EMERIL'S CHORIZO FRITTATA
This is Emeril's version of Mr. John's chorizo frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
- In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper until the eggs are frothy. Set aside.
- Set a 10-inch, oven-proof skillet over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, onions and green and red bell peppers and cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the green onions, garlic, parsley, remaining 1/4 teaspoon of the salt, and 1/8 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
- With the pan over medium heat, pour the egg mixture over the chorizo and vegetables, and evenly place the cubed cheeses across the surface. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
- Remove from the heat and sprinkle the Parmesan over the top. Place under the broiler until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
- Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with additional parsley and chopped green onions, slice, and serve immediately.
CHEESY CHORIZO FRITTATA
Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
- Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
- Bake 25 min. or until knife inserted in center comes out clean.
SPANISH CHORIZO STEWED IN CIDER
Provided by Emeril Lagasse
Categories appetizer
Time 35m
Yield 4 to 6 tapas or small appetizer servings
Number Of Ingredients 9
Steps:
- In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking.
- Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired.
CLAMS WITH CHORIZO
Provided by Emeril Lagasse
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
- Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
- Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.
EMERIL LAGASSE CHORIZO STUFFING
Provided by Emeril Lagasse
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.
CHORIZO FRITTATA
Chorizo is a spicy Mexican sausage that can be found in most grocery stores in the West or Southwest. We had this for breakfast at our best friends' home, Forrest. It was wonderful, as usual! He always spoils us when we stay overnight.
Provided by quotFoodThe Way To
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes in a saucepan and cover with water.
- Boil for 4 minutes or until tender; drain and cool slightly.
- In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
- In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
- Add sausage and cook, stirring constantly for about 3 minutes.
- Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
- Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
- Stir in egg mixture and mix well.
- Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
- Preheat broiler.
- Sprinkle frittata with remaining cheese.
- Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
- Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.
EMERIL'S SEAFOOD FRITTO MISTO
While this is not a classic Roman recipe it is a modern example of the Fritto Misto the Roman's loved. Considering the Roman's great love of seafood and fish. It seemed a natural. The author is Emeril. Now if you know anything at all about me, you know I hate fish. This recipe is being posted as an example.
Provided by drhousespcatcher
Categories Bass
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- The zucchini should be cut into 1-inch by 4-inch individual strips.
- Whisk flour and olive oil together then add enough water to make a thinnish batter. You don't want it too thin. Season the batter with salt and pepper and let set 30 minutes before folding in whites.
- Season all the seafood and vegetables with salt and pepper. Then dip seafood in batter and let excess drip off. USE lots of paper towels.
- Now preheat the oil and fry fish in batches starting with calamari and finish with sea bass. After each batch let oil return to frying temp before doing next batch.
- Now dip the veggies and again let excess drip off and then fry until golden brown. About 3 to 4 minutes. Watch your temperature and the vegetables.
- Drain all fried items on paper plates. Taste and season as needed.
- Emeril suggests using two fry pans to speed up the process. Do not try that unless you have done lots of frying. It's too easy to get hurt with hot grease. If there are two of you doing this, give it a shot.
- Spoon the Marinara sauce over the bottom of a large platter then pile the fried seafood and vegetables on top of the sauce. Garnish with drizzles of aioli, cheese and parsley.
- Dig in and be a Roman -- .
Nutrition Facts : Calories 779.6, Fat 30.8, SaturatedFat 5.8, Cholesterol 312.3, Sodium 1091.2, Carbohydrate 58.3, Fiber 2.1, Sugar 9, Protein 63.7
EMERIL'S CHORIZO STUFFED CHICKEN
This is emeril's recipe but i changed one thing, he say's to sprinkle essance(of emeril) on the outside of the bird. I don't have any so i say use good old salt and pepper.
Provided by Xexe383
Categories Meat
Time 3m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large saute pan, heat the oil.
- When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
- Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
- Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
- Soak the bread for about 10 to 15 minutes.
- Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
- Combine the bread and remaining stock with the Sauteed mixture.
- Mix well.
- Season the dressing with salt, cayenne and a pinch of crushed red pepper.
- Stir in the parsley.
- Cook, stirring, for 2 to 3 minutes.
- Remove from the heat and cool completely.
- After the mixture has cooled, stir in the egg.
- Season the entire chicken with salt and pepper.
- Stuff the cavity of the chicken with the stuffing.
- Using butchers twine, tie the chicken to secure the cavity, legs and wings.
- Place the chicken in the oven and roast for about 1 hour.
- Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
- Remove the chicken from the oven and carve the chicken into serving portions.
- Serve the roasted chicken with the stuffing.
