Texas Toast Ala Emeril Food

TEXAS TOAST

Texas Toast image

Provided by Bobby Flay

Time 1h5m

Yield 12 to 15 servings

Number Of Ingredients 4

Ingredients

2 sticks unsalted butter, at room temperature
8 cloves garlic, pureed
Salt and freshly ground pepper
2 loaves good white bread, cut into 1-inch thick slices

Steps:

Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

CHEESY TEXAS TOAST

Cheesy Texas Toast image

My husband and I love garlic bread, but it's such a waste for just the two of us, so I came up with this cheesy Texas toast recipe. You can prepare it in a few minutes, and it's tasty, too! -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 tablespoons butter, softened
4 slices French bread (1 inch thick)
1/4 to 1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
Chopped green onions or parsley, optional

Steps:

Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. , Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.

Nutrition Facts : Calories 370 calories, Fat 22g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

SHRIMP TOASTS

Shrimp Toasts image

Provided by Emeril Lagasse

Categories main-dish

Time 30m

Yield 26 to 38 toasts

Number Of Ingredients 11

Ingredients

1 pound peeled shrimp
1/4 cup minced green onions
2 tablespoons minced fresh cilantro
1 teaspoon minced garlic
1 teaspoon minced jalapeno pepper
1 egg white
1 teaspoon salt
1/2 cup heavy cream
1/4 pound cream cheese, cut into pieces
13 to 14 slices brioche or homemade-style white bread, crusts removed
Vegetable oil or clarified butter, for frying

Steps:

In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process.
Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately.

ROASTED PORK BUTT ALA EMERIL

Roasted Pork Butt Ala Emeril image

This is my favorite way to roast pork. The simple seasonings and slow roasting deliver a delicious shredded pork to eat on a bun, in a burrito or straight outta the pan! This is from Emeril Lagasse.

Provided by Messie Chef

Categories Pork

Time 7h5m

Yield 3 pounds of meat

Number Of Ingredients 5

Ingredients

5 lbs pork shoulder, bone-in, untrimmed
salt
fresh ground black pepper
1 cup creole seasoning
1/2 cup olive oil

Steps:

Preheat oven to 400 degrees F.
Season all sides of the pork with salt and pepper.
Combine the Creole seasoning and olive oil in a small bowl to make a paste.
Rub the paste all over the pork.
Place the pork, fat side up on a rack in a roasting pan.
Roast the pork for 30 minutes.
Reduce the heat to 250 degrees F and continue to cook for 6 -1/2 hours.
Remove from the oven and cool completely.
Shred all of the meat using 2 forks.

EMERIL'S CREOLE SAUCE

Emeril's Creole Sauce image

Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.

Provided by alligirl

Categories Long Grain Rice

Time 1h15m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes (to taste)
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped peeled, and seeded tomatoes
1 tablespoon chopped fresh parsley, plus more for garnish
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
2 cups chicken, shrimp or 2 cups fish stock, cold
1 1/4 lbs shrimp, peeled and deveined
hot cooked long-grain rice, for serving

Steps:

Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
Add the stock and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

Nutrition Facts : Calories 279, Fat 8.5, SaturatedFat 3.1, Cholesterol 282.2, Sodium 934.5, Carbohydrate 18.2, Fiber 4, Sugar 8.2, Protein 32.8