Emeril Lagasse
Chef cuisinier
Américain
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Fiche d’identité de
la vedette Emeril Lagasse
Lieu de naissance :
Fall River
(Continent de naissance :
Amérique
Pays de naissance : Etats-Unis
Ville de naissance : Fall River)
Activité / Métier :
Chef cuisinier
(Secteur d'activité de la star :
Art / Gastronomie / Littérature, Gastronomie)
Nationalité :
Américaine
(Nationalité d'un pays en :
Amérique)
Âge actuel :
65 ans
(Age entre 65 ans et 69 ans,
Souhaitez son anniversaire dans 346 jour(s).
Il aura 66 ans.)
Date de naissance :
Signe astrologique du zodiaque :
Signe astrologique chinois :
Taille :
Taille inconnue
Couleur des cheveux :
Couleur des yeux :
Origines ethniques / ancêtres :
Extrait de la page Wikipedia
de la star Emeril Lagasse
Emeril Lagasse, né le à Fall River, dans le Massachusetts, est un chef restaurateur, écrivain et personnalité de la télévision américaine. Il a des ancêtres canadiens français et portugais.
Source : Page Wikipedia de la célébrité
Dernières publications de Emeril Lagasse
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Consultez les dernières publications de la célébrité Emeril Lagasse Chef cuisinier en fonction de sa présence sur les réseaux sociaux. Que se soit les dernières photos de son compte Instagram, ses derniers tweets sur twitter, ses derniers posts sur Facebook, ses derniers clips vidéos sur Youtube ou encore les dernières séquences diffusées sur son compte Snapchat.
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Morning Glory Cavatelli and Morning Glory Chicken Curry Soup | Emeril Lagasse
Morning glory may not be widely known, but it’s one of the most beloved vegetables in Southeast Asian cuisine. In an effort to spread the word on the delicious greens, we’ve incorporated morning glory into two new recipes. Try our Cavatelli with Chickpeas and Wilted Morning Glory, and Southeast Asian-Inspired Chicken Curry Soup with Sweet Potatoes and Morning Glory. Both recipes got a big thumbs up from our guests on a recent episode of Emeril Cooks.
Cavatelli with Chickpeas and Wilted Morning Glory
¼ cup extra virgin olive oil, plus more for garnish
1 large onion, finely chopped
2 heaping tablespoons minced garlic
2 cans chickpeas (undrained)
2 cups water
1 ½ chicken bouillon cubes
½ teaspoon crushed red pepper
½ teaspoon dried basil, crumbled between your fingers
1 pound morning glory, cleaned, trimmed, and stems cut into 1-inch lengths (4 cups stems, 6 cups leaves)
Salt and freshly ground black pepper, to taste
12 ounces dried cavatelli or orecchiete, cooked al dente and drained, 1 cup cooking liquid reserved separately
Grated Pecorino Romano, for serving
In a large saucepan, heat the olive oil over medium high heat. Add the onion and sauté until tender and just beginning to caramelize, usually 4 to 6 minutes. Add the garlic and cook 1 to 2 minutes, stirring constantly so that it doesn’t scorch. Add the chickpeas and their liquid, water, chicken bouillon cubes, crushed red pepper, and basil and bring to a boil. Reduce the heat to a gentle simmer and cook until the liquid has reduced and thickened somewhat and the chickpeas are tender, 10 to 12 minutes. Add the morning glory stems, stir, and cover the pan. Cook until stems turn a brighter green and are tender but still have a bit of snap to them, 2 to 3 minutes. Stir in the leaves, turning them over as they wilt into the sauce. Continue to cook for 2 minutes longer. If the sauce has reduced too much (it is meant to be a bit brothy but thick enough to coat the pasta), add a bit more stock or water. Season with salt and pepper to taste.
To serve, add the drained pasta and cook briefly to reheat, adding a bit of the pasta cooking liquid to adjust the consistency of the final dish, if necessary. Serve in wide pasta bowls, garnish with a generous sprinkling of Pecorino Romano and drizzle with extra virgin olive oil.
