EMERIL'S SHRIMP STEW
Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
Provided by alligirl
Categories Stew
Time 3h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the shrimp and reserve the shells and heads.
- Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
- Remove from the heat and strain through a fine-mesh strainer.
- Discard the peelings and set aside the shrimp stock.
- Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
- Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
- Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
- Remove from the heat and stir in the parsley.
- Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
- Note: The stew can also be served over white rice.
EMERIL'S SAZERAC COCKTAIL
From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment.
Provided by alligirl
Categories Beverages
Time 5m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Fill a small old-fashioned glass with cracked ice and set aside.
- In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
- With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
- Stir. Never use a shaker.
- Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
- Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
EMERIL'S ALE
Provided by Emeril Lagasse
Time P1mT1h15m
Number Of Ingredients 5
Steps:
- In a large, nonreactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often. Cool. Strain the hop mixture and pour, through a funnel, into a sterilized 7 gallon fermenting tank. Add the water. Add the yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks. Strain the beer. Bottle and age for another 2 to 3 weeks.
THE ORIGINAL SAZERAC
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass.
EMERIL'S CARIBBEAN COCKTAIL
Make and share this Emeril's Caribbean Cocktail recipe from Food.com.
Provided by alligirl
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice.
- Garnish with pineapple and serve.
EMERIL'S SAZERAC
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
EMERIL'S HURRICANE
Make and share this Emeril's Hurricane recipe from Food.com.
Provided by alligirl
Categories Beverages
Time 5m
Yield 6 1/2 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.
- Add the light rum, Triple Sec and dark rum and stir well.
- Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.
Nutrition Facts : Calories 449.3, Fat 0.2, Sodium 14.9, Carbohydrate 47.9, Fiber 0.4, Sugar 33.8, Protein 0.9
EMERIL'S HOMEMADE PEPPER SAUCE
Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time.
Provided by alligirl
Categories Sauces
Time 30m
Yield 16 1 oz. servings, 16 serving(s)
Number Of Ingredients 5
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.
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