Nutrition Facts : Calories 842.3, Fat 52.7, SaturatedFat 16.3, Cholesterol 228.6, Sodium 1112.3, Carbohydrate 32.3, Fiber 1.9, Sugar 5, Protein 56
FARMER'S MARKET FRITTATA BY EMERIL LAGASSE
A great version of a hearty Frittata. Loved the corn as an addition to this dish as that was new for us. Recipe by Emeril Lagasse and found in Relish insert dated September 2011.
Provided by HokiesMom
Categories Breakfast
Time 30m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven and preheat the broiler.
- Whisk eggs, cream, salt and pepper together in a medium bowl until combined.
- Melt 2 tablespoons butter in a 10 inch ovenproof saute pan over medium high heat. Add onions and peppers and cook, stirring as needed until soft, about 7-8 minutes.
- Add mushrooms and corn and cook 2 more minutes.
- Add ham and cook until warmed, about 1 minute.
- Add remaining 1 tablespoon butter and when melted, add egg mixture.
- Sprinkle with mixture of fresh herbs over eggs and then top with grated cheese.
- Reduce heat to medium and cook eggs, undisturbed for 3 minutes or until the surface beings to bubble and the bottom starts to set.
- Immediately place pan in oven and broil until golden brown on top - about 3-4 minutes.
- Remove pan from oven. Using a rubber spatula, loosen frittata from sides of pan. Tilt pan and gently slide frittata onto a platter. Serve hot or warm.
Nutrition Facts : Calories 211.8, Fat 15.3, SaturatedFat 8.1, Cholesterol 217.6, Sodium 287.1, Carbohydrate 8, Fiber 1.2, Sugar 3.3, Protein 11.3
More about "emerils chorizo frittata food"
CHORIZO AND VEGETABLE FRITTATA | EMERIL LAGASSE - YOUTUBE
From youtube.com
Author Emeril LagasseViews 2K
CHORIZO FRITTATA IS EGGS BAKED WITH SAUSAGE AND VEGGIES
From anothertablespoon.com
THE BEST CHORIZO FRITTATA RECIPE FOR BRUNCH EVER - LATINA …
From latinamommeals.com
CHORIZO AND SPINACH FRITTATA RECIPE | PHOTOS & FOOD
From photosandfood.ca
MR. JOHN'S CHORIZO FRITTATA | EMERILS.COM
From emerils.com
THE BEST CHORIZO FRITTATA RECIPE FOR BRUNCH EVER - FOOD HOUSE
From foodhousehome.com
EMERIL'S CHORIZO FRITTATA RECIPE | RECIPE | CHORIZO FRITTATA, …
From pinterest.com
CHORIZO SEASONING | EMERILS.COM
From emerils.com
CHORIZO-STUFFED MEATLOAF | EMERIL LAGASSE - YOUTUBE
From youtube.com
CHORIZO, CHEESE, AND BEAN NACHOS | EMERIL LAGASSE - YOUTUBE
From youtube.com
EMERIL'S FUNKY FRITTATA | EMERILS.COM
From emerils.com
EMERILS FUNKY FRITTATA - BIGOVEN.COM
From bigoven.com
CHORIZO FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
EMERIL'S SAUSAGE STUFFED ROASTED CHICKEN RECIPE - CDKITCHEN
From cdkitchen.com
EMERIL'S FUNKY FRITTATA | EMERIL RECIPES, BRUNCH DISHES, BRUNCH
From pinterest.com
MR. JOHN'S CHORIZO FRITTATA | RECIPE | CHORIZO FRITTATA, FRITTATA ...
From pinterest.nz
TEXAS-STYLE CHORIZO FRITTATA - TEXAS CO-OP POWER
From texascooppower.com
WATCH EMERIL LIVE - S4:E77 EGGS OVER EASY (2000) ONLINE FOR FREE
From therokuchannel.roku.com
CHORIZO TACOS | EMERILS.COM
From emerils.com
EMERIL'S CHORIZO FRITTATA | OPSKRIFTER 2022
From da.holidaysbeauty.com
EMERILS CHORIZO FRITTATA FOOD- WIKIFOODHUB
From wikifoodhub.com
HATFIELD® RECIPE ESSENTIALS CHORIZO MEXICAN FRITTATA
From drdavinahseats.com
EMERIL'S CHORIZO FRITTATA RECIPE | RECIPE | CHORIZO FRITTATA, FRITTATA ...
From pinterest.com
WESTERN FRITTATA | EMERILS.COM
From emerils.com
CHORIZO AND VEGGIE FRITTATA - BETH'S WHOLESOME KITCHEN
From bethswholesomekitchen.com
RECIPES - EMERILS COOKING
From emerilscooking.com
MEXICAN FRITTATA WITH CHORIZO - SOUTHERN EATS & GOODIES
From southerneatsandgoodies.com
CHORIZO LEEK FRITTATA - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
EMERIL'S CHORIZO FRITTATA RECIPE | RECIPE | CHORIZO FRITTATA, FRITTATA ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love