EMERIL'S CARAMEL DRIZZLE SAUCE
Taken from Emeril's Creole Christmas Cookbook --- I have made it in the past with great results it's a great sauce to use on pies, bread puddings and cake slices --- can use half white and brown sugar.
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often.
- Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes) remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistency of a thick syrup (about 2 minutes); cool.
- The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling).
Nutrition Facts : Calories 2126.8, Fat 117.4, SaturatedFat 73.1, Cholesterol 434.8, Sodium 125.6, Carbohydrate 275.5, Sugar 266.5, Protein 6.5
CARAMELIZED ONION SAUCE
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.
EMERIL'S WARM PEACH PANCAKES WITH VANILLA BEAN ICE CREAM AND A DRIZZLE OF WARM CARAMEL SAUCE
Steps:
- For the pancakes: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven.
- In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
- For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
- To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
- Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
EMERIL'S CREOLE SAUCE
Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.
Provided by alligirl
Categories Long Grain Rice
Time 1h15m
Yield 4-6 plates, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
- Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
- Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
- Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
- Add the stock and bring to a boil.
- Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
- To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
- Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.
EMERIL'S MOLE SAUCE
This arrived in an email from Cousin Donna just minutes ago. The email contains an attachment that says it's from E-Cookbooks.net and it is the "Insider's Recipes Master Edition". Recipezaar won't allow 1c+1T olive oil on the same line, so it appears twice. I haven't made this, so time and yield are estimates.
Provided by dogsandwoods
Categories Sauces
Time 1h
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet.
- Drizzle with 1T olive oil. Roast for 10-15 minutes.
- Remove from the oven and peel, seed and chop the peppers.
- In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
- Puree until creamy, stopping once to scrape the sides of the bowl.
- Turn the sauce into a saucepan.
- Whisk in the chicken stock and cream.
- Bring the sauce up to a boil and reduce to a simmer.
- Cook for two minutes. Remove from heat and keep warm.
Nutrition Facts : Calories 579, Fat 57.9, SaturatedFat 11.5, Cholesterol 27.8, Sodium 248.3, Carbohydrate 12.9, Fiber 3.2, Sugar 3.5, Protein 7
EMERIL'S REMOULADE SAUCE
A serving suggestion: Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted From Emeril Lagasse.
Provided by gailanng
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Put all the ingredients in a food processor and process for 30-45 seconds, chill.
Nutrition Facts : Calories 553.4, Fat 56, SaturatedFat 7.2, Sodium 1328, Carbohydrate 14.1, Fiber 2.8, Sugar 6.8, Protein 2.9
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