Emeril Lagasse
Chef cuisinier

Américain

Ingredients
1 pound ground beef
1 1/2 cups chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Emeril's Original Essence
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
2 tablespoons tomato paste
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 pound white button mushrooms, chopped
1/4 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 large egg
2 tablespoons water
One 17.3-ounce package frozen puff pastry (2 sheets), thawed in the refrigerator
Mashed Potatoes
3/4 cup diced smoked Gouda cheese
1 cup grated sharp Cheddar cheese

Preheat the oven to 400 degrees F.

Heat a large skillet over high heat. Add the beef and cook, stirring, until well browned, about 5 minutes. Add the onions, garlic, Essence, crushed red pepper, and 1/4 teaspoon salt and cook, stirring, until the onions are soft and lightly caramelized, about 7 minutes. Add the tomato paste and heavy cream and cook until the cream is evaporated, 1 to 2 minutes. Remove from the heat and spread on a plate to cool.

In a large skillet, melt the butter over medium-high heat. Add the mushrooms, thyme, Worcestershire, and the remaining 1/4 teaspoon salt and cook, stirring often, until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and spread on a plate to cool.

Combine the egg and water in a small bowl to make an egg wash. Whisk to combine.

On a lightly floured surface, roll out the puff pastry sheets, 1 at a time, to a 1/8-inch thickness about 11 inches square. Brush 1 short edge of 1 sheet with egg wash and overlap with the other. With the rolling pin, press down on the seam to make 1 large sheet. Spread the cooled Mashed Potatoes along the lower third of the pastry, leaving a 1-inch border on 3 sides. Top with the beef and the mushrooms, then sprinkle the Gouda cubes over the top. Brush the border with egg wash and fold the pastry over the filling to completely enclose. Press to seal the edges tightly with the tines of a fork. Transfer to a large baking sheet and brush with the egg wash. Cut 5 small steam vents in the top of the pastry. Bake until starting to turn golden brown, 15 to 16 minutes. Sprinkle the top with the Cheddar and bake until the pastry is golden brown and the cheese is melted, about 4 minutes.

Remove from the oven and let rest for 5 minutes. Transfer to a large serving platter. Slice and serve warm.



Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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2 Tbsps unsalted butter
1/4 cup minced yellow onions
1/4 cup minced green bell peppers
1/4 cup minced red bell peppers
1/4 cup minced celery
1 Tbsp plus 2 tsps Creole Seasoning
1/2 tsp salt
1 Tbsp plus 1 tsp minced garlic
1 lb lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1 tsp Worcestershire sauce
1/2 tsp Tabasco
1/2 cup heavy cream
2 eggs, lightly beaten, in separate cups
2 Tbsps breadcrumbs
Basic pie dough, divided into 12 equal balls, and chilled (enough to make 2 9-inch crusts)
2 Tbsps olive oil

Melt butter in medium skillet over high heat. When butter sizzles, add onions, green and red
peppers, celery, Creole seasoning and salt; sauté, shaking skillet and stirring occasionally, 3 minutes. Add garlic and crab meat and cook, stirring occasionally and shaking skillet, 2 minutes. Stir in green onions, Worcestershire and Tabasco; cook 2 minutes. Whisk in cream.
Stir in 1 of the eggs slowly, a little at a time (if added too quickly, it will scramble). Egg forms a natural thickening or "liaison". Remove from heat and stir in breadcrumbs. Makes 3 cups.
Preheat oven to 375&
Remove dough from refrigerator and roll out on a lightly floured surface into 12 thin circles of dough. Trim edges of each circle to form a square, about 5 by 5 inches.
Brush edges of each dough square with remaining egg. Place about 1/4 cup of crabmeat mixture on each square and fold diagonally to form a triangle. Crimp edges with a fork and place pies on baking sheet. Brush top of each pie with 1/2 teaspoon of olive oil. Bake until crusty brown, about 25 minutes.
To serve, wrap pies in paper towels or paper napkins.



Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

Kick it up a Notch! Subscribe to Emeril's channel: https://shorturl.at/LT1Y7

Emeril's Amazon Shop
https://shorturl.at/k5lr8

Stay connected with Emeril:
Instagram: https://shorturl.at/kA2Vr
Facebook: https://shorturl.at/jXZRA

Stream episodes of Emeril's classic and new shows for free:
Amazon Prime
LGTV+
Plex
PlutoTV
Samsung
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TCLTV
Coming Soon: Philo

Ingredients
1 cup grated Parmigiano-Reggiano cheese
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Essence
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
Juice of one lemon
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar

Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turning into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. Reseason the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing. In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

Kick it up a Notch! Subscribe to Emeril's channel: https://shorturl.at/LT1Y7

Emeril's Amazon Shop
https://shorturl.at/k5lr8

Stay connected with Emeril:
Instagram: https://shorturl.at/kA2Vr
Facebook: https://shorturl.at/jXZRA

Stream episodes of Emeril's classic and new shows for free:
Amazon Prime
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Coming Soon: Philo

Ingredients
2-pound whole chicken, rinsed and patted dry
8 whole black peppercorns
6 whole garlic cloves
2 cups bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons Creole seasoning

Place chicken in a large casserole just large enough to fit snugly. Cover chicken with cold water, add peppercorns and garlic, and bring to a boil. Reduce heat to simmering and cook until meat is tender, about 25 minutes. Carefully remove chicken to a platter to cool. Reserve poaching liquid for another use. Preheat oven to 350 degrees F. In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 tablespoons of seasoning. Cut up chicken into pieces and sprinkle with remaining tablespoon seasoning. Working with 1 piece at a time, toss chicken with bread crumb mixture in bag until thoroughly coated; transfer to a baking sheet. Coat all pieces. Bake chicken about 30 minutes until golden brown and crispy.


Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

Kick it up a Notch! Subscribe to Emeril's channel: https://shorturl.at/LT1Y7

Emeril's Amazon Shop
https://shorturl.at/k5lr8

Stay connected with Emeril:
Instagram: https://shorturl.at/kA2Vr
Facebook: https://shorturl.at/jXZRA

Stream episodes of Emeril's classic and new shows for free:
Amazon Prime
LGTV+
Plex
PlutoTV
Samsung
Sling
TCLTV
Coming Soon: Philo