* Exported from MasterCook * "An Aussie Barbie" - Emeril Style Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Australian fish - (1 1/2 to 2 lbs) -- scaled, gutted, such as Barramundi, Murry Cod or skate 2 medium rock lobsters -- split in half 2 pounds medium prawns -- peeled, deveined, head and tail left intact 2 medium King crabs Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 dozen Rock or Sydney Rock oysters 2 tablespoons tamarind paste 1 tablespoon chopped garlic 1 small jalapeño -- seeded, chopped 3 tablespoons dark cane syrup 3 tablespoons dark molasses 2 tablespoons ketchup 2 tablespoons water 4 whole lemons -- split in half Chopped parsley -- for garnish Preheat the grill. Using a small sharp knife, make several slashes on both sides of the whole fish. Season the whole fish, lobsters, prawns, and crabs with olive oil, salt and pepper. Place the whole fish and crab on the grill. In a small food processor, combine the tamarind, garlic, jalapeño, cane syrup, molasses, ketchup and water. Season with salt and pepper. Process until smooth. Brush the seafood with the tamarind mixture, several times while grilling. The grilling time will vary according to size. The whole fish and crabs should go on first, they usually take about 6 to 8 minutes, depending on weight. The lobsters with take about 6 to 7 minutes. The prawns and oysters about 4 to 6 minutes, again depending on size. The lobster and crab shell will turn bright reddish pink and the prawns will turn pink and their tails will turn in. Place all of the fish on a large platter. Squeeze the lemons over the seafood and garnish with parsley. This recipe yields about 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D43) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * "Carpet Bag" Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Oysters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil -- divided 1/4 cup Chopped onions 1/4 cup Chopped celery 1 1/4 cups Chopped green bell peppers 1/4 cup Chopped green onions 1 tablespoon Minced garlic 2 tablespoons Minced shallots 4 Bay leaves 2 tablespoons Emeril’s Essence -- see * Note 1 cup Freshly-shucked oysters -- chopped, -- with their liquor 1/2 cup Water 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Hot pepper sauce 1 cup Bread crumbs Salt -- to taste Freshly-ground black pepper -- to taste 4 Filet mignons - (8 oz ea) 1 cup Roasted potatoes 1/2 cup Meat jus 5 Fried oysters 1 tablespoon Shaved green onions * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat oven to 400 degrees. Heat 1 tablespoon of the oil in a saute pan, add the onions, celery, peppers, green onions, shallots, and garlic, and saute for 1 minute. Stir in the bay leaves and Emeril’s Essence and saute for 2 minutes. Add the oysters, their liquor, the water, Worcestershire sauce, and hot sauce, saute for 1 minute. Remove from the heat. Turn into a bowl, add the bread crumbs, and mix until thoroughly incorporated. Season with salt and pepper. Make a vertical incision in the side edge of each filet with a small sharp knife, and open up a pocket about three-quarters of the way into the meat. Sprinkle the remaining Essence all over the steaks. Stuff each steak with 1/4 cup of the oyster stuffing. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over high heat. When the oil is hot, add the filets and sear on both sides , about 3 minutes on each side. Finish the filets in the oven for about 5 minutes for medium-rare. Place the potatoes on each plate with the filet on top. Spoon the sauce over the top and garnish with the fried oysters and shaved green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2268 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 8g Total Fat; (38% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 257mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * . Emeril's Essence Information . Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BAM !! - Kick It Up In a flash you can create the flavors of Chef Emeril Lagasse in your own kitchen. Just "kick it up a notch" by adding his "Bayou Blast" - "Southwest Spice" - "Rustic Rub" or "Vegetable Dust" to your favorite dishes. Recipes for "Bayou Blast - {Emeril's Creole Seasoning}", "Southwest Spice - {Emeril's Southwest Seasoning}", and "Rustic Rub - {Emeril's Rustic Seasoning}" are included in this collection. The recipe for Emeril's other Essence, "Vegetable Dust" was not available. "Bayou Blast" gives you the big, bold flavor of Southern Louisiana by imparting the perfect balance of spices to your Cajun creations. "Southwest Spice" will make your palate dance and bring authentic Southwest flavor to your favorite meat, poultry, fish or vegetable recipes. "Rustic Rub" can turn an ordinary piece of meat into an outstanding masterpiece. The earthy flavor of thyme, paprika and oregano are accented by cayenne and garlic to make your meal sparkle. "Vegetable Dust" will boost the flavor of your vegetables by sprinkling before grilling or by adding to oil and vinegar for a delicious salad dressing. Comments: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H. The set includes Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), Rustic Rub (4.7 ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order. Information Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * A Basic Tahini And Two Variations Recipe By :Emeril Lagasse - Adapted from Paula Wolfert Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Tahini 1 teaspoon Garlic 1/2 teaspoon Salt 1/2 cup Lemon juice 1/2 cup Water 1/4 teaspoon Cumin 1/2 cup Chopped parsley 1 1/4 cups Drained yogurt 1 cup Cauliflower florets -- blanched til tender and cooled 3 Radishes -- thinly sliced 3 long strips Eggplant -- roasted 4 Italian Roma tomato halves -- roasted Zucchini slices -- roasted In a food processor, blend the tahini, garlic, salt, and lemon juice until the mixture thickens and lightens. Add the water and cumin and blend until smooth. Divide this sauce into two bowls, (about 1 cup each). To one of the bowls add the chopped parsley. To the other bowl, add the yogurt. Place the florets on a dinner plate and top with the parsley tahini. Sprinkle the top with radishes. Serve the roasted vegetables drizzled with the yogurt tahini. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1835 Calories (kcal); 132g Total Fat; (59% calories from fat); 56g Protein; 148g Carbohydrate; 0mg Cholesterol; 1409mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 17 Vegetable; 1/2 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * A Fresh Cranberry And Semisweet Chocolate Trifle Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter -- at room temperature 1 1/2 cups all-purpose flour 1 1/4 cups sugar 4 large eggs 1/2 cup cocoa powder 1 teaspoon baking powder 1 pinch salt 1 teaspoon pure vanilla extract 2 recipes Fresh Cranberry Compote II -- (see recipe) 1 recipe Chocolate Pastry Cream -- (see recipe) 1 cup heavy cream -- whipped Chocolate shavings -- for garnish Preheat the oven to 350 degrees. Butter and flour a 9- by 5- by 3-inch loaf pan. In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth. Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well. Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack. Slice the cake into 1/2-inch slices. To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the Cranberry Compote over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries. Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 446 Calories (kcal); 30g Total Fat; (58% calories from fat); 6g Protein; 43g Carbohydrate; 157mg Cholesterol; 97mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * A Hunter’s Duck Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 cups chopped onions 1 cup diced carrots 1 cup diced celery Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds duck breast -- medium diced 2 tablespoons flour 1 tablespoon tomato paste 1 cup dry red wine 5 cups veal reduction 2 bay leaves 2 sprigs fresh thyme 1 pound baby shiitake mushrooms -- stems removed 3 cups mashed sweet potatoes 2 tablespoons butter -- cubed In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions, carrots and celery. Season with salt and pepper. Saute for 2 minutes. Add the duck to vegetables, season with salt and pepper and saute for 1 minute. Dust the duck with the flour and cook for 2 minutes, stirring constantly. Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Add the bay leaves and thyme. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 1 1/2 hours, during the last 30 minutes add the mushrooms. Remove from the heat and cool. Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the sweet potatoes over the meat mixture. Dot the top of the sweet potatoes with the butter. Place in a preheated 350 degree oven and cook for about 30 minutes or until the potatoes are golden. (Place a baking sheet under the dish in case the pie starts to bubble over.) Remove from the oven spoon into serving plates and garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 9g Total Fat; (31% calories from fat); 4g Protein; 40g Carbohydrate; 10mg Cholesterol; 208mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * A Stewed Pork And Purple Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Pork Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boneless pork loin -- cut into 1" pieces Emeril's Essence -- see * Note 2 tablespoons Olive oil 1 cup Chopped onions 1/2 cup Chopped bell peppers 1/4 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Flour 1 pound Purple sweet potatoes -- peeled, cubed 2 cups Veal stock 1/4 cup Chopped green onions 1 cup Shredded sweet potato 2 tablespoons Chopped green onions 1 tablespoon Brunoise red peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a mixing bowl, toss the pork pieces with Emeril's Essence. In a large saute pan, heat the olive oil. When the oil is hot, add the pork and brown evenly. Remove the pork from the pan and set aside. In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium-brown roux. Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40 to 45 minutes. Stir in the green onions and check seasonings. Make nests with shredded sweet potato and fry until crispy. Season with the Essence. Spoon the stew into a shallow bowl and garnish with sweet potato nests, green onions, and peppers. This recipe yields ?? recipes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2434 broadcast 11-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 28g Total Fat; (62% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 2353mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * A Sweet Potato-Crab Chowder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Soups/Stews Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 cup Chopped tasso - (abt 2 oz) 1/4 cup Chopped shallots 2 Garlic cloves -- minced 2 cups Peeled, 1/2" diced sweet potatoes 1 cup Light broth or water 1 cup Heavy cream 2 cups Milk 2 tablespoons Flour 1 pound Crabmeat 3 tablespoons Chopped chives Salt -- to taste Freshly-ground black pepper -- to taste In a large soup pot over medium heat, heat the oil. Add the tasso and cook, stirring for 1 minute. Add the shallots and cook for 3 minutes. Add the garlic, sweet potatoes, and water and bring to a boil. Cover and cook for 15 minutes or until the potatoes are tender. In a medium bowl, whisk together the cream, milk, and flour. Add to the soup and cook until the mixture begins to thicken. Add the crabmeat and the chives. Season with the salt and pepper to taste. This recipe yields 4 entree portions, or 6 to 8 side portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 463 Calories (kcal); 34g Total Fat; (66% calories from fat); 27g Protein; 13g Carbohydrate; 187mg Cholesterol; 416mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Abita Battered Shrimp Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fritters Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Ice cubes 1 cup Club soda 6 ounces Turbo Dog - (dark Abita beer) (or any dark beer) 1 cup Flour -- plus 1/4 cup Flour -- for dredging 1 teaspoon Salt 8 Egg whites -- beaten to soft peaks 3/4 pound Large shrimp -- shelled and deveined Oil -- for deep frying === GARNISH === 1 cup Tartar sauce of your choice Parsley sprigs Lemon wedges Preheat fryer to 350 degrees or place enough oil in a heavy saute pan to come half way up the side of the pan. Heat the oil until a fry thermometer registers 350 degrees. In a large bowl place the ice cubes, club soda, and beer, let it sit for 2 hours. Strain out any remaining ice cubes. Place the flour and salt in a medium bowl. While stirring gently, add enough of the beer mixture to the flour so that a thick batter is made. You want the batter thick enough to stick to the shrimp. Fold in the beaten egg whites. Dredge the shrimp in the 1/4 cup of flour, shaking off excess flour and dip them into the batter. Deep fry the shrimp for 2 to 3 minutes or until crisp and golden, drain on a towel, and serve with the tartar sauce, parsley, and lemon wedges. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 4g Total Fat; (6% calories from fat); 57g Protein; 62g Carbohydrate; 259mg Cholesterol; 1570mg Sodium Food Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Acorn Squash Risotto With Duck And Sage Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Rice Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Acorn squash - { abt 1 lb} 2 tablespoons Olive oil 2 tablespoons Chopped shallots 2 cups Arborio rice 3 cups Duck stock (or you can substitute chicken stock) 1 cup Cooked duck meat -- cut 1" pieces 1 tablespoon Chopped fresh sage 1 tablespoon Butter 2 tablespoons Heavy cream 1/4 cup Grated fresh Parmesan cheese Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1-inch cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 to 3 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 14g Total Fat; (27% calories from fat); 9g Protein; 75g Carbohydrate; 22mg Cholesterol; 142mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Aioli Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Garlic cloves 2 Egg yolks 1 pinch Salt 1 cup Good-quality olive oil -- plus 2 tablespoons Good-quality olive oil Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise. This recipe yields about 1 cup aioli. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 10g Total Fat; (68% calories from fat); 6g Protein; 5g Carbohydrate; 425mg Cholesterol; 150mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ajiaco Emerilized Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Tasajo (salt-dried beef) 1 pound Baby back ribs Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Flank steak 1 pound Pork loin 1 cup Olive oil 2 cups Chopped onions 1/4 cup Chopped garlic 1 Green bell pepper -- seeded, chopped 1 Red bell pepper -- seeded, chopped 1 cup Peeled, seeded, chopped tomatoes 1 tablespoon Cumin 1 tablespoon Spanish paprika 1 tablespoon Freshly-ground black pepper 1 pound Yuca -- peeled, and cut into 2" pieces 1 pound Name (white yam) -- peeled, and cut into 2" pieces 1 pound Yellow malange -- peeled, and cut into 2" pieces 2 ears Corn - kernels scraped from the cob 4 quarts Chicken stock 1 pound Boniato -- cut 2" pieces 2 Green plantains -- cut 2" pieces Juice of three limes 1 pound Calabaza -- peeled, and cut into 2" pieces 2 Ripe plantains -- cut 2" pieces Crusty bread -- for serving Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces. Cut the ribs into individual ribs. Cut the flank steak into 1-inch strips. Cut the pork into 1-inch pieces. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain. In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 520 Calories (kcal); 36g Total Fat; (64% calories from fat); 22g Protein; 24g Carbohydrate; 47mg Cholesterol; 4354mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Al Forno And Johanne Killeen's Grilled Pizza Recipe By :Al Forno And Johanne Killeen Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE DOUGH === 1 envelope Active dry yeast - (2 1/2 tspns) 1 cup Warm water 1 pinch Sugar 2 1/4 teaspoons Kosher salt 1/4 cup Johnnycake meal or fine-ground white cornmeal 3 tablespoons Whole-wheat flour 1 tablespoon Virgin olive oil 2 1/2 cups Unbleached white flour - (to 3 1/2 cups) === FOR THE TOPPING === Extra-virgin olive oil 3 cups Freshly-grated Parmigiano-Reggiano cheese 1 1/2 cups Freshly-grated Pecorino Romano cheese 3 cups Shredded Fontina cheese 4 1/2 cups Chopped canned tomatoes in heavy puree 3/4 cup Chopped Italian flat-leafed parsley Chiffonade of basil -- for garnish Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed. Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes. While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients. Place dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra-virgin olive oil. Turn the dough over to coat it with oil. With your hands, spread and flatten the pizza dough into a 10- to 12-inch free-form circle, 1/8-inch thick. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather then try to repair them, avoid them when adding toppings and drizzling with olive oil. When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over the entire surface of the pizza. Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire pizza with virgin olive oil. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning. The pizza is done when the top is bubbling and the cheese has melted. Garnish with basil and serve immediately. Continue stretching the dough balls and grilling pizzas using the above topping ingredients. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from a recipe from CUCINA SIMPATICA by Johanne Killeen & George Germon - published by Harper Collins (c) 1991 From the TV FOOD NETWORK - (Show # EM-1B19 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (61% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 353mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alain’s Cured Foie Gras Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lobe Grade A foie gras -- veins and impurities removed 4 cups Kosher salt 1 cup sugar 1 tablespoon ground nutmeg 1 tablespoon allspice 2 tablespoons cinnamon 1 1/2 teaspoons ground ginger 1 teaspoon ground cloves Crisped toast points -- for serving Onion marmalade or berry compote -- for garnish = (or peach, apricot preserves etc.) Allow the foie gras to sit at room temperature for 30 minutes. Combine the spices in a mixing bowl and set aside. Place a piece of cheesecloth on a flat work surface, and place the foie gras in the center. Gently roll the foie gras in 1 direction (as though using a rolling pin) so that it forms a tight cylinder or log. Continue rolling the foie gras in the cheesecloth until it is as tightly furled as possible, about 1 1/2 to 2-inches in diameter, then twist and tie the ends with twine. Pour a third of the spice mixture into a loaf pan or small casserole dish at least 3 inches in height. Place the rolled foie gras in the spice bed and cover completely with the remaining spice cure. Cover the foie gras tightly with plastic wrap and refrigerate for 3 days. Remove the foie gras from the refrigerator, unwrap and thinly slice. Serve the sliced foie gras atop toasted thinly sliced bread, with a dollop of something fruity on top. This recipe yields 10 to 12 appetizer servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A28) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-08-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 36098mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Gazpacho Grilling Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === GAZPACHO BASE === 4 cups Peeled, seeded, chopped tomatoes -- juice reserved 1/2 cup White wine 1 teaspoon Garlic 3/4 cup Mild olive oil Salt -- to taste Freshly ground black pepper -- to taste === GRILLED VEGETABLE SOUP === 1/4 pound Zucchini -- cut 1/2" lengthwise 1/4 pound Yellow squash -- cut 1/2" lengthwise 1 small Red onion -- cut 1/2" slices 1/4 pound Shiitake mushrooms -- stems removed 1/4 pound Red peppers -- quartered and seeded 1/4 cup Olive oil Salt -- to taste Freshly ground black pepper -- to taste === BLACK BEAN RELISH === 1 cup Cooked black beans -- rinsed under cold -- water for 3 minutes 1 cup Cooked crawfish tails - (8 to 10 ozs) 2 tablespoons Small-diced red pepper 1 tablespoon Chopped green onion 1 teaspoon Lemon juice 1 tablespoon Olive oil Salt -- to taste Freshly ground black pepper -- to taste Gazpacho Base: Cook the tomatoes, wine and garlic on medium for 15 minutes, allow to cool for 5 minutes and place in the work bowl of your food processor. Puree until very smooth and as the machine is running, slowly pour the olive oil into the running machine. Strain through a large holed sieve into a glass bowl and chill for 4 hours. Grilled Vegetable Soup: Preheat the grill. Toss all the vegetables in the olive oil and season. Carefully grill all the vegetables making sure to get grill marks (that's where the flavor is). Set aside to cool. When cool enough, cut all into uniform small dice. Add to the soup base and adjust the seasonings. Black Bean Relish: Combine all of the ingredients and chill until ready to serve. Ladle the soup into 8 bowls and serve with the black bean relish. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2178 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 9g Total Fat; (45% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alligator Sauce Piquante Over Creamy Stone Ground Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole milk 4 tablespoons butter Salt -- to taste 1 cup stone-ground white grits 3 tablespoons olive oil 1 pound alligator meat -- cut 2" strips Creole seasoning -- see * Note 1 cup flour 1/4 cup chopped onions 1/4 cup chopped green onions 1/4 cup chopped celery 1/4 cup chopped green bell peppers 2 tablespoons minced seeded jalapeño peppers 1 tablespoon minced garlic 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano 2 bay leaves 2 1/2 cups chopped peeled, seeded tomatoes 3 cups chicken stock Cayenne -- to taste 1/2 cup heavy cream Freshly-ground white pepper -- to taste 2 tablespoons chopped green onions, green part only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a saucepan, over high heat, bring the milk and 2 tablespoons of the butter to a boil. Season with salt. Stir in the grits, reduce the heat to medium-low. Cook, stirring occasionally until the grits are tender, about 1 1/2 hours. In a saucepan, heat the olive oil. Season the alligator meat and flour with Creole seasoning. Toss the meat in the seasoned flour, coating completely. When the oil is hot, brown the alligator meat on all sides. Remove and set aside. Add the onions, green onions, celery, bell peppers, jalapeños, and garlic. Sauté for 2 minutes. Add the herbs and bay leaves and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Add the alligator. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the remaining 2 tablespoons of butter. Stir the heavy cream into the grits. Season with salt and white pepper. To serve, spoon the grits in the center of each serving bowl. Spoon the alligator mixture over the grits. Garnish with green onions. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D34) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 588 Calories (kcal); 41g Total Fat; (63% calories from fat); 13g Protein; 40g Carbohydrate; 105mg Cholesterol; 1867mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alligator Stewed In Sauce Piquant Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Alligator Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Alligator meat -- cut in 2" strips Emeril's Essence -- see * Note 1/4 cup Chopped onions 1/4 cup Chopped green onions 1/4 cup Chopped celery 1/4 cup Chopped green bell peppers 2 tablespoons Minced seeded jalapeno peppers 1 1/2 tablespoons Minced garlic 2 tablespoons Chopped fresh basil 2 teaspoons Chopped fresh thyme 2 teaspoons Chopped fresh oregano 2 Bay leaves 2 1/2 cups Peeled, seeded and chopped tomatoes 3 cups Chicken stock 1 pinch Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Unsalted butter 2 cups cooked White rice 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saucepan, heat the olive oil. Season the alligator meat with Emeril's Essence. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter. Remove remove 2 cups of the sauce and puree until smooth and set aside. This is a sauce for the "Whole Roasted Chicken Stuffed With Dirty Rice" (the recipe for which is also included in this collection). Spoon the remaining alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions and Emeril's Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 13g Total Fat; (83% calories from fat); 1g Protein; 4g Carbohydrate; 16mg Cholesterol; 1620mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Allioli Amb Ous (With Eggs) Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 garlic cloves -- minced 2 egg yolks 1 cup extra-virgin olive oil Salt -- to taste In a blender, add the garlic and egg yolks. Blend until smooth. With the blender running, slowly drizzle in the enough oil until the mixture is thick and emulsified. Season with salt. This recipe yields about 1 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2064 Calories (kcal); 226g Total Fat; (97% calories from fat); 7g Protein; 9g Carbohydrate; 425mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Almond And Sugar Powder Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces blanched or raw almonds 6 ounces confectioners’ sugar Grind the almonds with half of the confectioners’ sugar in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a medium sieve. Grind the almonds that don’t pass through the sieve with the remaining confectioners’ sugar until reduced to a fine powder. Transfer all of the almond and sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly. This recipe yields 12 ounces, or 2 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "The French Cookie Book", by Bruce Healy with Paul Bugat Nutr. Assoc. : 0 0 * Exported from MasterCook * Almond Butter Cookies Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound unsalted butter - (3 sticks) -- at room temperature 1 cup granulated sugar -- plus 2 tablespoons granulated sugar 6 large egg yolks 1 teaspoon pure vanilla extract 3 cups bleached all-purpose flour -- plus 2 tablespoons bleached all-purpose flour 3/4 teaspoon salt 1/2 pound almond slices Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed. Scrape down the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Add the flour and salt to the butter mixture and beat on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them 2 inches apart on a baking sheet. Generously sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes. Remove from the oven and let cool completely in the pan. This recipe yields 2 1/2 dozen cookies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1227 Calories (kcal); 31g Total Fat; (22% calories from fat); 17g Protein; 227g Carbohydrate; 1276mg Cholesterol; 1644mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 15 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Pastry Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon almond paste 1 1/4 cups half-and-half 1/2 cup sugar 1 pinch salt 2 egg yolks 2 tablespoons cornstarch 1 tablespoon butter In a nonreactive saucepan, combine the almond paste, 1 cup half-and-half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer. In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup half-and-half. Whisk well. Remove the milk from the heat and add some of the hot liquid to the egg mixture and mix well. Add the egg mixture back to the simmering milk and place over the heat. Bring to a boil, and cook for 2 to 3 minutes, whisking constantly. Remove from the heat and stir in the butter. Pour into a bowl and place a piece of plastic wrap directly on top of the pastry cream. Cool completely. Can be used either at room temperature or chilled. This recipe yields about 1 cup. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 733 Calories (kcal); 26g Total Fat; (30% calories from fat); 7g Protein; 122g Carbohydrate; 456mg Cholesterol; 268mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Anadama Flatbread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups All-purpose flour -- to 3 cups 1 teaspoon Salt 1/2 cup Cornmeal 1/4 ounce Dry yeast - (1 pkg) 2 tablespoons Butter -- softened 2 1/2 tablespoons Molasses 1 cup Lukewarm water -- (110 degrees) Preheat griddle to low. Combine half of the flour, the salt, cornmeal, and yeast in a bowl with the butter. Stir the molasses and warm water together and beat into the flour mixture gradually. Add enough of the remaining flour, about 1/4 cup, to make a stiff dough and beat well. Stir in the remaining flour until the dough is no longer sticky. Turn out onto a floured board and knead until smooth, about 8 minutes. Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until it doubles in size. Punch down to form an oblong ball. Roll out on a floured surface to form a rectangle, about 1/2-inch thick. Brush griddle with olive oil. Place dough on griddle and cook on each side 4 to 5 minutes. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1730 Calories (kcal); 27g Total Fat; (14% calories from fat); 38g Protein; 327g Carbohydrate; 62mg Cholesterol; 2393mg Sodium Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille And Chicken Jambalaya Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Chicken Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 3 cups Chopped onions 1 cup Chopped bell peppers 3 teaspoons Salt 1 1/4 teaspoons Cayenne pepper 1 pound Andouille sausage -- cut 1/4" slices (or other smoked sausage such as chorizo) 1 1/2 pounds Boneless white and dark chicken meat -- cut 1” cubes 3 Bay leaves 3 cups Medium-grain white rice 6 cups Water 1 cup Chopped green onions Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve. This recipe yields 10 to 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 11g Total Fat; (31% calories from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 647mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille And Chicken Kabobs With Creole Mustard Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Grilling Kabobs Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cherry tomatoes 1 Green pepper -- cut into 8 pieces 1 small Red onion -- cut into 8 pieces 3/4 pound Boneless skinless chicken breast -- cut into 12 pieces 1 pound Andouille sausage link -- cut 12 thick slices Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- to taste, see * Note 1/4 cup Olive oil === CREOLE MUSTARD SAUCE === 3 tablespoons Creole mustard 1 1/2 cups Chicken stock 1/2 cup Heavy cream 2 tablespoons Butter * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill to medium-high or preheat broiler. Brush oil and season all the ingredients. Now skewer them up on 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces of pepper, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Now start the sauce. In a saucepan place stock and mustard. Bring to a boil, reduce heat for 2 minutes or until reduced to 1/2 cup. While that is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then flip over and cook for about another 5 minutes or until chicken is no longer pink inside. When the sauce is reduced to 1/2 cup, add the cream. Bring to a boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat. Place kabobs on a serving platter and drizzle sauce on top. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 32g Total Fat; (70% calories from fat); 22g Protein; 8g Carbohydrate; 106mg Cholesterol; 935mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille And Corn Pudding Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Puddings Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 pound Andouille Sausage -- see * Note -- coarsely chopped 1 cup Chopped onions 1/2 cup Chopped celery 2 tablespoons Minced garlic 1 cup Fresh sweet corn - (abt 2 ears) 5 Eggs -- beaten 1 cup Heavy cream 3 cups Milk Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 8 cups White bread in 1" cubes 8 ounces Grated white cheddar - (abt 2 cups) 1/2 Chicken, (breast, thigh, leg attached) -- grilled 2 Chicken wings -- marinated in Crystal hot sauce Flour -- for dredging wings Emeril's Essence -- see * Note 1 cup Dark chicken reduction -- warm 1/4 cup Grated white cheddar cheese 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers * Note: See the "Andouille Sausage" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the oven to 375 degrees. Preheat the grill. Preheat the fryer. Grease a 3-quart baking dish. In a saute pan, heat the olive oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Add the onions and celery and continue to saute for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic and corn and cook for 1 minute. Season the mixture with salt and pepper. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, cream, and milk together. Season the mixture with salt, cayenne and black pepper. Fold the Andouille mixture, bread cubes and half of the cheese into the cream mixture, mix thoroughly. Cover the pudding and refrigerate for 30 minutes. Pour the mixture into the prepared pan. Sprinkle the pudding with the remaining cheese. Bake for 45 minutes or until the pudding is set and golden brown. Remove from the oven and let stand for 5 minutes. Dredge the marinated chicken wings in flour. Fry the chicken wings for about 3 minutes or until they float. Remove from the fryer and drain. Season the wings with Emeril's Essence. Mound the pudding in the center of the plate. Lay the grilled chicken aside the pudding. Spoon the sauce over the top. Garnish with the chicken wings, grated cheese, chives, and peppers. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 21g Total Fat; (72% calories from fat); 10g Protein; 8g Carbohydrate; 180mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille And Potato Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 cups Chopped onions 1 pound Andouille sausage -- cut 1" pieces 2 tablespoons Chopped garlic 2 sprigs Fresh thyme 2 Bay leaves 2 pounds White potatoes -- peeled, diced 1 gallon Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped parsley In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 5736mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille And White Cheddar Over-Stuffed Baked Potatoes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large baking potatoes Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons olive oil 2 cups thinly-sliced onions 1/2 pound andouille sausage -- ground 8 tablespoons butter 1 cup cream frâiche - (to 1 1/2 cups) 1/2 pound white Cheddar cheese -- grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a sauté pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a sauté pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream frâiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, sausage, chives and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. This recipe yields 8 stuffed potatoes. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 17g Total Fat; (50% calories from fat); 4g Protein; 33g Carbohydrate; 31mg Cholesterol; 129mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Cheese Bread Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Dry yeast - (1/4 oz) 2 tablespoons Sugar 2 tablespoons Vegetable oil -- plus 1 teaspoon Vegetable oil 2 cups Warm water -- (110 degrees) 6 cups Bleached all-purpose flour 3/4 cup Yellow cornmeal 2 teaspoons Salt 1/2 pound Ground andouille, kielbasa, or Italian sausage 1/2 pound White cheddar cheese -- grated Vegetable oil -- for frying Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, and the salt. Add this to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, brown the sausage in a skillet over medium heat. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces, (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1 inch apart on the paper. Using a pointed knife, make a slit in the top of each roll. With your thumb and forefinger, spread the dough open to make a small cavity about 1 inch deep and 2 inches wide. Spoon 1 tablespoon of the cheese into each cavity, then top with 1 tablespoon of the sausage, pressing the mixture gently into the cavity. Pinch the dough together to close the cavity. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Deep-fry the stuffed breads, a couple at a time, in the hot oil for about 3 minutes, turning them with a metal spoon to brown them evenly. Remove from the oil and drain on a paper-lined plate. Season the stuffed bread with Emeril's Essence. Serve warm. This recipe yields 18 rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B15 broadcast 04-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 2g Total Fat; (39% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 238mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Cheese Grits Smothered With Creamy Crawfish Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Brunch Crayfish Sausage Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Andouille sausage -- chopped 4 1/2 cups Whole milk 1 1/2 teaspoons Salt 1/4 teaspoon Cayenne pepper 1 tablespoon Butter 2 cups Quick white grits 1 cup Grated white cheddar cheese 1 cup Flour 1 cup Bread crumbs Emeril's Essence -- see * Note 2 Eggs -- beaten with 1 tablespoon Milk 1/4 cup Olive oil -- plus 1 tablespoon Olive oil 1/2 cup Minced yellow onions 1 tablespoon Chopped garlic 1 pound Louisiana crawfish tails (NOT CHINESE CRAWFISH) 1 cup Heavy cream 1 dash Crystal hot sauce 1 dash Worcestershire sauce 1/4 cup Chopped green onions, green part only 2 ounces Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Render the sausage in a saucepan, over medium-high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Pour the grits into a greased square glass pan. Refrigerate the grits until firm. Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and bread crumbs with Emeril's Essence. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Heat 1/4 cup of the olive oil in a large skillet. When the oil is hot, pan-fry the cakes for 3 minutes on each side. In a saute pan, heat the remaining olive oil. When the oil is hot, add the onions. Season the onions with Essence. Saute for 1 minute. Add the garlic and crawfish tails. Season with Essence. Saute for 1 minute. Add the cream and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes, or until the cream has thickened. Season the sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese. To serve, spoon the Crawfish Sauce over the Andouille Grit Cakes. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 538 Calories (kcal); 37g Total Fat; (61% calories from fat); 13g Protein; 39g Carbohydrate; 147mg Cholesterol; 834mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Cornbread Stuffing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Chopped yellow onions 1/2 cup Chopped andouille sausage - (abt 2 oz) 1/4 cup Chopped green onions 2 tablespoons Chopped celery 2 tablespoons Chopped green bell peppers 1 tablespoon Finely-chopped fresh garlic 1 cup Coarsely-crumbled corn muffins -- homemade, or purchased 1/2 cup Chicken stock 1 teaspoon Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork. This recipe yields 1 1/2 cups of dressing. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 14g Total Fat; (77% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 1092mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Crusted Oysters With Mixed Baby Greens Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Andouille sausage -- crumbled 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1 cup Bread crumbs 1 tablespoon Emeril’s Essence -- see * Note 24 large Shucked oysters 1 cup Flour 2 Eggs -- slightly beaten === HERBSAINT DRESSING === 1 cup Prepared or homemade mayonnaise 1/4 cup Buttermilk 1/4 cup Herbsaint 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa) 8 Bread sticks - (12” long) 4 ounces Parmigiano-Reggiano cheese block -- shaved * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the fryer. For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. Add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Emeril’s Essence, blend until fully incorporated. Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden-brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence. For the dressing: In a mixing bowl, combine all the ingredients together and mix until smooth. Season with salt and pepper. In a mixing bowl, toss the greens with the dressing. Reseason if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks and black pepper. This recipe yields 4 servings. Comments: The original recipe title as listed is “Andouille Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 4g Total Fat; (14% calories from fat); 10g Protein; 46g Carbohydrate; 94mg Cholesterol; 278mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Crusted Redfish With Shoestring Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Olive oil -- divided 2 (1-inch) Zucchini slices -- sliced lengthwise 2 (1-inch) Yellow squash slices -- sliced lengthwise 2 (1-inch) Eggplant slices -- sliced lengthwise 1 cup Roasted pecans pieces 2 teaspoons Chopped garlic 1/4 cup Chopped green onions 3/4 cup Worcestershire sauce 2 whole Lemons -- skin, pith removed 2 Bay leaves 3/4 pound Cold butter -- cubed 3 ounces Andouille sausage -- finely diced 1 cup Bread crumbs 1 tablespoon Bayou Blast -- see * Note 4 Redfish fillets - (6 to 8 oz ea) 2 cups Shoestring potatoes -- fried, seasoned with Salt and pepper 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers 1 tablespoon Chopped chives 1/4 cup Grated Parmesan cheese Salt -- to taste Freshly-ground white pepper -- to taste * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat the oven to 450 degrees. Season the vegetables with 2 tablespoons of olive oil. Season with salt and pepper. Place the vegetables in a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool. Dice the vegetables and set aside. In a large saute pan, heat 1 tablespoon of the olive oil. Saute the roasted vegetables, pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm. In a saucepan, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Keep the sauce warm. In a hot saute pan, render the andouille sausage for 2 minutes. Remove from the heat and cool the sausage completely. Turn the cooled sausage into a mixing bowl. Stir in the bread crumbs. Season the fillets with the Bayou Blast. In a large, oven- proof saute pan, heat the remaining olive oil. When the oil is hot, add the redfish, presentation side down first. Saute the redfish for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the andouille crust. Place the saute pan in the oven and cook for 5 minutes. To assemble, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place three piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish the plates with red and yellow peppers, chives and cheese. This recipe yields 4 servings. Comments: The original recipe title as listed is “Andouille Crusted Redfish With A Roasted Pecan Vegetable Relish, Meuniere Sauce And A Pile Of Shoestring Potatoes”. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 965 Calories (kcal); 92g Total Fat; (83% calories from fat); 8g Protein; 32g Carbohydrate; 190mg Cholesterol; 1472mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Potato Cakes With Fresh Corn And Tomato Salsa Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SALSA === 1/2 cup blanched corn 4 ripe Italian plum tomatoes -- peeled, seeded, and diced 1/2 cup minced onions 1 teaspoon minced jalapeño peppers 2 tablespoons chopped fresh cilantro 1 tablespoon freshly-squeezed lime juice 1 teaspoon freshly-squeezed lemon juice Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE ANDOUILLE POTATO CAKES === 1/2 cup chopped onions 1/4 cup chopped celery 2 1/2 pounds white potatoes -- peeled and diced 1 tablespoon chopped garlic -- plus 2 teaspoons chopped garlic 3 cups water Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Andouille sausage 1 tablespoon finely-chopped parsley 1/2 cup heavy cream 1 cup all-purpose flour Creole Seasoning -- to taste 3 eggs 2 cups fine dried bread crumbs For the salsa: Combine the corn, tomatoes, onions, jalapeños, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. For the Andouille Potato Cakes: Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes. In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and cream. Using a hand held masher, mash mixture until thoroughly blended. Season with salt and pepper. Cool the mixture completely. Form the mixture into a log, 1-inch thick. Cut the log into 2-inch pieces. In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning. Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes in the center of each plate and spoon some salsa over the cakes. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 10g Total Fat; (29% calories from fat); 9g Protein; 45g Carbohydrate; 121mg Cholesterol; 53mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Sausage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Boneless pork butt - (abt 5 lbs) -- cut into 1" pieces 1/2 cup Rustic Rub -- see * Note 1 1/2 teaspoons Chili powder 1/4 cup Paprika 1 1/2 teaspoons File powder 3 teaspoons Freshly-ground black pepper 1 teaspoon Cumin 1 1/2 teaspoons Crushed red pepper 2 teaspoons Garlic powder 2 teaspoons Salt 1/4 cup Chopped garlic * Note: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order. In a mixing bowl, toss the pork and the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links. Form the remaining sausage mixture into 4-ounce patties. This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 5g Total Fat; (20% calories from fat); 8g Protein; 34g Carbohydrate; 0mg Cholesterol; 4321mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Smothered Beans Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Dried Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1/2 pound Andouille sausage -- finely chopped 2 cups Julienned onions 1/2 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 2 tablespoons Chopped garlic 1 pound Navy beans -- rinsed, soaked -- overnight, drained 2 Bay leaves 8 cups Water -- to 10 cups 1/4 cup Chopped green onions In a small stock pot, heat the vegetable oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Stir in the onions and celery. Cook the vegetables for 2 to 3 minutes, or until the vegetables start to wilt. Season the vegetables with salt and cayenne. Stir in the garlic, beans, and bay leaves. Add the water and bring the liquid up to a boil. Reduce to a simmer and cook for 3 hours, uncovered, or until the beans are soft and creamy. Stir the mixture occasionally and check the seasonings for salt and cayenne. Stir in the green onions. Serve the beans with the Pan-Fried Catfish (the recipe for which is included in this collection). This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 4g Total Fat; (16% calories from fat); 13g Protein; 36g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Spoonbread Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Sausage Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Andouille sausage -- finely chopped 1 cup Finely-chopped onions 1 tablespoon Minced garlic 2 cups Heavy cream 5 Eggs 1/2 cup Milk 2 tablespoons Crystal hot sauce Worcestershire sauce 1 cup Cornmeal 1 teaspoon Baking powder Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 2 tablespoons Chopped green onions 1/4 cup Grated Parmigiano-Reggiano cheese Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular baking dish. In a saute pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic. Saute for 2 minutes, or until the onions wilt. Remove from the heat. In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper. Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 34g Total Fat; (71% calories from fat); 9g Protein; 22g Carbohydrate; 267mg Cholesterol; 169mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Spoonbread I Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1 pound Ground andouille or other pork sausage 1 cup Finely-chopped onions 1/2 cup Finely-chopped celery 1/2 cup Seeded, finely-chopped green bell peppers 2 teaspoons Salt 1/4 teaspoon Cayenne 1 tablespoon Chopped garlic 2 tablespoons Finely-chopped fresh parsley leaves -- plus 2 teaspoons Finely-chopped fresh parsley leaves 1/4 cup Chopped green onions, green parts only 1 teaspoon Butter 4 large Eggs -- separated 3 cups Heavy cream 1 1/2 cups Yellow cornmeal 1/2 cup Freshly-grated Parmigiano-Reggiano cheese Preheat the oven to 350 degrees. Heat the oil in a medium-size saute pan over medium-high heat. Add the sausage and cook for 3 minutes, stirring occasionally. Add the onions, celery, bell peppers, salt and cayenne and cook, stirring, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat and stir in 2 tablespoons of the parsley and green onions. Cool the mixture for 10 minutes. Add the butter to a large cast-iron skillet. Place in the oven and melt the butter. Whisk the egg yolks and cream together in a large mixing bowl. Add the cornmeal and whisk until the batter is smooth. Fold the sausage mixture into the batter. In another mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the sausage batter. Pour the batter into the skillet and sprinkle the top with 1/4 cup of the cheese. Bake until is sets, about 45 minutes. Remove from the oven and let stand for 5 minutes. Spoon onto a serving plate and serve. Garnish with remaining cheese and parsley. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C02) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g Protein; 19g Carbohydrate; 174mg Cholesterol; 480mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Stuffed Double Cut Pork Chops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Vegetable oil 1/2 pound Andouille sausage -- finely chopped 1/2 cup Chopped onions 1/4 cup Chopped bell peppers 1/4 cup Chopped celery 2 tablespoons Chopped garlic 4 cups Crumbled cornbread 2 cups Chicken stock Salt -- to taste Cayenne pepper -- to taste 4 Double-cut loin pork chops, bone in - (abt 14 oz ea) 16 slices Raw bacon 2 cups Veal stock Southern Cooked Greens -- see * Note * Note: See the "Southern Cooked Greens" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the andouille sausage and render for about 3 minutes. Add the onions, bell peppers, and celery. Saute for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread and stock and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the parsley. Cool the dressing. Make a 1- to 2-inch slit on the side of the pork chops. Season the entire chop with salt and cayenne. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other. In a large saute pan, heat the remaining oil. When the oil is hot, carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. Remove the chops from pan and allow to rest for a couple of minutes before serving. Deglaze the pan with the veal stock, reduce and reseason with salt and pepper. Serve the pork chops with Southern Cooked Greens. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A55 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 14g Total Fat; (84% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1661mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille Stuffed Jalapenos Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Peppers Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Olive oil 2 ounces Bulk andouille -- finely chopped 2 tablespoons Finely-chopped onions 1 teaspoon Minced garlic 1 tablespoon Chopped parsley 1/2 cup Cream cheese Salt -- to taste Freshly-ground black pepper -- to taste 16 large Fresh jalapenos Emeril's Essence -- see * Note 3 cups Flour 2 Egg yolks 3/4 cup Beer - (to 1 cup) 1 pinch Baking powder Oil -- for frying * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Emeril's Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden-brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence. This recipe yields 16 stuffed peppers. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A72 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 4g Total Fat; (27% calories from fat); 3g Protein; 18g Carbohydrate; 35mg Cholesterol; 25mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille-Cheese Grit Cakes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Pancakes Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Quick-cooking grits 1 tablespoon Butter Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Cooked, crumbled Andouille sausage (about 6 ounces uncooked) 1/2 cup Grated Parmesan cheese 1/4 cup Flour -- seasoned with 1 teaspoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 3 Eggs -- lightly beaten 1/2 cup Bread crumbs -- seasoned with 1 teaspoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Oil * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a saucepan bring 1 cup of water to a boil, whisk in grits and butter; season with salt and pepper. Cook, stirring, just until thickened, about 3 minutes. Stir in sausage and cheese and cook 3 minutes more. Pour grits out into a buttered pie pan. Set aside to cool and firm up. Using a 2-inch biscuit cutter cut out 4 cakes. Dredge cakes in seasoned flour, dip in egg wash, then dredge in bread crumbs, patting to make crumbs adhere. Heat oil in a skillet, add grit cakes and pan fry, turning once, until browned on both sides. This recipe yields two 2-cake servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 27g Total Fat; (45% calories from fat); 23g Protein; 49g Carbohydrate; 312mg Cholesterol; 747mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille-Crusted Scallops With Creole Mustard sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Rendered, chopped andouille sausage 1/2 cup Bread crumbs 1 tablespoon Olive oil 2 teaspoons Bayou Blast -- see * Note 10 large Scallops 1/4 cup Creole mustard 1 cup Heavy cream 1/4 teaspoon Freshly-ground black pepper 1 tablespoon Chopped parsley * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a skillet, cook sausage over medium-high heat until lightly browned and fat has rendered. Let cool. In a small bowl combine sausage with breadcrumbs, olive oil, and 1 teaspoon of Bayou Blast and mix well. Preheat oven to 400 degrees. Butter an ovenproof baking dish just largeenough to hold scallops. Sprinkle both sides of scallops with remaining Creole seasoning, and transfer scallops to baking dish. Top scallops with sausage mixture. Bake 10 to 15 minutes, until topping is crusty and scallops are just cooked through. Meanwhile, make mustard sauce: In a small saucepan heat cream with mustard, whisking frequently; do not let mixture boil. Season with pepper and stir in half of chopped parsley. To serve, divide scallops between 2 plates and spoon mustard sauce over. Sprinkle with remaining parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 621 Calories (kcal); 53g Total Fat; (75% calories from fat); 14g Protein; 24g Carbohydrate; 180mg Cholesterol; 359mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Angel Food Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large egg whites -- at room temperature 1 cup sugar 1 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 cup all-purpose flour -- sifted Preheat the oven to 375 degrees. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touched, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely. This recipe yields 1 cake to serve 12. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D33) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Angel Food Cake With A Fresh Lemon Curd Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large egg whites -- at room temperature 1 cup sugar 1 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 cup all-purpose flour -- sifted === FRESH LEMON CURD === 4 medium fresh lemons - (to 6) 6 large egg yolks 1 1/4 cups sugar 6 tablespoons butter -- cold === BOILED ICING === 2 cups sugar 1 cup water 3 egg whites -- at room temperature 1 pinch salt 1/8 teaspoon cream of tartar 1 teaspoon pure vanilla extract === MARINATED BERRIES === 2 pints assorted berries -- rinsed and hulled (such as strawberries, raspberries, blueberries and blackberries) 1/2 cup sugar 1/4 cup chiffonade of fresh mint Preheat the oven to 375 degrees. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touched, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely. Remove the cake from the pan and slice horizontally into three layers. Place the bottom layer on a serving plate. Spoon half of the curd over the cake. Lay the middle layer on top of the curd. Repeat with the remaining curd and top with the last layer of cake. Set aside. Ice the entire cake with the Boiled Icing. At this point you can eat as is, or lightly brown the boiled icing, carefully with a crème brulee torch. Slice the cake into individual slices and place on serving plates. Spoon some of the berries over the cake. For the Lemon Curd: Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 cups of juice. In a small mixing bowl, whisk the eggs and yolks until smooth. Stir in the lemon juice. Pour the mixture into a nonreactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one tablespoon at a time. Cool to room temperature. (Yields about 2 1/2 cups) For the Boiled Icing: In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook for 3 minutes. Bring the sugar to 240 degrees. If crystals appear on the side of a the pan, take a damp pastry brush and brush the sides down. Meanwhile, combine the whites, salt and tartar in the bowl of an electric mixer, fitted with wire whip. Beat on low speed until soft peaks form. Increase the speed to medium-high and beat until stiff peaks form. In a steady stream, add the sugar syrup to the whites and continue whipping until the icing is spreadable. Whip in the vanilla. (Yields about 2 1/2 cups) For the Marinated Berries: Combine the ingredients in a mixing bowl and mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the mint. (Yields about 2 cups) This recipe yields 1 cake for 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D19) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 8g Total Fat; (16% calories from fat); 6g Protein; 88g Carbohydrate; 122mg Cholesterol; 179mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 5 1/2 Other Carbohydrates NOTES : Recipe from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Angel Hail Pasta With Smoky Mushrooms And Tasso Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Assorted mushrooms -- sliced (such as Cremini, Chanterelles, Shiitake -- and Button) 4 tablespoons Oil -- divided Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 6 ounces Angel hair pasta 2 ounces Tasso -- diced 2 tablespoons Minced shallots 1 tablespoon Chopped scallions 1/2 tablespoon Minced garlic 3 ounces Heavy cream 1 tablespoon Butter === GARNISH === 2 tablespoons Grated Parmesan cheese Chopped green onion * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill until very hot; toss in a handful of soaked hickory chips. When grill begins to smoke, in a large bowl toss mushrooms with 3 tablespoons oil and 1 tablespoon Bayou Blast or to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate evenly. Pour mushrooms onto a baking sheet to cool. In a large pot of boiling water cook pasta until just tender; drain and keep warm. Meanwhile, heat remaining oil in a saute pan, add Tasso and saute, shaking pan frequently, 2 minutes. Add shallots, green onions and smoked mushrooms, and cook, tossing 2 minutes. Add garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-106 broadcast 11-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 788 Calories (kcal); 52g Total Fat; (58% calories from fat); 14g Protein; 67g Carbohydrate; 78mg Cholesterol; 176mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Angel Hair Pasta With Black Truffles Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts water 3/4 teaspoon salt 3/4 pound angel hair pasta 1/2 cup truffle oil -- plus 2 tablespoons truffle oil 1/4 pound Parmigiano-Reggiano cheese -- grated 1/2 teaspoon freshly-ground black pepper 1/4 cup snipped fresh chives or finely-chopped green onions or scallions (green only) 1 black truffle -- shaved In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain and place in a mixing bowl, add 1/2 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/2 teaspoon salt, the black pepper, and chives and toss to mix. To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons truffle oil, and sprinkle with the remaining cheese. Serve immediately. This recipe yields 12 small servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C73) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anglaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Heavy cream 1/2 cup Sugar 1 Vanilla bean -- split and scraped 5 Egg yolks In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve. This recipe yields 2 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2325 Calories (kcal); 202g Total Fat; (76% calories from fat); 24g Protein; 115g Carbohydrate; 1716mg Cholesterol; 216mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Ann Kerney's Pan Seared Squab With Rice Dressing Recipe By :Ann Kerney Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 3/4 cup Chopped yellow onions -- divided Salt -- to taste Cayenne pepper -- to taste 1 cup Basmati rice 4 cups Chicken stock 2 Bay leaves 4 Squabs -- glove boned, with gizzards, hearts, and livers reserved 3 Garlic cloves -- crushed 3 tablespoons Unsalted butter 1/4 cup Chopped celery 1/2 teaspoon Chopped garlic 1 dash Brandy 1/4 cup Chopped green onions, green part only 1 tablespoon Finely-chopped fresh parsley leaves 20 Baby carrots -- blanched 20 Haricot verte -- blanched 1 cup Port reduction -- hot (port wine reduced by half) Preheat the oven to 400 degrees. In a saute pan, heat 1 tablespoon of the oil. Add 1/2 cup onions. Season with salt and pepper. Saute for 1 minute. Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is just tender, al dente. Remove from the heat and cool. Cut up the gizzards and hearts and place in a sauce pan. Add 1 cup chicken stock, 1 bay leaf and crushed garlic. Bring to a boil and simmer for 20 minutes or until tender and strain. Clean all the livers free of veins and pat dry on paper towels. In a saute pan, heat 1 tablespoon butter until smoking. Season the livers with salt and pepper. Add the livers and quickly sear them on both sides. Remove the livers from the pan and set aside. Add the remaining 1/4 cup onions, celery and garlic to the pan. Season with salt and pepper. Using a wooden spoon, scrape the brown particles from the pan as the vegetables wilt. Remove the pan from the heat and add the brandy. Deglaze the pan and cook until the alcohol burns off. Set aside and cool. In a food processor fitted with a metal blade, combine the cooked gizzards, hearts, livers, and vegetable mixture. Puree until smooth. Season the squabs with salt and pepper. In a oven-proof saute pan, heat the remaining oil. When the oil is smoking, add the squabs, skin side down, and sear for 2 minutes. Flip the squabs over and place in the oven. Roast for about 8 minutes or until golden and internal temperature is medium. In a large saute pan, combine the rice, liver mixture, and remaining stock. Saute until the mixture is heated through. Reseason if necessary. Stir in the green onions and parsley. In another saute pan, melt the remaining butter. Add the carrots and beans. Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat. To serve, mound the rice in the center of each plate. Lay the squabs on top of the rice. Arrange the vegetables around the rice. Spoon the Port reduction sauce over the squab and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B19 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 20g Total Fat; (49% calories from fat); 6g Protein; 41g Carbohydrate; 23mg Cholesterol; 2204mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Annatto Oil Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable or olive oil 1/2 cup annatto seeds In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator. Use as directed in recipes. This recipe yields 1 cup. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Annatto Paste Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup annatto seeds 1 cup vegetable or olive oil 1 lime -- juiced 1 tablespoon dried oregano 3 garlic cloves -- minced 1/2 teaspoon salt 1/2 teaspoon ground cumin In a small medium saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use. This recipe yields 1 cup. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 1071mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Anne's Celery Root Remoulade With Smoked Duck Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Duck Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade thick mayonnaise 1 teaspoon Dijon mustard 1/2 teaspoon Chopped capers 1 Cornichon -- finely chopped Juice of one lemon 1/2 Anchovy -- rinsed and chopped 1 teaspoon Champagne vinegar 1 teaspoon Chopped fresh tarragon 1 teaspoon Chopped fresh parsley 12 ounces Celery root -- peeled and grated Salt -- to taste Freshly-ground white pepper -- to taste 2 Red bliss potatoes -- sliced thin, blanche 1/2 cup Champagne and herb vinaigrette 10 ounces Smoked duck breast -- seared medium-rare 2 tablespoons Finely-chopped parsley In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 cup of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2373 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 4g Carbohydrate; trace Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Annie's Bread And Butter Pickles Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds Cucumbers - (12 med cukes) -- cut in 1/2" slices 1 cup Thinly-sliced onions 1 cup Kosher salt -- for soaking === BRINE === 3 cups White vinegar 1 cup Water 2 cups Sugar 20 Garlic cloves 1 tablespoon Black peppercorns 10 whole Allspice 2 teaspoons Whole mustard seed Slice and soak the cucumbers and onions for 1 hour in 1 cup salt and enough cold water to cover. To make brine, combine vinegar, water, sugar, garlic, peppercorns, allspice and mustard seeds. Bring to a boil and cook for 5 minutes. Drain the cucumbers and onions but don't rinse. Pour the hot brine over the cukes and onions and allow to sit in a nonreactive container until cool, stirring occasionally. Meanwhile, wash and sterilize four 1-quart jars and lids to be used in the canning by placing them briefly in a pot of hot water. When the pickled mixture has cooled, fill the jars to the top with the cucumbers and onions only, not the brine. Once you have filled all the jars, divide the brine between the jars, filling them to the top. With a hot clean towel, wipe the edges of the jars, secure the lids and screw on the rings. You will now need to process them for 8 to 10 minutes in a simmering water bath. It is important for the jars to be on a rack so they do not touch each other or the bottom of the pot. The jars must be completely covered by the water therefore use a huge pot. (Contact your local Ball Jar distributor for information on equipment: racks, tongs, even pots). Allow the water in processing bath to come to a boil, turn it down to a simmer and carefully place the jars on a rack inside of the pot. Simmer for 8 to 10 minutes. Carefully remove from the water, allow to cool, don't let the jars touch. When they are cool, they should have a tight seal, no sound should be heard when you push on the lid. Store for months on your shelf. This recipe yields ?? Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1941 Calories (kcal); 6g Total Fat; (2% calories from fat); 9g Protein; 517g Carbohydrate; 0mg Cholesterol; 90323mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 29 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Annie's Peasant-Style Pompano Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pompano fillets - (6 oz ea) (or other firm, white-fleshed fish such as escolar or skate) 1 tablespoon Bayou Blast - (to 2 tbspns) -- see * Note 1 tablespoon Oil - (to 2 tbspns) 1/4 cup Chopped green olives 1/4 cup Chopped black olives 1/4 cup Chopped tomatoes 1/4 cup Diced grilled eggplant 2 tablespoons Chopped onion 1 tablespoon Mashed roasted garlic cloves 1 1/2 teaspoons Chopped rosemary 1 1/2 teaspoons Chopped thyme 1 cup Veal stock 1/2 stick Butter -- chilled, and cut into small pieces Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season fish fillets with spice. Heat oil in a saute pan, add fillets and sear until golden brown. Turn carefully and sear second side until golden brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly. Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 12g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 31mg Cholesterol; 408mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Annie’s Peasant-Style Pompano Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces Pompano fillets - (four 6-oz fillets) (or other firm, white-fleshed fish such as -- escolar or skate) 2 tablespoons Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Oil -- to 2 tbsps 1/4 cup Chopped green olives 1/4 cup Chopped black olives 1/4 cup Chopped tomatoes 1/4 cup Diced grilled eggplant 2 tablespoons Chopped onion 1 tablespoon Mashed roasted garlic cloves 1 1/2 teaspoons Chopped rosemary 1 1/2 teaspoons Chopped thyme 1 cup Veal stock 1/2 stick Chilled butter -- cut in small pieces Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Season fish fillets with Bayou Blast - {Emeril’s Creole Seasoning}. Heat oil in a saute pan, add fillets and sear until golden-brown. Turn carefully and sear second side until golden-brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly. Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 3g Total Fat; (83% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 291mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anthony's Firecracker Shrimp Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil 1 pound Large shrimp -- shell-on, split down the back, and deveined 1 cup Heavy cream Juice of 2 lemons Tabasco sauce -- to taste 2 tablespoons Butter 2 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Heat oil in a large saute pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle. Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper. Serve it up. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-090 broadcast 01-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1548 Calories (kcal); 123g Total Fat; (71% calories from fat); 97g Protein; 11g Carbohydrate; 1078mg Cholesterol; 1000mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Antipasta Platter Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Japanese eggplant -- sliced thin lengthwise 2 small Carrots -- peeled, and sliced into thin strips with a vegetable peeler 1 medium Roasted red pepper -- peeled, seeded, and cut into thin strips 1 medium Roasted green bell pepper -- peeled, seeded, and cut into thin strips 1 medium Roasted yellow bell pepper -- peeled, seeded, and cut into thin strips Drizzle of olive oil Drizzle of aged balsamic vinegar Salt -- to taste Freshly-ground black pepper -- to taste 2 pieces Beef fillet - (4 oz ea) 1/2 cup Aioli 1 cup Baby arugula 2 Ripe beefsteak tomatoes 1 pound Buffalo Mozzarella cheese 12 Fresh basil leaves 1 pound Prosciutto di Parma ham -- thinly sliced 12 Fresh figs 1/2 pound Parmigiano-Reggiano cheese -- cut into chunks 2 cups Assorted Italian olives Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper. Grill the vegetables in batches for about 1 minute on each side. Remove from the grill. On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar. Place each fillet between two sheets of plastic wrap. Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli. Mound the arugula in the center of carpaccio. Core and slice the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter. Slice the cheese into 1/2-inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter. Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes. Drizzle the entire platter with the olive oil. Arrange the slices of prosciutto over the fourth platter. Using a sharp knife, make a criss-cross cut through the core of each fig. Arrange the figs around the prosciutto. Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Antipasto Platter Of Hard Sausages Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium roasted red bell pepper -- peeled, seeded, and julienned 1 medium roasted yellow bell pepper -- peeled, seeded, and julienned 1 medium roasted green bell pepper -- peeled, seeded, and julienned Drizzle of extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 celery stalks -- thinly sliced, and blanched Drizzle of truffle oil 2 pounds assorted dry and semi-dry sausages -- (to 3 lbs) Balsamic Marinated White Beans -- (see recipe) 1/2 pound Parmigiano-Reggiano cheese wedge 2 dozen toasted crouton rounds In a mixing bowl, combine the peppers. Season with a drizzle of olive oil, salt and pepper. Set aside. In another mixing bowl, combine the sliced celery. Season with a drizzle of truffle oil, salt and pepper. Build your anti-pasta platter, with the sliced sausages, roasted red peppers, Celery Truffle Salad, Marinated Beans, cheese and croutons. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ants Climbing A Tree Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Bean threads (glass noodles) 1/2 cup Tiny fresh carrot cubes 1/2 pound Ground pork butt 2 tablespoons Thin (regular) soy sauce 2 tablespoons Chinese rice wine 1 teaspoon Cornstarch 2 tablespoons Finely-minced fresh ginger 8 tablespoons Thin-cut green and white scallion rings 3 teaspoons Chinese chili sauce - (to 4 tspns) 2/3 cup Chicken stock 1 tablespoon Soy sauce 5 tablespoons Peanut oil 1 dash Chinese sesame oil Remove the outer wrapper from the noodles, but leave the rubber hands or string binding them intact. Soak in warm or hot tap water, until rubber-band fits firmly. Once pliable, cut through the loop ends of the skin with scissors to cut the noodles into manageable lengths, then cut and discard the rubber bands or strings. Do not oversoak the noodles. Drain well. The noodles may be refrigerated covered with cool water or sealed airtight against drying overnight. Blend the soy, wine, and cornstarch until smooth, in the work bowl of a food processor fitted with the steel knife. Distribute the pork around the blade, then process with several on-off turns to blend. Alternatively, stir the marinade ingredients until smooth, then combine with the pork by hand, stirring in one direction until blended. Seal airtight and refrigerate until use, overnight if desired. Bring to room temperature before stir-frying. Put the ginger, scallion, and chili sauce on a plate. Combine the stock and soy, taste and add salt if required. Arrange all the ingredients within easy reach of your stovetop, and put a serving platter of contrasting color in a low oven to warm. Heat a wok or a large, heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add the vegetable oil, and swirl to glaze the pan. When the oil is hot enough to sizzle one bit of ginger, add the scallion, ginger, and chili sauce, and stir until fragrant, about 10 seconds, adjusting the heat so the mixture foams without browning. Add the pork and stir briskly, tossing and chopping the meat to break it into tiny bits. Adjust the heat to maintain a merry sizzle, and dribble in a bit more oil from the side of the pan if the meat is sticking. When the pork is gray, add the stock mixture and bring the liquids to a simmer, stirring. Add the noodles, stir gently to coat, then add the carrots and stir to combine. Adjust the heat to maintain a gentle simmer and cover the pan. Simmer until most of the liquid is evaporated, about 2 to 4 minutes, then remove the cover and turn off the heat. Stir in the contents of the pan once or twice, sprinkle with sesame oil, and stir to combine. Remove the mixture to the heated platter and serve at once, while the noodles are steaming, slippery, and fragrant. This recipe yields 2 to 3 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 34g Total Fat; (95% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Joe's Note: I can't figure Emeril's reasoning for the title of this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apfelstrudel (Classic Apple Strudel) Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE DOUGH === 3 cups bread flour 1 egg 1/4 cup unsalted butter -- softened 1/2 teaspoon salt 1 cup cold water Vegetable oil Bread flour === FOR THE FILLING === 3/4 cups coarse white bread crumbs 1/2 cup melted unsalted butter 24 ounces thinly-sliced peeled cored Granny Smith, Pippin or other cooking apples 1/3 cup granulated sugar 3/4 cup dark raisins 3/4 cup coarsely-crushed nuts 2 teaspoons ground cinnamon 5 ounces firm unsalted butter To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour. For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a sauté pan, over medium heat, sauté the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture. To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam-side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree oven for about 35 minutes. Remove the pan from the oven and cool. Slice the strudel and serve. This recipe yields about 16 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D17) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 23g Carbohydrate; 19mg Cholesterol; 72mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple And Oatmeal Crisp Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 1/2 cups light brown sugar - (packed) 1/2 stick butter -- melted 2 tablespoons flour -- plus 1 1/2 cups flour 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 3/4 teaspoon nutmeg 2 1/2 pounds cooking apples -- cored, and cut into wedges 1 1/2 cups oatmeal 1 stick butter -- cut small pieces , and at room temperature 12 plastic containers (1 cup) with a lids Preheat the oven to 350 degrees. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9- by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1 hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely. Place a spoonful of the crispy into each serving container and cover tightly with a lid. Pack with the lunch. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D56) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 12g Total Fat; (54% calories from fat); 4g Protein; 20g Carbohydrate; 31mg Cholesterol; 208mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple And Pecan Spoonbread Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon butter -- plus 3 tablespoons butter 1 cup finely-chopped onions 1/2 cup chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chopped pecan pieces 2 cups diced peeled cooking apples, such as Granny Smith 4 large eggs -- separated 3 cups heavy cream 1 1/2 cups yellow cornmeal 1/2 cup freshly-grated Parmigiano-Reggiano cheese 1 tablespoon finely-chopped fresh parsley leaves Preheat the oven to 350 degrees. Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter. In a large sauté pan, over medium heat, melt the remaining 3 tablespoons of the butter. Add the onions and celery. Season with salt and pepper. Sauté until the vegetables are softened, about 4 minutes. Add the pecans and continue to sauté for 1 minute. Add the apples. Season with salt and pepper. Continue to sauté for 2 minutes. Remove from the heat and cool completely. In a large mixing bowl, whisk the egg yolks and cream together. Add the cornmeal and whisk until smooth. Stir the apple mixture and cheese into the cornmeal mixture. Mix until incorporated. In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter. Pour the batter into the prepared pan and bake until it sets, about 45 minutes. Remove from the oven and let stand for 5 minutes. Spoon onto serving plates and garnish with parsley. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP12) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 40g Total Fat; (75% calories from fat); 7g Protein; 23g Carbohydrate; 228mg Cholesterol; 115mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Crepes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 1 cup Brown sugar 1/2 teaspoon Cinnamon 1/4 teaspoon Freshly-grated nutmeg 1 cup Walnut pieces 3 Granny Smith apples -- cored, and -- sliced 1/4” thick 1/4 cup Apple Jack Brandy -- to 1/2 cup (or any other apple liquor or brandy) 8 scoops Cinnamon ice cream 8 Crepes 2 ounces Maytag Blue cheese -- crumbled In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match. Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A22 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 23g Total Fat; (51% calories from fat); 1g Protein; 47g Carbohydrate; 62mg Cholesterol; 250mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Custard Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : * Irish Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1 pinch Salt 2 tablespoons Sugar -- plus 1/4 cup Sugar 1/3 cup Lard 2 tablespoons Ice water 2 tablespoons Butter 1 cup Light brown sugar 1/2 teaspoon Ground cinnamon -- plus 1/8 teaspoon Ground cinnamon 2 pounds Granny Smith apples -- peeled, cored, and sliced 1/4" thick 1 cup Heavy cream 1 Egg yolk 1/2 teaspoon Pure vanilla extract 1 cup Sweetened whipped cream Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and until over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe inspired from "Irish Country Cooking" by Darina Allen, published by Viking Penguin, 1996 From the TV FOOD NETWORK - (Show # EM-1C04) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 23g Total Fat; (48% calories from fat); 3g Protein; 52g Carbohydrate; 83mg Cholesterol; 68mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Dumplings Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Granny Smith apples -- peeled, diced, -- and tossed with the Juice of 1/2 lemon 3 tablespoons Unsalted butter -- softened 1/2 cup Sugar 1 tablespoon Cinnamon 1/2 teaspoon Nutmeg === DOUGH === 3 cups Flour 1 1/2 cups Shortening 1 teaspoon Salt 1 Egg -- beaten with 1 tablespoon White vinegar -- and enough water to fill 3/4 cup measurement === GLAZE === 1 tablespoon Flour 1 cup Unsalted butter 1 teaspoon Lemon 1 cup Hot water Powdered sugar -- in a shaker Preheat oven to 350 degrees. Butter the bottom of a 9-inch by 11-inch cake pan. Make pie crust: Combine flour and salt. Using a pastry cutter or large fork, cut shortening into flour mixture. Work water mixture into flour mixture. You will end up with a nice firm pastry. Refrigerate for 20 minutes. Make apple filling: Mix apples with cinnamon and nutmeg. Working on a lightly floured surface, roll dough out into a 18-inch by 12-inch rectangle. Using a palette knife, spread the softened butter over the surface of the pastry. Sprinkle apples all over the pastry, as evenly as possible. Begin rolling up pastry, starting with the 18-inch side of the pastry in front of you. Roll as tight as possible. Crimp the finished edges of the pastry closed as well as the ends. Cut this log into 1 1/2-inch by 2-inch pieces. Place cut side down into the buttered pan, placing the pieces close together. Place in oven and bake for 30 minutes. Make the glaze: Combine ingredients for the glaze in a small pot. Mix well and bring to a boil. Pour this mixture over the pan of dumplings when 5 minutes remain in the cooking time. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2204 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 846 Calories (kcal); 67g Total Fat; (70% calories from fat); 6g Protein; 58g Carbohydrate; 97mg Cholesterol; 281mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 13 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Fritters Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 2 tablespoons Brown sugar Juice of one lemon 1/4 cup Water 2 cups Chopped apples 1 dash Apple brandy 1/4 teaspoon Cinnamon 2 Eggs -- separated 2/3 cup Milk 1 tablespoon Melted butter 1 cup Sifted flour 1/4 teaspoon Salt 1 tablespoon Sugar Drizzle of Steen's 100% Pure Cane Syrup Powdered sugar -- in a shaker Preheat the fryer. In a saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples, brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely. In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours. In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil and fry until golden-brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate. To serve, mound the warm fritters on a platter and drizzle with cane syrup. Garnish the fritters with powdered sugar. This recipe yields 18 to 24 fritters. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 2g Total Fat; (31% calories from fat); 2g Protein; 9g Carbohydrate; 25mg Cholesterol; 54mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Mint Couscous Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 cup Peeled, finely-chopped sweet apples 1 tablespoon Minced shallots 1 teaspoon Minced garlic 3 tablespoons Chopped fresh mint Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Couscous 1 tablespoon Olive oil 1 cup Chicken stock 1 teaspoon Butter 2 ounces Crumbled feta cheese Fresh rosemary -- for garnish Chopped fresh mint -- for garnish In a saute pan, heat 1 tablespoon of butter. When the butter is melted, add the apples, shallots,garlic and mint. Saute for 2 minutes. Add the couscous and olive oil and saute for 1 minute. Stir in the stock and bring to a boil, stirring for 2 minutes. Reduce the heat and cook for 1 minute. Stir in the remaining butter and remove from the heat. Cover and allow to sit for 2 minutes. Uncover and fluff with a fork. Fold in the feta cheese. Season with salt and pepper. Garnish with fresh rosemary and mint. This recipe yields 3 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2278 broadcast 03-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1096 Calories (kcal); 42g Total Fat; (35% calories from fat); 32g Protein; 141g Carbohydrate; 92mg Cholesterol; 2960mg Sodium Food Exchanges: 9 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Mint Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sweet red apples -- eighth, cored, and sliced into 1/4" pieces Juice of one lemon 1/4 cup Pineapple juice 2 tablespoons Chiffonade fresh mint 1 pinch Salt In a mixing bowl, combine all of the ingredients together. Mix well. Refrigerate until chilled. Serve with the "Crawfish And Goat's Cheese-Stuffed Leg Of Lamb With Rosemary Jus" (the recipe for which is included in this collection) or other similar dishes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Apple Smoked Bacon, White Cheddar And Potato Omelet Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Egg Dishes Main Dish Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1 large Idaho potato -- peeled, grated Salt -- to taste Freshly-ground white pepper -- to taste 6 large eggs 1/2 pound apple smoked bacon -- cooked until crispy 3 ounces white Cheddar cheese -- grated 2 tablespoons chopped fresh chives Preheat a stove-top or electric griddle, over medium-high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives. This recipe yields 2 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D46) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 27g Total Fat; (64% calories from fat); 20g Protein; 13g Carbohydrate; 678mg Cholesterol; 194mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Tarte Tatin Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Apples Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 twelve-inch Puff pastry round - (abt 1/8 " thk) 3/4 pound Macintosh apples -- peeled, cored, -- and quartered 3 tablespoons Softened butter 2/3 cup Sugar 1/2 cup Fresh whipped cream Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on the buttered surface of the pan. Arrange apples in circles to cover the entire surface of the skillet. Sprinkle the remaining sugar on top of the apples and dot with the remaining butter. Cover the apples with the puff pastry, tucking it underthe edge of the dish. Place in the oven and bake for 30 to 35 minutes. Remove from oven and let cool slightly. Place a serving dish on top of the skillet and turn it upside down and the tart should gently fall out of the skillet. Serve warm with fresh whipped cream. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2196 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 516 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 133g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates NOTES : Joe's note: I somehow think it should be 3 to 4 pounds of apples rather than 3/4 pound. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Mint Couscous Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter -- plus 1 teaspoon Unsalted butter 1 cup Peeled, finely-chopped sweet apples 1 tablespoon Minced shallots 1 teaspoon Minced garlic 3 tablespoons Chopped fresh mint Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Couscous 1 tablespoon Olive oil 1 cup Chicken stock 1/4 cup Toasted, shelled pumpkin seeds 1/4 cup Crumbled feta cheese - (2 oz) 1 large Pita -- toasted, and -- cut in 8 triangles 2 Bibb lettuce leaves In a large skillet, melt 1 tablespoon of butter over high heat. Add apples, shallots, garlic, mint, salt and pepper to taste, and saute for 2 minutes. Add the couscous and olive oil and saute, stirring, for 1 minute. Now stir in the chicken stock and bring to a boil, stirring for 2 minutes. Reduce heat to medium and cook for 1 minute. Stir in remaining butter and turn off the heat. Cover and allow to sit for 2 minutes. Uncover and allow to cool to room temperature. When cool, fluff with a fork and fold in the pumpkin seeds and feta cheese, add salt and pepper to taste. Serve with toasted pita triangles, on a bed of crisp bibb lettuce. This recipe yields 3 1/2 cups of salad. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2196 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1113 Calories (kcal); 31g Total Fat; (25% calories from fat); 30g Protein; 173g Carbohydrate; 41mg Cholesterol; 2496mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Pecan Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive oil 3/4 cup Diced bacon 1/2 cup Chopped onion 1/2 cup Chopped celery 1 1/2 cups Peeled, diced Granny Smith apples 1/2 cup Pecan pieces 1/4 cup Chopped parsley 1/4 cup Chopped fresh sage Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Cubed day-old bread -- 1-inch cubes Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 cups Chicken stock * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large skillet heat oil and cook the bacon until it's crispy, about 4 minutes. Add onions, celery, apples, pecans, parsley, sage, and cook for 3 minutes. Season to taste with salt and pepper. Stir in the bread cubes, Bayou Blast to taste, and chicken stock. Cook until heated through. Remove from heat and adjust the seasonings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2196 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 10g Total Fat; (57% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 4358mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot And Cherry Bread Pudding Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sweet cherries -- pitted 1/2 pound Dried apricots -- sliced 1/2 cup Sugar 1 cup Water 1 tablespoon Lemon juice 8 slices Crusty country bread - (abt 2/3" thick) 2 tablespoons Melted butter 1/4 cup Drained plain yogurt -- sweetened with 1 tablespoon Powdered sugar In a heavy bottomed saucepan, place the cherries, apricots, and sugar, and let stand for 30 minutes. Then add 1 cup water and bring to a boil. Reduce the heat and cook for 15 minutes. Remove from the heat and add the lemon juice and set aside to cool slightly. Preheat the broiler to high. Brush the bread slices, on one side with the melted butter. Place buttered side up, in the serving dish, slightly overlapping, in one layer. Set under the broiler to lightly toast the bread. Ladle the cooled cherry juices over the bread. Scatter the cherries and apricots on top and bring to a boil on top of the stove. Cover with foil and cook on medium for 5 minutes. Serve with a dollop of the sweetened yogurt. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2198 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 364 Calories (kcal); 7g Total Fat; (15% calories from fat); 3g Protein; 79g Carbohydrate; 16mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot Gratins With Almonds And Kirsch Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1/2 cup Honey 1 Vanilla bean 2 1/2 cups Water 2 1/2 pounds Fresh apricots === TOPPING === 3/4 cup Powdered sugar 1 1/4 cups Almond flour 10 tablespoons Butter -- softened 2 Egg yolks 1 whole Egg 1/4 cup Slivered almonds 3 tablespoons Kirsch === GARNISH === Fresh mint Powdered sugar -- in shaker Preheat the oven to 425 degrees. In a sauce pan, combine the sugar, honey, vanilla bean, and water. Bring the liquid up to a boil. Add the apricots and bring back to a boil. Remove from the heat. Invert a saucer on top of the fruit to keep it submerged. Cover the saucepan and let stand for 24 hours. During the marinating, the pits will impart an almond flavor to the apricots and their syrup. Drain the fruit, reserving the syrup and being careful not to crush the apricots. Halve the apricots. Remove and discard the pits. Place 4 to 5 apricot halves in the bottom of each gratin dish, so they cover the bottom of the dish. Place the remaining apricots in a food processor with apricot syrup and puree until smooth. For the topping: Combine 1/2 cup of the powdered sugar, the almond powder, butter, egg yolks, and whole egg in a mixing bowl and beat with a whisk until smooth. Divide the batter among the 6 gratin dishes and spread evenly over the apricots. Sprinkle the top with the slivered almonds and the remaining powdered sugar. Place the gratins in the oven and bake for 15 to 20 minutes. Bring the puree with the Kirsch up to a simmer. Remove the gratins from the oven and place one on each plate. Garnish with the puree, powdered sugar, and fresh mint. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2327 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 25g Total Fat; (42% calories from fat); 3g Protein; 73g Carbohydrate; 154mg Cholesterol; 212mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Artichoke And Crab Beignets With Remoulade Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Artichokes Crab Fritters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole Artichokes Salt -- to taste 1 Bay leaf 1 Lemon -- halved 1/2 teaspoon Liquid crab boil 1 tablespoon Vegetable oil 1/2 cup Chopped onions Cayenne -- to taste 1 teaspoon Chopped garlic 1/2 pound Fresh crabmeat -- picked for cartilage 3 Eggs -- beaten 1 1/2 cups Milk 2 teaspoons Baking powder 3 1/4 cups Flour 1 dash Worcestershire sauce 1 dash Crystal hot sauce 1 tablespoon Chopped parsley Solid vegetable shortening -- for deep frying Creole seasoning 2 cups Remoulade Sauce -- see * Note * Note: See the "Remoulade II" recipe which is included in this collection. Trim off the stems and thorny tips of the artichoke. Put them in a deep pot and cover with water. Add salt, bay leaf, lemon halves, and crab boil. Bring to a boil over high heat. Reduce to medium heat and simmer until tender. Remove and drain. Cool slightly and remove the fuzzy choke from the center. Remove the leaves to expose the heart. Slice thinly and set aside. Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and cayenne. Saute the onions until soft, about 2 to 3 minutes. Add the thinly sliced artichokes and the garlic. Season with salt and cayenne. Saute for 1 minute. Add the crabmeat and saute for another minute. Remove and set aside to cool. Make a batter by combining the eggs, milk, and baking powder in a mixing bowl. Mix well. Add the flour, 1/4 cup at a time, beating and incorporating until all of the flour is used and the batter is smooth. Season with salt, cayenne, Worcestershire sauce and hot sauce. Mix well. Stir in the parsley. Add the artichoke and crab mixture to the batter and fold to mix. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with Creole seasoning. Serve with the Remoulade II. This recipe yields about 2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 16g Carbohydrate; 25mg Cholesterol; 66mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Artichoke And Spinach Dip Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/8 cup Vegetable oil -- divided 1/4 cup Flour 2 cups Milk 1/2 cup Grated Parmesan cheese - (abt 2 oz) 1/2 cup Grated Monterey Jack cheese - (abt 2 oz) 1 cup Chopped onions 10 ounces Fresh spinach -- stemmed, rinsed, -- and chopped 2 tablespoons Chopped garlic 2 cans Artichoke hearts -- julienned Salt -- to taste Cayenne pepper -- to taste 10 small Corn tortillas - (10 to 15) -- cut into fourths Vegetable oil -- for frying Preheat the oven to 400 degrees. Preheat the fryer. Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a saute pan, heat the remaining vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden-brown. Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip. This recipe yields about 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 12g Total Fat; (63% calories from fat); 5g Protein; 12g Carbohydrate; 8mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Artichoke Seafood Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Artichokes Crab Crayfish Salads/Dressings Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Artichokes -- trimmed 2 Lemons -- halved 4 Bay leaves 1 tablespoon Salt 1/2 pound Large shrimp - (abt 16) -- boiled, cooled, -- and peeled 1/2 pound Lump crabmeat - (abt 1 cup) -- picked over 1/2 pound Boiled, peeled crawfish tails -- (abt 1 cup) 2 cups Bibb lettuce 2 cups Shredded radicchio 1 cup Homemade or prepared herb vinaigrette Freshly-ground black pepper -- to taste In a large, nonreactive pot bring 6 quarts of water to a boil and add artichokes. Squeeze juice from lemon halves into water, then add peels along with bay leaves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, about 25 minutes. Drain artichokes. When artichoke is cool enough to handle, trim stem from base, to make bottom flat. Cut off 1-inch of leaves from top. Placing artichoke on its base, spread apart outer leaves and carefully remove and discard center section and fuzzy choke, leaving outer leaves intact. In a bowl combine seafood, lettuce, radicchio and vinaigrette. Season to taste with salt and pepper and toss well. Using a slotted spoon, fill each artichoke cup with about 1 cup of seafood salad. To serve, drizzle some of remaining vinaigrette over artichokes. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 16g Carbohydrate; 0mg Cholesterol; 1188mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Artichoke Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Artichokes Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Blind-baked pie crust in a 10" fluted tart pan 2 tablespoons Olive oil 1 ounce Pancetta -- julienned 1/2 cup Minced onion 2 tablespoons Minced shallots 6 ounces Julienned artichoke hearts 1 tablespoon Minced garlic 1/4 cup Heavy cream - (to 1/2 cup) 3 tablespoons Chiffonade of fresh basil Juice of one lemon 1/2 cup Grated Parmigiano-Reggiano cheese 1/2 cup Grated Asiago cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Herbed tomato sauce -- warm 1 tablespoon Chiffonade basil 2 tablespoons Grated Parmesan cheese Preheat the oven to 350 degrees. In a saute pan, heat the olive oil. Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cool. Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15 to 20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 4g Total Fat; (72% calories from fat); 2g Protein; 2g Carbohydrate; 3mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Artichokes "Alla Giudia" - {Carciofi Alla Giudia} Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 young artichokes 2 fresh lemons Salt -- to taste Freshly-ground black pepper -- to taste 2 cups olive oil Trim the outer leaves of each artichoke and the stem to 2 inches long. Using a peeler, peel the stems of each artichoke. In a bowl, combine the artichokes and juice from the lemons. Cover with ice water and allow to sit for 2 hours. Drain well. Using your hands, flatten each artichoke to the shape of a flower. In a large earthenware pan, over medium heat, add the olive oil. Add the artichokes, side by side and stem up. Cook the artichokes until tender, turning the artichokes several times for overall browning. Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out. Continue to cook for 10 minutes. Carefully sprinkle a little water over the artichokes, this will crisp the artichokes. Continue to cook for 2 minutes. Place the artichokes on a large platter and serve. Garnish with grated pecorino romano cheese. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D67) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 72g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Arugula & Parmigiano-Reggiano Salad w Balsamic Vinegar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Extra-virgin olive oil 2 tablespoons Twenty-five year old balsamic vinegar 4 cups Arugula -- cleaned, stemmed 6 ounces Proscuitto di Parma -- thinly sliced 4 ounces Parmigiano-Reggiano cheese block Salt -- to taste Freshly-ground black pepper -- to taste In a small mixing bowl, whisk the olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the bottom of the platter. Mound the greens in the center of the proscuitto. Shave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper. This recipe yields 4 servings. Comments: The original recipe title as listed is "Arugula And Parmigiano-Reggiano Cheese Salad With 25 Year Old Balsamic Vinegar". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 27g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Arugula And Goat Cheese Salad With Vanilla Bean Oil Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 vanilla beans -- split, scraped 4 cups light olive oil 1 goat cheese log - (abt 10 oz) 1 cup chopped toasted pecans 1 pound arugula leaves -- washed, spun dry Salt -- to taste Freshly-ground black pepper -- to taste In a small saucepan over low heat, heat vanilla beans and olive oil very slowly until hot and vanilla is aromatic. Cool, strain, and store refrigerated. Using either dental floss or a knife dipped in warm water, divide goat cheese log into 8 medallions. Carefully roll in chopped pecans to coat, pressing nuts into cheese so that they adhere. Set aside until ready to assemble the salads. In a large bowl toss arugula with 3 ounces of the vanilla bean oil. Season with salt and pepper to taste and garnish each serving with one pecan-crusted goat cheese medallion. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A15) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (15% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Arugula, Radicchio, Endive, Walnut, & Blue Cheese Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Roasted walnuts -- warm Juice of one orange 1/2 cup Rice wine vinegar Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Walnut oil 1/4 cup Extra-virgin olive oil 1/2 pound Arugula -- cleaned, and stems removed 1/2 Radicchio head -- julienned 12 Endive spears/leaves 1/2 pound Maytag blue cheese 1/4 cup Edible flowers 2 tablespoons Cracked black pepper For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes for the flavors to infuse together. Whisk in the oils. Re-season if needed. For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil. To assemble, remove the endive spears from the greens and arrange around the platter. Mound the arugula and radicchio in the center of the endive. Sprinkle the Maytag and walnuts around the greens. Garnish with the edible flowers and cracked black pepper. This recipe yields 4 servings. Comments: the original recipe title as listed is "Arugula, Radicchio, Endive, Roasted Walnut, And Maytag Blue Cheese Salad". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 41g Total Fat; (93% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Chowder Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Julienned bok choy 1 cup Julienned carrots 1/2 cup Water chestnuts -- thinly sliced 6 ounces Straw mushrooms 1 ounce Cloud mushrooms -- hydrated 1 pound Red snapper -- cut into 1” cubes 1 1/2 quarts Fish stock 3 cups Milk 1 cup Coconut milk 1 pinch Black sesame seeds 1 pinch Ground chili pepper 1/4 cup Chiffonade of cilantro 1 sheet Nori (seaweed cut into thin sheets) 1 ounce Salmon roe 4 Fried wonton wrappers 2 tablespoons Chopped green onions In a large sauce pan, heat the olive oil. When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 to 20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup into a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 23g Total Fat; (59% calories from fat); 22g Protein; 12g Carbohydrate; 61mg Cholesterol; 425mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Flank Steak Salad Over Cold Noodles Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Chili oil 1 tablespoon Sesame oil 2 tablespoons Rice wine vinegar 1 tablespoon Chopped garlic 1 tablespoon Minced ginger 2 tablespoons Chopped green onions 1 tablespoon Fermented black beans 1/4 cup Soy sauce 3 pounds Flank steak === COLD NOODLE SALAD === 3 cups Cooked angel hair pasta, al dente 1 teaspoon Sesame oil 1 teaspoon Toasted sesame seeds 1 tablespoon Soy sauce 1 tablespoon Chopped green onions 1/4 teaspoon Crushed red pepper 2 tablespoons Grated carrots In a small bowl combine the marinade ingredients. Mix well. Place the flank steak in a large plastic bag. Pour the marinade over the meat. Squeeze out the excess air and seal. Refrigerate for 24 hours. Preheat grill or broiler. Remove the flank steak from the marinade. Grill or broil on both sides for 6 minutes. Remove and allow to cool for 30 minutes. Refrigerate for 2 hours until cold. Meanwhile, make the noodle salad. In a bowl toss together the pasta, sesame oil, sesame seeds, soy, green onions, crushed red pepper and carrots. Taste and adjust the seasonings. Place in the middle of a large plate. Slice the flank steak and position the slices around the plate or toss it all together. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 27g Total Fat; (55% calories from fat); 45g Protein; 3g Carbohydrate; 116mg Cholesterol; 1017mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Fondue Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Beef bones with marrow -- cleaned, and -- soaked overnight 5 pounds Oxtails -- cut small pieces Water -- to cover 2 Onions -- unpeeled, halved, -- studded with cloves 3 Shallots -- unpeeled 4 ounces Fresh ginger piece -- whole, unpeeled 8 Star anise 5 Garlic cloves 1 Cinnamon stick 5 medium Parsnips -- cut 2” chunks Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Tripe and tendons 1/2 pound Flank steak 1/2 pound Beef brisket === GARNISHES FOR ASIAN FONDUE === 3 Green onions -- sliced thinly -- on the bias 2 tablespoons Cilantro chiffonade 2 medium Onions -- julienned Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Fish sauce (nuoc mam) 1 pound Dried rice noodles, 1/4 “ wide -- soaked in warm water -- 30 minutes, drained 1 pound Beef sirloin -- sliced paper-thin Freshly-ground black pepper 2 cups Fresh bean sprouts 3 Fresh jalapeno peppers -- julienned 2 Limes -- cut into wedges 1 bunch Chinese basil -- cut chiffonade 8 Pairs of chopsticks Place the beef bones and oxtails in a large stockpot, cover with water. Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat and drain. Rinse the pot and bones. Return the bones to the pot and cover with 6 quarts of water. Bring the liquid up to a boil and skim often to remove the foam. When the foam stops rising to the surface, add 3 quarts of water and return to a boil. Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a dampened cheesecloth. Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket. For the garnishes: In a small bowl, combine the green onions, cilantro and onions together. Season the vegetables with salt and pepper. When the broth is ready, remove and discard the oxtails and bones. Reserve the tripe, flank steak, and brisket. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into small pieces. In a pot of boiling water, drop in the drained noodles and remove immediately and drain. Mound the noodles in the center of an oversized bowl. Bring the broth to a rolling boil and ladle the broth over the noodles. Arrange the remaining ingredients on small plates around the bowl of broth. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A33 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 20g Total Fat; (41% calories from fat); 25g Protein; 38g Carbohydrate; 71mg Cholesterol; 86mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Green Bean Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Long green beans -- trimmed, cooked, -- and cooled 1 teaspoon Crushed red pepper flakes 2 tablespoons Rice vinegar 1 teaspoon Chopped garlic 1/4 cup Olive oil 2 tablespoons Sesame oil 2 cups Cherry tomatoes -- halved 2 tablespoons Crushed toasted peanuts Salt -- to taste Freshly-ground black pepper -- to taste In a bowl toss all ingredients together. Season to taste with salt and pepper. Serve at room temperature. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2213 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 790 Calories (kcal); 82g Total Fat; (90% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Meatball Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Chicken stock === PORK MEATBALLS === 1/4 pound Ground pork 1 tablespoon Minced scallions 1 tablespoon Soy sauce 1 teaspoon Finely-minced ginger 1 teaspoon Sesame oil === SHRIMP ROLLS === 1/4 pound Ground shrimp 1/2 cup Cellophane noodles -- cooked, cooled, and roughly chopped 1 1/2 teaspoons Soy sauce 1 teaspoon Minced scallions 1 teaspoon Minced garlic 6 Napa cabbage leaves -- blanched, cooled 6 Scallion greens - (long) -- blanched, cooled Chopped scallions -- for garnish In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-086 broadcast 02-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 5g Total Fat; (40% calories from fat); 5g Protein; 12g Carbohydrate; 14mg Cholesterol; 3132mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Pot Stickers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Julienned carrots 1/2 cup Shredded Napa cabbage 1 cup Crawfish tails 2 teaspoons Minced shallots 1 teaspoon Chopped garlic 1 tablespoon Sesame oil 1 tablespoon Cilantro leaves 1 tablespoon Chopped peanuts Salt -- to taste Freshly-ground black pepper -- to taste 24 Wonton wrappers 1 cup Ginger Soy Butter Sauce -- see * Note Chives, long * Note: See the “Ginger Soy Butter Sauce” recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with salt and pepper. Saute the mixture for 2 minutes. Add the shallots and garlic and saute for 1 minute. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot of salted water to a boil. Spoon a tablespoon of the filling in the center of each wonton wrapper. With water, slightly wet the edges of each wonton. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons. In a saute pan, heat 1 tablespoon of olive oil. When the oil is hot, carefully add 1/2 of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan. Add the remaining oil and continue to pan-fry the remaining wontons. To assemble, spoon 1/4 cup of the Ginger Soy Butter Sauce in the center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 8g Total Fat; (91% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus And Chicken Confit Ragu Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Asparagus Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1 pound Julienned chicken confit -- see * Note 1 pound Fresh asparagus -- trimmed, blanched, and cut into 2" pieces 1/2 pound Fresh pasta sheets 1/2 pound Smoked Mozzarella -- small diced Drizzle of white truffle oil 1 tablespoon Chopped parsley Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 2g Total Fat; (39% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus And Crab Ragout Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Asparagus Crab Shellfish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Olive oil 1 tablespoon Chopped shallots 1/2 cup Peeled, seeded diced tomato (concasse) 1 teaspoon Chopped garlic 1/2 pound Cooked asparagus -- cut into 1" pieces -- on diagonal (1 cup) 1/2 cup Light fish or chicken stock 1 cup Lump crabmeat -- picked over for -- shells and cartilage 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 2 Prepared puff pastry shells -- baked 2 tablespoons Chopped parsley -- for garnish Heat oil in a saute pan, add shallots and cook 30 seconds, stirring. Add tomatoes and garlic and cook, stirring, 2 minutes. Add asparagus and stock. Bring to a boil, add crabmeat and stir in butter. Season to taste with salt and pepper. Split open piping hot pastry shells and spoon ragout into bottom half. Set top over on an angle and sprinkle with parsley. This recipe yields 2 appetizer or lunch servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2151 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 15g Total Fat; (60% calories from fat); 16g Protein; 6g Carbohydrate; 84mg Cholesterol; 330mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus Beef Roll-Ups Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Beef Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Center-cut beef tenderloin 3 tablespoons Coarse cracked black pepper Kosher salt Olive oil for searing 20 Asparagus spears -- blanch until tender === HORSERADISH MAYONNAISE === 1 tablespoon Prepared grated horseradish 1/2 cup Mayonnaise -- slightly thinned 1 tablespoon Chopped fresh chives Salt -- to taste Freshly ground black pepper -- to taste Heat the oil in a large saute pan. Season the entire beef tendeloin with kosher salt and pepper. Sear the beef on all sides untilvery brown. Meanwhile, make the mayonnaise: In a small bowl combine the horseradish, mayonnaise, and chives. Season with salt and pepper and set aside. Remove the meat from the pan and allow to cool completely. Using a very sharp knife, slice the beef into 10 thin slices. Season with salt and pepper. Spread a thin layer of mayonnaise on one side of the beef and lay 2 spears of asparagus in the center of each piece of beef. Roll the beef up over the asparagus. Arrange on a plate and drizzle with additional mayonnaise. This recipe yields 10 Hors d'oevres. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2234 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 9g Total Fat; (90% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus Frito Misto With Aioli & Tomato-Prosciutto Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Egg 2 tablespoons Chopped garlic Juice of two lemons 1 tablespoon Dijon mustard 1 1/2 cups Vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste 4 Roma tomatoes -- peeled, seeded, and small diced 1/4 cup Small-diced red onions 6 ounces Prosciutto ham -- julienned Drizzle of extra-virgin olive oil 2 tablespoons Chiffonade of basil 1 pound Asparagus -- blanched 2 cups All-purpose flour 2 large Eggs -- beaten 2 tablespoons Milk 2 ounces Grated Parmigiano-Reggiano cheese Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, 1 tablespoon of garlic, lemon juice, and mustard. Season with salt and pepper. With the machine running, in a steady stream, add the oil, a little at a time. Process until the mixture is thick. Remove from the processor and season with salt and pepper. Cover with plastic wrap and chill until ready to use. In a mixing bowl, combine the remaining garlic, tomatoes, onions, and prosciutto. Season with salt, pepper and a drizzle of olive oil. Stir in the basil. Set aside. Season the asparagus and flour with salt and pepper. In a shallow pie pan, whisk the eggs and milk together. Season with salt and pepper. Dredge each spear in the seasoned flour. Dip each spear in the egg wash, letting the excess drip off. Dredge the spears back in the flour, coating completely. Carefully lay a couple of the spears in the hot oil and fry until golden brown. Fry in batches. Remove the asparagus from the oil and drain on paper towels. Season with salt and pepper. To serve, lay the asparagus on a platter. Drizzle the aioli over the top. Mound the relish in the center of the asparagus and garnish with the cheese. This recipe yields 4 servings. Comments: The original recipe title as listed is "Asparagus Frito Misto With Lemon Garlic Aioli And A Tomato And Prosciutto Relish". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1053 Calories (kcal); 87g Total Fat; (72% calories from fat); 14g Protein; 58g Carbohydrate; 141mg Cholesterol; 106mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus With Lemon Herb Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Asparagus -- stems peeled if needed Juice and zest of 1 lemon 1/2 cup Olive oil 1 tablespoon Chopped fresh chives 1 tablespoon Chopped fresh dill 1 tablespoon Chopped fresh parsley 1 teaspoon Chopped mint Salt -- to taste Freshly-ground black pepper -- to taste In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 27g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus With Orange Butter Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Juice and zest of 2 oranges 1/4 cup White wine 1 tablespoon Minced shallots 2 tablespoons Heavy cream 1 stick Cold butter -- cubed Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Asparagus In a small saucepan combine orange juice, wine and shallots and bring to a boil over medium heat. When liquids have reduced by half, add cream. Bring to a boil and reduce heat to very low. Add butter, a few small pieces at a time, whisking constantly. Add more butter just as last pieces melt, and continue whisking until all butter is added. Season to taste with salt and pepper. Set aside in a warm but not hot place. Meanwhile, bring a deep saucepan of salted water to a boil. If asparagus are tough, peel stems before cooking. For a pretty presentation, line up tips and chop stems to same length. Tie asparagus loosely together in two or three bunches with two pieces of butchers' twine each. Add asparagus bundles to pot, stem ends down, and boil until you can squeeze a piece between your fingers and it is tender but not soft, 8 to 10 minutes. Drain, remove strings and place on a serving platter. Drizzle orange sauce over and sprinkle with orange zest. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2151 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 26g Total Fat; (86% calories from fat); 3g Protein; 6g Carbohydrate; 72mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus-Crab Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Crab Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 4 cups Sliced asparagus 1/2 cup Chopped onion 2 tablespoons Flour 1 quart Chicken stock 1 cup Cream Salt -- to taste Freshly-ground black pepper -- to taste 12 ounces Crabmeat 2 tablespoons Chopped dill Dill sprigs -- for garnish Melt the butter in a soup pot. Add the asparagus and onion, and cook until tender, about 5 minutes. Dust the vegetables with the flour, stir and cook for 3 minutes. Add the stock, bring to a boil, reduce the heat and simmer for 25 minutes. Cool slightly and blend until smooth. Strain through a large-holed china cap. Add the cream and season. Chill for 2 hours. Season to taste and add the crabmeat. This recipe yields 4 eight-ounce portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 22g Total Fat; (65% calories from fat); 18g Protein; 8g Carbohydrate; 134mg Cholesterol; 2478mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Au Gratin Sweet Peas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter -- plus 2 tablespoons butter 1 cup minced onions Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons all-purpose flour 2 cups whole milk 4 cups sweet green peas -- blanched 1/2 cup fine dried bread crumbs Emeril's Essence -- see * Note 4 ounces sharp cheddar cheese -- grated * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter. In a large sauté pan, over medium heat, melt the remaining 2 tablespoons of the butter. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly. Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese. Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes. Spoon onto serving plates and serve. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP12) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 20g Total Fat; (65% calories from fat); 12g Protein; 12g Carbohydrate; 64mg Cholesterol; 305mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Puree Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Avocado -- peeled, pitted, and chopped Juice from 1/2 fresh lemon Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Chopped garlic 1/2 cup Heavy cream Combine all the ingredients in a food processor, fitted with a metal blade. Puree until smooth. Season with salt and pepper. Serve immediately. This recipe yields about 1 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 738 Calories (kcal); 75g Total Fat; (86% calories from fat); 7g Protein; 19g Carbohydrate; 163mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Soup Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Ripe avocado 2 cups Chicken stock 3 tablespoons Fresh lime juice 1 teaspoon Chopped fresh cilantro 2 teaspoons Sherry Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE SALSA === 1/4 cup Cooked corn kernels 2 tablespoons Cooked black beans 1/4 cup Sour cream 1 tablespoon Finely-diced red bell pepper 1/2 teaspoon Chopped garlic 1 teaspoon Olive oil Juice of 1 lime Fresh cilantro -- chopped Salt -- to taste Freshly-ground black pepper -- to taste Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. Meanwhile prepare the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 9g Total Fat; (65% calories from fat); 3g Protein; 7g Carbohydrate; 13mg Cholesterol; 2163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Stuffed With Chicken Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Diced cooked chicken breast 2 tablespoons Mayonnaise 1 teaspoon Chopped orange zest 1 tablespoon Chopped shallots 1 tablespoon Chopped fresh red pepper 1 teaspoon Chopped fresh chives Salt -- to taste Freshly ground black pepper -- to taste 1 Ripe avocado -- halved, pit removed, and peeled 4 Radicchio leaves In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado half. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 12g Total Fat; (92% calories from fat); 1g Protein; 2g Carbohydrate; 5mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * B & C Lasagna Of Wild And Exotic Mushrooms Recipe By :Emeril Lagasse Serving Size : 9 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 large Onion -- minced 2 ounces Prosciutto di Parma -- finely chopped 2 tablespoons Minced shallots 2 tablespoons Minced garlic 1/2 cup Finely-chopped parsley 1 pound Assorted wild and exotic mushrooms (such as Chanterelles, Oysters, Shiitake -- Lobster, etc.) 2 tablespoons Chopped basil 1 tablespoon Chopped fresh oregano 2/3 cup Dry white wine 1 1/2 pounds Canned crushed tomatoes -- to 2 pounds 2 cups Fresh Ricotta cheese 1 Egg 2 cups Grated Parmigiano-Reggiano cheese -- plus 2 tablespoons Grated Parmigiano-Reggiano cheese -- for garnish 1/2 cup Grated Mozzarella cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Fresh pasta sheets cut in lasagna strips -- blanched, and -- tossed in olive oil 1/2 cup Heavy cream -- plus 1/4 cup Milk 8 Fried basil leaves Preheat the oven to 350 degrees. Lightly oil a 13- by 9-inch rectangular baking dish. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and mushrooms. Saute for 10 minutes or until the mushrooms are golden brown. Season with salt and pepper. Stir in the garlic, basil and oregano. Strain the mushroom mixture and reserve the liquid. Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides occasionally to loosen any particles. Add the wine and follow the same process. Add the tomatoes and continue to cook for 10 minutes. Season with salt and pepper. Add the mushroom mixture to the sauce. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. To assemble, spoon a small amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan cheese. Place a layer of the pasta on top of the sauce. Spread the cheese over the pasta. Repeat layering until all the ingredients are used. Mix the cream with any remaining cheese. Season with salt and pepper. Pour over the top of the lasagna. Cover the lasagna. Bake for 30 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set. Remove the lasagna from the oven and allow to rest for 10 minutes before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves. This recipe yields 9 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2376 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 9g Total Fat; (64% calories from fat); 3g Protein; 8g Carbohydrate; 40mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Greens w Chardonay Hazelnut Vinaigrette & Goat Cheese Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Hazelnut oil 1/4 cup Chardonay wine 1/4 pound Finely-chopped hazelnuts 4 cups Baby greens 8 ounces Goat cheese -- crumbled 1/4 pound Whole, roasted hazelnuts Salt -- to taste Freshly-ground black pepper -- to taste In a mixing bowl, whisk the oil and wine together. Add the hazelnuts. Season with salt and pepper. Toss the greens with the dressing. Mound the greens in the center of the platter. Crumble the cheese over the greens. Sprinkle the hazelnuts around the greens. Garnish with black pepper. This recipe yields 4 servings. Comments: The original recipe title as listed is "Baby Greens Tossed With A Chardonay Hazelnut Vinaigrette, Roasted Hazelnuts And Goat Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2344 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1989 Calories (kcal); 190g Total Fat; (85% calories from fat); 69g Protein; 5g Carbohydrate; 238mg Cholesterol; 785mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Lamb Chops With Mint Hollandaise Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg yolks 1/2 cup melted butter 1/2 lemon -- juiced Salt -- to taste Hot pepper sauce -- to taste 2 tablespoons minced spearmint leaves 1/8 teaspoon ground pink peppercorns 6 single baby rib lamb chops - (abt 1 lb) -- Frenched 1 garlic clove -- minced 1 teaspoon salt Emeril's Essence -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In the top of a double boiler, whip the egg yolks over hot water until they thicken to the consistency of heavy cream. Add the melted butter very slowly, whipping vigorously so the sauce emulsifies. When all the butter has been added, add the lemon juice a bit at a time and remove from heat. Add salt and hot pepper sauce to taste, and stir in the spearmint and peppercorns. Keep warm while cooking the lamb chops. Rub the lamb chops with garlic, salt and Essence and grill for 1 to 2 minutes per side (or broil under a broiler for 1 to 2 minutes per side) for medium-rare, turning once. Serve with the Mint Hollandaise. This recipe yields 2 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 501 Calories (kcal); 54g Total Fat; (94% calories from fat); 5g Protein; 3g Carbohydrate; 443mg Cholesterol; 1546mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Lamb With Egg Sauce - {Abbacchio O Capretto Brodettato} Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds baby lamb loin Salt -- to taste Freshly ground black pepper -- to taste 1 1/2 fresh lemons 4 tablespoons olive oil 2 tablespoons butter 1 cup chopped onions 2 ounces Parma ham -- finely diced 4 teaspoons all-purpose flour 2 cups dry white wine 3 egg yolks 1 teaspoon grated lemon zest 1 tablespoon finely-chopped fresh parsley leaves 1/2 teaspoon finely-chopped fresh marjoram leaves Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and pepper. Toss the meat with the juice from half of a lemon. Mix well. In a large sauté pan, over medium heat, add the oil and butter. When the oil/butter is hot, add the lamb, onions, and ham, cook until the lamb is brown on all sides, about 6 to 8 minutes. Sprinkle the flour over the lamb and continue to cook for 1 minute. Stir in the wine and bring to a simmer, cover and cook for 30 minutes. In a small mixing bowl, beat the egg yolks. Add the lemon zest and the juice from the remaining lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the eggs won't curdle. Remove from the heat and stir in the parsley and marjoram. Season with salt and pepper. Spoon the lamb onto serving plates and serve immediately. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D67) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 15g Total Fat; (84% calories from fat); 2g Protein; 4g Carbohydrate; 117mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Ramp & New Potato Soup W Truffle Grilled Sandwiches Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick Unsalted butter 1 pound Fresh ramps -- cleaned, and cut into 2" pieces Salt -- to taste Freshly-ground black pepper -- to taste 1 Bay leaf 3 tablespoons Chopped garlic 10 cups Chicken stock 2 1/2 pounds New potatoes -- quartered 1/4 cup Heavy cream 8 slices Brioche bread - (abt 1/4" thick) 1 White truffle oil 4 slices Chicory Farms Desoto Cheese - (abt 1/4" thick) Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps. Season with salt and black pepper. Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. Slowly add the cream. Stir to blend. Reseason the soup. Brush each side of the bread with the truffle oil. Place a piece of cheese on top of four slices of the bread. Place the remaining slices of bread on top of the cheese. Place the sandwiches on the hot griddle. Grill the sandwiches for 2 to 3 minutes on each side or until golden and the cheese has melted. Cut each sandwich into five finger-size slices. Serve the sandwiches with the soup. This recipe yields 10 servings. Comments: The original recipe title as listed is "Baby Ramp And New Potato Soup With Truffle Grilled Cheese Sandwiches". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 7g Total Fat; (38% calories from fat); 4g Protein; 22g Carbohydrate; 21mg Cholesterol; 2157mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bacalhau A Gomes De Sa (Salt Cod, Onions And Potatoes) Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salted Cod Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds salt cod 1/2 cup olive oil -- plus 1 teaspoon olive oil 2 cups thinly-sliced onions 1 tablespoon chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds white potatoes -- sliced 1/4" thick, and cooked until tender 4 hard-boiled eggs 8 black olives 1 tablespoon finely-chopped fresh parsley leaves Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large sauté pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Sauté until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D25) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 968 Calories (kcal); 39g Total Fat; (36% calories from fat); 117g Protein; 32g Carbohydrate; 471mg Cholesterol; 12113mg Sodium Food Exchanges: 2 Grain(Starch); 16 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon From Heaven Recipe By :Jean Anderson Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Unsalted butter 1 3/4 cups Sugar -- plus 2 tablespoons Sugar 1/2 cup Water 1/2 cup Thawed frozen pureed winter squash -- drained very well 2 cups Blanched whole almonds 3/4 teaspoon Ground cinnamon 3 1/2 ounces Marzipan -- cut small pieces 10 Egg yolks, jumbo 3 Eggs, jumbo 3 tablespoons Finely-minced crystallized ginger 1 tablespoon Finely-minced blanched almonds Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Add 1 tablespoon of sugar and tilt the pan from side to side to coat the bottom and sides; tap out excess sugar; set pan aside. In a saucepan, combine 1 3/4 cups of sugar and water together. Bring to a boil, stirring constantly. Reduce the heat and boil gently, without stirring for 5 minutes. Stir in the squash and boil gently for 5 minutes, stirring occasionally. In a food processor, pulse the almonds and cinnamon for 60 seconds. Scrape down the sides of the bowl and pulse for another 60 seconds. With the machine running, add the marzipan, a couple of pieces at a time. Pulse the mixture until thoroughly blended, about 60 seconds. Remove the mixture from the processor and stir into the sugar mixture. Reduce the heat to low and cook for 25 minutes. In a mixing bowl, beat the egg yolks and eggs until frothy. Slowly whisk the hot almond mixture into the egg mixture. Pour the mixture back into the saucepan and continue to cook for 5 minutes, stirring constantly, the mixture will thicken. Stir in the ginger and pour the filling into the prepared pan. Sprinkle the top with the remaining tablespoon of sugar and the minced almonds. Bake for 40 to 45 minutes or until the sides pull away from the pan and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes. Run a spatula around the sides of the pan and remove the springform. Cool the torte completely before slicing. As the torte cools it will soften, taking on a jelly like consistency. Cut the torte into 16 slices. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - THE FOOD OF PORTUGAL by Jean Anderson From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 1g Total Fat; (9% calories from fat); trace Protein; 28g Carbohydrate; 1mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon Tarts With Shaved Vidalia Onions Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Onions Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Bacon -- diced small 1 quart Heavy cream 1 Garlic head 7 Egg yolks 1 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Crystal Hot Sauce 1 tablespoon Worcestershire sauce Salt -- to taste Freshly-ground white pepper -- to taste 1 Homemade savory pie shell -- blind-baked in a tart pan 1 large Vidalia onion 2 tablespoons Finely-chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. In a saute pan, render the bacon until crispy, about 3 to 4 minutes. Remove from the fat and drain on a paper-lined plate (reserve the fat). In a sauce pot, bring the cream and split head of garlic up to a simmer. Simmer the cream for 4 to 5 minutes to infuse the cream. Remove from the heat and discard the garlic. In a mixing bowl, whisk the eggs until frothy. Slowly temper the cream into the yolks, whisking constantly. Fold in the bacon and cheese. Season with Crystal, Worcestershire, salt and white pepper. Pour the filling into the pie shell. Place the pan on a baking sheet. Bake for 45 minutes to an hour or until the pie sets. Let the pie cool for 8 to 10 minutes. Slice the pie into 12 pieces. Using a mandoline, shave the onion, paper-thin. Place the shaved onions on top of the tart. Place a slice of the tart on a plate. Garnish with parsley and Emeril's Essence. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2343 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1997 - - - - - - - - - - - - - - - - - - - Per serving: 530 Calories (kcal); 51g Total Fat; (86% calories from fat); 15g Protein; 4g Carbohydrate; 265mg Cholesterol; 650mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon Wrapped Monkfish Served Peasant Style Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Monkfish tails - (8 oz ea) Emeril's Essence -- see * Note 12 slices Raw bacon 2 slices Eggplant - (ea 1" thk lengthwise) 2 slices Yellow squash - (ea 1" thk lengthwise) 2 slices Zucchini - (ea 1" thk lengthwise) Olive oil -- for drizzling 1/2 cup Minced onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Balsamic vinegar 1/2 cup Pitted black olives -- halved 1/2 cup Queen stuffed olives -- halved 1 cup Peeled, seeded, chopped Roma tomatoes 2 cups Veal stock 2 tablespoons Chiffonade-cut basil 1/4 cup Grated Parmigiano-Reggiano cheese 4 Parsnips -- peeled, and cut into thin strips 2 cups Hot parsnip puree 1 cup Hot mashed potatoes * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Preheat the fryer. Season the monkfish with Emeril's Essence. Wrap three pieces of the bacon tightly around each piece of monkfish. In a large oven-proof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped monkfish and sear the fish for 2 minutes on the first side. Flip the monkfish over and place the pan in the oven and roast for 6 to 8 minutes. Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice. In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason if needed. Stir in the butter and remove from the heat. Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. Combine the parsnip puree and mashed potatoes together. Mix well. To serve, spoon some of the parsnip-mash potatoes in the center of each plate. Lay each piece of monkfish directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with a pile of fried parsnips, basil and cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 3g Total Fat; (10% calories from fat); 4g Protein; 46g Carbohydrate; 0mg Cholesterol; 751mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked - Stuffed Flounder Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for sauteing 3/4 cup Small shrimp - (abt 6 oz) -- peeled and deveined 1/4 cup Chopped onion 2 tablespoons Chopped celery 2 tablespoons Chopped green pepper 1 teaspoon Minced garlic 1 cup Fresh bread crumbs Water or light stock -- to moisten Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 large Whol flounder - (abt 1 1/2 lbs) -- gutted * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat 1 tablespoon oil in a saute pan, add the shrimp, onions, celery, and peppers, cook for 1 minute. Add the garlic, cook for 30 seconds. Remove from the heat, add the bead crumbs and enough water or stock to moisten the stuffing. Season with Bayou Blast. Set aside to cool. Preheat oven 400 degrees. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone of the fish. Carefully "peel" open the fish, folding the flesh back to open up a cavity in the fish. Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Place on a oiled sheet tray and place in the oven. Cook for 20 minutes, or until the fish is just cooked. Serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 14g Carbohydrate; trace Cholesterol; 129mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Acorn Squash Filled With Italian Sausage And Riatoni Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium acorn squash -- halved, cleaned Olive oil -- as needed Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Italian sausage -- casing removed, and cut into 1/2" pieces 1 cup sliced red onion 4 cups Basic Tomato Sauce -- (see below) 1/2 pound rigatoni pasta -- cooked until tender, tossed in olive oil and cooled 1/2 pound mozzarella cheese -- cut 1/2" cubes 1 tablespoon finely-chopped fresh parsley leaves === BASIC TOMATO SAUCE === 1 tablespoon olive oil 1/2 cup chopped onion 2 tablespoons finely-chopped garlic 2 teaspoons salt 1/2 teaspoon freshly-ground white pepper 2 1/2 cups chopped peeled tomatoes with juice 1/4 cup chopped fresh basil 1/2 cup chicken stock Freshly-ground black pepper -- to taste 1 pinch sugar Preheat the oven to 350 degrees. Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh-side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely. In a large sauté pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes. In a large mixing bowl, toss the sausage and onions with the Basic Tomato Sauce, pasta, and cheese. Season with salt and pepper. Mix well. Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts. Place the filled squash in the center of each plate. Garnish with parsley and serve. For the Basic Tomato Sauce: Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute. This recipe yields 4 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D75) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 798 Calories (kcal); 53g Total Fat; (58% calories from fat); 33g Protein; 52g Carbohydrate; 137mg Cholesterol; 2414mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Alaska Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 nine-inch Chocolate cake layer 1 quart Ice cream - (any flavor) 1 cup Rough-chopped toasted almonds 6 Egg whites 1 teaspoon Vanilla 1/2 teaspoon Cream of tartar 2/3 cup Sugar Preheat the oven to 500 degrees. Stir ice cream to soften, and fold in the toasted almonds. Spoon into a 1 1/2 quart bowl lined with plastic wrap. Invert onto the cake. Freeze until firm. For the topping, beat the egg whites, vanilla, and cream of tartar till soft peaks form. Gradually add the sugar, beating until stiff. Place the cake on an ovenproof serving tray, and remove the plastic from the ice cream. Using a pastry bag with a star tip, pipe out a pretty design, covering the entire surface of the cake and the ice cream. Bake for 2 to 3 minutes or until golden brown on the edges. Serve immediately. This recipe yields 8 dessert servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 0g Total Fat; (0% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Bologna Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Brunch Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bologna loaf - (10 lbs) Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 200 degrees. Using a sharp knife, score the top of the bologna several times. Season the bologna with salt and pepper. Place the bologna on a roasting pan. Bake the bologna for 6 to 7 hours, or until the outside of the bologna is completely charred. Remove the bologna from the pan and place on a large platter. Serve the bologna hot with rolls and whole-grain mustard. This recipe yields about 24 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Baked Brie With Pear Chutney Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 twelve-inch Round of puff pastry 1 five-inch Round of French Brie 1 Egg -- slightly beaten 1 cup Pear chutney Puff pastry scraps -- to cut decorations -- for top of pastry Preheat the oven to 400 degrees. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry around the Brie wheel, completely enclosing it. Turn it over, smooth side up and place it on a parchment lined sheet tray. Cut out decorations using a paring knife or small cookie cutters. Place your decorations on the top of the pastry. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and top with a Pear chutney. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (62% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baked Clams With Tasso Gratinee With A Saffron Sabayon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Finely-diced Tasso -- see * Note 1 cup Bread crumbs 1 tablespoon Emeril's Essence -- see * Note 1/2 cup Grated Parmigiano-Reggiano cheese 12 medium Clams, on the half-shell === SAFFRON SABAYON === 4 Egg yolks Juice of one lemon 1 pinch Saffron Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers Preheat the oven to 450 degrees. In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Emeril's Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 tablespoon of the tasso crust. Place the clams on a baking sheet and bake for 6 to 8 minutes or until the crust is golden-brown. For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk until pale in color and thick. The sauce will leave a ribbon like trace, about 5 minutes. Season with salt and pepper. Remove the clams from the oven. Place the clams on a platter and drizzle with the sabayon. Garnish with the chives and peppers. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 7g Total Fat; (36% calories from fat); 6g Protein; 20g Carbohydrate; 213mg Cholesterol; 240mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Eggs And Avocados Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 4 thin slices Prosciutto (4 to 6 oz total) 1 tablespoon Grated parmesan cheese 1 Avocado -- peeled, and cut into 1/2" slices 2 tablespoons Sour cream 4 Eggs Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped basil Preheat oven to 450 degrees. Dot 2 ramekins with butter and then evenly layer the prosciutto on top. Sprinkle both with the parmesan cheese. Scatter the avocado between the two ramekins, and then dot each with sour cream. Break 2 eggs into each ramekin and then season with salt and pepper. Sprinkle with basil. Place the ramekins in a shallow roasting pan. Pour boiling water into the pan to reach 3/4 of the way up the ramekins. Place in the oven and bake until the egg whites are milky and the yolks are set, about 10 to 12 minutes. Serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 34g Total Fat; (76% calories from fat); 15g Protein; 9g Carbohydrate; 398mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Goat Cheese Gnocchi Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Goat cheese -- divided 4 Egg yolks -- divided 1 cup Flour -- or less Salt -- to taste Freshly-ground black pepper -- to taste Milk -- to thin 6 ounces Italian bulk sausage -- cooked, drained, -- and crumbled In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks. Using a paddle, cream mixture, adding enough flour, a bit at a time, to make a tight but workable dough pliable enough to pipe from a pastry bag; season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or parchment paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Chill again. Preheat broiler. Lightly oil 2 individual gratin dishes or 1 medium baking dish. Cook sausage until browned, breaking it apart with a spoon. Drain off excess fat and keep warm. Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness. In a small bowl mix together remaining cheese and egg yolk. Slowly whisk in milk until thin enough to pour; season with salt and pepper. Drain gnocchi and toss with sausage. Transfer gnocchi to prepared dishes; spoon egg glaze over top. Broil until golden-brown and bubbly. Serve directly from gratin dishes. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-076 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 987 Calories (kcal); 61g Total Fat; (56% calories from fat); 55g Protein; 51g Carbohydrate; 574mg Cholesterol; 506mg Sodium Food Exchanges: 3 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Halibut In Saffron Broth, Potatoes, Tomato-Black Olive Ragout Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TOMATO AND BLACK OLIVE RAGOUT === 3 tablespoons extra-virgin olive oil 1/2 cup chopped onion 1 tablespoon chopped garlic 1 pound very ripe plum tomatoes -- peeled, cored, seeded and diced 1 tablespoon tomato paste 1/2 cup Kalamata olives -- pitted, halved 1/4 cup basil chiffonade 1 teaspoon finely-chopped thyme leaves Salt -- to taste Freshly-ground black pepper -- to taste 1/4 teaspoon crushed red pepper 1/2 teaspoon sugar -- (optional) === MASHED POTATOES AND SAFFRON BROTH === 2 quarts chicken stock 1 pinch saffron - (abt 1/4 oz) Salt -- to taste 5 large Idaho potatoes -- peeled, cubed 1/3 cup unsalted butter -- cut into pieces 1 1/4 cups warm milk Freshly-ground white pepper -- to taste 3 large shallots -- minced 1 tablespoon chopped garlic 2 tablespoons olive oil 1/2 cup finely-chopped green onions === HALIBUT === 8 halibut fillets - (6 oz ea) Creole seasoning -- see * Note 1/4 cup olive oil 1/2 cup saffron broth -- from above * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Tomato And Black Olive Ragout: In a saucepan heat olive oil and sauté onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of Baked Halibut In A Saffron Broth With Mashed Potatoes. Mashed Potatoes And Saffron Broth: In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan sauté shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve. Halibut: Preheat oven to 425 degrees. Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly-oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. Serve fillets in a large bowl on top of Mashed Potatoes, with Saffron Broth ladled over all and fish topped with a generous dollop of Tomato And Black Olive Ragout. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A14) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 28g Total Fat; (72% calories from fat); 4g Protein; 20g Carbohydrate; 26mg Cholesterol; 2424mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Lemon Pudding Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Softened butter -- to grease pan 1/2 cup Flour 1 3/4 cups Sugar -- divided 1/4 cup Unsalted butter, melted 3/4 cup Freshly-squeezed lemon juice 1 tablespoon Freshly-grated lemon zest 3 large Eggs -- separated 2 1/4 cups Buttermilk 1 cup Whipped cream Coulis -- to taste 1/2 cup Fresh berries of choice Mint sprigs -- for garnish Preheat oven to 350 degrees. Lightly butter a 9- by 5-inch loaf pan. In a large bowl combine the flour and 1 1/2 cups of the sugar, mix well. Add the melted butter, lemon juice, lemon zest, and the 3 egg yolks. Mix well and add the buttermilk. Beat the egg whites with the remaining 1/4 cup of sugar until stiff, gently fold into the lemon mixture. Pour the mixture into the prepared pan, place in a water bath, and bake until brown on top and puffed above the rim of the loaf pan, about 1 hour. Serve at room temperature with a spoonful of coulis, a dollop of whipped cream and a few fresh berries. Garnish with mint sprigs. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 8g Total Fat; (23% calories from fat); 5g Protein; 54g Carbohydrate; 93mg Cholesterol; 99mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Lobster Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Lobster 3/4 cup Crushed Ritz crackers 1 tablespoon Lemon juice 2 tablespoons Soft butter 1 tablespoon Chopped parsley Salt -- to taste Freshly ground black pepper -- to taste 1/2 cup Raw lobster meat - (4 ounces) 1/4 cup Melted butter 2 tablespoons Chopped parsley Lemon slices -- for garnish Preheat the oven to 450 degrees. Begin by splitting the lobster, turn the lobster on its back, with one hand hold down the claws. Place the tip of the knife on the center of the body. Push the blade down through the lobsters body and cut it in half lengthwise. Remove the brains, liver, and coral. Using the back of your knife, crack the claws in several places. (This will allow for easy removal of the meat after cooking.) Place the lobster, shell side down, on a baking sheet. In a small mixing bowl, combine the crackers, butter, parsley, lemon juice, and season with salt and pepper. Season the inside of the lobster with salt and pepper. Fill the cavity of the lobster with this filling and cover the tail meat with the excess. Bake for 25 minutes or until the meat is white and the crust is golden brown. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 684 Calories (kcal); 63g Total Fat; (81% calories from fat); 29g Protein; 3g Carbohydrate; 308mg Cholesterol; 1074mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates NOTES : What are we supposed to do with that 1/2 cup of raw lobster meat ?? The recipe did not specify. I, myself, am going to use it as part of the stuffing. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Macaroni With Calamari Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup chopped yellow onions 2 bay leaves 1 1/2 teaspoons salt 1/8 teaspoon cayenne 1 teaspoon red pepper flakes 3 cups chopped peeled seeded fresh tomatoes 2 tablespoons tomato paste 1 teaspoon chopped garlic 1 cup dry white wine 7 cups water 1/4 cup chopped fresh basil leaves 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon sugar 3/4 pound cleaned calamari -- tentacles and bodies removed, cut into rings 1/8 teaspoon vegetable oil 1 pound small elbow macaroni 1/2 cup Kalamata olives -- pitted and halved 1 cup fine dried bread crumbs Freshly-ground black pepper -- to taste 2 tablespoons extra-virgin olive oil In a medium-size saucepan, heat the olive oil over medium-high heat. Add the onions, bay leaves, 1/2 teaspoon of the salt, the cayenne, and pepper flakes. Cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, garlic, wine, 1 cup of the water, the basil, parsley, and sugar. Stir to mix. Bring to a boil, reduce the heat to medium, and simmer until thick, for 45 minutes. Add the calamari and simmer for 12 minutes. Preheat the oven to 350 degrees. In a large saucepan over high heat, combine the remaining 6 cups of water, 1/2 teaspoon of the salt and the vegetable oil. Bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. Pour into a 2-quart baking dish. Pour the calamari sauce over the macaroni and stir to mix. Arrange the olives of the top of the macaroni. In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt, black pepper and extra-virgin olive oil. Mix well and sprinkle over the olives. Bake until the bread crumbs are golden brown, about 30 minutes. Spoon onto serving plates and garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D10) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 11g Total Fat; (84% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 676mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Oysters With Braised Leeks And Tasso Hollandaise Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BRAISED LEEKS === 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Julienned leeks, bottom part only 1/2 cup Dry white wine Salt -- to taste Freshly-ground black pepper -- to taste === TASSO HOLLANDAISE === 1 cup Julienned tasso -- rendered, -- reserving the fat 3 Egg yolks 2 tablespoons Fresh lemon juice 1 stick Unsalted butter -- melted Salt -- to taste Freshly-ground white pepper -- to taste 1 dozen Raw shucked oysters -- shells reserved 1 cup Bread crumbs 1 tablespoon Bayou Blast -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 450 degrees. For braised leeks: Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper. For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. For the oysters, combine the breadcrumbs and Bayou Blast - {Emeril’s Creole Seasoning} together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden-brown, about 2 to 3 minutes. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 35g Total Fat; (73% calories from fat); 6g Protein; 22g Carbohydrate; 222mg Cholesterol; 244mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Potato With Poached Egg And Smoked Salmon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Egg Dishes Potatoes Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sour cream 3 tablespoons Snipped chives 2 tablespoons White wine Salt -- to taste Freshly-ground black pepper -- to taste 4 large Eggs 4 large Just-baked potatoes 4 ounces Smoked salmon -- julienned === GARNISH === Snipped chives Finely-diced red onion Caviar (such as Sevruga, Osetra or Beluga) In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper. Set aside. In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup. Holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels. Slice open top of baked potatoes and squeeze. Top with the eggs and criss-cross salmon strips over. Using a squeeze bottle or a teaspoon, drizzle sour cream sauce over salmon and around potatoes. Garnish decoratively with chives, onion and caviar and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 12g Total Fat; (66% calories from fat); 12g Protein; 2g Carbohydrate; 206mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Ramp Custard With Ramp Relish Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CUSTARD === 1 teaspoon Olive oil 1 cup Thinly-sliced ramp whites (wild leeks) -- reserve the green for the relish 1/2 teaspoon Chopped garlic 5 Eggs 2 1/2 cups Cream 1/4 cup Grated Parmesan cheese 1 pinch Nutmeg === RELISH === 3/4 cup Green part of the ramp -- washed, left whole 2 tablespoons Olive oil 2 tablespoons Chopped red pepper 1/4 cup Crispy bacon bits -- (abt 1 cup raw) 1 teaspoon White wine vinegar Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 450 degrees. Heat the oil in a medium saute pan until it ripples. Add the ramp whites and cook until tender, 3 minutes. Add the garlic and cook for 1 more minute. Remove from the heat and cool as you prepare the custard. In a medium mixing bowl, whisk the eggs until smooth, add the cream and whisk to combine. Add the cheese and cooked ramp. Season with nutmeg, salt and pepper. Divide the custard between 6 small ramekins (6-ounce capacity). Place ramekins in a shallow baking dish. Place inside the oven and add sufficient hot water to come 3/4 way up the side. Cover with foil and bake for 1 to 1 1/4 hours or until firm. Preheat the grill. For the relish: Toss the greens with 1 tablespoon of the oil and season with salt and pepper. Grill lightly for 30 seconds, remove from the grill and roughly chop. Add the greens to a bowl with the red peppers, bacon, vinegar and remaining oil. Season. Serve a small pile of the relish on top of the hot custard for the perfect appetizer. This recipe yields 6 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 35g Total Fat; (86% calories from fat); 8g Protein; 4g Carbohydrate; 246mg Cholesterol; 145mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE FISH === 2 fresh sea trout -- filleted with the skin on Olive oil Creole seasoning -- see* Note === POTATOES AND VEGETABLES === 6 tablespoons butter 2 pounds first of the season red potatoes -- boiled until fork tender Salt -- to taste Freshly-ground black pepper -- to taste 1 pound sugar snap peas -- cleaned, blanched 2 large bundles of asparagus -- blanched === LOVAGE AND GARLIC SAUCE === 1 cup extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup chopped lovage 1/4 cup chopped green garlic 1/2 teaspoon crushed red pepper * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 350 degrees. Season the trout with olive oil and Creole seasoning. Place on a parchment-lined baking sheet and place in the oven. Bake for 10 minutes, or until fish is cooked through. For the potatoes and vegetables: Heat a large sauté pan. Add 3 tablespoons of the butter and the new potatoes. Sauté in the butter for 5 minutes. Season with salt and pepper. In another sauté pan, sauté the snap peas in 2 tablespoons of butter for 3 minutes. Season with salt and pepper. In another sauté pan, sauté the asparagus in the remaining tablespoon of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep warm. For the sauce: Heat the olive oil in a large sauté pan. Season with salt and pepper. When the oil is hot, add the lovage, green garlic and crushed red pepper and cook for 5 minutes. Remove from the heat. To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce over the fish. Garnish with Creole seasoning. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 630 Calories (kcal); 71g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 47mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Stuffed Artichoke Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Artichokes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Artichokes 1 cup Bread crumbs 1/4 cup Grated Parmesan cheese 2 tablespoons Assorted fresh chopped herbs (such as parsley, basil and oregano) 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Trim the artichokes and boil until tender. Remove the chokes and set aside. Preheat oven to 375 degrees. Combine bread crumbs, cheese, herbs and oil; season to taste with salt and pepper. Carefully spread apart leaves of artichokes, leaving them attached. Pack bread crumb mixture into all available spaces. Place on a baking dish and bake 25 minutes or until golden. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 20g Total Fat; (39% calories from fat); 15g Protein; 53g Carbohydrate; 8mg Cholesterol; 772mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Stuffed Radicchio Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Radicchio heads 8 ounces Goat cheese 1/2 cup Pistachio nuts -- lightly toasted, and chopped 2 tablespoons Minced shallots 2 tablespoons Chopped chervil 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 350 degrees. Halve the radicchio heads down the middle. Cut out hard core and remove several layers of inner leaves to hollow out a small hole for stuffing. Chop up radicchio leaves and combine with goat cheese, pistachios, shallots, chervil and olive oil; season to taste with salt and black pepper. Fill radicchio halves with stuffing. Bake until hot and golden, about 30 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-104 broadcast 01-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 31g Total Fat; (72% calories from fat); 21g Protein; 6g Carbohydrate; 60mg Cholesterol; 198mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Turkey Scallopini Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Turkey breast fillets -- flattened (abt 1 1/2 pounds of turkey) Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Ricotta cheese 1/2 cup Chopped calamata olives 1 tablespoon Chopped fresh oregano 1 large Ripe tomato -- cut into 8 slices 1 teaspoon Champagne vinegar 1 tablespoon Olive oil -- for drizzling 1/2 pound Part skim Mozzarella cheese -- thinly sliced Preheat broiler. Arrange the turkey fillets in an ovenproof baking dish. Season and spread a thin layer of ricotta evenly over the turkey. Sprinkle on the olives, then the oregano. Place a slice of tomato on each fillet. Sprinkle the surface with the vinegar, and drizzle on the olive oil. Lay the mozzarella over the top. Broil for 10 to 12 minutes, or until the cheese begins to bubble and brown. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2237 broadcast 11-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 4g Total Fat; (75% calories from fat); 1g Protein; 1g Carbohydrate; 5mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Ziti In Mornay Sauce With Italian Sausage And Fennel Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk Salt -- to taste Freshly-ground white pepper -- to taste 1 pinch nutmeg 6 ounces Parmigiano-Reggiano cheese -- grated 2 tablespoons olive oil 1 large fennel bulb -- cored, sliced thin Freshly-ground black pepper -- to taste 2 pounds hot Italian sausage links -- cut 1/2" pieces 1 pound ziti pasta -- cooked al dente 1/4 cup fresh basil -- cut chiffonade For the Sauce: In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Sauté for 3 to 4 minutes or until soft. Add the sausage and continue to sauté for 3 to 4 minutes. Remove from the heat. In a large mixing bowl, combine the pasta, sausage mixture and Mornay. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil. Yield: 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D10) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 11g Total Fat; (29% calories from fat); 10g Protein; 50g Carbohydrate; 22mg Cholesterol; 101mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked, Stuffed Shrimp Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large Shrimp -- peeled, and tails left on Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces Cheddar cheese -- cut 1 1/4" by 1/4" pieces 2 ounces Prosciutto -- cut 1 1/4" by 1/4" pieces 4 sheets Phyllo Olive oil 1 cup Tomato sauce -- heated Chopped parsley -- for garnish Preheat oven to 350 degrees. Butterfly shrimp; split them down the middle of their backs to open them up. Season each shrimp with salt and pepper. Stuff each shrimp with a piece of cheese and a piece of proscuitto. Gently fold shrimp around stuffing. Roll up phyllo; using a sharp knife, cut into 1/2-inch thick pieces. Carefully unfold phyllo into long, thin strips. Wrap each shrimp in 6 to 8 strips of phyllo and transfer to a baking tray; drizzle with olive oil. Bake 12 minutes until crispy. To serve, spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 11g Total Fat; (54% calories from fat); 15g Protein; 5g Carbohydrate; 67mg Cholesterol; 955mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baklava Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Phyllo leaves (approx 24 leaves) -- thawed, wrapped 3 sticks Butter -- melted 1 pound Almonds or walnuts -- coarsely-ground 1 tablespoon Cinnamon Confectioners' sugar -- in a shaker === SYRUP === 2 cups Sugar 1 cup Water 1/2 cup Light corn syrup Chopped zest of 1 orange 1/2 cup Honey Preheat oven to 350 degrees. Unfold phyllo dough on work surface until flat. Place a 9- by 13-inch jelly roll pan over phyllo and cut dough to fit pan (save scraps for additional inside layers or for another recipe). Cover phyllo dough with a clean, damp towel. Brush bottom and sides of jelly roll pan with butter to coat. Mix nuts with cinnamon. Cover bottom of pan with 1 sheet of phyllo and brush with butter. Repeat 7 times. Sprinkle with 1/3 of nut mixture. Cover with 3 layers of phyllo, each brushed with butter. Layer with 1/3 of nut mixture and repeat with 3 layers of phyllo, each brushed with butter. Layer with remaining 1/3 of nut mixture, and cover with 8 layers of phyllo, each brushed with butter. Push edges of dough into sides of pan to even them. Using a sharp knife, cut pastry into small diamond shapes (with 1 1/2-inch sides), cutting through all layers. Sprinkle water over top to prevent phyllo from curling up. Bake for 1 hour. In a saucepan combine sugar, water, corn syrup and orange zest. Bring to a boil, reduce heat and simmer 10 minutes. Stir in honey. Set aside to cool slightly. Remove baklava from oven and pour warm syrup over entire pan. Serve sprinkled with confectioners' sugar. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 623 Calories (kcal); 35g Total Fat; (47% calories from fat); trace Protein; 84g Carbohydrate; 93mg Cholesterol; 379mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ballymaloe Irish Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : * Irish Lamb Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Shoulder lamb chops, about 1" thick Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Vegetable oil 1/2 cup Guinness beer or any dark beer 1 pound New potatoes 1 pound Baby carrots -- peeled 1 pint Pearl onions -- peeled 4 cups Lamb stock 2 tablespoons Dark roux 2 tablespoons Finely-chopped fresh parsley leaves Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium-low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe inspired from "Irish Country Cooking" by Darina Allen, published by Viking Penguin, 1996 From the TV FOOD NETWORK - (Show # EM-1C04) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 8g Total Fat; (30% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 247mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Balsamic Marinade For Grilled Vegetables Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Grilling Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Extra-virgin olive oil 1/2 cup Balsamic vinegar 2 tablespoons Minced shallots 1 tablespoon Minced garlic paste 1/2 cup Chiffonade of basil 1 Radicchio head -- quartered 2 Creole or Beefsteak tomatoes -- sliced 1/4" thick 1 Red onion -- sliced 1/4" rings 1 Zucchini -- sliced 1/4" thick 2 cups Sliced assorted wild mushrooms (chantrelles, shiitaki, oyster, etc.) 1 Yellow squash -- sliced 1/4" thick 1/2 pound Asparagus spears -- blanched Salt -- to taste Freshly-ground black pepper -- to taste Preheat the grill. Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper. Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side. In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together. Season the marinade with salt and pepper. Remove the vegetables from the grill. In a glass souffle bowl, alternate layering the different vegetables. Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight. Either serve the vegetables in the glass container or on a platter. Garnish with parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 665 Calories (kcal); 72g Total Fat; (95% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Balsamic Marinated White Beans Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked dried white beans 1/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon finely-chopped parsley leaves Salt -- to taste Freshly-ground black pepper -- to taste In a mixing bowl combine all the ingredients together. Mix well. Season with salt and pepper. Cover and let stand for at least 1 hour. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 54g Total Fat; (95% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Balsamic Syrup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Balsamic vinegar In a medium saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. This recipe yields about 3/4 cup syrup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 47g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Bam Burgers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound USDA prime-grade ground beef 1 tablespoon Prepared horseradish puree 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 4 slices Havarti cheese - (2 oz ea) 4 Onion rolls -- split in half 2 tablespoons Butter -- room temperature Preheat the grill. In a mixing bowl, combine the beef , horseradish, and garlic. Mix thoroughly. Season the beef with salt and pepper. Divide the mixture into four balls and form into firm round 3/4-inch-thick patties. Place the patties on a hot grill. Cook the burgers for 4 to 5 minutes on each side for medium. During the last couple of minutes of cooking, place a slice of cheese on each patty. After the cheese has melted remove the burgers from the grill. Spread each half of the rolls with the butter. Place the rolls on the grill and cook for about 30 seconds to lightly toast the bread. Place the burger in between each bun. Garnish each burger according to taste. This recipe yields 4 burgers. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 6g Total Fat; (93% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Beignets With Banana-Caramel Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Vegetable oil -- for deep-frying 1 3/4 cups Flour -- + extra for rolling 1 teaspoon Baking powder 1/2 teaspoon Salt 2 Eggs -- lightly beaten 1 Ripe banana -- mashed 1/3 cup Milk Banana-Raisin Caramel Sauce -- see * Note Powdered sugar -- in a sugar shaker * Note: Add sliced bananas and rum-soaked raisins to your favorite caramel sauce. In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, baking powder and salt. In a large bowl whisk together eggs, banana and milk. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut out desired shapes. Reroll scraps. Fry beignets in small batches about 4 minutes until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. To serve, arrange 3 beignets on each of 4 dessert plates and drizzle with Banana-Raisin Caramel Sauce. Shake powdered sugar over all and serve. This recipe yields 4 servings, about 1 dozen beignets. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4099 Calories (kcal); 439g Total Fat; (94% calories from fat); 9g Protein; 43g Carbohydrate; 96mg Cholesterol; 427mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 87 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Solid vegetable shortening 1 cup Sugar 2 Eggs 3/4 cup Mashed ripe bananas 1 tea pon Baking soda 1/2 teaspoon Salt 1 1/4 cups Flour 1/2 cup Macadamia nuts 1 pinch Cinnamon Preheat the oven to 350 degrees. Oil and flour a 9- by 5- by 3-inch loaf pan. Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky. Pour the dough into the prepared pan and bake about one hour or until the center is brown and set. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2399 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1945 Calories (kcal); 60g Total Fat; (27% calories from fat); 33g Protein; 329g Carbohydrate; 374mg Cholesterol; 1185mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Chocolate Bread Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Unsalted butter -- melted and cooled 4 large Eggs -- lightly beaten 1 cup Light-brown sugar 3 cups Heavy cream 1 cup Milk 1 teaspoon Pure vanilla extract 1/2 teaspoon Ground cinnamon 2 Ripe bananas -- mashed 1/2 cup Pecan pieces 6 cups Day-old bread in 1/2” dice (such as French baguette, Italian loaf -- or brioche) 6 ounces Bittersweet chocolate -- chopped 2 cups Sweetened whipped cream -- for serving Confectioners' sugar -- for sprinkling Preheat oven to 350 degrees. Brush a large baking dish (10- by 14-inches) with 2 tablespoons of butter. In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, cinnamon, bananas, pecans, bread and chocolate, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack until just warm, then cut into squares. To serve, top one square of pudding with a dollop of whipped cream and dust with confectioners' sugar. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-029 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 417 Calories (kcal); 43g Total Fat; (86% calories from fat); 6g Protein; 8g Carbohydrate; 188mg Cholesterol; 64mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Chocolate Bread Pudding I Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 6 cups Half-and-half 1 cup Heavy cream 2 teaspoons Vanilla extract 3/4 cup Sugar 1/2 teaspoon Ground cinnamon 1 pinch Brated nutmeg 1/2 pound Bread -- cut into 1" cubes (about 8 cups loosely packed) 1 cup Dark chocolate pieces 2 Bananas -- peeled, and sliced 1/8" thick 1 Sprig fresh mint -- for garnish === BOURBON SAUCE === 4 tablespoons Unsalted butter - (1/2 stick) 1/2 cup Sugar 1/4 cup Bourbon 4 Egg yolks Preheat the oven to 350 degrees. Whisk the eggs, half-and-half, heavy cream, vanilla, sugar, cinnamon and nutmeg, together until the sugar dissolves. Stir in the bread cubes and allow the mixture to sit for 1 hour, stirring occasionally. Stir in the chocolate pieces and sliced bananas. Pour the mixture into a greased 10 cup baking dish. Bake the pudding for about 1 to 1 1/2 hours or until the pudding sets. Remove the pan from the oven. The pudding can be served right from the oven, warm or room temperature. For the bourbon sauce, Melt the butter in a double boiler over simmering water. Add the sugar and whisk to dissolve. Add the bourbon and whisk for 1 minute. Remove from the heat and drizzle in the egg yolks, whisking constantly. Return the double boiler to the heat and continue whisking until the sauce is pale and slightly thickened, 3 to 4 minutes. Spoon the sauce over the pudding and serve immediately. Garnish with mint sprigs. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 14g Total Fat; (39% calories from fat); 7g Protein; 43g Carbohydrate; 230mg Cholesterol; 168mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Cornmeal Pancakes Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Breakfast Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cornmeal 1 cup Flour 1/2 teaspoon Cinnamon 1 1/2 teaspoons Baking soda 3 tablespoons Brown sugar 1 pinch Salt 1 cup Plain yogurt 1 teaspoon Vanilla extract 3/4 cup Milk 1 Ripe banana -- quartered lengthwise -- and thinly sliced 2 tablespoons Unsalted butter -- melted 3 Egg whites Vegetable oil -- for skillet === GARNISH === Unsalted butter -- softened Maple syrup Heat a cast iron pan over low heat to warm up for 5 minutes. In a large bowl combine the cornmeal and flour. Stir the cinnamon, baking soda and brown sugar together and place in the bowl. Add a pinch of salt. In another bowl combine the yogurt, vanilla and milk. Using a wooden spoon, stir the mixture into the dry ingredients. Lightly fold in the bananas and melted butter. Beat the egg whites until soft peaks form. Gently fold in the egg whites. Add 1 teaspoon of oil to the skillet and add 1 tablespoon of batter to the pan, spreading the batter to form even 2-inch pancakes. Cook until bubbles cover the surface, flip and cook until golden underneath, about 30 to 40 seconds. Continue with the remaining batter. Serve immediately with butter and syrup. This recipe yields 2 dozen pancakes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2246 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 2g Total Fat; (23% calories from fat); 2g Protein; 11g Carbohydrate; 5mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Cream Layered Cake Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE PASTRY CREAM === 15 large egg yolks 2 1/4 cups cornstarch 10 cups heavy cream 6 cups sugar 3 vanilla beans -- split and scraped === FOR THE CAKE === 1 cup milk 8 tablespoons butter -- plus 8 teaspoons butter 32 eggs 8 cups sugar -- plus 8 tablespoons sugar 4 cups flour 4 teaspoons baking powder 4 teaspoons salt 4 teaspoons vanilla === TO FINISH === 6 pounds bananas -- peeled, and cut crosswise into 1/2" slices 10 egg whites 1 cup sugar For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2 cups sugar, cornstarch and 4 cups of the heavy cream. Whisk to blend. Set aside. Combine the remaining 6 cups of cream, 4 1/2 cups of the sugar, and the vanilla in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break, don't be alarmed. Pour the mixture into a large bowl. Press a piece of plastic wrap over the surface of the pastry cream to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer with a wire whip. Beat at medium speed to combine the mixture. If the mixture will not combine, warm another cup of heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. For the cake: Preheat the oven to 350 degrees. In a small saucepan, heat 1 cup of the milk and 8 tablespoons of the butter together. Using an electric mixer with a wire whip, combine the 32 eggs and 8 cups of sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running, slowly add the heated milk. In a mixing bowl, sift 4 cups flour, 4 teaspoons baking powder and 4 teaspoons salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 4 (1/2-sheet) pans with 8 teaspoons of the butter. Sprinkle each with 2 tablespoons of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, and then flip onto a wire rack. To assemble: Spread 1/2 cup of the custard over one cake. Arrange 1/3 of the banana slices, crowding them close together, over the custard. Place a second cake on top of the bananas. Next, spread 2 cups of the custard over the cake. Arrange another third of the banana slices over the custard. Top with another cake. Spread another 2 cups of the custard over the cake. Arrange the remaining third of bananas over the custard. Top with the remaining cake. Cover with plastic wrap and chill for at least 4 hours. To finish: Whip the egg whites and sugar, in two batches, to stiff peaks. Remove the cake from the refrigerator and discard the plastic wrap. Spread the whipped egg whites evenly over the sides and top of the cake. Using a small blowtorch, torch the sides and top of the cake evenly. Slice the cake into individual servings. This recipe yields 20 to 25 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1460 Calories (kcal); 62g Total Fat; (37% calories from fat); 19g Protein; 213g Carbohydrate; 640mg Cholesterol; 763mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 11 1/2 Fat; 10 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Foster Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons Butter -- cut into cubes 1/2 cup Brown sugar 1/2 teaspoon Ground cinnamon 4 Ripe bananas -- peeled, and halved lengthwise 1 cup Banana liqueur 1 cup Myers Rum 1 pint Vanilla bean ice cream 8 slices Yellow pound cake - (abt 1” thk) Powdered sugar -- in a shaker 4 sprigs Fresh mint In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. To assemble, place two scoops of ice cream, between two slices of pound cake, forming a sandwich. Place the sandwich in the center of a shallow bowl. Spoon two banana halves on top of the sandwich. Spoon the sauce over the top. Garnish with powdered sugar and fresh mint. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 461 Calories (kcal); 23g Total Fat; (54% calories from fat); trace Protein; 43g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Foster Ice Cream Pies Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter -- cut into cubes 1/2 cup Brown sugar 1/2 teaspoon Ground cinnamon 4 Ripe bananas -- peeled, and cut lengthwise into halves 1/4 cup Banana liqueur 1/2 cup Myers Rum 1 quart Cream 8 Egg yolks 12 Three-inch tart shells of graham cracker crust 3/4 cup Caramel sauce 4 Egg whites 1/4 cup Sugar In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth. In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely. Add the banana/cream mixture to the electric ice cream machine. Process according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about 1 hour. In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and serve. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C06) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 27g Total Fat; (75% calories from fat); 5g Protein; 15g Carbohydrate; 222mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Quesadillas Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese -- at room temperature 1/2 cup confectioners’ sugar 2 medium ripe bananas -- peeled 10 flour tortillas (7" dia) 4 tablespoons butter 2 1/2 cups Caramel Sauce -- warm, (see recipe) 4 medium bananas Whipped cream Fresh mint sprigs In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large sauté pan, over medium heat, melt 1 tablespoon of the butter. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 cup of the warm Caramel Sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 21g Total Fat; (74% calories from fat); 4g Protein; 12g Carbohydrate; 62mg Cholesterol; 181mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Tent Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Banana -- peeled, halved 1 Vanilla bean -- split in half 1 tablespoon Cold butter 1 tablespoon Myers Dark Rum 1 teaspoon Brown sugar 1 teaspoon White sugar 1 pinch Cinnamon 1 pinch Grated nutmeg 1 pinch Ground cloves 2 scoops Banana rum ice cream -- see * Note Fresh mint sprigs Powdered sugar Whipped Cream * Note: Bananas folded into softened rum ice cream. Preheat the oven to 400. Make a foil envelope with 8- by 10-inch piece of aluminum foil. Lay the bananas in the foil envelope. Scrape the vanilla bean and spread the insides over the bananas. Place the scraped pod in the envelope. Add the butter, rum, sugars, and spices to the envelope, seal, and place in the oven. Bake for 8 to 10 minutes. Remove from the oven, open the envelope and pour the banana with its sauce over the banana rum ice cream. Garnish with whipped cream, powdered sugar and mint. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2399 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 12g Total Fat; (45% calories from fat); 1g Protein; 31g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bananas Foster Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1 cup Heavy cream 1/4 cup Rum 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 cup Raisins 6 Bananas 1 Nine-inch homemade or prepared fully-prebaked tart shell 1 1/2 cups Homemade pastry cream -- chilled Whipped cream Mint sprigs -- for garnish Confectioners' sugar -- for garnish Preheat oven to 375 degrees. In an ovenproof saucepan or deep skillet, combine sugar with 1/4 cup water and bring to a boil, stirring, over medium heat. Cook, stirring often with wooden spoon until sugar turns to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and carefully stir in cream, rum, spices and raisins (mixture will bubble furiously). Return pan to heat and boil 3 minutes. Peel bananas, slice them on the diagonal, and add to caramel sauce, turning to coat thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven and let cool. Immediately before serving, fill tart shell with pastry cream until three-quarters full, and smooth top. Arrange cooled bananas in a decorative pattern over top of tart; drizzle with a few spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative rosettes on top of tart and garnish with mint sprigs and confectioners' sugar. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 11g Total Fat; (33% calories from fat); 2g Protein; 50g Carbohydrate; 41mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baptist Church-Fried Chicken Wings Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for deep frying 1/2 cup Buttermilk 3 tablespoons Bayou Blast -- see * Note 2 cups Flour 1 pound Chicken wings Potato salad -- for serving Parsley sprigs -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a deep fryer or high-sided skillet heat oil to 360 degrees. In a mixing bowl combine buttermilk, 1 tablespoon Bayou Blast and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole seasoning. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degree oven until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs. This recipe yields 2 servings (6 to 10 wings). Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2137 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1997 - - - - - - - - - - - - - - - - - - - Per serving: 752 Calories (kcal); 21g Total Fat; (26% calories from fat); 37g Protein; 98g Carbohydrate; 97mg Cholesterol; 156mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Bar-B-Cued Oysters With Spicy Garlic Butter Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter -- room temperature 2 tablespoons minced parsley 1 tablespoon lemon juice 2 teaspoons minced garlic 1 teaspoon hot pepper sauce 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 24 oysters in their shells -- washed In a bowl combine all the ingredients except the oysters, and mix well. Adjust the seasoning to taste and transfer the mixture to a large piece of plastic wrap. Roll up the flavored butter to form a tight log and freeze. (Alternately, the flavored butter can be stored in the refrigerator for up to 1 week.) Preheat a gas or charcoal grill. Remove the cold log of butter from the freezer and unwrap. Shuck the oysters and discard the top shell, leaving the oysters on the bottom half shell. Slice thin rounds of butter, about 1 1/2 teaspoons each, and place 1 round on top of each oyster. Place the oysters on the heated grill, close the grill cover, and cook, covered, until the butter is melted and bubbly, and the oysters are no longer opaque and have curled around the edges, about 4 minutes. Serve immediately. This recipe yields 4 to 6 servings (24 baked oysters). Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 35g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 93mg Cholesterol; 570mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecue Oysters Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large Shucked oysters -- liquid reserved 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/4 cup Chopped yellow onions 3 Bay leaves 3 Lemons -- peeled and sectioned 2 cups Shrimp stock 1/2 cup Worcestershire sauce 1/4 cup Dry white wine 2 cups Heavy cream 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 4 Biscuits 1 Long chives Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a sauce pot, heat the olive oil. When the oil is smoking hot, saute the shallots, garlic, and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid. Season with salt and fresh black pepper. Bring up to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. Strain the liquid into a sauce pot, about 1 1/2 cups. Bring the sauce up to a boil and reduce to a simmer. Simmer for 15 minutes, 4 to 5 tablespoons of the liquid should be left. In a saute pan, bring the cream up to a boil and reduce to a simmer. Stir in the barbecue base. Add the oysters and simmer for 2 to 3 minutes. Stir in the butter. Reseason if needed. Remove from the heat. Pile the oysters in the center of the plate. Spoon the sauce over the oysters and dirty the rim. Place three biscuits on the plate, close to the oysters, forming a triangle. Garnish with long chives and Emeril’s Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 765 Calories (kcal); 64g Total Fat; (73% calories from fat); 8g Protein; 44g Carbohydrate; 181mg Cholesterol; 945mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 12 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Salmon With Andouille And Potato Hash Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 3 ounces Andouille sausage -- finely chopped 1/2 cup Minced onions 2 teaspoons Chopped garlic 2 cups Cubed potatoes -- blanched 2 cups Veal reduction 1/4 cup Chopped green onions 4 Salmon fillets - (4 oz ea) 1 1/4 cups Sweet barbecue sauce Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour 1 Onion -- cut into thin rings 2 cups Vegetable oil 1 tablespoon Finely-chopped parsley In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and saute for 2 minutes. Add the garlic and potatoes and saute for 1 minute. Season with salt and pepper. Add the veal reduction and green onions. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat and keep warm. Season the salmon fillets with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 minutes on each side. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce. Place the pan in the oven and roast for 2 to 3 minutes for medium-rare. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saute pan, heat the vegetable oil. When the oil is hot, add the onion rings and fry until crispy and golden-brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper-lined plate. Season the onions with salt and pepper. To assemble, spoon about 1/4 cup of the barbecue sauce in the center of each plate. Spoon 1/2 cup of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash. Garnish with the fried onions and parsley. This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A16 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1132 Calories (kcal); 119g Total Fat; (93% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Bread Dough For Stuffed Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Yeast 1 1/2 teaspoons Sugar 1 teaspoon Salt 1 Egg 3 3/4 cups Flour 1/2 stick Butter -- melted In a large bowl stir yeast into 1 cup lukewarm water until dissolved. Let sit until small bubbles form around edges. Whisk in sugar, salt and egg until thoroughly blended. Using a wooden spoon, stir in flour and butter until dough comes together. Mix gently with your hands until it forms a smooth ball of dough. Return dough to cleaned bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours. Turn out dough onto work surface and gently squeeze out air bubbles. Fill and shape as desired. This recipe yields dough for 1 loaf of bread. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2226 Calories (kcal); 55g Total Fat; (22% calories from fat); 57g Protein; 368g Carbohydrate; 311mg Cholesterol; 2669mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basic Brown Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pounds Beef bones -- sawed 2” pieces 6 ounces Tomato paste - (1 can) 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped carrots 2 cups Claret wine 20 Peppercorns 5 Garlic cloves -- peeled 5 Bay leaves 1 teaspoon Dried leaf thyme Salt -- to taste 1 1/2 gallons Water Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Add the water and bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. This recipe yields 1/2 gallon of stock Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A36 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 1g Total Fat; (3% calories from fat); 8g Protein; 59g Carbohydrate; 0mg Cholesterol; 635mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Chicken Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 large Onion -- peeled, quartered 1 Carrot -- peeled, chopped 2 Celery stalks -- chopped 1 Garlic bulb -- cut in half 1 Bouquet garni 2 pounds Raw chicken bones -- rinsed in cold water 4 quarts Cold water Salt -- to taste Freshly-ground black pepper -- to taste In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables. This recipe yields 3 quarts of stock. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A36 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 14g Total Fat; (45% calories from fat); 5g Protein; 33g Carbohydrate; 0mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Danish Dough Recipe By :Emeril Lagasse - Adapted from "Joy Of Cooking" Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- beaten 3/4 cup Warm milk -- (about 110 degrees) 1/4 ounce Active dry yeast - (1 pkg) 4 cups Bread flour 1 teaspoon Salt 2 tablespoons Sugar 1 1/2 cups Butter 1 1/2 teaspoons Ground cardamom In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator. Beat 1 1/2 cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours. For use, roll the dough into the desired shape following the rolling techniques. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2387 broadcast 10-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 4767 Calories (kcal); 300g Total Fat; (56% calories from fat); 86g Protein; 434g Carbohydrate; 1144mg Cholesterol; 5154mg Sodium Food Exchanges: 27 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 57 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Dough Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Sugar 2 1/4 cups Warm water -- (110 degrees) 2 teaspoons Dried yeast 6 cups Flour 2 teaspoons Salt 1 tablespoon Butter -- softened === OPTIONAL EGG WASH === 1 Egg -- lightly beaten with 1 teaspoon Water === SUGGESTED GARNISHES === Poppy, sesame, caraway or fennel seeds Coarse salt Coarse-cracked black pepper In bowl of an electric mixer stir sugar into warm water until dissolved. Sprinkle yeast over and set aside until frothy, about 10 minutes. In a large bowl mix together flour and salt; rub in butter with your fingers. Place bowl with yeast mixture on electric mixer fitted with dough hook. Start machine on slow speed and gradually add flour mixture to yeast mixture. Your dough should be firm; add more flour if needed. Mix until dough comes together. Flour work surface and turn out dough. Knead until smooth and elastic. Oil a bowl and add dough, turning to coat top. Cover and set aside to double in size. Turn out onto a lightly-floured surface. Punch dough down and cut into small workable pieces of dough. Shape into desired shape, such as knots, crescents, breadsticks, round rolls, or Parker House rolls; place on a baking sheet, leaving enough room between them for rolls to double. Cover with a towel and place in a warm draft-free place to double. Preheat oven to 400 degrees. For shiny rolls, brush with egg wash, if desired. Sprinkle tops with choice of suggested garnishes. Bake until golden brown and sound hollow when tapped. For thicker, harder crusts, place a small bowl of water in your oven during cooking to provide steam; you can also spray your oven with a water mister several times during baking. This recipe yields 12 to 15 rolls, depending on size. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-077 broadcast 12-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 2g Total Fat; (7% calories from fat); 7g Protein; 48g Carbohydrate; 18mg Cholesterol; 372mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Foccacia Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BASIC DOUGH === 1 1/2 cups Warm water -- (110 to 115 degrees) 1 tablespoon Sugar 1/4 ounce Yeast - (1 pkg) 3 1/4 cups All-purpose flour (you may need more to achieve the smooth elasticity) 2 teaspoons Salt === TOPPING === 2 tablespoons Olive oil 1 Italian Roma tomato -- sliced thinly 2 tablespoons Chiffonade of basil 1/4 cup Grated Parmesan cheese - (2 oz) In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the oven to 375 degrees. Punch down the dough, and remove it from the bowl onto a lightly oiled, 9- by 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 to 35 minutes. This recipe yields 6 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2183 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 5g Total Fat; (16% calories from fat); 7g Protein; 54g Carbohydrate; 0mg Cholesterol; 714mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Gazpacho Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Gazpacho Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Ripe tomatoes -- peeled, seeded, -- and chopped 1/2 pound Cucumbers -- peeled, seeded -- and chopped 1 cup Chopped celery 1/2 cup Chopped red pepper 1/2 cup Chopped red onion 1 teaspoon Chopped garlic 1 tablespoon Chopped jalapeno pepper 3 tablespoons Red wine vinegar 1/4 cup good Olive oil 12 ounces Tomato juice Salt -- to taste Freshly ground black pepper -- to taste Ground coriander 3 tablespoons Chopped cilantro 1 Lime -- cut into slices 6 slices French bread -- toasted === GAZPACHO RELISH === 2 tablespoons Small-diced red pepper 2 tablespoons Small-diced cucumber 2 tablespoons Small-diced red onion 2 tablespoons Small-diced red tomatoes 1 teaspoon Minced garlic 1 tablespoon Lime juice 1 tablespoon Olive oil Salt -- to taste Freshly ground black pepper -- to taste Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare the Gazpacho Relish by combining all ingredients. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2178 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1331 Calories (kcal); 17g Total Fat; (11% calories from fat); 43g Protein; 251g Carbohydrate; 0mg Cholesterol; 3005mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Hot-Milk Sponge Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Milk 1 tablespoon Butter -- plus 2 teaspoons Butter 8 large Eggs 2 cups Sugar -- plus 2 tablespoons Sugar 1 cup Bleached flour 1 teaspoon Baking powder 1/2 teaspoon Salt 1 teaspoon Pure vanilla extract Preheat the oven to 350 degrees. In a small saucepan, heat the milk and 1 tablespoon of butter, over medium heat. Put the eggs and 2 cups of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. With the machine on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt together in another large mixing bowl. Add the egg mixture and vanilla, fold to mix thoroughly so the mixture is smooth. Grease 12- by 17-inch baking sheet pan with the remaining butter. Sprinkle with the remaining 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake until the cake springs back when touched, about 15 minutes. Let cool for about 2 minutes. Sprinkle a piece of parchment paper with powdered sugar. Using a thin spatula or knife, loosen the edges of the cakes, then flip onto the paper. Cool completely. This recipe yields one 12- by 17-inch sheet cake. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2871 Calories (kcal); 60g Total Fat; (18% calories from fat); 61g Protein; 531g Carbohydrate; 1564mg Cholesterol; 2259mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 28 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Durum semolina 1 teaspoon Salt 2 Eggs - (to 3) 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2-inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. Bring a pot of salt water to a boil. Add the pasta and cook for about 3 to 4 minutes or until the pasta is tender. Drain and toss the pasta with olive oil, salt and pepper. Serve warm. This recipe yields 1 pound of pasta for 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basic Pie Crust Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups All-purpose flour 1 teaspoon Salt 1/2 teaspoon Sugar 10 tablespoons Chilled butter, lard or shortening -- cut small pieces 4 1/2 tablespoons Ice water Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs. Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough. If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes. Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan. Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen. This recipe yields two 9-inch pie crusts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-039 broadcast 03-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 516 Calories (kcal); 1g Total Fat; (2% calories from fat); 15g Protein; 108g Carbohydrate; 0mg Cholesterol; 1070mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basic Pilaf Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil 1/2 cup Chopped onion 6 ounces Raw chicken breast half -- chopped fine (about 3/4 cup chopped chicken) 1 cup Raw rice 1 Bay leaf 3 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste Heat oil in a small saucepan. Add onion and cook until translucent. Add chicken and cook for 4 minutes. Add rice and bay leaf, stir to coat and add stock. Bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes or until tender. Season with salt and pepper, fluff rice with a fork and serve. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-122 broadcast 11-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 5g Total Fat; (70% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2148mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Pizza Dough Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast (or 1/4-ounce compressed yeast) 2 1/2 cups Unbleached all-purpose flour -- to 3 cups 1 cup Lukewarm water 2 tablespoons Olive oil -- plus more -- for greasing bowl 1/2 teaspoon Salt 1/2 teaspoon Bayou Blast -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm water, stirring to mix well. Stir in oil, salt, Bayou Blast and just enough of remaining flour, a handful at a time, until dough holds its shape. Turn out dough onto a lightly-floured work surface and knead until dough is smooth and elastic, about 5 minutes. Add a little more flour if dough becomes too sticky. Lightly oil a 2-quart bowl. Transfer dough to bowl and cover with plastic wrap. Let dough rise until doubled, about 1 hour. Turn out dough onto lightly-floured work surface, push gently to squeeze out air bubbles, and divide into 2 or 4 pieces. Roll dough pieces into balls, cover with a damp towel and let rest 15 to 20 minutes before using. This recipe yields enough dough for four 6-inch or two 10-inch pizzas. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 27g Total Fat; (91% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 1069mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Pizza Dough II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active yeast 2 teaspoons sugar 1 cup warm water -- (110 degrees) 1/4 cup lard 3 cups flour - (to 4 cups) 2 teaspoons salt Olive oil In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. This recipe yields dough for 2 (12-inch) pizzas. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 twelve-inch pizzas" - - - - - - - - - - - - - - - - - - - Per serving: 482 Calories (kcal); 52g Total Fat; (95% calories from fat); 3g Protein; 3g Carbohydrate; 49mg Cholesterol; 4274mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Polenta Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Salt 1 teaspoon Freshly-ground white pepper 10 1/2 cups Milk, whole 3 1/2 cups Stone-ground cornmeal - (1 lb) 1 cup Grated Parmigiano-Reggiano cheese Bring the salt, pepper, and milk to a boil. Remove from the heat. Slowly whisk in the cornmeal until all is incorporated. Return to a low heat and cover, stir occasionally. Cook until the polenta is smooth and creamy. Fold in the cheese. Season with salt and pepper if needed. Fill a loaf pan with the polenta and allow to chill for 1 to 2 hours for Shrimp Etouffee. Reserve the other polenta poured into two loaf pans for the Polenta Pie. This recipe yields 12 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4263mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basic Rice Pilaf Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped onion 1 cup Rice 2 1/2 cups Chicken broth -- plus additional, -- if necessary Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Shrimp -- peeled, deveined 1 tablespoon Chopped green onions 1 tablespoon Chopped parsley 1 teaspoon Bayou Blast -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to simmering, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Bayou Blast before serving. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-019 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 11g Total Fat; (17% calories from fat); 36g Protein; 80g Carbohydrate; 173mg Cholesterol; 1129mg Sodium Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Risotto Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Chicken stock, heated 2 tablespoons Olive oil 2 tablespoons Finely-minced onions 1/2 pound Arborio rice 2 tablespoons Butter 2 tablespoons Heavy cream 1 tablespoon Chopped chives 1 tablespoon Chopped parsley 1/4 cup Grated Parmesan cheese -- plus -- extra for garnish Truffle oil -- for drizzling Heat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy-based, wide saucepan heat olive oil, add onions and cook until golden over medium heat. Add rice and stir to coat each and every grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix . Allow this liquid to be absorbed, then add 1/2 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight. Stirring quickly with a wooden spoon, add butter and cream. Risotto will become very creamy. Stir in herbs and cheese. Remove from heat and adjust seasoning to taste. Serve topped with freshly-grated cheese and drizzle with truffle oil, if using. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-075 broadcast 11-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 17g Total Fat; (42% calories from fat); 6g Protein; 45g Carbohydrate; 30mg Cholesterol; 165mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Savory Pie Crust Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pastry Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups Flour 1 teaspoon Salt 1 1/2 cups Cold lard or solid vegetable shortening 4 tablespoons Ice water - (4 to 5 tbsps) Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe. This recipe yields two 9-inch pie crusts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1479 Calories (kcal); 4g Total Fat; (2% calories from fat); 42g Protein; 310g Carbohydrate; 0mg Cholesterol; 2140mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Basic Tamale Dough Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Masa harina (available in Latin-American markets) 2 cups Warm water 1/2 cup Finely-diced onion 1 cup Lard or vegetable shortening Chili powder -- to taste Cumin -- to taste Salt -- to taste Freshly-ground black pepper -- to taste In a bowl beat 2 cups warm water into masa harina to make a stiff, smooth dough. In a large bowl, beat lard with electric mixer or wooden spoon until light and fluffy. Begin adding masa, a handful at a time, beating constantly. When all masa is incorporated, beat in onions and season to taste with chili powder, cumin, salt and pepper. This recipe yields enough dough to make 25 tamales. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 832 Calories (kcal); 9g Total Fat; (9% calories from fat); 21g Protein; 174g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Tamale Dough With Sweet Roasted Corn Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Corn kernels, fresh off the cob 1 1/2 cups Masa harina 3/4 teaspoon Baking powder 3/4 teaspoon Salt 1 teaspoon Ground cumin 3 tablespoons Softened butter 1/3 cup Lard, shortening, or duck fat 3/4 cup Water -- plus 3 tablespoons Water 10 Fresh corn husks Preheat oven to 350 degrees. Cook the corn in a non-stick pan, stirring constantly, until it is sweet and golden-brown -- you want the natural sugars to come out. Mix the masa, baking powder, salt, and cumin thoroughly together. In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes. Add the corn and beat for 1 minute. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of water until light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes. Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of the tamale. Repeat with remaining filling. Place it seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of water and seal the foil closed, seam on top. Place in the oven and bake for 30 minutes. This recipe yields 10 tamales. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basil Mayonnaise Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Egg Juice of one lemon 1 teaspoon Dijon mustard 1/3 cup Chopped basil 1 teaspoon Minced garlic 2 tablespoons Chopped green onions Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil In a food processor, combine all the ingredients together, except for the olive oil. Puree the mixture for 15 minutes. While the processor is running, slowly stream in the olive oil. When all the oil is incorporated, turn the machine off and scrape down the sides of the bowl. Continue processing until the mayonnaise is thick. Season with salt and pepper. Remove the mayonnaise and refrigerate for 30 minutes before using. This recipe yields about 1 cup of mayonnaise. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2411 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1991 Calories (kcal); 221g Total Fat; (98% calories from fat); 6g Protein; 3g Carbohydrate; 187mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Batter-Fried Jerusalem Artichokes Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Jerusalem artichokes -- peeled, and sliced 1/2" thick Vegetable oil -- for deep-frying 2 cups Flour -- divided 2 teaspoons Baking powder 3 tablespoons Peanut oil 1 cup Warm beer 1/2 teaspoon Salt 2 Egg whites 2 tablespoons Chopped parsley -- for garnish 1 cup Tomato sauce -- for dipping In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cool. In a deep-fryer heat oil to 360 degrees. Mix 1 3/4 cups flour, baking powder, peanut oil, beer, and salt together until smooth. In another bowl beat egg whites with a pinch of salt to stiff peaks. Gently fold whites into batter. Drain artichokes, pat dry and dredge them lightly in remaining flour. Drop them into batter, allow excess batter to drip off and deep-fry until golden-brown, 1 to 2 minutes. Drain and season with salt and pepper. Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 576 Calories (kcal); 14g Total Fat; (22% calories from fat); 15g Protein; 97g Carbohydrate; 0mg Cholesterol; 1220mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bayonne Gougere Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 cup butter - (1 stick) 1/4 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 cup flour 4 large eggs -- at room temperature 1/4 pound Gruyere cheese -- grated 1/4 pound Jambon de Bayonne -- finely chopped Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large saucepan, combine the milk, butter, salt, and black pepper over medium-high heat. Bring to a boil, then remove from the heat, add the flour, and with a wooden spoon, stir briskly for about 1 minute to incorporate. Return to the heat and continue stirring for 1 minute, over medium-high heat. Remove from the heat and add the eggs one at a time, beating after each addition. Add the cheese and ham and beat until it is incorporated and a slightly soft dough forms. Drop the dough by the spoonful onto the prepared baking sheet to form a ring (about 12 to 14 spoonfuls). Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake until golden brown, about 25 minutes. Remove from the oven and serve warm on a platter. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 5g Total Fat; (43% calories from fat); 6g Protein; 9g Carbohydrate; 76mg Cholesterol; 105mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bayou Blast - {Emeril's Creole Seasoning} Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons Paprika 2 tablespoons Salt 2 tablespoons Garlic powder 1 tablespoon Black pepper 1 tablespoon Onion powder 1 tablespoon Cayenne pepper 1 tablespoon Dried oregano 1 tablespoon Dried thyme Combine all of the above ingredients thoroughly. Store in a clean, new or recycled, airtight shaker-type spice jar. This recipe yields 2/3 cup of Emeril's famous "Bayou Blast" Creole seasoning. Comments: "Bayou Blast" gives you the big, bold flavor of Southern Louisiana by imparting the perfect balance of spices to your Cajun creations. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - Essence Recipes Link Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 4g Total Fat; (16% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 12811mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Chicken And Andouille Hash With Poached Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Chicken breast 1/4 cup Prepared BBQ sauce Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Olive oil 2 cups Diced cooked potatoes, 1/2” dice 1/4 cup Small-diced onions 2 tablespoons Minced shallots 1 cup Chopped Andouille sausage - (8 ounces) 1 tablespoon Minced garlic === POACHED EGGS === 1/2 teaspoon White vinegar 1/2 teaspoon Salt 4 Eggs === FOR SERVING === Sauce Piquante -- see * Note 3 tablespoons Shaved green onions * Note: See the “Sauce Piquante” recipe which is included in this collection. Heat the grill or broiler. Season the chicken with salt and pepper. Brush the BBQ Sauce on the chicken, coating the breast completely. Place the chicken on the hot grill or broiler and cook for 5 to 6 minutes on each side. Set aside and cool. For hash: In a saute pan, heat the oil. Add the potatoes and saute, shaking the pan occasionally, for 2 minutes. Add the onions, shallots, and andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add to the andouille mixture and saute for 1 minute. Add the garlic and season with salt and pepper, stir occasionally for 4 minutes. For poached eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels. To assemble, spoon a small amount of the Sauce Piquante in the center of the plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2280 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 14g Total Fat; (68% calories from fat); 13g Protein; 2g Carbohydrate; 209mg Cholesterol; 344mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Duck Sandwich Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Duck Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Duck meat from 1 whole roasted duck 1 cup Homemade or prepared barbecue sauce 1 tablespoon Thinly-sliced green onions 2 Onion rolls - (6" long ea) 1 bag Zapp's potato chips -- optional Thinly slice duck into bite-size strips. In a small saucepan combine duck, barbecue sauce and green onions and heat through. Slice open rolls and toast them. Fill each roll with a generous portion of duck mixture. Serve garnished with some Zapp's potato chips. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2131 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Bbq Mussel Poor Boys Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen fresh mussels -- steamed, and removed from the shell Creole seasoning -- to taste Freshly-ground black pepper -- to taste 1 tablespoon olive oil 1/4 cup chopped onions 2 tablespoons minced garlic 1/2 pound shrimp shells 3 bay leaves 3 lemons -- peeled, sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 cup dry white wine 1/4 teaspoon salt 2 cups heavy cream 2 French bread loaves -- cut in half, and toasted Season the steamed mussels with Creole seasoning and pepper. Refrigerate the mussels while you make the sauce base. Heat oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. In a large saute pan, add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Add the cooked mussels to the sauce. Toss quickly. To serve, slice the French bread lengthwise and open. Spoon the BBQ mussels into the bread. Slice and serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C36) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1115 Calories (kcal); 54g Total Fat; (43% calories from fat); 24g Protein; 133g Carbohydrate; 163mg Cholesterol; 1860mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 10 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe Adapted from "New New Orleans Cooking" by Emeril Lagasse. Published by William Morrow, 1993 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Oysters With Oriental BBQ Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Grilling Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oysters -- cleaned, popped open 2 cups Ketchup 1 teaspoon Cayenne pepper 1 tablespoon Brown sugar 1/4 cup Worcestershire sauce 2 tablespoons Soy sauce 1 tablespoon Red wine vinegar 1 tablespoon Minced garlic 1 tablespoon Minced ginger 1 bunch Scallions -- grilled Place oysters in shells on grill. Mix next 8 ingredients in a bowl. After 3 to 4 minutes, remove top shells of oysters and spoon on sauce. Let cook one minute. Garnish with grilled scallions. This recipe yields ?? servings. Recipe Source: EMERIL GRILLS with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG02 broadcast 07-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 675 Calories (kcal); 4g Total Fat; (4% calories from fat); 16g Protein; 163g Carbohydrate; 36mg Cholesterol; 8489mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Quail Over Andouille Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 pound Andouille sausage -- finely chopped 1 cup Chopped onions 1/2 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 5 Eggs 1 cup Heavy cream 3 cups Milk 8 ounces Grated white cheddar cheese 1/2 cup Green onions -- chopped 8 cups One-inch cubed white bread 12 Farm-raised quails - (to 16) -- wings clipped. and split down the breast bone 1 recipe Sweet Barbecue Sauce -- see * Note 1 recipe Warm Haricots Verts Relish -- see * Note 1 tablespoon Finely-chopped fresh parsley * Note: See the "Sweet Barbecue Sauce" and "Warm Haricots Verts Relish" recipes which are included in this collection. Preheat the grill. In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool. In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions. Preheat the oven to 375 degrees. Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving. Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often. To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 325 Calories (kcal); 27g Total Fat; (73% calories from fat); 10g Protein; 11g Carbohydrate; 227mg Cholesterol; 132mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Rock Shrimp Over Creamy Grits Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium-large shrimp in shells - (abt 42) -- shells removed and reserved 2 tablespoons Creole Seasoning -- see * Note 16 turns freshly-ground black pepper -- in all 2 tablespoons olive oil -- in all 1/4 cup chopped onions 2 tablespoons minced garlic 3 bay leaves 3 lemons -- peeled, sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 cup dry white wine 1/4 teaspoon salt 2 cups heavy cream 2 tablespoons butter Creamy Stone Ground Grits -- (see recipe) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the shrimp with Creole seasoning and 8 turns black pepper. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Spoon the grits in the center of each plate. Place the shrimp around the grits. Spoon the sauce over the shrimp and around the plate. Garnish with chopped chives. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C82) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 28g Total Fat; (84% calories from fat); 2g Protein; 9g Carbohydrate; 89mg Cholesterol; 430mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bbq Salmon Gravlox With Warm Potato Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup kosher salt 2 cups Sweet Barbecue Sauce -- see * Note 2 pounds fresh skin-on salmon fillet -- pin bones removed, and rinsed under cold water 1 tablespoon olive oil 1/2 pound ground fresh andouille sausage or other smoked sausage 1/2 cup minced onions 1 pound Idaho potatoes -- peeled, diced small, and cooked until tender 1 teaspoon chopped garlic 2 tablespoons chopped green onions, green part only 3 hard-boiled eggs -- chopped 16 toasted cornbread crouton rounds * Note: See the "Sweet Barbecue Sauce" recipe which is included in this collection. In a mixing bowl, combine the salt and the Sweet Barbecue Sauce. Place the salmon, skin-side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a 1/2 sheet pan. Place something heavy like a skillet, weights, or a brick wrapped in plastic wrap on top of the salmon. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours. In a large saute pan, heat the oil. Add the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and stir in the garlic, green onions and chopped egg. Set aside and keep warm. Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all the cure. Using a sharp knife, slice the salmon diagonally paper thin. To serve, mound some of the potato mixture in the center of the plate. Place the BBQ salmon gravlax on the croutons and place around the potato mixture. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C31) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 4g Total Fat; (35% calories from fat); 4g Protein; 11g Carbohydrate; 80mg Cholesterol; 5667mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Salmon Over Andouille Potato Hash With Crispy Fried Onions Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 3 ounces ground andouille sausage 1/2 cup chopped yellow onions 2 teaspoons chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup chopped peeled seeded fresh tomatoes 2 cups cubed potatoes -- blanched until fork tender 1 cup veal reduction 2 tablespoons chopped green onions 4 salmon fillets - (6 oz ea) -- skin removed 1 1/4 cups Sweet Barbecue Sauce -- (see recipe) 1/2 cup flour 1 onion -- cut thin rings 2 cups vegetable oil 1 cup Emeril’s Homemade Worcestershire Sauce -- (see recipe) 1 tablespoon finely-chopped parsley Preheat the fryer to 360 degrees. In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, add the andouille sausage and render for 3 minutes. Add the onions and sauté for 2 minutes. Add the garlic and tomatoes and sauté for 1 minute. Season with salt and pepper. Place the potatoes in the fryer and cook until golden, about 5 minutes. Remove the potatoes from the oil and place them in the andouille sausage mixture. Add the veal reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions and keep warm. Season the salmon fillets with salt and pepper. In a sauté pan, heat the remaining olive oil. When the oil is hot, sear the salmon for 2 to 3 minutes on each side for medium-rare. Remove the pan from the heat and brush each fillet with a tablespoon of the barbecue sauce. Season the flour with salt and pepper. Dredge the onions in the seasoned flour. In a saucepan, heat the vegetable oil. When the oil is hot, add the onions and fry until crispy and golden brown, about 2 to 3 minutes, stirring constantly. Remove from the oil and drain on a paper towels. Season the onions with salt and pepper. To assemble, spoon about 1/4 cup of the sauce in the center of each plate. Spoon 1/2 cup of the hash in the center of the sauce. Lay the salmon fillet directly on top of the hash and spoon the Worcestershire sauce over the fish. Garnish with the fried onions and parsley. This recipe yields 4 main-course servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP09) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1131 Calories (kcal); 119g Total Fat; (93% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Tomato ketchup 2 cups Worcestershire sauce 1 small Onion -- minced 1 tablespoon Minced garlic Drizzle of apple cider vinegar Juice of four lemons Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. This recipe yields 8 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); trace Total Fat; (0% calories from fat); 11g Protein; 99g Carbohydrate; 0mg Cholesterol; 4709mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Turkey Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Barbecue Grilling Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Raw turkey breast slices - (abt 1/2" thk) Oil -- for brushing Bayou Blast -- see * Note 1 cup Homemade or prepared BBQ sauce 6 slices Red onion rings - (3/4" thk) -- still intact 5 Roma plum tomatoes -- halved lengthwise Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill or light a barbecue. Brush turkey slices, tomatoes and onion rings with oil and season with Bayou Blast. Place all on grill together. Watching carefully, turn and baste turkey and vegetables with BBQ sauce. Cooking time will be very quick, about 2 minutes per side. When cooked, layer tomatoes, onions and turkey on 2 plates and drizzle with a little extra BBQ sauce. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-098 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Bear Claws, Danish Twists, Danish Pockets Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Danish Dough -- see * Note 1/2 cup Egg wash 1/2 cup Almond filling 1/2 cup Blanched almonds -- crushed 1/2 cup Apricot glaze 1/2 cup Whipped sweetened cream cheese 1/4 cup Raspberry jam 1/4 cup Blueberry jam * Note: See the "Basic Danish Dough" recipe which is included in this collection. Divide the dough in thirds. A separate recipe for each type of Danish is preferred. Increase the fillings for each type. This recipe makes about 6 of each, depending on size of Danish. Preheat oven to 375 degrees. For Bear Claws: Roll the dough out to 1/8-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut 2-ounce portions. Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Bake until golden brown, about 10 to 12 minutes. Brush with apricot glaze. For Danish Twists: Roll the dough 1/8-inch thick. The longer the length the more twists yielded. Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar. Fold the dough in half from top to bottom. Slice 2-ounce strips with a pastry wheel. Twist loosely into desired shapes. Place on a baking sheet. Egg wash each twist. Proof until the dough doubles in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze. For Filled Pockets: Roll the dough about 16-inches by 24-inches by 1/4-inch thick. Egg wash the dough. Cut the dough into 4 squares. Fold two opposite corners to overlap the center of the square. Egg wash the center portion of the pastry. Fill the open corners with the cheese or fruit filling. Proof the dough until dough in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2387 broadcast 10-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 812 Calories (kcal); 38g Total Fat; (39% calories from fat); 16g Protein; 116g Carbohydrate; 0mg Cholesterol; 71mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bearnaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons White vinegar 3 tablespoons White wine 10 Peppercorns -- crushed 2 tablespoons Finely-chopped shallots 1 tablespoon Chopped tarragon 1 tablespoon Water 3 Egg yolks 1 cup Unsalted butter -- melted Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Finely-chopped parsley leaves In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1842 Calories (kcal); 199g Total Fat; (96% calories from fat); 10g Protein; 4g Carbohydrate; 1134mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bechamel Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Oil 1/4 cup Flour 3 1/2 cups Milk 1/2 teaspoon Salt -- or to taste 1/2 teaspoon Freshly-ground white pepper -- or to taste 1/2 teaspoon Grated nutmeg -- or to taste In a saucepan combine oil and flour, stirring it to a smooth paste. Cook over low heat, stirring constantly, 4 minutes, without letting the roux brown. Gradually add milk, whisking constantly, and season to taste with salt, pepper and nutmeg. Cook for 5 minutes, stirring constantly. If sauce has any lumps, strain it before using. This recipe yields about 4 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1120 Calories (kcal); 83g Total Fat; (66% calories from fat); 31g Protein; 64g Carbohydrate; 116mg Cholesterol; 1485mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Beef And Baby Root Vegetable Fricassee Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Vegetable oil 3/4 cup Flour 1 pound Beef stew meat -- cut 2” chunks Emeril’s Essence -- see * Note 1 cup Chopped onions 1 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 2 Bay leaves 1 cup Dry red wine 5 cups Water 1/2 pound Pearl onions -- peeled 1/4 pound Baby carrots -- peeled 1/4 pound Baby turnips 1/4 pound Baby new potatoes -- quartered 1 tablespoon Chopped garlic 1/2 teaspoon Dried thyme 1/2 teaspoon Freshly-ground black pepper * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10 to 15 minutes, for a dark roux. Season the stew meat with Emeril’s Essence. Add the meat to the roux and brown the meat for 3 minutes, stirring constantly. Add the chopped onions and celery. Season with salt and cayenne. Cook for 2 minutes, stirring constantly. Add the bay leaves and red wine. Stir for 1 minute, until a paste forms. Stir the water into the roux mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover and cook for 30 minutes. Remove the lid and continue to cook for 30 to 40 minutes, or until the meat is very tender. Remove the bay leaves and adjust the seasoning if needed. Serve over rice or creamy grits. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 731 Calories (kcal); 51g Total Fat; (66% calories from fat); 28g Protein; 30g Carbohydrate; 62mg Cholesterol; 287mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef And Horseradish Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Flank steak Bayou Blast -- see * Note 1 tablespoon Olive oil 2 cups Julienned red onions 3 tablespoons Finely-chopped parsley 3 tablespoons Chopped green onions 1 cup Prepared homemade mayonnaise 1 tablespoon Minced garlic 1/2 cup Grated horseradish Juice of one lemon 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco 4 cups Assorted baby greens 2/3 cup Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Season the flank steak with Bayou Blast Essence and olive oil. Place the steak on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and slice into 1-inch slices. Toss the beef with the red onions, parsley and green onions. Set aside. In a mixing bowl, combine the mayonnaise, garlic, horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix thoroughly. Season with salt and pepper. Refrigerate the dressing for 1 hour. Toss the greens with the dressing and mound in the center of the plate. Arrange the steak and onions around the greens. Garnish with the cheese, chives and Essence on the rim. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 15g Total Fat; (59% calories from fat); 22g Protein; 1g Carbohydrate; 58mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Balls Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Boneless beef round 6 tablespoons Fish sauce (nuoc mam) 6 tablespoons Water 2 teaspoons Cornstarch 1/2 teaspoon Sugar 2 teaspoons Baking powder Freshly-ground black pepper 2 tablespoons Sesame oil 2 quarts Beef stock 1/4 cup Chopped green onions 2 teaspoons Nuoc Cham -- see * Note * Note: See the "Nuoc Cham" recipe which is included in this collection. Cut the meat into 1-inch cubes. Place in a large mixing bowl. In a small mixing bowl, combine the fish sauce, water, cornstarch, sugar, baking powder and sesame oil. Season with black pepper. Whisk well and add the beef. Toss well. Cover and refrigerate overnight. Remove from the refrigerator and place in the bowl of a food processor, fitted with a metal blade. Process until smooth. To test, bring a small pot of water to a boil, add a teaspoon of the mixture to the water and cook for about 1 minute. Remove from the water, taste and adjust seasoning. Roll the rest of the mixture into individual balls, about 1 tablespoon for each ball. In a saucepan, bring the beef stock to a boil. Add the meat balls, stirring occasionally. When the meat balls start to float, cook for an additional 5 minutes. Stir in the green onions, nuoc cham and black pepper. Ladle into individual bowls and serve. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C19) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 4g Total Fat; (72% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 2246mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Flautas w Black Bean Puree & Roasted Pepper Salsa Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Flank steak 4 tablespoons Olive oil 1/4 cup Southwestern Rub -- see * Note 1/2 cup Chopped onions 2 teaspoons Minced fresh seeded jalapeno 3 teaspoons Minced garlic -- divided 1 cup Dried black beans -- soaked overnight, and drained 1/2 cup Freshly-chopped cilantro 4 cups Chicken stock Cumin -- to taste 1 Poblano pepper -- roasted, julienned 1 Ancho pepper -- roasted, julienned 1 Jalapeno pepper -- roasted, minced 1 Yellow pepper -- roasted, julienned 1 Red pepper -- roasted, julienned 1/2 small Red onion -- julienned Juice of one lemon Juice of one lime 1 cup Grated Pepper Monterey Jack cheese 8 large Corn tortillas -- covered with damp cloth 1 cup Sour cream 2 tablespoons Tequila Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Corn And Cumin Custard -- see * Note 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers Bayou Blast -- see * Note * Note: See the "Southwestern Rub", "Corn And Cumin Custard", and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection. Preheat the grill. Preheat the fryer. Season the flank steak with 2 tablespoons olive oil and the Southwestern Rub. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest. For the black bean puree: In a sauce pot, heat 2 tablespoons of the olive oil. Saute the onions for 1 minute. Add the jalapenos, 2 teaspoons minced garlic, black beans, and 1/4 cup chopped fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hours or until the beans are tender. Remove from the heat and puree until smooth. Season with cumin, salt and pepper. For the salsa: In a mixing bowl, combine the peppers, 1 teaspoon minced garlic, red onion, lemon and lime juice, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper. For the flautas, using a french knife, julienne the flank steak. Place 2 ounces of the flank steak and 1 ounce of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly. (The flautas should resemble an over-sized pencil shape.) Fry 3 to 4 flautas at a time for 3 minutes or until the flautas are crispy. Remove from the fryer and drain on a paper-lined plate. Season with Southwestern Rub mix. In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper. On a platter, spoon the black bean puree in the center the plate. Invert the custards in the center of each plate. Dab the cilantro cream around the custard and the rim of the plate. Pile the flautas against the custard. Garnish with chives, red peppers, yellow peppers, and Bayou Blast. This recipe yields 4 servings. Comments: The original recice title as listed is "Beef Flautas With Black Bean Puree, Roasted Pepper Salsa And Cilantro Cream". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 799 Calories (kcal); 40g Total Fat; (45% calories from fat); 39g Protein; 67g Carbohydrate; 83mg Cholesterol; 2344mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Pastrami Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Black peppercorns 1 tablespoon Dried thyme -- plus 2 teaspoons Dried thyme 6 Bay leaves -- crumbled 2 teaspoons Whole cloves 1/4 cup Minced garlic 2 teaspoons Whole juniper berries -- plus 1/3 cup Crushed juniper berries 6 cups Water 3/4 cup Light brown sugar - (packed) 3/4 cup Kosher salt 1 Beef brisket - (abt 4 to 5 lbs) 2/3 cup Coarsely-ground black pepper In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days. Preheat the smoker. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press two-thirds of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hours. Remove from the pan and cool completely. Slice into thin slices and serve. This recipe yields about 4 pounds pastrami. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C29) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 3g Total Fat; (10% calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 67759mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Roulades With Blue Cheese And Walnuts Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Rib - eye steaks - (10 oz ea) Emeril’s Essence -- see * Note 1/2 cup Crumbled Metal Blue Cheese 1/2 cup Chopped roasted walnuts 2 tablespoons Olive oil 8 New potatoes -- quartered, roasted, -- warm 2/3 cup Metal Blue Cheese Moray Sauce === GARNISH === 2 Long chives 2 tablespoons Finely-diced red peppers 2 tablespoons Finely-diced yellow peppers 2 tablespoons Chopped chives Emeril’s Essence * Note: See the “Emeril’s Essence Information” recipe which is included in this collection, Preheat oven to 450 degrees. Pound the steaks uniformly thin. Season the pounded meat with Emeril’s Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into the roulades. Tie with the butcher's twine. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the roulades on all sides. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. Remove from the oven and slice on the bias into five 2-ounce slices. Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the sauce around the plate. Garnish with long chives, burnoise of peppers and chopped chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2274 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 14g Total Fat; (24% calories from fat); 10g Protein; 88g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Tenderloin With Horseradish And Black Pepper Crust Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds beef tenderloin -- trimmed of fat 1 tablespoon olive oil 1 tablespoon Creole Seasoning 2 tablespoons Dijon mustard 1/2 pound fresh horseradish -- peeled and grated, (abt 1 1/2 cups) 1/2 teaspoon finely-ground black pepper 2 teaspoons chopped garlic 1/2 teaspoon salt 2 cups Emeril's Worcestershire Sauce -- or store bought 2 tablespoons finely-chopped fresh parsley leaves 1 recipe Fresh Cranberry Compote -- (see recipe) 1 recipe Exotic Mushroom Bread Pudding -- (see recipe) Preheat the oven to 400 degrees. Rub the tenderloin with the oil and Creole Seasoning. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat. Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic, salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare. And about 35 minutes for medium-rare. Remove from the oven and rest for 5 minutes before slicing. To serve, spoon the Exotic Mushroom Bread Pudding in the center of each serving plate. Arrange a few slices of the tenderloin around the pudding. Spoon the Worcestershire sauce over the beef. Garnish with parsley. Serve the Fresh Cranberry Compote on the side. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 487 Calories (kcal); 38g Total Fat; (71% calories from fat); 29g Protein; 5g Carbohydrate; 113mg Cholesterol; 287mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Wellington Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Beef tenderloin -- trimmed, and -- chain removed 5 tablespoons Olive oil 1 cup Minced onions 2 tablespoons Minced shallots 4 cups Assorted exotic mushrooms 2 teaspoons Chopped garlic 3/4 cup Red wine 1/2 cup Chopped parsley 1/2 pound Foie Gras -- sliced 1-oz slices 1 cup Port wine syrup 2 pieces Frozen puff pastry 1 Egg -- beaten with 1 tablespoon Water 1 tablespoon Finely-chopped mushrooms -- sauteed in butter Preheat the oven to 350 degrees. Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid has dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Re-season the duxelle if necessary. Cool the duxelle completely. Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium-rare, or until the pastry is golden-brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with sauteed mushrooms. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 753 Calories (kcal); 61g Total Fat; (75% calories from fat); 41g Protein; 3g Carbohydrate; 185mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beefy Nachos Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Flour tortillas -- cut into eighths 6 Corn tortillas -- cut into eighths Oil -- for frying Emeril's Essence -- see * Note 1 tablespoon Olive oil 1 pound Lean ground beef 1 cup Minced onions Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Chili powder 1 teaspoon Cumin 1 tablespoon Minced garlic 1 cup Veal stock 1/4 pound Grated Cheddar cheese --(abt 1 cup) 1/4 pound Grated Jalapeno Monterey Jack cheese -- (abt 1 cup) 1 cup Shredded lettuce 1 cup Peeled, seeded and chopped Roma tomatoes 1/2 cup Sour cream 1/4 cup Pickled jalapenos 1 tablespoon Chopped cilantro * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Emeril's Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef for 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 861 Calories (kcal); 42g Total Fat; (44% calories from fat); 34g Protein; 85g Carbohydrate; 98mg Cholesterol; 1103mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beet Gratin Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beets Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Sliced beets (both red and yellow) -- 1/2” thick slices 1 cup Thinly-sliced onions 2 cups Seasoned bread crumbs 3 tablespoons Butter Olive oil -- for drizzling Parmesan cheese -- for sprinkling Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note Salt -- to taste Freshly-ground white pepper -- to taste * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 375 degrees. In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, Bayou Blast and salt and pepper, to taste. Finish with bread crumb layer on top. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 5g Total Fat; (31% calories from fat); 4g Protein; 21g Carbohydrate; 12mg Cholesterol; 839mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beignets And Cafe Au Lait Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast 1/2 cup Granulated sugar 2 tablespoons Vegetable shortening 1 1/4 cups Warm milk -- (110 degrees) 1 Egg -- beaten 4 1/2 cups All-purpose flour 1 pinch Salt Oil -- for frying Powdered sugar -- for dusting 5 cups Chicory coffee -- hot 5 cups Whole milk -- hot Preheat the fryer to 360 degrees. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve. Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk. Stir well. Serve the coffee with the beignets. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 9g Total Fat; (21% calories from fat); 12g Protein; 60g Carbohydrate; 39mg Cholesterol; 95mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Belon Oysters With Champagne-Chervil Mignonette And Beluga Caviar Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Champagne vinegar 2 tablespoons minced shallots 1 tablespoon minced chervil Salt -- to taste Freshly-ground white pepper -- to taste 12 Belon or other small salty oysters -- on half shell 1 ounce Beluga caviar In a small bowl, combine all the ingredients except the oysters and caviar and chill for at least 15 minutes for the flavors to marry into the mignonette. Place the oysters on a decorative plate. Spoon a small amount of Mignonette over each oyster and top with a dollop of caviar. This recipe yields 12 oysters. