EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
CAIPIRINHA
Enjoy a refreshing caipirinha at a summer barbecue or party. This classic cocktail is made with cachaça, lime and sugar. Serve with fresh wedges of lime
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 4
Steps:
- Put the lime wedges in a large jug with the sugar, then use a muddler or the end of a rolling pin to break them down. Release as much juice from the wedges as possible, and let it mix with the sugar to create a syrup - you can also do this with a large pestle and mortar. Discard the lime peel.
- Divide the syrup and cachaça between four glasses, then top with the crushed ice. Serve garnished with lime wedges, if you like.
Nutrition Facts : Calories 245 calories, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
EMERIL'S NEW ORLEANS STYLE JAMBALAYA
Make and share this Emeril's New Orleans Style Jambalaya recipe from Food.com.
Provided by Harried Mom
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
- Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
- Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
- Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
- Remove bay leaf and stir in green onions and parsley to serve.
Nutrition Facts : Calories 531.8, Fat 29.2, SaturatedFat 8.4, Cholesterol 85.9, Sodium 767.7, Carbohydrate 35.3, Fiber 1.6, Sugar 4.7, Protein 30
EMERIL'S CHILI
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
EMERIL'S CAJUN CHICKS
Provided by Emeril Lagasse
Categories main-dish
Time P1DT4h20m
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10
EMERIL'S CAJUN CHICKS
Provided by Emeril Lagasse
Time P1DT4h20m
Yield 16 to 20 servings
Number Of Ingredients 16
Steps:
- To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10
CAIPIRINHA (BRAZIL)
Provided by Food Network
Time 10m
Yield 4 caipirinhas
Number Of Ingredients 4
Steps:
- Cut the limes in half, and then cut each half into 8 pieces. Place 12 pieces of lime in each of 4 double old-fashioned glasses (or other 12-ounce glasses.) Sprinkle 2 tablespoons of sugar into each glass. Using a muddler or the butt end of a large wooden spoon, mash the limes into the base of the glass. Try to dissolve the sugar as you do this, and stir occasionally. Fill each glass with 1 1/2 cups of ice and 1/4 cup of cachaca. Pour the contents of the glass into a shaker, and invert the glass into the shaker to act as a lid. Shake the glass and shaker to combine the sugar and cachaca for several seconds. Lift the glass from the shaker, and pour the contents back into the glass. Repeat the process with the remaining 3 glasses.
EMERIL'S ESSENCE
This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.
Provided by simmees
Categories Low Cholesterol
Time 5m
Yield 2 1/4 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a mixing bowl.
- Blend well.
- Can be stored in an airtight container in your spice cabinet for up to 3 months.
EMERIL'S CAIPIRINHA
This is Emeril's version of the national cocktail of Brazil, which is especially refreshing during warm weather. Sort of like a Brazilian Mojito (without the mint)! The key to making it strictly Brazilian is to cachaca, which is Brazilian brandy made from sugarcane.
Provided by JackieOhNo
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut each lime in half crosswise, then cut each half into 8 pieces. Place 12 pieces of lime in each of four double old-fashioned glasses (or other 12-oz. glasses). Sprinkle 2 T. sugar into each glass.
- Using muddler (or the butt end of a large wooden spoon), mash limes into bottom of glass until sugar is dissolved, stirring occasionally. Fill each glass with 1-1/2 cups ice and 1/4 cup cachaca.
- One glass at a time, transfer contents of glass to cocktail shaker; invert glass over shaker to act as lie. Shake glass and shaker together to combine sugar and cachaca, shaking until well chilled. Lift glass from shaker and pour contents back into glass. Repeat process with remaining three glasses.
Nutrition Facts : Calories 240.3, Fat 0.1, Sodium 12.5, Carbohydrate 30.3, Fiber 1.4, Sugar 25.8, Protein 0.3
EMERIL'S VEGETARIAN CHILI
Think meatless equals tasteless? Think again. This is a very good meatless chili courtesy of Emeril Lagasse, 2003. Recipe from foodnetwork.com. See my recipe for Emeril's Original Essence.
Provided by AmyZoe
Categories Black Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy pot, heat the oil over medium-high heat.
- Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
- Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
- Add the tomatoes and stir well.
- Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl.
- Ladle the chili into the bowls over the rice.
- Top each serving with a dollop of sour cream and a spoonful of avocado.
- Sprinkle with Emeril's Essence and green onions and serve.
CAIPIRINHA
Brazil's national cocktail is so refreshing and delicious! Ask your liquor store to order Cachaca for you if they don't stock it, there's no substitute.
Provided by CAMILLA362
Categories World Cuisine Recipes Latin American South American Brazilian
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 4.2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 7.2 mg, Sugar 4.2 g
EMERIL'S CARIBBEAN COCKTAIL
Make and share this Emeril's Caribbean Cocktail recipe from Food.com.
Provided by alligirl
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice.
- Garnish with pineapple and serve.
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