Emerils Corn Cakes With Caviar And Traditional Garnishes Food

EMERIL'S CORN CAKES WITH CAVIAR AND TRADITIONAL GARNISHES

Steps:

• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with caviar sauce, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

CORN CAKES WITH FLORIDA CAVIAR AND CHIVE CREMA

Steps:

• For the chive crema: Combine all of the ingredients in a small bowl and whisk until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for 2 days.
• For the corn cakes with caviar: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture.
• Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.

FLORIDA LOBSTER AND FRESH PAPPARDELLE WITH TOMATOES AND CHIVES

Steps:

• For the steamed lobster meat and lobster stock: Fill a large bowl with ice and cold water, and set it aside.
• In a 4- or 6-quart cast iron Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, 2 cups of the wine, the 1/2 cup of the water, sliced onions, peppercorns and tarragon. Bring to a boil over high heat, reduce the heat to a simmer, and cook for 15 minutes.
• Raise the heat back to high. Add the lobsters to the pot; cover the pot immediately with a heavy, tight-fitting lid. Steam the lobsters until they are bright red and you can pull out the long feelers on the head with no resistance, about 13 minutes. Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes.
• Remove the lobsters from the ice water and set on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tails and claws. Use a knife to chop the meat into bite-size pieces. You should have about 1 pound of lobster meat, set aside.
• Rinse the lobster shells, including the heads, and place all the shells back into the pot with the lobster poaching liquid. Add 2 1/2 quarts of water and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheesecloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have about 6 cups remaining.
• For the pappardelle with lobster: Bring a large pot of salted water to a boil. Add the papardelle and cook until al dente, 3 to 4 minutes. Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
• Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the corn and cook, stirring, for 2 minutes. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute longer.
• Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated. Add the lobster meat to the pan and cook for 2 minutes. Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives. Toss the pasta with the sauce and cook for 1 minute longer so it will heat through.
• Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately.

MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR

Steps:

• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.