Chicken Curry Soup with Sweet Potatoes and Morning Glory
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 red bell pepper, ½-inch diced
2 tablespoons minced ginger
2 tablespoons minced garlic
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
6 tablespoons Thai Panang red curry paste
3 stalks of lemongrass, bruised with the heel of a knife but left whole
6 to 8 kaffir lime leaves (fresh or dried)
2 cans full-fat coconut milk
6 to 7 cups chicken stock or canned, low sodium chicken broth
3 tablespoons Vietnamese or Thai fish sauce, or to taste
3 tablespoons fresh lime juice, or to taste
2 tablespoons palm sugar or light brown sugar
2 to 3 cups peeled and sliced sweet potatoes (or cut into ¾-inch dice if potatoes are large)
¾ pound morning glory, also known as Chinese water spinach, tough ends trimmed, cut into 1 ½-inch lengths (stems and leaves both ok – about 8 cups)
2 scallions, thinly sliced on the diagonal
2 tablespoons chiffonade of Thai basil
2 tablespoons chopped cilantro, plus more for garnishing if desired
Lime wedges, for serving
In a large soup pot or Dutch oven, heat the oil over medium-high heat and saute the onions and bell pepper until softened, about 4 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chicken and cook until lightly golden, then add the curry paste and stir to combine. Add the lemongrass, lime leaves, coconut milk, 6 cups of the chicken stock, fish sauce, lime juice, and brown sugar and bring liquid up to a simmer. Reduce heat so that the soup simmers gently, and cook until the flavors have come together and the chicken is tender, about 20 minutes. Add the sweet potatoes and cook until tender, about 10 minutes longer.
Remove the lime leaves and lemongrass stalks and discard.
Stir in the morning glory, cook for 1 to 2 minutes, then remove from the heat. Cover and allow to sit until the morning glory stems are tender, 1 to 2 minutes longer. Stir in the scallions, basil, and cilantro. Taste and adjust the seasoning by adding more fish sauce and/or lime juice if necessary.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Seafood Gumbo | Emeril Lagasse
If you’ve been following this channel, you know we’re fans of gumbos of all kind. Emeril’s personal favorite, however, is his Classic Seafood Gumbo. It’s what he makes at home for friends and family. He recently prepared this long-time favorite on an episode of Emeril Tailgates.
Emeril's Classic Seafood Gumbo
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups finely chopped onions
3/4 cup finely chopped green bell peppers
3/4 cup finely chopped celery
2 tablespoons minced garlic
One 12-ounce bottle amber beer
6 cups Shrimp Stock
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs (about 2)
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 pound white fish fillets, such as catfish, grouper, snapper, or sole (cut into bite size pieces)
1 tablespoon Emeril's Original Essence
2 cups shucked oysters with their liquor
1/4 cup chopped fresh parsley
1/2 cup chopped tender green onion tops
White Rice, for serving
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and shrimp stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Yield: 3 quarts, 8 to 10 servings Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Crab and Corn Fritters and Avocado Soup | Emeril Lagasse
Diners prize Blue Crabs for their sweet and delicate flavor, but few know that most of our country’s crabs are actually from the Louisiana Gulf. The warm waters here keep crabs in season year-round.
In honor of the Louisiana Gulf crab, we’re sharing two of our favorite recipes. The dishes were big hits with guests Lisa and Brud Tillman, owners of Tillman’s Seafood, on a recent episode of Emeril Cooks.
Crab and Corn Fritters with Fresh Corn Mayo
1 tablespoon unsalted butter
Corn kernels cut from 3 ears
2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup whole milk
3 large eggs
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
Vegetable oil for frying
Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325°F.
Working in batches of 6 to 8 and using a 2-tablespoon scoop, carefully drop the fritter batter into the oil. You don’t want the fritters browning too fast, so don’t allow the temperature of the oil to go higher than 325°F or to drop below 300°F.
As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain.
Fresh Corn Mayo
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/2 teaspoon minced garlic
1 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups fresh corn kernels, cooked
In a small bowl, combine the egg yolk, lemon juice, Worcestershire, hot sauce, and garlic and whisk vigorously to mix. Continue to add the oil in a very thin, steady stream, whisking continuously, until the mixture thickens and coalesces into an emulsion. If you have an emulsion but still have oil left, continue to add and whisk; the emulsion will get thicker and stiffer as you do.
