FRIED CHICKEN WINGS WITH EMERIL'S ESSENCE
Provided by Food Network
Categories appetizer
Time P1DT15h23m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken wings at the joints, and set the wing tips aside for another purpose. In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt. Whisk to combine, add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding.
- Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt. Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat. Remove from the bag and place on a wire rack set over a sheet pan. Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding.
- Fry the chicken in batches, about 10 to 12 pieces at a time. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken. Continue this process until all of the chicken is fried. Season the fried chicken with the remaining tablespoon of Essence. Serve hot. (The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.)
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
EMERIL'S OVEN-ROASTED CHICKEN WINGS
In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
- Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Serve with desired dipping sauce.
Nutrition Facts : Calories 420 g, Fat 30 g, Protein 31 g
EMERIL'S KICKED-UP CHICKEN WINGS WITH SPICED APPLE & BOURBON GLAZE
This recipe is from Entertaining with Emeril, episode 1.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 28 wings
Number Of Ingredients 8
Steps:
- In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.
- In a heavy pot, heat the oil to 360 degrees F.
- In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.
- Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.
- Sprinkle with the remaining Essence and serve immediately with the Spiced Apple & Bourbon Glaze.
BUFFALO CHICKEN WINGS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Combine hot sauce and cayenne pepper in a small saucepan over medium heat. Bring just to a simmer. Gradually whisk in butter, a few pieces at a time, until combined. Reduce heat, and keep warm until ready to use.
- Place a wire rack in the bottom of a heavy-bottomed stockpot. Add enough oil to come 4 inches up the side, and heat over medium-high heat until it reaches 400 degrees on a deep-fry thermometer. Line a rimmed baking sheet with a wire rack; set aside.
- Working in batches, carefully add chicken to heated oil and cook until dark golden brown, 15 to 20 minutes. Transfer to wire rack on baking sheet to drain.
- Place mayonnaise, sour cream, lemon juice, and blue cheese in a bowl, and stir to combine. Season with salt and pepper.
- Transfer cooked wings to a large, wide bowl. Add hot sauce mixture, and toss to coat. Serve wings with blue cheese sauce and celery sticks.
EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS
Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.
Provided by Baby Chevelle
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat medium-size skillet over low heat for 30 seconds.
- Melt 2 tablespoons butter and add onions and brown sugar.
- Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
- Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
- Add chopped garlic and cook, stirring for 2 minutes.
- Add beer; reduce heat and cook, covered for 15 minutes.
- Remove pan from heat and stir in remaining butter and boubon.
- Remove thyme springs before serving.
- Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
EMERIL'S CANDIED SWEET POTATOES - KICKED UP!
These are some of the best candied sweet potatoes I have ever eaten! Kicked up with bourbon, real vanilla bean, brown sugar, butter, orange, and cinnamon. YUM!
Provided by BecR2400
Categories Yam/Sweet Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
- Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
- Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
- Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
- Serve immediately.
BOURBON CHICKEN WINGS
This recipe was on a package of Village Market Frozen Chicken Wings. Apple Juice may be substituted for the bourbon. Sounds good to me!
Provided by lets.eat
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
- In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
- Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.
KICKED-UP COUNTRY BREAKFAST -EMERIL LAGASSE STYLE
Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself!
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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 JAMBALAYA
Make and share this Emeril's Kicked up Jambalaya recipe from Food.com.
Provided by Your Sangoma
Categories One Dish Meal
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
- Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
- Add sausage and cook until browned.
- Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
- Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
- Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
- Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
- Remove from heat and let sit 10 minutes before serving.
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