Emerils Fall River Chow Mein Food

EMERIL'S DUCK CHOW MEIN

Steps:

• Season the duck breasts with Hawaiian salt and pepper. Score the fat of the skin in a criss-cross pattern. Heat a large saute pan over high heat. Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered. Turn over and cook until the meat is medium rare. Remove the duck from the pan. Reserve 3 tablespoons of the duck fat.
• Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and rinse under cold running water. Drain well.
• Heat a wok over high heat. When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok. Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds. Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes. Deglaze the pan with the coffee and add the soy sauce and oyster sauce. Add the noodles and macadamia nuts and toss well. Place the noodles in a large platter or bowl. Slice the duck breasts on the bias into thin slices. Fan the duck over the noodles.

FALL RIVER CLAM CHOWDER

Steps:

• In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired.

FALL RIVER CHICKEN CHOW MEIN

Steps:

• Place mushrooms in a small bowl and cover with the boiling water.
• Allow mushrooms to stand for 5 minutes, or until slightly softened.
• Remove mushrooms and reserve for another use.
• Reserve 1/3 cup of the mushroom-soaking liquid.
• Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat.
• Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes.
• Add the garlic and celery salt and cook for 1 minute, stirring constantly.
• Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
• In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce.
• Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened.
• Keep warm until ready to serve.
• In a medium wok, heat the remaining vegetable oil over high heat.
• Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes.
• Add the chicken and season with salt and pepper, to taste.
• Cook until chicken is heated through, about 2 minutes.
• Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat.
• Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture.
• Ladle gravy over the chicken and noodles and toss to combine.
• Serve immediately.
• Fall River Chow Mein Noodles:.
• Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F.
• Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown.
• Remove from the heat with a slotted spoon and drain on paper towels.
• Serve with Emeril's Fall River Chow Mein.