Once you’ve got an emulsion and all of the oil has been added, stir in the remaining ingredients. Refrigerate in an airtight container.
Chilled Avocado Soup With A Crabmeat Relish
3 large or 4 medium ripe avocados
3 cups vegetable stock
1/2 cup milk
1/2 cup Mexican or Honduran crema (or sour cream)
5 tablespoons fresh lime juice
¼ cup minced shallots
1/4 cup chopped green onions
1/3 cup packed cilantro leaves
1 ½ teaspoons minced garlic
1 jalapeno or serrano pepper, stem and seeds removed, coarsely chopped
Salt and cayenne pepper, to taste
1 tablespoon olive oil
1/4 cup brunoise red peppers
1/4 cup brunoise yellow peppers
1/4 cup brunoise red onions
1 pound crab meat, picked over for shells and cartilage
2 tablespoons finely chopped cilantro
In a food processor, combine the avocados, stock, milk, crema, lime juice, shallots, green onions, cilantro, 1 teaspoon garlic, and jalapeño and puree until very smooth. Season the soup with salt and cayenne to taste. Turn the soup into a glass bowl and chill completely.
In a sauté pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Sauté for 30 seconds. Add the remaining garlic and sauté for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and cilantro and toss gently to combine, adding more olive oil if necessary. Season with salt and pepper.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Coffee Short Ribs and Café Au Lait Crème Brulée | Emeril Lagasse
If you’ve been to New Orleans, you know our coffee gets an extra kick from roasted chicory root. Chicory’s earthy and nutty flavor beautifully complements coffee and provides an extra dimension to coffee-based recipes. Today we’re sharing two of our favorites: Short Ribs Braised with Coffee and Ancho Chiles and Café Au Lait Crème Brulée. The dishes were a big hit with Emeril Cooks guests Geoffrey Meeker and Bobby Winston of local coffee company French Truck Coffee.
Braised Short Ribs
5 dried ancho chiles (about 2 ounces)
1 1/2 cups boiling water
1 medium onion, peeled and quartered
1/4 cup finely chopped garlic (about 8 large cloves)
2 tablespoons dark brown sugar
2 teaspoons dried Mexican oregano
1/4 cup chicken stock
1/2 cup plus 2 tablespoon vegetable oil
6 pounds beef short ribs
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all purpose flour
Pinch of Emeril's Original Essence
1 tablespoon plus 1 teaspoon instant espresso
1 cup beef stock or store-bought low sodium beef broth
1 cinnamon stick
2 bay leaves
Soak the ancho chiles in the hot water until soft, about 30 minutes. Strain through a fine mesh sieve, reserving the liquid separately. Discard stems and seeds. Transfer the chiles to a blender along with the onion, garlic, dark brown sugar, dried oregano, chicken stock, reserved chile soaking liquid, and process to form a smooth puree.
Heat 2 tablespoons of the oil in a 6-quart or large Dutch oven (large enough to cook the ribs in one even layer) over medium-high heat. Using paper towels, pat the ribs dry and season with 2 teaspoons of the salt and the black pepper. Add 1/2 cup of the flour and Essence to a resealable 1-gallon food storage bag. Place the ribs in the bag a few pieces at a time and shake until well coated with flour. Remove the ribs from the bag and, working in batches if necessary, cook the ribs until nicely browned and caramelized on both sides, 8 to 10 minutes. Transfer the short ribs to a baking sheet and set aside.
Lower the heat to medium low. Add the remaining 1/2 cup of oil and whisk in the remaining 1/2 cup flour. Cook, stirring constantly to reach every portion of the bottom of the pot to scrape up the browned bits. Continue cooking and stirring constantly until the roux reaches the color of milk chocolate. Carefully add the chile puree (mixture will splatter!) auund cook, stirring, until fragrant, about 5 minutes.
Add the instant espresso, the beef stock, the cinnamon stick, bay leaves and the remaining 1 teaspoon of salt, and stir to mix well. Return the short ribs to the pot, meaty part facing down, and bring to a boil. Cover with the lid, reduce heat to medium low and cook at a simmer until the ribs are very tender, about 2 1/2 hours.
