Emerils Marinated Potato Salad Food

MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
• In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
• Preheat a grill to medium-high.
• Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
• Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.

HERB POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
• Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

BACON POTATO SALAD

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

EMERIL LAGASSE'S GRILLED SWEET POTATO SALAD

Steps:

• Preheat a broiler or a grill pan to medium-high.
• Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes in a single layer on a baking sheet (or on the grill pan) and broil or grill until nicely caramelized, 2 to 3 minutes on each side. Adjust the oven to the bake setting and the temperature to 350 degrees F.
• Transfer the potatoes to a baking sheet (if they've been grilled), place the pan in the oven, and bake until the potatoes are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature.
• Arrange the sweet potato slices on a platter, and drizzle the remaining 1 /4 cup olive oil and the lime juice over them. Sprinkle with the cilantro and red onion, and serve.

POTATO SALAD BY EMERIL

Steps:

• When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad.
• Place sliced potatoes and eggs in serving dish.
• Sprinkle celery and onion on potatoes.
• Mix up ranch dressing and salt and pour over potatoes mixture.
• Mix gently.
• Garnish with parsley and bacon.
• Serve immediately or keep warm.

EMERIL'S MARINATED POTATO SALAD

Steps:

• 1. Mix all ingredients together. 2. Marinade overnight. 3. Serve chilled

EMERIL LAGASSE'S MARINADE

Steps:

• Mix all ingredients and marinade desired meat -- Sit back, Enjoy, and wait for the rave reviews -- Believe me there will be some -- .

MARINATED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes.
• Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar.
• Bring to a boil and cook for one minute.
• Remove from heat and pour over potatoes.
• Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
• Mix well and serve chilled.

MARINATED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.

EMERIL'S TACO SALAD

Steps:

• In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
• Season both sides of the flank steak with the sea salt and pepper.
• Place the steak in a large resealable plastic bag and pour the marinade over the steak.
• Seal the bag completely and shake several times, to evenly distribute the marinade.
• Place in the refrigerator and marinate overnight.
• Remove the steak from the refrigerator and bring to room temperature.
• Set aside.
• Preheat the fryer.
• Preheat the grill.
• Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
• Remove from the grill and allow to rest for a couple of minutes before slicing.
• In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
• Blend on until smooth.
• Season with salt and pepper.
• With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
• Add the buttermilk and continue to blend for 1 minute.
• Season with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• The dressing will keep for up to 2 days in the refrigerator.
• Fry the tortilla chips in batches until golden brown.
• Remove and drain on paper towels.
• Season with salt.
• Set aside.
• In a large mixing bowl, toss the lettuce with as much dressing as you wish.
• Season with salt and pepper.
• Toss well.
• Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
• Slice the steak on a bias into 2 inch slices and place over the lettuce.
• Layer the onions, tomatoes, corn and cheese over the steak.
• Cover with the lid and refrigerate until ready to use.
• The salad can be made one day ahead of time.
• When ready to serve, remove the peel and pit of the avocado.
• Small dice the avocado and season with salt and pepper.
• Add to the salad along with the tortilla chips.
• Toss well and serve.