Emerils Bourbon Sweet Potatoes Food

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
• Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
• Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
• Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
• Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
• Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Caramelized Onions:.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
• Yield: 2 cups, 4 to 6 servings.

EMERIL'S CANDIED SWEET POTATOES - KICKED UP!

Steps:

• Preheat the oven to 375 degrees F.
• In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
• Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
• Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
• Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
• Serve immediately.

EMERIL'S SWEET POTATO BACON BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Lightly grease a large baking sheet and set aside.
• In a bowl; stir together the flour, baking powder, baking soda, and salt.
• Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
• In a bowl; whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thorougly with your fingers.
• Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more buttermilk as needed, 1 tsp at a time.
• Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet.
• Bake until golden brown and risen, 15 to 18 minutes.
• Remove from the oven and serve hot with butter.

BOURBON SWEET POTATOES

Steps:

• Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender.
• As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor.
• Process until smooth. Add butter, sugar, cream and bourbon.
• Process to incorporate everything. Season to taste.
• If you wish, shape sweet potatoes into quenelles before serving.
• Garnish with chives, sprinkling them all over plate.

BOURBON MASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.