Emerils Rib Sauce Food

EMERIL'S RIB SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

STANDING RIB ROAST

Steps:

• Preheat the oven to 450 degrees F.
• Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
• Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
• If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

EMERIL'S SOUTHWEST DRY RUB

Steps:

• Combine all ingredients thoroughly.

EJ'S SIMPLE OVEN-BBQ RIBS

Steps:

• Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
• Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
• Preheat a grill to medium-high (or leave the oven on).
• Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
• Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.

EMERIL'S HOMEMADE PEPPER SAUCE

Steps:

• Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
• Cut crosswise into 1/2-inch-thick slices.
• Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
• Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
• Pour the mixture into a food processor or blender and process until smooth.
• Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
• Refrigerate and let age for at least 2 weeks before using.
• **Note - The sauce can be stored in the refrigerator for up to 6 months.

EMERIL'S SPICE BLEND RECIPES

Steps:

• Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
• Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.

EJ'S SIMPLE RIBS

Steps:

• In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
• Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
• Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

EMERIL LAGASSE ORIGINAL ESSENCE SEASONING

Steps:

• Combine all ingredients is a jar or airtight container mix well.