Remove from the oven and skim any fat that has risen to the surface.
Café Au Lait Crème Brulée
2 cups heavy cream
1/2 cup sugar, plus more for serving:
2 teaspoons instant coffee and chicory or instant espresso powder
1 vanilla bean
8 large egg yolks
Preheat to 300° F.
Add the cream, sugar, and espresso to a heavy bottomed 2-quart pot. Split and scrape the vanilla bean and add to the pot (beans and pod). Bring it just to a boil, then remove from the heat. Cover and allow to steep for 5 minutes.
Add the yolks to a large bowl and temper the yolks by whisking in 1/4 cup of the hot cream. Add the remainder of the hot mixture, about 1/2 cup at a time, continuing to whisk to prevent the eggs from scrambling. Once all the cream has been incorporated, strain the custard through a fine mesh sieve into a large measuring cup or bowl with a pour spout.
Arrange 4 to 6 6-ounce ramekins on a rimmed baking sheet or in a roasting pan. Divide the brûlée mix evenly among the ramekins, about 1/2 cup each and transfer to the oven. Add enough hot tap water to the pan to come 1/3 or ½ up the sides of the ramekins. Bake until set, about 30 minutes (Note: Exact timing and yield will vary depending on size and depth of your ramekins). To test for doneness, gently shake one of the custards. It should wiggle slightly in the middle.
Carefully remove the custards from the oven and allow them to cool at least 2 hours before transferring to the refrigerator to cool completely
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Eggs Florentine | Emeril Lagasse
If you’re looking for a special treat this weekend, try making our favorite brunch dish from scratch. Emeril’s Eggs Florentine with Crispy Potato Cakes is a proven crowd-pleaser. It so pleased Shermond Esteen, owner and chef of the popular New Orleans brunch spot Nonno’s, that he says he may put it on his specials menu.
Eggs Florentine
Spinach:
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 pound spinach, washed, tough stems removed
Salt and freshly grated white pepper
Pinch grated nutmeg
Mornay Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon salt
Pinch white pepper
Pinch freshly grated nutmeg
1 ounce grated cheese, such as Swiss, Gruyere, or Emmentaler
Crispy Potato Cakes:
3/4 pound russet potatoes (about 1 large), peeled and placed in a bowl of cold water
1 large egg, lightly beaten
2 tablespoons chopped chives
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Poached Eggs:
4 large eggs
1 tablespoon white vinegar
2 tablespoons finely chopped fresh parsley leaves
DIRECTIONS:
Preheat the oven to 200 degrees F.
To prepare the spinach, melt the butter in a large skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the spinach and saute, stirring to wilt and combine with the shallots. Season with salt and freshly ground pepper and a pinch freshly ground nutmeg, to taste. Transfer to a colander set over a bowl to drain. Keep warm while you prepare the remaining components.
To make the Mornay sauce, in a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk. Keep warm while you prepare the remaining components.
To make the Crispy Potato Cakes, use a mandoline, grater, or food processor and coarsely grate the potato. Place in a fine-mesh sieve or strainer and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the egg, chives, salt and pepper.
Heat a nonstick pan with a small amount of oil in the bottom of the pan. When the oil is hot, take about one-quarter of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid. Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side. Transfer to a paper lined baking sheet and keep warm in the oven while you cook the remaining potato cakes. Keep warm in the oven while you poach the eggs.
Add the spinach to a skillet set over medium low heat. Stir in two-thirds of the Mornay sauce and heat until creamy. Remove from the heat and set aside covered until ready to use.
Poach the eggs: break the eggs into individual saucers or cups. Fill a medium skillet halfway with water. Add the vinegar and salt and bring to a boil. Pour eggs into water, cover the skillet and remove from the heat. Allow to sit 4 to 5 minutes.
When the eggs are ready, divide the potato cakes evenly between 2 dinner plates and top each with some of the creamed spinach. Remove the eggs from the skillet with a slotted spoon and gently place on top of the creamed spinach and potato cakes. Season with salt and freshly ground black pepper, to taste. Serve with the remaining Mornay Sauce.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Muffalatta and Shrimp Po’ boy | Emeril Lagasse
We love our sandwiches here in New Orleans. You just can’t get a great Muffalatta or Po’ boy anywhere else…unless, of course, you make them at home following our recipes! Our sandwiches won the stamp of approval from guest Justin Kennedy, manager of the famous Parkway Bakery and Tavern, on a recent episode of Emeril Cooks.
