Emerils Cornbread Kicked Up Food

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degree F.
• Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

EMERIL'S CORNBREAD, KICKED-UP

Steps:

• Preheat the oven to 450 degrees F.
• Set a 10-inch cast-iron skillet over medium heat and add the bacon to it. Render the bacon, stirring often until the fat has rendered out, and the meat is caramelized, about 5-6 minutes. Use a slotted spoon to remove the bacon from the pan and set aside. Remove the pan with the bacon fat in it from the stove and place in the oven. Turn off the fire on the stove.
• While the pan heats up in the oven, in a medium-sized bowl, combine the cornmeal, baking powder, baking soda, salt, pepper, cheddar cheese, green onions and the rendered bacon and mix well. In a small bowl combine the buttermilk, egg and melted butter. Add to dry ingredients and stir just to combine.
• Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet. Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

KICKED-UP COUNTRY BREAKFAST -EMERIL LAGASSE STYLE

Steps:

• Heat a large frying pan over medium-high heat.
• Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
• Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
• Add the garlic and cook for 30 seconds.
• Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
• Add the parsley and chicken stock, stir well, and bring to a boil.
• Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
• With a spoon, make 4 indentations in the mixture, and break an egg into each.
• Cover and cook until the eggs are set, about 4 minutes.
• Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
• Serve immediately with hot toast or tortillas.

EMERIL'S KICKED-UP TUNA MELT

Steps:

• Preheat the broiler and position the oven rack about 6 inches from the broiler.
• Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
• Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of cheese.
• Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 3-4 minutes.