Emeril Lagasse
Chef cuisinier

Américain

According to Emeril, you can never have too much garlic! To celebrate National Garlic Day we’re sharing one of chef’s favorite recipes: Garlic and Rosemary Braised Water Buffalo Chuck Roast. In this video, Emeril makes the dish for Sarah Roland, owner of the only Water Buffalo farm in Louisiana.

Garlic and Rosemary Braised Water Buffalo Chuck Roast

1 boneless water buffalo chuck roast or beef chuck roast (about 3 pounds)
Leftover whey from cheesemaking, as needed to cover roast (optional)
10 cloves garlic, peeled and cut in half lengthwise
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cups water or beef broth
2 sprigs fresh rosemary
1 ½ tablespoons butter
1 ½ tablespoons flour

Place the roast in a nonreactive bowl or other container just wide enough to hold it and add enough whey to cover. Transfer to the refrigerator to marinate for 24 hours. This will tenderize the meat.

When ready to cook, remove the meat from the whey (discard whey) and return the meat to room temperature. Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast.

Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast on all sides with the salt and pepper.

Heat a large skillet over medium-high heat. Add the oil and, when hot, sear the meat on all sides until very well browned, about 4 to 6 minutes per side. When the roast is evenly browned on all sides, transfer to a slow cooked. Carefully add the water or beef broth, scrape the bottom of the pan to deglaze and then transfer the liquid to the slow cooker. Cover and set the slow cooker to high for 6 to 8 hours.

When the roast is very tender, carefully transfer to a serving platter with a meat fork. Discard rosemary sprigs. Transfer the cooking liquid to a small saucepan over medium heat.

In a small bowl, make a paste with the butter and flour and whisk some of the hot juices from the saucepan into the butter-flour mixture. Whisk the mixture back into the remaining hot juices in the pan and bring to a simmer on the cooktop. Cook until the juices are thick enough to coat the back of a spoon and any floury taste is gone. Season, if necessary, with salt and pepper.

Slice or pull meat apart into serving pieces and serve with the gravy drizzled over the top.

Yield: 6 servings

Creamy Polenta

4 cups water
2 cups milk
4 tablespoons (1/2 stick) butter
2 teaspoons salt
1/4 teaspoon freshly ground white pepper
1 3/4 cups stone-ground polenta (coarse cornmeal)
1 cup grated Parmigiano-Reggiano cheese
1/2 cup water buffalo cream, mascarpone, or cream cheese

Combine the water, milk, butter, salt, and white pepper in a large saucepan, and bring to a boil over high heat. Whisk in the polenta little by little, and cook, stirring continuously, until the mixture begins to thicken. Then reduce the heat to medium-low and cook, partially covered and stirring frequently, for 30 to 40 minutes, or until the polenta is thick, creamy and tender. If the polenta gets too thick before it is tender, add a bit more water as needed and continue cooking.

Add the Parmesan and the cream, and stir to blend.

Serve immediately or cover and keep warm until ready to use. (Leftover polenta is easily reheated in a small saucepan with a little water or milk to soften it.)

Yield: 4 to 6 servings

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

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We’re celebrating National Pecan Day by sharing Emeril’s classic pecan recipes for a savory and sweet ravioli, and a showstopper dessert. He last made the dishes for the folks behind Louisiana’s very own Bergeron Pecans and they were a huge hit. Try them at home!

Butternut Squash and Pecan Ravioli

1/2 cup pecans, finely chopped plus 1 tbsp toasted chopped pecans, for garnish
3 tbsp minced shallots
6 tablespoons butter
1 cup roasted and pureed butternut squash (see method below)
2 to 3 sheets homemade or prepared pasta (about 9 by 13-inches each, thin sheets)
2 eggs, beaten, for egg wash
1 tbsp chopped parsley
¼ cup freshly grated Parmesan cheese, for serving
Fried sage leaves, to garnish

In a small skillet sweat 1/2 cup pecans and shallots in 2 tablespoons of the butter until shallot is tender, about 5 minutes. Let cool. In a small bowl, combine pecan mixture with the pureed squash. Season with salt and pepper to taste.

On a lightly floured surface, spread out 1 pasta sheet. Mound 1 tablespoon of the squash filling at 2-inch intervals and brush around the filling with egg wash. Top with a second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into individual ravioli.

Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on the thickness of pasta used. In a large skillet melt remaining 4 tablespoons butter over medium heat, swirling pan as the butter darkens around the edges and smells nutty. Drain ravioli in a colander, transfer to skillet and toss in the browned butter to coat. Add remaining toasted pecans and parsley. Serve the ravioli in a warm plate, sprinkled with Parmesan.

Yield: 2 servings

Sweet Potato Waffles with Pecan-Praline Sauce

For the pecan-praline syrup:
1 stick unsalted butter
2 cups pecan pieces
1 cup granulated sugar
1 cup packed light brown sugar
½ cup maple syrup
2 tbsp light corn syrup
1 tsp fresh lemon juice
¾ cup heavy cream
1 ½ tsp vanilla extract
½ tsp kosher salt or sea salt

For the waffles:
12 ounces diced peeled sweet potatoes (3/4-inch dice, about 3 cups)
6 large eggs, separated
¼ cup light brown sugar
1 cup milk
2 oz (4 tbsp) melted butter
1 tsp vanilla
Finely grated zest of 1 orange
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
Butter and whipped Cream for serving, optional

Make the syrup: Melt the butter in a large saucepan or heavy skillet over medium heat and add the pecans. Cook, stirring frequently, until the pecans are fragrant and butter is golden brown. Add both sugars, maple syrup, corn syrup, and lemon juice and stir to combine. Add the heavy cream and cook until the sugars have melted and the sauce is smooth and creamy. Stir in the vanilla and the salt and set aside, covered, to keep warm until ready to serve the waffles.

Steam the sweet potatoes in a basket set over boiling water (covered) until fork-tender, usually about 15 minutes. Set aside to cool, then transfer to a food processor along with the egg yolks and brown sugar and process until smooth. Transfer to a large bowl and whisk in the milk, melted butter, vanilla, and orange zest.

In a second bowl, whisk together the flour, baking powder, and salt. Little by little, whisk the dry ingredients into the sweet potato mixture.

In a third bowl, using a handheld mixer, whip the egg whites to medium-stiff peaks. Fold about 1/3 of the whites into the sweet potato mixture, then gently fold in the remaining whites to form a light, smooth batter. Don’t overmix!

Heat a waffle maker according to manufacturer’s instructions and cook the waffles until golden brown and cooked through; timing will vary depending on your waffle maker. (Spray the waffle grates with nonstick pan spray for easy removal.)

Serve the waffles hot, with pats of butter, a dollop of whipped cream (if desired), and the warm Pecan- Praline Sauce.

Makes about 14 4-inch waffles, 6 to 8 servings

Note: The Pecan-Praline Sauce may be made several days in advance and refrigerated, then rewarmed over low heat before serving. It will likely solidify and crystallize if made in advance, but will melt into a smooth sauce when rewarmed. If necessary, add a tablespoon or two of milk or water to thin if the sauce seems too thick.

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

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April 4th is National Burrito Day and we’re celebrating with Emeril’s Big Cali Carne Asada Burrito!
Emeril last made the dish for our Los Angeles Rams superfan Alan Flores, and now it’s a staple at Alan’s famous tailgates.

Big Cali Carne Asado Burrito

1 1/2 - 2 pounds flank steak
Spice Mix:
1 ½ tablespoons Mexican chili powder
1 ½ tablespoons ground cumin
1 tablespoon kosher salt
2 teaspoons onion powder
1 ½ teaspoons chipotle chili powder
1 1/2 teaspoons smoked paprika
¾ teaspoon cayenne pepper
Marinade:
2 tablespoons olive oil, plus more for grilling
6 large cloves garlic, minced or pressed
2 tablespoons reduced sodium soy sauce
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon liquid smoke

For Serving:
Burrito-size large flour tortillas, warmed according to package directions
Mexican Rice or cooked white rice
Cooked Black beans
Guacamole
Pico de Gallo
Grated cheese, such as cheddar, Cotija, Colby
Sour cream or Crema
Chopped fresh cilantro
Lime wedges, for garnish

Place the flank steak in a shallow nonreactive container or in a plastic resealable food storage bag.
In a small bowl combine the Spice Mix ingredients; stir to blend well, then set aside.

Combine the Marinade ingredients in a small bowl and add 2 tablespoons of the Spice Mix. Pour this over the meat, turning the meat so that it is evenly coated with the marinade. Seal the bag and transfer to the refrigerator. Marinate at least 4 hours and up to overnight, turning occasionally.