Muffalatta
1 cup black kalamata olives, sliced
1 cup queen stuffed olives, sliced
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons finely chopped carrot
2 tablespoons small diced celery
2 tablespoons chopped parsley
1 teaspoon crushed red pepper
½ teaspoon Italian Seasoning herb blend
3/4 cup extra-virgin olive oil
Two 8- or 10-inch round Muffaletta loaves or other seeded Italian bread
4 ounces Provolone cheese, thinly sliced
4 ounces Mozzarella cheese, thinly sliced
4 ounces cotto salami, thinly sliced
4 ounces smoked ham, thinly sliced
4 ounces Genoa salami, thinly sliced
In a mixing bowl, combine the first ten ingredients and mix well.
Split the Muffaletta loaves in half and spoon half of the olive salad over the top cut side of each loaf. Brush any olive oil remaining in the bowl on the bottom cut sides.
Place the cheeses and meats evenly over the olive salad on each sandwich, then place the bottom half of the bun on top to form an upside down sandwich. Carefully flip the sandwiches over, cut into quarters, and serve.
Shrimp PoBoy with Hot Sauce Vinaigrette
1 1/2 pounds medium shrimp, 21-25 count per pound, peeled and deveined
6 tablespoons Crystal hot sauce
1/4 teaspoon Worcestershire sauce
4 tablespoons vegetable oil, plus oil as needed for frying
4 pieces poboy bread, each about 8-inches long
2 tablespoons unsalted butter, softened
2 cups all purpose flour
2 tablespoons kosher salt
2 tablespoons Emeril’s Essence, or other Creole Seasoning
1 teaspoon ground white pepper
Creole Mayonnaise, for dressing sandwich
1 medium tomato, thinly sliced
Sliced spicy pickle chips
1 cup thinly sliced iceberg lettuce
Toss the shrimp in 4 tablespoons of the Crystal hot sauce, making sure they are coated evenly. Set aside while you prepare the Crystal vinaigrette.
Preheat the oven and position a rack about 6-inches from the broiler unit. Preheat a deep fryer to 380 degrees F.
Make the Crystal Hot Sauce vinaigrette: In a small bowl, whisk the remaining 2 tablespoons of the Crystal hot sauce together with the Worcestershire. Little by little, drizzle in the oil to form a smooth emulsion.
Cut the pieces of bread in half and spread the cut sides of each piece with the butter. Place the bread under the broiler until lightly toasted and crisp, about 2 minutes. Remove and set aside while you cook the shrimp.
Combine the flour, kosher salt, 2 tablespoons Essence, and white pepper in a large bowl and whisk to blend. Dredge the shrimp in the seasoned flour, shaking off any excess, and fry the shrimp in small batches until crisp and golden, about 2 minutes. Remove the shrimp from the oil and let any excess oil drain briefly. Season the fried shrimp lightly with Emeril’s Essence.
Assemble the sandwiches by spreading both cut sides of the bread with the Creole Mayonnaise. Layer the tomato slices and pickle slices on the bottom portion of the bread, then divide the shrimp evenly among the sandwiches. Toss the iceberg lettuce with the Crystal vinaigrette and place on top of the sandwiches. The sandwiches can be served while the shrimp are still hot or room temperature.
Creole Mayonnaise
1 ½ cups mayonnaise
3 tablespoons Creole mustard, or other whole-grain spicy mustard
1 ½ tablespoons prepared horseradish
2 tablespoons minced green onions
¼ teaspoon cayenne
1 teaspoon minced garlic
Pinch of salt
Combine the mayonnaise, mustard, horseradish, green onions and cayenne in a small mixing bowl.
On a cutting board, mash the garlic and salt to a paste with the side of your chef’s knife. Add the garlic paste to the mayonnaise mixture and stir until thoroughly combined. Refrigerate until ready to serve, up to several days in advance.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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