EMERIL LAGASSE'S CREOLE MUSTARD SAUCE
If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
- Place in an airtight container and refrigerate for up to 12 hours before serving.
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 CREOLE SEASONING (ESSENCE)
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
EMERIL'S FRIED TURKEY
You will need a turkey rig to fry the turkeys and syringes to inject them.
Provided by Emeril Lagasse
Categories main-dish
Number Of Ingredients 23
Steps:
- To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
- Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
- To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
- 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.
EMERIL'S ESSENCE CREOLE SEASONING
Provided by Emeril Lagasse
Time 7m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
SHRIMP CREOLE
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.
EMERIL'S CREOLE SEASONING (ESSENCE)
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
CREOLE MEUNIERE SAUCE
Provided by Emeril Lagasse
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.
CREOLE SAUCE
Steps:
- In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.
EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY
The secret behind this delicious Emeril Lagasse fried chicken recipe is the homemade "essence" which is what Emeril calls his unique Creole seasoning mix. This Creole flavoring gives the chicken an amazing flavor and you can use this herb and spice mixture in other recipes. The chicken is coated in flour and egg and seasoned with the Creole mixture. It is then pan fried to perfection.
Provided by Timothy H.
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- First make the Creole seasoning.
- Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
- You will get about â..." cup and you won't need it all for this fried chicken recipe.
- Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
- Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
- Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
- Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
- Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
- Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
- Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
- Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
- Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
- Whisk in the rest of the milk and bring the liquid to a boil.
- Turn it down to a simmer and season with salt and black pepper.
- Cook this gravy for 6 minutes.
- You can add some water if it goes too thick.
- Serve the mashed potatoes and fried chicken with the gravy over the top.
Nutrition Facts : Calories 2831, Fat 184.3, SaturatedFat 40.7, Cholesterol 504, Sodium 4748.7, Carbohydrate 156.9, Fiber 14.3, Sugar 5.3, Protein 136
EMERIL'S CREOLE TOMATE GLAZE (BETTER THAN STEAK SAUCE!)
This is the best accompaniment to meat (especially beef) that we have ever had. We first had it at Delmonico's Steak House in Vegas (it was served with my husband's steak, and we were all dipping our food on his plate!) Anyway, I found the recipe on Emeril's website and almost always have a supply here on hand. Super simple to make and WAY preferable to bottled steak sauces.
Provided by jenpalombi
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium saucepan and cook until sugar is dissolved or 220°F, about 5 minutes. Strain. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 831.6, Fat 1.3, SaturatedFat 0.2, Sodium 2289.9, Carbohydrate 208.6, Fiber 2.4, Sugar 203, Protein 2.3
EMERIL'S CREOLE SEASONING
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix.
Provided by Miss Annie
Categories Creole
Time 5m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Combine ingredients thoroughly and store in an airtight jar or container.
EMERIL'S CAVIAR SAUCE
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Combine all of the ingredients, except the roe, caviar, and salmon roe, in a mixing bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe. Use immediately or store for up to 1 day in the refrigerator.
EMERIL'S GREEN BEANS CREOLE
This is one of my adopted recipes. I love Green beans, especially when prepared with that Emeril flair!
Provided by TishT
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a medium sauce pan over high heat.
- Add bacon and ham and cook, stirring for 2 minutes.
- Add onions and cook, stirring until soft, about 4 minutes.
- Add tomatoes and their juice and cook, stirring for 4 minutes.
- Add 2 cups of the water, salt, pepper and beans.
- Reduce heat to medium and cook, stirring occasionally, until beans begin to soften, about 20 minutes.
- Add remaining 1 cup water and cook until beans are very tender, about 10 minutes.
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