When ready to grill, allow the flank steak to return to room temperature; discard marinade and pat steaks very dry with paper towels. Drizzle the steaks with enough olive oil to coat well on all sides; rub to evenly coat. Sprinkle the remaining Spice Mix over the steaks on all sides and set aside while you preheat the grill.

Grease and preheat an outdoor grill to medium-high heat. Grill steak for 3 to 4 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness. *If you like your steaks rare then use high heat so you can get the charred outside in less time.

Remove steak and let rest 10 minutes before thinly slicing across the grain on a diagonal.

Allow guests to assemble their burritos according to their liking, with the sliced steak and any other desired fillings. Roll up burrito-style and serve with lime wedges.

Yield: 6 to 8 servings

Latin Style Rice

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
3 cups chicken stock, or water
1 ¼ teaspoons salt
1/2 teaspoon saffron
½ teaspoon dried Mexican oregano or regular oregano
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro

In a medium, heavy saucepan, heat the oil over medium-high heat, add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, saffron, and oregano and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork.

Garnish with the green onions and cilantro. Serve immediately.

Yield: 6 to 8 servings

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

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Here in America, every dish gets its day! In honor of “Something on a Stick” day, we are sharing Emeril’s recipe for Grilled Lamb Meatballs and homemade Tzatziki sauce. The combo wowed our Detroit Lions fans Michael and Rona Banks on a recent episode of Emeril Tailgates.

Grilled Lamb Meatballs

1 1/2 pounds ground lamb
4 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
2 tablespoons minced shallots
2 tablespoons minced garlic
2 teaspoons chopped fresh oregano
1/3 cup dry plain breadcrumbs (or 2/3 cup fresh soft breadcrumbs)
1/2 cup plain yogurt or heavy cream
1 large egg, lightly beaten
1 1/2 teaspoons Creole Seasoning, recipe follows
1 3/4 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive Oil, as needed for grilling
Grilled Garlic Flatbreads, for serving, recipe follows
Tzatziki, for serving, recipe follows
Shredded romaine lettuce, for serving
2 medium tomatoes, seeded, cored & finely chopped, for serving

Gently crumble the ground lamb into a medium bowl and add the mint, parsley, shallots, garlic, and oregano. In a separate bowl, combine the breadcrumbs and yogurt, and let sit until the crumbs have softened. Add the egg, Creole Seasoning, cumin, salt, and pepper and mix well. Add the bread mixture to the lamb and mix gently but thoroughly to combine. Try not to overwork the meat.

Using damp hands or a small portion scoop, shape the meat mixture into 36 meatballs (about 1 ½ to 2 tablespoons each). Cover with plastic wrap and transfer to the refrigerator until chilled and mixture is firm, at least 2 hours and up to overnight.

Preheat a grill to high heat. Brush the grates to make sure they’re very clean and then oil them well.

If using skewers, lightly oil the meatballs with the olive oil, and then place the desired number of meatballs onto each skewer.

Place the meatball skewers onto the grill, close the grill lid, and let cook until the meatballs are nicely marked on the bottom and are easily repositioned on the grill, usually 1 ½ to 2 minutes. Using tongs, reposition the meatballs every 1 ½ to 2 minutes so that they cook evenly. The meatballs are done when an instant read thermometer registers 155 to 160 degrees F, usually 6 to 8 minutes. They should be nicely browned on the exterior but still moist inside.

Transfer meatballs to a platter and serve hot with the Grilled Garlic Flatbreads, shredded lettuce and tomatoes, and the Tzatziki Sauce.

Makes about 36 small meatballs, 6 to 8 servings

Tzatziki Sauce

1 large cucumber, peeled, sliced in half and seeded, and finely chopped
Salt
1 1/2 cups full fat Greek yogurt
1 tablespoon extra virgin olive oil
1 ½ teaspoons fresh lemon juice or white wine vinegar
2 tablespoons finely chopped fresh parsley
1 teaspoon minced fresh dill or oregano leaves
1 teaspoon minced garlic
Kosher Salt and cayenne pepper, to taste

Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and allow to drain for 1 hour. Put the yogurt in another fine-mesh strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Season to taste with salt and pepper.

Cover and chill for at least 1 hour before serving.

Yield: A generous 2 cups

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

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Watch Emeril’s New Series on Roku:
Emeril Tailgates: https://therokuchannel.roku.com/details/89d3358091520661e225766d2ab7b23f/emeril-tailgates
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