Emerils Creamy Pralines Food

EMERIL'S CREAMY PRALINES

Steps:

• In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
• With a wooden spoon, stir until the sugar dissolves.
• Continue to cook, stirring, until smooth and light brown, about 8 minutes.
• Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper.
• Let cool.
• Remove from the paper with a thin knife.

PRALINES

Steps:

• In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.

NEW ORLEANS-STYLE PRALINES

Steps:

• Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
• Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
• Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.

EMERIL'S CARIBBEAN COCKTAIL

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.

EMERIL'S HURRICANE

Steps:

• In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.
• Add the light rum, Triple Sec and dark rum and stir well.
• Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.

EMERIL'S LYONNAISE POTATOES

Steps:

• Preheat the oven to 400º F.
• Place the potatoes in a pot of salted water and bring to a boil. Cook for 2 minutes.
• Remove the pan from the heat and drain.
• Heat the olive oil in a large ovenproof skillet over medium heat.
• Add the onions and season with salt and pepper.
• Cook, stirring, until the onions are caramelized, 8 to 10 minutes.
• Transfer the onions to a bowl.
• Place the pan back on the stove and melt the stick of butter.
• When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
• Cover the first layer of potatoes with 1/2 of the onions.
• Cover the onions with 1/3 of the potatoes.
• Repeat the layering until all of the potatoes and onions are used.
• Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown.
• Remove the pan from the oven.
• Using a spatula, gently lift the potatoes out of the pan.
• Slice the lyonnaise into 12 slices. Garnish with parsley.