| Product Summary | | Format: Hardcover | | ISBN: 9780060185367 | | Publisher: Harpercollins | | Publish Date: 9/1/2001 | | Buy.com Sku: 30764116 | | Item#: RNFFJF | | Buy.com Sales Rank: 63424 | | Dimensions (in Inches) 9.75H x 7.5L x 0.75T | | Pages: 288 |
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Millions of viewers from coast-to-coast tune in to the Food Network daily to watch their favorite chef, Emeril Lagasse. Now fans can create those same dishes and others that Emeril has prepared on Rosie, Good Morning America, and The Tonight Show with Jay Leno with this indispensable cookbook.
Inviting chapters including "New and Old Emerilisms," "Those Fall River Memories," "Pork Fat Still Rules!" and "Y'all Southern?" offer recipes for a diverse range of meals and occasions. Everyone can enjoy such delights as Tuna of Love, Emerilized Barbecued Oyster, Dad's Meatloaf, and Oven-Baked Pecan-Crusted Chicken. These favorite recipes are accompanied by dozens of photographs taken in Las Vegas, New York, and at the Macy's Thanksgiving Day Parade.
Annotation:
Celebrated chef and irresistible Food Network TV personality Emeril Lagasse provides more recipes based on his Portuguese/Italian/Cajun heritage, including Spiced Baked Ham with Sweet Potatoes, Chilled Roasted Beet and Fennel Soup, Truffled Corn and Wild Mushroom Fettuccine, Emerilized Barbecued Oysters, Mardi Gras Jambalaya, and Chocolate Praline Pie.
| | Read A Chapter | Emerilized PilauMakes 6 to 8 servingsPilau and pilaf are first cousins! This dish, which can be rice- or bulghur-based, originated in the Near East. You begin by first browning the rice in butter or oil before adding water or stock. The dish can be variously seasoned and usually contains cooked chopped vegetables, meats, seafood, or poultry. It's easily prepared and can accompany a variety of foods. You'll really be surprised at how versatile it is. Be creative and add whatever chopped vegetables - like yellow squash, zucchini, eggplant, green beans - you've got on hand, or whatever suits your fancy. The important thing is the proportion of liquid to rice. 1 1/2 tablespoons unsalted butter
1/4 pound boiled ham, diced
1 1/2 cups finely chopped yellow onions
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 cups long-grain white rice
1/2 Click to read more... Emerilized PilauMakes 6 to 8 servingsPilau and pilaf are first cousins! This dish, which can be rice- or bulghur-based, originated in the Near East. You begin by first browning the rice in butter or oil before adding water or stock. The dish can be variously seasoned and usually contains cooked chopped vegetables, meats, seafood, or poultry. It's easily prepared and can accompany a variety of foods. You'll really be surprised at how versatile it is. Be creative and add whatever chopped vegetables - like yellow squash, zucchini, eggplant, green beans - you've got on hand, or whatever suits your fancy. The important thing is the proportion of liquid to rice. 1 1/2 tablespoons unsalted butter
1/4 pound boiled ham, diced
1 1/2 cups finely chopped yellow onions
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 cups long-grain white rice
1/2 cup finely chopped green onions (green and white parts)
1/2 cup seeded and chopped tomatoes
2 teaspoons finely chopped garlic
1/2 cup frozen peas
3 1/2 cups Chicken Stock (page 2) or canned low-sodium chicken broth
- Preheat the oven to 325 degrees F.
- Melt the butter in a large ovenproof saucepan over medium-high heat. Add the ham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leaves and cook, stirring often, until the vegetables soften, about 4 minutes. Add the rice and stir to coat. Add the green onions, tomatoes, and garlic and cook, stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bring to a boil over high heat.
- Remove the pan from the heat and cover tightly with aluminum foil. Bake until the rice is tender and the liquid is absorbed, about 30 minutes.
- Remove from the oven and let stand, covered, for 10 to 15 minutes. Remove the bay leaves.
- Before serving, fluff the rice with a fork.
Mississippi Mud CakeMakes 1 CakeThis Southern classic combines coffee, bourbon, and chocolate for a delicious crowd-pleaser. For you chocolate lovers who may have watched our show on chocolate, this is a very simple cake to make. Top yours with some homemade ice cream - vanilla's my favorite. 1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup bourbon
1 1/2 cups strong brewed coffee, cooled
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
- Preheat the oven to 275 degrees F.
- Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
- Sift the flour with the baking soda and salt into a bowl, and set aside.
- Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.
- Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
- Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)
- Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
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Excerpted from Prime Time Emeril by Lagasse, Emeril Copyright © 2004 by Emeril Lagasse. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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