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Berenjena En Salmorejo (Fried Eggplant With Salmorejo Sauce) Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices white bread, 1/2" thick 1 cup water 1 pound ripe tomatoes, such as beefsteak -- peeled, seeded 1 tablespoon chopped garlic Kosher salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Spanish olive oil 1 teaspoon sherry vinegar 1 hard-boiled egg -- finely chopped 1/2 cup finely-chopped Spanish cured ham 1 pound eggplant -- peeled, and cut crosswise into 1/4" strips 2 cups milk 1 cup flour 1 cup cornmeal In a shallow bowl, add the bread. Pour the water over the bread and allow to sit for a few minutes. In a food processor fitted with a metal blade, combine the tomatoes and the garlic. Season with salt and pepper. Process until smooth. Remove the bread from the water and squeeze dry. With the machine running, add the bread. Add the vinegar and the oil. Process until smooth. Season with salt and pepper. Remove and spoon into a serving bowl. Sprinkle the top with chopped egg and ham. Season the eggplant with salt and pepper. Place in a shallow bowl and add the milk. Cover and allow to sit for 10 minutes. In an electric fryer or deep pot, preheat the olive oil to 365 degrees. In a shallow bowl, combine the flour and the cornmeal. Season with salt and pepper. Remove the eggplant from the milk, letting the excess drip off. Dredge each eggplant slice in the seasoned flour mixture, coating completely. Fry the eggplant in batches, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fried eggplant on a large platter with the Salmorejo Sauce. Garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 4g Total Fat; (16% calories from fat); 9g Protein; 42g Carbohydrate; 46mg Cholesterol; 55mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bernard’s Southern Cooked Greens Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Smoked ham hock 6 ounces Thick-slab bacon - (abt 5 slices) -- chopped 2 tablespoons Vegetable oil 1/2 cup Chopped onion 1 tablespoon Chopped garlic 12 ounces Beer - (1 bottle) Tabasco sauce Salt -- to taste Freshly-ground black pepper -- to taste Crushed red pepper 16 cups Loosely-packed washed greens (such as kale, collard, mustard and beet) In a large heavy pot sweat ham hock and bacon in oil over medium-low heat until bacon begins to render some fat. Add onions and garlic and saute until onion is tender, about 5 minutes. Stir in beer and season with Tabasco, salt, pepper and crushed red pepper. Bring to a boil and stir in greens, a large handful at a time. When all greens are added, reduce heat to simmering, cover and cook until greens are very tender, about 15 minutes. Taste and adjust seasoning before serving. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 7g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Berries Romanoff Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Grand Marnier 1 cup Sour cream 1/2 pint Vanilla bean ice cream 2 cups Sweetened whipped cream 1 pint Raspberries 1 pint Blueberries 1 pint Blackberries 1 pint Loganberries 1 pint Strawberries -- halved 2 ounces Chocolate curls 2 tablespoons Chiffonade of mint Powdered sugar -- in a shaker In a mixing bowl, whisk the Grand Marnier and sour cream together. Fold in the whipped cream. Arrange the berries on a platter. Pour the cream mixture over the top of the berries. Garnish with the chocolate curls, mint and powdered sugar. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 12g Total Fat; (41% calories from fat); 3g Protein; 36g Carbohydrate; 17mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Berry French Toast With Fois Gras Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Whole milk 1 Egg 1 teaspoon Grated lemon zest 1 teaspoon Grated orange zest 4 Three-inch slices of brioche 2 tablespoons Butter 4 Two-ounce slices of fois gras 1/2 cup Raspberries 1/2 cup Blueberries 1/2 cup Blackberries 1 cup Raspberry coulis 2 tablespoons Balsamic vinegar Freshly-ground black pepper -- to taste 1 cup Caramel sauce -- in squeeze bottle Powdered sugar In a mixing bowl, whisk the milk, eggs and zest together. Soak the bread in the milk-egg mixture. In a saute pan, melt the butter. When the butter is hot, pan-fry the bread for 2 minutes on each side or until golden brown. Remove from the pan. In a hot saute pan, sear the fois for 30 seconds on each side. Remove from the pan and saute the berries in the fat. Add the coulis, vinegar, and pepper. Place the sauce in the center of the plate. Pile the French toast in the center of the sauce. Top with the fois gras. Garnish with caramel sauce and powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2367 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 9g Total Fat; (59% calories from fat); 4g Protein; 10g Carbohydrate; 71mg Cholesterol; 103mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Berry Tiramisu Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Fresh raspberries 1 cup Fresh blueberries 1 cup Fresh blackberries 1 cup Sliced strawberries 1 cup Sugar Juice of one lemon 2 pints Heavy cream 8 ounces Mascarpone cheese 1/2 cup Powdered sugar 1 Prepared sponge cake - (9" by 9" by 2") -- sliced into 3 layers 1 cup Chambord liqueur 1/2 cup Raspberry coulis Fresh mint sprigs Powdered sugar in shaker In a mixing bowl, combine all the berries with the sugar and lemon juice. With a fork, lightly mash 1/4 of the berries against the side of the bowl. Allow the berries to sit for 1 hour. Using an electric mixer, whip the cream until stiff peaks form. In a mixing bowl, fold half of the whipped cream into the Mascarpone cheese, along with the powdered sugar. Blend until the cream is fully incorporated. To assemble, lay one layer of the sponge cake on the bottom of the pan. Brush the layer with the Chambord. Spread 1/3 of the cheese mixture over the sponge cake. Repeat the procedure until all of the cake and cheese mixture are used. Spread the reserved whipped cream over the top of the cake. Allow the cake to set, about 1 hour. Place a slice of the tirmisu on the plate. Garnish with raspberry coulis, fresh mint and powdered sugar. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2367 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 459 Calories (kcal); 38g Total Fat; (73% calories from fat); 3g Protein; 29g Carbohydrate; 135mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bibb Lettuce Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Salmon Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg yolk 1 small Boston bibb lettuce head -- cleaned, and -- torn into 2" pieces 1 1/2 teaspoons Capers -- rinsed 1 Lemon -- split 1 tablespoon Chopped parsley 1 tablespoon Chopped shallots 1/2 cup Olive oil Salt -- to taste Freshly ground black pepper -- to taste 5 slices Smoked or cured salmon 1 Hard-boiled egg -- quartered 4 slices Ripe tomato In the work bowl of your food processor, combine the egg yolk, lettuce, capers, juice of the lemon, parsley, and shallots. Process until smooth. While the machine is still running, slowly pour the oil through the feed tube, it will thicken. Season and chill. When ready to serve, on a large plate, arrange the salmon slices, egg quarters, and tomato slices. Drizzle the entire plate with the lettuce sauce. This recipe yields 1 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1216 Calories (kcal); 120g Total Fat; (85% calories from fat); 14g Protein; 32g Carbohydrate; 425mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 23 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Big Boy Cookies Recipe By :Emeril Lagasse Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Butter - (3 sticks) -- room temperature 1 cup Sugar -- plus 2 tablespoons Sugar 6 large Egg yolks 1 teaspoon Pure vanilla extract 2 cups All-purpose flour -- plus 2 tablespoons All-purpose flour 1 cup Ground pecans 1/2 cup Flaked coconut 1 pinch Nutmeg 3/4 teaspoon Salt Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, coconut, nutmeg and salt in a mixing bowl. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down in the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them on the pan, about 2 inches apart. Bake until lightly golden, about 15 to 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used. This recipe yields 2 1/2 dozen cookies. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B15 broadcast 04-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g Protein; 15g Carbohydrate; 43mg Cholesterol; 55mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Big Kahona Cakes Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter -- plus 2 teaspoons Butter 1/2 cup Oil 2 cups Sugar 2 cups Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Ground cinnamon 1 pinch Salt 4 Eggs 3 cups Shredded carrots 8 ounces Crushed pineapple 8 ounces Cream cheese -- softened 1 cup Toasted coconut 4 cups Powdered sugar 1 cup Toasted macadamia nuts -- finely chopped Preheat the oven to 350 degrees. Line the baking sheet with parchment paper and grease with 2 teaspoons of the butter. In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup butter, oil and sugar. Cream the mixture until smooth. Sift the flour, baking powder, baking soda, cinnamon, and salt into a small mixing bowl. Add the egg to the butter/sugar mixture, one at a time. Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time. Add the carrots and pineapple. Mix well. Pour the batter into the prepared pan and spread evenly. Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched. Remove from the oven and cool. Using a 2 1/2-inch round cookie cutter, cut the cake into 24 rounds. In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter. Mix well. Add the coconut. Mix well. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable. Spread 2 tablespoons of the frosting in the center of half of the cake rounds. Place the remaining cake rounds on top of the frosting. Frost each round with the remaining frosting. Garnish the top of each cake with a sprinkle of the chopped macadamia nuts. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C06) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 733 Calories (kcal); 36g Total Fat; (43% calories from fat); 6g Protein; 99g Carbohydrate; 126mg Cholesterol; 408mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 7 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti Trifle Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Pastry cream 2 cups Crumbled or chopped biscotti 1/2 cup Coffee-flavored liqueur 3 cups Sliced strawberries 1 cup Whipped cream 3 Mint sprigs Chocolate shavings In a 1 1/2-quart pretty glass trifle dish or bowl spread one-third of pastry cream, top with one-third of biscotti crumbs and drizzle with coffee liqueur. Top with 1 cup of strawberries. Repeat two more times. End by spreading whipped cream on top. Garnish with mint and chocolate. Refrigerate, covered, for 45 minutes before serving. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2145 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 8g Total Fat; (70% calories from fat); 1g Protein; 6g Carbohydrate; 27mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Biscuits With Berries Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mixed fresh berries -- rinsed, halved (such as strawberries, blueberries and raspberries) 2 tablespoons Sugar 1 cup Flour 1/2 teaspoon Salt 1/2 teaspoon Baking powder 1/8 teaspoon Baking soda 1/4 teaspoon Cinnamon 2 tablespoons Cold butter -- cut small pieces 1/4 cup Milk -- (abt 1/4 cup) 1/2 cup Sweetened whipped cream Mint sprigs -- for garnish Preheat oven to 400 degrees. In a small bowl toss berries with sugar and set aside. In a mixing bowl combine flour, salt, baking powder, baking soda and cinnamon. Using your fingers, rub in butter until mixture forms coarse crumbs. Add just enough milk for dough to come together. Divide into 4 pieces and shape each into a nice round biscuit. Transfer biscuits to a parchment or waxed-paper-lined baking sheet. Bake 25 minutes, until tops are golden and bottoms are lightly browned. Split hot biscuits and spoon berries on bottom halves. Top berries with a dollop of whipped cream and replace biscuit top. Serve immediately, garnished with mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-021 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 7g Total Fat; (29% calories from fat); 4g Protein; 31g Carbohydrate; 18mg Cholesterol; 433mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black And Blue Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 4 Loin strip steaks - (10 to 14 oz ea) Salt -- to taste Freshly ground black pepper -- to taste In a large cast-iron skillet, melt the butter. Season the steaks with salt and pepper. When the butter is very hot and starting to brown, add the steaks. Cook the steaks for 3 to 4 minutes on each side. You want to almost char the outside of the steak and have the center cold. Remove the steaks from the pan and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B05 broadcast 04-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 6g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Black Bean Cake With Sauteed Shrimp Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BLACK BEAN CAKES === 1 cup Cooked black beans -- drained 1 tablespoon Unsalted butter -- softened 1 tablespoon Chopped cilantro 2 tablespoons Chopped shallots 1 teaspoon Minced garlic Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Flour -- for dredging Vegetable oil -- for sauteing === SAUTEED SHRIMP === 10 Medium shrimp, tail-on -- peeled, and deveined 1/4 cup White wine 2 tablespoons Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste Cilantro leaves -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 300 degrees. Evenly spread the beans on a sheet tray and allow to dry slightly in the oven for 20 minutes. Put the beans in the work bowl of a food processor along with the butter, chopped cilantro, shallots and seasonings. Process until smooth. The mixture should be slightly moist to the touch, but not loose. Add more butter if moisture is needed. Remove and form into 4 equal cakes. Dredge in the flour, shaking off the excess. Heat oil in a deep saute pan and sear the cakes for 3 minutes on each side. Remove from the pan and place on an ovenproof dish and place in the oven to keep warm. In the same saute pan, saute the shrimp for 2 minutes. Add the wine and reduce for 1 minute. Add the butter and swirl to incorporate, season. Remove the cakes from the oven and transfer to a serving plate. Top with the shrimp. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 18g Total Fat; (56% calories from fat); 8g Protein; 23g Carbohydrate; 47mg Cholesterol; 6mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Cakes With Sauteed Rock Shrimp And Mole Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Dried Beans Main Dish Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 cup Finely-chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic -- plus 1 teaspoon Chopped garlic 1 small Jalapeno -- stemmed, seeded, and chopped 1 pound Dried black beans 6 cups Water 1 Bay leaf 1 cup Flour 2 Eggs -- beaten 1 cup Bread crumbs Emeril's Essence -- see * Note 1/4 cup Vegetable oil 1/2 cup Small-diced red onion 1 Sweet corn ear, kernels removed from cob 1 pound Rock shrimp -- peeled 1/2 cup Cored, seeded, small-diced Roma tomatoes 2 cups Red Mole Sauce -- see * Note (also available in specialty food stores) 1 tablespoon Finely-chopped fresh cilantro leaves 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Red Mole Sauce" recipes which are included in this collection. In a saucepan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and black beans. Continue to saute for 1 minute. Add the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium-low and cook until the beans are tender, about 1 1/2 to 2 hours. Remove from the heat and cool completely and strain. In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence. Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan-fry cakes until crispy, about 3 to 4 minutes on each side. In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Red Mole Sauce. Remove from the heat and add the cilantro. Remove the cakes from the pan and drain on paper towels. To serve, spoon the sauce in the center of each plate. Place two cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 855 Calories (kcal); 29g Total Fat; (30% calories from fat); 34g Protein; 116g Carbohydrate; 94mg Cholesterol; 278mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Mole Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Cumin seeds 1 1/2 teaspoons Dried oregano 1 tablespoon Sesame seeds 2 tablespoons Pure ground Pasilla chili powder 1 cup Cooked black beans -- rinsed if canned 1 cup Chopped tomatoes 1 tablespoon Worcestershire sauce 1 cup Chicken stock 1 teaspoon Honey 1/4 cup Loosely-packed cilantro leaves 2 teaspoons Lime juice 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips. This recipe yields about 3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 585 Calories (kcal); 29g Total Fat; (44% calories from fat); 20g Protein; 63g Carbohydrate; 62mg Cholesterol; 2548mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Dried Beans Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped onions 1 tablespoon Olive oil 1/3 cup Chopped onions 1 tablespoon Minced garlic 1 tablespoon Seeded, chopped jalapeno 1 cup Black beans -- soaked overnight 6 cups Chicken stock 1 tablespoon Lime juice 1 teaspoon Southwest Spice -- see * Note 1 teaspoon Chili powder 1 teaspoon Ground cumin 1/2 teaspoon Salt Freshly-ground black pepper 1/4 cup Coarsely-chopped cilantro * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection. Heat oil in a large skillet over high heat. Add onions, garlic, jalapeno and drained, rinsed beans; cook, stirring, 2 minutes. Add stock, lime juice, Southwest Spice, chili powder, cumin, salt and 3 turns of black pepper. Bring to a boil and simmer 30 minutes. Reduce heat to medium and simmer 15 minutes. Stir in cilantro and simmer until beans are tender, about 5 minutes longer. This recipe yields 2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 995 Calories (kcal); 19g Total Fat; (17% calories from fat); 50g Protein; 144g Carbohydrate; 0mg Cholesterol; 13993mg Sodium Food Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Pepper Crusted Tuna Loin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Bluefin tuna loin Emeril's Essence -- see * Note 3 tablespoons Olive oil 1 cup Cracked black pepper 1/4 cup Extra-virgin olive oil 2 tablespoons Sesame oil 2 tablespoons Rice wine vinegar Juice of one orange 2 tablespoons Chopped cilantro 1 tablespoon Chopped orange zest 1 teaspoon Minced garlic 2 cups Arugula -- cleaned and stemmed 1 cup Julienned radicchio 1/2 cup Julienned endive spears 1/2 cup Radish sprouts 2 tablespoons Julienned pickled ginger, in liquid 1 cup Fried julienne wonton strips -- seasoned with Emeril's Essence Sesame oil -- to drizzle 2 tablespoons Finely-chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the tuna loin with 1 tablespoon olive oil and Emeril's Essence. Completely crust the whole loin with the cracked black pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the loin for 2 minutes on all sides. Remove from the heat and set aside. In a small mixing bowl, whisk the extra-virgin olive oil, sesame oil, rice wine vinegar and orange juice together. Add the cilantro, orange zest and garlic. Season with salt and pepper. In a mixing bowl, combine the arugula, radicchio, endive and radish sprouts together. Toss the greens with the vinaigrette. Season with salt and pepper. Slice the tuna loin into 2 inch slices. On an over-sized platter, mound the greens in the center of the platter. Arrange the tuna around the greens. Sprinkle the fried wontons around the tuna. Garnish with the pickled ginger, drizzle of sesame oil and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2346 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1997 - - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 31g Total Fat; (77% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black-Eyed Pea Jambalaya Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Dried Beans Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Tasso sausage -- diced small pieces 1/4 pound Chorizo sausage -- halved lengthwise, and cut into 1/4" pieces 1/4 pound Smoked sausage -- halved lengthwise, and cut into 1/4" pieces 1 cup Chopped yellow onion 1/2 teaspoon Salt 1/4 teaspoon Cayenne pepper 4 Garlic cloves 4 Bay leaves 5 Fresh thyme sprigs 3 teaspoons Finely-chopped parsley 12 cups Chicken stock 1 pound Black-eyed peas 1 tablespoon Mincd garlic 1/2 pound Medium shrimp -- peeled, deviened, and chopped Emeril's Essence -- see * Note 1/2 pound Long-grain rice 1/4 cup Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Emeril's Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 8g Total Fat; (13% calories from fat); 33g Protein; 81g Carbohydrate; 71mg Cholesterol; 4723mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blackberries In A Bag Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Blackberries - (about 8 cups) 1 cup Sugar 1/4 cup Cassis 6 Sweet shortcakes -- for serving === SOUR CREAM MADNESS === 1 cup Sour cream 2 cups Vanilla ice cream -- softened 1 tablespoon Sugar 1 tablespoon Cassis Place first three ingredients in a large bowl and mix to dissolve the sugar. Place 6 cups of this mixture into a large baggie. Place the remaining mixture in the food processor, and pulse until it is a smooth puree. Pour the puree over the berries and seal the bag. Serve with shortcakes and sour cream madness. In a small bowl, mix the sour cream madness ingredients to combine. Pour into a small baggie, and put on ice till needed. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2192 broadcast 08-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 13g Total Fat; (34% calories from fat); 3g Protein; 53g Carbohydrate; 36mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blackberry Gastrique, Roasted Baby Fennel And Arugula Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Blackberries 2 cups Sugar 1 cup Rice wine vinegar 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 12 Baby fennel 3 tablespoons Extra-virgin olive oil 4 cups Arugula -- cleaned and stemmed Shaved Parmigiano-Reggiano cheese Chopped parsley Preheat the oven to 400 degree. In a sauce pan, mash the blackberries with the back of a spoon. Add the sugar and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 25 to 30 minutes or until the mixture becomes thick and syrupy. Remove from the heat and strain. Season the fennel with olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 8 minutes. In a mixing bowl, toss the arugula with the extra-virgin olive oil, salt and pepper. Mound the greens in the center of the plate. Arrange the roasted fennel around the greens. Drizzle the gastrique over the greens. Garnish with the shaved cheese, parsley, and black pepper. This recipe yields 4 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 643 Calories (kcal); 18g Total Fat; (23% calories from fat); 2g Protein; 127g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blanching Artichokes And Removing The Heart Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Artichokes Brunch Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lemons -- cut in half 1 tablespoon Crab boil 1 large Onion -- chopped 1 Bouquet garni Salt -- to taste Freshly-ground black pepper -- to taste 2 whole Artichokes 1 cup Chiffonade of baby greens 1 cup Assorted cooked seafood (oysters, shrimp, bay scallops, crab meat) 1/2 cup Herb vinaigrette 2 tablespoons Grated Parmigiano-Reggiano cheese In a pot of water, add the juice of the lemons, crab boil, onions, and bouquet garni. Season with salt and pepper. Add the artichokes, flower-side down. Cover with a cloth napkin. This will keep the artichokes submerged in the water. Cook for 20 to 40 minutes, depending on size or until the artichokes are tender. Remove from the heat and shock in an ice bath. With a small spoon remove the furry choke from the center of the artichoke. Toss the greens with some of the herb vinaigrette. Season with salt and pepper. Toss the seafood with the vinaigrette and season with salt and pepper. Stuff the whole artichoke with the greens and seafood. Garnish with any remaining vinaigrette, cheese and parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 1g Total Fat; (3% calories from fat); 12g Protein; 55g Carbohydrate; 0mg Cholesterol; 249mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blidas Recipe By :Emeril Lagasse Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons all-purpose flour 1 1/2 cups Almond And Sugar Powder -- (see recipe) 3 large egg whites -- at room temperature 1/8 teaspoon cream of tartar 1 tablespoon superfine sugar -- plus 1/2 teaspoon superfine sugar 3 ounces blanched almonds -- finely chopped Confectioners’ sugar 5 tablespoons strained apricot jam Preheat the oven to 325 degrees. Sift the flour and toss it with the Almond And Sugar Powder. Whip the egg whites in an electric mixer at low speed until they start to froth. If you are not whipping the whites in a copper bowl, then add the cream of tartar at this point. Gradually increase the whipping speed to medium-high, and continue whipping until the whites form very stiff peaks and just begin to slip and streak around the side of the bowl. Add the superfine sugar and continue whipping at high speed for a few seconds longer to incorporate the sugar and tighten the meringue. Gently fold in the almond and sugar powder and flour. Scoop the batter into the pastry bag, and pipe the batter in domes 1-inch wide, arranging them on the baking sheets in staggered rows and separating them by about 1-inch. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time, and keep the remaining batter in the pastry bag until the first sheet is baked. Dust chopped almonds over the piped batter. Turn the baking sheet upside down and tap it with a wooden spatula to dislodge the excess almonds, then quickly turn the baking sheet right-side up again. Dust with confectioners’ sugar. Let rest for about 1 minute to allow some of the confectioners’ sugar to dissolve. Bake, 1 sheet at a time, until the cookies are lightly browned on the bottom and dry and crusty on top, but still soft inside, about 15 to 18 minutes. Place the baking sheet on a wire rack and let the cookies cool. While they are still warm and before the batter sets, carefully transfer them to a wire rack with a metal spatula. Then let them finish cooling on the wire rack. Press the center of each dome on the flat side with your fingertip to make a slight depression. Turn half the domes upside down and spoon about 1/2 teaspoon of apricot jam on the center of each. Then place a second dome right-side up on top of each to make a sandwich. Lightly dust the balls with confectioners’ sugar, then turn them upside down and dust the other side as well. Storage: Covered airtight in a tin cookie box or a cookie jar for up to 4 to 6 days. They look best if they are dusted with confectioners’ sugar shortly before serving. This recipe yields about 30 cookies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 1g Total Fat; (63% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "The French Cookie Book", by Bruce Healy with Paul Bugat Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blinis Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry active yeast - (1/4 oz) 3 cups warm milk -- (110 degrees) 1 tablespoon butter -- at room temperature 2 egg yolks -- beaten 3 cups all-purpose flour 1 cup buckwheat flour 1 teaspoon salt 2 egg whites -- at room temperature, and beaten until stiff 1/4 cup butter -- for cooking 1 ounce Russian Beluga Caviar 1 ounce Russian Osetra Caviar 1 ounce Russian Sevruga Caviar 1/2 cup creme frâiche 1 tablespoon chopped chives In a medium mixing bowl, dissolve the yeast in the milk. Stir in the butter. Cover and allow to sit for 10 minutes. Stir in the egg yolks. Sift together the flours and salt. Slowly stir into the yeast mixture. Mix well. Fold in the egg whites and mix thoroughly. Preheat a griddle, over medium heat, melt the some of the butter. Drop the batter, a tablespoon at a time onto the griddle, a couple of inches apart. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the butter and the batter are used up. Drain the cakes on paper towels. Sprinkle with the salt and serve warm with caviar and crème fraiche. Garnish with chopped chives. These can also be prepared in advance and passed around on trays. This recipe yields about 3 dozen blinis. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 3207 Calories (kcal); 134g Total Fat; (37% calories from fat); 94g Protein; 410g Carbohydrate; 787mg Cholesterol; 3273mg Sodium Food Exchanges: 24 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blond Roux Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons Unsalted butter - (1 stick) 1 cup Flour In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until roux thickens to form a ball. This recipe yields about 3/4 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 1g Total Fat; (2% calories from fat); 13g Protein; 95g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Blood Orange Gastrique Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1/2 cup Rice wine vinegar Juice of 2 medium fresh blood oranges In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely. This recipe yields about 1 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C18) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 791 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 207g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 14 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Blood Orange Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 3 Blood oranges -- zested and juiced 3 Blood oranges -- cut into sections 2 tablespoons Balsamic vinegar 1/2 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Crab meat 4 cups Cleaned salad greens 1/2 pound Asparagus -- blanched and cooled In a heavy bottomed pot, melt the sugar and cook until it browns, carefully pour in the orange juice and reduce until it is a thick syrup. Remove from the stove, add the vinegar, oil, and season. Set aside to cool. In a small bowl, season the crab meat. Toss the greens with 1/4 cup of the dressing, and half of the orange sections, season with salt and pepper. Place on two salad plates. Arrange the asparagus around the plate. Top with the crab meat, and remaining orange sections. Garnish with a drizzle of dressing and the orange zest. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 754 Calories (kcal); 55g Total Fat; (64% calories from fat); 15g Protein; 54g Carbohydrate; 60mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blood Orange, Radicchio, Endive And Olive Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 blood oranges 1 medium radicchio head -- leaves separated 1 bunch fresh arugula -- tough stems removed 1/2 red onion -- cut thin slices 1/2 cup pitted black olives, such as dry cured or Kalamata 1/4 cup extra-virgin olive oil 2 tablespoons balsamic or sherry wine vinegar Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces goat cheese Cut off both ends of the oranges, then cut away the peel and bitter white pith. Over a small bowl to catch the juices, cut between the membrane and flesh to remove the orange segments. On a large serving plate decoratively arrange the radicchio and arugula, alternating the colors, then top with the onions, orange segments and olives. Whisk the olive oil and vinegar with the reserved orange juice to blend. Season to taste with salt and pepper, and drizzle over the salad. Top with crumbled goat cheese and serve. This recipe yields 4 to 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A25) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 24g Total Fat; (82% calories from fat); 9g Protein; 2g Carbohydrate; 30mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bloody Mary Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade ketchup Juice of one lemon 1/4 cup Vodka 2 teaspoons Worcestershire sauce 1 tablespoon Freshly-grated horseradish 2 tablespoons Minced onions 1 teaspoon Minced garlic Freshly-ground black pepper -- to taste In a food processor, puree all the ingredients until smooth. Remove and refrigerate for 1 hour to allow the flavors to marry. This recipe yields about 1 cup of dipping sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2342 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese And Walnut Bread Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 2 cups warm water 1 teaspoon vegetable oil -- plus 1 tablespoon vegetable oil 1/4 cup molasses 4 1/2 cups flour 1 cup whole wheat flour 1 teaspoon salt 6 ounces walnuts 12 ounces Stilton cheese In the bowl of an electric mixer fitted with a wire whip, combine the yeast, water, 1 tablespoon of the oil and molasses. Mix on medium speed for 2 minutes. Combine the flours and salt together. Change the mixer attachment to a dough hook. Add the flours and mix on low speed until the dough starts to come together. Increase the speed to medium and beat until the dough cleans the sides of the bowl and climbs up the dough hook. Grease a larger glass bowl with the remaining teaspoon of oil. Place the dough in the bowl, turning once. Cover with plastic wrap and place in a warm-draft free area. Allow the dough to rest until double in size, about 2 hours. Preheat the oven to 425 degrees. Place the walnuts on a small baking sheet and place in the oven. Toast until golden about 6 minutes. Remove from the pan and cool. Remove dough and turn on a floured surface. Divide the dough in half. Set one half aside. Roll the dough out into a flat circle. Sprinkle half of the nuts and 4 ounces of the cheese over the dough. Fold the sides in towards the center and knead the dough several times. Repeat with the remaining dough, 3 ounces of walnuts and 4 ounces of the cheese. Form the dough into a small round. Grease 2 (9-inch) round pans with the remaining oil. Place the dough in the prepared pans, press the dough to form the pan. Sprinkle the top with the remaining blue cheese. Cover lightly with plastic wrap. Let the dough rise again until double in size, about 1 hour. Place the pans in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and continue to bake for 20 minutes. Remove from the heat and cool on a wire rack. Sprinkle the tops of each loaf with 2 ounces of the remaining cheese. Allow the bread to cool before slicing. This recipe yields 2 loaves of bread. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D21) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 3907 Calories (kcal); 123g Total Fat; (27% calories from fat); 121g Protein; 599g Carbohydrate; 0mg Cholesterol; 2202mg Sodium Food Exchanges: 35 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Glacage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cheese Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces Maytag Blue Cheese -- crumbled - to 4 oz 6 Eggs yolks 1 teaspoon Worcestershire sauce Juice of one lemon Salt -- to taste Cracked black pepper -- to taste 1/2 cup Heavy cream In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of one lemon together, until smooth, about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the cream and combine until velvety and creamy. ** If the glacage does not have a ribbon-like texture, add a little more cream. This recipe yields about 2 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2440 broadcast 11-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 414 Calories (kcal); 44g Total Fat; (93% calories from fat); 3g Protein; 4g Carbohydrate; 163mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Stuffed Filets With Bacon Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces bacon -- chopped 4 eight-ounce filet mignons 1 cup crumbled Stilton cheese or any type of blue-veined cheese Creole seasoning -- to taste 3 tablespoons olive oil 1 small onion -- cut 1/8" thick rings 1/2 cup Crystal Hot Sauce 1/2 cup flour 1 cup vegetable oil 1 cup demi-glace 1/2 cup port wine 1 recipe Creamed Potatoes -- (see reicpe) 1/2 cup port wine 1 tablespoon chopped fresh parsley leaves Preheat the oven to 400 degrees. In a hot sauté pan, render the bacon until crispy, stirring occasionally, about 8 minutes. On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with Creole seasoning. In oven-proof sauté pan, add the olive oil. When the oil is hot, sear the filets for 2 minutes on each side. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare. Toss the onions with the hot sauce. Season with salt. Dredge the onions in the flour, tapping off any excess. Heat the vegetable oil. Fry the onions until golden brown, about 2 minutes. Remove and drain on paper towels. Season with Creole seasoning. Remove the filets from the pan and set aside. Place the sauté pan on the stove. Over medium-high heat, deglaze the pan with the demi-glace and port wine. Remove from the heat and keep warm. Fold the bacon and bacon fat into the Creamed Potatoes. To assemble, divide the potatoes by 4 and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the pan sauce over each filet. Garnish each plate with the remaining cheese, fried onions and parsley. This recipe yields 4 main-course servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 976 Calories (kcal); 86g Total Fat; (84% calories from fat); 15g Protein; 22g Carbohydrate; 36mg Cholesterol; 682mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Tasting Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound English Stilton blue cheese 1/2 pound domestic Maytag blue cheese 1/2 pound Italian gorgonzola blue cheese 1/2 pound French roquefort blue cheese 1/2 pound Danish blue cheese 1 loaf French bread -- sliced 1/4" thick and toasted 1 bunch seedless white grapes 8 ounces walnuts Divide the cheeses between 8 serving plates. Garnish with the grapes and walnuts. Serve with the croutons. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D21) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 18g Total Fat; (47% calories from fat); 12g Protein; 33g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Walnut Souffle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread crumbs -- for coating ramekins 2 ounces Maytag Blue cheese 4 Eggs -- separated 1 tablespoon Finely-ground walnuts 4 ounces Fresh white bread -- cut in 1/2" cubes Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === Walnuts 1 tablespoon Olive oil 1 tablespoon Chiffonade of mint Cracked black pepper Preheat oven to 375 degrees. Butter the interior of 4 ramekins and lightly coat the entire surface with the bread crumbs, making sure the crumbs adhere to the rim. In a small bowl, whisk the egg yolks, cheese, and walnuts to combine. Fold in the bread cubes, coat thoroughly. Allow to sit for 5 minutes. Whip the egg whites until stiff peaks form. Using your whisk, fold in 1/2 of the egg whites, mix to incorporate. Season highly. Using a rubber spatula, fold in the remaining egg white. Divide the mixture between the 4 prepared ramekins. Make sure to fill them up all the way, but do not touch the rims with any of the mixture. Place the ramekins on a baking sheet, and carefully place in the center of the oven. Bake for 15 minutes. While the souffles are baking, decorate your plates with walnuts, drizzle of oil, mint, and a sprinkle of pepper. Remove the souffles from the oven and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 8g Total Fat; (74% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Curapolitan Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces tequila 1 ounce Blue Curacao 1 splash Grand Marnier 1 ounce fresh lime juice 1 ounce cranberry juice Mix all ingredients and shake with crushed ice until thoroughly chilled. Strain, serve in a martini glass, garnished with a lime slice if desired. This recipe yields 1 serving. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Blueberry Beignets Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Warm water -- (110 degrees) 1 package Active dry yeast - (1/4 oz) 1/4 cup Sugar 2 tablespoons Vegetable shortening 1/2 teaspoon Salt 1 pint Fresh blueberries -- rinsed, stemmed 1/2 cup Boiling water 1/2 cup Heavy cream 1 Egg -- beaten 4 cups Flour - (4 to 4 1/2 cups) Oil -- for frying Powdered sugar Preheat the fryer. In a mixing bowl, dissolve the yeast in the water, for about 2 to 3 minutes. Set the yeast aside in a warm, draft-free place for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in bulk. In a mixing bowl, combine the sugar, shortening, salt, and blueberries. Stir in the boiling water. Using a fork, lightly mash the blueberries against the side of the bowl. Cool the mixture to 110 degrees. Stir in the cream, yeast mixture and egg. Add 2 cups of flour and blend well. Stir in the remaining flour, 1/4 cup at a time until the dough is smooth and not sticky. If the dough becomes to stiff to stir easily with a spoon, work in the flour with your fingers. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough with flour. Roll out the rectangle to at least 25 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 10 five-inch square beignets and deep-fry them immediately. Fry the beignets, a couple at a time until golden-brown and crispy on all sides, about 3 to 5 minutes. Remove the beignets from the oil and drain on a paper-lined plate. Sprinkle the beignets with powdered sugar and serve. This recipe yields about 10 beignets. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A07 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 8g Total Fat; (61% calories from fat); 1g Protein; 9g Carbohydrate; 35mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Cake Doughnuts Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons solid vegetable shortening 1 cup sugar 2 eggs 1 cup buttermilk 1 pint fresh blueberries, rinsed, hulled, and patted dry 3 1/2 cups all-purpose flour - (to 4 cups) 1 pinch salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup milk 2 cups powdered sugar In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries. Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches until golden brown. Remove and drain on paper towels. In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter. This recipe yields about 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D08) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 1g Total Fat; (5% calories from fat); 1g Protein; 19g Carbohydrate; 16mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Jam And Custard Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 pinch cinnamon 10 egg yolks 1 pinch salt 2 cups whole milk 1 teaspoon pure vanilla extract 1 cup blueberry jam -- slightly warm 1 blind-baked 10" basic pie crust shell 2 cups sweetened whipped cream 8 fresh mint sprigs Preheat the oven to 350 degrees. In a large mixing bowl, combine the sugar and pinch of cinnamon. Whisk in the egg yolks, 1 at a time. Season with a pinch of salt. Stir in the milk and vanilla. Spread the jam evenly over the bottom of the pie shell. Pour the milk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 30 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D68) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 9g Total Fat; (24% calories from fat); 6g Protein; 54g Carbohydrate; 274mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry-Yogurt Crumble-Top Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUMBLE TOPPING === 1 cup Sugar 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg 2 tablespoons Butter -- cubed and chilled === BLUEBERRY CAKE === 1 stick Butter 1 1/2 cups Brown sugar 1 Egg 2 1/4 cups Flour 1 teaspoon Baking soda 1 cup Plain yogurt 1 teaspoon Vanilla 1/2 teaspoon Grated lemon zest 2 cups Blueberries Preheat oven to 350 degrees. Butter and flour a 9 x13-inch baking pan. Make topping: In a small bowl combine sugar and cinnamon. Using a fork, blend chilled butter bits into sugar mixture until it forms large crumbs. Make cake: In a standing electric mixer or with a hand mixer, cream together butter and sugar. Add egg and mix well. Add flour, baking soda, yogurt, vanilla and zest. Mix on medium for 4 minutes. Pour batter into prepared pan and sprinkle top with blueberries. Lightly press them into batter, if needed. Top with crumble topping. Bake for 45 minutes. Cool on a rack and carefully unmold. This recipe yields one 9- by 13-inch cake. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2157 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 4038 Calories (kcal); 132g Total Fat; (28% calories from fat); 46g Protein; 684g Carbohydrate; 529mg Cholesterol; 2710mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 25 Fat; 28 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boiled Hen And Spicy Dumplings Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Dumplings Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Hen - (abt 5 to 7 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Chopped onions 1 1/2 cups Chopped carrots 1 1/2 cups Chopped celery 2 Jalapeno peppers -- chopped 6 Garlic cloves -- peeled 3 Bay leaves 4 sprigs Fresh thyme 2 cups All-purpose flour 1 tablespoon Baking powder -- plus 1 teaspoon Baking powder 1 teaspoon Salt 4 tablespoons Solid vegetable shortening 1/2 cup Milk 1/2 cup Heavy cream 1/2 cup Chopped green onions, green part only 2 tablespoons Finely-chopped parsley leaves Rinse the hen under cool water and pat dry. Season the hen with salt and pepper. Place the hen in a large stock pot. Add the onions, carrots, celery, jalapenos, garlic, bay leaves and thyme to the pot. Add enough water (1 gallon) to cover the hen. Season with salt and lots of black pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 2 hours or until the meat falls off the bones. Skim off the scum from the stock every 30 minutes. Remove from the heat and cool for about 20 minutes. Strain the stock through a fine mesh strainer, reserving the stock, the hen, and 1 cup of the cooked vegetables. Place the stock in a smaller stock pot and bring the liquid to a simmer. Remove the meat from the hen, discarding the skin and bones. Tear the meat into smaller pieces. In a mixing bowl, combine the flour, baking powder and salt together. Using a fork, mash the reserved cooked vegetables. Stir the mashed vegetables and milk into the flour mixture. Stir to incorporate completely. Lightly dust the surface with flour. Turn the dough mixture out onto the floured surface. Dust the top of the dough with flour. Lightly press out the dough very thin, about 1/8-inch thick. Using a sharp knife, cut the dough into strips, 2 inches long and 1-inch wide. Add the cream to the simmered liquid. Add the dumplings to the simmering liquid. Cook the mixture, stirring occasionally for about 30 minutes. Stir in the green onions and parsley. Serve warm. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 9g Total Fat; (26% calories from fat); 7g Protein; 47g Carbohydrate; 30mg Cholesterol; 739mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boiled Lobster Salad With Creamy Tarragon Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Salads/Dressings Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Lobster -- boiled 1/2 pound Baby greens -- cleaned 4 small Red-skinned potatoes -- boiled 1/4 pound Green beans, blanched 6 Cherry tomatoes Salt -- to taste Freshly ground black pepper -- to taste 2 tablespoons Olive oil === CREAMY TARRAGON DRESSING === 1 tablespoon White-wine vinegar 1 tablespoon Lemon juice 2 tablespoons Chopped fresh tarragon 3/4 cup Oil Salt -- to taste Freshly ground black pepper -- to taste For dressing, in the work bowl of your food processor, process vinegar, and tarragon. Slowly pour in the oil. Stop the machine and taste. Adjust the seasonings. Remove the lobster meat from the shell, slice the tail meat but leave the claws whole if possible, slice the potatoes. Toss the greens with 1/4 cup of dressing and put in the center of a plate. Toss the tomatoes, potatoes, and green beans with the oil and season with salt and pepper. Arrange in an attractive manner on the greens. Carefully toss the lobster with 1/4 cup of the dressing, and place on top of the salad. Smear the plate with the remaining dressing. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2222 Calories (kcal); 196g Total Fat; (79% calories from fat); 108g Protein; 9g Carbohydrate; 539mg Cholesterol; 1690mg Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 1 Vegetable; 0 Fruit; 38 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bonbons Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups flaked coconut - (7 oz) 1/2 cup sweetened condensed milk 2/3 cup confectioners' sugar 1/4 cup sliced almonds -- finely chopped 2 tablespoons unsalted butter -- at room temperature 1/4 teaspoon pure vanilla extract 8 ounces semisweet chocolate -- coarsely chopped In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bon bons on a serving platter and serve. This recipe yields 24 bonbons. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C73) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 5g Total Fat; (51% calories from fat); 1g Protein; 10g Carbohydrate; 5mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Bone-In Rib-Eye Steak With Marchand Di Vin Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/2 cup Creole seasoning -- see * Note 4 bone-in Dry-Aged Rib-Eye steaks -- (20 to 22 oz ea) 1 tablespoon butter 1/4 cup chopped shallots 1 tablespoon garlic 1/4 cup dry red wine 1 cup demi-glace 4 cups Mashed Potatoes -- hot, (see below) 1 tablespoon finely-chopped fresh parsley leaves === MASHED POTATOES === 2 pounds potatoes -- peeled, diced 1 stick butter -- cubed 1/2 cup heavy cream - (to 3/4 cup) Salt -- to taste Freshly-ground white pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring to room temperature before grilling, about 30 minutes. Preheat the grill. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and cool for a couple of minutes before serving. Place the steaks and potatoes on each serving plate. Spoon a quarter of the sauce over each steak. Garnish with parsley. For the Mashed Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. (Makes 6 to 8 servings) This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C41) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 890 Calories (kcal); 59g Total Fat; (58% calories from fat); 12g Protein; 83g Carbohydrate; 74mg Cholesterol; 2069mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bong Bong Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe No-Poach Chicken -- see * Note 2/3 cup Szechwan Peanut Sauce -- see * Note 1/4 pound Glass noodles Sesame oil -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 3/4 pound Firm cucumbers 4 tablespoons Coarsely-chopped fresh coriander leaves * Note: See the "No-Poach Chicken" and "Spicy Peanut Sauce" recipes which are included in this collection. Toss the chicken in the peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate. Soak the noodles in water until soft and silky. Drain and toss in sesame oil. Season with salt and pepper. Peel cucumber and cut in half. Using a spoon, remove the seeds. Cut the cucumbers into match stick strips, about 2-inches long. Toss the cucumbers with sesame oil. Season with salt and pepper. To serve, mound the pasta in the center of each plate. Arrange the cucumbers around the pasta. Spoon the chicken mixture over the pasta. Garnish with fresh coriander leaves. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boning The Pheasant And Removing The Meat Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Information Pheasant Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Pheasant - (abt 3 lbs) Carefully bone the pheasant, begin by making an incision down the skin of the back, from the head to the tail. Remove the meat until the bird is bare leaving the skin intact. Remove the wings and legs. Dice the removed meat and set aside. Spread the skin flat and season with salt and pepper. Set the skin aside. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Bordelaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced shallots 2 tablespoons Minced garlic 1 teaspoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 cup Dry red wine 1/2 teaspoon Salt Freshly-ground black pepper 1 1/2 cups Reduced veal or beef stock 1 tablespoon Chopped green onion * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Combine shallots, garlic and Bayou Blast in a small saucepan over high heat and cook 1 minute. Add wine and bring to a boil. Add salt and 6 turns pepper. Stir in stock and bring back to a boil. Reduce heat to simmering and cook, skimming off fat and impurities several times, about 10 minutes. Turn up heat to high, skim any remaining impurities from the top of the sauce and cook 1 1/2 minutes longer. Add green onions before serving. This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 1222mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boston Cream Pie Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === EMERILIZED SPONGE CAKE === 1/4 cup Milk 1 tablespoon Butter -- plus 2 tablespoons Butter -- for pans 8 Eggs 2 cups Sugar -- plus 2 tablespoons Sugar 1 cup Flour 1 teaspoon Baking powder 1 teaspoon Vanilla 4 1/2 cups Pastry cream -- recipe follows 2 cups Chocolate fondant icing -- store bought === PASTRY CREAM === 2 1/4 cups Whole milk 1 cup Sugar 3 Eggs -- separated 1/4 cup Cornstarch 1 teaspoon Vanilla 1 tablespoon Butter For the pastry cream: In a saucepan, whisk 2 cups of the milk and the sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, and butter. Mix well. Preheat the oven to 350 degrees. For the sponge cake: In a small sauce pan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 2 each 9-inch round cake pans with 2 tablespoons of butter. Sprinkle each with a tablespoon of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. When the cakes have cooled completely, slice each cake in half. To assemble, place the bottom layer on a 9-inch round cardboard and place it on a wire rack. Spread 1 1/2 cups of the pastry cream evenly on top of the layer. Top with the second layer of cake. Spread 1 1/2 cups of pastry cream on it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Frost the entire cake with the chocolate fondant. Place the cake in the refrigerator and chill completely. Slice the cake into 16 slices. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 7g Total Fat; (22% calories from fat); 6g Protein; 49g Carbohydrate; 142mg Cholesterol; 117mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boudin Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Sausage Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Unsalted butter 3 cups Julienned yellow onions 2 teaspoons Salt 3/8 teaspoon Cayenne pepper -- divided Freshly-ground black pepper -- 12 peppermill turns 1 pound Boudin sausage -- casing removed 1 tablespoon Chopped garlic 5 Eggs 2 cups Heavy cream 1/4 teaspoon Tabasco pepper sauce 1 teaspoon Worcestershire sauce 8 slices One-inch cubed white bread - (abt 4 cups) 1/2 cup Grated Parmigiano-Reggiano cheese Preheat the oven to 350 degrees. Grease a 2 quart glass rectangle pan with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 4 minutes. Stir in the boudin and saute for 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the boudin mixture. Add the bread cubes and mix well. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 23g Total Fat; (89% calories from fat); 4g Protein; 2g Carbohydrate; 168mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boudin Sausage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Pork butt -- cut into 1” cubes 1 pound Pork liver -- rinsed in cool water 2 quarts Water 1 cup Chopped onions 1/2 teaspoon Minced garlic 1/2 cup Chopped green bell peppers 1/2 cup Chopped celery 4 1/4 teaspoons Salt 2 1/2 teaspoons Cayenne 1 1/2 teaspoons Freshly-ground black pepper 1 cup Finely-chopped parsley 1 cup Chopped green onions tops -- (green part only) 6 cups Cooked medium-grain rice Sausage casings, 1 1/2” diameter, about 4 feet in length In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 of sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 715 Calories (kcal); 18g Total Fat; (22% calories from fat); 101g Protein; 35g Carbohydrate; 1367mg Cholesterol; 9572mg Sodium Food Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boudin Stuffed Turkey Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks Butter -- cut 3/4" slices Salt -- to taste Cayenne pepper -- to taste 1 cup Chopped onions 1/2 cup Chopped bell peppers 3 tablespoons Minced garlic 8 Cajun Chef Brand Sport Peppers - (to 10) 3 tablespoons Pickle juice from the peppers jar 1 small Turkey - (abt 10 to 12 lbs) 1/2 recipe Boudin Sausage -- see * Note * Note: See the "Boudin Sausage" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the butter with salt and cayenne pepper. Freeze the butter for 30 minutes. In a small bowl, combine the onions, peppers, garlic, sport peppers and pickle juice together. Season the mixture with salt and cayenne pepper. Place a large towel on a cutting board. Place the turkey directly on top of the cloth. This will prevent the turkey from sliding. Remove the neck, gizzards and livers from the cavity of the turkey. Rinse the turkey under cool water and pat dry with paper towels. Place the turkey, breast side up, on the work surface with the cavity facing you. Using a sharp knife, make three slits on either side of the breast bone, without breaking through the skin. Insert 2 to 3 slices of the frozen butter into each slit. Season each slit with salt and cayenne pepper. Insert about a teaspoon of the vegetable mixture into each slit, pushing with your fingers. Carefully stuff the boudin sausage in-between the flesh and skin. Gently pull the drumstick forward and outward to expose the inner thigh. Pull the skin away from the meat. Make a slit following the bone line from the top of each leg. Using your index finger, make a path and stuff with the butter and vegetables. Season the skin which has been loosened around the inner thigh with salt and cayenne pepper. Turn the turkey breast-side up, with the neck opening facing you. Lift the skin flap and make a slit down each wing from the shoulder, again following the bone lines. Stuff each wing with butter and vegetables. Season the outside of the turkey with salt and cayenne pepper. Stuff the cavity with any leftover boudin sausage, butter and vegetables. Secure the wings by folding the lower half back over the top of the wing. Tie the legs together with kitchen twine. Place the turkey in a large deep roasting pan. Roast the turkey for 15 to 20 minutes. Lower the heat to 350 degrees. Cover the turkey with a lid and bake for about 3 to 3 1/2 hours, or until the juices run clear. Remove from the pan and let cool for 10 minutes. Lift the turkey out of the pan and carve. Serve with the pan juices. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 23g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boudin With Creamy Grits And Roasted Corn And Spinach Rague Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups Milk Salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons Butter -- divided 2 cups Quick white grits 1 cup Grated white Cheddar cheese 2 tablespoons Olive oil 1 cup Chopped spinach Freshly-ground white pepper -- to taste 1 tablespoon Minced garlic 1 cup Roasted corn 1 cup Veal reduction 2 pounds Boudin - (abt 8 links, 4 oz ea) 2 tablespoons Chopped green onions 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers In a sauce pot, bring the milk, seasoned with salt and black pepper, up to a boil. Add 2 tablespoons of the butter. Whisk in the grits and cook for about 4 to 5 minutes. Whisk in the grated cheese and reseason if needed. Remove from the heat and keep warm. In a saute pan, heat the olive oil. When the oil is hot, saute the spinach for about 1 minute. Season with salt and white pepper. Add the garlic and corn. Stir in the veal reduction and bring up to a boil. Remove from the heat and whisk in the remaining butter. Reseason if needed. Mound the grits in the center of the plate. Lay the boudin on top of the grits. Spoon the sauce over the boudin. Garnish with green onions and brunoise peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2432 broadcast 09-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 27g Total Fat; (72% calories from fat); 10g Protein; 14g Carbohydrate; 68mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boudin With Jambalaya Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Fresh boudin sausage links Water -- to cover Salt -- as needed 1 tablespoon Olive oil 1 cup Chopped yellow onions 1/2 cup Chopped green bell peppers 1/2 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1/2 cup Peeled, seeded, chopped fresh tomatoes 4 ounces Chicken -- diced small Emeril's Essence -- see * Note 4 ounces Andouille or smoked sausage -- diced small 4 ounces Ham -- diced small 5 cups Milk 1 cup Veal reduction 2 cups Grits 1 cup Grated white cheddar cheese - (4 oz) 1/4 cup Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Bring a large saucepan of salted water to a boil. Add the boudin sausage and poach for 4 to 5 minutes or until the sausages are firm. Drain and set aside. In a medium saucepan, heat the olive oil. Add the onions, peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes, or until wilted. Add the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Season the chicken with Emeril's Essence. Add the chicken and saute for 2 minutes, stirring constantly. Add the sausage and ham and continue to cook for 2 minutes. Add the milk and veal reduction and bring the liquid to a boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Stir in the green onions. In a saute pan, heat the remaining oil. Pan sear the boudin sausage for 2 minutes on each side. To serve, mound the grits in the center of each plate. Lay two links of sausage on top of the grits. Spoon the sauce over the sausage and serve. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B27 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 630 Calories (kcal); 21g Total Fat; (29% calories from fat); 26g Protein; 84g Carbohydrate; 76mg Cholesterol; 554mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bouillabaise Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Clams/Mussels Fish (Fresh Water) Scallops Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil 1 cup Chopped onion 1/2 cup Chopped celery 3 Garlic cloves -- smashed 1 cup White wine 1 pound Fish bones, from non-oily fish -- rinsed 1 Bay leaf 8 Peppercorns 2 sprigs Thyme 1 pinch Saffron threads -- (generous pinch) 3/4 cup Sliced fennel Juice and zest of 1 orange 1 1/2 cups Chopped tomatoes 1/2 cup Julienned leeks 6 Clams -- scrubbed 6 Mussels -- scrubbed, debearded 1/2 pound Monkfish -- cut into 2” pieces 8 large Shrimp -- peeled and deveined 4 large Scallops 1 tablespoon Chopped garlic 2 tablespoons Chopped parsley, plus extra for garnish Salt -- to taste Freshly-ground black pepper -- to tastre 6 Long, crusty, slices French bread -- cut into croutons, -- toasted until crisp 1 recipe Rouille I -- see * Note * Note: See the “Rouille I” recipe which is included in this collection. Make broth: Heat oil in a large saucepan. Add onion and celery and cook for 3 minutes. Add smashed garlic cloves and cook for 1 minute. Add wine, bring to a boil and let it reduce by half. Add fish bones, enough water to cover, bay leaf, peppercorns and thyme. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and strain through a very fine-meshed sieve. Return fish broth to washed saucepan. Reheat broth to simmering and add a generous pinch of saffron. Add fennel, orange juice and zest, tomatoes and leeks and bring back to a boil. Add clams and mussels, cover and simmer for 5 minutes. Add fish, shrimp, scallops, garlic and parsley. Simmer until fish is cooked through, shrimp is pink, and mussels and clams have opened. Adjust seasoning to taste with salt and pepper. Serve soup at table in a pretty bowl. Sprinkle with parsley and accompany with croutons topped with a dollop of Rouille. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-16-1997 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 3g Total Fat; (28% calories from fat); 10g Protein; 7g Carbohydrate; 25mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bouillabaisse I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Fish (Ocean) Lobster Seafood Shellfish Shrimp Soups/Stews Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE BROTH === 2 tablespoons Olive oil 1 cup Chopped onion 1/2 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 3 Garlic cloves 1 Bay leaf 8 Peppercorns 2 Thyme sprigs 1 pound Fish bones Water -- to cover 1 cup White wine === FOR THE BOUILLABAISSE === 1 pinch Saffron 1 cup Juilienned leeks 3 cups Peeled, seeded, chopped tomatoes Juice and zest of one orange 1 cup Juilienned fennel 2 tablespoons Chopped garlic 2 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel, angler fish -- cleaned, scaled 1 large Lobster 1 pound Shrimp -- peeled, deviened 1/2 pound Mussels 1/2 pound Littleneck clams === FOR THE ROUILLE === 1 Red pepper -- roasted and peeled 2 Garlic cloves 1 piece White bread -- torn into pieces 1 Egg yolk 1 tablespoon Dijon mustard Juice of one lemon 1/2 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 12 slices Crusty French bread -- for serving For the Broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain. For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Re-season with salt and pepper. For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper. To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 26g Total Fat; (61% calories from fat); 26g Protein; 10g Carbohydrate; 185mg Cholesterol; 362mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bourbon Balls Recipe By :Emeril Lagasse Serving Size : 30 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cubed pound cake 1 cup Pecans -- toasted 1 cup Confectioners' sugar 1 tablespoon Bourbon -- to 2 tbsps Confectioners' sugar -- for rolling Cocoa -- for coating In a food processor combine cake, pecans and sugar; pulse several times to mix well. Add bourbon, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compactballs. Roll them in cocoa. This recipe yields about 2 1/2 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-042 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 2g Total Fat; (85% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Bourbon BBQ Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bottles tomato ketchup - (14 oz ea) 3/4 cup bourbon 1 tablespoon molasses 1 tablespoon Creole or whole grain mustard 1 tablespoon chopped garlic 1/2 cup chopped onions 1/4 cup light brown sugar - (firmly packed) 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon cayenne 1 tablespoon grated peeled fresh ginger Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use. This recipe yields about 1 quart. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 520 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 1251mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe adapted from "Emeril’s Creole Christmas Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1997) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bourbon Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Heavy cream 1/4 cup Confectioner's sugar 1 tablespoon Bourbon In a large bowl whip the cream and sugar with an electric beater until thick. Beat in the bourbon and continue to beat until soft peaks form. Serve immediately. This recipe yields 3 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1793 Calories (kcal); 176g Total Fat; (88% calories from fat); 10g Protein; 43g Carbohydrate; 653mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Bourbon Spiced Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart heavy cream 1/2 cup bourbon 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly-grated nutmeg Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. This recipe yields 4 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 3757 Calories (kcal); 352g Total Fat; (89% calories from fat); 20g Protein; 77g Carbohydrate; 1305mg Cholesterol; 360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 70 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Bourbon-Mashed Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sweet potatoes 2 tablespoons Butter -- room temperature 2 tablespoons Brown sugar -- (optional) 1/4 cup Light or heavy cream -- room temperature 1/4 cup Good-quality bourbon Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Snipped chives -- for garnish Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender. As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor. Process until smooth. Add butter, sugar, cream and bourbon. Process to incorporate everything. Season to taste. If you wish, shape sweet potatoes into quenelles before serving. Garnish with chives, sprinkling them all over plate. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 12g Total Fat; (34% calories from fat); 3g Protein; 49g Carbohydrate; 31mg Cholesterol; 142mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bouride Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Fish stock 2 tablespoons Small-diced carrots 2 tablespoons Small-diced leeks 2 tablespoons Small-diced celery 1/4 cup Diced red skin potatoes 1 1/2 pounds Boned fish fillets -- cut into 2" chunks (a mixture such as haddock, cod -- flounder and sole) 1/2 cup Mayonnaise 3 Garlic cloves -- smashed Salt -- to taste Freshly ground black pepper -- to taste 4 large Croutons In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 minutes. Place the fish pieces into the broth, cover and simmer until the fish is just cooked, about 5 minutes. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper. Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pieces and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add the aioli. The mixture will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets enough vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 424 Calories (kcal); 31g Total Fat; (69% calories from fat); 5g Protein; 26g Carbohydrate; 26mg Cholesterol; 602mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boursin-Stuffed Chicken Breast With Walnuts And Spinach Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 six-ounce Chicken breast halves Salt -- to taste Freshly-ground black pepper -- to taste 10 large Spinach leaves 4 ounces Boursin cheese 2 tablespoons Walnuts -- toasted and chopped 1 Puff pastry sheet -- divided 1 Egg -- beaten with 1 teaspoon Water -- for eggwash Fortified chicken stock -- for sauce Chopped parsley Preheat oven to 350 degrees. Using a sharp knife, cut open each breast half, horizontally through side, being careful not to split completely. Pound lightly until flat, doubled in size and of even thickness. Season with salt and pepper. Blanch, shock in cold water, and squeeze dry the spinach leaves. Lay leaves over surface of each chicken breast. Mix cheese with walnuts, form into 2 small logs and place one on each breast. Roll up chicken into a log shape with cheese mixture in center. Roll out enough puff pastry to envelop chicken. On a baking sheet place chicken on pastry and roll up. With a sharp knife slit top decoratively; brush with egg wash. Bake 30 minutes, until golden brown. Serve with warmed chicken stock, garnished with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-091 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 996 Calories (kcal); 78g Total Fat; (69% calories from fat); 19g Protein; 60g Carbohydrate; 160mg Cholesterol; 752mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Baby Romaine Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Baby Romaine lettuce heads 1 tablespoon Olive oil 4 ounces Bacon -- diced small 1/4 cup Chopped shallots 1/2 cup White wine 2 tablespoons White wine vinegar 2 cups Chicken stock Salt -- to taste Freshly ground black pepper -- to taste Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately. This recipe yields 6 braised baby heads of lettuce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 930 Calories (kcal); 70g Total Fat; (76% calories from fat); 37g Protein; 12g Carbohydrate; 96mg Cholesterol; 6115mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Beef Shanks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive oil 4 Beef shanks - (abt 6 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Flour Emeril's Essence -- see * Note 2 cups Medium-diced onions 1 cup Medium-diced celery 1 cup Medium-diced carrots 2 tablespoons Chopped garlic 3 Bay leaves 2 tablespoons Chopped fresh thyme 1 cup Red wine 2 quarts Veal or dark stock 1/4 cup Parsley 4 large Parsnips -- top skin removed, and peeled into thin strips 4 servings Buttermilk Cornbread Dressing -- see * Note * Note: See the "Emeril's Essence Information" and "Buttermilk Cornbread Dressing" recipes which are included in this collection. Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the Buttermilk Cornbread Dressing in the center of the plate. Lay the shanks on top of the pudding and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 813 Calories (kcal); 55g Total Fat; (62% calories from fat); 6g Protein; 68g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Brisket Of Beef Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Beef brisket -- (5 to 6) 4 Garlic cloves -- sliced Salt -- to taste Cayenne pepper -- to taste Emeril's Essence -- see * Note 2 tablespoons Olive oil 4 cups Julienne onions Freshly-ground black pepper -- to taste 24 ounces Dixie beer - (2 cans) 1 cup Water 1/2 pound Roasted new potatoes Horseradish Sauce -- see * Note === GARNISH === 1/2 cup Fried shallot crusts 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" and "Horseradish Sauce" recipes which are included in this collection. Preheat the oven to 400 degrees. With a sharp knife, make about 10 slits in the brisket. Stuff each hole with 2 to 3 slices of the garlic. Season the meat with salt, cayenne and Emeril's Essence. In a large saute pan, heat the oil. When oil is hot, sear the meat evenly, for 2 to 3 minutes on all sides. Transfer the meat to a large Dutch oven with a lid. Bake, uncovered, for about 45 minutes. Remove the pot from the oven. In a mixing bowl, toss the onions with salt, cayenne and Essence. Arrange the onions around the meat. Add the beer and water. Cover and return the pot to the oven. Reduce heat to 350 degrees and continue baking for 2 1/2 hours, or until tender. Turn the meat over twice during baking. If the liquid evaporates too much, add another can of beer and 1/2 cup water. Remove the meat from the pan and reserve the liquid. Slice the meat into individual portions. Mound the roasted potatoes in the center of the plate. Carve the brisket and lay over the potatoes. Spoon the Horseradish Sauce over the meat. Garnish with fried shallot crusts, chives and brunoise peppers. This recipe yields 12 servings. Comments: The fried shallot crusts are julienned shallots, marinated in a hot sauce, dredged in flour, and deep-fried until golden. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 612 Calories (kcal); 52g Total Fat; (78% calories from fat); 32g Protein; trace Carbohydrate; 138mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Kale Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 cups Sliced onions 1 teaspoon Salt Freshly-ground black pepper 2 tablespoons Minced garlic 8 cups Firmly-packed stemmed torn kale 2 cups Chicken stock Heat oil in a large skillet over high heat. Add onions, salt and 12 turns of pepper and stir-fry 2 minutes. Add garlic, kale and stock; cook, stirring occasionally, 3 minutes or until kale is tender. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 4g Total Fat; (49% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1609mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Lamb Shanks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive oil 4 Lamb shanks - (abt 8 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour Emeril's Essence -- see * Note 2 cups Medium-diced onions 1 cup Medium-diced carrots 1 cup Medium-diced celery 2 tablespoons Chopped garlic 3 Bay leaves 2 tablespoons Chopped fresh thyme 1 cup Red wine 1 pound New potatoes -- quartered 2 quarts Lamb or dark stock 1/4 cup Parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large stock pot or braising pot, add the olive oil. Season the lamb shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the lamb shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the potatoes and stock. Bring the liquid up to a boil and reduce to a simmer. Add the lamb shanks and continue to cook for about 1 to 1 1/2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper. The shanks can be served alone with crusty bread or over blue cheese polenta. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A46 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 675 Calories (kcal); 54g Total Fat; (75% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Lamb Shanks A La Emeril aka Osso Bucco Emeril Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Lamb shanks -- cut 1 1/2" sections Salt -- to taste Freshly-ground black pepper -- to taste Oil -- for sauteing Flour -- for dredging 1 cup Sliced onions 1 cup Sliced fennel bulbs 1 tablespoon Chopped garlic 1 cup Red wine 2 cups Chopped tomatoes 3 cups Light stock 2 tablespoons Chopped fresh oregano 1/4 cup Pitted Kalamata olives 2 ounces Feta cheese -- crumbled 1 recipe Saffron Rice -- see * Note * Note: See the "Saffron Rice" recipe which is included in this collection. Preheat oven to 400 degrees. Highly season the lamb shanks on both sides with salt and pepper. Heat 1/2 cup oil in a large Dutch oven. Dredge the shanks in the flour, shake off any excess flour. Sear the shanks on both sides until golden brown. Add the onions, fennel, and garlic. Cook for 4 minutes, moving everything around to ensure it's all cooking. Add the wine, tomatoes and stock. Bring to a boil, cover and place in the oven. Cook for 1 1/2 hours or until the meat is so tender it falls from the bone. Adjust the seasonings. Remove from the Dutch oven and place on a platter. Top with chopped oregano, olives, and feta. Serve with Saffron Rice. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 3g Total Fat; (37% calories from fat); 3g Protein; 9g Carbohydrate; 13mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Oxtails With Sweet Potato Pudding And Fried Okra Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE OXTAILS === 1 cup flour Salt -- to taste Freshly-ground black pepper -- to taste 5 pounds beef oxtails -- cut 1" pieces 1/2 cup vegetable oil 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 2 dried bay leaves 2 quarts beef stock === FOR THE PUDDING === 4 medium sweet potatoes - (abt 2 lbs) -- baked, peeled 3 eggs 1 cup milk 1/8 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 1 cup pecan pieces 1 cup light brown sugar - (packed) 2 tablespoons Steen's 100% Pure Cane Syrup 1/4 teaspoon salt 1/4 teaspoon vanilla extract 2 tablespoons bourbon 4 tablespoons butter - (1/2 stick) -- softened === FOR THE OKRA === 1/4 cup buttermilk 2 tablespoons Crystal Hot Sauce 1 egg Salt -- to taste 1/2 cup flour 1/4 cup yellow cornmeal Creole Seasoning -- see * Note Vegetable oil -- for frying 16 okra pods, washed, and cut in half lengthwise === GARNISH === Parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. For the Oxtails: Season flour with salt and pepper. Dredge oxtails in flour. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the oxtails, in batches, and brown for about 3 minutes on all sides. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Sauté until the vegetables start to wilt, about 6 minutes. Stir in the garlic, bay leaves and stock. Scraping the bottom and sides of the pan to loosen the brown particles. Return the oxtails to the pot and cook, covered, until the sauce is stew-like and the meat starts to fall of the bone, about 2 hours. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed. For the Pudding: Preheat the oven to 350 degrees. Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2-quart round baking dish. Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonfuls of the butter mixture. Bake for about 45 minutes, or until bubbly. For the Fried Okra: In a mixing bowl, combine the buttermilk, hot sauce, and egg. Mix well. Add the okra, season with salt and turn to coat evenly. Let sit for 30 minutes. In another mixing bowl, combine the flour and cornmeal. Mix well and season with Creole seasoning. Heat the oil in a skillet. Dredge each of the okra in the seasoned flour, coating completely. When the oil is hot, add the okra, split-side down and fry, turning once, for about 2 minutes, or until lightly golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon some of the pudding in the center of each plate. Place some of the oxtails and gravy around the pudding. Pile the fried okra on top of the pudding. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C74) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2148 Calories (kcal); 116g Total Fat; (50% calories from fat); 192g Protein; 60g Carbohydrate; 794mg Cholesterol; 6235mg Sodium Food Exchanges: 3 Grain(Starch); 26 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Red And Green Cabbage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cabbage Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons Olive oil 1/4 cup Chopped bacon 1/2 cup Chopped onions 4 cups Coarsely-shredded red cabbage -- (abt 1/2 head) 7 cups Coarsely-shredded green cabbage -- (abt 1/2 large head) Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Apple cider vinegar 4 Bay leaves 2 whole Cinnamon sticks 1/4 teaspoon Ground allspice 1/2 cup Water 3 tablespoons Sugar 3/4 cup Beer 1 1/2 teaspoons Creole mustard In 2 large saute pans, heat 1 1/2 teaspoons of oil in each. Add the bacon to one of the saute pans and render until crispy. Add 1/4 cup of chopped onions and red cabbage to the remaining saute pan. Season with salt and pepper. Saute for 1 minute. Add the vinegar, 2 bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook , stirring the cabbage, for 2 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes. To the rendered bacon, add the remaining onions and green cabbage. Season with salt and pepper. Saute for 1 minute. Stir in the remaining bay leaves, beer, and mustard and simmer for 3 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 10 minutes. This recipe yields 2 cups of each. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 15g Total Fat; (29% calories from fat); 3g Protein; 77g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Scrod In White Wine And Fresh Oregano Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Olive oil -- plus 2 tablespoons Olive oil 1 1/2 pounds Scrod fillets -- cut 2"x 2" pieces 1/4 cup Flour for dredging -- seasoned with 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 teaspoon Chopped garlic 1/2 cup Pear or cherry tomatoes 1/4 cup Calamata olives -- sliced 2 cups Loosely packed oregano leaves -- finely chopped 1/4 cup Dry white wine 1 teaspoon Chopped lemon zest 1/4 cup Water Salt -- to taste Freshly ground white pepper -- to taste * Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection. In a large frying pan heat olive oil over high heat until it is very hot. Meanwhile, dredge fish pieces in the seasoned flour, shaking off the excess. Carefully place all the fish pieces in the hot oil, and cook for 2 minutes on each side until golden brown. Drain on paper towels and set aside. In a large saute pan heat the remaining 2 tablespoons olive oil over medium heat. Add chopped garlic and cook for 30 seconds. Place the fish in the pan with tomatoes, calamata olives, fresh oregano, white wine, lemon zest, water, and salt and pepper. Cover and cook for 5 minutes over medium heat. Serve the sauce ladled over the fish. Tastes great served over rice. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 429 Calories (kcal); 47g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Short Ribs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 1/2 pounds Short ribs -- cut individual ribs 2 tablespoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 cup Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped carrot 1 cup Peeled, seeded, chopped tomatoes -- fresh or canned 2 tablespoons Chopped garlic 1/2 cup Red wine vinegar 2 tablespoons Worcestershire sauce 3 Bay leaves 2 teaspoons Freshly-ground black pepper 2 quarts Beef broth 1/4 cup Chopped scallion, green part only -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Bayou Blast, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours. To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-062 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1320 Calories (kcal); 110g Total Fat; (75% calories from fat); 63g Protein; 17g Carbohydrate; 216mg Cholesterol; 2792mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Veal Cheeks Over Creamy Polenta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces raw bacon -- chopped 2 cups chopped onions 1 cup small-diced carrots Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons chopped garlic 2 pounds assorted exotic mushrooms -- cleaned, sliced 1 cup Madeira wine 4 cups veal stock 1 bay leaf 2 fresh thyme sprigs 8 veal cheeks -- trimmed 3 cups whole milk 1 tablespoon butter 3/4 cup yellow cornmeal 1/4 cup freshly-grated Parmigiano-Reggiano 1 tablespoon finely-chopped fresh parsley leaves In a heavy bottom pan or Dutch oven, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Set aside. Add the onions and carrots. Season with salt and pepper. Sauté until soft, about 4 minutes. Add the garlic and mushrooms. Season with salt and pepper. Sauté for 2 minutes. Deglaze with the Madeira and cook for 1 minute. Add the veal stock, bay leaf, and thyme, and bring to a simmer. Season the veal with salt and pepper and add the simmering liquid. Cook, uncovered until the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking. In a medium-size saucepan, over medium heat, combine the milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mixture. Spoon the polenta in the center of each serving plate. Lay a veal cheek over the polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 10g Total Fat; (31% calories from fat); 10g Protein; 37g Carbohydrate; 33mg Cholesterol; 1281mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brandade De Morue Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salted Cod Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Garlic clove -- peeled 2 pounds Salt cod fillets -- soaked in milk for two days and drained 4 cups Olive oil 1 1/4 cups Milk -- at room temperature Juice of one lemon Freshly-ground white pepper -- to taste 12 slices French bread - (1/2" thick) Oil -- for frying Salt -- to taste Freshly-ground black pepper -- to taste Preheat the fryer. Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk. Complete the seasoning by adding a few drops of lemon juice and white pepper. A brandade should have the consistency of mashed potatoes (which it looks like). Fry the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the brandade with the fried bread. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1305 Calories (kcal); 146g Total Fat; (98% calories from fat); 2g Protein; 3g Carbohydrate; 7mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brandied Peach Custard Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole Peaches -- peeled, and -- cut into 1/4” wedges 3 tablespoons Butter 1/2 cup Sugar 1/4 cup Brandy === CUSTARD === 2 cups Heavy cream 4 Eggs 1/2 cup Brown sugar 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 Unbaked 9” pie crust Powdered sugar -- in a shaker Fresh mint Whipped cream -- in pastry bag Preheat the oven to 450 degrees. For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes. For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powdered sugar, whipped cream, and fresh mint. This recipe yields one 9-inch pie. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2293 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3179 Calories (kcal); 229g Total Fat; (65% calories from fat); 35g Protein; 231g Carbohydrate; 1494mg Cholesterol; 782mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 44 Fat; 11 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bratwurst And Buns Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 cups Sliced white onions 1/4 cup Whole-grain mustard 2 tablespoons Molasses 1 cup Light stock 2 pounds White bratwurst links - (abt 12 links) 12 Hot dog buns Heat the oil in a large soup pot, add the onions and cook until brown and sweet, about 15 minutes. Add the mustard, molasses, and stock, mix well. Add the bratwurst, stirring to cover them with all the goodness. Simmer on medium for 20 minutes. Serve them up in a bun with a slaw and beans on the side. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2190 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 7g Total Fat; (20% calories from fat); 8g Protein; 51g Carbohydrate; 0mg Cholesterol; 485mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Bread Pudding Souffle Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup White sugar -- plus 2 tablespoons White sugar -- divided, plus extra White sugar -- to coat ramekins 1/4 cup Brown sugar 1 1/2 teaspoons Cinnamon 1/4 teaspoon Ground nutmeg 8 Eggs -- separated 2 cups Heavy cream 1 pound Day-old bread -- cut into cubes 1/2 cup Raisins Butter -- for coating Confectioners' sugar -- for dusting Whiskey Sauce -- see * Note * Note: See the "Whiskey Sauce" recipe which is included in this collection. Combine 1/4 cup white sugar, brown sugar and spices. In a bowl whisk yolks and sugar mixture until thoroughly mixed. Stir in heavy cream then add bread and raisins, mixing very well. Set aside 30 minutes, stirring often, for bread to absorb liquid. Preheat oven to 350 degrees. Spoon mixture into a buttered 1 1/2-quart baking dish and bake until firm and golden, 20 to 25 minutes. Allow to cool completely. Thoroughly butter eight 1-cup ramekins and sprinkle sides and bottom with sugar. Set aside. When pudding is cool, break it up into a large bowl. In another bowl beat egg whites to soft peaks, add remaining 2 tablespoons sugar and beat just until stiff. Add half of whites to pudding mixture, stirring to incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Spoon batter into prepared ramekins. Bake 15 minutes, or until puffed and golden. Dust with confectioners' sugar and serve immediately with warm Whiskey Sauce. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-070 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 316 Calories (kcal); 26g Total Fat; (73% calories from fat); 7g Protein; 14g Carbohydrate; 269mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Breakfast Casserole Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Casseroles Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 1 cup Half-and-half 2 tablespoons Chopped green onions Salt -- to taste Freshly-ground black pepper -- to taste Butter -- to grease pan 6 slices Texas Toast (thick cut, crusty white bread) 1 pound Spicy pork sausage -- cooked, and -- drained of fat 1 cup Grated Cheddar cheese In a small bowl, beat the eggs until they loosen up. Add the half-and-half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12- by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 854 Calories (kcal); 64g Total Fat; (68% calories from fat); 61g Protein; 6g Carbohydrate; 1241mg Cholesterol; 1038mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Breakfast Sausage Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1/2 cup Chopped onion 1 tablespoon Chopped garlic 1 3/4 pounds Lean pork -- cut 1” cubes 1/4 pound Pork fat -- cut 1” cubes 1 tablespoon Finely-ground fennel seed 1 tablespoon Bayou Blast -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a small skillet heat oil with onion and garlic over low heat; sweat until onion is tender, about 5 minutes. Transfer onion to a large bowl to cool and toss with remaining ingredients. Place 1/4-inch die in meat grinder: run all ingredients through. Cook a small patty, taste and adjust seasoning, if necessary. Form ground meat into 2-inch patties. In a cold cast-iron skillet, place sausages and cook over medium-high heat, turning once, about 15 minutes or until well browned. This recipe yields 8 to 10 patties. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-043 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 11g Total Fat; (91% calories from fat); 1g Protein; 1g Carbohydrate; 13mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Broccoli Stems With Cloud Ear And Enoki Mushrooms Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Broccoli Mushrooms Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Broccoli stems 1/2 ounce Cloud ear mushrooms (fungus) 1 1/2 teaspoons Peanut oil 1 tablespoon Finely-chopped fresh ginger 1 tablespoon Finely-chopped garlic 2 tablespoons Finely-chopped green onion 1 teaspoon Chili paste 1 tablespoon Rice wine 1 tablespoon Light soy sauce 2 teaspoons Dark soy sauce 1 teaspoon Sugar Salt -- to taste 1/4 cup Water 1 teaspoon Finely-ground Sichuan peppercorns 1/2 pound Fresh Enoki mushrooms -- stems trimmed Peel the broccoli stems and cut into 1/4-inch by 1/4-inch by 2-inch pieces. Rinse the cloud ears several times under cold water to remove all the dirt. Soak them for 15 minutes in warm water. Heat a wok or deep saute pan until it is hot, add the oil. Then add the ginger, garlic, and green onions and stir fry for 30 seconds. Add the cloud ears and broccoli stems, and stir fry for 1 minute. Add the chili paste, rice wine, soy sauces, sugar, and salt to taste. Stir fry for 1 minute, and then pour in the water. Continue to cook until the vegetables are tender, about 3 minutes. Add the pepper and Enokis. Mix well and serve at once. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 3g Total Fat; (67% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 319mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buckwheat Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 vanilla bean 4 cups milk 1/2 cup butter -- plus 2 tablespoons butter 1 cup buckwheat 4 egg yolks 1/2 cup sugar 1 tablespoon grated lemon zest 1/2 cup raisins 4 egg whites -- beaten until stiff 1 cup cherry jam Using a sharp knife, split the vanilla bean in half lengthwise. With the back of the knife, scrape the pulp away from the bean. Discard the bean. In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter. Bring to a boil. Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs and the sugar together. Stir in the cooled buckwheat mixture, lemon zest and raisins. Fold in the beaten egg whites. Butter a shallow baking pan (8- by 8- by 2-inch, square) with the remaining 2 tablespoons of butter. Pour the buckwheat mixture into the prepared pan. Bake in a preheated 350 degree oven for 30 minutes. Serve warm in individual serving bowls with cherry jam. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C47) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 518 Calories (kcal); 29g Total Fat; (48% calories from fat); 14g Protein; 54g Carbohydrate; 216mg Cholesterol; 318mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bulgur Wheat Stuffed Tomato Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Fine-grain bulgur wheat 1 tablespoon Olive oil 1/2 cup Chopped onions 1/2 cup Chopped red delicious apple (toss in lemon juice to prevent browning) 4 Beautiful ripe tomatoes -- hollowed out 2 tablespoons Finely-chopped tomato pulp -- from above 1/2 cup Chopped parsley 1/3 cup Chopped walnuts 1/4 cup Chopped mint 2 tablespoons Lemon juice 1 teaspoon Lemon zest 1 1/2 teaspoons Cumin 1 1/2 teaspoons Coriander Salt -- to taste Freshly ground black pepper -- to taste Greens Rinse the bulgur wheat in a sieve and place in a bowl, covered with cool water. Let stand for 30 minutes, drain excess liquid. Meanwhile, heat the olive oil in a small saute pan, add the onions and apple and cook for 2 minutes. Hollow out the tomatoes to make room for the salad (reserving 2 tablespoons of the pulp). In a large mixing bowl, combine the bulgur wheat, onions, apples, chopped tomato innards, and all the remaining ingredients (except greens); blend well. Adjust the seasonings. Refrigerate overnight and check seasonings before you fill the tomatoes. Serve on greens. This recipe yields 4 entree salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 10g Total Fat; (73% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Burnt Sugar Butter Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 6 tablespoons Water 4 Egg yolks 2 sticks Butter 1/2 cup Caramel sauce In a saucepan, over high heat, add the sugar and water. Bring the mixture to a boil and cook until the mixture reaches 115 degrees, soft ball stage. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Add the butter, a tablespoon at a time and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer. This recipe yields 2 1/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2251 Calories (kcal); 204g Total Fat; (80% calories from fat); 13g Protein; 101g Carbohydrate; 1347mg Cholesterol; 1906mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 39 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Buttermilk And Cheddar Hushpuppies Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Breads/Rolls Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white cornmeal 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons salt 1 1/2 tablespoons Crystal hot sauce 1/4 cup minced onions 1 cup grated sharp Cheddar cheese 2 eggs 1/2 cup buttermilk 1/2 cup water Creole seasoning Preheat the fryer. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions and cheese. Mix together. Stir in the eggs, buttermilk, water and hot sauce. Mix until fully incorporated. Fry one tablespoon of the batter at a time. Fry the hushpuppies for 2 to 3 minutes or until they are golden brown. Stirring constantly will ensure even browning. Remove from the oil and drain on a paper plate. Season with Creole seasoning. This recipe yields about 1 1/2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1183 Calories (kcal); 14g Total Fat; (10% calories from fat); 39g Protein; 220g Carbohydrate; 378mg Cholesterol; 5632mg Sodium Food Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk And Lemon Scented Pancakes With Warm Blueberry Syrup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint fresh blueberries -- stemmed, hulled 2 cups light corn syrup 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 pinch salt 1 cup buttermilk 1 large egg 2 tablespoons butter -- melted 2 tablespoons finely-chopped fresh lemon zest 1/2 stick butter -- cut 10 equal slices Shaker of confectioners’ sugar In a nonreactive saucepan, over medium heat, combine the blueberries and corn syrup. Bring to a boil and cook for a couple of minutes. Remove from the heat and with a hand potato masher, mash the berries. Keep warm. In a small mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg, and butter until fully incorporated. Add the sifted ingredients to the milk mixture and whisk until slightly smooth, but still have some lumps. Fold in the lemon zest and allow the batter to sit for a couple of minutes. Lightly grease a griddle over medium heat. Cooking in batches, pour 1/4 cup of the batter onto the hot griddle for each pancake. Cook for about 2 to 3 minutes or until the batter bubbles and is golden brown, flip over and continue to cook until golden brown. Repeat the above process with the remaining batter. Stack the pancakes on each serving plate. Place a pat of butter between each layer. Drizzle the pancakes with the syrup and garnish with the confectioners’ sugar. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D60) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 835 Calories (kcal); 19g Total Fat; (19% calories from fat); 7g Protein; 169g Carbohydrate; 95mg Cholesterol; 770mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 9 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Biscuits Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour -- sifted 1 teaspoon Baking powder 1/8 teaspoon Baking soda 1/4 teaspoon Salt 2 tablespoons Unsalted butter 1/4 cup Buttermilk -- plus 1 teaspoon Buttermilk Preheat the oven to 375 degrees. Line a baking sheet with parchment or waxed paper. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough. On a lightly-floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm. This recipe yields ?? biscuits. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B29 broadcast 03-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 688 Calories (kcal); 25g Total Fat; (32% calories from fat); 15g Protein; 100g Carbohydrate; 64mg Cholesterol; 1253mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Cornbread Dressing Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon -- chopped 1 cup Chopped yellow onions Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 5 large Eggs 3 cups Buttermilk 2 tablespoons Steen's 100 percent Pure Cane Syrup 1 dash Crystal Hot Sauce 1 dash Worcestershire Sauce 2 teaspoons Salt 4 cups Crumbled leftover cornbread 1/2 cup Grated Parmigiano-Reggiano cheese Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular pan with the butter. In a large saute pan, render the bacon until crispy, about 6 to 8 minutes. Add the onions and saute for 4 minutes, or until soft. Season the onions with pepper. Add the garlic and remove from the heat. In a mixing bowl, whisk the eggs, buttermilk and syrup together. Add the bacon mixture and stir well. Season the mixture with the hot sauce and Worcestershire sauce. Add the cornbread, salt and cheese. Mix well. Pour into the prepared pan. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and cool for 5 minutes before serving. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 23g Total Fat; (63% calories from fat); 20g Protein; 9g Carbohydrate; 192mg Cholesterol; 1491mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups granulated sugar 1 tablespoon flour 1 tablespoon grated lemon zest 4 large eggs 1 cup buttermilk 1 stick butter -- melted 1 unbaked 10" basic pie crust shell Whipped cream -- for garnish Chopped fresh mint -- for garnish Preheat the oven to 350 degrees. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1 at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 14g Total Fat; (41% calories from fat); 4g Protein; 40g Carbohydrate; 126mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butternut Squash And HVC Chocolate Bars Recipe By :Emeril Lagasse Serving Size : 25 Preparation Time :0:00 Categories : Cookies Desserts Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Crushed chocolate wafers 2 sticks Butter -- melted 6 Eggs 2 1/2 cups Heavy cream 1/2 cup Brown sugar 1/4 cup Steen's 100% Pure Cane Syrup 1 pinch Salt 1 teaspoon Cinnamon 1 pinch Nutmeg 1 pinch Ginger 2 teaspoons Vanilla 2 cups Roasted butternut squash 12 ounces Hawaiian Vintage Chocolate disks 2 packages Cream cheese - (8 oz ea) -- softened 1/2 cup Sugar Juice of 1 lemon Preheat the oven to 350 degrees. In a mixing bowl, combine the cookie crust and the melted butter together. Blend the mixture thoroughly. Press the mixture evenly and firmly on the bottom and sides of a 1/2 sheet pan. Place the pan in the oven and bake for about 10 minutes. Remove from the oven and cool. In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together. Add 1 1/2 cups of the cream and 1 teaspoon vanilla to the mixture and mix well. In a small mixing bowl, mash the squash with 1/2 cup of the cream. Mash the mixture until smooth. Whisk the squash mixture into the egg mixture and blend until smooth. Fold in the chocolate pieces. In another mixing bowl, whisk the cream cheese until smooth. Add the remaining 2 eggs, cream, vanilla, sugar and lemon juice. Whisk until smooth. Pour the squash mixture over the prepared crust. In a steady stream, pour the cream cheese mixture all over the squash mixture. Drag a knife from one side of the pan to the other a couple of times to incorporate the two mixtures together. Place the pan in the oven and bake for about 30 to 35 minutes or until the center is set. Remove the pan from the oven and cool completely. Slice into 2-inch bars. This recipe yields about 25 bars. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 17g Total Fat; (80% calories from fat); 2g Protein; 8g Carbohydrate; 97mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butternut Squash Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Butternut squash - (1 squash) 2 tablespoons Peanut oil 1 cup Chopped onion 1 1/2 teaspoons Chopped garlic 1/2 cup Thinly-sliced carrot 1/2 teaspoon Ground cumin 1/2 teaspoon Salt 1/2 teaspoon Freshly-ground black pepper 1 tablespoon Finely-minced jalapeno pepper 2 cups Chicken stock 1/4 cup Heavy cream 1 recipe Shrimp Salsa -- see * Note * Note: see the "Shrimp Salsa" recipe which is included in this collection. Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1-inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the Shrimp Salsa. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 12g Total Fat; (82% calories from fat); 1g Protein; 5g Carbohydrate; 20mg Cholesterol; 1347mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butternut Squash Spaetzle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 2 cups Milk 1 cup Butternut squash pure 4 cups Flour -- maybe less Freshly-grated nutmeg -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Oil - (to 2 tbspns) 2 tablespoons Butter 1 tablespoon Chopped parsley -- for garnish 2 tablespoons Bread crumbs -- (optional) In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately. Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 693 Calories (kcal); 18g Total Fat; (23% calories from fat); 26g Protein; 104g Carbohydrate; 313mg Cholesterol; 234mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage And Ham Hock Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cabbage Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable oil 1 cup Flour 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped bell peppers 4 cups Julienned savoy cabbage 2 pounds Smoked ham hocks 1 1/2 teaspoons Salt 1/4 teaspoon Cayenne pepper 3 Bay leaves 7 cups Chicken stock 1 tablespoon Emeril's Essence -- see * Note 2 tablespoons Chopped parsley 1/2 cup Chopped green onions 1 tablespoon File powder 2 cups Cooked white rice * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock and Emeril's Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and ham hocks. Shred the meat from the hocks and place the meat back into the gumbo. Serve in deep bowls with the rice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1386 Calories (kcal); 98g Total Fat; (65% calories from fat); 59g Protein; 59g Carbohydrate; 241mg Cholesterol; 4731mg Sodium Food Exchanges: 3 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage And Lamb Stew Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Cabbage Lamb Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Julienned yellow onions 2 pounds White cabbage -- shredded 2 pounds Red cabbage -- shredded 1 pound Lamb sausage link -- cut 1” pieces 2 tablespoons Minced garlic 2 Bay leaves 2 tablespoons Creole mustard 1 pound Red skinned potatoes -- cut 1/2” slices 2 quarts Chicken stock 1/4 cup Chopped fresh basil Salt -- to taste Freshly-ground black pepper -- to taste Chopped chives -- for garnish 1 loaf Crusty bread In a large sauce pot, heat the olive oil. When the oil is hot, saute the onions and cabbage for about 10 minutes, or until the onions are golden and the cabbage is wilted. Season with salt and pepper. Add the sausage, garlic, bay leaves, and mustard. Saute for 2 minutes. Add the potatoes and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir in the basil. Simmer the soup for 30 minutes or until the potatoes are tender. Remove the bay leaves. Adjust the seasonings if needed. Ladle the soup into a shallow bowl and garnish with chopped chives. Serve with the crusty bread. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 5g Total Fat; (43% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 2880mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage Rolls Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cabbage Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large White cabbage leaves === TOMATO SAUCE === 2 cups Canned smooth tomato sauce 1 teaspoon Sugar 1 tablespoon Chopped fresh oregano === FILLING === 1/4 pound Ground pork 1/2 pound Ground beef 1/3 cup Chopped onion 1 cup Canned tomatoes, with juice 1/3 cup Long-grain rice 1 tablespoon Worcestershire sauce 1 tablespoon Chopped fresh oregano 1/2 cup Water Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Grated White Cheddar cheese Removed the center veins from the cabbage leaves, keeping leaves in one piece. Blanch in salted water for 30 seconds and lay out to cool. Combine the Tomato Sauce ingredients, bring to a boil, and set aside. Preheat oven to 375 degrees. In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese. Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf. Pour 1/2 of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 21g Total Fat; (60% calories from fat); 16g Protein; 15g Carbohydrate; 69mg Cholesterol; 93mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage Slaw Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cabbage Salads/Dressings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Thinly-sliced cabbage 2 Thinly-sliced medium onions - (abt 2 cups) 3/4 cup Mayonnaise 1 teaspoon Celery seed 2 tablespoons White vinegar 1 tablespoon Sugar 1/4 cup Diced red bell pepper 1/4 cup Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Tabasco sauce Combine all and mix well. Refrigerate for 30 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2190 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1260 Calories (kcal); 141g Total Fat; (93% calories from fat); 3g Protein; 19g Carbohydrate; 58mg Cholesterol; 973mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage-Potato Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 3 cups chopped onion 3 cups shredded white cabbage 2 cups grated Idaho potatoes 2 quarts chicken stock 8 ounces corned beef - (to 10 oz) -- cut 2" x 3" strips 2 cups grated carrots 1 cup cream Salt -- to taste Freshly-ground black pepper -- to taste In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet sauté corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper. This recipe yields 8 to 10 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-0114) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 11g Total Fat; (66% calories from fat); 3g Protein; 10g Carbohydrate; 26mg Cholesterol; 2171mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabri A La Corse Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Goat Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds baby goat shoulder -- cut into 1" pieces Salt -- to taste Freshly-ground black pepper -- to taste 1 cup flour 3 ounces salt pork -- diced small 2 cups chopped onions 1 cup chopped carrots 2 cups chopped peeled seeded tomatoes 1 tablespoon chopped garlic 2 tablespoons tomato paste 2 cups dry red wine 4 cups beef stock 4 sprigs fresh thyme 3 fresh bay leaves 1 cup pitted Kalamata olives 3 cups Chestnut Flour Polenta -- see * Note 2 tablespoons chopped fresh parsley leaves * Note: The same as polenta but with made with chestnut flour. Season the goat with salt and pepper. Dredge the goat pieces in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes. Add the goat and brown on all sides. Remove the goat and set aside. Add the onions and carrots. Season with salt and pepper. Sauté until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or until the goat is tender. During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C56) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 12g Total Fat; (46% calories from fat); 5g Protein; 26g Carbohydrate; 12mg Cholesterol; 1721mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cacciucco-Fish Stew Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Soups/Stews Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Assorted seafood (such as eel, squid, prawns, whiting, hake, red mullet, small octopus, John Dory, cuttlefish and crawfish) 3/4 cup Olive oil 2 cups Onions -- julienned 2 Carrots -- julienned 2 Celery stalks -- julienned 1/2 cup Finely-chopped parsley 2 tablespoons Chopped garlic 2 Hot chili peppers -- stemmed, minced 2 Bay leaves 2 sprigs Fresh thyme 2 cups Red wine 4 cups Peeled, seeded, chopped Roma tomatoes 6 cups Light stock, fish or chicken Salt -- to taste Freshly-ground black pepper -- to taste 12 slices French or Italian type bread Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pieces. Season the fish with salt and pepper. In a large pan, heat 1/4 cup of the olive oil. When the oil is hot, add the vegetables and saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic, peppers, bay leaves, thyme and fish heads. Continue to saute for about 3 to 4 minutes or until the fish heads have browned. Add the red wine and bring up to a boil. Reduce to a simmer and continue to cook until the wine has reduced by half, about 3 to 4 minutes. Add the tomatoes and stock. Bring the liquid up to a simmer and cook for about 30 minutes. Season with salt and pepper. Discard the fish heads and bay leaves, set aside and keep hot. In a large saute pan, heat 1/4 cup of the olive oil. When the oil is hot, add the squid, cuttlefish and octopus and saute for about 10 minutes. Add the remaining fish and continue to saute for 5 minutes. Remove from the heat. Heat a large saute pan, and add the remaining olive oil. When the oil is hot, pan-fry the bread for a couple of minutes on each side, or until golden. Fry the bread in batches. Line a large tureen bowl with the fried bread. Lay the fish on top of the fried bread. Pour the soup over the fish and garnish with parsley. This recipe yields about 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 27g Total Fat; (82% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caesar Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Garlic cloves 4 Egg yolks 2 Anchovies 1 tablespoon Dijon mustard Juice of two fresh lemons 1 cup Olive oil Salt -- to taste Freshly-cracked black pepper -- to taste 2 large Romaine lettuce heads -- washed, ribbed, and patted dry 3 ounces Parmigiano-Reggiano cheese 12 ounces Salad croutons Rub the inside of a large wooden bowl, with the garlic cloves. Remove the garlic cloves, and finely chop. Add the egg yolks, remaining garlic, anchovies and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly. Whisk until all of the ingr Gently tear the lettuce into bit-size portions and add to the salad bowl. Using a hand-held grater, grate the cheese into the bowl. Add the croutons. Toss the salad completely and reseason if necessary. Serve the salad on cold salad plates. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 40g Total Fat; (96% calories from fat); 2g Protein; 1g Carbohydrate; 143mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cafe Brulot Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peel of 1 orange -- in 1" by 1/8" strips Peel of 1 lemon -- in 1" by 1/8" strips 3 Sugar cubes 6 Whole cloves 1 Cinnamon stick - (2" long) 1 cup Cognac 1/2 cup Curacao or other orange liqueur 2 cups Fresh strong black coffee Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from WHO'S YOUR MAMA, ARE YOU CATHOLIC, AND CAN YOU MAKE A ROUX ? by Marcelle Bienvenu From the TV FOOD NETWORK - (Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 2g Total Fat; (34% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caipirinha Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : * Brazilian Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lime -- quartered 1 tablespoon Sugar Ice cubes 2 1/2 ounces Cachaca (Brazilian tequilla) Place the lime and sugar in the bottom of a 4 ounce glass. Using the handle of a wooden spoon, crush and mash the limes. Fill the glass with the ice cubes. Pour the liqueur over the ice and stir well. This recipe yields 1 drink. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cajun Jambalaya Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium Shrimp -- peeled, deveined, -- and chopped 4 ounces Chicken, diced 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 tablespoons Olive oil 1/4 cup Chopped onion 1/4 cup Chopped green bell pepper 1/4 cup Chopped celery 2 tablespoons Chopped garlic 1/2 cup Chopped tomatoes 3 Bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon Hot sauce 3/4 cup Rice 3 cups chicken stock 5 ounces Andouille sausage -- sliced Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a bowl combine shrimp, chicken and Bayou Blast, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Bayou Blast. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-028 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-22-1996 - - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 8g Total Fat; (29% calories from fat); 7g Protein; 33g Carbohydrate; 27mg Cholesterol; 1692mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cake Doughnuts Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2/3 cup Sugar 1 teaspoon Vanilla 3 1/4 cups Flour 2 teaspoons Baking powder 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Salt 2/3 cup Milk 1/2 stick Butter -- melted Vegetable oil -- for deep-frying Honey or Chocolate Glaze -- see * Note Confectioners' sugar Cinnamon-sugar * Note: See the "Honey Glaze" and "Chocolate Glaze" recipes which are included in this collection. In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth. In another bowl combine flour, baking powder, spices and salt. Whisk together milk and butter. Add flour mixture and milk mixture alternately to egg mixture, in about 3 additions of each, stirring to form a firm dough. Roll out dough 1/2-inch thick. Use a doughnut cutter or 3-inch and 1/2-inch biscuit cutters to cut out doughnut shapes. Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning them several times, until golden all over. Using a slotted spoon remove doughnuts to a rack set over a baking sheet to drain. If using Honey Glaze, immediately spoon over hot doughnuts, letting excess drain onto sheet below; if using Chocolate Glaze, allow doughnuts to cool slightly first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar. This recipe yields 1 1/2 dozen doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-116 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 4g Total Fat; (21% calories from fat); 3g Protein; 25g Carbohydrate; 29mg Cholesterol; 121mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Calas Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Water 1/2 cup Long-grain white rice 1 package Yeast - (1/4 oz) 1/2 cup Warm water 3 Eggs 1/2 cup Sugar 3 tablespoons Flour 1/2 teaspoon Grated fresh nutmeg Vegetable oil -- for frying Powdered sugar -- in shaker Bring the water up to a boil and add the rice. Cook the rice until very soft and mushy, about 8 to 10 minutes. Remove the rice and let the rice cool completely. When the rice has cooled, mash the rice well. Dissolve the yeast in the warm water. Add the yeast to the mashed rice and mix well. Cover the bowl with plastic wrap and let the mixture sit overnight to rise. The next morning, whisk the eggs together. Add the eggs to the rice mixture. Add the sugar and flour to the rice mixture and mix well to form a thick batter. Let the mixture sit for 15 minutes. Preheat the oil in a stock pot. Drop a heaping spoonful of the batter into the hot oil. Fry in batches. Fry the calas until golden-brown, about 3 to 4 minutes. Remove the calas from the oil and drain on a paper-lined plate. Repeat the process until all the calas are fried. Sprinkle the calas with powdered sugar and serve immediately. This recipe yields about 6 calas. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 32g Carbohydrate; 94mg Cholesterol; 33mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Calde Verde Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 pounds Chorizo sausage -- sliced 1/2” slices 1 cup Julienned onions 2 tablespoons Chopped garlic 1/4 cup Finely-chopped parsley 3 cups Peeled, 1/4"-diced white potatoes 1/4 pound Split peas 3 quarts Chicken stock 4 cups Kale -- rinsed, stemmed, -- and torn into pieces 3 Bay leaves 2 sprigs Fresh thyme Salt -- to taste Freshly-ground black pepper -- to taste Crushed red pepper -- to taste 6 tablespoons Fresh mint chiffonade In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 4g Total Fat; (31% calories from fat); 6g Protein; 14g Carbohydrate; 0mg Cholesterol; 3238mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Calves Liver Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Calves' Liver Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Calves liver -- cleaned 1 cup Milk 1/2 cup Flour -- seasoned with 1 tablespoon Bayou Blast - { Emeril's Creole Seasoning} -- see * Note 1 tablespoon Oil 2 tablespoons Butter 4 tablespoons Sliced shallots, cut into rings 1 Pear -- sliced 2 tablespoons Balsamic vinegar 1 cup Veal stock Polenta, for serving -- optional * Note: See the "Bayou Blast - { Emeril's Creole Seasoning}" recipe which is included in this collection. In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry. Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute pan, add liver and sear first side until well-browned, about 3 minutes. Turn and sear second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return liver to pan, taste sauce for seasoning and add remaining butter. Serve liver and sauce with polenta, if desired. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 23g Total Fat; (50% calories from fat); 8g Protein; 43g Carbohydrate; 48mg Cholesterol; 757mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Campfire Steaks Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Rib - eye steaks - (10 oz ea) 1 tablespoon Olive oil 2 tablespoons Emeril’s Essence -- see * Note 2 Cedar planks 2 cups Julienned trinity (mixture of chopped green pepper, onion and celery) Salt -- to taste Freshly-ground black pepper -- to taste === REMOULADE === 1 cup Prepared or homemade mayonnaise 1/4 cup Ketchup 2 tablespoons Minced shallots 1 tablespoon Minced garlic 3 tablespoons Minced celery 3 tablespoons Chopped green onions 3 tablespoons Creole mustard 2 tablespoons Chopped parsley Emeril’s Essence * Note: See the “Emeril’s Essence Information” recipe which is included in this collection, Preheat the oven to 400 degrees. Season each steak with olive oil and Emeril’s Essence. In a smoking hot saute pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 cup of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer. Remove the steaks from the oven and place on plates. Drizzle warm remoulade over the steaks. Garnish with chopped parsley and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2274 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 7g Total Fat; (53% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Campground Brownie Pie Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE BROWNIES === 1 teaspoon solid vegetable shortening 1 cup sugar 1/2 cup flour 1/3 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/4 cup water 1/2 cup vegetable shortening -- melted 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips === FOR THE PUDDING === 4 cups heavy cream 6 tablespoons cornstarch 1 cup sugar 1 cup semisweet chocolate chips 1 teaspoon pure vanilla extract === TO ASSEMBLE === 1 cup mini marshmallows 1/2 cup chopped pecan pieces 1/2 cup mini chocolate chips 1/4 cup powdered sugar 1/4 cup cocoa powder 2 tablespoons milk 1/2 cup caramel sauce 2 cups sweetened whipped cream Shaker of powdered sugar Fresh mint sprigs For the Brownies: Preheat the oven to 350 degrees. Grease a 10-inch spring-form pan with the teaspoon of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Fold in the chocolate chips. Pour the batter into the prepared pan and spread the batter evenly over the pan. Place on the middle rack of the oven and bake for 20 minutes. Remove from the oven and cool completely. For the Pudding: In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste. In a 2-quart, nonstick saucepan, over medium heat, bring the cream to a simmer. Add the paste and remaining ingredients stirring constantly until the chocolate melts. Continue to cook for 8 minutes, stirring often, until creamy and thick. Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature. To assemble: Spread the pudding evenly over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding. For the frosting: In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours. Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D60) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 680 Calories (kcal); 48g Total Fat; (60% calories from fat); 5g Protein; 66g Carbohydrate; 140mg Cholesterol; 110mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Canape Of Maytag Blue Cheese, Walnuts, Onion And Apple Relish Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Maytag Blue Cheese -- crumbled 1 cup toasted walnut pieces 1/4 cup heavy cream Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons olive oil 1 cup thinly-sliced onions 1 cup julienned Granny Smith apples Rice wine vinegar -- to taste 24 French bread rounds - (2" by 1/4") -- toasted Fresh parsley -- for garnish In a food processor, fitted with a metal blade, combine the cheese, walnuts and cream. Puree until smooth. Season with salt and pepper. In a small saute pan, over medium heat, add the oil. When the oil is hot, add the onions and apples. Season with salt and pepper. Saute until caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the vinegar to taste and cool completely. Spread a heaping spoonful of the cheese mixture over each toasted round of French bread. Garnish with a small pile of the apple-onion mixture and parsley. This recipe yields 24 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); 2g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 3mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Candied Lemons And Oranges Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Oranges -- cut 3/8” slices 1/2 pound Lemons -- cut 3/8” slices 2 pounds Sugar 1 quart Water In a large shallow pan (about 4 inches deep) dissolve the sugar and water. Bring the mixture up to a boil. Arrange the fruit on a round rack, tie a piece of string to the rack so you can submerge in the liquid without getting your hands sticky. Lower the rack into the liquid. Press a round of wax paper on top of the fruit so it is completely immersed in the syrup. Bring the syrup back up to a simmer. Simmer for 10 to 15 minutes. Remove from heat and let the fruit cool. Leave the fruit in the syrup, covered for 24 hours at room temperature. Lift the rack out of the liquid and allow to drain for 1/2 to 1 hour. Transfer the pieces to paper towels and let dry for 3 to 5 hours. This recipe yields 1 pound of candied fruit. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3636 Calories (kcal); 1g Total Fat; (0% calories from fat); 4g Protein; 950g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 61 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Caper And Tomato Butter Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup minced shallots 1 cup white wine Salt -- to taste Cayenne pepper -- to taste 1/4 cup heavy cream 1 1/2 sticks cold butter -- cut into pieces 1/4 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 2 tablespoons chopped shallots 1/4 cup capers 1/2 cup small-diced tomatoes In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1635 Calories (kcal); 160g Total Fat; (95% calories from fat); 4g Protein; 14g Carbohydrate; 454mg Cholesterol; 1812mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Capicola And Citrus Crusted Snapper With Lemon Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup White wine Juice of 2 lemons 1 Bay leaf 8 Peppercorns 1/2 teaspoon Chopped fresh thyme 1/4 cup Heavy cream 8 ounces Cold butter -- cubed Salt -- to taste Freshly-ground black pepper -- to taste Zest of 2 lemons Zest 2 limes Zest of 2 oranges 8 ounces Capicola Ham -- finely chopped 1 1/4 cups Fine dried bread crumbs 1 tablespoon Olive oil Emeril's Essence -- see * Note 4 Red snapper fillets - (8 oz ea) -- skin off Drizzle of olive oil 2 Ten-inch untreated cedar planks Hilda’s Maw Maw Slaw -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Hilda’s Maw Maw Slaw" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm. Bring a small pot of salted water to a boil. Blanch the zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry. In a small saute pan, over medium heat, render the Capicola ham until crispy, about 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the blanched zest, bread crumbs and 1 tablespoon of the olive oil. Season with Creole seasoning. Mix well. Season the fillets with Creole seasoning. Rub the top of each cedar plank with olive oil. Place each fillet on a plank. Sprinkle the crust over each fillet. Place the planks on a sheet pan and place in the oven. Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky. Serve the planks with a drizzle of lemon butter sauce and Hilda’s Maw Maw Slaw. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C24) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 55g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 145mg Cholesterol; 475mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Capunatina - (Sicilian Eggplant Relish) Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Eggplant Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1 medium Eggplant -- peeled, diced small Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Small-diced onions 1 cup Small-diced celery 2 cups Peeled, seeded, small-diced fresh tomatoes 10 Calamata olives -- pitted, halved 10 Sicilian olives -- pitted, halved 1/4 cup White raisins -- soaked in water for 20 minutes, drained 1 tablespoon Capers 2 tablespoons Red wine vinegar 2 tablespoons Toasted pine nuts Crusty bread -- for serving In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, add the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes. Remove from the pan and set aside. In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts. Season with salt and pepper. Cook for about 15 minutes. Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread. This dish is a great side dish for roasted meats or seafood. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C16) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 14g Total Fat; (87% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramalized Pears With Proscuitto And Balsamic Syrup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups balsamic vinegar 6 ripe cooking pears, such as Bosc 1 fresh lemon -- cut in half Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup granulated sugar 3 tablespoons butter 24 slices Proscuitto d Parma - (abt 1/2 lb) 4 cups arugula -- cleaned 3 tablespoons extra-virgin olive oil 2 ounces Gorgonzola cheese For the balsamic syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. (Yields about 3/4 cup) Peel each pear, discarding the skin. Slice each pear into quarters and remove the core. Then slice each quarter in 2 (you should have 48 pieces). While you are cutting the pears, place in a mixing bowl and toss with the a squeeze of the fresh lemon juice. Season the pears with salt and black pepper. Add the sugar and toss well, coating each piece completely. In a large stainless steel pan, over medium-high heat, melt the butter. When the butter is hot, add the pears, sliced-side down, cook until the pears start to caramelize, about 2 to 3 minutes, flip over and caramelize the other side. Remove the pears from the stove. Toss the arugula with olive oil salt and pepper. To serve, place a small mound of arugula in the center of each plate. Place 2 pear slices on each slice of prosciutto and roll prosciutto around the pears. Place 3 prosciutto and pear bundles on each mound of arugula. Crumble the cheese over the pears. Drizzle each plate with some of the balsamic syrup. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D30) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 12g Total Fat; (55% calories from fat); 2g Protein; 19g Carbohydrate; 18mg Cholesterol; 146mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel And Three-Chocolate Apples Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Red apples 6 small Wooden dowels - (6" long) 2 cups Caramel -- warm 2 cups Melted milk chocolate -- warm 2 cups Melted white chocolate -- warm 2 cups Melted semi-sweet chocolate -- warm 2 cups Pecan pieces -- toasted Wash and pat dry each apple. Place each skewer down the center of each apple. Line a baking sheet with parchment or waxed paper. Dip each apple in the caramel sauce, coating completely. Place on the baking sheet and refrigerate until firm. Dip each caramel apple for a second time in the melted milk chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple a third time in the white chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple for a final time in the semi-sweet chocolate, coating completely. Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve. This recipe yields 6 apples. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 527 Calories (kcal); 27g Total Fat; (43% calories from fat); 6g Protein; 73g Carbohydrate; 19mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Cup Custard Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Sugar 1 tablespoon Fresh lemon juice 3 Eggs 1 cup Heavy cream 3/4 teaspoon Vanilla extract === GARNISH === Whipped cream Chopped fresh mint Preheat the oven to 350 degrees. In a nonreactive saucepan, combine 1 cup sugar and lemon juice. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins. Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves. Pour the egg/cream mixture into each ramekin. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups. Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours. Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 499 Calories (kcal); 25g Total Fat; (44% calories from fat); 5g Protein; 65g Carbohydrate; 222mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1/4 cup Water 1 cup Heavy cream In a heavy-bottomed saucepan combine sugar with 1/4 cup water and bring to a boil, stirring often. Cook, stirring occasionally, until mixture is a deep nutty-brown color and consistency of thin syrup, about 10 minutes. Remove from heat. Carefully stir in cream and return sauce to high heat. Boil, stirring often, 2 minutes. Best if used immediately. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-061 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1595 Calories (kcal); 88g Total Fat; (48% calories from fat); 5g Protein; 206g Carbohydrate; 326mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Caramel Sauce II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar 1/2 cup water 2 cups heavy cream 1/2 cup roasted pecans -- finely chopped In a heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Stir in the cream, return the saucepan to the high heat, and boil until it regains the consistency of a thick syrup, about 2 minutes. Remove from the heat and cool completely. Stir in the pecans. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using. This recipe yields 1 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 3552 Calories (kcal); 212g Total Fat; (52% calories from fat); 14g Protein; 425g Carbohydrate; 653mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 42 Fat; 27 Other Carbohydrates NOTES : Recipe from "Emeril’s Creole Christmas Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1997) Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Caramelized Cane Syrup Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Sweet potatoes -- cut crosswise, -- cubed 3/4” pieces 1 stick Butter 1 cup Steen's 100 percent Pure Cane Syrup 1/2 cup Brown sugar 3 cups Pecan pieces 1 teaspoon Salt Preheat the oven to 400 degrees. Place the sweet potatoes in a large saucepan and cover with water. Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2-sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A13 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 12g Total Fat; (46% calories from fat); 1g Protein; 29g Carbohydrate; 31mg Cholesterol; 398mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Diver Scallops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil -- divided 1 cup Fresh corn kernels 1/3 cup Finely-chopped onions 1 teaspoon Minced garlic 1/4 cup Small-diced red peppers 1 head Frisee 2 tablespoons Chopped parsley 1/4 cup Water 12 Diver scallops -- removed from shell (use very large scallops if divers are not available) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Sugar -- (in a pie tin) 1 cup Pureed truffle cream of corn -- hot (cook 1 cup of fresh corn down with cream, salt and pepper, puree and finish with truffle oil) 1 Black truffle -- shaved 3 Chives, long 2 tablespoons Chopped chives Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, saute the corn, onions, garlic, and peppers for 3 minutes. Season with salt and pepper. Add the frisee, parsley and water. Cook to wilt the frisee, about 2 minutes. Remove from the heat. Season the scallops with salt and pepper. Dredge the scallops in the sugar. In a saute pan, heat the remaining 1 tablespoon of olive oil. When the pan is smoking hot, caramelize the scallops for 2 to 3 minutes on each side. Remove from the heat. Spoon the sauce on the bottom of the plate. Mound the salad in the center of the sauce. Arrange the scallops around the salad. Garnish with shaved truffle, long chives, chopped chives and Emeril's Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 7g Total Fat; (20% calories from fat); 1g Protein; 59g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion And Foie Gras Bread Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Small-diced foie gras 2 cups Julienned yellow onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 4 large Eggs 4 cups Heavy cream 6 cups Day old bread cubes Salt -- to taste Freshly-ground black pepper -- to taste 2 ounces Foie gras slice (seasoned with salt and pepper) 8 ounces Duck breast -- seasoned with Emeril’s Essence -- see * Note 1/2 cup Duck reduction -- hot Chives, long 2 tablespoons Chopped chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat oven to 350 degrees. Grease six 8-ounce ramekins. In a smoking hot saute pan, sear the diced foie gras for 2 minutes. With a slotted spoon, remove the foie gras and place on a paper-lined plate. Place the saute pan back on the stove and saute the onions until they are caramelized, about 2 to 3 minutes. Stir in shallots and garlic. In a mixing bowl, whisk the eggs and cream together. Fold in the foie gras, onions and bread cubes. Mix thoroughly. Season with salt and pepper. Pour 1/2 cup into each ramekin. Bake for 25 to 30 minutes or until they are set. In a hot saute pan, sear the seasoned foie gras slice for 1 minute and remove. Slice the duck breast on the bias and fan into a circle in the center of the plate. Invert the ramekin onto the duck breast. Top the pudding with the piece of seared foie gras. Spoon the sauce around the duck. Garnish with long chives,chopped chives and black pepper. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2277 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 596 Calories (kcal); 62g Total Fat; (91% calories from fat); 7g Protein; 6g Carbohydrate; 342mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion And Parmesan Cheese Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups One-inch sliced onions 1/3 cup Peeled garlic cloves - (abt 12 to 14) 2 Bay leaves 2 1/2 teaspoons Salt 6 Peppermill turns fresh black pepper 2 quarts Chicken stock 1 tablespoon Minced garlic 1 teaspoon Freshly-chopped basil 1 teaspoon Freshly-chopped thyme 2 cups Diced day-old French bread 1/2 cup Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese Parmesan Cheese Toast Points -- see * Note 1 tablespoon Finely-chopped parsley * Note: See the "Parmesan Cheese Toast Points" recipe which is included in this collection. In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper. Ladle the soup into a shallow bowl. Place the Parmesan Cheese Toast Points around the bowl. Garnish with parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 12g Total Fat; (87% calories from fat); 2g Protein; 2g Carbohydrate; 27mg Cholesterol; 3759mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion Focacia Recipe By :Recipe courtesy of Emeril Lagasse and Felicia Willett Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE DOUGH === 1 envelope active dry yeast - (1/4 oz) 1 tablespoon sugar 1 tablespoon minced garlic 1/4 cup olive oil -- plus 3 tablespoons olive oil 1 cup warm water -- (abt 110 degrees) 1 teaspoon salt 3 1/2 cups all-purpose flour 3 tablespoons Kosher salt Preheat the oven to 350 degrees. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 15 minutes, stirring occasionally. Remove from the heat and cool completely. Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2 tablespoons of the olive oil, warm water, and caramelized onions together for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with 1 teaspoon of the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Grease a half baking sheet pan (17- by 12-inch) with 2 teaspoons of the oil. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Brush the dough with remaining 1/4 cup of the olive oil. Sprinkle the dough with kosher salt and coarse black pepper. Lightly cover the pan with plastic wrap and let the dough rest for 1 hour. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into individual pieces or into sandwich slices. This recipe yields 24 individual pieces or 12 sandwich slices. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C58) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 slices" - - - - - - - - - - - - - - - - - - - Per serving: 2849 Calories (kcal); 126g Total Fat; (40% calories from fat); 49g Protein; 377g Carbohydrate; 0mg Cholesterol; 19079mg Sodium Food Exchanges: 22 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 24 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 4 cups thinly-sliced onions Salt -- to taste Freshly-ground black pepper -- to taste 2 cups chicken stock In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Sauté for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 27g Total Fat; (94% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 4294mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion Tart Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Onions Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (4-inch) Basic pie dough rounds (like a flat disc) 1 tablespoon Butter 2 cups Julienne yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Roasted garlic 1 Anchovy 1/4 cup Goat's cheese 1/4 cup Grated Parmigiano-Reggiano cheese 12 Nicoise olives -- pitted, halved Drizzle of extra-virgin olive oil Preheat the oven to 400 degrees. Place the dough rounds on a parchment-lined baking sheet pan. In a saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute until caramelized, about 8 minutes. Remove from the heat and cool. In a mixing bowl, combine the garlic and anchovy. Using the back of a spoon, mash the anchovy and mix thoroughly. Season with black pepper. Spread the roasted garlic mixture, evenly over the dough. Spread the caramelized onions over the garlic mixture. Crumble the goat's cheese over the onion mixture. Sprinkle with the Parmesan cheese. Place 6 olive halves over each round and drizzle with the olive oil. Bake until golden brown, about 8 minutes. Serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 3g Total Fat; (95% calories from fat); trace Protein; trace Carbohydrate; 9mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion, Rosemary And Fresh Tomato Bread Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 cup chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon chopped garlic 2 tablespoons finely-chopped fresh rosemary 1 package active yeast 1 tablespoon sugar 1 1/2 cups warm water -- (abt 110 degrees) 3 cups bread flour 1 tablespoon salt Flour -- for dusting 4 medium tomatoes -- rinsed, cored, and ends removed Crushed red pepper -- to taste Olive oil -- for brushing 2 ounces Fontina Cheese -- grated 2 ounces Gorgonzola cheese -- crumbled In a sauté pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 4 minutes. Add the garlic. Continue to sauté for 30 seconds. Remove from the heat and cool. In a large mixing bowl, combine the yeast, 2 tablespoons of the oil, rosemary, and caramelized onions. Whisk until the yeast dissolves. Set aside and let rest for 10 minutes. Stir in the flour, 1 cup at a time, until all is incorporated and the dough has come together. Flour a smooth surface and knead the dough several times. Grease a large bowl with 1 teaspoon of the oil. Add the dough, turn once and cover with plastic wrap. Place in a warm, draft free area and let rise for 2 hours, or until double in size. Preheat the oven to 400 degrees. Divide the dough in half, working with one half of the dough at a time, divide the dough into 6 pieces. Form each piece into round balls. Roll each ball into 4-inch rounds. Place the rounds on parchment-lined baking sheets. Lay 4 slices of the tomatoes over each round of dough. Season with salt and crushed red pepper. Lightly brush the tops of each round of dough with olive oil. Allow the rounds to rest for 20 minutes. Place in the oven and bake for 15 minutes. Repeat the above process with the remaining dough. Remove the pans from the oven and sprinkle each round with both of the cheeses. Place back in the oven and bake until the cheese melts. Remove from the oven and serve warm. This recipe yields 12 rounds. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D45) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 7g Total Fat; (30% calories from fat); 7g Protein; 30g Carbohydrate; 10mg Cholesterol; 643mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Peach And Custard Tart Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared pie shell (deep tart pan) 1 quart Cream 2 cups Sugar 1 Vanilla bean -- split in half 7 Egg yolks 2 pounds Fresh peaches -- quartered, caramelized Whipped cream -- in pastry bag fitted with star tip Fresh mint sprigs Powdered sugar Preheat oven to 350 degrees. In a sauce pot, combine the cream, sugar, scraped vanilla and vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean. In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Line the pie shell with the caramelized peaches. Pour the custard over the peaches. Bake the pie in a water bath. Bake for 40 to 45 minutes or until the custard is set. Remove from the oven. Serve cold. Place a slice of the tart on a plate. Garnish with the whipped cream, mint, and powdered sugar. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2361 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 23g Total Fat; (52% calories from fat); 4g Protein; 43g Carbohydrate; 194mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Peach Up-Side Down Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole Peaches -- cut into 2" wedges 1 1/2 cups Sugar -- divided 1/4 cup Butter 1 tablespoon Olive oil 1 teaspoon Vanilla 1 Egg 2/3 cup Milk 1 1/3 cups Flour 2 teaspoons Baking powder Salt -- to taste 1/2 cup Caramel sauce -- in squeeze bottle 1 scoop Peach ice cream Fresh mint sprigs Preheat the oven to 350 degrees. Butter a cast-iron skillet. Coat each wedge of peach using 1/2 cup of the sugar. In a saute pan, heat the olive oil. Add the peaches and cook for 2 to 3 minutes or until the peaches caramelize. Remove from the pan and place in the greased cast-iron skillet. With an electric mixer, cream the remaining 1 cup of sugar and butter together. Add the vanilla, egg and milk. Add the flour, baking powder and salt. Pour the batter over the peaches. Bake for 25 to 30 minutes. Invert the cake onto a platter. Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 6g Total Fat; (24% calories from fat); 3g Protein; 39g Carbohydrate; 28mg Cholesterol; 132mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Roasted Skillet Pork Chops With Steen’s Marinade Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE MARINADE === 2 cups Steen’s 100% Pure Cane Syrup 1/2 cup maple syrup 1/2 cup light Karo syrup 1/4 cup apple cider vinegar 1/2 cup water 2 tablespoons vegetable oil 1/4 cup minced onions 2 tablespoons chopped garlic 1 teaspoon salt 1/2 teaspoon crushed red pepper === FOR THE PORK === 8 double-cut pork loin chops -- abt 2 1/2" to 3" thk, and abt 14 to 16 oz ea Creole seasoning -- see * Note 4 tablespoons vegetable oil 1 recipe Smoked Gouda Cheese Macaroni -- (see recipe) Parsley-- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Whisk all of the marinade ingredients together, in a mixing bowl, blending well. Season the both sides of the pork chops with Creole seasoning. Place the chops in a large Zip-lock bag. Pour the marinade over the chops. Seal and shake the bag to coat the chops evenly with the marinade. Refrigerate for 24 hours, turning the bag several times. Drain the pork in a colander, reserving the marinade. Pour the marinade into a saucepan and simmer over medium-low heat until it is thick and dark, about 30 minutes. Set aside. Preheat the oven to 400 degrees. Heat 2 large skillets over medium heat, add 2 tablespoons of the oil to each skillet. Add the pork chops and sear for 3 minutes on each side. Remove from the pan and place on a wire rack set in a baking pan lined with parchment paper. Bake for 15 minutes for medium. Baste the pork chops every 5 minutes with the marinade. Remove from the oven and rest for 5 minutes before serving. Spoon the Smoked Gouda Cheese Macaroni in the center of each plate. Lay a chop on the top and garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C77) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 14g Total Fat; (42% calories from fat); trace Protein; 41g Carbohydrate; 0mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Salmon Over A Warm Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Potatoes Salads/Dressings Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 pound Ground andouille sausage 2 cups Julienne onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 2 pounds White potatoes -- peeled, small-diced, and cooked until tender 1/4 cup Creole mustard 1/4 cup Chopped green onions, green part only 8 Salmon fillets - (4 oz ea) Bayou Blast -- see * Note 2 cups Granulated sugar 2 tablespoons Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saute pan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the sausage. Brown the sausage for 2 minutes. Add the onions. Season with salt and pepper. Saute the onions for 4 minutes or until tender. Stir in the garlic and potatoes. Season with salt and pepper. Continue to saute for 4 minutes. Stir in the mustard and green onions. Remove from the heat and set aside. Season both sides of the salmon with Bayou Blast. Dredge the salmon in the sugar, coating completely. Heat the remaining oil in two large saute pans. Add the salmon and cook for about 3 minutes on each side or until the salmon is caramelized. Mound the warm potato salad in the center of each plate. Lay the salmon on top of the salad. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B60 broadcast 07-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 584 Calories (kcal); 7g Total Fat; (10% calories from fat); 4g Protein; 131g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Sweet potatoes -- scrubbed 2 tablespoons Olive oil 1/2 teaspoon Salt Freshly-ground black pepper 1 tablespoon Brown sugar 1 tablespoon Butter Rub potato skins with oil and sprinkle with salt and pepper. Place on a baking sheet and roast at 400 degrees until just tender, 25 to 30 minutes. Remove from oven and let cool slightly. Peel potatoes while still warm and cut each into several pieces. Butter a small baking dish and arrange potato pieces in a single layer. Sprinkle potatoes with sugar and dot with butter. Return to oven and bake until sugar melts and potatoes are glazed, about 15 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 10g Total Fat; (38% calories from fat); 2g Protein; 34g Carbohydrate; 8mg Cholesterol; 314mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Carpaccio And Artichoke Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CARPACCIO === 4 ounces Filet mignon steak -- cut 1-oz slices 2 tablespoons Olive oil 1 Lemon Salt -- to taste Freshly-ground black pepper -- to taste === ARTICHOKE SALAD === 1 cup Artichoke hearts -- julienned 3 tablespoons Extra-virgin olive oil 1/2 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste === ARUGULA === 4 cups Arugula 3 tablespoons Extra-virgin olive oil === GARNISH === 3 ounces Parmigiano-Reggiano cheese 2 tablespoons Chopped parsley Freshly-ground black pepper Pound the slices of filet between 2 sheets of plastic wrap, with a meat mallet. For the artichoke salad: Combine all the ingredients together in a small bowl, toss well and season with salt and pepper. In another mixing bowl toss the arugula with the extra-virgin olive oil. Lay the carpaccio down on the plate. Drizzle the meat with the olive oil and the juice of the lemon. Season with salt and pepper. Mound the arugula in the center of the meat. Sprinkle the artichoke salad around the arugula. Garnish with shaved Parmigiano-Reggiano cheese, black pepper, and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2326 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 27g Total Fat; (86% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carribean Lobster Stew With Spicy Fritters Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 pound chorizo sausage -- sliced 1/2" thick 2 cups julienned onions 8 cups lobster, shrimp or fish stock 12 whole garlic cloves -- peeled 2 green chiles -- sliced thin rings 3 cups roughly-chopped assorted greens, such as collards, mustards, turnip, beet greens, dandelion, chard or spinach 2 cups chopped tomatoes 3 oranges -- juiced 2 spiny or Maine lobsters -- cut in half Salt -- to taste Crushed red pepper flakes -- to taste 1/2 cup coconut milk 2 tablespoons finely-chopped fresh cilantro leaves 1 recipe Spicy Fritters -- see * Note 1 recipe Red Pepper Mayonnaise -- see * Note * Note: See the "Spicy Fritters" and "Red Pepper Mayonnaise" recipes which are included in this collection. In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil. When the oil is hot, add the sausage and onions. Saute for 2 minutes. Stir in the stock, garlic and chiles, bring to a boil. Reduce the heat and simmer for 60 minutes. Add the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 minutes. Stir in the coconut milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster. Garnish with Spicy Fritters and a drizzle of the Red Pepper Mayonnaise. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 11g Total Fat; (48% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrot Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Carrots Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Grated carrots 1/2 cup Water 1 teaspoon White vinegar 1 pinch Salt 1 teaspoon Sugar 5 tablespoons Nouc Cham -- see * Note 1 recipe Spring Rolls -- see * Note * Note: See the "Nouc Cham" and "Spring Rolls" recipes which are included in this collection. In a bowl combine all the ingredients. Serve with Spring Rolls. This recipe yields about 1 1/2 cups of salad. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Casey’s Panini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices dense white bread 1 tomato -- sliced 1/4 pound mozzarella cheese Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup basil leaves -- torn Extra-virgin olive oil To each slice of bread, place 1 slice of mozzarella and 1 slice of tomato. Season with salt and pepper. Place in a toaster oven and toast for 3 minutes, or until cheese begins to melt. Remove from the toaster oven and top with torn basil and a drizzle of olive oil. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 7g Total Fat; (65% calories from fat); 6g Protein; 2g Carbohydrate; 25mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cassata Siciliana Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Milk 2 tablespoons Butter -- plus 2 teaspoons Butter 8 Eggs 2 cups Sugar -- plus 2 tablespoons Sugar 1 cup Flour 1 teaspoon Baking powder 1/2 teaspoon Salt 1 teaspoon Vanilla 2 cups Ricotta Inpastata cheese 1 cup Confectioners' sugar 1 tablespoon Pure vanilla extract 3 tablespoons Rum 3 tablespoons Finely-chopped candied lemon peels 3 tablespoons Finely-chopped candied orange peels 4 tablespoons Chopped pistachio nuts 1/4 cup Heavy cream -- whipped until stiff 1/4 cup Grand Marnier or Cointreau (or other orange liqueur) 1 1/2 cups Sweetened whipped cream 3 cups Semi-sweet chocolate -- cut into pieces 1/2 cup Cold espresso coffee 1/2 pound Cold butter -- cut into cubes Preheat the oven to 350 degrees. In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running, slowly add the heated milk and butter. In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a half sheet pan with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cake springs back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cake and flip onto a wire rack. In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well. Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan. Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan. Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour. In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the 1/2 pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable. Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets. Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate. Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C16) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 610 Calories (kcal); 34g Total Fat; (51% calories from fat); 8g Protein; 66g Carbohydrate; 271mg Cholesterol; 530mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cassoulet Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Duck Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BEANS === 1 tablespoon Butter 1/4 cup Chopped onions 1/2 cup Chopped celery 1 pound White navy beans 1/4 teaspoon Salt 1/8 teaspoon Cayenne pepper 8 cups Water 1 Bay leaf === MEATS === 1/4 cup Flour 1/4 cup Oil 1 cup Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped bell peppers 1/2 cup Chopped carrots 1/2 teaspoon Salt 1/8 teaspoon Cayenne pepper 8 Duck confit, duck legs 1 pound Andouille sausage links -- 6 equal portions 2 cups Chicken broth 1 pound Roasted duck -- cut 2” pieces === GRATINE === 3/4 cup Dried fine bread crumbs 1/2 cup Grated Parmesan Cheese 3 tablespoons Chopped parsley 2 teaspoons Emeril’s Essence -- see * Note 2 tablespoons Olive oil === GARNISH === Shaved chives Crusty bread * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. For the beans: In a large saucepan, melt the butter. Saute the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. For the meats: In a large oven proof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium-brown roux. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted. Add the duck legs and sausages and cook for 2 to 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium-low and cook for 30 minutes. For the gratine: In a mixing bowl, combine the bread crumbs, cheese, parsley, Emeril’s Essence, and olive oil. Mix well. When the bean-meat mixture is cooked, spoon the grantine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, shaved chives and crusty bread. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 18g Total Fat; (73% calories from fat); 6g Protein; 9g Carbohydrate; 10mg Cholesterol; 697mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cassoulet I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter -- plus 1 teaspoon Butter 2 Veal shanks - (6 oz ea) 1/2 cup Flour Emeril's Essence -- see * Note 1 cup Diced onions 1/2 cup Diced celery 1/2 cup Diced carrots Salt -- to taste Freshly-ground black pepper -- to taste 1 pound White navy beans 10 cups Water 2 Bay leaves 2 Ham hocks - (4 to 6 oz ea) 1/2 pound Andouille sausage links -- cut 4 equal portions 1/2 pound Smoked sausage -- cut equal 4 portions 3/4 cup Dried fine bread crumbs 1/2 cup Grated Parmesan Cheese 3 tablespoons Chopped parsley 2 tablespoons Olive oil * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch rectangle pan with 1 teaspoon of the butter. In a large saucepan, melt the remaining butter. Season the veal shanks with Emeril's Essence. Season the flour with Essence. Dust shanks with seasoned flour. Sear the shanks for 3 minutes on each side, or until golden. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Saute for 3 to 4 minutes, or until slightly wilted. Add the beans, water, ham hocks, shanks and bay leaves and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. Add the sausages and cook for 30 minutes. Reseason the mixture if necessary. Remove the ham hocks and shanks. After the meat has cooled, using a fork, shred the meat into small pieces. Add the shredded meat to the bean mixture. Pour the mixture into the prepared pan. For the Gratine, in a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Season with salt and pepper. Mix well. When the bean-meat mixture is cooked, spoon the grantine evenly over the top and bake for 10 minutes or until lightly browned. Serve warm. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 26g Total Fat; (72% calories from fat); 10g Protein; 13g Carbohydrate; 55mg Cholesterol; 593mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Catfish Pecan Meunire Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Catfish Fish (Fresh-Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour Rustic Rub Seasoning -- see * Note 2 Eggs -- beaten 1/2 cup Milk 4 Catfish fillets - (8 oz ea) 1/2 cup Vegetable oil 1 stick Unsalted butter 1 cup Pecan pieces 1/4 cup Finely-chopped parsley 2 tablespoons Minced garlic 1/4 cup Worcestershire sauce 2 tablespoons Fresh lemon juice 1/4 cup Heavy cream Salt -- to taste Cayenne pepper -- to taste 2 cups Mashed potatoes -- warm 1 cup Haricot vert, seasoned, sauted in butter 1 tablespoon Brunoise red pepper 1 tablespoon Chopped chives * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. In a mixing bowl, season the flour with Rustic Rub Seasoning. In another bowl, whisk the eggs and milk together. Season each side of the fillets with Rustic Rub. Heat the oil in a saute pan. Dredge the fillets in the flour. Dip each fillet in the egg wash, letting any excess drip off, completely. Dredge the fish in the flour. When the oil is hot, but not smoking, pan fry the fillets in the oil for 3 to 4 minutes on each side, or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season the fillets with Rustic Rub. Discard the oil and wipe the pan clean with a paper towel. Return the pan to the heat and melt 2 tablespoons of the butter. When the butter starts to foam, add the pecans and stir for 1 1/2 minutes, or until lightly toasted. Stir in the parsley, garlic, Worcestershire sauce, lemon juice and cream, for about 15 seconds. Stir in the remaining butter. Season with salt and cayenne. Mound the potatoes in the center of the plate. Arrange the beans around the potatoes. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with the peppers and chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 764 Calories (kcal); 62g Total Fat; (71% calories from fat); 10g Protein; 44g Carbohydrate; 182mg Cholesterol; 446mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caviar - Traditional Ideas Traditional Garnishes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Caviar === EGGS === 2 Hard-boiled eggs === CHIVE CREAM === 1 cup Sour cream 1/4 cup White wine Lemon 1/2 cup Chopped chives Salt -- to taste Freshly-ground white pepper -- to taste === SALMON ROSETTES === 1/4 pound Smoked salmon -- already sliced === NEW POTATATOES === 4 New potatoes -- blanched, skin on === BEGGARS PURSES === 4 small Crepes (4" by 4") 4 Chives, long -- blanched === GARNISH === Edible flowers 1/2 cup Herb salad (chervil springs, snipped chives, tarragon leaves, small basil leaves) 1 small Red onion, brunoise 1 small bunch Parsley -- finely chopped 1/2 cup Capers 6 Toast points For the Eggs: Pass the yolks through a small fine sieve. Chop the whites finely. The whites need to be chopped instead of passed through the sieve because of the water content in the whites. If they are passed through a sieve they will be wet and hard to handle. For the Chive Cream: In a small mixing bowl, combine all the ingredients together and mix thoroughly. Season with salt and pepper. For the Rosettes: On each piece of salmon, spread 1 tablespoon of the chive cream on top of the salmon. Roll the salmon into a rosette and garnish with the caviar. For the New Potatoes: Slice one end of the potato off, so the potato will stand. Using a melon baller, slightly scoop out the center of the potato. Season with salt and pepper. Fill each potato with chive cream and garnish with caviar. For the Purses: In the center of each crepe, dab a small amount of the chive cream and top with caviar. Tie the purses with the long chives. Place the caviar in a serving dish with crushed ice in the center of a platter. Arrange the garnishes around the platter in separate piles. On a platter, place the rosettes, new potatoes, and purses and garnish with the remaining garnishes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1529 Calories (kcal); 85g Total Fat; (50% calories from fat); 81g Protein; 108g Carbohydrate; 1219mg Cholesterol; 3524mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caviar Butter Sauce With Sauteed Prawns Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Minced shallots 1 cup Champagne 1 pound Butter -- cut into cubes Salt -- to taste Freshly-ground black pepper -- to taste 6 Prawns -- peeled, deveined, their heads left on Emeril's Essence -- see * Note 2 tablespoons Olive oil 2 ounces Caviar === GARNISH === Fried spinach 1 tablespoon Chopped parsley Emeril's Essence * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 4 minutes. Whisk in each cube of butter until fully incorporated. Season with salt and pepper. Season the prawns with Emeril's Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the prawns for 3 to 4 minutes on each side. Remove from the pan. To finish the sauce, gently fold in the caviar. Place the prawns on a plate and spoon the sauce over the top. Garnish with fried spinach, parsley and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1930 Calories (kcal); 203g Total Fat; (96% calories from fat); 9g Protein; 7g Carbohydrate; 664mg Cholesterol; 2303mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caviar Hollandaise Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Egg yolks Juice from one lemon 1 tablespoon Water 1/2 teaspoon Creole mustard 1 tablespoon Chopped fresh parsley Salt -- to taste Cayenne pepper -- to taste 1/2 pound Butter -- melted and warm 1 ounce Caviar In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the caviar and serve warm. This recipe yields about 1 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1938 Calories (kcal); 210g Total Fat; (95% calories from fat); 20g Protein; 3g Carbohydrate; 1514mg Cholesterol; 2331mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caviar Parfait Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Heavy cream 1 pinch Salt 4 Egg yolks 1 tablespoon Cornstarch 7 ounces Assorted caviar (such as Osetra and salmon etc.) 1/2 cup Brunoise red onions 1/2 cup Finely-chopped egg whites 1/2 cup Finely-chopped egg yolk 1/2 cup Finely-chopped freshly parsley leaves In a saucepan, combine 1 3/4 cup cream with a pinch of salt. Bring the cream to a simmer. Whisk in the eggs and continue to cook for 2 minutes. Whisk the cornstarch and remaining cream together. Whisk into the hot cream and continue to cook for 3 minutes. Remove from the heat and cool completely. Refrigerate until chilled. To assemble, place some of the caviar in the bottom of four fluted glasses. Place a tablespoon of the onions, egg whites, egg yolk and parsley over the caviar. Spoon tablespoons of the cream over the parsley. Repeat the layering of the caviar and traditional garnishes. Spoon the remaining custard into the glasses. Garnish with the remaining caviar. Serve immedietly. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 49g Total Fat; (91% calories from fat); 5g Protein; 5g Carbohydrate; 376mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caviar Pie Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Nine-inch pie crust -- baked === HERB CREAM CHEESE === 8 ounces Cream cheese - (1 pkg) -- softened 1 tablespoon Minced garlic 1/2 cup Chopped mild herbs Salt -- to taste Freshly-ground black pepper -- to taste === EGG SALAD === 6 Hard-boiled eggs -- peeled, chopped 1/2 cup Homemade or prepared mayonnaise 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped chives 1/4 cup Brunoise red onions 1/4 cup Capers 4 ounces Caviar For the herb cream cheese: In a small mixing bowl, blend all of the ingredients together until smooth. Season with salt and pepper. For the egg salad: In mixing bowl, combine all the ingredients together and mix until incorporated. Season with salt and pepper. To assemble, spread the cream cheese mixture over the pie crust. Spread the egg salad over the cream cheese leaving a 2-inch border. Spoon the caviar in the center of the tart. Garnish with the chives, red onions and capers in rings around the caviar. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 4g Total Fat; (59% calories from fat); 6g Protein; 1g Carbohydrate; 162mg Cholesterol; 199mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cedar Plank Fish With Citrus Horseradish Crust Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup White wine Juice from 1 lemon 1 Bay leaf 8 Peppercorns 1/2 teaspoon Chopped fresh thyme 1/4 cup Heavy cream 8 ounces Cold butter -- cubed Salt -- to taste Freshly-ground black pepper -- to taste Zest and juice of 2 lemons Zest and juice of 2 oranges 2 tablespoons Grated horseradish 4 tablespoons Chopped cilantro Kosher salt -- to taste Sugar -- to taste 2 Trout fillets, skin off - (8 oz ea) Emeril's Essence -- see * Note Olive oil -- for drizzling 2 Ten-inch untreated cedar planks * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm. Bring a small pot of salted water to a boil. Blanch the lemon and orange zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry. In a mixing bowl, combine the horseradish, blanched zest, lemon juice, orange juice, and cilantro. Season the crust with the kosher salt and sugar. Season the fillets with Emeril's Essence. Rub the top of each plank with olive oil. Place one fillet on each plank. Divide the crust in half and cover the top of each fillet with the crust. Place the planks on a sheet pan and place in the oven. Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky. Serve the planks with butter sauce. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 937 Calories (kcal); 103g Total Fat; (98% calories from fat); 2g Protein; 1g Carbohydrate; 289mg Cholesterol; 951mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Celebration Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried currants 1 cup sugar 1 cup water 1 cup dry sherry 1 recipe Basic Sponge Cake -- (see below) 1 cup toasted slivered almonds 1 recipe Creme Anglaise -- (see below) 1 cup sweetened whipped cream 12 fresh mint sprigs === BASIC SPONGE CAKE === 1/4 cup milk 2 tablespoons unsalted butter -- plus 2 teaspoons unsalted butter 8 large eggs 1 cup sugar -- plus 2 tablespoons sugar 1 cup bleached all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract === CREME ANGLAISE === 5 large egg yolks 1/2 cup sugar 2 cups heavy cream 1 teaspoon pure vanilla extract In a medium-size saucepan over medium heat, combine the currants, sugar, and water. Bring to a boil and cook for 10 minutes. Remove from the heat and stir in the sherry. Let cool completely. Spread the mixture evenly over the sponge cake, then sprinkle the almonds evenly over the currant mixture. Cut the cake horizontally into 1-inch-wide strips, then cut the strips into quarters. Spoon the creme Anglaise into 12 dessert bowls, then in each bowl stack four pieces of the cake on top of each other. Spoon over the whipped cream, and garnish with a mint sprig. Serve immediately. For the Sponge cake: Preheat the oven to 350 degrees. In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow and thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently. Grease a 17- by 12-inch baking pan or jellyroll pan with 2 teaspoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely. (Makes 1 sponge cake) For the Creme Anglaise: Put the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon colored. Put the cream in a nonreactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan). Gradually add the cream to the yolk mixture, beating constantly. Cook over low heat until the mixture thickens slightly. Do not overcook or boil, as the sauce will curdle. Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve into a cold bowl. Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming if not using immediately. Will keep refrigerated for 24 hours. Before serving, warm over low heat. (Makes about 2 1/2 cups) This recipe yields 12 servings Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C72) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 29g Total Fat; (47% calories from fat); 9g Protein; 63g Carbohydrate; 275mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 3 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Celery Root French Fries With Remoulade Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Whole celery root -- peeled, and cut into 2" by 1" batons 1/2 cup Flour -- seasoned with 1 teaspoon Emeril's Essence -- see * Note 1 Egg -- beaten 1/2 cup Bread crumbs -- seasoned with 1 teaspoon Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper == to taste Oil -- for frying 1/4 cup Parmesan Cheese 1/4 cup Snipped chives === REMOULADE DIPPING SAUCE === 1 cup Prepared or homemade mayonnaise 2 tablespoons Minced celery 2 tablespoons Minced green onions 1 teaspoon Minced shallots 1 teaspoon Minced garlic 1 tablespoon Creole mustard 2 tablespoons Ketchup Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside For the celery root French fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large saute pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over-crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Garnish with the Parmesan Cheese and chives. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2281 broadcast 03-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 4g Total Fat; (19% calories from fat); 7g Protein; 25g Carbohydrate; 51mg Cholesterol; 313mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Celery Root Fries With A Crab Ravigote Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade mayonnaise 2 teaspoons Dijon mustard Juice of one lemon 1/2 cup Minced onions 1 tablespoon Minced shallots 1 teaspoon Minced garlic 1/4 cup Pressed capers 1 tablespoon Chopped parsley 1 tablespoon Chopped chervil 1 tablespoon Chopped tarragon Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Lump crab meat -- picked over 2 pounds Whole celery root -- peeled, and cut into 2" by 1" batons, blanched 1 cup Flour Emeril's Essence -- see * Note 1 Egg -- beaten 1 cup Bread crumbs 2 cups Chiffonade of assorted baby greens 2 ounces Parmigiano-Reggiano cheese -- grated * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley. chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill. Season the celery root with salt and pepper. Season both the flour and bread crumbs with Emeril's Essence. Lightly toss the celery root in the flour. Dip into the egg mixture, letting the excess drip off. Dredge the celery root in the bread crumbs, coating each side completely. Fry the fries until golden brown about 3 to 4 minutes, stirring occasionally for overall browning. Remove from the fryer and drain on a paper towels. Season the fries with Essence. To assemble, cover the bottom of each plate with the greens. Spoon the ravigote in the center of each plate. Arrange the celery root fries around the ravigote. Garnish with the grated cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 3g Total Fat; (11% calories from fat); 8g Protein; 46g Carbohydrate; 47mg Cholesterol; 280mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Celery Root Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound celery root -- peeled and cubed 3/4 pound Idaho potatoes -- peeled and cubed Salt -- to taste Freshly-ground white pepper -- to taste 3 tablespoons butter 1/2 cup milk Put the celery root and potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot. Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C62) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 10g Total Fat; (47% calories from fat); 4g Protein; 21g Carbohydrate; 27mg Cholesterol; 207mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Champagne Sabayon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg yolks 2 teaspoons Sugar 1/4 teaspoon Vanilla 1/4 cup Champagne 1/2 cup Fresh raspberries 8 slices -- ¥ 1 Pound cake, 1/2-inch thick 2 tablespoons Chiffonade or chopped fresh mint Preheat the oven to 450 degrees. In a stainless steel bowl, whisk the first four ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each of 4 individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden-brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 4g Total Fat; (56% calories from fat); 2g Protein; 5g Carbohydrate; 159mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Champagne Sabayon I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Egg yolks 1 tablespoon Minced shallots 1/2 teaspoon Pure vanilla extract 1/2 cup Champagne Salt -- to taste Freshly-ground white pepper -- to taste 2 teaspoons Snipped fresh chives Combine all of the ingredients in a stainless-steel bowl. Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes. Remove from the heat and serve. This recipe yields 1 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 31g Total Fat; (74% calories from fat); 17g Protein; 7g Carbohydrate; 1276mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chanterelle Croquettes Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Fritters Mushrooms Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Cubed fresh white bread 3/4 cup Milk 2 tablespoons Butter 1 pound Chanterelle mushrooms -- thinly sliced 3 tablespoons Chopped shallots 1 1/2 teaspoons Chopped fresh rosemary 3 Eggs 1/2 cup Grated Muenster cheese Salt -- to taste Cayenne pepper -- to taste 2 tablespoons Olive oil 1/4 cup Dry, toasted bread crumbs === OPTIONAL GARNISH === 1 bunch Fresh parsley -- rinsed, dried well Vegetable oil Soak the bread in the milk for 5 minutes. Meanwhile, in a saute pan melt butter until it foams. Add the mushrooms, toss together and cook for 5 minutes. Then add the shallots, and season with salt and cayenne pepper and continue to cook until the mushrooms are tender and all the liquid is evaporated. Set aside to cool slightly. Squeeze out the excess milk from the bread and the place in a bowl. Add the rosemary, eggs, cheese, and mushrooms. Mix thoroughly and season with the salt and cayenne pepper. In a saute pan heat olive oil until it very hot. Place 2 tablespoons of the bread mixture into the bread crumbs and lightly coat them. Using your hands, form them into patties about 3/4-inch thick. Repeat the process for the remaining mixture. Carefully place them into the hot oil, and sear them on each side for 4 minutes. Remove the croquettes from the pan, drain on paper towels and then place them on a service platter. For the optional garnish, heat 2-inches of vegetable oil in a deep-fat fryer or deep sauce pan until a deep-fat fryer thermometer registers 375 degrees. In batches, carefully place some parsley sprigs into the hot oil. Fry about 30 seconds or until crisp, remove with a slotted and drain on paper towels. Serve with the croquettes. This recipe yields about 10 croquettes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 7g Total Fat; (27% calories from fat); 7g Protein; 36g Carbohydrate; 65mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chanterelle Tart Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 nine-inch Round of raw puff pastry 12 large Pretty, whole Chanterelles - (abt 1 lb) -- cleaned 2 tablespoons Olive oil -- divided Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped fresh thyme 4 ounces Fresh goat's cheese Preheat the oven to 400 degrees. Place the pastry round on a cookie sheet that has been lined with parchment paper. Using a fork, "dock" the surface of the pastry within 3/4-inch of its border. In a small bowl place the Chanterelles, 1 tablespoon olive oil, salt and pepper, and thyme. Toss to coat thoroughly. Within that border lay the Chanterelle mixture out in a single layer. Fill in any spaces with the goat's cheese. Drizzle the entire surface with the remaining olive oil. Bake for 12 minutes, and then reduce the heat to 325 degrees, and continue to cook for 20 minutes or until the pastry is golden and flaky and the Chanterelles are tender. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 7g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chanterelle Timbales Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Mushrooms Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Unsalted butter -- plus 1 tablespoon Unsalted butter -- to butter ramekins 3 pounds Chanterelle mushrooms -- torn in small pieces -- if they are large 1 tablespoon Chopped garlic 3 tablespoons Chopped shallots Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped fresh thyme 3 Egg yolks 1 Egg 1/4 cup Grated Parmesan cheese Preheat the oven to 325 degrees. Butter the 6 ramekins with the 1 tablespoon butter and set aside. In a large saute pan, melt the butter and cook the Chanterelles over medium heat for 5 minutes. Add the garlic, shallots, salt and pepper, and continue to cook for 8 more minutes or until the mushrooms are tender and all the juices are cooked down. Remove from the heat and cool slightly. Put 2 cups of the cooked Chanterelle mixture into the work bowl of a food processor or blender. Then add the thyme, egg yolks, egg, and cheese and process or blend until smooth. Fold this mixture into the remaining cooked Chanterelles, stirring to coat. Divide this mixture evenly between the 6 buttered ramekins. Place the ramekins in a baking dish with 3-inch-high sides. Put the baking dish in the center of the oven, and fill it with enough hot water to go 3/4 of the way up the sides of the ramekins. Cover the ramekins with aluminum foil and bake for 50 to 60 minutes, or until firm. This recipe yields 6 side-dish servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 818 Calories (kcal); 16g Total Fat; (15% calories from fat); 25g Protein; 173g Carbohydrate; 166mg Cholesterol; 106mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 33 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chantilly Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks 1 teaspoon Fresh lemon juice 1 dash Hot pepper sauce 2 teaspoons Water Salt -- to taste Freshly-ground black pepper -- to taste 1 stick Butter -- melted 1/4 cup Whipped heavy cream In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the whipped cream. This recipe yields about 1 1/4 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 933 Calories (kcal); 102g Total Fat; (96% calories from fat); 7g Protein; 1g Carbohydrate; 674mg Cholesterol; 967mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Charcoal Grilled Sardines - {Sardinhas Assadas} Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red bell pepper 1 large green bell pepper Drizzle of Portuguese olive oil Sea salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Idaho potatoes -- peeled, and cut into eighths 1 pound vine-ripe tomatoes -- cored, and sliced 1/4" thick 1 medium yellow onion -- sliced 1/4" rings 2 dozen fresh medium sardines -- washed, patted dry Chopped fresh parsley -- for garnish 1 bottle Vino Verde -- chilled Preheat the oven to 400 degrees. Season the peppers with olive oil, salt and pepper. Place on a baking sheet and roast until the skin blisters, about 15 to 20 minutes. Remove from the oven and cool completely. Remove the skin and seeds. Slice the peppers into strips, about 1/2-inch thick. Place the potatoes into a saucepan, over medium heat and cover with water. Season with salt. Bring to a boil, reduce the heat to medium-low and simmer until tender, about 12 minutes. Remove from the heat and drain. Toss the potatoes with olive oil, salt and pepper. Season the tomatoes with olive oil, salt and pepper, and set aside. Season the onions with olive oil, salt and pepper, and set aside. On a large platter, arrange the potatoes, peppers, tomatoes, and onions over half of the platter. Preheat the grill. Season the sardines with salt. Let stand for 1 hour and then rinse off and pat dry. (Salting the fish before cooking results in a firmer flesh.) Season the sardines with olive oil, salt and pepper. Place on the grill and cook for 3 to 4 minutes on each side, depending on size. Grill the sardines in batches, keeping the cooked sardines, warm. Place the sardines on the platter. Drizzle the sardines with olive oil. Garnish with parsley. Serve with a glass of the Vino Verde. This recipe yields about 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 47g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chargrilled Jerk Chicken Breast Skewers With Cucumber Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Grilling Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken breast -- diced 1/2" thick 12 wooden skewers -- soaked in water for 2 hours Green tai leaves 2 pounds fresh Yucca -- peeled, and cut into fries Fresh pineapple wedges === CUCUMBER DIPPING SAUCE === 25 ounces cucumber 7 ounces sour cream 7 ounces mayonnaise 1 ounce cider vinegar 1/2 ounce salt 1 pinch cayenne pepper 1/2 ounce Dijon mustard 1/2 ounce chopped garlic === FOR THE JERK MARINADE === 1 onion -- finely chopped 1/2 cup finely-chopped scallion 2 teaspoons fresh thyme leaves 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ground Jamaican pimento (allspice) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 hot pepper -- finely ground (or 2 Scotch bonnet peppers) 1 teaspoon freshly-ground black pepper 3 tablespoons soy sauce 1 tablespoon cooking oil 1 tablespoon cider or white vinegar For the marinade, mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. For the Cucumber Dipping sauce: Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. (Yields about 1 1/2 quarts) Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of Cucumber Dipping Sauce in a soufflé cup next to the skewers and serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D35) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 869 Calories (kcal); 73g Total Fat; (73% calories from fat); 43g Protein; 16g Carbohydrate; 156mg Cholesterol; 3151mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe courtesy of Bob Marley’s Restaurant in Orlando, FL Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Charleston Style Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water Salt -- to taste 1 1/2 cups quick cooking or old-fashioned grits -- (not instant) 2 cups milk 1 cup heavy cream 8 tablespoons butter Freshly-ground black pepper -- to taste In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve. This recipe yields 4 to 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A30) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 49g Total Fat; (89% calories from fat); 5g Protein; 7g Carbohydrate; 160mg Cholesterol; 327mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse, with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Charlie Trotter’s Roasted Garlic Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Garlic bulbs -- unpeeled 1 1/2 cups Milk (or enough to cover) 1 1/2 cups Olive oil (or enough to cover) Preheat oven to 250 degrees. Place the garlic in a small saucepan. Add the milk to cover, bring to a boil, and simmer for 10 minutes. Put the garlic in a small ovenproof container, add olive oil to cover, and top with foil. Bake for 3 hours or until very soft. Squeeze the cloves out and leave whole. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2273 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Charlie Trotter’s Salmon w Oysters, Hijiki Seaweed & Broth Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Oysters Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Dried hijiki seaweed 2 teaspoons Grapeseed oil 4 Salmon pieces - (2 oz ea) -- skin on Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Butter 1/2 cup Leeks cut into rings 1 tablespoon Preserved ginger 1 tablespoon Rice vinegar 3 tablespoons Mirin 2/3 cup Fish stock 28 Olympia oysters 1 tablespoon Shiso Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leek evenly into a shallow bowl. Place the salmon on top and spoon in the broth. This recipe yields 4 servings. Comments: The original recipe title as listed is “Charlie Trotter’s Salmon With Olympia Oysters, Hijiki Seaweed, And Ginger-Shiso-Mirin Broth”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 9g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 21mg Cholesterol; 98mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Charred Red Onion And Balsamic Vinegar White Beans Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red onion -- sliced 1/2" thick and grilled 2 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup red wine 1/4 cup balsamic vinegar 3 cups white beans -- cooked 2 tablespoons sliced green onions 1 tablespoon chopped fresh parsley 1 recipe Emeril's Kicked Up Scampi -- (see recipe) To a hot, dry saute pan, add onions and char for 2 minutes. Add olive oil and season with salt and pepper. Continue to saute for 3 minutes. Deglaze the pan with red wine and balsamic vinegar. Add the white beans and saute for 5 minutes. Check for seasoning. Finish with green onions and parsley and mix well. To serve: Spoon the beans into the center of 4 plates. Surround the beans with 4 Kicked Up Scampi and top with their caper and butter sauce This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 594 Calories (kcal); 8g Total Fat; (12% calories from fat); 36g Protein; 96g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chateau Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks Butter 6 medium White potatoes, peeled Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Finely-chopped parsley Cut the potatoes in half and cut each half into the shape of an olive. Blanch the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for about 15 to 20 minutes, stirring occasionally, or until the potatoes are golden and soft. Season with salt and pepper. Stir in the parsley. This recipe yields 12 potatoes or four 3-potato servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2425 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 46g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 124mg Cholesterol; 468mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chateaubriand For Two Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Beef tenderloin -- trimmed 2 tablespoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Oil 4 large Russet potatoes 2 Carrots -- cut into 2" pieces 2 large Turnips -- halved 1 cup Beef stock * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 400 degrees. Season meat with Bayou Blast. Heat a large saute pan over high heat and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool. Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium-high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-101 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-22-1996 - - - - - - - - - - - - - - - - - - - Per serving: 996 Calories (kcal); 66g Total Fat; (60% calories from fat); 56g Protein; 42g Carbohydrate; 201mg Cholesterol; 1314mg Sodium Food Exchanges: 2 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chateaubriand With Béarnaise Sauce And Chateau Potatoes Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole beef tenderloin - (5 lbs or under) -- trimmed 2 tablespoons butter Salt -- to taste Freshly-ground black pepper -- to taste 8 tablespoons butter 20 tourneed small white potatoes 1 tablespoon finely-chopped parsley == FOR THE SAUCE === 3 tablespoons white vinegar 3 tablespoons white wine 10 peppercorns -- crushed 2 tablespoons finely-chopped shallots 1 tablespoon chopped tarragon 1 tablespoon water 3 gg yolks 1 cup unsalted butter -- melted 1 tablespoon finely-chopped parsley leaves Preheat the oven to 400 degrees. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C76) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2680 Calories (kcal); 299g Total Fat; (98% calories from fat); 3g Protein; 4g Carbohydrate; 807mg Cholesterol; 1199mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 59 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chaurice Sausage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Pork butt -- cut into 1" cubes 1/2 cup Chopped garlic 6 teaspoons Chili powder 4 tablespoons Paprika 2 teaspoons Cayenne pepper 2 teaspoons Ground cumin 2 teaspoons Salt 1 teaspoon Crushed red pepper 1/2 teaspoon Dried oregano 1/2 teaspoon Dried thyme 1 teaspoon Freshly-ground black pepper 1 teaspoon Onion powder 1/2 teaspoon Garlic powder Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used. Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into three 1/2-pound patties. You can either use the sausage fresh or smoked. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe yields about 2 3/4 pounds of sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 8g Total Fat; (21% calories from fat); 12g Protein; 53g Carbohydrate; 0mg Cholesterol; 4446mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese And Jalapeno Biscuits Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Crayfish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1 tablespoon Baking powder 1 teaspoon Salt 1 Jalapeno -- minced 1/2 cup Grated cheese 5 tablespoons Lard 3/4 cup Heavy cream 2 cups Crawfish Etouffee -- warm, see * Note Chives - (long) 1 tablespoon Chopped parsley 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers * Note: See the "Crawfish Etouffee" recipe which is included in this collection. Preheat the oven to 425 degrees. In a mixing bowl, combine all the dry ingredients. Stir in the jalapenos and cheese. Cut the lard in until the mixture resembles coarse crumbs. Using a fork, stir in the cream. Incorporate enough cream so the mixture resembles a sticky dough. Turn the dough out onto a floured surface. Pat the dough down and dust with flour. Gently fold the edges of the dough into the center. This will insure light and fluffy biscuits. Incorporate enough flour into the dough where it is not sticky. Pat the dough into a circle and ?-inch in diameter. Using a biscuit cutter, cut the biscuits out and place on a floured baking sheet. Bake for 15 minutes or until the biscuits are golden. Slice the biscuits in half and spoon the etouffee over one half. Place the biscuit top over the crawfish and spoon any remaining sauce over the biscuit. Garnish with long chives, parsley, and peppers. This recipe yields 8 biscuits. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2343 Calories (kcal); 151g Total Fat; (58% calories from fat); 44g Protein; 201g Carbohydrate; 365mg Cholesterol; 4021mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Fondue Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Garlic clove -- crushed 3/4 cup Dry white wine Juice of one lemon 8 ounces Gruyere cheese 2 teaspoons Cornstarch 1 tablespoon Kirsch Salt -- to taste Freshly-ground black pepper -- to taste Grated nutmeg -- to taste === GARNISHES FOR CHEESE FONDUE === 1/2 pound New potatoes -- quartered 1 bunch Baby carrots -- peeled 1 Onion -- quartered 6 tablespoons Olive oil 8 ounces Lamb loin 4 Quail 4 Cod fillets - (3 oz ea) 1/2 cup Sugar 4 Potato crusted scallops 2 small French bread loaves -- cut into cubes Wooden skewers Rub the inside of a your sauce pan with the garlic clove. Add the wine and lemon juice. Heat for 1 minute. Cut the cheese into small cubes and add to the sauce pan. Cook the mixture for about 2 to 3 minutes, stirring constantly, until the cheese completely melts. In a small bowl, whisk the cornstarch and Kirsch together for a slurry. Stir the slurry into the cheese mixture and continue to cook for 3 minutes. Season the fondue with salt, pepper and nutmeg. Serve the fondue in a flameproof dish over a small candle with the platter of garnishes. Preheat the oven to 400 degrees. Preheat the grill. For the Garnishes: In a mixing bowl, toss the vegetables with 2 tablespoons olive oil. Season the vegetables with salt and pepper. Place the vegetables on a baking sheet and place in the oven. Roast the vegetables for about 20 to 25 minutes or until the vegetables are golden-brown. Slice the lamb loin into thin slices. Make two slits in the lamb slices and thread the meat through wooden skewers. Season the lamb skewers and quail with olive oil, salt and pepper. Place the quail on the grill and cook for 4 to 5 minutes on each side. Season the cod with salt and pepper. In a saute pan, heat 1 tablespoon olive oil. Dredge the cod in the sugar, coating each side completely. Lay the fish in the hot oil and cook the fish for 3 to 4 minutes on each side, or until the fish is medium-rare and caramelized. In another saute pan, heat 2 tablespoons olive oil. When the oil is hot, lay the potato crusted scallops in the oil. Saute the scallops for 3 to 4 minutes on each side, or until golden-brown. Remove from the pan and drain on a paper-lined plate. Place the lamb on the grill and cook for 2 to 3 minutes on each side. Arrange the roasted vegetables, grilled quail, caramelized cod, potato crusted scallops, grilled lamb skewers and French bread on a platter and serve with the cheese fondue. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A33 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 955 Calories (kcal); 39g Total Fat; (37% calories from fat); 40g Protein; 105g Carbohydrate; 97mg Cholesterol; 1092mg Sodium Food Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Fondue I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Garlic clove -- crushed 2/3 cup Dry white wine Juice of half a lemon 8 ounces Gruyere cheese -- shredded 2 teaspoons Cornstarch 1 tablespoon Kirsch Freshly ground pepper -- to taste Grated nutmeg -- to taste === FOR DIPPING === 1 cup Cubed French bread 1/2 cup Broccoli florets -- blanched until tender, and cooled 12 Cherry tomatoes 1/2 cup Quartered artichoke hearts Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1205 Calories (kcal); 75g Total Fat; (60% calories from fat); 73g Protein; 35g Carbohydrate; 249mg Cholesterol; 982mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Quesadilas With Guacamole Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Avocados -- peeled, pitted, and chopped Juice of two lemons 2 teaspoons Minced garlic 1/4 cup Chopped red onions Salt -- to taste Freshly-ground black pepper -- to taste 1 dash Crystal Hot Sauce 8 large Flour tortillas 1 cup Grated Monetary Jack Jalapeno cheese 1 cup Grated Cheddar cheese 1 small can Chopped green chilies 1 tablespoon Vegetable oil In a mixing bowl, add the avocados. Using a fork, slightly mash the avocados. Add the lemon juice, garlic, and red onions. Mix thoroughly. Season the mixture with salt, pepper and hot sauce. Sprinkle 1/4 of each cheese over the top of four individual tortillas. Top the tortillas with the remaining four tortillas. In a saute pan, heat 1 teaspoon of the oil. When the oil is hot, gently lay a quesadilla in the hot oil and pan-fry for 2 to 3 minutes on each side, or until golden brown. Remove the quesadilla from the pan and repeat the cooking process for the remaining quesadillas. Serve the quesadillas with the guacamole. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 776 Calories (kcal); 38g Total Fat; (44% calories from fat); 22g Protein; 88g Carbohydrate; 30mg Cholesterol; 875mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Ravioli With Bolognese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ricotta ravioli -- cooked 1 recipe Classic Bolognese Sauce -- see * Note 1/2 cup Grated Parmigiano-Reggiano cheese * Note: See the "Classic Bolognese Sauce" recipe which is included in this collection. In a saucepan, heat the Classic Bolognese Sauce until warmed through. Season the ravioli with salt and pepper. Divide the ravioli between four plates. Spoon the sauce over the ravioli. Garnish with the grated cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Cheese Tortellini Bake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Butter 1 pound Cheese tortellini -- cooked 1 recipe Classic Bolognese Sauce -- see * Note 1 cup Grated Parmigiano-Reggiano cheese * Note: See the "Classic Bolognese Sauce" recipe which is included in this collection. Preheat the oven to 400 degrees. Grease a ceramic gratin dish with the butter. Toss the pasta with olive oil, salt and pepper. Line the bottom of the prepared dish with the pasta. Spoon the Classic Bolognese Sauce over the pasta. Sprinkle the cheese over the sauce. Place in the oven and bake for about 8 to 10 minutes or until the cheese is golden and bubbly. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 7g Total Fat; (21% calories from fat); 17g Protein; 45g Carbohydrate; 80mg Cholesterol; 448mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cheesesteak Po'Boy Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices Beef - (super-thin) 2 teaspoons Oil 1 French loaf -- split 1 cup Very thinly-sliced onions 3 slices Mozzarella cheese Salt -- to taste Freshly-ground black pepper -- to taste Potato chips -- for serving Preheat oven to 350 degrees. In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese and bake until bread is slightly crispy and cheese is melted. Meanwhile, heat remaining oil in same skillet and saute the onions until tender. When sandwich is ready, top sandwich with onions. Serve with potato chips. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-110 broadcast 01-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1163 Calories (kcal); 93g Total Fat; (71% calories from fat); 73g Protein; 8g Carbohydrate; 304mg Cholesterol; 1412mg Sodium Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheesy Bacon Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Chopped bacon 4 1/2 cups Whole milk 1 1/2 teaspoons Salt 1/4 teaspoon Cayenne pepper 1 tablespoon Butter 2 cups Quick white grits 1 cup Grated white cheddar cheese Render the bacon in a saucepan, over medium-high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Serve immediately. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 12g Total Fat; (55% calories from fat); 9g Protein; 13g Carbohydrate; 45mg Cholesterol; 963mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cheesy Grits Souffle Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup old-fashioned or quick cooking grits -- (but not instant) 4 cups water 4 tablespoons butter 1 bunch scallions -- chopped 2 garlic cloves -- minced 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper -- or to taste 1 1/2 cups coarsely-grated cheddar 1/2 cup crumbled crispy bacon 1/2 cup egg whites - (from 4 eggs) In a saucepan, bring 4 cups of water to a boil over high heat and stir in grits. Return to a boil and reduce heat to low, cover pan and cook, stirring occasionally, until grits are smooth and creamy, 10 to 20 minutes (depending on type of grits used). Transfer grits to a large bowl and allow to cool, stirring frequently to prevent a skin from forming. In a skillet melt butter and sauté scallions and garlic until softened and fragrant, 3 to 4 minutes. When grits are cooled, stir in sautéed scallions and season with crushed red pepper, salt, black pepper, grated cheese and crumbled bacon. Preheat oven to 350 degrees. Butter a 9- by 13-inch heavy gratin dish or cast iron skillet and set aside. In a large bowl beat egg whites with a pinch of salt until stiff peaks form. Gently mix 1/3 of the beaten whites into the grit mixture, then fold in remaining whites, being careful to not overmix. Transfer to prepared baking dish and bake in top of oven for 30 to 40 minutes, until risen and golden brown on top. Serve immediately. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A30) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 8g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 21mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheesy Scalloped Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Chopped onion 2 tablespoons Butter 2 tablespoons Flour 1 1/4 cups Milk 1 cup Grated cheddar cheese Salt -- to taste Freshly-ground black pepper -- to taste 3 Potatoes -- peeled, and thinly sliced, not rinsed Preheat oven to 350 degrees. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 18g Total Fat; (52% calories from fat); 12g Protein; 24g Carbohydrate; 56mg Cholesterol; 278mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chef Chris’ Tasso-Cured Salmon Canapes Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TASSO CURING SPICES === 1/2 pound salt 1/4 pound freshly-ground black pepper 1/4 ounce cayenne 4 ounces paprika 2 ounces garlic powder 1 3/4 ounces onion powder === CANAPES === 1 side of salmon - (3 to 4 lbs) -- boned and trimmed Wood chips -- as needed 2 cups sour cream 1 bunch fresh chives -- minced 1 teaspoon lemon juice 1/4 teaspoon salt Creole seasoning -- see * Note 1 thinly-sliced loaf sandwich bread -- crusts removed 2 tablespoons butter -- softened 6 ounces salmon caviar * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small bowl, combine the tasso curing spices and mix well. On a large sheet pan spread a piece of plastic wrap. Sprinkle 3/4 of the tasso curing spices on the wrap, then lay the side of salmon on top. Cover the salmon with the remaining spices, using more on the head end of the fish. Wrap the fish securely in the plastic and refrigerate for 4 days. Soak wood chips in water for at least 30 minutes and prepare the grill. Drain the chips and place in a stovetop smoker. Unwrap the fish and place on the smoker, skin-side down. Cover the smoker and cook for approximately 5 minutes to impart a smoky flavor. Remove the fish from the smoker, brush the excess cure from the surface of the fish and allow to rest, covered, in the refrigerator at least 1 hour, or overnight. In a medium bowl, mix together the sour cream, chives, lemon juice, salt and Creole seasoning to taste. Cover and refrigerate until needed. Preheat oven to 350 degrees. Lightly spread the sliced bread with butter and cut into either triangles or squares. Toast the bread slices in the oven until just golden, about 4 minutes. Allow to crisp on a cooling rack. Slice the salmon thinly on a diagonal with a very sharp knife. Fold 1 slice onto each toast and top with a dollop of chive sour cream and caviar. This recipe yields approximately 60 canapes. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP14) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "60 canapes" - - - - - - - - - - - - - - - - - - - Per serving: 1901 Calories (kcal); 136g Total Fat; (58% calories from fat); 47g Protein; 169g Carbohydrate; 266mg Cholesterol; 89075mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherries Jubilee Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 1 cup Sugar 1 pound Bing cherries Juice of one orange Zest of one orange 1 tablespoon Cornstarch 1 tablespoon Cold water 1 cup Cherry brandy 1 pint Vanilla bean ice cream In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries. Divide the ice cream between four shallow bowls. Spoon the cherry mixture over the ice cream and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 561 Calories (kcal); 23g Total Fat; (49% calories from fat); trace Protein; 52g Carbohydrate; 62mg Cholesterol; 236mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Clafoutis Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs 1 cup Sugar 1 Vanilla bean -- split in half 1 tablespoon Brandy 1 cup Flour 1 1/2 cups Milk 1 pound Pitted cherries Powdered sugar -- in a shaker Preheat the oven to 350 degrees. Grease an oval ovenproof dish about 13 inches long. In a mixing bowl, whisk the eggs and 1/2 cup of the sugar. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the brandy and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the cherries with the remaining sugar. Place the cherries in the ovenproof dish. Pour the batter over the cherries and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge like. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm. Garnish with powdered sugar. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 5g Total Fat; (16% calories from fat); 8g Protein; 52g Carbohydrate; 133mg Cholesterol; 68mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Cobbler Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 6 cups Tart red cherries -- pitted 1 1/4 cups Sugar 1/4 cup Water 4 teaspoons Cornstarch === TOPPING === 1 cup Flour 1/4 cup Sugar 2 tablespoons Brown sugar 1 teaspoon Baking powder 1/2 teaspoon Cinnamon 3 tablespoons Butter 1 Egg -- beaten 3 tablespoons Milk Preheat oven to 400 degrees. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2158 broadcast 05-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 7g Total Fat; (17% calories from fat); 3g Protein; 71g Carbohydrate; 48mg Cholesterol; 155mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chervil Shallot Potato Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 small Red skin potatoes -- sliced 1/4" thick 1/2 cup Olive oil 1/2 cup Minced shallots 2 tablespoons Diced red pepper Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Champagne vinegar 1/2 cup Packed chervil leaves In a small saucepan of boiling, salted water boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. Transfer to a mixing bowl. When potatoes are just tender, drain and add them to bowl along with shallots. Add vinegar, and toss to coat. Cool salad to room temperature and add chervil. Adjust seasonings. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2158 broadcast 05-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1012 Calories (kcal); 108g Total Fat; (94% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chestnut Ravioli With Sage Browned Butter Recipe By :Courtesy of Gourmet Magazine Serving Size : 8 Preparation Time :0:00 Categories : Appetizers First Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shelled and skinned roasted chestnuts 2 ounces sliced pancetta or bacon -- finely chopped 7 tablespoons unsalted butter 1/4 cup finely-chopped onions 1 large garlic clove -- smashed 1/4 cup water 1 Granny Smith apple 2 tablespoons finely-grated Parmesan 1 tablespoon finely-chopped fresh flat-leaf parsley Salt -- to taste Freshly-ground black pepper -- to taste 48 round won ton wrappers - (12 oz pkg) 1 tablespoon fresh lemon juice 1 tablespoon finely-chopped fresh sage Coarsely chop the chestnuts. Cook the pancetta in 3 tablespoons butter in a heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Adds chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard the garlic. Transfer the mixture to a bowl and mash to a coarse paste with a fork. Peel half of the apple and cut enough of the peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining unpeeled apple. Stir diced, peeled apple into the chestnut mixture with Parmesan, parsley and salt and pepper to taste. Put 1 won ton wrapper on a work surface, keeping the remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush the edges of the wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with a 2 3/4-inch round cookie cutter and seal edges well, pressing them together with your fingertips. Transfer the ravioli to a dry kitchen towel, then make more in the same manner. Cut enough of the unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice. Heat the remaining 4 tablespoons of butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper. Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute. Sprinkle ravioli with unpeeled apple and season with pepper. This recipe yields 8 first course servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 10g Total Fat; (90% calories from fat); trace Protein; 2g Carbohydrate; 27mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicago Style Italian Sausage And Pepper Deep Dish Pizza Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 4 cups thinly-sliced yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 4 cups thinly-sliced green bell peppers 1 pound Italian sausage links -- cut 1/2" pieces 1 recipe Basic Pizza Dough II -- see * Note 12 ounces grated mozzarella cheese 2 cups tomato sauce 2 tablespoons dried oregano * Note: See the "Basic Pizza Dough II" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes. Remove from the heat and set aside. In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings. This recipe yields two 12-inch pizzas. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 twelve-inch pizzas" - - - - - - - - - - - - - - - - - - - Per serving: 1984 Calories (kcal); 171g Total Fat; (76% calories from fat); 72g Protein; 44g Carbohydrate; 345mg Cholesterol; 6285mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Andouille Strudels Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Chicken Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 4 ounces Andouille sausage -- finely chopped 8 ounces Chicken breast -- finely chopped 1 tablespoon Minced shallots 2 teaspoons Minced garlic Emeril’s Essence -- see * Note 1 cup Veal reduction 2 tablespoons Chopped green onions 1/4 cup Grated Parmigiano-Reggiano -- plus 2 tablespoons Grated Parmigiano-Reggiano Dried fine bread crumbs -- to bind Salt -- to taste Freshly-ground black pepper -- to taste 1 package Filo dough 1/4 cup Melted butter 2 cups Sweet BBQ sauce 1 Long chives 1 tablespoon Chopped chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. When the oil is hot, render the Andouille for 2 minutes. Stir in the diced chicken and continue to cook for 2 minutes. Add the shallots and garlic and saute for 1 minute. Season with Emeril’s Essence. Add the veal reduction and bring up to a simmer. Remove from the heat and turn into a mixing bowl. Fold in the green onions and cheese. Fold in enough bread crumbs to bind the filling. * The filling should hold its shape when formed into a ball. Season with salt and pepper. Cut the filo into 3 pieces, crosswise. For each individual strudel, lay three pieces of filo on a working surface, with the short end facing you. Place 2 tablespoons of the filling towards the top of the filo. Bring the edges of the filo in about 1/2-inch. Gently roll the strudel away from the body, leaving a 1/2-inch at the bottom (like your rolling a jelly roll). Lightly brush the end of the strudel with the butter. Seal the strudel tightly. Place the strudel on a baking sheet. Brush the strudel with butter. Continue the process until all the filling is used. Bake the strudels for about 6 to 8 minutes, or until golden-brown. Spoon the sauce in the center of the plate. Mound the strudels in the center of the sauce. Garnish with the grated cheese, long chives and chopped chives. This recipe yields about 16 strudels. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2452 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 5g Total Fat; (79% calories from fat); 3g Protein; trace Carbohydrate; 15mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Beef Satay Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Beef Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boneless skinless chicken breasts -- - (8 oz ea) 2 Beef fillets - (8 oz ea) 2 cups Dry roasted peanuts Emeril's Essence -- see * Note 2 tablespoons Chopped garlic 1/2 cup Sesame oil 1 cup Vegetable oil 1/2 cup Soy sauce 1/4 cup Chopped cilantro 2 small Jalapeno peppers -- stemmed, minced Freshly-ground black pepper -- to taste 2 dozen Wooden skewers -- soaked in water * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Using a sharp knife, slice each chicken breast and fillet into 6 equal strips, crosswise. Place a piece of plastic wrap over 6 chicken strips. Using a meat mallet, lightly pound the chicken and beef out thin. Season the pounded meat pieces with Emeril's Essence. In a food processor, combine the peanuts, sesame oil, vegetable oil, soy sauce, cilantro, and jalapenos. Puree the mixture until smooth. Season the mixture with salt and pepper. Thread the chicken strips through the wooden skewers. Thread the fillet through the wooden skewers. Place the skewers in a large glass rectangular dish. Pour the marinade over the skewers. Using a small pastry brush, coat each skewer completely. Marinate the skewers overnight. Preheat the grill. Grill the skewers in batches. Grill the skewers for 2 to 3 minutes on each side. Remove the skewers from the grill and place on a large serving platter. Garnish with a drizzle of sesame oil and chopped cilantro. Serve warm. This recipe yields 2 dozen skewers. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B14 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 14g Total Fat; (84% calories from fat); 5g Protein; 1g Carbohydrate; 11mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Dumplings Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Dumplings Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DUMPLINGS === 1 1/2 cups Flour 1 tablespoon Baking powder 1 tablespoon Chopped parsley 1 tablespoon Chopped thyme Salt -- to taste Freshly-ground black pepper -- to taste 3 Eggs -- lightly beaten 1 cup Milk -- maybe less === CHICKEN STEW === 2 1/2 pounds Chicken -- cut in 8 pieces 1 1/2 tablespoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1/4 cup Flour -- for dusting 2 tablespoons Olive oil 2 cups Chopped onions 1 cup Chopped carrots 1 cup Chopped celery 2 tablespoons Chopped garlic 2 quarts Chicken stock * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Make dumplings: In a mixing bowl combine flour, baking powder, herbs, and 1 teaspoon salt. Stir in eggs and enough milk to make a nice biscuit-like dough. Make chicken stew: Season chicken with Bayou Blast and dust with flour. In a large soup pot heat oil, add chicken and brown it on all sides. Add chopped vegetables, stirring with a wooden spoon to incorporate all browned bits from bottom of pot. When vegetables are tender, stir in garlic and stock. Bring to a boil, reduce heat to medium and simmer 40 minutes or until tender. Drop dumpling dough by tablespoons into stew and simmer until cooked through. Adjust seasoning and serve ladled into deep plates or soup bowls. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-069 broadcast 11-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 30g Total Fat; (47% calories from fat); 34g Protein; 40g Carbohydrate; 223mg Cholesterol; 3278mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Exotic Mushrooms In Pastry With A Sauce Supreme Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1/2 cup Finely-chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Thinly-sliced exotic mushrooms 2 teaspoons Chopped garlic 4 Boneless skinless chicken breasts -- - (abt 6 oz ea) 4 Puff pastry rounds - (abt 8" dia) 1 Egg -- beaten 1 recipe Sauce Supreme -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Sauce Supreme" recipe which is included in this collection. Preheat the oven to 375 degrees. In a saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the mushrooms and garlic. Season with salt and pepper. Saute for 4 to 6 minutes or until wilted. Remove from the heat and cool. Season both sides of the chicken breasts with salt and pepper. Place each chicken breast on one half of each pastry round. Spoon 1/2 cup of the mushroom mixture on top of each chicken breast. Fold the other half of the pastry round over the chicken, forming a half-moon shape. Fold the ends of the pastry in 1/2-inch and pinch the ends tightly to seal the ends completely. Place the chicken on a parchment-lined baking sheet. Brush each pastry with the egg wash and place in the oven. Bake for 18 to 20 minutes or until the pastry is golden. Remove from the oven. Spoon the Sauce Supreme in the center of each plate. Place the pastry on top of the sauce and garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 10g Total Fat; (27% calories from fat); 56g Protein; 1g Carbohydrate; 199mg Cholesterol; 226mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Rice Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 Chicken - (3 lbs) -- boned, skinned and visible fat removed, diced, (save the bones and carcass) Emeril's Essence -- see * Note 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Diced carrots 1/2 cup Chopped green onions 2 tablespoons Minced garlic 1/4 cup Fresh parsley leaves 2 tablespoons Chopped fresh basil 4 Bay leaves 2 cups Assorted chopped fresh vegetables (such has beans, zucchini, yellow squash, or cabbage) 1 1/2 cups Cleaned, stemmed, torn spinach leaves 1 pinch Crushed red pepper flakes 3 quarts Chicken stock 1/4 pound Long-grain white rice -- uncooked * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large sauce pot, heat the olive oil. Season the chicken with Emeril's Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 4g Total Fat; (28% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 3242mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Smoked Sausage Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable oil 1 cup Flour 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped bell peppers 1 pound Smoked sausage -- cut 1/2” slices (such as Andouille or Kiebasa) 1 1/2 teaspoons Salt 1/4 teaspoon Cayenne pepper 3 Bay leaves 6 cups Water 1 pound Boneless chicken meat -- cut 1” chunks 1 teaspoon Rustic Rub -- see * Note 2 tablespoons Chopped parsley 1/2 cup Chopped green onions 1 tablespoon File powder * Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1010 Calories (kcal); 89g Total Fat; (79% calories from fat); 20g Protein; 33g Carbohydrate; 81mg Cholesterol; 1914mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Spaghetti Squash Stir-Fry Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Peanut oil 1/2 pound Chicken breasts -- cut into strips 2 cups Cooked spaghetti squash 1 cup Snow peas 2 tablespoons Diced red pepper -- cut 1/8" dice 2 tablespoons Diced yellow onion -- cut 1/8" dice 2 tablespoons Diced Shiitake mushrooms -- cut 1/8" dice 1/2 cup Cashews -- toasted 1 tablespoon Sesame seeds -- toasted 1 tablespoon Soy sauce 1 1/2 teaspoons Sesame oil Chopped green onion -- for garnish Heat peanut oil in a wok until very hot. Add chicken and stir-fry, tossing to cook on all sides, 4 minutes. Add vegetables and stir-fry, tossing until heated through. Add nuts, soy sauce and sesame oil. Taste and adjust seasonings. Garnish with green onions. This recipe yields ?? servings. Comments: To prepare spaghetti squash: Cut squash in half lengthwise. Place cut-side down on a baking sheet with sides. Pour in enough water to come 1/4-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1045 Calories (kcal); 74g Total Fat; (61% calories from fat); 55g Protein; 49g Carbohydrate; 116mg Cholesterol; 1214mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Sweet Corn In Coconut Broth Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Oil 1/2 pound Chicken tenders -- cut for stir fry 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 tablespoons Butter 8 Ears baby corn 1 tablespoon Chopped red onion 1 pinch Crushed red pepper flakes 1 tablespoon Minced red bell pepper 3 ounces Fresh coconut cream (or 3 ounces canned coconut cream) 1 cup Chicken stock 2 tablespoons Picked cilantro leaves 1 tablespoon Heavy cream * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a deep saute pan heat oil. Season chicken with Bayou Blast and place in the pan. Sear for 1 minute and turn. Add corn, onion, red pepper flakes, and red pepper. Shaking the pan, cook for 1 more minute. Pour in the cream of coconut and chicken stock. Bring to a simmer, reduce the heat, and cook for 2 minutes. Then add cilantro, cream, and adjust the seasonings. Ladle into bowl and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 18g Total Fat; (49% calories from fat); 15g Protein; 25g Carbohydrate; 41mg Cholesterol; 1258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cacciatore Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole chicken - (abt 5 to 6 lbs) -- cut 8 pieces 1 cup flour Creole seasoning -- see * Note 1 cup olive oil 2 cups chopped yellow onions Salt -- to taste Crushed red pepper -- to taste 1 pound shiitake mushrooms -- cleaned, stemmed, and sliced 2 tablespoons chopped garlic 1 cup dry white wine 2 cups chopped peeled seeded fresh tomatoes 1 cup tomato sauce 2 cups chicken stock 1 bay leaf 4 fresh thyme sprigs 1/4 cup chiffonade basil 1/2 pound cooked fettuccine or spaghetti -- (tossed in olive oil, salt and pepper) 4 ounces grated Parmigiano-Reggiano cheese 1 tablespoon finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to sauté for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D57) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1033 Calories (kcal); 56g Total Fat; (47% calories from fat); 16g Protein; 123g Carbohydrate; 0mg Cholesterol; 1465mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Confit Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken leg portions, thighs attached -- excess fat trimmed and reserved - (abt 2 lbs) 1 tablespoon Kosher salt -- plus 1/8 teaspoon Kosher salt 1/2 teaspoon Freshly-ground black pepper 10 Garlic cloves 4 Bay leaves 4 Fresh thyme sprigs 1 1/2 teaspoons Black peppercorns 1/2 teaspoon Table salt 4 cups Olive oil Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees. Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The chicken confit can be stored in the refrigerator for up to one month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and you can use the oil to roast potatoes, cook green beans, and pan-fry veal. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 7706 Calories (kcal); 864g Total Fat; (99% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 7047mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 173 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Confit And Asparagus With Pasta Rags Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Chicken Main Dish Pasta Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Confit of chicken -- shredded 1/2 pound Asparagus -- blanched, and -- cut into 2” spears 1 pound Pasta rags cut 2” pieces -- cooked al dente 3 tablespoons Extra-virgin olive oil 1/2 cup Grated Parmigiano-Reggiano Cheese 2 tablespoons Chopped chives === GARNISH === 1/4 cup Grated Parmigiano-Reggiano Cheese 2 tablespoons Chopped chives 1 bottle White truffle oil -- to drizzle In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the chicken and asparagus and continue sauteing for 2 to 3 minutes. Season with salt and pepper. Drop the pasta rags in boiling water for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano-Reggiano cheese, chives and a drizzle of truffle oil. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2322 broadcast 03-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 14g Total Fat; (88% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Confit And Lavender Focaccia Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SPONGE === 1/2 cup Warm water -- (105 to 115 degrees) 1 teaspoon Dry active yeast 3/4 cup Flour 1 teaspoon Minced garlic === FOCACCIA === 1 cup Warm water -- (105 to 115 degrees) 1 teaspoon Dry active yeast 3/8 cup Olive oil -- divided 3 1/4 cups Flour 3 tablespoons Chopped lavender 1 tablespoon Salt 1/2 teaspoon Freshly-ground white pepper === SANDWICH === 4 cups Shredded chicken confit 8 whole Roasted Italian tomatoes -- julienne 2 cups Wilted spinach -- seasoned with garlic, shallots, salt and pepper 4 Grilled red onions -- cut into rings 3 slices Terebene Cheese, 2" by 1/4" 1/2 cup Roasted Garlic And Black Pepper Aioli -- see * Note Potato chips -- for garnish Chopped parsley -- for garnish * Note: See the "Roasted Garlic And Black Pepper Aioli" recipe which is included in this collection. Preheat the oven to 425 degrees with baking stones. For the sponge: Place the water in a large bowl, stir in the yeast and dissolve. Let stand until bubbly, about 45 minutes. For the focaccia: In a mixing bowl, dissolve the yeast in the water. Add the yeast mixture and 1/4 cup of the olive oil to the sponge mixture. Stir in 1 cup of the flour. Add the lavender and salt and pepper. Mix in the remaining flour in two batches until fully incorporated and dough forms a ball. Turn the dough out onto a floured surface and knead the dough until soft and velvety. Place the dough in a greased bowl, turn once and cover. Let rise until double in size, about 1 hour. Turn the dough onto a greased 11- by 17-inch baking sheet. Using your fingers, press out the dough to cover the pan; cover with a towel and let rise again, about 1 hour. Press the dough all over with your fingers. Drizzle the dough with the remaining 2 tablespoons oil, salt and lavender. Bake directly on the baking stones for 35 minutes. Season with salt and pepper. Cut the focaccia into six equal squares. Spread the Roasted Garlic And Black Pepper Aioli evenly over the square. Starting with the confit, layer each ingredient, on one side of the bread. Fold the bread over like a book and place on a platter. Garnish with the potato chips and chopped parsley. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2306 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 635 Calories (kcal); 21g Total Fat; (30% calories from fat); 13g Protein; 96g Carbohydrate; 0mg Cholesterol; 1604mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Confit Sandwich Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Thinly-sliced new potatoes Emeril’s Essence -- see * Note === ROASTED GARLIC & BLACK PEPPER AIOLI == 2 Egg yolks 4 Roasted garlic cloves -- see * Note 1 tablespoon Freshly-ground black pepper 1 cup Olive oil === FILLINGS === 1 cup Shredded chicken or duck confit 2 whole Roasted roma tomatoes -- julienned 1/2 cup Wilted spinach seasoned with garlic, shallots, salt and pepper 1 Grilled red onion ring 3 slices Terrabone cheese - (2" by 2" by 1/4") (or any other hard cheese) 2 slices Braided Bread -- see * Note === GARNISH === Potato Chips 2 tablespoons Chopped parsley * Note: see the “Emeril’s Essence Information”, “Roasted Garlic” and “Olive And Roasted Pine Nut Bread Braid” recipes which are included in this collection. Preheat the fryer or begin to heat oil in a deep saute pan until a deep fat fry thermometer inserted registers 375 degrees. Carefully place potatoes into the hot oil and cook, turning until golden-brown. Meanwhile make the aioli. In a bowl mash together egg yolks and Roasted Garlic and then stir in the crushed black pepper. Now slowly whisk in the olive oil and season with salt and pepper. Transfer the potatoes to a plate and drain on paper towels to remove excess oil. While potatoes are still hot season with salt, pepper and Emeril’s Essence. Spread the aioli evenly over the bread. Starting with the confit, layer each of the following recipe ingredients on one side of the bread and top with the other slice. Garnish with the potato chips and chopped parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2292 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2031 Calories (kcal); 226g Total Fat; (98% calories from fat); 6g Protein; 1g Carbohydrate; 425mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cordon Bleu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken breasts - (6 oz ea) -- halved, pounded -- into thin scallops 8 thin slices Proscuitto 8 slices Bethmale cheese 1 cup Flour 2 Eggs -- slightly beaten with 2 tablespoons Milk 1 cup Herb bread crumbs Emeril’s Essence -- see * Note 3 tablespoons Olive oil 4 ounces Proscuitto -- julienned 1 cup Sweet peas Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Butter 2 cups Mornay sauce -- hot * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Season each side of the chicken scallops with salt and pepper. Lay one scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top with one chicken scallop. Season the flour with Emeril’s Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden-brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Saute for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A15 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 646 Calories (kcal); 50g Total Fat; (69% calories from fat); 18g Protein; 30g Carbohydrate; 209mg Cholesterol; 507mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Delmonico Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Skinless chicken breasts - (6 oz ea) -- each breast cut into four equal strips Emeril's Essence -- see * Note 1 cup Flour -- plus 2 tablespoons Flour 2 cups Fine dried bread crumbs 2 Eggs -- beaten with 2 tablespoons Milk 6 tablespoons Butter 1/2 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Sliced assorted Exotic mushrooms (such as shiitake, oyster, chanterelle or black trumpet) 4 Fresh artichoke hearts -- blanched until tender Juice of two lemons 2 tablespoons Chopped garlic 1 1/2 cups Heavy cream 2 tablespoons Finely-chopped fresh parsley 16 large Fresh spinach leaves 3 tablespoons Olive oil 1 recipe Cheesy Bacon Grits -- see * Note * Note: See the "Emeril's Essence Information" and "Cheesy Bacon Grits" recipes which are included in this collection. Preheat the fryer. Season the chicken with Emeril's Essence. Season 1 cup of the flour and bread crumbs with Essence. Dip each strip of chicken in the flour. Dip each strip in the egg wash, letting the excess drip off. Dredge the strips in the bread crumbs, coating each strip completely. In a large saute pan, over medium heat, melt two tablespoons of the butter. Pan-fry the chicken in batches (using another 2 tablespoons of butter) until golden brown on each side, about 2 to 3 minutes on each side. Remove the chicken from the pan and place on a paper-lined plate. Season the chicken with Essence. Using a paper towel, wipe the saute pan clean. Melt the remaining butter in the saute pan. Stir in the remaining flour and cook for 1 minute. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the artichokes, lemon juice and garlic and continue to saute for 2 minutes. Season with salt and pepper. Stir in the heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and the sauce coats the back of a spoon, about 3 to 5 minutes. Remove the sauce from the heat and stir in the parsley. Reseason if needed. Fry the spinach leaves in the hot oil for about 30 seconds. Remove the spinach from the oil and drain on a paper-lined plate. Season the spinach with salt and pepper. To serve, spoon the Cheesy Bacon Grits in the center of each plate. Lay four strips of chicken on top of each plate of grits. Spoon the mushroom and artichoke sauce over the chicken. Garnish with fried spinach. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 729 Calories (kcal); 63g Total Fat; (77% calories from fat); 9g Protein; 33g Carbohydrate; 263mg Cholesterol; 243mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Durand - (Poulet Saute Durand) Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Fryer - (3 1/2 to 5 lbs) Bayou Blast -- see * Note 4 cups Flour 2 Eggs -- beaten with 2 tablespoons Milk 1 cup Olive oil 1 large Onion -- sliced thin rings 1 cup Crystal Hot Sauce 1/4 cup Thick tomato sauce 8 slices Baked ham - (thin slices) 2 teaspoons Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Using a sharp knife, cut the chicken into 8 pieces, discarding the back-bone and removing the breast bone. Season the chicken with Bayou Blast. Season 3 cups of the flour and egg wash with the Creole seasoning. Dredge the chicken first in the flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. In a large skillet, over medium heat, add the oil. Toss the onions in the hot sauce. Season the remaining flour with Emeril's Essence. Dredge the onions in the remaining flour. Fry the onions until golden brown. Remove and drain on paper towels. Season with Essence. When the oil is hot, pan-fry the chicken until crispy and golden, about 6 minutes on each side. Remove and drain on paper towels. Season with Essence. Spread 1 tablespoon of the tomato mixture over each piece of ham. Roll the ham up tightly. To serve, place the chicken around a platter. Mound the onions in the center of the chicken. Lay the rolled ham around the onions. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 980 Calories (kcal); 58g Total Fat; (53% calories from fat); 16g Protein; 98g Carbohydrate; 95mg Cholesterol; 35mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Empanadas Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : * Brazilian Chicken Empanadas Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boneless skinless chicken breasts -- (8 oz ea) 1 small Onion -- quartered 1 Bay leaf Salt -- to taste Freshly-ground black pepper -- to taste Water -- to cover 1 tablespoon Butter 3 cups Flour -- plus 1 tablespoon Flour 1 3/4 cups Milk -- divided 1/2 cup Minced onions 2 teaspoons Chopped garlic 2 tablespoons Chopped green onions, green part only 2 teaspoons Finely-chopped fresh parsley leaves 1 dash Hot sauce 1 1/2 teaspoons Salt 3/4 teaspoon Baking powder 6 tablespoons Lard 1 Egg Solid vegetable shortening -- for deep-frying Preheat the fryer. Season the chicken with salt and pepper. Place the chicken in a shallow saucepan, over medium heat. Add the onions and bay leaf. Cover with water. Bring the liquid to a boil, reduce the heat to medium-low and simmer for about 15 minutes or until tender. Remove and discard the liquid. Cool the chicken. In a small saute pan, over medium heat, melt 1 tablespoon of the butter. Stir in 1 tablespoon of the flour and cook for 1 minute. Whisk in the 1 cup of the milk. Season with salt and pepper. Cook until the mixture thickens, about 4 minutes. Remove from the heat and cool. Dice the chicken into small pieces. In a food processor, fitted with a metal blade, add the diced chicken, minced onions, garlic, green onions and parsley. Process until the mixture is mixed well. Add enough of the milk sauce until the mixture is smooth and creamy. Season with hot sauce, salt and pepper. Set aside. Sift the remaining 3 cups flour, salt, and baking powder into a mixing bowl. Cut in the lard unit it resembles coarse meal. In a small bowl, beat the egg with the remaining 3/4 cup milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 24 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 3 inches in diameter. Put about 1 tablespoon of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening in a deep pot or an electric deep-fryer to 360 degrees. Fry the pies, 2 to 3 at a time, until golden brown. Drain on paper towels and serve immediately. This recipe yields 24 hand pies. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 5g Total Fat; (34% calories from fat); 7g Protein; 14g Carbohydrate; 26mg Cholesterol; 178mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Empanadas II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Chicken Empanadas Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 cup chopped onions Salt -- to taste Crushed red pepper -- to taste 1/2 pound skinless chicken breast -- finely chopped 1 teaspoon chopped garlic 1/4 cup sliced green onions 1/4 cup chopped black olives 1/2 cup chopped green pimento stuffed olives 3 tablespoons seedless raisins -- soaked in warm water for 10 minutes and drained 2 hard-boiled eggs -- finely chopped === EMPANADA DOUGH === 1 cup masa harina 1/2 cup flour 1/2 cup yellow cornmeal 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 tablespoon lard 1 cup warm water For the Empanada dough: In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Sauté for 2 minutes. Add the chicken. Sauté for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment-lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. This recipe yields about 1 1/2 dozen empanadas. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D27) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1610 Calories (kcal); 45g Total Fat; (25% calories from fat); 80g Protein; 221g Carbohydrate; 541mg Cholesterol; 2644mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Enchiladas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Enchiladas Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Oil -- plus 1/2 cup Oil -- divided 1 tablespoon Flour 1/4 cup New Mexican chili powder 16 ounces Chicken stock 10 ounces Tomato puree 1 teaspoon Dried oregano 1/2 teaspoon Ground cumin Salt -- to taste 3 cups Grated cheddar cheese 2 cups Cooked and shredded chicken 1 Onion -- chopped 10 Corn tortillas 1 cup Sour cream -- for garnish 1/2 cup Chopped scallions -- for garnish Preheat oven to 350 degrees. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 998 Calories (kcal); 80g Total Fat; (70% calories from fat); 29g Protein; 45g Carbohydrate; 115mg Cholesterol; 1943mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Etouffe With Steamed Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breasts (about 6 to 8 ounces each) 3 tablespoons Bayou Blast -- see * Note 2 tablespoons Oil 1 Green bell pepper -- chopped 1 Onion -- sliced 1 Celery rib -- chopped 4 Garlic cloves -- finely chopped 1 1/2 cups Dark Roux -- see * Note 2 bottles Dark beer - (12 oz ea) 2 cups Chicken stock 3 tablespoons Worcestershire sauce 3 teaspoons Hot pepper sauce 4 Bay leaves Salt 4 cups Steamed white rice 4 Green onions -- sliced for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Dark Roux” recipes which are included in this collection. Season chicken breasts with 1 tablespoon of the Bayou Blast. Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add the Dark Roux and stir 3 minutes. Slowly add beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil. Add chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 tablespoons Creole seasoning. Reduce heat to medium and simmer, 20 to 30 minutes. Serve over steamed rice, topped with green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 10g Total Fat; (25% calories from fat); 56g Protein; 9g Carbohydrate; 137mg Cholesterol; 1443mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Kiev Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves -- (abt 6 oz ea) Plastic wrap Salt -- to taste Freshly-ground black pepper -- to taste Emeril's Essence -- see * Note 8 tablespoons butter -- softened 1/4 cup chopped chives 1 lemon -- juiced 1 cup flour 2 eggs -- beaten with 1 tablespoon water 2 cups fine dried bread crumbs Oil -- for frying 1 pound fresh asparagus -- roasted and hot 1 tablespoon chopped chives === WELSH RAREBIT SAUCE === 3 tablespoons unsalted butter 3 tablespoons flour 2/3 cup ale 10 ounces extra-sharp cheddar cheese -- grated 1 teaspoon English mustard 1 teaspoon Worcestershire sauce 2 drops hot sauce - (to 3 drops) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Place each breast between 2 sheets of plastic wrap. Using a meat mallet, pound each breast out very thin. Remove the top piece of plastic wrap from each breast. Season with salt, pepper, and Essence. Combine butter, chopped chives, and lemon juice. Cover the top of each breast with some of the butter mixture. Fold the 2 smaller ends of each breast in by 1 inch. Beginning with 1 of the long ends, roll each breast up tightly and secure with toothpicks. In 3 separate plates or bowls place the flour, beaten eggs, and bread crumbs and season each with Essence. Dredge the stuffed chicken in the flour, shaking off any excess. Dip each in the beaten egg, letting the excess drip off. Finally, dredge each rolled breast in the seasoned bread crumbs, coating completely. Remove the basket from the fryer and add the rolled chicken breast. Slowly lower the basket into the hot oil and fry until golden brown, about 8 minutes, turning occasionally for overall browning. Remove chicken when done and drain on paper towels. Season with Essence. To serve, slice each rolled breast into 1-inch pieces and lay in the center of each serving plate. Place the asparagus around the chicken. Spoon the sauce over the chicken. Garnish with chives. For the Welsh Rarebit Sauce: Melt the butter in a saucepan over low heat. Add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and hot sauce. Cook, stirring, until hot but not boiling. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D74) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 609 Calories (kcal); 36g Total Fat; (52% calories from fat); 37g Protein; 36g Carbohydrate; 247mg Cholesterol; 371mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Mole With Coffee Extract Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 six-ounce Chicken breasts 1 cup Coffee Syrup -- see * Note 1 tablespoon Coffee Syrup -- see * Note) 1 cup Pistachios -- shelled and toasted, plus extra toasted pistachios for garnish 1 Roasted poblano pepper -- peeled and chopped 1/2 cup Chopped onion 3 tablespoons Chopped cilantro leaves plus extra chopped cilantro -- for garnish leaves 1 tablespoon Finely-chopped bittersweet chocolate 1 teaspoon Minced garlic 1/2 teaspoon Chili powder 1/4 teaspoon Cumin Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Stock 2 tablespoons Cream * Note: See the "Coffee Syrup" recipe which is included in this collection. Marinate chicken breasts in 1 cup of Coffee Syrup for several hours or overnight. Preheat a grill or broiler. In a saucepan combine remaining 1 tablespoon Coffee Syrup with remaining ingredients, except cream, and bring to a boil. Reduce heat and simmer 30 minutes. Puree with an immersion blender and pass sauce through a strainer into a clean saucepan. Or pour sauce into a blender or food processor and puree; strain for a very smooth sauce. Whisk in cream and adjust seasonings to taste. Meanwhile, grill or broil chicken, turning once, until well-browned, about 8 minutes in all. To serve, top each chicken breast with sauce and garnish with pistachios and cilantro leaves. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2140 broadcast 09-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 4g Total Fat; (60% calories from fat); 1g Protein; 5g Carbohydrate; 13mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Pockets w Goat’s Cheese, Poblanos, & Andouille Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Chopped Andouille sausage - (1 cup) -- the casings removed 5 ounces Goat cheese 2 Roasted poblano peppers -- small diced 1/4 cup Shaved green onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 tablespoon Chopped fresh cilantro 1 teaspoon Chili powder 1 teaspoon Ground cumin 1/2 teaspoon Salt 1/2 teaspoon Fine-ground black pepper 4 Skinless boneless chicken breast halves -- pounded very thin 1 teaspoon Emeril’s Essence -- see * Note === CREOLE MUSTARD AIOLI === 1/2 cup Prepared mayonnaise 1/2 cup Creole mustard 1 tablespoon Minced garlic 1/2 cup Shaved green onions Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. Line a baking sheet with parchment or wax paper. Combine the Andouille, goat's cheese, poblano peppers, green onions, shallots, garlic, cilantro, chili powder, cumin, salt and pepper in a bowl and mix until thoroughly blended. Makes 1 1/2 cups of stuffing. Spread the chicken breast on a flat surface and sprinkle each, top side only, with Emeril’s Essence. Place a heaping 1/3 cup of the stuffing on half of each chicken breast and fold the other half over the stuffing and pinch the edges together. Brush the tops with the oil and sprinkle with the remaining Essence. Place the pockets on the baking sheet and bake until the chicken is golden-brown, for about 18 minutes. These great little treats can be made a day ahead of time to allow enough time for pregame festivities. For the Creole Mustard Aioli: Combine the mayonnaise, creole mustard, garlic and green onions together. Season with salt and pepper. Place the aioli in a small bowl in the center of a platter and arrange the pockets, which should be cut on the bias around the aioli. This recipe yields 4 servings. Comments: The original recipe title as listed is “Chicken Pockets Stuffed With Goat’s Cheese, Poblanos, And Andouille With Creole Mustard Aioli”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2276 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 14g Total Fat; (43% calories from fat); 39g Protein; 4g Carbohydrate; 106mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Pot Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Pies Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 1 cup Chopped onions 1/2 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 6 tablespoons Flour 2 cups Chicken stock 1 cup Half-and-half 2 cups Diced potatoes -- blanched 1 cup Diced carrots -- blanched 1 cup Sweet peas 2 cups Shredded chicken -- cooked 2 tablespoons Finely-chopped parsley 1 recipe Basic Savory Pie Crust -- see * Note * Note: See the “Basic Savory Pie Crust” recipe which is included in this collection. Preheat the oven to 400 degrees. Grease a 9- by 9- by 2-inch square baking pan. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half-and-half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden-brown and crispy. Remove from the oven and cool for 5 minutes before serving. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 12g Total Fat; (53% calories from fat); 3g Protein; 20g Carbohydrate; 31mg Cholesterol; 853mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Smothered In Rhubarb Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds Chicken -- cut 10 serving pcs Emeril's Essence -- see * Note 1 tablespoon Flour 1/4 cup Olive oil 1 pound Rhubarb -- cut 1 1/2" pieces 2 medium Onions -- julienned 1 tablespoon Minced garlic 1 Bay leaf Fresh thyme sprigs 1 cup White wine 3 tablespoons Finely-chopped parsley === FOR SERVING === 2 cups Cooked white rice -- warm 1 tablespoon Finely-chopped parsley -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection In a mixing bowl, toss the chickens with Emeril's Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 631 Calories (kcal); 39g Total Fat; (59% calories from fat); 36g Protein; 25g Carbohydrate; 174mg Cholesterol; 140mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Tortilla Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for deep-frying 15 whole Corn tortillas -- fried and drained 1 pound Chicken -- cut into cubes 1 cup Roughly-chopped onions 2 small Jalapeno peppers -- chopped 2 tablespoons Chopped garlic 2 cups Roughly-chopped tomatoes 2 quarts Chicken stock 1/4 cup Chopped fresh cilantro 1 teaspoon Ground cumin 1/4 teaspoon Ground coriander 1/4 teaspoon Chili powder 1 teaspoon Salt 1/2 teaspoon Freshly-ground black pepper Sour cream -- for garnish In a deep skillet or deep-fryer heat several inches of oil to 360 degrees. Cut 1 tortilla into thin strips and fry until crispy; remove, drain on paper towels and set aside for garnish. Fry remaining tortillas, one at a time, and cook, turning once, until crisp; drain, cool and smash to crumbs. In a large soup pot heat 1 tablespoon oil, add chicken, and cook to seal in juices, 5 minutes. Add onions, jalapenos and garlic, and cook 4 minutes. Add tomatoes and stock, bring to a boil, reduce heat to medium, cover and simmer 30 minutes. Stir in cilantro, seasonings and tortilla crumbs. Simmer 30 minutes more, until soup is thickened and flavors are well-blended; adjust seasonings. If a smooth and refined soup is desired, blend with an immersion blender or in a blender and strain. Serve garnished with reserved tortilla strips and a dollop of sour cream. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-079 broadcast 12-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 10g Total Fat; (33% calories from fat); 14g Protein; 32g Carbohydrate; 50mg Cholesterol; 3359mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken With Hazelnuts Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Chicken breast -- halved Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Flour 1 tablespoon Oil 1 cup Chicken stock 1/2 cup Toasted hazelnuts 1/3 cup Softened butter 2 tablespoons Sour cream 1 tablespoon Chopped parsley In a large skillet, heat oil. Season the chicken breasts with salt and pepper and dust evenly with flour on both sides. Place chicken breast, skin side down into the hot oil. Sear until golden brown and turn. Sear for 1 minute and add the stock, and let reduce. In the work bowl of your food processor, puree hazelnuts until finely ground, then add the butter and process until incorporated and smooth. Remove the puree with a spatula and add to the skillet, a little at a time, stirring constantly. Reduce heat, add sour cream, and adjust the seasonings. Remove the chicken breasts and place on a serving platter, top with the sauce. Garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 23g Total Fat; (59% calories from fat); 32g Protein; 4g Carbohydrate; 99mg Cholesterol; 1174mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken With Mole Cream Sauce And Tamarind Glaze Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1 tablespoons Emeril’s Southwest Essence -- plus 1 teaspoon Emeril’s Southwest Essence -- see * Note 1 tablespoon olive oil 1/2 cup Green Mole Sauce II -- (see recipe) 1/2 cup chicken stock 1/4 cup heavy cream === TAMARIND GLAZE SAUCE === 2 tablespoons tamarind paste 1 tablespoon minced garlic 3 tablespoons dark cane or corn syrup 3 tablespoons dark molasses 2 tablespoons ketchup 2 tablespoons water 1 teaspoon freshly-ground black pepper 1 tablespoon Southwest Essence -- see * Note * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly. Cover and refrigerate for 1 hour. In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and continue to cook for 5 to 7 minutes, until cooked through but still tender and juicy. In a small saucepan over high heat, combine the Green Mole Sauce, chicken stock, and heavy cream and bring to a boil. Continue to cook over high heat for 2 minutes, then serve immediately. Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze. For the Tamarind Glaze Sauce: In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth. Transfer to a small bowl until ready to serve. (Makes 1 cup) This recipe yields 4 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 10g Total Fat; (35% calories from fat); 28g Protein; 14g Carbohydrate; 89mg Cholesterol; 446mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken, Andouille And Wild Mushroom Fricassee Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Chicken Main Dish Mushrooms Poultry Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 1/4 cup Olive oil 2 three-pound Chickens -- cut 8 pieces each, -- leave the bones in 1 pound Wild mushrooms -- sliced 2 cups Sliced onion 2 quarts Chicken stock 2 pounds Andouille sausage -- cut into 1" slices 2 cups Heavy cream 4 Egg yolks 2 tablespoons Vinegar Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped fresh parsley In a large pot or Dutch oven pan heat the butter and oil over medium heat. Season the chicken with salt and pepper, add to the pot or Dutch oven and cook until brown on all sides. Do this in batches if necessary. When all the chicken is browned remove it from the pan, remove to a plate and set aside. In the same pot or oven, add the mushrooms and onions and cook for 5 minutes, stirring often. Then add the sausage and cook for 2 minutes more. Return the chicken the pan, and then add chicken stock. Bring to a boil, reduce the heat, and simmer, covered for 30 minutes. Ladle 3 cups of hot stock into a large bowl. Whisk in the cream, egg yolks, and vinegar. Transfer this mixture back to the Dutch oven or pot. Mix well and season with salt and pepper. Transfer to a serving plate and garnish with chopped parsley. This recipe yields 12 to 15 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2209 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 23g Total Fat; (89% calories from fat); 3g Protein; 4g Carbohydrate; 130mg Cholesterol; 1450mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken, Bacon, And White Bean Soup, Portuguese Style Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chicken Dried Beans Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Bacon -- chopped 2 cups Chopped onions 1/2 cup Chopped celery 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 pound White beans -- soaked overnight 2 quarts Chicken stock 1 Bouquet garni 12 ounces Small-diced cooked chicken 1/4 teaspoon Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taste Romano cheese 1 small Crusty bread loaf In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 394 Calories (kcal); 15g Total Fat; (34% calories from fat); 23g Protein; 40g Carbohydrate; 24mg Cholesterol; 2617mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Andouille Strudel Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Chicken Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Diced, cooked chicken 1/4 cup Cooked, crumbled andouille sausage 2 tablespoons Chopped green onions 1/2 cup Homemade or prepared barbecue sauce Bayou Blast -- see * Note 2 sheets Phyllo dough Oil -- for drizzling === GARNISH === Chopped green onions 2 tablespoons Grated Parmesan cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 375 degrees. Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Bayou Blast, to taste. Stack phyllo dough sheets on top of each other and cut into 4 long, even strips. Mound a quarter of chicken filling on bottom of each strip. Roll up like an eggroll, tucking in sides to prevent filling from leaking. Transfer rolls to a baking sheet, drizzle with a little oil and sprinkle with Creole seasoning. Bake 12 minutes until lightly-browned and crispy. Heat remaining barbecue sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with green onions and Parmesan cheese, to garnish. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 1g Total Fat; (55% calories from fat); 2g Protein; 1g Carbohydrate; 2mg Cholesterol; 93mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chickory Farms Cheese Plate w Dried Cherry And Walnut Bread Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Dried active yeast - (1/4-oz) 1/3 cup Brown sugar 3 tablespoons Unsalted butter 1 3/4 cups Water -- (120 to 130 degrees) 3 cups Flour 2 cups Whole wheat flour 1 cup Roasted walnuts -- chopped 1 cup Dried cherries -- chopped 1 teaspoon Salt 2 ounces Blue Cheese 2 ounces Orleans Cheese 2 ounces Goat's Cheese 2 tablespoons Roasted walnuts 2 tablespoons Dried cherries 2 tablespoons Extra-virgin olive oil Freshly-ground black pepper 2 tablespoons Chopped parsley Preheat the oven to 375 degrees. Grease two 8- by 4- by 2-inch loaf pans. For the bread: In a mixing bowl, combine the yeast, brown sugar and butter together. Whisk in the warm water to dissolve the yeast. In a separate bowl, combine the flours, walnuts, cherries and salt together. Using a electric mixer with a dough hook, pour the yeast mixture into the mixer's bowl. Add the flour mixture. On the lowest speed, mix the bread mixture until slightly incorporated. With the mixer on high speed, continue mixing until the dough forms a ball around the dough hook and comes away from the side. Place in a lightly-greased bowl, cover, and let rise in a warm place until double in size, about 1 to 1 1/2 hours. Punch the dough down. Turn out onto a lightly-floured surface. Divide in half and shape into loafs. Place the loafs in prepared pans, cover, and let rise in a warm place until double in size -- about 1 hour. Sprinkle with flour for a rustic look. Bake for 40 minutes or until done. Remove from the oven and invert on wire racks for cooling. Arrange the cheeses, nuts and dried cherries on the platter. Drizzle with extra-virgin olive oil. Sprinkle the rim with the fresh black pepper and chopped parsley. Slice the bread and arrange on the platter or serve sliced and off to the side. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 912 Calories (kcal); 22g Total Fat; (21% calories from fat); 22g Protein; 161g Carbohydrate; 34mg Cholesterol; 751mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicory Coffee Ice Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Community New Orleans Blend instant coffee 1 quart Whole milk 2 cups Heavy cream 2 cups Sugar 1 pinch Freshly-ground black pepper 8 Egg yolks -- beaten In a large saucepan, over medium heat, combine the instant coffee, milk, cream, sugar and black pepper together. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Temper the beaten egg yolks into the hot milk. Continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into the ice cream machine and follow the instructions for the churning time. This recipe yields about 1/2 gallon of ice cream. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4264 Calories (kcal); 250g Total Fat; (51% calories from fat); 64g Protein; 461g Carbohydrate; 2486mg Cholesterol; 718mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chicory Cream Brulee Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 3 cups Heavy cream 1 1/2 cups Sugar 1 cup Chicory coffee 8 Egg yolks 1 cup Raw sugar 20 small Shortbread cookies Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream, sugar and coffee. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven, on the bottom rack and cook until the center is set, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Serve the cream brulee with shortbread cookies. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 36g Total Fat; (62% calories from fat); 5g Protein; 43g Carbohydrate; 275mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Corn Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Olive oil 1/4 cup Minced onions 3 ears Sweet corn, kernels scraped from the cob 1 teaspoon Minced garlic 1 Fresh chili pepper -- stemmed, seeded, and minced 2 cups Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions and saute for 1 minute. Add the corn, garlic and chili pepper. Season with salt and pepper. Saute for 2 minutes. Add the cream and bring the liquid to a simmer. Simmer, over medium heat for 6 to 8 minutes, or until the cream reduces by one-fourth. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. This recipe yields about 2 1/2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1700 Calories (kcal); 181g Total Fat; (93% calories from fat); 10g Protein; 18g Carbohydrate; 653mg Cholesterol; 181mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Grit Cakes With Ragu Of Peppers And Guacamole Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Milk 2 tablespoons Butter 2 cups White grits 1 teaspoon Salt 1/2 cup Chopped red chilies 1 cup Grated Monterey Jack cheese 1 cup Seasoned flour 2 Eggs -- beaten 1 cup Seasoned fine bread crumbs Olive oil -- for frying 2 tablespoons Olive oil 1 cup Julienned onions 2/3 cup Julienned roasted poblano 2/3 cup Julienned roasted floral gem 1/2 cup Julienned roasted fresno peppers 1/2 cup Julienned roasted anaheim peppers 1 tablespoon Minced garlic 1 cup Veal reduction 2 tablespoons Heavy cream 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- see * Note 1 cup Prepared chunky gaucamole 1 cup Fried tortilla julienne strips 2 tablespoons Chopped chives 1 tablespoon Brunoise red pepper 1 tablespoon Brunoise yellow pepper * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Rub poblano, floral gem, Anaheim, and Fresno peppers to yield the amounts above with olive oil. Roast for about 15 minutes at 400 degrees, or until the skin has blistered. Remove the peppers from the oven and cool. Remove the skin and seeds and julienne the peppers. Preheat the fryer. In a sauce pot, bring the milk, butter, and salt up to a boil. Whisk in the grits. Cook the grits for about 4 minutes, stirring constantly. Add the chilies and cheese. Stir the grits until the cheese is melted and the grits are thick. Season with salt and pepper. Spread the grits out onto a sheet pan. Let the grits cool under refrigeration until firm. Using a 4-inch round cutter, cut the grits out into 8 circles. Dredge the cakes in the flour. Dip the cakes into the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes. Add the roasted peppers and garlic and saute for 1 minute. Stir in the veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 2 minutes. Add the cream and butter. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, fry the cakes for 3 minutes on each side. Remove from the pan and drain on a paper-lined plate. Season the cakes with Bayou Blast. Spoon the ragu in the center of the plate. Arrange the cakes in the center of the sauce. Mound the gaucamole in the center of the cakes. Garnish with tortilla strips, chives and brunoise peppers. This recipe yields 4 servings. Comments: The original recipe title as listed is "Chili Grit Cakes With Ragu Of Peppers, Guacamole And Tortilla Strips". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2372 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 35g Total Fat; (70% calories from fat); 15g Protein; 18g Carbohydrate; 185mg Cholesterol; 860mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Marinated Double-Cut Pork Chops Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fresh whole jalapeños 1 cup fresh cilantro leaves 1 cup minced onions 2 tablespoons chopped garlic 6 limes -- juiced 4 cups vegetable oil Salt -- to taste 16 double-cut pork loin chops 4 resealable plastic bags - (1 gal size) In a food processor with a metal blade, combine the jalapeños, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes before serving. This recipe yields 16 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 495 Calories (kcal); 55g Total Fat; (96% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Rub Leg Of Lamb Recipe By :Emeril Lagasse Serving Size : 15 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Whole leg of lamb 1 recipe Cilantro, Pine Nuts And Walnut Pesto -- see * Note === CHILI RUB === 1/4 cup Emeril’s Essence -- see * Note 1/4 cup Chili powder 1/4 cup Cumin 2 tablespoons Salt 2 tablespoons Freshly-ground black pepper 1/2 cup Olive oil * Note: See the “Cilantro, Pine Nuts And Walnut Pesto” and “Emeril’s Essence Information” recipes which are included in this collection. Preheat oven to 400 degrees. In preparing the lamb, trim any fat from the meat. Remove the pelvic bone which is made up of the hip bone and aitch bone. It runs at an angle to the leg bone and is attached by a ball and socket joint. To loosen it, place the leg on a board, pelvic bone upward. With a sharp knife outline the edges of the bone that are exposed at the sirloin end. Cut deeper around the pelvic bone, freeing it at the joint and cutting through the tendons connecting it to the leg bone. Remove the bone. Grasp the shank bone at the tip of the leg and cut all tendons at the base of the bone. Cut the meat away from the bone, keeping the meat on the outer side in one piece. When the bone is clean, locate the knee joint at the point where the shank bone is connected to the leg bone. Cut the tendons at the joint and remove the shank bone. The last bone to remove is the leg bone. Remove by "tunnel fashion." Cut and scrape to clean the bone, easing it out as you work. Twist the bone and pull it out. Scrape the tendons one by one from the meat. Butterfly the meat. For the Chili Rub: Combine all the ingredients together in a bowl to form a rub. The mixture should be moist but not wet. To Assemble Lamb: Spread a thick layer of the Cilantro, Pine Nuts And Walnut Pesto on the meat. Roll the roast and tie with butchers twine. Coat the entire outside of the lamb with the chili rub. Place on a roasting pan with a rack to catch any drippings and for basting. Roast for 1 hour, or until the entire temperature reaches 150 degrees, reserving the meat juices. Place entire roast on a platter, carving a couple of slices to show the stuffing and spoon the meat juices over the top. This recipe yields 15 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2268 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 8g Total Fat; (88% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 876mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Dried chiles -- halved, and -- soaked in warm water 1 1/2 tablespoons Peanut oil 3 tablespoons Finely-sliced garlic 1 teaspoon Salt 3 tablespoons Sugar 2/3 cup Water 2 teaspoons Cornstarch -- dissolved in 2 teaspoons Water Drain chiles once they have become pliable. Heat a small saucepan and when smoking hot, add the 1 1/2 tablespoons oil, garlic, and chilies and stir-fry for 20 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. This recipe yields about 2/3 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2265 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 20g Total Fat; (51% calories from fat); trace Protein; 42g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Avocado Soup With A Crabmeat Relish Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ripe avocados -- peeled, seeded, and chopped 2 cups Half-and-half 2 cups Sour cream 2 tablespoons Minced shallots 1/2 cup Chopped green onions 2 teaspoons Chopped garlic 1 cup Chicken stock or milk Juice of one lemon Tabasco sauce Worcestershire sauce Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Olive oil 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 2 tablespoons Brunoise red onions 1/2 pound Crab meat -- picked over for cartilage 2 tablespoons Finely-chopped parsley In a food processor, puree the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and chill completely. In a saute pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 19g Total Fat; (73% calories from fat); 10g Protein; 5g Carbohydrate; 68mg Cholesterol; 169mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Mousse Of Pike With A Truffle And Lobster Salad Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Fish (Fresh Water) Lobster Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for greasing molds 2 pounds Boneless pike 3 Egg whites 2 tablespoons Cognac 2 tablespoons Chopped chives 1/4 cup Minced shallots 1 Lemon -- juiced 1/2 teaspoon Freshly-grated nutmeg Salt -- to taste Freshly-ground white pepper -- to taste 2 cups Heavy cream - (to 3 cups) 2 Lobster tails - (abt 6 to 8 oz ea) 1/2 cup Green peas 12 Baby carrots -- blanched, halved Drizzle of truffle oil 1/4 cup Fresh chervil sprigs Parsley -- for garnish Preheat the oven 375 degrees. Oil 12 (4-ounce) ring molds. In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth. Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper. To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste. Fill each mold with the fish mixture. Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely. Refrigerate until chilled. Slice the lobster tails, 1/4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well. To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Stone Crab Claws With A Hearts Of Palm Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup rice wine vinegar 1/2 cup honey tangerine juice 8 fresh hearts of palm 1/4 cup thinly-sliced red onions 1/4 cup thinly-sliced roasted red bell peppers 1/4 cup thinly-sliced roasted yellow bell peppers 2 medium honey tangerines -- peeled, pith removed and segmented 1/4 cup fresh tarragon leaves 2 cups chiffonade fresh spinach -- stems removed Salt -- to taste Freshly-ground black pepper -- to taste Drizzle of extra-virgin olive oil 4 pounds stone crab claws -- cooked, shells cracked and removed, meat chilled 1 tablespoon finely-chopped fresh parsley leaves In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juice, bring to a boil, and cook until reduced by three-fourths, or the mixture has thickened like syrup. Remove from the heat and pour the mixture into a small glass bowl. Let cool completely. Slice each heart of palm into thin strips. In a mixing bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and spinach. Season with salt and pepper. Toss with enough olive oil to moisten the salad. In another mixing bowl, toss the crab claws with olive oil, salt and pepper. To serve, mound the hearts of palm salad in the center of each plate. Lay a couple of the crab claws around the salad. Drizzle the entire plate with the Gastrique. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 52g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Style Peanut Butter Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Raw shelled peanuts 3 cups Peanut oil Salt -- to taste Freshly-ground black pepper -- to taste Heat the oil in a heavy skillet. When the oil is hot, add the peanuts and fry for 5 to 7 minutes, stirring constantly. Drain. In a food processor, fitted with a metal blade, puree the peanuts and 2 tablespoons of the oil until smooth. Season with salt and pepper. Remove and cool. This recipe yields about 1/2 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 5728 Calories (kcal); 648g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 129 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chipotle Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 teaspoons Chopped garlic 2 Chipotle peppers -- seeded, diced small 1 cup Homemade or prepared mayonnaise 1 tablespoon Chopped green onions Juice of 1 lemon Salt -- to taste Freshly-ground black pepper -- to taste In a small skillet heat oil over low heat with garlic and chipotle peppers until flavors and aromas are released, about 4 minutes, stirring and tossing often. Transfer to a small bowl and let cool. Stir in mayonnaise, green onions and lemon juice; season to taste with salt and pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 14g Total Fat; (70% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chochoyones Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Masa 1/4 cup Lard 1 teaspoon Salt 4 tablespoons Cold water - (to 5 tbspns) Bring a pot of salted water to a gentle boil. In a mixing bowl, combine the masa, lard and salt. Mix until the mixture resembles a coarse crumb-like mixture. Stir in enough water to form a soft dough. Form the dough into small balls, about 1 tablespoon each. Lightly press your thumb in the center of each ball. Add the dumplings to the water and cook until the dumplings float to the surface, about 4 minutes. Continue to cook for 2 minutes. Remove and drain on paper towels. Season with salt. This recipe yields about 1 1/2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B34 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 461 Calories (kcal); 51g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 49mg Cholesterol; 2132mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate And Roasted Poblano Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Roasted poblanos -- peeled, seeded, -- and chopped 1/2 cup Roasted onions -- peeled and chopped 2 tablespoons Minced shallots 1 tablespoon Minced garlic Emeril’s Essence -- see * Note 3 cups Chicken stock 1/4 cup Melted semi-sweet chocolate 3 tablespoons Heavy cream * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a sauce pan, heat the olive oil. When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes. Season with Emeril’s Essence. Stir in the stock, bring to a boil and cook over high heat for 15 minutes. Whisk in the chocolate and cream, continue simmering for 2 minutes. Remove from the heat and puree in a blender. Return sauce to the heat and season with salt and pepper. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 31g Total Fat; (82% calories from fat); 4g Protein; 10g Carbohydrate; 61mg Cholesterol; 6462mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Bread Pudding With Spiced Cream Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Unsalted butter 2 cups Half-and-half 2 cups Semisweet chocolate chips - (abt 1 lb) 4 large Eggs 1 cup Firmly-packed light brown sugar 1/2 teaspoon Ground cinnamon 1/8 teaspoon Freshly-grated nutmeg 1 teaspoon Pure vanilla extract 1/4 cup Grand Marnier 8 slices Day-old white bread -- crusts removed, and cut into 1/2" cubes - (abt 4 cups) 1 recipe Spiced Cream -- see * Note * Note: See the "Spiced Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. Grease a 6-cup (9 1/4- by 5 1/4- by 2 1/2-inch) loaf pan with butter. In a large saucepan, over medium heat, add the half-and-half. When the cream comes up to a gentle boil, whisk in 1 cup of the chocolate chips, whisking constantly until the all of chips have melted and are incorporated into the cream, remove from the heat. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and Grand Marnier together in a large mixing bowl until very smooth. Add the egg mixture to the cream mixture and mix well. Add the bread, incorporate thoroughly and let the mixture sit for 30 minutes, stirring occasionally. Pour half of the mixture into the prepared pan. Sprinkle the top with the remaining chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the Spiced Cream. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from EMERIL'S CREOLE CHRISTMAS by Emeril Lagasse, published by William Morrow From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 2g Total Fat; (50% calories from fat); 2g Protein; 3g Carbohydrate; 76mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHOCOLATE GENOISE === 6 ounces Flour 6 tablespoons Cocoa powder 4 Eggs 3 ounces Sugar 2 ounces Butter -- melted === CHOCOLATE BUTTERCREAM === 1 1/3 cups Sugar 3 cups Water 8 Egg yolks 1 cup Butter -- cut in cubes 8 ounces Chocolate -- melted and cooled === CAKE ASSEMBLY === 1 cup Simple syrup Kirsch -- to taste 1 pound Chocolate -- chopped Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper. Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely. For the chocolate buttercream: In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 degrees. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools. Combine syrup and Kirsch, to taste, for moistening cake. In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature. To assemble cake: Slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs. This recipe yields 8 to 10 servings. Comments: Cake measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 1 1/2 cups flour; 1/2 stick butter. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-095 broadcast 12-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1065 Calories (kcal); 66g Total Fat; (52% calories from fat); 12g Protein; 122g Carbohydrate; 384mg Cholesterol; 346mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Cookies Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Softened butter 1/2 cup Sugar 5 tablespoons Brown sugar 1/4 teaspoon Vanilla extract 1 Egg 3/4 cup Flour 1/8 teaspoon Baking soda 1 pinch Salt 8 ounces Semisweet chocolate -- cut small pieces 8 ounces Toasted macadamia nuts -- chopped 1 scoop Vanilla ice cream 1/4 cup Chocolate sauce Powdered sugar -- mixed with Cocoa powder Preheat oven to 325 degrees. Place the butter, and both sugars in a mixer bowl, and cream until well mixed. Add the vanilla extract and egg. Mix well. Sift together the flour, baking soda, and salt. Add small amounts of the flour mixture to the butter mixture, and mix well. Fold in the chocolate pieces and nuts. Refrigerate dough for 1/2 hour. Spoon out 1/2 tablespoon portions on a parchment lined baking sheet, 1 1/2 inches apart. Bake the cookies for 12 to 15 minutes, or until golden brown. Allow to cool. This recipe yields 2 dozen cookies. To make an ice cream sandwich, use 1 scoop of ice cream between 2 cookies, drizzle with chocolate sauce and sprinkle with the mixture of powdered sugar and cocoa powder. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 3g Total Fat; (30% calories from fat); 1g Protein; 16g Carbohydrate; 9mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chocolate Pudding Cake With Chocolate Ganache Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 8 Eggs 1 cup Sugar -- plus 2 tablespoons Sugar 1/3 cup Unsweetened cocoa powder 1 cup Bleached flour 1 teaspoon Baking powder 2 tablespoons Butter 3/4 cup Grand Marnier === FOR THE PUDDING === 4 cups Heavy cream 1/2 cup Cornstarch 1 cup Sugar 5 ounces Semisweet chocolate chips 2 teaspoons Pure vanilla extract === FOR THE GANACHE == 2 cups Heavy cream 1 1/2 pounds Semisweet chocolate squares -- chopped === FOR THE GARNISH === 11 ounces Semisweet chocolate chips Confectioners' sugar Preheat oven to 350 degrees. Butter two 9- by 2-inch round cake pans and coat each with 1 tablespoon sugar. For the cake: In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar. Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. In a separate, large mixing bowl, sift together the cocoa, flour, and baking powder. Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth. Divide cake batter evenly between 2 cake pans. Bake for 25 minutes, or until cake springs back when touched. Cool cakes for 15 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature. For the Pudding: Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Over low heat, whisk cream mixture until chocolate melts thoroughly. Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes. Pour pudding into a large bowl. Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming. Let cool to room temperature. To Assemble the Cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with 1/4 cup of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of pudding evenly over it. Repeat the same process with the third layer. Top with the fourth layer. Chill in the refrigerator for 2 hours. For the Ganache: In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add chopped chocolate. With a whisk, stir until chocolate is completely melted and mixture is smooth. Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Pour ganache over the top of chilled cake, allowing overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours. For the Garnish: In a medium-sized saucepan, add 3-inches of water. Boil water and reduce to a simmer. Place semisweet chips in stainless-steel bowl and place bowl over simmering water. Stir chocolate until melted to smooth consistency. Line a baking sheet with parchment and spread melted chocolate evenly across sheet. Chill in refrigerator until set, about 1 hour. Break the chocolate into large, shard-like pieces. To garnish on cake, place chocolate shards on top of the cake vertically at various angles. Sprinkle with confectioner's sugar. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1414 Calories (kcal); 93g Total Fat; (57% calories from fat); 14g Protein; 142g Carbohydrate; 352mg Cholesterol; 185mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Coeurs A La Creme Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Cream cheese -- room temperature 1/2 cup Semi-sweet chocolate -- melted 1 dash Grand Marnier 1 cup Heavy cream 18 Fresh strawberries -- washed, patted dry 1 cup Melted semisweet chocolate -- tempered 1 dozen Shortbread cookies Using an electric standing mixer, fitted with wire attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cheese and chocolate. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mixture. Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and refrigerate over night, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth. Line baking sheet with parchment paper. Dip each strawberry in the melted chocolate, about 3/4 of the strawberry. Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours. Serve the hearts on individual plates with the strawberries and cookies. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 568 Calories (kcal); 45g Total Fat; (67% calories from fat); 7g Protein; 43g Carbohydrate; 100mg Cholesterol; 205mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Covered Cannolis Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Ricotta Inpastata cheese 1 cup Confectioners' sugar 1 tablespoon Pure vanilla extract 2 tablespoons Rum 12 Cannoli shells 1/2 pound Semisweet chocolate -- melted 2 tablespoons Candied lemon peels 2 tablespoons Candied orange peels In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate. Sprinkle the remaining half with the candied lemon and orange peels. Place on the parchment paper and refrigerate until the chocolate is set. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 6g Total Fat; (49% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Covered Peanut Butter Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Crushed chocolate cookies 1 cup Peanut butter -- divided 1/4 pound Cream cheese 3/4 cup Powdered sugar 2 tablespoons Milk 2 tablespoons Chopped peanuts 2 3/4 cups Heavy cream -- divided 6 ounces Semi-sweet chocolate -- chopped Preheat oven to 350 degrees. In a mixing bowl, combine the cookie crumbs with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set. This recipe yields 1 pie. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A22 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4655 Calories (kcal); 423g Total Fat; (78% calories from fat); 93g Protein; 165g Carbohydrate; 1026mg Cholesterol; 1805mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 79 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cream Brulee Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 3 cups Heavy cream 8 ounces Semisweet chocolate chips 8 Egg yolks 1 cup Raw sugar 1 cup Sweetened whipped cream 1 pint Fresh raspberries Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven and cook until the center is firm, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Garnish with the whipped cream and raspberries. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 39g Total Fat; (78% calories from fat); 5g Protein; 20g Carbohydrate; 271mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cream Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Chocolate graham crumbs 2 cups Crushed oreo cookies 1 stick Butter -- melted 12 ounces Chocolate -- chopped 3 cups Heavy cream -- divided 2 tablespoons Sugar Sweetened whipped cream -- for garnish Shaved chocolate -- for garnish Preheat oven to 350 degrees. Combine graham cracker crumbs, 1 cup of oreo cookie crumbs and butter and press into a 9-inch pie tin; bake 8 minutes. Set aside to cool. In double boiler or in a bowl set over a pan of hot water, melt chocolate with 2 cups of cream, stirring frequently. Remove from heat and stir until cool. Whip remaining cream with sugar until stiff; fold into cooled chocolate with remaining crushed oreos. Pour into crust and refrigerate until well-chilled and firm. Garnish with whipped cream and chocolate shavings. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-094 broadcast 01-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 59g Total Fat; (79% calories from fat); 4g Protein; 31g Carbohydrate; 153mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Crepes With Fresh Strawberries Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CREPES === 1 1/2 cups flour 1/2 cup cocoa powder 6 tablespoons confectioners' sugar 1 pinch salt 2 tablespoons butter -- melted 2 cups milk 2 large eggs 1/2 teaspoon pure vanilla extract Vegetable oil -- as needed 16 squares parchment or waxed paper - (6") === FOR THE FILLING === 1 pound cream cheese -- at room temperature 1/2 cup sour cream 1/2 cup confectioners' sugar 1/2 cup pureed fresh strawberries 1/2 teaspoon vanilla === FOR THE SAUCE === 1/2 stick butter 1 1/2 cups sugar 1 pound fresh strawberries -- washed, stemmed, and quartered 1/4 cup strawberry liqueur 1 cup chocolate sauce -- store bought or home made For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium-size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour. Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside. For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 36g Total Fat; (49% calories from fat); 12g Protein; 69g Carbohydrate; 147mg Cholesterol; 326mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Custard Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Crimped-edge 9" sweet pastry crust -- blind baked for 15 minutes at 350 degrees 2 1/2 cups Milk 4 ounces Unsweetened chocolate -- melted 3 ounces Semisweet chocolate -- melted 4 Eggs -- beaten 2/3 cup Granulated sugar 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 1 teaspoon Vanilla extract Preheat oven to 450 degrees. Heat milk until slightly warm, add the melted chocolates. Mix to combine. Set aside to cool slightly. Whisk the eggs lightly in a medium bowl. Gradually add the sugar. Add salt, nutmeg, vanilla, and chocolate milk mixture. Blend well. Place the pastry shell in the center of the oven. Fill the crust with the custard to the edges. Bake for 20 minutes before reducing the heat to 350 degrees for an additional 35 minutes of cooking. The custard will have movement when removed from the oven, but continues to cook for several minutes after removal. The custard will also tighten up as it cools. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 16g Total Fat; (47% calories from fat); 7g Protein; 31g Carbohydrate; 104mg Cholesterol; 202mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Dipped Candied Orange And Lemon Zest Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Couverture milk chocolate -- chopped 24 small Pretzel twists 12 Candied oranges 12 Candied lemons Melt the chopped chocolate in a water bath until it reaches 115 degrees stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath. The chocolate needs to reach 84 degrees before dipping. Using the candy dipping fork dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator. This recipe yields 6 to 8 servings. Comments: The original recipe title as listed is “Chocolate Dipped Candied Orange And Lemon Zest And Chocolate Covered Pretzels”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Dipped Gooseberries Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Fondant -- see * Note 2 tablespoons simple syrup 1/2 pound semisweet chocolate -- chopped 2 dozen fresh cape gooseberries -- husks on * Note: See the "Fondant" recipe which is included in this collection. In the bowl of a small double boiler, combine the fondant and 2 tablespoons of the simple syrup. Heat the fondant, stirring with a wooden spoon. The mixture should be light but able to coat the back of a spoon. If the mixture is too thick, add some of the remaining simple syrup. In another double boiler heat the chocolate, stirring occasionally until the chocolate melts. Line a baking sheet with parchment paper. Peel back the husks from each berry. Holding the husks, dip each berry 3/4 of the way in the fondant. Place the berries on a baking sheet. Refrigerate until the fondant is firm to the touch, about 30 minutes. Holding the husk, dip each berry in the melted chocolate. Refrigerate until the chocolate is firm to the touch, about 30 minutes. Remove and serve on a serving platter. This recipe yields 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C39) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1115 Calories (kcal); 67g Total Fat; (48% calories from fat); 10g Protein; 152g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Dipped Peanut Butter Ice Cream Sandwiches Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE COOKIES === 1 stick butter -- at room temperature 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup peanut butter 1 egg 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 pinch salt 1/2 teaspoon pure vanilla extract 1/2 cup finely-chopped roasted peanuts === FOR THE ICE CREAM === 1 cup granulated sugar 1 cup smooth peanut butter 1 quart heavy cream 8 egg yolks === TO FINISH === 6 ounces semi-sweet chocolate -- melted For the cookies: Preheat the oven to 375 degrees. Using an electric mixer, combine the butter and the sugars. Beat until smooth. Add the peanut butter and continue to beat until smooth. Add the egg and mix well. Add the flour, baking powder, baking soda, salt, vanilla and peanuts. Mix well. Shape the dough into 2-inch balls. Place on a parchment-lined baking sheet, 2 inches apart. Using the tines of a fork, flatten the balls making a criss-cross pattern. Bake until lightly browned, about 8 to 10 minutes. Remove from the oven and cool completely. (Yield: 2 dozen cookies) For the ice cream: In a saucepan over medium heat, add the sugar, peanut butter and cream, whisk well. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg yolks. Mix thoroughly. In a steady stream, slowly add the egg mixture into the hot cream. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to an electric ice cream maker. Process according to manufacturer's directions. (Yield: 1 quart) To finish: Place a scoop of the ice cream in between two cookies and place on a parchment-lined baking sheet. Freeze until firm. Dip half of each sandwich into the melted chocolate. Place back on the baking sheet and freeze until firm. Remove and serve. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 735 Calories (kcal); 57g Total Fat; (67% calories from fat); 13g Protein; 48g Carbohydrate; 287mg Cholesterol; 355mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Fondue Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Dark chocolate 1 pound Milk chocolate 1 pound White chocolate 3/4 cup Heavy cream 6 ounces Grand Marnier === GARNISHES FOR CHOCOLATE FONDUE === 1 Pound-cake -- sliced 1 Angel-food Cake -- sliced 1/2 pint Strawberries 2 Bananas -- sliced 1 dozen Coconut macaroons Wooden skewers Chop each of the chocolates into small pieces, separately. Place each type of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a sauce pan, heat the cream and Grand Marnier. When the cream comes to a simmer, remove from the heat and pour 1/3 over each type of chocolate. Whisk each pot until smooth. Serve the fondue with the garnishes. This recipe yields ?? Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A33 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 9447 Calories (kcal); 536g Total Fat; (49% calories from fat); 88g Protein; 1160g Carbohydrate; 345mg Cholesterol; 1273mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 107 Fat; 68 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Fondue I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Bittersweet chocolate -- chopped 1/4 cup Heavy cream 1/4 cup Grand Marnier === FOR DIPPING === 1 cup Raspberries 1 cup Strawberries 1/2 cup Small marshmallows 1 cup Pound-cake -- cut into cubes 1 Banana -- sliced 1 Apple -- sliced 8 Mint sprigs In a small saucepan heat cream and Grand Marnier to a boil. Place chocolate in a fondue pot or top of a double broiler. Pour cream mixture over chocolate and heat over low heat, stirring constantly, until smooth. Arrange fruits on a pretty platter, garnished with mint sprigs. Place pot of chocolate over a small candle or alcohol burner and adjust so heat is very low. Use long forks to dip fruits and sweets into chocolate. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 69g Total Fat; (69% calories from fat); 13g Protein; 57g Carbohydrate; 20mg Cholesterol; 23mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Fondue Three Ways Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds High-quality chocolate -- finely chopped 2 1/4 cups Heavy cream 1 dash Creme de Mint 1 dash Nocello 1 dash Grand Marnier === GARNISHES === Bite-size pound cake pieces Shortbread cookies Biscotti Coconut macaroons 1 large Strawberries with stems Bananas Place 1 pound of chocolate in each of three fondue pots. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 17g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 61mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate French Toast With Strawberry Syrup Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Light corn syrup 1/4 cup Sugar 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1 1/2 cups Fresh or unsweetened frozen strawberries 3 Eggs 1/2 cup Vanilla sugar 2 tablespoons Cocoa powder 1/2 cup Milk 6 slices French bread -- sliced on bias -- half-inch thick 1 tablespoon Vegetable oil Unsweetened whipped cream -- for garnish Confectioners' sugar -- for sprinkling Make strawberry syrup: In a small saucepan combine syrup, sugar, spices and strawberries. Bring to a boil over medium heat, stirring often. Lower heat to simmering and cook until thick and syrupy consistency is reached. Keep warm. Make chocolate French toast: In a large shallow bowl whisk eggs. In a small bowl combine vanilla sugar and cocoa until well-blended and whisk into eggs. Whisk in milk. In a saute pan, preferably nonstick, heat half of oil over medium heat. Dip bread slices in egg mixture until thoroughly moistened. Carefully transfer half of bread slices to pan and cook until golden brown, 2 to 3 minutes per side, turning once. Transfer to warmed plate. Repeat with remaining bread slices. To serve, drizzle with strawberry syrup, top with a dollop of whipped cream, and sprinkle with confectioners' sugar. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-061 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 4271 Calories (kcal); 57g Total Fat; (12% calories from fat); 131g Protein; 802g Carbohydrate; 289mg Cholesterol; 8501mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Genoise Cake With Burnt Sugar Icing Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 8 Eggs 1 cup Sugar -- plus 2 tablespoons Sugar 1/3 cup Unsweetened cocoa powder 1 cup Bleached flour 1 teaspoon Baking powder 2 tablespoons Butter 3/4 cup Grand Marnier 1 recipe Burnt Sugar Butter Cream -- see * Note === FOR THE GANACHE === 2 cups Heavy cream 1/2 pound Hawaiian Vintage Chocolate pieces -- chopped * Note: See the "Burnt Sugar Butter Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. For the cake: Put the eggs and 1 cup of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Sift the cocoa, flour, and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly so the mixture is smooth. Grease two 9- by 2-inch round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes. Let cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. Let cool completely. To Assemble the Cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 cup of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 cup of the frosting evenly on top of the layer. Top with a second layer of cake. Spread another 3/4 cup evenly over it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. To Make the Ganache: Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly. It should be glossy and slightly thick. Spoon the mixture onto the top of the chilled cake, allowing overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 24g Total Fat; (52% calories from fat); 7g Protein; 42g Carbohydrate; 221mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Genoise Cake With Raspberry Filling Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHOCOLATE GENOISE CAKE === 3/4 cup Cake flour 1/4 cup Cocoa powder 1 tablespoon Cornstarch 1 pinch Baking soda 6 Eggs 1 cup Sugar 2 tablespoons Butter -- melted === CHOCOLATE GANACHE === 1 cup Heavy cream 12 ounces Bittersweet chocolate -- chopped === ASSEMBLY === 2 cups Homemade or prepared raspberry filling 1 cup Heavy cream -- whipped === GARNISH === Raspberries Mint sprigs Powdered sugar Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan. Genoise: Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely. Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable. Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry filling and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar. This recipe yields 10 servings. Comments: The original recipe title as listed is “Chocolate Genoise Cake With Raspberry Filling And Chocolate Ganache”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-041 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 516 Calories (kcal); 42g Total Fat; (65% calories from fat); 9g Protein; 40g Carbohydrate; 184mg Cholesterol; 88mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Glaze Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Semisweet chocolate -- chopped 3 tablespoons Butter 1 1/2 cups Sifted confectioners' sugar 3 tablespoons Water In a heavy-based saucepan or in top of a double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use. This recipe yields enough glaze for 18 doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-116 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 846 Calories (kcal); 68g Total Fat; (66% calories from fat); 5g Protein; 72g Carbohydrate; 93mg Cholesterol; 365mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Grand Marnier Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Heavy cream 1 tablespoon Butter 1/4 cup Grand Marnier 4 ounces Semisweet chocolate -- finely chopped In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve. This recipe yields about 2 1/2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1683 Calories (kcal); 133g Total Fat; (73% calories from fat); 10g Protein; 101g Carbohydrate; 357mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound semisweet chocolate -- chopped 4 cups half-and-half 1 cup granulated sugar 6 egg yolks 4 ounces milk chocolate -- finely chopped 4 ounces white chocolate -- finely chopped Fill half of saucepan with water, place over medium heat and bring to a simmer. Place the chocolate in a small stainless mixing bowl. Place over the saucepan and melt until smooth, stirring occasionally. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the melted chocolate. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Stir in the chocolate pieces. Process the mixture according the ice cream machines instructions. This recipe yields about 1 quart of ice cream. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3368 Calories (kcal); 172g Total Fat; (42% calories from fat); 38g Protein; 480g Carbohydrate; 1301mg Cholesterol; 181mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat; 32 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mint Ice Cream Sandwiches Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Sugar 1 1/2 cups Water 1 cup Fresh mint leaves - (packed) -- washed, patted dry 1 quart Heavy cream 8 Egg yolks 2 tablespoons Creme de menthe - (to 3 tbspns) 1 pound Hawaiian Vintage Chocolate -- finely chopped 12 large Chocolate and Macadamia Nut Cookies -- - (abt 4" dia ea) 3/4 cup Chocolate Sauce -- warm, see * Note * Note: See the "Chocolate Sauce" recipe which is included in this collection. In a heavy stainless steel saucepan, combine the sugar and water together. Add the mint. Bring the liquid to a boil. Reduce the heat to medium and simmer for a couple of minutes. Remove from the heat and cool completely. Strain the liquid through a fine mesh strainer, discarding the mint. In a large nonstick saucepan, combine the cream and mint syrup. Bring the liquid to a gentle boil. In a mixing bowl, whisk the yolks together. Whisk 1 cup of the hot cream into the egg yolks. Slowly whisk the egg mixture back into the cream mixture. Whisk until smooth. Reduce the heat to medium-low and continue to cook for 4 minutes. Remove from the heat and cool completely. Strain the liquid and fold in the chocolate pieces. Add the liquid to the ice cream machine container and process according to manufacture's directions. Place one large scoop in the center of six cookies and place the remaining cookies on top of the ice cream. Press the cookies together, forming the sandwiches. Serve the sandwiches with a drizzle of the Chocolate Sauce. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 884 Calories (kcal); 66g Total Fat; (65% calories from fat); 7g Protein; 71g Carbohydrate; 501mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pastry Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart milk 2 cups granulated sugar 6 ounces semi-sweet chocolate chips 1 teaspoon pure vanilla extract 10 large egg yolks -- beaten 1/2 cup cornstarch 1/2 cup water 2 tablespoons butter Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours. This recipe yields 8 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per serving: 3189 Calories (kcal); 107g Total Fat; (29% calories from fat); 60g Protein; 506g Carbohydrate; 2321mg Cholesterol; 797mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pecan Cake With White Chocolate Mocha Sauce Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter - (1 stick) -- plus 2 teaspoons butter -- at room temperature 1 3/4 pounds bittersweet chocolate -- chopped 10 large eggs -- separated 1/2 cup sugar 1 1/2 cups toasted pecan pieces 2 1/2 cups White Chocolate Mocha Sauce -- (see below) 1 cup heavy cream -- sweetened and whipped 1/4 cup chocolate-covered coffee beans Shaker of confectioners’ sugar Fresh mint sprigs === WHITE CHOCOLATE MOCHA SAUCE === 1 cup strong brewed coffee 2 cups heavy cream 8 ounces white chocolate pieces Grease a 10-inch cake pan with 2 teaspoons of the butter. In a metal bowl set over a simmering pot of water, melt the chocolate with the remaining 8 tablespoons butter and stir occasionally until smooth and creamy. Remove from the heat. In the bowl of an electric mixer, add the egg yolks with 1/4 cup of the sugar, beat on medium-high speed until pale and thick. In a large stainless steel bowl, whip the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Slowly beat the chocolate into the egg yolk mixture (if the mixture "seizes" or curdles, add cold cream and whisk until smooth), then gently fold in the egg whites. Spread 1 cup of the pecans in the prepared pan and pour the chocolate mixture over them. Sprinkle the remaining 1/2 cup pecans over the top and refrigerate overnight. Remove the pan from the refrigerator and turn onto a serving platter. Using a warm knife, slice the cake into 12 equal slices. For the White Chocolate Mocha Sauce: In a saucepan over high heat, combine the coffee and cream and bring to a boil. Reduce the heat to medium. Stir in the chocolate, whisking as it melts, and simmer for 20 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a double boiler. (Yields about 2 1/2 cups) To serve, spoon the sauce in the center of each serving plate. Lay a piece of the cake in the center of sauce. Garnish with a dollop of whipped cream, several coffee beans, confectioners’ sugar and mint. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 643 Calories (kcal); 63g Total Fat; (77% calories from fat); 13g Protein; 29g Carbohydrate; 239mg Cholesterol; 84mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 1/2 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pecan Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked pie shell 1 1/2 cups Pecans 1/2 cup Semi-sweet chocolate chips 4 Eggs -- beaten 1/2 cup Sugar 1/2 cup Light-brown sugar 1/4 cup Steen's 100 percent Pure Cane Syrup 1/4 cup Corn syrup 1/2 teaspoon Vanilla 1 pinch Salt 2 ounces Semi-sweet chocolate -- melted 2 scoops Vanilla bean ice cream 1 cup Chocolate sauce -- in squeeze bottle Fresh mint sprigs Powdered sugar -- in a shaker Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. Lay one piece of the pie in the center of the plate. Garnish the pie with ice cream, chocolate sauce, mint and powdered sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 16g Total Fat; (55% calories from fat); 4g Protein; 24g Carbohydrate; 94mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pecan Terrine With White Chocolate Sauce Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds Dark chocolate -- chopped 1/2 cup Unsalted butter -- at room temperature, -- and cut into pieces 10 Eggs -- separated 1/2 cup Sugar 1 1/2 cups Toasted pecans === WHITE CHOCOLATE SAUCE === 1 1/2 cups Heavy cream 4 ounces White chocolate -- chopped === GARNISH === Unsweetened whipped cream 1/4 cup Chocolate-covered coffee beans Thoroughly butter a 10-inch springform pan. In a large metal bowl set over a pan of barely simmering water melt chocolate, stirring occasionally, until smooth. Remove from heat and stir in butter, a few pieces at a time, until fully incorporated. In a large bowl beat egg yolks with 1/4 cup of the sugar until thick and pale. In another bowl whisk egg whites with remaining 1/4 cup sugar to stiff peaks. Into warm chocolate mixture fold egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and refrigerate overnight. For the white chocolate sauce: In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature. To unmold terrine, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine. Top with a dollop of whipped cream and a few coffee beans. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-041 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 620 Calories (kcal); 46g Total Fat; (61% calories from fat); 9g Protein; 56g Carbohydrate; 217mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Half-and-half 1 tablespoon Butter 1/2 pound Semisweet chocolate chips 1/4 teaspoon Pure vanilla extract Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. This recipe yields 1 1/2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B08 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1189 Calories (kcal); 80g Total Fat; (53% calories from fat); 10g Protein; 144g Carbohydrate; 31mg Cholesterol; 142mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Sponge Cake Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk 2 tablespoons butter -- plus 2 teaspoons butter 8 eggs 2 cups sugar -- plus 2 tablespoons sugar 3/4 cup flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon vanilla Preheat the oven to 350 degrees. In a small saucepan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and 2 cups sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, cocoa powder, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a 1/2 sheet pan with 2 teaspoons of butter. Sprinkle with 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake for about 25 minutes, or until the cake springs back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cake, then flip onto a wire rack and cool completely. This recipe yields 1/2 sheet cake. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1/2 sheet cake" - - - - - - - - - - - - - - - - - - - Per serving: 2932 Calories (kcal); 75g Total Fat; (22% calories from fat); 64g Protein; 529g Carbohydrate; 1587mg Cholesterol; 3420mg Sodium Food Exchanges: 6 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 28 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Waffles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1/3 cup Unsweetened cocoa powder -- sifted 1/3 cup Sugar 1 tablespoon Baking powder 1/4 teaspoon Salt 2 Egg yolks 1 teaspoon Vanilla 1 3/4 cups Milk 1/2 cup Cooking oil 2 Egg whites === GARNISH === 1 tablespoon Unsalted butter 1 cup Fresh raspberries Powdered sugar In a mixing bowl combine flour, cocoa, sugar, baking powder and salt. In another bowl beat the egg yolks and vanilla slightly. Beat in the milk and oil. Add the egg mixture to the flour mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg white. Be careful not to overmix. Pour some batter onto grids of a preheated, lightly-greased waffle iron. Close lid quickly and do not open during baking. Bake according to manufacturer's directions. When done, use a fork to remove the waffle. Top with butter, berries and powdered sugar. This recipe yields 4 waffles. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2246 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 642 Calories (kcal); 38g Total Fat; (51% calories from fat); 13g Protein; 66g Carbohydrate; 129mg Cholesterol; 585mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Waffles With A Fresh Raspberry Syrup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1 tablespoon Baking powder 1/4 teaspoon Salt 1/3 cup Melted semisweet chocolate 2 Egg yolks 1 teaspoon Vanilla 1 3/4 cups Milk 1/2 cup Melted butter -- plus 5 tablespoons Melted butter 2 Egg whites 1/2 cup Sugar 2 pints Fresh raspberries 1 dash Grand Marnier 2 cups Sweetened whipped cream Shaker of powdered sugar In a mixing bowl combine flour, baking powder and salt. In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close lid quickly; do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with powdered sugar. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 873 Calories (kcal); 51g Total Fat; (51% calories from fat); 14g Protein; 96g Carbohydrate; 222mg Cholesterol; 966mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 10 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate, Chocolate Cake Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Bittersweet chocolate -- chopped 1 pound Butter 2 tablespoons Grand Marnier 11 Eggs yolks 1 3/4 cups Sugar 11 Egg whites -- beaten until stiff 2 cups White chocolate sauce -- warm Whipped cream -- for garnish Chopped mint -- for garnish Preheat the oven to 300 degrees. Butter and flour a 12-inch springform pan. In a double-boiler, over medium heat, melt the chocolate and butter together. Stir in the Grand Marnier. Remove from the heat and cool to room temperature. In an electric mixer, on medium speed, beat the egg yolks until pale yellow and ribbon like, about 6 to 8 minutes. During the last 2 minutes, add the sugar in a steady stream. With the machine running slowly add the chocolate mixture and blend until all of the chocolate is incorporated. Fold in the stiff egg whites. Pour the batter into the prepared pan. Place the pan on the rack, in the center of the oven. Bake the cake for about 1 1/2 to 2 hours or until the center of the cake comes out clean with a toothpick. Remove the cake from the oven and place on a wire rack. Cool the cake for 15 minutes. Remove the sides of the pan and cool completely. Invert the cake onto a serving plate. The cake can be served warm or can be placed in the refrigerator and chilled. Slice the cake into 16 slices and serve the cake with the white chocolate sauce, whipped cream and mint. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 39g Total Fat; (70% calories from fat); 6g Protein; 31g Carbohydrate; 62mg Cholesterol; 276mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean Ice Cream Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 8 eggs 1 cup sugar -- plus 2 tablespoons sugar 1/3 cup unsweetened cocoa powder 1 cup bleached flour 1 teaspoon baking powder 2 tablespoons butter === TO FINISH === 1 pound confectioners' sugar 1/2 cup unsweetened cocoa powder 1 stick butter -- at room temperature 1 teaspoon pure vanilla extract 1/3 cup boiling water 2 cups heavy cream 8 ounces semi-sweet chocolate -- melted 3/4 cup simple syrup - (equal amounts of sugar and water, simmered till sugar dissolves) 3 ounces semi-sweet chocolate -- shaved into curls 10 scoops vanilla bean ice cream - (to 12 scoops) Preheat the oven to 350 degrees. For the cake: Put the eggs and 1 cup of the sugar in a large mixing bowl and, with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly. Grease 2 (9- by 2-inch) round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cake springs back when touched, about 25 minutes. Let cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes and flip onto a wire rack. Let cool completely. Sift together the confectioners' sugar and cocoa powder into a medium-size bowl. Add the butter and mix with an electric mixer until incorporated. Add the vanilla and boiling water and mix until smooth. Let cool. In the bowl of an electric mixer, combine the cream and the chocolate. On medium speed. Whip until stiff peaks form, set aside. To assemble the cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three of the layers with 1/4 cup of the simple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 cup of the mousse evenly on top of the cake. Top with a second layer of cake. Spread another 3/4 cup of the mousse over the top of the cake. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of the cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. Spread the frosting evenly over the sides and top of the cake. Refrigerate until the frosting sets. Place the chocolate curls on top of the cake. Slice and serve with the ice cream. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C53) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 467 Calories (kcal); 34g Total Fat; (62% calories from fat); 8g Protein; 38g Carbohydrate; 246mg Cholesterol; 230mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate, Chocolate Souffles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Butter -- room temperature 1/2 cup Sugar 8 ounces Semi-sweet chocolate -- finely chopped 4 large Egg whites 3 large Egg yolks 1/4 cup Grand Marnier 1 recipe Chocolate Grand Marnier Sauce -- see * Note Powdered sugar -- in a shaker * Note: See the “Chocolate Grand Marnier Sauce” recipe which is included in this collection. Preheat the oven to 400 degrees. Butter 4 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the Chocolate Grand Marnier Sauce and powdered sugar. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 31g Carbohydrate; 165mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo And Potato Fritta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Main Dish Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups thinly-sliced onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound chorizo sausage -- small diced 2 cups small-diced white potatoes -- blanched 8 large eggs 1 tablespoon finely-chopped fresh parsley leaves Preheat the oven to 400 degrees. In a large non-stick ovenproof sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 8 minutes. Add the sausage and sauté for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to sauté for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper. Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture. Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D27) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 16g Total Fat; (74% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 pound Chorizo -- chopped 1 cup Chopped onions 1 tablespoon Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Basic Bread Dough For Stuffed Bread -- see * Note 1 Egg -- lightly beaten with 1 teaspoon Water -- for egg wash * Note: See the “Basic Bread Dough For Stuffed Bread” recipe which is included in this collection. Grease a baking sheet. In a skillet heat oil over medium-high heat. Add chorizo, onions and garlic and cook, stirring, until chorizo is browned and onion is tender, about 8 minutes. Transfer to a small bowl and let cool completely. Taste and adjust seasoning with salt and pepper, if needed. On a lightly-floured work surface, stretch bread dough into a rough circle. Using a strainer, drain any excess fat from chorizo mixture, then mound in center of dough. Pull sides of bread up over sausage to completely enclose, squeezing out any air pockets. Pinch edges together to seal. Knead lightly to distribute chorizo evenly throughout loaf and form into a round peasant shape. Transfer to baking sheet, seam-side down, and let rise until doubled, about 40 minutes. Preheat oven to 400 degree. Using a razor or serrated knife, cut a shallow "X" in center of dough, and brush with egg wash. Bake bread until brown and firm, about 30 minutes. Let bread cool in pan on a rack 20 minutes, then turn out and let cool. Serve warm or at room temperature. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1291 Calories (kcal); 105g Total Fat; (73% calories from fat); 63g Protein; 21g Carbohydrate; 387mg Cholesterol; 2865mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo Crusted Scallops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Finely-chopped chorizo sausage 1/2 cup Bread crumbs -- to 1 cup 16 large Sea scallops Emeril's Essence -- see * Note 1/2 cup Flour 1 Egg -- slightly beaten with some Milk Olive oil -- for pan-frying * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a hot saute pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence. Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate. Season with Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 2g Total Fat; (12% calories from fat); 11g Protein; 23g Carbohydrate; 60mg Cholesterol; 195mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo Crusted Scallops With Cilantro Guacamole Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ripe avocados -- peeled, pitted 3 tablespoons Peeled, seeded, small-diced tomatoes 1 small Jalapeno pepper -- seeded and minced 2 tablespoons Finely-chopped onions 1 teaspoon Minced garlic Juice of one lemon Juice of one lime 2 tablespoons Finely-chopped cilantro Crystal hot sauce -- to taste Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE DISH === Chorizo Crusted Scallops -- see * Note 1 cup Black bean sauce -- hot 1 cup Pico De Gallo -- see * Note 2 Corn tortilla strips -- julienned Emeril's Essence -- see * Note 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers 1 tablespoon Chopped chives * Note: See the "Chorizo Crusted Scallops", "Pico De Gallo" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the fryer. In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper. For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours. Place the tortillas strips in the fryer. Fry for 1 to 2 minutes or until crispy. Remove and season with Essence. Spoon the hot bean sauce on the bottom of the plate. Mound the guacamole in the center of the sauce. Arrange the scallops around the guacamole. Spoon the Pico De Gallo on top of each scallop. Pile the tortilla strips on top of the guacamole. Garnish with the peppers, chives and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 3g Total Fat; (41% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 749mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo Sausage Seasoning Mix Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Pork -- cut 1” cubes 1/2 pound Pork fat -- cut into 1” cubes 6 Garlic cloves -- crushed 1/2 cup Red wine 4 tablespoons Paprika 2 teaspoons Crushed red pepper 2 teaspoons Salt 1 teaspoon Coriander 1/2 teaspoon Cumin 1/2 teaspoon Freshly-ground black pepper 1 Medium sausage casings Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking. This recipe yields 3 1/2 pounds of sausage. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4736 Calories (kcal); 382g Total Fat; (74% calories from fat); 269g Protein; 24g Carbohydrate; 1151mg Cholesterol; 5131mg Sodium Food Exchanges: 1 Grain(Starch); 36 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 54 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo Stuffed Roasted Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 pound Ground pork 1/4 pound Bulk chorizo sausage -- finely ground 1 cup Chopped onions 1/2 cup Chopped celery 1/4 cup Chopped bell peppers 12 slices White sandwich bread 2 cups Chicken stock Salt -- to taste Cayenne pepper -- to taste 1 pinch Crushed red pepper 1/4 cup Chopped fresh parsley 1 Egg 1 Fresh chicken - (4 to 5 lbs) Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large saute pan, heat the oil. When the oil is hot, brown the ground pork and chorizo for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes. Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock. Combine the bread and remaining stock with the sauteed mixture. Mix well. Season the dressing with salt, cayenne and a pinch of crushed red pepper. Stir in the parsley. Cook, stirring, for 2 to 3 minutes. Remove from the heat and cool completely. After the mixture has cooled, stir in the egg. Season the entire chicken with Emeril's Essence. Stuff the cavity of the chicken with the stuffing. Using butchers twine, tie the chicken to secure the cavity, legs and wings. Place the chicken in the oven and roast for about 1 hour. Reduce the heat to 375 degrees and continue to cook for 1 hour or until the meat starts to fall off the bones and the juices run clear. Remove the chicken from the oven and carve the chicken into serving portions. Serve the roasted chicken with the stuffing. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 11g Total Fat; (66% calories from fat); 7g Protein; 5g Carbohydrate; 67mg Cholesterol; 1120mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chorizo Tamales With Green Mole Recipe By :Emeril Lagasse Serving Size : 14 Preparation Time :0:00 Categories : Sausage Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 6 ounces Finely-chopped chorizo sausage 3/4 cup Minced onions 1 tablespoon Chopped garlic 10 tablespoons Vegetable shortening -- at room temperature 1 1/2 cups Masa harina 1 cup Cornmeal 1 teaspoon Baking powder 1/4 teaspoon Cayenne powder 1/4 teaspoon Ground cumin 1/4 teaspoon Black pepper 2 teaspoons Salt 1 cup Chicken stock 14 Corn husks, soaked in water for 30 minutes 1 recipe Emeril’s Mole Sauce -- see * Note * Note: See the “Emeril’s Mole Sauce” recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, add the chorizo and saute for 2 minutes. Add the onions and continue to saute for 1 minute. Remove from the heat and add garlic. Season with salt and pepper. In an electric mixer, mix the shortening until light and fluffy. In a mixing bowl, combine all the dry ingredients together. Gradually stir in the stock and form a soft dough. With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky. Drain the corn husks and pat dry. Tear 12 strips 1/16-inch wide from 2 of the husks for tying the tamales. Place 2 husks together with the large ends overlapping by 2 inches. Repeat for the remaining husks. Divide the tamale dough evenly between the husks and spread in the center, leaving 1-inch at each end uncovered. Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed. Twist and tie each end with the 1/16-inch strips already torn off. Steam the tamales in a vegetable basket set in a saucepan with water and covered with a tight-fitting lid. Steam for 30 to 35 minutes. The tamales are done when the dough comes away from the sides. Remove the tamales and serve with the Emeril’s Mole Sauce. This recipe yields 14 tamales. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 11g Total Fat; (54% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 494mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Choron Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks -- room temperature 6 ounces Clarified butter Juice of 1 lemon Tabasco sauce -- to taste Salt -- to taste Freshly-ground white pepper -- to taste Cayenne pepper -- to taste 2 cups Peeled, seeded, and finely-chopped fresh tomatoes In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot. Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon. Remove from heat and stir in remaining lemon juice, and Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. This recipe yields about 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1609 Calories (kcal); 179g Total Fat; (98% calories from fat); 6g Protein; 1g Carbohydrate; 861mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Choron Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Shallot -- minced 4 ounces White wine vinegar 4 ounces White wine 1 ounce Tomato puree 4 Egg yolks 1 cup Melted unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks. Place over simmering water and whisk until light, airy and ribbony. Slowly whisk in melted butter. Season with salt and pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 21g Total Fat; (64% calories from fat); 12g Protein; 13g Carbohydrate; 851mg Cholesterol; 150mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Choucroute Emeril Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Slab bacon 1 gallon Water 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped carrots 2 Garlic cloves -- crushed 2 Bay leaves Salt -- to taste 4 Smoked ham hocks - (abt 4 oz ea) 4 Smoked pork chops 4 Boudan Blanc links - (2 to 3 oz ea) 4 Boudan Noir links - (2 to 3 oz ea) 4 Andouille sausage links - (2 to 3 oz ea) 4 All beef Frankfurter links - (2 oz ea) 8 cups Fresh sauerkraut 1 cup Dijon mustard Loaf of crusty bread Slice the bacon into 1/2-inch thick and 2-inch long pieces. In a large saucepan, over medium heat, combine the water, mirepoix, garlic, and bay leaves. Season with salt. Add the sliced bacon and ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 2 hours. Add the pork chops, sausages and Frankfurters. Continue to cook for 20 minutes. Remove the bacon, ham hocks, pork chops and sausage. To serve, spoon the sauerkraut over the bottom of the platter, place the bacon, ham hocks, pork chops and sausages on top of the sauerkraut. Serve with the Dijon and crusty bread. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); 31g Total Fat; (64% calories from fat); 22g Protein; 16g Carbohydrate; 48mg Cholesterol; 1725mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Choucroute With Smothered Cabbage And Spatzle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Water 1 quart Beer 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped carrots 2 Garlic cloves -- crushed 2 Bay leaves Salt -- to taste 4 Smoked ham hocks - (abt 4 oz ea) 4 Boudan Blanc links - (2 to 3 oz ea) 4 Boudan Noir links - (2 to 3 oz ea) 4 Liver sausage links - (2 to 3 oz ea) 4 Blood sausage links - (2 oz ea) 1 6 ounces Slab bacon -- thinly sliced 2 cups Thinly-sliced onions Freshly-ground black pepper -- to taste 1/2 Fresh white cabbage head -- shredded 1 cup Heavy cream 1 pound Fresh spatzle -- cooked until tender 1 tablespoon Parsley In a large saucepan, over medium heat, combine the water, beer, mirepoix, garlic, and bay leaves. Season with salt. Add the ham hocks. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 2 hours. Add the sausages. Continue to cook for 20 minutes. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Add the onions. Season with black pepper. Saute for 4 minutes. Add the cabbage. Continue to saute until wilted, about 6 minutes. Stir in the cream. Bring the liquid to a boil. Reduce the heat to medium-low. Add the pasta. Season with salt and pepper. Simmer for 4 to 6 minutes. Remove from the heat. Remove the ham hocks and sausage. To serve, remove the meat from the ham hocks. Place the ham and sausages on a platter. Spoon the cabbage mixture into a serving bowl and serve with the sausages. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 599 Calories (kcal); 43g Total Fat; (71% calories from fat); 16g Protein; 22g Carbohydrate; 118mg Cholesterol; 761mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chuck Conway's O'Bread's Rye Currant Rolls Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sourdough Starter -- see * Note 3 cups Bottled water 4 1/2 cups Flour -- maybe less 2 1/2 cups Stone-ground rye flour 2 tablespoons Coarse salt 2 cups Dried currants Corn meal * Note: See the "Sourdough Starter" recipe which is included in this collection. In a large mixing bowl stir together starter and water. Mix in half of white flour and half of rye flour, one cup at a time, and salt. Stir in currants, remaining rye flour and enough of white flour to make a stiff dough. When dough is too stiff to stir, turn out onto work surface. Knead until it comes together in a mass, about 8 minutes; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside until doubled in size. Turn out dough on lightly-floured work surface and punch down with floured hands. Knead briefly and divide in two. Roll each half into a log about 3 inches in diameter; cut each into 12 rolls. Using palm of your hand roll each piece of dough into a small, tight round roll. Place rolls, about 2 inches apart, on a cornmeal-dusted baking sheet. Cover and set aside to rise, until barely doubled. Preheat oven to 450 degrees. Bake rolls for 30 minutes. For crusty rolls, spray walls of oven with water with a plant mister. This recipe yields 2 dozen rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2134 broadcast 05-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 471mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro - Mint Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Loosely-packed parsley leaves 1 cup Loosely-packed cilantro leaves 1/4 cup Loosely-packed mint leaves 3 tablespoons Raw pumpkin seeds 1 1/2 teaspoons Serrano or Poblano peppers 2 tablespoons Rice wine vinegar 2 tablespoons Lime juice 1/2 teaspoon Ground coriander 1 teaspoon Salt 1/4 cup Vegetable oil In a work bowl of your food processor, place the parsley, cilantro, mint, pumpkin seeds, Serrano peppers, vinegar, lime juice, coriander, and salt. Process until a paste is formed, about 1 minute. Scrape down the sides of the food processor, and then process again, while slowly pouring the oil in through the feeder tube. Transfer to a bowl, and chill for 20 minutes. Serve atop fish and fresh greens. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 55g Total Fat; (95% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 2133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro And Roasted Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds New potatoes -- quartered 10 Fresh garlic cloves Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Mayonnaise 2 tablespoons Creole mustard 1 Lemon -- juiced 1/4 cup Fresh cilantro leaves -- washed, patted dry 4 Hard-boiled eggs -- sliced 1/2 small Red onion -- thinly sliced Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Re-season with salt and pepper if needed. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C20) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 41g Total Fat; (61% calories from fat); 12g Protein; 45g Carbohydrate; 226mg Cholesterol; 312mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro Guacamole Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ripe avocados -- peeled, pitted 3 tablespoons Peeled, seeded, small-diced tomatoes 1 small Jalapeno pepper -- seeded and minced 2 tablespoons Finely-chopped onions 1 teaspoon Minced garlic Juice of one lemon Juice of one lime 2 tablespoons Finely-chopped cilantro Crystal hot sauce -- to taste Salt -- to taste Freshly-ground black pepper -- to taste In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season to taste with salt and pepper. For storing, cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro Potato Salad Recipe By :Emeril Lagasse Serving Size : 5 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 3/4 cup Cilantro leaves 1 tablespoon Minced garlic 1 teaspoon Salt Freshly-ground black pepper 2 pounds Small new potatoes -- unpeeled, halved, -- and cooked 1/3 cup Finely-minced onions In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving. This recipe yields 5 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-062 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 37g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 15mg Cholesterol; 677mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Dijon mustard 1 tablespoon Minced garlic 2 tablespoons Fresh lime juice 1 tablespoon Chopped cilantro 2 tablespoons Chopped red onions 1 cup Vegetable oil Salt -- to taste Hot sauce -- to taste Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1 1/3 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C25) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2025 Calories (kcal); 223g Total Fat; (97% calories from fat); 7g Protein; 7g Carbohydrate; 187mg Cholesterol; 246mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 44 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro, Pine Nuts And Walnut Pesto Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Picked cilantro leaves 1 tablespoon Minced garlic 1/2 cup Roasted pine nuts 1/2 cup Roasted walnuts 1/2 cup Parmesan cheese 3 tablespoons Olive oil (or enough to make a paste) Salt -- to taste Freshly-ground black pepper -- to taste In a food processor, combine all the ingredients together, forming a thick paste. Season with salt and pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2268 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 553 Calories (kcal); 53g Total Fat; (84% calories from fat); 17g Protein; 4g Carbohydrate; 31mg Cholesterol; 746mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cilantro-Lemon Shrimp Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Grilling Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Picked cilantro leaves 1 cup Picked parsley leaves 6 Garlic cloves 3 Lemons -- zested and juiced 1 tablespoon Salt 1/2 tablespoon Freshly-ground black pepper 1 cup Olive oil 2 pounds Large shrimp - (about 30) -- peeled, deveined Turn on the grill. In the work bowl of your food processor add all your ingredients, except the oil and shrimp. Process until smooth. With the machine running, slowly drizzle the oil through the feed tube, until it is completely incorporated. Place your shrimp in a large zip lock baggie. Pour the marinade over the shrimp, squeeze out the excess air and seal. Place the baggie in your cooler. Allow to marinate for 1 hour. Grill and serve. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2192 broadcast 08-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 36g Total Fat; (94% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon And Rice Creme Brulee Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Custards Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart heavy cream 1 cup sugar 6 egg yolks 1 cinnamon stick 2 cups cooked long-grain white rice 8 teaspoons raw sugar In a nonreactive saucepan, over medium heat, combine the cream and sugar. Stir to dissolve and bring to a simmer. Remove from the heat. In mixing bowl, whisk the yolks and cinnamon together. Add a cup of the hot liquid to the egg mixture and whisk well. Add the egg mixture back to the cream mixture and again whisk well. Stir in the rice and cool completely. Preheat the oven to 300 degrees. Place 8 (8-ounce) ramekins in a large oven-proof rectangular pan. Ladle the mixture into the ramekins. Pour in enough water to come up 3/4 of the side of each ramekin. Bake for 1 hour 15 minutes to 1 1/2 hours, or until the center is firm to the touch, but still soft. Remove from the oven and cool completely. Cover and refrigerate until chilled. Sprinkle a teaspoon of the sugar over the top of each custard. Using a hand-held torch, caramelize the sugar on top of each custard. Place on individual serving plates and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C78) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 607 Calories (kcal); 48g Total Fat; (69% calories from fat); 6g Protein; 41g Carbohydrate; 323mg Cholesterol; 51mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Smoked Venison Medallions With Bourbon Mash Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sweet potatoes Olive oil -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons butter 1/4 cup heavy cream Kentucky Bourbon -- to taste 1 recipe Southern Cooked Greens II -- (see recipe) 2 tablespoons chopped green onions === VENISON MEDALLIONS === Fresh cinnamon sticks -- as needed 2 pounds venison loin 4 tablespoons vegetable oil 2 tablespoons flour 2 cups thinly-sliced onions 2 1/2 cups veal stock Preheat the oven to 400 degrees. Season the potatoes with olive oil, salt and pepper. Place in the oven and roast until tender, about 1 hour. Remove from the oven and peel away the skin from each potato. Place the potatoes in a saucepan over medium heat. Add the butter. Season with salt and pepper. Using a hand-held masher, mash the potatoes until they are slightly smooth. Add the cream and incorporate thoroughly. Add the bourbon to taste. Reason with salt and pepper. Set aside, keeping warm. Prepare the smoker using the cinnamon sticks instead of the wood chips. Season the loin with the olive oil, salt and pepper. Place in the smoker, cover and smoke for 15 to 20 minutes. Remove from the smoker. In a large sauté pan, over medium heat, add 2 tablespoons of the vegetable oil. When the pan is hot, sear the loin for 2 to 3 minutes on each side. In sauté pan, over medium heat, combine the remaining 2 tablespoons of olive oil and flour. Mix well. Cook for about 10 minutes for a dark roux or until the color of chocolate, stirring constantly. Add the onions. Season with salt and pepper. Cook until the onions are wilted, about 6 minutes. Stir in the veal stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Reseason if necessary. Remove from the heat and keep warm. Place loin in the oven and roast for about 20 minutes for medium-rare. Remove from the oven and rest for 5 minutes before slicing. Place a spoonful of the sweet potatoes in the center of each plate. Mound the greens around the sweet potatoes. Lay the slices of venison around the potatoes. Spoon some of the gravy over the meat. Garnish with green onions. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C78) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 465 Calories (kcal); 31g Total Fat; (59% calories from fat); 4g Protein; 44g Carbohydrate; 51mg Cholesterol; 868mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cioppino Recipe By :Emeril Lagasse Serving Size : 5 Preparation Time :0:00 Categories : Clams/Mussels Fish (Ocean) Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1 cup Chopped onion 1 tablespoon Chopped garlic 2 cups Coarsely chopped tomatoes 1/2 cup Tomato puree 1/2 cup Chopped parsley 2 cups Red wine Salt -- to taste Freshly ground black pepper -- to taste Cayenne pepper -- to taste 3/4 cup Chopped green pepper 1 pound Snapper fillets 1 pound Shrimp -- peeled and deveined 3 pounds Mussels -- cleaned French bread accompanimet -- optional In a large soup pot heat olive oil. Add the onions, peppers and garlic, and saute for 2 minutes. Add the tomatoes, tomato puree, parsley, wine, salt, pinch of cayenne and pepper. Simmer for 15 minutes. Meanwhile, cut the fish into 2 inch chunks. Place the fish and mussels into the hot sauce and simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5 minutes. Season with salt, pepper and cayenne (it should be slightly spicy). Serve with French bread. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 713 Calories (kcal); 30g Total Fat; (43% calories from fat); 71g Protein; 20g Carbohydrate; 248mg Cholesterol; 1138mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus And Horseradish Cedar Plank Scallops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers First Course Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Horseradish -- grated Juice of one lemon Juice of one orange Zest of one lemon -- blanched Zest of one orange -- blanched 2 tablespoons Chopped cilantro Sugar -- to taste Kosher salt -- to taste 12 large Scallops 1 Cedar plank, abt 8" by 4" -- untreated cedar 2 tablespoons Olive oil 4 cups Fresh spinach -- stemmed, cleaned 2 tablespoons Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Lemon Butter Sauce -- warm - see * Note Chives -- left long 1 tablespoon Chopped chives * Note: See the "Lemon Butter Sauce" recipe which is included in this collection. Preheat oven to 400 degrees. In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro. Season with sugar and salt. Season and oil both sides of the scallops. Lightly oil the cedar plank. Place the scallops on the plank and spread an even layer of the crust over the scallops. Place in the oven and bake for 6 to 8 minutes or until the crust is golden brown. In a large saute pan, heat the olive oil. Add the spinach and wilt for 3 to 4 minutes. Stir in the shallots and garlic. Season with salt and white pepper. Remove the scallops from the oven. Mound the spinach in the center of the plate. Arrange the scallops around the spinach. Spoon the sauce around the plate. Garnish with long chives and chopped chives. This recipe yields 4 servings as a first course. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 7g Total Fat; (42% calories from fat); 8g Protein; 14g Carbohydrate; 10mg Cholesterol; 182mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus And Vodka Cured Salmon Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Kosher salt 1/4 cup Chopped fresh dill 2 tablespoons Grated lemon zest 2 tablespoons Grated orange zest 2 tablespoons Grated lime zest 1/4 cup Absolut Citron Vodka 3 tablespoons Sugar 2 pounds Fresh salmon fillet with skin on -- pin bones removed, rinsed under cold water In a mixing bowl, combine the salt, dill, zest's, vodka and sugar together. Place the salmon, skin-side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a half sheet pan. Place something heavy, like a skillet, weights or a brick (which needs to be wrapped in plastic wrap) on top of the wrapped salmon. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours. Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all of the cure. Using a sharp knife, slice the salmon diagonally, paper thin and set aside. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C18) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 5640mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Cured Salmon Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Coarse salt 1/2 cup Lemon zest 1/2 cup Lime zest 1/2 cup Orange zest 1/2 cup Sugar 3 tablespoons Black peppercorns 2 1/2 pounds Side of salmon with skin Sprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove from the refrigerator and rinse. Slice into paper-thin slices. This recipe yields 2 1/2 pounds of cured salmon. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 632 Calories (kcal); 2g Total Fat; (2% calories from fat); 8g Protein; 162g Carbohydrate; 0mg Cholesterol; 60192mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Gastrique Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 2 tablespoons Water Juice of 6 oranges Juice of 3 lemons Juice of 3 grapefruits In a heavy-bottomed saucepan heat sugar and water, stirring until dissolved. Bring to a boil without stirring and simmer until sugar caramelizes -- it will be thick and amber-colored. Remove pan from heat and CAREFULLY add citrus juices -- it will bubble furiously. Return to heat and continue simmering until thick, syrupy and concentrated. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Citrus Marinated Shark With Jicama Orange Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Shark Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Juice of three limes Juice of three lemons 1/2 cup Coco lopez 2 ounces Tequila 3 tablespoons Chopped green onions 1/4 cup Finely-chopped cilantro 2 tablespoons Finely-chopped red pepper 2 tablespoons Finely-chopped yellow pepper 2 Fresh jalapenos -- finely chopped Salt -- to taste Freshly-ground black pepper -- to taste 2 Shark steaks - (8 oz ea) 2 tablespoons Olive oil 2 cups Jicama Orange Salad -- see * Note Fresh cilantro sprigs Bayou Blast -- see * Note * Note: See the "Jicama Orange Salad" and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection. In a mixing bowl, whisk all the ingredients together except for the shark and olive oil. Season with salt and pepper. Place the fish in a glass casserole dish. Pour the marinate over the shark and refrigerate for 24 hours. Remove the fish from the marinade. Heat the olive oil in a saute pan. Sear the shark for two minutes on each side. Remove from the pan and slice. Mound the salad in the center of the plate. Arrange the shark around the salad. Garnish with fresh cilantro and Bayou Blast. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2354 broadcast 06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 24g Total Fat; (56% calories from fat); trace Protein; 41g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Salmon And Tasso Snapper Appetizers Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Citrus Cured Salmon -- see * Note Tasso Cured Red Snapper -- see * Note 1/2 cup Chive sour cream 2 tablespoons Chopped egg whites 2 tablespoons Chopped egg yolks 2 tablespoons Brunoise red onions 2 tablespoons Capers 4 Brioche croutons 1 ounce Caviar * Note: See the "Citrus Cured Salmon" and "Tasso Cured Red Snapper" recipes which are included in this collection. Make rosettes out of the Citrus Cured Salmon topped with chive cream and caviar. Spread the croutons with chive cream, lay on a couple of slices of Tasso Cured Red Snapper and top with caviar. Place on a platter and garnish with traditional garnishes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 5g Total Fat; (58% calories from fat); 7g Protein; 1g Carbohydrate; 167mg Cholesterol; 580mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Oranges 3 Lemons 2 Grapefruits 1 tablespoon Chopped serrano peppers 2 tablespoons Chopped fresh mint 2 tablespoons Chopped shallots 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Remove the pith and peel from the oranges, lemons, and grapefruits and separate them into segments. In a bowl, combine orange, lemon, and grapefruit sections with peppers, mint, shallots, oil, salt, and pepper. Mix and adjust seasoning. Serve atop your favorite fish. This recipe yields 1 1/2 cups of salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2219 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 29g Total Fat; (35% calories from fat); 10g Protein; 107g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Scallop Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil -- plus 1 tablespoon Olive oil -- for sauteeing 3 tablespoons Citrus Gastrique -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 6 large Sea scallops 2 cups Washed arugula leaves Orange zest -- for garnish * Note: See the "Citrus Gastrique" recipe which is included in this collection. In a small bowl whisk together 1/2 cup of olive oil, orange juice and Citrus Gastrique; season with salt and pepper. Heat remaining tablespoon oil in a saute pan. Season scallops and sear both sides until golden-brown and crusty, about 4 minutes per side. In a salad bowl toss arugula with 2 tablespoons of gastrique vinaigrette. Divide between 2 plates. Place 3 scallops on each plate and drizzle with remaining vinaigrette. Serve immediately, garnished with orange zest. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 61g Total Fat; (96% calories from fat); 5g Protein; 1g Carbohydrate; 10mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus-Rubbed Whole Duck Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Oranges 2 Lemons 3 tablespoons Coarsely-cracked black pepper 2 tablespoons Salt 5 pounds Duck -- whole Preheat oven to 350 degrees. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2270 Calories (kcal); 215g Total Fat; (85% calories from fat); 64g Protein; 20g Carbohydrate; 414mg Cholesterol; 4608mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 37 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Citrus-Savory Caramel Sauce Recipe By :Norman Van Aken Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Light or dark chicken stock 2/3 cup Fresh grapefruit juice 1/2 cup Sugar 2 cups Heavy cream 1/2 teaspoon Light soy sauce Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve. This recipe yields 1 to 1 1/2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from NORMAN'S NEW WORLD CUISINE by Norman Van Aken - published by Random House From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2094 Calories (kcal); 176g Total Fat; (74% calories from fat); 11g Protein; 128g Carbohydrate; 653mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 35 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Clam And Sausage Bake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/2 pound chorizo or other fresh pork sausage -- finely ground 1 cup chopped yellow onions 1 tablespoon chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups fine dried bread crumbs 1 tablespoon finely-chopped fresh parsley leaves 1/2 cup grated Parmigiano-Reggiano cheese Creole seasoning -- see * Note 1 1/4 cups water 1 1/2 pounds Manila clams - (to 2 lbs) -- shucked 2 cups basic butter sauce 2 tablespoons chopped green onions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large sauté pan, over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook until the meat is browned, about 4 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Remove from the heat and pour into a medium mixing bowl and cool completely. In another mixing bowl, combine 2 tablespoons of the oil, the bread crumbs, parsley and cheese. Season with Creole seasoning and mix well. Add the sausage mixture and water to the bread crumbs. Mix well. Grease the bottom of a 10-inch pie pan with the remaining tablespoon of oil. Arrange the clams in 1 layer in the bottom of the pan. Season with Creole seasoning. Cover the clams with the sausage mixture, packing it firmly down onto them. Bake on the center rack of the oven until the top is golden brown, about 18 to 20 minutes. Remove from the oven and spoon onto serving plates. Drizzle the plates with some of the sauce. Garnish with green onions. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D58) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 7g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clam Bake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle Liquid crab boil - (small bot.) 4 Yellow onions - (abt 1 lb) -- quartered 3 Garlic heads -- halved 1 Bouquet garni Salt -- to taste Freshly-ground black pepper -- to taste 4 Fresh sweet corn ears -- cut into thirds 1 1/2 pounds New red potatoes 1/2 pound Hot dogs 1 pound Andouille or smoked sausage -- cut 2" links 4 pounds Steamer clams -- scrubbed 1 cup Melted butter 1 Crusty loaf of bread Fill a large 3 to 4 gallon stock pot fitted with a strainer insert, with enough water to fill the pot two-thirds full. Add crab boil to taste, onions, garlic, and bouquet garni. Season the water with salt and pepper. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, and cook for about 5 minutes, or until the shells open. Discard any clams that do not open. Remove the strainer insert from the pan and drain the boil. Serve the clam boil on paper bags or newspapers. Serve the boil with melted butter and crusty bread. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 588 Calories (kcal); 63g Total Fat; (94% calories from fat); 7g Protein; 1g Carbohydrate; 153mg Cholesterol; 1104mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clam Bake Foil Pouches Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pieces aluminum foil - (24" by 24") 8 pieces cheesecloth - (12" by 12") 8 dozen steamer clams -- scrubbed 1 pound new potatoes -- quartered, blanched 4 ears fresh sweet corn -- cut into fourths, and blanched 4 medium yellow onions -- quartered Creole seasoning -- see * Note 8 all-beef hot dogs 8 breakfast spicy pork sausage links 2 bottles beer 1 pound butter -- melted 2 tablespoons finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill over low heat. For the Foil Pouches: Place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Season with Creole seasoning. Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill. Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open. Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D58) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 46g Total Fat; (83% calories from fat); 3g Protein; 18g Carbohydrate; 124mg Cholesterol; 478mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clam Pot Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Peanut oil 1 bunch Green onions -- julienned 8 Garlic cloves -- thinly sliced 1 Jalapeno pepper -- minced 1 tablespoon Minced ginger 1 pinch Crushed red pepper 4 cups Fish or chicken stock 1 cup Sake or rice wine vinegar 3 pounds Littleneck clams -- scrubbed and soaked 1/4 pound Somen noodles -- cooked al dente 3/4 cup Julienned Holly basil Fish sauce -- to taste In a large pot, heat the oil. When the oil is hot, add the green onions, garlic, jalapeno, ginger and a pinch of crushed red pepper. Stir-fry for 30 seconds. Add the stock and sake. Season with salt and pepper. Bring the liquid to a boil and add the clams. Reduce to a simmer and cover the pot. Simmer for about 8 minutes, shaking the pan occasionally, or until the clams open up. Discard any shells that do not open. Add the pasta and basil. Season with fish sauce. Ladle into individual bowls. This recipe yields about 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 349mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clam Roll Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 4 dozen Ispich clams -- shucked Emeril’s Essence -- see * Note 1 cup Milk 1 cup Cornmeal 1 cup Flour 1 Egg 1 tablespoon Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Chopped parsley 1 tablespoon Capers 2 tablespoons Chopped green onions 1 cup Olive oil 1/4 teaspoon Cayenne 1 tablespoon Creole or whole-grain mustard 1 teaspoon Salt 4 Hot-dog-like rolls (abt 6” to 8” long) 1 cup Shredded lettuce 2 pieces Parchment paper -- cut in half * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the vegetable oil for frying in either a deep sauce pan or a large skillet. Season the clams with Emeril’s Essence. Cover the clams with the milk and refrigerate for 1 hour. Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour. Season the flours with Essence. Dredge the clams in the seasoned flour, coating each clam completely. Place the clams in a wire basket and shake the clams, removing any excess flour. Fry the clams in the hot oil until crispy and golden-brown, about 3 to 4 minutes. For the Tartar Sauce: put the egg, garlic, lemon juice, parsley, capers and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Remove the clams from the oil and drain on a paper-lined plate. Season the clams with salt and pepper. To assemble, spread the tartar sauce on both sides of each roll. Arrange one dozen of the clams on one side of each roll. Top the clams with the shredded lettuce. Roll the clam roll up in parchment paper and slice in half. Serve the rolls with French fries, vinegar, and fresh lemon juice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 781 Calories (kcal); 58g Total Fat; (66% calories from fat); 10g Protein; 56g Carbohydrate; 55mg Cholesterol; 600mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clams Casino Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen Littleneck clams (largest size available) 8 ounces Garlic compound butter (formed into a log about 1" in diameter) 1 cup Rendered andouille sausage 1/2 cup Bread crumbs Emeril's Essence -- see * Note 6 slices Bacon -- cut in 1 1/2" pieces * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Slice the compound butter into 24 equal slices. Place a slice of the butter on each clam. In a food processor, combine the rendered andouille and bread crumbs together. Combine until the ingredients are incorporated. Season with Emeril's Essence. Place a tablespoon of the andouille crust over the butter. Using your hands, pat the crust firmly into the clam shell. Top each shell with the bacon pieces. Place on a baking sheet and bake for 4 to 6 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley and Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 5g Total Fat; (45% calories from fat); 5g Protein; 10g Carbohydrate; 8mg Cholesterol; 268mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Clancy's Fried Oysters With Brie Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Louisiana oysters -- shucked Emeril's Essence -- see * Note 1 cup Flour 1/2 cup Vegetable oil 4 ounces Brie cheese wheel -- cut 12 equal slices 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Chopped garlic 1 pound Fresh spinach -- washed, stemmed * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Pat the oysters dry. Season the oysters with Emeril's Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 31g Total Fat; (66% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Allioli (No Eggs) Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 garlic cloves -- minced 1 cup extra-virgin olive oil Salt -- to taste In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt. This recipe yields about 1 cup. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1945 Calories (kcal); 216g Total Fat; (98% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Classic Bolognese Sauce Recipe By :Lynne Rossetto Kasper Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Heavy cream 10 ounces Pancetta -- diced 1 cup Small-diced carrots 3/4 cup Small-diced celery 1 cup Small-diced onions 3/4 pound Ground chuck 1/2 pound Ground veal 1/2 cup Dry white wine 1 tablespoon Minced garlic 2 tablespoons Italian tomato paste -- diluted in 10 tablespoons Meat stock 1 cup Whole milk Salt -- to taste Freshly-ground black pepper -- to taste In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. This recipe yields sauce for 4 servings. Comments: Bologna's ragu is the most famous in Italy. According to the Bologna chapter of Italy's gastronomic society, L'Accademia Italiana della Cucina, this is the most typical and authentic-tasting rendition of the city's famed sauce. The building of a ragu involves three simple steps; browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragus should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from SPLENDID TABLE by Lynne Rossetto Kasper From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2432 Calories (kcal); 162g Total Fat; (63% calories from fat); 194g Protein; 19g Carbohydrate; 836mg Cholesterol; 8233mg Sodium Food Exchanges: 0 Grain(Starch); 26 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Bordelaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 4 tablespoons Butter - (1/2 stick) 1/4 teaspoon Salt 1/8 teaspoon Freshly-ground black pepper 1 tablespoon Chopped garlic 1 tablespoon Chopped parsley 1/4 cup Dry red wine In a saucepan over medium heat, warm the olive oil and butter. Add the salt and pepper and simmer for about 4 minutes. Add the garlic and parsley and cook for 30 seconds. Drizzle in the wine and simmer for 3 minutes. Remove from heat and serve immediately. This recipe yields 3/4 cup of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 414 Calories (kcal); 41g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 574mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Chicago Hot Dog Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Vienna all-beef hot dogs 2 pounds Idaho potatoes -- unpeeled, and straight cut (3" long by 1/2"-thick) 8 hot dog buns with poppy seeds 1 cup minced onions 1 cup brunoise fresh seeded tomatoes 1 cup yellow mustard 1 cup sweet pickle relish Sport peppers -- to taste Celery salt -- to taste Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 2g Total Fat; (8% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 630mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Cobb Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boneless skinless chicken breasts Drizzle of olive oil Bayou Blast -- see * Note 1/2 pound Raw bacon -- diced 1/2 cup Extra-virgin olive oil Juice from one fresh lemon 1/2 pound Maytag Blue cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 Avocado -- peeled, pitted 1 Beefsteak tomato -- peeled, seeded, and small diced 2 Hard-boiled eggs 2 Bibb Lettuce heads -- washed, patted dry, and thinly sliced * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Season the chicken breast with olive oil and Bayou Blast. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper. In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immedietly. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); 39g Total Fat; (71% calories from fat); 31g Protein; 4g Carbohydrate; 174mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Crab Cakes With A Roasted Corn And Tomato Salad Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1 cup finely-chopped yellow onions 1/2 cup finely-chopped celery 1/4 cup finely-chopped seeded red bell pepper 1/4 cup finely-chopped seeded yellow bell pepper Salt -- to taste Cayenne -- to taste 1 tablespoon chopped garlic 1 pound lump crabmeat -- picked over for shells and cartilage 1/4 cup chopped green onions, green parts only 1/4 cup grated Parmigiano-Reggiano cheese 2 tablespoons finely-chopped fresh parsley leaves 1 tablespoon Creole mustard 1/2 cup mayonnaise 1 1/2 cups dried fine bread crumbs 1 cup vegetable oil 1/4 cup bleached all-purpose flour 3 teaspoons Creole seasoning, (Essence) -- see * Note 1 large egg 1 tablespoon water 2 large Idaho potatoes -- peeled, and cut into shoestrings 1 recipe Fresh Horseradish Sauce -- (see recipe) 1 recipe Roasted Corn And Tomato Salad -- (see recipe) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Melt the butter in a small sauté pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole seasoning. Heat the remaining 1 cup oil to 360 degrees in a large sauté pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley. This recipe yields 10 cakes. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 crab cakes" - - - - - - - - - - - - - - - - - - - Per serving: 3585 Calories (kcal); 344g Total Fat; (84% calories from fat); 94g Protein; 47g Carbohydrate; 642mg Cholesterol; 2030mg Sodium Food Exchanges: 3 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 56 1/2 Fat; 0 Other Carbohydrates NOTES : Crab Cakes adapted from "Emeril’s Creole Christmas Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1997) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Duck A L’orange Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups freshly-squeezed orange juice -- abt 6 oranges, orange rinds reserved 1 duck - (abt 5 lbs) -- cleaned, with innards, wing tips and excess fat removed 2 oranges -- zested 2/3 cup sugar 1 tablespoon Peychaud Bitters 1 1/2 cups duck or chicken stock 2 tablespoons arrowroot -- dissolved in 2 tablespoons cold water 1/2 cup Grand Marnier liqueur Preheat oven to 500 degrees. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour. In a medium heavy saucepan combine the orange juice, zest and sugar over medium-high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside. Add hot duck stock to reduced orange gastrique and simmer over medium-low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken. Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving. Add the Grand Marnier to roasting pan and place over 2 burners on medium-high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck. This recipe yields 2 to 3 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D74) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 89g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Fondue Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- crushed 1 cup dry white wine 1 tablespoon cornstarch 2 tablespoons cold water 1/2 pound Gruyère cheese -- grated 1/2 pound Vacherin cheese -- grated 4 ounces Kirsch 1 pinch freshly-grated nutmeg Freshly-ground white pepper -- to taste 1 loaf French bread -- cubed, lightly toasted Rub the inside of the fondue pot or saucepan, with the crushed garlic clove. Discard the garlic. Add the wine and bring to a simmer. Dissolve the cornstarch in the water and whisk into the wine. Bring to a boil and cook for 2 minutes. Reduce the heat to low and whisk in the cheese, a little at a time. Stir in the Kirsch and season with the nutmeg and pepper. Serve the fondue with the toasted cubes of bread. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D09) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 594 Calories (kcal); 22g Total Fat; (35% calories from fat); 27g Protein; 62g Carbohydrate; 62mg Cholesterol; 885mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Lyonnaise Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Idaho potatoes -- peeled, and sliced 1/2" thick 2 tablespoons olive oil 4 onions -- julienned 2 tablespoons chopped garlic Salt -- to taste Freshly-ground white pepper -- to taste 1 stick butter 1 tablespoon finely-chopped parsley Preheat the oven to 400 degrees. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain and cool. In a large oven-proof sauté pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes. Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C67) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 30g Total Fat; (53% calories from fat); 6g Protein; 52g Carbohydrate; 62mg Cholesterol; 252mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Mexican Chocolate Drink With Fried Bread Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces bittersweet chocolate -- chopped 4 cups whole milk 1 teaspoon cinnamon 4 tablespoons light brown sugar 1 cup brandy 2 cups olive oil 4 cups white bread in 1" cubes 1/4 cup cinnamon sugar 4 cinnamon sticks In a double boiler, melt the chocolate. In a saucepan, combine the milk, cinnamon, and sugar. Bring to a simmer and cook for 5 minutes. Stirring occasionally. Whisk 1 cup of the hot milk into the melted chocolate. Add the mixture back into the simmering milk. Whisk well. Add the brandy to taste. In a large sauté pan, over medium heat, add the olive oil. When the oil is hot, fry the bread until golden brown. Remove and drain on paper towels. Sprinkle with the cinnamon sugar mixture. Ladle the drink into coffee mugs and garnish with the cinnamon sticks. Serve with the fried bread. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C78) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1505 Calories (kcal); 132g Total Fat; (82% calories from fat); 12g Protein; 51g Carbohydrate; 33mg Cholesterol; 132mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Nawlins Bread Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 3/4 cup Sugar 1/2 teaspoon Cinnamon 1/2 teaspoon Vanilla 3 cups Heavy cream 6 cups Cubed day-old bread (such as French baguette, Italian loaf -- or brioche) 1/2 cup Raisins Generously butter an 8- to 10-inch baking pan. In a large mixing bowl whisk eggs thoroughly. Combine sugar and cinnamon and whisk into eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins. Let sit 30 minutes. Preheat oven to 350 degrees. Pour batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until pudding is firm and golden, about 35 minutes more. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-029 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 29g Total Fat; (69% calories from fat); 5g Protein; 23g Carbohydrate; 210mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic New Orleans Bread Pudding With A Bourbon Sauce Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted butter 4 large eggs 1 cup light brown sugar - (firmly packed) 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly-grated nutmeg 1 teaspoon pure vanilla extract 1/4 cup Bourbon 2 cups half-and-half 8 slices day-old French bread -- cut 1/2" cubes 1 cup raisins 1 recipe Spiced Cream -- (see recipe) Kentucky Bourbon Sauce -- (see recipe) Fresh mint sprigs Shaker confectioners’ sugar Preheat the oven to 350 degrees. Grease a 6-cup (9 1/4- by 5 1/4- by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the Spiced Cream. Garnish with a sprig of fresh mint and confectioners’ sugar. This recipe yields about 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 2g Total Fat; (25% calories from fat); 3g Protein; 12g Carbohydrate; 76mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Omelet Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Egg Dishes Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- beaten Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Unsalted butter Season the eggs with salt and pepper. Heat the butter in a 6-inch non-stick saute pan until it foams. Pour in your beaten eggs. Using a rubber spatula, pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan. When almost set, tap the edge of the pan, opposite the handle, on the edge of the burner moving the egg down to the edge of the pan. Tap to fold the egg over by one-third, then fold onto a small service plate. This recipe yields 1 omelet. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 13g Total Fat; (70% calories from fat); 11g Protein; 1g Carbohydrate; 384mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Classic Ragu Bologenese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Heavy cream 10 ounces Fresh fatback 1 cup Small-diced carrots 2/3 cup Small-diced celery 1 cup Small-diced onions 1 tablespoon Minced garlic 2/3 pound Ground chuck 1/2 pound Ground veal 1/2 cup Dry white wine 2 tablespoons Italian tomato paste -- diluted in 10 tablespoons Meat stock 1 cup Whole milk 1 pound Fresh Tagliatelle pasta 1 1 ounce block Parmigiano-Reggiano cheese 2 tablespoons Finely-chopped parsley 1 loaf Italian bread In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, saute the fatback over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Saute the vegetables for about 3 minutes or until the vegetables are translucent. Increase the heat and stir in the chuck and veal. Brown the meat for 5 minutes, or until the meat is medium-brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours all the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. In a pot of boiling salted water, drop the fresh pasta. Cook for 2 minutes and remove from the water. Drain. Toss the pasta with the sauce and mound in the center of the platter. Garnish with grated cheese, parsley and serve with a loaf of bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2376 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 33g Total Fat; (69% calories from fat); 27g Protein; 5g Carbohydrate; 152mg Cholesterol; 142mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Risotto Milanese Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Rice/Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups beef stock or broth -- simmering 2 pinches saffron threads - (generous) 3 tablespoons extra-virgin olive oil 1 large onion -- minced 1 large shallot -- minced 2 1/2 cups Arborio or Carnaroli rice 3/4 cup dry white wine Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup fresh peas 2 1/2 tablespoons unsalted butter -- cut small pieces 1/4 cup heavy cream 3/4 cup grated Parmigiano-Reggiano cheese -- plus more for garnishing, if desired In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads and let it stand while you begin the risotto. In a heavy 3- or 4-quart casserole or Dutch oven, heat olive oil and sauté onion and shallot until soft and golden, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes. Add the wine and stir until evaporated. Season with salt and pepper. Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed. Add peas with second stock addition. Add saffron-infused stock about 10 minutes after adding the wine. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock. When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigiano-Reggiano. Check seasoning and serve immediately, garnished with additional cheese if desired. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A14) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 15g Total Fat; (84% calories from fat); 2g Protein; 5g Carbohydrate; 27mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Italian tomatoes -- seeded and diced 1 small Red onion -- diced 1 tablespoon Minced jalapeno pepper 2 tablespoons Chopped fresh cilantro 1 Lime -- halved Salt -- to taste Freshly-ground black pepper -- to taste In a bowl combine all the ingredients and taste. Adjust seasonings. Serve with your favorite corn chips. This recipe yields 2 cups of salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2219 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 44g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Veal Parmesan Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil -- plus 2 tablespoons Olive oil 2 cups Finely-chopped onions 1/2 cup Finely-chopped carrots 1/2 cup Finely-chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 1 cup Dry red or white wine 2 cans Peeled, seeded, chopped tomatoes -- - (28 oz ea) 1 small can Tomato paste 2 cups Water 1/2 teaspoon Dried thyme 1/2 teaspoon Dried oregano 2 tablespoons Chiffonade of fresh basil 4 Double-cut loin veal chops, bone-in, -- butterflied, and pounded out 1/4" thick 1 cup Flour Bayou Blast -- see * Note 2 Eggs -- beaten with 2 tablespoons Milk 2 cups Fine dried bread crumbs 1 pound Fresh fettuccine 1 recipe Mornay Sauce I -- see * Note 2 ounces Parmigiano-Reggiano cheese -- grated * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Mornay Sauce I" recipes which are included in this collection. Preheat the oven to 400 degrees. In a large saucepan, heat 2 tablespoons of the oil. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft and clear in color. Add the garlic and red wine. Bring the liquid to a boil and reduce by half, about 2 minutes. Stir in the tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Stir in the dried herbs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Stir in the basil. Bring a pot of salted water to a boil. Season the veal chops with salt and pepper. Season the flour with Bayou Blast. Season the egg wash with the Creole seasoning. Season the bread crumbs also with the seasoning. Dredge the veal chops in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating completely. Add 1/4 cup of the oil to two large skillets. When the oil is hot, add two chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden. Remove and drain on paper towels. Season with Bayou Blast. Add the pasta to the boiling water and cook until tender, about 8 minutes. Place the chops on a parchment-lined baking sheet and bake for 4 minutes, or until hot. Remove the pasta from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Toss the pasta with the Mornay Sauce. To serve, mound the pasta in the center of each plate. Lay the veal chop over the pasta. Spoon the sauce over the veal. Garnish with the grated cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 37g Total Fat; (67% calories from fat); 8g Protein; 32g Carbohydrate; 95mg Cholesterol; 295mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clay Pot Chicken And Mushrooms Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Mushrooms Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Bone-in chicken breasts 2 tablespoons Bayou Blast -- see * Note 1/2 pound Shiitake mushrooms -- thinly sliced 1 medium Onion -- cut in 8 wedges 6 whole Garlic cloves 1/2 cup White wine * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 400 degrees. Sprinkle chicken breasts with some of the Bayou Blast and rub in. Place in earthenware pot with mushrooms, onion wedges and garlic cloves. Toss vegetables with remaining Creole seasoning. Pour wine over all and cover pot tightly with aluminum foil. Cook 30 minutes, or until chicken is cooked through and tender. Be careful of hot steam when you uncover pot. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-018 broadcast 02-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 1g Total Fat; (2% calories from fat); 12g Protein; 94g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Clementine Shortcakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Clementines -- peeled, and cut into segments 1/4 cup Sugar Grand Marnier 1 cup Heavy cream 2 tablespoons Confectioners’ sugar 4 Plain shortcakes -- split in half 4 sprigs Fresh mint Confectioners’ sugar -- in a shaker In a small bowl, combine the oranges, sugar and Grand Marnier, to taste. Mix well. Whip the cream and sugar until stiff peaks form. Flavor the cream with Grand Marnier to taste. To serve, place the bottom half of shortcakes in the center of each serving plate. Spoon the oranges over the cake. Place the remaining cake on top of the oranges. Place some of the whipped cream on top of each shortcake. Garnish with mint and sugar. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C28) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 22g Total Fat; (75% calories from fat); 1g Protein; 15g Carbohydrate; 82mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cobb Club Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Brioche roll 1 Boneless chicken breast -- cooked and cooled 1 Hard-boiled egg -- peeled 1/2 Avocado 1/2 cup Shredded Romaine lettuce 3 Tomato slices 3 slices Bacon -- cooked until crisp 1/4 cup Homemade or prepared French dressing 1 tablespoon Crumbled blue cheese Salt -- to taste Freshly-ground black pepper -- to taste Potato salad -- for serving Chopped parsley -- for garnish Slice brioche horizontally into 3 even slices. Combine french dressing and blue cheese and spread on each slice of brioche. Slice chicken, egg and avocado into long thin slices. Start building club on bottom layer of brioche with chicken, seasoning each layer with salt and pepper. Top with tomatoes and lettuce. Top with center layer of bread. Top with egg slices, avocado and bacon. Finish with top layer of brioche and serve with potato salad, garnished with parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 391 Calories (kcal); 33g Total Fat; (72% calories from fat); 16g Protein; 11g Carbohydrate; 234mg Cholesterol; 498mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Battered Shrimp Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Large shrimp, tail on -- peeled and deveined 2 cups Oil 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1/4 cup Flour 1 Egg -- beaten with 2 tablespoons Water 1 cup Coconut flakes === FOR THE SAUCE === 1 tablespoon Honey 2 tablespoons Creole mustard * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360 degrees. Season shrimp with Bayou Blast. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off of the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy saute pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce. in a small bowl mix together the honey and the mustard. Serve with the shrimp. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2224 Calories (kcal); 232g Total Fat; (92% calories from fat); 6g Protein; 39g Carbohydrate; 94mg Cholesterol; 124mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 46 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Charlotte Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Milk 1 cup Sugar 1/2 teaspoon Pure vanilla extract 5 Egg yolks 1/4 cup Cornstarch 1/4 cup Water 1 cup Sweetened flaked coconut 1 tablespoon Butter 1 1/2 tablespoons Gelatin 4 tablespoons Water 1 recipe Sponge Cake -- see * Note 2 cups Strawberry jam -- warm 1/2 cup Whipped heavy cream 1 1/2 cups Sweetened whipped cream * Note: See the "Basic Hot-Milk Sponge Cake" recipe which is included in this collection. In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Soften the gelatin in the water and stir into the hot custard. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally and chill for at least 4 hours. Carefully peel the Sponge Cake back from the paper. Place the cake on a fresh piece of parchment paper. Roll and unroll the cake several times. Using a spatula, spread the jam, evenly, over the sponge cake. Using the paper underneath to help you, carefully roll the cake tightly. Refrigerate until set, about 1 hour. Remove from the refrigerator and slice into 1/4-inch round slices. Butter a shallow 9-inch steel ring and a baking sheet. Line both the sides and bottom of the ring with the cake slices, packing them tightly without overlapping them. Fold the whipping cream into the coconut mixture. Spoon the coconut mixture into the mold. Cover with plastic wrap and refrigerate until set, about 3 hours. Remove from the refrigerator and invert onto a glass serving platter. Slice the mold into individual servings and garnish with sweetened whipped cream and mint. This recipe yields 16 to 20 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 3g Total Fat; (14% calories from fat); 2g Protein; 43g Carbohydrate; 75mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Coconut macaroon cookie crumbs 1 cup Butter cookie crumbs 1/2 cup Melted butter 3 pounds Cream cheese -- softened 1 cup Sugar 6 Eggs 1 cup Coco Lopez milk 1/2 cup Flour 1/2 teaspoon Salt 1 teaspoon Vanilla 1 1/2 cups Fresh shredded coconut - (available in the freezer section) 2 cups Lemon Curd Anglaise Sauce -- see * Note Whipped cream Fresh mint sprigs * Note: See the "Lemon Curd Anglaise Sauce" recipe which is included in this collection. Preheat the oven to 350 degrees. Combine the cookie crumbs and the butter. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the coconut milk. Add the flour, salt and vanilla and blend until smooth. Add the coconut and pulse until incorporated. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Cool the cake completely before cutting. Slice the cheesecake into twelve slices and serve with the Lemon Curd Anglaise Sauce, whipped cream and fresh mint sprigs. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 581 Calories (kcal); 49g Total Fat; (75% calories from fat); 12g Protein; 24g Carbohydrate; 239mg Cholesterol; 530mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cream Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE BATTER === 2 cups Sugar 1/2 cup Butter -- at room temperature 1/2 cup Vegetable oil 5 Eggs -- separated 2 cups Flour 1 teaspoon Baking soda 1/2 cup Ground pecans 1 cup Buttermilk 1 cup Freshly-grated coconut === FROSTING === 1/2 cup Butter -- at room temperature 8 ounces Cream cheese -- at room temperature 1 1/2 pounds Powdered sugar 1 teaspoon Pure vanilla extract 2 tablespoons Milk 1 cup Pecan pieces 1 cup Freshly-grated coconut Preheat the oven to 350 degrees. Lightly grease and flour three 8-inch cake pans. Using an electric mixer, cream the sugar and butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, one at a time, beating well after each yolk. In a separate bowl, sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in the coconut. Using an electric mixer, in a separate bowl, beat the egg whites until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake rack. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside. To make the frosting, use an electric mixer to cream the butter and cream cheese. Add the powdered sugar, vanilla and milk. Mix well. Fold in the pecan pieces. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the coconut. This recipe yields one 8-inch cake. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 9201 Calories (kcal); 427g Total Fat; (41% calories from fat); 85g Protein; 1297g Carbohydrate; 1693mg Cholesterol; 4367mg Sodium Food Exchanges: 13 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 81 Fat; 72 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cream Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Blind-baked 9-inch pastry shell 2 1/4 cups Whole milk -- divided 1 cup Sugar 3 Eggs -- separated 1/4 cup Cornstarch 1 teaspoon Vanilla 1 3/4 cups Toasted coconut 1 tablespoon Butter Preheat the oven to 400 degrees. In a saucepan, whisk the 2 cups of the milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden-brown. This recipe yields 1 pie. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A13 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2342 Calories (kcal); 106g Total Fat; (39% calories from fat); 42g Protein; 322g Carbohydrate; 667mg Cholesterol; 607mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 20 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cream Pie I Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Sugar -- plus 2 tablespoons Sugar 3 cups Milk 4 Eggs -- separated 1/4 cup Cornstarch 1 cup Flaked coconut 1 teaspoon Vanilla extract 1 tablespoon Butter 1 Nine-inch baked pie shell 1/3 cup Toasted coconut In a non-stick one quart saucepan, combine 3/4 cup sugar and 2 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. This recipe yields 8 Blue Plate Dessert servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 8g Total Fat; (32% calories from fat); 6g Protein; 32g Carbohydrate; 110mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Egg yolks 1/2 cup Brown sugar 1 pinch Fresh grated nutmeg 1 tablespoon Pure vanilla extra 2 tablespoons Mount Gay Rum 1 cup Milk 1 cup Coconut milk 5 tablespoons Butter -- melted 2 cups Grated fresh coconut 2 cups Fresh bread crumbs 4 Egg whites -- sweetened, and whipped to stiff peaks Preheat the oven to 350 degrees. Grease a large oven-proof baking dish. In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together. Whisk in the milk and coconut milk. Add the butter, fresh coconut and bread crumbs. Whisk well. Pour the mixture into the prepared pan. Bake for 1 hour. Remove from the oven and cool for 10 minutes. Increase the temperature to 450 degrees. Spread the meringue over the top of the pudding evenly. Place back in the oven for a couple of minutes or until golden brown. This recipe yields 10 to 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 15g Total Fat; (63% calories from fat); 5g Protein; 14g Carbohydrate; 104mg Cholesterol; 150mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Shrimp With Star Fruit And Black Bean Salsa Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Large shrimp - (abt 24) -- peeled, tails on, -- and deveined 1 Egg yolk -- slightly beaten 1 can Red Stripe Beer 2 cups Flour 1 teaspoon Salt 2 cups Fresh coconut 2 Egg whites -- beaten medium peaks Emeril’s Essence -- see * Note 1 Star fruit -- sliced 1/2” slices 1 cup Cooked black beans 1/2 cup Roasted corn kernels 2/3 cup Peeled, seeded, chopped Italian tomatoes 1/2 cup Chopped green onions 1/2 cup Minced red peppers 2 Jalapenos -- seeded and minced Juice of two lemons 3 tablespoons Chopped cilantro 1 teaspoon Minced garlic Cumin -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Sour cream 1 Passion fruit -- seeds removed and -- reserved, minced * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the fryer. In a mixing bowl, whisk the egg and beer together. Whisk in the flour, salt and coconut. Whisk until smooth. Fold in the egg whites before dipping the shrimp. Fry the shrimp for 2 to 3 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Emeril’s Essence. For the salsa: In a mixing bowl, combine the star fruit slices, black beans, roasted corn, tomatoes, green onions, red peppers, and jalapenos, together. Mix thoroughly. Stir in the juice of one lemon, 2 tablespoons chopped cilantro, and garlic. Season with cumin, salt and pepper. For the cream: In a mixing bowl, combine the sour cream, juice of one lemon, 1 tablespoon chopped cilantro, passion fruit seeds, and minced passion fruit. Mix to incorporate. Season with salt and pepper. To serve, dab three small pools of the cream around the edge of the plate. Mound the salsa in the center of the plate. Place the shrimp around the salsa. Garnish with parsley and toasted coconut. This recipe yields 4 servings. Comments: The original recipe title as listed is “Coconut Shrimp With Star Fruit And Black Bean Salsa And Passion Fruit Cream”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2352 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 584 Calories (kcal); 28g Total Fat; (42% calories from fat); 16g Protein; 69g Carbohydrate; 79mg Cholesterol; 606mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Tempura Shrimp Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Flour 1/2 cup Cornstarch 1 large Egg -- beaten 1 cup Grated fresh coconut 1 cup Ice-cold soda water Salt -- to taste 1 pound Large shrimp -- peeled, deveined, and tail left on Creole seasoning -- to taste 1 Plantain 1 recipe Mango Chutney - see * Note 12 Fresh litchee fruit -- washed, patted dry 1 tablespoon Finely-chopped cilantro * Note: See the "Mango Chutney" recipe which is included in this collection. Preheat the fryer. In a medium-sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the plantains. Slice the plantains thinly, lengthwise. Fry the plantains until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains, litchee fruit and cilantro. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C26) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 3g Total Fat; (9% calories from fat); 27g Protein; 46g Carbohydrate; 219mg Cholesterol; 185mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cod Fish Cakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salted Cod Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Salt cod 2 quarts Milk 1/2 cup Chopped onions 1/4 cup Chopped celery 1/2 pound White potatoes -- peeled, diced 1 tablespoon Chopped garlic -- plus 2 teaspoons Chopped garlic 3 cups Water Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon Finely-chopped parsley 1 tablespoon Olive oil 3 Eggs 1/2 cup Heavy cream 1 cup All-purpose flour Bayou Blast -- see * Note 1 cup Fine bread crumbs Oil -- for frying 1 recipe Fondue Piquante -- see * Note Fried spinach - (a handful or so) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Fondue Piquante" recipes which are included in this collection. Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in a fresh quart of milk and refrigerate for another 24 hours. Remove the cod from the milk and rinse well. Pat dry and flake the cod into small pieces. Preheat the fryer. In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season the liquid with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the cod, parsley, remaining tablespoon of garlic, olive oil, 1 egg and cream. Using a hand-held masher, mash mixture until thoroughly blended. Season the mixture with salt and pepper. Cool the mixture completely. Form the mixture into a log, 2 inches thick. Cut the log into 2-inch pieces. In a small mixing bowl, add the flour and season with Bayou Blast. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons of milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with the Creole seasoning. Dredge the cakes in the seasoned flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Fry the cakes until golden brown, about 3 to 4 minutes, stirring often for over-all browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Emeril's seasoning. Serve warm with the Fondue Piquante and garnish with the fried spinach. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 889 Calories (kcal); 36g Total Fat; (37% calories from fat); 79g Protein; 59g Carbohydrate; 377mg Cholesterol; 6285mg Sodium Food Exchanges: 2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coffee Anglaise Dessert Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Milk 1 tablespoon Coffee Syrup -- see * Note 1 Vanilla bean -- split 3 Egg yolks 1 tablespoon Sugar 4 slices White pound cake 1/2 cup Sweetened whipped cream 1/2 cup Raspberries Mint sprigs Espresso powder * Note: See the "Coffee Syrup" recipe which is included in this collection. In a saucepan heat milk, Coffee Syrup and vanilla bean just to a boil. In a mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4 cup of milk mixture into egg mixture, whisking constantly. Pour egg mixture back into saucepan. Stir with a wooden spoon over medium heat until mixture thickens and coats back of spoon. Do not boil mixture or it will curdle. Remove from heat and cool in an icebath. Or pour into a bowl and cool, stirring frequently. To serve, top pound cake slices with whipped cream and berries. Pour coffee sauce around and over cake and sprinkle with espresso powder. Garnish with mint sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2140 broadcast 09-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 6g Total Fat; (51% calories from fat); 5g Protein; 9g Carbohydrate; 170mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coffee Ice Cream Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Semisweet chocolate -- melted and warm 1 stick Unsalted butter -- melted 2 ounces Kaluha 1/2 cup Flour -- plus 2 tablespoons Flour 1/4 cup Cocoa powder 5 large Eggs 1 1/4 cups Sugar 1 1/4 cups Macadamia nuts -- chopped 1 cup White chocolate chips 1 tablespoon Espresso powder 4 scoops Coffee ice cream 2 cups Chocolate sauce -- in squeeze bottle Whipped cream -- in pastry bag with a star tip 1 tablespoon Espresso powder Powdered sugar -- in shaker Fresh mint sprigs Preheat the oven to 350 degrees. Line a 15 1/2- by 10 1/2-inch jelly pan with aluminum foil. Let the foil come over the sides of the pan, about 2 inches. Butter the foil. Stir the chocolate, butter and Kaluha together. Sift the flour and cocoa together. Using an electric mixer with a whip attachment, beat the eggs at high speed until the eggs are frothy. While the eggs are beating, slowly add the sugar. Beat the eggs and sugar for 8 to 10 minutes or until the mixture is pale yellow in color and forms a ribbon-like texture. Beat in the chocolate mixture. Fold in the sifted flour-cocoa mixture into the egg mixture in two batches. Fold in the nuts, espresso powder and chips. Pour into the prepared pan and bake for 20 to 25 minutes or until the center of the cake is done. Do not overbake. Let the brownies cool. Using a 4-inch round cutter, cut the brownies into 8 circles. Place one brownie circle in the center of the plate. Place a scoop of ice cream on the brownie. Top with a second circle. Drizzle with the chocolate sauce. Garish with whipped cream, espresso powder, powdered sugar and mint. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1567 Calories (kcal); 97g Total Fat; (53% calories from fat); 21g Protein; 166g Carbohydrate; 326mg Cholesterol; 201mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coffee Macaroons Recipe By :Emeril Lagasse Serving Size : 42 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup blanched almonds 2 tablespoons light brown sugar 1 1/2 cups confectioners’ sugar 4 large egg whites -- at room temperature 1/8 teaspoon cream of tartar 1 tablespoon freeze-dried coffee -- dissolved in 1 teaspoon boiling water 1 cup Chocolate Ganache -- at room temperature === CHOCOLATE GANACHE === 2 1/4 ounces bittersweet chocolate 3 tablespoons heavy cream -- plus 1 teaspoon heavy cream Preheat the oven to 375 degrees. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners' sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixer and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth and shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter will spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4-inch plain pastry tube, with the batter. Line two half-sheet pans with parchment paper. Pipe the domes in staggering rows 1-inch wide and 1-inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right-side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate. For the Chocolate Ganache: Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken. This recipe yields about 3 1/2 dozen filled macaroons. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D19) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (70% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "The French Cookie Book", by Bruce Healy with Paul Bugat, published by William Morrow, 1994 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coffee Syrup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Strong coffee 1 cup Sugar 1/2 teaspoon Vanilla In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves; cool before using. This recipe yields 1 to 1 1/2 cups of syrup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2140 broadcast 09-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 780 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Coho Salmon En Papillote Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 4 whole individual Coho salmon -- scaled, gutted, and opened up flat Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound small new potatoes -- sliced 1/4" thick 1 cup julienned onions 8 slices tomatoes - (abt 1/2" thick) 1/4 cup julienned preserved lemon 1/2 cup Kalamata olives -- pitted, halved 4 tablespoons finely-chopped fresh mild herbs - (such as basil, chervil, parsley, tarragon, etc.) Preheat the oven to 400 degrees. Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and cut a half heart shape, away from the fold. Open the parchment paper to reveal a heart shape on a flat surface, and brush each with 1 tablespoon of olive oil. Season the salmon with salt and pepper. Place each salmon on half of the parchment sheet. Season the potatoes with salt and pepper. Place a layer of the potatoes on each salmon. Season the onions with salt and pepper. Secondly, place a layer of the onions over the potatoes. Season the tomatoes with salt and pepper. Thirdly, place a layer of the tomatoes over the potatoes. Next, place a layer of the preserved lemon over the tomatoes. Finally, lay the olives over the lemons. Sprinkle the top of each salmon with 1 tablespoon of the herbs. To close each bag, fold the second side of the paper over the salmon, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Place each bag on a baking sheet and bake until the paper is puffed up and golden brown, for about 20 minutes. To serve, place a bag on each plate, slit the bag in an "X", and fold back the paper. Serve hot. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C31) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 21g Total Fat; (96% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 471mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Colaradito - (Red Oaxacan Mole) Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHICKEN === 1 large Chicken - (abt 3 1/2 lbs) -- cut serving pieces 1 medium White onion -- roughly chopped 1 small Garlic head -- scored around middle 4 Fresh marjoram or oregano sprigs 4 Fresh thyme sprigs 4 Fresh flat-leaf parsley sprigs Sea salt -- to taste === SAUCE === 12 Chiles guajillos or chilcostles 1/2 pound Tomatoes -- stewed 4 tablespoons Melted lard or safflower oil 1/4 cup Sesame seeds 1 1/2 tablespoons Dried oregano 2 Whole cloves 2 whole Allspice berries 1 medium White onion -- thickly sliced 9 small Garlic cloves -- peeled 1 Cinnamon stick - (3" long) -- broken thin strips 1 small Ripe plantain -- peeled, and cut into thick rounds 3 slices French bread 1 ounce Mexican chocolate Sea salt -- to taste 3 cups Cooked white rice -- seasoned 12 Corn tortillas -- warm Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes. Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes. Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little of the water in which the chiles are soaking if necessary. Add more lard to the pan and heat; add the onion and garlic and fry until translucent. Add the cinnamon pieces and fry until the onions and garlic are lightly browned. Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more. Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon. Serve with white rice and tortillas. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B34 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 967 Calories (kcal); 12g Total Fat; (11% calories from fat); 28g Protein; 188g Carbohydrate; 0mg Cholesterol; 1477mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Asparagus Soup With Quail Eggs And Caviar Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Asparagus Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Fresh green asparagus -- trimmed, and cut into 2" pieces 8 cups Water 4 tablespoons Butter 1 cup Minced yellow onions 1 cup Minced leeks, white part only Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon Chopped garlic 1/4 cup All-purpose flour 1 cup Heavy cream 1/4 cup Creme fraiche 6 Hard-boiled quail eggs -- halved 2 ounces Caviar Chopped chives Add the water to a saucepan and season with salt. Bring the liquid to a boil. Add the asparagus and cook for 3 minutes. Remove and drain, reserving the water and asparagus. In a large saucepan, melt the butter. Add the onions and leeks. Season with salt and pepper. Saute until slightly wilted, about 2 minutes. Stir in the garlic and flour. Continue to cook for 2 minutes. Stir in the cooked asparagus and reserved liquid. Season with salt and pepper. Bring the liquid to a simmer and cook for 25 minutes, or until the asparagus are very tender. Using a hand-held blender, puree the soup until smooth. Remove and strain, discard any leftover fibers. Add the liquid back to the saucepan and whisk in the cream. Reseason with salt and pepper. Remove from the heat and chill the soup completely. Garnish each soup with a drizzle of creme fraiche, 2 quail egg halves, caviar and chives. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 27g Total Fat; (85% calories from fat); 4g Protein; 6g Carbohydrate; 140mg Cholesterol; 249mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Cellophane Noodles With Chicken Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Boneless skinless chicken breasts -- (abt 1 lb total) 2 ounces Cellophane noodles === MARINADE === 1/4 cup Soy sauce 2 tablespoons Rice wine vinegar 1 teaspoon Minced garlic 1 teaspoon Minced fresh ginger 1 teaspoon Sesame oil 1 teaspoon Sugar === DRESSING === 1 1/2 teaspoons Wasabi powder 1/4 cup Rice wine vinegar 1 tablespoon Soy sauce 1/2 teaspoon Sugar 1/2 teaspoon Sesame oil 1/4 pound Asparagus -- blanched al dente, -- cut into 2" pieces 1 small Cucumber -- peeled, seeded, -- cut 2" batonnettes 2 cups Cleaned spinach leaves 2 tablespoons Thinly shaved green onions Make the marinade: Combine the marinade ingredients, mix well, and place in a non-reactive dish. Place the chicken breast into the marinade, turning it over to make sure it's coated on both sides. Cover and refrigerate for 4 hours. Drop the bean threads into the hot water. Stir and let sit for 10 minutes or until the noodles are "glassy" and soft. Drain, run under cold water, and reserve. Make the dressing: In a small bowl, mix together the wasabi powder, and 1 tablespoon of water. Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar, and sesame oil. Mix well. Thinly slice the chicken breast. Toss together the noodles, chicken, asparagus, cucumbers, and the dressing. Place a nest of spinach on a salad plate. Make a small amount of noodle salad in the center of the spinach. Garnish with green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 2g Total Fat; (13% calories from fat); 20g Protein; 13g Carbohydrate; 46mg Cholesterol; 911mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Chicken Roulades With Fruit Chutney Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Ground chicken 2 tablespoons Chopped shallots 1 tablespoon Chopped garlic 1/4 cup Heavy cream 2 tablespoons Cognac 1 tablespoon Finely-chopped fresh parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 Boneless skinless chicken breast -- - (6 to 8 oz ea) 4 cups Water 12 Croutons, 2" round by 1/8" thick -- toasted 1/2 cup Assorted fruit chutney 1 tablespoon Finely-chopped fresh parsley leaves In a food processor, fitted with a metal blade, combine the ground chicken, shallots, garlic, cream, Cognac, and parsley. Process until smooth. Season with salt and pepper. To check the seasoning; bring a pot of water to a boil. Roll 1 teaspoon of the filling into a ball. Add to the boiling water and cook for about 2 minutes. Remove from the water and drain. Taste the chicken and reseason if necessary. Place each piece of chicken between two pieces of plastic wrap. Using a meat mallet, pound out the chicken thinly, about 1/4-inch thick. Remove from the plastic wrap and season both sides with salt and pepper. Divide the filling in half and spread evenly over the chicken. Roll the chicken up tightly. Wrap the roll tightly in plastic wrap, tying the ends with twine. Place the chicken in the boiling water and poach for 20 minutes. Remove from the water and cool completely. Place in the refrigerator until chilled. Slice the chicken into 1/4-inch slices and place on each crouton. Place 1 teaspoon of the chutney on top of each crouton. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 12g Total Fat; (36% calories from fat); 45g Protein; 3g Carbohydrate; 142mg Cholesterol; 142mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Cucumber Soup With Louisiana Oysters On The Half Shell Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 6 large Cucumbers -- peeled, seeded, and diced 10 cups Chicken stock 1 cup Plain yogurt 1/2 cup Extra-virgin olive oil Juice of two lemons 1/4 cup Minced shallots 24 Louisiana oysters on the half shell 1 ounce Osetria caviar 1 tablespoon Finely-chopped freshly parsley leaves In a 1-gallon saucepan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and cucumbers. Season with salt and pepper. Saute for 4 to 6 minutes, or until wilted. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Remove from the heat, using a hand-held blender or food processor, puree until smooth. Chill the soup completely. Stir in the yogurt. Season with salt and pepper. Refrigerate until ready to use. In a small mixing bowl, whisk the olive oil and lemon juice together. Whisk in the shallots. Season with salt and black pepper. To serve, ladle the soup into eight bowls. Arrange three of the oysters around each bowl of the soup. Drizzle the sauce over each oyster. Garnish each oyster with the caviar. Garnish the soup with parsley. This recipe yields 8 servings. Comments: The original recipe title as listed is "Cold Cucumber Soup With Louisiana Oysters On The Half Shell And Osteria Caviar". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 17g Total Fat; (70% calories from fat); 4g Protein; 12g Carbohydrate; 4mg Cholesterol; 2704mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Lobster And Vanilla Bean Salad Over Fresh Maiche With Toasted Croutons Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 vanilla beans -- split in half, and pulp removed 1 1/4 cups vegetable oil 1 egg 1 tablespoon Dijon mustard 1 tablespoon finely-chopped tarragon leaves 1 lemon -- juiced 1 pound cooked fresh lobster meat -- diced 1/2" thick 1/2 pound Idaho potatoes -- peeled, diced 1/2", cooked until tender, and cooled 1/4 cup small-diced red onion 1/4 cup small-diced celery 1/2 teaspoon chopped garlic 1/2 pound fresh maiche -- cleaned 1 tablespoon chopped fresh parsley leaves 12 French bread rounds - (2" by 1/4" thick) -- toasted In a saucepan, over medium heat, combine the vanilla bean, pulp and oil. Bring to a simmer and cook for 10 minutes. Remove from the heat, cool completely and strain. In a food processor, fitted with a metal blade, combine the egg, mustard, tarragon and lemon. Process until smooth. Season with salt and pepper. With the machine running, add 1 cup of the vanilla oil slowly, in a steady stream. Process until the mixture is thick and creamy. Remove and refrigerate for at least 1 hour. Can be made the day ahead of time. In a mixing bowl, combine the lobster, potatoes, onions, celery and garlic. Season with salt and pepper. Toss well. Fold in the vanilla bean emulsion. Mix well. In another mixing bowl, toss the maiche with the remaining vanilla oil. Season with salt and pepper. To serve, place the greens in the center of each serving plate. Mound the lobster salad in the cneter of each plate of greens. Garnish with parsley. Serve the croutons with the salad. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 670 Calories (kcal); 69g Total Fat; (91% calories from fat); 3g Protein; 12g Carbohydrate; 47mg Cholesterol; 65mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Poached Salmon Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Chopped celery 1 tablespoon Chopped carrots 2 tablespoons Rough-chopped onions 2 cups Water 1 cup White wine 1 Bay leaf 1 1/2 teaspoons Salt 1 Lemon -- cut in half 2 sprigs Parsley 5 Black peppercorns 9 ounces Center-cut salmon fillet (cut into 6 equally-sized rectangles) 4 cups Baby spinach -- cleaned === MARINADE === 1 tablespoon Lemon juice 1 teaspoon Chopped lemon zest 2 tablespoons Chopped fresh dill 2 tablespoons Chopped fresh parsley 1/2 cup Olive oil 1 1/2 teaspoons Chopped shallots Salt -- to taste Freshly-ground black pepper -- to taste In a shallow skillet place celery, carrots, onions, wine, water, bay leaf, salt, lemon, parsley, and peppercorns. Bring to a boil, reduce the heat, and carefully place the salmon pieces into the simmering liquid, cover and simmer for 4 minutes. Meanwhile make the marinade. In a bowl mix together lemon juice, zest, dill, parsley, olive oil, shallots, salt and pepper. Pour the marinade into a non-reactive pan or container with a flat bottom and just enough space to lay the cooked salmon. Now remove the salmon from the skillet and place it into the marinade. Let cool for 1 hour. Toss the spinach in a little of the marinade and season with the salt and pepper, and divide between two serving plates. Using a slotted spatula (to remove any excess marinade) place salmon atop the spinach. This recipe yields 2 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 593 Calories (kcal); 55g Total Fat; (90% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 1653mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Puree Of White Bean Soup With A Crispy Pancetta Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Dried Beans Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Dried navy beans 6 cups Low-sodium chicken stock Freshly-ground white pepper -- to taste 1 cup Water 1/4 cup Heavy cream - (to 1/2 cup) 8 ounces Diced pancetta 3/4 cup Small-diced, seeded Creole tomatoes 1/2 cup Small-diced red onion 2 tablespoons Fresh basil leaves chiffonade 1 cup Cubed white bread - (1/4" cubes) -- toasted Drizzle of olive oil In a large saucepan, over medium heat, combine the beans and 6 cups of the chicken stock. Season with pepper. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hours, or until tender. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. In a saute pan, over medium heat, render the pancetta until crispy, about 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving fat for later use and cool. In a mixing bowl, add the tomatoes. Season with salt and pepper. Add the crispy pancetta, red onions, basil, and croutons. Season with a drizzle of the olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish. This recipe yields 8 to 10 servings. Comments: The original recipe title as listed is "Cold Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); trace Total Fat; (3% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Shrimp Bisque With A Smoked Shrimp Relish Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Large shrimp -- head on 2 tablespoons Olive oil Salt -- to taste Freshly-ground white pepper -- to taste 2 cups Chopped onions 1 cup Chopped carrots 1 cup Chopped celery 1 cup Brandy 1/4 cup Tomato paste 3 Garlic cloves -- crushed 2 Bay leaves 4 Fresh tarragon sprigs 4 Fresh thyme sprigs 6 Black peppercorns Water - (abt 1 gallon) -- to cover 4 ounces Flour 4 ounces Butter 1 cup Heavy cream 2 teaspoons Chopped fresh tarragon Splash of brandy Peel the shrimp, reserving the shells. In a large stock pot, over medium-high heat, heat the oil. Add the shrimp shells. Season with salt and pepper. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper. Saute for 4 to 6 minutes, or until tender. Carefully add the brandy and flame, shaking the pan back and forth a couple of times. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes. In a mixing bowl, combine the flour and butter, mix well to make a Beurre Manie, forming the mixture into a long about 1-inch thick stick. Wrap the stick in plastic wrap and chill until firm. Strain the liquid. Wash out the stock pot and place the liquid back into the pan and bring the liquid back to a simmer. Whisk in the Beurre Manie a small piece at a time. Cook for 20 minutes. Whisk in the cream. Season with salt and pepper. Remove from the heat and cool completely. Refrigerate until completely chilled, about 2 hours. Preheat the smoker. Season the shrimp with salt and white pepper. Place the shrimp in the smoker and smoke for 6 to 8 minutes, or until the shrimp turn pink and the tails curl in. Remove from the smoker and cool. Remove the soup from the refrigerator and season with salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with 2 shrimp, tarragon and a splash of brandy. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B48 broadcast 07-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 567 Calories (kcal); 29g Total Fat; (52% calories from fat); 38g Protein; 21g Carbohydrate; 331mg Cholesterol; 466mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Soba Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boneless skinless chicken breasts -- (abt 6 oz ea) 3 tablespoons Sesame oil Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Minced garlic 1 teaspoon Minced ginger 1 teaspoon Chili paste 1 teaspoon Sugar 1/4 cup Hoisin sauce 2 tablespoons Rice wine vinegar 1/4 cup Smooth peanut butter 1/2 cup Water 1 pound Soba noodles 1/2 cup Chopped toasted peanuts 1/4 cup Chopped green onions, green part only Preheat the grill. Bring a pot of salted water to a boil. Season the chicken breast with 1 tablespoon of sesame oil, salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes on each side. Remove from the grill and cool completely. In a saucepan, heat the remaining sesame oil. Add the garlic, ginger and chili paste. Cook for 1 minute, stirring constantly. Stir in the sugar and continue to cook for 1 minute. Stir in the hoisin, vinegar, peanut butter and water. Mix well. Bring the mixture to a simmer and remove from the heat. Cool the sauce completely. Add the noodles to the water and cook until tender, about 4 to 4 1/2 minutes, stirring the noodles constantly with chop sticks. Drain and rinse the noodles under cold water, using your fingers to separate the noodles while cooling. Toss the noodles in the peanut dressing. Slice the chicken, very thin, on the bias. Add the sliced chicken, peanuts and green onions to the pasta. Mix well. Season with salt and pepper. Serve the noodles cold. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1481 Calories (kcal); 43g Total Fat; (24% calories from fat); 97g Protein; 194g Carbohydrate; 138mg Cholesterol; 2637mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Spinach-Stuffed Beef Tenderloin Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds Beef tenderloin Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Cooked, squeezed, chopped spinach 1/2 cup Julienned roasted red peppers or pimentos 6 Garlic cloves -- sliced 1/2 cup Grated Parmesan cheese 2 tablespoons Oil Preheat oven to 400 degrees. Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling. In a large saute pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 minutes or until a meat thermometer registers 120 to 125 degrees for rare (for medium-rare, roast until temperature registers 135 to 140 degrees). Remove, cool completely and wrap air tight for your picnic. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2158 broadcast 05-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4947 Calories (kcal); 405g Total Fat; (74% calories from fat); 300g Protein; 7g Carbohydrate; 1160mg Cholesterol; 1510mg Sodium Food Exchanges: 0 Grain(Starch); 40 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 55 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Colorado Stuffed Rack Of Lamb Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Colorado Racks of Lamb Emeril's Essence -- see * Note 3 cups Lamb Rillette -- see * Note 1 cup Creole mustard 1 cup Fine dried bread crumbs 2 tablespoons Olive oil * Note: See the "Emeril's Essence Information" and "Lamb Rillette" recipes which are included in this collection. Preheat the oven to 400 degrees. Slice the racks into chops and season the entire chop with Emeril's Essence. Place the chops on the grill and cook for 1 minute on each side. Remove from the grill and cool. Using a sharp knife, make a slit on the side of each chop about 1 1/2 inches long and deep, forming a pocket. Stuff each chop with 1/4 cup of the Lamb Rillette. Smear each chop with Creole mustard. In a mixing bowl, combine the bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Place the chops in an oven-proof pan. Sprinkle 1/4 cup of the bread crumbs over each chop. Place the chops in the oven and roast them for 6 to 8 minutes for medium-rare. Remove the chops from the oven and rest for about 2 minutes before serving. This recipe yields 12 stuffed chops. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Composed Tuna Timbale Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Top grade tuna 1 teaspoon Wasabi powder 2 tablespoons Rice wine vinegar -- divided 1/4 cup Light oil 1 teaspoon Sesame oil 1 teaspoon Thinly-sliced pickled ginger 12 thin Cucumber slices -- peeled 1/2 teaspoon Soy sauce 1/2 cup Seaweed salad 1 tablespoon Toasted sesame seeds Salt -- to taste Freshly-ground black pepper -- to taste In a bowl combine wasabi with 1 tablespoon of water and allow to sit for 20 minutes. Then add 1 tablespoon of the rice wine vinegar, light oil, and sesame oil. Taste and season with salt and pepper. Thinly slice the tuna into small rectangles, and toss with the pickled ginger and the soy sauce. Toss the cucumber slices with the remaining rice wine vinegar. Using a 2-inch diameter biscuit ring as a mold, begin building your composed salad. Place the biscuit cutter in the center of a salad plate. Place 6 of the slices of cucumber into the cutter and press to fit. Divide the tuna and place 1/2 of it into the cutter on top of the cucumber slices. Top with a dollop of the wasabi dressing. Remove the cutter carefully. Drizzle the plate with more dressing. Garnish the entire plate with sesame seeds. This recipe yields 2 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2216 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 4g Total Fat; (56% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Conch Fritters Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Fritters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Conch meat -- diced 2 Eggs 1 1/2 teaspoons Bayou Blast -- see * Note 1/4 cup Diced green bell pepper 2 tablespoons Chopped scallions 1 tablespoon Minced garlic 1 teaspoon Baking powder 1/2 cup Milk 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper 1 1/2 cups Flour - (about) Tartar sauce, for serving -- (optional) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. In a bowl combine conch, eggs, Bayou Blast, green pepper, scallions, garlic, baking powder and milk; mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop nicely from a spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by tablespoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with tartar sauce if you like. This recipe yields 18 to 24 fritters. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); 1g Total Fat; (49% calories from fat); 1g Protein; 1g Carbohydrate; 22mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Conch Fritters With Mango Chutney Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Fritters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Conch meat 2 tablespoons Vegetable oil 1/2 cup Chopped onions Bayou Blast -- see * Note 1 tablespoon Chopped garlic 3 Eggs -- beaten 1 1/2 cups Milk 2 teaspoons Baking powder Salt -- to taste Cayenne pepper -- to taste 3 1/4 cups Flour 1 tablespoon Chopped parsley Solid vegetable shortening -- for deep-frying 1 cup Mango chutney * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Bayou Blast. Saute for about 3 minutes, or until slightly wilted. Season the conch with the Creole seasoning. Add the conch, and saute for 2 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm. This recipe yields about 2 dozen fritters. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 2g Total Fat; (23% calories from fat); 3g Protein; 14g Carbohydrate; 25mg Cholesterol; 56mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Confit Of Duck Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CURING THE DUCK === 5 pounds Duck - (1 whole duck) 3 tablespoons Kosher salt 1 tablespoon Freshly-ground black pepper === FINISHING THE CONFIT === 10 Garlic gloves 4 Bay leaves 4 sprigs Fresh thyme Reserved fat 2 tablespoons Black peppercorns 1 tablespoon Kosher salt 6 cups Olive oil -- to 8 cups Butcher the duck into 8 pieces, discarding the wings and reserving the fat. Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels. Preheat the oven to 200 degrees. Lay the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add enough olive oil to cover the duck completely. Cover the pot with foil and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the oil and strain, reserving the duck confit oil. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2436 broadcast 11-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 11552 Calories (kcal); 1297g Total Fat; (99% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 22576mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 259 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Confit Of Exotic Mushrooms With Fresh Angel Hair Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Confit exotic mushrooms (mixed wild mushrooms) 1 pound Fresh angel hair pasta -- blanched al dente, and tossed with olive oil 1 bottle Truffle oil -- to drizzle 2 Truffles 1 cup Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste Chives, long 2 tablespoons Chopped chives In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the mushrooms and continue sauteing for 2 minutes. Season with salt and pepper. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove from the water and drain. Drizzle with the truffle oil and season with salt and pepper. To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. Garnish with the chives. This recipe yields 4 servings. Comments: The original recipe title as listed is "Confit Of Exotic Mushrooms With Fresh Angel Hair Pasta Tossed In Truffle Oil With Shaved Truffles And Parmigiano-Reggiano Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 5g Total Fat; (71% calories from fat); 1g Protein; 4g Carbohydrate; 3mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Confit Of Mushrooms Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Wild and exotic mushrooms -- sliced (about 5 cups of slices) 5 cups Vegetable oil 2 whole Garlic heads -- split in half 1 tablespoon Black peppercorns 5 sprigs Fresh thyme 2 Bay leaves Salt -- to taste Preheat the oven to 200 degrees. Place the mushrooms in a stainless baking pan, 9- by 13-inches. Pour the vegetable oil over the mushrooms. Tie the remaining ingredients together in cheesecloth, forming a small pouch. Tie the pouch with butcher's twine. Place the bouquet garni in the oil and cover with foil. Place in the oven and cook for 2 hours. Drain the mushrooms reserving the oil. This recipe yields 1 pound. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 9685 Calories (kcal); 1091g Total Fat; (99% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 218 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Confit Of Mushrooms w Pasta, Truffle Oil & Shavings & Chees Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Pasta rags (pasta sheets torn into 2" pieces) 2 tablespoons Confit Of Mushrooms oil -- see * Note Salt -- to taste Freshly-ground white pepper -- to taste 1 pound Confit Of Mushrooms -- see * Note 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 small Black truffle -- shaved 4 ounces Grated Parmigiano-Reggiano cheese White truffle oil -- for drizzling * Note: See the "Confit Of Mushrooms" recipe which is included in this collection. Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3 to 4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the Confit Of Mushrooms oil. Season with salt and white pepper. In a saute pan, heat the remaining Confit Of Mushrooms oil. Saute the Confit Of Mushrooms for 1 minute. Add the shallots and garlic and saute a few minutes longer. Pour over the pasta and garnish with the black truffle shavings, grated Parmigiano-Reggiano cheese, and a drizzle or two of white truffle oil. This recipe yields 4 servings. Comments: The full recipe title as listed is "Confit Of Wild And Exotic Mushrooms With Pasta Rags, White Truffle Oil, Shaved Truffles, And Parmigiano-Reggiano Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Consomme Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Egg whites 1 pound Ground lean chicken 1 Onion -- small diced 1/2 pound Carrots -- small diced 1/2 pound Leeks -- small diced 1/2 pound Celery -- small diced 1 cup Tomato puree 5 Black pepper corns 2 Bay leaves 1/2 bunch Parsley stems 3 Fresh thyme sprigs 1 gallon Chicken stock -- cold Salt -- to taste Hot sauce -- to taste === TRADITIONAL GARNISHES === Brunoise - Consomme garnished with small 1 cubes carrots, turnips, leeks, celery, peas, and chervil Cheveux d'anges - Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees). Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes. This recipe yields 1 gallon of consomme. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A36 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 924 Calories (kcal); 5g Total Fat; (5% calories from fat); 77g Protein; 95g Carbohydrate; 0mg Cholesterol; 36444mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cool 'N' Spicy Green Tomato Soup With Crab And Country Ham Recipe By :Ben Baker Serving Size : 12 Preparation Time :0:00 Categories : Crab Seafood Shellfish Soups/Stews Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 5 ounces Country ham -- julienned 2 medium Onions -- peeled, sliced thin 6 whole Garlic cloves -- peeled 2 Bay leaves 2 Jalapenos -- stemmed, sliced 4 Green anaheims 2 Green pasilla chilies 3 1/2 pounds Firm, green tomatoes -- cored, and cut into eighths 1 1/2 quarts Chicken stock 3 tablespoons Lemon juice 1 1/2 tablespoons Hot sauce Salt -- to taste 1 pound Lump crabmeat -- picked over for cartilage 1 1/2 cups Sour cream 1 cup Peeled, seeded, chopped fresh tomatoes 6 tablespoons Capers 1/2 cup Chopped green onions Freshly-ground black pepper -- to taste In a large saucepan, heat the oil. When the oil is hot, add the ham, pan-fry until crispy and golden, about 2 minutes. Remove the pan from the heat and strain, reserving the oil and ham. Return the oil to the pan and heat. Add the onions and saute until soft, about 3 to 4 minutes. Season the onions with salt and pepper. Add the garlic, bay leaves and chilies, and cook for 5 minutes. Add the tomatoes and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 15 minutes or until the tomatoes soften. Remove the bay leaves. Using a hand-held blender, puree the soup until smooth. Chill the soup. Add the lemon juice and hot sauce. Season with salt. In a mixing bowl, mix the crabmeat, sour cream, tomatoes, capers and green onions together. Season the salad with salt and pepper. To serve, ladle the soup into individual bowls and garnish with the crab salad and crispy ham. The soup can be served either chilled or warm. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from a recipe by Ben Baker of Magnolia Grill From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 16g Total Fat; (72% calories from fat); 9g Protein; 5g Carbohydrate; 42mg Cholesterol; 1287mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coq Au Vin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Bacon -- chopped 8 Chicken thighs - (abt 4 oz ea) -- skin on 1/2 cup Flour -- plus 3 tablespoons Flour Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Julienned onions 1 pound Domestic cap mushrooms -- thinly sliced 1/4 cup Chopped shallots 2 tablespoons Chopped garlic 1 tablespoon Chopped fresh thyme 2 Bay leaves 3 cups Young full-bodied red wine 2 cups Brown chicken stock 2 tablespoons Butter 1 tablespoon Finely-chopped parsley In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the bacon fat and saute for 2 to 3 minutes or until tender. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the bacon and chicken to the vegetable mixture. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the chicken until very tender about 30 to 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 48g Total Fat; (68% calories from fat); 29g Protein; 20g Carbohydrate; 88mg Cholesterol; 1418mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coriander Tuna, Parsnip Puree & 25 Year Old Vinegar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Cooked green lentils 1/2 cup Chopped green onions 1/2 cup Peeled, seeded, chopped tomatoes 1/2 cup Veal stock Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Balsamic vinegar - 25 years old 4 Tuna steaks - (6 oz ea) 1/4 cup Olive oil Emeril's Essence -- see * Note 1 cup Cracked toasted coriander seed 1 cup Parsnip puree -- warm 2 tablespoons Chopped green onions 1/2 cup Sizzled leeks (fried julienne leeks) * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For the sauce, in a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 30 seconds. Add the lentils, green onions, and tomatoes. Saute for 1 minute. Season with salt and pepper. Add the veal stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 to 3 minutes. Stir in the balsamic vinegar. Re-season if needed. For the tuna, rub each piece of tuna with 2 tablespoons of olive oil and season with Emeril's Essence. Crust the tuna in the coriander. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the tuna for 2 to 3 minutes on each side for rare. Remove from the heat. Spoon the sauce in the center of the plate. Mound the parsnip puree in the center of the sauce. Stand the tuna up in the puree. Drizzle the 25 year old balsamic around the plate. Garnish with the green onions, sizzled leeks and Essence. This recipe yields 4 servings. Comments: The original recipe title as listed is "Coriander Tuna, Parsnip Puree And 25 Year Old Balsamic Vinegar". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 20g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 148mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn And Crab Bisque Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Corn Crab Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 3/4 cup Finely-chopped onions 1 1/2 cups Fresh corn, scraped from about 2 ears 1 tablespoon Finely-chopped garlic 1/4 cup Finely-chopped celery 1 cup Crab stock (preferred) or fish stock 2 teaspoons Salt 1/4 teaspoon Freshly-ground white pepper 3 Bay leaves 3 cups Milk 1 cup Heavy cream 1 teaspoon Bottled liquid crab boil (available at specialty food stores) 3 tablespoons Blond Roux -- see * Note 1 cup Lump crabmeat -- picked over 1/4 cup Chopped green onions 1/2 teaspoon Worcestershire sauce * Note: See the “Blond Roux” recipe which is included in this collection. Heat oil in a large soup pot over high heat, add onions and corn and saute 1 minute. Add garlic and celery and saute 30 seconds more. Stir in stock, salt, pepper and bay leaves and bring to a boil. Stir in milk, cream and crab boil and bring to a boil again, stirring occasionally. Reduce heat to medium and simmer 7 minutes. Whisk in Blond Roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce heat to low and continue whisking until mixture is lightly thickened. Stir in crabmeat, green onions and Worcestershire sauce and simmer 10 minutes more. To serve, ladle 1 generous cup of bisque into each of 6 soup plates. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 21g Total Fat; (74% calories from fat); 9g Protein; 7g Carbohydrate; 89mg Cholesterol; 856mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn And Cumin Custard Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 2 cups Heavy cream 1 Garlic head -- split in half 1 cup Fresh sweet corn cut from cob -- reserving 2 cobs 1 tablespoon Cumin 4 Egg yolks Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 350 degrees. Grease 4 ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4 ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting. Serve garnished with Bayou Blast. This recipe yields 4 custards. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 501 Calories (kcal); 52g Total Fat; (92% calories from fat); 6g Protein; 4g Carbohydrate; 384mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn And Goat Cheese Queso Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1/2 cup Minced onions 3 cups Fresh corn - (abt 6 ears) 1 tablespoon Chopped garlic 1 Jalapeno -- stemmed, seeded, -- and chopped 8 ounces Goat's cheese 1/4 cup Heavy cream -- to 1/2 cup In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and pepper. Serve. This recipe yields 2 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 45g Total Fat; (87% calories from fat); 3g Protein; 12g Carbohydrate; 144mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Cakes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sour cream 3 tablespoons Snipped chives 2 tablespoons White wine Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Blanched corn 1 Egg 1 1/2 teaspoons Salt 1/2 teaspoon Baking powder 1/2 teaspoon Chili powder 1 teaspoon Cumin 1 teaspoon Tumeric 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1/4 teaspoon Cayenne 1/2 cup Masa (Spanish foods section of supermarket) 1/4 cup Flour 1/2 cup Milk Vegetable oil -- for griddle 1 small tin Choupiquet caviar (or caviar of your choice) === TRADITIONAL GARNISHES === 2 tablespoons Chopped egg yolks 2 tablespoons Chopped egg whites 2 tablespoons Snipped chives 2 tablespoons Capers * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside. In a mixing bowl whisk together all ingredients except oil and garnishes. Heat a griddle or nonstick pan and brush with about 1 teaspoon oil. Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once. Remove and keep warm while you use up remaining batter. Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar. Sprinkle with your choice of suggested traditional garnishes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-078 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 537 Calories (kcal); 34g Total Fat; (58% calories from fat); 17g Protein; 38g Carbohydrate; 255mg Cholesterol; 3791mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Crusted Beef Tournedoes With Roasted Corn Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil -- plus 1 teaspoon Olive oil 2 Ears fresh shucked corn (about 1 1/2 cups fresh corn kernels) 2 tablespoons Coarsely chopped tomatoes 1 cup Beef stock 2 tablespoons Chopped shallots 1 tablespoon Grated Parmesan cheese 1 tablespoon Unsalted butter -- softened - plus 1 teaspoon Unsalted butter -- softened Bayou Blast -- see * Note 4 Beef tournedoes - (3 oz ea) Oil for -- searing === FOR GARNISH === Red bell peppers Green onions 1 Grated Parmesan cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 375 degrees. Heat 1 teaspoon olive oil in a saute pan. Saute the corn and shallots for 3 minutes. Remove half of the corn mixture and place it in a small bowl. Continue to cook the remaining corn mixture for 5 minutes and it will begin to brown and caramelize. Stir occasionally. Add the tomatoes and stock to the pan. Turn the heat to low. Allow to simmer for 5 minutes. Meanwhile, add the Parmesan cheese and butter to the corn that is in the small bowl, season well and set aside. In a small saute pan, heat 1 tablespoon of oil until very hot. Season the beef and sear on one side for 2 minutes. Flip and crust each beef tournedoes with the corn mixture. Place in the oven for 3 minutes. Add the remaining butter to the sauce and season. Remove the meat from the oven, place on a serving plate and top with the sauce. Garnish with red peppers, green onions, and Parmesan cheese. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2234 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 18g Total Fat; (89% calories from fat); 3g Protein; 2g Carbohydrate; 25mg Cholesterol; 1157mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Dogs Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Sausage Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg -- beaten 1 cup Whole milk 2 teaspoons Emeril’s Essence -- see * Note 1/2 teaspoon Baking powder 3/4 cup Yellow cornmeal 1/2 cup Flour 2 teaspoons Sugar Salt -- to taste Cayenne pepper -- to taste 2 pounds Andouille or smoked sausage -- cut 4 oz links 8 Wooden skewers 2 cups Yellow mustard * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Emeril’s Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne. Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly. Gently lay the corndogs in the hot oil and fry until golden-brown, about 3 to 5 minutes, stirring for overall browning. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with mustard. This recipe yields 8 corndogs. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 4g Total Fat; (25% calories from fat); 6g Protein; 22g Carbohydrate; 28mg Cholesterol; 804mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corned Beef Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Beef brisket 4 quarts Water 2 cups Coarse salt 2 cups Brown sugar 1 tablespoon Juniper berries 2 teaspoons Allspice berries 2 Bay leaves 6 Garlic cloves -- peeled Using a fork, pierce the meat all over. In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves. Pour the brine over the meat, cover, and refrigerate for 10 days. Remove the meat and rinse thoroughly. Place the meat in a stock pot and cover with water. Bring the liquid up to a boil and reduce the heat. Simmer for 1 hour. Pour off the water, cover with cold water and repeat cooking process until the beef is very tender. Remove from the water. Cool the meat. This recipe yields 5 pounds of corned beef. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 8211 Calories (kcal); 603g Total Fat; (66% calories from fat); 386g Protein; 291g Carbohydrate; 1657mg Cholesterol; 182166mg Sodium Food Exchanges: 0 Grain(Starch); 54 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 84 Fat; 18 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corned Beef And Cabbage Strudel With A Grain Mustard Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Beef Cabbage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Bacon 1/2 cup Julienne onions 1 tablespoon Minced shallots 1 teaspoon Minced garlic 2/3 cup Shredded cabbage 1 tablespoon Creole mustard Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Thinly-sliced corned beef 1/2 cup Grated Swiss Cheese 5 Phyllo dough sheets 1/4 cup Olive oil Emeril’s Essence -- see * Note 2 tablespoons Grated Swiss cheese 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers === SAUCE === 1/2 cup Grain mustard 1/4 cup White wine 1 teaspoon Honey Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 375 degrees. In a hot saute pan, render the bacon until crispy. Pour off most of the fat. Add the onions, shallots, and garlic. Saute for 1 to 2 minutes. Add the cabbage and continue sauteing until the cabbage has wilted, about 3 to 4 minutes. Mix in the Creole mustard and season with salt and pepper. Take three of the phyllo sheets and lay flat, cover 2/3 of the sheets with the corned beef. Spread the cabbage mixture over the corned beef. Sprinkle the Swiss Cheese over the cabbage. Season with Emeril’s Essence. Starting with the side that has the most filling, roll the strudel up, tucking the sides in towards the end. Brush the entire strudel with the remaining olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until golden-brown and heated through. For the sauce: In a small sauce pot, combine all the ingredients. Bring up to a simmer. Season with salt and pepper. Slice the strudel on the bias into 6 equal portions. Line the pieces in the center of the platter and drizzle the sauce over the top. Garnish with Essence, cheese, green onions, red and yellow pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 27g Total Fat; (83% calories from fat); 9g Protein; 3g Carbohydrate; 24mg Cholesterol; 457mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corned Beef Hash Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick Unsalted butter 2 cups Small-diced yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1 1/2 pounds Corned beef -- chopped 1 1/2 pounds Idaho potatoes -- peeled, small diced, and blanched Preheat the oven to 400 degrees. In a large oven-proof skillet, over medium-high heat, melt the butter. Add the onions. Season with salt and pepper. Saute until golden, about 4 minutes. Add the garlic and corned beef. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to cook for 4 minutes. Remove from the heat. Using the back of a large spoon or spatula, pack the mixture firmly into the pan. Place the pan in the oven. Cook for 8 to 10 minutes or until golden brown. Remove from the oven and slice into individual servings. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g Protein; 21g Carbohydrate; 21mg Cholesterol; 8mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corned Beef Hash And Eggs Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 3 cups finely-chopped onion 8 ounces corned beef - (to 10 oz) -- cut 1" cubes 2 cups boiled peeled cubed potatoes in 1" pieces 1 tablespoon whole-grain mustard Salt -- to taste Freshly-ground black pepper -- to taste 2 eggs Chopped parsley -- for garnish In a nonstick skillet heat oil, add onion and corned beef and cook for 4 minutes to heat through. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season to taste with salt and pepper. Using a spatula, flatten hash in skillet and make 2 holes for eggs. Crack eggs into holes, reduce heat and cook until eggs are done to your taste. Serve garnished with parsley. This recipe yields 2 generous servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-0114) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 18g Total Fat; (87% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cornmeal Crust Tart Shell Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pastry Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Cornmeal flour 1 teaspoon Salt 1 stick Cold unsalted butter -- cut into pieces 6 tablespoons Solid vegetable shortening -- cold 5 tablespoons Ice water -- to 6 tbsps Combine the flour and salt in a mixing bowl. Using your hands work the butter and shortening into the flour, until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture 1 or 2 tablespoons at a time. Gather the dough into a ball. Turn the dough onto a floured surface. Using the heel of your hand knead the dough, this will blend the butter and shortening and make the pastry flakier. Refrigerate for 30 minutes. Roll the dough out onto a floured surface into a circle 14-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch tart pan. This recipe yields one 9-inch cornmeal crust. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 2134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Cornmeal Crusted Lemonfish With Grilled Onion And Potato Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped onions 1/2 cup Chopped green onions 1/4 cup Chopped celery 2 teaspoons Chopped garlic 2 tablespoons Capers 1/4 cup Creole or whole grain mustard 2 tablespoons Finely-chopped parsley leaves 1 Fresh lemon -- juiced 3/4 cup Olive oil 1 pound Lump crab meat -- picked over 1 large Yellow onion -- cut 1/4" rings Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 pound New potatoes -- thinly sliced 2 tablespoons Olive oil 1 tablespoon Finely-chopped fresh parsley leaves 4 Lemonfish or Ling fillets - (6 oz ea) (or any other slightly firm white fish) 1/2 cup Cornmeal Emeril's Essence -- see * Note 1/4 cup Vegetable oil 2 tablespoons Thinly-sliced green onion, green part only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper. In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper. Season the onion rings with a drizzle of olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 minutes on each side. Remove the onions and set aside. In a large saute pan, over medium heat, add the olive oil. Season the potatoes with salt and pepper. When the oil is hot add the potatoes. Saute for about 4 to 6 minutes or until the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely. In another large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side. Add the onions and continue to saute for 4 minutes. Add the parsley to the potato mixture. Mix well. Remove the fillets and drain on paper towels. To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions. This recipe yields 4 servings. Comments: The original recipe title as listed is "Cornmeal Crusted Lemonfish With Grilled Onion And Potato Lyonnaise And Crabmeat Ravigote". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 717 Calories (kcal); 61g Total Fat; (75% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cornmeal Crusted Redfish With A Spicy Red Bean Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Redfish fillets - (8 oz ea) Salt -- to taste Cayenne pepper -- to taste 1 cup Yellow cornmeal 1 cup Masa flour Oil -- for pan-frying 2 tablespoons Olive oil 1 pound Andouille Sausage link -- cut into eight two-ounce portions -- see * Note Spicy Red Bean Sauce -- see * Note Grilled Green Onion Coulis -- see * Note Hushpuppies -- see * Note 16 Grilled green onions * Note: See the "Andouille Sausage", "Spicy Red Bean Sauce", "Grilled Green Onion Coulis", and "Hushpuppies" recipes which are included in this collection. Season each fillet with salt and cayenne. In a pie pan, combine the cornmeal and masa together. Season the mixture with salt and cayenne. In a large saute pan, heat enough oil to pan-fry the fish. When the oil is hot, carefully lay the fish in the oil. Fry half of the fish for 3 to 4 minutes on each side, or until the fillets are golden and crispy. Remove the fillets from the oil and drain on a paper-lined plate. Repeat the process for the remaining fillets. Season the fish with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, sear the Andouille Sausage for 2 minutes on each side and remove from the pan. Drain the sausage on a paper-lined plate. To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate. Lay the fillet in the center of the sauce. Drizzle the Grilled Green Onions Coulis over the fish and around the rim. Garnish the plate with the Hushpuppies, sausage and green onions. This recipe yields 8 servings. Comments: The original recipe title as listed is "Cornmeal Crusted Redfish With A Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage And Southern Style Hush Puppies". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 4g Total Fat; (35% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cornmeal Sheet Cake Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Unsalted butter 1 cup Sugar 1 cup Cornmeal 2/3 cup Flour 1 teaspoon Baking powder 1/2 teaspoon Salt 2 Eggs 1 Egg yolk 1/2 cup Milk 1/2 cup Simple syrup 1 tablespoon Butter 1 small Peach -- sliced 1" slices 1/2 cup Blueberries 1/2 Banana -- sliced 1" pieces 1/2 Pear -- sliced 1" slices 1 cup Caramel sauce Whipped cream -- in pastry bag Chiffonade of mint Powdered sugar -- shaker Preheat oven to 350 degrees. Grease a half sheet pan with butter. Using an electric mixer, cream the butter and sugar together. Combine the cornmeal, flour, baking powder, and salt together. With the mixer on low, slowly add the cornmeal mix to incorporate. Add the whole eggs and yolks, one at a time. In a steady stream, slowly add the milk. Pour the batter into a prepared pan. Bake for 15 to 20 minutes or until the cake is done. In a saute pan, heat the butter. Saute the fruits for 1 to 2 minutes. Stir in the caramel sauce and bring up to simmer. Remove from the heat. Place a square of the cake in the center of the plate. Spoon the sauce over the cake. Place a second layer of the cake over the fruit and finish with the sauce. Garnish with whipped cream, mint and powdered sugar. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 513 Calories (kcal); 21g Total Fat; (36% calories from fat); 7g Protein; 77g Carbohydrate; 147mg Cholesterol; 313mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cornmeal-Crusted Fried Oysters Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen shucked oysters Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup cornmeal 1/2 cup flour Creole seasoning -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer to 360 degrees. Season the oysters with salt and pepper. In a shallow bowl, combine the cornmeal and flour and season with Creole seasoning. Dredge the oysters in the flour/cornmeal mixture, coating completely. Fry until crispy, 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 480 Calories (kcal); 2g Total Fat; (3% calories from fat); 12g Protein; 101g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Corsican Chestnut Beignets Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cup granulated sugar 2 tablespoons vegetable shortening 1 1/4 cups warm milk -- (110 degrees) 1 egg -- beaten 2 1/2 cups all-purpose flour 2 cups chestnut flour 1 pinch salt Oil -- for frying 1 cup honey Preheat the fryer to 360 degrees. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Drizzle with the honey and serve. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C56) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 4g Total Fat; (12% calories from fat); 5g Protein; 64g Carbohydrate; 23mg Cholesterol; 36mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Fried Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Flank steak - (1 1/2 to 2 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 2 1/2 cups Flour Emeril's Essence -- see * Note 2 Eggs -- beaten with 2 tablespoons Milk Vegetable oil -- for frying 6 ounces Finely-chopped bacon 1/4 cup Minced onions 3 cups Whole milk * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Emeril's Essence. Dredge the steaks in the seasoned flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 9g Total Fat; (19% calories from fat); 17g Protein; 70g Carbohydrate; 119mg Cholesterol; 123mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Fried Steak With White Gravy Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 4 pieces round steak - (4 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1 egg -- beaten 3 cups milk -- plus 3 tablespoons milk 1 1/2 cups all-purpose flour -- plus 3 tablespoons all-purpose flour Heat the oil in a heavy 9-inch cast-iron skillet, to 360 degrees. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve the fried steak and gravy with mashed potatoes and green beans. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 810 Calories (kcal); 63g Total Fat; (69% calories from fat); 13g Protein; 49g Carbohydrate; 73mg Cholesterol; 110mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Green Beans And Ham Recipe By :Recipe courtesy of Felicia Willett Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 ham shank -- cut into 1" pieces Freshly-ground black pepper -- to taste 2 cups thinly-sliced yellow onions Salt -- to taste 3 pounds fresh green beans -- trimmed Water -- as needed In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium-low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril's TV Dinners", by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1998 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Country Ham And Apple Slaw Sandwich, Baby Swiss, Bourbon Mustard Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Ham Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 slices pumpernickel 8 slices baby Swiss cheese 1 pound thinly-sliced Smithfield ham === BOURBON MUSTARD === 3/4 cup Creole mustard 2 tablespoons Steen’s cane syrup 1 tablespoon honey 2 tablespoons bourbon === APPLE SLAW === 2 cups thinly-sliced cabbage 1/2 red onion -- thinly sliced 1 apple -- cored, seeded, and julienned 1 tablespoon chopped pickled jalapeño 1/4 cup golden raisins 1/4 cup toasted slivered almonds 1 tablespoon chopped mint 1 tablespoon honey 1/2 cup mayonnaise Salt -- to taste Freshly-ground white pepper -- to taste Spread 8 slices of the bread with the bourbon mustard. Next place a slice of cheese followed by 2 ounces of the shaved ham. Finish the sandwich with 1/4 cup of the slaw and another slice of the bread. For the Bourbon Mustard: Combine all ingredients in a small mixing bowl and mix well. For the Apple Slaw: In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and white pepper. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A05) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 14g Total Fat; (68% calories from fat); 1g Protein; 13g Carbohydrate; 5mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Ham And Cheese Biscuits Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Biscuits Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable shortening -- plus 1 teaspoon Vegetable shortening 4 cups All-purpose flour -- plus 2 tablespoons All-purpose flour - (abt 1 lb) 1 1/2 tablespoons Baking powder 1/8 teaspoon Freshly-ground black pepper 1 teaspoon Salt 4 ounces Smithfield or any other country ham -- small diced 1 cup Grated white cheddar cheese 2 cups Milk 10 large Eggs Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter Preheat the oven to 350 degrees. Lightly grease a baking sheet with 1 teaspoon of shortening. In a large mixing bowl, combine 4 cups flour, baking powder, pepper, salt, ham and cheese. Mix well. Add the remaining shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in 1 1/2 cups of the milk. The dough with be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and light press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. In a medium mixing bowl, whisk the eggs and remaining eggs together. Whisk well. Season with salt and pepper. In a large non-stick saute pan, over medium heat, melt the butter. Add the eggs, using a rubber spatula, stir the eggs and cook until the eggs are a soft scramble. Remove from the pan. Slice the biscuits in half and place a spoonful of the eggs in the center of each biscuit. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C09) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 609 Calories (kcal); 37g Total Fat; (55% calories from fat); 15g Protein; 52g Carbohydrate; 250mg Cholesterol; 670mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Ham With Red-Eyed Gravy And Creamy Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups Milk 2 tablespoons Butter Salt -- to taste Freshly-ground white pepper -- to taste 2 cups Quick white grits 1 pound Fresh ham steak, (not cooked) -- either one large steak, or 2 (1/2 pound) steaks 1 cup Strong coffee 8 slices White bread -- toasted, and brushed with butter In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 17g Total Fat; (42% calories from fat); 13g Protein; 38g Carbohydrate; 53mg Cholesterol; 462mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Ham With Redeye Gravy And Buttermilk Biscuits Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 country ham steaks - (8 oz ea) -- uncooked 2 tablespoons butter 1 small onion -- finely chopped 2 tablespoons flour 3/4 cup very strong coffee 3/4 cup chicken stock 1/4 cup chopped green onions 1/4 cup heavy cream Salt -- to taste Freshly-ground black pepper -- to taste === BUTTERMILK BISCUITS === 2 cups flour -- sifted 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter 1/2 cup buttermilk -- plus 2 teaspoons buttermilk Heat a large skillet over high heat and sauté ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce. Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper to taste and serve over ham steaks with Buttermilk Biscuits. Buttermilk Biscuits: Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough. On a lightly-floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes. Serve immediately. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A05) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 16g Total Fat; (45% calories from fat); 6g Protein; 37g Carbohydrate; 45mg Cholesterol; 730mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Pate Recipe By :Emeril Lagasse Serving Size : 14 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Veal round -- cut 1” cubes 1/2 pound Boiled ham -- cut 1” pieces 2 pounds Pork butt -- cut 1” cubes 1/2 pound Chicken livers 11 Bay leaves 2 1/2 teaspoons Salt 1/4 teaspoon Dried thyme 1/4 teaspoon Dried oregano 1/2 teaspoon Cayenne 1/2 teaspoon Freshly-ground black pepper 1/2 cup Chopped celery 1 cup Chopped onions 3 tablespoons Chopped garlic 1/2 cup Brandy 1 cup Port wine 2 Egg whites 1 cup Whole pistachios 1/4 cup Finely-chopped parsley 24 slices Bacon In a mixing bowl, combine the veal, ham, pork and chicken livers. Add three of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, brandy, and port. Toss well and cover. Refrigerate for 24 hours. Remove from the refrigerator and drain the mixture, discarding the liquid. Remove the bay leaves. Using a standing mixer with a meat grinder fitted with a 1/2-inch die, grind the meat once. Transfer the mixture to a large bowl. Add the egg whites, pistachios, and parsley. Mix well. Line the bottom and sides of two earthenware terrines with the bacon. Leaving enough of the bacon overlapping all sides of the pan so that the bacon will completely cover the top of the pate mixture when folded over. Divide the mixture equally between the two pans, pressing down with your fingers. Fold the overlapping bacon slices over the mixture to encase it. Top each pate with 4 bay leaves. Set the pans in a roasting pan large enough to accommodate both and place in the oven. Pour boiling water into the roasting pan to come three quarters of the way up the sides of the pan. Bake for 1 1/2 hours or until the internal temperature reaches 170 degrees. Remove from the oven and carefully drain off any excess fat, by pouring or by using a bulb baster. Cover the pans with aluminum foil, then place a 2 to 3 pound weight on top of each pate. Return to the oven and bake for 1 hour. Remove from the oven and with the weight still on. Refrigerate for at least 8 hours before serving. Remove the bay leaves. Cut into 1/2-inch slices and serve. This recipe yields 14 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 6g Total Fat; (53% calories from fat); 7g Protein; 5g Carbohydrate; 80mg Cholesterol; 580mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Style Rabbit With Maytag White Cheddar Grits Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Medium-diced rabbit 1/2 cup Flour 1 tablespoon Emeril’s Essence -- see * Note 1/4 cup Medium-diced yellow onions 1/4 cup Medium-diced carrots -- blanched 1/4 cup Medium-diced potatoes -- blanched 1/4 cup Chopped tomatoes -- peeled and seeded 1/4 cup Green onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Veal or beef stock 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste === GRITS === 2 1/2 cups Milk 1 1/2 tablespoons Butter 1/2 cup Grits 2 tablespoons Heavy cream 1/4 cup Grated Maytag White cheddar cheese Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 8 Fried parsnip strips 2 tablespoons Grated Maytag White cheddar cheese 2 tablespoons Chopped green onions * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the ragout: In a mixing bowl, combine the flours and Emeril’s Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1 to 2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2 to 3 minutes. Add the veal stock and reduce by half, about 3 to 4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 to 20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 818 Calories (kcal); 50g Total Fat; (54% calories from fat); 18g Protein; 75g Carbohydrate; 116mg Cholesterol; 368mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Sweet Potato, Mushroom, And Haricots Verts Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for frying 1 large Sweet potato -- peeled, and sliced paper-thin into chips 4 ounces Raw bacon -- diced 1/2 pound Assorted exotic mushrooms -- cleaned, sliced 1 small Red onion -- julienned 1/2 pound Haricots verts -- blanched 2 teaspoons Vhopped garlic Salt -- to taste Freshly-ground black pepper -- to taste Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country-Style Pate En Terrine Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Vegetable oil -- to 2 teaspoons 2 ounces Shallots -- diced 1/4 cup Brandy 20 ounces Veal -- cubed 14 ounces Pork -- cubed 4 ounces Fat 2 ounces Egg whites (from 2 eggs) 2 teaspoons Heavy cream 2 teaspoons Chopped parsley 2 teaspoons Chopped thyme Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Sliced bacon 1 recipe Cumberland Sauce -- see * Note French baguette, sliced 1/2” thick -- toasted, for serving 1 Whole-grain mustard -- for serving Dijon mustard -- for serving Cornichons (small pickles) -- for serving Chopped parsley -- for garnish * Note: See the “Cumberland Sauce” recipe which is included in this collection. Preheat oven to 325 degrees. Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap. Place a dish-towel in roasting pan large enough to fit terrine. In a small skillet heat oil and saute shallots until tender. Carefully add brandy and deglaze pan. Set aside to cool. In workbowl of a food processor combine veal, pork and fat and pulse until mixture is a little coarse. Remove 1 cup of mixture to a large bowl, scrape down sides of workbowl, and add egg whites. Process until smooth. Add cream and process just until fully mixed. Add creamed meat mixture to coarse meat. Stir in herbs, cooked shallots and seasonings. Line prepared terrine mold with bacon strips, leaving enough overhang to fold over top. Fill with forcemeat. When full, sharply tap mold on counter to release any trapped air. Fold over extra bacon. Cover top tightly with lid or tin foil. Place terrine in roasting pan, pour in hot water to reach halfway up sides of mold and bake until a thermometer inserted in pate registers 140 degrees, 1 1/2 to 2 hours. When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cool completely. Weight down terrine with several cans and refrigerate overnight. Unmold and peel off plastic wrap. Slice 1/4-inch thick and serve with Cumberland Sauce, toasted baguette, mustards and cornichons, garnished with parsley. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-068 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 23g Total Fat; (72% calories from fat); 18g Protein; 1g Carbohydrate; 86mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Couscous Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups couscous 3 3/4 cups boiling water 1 cup toasted pine nuts 3/4 cup currants -- soaked 15 minutes in hot water 3/4 cup chopped parsley 3/4 cup chopped shallots 2 lemons -- zested 3/4 cup freshly-squeezed lemon juice 3 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste Place couscous in a large bowl. Cover with boiling water. Cover bowl with plastic wrap and let sit for 30 minutes. Remove plastic wrap and fluff with a fork. Add pine nuts, currants, parsley, shallots, lemon zest, lemon juice and olive oil and mix well. Season with salt and pepper. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 4g Total Fat; (14% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Couscous Jambalaya Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Sausage Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1/4 cup Chopped celery 1/4 cup Chopped green pepper 1/4 cup Chopped onion 2 tablespoons Minced garlic 1/2 cup Diced chicken - (abt 1 breast half) 1/2 cup Chopped Andouille sausage 1 cup Chicken stock 12 Shrimp -- peeled and chopped 1/2 cup Diced tomatoes Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note Worcestershire sauce -- to taste Tabasco sauce -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Couscous Chopped scallions -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Heat oil in a medium soup pot, add chopped vegetables and saute until tender, 5 minutes. Add garlic, chicken and sausage; cook, stirring frequently, 5 minutes. Add stock and bring to a boil. Add shrimp, tomatoes and seasonings to taste; cook for 3 minutes. Stir in couscous, cover and remove from heat; set aside for 15 minutes, until couscous has softened and absorbed all liquid. Fluff couscous with a fork. Taste, adjust seasonings and reheat briefly, if needed. Serve garnished with scallions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-108 broadcast 01-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 8g Total Fat; (16% calories from fat); 20g Protein; 76g Carbohydrate; 55mg Cholesterol; 1155mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coush Coush Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup chopped onions Creole seasoning -- see * Note 1 sweet corn ear -- kernels scraped from the cob 2 teaspoons garlic 2 cups yellow cornmeal 1 cup flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon cayenne 1 egg -- beaten 1 cup milk 1/2 cup chicken stock 3 tablespoons vegetable oil Ham Hock And Beans -- (see recipe) Tomato Chili Sauce -- (see recipe) Chopped green onions -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a sauté pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and sauté for 2 minutes. Season with Creole seasoning. Add the corn and continue to sauté for 1 minute. Add the garlic and continue to sauté for 1 minute. Season with Creole seasoning. Remove from the heat and cool. In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne. Add the egg, sauteed mixture, milk and chicken stock and mix well, but do not beat. In a 12-inch cast-iron skillet over medium heat, add the vegetable oil. When the oil is hot and almost smoking, pour in the batter and cook for 3 to 4 minutes, or until the edges begin to turn golden. Place the skillet in the oven and bake for about 40 minutes, or until golden brown. Remove from the oven and cool slightly before slicing. Break the coush coush into pieces. Ladle the Ham Hock And Beans over the top. Place a spoonful of the Tomato Chili Sauce over the top. Garnish with green onions and serve. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 11g Total Fat; (32% calories from fat); 7g Protein; 44g Carbohydrate; 28mg Cholesterol; 486mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cowboy Caviar Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Condiments Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sprigs Thyme 4 sprigs Marjoram 1 cup Cider vinegar 2 teaspoons Salt 1 Cinnamon stick 2 cups Water 8 Black peppercorns 2 Bay leaves 1 Fresh New Mexico red chile -- seeded, and -- cut into fine rings 1 Red jalapeno -- seeded, and -- cut into fine rings 1 Green jalapeno -- seeded, and -- cut into fine ringss 1/4 bunch Cilantro -- leaves chopped 1 small Red bell pepper -- seeded and diced 1/2 cup Diced celery 1/2 cup Diced carrot 1/2 cup Diced red onion 3 small Serrano chiles -- sliced in fine rings 3/4 cup Black eyed peas -- cooked until tender 2 tablespoons Extra-virgin olive oil Salt -- to taste Freshly ground black pepper -- to taste Place the thyme and marjoram in a large stainless steel pan with the vinegar, salt, cinnamon stick, water, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and simmer for 15 minutes. Strain and reserve the liquid. To the liquid, add the New Mexican chiles, red and green jalapeno rings, cilantro, bell pepper, celery, carrot, and simmer until the vegetables are al dente, about 5 minutes. Add the onions and Serrano chiles, simmer for 2 minutes. Using a spider, remove the vegetables and place in a bowl along with the cooked black eyed peas. Reduce the liquid to 3 tablespoons. Transfer the liquid to the bowl with the vegetables. Add the oil and season with salt and pepper. This recipe yields 2 cups of caviar. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2239 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 30g Total Fat; (48% calories from fat); 6g Protein; 64g Carbohydrate; 0mg Cholesterol; 4379mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cowboy Steaks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Rib - eye steaks, 1” thick, 10 oz ea 5 teaspoons Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1/4 cup Olive oil 6 cups Assorted fresh wild mushrooms -- sliced (Chanterelles, Shiitake, Oyster, -- Black Trumpets) 1 cup Chopped yellow onions 1/2 cup Chopped green onions 3 tablespoons Minced garlic 1 teaspoon Salt Freshly-ground black pepper 4 tablespoons Unsalted butter -- cut in 8 pieces * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Sprinkle steaks all over with Bayou Blast, about 1 teaspoon for each; pound seasoning into meat once or twice with the side of a heavy knife or palm of your hand. Heat oil in a large skillet over high heat. When oil is very hot and almost smoking, add steaks and sear first side only, about 4 minutes. Turn steaks to sear other side, 2 minutes. Add mushrooms, yellow and green onions, garlic, salt, 10 turns pepper and the remaining 1 teaspoon Creole seasoning; saute 2 minutes. Turn steaks again, dot with butter, cover skillet and cook 1 minute more. Serve steaks with mushrooms and juices spooned over. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 25g Total Fat; (88% calories from fat); 1g Protein; 6g Carbohydrate; 31mg Cholesterol; 539mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cowboy Steaks I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Olive oil 1 1/2 cups Emeril’s Essence -- see * Note 4 Porterhouse, T-bone, Strip Loin, Rib or Tenderloin steaks - (12 to 14 oz ea) 2 cups Julienned assorted Exotic mushrooms 1 cup Julienned onions 1 large Onion -- prepared into rings, -- about 1/8” thick 1/4 cup Tabasco sauce 1 cup Flour Oil -- for frying 1 cup Mashed roasted root vegetables 2 cups Mashed potatoes Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. In a shallow bowl, combine the olive oil and Emeril’s Essence, to make a paste. Smear each steak with the rub, covering the entire steak completely. Marinate the steaks for about an hour. Place the steaks on the grill and cook for 3 minutes. Remove from the grill and place each steak on a cedar plank. Toss the mushrooms and onions with salt and pepper. Mound the vegetables on top of each steak and place back on the grill. Cook the steaks on the plank for 4 minutes for medium-rare. Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions until golden-brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a sauce pan, combine the roasted vegetables and mashed potatoes together. This recipe yields 4 servings. Yield: 4 servings Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 747 Calories (kcal); 63g Total Fat; (75% calories from fat); 6g Protein; 41g Carbohydrate; 2mg Cholesterol; 313mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab And Sugar Cane Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Rich crab stock 2 Lemongrass stalks -- chopped, plus 1 Lemongrass stalk, inner part -- shaved thin, for garnish 1 piece Fresh sugar cane - (12" long) -- sliced thin 1 tablespoon Vegetable oil 1/2 cup Diced onion 2 tablespoons Celery 1 tablespoon Garlic 1 tablespoon Cornstarch 1 1/2 cups Milk 1/2 cup Heavy cream 1 pound Lump crabmeat -- picked over Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Chopped green onions 1 teaspoon Red pepper flakes In a large saucepan combine crab stock with lemongrass and sugar cane. Cover and bring to a boil over high heat. When stock comes to a boil, remove from heat and leave covered for flavors to infuse, at least 30 minutes. In a soup pot or large saucepan heat oil over medium-low heat. Saute onion, celery and garlic until vegetables are very tender, about 10 minutes. Strain infused crab stock over vegetable mixture and bring to a boil; adjust heat until soup boils gently. In a small cup whisk cornstarch with 1 to 2 tablespoons warm water until it forms a loose paste. Whisk enough cornstarch mixture into soup to thicken slightly and boil 30 seconds. Turn heat to low and whisk in milk and cream. Simmer gently until heated through, but do not boil. Add crabmeat, season to taste with salt and pepper, and garnish with green onions, pepper flakes and shaved lemongrass. When crabmeat is warmed through, serve immediately. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-059 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 12g Total Fat; (54% calories from fat); 16g Protein; 7g Carbohydrate; 95mg Cholesterol; 263mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab And Sweet Potato Hash With Vanilla Sabayon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 Fresh corn ear -- shucked (or 1/2 cup frozen corn kernels) 1/3 cup Chopped green bell pepper 1/3 cup Chopped red bell pepper 1/4 cup Chopped onion 1/4 cup Chopped celery 1/2 cup Grated sweet potato 1/3 cup Julienne leeks, white part only -- carefully rinsed 1 pound Lump crabmeat -- carefully picked over 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Bayou Blast -- see * Note 1 recipe Vanilla Bean Sabayon -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Vanilla Bean Sabayon” recipes which are included in this collection. In a large nonstick skillet heat oil over medium heat. Saute corn, bell peppers, onion, celery, sweet potato, and leeks until slightly soft, 4 to 5 minutes. Stir in garlic and season to taste with salt, pepper and Bayou Blast. Gently fold in crabmeat, taking care not to break up lumps, and cook 2 minutes, until heated through. To serve, divide hash among 4 plates, spoon a dollop of Vanilla Bean Sabayon over hash, and sprinkle rims of plates with Creole seasoning. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 5g Total Fat; (30% calories from fat); 21g Protein; 3g Carbohydrate; 89mg Cholesterol; 340mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab And Wild Mushroom Cheesecake With A Green Onion Coulis Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Crab Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHEESECAKE === 1 cup Fresh grated Parmigiano-Reggiano cheese 1 cup Bread crumbs 1/2 cup Melted butter 1 tablespoon Olive oil 1 cup Chopped onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Chopped red peppers 1/2 cup Chopped green onions 4 cups Coarsely-chopped assorted fresh wild mushrooms 2 teaspoons Salt Freshly-ground black pepper -- 12 turns 1 3/4 pounds Cream cheese 4 large Eggs 1/2 cup Heavy cream 1 cup Grated Smoked Gouda Cheese 1 pound Lump crab meat -- picked over === COULIS === 1 cup Prepared or homemade mayonnaise 3/4 cup Chopped green onions 1 tablespoon Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 1 tablespoon Chopped egg yolk 1 tablespoon Chopped egg white 1 tablespoon Chopped chives 2 Long chives 1 tablespoon Capers 1 tablespoon Chopped red onion Preheat the oven to 350 degrees. Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, for about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate. Season with salt and pepper. Chill. Spoon a pool of the coulis in the center of a plate. Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2314 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 38g Total Fat; (80% calories from fat); 9g Protein; 12g Carbohydrate; 169mg Cholesterol; 738mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Boil Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Water 1 Bouquet garni 1/4 cup Crab boil 3 Lemons -- cut in half 2 Garlic heads -- slit in half 1 Blue Crab 1 Dungeness Crab 1 Green Shore Crab 1 Stone Crab 1 Common European crab 2 Queen Crab claws 2 Snow Crab claws 2 King or Alaskan claws Bloody Mary Sauce -- see * Note * Note: See the "Bloody Mary Sauce" recipe which is included in this collection. Bring a large pot of water to a boil. Add bouquet garni, crab boil, lemons and garlic. Add the largest of the crabs first adding the remainder of the crabs and removing the crabs as they become cooked. In a sauce pan, melt 1/4 cup of butter with a few peeled garlic cloves. Simmer the butter for 3 to 4 minutes to infuse the garlic into the butter. Remove from the heat and discard the garlic cloves. Serve immediately as a dipping sauce. Place the crabs on a platter and arrange the sauces around the platter. This recipe yields ?? servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2342 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 2g Total Fat; (8% calories from fat); 34g Protein; 20g Carbohydrate; 113mg Cholesterol; 548mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Dijon mustard 1 teaspoon Minced garlic Juice of 1/2 lemon 1 cup Olive oil -- plus 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Chopped onions 1/4 cup Chopped red peppers 1/4 cup Chopped yellow peppers 1 pound Lump crab meat -- picked over 1 tablespoon Creole mustard 1 tablespoon Finely-chopped parsley 2 cups Fine bread crumbs 1 cup Flour Emeril’s Essence -- see * Note 1 Egg -- beaten 1/4 cup Milk 3/4 cup Vegetable oil -- for frying 1 recipe Roasted Poblano And Corn Tartar Sauce -- see * Note 1/2 cup Fried leeks Grated cheese 2 tablespoons Chopped green onions 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers * Note: See the “Emeril’s Essence Information” and “Roasted Poblano And Corn Tartar Sauce” recipes which are included in this collection. In a food processor with metal blade, pulse the egg, mustard, garlic and lemon juice for 1 minute. In a steady stream, add 1 cup of oil. Blend until the emulsion is thick. Season with salt and pepper. In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, saute the vegetables until wilted, about 2 minutes. Remove from the heat and cool. In a mixing bowl, combine the crab meat, vegetables, Creole mustard and parsley together. Season with salt and pepper. Fold in the emulsion. Stir in enough bread crumbs to bind the cakes. Portion the mixture into 4-ounce cakes. Season the flour and remaining bread crumbs with Emeril’s Essence. In a small bowl, whisk the egg and milk together. Season the egg wash with Essence. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. Fill a saute pan with enough vegetable oil so that is comes up 1/2 of the pan. Heat the oil. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side, or until golden. Remove from the oil and drain on a paper-lined plate. Season the cakes with Essence. Spoon the Roasted Poblano And Corn Tartar Sauce in the center of the plate. Lay the crab cake in the center of the sauce. Garnish the cakes with fried leeks, grated cheese, green onions, and brunoise peppers. This recipe yields 4 cakes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2441 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1037 Calories (kcal); 101g Total Fat; (86% calories from fat); 7g Protein; 27g Carbohydrate; 96mg Cholesterol; 84mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes I Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Crab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Small-diced yellow onions 1/2 cup Small-diced celery 1/4 cup Small-diced red bell peppers 1/4 cup Small-diced yellow bell peppers 1 tablespoon Chopped garlic 1 pound Lump crab meat -- picked over 1/4 cup Chopped green onions 1/4 cup Grated Parmesan-Reggiano cheese 2 tablespoons Finely-chopped parsley 3 tablespoons Creole mustard 4 tablespoons Fresh lemon juice, (juice of 2 lemons) 2 Eggs 3 1/2 cups Vegetable oil -- divided 1/4 teaspoon Freshly-ground white pepper 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce 1/4 cup All-purpose flour 3 teaspoons Bayou Blast -- see * Note 1 1/2 cups Fine bread crumbs 1 tablespoon Water Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a medium saute pan, over medium heat, heat the olive oil. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside. In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute. With the machine running, slowly add 1/2 cup vegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the sauteed vegetables into the crab mixture. Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well. In a shallow bowl, season the flour with 1 teaspoon of the Bayou Blast. In another bowl, whisk the remaining egg with the water. Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the oil into a saute pan and heat to 360 degrees, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. This recipe yields 10 crab cakes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 725 Calories (kcal); 80g Total Fat; (97% calories from fat); 2g Protein; 3g Carbohydrate; 37mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes With Chipotle Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Olive oil 1/3 cup Chopped yellow onion 1/4 cup Chopped red and green bell peppers Salt -- to taste Freshly-ground white pepper -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped green onions 1 tablespoon Minced garlic 3 tablespoons Bayou Blast -- plus 2 teaspoons Bayou Blast -- see * Note 3 Eggs 2 teaspoons Creole mustard (or other whole-seed mustard) 1 1/4 cups Bread crumbs 6 tablespoons Freshly-grated Parmesan cheese 1 pound Lump crabmeat -- carefully picked over for shells and cartilage 2/3 cup Flour Chipotle Tartar Sauce -- see * Note Bayou Blast -- for sprinkling Chopped green onions -- for sprinkling * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Chipotle Tartar Sauce" recipes which are included in this collection. In a skillet heat 3 tablespoons of oil over high heat. Add onions and bell peppers and saute 1 minute; season with salt and white and black pepper. Stir in green onions, garlic and 2 tablespoons of Bayou Blast; cook 1 minute. Transfer sauteed vegetables to a large bowl and cool slightly. Whisk in 2 eggs, then stir in mustard, 1/4 cup of bread crumbs and Parmesan cheese. Gently fold in crabmeat, taking care not to break it up, until well-combined. In 3 shallow bowls, combine flour with 1 teaspoon Creole seasoning in one; combine bread crumbs with remaining 1 tablespoon plus 1 teaspoon Creole seasoning in second; and whisk remaining 1 egg with 1/4 cup water in third. Using your hands, gently form 8 medium cakes from crab mixture, packing them firmly but not tightly. Dredge cakes in seasoned flour, dip in egg mixture, then coat thoroughly with seasoned bread crumbs, patting gently to pack and be sure crumbs adhere; shake off any excess crumbs. In a large skillet heat remaining 3 tablespoons oil over high heat. When very hot add crab cakes and pan-fry until golden-brown and crisp, about 2 minutes per side. Drain on paper towels. To serve, arrange 2 crab cakes on each of 4 plates, spoon a dollop of Creole Tartar Sauce alongside, and sprinkle rims of plates with Creole seasoning and green onions. This recipe yields 4 main course or 8 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 546 Calories (kcal); 27g Total Fat; (44% calories from fat); 31g Protein; 43g Carbohydrate; 229mg Cholesterol; 667mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes With Poached Eggs And Wild Mushroom Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === WILD MUSHROOM SAUCE === 4 tablespoons Butter 3 cups Wild mushrooms -- sliced (shiitakes, oysters and chantrelles) 3 tablespoons Shallots 1 teaspoon Garlic 1/4 cup White wine 3/4 cup Cream Salt -- to taste Freshly-ground black pepper -- to taste === CRAB CAKES === 2 tablespoons Butter 2 tablespoons Diced red pepper 2 tablespoons Diced onion 2 tablespoons Diced celery 2 teaspoons Bayou Blast -- see * Note 1 cup Crabmeat -- picked over for shells and cartilage 1 Egg Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Flour 2 tablespoons Oil -- for sauteing 1 tablespoon Chopped parsley -- for garnish === POACHED EGGS === 4 Eggs 1 tablespoon Salt 1 teaspoon White vinegar * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Mushroom sauce: In a medium saucepan heat 2 tablespoons of butter. Add mushrooms and shallots and saute for 3 minutes. Add garlic and wine. Boil until reduced by half. Add cream and 1/4 cup water, bring to a boil and reduce for 3 minutes. Using an immersion blender, add remaining butter and pulse 5 times. Sauce should not be smooth. Season with salt and pepper. Set aside in a warm place. Preheat oven to 375 degrees. Crab cakes: Heat butter in a small saute pan. When it begins to foam, add diced vegetables, season with 1 teaspoon Bayou Blast and cook for 2 minutes. Transfer to a small bowl. Add crabmeat and egg. Season to taste with salt and pepper. Season flour with remaining Creole seasoning. Roll each cake in flour, shaking off excess. Heat oil in a saute pan. When it ripples, add crab cakes and cook until golden on bottom side. Flip and transfer pan to oven to finish cooking while you poach eggs. Poached eggs: Add vinegar and salt to a large pot of boiling water. Reduce heat to simmering, and begin stirring water clockwise. Crack eggs, one at a time, into water. They will take instant form. Cook for 3 minutes. Remove carefully with a slotted spoon. Pat dry with paper towels. To assemble: Remove crab cakes from oven and place two on each dinner plate. Top each cake with an egg. Spoon a generous portion of mushroom sauce over and garnish with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2153 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 962 Calories (kcal); 82g Total Fat; (78% calories from fat); 31g Protein; 21g Carbohydrate; 692mg Cholesterol; 3930mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Chops Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons Butter 2 tablespoons Flour 1/2 cup Chopped green onions, green part only 1/2 cup Minced onions 2 teaspoons Minced garlic Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 1 cup Milk 1 Egg -- beaten 1 pound Lump crab meat -- picked over for shells and cartilage 1 tablespoon Finely-chopped parsley 20 Saltine crackers -- finely crushed in a blender or food processor 1 cup Dried fine bread crumbs 1 tablespoon Rustic Rub -- see * Note 1/4 cup Vegetable oil 1 1/2 cups Green Onion Tartar Sauce -- see * Note * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" and "Green Onion Tartar Sauce" recipes which are included in this collection, In a large saute pan, over medium heat, melt 3 tablespoons of butter. Add the flour and whisk for 2 to 3 minutes, or until well blended. Add the green onions, onions and garlic. Season with salt, cayenne, and black pepper. Stir for 2 to 3 minutes. Slowly add the milk and stir constantly until mixture thickens, about 4 minutes. Remove from the heat. In a mixing bowl, combine the egg with the crabmeat. Add parsley and cracker crumbs. Mix gently so as not to break up the crabmeat. Fold in the milk mixture and let cool. Divide the mixture into 6 equal portions and shape into patties, in the shape of chops if you wish. In a shallow bowl, combine the bread crumbs and the Rustic Rub. In a nonstick skillet, over medium heat, heat the remaining butter and oil. Dredge the patties in the bread crumbs, coating each side completely. Fry the patties for 3 to 4 minutes on each side, or until golden brown. Remove the patties from the oil and drain on a paper-lined plate. Season with the Rustic Seasoning. Serve the patties with the Green Onion Tartar Sauce. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 26g Total Fat; (78% calories from fat); 4g Protein; 13g Carbohydrate; 73mg Cholesterol; 297mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Claws In A Champagne Vanilla Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crab Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Champagne 4 tablespoons Minced shallots -- divided 1 whole Vanilla bean -- scraped 1/2 cup Heavy cream 1/2 pound Butter - (2 sticks) -- cut into cubes 2 tablespoons Butter 1 tablespoon Chopped chives 2 pounds Crab claws Salt -- to taste Freshly-ground white pepper -- to taste 4 Blanched asparagus spears -- warm 1 Long chives 2 tablespoons Chopped chives Heat a large non-reactive saute pan. When the pan is hot, add the champagne, 2 tablespoons shallots, and vanilla bean. Cook for 4 minutes, or until the liquid reduces to about 2 tablespoons. Stir in the cream and cook for 1 minute. Season with salt and pepper. Reduce the heat to low, whisk in the butter, a few cubes at a time. Remove the pan from the heat when all of the butter is incorporated. In a saute pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Saute for 4 to 5 minutes. Season with salt and pepper. Spoon the sauce in the center and around the rim of the plate. Arrange the asparagus in the center of the sauce, forming a triangle. Mound the claws in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 17g Total Fat; (87% calories from fat); 1g Protein; 4g Carbohydrate; 56mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Meat And Dave's Ravigote Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Homemade mayonnaise 2 teaspoons Dijon mustard Juice of one lemon 1/2 cup Minced onions 1 tablespoon Minced shallots 1 teaspoon Minced garlic 1/4 cup Pressed capers 1 tablespoon Chopped parsley 1 tablespoon Chopped chervil 1 tablespoon Chopped tarragon Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Lump crab meat -- picked over for cartilage 2 pounds Creole tomatoes, not very ripe -- sliced 3/4" thk (on the green side, about 6 medium) 3 tablespoons Emeril's Essence -- see * Note 1 cup Flour 1 cup Cornmeal 2 Eggs -- slightly beaten 1/2 cup Buttermilk Bacon fat -- for frying 1 cup Chiffonade of baby greens -- lightly tossed in Olive oil -- and seasoned with Salt -- to taste and Freshly-ground black pepper -- to taste Tumeric infused oil Paprika infused oil Edible flowers 2 tablespoons Chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For the ravigote: In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill. For the tomatoes: In a saute pan, heat the bacon fat. Season each tomato slice with Emeril's Essence. Season the flour and cornmeal with 2 tablespoons of Essence. In a small bowl, combine the eggs and buttermilk together and whisk well. Dredge the tomatoes in the flour. Dip them in the egg wash, removing any excess. Dredge the tomatoes in the bread crumbs. In the hot bacon fat, fry each tomato for 2 minutes on each side, or until golden. Remove the tomatoes from the pan and drain on a paper-lined plate. Season the tomatoes with Essence. Place the greens on the plate. At an angle, alternate the tomatoes with the crab ravigote. Garnish with the oils, flowers and parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 2g Total Fat; (10% calories from fat); 7g Protein; 37g Carbohydrate; 63mg Cholesterol; 64mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Meat Deviled Eggs Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Crab Egg Dishes Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Hard-boiled eggs -- shelled, halved 1/4 cup Mayonnaise 1/2 pound Lump crab meat -- picked over for cartilage 1 teaspoon Minced garlic 1 tablespoon Minced capers 2 tablespoons Caper juice Salt -- to taste Freshly-ground white pepper -- to taste 2 ounces Caviar Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar. This recipe yields 2 dozen deviled egg halves. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 5g Total Fat; (73% calories from fat); 4g Protein; trace Carbohydrate; 121mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Meat Imperial Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 3/4 cup Small-diced yellow onions 2 tablespoons Minced shallots 1/4 cup Small-diced red peppers 1/4 cup Small-diced yellow peppers 1/4 cup Small-diced celery 3/4 teaspoon Salt 1/4 teaspoon Cayenne pepper 1 pound Crab meat -- picked over 1 tablespoon Minced garlic 2 tablespoons Chopped parsley 1/4 cup Chopped green onions 1 cup Homemade or prepared mayonnaise 2 tablespoons Creole mustard 1/4 teaspoon Tabasco sauce 1/4 cup Dried fine bread crumbs 1/2 tablespoon Rustic Rub -- see * Note 2 tablespoons Chopped chives -- for garnish * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large saute pan, heat the olive oil. When the pan is smoking hot, add the onions, shallots, peppers, celery, salt and cayenne. Saute for 5 minutes or until the vegetables are wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 to 2 minutes. Remove from the heat and cool for about 30 minutes. In a mixing bowl, combine the crab meat mixture with 3/4 cup of the mayonnaise, the mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture into 4 coquille shells. In a mixing bowl, combine the bread crumbs, the remaining mayonnaise and the Rustic Rub together. Spread the top of the crab mixture with the bread crumb mixture. Bake for 20 minutes, or until bubbly and brown. Place the shells on a platter and garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2307 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 5g Total Fat; (29% calories from fat); 24g Protein; 2g Carbohydrate; 101mg Cholesterol; 782mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Meat Omelet With Tasso Hollandaise Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Omelets Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Crab meat -- picked over 1/4 cup Minced shallots 2 tablespoons Chopped green onions 8 Eggs 1/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Grated Smoked Gouda cheese 2 Egg yolks 1 teaspoon Fresh lemon juice 1 dash Tabasco sauce 2 teaspoons Water 1 stick Butter -- melted 2 ounces Tasso -- finely chopped In a mixing bowl, combine the crab meat, shallots, and green onions together. Season with salt and pepper. In a mixing bowl, whisk the whole eggs and cream together. Season the eggs with salt and pepper. Heat the 2 tablespoons of butter in a 6-inch nonstick saute pan until it foams. Pour in a quarter of the beaten eggs. Using a rubber spatula , pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan. Sprinkle 1/4 cup of the crab mixture and 1/4 cup of the grated cheese over the eggs. When almost set, tap the edge of the pan , opposite of the handle, on the edge of the burner, moving the egg down to the edge of the pan. Tap to fold the egg over by one-third, then fold onto a small service plate. Repeat the process until all the eggs are used. In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, Tabasco, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tasso and continue whisking for 30 seconds. To assemble, spoon the sauce over each omelet and garnish with green onions. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A07 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 41g Total Fat; (69% calories from fat); 37g Protein; 4g Carbohydrate; 664mg Cholesterol; 735mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Salad With Zucchini Salad And Baby Asparagus Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon chopped garlic 1 tablespoon finely-chopped fresh tarragon leaves 1 tablespoon chopped capers 2 tablespoons chopped shallots 1 pound lump crab meat -- picked over for cartilage Salt -- to taste Freshly-ground pepper -- to taste 1/2 pound baby asparagus 1 small red onion -- thinly sliced Extra-virgin olive oil -- to taste Balsamic vinegar -- to taste 12 zucchini flowers -- cleaned In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside. In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper. To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 47g Total Fat; (94% calories from fat); 1g Protein; 5g Carbohydrate; 19mg Cholesterol; 365mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Stuffed Prawns With Tomato Butter Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Finely-minced onions 1/4 cup Finely-minced celery 1/4 cup Finely-minced green bell peppers 2 tablespoons Finely-minced red bell peppers 1 tablespoon Finely-minced shallots 4 teaspoons Finely-minced garlic -- divided 4 teaspoons Emeril's Essence -- see * Note 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 1 pound Lump crabmeat -- picked ove for shells and cartilage 1 Egg -- slightly beaten 1/4 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Creole mustard 1/4 cup Bread crumbs 16 Prawns -- peeled, except for tails, and butterflied 3/4 cup Peeled, seeded, chopped Italian plum tomatoes 1/2 cup Shrimp stock 1 pinch Cayenne pepper 1/2 teaspoon Freshly-ground black pepper 1 stick Unsalted butter -- cut into 1" cubes White Bean Relish -- see * Note 2 tablespoons Grated Parmesan cheese 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" and "White Bean Relish" recipes which are included in this collection. Preheat oven to 400 degrees. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Emeril's Essence, 1/2 teaspoon salt, and the pepper. Saute for 2 to 3 minutes. Add the crabmeat and toss gently. Saute for 1 minute. Remove from the heat and cool. Turn the crabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread crumbs. Form the stuffing into 16 balls. Season each prawn with the remaining Essence. Press each ball of stuffing into the cavity of each prawn. Place the prawns on a parchment-lined baking sheet. Bake for about 10 minutes. For the tomato butter: In a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute. Add the garlic, shrimp stock, salt, cayenne, and black peppers and bring to a boil. Whisk the mixture constantly for 1 minute. Whisk in the butter a few cubes at a time until all the butter is incorporated. Spoon the sauce onto the platter. Mound the White Bean Relish in the center of the sauce. Place the prawns around the relish. Garnish with the fried spinach, cheese, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Adapted from New Orleans From the TV FOOD NETWORK - (Show # EE-2333 broadcast 06-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 30g Total Fat; (69% calories from fat); 24g Protein; 5g Carbohydrate; 199mg Cholesterol; 987mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Stuffed Soft-Shells Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Minced shallots 1/4 cup Finely-chopped red onion 3 tablespoons Minced red peppers 1 tablespoon Minced garlic 1/2 cup Homemade mayonnaise 3 tablespoons Creole mustard 1 tablespoon Crystal hot sauce 1 tablespoon Worcestershire sauce 1 pound Crab meat -- picked over for cartilage and shells 1 tablespoon Finely-chopped parsley 8 Soft-shell crabs 1 cup Seasoned flour 1 Egg -- slightly beaten with 2 tablespoons Milk 1 cup Seasoned bread crumbs Oil -- for frying Emeril's Essence -- see * Note 1 cup jalapeno homemade tartar sauce 1/2 cup Sizzled leeks (julienne leeks tossed in flour and fried until crispy then seasoned with Emeril's Essence) 1/4 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots, onions, peppers, and garlic until slightly wilted, about 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Stir in the mayonnaise, Creole mustard, Crystal hot sauce, Worcestershire sauce, crab meat and parsley. Season with salt and pepper. Stuff each crab with 3 ounces of filling. Dredge the soft-shells in the seasoned flour. Dip into the egg wash, removing any excess. Dredge in the seasoned bread crumbs, crusting each side completely. In a saute pan, pour in enough oil to fill 1/4 of the pan. When the oil is hot, add the soft-shells in batches. Fry for 2 to 3 minutes on each side or until the soft-shells are golden brown and heated through the center. Remove from the pan and drain on a paper-lined plate. Continue frying until all the soft-shells are fried. Season with Emeril's Essence. Spoon the tartar sauce in the center of the plate and around the rim. Place two soft-shells against each other in the center of the sauce. Pile the leeks on top of the soft-shells. Garnish with the cheese, chives, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2342 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 7g Total Fat; (22% calories from fat); 30g Protein; 24g Carbohydrate; 149mg Cholesterol; 1228mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Wontons With Asian Slaw Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Crab meat -- picked over for cartilage 2 tablespoons Minced red onions 2 teaspoons Chopped garlic 1 tablespoon Chopped fresh cilantro 1/2 cup Cream cheese -- softened Salt -- to taste Freshly-ground black pepper -- to taste 16 Wonton wrappers 1/4 cup Water Oil -- for frying Juice of 2 limes 2 tablespoons Soy sauce 1/4 cup Rice wine vinegar 1/2 cup Sesame oil 1 cup Mung bean sprouts 1 cup Julienned spinach 1 cup Julienned radicchio 1 cup Julienned Napa cabbage 1 Carrot -- julienned 1/2 cup Julienned red onions Chopped parsley -- for garnish Preheat the fryer. In a mixing bowl, combine the crabmeat, minced red onions, 1 teaspoon of garlic, cilantro and cream cheese. Mix thoroughly. Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Lightly brush the edges of the wonton with water. Fold one corner of the wonton to the other, forming a triangle. Sealing the wontons completely. Bring the two corners of the triangle together and press the ends together to seal completely. Fold down the tip of the triangle down to form the shape of a wonton. Set the wontons aside. In a mixing bowl, whisk the lime juice, soy sauce, rice wine vinegar and sesame oil together. In a large mixing bowl, combine the remaining ingredients together. Toss the greens with the vinaigrette. Season with salt and pepper. Cover the bowl and place in the refrigerator for about 1 hour. Fry the wontons in the hot oil until golden, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, mound the greens in the center of each plate. Arrange four wontons around each mound of greens. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 38g Total Fat; (79% calories from fat); 15g Protein; 7g Carbohydrate; 82mg Cholesterol; 798mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab-Stuffed Shrimp With Red Bean Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 1/4 cup Finely-minced onions 1/4 cup Finely-minced celery 1/4 cup Finely-minced green bell peppers 2 tablespoons Finely-minced red bell peppers 1 tablespoon Minced garlic 4 teaspoons Bayou Blast -- see * Note 1 teaspoon Salt Freshly-ground black pepper -- to taste 1 pound Lump crabmeat -- picked over 1 Egg 1/4 cup Freshly-grated Parmesan cheese 1 tablespoon Creole or other whole-seed mustard 1/4 cup Bread crumbs 16 large Shrimp -- peeled except for the tails, and butterflied Red Bean Relish -- see * Note Chopped green onions -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Red Bean Relish" recipes which are included in this collection. Heat oven to 375 degrees. Line a baking sheet with parchment or waxed paper. Melt butter in a medium skillet over high heat. Add onions, celery, green and red bell peppers, garlic, 2 teaspoons of the Bayou Blast, 1/2 teaspoon of the salt and 4 turns pepper; saute 2 to 3 minutes. Add crabmeat and toss gently, taking care not to break up crabmeat lumps, about 1 minute. Remove from heat and allow to cool 3 to 4 minutes. Whisk egg in a large bowl, and stir in crabmeat mixture. Stir in Parmesan, mustard and bread crumbs. Makes 2 1/2 cups stuffing. Shape into 16 balls, using about 2 1/2 tablespoons for each ball. Sprinkle shrimp with the remaining 2 teaspoons Creole Seasoning, and rub in well with your hands. Press one stuffing ball into each shrimp and arrange the shrimp on baking sheet. Sprinkle top of stuffing with the remaining 1/2 teaspoon salt. Bake until brown, about 10 minutes. To serve, mound Red Bean Relish in the center of each plate, arrange 4 shrimp around the relish, and sprinkle green onions around the plate. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-013 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 6g Total Fat; (28% calories from fat); 28g Protein; 6g Carbohydrate; 180mg Cholesterol; 974mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crabmeat Crusted Diver Scallops With Chorizo Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil 1/2 pound Chorizo 1/2 cup Minced onions 2 cups Peeled, small-diced Idaho potatoes 1 tablespoon Chopped garlic 2 tablespoons Chopped green onions, green part only 12 large Diver scallops -- shucked, cleaned Salt -- to taste Freshly-ground black pepper -- to taste 24 Ritz Crackers 4 tablespoons Butter -- melted 1/2 pound Crabmeat -- picked over 1 tablespoon Finely-chopped fresh parsley leaves 1 cup Fried parsley sprigs Preheat the oven to 400 degrees. In a large saute pan, heat the oil. Add the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and stir in the garlic and green onions. Set aside and keep warm. Season the scallops with salt and pepper. Place the scallops in a large oven-proof oval ramekin, all of the scallops should touch each other. In a mixing bowl, crush the crackers. Stir in the butter. Mix well. Season the crust with salt and pepper. Stir in the parsley and crab meat. Mix well. Season the crust with salt and pepper. Spread the crust evenly over the scallops. Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown. Remove from the oven. To serve, mound the potato salad in the center of four plates. Arrange three scallops around the salad. Garnish with fried parsley and serve. This recipe yields 4 servings. Comments: The original recipe title as listed is "Crabmeat Crusted Diver Scallops With A Warm Chorizo Potato Salad". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 37g Total Fat; (75% calories from fat); 24g Protein; 3g Carbohydrate; 125mg Cholesterol; 985mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crabmeat Gratin With Vanilla Bean Sabayon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Crabmeat -- picked over for -- shells and cartilage Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Bread crumbs 2 tablespoons Olive oil 2 tablespoons Chopped parsley === VANILLA SABAYON === 1 Egg yolk 1 teaspoon Lemon juice 1/2 cup Vanilla-Infused Oil -- see * Note Chopped parsley -- for garnish * Note: See the "Vanilla-Infused Oil" recipe which is included in this collection. Preheat oven to 450 degrees. Divide crabmeat among 4 heatproof plates and season with salt and pepper. Mix bread crumbs with olive oil, parsley and salt and pepper. Sprinkle over crabmeat and pat lightly into a crust. Make sabayon: In a bowl set over a saucepan of barely simmering water beat egg yolk, and lemon juice until light and frothy. When eggs are pale, begin to drizzle in Vanilla-Infused Oil, continuing to whisk until all oil is added -- sauce will thicken slightly. Season to taste with salt and pepper. Drizzle generously over top of crab. Bake plates in oven for 2 minutes or until crumbs are lightly brown. Serve immediately, garnished with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 10g Total Fat; (44% calories from fat); 22g Protein; 5g Carbohydrate; 142mg Cholesterol; 394mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crabmeat Stuffed Pompano With Roasted Baby Leeks And Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound baby leeks, cleaned Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 pompano fillets - (4 to 6 oz ea) Creole seasoning -- see * Note 1/4 cup olive oil 1 pound fresh crabmeat -- picked over for cartilage 1/2 cup chopped green onions, green part only 1 teaspoon chopped garlic 1/2 cup mayonnaise 1/2 cup fine dried bread crumbs === FOR THE SAUCE === 1 tablespoon chopped shallots 2 tablespoons chopped garlic 1 cup dry white wine 1/2 pound butter -- cold and cubed 2 tablespoons finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the leeks with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 30 minutes. Season both sides of the pompano fillets with Creole seasoning. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the fillets. Cook on 1 side, flip over and remove from the heat. In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs. Season with Creole seasoning and mix well. Spread a quarter of the crab filling over each fillet. Place in the oven and cook for 8 to 10 minutes. For the sauce: In a small saucepan, over medium heat, combine the shallots, garlic and wine. Bring to a boil and reduce by half. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon. Strain through a fine mesh sieve. Season with salt and pepper. Add the parsley and mix well. To serve, lay the fillets in the center of each serving plate. Place the baby leeks around the fillets. Drizzle the sauce over the entire plate. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 773 Calories (kcal); 83g Total Fat; (98% calories from fat); 1g Protein; 3g Carbohydrate; 134mg Cholesterol; 629mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cracklin’s Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork skin -- frozen, and sliced into 1/4" pieces Salt -- to taste Deep-fry the pork skin until golden brown, about 5 to 6 minutes. Remove from the oil and drain on paper towels. Season with salt. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C40) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Crackling Cornbread Muffins Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Corn Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Eggs 3/4 cup Buttermilk 1 tablespoon Fat from cracklings 2 cups Fresh corn kernels, from 3 to 4 ears -- blanched 1 cup Flour 1 cup Cornmeal 1 tablespoon Baking powder 1 teaspoon Salt 1/2 cup Cracklings 1/2 cup Chow chow sauce 1 tablespoon Finely-chopped parsley Preheat the oven 375 degrees. Grease a 12-cup muffin tin. In a mixing bowl, whisk the eggs with the buttermilk and crackling fat. Stir in the fresh corn. Stir in the flour, cornmeal, baking powder, and salt. Mix the batter until incorporated. Fold in the cracklings. Pour the batter into the prepared tin. Bake for about 25 minutes or until golden. Remove from the oven and cool slightly. Slice the muffins in half and place in a shallow bowl. Ladle the stewed peas and ham hock over the muffins. Top with the chow chow. Garnish with parsley. This recipe yields 12 muffins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 18g Carbohydrate; 63mg Cholesterol; 335mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Bread Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted butter 4 large eggs 1 cup light brown sugar - (firmly packed) 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly-grated nutmeg 1 teaspoon pure vanilla extract 2 cups Cranberry Compote II or sauce -- (see recipe) 1 cup pecan pieces -- toasted, and rough chopped 2 cups half-and-half 8 slices day-old brioche, French bread or other white bread -- crusts removed, and cut into 1/2" cubes (abt 4 cups) Bourbon Spiced Cream -- (see recipe) Shaker of confectioners’ sugar Fresh mint sprigs Preheat the oven to 350 degrees. Grease a 6-cup (9 1/4- by 5 1/4- by 2 3/4-inch) loaf pan with butter. Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry sauce until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally. Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the Bourbon Spiced Cream. Garnish with confectioners’ sugar and mint. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 2g Total Fat; (65% calories from fat); 2g Protein; trace Carbohydrate; 76mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Dumplings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Sifted flour -- plus 1 tablespoon Sifted flour 1 1/2 teaspoons Baking powder 1/2 teaspoon Nutmeg 1/4 teaspoon Salt 1 cup Sugar 1/4 cup Milk 1 Egg 2 cups Fresh cranberries 1/2 teaspoon Vanilla 1 cup Water Preheat oven to 375 degrees. Meanwhile make the filling. In a saucepan place berries. In a bowl mix together 3/4 cup of the sugar and 1 tablespoon of flour and then sprinkle over the berries. Then add the water and vanilla and bring to a boil. Reduce heat just to keep the berries warm. Now make the dumplings. In a large bowl sift together remaining flour, baking powder, nutmeg and salt. Then add the remaining 1/4 cup of sugar. In another bowl mix together the milk and eggs and then add to the dry ingredients until just blended. Pour the mixture into an 8-inch square baking pan. Using a tablespoon, drop the cranberry mixture onto the batter. Place in the oven and bake for 25 to 30 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2204 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 2g Total Fat; (5% calories from fat); 3g Protein; 64g Carbohydrate; 49mg Cholesterol; 340mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Reduction Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Veal reduction 1 cup Sugar 2 cups Cranberries 2 pieces Fois gras - (2 oz ea) Emeril's Essence -- see * Note 1 cup Strip-cut parsnips 3 Long chives 1 tablespoon Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a sauce pot, combine the veal reduction and sugar. Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the liquid for 5 minutes and add the cranberries. Return to boiling and reduce the heat. Boil the cranberries for 3 to 4 minutes, or until the skins pop. Remove from the heat. Season the fois gras with Emeril's Essence. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Remove from pan and blend the fois fat into the reduction sauce. Fry the parsnips until golden brown. Remove from the fryer and drain on a paper-line plate. Season with salt and pepper. Spoon a small pool of the sauce in the center of the plate. Mound the fried parsnips in the center of the sauce. Lay the fois directly on top of the fried parsnips. Garnish with long chives and chopped chives. This recipe yields about 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 871 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 224g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cranberries Juice and chopped zest of 1 orange 1/4 cup Port wine 1/2 cup Sugar -- or more if needed 1 teaspoon Cinnamon 1 tablespoon Cornstarch In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary. This recipe yields about 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 609 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 140g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Sugar 1 teaspoon Chopped lemon zest 3/4 cup Water 2 1/4 pounds Fresh cranberries 1/2 teaspoon Vanilla 1 Ten-inch sweet pastry crust -- docked, and -- totally blind baked 1 cup Whipped cream 1 Sprigs mint -- for garnish Chopped lemon zest -- for garnish Powdered sugar -- for garnish Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5 minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon remove the cranberries and reduce the syrup by half. Add vanilla. Pour the syrup over the berries and allow to cool. Fold in the whipped cream and fill the pastry crust. Chill completely. Garnish with mint, lemon zest, and powdered sugar. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2243 broadcast 11-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 6g Total Fat; (13% calories from fat); 1g Protein; 79g Carbohydrate; 20mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry-Almond Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Sugar 1/4 cup Honey 1/2 cup Water 2 cups Fresh cranberries 1/4 cup Orange marmalade 1/4 cup Toasted sliced almonds Nutmeg In a sauce pot combine the sugar, honey, and water. Bring to a boil, stirring to incorporate the sugar and honey. Boil for 6 minutes. Add the cranberries, return to a boil, reduce the heat and simmer for 3 to 4 minutes, until the cranberries pop, stirring occasionally. Remove from the heat. Stir in the marmalade and almonds. Season with nutmeg. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2243 broadcast 11-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 37g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish & Goat's Cheese-Stuffed Leg Of Lamb w Rosemary Jus Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 1/2 cup Chopped leeks, white part only Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon Chopped garlic 4 cups Cleaned, stemmed, chopped fresh sorrel 1 pound Louisiana crawfish tails 8 ounces Goat's cheese 1 Leg of lamb - 5 lbs) -- trimmed, butterflied Butcher's twine 1/2 cup Freshly-cracked black pepper 4 cups Beef or veal demi-glace 1/2 cup Finely-chopped fresh rosemary Preheat the oven to 425 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When the pan is hot, add the leeks. Season with salt and pepper. Saute for 1 minute. Add the garlic and sorrel. Season with salt and pepper. Saute for 2 minutes or until the sorrel has wilted. Add the crawfish. Season with salt and pepper. Saute for 1 minute. Remove from the heat and turn into a mixing bowl, cool. Stir in the cheese. Season with salt and pepper. Lay the lamb on a work surface, butterflied side up. Rub the entire lamb with the remaining olive oil. Season with salt and pepper. Spread the crawfish filling evenly over the center of the meat. Roll the lamb lengthwise, tucking the ends in and tie with butcher's twine. Crust the outside of the lamb with the cracked black pepper. Place the roast in a shallow roasting pan and roast for 30 minutes. Reduce the heat to 350 degrees and continue to cook for 50 minutes. Remove from oven and let rest for 10 minutes before carving. In a saucepan, combine the demi-glace and rosemary. Bring the liquid to a simmer and cook for 8 minutes. Serve with the lamb. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 7g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish And Artichoke Risotto With Crispy Eggplant Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice/Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 tablespoons unsalted butter 3/4 cup chopped onions 1/4 cup chopped red bell pepper 2 teaspoons chopped garlic 2 cups Arborio or Carnaroli rice 1 cup dry white wine 5 cups shrimp or chicken stock - (to 6 cups) -- simmering 1/2 lemon -- juiced 2 teaspoons salt Freshly-ground black pepper -- to taste 1/2 cup chopped green onions 2 cups artichoke hearts -- cooked, trimmed, and quartered 1/2 pound cooked crawfish tails, with fat if possible 1/2 cup heavy cream 3/4 cup grated Parmesan cheese 1/4 cup chopped parsley 1/2 cup flour 2 tablespoons Creole Seasoning -- see * Note 1 large egg 1/2 cup milk 1 cup yellow cornmeal 1 medium eggplant -- cut 1/2" batons 1/2 cup olive oil * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saucepan heat oil over medium-high heat. When oil is hot, add butter and then onions, bell pepper and garlic and cook until vegetables are wilted. Add rice and sauté for 1 to 2 minutes, stirring constantly, until grains begin to look opaque. Add wine and cook until evaporated, stirring constantly. Add 3/4 cup of the stock, lemon juice, salt and pepper. Continue to stir constantly, adding additional stock in half-cup increments as liquid is absorbed by rice. After rice has cooked for 10 minutes, add green onions and artichoke hearts and cook for 5 minutes, stirring constantly. Add crawfish tails, heavy cream, half of the Parmesan cheese and parsley, and stir well to combine. Remove from heat, let sit for 5 minutes before serving, garnished with Crispy Eggplant and remaining Parmesan cheese. In a bowl, combine the flour with 1 tablespoon of the Creole seasoning. In another bowl, whisk egg together with the milk. In a third bowl, combine cornmeal with remaining tablespoon of Creole seasoning. Dredge eggplant batons in the seasoned flour. Transfer to the eggwash, then to the seasoned cornmeal, shaking off any excess. In a large skillet over medium-high heat, heat olive oil until very hot. Add eggplant and fry, turning occasionally, until golden-brown on all sides, about 5 minutes. With a slotted spoon, remove eggplant to absorbent towels, and sprinkle with salt. Serve immediately on top of Crawfish-Artichoke Risotto, garnished with remaining grated Parmesan cheese. This recipe yields 4 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 857 Calories (kcal); 55g Total Fat; (58% calories from fat); 19g Protein; 67g Carbohydrate; 119mg Cholesterol; 1801mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish And Corn Cakes Recipe By :Emeril Lagasse Serving Size : 32 Preparation Time :0:00 Categories : Corn Crayfish Fritters Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oi1 1 Sweet corn ear -- shucked, cobbed kernels reserved - (abt 1 cup) 1/2 pound Crawfish tails 2 tablespoons Minced shallots 1 teaspoon Salt -- divided Freshly-ground black pepper -- 8 turns 2 Eggs 1 cup Heavy cream 3/4 cup Yellow cornmeal 1/2 cup All-purpose flour 1/2 cup Masa flour 2 teaspoons Baking powder 1/8 teaspoon Cayenne pepper 3/4 cup Water === GARNISH === 3 ounces Caviar 1/4 cup Chopped egg yolks 1/4 cup Chopped egg whites 1/4 cup Minced red onions 1/4 cup Capers 1 cup Chive sour cream Over medium heat, in a medium saute pan, heat the olive oil for 1 minute. Saute the corn, crawfish, shallots, 1/2 teaspoon salt, and 8 turns of black pepper for 5 minutes, stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. Whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saute pan with the oiled towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1/2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients. This recipe yields 32 cakes @ 1 tablespoon per cake, or 2 cups of batter. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 4g Total Fat; (56% calories from fat); 2g Protein; 5g Carbohydrate; 38mg Cholesterol; 153mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish And Sausage Jambalaya Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 cups Chopped onions 1 cup Chopped bell pepper 1/2 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 1 pound Smoked sausage -- sliced 1/4” slices 4 Bay leaves 2 cups Peeled, seeded, chopped tomatoes 1 tablespoon Chopped garlic 2 cups White rice 6 cups Chicken stock 2 pounds Crawfish tails 1 cup Chopped green onions In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and re-season if necessary. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 571 Calories (kcal); 28g Total Fat; (46% calories from fat); 16g Protein; 58g Carbohydrate; 54mg Cholesterol; 2878mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish And Spicy Cheese Tart Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Homemade or prepared basic pie dough -- chilled (enough for a 10-inch pie shell) 3 tablespoons Butter 1/4 cup Diced red pepper 1/2 cup Diced onions 3 tablespoons Flour 1 pound Crawfish tails 1 cup Grated hot pepper Monterey Jack cheese 2 tablespoons Chopped green onions Salt -- to taste Cayenne pepper -- to taste Preheat oven to 350 degrees. On a floured surface roll out dough to a 10-inch circle. Transfer to a large lightly-greased cookie sheet. In a saute pan melt butter. When it begins to foam add red peppers and onions, and cook for 2 minutes. Add flour and cook, stirring, for 3 minutes. Add crawfish and cook for 2 minutes more. Remove from heat and fold in cheese and green onions. Season to taste with salt and cayenne. Mound crawfish mixture in center of pastry circle, leaving a 2- to 3-inch border of pastry. Fold excess pastry up over filling, layering it over, but not completely covering filling. Work around circle, continuing to fold over previous fold, until it forms a rustic, free-form tart. Slide cookie sheet into oven and bake for 35 minutes. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2156 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 6g Total Fat; (72% calories from fat); 1g Protein; 4g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Beignets Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Vegetable oil -- for deep-frying 2 Eggs 6 ounces Crawfish tail meat 4 teaspoons Bayou Blast -- divided - see * Note 1/4 cup Finely-chopped green bell pepper 1/4 cup Finely-chopped green onions 1 tablespoon Minced garlic 1 teaspoon Salt 1 1/2 cups Sifted flour -- + extra for rolling 1 teaspoon Baking powder 1/2 cup Milk Creole Tartar Sauce -- see * Note * Note: see the "Bayou Blast - {Emeril's Creole Seasoning}" and "Creole Tartar Sauce" recipes which are included in this collection. In a deep-fryer heat oil over medium-high heat to 365 degrees. In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of Bayou Blast and add to eggs. Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden-brown. Do this in 2 batches. Using a slotted spoon remove beignets and drain thoroughly on paper towels. Sprinkle remaining 1 teaspoon Creole seasoning over beignets. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims of plates with extra Bayou Blast. This recipe yields 4 servings (about 20 beignets). Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4066 Calories (kcal); 440g Total Fat; (95% calories from fat); 8g Protein; 36g Carbohydrate; 98mg Cholesterol; 699mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 87 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Beignets With Tomato And Corn Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crayfish Fritters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BEIGNETS === 8 ounces Crawfish tails -- roughly chopped (about 1 cup after chopping) 2 Eggs 4 teaspoons Emeril’s Essence -- see * Note 1/4 cup Small-diced red peppers 1/4 cup Small-diced red onion 1/4 cup Chopped green onions 1 tablespoon Minced garlic 1 teaspoon Salt 2/3 cup Flour 1/2 cup Masa 1 teaspoon Baking powder 1/2 cup Milk Oil -- for frying === TARTAR SAUCE === 1 cup Prepared or homemade mayonnaise 1/4 cup Peeled, seeded, chopped tomato 1/4 cup Roasted corn kernels 2 tablespoons Chopped green onions 1 teaspoon Minced garlic 2 tablespoons Crystal Hot Sauce Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 2 tablespoons Chopped green onions Emeril’s Essence * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate while preparing the tartar sauce. For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate until cold, about 20 minutes. To fry the beignets: Spoon a heaping tablespoon of the batter directly into the fryer, about six beignets can be fried at the same time. This amount will depend on the size of the fryer. Stir the beignets constantly to prevent them from sticking together and to the basket. If your fryer has two baskets, then one can be placed on top of the other. This will aid in the overall golden color of the beignets. Fry the beignets until golden-brown, about 3 to 4 minutes. Remove from fryer and place on a paper-lined plate. Season with Emeril’s Essence. To assemble, spread the plate with some of the tartar sauce. Place the beignets in a pile in the center of the plate. Garnish the rim with brunoise of red peppers, yellow peppers, green onions, and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 3g Total Fat; (23% calories from fat); 6g Protein; 20g Carbohydrate; 98mg Cholesterol; 700mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Bisque With Crawfish Boulettes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Crayfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 5 pounds Boiled crawfish 4 quarts Water 1 cup Vegetable oil 1 cup Flour 3 1/2 cups Chopped onions -- divided 1 3/4 cups Chopped green bell peppers -- divided 1 3/4 cups Chopped celery -- divided Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped green onions -- plus 3 tablespoons Chopped green onions 1/4 cup Chopped parsley -- plus 2 tablespoons Chopped parsley 1/2 teaspoon Minced garlic 1 pound Peeled crawfish tails 4 slices Stale bread -- torn into pieces 1 Egg -- beaten 1 pinch Cayenne pepper 1 1/2 cups Dried fine bread crumbs 1 teaspoon Rustic Rub -- see * Note * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. Preheat the oil. For the crawfish stock: Remove the tails and peel, reserving the meat and peelings. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool. For the bisque: Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt and pepper. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley. For the boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls into the seasoned bread crumbs. When the oil has reached 360 degrees, deep-fry them until golden-brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes. This recipe yields ?? soup servings and about 2 1/2 dozen boulettes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3055 Calories (kcal); 229g Total Fat; (66% calories from fat); 38g Protein; 223g Carbohydrate; 188mg Cholesterol; 934mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Boil Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === STOCK === 3 gallons Water 2/3 cup Salt 1 tablespoon Black peppercorns 2 packages Dry crab boil 1 cup Liquid crab boil 1 tablespoon Crystal or your favorite hot sauce 1 tablespoon Bayou Blast -- see * Note 2 Bay leaves === CRAWFISH, VEGETABLES AND SAUSAGE === 12 pounds Live crawfish 8 New potatoes 2 Fresh corn ears -- cut into thirds 2 Artichokes 8 pieces Andouille sausage - (ea 3" long) 3 Lemons -- cut in half 2 medium Yellow onions -- peeled, quartered 1/2 pound Raw peanuts 3 Garlic cloves -- spilt in half 1 cup Melted butter Abita Beer or your favorite beer * Note : See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. For the stock: In a large stock pot with a basket insert on high heat, add the water, salt and peppercorns. Add the rest of the seasonings, cover and bring up to a boil. When the stock is at a boil, add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 minutes. Taste the stock for seasoning and adjust if needed. Add the crawfish, cover and turn off the flame. Allow the mixture to steep for 5 to 30 minutes. To assemble, place brown paper bags on the counter, lift the basket out of the stock and drain. Dump the boil directly on the counter. Serve with plenty of melted butter, beer, and paper towels. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 31g Total Fat; (58% calories from fat); 6g Protein; 42g Carbohydrate; 83mg Cholesterol; 11792mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Bordelaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Crayfish Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Dry red wine 1/4 pound Crawfish tails Salt -- to taste 4 turns Freshly-ground black pepper 1 1/2 cups Veal stock reduction 2 tablespoons Unsalted butter -- at room temperature 1 tablespoon Shaved green onions Saute the shallots and garlic in a small non-reactive saucepan, for 1 minute. Season with salt and pepper. Add the wine and bring to a boil. Add the crawfish and reseason. Bring back to a boil. Stir in the reduction and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, cook for 1 to 2 minutes. Mount in the butter until all is incorporated. Add the green onions and remove from heat. This recipe yields about ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 23g Total Fat; (84% calories from fat); 1g Protein; 8g Carbohydrate; 62mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Crayfish Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Crawfish tails 1/2 cup Grated cheddar cheese 2 tablespoons Cooked, crumbled andouille sausage 1 tablespoon Chopped green onion 1 teaspoon Bayou Blast -- see * Note 2 tablespoons Butter 2 slices White bread, 3/4" thick * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Bayou Blast. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden-brown. Flip and cook until second side is golden-brown and sandwich is hot all the way through. Remove and slice it up. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2137 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1997 - - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 42g Total Fat; (86% calories from fat); 14g Protein; 1g Carbohydrate; 122mg Cholesterol; 586mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Bread I Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Appetizers Crayfish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil -- plus 1 teaspoon Vegetable oil 1 envelope Dry yeast - (1/4 oz) 2 tablespoons Sugar 2 cups Warm water -- (110 degrees) 6 cups Unbleached all-purpose flour 3/4 cup Yellow cornmeal 2 teaspoons Salt 1 tablespoon Butter 1/2 cup Minced onions 1 tablespoon Finely-chopped red bell peppers 1 tablespoon Finely-chopped yellow bell peppers 1 pound Crawfish tails 1/4 pound Grated cheddar cheese 1/4 pound Grated white cheddar cheese Vegetable oil -- for frying Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. (If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.) In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from he sides of the bowl and form a ball. Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours. Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and Bayou Blast and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature. When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick. In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well. Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely. Now sprinkle two parchment-lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes. In a one gallon sauce pot, heat enough vegetable oil to freely deep-fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with Creole seasoning. This recipe yields 18 breads. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 5g Total Fat; (55% calories from fat); 2g Protein; 6g Carbohydrate; 8mg Cholesterol; 284mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Burgers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Chopped onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers Salt -- to taste Cayenne pepper -- to taste 1 pound Crawfish tails 1/4 cup Chopped green onions 1 tablespoon Chopped garlic 2 tablespoons Chopped fresh parsley 1 large Egg 1 1/2 cups Bread crumbs 1/4 cup Grated Parmigiano-Reggiano cheese 1 Egg -- beaten with 2 tablespoons Water 1 cup Flour Emeril's Essence -- see * Note 1/2 cup Vegetable oil 4 Onions rolls -- sliced in half, and toasted 1/2 cup Creole Tartar Sauce -- see * Note 1/4 cup Sliced hamburger pickles 1 small Tomato -- cored, sliced thin 1 small Yellow onion -- peeled, sliced thin 1 cup Shredded iceberg lettuce 1 pound Sweet potatoes -- peeled, sliced thin and fried until golden brown and crispy * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Creole Tartar Sauce" recipes which are included in this collection. In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2-cup bread crumbs and cheese and mix well. Set aside. Season the flour, egg wash and remaining 1 cup bread crumbs with Essence. Form the mixture into 4 individual cakes, about 1-inch thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Season the flour, egg wash and bread crumbs with Essence. Spread the halves of each roll with the Creole Tartar Sauce. Place crawfish burgers between each roll. Top the burgers with the pickles, tomatoes, onions, and lettuce. Serve each burger with the fried sweet potato chips. This recipe yields 4 burgers. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 723 Calories (kcal); 39g Total Fat; (48% calories from fat); 13g Protein; 80g Carbohydrate; 94mg Cholesterol; 395mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Cakes With Chipotle Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crayfish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TARTAR SAUCE === 2 Dried chipotle peppers 1/2 cup Prepared mayonnaise 1 tablespoon Chopped green onions Juice of 1 lemon Salt -- to taste Freshly-ground black pepper -- to taste === CRAWFISH CAKES === 2 tablespoons Oil -- plus 1 teaspoon Oil 1 cup Shelled crawfish tails 2 tablespoons Chopped onion 2 tablespoons Chopped red pepper 2 tablespoons Chopped celery 1/2 teaspoon Chopped garlic Bayou Blast -- see * Note 1 Egg 1/2 cup Bread crumbs Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Bayou Blast or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce. This recipe yields 2 first course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-118 broadcast 01-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 20g Total Fat; (61% calories from fat); 6g Protein; 21g Carbohydrate; 94mg Cholesterol; 268mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Dumpling With A Ginger Orange Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Louisiana crawfish tails 1 large egg white 2 tablespoons chopped yellow onions 1 tablespoon chopped fresh cilantro leaves 1/4 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon sesame oil 2 dozen round wrappers 1 recipe Ginger Orange Sauce -- (see recipe) 1 tablespoon chopped chives Put the crawfish, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse two or three times to finely chop. Do not puree. Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper. Lightly wet the edges of the wrappers with water. Fold in half, forming a semi-circle and crimp the edges. Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth. Fill half of the wok with water. Place over medium-high heat and bring to a boil. Line the bottom of a medium bamboo steamer with the squares of parchment paper or Romaine lettuce leaves. Lay the dumplings on top of the parchment paper and cover with the lid. Place the steamer in the wok and steam for 6 minutes. Carefully remove the steamer and remove the dumplings. Place the dumplings on a large platter and serve with the Ginger Orange Dipping Sauce. Garnish with chives. This recipe yields 24 dumplings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D44) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 dumplings" - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 5g Total Fat; (62% calories from fat); 4g Protein; 2g Carbohydrate; 0mg Cholesterol; 588mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Eggrolls With A Hot Sesame Drizzle Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive oil 1/2 cup Finely-diced onions 1/2 cup Finely-diced celery 1 cup Finely-shredded Napa or white cabbage Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Minced garlic 1/2 cup Finely-grated carrots 1/2 pound Peeled crawfish tails 2 tablespoons Sesame oil 2 teaspoons Untoasted sesame seed 1 teaspoon Finely-chopped fresh cilantro 2 Eggs 8 Egg roll skins 6 cups Vegetable oil 1/4 cup Dry mustard -- mixed with 1/4 cup Hot water Emeril's Essence -- see * Note Hot Sesame Drizzle -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Hot Sesame Drizzle" recipes which are included in this collection. In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling on end of each skin, leaving a 1/4 inch border at the top and sides, and roll up, tucking in the ends after the first roll. Heat the oil in a large saucepan. When the oil is hot, about 370 degrees, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. To serve, slice each egg roll in half, diagonally and place on each serving plate. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1606 Calories (kcal); 170g Total Fat; (93% calories from fat); 5g Protein; 19g Carbohydrate; 50mg Cholesterol; 197mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 34 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Etouffe Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 2 cups Chopped onions 1 cup Chopped celery 1/2 cup Chopped green bell peppers 1 pound Peeled crawfish tails 2 teaspoons Minced garlic 2 Bay leaves 1 tablespoon Flour 1 cup Water 1 teaspoon Salt 1 pinch Cayenne pepper 2 tablespoons Finely-chopped parsley 3 tablespoons Chopped green onions Hot steamed rice -- for serving In a large saute pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over hot steamed rice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 23g Total Fat; (79% calories from fat); 2g Protein; 12g Carbohydrate; 62mg Cholesterol; 799mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Fettuccini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Main Dish Pasta Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 pound Crawfish tails Emeril's Essence -- see * Note 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon Crystal Hot sauce 2 cups Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Grated Parmigiano-Reggiano cheese 1/4 cup Chopped green onions 1 pound Fresh fettuccini -- cook al dente, and -- toss with olive oil Panneed Veal -- see * Note === GARNISH === 1/4 cup Grated Parmigiano-Reggiano cheese 1 Long chives 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" and "Panneed Veal" recipes which are included in this collection. In a large saute pan, melt the butter. Saute the crawfish tails in the butter for 2 minutes. Season with Emeril's Essence. Add the shallots and garlic and continue sauteing for 1 minute. Stir in the Worcestershire sauce, Crystal Hot sauce, and cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 minutes or until the sauce thickens. In a mixing bowl, toss the cooked pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions. Mound the pasta in the center of the platter. Lay the Panneed Veal on top of the pasta. Garnish with grated cheese, long chives, chopped chives, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 50g Total Fat; (92% calories from fat); 3g Protein; 6g Carbohydrate; 179mg Cholesterol; 142mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Imperial Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 3/4 cup Chopped onions 1/4 cup Chopped green bell peppers 1/4 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 1 pound Peeled crawfish tails 1 tablespoon Chopped garlic 2 tablespoons Finely-chopped fresh parsley leaves 1/4 cup Chopped green onions, green part only 1 cup Mayonnaise 2 tablespoons Creole or whole grain mustard 1 dash Tabasco sauce 1/4 cup Dried fine bread crumbs Emeril's Essence -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and Tabasco. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving. Thie recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 50g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 19mg Cholesterol; 321mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds White potatoes -- peeled, diced 4 tablespoons Butter 1 pound Crawfish tails -- cooked Emeril's Essence -- see * Note 1 teaspoon Minced garlic 1 tablespoon Chopped chives Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Heavy cream -- to 1 cup * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Place the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer. Simmer the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives. Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 23g Total Fat; (58% calories from fat); 4g Protein; 32g Carbohydrate; 72mg Cholesterol; 139mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Monica Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh fettuccine 3 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Minced onions Bayou Blast -- see * Note 1 cup Peeled, seeded, chopped plum tomatoes 1 pound Crawfish tails 1 tablespoon Chopped garlic 2 cups Heavy cream 2 ounces Grated Parmigiano-Reggiano cheese 1/4 cup Chopped green onions, green part only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 8 minutes. Remove from the heat and drain. Toss the pasta with 2 tablespoons butter. Season with salt and pepper. In a large saute pan, melt the remaining butter. Add the onions. Season with Bayou Blast. Saute for 1 minute. Add the tomatoes. Season with the Creole seasoning. Saute for 2 minutes. Season the crawfish with Creole seasoning. Add the crawfish and saute for 1 minute. Stir in the garlic. Season with Creole seasoning. Add the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 minutes or until the sauce thickens. Stir in the cheese. Mix well. Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 53g Total Fat; (93% calories from fat); 3g Protein; 6g Carbohydrate; 186mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Mousse Stuffed Zucchini Flowers Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound cream cheese -- at room temperature 1/2 pound Louisiana crawfish tails 1/2 teaspoon chopped garlic 1 teaspoon minced onion 1 teaspoon finely-chopped parsley 1/4 cup butter -- room temperature 2 teaspoons brandy 1/2 lemon -- juiced Salt -- to taste Freshly-ground white pepper -- to taste 1 dash Crystal Hot Sauce 10 zucchini flowers - (to 12) 1 cup flour Creole seasoning 1 egg 2 tablespoons milk 1 cup dried fine bread crumbs 2 cups Lemon Butter Sauce -- warm, see * Note Oil -- for frying * Note: See the "Lemon Butter Sauce" recipe which is included in this collection. In a food processor, add the cream cheese and puree until smooth. Add the crawfish and process until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy and lemon juice. Process until the mixture is smooth again, another minute. Season with salt, white pepper and hot sauce. Spoon the mixture into the pastry bag. Pipe the filling into the center of each flower, pressing the flower firmly into the filling and sealing completely. Cover and refrigerate for 1 hour. Place the flour in a shallow bowl and season with Creole seasoning. Place the egg and milk in a shallow bowl. Season with Creole seasoning and mix well. Place the bread crumbs in a shallow bowl and season with Creole seasoning. Carefully dredge each zucchini flower in the flour. Dip each flower in the egg wash, letting the excess drip off. Dredge the flowers in the bread crumbs, coating completely. Fry the flowers in batches until golden. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon the Lemon Butter Sauce in the center of each plate. Place the flowers in the center of the sauce. Garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C33) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 16g Total Fat; (67% calories from fat); 5g Protein; 13g Carbohydrate; 71mg Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Main Dish Pies Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Double-crust pie dough 1 stick Butter 1/2 cup Flour 1 cup Diced onions 1/2 cup Diced green pepper 1/2 cup Diced celery 1 pound Peeled crawfish tails 1/4 cup Chopped green onion 2 tablespoons Chopped parsley 2 tablespoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 350 degrees. Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook this roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and Bayou Blast. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2149 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 15g Total Fat; (73% calories from fat); 2g Protein; 11g Carbohydrate; 41mg Cholesterol; 167mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Pie I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Main Dish Pies Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter - (1/2 stick) 1 cup Chopped onions 1/2 cup Chopped bell peppers 1/2 cup Chopped celery 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 1/4 teaspoon Freshly-ground black pepper 1/2 cup Chopped, seeded, peeled tomatoes (or 1/2 cup chopped canned tomatoes) 1 pound Crawfish tails 2 tablespoons Chopped parsley 2 tablespoons Flour 1 cup Water 1/2 recipe Basic Savory Pie Crust -- see * Note * Note: See the “Basic Savory Pie Crust” recipe which is included in this collection. Preheat the oven to 400 degrees. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the Basic Savory Pie Crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve. This recipe yields one 9-inch pie; 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 544mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Pie II Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Flour 1 teaspoon Salt 2/3 cup Lard 4 1/2 tablespoons Ice water 1/2 stick Butter 1 cup Chopped yellow onion 1/4 cup Chopped green bell pepper 1/4 cup Chopped red bell pepper 1/2 cup Chopped celery 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 1/4 teaspoon Freshly-ground black pepper 1/2 cup Chopped tomatoes 1 pound Peeled crawfish tails 2 tablespoons Chopped parsley 2 tablespoons Flour 1 cup Water 2 tablespoons Chopped chives 1 tablespoon Brunoise red peppers 1/4 cup Grated Parmegiana-Reggiano cheese Preheat the oven to 400 degrees. For the pie crust: In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circle for the top of the pie. For the filling: In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes. Pour the filling into the pie crust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes or until the edges of the pie crust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 31g Total Fat; (56% calories from fat); 7g Protein; 47g Carbohydrate; 42mg Cholesterol; 981mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Pies, My Way Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Brunch Crayfish Pasties Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 3/4 cup chopped yellow onions 1/4 cup chopped green bell pepper 1 tablespoon salt 3/4 teaspoon cayenne 1 1/2 pounds peeled crawfish tails 1/2 cup chopped green onions or scallions -- (green part only) 1 tablespoon chopped garlic 3 tablespoons chopped fresh parsley leaves 1 large egg 3/4 cup fine dried bread crumbs 1 recipe Pastry - (see below) Creole seasoning -- to taste Oil -- for frying === PASTRY FOR CRAWFISH PIES === 3 cups bleached all-purpose flour 1 1/2 teaspoons salt 3/4 teaspoon baking powder 6 tablespoons vegetable shortening 1 large egg 3/4 cup milk Preheat the fryer. Heat the olive oil over medium heat in a large skillet. Add the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green onions, garlic, and parsley and cook, stirring, for 1 minute. Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes. Add the egg and bread crumbs and mix well. Set aside. Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the crawfish mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Fry the pies, 2 or 3 at a time, until golden brown. Drain on paper towels, sprinkle with the Creole seasoning, and serve hot. This recipe yields 12 hand-sized pies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-20-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 11g Total Fat; (86% calories from fat); 2g Protein; 2g Carbohydrate; 33mg Cholesterol; 847mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Purses With A Tasso Cream Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 1/2 pound Crawfish tails -- roughly chopped 1 tablespoon Olive oil 1/4 cup Small-diced onions 1/4 cup Small-diced red peppers 1 tablespoon Minced shallots 1 teaspoon Minced garlic 1/2 cup Cream cheese -- softened Salt -- to taste Freshly-ground black pepper -- to taste 8 Prepared crepes 10 Chives, long Oil -- for frying === SAUCE === 1/2 pound Small-diced tasso 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 1/2 cups Heavy cream Bayou Blast -- see * Note 2 tablespoons Chopped green onions 1 teaspoon Crystal or your favorite hot sauce 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Grated Parmesan-Reggiano Cheese 2 tablespoons Brunoise red pepper 2 Grilled whole green onions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. For the purses: In a saute pan, heat the olive oil. When the pan is smoking hot, add the onions, peppers, shallots and garlic. Season with salt and pepper. Saute for 1 minute and remove from the heat. In a mixing bowl, combine the remaining ingredients with the sauteed mixture. Mix until incorporated. Adjust the seasoning. Divide the crawfish filling into 8 equal portions. Spoon each portion in the center of the crepes. Gather the crepe at the top, forming a purse-like shape. Tie each crepe with a long chive. For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes. Add the shallots and garlic and continue sauteing for 1 minute. Add the heavy cream and season with salt, pepper, and Bayou Blast. Allow the sauce to reduce until slightly thick, about 3 to 4 minutes. Add the green onions and Crystal hot sauce. Finish the sauce with the butter. Reseason. For the purses: Place the purses in the oven and bake for 8 to 10 minutes until lightly golden. Remove from the oven. Spoon the sauce in the center of the platter. Arrange the purses over the sauce. Garnish with the Parmesan Reggiano cheese, red peppers and the grilled green onion. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2295 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 52g Total Fat; (92% calories from fat); 4g Protein; 6g Carbohydrate; 170mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Quiche Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups All-purpose flour 2 teaspoons Salt 1/4 teaspoon Cayenne 1 cup Solid vegetable shortening Water 2 tablespoons Unsalted butter 1/4 cup Small-diced yellow onions 3 tablespoons Small-diced red bell peppers 2 teaspoons Chopped garlic 2 3/4 teaspoons Salt -- divided 3/8 teaspoon Cayenne pepper -- divided 1/2 pound Peeled crawfish tails - (abt 1 cup) 2 cups Heavy cream 4 Eggs 1/4 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce 2 tablespoons Chopped chives 3 tablespoons Grated Parmigiano-Reggiano cheese 1/2 cup Grated White Cheddar cheese 1/2 cup Grated medium Cheddar cheese In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4 teaspoon cayenne. Cut in the shortening until the mixture resembles a coarse meal-like texture. Add the water and mix until the mixture comes away from the side of the bowl. Form the dough into a ball. Cover the ball of dough with plastic wrap and place in the refrigerator. Chill for at least 1 hour or as long as 8. Remove dough from the refrigerator and let sit (temper) for about 5 minutes. Lightly dust a work surface. Roll the dough out to a 12-inch round about 1/4-inch thick. Fold the dough into fourths and place in a 10-inch fluted (quiche) pan. Press the dough, using your fingers, firmly onto the bottom and sides of the pan. Roll a wooden rolling pin, over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. In a medium saute pan, over medium heat, melt the butter. Add the onions, bell peppers, garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne. Saute for 4 minutes. Add the crawfish tails and saute for 2 minutes. Remove from the heat and cool. In a mixing bowl, whisk the cream, eggs, remaining 3/4 teaspoon salt, remaining 1/8 teaspoon cayenne, Tabasco, Worcestershire sauce, chives, and grated Parmesan cheese. Turn the crawfish mixture into the pastry shell. Sprinkle the grated cheese over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 55 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing to serve. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 28g Total Fat; (60% calories from fat); 8g Protein; 32g Carbohydrate; 183mg Cholesterol; 1321mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Rellenos With Red Bean Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crayfish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped onions 1 Jalapeno -- stemmed, seeded, and minced 2 Bay leaves 1 cup Dried kidney beans -- soaked overnight and drained 1/4 cup Chopped fresh cilantro 4 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE RELLENOS === 1 tablespoon Olive oil 1/2 pound Crawfish tails -- chopped 1/3 cup Chopped green onions 2 teaspoons Minced garlic Bayou Blast -- see * Note 1/3 cup Heavy cream 1/4 cup Grated Monterey Jack cheese 1 teaspoon Minced jalapeno 2 tablespoons Bread crumbs 1 cup Masa harnia 1 cup Flour 2 large Egg whites -- beaten until foamy 1 1/2 cups Milk 4 medium Poblano peppers with stems -- roasted, peeled, slit up one side and seeded Oil -- for frying 1/2 cup Cilantro sour cream 1 tablespoon Finely-chopped parsley 1 tablespoon Brunoise red peppers * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is hot, saute the onions and jalapenos for 1 minute. Add the bay leaves, beans, and cilantro and continue sauteing for 1 minute. Add the stock and bring up to a boil. Reduce the heat to a simmer and cook for about 2 hours or until the beans are very tender. Season with salt and pepper. Remove from the heat and puree, using a hand-held blender. For the rellenos: In a saute pan, heat the olive oil. When the oil is hot, saute the crawfish, green onions, and garlic for 2 minutes. Season with Bayou Blast. Add the cream and cheese. Cook for 1 minute. Stir in the jalapeno and bread crumbs and remove from the heat. Season with salt and pepper. Turn the mixture into a mixing bowl and allow to cool. In a mixing bowl, combine the masa with 1/2 cup of the flour. Season the mixture with the Creole seasoning. Fold in the egg whites and add the milk 1/4 cup at a time, mixing thoroughly between additions until all the milk is incorporated and the mixture is smooth. In another bowl, combine the remaining flour and season with Bayou Blast. Fill each Poblano with 1/4 cup of the crawfish stuffing. Dip the peppers in the batter, letting the excess drip off and dredge in the seasoned flour, coating each side completely. Fry the rellenos until golden brown, about 3 to 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season the rellenos with Bayou Blast. Spoon the sauce in the center of the plate. Lay the rellenos in the center of the sauce. Garnish with the cilantro sour cream, parsley, and peppers. This recipe yields 4 servings, Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2403 broadcast 11-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 18g Total Fat; (32% calories from fat); 21g Protein; 63g Carbohydrate; 40mg Cholesterol; 2270mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Remoulade Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crayfish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SAUCE === 1 tablespoon Rough-chopped celery 1 tablespoon Rough-chopped onion 1 teaspoon Rough-chopped garlic 1/2 teaspoon Worcestershire sauce 2 tablespoons Creole mustard 1 tablespoon Yellow mustard 1 tablespoon Ketchup 1 Hard-cooked egg -- chopped Salt -- to taste Cayenne pepper -- to taste 3/4 cup Olive oil Juice of 1 lemon - (2 tbspns) === CRAWFISH === 16 ounces Crawfish tails 2 Baby Bibb lettuce heads 2 tablespoons Chopped parsley -- for garnish Place all of the sauce ingredients in the food processor work bowl. Process until smooth. Taste and adjust the seasonings. In a small bowl mix the crawfish tails with enough remoulade to coat them. Set aside to marinate. Clean and cut the lettuce in half, down the middle. Place each half on a salad plate. Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce. Place a dollop of the remoulade on top of the finished dish and garnish with the parsley. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2165 broadcast 06-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 41g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Smothered Grits Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Crayfish Shellfish Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Peeled crawfish tails Salt -- to taste Cayenne pepper -- to taste 2 tablespoons Olive oil 1 cup Chopped onions 1 tablespoon Chopped garlic 2 cups Beef stock 3 cups Half-and-half 1 1/2 cups Quick-cooking white grits 1/2 cup Freshly-grated Parmigiano-Reggiano cheese In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half-and-half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 3g Total Fat; (73% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 532mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Spring Rolls Recipe By :Emeril Lagasse Serving Size : 15 Preparation Time :0:00 Categories : Appetizers Crayfish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Napa cabbage -- finely chopped, -- and blanched 4 ounces Ground pork 4 ounces Crawfish tails 1 teaspoon Minced garlic 1 ounce Dried black mushrooms -- soaked, stemmed, -- and finely chopped 3 tablespoons Dark soy sauce 1 tablespoon Rice wine 1 tablespoon Sesame oil 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 1 package Spring roll skins -- thawed 1 Egg -- beaten with 1 tablespoon Water Peanut oil -- for frying 1 recipe Chili Sauce -- see * Note 1/4 cup Chopped green onions * Note: See the “Chili Sauce” recipe which is included in this collection. In a mixing bowl, combine the cabbage, pork, crawfish, garlic, mushrooms, soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly. Place 4 tablespoons of the mixture on spring roll skins, fold in each side and roll up tightly, using the egg mixture to seal the sides. Heat the wok until hot and add the oil. When the oil is smoking hot add the spring rolls, being careful not to overcrowd them. Fry until golden-brown and cooked inside, about 4 minutes. Remove from wok and drain on a paper-lined platter. Arrange the spring rolls on a platter with the Chili Sauce in the center. Sprinkle with green onions and serve. This recipe yields 15 to 20 spring rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2265 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 3g Total Fat; (75% calories from fat); 2g Protein; trace Carbohydrate; 18mg Cholesterol; 151mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Stuffed Filets Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Crayfish Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 teaspoon Finely-minced onions 1 teaspoon Finely-minced green onions 1 teaspoon Finely-minced celery 1 teaspoon Finely-minced red onions 2 teaspoons Minced shallots 1 teaspoon Minced garlic 1/4 pound Crawfish tails 2 tablespoons Shrimp stock 2 tablespoons Bread crumbs 1 tablespoon Emeril's Essence -- see * Note 4 Filet mignons - (6 to 7 oz ea) -- trimmed 1 cup Mashed potatoes Crawfish Bordelaise Sauce -- see * Note 1 tablespoon Shaved green onions Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" and "Crawfish Bordelaise Sauce" recipes which are included in this collection. Heat 1 tablespoon of the oil, over high heat. Saute the onions, green onions, celery, red peppers, shallots, and garlic, for 1 to 2 minutes. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of Emeril's Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes. Using a small sharp knife, cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket. Season the meat with the remaining Essence inside and out of the pocket. Stand the steaks of their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4-cup of the stuffing. Heat the remaining 1 tablespoon oil in a saute pan over high heat. When the pan begins to smoke, add the filets and saute for 3 to 4 minutes on each side for medium-rare. Place a small amount of the mashed potatoes in the center of the plate, set the filet right on top and spoon the sauce over the filet. Garnish with shaved green onions and fresh black pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 8g Total Fat; (61% calories from fat); 2g Protein; 10g Carbohydrate; 1mg Cholesterol; 152mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Stuffed Prawns With Arugula Puree Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crayfish Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === STUFFING === 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 teaspoon Minced garlic 2 tablespoons Small-diced red peppers 2 tablespoons Small-diced yellow peppers 1/4 pound Crawfish tails -- chopped Emeril's Essence -- see * Note 2 tablespoons Creole mustard 2 teaspoons Crystal hot sauce 3 tablespoons Bread crumbs -- to bind 2 pounds Sweet water prawns, 8 each -- shells, and legs removed 2 tablespoons Olive oil 1 tablespoon Butter === ARUGULA PUREE === 1/2 pound Fresh arugula -- stems removed 1/2 cup Chicken stock 1/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Mashed potatoes -- hot === GARNISH === Fried arugula leaves 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 2 tablespoons Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. For the stuffing: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic, and peppers for 1 minute. Add the crawfish and season with Emeril's Essence. Remove from heat and turn into a mixing bowl. Combine the sauted crawfish with the remaining ingredients and mix until incorporated. Season with salt and pepper. With a small knife, slit the back of the prawns about 1 1/2 inches deep. Stuff each prawn with 2 tablespoons of the stuffing. For the puree: Combine the arugula, chicken stock and cream together in a sauce pot. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 to 3 minutes, or until the arugula has completely wilted. Season with salt and pepper. Remove from the heat and puree with a hand-held blender. To finish the prawns: In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the stuffed prawns. Saute the prawns for 3 to 4 minutes on one side, remove and finish cooking in the oven for 5-6 minutes. To assemble, spoon a small amount of the sauce in the center of the plate and spread some around the rim. Mound the potatoes in the center of the sauce. Arrange the prawns around the potatoes. Garnish with the fried arugula leaves, peppers, and Parmigiano-Reggiano cheese. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 553 Calories (kcal); 42g Total Fat; (67% calories from fat); 7g Protein; 38g Carbohydrate; 61mg Cholesterol; 1187mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Stuffed Veal Chops With Crawfish Marchin De Vine Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup chopped onions 2 tablespoons brunoise red peppers 2 tablespoons brunoise yellow peppers Salt -- to taste Cayenne -- to taste 1 pound Louisiana crawfish tails 1/4 cup chopped green onions 1 tablespoon chopped garlic 2 tablespoons chopped fresh parsley 1 large egg 1/2 cup bread crumbs 1/4 cup grated Parmigiano-Reggiano cheese 8 double-cut veal loin chops - (to 10), 2 1/2" to 3" thick, 12 to 14 oz ea Creole seasoning -- see * Note 1/2 cup vegetable oil === FOR THE SAUCE === 2 tablespoons butter 1/4 cup chopped shallots 1 tablespoon garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Louisiana crawfish tails 1/2 cup dry red wine 2 cups demi-glace 6 cups Creamy Stone-Ground Grits -- (see recipe), warm 2 tablespoons chopped green onions, green part only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 more minutes. Add the green onions, garlic, and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well. Set aside. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, outside and inside the pocket, with Creole seasoning. Stuff each chop with 1/4 cup of the crawfish mixture. Press the filling firmly into the pockets. In 2 large sauté pans, over medium heat, heat the 1/4 cup of the vegetable oil in each sauté pan. Sear the chops for 6 minutes on the first side, being careful not to char them. Turn the chops over and continue to sear the other side for 4 minutes. Lay the chops on a parchment-lined baking sheet. Roast the chops for 15 minutes for medium. Remove the chops from the oven and rest for 5 minutes before serving. For the Sauce: In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the crawfish. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. Mound the grits in the center of each plate. Lay a chop on top of the grits. Spoon the sauce over each chop. Garnish with green onions. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D39) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 21g Total Fat; (82% calories from fat); 2g Protein; 8g Carbohydrate; 31mg Cholesterol; 106mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Turnovers Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour 1 teaspoon Salt 1 1/2 cups Solid vegetable shortening 3/4 cup Ice water 1/2 stick Butter 1 cup Chopped onions 1/2 cup Chopped bell peppers 1/2 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 3/4 teaspoon Paprika 1 pound Peeled crawfish tails 2 tablespoons Flour 1/2 cup Water 3 tablespoons Chopped parsley 3 tablespoons Chopped green onions 1 Egg -- beaten Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough. Do not over handle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour. In a large saute pan, over medium heat, melt the butter. When the butter has melted, add the onions, bell peppers, and celery. Season with salt and cayenne. Saute the vegetables until soft, about 6 to 7 minutes. Stir in the paprika. Add the crawfish tails and cook for 5 to 6 minutes, stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Stir for 1 to 2 minutes, or until the mixture thickens. Remove from the heat and add the parsley and green onions. Cool to room temperature. Preheat the oven to 375 degrees and lightly oil a baking sheet. Remove the dough from the refrigerator and place it on a lightly-floured surface. With a knife, cut the dough into 8 equal portions. Lightly flour each piece. Using your fingers, flatten each piece into a 6-inch round, about 1/4-inch thick. Fill the center of each one with 1/3 cup of the crawfish mixture. Brush the edges of each round with some of the beaten egg. Fold the rounds in 1/2 and crimp the edges with the tines of a fork. Brush the tops of the turnovers with the remaining beaten egg. Place the turnovers on the baking sheet about 1-inch apart. Bake for 45 minutes or until golden brown. This recipe yields 8 turnovers. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g Protein; 40g Carbohydrate; 39mg Cholesterol; 342mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish-Stuffed Beef Fillet Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Crayfish Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Oil -- divided 2 tablespoons Finely-diced green bell pepper 2 tablespoons Finely-diced red bell pepper 2 tablespoons Finely-diced onion 1/2 tablespoon Minced garlic 8 ounces Crawfish tails -- shelled, divided 1 tablespoon Bread crumbs Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 Beef fillets - (8 oz ea) 1 tablespoon Chopped shallots 1 1/2 cups Veal stock 2 tablespoons Butter Sliced green onions -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 400 degrees. Heat 1 tablespoon oil in a saute pan, add finely-diced vegetables and cook 1 minute until tender. Add garlic and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from heat and stir in bread crumbs; adjust seasonings to taste with Bayou Blast. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of each fillet. Move your knife around inside fillet to make room for stuffing. Divide stuffing and fill up each fillet; season outside of steak with Bayou Blast. Heat remaining oil in a saute pan, add stuffed steaks and sear well on all sides until browned. Transfer to a baking dish and roast 8 to 10 minutes for medium-rare steaks. To saute pan add shallots and cook in pan drippings, tossing for 1 minute. Add stock, scraping up browned bits to incorporate them in sauce, bring to a boil, lower heat and slowly reduce liquid by half. To finish, stir in remaining 2 ounces crawfish tails, butter and green onions and simmer until heated through. Serve steaks with sauce poured over. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-105 broadcast 10-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 25g Total Fat; (90% calories from fat); 1g Protein; 5g Carbohydrate; 31mg Cholesterol; 1016mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Filled Eclairs Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 1 cup milk 2 tablespoons sugar 1 cup flour 1/2 teaspoon baking powder 1 pinch salt 5 eggs 1 1/2 cups Vanilla Pastry Cream -- (see below) 6 ounces semisweet chocolate -- melted in a double boiler together with 1 tablespoon shortening Shaker of powdered sugar === PASTRY CREAM === 5 large egg yolks 3/4 cup cornstarch 2 1/2 cups heavy cream 1 1/2 cups sugar Preheat the oven to 400 degrees. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into a bowl of an electric mixer. Beat the dough on medium speed and add the eggs, 1 at a time. Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs onto a parchment-lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees and continue to cook for 25 minutes. Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling. Place the pastry cream in a pastry bag, fitted with a round tip, and fill each shell with the filling. Dip the top of each eclair in the chocolate. Set aside until the topping as set. Place the eclairs on a platter. Garnish with confectioners’ sugar For the Pastry Cream: In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned; the mixture will break. Don’t be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. (Yields about 2 cups) This recipe yields about 1 dozen eclairs. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D64) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 554 Calories (kcal); 36g Total Fat; (57% calories from fat); 7g Protein; 54g Carbohydrate; 258mg Cholesterol; 90mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Of Parsnip Soup With Potato Crisps And Bacon Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 2 cups chopped onions 1 cup chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 1 bay leaf 1 teaspoon chopped garlic 10 cups chicken stock 3 pounds parsnips -- peeled, diced 1/4 cup heavy cream - (to 1/2 cup) 6 ounces raw bacon -- chopped 1/2 pound new potatoes -- thinly sliced, and soaking in cold water 1 tablespoon chopped chives Preheat the oven to 400 degrees. Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and pepper. Sauté until the vegetables are soft, about 4 minutes. Add the bay leaf and garlic. Add the stock and parsnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour. Remove soup from heat. Discard bay leaf. Using a hand-held blender, puree soup until smooth. Stir in cream. Season with salt and pepper. In a small sauté pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt. To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes, bacon and chives. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP12) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 36g Carbohydrate; 12mg Cholesterol; 2758mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Of Smoked Tomato Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Fresh beefsteak tomatoes -- quartered 3 tablespoons Olive oil 2 cups Chopped yellow onions 1 cup Chopped celery 1 cup Chopped carrots Salt -- to taste Freshly-ground black pepper -- to taste 1 pinch Cayenne pepper 2 tablespoons Minced garlic 1/2 gallon Chicken stock 1/4 cup Finely-chopped parsley 1/2 cup Heavy cream Prepare the smoker, according to the manufacturers directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices. In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Reseason with salt and pepper if needed. Stir in the heavy cream and serve. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 11g Total Fat; (71% calories from fat); 2g Protein; 8g Carbohydrate; 20mg Cholesterol; 2173mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamed Garlic Potatoes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Peeled, 1/2"-diced potatoes 3 cups Water 2 teaspoons Salt 1 cup Heavy cream 4 Lightly-roasted garlic cloves -- see * Note 1/2 teaspoon Freshly-ground white pepper 2 tablespoons Unsalted butter * Note: See the “Roasted Garlic” recipe which is included in this collection. Combine potatoes, water and 1/2 teaspoon of the salt in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-high and cook until tender, about 8 minutes. Drain potatoes in a colander and return them to pan. Place saucepan back over medium heat, add cream, roasted garlic, the remaining 1 1/2 teaspoons salt and white pepper and mash vigorously with a potato masher until fairly smooth, about 4 minutes. Beat in butter before serving. This recipe yields 2 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1024 Calories (kcal); 111g Total Fat; (95% calories from fat); 5g Protein; 7g Carbohydrate; 388mg Cholesterol; 4377mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creamed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups diced peeled white potatoes - (abt 2 lbs) Salt -- as needed 3/4 cup heavy cream 1 head garlic -- roasted, and pulp removed 1/8 teaspoon freshly-ground white pepper 2 tablespoons butter -- see * Note 1/2 teaspoon salt -- see * Note * Note: Omit the butter and salt if making this recipe for the "Blue Cheese Stuffed Filets With Bacon Mashed Potatoes" (see recipe). Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to mix well. Add the white pepper. Add the butter and salt or the bacon and bacon fat. Mix well. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 22g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 77mg Cholesterol; 342mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamed Spinach Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Spinach Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 1 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 3 pounds Fresh spinach -- washed, stemmed, and finely chopped 2 tablespoons Chopped garlic 2 cups Heavy cream 1/2 pound Sharp Cheddar cheese -- grated Preheat the oven to 375 degrees. Lightly grease a 6 cup oval ceramic ramekin. In a large saute pan, melt the remaining butter. Add the onions and season with salt and pepper. Saute for about 2 minutes, or until the onions are soft. Add the spinach. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic and cream. Mix well. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 minutes. Remove the pan from the heat and turn into the prepared pan. Sprinkle the top with the grated cheese and place in the oven. Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B05 broadcast 04-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 406 Calories (kcal); 36g Total Fat; (77% calories from fat); 14g Protein; 10g Carbohydrate; 123mg Cholesterol; 378mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Cheddar Cheese Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cheese Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Apple smoked bacon -- diced 2 tablespoons Unsalted butter 1/2 cup Chopped onion 1/4 cup Chopped celery 1/4 cup Flour 12 ounces Beer, pale ale 1 quart Chicken stock 8 ounces Maytag White Cheddar cheese -- grated Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === Chopped parsley 1/2 cup Small-diced toasted croutons Brown the bacon in the soup pot. Remove excess grease. Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat. Dust the flour over the vegetables and bacon, cook, stirring for 3 minutes. Stir in the beer, and then the stock. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cheese and season with salt and pepper. Ladle into bowls and serve with chopped parsley and croutons. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 6g Total Fat; (55% calories from fat); 2g Protein; 9g Carbohydrate; 16mg Cholesterol; 2155mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Cranberry Bread Pudding Recipe By :Courtesy of Gale Gand Serving Size : 20 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 brioche challah loaves - (2 lbs ea) 6 cups half-and-half 6 cups heavy cream 1/4 teaspoon salt 2 vanilla beans -- split lengthwise 18 eggs 3 cups granulated sugar 3 cups cranberries 1/2 cup orange marmalade Confectioners’ sugar Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners’ sugar. This recipe yields 20 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 30g Total Fat; (59% calories from fat); 6g Protein; 40g Carbohydrate; 266mg Cholesterol; 108mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Milk 2 tablespoons Butter 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Quick grits 3 ounces Grated white cheddar cheese In a sauce pan, combine the milk, butter, and garlic together. Season the liquid with salt and cayenne pepper. Bring the liquid up to a boil. Whisk in the grits and cook for about 8 minutes, or until the grits are tender. Stir in the cheese. Serve. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2450 broadcast 01-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 10g Total Fat; (68% calories from fat); 4g Protein; 6g Carbohydrate; 32mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Peanut Butter Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 6 tablespoons melted butter 1 cup smooth peanut butter 1 pound cream cheese -- at room temperature 1 1/2 cups confectioners’ sugar 1/3 cup milk 1/4 cup chopped roasted peanuts 6 cups sweetened heavy cream -- whipped until thick 1/2 cup chopped salted peanuts 4 ounces chocolate curls and shavings 2 cups chocolate sauce -- slightly warm Preheat the oven to 350 degrees. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9-inch spring-form pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk and roasted peanuts and beat well. Fold 4 cups of the whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 2 hours. Remove from the refrigerator and spoon the remaining whipped cream over the entire pie. Slice into individual servings. Garnish with the peanuts, chocolate shavings and chocolate sauce. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D39) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 561 Calories (kcal); 47g Total Fat; (73% calories from fat); 14g Protein; 24g Carbohydrate; 87mg Cholesterol; 538mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Polenta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 cups whole milk 1 cup yellow cornmeal 1/4 cup heavy cream - (to 1/2 cup) Salt -- to taste Freshly-ground white pepper -- to taste In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D26) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 5g Total Fat; (20% calories from fat); 7g Protein; 32g Carbohydrate; 17mg Cholesterol; 64mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Creamy Pralines Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Granulated sugar 1 cup (packed) Light brown sugar 2 tablespoons Light corn syrup 2 tablespoons Butter 1 pinch Salt 1/2 cup Sweetened condensed milk 1 teaspoon Vanilla extract 1 1/2 cups Pecan pieces In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife. This recipe yields 1 1/2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 2g Total Fat; (19% calories from fat); 1g Protein; 18g Carbohydrate; 6mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Stone-Ground Grits Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 6 cups milk 2 teaspoons salt 1 teaspoon freshly-ground white pepper 4 tablespoons butter 1 1/2 cups stone-ground white grits 1 pound grated white cheddar cheese In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree oven, for 15 minutes. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 12g Total Fat; (64% calories from fat); 6g Protein; 9g Carbohydrate; 40mg Cholesterol; 686mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creative Oyster Loaf Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Oysters Sandwiches Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Oil -- for pan-frying 1 cup Cornmeal 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 12 Freshly-shucked oysters 1 large Round loaf bread, sesame seed topped -- (8" in dia) 1/4 cup Prepared tartar sauce 1/2 cup Shredded lettuce * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a medium saute pan with deep sides begin heating oil. Season cornmeal with Bayou Blast. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately. This recipe yields 1 sandwich. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2131 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1955 Calories (kcal); 166g Total Fat; (75% calories from fat); 12g Protein; 108g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creative Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Black beans -- cooked until tender, cooled - (2 to 2 1/2 cups) 1 cup Roasted corn kernels 1/4 cup Diced red onion 1/4 cup Diced red bell pepper 2 tablespoons Chopped cilantro Juice of 1 lemon Juice of 1 lime Salt -- to taste Freshly-ground white pepper -- to taste Drain beans. In a bowl combine beans with remaining ingredients; season to taste with salt and pepper. This recipe yields about 4 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-060 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 800 Calories (kcal); 3g Total Fat; (3% calories from fat); 50g Protein; 147g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Calamari With Smoked Tomato Sauce And Olive Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Seafood Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Roma tomatoes -- cored, halved 1/2 cup Olive oil -- plus 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Chicken stock 1 cup Black olives -- sliced 1 cup Green queen-size stuffed olives -- sliced 2 tablespoons Minced shallots 2 teaspoons Minced garlic 2 tablespoons Small-diced celery 2 tablespoons Chopped parsley 1 pound Calamari -- thawed, and cut into 1/4" slices 1/2 cup Buttermilk Bayou Blast -- see * Note 1 cup Masa flour 1 cup Flour 2 ounces Grated Parmigiano-Reggiano cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a mixing bowl, toss the tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Place the tomatoes on the smoker rack and smoke for 15 minutes. Remove from the smoker and place both the tomatoes and tomato juice in a medium saucepan. Add the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Using a hand-held blender, puree the sauce until smooth. Strain and season with salt and pepper. Keep warm. In a mixing bowl, combine the olives, shallots, garlic, celery, parsley, black pepper and the 1/2 cup of the olive oil. Mix well. In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons Bayou Blast, allow to sit for 20 minutes. Combine the masa and flours together with Creole seasoning to taste. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Place dredged calamari in the fryer basket and deep-fry until slightly golden in color, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Creole seasoning. To serve, spoon the sauce in the center of a large platter. Place the calamari on top of the sauce. Mound the olive salad on top of the calamari. Garnish with the cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 40g Total Fat; (57% calories from fat); 25g Protein; 42g Carbohydrate; 266mg Cholesterol; 1472mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Callaloo With Roasted Red Pepper Rouille Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive oil -- plus 1 tablespoon Olive oil 1 Smoked ham hock - (abt 8 to 10 oz) 1/2 cup Chopped onions 2 quarts Crab or fish stock 2 quarts Water Emeril's Essence -- see * Note 3 Bay leaves 6 cups Roughly-chopped assorted greens (such as collards, mustards, turnip, chard, dandelion, beet greens, or spinach) 1 teaspoon Salt Freshly-ground black pepper -- to taste 1/2 pound Lump crabmeat -- picked over for shells and cartilage 1 Red bell pepper -- roasted, peeled, and diced 1 tablespoon Chopped garlic 1 tablespoon Chopped fresh cilantro 1 Egg Salt -- to taste Crushed red pepper -- to taste Cayenne pepper -- to taste Coconut -- as needed * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, over high heat, add the 1 tablespoon olive oil. When the oil is hot, add the ham hock and onions. Saute for 2 minutes. Stir in the stock and water and bring to a boil. Season with Emeril's Essence and add the bay leaves and cook for 20 minutes. Reduce the heat and simmer for 60 minutes. Fold in the greens and season with salt and pepper. Simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hock and shred the meat off the bone back into the soup. In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt, pepper flakes and cayenne. With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion. Serve hot in bowls, allowing 1 generous cup of the callaloo per portion. Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of coconut. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 30g Total Fat; (88% calories from fat); 6g Protein; 2g Carbohydrate; 46mg Cholesterol; 365mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Chicken, Red Beans and Rice Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 whole chicken - (abt 4 lbs) -- cut into 10 pieces Creole seasoning 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1 tablespoon minced garlic 2 bay leaves 1 pinch crushed red pepper 1 pound dried red beans -- rinsed, picked over, soaked overnight, and drained 1 gallon chicken stock 1/4 pound long grain white rice -- uncooked 1/2 cup chopped green onions (green part only) In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery, and carrots. Season with Creole seasoning. Sauté the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and sauté for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender. Reseason if necessary. Add the rice and continue to cook for 20 minutes or until the rice is tender. Remove from the heat and stir in the green onions. Ladle into soup bowls and serve with crunchy French Bread. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 4g Total Fat; (14% calories from fat); 16g Protein; 41g Carbohydrate; 0mg Cholesterol; 4328mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Christmas Fruitcake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SIMPLE SYRUP === 2 cups Sugar 2 cups Water 1 Strips zest of 2 lemons -- (abt 3 tbspns) Juice of 2 lemons -- (abt 1/4 cup) === FOR THE CAKE === 1 pound Combination of dried fruits (such as blueberries, cranberries, cherries, raisins, and chopped apricots) 1 pound Unsalted butter -- room temperature 2 cups Sugar 4 ounces Almond paste 8 large Eggs 1 cup Grand Marnier or other orange-flavored liqueur 4 cups Flour 2 teaspoons Baking powder 1/4 teaspoon Salt 1/4 teaspoon Cinnamon 1/8 teaspoon Fresh grated nutmeg 1 cup Silvered blanched almonds 1 cup Pecans pieces 1 cup Walnut pieces 1/2 cup Bourbon Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat. Combine the dried fruits together in a large mixing bowl. Pour the simple syrup over them, toss to coat, and let steep for 5 minutes. Strain and reserve the syrup. Creme the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to incorporate. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick. Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle. Preheat the oven to 350 degrees. Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup of the batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly). Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks. Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating. This recipe yields 12 cakes. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 792 Calories (kcal); 37g Total Fat; (42% calories from fat); 9g Protein; 104g Carbohydrate; 207mg Cholesterol; 170mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Cream Cheese And Cherry Ice Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 vanilla bean 4 cups half-and-half 1 cup sugar 1 pinch salt 5 egg yolks 2 3/4 cups Creole cream cheese 2 cups pureed cherry pie filling Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the half-and-half, sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly. Pour the filling into the ice cream machine and follow the manufacturer’s instructions for churning time. Swirl the cherry filling into the ice cream, cover and freeze for at least 1 hour. This recipe yields about 1/2 gallon. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1/2 gallon" - - - - - - - - - - - - - - - - - - - Per serving: 1071 Calories (kcal); 26g Total Fat; (21% calories from fat); 14g Protein; 201g Carbohydrate; 1063mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Cream Cheese And Praline Ice Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Heavy cream 1/2 cup Sugar 1 Vanilla bean 1 pinch Salt 5 Egg yolks 2 3/4 cups Creole cream cheese 1 cup Crumbled pralines -- see * Note * Note: See the "Pralines I" recipe which is included in this collection. Using a sharp knife, split the vanilla bean in half and scrape out the inside, reserve the bean. In a nonreactive saucepan, combine the cream, sugar, vanilla seeds, scraped vanilla bean, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat. Stir in the cream cheese and blend thoroughly. Fold in the pralines. Pour the filling into the ice cream machine and follow the instructions for churning time. This recipe yields about 1/2 gallon of ice cream. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2325 Calories (kcal); 202g Total Fat; (76% calories from fat); 24g Protein; 115g Carbohydrate; 1716mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Crusted Rib-Eye Steak With Dirty White Beans Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Bacon -- chopped 2 cups Chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Chopped celery 1 cup Peeled, seeded, chopped fresh tomatoes 2 tablespoons Chopped garlic 2 Ham hocks - (4 to 6 oz ea) 1/2 pound Duck confit -- shredded (store bought or homemade) 1 pound Navy white beans 10 cups Beef stock 6 ounces Foie gras -- cleaned, diced small 1/4 cup Chopped green onions 4 Bone-in rib-eye steaks - (18 to 20 oz ea) Drizzle of olive oil 1/2 cup Creole mustard 2 cups Fine dried bread crumbs Emeril's Essence -- see * Note 2 tablespoons Olive oil Fried parsnips * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degree. In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours. In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and turn into the bean mixture, including the foie gras fat. Mix thoroughly. Stir in the green onions. Season the steaks with a olive oil, salt and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Emeril's Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium-rare. To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B27 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 28g Total Fat; (69% calories from fat); 17g Protein; 12g Carbohydrate; 36mg Cholesterol; 6017mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Farfel Kugel Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons chicken fat 2 bell peppers -- chopped 5 green onions -- chopped 4 celery stalks -- chopped 4 garlic cloves -- chopped 1/2 cup chopped parsley 1 box farfel - (16 oz) 2 eggs -- lightly beaten Pine nuts -- (optional) 22 ounces chicken broth Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Emeril’s Original Essence - see * Note 1/4 cup sliced mushrooms * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 350 degrees. In a large skillet add chicken fat and sauté bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes. Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes. Add remaining ingredients and mix well. Bake in a greased 3-quart casserole for 30 to 45 minutes. This recipe yields 10 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A33) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 9g Total Fat; (75% calories from fat); 3g Protein; 4g Carbohydrate; 44mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse, with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Fried Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Chicken - (abt 5 lbs) -- cut 8 pieces Bayou Blast -- see * Note 2 cups Creole mustard 2 cups All-purpose flour 2 Eggs -- beaten 2 tablespoons Milk Oil -- for frying * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the chicken with Bayou Blast. Smear the mustard over each piece of chicken thoroughly. Season the flour with the Creole seasoning. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the seasoned flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Creole seasoning. Serve the chicken warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 3g Total Fat; (10% calories from fat); 9g Protein; 48g Carbohydrate; 95mg Cholesterol; 33mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Fried Shrimp Salad With Vidalia Onions And Pickled Okra Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 lemon -- juiced 1/4 cup chopped onions 1/4 cup chopped green onions 1/4 cup chopped celery 1 tablespoon prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons prepared yellow mustard 3 tablespoons ketchup 3 tablespoons chopped parsley Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 1 cup olive oil 4 dozen medium shrimp -- peeled, deveined 2 cups hot sauce 2 cups all-purpose flour 2 cups yellow cornmeal Creole seasoning -- see * Note Vegetable oil -- for frying 10 cups assorted summer baby greens 1 large Vidalia onion -- cut thin rings 18 medium pickled okra * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed. For the shrimp: In a mixing bowl, toss the shrimp with the hot sauce. In a mixing bowl, combine the flour and cornmeal. Season with Creole seasoning. Toss the shrimp in batches in the seasoned flour, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. To assemble, toss the lettuce with half of the dressing. Season with salt and pepper. Mound the greens in the center of each serving plate. Lay the onions slices over the greens. Place 3 piles of the shrimp around each mound of greens. Lay the okra next to the shrimp. Garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 743 Calories (kcal); 39g Total Fat; (47% calories from fat); 20g Protein; 78g Carbohydrate; 104mg Cholesterol; 2245mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Garden Martini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Cubed ice 16 ounces Absolute Vodka 12 ounces Bombay Sapphire Gin Splash of spicy vegetable marinade -- see * Note 4 Spicy jalapenos -- see * Note 4 Spicy haricots verts -- see * Note 4 Spicy red pear tomatoes -- see * Note 4 Spicy okra -- see * Note * Note: See the "Spicy Marinated Jalapenos, Haricots Verts, Tomatoes, Okra" recipe which is included in this collection. Place the ice in four large martini glasses. Pour 4 ounces of vodka and 3 ounces of gin into each glass. Add a splash of the spicy vegetable juice to each glass. Garnish each martini with the vegetables. This recipe yields 4 martinis. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Meuniere Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Worcestershire sauce 1/2 cup Chopped yellow onions 2 Bay leaves 2 Lemons -- peeled, with pith discarded, cut in half 3/4 cup Heavy cream 1 pound Unsalted butter - (4 sticks) -- cut 1/2" dice 1/2 teaspoon Bayou Blast -- see * Note 1/4 cup Chopped scallions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Bayou Blast and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions. This recipe yields ?? of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 869 Calories (kcal); 67g Total Fat; (65% calories from fat); 11g Protein; 69g Carbohydrate; 245mg Cholesterol; 2429mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 13 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Meunire Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Finely-chopped onions 1/2 cup Finely-chopped carrots 1/2 cup Finely-chopped celery 2 tablespoons Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste Juice of 1 lemon 3 tablespoons Worcestershire sauce 1 tablespoon Crystal Hot Sauce 3 cups Veal stock 1/2 cup Heavy cream 8 tablespoons Unsalted butter - (1 stick) -- cut into cubes In a sauce pot, heat the olive oil. Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock. Cook over high heat for 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Reseason with salt and pepper. Strain through a chinoise. This recipe yields ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 732 Calories (kcal); 72g Total Fat; (86% calories from fat); 7g Protein; 19g Carbohydrate; 163mg Cholesterol; 3963mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Mustard And Herb Crusted Lamb Chops Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lamb chops - (4 chops) -- Frenched 2 tablespoons Olive oil Emeril’s Essence -- see * Note 1/2 cup Creole mustard 3 tablespoons Chopped mild herbs 1 cup Bread crumbs Mustard Sauce -- see * Note Apple Mint Relish -- - not in collection (See New New Orleans Cookbook) Rosemary sprigs -- soaked in olive oil 1 tablespoon Chopped chives Brunoise peppers * Note: See the “Emeril’s Essence Information” and “Mustard Sauce” recipes which are included in this collection. Preheat the grill. Preheat the oven to 400 degrees. Season the chops with olive oil and Emeril’s Essence. Place the chops on the hot grill and cook for 2 minutes on each side, or until each side is marked nicely. Remove from the grill and allow to cool. Rub each chop with the Creole mustard. Combine the herbs and bread crumbs. Season the crumbs with Essence. Dredge the lamb chops in the bread crumbs. Place the crusted chops in a small roasting pan. Place in the oven and roast for 8 to 10 minutes for medium-rare. Spoon the Mustard Sauce in the center of the plate. Mound the Apple Mint Relish in the center of the plate. Lay the chops against the relish. Ignite the rosemary sprigs and place on the lamb. Garnish with chives and brunoise peppers. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2405 broadcast 01-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 16g Total Fat; (44% calories from fat); 7g Protein; 39g Carbohydrate; 0mg Cholesterol; 466mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Mustard And Roasted Poblano Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Chopped parsley 2 tablespoons Chopped green onions 2 tablespoons Creole or whole-grain mustard 1 Roasted poblano -- peeled, seeded, and chopped 1 cup Olive oil 1/4 teaspoon Cayenne pepper 1 teaspoon Salt Put the egg, garlic, lemon juice, parsley, green onions, Creole mustard and poblano in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2002 Calories (kcal); 221g Total Fat; (97% calories from fat); 6g Protein; 7g Carbohydrate; 187mg Cholesterol; 2193mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Mustard Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Creole mustard 1/2 cup Mayonnaise 1 teaspoon Champagne vinegar 1 tablespoon Water -- to thin Salt -- to taste Freshly-ground black pepper -- to taste Combine all of the ingredients and set aside to chill until ready to use. This recipe yields 1 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 788 Calories (kcal); 94g Total Fat; (99% calories from fat); 1g Protein; 0g Carbohydrate; 39mg Cholesterol; 626mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Creole Mustard, Rosemary And Garlic Crusted Veal Rib Roast Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup salt 1/2 cup cracked black pepper 1 bone-in veal rib roast - (abt 20 lbs) -- trimmed 1 cup chopped onions 10 garlic cloves -- peeled 2 sprigs fresh rosemary - (to 3) -- leaves removed, and stems discarded 1 cup Creole or other whole-grain mustard 1/2 cup olive oil Salt -- to taste Freshly-ground black pepper -- to taste Heavily season the entire roast with kosher salt and pepper. Wrap the roast tightly with plastic wrap and refrigerate for 24 hours. Remove the roast from the refrigerator, rinse off the salt and pat dry. Set aside. In a blender, combine the onions, garlic, rosemary, mustard and oil. Blend until smooth. Season with salt and pepper. Using a pairing knife, make several slits in the veal roast. Stuff the slits and rub the entire veal roast with the mustard mixture. Place on a rack in a roasting pan and cover tightly with plastic wrap. Refrigerate for 24 hours. Remove the roast from the refrigerator and discard the plastic wrap. Bring the roast to room temperature. Preheat the oven to 425 degrees. Place in the oven and roast for 30 minutes. Reduce the heat to 350 degrees and continue cooking for about 3 hours for medium-rare. During the last half-hour of cooking, check the roast occasionally with a meat thermometer, when the temperature reaches 135 degrees, remove from the oven. Allow the roast to rest for about 20 to 25 minutes for the perfect medium-rare. The cooking times may vary because one oven may cook differently then the other. Also if using a convection oven, the cooking time will be less. So that is why it is important to invest in a good meat thermometer instead of relying on cooking times. Carve the roast into individual servings and serve with the potatoes. This recipe yields about 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 11g Total Fat; (78% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 10235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Onion Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Onions Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1/2 cup Flour 6 cups Julienned yellow onions 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 4 Bay leaves 1/2 teaspoon Dried leaf thyme 1/2 teaspoon Dried leaf oregano 1/2 teaspoon Dried leaf basil 2 tablespoons Minced garlic 1/2 gallon Chicken broth 2/3 cup Grated Maytag White Cheddar cheese 2/3 cup Grated yellow Cheddar cheese 1/2 cup Grated Parmigiano-Reggiano cheese 2 cups Cubed French bread -- lightly toasted 2 tablespoons Olive oil 1 tablespoon Rustic Rub -- see * Note === GARNISH === 1/4 cup Grated Maytag White Cheddar cheese 2 tablespoons Chopped chives Emeril's Essence -- see * Note * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" and "Emeril's Essence Information" recipes which are included in this collection. In a large sauce pot, combine the oil and flour together. Stirring constantly for about 3 to 4 minutes, making a blond roux. Add the onions, salt, cayenne, bay leaves, thyme, oregano and basil. Stirring often, cook for about 10 minutes or until the onions are golden. Add the garlic and continue cooking for 2 minutes. Stir in the broth. Reduce the heat and cook for 1 hour. Add the cheeses, a little at a time, stirring to incorporate. In a mixing bowl toss the bread with the olive oil and Rustic Rub. Re-season if needed. Ladle the soup into the bowl and top with the bread. Garnish with the grated cheese, chives and Emeril's Essence. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2324 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 19g Total Fat; (69% calories from fat); 6g Protein; 12g Carbohydrate; 0mg Cholesterol; 1209mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Relish Tray Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound green beans -- ends trimmed 1 pound baby carrots 1 cauliflower head -- cut into florets 1/2 pound celery -- cut 3" pieces 1 jar Kalamata olives packed in vinegar brine and olive oil - (16 oz) 1 jar pickled peperoncini - (11 1/2 oz) 1 jar pickled hot cherry peppers - (16 oz) 1 jar pickled imported Spanish Queen olives stuffed with pimientos - (10 oz) 1 jar pickled Holland cocktail onions - (8 oz) 20 fresh basil leaves 6 fresh thyme sprigs 6 fresh oregano sprigs 2 tablespoon chopped fresh parsley leaves 1 teaspoon red pepper flakes 1 cup olive oil 1 recipe White Cheddar Cracker Croutons -- (see recipe) Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool. Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours. Serve in shallow glass dishes with the crackers. This recipe yields about 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 18g Total Fat; (87% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped green bell peppers Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped garlic 2 cups chopped peeled seeded Italian plum tomatoes 1/4 cup chopped basil leaves 1 tablespoon chopped fresh oregano leaves 2 teaspoons chopped fresh thyme leaves Cayenne -- to taste 2 teaspoons Worcestershire sauce 3 cups chicken stock 1/2 cup chopped green onions 6 tablespoons butter -- at room temperature In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to sauté for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 24g Total Fat; (83% calories from fat); 2g Protein; 9g Carbohydrate; 47mg Cholesterol; 1828mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Spiced Blue Crabs With Green Onion Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon Water 1 Onion -- chopped 2 Celery stalks -- chopped 2 Lemons -- halved 1 Jalapeno -- halved 1 Garlic head -- halved 3 Fresh thyme sprigs 2 Bay leaves 2 tablespoons Crab Boil 3 pounds Blue crabs 3 bunches Green onions 2 tablespoons Chopped garlic 1 quart Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste In a large pot, combine the water, onions, celery, lemons, jalapenos, garlic head, thyme, bay leaves, and Crab Boil. Season the water with salt and pepper. Bring the liquid up to a boil. Add the blue crabs and cook for about 15 minutes. Remove the crabs from the water and cool in a bowl of ice water. Cool the crabs for about 5 minutes and remove from the water. In a saucepan, combine the green onions, garlic, and chicken stock. Season with salt and pepper. Bring the liquid up to a simmer. Cook the liquid for 10 minutes. Remove the sauce from the heat. Using a hand-held blender, puree the sauce until smooth. Strain the sauce through a fine mesh strainer. Reseason with salt and pepper if needed. Pile the crabs on a platter and serve with the dipping sauce. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A55 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 4g Total Fat; (10% calories from fat); 64g Protein; 10g Carbohydrate; 266mg Cholesterol; 3195mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Spiced Seafood Gazpacho Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Creole tomatoes -- peeled, seeded, and chopped 2 Red peppers -- roughly chopped 2 medium Yellow onions -- roughly chopped 2 Cucumbers -- peeled, and roughly chopped 4 Celery stalks -- roughly chopped 1/4 cup Minced shallots 2 tablespoons Minced garlic 2 tablespoons Grated fresh horseradish 1/4 cup Chopped fresh cilantro 2 cups V-8 juice 1/2 cup Absolute Pepper Vodka - (to 1 cup) 2 tablespoons Worcestershire sauce 1 dash Liquid Crab Boil Juice of 4 lemons Cayenne pepper -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Brunoise carrots 1/4 cup Brunoise parsnips 1/4 cup Brunoise red onions 1/4 cup Brunoise red peppers 1/4 cup Brunoise celery 1/4 cup Brunoise cucumbers 1/2 cup Extra-virgin olive oil 1/4 cup Finely-chopped fresh herbs (such as basil, chervil, tarragon, etc.) 1 pound Medium shrimp -- peeled, tail off, and cooked 1 pound Lump crab meat -- picked for cartilage 1 pound Lobster meat -- cooked, diced 1 cup Fresh Herb Salad -- see * Note * Note: See the "Fresh Herb Salad" recipe which is included in this collection. In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 20g Total Fat; (50% calories from fat); 32g Protein; 13g Carbohydrate; 187mg Cholesterol; 414mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Spiced Shrimp With Old Fashioned Remoulade Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lemons -- halved 4 quarts Water 4 Bay leaves 3 teaspoons Salt 1/2 teaspoon Cayenne pepper 2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil 3 pounds Large shrimp -- peeled, deveined 1/4 cup Fresh lemon juice 3/4 cup Vegetable oil 1/2 cup Chopped onions 1/2 cup Chopped green onions 1/4 cup Chopped celery 2 tablespoons Prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons Prepared yellow mustard 3 tablespoons Ketchup 3 tablespoons Chopped parsley 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1/8 teaspoon Freshly-ground black pepper Squeeze the juice from the lemons into a large pot. Add the halves. Add the water, bay leaves, salt cayenne, and crab boil. Bring to a boil and cook for 5 minutes. Add the shrimp. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain. Serve either cooled or chilled completely. Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 762 Calories (kcal); 47g Total Fat; (55% calories from fat); 70g Protein; 15g Carbohydrate; 518mg Cholesterol; 2833mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Style Tomato Soup With Goat's Cheese Dumplings Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Dumplings Soups/Stews Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Chopped yellow onions 1 cup Chopped celery 1 cup Chopped carrots 2 tablespoons Minced garlic 8 cups Peeled, seeded chopped fresh tomatoes 1/2 gallon Chicken broth 1/4 cup Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1 pinch Cayenne pepper 1/2 cup Heavy cream 1 cup Goat's cheese -- room temperature 2 tablespoons Extra-virgin olive oil 2 tablespoons Finely-chopped basil 16 Wonton wrappers 1/4 cup Water Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 tablespoons Finely chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic and tomatoes. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Re-season with salt and pepper if needed. Stir in the heavy cream. For the dumplings: In a small mixing bowl, combine the goat's cheese, extra-virgin olive oil and basil. Mix until the mixture is fully incorporated. Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a little water. Bring two corners of the wrappers together and seal, forming a triangle. Fry the wontons for 1 to 2 minutes or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Bayou Blast. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley. This recipe Yields 10 cups of soup, 16 dumplings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2392 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1416 Calories (kcal); 110g Total Fat; (69% calories from fat); 48g Protein; 61g Carbohydrate; 163mg Cholesterol; 6314mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Succotash Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil 1/4 cup Diced red bell peppers 1/4 cup Diced green bell peppers 1/4 cup Diced onion 1 cup Corn kernels 1 cup Cooked lima beans (preferably slightly creamy) 1 1/2 tablespoons Minced garlic 1 cup Stock 1 tablespoon Butter 1 teaspoon Chopped fresh thyme Salt -- to taste Freshly-ground black pepper -- to taste Heat oil in a saute pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt and pepper. To serve, spoon a generous portion of the succotash onto each of 2 plates. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-091 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 9g Total Fat; (27% calories from fat); 11g Protein; 42g Carbohydrate; 16mg Cholesterol; 67mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mayonnaise 2 Italian plum tomatoes -- peeled and diced 1 Blanched ear of corn -- kernels only 1 Green onion -- finely chopped 1 teaspoon Bayou Blast -- see * Note 1 Jalapeno pepper -- seeded and diced 1 teaspoon Salt Freshly-ground black pepper * Note: see the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small bowl combine all ingredients; season with salt and 10 turns black pepper. This recipe yields about 3 cups of Creole tartar sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3189 Calories (kcal); 374g Total Fat; (98% calories from fat); 6g Protein; 8g Carbohydrate; 154mg Cholesterol; 4646mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 31 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Tartar Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Chopped parsley 1 cup Olive oil 1/4 teaspoon Cayenne pepper 1 tablespoon Creole or whole-grain mustard 1 teaspoon Salt Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1998 Calories (kcal); 221g Total Fat; (97% calories from fat); 6g Protein; 6g Carbohydrate; 187mg Cholesterol; 2191mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Vegetable Jambalaya Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 3 cups Small-diced onions 2 tablespoons Minced shallots 1 cup Small-diced bell peppers 2 cups Small-diced eggplant 2 cups Small-diced yellow squash 1 tablespoon Minced garlic 3 cups Chopped tomatoes 3 teaspoons Salt 2 teaspoons Cayenne 3 Bay leaves 3 cups Long-grain rice 6 cups Water 1 cup Chopped green onions Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3 to 5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2 to 3 minutes. Add the green onions and mix. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2272 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 14g Total Fat; (32% calories from fat); 6g Protein; 61g Carbohydrate; 0mg Cholesterol; 817mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crepes Suzette Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE DESSERT CREPES === 1 1/2 cups Milk 1 cup Flour 2 Eggs 2 tablespoons Sugar 1 tablespoon Vegetable oil === FOR THE SAUCE === 1/2 cup Unsalted butter 1 teaspoon Chopped orange zest 1/2 cup Orange juice 1/3 cup Sugar 1/4 cup Orange liquor === TO COMPLETE === 1/4 cup Brandy Powdered sugar -- for topping First make the crepes. In a bowl combine the milk, flour, eggs, sugar and oil, whisk together until well blended. Heat a lightly oiled 6-inch non-stick skillet. Remove the pan from the heat. Spoon in 2 tablespoons of the batter, lift and tilt the skillet to spread the batter. Return to heat, brown on one side only. Invert pan over paper towel, and remove crepe. Repeat with remaining batter. Grease skillet occasionally. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Set aside. Meanwhile, make the orange sauce. In a large skillet combine the butter, zest, orange juice, sugar, and orange liquor. Cook and stir until thickened and bubbly. Arrange folded crepes in sauce. Simmer for 3 minutes, spooning the sauce over the crepes occasionally. In a small saucepan heat the brandy until it simmers. Carefully ignite and pour over the crepes. Top with powdered sugar and serve. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2244 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 21g Total Fat; (52% calories from fat); 6g Protein; 36g Carbohydrate; 112mg Cholesterol; 51mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Bacon And Corn Maque Choux Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon -- chopped 6 young sweet corn ears 2 tablespoons vegetable oil 1 1/2 cups chopped onions 1 cup chopped green bell peppers Salt -- to taste Cayenne -- to taste 2 cups chopped peeled seeded tomatoes (or 1 cup chopped canned tomatoes) 1 cup milk 1/4 cup chopped green onions In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Sauté for 2 minutes. Add the corn. Season with salt and cayenne. Continue to sauté for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 459 Calories (kcal); 37g Total Fat; (72% calories from fat); 20g Protein; 11g Carbohydrate; 57mg Cholesterol; 939mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Catfish, Black Eyed Peas, Caramelized Onion Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Catfish Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon -- diced small 2 cups Thinly-sliced onions Freshly-ground black pepper -- to taste 2 teaspoons Chopped garlic 1/2 pound Black eyed peas -- cooked until tender, and rinsed under cool water 3 cups Veal or beef reduction 1 tablespoon Finely-chopped fresh parsley leaves 4 Catfish fillets - (abt 6 oz ea) 1 cup Flour Emeril's Essence -- see * Note 1/2 cup Vegetable oil 8 Collard green leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes. Stir in the garlic and black eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat and keep warm. Season the fillets with Essence, on both sides. Season the flour with Essence. In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan-fry the fillets until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels. Add the greens to the hot oil and fry until crispy. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas. Garnish with the fried greens. This recipe yields 4 servings. Comments: The original recipe title as listed is "Crispy Catfish And Black Eyed Peas, Bacon And Caramelized Onion Relish With Fried Collard Greens". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 684 Calories (kcal); 55g Total Fat; (73% calories from fat); 21g Protein; 25g Carbohydrate; 48mg Cholesterol; 907mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Confit Of Duck And Yukon Gold Potatoes With Spinach Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Duck Confit Oil -- see * Note 2 Confit Of Duck Legs -- see * Note 1/2 pound Confit of cooked Yukon Gold potatoes -- hot 1 pound Fresh spinach -- stemmed and cleaned 1/2 teaspoon Minced garlic 1 cup Truffle emulsion White Truffle oil -- to drizzle 1/4 cup Grated Parmigiano-Regginao cheese 2 ounces Truffle -- shaved Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives * Note: See the "Confit Of Duck" recipe which is included in this collection. In a saute pan, heat 2 tablespoon duck confit oil. When the oil is hot, sear the duck legs, for about 2 to 3 minutes on each side, or until the legs are crispy. Using the back of a French knife, slightly smash each potato. In another saute pan, heat the remaining confit oil. When the oil is hot, add the spinach, a couple of handfuls at a time. Season with salt and pepper. Saute the spinach for about 1 minute or until wilted. Stir in the garlic and remove from the heat. Spoon the truffle emulsion in the center of the plate and around the rim. Mound the spinach in the center of the sauce. Arrange the smashed potatoes around the spinach. Lay the crispy duck confit legs on top of the spinach. Drizzle the entire plate with the truffle oil. Sprinkle the plate with the grated cheese. Shave the truffles over the duck legs. Garnish with chives and black pepper. This recipe yields 2 servings. Comments: The full title of this recipe as listed is "Crispy Confit Of Duck And Yukon Gold Potatoes With Braised Spinach, Shaved Truffles, Truffle Emulsion And White Truffle Oil". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2436 broadcast 11-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 10g Total Fat; (44% calories from fat); 8g Protein; 21g Carbohydrate; 15mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Crabmeat Ravioli With A Sweet Corn Maque Choux Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRABMEAT RAVIOLI === 2/3 cup lump crabmeat -- picked over to remove cartilage and shells 1 teaspoon white truffle oil 2 teaspoons chopped parsley 1 teaspoon chopped tarragon 1 1/2 teaspoon salt 1/8 teaspoon freshly-ground white pepper 24 wonton wrappers 2 1/2 cups canola or vegetable oil === SWEET CORN MAQUE CHOUX === 2 tablespoons unsalted butter 3 1/2 cups corn kernels = (or 4 fresh ears, kernels removed) 1/2 cup finely-chopped yellow onion 1/4 cup finely-chopped green bell pepper 1/4 cup finely-chopped red bell pepper 1 1/2 teaspoons minced garlic 1 cup heavy cream Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a mixing bowl combine the lump crabmeat, truffle oil, parsley, tarragon, 1/2 teaspoon salt and white pepper. Refrigerate until ready to assemble the ravioli. Spread 12 wonton wrappers on a flat work surface. In the center of each wrapper, place approximately 1 tablespoon of crabmeat filling. Wet the edges of the wrappers with water and top with the remaining 12 wrappers, gently pressing from the center out to expel any air, and sealing the edges with your fingers. In a heavy 2-gallon stockpot heat the oil over medium-high heat. Carefully slip the ravioli into the hot oil in batches and fry until golden brown on each side, turning with a slotted spoon, about 1 1/2 minutes total cooking time. Remove the ravioli to a paper towel covered plate to drain and sprinkle lightly with Essence to taste. For the Sweet Corn Maque Choux: In a large skillet, heat the butter over medium high heat. Add the corn, onion, green and red bell peppers, and remaining teaspoon salt to the pan, and sauté until soft, about 3 to 4 minutes. Add the garlic to the pan and cook for 2 minutes, stirring constantly to prevent sticking. Add the heavy cream and reduce until the mixture coats the back of a spoon. Season with salt and freshly ground black pepper to taste. Serve 3 ravioli per person on a bed of Sweet Corn Maque Choux. This recipe yields 4 appetizer servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A38) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-08-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 29g Total Fat; (61% calories from fat); 9g Protein; 30g Carbohydrate; 115mg Cholesterol; 896mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Fish On the Bone Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Flounder - (1 1/2 to 2 lbs) -- filleted, and carcass reserved 1 cup Flour Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Vegetable oil 1/4 cup Minced shallots 1 tablespoon Chopped garlic 2 ounces Dried wooded ear mushrooms -- soaked in warm water for 30 minutes, and drained 2 cups Chicken stock 1 tablespoon Cornstarch 2 teaspoons Finely-chopped parsley leaves Rinse and pat dry the reserved fish carcass, set aside. Preheat the fryer. Season the flour with salt and pepper. Dredge the carcass in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the carcass until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with salt and pepper. Cut the fillets into 2-ounces pieces. Season with salt and pepper. Dredge the fillets in the reserved flour, coating completely. In a large saute pan, over medium-high heat, heat the oil. When the oil is hot, but not smoking, lightly pan-fry the fish for 1 minute on each side. Remove from the pan and set aside. In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1 3/4 cup of the chicken stock. Dissolve the cornstarch in the remaining stock, making a slurry. Bring the stock to a boil. Stir in the slurry. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Reseason and stir in the parsley. To assemble, place the fried fish carcass on a large platter. Lay the fillets over the crispy bone. Spoon the sauce over the fillets. Serve immediately. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Dish from Sun Lee Place in New York City From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 526 Calories (kcal); 28g Total Fat; (49% calories from fat); 8g Protein; 57g Carbohydrate; 0mg Cholesterol; 2152mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Fish With Two Way Vegetable Slaw Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Raw apple-smoked bacon -- chopped 1 medium Parsnip -- skin removed, and peeled thinly into strips 3 New potatoes -- thinly sliced 1/2 small Sweet potato -- peeled, sliced thin Salt -- to taste Freshly-ground black pepper -- to taste 4 Gulf fish fillets - (6 to 8 oz ea) (such as pompano, catfish, grouper, etc.) 1 cup Flour Emeril's Essence -- see * Note 1/2 cup Julienned salsify -- blanched 1/2 cup Julienned celery root -- blanched 1/2 cup Julienned fennel -- blanched 2 tablespoons Rice wine vinegar 1 1/2 tablespoons Sesame oil 1/4 cup Chopped peanuts 2 tablespoons Chopped chervil 2 cups Roasted Red Pepper Sauce -- see * Note * Note: See the "Emeril's Essence Information" and "Roasted Red Pepper Sauce" recipes which are included in this collection. Preheat the fryer. In a saute pan, over medium-high heat, render the bacon until crispy, about 4 to 6 minutes. Remove from the pan and drain on paper towels. Set the bacon fat and crispy bacon aside. Fry the parsnips, new potatoes and sweet potatoes until crispy. Remove from the oil and drain on paper towels. Season the potatoes with salt and pepper. Season the fillets with salt and pepper. Season the flour with Emeril's Essence. Dredge the fillets in the seasoned flour. In a large skillet, reheat the bacon fat. When the fat is hot, pan-fry the fillets until crispy, about 3 to 4 minutes on each side. Remove the fillets from the pan and drain on paper towels. In a mixing bowl, toss the salsify, celery root, fennel, vinegar, sesame oil, peanuts, and chervil together. Season with salt and pepper. Add the reserved bacon and fried crisps and toss completely. To serve, spoon the sauce in the center of each plate. Lay the fillets in the center of each sauce. Mound the slaw on top of each fillet. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 10g Total Fat; (26% calories from fat); 8g Protein; 56g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Fried Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Fryer chicken -- cut into 8 pieces Emeril's Essence -- see * Note 2 cups Buttermilk -- plus 2 tablespoons Buttermilk Vegetable oil -- for frying 2 1/2 cups Flour 2 Eggs -- beaten Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the chicken pieces with Emeril's Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour. Heat the oil in a large cast-iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 66g Carbohydrate; 98mg Cholesterol; 166mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Fried Fennel In Light Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Fennel bulb - (abt 1 1/2 lbs) -- trimmed, and sliced lengthwise 1/4" inch thick 1 tablespoon Tomato paste 7 tablespoons Olive oil 1/4 teaspoon Crushed fennel seed 1/3 cup Water 1/4 cup Flour 1 1/2 teaspoons Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a pot boil water and quickly blanch the fennel for 3 minutes. Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In a bowl mix together the flour and the Bayou Blast. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3 to 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 24g Total Fat; (87% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Fried Whole Fish With Bacon-Potato Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh-Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Small red bliss potatoes 5 slices Bacon -- julienned 1/4 cup Balsamic vinegar 2 tablespoons Chopped scallions 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Flour -- in all 2 tablespoons Bayou Blast - {Emeril's Creole Seasoning} 2 Eggs 2 small Trout Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Boil potatoes until tender; drain. While hot, cut potatoes into a bowl. Cut in half if small, in quarters if larger. Meanwhile, in a large skillet, preferably cast-iron, cook bacon until crisp. Using a slotted spoon scoop up bacon pieces and add to potatoes with vinegar, scallions and 1 tablespoon oil, season and set aside, keeping salad warm. To skillet of bacon grease add remaining oil and heat until bubbly. In a shallow bowl combine flour and 1 tablespoon of Bayou Blast. In another shallow bowl whisk eggs with a pinch of the Creole seasoning. Season fish with remaining spice. Dredge fish in seasoned flour, shaking off excess; dip in egg wash; dredge again in flour and place immediately in sizzling skillet. Cook until golden and crisp, flip it over, reduce heat and finish cooking, about 8 minutes. Spoon potato salad onto 2 dinner plates and top with fish. Garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-084 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 863 Calories (kcal); 33g Total Fat; (34% calories from fat); 41g Protein; 98g Carbohydrate; 250mg Cholesterol; 356mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Sea Bass, Yukon Gold Potato Confit, Pancetta, Sweet Peas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Yukon Gold potatoes -- halved Salt -- to taste Freshly-ground black pepper -- to taste 12 small garlic cloves 2 sprigs fresh rosemary 4 cups vegetable oil 1/2 pound pancetta -- thinly sliced 1 cup thinly-sliced Vidalia onions, or other sweet yellow onions 2 cups fresh sweet green peas 4 striped bass fillets - (4 to 6 oz ea) 1 cup flour 1 tablespoon finely-chopped fresh parsley leaves Preheat the oven to 250 degrees. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake until tender, about 1 hour. Remove from the oven and cool the potatoes completely in the oil. Remove the potatoes and garlic from the oil. Reserve 1/4 cup plus 2 tablespoons of the oil. In a large saute pan, over medium heat, add 2 tablespoons of the potato oil. When the oil is hot, add the pancetta. Saute for 2 minutes. Add the onions. Season with salt and pepper. Continue to saute for 2 minutes. Add the peas, confit potatoes and confit garlic. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until hot. Set aside, keeping warm. Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute pan, over medium heat, add 1/4 cup of the reserved oil. Pan-fry the fish for 3 to 4 minutes on each side, until the fish is golden and crispy. Remove and drain on paper towels. To serve: Spoon the potato mixture in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2166 Calories (kcal); 223g Total Fat; (91% calories from fat); 20g Protein; 27g Carbohydrate; 40mg Cholesterol; 1532mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Seared Snapper With Herb Jus And Parsnip Slaw Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Fish stock 1/4 cup Chopped parsley 1/4 cup Chopped chives Salt -- to taste Freshly-ground black pepper -- to taste 2 medium Red snapper fillets, skin on 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Oil 1 recipe Parsnip Slaw -- see * Note Thinly-sliced chives -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Parsnip Slaw” recipes which are included in this collection. In a small saucepan heat stock and herbs just until herbs turn bright green; season with salt and pepper. Pour into a blender and process. Strain into cleaned saucepan and keep warm. Dust snapper fillets with Bayou Blast - {Emeril’s Creole Seasoning}. In a saute pan heat oil over high heat. Add snapper fillets, skin-side down, and sear until golden and crispy. Carefully flip and cook briefly. Divide Parsnip Slaw between 2 plates, mounding it generously. Top with a perfect fillet of snapper. Spoon some herb jus over. Serve garnished with chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 8g Total Fat; (90% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Shrimp Burger Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 3/4 cup chopped yellow onions 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 1/2 teaspoons salt 3/4 teaspoon cayenne 2 pounds medium-size shrimp -- peeled, deveined, and chopped 2 teaspoons chopped garlic 1/4 cup chopped green onions (green part only) or scallions 2 large eggs -- plus 1 egg -- beaten 2 cups fine dried bread crumbs 1/2 cup unbleached all-purpose flour 2 teaspoons Creole Seasoning 2 tablespoons water 1/4 cup vegetable oil 8 hamburger buns - toasted 1 recipe Tartar Sauce -- (see below) Shredded lettuce Sliced vine-ripened tomatoes === TARTAR SAUCE === 1 large egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley leaves 2 tablespoons chopped green onions (green part only) or scallions 2 teaspoons drained sweet pickle relish 1 cup vegetable oil 1/4 teaspoon cayenne 1 tablespoon Creole or whole-grain mustard 1 teaspoon salt For the Tartar sauce: Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. (Yields about 1 1/4 cups) In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 39g Total Fat; (92% calories from fat); 3g Protein; 4g Carbohydrate; 98mg Cholesterol; 764mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fish or chicken stock -- warm 1 tablespoon Dijon mustard 2 bunches watercress -- cleaned 1/4 cup parsley sprigs Salt -- to taste Freshly-ground black pepper -- to taste 1 cup small-diced potatoes 5 tablespoons olive oil 2 tablespoons minced shallots 2 teaspoons chopped garlic 1 pound fresh baby morel mushrooms 4 striped bass fillets - (abt 6 oz ea) -- skin on 1 tablespoon snipped chives 1/2" long Preheat the fryer. In a blender, combine the stock, mustard, watercress and parsley. Puree until smooth. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Pour into a saucepan and place over low heat, keep warm. Fry the potatoes until golden brown. Remove and drain on paper towels. In a saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots, garlic and morels. Season with salt and pepper. Saute for 3 to 4 minutes, or until the morels are tender. Add the potatoes and continue to saute for 1 minute. Remove from the heat and keep warm. Season both sides of the bass with salt and pepper. In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil. When the oil is hot, pan-fry the bass for 3 to 4 minutes on each side. Remove from the pan and drain on paper towels. To serve, spoon the sauce in the center of each plate. Spoon some of the mushroom-potato mixture in the center of the sauce. Lay the fish on top of the mushrooms. Garnish with chives. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C32) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 17g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Sweetbreads With White Bean Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sweetbreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds calf’s sweetbreads 1 quart court bouillon 1 cup flour Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil -- plus 1/4 cup olive oil 1/2 cup chopped shallots 1 teaspoon chopped garlic 1 cup chopped peeled seeded tomatoes 1 teaspoon chopped fresh thyme 1 cup dried navy white beans -- cooked until tender and cooled - (abt 2 cups cooked) 1/2 cup dry red wine 2 cups veal reduction 2 tablespoons cold butter 1 tablespoon finely-chopped fresh parsley leaves Soak the sweetbreads in cold water for 2 hours to clean them. Cut away any discolored parts. Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between 2 plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely. After the sweetbreads are chilled, cut the sweetbreads into nuggets or small pieces. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside. In a sauté pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the shallots. Season with salt and pepper. Sauté for 1 minute. Add the garlic, tomatoes, thyme and beans. Season with salt and pepper. Sauté for 2 minutes. Deglaze sauté pan with the wine and cook until most of the liquid has evaporated, about 1 minute Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes. In a sauté pan, over medium heat, heat the remaining 1/4 cup of olive oil. Add sweetbreads and pan-fry until crispy on both sides, about 2 minutes on each side. Remove the sweetbreads and drain on paper towels. Remove the ragout from the heat and stir in the butter. Spoon the bean ragout into the center of each serving plate. Lay the sweetbreads over the ragout. Garnish with parsley. Serve the sweetbreads immediately. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 26g Total Fat; (65% calories from fat); 4g Protein; 28g Carbohydrate; 16mg Cholesterol; 81mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Wasabi Potato Crusted Tuna Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Center-cut bluefin tuna Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Wasabi powder 1/4 cup Water 1 large White potato -- peeled 2 tablespoons Olive oil Drizzle of sesame oil Fresh chervil sprigs 2 ounces Caviar Cut the tuna into 2-inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and water together to form a loose paste. Using the potato threader, cut the potato into thin curl-like pieces. Season the potatoes with salt and pepper. Divide the potato curls between the tuna logs in individual piles. Brush each piece of tuna with the wasabi mixture, coating each side of the tuna completely. Place a piece of the tuna in the center of each pile of potato curls. Wrap the potatoes entirely over each piece of tuna, tightly. In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the tuna until golden brown, about 2 to 3 minutes on each side. Fry the tuna in batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil and a dollop of caviar. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 6g Total Fat; (66% calories from fat); 3g Protein; 4g Carbohydrate; 56mg Cholesterol; 143mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crock Of Beans Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beans Main Dish Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Diced bacon - (1 1/2 cups) 1 cup Chopped green onions - (1 bunch) 1 bottle Beer - (12 oz) 1 cup Light stock 1 cup Barbecue sauce of your choice 6 cups Cooked white beans Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Bread crumbs Preheat the oven to 350 degrees. In a medium dutch oven cook the bacon until crisp, about 5 minutes. Add the green onions and cook for 2 minutes. Pour in the beer, reduce by half ,and add the stock and barbecue sauce. Fold in the cooked beans, and stir to coat. Season, and top with the bread crumbs. Place in the oven and cook for 30 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2190 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1813 Calories (kcal); 8g Total Fat; (3% calories from fat); 115g Protein; 328g Carbohydrate; 0mg Cholesterol; 763mg Sodium Food Exchanges: 22 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Croquignoles Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 tablespoon baking powder 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 eggs 1/2 cup sugar 2 tablespoons butter -- melted 1 tablespoon pure vanilla extract Oil -- for frying Confectioners’ sugar -- for dusting Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl. In another bowl, beat the eggs until light and frothy. Add the sugar and whisk to dissolve. Add the butter and vanilla and continue to whisk for 2 to 3 minutes. Add the flour mixture, about 1 cup at a time, blending together until a stiff dough forms. Lightly flour a work surface and sprinkle the dough with a little flour. Pat the dough into a large rectangle, about 1/8-inch thick. Using a pastry wheel or a sharp knife, cut out about 12 diamond-shaped pieces. Make a slit lengthwise through the center of each diamond. Preheat the fryer. Deep-fry the diamonds, 2 to 3 at a time, turning them around with a slotted spoon, until they are golden brown and crispy, about 4 minutes. Drain on paper towels. Dust with confectioners’ sugar and serve immediately. This recipe yields 1 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C38) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 2162 Calories (kcal); 40g Total Fat; (16% calories from fat); 55g Protein; 392g Carbohydrate; 623mg Cholesterol; 2938mg Sodium Food Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 7 Other Carbohydrates NOTES : Recipe adapted from "Louisiana Real and Rustic Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1996) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crostini With Chicken Livers - {Crostini Di Fegatini} Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CROSTINI === 1 Italian baguette loaf -- cut into 1/4" to 1/2" diagonal slices Olive oil -- for brushing === CHICKEN LIVER SPREAD === 2 tablespoons bacon fat or butter 1/2 yellow onion -- minced 1 pound chicken livers -- cleaned, trimmed, and chopped 1/2 cup Cognac or brandy 8 fresh sage leaves -- minced 1 1/2 tablespoons capers -- drained 1 teaspoon salt Freshly-ground white pepper -- to taste For the Crostini: Preheat the oven to 350 degrees. Set the slices on a baking sheet and lightly brush with the olive oil. Bake until light brown on both sides, turning once, about 4 minutes. Alternately the bread may be browned on a grill, which will impart a light smoky flavor. For the Chicken Liver Spread: In a large skillet melt the bacon fat over medium-high heat, add the onion and sauté until soft, about 3 minutes. Add the chicken livers, Cognac and sage to the pan and sauté until the livers are browned on all sides but still slightly pink in the center. Stir in the capers and season, to taste, with salt and pepper. Transfer the chicken liver mixture to a food processor and puree on high speed. Allow to cool before spreading on the Crostini. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 2g Total Fat; (27% calories from fat); 10g Protein; 3g Carbohydrate; 249mg Cholesterol; 326mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crown Roast Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Pork Wild Boar Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Rack from the saddle of wild boar Olive oil Emeril's Essence -- see * Note 1/2 pound Roasted new potatoes 2 cups Rosemary veal reduction 1 tablespoon Chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast. Season the roast with olive oil and Emeril's Essence. Place the roast on a roasting pan and place in the oven. Roast for 25 to 30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter. Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2406 broadcast 09-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Crown Roast Of Lamb Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Trimmed lamb racks - (1 1/2 to 2 lbs ea) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Creole mustard 2 sticks Butter -- at room temperature 1/2 cup Finely-minced onions 2 tablespoons Minced garlic 1/4 cup Finely-chopped fresh parsley leaves 1 1/2 cups Dark meat stock reduction (lamb, beef or veal) Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers' string to hold the roast together. Season the roast with salt and pepper. In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature. Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium-rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop. Serve with Fresh Carrot Ring With Buttered Peas And Cauliflower (the recipe for which is included in this collection), if desired. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C17) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 31g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 83mg Cholesterol; 313mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Asian Slaw Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/2 cup thinly-sliced red onions 1/2 cup julienne red peppers 1/2 cup julienne yellow peppers Salt -- to taste Freshly-ground white pepper -- to taste 2 cups shredded Napa cabbage 1 cup julienne carrots -- blanched Drizzle of sesame oil 1 teaspoon chopped fresh cilantro 1 tablespoon chopped roasted peanuts In a sauté pan, over medium heat, add the oil. When the oil is hot add the onions and peppers. Season with salt and pepper. Sauté for 2 minutes. Add the cabbage and carrots. Season with salt and pepper. Continue to sauté until wilted, about 2 to 3 minutes. Remove from the heat and turn into a small bowl. Season to taste with the sesame oil. Cool completely. Stir in the cilantro and peanuts. Mix well. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 14g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Slaw Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Salads/Dressings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 cups unsalted roasted peanuts 1 cup rice wine vinegar 1/2 cup sesame oil 1/4 cup honey 4 teaspoons salt 1 teaspoon freshly-ground black pepper 1 large white cabbage head - (abt 3 1/2 lbs) -- cored, shredded 1 red cabbage head - (abt 1 1/2 lbs) -- cored, shredded 2 cups sliced red onions 1 cup chopped green onions 1 cup fresh cilantro leaves - (loosely packed) 1/2 teaspoon cayenne 2 packages small corn tortillas - (10 oz ea) -- julienned, and fried until golden brown Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside. In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving. Before serving, add the fried tortillas and mix well. Serve in large bowls. This recipe yields 20 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 8g Total Fat; (74% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 428mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Slaw II Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2/3 cup unsalted roasted peanuts 1/4 cup rice wine vinegar 2 tablespoons sesame oil 1 tablespoon honey 1 teaspoon chili paste 1/2 cup mayonnaise Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Napa cabbage -- cored and shredded 1/2 pound red cabbage -- cored and shredded 1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced 2/3 cup thinly-sliced red onions 1/3 cup chopped green onions, green part only 1/3 cup fresh cilantro leaves - (loosely packed) In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 23g Total Fat; (88% calories from fat); 1g Protein; 6g Carbohydrate; 6mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crusted Rabbit Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dried fine bread crumbs 1 teaspoon Dried leaf basil 1 teaspoon Dried leaf oregano 1 tablespoon Rustic Rub -- see * Note 1 1/4 cup Grated Parmesan cheese 1 whole Rabbit - (abt 1 1/2 to 2 lbs) -- cut into pieces 1/4 cup Creole mustard 1/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Smothered White Beans -- see * Note 2 Chow-chow sauce (available in specialty stores) Fried spinach leaves a couple of Corn bread sticks * Note 1: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order. * Note 2: See the "Smothered White Beans" recipe which is included in this collection. In a mixing bowl, combine the bread crumbs, herbs, Rustic Rub and cheese together. Mix thoroughly. Season the rabbit with salt and pepper. Heat the olive oil in a cast iron skillet. Rub each piece of rabbit with the mustard, covering each piece completely. Dredge the rabbit in the bread crumb mixture. When the oil is hot, pan-fry the rabbit pieces for 3 to 4 minutes on each side, or until golden brown. Remove from the oil and drain on a paper-lined plate. Season the rabbit with Rustic Rub. Ladle the Smothered White Beans in a shallow bowl. Lay the rabbit directly on top of the beans. Garnish with the chow-chow, fried spinach and cornbread sticks. This recipe yields 4 main-course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2431 broadcast 11-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 15g Total Fat; (93% calories from fat); 2g Protein; trace Carbohydrate; 4mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cuban Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cuban bread loaves 4 tablespoons Butter 1 pound Shaved roasted pork 1 pound Shaved smoked ham 1/2 pound Sliced Swiss cheese 1 cup Sliced dill pickles Preheat the griddle. Slice the bread loaves in half. Smear the butter on both sides of each loaf of bread. Build each sandwich with the roasted pork, ham, cheese and pickles. Place the sandwiches on the hot griddle and place a waffle iron on top of the sandwiches to flatten the sandwich. Griddle the sandwiches for 2 to 3 minutes on each side. Slice the sandwich in half and serve. This recipe yields 4 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cumberland Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Juice and zest of 1 orange Juice and zest of 1 lemon 3/4 cup Ruby port 2 teaspoons Red currant jelly 1 pinch Cayenne 1 pinch Cinnamon In a small saucepan combine juices and port, bring to a boil and reduce by half. Stir in zest, jelly and spices. Simmer until thickened enough to coat a spoon. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-068 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (21% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cumin And Chili Lamb Burgers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground lamb meat 2 tablespoons Ground cumin 2 tablespoons Ground chili powder 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste Southwest Spice -- see * Note 4 slices Jalapeno Monterey Jack cheese 1/2 cup Roasted garlic aioli 1 cup Roasted corn and roasted pepper salsa 4 Beer bread buns 2 cups Shoestring potatoes * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. Preheat the fryer. Preheat the grill. In a mixing bowl, combine the ground lamb with the cumin, chili powder, and garlic. Mix until thoroughly incorporated. Season with Southwest Spice. Form into 4-ounce patties. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Place the cheese on the burgers about a minute before removing from the grill, so the cheese will melt. Fry the shoestring potatoes for 3 minutes or until golden. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Spread the aioli in-between the bun. Place the burger in-between the bun and top with the salsa. Garnish with the fried shoestrings. This recipe yields 4 burgers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (36% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cumin Pork-Potato Filled Tamales Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Pork Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Pork butt -- cut into small dice (1/2- to 3/4-inch) 1/2 cup Chopped onion 1 teaspoon Minced garlic 1/2 teaspoon Cayenne pepper 2 teaspoons Cumin 1 teaspoon Salt 3/4 cup Chopped tomatoes 1 1/2 cups Peeled, 1-inch-diced potatoes 2 cups Stock or broth 16 Dried corn husks -- soaking in water 1 recipe Basic Tamale Dough -- see * Note Green Salsa -- see * Note * Note: See the "Basic Tamale Dough With Sweet Roasted Corn" and "Green Salsa" recipes which are included in this collection. In a medium saucepan, heat the oil until it ripples, add the pork and brown on all sides, about 5 minutes. Add the onions, garlic, pepper, cumin and salt. Cook for 3 minutes. Add the tomatoes, potatoes and the stock, bring to a boil, reduce the heat and simmer for 1 hour, or until the meat is very tender. The liquid will absorb and the mixture will become slightly "stewed". The pork should be tender and moist. If more liquid is needed, add a little at a time. Remove from the heat and cool. Remove the husk from the water and dry with a clean towel. Place 2 tablespoons of tamale dough in center. Spread within 1/2-inch of the wide end and halfway toward the pointed end. Put 1 heaping tablespoon of meat filling in the center of tamale. Fold sides of husk towards center to overlap. Fold pointed end toward the filling. Repeat with the remaining husks. Put 2 cups of water into a large pan with a rack. Arrange the tamales, seam side down on the rack. Cover with foil and top the foil with a clean towel to catch to excess moisture. Put a lid on the pan, bring the water to a boil, reduce the heat to a simmer, and steam for 45 minutes. Serve with a Green Salsa. To serve, peel back the husk and dip in. This recipe yields 16 tamales. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (76% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cured Salmon With Caramelized Ruby Red Grapefruit Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Fresh fennel bulb 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3 Ruby red grapefruit -- peeled, and cut into segments 1/2 cup Sugar 2 cups Baby arugula - (packed) -- washed, patted dry Drizzle of extra-virgin olive oil 1 recipe Citrus And Vodka Cured Salmon -- see * Note 1 recipe Blood Orange Gastrique -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Citrus And Vodka Cured Salmon" and "Blood Orange Gastrique" recipes which are included in this collection. Preheat the oven to 400 degrees. Cut the fennel in half and remove the core. In a small mixing bowl, toss the fennel with the oil, salt and pepper. Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours. Remove and cool. Using a sharp knife, thinly slice the fennel. Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar. Heat a large saute pan over medium heat. Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side. Remove from the pan and set aside. In a mixing bowl, toss the arugula and fennel with a drizzle of extra-virgin olive oil. Season with salt and pepper. Add the caramelized grapefruit and toss well. Fan out the Citrus And Vodka Cured Salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the Blood Orange Gastrique over the entire plate. Garnish with parsley. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C18) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 2g Total Fat; (16% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cured Snapper With Caviar Cream And Toast Points. Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Kosher salt 2 tablespoons Chopped fresh tarragon 1 tablespoon Freshly-grated lemon zest 1/2 teaspoon Freshly-ground black pepper 1 1/2 tablespoons Vodka 2 tablespoons Sugar 1 two-pound Side of snapper with skin on -- pin bones removed, -- and rinsed well 20 Toast points 1 cup Sour cream -- mixed with 1/2 ounce Favorite caviar -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH SUGGESTIONS === > Small Dishes Of < Capers Chopped red onion Chopped fresh tarragon Chopped hard cooked egg whites Chopped hard cooked egg yolks * Note: Mix the caviar into the sour cream right before you need it, and season to taste with salt and freshly-ground black pepper. In a small bowl mix together the salt, tarragon, lemon zest, black pepper, vodka, and sugar. Place the snapper skin-side down on several layers of plastic wrap, and pack the salt mixture over the entire flesh side of the snapper. Wrap the snapper completely in the plastic wrap. Place on a sheet tray and weight it down with two bricks or similar weights. Refrigerate for 2 days. Remove the snapper from the refrigerator and brush off the salt cure. Rinse thoroughly under cold water, removing all the cure and pat dry. Using a sharp, long knife, slice it diagonally in paper-thin slices and place on a platter with the toast points. Serve along-side the small bowls of garnishes and caviar cream. This recipe yields 20 Hors d' oeuvres. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2209 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 2g Total Fat; (71% calories from fat); trace Protein; 2g Carbohydrate; 5mg Cholesterol; 2262mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curing And Marinating The Pig Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 pounds Whole suckling pig Salt -- to taste Freshly-ground black pepper -- to taste 6 Garlic cloves -- peeled Emeril's Essence -- see * Note Juice and zest of 3 lemons Juice and zest of 5 oranges 1/8 cup Crab boil 2 cups Steen's cane syrup 1 cup Worcestershire sauce 4 cups Olive oil * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Salt and black pepper the whole pig. Cure the pig for 24 hours under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pig. Stuff whole garlic cloves into each leg. Lightly oil the pig. Season the entire pig with Essence. In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, Steen's, Worcestershsire and olive oil together. Place the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning the pig occasionally. Preheat the oven to 175 degrees. Place the pig in the oven and slow roast for 10 to 12 hours. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2400 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 7857 Calories (kcal); 864g Total Fat; (97% calories from fat); 6g Protein; 49g Carbohydrate; 0mg Cholesterol; 2355mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 173 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Chicken Salad With Mango And Papaya Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dry white wine 1/2 teaspoon Salt 1 tablespoon Black peppercorns 1 Lemon -- halved 1 teaspoon Coriander seeds 1 whole Chicken breast, bone-in - (abt 1 1/2 lbs) 1 small Ripe mango -- peeled 1 small Ripe papaya -- peeled 1 bunch Watercress - (12 oz) -- cleaned and stemmed === CURRY MAYONNAISE === 1/2 cup Mayonnaise 1/4 cup Sour cream 1 tablespoon Curry powder 1 tablespoon Finely-minced shallots 1 teaspoon Honey 1/2 teaspoon White wine vinegar Juice of 1 lime Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 2 slices Lime 1 tablespoon Chopped cilantro In a small sauce pan, combine wine, salt, peppercorns, juice of 1/2 lemon and coriander seeds. Add the chicken breast and enough water to cover. Bring to a boil, reduce the heat and simmer for 15 minutes. Turn off the heat and allow to cool for 15 minutes. Meanwhile, make the dressing. In a bowl combine mayonnaise, sour cream, curry powder, shallots, honey, vinegar, lime juice, and season with salt and pepper. Slice the papaya and mango into wedges and squeeze the juice from the remaining lemon half. In a small bowl toss watercress with just enough dressing to coat the greens. Divide onto two entree plates. Arrange the papaya and mango on top of the greens and around the border of both plates. Remove chicken from the liquid and pat dry. Remove each breast from the bone and slice into 6 slices. Toss chicken with 2 tablespoons of dressing. Arrange atop the greens. Garnish with lime slices and chopped cilantro. Drizzle with additional dressing. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 568 Calories (kcal); 54g Total Fat; (81% calories from fat); 4g Protein; 23g Carbohydrate; 32mg Cholesterol; 872mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Rice Pilaf Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 cup Chopped onion 1/4 cup Chopped celery 1 teaspoon Curry powder 1 teaspoon Chopped garlic 1 cup Rice 1/2 cup Golden raisins 1/8 teaspoon Freshly ground white pepper 2 cups Chicken stock 2 tablespoons Chopped green onions Salt -- to taste Freshly-ground black pepper -- to taste In a medium saucepan, heat butter and cook onion, celery, curry powder and garlic until tender. Add rice, raisins, pepper and chicken stock. Stir well. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes or until the rice is tender. Fold in the green onions and season to taste with salt and pepper. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 2g Total Fat; (11% calories from fat); 3g Protein; 39g Carbohydrate; 5mg Cholesterol; 744mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curry Eggplant And Mango Chutney Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Eggplant Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Fresh eggplant 3 tablespoons Vegetable oil Salt -- to taste 1 cup Small-diced onions 1 tablespoon Yellow Curry Powder -- see * Note 1 Lemon -- juiced 1 recipe Mango Chutney -- see * Note * Note: See the "Yellow Curry Powder" and "Mango Chutney" recipes which are included in this collection. Peel and dice the eggplant, about 1/2-inch dice. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to saute until soft, about 15 minutes. Add the Yellow Curry Powder and lemon juice. Continue to saute for about 2 minutes. Remove from the heat and serve with the Mango Chutney with grilled fish or chicken. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C22) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 7g Total Fat; (93% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Curry Paste Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Coriander seeds 2 teaspoons Cumin seeds 2 teaspoons Mustard seeds 2 teaspoons Ground cloves 1 teaspoon Turmeric 1 piece Ginger - 2" long -- peeled and chopped 1/3 cup White vinegar In a spice or coffee mill grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. To make Curry Oil, mix half of paste with 1 cup vegetable oil. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 2g Total Fat; (24% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Curry Turkey Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Poultry Salads/Dressings Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mango chutney 2 teaspoons curry powder 1 cup mayonnaise - (to 1 1/2 cups) Salt -- to taste Freshly-ground black pepper -- to taste 1 pound roasted turkey meat -- diced 2 cups cooked wild rice 1 cup seedless green grapes -- cut in half 1/2 cup sliced almonds -- toasted 1/2 cup chopped red onions 2 heads radicchio lettuce -- cored, and thinly sliced Drizzle of olive oil 1 tablespoon chopped chives === TOASTED CROUTONS === 1/2 French bread loaf Olive oil For Toasted Croutons: Slice French bread on the bias into 1/2- to 3/4-inch thick slices. Brush with olive oil. Grill or broil until golden. Stir together, mango chutney, curry powder, and enough mayonnaise to your desired taste. Season with salt and pepper. In a mixing bowl, combine the turkey meat, rice, grapes, almonds, and red onions. Add dressing. Mix well. In a small mixing bowl, toss the radicchio with a drizzle of olive oil, salt and pepper. To serve, lay the radicchio in the center of each serving plate. Mound the turkey salad on top of radicchio. Place the croutons around the salad. Garnish with chives. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); 12g Total Fat; (29% calories from fat); 12g Protein; 51g Carbohydrate; 0mg Cholesterol; 350mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Daniel’s Sardine And Red Pepper Terrine Recipe By :Daniel Boulud Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh sardine fillets (you can also use salmon fillets) Salt -- to taste Freshly ground white pepper -- to taste 1/4 cup extra-virgin olive oil 8 sage leaves 6 thyme sprigs 4 rosemary sprigs 4 garlic cloves -- peeled, crushed 3 pounds eggplant -- trimmed, peeled, and cut 1/2" thick slices on the bias 40 pieces Tomato Confit -- (see recipe) 12 ounces piquillo or roasted red bell peppers Center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper and arrange the sardines or salmon in a single layer on the pan. Season the fillets on both sides with salt and pepper and one quarter of the olive oil. Scatter half the sage, thyme, rosemary, and garlic over the fillets and slide the pan into the oven. Roast the sardines for 7 minutes, or until they’re just cooked through. Remove the sardines from the baking pan, cool, and then chill in the refrigerator. Re-line the baking sheet with clean parchment paper and arrange the eggplant on the sheet. Season the eggplant slices with salt and pepper as well as the remaining oil and herbs. Bake the eggplant for 20 to 25 minutes, or until tender. Cool and then transfer to the refrigerator to chill. Line an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan with plastic wrap, allowing it to extend over the sides. The terrine will be built with the eggplant, peppers, sardines, and tomatoes in layers, starting with the eggplant. To begin, cut the eggplant slices to fit the terrine and lay a layer of eggplant over the bottom and up the sides of the terrine, allow the slices to overlap a little and overhang the edges. Top with peppers, then sardines, then tomatoes. Repeat with the remaining ingredients, finishing by folding the overhanging eggplant over the top of the terrine and leveling the top with an additional layer of eggplant slices. Cover the top with the plastic wrap that’s hanging over the sides and press another piece of plastic wrap against the top for good measure. Cut a piece of corrugated cardboard to fit inside the top of the terrine and press it down firmly against the plastic wrap. Place a weight, such as a 1-pound can, on top of the cardboard, put the terrine on a parchment-lined tray (to catch any drips that result from the weighting), and refrigerate for at least 12 hours, or overnight. To serve: If you have an electric knife, now’s the time to use it, if not, choose a long thin serrated knife and work with a sawing motion. Remove the weight, the cardboard, and the sheet of plastic wrap. Carefully cut the loaf into slices, each no less than 1-inch thick (thinner slices will fall apart.) If you’d like, serve the terrine with a small green salad dressed with lemon juice and olive oil. To drink: A Spanish white Ruede, rich, oaky and, even though it’s white berryish. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 7g Total Fat; (58% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Daniel Boulud’s Café Boulud Cookbook", by Daniel Boulud and Dorie Greenspan, (Scribner, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Danish Dough Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Warm water -- (105 to 115 degrees) 1/2 cup Milk -- (105 to 115 degrees) 1 teaspoon Pure vanilla extract 1/4 ounce Dry active yeast 1/4 cup Sugar 1 teaspoon Salt 4 cups Flour 1/2 teaspoon Cardamom 1 Egg yolk 1/2 cup Flour - (about ) -- for dusting 8 ounces Cold unsalted butter - (2 sticks) 2 Eggs -- beaten with 1 tablespoon Water 3 tablespoons Sugar 1 tablespoon Ground cinnamon 12 tablespoons Sweetened cream cheese 12 teaspoons Raspberry jam 1 cup Almond filling 1 cup Crushed almonds 1/2 cup Apricot glaze In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lighty comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16-inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough.) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the duough rests between turns. The following directions are for three types of Danish pastries. For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm. This recipe yields 12 cinnamon rolls. For Pinwheels: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm. This recipe yields 12 pinwheels. For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees. Bake for 10 minutes. Reduce the heat to 350 degrees and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve. This recipe yields ?? bear claws. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B46 broadcast 07-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 2g Total Fat; (7% calories from fat); 6g Protein; 44g Carbohydrate; 50mg Cholesterol; 197mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dark Roux Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oil 1 cup Flour In a saucepan, heat oil over medium heat until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a spoon and reaching all over bottom of pan, until roux darkens to a rich brown nutty color, about 25 minutes. This recipe yields about 1 1/2 cups of roux. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1419 Calories (kcal); 110g Total Fat; (69% calories from fat); 13g Protein; 95g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Daube Glacee Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Beef Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound bacon -- cut 1/2" pieces 3 1/2 teaspoons salt 1 3/4 teaspoons cayenne 1 1/2 teaspoons freshly-ground black pepper 1/2 teaspoon dried thyme 1 tablespoon chopped garlic 4 bay leaves 1 beef bottom round, 2" to 3" thick -- (abt 3 lbs) 1 tablespoon vegetable oil 3 cups coarsely-chopped onions 2 cups coarsely-chopped carrots 2 cups coarsely-chopped turnips 6 quarts water 1/2 cup dry sherry 1 veal rump roast with bone - (abt 3 lbs) 4 garlic cloves 3 envelopes unflavored gelatin - (1/4 oz ea) 1 loaf French bread -- sliced 1/4" thick, and toasted 1 cup Creole mustard Render the bacon and drain on a paper towels. In a small bowl combine 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/2 teaspoon of the black pepper, thyme, garlic, and 2 bay leaves, crumbled. Add the bacon to the spice mixture. With a sharp, pointed knife, make slits in the beef round, about 1-inch apart, being careful not to cut all the way through. Insert 2 to 3 pieces of the seasoned bacon into each hole. Season the beef with 1/2 teaspoon of the salt, 1/2 teaspoon of the cayenne, and 1/2 teaspoon of the black pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef for 4 to 5 minutes on each side. Remove the beef from the pot. Add 2 cups of the onions, carrots, and turnips. Make a bed of the vegetables in the bottom of the pot. Lay the beef on top and cook for 5 to 6 minutes, or until the vegetables are slightly wilted. Add 2 quarts of the water, or enough to cover the beef. Add 1/4 cup of the sherry and bring to a boil. Reduce to medium, cover and simmer, turning the beef several times, for about 3 hours, or until the meat is tender. Season the veal rump with 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper. Put the veal in a large pot and add about 4 quarts of the water, or enough to cover the veal. Add the remaining 2 bay leaves, the garlic cloves, the remaining 1 cup onions, and the remaining 1/4 cup sherry and bring to a boil over medium-high heat. Reduce heat, cover, and simmer turning the veal several times, for about 3 hours or until tender. Remove the veal from the pot and skim off any fat that has risen to the surface. Remove the bay leaves. Pour off 1 cup of the broth and cool in the refrigerator for about 1 hour. Remove any fat or gristle from the veal. Shred the meat. Remove the beef from the pot. With a slotted spoon, remove the vegetables from the beef broth. Set aside. Discard the bay leaves. Skim off any fat that has risen to the surface. Combine 8 cups of the beef broth with the shredded veal and season with the remaining 1 1/2 teaspoons salt, remaining 1/2 teaspoon cayenne, and remaining 1/2 teaspoon black pepper. Add the gelatin to the cool veal stock. Whisk to dissolve the gelatin and let stand for 1 minute. Add this mixture to the beef stock and veal mixture and stir to combine. Lay 3 cups of the cooked vegetables in the bottom of a bowl large enough to accommodate the beef. Place the beef on top of the vegetables. Pour the beef broth and veal mixture over the beef. Cover and refrigerate for 8 hours, or until the gelatin sets. To serve, invert the bowl very carefully onto a large serving platter and unmold. The mold can be sliced and served on toasted slices of French bread with Creole mustard. This recipe yields 8 to 10 servings or 50 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D02) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 10g Total Fat; (36% calories from fat); 10g Protein; 31g Carbohydrate; 12mg Cholesterol; 1528mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Real and Rustic Cookbook", by Emeril Lagasse and Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deep-Dish Apple Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 2 pounds Granny Smith apples -- sliced 2 pounds Mclntosh apples -- sliced 1/2 cup Sugar 1/2 cup Light brown sugar Juice of one lemon 2 tablespoons Flour 1 pinch Nutmeg 1 teaspoon Cinnamon 1 cup Pecan pieces 4 ounces Wisconsin Sharp Cheddar cheese -- grated 8 scoops Vanilla Bean Ice Cream === PIE DOUGH === 2 cups All-purpose flour 1 pinch Salt 2 teaspoons Sugar 3/4 cup Solid vegetable shortening 3 tablespoons Ice water - (to 4 tbspns) Preheat the oven to 350 degrees. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. For the pie dough: In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Cut the dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick. Fold one circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make three slits, about 4 inches long and 2 inches apart, across the pie dough. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes, or until the cheese is bubbly. Serve warm with vanilla ice cream. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 5g Total Fat; (14% calories from fat); 4g Protein; 60g Carbohydrate; 12mg Cholesterol; 67mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deep-Dish Mixed Berry Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 pinch salt 2/3 cup lard 3 tablespoons ice water - (to 4 tbspns) 1 pint raspberries 1 pint blueberries 1 pint blackberries 1 pint strawberries 1 1/2 cups water 1 1/2 cups sugar 1/4 cup cornstarch 8 scoops vanilla bean ice cream Preheat the oven to 350 degrees. In a mixing bowl combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a saucepan combine the berries, water and sugar, over medium-high heat. Bring the mixture to a boil, reduce the heat to medium and cook for 10 minutes. In a small bowl combine the cornstarch with the remaining 1/4 cup of water. Stir until the cornstarch dissolves and the mixture is smooth. Stir the cornstarch mixture into the berry mixture. Bring the mixture back to a boil and continue to cook for 2 minutes. Remove from the heat and cool. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out each dough into a circle about 12 inches in diameter and 1/8-inch thick. Fold one of the dough into fourths and carefully remove the dough from the surface. Unfold the dough into a 9-inch by 2-inch deep-dish pie pan. Pour the berry filling into the pastry shell. Place the remaining circle of dough over the filling. Lightly press the pastry into the berry mixture. Using a small knife trim off any excess and crimp the edges. Place on a parchment-lined baking sheet. Place in the oven and bake for about 45 minutes or until the crust is golden. Remove and cool for 20 minutes before slicing. Serve each slice with a scoop of ice cream. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C39) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 493 Calories (kcal); 18g Total Fat; (32% calories from fat); 4g Protein; 81g Carbohydrate; 16mg Cholesterol; 22mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deep-Fried Mahi-Mahi Macadamia Nut Fingers Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Diced fresh pineapple 3 cups Diced fresh papaya 1/2 cup Fresh cape gooseberries (ground cherries) -- (optional) 1 cup Granulated sugar -- plus 1 teaspoon Granulated sugar 1 tablespoon Chopped fresh mint or spearmint 1/8 teaspoon Prepared horseradish 1 teaspoon Chili sauce 2 Eggs -- beaten 1 Green onion -- minced 1 tablespoon Minced garlic 1 tablespoon Minced fresh ginger 1 tablespoon Soy sauce 1 teaspoon Sherry 1 teaspoon Cornstarch Salt -- to taste Freshly-ground white pepper -- to taste 3 pounds Mahi-mahi (dolphin-fish) fillets -- cut 2" by 3" pieces 2 cups Flour 3 Eggs -- beaten 1 1/2 cups Macadamia nuts -- minced 1 1/2 cups Panko bread crumbs Vegetable oil -- for deep frying In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside. In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees on a deep-fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from "Sam Choy’s Island Flavors", by Sam Choy, published by Hyperion, 1999 From the TV FOOD NETWORK - (Show # EM-1C26) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 436 Calories (kcal); 22g Total Fat; (43% calories from fat); 9g Protein; 54g Carbohydrate; 117mg Cholesterol; 166mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Delmonico Chicken Clemenceau Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Fryer chicken - (abt 3 1/2 lbs) Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Butter 1/2 pound Smithfield Ham -- julienned 1/2 cup Minced onions 2 teaspoons Chopped garlic 1/2 pound Assorted exotic mushrooms -- stemmed, cleaned, and sliced 1/2 pound Green peas 1/2 pound Brabant potatoes (small-diced blanched potatoes that are fried until golden) 3 tablespoons White vinegar 3 tablespoons White wine 10 Peppercorns -- crushed 2 tablespoons Finely-chopped shallots 1 tablespoon Chopped tarragon 3 Egg yolks 1 cup Unsalted butter -- melted 1 tablespoon Finely-chopped parsley leaves Preheat the oven to 400 degrees. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 542 Calories (kcal); 53g Total Fat; (87% calories from fat); 6g Protein; 11g Carbohydrate; 291mg Cholesterol; 45mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Delmonico Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/2 cup Minced onions Salt -- to taste Freshly-ground white pepper -- to taste 2 teaspoons Chopped garlic 1 tablespoon Flour 1 cup Whole milk 4 pounds Idaho potatoes -- peeled, small-diced and blanched 1/2 cup Fine dried bread crumbs Drizzle of olive oil Bayou Blast -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large saute pan, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic. Stir in the flour and cook for 1 minute. Stir in the milk and bring the liquid to a boil. Remove from the heat and stir in the potatoes. Season with salt and pepper. Pour into a greased 6 cup baking dish. In a mixing bowl, add the bread crumbs and a drizzle of oil. Mix thoroughly. Season with Bayou Blast. Stir in the parsley. Spread the crumb mixture evenly over the potatoes. Place in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the heat and serve. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 4g Total Fat; (10% calories from fat); 8g Protein; 59g Carbohydrate; 11mg Cholesterol; 58mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Delmonico's Dry Age Rib-Eyes With Emeril's Worcestershire Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/2 cup Creole seasoning -- (see * Note) 4 bone-in dry aged rib-eye steaks -- (abt 20 to 22 oz ea) 1 pound parsnips -- peeled, and sliced into paper-thin strips Salt -- to taste 4 cups Mash Potatoes -- (see recipe), hot 1 cup Emeril's Homemade Worcestershire Sauce -- (see recipe) 1 tablespoon finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer to 360 degrees. In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring the room temperature before grilling, about 30 minutes. Preheat the grill. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. A sauté pan or grill pan can be substituted for a grill. Fry the parsnips until golden brown. Remove the parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from the grill and cool for a couple of minutes before serving. Place the steaks and potatoes on each serving plate. Spoon 1/4 of the sauce over each steak. Pile the parsnips on top of the potatoes. Garnish with parsley. This recipe yields: 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D66) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 29g Total Fat; (65% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 1300mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Butter Sauce And Crispy Spinach Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SAUCE === 1/4 cup minced shallots 1 cup Herbsaint liqueur 1/4 cup heavy cream Salt -- to taste Cayenne pepper -- to taste 1 1/2 sticks cold butter -- cut into pieces 1/4 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce === TO FINISH === 2 pounds smoked salmon -- thinly sliced 1 pound Brie -- thinly sliced 12 medium crepes 2 cups fresh spinach leaves -- washed, patted dry In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1008 Calories (kcal); 81g Total Fat; (72% calories from fat); 66g Protein; 3g Carbohydrate; 279mg Cholesterol; 2866mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Demi J. K. Souffle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter -- for ramekins 1/2 cup Sugar -- plus extra Sugar -- to coat ramekins 4 Eggs -- separated 2 tablespoons Grand Marnier 6 ounces Chocolate -- melted Confectioners' sugar -- for dusting 1/2 cup Chocolate sauce -- for serving Preheat oven to 400 degrees. Brush 4 small ramekins with butter, making sure to coat thoroughly, including rims. Coat completely with sugar, gently tapping out any excess. In a mixing bowl whisk yolks, 1/4 cup sugar, and Grand Marnier until thoroughly mixed. Stir in melted chocolate. In another bowl, beat egg whites to soft peaks, add remaining sugar and beat just until stiff. Add half of whites to chocolate mixture, stirring to lighten mixture and incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Some white streaks may remain. Spoon batter into prepared ramekins. Bake 8 to 10 minutes until puffed. Serve immediately, dusted with confectioners' sugar and pass warm chocolate sauce at table. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-070 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 19g Total Fat; (41% calories from fat); 7g Protein; 54g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Demi-Glace Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Main Dish Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon Espagnole Sauce -- hot, see * Note 1 gallon Basic Brown Stock -- hot, see * Note 1 Bouquet garni Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces Madeira 2 cups Sauteed mushrooms -- in a saute pan 8 ounces Beef fillet -- seasoned, and cooked on the grill 1/4 pound Roasted new potatoes Chives - (long) 1 tablespoon Chopped parsley * Note: See the "Espagnole Sauce" and "Basic Brown Stock" recipes which are included in this collection. In a stock pot, combine the Espagnole Sauce and Basic Brown Stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap. Spoon a couple of ladles of the sauce in the sauteed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in the center of the plate. Arrange the potatoes around the fillet. Spoon the mushroom sauce over the fillet. Garnish with long chives and chopped parsley. This recipe yields about 1 gallon demi-glace, and 1 main dish serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dessert Foccacia Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Breads/Rolls Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sugar 1 1/2 cups Warm water -- (110 to 115 degrees) 1/4 ounce Dry yeast - (1 pkg) 3 1/4 cups All-purpose flour 1 teaspoon Cinnamon 1/2 teaspoon Salt 1 tablespoon Light oil === TOPPING === 4 ounces Mascarpone cheese 2 tablespoons Honey 2 small Pears -- sliced thin discs, -- seeds removed 1 tablespoon Chopped mint 1 teaspoon Olive oil In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over the warm water mixture and let it stand for 10 minutes, until it foams. Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture. Slowly turn on the machine and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough in an oiled bowl, cover and set aside to rise for 3 hours. Preheat the grill and preheat the oven to 375 degrees. Punch down the dough, remove it from the bowl onto a lightly oiled 9- by 13-inch sheet tray. Spread out the dough on the tray. Using your fingertips, make "dimples" in the dough. Using the olive oil, lightly oil the pears and place them on the grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread this mixture on the dough. Turn the pears and cook for 1 more minute. Top the dough with the grilled pears. Bake for 25 minutes. Cut into 6 pieces. Serve. This recipe yields 6 fun desserts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2183 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 10g Total Fat; (22% calories from fat); 8g Protein; 71g Carbohydrate; 26mg Cholesterol; 193mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deviled Crab Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crab Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil 2 tablespoons Chopped onion 2 tablespoons Chopped green bell pepper 2 tablespoons Chopped celery 1 pound Lump crab meat -- picked over 1 tablespoon Creole mustard 1/2 tablespoon Minced garlic 1/2 cup Bread crumbs Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 4 Cleaned-out crab shells Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 350 degrees. In a small skillet heat oil and saute onion, green pepper and celery until tender; cool. In a small bowl combine vegetables with remaining ingredients, season to taste with Bayou Blast and stuff into shells. Bake until hot, 20 minutes. Serve garnished with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-096 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deviled Eggs Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Hard-boiled eggs -- cooled, and peeled 1/4 cup Mayonnaise 1 teaspoon Dijon mustard 1 teaspoon White wine vinegar 1 teaspoon Finely-chopped chives Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Chopped canned jalapeno peppers Tabasco sauce -- to taste Paprika === GARNISH === 4 Radicchio leaves 3 Parsley sprigs Slice the eggs in half lengthwise. Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Tabasco sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs. This recipe yields 12 deviled egg halves. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 7g Total Fat; (79% calories from fat); 3g Protein; trace Carbohydrate; 108mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dilled Creamy Pasta Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Pasta Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Heavy cream 1 tablespoon Butter 2 cups Fully-cooked egg noodles Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped fresh dill In a saucepan heat cream and butter over low heat, add noodles, and season with salt and pepper. Toss until well-mixed and heated through. Remove from heat and toss in dill. Serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 8g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 26mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Dilled Peas And Walnuts Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Peas Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fresh shelled peas (or one 10-oz pkg frozen peas) 1 tablespoon Butter 1/4 cup Chopped onion 1 tablespoon Chopped fresh dill Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Toasted walnuts -- chopped Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender. Meanwhile, in a saucepan heat butter, and add onion and saute until tender and golden, about 2 minutes. Remove and drain the peas. Place the hot, blanched peas into the pan with the onions. Toss in the dill, season to taste with the salt and pepper. Toss in the walnuts, and serve. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 3g Total Fat; (86% calories from fat); trace Protein; 1g Carbohydrate; 8mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dirty Black Eyed Peas Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Raw bacon -- diced 2 cups Chopped onions 4 ounces Pickled pork meat -- cubed 2 Smoked ham hocks - (abt 3 to 4 oz ea) 2 tablespoons Chopped garlic 2 Bay leaves 3 sprigs Fresh thyme 1 pound Dried black eyed peas 10 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste Crusty bread -- for serving In a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A72 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); trace Total Fat; (9% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 3581mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dirty Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter -- divided 1/2 pound Turkey gizzards -- ground 1 cup Finely-chopped onions 1/2 cup Finely-chopped bell peppers 1 Celery stalk -- finely chopped Salt -- to taste Cayenne pepper -- to taste 2 tablespoons Minced garlic 1 teaspoon Dried oregano 1 teaspoon Dried thyme Freshly-ground black pepper -- to taste 1 Bay leaf 1/2 cup Chicken stock 1/2 pound Turkey or chicken livers -- ground 3 pounds White potatoes -- peeled and diced White pepper -- to taste 1/2 cup Heavy cream -- up to 1 cup In a large saute pan, melt 2 tablespoons butter. Add the gizzards and saute for about 5 minutes, or until brown. Stir in the onions, bell peppers, and celery. Saute the vegetables for about 4 minutes or until wilted. Season with salt and cayenne pepper. Stir in the garlic, oregano, thyme, black pepper, and bay leaf. Cook for about 2 minutes, stirring constantly. Stir in the chicken stock. Add the ground turkey or chicken livers and cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a wooden spoon. Bring the liquid up to a simmer and cook for 2 minutes. Season with salt and pepper. Discard the bay leaf. Remove from the heat and set aside. In a large pot, add the potatoes. Add enough water to cover the potatoes. Season the water with salt. Bring the liquid up to a boil and reduce to a simmer. Simmer the potatoes for about 12 minutes or until fork tender. Remove from the heat and drain. Place the potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate. Using a hand-held masher, mash the potatoes with the butter. Season with salt and white pepper. Fold in the gizzard mixture. Slowly add in enough cream until desired texture is achieved. Season with salt and white pepper. Serve, if you wish, with "Emeril's Pepper Stuffed Turkey" the recipe for which is included in this collection. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2438 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 12g Total Fat; (45% calories from fat); 9g Protein; 25g Carbohydrate; 81mg Cholesterol; 234mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dirty Quinoa Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Quinoa 1 tablespoon Vegetable oil 2 tablespoons Chopped onion 2 tablespoons Chopped mushrooms 1 tablespoon Chopped green pepper 1 tablespoon Chopped celery Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 8 ounces Chicken livers -- trimmed and chopped 2 cups Chicken stock -- maybe less Chopped parsley -- for garnish Chopped scallions -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Rinse quinoa in running water and drain as much water as possible. Heat a saute pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes. In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Bayou Blast and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain is tender, about 15 minutes. Taste and adjust seasonings, if necessary. Serve garnished with parsley and scallions. This recipe yields about 3 cups or 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-108 broadcast 01-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 8g Total Fat; (27% calories from fat); 16g Protein; 32g Carbohydrate; 249mg Cholesterol; 1129mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dirty Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Vegetable oil 2 tablespoons Flour 1 pound Lean ground pork 1/2 pound Chicken livers -- cleaned, and -- coarsely chopped 1 cup Chopped onion 1/2 cup Chopped green bell pepper 1/2 cup Chopped celery 1/2 pound Chicken gizzards -- cleaned 1 tablespoon Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped parsley 1/2 cup Finely-chopped green onions 4 cups Cooked rice * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a small heavy saucepan heat 2 tablespoons of the oil over medium heat and whisk in flour. Cook, whisking constantly, until roux thickens and darkens to a mahogany color; do not let burn. When well-colored, remove from heat. In a large heavy skillet heat remaining 2 tablespoons oil over medium-high heat and brown ground pork, stirring and breaking up pieces. Add chicken livers, onions, bell pepper and celery and cook, stirring occasionally, until vegetables are tender. Meanwhile, in a large pot bring gizzards and enough cold water to cover (about 3 cups), to a boil over high heat. Boil until tender, about 30 minutes; drain, reserving stock and gizzards separately. Grind gizzards in food processor and add to pork and vegetable mixture, with roux, reserved stock and Bayou Blast; season to taste with salt and pepper. Bring mixture to a boil, cover and reduce heat to simmering. Cook about 30 minutes, until flavors are well-blended. Before serving, add parsley, green onions and rice, mixing gently but thoroughly to combine. Adjust seasoning to taste with salt and pepper and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 19g Total Fat; (32% calories from fat); 27g Protein; 63g Carbohydrate; 323mg Cholesterol; 108mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dirty Rice Stuffed Chicken Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Rice Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Chicken gizzards 2 tablespoons Vegetable oil 2 tablespoons Flour 1 pound Ground pork 1 cup Chopped onions 1/2 cup Chopped bell peppers 1/2 cup Chopped celery 4 cups Cooked medium-grain white rice 2 teaspoons Salt 1/2 teaspoon Cayenne 1/4 cup Chopped green onions 1/4 cup Chopped parsley 1 Deboned 3-pound chicken, carcass removed and skin intact Emeril’s Essence -- see * Note 1 recipe Mushroom Duxelle -- see * Note * Note: See the “Emeril’s Essence Information” and “Mushroom Duxelle Stuffed Quail” recipes which are included in this collection. Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Emeril’s Essence. Stuff the duxelle-stuffed quail into the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Set aside, reserving the remaining dirty rice. See “Rillette Stuffed Duck”, the recipe for which is included in this collection. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3073 Calories (kcal); 145g Total Fat; (43% calories from fat); 184g Protein; 241g Carbohydrate; 917mg Cholesterol; 4947mg Sodium Food Exchanges: 14 Grain(Starch); 22 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Divine Divinity Fudge Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large egg whites 2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1 teaspoon pure vanilla extract 1/2 cup pecans Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself. If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency. Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet. Place the candies on a serving candy dish and pass. This recipe yields 24 pieces. TIP: If the candy is poured into a pan and cut into squares, you should have about 48 pieces. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C73) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 2g Total Fat; (13% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Double Cut Pork Chops w Tamarind Glaze, Green Mole Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TAMARIND GLAZE === 2 tablespoons Seeded tamarind paste (available in Latin, Indian or Indonesian -- markets) 1 tablespoon Minced garlic 3 tablespoons Dark cane syrup (or corn syrup, if cane is unavailable) 3 tablespoons Dark molasses 2 tablespoons Ketchup 2 tablespoons Water Freshly-ground black pepper 1 tablespoon Southwest Spice -- see * Note 4 pounds Loin pork chops - (4 @ 1 lb, 2” thk ea) 4 teaspoons Southwest Spice 1 tablespoon Olive oil Green Mole Sauce -- see * Note Caramelized Sweet Potatoes -- see * Note * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}”, “Green Mole Sauce”, and “Caramelized Sweet Potatoes” recipes which are included in this collection. Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 tablespoon of Southwest Spice in a food processor; blend until it forms a paste. (Makes 3/4 cup.) Rub both sides of pork chops with the remaining 4 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear 4 minutes each side and 2 minutes on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five minutes on first side. Brush both sides of chop with tamarind paste mixture, turn chops to second side and broil 5 minutes. Baste chops, turn again and broil until glaze turns brown and sticky, about 5 minutes longer, 15 minutes in all. To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add Roasted Sweet Potato on the side. This recipe yields 4 servings. Comments: The original recipe title as listed is “Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 3g Total Fat; (36% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Down Island French Toast Recipe By :Norman Van Aken Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Vanilla bean, preferably Tahitian -- halved lengthwise 1 cup Cointreau or Curacao 1 teaspoon Ground mace 1 teaspoon Ground cinnamon Zest of 1 orange 12 ounces Fresh foie gras -- cleaned, and cut in half 5 Eggs -- beaten 2 cups Half-and-half 12 slices Slightly stale broiche -- cut into triangles about 1/3" thick 1/4 cup Clarified butter 1 recipe Citrus-Savory Caramel Sauce -- see * Note * Note: See the "Citrus-Savory Caramel Sauce" recipe which is included in this collection. Scrape the seeds from the vanilla bean. Add half of the scrapped beans to a mixing bowl with the liquor. Add 1/2 teaspoon ground mace, 1/2 teaspoon ground cinnamon, and orange zest, and whisk together. Put the foie gras into the marinade and cover with plastic wrap. Slosh the marinade around a little and keep refrigerated. Add the remaining vanilla bean seeds in a mixing bowl, and add the eggs and half and half. Add the remaining mace and cinnamon and beat the mixture together. Soak the brioche slices in the egg mixture and allow them to absorb the flavor. Soaking time will depend on the freshness of the brioche; the softer it is, the shorter the soaking (sometimes 1 minute is sufficient). Keep covered in the refrigerator until ready to complete the dish. Preheat the oven to 300 degrees. Remove the foie gras from the marinade and cut the slices about 1/4-inch to 1/3-inch thick. Reserve on a chilled plate and discard almost all of the marinade. Remove the brioche from the egg wash and lay the slices on a plate. Heat the clarified butter in a nonstick skillet, add the bread, and cook over medium heat until golden on both sides. Transfer to a plate and keep warm in the oven. Reheat the caramel sauce and place 2 tablespoons on each of 4 warm serving plates. Heat a nonstick skillet or pan and when hot, sear the foie gras slices over high heat for 15 seconds on each side until seared and very dark. Place the foie gras on the brioche in layers; a slice of brioche on the bottom, a slice of foie gras, then brioche, another layer of foie gras, and topped with brioche. Serve with mixed tropical fruits and orange segments, if desired. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from NORMAN'S NEW WORLD CUISINE by Norman Van Aken - published by Random House From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 18g Total Fat; (83% calories from fat); 7g Protein; 1g Carbohydrate; 267mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dr. E's "Get Well" Soup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 3 pounds Chicken -- boned, skinned, -- fat removed, diced (save the bones and carcass) Emeril's Essence -- see * Note 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Diced carrots 1/2 cup Chopped green onions 2 tablespoons Minced garlic 1/4 cup Fresh parsley leaves 2 tablespoons Chopped fresh basil 4 Bay leaves 2 cups Assorted chopped fresh vegetables (such has beans, zucchini, yellow squash -- or cabbage) 1 1/2 cups Torn spinach leaves -- cleaned and stemmed 1 pinch Crushed red pepper 3 quarts Chicken stock 2 cups Cooked fine or broad noodles Chopped chives -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large sauce pot, heat the olive oil. Season the chicken with Emeril's Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat and discard the carcass and loose bones. Reseason with salt and pepper if needed. Ladle the soup in a bowl and garnish with chopped chives. This recipe yields 1 gallon of soup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2828 Calories (kcal); 184g Total Fat; (62% calories from fat); 187g Protein; 60g Carbohydrate; 895mg Cholesterol; 26620mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; 9 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Apricots And Rum Muffins With Spiced Butter Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Flour 1/3 cup Granulated sugar 2 teaspoons Baking powder 1 cup Dried apricots -- chopped 1 Egg 1/2 cup Heavy cream 1/4 cup Myers rum 1/4 cup Vegetable oil 1/2 cup Butter -- softened 1 teaspoon Cinnamon 1 teaspoon Sugar Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. For muffins: In a mixing bowl, combine the flour, sugar, baking powder and apricots together. In a separate bowl, mix the egg, cream, rum and oil together. Fold the flour mixture into the egg mixture just enough to moisten the dry ingredients. Muffins must not be overmixed. If overmixed, the muffins will be tough. The batter should be lumpy and not smooth. Spoon the mixture into the prepared tins. Bake for 20 minutes. For the butter: In a mixing bowl, combine all the ingredients together and mix until incorporated. Using a 8- by 10-inch piece of plastic wrap, spoon the butter onto the center of the wrap. Fold the wrap over and roll the plastic up, forming a log shape. Refrigerate until the butter has set, about 10 minutes. Remove the muffins from the oven. Remove the butter from the refrigerator and unwrap. In a napkin-lined basket, invert the muffins into the basket. Place the spiced butter on a small dish and set to the side of the basket. This recipe yields 12 muffins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 16g Total Fat; (55% calories from fat); 3g Protein; 27g Carbohydrate; 50mg Cholesterol; 169mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Cherry And Chocolate Biscotti Recipe By :Emeril Lagasse Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1/4 cup Cocoa powder 2 teaspoons Baking powder 1 pinch Salt 1/4 teaspoon Cinnamon 1 cup Unblanched whole almonds 1 cup Dried cherries 3 large Eggs 3/4 cup Sugar 1 teaspoon Pure vanilla extract 8 ounces Semisweet chocolate -- melted Preheat the oven to 350 degrees. In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the service and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment-lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/4-inch slices. Place the slices on a parchment-lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy. Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment-lined baking sheet and refrigerate until the chocolate sets. This recipe yields 4 dozen biscotti. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C09) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 2g Total Fat; (22% calories from fat); 1g Protein; 13g Carbohydrate; 12mg Cholesterol; 28mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Cherry And White Chocolate Bread Pudding Box Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Unsalted butter -- melted 4 large Eggs -- lightly beaten 1 cup Light-brown sugar 3 cups Heavy cream 1 cup Milk 1 teaspoon Pure vanilla extract 1/2 teaspoon Ground cinnamon 1 cup Dried cherries 6 cups Day-old bread cubes - (1/2” cubes) 6 ounces White chocolate -- chopped 1/2 cup Spiced Creme Anglaise 3 tablespoons Sweetened whipped cream Powdered sugar -- in small shaker Fresh mint sprigs Preheat the oven to 350 degrees. Brush a baking dish (10- by 14-inches) with 2 tablespoons of butter. In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, dried cherries, bread, and chocolate and stir to blend thoroughly. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place the square of the pudding down on the plate. Spoon the anglaise over top. Add a dollop of cream, dust with powdered sugar, and garnish with fresh mint sprigs. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4622 Calories (kcal); 396g Total Fat; (74% calories from fat); 56g Protein; 256g Carbohydrate; 1884mg Cholesterol; 663mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 Fruit; 77 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Drunken Pork And Hominy Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Flour 1 teaspoon Chopped fresh oregano 1/2 teaspoon Salt 1 pinch Freshly-ground black pepper 3 tablespoons Corn oil 4 eight-ounce Pork chops - about 3/4" thick 2 cups Cooked white hominy -- drained and rinsed -- if canned 1 cup Chopped onion 1 tablespoon Chopped garlic 1 1/2 teaspoons Chopped jalapeno pepper 1 1/2 cups Chopped tomatoes 1 1/2 tablespoons Chili powder 2 tablespoons Tequila 1/3 cup Orange juice 1 teaspoon Chopped orange zest 1 1/2 teaspoons Red wine vinegar Preheat oven to 375 degrees. In a bowl combine flour, oregano, salt and a generous pinch of pepper together. In a large skillet heat oil. Dredge pork chops in the seasoned flour, coating both sides. Place pork chops in the skillet and cook, turning once, until lightly brown on both sides, about 3 to 5 minutes per side. Remove and place them in a 8- by 11-inch baking dish. Sprinkle hominy around the chops. In the same skillet that you cooked the chops in, place onions, garlic and jalapenos, stirring until the vegetables are tender, about 3 minutes. Then add tomatoes, chili powder, tequila, orange juice, orange zest and vinegar and bring to a boil. Spoon this mixture over the pork chops and hominy. Cover with foil and bake for 40 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 11g Total Fat; (63% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 303mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck And Sausage Etouffée Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 duck - (4 to 5 lbs) -- skinned, and cut into quarters Salt -- to taste Cayenne -- to taste Freshly-ground white pepper -- to taste 3/4 cup flour 1 cup finely-diced yellow onion 1/2 cup finely-chopped celery 1/2 cup finely-chopped bell pepper 2 garlic cloves -- minced 1 bottle amber or dark lager beer - (12 oz) 1 quart cold duck or chicken stock 2 bay leaves 1/4 cup minced parsley 3/4 pound hot Andouille sausage -- cut 3/4" pieces 1 sheet prepared puff pastry 1 egg -- beaten with 1 tablespoon water Cut the skin into strips, and season the duck quarters lightly with salt, cayenne and white pepper. Heat a large stockpot over medium-high heat. Add the strips of duck skin and the duck quarters to the pot and cook until the fat is rendered (about 1/4 to 1/2 cup), and the duck is brown on all sides, about 5 to 7 minutes. Remove the skin and discard, and drain the duck pieces on paper towels. Sprinkle the flour into the fat in the pan, stirring with a wooden spoon for approximately 15 minutes to make a brown roux. Add the onions, celery and bell pepper to the pot and cook until soft, about 3 minutes. Add the garlic to pan and cook another 2 minutes, then deglaze the pot with the beer, stirring well to remove any browned bits from the bottom of the pot. Add the stock, bay leaves, parsley and return the duck quarters to the pot, and simmer for 1 to 1 1/2 hours or until the duck meat is tender, skimming to remove any foam which forms on the surface. In a frying pan, over medium-high heat, cook the andouille until brown on all sides, stirring to turn, about 10 minutes. Set aside. Preheat the oven to 400 degrees. Using tongs or a slotted spoon, carefully remove the duck pieces from the hot stock and cool before pulling the meat from the bones. Discard the bones and return the meat to the stockpot and add the cooked andouille. Continue cooking as needed until the etouffee is thickened and slightly reduced. Transfer the etouffee to a large casserole or skillet. Place the puff pastry on a lightly floured board and roll out to fit the casserole dish. Carefully lay the puff pastry sheet on top of the dish, turning the edges under and crimping to seal. Brush the top of the sheet with the egg wash and bake in the oven until the top of the pastry is puffed and golden brown, about 10 to 15 minutes. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D80) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 13g Carbohydrate; 31mg Cholesterol; 11mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck And Sausage Gumbo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Poultry Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil -- plus 1 cup Vegetable oil 2 Domestic ducks - (5 lbs ea) -- cut 8 pieces Emeril’s Essence -- see * Note 1 cup Flour 3 cups Chopped onions 2 cups Chopped bell peppers 2 cups Chopped celery Salt -- to taste Cayenne pepper -- to taste 2 Bay leaves 1 pound Smoked sausage -- sliced 1/4” slices 8 cups Water 1 cup Chopped green onions 3 cups Cooked white rice * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large heavy sauce pan, over medium-high, heat 2 tablespoons of oil. Season the duck pieces with Emeril’s Essence. Sear the duck pieces for 2 minutes on each side. Remove from the pan and set aside. Add the remaining oil to the pan. Whisk in the flour. Cook the mixture for about 10 to 12 minutes for a dark roux, or until the mixture is the color of chocolate and has a nutty aroma. The roux has to be stirred continuously to prevent it from burning. Stir in the vegetables. Season with salt and cayenne. Cook the vegetables for about 8 to 10 minutes, or until the vegetables start to wilt. Stir in the bay leaves and smoked sausage. Slowly stir in the water and bring to a boil. Reduce to a simmer and cook for 1 1/2 to 2 hours, skimming off the fat occasionally. Stir in the green onions. Ladle the gumbo into a bowl and garnish with rice. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 853 Calories (kcal); 64g Total Fat; (67% calories from fat); 16g Protein; 52g Carbohydrate; 54mg Cholesterol; 767mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck And Sweet Corn Pozole With Foie Gras Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound foie gras 1 tablespoon olive oil 1 pound duck meat -- cubed 1" pieces 1 cup chopped onion 1 teaspoon cumin -- or more to taste 1/2 cup zucchini brunoise 1/2 cup yellow squash brunoise 1/2 cup carrots brunoise 1 tablespoon minced jalapeños 1 tablespoon minced garlic 1 cup chopped tomato 1 1/2 quarts rich duck stock 2 cups cooked white hominy -- rinsed, drained 2 cups blanched sweet corn 1/4 cup chopped cilantro 2 limes -- juiced Salt -- to taste Freshly-ground black pepper -- to taste Divide foie gras in half. Slice 1 portion into 6 slices, wrap well in plastic wrap and keep refrigerated. Cut remaining portion into 1/2-inch pieces. In a large pot render the foie gras pieces with the olive oil until only crispy bits remain and all fat is rendered. Remove the foie bits with a slotted spoon or skimmer and set aside (reserve). Add duck meat and sear well on all sides. Add onions and cumin and continue to cook until onions are soft and have begun to caramelize, about 4 minutes. Add zucchini, yellow squash and carrots and cook for 2 to 3 minutes. Add jalapeños and garlic and cook for 1 minute. Add tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add duck stock and drained hominy and bring to a boil. Reduce heat to a simmer and cook for 1 hour. Add blanched corn and cook for 10 minutes. In a very hot skillet sear foie gras slices briefly on both sides until golden brown. Remove from skillet and drain on paper towels. Add cilantro and reserved foie gras bits to pozole and season with lime juice and salt and pepper. Serve immediately, topped with 1 piece of seared foie gras. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A28) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-08-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 32g Total Fat; (81% calories from fat); 10g Protein; 7g Carbohydrate; 58mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck And Wild Mushroom Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Mushrooms Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Duck - (about 5 lbs) -- cut serving size 2 tablespoons Vegetable oil 2 teaspoons Rustic Rub -- see * Note 3/4 cup Vegetable oil -- plus 2 teaspoons Vegetable oil 3/4 cup Flour 2 cups Chopped onions 1 cup Chopped bell peppers 1 cup Chopped celery 2 cups Sliced assorted wild mushrooms (such as shiitakes, oysters -- or chanteralles) 1 tablespoon Minced garlic Salt -- to taste Cayenne pepper -- to taste 1/2 teaspoon Dried thyme 3 Bay leaves 2 quarts Chicken broth 2 cups Water 2 cups Cooked white rice 2 tablespoons Chopped green onions * Note: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order. In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and four in the pot. Stirring the mixture constantly for 12 to 15 minutes, making a medium-brown roux, the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the broth and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours. Ladle the gumbo in a shallow bowl and garnish with the rice and green onions. Serve with crusty bread. This recipe yields 4 servings. Recipe Source: REAL & RUSTIC with Emeril Lagasse From the TV FOOD NETWORK - (Special # RR-0002 broadcast 11-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 764 Calories (kcal); 53g Total Fat; (62% calories from fat); 16g Protein; 55g Carbohydrate; 0mg Cholesterol; 1562mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Burrito Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Burritos Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Minced onions 1 ear Sweet corn, kernels scraped from the cob 1 tablespoon Minced shallots 2 teaspoons Chopped garlic 1 Roasted duck breast -- (8 to 10 oz) 1 cup Cooked black beans 1 cup Cooked white rice 1 tablespoon Chili powder 2 teaspoons Cumin 1 cup Duck or any dark meat stock Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped cilantro 6 large Flour tortillas 12 Toothpicks Oil -- for frying Emeril's Essence -- see * Note Chili Corn Sauce -- see * Note 1/2 cup Grated Cheddar cheese 1/2 cup Grated Monterey Jack cheese 1 cup Jalapeno sour cream * Note: See the "Emeril's Essence Information" and "Chili Corn Sauce" recipes which are included in this collection. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Season with salt and pepper. Add the corn, shallots, and garlic and continue to saute for 2 minutes. Stir in the pulled meat, black beans, and rice. Season the mixture with the chili powder and cumin. Add the duck stock and bring to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the liquid has reduced by two-thirds. Remove the pan from the heat and reseason if necessary. Stir in the cilantro. Cool the mixture completely. Preheat the fryer. Spoon 3/4 cup of the filling in the center of each flour tortilla. Lightly wet the sides of the tortilla with water. Fold in the sides of the tortilla and roll the tortilla up tightly, forming a burrito, make sure that the sides are completely sealed. If necessary, secure the each burrito with the toothpicks. Place the burritos, a couple at a time in the hot oil and fry until golden-brown, about 2 to 3 minutes on each side. Stir the burritos with a spoon, occasionally for over all browning. Fry the burritos in batches. Remove the burritos from the oil and drain on a paper-lined plate. Season the burritos with Emeril's Essence. Serve the burritos with the Chili Corn Sauce. Garnish each burrito with a sprinkle of the two cheeses and jalapeno sour cream. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 11g Total Fat; (26% calories from fat); 13g Protein; 58g Carbohydrate; 10mg Cholesterol; 418mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Burritos With Chili Corn Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Burritos Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Duck breast - (abt 1 lb) Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Olive oil -- plus 1 tablespoon Olive oil 1/2 cup Minced yellow onions 1 cup Fresh sweet corn kernels from one medium-size ear 1 tablespoon Minced shallots 2 teaspoons Chopped garlic 1 cup Cooked black beans 1 cup Cooked long-grain white rice 1 tablespoon Chili powder 3 teaspoons Ground cumin 1 cup Duck or other dark stock 1 tablespoon Chopped fresh cilantro leaves Vegetable oil -- for frying 6 large Flour tortillas 12 Toothpicks Bayou Blast -- see * Note 1 recipe Chili Corn Sauce -- see * Note 1/2 cup Grated Cheddar cheese 1/2 cup Grated Monterey Jack cheese 1 cup Cilantro sour cream * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Chili Corn Sauce" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the duck breast with salt and pepper. Heat 1 teaspoon of the olive oil in a large oven-proof saute pan over medium heat. Place the duck breast, skin-side down, in the pan and cook until the skin is crispy and brown, 10 minutes. Turn the duck breast over and cook for 10 minutes more. Transfer the pan to the oven. Roast for about 5 minutes for medium-rare; 8 minutes for medium; 10 minutes for well done. Remove from the oven and let the meat rest for about 2 minutes. Let cool and remove the skin. Shred the meat and set aside. Heat the remaining 1 tablespoon olive oil in a large saute pan over medium heat. Add the onions and cook, stirring for 1 minute. Season with salt and pepper. Add the corn, shallots, and garlic, and cook, stirring, for another 2 minutes. Add the duck, black beans, and rice and season with the chili powder and cumin. Add the duck stock and bring to a boil. Reduce the heat to medium-low and simmer until the liquid has reduced by two-thirds, 2 to 3 minutes. Remove the pan from the heat and reseason with salt and pepper if necessary. Stir in the cilantro. Cool completely. Preheat the fryer to 360 degrees. Spoon 3/4 cup of the filling into the center of each tortilla. Lightly wet the edges of the tortilla with water, then fold in the sides of the tortilla and roll it up tightly, forming a burrito, making sure that the sides are completely sealed. If necessary, secure each end of the burrito with a toothpick. Place the burritos, a couple at a time, in the hot oil and fry until golden brown, 2 to 3 minutes on each side. Turn them with a spoon for even browning. Drain on paper towels. Season with Bayou Blast. To serve, spoon equal amounts of the Chili Corn Sauce in the center of each plate. Place the burrito on the sauce, then garnish with a sprinkle of the cheese and a dollop of cilantro sour cream. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 12g Total Fat; (28% calories from fat); 12g Protein; 56g Carbohydrate; 10mg Cholesterol; 418mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Confit Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Duck Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Duck leg portions with thighs attached -- excess fat trimmed and reserved - (abt 2 lbs) 1 tablespoon Kosher salt -- plus 1/8 teaspoon Kosher salt 1/2 teaspoon Freshly-ground black pepper 10 Garlic cloves 4 Bay leaves 4 Fresh thyme sprigs 1 1/2 teaspoons Black peppercorns 1/2 teaspoon Table salt 4 cups Olive oil Lay the leg portions on a platter, skin-side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin-side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and panfry veal. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 7706 Calories (kcal); 864g Total Fat; (99% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 7047mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 173 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Confit Cakes With Poached Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil - (to 1 cup) -- for pan-frying 2 large White potatoes -- peeled and grated Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Duck confit 1/2 cup Caramelized yellow onions 4 large Eggs Wild And Exotic Hollandaise -- see * Note 1 tablespoon Caviar 3 Fried spinach leaves 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers 1 tablespoon Brunosie yellow peppers * Note: See the “Wild And Exotic Hollandaise” recipe which is included in this collection. Bring a small pot of salted water with a bit of vinegar up to a boil. In a large saute pan, heat the olive oil. Season the grated potatoes with salt and pepper. Divide the potatoes in half. With one half of the mixture, make four small mounds of grated potatoes. Using your hand, gently press the potatoes down to 1-inch thick. Lay 1/4 cup of the duck confit on top of each potato mound. Spoon about 2 tablespoons of the onions on top of the confit. Cover the top of the cake with the remaining potatoes. Gently press the potatoes down to secure the cakes. Using a metal spatula gently place the cakes in the hot oil. Fry the cakes for 2 to 3 minutes on each side or until golden-brown. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with salt and pepper. Crack each egg into a small cup. When the water is up to a boil. Gently pour the egg into the water. Cook the eggs for about 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and drain on a paper-lined plate. Place a cake in the center of a plate. Lay the poached egg on top of the cake. Spoon the Wild And Exotic Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2426 broadcast 03-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 5g Total Fat; (37% calories from fat); 8g Protein; 12g Carbohydrate; 211mg Cholesterol; 119mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Confit Rellenos Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Duck Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Duck confit -- finely shredded 1/4 cup Chopped green onions, green part only 1 teaspoon Chopped garlic 4 ounces Cream cheese -- at room temperature 4 ounces Monterey Jack Pepper cheese 2 tablespoons Fine dried bread crumbs Emeril's Essence -- see * Note 1 cup Masa harina 1 cup Flour 2 large Egg whites -- beaten until foamy 1 1/2 cups Milk 4 medium Poblano peppers with stems - (to large) -- roasted, peeled 1/2 cup Fire Roasted Corn And Tomato Salsa -- see * Note 1/2 cup Sour cream 4 sprigs Fresh cilantro * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Fire Roasted Corn And Tomato Salsa" recipes which are included in this collection. Preheat fryer or vegetable oil to 350 degrees. In a mixing bowl, combine the duck confit, green onions, garlic, cream cheese, grated cheese and bread crumbs. Season with Essence and mix well. In a small mixing bowl, combine the masa and 1/2 cup of the flour. Season with Essence. Fold the egg whites into the masa mixture and add the milk, 1/4 cup at a time, mixing thoroughly between additions, until all the milk is incorporated and the mixture is smooth. In a shallow dish, add the remaining flour and season with Essence. Slit the poblano's up one side and remove the seeds. Spoon a quarter of the duck confit mixture into each pepper through the slit in the side, pressing firmly to seal the pepper completely. Dredge each pepper in the seasoned flour. Dip each pepper into the batter, coating completely. Fry the peppers until golden brown, about 3 to 4 minutes. Remove and drain onto paper towels. Season with Essence. Serve the rellenos warm with Fire Roasted Corn And Tomato Salsa and sour cream. Garnish with cilantro. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C21) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 20g Total Fat; (40% calories from fat); 14g Protein; 52g Carbohydrate; 56mg Cholesterol; 174mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Confit, Smoked Mozzarella, Oven Roasted Tomato Pizza Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Twelve-inch pizza dough -- see * Note 2 cups Fresh basil 1 tablespoon Minced garlic 1/2 cup Roasted pine nuts 1/2 cup Grated Parigiano-Reggiano cheese 1/2 cup Extra-virgin olive oil - (to 3/4 cup) Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Duck confit -- julienned 6 ounces Fresh smoked Mozzarella cheese 4 Italian Roma tomatoes -- split in half, roasted, and julienned * Note: See the "NOLA Pizzas - Basic Dough" recipe which is included in this collection. Preheat oven to 450 degrees. Place the baking stones in the oven. Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mixture until smooth. With the motor running, slowly drizzle 1/2 cup of the olive oil through the feed tube and puree until smooth. (Add additional olive oil if needed). Season the pesto with salt and pepper. Remove from the food processor and set aside. To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake until the crust is golden brown, about 15 to 20 minutes. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza. This recipe yields one 12-inch pizza. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2355 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Pastrami And Pasta Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Garlic-infused olive oil 2 tablespoons Chopped shallots 1 Pastrami-cured duck breast -- see * Note 1 tablespoon Chopped thyme (plus thyme sprigs for garnish) 1/4 pound Linguine -- cooked, drained, -- and tossed in oil Salt -- to taste Freshly ground black pepper -- to taste 2 ablespoons Grated Parmesan cheese * Note: See the "Turkey Pastrami" recipe which is included in this collection. Heat oil in a small saute pan, add shallots, stirring for 1 minute. Add duck pastrami and chopped thyme. Stir and cook for 3 minutes. Add cooked linguine, toss to combine and season with salt and pepper, to taste. Serve sprinkled with Parmesan cheese and garnished with thyme sprigs. Yield: 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 435 Calories (kcal); 2g Total Fat; (3% calories from fat); 15g Protein; 88g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Pastrami On French Bread With Onion Marmalade Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Black peppercorns 3 teaspoons Dried thyme 3 Bay leaves -- crumbled 1 teaspoon Whole cloves 2 tablespoons Minced garlic 1 teaspoon Whole juniper berries -- plus 1/3 cup Crushed juniper berries 4 cups Water 1/2 cup Packed light brown sugar 1/2 cup Kosher salt 1 whole Boneless duck breast - (abt 2 1/2 lbs) -- split in half 1/4 cup Coarsely-ground black pepper 1 Loaf of crusty French bread 1/4 cup Creole mustard 6 slices Provolone cheese 1 cup Onion Marmalade -- see * Note * Note: See the "Onion Marmalade" recipe which is included in this collection. In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine to cover the breasts completely. Cover and refrigerate for 48 hours, turning the breasts a couple of times. Remove the duck breasts from the brine and rinse thoroughly with cool water. Pat dry with a towel. Preheat the oven to 250 degrees. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin-side down, on a rack in a roasting pan and roast for 1 hour. Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using. To serve, remove the meat and slice thin. Slice the French bread in half horizontally. Smear the Creole mustard on cut sides of the bread. Lay the slices of the duck on one side of the bread. Lay the slices of cheese over the duck. Top the cheese with the Onion Marmalade. Slice the sandwich and serve. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 35g Total Fat; (57% calories from fat); 34g Protein; 24g Carbohydrate; 91mg Cholesterol; 8691mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Minced shallots 2 tablespoons Chopped garlic 1 cup Peeled, seeded, chopped tomatoes 2 cups Shredded roasted duck breasts 2 1/2 cups Duck Reduction -- see * Note 1 tablespoon Cold butter 1 tablespoon Finely-chopped fresh parsley * Note: See the "Duck Reduction" recipe which is included in this collection. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the shallots. Season the shallots with salt and pepper. Saute the shallots for 1 minute. Stir in the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the duck meat. Saute for 1 minute. Stir in the Duck Reduction and bring the liquid to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the butter and parsley. Remove from the heat and reseason if necessary. Serve over mash potatoes or cheesy grits. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 10g Total Fat; (79% calories from fat); 1g Protein; 5g Carbohydrate; 8mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Reduction Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Poultry Sauces Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Duck Stock -- see * Note 1/2 cup Chopped onions 1/4 cup Chopped carrots 1/4 cup Chopped celery 1 Bouquet garni * Note: See the "Duck Stock" recipe which is included in this collection. In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month. This recipe yields about 2 1/2 cups of duck reduction. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Duck Rillette Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Confit Of Duck legs -- see *Note -- meat removed 1/2 cup Minced onions 1 tablespoon Minced parsley 2 tablespoons Minced garlic 1 tablespoon Chopped fresh thyme 1 tablespoon Cognac 4 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Confit Of Duck fat -- see *Note * Note: See the "Confit Of Duck" recipe which is included in this collection. In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture in an airtight container until ready to use. Will store in the refrigerator for up to 1 week. This recipe yields 2 1/4 cups rillette. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 46g Total Fat; (86% calories from fat); 3g Protein; 13g Carbohydrate; 124mg Cholesterol; 476mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Rillette Rissotto Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Duck Poultry Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Chopped onions Salt -- to taste Freshly-ground white pepper -- to taste 1 pound Arborio rice 1/2 pound Duck rillette 2 teaspoons Chopped garlic 6 cups Duck stock 1 tablespoon Butter 1/4 cup Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese 3 tablespoons Chopped green onions In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the rice and saute until until it is evenly toasted. Add the duck rillette and saute for 2 minutes. Add the garlic and 1/3 of the stock. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes or until almost all the liquid is absorbed, stirring occasionally. Add 1/3 more stock and simmer for 6 minutes, stirring occasionally, add the remaining stock and simmer for another 6 minutes or until the mixture is creamy and bubbly. Add the butter, cream, cheese and green onions. Re-season with salt and pepper. Simmer for 2 minutes and serve immediately. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 46g Carbohydrate; 14mg Cholesterol; 29mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Roulades With Simple Herb Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Chopped shallots 1 teaspoon Minced garlic 1 teaspoon Chopped fresh tarragon 1 teaspoon Chopped fresh basil 2 teaspoons Bayou Blast -- see * Note 4 Boneless, skinless duck breast halves 12 slices Bacon 1 teaspoon Salt Freshly-ground pepper 4 teaspoons Chopped unroasted pistachio nuts 1/2 Avocado -- peeled, pitted, cut -- in 8 vertical slices Simple Herb Sauce -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Simple Herb Sauce” recipes which are included in this collection. Preheat oven to 400 degrees. In a small bowl prepare a dry marinade by combining shallots, garlic, tarragon, basil and Bayou Blast. With a meat mallet evenly pound each duck breast between 2 sheets of plastic wrap until 1/4-inch thick. Rub both sides of each breast with dry marinade. On work surface lay 3 slices of the bacon vertically and top with 1 duck breast, so longest side faces you. Season breast with 1/4 teaspoon of the salt, 2 turns of pepper and 1 teaspoon of the pistachios. Arrange 2 avocado slices horizontally on top. Lifting side nearest you, firmly roll up roulade until bacon overlaps; secure with bacon and place on baking sheet. Repeat to make remaining roulades. Bake roulades until bacon browns and crisps and duck meat is tender, about 30 minutes. Use a sharp knife to trim off ends of roulades, slice each into 4 pieces and serve with Simple Herb Sauce This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 13g Total Fat; (76% calories from fat); 6g Protein; 3g Carbohydrate; 16mg Cholesterol; 839mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Stew Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Duck Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 whole Domestic duck - (4 1/2 to 5 lbs) -- cut 8 pieces Salt -- to taste Freshly-ground black pepper -- to taste 1 cup All-purpose flour 2 cups Chopped onions 1 cup Chopped carrots 1 cup Chopped celery 1 tablespoon Tomato paste 1 cup Dry red wine 2 Bay leaves 1 tablespoon Chopped garlic 4 cups Duck Stock -- see * Note 2 cups Water 1 pound White potatoes -- peeled, and diced into 1/4" thick cubes 3 Fresh thyme sprigs Crusty bread -- for serving * Note: See the "Duck Stock" recipe which is included in this collection. In a large saucepan, over medium heat, add the oil. Season the duck pieces with salt and pepper. Place the flour in a mixing bowl. Season the flour with salt and pepper. Dredge the duck pieces in the seasoned flour. When the oil is hot, add the duck pieces, fat-side down and sear for 6 minutes. Turn the pieces over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, carrots, and celery to the pan. Season the vegetables with salt and pepper. Saute the vegetables until wilted, about 4 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. With a wooden spoon, scrape the sides and bottom of the pan to loosen any brown particles. Stir in the garlic, duck stock and water. Add the potatoes, reserved duck pieces, and thyme. Bring the liquid to a boil and reduce to a simmer. Simmer for about 3 hours, covered, stirring occasionally or until the meat falls off the bones. Remove from the heat and stir in the parsley. Ladle into shallow bowls and serve with crusty bread. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Stew With Dumplings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Dumplings Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 6 tablespoons Finely-chopped onions 1/4 cup Finely-chopped celery 1/4 cup Finely-chopped carrots 1/4 cup Finely chopped parsnips 1/4 cup Finely-chopped turnips 2 cups Finely-chopped raw duck meat 2 tablespoons Peeled, seeded, chopped tomatoes -- fresh or canned 2 tablespoons Chopped fresh basil 4 teaspoons Minced garlic 3 cups Duck stock (or brown chicken stock) 1 1/2 teaspoons Salt Freshly-ground black pepper 1 Egg 1/4 cup Beer 1/2 cup Flour 1/2 teaspoon Baking powder In a large pot heat oil over high heat. Add 4 tablespoons of the onions, the celery, carrots, parsnips and turnips and saute 2 minutes. Add duck meat, tomatoes, basil and 1 tablespoon of the garlic. Stir in stock and 1 cup cold water; season with 1 teaspoon salt and 3 turns of the black pepper mill and bring to a boil. Reduce heat to simmering, cover and cook 25 minutes, until duck is cooked through and tender. In a bowl combine egg, beer, remaining 1 teaspoon garlic, remaining 1/2 teaspoon salt, 2 turns pepper, 2 tablespoons of the onions, flour and baking powder in a bowl; whisk batter until smooth. Uncover stew, increase heat until bubbling briskly and add about 16 golf-ball-size spoonfuls of batter to stew. Cook dumplings 2 minutes, reduce heat to simmering and cook 1 minute more. To serve, ladle stew into each of 4 shallow soup balls and top each portion with 4 to 5 dumplings. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 5g Total Fat; (38% calories from fat); 3g Protein; 14g Carbohydrate; 47mg Cholesterol; 876mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Duck carcasses - (abt 4 lbs) 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Chopped onions 1 1/2 cups Chopped carrots 1 1/2 cups Chopped celery 1 Garlic head -- split in half 6 Bay leaves 1 cup Dry red wine 1/4 cup Tomato paste 3 quarts Water - (about) 10 Fresh thyme sprigs 8 Fresh parsley sprigs 1 teaspoon Black peppercorns Break and crack the carcass. In a large stock pot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. This recipe yields about 6 cups of stock. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 656 Calories (kcal); 15g Total Fat; (25% calories from fat); 12g Protein; 89g Carbohydrate; 0mg Cholesterol; 914mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 15 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Stuffed Pitas Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Duck Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pita breads 2 Anjou pears -- peeled, cored, and julienned 8 ounces brie cheese -- thinly sliced === STUFFING === 4 confit duck leg portions with thighs attached -- fat trimmed, and reserved 1/4 cup minced shallots 1 tablespoon finely-chopped fresh parsley leaves 2 teaspoons chopped garlic 1 tablespoon Cognac 4 tablespoons butter Salt -- to taste Freshly-ground black pepper -- to taste Combine all of the stuffing ingredients, including reserved duck fat, in a food processor, fitted with a metal blade. Process until the mixture is thoroughly mixed, but do not puree. Set aside. Using a sharp knife, cut a 4-inch slit across the top of pita. Stuff each pita with about 1/4 cup of the rillette, some of the julienne pears and a couple slices of the cheese. Preheat the oven to 350 degrees. Place the pitas on a baking sheet. Bake for a couple of minutes, just until the cheese melts. Remove from the oven and serve warm. This recipe yields 8 sandwiches. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 6g Total Fat; (90% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Tacos Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Poultry Tacos Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Julienned onions 4 cups Duck confit -- shredded 1/2 cup Tamarind sauce 1/4 cup Chopped green onions 12 small Flour tortillas Vegetable oil -- for frying 1 cup Sour cream Juice of one lemon 2 Avocados -- seeded, peeled, and diced Juice of one lime 1 teaspoon Minced garlic 1 cup Peeled, seeded, diced tomatoes -- plus 2 tablespoons Peeled, seeded, diced tomatoes 1 cup Grated Monterey Jack cheese 2 cups Shredded lettuce Tabasco sauce Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the duck confit and saute for 1 minute. Season with salt and pepper. Stir in the tamarind sauce and saute for 2 minutes. Season with salt and pepper. Stir in the green onions and remove from the heat. In a large skillet, heat the vegetable oil for frying. When the oil is hot, fry the tortillas, a couple at a time, until golden-brown, about 2 minutes. Remove the tortillas from the oil and drain on a paper-lined plate. Season the tortillas with salt and pepper. In a small mixing bowl, whisk the sour cream, lemon juice and cilantro together. Season with salt and pepper. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons tomatoes, together. Season the mixture with salt and pepper. To assemble, lay one tortilla in the center of each plate. Place 1/2 cup of the duck mixture on top of each tortilla. Top the duck meat with the shredded lettuce, tomatoes and cheese. Top with a second tortilla and repeat the latter procedure. Top each taco with the remaining tortillas. Garnish the tacos with the cilantro sour cream and guacamole. this recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1181 Calories (kcal); 46g Total Fat; (34% calories from fat); 23g Protein; 171g Carbohydrate; 26mg Cholesterol; 1078mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 9 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck Tortelloni With Shallot Reduction Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Duck Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 sheets Pasta 2 cups Duck Rillette -- see * Note 4 ounces Maytag Blue Cheese 1/4 cup Cornmeal 2 tablespoons Olive oil 1 cup Julienne shallots 1 tablespoon Minced garlic 2 cups Veal reduction Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Grated Parmigiano-Reggiano cheese 1/4 cup Finely-chopped parsley * Note: See the "Duck Rillette" recipe which is included in this collection. Using a 4-inch round cutter, cut each pasta sheet into 6 rounds. Place a heaping tablespoon of the filling in the center of each round. Place 1/4-ounce of cheese on top of each rillette. Lightly wet the edges of the pasta. Fold one side of the pasta over to the next forming a half moon. Bring the two corners together and gently press together. Fold the edges of the pasta down forming the shape of a tortelloni. Dust the pasta with cornmeal to prevent from sticking. Bring a pot of sated water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes. Stir in the garlic and season with salt and pepper. Add the reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Remove from the heat and stir in the parsley. Drop a couple of the tortelloni in the boiling water. Cook until the pasta is al dente, about 3 to 4 minutes. Remove from the water and drain. Season the pasta with salt and pepper. Ladle the sauce in the center of a shallow bowl. Arrange four tortelloni in the center of the sauce. Garnish with cheese,and parsley. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 581 Calories (kcal); 9g Total Fat; (14% calories from fat); 18g Protein; 105g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck With Root Vegetables Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Domestic duck - (abt 4 lbs) Emeril's Essence -- see * Note 2 tablespoons Steen's 100 percent Pure Cane Syrup 4 tablespoons Olive oil -- divided 4 Celery ribs -- halved lengthwise 1 large Garlic head -- halved crosswise 1/4 pound Baby carrots -- peeled 1/4 pound Baby parsnips -- peeled 1 large Onion -- halved, and cut into wedges 1/4 pound Baby turnips -- peeled 1/4 pound Baby red beets -- peeled 4 small Red potatoes -- quartered Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste 2 teaspoons Dried rosemary 1 teaspoon Dried basil 1 teaspoon Dried oregano 1 1/2 cups Water 1/2 cup Dry sherry 2 tablespoons Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 450 degrees. Quarter the duck. Season the duck with Emeril's Essence. Rub the duck with the cane syrup. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the duck, skin side down, for about 5 minutes. Remove from the heat and set aside. Place the celery and garlic on a wire rack fitted over a roasting pan. Season with Essence. In a mixing bowl, toss the baby root vegetables, onions, remaining olive oil, salt, pepper, cayenne, and dried herbs together. Spread the vegetables evenly over the celery and garlic. Place the seared duck pieces on top of the vegetables. Season the duck with Essence. Pour the water and sherry to the bottom of the roasting pan. Roast for 45 minutes, or until the duck is tender. Remove the duck from the oven. Mound the vegetables in the center of the platter. Lay the duck over the vegetables. Spoon any remaining sauce over the duck. Garnish with chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2429 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 14g Total Fat; (57% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck, Andouille And Scallion Pancakes With Ginger Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Pancakes Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Egg 1 cup Milk 1 1/4 cups Flour 1 tablespoon Chopped onions 1/4 cup Chopped green onions 1 teaspoon Minced garlic 1 cup Shredded cooked duck meat 4 ounces Chopped andouille sausage - (abt 1/2 cup) 1 teaspoon Emeril's Essence -- see * Note 1 teaspoon Salt 1 tablespoon Olive oil === GINGER ORANGE SAUCE === 1 large Orange -- peeled, sectioned 1 tablespoon Minced fresh ginger 1 1/2 cups Veal stock or dark chicken stock 2 tablespoons Chopped fresh cilantro 1 tablespoon Sesame seeds 1 teaspoon Sesame oil 1 tablespoon Sugar 1/4 teaspoon Salt 2 tablespoons Shaved chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For the sauce: Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into 1/2 cup of sections. In a saucepan, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar and salt and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat. For the pancakes: In a bowl, whisk the egg, milk and flour, together. Whisk in the onions and green onions and the garlic. Stir in the duck meat, andouille, Emeril's Essence and salt. Heat the oil in a nonstick skillet. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes, cook until golden brown, for about 2 minutes on each side. Place 2 pancakes on a plate and drizzle with 1/3 cup of the sauce. Garnish with shaved chives. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1121 Calories (kcal); 37g Total Fat; (29% calories from fat); 33g Protein; 165g Carbohydrate; 220mg Cholesterol; 2850mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fruit; 6 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck, Andouille, & Scallion Pancakes w Ginger Orange Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Pancakes Poultry Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PANCAKES === 1 large Egg 1 cup Milk 1 1/4 cups Flour 1 tablespoon Chopped onions 1/4 cup Chopped green onions 1 teaspoon Minced garlic 1 cup Shredded cooked duck meat 4 ounces Chopped andouille sausage - (abt 1/2 cup) 1 teaspoon Emeril's Essence -- see * Note 1 teaspoon Salt 1 tablespoon Olive oil === GINGER ORANGE SAUCE === 1 large Orange -- peeled and sectioned 1 tablespoon Minced fresh ginger 1 1/2 cups Veal stock or dark chicken stock 2 tablespoons Chopped fresh cilantro 1 tablespoon Sesame seeds 1 teaspoon Sesame oil 1 tablespoon Sugar 1/4 teaspoon Salt 2 tablespoons Snipped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For the sauce: Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into 1/2 cup of sections. In a saucepan, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar, and salt, and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat. For the pancakes: In a bowl, whisk the egg, milk, and flour, together. Whisk in the onions, green onions, and the garlic. Stir in the duck meat, andouille, Emeril's Essence, and salt. Heat the oil in a nonstick skillet. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes, cook until golden-brown, for about 2 minutes on each side. Place 2 pancakes on a plate and drizzle with 1/3 cup of the sauce. Garnish with snipped chives. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2306 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1121 Calories (kcal); 37g Total Fat; (29% calories from fat); 33g Protein; 165g Carbohydrate; 220mg Cholesterol; 2850mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fruit; 6 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duck, Duck, Goose-Rustic Style Country Gumbo Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable oil 1 cup Flour 1 whole Duck breast, skin on 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped bell peppers 4 cups Assorted sliced Exotic mushrooms 1 pound Smoked sausage, andouille or kielbasa -- cut crosswise into 1/2" slices 1 1/2 teaspoons Salt 1/4 teaspoon Cayenne pepper 3 Bay leaves 7 cups Dark veal, chicken or duck stock 1 pound Crawfish tails 1 teaspoon Rustic Rub -- see * Note 2 tablespoons Chopped parsley 1/2 cup Chopped green onions 1 tablespoon File powder * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. In a hot saute pan, add the duck breast, fat side down, render for about 4 to 5 minutes, or until the fat is crispy. Turn the breast over and continue to cook for 3 to 4 minutes. Remove the duck from the pan and cool. Slice the breast into 1/4-inch slices. Add the onions, celery, and bell peppers to the roux and continue to stir for 4 to 5 minutes, or until wilted. Add the mushrooms and continue to saute for 2 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Stir the stock into the roux mixture until well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. Stir in the sliced duck, crawfish and Rustic Rub. Continue to simmer for 30 minutes. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2513 Calories (kcal); 220g Total Fat; (77% calories from fat); 18g Protein; 125g Carbohydrate; 0mg Cholesterol; 3324mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates NOTES : Joe's Note: Please, OH PLEASE, don't blame me for these recipe titles . Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Duo BBQ Ribs Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Grilling Main Dish Pork Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 full Racks of 3-down pork spare ribs 3/4 cup Emeril's Essence - (more if needed) -- see * Note 3 tablespoons Sugar 2 Baby back ribs slabs 2 cups White vinegar 2 tablespoons Tabasco sauce 3 tablespoons Brown sugar 1 dash Worcestershire sauce Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Prepare the charcoal according to the directions on the grill for slow barbecuing. In a mixing bowl, combine the Emeril's Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill. Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice. Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco, and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Enchilada Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Vegetable oil 1 tablespoon Flour 1/4 cup Chili powder 2 cups Chicken stock 10 ounces Tomato paste 1 teaspoon Dried oregano 1 teaspoon Ground cumin 1/2 teaspoon Salt In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas. This recipe yields 2 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 772 Calories (kcal); 48g Total Fat; (52% calories from fat); 17g Protein; 81g Carbohydrate; 0mg Cholesterol; 7907mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Egg Hussard With Marchand De Vin Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/4 cup Chopped shallots 1 tablespoon Garlic 1/4 cup Dry red wine 1 cup Demi-Glace -- see * Note 8 Croutons, 4" round by 1/2" thk 1/2 pound Thinly-sliced country ham 8 thin slices Fresh tomato 8 Poached eggs -- warm 1 cup Hollandaise Sauce -- warm, see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Demi-Glace" and "Hollandaise Sauce" recipes which are included in this collection. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the Demi-Glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 19g Total Fat; (54% calories from fat); 16g Protein; 19g Carbohydrate; 448mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Egg Rolls Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 pound Ground pork Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Minced yellow onions 1 tablespoon Chopped garlic 1 pound Bok choy -- shredded 1/2 pound Medium shrimp -- peeled, deveined, and chopped Soy sauce -- to taste 1/4 cup Sake 1 tablespoon Sugar 1 pound Fresh bean sprouts -- washed, patted dry 1/4 cup Chopped green onions, green part only 20 (6-inch) Egg roll wrappers 1 Egg -- beaten Oil -- for frying Emeril's Essence -- see * Note 1 cup Sweet and sour sauce 1/2 cup Mustard sauce * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a wok heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp. Season with salt and pepper. Stir fry for 1 minute. Season with the soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Emeril's Essence. Serve warm with the two sauces. This recipe yields 10 servings - 2 per person. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 16g Total Fat; (58% calories from fat); 14g Protein; 11g Carbohydrate; 86mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant And Oyster Dressing Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Side Dish Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped onions 1/4 cup Chopped celery 2 cups Small-diced eggplant 1/4 cup Chopped red bell peppers 1/4 cup Chopped green bell peppers Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Chopped garlic 1/2 cup Chopped green onions 1 pound Shucked oysters -- roughly chopped 1 1/2 cups Oyster liqueur 6 Eggs -- beaten 1 quart Heavy cream 3 cups Cubed day-old bread - (to 4 cups) 1/2 cup Grated Parmesan cheese Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking dish. In a saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Saute for 2 minutes. Add the eggplant and peppers. Saute the vegetables for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne. Add the garlic and green onions. Saute for 2 minutes. Stir in the chopped oysters and saute for 1 minute. Remove from the heat. In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn the sauteed mixture into the mixing bowl. Mix well. Stir in the bread cubes and cheese. Reseason with salt and cayenne. Pour the dressing into the prepared pan and cover. Bake for 30 minutes. Remove the cover and bake for an additional 15 minutes, or until the dressing is set in the center. Remove from the oven and cool slightly before serving. Thie recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 702 Calories (kcal); 70g Total Fat; (87% calories from fat); 12g Protein; 10g Carbohydrate; 410mg Cholesterol; 246mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant And Oyster Stuffed Peppers With A Creole Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups small-diced peeled eggplant Salt -- to taste Cayenne pepper -- to taste 1 cup chopped onions 1 teaspoon chopped garlic 2 dozen fresh oysters, with their liquid 1/4 cup chopped green onions 1 cup fine dried bread crumbs - (to 1 1/2 cups) 1/2 cup freshly-grated Parmigiano-Reggiano cheese 8 small green bell peppers === GARNISH === 1 recipe Creole Sauce -- (see recipe) 1/4 cup grated Parmigiano-Reggiano cheese 2 tablespoons chopped green onions, green part only In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the eggplant. Season with salt and cayenne. Sauté until soft, about 3 to 4 minutes. Add the onions. Continue to sauté for 1 minute. Stir in the garlic. Add the oysters and liquid. Stir in the green onions and season with salt and cayenne. Sauté for 2 minutes. Stir in 1 cup of the bread crumbs and the cheese. If the dressing is too wet add more bread crumbs. Taste, reseason if necessary. Remove from the heat. Slice the tops off of each pepper and remove the seeds and membranes. Season the inside of each pepper with salt and cayenne. Preheat the oven to 400 degrees. Stuff each pepper with the dressing. Place the peppers on a round cake pan. Add 1/2 cup of water to the pan and cover with foil. Place in the oven and cook for 15 to 20 minutes, or until the peppers are tender. Remove from the oven and cool slightly. To serve, place two of the peppers in the center of each plate. Spoon the sauce over the peppers. Garnish with a sprinkle of cheese and green onions. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 7g Total Fat; (39% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant And Shrimp Bake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eggplant Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 1 medium Eggplant -- peeled, and cut into 1" pieces Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 1 cup Chopped onions 1/4 cup Chopped green bell peppers 1/4 cup Chopped celery 2 tablespoons Chopped garlic 1/2 pound Medium shrimp -- peeled, deveined 1/2 teaspoon Dried thyme 1/2 teaspoon Dried oregano 2 tablespoons Flour 2 cups Water 2 tablespoons Chopped parsley 1 cup Dried fine bread crumbs 1 cup Grated Parmesan Bayou Blast -- see * Note 1 cup Fried parsnips * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 375 degrees. In a large saute pan, over medium-high heat, melt the butter. Add the eggplant. Season with salt, cayenne, and black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the garlic, shrimp and dried herbs. Season with salt and pepper. Saute for 2 minutes. Whisk the flour and water together. Add to the shrimp mixture and stir well. Bring the mixture to a boil and then reduce to medium-low and cook for 3 to 4 minutes or until the mixture thickens. Remove from the heat and cool. In a mixing bowl, combine the bread crumbs and cheese together. Season with Bayou Blast. Pour the mixture into a greased square casserole dish and bake for about 45 minutes or until bubbly and golden brown. To serve, spoon the mixture into shallow bowls. Garnish with fried parsnips and parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B70 broadcast 10-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 13g Total Fat; (48% calories from fat); 14g Protein; 16g Carbohydrate; 117mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant And Shrimp Beignets Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eggplant Fritters Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Eggplant - (abt 1 lb) -- peeled, chopped Salt -- to taste Cayenne pepper -- to taste 2 tablespoons Olive oil 1/2 cup Chopped onions 1/2 pound Large shrimp -- peeled, deveined, and cut in 1" pieces 3 Eggs -- beaten 1 1/2 cups Milk 2 teaspoons Baking powder 3 1/4 cups Flour Oil -- for frying Emeril's Essence -- see * Note === GARNISH === 1 cup Remoulade Sauce -- see * Note 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" and "Remoulade Sauce" recipes which are included in this collection. Preheat the fryer. In a mixing bowl, season the eggplant with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the eggplant for about 2 to 3 minutes, or until the eggplant is soft. Add the onions and saute for 3 minutes, or until slightly wilted. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder together. Season the batter with salt and cayenne. Add the flour, 1/4 cup at a time, whisking until all is used and the batter is smooth. Fold the eggplant and shrimp mixture into the batter. Drop a tablespoon of the batter at a time into the hot grease. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Remove from the oil and drain. Season the beignets with Emeril's Essence. Spoon the Remoulade Sauce in the center of the plate. Mound the beignets in the center of the sauce. Garnish with grated cheese, green onions, and peppers. This recipe yields about 2 dozen fritters. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2419 Calories (kcal); 60g Total Fat; (22% calories from fat); 118g Protein; 341g Carbohydrate; 956mg Cholesterol; 1669mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant Caviar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eggplant Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant -- sliced Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Oil -- for cooking 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 tablespoon Capers -- minced 1/2 teaspoon Finely-chopped rinsed anchovies -- (optional) 1/2 cup Good-quality olive oil 2 tablespoons Chopped parsley Peasant bread -- sliced for serving 1/2 cup Feta cheese -- for garnish In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant slices and pat dry. Meanwhile preheat grill. Brush eggplant slices with oil and grill about 3 minutes per side or until tender. Cool. Dice eggplant very small. In a serving bowl combine eggplant with remaining ingredients except feta and bread. Adjust seasonings to taste with salt and pepper. Serve with good bread and sprinkle with Feta cheese. This recipe yields 4 to 6 as an Hors d'Oeuvre. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 14g Total Fat; (70% calories from fat); 4g Protein; 9g Carbohydrate; 17mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant Salad With Mushroom Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Flour 2 tablespoons Bayou Blast -- see * Note 1 Egg 1/2 cup Milk 1 cup Yellow cornmeal 1 large Eggplant -- peeled, and cut into 1/2"-thick sticks 1/2 cup Olive oil 1 teaspoon Salt 8 cups Assorted greens -- rinsed, dried (endive, arugula, radicchio) Mushroom Dressing -- see * Note 1/2 cup Coarsely-grated Parmesan cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Mushroom Dressing" recipes which are included in this collection. In a bowl stir together flour and 1 tablespoon Bayou Blast. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon Creole seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mixture, and finally seasoned cornmeal; shake off any excess cornmeal. Heat oil in a large skillet until very hot and fry eggplant in batches, turning occasionally, until crisp and golden-brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt. Toss greens with 1 cup Mushroom Dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-002 broadcast 04-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 487 Calories (kcal); 30g Total Fat; (55% calories from fat); 8g Protein; 47g Carbohydrate; 51mg Cholesterol; 567mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggs Sardou Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Artichokes Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Flour 1 teaspoon Salt 1/2 Lemon 2 Artichokes -- trimmed of leaves -- and stems 1 tablespoon Olive oil 1/4 cup Chopped onion 1 tablespoon Chopped garlic 6 cups Fresh spinach leaves -- stemmed and rinsed 1 cup Bechamel (cream) sauce -- homemade or prepared 1/2 teaspoon Tabasco sauce Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon White vinegar 2 Eggs 1 recipe Hollandaise Sauce -- see * Note * Note: See the "Hollandaise Sauce" recipe which is included in this collection. Prepare artichoke bottoms: In a large, nonreactive pot whisk flour with a little water to make a smooth paste; whisk in about 1 quart of water and add salt. Squeeze juice from lemon half into water, then add peel. Bring to a boil, simmer 5 minutes and add artichoke bottoms. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, 25 to 30 minutes. Let artichokes cool in their liquid. When artichokes are cool enough to handle, use a small spoon to scoop out chokes. Use a sharp knife to trim any remaining leaves. Prepare creamed spinach: In a skillet heat oil with onion and garlic over medium heat until tender. Add spinach in handfuls, stirring until it reduces and releases its liquids. Cook until liquid evaporates, 2 minutes. Fold in warm bechamel sauce and season to taste with Tabasco, salt and pepper. Keep warm. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs and if necessary, gently pat dry with paper towels. Season with salt and pepper. To assemble: Make a bed of spinach on 2 warmed plates and top with artichoke cups. Spoon a little Hollandaise Sauce into cups and top with poached eggs. Spoon remaining sauce over eggs and serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-051 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 325 Calories (kcal); 19g Total Fat; (49% calories from fat); 13g Protein; 31g Carbohydrate; 213mg Cholesterol; 1864mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggs Sardou I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Artichokes Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 2 tablespoons Flour 1/2 cup Milk 1/2 cup Heavy cream 1 1/2 pounds Fresh spinach -- finely chopped Salt -- to taste Freshly-ground white pepper -- to taste 8 large Fresh artichoke bottoms 1 teaspoon Vinegar 8 Eggs 2 cups Hollandaise sauce -- warm 1 tablespoon Chopped parsley In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and cream slowly and bring the sauce to a boil. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes. Stir in the spinach and season with salt and pepper. Continue to simmer for 1 minute. Remove from the heat and keep warm. In another saute pan, over medium heat, melt the remaining butter. Add the artichoke bottoms to the pan and saute for 2 minutes. (Just the heat the artichokes through.) Season the artichokes with salt and pepper. Cover the pan with a lid and remove from the heat. Bring a pot of salted water to a boil. Add the vinegar to the water. Crack each egg into a small cup. Carefully slide one egg into the water. When the water has come back to a slight boil, slide in another egg. Continue the process until all the eggs are in the water. Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. To assemble, spoon the creamed spinach in the center of each artichoke bottom. Place the filled artichokes on a platter. Lay the poached eggs directly on top of the creamed spinach. Drizzle the hollandaise over the poached egg. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 49g Total Fat; (73% calories from fat); 20g Protein; 20g Carbohydrate; 501mg Cholesterol; 1268mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril Dog Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Bratwurst links - (6 oz ea) 2 tablespoons Olive oil Emeril's Essence -- see * Note 1/2 pound Bacon -- diced small 1 cup Julienned onions 1 pound Napa cabbage -- shredded 1 tablespoon Minced garlic 2 tablespoons Creole mustard 2 tablespoons Rice wine vinegar 1 tablespoon Finely-chopped parsley Salt -- to taste Freshly-ground white pepper -- to taste 4 large Hot dog buns Zaps Dixie beer * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Rub each sausage with olive oil and season with Emeril's Essence. Place the sausages on the hot grill and cook for 3 to 4 minutes on all sides. In a large saute pan, render the bacon until crispy, about 4 to 5 minutes. Add the onions and saute for about 4 minutes, or until they are wilted. Add the cabbage and continue sauteing for 3 minutes. Season with salt and pepper. Stir in the garlic, mustard and vinegar. Continue sauteing for 2 minutes. Re-season if necessary. Stir in the parsley. Remove the sausages from the grill and place in the bun. Mound the slaw on top of sausage. Place the dogs on a platter and serve with Zaps and cold beer. This recipe yields 4 dogs. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2408 broadcast 10-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 37g Total Fat; (65% calories from fat); 21g Protein; 23g Carbohydrate; 48mg Cholesterol; 1147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Joe's note: I have no idea what Zaps are. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Ale Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans light malt syrup 1 gallon water 1 ounce hops 4 gallons water 2 packages dry yeast In a large, nonreactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often. Cool. Strain the hop mixture and pour, through a funnel, into a sterilized 7 gallon fermenting tank. Add the water. Add the yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks. Strain the beer. Bottle and age for another 2 to 3 weeks. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C65) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 1g Total Fat; (11% calories from fat); 5g Protein; 5g Carbohydrate; 0mg Cholesterol; 576mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Emeril's B.L.T. Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices Bacon -- thick slices 4 slices Favorite bread -- for grilling Olive oil -- for brushing Saffron threads -- soaked in 1 tablespoon Warm water 1/2 cup Prepared mayonnaise 8 slices Red tomato 4 pieces Bibb lettuce Chopped parsley -- for garnish Cook bacon until crisp, drain on paper towels and keep warm. Grill brea and brush with oil. Whisk saffron and water into mayonnaise to make a bright yellow sauce. On 2 large plates, arrange grilled bread. Cover one piece with bacon; on other piece of bread, arrange tomato and lettuce. Drizzle with mayonnaise and garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-083 broadcast 11-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 16g Total Fat; (62% calories from fat); 14g Protein; 8g Carbohydrate; 27mg Cholesterol; 522mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Baked Potato Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Idaho baking potatoes 1/2 cup Sour cream 1 tablespoon Chopped chives 2 tablespoons Cooked and crumbled bacon 3 tablespoons Grated Cheddar cheese Preheat oven to 425 degrees. Prick potato all over with a fork and bake 1 to 1 1/2 hours, depending on size, until center is tender and cooked through and skin is crisp. To serve, split open and load it up. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-119 broadcast 11-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 16g Total Fat; (83% calories from fat); 5g Protein; 3g Carbohydrate; 37mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Emeril's Bam Burger - A Tribute To The Wimpy Burger Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large tomatoes - (abt 3 lbs) 2 medium yellow onions - (abt 1 lb) -- quartered 5 large red bell peppers - (abt 1 1/2 lbs) 3 poblano peppers - (abt 1/2 lb) 8 garlic cloves -- peeled 2 tablespoons olive oil 4 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon cayenne pepper 1/4 cup distilled white vinegar 1/4 cup cider vinegar 1 dash hot pepper sauce 1 teaspoons Worcestershire sauce 2 tablespoons molasses 4 firm white fish fillets - (6 oz ea) -- dressed, such as grouper Drizzle of olive oil Creole seasoning -- see * Note 4 French or Hoagie buns or rolls -- (abt 4" to 5" long) 1/2 recipe Maw Maw’s Slaw -- (see recipe) 1 pound sweet potatoes -- peeled, and thinly sliced into chips 1 tablespoon finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel off the skin of all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Set aside. Preheat the grill. Preheat the fryer. Season each fillet with olive oil and Creole seasoning. Place on the hot grill and cook for 3 to 4 minutes on each side. Fry the sweet potato chips in batches until golden brown, about 2 minutes, stirring occasionally for over all browning. Remove the chips from the oil and drain on paper towels. Season with salt. Brush both sides of the bread with some of the sauce. Lay the grilled fillets in the center of each roll. Mound the slaw on top of the fish and serve with the sweet potato chips. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D38) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 7g Total Fat; (33% calories from fat); 2g Protein; 30g Carbohydrate; 0mg Cholesterol; 2163mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Banana Cream Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CUSTARD FILLING === 5 large Egg yolks 3/4 cup Cornstarch 3 cups Heavy cream - (to 3 1/2 cups) 1 1/2 cups Sugar 1 Vanilla bean -- split and scraped === PIE CRUST === 3 cups Graham cracker crumbs 1/2 cup Sugar 1/2 Ripe banana -- mashed 1/4 pound Unsalted butter - (1 stick) -- melted 3 pounds Bananas -- cut crosswise into 1/2" slices === DRIZZLED TOPPINGS === 3/4 cup Caramel sauce 1 cup Chocolate sauce === WHIPPED CREAM TOPPING === 2 cups Heavy cream -- whipped to stiff peaks 1/2 teaspoon Pure vanilla extract 2 teaspoons Granulated sugar === GARNISHES === Shaved chocolate Powdered sugar Preheat oven to 350 degrees. To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar. This recipe yields one 9-inch pie. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS COOKBOOK From the TV FOOD NETWORK - (Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 5765 Calories (kcal); 231g Total Fat; (35% calories from fat); 50g Protein; 911g Carbohydrate; 1716mg Cholesterol; 1761mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 13 1/2 Fruit; 44 Fat; 27 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's BBQ Ribs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Fresh plums -- peeled, pitted, -- and diced 12 whole Oven-roasted shallots 2 tablespoons Minced garlic 2 cups Chicken stock 1/2 cup Ketchup 1/4 cup Molasses 6 tablespoons Honey 10 tablespoons Distilled white vinegar 2 tablespoons Soy sauce 2 teaspoons Dry mustard Salt -- to taste Freshly-ground black pepper -- to taste 2 Baby back rib racks - (3 - 4 lbs ea) -- excess fat trimmed 1 teaspoon Bayou Blast -- see * Note 2 tablespoons Liquid crab boil (available in specialty food stores) 4 Bay leaves Cilantro Potato Salad -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Cilantro Potato Salad” recipes which are included in this collection. Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 15 minutes. Transfer to a food processor and puree until smooth. (Makes 2 2/3 cups) Heat oven to 375 degrees. Place ribs in a large stockpot and cover with 4 quarts cold water. Add Bayou Blast, crab boil, bay leaves and 2 teaspoons of salt. Bring to a boil over high heat and cook 10 minutes. Place a rack in a large roasting pan. Drain ribs and season them on all sides with remaining salt and 12 turns of pepper. Brush with glaze to coat. Place ribs on rack and bake, turning and basting every 10 to 15 minutes, until dark-brown, crusty and caramelized, about 1 hour and 25 minutes. When cool enough to handle, cut into individual ribs. Serve 5 ribs per plate with Cilantro Potato Salad. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 51g Carbohydrate; 0mg Cholesterol; 1953mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Bean Sprouts Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Peanut oil 1 pound Bean sprouts 1 teaspoon Minced garlic 2 tablespoons Sesame oil Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Chopped roasted peanuts 1 tablespoon Finely-chopped parsley In a wok, heat the peanut oil. When the oil is hot add the sprouts, garlic and sesame oil. Stir-fry for 30 seconds. Remove from the heat. Season with salt and pepper. Place on a platter and garnish with peanuts and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2340 broadcast 07-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 10g Total Fat; (69% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Beggar Purses Wrapped In A Truffle Crepe Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Milk 1 cup Truffle flour 2 Eggs Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Olive oil 12 Quail eggs 12 large Fresh scallops, cleaned 1 cup Truffle Mashed Potatoes, hot -- see * Note 12 whole Chives 1 recipe Truffle Salsify Relish 1 recipe Spinach And Black Truffle Reduction, hot -- see * Note Chopped fresh parsley -- for garnish * Note: See the "Truffle Mashed Potatoes", "Truffle Salsify Relish", and "Spinach And Black Truffle Reduction" recipes which are included in this collection. For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs together. Whisk until smooth. Season the batter with salt and white pepper. Heat a lightly-greased 6-inch pan. Remove from the heat and add 2 tablespoons of the batter. Lift and tilt the pan to spread the batter evenly. Return to the heat; brown on one side only. Flip the crepe, remove from the pan onto parchment paper. Crack the quail eggs into individual ramekins. In a non-stick pan, heat 1 tablespoon of olive oil. When the oil is hot, carefully slide the ramekins with the quail eggs, into the pan. Season the eggs with salt and pepper. Fry the eggs for about 1 minute and remove from the pan and set aside. Season the scallops with salt and pepper. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. Remove the scallops and set aside. Place the scallops in the center of each crepe. Place a tablespoon of the Truffle Mashed Potatoes on top of the scallops. Lay a fried quail egg on top of the mashed potatoes. Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape. To serve, spoon the Spinach And Black Truffle Reduction sauce in the center of four plates. Place three scallop purees in the center of the sauce. Spoon the Truffle Salsify Relish around the scallops. Garnish with parsley. This recipe yields 4 main course servings or 12 appetizer servings. Comments: The original recipe title as listed is "Emeril's Beggar Purses Consisting Of Seared Scallops, Truffle Mash, And Fried Quail Eggs Wrapped In A Truffle Crepe". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 15g Total Fat; (69% calories from fat); 10g Protein; 5g Carbohydrate; 334mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Bellini Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Frozen peaches -- thawed, sliced 1 cup Sugar 2 cups Water 1 bottle Champagne In saucepan, over medium heat, combine the peaches, sugar, and water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat. In a blender, puree the mixture until smooth. Add a enough water to thin the puree out into a peach juice. Refrigerate until chilled. Fill each flute glass 2/3 of the way with Champagne. Add the peach juice and serve. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 33g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Emeril's Bloody Mary Mix Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Tomato juice Juice of 2 lemons 1 tablespoon Finely-chopped fresh horseradish 2 tablespoons Minced garlic Worcestershire Sauce -- to taste Crystal Hot Sauce -- to taste Salt -- to taste Freshly-ground black pepper -- to taste In a blender, combine first four ingredients together. Blend until smooth. Season the mixture to taste with the Worcestershire Sauce, hot sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for a least 6 hours before serving. This recipe yields about 1 quart. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); trace Total Fat; (2% calories from fat); 7g Protein; 36g Carbohydrate; 0mg Cholesterol; 2645mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's BLT Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Yeast 3/4 cup Warm water -- (about 110 degrees) 5 tablespoons Olive oil -- divided 2 tablespoons Chiffonade of fresh basil 1 tablespoon Minced garlic 2 cups Flour 1/4 cup Cornmeal 1 teaspoon Kosher salt 1/4 cup Small-diced Portobello mushrooms 1 tablespoon Minced shallots 1 tablespoon Chopped, peeled and seeded tomatoes 2 tablespoons Veal stock 1 cup Homemade mayonnaise 1 Black truffle -- chopped Truffle oil -- to taste 4 cups Baby greens Salt -- to taste Freshly-ground black pepper -- to taste 2 Creole/beefsteak tomatoes -- cut 1" slices 1 cup Crumbled apple-smoked bacon -- warm 4 ounces Parmigiano-Reggiano cheese block 2 tablespoons Finely-chopped parsley Edible flowers Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Line 2 baking sheets with parchment paper. In a mixing bowl, stir the yeast and water together to dissolve the yeast. Stir in the 3 tablespoons olive oil, basil, garlic, flour, cornmeal and 1/2 teaspoon salt. Turn the dough out onto a floured surface and knead until the dough forms a smooth ball. Place the dough in a greased bowl and cover. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 equal balls. Flatten each ball with a rolling pin or your fingers, pounding it out very thin. Brush each dough with olive oil. Place on the hot grill and grill for 3 to 4 minutes on each side, or until the bread has nice grill marks on each side and is cooked all the way through. Remove from the grill. Brush each flatbread with olive oil and sprinkle with Kosher salt. In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, saute the mushrooms, shallots and tomatoes for 1 minute. Add the veal reduction and continue sauteing until the mixture is completely dry, about 1 minute. Season with salt and pepper. Remove from the heat and allow to cool completely. In a food processor, puree the mushroom mixture until smooth. Add the mayonnaise and chopped truffle. Blend until the mixture is smooth and incorporated. Season with salt, pepper and truffle oil. In a mixing bowl, lightly toss the greens with 1/4 cup of the dressing. Season the greens with salt and pepper. Season the tomato slices with salt and pepper. To assemble, spoon the remaining dressing in the center of each plate and on the rim. Slice each piece of the flatbread in half. Form a sandwich with the 2 flatbread halves, 2 slices of tomatoes, and 1/4 cup crumbled bacon in the center of each plate. Garnish with shaved Parmigiano-Reggiano cheese, parsley and flowers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2341 broadcast 07-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 18g Total Fat; (38% calories from fat); 8g Protein; 56g Carbohydrate; 0mg Cholesterol; 510mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Braised Celery Root With Grilled Millbrook Venison Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Venison chops - (8-oz ea) Olive oil Salt -- to taste Freshly-ground black pepper -- to taste === BRAISED CELERY ROOT === Olive oil 1/2 cup Small-diced yellow onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Veal stock 2 cups Medium-diced celery root 1/2 cup Small-diced butternut squash 1/2 cup Small-diced roasted red peppers Salt -- to taste Freshly-ground black pepper -- to taste === CELERY ROOT MASH === 1 cup Small-diced celery root 1 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Cooked mashed potatoes 2 tablespoons Butter 5 Fried celery root chips 2 tablespoons Chopped chives Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. Rub each venison chop completely with olive oil and season with salt and pepper. Place on the hot grill. Grill the chops for about 7 to 8 minutes on each side for medium doneness. For the braised celery root: In a saute pan, heat the olive oil. Add the onions, shallots, and garlic, saute for 1 to 2 minutes. Add the veal stock. Bring the stock up to a boil and reduce to a simmer. Add the celery root, butternut squash and red peppers. Season with salt and pepper. Simmer for 15 to 20 minutes or until the celery root is tender. For the celery root mash: In a sauce pot, combine the celery root and cream. Season with salt and pepper. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes. Using a hand-held blender, puree the mixture until smooth. Add the mashed potatoes and butter to the pot and heat through. Season with salt and pepper. To assemble, mound the potatoes in the center of the platter. Remove the chops from the grill and place against the potatoes with their bones crossing. Spoon the braised celery root mixture over the top of the chops. Garnish with the fried chips sticking out from the potatoes and the chopped chives and Emeril’s Essence. This recipe yields 4 servings. Comments: The original recipe title as listed is”Emeril’s Braised Celery Root With Grilled Millbrook Venison Chops And Celery Root Mash”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 28g Total Fat; (91% calories from fat); 2g Protein; 4g Carbohydrate; 97mg Cholesterol; 661mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Cajun Chicks Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE MARINADE === 2 tablespoons Worcestershire sauce 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil 1/4 cup apple cider 3/4 cup honey 1 bottle Abita Amber Beer - (12 oz) 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole seasoning 1/4 teaspoon cayenne 1 pinch ground cloves === FOR THE SEASONING MIX === 1 cup salt 1 tablespoon cayenne 1 tablespoon freshly-ground black pepper === TO ROAST === 4 whole roasting chickens - (4 to 5 lbs ea) To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 minutes before carving. This recipe yields 16 to 20 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 7137mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe adapted from Emeril's Fried Turkey from "Everyday is a Party", by Emeril Lagasse, published by William Morrow, Sep 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Chicken Cacciatore Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken thighs 4 Chicken drum sticks 4 Chicken wings Bayou Blast -- see * Note 1/2 cup Flour 1/4 cup Olive oil 1 cup Chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Cleaned, stemmed, sliced shiitake mushrooms 2 tablespoons Chopped garlic 1/2 cup Dry white wine 1 cup Peeled, seeded, chopped fresh tomatoes 1 cup Tomato sauce 1 cup Chicken stock 1 pinch Crushed red pepper 1 Bay leaf 2 Fresh thyme sprigs 1 tablespoon Chiffonade basil 1/2 pound Cooked fettuccine or spaghetti 4 ounces Grated Parmigiano-Reggiano cheese 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the chicken with Bayou Blast. Season the flour with Bayou Blast. Dredge the chicken in the seasoned flour, coating completely. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Serve over the pasta. Garnish with cheese and parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 549 Calories (kcal); 36g Total Fat; (61% calories from fat); 29g Protein; 22g Carbohydrate; 117mg Cholesterol; 1018mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Chicken Pot Pies Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dish Pot Pies Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large carrots 3 celery stalks 2 medium yellow onions 1 chicken - (3 to 4 lbs) 2 bay leaves 1/2 teaspoon black peppercorns 1 cup peas 4 tablespoons unsalted butter 2 garlic cloves 8 ounces wood ear or shiitake mushrooms -- finely sliced Emeril's Essence -- see * Note Salt -- to taste 1/4 cup flour 1/2 cup dry white wine 1/3 cup heavy cream 2 tablespoons chopped fresh parsley === PIE DOUGH === 2 1/4 cups flour 1 teaspoon salt 2/3 cup cold unsalted butter 1/2 cup ice water 1 egg -- beaten with 1 tablespoon water * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Cut 1 carrot and 1 stalk of celery into large dice, and peel and quarter 1 yellow onion. In a large stockpot, place the chicken, diced vegetables, onion, 1 bay leaf and peppercorns, cover with water, and bring to a boil over high heat. Lower heat to a simmer and cook the chicken until tender, 20 to 30 minutes, skimming the foam which may form on the surface. Remove the chicken from the pot and let cool. Strain the stock into a clean stockpot and reduce over high heat to 3 cups, then cool. Skin and bone the chicken, and discard. Cut the meat into 1-inch pieces and set aside. Make the pie dough by combining the flour and salt in a medium bowl. Add the butter and work with your hands until the mixture resembles coarse crumbs. Using the tines of a fork, stir in the water 1 tablespoon at a time, and work with your hands just until a smooth ball forms, being careful not to overwork the dough. Wrap in plastic and refrigerate for 20 minutes. Peel and dice the remaining 2 carrots and onion, and dice the remaining 2 stalks of celery. In a medium pot blanch the carrots and peas in boiling water until just cooked through, about 2 minutes. Drain and reserve. Preheat the oven to 400 degrees. In a large skillet or pot, melt the butter over medium-high heat. Sauté the onions and celery until soft, about 3 minutes. Add the garlic and mushrooms to the pan and continue cooking until the mushrooms are soft and give off their liquid, about 5 minutes. Add Essence. Sprinkle the flour into the vegetables to make a roux, cooking for 2 to 3 minutes to slightly thicken. Add the wine, cream and cold stock, stirring well. Add the chicken and parsley, and season to taste with salt and pepper. Transfer the chicken mixture to a large skillet or casserole dish, or divide among 8 (2-cup) baking dishes. Remove the dough from the refrigerator and place on a floured surface. Roll out the dough to fit the skillet, or cut into 8 shapes to top the 2-cup casserole dishes. Gently transfer to the skillet, turning the edges under to seal. Brush the top of the pastry with the egg wash and cut a pattern of slits over the crust. Bake until the crusts are golden brown and the contents are hot and bubbly, about 10 to 15 minutes. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D80) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 11g Total Fat; (34% calories from fat); 7g Protein; 39g Carbohydrate; 52mg Cholesterol; 305mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Chili Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chili Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 cups Chopped onions Salt -- to taste Cayenne pepper -- to taste 2 pounds Stewed meat 1 tablespoon Chili powder 2 teaspoons Ground cumin Crushed red pepper -- to taste 2 teaspoons Dried oregano 2 tablespoons Chopped garlic 3 cups Crushed tomatoes 1/4 cup Tomato paste 2 cups Beef stock 1 cup Canned dark red kidney beans 2 tablespoons Masa flour 4 tablespoons Water 1 bag Tortilla chips 1 1/2 cups Grated Monterey Jack cheese 6 tablespoons Sour cream 1 small jar Jalapeno peppers In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 10g Total Fat; (45% calories from fat); 5g Protein; 22g Carbohydrate; 6mg Cholesterol; 1004mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chili Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 cups chopped yellow onions 2 teaspoons salt 1/2 teaspoon cayenne 2 pounds beef bottom round -- cut into 1/2" cubes 1/2 cup tomato paste 1 can whole tomatoes - (28 oz) -- with their liquid 2 cups beef broth 2 tablespoons chopped garlic 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon red pepper flakes 1 cup dried white beans -- picked over, rinsed, cooked in salted water to cover until tender, drained, and cooled 2 1/2 pounds new potatoes -- washed, sliced thin 1/2 pound Maytag Blue Cheese -- crumbled 1 tablespoon chopped fresh parsley leaves In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Season the meat with the remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours. Skim off the fat that rises to the surface. Preheat the fryer to 360 degrees. Fry the potatoes in batches until golden brown, about 4 to 5 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the potatoes over the bottom of each serving bowl. Ladle the chili over the potatoes. Sprinkle the cheese over the top. Garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C58) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 19g Total Fat; (40% calories from fat); 30g Protein; 35g Carbohydrate; 73mg Cholesterol; 1065mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Every Day Is A Party" Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Chocolate Chip Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons Unsalted butter 1 1/2 cups Sugar 3 large Eggs 2 cups Flour 2 teaspoons Bourbon 1 cup Chopped walnuts 8 ounces Bittersweet chocolate -- chopped 1 Unbaked pie crust - (9-inch) 3 cups Bourbon Cream -- see * Note * Note: See the "Bourbon Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. In a bowl cream together the butter, sugar and eggs. Stir in the flour and bourbon, and fold in the walnuts and chocolate. Pour into the pie shell. Bake until golden brown, for about 1 hour. Remove from the oven and allow to cool. Serve each piece of the pie with the Bourbon Cream. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 631 Calories (kcal); 38g Total Fat; (50% calories from fat); 12g Protein; 71g Carbohydrate; 101mg Cholesterol; 27mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Churrasco Skewers Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Grilling Kabobs Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound stew beef -- cut 1" cubes 1/2 pound stew lamb -- cut 1" cubes 1/2 pound pork loin -- cut 1" cubes 1/2 pound sausage -- cut 1" pieces 1/2 pound chicken breast -- cut 1" cubes 8 wooden or metal skewers -- (soaked in water if wooden) Kosher salt -- to taste 2 cups water 1/4 cup kosher salt 2 tablespoons chopped garlic 2 cups Vinaigrette -- (see below) === VINAIGRETTE === 1 green bell pepper -- small diced 1 red bell pepper -- small diced 1 yellow bell pepper -- small diced 1 red onion -- small diced 1 cup olive oil 1/3 cup white vinegar 1 tablespoon chopped garlic 1/4 cup chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight. Remove and bring to room temperature. Preheat the grill. Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette. For the Vinaigrette: Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving. (Makes 3 cups) This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C35) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 969 Calories (kcal); 97g Total Fat; (88% calories from fat); 17g Protein; 11g Carbohydrate; 57mg Cholesterol; 4048mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Clam, Oyster, Mussel, And Potato Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Puff pastry sheets - (11- by 14-inch) 1/4 cup Egg wash 1/2 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Fish stock 1/4 cup White wine 1/4 cup Heavy cream 2/3 cup New potatoes -- blanched 1 dozen Shucked oysters 1 dozen Shucked clams 1 dozen Mussels -- cleaned, debearded 1 tablespoon Finely-chopped parsley 2 tablespoons Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 1 tablespoon Finely-chopped parsley and 2 tablespoons Grated Parmigiano-Reggiano Cheese Preheat oven to 400 degrees. For the pastry box: Using a sharp knife, make corner slits in the top right corner and on the bottom left corner, leaving a 1-inch border. Pull the right corner to the left corner and vice versa. Place on a baking sheet and bake for 10 to 15 minutes, or until golden-brown. Now make the filling. In a saute pan heat olive oil. When the pan is smoking hot, saute the shallots and garlic for about 1 to 2 minutes. Then add the fish stock, white wine, and heavy cream. Season with salt and pepper. Bring liquid up to a boil, then reduce to a simmer. Add the potatoes, oysters, clam, and mussels. Cover pan and cook for about 4 to 5 minutes or until the liquid had reduced by half, the potatoes are tender, and the mussels have opened. Then remove from heat. Remove the boxes from the oven and divide the sauce into fourths and spoon into the boxes. Garnish with parsley and grated cheese. This recipe yields 4 appetizer servings. Comments: The original recipe title as listed is “Emeril’s Clam, Oyster, Mussel, And Potato Ragout In Puff Pastry”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 15g Total Fat; (67% calories from fat); 7g Protein; 9g Carbohydrate; 51mg Cholesterol; 176mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Classic Banana Split Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large bananas 1 recipe Vanilla Bean Ice Cream -- (see recipe) 1 recipe Chocolate Ice Cream -- (see recipe) 1 recipe Fresh Strawberry Ice Cream -- (see recipe) 1 recipe Caramel Sauce II -- (see recipe) 1 recipe Chocolate Sauce -- (see recipe) 1 1/2 cups macerated strawberries 2 cups whipped sweetened cream 1 cup roasted peanuts -- crushed 8 sprigs fresh mint Peel each banana and split in half, lengthwise and place each banana in shallow serving bowls. For each serving, place a scoop of each ice cream over the sliced banana. Drizzle each scoop of ice cream with one of the three different sauces. Garnish with strawberries, a dollop of whipped cream, sprinkle of the nuts and a sprig of fresh mint. Serve immediately. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 2g Total Fat; (9% calories from fat); 2g Protein; 30g Carbohydrate; 3mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Coffee Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Kahlua 1 tablespoon Cocoa 1 ounce Amaretto Hot coffee Sweetened whipped cream -- for topping Pour 1 ounce Kahlua into 1 coffee cup saucer. Put the cocoa into another saucer. Dip the rim of an old-fashioned glass first in the Kahlua, then in the cocoa. Add the remaining Kahlua and the amaretto to the glass. Fill the glass with hot coffee and top with whipped cream. This recipe yields 1 serving. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 39g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Emeril's Corn Pudding Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Butter -- plus 2 tablespoons Butter 3 tablespoons Dried fine bread crumbs 1/2 cup Chopped bacon 4 Corn ears 2 teaspoons Salt -- divided 1/4 teaspoon Cayenne 1 cup Chopped onions 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1/2 cup Chopped red bell pepper 2 cups Heavy cream 1 cup Whole milk 6 Eggs -- slightly beaten 1/4 teaspoon Freshly-ground black pepper 1/8 teaspoon Grated nutmeg 1/2 cup Grated Parmigiano-Reggiano cheese 1/2 cup Yellow corn meal Preheat the oven 365 degrees. Butter the bottom and sides of a large casserole dish (13-inch by 9-inch) with 1 teaspoon of butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish. Cut the corn off the cob with a serrated knife onto a cloth towel. (This will prevent the corn from making a mess). Scrape the cob to extract any remaining milk. You should have about 2 cups of the corn with the milk. In a saute pan, melt the remaining butter. Add the bacon and saute for about 3 minutes or until the bacon is crispy. Stir in the corn, 1 teaspoon of the salt and the cayenne. Add the onions, shallots, garlic, and bell peppers and cook for 3 minutes, or until the vegetables are wilted. Remove from the heat. In a mixing bowl, whisk the cream, milk and eggs together. Add the remaining salt, black pepper, nutmeg, and cheese. Stir the corn mixture and cornmeal into the cream mixture. Pour into the prepared pan and bake for 1 hour, or until golden. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2345 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 30g Total Fat; (83% calories from fat); 7g Protein; 6g Carbohydrate; 235mg Cholesterol; 647mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Country Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 3/4 cup All-purpose flour 2 medium Onions -- chopped 5 Celery ribs -- chopped 1 Green bell pepper -- chopped 1 tablespoon Finely-chopped garlic 1 1/2 gallons Shrimp, crab or chicken stock 1 tablespoon Worcestershire sauce 1 pinch Cayenne pepper 1 dash Hot sauce Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Cooked shrimp -- peeled 1 Chicken breast -- cut in 1/2 dice, -- lightly browned 3 Andouille sausage links -- cut 1/4” thk rounds, -- browned, drained 1/2 pound Lump crab meat -- picked over 6 Green onions -- chopped 1/2 cup Coarsely-chopped parsley 2 Bay leaves 2 tablespoons Chopped fresh thyme 1 tablespoon Chopped fresh basil 8 tablespoons File powder (ground sassafras) (available in specialty food stores) Make a dark roux: Heat oil in a large soup pot over high heat. When oil begins to smoke, whisk in flour. Continue to whisk constantly until mixture is a rich brown color. Be careful not to produce specs of black. Roux must remain an even color throughout process. If specks appear you must start over. When roux is mahogany colored, add onions, celery and bell pepper. Stir mixture until onions begin to brown. Add garlic. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add Worcestershire, hot sauce, cayenne, salt and pepper to taste. Bring to a boil, reduce heat to medium and simmer until gumbo is reduced to half a gallon. If it reduces too fast, add more stock or water. Gumbo should cook long enough for roux flavor to mellow. Stir in shrimp, chicken, sausage, crab, green onions, parsley, bay leaves, thyme and basil. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more. Remove bay leaves before serving. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-011 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 612 Calories (kcal); 36g Total Fat; (52% calories from fat); 43g Protein; 29g Carbohydrate; 268mg Cholesterol; 391mg Sodium Food Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Duck And Noodle Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole duck - (abt 5 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons tamarind paste 3 garlic cloves -- chopped 3 tablespoons dark cane syrup 2 tablespoons ketchup 2 tablespoons water Creole seasoning -- see * Note 1 quart dark duck or veal stock 1/2 pound rice noodles -- cooked 1 cup chopped roasted peanuts 2 cups julienned peeled seeded cucumbers 2 cups bean sprouts 1 cup fresh cilantro leaves - (loosely packed) Sesame oil Rice wine vinegar -- to taste Chili paste -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the duck with salt and pepper. Set aside. In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water. Season with Creole seasoning. Puree until smooth. (Makes 3/4 cup) Brush the entire duck with the tamarind mixture. Place on a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and cool completely. Remove the bones and slice the meat into thin slices. In a large pot, bring the stock to a boil. Divide the noodles, duck, vegetables, peanuts, and herbs between the serving bowls. Ladle the hot broth into each bowl. Drizzle in the sesame oil. Pass the vinegar and chili paste with the soup and let individuals season to taste. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 55g Carbohydrate; 0mg Cholesterol; 98mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Dump Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh raspberries 1 pound Fresh blueberries 2 cups Sugar -- divided 1/4 cup Chambord 2 tablespoons Cornstarch -- plus 2 tablespoons Water -- to form a slurry 4 Egg yolks 2 tablespoons Melted butter 1/4 cup Scalded milk 1/2 cup Flour 2 scoops Vanilla bean ice cream Fresh sprigs of mint Powdered sugar -- in shaker Preheat oven to 375 degrees. Grease a 13-inch by 9-inch baking pan. In a sauce pan, add the raspberries and blueberries. Using a fork, slightly macerate the berries. To the berries, add 1 cup sugar and the Chambord. Bring the mixture to a boil and reduce to a simmer. Whisk in the cornstarch slurry and continue to cook for about 3 to 4 minutes, just until the berries thicken. Remove from the heat and pour into the prepared pan. Using an electric mixer, whip the eggs until light in color and have a ribbon-like texture, about 3 minutes. With the mixer running, slowly add the sugar. Combine the milk and butter together. Stir the milk mixture into the whipped yolks. Fold the flour into the egg mixture. Pour the batter evenly over the berries. Run a knife through the batter to bring some of the liquid from the berries to the surface. Bake for 30 to 35 minutes, or until the batter is set and golden brown. Remove the cake from the oven and allow to cool. Spoon some of the cake into a shallow bowl, serve with the ice cream. Garnish with the fresh mint sprigs and powdered sugar. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2745 Calories (kcal); 48g Total Fat; (15% calories from fat); 25g Protein; 577g Carbohydrate; 913mg Cholesterol; 298mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 7 Fruit; 7 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Egg Benedict With Country Ham And Fresh Herb Hollandaise Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 English muffins -- split in half 4 tablespoons butter -- at room temperature 2 fresh ham steaks - (abt 6 oz ea) 3 cups water 1/2 teaspoon white vinegar 8 eggs -- individually cracked into 8 cups 4 egg yolks 2 teaspoons fresh lemon juice 1 tablespoon water 1 tablespoon Creole Mustard Salt -- to taste Cayenne -- to taste 1/2 pound butter -- melted and warm 1/4 cup finely-chopped fresh mild herbs, such as tarragon, chervil, parsley, basil, etc. 1 tablespoon finely-chopped fresh parsley leaves Preheat a griddle. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Heat a skillet over medium heat. Add the ham steak and sear for a couple of minutes on each side. Remove the ham steaks and cut into 8 portions. Bring a pot of salted water and vinegar to a boil. Slide the whole eggs into the water 1 at a time. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the fresh herbs. To serve: Place a piece of the ham on each English muffin. Lay the poached eggs on top of the ham. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D38) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 834 Calories (kcal); 72g Total Fat; (77% calories from fat); 19g Protein; 28g Carbohydrate; 742mg Cholesterol; 974mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Farmers Market Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces goat cheese 1 loaf round focaccia -- cut 1/2" slices 4 tablespoons extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Mesclun greens 1 cup toasted pine nuts 1/2 cup Parmesan cheese 1 pint tear drop tomatoes 1/4 cup chopped chives 3/4 cup sprouts 1/4 cup Sherry vinegar or balsamic vinegar 3/4 cup extra-virgin olive oil Chive flowers -- for garnish Preheat the oven to 350 degrees. Spread the goat cheese on the foccacia slices. Drizzle with olive oil and season with salt and pepper. Place the goat cheese croutons on a baking sheet and place in the oven. Bake for 10 minutes, or until the cheese has begun to melt and the bread is toasted. In a large bowl. Combine the greens, pine nuts, cheese, tomatoes, chives and sprouts and toss. Season with salt and pepper. In a small bowl, whisk together the vinegar and oil and season with salt and pepper. Drizzle the dressing over the salad and toss. Serve with the goat cheese croutons and garnish with the chive flowers. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 36g Total Fat; (89% calories from fat); 9g Protein; 1g Carbohydrate; 26mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Favorite Pastrami Sanwich Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Sliced pastrami 2 tablespoons Whole-grain mustard 4 ounces Beer 3 slices Onion -- rings intact 1 tablespoon Oil Salt -- to taste Pepper -- to taste 2 slices Rye bread (or thick crusty brown bread) Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich. Yield: 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 16g Total Fat; (33% calories from fat); 10g Protein; 64g Carbohydrate; 0mg Cholesterol; 438mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Fish In A Bag Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Olive oil -- plus 2 teaspoons Olive oil 4 Fish fillets - (6 oz ea) (such as pompano, scrod, snapper, sole, grouper, haddock, flounder, or tile,) 4 tablespoons Bayou Blast -- see * Note 2 large Yellow onions -- sliced in rings 8 Italian plum tomatoes -- cut 1/2" slices 1 teaspoon Salt Freshly-ground black pepper -- to taste 4 teaspoons Minced garlic 2/3 cup Chopped fresh basil * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 425 degrees. Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and clip off 2 open corners, rounding them to create an ear shape. Open sheets (now oval-shaped) on a flat surface and brush each with 1 tablespoon of the oil. You can use aluminum foil, if you can't find any parchment paper, but the effect will not be as elegant. Sprinkle each fish fillet all over with 1 tablespoon, or to taste, of the Bayou Blast. Pat seasoning in with your hands and place each filet on the lower half of a parchment sheet. Top each with 1/4 of the onion rings and 2 sliced tomatoes; sprinkle with 1/4 teaspoon of the salt and 8 turns of the pepper, 1 teaspoon of the garlic and 1/6 cup of the basil. Drizzle each with 1 teaspoon of the oil. To close bag, fold top of paper over fish and vegetables. Fold bottom edge over top, folding and twisting until sealed all around. Turn package over and place on an ovenproof plate or place all 4 on a baking sheet. Brush top of each package with 1 teaspoon of the remaining oil. Bake until paper puffs up and turns golden brown, about 20 minutes. To serve, carefully transfer packages to plates, slit top with an x and fold back paper. Serve steaming hot. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-018 broadcast 02-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 23g Total Fat; (79% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 546mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Fried Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Peanut oil 3 cups Cooked white rice 1/2 cup Chopped green onions 1/2 cup Shredded roasted pork 1/2 cup Diced shrimp 1/2 cup Diced Chinese sausage 2 teaspoons Minced garlic 3 Eggs 1 1/2 tablespoons Soy sauce 2 tablespoons Sesame oil 3 tablespoons Finely-chopped parsley 2 cups Stir-fry vegetables 1 tablespoon Finely-chopped parsley 5 Wonton wrappers -- julienned, and fried until golden brown Heat the oil in the wok. Toss in the rice until hot and golden. Toss in the green onions, pork, shrimp, and sausage. Stir in the garlic, eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper. Mound the rice in the center of the vegetables. Garnish with parsley and fried wontons. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2378 broadcast 05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 418 Calories (kcal); 24g Total Fat; (52% calories from fat); 9g Protein; 41g Carbohydrate; 140mg Cholesterol; 432mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Fried Turkey Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE MARINADE === 2 tablespoons Worcestershire sauce 1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil -- (optional) 1/4 cup apple cider 3/4 cup honey 1 bottle beer - (12 oz) 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole Seasoning -- see * Note 1/4 teaspoon cayenne 1 pinch ground cloves === FOR THE SEASONING MIX === 1 cup salt 1 tablespoon cayenne 1 tablespoon freshly-ground black pepper === TO FRY === 2 turkeys - (8 to 10 lbs each) 10 gallons peanut oil - (about) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. ** You will need a turkey rig to fry the turkeys and syringes to inject them To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours. To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C71) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1076 Calories (kcal); 6g Total Fat; (4% calories from fat); 12g Protein; 280g Carbohydrate; 0mg Cholesterol; 114189mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 17 1/2 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Frozen Milk Punch Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups brandy 1 1/4 cups bourbon 1 1/4 cups dark rum 3 quarts half-and-half 4 tablespoons pure Mexican vanilla 3/4 cup simple syrup - (to 1 cup) -- equal parts sugar and water, simmered til sugar dissolves and cooled Freshly-grated nutmeg -- to taste In a plastic gallon container, with a lid, combine the brandy, bourbon, rum, half-and-half, and vanilla. Mix well. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, using an ice pick, slush the mixture. Spoon into balloon wine glasses and garnish with nutmeg. This recipe yields 4 quarts. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D46) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 2018 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Louisiana Real And Rustic Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1996) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Funky Duck Moo Shu Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Duck breasts, pan-seared to medium-rare Olive oil -- for sauteing 1 easpoon Finely-chopped fresh ginger 1 cup Carrot sticks 1 cup Thinly-shredded white cabbage 1/4 cup Chicken stock 1 teaspoon Cornstarch 6 large Green onion crepes - (8" dia) -- see * Note Chopped green onions -- for garnish === TAMARIND GLAZE === 2 tablespoons Tamarind concentrate 2 tablespoons Ketchup 1 teaspoon Chili powder 3 tablespoons Water 1/4 cup Molasses 1 teaspoon Minced garlic * Note: Any standard savory crepe recipe with the addition of finely chopped green onions. See the "Moo Shu Pancakes" recipe which is included in this collection. Combine the Tamarind Glaze ingredients and set aside. Slice the duck into thin pieces. Heat 1 tablespoon oil in a saute pan, add the duck, and cook 1 minute. Add the ginger, carrots, and cabbage, cook for 2 minutes. In a small bowl combine the stock, 1 tablespoon of the tamarind glaze, and the cornstarch, work into a smooth paste. Add it to the wok. Thoroughly mix in. Spread the pancakes with the Tamarind Glaze. Fill up with the duck stir-fry. Roll up like a funnel. Drizzle with Tamarind Glaze and garnish with chopped green onions. This recipe yields 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2257 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 23g Carbohydrate; 0mg Cholesterol; 317mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Funky Fried Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Beef cutlets - (four 4-oz cutlets) Southwest Spice -- see * Note 1 1/2 cups Flour 2 Eggs -- slightly beaten Vegetable -- oil for frying 2 cups Roasted garlic mashed potatoes -- hot 1/2 cup Emeril's Worcestershire sauce 1 cup White gravy -- for the steaks === GARNISH === 1 tablespoon Chopped chives Brunoise peppers * NOte: See the “Southwest Spice - {Emeril's Southwest Seasoning}” recipe which is included in this collection. In a cast-iron skillet, preheat the oil. Heavily season each side of the cutlets with the Southwest Spice - {Emeril's Southwest Seasoning}. Season the flour with the Southwest seasoning. Dredge the cutlets in the flour. Dip each cutlet in the beaten eggs, letting any excess drip off. Dredge the cutlets back into the flour, coating each side completely. Place the cutlets in the hot oil. Fry the steaks for 3 to 4 minutes on each side. Remove from the oil and drain on paper-lined plate. Season the steaks with salt and pepper. Mound the potatoes in the center of the plate. Drizzle Worcestershire sauce around the potatoes. Lay the steaks on top of the potatoes. Spoon the gravy over the steak. Garnish with chives and brunoise peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2418 broadcast 01-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g Protein; 36g Carbohydrate; 94mg Cholesterol; 29mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Funky Frittata Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Omelets Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Sausage patties -- diced 1 cup Julienned onions 1 small Green pepper -- julienned 1 teaspoon Minced garlic 8 Eggs -- beaten with 2 tablespoons Cream Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Grated white Cheddar cheese 1 cup Chunky salsa 1 tablespoon Chopped green onions Heat a large non-stick saute pan. When the pan is hot, render the sausage for 2 minutes. Add the onions and peppers and continue sauteing for 2 to 3 minutes, or until the vegetables wilt. Add the garlic and saute for 1 minute. Season the eggs with salt and white pepper. Pour the eggs into the pan. Stir the eggs gently until they start the thicken. Using a rubber spatula, lift the edges of the omelet so the uncooked eggs run underneath. Continue cooking the omelet until it is almost firm on top, 30 to 45 seconds, and golden on the bottom. Flip the omelet and sprinkle the top with the grated cheese. Continue cooking for 1 minute or until the cheese starts to melt. Place the frittata on a plate. Serve with the salsa. Garnish with the chopped green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2425 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 11g Total Fat; (61% calories from fat); 11g Protein; 4g Carbohydrate; 381mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Grilled Pork Tenderloin With Apple Cider Glaze And Creole Mustard Reduction Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === GLAZE === 1/2 cup light brown sugar 1/4 cup honey 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon mace 1/4 teaspoon cardamom Salt -- to taste 1 cup Brandy 4 cups apple juice 1 cup champagne vinegar 1/4 cup melted butter 2 tablespoons cornstarch 2 tablespoons water === PORK === 3 pounds boneless pork loin -- trimmed Creole Seasoning 1/2 cup Creole mustard 2 cups veal reduction 1 recipe Mashed Root Vegetables -- see * Note 1 recipe Turbo Dog Braised Cabbage -- see * Note * Note: See the "Mashed Root Vegetables" and "Turbo Dog Braised Cabbage" recipes which are included in this collection. For the Glaze: In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute. In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely. Season the pork with Creole seasoning. Place the pork in a large Zip-lock bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature. Preheat the oven to 450 degrees. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees and continue to roast for 30 to 40 minutes, or until the temperature reaches 155 degrees on a meat thermometer, basting every 15 minutes. Remove from the oven and rest for 10 minutes before slicing. In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for 2 minutes. To serve, spoon the mashed root vegetables in the center of each plate. Place the cabbage around the potatoes. Slice the pork into 1/2-inch pieces. Lay a couple of the slices against the potatoes. Spoon the sauce over the pork and garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 6g Total Fat; (27% calories from fat); trace Protein; 34g Carbohydrate; 16mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Homemade Barbecue Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Barbecue Condiments Grilling Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- minced 2 Jalapeno peppers - (2 to 3) -- minced 3 tablespoons Vegetable oil 2 Garlic cloves -- minced 1 cup Water 2 cups Ketchup 2 cups Brown sugar 2 tablespoons Worcestershire sauce Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded. This recipe yields about 2 cups of sauce. Recipe Source: EMERIL Grills with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG01 broadcast 07-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2026 Calories (kcal); 43g Total Fat; (17% calories from fat); 9g Protein; 430g Carbohydrate; 0mg Cholesterol; 6111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 27 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Homemade Worcestershire Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 6 cups Coarsely-chopped onions 4 Jalapenos, with stems and seeds -- chopped 2 tablespoons Minced garlic 2 teaspoons Freshly-ground black pepper 4 cans Anchovy fillets 1/2 teaspoon Whole cloves 2 tablespoons Salt 2 medium Lemons -- whole, with skin and pith removed 4 cups Dark corn syrup 2 cups Steen's 100 % Pure Cane Syrup 2 quarts Distilled white vinegar 4 cups Water 3/4 pound Fresh horseradish -- peeled, grated Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions. This recipe yields ?? Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4317 Calories (kcal); 30g Total Fat; (5% calories from fat); 17g Protein; 1088g Carbohydrate; 14mg Cholesterol; 15475mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 70 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Kicked Up Ball Park Sandwich Recipe By :Recipe courtesy of Emeril Lagasse and Felicia Willett Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups shredded duck confit 1 1/2 cups mayonnaise 1/4 cup minced red onions Salt -- to taste Freshly-ground black pepper -- to taste 12 slices Caramelized Onion Focaccia -- see * Note 12 slices fresh tomato, about 1/4" thick 1 pound fresh Mozzarella cheese -- cut 12 slices 2 pounds sweet potatoes -- peeled, and thinly sliced * Note: See the "Caramelized Onion Focaccia" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, combine the confit, 1 cup of the mayonnaise and red onions. Mix well. If the salad is to dry, add more mayonnaise. Season with salt and pepper. Spread 1 cup of the salad evenly over 6 slices of the bread. Season both sides of the tomatoes with salt and pepper. Lay 2 slices each of the tomato and cheese over the duck salad. Place the remaining slices of bread over the cheese. Press each sandwich together. Fry the potatoes, in batches, until golden brown, about 4 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt. Slice each sandwich in half diagonally and serve with the sweet potato chips. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C58) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 511 Calories (kcal); 47g Total Fat; (78% calories from fat); 2g Protein; 27g Carbohydrate; 19mg Cholesterol; 327mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Knife And Fork Open-Faced Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Creole mustard Juice of one fresh lemon 2 teaspoons Chopped garlic 1 tablespoon Prepared Horseradish 1 cup Vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste 8 slices Italian bread, 1/2" thick 1/4 cup Butter -- at room temperature 3 pounds Roasted Pork Butt -- see * Note 16 slices Munster cheese 2 pounds New potatoes -- thinly sliced, soaked in water and drained 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Roasted Pork Butt" recipe which is included in this collection. Preheat the oven to 400 degrees. For the White Remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled. Spread each side of the bread slices with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the White Remoulade. Mound about 1/3 of a pound on the Roasted Pork Butt on each piece of bread. Lay two slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place two open-face sandwiches on each plate. Garnish each with a pile of potatoes. Garnish with the parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 783 Calories (kcal); 67g Total Fat; (75% calories from fat); 6g Protein; 42g Carbohydrate; 78mg Cholesterol; 157mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Kugel Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Wide egg noodles 4 tablespoons Butter 1 pound Cottage cheese 2 cups Sour cream 1/2 cup Sugar 1 cup Milk 5 Eggs 2 teaspoons Pure vanilla extract 1 cup Light brown sugar 2 cups Pecan pieces 1 teaspoon Cinnamon Preheat the oven to 350 degrees. Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9- by 13-inch pan. In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 15g Total Fat; (50% calories from fat); 9g Protein; 24g Carbohydrate; 111mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Lasagna Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fresh ricotta cheese 8 ounces Grated Provolone cheese 8 ounces Grated Mozzarella cheese 8 ounces Grated Romano cheese 1 Egg 1/4 cup Milk 1 tablespoon Chiffonade of fresh basil 1 tablespoon Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Emeril's Meat Sauce -- see * Note 1/2 pound Parmigiano-Reggiano cheese -- grated 1 package Dried lasagna noodles * Note: See the "Emeril's Meat Sauce" recipe which is included in this collection. Preheat the oven to 350 degrees. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of Emeril's Meat Sauce on the bottom of a deep-dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. This recipe yields 12 to 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 11g Total Fat; (64% calories from fat); 12g Protein; 2g Carbohydrate; 49mg Cholesterol; 399mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Lobster Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Cheesecakes Lobster Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup freshly-grated Parmesan cheese 1 cup bread crumbs 1/2 cup melted unsalted butter 1 tablespoon olive oil 1 cup chopped onions 1/2 cup chopped yellow bell peppers 1/2 cup chopped red bell peppers 2 teaspoons salt 1 teaspoon freshly-ground black pepper 1 3/4 pounds cream cheese -- at room temperature 4 large eggs 1/2 cup heavy cream 1 cup grated smoked Gouda cheese 1 pound cooked lobster meat - (abt 2 cups) -- roughly chopped 1/2 cup chopped parsley 2 cups crème fraiche 2 hard-boiled eggs -- finely chopped 1 tablespoon finely-chopped fresh parsley leaves 1/4 cup small-diced red onions 7 ounces Osetra caviar Preheat the oven to 350 degrees. In a mixing bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan. In a large saute pan, heat the olive oil. When the oil is hot, add the onions and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat. Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda cheese and sauteed vegetables until fully incorporated, about 2 minutes. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving. To serve, cut the cake into wedges with a warm knife. Serve each wedge with the crème fraiche, traditional garnishes and caviar. This recipe yields 12 to 16 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 42g Total Fat; (80% calories from fat); 11g Protein; 12g Carbohydrate; 220mg Cholesterol; 681mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Macadamian Nut Chews Recipe By :Emeril Lagasse Serving Size : 54 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter 4 ounces Macadamia nuts -- roughly chopped 2 cups granulated sugar 1/2 cup light brown sugar 1/4 cup light corn syrup 1 pinch salt 1/2 teaspoon butter 1 stick butter -- room temperature 1 cup heavy cream -- room temperature 1/2 pound semisweet chocolate -- chopped 1/2 pound milk chocolate -- chopped 1 teaspoon oil -- divided Preheat the oven to 400 degrees. Line an 8- by 8- by 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter. Place the nuts on a round cake pan and place in the oven. Toast until golden brown, about 6 to 8 minutes. If you shake the pan a couple of times in the oven, it helps for overall browning. Remove from the oven and cool. In a 2-quart saucepan, over medium heat, combine the sugars, salt, vanilla, butter, and cream. Stir constantly until fully incorporated, about 1 minute. Bring the mixture to a boil and cook, stirring occasionally, until the mixture reaches 254 degrees (hard ball stage) on a candy thermometer, about 15 minutes after the mixture comes to a boil. Sprinkle the nuts over the butter of the prepared pan. Pour the sugar mixture over the nuts and place in a draft-free area and allow to cool completely. Place the both chocolates in separate bowls over pots of simmering water. Stir occasionally until all of the chocolate is melted and smooth. Stir 1/4 teaspoon of the oil into each chocolate. To temper the chocolates: Dip the bottom of each bowl of chocolate in a bowl of cold water and stir the chocolate until it begins to thicken. Immediately remove from the cold water and place back over the pot of simmering water. Stir over the hot water just long enough to make the chocolate liquid again. Remove the bowl from the heat. Set aside until ready to use. Turn the caramel out onto a cutting board. Using a sharp knife, cut into 1-inch squares. In a cool and draft-free area of you kitchen, dip half of the nut caramels in the semi sweet chocolate and the remaining in the milk chocolate, coating completely and shaking off the excess. Place the chocolates on a piece of parchment paper and allow let sit for a couple of hours or until the chocolate sets. Place the chocolates on a serving platter and serve. They will keep for 1 week in an airtight container. Do not refrigerate. This recipe yields about 4 1/2 dozen chocolates. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D22) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 8g Total Fat; (51% calories from fat); 1g Protein; 15g Carbohydrate; 12mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Martini With Chocolate Grapes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small White grape clusters -- washed, patted dry 1 cup Tempered white chocolate 8 cups Shaved ice Absolute Kurrent Vodka Splash of Chambord Cookies -- for the side Line a baking sheet with parchment paper. Dip each cluster of grapes into the chocolate, allowing the chocolate to cover half of the grapes. Place the grapes on the baking sheet and refrigerate until the chocolate sets, about 30 minutes. Mound 2 cups of the shaved ice in the center of each martini glass. Pour 2 ounces of the vodka over each mound of ice. Add a splash of Chambord over each mound of ice. Garnish each with a cluster of the chocolate grapes. Serve the cookies on the side. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Meat Balls And Red Gravy Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Meatballs Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices White bread 1/2 cup Milk 1/3 pound Ground beef 1/3 pound Ground veal 1/3 pound Ground pork 1/2 cup Minced onions 4 tablespoons Olive oil 2 cups Chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 2 cans Peeled, seeded, chopped tomatoes -- - (28 oz ea) 1 small can Tomato paste 2 cups Water 1 pound Dried spaghetti 4 ounces Parmesan Reggiano cheese Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In a mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the chopped onions. Season with salt and pepper. Cook for 4 to 5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-09-1998 - - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 36g Total Fat; (62% calories from fat); 25g Protein; 24g Carbohydrate; 95mg Cholesterol; 426mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Meat Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/3 pound Ground beef 1/3 pound Ground veal 1/3 pound Ground pork Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Finely-chopped onions 1/2 cup Finely-chopped celery 1/2 cup Finely-chopped carrot 2 tablespoons Chopped garlic 2 cans Peeled, seeded, chopped tomatoes -- - (28 oz ea) 1 small can Tomato paste 4 cups Beef stock or water 2 Fresh thyme sprigs 2 Bay leaves 2 teaspoons Dried oregano 2 teaspoons Dried basil 1 pinch Crushed red pepper 2 ounces Parmigiano-Reggiano cheese In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving. This recipe yields about 1 1/2 to 2 quarts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1474 Calories (kcal); 111g Total Fat; (67% calories from fat); 87g Protein; 35g Carbohydrate; 362mg Cholesterol; 1351mg Sodium Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Mole Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Shelled pumpkin seeds 1/4 cup Shelled pistachio nuts 1/4 cup Toasted pine nuts 2 Poblano peppers 1 medium Onion -- quartered 1 teaspoon Chili powder 1 teaspoon Ground cumin 1/2 teaspoon Salt 1 tablespoon Tamarind paste 1 tablespoon Dark cane or corn syrup 1 teaspoon Distilled white vinegar 1 cup Olive oil -- plus 1 tablespoon Olive oil 1/2 cup Chicken stock 1/2 cup Heavy cream Preheat the oven to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. This recipe yields 2 to 2 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2555 Calories (kcal); 275g Total Fat; (94% calories from fat); 7g Protein; 27g Carbohydrate; 163mg Cholesterol; 2225mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 55 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Monte Cristo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices Brioche bread - (abt 1/4" thk) 1/4 cup Unsalted butter -- softened 1/2 cup Creole or whole grain mustard 16 slices Capacola sausage - (thin slices) 12 slices Swiss cheese - (thin slices) 2 large Eggs 1/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 2 medium Yellow onions -- marinated in hot sauce, dredged in flour, fried until golden brown, and seasoned with Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard. On four slices of bread, mustard-side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard-side down. In a mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted. Slice the sandwiches in half and serve with the fried onions. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B27 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 19g Total Fat; (82% calories from fat); 4g Protein; 5g Carbohydrate; 145mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Mussels Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 1 cup Julienne yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Julienne carrots 1 cup Julienne red bell pepper 1 cup Julienne fennel, bulb part only 2 tablespoons Chopped garlic 1 cup Peeled, seeded, chopped fresh tomatoes 4 cups White wine 1 dash Pernod 1/2 cup Heavy cream 1 tablespoon Finely-chopped parsley leaves 2 dozen Fresh mussels -- scrubbed, debeared 1 Crusty French bread loaf In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the carrots, peppers, and fennel. Season with salt and pepper. Saute for 2 minutes. Add the garlic and tomatoes, continue to saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook for 2 minutes. Add the Pernod and cream and bring the liquid to a boil. Add the mussels. Season with salt and pepper. Cover with a lid. Cook for about 4 to 5 minutes or until all of the shells have opened. Remove from the heat and discard any shells that do not open. Serve the mussels and liquid in a deep bowl. Serve with crusty bread. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 17g Total Fat; (88% calories from fat); 1g Protein; 4g Carbohydrate; 56mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Mussels Over Linguine Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen Live mussels -- scrubbed and debearded 1 tablespoon Olive oil 1/4 cup Minced shallots 2 tablespoons Minced garlic 2 cups White wine 1/2 cup Fish stock or chicken stock 3 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Fresh linguine -- cooked al dente and tossed with olive oil 1/2 cup Grated Parmigiano-Reggiano Cheese 1 tablespoon Chopped parsley Crusty French bread Bring a pot of salted water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the wine and stock. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir in the parsley and season with salt and pepper. Drop the pasta into the boiling salted water. Cook for 2 to 3 minutes. Remove from the water and drain. Add the pasta directly to the saute pan. Divide the pasta between two bowls and spoon the mussels on top. Garnish with the grated cheese and parsley. Serve with the crusty bread. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 7g Total Fat; (61% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's New New Orleans Paella Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Paella Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Chicken - (abt 3 lbs) -- cut into 12 pieces, bone-in 2 teaspoons Salt 2 teaspoons Freshly-ground black pepper 1/2 cup Olive oil 2 cups Chopped onions 1 cup Chopped green bell pepper 1 cup Chopped celery 6 tablespoons Minced garlic 3 tablespoons Minced shallots 1 1/2 cups Chopped andouille sausage - (abt 12 oz) 3 cups Uncooked long-grain white rice 1 1/2 cups Peeled, seeded, chopped Italian plum tomatoes 1 tablespoon Hot pepper sauce 9 Bay leaves 3 tablespoons Emeril's Essence -- see * Note 1/2 teaspoon Saffron threads 6 cups Chicken stock 36 Littleneck clams -- scrubbed 36 Mussels -- scrubbed, debearded 18 medium Shrimp - (abt 3/4 lb) -- in their shell 1/4 cup Chopped parsley === PARMESAN HERB CROUTONS === 4 slices Stale white bread - ( 8" by 8" by 1") 1 cup Prepared mayonnaise 1 cup Grated Parmesan cheese 1/4 chopped Fresh herbs Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Sprinkle the chicken pieces evenly with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Emeril's essence and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All of the clam and mussel shells should be opened. Discard any that are still closed. For the croutons: Preheat the oven to 400 degrees. Slice the bread lengthwise in half, making 8 large triangles. Combine the mayonnaise, Parmesan Cheese, herbs and seasonings together. Spread the mixture onto the croutons and brown in the oven until golden, about 3 to 4 minutes. Garnish with fresh parsley and remove the croutons and place on the top of the paella. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2275 broadcast 03-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 18g Total Fat; (60% calories from fat); 15g Protein; 12g Carbohydrate; 28mg Cholesterol; 2599mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Of Orlando’s Capicolla Ham And Mozzarella Cheese Pizza Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active yeast 1 cup warm water -- (110 degrees) 1/4 cup olive oil 3 cups flour - (to 4 cups) 2 teaspoons salt 1 cup chunky fresh tomato sauce 4 ounces capicolla ham -- diced small 4 ounces homemade mozzarella cheese -- diced small 1/4 cup chiffonade basil Preheat the oven to 400 degrees with a baking stone. In a electric mixing bowl, whisk the yeast, water and oil together. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into 4 (4-ounce) portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. Press the dough out into 4 individual pizzas, about 6 inches in diameter and 1/4-inch thick. Spread 1/4 cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1 ounce of the ham and 1 ounce of the cheese. Bake the pizzas in batches. Using a pizza peel carefully place two of the pizzas on the baking stone. Bake the pizzas for 15 to 20 minutes or until golden brown. Remove the pizza from the oven and slice into 4 slices. Garnish with the basil. This recipe yields 4 individual pizzas. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D35) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 14g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 1069mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Onion Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Onions Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Unsalted butter 4 cups Yellow onions -- julienned Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1 dash Dry sherry 1 dash Worcestershire sauce 8 cups Basic Beef Stock -- see * Note 8 slices Toasted French bread - (abt 1" thk) 2 cups Duck Rillette -- see * Note 8 slices Gruyere cheese 2 teaspoons Chopped fresh parsley leaves * Note: See the "Basic Beef Stock" and "Duck Rillette" recipes which are included in this collection. Preheat the oven to 400 degrees. In a large saucepan, over medium-heat, melt the butter. Add the onions. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and Basic Beef Stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into oven-proof deep bowls. Spread each piece of bread with 1/4 cup of the Duck Rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 516 Calories (kcal); 39g Total Fat; (68% calories from fat); 33g Protein; 8g Carbohydrate; 130mg Cholesterol; 367mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Open Face Reuben Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade Thousand Island Spread -- see * Note 8 slices Marble Rye - (1/4" thick) -- see * Note 2 cups Sauerkraut 2 pounds Homemade Beef Pastrami -- see * Note 1 pound Swiss cheese -- sliced 1 cup Pickled Beets -- see * Note 2 cups Cole slaw 8 Kosher dill pickle spears * Note: See the "Homemade Thousand Island Spread", "Marble Rye", "Homemade Beef Pastrami", and "Pickled Beets" recipes which are included in this collection. Preheat the oven to 400 degrees. Spread the Homemade Thousand Island Spread on one side of the Marble Rye bread. Spoon the sauerkraut on top of the Thousand Island and spread evenly. Lay the slices of Homemade Beef Pastrami on top of the sauerkraut. Lay the slices of cheese over the pastrami. Place the sandwiches on a baking sheet and bake until the cheese melts, about 8 minutes. Serve warm with the Pickled Beets, cole slaw and dill pickles. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C29) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 486 Calories (kcal); 31g Total Fat; (57% calories from fat); 34g Protein; 18g Carbohydrate; 104mg Cholesterol; 1225mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Paellaya Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Paella Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Chicken - (abt 4 lbs) -- cut into 8 pieces, bone in 2 teaspoons Salt 2 teaspoons Freshly-ground black pepper 1/2 cup Olive oil 2 cups Chopped onions 1 cup Chopped green bell pepper 1 cup Chopped celery 6 tablespoons Minced garlic 3 tablespoons Minced shallots 1 pound Andouille sausage -- cut into 1" slices 3 cups Uncooked long-grain white rice 1 1/2 cups Peeled, seeded, chopped Italian plum tomatoes 1 tablespoon Hot pepper sauce 9 Bay leaves 3 tablespoons Emeril's Essence -- see * Note 1/4 cup Finely-chopped fresh parsley 1/2 teaspoon Saffron threads 6 cups Chicken stock 36 Littleneck clams -- scrubbed 36 Mussels -- scrubbed, debeared 18 medium Shrimp in their shell - (abt 3/4 lb) * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the chicken with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Emeril's Essence, parsley and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. Discard any shells that do not open. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 20g Total Fat; (61% calories from fat); 14g Protein; 15g Carbohydrate; 27mg Cholesterol; 3216mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Parfait With Spiced Pear Coulis Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 cup brown sugar 1 1/2 pounds cooking pears -- cored, chopped (such as, Bartlett or Bosc) 1/2 teaspoon ground cinnamon Water -- as needed 8 slices pound cake 1/2" thick 2 cups sweetened whipped cream 2 cups pastry cream 4 ounces toasted pecan pieces In a sauté pan, over medium heat, melt the butter. Add the sugar and cook for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. In a blender, combine the pears and water, and puree until the mixture is smooth. Trim each slice of pound cake into a 4-inch square. Line each parfait glass or coffee cup with the pound cake. Spoon some of the pear mixture over the cake. Spoon some of the cream mixture over the pear coulis. Sprinkle the cream mixture with the pecans. Repeat the layering process with the remaining ingredients. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C61) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 6g Total Fat; (41% calories from fat); trace Protein; 18g Carbohydrate; 16mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Peanut Butter And Banana Sandwich With Homemade Bam Chips Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unsalted peanuts 1/2 cup vegetable oil 1 teaspoon salt 1/4 cup granulated sugar 2 pounds new potatoes -- thinly sliced, about 1/8" thick Creole seasoning -- see * Note 6 medium bananas 1 loaf Chocolate Chip Sandwich Bread -- (see recipe) Roll of plastic wrap 12 plastic sandwich bags * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and place in the oven. Cook until the peanuts are toasted, about 6 to 8 minutes. (Shake the pan a couple of times, for overall browning). Remove the pan from the oven and place the peanuts in a food processor while they are still warm. Add the oil, salt and sugar. Process until smooth. Remove the ends of the bread and cut into slices 1/4-inch thick. Using a toaster, toast each slice until golden. Preheat the fryer. Fry the potatoes in batches until crispy, about 3 to 4 minutes, stirring occasionally for overall color. Remove and drain on paper towels. Season with Creole seasoning. To assemble, spread some of the peanut butter over each slice of bread. Peel and slice the bananas 1/4-inch thick. Lay the slices of bananas over the peanut butter. Put 2 pieces of bread together, forming the sandwich. Wrap the sandwich tightly in plastic wrap. Place some the chips in each plastic sandwich bag. Pack each in a lunch box. Eat during your lunch time. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D56) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 587 Calories (kcal); 40g Total Fat; (57% calories from fat); 18g Protein; 49g Carbohydrate; 0mg Cholesterol; 223mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Pepper Stuffed Turkey Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks Butter -- cut in 1/4" slices Salt -- to taste Cayenne pepper -- to taste 1 cup Chopped onions 1/2 cup Chopped bell peppers 3 tablespoons Minced garlic 8 Cajun Chef Brand Sport Peppers -- up to 10 or to taste 3 tablespoons Pickle juice from the pepper jar 1 small Turkey - (abt 10 to 12 lbs) Preheat the oven to 400 degrees. Season the butter with salt and cayenne pepper. Freeze the butter for 30 minutes. In a small bowl, combine the onions, peppers, garlic, sport peppers and pickle juice together. Season the mixture with salt and cayenne pepper. Place a large towel on a cutting board. Place the turkey directly on top of the cloth. This will prevent the turkey from sliding. Remove the neck, gizzards and livers from the cavity of the turkey. Rinse the turkey under cool water and pat dry with paper towels. Place the turkey, breast side up, on the work surface with the cavity facing you. Using a sharp knife, make three slits on either side of the breast bone, without breaking through the skin. Insert 2 to 3 slices of the frozen butter into each slit. Season each slit with salt and cayenne pepper. Insert about a teaspoon of the vegetable mixture into each slit, pushing with your fingers. Gently pull the drumstick forward and outward to expose the inner thigh. Pull the skin away from the meat. Make a slit following the bone line from the top of each leg. Using your index finger, make a path and stuff with the butter and vegetables. Season the skin which has been loosened around the inner thigh with salt and cayenne pepper. With the neck opening facing you lift the skin flap and make a slit down each wing from the shoulder, again following the bone lines. Stuff each wing with butter and vegetables. Season the outside of the turkey with salt and cayenne pepper. Stuff the cavity with any leftover butter and vegetables. Secure the wings by folding the lower half back over the top of the wing. Tie the legs together with kitchen twine. Place the turkey in a large deep roasting pan. Roast the turkey for 15 to 20 minutes. Lower the heat to 350 degrees. Cover the turkey with a lid and bake for about 3 to 3 1/2 hours, or until the juices run clear. Remove the pan and let cool for 10 minutes. Lift the turkey out of the pan and carve. Serve with the pan juices. Serve, if you wish, with "Dirty Mashed Potatoes" the recipe for which is included in this collection. Mound the potatoes in the center of a large platter. Lay the carved turkey around the potatoes. Spoon the pan gravy over the top of the turkey. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2438 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 23g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Pizza Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Yeast 1 cup Warm water -- (110 degrees) 1/4 cup Olive oil 3 cups Flour -- to 4 cups 2 teaspoons Salt 1 pound New potatoes -- thinly sliced, -- and blanched 1 cup Julienned red onions 2 tablespoons Extra-virgin olive oil Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Grated Parmigiano-Reggiano cheese Drizzle of truffle oil 2 tablespoons Chopped chives Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to form a paste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough with olive oil. Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra-virgin olive oil. Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with chives. This recipe yields 4 individual pizzas. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2441 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 619 Calories (kcal); 21g Total Fat; (31% calories from fat); 13g Protein; 93g Carbohydrate; 0mg Cholesterol; 1078mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Pizza II Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes -- cut crosswise into 1/4"-thick slices Salt -- to taste 1 teaspoon olive oil 1 recipe Basic Pizza Dough II -- see * Note 1 tablespoon truffle oil Freshly-ground black pepper -- to taste 1 cup thinly-sliced red onions 2 confit duck legs (abt 7 oz ea) -- shredded 1/4 pound Fontina cheese -- grated 2 teaspoons chopped fresh parsley leaves * Note: See the "Basic Pizza Dough II" recipe which is included in this collection. Put the potatoes in a medium-size saucepan and add enough water to cover. Season with salt. Bring to a boil over high heat, then reduce the heat to medium and cook until fork tender, 10 to 12 minutes. Drain and cool under cold water. Arrange in a shallow dish and allow to come to room temperature. Preheat the oven to 375 degrees. Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4 equal portions. With your fingers, dusted with flour, pat the dough into free-form circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork. Brush each dough circle with 1/2 teaspoon of the truffle oil and top each with equal amounts of the potatoes. Season with salt and freshly ground black pepper. Continue layering with the onions, shredded duck confit and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas. Bake on the middle rack of the oven and bake until the crust is golden brown, about 25 minutes. Remove from the oven and cool for a few minutes before slicing into 8 slices. Garnish with parsley and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 5g Total Fat; (42% calories from fat); 5g Protein; 10g Carbohydrate; 16mg Cholesterol; 117mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Every Day's A Party", by Emeril Lagasse, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Ploughmans Lunch Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal round -- ground 1/2 pound pork butt -- ground 1/4 pound chicken livers -- ground 1/2 pound boiled ham -- cut 1/2" cubes 2 bay leaves 1 1/2 teaspoons salt 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1 teaspoon freshly-ground black pepper 1/2 cup finely-minced onions 1 tablespoon chopped garlic 1/2 cup brandy 1/2 cup port wine 1 egg white 2 tablespoons chopped parsley 1 recipe Pate Pastry Dough -- (see recipe) 5 soft-boiled eggs -- peeled 1 egg -- beaten 1 loaf brown bread or pumpernickel bread 1 pound Maytag Farms blue cheese 2 cups whole grain mustard 1 cup cornichons Combine the veal, pork, livers and ham in a large mixing bowl. Add the bay leaves, salt, thyme, oregano, pepper, onions and garlic. Mix well. Stir in the brandy and port. Cover with plastic wrap and refrigerate for 24 hours. Remove and drain well. Stir in the egg white and parsley. Preheat the oven to 350 degrees. Line an earthenware terrine with the pastry dough. Leave enough of the dough overlapping all sides of the pan so that the pastry will completely cover the top of the pate mixture when folded over. Spoon half of the meat mixture evenly over the bottom of the crust. Place the eggs down the center of the meat. Spoon the remaining meat mixture over the eggs and press firmly. Fold the overlapping dough over the top of the meat mixture, sealing the edges completely. Using a sharp knife, cut a small circle out of the center of the pastry. Lightly brush the top of the pastry with the beaten egg. Place the mold on a baking sheet and place in the center of the oven. Bake for 1 1/2 hours or until the internal temperature reaches 165 degrees. Remove from the oven and cool completely. Refrigerate the pate for at least 8 hours. The pate can be served either at room temperature or cold. Slice the pate into 1-inch slices and serve with the brown bread, blue cheese, mustard and pickle This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C65) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 1g Total Fat; (13% calories from fat); 4g Protein; 13g Carbohydrate; 86mg Cholesterol; 1256mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Pork Dumplings With Spicy Sauce Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Ground pork 1 tablespoon Chopped garlic 2 tablespoons Chopped green onions, green part only Drizzle of sesame oil Drizzle of soy sauce 1/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 16 Wonton wrappers Napa cabbage leaves to line the bamboo steamer Soy Sauce -- to taste Asian Chili Oil -- to taste In a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2-inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar's purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumplings with the soy sauce, and chili oil. This recipe yields 16 dumplings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 4g Total Fat; (78% calories from fat); 3g Protein; trace Carbohydrate; 15mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Pork Pies Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Pies Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Vegetable oil 1 pound Ground Italian sausage (or any spicy pork sausage) 1 cup Chopped onions 1/2 cup Chopped bell pepper 1/2 cup Chopped celery Salt -- to taste Emeril's Essence -- see * Note Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1 tablespoon Flour 1 cup Water 1/4 cup Chopped green onions 1 cup Cooked long grain white rice 4 ounces Grated Maytag White Cheddar cheese === PASTRY FOR PORK PIES === 3 cups Flour 1 1/2 teaspoons Salt 3/4 teaspoon Baking powder 6 tablespoons Solid vegetable shortening 1 Egg 1/4 cup Milk Solid vegetable shortening -- for deep-frying * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Heat the vegetable oil over medium-high heat in a large skillet and brown the sausage, 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Emeril's Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions and rice. Mix well and let cool. Stir in the cheese. For the pastry: Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening in a deep pot or an electric deep-fryer to 360 degrees. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately. This recipe yields 12 small pies. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B27 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 1g Total Fat; (8% calories from fat); 4g Protein; 26g Carbohydrate; 16mg Cholesterol; 310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Pot Roast Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Beef Goose Neck Tender Roast ® or chuck pot roast - (3 to 5 lbs) 10 Fresh garlic cloves -- peeled Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Beef stock 3/4 pound Small new or red potatoes -- quartered 2 medium Onions -- peeled, quartered 3/4 pound Baby carrots -- peeled 3/4 pound Baby turnips 3/4 pound Baby parsnips -- peeled 1/4 cup Flour 1/2 cup Water Preheat the oven to 325 degrees. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. Remove from the pan and place the roast in a Dutch oven with a cover. Add the stock and cover. Place in the oven and cook for 4 hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables around the roast and cover. Cook for an additional hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast. This recipe yields 10 to 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B80) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 862mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Potato Truffle Charlotte Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon Gold potatoes -- peeled, quartered 1 pound White long potatoes -- peeled 4 tablespoons Butter 1/2 cup Cream Truffle oil -- to taste 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Grated Parmigiano-Reggiano cheese -- divided 2 Black truffles Chopped chives In a sauce pot, bring the Yukon Gold potatoes, covered with salted water, up to a boil. Reduce the heat and cook until the potatoes are tender, about 8 to 10 minutes. Remove from the heat and drain. Place the potatoes back on the stove and cook for 1 to 2 minutes. This will dehydrate the potatoes. Add the butter, cream, and truffle oil. Using a hand masher, mash the potatoes until almost smooth. Season with salt and pepper. Using a mandoline, slice the long white potatoes into shoestrings. In a mixing bowl, toss the potatoes with olive oil and season with salt and pepper. Cover the bottom of a Teflon saute pan with the shoestring potatoes. Allow the potatoes to come up the edges two inches. Allow the potatoes to cook until golden-brown, about 3 to 4 minutes. Flip the potatoes over and finish cooking until golden-brown. Remove the potatoes from the pan and form into a deep tart pan. Spoon the mashed truffle potatoes evenly over the potato crust. Sprinkle with 1/2 cup of the cheese. Place in the oven and bake until the cheese has melted and the potatoes are heated through, about 5 minutes. Shave the truffles over the entire tart. Remove the tart pan and place on a platter. Garnish with chives, cheese, and truffle oil. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2339 broadcast 06-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 937 Calories (kcal); 103g Total Fat; (96% calories from fat); 3g Protein; 4g Carbohydrate; 229mg Cholesterol; 513mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Roasted Garlic Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole Garlic bulbs 1 teaspoon Olive oil 2 teaspoons Salt 1 teaspoon Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. Combine the garlic, olive oil, salt, and Essence together on a sheet of aluminum foil. Fold the edges of the foil together to form a tent and roast until tender, for about 40 minutes. Squeeze the cloves out of the bulb and make a paste. It will keep 2 to 3 days with a little olive oil in the refrigerator. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2273 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 5g Total Fat; (15% calories from fat); 10g Protein; 54g Carbohydrate; 0mg Cholesterol; 4291mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Emeril's Rugen' Rad Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Walnut halves - (abt 2 cups) 1/4 cup Rice wine vinegar Salt -- to taste Freshly-ground black pepper 1 cup Walnut oil Drizzle of honey 1 Radicchio head Drizzle of olive oil 8 cups Baby arugula -- washed, patted dry 1 Endive head -- washed, cored, and shoots separated 1/2 pound Maytag Blue Cheese -- crumbled Preheat the oven to 375 degrees. Preheat the grill. Place the walnuts on a baking sheet and cook for 5 to 6 minutes, or until golden, be careful not to burn the nuts. Remove from the pan and place in a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool. Cut the radicchio into fourths. Season with olive oil, salt and pepper. Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce. Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey. In a mixing bowl, combine the arugula, radicchio and endive together. Season with salt and pepper. Toss the lettuces with the dressing. Mound the greens in the center of each plate. Crumble the cheese over the salad and garnish with fresh cracked pepper. Serve immediately. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 27g Total Fat; (99% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Shoofly Pie Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1 1/2 cups Light brown sugar 1/4 teaspoon Salt 1/2 stick Butter 2 teaspoons Baking soda 1 1/2 cups Hot water 2 Eggs 2 cups Steen's 100 percent Pure Cane Syrup 1 teaspoon Pure vanilla extract 2 Unbaked 9" pastry shells 16 scoops Vanilla bean ice cream Preheat the oven to 450 degrees. In a mixing bowl, combine the flour, brown sugar, salt and butter. Mix until the mixture resembles a coarse crumb-like mixture. Divide the mixture in half. In another mixing bowl, whisk the baking soda and 1/2 cup of the water together. Whisk until dissolved. Add the eggs, cane syrup, vanilla and remaining water. Whisk until smooth. Fold one half of the crumb mixture into the sugar filling. Pour the filling into the prepared pie shells. Sprinkle the remaining crust evenly over the filling. Place in the oven and bake for 10 minutes. Reduce the heat to 375 degrees and bake for 25 to 30 minutes or until the top is firm. Remove from the oven and serve warm with ice cream. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 4g Total Fat; (22% calories from fat); 2g Protein; 25g Carbohydrate; 31mg Cholesterol; 233mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Slaw Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cabbage Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Shredded white cabbage 1 cup Shredded red cabbage 1 cup Julienned red onion 2/3 cup Homemade mayonnaise 1/4 cup Creole mustard 1 teaspoon Minced garlic 2 tablespoons Rice wine vinegar 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste pepper In a mixing bowl, combine all the ingredients together. Mix thoroughly. Season with salt and pepper. Let the slaw chill for 1 hour before serving. This recipe yields 3 cups of slaw. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Special Latkes Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Pancakes Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds baking potatoes -- peeled 1 medium onion -- julienned 2 eggs Salt -- to taste Freshly-ground white pepper -- to taste 1/4 teaspoon baking powder 2 tablespoons matzah or all-purpose flour Vegetable oil -- for frying 1 cup applesauce 1 cup sour cream 4 ounces Caviar Using a hand grater or food processor, grate the potatoes. In a mixing bowl, combine the grated potatoes, onions, eggs, baking powder, and flour. Mix well. Season with salt and pepper. In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil. When the oil is hot, spoon 2 tablespoons of the filling into individual cakes. Using the back of the spoon, flatten each pancake. Pan-fry until golden brown on each side, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes in batches and do not over crowd the pan. To serve, place a dollop of the applesauce or sour cream in the center of each latke. Place the latkes on a platter and serve warm. This recipe yields 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B84) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-27-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 2043 Calories (kcal); 79g Total Fat; (33% calories from fat); 71g Protein; 280g Carbohydrate; 1143mg Cholesterol; 2135mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Spinach Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh bacon -- chopped 2 tablespoons Pommerey mustard 2 tablespoons sherry vinegar 2 teaspoons honey Salt -- to taste Freshly-ground black pepper -- to taste 1 pound fresh baby spinach -- cleaned, patted dry 1 cup thinly-sliced red onions 4 poached eggs -- warm In a sauté pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve the oil. Set the bacon aside. Combine the reserved bacon fat, mustard, vinegar, and honey. Blend until smooth. Season with salt and pepper. In a large mixing bowl, toss the spinach and red onions with the vinaigrette. Season with salt and pepper. Mound the greens in the center of each plate. Season with salt and pepper . Garnish each salad with the eggs and crispy bacon. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C61) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 5g Total Fat; (52% calories from fat); 6g Protein; 4g Carbohydrate; 212mg Cholesterol; 140mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Stuffed Baked Potato Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Idaho baking potatoes 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 6 ounces Duck Rillette -- see * Note Drizzle of white truffle oil -- to taste 1/4 cup Heavy cream - (to 1/2 cup) 1/4 cup Grated Parmigiano-Reggiano cheese 1 small Fresh truffle Chives * Note: See the "Duck Rillette" recipe which is included in this collection. Preheat the to 425 degrees. Season the potatoes with the olive oil, salt and pepper. Place the potatoes on a baking sheet. Roast the potatoes for 45 to 50 minutes or until fork tender. Remove the potatoes from the oven and cool completely. Using a sharp knife, slice, lengthwise, about 1/4 inches from the top. Scoop out the pulp from each potato. In a mixing bowl, combine the potato pulp, Duck Rillette, truffle oil and 1/4 cup of the cream. Beat until smooth. Season with salt and pepper. If the mixture is too lumpy, add a little more cream. Spoon the potato mixture into the potato shells. Sprinkle the top of each stuffed potato with the cheese. Place the potatoes on a baking sheet. Bake for about 8 to 10 minutes or until the cheese is melted. Garnish the potatoes with shaved truffles and chives. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Stuffed Fried Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Peanut oil 3 cups Cooked white rice 1/2 cup Chopped green onions 1/2 cup Shredded roasted pork 1/2 cup Diced shrimp 1/2 cup Diced Chinese sausage 2 teaspoons Minced garlic 3 Eggs 1 1/2 tablespoons Soy sauce 2 tablespoons Sesame oil 3 tablespoons Finely chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1 Bib lettuce head -- leaves removed Soy sauce -- for dipping Heat the oil in the wok. Toss in the rice until hot and golden. Toss in the green onions, pork, shrimp, and sausage. Stir in the garlic, eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper. Remove the rice from the wok and place 2 heaping spoonfuls of the fried rice in the center of each leaf of Bib lettuce. Tuck the sides of the leaf in and tightly roll up the lettuce like a jelly roll. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 418 Calories (kcal); 24g Total Fat; (52% calories from fat); 9g Protein; 41g Carbohydrate; 140mg Cholesterol; 432mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Tempura Fried Oysters Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg -- beaten 2/3 cup Flour 1/2 cup Cornstarch 1 cup Cold soda water 1 teaspoon Salt 2 dozen Shucked large oysters Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Let the batter sit for 10 minutes, to rest. Season the oysters with salt and pepper. Dredge the oysters in the flour, tapping off any excess flour. Dip the oysters in the tempura batter, letting the excess drip off. Then place the dipped oysters in the hot oil, fry until slightly golden, about 2 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Emeril's Essence. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 613 Calories (kcal); 5g Total Fat; (7% calories from fat); 14g Protein; 123g Carbohydrate; 187mg Cholesterol; 2195mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Three Cheese Risotto Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Chopped onions Salt -- to taste Freshly-ground white pepper -- to taste 6 cups Chicken stock 2 teaspoons Chopped garlic 1 pound Arborio rice 1 tablespoon Butter 1/4 cup Heavy cream 1/4 cup Grated Parmigiano-Reggiano cheese 1/4 cup Grated Romano cheese 1/4 cup Grated Asigo cheese 2 tablespoons Chopped chives In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 7g Total Fat; (22% calories from fat); 6g Protein; 47g Carbohydrate; 18mg Cholesterol; 1681mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Truffles Recipe By :Emeril Lagasse Serving Size : 80 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups heavy cream 2 pounds milk chocolate -- chopped 2 tablespoons butter 1/2 cup Grand Marnier 2 pounds semisweet chocolate couverture -- melted In a large, heavy-bottomed saucepan, heat the cream over medium heat until it just begins to simmer, about 5 minutes. Add the chocolate. With a wooden spoon, stir until the chocolate melts and the mixture is smooth, about 5 minutes. Add the butter and stir to melt completely. Add the liqueur and mix well. Line a baking sheet with parchment or waxed paper. Pour the chocolate into the pan, spreading it evenly with a wooden spoon. Let it cool completely, then refrigerate until it sets. Remove the chocolate from the parchment paper, break it into pieces, and put it in the bowl of an electric mixer fitted with a wire whisk. Beat at low speed for 1 minute, then increase the speed to medium and beat until it is creamy and smooth. Transfer the mixture to a pastry bag without a tip. Pipe out 1/2-ounce truffles, each about the size of a walnut, onto a sheet of parchment paper. Refrigerate the truffles for 4 hours. Use a four-prong fork to dip, then tip the truffles onto a sheet of parchment paper. Avoid touching the dipped candies while they set. If the truffles have not set in 15 minutes, then put in the refrigerator until set. After they set, put them in paper candy cups and store between sheets of parchment paper. This recipe yields 80 truffles. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 6g Total Fat; (61% calories from fat); 1g Protein; 7g Carbohydrate; 11mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Emeril's Turkey Bolognese Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Poultry Sauces Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 cups finely-chopped onions 1 cup finely-chopped celery 1 cup finely-chopped carrots 3 garlic cloves -- minced 2 pounds ground turkey 1 tablespoon fresh thyme 1 tablespoon Italian seasoning 1 tablespoon Emeril's Essence -- see * Note 2 teaspoons salt 2 bay leaves 3 cans whole tomatoes - (15 oz ea) -- roughly chopped 3 cans tomato sauce - (15 oz ea) 1 can tomato paste - (6 oz) 4 cups chicken stock 1 cup dry red wine 1/2 cup whole milk * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large stockpot, heat the oil over medium-high heat. Add the onions to the pot and saute until soft, about 3 minutes. Stir the celery, carrots and garlic into the pot and cook until the vegetables are wilted, about 3 minutes. Add the ground turkey to the vegetables, stirring to mix and break up the meat, and cook until starting to brown and no longer pink, about 10 minutes. Season the meat with thyme, Italian seasoning, Essence and salt, to taste. Add all remaining ingredients except the milk, lower the heat and simmer uncovered until thickened, about 2 to 2 1/2 hours, stirring from time to time. Immediately prior to serving, add the milk to the sauce and stir well to incorporate. Serve over cooked pasta, such as spaghetti or linguini. This recipe yields about 2 gallons of sauce. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D80) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 gallons" - - - - - - - - - - - - - - - - - - - Per serving: 2188 Calories (kcal); 134g Total Fat; (61% calories from fat); 167g Protein; 19g Carbohydrate; 734mg Cholesterol; 13920mg Sodium Food Exchanges: 0 Grain(Starch); 22 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Turkey Lasagna Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh ricotta cheese 8 ounces grated Provolone cheese 8 ounces grated Mozzarella cheese 8 ounces grated Romano cheese 1 egg 1/4 cup milk 1 tablespoon chiffonade fresh basil 1 tablespoon chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Turkey Sausage Red Gravy -- (see recipe) 1/2 pound grated Parmigiano-Reggiano cheese 1 package dried lasagna noodles Chopped fresh parsley -- for garnish Preheat the oven to 350 degrees. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley. This recipe yields 12 to 16 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 11g Total Fat; (64% calories from fat); 12g Protein; 2g Carbohydrate; 49mg Cholesterol; 399mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Warm Peach Pancakes With Vanilla Bean Ice Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE PANCAKE === 1 cup milk 1/2 cup crème fraiche 6 large eggs 2 tablespoons lemon zest 1 1/2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 6 tablespoons butter === FOR THE PEACHES === 2 tablespoons butter 3 cups thinly-sliced peeled pitted peaches 2 tablespoons brown sugar 1/2 lemon -- juiced 1 teaspoon cinnamon 1/2 teaspoon nutmeg === TO ASSEMBLE === 1 recipe Caramel Sauce -- (see recipe) 1 pint vanilla ice cream Powdered sugar -- for garnish Mint sprigs -- for garnish For the pancakes: Preheat the oven to 400 degrees. Place a 10-inch cast-iron skillet in the oven. In a large bowl mix together the milk and crème fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes. For the peaches: To a hot skillet, add butter and melt. Add peaches and sauté for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes. To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, Caramel Sauce and powdered sugar and mint. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D66) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 772 Calories (kcal); 48g Total Fat; (55% calories from fat); 19g Protein; 69g Carbohydrate; 407mg Cholesterol; 683mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Wedding Cake Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE ASSEMBLY === 2 round layers sponge cake - (12" dia by 2") -- see below 2 round layers sponge cake - (9" dia by 2") -- see below 2 round layers sponge cake - (6" dia 2") -- see below 1 cardboard cake round - (12" dia) 1 cardboard cake round - (9" dia) 1 cardboard cake round - (6" dia) 2 long wooden dowels - (1/2" dia) Small saw Marzipan flowers Fresh flowers Fruit Cake decorations Colored buttercream in pastry bags with assorted tips === SPONGE CAKE FOR WEDDING CAKE X 2 === 15 ounces flour 1 teaspoon salt 12 large eggs -- separated 15 ounces sugar 8 ounces butter -- melted and cooled 2 teaspoons vanilla extract === BUTTERCREAM === 4 cups sugar 1 3/4 cups water 16 egg whites 1 teaspoon salt 5 pounds butter -- softened to room temperature and cut into pieces 4 tablespoons vanilla Sponge Cake For Wedding Cake: This recipe will need to be made twice, each time you will bake 1 (12- by 2-inch) layer, 1 (9- by 2-inch) layer and 1 (6- by 2-inch layer. Do not double this recipe -- make it twice, separately. Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size. For the Buttercream: In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, slowly heat it up to about 95 degrees over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter. Mix in the vanilla. To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately. Place the 12- by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels that are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D65) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 25421 Calories (kcal); 2082g Total Fat; (72% calories from fat); 187g Protein; 1579g Carbohydrate; 7712mg Cholesterol; 26462mg Sodium Food Exchanges: 21 1/2 Grain(Starch); 17 Lean Meat; 0 Vegetable; 0 Fruit; 409 1/2 Fat; 82 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Wedgie Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound blue cheese -- crumbled 1/4 cup fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon salt 3/4 teaspoon freshly-ground black pepper 1 cup olive oil 1/4 cup buttermilk 2 large heads iceberg lettuce -- cored, washed, and patted dry In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt, and black pepper. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour. Cut the heads of lettuce into 4 wedges each. Spoon about 1 cup of the dressing over each wedge. Serve immediately. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 35g Total Fat; (86% calories from fat); 8g Protein; 5g Carbohydrate; 22mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Worcestershire Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Canning Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 6 cups coarsely-chopped onions 4 jalapeños, with stems and seeds -- chopped, (3/4 cup) 2 tablespoons minced garlic 2 teaspoons freshly-ground black pepper 4 cans anchovy fillets - (2 oz ea) 1/2 teaspoon whole cloves 2 tablespoons salt 2 whole medium lemons -- skin, pith removed 4 cups dark corn syrup 2 cups Steen's 100 percent Pure Cane Syrup 2 quarts distilled white vinegar 4 cups water 3/4 pound fresh horseradish -- peeled, and grated - (abt 3 cups) Combine the oil, onions, and jalapeños in a large heavy stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening. This recipe yields 3 pints. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 pints" - - - - - - - - - - - - - - - - - - - Per serving: 4260 Calories (kcal); 28g Total Fat; (5% calories from fat); 11g Protein; 1076g Carbohydrate; 0mg Cholesterol; 14885mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 70 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril's Yule Log Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === EMERILIZED SPONGE CAKE === 1/4 cup Milk 2 tablespoons Butter -- plus 1 tablespoon Butter -- for pan 8 Eggs 2 cups Sugar -- plus 1 tablespoon Sugar 1 cup Flour 1 teaspoon Baking powder 1/2 teaspoon Salt 1 teaspoon Vanilla === YULE LOG === 1 1/3 cups Evaporated milk 1 1/2 cups Sugar 1 pinch Salt 4 Egg yolks -- beaten 1 stick Butter -- cubed 1 1/2 cups Toasted pecans 1 1/2 cups Toasted coconut 1 teaspoon Vanilla 1 cup Heavy cream 1/4 pound Semi-sweet chocolate -- cut into pieces Fresh mint sprigs Powdered sugar -- in a shaker Emerilized sponge cake: Preheat the oven to 350 degrees. In a small saucepan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has trippled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a 1/2-sheet pan with 1 tablespoon butter. Sprinkle with a tablespoon of sugar. Pour cake batter evenly into pan and bake for about 15 to 20 minutes or until the edges are golden and the cake springs back when touched. Cool for 2 minutes. Using a thin knife, loosen edges and flip out onto a piece of parchment paper. Peel the parchment paper from the cake. Replace with a new sheet of parchment and flip back into the baking sheet. Yule Log: In a heavy bottom saucepan, over medium heat, combine the evaporated milk, sugar, and salt together. Bring the liquid to a boil. Temper the egg yolks into the hot cream. Stir in the butter. Reduce the heat to a simmer and cook for 12 minutes, stirring constantly. Remove the pan from the heat and stir in the pecans, coconut and vanilla. Cool the mixture completely. Set the mixture aside. In a non-stick saucepan, over medium heat, combine the cream and chocolate pieces. Stir until the chocolate has melted completely and the mixture is smooth. Remove the pan from the heat and stir to cool, lifting the mixture out of the pan several times with a spoon. The mixture should be glossy and slightly thick. Set the mixture aside. To assemble, spread the coconut/pecan icing evenly over the sheet cake. Starting from one of the long sides, roll the cake up tightly, like a jelly roll. Wrap the cake tightly in parchment paper and then wrap the cake in plastic wrap. Place the cake in the refrigerator and chill for 1 hour. Remove the cake from the refrigerator and carefully unwrap the cake. Place a wire rack over a piece of parchment paper. Place the cake, seam side down, on the rack. Evenly pour the chocolate ganache over the cake, letting the chocolate run down the sides of the cake. If the poured chocolate does not ice the cake completely, use a clean knife and spread the chocolate evenly over the unexposed areas. Using a fork, run the tines of the fork back and forth across the cake. Refrigerate the cake for 2 hours or until the ganache is set. Remove the cake from the refrigerator and using a long spatula, carefully remove the cake from the rack and place on a serving platter. Garnish the cake with fresh mint sprigs and powdered sugar. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A81 broadcast 12-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 593 Calories (kcal); 29g Total Fat; (43% calories from fat); 9g Protein; 76g Carbohydrate; 260mg Cholesterol; 331mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Antipasta Platters Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TASTES GREAT PLATTER === 1/2 pound grilled asparagus -- marinated in olive oil, lemon juice, garlic and thyme 1/2 pound buffalo mozzarella 1/2 cup picholine olives 1/2 cup Gaeta olives 1 loaf Italian bread 1/4 pound Parmigiano-Reggiano cheese === LESS FILLING PLATTER === 1/2 pound grilled eggplant -- sliced 1/4" thick and drizzled with olive oil 8 white anchovies 2 large grilled portobello mushrooms -- marinated in olive oil, balsamic vinegar, garlic and basil 1 head roasted garlic Toasted French bread slices Arrange all ingredients on individual large platters and serve at room temperature. This recipe yields 16 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 166mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Broccoli And Gruyere Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 cup chopped onions 1/2 cup sliced carrots in rounds 1/2 cup chopped celery Salt -- to taste Cayenne pepper -- to taste 3 cups broccoli florets 2 quarts water Freshly-ground black pepper -- to taste 1 cup heavy cream 2 cups grated Gruyere cheese Creole Seasoning (Essence) -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper. Sauté for 5 minutes, or until they begin to soften. Add broccoli and sauté for 3 more minutes. Add water and season with salt and freshly ground black pepper. Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender. Remove the cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup. Add 1 1/2 cups of the gruyere cheese. Stir until the cheese is melted. Check for seasoning. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 22g Total Fat; (85% calories from fat); 2g Protein; 6g Carbohydrate; 54mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Butter Cookies Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound unsalted butter - (3 sticks) -- at room temperature 1 cup granulated sugar -- plus 2 tablespoons granulated sugar 6 large egg yolks 1 teaspoon pure vanilla extract 3 cups bleached all-purpose flour -- plus 2 tablespoons bleached all-purpose flour 3/4 teaspoon salt Assorted sprinkles === BUTTERCREAM FROSTING === 4 ounces cream cheese -- softened 1/2 stick butter -- softened 3/4 pound confectioners’ sugar - (abt 3 cups) -- sifted 1 teaspoon pure vanilla extract 2 tablespoons milk - (to 3 tbspns) Red, blue, green and yellow food coloring Preheat the oven to 350 degrees. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used. Frost each cookie and garnish with sprinkles. For the Buttercrean Frosting: In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Add a couple of drops of food coloring and mix well. (Yields about 1 1/2 to 2 cups frosting) This recipe yields about 2 dozen cookies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 5g Total Fat; (50% calories from fat); 1g Protein; 10g Carbohydrate; 64mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Chowder Of Love Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon -- cut medium dice 1 cup chopped leeks - (abt 1 lb) 1 cup chopped yellow onions 1 cup chopped celery 1 cup chopped carrots -- peeled Salt -- to taste Freshly-ground black pepper -- to taste 3 bay leaves 1 tablespoon chopped fresh thyme 1/2 cup flour 1 pound white potatoes -- peeled, and cut medium dice 4 cups clam juice 2 cups heavy cream 2 pounds littleneck clams -- shucked, chopped 2 tablespoons finely-chopped fresh parsley In a heavy stock pot, over medium-high heat, render the bacon until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into serving bowls and serve. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 671 Calories (kcal); 48g Total Fat; (64% calories from fat); 17g Protein; 43g Carbohydrate; 141mg Cholesterol; 1307mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Corn Tortillas Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn flour 1 teaspoon salt 2 tablespoons lard 1 1/2 cups water In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. The dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2- to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm. This recipe yields 12 tortillas. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 3g Total Fat; (28% calories from fat); 1g Protein; 15g Carbohydrate; 2mg Cholesterol; 180mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Emeril’s Doughnuts Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast - (1/4 oz) 3/4 cup sugar -- plus 1 teaspoon sugar 1/4 cup warm water -- (110 degrees) 6 eggs 1/4 cup melted butter 1/4 teaspoon salt 1 1/2 cups whole milk 1/2 cup half-and-half 6 cups flour === FILLINGS === 1 1/2 cups sweetened whipped cream 1 1/2 cups vanilla pastry cream -- (see below) 1 1/2 cups raspberry filling - (see below) Shaker powdered sugar === VANILLA PASTRY CREAM === 5 large egg yolks 3/4 cup cornstarch 2 1/2 cups heavy cream 1 1/2 cups sugar 1 tablespoon vanilla extract === RASPBERRY FILLING === 4 cups raspberries 1 cup water 1/2 cup sugar 2 tablespoons cornstarch === POWDERED SUGAR GLAZE === 1 cup powdered sugar 3 tablespoons milk === CHOCOLATE GLAZE === 1/4 cup cocoa powder 1 cup powdered sugar 4 tablespoons milk - (to 5 tbspns) In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 cup sugar until thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, salt, milk, and half-and-half. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Using a 3-inch round cutter, cut the dough into circles. Place the rounds on a baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 30 minutes. Preheat the fryer to 350 degrees. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate. For the Vanilla Pastry Cream: In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream, sugar and vanilla extract in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don’t be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. For the Raspberry Filling: In a saucepan, combine raspberries, 3/4 cup of water and sugar. Bring to boil. Simmer for 15 to 20 minutes or until raspberries have broken down. Remove mixture from the heat and strain out the seeds. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 1/4 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil. Simmer for 5 more minutes. Remove from heat and cool completely. For the Powdered Sugar Glaze: In a small bowl, combine the powdered sugar and the milk and whisk until smooth. For the Chocolate Glaze: In a small bowl, combine the cocoa powder and the powdered sugar. Add in the milk and whisk until smooth. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the doughnuts, alternately with the different fillings. Sprinkle some of the filled doughnuts with powdered sugar. Glaze the remaining donuts with the 2 different glazes. Serve on a large serving platter. This recipe yields 2 dozen doughnuts. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D08) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 14g Total Fat; (30% calories from fat); 7g Protein; 66g Carbohydrate; 133mg Cholesterol; 77mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Drunken Beef Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 pounds beef tenderloin -- cut into 1" thick medallions Salt -- to taste Freshly-ground black pepper -- to taste 2 cups mixed wild mushrooms 1 cup sliced onions 1/2 cup Cognac 1 tablespoon minced garlic 1 cup veal demi-glace === GARNISH === Chopped chives Red bell pepper brunoise Creole seasoning In a hot saute pan, add oil. Season the beef with salt and pepper and add to the oil. Brown the steak, about 2 minutes per side. Add the mushrooms and the onions. Season with salt and pepper. Remove the pan from the heat. Add the cognac. Very carefully flambe the cognac. Allow the alcohol to burn off and then add the garlic and the demi-glace. Simmer for 5 to 10 minutes. Garnish with chives, red pepper brunoise and Creole seasoning. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C40) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 780 Calories (kcal); 59g Total Fat; (75% calories from fat); 41g Protein; 3g Carbohydrate; 161mg Cholesterol; 110mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Hawaiian Vintage Chocolate Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar -- plus 2 tablespoons sugar 3/4 cups heavy cream 3/4 cups buttermilk 3 1/2 tablespoons cornstarch 1 pinch salt 4 egg yolks 2 1/2 ounces Hawaiian Vintage or other high quality semisweet chocolate 1 tablespoons butter 3/4 teaspoon vanilla === CHOCOLATE COOKIE CRUST === 2 cups graham cracker cookie crumbs 1 1/2 cups Oreo cookie crumbs (white centers removed) 1/4 cup granulated sugar 1 stick unsalted butter -- melted In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time, for the sugar and cornstarch to dissolve and the mixture to thicken, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined, about 30 seconds. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. For the Chocolate Cookie Crust: Preheat oven to 375 degrees. In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes. Remove the crust from the oven and let cool completely before filling. (Makes 1 (9-inch) crust) This recipe yields 8 to 10 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A24) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 24g Total Fat; (56% calories from fat); 3g Protein; 40g Carbohydrate; 173mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Homemade BBQ Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large tomatoes - (abt 3 lbs) 2 medium yellow onions - (abt 1 lb) -- quartered 5 large red bell peppers - (abt 1 1/2 lbs) 3 poblano peppers - (abt 1/2 lb) 8 garlic cloves -- peeled 2 tablespoons olive oil 4 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon cayenne pepper 1/4 cup distilled white vinegar 1/4 cup cider vinegar 1 dash hot pepper sauce 1 teaspoon Worcestershire sauce 2 tablespoons molasses Preheat the oven to 400 degrees. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel off the skin of all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Set aside. Store in a sterilized airtight container for up to 2 weeks. This recipe yields 1 quart. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 27g Total Fat; (59% calories from fat); 2g Protein; 41g Carbohydrate; 0mg Cholesterol; 8611mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Kicked Up Scampi Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 large head-on scampi Creole seasoning -- to taste 3 tablespoons olive oil === FOR THE SAUCE === 2 tablespoons minced garlic 1 tablespoon chopped fresh parsley 2 tablespoons capers 1 tablespoon olive oil 1/4 cup cold butter Freshly-ground black pepper -- to taste Season the scampi with Creole seasoning. Add olive oil to a saute pan and heat. When oil is hot, add seasoned scampi and saute for 5 minutes, or until scampi is fully cooked. Remove scampi from the saute pan and set aside. To the saute pan, add the garlic and saute for 1 minute. Add the parsley and capers. Add the additional olive oil and saute for 1 minute. Remove the pan from the heat and whisk in the cold butter. Season with pepper. Pour the sauce over the scampi. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 25g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 31mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Orange Madelines Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large eggs 3/4 cup sugar 1/4 teaspoon pure vanilla extract 1 teaspoon unsalted butter -- at room temperature 1/4 pound unsalted butter - (1 stick) -- melted, and slightly cooled 2 teaspoons all-purpose flour -- plus 1 cup bleached all-purpose flour 1 teaspoon baking powder 1 tablespoon finely-minced orange zest 1/4 pound semi-sweet chocolate -- melted Preheat the oven to 350 degrees. Grease and flour 24 madeline molds using the teaspoon of the butter and the 2 teaspoons of the flour. In a large mixing bowl, combine the eggs, sugar and vanilla. With an electric mixer set on high speed, cream the mixture until pale and fluffy, about 10 minutes. In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat again until incorporated. Add the butter in a steady stream and continue beating until well blended. Let stand for 10 minutes. Spoon the batter into the molds so that they are two thirds full. Bake until lightly golden, 18 to 20 minutes. Remove from the oven and using a thin knife, pop them out of the pans onto a wire rack. The cookies can be served either warm or cooled and dipped in the chocolate. To dip in the chocolate, dip half of each cookie in the chocolate, letting the excess drip and place on parchment-lined baking sheet. Allow the cookies sit until the chocolate sets. Serve on a serving platter. This recipe yields 24 cookies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 1g Total Fat; (21% calories from fat); 1g Protein; 7g Carbohydrate; 32mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Osso Buco Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 pieces veal shank - (8 oz ea) Creole seasoning -- to taste 2 celery stalks -- diced 3 small carrots -- peeled, and sliced into 1/4" rounds 1/2 onion -- large diced Salt -- to taste Freshly-ground black pepper -- to taste 3 Roma tomatoes -- peeled, chopped (or 1 small can whole tomatoes or 2 tbspns of tomato paste) 2 rosemary sprigs 2 thyme sprigs 1 1/2 cups red wine 2 1/2 cups chicken stock 3 cups cooked rice Chopped fresh parsley In a medium sauce pot, add the olive oil. Season both sides of the veal shanks with Creole seasoning. Add the seasoned veal shanks to the oil. Brown the shanks on both sides, about 5 minutes per side. Add the celery, carrots and onions. Season with salt and pepper. Saute for 5 minutes. Add the tomato, rosemary and thyme. Add the red wine. Add 2 1/2 cups of stock to cover the veal. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 1/2 to 2 hours, until the meat is very tender. Season to taste. Serve with rice. Garnish with parsley and Creole seasoning. This recipe yields 2 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C40) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 866 Calories (kcal); 29g Total Fat; (35% calories from fat); 12g Protein; 107g Carbohydrate; 0mg Cholesterol; 2896mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Pimento And Bacon Clams Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound butter -- room temperature 1/2 cup finely-chopped pimentos 5 garlic cloves -- chopped 1/4 cup chopped chives Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons finely-chopped fresh parsley leaves 4 dozen littleneck clams -- scrubbed 4 slices raw bacon -- frozen In a mixing bowl, combine the butter, pimentos, garlic, and chives. Season with salt and pepper. Mix well. Add parsley. Mix well. Spoon the butter onto a piece of parchment paper, form a long 1-inch round log. Roll the log up tightly in the parchment paper. Wrap the butter log a second time in plastic wrap. Refrigerate until firm. Preheat the oven to 400 degrees. With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet. Loosen the clams away from the bottom shell. Remove the butter from the refrigerator and slice into thin pats. Place the pieces of bacon on top of each other and slice into 1-inch pieces. Place a pat of the butter on top of each shucked clam. Lay a piece of bacon on top of the butter. Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy. Remove from the oven and place the clams on a large platter. Pour any pan drippings over the clams. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D68) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 820 Calories (kcal); 92g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 249mg Cholesterol; 938mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Roasted Corn And Truffle Cheese Beignets Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 1 1/2 cups milk 2 teaspoons baking powder 3 1/4 cups flour 2 tablespoons chopped parsley 1 cup roasted corn 2 tablespoon roasted garlic 3/4 cup truffle cheese Creole seasoning Solid vegetable shortening -- for deep-frying Grilled Tomato Relish -- (see recipe) Parmesan cheese -- for garnish Parsley sprigs -- for garnish In a mixing bowl, make a batter by combining the eggs, milk, baking powder, with 1 teaspoon salt, and black pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in 1 tablespoon of the parsley. Fold in the corn, roasted garlic, truffle cheese, remaining parsley and season with Creole seasoning. Preheat the fryer or heat some shortening to 360 degrees in a large deep pot. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning and serve. Serve on a large platter with Grilled Tomato Relish. Garnish with some grated Parmesan cheese and parsley. This recipe yields about 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1908 Calories (kcal); 29g Total Fat; (14% calories from fat); 71g Protein; 331g Carbohydrate; 611mg Cholesterol; 1333mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Sausage Pot Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 large onions -- sliced 2 pieces bacon - (1" thick and 5" long) -- large diced Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Creole mustard 2 bottles Turbo Dog beer - (12 oz ea) 5 hot dogs 5 pounds assorted sausage 2 pounds sauerkraut 2 tablespoons chopped garlic Cracklin’s -- (see recipe) Chopped green onions Creole seasoning In a large pot, add olive oil. Add sliced onions and saute for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with Cracklin’s, green onions and Creole seasoning. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C40) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 14g Total Fat; (68% calories from fat); 5g Protein; 9g Carbohydrate; 18mg Cholesterol; 1150mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Savory Pain Perdu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Creole or whole grain mustard 8 slices French bread - (1/4" thick) 1/4 pound Mortadella sausage -- thinly sliced 1/4 pound Genoa salami -- thinly sliced 1/4 pound Provolone cheese -- thinly sliced 2 eggs 1/4 cup heavy cream Salt -- to taste Freshly-ground white pepper -- to taste 4 tablespoons butter Smear the mustard on half of the bread slices. Layer each with the cheese and sausages, then top with the second half of the slices. Press together slightly. In a shallow mixing bowl, whisk the eggs and cream together. Whisk well. Season with salt and pepper. Heat 2 tablespoons of the butter in a nonstick skillet over medium heat. Dip 2 of the sandwiches into the egg mixture, coating evenly. Fry in the butter until golden brown, 2 to 3 minutes on each side. Remove from the pan. Serve warm. Repeat the process with the remaining butter and sandwiches. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 27g Total Fat; (83% calories from fat); 10g Protein; 1g Carbohydrate; 164mg Cholesterol; 399mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emeril’s Stacked Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil 2 tablespoons rice wine vinegar 1 teaspoon honey 2 teaspoons Dijon mustard Salt -- to taste Freshly-ground black pepper -- to taste 1/3 cup chopped assorted fresh mild herbs - (packed) (such as basil, chives, dill, tarragon, and parsley) 4 cup baby arugula lettuce -- cleaned, and patted dry 1 pound jumbo lump crabmeat -- picked over for cartilage 1/2 bunch pencil asparagus -- blanched until tender in salted water, and sliced in half 1 large Beef Steak tomato -- cut 1/4" slices, and seasoned both sides with salt and pepper 1 tablespoon finely-chopped fresh parsley leaves Make the vinaigrette. Combine the olive oil, vinegar, honey and mustard together. Whisk well. Season with salt and pepper. Fold in the herbs. In a large mixing bowl, toss the arugula with 1/4 of the dressing. Season with salt and pepper. Set aside. In a small mixing bowl, toss the crabmeat with the 1/2 of the dressing. Season with salt and pepper. Set aside. Toss the asparagus with the remaining dressing. Season with salt and pepper. To serve, in the center of each serving plate, start stacking the salad with the asparagus, slice of tomato, crabmeat, and arugula. Continue building until all of the ingredients are used. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emerilized Barbecued Shrimp Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Medium-large shrimp in their shells -- (about 42) 2 tablespoons Bayou Blast -- see * Note Freshly-ground black pepper -- 16 turns, in all 2 tablespoons Olive oil -- divided 1/4 cup Chopped onions 2 tablespoons Minced garlic 3 Bay leaves 3 Lemons -- peeled, sectioned 2 cups Water 1/2 cup Worcestershire sauce 1/4 cup Dry white wine 1/4 teaspoon Salt 2 cups Heavy cream 2 tablespoons Butter 12 Petite rosemary biscuits * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Peel the shrimp, leaving only their tails attached. Reserve the shells. Sprinkle the shrimp with 1 tablespoon Bayou Blast and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 574 Calories (kcal); 57g Total Fat; (86% calories from fat); 4g Protein; 16g Carbohydrate; 179mg Cholesterol; 537mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emerilized Chicken Cordon Bleu Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken breasts - (6 oz ea) -- cut in half, -- and pounded thin 8 slices Prosciutto -- thin slices 8 slices Desoto cheese (2” by 2” by 1/4”) 1 cup Flour 2 Eggs -- slightly beaten with 2 tablespoons Milk 1 cup Herbed bread crumbs Oil -- for sauteeing Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Smoked Tomato Butter Sauce -- hot, see * Note 2 cups Mashed potatoes -- hot 2 tablespoons Chiffonade of basil 2 tablespoons Grated St. John's Cheese Emeril’s Essence -- see * Note * Note: See the “Smoked Tomato Butter Sauce” and “Emeril’s Essence Information” recipes which are included in this collection. For the chicken: Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Finally dredge the chicken in the herb crumbs, coating each side completely. In a saute pan, heat the olive oil. When the pan is smoking hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden-brown. Remove from the pan and drain on a paper-lined plate. Season with Emeril’s Essence. Spoon the Smoked Tomato Butter Sauce in the center and around the edges of the plate. Mound the potatoes in the center of the sauce. Lay the chicken across the potatoes. Garnish with the basil, grated cheese and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2237 Calories (kcal); 86g Total Fat; (35% calories from fat); 269g Protein; 79g Carbohydrate; 828mg Cholesterol; 25005mg Sodium Food Exchanges: 5 Grain(Starch); 37 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emerilized Diver Scallops Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Live diver scallops or large sea scallops -- cleaned, with their shells reserved 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 1/2 cups Mashed potatoes 1/2 cup Celery root puree Truffle oil 1 Truffle -- for shaving === GARNISH === Chopped chives Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven 400 degrees. In a saute pan, heat the olive oil. Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emeril's Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 12g Carbohydrate; 3mg Cholesterol; 206mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emerilized Eggs Benedict Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 English muffins -- split in half 4 tablespoons Butter -- at room temperature 4 Beef fillets - (6 oz ea) -- split in half 2 tablespoons Olive oil Emeril’s Essence -- see * Note 3 cups water 1/2 teaspoon White vinegar Salt -- to Taste 8 Eggs -- individually cracked -- into a cup 4 Egg yolks 2 teaspoons Fresh lemon juice 1 tablespoon Water 1 tablespoon Creole Mustard 2 teaspoons Finely-chopped parsley 1/2 pound Butter -- melted and warm * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the griddle. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally. Season the fillets with Emeril’s Essence. In a large saute pan, heat the olive oil. When the oil is hot, sear the fillets for 2 minutes on each side and for medium-rare. Remove the fillets from the pan and set aside. In a pot, combine the water and vinegar. Season the water with salt. Bring the liquid to a boil. Slide half of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 893 Calories (kcal); 79g Total Fat; (79% calories from fat); 19g Protein; 28g Carbohydrate; 742mg Cholesterol; 974mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emerilized Lamb Wellington Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Colorado lamb chops -- Frenched Olive oil -- to season Emeril's Essence -- see * Note 12 ounces Chevre cheese 4 ounces Pine nuts -- toasted 1 teaspoon Minced garlic 2 tablespoons Chopped chervil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Creole Mustard 8 Puff pastry squares - (4" by 4") 1 Egg -- beaten 1 1/2 cups Prepared veal demi-glace -- diluted with 1/2 cup Hot water several sprigs Fresh rosemary * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. To French the lamb chops, strip the bone of flesh and fat above the eye of the chop. Season the lamb chops with olive oil and Emeril's Essence. Place the chops on the grill and cook for 2 minutes on each side. Remove the lamb from the grill and cool. Preheat the oven to 400 degrees. In a mixing bowl, mix the cheese, pine nuts, garlic, and chervil together. Mix well and season with salt and pepper. Using a sharp knife, make a 1 inch slit on one side of each chop. Stuff each chop with 1/4 cup of the filling. Rub the mustard over each chop evenly. Make a slit in the center of each piece of puff pastry. Slide the square of puff pastry down the bone of the chop. Bring the ends of the pastry together, and seal completely. Using your hands, form the pastry neatly so it resembles the original shape of the lamb chop. Place the lamb chops on a parchment-lined baking sheet. Brush each chop with the egg wash. Place the chops in the oven and bake for about 12 to 15 minutes or until the pastry is golden brown. Remove from the oven and serve two chops per person. Serve the chops with the hot demi-glace mixture and fresh rosemary sprigs. This recipe yields 4 servings. Comments: If you can't find Colorado Lamb chops, substitute New Zealand lamb chops. If you do substitute, increase the number of chops to three per person. Stuff each chop with 2 tablespoons of the filling instead of 1/4 cup. Also, increase the squares of puff pastry to 12 squares (3 inches by 3 inches). Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 30g Total Fat; (71% calories from fat); 22g Protein; 4g Carbohydrate; 86mg Cholesterol; 329mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Emerilized Pilau Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Main Dish Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 4 ounces Smithfield Ham 1 1/2 cups Onions 1 tablespoon Garlic 1 1/2 cups Peeled, seeded, chopped fresh tomatoes Salt -- to taste Crushed red pepper flakes -- to taste 2 cups Long-grain white rice 1 quart Shrimp Stock -- see * Note 18 large Gulf oysters -- shucked 1 cup Frozen English peas -- thawed Bayou Blast -- see * Note 12 large Softshell crabs -- cleaned 3 cups Corn flour 2 Eggs -- beaten with 1 tablespoon Milk 2 cups Lemon Butter Sauce -- hot, see * Note 1 tablespoon Finely-chopped parsley leaves * Note: See the "Shrimp Stock", "Bayou Blast - {Emeril's Creole Seasoning}", and "Lemon Butter Sauce" recipes which are included in this collection. In a Dutch oven, over medium heat, melt the butter. Add the ham and render until crispy, about 2 to 3 minutes. Add the onions. Saute for 2 minutes. Add the garlic and tomatoes. Season with salt and a pinch of pepper flakes. Continue to saute for 3 minutes. Stir in the rice and stock. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 20 minutes. Season the oysters with Bayou Blast. Add the oysters and peas, continue to cook for 5 minutes. Remove from the heat and season with salt and pepper. Season the softshells with Bayou Blast. Season the corn flour and egg wash with the Essence. Dredge the softshells in the seasoned flour. Dip each softshell in the egg wash. Dredge the softshells for a second time in the seasoned flour, coating completely. Carefully drag the legs of the softshells in the oil for 30 seconds. Then carefully drop the softshells in the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Season with Essence. To serve, lay two of the softshells, legs up on the bottom of each plate. Spoon the pilau in the center of each softshell. Drizzle the sauce over the top and garnish with parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 511 Calories (kcal); 8g Total Fat; (14% calories from fat); 11g Protein; 98g Carbohydrate; 73mg Cholesterol; 66mg Sodium Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Empanada Dough Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Empanadas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Masa harina (available in Mexican or Latin American markets) 1/2 cup All-purpose flour 1/2 cup Yellow cornmeal 1/2 teaspoon Baking powder 1/2 teaspoon Southwest Spice -- see * Note 1/2 teaspoon Salt Freshly-ground black pepper 2 tablespoons Solid vegetable shortening 1 1/2 cups Filling of your choice (such as crab or spicy beef) 1 Egg -- beaten with 2 tablespoons Water -- for egg wash * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection. Combine masa harina, flour, cornmeal, baking powder, Southwest Spice, salt and 3 turns pepper in a medium bowl and mix thoroughly. Cream in shortening with a fork until mixture resembles coarse crumbs. Add about 1 cup water, a little at a time, working dough until all water is completely incorporated. Use just enough water to make dough come together. Turn dough out onto a lightly-floured surface and pat into a 12- by 3-inch log. Refrigerate until firm, about 20 minutes. Preheat oven to 375 degrees. Remove dough from refrigerator and divide log into 4 equal sections, each about 3 inches long. Carefully roll out each section between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick. Handle dough with care to keep from cracking. Brush top sides of rounds with egg wash. Mound filling in center of each round and fold dough to form a half-moon shape. Crimp edges with a fork and brush with remaining egg wash. Transfer empanadas to a parchment or wax-paper-lined baking sheet and bake 35 minutes until golden. This recipe yields 4 empanadas. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-021 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 3g Total Fat; (9% calories from fat); 7g Protein; 47g Carbohydrate; 47mg Cholesterol; 344mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Escargot A La Provence Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Escargot/Snails Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons olive oil 1/4 cup chopped shallots Salt -- to taste Freshly-ground black pepper -- to taste 3 dozen fresh snails -- purged, and removed from the shell 1 tablespoon chopped garlic 1 cup dry white wine 4 tablespoons cold butter -- cut small pieces 1 cup Aioli -- (see recipe) 1 cup fine dried bread crumbs 1 tablespoon finely-chopped fresh parsley leaves 1 loaf of crusty French bread In a large sauté pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots. Season with salt and pepper. Sauté for 1 minute. Add the snails and garlic. Season with salt and pepper. Continue to sauté for 1 minute. Add the wine and bring to a simmer. Cook for 10 minutes. Stir in the cold butter. Preheat the oven to 425 degrees. Remove the pan from the heat. Place the snails in the porcelain snail dishes. Spoon the liquid over each snail. Spoon a teaspoon of the aioli over each snail. In a small mixing bowl, combine the bread crumbs, parsley and remaining oil. Season with salt and pepper. Mix well. Sprinkle the bread crumb mixture over the aioli. Place the dishes on a baking dish and place on the top shelf of the oven. Broil for 2 minutes. Remove the pan from the oven and cool slightly. Serve the snails with French Bread and wine. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D42) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 19g Total Fat; (94% calories from fat); trace Protein; 2g Carbohydrate; 21mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Escargot En Croute Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Seafood Snails/Escargot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Softened butter 2 teaspoons Chopped parsley 1 1/2 teaspoons Chopped garlic 1 teaspoon Chopped lemon zest 1 1/2 cups French Tomato Sauce -- see * Note (or use your own) 2 1/2 cups Cooked snails -- if from a can please rinse thoroughly Salt -- to taste Freshly-ground black pepper -- to taste 1 Eight-inch round disk of puff pastry 1 Egg -- beaten * Note: See the "French Tomato Sauce" recipe which is included in this collection. Preheat oven to 400 degrees. In a bowl combine the softened butter, parsley, garlic, and lemon zest, and season with salt and pepper. In another bowl combine the tomato sauce and snails, mixing well to coat. Season with salt and pepper. Place the snail mixture in a 1-quart souffle dish. Dot the top of the snail mixture with butter. Lightly brush the edge of the souffle dish with some of the beaten egg. Top the entire dish with the puff pastry disk pressing it over the edges of the souffle dish to form a seal. Brush the surface with the remaining egg. Bake for 20 minutes or until the pastry puffs up and turns golden brown. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2200 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); 1g Total Fat; (55% calories from fat); 1g Protein; 1g Carbohydrate; 47mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Escargots In A Pastry Dome Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Snails/Escargot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can escargots - (6 dozen count) 1 1/2 cups dry red wine 1/4 cup minced shallots 3 tablespoons chopped garlic 1 large sprig fresh thyme 2 bay leaves 1/4 teaspoon salt -- plus 1/8 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/2 pound unsalted butter - (2 sticks) -- at room temperature 1/2 cup chopped fresh parsley leaves 1 sheet frozen puff pastry - (11" by 14") -- defrosted 1 large egg -- beaten with 1 teaspoon water Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside. In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool. Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately. Preheat the oven to 350 degrees. With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix. Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix. Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin. Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg. Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes. Remove from the oven and let cool slightly before serving. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C76) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 1g Total Fat; (25% calories from fat); 1g Protein; 3g Carbohydrate; 23mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Espagnole Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts Basic Brown Stock -- hot, see * Note 9 ounces Brown roux 1 pound Bacon -- diced, rendered, and fat reserved 2 cups Chopped onions 1 cup Chopped carrots 1 cup Chopped celery 1/2 cup Tomato puree 1 Bouquet garni Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Basic Brown Stock" recipe which is included in this collection. In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap. This recipe yields about 1 gallon of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2861 Calories (kcal); 224g Total Fat; (71% calories from fat); 146g Protein; 59g Carbohydrate; 386mg Cholesterol; 7903mg Sodium Food Exchanges: 0 Grain(Starch); 18 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Exotic Mushroom Bread Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Puddings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 3 cups onions -- julienned Salt -- to taste Cayenne -- to taste Freshly-ground black pepper -- to taste 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, etc. -- wiped clean, and julienned 1 tablespoon chopped garlic 5 large eggs 2 cups heavy cream 1 dash hot pepper sauce 1 dash Worcestershire sauce 8 slices white bread -- crusts removed, cut into 1" cubes - (abt 4 cups) 1/2 cup grated Parmigiano-Reggiano cheese Parsley -- for garnish Preheat the oven to 350 degrees. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter. Heat the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool. In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blended. Add the onion-mushroom mixture and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 24g Total Fat; (71% calories from fat); 6g Protein; 16g Carbohydrate; 168mg Cholesterol; 192mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Exotic Mushroom Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Mushrooms Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Flour -- plus 2 tablespoons Flour 2 teaspoons Salt 1/2 teaspoon Cayenne 1 cup Lard 2 tablespoons Ice water - (to 3 tbspns) 2 tablespoons Butter 1/2 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Sliced exotic mushrooms (such as lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.) 2 teaspoons Chopped garlic 2 cups Heavy cream 3 large Eggs 1 dash Hot pepper sauce 1 dash Worcestershire sauce 1 cup Grated white cheddar cheese 4 ounces Parmigiano-Reggiano cheese -- shaved 2 cups Pea shoots Drizzle of white truffle oil In a mixing bowl, combine 2 1/2 cups of the flour, 2 teaspoons of the salt, and 1/4 teaspoon of the cayenne. Cut in the lard with a pastry blender until the mixture resembles coarse meal. Add the ice water and mix until the dough comes away from the sides of the bowl. Form the dough into a ball and cover with plastic wrap. Place in the refrigerator and chill for 1 hour. Preheat the oven to 350 degrees. Remove the dough from the refrigerator and let sit for about 5 minutes. Lightly dust a work surface with the remaining flour. Roll the dough out into a 12-inch round about 1/4-inch thick. Fold the dough into fourths and place it in a 10-inch tart pan. Roll a wooden rolling pin over the pan to cut off the excess dough. Prick the bottom of the crust all over with a fork. In a medium saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve. In a mixing bowl, toss the pea shoots with the truffle oil. Season with salt and pepper. To serve, place a slice of the tart in the center of each plate. Garnish each with a pile of the pea shoots. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B67) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 640 Calories (kcal); 53g Total Fat; (73% calories from fat); 8g Protein; 34g Carbohydrate; 184mg Cholesterol; 609mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eye Openers - Absinthe Suissesse Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces Pernod 1/2 ounce Orgeat -- see * Note 1 Egg white -- optional 1/2 ounce Heavy cream 4 ounces Shaved ice * Note: Orgeat (almond simple syrup) is available in Italian or specialty stores. In freezer chill an old-fashioned glass until frosted. In a blender combine all ingredients; process 5 seconds or until frothy. Pour into prepared glass and serve. This recipe yields 1 eye opener. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 5g Total Fat; (72% calories from fat); 4g Protein; 1g Carbohydrate; 19mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Eye Openers - Milk Punch Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces randy 1/2 teaspoon anilla extract 1/2 ounce imple syrup 1 ounce alf and half 2 ounces ilk F reshly-grated nutmeg In a cocktail shaker combine brandy, vanilla, syrup, half-and-half, and milk; fill with ice cubes. Shake vigorously until chilled; strain into a cocktail glass, dust with nutmeg and serve. This recipe yields 1 eye opener. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Eye Openers - Sazerac Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- a few drops Herbsaint or Pernod 1 1/2 ounces Whiskey or rye 1/3 ounce Simple syrup 4 ounces Peychaud bitters 2 ounces Angostura bitters Ice cubes Lemon twist In a 9-ounce glass swirl a few drops Herbsaint until glass is coated; discard any extra. In a cocktail shaker combine whiskey, syrup and bitters; fill with ice cubes. Shake vigorously until chilled; strain into prepared glass. Serve garnished with lemon twist. This recipe yields 1 eye opener. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fall River Clam Chowder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Diced bacon - (abt 4 oz) 1 cup Chopped leeks, white part only 2 cups Peeled, 1/2" diced potatoes 1 cup Water 3 cups Half-and-half 1 pound Chopped clams Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Shaved green onions Bayou Blast - {Emeril's Creole Seasoning} -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Bayou Blast, if desired. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 2g Total Fat; (12% calories from fat); 29g Protein; 6g Carbohydrate; 76mg Cholesterol; 129mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fall River Clam Chowder I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon -- medium diced 1 cup Chopped leeks - (abt 1 lb) 1 cup Chopped yellow onions 1/2 cup Chopped celery 1 Carrot -- peeled, diced 3 Bay leaves 1 tablespoon Chopped fresh thyme 1/2 cup Flour 1 pound White potatoes -- peeled, and -- medium diced 4 cups Clam juice 2 cups Heavy cream 2 pounds Little neck clams -- shucked, chopped 2 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 666 Calories (kcal); 48g Total Fat; (64% calories from fat); 17g Protein; 42g Carbohydrate; 141mg Cholesterol; 1295mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fancified Sauerkraut Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cabbage Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for cooking 6 ounces Smoked bacon -- diced small 1 cup Thinly-sliced onions 1 cup Grated Granny Smith apple 1 teaspoon Dry leaf thyme 1/2 teaspoon Caraway seeds 2 Crushed juniper berries 3 cups Fresh sauerkraut -- rinsed 2 cups Chicken stock 1 cup Grated Idaho potatoes 2 tablespoons Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste Heat 1 tablespoon cooking oil in a large soup pot. Cook bacon until crispy. Add the onion and apple, cook for 4 minutes. Add the thyme, caraway seeds, juniper berries, and kraut. Stir to thoroughly mix. Add the stock and simmer, covered for 5 minutes. Add the potatoes and butter. Stir and cook for 5 more minutes. Season with salt and pepper. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 2g Total Fat; (92% calories from fat); trace Protein; trace Carbohydrate; 6mg Cholesterol; 430mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Farofa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : * Brazilian Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 2 1/2 cups Manioc flour Salt In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat. This recipe yields 2 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 34g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 93mg Cholesterol; 351mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fast French Puff Pastry Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Unbleached all-purpose flour 1 cup Plain bleached cake flour 6 1/2 sticks Chilled unsalted butter 1 1/2 teaspoons Salt 1 cup Ice water Place the flour in your mixing bowl. Rapidly cut the sticks of chilled butter into lengthwise quarters, then into 1/2-inch dice; add to the flour. Add the salt. Blend flour and butter together rapidly, the butter should be roughly broken up but stay in lumps the size of large lima beans. Blend in the water, mixing just enough so that dough masses roughly together but butter pieces remain about the same size. Turn dough out onto a lightly-floured work surface. Rapidly push and pat and roll it out into a 12- by 18-inch rectangle. It will look messy. Lightly flour top of dough and, with a pastry sheet to help you, flip the bottom of the rectangle up over the middle, and then flip the top down to cover it, as though folding a business letter. Lift the dough off the work surface with a pastry sheet; scrape the work surface clean, flour the surface lightly and return the dough to it, settling it down in front of you so that the top flap is at your right. Lightly flour top of the dough, and pat, push, and roll it out again into a rectangle; it will look a little less messy. Fold again into three as before, each of three "roll-and-fold" operations is called a "turn". Roll out and fold 2 more times, making 4 "turns" in all, and by the last "turn" of the pastry it should actually look like dough. You should see large flakes of butter scattered under the surface on the dough, which is just as it should be. With the balls of your fingers make 4 depressions in the dough to indicate the 4 turns. Wrap the dough in plastic, place in a plastic bag and refrigerate for 40 minutes to firm the butter and relax the gluten in the dough. Give the dough 2 more turns, beating it back and forth and up and down first if chilled and hard. Let the dough rest another 30 minutes if it seems rubbery and hard to roll; then it is ready for forming and baking. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 3205mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Feijoada (Brazilian Black Beans) Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : * Brazilian Dried Beans Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Chopped onions 2 tablespoons Chopped garlic 2 Bay leaves Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Chorico sausage -- sliced 1/4" thick 1 pound Carne seca or other salted cured beef -- soaked overnight, and cubed 1 pound Baby back spareribs -- cut individual ribs 1 pound Black beans 10 cups Water 4 cups Sauteed collared or kale greens 4 cups Cooked white rice Brazilian hot sauce -- to taste 1 Orange -- halved, and cut into thin slices Farofa -- see * Note * Note: Farofa See the "Farofa" recipe which is included in this collection. In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and Farofa. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 5g Total Fat; (10% calories from fat); 15g Protein; 67g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fennel Salad And Fusilli Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pasta Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SALAD === 1 Fennel bulb -- trimmed 1/4 cup Thinly-sliced red onion 1 teaspoon Champagne vinegar 1 tablespoon Olive oil Cracked black pepper Salt -- to taste 4 Belgium endive leaves -- thinly sliced 1 tablespoon Chopped fresh flat-leaf parsley === FOR THE PASTA === 1 1/2 cups Pitted cured black olives 1 teaspoon Minced garlic 1/2 cup Olive oil 2 tablespoons Chopped fresh basil 2 tablespoons Chopped fresh flat-leaf parsley 2 tablespoons Chopped fresh marjoram 2 tablespoons Chopped fresh thyme 1/2 teaspoon Crushed red pepper flakes Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Cooked fucilli -- cooked very al dente -- and cooled 1/4 cup Freshly-grated Parmesan cheese For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss. Taste and adjust the seasonings. For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve. This recipe yields 4 salad and pasta servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 31g Total Fat; (92% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ferdie (Mother's Favorite Offering) Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Crusty loaf French bread 4 ounces Sliced turkey 4 ounces Sliced baked ham 4 ounces Sliced roast beef 2 tablespoons Mayonnaise Tabasco sauce -- to taste 3/4 cup Shredded white cabbage 1 large Tomato -- sliced thin 12 Dill pickle slices Slice French bread open across middle, open it up and evenly layer all meats onto bottom half. Spread mayonnaise on top half. Shake Tabasco over, to taste. Spread cabbage, tomatoes and pickles over meats. Close sandwich, slice in half and dig in. This recipe yields 1 large sandwich. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2131 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 24g Total Fat; (83% calories from fat); 2g Protein; 9g Carbohydrate; 10mg Cholesterol; 1244mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fiadone Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh cheese, such as ricotta 1/2 cup sugar 2 egg yolks 1 egg 1 lemon -- zested 1 lemon -- juiced 1/2 cup sultans, or golden raisins 1 unbaked 9" pie crust 8 sprigs fresh mint Preheat the oven to 350 degrees. In a mixing bowl, combine the cheese, sugar, yolks, egg, lemon zest and lemon juice. Mix well. Fold in the sultans. Pour into the prepared pie crust. Place in the center of the oven and bake for about 30 minutes or until the top is golden brown. Remove from the oven and cool completely. Garnish with sprigs of fresh mint. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C56) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 2g Total Fat; (20% calories from fat); 2g Protein; 15g Carbohydrate; 77mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fig Preserves Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh ripe figs -- washed, stemmed 1 cup Sugar In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes. If processing, pour hot preserves mixture into a hot, sterile 1-quart or two 1-pint glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place. This recipe yields 1 quart of preserves. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Fillet Of Sole Escabeche Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 3/4 cup Fresh lime juice 1 tablespoon Finely-chopped fresh cilantro 1 small Jalapeno -- stemmed, seeded, and finely chopped 1 teaspoon Chopped garlic 1 pound Sole fillet, skin off -- cut 1/2" cubes Salt -- to taste 1 cup Flour Vegetable oil -- for frying Cilantro Tartar Sauce -- see * Note * Note: See the "Cilantro Tartar Sauce" recipe which is included in this collection. In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic. Whisk until smooth. Season the fish with salt. Add the fish to the marinade and toss well. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oil to 360 degrees. Remove the fish from the refrigerator and drain. Season the flour with salt and pepper. Dredge the fish in the flour, coating completely. Fry the fish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve warm with the Cilantro Tartar Sauce. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C25) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 14g Total Fat; (49% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Filling For Russian Cigarettes Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fillings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup granulated sugar 3 tablespoons water 1 ounce light corn syrup 3 ounces blanched almonds 1 3/4 ounces confectioners’ sugar Kirsch, dark Jamaican rum or curacao Green food coloring Combine the sugar, 3 tablespoons of water and corn syrup in a small saucepan or caramel pot and stir to thoroughly moisten the sugar. Bring to a boil over medium heat. Wash down the walls of the pot with a moistened pastry brush to dissolve any sugar crystals that form there. Then continue boiling until the sugar reaches the firm-ball stage, or about 245 degrees. Meanwhile, combine the almonds and confectioners’ sugar in your food processor. When the syrup is ready, turn on the food processor and pour in the syrup. Continue process until the almonds paste is completely smooth. It will be hot. Transfer the almond paste to a stainless-steel bowl, cover it with a damp kitchen towel to prevent it from drying out, and let rest to room temperature. Place the almond paste on your countertop and gradually work in the liqueur by kneading it with the heel of your hand. Add sufficient liqueur to make the almond paste soft enough to pipe from a pastry bag, but not runny. Tint the almond paste green by kneading in 1 or 2 drops of green food coloring. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1159 Calories (kcal); 45g Total Fat; (32% calories from fat); 17g Protein; 187g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 11 1/2 Other Carbohydrates NOTES : Recipe from "The French Cookie Book", by Bruce Healy with Paul Bugat Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fire Roasted Corn And Tomato Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Fresh corn ears Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 Ripe Italian plum tomatoes -- peeled, seeded, and diced 1/4 cup Minced red onions 1 teaspoon Minced Habanero peppers 2 tablespoons Chopped fresh cilantro 1 tablespoon Freshly-squeezed lime juice 1 tablespoon Freshly-squeezed lemon juice Season the corn with olive oil, salt and pepper. Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. This recipe yields ?? cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C21) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fire-Roasted Corn Dip With Crispy Flour And Blue Corn Chips Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Fresh sweet corn ears -- shucked 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Butter 1 cup Minced onions 1/4 cup Small-diced red bell peppers 1/4 cup Small-diced yellow bell peppers 1 medium Jalapeno -- stemmed, seeded, and minced 1 tablespoon Chopped garlic 1 cup Homemade mayonnaise 1/2 pound Grated Monterey Jack Cheese 2 tablespoons Finely-chopped green onions, green part only 6 small Flour tortillas -- quartered 6 small Blue corn tortillas -- quartered 1/4 cup Chopped black olives Preheat the oven to 400 degrees. Rub each ear of the corn with the oil. Season with salt and pepper. Place the corn on the grill or either on a open flame. Cook the corn for 1 minute on all sides. Remove from the heat and cool. Using a sharp knife, remove the kernels from the cob. In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2 minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from the heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the green onions. Season with salt and pepper. Pour the mixture into a greased 6-cup oven-proof oval baking dish. Spread evenly and top with the remaining cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Garnish the dip with the chopped olives. Serve warm with the chips. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 12g Total Fat; (34% calories from fat); 7g Protein; 43g Carbohydrate; 5mg Cholesterol; 365mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Firecrackers Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for deep-frying 1/2 cup Dates -- chopped 1/4 cup Walnuts -- chopped 1 teaspoon Orange zest 1 teaspoon Orange juice 8 small Wonton wrappers Confectioners' sugar -- for garnish Heat oil in a wok or deep fryer to 360 degrees. Combine dates, walnuts, orange zest and juice. Lay out wonton wrappers with a point facing you, top with a small spoonful of date mixture and roll away from you into a tight cylinder; it will look like a little cigarette. Fry, in batches if necessary, until golden; remove with a slotted spoon and drain on paper towels. Let cool slightly and dust with confectioners' sugar. This recipe yields 8 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-086 broadcast 02-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Firehouse Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rabbit Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Rabbit - (abt 2 1/2 lbs dressed) -- cut serving pieces Bayou Blast -- see * Note 1 cup Vegetable oil -- plus 2 tablespoons Vegetable oil 1 1/4 cups Flour 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped bell peppers Salt -- to taste Cayenne -- to taste 1 pound Smoked sausage -- cut 1/2" slices (such as andouille or kilbasa) 3 Bay leaves 6 cups Dark chicken or other stock 2 tablespoons Chopped parsley 1/2 cup Chopped green onions 1 tablespoon File powder 2 cups Cooked long-grain white rice * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Bayou Blast. Dust the rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B79) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1201 Calories (kcal); 96g Total Fat; (72% calories from fat); 23g Protein; 61g Carbohydrate; 81mg Cholesterol; 1105mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish And Chips Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Vegetable oil 6 cups Thinly-sliced unpeeled red potatoes 12 ounces Beer - (1 bottle) 2 large Eggs 3 cups Flour -- divided 1 teaspoon Baking powder Salt -- to taste Freshly-ground black pepper -- to taste Emeril’s Essence -- see * Note 1 1/2 pounds White fish fillets - (four 6-oz fillets) -- each cut in half (such as scrod, haddock, or cod) 2 tablespoons White vinegar 1 recipe Basil Mayonnaise -- see * Note 3 whole Grilled green onions 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers * Note: See the “Emeril’s Essence Information” and “Basil Mayonnaise” recipes which are included in this collection. In a large skillet, heat the vegetable oil. When the oil is hot, add the potatoes, separating the slices with a spoon and fry for 2 minutes. Reduce the heat and fry for 3 minutes, stirring constantly. Remove the chips and drain on a paper-lined baking sheet pan. Allow the potatoes to cool completely, about 10 minutes, set aside. In a mixing bowl, combine the beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture until the batter is smooth. Season with salt and pepper. Season the fillets and remaining flour with Emeril’sEssence. Dredge the fillets in the flour. Turn up the heat to the oil. Dip each piece of fish into the beer batter, covering the fish completely. Shake off any excess batter and place the fish in the hot oil. Fry the fish in two batches, for about 4 to 5 minutes on each side, or until the fish is crispy. Remove the fish from the oil and drain on a paper-lined plate. Season the fish with salt and pepper. Set the fish aside in warm oven. Add the cooled potatoes to the hot oil and fry until the chips are crisp and golden, about 4 minutes. Remove the potatoes from the oil and drain on a paper-lined plate. Place the potatoes in a mixing bowl and toss with the vinegar, salt and pepper. Spoon the Basil Mayonnaise in the center of the plate and around the rim. Mound the chips in the center of the sauce. Lay the fish directly on top of the chips. Garnish with the grilled green onions, parsley, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2411 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4230 Calories (kcal); 439g Total Fat; (92% calories from fat); 12g Protein; 73g Carbohydrate; 94mg Cholesterol; 152mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 87 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish House's Fried Oysters Caesar Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small garlic cloves 8 egg yolks 4 anchovy fillets 1 tablespoon Dijon mustard 1 fresh lemon -- juiced 1 dash Worcestershire sauce 1 dash Crystal Hot sauce 1 cup olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 large romaine lettuce heads -- washed, ribbed, and patted dry Oil -- for frying 3 dozen large freshly-shucked oysters Creole seasoning -- see * Note 1 cup all-purpose flour 1 cup masa flour 12 ounces homemade croutons 3 ounces Parmigiano-Reggiano cheese -- peeled long strips * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer to 360 degrees. Rub the inside of a large wooden bowl, with the garlic cloves. Remove the garlic cloves, and finely chop. Add the egg yolk, garlic, anchovies and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly. Whisk until all of the ingredients are incorporated. Season the dressing with salt and pepper. Gently tear the lettuce into bite-size portions and add the salad bowl. Have ready a pot of hot oil, for frying. Season the oysters with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until crispy and golden, about 2 to 3 minutes. Remove the oysters and drain on paper towels. Season with Creole seasoning. Toss the salad and dressing well. Add the croutons. Toss well. Mound the salad in the center of each serving plate. Arrange the oysters around the salad and garnish with the cheese. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D66) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 43g Total Fat; (80% calories from fat); 7g Protein; 17g Carbohydrate; 286mg Cholesterol; 140mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish Marcelle Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Artichokes Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1/2 cup Thinly-sliced shiitake mushrooms 1 cup Thinly-sliced cooked artichoke bottoms Juice of 1 lemon 1 tablespoon Heavy cream 1 tablespoon Chopped green onions -- plus extra Chopped green onions -- for garnish 3 tablespoons Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Flour 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 Egg 2 six-ounce Snapper or redfish fillets * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat 1 tablespoon oil in a saute pan, add mushrooms and cook until tender. Add artichokes and lemon juice and cook until juice reduces. Add cream and reduce for 2 minutes. Add green onions and butter, whisking until melted and incorporated. Season to taste with salt and pepper. Keep warm over very low heat while you finish fish. Meanwhile, in a shallow plate combine flour with Bayou Blast to taste. In another plate whisk egg with 1/4 cup water. In a saute pan heat remaining oil. Season both sides of fish fillets with salt and pepper, dredge in flour, dip in egg wash, then dredge in flour again; add immediately to hot oil. Fry, watching carefully, and turning when first side is golden brown, about 5 minutes in all. To serve, top fillets with the sauce and garnish with green onions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2139 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 618 Calories (kcal); 43g Total Fat; (62% calories from fat); 10g Protein; 48g Carbohydrate; 150mg Cholesterol; 35mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish Soup With Summer Vegetables And Rouille Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups thinly-sliced onions Salt -- to taste Freshly-ground black pepper -- to taste 1 cup thinly-sliced fennel 6 baby artichokes -- trimmed, halved Zest of one medium orange 8 cups fish stock 4 1/2 cups chopped peeled seeded fresh tomatoes 1/2 pound Swiss Chard -- thinly sliced 1 pound baby new or red potatoes -- quartered 3 pounds firm white fish -- cut into 2" pieces (such as daurade, sole, bass, grouper, pollack, etc.) 1/2 cup finely-chopped parsley 12 toasted French bread rounds -- (2" rounds and 1/4" thick) === ROUILLE === 1 red pepper -- roasted, peeled 2 garlic cloves 1 piece white bread -- torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of 1 lemon 3/4 cup olive oil - (to 1 cup) Salt -- to taste Freshly-ground black pepper -- to taste In a large saucepan or Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 minutes. Add the fennel. Season with salt and pepper. Continue to saute for 4 minutes. Add the artichokes, orange zest and fish stock. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard and potatoes. Simmer for 10 minutes. Season the fish with salt and pepper. Lay the fish in the simmering liquid. Cook for 5 minutes, or until the fish is flaky. Stir in the parsley. For the Rouille: In a food processor, combine all of the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper. (Makes about 1 1/2 cups) To serve, lay a couple of the croutons in the center of each serving bowl. Ladle the soup over the croutons. Drizzle the Rouille over each serving. Serve immediately. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 13g Total Fat; (71% calories from fat); 3g Protein; 9g Carbohydrate; 57mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Redfish fillets or other firm white fish, such as snapper, drum, or grouper 4 teaspoons Rustic Rub -- see * Note 1/3 cup Vegetable oil 1/3 cup Flour 1 cup Chopped celery 1 cup Chopped onions 1/2 cup Chopped bell peppers 2 Mild green chilies or banana peppers -- halved lengthwise, -- and seeded 2 Bay leaves 1 tablespoon Minced garlic 2 cups Peeled, seeded, chopped tomatoes (or 2 cups chopped canned tomatoes) 1 cup Water 1 3/4 cups Chicken broth 3/4 teaspoon Salt 1/4 teaspoon Cayenne pepper 1/4 cup Chopped green onions 2 tablespoons Chopped parsley * Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection. Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the Rustic Rub. Set aside in the refrigerator. Make a roux by combinding the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon Rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot. This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A23 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 19g Total Fat; (69% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 765mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish With Potato Crust And Red Pepper Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Fish fillets - (6 to 8 oz ea) (such as pompano, catfish, sea bass, grouper or lemon fish) 2 tablespoons Bayou Blast -- see * Note 4 teaspoons Dijon-style mustard 2 cups Grated potatoes, preferably by hand using the large holes on grater 1 teaspoon Salt Feshly-ground black pepper 1/2 cup Olive oil Red Pepper Sauce -- see * Note 4 tablespoons Snipped fresh chives -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Red Pepper Sauce” recipes which are included in this collection. Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on each fillet, and top with 1/2 cup of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with 1/4 teaspoon of the salt and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high heat, using 1/4 cup oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 27g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 596mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish With Vinegar Chips And Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Beer 2 Eggs 3 cups Flour 1 teaspoon Baking powder 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground white pepper 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 4 White fish fillets - (5 oz ea) (scrod, haddock, grouper or catfish) 10 cups Vegetable oil Fried Vinegar Chips -- see * Note 1 cup Tartar Sauce, homemade or prepared -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}”, “Fried Vinegar Chips” and “Tartar Sauce” recipes which are included in this collection. In a medium bowl, whisk together beer, eggs, 2 1/2 cups of the flour, baking powder, salt and white pepper until thick, frothy and thoroughly blended. Combine remaining 1/2 cup flour with 1 teaspoon of the Bayou Blast in another bowl. Dust fillets with the remaining Creole seasoning; cut each fillet in half crosswise. Dredge each half in seasoned flour. Meanwhile, heat oil in a large deep fryer or heavy pot to 365 degrees. If you are making the chips, fry them once before frying fish, and remove to cool. Turn up heat to high, and test to make sure it is hot before frying fish. Dip each piece of fish completely in beer batter and shake off any excess. Place in hot oil and fry, turning each piece once or twice, until puffed, crispy and golden-brown, about 10 minutes; do this in several batches, if necessary. Keep each batch warm in the oven while you prepare the next and finish frying the chips. For each serving, serve 2 halves of fish with Fried Vinegar Chips and several spoonfuls of Tartar Sauce. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-005 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 5227 Calories (kcal); 548g Total Fat; (93% calories from fat); 13g Protein; 75g Carbohydrate; 94mg Cholesterol; 422mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 109 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Five Onion Foccacia And Roasted Vegetable Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Julienned onions 1 cup Julienned red onions 1 cup Julienned leeks 1/4 cup Julienned shallots 2 tablespoons Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 envelope Active dry yeast - (1/4 oz) 1 tablespoon Sugar 1 cup Warm water -- about 110 degrees 1 teaspoon Salt 3 1/2 cups All-purpose flour 1 teaspoon Vegetable oil 3 tablespoons Kosher salt 1 Red pepper -- roasted, julienned 1 Yellow pepper -- roasted, julienned 1 small Eggplant -- roasted and sliced 1 medium Beet -- roasted, peeled, -- and sliced 1 Zucchini -- roasted and sliced 1 Yellow squash -- roasted and sliced 1/2 cup Roasted garlic aioli 1/2 pound Fontana cheese -- sliced Preheat the oven to 350 degrees. In a saute pan, heat the olive oil. When the oil is hot, add the onions, leeks, and shallots. Saute for 15 minutes, or until the onions are caramelized. Stir in the garlic. Season with salt and pepper. Remove from the heat. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the onions mixture. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough and press the dough out to form the size of the pan. Place dough in pan and sprinkle with kosher salt. Cover the dough and allow to double in size, about 45 minutes. Bake the dough for 30 to 35 minutes or until the dough is golden-brown. Slice the bread into 8 to 12 pieces, depending on desired size of the sandwich. Divide the roasted vegetables between the sandwiches. Spread each piece of foccacia with the aioli. Build each sandwich, using all the vegetables and cheese. Place the sandwiches on a baking sheet and place in the oven. Bake for 5 to 8 minutes, or until the sandwiches are hot and the cheese is melted. This recipe yields 4 to 6 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 554 Calories (kcal); 9g Total Fat; (15% calories from fat); 14g Protein; 103g Carbohydrate; 0mg Cholesterol; 4790mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Five Spice Spare Ribs With Crunchy Slaw Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork baby back rib racks - (abt 3 1/2 lbs ea) Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup five-spice powder 1 recipe Sweet Orange BBQ Sauce -- (see recipe) 1 recipe Crunchy Slaw II -- (see recipe) Sesame oil -- for drizzling Fresh sprigs cilantro Season both sides of the ribs generously with salt and pepper. Sprinkle the ribs generously with the spice powder. Wrap each rack tightly in plastic wrap and then wrap tightly in aluminum foil. Place in the refrigerator and refrigerate overnight. Preheat the oven to 375 degrees. Bring the ribs to room temperature. Place on a baking sheet and cook for 1 1/2 hours in the plastic wrap and foil. Remove from the oven and cool slightly before serving. Brush the ribs with the Sweet Orange BBQ Sauce. Slice into 2 rib sections. Mound the Crunchy Slaw in the center of each plate. Lay the rib sections next to the slaw. Drizzle the entire plate with sesame oil. Garnish with the cilantro. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flaky Butter Pie Crust Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups Flour 1 teaspoon Salt 1/2 cup Cold butter 2/3 cup Cold lard 4 tablespoons Ice water - (to 5 tbspns) In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness. This recipe yields two 9-inch pie crusts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2292 Calories (kcal); 96g Total Fat; (37% calories from fat); 43g Protein; 310g Carbohydrate; 248mg Cholesterol; 3076mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Flambed Tangerines Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1/2 cup Sugar 6 whole Tangerines -- peeled, pith removed 1/4 cup Grand Marnier 1 1/2 teaspoons Cinnamon 1/2 teaspoon Ground nutmeg 1 quart Vanilla ice cream Chopped tangerine zest -- for garnish In a saute pan melt 1 tablespoon butter, add sugar and tangerines. Stir continuously 2 minutes; as it cooks sugar will begin to turn golden and thicken. Carefully add Grand Marnier. CAUTION: IT WILL IGNITE. Shake pan until flame goes out, then reduce 1 minute more. Stir in remaining butter and spices. Scoop ice cream into dessert bowls and spoon tangerines on top. Garnish with chopped zest. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-066 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 14g Total Fat; (36% calories from fat); 4g Protein; 51g Carbohydrate; 49mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flambing Pears Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 1 cup Sugar 2 pounds Cooking pears -- cored, and sliced 1/4" thick 1 pinch Salt Splash of Pear William Brandy 16 slices Cake, pound - (1/4" thick) 8 scoops Ice cream 1 cup Spiced or candied pecan pieces Confectioners' Sugar In a large saute pan, over medium heat, melt the butter. Add the sugar. Using a wooden spoon, stir the sugar until it dissolves. Continue to stir until the sugar starts to turn a caramel color, about 4 to 6 minutes. Add the pears and a pinch of salt. Continue to saute for 4 minutes. Remove the pan from the heat and carefully add the brandy. Place the pan back over the heat and with an electric kitchen torch, flame the pears. Shake the pan back and fourth several times until the flame dies out. Place a scoop of ice cream between two slices of the pound cake, forming a sandwich. To serve, place the ice cream sandwiches in the center of each serving plate. Spoon the pears over the sandwiches. Garnish with the pecans and sugar. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B79) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 11g Total Fat; (37% calories from fat); 2g Protein; 41g Carbohydrate; 41mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flank Steak Pinwheels Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Flank steak 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1/2 cup Roasted garlic cloves 1 tablespoon Minced anchovies 2 tablespoons Grated Parmesan cheese Salt -- to taste Freshly-ground black pepper -- to taste Olive oil -- up to 1/4 cup 8 slices Bacon 10 Wood skewers -- soaked 30 minutes 2 tablespoons Chopped parsley -- for garnish Homemade Worcestershire sauce (optional) -- for serving * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Butterfly flank steak, cutting steak horizontally through the middle, leaving it attached at one end, to create a flat, thin rectangular slice. Generously season both sides with Bayou Blast. Into a small bowl squeeze roasted garlic cloves and combine with anchovies, Parmesan cheese and freshly-ground black pepper; mash, adding enough olive oil, a few drops at a time, to bind mixture. Spread garlic mixture evenly over steak. Lay bacon across steak, to cover entire surface. Roll up long side, jelly-roll fashion. Slice roll into 1 1/2-inch thick "pinwheels", securing each one closed with a skewer, as you cut them. Season with salt and pepper. Grill on a preheated hot grill, 4 minutes per side for medium-done. Serve 3 per serving, with homemade Worcestershire sauce, if desired. Serve garnished with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-127 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 19g Total Fat; (60% calories from fat); 27g Protein; trace Carbohydrate; 71mg Cholesterol; 329mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flat Mushroom Flan Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 2 cups Chopped onions 4 cups Sliced wild mushrooms (shiitakes, hedgehogs, chanterelles -- oysters) Salt -- to taste Freshly-ground black pepper -- to taste 1 Nine-inch puff pastry circle -- roll out 1/2" thick (docked and lightly blind-baked) 1/4 cup Bread crumbs 2 tablespoons Bread crumbs 1/4 cup Grated Parmesan cheese 1 tablespoon Chopped basil 2 tablespoons Good olive oil -- to drizzle Preheat oven to 400 degrees. Melt the butter in a large saute pan, cook the onions over medium heat until they are brown and sweet, about 15 minutes. Add the mushrooms, and cook until tender and all the juices are cooked out, about 10 minutes. Season well with salt and pepper. Sprinkle the surface of the tart round with the 2 tablespoons of bread crumbs, this will help absorb any excess liquid. Spoon the mushrooms on top of the tart circle, flatten out within 1-inch of the edge. In a small bowl combine the 1/4 cup bread crumbs, cheese, and basil. Sprinkle this on top of the mushroom mixture. Place in the oven and brown, about 5 to 8 minutes. Drizzle with olive oil. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2189 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 678 Calories (kcal); 43g Total Fat; (56% calories from fat); 17g Protein; 58g Carbohydrate; 109mg Cholesterol; 1082mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 5 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flo's Chicken And Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE STOCK === 1 whole chicken - (abt 5 lbs) -- rinsed, innards removed, and patted dry 2 medium onions -- quartered 4 medium carrots -- peeled, chopped 4 celery stalks -- chopped 4 garlic cloves Salt -- to taste Freshly-ground black pepper -- to taste 2 bay leaves 3 sprigs fresh thyme Water -- to cover === FOR THE DRESSING === 2 tablespoons butter 2 cups chopped onions 1 cup chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons chopped garlic 2 cups cornbread cubes 2 cups white bread cubes 2 tablespoons ground sage 1/4 cup finely-chopped fresh parsley leaves -- plus extra for garnish 1 large egg For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium-low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside. For the dressing: In a sauté pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Sauté for 3 to 4 minutes, or until wilted. Add the garlic and continue to sauté for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. (Add more of the stock if needed. The mixture should still be very wet after it has set.) Preheat the oven to 375 degrees. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D57) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 7g Total Fat; (36% calories from fat); 5g Protein; 24g Carbohydrate; 62mg Cholesterol; 163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flo's Cilantro And Roasted Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds New potatoes 10 Fresh garlic cloves Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Homemade Mayonnaise -- see * Note 2 tablespoons Creole Mustard Juice of one fresh lemon 1/4 cup Fresh cilantro leaves -- washed, patted dry 4 Hard-boiled eggs -- sliced 1/2 small Red onion -- thinly sliced * Note: See the "Homemade Mayonnaise" recipe which is included in this collection. Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely. Using a mini food processor, combine the Homemade Mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 6g Total Fat; (18% calories from fat); 11g Protein; 43g Carbohydrate; 212mg Cholesterol; 77mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flo's Tuna Melt Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tuna steak - (12 oz) -- poached 1/2 cup Minced yellow onions 3 Hard-boiled eggs -- chopped 1 teaspoon Minced garlic 1 tablespoon Sweet pickle relish 1/4 cup Mayonnaise - (to 1/2 cup) Salt -- to taste Freshly-ground black pepper -- to taste 8 slices White bread -- toasted 4 slices Medium Cheddar cheese - (1 oz ea) 4 slices Creole tomatoes - (ea 1/2" thk) 1 Avocado 2 cups Cole slaw, purchased or home-made 4 bags Zap's Potato Chips 4 Pickle spears Preheat the oven to 400 degrees. Crumble the tuna into a mixing bowl. Add the onions, eggs, garlic, and relish. Mix thoroughly. Season the mixture with salt and pepper. Stir in enough mayonnaise to moisten the salad and according to taste. Reseason the salad with salt and pepper. Spread a quarter of the salad over each of four pieces of bread and place on a baking sheet. Top each salad with a piece of cheese. Place the sheet in the oven and cook for a couple of minutes or until the cheese melts. Season the tomato slices with salt and pepper. Peel and remove the pit from the avocado. Slice the avocado into 1/4-inch slices. Season the avocado with salt and pepper. Top the melted cheese with the tomatoes, avocados and remaining slices of toasted bread. Place each sandwich on a plate and cut in half. Garnish the sandwiches with the cole slaw, chips, and pickles. This recipe yields 4 Blue-Plate Lunch Specials. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 13g Total Fat; (42% calories from fat); 10g Protein; 30g Carbohydrate; 160mg Cholesterol; 352mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flo’s Mango Shortcake With A Fresh Coconut Ice Cream Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ripe mangos -- peeled, cored, and medium diced 1 cup sugar 2 tablespoons chiffonade fresh mint leaves 1 pinch freshly-ground black pepper === FOR THE CAKE === 1 tablespoon butter -- plus 1/3 cup butter -- at room temperature 1/3 cup solid vegetable shortening 1 3/4 cups sugar 3 eggs -- at room temperature 2 1/4 cups all-purpose flour 1/2 teaspoon salt 3 teaspoons baking powder 1 cup milk 1 teaspoon vanilla 1 recipe Fresh Coconut Ice Cream II -- (see recipe) For the Mangos: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and set aside while making the cake. Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper. Butter the entire pan with 1 tablespoon of the butter. For the Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 cup butter, shortening, and sugar together. Add the eggs, 1 at a time, and mix well. Sift the flour, salt and baking powder. Add the flour mixture alternately with the milk. Mix well. Add the vanilla. Pour into the prepared pan. Place in the oven on the middle rack. Bake until the top is golden and the cake springs back, about 30 minutes. Remove from the oven and cool for 5 minutes in the pan. Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack. Carefully remove the parchment paper on the bottom of the cake. Allow the cake to cool completely. Slice the cake into 24 equal pieces. Place 2 pieces of the cake in each serving bowl. Spoon some of the mango mixture over the cake. Place a couple of scoops of the ice cream on top of the mango mixture and serve. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 8g Total Fat; (20% calories from fat); 5g Protein; 65g Carbohydrate; 66mg Cholesterol; 297mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Floating Island Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Milk 4 Egg whites 1/2 cup Sugar 1 teaspoon Vanilla 1/2 teaspoon Cream of tartar 1 1/4 cups Creme anglaise 1/2 cup Caramel sauce Mint -- for garnish Bring the milk to a low simmer on the stove. Meanwhile, beat the egg whites to soft peaks, add the sugar, vanilla, and cream of tartar, and continue to beat until stiff peaks form. Using two large spoons, form egg whites into football shapes. Individually drop the footballs into the simmering milk. Gently turn them, allowing them to cook on all sides. Cook for about 5 minutes. Remove the footballs from the milk and place on plates, in a pool of creme anglaise. Drizzle the top with caramel sauce. Garnish with mint. This recipe yields 6 dessert servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 5g Total Fat; (27% calories from fat); 8g Protein; 25g Carbohydrate; 22mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Floating Islands II Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 1/2 cup sugar -- plus 1 tablespoon sugar 1 teaspoon pure vanilla extract 4 large eggs -- separated 2 teaspoons cornstarch === CARAMEL SAUCE === 1 cup sugar 1/2 cup water 1 cup heavy cream In a large nonreactive saucepan, combine 2 1/2 cups of the milk, 1/2 cup of the sugar, and the vanilla over medium heat and whisk to dissolve the sugar. Bring to a gentle boil. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until stiff peaks form. With a wooden spoon, scoop 2 balls of the meringue into the simmering milk mixture. Poach the balls for 2 to 3 minutes, rolling them over with the spoon and basting them with the milk. When all sides are cooked (they are slightly firm to the touch), lift them out with a slotted spoon and set aside on a platter. Scoop 2 more balls from the remaining meringue and repeat the process. The meringues can be stored for about 1 hour, loosely covered with plastic wrap, in the refrigerator until ready to use. In a small mixing bowl, combine the remaining 1/2 cup milk, the egg yolks, and cornstarch and whisk together. Slowly whisk 1/2 cup of the warm milk mixture that the meringues were cooked in, into the egg mixture, then pour back into the warm milk mixture in the saucepan. Whisking constantly, bring the mixture to a gentle boil and cook until it thickens enough to coat the back of a wooden spoon, about 2 minutes. Remove from the heat, pour into a glass bowl, and let cool to room temperature. Cover with plastic wrap, pressing the wrap down against the surface of the custard to keep a skin from forming. Refrigerate for at least 4 hours or up to 8 hours. To serve, gently stir the custard and spoon equal amounts into four dessert bowls. Set a meringue ball on top of each and drizzle with the Caramel Sauce. For the Caramel Sauce: In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until regains the consistency of a thick syrup, about 2 minutes. Let cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it. (Yields about 3/4 cup) This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D19) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 691 Calories (kcal); 33g Total Fat; (41% calories from fat); 13g Protein; 90g Carbohydrate; 293mg Cholesterol; 169mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 5 Other Carbohydrates NOTES : Recipe from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Florentine Flan Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Oysters Spinach Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 8 cups Picked and cleaned spinach leaves 2 dozen Oysters 1 teaspoon Garlic 2 cups Mornay Sauce -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1 Ten-inch blind-baked tart shell -- (completely cooked) -- (shallow, 1" high) 1/4 cup Grated Swiss cheese === GARNISH === 10 Spinach leaves -- fried * Note: See the "Mornay Sauce" recipe which is included in this collection. Melt the butter in a large saute pan, add the spinach and cook, stirring until completely wilted, about 4 minutes. Add the oysters and the garlic. Cook, stirring until the oysters plump, about 5 minutes. Using a wooden spoon, fold in the Mornay Sauce, and season. Cook until completely heated through and pour into the tart shell. Sprinkle the top of the tart with cheese and blast under the broiler until it melts, 3 minutes or so. Meanwhile, fry the spinach leaves in hot oil for 2 minutes, season. When you remove the tart from the oven, top with the fried spinach leaves. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2189 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1783 Calories (kcal); 155g Total Fat; (77% calories from fat); 66g Protein; 35g Carbohydrate; 564mg Cholesterol; 2289mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 26 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Florida Citrus Grilled Grouper With Tear Drop Tomato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE GROUPER === 1 whole grouper -- cleaned 1 lemon -- cut into wedges 1 lime -- cut into wedges 1 orange -- cut into 1/4"-thick round slices 1 onion -- cut into 1/4"-thick round slices Olive oil -- as needed Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE TOMATO SALAD === 1 pint red tear drop tomatoes 1 pint yellow tear drop tomatoes 1 red onion -- sliced Olive oil -- as needed Salt -- to taste Freshly-ground black pepper -- to taste Preheat the grill. Lay the grouper on a large piece of aluminum foil. Cover the grouper, inside and out with the lemon and lime wedges, orange and onion slices. Drizzle the fish with olive oil and season with salt and pepper. Wrap the aluminum foil around the fish. Place the fish on the grill and grill for 10 minutes, flip and grill for another 10 minutes, or until the meat is opaque and cooked through. In a bowl, toss together the tomatoes and onion. Drizzle with olive oil and season with salt and pepper. Serve the tomato salad on top of the grouper. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D39) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (5% calories from fat); 5g Protein; 13g Carbohydrate; 8mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Florida Orange Cake, Almond Ice Cream & Strawberry Compote Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Oranges 3 cups Ground blanched almonds 1/2 cup All-purpose flour 2 cups Sugar 1/2 teaspoon Salt 1 teaspoon Baking powder 1 cup Melted butter 6 Eggs 1/2 cup Cointreau 1 1/2 quarts Toasted almond ice cream 1 recipe Strawberry Compote -- see * Note Fresh mint sprigs Confectioners’ sugar * Note: See the "Strawberry Compote" recipe which is included in this collection. Preheat the oven to 350 degrees. Grease a large sheet pan with butter. Place the oranges in a saucepan over medium heat and cover with water. Bring the oranges to a boil and cook until soft, about 20 minutes. Remove the oranges and cool. Using a knife, remove the zest and fruit. In a food processor fitted with a metal blade puree the zest and fruit until smooth. In a large mixing bowl, whisk the remaining ingredients until smooth. Add the orange puree and mix well. Pour into prepared pan and bake until the center springs back, about 25 to 30 minutes. Remove from the oven and cool. Cut the cake into 24 equal pieces. To assemble, place one piece of the cake in the center of 12 plates. Place 1/4 cup of the ice cream on top of each piece of the cake. Spoon some of the Strawberry Compote over the ice cream. Place another piece of cake on top of the compote, forming a sandwich. Repeat the above process with the remaining ice cream and compote. Garnish with mint sprigs and a sprinkle of confectioners’ sugar. This recipe yields 12 servings. Comments: The original recipe title as listed is "Fresh Florida Orange Cake With Toasted Almond Ice Cream And Strawberry Compote". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C24) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 18g Total Fat; (43% calories from fat); 4g Protein; 48g Carbohydrate; 135mg Cholesterol; 314mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foccacia Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch Focaccia dough, proofed -- see * Note 2 tablespoons Olive oil 2 tablespoons Mixed chopped herbs 1/4 cup Grated Parmesan cheese Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Basic Foccacia" recipe which is included in this collection. Preheat oven to 350 degrees. Spread the dough out on a oiled sheet tray and press "dimples" into it with your fingertips. Drizzle with the oil, herbs and cheese and season. Bake until browned and cooked through and let cool. This recipe yields 6 appetizers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2193 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 6g Total Fat; (89% calories from fat); 1g Protein; trace Carbohydrate; 3mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Foi Gras Terrine Recipe By :Emeril Lagasse Serving Size : 14 Preparation Time :0:00 Categories : Appetizers Liver Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Grade A foie gras lobes Salt -- to taste Freshly-ground black pepper -- to taste 1 liter Port wine 2 dozen Toast points 1 dozen Cornichons 1/2 cup Brunoise red onions Butter a large rectangular terrine mold. Line the mold with a large piece of plastic wrap. Divide the lobes in half. Season the lobes with salt and pepper. Place the divided lobes in a glass dish and pour the port wine over the lobes. Cover the dish with plastic wrap and place in the refrigerator. Marinate the lobes overnight. Remove the lobes from the refrigerator and drain. Reserve the liquid. Slice the lobes into 1/2-inch slices. In two large, hot saute pans, sear the foie gras for 1 minute on each side. Remove the foie gras from the pan. Line the mold with one layer of the seared foie gras. Press the layer down firmly. Repeat the process until all of the foie gras is used. Wrap the terrine tightly with plastic wrap. Place two kosher salt boxes upright on top of the terrine to weight the mold down. This will allow any excess air in the mold to escape. Place the mold in the refrigerator and refrigerate overnight. Place the reserved port wine in a saucepan and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid reduces by 3/4 and has a thick, syrup-like consistency, about 25 to 30 minutes. Remove the pan from the heat and cool the liquid completely. Remove the terrine from the refrigerator and slice into 1/2-inch slices. Serve the terrine with toast points, cornichons, brunoise red onions and port wine syrup. This recipe yields 14 to 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 106mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Foie De Veau À La Lyonnaise Veal Liver And Onions Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 cups thinly-sliced onions 1 pound veal liver -- cut 4 (4-oz) pieces Salt -- to taste Freshly-ground black pepper -- to taste 1 cup flour 1 recipe Potato Gratin -- (see recipe) In a sauté pan, over medium heat, melt 2 tablespoons of butter. Add the onions. Season with salt and pepper. Sauté until wilted, about 2 minutes. Season both sides of the liver with salt and pepper. Season the flour with salt and pepper. Dredge the liver in the flour, coating completely and shaking off the excess. In a large skillet, over medium heat, melt remaining 2 tablespoons of the butter. When the butter is hot, add the liver. Cook for 1 minute on each side, remove from the pan and set aside. To serve, place a serving of the Potato Gratin in the center of each plate. Lay a piece of the liver next to the gratin. Spoon the onions over the liver. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C67) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 17g Total Fat; (41% calories from fat); 24g Protein; 29g Carbohydrate; 382mg Cholesterol; 188mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Foie Gras And Mushroom Stew With Mascarpone Dumplings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Foie gras -- cleaned 1/4 cup Minced shallots 4 cups Sliced exotic mushrooms (such as lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.) Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 4 cups Veal reduction 2 tablespoons Butter 1 tablespoon Finely-chopped fresh parsley leaves 3/4 cup Mascarpone cheese Freshly-ground white pepper -- to taste 12 Wonton wrappers - (square) Slice the foie gras into 1/2-inch slices. Cut each slice into 1/2-inch cubes. Heat a large saute pan, over medium heat. Add the foie gras and saute quickly for 1 minute. Remove the foie gras, drain on paper towels and set aside. Place the pan back over the heat and add the shallots and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the garlic and reduction. Bring the liquid to a boil and then reduce heat to medium-low. Simmer for 4 minutes. Stir in the butter, one tablespoon at a time. Stir in 2 teaspoons of the parsley and set aside, keeping warm. Bring a pot of salted water to a boil. In a small mixing bowl, add the cheese. Season with salt and white pepper. Stir well. Place 1 tablespoon of the cheese in the center of each wonton wrapper. Using water, lightly wet the edges of each wonton. Bring one corner to the opposite corner, forming a triangle. Seal the edges tightly. Bring the two bottom corners together and press tightly, forming a hat shape. Drop the dumplings in the boiling water and cook until tender, about 4 to 5 minutes. Place the sauce back over the heat and return to a simmer. Stir in the reserved foie gras. Remove the dumplings from the water and drain on paper towels. Season with salt and pepper. To serve, spoon the stew in the center of the shallow bowls. Place three dumplings in bowl and garnish with the reserved parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B67) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 16g Total Fat; (87% calories from fat); 2g Protein; 3g Carbohydrate; 45mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foie Gras Bread Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Unsalted butter 1 Foie gras lobe -- cut into large dice 3 cups Julienned yellow onions 2 teaspoons Salt 3/8 teaspoon Cayenne pepper -- divided Freshly-ground black pepper -- 12 peppermill turns 1 pound Boudin sausage -- casing removed 1 tablespoon Chopped garlic 5 Eggs 2 cups Heavy cream 1/4 teaspoon Tabasco pepper sauce 1 teaspoon Worcestershire sauce 8 slices One-inch-cubed white bread - (abt 4 cups) 1/2 cup Grated Parmigiano-Reggiano cheese Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular pan with 1 tablespoon butter. In a large hot saute pan, add the foie gras pieces and sear for 30 seconds stirring constantly. Remove the foie gras from the pan and drain on a paper-lined plate. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper to the foie gras fat. Saute for 4 minutes. Add the boudin sausage and lightly brown. Add the garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco pepper sauce and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the onion mixture. Add the bread cubes and mix well. Fold in the seared foie gras. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 23g Total Fat; (89% calories from fat); 4g Protein; 2g Carbohydrate; 168mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foie Gras Profiterolles Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Foie gras fat 2 cups Milk 13 ounces Flour Salt -- to taste 6 whole Eggs Preheat the oven to 425 degrees. In a sauce pot, bring the foie gras fat, milk and salt up to a boil. Whisk in the flour and cook until the paste separates from the wall of the pot. Stirring constantly. Remove from the heat and place in an electric mixing bowl. Using a paddle attachment and the mixer on a slow speed, add the eggs in one at a time. In a pastry bag with a star tip, fill the bag with the paste. Pipe the paste onto a parchment paper-lined sheet pan. Bake until the profiteroles are golden and firm. This recipe yields 36 profiteroles. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2379 broadcast 05-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2035 Calories (kcal); 46g Total Fat; (20% calories from fat); 87g Protein; 307g Carbohydrate; 1188mg Cholesterol; 579mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Foie Gras Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil -- to 2 tspns 6 ounces Foie gras -- cubed 1/4 cup Minced shallots 1/2 cup Stock 3 cups Cooked rice 1 tablespoon Chopped thyme Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan heat oil and foie gras over low heat until foie gras begins to render its fat and brown lightly on edges. Add shallots and cook until translucent. Moisten with stock. Add rice and thyme; heat, stirring continuously. Season to taste with salt and pepper. Oil inside of 4 small cups or ramekins. Make sure rice is piping hot; press it into cup to mold. Invert rice onto dinner plates. Serve with squab (see the “Pan-Seared Squab” recipe which is included in this collection) or other poultry dishes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 2g Total Fat; (7% calories from fat); 4g Protein; 41g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foie Gras Toast With Sauterne Gelée Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sauterne -- plus 1 tablespoon Sauterne -- (or other sweet late harvest dessert wine) 1 envelope unflavored gelatin 6 ounces prepared chopped duck confit 6 ounces chopped goose or duck foie gras 1 egg white 1/4 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon freshly-ground white pepper 15 slices brioche or homemade-style white bread -- crusts removed Vegetable oil or clarified butter -- for frying In a small saucepan heat 1 cup of wine over medium-low heat. Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely. Pour into a glass loaf pan or medium, shallow bowl and refrigerate until set, about 1 hour. Cut into small dice and refrigerate until ready to use. In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 tablespoon of wine. Pulse until the mixture forms a spreadable mousse, but is not completely smooth. Divide the foie gras mixture among the sliced bread, spreading it evenly to the edges, then slice in half. In a small heavy skillet, render the remaining foie gras over medium-high heat. Fry the foie gras toasts in batches, being careful not to overcrowd, coated-sides down first, until golden brown, about 1 minute on each side. Add vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts. Remove the toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before garnishing each toast with 1 teaspoon diced Sauterne Gelée. This recipe yields 30 hors d’oeuvre, or 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP13) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foie Gras With Raspberry Gastrique Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Concentrated veal stock 1/4 cup Raspberry Gastrique -- see * Note 2 slices Foie gras - (4 oz ea) -- veins removed Salt -- to taste Freshly-ground black pepper -- to taste 2 slices French bread -- toasted, buttered 1/4 cup Fresh raspberries 2 tablespoons Shredded mint -- for garnish * Note: See the "Raspberry Gastrique" recipe which is included in this collection. Heat veal jus in a small saucepan, and boil gently until reduced by half. Add 2 tablespoons of the Raspberry Gastrique and reduce heat to low. Heat a saute pan over medium heat for 3 minutes. Season foie gras with salt and pepper and sear first side for 1 to 2 minutes, until crusted. Flip and sear second side just until lightly golden, less than 1 minute. Remove from the pan as soon as a crust is formed on the other side, and place on top of warm buttered toasts. Add veal stock to hot foie gras fat in pan and heat just until the sauce comes together and thickens slightly. Add raspberries and adjust seasonings to taste. Spoon sauce over foie gras and drizzle remaining gastrique over the whole plate. Serve immediately, garnished with mint. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1251 Calories (kcal); 14g Total Fat; (9% calories from fat); 40g Protein; 237g Carbohydrate; 0mg Cholesterol; 2762mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fois Gras And Pumpkin Pudding Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Goose Liver Poultry Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/2 pound Fois gras -- cleaned, diced 3 cups Julienned onions Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 3 cups Diced fresh pumpkin -- blanched 1 tablespoon Chopped garlic 5 large Eggs 2 cups Heavy cream 1 dash Hot pepper sauce 1 dash Worcestershire sauce 8 slices White bread -- crusts removed, cut into 1" cubes - (abt 4 cups) 1/2 cup Grated Parmigiano-Reggiano cheese Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular pan with 1 tablespoon of the butter. Heat a large saute pan over medium-high heat. Add the fois gras and saute quickly for 1 minute. Remove and drain on paper towels. Set aside. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the pumpkin and garlic and saute for 2 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, black pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blended. Add the pumpkin mixture, reserved fois gras and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 27g Total Fat; (73% calories from fat); 7g Protein; 15g Carbohydrate; 203mg Cholesterol; 209mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fois Gras And Truffle Mousse Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Grade-A fois gras - (1 lobe) -- at room temperature 1/4 cup Cognac 1/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1/2 ounce Black truffles -- finely chopped 1 dozen Toast points In a food processor fitted with a metal blade, add the fois gras and puree until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2-cup dish. Serve the mousse at room temperature with the toast points. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 4g Total Fat; (94% calories from fat); trace Protein; trace Carbohydrate; 14mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fondant Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup water 2 tablespoons corn syrup In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow. This recipe yields ?? Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C39) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1664 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 431g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 29 Other Carbohydrates NOTES : Recipe adapted from "LaVarenne Pratique", by Anne Willan, published by Crown Publishing, 1989 Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fondue Bourguignonne Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Vegetable oil (or a mix of vegetable and olive oils) 8 ounces Beef tenderloin -- cut into small cubes or strips 8 ounces Boneless skinless chicken breast -- cut into small cubes or strips 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Ground pork 1/2 teaspoon Minced garlic 1 teaspoon Minced shallots 1 Egg yolk 1 teaspoon Mustard 4 small Red-skinned potatoes -- quartered, and cooked until tender 1/2 cup Three sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream) Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2143 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 9234 Calories (kcal); 982g Total Fat; (94% calories from fat); 125g Protein; 2g Carbohydrate; 628mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 0 Vegetable; 0 Fruit; 189 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fondue Piquante Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil -- plus 2 tablespoons Olive oil 3 tablespoons Chopped onions 3 tablespoons Chopped green bell peppers 1 tablespoon Seeded, minced jalapeno peppers 1 tablespoon Minced garlic 1 tablespoon Chopped fresh thyme 1 tablespoon Chopped fresh oregano Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Peeled, seeded, chopped tomatoes 3 Bay leaves Bayou Blast -- see * Note 1 pinch Crushed red pepper 2 cups Chicken stock 1 tablespoon Finely-chopped parsley Heat 2 tablespoon of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, pinch of Bayou Blast, pinch of crushed red pepper and stock. Season with salt. Bring to a boil and cook for a few minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 796 Calories (kcal); 82g Total Fat; (93% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Four Legume Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces Small-diced bacon 2 tablespoons Diced red onion 2 tablespoons Chopped red bell pepper 1/2 cup Cooked field peas 1/2 cup Cooked chick peas 1/2 cup Cooked black eyed peas 1/2 cup Cooked red kidney beans 1 tablespoon Chopped fresh basil 1 1/2 teaspoons Chopped fresh mint 3 tablespoons Olive oil 1 tablespoon Balsamic vinegar 1 teaspoon Ground cumin Salt -- to taste Freshly-ground black pepper -- to taste 1 large Ripe tomato 1 cup Chiffonnade of cleaned spinach Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 21g Total Fat; (69% calories from fat); 5g Protein; 16g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Joe's note: I would use TWO large tomatoes rather than the ONE that the recipe calls for. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * French Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 4 ounces Bacon -- diced 1 cup Chopped carrot 1 cup Chopped onion 1/4 cup Flour 6 1/2 pounds Fresh tomatoes -- skinned, seeded, and diced 1 tablespoon Chopped garlic 4 cups Light stock 1 1/2 tablespoons Sugar Salt -- to taste Freshly-ground black pepper -- to taste In a large sauce pot heat oil, and add the bacon and cook until slightly crispy. Add the carrots and onions, cover and slowly cook for 20 minutes. Add a dusting of flour to the vegetables and cook until the flour turns golden. Add the tomatoes, garlic, and stock. Bring to a boil, reduce the heat and simmer for 2 hours. Add the sugar and season with salt and pepper. Carefully puree with a hand mixer and strain through a fine sieve. This recipe yields 1 1/2 to 2 quarts of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2200 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1890 Calories (kcal); 106g Total Fat; (47% calories from fat); 64g Protein; 197g Carbohydrate; 96mg Cholesterol; 2103mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 29 1/2 Vegetable; 0 Fruit; 16 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Apricot Clafouti Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 4 eggs 1/3 cup lavender honey 1 vanilla bean -- split in half 2 tablespoons butter -- melted 1 tablespoon brandy 1 cup flour 1 1/2 cups milk 1 1/2 pounds fresh apricots -- sliced 1/4" thick 1/2 cup sugar 1 pint vanilla ice cream 1/4 cup sliced almonds -- toasted Shaker of confectioners’ sugar Preheat the oven to 350 degrees. Grease an oval oven-proof dish about 13 inches long, with the butter. In a mixing bowl, whisk the eggs and honey. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the butter, brandy and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the apricots with the sugar. Place the apricots in the oven-proof dish. Pour the batter over the apricots and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge-like. Remove from the oven and cool for 5 minutes before serving. Serve the clafouti warm with a scoop of the ice cream. Garnish with almonds and confectioners’ sugar. This recipe yields about 6 to 8 servings Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D42) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 19g Total Fat; (42% calories from fat); 11g Protein; 47g Carbohydrate; 168mg Cholesterol; 162mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Asparagus Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches Fresh green asparagus 1 cup Homemade mayonnaise 2 teaspoons Dijon mustard Juice of one lemon 1/2 cup Minced onions 1 tablespoon Minced shallots 1 teaspoon Minced garlic 1/4 cup Pressed capers 1 tablespoon Chopped parsley 1 tablespoon Chopped chervil 1 tablespoon Chopped tarragon 1 pound Lump crabmeat -- picked over for shells and cartledge Bring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus). Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus. This recipe yields ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 5g Total Fat; (11% calories from fat); 84g Protein; 11g Carbohydrate; 354mg Cholesterol; 1462mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Blueberry Fried Pies Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 1 cup sugar 1/4 cup cornstarch 1 cup water 4 cups fresh blueberries -- stemmed, rinsed 1 tablespoon butter === PASTRY === 3 cups all-purpose flour 1/2 cup granulated sugar 3/4 teaspoon baking powder 1 1/2 teaspoons salt 6 tablespoons solid vegetable shortening 1 large egg 3/4 cup milk Shortening -- for frying Creole Cream Cheese And Cherry Ice Cream -- (see recipe) In a large saucepan, over medium heat, combine the sugar and cornstarch. Mix until blended. Stir in the water and bring to a boil. Cook for 2 minutes or until thick and bubbly. Remove from the heat and pour over the blueberries. Add the butter and mix well. Cool completely. Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and bring to room temperature. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle with the remaining 1/4 cup of sugar. Serve each pie on a serving plate with a scoop of ice cream This recipe yields 12 pies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 2g Total Fat; (7% calories from fat); 5g Protein; 59g Carbohydrate; 20mg Cholesterol; 323mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Carrot Ring With Buttered Peas And Cauliflower Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1/2 cup Fine bread crumbs 4 Eggs -- separated 1 1/2 cups Butter - (3 sticks) -- at room temperature 1 cup Light brown sugar 3 cups Finely-grated fresh carrots - (1 lb) 2 tablespoons Milk 2 tablespoons Fresh lemon juice 1 teaspoon Salt 2 teaspoons Baking powder 1 teaspoon Baking soda 2 cups Flour 3 tablespoons Butter 2 cups Fresh or frozen peas Salt -- to taste Freshly-ground black pepper -- to taste 1 Fresh cauliflower head -- cut into florets and cooked until tender in salted water Preheat the oven to 350 degrees. Grease a 3-quart ring mold or bunt pan with the oil. Dust the pan with the bread crumbs. In the bowl of an electric mixer, fitted with a whip attachment, whip the egg whites on medium-high until stiff. Remove and set aside. In another bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. Add the egg yolks one at a time, beating until smooth. Add the carrots, milk and lemon juice. Beat well. Add the salt, baking powder, baking soda and flour. Beat well. Fold in the whipped egg whites. Pour the mixture into the prepared pan and spread evenly. Bake for 1 hour, or until the center is set and the cake springs back from the pan. Remove from the oven and cool for 5 minutes in the pan. Remove from the pan and turn onto a serving platter. In a saute pan, over medium heat, melt the butter and cook for about 1 minute or until the butter starts to turn brown. Add the peas. Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat and spoon around the carrot ring. Spoon the cauliflower in the center of the ring. Serve warm. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C17) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 43g Carbohydrate; 106mg Cholesterol; 627mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Coconut Ice Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Whole milk 2 cups Heavy cream 1 cup Coco lopez 1 cup Sugar 1 pinch Freshly-ground black pepper 8 Egg yolks -- beaten 10 ounces Frozen fresh coconut In a large saucepan, over medium heat, combine the milk, cream, coco lopez, sugar and pepper. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Temper the beaten egg yolks into the hot milk. Continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Fold in the fresh coconut. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into the ice cream machine and follow the instructions for the churning time. This recipe yields about 1/2 gallon of ice cream. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4450 Calories (kcal); 290g Total Fat; (57% calories from fat); 64g Protein; 421g Carbohydrate; 2486mg Cholesterol; 796mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 55 1/2 Fat; 24 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Coconut Ice Cream II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups half-and-half 1 cup sugar 1 package frozen coconut - (10 oz) -- thawed 1 pinch salt 5 egg yolks In a nonreactive saucepan, combine the half-and-half, sugar, coconut and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely. Pour the mixture into the ice cream machine and follow the manufacturer’s instructions for churning time. This recipe yields about 1/2 gallon. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1071 Calories (kcal); 26g Total Fat; (21% calories from fat); 14g Protein; 201g Carbohydrate; 1063mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Coconut Pot Du Creme Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Heavy cream 1 Vanilla bean -- split in half 1 cup Coco lopez 2 cups Fresh coconut 10 Egg yolks === GARNISH === Whipped cream Chocolate shavings Espresso powder Preheat oven to 300 degrees. Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated. Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) ramekins in a roasting pan. Fill the ramekins to the rim with the custard. Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake for 1 to 1 1/2 hours or until set. Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A22 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 675 Calories (kcal); 62g Total Fat; (80% calories from fat); 7g Protein; 27g Carbohydrate; 429mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Crab Salad With Celery Root Mayo And Tempura Peppers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces celery root -- peeled, and finely chopped - (abt 1 cup) 1/4 cup chopped yellow onions 2 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 2 teaspoons chopped fresh tarragon leaves 1 large egg Salt -- to taste Cayenne pepper -- to taste 1 cup vegetable oil 1 pound lump crabmeat -- picked over for shells and cartilage Freshly-ground black pepper -- to taste 2 cups shredded radicchio 1 tablespoon extra-virgin olive oil 1 recipe Tempura Roasted Peppers -- (see recipe) 1 tablespoon finely-chopped fresh parsley leaves Put the celery root, onion, mustard, lemon juice, tarragon and egg in a food processor, fitted with a metal blade. Season with salt and cayenne. Blend for 30 seconds. With the machine running, slowly drizzle in the vegetable oil. The mixture will thicken slightly. Cover and chill for 30 minutes. Put the crabmeat in a medium-size mixing bowl and season with salt and pepper. Add 1 cup of the dressing and toss lightly to mix. Cover and refrigerate until ready to use. Toss the radicchio with olive oil and season with salt and pepper. Spread over the bottom of each serving plate. Spoon the salad in the center of the greens. Arrange the tempura peppers around the salad. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 637 Calories (kcal); 60g Total Fat; (84% calories from fat); 22g Protein; 2g Carbohydrate; 135mg Cholesterol; 390mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Crab Springrolls Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Chinese cellophane or glass noodles -- cooked 1 dash sesame oil 1 dash soy sauce 1 tablespoon chopped green onions Freshly-ground black pepper -- to taste 8 rice papers or spring roll wrappers 1 pound jumbo lump crabmeat -- picked over for cartilage 1/4 cup mayonnaise 2 teaspoons chili paste Salt -- to taste 1/2 cup bean sprouts 1/2 cup julienned papaya 1/2 cup julienned carrots 1/2 cup cilantro leaves - (packed) 1/2 cup fresh mint leaves - (packed) 1 cup Spicy Peanut Sauce -- (see recipe) 1 tablespoon finely-chopped fresh cilantro leaves Preheat the fryer. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch sauté pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the noodle mixture over the crab mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Repeat with remaining spring rolls. Slice each roll in half diagonally. Serve the rolls on a large platter with the spicy peanut dipping sauce. Garnish with chives. This recipe yields 8 rolls. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 rolls" - - - - - - - - - - - - - - - - - - - Per serving: 424 Calories (kcal); 48g Total Fat; (93% calories from fat); 3g Protein; 5g Carbohydrate; 19mg Cholesterol; 423mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Crabmeat And Lobster Lasagna Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Crab Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 6 tablespoons Flour 4 cups Milk Salt -- to taste Freshly-ground white pepper -- to taste 1 pinch Nutmeg 1/2 pound Fresh spinach -- cleaned, stemmed, and cut chiffonade 8 ounces Grated Parmigiano-Reggiano cheese 2 cups Ricotta cheese 1 Egg 2 teaspoons Chopped garlic 8 ounces Grated Mozzarella cheese 3/4 pound Lump crabmeat -- picked over for cartilage 1 1/2 pounds Lobster -- cooked, meat removed and diced 1/2 pound Fresh pasta sheets Preheat the oven to 350 degrees. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside. Grease a 8- by 8- by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 23g Total Fat; (50% calories from fat); 37g Protein; 14g Carbohydrate; 208mg Cholesterol; 606mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Cranberry Compote Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces fresh cranberries -- rinsed, picked over 1 tablespoon orange zest 1/2 cup sugar 1 cup water 1 pinch salt 1 pinch ground cinnamon 1/4 cup cornstarch -- plus 1 tablespoon cornstarch 1/4 cup fresh orange juice In a non reactive, non-stick saucepan, over medium heat, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled. This recipe yields 5 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 657 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 166g Carbohydrate; 0mg Cholesterol; 147mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 6 1/2 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Cranberry Compote II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh cranberries 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1/4 cup fresh orange juice 3 tablespoons fresh lemon juice 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 cups water 3 tablespoons cornstarch Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. This recipe yields 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 1g Total Fat; (0% calories from fat); 2g Protein; 161g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 6 1/2 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Cranberry Custard Pies Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Fresh cranberries -- rinsed, and picked over 1 tablespoon Orange zest 1 1/4 cups Sugar -- plus 2 tablespoons Sugar 1 cup Water 1 pinch Salt 1 pinch Ground cinnamon 1/4 cup Cornstarch -- plus 1 tablespoon Cornstarch 1/4 cup Fresh orange juice 3 cups Milk 4 Eggs -- separated 1 teaspoon Vanilla extract 1 tablespoon Butter 8 Individual pastry shells -- baked until golden In a non-reactive, non-stick saucepan, over medium heat, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled. In a non-stick one-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and remaining 1/4 cup cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the vanilla and butter. Pour the filling into the individual pastry shells. Cover each pie with plastic wrap and place in the refrigerator. Chill the pies completely, about 2 hours. Using an electric mixer, whip the egg whites until stiff with the remaining sugar. Spoon the cranberry mixture over each of the pies. Top each pie with the meringue. Place the pie in the oven and bake for about 4 to 6 minutes or until golden. Remove from the oven and cool. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B70 broadcast 10-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 7g Total Fat; (22% calories from fat); 6g Protein; 47g Carbohydrate; 110mg Cholesterol; 106mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Eggplant And Roasted Red Pepper Panini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices eggplant - (abt 1/4" thick) Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup olive oil 8 slices Italian bread - (1/4" thick) Drizzle extra-virgin olive oil 1/2 pound Fontina cheese -- thinly sliced 2 medium red peppers -- roasted, peeled, seeded and julienned Season both sides of the eggplant with salt and pepper. Let sit for 2 minutes. In a large sauté pan, over medium-high heat, add 1/4 cup of the oil. Pan-fry the slices of eggplant in batches until golden brown on each side, about 2 to 3 minutes. Remove and drain on paper towels. Using a paper towel, wipe out the sauté pan and repeat the above process with the remaining oil and eggplant. Preheat the oven to 400 degrees. Lightly brush both sides of the bread with the extra-virgin olive oil. Season both sides with salt and pepper and place on a baking sheet. Place 3 slices of the eggplant over each slice of bread. Lay a couple slices of cheese over the eggplant. Top the cheese with some of the peppers. Place in the oven and bake until the cheese melts, about 4 to 6 minutes. Remove from the oven and serve warm. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 476 Calories (kcal); 45g Total Fat; (83% calories from fat); 15g Protein; 5g Carbohydrate; 66mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Fig Up-Side Down Cake With A Hazelnut Ice Cream Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh figs -- stemmed, quartered 1 cup granulated sugar 1 1/2 sticks butter -- softened, divided 1 cup light brown sugar 2 large eggs 2 1/4 cups all-purpose flour 1 pinch salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon vanilla 1 cup milk 1 recipe Hazelnut Ice Cream II -- (see recipe) Preheat oven 350 degrees. In a mixing bowl, toss the figs with the sugar. In a hot cast-iron skillet, melt 1/2 stick of the butter. Sauté the figs for 2 minutes. For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the eggs 1 at a time. Sift the flour, salt, baking powder, baking soda, and cinnamon. Combine vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well. Pour the cake batter evenly over the figs. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Cut into individual servings and serve with a scoop of ice cream. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D54) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 13g Total Fat; (32% calories from fat); 5g Protein; 58g Carbohydrate; 65mg Cholesterol; 299mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Fruit Pops Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint Blueberries -- stemmed and rinsed Honey 1 container Mascarpone - (abt 10 oz) 1/4 cup Heavy cream -- to 1/2 cup Using a food processor, fitted with a metal blade, puree the blueberries until smooth. Sweeten the blueberries with the honey to taste. Add the cheese and puree until smooth. With the machine running add in enough cream to thin the filling to where it is pourable. Fill each mold with the filling. Cover the molds tightly with plastic wrap and push the sticks into each mold. Place the molds in the freezer until frozen, about 2 to 3 hours. Remove from the freezer and discard the plastic wrap. If the pops will not come out easily, place the molds in a little hot water. This recipe yields 12 to 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 2g Total Fat; (67% calories from fat); trace Protein; 2g Carbohydrate; 7mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fresh Herb Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Fresh purslane -- washed, patted dry 1/4 cup Fresh chervil sprigs -- washed, patted dry 1/4 cup Lovage leaves -- washed, patted dry 1/4 cup Tarragon leaves -- washed, patted dry 1/4 cup Viola flowers -- washed, patted dry 1/4 cup Small basil leaves -- washed, patted dry 1/4 cup Snipped chives Drizzle of extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immedietly. This recipe yields 1 3/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Herb, Lettuce, And Cucumber Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Bibb lettuce leaves 1 cup Picked mint leaves 1 cup Picked cilantro leaves 1 cup Cucumber slices -- cut in semi-circles 1 recipe Spring Rolls -- see * Note * Note: see the "Spring Rolls" recipe which is included in this collection. On a platter arrange the lettuce, creating a mound in the center. Around the mound in the center, place the mint and cilantro on opposite sides, touching the mound. Arrange the cucumber slices in a fan design, overlapping slightly along the edge of the platter. Serve with the Spring Rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (6% calories from fat); 4g Protein; 10g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Horseradish Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup freshly-grated horseradish -- (or bottled, if not prepared with cream) 3 tablespoons minced shallots 2 teaspoons minced garlic 2 teaspoons Dijon mustard 1 1/2 cups heavy cream Salt -- to taste Freshly-ground white pepper -- to taste In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1268 Calories (kcal); 133g Total Fat; (91% calories from fat); 9g Protein; 17g Carbohydrate; 489mg Cholesterol; 264mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 26 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Lemon And Lavender Ice Cream With Almond Butter Cookies Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups granulated sugar Zest of 2 lemons 1/2 cup fresh lavender (or 1/4 cup dried lavender) 2 cups whole milk 2 cups heavy cream 8 egg yolks 12 thin slices fresh lemon 12 small fresh lavender sprigs Almond Butter Cookies -- see * Note * Note: see the "Almond Butter Cookies" recipe which is included in this collection. In a saucepan, combine lemon zest, lavender, milk and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers directions. (Makes 1 quart) To serve: Place a couple of scoops of ice cream in each cold martini glass. Place each glass on a small plate. Place a couple of cookies on the plate. Garnish with a slice of fresh lemon and a couple sprigs of lavender. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2997 Calories (kcal); 233g Total Fat; (68% calories from fat); 48g Protein; 188g Carbohydrate; 2420mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 44 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Lemon And Tarragon Butter Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup minced shallots 2 fresh lemons -- juiced Salt -- to taste Cayenne pepper -- to taste 1/4 cup heavy cream 1 1/2 sticks cold butter -- cut into pieces 1/4 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 1 tablespoon finely-chopped fresh tarragon leaves In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1456 Calories (kcal); 160g Total Fat; (96% calories from fat); 4g Protein; 9g Carbohydrate; 454mg Cholesterol; 1488mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Lemon Curd Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Fresh lemon juice -- about 16 lemons 3/4 cup Sugar 8 Egg yolks For the fresh lemon curd: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. This recipe yields about 1 1/2 to 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1117 Calories (kcal); 41g Total Fat; (31% calories from fat); 23g Protein; 173g Carbohydrate; 1701mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fresh Lemon Pastry Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Desserts Fillings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Egg yolks 3/4 cup Cornstarch 3 cups Heavy cream 1/2 cup Fresh lemon juice 1 1/2 cups Sugar In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. This recipe yields about 3 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 4316 Calories (kcal); 290g Total Fat; (59% calories from fat); 29g Protein; 419g Carbohydrate; 2042mg Cholesterol; 317mg Sodium Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 56 1/2 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Lobster Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Extra-virgin olive oil Juice from two oranges 2 tablespoons Minced shallots 1 teaspoon Minced garlic Drizzle of honey Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Fresh baby arugula -- washed, patted dry 1 pound Cooked lobster meat -- sliced 1/4" thick 1/4 pound Fresh haricot vert -- stemmed, blanched 1/2 cup Cured Greek olives -- pitted, halved 2 Hard-boiled eggs 1 tablespoon Finely-chopped fresh parsley leaves In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper. Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate. Toss green beans and olives with 1/3 of the dressing. Season with salt and pepper. Mound the beans on top of the greens. Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster on top of the bean mixture. Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 632 Calories (kcal); 57g Total Fat; (81% calories from fat); 27g Protein; 3g Carbohydrate; 188mg Cholesterol; 463mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Mango And Papaya Sorbet Parfait Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups diced ripe mango 2 1/2 cups diced ripe papaya 2 1/2 cups sugar 5 cups water 1 1/2 pints fresh strawberries 12 slices Angel Food Cake - (to 16 slices) -- cubed, (see recipe) Fresh mint sprigs In two separate nonreactive saucepans, place the mango in one and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely. In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturers directions. Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed Angel Food Cake over the bottom of each balloon wine glass or serving bowl. Place two small scoops of the Mango Sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, Papaya Sorbet and berries. Garnish with a sprig of fresh mint. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D33) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 88g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 5 1/2 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Mango Ice Cream With A Tropical Fruit Relish Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Chopped fresh mango 3 cups Sugar 1/2 cup Water 1 quart Cream 8 Egg yolks 1/2 cup Small-diced mango 1/2 cup Small-diced papaya 1/2 cup Small-diced fresh pineapple 1/2 cup Small-diced kiwi 2 tablespoons Chiffonade of fresh mint 1/4 cup Toasted coconut In a saucepan, combine the mango, sugar and water. Over medium-low heat, simmer the liquid for about 5 minutes, to infuse the flavors. Remove from the heat and cool completely. In a food processor, fitted with a metal blade or blender, puree half of the mixture until smooth. Remove from the processor and set aside. Add the remaining mango mixture to the processor and pulse several times, where the mixture is lightly chunky. Remove from the processor and set aside. In another saucepan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and stir in chunky mango mixture. Cool completely. Add the mango/cream mixture to the electric ice cream mixture. Process according to manufacturer's directions. In a small bowl, toss the diced fruit, mint and coconut together. Mix thoroughly. To serve, spoon the puree of mango in the center of each dessert bowl. Place a scoop of the ice cream in the center of each sauce. Spoon the relish over the ice cream and serve. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 874 Calories (kcal); 48g Total Fat; (48% calories from fat); 8g Protein; 107g Carbohydrate; 423mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Melon And Vodka Granita With Oysters And Caviar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup granulated sugar 1 medium honeydew 1/2 cup vodka - (to 1 cup) 4 cups rock or sea salt 1 container edible flowers 4 dozen raw oysters 4 ounces Sevruga caviar 2 tablespoons finely-chopped fresh parsley leaves In a small saucepan, over medium heat, combine the water and sugar. Bring to a boil and cook for 2 minutes to make a simple syrup. Remove syrup from the heat and cool completely. Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces. In the cup of a blender, combine the melon and simple syrup to taste. Process until smooth. Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze until firm. Remove from the freezer and allow to sit for a couple of minutes. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. (The consistency of the mixture should be slushy.) An electric ice cream machine can also be used. Cover and freeze until ready to use. Place the rock salt on the large oval platter. Lay the oysters on top of the salt. Place the flowers around the oysters. Spoon some of the Melon/Vodka Granita over each oyster. Top the granita with some of the caviar. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D54) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 54g Carbohydrate; 53mg Cholesterol; 215mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Mozzarella, Italian Sausage & Roasted Pepper Calzone Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ball of Basic pizza dough (enough dough for 1 pizza) 1 tablespoon Olive oil Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Thick pesto 1/2 cup Roasted garlic 1 cup Diced Italian sausage -- cooked 1 Roasted red pepper -- peeled, seeded, -- and julienned 2 tablespoons Chiffonade of basil 4 slices Fresh Mozzarella Cheese - (1/2" slices) -- see * Note 1 Egg -- beaten 1 cup Spicy tomato sauce -- hot 2 tablespoons Grated Parmigiano-Reggiano cheese 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers * Note: See the "Fresh Mozzarella Cheese" recipe which is included in this collection. Preheat the oven to 500 degrees. Place the dough out onto a floured surface. Roll the dough out to form a 12-inch circle. Spread the pesto over one half of the dough. Layer the garlic, sausage, peppers, and basil, alternately over the pesto. Lay the Mozzarella cheese over the basil. Fold the other side of the dough over the filling and pinch the edges to seal the calzone. Make three slashes across the top of the calzone. Place the calzone on a parchment-lined baking sheet. Brush the calzone with the egg wash. Bake for 20 to 25 minutes or until golden. Spoon the sauce in the center of the plate. Slice the calzone in half and place in the center of the sauce. Garnish with the grated cheese, chives and brunoise peppers. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2410 broadcast 10-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 9g Total Fat; (80% calories from fat); 3g Protein; 2g Carbohydrate; 94mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Orange and Tomato Salsa Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped vine-ripened tomatoes 1 cup small-diced red onions 1 large fresh jalapeño -- seeded, and cut into small dice 1/2 cup chopped fresh cilantro leaves - (loosely packed) 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped garlic 2 medium oranges -- skin and pith removed, and segmented Salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Combine all of the ingredients in a mixing bowl and toss well. Season with salt and pepper. Allow the salsa to sit for 15 minutes before serving. This recipe yields about 5 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D33) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 14g Total Fat; (42% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Orange Pound Cakes With An Orange Glaze Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 2 sticks butter - (8 oz) -- at room temperature 1 cup sugar 2 large eggs -- at room temperature 3 large egg yolks -- at room temperature 3 medium oranges -- zested 1 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon salt === FOR THE GLAZE === 2 cups confectioners’ sugar 1/4 cup fresh orange juice === GARNISH === 2 ounces sliced almonds -- finely chopped Preheat the oven to 400 degrees. Grease 24 (1/2-cup) mini bundt pans. (2 pans of 12 mini-bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth. Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans. Bake for 15 to 20 minutes or until the top of the cakes dome and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks. In a small mixing bowl, combine the confectioners’ sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve. This recipe yields about 24 cakes. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D03) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 2g Total Fat; (21% calories from fat); 2g Protein; 17g Carbohydrate; 42mg Cholesterol; 50mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Pasta Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Durum semolina flour 1 teaspoon Salt 2 Eggs -- to 3 eggs 1 tablespoon Olive oil 1/2 cup Grated Romano cheese Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. This recipe yields 1 pound of pasta, 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 467 Calories (kcal); 37g Total Fat; (72% calories from fat); 29g Protein; 3g Carbohydrate; 432mg Cholesterol; 2915mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Pasta With A Spicy Clam Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots Salt -- to taste Crushed red pepper -- to taste 1 tablespoon chopped garlic 1 cup dry white wine 3 cups chopped peeled, seeded Roma tomatoes 3 sprigs fresh thyme 2 tablespoons finely-chopped fresh oregano leaves 3 cups clam juice 8 dozen littleneck clams -- scrubbed 1 pound fresh angel hair pasta Drizzle extra-virgin olive oil 1/2 cup chiffonade fresh basil leaves In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Sauté for 2 minutes. Stir in the garlic and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta. Toss with olive oil and salt. In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D58) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 7g Total Fat; (35% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 748mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Pasta With Shiitakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Chopped shallots 1 1/2 pounds Fresh shiitake mushrooms -- wiped clean, stemmed and sliced Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 3 cups Veal reduction 1/2 cup Heavy cream 8 ounces Parmigiano-Reggiano cheese -- grated 1 pound Fresh fettuccine or linguine -- cooked until tender In a large saute pan, over medium heat, add the oil. When the oil is hot add the shallots and mushrooms. Season with salt and pepper. Saute for 3 minutes. Add the garlic and reduction. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Stir in the cream and half of the cheese. Continue to simmer for 2 minutes. Add the pasta. Mix well. Season with salt and pepper. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish each plate with the remaining cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 18g Total Fat; (92% calories from fat); 1g Protein; 2g Carbohydrate; 41mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Pasta With Tomatoes And Calamari Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Squid Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Durum semolina 1 teaspoon Salt 2 Eggs -- to 3 eggs 1 teaspoon Squid ink 1 tablespoon Olive oil 2 cups Heavy cream 1/2 cup Grated Parmesan cheese 1/2 cup Grated Romano cheese Salt -- to taste Freshly-ground black pepper -- to taste 4 Italian Roma tomatoes -- split, roasted, -- and julienned 1/4 cup Chopped green onions 1 pound Fried calamari Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs, squid ink and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest in the refrigerator for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. Bring a pot of salt water to a boil. In a hot saute pan, add the cream. Over high heat, reduce the cream by half, about 5 minutes. Stir in the grated cheeses and season with salt and pepper. Continue to simmer the sauce until it coats the back of a spoon, about 2 to 3 minutes. Remove from the heat and set aside. Drop the pasta in the boiling water and cook for 3 minutes, or until the pasta is tender. Drain the pasta and turn into the cream sauce. Turn the pasta/cream mixture into a mixing bowl. Add the tomatoes, green onions, and fried calamari. Toss to incorporate all the ingredients. To assemble, divide the pasta between four bowls. Garnish with chopped parsley and grated cheese. This recipe yields 1 pound of pasta, or 4 main-dish servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 575 Calories (kcal); 56g Total Fat; (87% calories from fat); 14g Protein; 5g Carbohydrate; 279mg Cholesterol; 960mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Pea Relish With Tuna Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 six-ounce Tuna steaks Salt -- to taste Freshly-ground black pepper -- to taste 6 cups Fresh mixed baby greens -- washed, -- and thoroughly dried 1 tablespoon Extra-virgin olive oil -- plus === RELISH === 1 cup Fresh shelled peas 2 tablespoons Chopped shallots 1 tablespoon Red pepper 1 1/2 teaspoons Chopped fresh mint 2 teaspoons Extra-virgin olive oil 1 Orange -- halved === GARNISH === Chopped parsley -- optional Preheat grill or broiler. Season tuna with salt and pepper and brush with olive oil and place on the grill or under the broiler. Meanwhile, in a bowl toss together peas, shallots, peppers, mint, 2 teaspoons of the olive oil, salt and pepper, and the juice of half of the orange. Flip the tuna steak. Toss greens with 1 tablespoon olive oil, juice of the other half of orange, and salt and pepper. Make a mound of the seasoned greens in the middle of each serving plate. Place a serving of tuna steak on top of the greens. Top with a generous spoonful of the relish. Garnish with chopped parsley if desired. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 6g Total Fat; (70% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Peach Ice Cream With Rainier Cherries Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 1/4 cups sugar 2 pounds fresh peaches -- peeled, pitted, and sliced 1 quart heavy cream 6 egg yolks -- beaten 1/2 pound Rainier cherries Dark rum -- to taste 2 dozen butter cookies In a large saute pan, over medium heat, melt the butter. Stir in 3/4 cup of the sugar until it dissolves. Add the peaches and saute for 3 to 4 minutes, or until the peaches soften. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, puree the peach mixture until smooth. In a medium saucepan, over medium heat, combine the peach mixture and heavy cream. Bring the mixture up to a gentle boil. Add 1 cup of the hot cream mixture to the beaten yolks and whisk well. Add the yolk mixture back to the cream mixture and whisk well. Continue to cook for 4 to 6 minutes, or until the mixture can coat the back of a spoon. Remove from the heat, and pour into a glass bowl. Press a piece of plastic wrap to the cream mixture (this will prevent a film from forming) and cool completely. Pour the cream mixture into a frozen ice-cream cylinder and process according to manufacturers directions. In a medium sized bowl, combine the cherries, remaining 1/2 cup sugar, and rum (to taste). Mix well and allow to sit for 10 minutes. To serve, place a couple scoops of ice cream in each serving bowl. Spoon the cherries over the ice cream and serve with the butter cookies. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 944 Calories (kcal); 72g Total Fat; (66% calories from fat); 8g Protein; 73g Carbohydrate; 464mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 14 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Peach Muffins With A Pecan Crumb Topping Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Finely-chopped fresh or frozen peaches 1 1/2 cups Sugar 1/2 cup Butter - (1 stick) -- at room temperature 2 Eggs 1 1/2 cups Milk 4 cups Flour 4 teaspoons Baking powder 1 teaspoon Salt 1/4 cup Brown sugar 1/4 cup Ground pecans 1/4 teaspoon Ground cinnamon 4 tablespoons Cold butter Preheat the oven to 400 degrees. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powdered, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles a coarse crumb-like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter. This recipe yields 2 dozen muffins. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B46 broadcast 07-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 4g Total Fat; (18% calories from fat); 3g Protein; 31g Carbohydrate; 23mg Cholesterol; 203mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Pears With Parmigiano-Reggiano And Balsamic Vinegar Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Ripe Anjou or Comice pears 1 tablespoon Lemon juice 4 ounces Parmigiano-Reggiano cheese -- in 1 piece 1 tablespoon Good-quality Balsamic vinegar Freshly-ground black pepper -- to taste Halve and core the pears, slice each half into long, thin slivers. Drizzle the pears with the lemon juice. Fan out 4 to 5 pieces of pear on a salad plate. Using a vegetable peeler, "peel" thin slivers of cheese and sprinkle around the pears. Drizzle each with a little balsamic vinegar and serve. Garnish with black pepper. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Pita Bread Recipe By :Julia Child Serving Size : 16 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Dry active yeast 2 1/2 cups Tepid water -- (80 to 90 degrees) 2 1/2 cups Whole wheat flour 1 tablespoon Salt 1 tablespoon Olive oil 2 1/2 cups Unbleached all-purpose flour -- - (to 3 1/2 cups) Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the salt over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately-firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly-floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other. On a well-floured surface, flatten the balls of dough with your fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top-side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month. This recipe yields 16 pitas. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from BAKING WITH JULIA COOKBOOK by Julia Child, published by William Morrow From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 1g Total Fat; (14% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fresh Raspberries With Mascarpone Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Mascarpone cheese 1/2 teaspoon Rose water -- see * Note 1/4 cup Honey 1/8 teaspoon Vanilla extract 2 cups Fresh raspberries * Note: Available in Middle Eastern Markets. Mix the Mascarpone cheese, rose water, honey, and vanilla. Place the berries in four individual bowls and top with a dollop of sauce. Serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 27g Total Fat; (65% calories from fat); 4g Protein; 27g Carbohydrate; 78mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Seafood Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup minced shallots 2 teaspoons chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 2 cups chopped peeled seeded tomatoes 1 pound fresh mussels -- scrubbed 1 pound rock shrimp -- peeled 2 cups dry white wine 1 pound lump crabmeat -- picked over for cartridge 1/2 cup chopped green onions, green part only 1 pound penne pasta -- cooked until tender 4 ounces freshly- grated Parmigiano-Reggiano cheese 1/4 cup chiffonade of fresh basil leaves Drizzle of white truffle oil In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the mussels and shrimp. Season with salt and pepper. Sauté for 2 minutes. Add the wine, bring to a simmer and cover, cook until the shells open, about 4 to 6 minutes. Add the crabmeat and green onions. Season with salt and pepper. Sauté for 1 minute. Add the pasta, toss and continue cooking until the pasta is heated through, about 1 minute. Toss the pasta with the cheese and basil. Spoon into the serving dish. Garnish with a drizzle of truffle oil. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D64) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 675 Calories (kcal); 8g Total Fat; (12% calories from fat); 36g Protein; 91g Carbohydrate; 89mg Cholesterol; 343mg Sodium Food Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Shrimp And Fennel Saute Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Thinly-sliced onion 1 cup Thinly-sliced fennel 1 ounce Pernod 1/2 cup Chopped tomato 1 teaspoon Chopped orange zest 2 tablespoons Orange juice 12 large Shrimp -- peeled and deveined Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter -- cut small pieces In a large saute pan heat oil. Add the onions and fennel, cook, stirring for 3 minutes, or until the vegetables begin to get soft. Carefully add the pernod, it may ignite. Allow to cook for 1 minute. Add the tomatoes, orange zest, and orange juice, and shrimp, and cook for 5 minutes. Using a spoon, add in the butter, swirling to incorporate it completely. Season to taste with salt and pepper and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 19g Total Fat; (78% calories from fat); 8g Protein; 4g Carbohydrate; 86mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Spinach And Oyster Rissoles Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 1 tablespoon vegetable oil -- plus 2 teaspoons vegetable oil 1 1/4 pounds fresh spinach -- stemmed, cleaned, and patted dry Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1/4 pound goat cheese 24 small freshly-shucked oysters === DOUGH === 3 cups flour 1 1/2 teaspoons salt 3/4 teaspoon baking powder 6 tablespoons solid vegetable shortening 1 egg 3/4 cup milk Solid vegetable shortening -- for deep-frying In a large saute pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the spinach. Season with salt and pepper. Saute until wilted. Add the shallots and the garlic. Continue to saute for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the wilted spinach and the cheese. Mix well. Season the mixture with salt and pepper. For the dough: Sift the flour, salt and baking powder into a mixing bowl. Cut in the shortening until it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it into a thick dough. Break the dough into 24 equal pieces. On a lightly floured surface, roll the dough pieces into thin rounds, about 2 1/2 to 3 inches in diameter. Spoon a heaping tablespoon of the filling in the center of each round and place an oyster on top of the filling. Season the oyster with salt and pepper. Fold over and crimp the edges with a fork. Heat the shortening in a deep pot or an electric fryer to 360 degrees. Fry the pies, a couple at a time, until golden brown. Drain on paper towels, season with salt and pepper and serve immediately. This recipe yields 24 portions. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 3g Total Fat; (29% calories from fat); 4g Protein; 13g Carbohydrate; 14mg Cholesterol; 190mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Spinach Salad With Tear Drop Tomatoes And Goat Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Fresh baby spinach -- cleaned, stemmed 1 pint Yellow tear drop tomatoes -- cleaned, stemmed 1 pint Red tear drop tomatoes -- cleaned, stemmed 1/2 cup Julienned red onions Drizzle extra-virgin olive oil Drizzle balsamic vinegar Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces Goat’s cheese -- crumbled In a large salad bowl, combine the spinach, tomatoes, and onions. Mix well. Add the oil and vinegar, to taste. Season with salt and pepper. To serve, mound the salad in the center of each serving plate. Crumble the cheese over the salad and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C28) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Strawberry Ice Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh strawberries -- washed, stemmed, and quartered 1 1/2 cups granulated sugar 4 cups half-and-half 1 cup granulated sugar 1/2 vanilla bean -- split in half, and scraped 6 egg yolks In a food processor or blender, combine the strawberries and 1/2 cup of the sugar. Process until smooth. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machine's instructions. This recipe yields about 1 1/2 quarts ice cream. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2469 Calories (kcal); 33g Total Fat; (11% calories from fat); 20g Protein; 543g Carbohydrate; 1276mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 4 1/2 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Swordfish With An Olive Tomato Sauce And Crispy Calamari Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup chopped onions Salt -- to taste Crushed red pepper -- to taste 1 tablespoon chopped garlic 2 cups chopped peeled seeded Italian plum tomatoes 1/2 cup pitted and halved black Greek or Nicoise olives 1/3 cup halved green pimiento-stuffed olives 1 cup dry white wine 1/4 cup chopped fresh basil leaves 1 pound fresh calamari -- cleaned and frozen 1/2 cup buttermilk 1 cup masa flour 1 cup all-purpose flour Creole seasoning -- to taste Oil -- for frying 4 fresh swordfish steaks - (abt 6 oz ea) 2 cups Creamy Polenta -- hot, (see recipe) 1 tablespoon finely-chopped fresh parsley leaves In a nonreactive saucepan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Sauté for 1 minute. Stir in the garlic, tomatoes and olives. Season with salt and crushed red pepper. Continue to sauté for 1 minute. Stir in the wine and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Right before serving stir in the basil and taste for seasoning. Preheat the fryer. Using a sharp knife, slice the calamari, horizontally into thin rings, about 1/8-inch thick. Place the calamari in a mesh strainer and allow to thaw. Season the calamari with salt. In mixing bowl, combine the flours. Season the flours with Creole seasoning. Dip calamari into the buttermilk and dredge in the seasoned flour, coating completely. Heat the oil and fry the calamari in batches until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Season the swordfish with Creole seasoning. In a large sauté pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the swordfish. Sear the fish for 3 minutes on each side for medium-rare. Remove the steaks from the pan and set aside. To serve, mound the Creamy Polenta in the center of each serving plate. Spoon the sauce around the polenta. Lay each steak directly on top of the polenta. Sprinkle the calamari over the steak. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D26) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 37mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Tomato And Potato Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Tarts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked 10" fluted tart shell 1 cup creme fraiche 1 cup grated Gruyere cheese - (abt 4 oz) 1 egg Salt -- to taste Freshly-ground white pepper -- to taste 1/2 pound fresh beefsteak or vine-ripened tomatoes 1/4 cup thinly-sliced yellow onions 1/2 pound small red or new potatoes -- slice 1/4" thick, and blanched 1 tablespoon finely-chopped fresh parsley leaves Preheat the oven to 350 degrees. Place the tart shell in the oven and bake for 10 minutes. Remove and cool. Set aside. In a mixing bowl, combine the creme fraiche, cheese and egg. Mix well. Season with salt and pepper, set aside. Slice the tomatoes 1/4-inch thick. Season both sides of the tomatoes with salt and pepper. Line the bottom of the tart shell with the tomatoes. Lay the onions over the tomatoes. Season both sides of the potatoes with salt and pepper. Fan the potatoes evenly over the onions. Pour the cheese mixture evenly over the potatoes. Spread evenly. Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and cool for 5 minutes before serving. Slice the tart into 8 servings. Garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 9g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 50mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Tomato Risotto Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Rice/Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup chopped onions Salt -- to taste Freshly-ground white pepper -- to taste Freshly-ground black pepper -- to taste 6 cups water 1 teaspoon chopped garlic 1 pound Arborio rice - (2 cups) 1/2 pound assorted baby tomatoes, such as cherry, current, and teardrop -- stemmed, halved 1 tablespoon butter 1/4 cup heavy cream 1/2 cup freshly-grated Parmigiano-Reggiano cheese 3 tablespoons chopped green onions, green part only In a large sauté pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Sauté until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto into serving bowls or plates and serve. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 8g Total Fat; (84% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh White Anchovy And Artichoke Pizza Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cooked artichoke hearts 3 Garlic cloves -- peeled Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Olive oil 4 Pizza dough rounds - (8" dia) 1/4 cup Grated Fontina cheese 32 Fresh white anchovy fillets Preheat the grill. Preheat the oven to 400 degrees. In a food processor, combine the artichokes and garlic. Puree until smooth. Season with salt and pepper. With the machine running, add the olive in a steady stream. Using a rolling pin, roll out the dough thin, about 1/8-inch thick. Brush each round with olive oil. Season with salt and pepper. Grill the dough for a couple of minutes on each side or until crispy. Remove from the grill and spread the artichoke filling over each pizza round. Sprinkle each round with the cheese. Lay 8 anchovies over each pizza round. Place the pizzas on a large baking sheet. Cook in the oven for 2 to 3 minutes or until the cheese melts. Serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 14g Total Fat; (69% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 278mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frico Crisps Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter 1 pound Asiago or Parmesan -- freshly grated In a medium non-stick skillet melt the butter to just coat the bottom of the pan. Sprinkle a fine layer of grated cheese in a circular pattern over the bottom of the pan and shake the pan to evenly distribute, as though making an omelet. Cook over medium heat until it has melted and formed a light crust, about 3 to 4 minutes. Continue to cook the cheese until the edges set and a golden crust develops, about 1/2 minute. Carefully lift and turn the layer of cheese with a spatula and cook until lightly golden on the second side, about 1/2 minute. Remove the Frico from the pan and either set it flat on a paper towel, shape it over an inverted custard cup, or drape it over a rolling pin or dowel. Allow to cool slightly before serving. Continue with remaining cheese. This recipe yields 20 frico. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "20 crisps" - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 4g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Fried Apple Pies Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 2 pounds Apples -- cored and diced 1/2 teaspoon Ground cinnamon 1 pinch Nutmeg 1/4 cup Sugar 1/4 cup Light-brown sugar 1 1/2 cups Water Juice of 1/2 lemon 1 teaspoon Vanilla 1 tablespoon Cornstarch 3 cups Flour 2 teaspoons Sugar 1 1/2 teaspoons Salt 1/4 teaspoon Baking powder 6 tablespoons Lard or solid vegetable shortening 1 Egg 3/4 cup Milk Powdered sugar -- in shaker 2 scoops Vanilla bean ice cream Caramel sauce Fresh sprigs of mint Preheat the fryer. In a sauce pan, melt the butter. Add the apples and saute for 2 minutes. Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar. Continue sauteing for 1 minute, stirring constantly to dissolve the sugar. Add the water and lemon juice. Bring the liquid up to a boil. Add cornstarch dissolved in 1 tablespoon water. Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the apples are soft. Remove from the heat and cool completely. In a mixing bowl, sift the flour, sugar, salt and baking powder, together. Cut in the lard until it resembles coarse meal. In small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Break the dough into 12 equal portions. On a lightly-floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Fry the pies, two to three at a time, in the hot oil, until golden-brown. Remove from the oil and drain on a paper-lined plate. Powder the pies with powdered sugar. Lay the pies on a platter and serve with vanilla bean ice cream. Garnish with a drizzle of caramel sauce, powdered sugar, and fresh mint. This recipe yields 12 pies. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2415 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g Protein; 41g Carbohydrate; 23mg Cholesterol; 310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Calamari With Creole Olive Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Salads/Dressings Seafood Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Calamari -- thawed, cut up 1 cup Masa flour 1 cup Flour 2 tablespoons Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1/2 cup Buttermilk Salt -- to taste Freshly-ground black pepper -- to taste Parmesan-Reggiano Cheese === CREOLE OLIVE SALAD === 1 cup Black olives -- sliced 1 cup Large green stuffed olives -- sliced 2 tablespoons Minced shallots 2 teaspoons Minced garlic 2 tablespoons Small-diced celery 2 tablespoons Chopped parsley 1 1/2 teaspoons Fine-ground black pepper 1/2 cup Olive oil * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Marinate the cut calamari in the buttermilk and 1/4 cup of the Bayou Blast, allow to sit for 20 minutes. Combine the masa and flour together with the remaining Creole seasoning. For Olive Salad, combine all the ingredients together and set aside. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Place dredged calamari in the fryer basket and deep-fry until slightly golden in color, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Season with Creole seasoning, and sprinkle with Parmesan cheese and top with the olive salad. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2262 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 33g Total Fat; (57% calories from fat); 22g Protein; 32g Carbohydrate; 266mg Cholesterol; 380mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Catfish On A Stick Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 catfish fillets - (abt 4 oz ea) 12 bamboo skewers - (10" long) 1 tablespoon Creole Seasoning 1/2 teaspoon salt 1/8 teaspoon cayenne 2 tablespoons Creole or whole-grain mustard 1 cup buttermilk 4 cups vegetable oil 2 cups bleached all-purpose flour === REMOULADE SAUCE === 1/4 cup chopped green onions (green part only) or scallions 2 teaspoons chopped garlic 1 tablespoon prepared horseradish 2 tablespoons Creole or whole-grain mustard 2 teaspoons yellow mustard 3 tablespoons ketchup 1 teaspoon hot sauce 1 teaspoon Worcestershire sauce 2 tablespoons fresh lemon juice 1 large egg 1/2 teaspoon salt 1/4 teaspoon cayenne 3/4 cup vegetable oil Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer. Lay them in a shallow bowl. Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend. Pour the mixture over the catfish, cover, and refrigerate for 8 hours. Remove the fish from the refrigerator. Heat the oil to 360 degrees in a large deep cast-iron skillet. In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge 2 to 3 skewers at a time in the flour, shaking off any excess. Fry them in batches until golden brown, about 4 minutes on each side. Drain on paper towels. Serve hot with the remoulade sauce. For the Remoulade Sauce: Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using. Best if used within 24 hours. This recipe yields 6 servings (2 skewers per person). Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1572 Calories (kcal); 174g Total Fat; (97% calories from fat); 3g Protein; 6g Carbohydrate; 33mg Cholesterol; 662mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Buttermilk 4 tablespoons Bayou Blast -- see * Note 3 pounds Chicken -- cut in 8 pieces Vegetable oil -- for deep-frying 2 cups Flour * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a large shallow bowl combine buttermilk and Bayou Blast and add chicken, turning pieces until they are completely covered; marinate chicken 1 to 2 hours. Preheat oven to 350 degrees. In a large cast-iron skillet or chicken-fryer heat 1 to 2 inches of oil over medium-high heat to 350 degrees. Drain chicken, wiping off excess liquid, and thoroughly dredge in flour. Fry chicken until golden, turning once, about 10 minutes in all. Transfer pan to oven and cook until browned, turning once or twice, 20 to 30 minutes longer. Drain chicken pieces briefly on paper towels to absorb any excess oil before serving. This recipe yields 8 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 806 Calories (kcal); 40g Total Fat; (45% calories from fat); 53g Protein; 54g Carbohydrate; 228mg Cholesterol; 301mg Sodium Food Exchanges: 3 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fried Corn And Mozzarella Cakes Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Pancakes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Fresh sweet corn kernels from 1 medium-size ear 2 tablespoons Minced shallots 1 teaspoon Salt 1/8 teaspoon Freshly-ground black pepper 2 large Eggs 1 cup Heavy cream 3/4 cup Yellow cornmeal 1/2 cup Bleached all-purpose flour 1/2 cup Masa harina flour 2 teaspoons Baking powder 1/8 teaspoon Cayenne pepper 3/4 cup Water 6 ounces Grated Mozzarella cheese Bayou Blast -- see * Note 2 teaspoons Vegetable oil * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Bayou Blast. Serve warm. This recipe yields 16 cakes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 8g Total Fat; (71% calories from fat); 2g Protein; 6g Carbohydrate; 44mg Cholesterol; 207mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Crawfish Po'Boy With Remoulade Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crayfish Sandwiches Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === REMOULADE === 1 cup Prepared or homemade mayonnaise 1 tablespoon Minced celery 1 tablespoon Minced shallots 1/2 teaspoon Minced garlic 2 tablespoons Chopped green onions 3 tablespoons Ketchup 3 tablespoons Creole mustard 1 teaspoon Crystal hot sauce Salt -- to taste Freshly-ground black pepper -- to taste === CRAWFISH === 1/2 pound Crawfish tails 1/2 cup Masa 1/2 cup Cornmeal 2 tablespoons Bayou Blast -- see * Note Oil -- for frying Salt -- to taste Freshly-ground black pepper -- to taste 2 large Individual French bread loaves 1/2 cup Chiffonade of lettuce 6 slices Tomatoes Zaps potato chips or your favorite potato chips Abita beer Tabasco sauce -- as desired * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry. For the crawfish: Season the crawfish with 1 tablespoon of Bayou Blast. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining tablespoon of Creole Seasoning. Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3 to 4 minutes, stirring constantly. Remove from the fryer and drain on a paper-lined plate. Season with Bayou Blast. To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes. Serve with Zap Potato Chips, Abita Beer, and a bottle of Tabasco. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 2g Total Fat; (6% calories from fat); 7g Protein; 52g Carbohydrate; 0mg Cholesterol; 303mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Crawfish Salad, Mirliton Relish & Creole Mustard Dres Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Salads/Dressings Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Mirliton -- boiled, peeled, seed -- cut into small dice 3 Italian Roma tomatoes -- seeded, and -- cut into small dice 1/4 cup Small-diced red onion 1 teaspoon Minced garlic 2 tablespoons Finely-chopped parsley 2 tablespoons Extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taset 1 pound Crawfish tails Emeril's Essence -- see * Note 1/2 cup Buttermilk 1 cup Cornmeal 1/2 cup Masa 1 cup Creole Mustard dressing (basic mayonnaise with Creole mustard) 4 cups Assorted baby salad greens 1/2 cup Grated Parmigiano-Reggiano cheese === GARNISH === 2 tablespoons Finely-chopped parsley Edible flowers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a small mixing bowl, combine the mirlitons, tomatoes, red onions, garlic, and parsley. Toss the vegetables with extra-virgin olive oil. Season with salt and pepper. Marinate the crawfish tails in the buttermilk, seasoned with Essence. Allow the crawfish to marinate for 10 minutes. Mix the cornmeal and masa together. Season the mixture with Essence. Remove the crawfish from the buttermilk and add to the cornmeal mixture and toss to coat evenly. Shake off any excess. Deep fry a few at a time until they pop to the surface and are golden, about 1 to 2 minutes. Drain on paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. This recipe yields 4 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 8g Total Fat; (34% calories from fat); 4g Protein; 28g Carbohydrate; 1mg Cholesterol; 33mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Crawfish Tails With Olive Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Crawfish tails 1/2 cup Buttermilk Emeril's Essence -- see * Note 1 cup Masa flour 1 cup Flour 1 cup Black olives -- pitted, quartered 1 cup Green stuffed olives -- quartered 2 tablespoons Minced shallots 2 teaspoons Minced garlic 2 tablespoons Small-diced celery 2 tablespoons Chopped parsley 1 1/2 teaspoons Fine-ground black pepper 1/2 cup Olive oil 1 cup Lemon Butter Sauce 1/4 cup Grated Parmesan Reggiano cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Lemon Butter Sauce" recipes which are included in this collection. In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside. Dredge the marinated crawfish in the flour mixture and sift to remove any excess. Fry until golden, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the Lemon Butter Sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 31g Total Fat; (67% calories from fat); 5g Protein; 29g Carbohydrate; 1mg Cholesterol; 330mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Egg And Ham Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices White sandwich bread 4 tablespoons Butter -- at room temperature 4 large Eggs Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Sliced pre-cooked ham 1/4 pound Sliced Yellow Cheddar cheese 8 slices Tomatoes Butter both sides of each slice of bread with 2 tablespoons of the butter. In a saute pan, heat the remaining butter. When the butter has melted, crack each egg into the pan (make sure you crack the egg about 2 inches away from each egg). Season the eggs with salt and pepper. Pan-fry the eggs for about 2 to 3 minutes or until the white is firm and the yolk is still runny. To build the sandwich, divide the cheese between four slices of buttered bread. Season both sides of each tomato slice with salt and pepper. Place two slices of tomato on top of each piece of cheese. Divide the ham in four potions and place on top of the tomatoes. Place the fried eggs on top of the ham and place the remaining buttered bread on top of each fourth. Heat the saute pan. When the pan is hot, carefully add the sandwiches in the hot pan. Pan-fry the sandwiches for 2 to 3 minutes on each side or until each side of the sandwich is golden brown. Serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 17g Total Fat; (65% calories from fat); 8g Protein; 12g Carbohydrate; 218mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Eggplant Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Flour 2 tablespoons Vegetable Dust -- see * Note 1 Egg 1/2 cup Milk 1 cup Yellow cornmeal 1 large Eggplant -- peeled, seeded, sliced, cut into 1/2" thick sticks 1/2 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 8 cups Assorted baby greens 1 recipe Southwestern Sweet Corn Dressing -- see * Note 3 ounces Grated Parmigiano-Reggiano cheese 1 tablespoon Chopped parsley * Note: See the "Emeril's Essence Information" and "Southwestern Sweet Corn Dressing" recipes which are included in this collection. Combine the flour with 1 tablespoon Vegetable Dust in a bowl. Beat the egg with the milk in another bowl. Combine the cornmeal with the remaining 1 tablespoon Vegetable Dust. Dredge the eggplant sticks in the seasoned flour. Dip the sticks in the egg wash, letting the excess drip off. Dredge the sticks in the cornmeal, coating each side completely. Heat the oil in a large saute pan. Fry the eggplant for 5 minutes, stirring occasionally, until golden brown. Remove from the oil and drain on a paper-lined plate. Season the eggplant with Vegetable Dust. In a mixing bowl, toss the greens with the Southwestern Sweet Corn Dressing. Mound the greens in the center of the platter. Arrange the eggplant around the greens. Sprinkle the greens with the cheese. Garnish with Vegetable Dust and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 487 Calories (kcal); 30g Total Fat; (54% calories from fat); 8g Protein; 47g Carbohydrate; 51mg Cholesterol; 34mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Eggplant With Shrimp Etouffee Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 1 1/2 sticks Butter 4 cups Chopped onions 2 cups Chopped bell peppers 2 cups Chopped celery 2 teaspoons Chopped garlic 2 pounds Medium shrimp -- peeled, deveined 2 teaspoons Salt 1/2 teaspoon Cayenne pepper 1 cup Flour -- plus 2 tablespoons Flour 2 cups Water 6 tablespoons Chopped parsley 1/2 cup Chopped green onions Emeril's Essence -- see * Note 12 slices Eggplant - (1" thick) 2 Eggs -- beaten 2 cups Dried, fine bread crumbs 1/2 cup Grated Parmigiano-Reggiano cheese Chopped green onions -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oil for frying. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers, and celery and saute until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink. Dissolve 2 tablespoons flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for 2 minutes more. Season the eggplant slices with Emeril's Essence. Place the flour in a shallow bowl and season with Essence. In another bowl, season the egg wash with salt and pepper. In a third shallow bowl, season the bread crumbs with Essence. Dredge each slice of eggplant in the flour. Dip each slice in the egg wash, letting the excess drip off. Dredge each slice in the seasoned bread crumbs, coating each side completely. Carefully lay the eggplant slices in the hot oil. Fry the eggplant in batches and until golden brown. Remove the eggplant from the oil and drain on paper-lined plates. Season the eggplant with Essence. To serve place two to three fried eggplant pieces in the center of each plate. Spoon the Etouffee over the top and garnish with the cheese and green onions. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 785 Calories (kcal); 41g Total Fat; (47% calories from fat); 55g Protein; 47g Carbohydrate; 532mg Cholesterol; 1847mg Sodium Food Exchanges: 2 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Eggplant With Sifted Confectioners' Sugar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eggplant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for pan-frying 2 Young eggplant -- sliced 1/4" thick 1 pinch Salt 2 Eggs 2 tablespoons Sugar Enough flour to make a light batter Shaker of powdered sugar In a large skillet, preheat enough oil to pan-fry the eggplant, about 1/4 cup. Season the eggplant with salt. In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add in enough flour to make a light batter. Soak the eggplant slice in the light batter. Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden-brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar. This recipe yields about 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 2g Total Fat; (34% calories from fat); 3g Protein; 7g Carbohydrate; 94mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Fish Fingers With Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 1 pound Whiting fillets Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Corn flour 1 cup All-purpose flour 2 Eggs -- beaten with 2 tablespoons Milk 2 Lemons -- halved Tartar Sauce -- see * Note * Note: See the "Tartar Sauce I" recipe which is included in this collection. Preheat the oil in a large cast-iron or heavy-bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and Tartar Sauce. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 5g Total Fat; (13% calories from fat); 29g Protein; 50g Carbohydrate; 171mg Cholesterol; 116mg Sodium Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Flounder With Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 1 tablespoon Capers 1 tablespoon Chopped pickles 3 tablespoons Bayou Blast -- plus 1 1/2 teaspoons Bayou Blast -- see * Note Oil -- for deep-frying 1 whole Flounder - (abt 1 lb) -- cleaned, gutted Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour 2 Eggs - (to 3) -- beaten 1/2 cup Cornmeal Fried julienned potatoes -- for serving * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small bowl combine mayonnaise, capers and pickles; season with 1 1/2 teaspoons Bayou Blast, or to taste, making it very spicy if you wish. In a deep-fryer or a large, high-sided skillet heat oil to 370 degrees. Season flounder inside and out with salt and pepper. In 3 shallow bowls season flour, eggs and cornmeal with 1 tablespoon of Creole spice, each. Dredge flounder first in flour, then in eggs. Add any remaining flour to cornmeal and mix it up. Dredge fish thoroughly in cornmeal mixture, patting to make it adhere. When oil is popping gently lower in fish and deep-fry 3 to 4 minutes, turning once or twice, until fish comes to surface and is browned and crisp. Drain on paper towels and serve with tartar sauce and fried julienned potatoes. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2058 Calories (kcal); 189g Total Fat; (78% calories from fat); 15g Protein; 101g Carbohydrate; 77mg Cholesterol; 1331mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Garlic And Fresh Herb Olives Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Assorted Greek Olives 12 Garlic cloves -- peeled 1/2 cup Chopped fresh herbs (such as basil, chervil, tarragon, and oregano) 1 tablespoon Fresh ground black pepper 1 quart Olive oil 2 cups All-purpose flour Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine all of the ingredients except for the flour and Bayou Blast in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry. Season the flour with Creole seasoning. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Bayou Blast. Serve warm. This recipe yields 2 pounds fried marinated olives. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 8618 Calories (kcal); 867g Total Fat; (89% calories from fat); 29g Protein; 207g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 13 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 173 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Green Tomato And Rock Shrimp Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Rock shrimp Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Liquid Crab Boil 1 Lemon -- cut in half 2 Bay leaves 1 Egg Juice of fresh lemon 1/4 cup Chopped onions 1/4 cup Chopped green onions 1/4 cup Chopped celery 1 tablespoon Prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons Prepared yellow mustard 3 tablespoons Ketchup 3 tablespoons Chopped parsley Cayenne pepper -- to taste 1 cup Olive oil 12 slices Green tomatoes - (abt 1/4" thick) 1 cup Flour 2 Eggs -- beaten with 2 tablespoons Milk 2 cups Fine dried bread crumbs Bayou Blast -- see * Note 1/2 cup Vegetable oil 1 cup Fresh maiche * Note: See the "Bayou Blast - {Emeril's Creole Seasoning" recipe which is included in this collection. Season the shrimp with salt and pepper. In a large saucepan, combine the water, crab boil, lemons, and bay leaves. Season the liquid with salt and pepper. Bring the liquid to a boil and add the shrimp, cook for 1 minute and remove from the heat. Let the shrimp sit for additional minute and then drain, discarding the liquid. Cool the shrimp completely. Refrigerate the shrimp until chilled. Combine the egg, lemon juice, onions, green onions, celery, horseradish, mustards, ketchup, and parsley in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed. Refrigerate until chilled, about 2 hours. Season both sides of the sliced tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs with Bayou Blast. Dredge the tomatoes in the seasoned flour. Dip each slice into the egg wash, letting the excess drip off. Dredge the tomatoes in the seasoned bread crumbs, coating completely. In two large saute pans, heat 1/4 cup of the oil in each pan. When the oil is hot, pan-fry the tomatoes for 2 to 3 minutes on each side, or until crispy. Remove and drain. Season with salt and pepper. To serve, plate three of the tomatoes on each plate. Spoon the rock shrimp in the center of each plate. Garnish each salad with a small pile of the maiche on top of the shrimp. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 910 Calories (kcal); 85g Total Fat; (82% calories from fat); 8g Protein; 31g Carbohydrate; 141mg Cholesterol; 201mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Green Tomatoes With Lobster And Tear Drop Tomato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR LOBSTER SALAD === 1 large egg 1 tablespoon Dijon mustard Juice of 1/2 fresh lemon -- abt 1 tbspn Salt -- to taste Freshly-ground white pepper -- to taste Hot sauce -- to taste 1 1/2 cups vegetable oil 2 tablespoons chopped shallots 1 teaspoon chopped garlic 2 tablespoons chopped fresh tarragon leaves 3 tablespoons capers 1 tablespoon caper juice 2 large fresh lobsters -- cooked, tail and claw meat removed, shells discarded 1/2 pint red teardrop or small pear tomatoes 1/2 pint yellow teardrop or small pear tomatoes 1/4 cup fresh chervil leaves 1 tablespoon finely-chopped fresh parsley leaves Drizzle extra-virgin olive oil === FOR THE TOMATOES === 2 large green tomatoes -- cored, and ends removed Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1 cup vegetable oil In a blender, combine the egg, mustard, lemon juice, and hot sauce. Blend on high until smooth. With the blender running, slowing add enough oil until the mixture is thick. Season with salt and pepper. Set aside. In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon. Mix well. Roughly chop the capers and add to the mayonnaise mixture. Add the caper juice and mix well. Season with salt and pepper. Small dice the lobster meat and add to the mayonnaise mixture. Season with salt and pepper. Mix well. Cover with plastic wrap and refrigerate while frying the tomatoes. Slice each tomato 1/4-inch thick. Season with salt and pepper. In a small bowl, combine the flour and cornmeal. Season with salt and pepper. Mix well. In a large cast-iron skillet, over medium heat, add the oil. Dredge the tomato slices in the flour mixture, coating both sides completely. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Remove the tomatoes and drain on paper towels. Season with salt and pepper. Add the teardrop tomatoes and the chervil to the lobster salad and mix well. Arrange the fried tomatoes in the center of each serving plate. Mound the Lobster Salad in the center of the fried tomatoes. Drizzle with olive oil. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D45) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1371 Calories (kcal); 138g Total Fat; (89% calories from fat); 6g Protein; 31g Carbohydrate; 47mg Cholesterol; 132mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Okra Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Okra Buttermilk 1/2 cup Flour 1/2 cup Cornmeal Emeril's Essence -- see * Note Oil -- for frying Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Emeril's Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden-brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 34g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Okra Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade mayonnaise 1/2 cup Finely-chopped green onions Juice of one lemon 1 teaspoon Dijon mustard 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 16 Okra pods -- washed, stemmed, and halved lengthwise 1 cup Buttermilk Emeril's Essence -- see * Note 1/2 cup Cornmeal 1/2 cup Flour 4 cups Assorted baby greens 4 Grilled green onions 2 tablespoons Chopped chives 1/2 cup Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, combine the mayonnaise, green onions, lemon juice, mustard and garlic together. Mix thoroughly. Season with salt and pepper. Set aside in the refrigerator. Marinate the okra in the buttermilk, seasoned with Emeril's Essence. Marinate for 30 minutes in the refrigerator. Combine the cornmeal and flour together. Season with the Essence. Dredge the okra in the cornmeal-flour mixture, coating completely. Fry the okra, split-side down, for about 2 minutes, or until golden. Remove the okra from the fryer and drain on a paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the okra around the greens. Garnish with the grilled green onions, chives, and cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2386 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 33g Carbohydrate; 2mg Cholesterol; 85mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Oyster Poor Boys, Bbq Sauce, Crunchy Blue Cheese Slaw Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup vegetable oil 1/4 cup sherry vinegar 2 tablespoons chopped shallots 1 teaspoon chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup blue cheese 2 cups shredded white cabbage 2 cups shredded red cabbage 1/2 cup thinly-sliced red onion 1 tablespoon finely-chopped parsley leaves 1 cup all-purpose flour 1 cup masa flour Creole seasoning -- to taste 32 large Louisiana oysters 1 cup Emeril’s BBQ Sauce -- (see recipe) 8 individual French bread rolls or pistolletts In a small mixing bowl, whisk the oil and vinegar together. Add the shallots and garlic. Season with salt and pepper. Whisk well. Fold in the blue cheese and continue to whisk until well blended. In a medium mixing bowl, combine the cabbages and onion. Add the dressing and mix well. Season with salt and pepper. Add the parsley and mix well. Cover with plastic wrap and refrigerate until ready to use. In a shallow bowl, combine the flours. Season with Creole seasoning. Season the oysters with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. To assemble, spread the BBQ sauce over both sides of the rolls. Place 3 or 4 of the oysters on the bottom of each roll. Spoon some of the slaw over the oysters. Place the top of each roll over the slaw and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D50) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 24g Total Fat; (74% calories from fat); 4g Protein; 14g Carbohydrate; 8mg Cholesterol; 151mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Oyster Salad With Pernod Buttermilk Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg Juice of one lemon 1 tablespoon Creole Mustard or whole grain mustard 2 teaspoons Minced garlic 1/4 cup Chopped green onions 1/2 cup Grated Parmigiano-Reggiano cheese 1/4 cup Buttermilk 1 tablespoon Pernod 1 dash Worcestershire sauce Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil 24 large Shucked oysters Emeril's Essence -- see * Note 1 cup Flour 1 cup Cornmeal 1/2 cup Vegetable oil 4 cups Assorted greens (arugula, frisee, radicchio, watercress and spinach) * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, butter milk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour. Season the oysters with Emeril's Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flours with Essence. In a large skillet heat the vegetable oil. Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm. Toss the greens with the dressing. Season the greens with salt and pepper. Mound the greens in the center of each plate. Arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 985 Calories (kcal); 83g Total Fat; (75% calories from fat); 8g Protein; 52g Carbohydrate; 47mg Cholesterol; 34mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Oysters Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 2 tablespoons Bayou Blast -- see * Note 1 cup Masa harina 2 large Eggs 1 cup Milk 24 large Freshly-shucked oysters -- liquor drained and -- saved for other use Olive oil -- for pan-frying Salt -- to taste * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a small flat bowl combine flour with 1 tablespoon Bayou Blast; in another bowl combine masa harina with remaining Creole seasoning; in a third bowl beat eggs with milk. Dredge oysters first in seasoned flour, then in egg mixture, then in seasoned masa harina. In a large high-sided skillet heat about 1/2-inch oil over high heat. When hot add half of oysters and fry for about 1 1/2 minutes on each side until golden-brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Before serving, sprinkle with salt and dust with a little Creole seasoning. This recipe yields 24 oysters (enough for 4 to 6 Po’ boys). Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-016 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 6g Total Fat; (17% calories from fat); 11g Protein; 49g Carbohydrate; 102mg Cholesterol; 60mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Oysters With Horseradish Cream And Tomato Corn Salsa Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Blanched corn kernels 4 Ripe Italian plum tomatoes -- peeled, seeded, and diced 1/4 cup Minced onions 1 teaspoon Minced jalapeno peppers 2 tablespoons Chopped fresh cilantro 1 tablespoon Freshly-squeezed lime juice 1 teaspoon Freshly-squeezed lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Freshly-grated horseradish (or bottled, if not prepared with cream) 3 tablespoons Minced shallots 2 teaspoons Minced garlic 2 teaspoons Dijon mustard Freshly-ground white pepper -- to taste 1 1/2 cups Heavy cream 1 cup Flour 2 tablespoons Emeril's Essence -- see * Note 1 cup Masa harina 2 large Eggs 1 cup Milk 1/2 cup Olive oil 24 large Freshly-shucked oysters -- liquor drained and reserved * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. In a small bowl, season the flour with Emeril's Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa. This recipe yields 4 first-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 848 Calories (kcal); 66g Total Fat; (68% calories from fat); 13g Protein; 54g Carbohydrate; 224mg Cholesterol; 126mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Parmesan Eggplant Sticks w Garlic & Cilantro Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Eggplant Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant - (abt 1 1/4 to 1 1/2 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 1 Egg 1 cup Bread crumbs 1 cup Grated Parmesan cheese Vegetable oil -- for frying === GARLIC AND CILANTRO SAUCE === 2 bunches Fresh cilantro -- stems removed 6 Garlic cloves 1 teaspoon Dijon mustard Juice of one lemon 2 cups Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Emeril’s Essence -- see * Note 1/4 cup Grated Parmesan Cheese 3 tablespoons Shaved chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For purging the eggplant: Cut off the spiky top and peel the eggplant. Cut lengthwise into slices about 3/8-inch thick. Spread the pieces of eggplant in a colander and sprinkle evenly with salt. This will draw out the juices and help firm up the texture of the eggplant. Allow to stand for 30 minutes. Pat dry to remove any excess salt. For the sauce: In a food processor, combine the garlic and cilantro and pulse to a smooth consistency. Add the lemon juice and mustard. In a steady stream, pour in the olive oil until the sauce is emulsified. Season with salt and pepper. For the eggplant: Cut the slices in half and into 1-inch thick sticks. In a mixing bowl, lightly beat the egg. Combine the bread crumbs and Parmesan cheese together and season with salt and pepper Pour enough oil into a frying pan to come 1 1/2 inches up the sides and turn the heat on. Dip each stick into the beaten egg, letting the excess drip off. Turn the eggplant into the bread crumb mixture, coating both sides. Add as many of the sticks into the pan as will fit loosely without overcrowding. Fry on one side until golden-brown. Turn the sticks over and continue frying until done. Remove from the fryer with a slotted spoon and dry on a paper lined platter. Season with Emeril’s Essence. Place the sauce in a small bowl in the center of a platter with the sticks surrounding it and sprinkle with grated Parmesan Cheese and shaved chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2271 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2399 Calories (kcal); 236g Total Fat; (87% calories from fat); 31g Protein; 44g Carbohydrate; 133mg Cholesterol; 1457mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 45 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Pickles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Dill pickle spears Emeril's Essence -- see * Note 3 cups Flour 2 Egg yolks 3/4 cup Beer - (to 1 cup) 1 pinch Baking powder Salt -- to taste Freshly-ground black pepper -- to taste Oil -- for frying Ketchup -- for serving * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. Season the pickles with Emeril's Essence. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the hot oil and fry until golden-brown, about 3 to 4 minutes. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with the ketchup. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 4g Total Fat; (8% calories from fat); 12g Protein; 75g Carbohydrate; 106mg Cholesterol; 1167mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Pickles With Spicy Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Accompaniment Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR DIPPING SAUCE === 2 eggs 1/2 teaspoon salt 1/2 lemon -- juiced 2 cups canola oil 1/4 cup ketchup 2 tablespoons sweet pickle relish 1 tablespoon prepared horseradish 1 teaspoon Worcestershire sauce 1 teaspoon Crystal Hot sauce 2 tablespoons chopped scallions, green part only 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 lemon -- juiced === FOR PICKLES === 1 1/2 cups sliced dill pickles -- drained, patted dry 4 eggs 1 cup milk 1 cup yellow cornmeal 1 cup masa harina 2 tablespoons Essence Creole seasoning -- see * Note Oil -- for deep frying * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles. Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving. This recipe yields about 2 cups fried pickles, enough to accompany 6 sandwiches. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A03) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 908 Calories (kcal); 80g Total Fat; (77% calories from fat); 11g Protein; 41g Carbohydrate; 193mg Cholesterol; 608mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Plantains Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ripe plantains Oil -- for frying Salt Freshly-ground black pepper Preheat the fryer. Peel the plantains. Thinly slice the plantains, crosswise. Fry the plantains in batches until golden brown, about 2 minutes, stirring occasionally. Remove from the oil and drain on paper towels. Season with salt and pepper. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 38g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fried Plum Dumplings Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 1 pound Fresh plums - (abt 6 plums) -- pitted and diced 1/2 cup Sugar 1/2 teaspoon Minced fresh ginger 1/4 teaspoon Cardamom 1 tablespoon Cornstarch 1 tablespoon Water 3 dozen Round dumpling wrappers -- see * Note === GARNISH === Ginger syrup or honey -- to drizzle Powdered sugar * Note: These are available in Chinese markets. Place vegetable oil in a deep saute pan that comes no more than 1/3 of the way up the sides of the pan. Heat until a deep-fat fry thermometer registers 360 degrees. Meanwhile, in a medium saucepan, place the plums, sugar, ginger and cardamom and cook for 10 minutes. The sugar and the plums will form their own syrup. In a bowl combine the cornstarch and water until they form a paste. While stirring, slowly pour the cornstarch paste into the plum mixture. The mixture should thicken right up. Cook for 1 minute, stirring constantly. Remove from the heat and cool slightly. Place 1 1/2 teaspoons of the filling in the center of the round dumpling wrapper. Using your fingertips, moisten the edges of the wrapper with a little water, and fold the sides of the wrapper towards the center and press the edges closed. Continue until all the wrappers are filled. Carefully drop the dumplings into your saute pan 4 to 5 at a time. Fry until golden, about 3 to 4 minutes. With a slotted spoon remove from the oil and drain on paper towels, drizzle with ginger syrup, or honey. Cover with a generous shake of powdered sugar. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2204 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 108g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Polenta Cake w Shrimp Etouffee & Roasted Corn Relish Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 recipe Basic Polenta -- see * Note 1/4 cup Olive oil -- plus 2 tablespoons Olive oil 6 tablespoons Flour 3 Celery stalks -- medium diced 1 cup Chopped onion 1 Green bell pepper -- chopped 4 teaspoons Minced garlic -- divided 1/4 cup Chopped green onions 2 cups Shrimp stock 2 teaspoons Crystal Hot Sauce 4 tablespoons Chopped parsley 2 tablespoons Butter 1 1/2 pounds Rock shrimp Emeril's Essence -- see * Note 1 cup Roasted sweet corn 1/4 cup Small-diced red peppers 1/4 cup Small-diced yellow peppers 1 tablespoon Minced shallots Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Seasoned flour 2 Eggs -- slightly beaten with 2 tablespoons Milk 1 cup Seasoned bread crumbs Oil -- for frying === GARNISH === 4 Chives, long 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers 2 tablespoons Grated Parmigiano-Reggiano cheese Emeril's Essence * Note: See the "Basic Polenta" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the fryer. For the etouffee: In a saute pan, heat the olive oil. Stir in the flour. Cook the mixture for 6 to 8 minutes, stirring constantly, for a brown roux. Stir in the celery, onions, green peppers and 1 tablespoon of the garlic. Cook for 3 to 4 minutes or until the vegetables start to wilt. Stir in the shrimp stock and Crystal hot sauce. Bring up to a boil, reduce to a simmer. Stir in the green onions. Cover and simmer for 10 minutes. Season the shrimp with Emeril's Essence. In a saute pan, heat the butter. Saute the shrimp for 2 to 3 minutes. Add the sauteed shrimp to the sauce. Season with salt and pepper. For the relish: In a saute pan, heat the olive oil, when the pan is smoking hot, saute the corn, red peppers, yellow peppers, shallots and remaining teaspoon of garlic. Saute for 1 to 2 minutes. Season with salt and pepper. Stir in the tablespoon chopped parsley. For the polenta: Slice the polenta into 8 slices. Dredge each piece in the seasoned flour. Dip in the egg mixture, removing any excess. Dredge in the bread crumbs. Fry each piece of polenta until golden-brown, about 2 to 3 minutes. Remove from the fryer and place on a paper-lined plate. Season with Essence. Slice the cake diagonally, forming two triangles. Spoon the etouffee in the center of the plate. Lay the polenta against each other on top of the etouffee. Place three small mounds of the relish around the cake. Garnish with long chives, chopped chives, peppers, cheese, and Essence. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 15g Total Fat; (57% calories from fat); 5g Protein; 20g Carbohydrate; 55mg Cholesterol; 459mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Potatoes With Poblano Pepper Strips Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying, plus 3 tablespoons Vegetable oil -- for onions 2 large Poblano peppers 3/4 cup Sliced white onions 2 pounds Red potatoes -- scrubbed, and -- sliced 1/4" thick Salt -- to taste Freshly ground black pepper -- to taste 1 cup Grated Monteray Jack cheese Place vegetable oil in a deep saute pan to come no more than 1/3 of the way up the sides of the pan. Heat oil until a deep-fat fry thermometer registers 360 degrees. Meanwhile, over an open flame, carefully char the peppers until the skin blisters and blackens. Set aside to cool. When the peppers are cooled, remove the seeds and slice into thin strips. Now, in a large non-stick skillet, heat 3 tablespoons of oil, add onion and cook until softened. When the oil is heated, carefully drop the potatoes into the pan, cook, stirring for 5 minutes or until tender, golden-brown and crispy. Cook the potatoes in batches. Drain well on paper towels and add to the pan with the onions. Then, add the pepper strips, and season with salt and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to a serving bowl and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2239 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 11g Total Fat; (31% calories from fat); 6g Protein; 45g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Quail With Gravy Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Vegetable oil -- for frying 12 whole Quail 2 teaspoons Emeril's Essence -- see * Note 2 cups Flour -- plus 2 tablespoons Flour 1 Egg -- beaten 2 cups Milk -- plus 2 tablespoons Milk Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Mashed potatoes 4 Biscuits 1 tablespoon Chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Heat the oil for frying in a cast iron skillet. Season the entire quail with 1 teaspoon of Emeril's Essence. In a shallow bowl, whisk the egg and two tablespoons of milk together. Dredge the quail in the flour and dip it in the egg wash, letting the excess drip off. Dredge the quail a second time in the flour, covering the quail completely. Fry the quail for 2 to 3 minutes on each side until golden-brown. Remove from the oil and drain on a paper-lined plate. Season the quail with Essence. Remove all the oil except for 1/2 cup. Whisk in the remaining 2 tablespoons of flour and cook for 1 minute. Whisk in the remaining 2 cups of milk and cook for 3 to 4 minutes, or until the gravy is thick. Season the gravy with salt and pepper. Mound the potatoes in the center of the plate. Spoon the gravy over the potatoes and around the plate. Lay the fried quail on top of the potatoes. Garnish with Essence, biscuits and chives. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2454 broadcast 12-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1790 Calories (kcal); 145g Total Fat; (73% calories from fat); 55g Protein; 65g Carbohydrate; 212mg Cholesterol; 695mg Sodium Food Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Ravioli Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Fresh Ricotta cheese 1/4 cup Grated Mozzarella cheese 1/4 cup Grated Provolone cheese 1 Egg yolk 1 teaspoon Minced garlic 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1 Fresh pasta sheet - (11" by 14") -- cut into 2" squares (about 32 squares) 1 cup Marinara sauce -- warmed 1/4 cup Grated Parmigiano-Reggiano cheese Preheat the fryer. In a mixing bowl, combine the cheeses, egg yolk, garlic and parsley together. Mix thoroughly. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Fry the squares in batches, until golden-brown about 3 to 4 minutes. Remove the ravioli from the oil and drain on a paper-lined plate. Season the ravioli with salt and pepper. Serve the raviolis with the warm tomato sauce and garnish with the grated Parmesan cheese. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 5g Total Fat; (53% calories from fat); 4g Protein; 6g Carbohydrate; 59mg Cholesterol; 333mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Redfish With Fire Roasted Corn Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Redfish 2 cups Buttermilk Salt -- to taste Freshly-ground black pepper -- to taste Emeril's Essence -- see * Note 3 1/2 cups Cornmeal 1/2 cup Flour Hot oil 2 cups Homemade mayonnaise 1 cup Roasted corn kernels 1/2 cup Minced onions 2 tablespoons Minced shallots 2 teaspoons Minced garlic Juice of two lemons 1 tablespoon Crystal hot sauce 1 tablespoon Finely-chopped tarragon 2 tablespoons Finely-chopped parsley Maw Maws Slaw -- see * Note Jalapeno Hushpuppies -- see * Note Finely-chopped fresh parsley -- for garnish * Note: See the "Emeril's Essence Information", "Maw Maws Slaw", and "Jalapeno Hushpuppies" recipes which are included in this collection. Preheat the fryer. Marinate the fish in the buttermilk seasoned with salt and pepper. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Emeril's Essence, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essence. In a mixing bowl, combine the mayonnaise, corn, onions, shallots, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour. Mound Maw Maws Slaw on a platter and arrange the fried fish and Jalapeno Hushpuppies around the slaw. Garnish with parsley and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2366 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 2g Total Fat; (5% calories from fat); 11g Protein; 76g Carbohydrate; 3mg Cholesterol; 89mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Rice Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 cups Assorted cooked vegetables (such as any vegetable leftovers) 2 Eggs -- beaten 2 tablespoons Soy sauce 1 teaspoon Sesame oil 2 cups Cooked rice Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Coarsely-chopped nuts (such as cashews or peanuts) 2 tablespoons Chopped green onion In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat through rice. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-019 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 14g Total Fat; (41% calories from fat); 8g Protein; 36g Carbohydrate; 125mg Cholesterol; 725mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Seafood Po’ Boy Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Oysters Sandwiches Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 1/2 pound Large shrimp -- peeled, deviened 4 Softshell crabs -- cleaned 1/2 pound Shucked oysters 1 cup Masa flour 1/2 cup Flour 1/2 cup Yellow cornmeal Salt -- totaste Cayenne pepper -- to taste Tabasco sauce 2 small French bread loaves 1/4 cup Mayonnaise 1 cup Shredded lettuce 6 slices Fresh tomatoes Heat the oil in a large sauce pan. Season the shrimp, softshells and oysters with salt and cayenne. In a shallow pan, combine 1/2 cup of masa and flour. Season the flours with salt and cayenne. Dredge the shrimp in the seasoned flour, coating the shrimp completely. Dredge the softshell and oysters in the seasoned flour, coating completely. Fry the seafood in the hot oil until golden-brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half. Spread the mayonnaise on both sides of the bread. Build the sandwich with the fried seafood, lettuce, and tomatoes. Serve with Zap potato chips. This recipe yields 2 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1883 Calories (kcal); 41g Total Fat; (19% calories from fat); 73g Protein; 305g Carbohydrate; 182mg Cholesterol; 3124mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Smelts With Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 teaspoon Dijon mustard Juice of one lemon 1/2 cup Chopped onions 2 teaspoons Chopped garlic 1/4 cup Dill pickles Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Vegetable oil 1 dozen Fresh smelts 1 cup Flour Bayou Blast -- see * Note Oil -- for frying 1 cup Fresh parsley sprigs -- fried * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, onions, garlic, and pickles. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil. Process until all of the oil is used and the mixture is thick. Season the mixture with salt and pepper. Refrigerate until chilled. Season the smelts with salt and pepper. Season the flour with Bayou Blast. Dredge the smelts in the flour, coating completely. Fry the smelts until golden, about 2 to 3 minutes. Remove and drain on paper towels. Season with the Creole seasoning. Serve with the tartar sauce and fried parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 630 Calories (kcal); 56g Total Fat; (79% calories from fat); 5g Protein; 28g Carbohydrate; 47mg Cholesterol; 164mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Soft-Shell Crabs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Soft-shell crabs -- cleaned, and rinsed -- gently in cool water 1/2 cup Crystal Hot Sauce 1 cup Crawfish Mashed Potatoes -- see * Note 1/2 cup Flour 1 cup Dried fine bread crumbs Emeril's Essence -- see * Note 2 Eggs -- beaten 2 tablespoons milk 1 cup Sauteed spinach (saute with olive oil, garlic, shallots, and with salt and pepper to taste) 1 cup Tasso Hollandaise Sauce, hot -- see * Note 2 tablespoons Chopped chives * Note: See the "Crawfish Mashed Potatoes", "Emeril's Essence Information" and "Tasso Hollandaise Sauce" recipes which are included in this collection. Preheat the fryer. Marinate the soft-shells in the hot sauce for 20 minutes. Remove the soft-shells from the sauce. Stuff each soft-shell with about 1/4 cup of the Crawfish Mash Potatoes. ** Place the stuffing in the soft pocket above the body of the soft-shell. Season the flour and bread crumbs with Essence. In a small mixing bowl, whisk the eggs and milk together. Season the mixture with Essence. Dredge the soft-shells in the flour. Dip the soft-shells in the egg wash, letting any excess drip off. Dredge the soft-shells in the bread crumbs, coating each side completely. Hold the body of the crab with the claw and legs hanging down over the hot oil and carefully drop it in. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Remove from the fryer and drain on paper-lined plate. Season the crabs with Essence. Mound the spinach in the center of the plate. Lay the crabs on top of the spinach. Spoon the Hollandaise over the crabs and around the plate. Garnish with chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 3g Total Fat; (25% calories from fat); 5g Protein; 13g Carbohydrate; 95mg Cholesterol; 32mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Softshell Crab, White Asparagus And Wild Sorrel With Grilled Ramp Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch wild ramps Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 egg 1 tablespoon Dijon mustard 1 lemon -- juiced 1 teaspoon chopped garlic Hot sauce -- to taste 1 cup vegetable oil 4 large softshell crabs -- cleaned 1 cup flour Creole seasoning 1/2 pound wild sorrel -- cleaned 1/2 pound watercress -- cleaned 12 fresh white asparagus spears -- cooked until tender and chilled 1 tablespoon finely-chopped fresh parsley leaves Preheat the grill. Season the ramps with olive oil, salt and pepper. Place on the grill and cook for about 1 to 2 minutes on each side, or until wilted. Remove and cool completely. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic, hot sauce and grilled ramps. Puree until smooth. Season with salt and pepper. With the machine running, add the oil very slowly in a steady stream. Process until the mixture is thick and creamy. Remove and chill completely. Preheat oil in the fryer to 360 degrees. Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top-side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Creole seasoning. In a mixing bowl, combine the sorrel and watercress. Season with salt and pepper. Season the asparagus with a drizzle of olive oil, salt and pepper. To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C30) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 625 Calories (kcal); 56g Total Fat; (79% calories from fat); 6g Protein; 27g Carbohydrate; 47mg Cholesterol; 85mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Spicy Ispich Clam Rolls Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen Ispich clams -- shucked Creole seasoning -- see * Note 1/2 cup hot sauce 1 cup milk 1 cup yellow cornmeal 1 cup all-purpose flour === TARTAR SAUCE === 1 large egg 1 tablespoon Dijon mustard 1/2 cup chopped yellow onions 1 teaspoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley 1 tablespoon capers 2 tablespoons chopped green onions Salt -- to taste Cayenne -- to taste 1 cup vegetable oil 4 white rolls, 6" to 8" long -- brushed with butter and toasted 2 cups Maw Maw’s Slaw -- (see recipe) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, about 3 to 4 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole seasoning. For the Tarter Sauce: Put the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. To assemble, spread the tarter sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Cole slaw and serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D58) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 794 Calories (kcal); 59g Total Fat; (66% calories from fat); 10g Protein; 57g Carbohydrate; 55mg Cholesterol; 860mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Sweet Plantains Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ripe plantains Vegetable oil -- for frying Salt -- to taste Preheat the fryer. Using a sharp knife, slice the plantains, diagonally, about 3/4-inch thick. Fry the plantains in batches until golden-brown, about 3 to 4 minutes. Remove the plantains from the oil and drain on a paper-line plate. Season with salt and serve as a garnish or accompaniment with roast pork. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fried Sweet Potato Hashbrowns Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Sweet Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Diced bacon 1 cup Chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 2 pounds Sweet potatoes -- peeled, grated In a large skillet, render the bacon until crispy, about 8 minutes. Add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the garlic and sweet potatoes. Season with salt and pepper. Saute for about 10 to 15 minutes. Remove from the heat and serve warm. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B05 broadcast 04-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 22g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fried Sweet Potato Pies Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Sweet potatoes 1 tablespoon Vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste 2 cups All-purpose flour 1 pinch Salt 2 teaspoons Sugar 3/4 cup Solid vegetable shortening 3 tablespoons Ice water - (to 4 tbspns) Vegetable oil -- for frying 1 Egg yolk 1/4 cup Steen's 100 percent Pure Cane Syrup 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 dash Bourbon 1 cup Powdered sugar 2 tablespoons Milk -- (to 3 tbspns) Preheat the oven to 400 degrees. Toss the sweet potatoes with the oil, salt and pepper. Place the potatoes on a baking sheet and place in the oven. Roast the potatoes until tender, about 1 1/2 hours. Remove the potatoes from the oven and cool completely. In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oil. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a rectangle about 24 by 8 inches and 1/8-inch thick. Using a sharp knife, cut twelve 4-inch squares. Remove the skin from the potatoes and place them in a mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg and bourbon. Mix well. Place about 1/4 cup of the filling in the center of each pastry square. Bring one corner of the pastry to the other, forming a triangle. Using the tines of a fork, crimp the edges of the triangle and seal completely. When the oil has reached 360 degrees, carefully lay a couple of the pies in the hot oil, fry until golden brown, stirring occasionally for over all browning, about 3 to 4 minutes. Remove the pies from the oil and drain on a paper-lined plate. Sprinkle the hot pies with the sugar. Repeat the process until all of the pies are fried. In a mixing bowl, stir the powdered sugar, milk and a splash of bourbon together. Mix until smooth. Drizzle the frosting over the hot pies and serve immediately. This recipe yields 1 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g Protein; 37g Carbohydrate; 18mg Cholesterol; 19mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 2 teaspoons ground cinnamon 8 cups vegetable oil 5 pounds sweet potatoes -- peeled, and cut crosswise into 1/8"-thick slices Combine the sugar and cinnamon in a small bowl and mix well. Set aside. Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels. Sprinkle with the cinnamon sugar and serve hot. This recipe yields about 20 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 877 Calories (kcal); 87g Total Fat; (88% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe from "Everyday is a Party", by Emeril Lagasse, published by William Morrow, Sep, 1999 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fried Tortilla Strips Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Vegetable oil 6 Eight-inch corn tortillas -- cut julienne strips 1/2 teaspoon Southwest Spice -- see * Note * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection. Heat oil in a large saucepan over medium-high heat. When hot, add tortilla strips and fry until crisp and golden, about 1 minute. Remove strips from oil with a slotted spoon, drain on paper towels and sprinkle evenly with Southwest Spice. This recipe yields about 2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3854 Calories (kcal); 436g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fried Vinegar Chips Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Vegetable oil -- to 10 cups 6 cups Very thinly sliced unpeeled red potatoes 2 tablespoons White vinegar 1 teaspoon Salt Heat oil in a large deep-fryer or heavy pot over high heat to 365 degrees. Test to make sure it is hot before adding potatoes. When oil is hot, slowly add potato slices, separating them with a long-handled, heat-proof spoon, and fry for 2 minutes. Lower heat to medium and fry 3 minutes more, stirring to keep slices separate and frying evenly. Use a slotted spoon to scoop up potatoes into a wire-mesh strainer. Shake excess oil back into deep fryer, then spread potato slices on a baking sheet and let cool 10 minutes. If frying fish (see the “Fish With Vinegar Chips And Tartar Sauce” recipe which is included in this collection) do it now. Make sure oil is hot. Add potatoes and fry for 1 minute. Reduce heat to medium and continue to fry potatoes until crisp and golden-brown, about 6 minutes more. Remove potatoes with a slotted spoon and drain on paper towels. Serve immediately, sprinkled with vinegar and salt. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-005 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3855 Calories (kcal); 436g Total Fat; (99% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fried White Anchovies With An Andalusian Pepper Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green bell peppers -- roasted and peeled 1 pound red bell peppers -- roasted and peeled 1/2 cup small-diced Spanish onions 2 teaspoons chopped garlic 2 teaspoons sherry vinegar Spanish extra-virgin olive oil Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 pounds fresh white anchovies -- eviscerated Flour -- as needed Olive oil -- for frying Fresh parsley -- for garnish Thinly slice the peppers. In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar. Mix well. Drizzle in enough Spanish olive oil to moisten the salad. Season with salt and pepper. Cover and refrigerate for 2 hours. In an electric fryer or deep pot, preheat the oil to 365 degrees. Season both the anchovies and the flour with salt and pepper. Dredge the anchovies in the seasoned flour, coating completely. Fry until golden brown and crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon some of the pepper salad in the center of each serving plate. Lay the anchovies around the salad. Garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Wontons With Noodle Salad And Grilled Steak Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Sesame oil 1/4 cup Soy sauce 2 tablespoons Rice wine vinegar 1/2 pound Flank steak === SALAD === 1 cup Cooked rice noodles 1/4 cup Julienned red onions 1/4 cup Julienned roasted red peppers 1/4 cup Julienned roasted yellow peppers 2 tablespoons Chopped green onions 1 teaspoon Minced garlic 3 tablespoons Sesame oil 1 tablespoon Chopped cilantro Salt -- to taste Freshly-ground black pepper -- to taste 6 Wonton wrappers, 4" by 4" -- cut diagonally, twelve triangles total yield Emeril's Essence -- see * Note Drizzle of sesame oil -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon garlic, sesame oil, soy sauce, and rice wine vinegar together. Place the flank steak in a small glass square dish and pour the marinade over it. Marinate the steak for 1 hour. Remove from the marinade and place on the grill. Grill on each side for 3 to 4 minutes for medium-rare. For the salad, combine all the ingredients together and season with salt and pepper. For the wontons, place the triangles in the fryer and fry until golden-brown, about 2 to 3 minutes. Stir the wontons consistently to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Emeril's Essence. Slice the flank steak into 1/4" slices. Place a small amount of the salad on the fried triangles. Top each wonton triangle with a slice of flank steak. Drizzle with sesame oil. This recipe yields 12 servings. Comments: The original recipe title as listed is "Fried Wontons With Oriental Noodle Salad And Grilled Flank Steak". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 14g Total Fat; (85% calories from fat); 4g Protein; 1g Carbohydrate; 10mg Cholesterol; 357mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frito Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 cups Chopped onions Salt -- to taste Cayenne pepper -- to taste 2 pounds Beef bottom round -- cut 1/2” cubes 1 tablespoon Chili powder 2 teaspoons Ground cumin Crushed red pepper -- to taste 2 teaspoons Dried oregano 2 tablespoons Chopped garlic 3 cups Crushed tomatoes 1/2 cup Tomato paste 2 cups Beef stock 2 cups Canned dark-red kidney beans 1 bag Frito Chips 1 1/2 cups Grated Monterey Jack cheese 6 tablespoons Sour cream 1 small jar Jalapenos In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Re-season with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 29g Total Fat; (53% calories from fat); 35g Protein; 21g Carbohydrate; 103mg Cholesterol; 1148mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fritto Misto-Mixed Deep Fried Seafood Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Oysters Seafood Shellfish Shrimp Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1/2 cup Olive oil Water -- to moisten Salt -- to taste Freshly-ground black pepper -- to taste 3 Egg whites -- lightly beaten 1 pound Calamari -- sliced 1/2" rings 2 dozen Shucked mussels 2 dozen Shucked oysters 1 pound Large shrimp -- tail on, deveined 1 dozen Red mullets 1 Seabass fillet - (8 to 10 oz) -- cut 2-oz portions 1 Onion -- cut 1/2" rings 1 Zucchini -- cut into individual 1 strips about 1" by 4" Oil -- for frying 2 cups Mariana sauce -- hot 1/2 cup Garlic aioli 1/2 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped parsley In a mixing bowl, whisk the flour and olive oil together. Add enough water to thin out the batter but not too thin. Season with salt and pepper. Leave the batter for 30 minutes, then fold in the egg whites. Season all the seafood and vegetables with salt and pepper. Dip each piece of seafood in the batter, letting the excess drip off. This will be very messy so have plenty of towels on hand. Preheat the oil. Fry the fish in batches, starting with the calamari and ending with the seabass. You might want to have two stockpots or large skillets of oil on to speed up the frying process. After each batch of frying, make sure that the oil comes back up to temperature. Dip the vegetables in the batter, letting the excess drip off and fry until golden-brown about 3 to 4 minutes. Remove all fried items from the oil and drain on paper-lined plates. Season every item with salt and pepper. Spoon the Mariana sauce over the bottom of a large platter. Pile the fried seafood and vegetables on top of the sauce. Garnish with drizzles of aioli, cheese and parsley. This recipe yields 6 to 8 servings Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 481 Calories (kcal); 21g Total Fat; (39% calories from fat); 34g Protein; 38g Carbohydrate; 291mg Cholesterol; 176mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frog Legs Sauce Piquante Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Frogs Legs Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 12 Frog legs - (abt 1 lb) 1 tablespoon Flour 1 cup Chopped onions 2 tablespoons Chopped green bell peppers 2 tablespoons Chopped red bell peppers 1/4 cup Chopped celery 1 teaspoon Salt 1/2 teaspoon Cayenne pepper 1 Bay leaf 1/2 teaspoon Dried leaf thyme 1 tablespoon Minced garlic 3 cups Peeled, seeded, chopped tomatoes 1 teaspoon Tabasco sauce Juice of one lemon 2 tablespoons Chopped parsley 2 cups Steamed rice -- hot === GARNISH === 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light-brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer. Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice. Garnish with the green onions and peppers. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2324 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 7g Total Fat; (49% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 1097mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frozen Caramelized Banana And Chocolate Bombe Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE ICE CREAM === 4 tablespoons butter 1/2 cup light brown sugar - (firmly packed) 3 ripe bananas -- peeled, halved lengthwise, crosscut 1/4" thick slices 2 tablespoons banana liqueur 2 tablespoons dark rum 2 cups milk 2 cups heavy cream 6 egg yolks 2 cups Chocolate Mousse -- (see below) === FOR THE GARNISH === 2 tablespoons butter 1/4 cup light brown sugar - (firmly packed) 2 large bananas -- peeled, and sliced crosswise into 1/4" slices 1 cup Chocolate Sauce in a squeeze bottle -- (see below) === QUICK CHOCOLATE MOUSSE === 8 ounces semisweet chocolate -- chopped 1 1/2 cups heavy cream 1/2 teaspoon pure vanilla extract === CHOCOLATE SAUCE === 3/4 cup half-and-half 1 tablespoon butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. In a medium saucepan, over medium heat, combine the milk and cream. Bring the mixture to a scalding point. In a mixing bowl, beat the egg yolks. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Remove from the heat and pour the mixture into a large glass mixing bowl. Add the pureed bananas and stir to mix. Cover the top with plastic wrap pressed against the surface and let cool. Place the mixture in the refrigerator and chill completely. Pour the banana mixture into an ice cream machine and follow the manufacturer’s instructions for the churning time. If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first. For the Quick Chocolate Mousse: Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks. (Yields 2 1/2 to 3 cups) To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the individual 1 cup molds. Spoon 1/4 cup of the Chocolate Mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and refrigerate until firm. For the garnish: In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat. For the Chocolate sauce: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. (Yields 1 1/2 cups) To serve, drizzle each plate with the Chocolate Sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D03) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1058 Calories (kcal); 87g Total Fat; (71% calories from fat); 13g Protein; 66g Carbohydrate; 481mg Cholesterol; 212mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 17 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frozen Chocolate Peanut Butter Pie With Chocolate Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared chocolate cookie crust (9- by 11-inch springform pan) 1/2 cup Melted chocolate === PIE FILLING === 3 pints Chocolate, chocolate-chip ice cream -- softened 1 cup Smooth peanut butter 1 cup Chopped roasted peanuts 3 pints Peanut butter ice cream -- softened 1/2 cup Peanut butter 2 cups Heavy cream 1/2 cup Chocolate sauce Several chocolate pieces -- for garnish Powdered sugar Mint sprigs For the pie crust: Brush 1/2 cup of melted chocolate on the prepared pie shell, covering completely. Place under refrigeration and let set. In an electric mixer, whip the 2 cups of whipping cream and the 1/2 cup peanut butter until whipped, set aside. This is a layered dessert. Spoon the chocolate ice cream on top of the chocolate crust, forming the first layer. Next, layer the smooth peanut butter. Sprinkle with the roasted peanuts. Spoon the peanut butter ice cream over the peanuts. Finally spread the peanut butter whip cream on top, covering the pie completely. Refrigerate until firm. Spoon the chocolate sauce on the bottom of the plate. Set the piece of pie in the center. Garnish with the chocolate pieces , powdered sugar, and mint sprigs. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 766 Calories (kcal); 70g Total Fat; (77% calories from fat); 19g Protein; 28g Carbohydrate; 109mg Cholesterol; 335mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frozen Mint Julep Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 fresh mint leaves 1/2 cup simple syrup - (equal amounts sugar and water simmered until sugar dissolves) 3 cups ice 1/2 cup bourbon Mint sprigs -- for garnish In the bottom of a tall glass, combine mint leaves and simple syrup and crush leaves with the handle of a wooden spoon -- the more you mash the leaves, the more mint flavor you will extract. In a blender combine the simple syrup, ice, and bourbon and blend on the "ice crush" setting until ice is finely chopped and smooth. Rub the rims of tall glasses with orange segments or a little simple syrup and dip glass rims in sugar, then fill with the frozen mint juleps and garnish with fresh mint sprigs. This recipe yields 4 cocktails. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A05) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Frozen White Chocolate Terrine Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Heavy cream -- very cold, divided 1 cup Melted white chocolate 1 cup Melted dark chocolate 2 teaspoons Vanilla 2 cups Raspberry coulis Fresh mint sprigs Powdered sugar -- in shaker Dark chocolate cutouts -- see * Note * Note: Melted chocolate spread very thin on a baking sheet, allowed to set and broken into long and funky pieces. In 2 very cold electric mixing bowls, add 2 cups of cream to each. Add 1 cup of melted white chocolate to one bowl and 1 cup dark chocolate to the other. Using an electric mixer, whip both bowls until cream is firm, velvety but still spreadable about 3 to 4 minutes. Line a large loaf pan with parchment paper. Spoon 1/2 of the white chocolate mixture evenly on the bottom of the pan. Spoon 1/2 of the dark chocolate mixture over the white chocolate layer, spread evenly. Top the dark chocolate layer with the remaining white chocolate mixture. Cover the pan completely with plastic wrap and place in the freezer. Freeze until the terrine is well set, about 2 hours. Remove the terrine and unmold. Using a hot knife, slice the terrine into 2-inch slices. Place the remaining chocolate mixture in a pastry bag with a star tip. Spoon a small pool of the raspberry sauce in the center of the plate. Lay one piece of the terrine in the center of the sauce. Pipe a small portion of the chocolate mixture off to the side of the terrine. Garnish with the mint, powdered sugar, and chocolate cutouts. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2442 broadcast 12-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 758 Calories (kcal); 72g Total Fat; (81% calories from fat); 5g Protein; 32g Carbohydrate; 218mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Minestrone Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Tomato juice 2 cups Watermelon juice 2 ounces Pineapple juice Juice of two lemons Juice of three oranges Honey to sweeten 1/2 cup Brunoise melon 1/2 cup Bruonise cantaloupe 1/2 cup Brunoise mangos 1/2 cup Brunoise papaya 1/2 cup Brunoise pineapple 1/2 cup Brunoise peaches 1/4 cup Brunoise carrots -- blanched 1/4 cup Brunoise celery 1 cup Ditalini pasta -- cooked al dente 1/2 cup Chiffonade of mint In a mixing bowl, whisk the tomato juice, watermelon juice, pineapple juice, lemon juice and orange juice together. Sweeten the liquid with honey. Chill the liquid for 2 hours. In a mixing bowl, toss the remaining ingredients together. Ladle the liquid into a shallow bowl. Garnish the soup with the fruit mixture. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2353 broadcast 07-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 441mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Smoothies Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole milk 1 tablespoon Honey 1 Banana -- peeled, and cut into 2" pieces 1/2 pint Fresh strawberries 1/2 teaspoon Vanilla 1 cup Crushed ice -- to 2 cups In a blender combine all the ingredients and puree until smooth. Serve the smoothies in cold glasses. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 9g Total Fat; (28% calories from fat); 9g Protein; 39g Carbohydrate; 33mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Pitted, sweet cherries -- rough chopped 2 cups Cleaned, trimmed rhubarb -- thinly sliced 3 cups Red wine 1 cup Water 1 cup Sugar -- (you may need more depending on the tartness of the rhubarb) 1/2 teaspoon Finely-chopped fresh ginger 1 teaspoon Vanilla 1 pint Fresh fruit sorbet, preferably cherry 1 cup Sweetened whipped cream Mint sprig -- for garnish In a medium soup pot, combine the fruit with the red wine, water, sugar, ginger, and vanilla. Bring to a boil, reduce the heat and simmer until it reaches a thin syrupy consistency, coating the back of a wooden spoon, about 30 minutes. Adjust the seasonings, and sweetness. Cool completely and serve garnished with a scoop of sorbet, a dollop of whipped cream and a mint sprig. This recipe yields 8 to 10 dessert portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 27g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Terrine With Almond Cream And Three Fruit Coulis Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter -- plus 1 teaspoon butter -- at room temperature 9 large eggs 1 1/2 cups sugar 1 tablespoon pure almond extract -- plus 1 teaspoon pure almond extract 1/2 cup flour 1/4 teaspoon baking powder 1 1/2 cups almonds -- toasted, and finely chopped in a food processor 1/4 cup Frangelica === TO ASSEMBLE === 1 cup fresh blackberries -- hulled 1 cup fresh raspberries -- hulled 1 cup halved large fresh strawberries 1 cup thinly-sliced peeled fresh mangos 1 cup fresh blackberry coulis or sauce 1 cup fresh strawberry coulis or sauce 1 cup fresh mango coulis or sauce 2 tablespoons chiffonade fresh mint Preheat the oven to 375 degrees. Grease a 6-cup loaf pan with 1 teaspoon of the butter. For the Cake: In a metal bowl set over a pot of simmering water, whisk 6 of the eggs with 3/4 cup of the sugar and 1 tablespoon of the almond extract. Whisk constantly, occasionally removing the bowl from the heat when the mixture threatens to get too hot and scramble. Whisk until a 3-second ribbon forms (lift the whisk and the mixture will fall from it like a ribbon that lasts 3 seconds, for about 5 minutes). Remove the bowl from the heat and beat the mixture with an electric mixer until thick and frothy, for about 3 minutes. In a bowl combine the flour, baking powder, and 1 cup of the almonds, and mix well. Gently fold the dry ingredients into the egg mixture, about 1/2 cup at a time, until thoroughly incorporated. Pour the batter into the loaf pan and bake until spongy, for about 25 to 30 minutes. Remove from the oven and allow to cool. Run a small knife around the inside of the pan and turn the genoise out onto a rack to cool. Using a sharp bread knife, slice the genoise into 3 equal, horizontal layers, and set aside. To make the almond cream: In a metal bowl set over a pot of simmering water, whisk together the remaining 3 eggs, the remaining 1/2 cup sugar, and the remaining 1 teaspoon almond extract. Reduce the heat to medium and whisk constantly, removing the mixture from the heat occasionally to ensure that the eggs don’t scramble, until you get a 3-second ribbon. Remove the bowl from the heat and beat the mixture with an electric mixer until it’s thick and frothy, about 5 minutes. Beat in the remaining 1/2 cup almonds and the remaining 8 tablespoons butter. (Yields about 1 1/2 cups) Line the loaf pan with long pieces of plastic wrap overhanging the sides and place 1 layer of the cake in the bottom. Sprinkle the bottom layer with 1 tablespoon of the Frangelica. Spread 1/2 cup of the cream over the layer and arrange half of the fruit in layers over the cream. Add the next layer of cake, sprinkle with another tablespoon Frangelica, and spread another 1/2 cup of the cream. Layer the remaining fruits over the top and spread another 1/2 cup cream over the fruit. Sprinkle the underside of the top layer with 1 tablespoon of the Frangelica and turn it over on the last layer of cream. Sprinkle the top of the cake with the remaining 1 tablespoon Frangelica. Wrap the plastic wrap tightly over the cake and press gently but firmly into the loaf pan. Refrigerate overnight. Remove the pan from the refrigerator and unwrap it. Carefully turn the cake out onto a platter and cut into 8 slices. To serve, spoon a pool of each of the three fruit coulis over the bottom of each serving plate. Place 1 slice of the terrine on top of the coulis. Garnish with the mint. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D30) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 518 Calories (kcal); 31g Total Fat; (52% calories from fat); 13g Protein; 51g Carbohydrate; 243mg Cholesterol; 203mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe adapted from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fudgie Chocolate Brownies Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vegetable shortening -- plus 1 cup vegetable shortening 2 cups sugar 4 large eggs 1/2 cup water 1 teaspoon pure vanilla extract 1 cup bleached all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped walnuts 4 ounces semisweet chocolate -- chopped === CHOCOLATE ICING === 1 pound confectioners' sugar 1/2 cup unsweetened cocoa powder 1/4 pound unsalted butter - (1 stick) -- at room temperature 1/3 cup boiling water For the Chocolate Icing: Sift together the confectioners' sugar and cocoa powder into a large mixing bowl. Add the butter and use an electric mixer to combine. Add the water and mix until smooth. Let cool, then use. (Yields about 2 cups) Preheat the oven to 350 degrees. Grease a 17- by 12-inch baking pan with 1 teaspoon of the shortening. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove from the heat and let cool slightly. Add the sugar and blend. Add the eggs 1 at a time, whisking after each addition. Add the water and vanilla and whisk to mix well. Add the flour, cocoa, baking powder, and salt and stir to blend. Fold in the walnuts and chopped chocolate, then spread the batter evenly in the prepared pan. Bake until the cake springs back when touched, about 25 minutes. Remove from the oven and let cool for 30 minutes. Spread the icing over the cake with a rubber spatula. Let cool completely before cutting into squares to serve. Slice and serve individual pieces on a large platter. This recipe yields about 20 brownies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 17g Total Fat; (55% calories from fat); 4g Protein; 27g Carbohydrate; 37mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funk It Up Ceviche Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Baby scallops 1/4 cup Lemon juice 1/4 cup Orange juice 1/4 cup Julienned prosciutto - (2 oz) 1 tablespoon Minced shallots 1/2 cup Small-diced cantaloupe 1 tablespoon Chopped fresh mint 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Arugula leaves 1 tablespoon Chopped orange zest Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest. This recipe yields 4 appetizer or 2 entree salad servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 7g Total Fat; (69% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Asian Lentil Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 four-ounce Salmon fillet Emeril's Essence -- see * Note 1 2 tablespoons Sugar 1 tablespoon Olive oil 1 cup Sprouted French lentils -- see * Note 2 1 medium Leek, white part only -- julienned, fried 1/4 cup Grated carrots 1 cup Shredded white cabbage 1 drizzle Sesame oil 2 tablespoons Olive oil 1 tablespoon Rice wine vinegar 1 teaspoon Soy sauce Salt -- to taste Freshly-ground black pepper -- to taste Sesame oil Twenty-five-year-old balsamic vinegar 2 long Chives 1 tablespoon Chopped chives * Note 1: See the "Emeril's Essence Information" recipe which is included in this collection. * Note 2: Lay the lentils in a damp cloth and allow to sprout, about 3 to 4 days -- make sure the cloth always remains damp. Season the salmon fillet with Emeril's Essence. Coat the fillet with the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side. Remove from the pan and allow to cool. In a mixing bowl, toss the lentil sprouts, fried leeks, carrots, cabbage, sesame oil, olive oil, rice wine vinegar and soy sauce together. Season with salt and pepper. Flake the caramelized salmon fillet into the salad. Mound the salad in the center the plate. Drizzle the salad with sesame oil and 25-year-old balsamic vinegar. Garnish with long and chopped chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 20g Total Fat; (74% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Lamb Shanks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lamb shanks - (8 oz ea) 1 cup Flour Emeril's Essence -- see * Note 3 tablespoons Olive oil 1 1/2 cups Julienne onions 4 cups Sliced assorted wild mushrooms (Chantrelles, Shiitake, Black Trumpets -- Oysters, etc.) 2 cups Red wine 3 quarts Lamb stock 2 tablespoons Minced garlic 2 Bay leaves 4 Fresh sprigs of thyme 1/4 cup Finely-chopped parsley 1/2 pound New potatoes -- quartered Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a Dutch oven, heat the olive oil. Toss the shanks with flour and Emeril's Essence. Sear the shanks in the hot oil. Sear for 2 to 3 minutes on each side. Add the onions and mushrooms and cook for 2 minutes, or until the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs. Season with salt and pepper. Bring the liquid up to a boil, cover and reduce to a simmer. After simmering for 30 minutes, add the potatoes. Continue simmering for 30 to 40 minutes or until the meat falls off the bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow bowl. Garnish with green onions and brunoise peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 11g Total Fat; (35% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Napoleon Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 three-inch Disks of puff pastry -- chilled 1 cup Thick cherry puree with whole fruit 1/2 cup Chocolate sauce 1/4 cup White icing === GARNISH === Whipped cream Mint sprigs Confectioners' sugar Preheat oven to 450 degrees. Using a fork prick puff pastry disks all over, transfer to baking sheet and chill again, if at all softened. Bake in center of oven until pastry is golden brown and crisp, about 10 minutes. Cool disks completely on wire racks. On work surface, spread fruit filling on 2 disks, cover with 2 more disks and repeat, ending with a plain disk on top. Transfer to dessert plate. Spread chocolate sauce over top in a thick layer letting excess drip down sides; drizzle with icing. Garnish with whipped cream and mint sprigs. Dust top and plate with confectioners' sugar. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-117 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 4g Total Fat; (23% calories from fat); trace Protein; 30g Carbohydrate; trace Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Pesto With Green Beans Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish String Beans Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Roasted red pepper -- peeled and seeded 1 cup Picked parsley leaves 1 cup Picked cilantro leaves 1/4 cup Toasted walnuts 1/2 cup Grated Asaigo cheese 3/4 cup Olive oil Salt -- to taste Freshly ground black pepper -- to taste 1 pound Green beans -- blanch crisp-tender Place the red pepper, parsley, cilantro and walnuts in the work bowl of the food processor. Blend until smooth. Add the cheese, blend to incorporate. With the machine still running, slowly add the olive oil and process for 30 seconds. Remove from bowl and season. Drop the cooked beans in the water bath to reheat. Place the beans in a mixing bowl and add the pesto. Toss and season. Serve in a large pretty bowl. This recipe yields vegetables for 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2179 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 20g Total Fat; (90% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Scallop Thing Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil -- for cooking 6 large Sea scallops 1 tablespoon Sour cream 1 teaspoon Chopped chives 1 teaspoon Chopped chervil Salt -- to taste Freshly-ground black pepper -- to taste === YELLOW TOMATO PUREE === 3/4 cup Diced yellow tomatoes 2 tablespoons White wine Salt -- to taste Freshly-ground black pepper -- to taste === RED TOMATO PUREE === 3/4 cup Diced red tomatoes 2 tablespoons White wine Salt -- to taste Freshly-ground black pepper -- to taste 2 sprigs Chervil Heat the oil in a medium saute pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. For the purees, in two small pans over the medium heat, cook the tomatoes and wine for 20 minutes. Season to taste, cool and puree. Build your funky parfaits in two parfait glasses. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow puree, three slices scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig. Refrigerate for 1 hour before serving. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2194 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 9g Total Fat; (71% calories from fat); 6g Protein; 2g Carbohydrate; 13mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Smothered Sweetbreads Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Sweetbreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Flour 1 tablespoon Emeril’s Essence -- see * Note 1 pound Sweetbread nuggets -- cleaned 4 tablespoons Olive oil -- divided 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Cooked lentils 1/2 cup Peeled, seeded, chopped tomatoes 1 1/2 cups Beef stock -- reduced to 1 cup 2 tablespoons Balsamic vinegar 1/4 cup Chopped green onions Butter -- if desired 2 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the sweetbreads: In a mixing bowl, combine the flour and Emeril’s Essence. Lightly toss the sweetbreads in the flour mixture, coating each piece completely. In a saute pan, heat the olive oil. When the oil is smoking hot, add the sweetbreads. Sear the sweetbreads on each side, stirring constantly for about 1 to 2 minutes. Remove from the pan and place on a paper-lined plate. Season with Essence. For the sauce: In the same saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the lentils, tomatoes, reduction and balsamic vinegar. Season with salt and pepper. Bring up to a boil, reduce to a simmer, add the sweetbreads. Simmer the sweetbreads for about 5 to 6 minutes. Add the green onions. Finish the sauce with the butter and re-season if needed. To assemble, spoon the smothered sweetbreads into a swallow oversized bowl. Garnish with chopped parsley and fine ground black pepper. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 14g Total Fat; (56% calories from fat); 5g Protein; 20g Carbohydrate; 0mg Cholesterol; 800mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Stuffed Fillet Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Mignon fillets - (8 oz ea) 4 tablespoons Olive oil -- divided Emeril's Essence -- see * Note 8 ounces Homemade Farmer's Cheese -- see * Note 2 tablespoons Minced shallots 2 cups Sliced shiitake mushrooms 1/4 cup Peeled, seeded, chopped tomatoes 2 cups Veal reduction 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter 1 cup Mashed potatoes -- hot 1/2 cup Assorted mild herb salad Oil -- for frying * Note: See the "Emeril's Essence Information" and "Homemade Farmer's Cheese" recipes which are included in this collection. Preheat the fryer. Preheat the oven to 400 degrees. Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Emeril's Essence. Stuff each fillet with 2 ounces of the Homemade Farmer's Cheese. In a saute pan, heat 2 tablespoons of the olive oil. When the pan is smoking hot, sear the fillets for 2 minutes and flip over. Finish the fillets in the oven. Roast for 4 to 5 minutes for medium-rare. Remove from the oven and allow to rest for 1 minute. For the sauce: In a saute pan, heat the remaining olive oil. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2 to 3 minutes. Add the tomatoes and veal reduction. Simmer the sauce for 2 to 3 minutes. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat. Fry the herb salad in the fryer for 1 minute until crispy. Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2337 broadcast 06-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 20g Total Fat; (83% calories from fat); 1g Protein; 8g Carbohydrate; 17mg Cholesterol; 183mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Stuffed Turkey Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Cold unsalted butter -- cut in 1/2" cubes 8 teaspoons Salt -- divided 4 teaspoons Cayenne -- divided 1 cup Chopped onion 1/2 cup Chopped green peppers 2 tablespoons Chopped garlic 8 Pickled sport peppers -- cut 1/8" slivers (8 to 10) 3 tablespoons Pickling liquid -- from jar 10 pounds Turkey -- to 12 pounds Preheat oven to 400 degrees. Toss the butter cubes in a bowl and season with 2 teaspoons of the salt and 1 teaspoon of the cayenne, freeze for about 30 minutes. In a small bowl combine 4 teaspoons of the salt and 2 teaspoons of the cayenne. In another bowl combine the onions, green peppers, garlic, sport peppers, the remaining salt and cayenne, with the pickling liquid. With the cavity of the turkey facing you, go into the cavity and, with a sharp knife, make 2 to 3 slits on both sides of the breast bone. Insert 2 to 3 cubes of the frozen butter into each slit. Spoon 1/4 teaspoon of the salt and cayenne mixture into the slits. Insert about 1 teaspoon (more if you can) of the vegetable mixture into each hole, pushing with your fingers. Then, gently pull the drumstick forward and outward to expose the inner thigh. Pull the skin away from the meat. Make a slit following the bone line from the top of each leg. Use your index finger to make a path and repeat the stuffing procedure as described above. Where the skin has been loosened on the inner thighs, spoon in about 1/4 teaspoon of the salt and cayenne mixture. Turn the turkey, breast side up, so that the neck opening is facing you. Lift the skin flap and make a slit down each wing from the shoulder, again following the bone line. Repeat the stuffing process on both wings. Season the outside of the turkey with any remaining salt and cayenne mixture. Any leftover butter and vegetable mixture can be placed inside the cavity. Secure the wings by folding the lower half back over the top of the wing. Tie the legs together with kitchen twine. Place the turkey in a large roasting pan. No oil or cooking liquid is required. Bake for 15 to 20 minutes to get the browning process going. Lower the oven temperature to 350 degrees. Cover and bake for 3 to 3 1/2 hours or until juices run clear. Cooking time of course will vary according to the size of the turkey. This recipe yield 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2237 broadcast 11-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 733 Calories (kcal); 36g Total Fat; (45% calories from fat); 92g Protein; 4g Carbohydrate; 305mg Cholesterol; 2425mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Funky Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive oil 1/4 cup Rice wine vinegar 2 teaspoons Wasabi -- diluted with 1 teaspoon Water Juice of one orange 2 tablespoons Minced shallots 1 tablespoon Chopped cilantro Honey -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Fresh baby greens -- cleaned 1 cup Julienned radacchio 1 cup Julienned endive 1/4 cup Grated carrots 8 ounces Raw tuna loin - (4 pieces) === GARNISH === 4 Fried wonton wrappers 1 Red onion -- shaved Fresh sprouts Edible flowers In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and shallots, together. Whisk until the vinaigrette is emulsified. Add the cilantro. Drizzle the honey to taste. Season with salt and pepper. In a mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss the greens with the vinaigrette. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the tuna around the greens. Drizzle any remaining vinaigrette over the tuna Garnish the salad with the fried wontons, red onions, sprouts and edible flowers. This recipe yields 4 salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2405 broadcast 01-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 502 Calories (kcal); 54g Total Fat; (94% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gail Gland's Tangerine Angel Food Cake With Tangerine Glaze Recipe By :Gail Gland Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 1 1/2 cups Egg whites -- at room temperature 1 1/4 teaspoons Cream of tartar 1/2 teaspoon Kosher salt 1 1/2 cups Sugar 1 1/8 cups Sifted cake flour 1 teaspoon Vanilla extract Grated zest of 1 medium tangerine === FOR THE GLAZE === 1/4 cup Freshly-squeezed tangerine juice 1 tablespoon Egg white 1/2 pound Confectioner's sugar 1 Slice fresh tangerines -- for garnish Preheat the oven to 375 degrees. Make the cake: In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture. (Or sift through a strainer onto a sheet of waxed paper.) Fold into the egg whites 1/3 at a time. Fold in the vanilla and the tangerine rind. Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown. Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. ( The browned crust of the cake will stick to the pan). When the cake has cooled thoroughly, make the glaze: Whisk together the tangerine juice and egg whites, then add the powdered sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let set in a cool place. Garnish with the tangerine slices. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B19 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); trace Total Fat; (0% calories from fat); 6g Protein; 79g Carbohydrate; 0mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Galette Des Rois Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes active dry yeast 1/2 cup granulated sugar 1/4 pound unsalted butter -- melted 1/2 cup warm water -- (abt 110 degrees) 5 large egg yolks -- at room temperature 4 1/2 cups flour 2 teaspoons salt 1 1/4 teaspoons freshly-ground cinnamon 1 teaspoon freshly-grated nutmeg 1 teaspoon grated lemon zest 1 teaspoon vegetable oil 1 pound cream cheese -- at room temperature 4 cups confectioners’ sugar 4 small dried beans 5 tablespoons milk 3 tablespoons lemon juice Combine the yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, 1 teaspoon of the cinnamon, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. Remove the dough from the bowl. Using your hands from the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours. For the filling: In a large mixing bowl, combine the cream cheese and 1 cup of the confectioners’ sugar. Blend by hand or with an electric mixer on low speed and set aside. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and divide the dough into fourths. Using your fingers, pat it out into a rectangle. Spread the filling lengthwise over the bottom half of each dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape each dough into a flat cylinder and form into a ring and pinch the ends together so there isn’t a seam. Insert the bean into the ring from the bottom so that it is completely hidden by the dough. Cover the rings with plastic wrap and place in a warm, draft-free place. Let the dough rise until double in size, about 20 to 25 minutes. Preheat the oven to 350 degrees. Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, about 15 minutes. Remove from the oven and let cool completely on a wire rack. Make the icing: Combine the remaining 3 tablespoons milk, lemon juice, remaining 1/4 teaspoon cinnamon and the remaining 3 cups confectioners’ sugar in a medium-size bowl. Stir to blend well. With a rubber spatula, spread the icing over the top of each cake. Slice each cake into individual slices and serve. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C80) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 8057 Calories (kcal); 300g Total Fat; (33% calories from fat); 301g Protein; 1060g Carbohydrate; 1820mg Cholesterol; 5830mg Sodium Food Exchanges: 61 1/2 Grain(Starch); 18 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 52 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Galette Paysanne Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CREPES === 1 1/2 cups buckwheat flour 1 cup bleached all-purpose flour 1 pinch salt 2 tablespoons unsalted butter -- melted, and slightly cooled 2 cups milk 2 large eggs Clarified butter -- for frying 16 squares parchment or waxed paper - (6" by 6") === FOR THE FILLING === 1/2 pound bacon -- chopped 8 large eggs 1/4 cup heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon finely-chopped fresh parsley leaves Make the Crepes: Combine the flours and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Lightly brush a 6-inch nonstick skillet with butter and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside and keep warm. For the filling: In a non-stick pan, over medium heat, render the bacon until crispy. In a mixing bowl, whisk the eggs until frothy. Add the cream. Season with salt and pepper. Pour off some of the bacon fat and add the egg mixture. Scramble the eggs until soft. Spoon some of the egg mixture in the center of each crepe. Fold the crepes over and place on individual serving plates. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C80) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 819 Calories (kcal); 56g Total Fat; (60% calories from fat); 41g Protein; 39g Carbohydrate; 568mg Cholesterol; 1149mg Sodium Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garam Masala Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Coriander seeds 2 tablespoons Cumin seeds 2 tablespoons Cardamom seeds 2 tablespoons Black peppercorns 1 Cinnamon stick -- cut into pieces 1 teaspoon Whole cloves 1 teaspoon Grated nutmeg In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg. This recipe yields about 1/2 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C22) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 4g Total Fat; (15% calories from fat); 6g Protein; 41g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Aioli Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Garlic cloves -- chopped 1 large Egg 1 tablespoon Freshly-squeezed lemon juice 1 tablespoon Chopped fresh parsley 1/2 teaspoon Salt Freshly-ground black pepper -- two peppermil turns 1/2 cup Olive oil Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. This recipe yields about 3/4 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1035 Calories (kcal); 112g Total Fat; (96% calories from fat); 6g Protein; 4g Carbohydrate; 187mg Cholesterol; 1125mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Aioli I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Egg 1 tablespoon Dijon mustard 1 tablespoon Chopped garlic Juice of one lemon Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Vegetable oil In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour. This recipe yields 1 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C14) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2016 Calories (kcal); 223g Total Fat; (97% calories from fat); 7g Protein; 4g Carbohydrate; 187mg Cholesterol; 245mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 44 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Butter Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Butters Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks Unsalted butter -- at room temperature 1/4 cup Finely-chopped garlic Salt -- to taste Freshly-ground white pepper -- to taste In a mixing bowl, combine all of the ingredients together. Mix well. Season with salt and pepper. Store the butter in either ramekins or form into a log and wrap in plastic wrap until ready to use. The butter can be used in various combinations for meat, fish or vegetables. This recipe yields 1/2 pound. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C14) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1626 Calories (kcal); 184g Total Fat; (99% calories from fat); 2g Protein; trace Carbohydrate; 496mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Garlic Meatball Po’Boys Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beets Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Ground beef 1/2 cup Finely-chopped onions Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste 12 Garlic cloves -- halved 1/2 cup Flour Emeril’s Essence -- see * Note 3 tablespoons Vegetable oil 2 cups Onions -- julienned 1 cup Bell pepper -- julienned 2 cups Water 4 Bay leaves 3 tablespoons Chopped parsley 3 Foot-long loaves of French bread 6 tablespoons Creole Mustard 6 tablespoons Mayonnaise 9 slices Provolone cheese * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a mixing bowl, combine the beef and minced onions together. Season the mixture with salt, pepper, and cayenne. Mix well with your hands and form 18 meatballs. Insert a half of a clove of garlic in the center of each and pinch the beef around it. Combine the flour and Emeril’s Essence in a shallow plate. Roll the meatballs evenly in the flour mixture. Reserve any excess flour. In a large skillet, heat the oil. When the oil is hot, add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. Stir in the reserved flour mixture. Stir constantly for 3 to 4 minutes, making a dark roux. Add the remaining garlic halves, onions and green peppers. Season with salt and cayenne. Cook for about 10 minutes, or until the vegetables are soft. Add the water, bay leaves, parsley and mix well to combine. Bring to a boil and return the meatballs to the pot. Reduce the heat to a simmer and cook for about 1 hour, uncovered. Skim off any fat that has risen to the surface. Remove the bay leaves. Split the French bread loaves in half. Spread one half with 2 tablespoons of the mustard and the other half with 2 tablespoons of the mayonnaise. Lay three pieces of the cheese on top of the mayonnaise. Place 6 meatballs on each loaf of bread. Spoon the sauce over the meatballs. Top the meatballs with the remaining half of bread. Cut the sandwich in half and serve immediately. This recipe yields six 1/2-sandwich servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1398 Calories (kcal); 112g Total Fat; (71% calories from fat); 78g Protein; 21g Carbohydrate; 270mg Cholesterol; 1921mg Sodium Food Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Meatball Po’boys II Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground veal 1/2 pound ground beef chuck 1/2 pound ground pork 1/2 cup finely-chopped yellow onion 1/2 teaspoon finely-chopped garlic 1/4 cup finely-chopped green onions (green part only) or scallions 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 teaspoon cayenne 16 small garlic cloves -- peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning -- see * Note 1/4 cup vegetable oil 2 cups thinly-sliced yellow onions 1 bottle Abita amber or other amber beer - (12 oz) 1 cup water 3 tablespoons chopped fresh parsley leaves 1 large loaf French bread - (26" to 28" long) 6 tablespoons Creole or whole grain mustard 6 tablespoons mayonnaise 1/2 pound provolone cheese -- thinly sliced * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole Seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately. Yield: 6 servings Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 493 Calories (kcal); 42g Total Fat; (76% calories from fat); 25g Protein; 4g Carbohydrate; 120mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Onions -- thinly sliced 12 Garlic cloves -- smashed 1 cup Dry white wine 1 quart Chicken stock 1 Bay leaf 2 cups French bread, 2-inch pieces 3/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Grated Gruyere cheese Heat the oil in a large soup pot. Add onion and garlic, cook over medium heat for 10 to 12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes, and allow the soup to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese. This recipe yields 4 to 5 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2229 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 20g Total Fat; (79% calories from fat); 3g Protein; 9g Carbohydrate; 61mg Cholesterol; 2170mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Soup With Croutons Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 1/2 cups Thinly-sliced yellow onions 1/2 cup Peeled garlic cloves - (abt 16 to 20) 3 Bay leaves 2 1/2 teaspoons Salt Freshly-ground black pepper -- as needed 2 quarts White chicken stock 2 tablespoons Minced fresh garlic 1 teaspoon Chopped fresh basil 1 teaspoon Chopped fresh thyme 2 cups Torn or coarsely-chopped day-old French or Italian bread 1/2 cup Heavy cream 1/3 cup Fresh, coarsely-grated Parmesan cheese === CREOLE CROUTONS === 1 cup Half-inch-diced day-old bread 4 tablespoons Olive oil Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a soup pot over high heat and add onions, garlic cloves, bay leaves, salt, and 7 turns of pepper. Cook, stirring frequently, until onions are caramelized, about 7 minutes. Don't let onions get too dark; they should be sweet-tasting and a rich golden-brown color. Stir in stock, minced garlic, basil and thyme and bring to a boil. Reduce heat to medium and simmer about 40 minutes. Turn heat back up to high, whisk in bread and cream and continue whisking until bread has disintegrated into the soup, about 10 minutes. Whisk in Parmesan and remove from heat. Puree soup in a food processor or blender; do this in batches, if necessary. For Creole Croutons, saute the day-old bread in olive oil. Drain on paper towels and immediately toss with 1 tablespoon Bayou Blast, or to taste. To serve, allow 1 generous cup per portion topped with croutons. This recipe yields 4 to 5 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-009 broadcast 01-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 31g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 1344mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Soup With Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 1 garlic head - (abt 15 cloves) -- thinly sliced 2 cups cubed French bread 1/2 teaspoon cayenne 1 teaspoon salt 5 cups chicken stock or water 4 eggs 1/2 cup Parmigiano-Reggiano In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and sauté until both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste. Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks. Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 18g Total Fat; (73% calories from fat); 7g Protein; 8g Carbohydrate; 187mg Cholesterol; 680mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Studded Loin Of Venison With A Berry Reduction Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish & Game Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Venison loin -- trimmed 10 Garlic cloves -- peeled 2 tablespoons Olive oil Salt -- to taste Fresh coarse black pepper 1 Sweet potatoes -- peeled, cut into curls and fried until golden 1 tablespoon Chopped fresh parsley leaves Drizzle of olive oil 2 tablespoons Chopped shallots 1 teaspoon Chopped garlic 2 cups Assorted berries -- washed, stemmed, and sliced if needed 2 cups Veal reduction 1 tablespoon Honey 2 tablespoons Butter 1 recipe Fois Gras And Pumpkin Pudding -- see * Note * Note: See the "Fois Gras And Pumpkin Pudding" recipe which is included in this collection. Make 10 slits in the loin. Stuff each slit with a garlic clove. Rub the entire loin with olive oil. Season with salt and pepper. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 5 to 6 minutes on each side. Remove from the pan and let rest for a couple of minutes before slicing. In a saute pan, over medium heat, add the oil. When the pan is hot, add the shallots, garlic and berries. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Using a hand-held blender or blender, puree until smooth. Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter. To serve, spoon the Fois Gras And Pumpkin Pudding the center of each serving plate. Arrange a few slices of the venison around the pudding. Spoon the berry reduction around the pudding. Garnish with the sweet potato nests and parsley. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 8g Total Fat; (62% calories from fat); 1g Protein; 11g Carbohydrate; 10mg Cholesterol; 43mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Wine Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Minced shallots 3 tablespoons Minced garlic 1/2 teaspoon Salt 4 turns Freshly-ground black pepper 1 1/2 cups Veal stock or brown chicken stock 1/2 cup Dry red wine 2 tablespoons Unsalted butter -- at room temperature Combine the shallots, garlic, salt and pepper in a small non-reactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. This recipe yields 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 23g Total Fat; (74% calories from fat); 3g Protein; 15g Carbohydrate; 62mg Cholesterol; 1152mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic-Potato Parsnip Puree Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic head -- top 1/3 removed to expose the tops of the cloves 2 teaspoons extra-virgin olive oil 2 pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces 1 1/2 pounds parsnips -- peeled, and cut into 1" pieces 1 stick butter -- softened 1 teaspoon salt 1/2 teaspoon freshly-ground white pepper 3/4 cup heavy cream Preheat the oven to 400 degrees. Place the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly in the foil and bake until soft, about 30 to 40 minutes. Unwrap the garlic and cool. Gently press the cloves between your thumb and forefinger to release the softened garlic into a small bowl. Set aside. Bring a large pot of salted water to the boil. Add the potatoes and parsnips and simmer until they are tender, about 20 minutes. Drain the vegetables and force through the medium disk of a food mill or ricer into a bowl, or alternately mash with a potato masher in a large mixing bowl. Add the garlic cloves, butter, salt and pepper and mix well, and stir in the cream a bit at a time to achieve the desired consistency. Serve immediately, or chill, covered in the refrigerator for up to 2 days, reheating before serving. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP13) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 28g Total Fat; (75% calories from fat); 2g Protein; 18g Carbohydrate; 82mg Cholesterol; 532mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic-Stuffed Fillet Of Beef Over Crispy Potato Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Beef tenderloin 2 tablespoons Olive oil Salt -- to taste 1/4 cup Cracked black pepper 6 Garlic cloves -- peeled 5 tablespoons Butter 1 large Onion -- julienned 2 large Idaho white potatoes -- peeled Freshly-ground white pepper -- to taste 4 ounces Grated Cheddar cheese 8 ounces Chopped crispy bacon 2 teaspoons Chopped chives 3/4 cup Classic Bordelaise Sauce -- see * Note 3/4 cup Maytag Blue Sabayon Sauce -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Classic Bordelaise Sauce" and "Maytag Blue Sabayon Sauce" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the fillet with olive oil, salt and cracked black pepper. Make six small slits in the tenderloin. Stuff each slit with a clove of garlic. In a large saute pan, over high heat, sear the fillet for 2 minutes on each side. Remove from the pan and place in the oven. Roast for 15 to 20 minutes for medium-rare. Remove from the oven and rest for 5 to 10 minutes before slicing. In a saute pan, over medium heat, melt 1 tablespoon of the butter. Add the onions. Season with salt and pepper. Cook the onions until caramelized, about 10 to 12 minutes, stirring occasionally. Remove from the heat and set aside. Using a box grater, grate the potatoes. Season the potatoes with salt and pepper. In a medium nonstick pan, over medium heat, melt 2 tablespoons of the butter. Add half of the grated potatoes and press firmly into the pan, covering the entire area of the pan. Cook the potatoes until golden brown, about 3 to 4 minutes. Using a long metal spatula, flip over the potato cake and continue to cook until golden and crispy. Remove the potato cake and place on a parchment or waxed paper-lined baking sheet. In the same pan, melt the remaining butter. Repeat the process with the remaining potatoes. Spoon the caramelized onions over one of the potato cakes. Spread the cheese over the onions. Top the cheese with the crispy bacon and chives. Place the other potato cake on top of the bacon and place in the oven. Cook for about 4 minutes or until the potato is crispy and the cheese starts to melt. Remove from the oven and cut the potato cake into fourths. Carve the fillet into individual slices. To serve, place a wedge of the potato cake in the center of each plate. Arrange the beef slices on top of each potato wedge. Spoon the Classic Bordelaise Sauce around the potatoes. Drizzle each plate with the Maytag Blue Sabayon Sauce and garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Garlic-Stuffed Sliced Fillet Of Beef Over Emeril's Crispy Potato Sandwich". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 977 Calories (kcal); 83g Total Fat; (76% calories from fat); 49g Protein; 8g Carbohydrate; 230mg Cholesterol; 436mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlicky Clams And Mussels Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 2 whole Garlic cloves -- peeled 2 pounds Mussels -- scrubbed, debearded 2 pounds Baby clams -- scrubbed (littleneck clams, if available) 1 stick Butter -- cut into tablespoons 2 tablespoons Minced garlic -- divided Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Fresh angel hair pasta 1 cup Grated Parmigiano-Reggiano cheese 1/2 cup Finely-chopped parsley Bring a pot of salted water up to a boil. In a large saute pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels and clams to the oil. Cover the pan and saute the seafood for about 3 to 4 minutes, shaking the pan occasionally, or until the shells open. Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside. Place the saute pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2 to 3 minutes. Add the sauteed mussels and clams with their liquid back into the pan. Saute for 1 minute. Remove the pasta from the water and drain. Place the pasta directly into the saute pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper. Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 38g Total Fat; (69% calories from fat); 28g Protein; 10g Carbohydrate; 126mg Cholesterol; 884mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlicy Bread Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Chopped onions 1/4 cup Finely-chopped garlic 1 Bay leaf 1 pinch Crushed red pepper Salt -- to taste 2 quarts Chicken stock 2 cups Diced day old French bread 1/2 cup Heavy cream 1/2 cup Grated Parmesan Reggiano Cheese 1 tablespoon Finely-chopped fresh parsley leaves In a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic, crushed bay leaf, and crushed red pepper. Season with salt. Saute until slightly caramelized, about 6 to 8 minutes. Stir in the stock. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmesan Reggiano cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C14) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 12g Total Fat; (76% calories from fat); 2g Protein; 6g Carbohydrate; 27mg Cholesterol; 2872mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlicy Clams Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 dozen Little neck clams -- cleaned, scrubbed Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Finely-chopped onions 2 tablespoons Chopped garlic 1/4 cup Dry white wine 1 pound Linguine -- cooked until tender 2 tablespoons Finely-chopped fresh parsley leaves In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for 2 minutes or until the shells completely open, discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Transfer to a large platter. Drizzle with olive oil and serve. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C28) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 9g Total Fat; (16% calories from fat); 15g Protein; 86g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gateau De Sirop Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Solid vegetable shortening -- plus 1 tablespoon Solid vegetable shortening 1/3 cup Sugar 1/3 cup Steen's Pure Cane Syrup 1/3 cup Boiling water 1 Egg -- beaten 1/2 teaspoon Baking powder 3/4 teaspoon Ground cinnamon 1 teaspoon Salt 1 1/2 cups Flour 3/4 teaspoon Grated nutmeg 1/2 teaspoon Baking soda === SUGAR-CINNAMON TOPPING === 1/3 cup Light brown sugar 2 teaspoons Cinnamon 3 tablespoons Flour 3 tablespoons Solid vegetable shortening 1/3 cup Roasted pecan pieces === GARNISH === Whipped cream -- in a pastry bag -- with a star tip Fresh mint sprigs Cinnamon-sugar mixture -- in a shaker Powdered sugar -- in a shaker Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of shortening. In a mixing bowl, cream 1/3 cup of shortening, sugar and syrup together. Add the water and mix well. Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until smooth. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets. For the topping: In a mixing bowl, combine the sugar, cinnamon, flour, shortening, and pecans together, mix well. Spread the topping evenly over the baked cake and return to the oven. Bake for 20 minutes, or until the topping melts. Remove from the oven and serve warm. Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered sugar. This recipe yields 1 cake. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2431 broadcast 11-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1291 Calories (kcal); 7g Total Fat; (4% calories from fat); 28g Protein; 281g Carbohydrate; 187mg Cholesterol; 3088mg Sodium Food Exchanges: 11 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gaufrette Potatoes Topped With Cilantro Cream Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Sour cream 1 tablespoon Chopped cilantro leaves Salt -- to taste Freshly-ground black pepper -- to taste Vegetable oil -- for frying 1 large Idaho potato -- peeled 1 small Truffle In a small bowl combine sour cream and cilantro; season to taste with salt and pepper. Set aside. In a deep skillet heat about 1/2-inch oil over medium heat to 360 degrees. Using a mandoline or ridged slicer on a box grater, cut potato into 1/8- to 1/4-inch thick waffled slices. Do not rinse. If moist pat off excess moisture from slices with paper towels. Fry potato slices, a few at a time, turning once or twice, until tender and golden. Remove with a slotted spoon to drain on paper towels; season with salt and pepper. To serve, dab some sour cream mixture on a pretty plate and top with a potato slice. Build a tower, alternating potato slices and sour cream mixture, to desired height. Use a truffle slicer or other shaving device to shave truffles on top. This recipe yields 2 to 4 servings as a first course. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-049 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 8g Total Fat; (51% calories from fat); 3g Protein; 15g Carbohydrate; 16mg Cholesterol; 23mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Giant Straw Potato Galette Recipe By :Julia Child Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Potatoes, preferably "baking" -- peeled, and soaking in water 6 tablespoons Clarified butter -- or more Salt -- to taste Freshly-ground black pepper -- to taste Using a mandoline, cut the potatoes into matchstick-sized pieces. Dry the potatoes with a cloth towel. As soon as the potatoes are cut and dry, film the frying pan with a 1/16-inch layer of clarified butter, and heat to very hot but not browning. Turn in the potatoes, making a layer about 3/8-inch thick. Sprinkle with salt and pepper, add 2 or 3 spoonfuls more butter, then press them down firmly all over with the spatula so they will flatten as they cook. Frequently press them down while they slowly brown on the bottom, and shake pan gently by its handle to be sure potatoes are not sticking to the pan. When browned, in 2 to 3 minutes, cover the pan and lower heat to moderate. Cook for 6 to 8 minutes, or until the potatoes are tender on top, but watch they do not burn on the bottom. Press them down again, and the galette is ready to brown on its other side. To turn it: either slide it out onto an oiled baking sheet, turn the frying pan upside down over it, and reverse the two so the galette drops into the pan, browned side up; or flip the galette in its pan, which, of course, is much more fun and faster. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - JULIA CHILD'S MENU COOKBOOK by Julia Child From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 13g Total Fat; (99% calories from fat); trace Protein; 0g Carbohydrate; 33mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ginger Cake With Ginger Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 4 Eggs -- separated 3/4 cup Sugar -- plus 2 tablespoons Sugar 1/2 teaspoon Vanilla 1 pinch Salt 3/4 cup Flour 1 teaspoon Powdered ginger 4 tablespoons Unsalted butter -- melted, cooled -- to room temperature Ginger Syrup -- see * Note === GINGER CREAM === 1 cup Heavy cream 1/4 cup Sugar 2 tablespoons Finely-chopped candied ginger === GARNISH === 8 Mint sprigs 8 small pieces Candied ginger * Note: See the "Ginger Syrup" recipe which is included in this collection. Preheat the oven to 350. Butter and flour a 9-inch cake pan. Combine the egg yolks and 3/4 cup of sugar in a mixing bowl, and whisk until thick and light in color. Stir in the vanilla. Beat the egg whites and salt with an electric mixer until they form soft peaks. Add the remaining 2 tablespoons sugar, and beat until glossy, 15 to 20 seconds more. Incorporate 1/3 of the whites into the egg mixture. Combine the flour and the ginger, mix well. Then sift 1/4 cup of flour mixture over the egg mixture, and gently fold it in with a spatula. Repeat, folding in whites and flour mixture until the last of the batch of flour is nearly incorporated. Then fold in the melted butter. Pour the batter into the prepared pan, and bake just until the cake begins to pull away from the sides of the pan, about 30 minutes. Cool 10 minutes in the pan. Meanwhile, whip the sugar and cream until soft peaks form. Remove the cake from the pan, and place on a pretty plate. Using a pastry brush, moisten the cake with the Ginger Syrup. Fold the finely-chopped ginger into the whipped cream, and ice the cake with the cream. Decorate with candied ginger and mint. Dust with powdered sugar. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2188 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2711 Calories (kcal); 153g Total Fat; (49% calories from fat); 37g Protein; 306g Carbohydrate; 1198mg Cholesterol; 457mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2 Fat; 15 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Grated ginger root 1 tablespoon Rice wine vinegar 1/4 teaspoon Freshly-ground black pepper 1/2 teaspoon Salt 4 tablespoons Olive oil 2 tablespoons Finely-chopped green onions In a small bowl whisk all together for 2 minutes to combine. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2188 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 481 Calories (kcal); 54g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1066mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ginger Orange Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large orange -- peeled, sectioned 1 tablespoon minced fresh ginger 1 1/2 cups veal stock or dark chicken stock 2 tablespoons chopped fresh cilantro 1 tablespoon sesame seeds 1 teaspoon sesame oil 1 tablespoon sugar 1/4 teaspoon salt Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into the orange sections. In a saucepan, over medium heat, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar, and salt, and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat and strain through a fine mesh sieve. This recipe yields 1 1/3 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D44) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 9g Total Fat; (38% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 535mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Soy Butter Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Ginger 2 teaspoons Soy sauce 1/2 teaspoon Sesame oil 1 stick Butter Bring ginger, soy sauce and sesame oil to a simmer and reduce slightly. Whisk in the butter by tablespoons until thoroughly incorporated. This recipe yields about 1 cup of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 914 Calories (kcal); 96g Total Fat; (91% calories from fat); 4g Protein; 16g Carbohydrate; 248mg Cholesterol; 1629mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Ginger Soy Butter Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Soy sauce 1/3 cup Honey 1 tablespoon Brown sugar 1 ounce Minced ginger 1 tablespoon Minced garlic 1 tablespoon Minced shallots Juice of one orange 1/2 pound Butter -- cut into cubes Salt -- to taste Freshly-ground black pepper -- to taste In a sauce pot, combine the soy sauce, honey, brown sugar, ginger, garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5 to 6 minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and pepper. This recipe yields about 1 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2377 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2121 Calories (kcal); 184g Total Fat; (75% calories from fat); 11g Protein; 123g Carbohydrate; 497mg Cholesterol; 10119mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 37 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Syrup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1 1/4 cups Water 1 ounce Ginger root stem -- peeled, -- and rough chopped Combine all ingredients in a saucepan and simmer for 15 minutes. Cool and use the syrup to moisten cakes, sweeten tea, or over your ice cream. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2188 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Ginger Vinegar Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Ginger root 12 ounces Rice wine vinegar - (1 bottle) Peel the root, cut into small enough pieces to fit into the bottle. Pour the vinegar over the ginger. Cork it up and allow to steep for 1 week before you use it. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2188 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 2g Total Fat; (8% calories from fat); 4g Protein; 34g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Gingerbread Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Buttermilk 6 tablespoons Butter 3 Eggs 1 cup Brown sugar 2 cups Flour 1 teaspoon Baking soda 2 teaspoons Ground ginger 1 teaspoon Ground cinnamon 1/2 teaspoon Ground cloves 1/2 teaspoon Freshly-ground nutmeg 3 cups Anglaise Sauce -- see * Note 1 cup Sweetened whipped cream 12 Fresh mint sprigs * Note: See the "Anglaise Sauce" recipe which is included in this collection. Preheat the oven to 350 degrees. Grease and line with parchment paper a 13- by 9- by 2-inch rectangular cake pan. In a saucepan, over medium heat, add the buttermilk and butter. When the butter has melted, remove from the heat and cool. Whisk in the eggs and sugar. Whisk until smooth. Sift the flour, baking soda and spices together. Stir in the flour. Mix well. Pour into the prepared pan. Bake for 30 to 35 minutes or until the center of the cake is done. Remove the cake from the pan and cool on a wire rack. Slice the cake into 12 servings. To serve, spoon the Anglaise Sauce in the center of each plate. Place a piece of cake in the center of the sauce. Garnish with whipped cream and mint. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 7g Total Fat; (32% calories from fat); 4g Protein; 29g Carbohydrate; 63mg Cholesterol; 204mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingered Beef With Fried Noodles Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Main Dish Stir-Fry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dark stock 1 tablespoon Very thinly sliced ginger root 1/2 teaspoon Minced garlic 1 tablespoon Soy sauce 1 1/2 teaspoons Cornstarch 3/4 pound Flank steak -- cut long thin strips 1/2 teaspoon Ginger powder 1/2 teaspoon Salt 1 tablespoon Oil -- for cooking 1 cup Sliced mushrooms (shiitakes) 1/4 cup Julienne carrots 2 tablespoons Thinly-sliced green onions 2 cups Cooked angel hair pasta 1 tablespoon Sesame oil In a medium saucepan, bring the stock, ginger, and garlic to a boil. Reduce for 3 minutes. Mix the cornstarch into the soy sauce. As you stir the stock, pour the cornstarch mixture into the stock. It will begin to thicken. Allow to boil for 1 minute, and remove from the heat. Toss the meat with powdered ginger and salt. Heat the cooking oil in the wok until it is smoking. Add the meat, stirring, and searing it quickly on all sides. Pull the meat up the sides of the wok and add the mushrooms and carrots. Cook for 2 minutes. Add the green onions and toss all together. Drop the pasta by the handful into the fryer to create crazy noodles, fry for 45 seconds, remove and place in a bowl. Drizzle with the sesame oil. Place them on a big service platter. To the stir-fry, add the sauce and completely coat everything. Taste and adjust. Pour this over the noodles. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2188 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 868 Calories (kcal); 63g Total Fat; (66% calories from fat); 67g Protein; 6g Carbohydrate; 174mg Cholesterol; 2332mg Sodium Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingered Shrimp Salad Stuffed Brioche Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Shrimp -- cooked and peeled 1/4 cup Roughly-chopped cooked cellophane noodles 3 tablespoons Grated carrots 2 tablespoons Diced red pepper 2 tablespoons Thinly-sliced green onions 1 teaspoon Minced fresh ginger 2 tablespoons Soy sauce 1 tablespoon Rice wine vinegar 1 tablespoon Olive oil 1 teaspoon Sesame oil 2 tablespoons Whole cilantro leaves 2 tablespoons Whole parsley leaves Salt -- to taste Freshly-ground black pepper -- to taste 2 medium Brioche rolls -- hollowed out Combine everything but brioche rolls; season to taste with salt and pepper. Stuff salad generously into brioche rolls until they overflow. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 12g Total Fat; (40% calories from fat); 35g Protein; 5g Carbohydrate; 259mg Cholesterol; 1285mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glaze For Russian Cigarettes Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/4 ounces bittersweet chocolate 3/4 teaspoon almond oil or neutral vegetable oil Temper the chocolate with the almond oil as follows: Gently melt the chocolate and stir in the almond oil. Dip the bottom of the pot of chocolate in a bowl of cold water and stir the chocolate until it begins to thicken. Immediately remove from the cold water and dip the bottom of the pot of chocolate in a bowl of hot water. Stir over the hot water just long enough to make the chocolate fluid again, then remove from the hot water. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 777 Calories (kcal); 82g Total Fat; (76% calories from fat); 15g Protein; 42g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "The French Cookie Book", by Bruce Healy with Paul Bugat Nutr. Assoc. : 0 0 * Exported from MasterCook * Gnocchi Au Gratin With Orleans Cream Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Dumplings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boiling potatoes -- peeled, diced 2 tablespoons Butter 1 cup Flour 2 Egg yolks Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Olive oil 1 pound Tasso -- small diced 1 cup Green onions -- chopped 1 cup Peeled, seeded, chopped tomatoes 2 tablespoons Minced shallots 1 tablespoon Minced garlic 4 cups Heavy cream 1 tablespoon Worcestershire sauce 2 tablespoons Crystal hot sauce Emeril’s Essence -- see * Note 2/3 cup Grated Parmigiano-Reggiano cheese -- plus 2 tablespoons Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. In a pot of salted water, bring the potatoes up to a boil. Reduce to a simmer and cook the potatoes until tender. Remove the potatoes from the heat and drain completely. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry. Puree the potatoes in a food mill or ricer. Stir in the butter, flour and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick. Slice the rolls into 1-inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi's either with a gnocchi dowl or a fork with slim tines. In a pot of salted, boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds. Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely. In a saute pan, add the olive oil. When the oil is hot, render the Tasso for 2 to 3 minutes. Add the green onions, tomatoes, shallots and garlic. Saute for 1 minute. Season with Emeril’s Essence. Add the cream, Worcestershire sauce, and Crystal hot sauce. Bring up to a boil and reduce to a simmer. Cook until the cream thickens and reduces by 1/3. In a large gratin dish, lay the gnocchi's on the bottom of the pan. Pour the sauce over the gnocchi's. Sprinkle the dish with the grated cheese. Bake for 5 to 8 minutes or until the top is golden-brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 788 Calories (kcal); 69g Total Fat; (77% calories from fat); 8g Protein; 37g Carbohydrate; 299mg Cholesterol; 134mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gnocchi Di Polenta - Polenta Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Yellow cornmeal 1 1/2 ounces Dried mushrooms 9 tablespoons Butter 3 tablespoons Olive oil 3 tablespoons Ham fat 1 cup Finely-chopped onions 1 Carrot -- finely chopped 1 Celery stalk -- finely chopped 1/2 pound Ground lean pork sausage meat 1/2 pound Roma tomatoes -- peeled, seeded, and chopped 1 cup Grated Parmesan cheese Preheat the oven to 450 degrees. Bring the chicken stock up to a boil. Stir in the cornmeal and cook the polenta for about 20 to 25 minutes over low heat stirring often. Spread the polenta out onto a parchment lined 1/2 sheet pan. Let the polenta cool completely. Soak the mushrooms in 4 cups warm water for about 30 minutes. Drain the mushrooms and reserve the liquid. Squeeze the mushrooms dry and chop. Set the mushrooms aside. In a large saute pan, heat 3 tablespoons olive oil, butter and ham fat. When the oil is hot, add the vegetables and saute for 2 minutes or until wilted. Season with salt and pepper. Add the ground sausage and continue to cook for about 4 to 6 minutes or until browned, stirring constantly. Reduce the heat to low and stir in the tomatoes and continue to cook for 15 minutes. Add the mushrooms and reserved mushroom liquid. Season with salt and pepper. Continue to cook for 15 minutes. Remove from the heat. Cut the polenta into 3-inch rounds. Butter a 8- by 8- by 2-inch baking dish. Line the bottom of the dish with the polenta rounds. Spread a thin layer of the meat sauce over the polenta. Dot the sauce with a couple of tablespoons of butter. Sprinkle some of the cheese over the top. Repeat the process until all the ingredients are used. Place the pan in the oven and bake for about 6 to 8 minutes or until the top is golden and heated through. This recipe yields about 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 593 Calories (kcal); 30g Total Fat; (46% calories from fat); 14g Protein; 64g Carbohydrate; 57mg Cholesterol; 3661mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gnocchi With A Garlic Cream Sauce And Balsamic Glazed Pearl Onions Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Idaho potatoes - (abt 3 large) -- scrubbed, and boiled in skins until tender 1 egg 1/2 cup finely-grated Parmesan cheese 1 teaspoon salt Freshly-ground black pepper -- to taste 3/4 cup flour - (to 1 cup) Salted water -- for cooking gnocchi === GARLIC CREAM SAUCE === 1/2 cup roasted garlic -- pureed, minced 4 cups heavy cream Salt - to taste Cayenne pepper -- to taste === BALSAMIC-GLAZED PEARL ONIONS === 1 pint pearl onions -- peeled, ends trimmed 1 1/2 tablespoons unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup balsamic vinegar 1/4 cup chicken or beef stock 2 tablespoons sugar 3 sprigs fresh thyme Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the cheese, egg, salt and pepper and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Bring a large pot of salted water to a rolling boil. Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Roll each piece briefly to form small balls. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet. Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and serve immediately with Garlic Cream Sauce and Balsamic Glazed Pearl Onions. Garlic Cream Sauce: In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes. In a blender, puree sauce (Use caution if hot!), and season with salt and pepper to taste. Toss gnocchi with sauce and garnish with Balsamic Glazed Pearl Onions. Balsamic Glazed Pearl Onions: In a skillet over medium-high heat sauté onions in butter until golden brown on all sides, turning onions frequently for even coloring. Season with salt and pepper and add balsamic vinegar, stock, sugar and thyme sprigs and continue to cook, stirring frequently, until liquid has evaporated to a syrupy consistency and onions are cooked through, about 15 to 20 minutes. Note: If liquid has reduced and onions are not cooked through, add a little bit of water and continue to cook until done, scraping sides and bottom of pan to prevent burning. This recipe yields 4 main course servings or 6 first course servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A19) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 925 Calories (kcal); 94g Total Fat; (88% calories from fat); 7g Protein; 19g Carbohydrate; 385mg Cholesterol; 837mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 18 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gnocchi With Mushroom, Tomato And Herb Ragout Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Main Dish Mushrooms Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Baking potatoes 2 Eggs 1 cup Flour -- or less Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon Butter 1 cup Sliced Shiitake mushrooms 1 cup Tomato concasse (peeled, seeded and diced tomatoes) 1 tablespoon Chopped basil 1 tablespoon Chopped parsley 1 tablespoon Chopped chives Parmesan cheese -- for garnish Preheat oven to 375 degrees. With a fork, prick potatoes all over; bake until tender, 45 minutes to 1 hour. While still piping hot, cut open potatoes and scoop out pulp into a mixing bowl. Beating vigorously with a wooden spoon add eggs, then add enough flour, a bit at a time, to make a tight but workable dough flexible enough to pipe from a pastry bag. Season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Bring a large pot of salted water to a boil. Heat a saute pan over low heat, add butter, then mushrooms. After 1 minute add tomatoes. Toss and cook for 2 minutes. Meanwhile boil gnocchi, testing frequently for doneness. Using a large slotted spoon or a spider, remove gnocchi to pan and toss with mushroom mixture and herbs; season to taste with salt and pepper. Serve in warmed shallow bowls, topped with freshly-grated cheese. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-076 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 7g Total Fat; (20% calories from fat); 11g Protein; 54g Carbohydrate; 135mg Cholesterol; 85mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese And Spinach Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped onion 1 tablespoon Olive oil 3 cups Stemmed and washed spinach 5 Eggs 1 1/2 cups Fresh goat cheese -- see * Note 2 cups Heavy cream Salt -- to taste Freshly-ground white pepper -- to taste 1 Nine-inch prebaked plain tart shell 2 tablespoons Snipped chives 2 tablespoons Finely-diced red bell pepper * Note: See the “Goat’s Cheese” recipe which is included in this collection. Preheat oven to 350 degrees. In a skillet cook onion in oil until tender, 5 minutes; add spinach, a handful at a time, stirring. Cook until spinach wilts, releases its liquid, and liquid evaporates. Transfer to a bowl to cool. In another bowl beat eggs with goat cheese to blend thoroughly, add cream and stir in cooled spinach mixture; season with salt and pepper. Fill tart shell. Bake 30 minutes, until custard is firmly set on sides, but still slightly moist in center. Cool on a rack about 10 minutes before cutting into wedges. Serve garnished with snipped chives and diced red pepper. This recipe yields 8 to 10 first course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 26g Total Fat; (88% calories from fat); 5g Protein; 3g Carbohydrate; 198mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese Fondue On Country-Style Bread Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small cottins de Chavignol (or about 7 oz Montrachet cheese) 3 1/2 pounds Gruyere or Swiss cheese 1/4 cup dry white wine - (ie Chablis or Macon) -- plus 1 tablespoon dry white wine 1 garlic clove 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons strong Dijon mustard 2 tablespoons Marc de Bourgogne, Grappa or Cognac 6 thick slices country-style bread 6 sprigs fresh savory or thyme Freshly-ground white pepper -- to taste Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheeses are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 8mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Roger Verge's Entertaining in the French Style", by Roger Verge, published by Stewart, Tabori and Chang, 1986 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese Gnocchi And Warm Spinach Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Finely-chopped bulk Andouille sausage 1 cup Julienned onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/4 cup Balsamic vinegar 3/4 cup Olive oil -- plus 2 teaspoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 large Baked potatoes 1 teaspoon Salt Freshly-ground white pepper -- to taste 1 large Egg 3/4 cup Goat's cheese 1/2 cup Flour -- plus 3 tablespoons Flour 2 cups Milk 1 cup Water 4 cups Cleaned, stemmed fresh spinach In a hot saute pan, render the andouille for 2 minutes. Add the onions. Saute for 3 to 4 minutes, or until caramelized. Add the shallots and garlic. Saute for 1 minute. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil. Season with salt and pepper. Scrape the potatoes from their skin into the bowl. With a hand potato masher, mash the potatoes until smooth. Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper. Turn the dough onto the floured surface and roll the dough out in a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Turn the gnocchi in a mixing bowl and toss with the remaining olive oil. Season with salt and pepper. In a large mixing bowl, toss the spinach, onions and vinaigrette together. Season with salt and pepper. Place the greens in the center of the plate. Arrange 1/4 of the gnocchi around each salad. Garnish with black pepper. This recipe yields 4 servings. Comments: The original recipe title as listed is “Goat Cheese Gnocchi And Warm Spinach Salad With Caramelized Onion And Andouille Vinaigertte”. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 663 Calories (kcal); 48g Total Fat; (64% calories from fat); 10g Protein; 49g Carbohydrate; 63mg Cholesterol; 618mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Idaho potatoes -- peeled, diced 3 tablespoons Butter 1/4 pound Soft goat cheese 1/4 cup Heavy cream - (to 1/2 cup) Salt -- to taste Freshly-ground white pepper -- to taste Put potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer until fork tender, about 12 to 15 minutes. Remove pan from heat and drain potatoes. Put potatoes back into the pot and return to heat. Cook for 2 to 3 minutes, stirring constantly to dehydrate potatoes. Remove from heat and add butter and soft goat cheese. Use a hand held masher to mash potatoes to desired consistency. Add cream until desired smoothness is achieved. Season with salt and pepper. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C13) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 9g Total Fat; (67% calories from fat); 1g Protein; 8g Carbohydrate; 23mg Cholesterol; 91mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese-Vegetable Ravioli, Citrus-Tomato Broth, Leeks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : First Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === RAVIOLI === 1/2 of the roasted vegetables -- minced 4 ounces goat cheese -- crumbled Salt -- to taste Freshly-ground black pepper -- to taste 3 sheets fresh pasta, abt 10" by 12" 1 egg -- lightly beaten === ROASTED VEGETABLES === 1/2 fennel bulb 1/2 leek 1 medium onion 1 small zucchini 1 small yellow squash 1 medium carrot 1 medium parsnip 1 small turnip 1 small beet 1 celery rib 6 Roma plum tomatoes -- quartered 2 tablespoons olive oil Salt -- to taste Freshly-ground white pepper -- to taste === CITRUS-TOMATO BROTH === 1/2 of the roasted vegetables 2 bay leaves 1 1/2 teaspoons black peppercorns 4 garlic cloves -- peeled, smashed 2 sprigs fresh thyme 2 tablespoons tomato paste 1 tablespoon honey 1/2 orange -- juiced 1/2 lime -- juiced 1/2 lemon -- juiced 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper === MELTED LEEKS === 2 pounds leeks -- julienned 4 tablespoons unsalted butter 1 1/2 cups dry white wine Salt -- to taste Freshly-ground white pepper -- to taste For the Ravioli: Preheat oven to 375 degrees. In a mixing bowl combine the minced roasted vegetables, goat cheese, salt and pepper, and mix well. Lay 1 sheet of fresh pasta on top of a ravioli form, placing half on the form and the other half hanging off onto the work surface. Place 1 tablespoon of vegetable filling in the center of each ravioli hollow. Using a pastry brush, lightly coat the areas between hollows with some of the beaten egg. Fold the sheet of pasta over so that the ravioli "pockets" are covered. Using a rolling pin, roll over the ravioli form with firm pressure to seal the raviolis and to perforate pasta between each ravioli. Remove excess pasta from the edges, and check to make sure the raviolis are properly sealed. Repeat the entire procedure with the remaining 2 sheets of pasta. Bring a large saucepan of water to a boil over high heat. Add the ravioli in batches and cook until just done, about 2 to 3 minutes. Remove the ravioli with a slotted spoon, place 3 on each serving plate, and top each serving with 1/2 cup broth and a large dollop of the melted leeks. For the Roasted Vegetables: Roughly chop the vegetables to an equal size, approximately 2-inch pieces. Place in a large bowl and toss with the olive oil, then season lightly with salt and white pepper. Roast the vegetables in a roasting pan until evenly browned, about 1 hour. Remove the equivalent of 1/2-cup of assorted roasted vegetables from the pan to make the ravioli filling. Finely chop the 1/2-cup vegetables and place, covered, in the refrigerator until ready to use. For the Citrus-Tomato Broth: In a large, heavy stockpot, combine the roasted vegetables with 1 gallon of water, 2 bay leaves, the peppercorns and thyme, and bring to a boil over high heat. Reduce the heat to medium-low and simmer the stock for 3 hours. Strain with a fine mesh strainer into a clean wide-mouth pot, bring to a boil, add the tomato paste, and reduce to 2 cups over medium-low heat. Remove the broth from the heat and stir in the honey, orange juice, lime juice, and lemon juice and season to taste with salt and pepper. For the Melted Leeks: In a large sauté pan over medium heat lightly sweat leeks with butter until very soft, stirring constantly to avoid coloring, about 5 minutes. Add wine and bring to a simmer and continue to cook at a low boil for about 20 minutes, until leeks are very soft and tender and almost all liquid has evaporated. Season, to taste, with salt and white pepper. This recipe yields 4 first-course servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A38) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-08-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 580 Calories (kcal); 30g Total Fat; (49% calories from fat); 16g Protein; 53g Carbohydrate; 108mg Cholesterol; 349mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Cheese Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Graham cracker crumbs 4 tablespoons Butter -- melted 2 pounds Cream cheese -- at room temperature 1 1/2 cups Sour cream - (12 oz) 1 1/2 cups Creamy goat cheese - (12 oz) -- at room temperature (such as Montrachet) 2 Eggs 2 cups Sugar 1 tablespoon Pure vanilla extract 2 tablespoons Freshly-squeezed lime juice 2 tablespoons Grand Marnier Heat oven to 350 degrees. Mix graham cracker crumbs with butter in a small bowl until thoroughly blended; press crumbs firmly on bottom of a greased 9-inch springform pan with your fingers. Beat cream cheese in a large bowl with an electric mixer until thick, smooth and creamy, about 5 minutes. Beat in 1 cup of the sour cream, the goat cheese, eggs and sugar, and continue beating until mixture is very smooth and creamy, 4 to 5 minutes. Beat in vanilla and lime juice until thoroughly incorporated, 2 minutes more. Pour filling over crust and smooth top. Bake until filling is brown and springy-firm, about 1 1/2 hours. Remove from oven and allow to cool to room temperature. Refrigerate at least 6 hours or overnight. Combine Grand Marnier with the remaining 1/2 cup sour cream in a small bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Spread on top of cooled cake. Remove cheesecake from refrigerator about 2 hours before serving. To serve, cut cake in wedges with a warm knife. This recipe yields 12 to 14 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-023 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 32g Total Fat; (59% calories from fat); 7g Protein; 42g Carbohydrate; 125mg Cholesterol; 315mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheesecake With Fresh Lemon Curd And Berries Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Cakes Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter -- plus 4 tablespoons Butter -- melted 1 cup Graham cracker crumbs 2 pounds Cream cheese -- room temperature 1 1/2 cups Sour cream 12 ounces Goat cheese -- room temperature 2 cups Sugar 2 Eggs 1 tablespoon Pure vanilla extract Juice of one lime 2 tablespoons Grand Marnier 2 cups Macerated berries -- for serving === FRESH LEMON CURD === 1 cup Fresh lemon juice -- about 16 lemons 3/4 cup Sugar 8 Egg yolks Preheat the oven to 350 degrees. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the melted butter and graham cracker crumbs together. Press the crust into the bottom of the prepared pan. In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, goat’s cheese, and sugar. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally. Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is fully incorporated and smooth. Pour the batter into the prepared pan. Bake the cake for about 1 1/2 hours or until the center is set. For the fresh lemon curd: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 1/2 to 2 cups. Remove the cake from the oven and cool completely on a wire rack. Run a knife around the sides of the pan and remove the cake from the springform. In a small bowl, whisk together the remaining sour cream and Grand Marnier. Spread the mixture over the top of the cake. Using a hot knife, slice the cake into 16 slices, wiping the knife after each cut. Serve the cake with the lemon curd and macerated berries. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A26 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 576 Calories (kcal); 39g Total Fat; (60% calories from fat); 14g Protein; 43g Carbohydrate; 234mg Cholesterol; 332mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat's Cheese Stuffed Softshells w Pecan Pesto Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Basil leaves -- washed, patted dry 6 Garlic cloves -- crushed 1/3 cup Toasted pecan pieces 1/2 cup Grated Parmesan-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Olive oil 2 sticks Cold butter -- cubed 8 Louisiana softshells -- cleaned 1 cup Goat's cheese 1 cup Flour Bayou Blast -- see * Note 2 cups Mashed potatoes -- hot 2 Eggs -- beaten with 1 tablespoon Milk 2 cups Fine dried bread crumbs * Note; See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oil to 360 degrees. In a food processor, fitted with a metal blade, combine 1 cup of the basil, garlic, pecans, and cheese. Puree until smooth. Season with salt and pepper. With the machine running, add the oil in a steady stream. Process until a paste is formed. Season with salt and pepper. Place the pesto in a saucepan, over low heat, heat the mixture. Whisk in the butter, a cube at a time, until all of the butter is incorporated. Reseason the sauce if necessary. Set aside and keep warm. Season all sides of the soft-shells with salt and pepper. Season the flour with Bayou Blast. Season the egg wash with the Creole seasoning. Season the bread crumbs with the Creole seasoning. Stuff each cavity with 2 tablespoons of the Goat's cheese. Press the cheese firmly into the cavity to secure the cheese. Dredge the soft-shells in the seasoned flour. Dip each soft-shell in the egg wash, letting the excess drip off. Dredge the soft-shells in the bread crumbs, coating the legs completely. Fry the remaining basil leaves in the oil until crispy, about 1 minute. Remove and drain on paper towels. Season with salt and pepper. Holding the by the cavity, carefully drag the legs in the hot oil for about 30 seconds. Carefully drop the shells in the oil and fry until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with Bayou blast. Fry the soft-shells in batches. To serve, spoon the sauce in the center of each plate. Mound the potatoes in the center of the sauce. Place two soft-shells on top of each mound of potatoes. Garnish with the fried basil. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 885 Calories (kcal); 78g Total Fat; (78% calories from fat); 9g Protein; 40g Carbohydrate; 220mg Cholesterol; 745mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat’s Cheese Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon Goat's milk 1 quart Buttermilk 3/4 teaspoon Rennet liquid or 1 tablet (available in health food stores) Olive oil -- for seasoning Salt -- to taste Freshly-ground white pepper -- to taste Two days before serving, in a large non-reactive saucepan fitted with a dairy thermometer, combine all ingredients and heat over low heat to 180 degrees. Transfer to a non-reactive bowl and let sit overnight, tightly covered, until curd and whey separate into 2 layers. Line a colander with several washed layers of cheesecloth, ladle curds into colander and discard whey. Fold cheesecloth over top and leave to drain overnight. Remove from cheesecloth, season to taste with olive oil, salt and pepper, and serve. This recipe yields a 1-pound round of cheese. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 9g Total Fat; (19% calories from fat); 32g Protein; 47g Carbohydrate; 34mg Cholesterol; 1028mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Goat’s Cheese And Leek Cake With Lentil Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 1 cup Chopped leeks 2 teaspoons Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Chevre cheese 2 tablespoons White wine 1 cup Flour 1 cup Fine bread crumbs 2 Eggs -- beaten Emeril’s Essence -- see * Note 1/2 pound Bacon -- chopped 1/2 cup Chopped onions 2 cups Lentils -- blanched 1/4 cup Balsamic vinegar 2 tablespoons Basil chiffonade Chopped chives -- for garnish * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a saute pan, heat 2 tablespoons olive oil. Add the leeks and garlic. Season with salt and pepper. Saute 2 minutes. Remove from the pan and turn into a mixing bowl. Stir in the cheese and white wine. Form the mixture into eight 2-ounce cakes. Season the flour and bread crumbs with Emeril’s Essence. Dredge the cakes in the flour. Dip the cakes in the beaten eggs, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs. In a saute pan, render the bacon until crispy, about 5 minutes. Add the onions and lentils. Season with salt and pepper. Saute for 2 minutes. Stir in the balsamic vinegar. In a saute pan, heat the remaining olive oil. When the oil is hot, lay the cakes carefully in the oil. Have six cakes breaded and ready to fry. Pan-fry the cakes for 2 to 3 minutes on each side. Remove from the oven and drain on paper-lined plate. Season the cakes with Essence. Add the basil to the lentil mixture. Place two of the cakes in the center of the plate. Spoon the relish around the cakes and garnish with chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A15 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1252 Calories (kcal); 69g Total Fat; (49% calories from fat); 72g Protein; 87g Carbohydrate; 194mg Cholesterol; 1367mg Sodium Food Exchanges: 5 Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Golabki Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small whole white cabbage 2 tablespoons butter 1/2 pound ground pork 1/2 pound ground beef chuck Salt -- to taste Freshly ground black pepper -- to taste 1 cup chopped onions 2 cups cooked long-grain white rice 1 egg 1 teaspoon finely-chopped parsley leaves 1/4 cup water === FOR THE SAUCE === 2 tablespoons butter 2 tablespoons flour 1 cup chopped peeled seeded tomatoes 1 teaspoon chopped garlic 1 pinch sugar Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chicken stock 1/2 teaspoon dried thyme Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves (eight whole leaves are needed). Set aside. In a large sauté pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for 4 minutes, or until the onions are translucent. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper. Preheat the oven to 375 degrees. Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes. In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock and the thyme. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon. To serve, spoon the sauce in the center of each plate. Arrange two of the stuffed cabbage leaves in the center of the sauce. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C47) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 25g Total Fat; (56% calories from fat); 14g Protein; 29g Carbohydrate; 119mg Cholesterol; 702mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Golden Spaghetti Squash - {Doce Dourado De Chila} Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Basic Hot-Milk Sponge Cake rounds -- (see recipe) (ea round 4" dia from 1/2 sheet cake) 1 cup orange simple syrup -- (see below) 1 cup Spaghetti Squash Jam -- (see recipe) 5 ounces toasted almonds -- roughly ground 10 egg yolks 2 cups sweetened whipped cream 1 teaspoon cinnamon === ORANGE SIMPLE SYRUP === 1/2 cup water 1/2 cup sugar 1 orange -- zested Brush the cakes with 3/4 cup of the simple syrup and set aside. In a saucepan, combine the jam with the remaining 1/4 cup of simple syrup, over medium heat. Bring to a simmer and cook for 2 minutes. Add the almonds and continue to cook for 1 minute. Remove from the heat and cool slightly. Stir in the eggs and place back over the heat. Continue to cook for 2 to 3 minutes, stirring constantly. Place the individual cakes in the center of each serving plate. Spoon the egg mixture over each cake and cool slightly. Garnish with a dollop of whipped cream and a sprinkle of cinnamon. For the Orange Simple Syrup: Combine all ingredients in a saucepan. Simmer until sugar is dissolved. Cool. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D75) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 21g Total Fat; (56% calories from fat); 10g Protein; 25g Carbohydrate; 354mg Cholesterol; 15mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gonzals Jambalaya Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dish Rice Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 3 cups Chopped onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 cup Chopped bell peppers 3 teaspoons Salt -- divided 1 1/4 teaspoons Cayenne -- divided 1 pound Andouille sausage -- cut 1/4” slices 1 1/2 pounds White and dark chicken meat -- cut 1” cubes 3 Bay leaves 3 cups Long-grain rice 6 cups Water 1 cup Chopped green onions Heat the oil in a large heavy pot. Add the onions, shallots, garlic, bell pepper, 2 teaspoon of the salt and 1 teaspoon of the cayenne. Stir and brown the vegetables for about 20 minutes, or until they reach a dark caramelized color. Add the sausage and continue the browning procedure, stirring often and scraping the bottom and sides of the pot to loosen any browned particles, cooking for about 15 minutes. Season the chicken with the remaining salt and cayenne. Add to the pot with the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water, stir, and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand 2 to 3 minutes. Garnish with green onions. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2272 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 14g Total Fat; (31% calories from fat); 6g Protein; 62g Carbohydrate; 0mg Cholesterol; 812mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gougeres Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 4 tablespoons unsalted butter 1 cup flour Salt -- to taste Freshly-ground black pepper -- to taste 4 eggs -- room temperature 4 ounces grated gruyere cheese Preheat oven to 400 degrees. In a saucepan, combine the milk and butter and bring to a boil. Add flour, salt and pepper and stir quickly with a wooden spoon. Stir until smooth and batter pulls away from sides of pan, about 1 minute. Remove from heat and stir in eggs 1 at a time, stirring well after each addition. Stir in the cheese. Line a baking sheet with parchment and place spoonfuls of the mixture 2 inches apart. Bake for 10 minutes, reduce heat to 350 degrees, and continue to bake for 25 minutes, or until firm to the touch. Remove from the oven and serve warm. This recipe yields 12 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A17) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 6g Total Fat; (51% calories from fat); 4g Protein; 9g Carbohydrate; 75mg Cholesterol; 29mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Granita Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Simple syrup -- see below 4 cups Cubed melon (about 2 to 3 small ripe melons) 1/4 cup Sweet white wine 2 tablespoons Lemon juice 1 Egg -- in its shell === GARNISH === Mint sprigs 6 Berries -- (6 to 8) Make simple syrup: Place equal parts water and sugar, by weight, together in a sauce pot, bring to a boil and simmer until clear. Cool. It can be used to make sorbets, ices, moisten cakes, make drinks...etc. In a blender combine the melon, wine, lemon juice, and 2 cups of the simple syrup. Blend until smooth. Strain through a large holed sieve into a deep container. Test the mixture for freezing potential by placing the egg (shell and all) into the mixture. You want the egg to show the size of a nickel. Too much sugar will make the egg show more and not enough sugar will allow it to sink. Depending on the results of your test and the ripeness of your melon, adjust accordingly: Add more simple syrup if it doesn't show enough; water or wine if it shows too much. Pour the perfected mixture into a shallow, metal pan (a half hotel pan works great). Place it into the freezer. You can achieve the crystallized "shards" several ways; you can check this mixture several times while it freezes, stirring it with a fork each time to begin the crystallizing, or as I like to do, allow it to freeze completely and pulling towards myself with a large fork, shredding it into crystals. Either way, it will need to freeze 8 to 12 hours. Serve it up in a pretty, frozen martini glass, garnished with berries and mint. This recipe yields dessert for 6. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2173 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 1g Total Fat; (3% calories from fat); 1g Protein; 46g Carbohydrate; 31mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Granny's Chocolate Meringue Pie Recipe By :Recipe courtesy of Felicia Willett Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 2 cups all-purpose flour 1 teaspoon salt 3/4 cup solid vegetable shortening 1 tablespoon sugar 6 tablespoons ice cold water - (to 7 tbspns) === FILLING === 3 ounces bittersweet chocolate -- chopped 1 1/4 cups sugar 1/4 cup cornstarch 1 pinch salt 3 cups milk 3 eggs -- separated 1 teaspoon pure vanilla extract 2 tablespoons butter In a mixing bowl, combine the flour, sugar and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely. In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled. Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3341 Calories (kcal); 110g Total Fat; (28% calories from fat); 75g Protein; 542g Carbohydrate; 723mg Cholesterol; 3046mg Sodium Food Exchanges: 16 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 17 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grape, Stilton And Walnut Focaccia Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Plain focaccia dough -- see * Note 1 tablespoon Olive oil 1/4 pound Seedless green grapes 1/4 pound Seedless red grapes 4 ounces Stilton cheese -- crumbled 1 cup Roasted walnuts 1 Egg -- beaten * Note: See the "Basic Focaccia" recipe which is included in this collection. Preheat the oven to 375 degrees. Using your fingers, press the focaccia dough out into a 12 circle, about 1/4-inch thick, onto a round baking sheet. Brush the dough with olive oil. Season the bread with salt and white pepper. Press the grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts over the dough. Brush the edges of the dough with the egg wash. Bake the focaccia for 25 minutes or until golden brown. Place the whole focaccia on a wooden board and slice. This recipe yields one 12-inch focaccia. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 18g Total Fat; (86% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grapefruit And Avocado Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Shrimp -- peeled, deveined 1 large Pink grapefruit 1 medium Avocado 2 tablespoons Mayonnaise 1 teaspoon Lemon juice 1 teaspoon Chopped shallots 1 dash Brandy Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Toasted pecans 1 tablespoon Chopped parsley Poach the shrimp in crab boil until just pink, and cool. Remove the skin and pith from the grapefruit and cut into 6 slices. Halve the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste. Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 28g Total Fat; (71% calories from fat); 7g Protein; 19g Carbohydrate; 32mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gravlax Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Appetizers Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Kosher salt 1/2 cup Chopped fresh dill 2 tablespoons Grated orange zest Freshly-ground black pepper -- to taste 3 tablespoons Vodka 1/4 cup Sugar 4 pounds Side of fresh salmon -- pin bones removed -- rinsed cold in water 1 1/2 dozen Fresh bagels 1 pound Cream cheese 1/4 cup Minced red onions In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together. Place the salmon, skin side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a 1/2 sheet pan. Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap) on top. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours. Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all the cure. Using a sharp knife, slice the salmon diagonally paper thin. Serve the Gravlax with the bagels, cream cheese and red onions. This recipe yields 18 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 9g Total Fat; (78% calories from fat); 2g Protein; 4g Carbohydrate; 28mg Cholesterol; 5088mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Lamb And Potato Kabobs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Kabobs Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lamb loin - cut 1" cubes Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons finely-chopped fresh oregano leaves 8 wooden or metal skewers -- (soaked in water if wooden) 1/2 pound Idaho potatoes -- peeled, and cubed 1/2" thick, blanched 1 medium onion -- chopped 1/2" pieces 1 cup chopped seeded tomatoes 1 cup chopped peeled seeded cucumbers 1/2 teaspoon chopped garlic 1 tablespoon finely-chopped fresh parsley leaves Drizzle of extra-virgin olive oil 12 Kalamata olives -- pitted, halved 8 fresh pita bread rounds -- warmed, quartered 4 fresh lemon wedges Preheat the grill. Season the lamb with olive oil, salt, pepper and oregano. Alternating with the lamb, potatoes and onions, place on each skewer. In a mixing bowl, combine the tomatoes, cucumbers, garlic, parsley and olives. Season with a drizzle of the extra-virgin olive oil, salt and pepper. Mix well and set aside. Place the lamb on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and cool for a couple of minutes. To serve, place the kabobs on a large platter. Spoon the tomato mixture over the kabobs. Serve with the warm pita bread and a wedge of lemon. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C35) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 3g Total Fat; (31% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 183mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Saganaki Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices Kasseri cheese - (1/2" thick) Salt -- to taste Freshly-ground black pepper -- to taste 2 cups brandy 1 cup flour 4 tablespoons butter 2 lemons -- juiced 8 rounds pita bread -- brushed with olive oil, grilled and quartered 1 cup Kalamata olives Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large sauté pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C50) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 981 Calories (kcal); 29g Total Fat; (36% calories from fat); 15g Protein; 98g Carbohydrate; 31mg Cholesterol; 1705mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Beans With Fermented Black Beans And Pork Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Fermented black beans -- rinsed and drained -- of excess salt 1 tablespoon Minced garlic 1/2 teaspoon Fresh minced ginger 1 tablespoon Vegetable oil 1/2 pound Lean ground pork 1/4 cup Chicken stock 1 pound Chinese green beans -- trimmed, blanched -- until tender 2 tablespoons Soy sauce 2 tablespoons Water 2 teaspoons Cornstarch In a small bowl, mash the black beans into the garlic and ginger. In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone -- about 10 minutes. Then add the mashed fermented beans and stock, mix together and cook for 2 minutes. Add the green beans, mix together and cook for 3 more minutes. Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste. While stirring, pour the cornstarch mixture into the liquid in the bottom of the wok. The liquid will thicken as you toss the wok, coating the beans. Taste and re-season with salt and pepper if needed. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2213 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 14g Total Fat; (69% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 2597mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Beans, Zucchini And Potatoes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish String Beans Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Chopped onion 1/2 pound Fresh green beans -- trimmed, -- and cut in half 1 pinch Cayenne pepper -- (generous pinch) 4 ounces Zucchini -- split in half, and -- cut 1" thick slices 4 ounces Small red skin potatoes 2 tablespoons Chopped oregano 1/4 cup Chopped parsley 2 cups Crushed tomatoes and juices Salt -- to taste Freshly-ground black pepper -- to taste 1 loaf Crusty french bread 1/2 pound Good feta cheese In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute for 5 minutes. Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes. Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the vegetables, bring to a boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season with salt and pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta cheese and surrounded by French bread. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2213 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 27g Total Fat; (81% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Chili Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Peppers Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 New Mexico (Anaheim) chilies 1 large Poblano pepper (or 2 medium-size poblanos) 2 Jalapeno peppers 1/2 cup Chopped carrots 1/2 cup Chopped onion 1 tablespoon Chopped garlic 1 tablespoon Olive oil 1/2 cup Diced tomatillos 1 Dried Ancho chile pepper -- pan-roasted, and ground to a powder (or 2 teaspoons Ancho chile molido or 2 teaspoons regular chili powder) 6 cups Chicken stock 2 Baking potatoes - (abt 3/4 lb) -- peeled, diced 1 tablespoon Ground cumin 1 1/2 teaspoons Dried oregano Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Cilantro leaves -- for garnish Preheat broiler and roast peppers in a large roasting pan, turning several times, until skins are charred all over. Transfer peppers to a large bowl and seal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When cool enough to handle, remove skins and seeds from peppers, and coarsely chop. In a soup pot or large saucepan sweat carrots, onion and garlic in oil over medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes and spices. Bring to a boil, lower heat to simmering and cook until potatoes are tender, about 30 minutes. Season to taste with salt and pepper. To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 4g Total Fat; (46% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 3231mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Lasagna Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SPINACH PASTA === 1 pound Spinach -- blanched, squeezed -- dry, roughly chopped 4 Eggs 10 teaspoons Olive oil 4 cups Flour 1 1/2 teaspoons Salt === LASAGNA FILLING AND TOPPING === 4 cups Hearty Meat Sauce -- see * Note 2 cups Grated Mozzarella cheese 2 cups Grated Parmesan cheese Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Medium-thick Bechamel Sauce -- heated, see * Note * Note: See the “Meat Sauce” and “Bechamel Sauce” recipes which are included in this collection. Make pasta: In work bowl of a food processor combine spinach, eggs and olive oil and pulse 5 times. Add salt and flour and process until a smooth, tight dough is formed. Turn out onto lightly-floured work surface and knead briefly into a tight ball. Wrap dough in plastic wrap and set aside to rest for at least 30 minutes. Cut dough into 6 to 8 pieces, and feed through a pasta-roller into long, thin sheets. Set aside to dry, or cook immediately in a large pot of boiling, salted water, a few sheets at a time. Boil pasta briefly until just cooked through, drain with a slotted spoon and plunge into a bowl of ice water to cool. Repeat until all pasta is cooked. Preheat oven to 350 degrees. To assemble lasagna: In a greased 8- by 10-inch baking pan layer pasta, top with Meat Sauce and sprinkle with mozzarella. Top with another layer of pasta, spread with Bechamel Sauce and sprinkle with Parmesan. Repeat 2 times more, until all filling and topping ingredients are used, ending with a layer of cheese. Cover with foil bake for 1 hour. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 414 Calories (kcal); 15g Total Fat; (32% calories from fat); 19g Protein; 51g Carbohydrate; 109mg Cholesterol; 846mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Mole Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Chopped onions 1/2 cup Shelled pistachio nuts 1/2 cup Shelled pine nuts -- roasted until golden 1/2 cup Roasted, peeled, chopped green poblanos -- (abt 2 peppers) 1 teaspoon Chili powder 1 teaspoon Ground cumin 1/2 teaspoon Salt 1 tablespoon Dark cane syrup 1 cup Chicken stock 1/2 cup Heavy cream 1/4 cup Parsley leaves 1/4 cup Cilantro leaves In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered. This recipe yields 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 508 Calories (kcal); 45g Total Fat; (79% calories from fat); 6g Protein; 20g Carbohydrate; 163mg Cholesterol; 3291mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Mole Sauce II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shelled pumpkin seeds 1/4 cup shelled pistachio nuts 1/4 cup roasted pine nuts 1 tablespoon tamarind paste 1/4 cup chopped roasted peeled poblano, New Mexican Green or Anaheim chile pepper 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon dark cane or corn syrup 1 teaspoon distilled white vinegar 1 cup olive oil In the bowl of a food processor or blender, combine all of the ingredients and puree until smooth and creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to one week, or frozen for up to one month. This recipe yields 1 1/2 cups sauce. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1925 Calories (kcal); 217g Total Fat; (99% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1095mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Onion Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Chopped fresh parsley 2 tablespoons Chopped green onion 1 cup Olive oil 1/4 teaspoon Cayenne pepper 1 tablespoon Creole or whole-grain mustard 1 teaspoon Salt Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. With processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1 1/2 cups of tartar sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1998 Calories (kcal); 221g Total Fat; (97% calories from fat); 6g Protein; 6g Carbohydrate; 187mg Cholesterol; 2191mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Tomatillos -- husked, rinsed 1/2 cup Chopped onion 1 teaspoon Minced garlic 1 tablespoon Chopped jalapeno peppers 3 tablespoons Chopped cilantro 1/2 teaspoon Sugar 1/4 teaspoon Salt In a pot of boiling water, blanch the tomatillos for 5 minutes, drain and place in a food processor. Puree until smooth. In a medium bowl, combine the puree with the remaining ingredients. Taste and adjust the seasonings if needed. This recipe yields 1 1/2 cups of salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 540mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Green Tomato Chow Chow Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Canning Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Green tomatoes -- cored, quartered 3 medium Green bell peppers -- seeded, chopped 3 medium Red bell peppers -- seeded, chopped 3 medium Yellow peppers -- seeded, chopped 3 medium Onions -- peeled, quartered 1 cup Fresh jalapenos -- stemmed, chopped 1 quart Pickling Liquid -- see * Note * Note: See the "Pickling Liquid" recipe which is included in this collection. In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a nonreactive saucepan. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. Stir in the pickling liquid. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from the heat and spoon into 6 sterilized half-pint preserving jars, filling the mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for 2 weeks before using. This recipe yields 6 half pints. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B55 broadcast 07-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 34g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grillade Stuffed Quail With Grit Cakes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Veal stew meat -- cubed 1/2 cup Chopped onions 1/2 cup Chopped tomatoes 2 Garlic cloves 2 cups Mild stock 1 Bay leaf 2 sprigs Fresh thyme Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Bread crumbs -- more if needed 4 Quail -- split down back Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 2 cups Strong chicken stock 1 teaspoon Oil 5 Plum tomatoes -- quartered Andouille Grit Cakes -- see * Note 2 tablespoons Grated Parmesan cheese Chopped parsley -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Andouille Grit Cakes” recipes which are included in this collection. Make grillade stuffing: In a saucepan combine first seven ingredients; season with salt and pepper. Bring to a boil, reduce heat to very low and simmer for 40 minutes, until veal is very tender. Strain veal, reserving liquid separately. In a food processor combine veal mixture with about 2 cups bread crumbs and process until smooth; add some braising liquid if too dry, or more bread crumbs if too loose -- stuffing should be firm enough to hold its shape. Season to taste with salt and pepper. Preheat oven to 400 degrees. Season insides of quails with Bayou Blast - {Emeril’s Creole Seasoning} and stuff each with about 1/4 cup of stuffing. Reform quails around stuffing; season outsides with the Creole spice. Begin sauce: In a saucepan begin boiling chicken stock until flavorful and reduced to about 1 1/2 cups. In a small saute pan heat oil, add tomatoes and saute, tossing, until their liquid begins to evaporate. Add them to rapidly boiling stock; adjust seasonings with salt and pepper. Meanwhile, roast quail in a roasting pan about 12 minutes. Transfer grit cakes to a baking sheet and bake in oven with quail until hot. To serve, on each dinner plate arrange two grit cakes, touching; top each grit cake with a quail. Ladle sauce over all and garnish with Parmesan and parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 631 Calories (kcal); 32g Total Fat; (46% calories from fat); 51g Protein; 34g Carbohydrate; 170mg Cholesterol; 461mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grillades Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beets Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Beef round 1 pound Veal round 2 tablespoons Rustic Rub or Southwest Spice -- see * Note 1/2 cup Flour 1/4 cup Olive oil 2 cups Chopped onions 1 cup Small-diced red peppers 1 cup Chopped celery 1 1/2 cups Chopped tomatoes -- peeled and seeded 2 tablespoons Minced shallots 1 tablespoon Minced garlic 5 Bay leaves 1/4 teaspoon Dried thyme leaf 1/4 teaspoon Dried leaf oregano 1/4 teaspoon Dried leaf basil 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1/8 teaspoon Freshly-ground black pepper 2 cups Veal stock 1/2 cup Dry red wine 1/4 cup Chopped green onions 2 tablespoons Chopped parsley 4 cups Hot, prepared soft grits -- in square pyrex pan 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers Additional Rustic Rub or Southwest Spice * Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” and “Southwest Spice - {Emeril’s Southwest Seasoning}” recipes which are included in this collection. Cut the beef and veal into 2-inch pieces. Season with either the Rustic Rub or Southwest Spice. In a mixing bowl, combine 2 tablespoons Rustic Rub or Southwest Spice and the flour together. Add the meat to the flour mixture and lightly toss, covering all sides of the meat. Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat. In a large sauce pot, heat the oil. When the oil is smoking hot, add the meat and brown for 7 to 8 minutes, stirring constantly. Add the onions, peppers, celery, and continue stirring, scrapping the bottom and sides of the pot to loosen browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes, shallots, and garlic. Cook for 3 to 4 minutes, stirring often and scraping the bottom and side of the pot to loosen the browned particles. Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth and wine. Reduce to medium heat and cook for 1 1/2 hours, stirring occasionally, or until the meat is very tender. Add the green onions and parsley. To assemble, pile the shapes in the center of the platter. Ladle the grillades over the top. Garnish with green onions, peppers and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 24g Total Fat; (55% calories from fat); 26g Protein; 18g Carbohydrate; 72mg Cholesterol; 840mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grillades And Grits Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Beef top round -- cut 2” pieces 1 pound Veal top round -- cut 2” pieces Emeril’s Essence -- see * Note 1/4 cup Vegetable oil 2 cups Chopped onions 1 cup Chopped bell peppers 1 cup Chopped celery 2 cups Peeled, seeded, chopped tomatoes 1 tablespoon Chopped garlic 5 Bay leaves 1/4 teaspoon Dried thyme 1/4 teaspoon Dried oregano 1/4 teaspoon Dried basil 2 cups Beef broth 1/2 cup Dry red wine Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Chopped green onions 2 tablespoons Finely-chopped parsley Baked cheese grits * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a mixing bowl, combine the beef and veal together. Season the meat with Emeril’s Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 20g Total Fat; (54% calories from fat); 29g Protein; 8g Carbohydrate; 69mg Cholesterol; 516mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Apple Reduction Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Granny Smith apples -- cored, and sliced into 1"slices Bayou Blast -- see * Note 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 cup Red wine 1 cup Veal reduction Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Rub each slice with the olive oil and season with Bayou Blast. Grill for 2 to 3 minutes on each side, or until nice grill marks are apparent. Remove from the grill and julienne the slices. In a sauce pot, add the 1 tablespoon of olive oil. Add the apples and shallots and saute for 1 minute. Add the red wine and veal reduction. Bring the liquid up to a boil then reduce to a simmer. Simmer for 2 to 3 minutes. Season with salt and pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2298 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 27g Total Fat; (61% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Argentinian Beef, Chimichurri Sauce, Fried Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup olive oil 3 tablespoons red wine vinegar 1/2 cup chopped onions 2 tablespoons chopped garlic 1/2 cup finely-chopped fresh parsley leaves Crushed red pepper -- to taste Salt -- to taste 2 pounds Argentinean beef flank or skirt steak Sea salt -- to taste Finely-ground black pepper -- to taste 2 pounds white potatoes, peeled, and cut into 1/4" by 4" fries, blanched 4 cups assorted baby greens -- cleaned, patted dry Drizzle of extra-virgin olive oil Drizzle of balsamic vinegar In a mixing bowl, whisk the olive oil and vinegar together. Add the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hours at room temperature. Preheat the grill. Preheat the fryer. Season both sides of the meat with sea salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side for medium-rare. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain on paper towels. In a mixing bowl, toss the potatoes with some of the Chimichurri sauce. In another mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss well. To serve, slice the steak into individual slices. Serve each guest the steak with some of the fries and salad. Spoon the remaining sauce over the steak. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D27) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 41g Total Fat; (95% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Banana Leaf Wrapped Fish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Grilling Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon chopped fresh thyme Salt -- to taste Freshly-ground black pepper -- to taste 4 bass fillets - (6 to 8 oz ea) (or use other firm white fish) 16 thin slices fresh lemon 8 sprigs fresh thyme 8 large banana leaves -- soaked in water 12 toothpicks -- soaked in water 1 tablespoon olive oil 4 cups julienned assorted vegetables - (tomatoes, onions, carrots, mushrooms, etc.) Preheat the grill. In a small mixing bowl, add the oil, lemon juice and thyme. Season with salt and pepper. Mix well. Season the fish with salt and pepper. Brush both sides of the fish with the lemon mixture. Lay the lemon slices and thyme over the top of each fish. Cross two of the banana leaves, forming a cross. Place the fish in the center of the leaves. Wrap the fish in the leaves, securing the fish with toothpicks. Place the fish pouches on a low grill. Cook for 4 to 6 minutes on each side. In a sauté pan, over medium heat, add the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Sauté for 3 to 4 minutes. To serve, place the fish in the center of each plate. Remove the toothpicks, exposing the fish. Serve the vegetables around the fish. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C35) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 30g Total Fat; (97% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Beef, Roasted Pepper, And Raisin Risotto Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Top round 2 tablespoons Olive oil 1 tablespoon Emeril's Essence -- see * Note === RISOTTO === 1 tablespoon Olive oil 1 cup Julienned yellow onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 1/2 cups Arborio rice 2 cups Veal reduction 1/4 cup Red wine 1/3 cup Dry Marsala 8 cups Meat stock 1/2 cup Julienned roasted green peppers 1/2 cup Julienned roasted red peppers 1/2 cup Julienned roasted yellow peppers 1/2 cup Romano cheese 1/2 cup Golden raisins Salt Freshly-ground black pepper === GARNISH === 1 tablespoon Finely-diced red peppers 1 tablespoon Finely-diced yellow peppers 2 tablespoons Chopped green onions 3 ounces Romano cheese block 3 Grilled whole green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Season the top round with the olive oil and Emeril's Essence. Place on the grill. Grill for 3 to 4 minutes on each side for medium-rare. For the risotto: In a saute pan, heat the olive oil. When the pan is smoking hot, add the onions, shallots and garlic. Saute the vegetables for 1 minute. Using a wooden spoon, stir in the rice, saute for 1 minute. While stirring constantly, add the veal reduction, wine, Marsala, and meat stock, one cup at a time. Cook the risotto for 10 to 12 minutes, stirring constantly. Fold in the peppers, cheese and raisins. Season with salt and pepper. Remove the round from the grill and slice on the bias into 2-ounce portions. To assemble, mound the risotto in the center of the platter. Fan the meat around the risotto. Garnish with the brunoised peppers, grilled green onion, and with a peeler, cut off thin slices of the cheese over the top of the risotto. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2318 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 641 Calories (kcal); 14g Total Fat; (20% calories from fat); 14g Protein; 111g Carbohydrate; 15mg Cholesterol; 202mg Sodium Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Grilling Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Chicken -- halved down middle (thigh bone and second wing joint removed) Salt -- to taste Freshly ground black pepper -- to taste Oil 1/4 cup Rice wine vinegar 1/2 cup Olive oil 1 tablespoon Diced shallots 1 cup Cleaned watercress 2 cups Cleaned spinach leaves 1/2 pound Red grapes (broken into 4 small bunches) 1/4 pound Smoked cheese - (Gouda) -- cut in 6 long wedges 1/4 cup Mango chutney Preheat grill to medium high. Season and oil the chicken. Place the chicken on the grill, skin side down, and grill for 5 minutes. Turn over and grill for 5 minutes. You may need to finish cooking the chicken in the oven. Remove the cooked chicken from the grill and cool. You want the chicken cold for the salad. In a small bowl, mix together the vinegar, oil, shallots, and salt and pepper. Toss the greens in this dressing and place on two salad plates. Position the chicken on top of the greens, and arrange the grapes, cheese, and chutney around the plate in a pretty manner. This recipe yields 2 entree salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1433 Calories (kcal); 118g Total Fat; (74% calories from fat); 71g Protein; 21g Carbohydrate; 373mg Cholesterol; 288mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 1 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chile-Rubbed Rib-Eyes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons ancho chile powder 2 tablespoons paprika 1/4 cup packed dark brown sugar 1 tablespoon Emeril’s Southwest Essence -- see * Note 1 tablespoon garlic salt 1 tablespoon onion salt 1 tablespoon salt 1 teaspoons cumin 1/2 teaspoon dry mustard 1/2 teaspoon cayenne pepper 4 beef rib-eye steaks, 1 1/2" thk -- (abt 1 lb ea) * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. In a bowl mix chile powder, paprika, sugar, Emeril’s Southwest Essence, garlic salt, onion salt, salt, cumin, dry mustard and cayenne pepper, stirring well to thoroughly combine. Pat chile mixture into steaks, evenly coating on all sides. Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours. When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare. Allow steaks to stand 5 minutes before slicing on the diagonal to serve. This recipe yields 6 to 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (26% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2892mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Crawfish-Stuffed Chiles Rellenos With Salsa, Sour Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound crawfish tails or small peeled shrimp 1 tablespoon Creole seasoning -- see * Note 1 tablespoon olive oil -- plus 2 teaspoons olive oil 1/3 cup chopped green onions 2 teaspoons minced garlic 12 large fresh poblano or New Mexico chiles 2 large corn ears 1/2 teaspoon salt 6 ounces soft fresh goat cheese, such as Montrachet -- crumbled, and at room temperature, 6 ounces grated Colby or mild cheddar cheese Salsa -- (optional) Sour cream -- (optional) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat a gas or charcoal grill. Season the crawfish tails with the Creole seasoning. In a medium, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the green onions and garlic and sauté for 1 minute. Add the crawfish tails and sauté for 2 minutes. Remove from the heat. Char the chiles over the grill until blackened on all sides. Meanwhile, rub 1 teaspoon olive oil on each ear of corn and sprinkle with the salt. Grill the corn until cooked through, about 8 to 12 minutes. Remove the corn from the grill and let cool. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Peel and seed the chiles, leaving the stem end intact, and set aside. Cut the corn from the cob and place the kernels in a mixing bowl. Add the crawfish tails, goat cheese and Colby cheese, and mix well. Form the mixture into 12 equal portions, about 3 tablespoons each, and stuff into the seeded chiles, pressing to close. Place the stuffed chiles on the hot grill and cook, turning, until the cheese is just melted, about 3 minutes. Serve immediately with salsa and sour cream for dipping, as desired. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 6g Total Fat; (80% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 429mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Creole Mustard-Marinated Quail With Field Peas Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE QUAIL === 1/2 cup dry white wine 1/2 cup olive oil 1/2 cup Steen's 100% Pure Cane Syrup, or other cane syrup 1/4 cup Creole or whole-grain mustard 1/2 cup chopped yellow onion 1 tablespoon chopped garlic 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon cayenne 12 quail - (abt 3 1/2 oz ea) -- breastbones removed, and split down the back 2 tablespoons Creole Seasoning -- see * Note === FOR THE BEANS === 1 tablespoon olive oil 2 cups chopped yellow onions 1/4 teaspoon freshly-ground black pepper 1/2 pound andouille or fresh pork sausage -- removed from casings, and crumbled 2 teaspoons chopped garlic 1 pound dried field peas - (abt 2 cups), picked over, and rinsed 1 bay leaf 1 teaspoon fresh thyme leaves 8 cups beef broth * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole Seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours. Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm. Preheat the grill. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes. To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 21g Total Fat; (61% calories from fat); 16g Protein; 14g Carbohydrate; 0mg Cholesterol; 2102mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Double-Cut Andouille Crusted Pork Chops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Double-cut pork chops - (14 oz ea) 3 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Andouille sausage 1 cup Bread crumbs 1/2 cup Creole mustard -- plus 2 tablespoons Creole mustard 2 cups Andouille crust -- see * Note 2 cups Julienne onions 2 teaspoons Chopped garlic 2 tablespoons Steen's 100 percent Pure Cane Syrup 2 cups Veal reduction 4 servings Roasted Garlic Mash Potatoes -- see * Note 2 tablespoons Chopped green onions * Note: See the "Roasted Garlic Mash Potatoes" recipe which is included in this collection. Preheat the grill. Preheat the oven to 400 degrees. Season the pork chops with 2 tablespoons olive oil, salt and pepper. Place the chops on the grill and sear for 3 minutes on each side. Remove from the grill and cool. For the andouille crust, remove sausage from casing and render over medium heat until the oil has been released. Add bread crumbs and stir well to combine. Smear the pork chops with the 1/2 cup Creole mustard. Dredge the pork chops in the andouille crust. Place the pork chops in the oven and roast for about 20 to 25 minutes for medium. In a sauce pan, heat the remaining tablespoon of olive oil. When the oil is hot, add the onions and cook for about 10 minutes, or until the onions are caramelized. Season with salt and pepper. Add the garlic and saute for 1 minute. Stir in the remaining Creole mustard, cane syrup and veal reduction. Bring the liquid up to a simmer and cook for 2 minutes. Season with salt and pepper. To assemble, mound the Roasted Garlic Mash Potatoes in the center of each plate. Lay each pork chop on top of the potatoes. Spoon 1/4 cup of the sauce over each chop. Garnish with green onions. This recipe yields 4 main-course servings. Comments: The original recipe title as listed is "Grilled Double-Cut Andouille Crusted Pork Chops With A Creole Mustard, Caramelized Onion Reduction Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 12g Total Fat; (52% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 233mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Eggplant & Lamb Medallion Sandwich w Rosemary Aioli Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Eggplant Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant - (abt 1 lb) -- cut eight 1” slices 8 ounces Lamb tenderloin -- cut in 8 medallions Salt -- to taste Freshly-ground black pepper -- to taste Olive oil === ROSEMARY AIOLI === 1/2 cup Prepared or homemade mayonnaise 1 tablespoon Minced garlic 2 tablespoons Finely-chopped fresh rosemary Salt -- to taste Freshly-ground black pepper -- to taste 2 slices Parmesan cheese - (2” by 1”) Fresh rosemary sprigs Freshly-ground black pepper -- for rim Preheat the grill. For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend until incorporated. Season with salt and pepper. Set aside. For eggplant and lamb: Rub each piece lightly with the olive oil to prevent from sticking to the grill. Season with salt and pepper. On a hot grill, grill each piece of eggplant for 1 minute on each side. Remove from the grill and set aside. Place the lamb medallions on the grill and cook until medium-rare, about 1 to 2 minutes on each side. Remove from the grill and set aside. To assemble, place a small pool of the aioli in the center of the plate. Alternate layering the eggplant and lamb medallions four times. Top with a slice of Parmesan Cheese. Drizzle the remaining aioli over top and garnish with a flaming rosemary sprig and black pepper. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2271 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Eggplant With Almond, Yogurt And Coriander Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Eggplant Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Freshly-ground almonds 12 easpoon Ground coriander 1 Garlic clove -- finely chopped 1 teaspoon Honey 1 tablespoon Lemon juice 1 cup Yogurt -- strained 1/4 cup Chopped parsley 1/4 cup Chopped cilantro Salt -- to taste Freshly ground black pepper -- to taste 1 large Eggplant -- sliced 1/2" thick (or 2 small eggplants) 1/2 cup Peeled, seeded, diced tomatoes -- (tomato concasse) Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes. This recipe yields 2 servings with about 1 1/4 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2157 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 4g Total Fat; (24% calories from fat); 7g Protein; 24g Carbohydrate; 16mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Eggplant, Proscuitto And Mozzarella Cheese Roulades Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices Eggplant - (abt 1/4" thick) A drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 12 slices Proscuitto ham 12 slices Fresh Mozzarella Cheese - (abt 1/8" thk) -- see * Note 1 small Radicchio lettuce head A drizzle of Extra-Virgin Olive oil 1/2 cup Balsamic Syrup -- see * Note * Note: See the "Making Fresh Mozzarella Cheese" and "Balsamic Syrup" recipes which are included in this collection. Preheat the grill. Season both sides of the eggplant slices with olive oil, salt and pepper. Grill the eggplant for 2 minutes on each side. Lay a piece of proscuitto on one piece of grilled eggplant. Lay a slice of Fresh Mozzarella Cheese on top of the proscuitto. Carefully roll up the eggplant and secure the roll with two toothpicks. Repeat the above process with the remaining grilled eggplant. Cut the radicchio in quarters. Toss with olive oil, salt and pepper. Grill for 1 minute on each side. Remove from the grill and cut away the core of the lettuce. Using a sharp knife, shred the radicchio. In a mixing bowl, toss the radicchio with extra-virgin olive oil, salt and pepper. Set aside. Place the eggplant roulades on the grill and cook until the cheese starts to melt. Remove from the grill. Place the greens on a large platter. Arrange the roulades on the platter. Drizzle the entire platter with the Balsamic Syrup. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Escolar With Crawfish Cream Sauce And Fried Arugula Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Escolar fillets - (4 fillets) 3 tablespoons Olive oil Emeril's Essence -- see * Note 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 pound Crawfish tails 2 cups Heavy cream 1 tablespoon Crystal hot sauce 1 tablespoon Worcestershire sauce Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Unsalted butter 1/4 cup Chopped green onions 1/4 cup Grated Parmigiano-Reggiano cheese 8 pieces Fried arugula 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Season the fish with 2 tablespoons olive oil and Emeril's Essence. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots and garlic for 30 seconds. Add the crawfish and season with Emeril's Essence. Saute for 1 to 2 minutes. Add the cream, Crystal, and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half, about 4 to 5 minutes. Mount in the butter. Reseason and fold in the green onions. Place the fish on the grill and grill for 5 to 6 minutes on each side. Spoon the sauce in the center of the plate. Lay the fish across the sauce. Garnish with the fried arugula, cheese, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 537 Calories (kcal); 57g Total Fat; (93% calories from fat); 3g Protein; 6g Carbohydrate; 171mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Escolar With Fresh Asparagus And Baby Morels Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 escolar fillets - (abt 6 oz ea) Oil -- as needed Salt -- to taste Freshly-ground white pepper -- to taste 2 cups medium-diced peeled white potatoes 3 tablespoons olive oil 2 cups fresh baby morel mushrooms -- cleaned 1/2 bunch pencil asparagus -- blanched, and cut into 1" pieces 1 pint red currant tomatoes -- stemmed 1 tablespoon finely-chopped fresh parsley leaves 2 cups Basic Butter Sauce 1 cup fresh mild herb leaves, such as tarragon, basil, chervil, chives, flat-leaf parsley Drizzle of olive oil Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the fillets on the grill and cook for 3 to 4 minutes on each side. In a large sauté pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Sauté until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to sauté for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley. To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each fillet. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D30) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 10g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Exotic Mushrooms With Tasso Cream Sauce Over Angel Hair Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups assorted exotic mushrooms -- cleaned, stemmed 1/4 cup olive oil -- plus 1 tablespoon olive oil Creole Seasoning -- see * Note 4 ounces small-diced Home-Cured Tasso Ham -- (see recipe) 2 tablespoons chopped shallots 1 tablespoon chopped garlic 1/4 cup chopped green onions 2 cups heavy cream 1 tablespoon butter 1/2 pound fresh angel hair pasta 1/2 cup grated Parmigiano-Regginao cheese 1 tablespoon finely chopped fresh parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. In a large mixing bowl, toss the mushrooms with 1/4 cup of the oil. Season with Creole seasoning. Place the mushrooms in a grill basket. Place on the grill and cook for about 2 to 3 minutes on each side, or until the mushrooms are wilted. Remove and cool completely, set aside. Bring a pot of salted water to a boil. In a large sauté pan, over medium heat, add the remaining 1 tablespoon of oil. When the oil is hot add the Tasso and sauté for 1 minute. Add the mushrooms and continue to sauté for 2 minutes. Add the shallots and garlic and season with Creole seasoning. Stir in the green onions. Add the cream and butter and bring the liquid to a boil. Reduce to a simmer and cook for about 6 minutes or until the sauce coats the back of a spoon. Season with Creole seasoning. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Season the pasta with salt and pepper. Add the pasta and cheese to the sauce. Toss well. Mound the pasta in the center of 4 plates. Garnish with parsley. This recipe yields 4 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C41) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 594 Calories (kcal); 64g Total Fat; (94% calories from fat); 3g Protein; 5g Carbohydrate; 171mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Fennel Vinaigrette Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Fennel bulb - (abt 8 oz) 1 small White onion -- peeled, and sliced into 1/2" thick slices 2 tablespoons Fresh lemon juice 1 teaspoon Chopped lemon zest 3/4 cup Olive oil -- divided Salt -- to taste Freshly-ground black pepper -- to taste Preheat the grill. Trim and slice the fennel lengthwise in 3/4-inch-thick slices. Using 1 tablespoon oil, season the fennel and onion slices. Place on the grill and cook until desired doneness. Chop the fennel and onion into a small dice. In a bowl combine the fennel, onion, lemon juice, lemon zest, and remaining oil. Mix well and season to taste with salt and pepper. Serve as topping for poultry or fish. This recipe yields 3 cups of vinaigrette. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1482 Calories (kcal); 162g Total Fat; (96% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Fillet Of Beef With Blue Cheese Glacage Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces Maytag Blue Cheese - (to 4 oz) -- crumbled 6 Eggs yolks 1 teaspoon Emeril's Homemade Worcestershire Sauce -- see * Note Juice of 1 lemon Salt -- to taste Freshly-cracked black pepper -- to taste 1/2 cup Heavy cream - (to 3/4 cup) 6 Beef fillets - (8 oz ea) 2 tablespoons Olive oil Emeril's Essence -- see * Note 1 1/2 pounds New potatoes -- quartered 8 tablespoons Butter - (1 stick) -- cubed 1/2 cup Heavy cream 1 pound Crispy bacon -- chopped 1/2 cup Sour cream 3 cups Emeril's Homemade Worcestershire Sauce -- see * Note 2 tablespoons Chopped green onions * Note : See the "Emeril's Essence Information" and "Emeril's Homemade Worcestershire Sauce" recipes which are included in this collection. In a food processor with a metal blade, puree the cheese, yolks, Worcestershire sauce and juice of 1 lemon together, until smooth, about 2 minutes. Season with salt and cracked pepper. With the machine running, slowly add the 1/2 cup of cream and combine until velvety and creamy. If the glacage does not have a ribbon-like texture, add a little more cream. Season both sides of the fillets with 1 tablespoon of olive oil and Emeril's Essence. In a large saute pan, heat the remaining olive oil. When the oil is hot, sear the fillets for 2 minutes on all sides. Remove the fillets from the pan and place on a parchment-lined roasting pan. Spoon the glacage over each fillet. Place the fillets in the oven and bake for 8 to 10 minutes for medium-rare. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. Fold the bacon and sour cream into the mashed potatoes. Reseason the potatoes if needed. To serve, mound the potatoes in the center of each plate. Lay the fillets directly on top of the potatoes. Spoon any remaining sauce from the roasting pan over each fillet. Spoon the Emeril's Homemade Worcestershire Sauce over each fillet. Garnish with green onions. This recipe yields 6 servings. Comments: The original recipe title as listed is "Grilled Fillet Of Beef With Blue Cheese Glacage, With Bacon And Sour Cream Mashed Potatoes And A drizzle Of Emeril's Homemade Worcestershire Sauce" Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 16g Total Fat; (58% calories from fat); 3g Protein; 22g Carbohydrate; 36mg Cholesterol; 25mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Fish With Fresh Pea Sauce And Pea And Tomato Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole Sea bass - (1 lb ea) (or any other smaller fish) 2 tablespoons Olive oil Emeril's Essence -- see * Note 3 cups Blanched shelled peas -- divided 2 cups Chicken stock 2 tablespoons Minced shallots 1 tablespoon Minced garlic -- plus 2 teaspoons Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Chopped Italian Roma tomatoes 1/4 cup Minced red onions 1/4 cup Chopped black olives 2 tablespoons Chiffonade of basil 3 tablespoons Extra-virgin olive oil === GARNISH === Chives, long Chopped chives Emeril's Essence * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Season the fish with olive oil and Emeril's Essence. Using a knife, make three slashes across each fish. Place the fish on the hot grill and cook for 5 to 6 minutes on each side. In a saucepan, add 2 cups of the shelled peas, chicken stock, shallots and 1 tablespoon of garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for 5 to 6 minutes, or until the peas are tender. Remove from the heat. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. In a small mixing bowl, combine the remaining peas, 2 teaspoons garlic, tomatoes, red onions, black olives, basil, and extra-virgin olive oil. Mix the relish until fully incorporated. Season the relish with salt and pepper. Spoon the sauce in the center of the platter. Lay the fish directly on top of the sauce. Spoon the relish over the top of the fish. Garnish with long chives, chopped chives and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 17g Total Fat; (90% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1075mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Fish With Winter Root Slaw Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small Sea bass -- cleaned, gutted, -- and scaled Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Olive oil 1/2 cup Julienned carrott 1/2 cup Julienned parsnips 1/2 cup Julienned celery root 1/4 cup Walnuts -- toasted and roughly 3 tablespoons Chervil leaves -- plus extra Chervil sprigs -- for garnish 2 tablespoons Champagne vinegar 1 teaspoon Walnut oil Light grill or pre-heat broiler. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-084 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 436 Calories (kcal); 40g Total Fat; (80% calories from fat); 19g Protein; 2g Carbohydrate; 35mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Flank Steak Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Grilling Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Marinated Flank Steak -- see * Note 6 slices Red onion - (ea 1/2" thick) 1 loaf French bread -- split lengthwise 1 tablespoon Butter -- to 2 tbsps 2 tablespoons Sliced pickled banana peppers Salt -- to taste Freshly-ground black pepper -- to taste Olive oil -- for drizzling * Note: See the "Marinated Flank Steak" recipe which is included in this collection. Heat a grill. Place the steak on the grill, and cook first side 8 minutes. Turn steak and place onions on grill as well. Cook second side 8 minutes; flip onions after 4 minutes and cook until tender. Remove meat and onions to a cutting board and keep warm at least 5 minutes. Butter bread, turn off grill and place bread on grill to toast. Slice steak, and make sandwiches with grilled bread, onions and peppers; season with salt and pepper and drizzle with olive oil. This recipe yields 4 to 6 sandwiches. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-105 broadcast 10-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 3g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 8mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Flank Steak With Mushroom Stuffing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 1/4 cup Chopped shallots 1 cup Sliced button mushrooms 1 cup Sliced shiitake mushrooms 1 cup Sliced oyster mushrooms Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Soy sauce 2 tablespoons Dry sherry 1 1/2 pounds Flank steak Preheat the grill or broiler. Meanwhile prepare the stuffing. In a saute pan, melt the butter and saute the shallots for 5 to 8 minutes, until they start to soften. Add the mushrooms, season with salt and pepper. Cook them until they become tender, about 5 minutes. Let cool and set aside. Meanwhile, prepare the marinade. In a bowl mix together the soy sauce and sherry, and season with salt and pepper. Place meat in a glass baking dish, pour in marinade over the meat and marinate for 30 minutes on each side. Transfer the meat to a flat surface, reserving the marinade, and spread the stuffing over the meat. Roll the meat, lengthwise, over the filling and tie it into place with twine. Brush with the reserved marinade and place under the broiler or grill on both sides for about 30 minutes or until desired doneness. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 23g Total Fat; (56% calories from fat); 35g Protein; 5g Carbohydrate; 102mg Cholesterol; 2179mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Fruit With Mango Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fruit Grilling Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Banana -- sliced on diagonal 1 Apple -- cut into eighths 4 tablespoons Preserved ginger syrup 2 tablespoons Rice wine vinegar 2 tablespoons Chopped cilantro 2 tablespoons Olive oil === MANGO RELISH === 1 Mango -- diced 1 tablespoon Chopped shallot 1 tablespoon Chopped mint 1 teaspoon Vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste Thread bananas and apples on soaked wooden skewers. Combine ginger syrup, vinegar, cilantro and oil. Grill skewers, brushing them frequently with ginger syrup mixture, until lightly browned and crisp. Combine relish ingredients and place in a pretty bowl for serving. Serve warm. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2152 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 615 Calories (kcal); 33g Total Fat; (45% calories from fat); 3g Protein; 87g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Green Onion Coulis Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 2 teaspoons Dijon mustard 1 teaspoon Chopped garlic Juice of one lemon 1 bunch Green onions -- grilled 1 cup Vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste In a food processor with a metal blade, combine the egg, mustard, garlic, lemon juice and green onions. Puree the mixture for 1 minute or until smooth. In a steady stream, with the machine running, slowly add the oil until all the oil is incorporated and the sauce is slightly thick. Season the sauce with salt and pepper. This recipe yields about 2 cups of coulis. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2009 Calories (kcal); 223g Total Fat; (98% calories from fat); 6g Protein; 3g Carbohydrate; 187mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 44 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Green Onion Tart Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 whole Green onions Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 Four-inch puff pastry shells -- blind-baked 2 cups Thinly-sliced new potatoes -- blanched 4 slices Provolone cheese 1/2 cup Crispy bacon pieces - (abt 5 slices) 1 tablespoon Finely-chopped parsley Preheat the oven to 350 degrees. Preheat the grill. Season the green onions with olive oil, salt and pepper. Place the onions on the grill and cook for 1 minute on each side. Remove from the grill. Drizzle each pastry shell with olive oil. Season each shell with salt and pepper. Starting in the center of the pastry, layer the potatoes, forming a swirl, on each tart. Season the potatoes with salt and pepper. Lay a piece of cheese on top of the potato layer. Lay two grilled green onions on each tart. Sprinkle each tart with the bacon. Place the tarts on a baking sheet and bake for 8 to 10 minutes, or until the cheese melts and the tarts are golden brown. Place a tart on a plate and garnish with parsley. This recipe yields 4 tarts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2416 broadcast 07-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 474 Calories (kcal); 35g Total Fat; (66% calories from fat); 34g Protein; 5g Carbohydrate; 91mg Cholesterol; 1160mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Hen Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cornish Hens Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cornish hen - (1 1/2 lbs) 2 tablespoons Honey 1/4 teaspoon Ground all-spice Juice and zest of 2 oranges 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 serving Bourbon-Mashed Sweet Potatoes -- see * Note * Note: See the "Bourbon-Mashed Sweet Potatoes" recipe which is included in this collection Debone hen, beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from bone as possible, to make 2 halves. Leave in leg and wing bones, but discard carcass (or save for stock). In a shallow non-reactive container large enough to hold both halves of hen combine honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add cornish hen halves, turning to coat; meat should be completely covered with marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30 minutes. When it is medium-hot, place cornish hen halves on grill, skin side down, for 8 minutes. Watch carefully -- it can burn easily because of honey in marinade. When first side is browned, turn and move halves to a cooler section of grill. Finish cooking about 12 minutes more, or until meat is no longer pink when you make a small slit down to the bone. Serve with Bourbon-Mashed Sweet Potatoes. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 368 Calories (kcal); 27g Total Fat; (63% calories from fat); trace Protein; 35g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Lamb Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Rack lamb -- cut into 8 chops Mint Rice Custard -- see * Note === MARINADE === 8 Garlic cloves -- smashed 2 Lemons -- halved, juiced 3/4 cup Olive oil 1 teaspoon Freshly-crushed black pepper 2 tablespoons Chopped mint * Note: See the "Mint Rice Custard" recipe which is included in this collection. Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered thoroughly with the marinade. Preheat the grill. Remove the lamb chops from the marinade. Place them on the grill. Make sure to get nice grill marks on both sides. Cook for 3 to 4 minutes on each side for medium. Scoop out a portion of Mint Rice Custard onto a dinner plate. Remove your perfectly cooked lamb from the grill and place two chops, criss-crossed on top of the custard. Garnish with chopped mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2165 broadcast 06-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 41g Total Fat; (93% calories from fat); 1g Protein; 5g Carbohydrate; 3mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Lamb Pasta Salad With A Roasted Garlic Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Pasta Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lamb loin 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Fresh angel hair pasta 10 Roasted garlic cloves 3/4 cup Extra-virgin olive oil Juice of one lemon 2 teaspoons Dijon mustard 1 small Red onion -- thinly sliced 4 Roma or plum tomatoes -- cored, seeded, and thinly sliced 1/2 cup Fresh sweet peas -- blanched 1/2 cup Greek black olives -- pitted, halved 4 ounces Feta cheese -- crumbled Preheat the grill. Season the lamb with 1 tablespoon olive oil, salt and pepper. Grill the lamb for 3 to 4 minutes on all sides until medium-rare or desired doneness. Remove from the grill and cool. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 minutes. Drain and place the pasta in a bowl of ice water. Stir the pasta a couple of times to separate the pasta. Drain very well. Toss the pasta with the remaining olive oil. Season with salt and pepper. In a mixing bowl, add the garlic. Using the back of a fork, mash the cloves until smooth. Stir in the lemon juice and mustard. Whisk in the extra-virgin olive oil slowly. Whisk until the mixture is slightly thick. Season with salt and black pepper. Slice the lamb on the bias, diagonally, into 1/4 inch slices. In a large mixing bowl, add the onions, tomatoes, and peas. Season with salt and pepper. Add the sliced lamb, pasta, olives and cheese. Toss the salad with the dressing. Serve either cold or at room temperature. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 53g Total Fat; (92% calories from fat); 5g Protein; 5g Carbohydrate; 25mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Lamb Patties With A White Bean And Mint Relish Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground lamb 2 tablespoons minced shallots 2 tablespoons minced garlic 2 tablespoons chopped mint 2 teaspoons Creole seasoning 2 teaspoons ground cumin 1 teaspoon ground chili powder 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 egg 3 tablespoons olive oil === FOR THE RELISH === 4 ounces bacon -- chopped 1/2 cup small-diced red onions 1/2 cup small-diced seeded fresh tomatoes 1 teaspoon chopped garlic 1 lemon -- juiced 1 cup white navy beans -- cooked in salted water until tender, cooled completely 2 tablespoons chiffonade of mint 1 cup veal reduction -- warm 1 tablespoon finely-chopped fresh parsley leaves In a mixing bowl, combine the lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 12 small patties. In a sauté pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove and drain on paper towels, reserving 2 tablespoons of the bacon fat. In a mixing bowl, combine the bacon, red onions, tomatoes, garlic, lemon juice, white beans, mint and reserved bacon fat. Mix well. Season with salt and pepper. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the patties and pan-fry for 4 minutes on each side. To serve, spoon the relish in the center of 6 serving plates. Place 2 lamb patties on top of the relish. Spoon some of the veal reduction over the patties. Garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C37) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 44g Total Fat; (76% calories from fat); 26g Protein; 4g Carbohydrate; 130mg Cholesterol; 807mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse, published by William Morrow, 1993 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Marinated Flank Steaks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 flank steak - (2 to 3 lbs) 1/2 cup dry Sherry or red wine 1/2 cup soy sauce 2 tablespoons Creole seasoning -- see * Note 2 tablespoons minced garlic 2 tablespoons brown sugar 1 tablespoon tomato paste 1 teaspoon freshly-ground black pepper * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance. Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); trace Total Fat; (5% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 2415mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Perch With Sage Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh-Water) Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole Perch - (15 oz ea) -- gutted and scaled Kosher salt Freshly ground black pepper Olive oil -- for grilling 10 sprigs Fresh sage 3 Italian tomatoes -- split lengthwise, oiled and seasoned with salt and pepper 6 slices Zucchini -- oiled, and seasoned with salt and pepper 1 tablespoon Olive oil Preheat the grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 8g Total Fat; (37% calories from fat); 8g Protein; 22g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Pineapple And Chicken Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Grilling Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boneless skinless chicken breasts -- - (6 oz ea) 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 whole Pineapple 1/4 cup Walnut oil 1 tablespoon Chopped chervil 1/2 cup Minced celery 1/2 cup Chopped roasted walnuts - (abt 2 oz) 1 teaspoon Finely-chopped parsley Preheat the grill. Season the chicken with salt, pepper, and 1/2 tablespoon of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side. Using a sharp knife, split the pineapple in half. Using a paring knife, make a slit around the sides of the pineapple, leaving about 1/4-inch trim and remove the fruit. Reserve the pineapple boat. Remove the core from the fruit of the pineapple and cut into 1/2-inch slices. Season the pineapple slices with salt, pepper and remaining olive oil. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and cool. Reserve 2 slices of the pineapples and dice the rest of the fruit. Dice the cooled chicken. In a mixing bowl, add the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add the walnut oil and whisk until emulsified. Stir in the chervil. Season the vinaigrette with salt and pepper. In a mixing bowl. Toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour. Remove both the pineapple boats and salad from the refrigerator. Spoon the salad into both pineapple boats. Garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 676 Calories (kcal); 38g Total Fat; (50% calories from fat); 55g Protein; 29g Carbohydrate; 137mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Pork Chops With Al's Oyster Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Oysters Pork Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Double-cut pork chops - (10 oz ea) 4 tablespoons Olive oil Bayou Blast -- see * Note 1 medium Onion -- chopped 1/2 Green pepper -- chopped 1/2 Red pepper -- chopped 1 tablespoon Minced shallots 1 tablespoon Minced garlic 1 pound Shucked oysters -- chopped 1 quart Heavy cream 1 tablespoon Crystal hot sauce 2 tablespoons Worcestershire sauce 3 cups Cubed day-old bread - (to 4 cups) 6 Eggs -- slightly beaten Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped green onions 1/4 cup Grated Parmigiano-Reggiano cheese === GARNISH === 1/2 cup Sizzled leeks 1/4 cup Grated Parmigiano-Reggiano cheese 1/4 cup Chopped green onions 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking dish. Season each pork chop with 2 tablespoons olive oil and Bayou Blast. Place on the grill and cook for about 8 minutes on each side for medium. In a large pot, heat 2 tablespoons olive oil. When the oil is hot, saute the vegetables for 2 to 3 minutes or until the vegetables are wilted. Season with Essence. Stir in the oysters and cook for 1 minute. Whisk in the cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes and incorporate thoroughly. Remove the mixture from the heat and whisk in the eggs. Season with salt and pepper. Fold in the green onions and cheese. Pour the dressing into the prepared pan and cover with aluminum foil. Bake for 30 minutes covered and 15 minutes uncovered. Remove the dressing and allow to sit for 5 minutes before serving. Mound the dressing in the center of the plate. Lay the chop against the dressing. Garnish with leeks, cheese, green onions and peppers This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2389 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1072 Calories (kcal); 108g Total Fat; (89% calories from fat); 14g Protein; 15g Carbohydrate; 607mg Cholesterol; 250mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Porterhouse With Over-Stuffed Baked Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Idaho baking potatoes 3 tablespoons olive oil Kosher salt -- to taste 1/2 pound bacon -- chopped 4 tablespoons butter 1 cup sour cream 8 ounces grated sharp Cheddar cheese 2 tablespoons chopped chives Salt -- to taste Freshly-ground white pepper -- to taste 4 Porterhouse steaks - (12 to 14 oz ea) Preheat the oven to 400 degrees. Season the potatoes with 1 tablespoon of the oil and kosher salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool. In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Peel one potato completely and slice 1/4 of the top off each of the remaining potatoes. Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth. Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells. Top the potatoes with the remaining cheese and the bacon. Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes. Preheat the grill. Season the steaks with the remaining olive oil, salt and pepper. Place the steaks on the grill and cook for 4 to 6 minutes on each side for medium-rare. Remove from the grill and allow to rest for a few minutes before serving. Remove the potatoes from the oven. Serve the steaks with the potatoes. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 642 Calories (kcal); 62g Total Fat; (86% calories from fat); 19g Protein; 3g Carbohydrate; 105mg Cholesterol; 1053mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Portobello Mushroom Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Portobello mushrooms 2 tablespoons Olive oil Bayou Blast -- see * Note 1 1/2 cups Extra-virgin olive oil 1/2 cup Balsamic vinegar 2 teaspoons Minced garlic 2/3 cup Small-diced grilled eggplant 1/2 cup Chopped Calamata olives 2 tablespoons Finely-chopped basil Salt -- to taste Freshly-ground black pepper -- to taste 8 cups Fresh spinach -- stemmed, cleaned 1 cup Chicory Farms feta cheese 4 Italian Roma tomatoes -- split in half, and roasted 1 Ten-inch round of grilled flat bread 1 tablespoon Chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the dressing. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley. This recipe yields 4 main-coarse servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 835 Calories (kcal); 89g Total Fat; (92% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Portobello Mushrooms Over Angel Hair Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Portobello mushrooms 2 tablespoons Olive oil Emeril’s Essence -- see * Note 1 cup Heavy cream 1 cup Grated St. John's Cheese 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 3/4 pound Fresh angel hair pasta -- cooked al dente, -- tossed in olive oil 2 tablespoons Chopped chives 3 ounces St. John's Cheese -- for shaving * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. Season each mushroom with olive oil and Emeril’s Essence. Place on the grill and grill for 3 to 4 minutes on each side. For the sauce: In a hot saute pan, add the cream. When the cream starts to bubble and thicken, whisk in the cheese. Season with the garlic, salt and pepper. Simmer the sauce for 2 to 3 minutes. In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce. Remove the mushrooms and slice on the bias into 2-inch slices. Using a pair of tongs, place three nests of pasta in the center of the platter. Spoon the remaining sauce over the pasta and around the plate. Arrange the mushrooms around the pasta. Garnish with hand-shaved cheese and chives, This recipe yields 2 main course servings. Comments: The original recipe title as listed is “Grilled Portobello Mushrooms Over Angel Hair With St. John’s Cheese Sauce”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 572 Calories (kcal); 58g Total Fat; (88% calories from fat); 6g Protein; 11g Carbohydrate; 163mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Prawns With Caviar Butter Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Barbecue Grilling Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large Shrimp -- with shells and 1 head left on 12 whole Green onions Olive oil -- for brushing Bayou Blast -- see * Note 1 cup Dry white wine Juice of 3 lemons 2 tablespoons Minced garlic 1 tablespoon Minced shallots 1 teaspoon Salt Freshly-ground black pepper -- to taste 1 dash Worcestershire sauce 1 dash Hot pepper sauce 1/2 cup Heavy cream 2 sticks Unsalted butter -- room temperature, cut into bits 2 tablespoons Black caviar 1 tablespoon Finely-chopped fresh parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill or light a barbecue. Cut shrimp down back to devein, then thread them on 4 skewers, leaving on heads and shells. Sprinkle shrimp and whole green onions with about 2 tablespoons olive oil and 2 tablespoons Bayou Blast. Set aside while you prepare sauce. In a saucepan combine wine, lemon juice, garlic, shallots, salt, pepper, Worcestershire sauce and hot pepper sauce and bring to a boil. Reduce until liquid has nearly evaporated. Add cream and reduce by half. Reduce heat to medium and whisk in butter bit by bit. When all butter has been added, remove from heat, but continue whisking until all butter is incorporated; season to taste with salt and pepper. Keep warm, set over a pan of hot water; do not let sauce get too hot or it will separate. Grill shrimp and green onions. Onions will cook very quickly -- watch carefully to make sure they don't char. Cook shrimp about 4 minutes per side. To serve, stir caviar into lemon sauce. Place shrimp skewers on warmed dinner plates and top with grilled green onions. Drizzle sauce over each plate and sprinkle with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-098 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 610 Calories (kcal); 58g Total Fat; (88% calories from fat); 10g Protein; 7g Carbohydrate; 220mg Cholesterol; 620mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Quail And Andouille Sausage Ragu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Semi-boneless quail -- split down back, and backbone removed 2 tablespoons Olive oil Bayou Blast -- see * Note 1/2 pound Ground andouille sausage 1 1/2 cups Chopped onions 1 cup Chopped green bell peppers 1 tablespoon Chopped garlic 2 cups Fresh tomatoes -- peeled, seeded, and chopped 1 cup Dry red wine 2 cups Veal reduction 1/4 cup Chopped green onions 1 recipe Wild Pecan Rice Dressing -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves 4 pieces Crusty French bread * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Wild Pecan Rice Dressing" recipes which are included in this collection. Preheat the grill. Season the quail with 1 tablespoon of the olive oil and the Bayou Blast Essence. Grill the quail for 3 to 4 minutes on each side. Remove from the grill and set aside. In a large skillet, over medium-high heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the sausage and render for 3 minutes. Add the onions and peppers. Season with salt and pepper. Continue to cook for 3 minutes. Stir in the garlic and continue to cook for 1 minute. Stir in the tomatoes. Season with salt and pepper. Continue to cook for 2 minutes. Add the wine and bring the mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the mixture back to a boil. Reduce the heat to medium-low, add the quail, cover and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild Pecan Rice Dressing in the center of each plate. Place 2 quails over each pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve with crusty bread. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 7g Total Fat; (50% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Rabbit Sausage Over Stewed White Beans Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 rabbit - (abt 2 1/2 lbs) -- deboned, and cut into 1" cubes 6 slices bacon 1/2 cup pecan pieces -- roughly chopped 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon freshly-ground black pepper 1 teaspoon dried thyme 1/4 cup chopped green onions 1/4 cup chopped parsley 1 tablespoon Creole Seasoning -- see * Note === FOR THE BEANS === 2 tablespoons olive oil 1 small garlic cloves -- thinly sliced 1/4 cup chopped shallots 2 cups cooked cannellini beans Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chiffonade fresh spinach 2 cups veal reduction 2 teaspoons fresh thyme leaves 1 tablespoon butter Parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning"} recipe which is included in this collection. For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side. For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the veal reduction and bring to a simmer. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 15g Total Fat; (79% calories from fat); 4g Protein; 5g Carbohydrate; 16mg Cholesterol; 880mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Ramp Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 4 bunches Fresh ramps 1/2 cup Vegetable oil 1/2 cup Flour 4 quarts Chicken stock 2 cups Heavy cream 1 small loaf Crusty bread === GARNISH === 8 Grilled ramps 1 tablespoon Chopped parsley In a stock pot, combine the oil and flour together. Cook for 5 to 6 minutes for a blond roux. Whisk in the stock and cream. Bring the liquid up to a boil and reduce to a simmer. Add the ramps except for about 8 reserved for garnish. Simmer the soup for about 40 minutes. Season with salt and pepper. Remove from the heat. Using a hand-held bender, puree the soup until smooth. Reseason if needed. Ladle the soup in a shallow bowls. Garnish with the grilled ramps and parsley. Serve with crusty bread. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2393 broadcast 10-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 571 Calories (kcal); 53g Total Fat; (87% calories from fat); 5g Protein; 13g Carbohydrate; 109mg Cholesterol; 5756mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Rib-Eyes With A Smithfield Ham Cole Slaw Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (12 to 14 oz) rib-eye steaks Vegetable oil Creole seasoning 3/4 cup vegetable oil -- plus 2 tablespoons vegetable oil 1 pound Smithfield ham -- julienned Freshly-ground black pepper -- to taste 1 cup shredded carrots 1 cup thinly-sliced red onions 1/2 pound white cabbage -- shredded (abt 2 cups) 1/2 pound red cabbage -- shredded (abt 2 cups) 1/2 cup chopped green onions, green parts only 2 tablespoons Creole mustard 1 teaspoon chopped garlic 1/4 cup apple cider vinegar 2 tablespoons honey Preheat heat the grill. Season the steaks with the vegetable oil and Creole seasoning. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the ham and cook for 2 to 3 minutes. Season with freshly ground pepper. Remove the ham and drain on paper towels. Reserve the ham fat. In a mixing bowl, combine the carrots, red onions, cabbages and green onions. Toss well. In a blender, combine the reserved ham fat, mustard, garlic, vinegar and honey. Blend well. Season with salt and pepper. With the blender running, slowly add the remaining 3/4 cup of the oil. Blend until the dressing thickens and coats the back of a spoon. Season with salt and pepper. Add the dressing and crispy ham to the vegetable mixture. Toss well. Season with salt and pepper. To serve, spoon the sauce in the center of each plate. Lay the steaks over the sauce. Mound the cole slaw in the center of the steak. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 48g Total Fat; (85% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Sardines Over Portuguese Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 1 cup Minced onions 2 Bay leaves Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Chorizo sausage -- sliced 1/4" thick 12 whole Garlic cloves -- peeled, blanched 1 cup Peeled, seeded, chopped fresh tomatoes 1/2 pound New potatoes -- quartered 2 teaspoons Chopped fresh thyme leaves 2 teaspoons Chopped fresh basil 2 teaspoons Chopped fresh parsley leaves 1 quart Chicken stock 16 Fresh sardines 16 Wooden skewers -- soaked in water In a large saucepan, over medium-high heat, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Using your hands, crush the bay leaves over the onions. Season with salt and pepper. Saute for 8 minutes. Add the sausage and continue to cook for 2 minutes. Add the garlic cloves and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the potatoes and herbs. Season with salt and pepper. Add the chicken stock and bring the liquid to a boil. Reduce the heat to medium and cook for 15 minutes. Toss the sardines with the remaining olive oil. Season with salt and pepper. Skewer four sardines on each wooden skewer. Place the skewers on the grill and cook for 2 minutes on each side. Remove from the grill. To serve, ladle the stew in the center of each shallow bowl. Lay one skewer of sardines over the stew and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 14g Total Fat; (60% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 2153mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Sea Bass With A Portuguese Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Whole sea bass - (abt 3/4 to 1 lb ea) 4 tablespoons Olive oil -- divided Emeril's Essence -- see * Note 1/2 cup Chopped onions 1 cup Peeled, seeded, chopped Roma tomatoes 1/3 cup Pitted black olives 1 cup Fresh fava beans -- blanched, peeled 1 tablespoon Minced garlic 2 teaspoons Minced anchovy fillets 1 tablespoon Finely-chopped fresh parsley 1 tablespoon Chopped fresh basil 1 tablespoon Chopped fresh thyme 1 tablespoon Chopped fresh oregano 1/2 cup White wine 1 stick Butter -- cut into tablespoons Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Finely-chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Emeril's Essence. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes. Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper. Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 368 Calories (kcal); 38g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 62mg Cholesterol; 335mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Shellfish With Romesco Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fresh lobster tails -- split in half 1 pound fresh scampi 1 pound large shrimp -- peeled, deveined Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE SAUCE === 4 tablespoons extra-virgin olive oil 2 slices white bread -- crust removed 3 dried ancho peppers -- soaked, seeded, and minced 1 small fresh serrano or jalapeño pepper -- split in half 3 whole garlic cloves 1 cup chopped peeled, seeded tomatoes 1/2 cup blanched almonds -- roasted 1/2 cup hazelnuts -- roasted 2 teaspoons red wine vinegar Salt -- to taste 1 tablespoon finely-chopped fresh parsley leaves Preheat the grill. Season the seafood with olive oil, salt and pepper. Place on the grill and cook in batches until the seafood is done. (Add the items that will take longer to cook first on the grill i.e. the lobster, scampi and then shrimp.) In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the bread and fry until golden on each side, about 2 minutes. Remove and set aside. In the same pan, add the peppers. Sauté for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Process until smooth. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in an airtight container under refrigeration until ready to use. (Yields about 1 cup) Remove the seafood from the grill. Serve the sauce with the grilled seafood on a large platter. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 529 Calories (kcal); 37g Total Fat; (61% calories from fat); 32g Protein; 21g Carbohydrate; 173mg Cholesterol; 243mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Shrimp Boudan With Crispy Mirlitons And Remoulade Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium shrimp -- peeled, deveined 1/4 cup minced yellow onions 1 teaspoon chopped garlic 1/2 cup heavy cream 1/4 cup cognac Salt -- to taste Cayenne -- to taste Freshly ground white pepper -- to taste 4 cups cooked medium-grain rice 2 tablespoons finely-chopped tarragon leaves Casings, 1 1/2" dia and about 4 feet long Olive oil 1 medium mirliton or chayote -- peeled, cored, and julienne 1 cup all-purpose flour Creole seasoning -- see * Note 1 cup Remoulade II -- (see recipe) 2 tablespoons chopped green onions, green part only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a food processor, combine the shrimp, onions, garlic, cream, and cognac. Season with salt and pepper. Turn the mixture into a mixing bowl. Stir in the rice and tarragon. Season with salt, cayenne and black pepper. To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. Lightly brush the sausage with olive oil. Place on the grill and cook for 2 minutes on each side. Remove from the heat. Season both the mirlitons and flour with Creole seasoning. Dredge the mirlitons in the seasoned flour, shaking off the excess. Fry until golden brown, about 2 minutes. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon some of the Remoulade in the center of each serving plate. Criss-cross 2 of the links in the center of sauce. Mound some of the mirliton in the center of the sausages. Garnish with green onions. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 15g Total Fat; (30% calories from fat); 50g Protein; 27g Carbohydrate; 386mg Cholesterol; 348mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Shrimp Kabobs With Jalapeno Butter Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Grilling Kabobs Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 large Shrimp -- peeled and deveined 1 large Mango -- peeled, and cut into twelve 1" chunks 1 Red pepper -- cut into 12 slices 1 Lime -- cut into 8 pieces, quartered then halved 1 small Red onion -- cut into 8 pieces 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste === JALAPENO BUTTER === 4 ounces Unsalted butter -- softened 1/2 teaspoon Ground cumin 1 tablespoon Chopped cilantro 1/2 teaspoon Finely-chopped jalapeno Preheat grill or broiler. In a bowl toss the shrimp with salt and pepper. Thread the shrimp and vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3 peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive oil, sprinkle with salt and pepper. Place on the grill and cook for 4 minutes on one side. Meanwhile prepare the jalapeno butter. In a bowl combine all ingredients. Then using a pastry brush, generously apply the butter to all sides of the kabobs, and then flip over and cook another 4 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 27g Total Fat; (73% calories from fat); 6g Protein; 16g Carbohydrate; 99mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Shrimp With Sweet Potato Fritters Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds sweet potatoes - (abt 2 med-large) Drizzle of olive oil Salt -- to taste 1 large egg 1 cup fine dried bread crumbs - (to 1 1/2 cups) Freshly-ground white pepper -- to taste Vegetable oil -- for frying 2 dozen medium shrimp - (abt 2 lbs) -- peeled, tail on 2 tablespoons olive oil Creole seasoning -- to taste 1 1/2 cups Bourbon BBQ Sauce -- (see recipe) 2 tablespoons chopped green onions, green part only Preheat the oven to 400 degrees. Season the potatoes with the oil and salt. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and cool completely. Remove the skin and discard. In a mixing bowl, mash the potatoes until smooth. Add the egg and bread crumbs, mix well. Season with salt and pepper. Preheat the grill. Preheat the oil to 360 degrees. Season the shrimp with the oil and Creole seasoning. Place 4 to 5 shrimp on each skewer. Place on the grill and cook for 2 to 3 minutes on each side, or until the shrimp turn pink and the tails curl completely in. Place a spoonful of the sweet potato mixture into the hot oil and fry in batches until golden. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon some of the BBQ Sauce in the center of each plate. Place a couple of the fritters in the center of the sauce. Cross 2 of the skewers and lay against the fritters. Garnish with green onions. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 5g Total Fat; (92% calories from fat); 1g Protein; trace Carbohydrate; 31mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Skewers Of Kid Goat Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Goat Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Kid goat -- cut into 1" cubes Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil 1 pinch Crushed red pepper 2 tablespoons Chopped garlic 4 Bay leaves -- crumbled 12 Green Bay laurel sticks, abt 12" long 1 Crusty bread loaf 1 pound Fresh figs 1 pound Queijo da Serra Estrela cheese Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight. Preheat the grill. Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 567 Calories (kcal); 54g Total Fat; (83% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Spiny Lobster, Warm Tomato Salad And Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons liquid crab boil - (to 3 tbspns) Water -- as needed 3 whole lemons -- cut in half 4 whole spiny lobsters 5 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 pound haricots verts -- cleaned, blanched 2 tablespoons chopped shallots 1 pint red tear drop tomatoes -- stemmed 1 pint yellow tear drop tomatoes -- stemmed 4 cups Roasted Garlic Mashed Potatoes -- hot, (see recipe) Drizzle of white truffle oil 1 tablespoon chopped chives In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from the heat and cool. Preheat the grill. Split each lobster in half. Season the lobster meat with 3 tablespoons of the olive oil, salt and pepper. Place each lobster, meat-side down and grill for 3 to 4 minutes on each side, turning the lobsters every 2 minutes. In a large sauté pan, over medium heat, add the remaining olive oil. When the oil is hot, add the beans. Season with salt and pepper. Sauté for 2 minutes. Add the shallots and tomatoes. Season with salt and pepper. Continue to sauté for 3 to 4 minutes or until the tomatoes start to break their skin. Remove from the heat. To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 20g Total Fat; (45% calories from fat); 44g Protein; 11g Carbohydrate; 146mg Cholesterol; 372mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Steak With Tasso Maque Choux Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === MAQUE CHOUX === 2 tablespoons Olive oil 4 ounces Diced tasso -- see * Note 1 1/2 cups Fresh corn, scraped from the cob 1/4 cup Chopped onions 1 tablespoon Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Heavy cream 1/3 cup Minced red bell peppers 1/4 cup Chopped green onions === STEAK === 4 Rib - eye steaks - (10 oz ea) 2 tablespoons Olive oil 2 tablespoons Emeril's Essence -- see * Note 1 cup Fried onion rings -- warm 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow onions * Note: See the "Tasso" and "Emeril's Essence Information" recipes which are included in this collection. For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, add the Tasso and saute for 30 seconds. Add the corn and saute for 1 minute. Add the onions and continue sauteing for 1 minute. Add the garlic and season with salt and pepper. Saute for 1 minute. Stir in the cream, red peppers and green onions and simmer until the mixture is heated through, about 2 minutes. For the steak: Rub each steak with the olive oil and season with Emeril's Essence. In a hot saute pan, cook the steaks for 4 minutes on each side for medium-rare. Remove from the pan. Spoon the maque choux in the center of the plate. Place the steak on top the maque choux. Garnish with the fried onion rings, green onions, peppers and yellow onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 535 Calories (kcal); 47g Total Fat; (76% calories from fat); 4g Protein; 27g Carbohydrate; 92mg Cholesterol; 331mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Stuffed Calamari With Roasted Poblano Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Grilling Main Dish Seafood Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Calamari - (ea 1/2 - 3/4 lb) -- whole 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Chopped leeks, white part only 1/2 cup Goat cheese 1 Roasted red pepper -- diced small 1/4 cup Bread crumbs Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Olive oil === ROASTED POBLANO SAUCE === 2 Green Poblanos -- roasted, peeled, -- seeded, and diced 1 tablespoon Minced garlic 1 cup Mayonnaise (homemade or prepared) Juice of one lemon Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Snipped chives 1/2 cup Red and yellow brunoise peppers Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat the grill. For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinoise and set aside. For stuffed calamari, in a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool. Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauteed mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill. Grill each tube for 1 to 2 minutes on each side, thus leaving grill marks on each side. To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with Bayou Blast on the rim. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2262 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 12g Total Fat; (66% calories from fat); 6g Protein; 8g Carbohydrate; 15mg Cholesterol; 109mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Sweet Corn, Vidalias, And Tomatoes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Corn Grilling Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ears Sweet corn -- still in the husk, soaked in water for 24 hours Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Olive oil 3 Garlic heads 2 Vidalia onions -- cut into 2" rings 10 Roma tomatoes -- cut in half 3 Avocados -- peeled, pitted, and sliced into 1/2" slices Prepare the charcoal for the grill. Season the corn with salt and pepper. Place the corn on the grill and cook for about 1 hour. Season the garlic, onions and tomatoes with olive oil, salt and pepper. Wrap the garlic in foil and place on the grill. Cook for 45 minutes or until the garlic is tender. Remove from the grill and squeeze out the garlic cloves. Place the garlic in a mixing bowl, and smash the garlic with a fork. Whisk in the melted butter. Pour the melted butter mixture into a tall slender glass, (a glass the length of the corn). Place the onions and tomatoes on the grill and cook for 4 to 6 minutes on each side. Season the avocado slices with salt and pepper. Remove all the vegetables from the grill and place on a large platter with the avocado slices. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 20g Total Fat; (54% calories from fat); 6g Protein; 32g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Sweet Potato S'More Pies Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes 1/4 cup heavy cream 1/2 cup light brown sugar 1/2 cup chopped pecan pieces 2 tablespoons Bourbon whiskey or dark rum 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly-grated nutmeg 1 large egg 6 six-inch pie crust rounds 3 chocolate bars 1 cup mini-marshmallows 2 tablespoons softened butter Preheat a gas or charcoal grill. Place the sweet potatoes on the grill and cook, turning often, until the sweet potatoes are soft and yield when gently squeezed, about 30 to 45 minutes. Remove from the grill and allow to cool before handling. Scoop the sweet potato flesh into a mixing bowl and discard the skins. With a potato masher or heavy fork, mash the potatoes with the cream, then add the brown sugar, pecans, Bourbon, cinnamon, nutmeg and egg, mixing well. Divide the mixture into 6 portions. Place 1 pie crust on a flat work surface and place one portion of the sweet potato mixture in the middle. Top the sweet potato filling with half of a chocolate bar and 2 tablespoons marshmallows, then fold one half of the crust over the filling. Crimp the edges of the pie crust and turn over to seal well. Repeat with the remaining crusts and fillings. Gently rub about 1 teaspoon butter on both sides of the pies and place in aluminum foil. Place the filled pies on the grill, and cook for 5 minutes on each side. Unwrap the pies and return to the grill to brown on both sides, being careful that the crusts do not burn, about 2 minutes per side. Serve immediately. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 5g Total Fat; (23% calories from fat); 2g Protein; 32g Carbohydrate; 45mg Cholesterol; 28mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Sworfish With Citrus Salsa Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Six-ounce swordfish steaks 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} 3 Six-inch corn tortillas -- cut 1" thick strips Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Orange sections -- zested before cut 2 tablespoons Lemon sections -- zested before cut 2 tablespoons Lime sections -- zested before cut 1 tablespoon Minced shallots 1 tablespoon Olive oil 1 teaspoon Honey 1 tablespoon Chopped cilantro Preheat the grill and the fryer. Season the fish with Bayou Blast. Place on the grill. Fry the tortilla strips in the fryer for 3 minutes, drain and season with salt and pepper. (You want the strips to be sort of crumbled up as they fry, they will be the nest for the fish to sit on.) In a small bowl, combine the citrus sections, shallots, zest, olive oil, honey, and cilantro. Season with salt and pepper. Remove the fish from the grill. Set up a nest with the tortilla strips and place the fish on top. Top with the salsa. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 7g Total Fat; (69% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Szechwan-Style Baby Back Ribs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small bunch Fresh cilantro 1/2 bunch Fresh parsley 3 Garlic cloves 1 piece Fresh ginger - (abt 1” long) -- peeled 12 cups Chicken stock 3 pounds Baby back ribs 2/3 cup Hoisin sauce 2 tablespoons Miso 1 tablespoon Minced fresh ginger 1 tablespoon Chopped garlic 1 tablespoon Sake 1 tablespoon Soy sauce 2 teaspoons Honey 2 teaspoons Chili paste with garlic 1 cup Blanched black beans 1 tablespoon Julienned cilantro leaves Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment-lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep-brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 29g Carbohydrate; 1mg Cholesterol; 7706mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tamarind Pork Chops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Tamarind paste 1 tablespoon Chopped garlic 1 tablespoon Rice wine vinegar 1 cup Olive oil 4 tablespoons Steen's 100 percent Pure Cane Syrup 3 tablespoons Dark molasses 3 tablespoons Ketchup Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- see * Note 4 Double-cut pork loin chops, bone-in - (about 14 oz ea) Cilantro And Roasted Potato Salad -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Flo's Cilantro And Roasted Potato Salad" recipes which are included in this collection. In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar, oil, molasses, and ketchup. Season with salt and pepper. Puree until smooth. Season each chop with Bayou Blast. Place the chops in large zip-lock bag and pour in the marinade. Seal the bag completely and shake the bag a couple of times. Refrigerate for 24 hours, turning the bag over several times. Prepare the coals for the grill or preheat the electric grill. Remove the chops from the refrigerator and drain, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat and cool. Place the chops on the grill, not over direct flame, and grill for 6 to 8 minutes on each side for medium, basting several times with the leftover marinade. Remove from the grill and allow to rest for a couple of minutes before serving. To serve, mound the Cilantro And Roasted Potato Salad in the center of each plate. Lay the chops against the salad. Drizzle each plate with any remaining marinade. This recipe yields 4 main course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 54g Total Fat; (89% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 140mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tomato Relish Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large tomatoes -- sliced 1/2" thick and grilled 1 red onion -- sliced 1/2" thick and grilled 1 tablespoon chopped parsley 1 tablespoon chopped chives Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons truffle oil Roughly chop the tomatoes and onions and place in a large bowl. Add parsley and chives. Season with salt and pepper and drizzle with truffle oil. Mix well. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tomato Risotto With Roasted Portobello Mushrooms Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh tomatoes -- halved, seeded Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 medium portobello mushrooms -- stemmed, cleaned 1 pound fresh mozzarella cheese -- sliced 1/2" thick 1 tablespoon olive oil 1 cup chopped onions 6 cups water 1 teaspoon chopped garlic 1 pound Arborio rice 1 tablespoon unsalted butter 1/4 cup heavy cream 1/2 cup freshly-grated Parmigiano-Reggiano cheese 3 tablespoons chopped green onions, green parts only Preheat the grill to 400 degrees. In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and set aside. Preheat the oven to 400 degrees. Place the portobello mushroom on a parchment-lined baking sheet, cavity up. Drizzle both sides of the mushrooms with the olive oil. Season both sides with salt and pepper. Fan a quarter of the cheese over each cavity of the mushroom. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes. Heat the olive oil in a large saute pan over medium heat. Add the onions. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly. Remove from the heat and stir in the tomatoes. To serve, slice each portobello into quarters. Spoon the risotto into each serving dish. Lay 2 slices of the portobello on top of the risotto. Garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 6g Total Fat; (19% calories from fat); 6g Protein; 52g Carbohydrate; 14mg Cholesterol; 27mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tuna w Black Bean Chili, Avocados & Fried Tortillas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1 Jalapeno pepper -- stemmed, seeded, and chopped 1 tablespoon Chopped garlic 1 cup Dried black beans 8 cups Chicken stock Juice of one fresh lime Emeril's Essence -- see * Note 2 teaspoons Chili powder 2 teaspoons Cumin 1/4 cup Chopped fresh cilantro 1 tablespoon Butter 4 Fresh tuna steaks - (6 oz ea) 6 Corn tortillas - (8" dia) -- cut 1/8" strips 1 recipe Avocado Puree -- see * Note * Note: See the "Emeril's Essence Information" and "Avocado Puree" recipes which are included in this collection. Preheat the grill. Preheat the fryer. In a saucepan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the jalapenos, garlic and beans. Continue to saute for 1 minute. Season with Emeril's Essence. Stir in the stock and lime juice. Season with Essence, chili powder and cumin. Bring to a boil, lower the heat and simmer for about 1 hour or until the beans are tender. Reseason the beans with salt and pepper. Stir in the cilantro and butter. Remove from the heat. Season the tuna with olive oil and Essence. Place the tuna on the grill and cook for 2 minutes on each side for rare. Remove from the grill. Place the tortilla strips in the hot oil and fry until crispy, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season the tortillas with Essence. Season with salt and pepper. To assemble, spoon the Black Bean Chili in the center of each plate. Place the tuna on top of the chili. Drizzle the tuna with the Avocado Puree. Garnish with the fried tortillas. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 11g Total Fat; (33% calories from fat); 13g Protein; 38g Carbohydrate; 8mg Cholesterol; 4343mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Turkey With Pomegranate-Black Pepper Glaze Recipe By :Courtesy of Bobby Flay Serving Size : 8 Preparation Time :0:00 Categories : Grilling Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh turkey - (abt 15 lbs) Olive oil -- as needed Salt -- to taste Freshly-ground black pepper -- to taste === POMEGRANATE-BLACK PEPPER GLAZE === 1 1/2 cups pomegranate molasses 3 tablespoons Dijon mustard 3 tablespoons prepared horseradish -- drained 2 tablespoons coarsely-ground black pepper Salt -- to taste Pomegranate-Black Pepper Glaze: Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw-side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (32% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 88mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetable And Goat's Cheese Filled Empanadas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Empanadas Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices Yellow squash (1/2" thick, vertically sliced) 2 slices Zucchini (1/2" thick, vertically sliced) 2 slices Eggplant (1/2" thick, sliced into rings) 1/2 head Endive 1 Red onion ring - (1/2" thick) 1/2 Red pepper 1/2 Yellow pepper 2 Green onions Olive oil Emeril's Essence -- see * Note 3 small Tortilla rounds -- julienned 1/2 cup Goat's cheese - to 1 cup -- room temperature 1/4 cup Roasted garlic puree 2 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Spiced Butter Crust For Empanadas -- see * Note 1 Egg -- beaten Roasted Tomatillo Sauce -- see * Note === GARNISH === 1 cup Avocado puree -- in a squeeze bottle Fresh cilantro sprigs 1 tablespoon Finely-chopped parsley 1 tablespoon Brunoise red pepper 1 tablespoon Brunoise yellow pepper * Note: See the "Emeril's Essence Information", "Spiced Butter Crust For Empanadas", and "Roasted Tomatillo Sauce" recipes which are included in this collection. Preheat the grill. Preheat the fryer to 375 degrees. In a mixing bowl, toss the vegetables with olive oil and season with Emeril's Essence. Place the vegetables on the hot grill. Cook for 2 minutes on each side. Remove the vegetables from the grill and dice. Place the diced vegetables in a mixing bowl. Stir in enough cheese to bind the vegetables. Season with salt and pepper. Fry the tortilla strips for about 2 minutes or until crispy. Remove from the fryer. Stir in the roasted garlic and crumble the tortillas into the filling. Stir in the parsley. To assemble, spoon about 1/2 to 3/4 cup of the filling in the center of each of the Spiced Butter Crust For Empanadas dough rounds. Fold over to form a half-moon pie shape and crimp the edges to seal. Place the empanadas on a parchment-lined baking sheet and brush with an egg wash. Bake for 30 minutes, or until golden brown. Spoon the Roasted Tomatillo Sauce in the center of the plate. Place the empanadas in the center of the sauce. Garnish with the avocado puree, fried tortillas, cilantro, parsley, and brunoise peppers. This recipe yields about 2 to 3 cups of filling for 4 empanada servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 2g Total Fat; (12% calories from fat); 7g Protein; 24g Carbohydrate; 47mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Walleye With Fresh Tomato, Vidalia Onions And Fresh Field Pea Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- plus 2 tablespoons olive oil 1/4 cup Dijon mustard 1 teaspoon chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon finely-chopped fresh tarragon leaves 1 cup julienned peeled seeded tomatoes 1 cup julienned Vidalia onions 1 cup fresh field peas -- cooked until tender 4 whole Walleye Pike (3/4 to 1 lb ea) -- scaled, gutted 1 tablespoon finely-chopped fresh parsley leaves Hushpuppies -- see * Note * Note: See the "Buttermilk And Cheddar Hushpuppies" recipe which is included in this collection. In a mixing bowl, whisk 1 cup of olive oil, mustard and garlic. Season with salt and pepper. Toss the vinaigrette with the tarragon, tomatoes, onions and peas. Cover and refrigerate for at least 1 hour before serving. Bring to room temperature before serving. Preheat the grill. Season the fish with the oil, salt and pepper. Place the fish on the grill and cook for 5 to 6 minutes on each side. Remove from the grill. To serve, place the vegetables in a mound in the center of each plate. Place the fish on top of the vegetables. Spoon some of the vinaigrette over each fish. Garnish with parsley and Hushpuppies. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 549 Calories (kcal); 61g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grinders Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 French bread loaves - (ea abt 6" long) 12 slices Salami 12 slices Provolone cheese 12 slices Mortadella 12 slices Swiss 1 cup Pickled banana peppers Drizzle of olive oil 1 pound Shoestring potatoes -- in water Oil -- for frying Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 350 degrees. Preheat the fryer. Build each sandwich by placing three slices of the salami and three slices of the Provolone cheese on one side. On the other side of the bread, place three slices of the mortadella and three slices of the Swiss cheese. Sprinkle each half with the banana pickles. Drizzle each sandwich with olive oil. Place the sandwiches on a sheet pan and place in the oven. Cook the sandwiches until the cheese melts, about 3 to 4 minutes. Place the shoestring potatoes in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the fries from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Remove sandwiches from the oven and press the two halves together. Serve the grinders with french fries. This recipe yields 4 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3680 Calories (kcal); 292g Total Fat; (72% calories from fat); 222g Protein; 31g Carbohydrate; 699mg Cholesterol; 12680mg Sodium Food Exchanges: 0 Grain(Starch); 31 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grit Cakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Water 2 teaspoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Grits 1/4 cup Grated Cheddar cheese Flour -- for dredging 2 tablespoons Vegetable oil -- up to 4 tbsps Oil a large sheet pan. In a saucepan bring water and butter, seasoned with salt and pepper, to a boil. Reduce heat to medium and whisk in grits. Cook, stirring constantly, 5 minutes. Remove from heat and stir in cheese. Pour grits onto sheet pan, spreading them evenly. Cool and cut into cakes with a 2 1/2- to 3-inch biscuit cutter. In a large preferably nonstick skillet, heat enough oil to coat bottom of pan over medium-high heat. Dredge both sides of cakes in flour and pan-fry about 2 minutes on each side, until golden. Drain on paper towels and keep warm before serving. This recipe yields about 8 cakes or 4 two-cake servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 11g Total Fat; (57% calories from fat); 3g Protein; 16g Carbohydrate; 13mg Cholesterol; 67mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gros Escargots De Bourgongne Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Snails/Escargot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Canned escargots -- rinsed, drained 3 cups Red wine 1/2 cup Chopped onions 1/4 cup Chopped carrots 1/4 cup Chopped celery 1 Bay leaf 1 teaspoon Black peppercorns 2 sticks Butter -- at room temperature 1/4 cup Chopped garlic 1/4 cup Finely-chopped fresh parsley leaves Salt -- to taste Freshly-ground black pepper -- to taste 4 Escargot molds Crusty bread Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 46g Total Fat; (90% calories from fat); 2g Protein; 10g Carbohydrate; 124mg Cholesterol; 595mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grougere Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Milk 4 tablespoons Unsalted butter 4 ounces Grated Gruyere cheese 1 cup Flour Salt -- to taste Freshly-ground black pepper -- to taste 4 Eggs -- at room temperature Preheat the oven to 400 degrees. In a saucepan, combine the milk and butter. Bring the liquid to a boil. Add the flour, salt and pepper and stir quickly with a wooden spoon. Stir until smooth, about 1 minute. Remove from the heat. Stir in the eggs, one at a time, stirring well after each egg. Stir in the cheese. On a parchment or waxed paper-lined baking sheet, place a spoonful of the mixture, 1/4-inch apart in a circle, forming a ring. Place in the oven for 10 minutes. Reduce the oven heat to 350 degrees. Continue to bake for 25 minutes. Do not remove from the oven until they are firm to the touch. Remove from the oven and serve warm. This recipe yields about 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 6g Total Fat; (51% calories from fat); 4g Protein; 9g Carbohydrate; 75mg Cholesterol; 29mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grouper With Tropical Fruit Salsa Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Cubed mango - (1/4" dice) 1/2 cup Cubed pineapple - (1/4" dice) 1/2 cup Cubed papaya - (1/4" dice) 1 cup Diced assorted roasted, peeled peppers (such as red bell, poblano and jalapeno) 2 tablespoons Chopped cilantro -- plus extra Minced fine, for garnish Juice of 2 limes Salt -- to taste Freshly-ground black pepper -- to taste 2 thin Grouper or sole fillets - (5 to 6 oz ea) Southwest Spice -- see * note 1 teaspoon Finely-minced red bell pepper -- for garnish * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. In a small bowl combine fruit, peppers, cilantro and lime juice; season to taste with salt and pepper. Let sit while you prepare fish. Heat a cast-iron skillet over high heat until just smoking. Season both sides of fish fillets with salt, pepper and Southwest Spice, patting it in with your hands. Sear fish until browned and crisp, about 2 minutes per side, turning once. Serve fish fillet with salsa spooned over. Garnish rims of plate with minced cilantro and red pepper. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-060 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gruyere And Potato Gratine Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Vegetable oil 1/4 cup Flour 2 cups Whole milk 1 pinch Fresh nutmeg Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Grated Gruyere de Comte 1 pound White potatoes -- sliced 1/2” thick, -- and blanched Chopped Chives -- for garnish Preheat the oven 400 degrees. In a sauce pan, over medium heat, combine the vegetable oil and flour together. Cook the roux, stirring constantly, for 4 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season with nutmeg, salt and pepper. Reduce to a simmer and cook for 6 to 8 minutes or until the sauce coats the back of a spoon. Fold in the cheese. Layer the potatoes in a gratin dish. Pour the cheese sauce over the potatoes. Sprinkle the top with bread crumbs. Place the dish in the oven and bake for 15 minutes or until the potatoes are tender and the top is golden-brown. Remove from the oven and let rest for 5 minutes before serving. Garnish the potatoes with chives and serve. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A15 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-29-1997 - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 12g Total Fat; (54% calories from fat); 4g Protein; 18g Carbohydrate; 11mg Cholesterol; 43mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Guacamole Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ripe avocado -- peeled and pitted 2 tablespoons Peeled, finely-chopped Italian plum tomatoes 2 tablespoons Chopped onions 2 tablespoons Sour cream 2 tablespoons Chopped fresh cilantro 1 tablespoon Lime juice 2 teaspoons Minced, seeded jalapeno peppers 1 teaspoon Lemon juice 1/2 teaspoon Minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Hot sauce Salt -- to taste Freshly-ground black pepper -- to taste Combine all ingredients in a bowl and mash together with a fork or potato masher until blended but still chunky. Season to taste with salt and pepper. Cover tightly by laying a sheet of plastic wrap directly on surface of guacamole and gently squeezing out any air bubbles. Refrigerate until ready to use. This recipe yields 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 6g Total Fat; (65% calories from fat); 1g Protein; 6g Carbohydrate; 13mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Guinea Hens With Chicken And Chestnut Stuffing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cornish Hens Game Hens Main Dish Poultry Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Chopped onion 1/2 cup Chopped carrots 1/2 cup Chopped celery 1 cup Deboned, skinless chicken breast cut into 3/4-inch chunks 1 tablespoon Chopped garlic 3/4 cup Roasted, peeled, coarsely-chopped chestnut 3 cups Dense day-old wheat bread -- torn in 1" chunks 1 cup Chicken stock 2 pounds Guinea or Cornish game hen -- cooked In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2 to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper. Place on a serving platter along side your Guinea or Cornish hen. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 7g Total Fat; (73% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 556mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gulf Fish Beignets With Grilled Corn & Tomato Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Fish (Ocean) Fritters Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 Fresh ear of corn 1/2 cup Chopped onions Salt -- to taste Cayenne pepper -- to taste 1/4 cup Brunoise red peppers 1/4 cup Brunoise yellow peppers 2 tablespoons Chopped garlic 1/2 cup Chopped green onions 1 pound Assorted Gulf fish fillets -- diced small 3 Eggs -- beaten 1 1/2 cups Milk 2 teaspoons Baking powder 3 1/4 cups Flour 1 dash Worcestershire Sauce 1 dash Crystal Hot Sauce Solid vegetable shortening -- for deep-frying 1 Egg 1 tablespoon Creole mustard Juice of one lemon 2 small Roma tomatoes -- peeled, seeded, and chopped 1 cup Olive oil Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Season the corn with 1 tablespoon olive oil, salt and pepper. Place the corn on the grill and cook for 2 to 3 minutes on each side. Remove the corn from the grill and scrape off the kernels. Set the corn aside. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add the onions. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted. Add the peppers and 1 tablespoon garlic and continue to saute for 1 minute. Season the seafood with Emeril's Essence. Add the seafood to the pan and saute for 2 minutes. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Make a batter by combining the beaten eggs, milk, and baking powder. Season with salt and pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Add the seafood mixture to the batter and fold to mix. Season with salt and pepper. Heat the shortening to 360 degrees. For the sauce: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, remaining garlic, remaining green onions, tomatoes, and corn. Puree until incorporated. Season the mixture with salt and pepper. With the machine running, slowly add the olive oil until the mixture is thick. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with Essence. Serve the beignets with the tartar sauce. This recipe yields 2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B14 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 12g Total Fat; (58% calories from fat); 3g Protein; 15g Carbohydrate; 33mg Cholesterol; 59mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gulf Shrimp Cheesecake With Creole Mustard Dressing Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 1 cup Grated Parmesan cheese 1 cup Breadcrumbs 1/2 cup Unsalted butter -- melted === FILLING === 1 tablespoon Olive oil 1 cup Chopped onion 1/2 cup Finely-chopped carrot 1/2 cup Chopped red bell pepper Salt -- to taste Freshly-ground black pepper -- to taste 1 3/4 pounds Cream cheese -- room temperature 4 large Eggs 1/2 cup Heavy cream 1 cup Grated smoked Gouda cheese 1 pound Cooked (16 to 20 count) shrimp -- peeled, deveined, and roughly chopped - (abt 2 cups) 1 recipe Creole Mustard Sauce -- see * Note * Note: See the "Creole Mustard Sauce" recipe which is included in this collection. Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan. Make the filling: Heat the oil in a saute pan over high heat. Add the onions, carrots and red pepper, and saute for 3 minutes. Season with salt and pepper. Using an electric mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes. Beat the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt and pepper. Pour the filling over the crust in the springform pan, bake until firm, about 1 hour and 15 minutes. Serve with Creole Mustard Sauce. This recipe yields 12 to 16 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 39g Total Fat; (86% calories from fat); 10g Protein; 4g Carbohydrate; 174mg Cholesterol; 344mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gumbo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Okra -- washed, stemmed, and -- cut into 1/4" rounds 1/4 cup Vegetable oil Emeril's Essence -- see * Note 2 cups Peeled, seeded, chopped tomatoes 1 cup Chopped onions 1 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 5 Bay leaves 1/2 teaspoon Dried thyme leaves 1 tablespoon Minced garlic 8 cups Water 2 pounds Medium shrimp -- peeled and deveined 2 cups Cooked white rice -- warm 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Emeril's Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Emeril's Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2386 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 394 Calories (kcal); 12g Total Fat; (27% calories from fat); 36g Protein; 34g Carbohydrate; 230mg Cholesterol; 266mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gumbo I Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Vegetable oil 3/4 cup Flour 2 cups Chopped onions 1 cup Chopped bell peppers 1 cup Chopped celery 1 tablespoon Salt 1 tablespoon Emeril's Essence -- see * Note 1 teaspoon Cayenne 5 Bay leaves 8 cups Shrimp stock 1 pound Fish pieces (any white fish available - escolar, amberjack, pompano, etc.) 1 pound Medium shrimp -- peeled, deveined 1 pound Crabmeat -- picked over for shells and cartilage 2 dozen Oysters with their liquid 1/4 cup Chopped green onions 1/4 cup Finely-chopped parsley File powder -- as needed 2 cups Cooked white rice 2 tablespoons Chopped green onions Crusty French bread * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large heavy pot, heat the oil. when the oil is hot, whisk in the flour. Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the onions, bell peppers, celery, salt, Emeril's Essence, cayenne, and bay leaves. Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted. Add the stock and mix to blend with the roux. Simmer for 1 hour and 15 minutes, stirring occasionally. Add the fish pieces and continue cooking for 15 minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, oysters, green onions and parsley and cook for 2 to 3 minutes , or until the edges of the oysters curl. Remove from the heat. Add the File powder to thicken at the end. Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top. Serve with a piece of French bread. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 15g Total Fat; (49% calories from fat); 17g Protein; 18g Carbohydrate; 87mg Cholesterol; 711mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gumbo Turkey Ya-Ya Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Poultry Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small fresh turkey - (abt 10 lbs) 10 cups water 2 medium yellow onions -- quartered 2 celery ribs -- each cut 6 pieces 2 bay leaves 1 tablespoon salt -- plus 1 1/2 teaspoons salt 1 1/2 teaspoons cayenne 1 1/2 cups vegetable oil 1 1/2 cups bleached all-purpose flour 2 cups chopped yellow onions 1 cup chopped green bell peppers 1 cup chopped celery 1/2 pound andouille or other smoked sausage -- finely chopped, plus 1 pound smoked sausage -- cut 1/4" crosswise 2 tablespoons chopped green onions or scallions -- green part only 2 tablespoons chopped fresh parsley leaves Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours. Remove the turkey, strain and reserve the broth. In a large, heavy pot or a Dutch oven, over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and chopped sausage. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the reserved broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. Meanwhile, remove the skin from the turkey and pick the meat off the bones, discarding the skin and bones. Coarsely chop the turkey meat. Add the turkey and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C71) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 4702 Calories (kcal); 466g Total Fat; (88% calories from fat); 70g Protein; 71g Carbohydrate; 322mg Cholesterol; 14148mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 11 Vegetable; 0 Fruit; 88 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gumbo Z'Herbes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Lard or shortening 3 tablespoons Chopped green onions 1/2 tablespoon Chopped garlic 1/2 pound Ham -- diced 1/2 pound Spinach leaves 1/2 pound Collard greens 1/2 pound Turnip greens 1/2 pound Cabbage leaves 2 quarts Chicken stock 1 Bay leaf Cayenne pepper -- to taste Salt -- to taste 1 pinch Ground thyme 1/4 cup File powder -- or less Steamed rice -- for serving Chopped green onions -- for garnish Heat lard in a large soup pot, add onion and garlic and cook until tender, about 3 minutes. Add ham and cook for 2 minutes. Add greens, a handful at a time, stirring them into fat until wilted before adding next bunch. Add stock, bay leaf, 1 teaspoon salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 1 hour. Taste for seasoning -- greens should be tender and slightly spicy; add enough salt to enhance flavors. To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start; add file a little at a time until thickened; simmer 3 minutes more. Serve with steamed rice and green onions. This recipe yields 6 to 8 Servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-099 broadcast 01-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 5g Total Fat; (33% calories from fat); 11g Protein; 10g Carbohydrate; 22mg Cholesterol; 3413mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halibut In Saffron Broth Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Softened butter 1 1/2 teaspoons Flour 1 cup One-inch balls of Idaho potatoes -- (Parisian) 1 1/2 cups Light stock or water 1/2 teaspoon Saffron threads Salt -- to taste Freshly-ground black pepper -- to taste two-ounce Fillets of halibut (thin 1 pieces ) 1/2 cup Thinly-sliced carrots 1/2 cup Julienned spinach leaves 1 tablespoon Thinly-sliced green onions In a small bowl combine the butter and the flour, set aside. In a shallow, wide bottomed pan, place the potatoes, stock, saffron, and 1/2 teaspoon of salt. Bring to a boil and simmer for 1 minute. Add the halibut fillets and carrots. Cover and simmer for 4 minutes. When cooked, carefully remove it and add the spinach and green onions to the broth. While stirring with a spoon, add the flour butter mixture to the broth. The stock will thicken instantly, allow it to boil for 2 minutes. Taste and adjust the seasonings. Pour this sauce over the fish and arrange the vegetables. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2191 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halushki Recipe By :Recipe courtesy of Nick Shust Serving Size : 8 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 cups julienne onions Salt -- to taste Freshly-ground white pepper -- to taste 1 pound cottage cheese 1 tablespoon finely-chopped parsley leaves === DUMPLING DOUGH === 2 cups water 2 teaspoons vegetable oil 1 egg 1 teaspoon salt 3 cups all-purpose flour - (to 4 cups) In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes. Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large sauté pan. Add the onions. Season with salt and pepper. Sauté until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm. This recipe yields about 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 9g Total Fat; (64% calories from fat); 9g Protein; 2g Carbohydrate; 44mg Cholesterol; 564mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halvah - {Tahini And Honey Candy} Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Honey 2 1/2 tablespoons Lemon juice 1 tablespoon Sesame seeds -- toasted 1 1/2 tablespoons Butter -- melted 1/2 cup Tahini paste Combine the honey and 1/4 cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage (234 to 238 degrees) on a candy thermometer. Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool. Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1759 Calories (kcal); 22g Total Fat; (10% calories from fat); 3g Protein; 424g Carbohydrate; 47mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 28 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ham Crouquettes Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Ham Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 1/2 cup Finely-minced onions 1/4 cup Flour -- plus 2 tablespoons Flour 1 1/2 cups Milk Salt -- to taste Freshly-ground black pepper -- to taste 1/4 teaspoon Nutmeg 1 tablespoon Finely-chopped parsley 1 tablespoon Dry sherry 12 ounces Ground smoked ham 2 Eggs -- mixed with 1 tablespoon Water 1 cup Bread crumbs Vegetable oil -- for frying Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8- by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled. In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper. Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the log into 1 1/2-inch long pieces. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours. Fry the croquettes in the hot oil, a few at a time, until golden-brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley This recipe yields about 2 dozen croquettes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 2g Protein; 6g Carbohydrate; 23mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Hock And Beans Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 8 medium smoked ham hocks - (abt 4 oz ea) 2 cups chopped onions 1 pound dried navy white beans Freshly-ground black pepper -- to taste 2 bay leaves 10 cups water Salt -- to taste In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Sauté for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Sauté for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium-low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 3g Total Fat; (66% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Hock And Lentil Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Small-diced onions 1 cup Small-diced celery 1 cup Small-diced carrots Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 2 Bay leaves 6 Fresh thyme sprigs 2 quarts Chicken stock 3 Smoked ham hocks - (to 4) 1 pound Orange lentils 2 tablespoons Chopped parsley In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B80) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 4g Total Fat; (74% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 2148mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Hock And Wild Green Gumbo Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Ham Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ham hocks - (abt 2 lbs) 1 pinch Cayenne pepper 5 Bay leaves 8 1/2 cups Water 4 pounds Assorted greens -- wash, stem, trim (such as collard, mustard, turnips, frisee, arugula, and spinach) 2 tablespoons Vegetable oil 2 cups Chopped onions 1 cup Chopped bell peppers 1 cup Chopped celery 1/2 teaspoon Dried leaf thyme 1/2 teaspoon Dried leaf oregano 1/2 teaspoon Dried leaf basil 1/2 cup Finely-chopped parsley File powder Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Cooked white rice -- warm 1 tablespoon Chopped green onions Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Emeril's Essence. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 4g Total Fat; (24% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Hock And Wild Greens Gumbo Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Ham Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ham hocks (abt 2 lbs total) 1 pinch Cayenne pepper 5 Bay leaves 8 1/2 cups Water 4 pounds Assorted greens -- wash, stem, trim (such as collard, mustard, turnips, frisee, arugula, and spinach) 2 tablespoons Vegetable oil 2 cups Chopped onions 1 cup Chopped bell peppers 1 cup Chopped celery 1/2 teaspoon Dried thyme leaf 1/2 teaspoon Dried oregano leaf 1/2 teaspoon Dried basil leaf 1/2 cup Finely-chopped parsley File powder Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Cooked white rice -- warm 1 tablespoon Chopped green onions Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, combine the ham hocks, bay leaf, and water together. Seaso with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Emeril's Essence. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 4g Total Fat; (24% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Hock Greens Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Ham hock - (abt 1/2 lb) -- with meat removed, and chopped 2 bunches Mustard greens -- washed, trimmed 2 tablespoons Olive oil 1/2 cup Julienned onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 3 tablespoons Brown sugar 1/2 cup Dixie Beer 2 tablespoons Rice wine vinegar 2 tablespoons Hot sauce Salt -- to taste Freshly-ground black pepper -- to taste In a large saute pan, heat the olive oil. When the pan is smoking hot, add the ham hock meat, saute 2 to 3 minutes. Add the onions, garlic and shallots and saute until tender -- about 2 to 3 minutes. Add the brown sugar and completely dissolve in the mixture. Add the greens, completely wilting each green. Add the beer, vinegar, and hot sauce. Continue cooking the greens until nice and tender, about 20 minutes. Season with salt and pepper. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 27g Total Fat; (58% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 789mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Hock, Red Beans, And Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Dried Beans Main Dish Pork Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Chopped onions 1/2 cup Chopped celery 2 tablespoons Minced garlic 8 ounces Andouille sausage -- cut 2-ounce links 2 Bay leaves 1/4 teaspoon Freshly-ground black pepper 1 teaspoon Dried thyme 1/2 teaspoon Cayenne 1 teaspoon Salt 1 Ham hock - (abt 1 lb) 1 pound Red beans -- soaked, drained 8 cups Chicken stock - (to 10 cups) 2 cups Cooked white long grain rice -- warm === GARNISH === 2 tablespoons Chopped green onions Bayou Blast -- see * Note Crusty loaf of bread * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2 to 3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash 1/4 of the mixture against the side of the pot with a spoon. Reseason with salt and pepper if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Bayou Blast and crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 1g Total Fat; (2% calories from fat); 28g Protein; 74g Carbohydrate; 0mg Cholesterol; 576mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Pithiviers Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Best-quality ham 2 tablespoons Minced shallots 2 Egg yolks 1/4 cup Heavy cream Worcestershire sauce -- to taste Hot pepper sauce -- to taste Freshly-ground black pepper -- to taste 2/3 recipe Fast French Puff Pastry -- see * Note 6 tablespoons Grated Parmesan, Swiss, and/or Cheddar cheese 1 Egg -- beaten with 1 teaspoon Water -- for glaze * Note: See the "Fast French Puff Pastry" recipe which is included in this collection. Cut the ham into thin irregular slices about 1- by 1- by 1/8-inch and saute briefly in the butter with the shallots or scallions, just to warm through thoroughly. Remove from the heat. In a small bowl, beat the egg yolks with the cream; stir this mixture into the ham along with drops of Worcestershire and pepper sauce and freshly-ground pepper to taste. Warm over low heat, folding the ham into the sauce, until it thickens but does not boil. Set aside to cool and thicken even more. It should be cold when it goes into the Pithiviers. Roll the dough out into a rectangle about 18 by 9 inches and cut into thirds crosswise; refrigerate 2 pieces, wrapping and storing one of them for another use. Roll remaining pieces, which will be the bottom of the tart, into a square 12 inches to a side; using a pie plate or cake pan to guide you, cut a 9 1/2-inch disk out of the center of the dough. Remove surrounding dough and set on a bake sheet for reconstituting later. Lightly fold disk in half and set upside down on dampened baking surface. Roll out second piece of dough to a thickness slightly more than 1/4-inch and cut into a disk the same size as the first. Refrigerate it along with the surrounding dough pieces from both disks. With the balls of you fingers, push and pat the bottom disk of the dough out onto its baking surface to make an even circle slightly larger than your cutting guide. With a roller-pricker or two forks, prick the dough all over at 1/2-inch intervals, going down through dough to pastry sheet to keep this bottom layer from rising too much. Form the ham into a round cake about 4 1/2 inches across and place in the center of the dough. It is important to leave a 2-inch border of clear dough all around the ham to prevent leakage of the filling during baking. Preheat the oven to 425 degrees. Paint the border of the dough with cold water, and immediately center the top layer in place, stretching gently as necessary. With a sharp-pointed knife make a little hole 1/8-inch wide in the center of the dough, going down into the filling, to allow for escaping steam during baking. Then, with the ball of your first three fingers, firmly press the two pieces of dough in place all around. Bake the Pithiviers for about 20 minutes, until it has puffed and is beginning to brown nicely. Turn down the oven to 400 degrees and continue to bake for 20 to 30 minutes. If the Pithivier begins to brown too quickly, cover the pie with foil loosely and continue to bake. Remove from the oven and allow to rest for 5 minutes before slicing. Slice the pie into wedges. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 5g Total Fat; (81% calories from fat); 2g Protein; 1g Carbohydrate; 87mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hand-Pulled Mozzerella Cheese Recipe By :Recipe courtesy of Emeril Lagasse and Felicia Willett Serving Size : 0 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh Mozzarella curd -- at room temperature 2 quarts simmering water 1 tablespoon salt -- plus 1 teaspoon salt 4 medium rubber gloves 1 quart ice water 1 cup milk 1 cup water In a medium stainless mixing bowl, crumble the curd into small pieces. Season the simmering water with 1 tablespoon of the salt. Pour 4 cups of the simmering water over the curd, 1 cup at a time. Place two rubber gloves over each hand. Using your hands, carefully press the curd together, about 15 seconds. Allow the curd to sit for 30 seconds. Using your hands, sort of knead the curd together to form a ball. Pull the curd for a couple of minutes under the warm water. Form the cheese into either 1 log about 3 inches thick or 2 smaller ones. ** If the cheese starts to cool down and is hard to shape or pull, add some more simmering water and let the cheese sit for about 10 seconds and then start shaping or pulling again. ** Remove the cheese and place in an ice bath. Allow the cheese to cool for a couple of minutes. In a second mixing bowl, combine the milk, water and remaining teaspoon of salt. Place the cheese in the liquid and let sit for 2 hours. Remove the cheese from the liquid and wrap tightly in plastic wrap. The cheese will keep for up to 2 weeks. This recipe yields 1/2 to 3/4 pound cheese. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C58) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 to 3/4 pound" - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 8g Total Fat; (48% calories from fat); 8g Protein; 11g Carbohydrate; 33mg Cholesterol; 8682mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Mozzarella curd available from: Norjoe Importers 1-800-530-4449 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Harriet’s Charoset Recipe By :Emeril Lagasse Serving Size : 5 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Delicious apples -- finely chopped to approximately 8 cups 1 cup chopped walnuts 3 tablespoons Kosher sweet wine, such as Manishevitz Concord Grape 5 tablespoons sugar 1 tablespoon cinnamon In a large bowl, combine all ingredients and stir to combine well. Refrigerate and serve chilled, in small bowls or cups. This recipe yields 5 to 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A33) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 14g Total Fat; (58% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Harry's Bar Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Nine-inch round prepared yellow cakes 1 cup Madeira wine 3 cups Basic pastry cream 1 cup Whipped cream 3 cups Basic Italian buttercream Slice each cake in half. Brush the top of each cake with the Madeira. Place one layer of the cake on a serving platter. Spread 1 cup of pastry cream evenly over the cake. Place the second layer on top of the pastry cream. Spread 1 cup of pastry cream evenly over the cake. Place the third cake on top of the pastry cream. Spread the cake with the remaining 1 cup of pastry cream. Place the fourth layer of cake on top of the pastry cream. Refrigerate for 2 hours. Ice the entire cake with the buttercream. Refrigerate for 2 hours. Slice and serve. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 8g Total Fat; (43% calories from fat); 4g Protein; 21g Carbohydrate; 148mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Hawaiian Vintage Chocolate Cashew Truffles Recipe By :Emeril Lagasse Serving Size : 40 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream 1 vanilla bean -- halved, and seeds scraped from pod 1 pound Hawaiian Vintage semisweet chocolate -- finely chopped 1 tablespoon Nocello 1 cup cashews -- finely chopped, and lightly toasted In a saucepan, bring the cream and vanilla bean and seeds to a simmer over medium heat. Remove the pan from the heat and remove the vanilla bean. Add the chocolate and whisk until smooth. Mix in the Nocello. Cool completely, stirring occasionally, usually about 30 minutes. Chill the mixture, covered, until firm, usually 2 to 3 hours. Line a baking sheet with waxed paper and place the chopped, toasted nuts in a medium bowl or baking dish. Using a melon baller, scoop out the truffle mixture to form 1-inch round balls. Roll lightly in your hands if necessary to shape, then roll in the nuts, pressing lightly so that nuts adhere to the truffle. Place truffles on prepared baking sheet, cover and chill until firm, about 2 hours. This recipe yields about 40. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A24) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 4g Total Fat; (82% calories from fat); 1g Protein; 1g Carbohydrate; 8mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hawaiian Vintage Chocolate Chess Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 1 cup Sugar 4 ounces Hawaiian Vintage Chocolate -- melted 4 Eggs -- beaten 1 teaspoon Vanilla 1 1/2 tablespoons Yellow cornmeal 1 Unbaked 9-inch pie shell === SPICED CREAM === 1 quart Heavy cream 1/4 cup Granulated sugar 1/2 teaspoon Ground cinnamon 1/4 teaspoon Freshly-grated nutmeg Preheat the oven to 325 degrees. In a saucepan, melt the butter. In a mixing bowl, whisk the melted butter and sugar together. Add the melted chocolate and whisk until smooth. Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Bake for 1 hour. Remove from the oven and allow to rest for 30 minutes before slicing. For the spiced cream, beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Serve the pie with the Spiced Cream. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B08 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 673 Calories (kcal); 58g Total Fat; (75% calories from fat); 5g Protein; 36g Carbohydrate; 288mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hawaiian Vintage Chocolate Souffle, Grand Marnier Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons unsalted butter -- softened 1/2 cup sugar 8 ounces Hawaiian Vintage semisweet chocolate -- chopped fine 4 large egg whites 3 large egg yolks 1/4 cup Grand Marnier Confectioners’ sugar -- for dusting === GRAND MARNIER CHOCOLATE SAUCE === 1/4 cup heavy cream 1 1/2 teaspoons Grand Marnier 3/4 teaspoon sugar 4 ounces Hawaiian Vintage semisweet chocolate -- finely chopped Preheat oven to 400 degrees. Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin. Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat. In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes. While soufflés are baking, prepare the Grand Marnier Chocolate Sauce and keep warm until soufflés are ready to serve. For the Grand Marnier Chocolate Sauce: In a saucepan over high heat combine cream, Grand Marnier and sugar. Bring to a boil, remove from heat and add the chocolate immediately, stirring until chocolate is completely melted. Keep warm in a double boiler or bain marie or serve immediately. (Makes about 3/4 cup) This recipe yields 4 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A24) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 11g Total Fat; (39% calories from fat); 6g Protein; 33g Carbohydrate; 185mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hazelnut Ice Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Chopped, roasted hazelnuts 2 pints Vanilla ice cream -- softened 1/4 cup Frangelico === GARNISH === Whipped cream Powdered sugar Fresh mint In a mixing bowl, combine the hazelnuts, ice cream, and Frangelico together. Mix until fully incorporated. Spoon the mixture into a freezer safe container with a lid. Place in the freezer and allow to freeze, about 1 hour. Place a scoop of the ice cream in a small bowl. Garnish with whipped cream, powdered sugar and mint. This recipe yields 2 pints. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2344 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1061 Calories (kcal); 58g Total Fat; (47% calories from fat); 18g Protein; 125g Carbohydrate; 232mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 8 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hazelnut Ice Cream II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups hazelnuts 4 cups half-and-half 1 cup granulated sugar 6 egg yolks Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the hazelnuts on the baking sheet and roast until golden, about 4 minutes. Remove from the oven and cool completely. Roughly chop the nuts and set aside. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Stir in the nuts. Process the mixture in an ice cream machine. This recipe yields about 1 quart of ice cream. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D54) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 2458 Calories (kcal); 162g Total Fat; (56% calories from fat); 44g Protein; 234g Carbohydrate; 1276mg Cholesterol; 51mg Sodium Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Hazelnut Torte Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Whole, roasted hazelnuts 1/2 cup Flour 2 tablespoons Sugar 1 stick Butter -- softened, plus 1 tablespoon Butter -- for filling 1/2 teaspoon Salt 1/2 pound Finely-chopped hazelnuts 12 ounces Semi-sweet dark chocolate -- cut small pieces 1/2 cup Cream Hazelnut Ice Cream -- see * Note 1/2 cup Caramel sauce -- in squeeze bottle Whipped cream -- in pastry bag with star tip Fresh mint sprigs Powdered sugar -- in shaker * Note: See the "Hazelnut Ice Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. In a food processor, puree the hazelnuts. Add the flour, soft butter, sugar and salt. Mix until a ball forms. Remove and turn onto a floured surface. Roll the dough out 14 inches and 1-inch thick. Wrap the pastry around a rolling pin. Unroll the dough onto a tart pan. Press the dough into the tart pan and trim away any excess. Bake for 10 to 15 minutes or until the crust is done. In a sauce pot, heat the cream and butter. Bring the cream up to a boil and remove from the heat. Combine the chocolate and hazelnuts together in a mixing bowl. Whisk the hot cream into the chocolate. Mix until all the chocolate is melted. Pour the mixture into the prepared pie shell. Allow the tart to set up in refrigerator, about 1 hour. Remove from the refrigerator and allow to come to room temperature. Slice into 12 slices. Place a slice of the tart in the center of a plate. Drizzle with the caramel sauce. Place a scoop of the ice cream on the side of the tart. Garnish with whipped cream, powdered sugar and mint. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2344 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 11g Total Fat; (77% calories from fat); 1g Protein; 6g Carbohydrate; 32mg Cholesterol; 180mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearts Of Palm And Crab Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Hearts of Palm -- blanched, marinated, and julienned 1/2 pound Crab meat -- picked over for cartilage and shells 1 cup Julienned carrots -- blanched 1/4 cup Toasted chopped walnuts 1 tablespoon Chopped chervil 1/2 cup Herb vinaigrette Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Chiffonade baby lettuces 3 One-inch slices of tomato 1/4 cup Herb vinaigrette 2 tablespoons Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped parsley Edible flowers In a mixing bowl toss first five ingredients with the herb vinaigrette. Season with salt and pepper. To assemble, toss the greens with the herb vinaigrette. Season with salt and pepper. Season the tomato slices with salt and pepper. Form a stack salad, alternating the tomatoes, salad and baby lettuces. Garnish with any remaining vinaigrette, cheese, parsley and flowers. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 2g Total Fat; (6% calories from fat); 26g Protein; 30g Carbohydrate; 101mg Cholesterol; 396mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Hearts of Palm -- blanched, diced small 3 tablespoons Chopped chives 2 tablespoons Minced red onions 1 teaspoon Minced garlic 1 1/2 cups Flour 1 1/2 teaspoons Baking powder 1 Egg 1/2 cup Milk -- to constitute 1 teaspoon Crystal hot sauce 1 teaspoon Worcestershire sauce Salt -- to taste Freshly-ground black pepper -- to taste === SAUCE === 1 tablespoon Olive oil 1/2 pound Oven toasted Italian Roma tomatoes -- split in half 2 teaspoons Minced shallots 1 teaspoon Minced garlic 2 tablespoons Creole mustard 1/2 cup White wine Salt -- to taste Freshly-ground black pepper -- to taste === ASSEMBLY === Emeril's Essence -- see * Note 1 cup Sizzled leeks (julienne leeks, tossed in flour and fried) 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, combine the Hearts of Palm, chives, red pepper, garlic, flour, baking powder, egg, milk, Crystal hot sauce, and Worcestershire together. Mix thoroughly. Season with salt and pepper. Refrigerate for 1 hour. For the sauce: In a sauce pan, heat the olive oil. When the oil is hot, saute the tomatoes, shallots and garlic, for 1 minute. Stir in the Creole mustard and white wine. Season with salt and pepper. Bring up to a boil. Reduce to a simmer and simmer for 3 minutes. Remove from heat and puree with a hand-held blender. Place back on the heat. Spoon one heaping tablespoon of the beignet batter into the hot grease. 5 to 6 beignets can be fried at one time. Stir the beignets constantly for over-all browning. Fry for 2 to 3 minutes or until golden brown and heated through the center. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the sauce in the center of the plate. Mound the beignets in the center of the plate. Top the mound with a pile of sizzled leeks. Garnish with red peppers, yellow peppers, and green onions. This recipe yields about 2 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1291 Calories (kcal); 24g Total Fat; (17% calories from fat); 36g Protein; 219g Carbohydrate; 204mg Cholesterol; 942mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 13 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearts Of Palm Strudel With Remoulade Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Hearts Palm - (whole) -- blanched 2 tablespoons Melted butter 4 sheets Filo dough 1 cup Homemade mayonnaise 2 tablespoons Creole mustard 2 tablespoons Ketchup 1/2 cup Finely-chopped green onions 2 tablespoons Finely-chopped parsley 2 tablespoons Finely-chopped celery 1 1/2 teaspoons Minced garlic 1 teaspoon Paprika 1 teaspoon Crystal hot sauce Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven 400 degrees. For the remoulade: Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt and pepper. For the strudel: Toss the Hearts of Palm with 1/2 cup of the remoulade. Set aside. Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter. Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Fold in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan. Bake for 10 to 12 minutes or until golden. Using a serrated knife, slice the strudel on the bias. Spoon a small pool of the remoulade in the center of the plate. Place the strudels, standing upright in the center of the sauce. Garnish with parsley and Emeril's Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 7g Total Fat; (75% calories from fat); 2g Protein; 3g Carbohydrate; 16mg Cholesterol; 241mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heirloom And Creole Tomato Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Extra-virgin olive oil 1/4 cup Balsamic vinegar 1 teaspoon Minced garlic 2 tablespoons Chopped fresh mild herbs (parsley, basil, chervil, tarragon, etc.) Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Assorted Heirloom tomatoes 2 Creole tomatoes 1 large Vidalia onion -- peeled 2 Haas avocados 6 One-ounce slices of Fresh Mozzarella cheese 1 dozen Baguette croutons - (abt 1" thick) In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 27g Total Fat; (95% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heirloom Apple Tart Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Brown sugar 1/2 cup Sugar -- plus 2 tablespoons Sugar 4 tablespoons Armagnac 4 Heirloom apples -- peeled, cored, and quartered 1/4 cup Golden raisins 1 tablespoon Butter Salt -- to taste Freshly-ground white pepper -- to taste 3 cups Milk 5 Eggs 1 1/4 cups Flour -- plus 2 tablespoons Flour 4 1/2 teaspoons Vanilla 2 cups Sweetened whipped cream Powdered sugar -- in a shaker Fresh mint sprigs Preheat oven to 350 degrees. Line the bottom and over the sides of a 10-inch springform pan with parchment paper. In a cast iron skillet, over high heat, combine 1/2 cup of sugar, brown sugar, water and 2 tablespoons Armagnac. Season with salt and white pepper. Bring the mixture up to a boil and reduce by half, about 10 to 15 minutes, stirring occasionally. The end result will be a caramel like mixture. Remove the mixture from the heat. In a saute pan, melt the butter. Add the apples and saute for 5 minutes or until golden. Stir in the raisins and remaining Armagnac. Season the apples with salt. Spoon the apples into the lined springform pan. Pour the caramel over the apples. Place the pan in the refrigerator and chill for 30 minutes. In a mixing bowl, whisk the milk, eggs, remaining sugar, flour, and vanilla, together. Whisk until slightly smooth. (There will be lumps.) Strain the batter over the apple and caramel mixture. Place the pan in the oven and bake for about 1 1/2 hours or until the cake is set and the center comes out clean with a knife. Remove the cake from the oven and cool completely. After cooled, place in the refrigerator. Remove from the refrigerator and remove the parchment paper. Serve the cake either cold or re-warm in the oven for a few minutes. Garnish each piece of cake with whipped cream, powdered sugar and fresh mint. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 30g Carbohydrate; 67mg Cholesterol; 51mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hello Dollie Ice Cream Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Melted butter 2 cups Graham cracker crumbs 1 tablespoon Light brown sugar 2 cups Pecan pieces 8 ounces Semi-sweet chocolate chips 2 cups Flaked coconut 8 ounces Butterscotch chips 1 can Sweet condensed milk 8 scoops Chocolate ice cream Chocolate Sauce -- see * Note * Note: See the "Chocolate Sauce" recipe which is included in this collection. Preheat the oven to 350 degrees. In a mixing bowl, combine the butter, crumbs and brown sugar. Mix thoroughly. Press the crust on the bottom of a greased 8-inch by 8-inch by 2-inch square baking pan. Sprinkle the pecans over the crust. Sprinkle the chocolate chips over the pecans. Sprinkle the coconut over the chocolate chips. Sprinkle the butterscotch chips over the coconut. Pour the condensed milk evenly over the top of the chips. Place the pan in the oven and bake for 30 minutes. Remove the pan and cool completely. Slice into 8 equal pieces. Place one piece of the bar cookie on four individual plates. Place 2 scoops of ice cream on top of each bar cookie. Top the ice cream with the remaining cookie pieces. Drizzle with the Chocolate Sauce. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B08 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 899 Calories (kcal); 44g Total Fat; (42% calories from fat); 8g Protein; 126g Carbohydrate; 112mg Cholesterol; 614mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb And Sausage Orzo Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pasta Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Finely-chopped onion 1 tablespoon Finely-chopped garlic 1 cup Orzo pasta - (1/2 lb) 1 teaspoon Salt Freshly-ground black pepper -- to taste 1/4 cup Assorted chopped fresh herbs (such as basil, parsley, and thyme) 3 1/2 cups Chicken stock 1/4 cup Chopped smoked sausage 1 tablespoon Unsalted butter -- softened Heat oil in a saucepan and add onions, garlic, orzo, salt and pepper. Cook, stirring constantly, 2 minutes. Stir in herbs and stock and bring to a boil. Reduce heat and cook, stirring occasionally, about 20 minutes. Remove pan from heat and stir in sausage and butter. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 417 Calories (kcal); 39g Total Fat; (93% calories from fat); 3g Protein; 3g Carbohydrate; 31mg Cholesterol; 9648mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Crusted Salmon With An Asparagus Beurre Blanc Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Asparagus Fish (Ocean) Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Salmon fillets - (6 oz ea) Emeril’s Essence -- see * Note 1/4 cup Dijon mustard 1 cup Chopped fresh mild herbs Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1/2 cup White wine 1/2 pound Cold butter -- cut 1” cubes 1/2 pound Asparagus -- blanched 1 cup Brabant potatoes -- 1/2” dice 3 tablespoons Olive oil 1/4 cup Fresh chervil sprigs * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the fryer. For the salmon: Season each side of the salmon with Emeril’s Essence. Evenly coat each side of the fillets with the Dijon mustard. With the chopped herbs, crust each side of the salmon completely. For the sauce: Fry the potatoes for 3 to 4 minutes or until golden. Remove and set aside on a paper-lined plate. Season with salt and pepper. In a saute pan, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer. Reduce the wine by half, about 2 to 3 minutes. With a whisk, mount in the butter cubes one at a time until all are fully incorporated and slightly thick. Season with salt and pepper. Add the asparagus and potatoes, continue to simmer for 2 to 3 minutes. Re-season if needed. For the salmon: In a saute pan, heat the olive oil. When the pan is smoking hot, add the salmon. Saute the salmon for 2 to 3 minutes on each side for medium-rare. Place the sauce in the center of the plate. Place the salmon directly on top. Garnish with fresh chervil sprigs and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2322 broadcast 03-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1079 Calories (kcal); 114g Total Fat; (95% calories from fat); 4g Protein; 7g Carbohydrate; 249mg Cholesterol; 1319mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Crusted Sea Scallops Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Main Dish Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Sea scallops 1 tablespoon Dijon mustard Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 cups Finely-chopped herbs (total) (cilantro, mint, parsley, thyme, basil -- tarragon, chervil) 2 tablespoons Oil 4 ounces Goat cheese 1/2 pound Cleaned frisee or endive 1 recipe Herb Vinaigrette -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb Vinaigrette" recipes which are included in this collection. Preheat broiler. Gently spread Dijon mustard over the scallops and then season with salt and pepper, and Bayou Blast. Dip the top and bottom of the scallops into the chopped herbs. In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese. Place under the broiler until lightly browned. Serve on a bed of frisee or endive. Drizzle with the Herb Vinaigrette. This recipe yields 1 entree serving or 2 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 800 Calories (kcal); 69g Total Fat; (76% calories from fat); 42g Protein; 4g Carbohydrate; 132mg Cholesterol; 645mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Crusted Softshell Crabs With A Fresh Tomato Risotto Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Louisiana whaler soft-shell crabs -- cleaned (they are really big crabs) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Dijon mustard 2 cups finely-chopped fresh herbs, such as basil, thyme, parsley, chervil, and tarragon 1 cup olive oil 1 recipe Fresh Tomato Risotto -- (see recipe) 2 tablespoons snipped chives Preheat the oven to 400 degrees. Season the soft-shell crabs with salt and pepper. Rub each soft-shell completely with about 1 tablespoon of the mustard. Crust each soft-shell with some of the herbs, coating each crab completely. In 2 large oven-proof sauté pans, over medium heat, add 1/4 cup of oil to each pan. When the oil is hot, carefully add 3 of the soft-shells to the hot pan, top-side down. Pan-fry for 2 minutes on each side. Remove and place on a parchment-lined baking sheet. Using a paper towel, wipe out the pan and heat the remaining oil. Repeat the above process with the remaining soft-shells. Place the pan in the oven and cook for 8 minutes. Remove from the oven. Spoon the risotto in the center of each serving plate. Lay 2 of the soft-shells over the risotto. Garnish with chives. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); 38g Total Fat; (95% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 501mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Mayonnaise And Herb Nage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Dips/Spreads Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 2 teaspoons Chopped garlic 1 tablespoon Creole mustard Juice of one fresh lemon Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil 2 teaspoons Chopped tarragon 2 teaspoons Chopped parsley 2 teaspoons Chopped dill 2 teaspoons Chopped basil In a food processor, fitted with a metal blade, combine the egg, garlic, mustard, lemon and lemon juice. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil in a steady stream, until an emulsion forms. Season with salt and pepper. Place the mayonnaise in a mixing bowl. Fold in the chopped herbs. Cover and refrigerate for 2 hours before serving. Serve the mayonnaise as a dipping sauce for fried seafood or a spread for sandwiches. This recipe yields about 1 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1985 Calories (kcal); 220g Total Fat; (98% calories from fat); 6g Protein; 3g Carbohydrate; 187mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Shallot Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 1/2 cup Shallots -- minced 2 cups Beef stock 1 sprig Fresh thyme (or 1 teaspoon dried thyme) 1 tablespoon Arrowroot 2 tablespoons Cold water 2 tablespoons Snipped chives or parsley Melt butter in a sauce pan over medium heat. Add shallots and cook until softened. Add stock and thyme and simmer 15 minutes. In a bowl combine arrowroot with the 2 tablespoons cold water. Add arrowroot mixture to stock in a slow steady stream, and simmer until thickened. Strain sauce and stir in chives or parsley. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2272 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 12g Total Fat; (50% calories from fat); 4g Protein; 22g Carbohydrate; 31mg Cholesterol; 4259mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Steamed Oyster Mushrooms Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Oyster mushrooms 1/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 5 sprigs Thyme 5 sprigs Rosemary 5 sprigs Sage 5 sprigs Parsley 10 whole Garlic cloves 2 cups White wine 4 Radicchio leaves for cups 1 recipe Herb Vinaigrette -- see * Note * Note: See the "Herb Vinaigrette" recipe which is included in this collection. In a bowl toss together the mushrooms with oil, salt and pepper. Using the back of your knife, gently smash the herbs and place them into the bottom of the deep saute pan. Smash the garlic with the flat of your knife, place around the herbs. Pour wine over the herbs and garlic. Place a steamer pan into the deep saute pan. Fill the bottom of the steamer pan with a even layer of mushrooms. Cover the entire pan tightly with the foil. Place over a medium heat and steam for 10 minutes. Place the radicchio cups onto serving plates. Carefully remove the mushrooms and place in radicchio cups. Drizzle with the Herb Vinaigrette and serve. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 16g Total Fat; (53% calories from fat); 8g Protein; 23g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Tossed White Asparagus, Crab And Radicchio Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Artichokes Crab Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound White asparagus -- blanched, halved 2/3 cup Extra-virgin olive oil Juice of 2 lemons 1/2 cup Chopped fresh mild herbs 1 large Radicchio head -- cut into fourths 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Fresh jumbo crab meat 2 tablespoons Chopped parsley 1/4 cup Grated Parmigiano-Reggiano Cheese Preheat the grill. In a mixing bowl, combine the extra-virgin olive oil and lemon juice together. Whisk in the herbs until incorporated, reserve 1/4 cup of the vinaigrette. Season with salt and pepper. Place the asparagus in a 8- by 8- by 1 1/2-inch square glass dish. Pour the herb vinaigrette over the asparagus and let marinate for 30 minutes. Brush each fourth of the radicchio with the olive oil and season with salt and pepper. Place on the grill, core side down, and grill 1 to 2 minutes on each side. Remove from the grill and set aside. Toss the crab meat with the reserved vinaigrette and season with salt and pepper. Fan out the leaves of the radicchio and stuff the crab meat in between the leaves. Remove the asparagus from the vinaigrette and reserve the vinaigrette. On an over-sized platter, arrange the asparagus on the bottom. Place the radicchio over the asparagus. Drizzle the entire platter with some of the reserved vinaigrette. Garnish with parsley and Parmigiano-Reggiano cheese. This recipe yields 4 servings. Comments: The original recipe title as listed is “Herb Tossed White Asparagus, Fresh Crab Meat And Grilled Radicchio Salad”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2322 broadcast 03-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 43g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Vinaigrette Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Picked herbs -- any variety you like (stay away from rosemary and too much sage 2 tablespoons Lemon juice 3 tablespoons Chopped shallots 1 teaspoon Chopped garlic 1 cup Extra-virgin olive oil Salt -- to taste Freshly-ground white pepper -- to taste Chop the herbs as fine as you desire, and then place in a bowl. Add the remaining ingredients. This recipe yields 2 to 2 1/2 cups of vinaigrette. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1943 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Goat Cheese And Proscuitto Shrimp Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons Goat cheese 1 teaspoon Chopped fresh parsley 1 teaspoon Chopped fresh tarragon 1 teaspoon Chopped fresh chervil 1 teaspoon Chopped fresh oregano 2 teaspoons Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 12 large Shrimp -- peeled, tail-on, and butterflied 12 thin slices Proscuitto 2 tablespoons Olive oil Drizzle of white truffle oil In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove shrimp from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley. This recipe yields 12 stuffed shrimp. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A40 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 709 Calories (kcal); 59g Total Fat; (74% calories from fat); 41g Protein; 5g Carbohydrate; 199mg Cholesterol; 403mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Grilled Trout With Portobello Mushrooms Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Grilling Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Speckled trout - (2 to 3 lbs) -- scales on Salt -- to taste Freshly-ground black pepper -- to taste Olive oil Lemon juice Bayou Blast -- see * Note 2 large Portobello mushrooms -- stems removed * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat stovetop or barbecue grill. Cut 2 to 3 slits on each side of trout. Season inside and out with salt and pepper. Brush with olive oil and lemon juice and sprinkle with Bayou Blast. Grill fish, 3 to 5 minutes per side, until just cooked through. Brush mushrooms with oil, season with Creole spice and place on grill right after you turn fish. Remove fish and mushrooms to a warm platter. To serve, remove fish from bone and divide between 2 plates, with mushroom on side. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Spaetzle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pasta Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 cup Milk 2 tablespoons Chopped herbs 1/4 teaspoon Nutmeg Salt -- to taste Freshly-ground white pepper -- to taste 3 cups Flour -- more or less 2 tablespoons Butter In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. In another saute pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 12g Total Fat; (23% calories from fat); 16g Protein; 75g Carbohydrate; 164mg Cholesterol; 132mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbs De Provence Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Dried savory 2 tablespoons Dried rosemary 2 tablespoons Dried thyme 2 tablespoons Dried oregano 2 tablespoons Dried basil 2 tablespoons Dried marjoram 2 tablespoons Dried fennel seed In a small mixing bowl, combine all of the ingredients together. Store in an air-tight container. This recipe yields 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda's Maw Maw Slaw Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound White cabbage -- shredded 1/2 pound Red cabbage -- shredded 1/2 pound Assorted greens, such as mustard greens, collards, or spinach -- trimmed, washed, and shredded 1 cup Thinly-sliced red onions 1 cup Chopped green onions, green parts only 1/2 cup Chopped parsley 3/4 cup Olive oil 1/4 cup Rice wine vinegar 2 teaspoons Sugar 1/2 cup Creole or whole grain mustard 1 teaspoon Minced garlic 1 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper 1/4 teaspoon Cayenne Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, whisk the olive oil, vinegar, sugar, mustard, garlic, salt, black pepper and cayenne. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least one hour. Serve chilled. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C24) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 20g Total Fat; (91% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 272mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda's Portuguese Stewed Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Chicken - (abt 4 lbs) -- cut 8 pieces 1/2 cup Flour Bayou Blast -- see * Note 3 tablespoons Olive oil 1 pound Chorizo -- bias-cut 2" pieces 1 medium Onion -- diced 2 cups Diced potatoes 1 Red pepper -- julienned 1 Yellow pepper -- julienned 2 cups Peeled, seeded, chopped tomatoes 2 tablespoons Minced shallots 1 Garlic head -- skin removed, and cloves left whole 1 cup Calamata olives -- sliced, straight cut 1 cup White wine 1/2 cup Finely-chopped parsley 1/2 cup Green onions 1 pinch Crushed red pepper Salt -- to taste Freshly-ground black pepper -- to taste 2 cups White rice -- cooked, hot 8 Fried whole spinach leaves 1 small Parmesan cheese block -- for hand-grating 1 small Crusty bread loaf * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the chicken and flour with Bayou Blast. Toss the chicken in the seasoned flour. In a large cast-iron skillet, heat the olive oil. When the oil is hot, sear the chicken for 2 to 3 minutes on each side. Sear the Chorizo. Add the onions, potatoes, and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with the Creole seasoning. Stir in the white wine and parsley. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone. Add the crushed red pepper and green onions. Season with salt and pepper. Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with fried spinach leaves, hand-grated cheese, chives and Creole seasoning. Always serve with crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2356 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1134 Calories (kcal); 55g Total Fat; (45% calories from fat); 38g Protein; 110g Carbohydrate; 100mg Cholesterol; 1419mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda's Stuffies Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2/3 cup Chopped chorizo sausage 1/2 cup Chopped onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Chopped green peppers 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1 tablespoon Chopped parsley 16 Quahog clams -- shucked, chopped, shells reserved fully intact 1 tablespoon Creole mustard 1/2 cup Bread crumbs -- to 3/4 cup Butchers twine 1 cup Garlic butter sauce -- hot 1 cup Sizzled leeks (julienned leeks, lightly fried) 2 tablespoons Brunoise red peppers 2 tablespoons Chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne, and parsley. Stir in the clams and Creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butchers twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley, and Emeril's Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 4g Total Fat; (35% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 653mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda's Stuffies I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Quahog clams 4 ounces Butter 2 tablespoons Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces Chopped chorizo sausage 1/2 cup Minced onions 1/4 cup Minced celery 1/4 cup Minced green peppers 1 cup Dried fine bread crumbs 2 tablespoons Chopped fresh parsley 1/4 cup Water Emeril's Essence -- see * Note 1/4 cup Grated Parmigiano-Reggiano cheese Butchers twine * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Bring a pot of salted water to a boil. Add the clams and cover. Cook the clams for about 6 to 8 minutes or until the shells open, discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. Or, hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Place the clams, still in the shell on a parchment-lined baking sheet. In a mixing bowl, stir the butter and 1 tablespoon of garlic together. Season the butter with salt and pepper. Spoon the butter on a large piece of plastic wrap. Form the butter into a 1-inch log and cover tightly and place in the refrigerator. Refrigerate for 1 hour. In a saute pan, render the chorizo for 2 minutes. Add the onions, celery and peppers. Season with Emeril's Essence. Saute for 2 minutes. Stir in the remaining garlic and bread crumbs and remove from the heat. Stir in the water and parsley and season with Essence. Slice the compound butter into 12 equal slices. Season the clams with Essence. Place a slice of the butter on each clam. Place a 1/4 of a cup of the crust over the butter. Using your hands, pat the crust firmly into the clam shell. Top with the cheese. If using the poached clams, tie the shell tightly with butchers twine. Bake for 8 to 10 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley and Essence This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 23g Total Fat; (92% calories from fat); 1g Protein; 3g Carbohydrate; 62mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda’s Portuguese Ravioli Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Pasta Salted Cod Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Salt cod 2 quarts Milk -- divided 2 tablespoons Olive oil 1/2 cup Chopped onions 2 tablespoons Minced green onions 2 tablespoons Minced shallots 1/4 cup Chopped celery 1/4 cup Chopped green bell peppers 2 tablespoons Minced garlic 1 cup Brabant potatoes -- blanched 1/2 cup Peeled, seeded, chopped Italian plum tomatoes 1 teaspoon Crushed red pepper flakes 1/2 teaspoon Black pepper 1/4 cup Chopped fresh parsley 32 Wonton wrappers 1 Egg -- lightly beaten 1 recipe Portuguese Sauce -- see * Note 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 1/2 cup Grated Parmigiano-Reggiano cheese * Note: See the “Portuguese Sauce” recipe which is included in this collection. Two days before serving, place the salt cod in a bowl and cover with 1 quart of the milk to soak. Refrigerate for 24 hours, pour off the milk and discard it, and rinse the cod thoroughly under cold water. Soak the cod in the remaining 1 quart milk for another 24 hours, refrigerated. Repeat the rinsing process and dry the cod thoroughly. Cut the fish into a fine julienne. In a saute pan, heat the olive oil. Add the onions, green onions, shallots, celery, bell peppers and garlic. Saute for 2 minutes. Stir in the potatoes, tomatoes, red pepper, black pepper, and parsley and stir-fry for 3 minutes. Stir in the salt cod and stir-fry for 5 minutes. Remove from the heat. Separate the wonton wrappers until you have the thinnest possible skin, and brush with beaten egg. Mound 2 tablespoons of the filling on each of 16 wrappers and cover with the other 16. Crimp the edges with a fork. In a pot of boiling salted water, add the ravioli and cook for about 5 minutes. Remove with a slotted spoon. Season with salt and pepper. Spoon a small amount of the Portuguese Sauce in the center of a swallow bowl. Lay two ravioli on top of the sauce. Garnish with the green onions, brunoise peppers, and grated Parmesan Reggiano cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 524 Calories (kcal); 25g Total Fat; (43% calories from fat); 45g Protein; 29g Carbohydrate; 178mg Cholesterol; 3253mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda’s Salt Cod Fritters With Parsley Sauce Recipe By :Emeril Lagasse Serving Size : 15 Preparation Time :0:00 Categories : Fritters Salted Cod Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FRITTERS === 1 cup Salt cod Milk -- as required Vegetable oil -- for deep-frying 1 large Baked potato 1 Egg 1 tablespoon Chopped parsley 2 tablespoons Minced onion 1/2 tablespoon Minced garlic 1/2 tablespoon Baking powder 1 cup Flour -- maybe less 1/2 tablespoon Salt 1/4 tablespoon Freshly-ground white pepper === PARSLEY SAUCE === 1 tablespoon Minced shallots 1 tablespoon Minced garlic 3/4 cup Finely-chopped parsley 1 tablespoon Capers, chopped, with juice Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Make fritters: Three days ahead, cover salt cod with milk and soak, refrigerated, changing milk several times. Rinse cod under cold running water and flake. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. Scrape out insides of baked potato into a mixing bowl and add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop from spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with parsley sauce. Make parsley sauce: In a small bowl combine all ingredients, taste and adjust seasonings. This recipe yields about 15 fritters. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 1g Total Fat; (7% calories from fat); 12g Protein; 10g Carbohydrate; 36mg Cholesterol; 1376mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hilda’s Shake And Bake Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Chicken -- cut into 10 pieces Crushed red pepper -- to taste Drizzle of olive oil 2 cups Bread crumbs 1/4 cup Finely-chopped parsley Salt -- to taste Cayenne pepper -- to taste Preheat the oven to 375 degrees. Season the chicken with crushed red pepper and salt. Using your hands, rub olive oil over each piece of chicken. Place the bread crumbs and parsley in a large zip-lock bag. Season the crumbs with salt and cayenne. Add the chicken to the bag and shake the bag until the chicken is coated completely. Place the chicken pieces, on a parchment-lined 1/2-inch sheet pan. Bake the chicken for 25 to 30 minutes or until the chicken is crispy and the juices run clear. Remove from the oven and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 919 Calories (kcal); 54g Total Fat; (54% calories from fat); 63g Protein; 39g Carbohydrate; 298mg Cholesterol; 694mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hoisin Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Jalapenos -- seeded, chopped fine 1 1/2 cups Sugar 1 quart Hoisin sauce 2 cups Water Juice of two small limes 2 tablespoons Minced garlic In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a 2-quart container. Allow the sauce to sit for at least 1 hour to allow the sugar to dissolve, stirring occasionally. This recipe yields 1 1/2 quarts of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2378 broadcast 05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 3451 Calories (kcal); 35g Total Fat; (8% calories from fat); 35g Protein; 759g Carbohydrate; 31mg Cholesterol; 16558mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 49 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Holiday Mimosas Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Grand Marnier Centenaire or Cent Cinquantenaire liqueur 2 tablespoons sugar 1 bottle Brut non-vintage Champagne -- chilled 1 cup freshly-squeezed orange juice Pour 1/4 cup of the Grand Marnier into a shallow bowl, and put the sugar into a saucer. Dip the rims of 6 Champagne glasses first in the Grand Marnier, then into the sugar to form a crust. Pour the remaining 1/4 cup Grand Marnier, the Champagne and orange juice into a large decorative pitcher and divide among the 6 prepared Champagne glasses. Serve immediately. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Hollandaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks Juice of 1/2 lemon 6 ounces Clarified butter -- warm Tabasco Sauce -- to taste Salt -- to taste Freshly-ground white pepper -- to taste In a small bowl set over a pan of barely simmering water whisk egg yolks with lemon juice until pale yellow and foamy. Pour in butter in a thin stream, whisking constantly, until sauce emulsifies. Season to taste with Tabasco, salt and white pepper. Keep warm in bowl over hot, not boiling, water. This recipe yields about 1 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-051 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1609 Calories (kcal); 179g Total Fat; (98% calories from fat); 6g Protein; 1g Carbohydrate; 861mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Hollandaise Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Egg yolks Juice from one lemon 1 tablespoon Water 2 teaspoons Prepared mustard 1 tablespoon Chopped parsley 1/2 pound Butter -- melted and warm In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Serve warm. This recipe yields about 1 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1874 Calories (kcal); 205g Total Fat; (96% calories from fat); 14g Protein; 2g Carbohydrate; 1348mg Cholesterol; 2031mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Hollandaise Sauce III Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large egg yolks 2 teaspoons lemon juice 1/8 teaspoon hot sauce 4 teaspoons water Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound unsalted butter - (2 sticks) -- melted In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed. This recipe yields about 1 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 20g Total Fat; (77% calories from fat); 11g Protein; 2g Carbohydrate; 851mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hollandaise With Fresh Asparagus Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bunch Asparagus 4 Egg yolks 2 teaspoons Fresh lemon juice 1 tablespoon Water 1 tablespoon Dijon mustard 2 teaspoons Finely-chopped parsley 1/2 pound Butter -- melted and warm Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper. While the asparagus are blanching, prepare the sauce. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Place the asparagus on a platter and spoon the Hollandaise sauce over the top. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 51g Total Fat; (96% calories from fat); 4g Protein; 1g Carbohydrate; 337mg Cholesterol; 523mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Home-Cured Tasso Ham Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 1 1/2 tablespoons freshly-ground black pepper 1 1/4 tablespoons cayenne 5 tablespoons paprika 1 tablespoons granulated garlic 1 1/2 tablespoons granulated onion 1 tablespoon onion powder 2 1/2 pounds lean pork butt -- cut 1" thick slices, about 4 to 5 oz ea In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of pork in the spice mix. Press the spice mix well into each piece. Wrap the Tasso in plastic wrap, about 4 pieces together. Refrigerate for a minimum of 3 days or up to 1 week. This recipe yields 2 1/2 pounds. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C41) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g Protein; 34g Carbohydrate; 0mg Cholesterol; 12809mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Home-Style French Bread Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes active dry yeast - (1/4 oz ea) 1 tablespoon sugar -- plus 2 teaspoons sugar 2 cups warm water -- (abt 110 degrees) 1 1/2 tablespoons salt 5 cups flour 4 tablespoons yellow cornmeal 1 egg yolk -- mixed with 1 tablespoon water Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour. Preheat the oven to 400 degrees. With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves. Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve. This recipe yields 2 large loaves. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C38) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 2541 Calories (kcal); 12g Total Fat; (4% calories from fat); 70g Protein; 525g Carbohydrate; 213mg Cholesterol; 9628mg Sodium Food Exchanges: 33 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "Louisiana Real and Rustic Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1996) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Baked Beans Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Dried Beans Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Bacon -- diced 2 cups Diced onions 1 tablespoon Chopped garlic 1 pound Dried navy white beans -- soaked overnight, and drained 1/2 cup Steen's 100 percent Pure Cane Syrup 1/2 cup Light brown sugar 2 1/2 cups Ketchup 1/4 cup Yellow mustard Salt -- to taste Freshly-ground black pepper -- to taste 1 gallon Chicken stock 2 Bay leaves In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 674 Calories (kcal); 39g Total Fat; (53% calories from fat); 28g Protein; 48g Carbohydrate; 64mg Cholesterol; 8251mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Buttermilk And Black Pepper Petite Biscuits Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1 teaspoon Baking powder 1/8 teaspoon Baking soda 1/4 teaspoon Salt 1 tablespoon Cracked black pepper 2 tablespoons Vegetable shortening 1/4 cup Buttermilk -- plus 1 teaspoon Buttermilk Preheat the oven to 375 degrees. In a mixing bowl, combine the dry ingredients and blend thoroughly. Cream in the shortening with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until its thoroughly incorporated and you have a smooth ball of dough. Do not overwork or overhandle the dough. Lightly flour surface, roll out the dough with a rolling pin to a circle about ??-inches in diameter, 1/2-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. Place the biscuits on a baking sheet and bake until golden-brown, about 15 minutes. This recipe yields 1 dozen biscuits. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 2g Total Fat; (34% calories from fat); 1g Protein; 9g Carbohydrate; trace Cholesterol; 104mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Chicken And Vegetable Soup Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 chicken - (3 lbs) -- boned, skinned, and visible fat removed, diced, (save the bones and carcass) Creole seasoning -- see * Note 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1/2 cup chopped green onions 2 tablespoons minced garlic 1/4 cup fresh parsley leaves 2 tablespoons chopped fresh basil 4 bay leaves 2 cups assorted chopped fresh vegetables, such as beans, zucchini, yellow squash, or cabbage 1 1/2 cups torn cleaned and stemmed spinach leaves 1 pinch crushed red pepper 3 quarts chicken stock 1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc. 12 small thermoses 1 cup finely-chopped fresh parsley leaves 12 small resealable plastic snack bags * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones and carcass and sauté for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Sauté the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and sauté for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely. At lunch time, garnish your soup with the parsley. This recipe yields about 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D56) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 3g Total Fat; (47% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 2593mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Chocolate Chip Sandwich Bread Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope dry yeast - (1/4 oz) 2 tablespoons sugar 2 tablespoons vegetable oil -- plus 2 teaspoons vegetable oil 1 cup warm water -- (about 110 degree) 3 1/2 cups bleached all-purpose flour 1 teaspoon salt 2 cups semisweet chocolate chips 1 large egg -- beaten Combine the yeast, sugar, 2 tablespoons of the oil, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the flour, salt and chocolate chips. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with 1 teaspoon of the oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough a couple of times and form into a 6-inch loaf. Grease a loaf pan with the remaining 1 teaspoon of the oil. Place the dough into the prepared pan. Using a sharp knife, make 3 slits across the top of the dough. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Brush the top of the bread with the beaten egg. Place in the oven and bake for 30 to 35 minutes or until slightly brown and hollow sounding when the top is tapped. Remove from the oven and cool on a wire rack. This recipe yields 1 loaf. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D56) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 2093 Calories (kcal); 142g Total Fat; (55% calories from fat); 20g Protein; 239g Carbohydrate; 187mg Cholesterol; 2231mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 16 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Farmer's Cheese Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cheese Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Cream cheese - (12 oz) 1/4 cup Butter 1 tablespoon Minced garlic 1 tablespoon Chopped basil 1 tablespoon Chopped chervil 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground white pepper -- to taste In a food processor, combine all the ingredients and blend until smooth. Spoon the cheese onto plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to marry. This recipe yields 1 3/4 cups of cheese. Comments: This is similar to Boursin brand of cheese available in stores. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2337 broadcast 06-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 46g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 124mg Cholesterol; 472mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Lady Fingers Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 3/4 cup Sifted flour -- plus 2 tablespoons Sifted flour 4 Egg yolks 1/2 cup Sugar 4 Egg whites -- beaten until stiff 1 pinch Salt 1 teaspoon Vanilla Powdered sugar -- for dusting Preheat the oven to 350 degrees. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the lady fingers with powdered sugar. Bake for 15 to 18 minutes, or until just firm on the outside and soft in the center. This recipe yields 24 lady fingers. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from LAVARENE PRATIQUE COOKBOOK, by Anne Willan, published by Crown From the TV FOOD NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 2g Total Fat; (31% calories from fat); 1g Protein; 8g Carbohydrate; 38mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Mayonnaise Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Fresh lemon juice 1 cup Olive oil 1/8 teaspoon Freshly-ground black pepper 1/2 teaspoon Salt In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. This recipe yields 1 1/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1979 Calories (kcal); 220g Total Fat; (98% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 1122mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Homemade Party Mix Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Cashews 1/2 pound Hot roasted peanuts 2 cups Pretzel nuggets 8 cups Waffle cereal (such as Chex) 1 cup Butter 1/2 cup Worcestershire sauce 2 tablespoons Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 325 degrees. In a large bowl combine nuts, pretzels and cereal. Melt butter with Worcestershire sauce and drizzle over nut mixture; sprinkle with Bayou Blast. Toss to coat completely, pour onto a cookie sheet and bake until crisp and tasty, about 25 minutes. This recipe yields approximately 12 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 3030 Calories (kcal); 293g Total Fat; (83% calories from fat); 41g Protein; 86g Carbohydrate; 497mg Cholesterol; 3088mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 56 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Pectin Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Canning Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Underripe Granny Smith apples -- washed, and cut into eighths (not peeled or cored) 4 cups Water In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months. This recipe yields 1 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from PRESERVING THE TASTE by Edon Waycott, (Hearst Books) From the TV FOOD NETWORK - (Show # EM-1B55 broadcast 07-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Homemade Spicy Turkey Sausage Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Poultry Sausage Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds turkey meat -- diced 1/2 cup chopped garlic 6 teaspoons chili powder 4 tablespoons paprika 2 teaspoons cayenne 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon crushed red pepper 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon freshly-ground black pepper 2 teaspoons onion powder 1/2 teaspoon garlic powder Sausage casings - (1 1/2" dia) -- as needed In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Prepare the smoker. Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe yields about 2 3/4 pounds. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 3/4 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 8g Total Fat; (21% calories from fat); 12g Protein; 56g Carbohydrate; 0mg Cholesterol; 4447mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Thousand Island Spread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg Juice of 1 lemon 1/4 cup Chopped onions 1/4 cup Chopped green bell peppers 1/4 cup Chopped sweet pickles 1/4 cup Chopped green olives 1 tablespoon Chopped pimientos 1 Hard-boiled egg -- finely chopped 3 tablespoons Ketchup 1 tablespoon Finely-chopped fresh chives 1 tablespoon Chili sauce Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Vegetable oil Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Re-season if necessary. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C29) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2192 Calories (kcal); 228g Total Fat; (91% calories from fat); 13g Protein; 33g Carbohydrate; 399mg Cholesterol; 1032mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 44 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped onion 2 tablespoons Finely-chopped garlic 2 teaspoons Salt 1/2 teaspoon Freshly-ground white pepper 2 1/2 cups Chopped, peeled tomatoes with juice 1/4 cup Chopped fresh basil 1/2 cup Chicken stock Freshly-ground black pepper -- to taste 1 pinch Sugar Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and about 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 14g Total Fat; (76% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 5340mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Yogurt Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Dairy Dishes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Milk 3 tablespoons Commercial plain yogurt -- (heaping tbsps) Sugar or honey -- to sweeten 1 pint Raspberries -- for serving There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer. Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees. In a small bowl blend yogurt with 1/4 cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries. Yogurt will keep for 4 to 5 days, covered and refrigerated. This recipe yields about 1 quart of homemade yogurt. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2157 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 724 Calories (kcal); 34g Total Fat; (41% calories from fat); 34g Protein; 75g Carbohydrate; 133mg Cholesterol; 478mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Homestyle Barbecue Shrimp Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large Shrimp - (1 1/2 lbs) -- peeled, tails on 1 teaspoon Cracked black pepper 1 1/2 teaspoons Bayou Blast -- see * Note 2 teaspoons Olive oil 8 tablespoons Worcestershire sauce Juice of 2 lemons 4 tablespoons Shrimp stock 4 tablespoons Chilled butter -- cut in 8 pieces Tabasco sauce Jalapeno Biscuits -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Jalapeno Biscuits” recipes which are included in this collection. Toss shrimp with 1/2 teaspoon of the pepper and half of the Bayou Blast. Heat oil in a large skillet over high heat. When oil begins to smoke, add shrimp and sear first side 1 1/2 minutes. Turn shrimp and immediately add Worcestershire, lemon juice and shrimp stock. Stir in remaining pepper and Creole seasoning. Remove skillet from heat and add butter, 1 piece at a time, stirring constantly until it is fully incorporated, and a few drops Tabasco, to taste. Divide shrimps among 4 plates, top with a spoonful of sauce and serve with Jalapeno Biscuits alongside. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 2g Total Fat; (44% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Fruit Shortcakes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Flour 1 1/2 tablespoons Baking powder 1/2 teaspoon Salt 1/2 cup Honey 1 Peach - (to 2) -- chopped 5 tablespoons Shortening 1/2 cup Heavy cream - (to 3/4 cup) 2 cups Macerated peaches and blackberries (1 cup of sliced peaches, 1 cup blackberries, 1 cup sugar, and Grand Marnier to taste) 2 scoops Vanilla bean ice cream Fresh mint sprigs Powdered sugar Preheat the oven to 425 degrees. In a mixing bowl, combine the flour, baking powder, salt, and honey. Stir in the peaches. Cut the shortening into the flour mixture until it resembles a mealy texture. Slowly stir in the cream until the mixture resembles a wet mass of dough. Turn the dough out onto a floured surface. Pat the dough down and dust with flour. Gently fold the edges of the dough into the center. This will insure light and fluffy biscuits. Incorporate enough flour into the dough where it is not sticky. Pat the dough into a circle and ?-inch in diameter. Using a biscuit cutter, cut the biscuits out and place on a floured baking sheet pan. Bake for about 15 minutes, or until the biscuits are golden. Slice the biscuit in half. Place one half in the center of the plate. Spoon the berries over the biscuit. Place a scoop of ice cream on top of the berries. Place the top of the biscuit over the ice cream, securing in place so the biscuit won't fall off the ice cream. Spoon the berries over the biscuit. Garnish with mint and powdered sugar. This recipe yields 8 biscuits. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2381 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2230 Calories (kcal); 67g Total Fat; (26% calories from fat); 33g Protein; 383g Carbohydrate; 0mg Cholesterol; 3273mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Glaze Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Confectioners' sugar 1/2 cup Honey 1/2 teaspoon Vanilla 3 tablespoons Hot water In a mixing bowl whisk sugar with honey and vanilla to a maple sugar consistency. Add about 3 tablespoonfuls hot water, a spoonful at a time, until thinned to glazing constintency. This recipe yields enough glaze for 18 doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-116 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 522 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 140g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Hoppin' John Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 large Ham hock 1 cup Onion -- chopped 1/2 cup Celery -- chopped 1/2 cup Green pepper -- chopped 1 tablespoon Chopped garlic 1 pound Black-eyed peas -- soaked overnight, and rinsed 1 quart Chicken stock 1 Bay leaf 1 teaspoon Dry thyme leaves Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste 3 tablespoons Finely-chopped green onion 3 cups Steamed white rice Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 872mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hoppin' John's Huguenot Torte Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Ground pecans 3/4 cup Ground English walnuts 1/2 cup Ground black walnuts 2 medium Apples -- peeled 4 large Eggs -- room temperature 1 large Egg yolk -- room temperature 1 3/4 cups Sugar 3/4 cup Unbleached all-purpose flour 16 Perfect pecan halves Granulated sugar -- for pecans 2/3 cup Cream Prepare two 9-inch cake pans by lightly greasing them, lining them with waxed paper or parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to 375 degrees and put a pan of water in the bottom of the oven. Mix the ground nuts together. Very finely chop the apples with a knife. You should have 1 3/4 cups. In a warmed electric mixer bowl, beat the eggs and egg yolk on high speed until doubled in volume. It may take 10 minutes or more. Slowly add the sugar while beating and continue beating until the volume is tripled. The eggs should be very thick and light in color. Don't be afraid of over-beating. Sift the flour over the egg mixture. Sprinkle the ground nuts over all, followed by the apples. With a large spatula, fold the mixture together rapidly but gently, being certain to bring all the elements from the bottom of the bowl up into the mixture. Divide the batter between 2 cake pans and bake in the middle of the oven for about 25 to 30 minutes, or until the top is golden brown and the sides have begun to pull away. Do not push on the meringue like top, or it may cave in. Place on a rack in a draft-free place and let cool completely. Lightly toast the pecan halves while the cakes are in the oven. While the pecans are hot, quickly dip them in water and then roll them in granulated sugar until they are lightly coated. Let them dry on a rack. The cakes must be perfectly cool, or the heat with melt the cream. Invert the pans to remove the cakes, discarding the paper liners, and turn the cakes back over again so that the crusty top surface is in its original position. Place each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment, whip the cream with some sugar until stiff and place 8 dollops of the cream evenly around each cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon neat. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from HOPPIN' JOHN'S LOWCOUNTRY COOKING by John Martin Taylor, published by Bantam From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 9g Total Fat; (40% calories from fat); 3g Protein; 26g Carbohydrate; 69mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Horseradish Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Pan gravy (or 2 cups prepared gravy) 2 tablespoons Prepared horseradish 1/2 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, whisk the gravy, horseradish and cream together, over medium heat. Cook the sauce for 4 to 5 minutes. Season to taste with salt and pepper. This recipe yields about 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 44g Total Fat; (91% calories from fat); 3g Protein; 7g Carbohydrate; 163mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Horseradish-Crusted Rib Roast Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Oil 2 pounds Rib roast - (4-rib section) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Whole-grain mustard 1 cup Finely-grated fresh horseradish root 1 cup Reduced beef stock (jus) 2 tablespoons Chopped parsley -- for garnish Preheat oven to 400 degrees. In a large skillet heat oil until very hot. Generously season rib roast and sear on all sides. Remove to a cutting board and allow to cool slightly. Brush roast with mustard (mustard will make horseradish adhere). Carefully pack horseradish all over top part of roast to form a crust. Place roast on a rack in a roasting pan and roast 25 minutes, or until internal temperature registers 150 degrees on an instant-reading thermometer. Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes. To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat. Carve roast into 4 ribs and spoon sauce over. Garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 7g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Horseradish-Garlic Burgers Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Prime ground beef - (85% to 90% lean) 1 tablespoon Prepared horseradish 1 tablespoon Roasted garlic paste 1 teaspoon Chopped fresh thyme 1 teaspoon Chopped fresh chives Salt -- to taste Freshly-ground black pepper -- to taste 2 slices Havarti cheese 2 Onion rolls 1 tablespoon Butter -- softened Waffle-cut potatoes -- fried for garnish Preheat a barbecue or stovetop grill to very hot. Combine beef, horseradish, garlic paste and herbs. Mix well and season with salt and pepper to taste. Divide mixture and form 2 firm, round, 3/4-inch thick patties. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in half and brush with butter. Flip burgers and continue to cook 5 more minutes. Place buns, butter side down, on cooler part of grill and toast. Top each burger with a slice of cheese and continue to cook until cheese melts. Assemble burgers and serve them with fried potatoes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2135 broadcast 05-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 526 Calories (kcal); 48g Total Fat; (78% calories from fat); 27g Protein; 2g Carbohydrate; 140mg Cholesterol; 880mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Horseradishey Potatoes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Small red-skinned potatoes -- quartered 1/2 cup Quick Horseradish Sauce -- see * Note (or 1/2 cup sour cream) 2 tablespoons Butter 1 tablespoon Cream Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Grated Parmesan cheese 3 tablespoons Finely-grated fresh horseradish root 1 tablespoon Chopped parsley 1 tablespoon Olive oil * Note see the "Quick Horseradish Sauce" recipe which is included in this collection. Preheat broiler. Cook potatoes in salted water until very tender. Drain and mash potatoes in the pot. Add Quick Horseradish Sauce, butter and cream; season to taste with salt and pepper. Transfer to a buttered ovenproof gratin or baking dish. Mix together remaining ingredients and spread over top. Broil until top is brown and crisp. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 22g Total Fat; (92% calories from fat); 3g Protein; 1g Carbohydrate; 43mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot And Sour Cabbage Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Cabbage Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head Napa cabbage - (abt 1 1/2 lbs) 3 tablespoons Vegetable oil 1 One-inch slice of fresh ginger 1 tablespoon Chili paste 1/2 cup Chicken stock 1 tablespoon Soy sauce 2 tablespoons Rice vinegar 1 teaspoon Sesame oil Salt -- to taste 1 teaspoon Crushed red pepperflakes 1 tablespoon Toasted sesame seeds Wash cabbage, remove and discard outer leaves. Thinly shred remaining cabbage. In a wok bring oil to smoking point over high heat. Add the ginger slice and stir fry 1 minute, discard ginger. Add cabbage and stir fry for 1 minute. Add chile paste, stock, soy sauce, vinegar, and sesame oil. Reduce the heat and cook, stirring occasionally for 8 minutes. Season with salt to taste. Serve topped with the crushed red pepper flakes and sesame seeds. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 8g Total Fat; (91% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 367mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot And Sour Soup Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Dried wooden ear mushrooms 1 cup Hot water 2 tablespoons Vegetable oil 1/2 pound Lean pork -- julienned Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces Straw mushrooms -- washed, trimmed, and sliced 4 ounces Bamboo shoots 6 ounces Bean curd -- shredded 2 quarts Chicken stock 1/3 cup Cornstarch 1/2 cup Water 1/4 cup Soy sauce 1/4 cup Rice wine vinegar 4 Eggs -- beaten 1/2 cup Chopped green onions, green part only Chili oil -- to taste Soak the mushrooms in the warm water for 30 minutes. Drain and julienne the mushrooms. In a wok, over medium heat, add the oil. Season the pork with salt and pepper. When the oil is hot, add the pork and stir-fry for 2 minutes. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve the cornstarch in the water. Stir the cornstarch mixture into simmering liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the soy sauce and rice wine vinegar. In a wide circle, stir in the beaten eggs. Stir gently until the eggs are cooked. Reseason with salt and pepper. Stir in the green onions. Ladle into bowls and serve warm. Pass the chili oil at the table, in case any one needs some heat. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 5g Total Fat; (49% calories from fat); 4g Protein; 7g Carbohydrate; 75mg Cholesterol; 2183mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Chorizo Tamales Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Sausage Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DOUGH === 10 tablespoons Vegetable shortening -- room temperature 1 1/2 cups Masa harina 1 cup Cornmeal 1 teaspoon Baking powder 1/4 teaspoon Cayenne powder 1/4 teaspoon Ground cumin 1/4 teaspoon Freshly-ground black pepper 2 teaspoons Salt 1 cup Chicken stock 14 Corn husks -- soaked in water -- for 30 minutes === FILLING === 1 tablespoon Olive oil 1/2 cup Chopped onions 2 tablespoons Minced shallots 1 teaspoon Minced garlic 6 ounces Uncooked chorizo sausage === SALSA === 1/2 cup Cooked black beans 1 Roasted red pepper -- seeded, diced small 1/2 teaspoon Minced jalapeno pepper 2 teaspoons Chopped fresh cilantro Juice of one lemon Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === Emeril’s Essence -- see * Note Fresh cilantro sprigs * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the dough: In a Kitchen Aid, whisk the shortening until light and fluffy. In a mixing bowl, combine all the dry ingredients together. Gradually stir in the stock and form a soft dough. With the mixer on medium, slowly add the dough mixture into the shortening, the mixture will be sticky. For the filling: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions,shallots, and garlic. Saute for 1 minute. Add the chorizo and continue cooking for 5 minutes. Drain the oil and reserve the chorizo mixture. Drain the corn husks and pat dry. Tear 12 strips 1/6-inch wide from 2 of the husks for tying the tamales. Place 2 husks together with the large ends overlapping by 2 inches. Repeat for the remaining husks. Divide the tamale dough evenly between the husks and spread in the center, leaving 1 inch at each end uncovered. Place the chorizo mixture on top of the dough and roll the corn husks so that the filling is completely enclosed. Twist and tie each end with the 1/6-inch strips already torn off. Steam the tamales in a vegetable basket set in a saucepan and covered with a tight-fitting lid. Steam for 30 to 35 minutes. The tamales are done when the dough comes away from the sides. For the salsa: In a mixing bowl, combine all the ingredients together and season with salt and pepper. Place tamales on an over-sized platter, open two of the tamales leaving part of the husk on. Spoon the salsa over the top. Garnish with Emeril’s Essence and fresh cilantro. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2305 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 25g Total Fat; (52% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 1153mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Cross Buns Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Dry yeast - (1/4 oz) 3/4 cup Sugar 1 1/2 cups Warm milk -- (abt 110 degrees) 1 stick Butter -- melted 1 Egg 1/2 cup Raisins 1 teaspoon Salt 1/2 teaspoon Ground cardamom 3 1/2 cups Bleached all-purpose flour 1 teaspoon Vegetable oil 1 large Egg -- beaten 1 cup Powdered sugar 3 tablespoons Milk Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm. This recipe yields about 1 dozen buns. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C17) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 10g Total Fat; (41% calories from fat); 2g Protein; 29g Carbohydrate; 57mg Cholesterol; 283mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Jalapeño Crab Dip Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lump crabmeat -- picked over for shells and cartilage 1 teaspoon chopped garlic 1/2 cup chopped pickled jalapeños 1/4 pound Monterey Jack cheese with jalapeños -- grated 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon salt 1/2 cup mayonnaise 2 ounces Parmigiano-Reggiano cheese - grated === TOASTED CROUTONS === 1 loaf French bread - (abt 8" dia by 15" long) -- ends trimmed, cut crosswise into 1/4" thick slices 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper For the croutons: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. (Yields about 32 croutons) For the crab dip: Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jalapeños, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size baking dish. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons. This recipe yields 8 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 21g Total Fat; (80% calories from fat); 11g Protein; 1g Carbohydrate; 49mg Cholesterol; 590mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Mayonnaise-Glazed Scallops Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE MAYONNAISE === 1 large egg 1 teaspoon Dijon mustard 1 tablespoon homemade hot-pepper sauce (or use store bought) 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/4 teaspoon red pepper flakes 1 cup olive oil === FOR THE SCALLOPS === 12 large scallop shells - (available at gourmet shops) 24 large sea scallops -- each cut horizontally in half 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/4 cup chopped green onions or scallions -- green parts only Preheat the oven to 400 degrees. In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire, salt, black pepper, and red pepper flakes. Process until smooth, about 30 seconds. With the motor running, pour in the oil in a slow, steady stream. The mixture will thicken. Refrigerate until ready to use. Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Place 2 scallops in each shell and spoon about 2 tablespoons of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes. Garnish with the green onions and serve hot. This recipe yields 12 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C73) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 19g Total Fat; (89% calories from fat); 4g Protein; 1g Carbohydrate; 22mg Cholesterol; 224mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Open-Faced Chicken Loaf Sandwich Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds White and dark chicken meat -- coarsely ground 1 cup Chopped onions 2 tablespoons Chopped garlic 1/2 cup Chopped celery 1/2 cup Chopped green bell peppers 2 tablespoons Finely-chopped fresh parsley leaves 1 Egg 2 teaspoons Salt 1/2 teaspoon Freshly-ground black pepper 3/4 teaspoon Cayenne pepper 1 teaspoon Worcestershire sauce 1 dash Hot pepper sauce 1 cup Dried fine bread crumbs 20 slices French Bread, about 1" thick -- toasted 5 cups Mashed potatoes -- hot 5 cups Brown gravy -- hot Preheat the oven to 350 degrees. In a mixing bowl, combine the chicken, onions, garlic, celery, bell peppers, and parsley. Mix thoroughly. Add the egg, salt, black pepper, cayenne, Worcestershire sauce, hot pepper, and bread crumbs. Using your hands, mix well. Mold the mixture into a 5- by 10-inch loaf and place on baking sheet lined with aluminum foil. Bake for 1 hour or until juices run clear. Remove from the oven and let stand for 10 minutes before slicing. Slice the loaf into 1/2-inch pieces. Assemble an open-faced sandwich, using the bread, sliced chicken, mashed potatoes and gravy. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g Protein; 23g Carbohydrate; 22mg Cholesterol; 1228mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Rice Wine And Sesame Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sesame seeds -- toasted 1 teaspoon Salt 2/3 cup Chicken stock 1/4 cup Rice wine vinegar 1/4 cup Sesame oil 1/4 cup Honey 4 tablespoons Soy sauce 8 turns Freshly-ground black pepper In a saucepan add the sesame seeds, salt, stock, vinegar, oil, honey and soy sauce and whisk over high heat until the mixture comes to a full boil. Turn the heat down to medium, add the black pepper and cook, whisking, for 3 minutes. Remove from heat. This recipe yields 2/3 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2265 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 904 Calories (kcal); 64g Total Fat; (60% calories from fat); 8g Protein; 84g Carbohydrate; 0mg Cholesterol; 7684mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Tabasco or serrano chiles -- stemmed, and cut crosswise into 1/8" slices 3 Garlic cloves -- sliced 1/2 cup Thinly-sliced onions 3/4 teaspoon Salt 1 teaspoon Vegetable oil 2 cups Water 1 cup Distilled white vinegar Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months. This recipe yields 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C21) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 5g Total Fat; (74% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1615mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Sesame Drizzle Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sesame seeds 1 teaspoon Salt 1 cup Chicken stock 1/4 cup Sesame oil 1/4 cup Honey 1 tablespoon Soy sauce -- plus 1 teaspoon Soy sauce Freshly-ground black pepper -- to taste In a small saute pan, over medium-high heat, toast the sesame seeds until golden, about 2 minutes. Add the salt, chicken stock, sesame oil, honey and soy sauce. Whisk well. Bring the liquid to a boil, reduce the heat medium-low and simmer for 3 minutes. Season with black pepper. Remove from the heat and keep warm. This recipe yields 1 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 877 Calories (kcal); 64g Total Fat; (63% calories from fat); 6g Protein; 77g Carbohydrate; 0mg Cholesterol; 5656mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hugo's BBQ Shrimp With Blue Cheese Slaw Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE BBQ SAUCE === 10 ounces Worcestershire sauce 10 ounces soy sauce 1 lemon -- juiced 10 ounces tomato puree 4 tablespoons dark brown sugar 2 cups heavy whipping cream === FOR THE MAYTAG BLUE CHEESE SLAW === 1 egg 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 2 cups peanut oil 1 ounce Maytag blue cheese -- crumbled 1/2 head green cabbage -- shredded 3 green onions -- sliced thin 1/2 cup Maytag blue cheese === FOR THE BBQ SHRIMP === 36 large shrimp -- peeled, deveined Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup peanut oil 2 cups BBQ sauce -- (see above) For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes and remove from the heat. In a large saucepot add the cream and bring to a boil. Simmer until the cream is thick enough to coat the back of a spoon. Stir in some of the BBQ base until you like the flavor. Bring the mixture back to a boil and simmer again until it coats the back of a spoon. For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add the peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well. For the BBQ Shrimp: Season the shrimp with salt and pepper. In a hot sauté pan, add the oil and heat. Add the shrimp and cook until done To Finish: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each of the shrimp and sauce the plate. Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D66) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1163 Calories (kcal); 112g Total Fat; (84% calories from fat); 14g Protein; 31g Carbohydrate; 195mg Cholesterol; 3481mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 22 Fat; 1 Other Carbohydrates NOTES : Recipe courtesy Rosemary's Restaurant Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hummus Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dried chick peas -- soaked overnight -- until tender 1/4 cup Tahini 1 teaspoon Chopped garlic 1/4 cup Lemon juice 2 tablespoons Olive oil 1/2 cup Cooking liquid from the peas (or 1/2 cup water) 1/2 teaspoon Cumin Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Olive oil 3 Oregano sprigs 2 Pita bread rounds 1 Lemon -- cut in half 1 cup Large-diced tomato 1 cup Cucumber -- peel, seed, -- and slice 1/2" thick In the food processor blend the chick peas, tahini, garlic, lemon juice, olive oil, and cumin until smooth. Add enough water to slightly thin it out. Season with salt and pepper. Remove from the processor and place in a pretty dish. Heat 1/2 tablespoon of the remaining olive oil in a skillet large enough to fit the pita bread. Throw in the oregano springs, and top with the pita bread. Hold the pita bread down with one hand and with your other hand squeeze the juice from one half of the lemon around the rim of the pan so it goes down into the pan , under the pita. Hold the pita in place until you feel it begin to heat through. Flip it over and cook for 2 minutes longer. Repeat with the other pita. Cut each pita into 4 wedges. Smear on some hummus and top with tomatoes and cucumbers. This recipe yields 8 appetizer wedges. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2167 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 9g Total Fat; (58% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hummus Bi Tahina - (Chickpea Spread With Pita Bread) Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Canned chickpeas Juice of one lemon 2 tablespoons Tahini paste 1 tablespoon Minced garlic 1/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Drizzle of olive oil 1 cup Kalamata olives -- pitted Fresh Pita Bread -- see * Note * Note: See the "Fresh Pita Bread" recipe which is included in this collection. In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add the olive oil, a little at a time. Season with salt and pepper. Spoon the hummus in the center of a large platter. Drizzle the hummus with olive oil. Arrange the black olives and Fresh Pita Bread around the hummus. This recipe yields about 2 cups hummus for ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1117 Calories (kcal); 117g Total Fat; (93% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3770mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hushpuppies Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1/2 cup Yellow cornmeal 1/2 cup Masa flour 1 tablespoon Baking powder 2 teaspoons Salt 1/2 cup Chopped onions 1/2 cup Chopped bell peppers 1 tablespoon Chopped garlic 3 Eggs -- beaten 1 cup Milk 1/2 cup Vegetable oil 1/2 teaspoon Tabasco hot sauce 2 teaspoons Worcestershire sauce Oil -- for frying Salt -- to taste Freshly-ground black pepper -- to taste Preheat the fryer. In a mixing bowl, combine all the dry ingredients. Stir in the onions, bell peppers, and garlic. Stir in the eggs, milk, oil, Tabasco sauce, and Worcestershire sauce. Mix the batter until all the ingredients are incorporated. Carefully spoon a tablespoon of the batter at a time into the hot oil. Fry the hushpuppies until golden-brown, stirring constantly for overall browning, about 3 minutes. Remove the hushpuppies from the oil and drain on a paper-lined plate. Season with salt and pepper. This recipe yields about 2 dozen hushpuppies. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 6g Total Fat; (57% calories from fat); 2g Protein; 7g Carbohydrate; 25mg Cholesterol; 255mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ice Box Fried Rice Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil 2 cups Chopped meat, vegetables and/or nuts -- (abt 2 cups) (choose a delicious combination of leftove 2 cups Leftover rice 3 Eggs -- beaten 3 tablespoons Soy sauce 2 tablespoons Sesame oil 2 tablespoons Chopped green onions Salt -- to taste Freshly-ground black pepper -- to taste Heat wok over high heat and film bottom with oil. Add your leftovers and briefly stir-fry. Add rice and stir-fry to reheat, 5 minutes. Push rice up sides of wok and add eggs to center. Quickly stir to cook them, then incorporate into rice. Add soy sauce, sesame oil and green onions. Taste and adjust seasonings if needed. Thie recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-122 broadcast 11-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 14g Total Fat; (77% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 1085mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ice Cream Bomb Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece Chocolate sponge cake - (11" by 14") 1 1/2 quarts Stainless mixing bowl 1 pint Creole Cream Cheese And Praline Ice Cream -- see * Note 1 pint Chicory Coffee Ice Cream -- see * Note 1 pint Chocolate Ice Cream 2 cups Sweetened whipped cream 2 cups Chocolate sauce Powdered sugar -- in a shaker * Note: See the "Creole Cream Cheese And Praline Ice Cream" and "Chicory Coffee Ice Cream" recipes which are included in this collection. Place the mixing bowl, upside down on the sponge cake. Using a knife, cut out the shape of the bowl, discarding the scraps. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches with the Chicory Coffee Ice Cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Creole Cream Cheese And Praline Ice Cream evenly over the bottom and the sides, about 3 inches of the Coffee ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Fill the center of the bowl with the chocolate ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap and place in the freezer. Freeze the mold until firm, about 2 hours. Remove the mold from the freezer and unmold. Remove the plastic wrap and discard. Garnish the mold with the whipped cream. Drizzle each slice of the bomb with chocolate sauce and powdered sugar before serving. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 2g Total Fat; (43% calories from fat); 1g Protein; 6g Carbohydrate; 7mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ice Cream With Fig Compote Topping Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dried figs 1 1/4 cups Red wine 1 1/4 cups Water 1 1/2 cups Sugar 1 Vanilla bean -- split 1/4 teaspoon Cinnamon 1 pint Vanilla ice cream 1/2 cup Crumbled butter cookies Soak the figs in cold water until plumped. Combine wine, water, sugar, vanilla bean, and cinnamon. Bring to a gentle boil and add the figs. Cook gently for 20 to 30 minutes until very tender. Remove vanilla bean (save for another use, if you wish). Scoop out ice cream into pretty shallow bowls and top with a spoonful of the warm compote. Sprinkle with cookie crumbs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1459 Calories (kcal); 17g Total Fat; (10% calories from fat); 11g Protein; 313g Carbohydrate; 58mg Cholesterol; 229mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 3 Fat; 12 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Iced Parfait Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Water 1 cup Sugar 3 Egg yolks 1 tablespoon Coconut extract 3/4 cup Heavy cream -- chilled 1/2 cup Milk 1/2 cup Toasted coconut -- plus 2 tablespoons Toasted coconut -- for garnish In a medium saucepan over medium heat, combine the sugar and water and cook to the fine thread stage. In a medium mixing bowl, beat the egg yolks. While the machine is running, pour the sugar mixture into the egg yolks, mixing until the mixture is cool. Add the coconut extract. In a small bowl, whip the chilled cream and milk together until very firm. Fold the whipped cream into the egg mixture, then slowly fold in the toasted coconut. Pour into a loaf pan and freeze for 6 hours. Just before serving, dip the mold in warm water to slightly loosen it from the sides of the mold. Set a platter on top of the mold and invert. Garnish with more coconut and mint sprigs. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2194 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 18g Total Fat; (49% calories from fat); 3g Protein; 39g Carbohydrate; 150mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Indian Chicken Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Chopped mint 1 tablespoon Chopped cilantro 2 tablespoons Lemon juice 1 teaspoon Lime juice 3 tablespoons Olive oil 1 teaspoon Curry powder 1/4 cup Plain yogurt 1 tablespoon Minced garlic 3 pounds Skinless, boneless chicken breasts Salt -- to taste Freshly-ground black pepper -- to taste In a small bowl combine mint, cilantro, lemon and lime juices, olive oil, curry powder, yogurt, garlic, salt and pepper and mix well. Place the chicken in a large plastic bag and pour the marinade over the chicken. Squeeze the excess air from the bag and seal. Marinate for 3 hours. Season and place the marinated breast on the grill or in your broiler. Cook for 3 to 4 minutes on each side until firm, but still springy. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 7g Total Fat; (88% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Individual Baked Tomato, Mozzarella And Fresh Basil Pies Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Individual puff pastry tart shells -- blind-baked 2 tablespoons Olive oil 1/2 cup Roasted garlic puree 12 slices Tomatoes 8 slices Fresh Mozzarella cheese Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Chiffonade of basil 1/2 cup Warm tomato sauce Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. Brush each tart shell with olive oil. Season with salt and pepper. Spread 1-ounce of the roasted garlic puree on the bottom of each shell. Lay 3 slices of the tomatoes and 2 slices of cheese in each shell. Season with salt and pepper. Bake for 8 to 10 minutes or until the cheese starts to bubble and brown. Spoon the sauce on the bottom of a plate. Place a tart on a plate. Garnish with basil and Essence. This recipe yields 4 servings. Comments: The original recipe title as listed is “Individual Baked Tomato, Mozzarella Cheese And Fresh Basil Pies”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 8g Total Fat; (46% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Individual Custard And Macaroon Tartlets Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Store-bought pie crusts (packaged flat and folded) to make 12 individual pastry tart shells in ramekins 2 cups Heavy cream 1 cup Sugar 1 Vanilla bean -- split in half 4 Egg yolks 12 small Coconut macaroons 1 cup Sweetened whipped cream Fresh mint sprigs Powdered sugar -- in a shaker Preheat oven to 350 degrees. Cut out 12 pastry rounds 3 inches larger than the diameter of the ramekins and pat into the small ramekins. Line the pastry with foil and weight down with dried beans, rice or pie weights and bake for 5 to 8 minutes or until pastry is light golden-brown. Remove the foil and beans and set ramekins aside. In a sauce pot, combine the cream, sugar, and scraped vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard the vanilla bean. In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Place a macaroon in the center of each pie shell. Pour the custard into the shells. Place the ramekins in a warm water bath. Bake for 20 minutes or until the custard is set and the top is golden brown. Remove from the oven. Serve cold. Garnish with the whipped cream, mint, and powdered sugar. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 19g Total Fat; (53% calories from fat); 3g Protein; 35g Carbohydrate; 125mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Individual Pear Strudels With Blue Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fruit Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 squeeze Lemon juice 1/2 cup Diced pears 1/4 cup Toasted walnuts -- chopped - plus 1 tablespoon Chopped toasted walnuts -- for garnish 1/4 cup Maytag blue cheese -- plus 1 tablespoon Maytag blue cheese -- for garnish Salt -- to taste Freshly-ground white pepper -- to taste 4 Phyllo dough sheets 1/4 cup Butter -- melted 1/2 cup Pear puree -- for sauce Preheat oven to 350 degrees. As you cut them, squeeze a little lemon juice over pears to prevent browning. Combine pears, walnuts and blue cheese; season to taste with salt and pepper. Lay out phyllo sheet and fold in thirds like a letter, lengthwise; brush surface with melted butter. Mound 1/4 of cheese filling at base of folded phyllo sheet and roll up like an eggroll, pinching ends closed to prevent filling from leaking. Brush top with butter and transfer to a baking sheet. Repeat with remaining phyllo and filling. Bake 12 minutes, until golden and lightly crisped. Serve sprinkled with extra walnuts and blue cheese, with a spoonful of pear puree. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-092 broadcast 01-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 12g Total Fat; (74% calories from fat); trace Protein; 8g Carbohydrate; 31mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Individual Persimmon Pie With Vanilla Bean Ice Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PIE CRUST === 2 cups Flour 1/4 teaspoon Salt 1 1/2 teaspoons Sugar 1 cup Solid vegetable shortening 1/2 cup Ice water === FILLING === 1 tablespoon Butter 2 pounds Persimmon -- medium diced 1 cup Granulated sugar 1/4 cup Grand Marnier Juice of one lemon 2 tablespoons Cornstarch 1/2 cup Cold water === TO ASSEMBLE === 4 scoops Vanilla bean ice cream Powdered sugar -- in shaker Cinnamon and sugar mixture -- in shaker 1/2 cup Caramel sauce -- in a squeeze bottle For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface. Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-inch thick. Preheat the oven to 425 degrees. Butter four 4-ounce ramekins. For the filling: In a sauce pan, over high heat combine the persimmons, sugar, Grand Marnier, and lemon juice. Bring the mixture up to a boil. Combine the cornstarch and the cold water together, making a slurry. While whisking the fruit constantly, add the slurry. Cook the mixture for 5 to 6 minutes or until the mixture thickens. Cool the mixture for about 10 minutes. Spoon 1/4 of the fruit mixture into each of the four ramekins. Gently lay the individual pie crusts over each ramekin. Using your hands, form the crust around the lip of the ramekin, cutting off any excess pie crust. Place in the oven and bake for 10 to 12 minutes or until golden-brown. To assemble, place the ramekin on a plate. Place a scoop of vanilla ice cream right on top of the pie. Drizzle the caramel over the top. Sprinkle with powdered sugar and cinnamon mixture. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2293 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 759 Calories (kcal); 4g Total Fat; (5% calories from fat); 8g Protein; 171g Carbohydrate; 8mg Cholesterol; 168mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Individual Plum Pies With Vanilla Bean Ice Cream Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 3 pounds Fresh plums -- pitted, quartered 1/2 cup Sugar 1 teaspoon Ground cinnamon 1 pinch Salt 1/2 cup Water 2 tablespoons Cornstarch 2 cups Flour 1/2 teaspoon Salt 1 1/2 teaspoons Sugar 3/4 cup Lard 3 tablespoons Ice water - (to 4 tbspns) 6 scoops Vanilla Bean Ice Cream Preheat the oven to 375 degrees. In a large saute pan, over medium heat, melt the butter. Add the plums and saute for 2 minutes. Stir in the sugar, cinnamon and salt. Continue to saute for 2 minutes. Whisk the water and cornstarch together. Mix well. Stir the water mixture into the plum mixture. Bring the liquid to a gentle boil and cook for 2 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the flour, salt, and sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands, forming a smooth ball of dough. Divide the dough in half and wrap each ball in plastic wrap. Refrigerate the dough for 30 minutes. Remove the dough from the refrigerator and let the dough sit out for 5 minutes before rolling out. Roll out each dough on a floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Cut each round of dough out into six 6-inch rounds. Gently fold 6 circles of dough and unfold each round into a 4-inch individual pie pan. Pour 3/4 cup of the filling into each pastry shell. Place the remaining 6-inch rounds over the filling, trimming off the excess. Crimp the edges of the pie crust, sealing the pie completely. Place the pies on a baking sheet and bake until golden brown, about 25 minutes. Remove from the oven and cool for 5 minutes, before serving. Serve each pie with a scoop of ice cream. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 30g Total Fat; (54% calories from fat); 4g Protein; 52g Carbohydrate; 35mg Cholesterol; 241mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Island Beans Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Dried Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1/2 pound Dried Spanish chorizo sausage -- finely chopped 2 cups Chopped onions 1 small Chili pepper -- finely minced Salt Freshly-ground black pepper 2 tablespoons Chopped garlic 1 pound Dried black beans 10 cups Chicken stock 1 tablespoon Butter In a large saucepan, over medium heat, add the oil. When the oil is hot add the sausage and brown for 2 minutes. Add the onions and peppers. Season with salt and pepper. Saute for 3 to 4 minutes or until the vegetables are wilted. Stir in the garlic and black beans. Saute for 1 minute. Add the stock and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are creamy and tender, about 2 1/2 hours, stirring occasionally. Stir in the butter and reseason with salt and pepper. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 4g Total Fat; (14% calories from fat); 14g Protein; 41g Carbohydrate; 4mg Cholesterol; 2703mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * It's A Fish Fry Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Catfish Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Catfish fillets 2 cups Buttermilk -- seasoned with Emeril's Essence -- see * Note 3 1/2 cups Cornmeal 1/2 cup Flour 2 cups Homemade mayonnaise 1/2 cup Minced onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic Juice of two lemons 1 tablespoon Crystal hot sauce 1 tablespoon Finely chopped tarragon 2 tablespoons Finely chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Jalapeno Hushpuppies -- see * Note Maw Maws Slaw -- see * Note * Note: See the "Emeril's Essence Information", "Jalapeno Hushpuppies", and "Maw Maws Slaw" recipes which are included in this collection. Preheat the fryer. Marinate the fish in the seasoned buttermilk. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Emeril's Essense, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden-brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essense. In a mixing bowl, combine the mayonnaise, onions, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour. Mound the Maw Maws Slaw on a platter and arrange the fried fish and Jalapeno Hushpuppies around the slaw. Garnish with parsley and Essence. Serve the chilled sauce on the side. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 519 Calories (kcal); 6g Total Fat; (11% calories from fat); 36g Protein; 77g Carbohydrate; 91mg Cholesterol; 154mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Cream Cake With A Coconut And Pineapple Icing Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup butter -- room temperature 1/2 cup vegetable oil 5 eggs -- separated 2 cups flour 1 teaspoon baking soda 1 cup buttermilk 1/2 cup ground pecans 2 cups freshly-grated frozen coconut 8 ounces cream cheese -- room temperature 2 pounds powdered sugar 1 teaspoon pure vanilla extract 2 tablespoons milk 1 cup crushed fresh pineapple 1 cup pecan pieces Preheat the oven to 350 degrees. Lightly grease and flour 3 (8-inch) cake pans. Using an electric mixer, cream the sugar with 1/2 cup of the butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, 1 at a time, beating well after each yolk. Sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in 1 cup of the coconut. Using an electric mixer, beat the egg whites until stiff. Fold the egg whites into the cake batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside. Using an electric mixer, cream the remaining butter with the cream cheese. Add the powdered sugar, vanilla, milk and pineapple. Mix well. Fold in the pecans. Slice each cake in half, horizontally. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Place the cake on a serving platter. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining coconut. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C41) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 840 Calories (kcal); 36g Total Fat; (37% calories from fat); 7g Protein; 127g Carbohydrate; 141mg Cholesterol; 364mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Wedding Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts Rich chicken broth 1/2 pound Escarole -- cleaned 1/2 pound Ground pork 1 teaspoon Minced garlic 1 tablespoon Minced shallot 1 tablespoon Chopped parsley 1 Egg yolk Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Cooked pastine -- tossed in oil -- to prevent sticking 2 Eggs -- beaten Bring the broth to a boil. Remove the tough stems and cut the escarole into long strips. Add the escarole to the broth, and simmer while you prepare the meatballs. In a small bowl, combine the pork, garlic, shallots, parsley, and the egg yolk. Season with salt and pepper. Form into 3/4-inch meat balls. Drop the meat balls into the broth and simmer until they are cooked, about 5 to 8 minutes. Drop in the pastine, and taste to adjust the seasonings. Turn off the heat. Begin to stir the soup in a clockwise motion and slowly drizzle in the beaten eggs, so it will form strands. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 10g Total Fat; (66% calories from fat); 10g Protein; 2g Carbohydrate; 125mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jalapeno Biscuits Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour 1 teaspoon Baking powder 1/8 teaspoon Baking soda 1/4 teaspoon Salt 2 tablespoons Cold unsalted butter -- cut small pieces 1 teaspoon Chopped jalapeno pepper -- or to taste 1/4 cup Buttermilk -- plus 1 teaspoon Buttermilk Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your fingers, until mixture is crumbly. Stir in pepper, to taste. Add just enough buttermilk, a little at a time, for mixture to come together into a smooth ball of dough. Do not overwork or overhandle dough. On lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits, but these will not be as tender. Transfer rounds to baking sheet and bake 15 minutes, until tops are golden and bottoms are browned. Serve warm. This recipe yields 12 buscuits. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 8g Carbohydrate; trace Cholesterol; 104mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jalapeno Hushpuppies Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Cornmeal 1/2 cup Flour 1 teaspoon Baking powder 1 teaspoon Salt 1 teaspoon Crystal hot sauce 1/4 cup Minced onions 2 Fresh jalapenos -- minced 2 Eggs -- beaten 1/2 cup Milk Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions, and jalapenos, together. Stir in the eggs and milk. Mix until fully incorporated. Fry 1 tablespoon of the batter at a time. Fry the hushpuppies for 2 to 3 minutes or until they are golden-brown. Stirring constantly will ensure over-all browning. Remove from the oil and drain on a paper-lined plate. Season with Emeril's Essense. This recipe yields about 1 1/2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 12g Carbohydrate; 22mg Cholesterol; 155mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jam Cake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 1 cup Brown sugar 2 whole Eggs 1/4 cup Sour cream 1 1/2 cups Flour 1 teaspoon Baking powder 1/2 teaspoon Soda 1 teaspoon Cinnamon 1 pinch Salt 1 teaspoon Vanilla 1 1/2 cups Strawberry jam === FROSTING === 1 package Cream cheese - (8 oz) 1/2 cup Strawberry jam 2 cups Powdered sugar 1 teaspoon Vanilla 1 pint Fresh strawberries -- washed Fresh mint sprigs 1 scoop Vanilla bean ice cream Preheat oven to 350 degrees. Grease a 9-inch springform pan. Using an electric mixer, cream the butter and sugar together. Add the eggs, one at a time. Add the sour cream. Sift the flour, baking powder, soda, cinnamon and salt together. Fold in the sifted flour mixture until barely incorporated. Stir in the vanilla and 1 cup strawberry jam. Mix the batter until fully incorporated. Pour the batter into the prepared pan. Bake for 30 minutes or until done. Cool the cake completely and slice into three layers. Using a pastry brush, spread each layer with the remaining jam. For the frosting: Using an electric mixer, whip the cream until smooth. Add the jam and mix until incorporated. Add the powdered sugar and vanilla. Continue whipping until the frosting is spreadable. (If the frosting is too thick, add a little milk. If the frosting is too thin add a little more powdered sugar.) This makes about 3 cups of frosting. Spread a thin layer of the frosting on each layer. Stack the layers and frost the sides and top of the cake. Garnish the cake with the whole strawberries and mint sprigs. Slice the cake and place on a plate. Serve the cake with vanilla bean ice cream. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2368 broadcast 06-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 587 Calories (kcal); 12g Total Fat; (17% calories from fat); 5g Protein; 121g Carbohydrate; 73mg Cholesterol; 223mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jamaican Jerk Swordfish With Orange Mango Salsa And Arugula Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Swordfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Diced onion 2 tablespoons Chopped fresh thyme 1/4 cup Thinly-sliced green onion 2 Jalapenos -- seeded, diced 1 teaspoon Allspice 1 teaspoon Cinnamon 1 teaspoon Nutmeg 1 teaspoon Freshly-cracked black pepper 2 tablespoons Jamaican Jerk Spice -- see * Note 2 Swordfish steaks - (6 oz ea, 1 1/2" thk) Oil -- for grilling 3 Oranges -- juiced 2 Ripe mangos -- diced 1/4 cup Chopped cilantro Salt -- to taste Freshly-ground black pepper -- to taste 1/2 bunch Arugula -- cleaned * Note: See the "Jerk Marinated Pork" recipe which is included in this collection. Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with Jerk Spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side. Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in pan over the grill until warm. Add mangos, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG03 broadcast 07-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jamaican Spiced Vegetables Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Cayenne pepper 1 teaspoon Ground cinnamon 1 teaspoon Ground nutmeg 1 teaspoon Ground allspice 2 teaspoons Dried chives 2 teaspoons Dried thyme 1 tablespoon Sugar 1 tablespoon Dried minced onion 1 tablespoon Salt 2 Sweet corn ears -- broken in 2 1 Plantain, green -- quartered in skin 1 Sweet potato -- slice 1/4" thick, and blanched Oil -- to drizzle Combine spices in a bowl by hand or in food processor. Store in an airtight container. Sprinkle vegetables with spice and drizzle with oil. Grill 5 minutes per side. Serve with Jamaican Marinated Pork (the recipe for which is included in this collection) or other similar dishes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG03 broadcast 07-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 2g Total Fat; (11% calories from fat); 2g Protein; 28g Carbohydrate; 0mg Cholesterol; 3210mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jambalaya Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Puddings Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons Unsalted butter -- at room temperature 1 cup Half-and-half 1 1/2 cups Heavy cream 5 large Eggs 2 cups Leftover jambalaya 6 slices White bread, with crusts -- torn 2” pieces Salt -- to taste Freshly-ground black pepper -- to taste 12 whole Quail -- roasted 1 cup Herb Shallot Sauce -- see * Note (brown stock based) 1/4 cup Shaved green onions * Note: See the “Herb Shallot Sauce” recipe which is included in this collection. Preheat the oven to 350 degrees. Lightly grease a 6 cup muffin tin, (the largest muffin tin available is what we need) with 2 teaspoons of butter. In a large bowl whip together the half-and-half, cream, and eggs. Season with salt and pepper. Add the jambalaya. Fold in the bread and reseason with the salt and pepper. Pour into the prepared pans and dot the tops with the remaining butter. Place the tin in a water bath. Bake until golden and puffy, for about 40 minutes. Unmold the muffin pan. Place one muffin inverted onto the plate, place the 2 whole roasted quail right on top and spoon over the Herb Shallot Sauce. Garnish with the green onions. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2272 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 707 Calories (kcal); 55g Total Fat; (70% calories from fat); 49g Protein; 2g Carbohydrate; 412mg Cholesterol; 185mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * James Beard Sweet Potato Rolls Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Yeast - (1/4 oz ea) 1/4 cup Sugar 1/2 cup Warm water -- (110 to 115 degrees) 3 tablespoons Melted butter 1 tablespoon Salt 2 Eggs -- plus 1 Egg -- beaten together with 2 tablespoons Heavy cream 3 cups Flour - (to 3 1/2 cups) 1/2 cup Mashed sweet potatoes Preheat oven to 375 degrees. In a bowl combine yeast with 1 tablespoon of sugar and warm water, let proof for 5 minutes. Add remaining sugar, butter, salt, and 2 of the eggs to the yeast mixture, stir to blend well. Stir in the flour, 1 cup at a time, and then stir in the sweet potato. Turn out onto a floured surface and knead for 2 to 3 minutes adding only enough flour to prevent it for sticking to the board. When the dough is smooth and springy, shape it into a ball. Place in a oiled bowl, and coat the dough completely with oil. Cover bowl with plastic wrap and let sit in a warm place until it doubles in size, about 1 hour. Punch down the dough and shape into 2 dozen golf ball-sized balls. Place them on a buttered cookie sheet about 2 inches apart. Cover and let rise until doubled in size. Brush the rolls with the beaten egg and cream mixture. Bake at 375 degrees for 20 minutes. This recipe yields 2 dozen rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2222 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 2g Total Fat; (56% calories from fat); 1g Protein; 3g Carbohydrate; 29mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jasper White's Baked Stuffed Lobster Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- plus 3 tablespoons unsalted butter -- melted for brushing 1 medium onion -- finely diced 2 sprigs tarragon -- leaves picked, and coarsely chopped - (2 tspns) 2 sprigs Italian parsley -- leaves picked, and coarsely chopped - (2 tbspns) 2 ounces peeled raw shrimp -- cut into " pieces 2 ounces raw scallops -- cut into 1/2" pieces 2 ounces crabmeat -- picked for cartilage Kosher or sea salt -- to taste Freshly-ground black pepper -- to taste 2 live hard-shell select lobsters -- (1 1/2 to 2 1/2 lbs ea) 1/4 cup dried cornbread -- crumbled Preheat the oven to 425 degrees. Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions. Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cool. With a cleaver or a chef's knife, split the lobsters in half lengthwise. Remove and discard the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pieces with a fork. With the back side of a knife crack the center of each claw, on one side only. Season the lobsters lightly with salt and pepper. On a baking sheet, place the halves together to resemble a butterfly. Mix the tomalley and roe into the seafood mixture. Gently fold in the cornbread. Season with salt and pepper. Divivde the mixture evenly between the two lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes. Remove from the oven and serve at once. This recipe yields 2 to 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 640 Calories (kcal); 64g Total Fat; (87% calories from fat); 9g Protein; 11g Carbohydrate; 193mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Lobster At Home", by Jasper White, published by Scribner, 1998 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jazz Fest Crawfish Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Bread Dough For Stuffed Bread -- see * Note 1/2 pound Monterey or Pepper Jack cheese -- cut 1/4” dice 1 pound Cooked, peeled crawfish tails or shrimp -- coarsely chopped 1 1/2 tablespoons Bayou Blast -- see * Note 1 Egg -- lightly beaten with 1 teaspoon Water -- for egg wash * Note: See the “Basic Bread Dough For Stuffed Bread” and “Bayou Blast - {Emeril’s Creole Seasoning}” recipes which are included in this collection. Thoroughly butter a 9- by 5- by 4-inch loaf pan. On a lightly-floured work surface, roll dough into a 9- by 15-inch rectangle, with short side facing you. Leaving a 1-inch border, scatter dough evenly with diced cheese. In a small bowl toss crawfish tails with Bayou Blast to coat; sprinkle evenly over cheese. Starting with side closest to you, roll up dough into a log; brush edge with egg wash to seal. Transfer to loaf pan, seam-side down, cover with a dish towel and leave to proof until doubled, about 40 minutes. Preheat oven to 350 degrees. Using a razor or serrated knife, make a shallow slash down center of dough, lengthwise, and brush with egg wash. Bake bread until brown and firm, about 30 minutes. Let bread cool in pan on a rack 20 minutes. Serve warm or at room temperature. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Jerk Marinated Pork Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Salt 1 tablespoon Chopped fresh thyme 1 teaspoon Ground allspice 1 teaspoon Ground cinnamon 1 teaspoon Freshly-grated nutmeg 1 teaspoon Freshly-cracked black pepper 2 Jalapeno peppers -- seeded, diced 1/4 cup Worcestershire sauce 1/4 cup Thinly-sliced green onions 1/4 cup Diced onion 4 Garlic cloves -- minced 1/4 cup White vinegar 2 tablespoons Oil 2 Pork tenderloins -- trimmed 1 recipe Jamaican Spiced Vegetables -- see * Note * Note: See the "Jamaican Spiced Vegetables" recipe which is included in this collection. Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a non-reactive container and cover with marinade. Let marinate in refrigerator for a few hours or overnight. On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jamaican Spiced Vegetables. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG03 broadcast 07-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 14g Total Fat; (67% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 6692mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerk Pork Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Allspice berries 1 piece Cinnamon stick - (1 1/2" long) 1 teaspoon Grated nutmeg 6 Scallions, including green tops -- sliced 1 Scotch Bonnet-type chili Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Dark Jamaica rum 4 pounds Boned pork loin 1 recipe Island Beans -- see * Note 1 recipe Fried Plantains -- see * Note * Note: See the "Island Beans" and "Fried Plantains" recipes which are included in this collection. Preheat the oven to 350 degrees. Place the berries on a pie tin and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well. Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature. Increase the oven temperature to 400 degrees. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (19% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerk Rub Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Crushed allspice 1/4 teaspoon Ground nutmeg 1 teaspoon Cinnamon 12 Scallions, white part only -- chopped 6 Scotch bonnet or habanero peppers or 12 jalapeno peppers -- roughly chopped 1/3 cup Red wine vinegar 2 tablespoons Canola oil 1 tablespoon Kosher salt 1 teaspoon Freshly-ground black pepper 2 tablespoons Soy sauce A few drops hot sauce -- (optional) In workbowl of food processor combine all ingredients and process 1 to 2 minutes. This recipe yields about 3/4 cup of rub. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 28g Total Fat; (83% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 7699mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerky, Baby Greens, Roast Corn Dressing In Tortilla Basket Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- finely chopped 1/2 cup Finely-chopped green onions 2 teaspoons Fresh thyme 1 teaspoon Salt 2 teaspoons Sugar 1 teaspoon Ground allspice 1/2 teaspoon Ground nutmeg 1/2 teaspoon Ground cinnamon 1 Fresh jalapeno -- finely chopped 1 teaspoon Freshly-ground black pepper 1 teaspoon Emeril's Essence -- see * Note 3 tablespoons Soy sauce 2 tablespoons Olive oil 1 tablespoon Rice wine vinegar 1 pinch Cayenne 1 pound Flank steak 4 Roasted corn cobs -- kernels removed from the cob 3/4 cup Mayonnaise 1/4 cup Lemon juice 1/4 cup Buttermilk 2 teaspoons Minced garlic 4 cups Baby greens 4 Flour tortillas 1 tablespoon Chopped chives 1 cup Grated Monterey Pepper Jack cheese 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 2 tablespoons Chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. In a food processor, puree the onions, green onions, thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper, Emeril's Essence, soy sauce, olive oil, vinegar and cayenne. Puree until smooth. Marinate the flank steak in the mixture for 1 hour. Place on the grill and grill for 3 to 4 minutes on each side for medium-rare. In a small mixing bowl, whisk the roasted corn, mayonnaise, lemon juice, buttermilk and garlic together. Season with salt and pepper. Fry the tortillas for 2 to 3 minutes, or until golden brown. Remove from the fryer and place on a paper-lined plate. Season with Essence. Remove the meat from the grill and slice into 1 inch slices on the bias. To assemble, lightly toss the greens with the dressing, reserving some for garnish. Spoon the dressing on the rim and in the center of the plate. Place the tortilla basket in the center of the plate. Mound the greens in each basket. Lay the flank steak over the greens. Sprinkle with chives and cheese. Garnish with the peppers and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2341 broadcast 07-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 833 Calories (kcal); 59g Total Fat; (62% calories from fat); 30g Protein; 49g Carbohydrate; 73mg Cholesterol; 1981mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerusalem Artichoke And Potato Gratin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Idaho potatoes -- peeled into water 1 pound Jerusalem artichokes -- peeled into water 1/4 cup Blue cheese 1 tablespoon Chopped fresh sage Preheat oven to 350 degrees. Combine eggs and cream and season with salt and pepper. Slice potatoes and Jerusalem artichokes on a mandoline or very thinly by hand. In bottom of a baking dish alternately layer potatoes and artichokes. Season with salt and pepper and sprinkle with cheese and sage every few layers. Continue until pan is full. Pour egg mixture over finished dish and press down to insure it soaks all layers. Cover and bake until tender, about 45 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 26g Total Fat; (53% calories from fat); 10g Protein; 42g Carbohydrate; 180mg Cholesterol; 160mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerusalem Artichoke Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Lemon 1 pound Jerusalem artichokes -- peeled, quartered 1/2 cup Chopped tomatoes 2 tablespoons Minced shallots 1 teaspoon Chopped fresh thyme 1 tablespoon Lemon juice 3 tablespoons Olive oil 2 Bacon slices -- cooked, crumbled Salt -- to taste Freshly-ground black pepper -- to taste Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 12g Total Fat; (50% calories from fat); 4g Protein; 23g Carbohydrate; 3mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerusalem Artichokes And Potato Au Gratin Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Jerusalem artichokes - (abt 3/4 lb) -- peeled ,and cut into 1/4" slices 2 large Baking potatoes - (abt 1 1/4 lbs) -- peeled, and cut into 1/2" slices Salt -- to taste Freshly ground black pepper -- to taste Cayenne pepper -- to taste 1/4 cup Olive oil 1 tablespoon Butter 1/2 cup Chopped onion 2 teaspoons Chopped garlic 1 cup Grated cheddar cheese 1 tablespoon Flour 1/2 cup Milk 1 cup Dried fine bread crumbs 2 tablespoons Chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat. Butter the bottom and sides of a 2-quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture. In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Emeril's Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 18g Total Fat; (80% calories from fat); 6g Protein; 4g Carbohydrate; 28mg Cholesterol; 148mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jessica's Black And White Brownies Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tablespoons Unsalted butter -- divided 8 ounces White chocolate pieces 2 large Eggs -- slightly beaten 1/2 cup Sugar 1 cup Flour 1/2 teaspoon Pure vanilla extract 1/2 teaspoon Salt 1/2 cup Pecan pieces 7 ounces Semisweet chocolate -- chopped Powdered sugar -- in shaker Preheat the oven 350 degrees. Using 2 tablespoons of the butter, grease an 8-inch square baking sheet. In a metal bowl set over a pot of simmering water, melt the remaining 1/2 cup butter with the white chocolate. In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla and salt and mix well. Fold in the pecans and the melted white chocolate. Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares. Sprinkle with powdered sugar and arrange in a square sealable plastic container. This recipe yields 16 brownies. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2382 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 11g Total Fat; (53% calories from fat); 2g Protein; 20g Carbohydrate; 43mg Cholesterol; 76mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jicama - Citrus Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Pink grapefruit juice 1 tablespoon Blood orange juice 2 teaspoons Honey 1 tablespoon Olive oil 1/4 cup Julienned red onion 2 tablespoons Finely-chopped red bell pepper 3 tablespoons Chopped fresh cilantro Salt -- to taste Freshly ground black pepper -- to taste pepper 2 Pink grapefruits -- free of peel & pith, -- cut into sections 2 Blood oranges -- free of peel & pith, -- cut into sections 3 Radicchio leaves In a bowl whisk together the grapefruit juice, orange juice, honey, and olive oil. Season with salt and pepper. Then, stir in red onion, red bell pepper, cilantro, grapefruit and orange sections. To serve, place the radicchio leaves on a serving plate and top with salad. This recipe yields 4 servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2244 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 4g Total Fat; (34% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Joe's note: I fail to see where the jicama fits into this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jicama Orange Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Diced peeled jicama 3 Seedless oranges -- peeled, and cut into sections - (abt 1 cup) 2 tablespoons Freshly-squeezed orange juice 1/4 cup Finely-chopped red onions 3 tablespoons Finely-chopped red bell peppers 3 tablespoons Chopped fresh cilantro 1/2 teaspoon Salt 3 Peppermill turns black pepper Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2354 broadcast 06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 534mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jill’s Fresh Pear And Blue Cheese Salad With Walnut Vinaigrette Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups walnut pieces 1/2 cup rice wine vinegar 2 tablespoons honey 2 tablespoons minced shallots 1 1/2 cups walnut oil Salt -- to taste Freshly-ground black pepper 8 cups mixed spring lettuces -- cleaned 6 fresh ripe pears -- cored, sliced thin 1/2 pound Maytag Farms blue cheese -- crumbled 1/4 cup chopped fresh parsley Preheat the oven to 400 degrees. Place the walnuts on a baking sheet and roast until golden, about 4 minutes. Remove from the oven and place in a medium mixing bowl. Add the vinegar, honey and shallots to the warm nuts. Allow to sit for 1 minute. Slowly whisk in the oil. Season with salt and pepper. In a large mixing bowl, toss the lettuces with the dressing. Season with salt and pepper. Fan the pears over the bottom of each serving plate. Mound the greens in the center of the pears. Crumble the cheese over the greens. Garnish with black pepper and parsley. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 27g Total Fat; (93% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jimmy Buffett’s "Cheeseburger In Paradise" Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces fresh USDA choice beef chuck -- diced 2 tablespoons kosher salt 1 tablespoon freshly-ground black pepper 1/2 tablespoon garlic salt 1/2 tablespoon onion salt 1 teaspoon celery salt 4 slices American cheese 4 sesame hamburger buns -- toasted 8 iceberg lettuce leaves 4 slices tomato, 1/4" thick 4 slices red onion, 1/4" thick 4 toothpicks 4 pickle spears 2 pounds Idaho potatoes -- peeled, cut into fries, and fried until golden brown Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D35) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 609 Calories (kcal); 36g Total Fat; (52% calories from fat); 30g Protein; 44g Carbohydrate; 107mg Cholesterol; 6215mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe courtesy of Jimmy Buffettt’s Margaritaville Restaurant Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Joe's Iced Cappucino Float Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Cinnamon ice cream -- firm 1 pint Double chocolate ice cream -- firm 4 cups Iced cappuccino coffee 1 cup Sweetened whipped cream 4 Chocolate pirouette cookies 1 dozen Hot beignets -- dusted with Powdered sugar Alternate a couple of scoops of each ice cream between four very tall parfait glasses. Pour 1 cup of the cappuccino into each glass. Garnish each float with whipped cream and a chocolate straw. Serve with hot beignets. This recipe yields 4 ice cream floats. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * John Neal's Gingered Pears With Squab Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece Fresh ginger - (1" to 1 1/2") -- peeled, and roughly chopped 3 cups Chicken stock 2 Pears Vegetable oil 2 Squab Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Minced shallots 2 tablespoons White wine 1/2 cup Rich poultry stock Hot steamed rice -- for serving 2 tablespoons Butter -- cut in small pieces Chopped parsley -- for garnish In a saucepan combine ginger and stock. Peel pears and add to pan; bring to a boil. Reduce heat and poach until pear is tender. Halve pears, remove cores and cut into a fan shape. Keep warm. Preheat oven to 400 degrees. Remove breast and thigh-leg in one piece from each side of squab breast-bone; you will have 4 halves. Heat a heavy skillet with about 1/2 tablespoon oil over high heat. Season squab halves with salt and pepper and sear, skin-side down, until well-browned. Transfer to a baking dish and roast skin-side up 20 minutes, for medium-rare meat; cook longer, if desired. In skillet sweat shallots in pan drippings until tender. Add wine and deglaze pan, stirring to incorporate any browned bits. Bring to a boil, lower heat to simmering and reduce liquid by half; add rich stock and about 3/4 cup of poaching liquid. Reduce liquids by half. To serve, fan pears on 2 warmed dinner plates and mound some rice; place squab halves on rice. Whisk butter into sauce a few pieces at a time and pour over. Serve garnished with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-097 broadcast 01-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 835 Calories (kcal); 60g Total Fat; (66% calories from fat); 39g Protein; 28g Carbohydrate; 220mg Cholesterol; 3447mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kale And Chorizo Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 1/2 pounds Chorizo sausage -- sliced 1/2" slices 1 cup Chopped onions 2 tablespoons Minced garlic 2 large White potatoes -- peeled and diced 3 quarts Chicken stock 4 cups Rinsed and stemmed kale -- cut into 1" strips 2 Bay leaves 1/4 teaspoon Dried thyme 1 pinch Crushed red pepper 1/4 cup Finely-chopped parsley 6 tablespoons Fresh mint chiffonade 1 small Loaf of crusty bread In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with a crusty bread. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 4g Total Fat; (42% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 3224mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kangaroo Fried Pies Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pound ground kangaroo meat Salt -- to taste Freshly-ground black pepper -- to taste 1 cup finely-chopped onions 2 teaspoons chopped garlic 4 ounces cheddar or gouda -- grated 1/4 cup chopped green onions, green part only Flour -- for dusting 1 recipe Spit Pea Soup -- (see recipe) === PASTRY FOR FRIED PIES === 3 cups all-purpose flour 1 1/2 teaspoons salt 3/4 teaspoon baking powder 6 tablespoons solid vegetable shortening 1 large egg 3/4 cup milk In a large skillet, over medium heat, add the oil. When the oil is hot, add the kangaroo. Season with salt and pepper. Cook for 2 to 3 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook until the meat is fully cooked. Remove from the heat and cool completely. In a mixing bowl, combine the meat mixture and cheese. Mix well. Stir in the green onions. For the Pastry For Fried Pies: Sift the flour, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and bring to room temperature. (Yields enough pastry for 12 large or 24 small pies) Divide the pastry dough into 24 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 2 tablespoons of the mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Ladle the Spit Pea Soup into the serving bowls. Float a couple of the pies in the soup and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D43) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 5g Total Fat; (21% calories from fat); 6g Protein; 37g Carbohydrate; 26mg Cholesterol; 465mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Karen’s Smoked Salmon Roulade Recipe By :Emeril Lagasse Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup creme frâiche 1/2 cup fresh cream cheese -- at room temperature 1 tablespoon finely-chopped fresh dill leaves 2 tablespoons chopped fresh chives 1 tablespoon chopped lemon zest Salt -- to taste Freshly-ground white pepper -- to taste 6 large Norwegian smoked salmon slices 36 toasted melba bread rounds or squares 8 ounces Beluga caviar === GARNISH === 36 sprigs fresh dill Sour cream In a mixing bowl, combine the cream fraiche, cream cheese, dill, chives, and lemon zest. Mix well. Season with salt and pepper. Place the slices of salmon on a piece of plastic wrap, with the small end closest to you, on a flat surface. Season the slices of salmon with the pepper. Spread some of the cheese mixture evenly over each slice of salmon. Trim ends to make even. Then, beginning at the bottom, roll up the salmon, jelly-roll style, securely, pressing to close. Wrap each salmon roll in plastic wrap. Refrigerate until ready to use. About 30 minutes before serving, place the salmon rolls in the freezer, this will make slicing easy. To serve, using a chef’s knife, slice the salmon into 1/2-inch slices. Remove the plastic wrap and discard. Place the salmon on the toasted melba. Using a pear-handle spoon, place some caviar on top of the salmon. Garnish with a sprig of dill and sour cream. This recipe yields about 36 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); 1g Total Fat; (67% calories from fat); trace Protein; 1g Carbohydrate; 3mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Keftehes - (Fried Minced Balls With Herbs) Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Meatballs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium White or brown bread slices -- soaked in water for 10 minutes 1/2 pound Minced beef 1/2 pound Minced lean lamb 1 medium Onion -- grated 1 Egg Juice of one lemon 1 tablespoon Chopped fresh thyme 1 tablespoon Chopped fresh oregano 2 tablespoons Chopped fresh mint Salt -- to taste Freshly-ground black pepper -- to taste 1 cup All-purpose flour Olive oil -- for frying Preheat the fryer. Squeeze out the bread, discarding the liquid. In a mixing bowl, combine the bread, beef, lamb, onions, egg, lemon juice, and herbs. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes. Using your hands, roll the mixture into balls, about the size of a quarter. Place the flour in a shallow pan and season with salt and pepper. Roll the balls in the seasoned flour, coating completely. Fry the balls, in batches, until golden brown, about 2 to 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Serve warm. This recipe yields about 2 to 3 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 4g Carbohydrate; 8mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kentucky Bourbon Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups heavy cream 1 cup half-and-half 2 teaspoons pure vanilla extract 1/4 cup sugar 1 tablespoons cornstarch 3 tablespoons bourbon Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it’s meant to be fairly thin.) This recipe yields 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1559 Calories (kcal); 132g Total Fat; (79% calories from fat); 7g Protein; 67g Carbohydrate; 489mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse, with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Kentucky Burgoo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 pounds boneless beef shank -- trimmed of fat 2 pound boneless lamb shoulder -- trimmed of fat Salt -- to taste Freshly-ground black pepper -- to taste 2 medium onions -- quartered 4 garlic cloves -- peeled 1 medium fresh hot red pepper -- quartered Water -- to cover 1 whole chicken or hen - (3 to 4 lbs) -- cut into 8 pieces 2 cups chopped onions 2 cups medium-diced carrots 1 cup medium-diced green bell peppers 1 pound Idaho potatoes -- peeled, medium diced 2 cups chopped peeled, seeded tomatoes 1/2 pound fresh green beans -- strings removed, and cut into 2" pieces 2 cups fresh corn kernels 2 tablespoons light brown sugar 1 tablespoon finely-chopped fresh parsley leaves 8 fresh cornbread muffins -- hot 8 fresh biscuits -- hot In a large, heavy pot, over medium heat, add the oil. Season the beef and lamb with salt and pepper. When the oil is hot, sear the meat, in batches, for a couple of minutes on all sides. Add the quartered onions, garlic cloves, and pepper. Cover with water (about 3 to 4 quarts). Bring to boil, reduce the heat to medium-low and simmer until tender, about 3 hours. Season the chicken with salt and pepper. During the last 1 1/2 hours of cooking add the chicken. Remove the meat, chicken and vegetables from the pan, set aside and cool. Discard the vegetables. Add the remaining vegetables and brown sugar to the pot of hot liquid. Continue to cook for 1 hour. After the meat has cooled, cube the beef and lamb into 1-inch pieces. Remove the skin and bones from the chicken and discard. Dice the chicken into 1-inch pieces. Add the cubed meat and chicken to the vegetables, continue to cook for 30 minutes. Reseason if necessary. Ladle the stew into serving bowls. Serve with hot cornbread or biscuits. Garnish with parsley. This recipe yields about 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kentucky Colonels Recipe By :Emeril Lagasse Serving Size : 40 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces butter -- softened 2 pounds confectioners’ sugar 1/2 cup bourbon whiskey 2 cups finely-chopped pecans or walnuts 14 ounces semisweet chocolate In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours. Melt the chocolate in the top of a double boiler and allow to cool to body temperature. Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy, coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper. Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl, cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.) This recipe yields 40 balls. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 8g Total Fat; (71% calories from fat); trace Protein; 6g Carbohydrate; 12mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Key Lime Cheesecake Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons Butter -- melted 2 cups Sugar -- plus 2 tablespoons Sugar 1 cup Graham cracker crumbs 1 envelope Unflavored gelatin 3/4 cup Key lime juice 4 Eggs -- at room temperature 2 Egg yolks -- at room temperature 2 tablespoons Grated key lime zest 1 pound Cream cheese -- at room temperature 2 Egg whites -- at room temperature 1 pinch Salt 2 cups Sweetened whipped cream 1 cup Simple syrup, (1 cup sugar and 1 cup water heated until sugar dissolves) Rind of 2 limes -- julienned 12 sprigs Fresh mint In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside. In a saucepan dissolve the gelatin in the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 7 to 8 minutes. Remove from the heat. In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes. In a bowl of an electric mixer with a whip attachment, place the egg whites and remaining 1/4 cup of the sugar. Whip on medium-high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours. Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake. For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper. Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C18) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 486 Calories (kcal); 25g Total Fat; (45% calories from fat); 8g Protein; 59g Carbohydrate; 183mg Cholesterol; 315mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Key Lime Custard Cakes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Custards Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- room temperature 3/4 cup sugar 1 tablespoon grated Key Lime peel 3 large eggs -- separated 1/4 cup all-purpose flour 1/3 cup fresh Key Lime juice 1 cup milk Powdered sugar Fresh mint sprigs -- for garnishing Preheat oven to 350 degrees. Butter six (6 ounce) custard cups with 1 1/2 teaspoons butter, then place in a large roasting pan. In a large bowl, cream 1 1/2 tablespoons butter, the sugar and lime peel using an electric mixer. Add the egg yolks 1 at a time, beating well after the addition of each. Beat in the flour, then the lime juice. Gradually mix in milk (mixture will be thin and may look curdled). In a large bowl beat the egg whites until stiff. Gently fold the meringue into the yolk mixture in 3 additions. (The mixture will be runny; do not overmix.) Divide the pudding-cake mixture among the prepared custard cups. Pour enough hot water into the roasting pan to come halfway up the sides of dishes. Bake until puffed and lightly firm to touch, about 30 to 40 minutes. Sprinkle the Custard Cakes with powdered sugar and serve warm, garnished with fresh mint sprigs if desired. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A25) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 7g Total Fat; (31% calories from fat); 5g Protein; 31g Carbohydrate; 109mg Cholesterol; 87mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Ambrosia Salad Parfaits Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint fresh blackberries -- rinsed, hulled 1 pint fresh raspberries -- rinsed, hulled 1/2 pint fresh strawberries -- rinsed, quartered 2 large bananas -- peeled, and cut into 1/4" slices 2 medium oranges -- peeled, and cut into segments 2 cups medium-diced fresh pineapple 1 lemon -- juiced 2 tablespoons chiffonade fresh mint leaves 1/2 cup granulated sugar 2 cups heavy cream 1/2 cup sifted confectioners’ sugar 1 teaspoon pure vanilla extract 1 cup coconut flakes -- toasted In a large bowl, combine all the fruit. Add the lemon juice, mint and sugar. Mix well and set aside. In a cold bowl of an electric mixer, combine the cream, sugar and vanilla. Using an electric mixer fitted with a whip attachment or hand-held mixer, whip the cream until soft peaks form. To assemble, spoon some of the fruit mixture in the bottom of each parfait or martini glass. Sprinkle some of the coconut over the fruit. Spoon some of the whipped cream over the coconut. Continue layering until all of the ingredients are used. Serve immediately or chill until ready to serve. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D46) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 34g Total Fat; (60% calories from fat); 3g Protein; 47g Carbohydrate; 109mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Fried Almonds Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil -- or more as needed 1 pound blanched almonds 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1 teaspoon salt In a large frying pan, heat the oil over medium-high heat. Add half of the almonds to the pan, lower the heat, and sauté until the color of light caramel, about 5 minutes. Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds. Place the almonds in a bowl and season with the spices and salt, tossing well to combine. Serve warm, or keep in an airtight container for up to 1 week. This recipe yields 1 pound. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 3629 Calories (kcal); 347g Total Fat; (81% calories from fat); 93g Protein; 87g Carbohydrate; 0mg Cholesterol; 2179mg Sodium Food Exchanges: 6 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 63 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Fried Rice Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Rice/Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup peanut oil 1 tablespoon sesame oil 2 teaspoons chopped garlic 2 teaspoons grated ginger 1/2 cup chopped green onions 1 teaspoon red pepper flakes 1/2 cup minced yellow onion 1/2 cup finely-chopped carrots 1/2 cup chopped smoked tasso 24 shrimp - (21 to 25 count) -- peeled, deveined, and each cut into 2 pieces, seasoned with 2 tablespoons Creole Seasoning -- see * Note 8 cups cooked white rice 3 tablespoons soy sauce 1 tablespoon sugar 2 teaspoon freshly-ground black pepper 3 eggs -- scrambled firm, cooled, and chopped up 1 pound jumbo lump crab -- picked of shells * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat a large wok or large non-stick skillet to high heat. Add peanut and sesame oil. Immediately add garlic, ginger, 2 tablespoons of the green onions, and red pepper flake, stirring continuously so it does not burn. Add onion, carrot, tasso and shrimp and continue to stir-fry. When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly. Add the soy sauce, sugar and black pepper and mix well. Cook for 1 to 2 minutes. Gently fold in the crabmeat and the cooked egg and allow to heat through. Garnish with remaining green onion. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 505 Calories (kcal); 17g Total Fat; (31% calories from fat); 10g Protein; 75g Carbohydrate; 94mg Cholesterol; 764mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Frittata Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large baking potato, like russets -- peeled, and cut into 1/2" cubes 6 eggs 1/2 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1/2 cup grated Asiago 2 tablespoons olive oil 1/2 pound chorizo sausage -- removed from the casings and crumbled 1 small yellow onion -- finely chopped 1 garlic clove -- minced 1/2 green bell pepper -- finely chopped === OPTIONAL TOPPINGS === Cornmeal-Crusted Fried Oysters -- (see recipe) Sauce Piquante II -- (see recipe) Put the potatoes in a saucepan and cover with water. Boil for 4 minutes, or until tender. Drain and cool slightly. In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup Asiago cheese. Set aside. In a large non-stick, broiler-proof skillet, heat the oil over medium heat. Add sausage and cook, stirring constantly, for about 3 minutes. Add the onion, garlic and bell pepper and sauté until soft, about 4 minutes. Add the potatoes to the pan and continue to cook until until golden brown, about 4 minutes. Stir in the egg mixture and mix well. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes. Preheat the broiler. Sprinkle the frittata with the remaining Parmesan cheese. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve. If desired, top with Cornmeal-Crusted Fried Oysters and Sauce Piquante before serving. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 13g Total Fat; (69% calories from fat); 9g Protein; 4g Carbohydrate; 281mg Cholesterol; 351mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Mac And Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Butter 2 Eggs 2 cups Whole milk Salt -- to taste Freshly-ground white pepper -- to taste 2 cups Grated Cheddar cheese 2 cups Grated white Cheddar cheese 2 pounds Tatter Tots - (1 bag) -- thawed Preheat the oven to 350 degrees. Grease a 9- by 9- by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese and the tatter tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden-brown. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 27g Total Fat; (68% calories from fat); 21g Protein; 7g Carbohydrate; 175mg Cholesterol; 459mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Marinated Olives Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Condiments Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CITRUS MARINATED BLACK OLIVES === 3 cups brine cured black olives, such as kalamata or nicoise 1/2 cup extra-virgin olive oil 1/2 cup lemon juice = (or 1/4 cup lemon juice and 1/4 cup fresh squeezed orange juice) 2 tablespoons minced garlic 2 tablespoons minced rosemary 1 tablespoon grated lemon peel = (or 1 1/2 tspns grated lemon peel and 1 1/2 tspns grated orange peel) 1 teaspoon dried hot pepper flakes === MARINATED GREEN OLIVES === 3 cups brine cured green olives, such as picholine, manzanillo or queen 1 lemon -- thinly sliced 1/2 cup olive oil 1/4 cup lemon juice 1/4 cup chopped fresh oregano = (or 1 tbspn dried oregano) 5 garlic cloves -- thinly sliced 1 teaspoon dried hot pepper flakes For the Kicked Up Citrus Marinated Black Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. For the Kicked Up Marinated Green Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. This recipe yields about 3 cups of each type of olive. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2025 Calories (kcal); 216g Total Fat; (92% calories from fat); 4g Protein; 34g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 43 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Pigs In The Blanket Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 2 pounds Boudin Sausage -- see * Note (formed into two-ounce links) 2 pounds White bread dough -- divided into 16 -- two-ounce portions 1 cup Onion marmalade Emeril’s Essence -- see * Note 1 cup Creole mustard * Note: See the “Boudin Sausage” and “Emeril’s Essence Information” recipes which are included in this collection. Preheat the fryer. Bring a pot of salted water to a boil. Poach the boudin for 4 minutes and drain. Cool the boudin completely. In a large saute pan, heat the olive oil. When the oil is hot, sear the boudin for 2 minutes on each side. Remove from the pan and cool. Lightly flour a surface. Roll out each dough piece to a 1/4-inch thickness. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on one third of the dough. Carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 to 45 minutes. Gently lay the dough-covered sausages in the hot oil and fry until golden-brown, about 3 to 5 minutes, stirring constantly for overall browning. Remove the pigs in the blanket from the oil and drain on a paper-lined plate. Season with Emeril’s Essence. Serve the pigs in the blanket with Creole mustard. This recipe yields 16 pieces. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); 3g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Scotch Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds country-style sausage, casings removed and crumbled 1/2 teaspoon cayenne 1/2 teaspoon salt 4 hard-boiled eggs -- shells removed 1 cup bread crumbs Creole seasoning -- see * Note 1/2 cup flour 1 egg -- beaten Vegetable oil -- for deep frying * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.) Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook. In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 8g Total Fat; (28% calories from fat); 13g Protein; 32g Carbohydrate; 259mg Cholesterol; 575mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Stuffed Olives Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Condiments Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === ALMOND-STUFFED GREEN OLIVES === 1 1/2 cups pitted large green olives -- see * Note 1/2 cup Kicked Up Fried Almonds -- (see recipe) 2 tablespoons olive oil 4 large garlic cloves -- thinly sliced 1 teaspoon dried hot pepper flakes === PEPPER-STUFFED GREEN OLIVES === 1 1/2 cups pitted large green olives -- see * Note 1 red bell pepper -- roasted, seeded, and cut into 1/2" by 1" strips 2 tablespoons olive oil 4 large garlic cloves -- thinly sliced 1 teaspoon dried hot pepper flakes === ANCHOVY-STUFFED GREEN OLIVES === 1 1/2 cups pitted large green olives -- see * Note 1 can oil-packed anchovies -- rinsed, drained, and cut into 1/2" by 1" strips 2 tablespoons olive oil 4 large garlic cloves -- thinly sliced 1 teaspoon dried hot pepper flakes * Note: If olives are canned or from a jar, rinse and drain well before proceeding with recipe. For the Kicked Up Almond-Stuffed Green Olives: Stuff the olives with the almonds. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving (the almonds will soften after several hours). For the Kicked Up Pepper-Stuffed Green Olives: Fold the bell pepper strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. For the Kicked Up Anchovy-Stuffed Green Olives: Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. This recipe yields about 1 1/2 cups of each type of stuffed olives. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 802 Calories (kcal); 81g Total Fat; (88% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Tzatziki Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cucumber -- peeled, sliced in half, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon dill or oregano 1 garlic clove -- minced 1/2 teaspoon Emeril's Essence -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. Serve as a dip for the "Veal Meatballs" (see recipe), or any other fried meat, fish or vegetable. This recipe yields 1 1/2 cups of sauce. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 22g Total Fat; (60% calories from fat); 11g Protein; 21g Carbohydrate; 31mg Cholesterol; 1186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked Up Wings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Chicken Poultry Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Vegetable oil -- for frying 2 dozen Chicken drumies (chicken wings with small wing joint -- removed) 2 cups Crystal Hot Sauce 1 cup Sour cream 1/2 cup Heavy cream Juice of one lemon 1 teaspoon Minced shallots 1/2 teaspoon Minced garlic 1/4 pound Crumbled Maytag Blue cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 dash Worcestershire sauce 1 1/2 cups Flour 2 Eggs -- beaten with 1 tablespoon Milk Emeril's Essence -- see * Note 2 Carrots -- peeled, and cut into 3" sticks 2 Celery stalks -- peeled, and cut into 3" sticks * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Emeril's Essence. Dredge the wings in the flour. Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2379 Calories (kcal); 244g Total Fat; (90% calories from fat); 11g Protein; 44g Carbohydrate; 160mg Cholesterol; 104mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 48 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked-Up Creole Cassoulet Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE BEANS === 2 pounds white beans 2 1/2 quarts chicken stock 4 ham hocks 1 yellow onion -- diced 4 large garlic cloves -- minced 4 bay leaves 1 tablespoon fresh thyme leaves === FOR THE GARNISH === 2 rabbits -- portioned into legs and loins 10 quail -- rib bones removed Creole seasoning -- see * Note 1 cup flour -- seasoned with 1 tablespoon Creole seasoning 1/2 cup olive oil 1 cup diced yellow onion 1/2 cup diced bell pepper 1/2 cup diced celery 1 tablespoon chopped garlic 10 pieces andouille link sausage - (2 oz ea) 1 tablespoon Worcestershire sauce Reserved cooking liquid from beans -- still warm 1 cup tomato concasse Salt -- to taste Freshly-ground white pepper -- to taste === BREAD CRUMB CRUST === 2 cups unseasoned bread crumbs 1/2 cup unsalted butter -- melted 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh thyme 1 teaspoon salt 1 teaspoon freshly-ground black pepper 2 egg yolks * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. For the beans: In a 6-quart stock pot, combine all of the ingredients. Simmer until the beans are tender, approximately 1 1/2 hours (this will vary). Drain the beans and reserve liquid. Pick out the bay leaves. When the ham hocks are cool to the touch, pick the meat off the bones, roughly chop it and set aside. For the garnish: Heat a 6-quart Dutch oven to medium-high heat. Season the rabbit and the quail generously with Creole seasoning and dredge in the seasoned flour. Add the olive oil to the pan and begin to lightly brown the rabbit and the quail. Reserve them on absorbent cloth. Add the onion, bell pepper and celery to the pan. Cook for 5 minutes, scraping the pan periodically. Add the garlic and the andouille and cook an additional 3 minutes. Add 1/4 cup of the seasoned flour and stir to form a roux. Add additional flour as needed to form a stiff roux. Cook the roux for 5 minutes, constantly stirring, until roux is the color of peanut butter. Add the Worcestershire sauce. Slowly add the stock from the beans, stirring to dissolve the roux. Cook for 10 minutes. Add the tomato concasse, the rabbit, quail, and reserved ham hock meat. Adjust seasoning with salt and pepper. Add the beans to the pot and mix well. Top with breadcrumb mixture and bake in a 375 degree oven for 45 minutes, or until bubbly and crust is golden brown and crispy. Bread crumb crust: Combine all ingredients in the bowl of a food processor and pulse for 30 seconds until combined. This recipe yields 8 to 10 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A16) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1204 Calories (kcal); 57g Total Fat; (43% calories from fat); 81g Protein; 87g Carbohydrate; 275mg Cholesterol; 3252mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked-Up Jambalaya Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 pound medium shrimp -- peeled, deveined Creole Seasoning -- see * Note 1 chicken -- cut into 8 pieces 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes 2 cups chopped onion 1 cup chopped celery 1 cup chopped bell pepper 2 tablespoons minced garlic 3 bay leaves 1/4 teaspoon cayenne pepper 1 1/2 tablespoons chopped thyme leaves 1 cup chopped tomatoes 6 cups water 2 cups rice Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chopped green onions 1/2 cup chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 721 Calories (kcal); 37g Total Fat; (47% calories from fat); 48g Protein; 45g Carbohydrate; 256mg Cholesterol; 242mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kicked-Up Smoked Salmon And Scallop Koulibiaca Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE KOULIBIACA === 32 large sea scallops -- cut into thirds to form flat disc shapes Juice of 1/2 lemon 1 teaspoon white truffle oil 16 sheets Phyllo dough -- defrosted, and covered with damp towel for working 1/2 pound melted butter 1/4 cup dry bread crumbs 1/2 pound sliced smoked salmon 64 very-thin slices black truffle 1 pound spinach -- blanched, and excess liquid removed 3 hard-boiled eggs -- chopped === FOR THE SAUCE === 3 medium shallots -- finely chopped 1/2 cup dry white wine 1/2 cup white wine vinegar 2 tablespoons heavy cream 6 ounces unsalted butter -- cut small pieces 2 ounces truffle butter -- cut small pieces Salt -- to taste Freshly-ground white pepper -- to taste Preheat oven to 425 degrees. Marinate scallops in lemon juice and truffle oil and season with salt and white pepper while you are preparing the other ingredients. On a clean, dry countertop place 1 sheet of phyllo with short side closest to you and brush with melted butter. Sprinkle with 1 teaspoon of dry bread crumbs and cover with another sheet of phyllo. Place smoked salmon slices on phyllo, covering an area about 2 inches by 4 inches about 1/4 way up the pieces of phyllo. Place 4 pieces of scallops on top of this, top scallops with slices of truffle, then top with 4 more pieces of scallop, drizzling with melted butter between layers. Now put a thin layer of blanched spinach, top with 4 more pieces of scallops, then a layer of chopped egg, finally topping with another layer of smoked salmon, drizzling with butter between layers. Fold edge of phyllo closest to you over on top of salmon, fold in left and right edges, then roll koulibiaca up completely. Continue with remaining phyllo and filling to make a total of 8 packets. Brush tops with melted butter, and refrigerate 10 minutes before baking. Bake 20 to 25 minutes, or until golden brown on top. Serve immediately with sauce. For the sauce: In a small saucepan, combine the shallots, vinegar and wine and reduce to 1/4 cup. Add the heavy cream and reduce by half. Slowly whisk in the cold butter, adding the truffle butter last. Season the sauce with salt and white pepper. Serve immediately. This recipe yields 8 (1-ounce) servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A13) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 474 Calories (kcal); 44g Total Fat; (83% calories from fat); 12g Protein; 7g Carbohydrate; 206mg Cholesterol; 401mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kielbasa Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pork butt -- cut into 1" cubes 1/2 pound beef chuck -- cut into 1" cubes 1/2 pound pork fat -- cubed 1/2 cup chopped garlic 4 tablespoons paprika 1/2 teaspoon ground allspice 2 teaspoons salt 2 teaspoons freshly-ground black pepper 1 teaspoon caraway seeds 1 teaspoon ground dried marjoram 1 teaspoon ground dried summer savory 1 pint container of 1 1/2" casings In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely. This recipe yields about 2 1/2 pounds. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C47) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 2111 Calories (kcal); 193g Total Fat; (81% calories from fat); 59g Protein; 39g Carbohydrate; 342mg Cholesterol; 4440mg Sodium Food Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 34 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kielbasa In Polish Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces light beer 1 1/2 cups water 2 cups chopped yellow onions 2 pounds Kielbasa sausage, links Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons butter 2 tablespoons flour 2 tablespoons white vinegar 1 tablespoon sugar 2 tablespoons finely-chopped parsley In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 inch pieces. In a large sauté pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C47) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 6g Total Fat; (45% calories from fat); 2g Protein; 15g Carbohydrate; 16mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * King Cake Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Warm water -- (105 to 115 degrees) 2 packages Dry yeast 2 teaspoons Sugar 4 cups Flour -- to 5 cups 1/2 cup Sugar 2 teaspoons Salt 1 teaspoon Ground nutmeg 1 teaspoon Grated lemon rind 1/2 cup Warm milk -- (105 to 115 degrees) 1/2 cup Melted unsalted butter -- cooled 5 Egg yolks 1/2 cup Finely-chopped candied citron 1 Pecan half, uncooked dried bean or King Cake Baby === GLAZE === 2 cups Sifted powdered sugar 2 tablespoons Lemon juice 2 tablespoons Water Purple, green and gold sugar crystals Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly-floured surface. Kneed in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top. Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly-floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the “baby”, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes. Bake for 30 minutes, or until golden-brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the “baby”. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2270 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 4g Total Fat; (9% calories from fat); 8g Protein; 71g Carbohydrate; 108mg Cholesterol; 438mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * King Cake I Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Warm milk -- (110 degrees) 2 packages Dry active yeast 1/2 cup Sugar 8 tablespoons Unsalted butter -- melted 5 Egg yolks 4 cups All-purpose flour - (to 5 cups) 2 teaspoons Salt 1 teaspoon Ground nutmeg 1 teaspoon Grated lemon zest 8 ounces Cream cheese 2 1/2 cups Powdered sugar Juice of one lemon 2 tablespoons Milk Purple, green and gold sugar sprinkles Preheat the oven 350 degrees. Combine the yeast, sugar, and butter in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the baby into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 17g Total Fat; (50% calories from fat); 3g Protein; 35g Carbohydrate; 133mg Cholesterol; 427mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Knish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Julienned yellow onions -- caramelized 4 cups Mashed potatoes 1 Egg 1/2 cup Finely-chopped parsley -- plus extra Finely-chopped parsley -- for garnish Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Vegetable oil 1 cup Water 1 tablespoon White vinegar 1/2 teaspoon Salt 4 cups Flour 1/2 cup Egg wash Bayou Blast -- see * Note Chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. Pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Bayou Blast and parsley. This recipe yields about 2 dozen knishes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Recipe adapted from JEWISH COOKING IN AMERICA by Joan Nathan From the TV FOOD NETWORK - (Show # EE-2364 broadcast 05-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 3515 Calories (kcal); 137g Total Fat; (35% calories from fat); 74g Protein; 493g Carbohydrate; 204mg Cholesterol; 3104mg Sodium Food Exchanges: 31 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Koren Pulgogi Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef flank steak -- cut 1/2" slices Salt -- to taste Freshly-ground black pepper -- to taste 1 cup sesame oil 2 cups soy sauce 1 tablespoon chopped garlic 1 tablespoon chopped fresh ginger Crushed red pepper -- to taste 2 cups cooked white long-grain rice 1 tablespoon snipped chives Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy sauce, garlic and ginger. Season with crushed red pepper to taste. Place the meat in a shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 1 hour or overnight. Remove and bring to room temperature. Preheat the hibachi. Remove the meat from the pan, reserving the marinade. Place the marinade in a saucepan, over medium heat. Bring to a boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4. Remove, set aside, and keep warm. Grill the meat for a couple of minutes on each side, for medium-rare. To serve, spoon the rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the sauce over the meat. Garnish with chives. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C35) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 562 Calories (kcal); 55g Total Fat; (85% calories from fat); 8g Protein; 13g Carbohydrate; 0mg Cholesterol; 8230mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * La Bourride Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe La Bourride Base -- see * Note 1 pinch Saffron 1 cup Julienned leeks 3 cups Peeled, seeded, chopped tomatoes Juice from 1 orange Zest from 1 orange 1 cup Julienned fennel 2 tablespoons Chopped garlic 2 tablespoons Finely-chopped fresh parsley leaves Salt -- to taste Freshly-ground black pepper -- to taste 4 pounds White fish -- cleaned, filleted (such as mullet, ocean perch or pollack) 1 cup Aioli -- see * Note 8 Egg yolks 8 slices Crusty French bread - (1" thick) 1 recipe Rouille II -- see * Note * Note: See the "La Bourride Base", "Aioli", and "Rouille II" recipes which are included in this collection. Put the La Bourride Base in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside. In a large saucepan, over low heat, combine 1/4 cup of the Aioli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 7g Total Fat; (74% calories from fat); 4g Protein; 1g Carbohydrate; 284mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * La Bourride Base Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped yellow onions 1/2 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 3 Garlic cloves 1 Bay leaf 8 Black peppercorns 2 Thyme sprigs 1 pound Fish bones 8 cups Water - (to 10 cups) 1 cup Dry white wine Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain. This recipe yields about 8 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 27g Total Fat; (71% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * La Ribollita Tuscan Bean Soup Au Gratin Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Dried Beans Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil -- plus 3/4 cup Olive oil 2 tablespoons Chopped garlic 2 cups Minced onions 1 Carrot -- finely chopped 1 Celery stalk -- finely chopped 1 cup Finely-chopped leeks, white part only 1 Hot chili pepper -- stemmed, minced 2 medium Ham hocks - (abt 3 to 4 oz ea) 1 pound White beans -- soaked overnight, and drained 2 tablespoons Finely-chopped rosemary 3 sprigs Fresh thyme 2 Bay leaves 10 cups Chicken stock 2 Garlic cloves -- crushed 1 teaspoon Chopped thyme 8 slices Italian bread -- toasted 1 cup Grated Parmesan cheese 1 small Onion -- thinly sliced Chopped fresh parsley -- for garnish Preheat the oven to 375 degrees. In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is hot, add the garlic, onions, carrots, celery, leeks and pepper. Saute for 2 minutes. Season with salt and pepper. Add the ham hocks and saute for 1 minute. Add the beans, rosemary, thyme sprigs and bay leaves. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for about 2 hours or until the beans are tender. Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand held-blender, puree half of the bean mixture. Pick the meat from the ham hock and return the meat to the bean mixture. Season the beans with salt and pepper. In a saute pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and discard the garlic cloves. Stir half of the olive oil mixture into the bean mixture. Line a fireproof tureen with the toasted bread slices. Sprinkle the bread with half of the cheese. Ladle the bean mixture over the toasted bread. Cover the bean mixture with the onion slices, the remaining infused olive oil and cheese. Place the tureen in the oven and cook for 30 minutes. Remove from the oven and serve. Garnish with chopped parsley. This recipe yields about 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 557 Calories (kcal); 28g Total Fat; (46% calories from fat); 21g Protein; 53g Carbohydrate; 8mg Cholesterol; 3006mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb And Chicken Gyros Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Lamb Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lamb loin -- sliced 1” slices 2 Chicken breasts - (abt 6 to 7 oz ea) -- sliced 1” slices 4 tablespoons Olive oil 6 large Pita breads 3/4 cup Yogurt 1/2 cup Small-diced cucumbers Juice of one lemon 1 cup Shredded lettuce 1 White onion -- sliced 1 large Tomato -- sliced 6 slices Preheat the grill. Season the lamb and chicken with 2 tablespoons olive oil, salt and pepper. Brush the pita bread with the remaining olive oil. Place the lamb and chicken on the grill and cook for 2 minutes on each side. Place the pita bread on the grill and cook for 2 minutes on each side. In a mixing bowl, mix the yogurt, cucumbers, and lemon juice together. Season with salt and pepper. Spread the cucumber sauce evenly over each pita bread. Divide the lamb slices between three of the pita breads. Divide the chicken up between the remaining pita breads. Garnish each sandwich with lettuce, onion and tomatoes. Place the pita bread on parchment paper. Roll the sandwich up tightly in the parchment paper, tucking the ends into the sandwich. With a serrated knife, slice the sandwiches in half and serve. This recipe yields 6 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A30 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 10g Total Fat; (79% calories from fat); 2g Protein; 4g Carbohydrate; 4mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Burgers Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lamb Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Ground lamb - (90% lean) 1/4 cup Yogurt 1/2 teaspoon Cumin 1 tablespoon Chopped rosemary Salt -- to taste Freshly-ground black pepper -- to taste 2 Pita bread rounds Oil 2 slices Red onion 2 tablespoons Crumbled feta cheese 2 tablespoons Rough-chopped Kalamata olives 2 sprigs Rosemary -- for garnish Preheat barbecue or grill. In a mixing bowl combine lamb, yogurt, cumin, chopped rosemary, salt and pepper. Divide into two equal portions and form into two 3/4-inch thick patties. Grill burgers about 15 minutes, turning once. Brush pita bread with olive oil and grill until browned on both sides. To serve, top pita with a burger, onion, feta cheese and olives. Burn rosemary sprigs for show, if you wish. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2135 broadcast 05-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 5g Total Fat; (14% calories from fat); 10g Protein; 51g Carbohydrate; 12mg Cholesterol; 448mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Creative Club Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lamb Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Black olives -- roughly chopped 1/4 cup Green olives -- roughly chopped 1 tablespoon Chopped shallots 1/2 teaspoon Chopped fresh thyme 1 tablespoon Lemon juice 1 tablespoon Olive oil -- plus extra for grilling 1 pound Homemade or purchased bread dough Salt -- to taste Freshly-ground black pepper -- to taste 4 Lamb loin medallions - (3 oz ea) 2 tablespoons Mayonnaise 1/2 teaspoon Chopped fresh oregano 1/2 teaspoon Chopped fresh rosemary 1/4 teaspoon Ground cumin In a bowl combine olives, shallots, thyme, lemon juice and 1 tablespoon olive oil. Set aside to marinate while you prepare sandwich. Preheat a stovetop or barbecue grill to medium-hot. Form 6 balls of dough, each about 1 1/2 inches in diameter. Oil dough and press into flat, thin circles; season them with salt and pepper. If necessary, pound lamb medallions 1/2-inch thick. Oil and season lamb. Grill dough and lamb, watching them carefully and turning and rotating as needed. Meanwhile, season mayonnaise with herbs, cumin, salt and pepper to taste. When bread is cooked through, build 2 triple-decker sandwiches with mayonnaise and beautiful medium-rare lamb medallions. Serve with the olive salad. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 22g Total Fat; (91% calories from fat); 1g Protein; 4g Carbohydrate; 5mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Kebabs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 2 tablespoons Chopped fresh rosemary 2 teaspoons Bayou Blast -- see * Note 1 1/2 pounds Lean lamb -- cut 1” cubes 2 Green bell peppers -- cut 1” squares 2 Onions -- each cut 8 wedges 8 large White mushrooms 8 large Cherry tomatoes Steamed rice * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a small bowl combine olive oil, rosemary and Bayou Blast. Alternate meat and vegetables on 8 long metal skewers and place in a non-reactive baking dish. Pour oil mixture over kebabs and marinate 1 hour. Light a grill or alternatively, preheat broiler. When very hot, grill or broil kebabs until browned, turning once, about 8 minutes in all for medium-rare. Serve skewers with hot steamed rice. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-025 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 14g Total Fat; (72% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Millefeuille Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Grilling Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oil -- for frying potatoes 6 slices Red skin potatoes - (1/2" thick) -- blanched (about 3 medium potatoes) 4 slices Lamb tenderloin - (1/2" thick) -- 1-ounce each 4 slices Feta cheese - (1 1/2" x 1 1/2" x 1/2") -- 1/2-ounce each Salt -- to taste Freshly ground black pepper -- to taste === TOMATO VINAIGRETTE === 1/2 cup Diced tomatoes 2 tablespoons Diced shallots 1/4 cup Olive oil 2 tablespoons Chopped parsley Salt -- to taste Freshly ground black pepper -- to taste For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive oil, parsley and season to taste. Set aside. Preheat the grill. Heat the oil for frying in a deep saute pan. Begin frying your potatoes when the oil begins to ripple. Carefully turn the potatoes as needed to achieve even browning. Meanwhile, season the lamb medallions, and place them on the grill. Turn after two minutes. Remove the potatoes from the oil, drain and season. Remove the lamb from the grill. Begin building the millefeuille: On the plate, put down a potato round, top with a medallion of lamb and a slice of cheese. Repeat, ending with a potato on top. Drizzle the entire plate with the tomato vinaigrette. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1463 Calories (kcal); 163g Total Fat; (98% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates NOTES : There is something wrong with the mathematics of this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Rillette Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lamb stew meat 1 quart Lamb oil - (lamb deckle fat rendered down with pomace oil) 3 Garlic cloves 3 sprigs Fresh rosemary Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Duck fat - (to 1/2 cup) 1 cup Minced shallots 1 teaspoon Minced garlic 1 tablespoon Chopped fresh parsley 1 tablespoon Finely-chopped rosemary Preheat the oven to 300 degrees. Season the meat with salt and pepper. Place the meat in an oven-proof pan and cover with the lamb fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the lamb fat for future use. Discard the rosemary. Place the meat in a mixing bowl, and using two forks begin to separate the meat into strands. This is called pulling the meat. Stir in 1/4 cup of the duck fat. Stir in the shallots, garlic, rosemary and parsley. Season the lamb with salt and black pepper. If the rillette is not moist enough, add the remaining duck fat. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. This recipe yields about 3/4 pound of rillette. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Roast Stuffed With Spinach And Chevre Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 cup Chopped leeks, white part only 4 cups Fresh spinach -- cleaned, stemmed 1 tablespoon Minced garlic 1 1/2 cups Chevre cheese 5 pounds Leg of lamb -- boned, butterflied 3 tablespoons Chopped fresh rosemary Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Cracked black pepper 2 tablespoons Chiffonade of mint Emeril’s Essence -- see * Note Apple Mint Couscous -- see * Note Fresh rosemary sprigs * Note: See the “Emeril’s Essence Information” and “Apple Mint Couscous” recipes which are included in this collection. Preheat the oven to 425 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When the pan is smoking hot, saute the shallots and leeks. Season with salt and pepper. Saute for 1 minute. Add the spinach and garlic. Saute for 2 minutes or until the spinach has wilted. Remove from the heat and turn into a mixing bowl. Stir in the cheese to the spinach mixture. Season with salt and pepper. Lay the lamb on a work surface. Rub the entire lamb with the remaining olive oil, chopped rosemary, salt and pepper. Spread the spinach filling evenly over the meat. Roll the lamb lengthwise and tie with butcher’s twine. Pack the outside of the rolled meat with the cracked black pepper. Place the roast in a shallow roasting pan and roast for 1 hour and 20 minutes. Let the lamb rest for 10 minutes before carving, garnished with Emeril’s Essence. Mound the Apple Mint Couscous in the center of the platter. Lay the carved lamb over the couscous. Garnish with fresh rosemary sprigs and mint. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2278 broadcast 03-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 626 Calories (kcal); 46g Total Fat; (67% calories from fat); 45g Protein; 6g Carbohydrate; 164mg Cholesterol; 219mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Sausage With A Lentil Ragu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Lamb butt 4 tablespoons Minced shallots 4 tablespoons Chopped basil 4 tablespoons Minced garlic 2 tablespoons Chopped fresh thyme 4 teaspoons Emeril's Essence -- see * Note 4 teaspoons Cumin 2 teaspoons Chili powder 1 tablespoon Salt 12 turns Black pepper 2 whole Eggs === THE RAGU === 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 cup Cooked brown lentils 1 cup Peeled, seeded, chopped tomatoes 1 tablespoon Minced garlic 2 teaspoons Chopped fresh thyme 2 teaspoons Chopped fresh basil 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Veal reduction 1/4 cup Chopped green onions 2 cups Creamy, cheese grits -- in a saucepan on -- the stove, hot 1 Long chives 1 tablespoon Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a mixing bowl, combine all the ingredients for the sausage together. Cover and store in the refrigerator for at least 24 hours. Preheat the grill. Using a grinding machine pass the meat through the 1/2-inch grinder plate. Remove half of the ground meat and pass through the grinder again. Switch the grinder attachment to the feeder tube. Stuff the casings with the sausage. Twist the sausage every 4 inches to form individual links. Prick each link a few times to prevent the sausage from busting. Rub each link with oil and place on the grill. Grill for 3 to 4 minutes on each side and remove from the grill. For the ragu, in a saute pan, heat the olive oil. When the oil is hot, saute the shallots and lentils. Add the tomatoes, garlic, and herbs. Season with salt and pepper. Add the veal reduction and bring up to a boil. Reduce to a simmer and add the sausage links. Simmer the ragu and sausage for 8 minutes. Stir in the green onions and re-season if needed. Spoon the ragu in the center of a shallow bowl. Spoon the grits in the center of the ragu. Lay the sausage on top of the grits. Garnish with long and chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 10g Total Fat; (61% calories from fat); 5g Protein; 9g Carbohydrate; 94mg Cholesterol; 1648mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Stuffed Ravioli With A Gorgonzola Cream Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lamb stew meat Salt -- to taste Freshly-ground black pepper -- to taste 1 quart duck fat 3 garlic cloves 3 sprigs fresh rosemary 1 cup minced shallots 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 1 pound Basic Pasta -- (see recipe) 2 cups heavy cream 1 pound Gorgonzola cheese -- crumbled 1 tablespoon finely-chopped fresh parsley Preheat the oven to 300 degrees. Season the meat with salt and pepper. Place the meat in an oven proof pan and cover with the duck fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the lamb fat for future use. Discard the rosemary. Place the meat in a mixing bowl, and using 2 forks begin to separate the meat into strands. This is called pulling the meat. Stir in 1/4 cup of the reserved lamb fat, shallots, garlic, and parsley. Season with salt and black pepper. If the rillette is not moist enough, add another 1/4 cup of the lamb fat. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 3-inch squares. Place a heaping spoonful of the filling in the center of half of the squares. Lightly wet the edges of the pasta squares with water. Place the remaining squares over the filled squares and press the edges together firmly to seal the ravioli completely. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 5 minutes. For the Sauce: Place the cream in a saucepan, over medium heat. Bring to a simmer. Whisk in the cheese, a little at a time. Season with salt and pepper. Remove the pasta and drain. Toss the pasta with olive oil and season with salt and pepper. Arrange the ravioli on serving plates. Spoon the sauce over the pasta and garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D21) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1798 Calories (kcal); 190g Total Fat; (93% calories from fat); 19g Protein; 10g Carbohydrate; 313mg Cholesterol; 1088mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Landon's Quesadillas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Avocado -- peeled and diced Juice of one lemon 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 8 Flour tortillas 1 cup Black bean puree 4 ounces Monterey Jack cheese Olive oil 1/2 cup Prepared Salsa 1/2 cup Sour cream Preheat the oven to 400 degrees. Combine the avocado's, lemon juice and garlic in a mixing bowl. Using a fork, mash the mixture until smooth but still chunky. Season the guacamole with salt and pepper. Spread 1/4 cup of the black bean puree on the bottom of one tortilla. Sprinkle 1/4 of the cheese over the black bean puree. Place a second tortilla on top of cheese. Repeat the process until all of the ingredients are used and you have four quesadillas. Place the quesadillas on a parchment-lined baking sheet. Bake the quesadillas for about 4 to 6 minutes or until the cheese has melted. Remove the pan from the oven and place on a cutting board. Slice each quesadilla into fourths. Garnish the quesadillas with the guacamole, salsa and sour cream. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 717 Calories (kcal); 33g Total Fat; (40% calories from fat); 21g Protein; 85g Carbohydrate; 38mg Cholesterol; 861mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagna Of Fresh Spinach, Corn And Crab With Goat's Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 3 tablespoons Flour 2 1/2 cups Milk 1 pinch Nutmeg 4 ounces Goat's cheese Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Olive oil 2 medium Sweet corn ears 1 pound Fresh spinach -- washed, stemmed, and patted dry 2 teaspoons Chopped garlic 1 pound Lump crabmeat -- picked for cartilage 12 pieces Fresh pasta - (4" by 3") 1 tablespoon Finely-chopped fresh parsley leaves In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese. Set aside and keep warm. Bring pot of salted water to a boil. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the corn. Season with salt and pepper. Saute the corn for 6 minutes. Add the spinach, a handful at a time. Season with salt and pepper. Saute for 2 minutes. Add the garlic and crabmeat. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and keep warm. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Drain and toss with olive oil. Season with salt and pepper. To assemble, place four pieces of the pasta in the center of each plate. Place about 1/4 cup of the spinach filling over each piece of pasta. Place a piece of pasta over the spinach filling. Place a second 1/4 cup of the spinach filling over each piece of pasta. Place the remaining pieces of pasta over the filling forming 5 layers total. Spoon the sauce around the pasta. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Lasagna Of Fresh Spinach, Corn And Crab With A Goat's Cheese Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 22g Total Fat; (52% calories from fat); 30g Protein; 16g Carbohydrate; 133mg Cholesterol; 585mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leek And Goat-Cheese Cake With Marinated Lentils Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Brunch Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Diced onion 1 tablespoon Chopped garlic 1 tablespoon Diced shallots 3 cups Sliced leeks -- carefully rinsed of all sand or dirt Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Goat's cheese - (4 oz) 1 tablespoon Sour cream 1/2 teaspoon Tabasco sauce 1 cup Flour 2 tablespoons Bayou Blast -- see * Note 1 cup Bread crumbs 1/2 pound Frisee lettuce -- cleaned and dried Marinated Lentils -- see * Note 2 tablespoons Chopped parsley Top-quality balsamic vinegar -- for drizzling * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Marinated Lentils" recipes which are included in this collection. In a skillet heat 1 tablespoon oil with onion, garlic and shallot over medium heat, 1 minute. Add leeks and sweat, stirring occasionally, until moisture is released and then evaporates. Transfer leek mixture to a bowl and stir in goat's cheese, sour cream and Tabasco; season to taste with salt and white pepper. In 2 shallow bowls, mix flour with 1 tablespoon Bayou Blast in one and bread crumbs with remaining tablespoon Creole seasoning in the second. When cool enough to handle, form leek mixture into 4 patties (if very sticky, moisten your hands with water). Dredge cakes first in flour, then in bread crumb mixture, coating them thoroughly. In clean skillet heat remaining tablespoon oil over medium-high heat. When hot, add breaded cakes and saute until golden, about 1 1/2 minutes per side. Remove and drain on paper towels. To assemble, divide lettuce among 4 plates and top with leek cakes. Mound some Marinated Lentils alongside, sprinkle with parsley and drizzle lightly with balsamic vinegar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 9g Total Fat; (27% calories from fat); 8g Protein; 48g Carbohydrate; 2mg Cholesterol; 245mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leek Rosti Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Idaho potatoes Salt -- as needed Water -- to cover 2 tablespoons butter 1 cup chopped leeks, white part only Freshly-ground white pepper -- to taste Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium-low and cook until the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater. In a large non-stick sauté pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Sauté for 2 minutes. Add the potatoes and mix thoroughly. Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake over and continue cooking the other side. Add more butter if needed. Remove from the pan and slice into individual servings. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D09) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 6g Total Fat; (51% calories from fat); 1g Protein; 11g Carbohydrate; 16mg Cholesterol; 62mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lefese Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Buttermilk 1/4 cup Sugar 1/2 teaspoon Baking soda 1/8 teaspoon Cardamom 3 1/2 cups All-purpose flour === GARNISH === Butter Preserves Preheat griddle to low. Place all the ingredients in a mixer with the dough hook attachment. Work it slowly to create a soft, pliable dough. If the dough is sticky add 1 to 2 tablespoons of additional flour. Divide the dough into two pieces. Roll each piece of dough to 1/8-inch thick. Cut each piece into 6 to 7 pieces, whatever shape you desire. On a lightly floured, low heat griddle, cook the flatbread on each side for 5 minutes. It should color only slightly. Serve with butter and preserves. This recipe yields 12 to 14 Lefese. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 33g Carbohydrate; 1mg Cholesterol; 75mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leg Of Lamb Stuffed w Goat Cheese, Pine Nuts, Apples & Mint Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Granny Smith apples -- chopped 2 tablespoons Minced shallot 1 tablespoon Butter Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups Crumbled goat cheese 1 cup Toasted pine nuts 1/2 cup Chopped mint 1 Leg of lamb - (abt 5 lbs) -- butterflied 1 tablespoon Olive oil Rosemary Potatoes -- see * Note * Note: See the "Rosemary Potatoes" recipe which is included in this collection. Preheat oven to 375 degrees. Cut six 2-foot lengths of butcher's twine. In a small skillet saute apple and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper. Arrange lamb on work surface, inside facing up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb. Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. In a large skillet heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all. Transfer lamb to a rack set in a roasting pan and roast until brown and tender, 25 minutes for rare, 30 minutes for medium-rare, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 12 pieces and serve 2 slices per serving with hot roasted Rosemary Potatoes. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 14g Total Fat; (67% calories from fat); 9g Protein; 6g Carbohydrate; 35mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leg Of Lamb With Goat Cheese And Spinach Stuffing Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Boneless leg of lamb -- well-trimmed 1/4 cup Bayou Blast -- see * note 3 tablespoons Olive oil 1/4 cup Chopped onions 2 tablespoons Minced garlic Freshly-ground black pepper 2 cups Chopped fresh spinach 1/4 cup Chopped fresh mint 4 ounces Mild goat cheese, such as Montrachet * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 400 degrees. Cut seven 2-foot lengths of butcher's twine. Cut open leg of lamb and arrange on work surface, inside facing up. Butterfly meat by cutting vertical slits in the thicker parts of the lamb without cutting all the way through. Flatten meat and trim off extra pieces, reserving them, until leg is a fairly even thickness; you should have about 1/2 pound extra meat. Place a sheet of plastic wrap over lamb and pound with a meat mallet until 1/4-inch thick. Remove plastic wrap and use a sharp knife to poke halfway into meat, taking care not to cut all the way through. Sprinkle 2 tablespoons of Bayou Blast over top of lamb and set aside. Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large skillet heat 2 tablespoons of the oil over high heat. Add diced lamb and 1 tablespoon of the Creole seasoning and brown 3 minutes. Add onions, garlic and 4 turns of black pepper; saute, stirring constantly, 1 minute. Remove from heat and add spinach and mint. Transfer to a bowl to cool. Spread half of stuffing mixture lengthwise along one side of lamb, dot with goat cheese and top with remaining stuffing. Roll up lamb over stuffing, tucking in ends. Space 6 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. Sprinkle outside of roll with remaining tablespoon Creole seasoning. In a large skillet heat remaining 1 tablespoon oil over high heat. Add lamb roll and sear on all four sides, 6 minutes in all. Transfer lamb to a roasting pan and roast until brown and tender, 30 minutes for rare, 35 minutes for medium-rare, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 16 pieces and serve 2 slices per serving. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-025 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 5g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Aioli Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Mayonnaise 2 tablespoons Lemon juice 1 teaspoon Lemon zest -- chopped 1 teaspoon Dijon mustard 1 teaspoon Chopped garlic Salt -- to taste Freshly ground black pepper -- to taste 1 dash Tabasco sauce 1/4 cup Olive oil Place all ingredients except the olive oil in the work bowl of the food processor. Process until smooth. While the machine is running, slowly add the oil, until all is incorporated. Season with Tabasco, salt, and pepper. This recipe yields about 1 cup of Lemon Aioli. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1283 Calories (kcal); 148g Total Fat; (98% calories from fat); 2g Protein; 4g Carbohydrate; 39mg Cholesterol; 691mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon And Blueberry Tea Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Sugar 1/4 cup Brown sugar 2 1/3 cups Flour 8 tablespoons Butter -- room temperature 1 teaspoon Cinnamon 1 Egg 1/2 cup Half-and-half 1/2 cup Sour cream Juice of two lemons 2 teaspoons Baking powder 1/4 teaspoon Salt 2 1/2 cups Fresh blueberries 2 tablespoons Grated lemon juice Preheat the oven to 375 degrees. Grease a 9- by 5-inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, half-and-half, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden-brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve. This recipe yields 1 loaf. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3698 Calories (kcal); 125g Total Fat; (29% calories from fat); 43g Protein; 618g Carbohydrate; 486mg Cholesterol; 2607mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 23 1/2 Fat; 22 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon And Herb Crusted Swordfish Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Swordfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Chopped lemon zest 2 teaspoons Chopped fresh dill 2 teaspoons Chopped fresh parsley 2 teaspoons Chopped fresh chervil 1 teaspoon Freshly-cracked black pepper 2 teaspoons Dijon mustard Salt -- to taste Freshly-ground black pepper -- to taste 2 Swordfish steaks - (6 oz ea) 1 tablespoon Vegetable oil 2 cups Cleaned fresh arugula leaves 2 tablespoons Olive oil In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with salt and pepper, then lightly brush with Dijon mustard on one side. Firmly press the mustard coated side of the swordfish into the lemon-herb mixture. In a skillet (preferably non-stick) heat vegetable oil. Place fish, coated side down into the hot oil. Cook for 4 minutes, until the crust turns golden. Flip and continue to cook for 3 more minutes. Meanwhile, in a bowl toss the arugula with 1 teaspoon olive oil, and season with salt and pepper, and then divide between 2 plates. Place the swordfish onto the arugula, drizzle with the remaining olive oil. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 21g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Butter Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons White wine 1 tablespoon Lemon juice 1 tablespoon Chopped shallots 2 tablespoons Heavy cream 1/4 cup Butter -- cubed Salt -- to taste Freshly-ground black pepper -- to taste Reduce the wine and lemon juice with the shallots for 2 minutes. Add the cream and reduce for 2 minutes. Using a whisk, slowly incorporate the butter. Season to taste. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2242 broadcast 09-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 540 Calories (kcal); 57g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 165mg Cholesterol; 482mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Butter Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dry white wine 3 Lemons -- peeled, quartered 2 tablespoons Minced garlic 1 tablespoon Minced shallots 1 teaspoon Salt Freshly-ground black pepper -- 3 peppermill turns 1 dash Worcestershire sauce 1 dash Hot pepper sauce 1/2 cup Heavy cream 1/2 pound Unsalted butter - (2 sticks) -- cut up, at room temperature 1 tablespoon Finely-chopped fresh parsley Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 45g Total Fat; (73% calories from fat); 6g Protein; 31g Carbohydrate; 163mg Cholesterol; 2219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Chess Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared pie shell, 8- to 9-inch 1 1/2 cups Sugar 1 tablespoon Cornstarch 1 tablespoon Grated lemon zest 4 Eggs 1/2 cup Lemon juice 1/2 cup Melted butter -- cooled === GARNISH === Raspberry coulis -- in squeeze bottle Whipped cream in pastry bag -- with star tip Powdered sugar -- in shaker Fresh mint sprigs Candied lemon zest Preheat the oven to 350 degrees. In a mixing bowl, combine the sugar, cornstarch and lemon zest together. Whisk in the eggs, one at a time. Stir in the lemon juice and butter, blend until fully incorporated. Pour into the pie shell. Bake for 20 to 25 minutes or until the pie is lightly browned and set. Remove from the oven and cool. Place a slice of the pie on the plate. Drizzle with the raspberry coulis. Garnish with the whipped cream, powdered sugar, mint and lemon zest. This recipe yields 1 pie for ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2297 Calories (kcal); 110g Total Fat; (41% calories from fat); 23g Protein; 320g Carbohydrate; 996mg Cholesterol; 1163mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 20 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Crepes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Cream cheese -- at room temperature 1/2 cup Sour cream 3/4 cup Sugar 1/4 cup Powdered sugar Juice of eight lemons 1 teaspoon Pure vanilla extract 2 tablespoons Grated lemon zest 1/4 cup Butter Splash of Cognac === 12 MEDIUM CREPES === 3 Eggs 1 1/4 cups Milk 2 tablespoons Melted unsalted butter 1 cup Sifted flour Salt -- to taste Freshly-ground white pepper -- to taste For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan. Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup of the sugar, powdered sugar, juice of two lemons, vanilla, and 1 tablespoon of the lemon zest. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour. In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup of sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 835 Calories (kcal); 53g Total Fat; (56% calories from fat); 17g Protein; 74g Carbohydrate; 288mg Cholesterol; 464mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Curd Anglaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Egg yolks 1/3 cup Sugar 1 1/4 cups Half-and-half 1/2 Vanilla bean -- split (or 1 tspn vanilla extract) 1/4 cup Lemon curd, homemade or purchased Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half-and-half to the scalding point with the vanilla bean, if used. Gradually pour the hot cream into the yolk mixture while stirring rapidly. Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or it will curdle. Immediately pour the custard into another container and continue stirring for a minute or so. Remove the vanilla bean and save for another use, or stir in the vanilla extract. Set the sauce aside to cool, stirring from time to time until cold. Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved. Fold in remaining creme anglaise. Store covered and refrigerated. The sauce will keep for about 3 days. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 20g Total Fat; (36% calories from fat); 11g Protein; 68g Carbohydrate; 851mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lemon Dill Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Minced shallots 1 teaspoon Minced garlic 1/2 cup Dry white wine Juice of one lemon 1/4 cup Chopped fresh dill 1 teaspoon Dijon mustard 1/2 cup Heavy cream 5 tablespoons Unsalted butter -- cubed Salt -- to taste Freshly-ground black pepper -- to taste In a sauce pan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. This recipe yields ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1064 Calories (kcal); 102g Total Fat; (90% calories from fat); 6g Protein; 19g Carbohydrate; 318mg Cholesterol; 131mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Mousse Cakes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon -- juiced 1 cup simple syrup -- plus 2 tablespoons simple syrup 1 package unflavored gelatin 1 cup heavy cream -- chilled 1 cup Lemon Curd -- (see below) 2 cups heavy cream 2 cups sweetened whipped cream Fresh mint sprigs === SPONGE CAKE === 1/2 cup milk 2 teaspoons unsalted butter -- plus 2 tablespoons unsalted butter 8 large eggs 1 cup sugar -- plus 2 tablespoons sugar 1 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract === LEMON CURD === 3 lemons 6 large egg yolks 1 cup sugar 6 tablespoons butter -- cold Line 6 (3-inch) metal pipe molds with parchment paper, having the parchment come 3 to 4 inches over the top of the mold (it should look like a mold for a frozen souffle). Chill the bowl and wire whip of an electric mixer in the freezer. In a small saucepan combine the lemon juice, 2 tablespoons simple syrup and gelatin. Stir to soften the gelatin. Place over low heat and cook until the gelatin dissolves, stirring constantly. Remove from the heat and pour into a mixing bowl. Remove the bowl and whip from the freezer and add the heavy cream. Whip the cream until soft peaks form. Combine the gelatin mixture and lemon curd. Mix well. Add the lemon mixture to the whipped cream. Continue to beat until the cream forms stiff peaks. Brush the sponge cake with the remaining 1 cup of simple syrup. Using a 3-inch round cutter, cut the cake into 6 rounds. Place a cake round at the bottom of each of the molds. Spoon 1 cup of the mousse into each prepared mold, on top of the cake. Cover the molds with plastic wrap and refrigerate for several hours or overnight until the mousse is firm. For the Sponge Cake: Preheat the oven to 350 degrees. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17- by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely. (Yields 1 (17- by 12-inch) sheet cake) For the Lemon Curd: Zest all of the lemons and set aside. Juice the zested lemons (should have 1/2 cup of juice) and strain the juice. In a small mixing bowl, whisk the eggs and yolks until smooth. Stir in the zest and lemon juice. Pour the mixture into a nonreactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, 1 tablespoon at a time. Cool to room temperature. (Yields 2 1/2 cups) To Serve: Remove the molds from the refrigerator and carefully remove the ring molds and parchment paper. Place the cakes on serving plates. Garnish with the whipped cream and mint. This recipe yields 6 cakes. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D03) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1177 Calories (kcal); 73g Total Fat; (54% calories from fat); 17g Protein; 122g Carbohydrate; 673mg Cholesterol; 418mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Pound Cake With Lemon Curd Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks Butter -- plus 1 tablespoon Butter -- all cubed, and at room temperature 2 cups Flour -- plus 1 tablespoon Flour 2 cups Sugar Juice of five lemons - (abt 1 cup) 6 Eggs -- at room temperature 1 teaspoon Baking powder 1 pinch Salt 2 tablespoons Finely-grated lemon zest 1 cup Powdered sugar 1/4 cup Water 1 recipe Lemon Pastry Cream -- see * Note 1 1/2 cups Sweetened whipped cream 1 cup Macerated fresh blueberries * Note: See the "Lemon Pastry Cream" recipe which is included in this collection. Preheat the oven to 325 degrees. Grease a 9- by 5- by 3-inch loaf pan with 1 tablespoon of the butter. Flour the pan with 1 tablespoon of the flour. Combine 1 cup of the sugar and lemon juice in a saucepan over medium-high heat. Bring the liquid to a boil, and boil until the liquid reduces by half, about 2 to 3 minutes. Remove from the heat and cool. In an electric mixer, fitted with a whip, cream the remaining butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time. Mix well. Fold in the lemon zest. Pour the batter into the prepared pan. Bake for about 50 minutes or until the center is firm. Remove from the oven and cool on a wire rack for 10 minutes. Remove the cake from the pan and place back on the wire rack. Using a wooden skewer, make several holes in the top of the cake, pour half of the lemon syrup over the top of the cake. Brush the sides of the cake with the remaining syrup. In a mixing bowl, whisk the powdered sugar and water together. Mix well. Pour the frosting over the top of the cake and spread evenly (the frosting will run over the edges of the cake). Slice the cake into 1-inch slices. Spread the Lemon Pastry Cream evenly over half of the slices. Place the remaining slices over the lemon cream, forming a sandwich. Slice each sandwich into thirds. Place three slices of the cake on each serving plate. Garnish with a dollop of whipped cream and fresh blueberries. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 846 Calories (kcal); 37g Total Fat; (39% calories from fat); 10g Protein; 120g Carbohydrate; 275mg Cholesterol; 493mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Scented Boar Chops With A Fresh Chanterelle And Fava Bean Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish & Game Main Dish Wild Boar Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- plus 2 tablespoons olive oil 3 lemons -- juiced 1 tablespoon chopped garlic -- plus 2 teaspoons chopped garlic 1/4 cup finely-chopped fresh rosemary Salt -- to taste Freshly-ground black pepper -- to taste 8 wild boar chops 1/4 cup minced shallots 1 pound fresh chanterelle mushrooms -- cleaned Fava beans -- shelled, blanched, and skin removed 2 cups veal reduction 1 tablespoon finely-chopped fresh parsley leaves 8 thin strips preserved lemon In a small mixing bowl, whisk 1 cup of the oil, lemon juice, 1 tablespoon of the garlic, and rosemary. Whisk well. Season with salt and pepper. Season both sides of the chops with salt and pepper. Place the chops in a shallow glass pan. Pour the marinade over the chops. Cover and refrigerate for at least 8 hours, turning every couple of hours. Remove and bring the chops to room temperature. Preheat the grill. In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. Add the shallots and mushrooms. Season with salt and pepper. Sauté until wilted, about 3 to 4 minutes. Add the remaining garlic and fava beans. Continue to sauté for 1 minute. Add the veal reduction. Bring the mixture to a simmer and cook for 4 minutes. Remove from the heat and stir in the parsley. Set aside and keep warm. Remove the chops from the marinade. Place on the grill and cook for 4 to 5 minutes on each side for medium-rare. Remove from the grill and allow the chops to sit for a couple of minutes before serving. To serve, spoon the ragout in the center of each plate. Lay two of the chops in the center of the ragout. Garnish with a couple of strips of preserved lemon. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C30) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 62g Total Fat; (75% calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 2831mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 28 1/2 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Shortbread With Macerated Blueberries Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Biscuits Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BISCUITS === 2 cups Flour 1 tablespoon Baking powder 1/2 teaspoon Salt 2 tablespoons Sugar 2 teaspoons Lemon zest 5 tablespoons Butter -- softened 1/2 cup Heavy cream 1/4 cup Lemon juice === BERRIES === 2 pints Fresh blueberries 1 cup Sugar Juice of one lemon 1/2 cup Grand Marnier === GARNISH === 4 scoops Vanilla Bean Ice Cream 1/2 cup Whipped cream Fresh mint sprigs 2 tablespoons Candied lemon zest Powdered sugar -- in shaker Preheat the oven to 450 degrees. In a mixing bowl, combine the flour, baking powder, salt, sugar, and lemon zest. Cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and lemon juice. Form the dough into a ball. On a floured surface, roll the dough out 3/4-inch thick. Using a 3-inch cookie cutter, cut into 8 circles. Place the biscuits onto a baking sheet and bake for 15 minutes or until they are golden. For the blueberries: Combine all the ingredients in a bowl and lightly mash the berries with a fork. Allow the berries to sit for 30 minutes for the sugar to dissolve and the flavors marry. Split the biscuit in half, lay one half on a plate. Place a spoonful of the berries on the biscuit. Place the scoop of ice cream on top of the berries. Lay the other biscuit half on top of the ice cream and spoon the blueberries over the top. Garnish with whipped cream, fresh mint, candied lemon zest and sprinkle with powdered sugar. This recipe yields 4 servings. Comments: The original recipe title as listed is “Lemon Shortbread With Macerated Blueberries And Vanilla Bean Ice Cream”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2278 broadcast 03-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 924 Calories (kcal); 32g Total Fat; (32% calories from fat); 9g Protein; 139g Carbohydrate; 100mg Cholesterol; 806mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Thyme Chicken With Rosemary New Potatoes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Potatoes Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken -- whole 1/4 cup Olive oil 1/2 cup Finely-chopped fresh thyme 1/2 cup Finely-chopped lemon zest Juice of one lemon 8 New potatoes -- quartered, blanched 1/4 cup Chopped rosemary Salt -- to taste Freshly-ground black pepper -- to taste 4 Fresh rosemary sprigs Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Preheat the oven to 400 degrees. In a small mixing bowl, combine 2 tablespoons of olive oil, fresh thyme, lemon zest, and lemon juice. Mix thoroughly. Season the chicken with salt and pepper. Rub the entire chicken with the lemon and thyme rub. Place the chicken on the grill and grill for 10 to 15 minutes on each side. In a mixing bowl, toss the potatoes with the remaining olive oil, fresh rosemary, salt and pepper. Roast for 10 to 12 minutes or until the potatoes are golden. Place the potatoes on the platter. Lay the chicken against the potatoes. Garnish with rosemary sprigs and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1688 Calories (kcal); 105g Total Fat; (56% calories from fat); 95g Protein; 89g Carbohydrate; 447mg Cholesterol; 373mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lentil Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 tablespoon Chopped garlic 1 1/2 quarts Chicken stock 2 cups Brown lentils 1/4 cup Chopped tomatoes 1 pound Red skin potatoes -- cut 1/2" dice 1/4 cup Lemon juice 2 teaspoons Chopped lemon zest 12 ounces Spinach leaves -- picked and cleaned Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Chopped mint 1/2 cup Chopped parsley 1/4 cup Crumbled feta cheese In a large pot heat oil over medium heat. Add the garlic, cook, stirring for 30 seconds. Add the chicken stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add the lemon juice, zest, and spinach. Simmer for 2 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings. Serve with crumbled feta. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2198 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 13g Total Fat; (70% calories from fat); 5g Protein; 7g Carbohydrate; 8mg Cholesterol; 3380mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leo Miller's Lyonnaise Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 large Onion -- thinly sliced Oil -- for deep-frying 1 large Idaho baking potato -- peeled, and -- sliced 1/4" thick 1 tablespoon Chopped garlic 2 tablespoons Chopped scallions 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes. Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees. Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-119 broadcast 11-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 3g Total Fat; (62% calories from fat); 1g Protein; 3g Carbohydrate; 8mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Light To Dark Roux Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1 cup Vegetable oil In a black cast-iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep-fat-fryer thermometer. Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2382 Calories (kcal); 219g Total Fat; (81% calories from fat); 13g Protein; 95g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Lillian’s Potato And Cheese Pirogies Recipe By :Recipe courtesy of Nick Shust Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 teaspoons vegetable oil 1 egg 1 teaspoon salt 3 cups all-purpose flour - (to 4 cups) === FILLING === 2 pounds white potatoes -- peeled, cooked until tender, and cooled 1/4 pound farmers cheese or cottage cheese 1 tablespoon vegetable oil Salt -- to taste Freshly-ground white pepper -- to taste 1 cup sour cream 1/2 cup pickled red onions 1 tablespoon chopped chives In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes. For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside. Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into 3-inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely. Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels. In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1298 Calories (kcal); 76g Total Fat; (51% calories from fat); 27g Protein; 133g Carbohydrate; 289mg Cholesterol; 2365mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linguica Crusted Redfish With Portuguese Olive-Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- coarsely chopped 2 teaspoons chopped garlic 2 tablespoons olive oil 2 pounds Roma tomatoes -- peeled, cored, and coarsely chopped 2/3 cup black olives, such as kalamata -- pitted, halved Salt -- to taste Freshly-ground black pepper -- to taste === FRIED CALAMARI === 1 pound calamari -- thawed, and cut into 1/4" slices 1/2 cup buttermilk Creole Seasoning -- see * Note 1 cup masa harina 1 cup flour 1/2 pound feta cheese -- crumbled === LINGUICA CRUSTED REDFISH === 10 ounces linguica -- finely chopped 2/3 cup bread crumbs -- to bind 8 redfish fillets Creole Seasoning -- see * Note 4 tablespoons olive oil * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. For the Portuguese olive-tomato sauce: In a saucepan sauté onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes. Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari. For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons Creole Seasoning and allow to sit for 20 minutes. In a large bowl, combine masa harina and flour along with 2 tablespoons Creole seasoning. Dredge the calamari in the flour mixture and sift to remove any excess. Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together. Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce. Garnish with feta cheese. For the linguica crusted redfish: Preheat the oven to 400 degrees. In a skillet, cook linguica over medium heat until most fat has rendered. Add bread crumbs and mix well. Set aside. Season redfish on both sides with Creole Seasoning. In 1 large or 2 small skillets heat olive oil until very hot and sear redfish for about 3 minutes, or until you have a nice golden color. Turn fillets over and carefully remove any excess fat from the skillet. Divide linguica mixture between fillets and bake for 5 minutes. Remove and serve immediately with Portuguese olive-tomato sauce. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A04) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 395 Calories (kcal); 19g Total Fat; (42% calories from fat); 19g Protein; 39g Carbohydrate; 158mg Cholesterol; 446mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linguica Crusted Roasted Salmon Cedar Plank Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Side of salmon 2 tablespoons Olive oil Emeril's Essence -- see * Note 8 ounces Chopped linguica (or use your favorite sausage) 1/2 cup Bread crumbs -- to bind 2 tablespoons Grated lemon zest 2 tablespoons Grated orange zest 2 tablespoons Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven 400 degrees. Season the salmon with 1 tablespoon olive oil and Emeril's Essence. In a large saute pan, heat the remaining oil. When the pan is smoking hot, sear the salmon for 1 to 2 minutes on each side. Remove from the pan and place on a cedar plank. In a saute pan, render the finely-chopped linguica for 2 to 3 minutes. Add enough bread crumbs to bind the sausage. Stir in the lemon and orange zest. Season with salt and pepper if needed. Crust the top of the salmon with the linguica crust. Using your hands, pack the crust into the salmon. Roast for 8 to 10 minutes for medium-rare. Place the cedar plank on a platter. Garnish with chives and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 5g Total Fat; (59% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Little Soup From The 17th Century Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Artichokes Asparagus Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 /2 cups Chicken stock Salt -- to taste Freshly ground black pepper -- to taste Nutmeg -- to taste 4 Raw artichoke bottoms (preferably fresh) quartered and cut into thin slivers and topped with some fresh squeezed lemon juic 6 Raw asparagus spears cut on the bias in 1/4" thick pieces 1 Lemon -- halved 2 Egg yolks -- beaten 3/4 cup Shredded green leaf lettuce 3 tablespoons Coarsely chopped pistachio nuts In a soup pot, bring the stock to a gentle boil, season with the salt, pepper, and nutmeg. Then add the artichoke slivers and boil for 2 minutes. Add the asparagus and juice of the lemon. Continue to cook for 2 minutes. Turn down the heat and add the yolks, long strands will form. Adjust the seasonings. Divide the lettuce and pistachios between 4 bowls. Ladle the hot soup over the garnishes. Serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 3g Total Fat; (64% calories from fat); 2g Protein; 2g Carbohydrate; 106mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster American Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Sauces Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Whole lobster -- steamed, and shells removed 2 tablespoons Olive oil 1 tablespoon Butter 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 tablespoons Tomato puree 1/2 cup Brandy 1 cup Shrimp or fish stock 1/2 cup White wine 1 tablespoon Chopped parsley 1 cup Heavy cream 3 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 1 pinch Cayenne pepper In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Saute the shells for 2 to 3 minutes, or until bright red. Add the shallots and garlic and saute for 1 minute. Stir in the tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt, and pepper. Bring the liquid up to a boil. Simmer for 15 minutes. Remove from heat and strain through a fine chinoise into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2 to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne. This recipe yields 1 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2268 Calories (kcal); 165g Total Fat; (76% calories from fat); 92g Protein; 19g Carbohydrate; 882mg Cholesterol; 2039mg Sodium Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 1 Vegetable; 0 Fruit; 32 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster And Chips Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lobster Main Dish Potatoes Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Live lobster - (abt 2 to 3 lbs) 1 small box Ritz crackers - (abt 4 oz) 1/4 cup Drawn butter 1 tablespoon Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Steak fries Vegetable oil -- for frying 1 Paper bag Malt vinegar -- to taste 2 Fresh lemons -- split in half Preheat the oven to 450 degrees. Preheat the vegetable oil for frying in a large skillet. Begin by splitting the lobster, turn the lobster on its back, with one hand hold down the claws. Place the top of the knife at the tip of the head of the lobster. Push the blade down through the lobsters body and cut it in half lengthwise. Remove the brains, liver, and coral. Using the back of your knife, crack the claws in several places. (This will allow for easy removal of the meat after cooking.) Place the lobster, shell side down, on a baking sheet. In a small mixing bowl, combine the crackers, butter, parsley, and lemon juice. Season the mixture with salt and pepper. Season the inside of the lobster with salt and pepper. Fill the cavity of the lobster with this filling and cover the tail meat with the excess. Bake for 25 minutes or until the meat is white and the crust is golden-brown. Place the steak fries in the hot oil and fry until golden-brown and crispy, about 6 to 8 minutes. Remove from the oil and drain on a paper-lined plate. Place the fries in the paper bag with salt, pepper and a sprinkling of vinegar. Shake the bag a couple of times to season the fries completely. Serve the fries with the baked lobster. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster And Haricot Vert Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Pickles/Relishes String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 pound Haricot vert -- blanched 2 tablespoons Minced shallots 2 teaspoons Minced garlic 1/2 pound Cooked lobster meat -- diced Parsley Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, heat the olive oil. Add the haricot vert. Saute for 1 minute. Add the shallots, garlic, lobster meat and parsley. Saute for 2 minutes. Season with salt and pepper. Remove from the heat. This recipe yields ?? relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 15g Total Fat; (37% calories from fat); 47g Protein; 8g Carbohydrate; 163mg Cholesterol; 866mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster And Macaroni Gratin Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lobster Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 4 pounds Lobster -- claw and tail meat removed and set aside, shell discarded, and the coral and tomalley reserved 1/4 cup Cognac 1/4 cup Small-diced carrot 2 tablespoons Small-diced celery 3 tablespoons Minced shallots 1 teaspoon Minced garlic 2 tablespoons Finely-chopped parsley 1/2 cup Port wine 1 Bouquet garni 3 cups Creme fraiche -- plus 2 tablespoons Creme fraiche 7 ounces Tiny macaroni -- cooked al denta, and tossed with olive oil 1 Egg yolk 3 tablespoons Shredded Gruyere cheese -- plus 1 tablespoon Shredded Gruyere cheese Salt -- to taste Freshly-ground black pepper -- to taste 2 Cooked whole lobster claws 1 Whole chives 1 tablespoon Chopped chives Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4-inch slices. Whisk the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8 to 10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Recipe adapted from ENTERTAINING IN THE FRENCH STYLE by Roger Verge From the TV FOOD NETWORK - (Show # EE-2359 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 715 Calories (kcal); 43g Total Fat; (57% calories from fat); 61g Protein; 9g Carbohydrate; 445mg Cholesterol; 954mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster And Sweet Corn Chowder Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Lobster Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Bacon -- julienned 2 cups Chopped yellow onions 1 cup Chopped celery 1 cup Diced carrot 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 6 Bay leaves 3/4 cup All-purpose flour 8 cups Chicken stock 1 1/2 pounds New potatoes -- quartered 1 cup Fresh sweet corn 1 teaspoon Crab Boil 1 cup Half-and-half 1/2 cup Finely-chopped fresh parsley 5 whole Lobsters -- cooked, and -- split in half 1/4 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the half-and-half and parsley. Simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Place one half of each lobster in a bowl. Spoon the hot chowder over each half lobster. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 18g Total Fat; (42% calories from fat); 28g Protein; 25g Carbohydrate; 100mg Cholesterol; 2829mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Boudan With A Fresh Lemon And Tarragon Butter Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lobster meat -- raw 1/4 cup minced shallots 1/2 cup heavy cream 1/4 cup cognac Salt -- to taste Cayenne pepper -- to taste Freshly-ground white pepper -- to taste 4 cups cooked medium-grain rice Sausage casings, 1 1/2" dia, and about 4 feet in length 3 tablespoons butter - (to 4 tbspns) 8 round French-bread croutons, abt 3" dia 2 tablespoons finely-chopped parsley === FRESH LEMON-TARRAGON BUTTER SAUCE === 1/4 cup minced shallots 2 fresh lemons -- juiced Salt -- to taste Cayenne pepper -- to taste 1/4 cup heavy cream 1 1/2 sticks cold butter -- cut into pieces 1/4 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 1 tablespoon finely-chopped fresh tarragon leaves In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large sauté pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce. For the Fresh Lemon And Tarragon Butter Sauce: In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot. (Makes about 2 cups) This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 27g Total Fat; (70% calories from fat); 22g Protein; 3g Carbohydrate; 185mg Cholesterol; 528mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Club Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lobster Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lobster meat from 1 large (1 1/2 to 2-pound) cooked lobster Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter -- softened 1 tablespoon Minced shallots 1 teaspoon Chopped tarragon 1 teaspoon Chopped thyme 1 teaspoon Lemon juice 1 teaspoon Lemon zest 2 medium Brioche rolls 1 bunch Watercress Julienned shoestring potatoes -- fried for garnish Remove lobster meat from shell, leaving it in nice, large pieces. Devein and slice lobster tail into thin, workable slices; slice claws. Season with salt and pepper. In a small bowl combine butter, shallots, herbs, lemon juice and zest and mix well; season to taste with salt and pepper. Cut rolls in thirds and smear each slice with flavored butter. Assemble 2 triple-decker sandwiches with 2 layers of watercress and lobster slices in between 3 brioche slices. Serve with fried shoestring potatoes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 12g Total Fat; (92% calories from fat); 1g Protein; 1g Carbohydrate; 31mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Dome Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound New potatoes -- quartered, blanched 1/4 pound Haricot vert -- blanched 1/4 cup Peeled, seeded, chopped Italian Plum tomatoes Salt -- to taste Freshly-ground black pepper -- to taste Lobster meat from 1 pound live lobster -- tails split 3/4 cup Lobster American Sauce -- see * Note 1/2 cup Onion marmalade 1 tablespoon Chopped chives -- plus extra chopped chives for garnish 2 tablespoons Chopped assorted fresh herbs (parsley, basil, chervil and tarragon) Drizzle of truffle oil 1 sheet Frozen puff pastry 1 Egg -- slightly beaten with 1 teaspoon Water Emeril's Essence -- see * Note * Note: See the "Lobster American Sauce" and "Emeril's Essence Information" recipes which are included in this collection. Preheat oven to 425 degrees. Season the potatoes, green beans and tomatoes with salt and pepper. Invert the bowl over the pastry and cut around for the top of the dome. In a bowl, layer the potatoes, green beans, tomatoes, and lobster meat. Pour the American Sauce over top. Lay the marmalade over the sauce. Sprinkle the chives and fresh herbs over the marmalade. Drizzle with the truffle oil. Lay the puff pastry over the bowl. Brush the pastry with the egg wash. Bake in the oven for 10 to 15 minutes, or until golden and heated through. Garnish with chives, truffle oil, and Emeril's Essence. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2329 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 5g Total Fat; (26% calories from fat); 8g Protein; 21g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Gazpacho Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lobster Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Creole/Beefsteak tomatoes -- peeled, and roughly chopped 2 Red peppers -- roughly chopped 2 Onions -- roughly chopped 2 Cucumbers -- roughly chopped 4 Celery stalks -- roughly chopped 1/4 cup Minced shallots 2 tablespoons Minced garlic 2 tablespoons Freshly-grated horseradish 1/4 cup Finely-chopped fresh cilantro 2 cups V-8 juice 2 tablespoons Worcestershire sauce Juice of two lemons 1 pinch Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Cooked lobster -- meat removed and shells discarded, claws and tails intact 1 cup Fresh herb vinaigrette === GAZPACHO GARNISH === 1/4 cup Brunoise carrots 1/4 cup Brunoise parsnips 1/4 cup Brunoise red onion 1/4 cup Brunoise red peppers 1/4 cup Brunoise yellow peppers 1/4 cup Brunoise celery 1/2 cup Julienned Italian Roma tomatoes 1/2 cup Herb salad (chervil sprigs, small basil leaves, tarragon leaves, parsley, and snipped chives) 3 tablespoons Herb vinaigrette Salt -- to taste Freshly-ground black pepper -- to taste Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth. Add the V-8 juice, Worcestershire sauce and lemon juice and puree until smooth. Season with cayenne, salt and pepper. Remove and refrigerate for 6 hours. Slice the lobster tail meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper. In a mixing bowl, toss all the garnish ingredients together. Season with salt and pepper. In a parfait glass, spoon 2 tablespoons of the gazpacho on the bottom of the glass. Alternate layering the gazpacho and lobster meat. (Reserve the claws for the top of the glass.) Sprinkle the vegetable salad on top of the final layer. Serve with an artichoke napkin fold. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2353 broadcast 07-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Mousse Puff Pastry Bouchées Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound lobster tail meat -- roughly chopped 1/2 teaspoon salt 1/4 teaspoon paprika 1/2 cup chilled heavy cream 1 tablespoon minced tarragon 4 small puff pastry shells 1 egg -- beaten with 1 tablespoon water -- to make egg wash 1 ounce Sevruga caviar -- (optional) Preheat oven to 400 degrees. In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon. Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely. Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes. Serve immediately topped with a dollop of caviar. This recipe yields 2 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 552 Calories (kcal); 38g Total Fat; (62% calories from fat); 10g Protein; 43g Carbohydrate; 94mg Cholesterol; 795mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Pizza Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lobster Pizza Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Pizza Dough -- see * Note 2 cups Diced, cooked lobster meat 1 cup Roasted corn 1/4 cup Diced red onion 1/2 cup Chopped roasted tomatoes 1 teaspoon Chopped garlic 2 tablespoons Chopped tarragon 2 tablespoons Extra-virgin olive oil Cornmeal -- for sprinkling * Note: See the “Basic Pizza Dough” recipe which is included in this collection. Preheat oven with pizza stone to 400 degrees. Roll out pizza dough into two 10-inch rounds. Dust a pizza paddle with cornmeal and slide on one dough round. Top with half each of lobster, corn, tomatoes, garlic and tarragon. Slide pizza onto pizza stone and bake 10 to 15 minutes, or until crust is crispy and browned. Remove from oven and drizzle with half of extra-virgin olive oil. Cut into wedges and serve immediately. Repeat with remaining pizza dough and toppings. This recipe yields two 10-inch pizzas. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Portuguese-Style Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Lobster -- alive, split 2 tablespoons Olive oil 6 ounces Chorizo sausage 2 Bay leaves 1 cup Small-diced onions 3 tablespoons Small-diced red peppers 2 tablespoons Minced garlic 1 tablespoon Minced shallots 2 tablespoons Chopped parsley 1/2 cup Chopped green queen stuffed olives 1/2 cup Chopped black olives 2 cups Small-diced potatoes -- blanched 1 1/2 cups Chopped tomatoes 1/2 cup White wine 1 cup Water 1 teaspoon Salt 1/2 teaspoon Crushed red pepper Emeril's Essence -- see * Note 1/4 cup Shaved green onions Crusty bread * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large saute pan heat 2 tablespoon olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and saute for 2 minutes. Add the split lobster with shell side down. Add the garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes. Season with the salt and crushed red pepper. Add the white wine and water. Cover and simmer for 8 minutes. To assemble remove lobster. Spoon the hearty broth into a shallow pasta bowl/platter and place the lobster directly on top. Garnish with Emeril's Essence, shaved green onions, and crusty bread. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2275 broadcast 03-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 547 Calories (kcal); 29g Total Fat; (54% calories from fat); 32g Protein; 22g Carbohydrate; 143mg Cholesterol; 2621mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Pot Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lobster Main Dish Pot-Pies Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 1 cup Chopped onions 1/2 cup Chopped celery Salt -- to taste Freshly-ground white pepper -- to taste 6 tablespoons Flour 3 cups Seafood or chicken stock 1 cup Milk 2 cups Diced potatoes -- blanched 1 cup Diced carrots -- blanched 1 cup Sweet peas 1 cup Diced baked ham 1 pound Lobster meat -- cooked, diced 1/2 cup Water - (to 1 cup) 1/2 recipe Basic Savory Pie Crust -- see * Note, rolled out to the size of the pan * Note: See the "Basic Savory Pie Crust" recipe which is included in this collection. Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the milk and continue to cook for 4 minutes. Season with salt and pepper. Remove from the heat. Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan. Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife and make several slits in the top of the crust. Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving. This recipe yields about 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B80) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 14g Total Fat; (43% calories from fat); 18g Protein; 22g Carbohydrate; 108mg Cholesterol; 381mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Potato Cakes With Poached Eggs And American Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Idaho potatoes -- peeled 1 pound Lobster meat -- cooked, and sliced into 1-inch slices Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Chopped chives 2 tablespoons Olive oil Emeril's Essence -- see * Note 8 small Eggs 2 cups Lobster American Sauce -- warm - see * Note === GARNISH === 2 teaspoons Caviar Chives, long Chopped chives * Note: See the "Emeril's Essence Information" and "Lobster American Sauce" recipes which are included in this collection. Using a grater box, grate one potato at a time. (The potatoes have to be grated individually because the potatoes will turn brown.) Divide the potato into thirds. Divide each third in half and season with salt and white pepper. On a cloth towel, layer 1 ounce of lobster meat in between the potato halves. Fold the cloth over the potato and press the cake gently. This will seal the cakes. Heat the olive oil in a saute pan. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Emeril's Essence. Keep the cakes warm. Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft. Using a slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper. Spoon a small pool of the Lobster American Sauce in the center of the plate and around the rim. Place one cake in the center of the sauce. Alternate layering with the two poached eggs and two remaining lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 17g Total Fat; (39% calories from fat); 36g Protein; 24g Carbohydrate; 498mg Cholesterol; 494mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Ravioli In A Fennel And Chervil-Infused Nage Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 celery ribs -- roughly chopped 2 onions -- roughly chopped 2 carrots -- roughly chopped 1 lemon -- juiced 1 orange -- juiced 1 teaspoon black peppercorns 2 thyme sprigs 2 parsley sprigs 2 garlic cloves -- peeled, smashed 2 bay leaves 1 cup dry white wine 1 teaspoon salt 2 live lobsters - (1 1/2 to 2 lbs ea) 1/2 cup finely-chopped fresh fennel bulb -- fronds and upper stems reserved 3 tablespoons minced chervil or parsley 1/2 cup heavy cream 6 tablespoons butter 1 tablespoon lemon zest 1 lemon -- juiced 1/2 cup minced shallots or onion 1 teaspoon minced garlic 36 wonton or egg roll wrappers In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt. Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain. When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the shells. Into a clean pot strain the cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again into a clean saucepan and bring to a simmer. Add the chervil, cream, 2 tablespoons butter and 1 1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover. In a large sauté pan, melt 2 tablespoons of butter over medium heat and sauté the fennel, shallots and garlic until soft. Add the chopped lobster meat and sauté for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool. On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal. (Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.) Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce. This recipe yields 18 ravioli, serving 6 as an appetizer. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP14) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 19g Total Fat; (74% calories from fat); 2g Protein; 13g Carbohydrate; 58mg Cholesterol; 504mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Thermador Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lobster Main Dish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Lobster - (abt 2 to 2 1/2 lbs) 2 Lemons -- halved 1 Onion -- quartered 1 Bouquet garni 1/4 cup Butter 1/4 cup Flour 2 tablespoons Minced shallots 1/4 cup White wine 2 cups Milk 1 tablespoon Dijon mustard 1 tablespoon Finely-chopped fresh tarragon 1/2 cup Grated Parmesan cheese -- plus 1 tablespoon Grated Parmesan cheese 6 ounces Bacon 1 cup Julienned onions 1/2 pound Haricot vert -- blanched Salt -- to taste pepper 1 teaspoon Chopped garlic 2 teaspoons Finely-chopped parsley Preheat the oven to 375 degrees. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese and re-season if necessary. Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden-brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1070 Calories (kcal); 80g Total Fat; (67% calories from fat); 47g Protein; 38g Carbohydrate; 185mg Cholesterol; 2230mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster w Champagne Butter Sauce & Spinach Parpadelle Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lobster Main Dish Pasta Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHAMPAGNE BUTTER SAUCE === 2 tablespoons Minced shallots 1 cup Champagne 1 pound Cold butter -- cut into 2” cubes Salt -- to taste Freshly-ground black pepper -- to taste === LOBSTER - PASTA - ASSEMBLY === 1 whole Lobster -- cooked 1/2 pound Spinach pappardelle pasta -- cooked al dente, -- tossed in olive oil 2 tablespoons Salmon roe 2 tablespoons Chopped parsley 1 chunk Parmesan Reggiano Cheese 2 Long chives For the pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot. Add 1 tablespoon of olive oil and salt. Let the salted water come to a boil. For sauce: In a sauce pan, combine the shallots and champagne together. Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly. The sauce will start to thicken. Strain into a clean saute pan and season with salt and pepper. Keep the sauce warm. For the lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a French knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail. Slice the tail meat on the bias into six equal slices. For the pasta: Drop the spinach pasta into the boiling water for 1 to 2 minutes. Remove and drain. Toss the pasta with 1 teaspoon olive oil in a small mixing bowl. Season with salt and pepper. To assemble, toss the pasta with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add the lobster to the remaining sauce to warm. Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives. This recipe yields 2 servings. Comments: The original recipe title as listed is “Lobster With A Champagne Butter Sauce, Spinach Parpadelle Noodles And Salmon Roe Caviar”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2290 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1805 Calories (kcal); 185g Total Fat; (94% calories from fat); 16g Protein; 6g Carbohydrate; 568mg Cholesterol; 2100mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * London Broil Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1 tablespoon Lemon juice 1/2 cup Red wine 3 Garlic cloves -- smashed 1 tablespoon Salt 1 teaspoon Coarse-cracked black pepper 1 1/2 pounds Flank steak In a nonreactive bowl large enough to fit flank steak combine oil, lemon juice, wine, garlic, salt and pepper. Add flank steak and marinate 4 hours, turning once after 2 hours. Drain flank steak, pat dry and place on a broiler pan. Broil under preheated broiler, 10 minutes per side, until well-browned. Transfer to cutting board and slice against the grain. Save leftovers for sandwiches. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-127 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 30g Total Fat; (74% calories from fat); 22g Protein; 1g Carbohydrate; 58mg Cholesterol; 1158mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Louisiana Oyster And Sausage Bake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1/2 pound Finely-ground spicy Italian sausage 1/2 cup Minced onions 1 tablespoon Chopped garlic 1 1/2 cups Fine dried bread crumbs 1 tablespoon Finely-chopped parsley 1/2 cup Finely-grated Parmigiano-Reggiano cheese 1 dozen Large oysters, preferably Louisiana Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 375 degrees. In a large saute pan heat 1 tablespoon of the oil. When the oil is hot, add the sausage and cook, stirring occasionally for about 4 to 6 minutes. Add the onions and continue to cook for two minutes. Add the garlic, and continue to cook for 1 minute. Remove from heat and transfer to a mixing bowl and let cool. Stir in the remaining olive oil, bread crumbs, parsley and cheese and mix well. Season the oysters with salt and pepper. Grease a 9-inch gratin dish or pie pan. Line the bottom with the oysters. Cover the oysters with the sausage mixture, packing it down onto the oysters. Place in the oven and bake for 8 minutes or until the top is golden brown. Remove from oven and serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 10g Total Fat; (89% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lucky Dogs Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Hot dogs 3 Smoked sausage links 3 Chorizo sausage links 4 tablespoons Olive oil 1 medium Onion -- julienned 1 medium Green pepper -- julienned 2 cups Chili 1/2 cup Grated Cheddar cheese 1/2 cup Minced onions 1/4 cup Yellow mustard 1/4 cup Creole mustard 1 cup Pickled relish 1 dozen Hot dog buns Preheat the grill. Season the hot dogs, smoked sausage, and chorizo with 2 tablespoons olive oil, salt and pepper. Place the dogs on the hot grill and cook for 2 to 3 minutes on each side. In a saute pan, heat the remaining olive oil. When the oil is hot, add the julienne onions and pepper. Season with salt and pepper. Saute the vegetables for 3 to 4 minutes or until wilted. Remove from the heat. Remove the dogs from the grill and place in the buns. Garnish the chorizo dogs with the sauteed onions and pepper. Garnish half of the hot dogs with chili, cheese, onions and mustard. Garnish the remaining hot dogs with mustard and relish. Garnish the smoked sausages with Creole mustard. Place all the dogs on a platter and serve with potato chips. This recipe yields 1 dozen hot dogs. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A30 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 24g Total Fat; (55% calories from fat); 13g Protein; 30g Carbohydrate; 39mg Cholesterol; 1035mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Finely-chopped yellow onions 2 tablespoons Finely-chopped celery 2 tablespoons Finely-chopped seeded red bell pepper 2 tablespoons Finely-chopped seeded yellow bell pepper Salt -- to taste Cayenne -- to taste 1/2 teaspoon Chopped garlic 1/2 pound Lump crabmeat -- picked over for shells and cartilage 4 small Palm hearts -- cooked until tender and diced 1 tablespoon Finely-chopped parsley leaves 2 tablespoons Fine dried bread crumbs 4 sheets Phyllo dough 2 teaspoons Vegetable oil 1 tablespoon Butter 1 Sweet corn ear, kernels removed from cob 1 cup Remoulade I -- see * Note 2 tablespoons Chopped green onions, green part only * Note: See the "Remoulade I" recipe which is included in this collection. Preheat the oven to 350 degrees. Heat the oil in a saute pan over medium heat. Add the onions, celery, and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs. Season with salt and cayenne. Add the cooked vegetables. Mix well. Stack the sheets of phyllo on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush the top sheet of each stack with olive oil. Put 1/4 cup of the crab mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing to close. Lightly brush each strudel with the remaining oil. Line a baking sheet with parchment paper. Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes. In a small saute pan, over medium heat, melt the butter. Add the corn. Season with salt and cayenne. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the Remoulade and mix well. Cut each strudel in half diagonally and serve with sweet corn remoulade. Garnish with green onions. This recipe yields 6 servings. Comments: The original recipe title as listed is "Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel With A Sweet Corn Remoulade". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C24) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 7g Total Fat; (49% calories from fat); 8g Protein; 7g Carbohydrate; 35mg Cholesterol; 195mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lump Crabmeat Beggar’s Purses Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lump crabmeat -- picked over, cartilage and shell removed 1 tablespoon mayonnaise 1 teaspoon lemon juice -- or to taste 1 teaspoon Dijon mustard 2 teaspoons minced green onions 1 teaspoon minced parsley 1 teaspoon capers 1/2 teaspoon salt 1/4 teaspoon cayenne 6 pre-made crepes 6 blanched chives In a medium bowl, gently mix together all of the ingredients, except for the crepes and blanched chives. Spread the crepes on a flat work surface and place 1 heaping tablespoon of the crabmeat salad in the center of each. Draw up the crepes as though making a bundle, twisting the crepe gently to enclose the crabmeat. Tie a chive around the top of the bundle to seal the purse. Serve immediately, or store, tightly wrapped, in the refrigerator for up to 1 hour. This recipe yields 2 to 3 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 7g Total Fat; (43% calories from fat); 21g Protein; 1g Carbohydrate; 91mg Cholesterol; 950mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lump Crabmeat Remnick With Saffron Rice Pilaf Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 tablespoon Olive oil 1/2 cup Minced onions 1/4 cup Minced green bell peppers 1/4 cup Minced celery Salt -- to taste Freshly-ground white pepper -- to taste 2 teaspoons Chopped garlic 2 pinches Saffron threads 1 cup Long-grain white rice 2 cups Chicken stock 6 ounces Bacon -- chopped 1 large Egg 1 tablespoon Chopped garlic 3 tablespoons Ketchup 3 tablespoons Finely-chopped fresh parsley leaves 2 teaspoons Dry mustard 1 tablespoon Paprika 1/4 cup Tarragon vinegar Hot pepper sauce -- to taste 1 cup Vegetables oil 1 pound Lump crabmeat -- picked over for cartilage 6 Lemon twists Preheat the oven to 400 degrees. Butter 6 individual round au gratin ramekins and place on a baking sheet. In a saute pan, over medium heat, add the oil. When the oil is hot, add the trinity. Season with salt and pepper. Saute for 1 minute. Add the garlic and saffron. Continue to saute for 1 minute. Add the rice and stock. Cover and cook for 20 minutes, or until the water is completely absorbed. This makes about 3 cups of cooked rice. Remove from the heat and set aside. In a small saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. In a food processor, fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running and in a steady stream, add the oil, 1 tablespoon at a time. Season with salt and pepper. To assemble, spoon 1/2 cup of the rice filling evenly over the ramekins. Season the crabmeat with salt and pepper. Place a sixth of the crabmeat over each ramekin of rice filling. Spread the Remnick dressing evenly over each ramekin of crabmeat. Place in the oven and cook for 6 to 8 minutes or until the top is golden and bubbly. Remove from the oven and garnish with the crispy bacon, remaining parsley, and lemon twists. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 20g Total Fat; (44% calories from fat); 26g Protein; 31g Carbohydrate; 119mg Cholesterol; 1511mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lyonnaise Mirlitons Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Side Dish Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 cup Thinly-sliced onions 2 cups Peeled, seeded, thinly-sliced mirlitons (chayotes) 1 tablespoon Chopped garlic 2 tablespoons Chopped green onion 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste In a medium saute pan heat oil over low heat, add onions and cook, stirring, until golden-brown and sweet, about 10 minutes. Add garlic and continue cooking 2 minutes. Add mirlitons and saute, tossing and mixing, 3 minutes. Add green onion and parsley, and season to taste with salt and pepper. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-014 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 9g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lyonnaise Of Mirlitons Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Mirlitons -- boiled and peeled, - seeds removed -- cut into 1/2" slices 2 large Onions -- peeled, halved, -- cut into 1/2" slices 2 tablespoons Olive oil 1 pinch Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taset 2 tablespoons Butter === GARNISH === Chopped fresh parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Line a baking sheet with foil. In a saute pan, heat the olive oil. Saute the onion slices until they caramelize and are golden, about 5 minutes. Remove from the heat. Season with salt, pepper and cayenne. Season the mirliton slices with salt, pepper and cayenne. Alternate layering the mirlitons with the onions in a cascading effect in the center of the foil. Place small dabs of the butter on top of the lyonnaise. Fold the edges of the foil up like a tent and place in the oven. Roast the lyonnaise for 8 to 10 minutes. Remove from the oven and, using a spatula, place the lyonnaise on a platter. Garnish with parsley and some Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 13g Total Fat; (83% calories from fat); 1g Protein; 5g Carbohydrate; 16mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lyonnaise Potatoes Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon Gold potatoes -- peeled, sliced thin 2 tablespoons Olive oil 4 Onions -- julienned 2 tablespoons Chopped garlic Salt -- to taste Freshly-ground white pepper -- to taste 1 stick Butter 1 tablespoon Finely-chopped parsley Preheat the oven to 400 degrees. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat and drain. In a large oven-proof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted. Cover the bottom of the pan with 1/3 of the potatoes. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden-brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan. Slice the lyonnaise into 12 slices. Garnish with parsley. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A16 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 10g Total Fat; (84% calories from fat); 1g Protein; 4g Carbohydrate; 21mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macadamia Nut And Coconut Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Macadamia nuts 1 Ten-inch pie crust 1 cup Shredded coconut flakes 4 Eggs 1/2 cup Sugar 1/2 cup Light brown sugar - (packed) 1 cup Light corn syrup 1/2 teaspoon Pure vanilla extract 1/8 teaspoon Salt 4 tablespoons Butter -- melted 1 tablespoon Flour 8 scoops Vanilla ice cream Preheat the oven to 375 degrees. Place the nuts on a baking sheet and toast until golden, about 8 to 10 minutes. Remove from the oven and cool completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts and coconut. Place in the oven on sheet tray and bake for about 45 to 50 minutes, or until the filling sets. Remove from the oven and cool completely. Serve each piece of pie with a scoop of ice cream. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C13) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 619 Calories (kcal); 40g Total Fat; (55% calories from fat); 8g Protein; 65g Carbohydrate; 138mg Cholesterol; 224mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macerated Peaches For Dessert Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Peaches -- sliced 2/3 cup Sugar 1/4 cup Grand Marnier 1 tablespoon Freshly-grated ginger 1/4 teaspoon Ground nutmeg 1/4 teaspoon Cinnamon 3 slices Angel food cake 1 scoop Vanilla bean ice cream Fresh mint sprigs Powdered sugar -- in shaker In a glass container, combine all the ingredients together. Allow the peaches to marinate overnight. Using a fork, slightly mash 1/4 of the peaches against the side of the dish. Lay the pieces of angel food cake in a shallow bowl. Place the ice cream in the center of the cake. Spoon the peaches over the ice cream. Garnish with mint and powdered sugar This recipe yields ?? servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 5484 Calories (kcal); 6g Total Fat; (0% calories from fat); 111g Protein; 1244g Carbohydrate; 0mg Cholesterol; 9102mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 78 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Madison Dog Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 All-beef hot dogs 4 ounces Grated cheddar cheese 12 slices Bacon -- blanched 4 Hot dog buns 4 tablespoons Yellow mustard 4 tablespoons Pickle relish Preheat the griddle. Make one slit about 1/2-inch thick down the side of each hot dog. Fill the each slit with 1-ounce of the grated cheese. Wrap three slices of the blanched bacon tightly around each cheese filled hot dog. Place the hot dogs on the hot griddle. Weigh down each hot dog using either a waffle iron or some other weight. Remove the weight every 2 to 3 minutes to turn the hot dog. Place the weight back on the hot dog and continue to cook until all four sides are seared, about 8 to 10 minutes total cooking time. Smear a tablespoon of the mustard and relish on each hot dog bun. Remove the hot dogs from the griddle and place in the hot dog buns. This recipe yields 4 hot dogs. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 22g Total Fat; (51% calories from fat); 17g Protein; 28g Carbohydrate; 46mg Cholesterol; 1031mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Maid Of Honour Cakes Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint whole milk 2 tablespoon fine dried bread crumbs 4 ounces butter -- melted 2 ounces ground almonds 1/4 cup sugar 3 large eggs 1 lemon -- zested 2 dozen round puff pastry shells - (1" to 2" dia) In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs and zest. Mix well. Preheat the oven to 350 degrees. Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve. This recipe yields 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D04) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 6g Total Fat; (72% calories from fat); 2g Protein; 3g Carbohydrate; 35mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "The Good Fare and Cheer of Old England", by Joan Parry Dutton, published by Reynal Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Make Your Own Pizzas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active yeast 1 cup Warm water -- (110 degrees) 1/4 cup Olive oil 3 cups Flour -- to 4 cups 2 teaspoons Salt 1 cup Tomato sauce 4 ounces Grated Mozzarella cheese === GARNISHES === 1/4 pound Pepperoni slices 1/4 pound Ground hamburger meat -- browned 1/4 pound Ground sausage -- browned 1 cup Sliced mushrooms 1 Tomato -- julienned 4 ounces Grated Cheddar cheese 1/2 cup Hamburger dill pickles 1 cup Shredded lettuce Tortilla chips Preheat the oven to 400 degrees. In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is now ready to be shaped into four individual pizzas. Press the dough out into four individual pizzas. Place the pizza dough on parchment-lined baking sheets. Spread 1/4 cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1 ounce of the grated cheese. Top the pizzas with what ever you wish and place in the oven. Bake the pizzas for 15 to 20 minutes or until golden-brown. Remove the pizza from the oven and slice into 4 slices. This recipe yields 4 individual pizzas. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 753 Calories (kcal); 37g Total Fat; (43% calories from fat); 25g Protein; 80g Carbohydrate; 52mg Cholesterol; 2200mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Making Bacon Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Honey 1 cup Kosher salt 1 pound Pork belly 3 cups Hickory chips, soaked in water In a mixing bowl, whisk the honey and salt together. Place the pork belly on a piece of plastic wrap. Pour the cure over the pork and wrap the pork belly tightly in the plastic wrap. Place the pork in a plastic zip-lock bag and seal the bag tightly. Cure the meat for 36 hours under refrigeration. Remove the bag from the refrigerator. Unwrap the pork and rinse off the cure. Pat the pork dry. Mound 2 1/2 pounds of charcoal briquettes in the center of the grill and light them. Let burn for 40 minutes. Add the chips and allow them to smoke for about 10 minutes. The interior temperature of the grill should be 300 degrees. Place the pork near the outermost part of the grill rack. This is to avoid direct heat. You want the bacon to absorb the maximum amount of smoke flavor before it is fully cooked. Smoke the bacon for 30 minutes. Spray the coals as often as necessary, but remember smoke escapes each time the grill is uncovered. This recipe yields about 1 pound of bacon. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A10 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1031 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 279g Carbohydrate; 0mg Cholesterol; 90254mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 18 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Making Fresh Mozzarella Cheese Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons Water Salt -- as needed 1 pound Fresh Mozzarella Curd 1 cup Finely-chopped basil 1 cup Roasted garlic In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. If the cheese hardens to soon, dip it back in the water and repeat the pulling process. After the desired weight is achieved, dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese. This recipe yields about 1 pound of cheese. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2410 broadcast 10-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 228mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Making Fromage Blanc Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon Whole milk 1 package C20 Fromage Blanc Starter Culture In a large saucepan, heat the milk to 180 degrees. Remove from the heat and cool to 72 degrees. Add the starter culture to the milk and stir thoroughly. Cover and let sit at 72 degrees for 12 to 15 hours, or until the milk has set into a firm curd. Ladle the curd into cheesecloth-lined colander and drain 1 to 6 hours to desired consistency. At this point, salt or fresh herbs may be added to cheese. Refrigerate until ready to use. This recipe yields ?? cheese. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from the New England Cheesemaking Supply Co, Inc. in Ashfield, MA. From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2399 Calories (kcal); 130g Total Fat; (48% calories from fat); 128g Protein; 182g Carbohydrate; 531mg Cholesterol; 1913mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Making Goat's Cheese Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon Goat's milk 1 quart Buttermilk 1/2 teaspoon Rennet In a mixing bowl, whisk all the ingredients together. Place the mixture in a non reactive pan. Place the pan on the stove and bring the mixture up to 170 degrees. Remove from the heat and turn the mixture into a plastic container. Cover the top of the pan with plastic wrap and place the pan on top of the stove over the pilot light. Let the pan sit overnight, about 12 hours, or until the whey and curd separates. Drain the mixture into a cheesecloth lined strainer. Drain the cheese overnight. Remove the cheesecloth and store the cheese in an airtight container. The cheese will keep for about 2 weeks. This recipe yields about 2 pounds of cheese. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 9g Total Fat; (19% calories from fat); 32g Protein; 47g Carbohydrate; 34mg Cholesterol; 1028mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Malasadas Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast - (1/4 oz) 3/4 cup Sugar -- plus 1 teaspoon Sugar 1/4 cup Warm water -- (110 degrees) 6 Eggs 6 cups Flour 1/4 cup Melted butter 1/4 teaspoon Salt 1 1/2 cups Whole milk 1/2 cup Half-and-half Sugar to roll the Malasadas Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half-and-half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1-inch squares. Fry a couple of the squares at a time, until golden-brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm. This recipe yields a couple of dozen doughnuts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 4g Total Fat; (19% calories from fat); 5g Protein; 31g Carbohydrate; 54mg Cholesterol; 64mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Chutney Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/2 cup Chopped onions 1 pinch Salt 2 cups Small-diced mango 1/2 cup White vinegar 1/4 cup Sugar 1 tablespoon Cornstarch 2 tablespoons Water In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C26) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 12g Total Fat; (26% calories from fat); 1g Protein; 71g Carbohydrate; 31mg Cholesterol; 256mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango-Coconut Pie With Mango Coulis Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Graham cracker crumbs 1 stick Butter -- melted 1 1/2 cups Toasted coconut flakes -- divided, plus extra for garnish 5 Egg yolks 1/4 cup Cornstarch -- plus 1 tablespoon Cornstarch 3/4 cup Sugar -- divided 2 1/2 cups Milk 1/2 cup Coconut cream 1 Vanilla bean -- split 1 cup Diced mango Sweetened whipped cream -- for topping === MANGO COULIS === 2 cups Cubed mangoes 1/2 cup Sugar Preheat oven to 325 degrees. Combine graham cracker crumbs, butter and 1 cup of coconut flakes and press into a 9-inch pie tin; bake 8 minutes. Set aside to cool. In a mixing bowl combine egg yolks, cornstarch and half of the sugar. In a saucepan combine milk, remaining sugar, coconut cream and vanilla bean and bring to a boil. Reduce heat to very low. Ladle 1/2 cup of milk mixture into egg mixture, whisking constantly to temper eggs. When bottom of egg bowl is warm to the touch, pour egg mixture into saucepan, whisking. Cook, stirring constantly, until cream thickens to consistency of mayonnaise. As soon as mixture thickens, strain through a fine sieve into a bowl set in another bowl of ice-water. Cool thoroughly, stirring from time to time. Fold in diced mango and remaining coconut. Pour into graham cracker crust and chill to set. Top with sweetened whipped cream, sprinkle with coconut and serve with Mango Coulis. For the Mango Coulis: Combine mango and sugar in a blender and process. Add enough water to make a pourable sauce. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-094 broadcast 01-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 25g Total Fat; (46% calories from fat); 6g Protein; 57g Carbohydrate; 174mg Cholesterol; 287mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango-Tuna Ceviche Parfait Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Tuna steak 1/2 cup Lime juice 1/2 cup Coconut milk 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Small-diced mango 2 tablespoons Small-diced red pepper 2 tablespoons Chopped fresh cilantro 2 tablespoons Toasted coconut 2 tablespoons Minced shallots Cilantro sprigs -- for garnish Dice the tuna into small pieces, place in a glass bowl, cover with the lime juice and coconut milk. Cover and refrigerate for 4 hours. Pour off the excess liquid, and toss with 1 tablespoon of the olive oil and salt and pepper to taste. In another bowl, combine the mango, peppers, cilantro, shallots, coconut, and the remaining olive oil, and season. Combine remaining ingredients for relish. Begin building your parfait. Place 1 tablespoon of the relish in the bottom of each glass. Top with 2 tablespoons of the tuna. Continue until the glasses are full ending with the relish on top. Chill for 1 hour. Garnish with more cilantro sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 19g Total Fat; (61% calories from fat); 21g Protein; 6g Carbohydrate; 32mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maque Choux Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Corn Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 1/2 cups Fresh corn, scraped from cob - (2 ears) 1/3 cup Chopped yellow onion 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Heavy cream === GARNISH === 1/3 cup Minced red bell peppers 1/3 cup Chopped green onions In a large skillet heat oil over high heat, add corn and cook, shaking and flipping skillet several times, about 1 minute. Add onions and garlic and season to taste with salt and pepper. Cook 1 to 2 minutes. Pour in cream, bring to a boil, reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more. Pour into a warm dish for serving. Garnish with peppers and onions. This recipe yields about 1 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 701 Calories (kcal); 71g Total Fat; (89% calories from fat); 4g Protein; 15g Carbohydrate; 163mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marble Rye Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE RYE DOUGH === 1 envelope Dry yeast - (1/4 oz) 1 tablespoon Sugar 3 tablespoons Melted butter 1 Egg 1 cup Warm milk -- (abt 110 degrees) 2 teaspoons Salt 1 cup Rye flour 2 1/2 cups Bleached all-purpose flour 1 teaspoon Vegetable oil === FOR THE PUMPERNICKEL === 2 teaspoons Active dry yeast 1 cup Warm water -- (110 degrees) 1 tablespoon Butter -- melted 1 teaspoon Sugar 6 tablespoons Dark molasses 2 tablespoons Finely-chopped semi-sweet chocolate -- melted 1 tablespoon Caraway seeds 1/2 cup Cooked mashed potatoes 2 cups Rye flour 1/2 cup Whole wheat flour 1/4 cup Yellow cornmeal Flour -- for dusting 1 large Egg -- beaten For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside. For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside. Preheat the oven to 350 degrees. Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment-lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack. This recipe yields 1 loaf for about 10 to 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C29) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2578 Calories (kcal); 76g Total Fat; (25% calories from fat); 64g Protein; 428g Carbohydrate; 531mg Cholesterol; 5033mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marcelles Milk Punch Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1 cup Water 2 cups Bourbon 2 cups Brandy 3 quarts Half-and-half 4 tablespoons Vanilla extract Grated nutmeg For the simple syrup: In a small sauce pan, combine the sugar and water. Stir and boil until the sugar dissolves and the liquid becomes a slight syrup. Cool the syrup before using. Makes 1 cup. Set the syrup aside. In a glass container, combine the bourbon, brandy, half-and-half, and vanilla, together. Stir the liquid until incorporated. Stir in the syrup to your own desired sweetness. Chill the punch well. Serve the punch in chilled glasses and garnish with nutmeg. This recipe yields 1 gallon of punch Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2426 broadcast 03-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3126 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 215g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mardi Gras Jambayla Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Main Dish Poultry Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 Domestic duck - (abt 5 lbs) -- cut 8 pieces Bayou Blast -- see * Note 2 cups Chopped onions 1 cup Chopped bell pepper 1/2 cup Chopped celery 1 pound Smoked sausage -- cut 1/4" slices 4 Bay leaves 2 cups Peeled, seeded, chopped tomatoes 1 tablespoon Chopped garlic 2 cups White rice 8 cups Chicken stock 1 pound Rock shrimp 1 cup Chopped green onions Salt -- to taste Cayenne pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saucepan, heat the vegetable oil. Season the duck with Bayou Blast. When the oil is hot, add the duck, skin-side down, and sear for 6 minutes and then turn the duck over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, peppers, and celery to the pan. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Add the reserved duck. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring occasionally. Season the rock shrimp. Add the shrimp to the pan and continue to cook for 30 minutes. Stir in the green onions and reseason if necessary. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 578 Calories (kcal); 28g Total Fat; (45% calories from fat); 17g Protein; 58g Carbohydrate; 54mg Cholesterol; 3594mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Margarita Ice Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Fresh lime juice 1 cup Sugar 1/2 cup Conintreau 3 cups Very-good Mexican Tequila Whisk all of the ingredients together. Either freeze the liquid in an air-tight container or use an ice-cream machine, following manufacturers instructions. Serve cold in Margarita glasses. This recipe yields 1/2 gallon. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B34 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1040 Calories (kcal); 1g Total Fat; (0% calories from fat); 4g Protein; 288g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Marinated Crab Claws Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon 1/2 teaspoon chopped garlic 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/2 teaspoon sugar 1/2 cup small-diced red onion 1/2 cup small-diced Roma tomatoes 1 cup thinly-sliced drained canned artichoke hearts packed in water 16 Kalamata olives -- pitted and halved 1 pound cooked crab claws === TOASTED CROUTONS === 1 loaf French bread (abt 8" dia by 15" long) -- ends trimmed and cut crosswise into 1/4" pieces 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons. For the Toasted Croutons: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. (Yields about 32 croutons) This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 24g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 460mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Flank Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Flank steak 2 Jalapeno peppers -- chopped 1 Onion -- chopped 4 Garlic cloves -- crushed 2 Tomatoes -- chopped 1 small bunch Cilantro 2 Lemons -- peeled, pith removed 2 Limes -- peeled, pith removed Olive oil Freshly-ground black pepper -- to taste Place steak in a non-reactive dish. In a blender puree remaining ingredients until smooth, pour over steak and turn several times to coat with marinade. Cover and refrigerate at least 4 hours. Grill, broil, or roast. This recipe yields 4 to 5 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-105 broadcast 10-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 30g Total Fat; (49% calories from fat); 57g Protein; 13g Carbohydrate; 145mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Flank Steak With Stewed Florida Swamp Cabbage Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE FLANK STEAK === 1 whole flank steak - (abt 2 to 3 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chopped onions 2 tablespoons chopped garlic 1/4 cup chopped fresh cilantro leaves 2 fresh chilies, such as jalapeños -- stemmed, minced 2 cups olive oil 1/2 cup Sherry vinegar === FOR THE SWAMP CABBAGE === 4 tablespoons butter 2 cups thinly-sliced onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped shallots 1 tablespoon chopped garlic 4 cups water 3 pounds swamp cabbage (hearts of palm) 1/4 cup finely-chopped fresh mild herbs, such as basil, tarragon, chervil, parsley, etc. === FOR THE ROASTED POTATOES === 4 pounds new potatoes -- scrubbed, quartered Drizzle of olive oil Salt -- to taste Freshly-cracked black pepper -- to taste For the Flank Steak: Season both sides of the flank steak with salt and pepper. Place in a large plastic sealable bag and set aside. In a mixing bowl, combine the onions, garlic, cilantro, chilies, olive oil and vinegar. Season with salt and pepper. Whisk well. Pour the marinade over the meat and seal the bag completely. Shake the bag several times to distribute the marinade. Place in the refrigerator and marinate overnight. Remove from the bag, discarding the marinade and bring to room temperature. Preheat the grill. Preheat the oven to 400 degrees. For the cabbage: In a large saucepan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté until wilted, about 4 to 6 minutes. Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the water and bring to a boil. Add the swamp cabbage. Season with salt and pepper. Reduce the heat to medium-low and simmer until the cabbages are tender, about 1 hour. Remove from the heat and stir in the fresh herbs. Season with salt and pepper. Keep warm. For the potatoes: In a large mixing bowl, toss the potatoes with olive oil, salt and cracked black pepper. Place on a large baking sheet and roast until tender, about 45 minutes, shaking the pan occasionally. Place the steak on the grill and cook for 6 to 8 minutes on each side for medium-rare, moving the meat several times during cooking. Remove the steak from the grill and rest for 5 minutes. Slice the steak into individual servings. Serve with the Swamp Cabbage and Roasted Potatoes. Garnish with green onions. This recipe yields 8 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D34) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 724 Calories (kcal); 60g Total Fat; (72% calories from fat); 5g Protein; 45g Carbohydrate; 16mg Cholesterol; 77mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Flank Steak With Summer Salsa Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 flank steak 1/4 cup olive oil Creole seasoning -- to taste === SUMMER SALSA === 1/2 cantaloupe -- diced 1 jalapeño pepper -- minced 1 cup blackberries 1/2 cup small-diced red bell pepper 1 medium red onion -- large diced 1/2 lemon -- juiced Chopped fresh parsley -- to taste Chopped fresh cilantro -- to taste Chopped green onions -- to taste Salt -- to taste Freshly-ground black pepper -- to taste Season the flank steak with oil and Creole seasoning. Marinate for 4 hours, preferably overnight. In a large bowl, add the cantaloupe, jalapeño, blackberries, red pepper, lemon juice, parsley, cilantro and green onions. Mix well. Season with salt and pepper. Grill the flank steak to medium-rare, about 6 minutes per side. Slice the steak on a bias, against the grain. To serve, fan out a few slices on a plate. Top with summer salsa. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C40) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 898 Calories (kcal); 66g Total Fat; (63% calories from fat); 25g Protein; 59g Carbohydrate; 51mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Lentils Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Brown lentils 1/2 cup Finely-diced onion 2 tablespoons Olive oil 2 teaspoons Chopped fresh mint 2 teaspoons Chopped fresh basil 1 teaspoon Ground cumin 1 teaspoon Minced garlic Salt -- to taste Freshly-ground white pepper -- to taste Place the lentils in a pot with cold water to cover and cook until tender but not mushy. Drain lentils, and while still hot, toss thoroughly with onion, olive oil, herbs, spices and garlic. Season to taste with salt and white pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 7g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Mushrooms Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Lemon juice 1/4 cup Olive oil 1 1/2 teaspoons Dijon mustard 1/2 teaspoon Honey 1/4 teaspoon Salt 1/4 teaspoon Crushed red pepper Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Small button mushrooms -- washed right before you use them 12 Cherry tomatoes -- halved 1 cup Grated carrots 2 tablespoons Chopped chives In a medium bowl, combine the lemon juice, olive oil, Dijon, honey, salt and crushed red pepper, salt and pepper. Add the mushrooms and toss to coat. Allow to marinate for 4 to 8 hours, stirring occasionally. When ready to serve, add the tomatoes, carrots and fresh chopped chives with the mushrooms. Adjust the seasonings and place in a serving dish. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 9g Total Fat; (79% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Olives And Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 2 tablespoons Lemon juice 1 teaspoon Chopped lemon zest 1 Garlic clove -- smashed 1/4 teaspoon Fennel seed 1/4 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper 1 tablespoon Chopped parsley 1/2 pound Muenster cheese -- cut into 1/2" by 1/2" by 1" pieces 1/4 pound Salami -- cut into 1/2" by 1/2" by 1" pieces 1 6 ounce Who calamata olives -- rinsed and drained 1 3 ounce Who green olives In a bowl combine olive oil, lemon juice, lemon zest, garlic, fennel, salt, pepper and parsley. Mix well. Add the cheese, salami, calamata olives and green olives. Toss to coat. Allow to marinate, refrigerated and covered overnight. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 36g Total Fat; (80% calories from fat); 17g Protein; 2g Carbohydrate; 73mg Cholesterol; 792mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Tomatoes Stuffed With A Shrimp Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large Creole or beefsteak tomatoes -- cored Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup olive oil 2 tablespoons Dijon mustard 2 teaspoons honey 1 1/2 teaspoons minced garlic 1 tablespoon liquid crab boil 2 lemons -- halved 2 pounds medium shrimp -- peeled, deveined 1 sweet corn ear -- blanched, and kernels removed 1/2 cup small-diced tomatoes 1/2 cup small-diced Vidalia onions 1/4 cup black olives -- pitted, halved 1 tablespoon finely-chopped fresh chervil leaves 8 fresh chervil sprigs Bring a pot of salted water to a boil. Using a sharp knife, make a small X on the bottom of each whole tomato. Place the tomatoes in the boiling water and cook for 1 minute. Remove and place in a bowl of ice water. Cool the tomatoes completely. Remove from the water and peel the skin off each tomato. Quarter each tomato 3/4 of the way to the bottom. Remove the seeds. Place the tomatoes in a large glass pan. Season the tomatoes with salt and pepper. In a small mixing bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover with plastic wrap and refrigerate for at least 6 hours. Remove from the refrigerator and pour off the marinade into a medium-size bowl. In a saucepan, add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp. Cover and remove from the heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and tails curl completely. Remove from the water and cool completely. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Season with salt and pepper. Place the tomato in the center of each serving plate. Spoon the shrimp salad in the center of each tomato. Garnish with sprigs of fresh chervil. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C33) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 16g Total Fat; (56% calories from fat); 23g Protein; 5g Carbohydrate; 173mg Cholesterol; 252mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Vegetables Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Extra-virgin olive oil 1/2 cup Balsamic vinegar 3 tablespoons Chiffonade of basil 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 bunch Asparagus -- blanched 6 ounces Artichoke hearts -- quartered 1 medium Red onion -- cut into rings 1/2 pound Haricot vert -- blanched 1 cup Calamata olives 1/2 pound Baby carrots -- blanched 8 New potatoes -- quartered, and cooked fork tender 10 Basil leaves 6 slices Two-inch fresh Mozzarella cheese Baguette of French bread In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together. Season with salt and pepper. Arrange the vegetables and cheese in a rectangle in a sealable plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight. this recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2382 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 810 Calories (kcal); 72g Total Fat; (78% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mary Beth's Pickled Beets And Eggs Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White vinegar 2 cups Water 2 tablespoons Salt 2 tablespoons Sugar 5 Whole cloves 1/2 teaspoon Cinnamon 10 Garlic cloves -- smashed 1/2 pound Thinly-sliced onions 1 pound Beets -- roasted, peeled -- and cut 1/2" thick 6 Hard-boiled eggs Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring to a boil, cook for 3 minutes. Add the onions and the beets. Set aside to cool to room temperature. When cool, add the eggs. Place in an air tight container and refrigerate overnight. These will only last about 1 week. The eggs turn purple. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 880 Calories (kcal); 39g Total Fat; (37% calories from fat); 47g Protein; 102g Carbohydrate; 1272mg Cholesterol; 13502mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Masamam Curry Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Fresh lemon grass stalks 12 small Dried red chili peppers -- seeded 1 piece Fresh galangal - (1" long) -- chopped (or 4 slices dried galangal) 2 Red onions -- chopped 12 Garlic cloves 2 tablespoons Coriander seeds 1 tablespoon Cardamom seeds 2 teaspoons Cumin seeds 1/2 Cinnamon stick 1 teaspoon Cloves 1 teaspoon Ground mace 1 teaspoon Freshly-grated nutmeg 1 teaspoon Whole black peppercorns 1 teaspoon Shrimp paste 4 Bay leaves Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin. This recipe yields about 1 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from Adriana’s Spice Caravan, published by Storey Communications, Inc. 1997 From the TV FOOD NETWORK - (Show # EM-1C22) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 4g Total Fat; (11% calories from fat); 8g Protein; 57g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mascarpone Cheese Polenta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Water 2 cups Whole milk 1 cup Yellow cornmeal 2 ounces Mascarpone cheese 1/4 cup Heavy cream - (to 1/2 cup) Salt -- to taste Freshly-ground white pepper -- to taste In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 11g Total Fat; (38% calories from fat); 8g Protein; 33g Carbohydrate; 36mg Cholesterol; 73mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mascarpone Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Graham cracker crumbs 1/2 cup Ground almonds 1/4 cup Melted butter 2 pounds Softened cream cheese 1 cup Sour cream 1 1/2 cups Mascarpone cheese 2 Eggs 2 cups Sugar 1 tablespoon Vanilla 2 tablespoons Orange juice === PEACH COULIS === 4 cups Sliced fresh peaches 1 cup Sugar 1/2 teaspoon Cinnamon 1/2 teaspoon Vanilla === GARNISH === 4 Peach slices 4 Mint sprigs Powdered sugar Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, almonds, and melted butter until well blended and press into the bottom of the springform pan. In another bowl beat the cream cheese until smooth and creamy. Beat in the sour cream, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes. Add the vanilla and orange juice and beat until incorporated, 1 minute. Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1 1/2 hours. Allow to cool for 4 hours. Meanwhile, combine all coulis ingredients in a small saucepan and cook over low heat for 15 minutes, allowing it to form its own syrup. Cool and top either the whole cheesecake or individual slices with this topping. Garnish with fresh peach slices, mint and powdered sugar. This recipe yields 12 dessert servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 18g Total Fat; (38% calories from fat); 4g Protein; 62g Carbohydrate; 70mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mascarpone Puff Pastry Delight Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Puff pastry shells - (4" dia) (available at most groceries) 1/4 cup Mascarpone cheese 2 ounces Pancetta -- browned, and rendered of excess fat 2 tablespoons Chopped toasted hazelnuts 1 tablespoon Fresh chopped chives 2 tablespoons Unsalted butter 1 cup One-inch-cut asparagus pieces -- blanched, cooled (or fiddlehead ferns, cleaned, blanched) 1 tablespoon Chopped shallots 1/4 cup Chopped tomatoes 1/2 cup Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 400 degrees. Bake pastry shells for 4 minutes. Combine the mascarpone, pancetta, hazelnuts, and chives. Season with salt and pepper, and fill the two puff pastry shells with the mixture. Place on a sheet tray and bake for 10 to 12 minutes. Meanwhile, heat a medium saute pan with 1 tablespoon of the butter, add the asparagus and shallots. Cook for 2 minutes. Add the tomatoes, and stock, boil and reduce for 2 minutes. Stir in the remaining butter and season with salt and pepper. Ladle this mixture onto your plates. Remove that lovely thing from the oven and place atop the vegetable ragout. Garnish. This recipe yields 2 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 21g Total Fat; (79% calories from fat); 9g Protein; 3g Carbohydrate; 70mg Cholesterol; 1314mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mascerated Strawberries Over Chocolate Shortcakes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints Fresh strawberries -- washed, sliced 3/4 cup Sugar 1/2 cup Butter -- plus 1 teaspoon Butter 1 3/4 cups Flour -- plus 2 tablespoons Flour 1/4 cup Cocoa powder 2 teaspoons Baking powder 1 pinch Salt 3/4 cup Whole chocolate milk 8 scoops Vanilla Bean Ice Cream - (lg scoops) Powdered sugar -- in shaker In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immedietly. This recipe yields 8 servings. Comments: The original recipe title as listed is "Mascerated Strawberries Over Chocolate Shortcakes And Vanilla Bean Ice Cream". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 13g Total Fat; (35% calories from fat); 4g Protein; 48g Carbohydrate; 32mg Cholesterol; 263mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mash Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Potatoes -- peeled and diced 1 stick Butter -- cubed 1/2 cup Heavy cream - (to 3/4 cup) Salt -- to taste Freshly-ground white pepper -- to taste Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 15g Total Fat; (53% calories from fat); 3g Protein; 27g Carbohydrate; 41mg Cholesterol; 165mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Idaho potatoes -- peeled and cubed Salt -- as needed 4 tablespoons butter 1/2 cup milk Freshly-ground white pepper -- to taste Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot. Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 13g Total Fat; (51% calories from fat); 4g Protein; 23g Carbohydrate; 35mg Cholesterol; 139mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril's TV Dinners", by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1998 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mashed Root Vegetables Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sweet potatoes -- peeled, cubed 1/2 pound parsnips -- peeled, cubed 1/2 pound celery root -- peeled, cubed 1 pound Idaho potatoes -- peeled, cubed Salt -- to taste Freshly-ground white pepper -- to taste 3 tablespoons butter 1/2 cup milk Preheat the oven to 400 degrees. In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet and roast for 20 to 25 minutes, or until golden brown. Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain, then return the potatoes to the pot. Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 7g Total Fat; (32% calories from fat); 3g Protein; 28g Carbohydrate; 18mg Cholesterol; 113mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Matthew's Elephant Ears Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- melted 2 cups peanut butter 1 box confectioners’ sugar - (1 lb) 3 1/2 cups Rice Krispie’s 8 ounces semisweet chocolate -- chopped 1/2 cup chocolate chips 1/2 paraffin wax cake In a mixing bowl, combine the melted butter and peanut butter. Mix until smooth. Add the sugar, 1 cup at a time, and mix until smooth. Add the Rice Krispies and mix well. Form the mixture into balls about the size of a quarter. In a double boiler, melt the chocolate, chocolate chips and wax, stirring occasionally. Using a toothpick, dip each ball in the chocolate mixture, coating the ball completely. Place on a parchment lined baking sheet and refrigerate until firm. Remove and store in airtight containers. This recipe yields 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 19g Total Fat; (69% calories from fat); 6g Protein; 13g Carbohydrate; 10mg Cholesterol; 141mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Maui Tacos Fish Taco With Pineapple Tomato Salsa Recipe By :Recipe courtesy of Mark Ellman, Maui Tacos Serving Size : 0 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pineapple juice 1/2 cup lime juice 1 tablespoon salt 1 tablespoon chopped fresh oregano 6 garlic cloves -- chopped 1 teaspoon freshly-ground black pepper 1/2 pound fresh mahi mahi, tuna or cod 2 flour or corn tortillas - (6" dia) -- warm 1 tablespoon chopped cilantro 2 tablespoons chopped red onion Pineapple Tomato Salsa -- (see recipe) Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the mahi mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa. This recipe yields 2 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D45) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 35g Carbohydrate; 0mg Cholesterol; 6401mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maw Maw's Slaw With A Ginger Soy Dressing Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Dijon mustard 1 tablespoon Chopped garlic 1 teaspoon Minced fresh ginger 2 tablespoons Soy sauce Freshly-ground black pepper -- to taste 1/2 cup Vegetable oil 1/2 cup Sesame oil Salt -- to taste 1/2 pound White Napa cabbage -- shredded - (abt 2 cups) 1/2 pound Red cabbage -- shredded - (abt 2 cups) 1/2 pound Fresh spinach -- trimmed, washed, and shredded - (abt 2 cups) 1 cup Thinly-sliced red onions 1 cup Chopped green onions, green parts only 1/2 cup Chopped parsley 2 teaspoons Sugar In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, ginger and soy sauce. Process until smooth. Season with black pepper. With the machine running and in a steady stream, add the oils. Process until the mixture is thick and creamy. Season with salt and pepper if necessary. Place the Napa cabbage, red cabbage, spinach, red onions, green onions, parsley, and sugar in a large salad bowl. Mix well. Add the mayonnaise mixture to the greens and toss to mix thoroughly. Season with salt and pepper. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 28g Total Fat; (89% calories from fat); 2g Protein; 5g Carbohydrate; 23mg Cholesterol; 315mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maw Maws Slaw Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound White cabbage -- shredded 1/2 pound Red cabbage -- shredded 1/2 pound Spinach -- shredded 1 cup Julienned red onions 2/3 cup Chopped green onions 1 teaspoon Minced garlic 1/2 cup Finely-chopped parsley 1 cup Homemade mayonnaise 1/4 cup Creole mustard 1 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper 1/4 teaspoon Cayenne pepper 2 teaspoons Honey In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic, and parsley. Stir in the mayonnaise and Creole mustard. Season with salt, pepper, cayenne and honey. Cover and refrigerate for 1 hour before serving. This recipe yields 8 cups of slaw for 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 391mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maytag Blue Mac And Cheese Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter -- plus 1 teaspoon Butter 3 tablespoons Flour 3 cups Milk Freshly-ground white pepper -- to taste 1/2 pound Maytag Blue Cheese -- crumbled 2 Egg yolks -- beaten 1 dash Crystal Hot Sauce Salt -- to taste 1 pound Small shells -- cooked until tender 1 cup Fine dried bread crumbs 1 tablespoon Olive oil Preheat the oven to 400 degrees. Grease a large shallow baking pan with 1 teaspoon of the butter. In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed. In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 14g Total Fat; (69% calories from fat); 5g Protein; 9g Carbohydrate; 105mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maytag Blue Sabayon Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Egg yolks 2 teaspoons Minced shallots 1/3 cup Crumbled Maytag blue cheese 1/4 teaspoon Salt 1/8 teaspoon Freshly-ground white pepper 1 teaspoon Snipped fresh chives Combine all of the ingredients in a small stainless-steel bowl. Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes. Remove from heat. This recipe yields 3/4 cup of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 15g Total Fat; (76% calories from fat); 9g Protein; 2g Carbohydrate; 638mg Cholesterol; 555mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Meat Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 pound Ground pork 1/2 pound Ground beef 1/2 cup Chopped onion 1 tablespoon Chopped garlic 3 cups Chopped tomatoes 1 can Tomato paste - (6 oz) 1 teaspoon Sugar 1 teaspoon Dried oregano 1 teaspoon Dried basil Salt -- to taste Freshly-ground black pepper -- to taste Heat oil in a large pot, add meat and brown it, breaking it up with a spoon until crumbly. Add onions and cook 5 minutes. Add garlic, tomatoes and tomato paste, and cook 5 minutes. Add sugar and herbs, and season to taste with salt and pepper. Cook 20 minutes. This recipe yields about 4 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1422 Calories (kcal); 113g Total Fat; (71% calories from fat); 63g Protein; 41g Carbohydrate; 275mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 17 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melange Of Sausage And Potato Pauphiette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Potatoes Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pieces Parchment paper -- (large pieces) 4 Andouille sausage links - (4 oz ea) 4 Boudin sausage links - (4 oz ea) 4 Chorizo sausage links - (4 oz ea) 4 Lamb or rabbit sausage links - (4 oz ea) 12 New potatoes -- quartered, blanched 12 Garlic cloves 2 Yellow onions -- cut into 1" slices 2 tablespoons Chopped rosemary 2 tablespoons Chopped thyme 1 tablespoon Chopped parsley Emeril's Essence -- see * Note 1 cup Mushroom broth Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Wild And Exotic Mushroom Jus -- see * Note 2 tablespoons Chopped parsley Fresh thyme sprigs * Note: See the "Emeril's Essence Information" and "Wild And Exotic Mushroom Jus" recipes which are included in this collection. Preheat the oven to 400 degrees. Fold each piece of parchment paper in half. Season the potatoes with salt and pepper. Place one quarter of the sausage, potatoes, garlic cloves, and onion slices in the center of one half of the parchment. Sprinkle the herbs and Emeril's Essence over the sausage and potatoes. Fold the other half over the mixture and roll the edges of the parchment up forming a half-moon. Unwrap one edge of the paper and pour in 1/4 cup of the broth into each bag. Place in the oven and bake for 20 to 25 minutes. Remove from the oven. Place the bags on a platter. Using a knife open the top of the bags, exposing the sausage and potatoes. Spoon the Wild And Exotic Mushroom Jus over the top. Garnish with parsley and fresh thyme sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); trace Total Fat; (1% calories from fat); 9g Protein; 74g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melon Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Minced shallots 1/2 cup Small-diced honeydew melon 1/2 cup Small-diced cantaloupe 1/4 cup White wine 2 teaspoons Chiffonade of mint Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, heat the olive oil. When the oil is hot, saute the shallots for 1 minute. Add the melon and cantaloupe and saute for 1 minute. Add the white wine and continue sauteing for 2 minutes. Remove from the heat and season with salt and pepper. Stir in the mint. Chill for 1 hour. This recipe yields about 1 cup of relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2332 broadcast 06-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 14g Total Fat; (87% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melon Salsa With Grilled Tuna Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salsa Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 six-ounce Tuna steaks Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Small-diced melon 1/4 cup Small-diced prosciutto - (abt 2 to 3 oz) 2 tablespoons Chopped shallots 1 teaspoon Chopped mint 1 teaspoon Champagne vinegar 1 tablespoon Olive oil === GARNISH === Chopped green bell pepper Parsley Preheat the grill to high. Season the tuna steaks. In a small bowl combine the melon, prosciutto, shallots, mint, vinegar, and olive oil, season with salt and pepper. Allow to sit and let the flavor develop for 15 to 20 minutes. Place the tuna steaks on the grill and cook for 2 to 3 minutes on each side for medium-rare. Place the tuna steaks on a big service plate and top with the salsa, making sure the juices from the salsa drizzle all over the tuna. Garnish with chopped peppers and parsley. This recipe yields 2 entree servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2173 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melon Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Fruit Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Ripe melon -- chopped (abt 3 cups) 2 Oranges -- peeled, diced (abt 1 1 teaspoon Rice wine vinegar (or 1 teaspoon lemon juice) 1 tablespoon Honey 2 cups Apple juice 1 tablespoon Chopped mint Salt 1 large Melon shell -- cut decoratively -- to serve the soup Mint sprigs -- for garnish Combine the melon, orange, vinegar, honey, and apple juice in the work bowl of your food processor. Process until smooth. Stain through a sieve. Add the chopped mint, and adjust the seasonings with more honey and salt if needed. Ladle into the melon shell, and garnish with the mint sprigs. This recipe yields 6 first-course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2173 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melon Soup I Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Chicken - (4 to 5 lbs) 3 pounds Pork blade roast Salt -- to taste Freshly-ground black pepper -- to taste 4 quarts Chicken stock 2 Onions -- quartered 4 Carrots -- peeled, and roughly chopped 4 Celery sticks -- roughly chopped 2 Garlic heads -- cut in half 6 Bay leaves 6 sprigs Fresh thyme 2 teaspoons Black peppercorns Cheesecloth 1 large Honeydew melon 1/4 cup Finely-chopped fresh parsley Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water over the chicken and pork roast (about 3 to 4 quarts). In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top. Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper. Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid. Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour. Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 4325mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mesclun Greens With Creamy Garlic Dressing Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mesclun greens 1/4 cup Parmigiano-Reggiano Cheese === CREAMY GARLIC DRESSING === 1/2 cup Prepared or homemade mayonnaise 1/4 cup Roasted Garlic paste -- see * Note 3 tablespoons Grated Parmigiano-Reggiano Cheese 1 tablespoon Fresh lemon juice 2 tablespoons Heavy cream 1 teaspoon Salt 1 teaspoon Fresh-cracked black pepper === ROASTED GARLIC CROUTONS === 3 tablespoons Roasted Garlic 1 slice French bread - (2” by 4”) -- trimmed Olive oil Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Emeril’s Roasted Garlic” recipe which is included in this collection. Preheat the oven to 375 degrees. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden-brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper. This recipe yields 2 salad servings. Comments: The original recipe title as listed is “Mesclun Greens With Creamy Garlic Dressing And Roasted Garlic Crouton With Parmigiano-Reggiano Cheese”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2273 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 6g Total Fat; (89% calories from fat); trace Protein; 1g Carbohydrate; 20mg Cholesterol; 1072mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Chicharron Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Pork Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork skin -- partly frozen Salt -- to taste Preheat the fryer to 375 degrees. Cut the pork skin into pieces 2 inches long and 1/2-inch thick. Season with salt. Cover and refrigerate for 1 hour. Fry the pork until golden brown and crispy, about 5 to 6 minutes. Remove and drain on paper towels. Season with salt. Serve warm. This recipe yields about 2 pounds. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C50) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Mexican Wedding Cookies Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Unsalted butter - (1 stick) -- room temperature 1 pinch Salt 1/2 cup Powdered sugar 1 teaspoon Vanilla 1 cup Flour 1 cup Finely-chopped pecans - (abt 4 oz) Preheat the oven to 375 degrees. In your mixer cream together the butter salt, vanilla, and 3 tablespoons of the powdered sugar until smooth and fluffy. Add the flour and pecans, and mix for 1 minute. Form small 3/4- to 1-inch balls of dough. Place them 1-inch apart on a baking sheet. Bake for 15 minutes, until they are lightly browned. While the cookies are still a bit warm roll them in the remaining powdered sugar. Cool completely, and store in an air tight container. It is tradition to wrap these rich cookies in colored tissue paper with fringed edges. This recipe yields 2 dozen cookies. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Meyer Lemon Ice Box Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Meyer lemons 3/4 cup Sugar -- plus 2 tablespoons Sugar 1 pinch Salt 2 1/2 cups Water 2 Egg yolks 1/4 cup Cornstarch 1 Blind-baked pastry shell - (9-inch) 3 Egg whites 2 cups Fresh blueberry coulis Powdered sugar -- in a shaker 8 Fresh mint sprigs In a saucepan, combine the lemon juice, 3/4 cup sugar, salt and 2 cups of water. Bring the liquid to a boil. In a small mixing bowl, whisk the eggs, cornstarch and remaining 1/2 cup of water, together. Spoon 1/2 cup of the hot liquid into in the egg mixture, whisking constantly. Whisk the egg mixture into the lemon mixture and bring back to a boil. Cook the mixture for about 4 minutes, or until thick, whisking constantly. Pour the mixture into the pie shell and cool completely. Using an electric mixer, fitted with a whip attachment, whip the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and continue to whip until firm peaks form. Spread the mixture evenly over the pie. Place in the oven until the top is golden, about 3 to 4 minutes. Remove from the heat and cool. Spoon the coulis in the center of each plate. Place a piece of the pie in the center of the sauce. Garnish with powdered sugar and mint. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 26g Carbohydrate; 53mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Michael Jordan's One Day Pickle Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Okra -- halved lengthwise 6 tablespoons Kosher salt 1 1/2 cups Rice wine vinegar 1 1/2 cups Water 1 tablespoon Sugar 10 black Peppercorns 1 tablespoon Mustard seeds 1/2 pound Thinly-sliced onions Toss the okra with 3 tablespoons kosher salt and let it sit in a colander for 1 hour over the sink to drain. Combine the vinegar, water, remaining salt, sugar, peppercorns, and mustard seeds in a non-reactive pot. When the okra has drained for 1 hour, rinse it thoroughly and let it drain. Bring the liquid mixture (brine) to a boil, and boil for 2 minutes. Place the okra and the onions in a non-reactive storage container, and pour the hot liquid over it. Stir occasionally until it cools, and refrigerate overnight. Will keep for 1 month in an airtight container in the refrigerator. This recipe yields 1 pound pickled okra. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); trace Total Fat; (1% calories from fat); 9g Protein; 68g Carbohydrate; 0mg Cholesterol; 33891mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Milange Of The Lily Family And Andouille Sausage Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Onions Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1/2 cup Flour 2 cups Julienned yellow onion 2 cups Julienned white onions 2 cups Julienned red onions 8 Pearl onions -- peeled 1 pound Andouille sausage -- cut 1" pieces 2 tablespoons Minced shallots 2 tablespoons Minced garlic 1 Leek, white part only -- julienned 3 Bay leaves 1 tablespoon Chopped fresh thyme Salt -- to taste Freshly-ground black pepper -- to taste 1 pinch Cayenne pepper 2 1/2 quarts Chicken stock 1 cup Grated Parmigiano-Reggiano cheese 1/2 cup Chopped green onions === GARNISH === 2 cups Cubed French bread -- fried in olive oil until golden brown 1/4 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Finely-chopped parsley In a large saucepan, combine the olive oil and flour. Stirring constantly cook for about 10 minutes for a blond roux. Stir in the onions and cook for about 10 minutes or until the onions are golden. Add the andouille, shallots, garlic, leeks, bay leaves, and thyme. Season with salt, pepper, and cayenne. Stir in the broth and bring the liquid up to a boil and reduce to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally to remove any fat that rises to the top. Remove the bay leaves. Stir in the grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish the soup with the croutons, cheese, and parsley. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2416 broadcast 07-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 14g Total Fat; (59% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 2931mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Milk Chocolate Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Oreo cookie crumbs 1 cup Butter cookie crumbs 1/2 cup Melted unsalted butter 3 pounds Cream cheese -- softened 2 cups Sugar -- divided 6 Eggs 1 cup Heavy cream 1/2 cup Flour 1/2 teaspoon Salt 1 teaspoon Vanilla 1 cup Melted milk chocolate 2 cups Fresh raspberries Juice of one lemon 1/4 cup Grand Marnier Whipped cream -- in a pastry bag with star tip Fresh mint sprigs Chocolate curls Powdered sugar -- in shaker Cocoa powder -- in shaker Preheat the oven to 350 degrees. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2337 broadcast 06-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 786 Calories (kcal); 56g Total Fat; (63% calories from fat); 14g Protein; 58g Carbohydrate; 250mg Cholesterol; 478mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mille Feuille Of Benne Wafers, Pastry Cream And Berries Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Sugar 2 cups Milk 4 Egg yolks 1/4 cup Cornstarch 1 cup Finely-chopped fresh pineapple 1 teaspoon Vanilla extract 1 tablespoon Butter 1 pint Fresh strawberries -- washed, stemmed, and sliced 1 pint Fresh blueberries -- washed, stemmed 1 pint Fresh raspberries Splash of Grand Marnier 2 cups Flour 1 pinch Salt 6 tablespoons Butter 1/2 cup Toasted sesame seeds 2 Egg yolks 1/4 cup Ice water 1/2 cup Sweetened whipped cream 4 Fresh mint sprigs In a non-stick one-quart saucepan, combine 3/4 cup of sugar and milk together. Bring the liquid to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter. Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream. Cool completely and then chill completely. In a mixing bowl, combine all of the berries, 1/2 cup sugar and Grand Marnier. Cover with plastic wrap and refrigerate for 1 hour. Place the flour, remaining 1/2 cup of sugar and salt in a mixing bowl. Using your hands, work the butter into the flour mixture until it resembles a coarse meal-like mixture. Add the sesame seeds and egg yolks. Mix well. Add enough water to make a dough. Lightly flour a flat surface. Roll out the dough, about 1/8-inch thick. Cut the dough into 4-inch rounds, yielding 20 rounds. Place the rounds on an ungreased baking sheet and bake for 15 minutes, or until lightly golden. Remove and cool on a wire rack. To assemble, spread 1/4 cup of the filling evenly over 16 wafers. Stack four wafers on top of each other and top each with the remaining 4 wafers. Spoon the macerated berries in the center of each plate. Place the mille feuilles in the center of the berries. Garnish with the whipped cream and mint. This recipe yields 4 servings. Comments: The original recipe title as listed is "Mille Feuille Of Benne Wafers And Pinapple Pastry Cream With Macerated Berries". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1127 Calories (kcal); 41g Total Fat; (32% calories from fat); 19g Protein; 176g Carbohydrate; 390mg Cholesterol; 324mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 7 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mimosas Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Grand Marnier 1/4 cup Sugar 1 bottle Champagne 2 cups Fresh-squeezed orange juice Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim. Divide the champagne between the glasses. Pour 1/4 cup of the juice in each glass. Pour the remaining Grand Marnier into each glass. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2454 broadcast 12-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 9g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Mini Chocolate Bundt Cakes With Peanut Butter Filling Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 1 3/4 cups Sugar 2 cups Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1 pinch Salt 2 Eggs 4 ounces Unsweetened chocolate -- melted 1 teaspoon Pure vanilla extract 1 1/4 cups Milk 1/2 cup Peanut butter chips 1/4 cup Cocoa powder 1 cup Powdered sugar 2 tablespoons Milk - (to 3 tbspns) Preheat the oven to 350 degrees. Grease and lightly flour 12 individual (about 1-cup size) bunt tins. In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. In a small mixing bowl, sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs, one at a time, to the butter mixture. Mix well after each egg. Add the chocolate and vanilla. Mix well. Add the sifted flour mixture, 1/2 cup at a time, alternating with the milk. Mix well. Fill each tin 1/2 full with the batter. Place some of the peanut butter chips in the center of the batter. Pour the remaining batter over the chips. Place in the oven and cook for about 18 to 20 minutes. Remove from the oven and cool for a couple of minutes in the pan. Invert the cakes onto a wire rack. In a small mixing bowl, combine the cocoa powder, powdered sugar and milk. Mix until smooth. Spoon some of the glaze over each bunt cake. Allow the glaze to set, then serve. This recipe yields 12 servings. Comments: The original recipe title as listed is "Mini Chocolate Bundt Cakes With Peanut Butter Filling And Chocolate Glaze". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C17) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 17g Total Fat; (35% calories from fat); 7g Protein; 63g Carbohydrate; 56mg Cholesterol; 276mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mini Eclairs Recipe By :Emeril Lagasse Serving Size : 50 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Unsalted butter 1 cup Milk 2 tablespoons Sugar 1 cup Flour 1/2 teaspoon Baking powder 1 pint Salt 5 Eggs 2 cups Bavarian cream -- (your favorite recipe) === CHOCOLATE GLAZE === 1/4 cup Cocoa powder 1 cup Powdered sugar 2 tablespoons Milk - (to 3 tbspns) Preheat the oven to 350 degrees. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into the bowl of an electric mixer. Beat the dough on medium speeds and add the eggs, one at a time. Continue beating until the dough holds together. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a round tip and pipe out logs, 2 inches long, onto a lined baking sheet, about 2 inches apart. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees and continue to cook for 25 minutes. Do not remove the sheet from the oven until they are firm to the touch. Cool the shells completely. Fill a pastry bag, fitted with a small round tip, with the pastry cream. Place the eclairs on a wire rack underlined with a baking sheet. Spoon some of the glaze over each eclair. Refrigerate the eclairs until the glaze is set. Remove from the refrigerator and serve. For the chocolate glaze: In a small mixing bowl, combine the cocoa powder, powdered sugar and milk. Mix until smooth. This recipe yields 50 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C06) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 5g Carbohydrate; 24mg Cholesterol; 4106mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mini Open-Faced Corn Cake, Salmon Salad Sandwich With Caviar Recipe By :Emeril Lagasse Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CORN CAKES === 2 tablespoons olive oil 1 cup fresh sweet corn kernels 2 tablespoons minced shallots 1 teaspoon salt 1/8 teaspoon freshly-ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne 3/4 cup water 2 teaspoons vegetable oil 1 teaspoon Creole Seasoning -- see * Note === FOR THE SALMON SALAD === 1 house-smoked salmon fillet - (8 oz) -- skin off 6 large hard-boiled eggs 1 tablespoon capers -- finely minced 1 teaspoon caper juice 1/4 cup mayonnaise - (to 1/2 cup) Salt -- to taste Freshly-ground white pepper -- to taste 1 can Beluga Caviar - (7 oz tin) 2 tablespoons chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. For the Corn Cakes: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 1 tablespoon at a time, into the pan. You can cook about 8 cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning. For the Salmon Salad: In a mixing bowl, flake the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. To assemble, spread a tablespoon of the salmon salad over each corncake. Place on a large platter. Top the salmon with the caviar. Garnish with chives. This recipe yields 32 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D65) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 5g Total Fat; (69% calories from fat); 2g Protein; 3g Carbohydrate; 62mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mini Tacos Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Tacos Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for deep frying 8 Six-inch corn tortillas 2 cups Warm, shredded, cooked pork 3/4 cup Grated Pepper Jack cheese 1/4 cup Diced red tomatoes 2 tablespoons Roughly-chopped cilantro leaves In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside. Using tongs, hold a tortilla circle in shape of a taco shell and fry, one at a time, until crisp, golden and holds its shape. Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps. Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro. This recipe yields 8 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-071 broadcast 01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mint Julep Ice Cream Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bourbon 3/4 cup Simple syrup (equal parts of water and sugar boiled until sugar melts) 6 large Fresh mint sprigs - (abt 4" long) 1 quart Cream 8 Egg yolks Fresh mint sprigs -- for garnish In a saucepan, combine the bourbon, simple syrup, and mint. Over medium-low heat, simmer the liquid for about 10 minutes, to infuse the flavors. Remove from the heat and cool completely. In another sauce pan, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the bourbon mixture. Whisk the bourbon liquid into the cream mixture. Mix thoroughly. Add the bourbon/cream mixture to the electric ice cream maker. Process according to manufacture's directions. To assemble, place a large scoop of the ice cream in the center of each serving dish. Garnish each with fresh mint. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B48 broadcast 07-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 593 Calories (kcal); 47g Total Fat; (82% calories from fat); 8g Protein; 14g Carbohydrate; 423mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mint Julep Martini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 fresh mint leaves - (to 32) 4 tablespoons simple syrup, (equal amounts sugar and water heated until sugar dissolves) Crushed ice 8 ounces Bellvidere Vodka 4 sprigs mint -- for garnish 4 martini glasses -- cold For one drink: Put 6 to 8 mint leaves, 1 tablespoon simple syrup and crushed ice in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Add 2 ounces vodka and shake several times. Strain into a chilled martini glasses and garnish with a small mint sprig. This recipe yields 4 drinks. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mint Juleps Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Fresh mint sprigs - (to 8) 1 tablespoon Simple syrup Crushed ice 2 1/2 ounces Bourbon Fresh mint sprigs In a tall glass, add the mint and simple syrup. With the handle of a spoon, crush and mash the leaves to extract the flavors. Fill the glass with the crushed ice and pour in the bourbon. Using a tea spoon, jiggle the contents to mix and chill. Garnish with fresh mint sprigs. This recipe yields 1 drink. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mint Rice Custard Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1 cup Heavy cream 1 1/2 cups Cooked rice 2 tablespoons Chopped mint 1 teaspoon Chopped garlic 2 tablespoons Finely-chopped onion 2 tablespoons Diced red pepper 1/4 cup Grated Parmesan cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped mint -- for garnish Preheat the oven to 350 degrees. In a small mixing bowl, beat the eggs until smooth. Whisk in the cream until smooth. Add the rice, mint, garlic, onion, red pepper and cheese. Season highly with the salt and pepper. Pour this mixture into a 1-quart baking dish. Bake for 40 minutes or until the custard is firm. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2165 broadcast 06-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 26g Total Fat; (66% calories from fat); 8g Protein; 22g Carbohydrate; 179mg Cholesterol; 145mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mirliton Fritters Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fritters Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 2 medium Mirlitons -- peeled, seeded, and cut into 1/2" cubes 1/2 teaspoon Liquid crab boil Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Olive oil 4 ounces Andouille sausage -- finely chopped 1/2 cup Chopped onions 1 tablespoon Chopped garlic 3 Eggs 1 cup Milk 1/2 teaspoon Cayenne pepper 5 teaspoons Baking powder 2 1/4 cups All-purpose flour 1 tablespoon Finely-chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. Put the mirlitons in a saucepan and cover with water. Season the liquid with crab boil and salt. Boil, uncovered, for 30 to 35 minutes, or until fork tender. Cool under tap water and drain thoroughly. Mash slightly with a fork and set aside. In a saute pan, heat the oil. When the oil is hot, add the sausage and render for 2 to 3 minutes. Stir in the onions and continue to saute for 2 minutes. Remove from the heat and stir in the garlic. Cool the mixture completely. In a mixing bowl, whisk the eggs, milk and cayenne together. Combine the baking powder and flour, whisk into egg mixture in small amounts until all of it is incorporated and the batter is smooth. Stir in parsley. Stir in the mirlitons and andouille mixture and mix well. Drop a heaping tablespoon of the batter into the hot oil. When the fritters pop to the surface, roll them around in the oil using a long-handled spatula or tongs until they are evenly browned. Remove the fritters from the oil and drain on a paper-lined plate. Season the fritters with Emeril's Essence and serve. This recipe yields about 2 dozen fritters. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1547 Calories (kcal); 38g Total Fat; (22% calories from fat); 55g Protein; 243g Carbohydrate; 594mg Cholesterol; 2734mg Sodium Food Exchanges: 14 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Miss Hilda's Fava Beans Recipe By :Miss Hilda - (whoever she may be) Serving Size : 4 Preparation Time :0:00 Categories : Dried Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Dry fava beans -- soaked overnight in -- cold water to cover Salt -- to taste 1 tablespoon Olive oil 1/2 pound Chorizo -- chopped 1/2 cup Chopped onion 1/4 cup Chopped green bell pepper 2 tablespoons Chopped parsley 1 tablespoon Chopped garlic 1 1/2 teaspoons Red pepper flakes 2 cups Homemade or prepared tomato sauce 4 cups Water Salt -- to taste Freshly-ground black pepper -- to taste Drain fava beans and rinse them under cold running water. Transfer beans to a large saucepan or soup pot with enough cold water to cover. Bring to a boil, reduce heat to simmering and cook until tender, 1 to 1 1/2 hours. Skim foam from surface and add more water, if needed. Add salt, to taste, in last 1/2 hour of cooking. Remove from heat and allow beans to cool in their liquid at least 30 minutes. In a large skillet heat oil over medium heat and add chorizo, onion and green pepper. Saute, stirring and breaking up sausage, until browned and onion is tender, 5 to 7 minutes. Add parsley, garlic, red pepper flakes and drained fava beans. Cook, stirring, 1 minute. Stir in tomato sauce and 4 cups water; season to taste with salt and pepper. Bring to a boil, cover and reduce heat to simmering. Cook, stirring once or twice, until flavors are combined and beans are very tender, 25 to 30 minutes. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-044 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 25g Total Fat; (75% calories from fat); 14g Protein; 4g Carbohydrate; 50mg Cholesterol; 710mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mississippi Mud Cake Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cocoa powder -- to dust pan 1 teaspoon Baking soda 1 pinch Salt 1 1/2 cups Strong brewed coffee 1/2 cup Bourbon 5 ounces Unsweetened chocolate -- broken into pieces 1/2 pound Unsalted butter 1 3/4 cups Sugar 2 Eggs -- lightly beaten 1 teaspoon Vanilla extract 1 cup Whipped cream -- for garnish Powdered sugar -- for garnish Preheat oven to 275 degrees. Butter a 9-inch tube pan and dust with cocoa powder. In a large bowl, sift together the flour, baking soda, and salt. In a double boiler over simmering water, heat the coffee and bourbon. Add the chocolate and butter, stir until the mixture is smooth. Remove from the heat and stir in the sugar. Cool slightly. Transfer to a mixing bowl and beat in the flour mixture, about 1/2 cup at a time. Add the eggs and vanilla, continue to beat until smooth. Pour the batter into the prepared pan, bake for 1 1/2 hours. Cool cake completely before unmolding. Dust with powdered sugar and serve with whipped cream. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 456 Calories (kcal); 32g Total Fat; (62% calories from fat); 3g Protein; 40g Carbohydrate; 103mg Cholesterol; 160mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Berries In A Balsamic Syrup Over Raspberry Sorbet Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Balsamic vinegar 2 tablespoons Unsalted butter 1 cup Fresh raspberries 1 cup Fresh blueberries 1 cup Fresh blackberries 1 cup Raspberry coulis 4 scoops Raspberry sorbet 1/2 cup White chocolate sauce -- in squeeze bottle 2 tablespoons Chiffonade of mint Powdered sugar -- in shaker In a saute pot, over high heat, reduce the balsamic vinegar by 2/3 or until syrup consistency, about 20 minutes. In a saute pan, heat the butter. When the butter has melted, saute the berries for 1 to 2 minutes. Stir in the raspberry coulis and balsamic vinegar. Bring the sauce up to a simmer and remove from the heat. Place a scoop of the sorbet in the center of a shallow pasta bowl. Spoon 1/4 of the mixture over the sorbet. Garnish with the white chocolate sauce, mint and powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 6g Total Fat; (39% calories from fat); 1g Protein; 21g Carbohydrate; 16mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Grill With A Warm Potato And Chorizo Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Venison sausage 1/4 pound Bratwurst 1/4 pound Luganeghe sausage 1/4 pound Merguez sausage 1/4 pound Italian sausage 1/4 pound Kiebasa sausage Olive oil 1/4 pound Chorizo sausage -- finely chopped 2 cups Julienned onions 2 tablespoons Chopped garlic 2 tablespoons Creole mustard or whole grain mustard 2 pounds New potatoes -- sliced 1/2” thick, -- and blanched 2 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 11g Total Fat; (39% calories from fat); 9g Protein; 29g Carbohydrate; 26mg Cholesterol; 253mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Nut Brittle Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Water 4 cups Sugar 2 cups Light corn syrup 1 tablespoon Steen's 100% Pure Cane Syrup 2 teaspoons Salt 4 cups Assorted nuts, such as pine nuts, pecan 1 pieces , walnut pieces, sliced almonds, and peanuts 1/4 cup Unsalted butter - (1/2 stick) -- at room temperature 1/2 teaspoon Baking soda Line two baking sheets with parchment or waxed paper. Combine the water and sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat. Stir to dissolve the sugar, 4 to 5 minutes. Add the corn syrup, cane syrup, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes. Continue stirring until the mixture reaches between 225 degrees and 230 degrees on a candy thermometer. Add the nuts and continue stirring until the mixture reaches 290 degrees. Remove the pan from the heat. Add the butter and baking soda and stir until the butter is completely melted, about 1 minute. Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula. Let cool completely. Break into pieces and store in an airtight container. Will keep for up to 2 weeks. Give the candy as gifts in either decorative tins, boxes or wrapped in cellophane paper. This recipe yields about 4 pounds. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 4946 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1302g Carbohydrate; 0mg Cholesterol; 5709mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 87 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Vegetable Slaw Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Julienned zucchini 1/2 pound Julienned yellow squash 1/2 pound Julienned carrots - (abt 4 carrots) 1 Julienned red onion 10 Cherry tomatoes -- quartered 1/2 cup Olive oil 2 tablespoons White wine vinegar 2 tablespoons Chiffonnade fresh basil Salt -- to taste Freshly-ground black pepper -- to taste Combine and mix well. Refrigerate for 30 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2190 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 995 Calories (kcal); 109g Total Fat; (95% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mo's Mom's Encebollado Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Spanish onion -- thinly sliced 1 small Tomato -- diced 1/4 cup Diced green pepper 2 tablespoons Chopped cilantro 2 tablespoons Chopped parsley 2 tablespoons Olive oil Juice of 1 lime Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan of boiling water blanch onion for 2 minutes, drain, and plunge immediately into a bowl of cool water. Drain and refresh in second bowl of cool water. Transfer to a dry bowl, add remaining ingredients, and season to taste with salt and pepper. This recipe yields about 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-060 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 28g Total Fat; (72% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Crushed chocolate wafers 2 tablespoons Ground coffee 1/2 stick Butter -- melted 3 pounds Cream cheese -- at room temperature 2 cups Sugar 3 shots Espresso -- cooled 6 Eggs -- at room temperature 1 1/2 cups Heavy cream 1/2 cup Flour 1 pinch Salt 1/4 cup Coffee liqueur 12 Chocolate covered expresso beans 12 sprigs Fresh mint Preheat the oven to 350 degrees. Combine the crumbs, ground coffee and butter together. Mix well and press into a 10-inch spring-form pan. In a large food processor, with the metal blade, process the cream cheese until smooth. Add 1 1/2 cups of the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add 2 shots of the espresso and 1/2 cup of the heavy cream. Add the flour, salt and vanilla and blend until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. (If you inset a toothpick in the center of the cake, it will not come out clean. After the cake will continue to cook as it is cooling.) If the cake starts to get too dark on the top, place a sheet of aluminum foil over the top of the cake. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting. In the bowl of an electric mixer, fitted with a whip attachment, combine the remaining 1/2 cup sugar, shot of espresso, 1 cup cream, and coffee liqueur. Whip the cream to medium peaks. Slice the cake into twelve slices. Spread the whipped cream evenly over the top of the cake. Garnish each slice with the espresso beans and fresh mint sprigs. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 734 Calories (kcal); 57g Total Fat; (69% calories from fat); 13g Protein; 44g Carbohydrate; 269mg Cholesterol; 427mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mojito Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Juice from one fresh lime 1 teaspoon Simple syrup 4 Fresh spearmint sprigs 2 ounces White rum 2 dashes Angostura Bitters Ice cubes Club Soda In a tall chilled glass, combine the lime juice, simple syrup, and half of the mint leaves. Using the handle of a wooden spoon, mortar the ingredients together. Add the rum, bitters, and ice cubes. Top with the soda water and garnish with remaining mint leaves This recipe yields 1 drink. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Molasses Duck Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 six-ounce Duck breasts 1/4 cup Kosher salt 1/4 cup Cracked black pepper 1/2 cup Molasses -- plus 2 tablespoons Molasses 4 whole Garlic cloves -- peeled, plus 1 teaspoon Minced garlic 8 Black peppercorns 8 Juniper berries 1/2 cup Olive oil -- warm 2 tablespoons Minced shallots 1 teaspoon Dijon mustard 2 tablespoons Rice wine vinegar 2 cups Spinach leaves -- cleaned, stemmed 1/2 cup Roasted pecans 2 ounces Maytag Blue cheese -- crumbled 1/2 cup Shaved red onions Salt -- to taste Freshly-ground black pepper -- to taste Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day. Remove the duck breasts from the refrigerator and rinse off the salt and pepper. Place the breasts in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries. Marinate the duck breasts for 2 days. Preheat the oven to 400 degrees. Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place the breast skin-side down and sear the fat until crispy, about 4 to 5 minutes. Turn the duck breast over and place in a hot oven. Roast the breast for about 5 minutes for medium-rare. Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1-inch pieces. In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together. Whisk until the dressing is emulsified, about 2 minutes. Season with salt and black pepper. Toss the spinach with the warm dressing. Mound the greens in the center of the plate. Arrange the duck slices around the greens. Sprinkle the pecans and blue cheese over the salad. Garnish with red onions, black pepper on the rim and parsley. This recipe yields 4 salad servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 36g Total Fat; (62% calories from fat); 3g Protein; 46g Carbohydrate; 0mg Cholesterol; 5691mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mole Negro Ozaqueno - (Oaxacan Black Mole) Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHICKEN === 2 large Chickens - (abt 3 1/2 lbs ea) -- each chicken cut into 8 pieces 2 small Garlic heads -- scored around middle 2 small White onions -- roughly sliced 6 Fresh mint sprigs Sea salt -- to taste === SAUCE === 1/4 pound Chilhuacles negros or guajillos 2 ounces Chiles pasillas - (Mexican, not Oaxacan) 2 ounces Chiles mulatos 1/2 pound Tomatoes - (1 large) -- broiled 1 cup Water 3 Whole cloves 3 whole Allspice berries 6 Fresh thyme sprigs -- leaves only 6 Fresh marjoram sprigs -- leaves only 1 tablespoon Mexican oregano 3/4 cup Melted lard or safflower oil 1/4 cup Sesame seeds 1/4 cup Shelled peanuts 10 Unskinned almonds 1/4 cup Raisins 1 small Onion -- thickly sliced 12 small Garlic cloves -- peeled 1 thick cinnamon stick - (3" long) -- slivered 1 Ripe plantain -- skinned, and cut into thick slices 2 Crisp-fried corn tortillas 3 slices Dried French bread - (thk slices) 1 Mexican drinking chocolate tablet - (2 oz) Sea salt -- to taste Chochoyones -- see * Note * Note: See the "Chochoyones" recipe which is included in this collection. Put the chicken into a saucepan with the garlic, onions, and mint. Add the water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender, about 35 minutes. Strain, reserving the broth. Remove the stems from the dried chiles. Slit them open, and remove seeds and veins, reserving the seeds. Toast the chiles for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred, about 2 minutes. Rinse the chiles in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color, a few seconds. Strain, putting the fat back into the pan and put the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chiles and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. Heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chiles and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chiles, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. Add more broth if necessary, the mole should just coat the back of a wooden spoon. Add the chicken and salt to taste; cook for 10 minutes longer. Serve with Chochoyones. This recipe yields 10 to 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B34 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 2g Total Fat; (23% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mole Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Shelled pumpkin seeds -- roasted 1/4 cup Shelled pistachio nuts -- roasted 1/4 cup Pine nuts -- roasted 1 tablespoon Tamarind paste 1/2 cup Roasted poblano peppers -- seeded, chopped 1 teaspoon Minced garlic 1 teaspoon Chili powder 1 teaspoon Ground cumin 1 tablespoon Steen's cane syrup Juice of one lemon 1 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste In a food processor, combine all the ingredients together. Puree the mixture until creamy and smooth. Season with salt and pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2326 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2123 Calories (kcal); 234g Total Fat; (96% calories from fat); 9g Protein; 8g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 46 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mom's Meatloaf Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Meatloaf Meats Combo Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Butter 3/4 pound Ground beef 1/4 pound Ground pork 1 cup Minced onions 1/2 cup Minced green peppers 1 tablespoon Chopped garlic 2 Eggs 1/2 cup Heavy cream 3/4 cup Bread crumbs - (to 1 cup) Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Veal stock 2 tablespoons Flour 2 tablespoons Water Preheat the oven to 350 degrees. Grease a roasting pan with the butter. In a mixing bowl, combine beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy. This recipe yields 4 Blue-Plate Dinner Specials. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 527 Calories (kcal); 44g Total Fat; (75% calories from fat); 24g Protein; 9g Carbohydrate; 232mg Cholesterol; 713mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mom's Portuguese Clam Bake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Red potatoes 1/2 pound Chorizo sausage -- sliced 4 Breakfast sausages 4 Hot dogs 4 Onions -- peeled 2 ears Sweet corn -- shucked, broken -- into smaller pieces 2 Bay leaves Salt -- to taste Freshly-ground black pepper -- to taste Crushed red pepper flakes -- to taste 2 quarts Steamers (soft clams) 3 tablespoons Chopped green onion -- for garnish 3 tablespoons Chopped parsley -- for garnish In a large pot combine potatoes, sausages, hot dogs, onions, corn and bay leaves. Cover with about 3 quarts cold water and season to taste with salt, pepper and crushed red pepper. Bring to a boil, reduce heat and simmer 20 minutes. Add clams, cover and cook until they open, about 15 minutes. You can serve this right from the pot at table. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-126 broadcast 12-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 17g Total Fat; (47% calories from fat); 11g Protein; 33g Carbohydrate; 29mg Cholesterol; 655mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monkfish In Court Bouillon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Monkfish tails -- cleaned Emeril's Essence -- see * Note 1/3 cup Vegetable oil 1/3 cup Flour 1 cup Chopped celery 1 cup Chopped onions 1/2 cup Chopped bell peppers 2 Mild green chilies or banana peppers -- halved lengthwise and seeded 2 Bay leaves 1 tablespoon Minced garlic 2 cups Chopped peeled seeded tomatoes (or 2 cups chopped canned tomatoes) 1 cup Water 1 3/4 cups Chicken broth 3/4 teaspoon Salt 1/4 teaspoon Cayenne 1/4 cup Chopped green onions 2 tablespoons Chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Cut the tails into 3-inch pieces. Season with Essence. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot. This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 19g Total Fat; (69% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 765mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monkfish Stew With Saffron Broth And Wild Mushrooms Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fish stock 1 teaspoon Saffron threads 18 ounces Monkfish -- cleaned, -- cut into 1" dice Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 tablespoons Olive oil 1 cup Assorted wild mushrooms -- stemmed and sliced 2 tablespoons Chopped tomatoes 2 tablespoons Chopped fresh basil 1/4 cup Chopped green onions 1 teaspoon Minced garlic 1 cup Cleaned spinach leaves Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Season the monkfish with Bayou Blast. Heat oil in a large skillet over high heat. Add the seasoned monkfish and saute for 1 minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute. Pour in the stock and simmer for 4 to 5 minutes. Season with salt pepper and transfer a serving plate. Serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 12g Total Fat; (54% calories from fat); 19g Protein; 3g Carbohydrate; 40mg Cholesterol; 143mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monkfish Tails Piperade Recipe By :Julia Child Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PIPERADE MIXTURE === 2 large Green bell peppers 2 large Red bell peppers 1 large Yellow onion 2 tablespoons Olive oil -- more or less 2 Garlic cloves - (2 to 3) -- pureed 1 teaspoon Mixed herbs Salt -- to taste Freshly-ground black pepper -- to taste === FISH AND OTHER INGREDIENTS === 3 1/2 pounds Trimmed monkfish fillets Flour 2 tablespoons Olive oil 1 cup Dry white wine or French Vermouth 1 cup Fish or chicken broth Fresh Tomato Fondue -- see * Note * Note: See the "Fresh Tomato Fondue" recipe which is included in this collection. Wash, halve, stem and seed the peppers, and cut into very fine long thin slices. Peel the onion, halve through the root, and cut into thin lengthwise slices. Film a large frying pan with the oil, add heat for 4 to 5 minutes while you add the garlic, herbs and seasonings. Vegetables should be partially cooked; they will finish with the fish. May be done in advance to this point; let cool uncovered, then transfer to a bowl, cover and refrigerate. Cut the fish into serving chunks. Just before you are to saute it, season all sides with a sprinkling of salt and pepper, dredge lightly in flour, and shake off excess. Into a second frying pan (or in the same one, if you have done the vegetables ahead), pour in enough oil to film it and set over moderately-high heat. When very hot but not smoking, add the fish in one layer. Saute for 2 minutes, then turn and saute for 2 minutes on the other side -- not to brown -- merely to stiffen slightly. Spread the cooked vegetables over the fish. Pour in the wine and broth -- enough to come halfway up the fish. Cover and simmer about 10 minutes. Fish is done when it has turned from springy to gently-soft -- it needs a little more cooking than other fish, but must not overcook and fall apart. Arrange fish and vegetables on a hot platter and cover. Rapidly boil down the juices in frying pan until almost syrupy, then spoon them over the fish, and serve, surrounded by the optional Fresh Tomato Fondue. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - JULIA CHILD'S MENU COOKBOOK by Julia Child From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monster Bam Steaks Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Creole seasoning 2 cups vegetable oil 4 bone-in rib-eye steaks - (14 to 15 oz) 4 T-bone steaks - (14 to 15 oz) 4 top sirloin steaks - (14 to 15 oz) 2 cups Béarnaise Sauce -- see * Note 2 cups Emeril's Worcestershire Sauce -- hot, see * Note (or use store bought) 2 cups Mushroom Demi-Glace -- hot * Note: See the "Béarnaise Sauce" and "Emeril's Worcestershire Sauce" recipes which are included in this collection. In a mixing bowl, combine the Creole seasoning and the oil. Mix well. Smear each steak with the rub. Allow the steaks to sit for at least 1 hour. Preheat the grill. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium-rare. Remove from the grill and let rest for at least 5 minutes before serving. Serve the steaks with the sauce of your choice. This recipe yields 12 large steak servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 38g Total Fat; (79% calories from fat); 4g Protein; 18g Carbohydrate; trace Cholesterol; 1813mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moo Shu Pancakes Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1 pinch Salt 1/2 cup Boiling water 2 tablespoons Cold water 2 tablespoons Sesame oil Flour -- for rolling In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes. Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8-inch pancake. Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets. This recipe yields 10 pancakes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2257 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Moo Shu Pork Recipe By :Emeril Lagasse Serving Size : 5 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Boneless pork loin -- cut into thin strips 2 tablespoons Dark soy sauce Oil for wok 1/2 cup Sliced shiitake mushroom caps 1/4 cup Coarsely-chopped water chestnuts 1/4 cup Sliced bamboo shoots 1/2 cup Water 2 tablespoons Soy sauce 1 tablespoon Dry sherry 1 tablespoon Cornstarch 1 teaspoon Sugar 1 teaspoon Freshly-ground black pepper 1/2 cup Bean sprouts 2 tablespoons Minced green onions 2 tablespoons Minced fresh ginger 10 Moo Shu Pancakes -- see * Note Hoisin sauce * Note: See the "Moo Shu Pancakes" recipe which is included in this collection. Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper; work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes. Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your Moo Shu Pancakes with a little hoisin sauce. Fill with the pork and vegetables. Roll up and serve. This recipe yields 5 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2257 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 414mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Morel And Truffle Gratinee Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- plus 1 teaspoon butter 1 pound fresh morels -- chopped 1/4 cup minced shallots 2 teaspoons chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup fine dried bread crumbs 1/4 cup grated Parmigiano-Reggiano cheese White truffle oil -- to taste 12 large fresh morels -- wiped clean 2 cups Hollandaise Sauce 1 fresh white truffle 1 tablespoon chopped chives Preheat oven to 375 degrees. Butter a medium gratin dish with 1 teaspoon of the butter. In a food processor, fitted with a metal blade, combine the chopped morels, shallots and garlic. Pulse the mixture, several times to chop coarsely. In a large saute pan, over medium heat, melt the remaining butter. Add the mushroom mixture. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the bread crumbs and cheese. Season to taste with truffle oil. Cool completely. Make a small slit on 1 side of each of the whole morels. Stuff each with about 2 teaspoons of the stuffing. Press to close. Place the stuffed morels in the prepared pan. Pour the Hollandaise Sauce over the morels. Place on the next to the top rack in the oven. Bake until the top is golden, about 10 to 12 minutes. Remove from the oven. Spoon the morels onto serving plates. Garnish with shaved truffles and chives. This recipe yields 4 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C32) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 17g Total Fat; (75% calories from fat); 3g Protein; 9g Carbohydrate; 53mg Cholesterol; 890mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Morels And Pasta Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Fresh cheese-filled tortellini -- uncooked 2 tablespoons Butter -- divided 1/4 pound Morel mushrooms -- quartered 1 tablespoon Minced shallots 1 ounce Prosciutto -- julienned 1 teaspoon Fresh chopped thyme 1/2 cup Light stock Salt -- to taste Freshly-ground black pepper -- to taste Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2 minutes, then stir in the remaining butter. Remove the pasta from the water, toss in sauce, and season. This recipe yields 2 entree servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 13g Total Fat; (84% calories from fat); 4g Protein; 1g Carbohydrate; 41mg Cholesterol; 500mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mornay Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 2 tablespoons Flour 1 1/2 cups Milk 1 cup Grated Swiss cheese Freshly-ground black pepper -- to taste In a sauce pan, melt the butter. Stir in the flour. Cook for 2 minutes over medium heat. Pour in the milk all at once. Bring to a boil and cook until thick and bubbly, about 3 minutes. Remove from the heat and add the cheese, stirring until it is melted and season with pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2189 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 35g Total Fat; (64% calories from fat); 14g Protein; 29g Carbohydrate; 112mg Cholesterol; 183mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mornay Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 3 tablespoons Flour 2 cups Milk Salt -- to taste Freshly-ground white pepper -- to taste 1 pinch Nutmeg 1/2 cup Grated Parmigiano-Reggiano cheese In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese. Serve hot. This recipe yields 2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 691 Calories (kcal); 51g Total Fat; (65% calories from fat); 19g Protein; 41g Carbohydrate; 159mg Cholesterol; 591mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Moroccan Pilaf Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/3 cup Blanched whole almonds 1 cup Small-diced onion 1/2 cup Small-diced carrot 1/2 teaspoon Cinnamon 1 cup Long grain rice 3 cups Chicken stock 1/3 cup Golden raisins 2 teaspoons Orange zest 1/4 teaspoon Cayenne pepper 1 whole Roasted chicken -- cut into quarters 2 tablespoons Chopped chives Preheat the oven to 375 degrees. Lightly oil a 1 1/2-quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Place the roasted chicken on top of the rice. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 9g Total Fat; (44% calories from fat); 12g Protein; 12g Carbohydrate; 30mg Cholesterol; 1639mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moussaka Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BATTER === 1 large Egg 1 1/4 cups Milk 1 cup Flour 1 teaspoon Baking powder === TOPPING === 4 Eggs 1 cup Yogurt 2 cups Warm milk 1/4 teaspoon Hot paprika === OTHER INGREDIENTS === 1 tablespoon Olive oil -- plus 1 cup Olive oil -- for frying 1 1/4 pounds Lamb shoulder -- ground (or diced into 1/4-inch cubes) 1/2 teaspoon Cinnamon Salt -- to taste Freshly-ground black pepper -- to taste Hot paprika 1 cup Chopped onion 1 cup Chopped parsley 1 tablespoon Chopped garlic 1 tablespoon Tomato paste -- diluted in 3/4 cup Water 2 bunches Kale - (1 to 1 1/4 lbs) -- washed 1/4 cup Dry bread crumbs 1 cup Grated Parmesan cheese Make the batter: Mix egg with the milk, then stir in the flour and baking powder, mixing until smooth. Cover and let stand at room temperature 30 minutes. Make the topping: Combine the ingredients, beating well. Set aside, refrigerated until needed. Heat 1 tablespoon olive oil in a large skillet over medium heat and add the lamb, cinnamon, salt and pepper and a pinch of paprika. Brown, gently breaking up the chunks, about 10 minutes. Drain off any excess fat. Add the onion, parsley and garlic. Cook covered for 10 minutes. Stir in the diluted tomato paste and bring to a boil, stirring, 2 minutes. Blanch the kale until just tender, cool, and pat dry. Pour the remaining oil for frying into a large skillet and heat to 375 degrees. Mix the kale leaves one at a time into the batter, coating them thoroughly. Fry the leaves in small batches until brown on both sides. Remove and drain. Preheat oven to 375. Oil a 3-quart shallow baking dish, and dust the bottom with the bread crumbs. Spread half of the fried kale in one layer. Top with the meat mixture and then the cheese. Cover with the remaining kale and a sprinkle of paprika. Remove the topping from the ice box, stir, and spoon it down the insides of the dish and some on top. Allow to settle for 10 minutes. Bake uncovered for 25 to 30 minutes. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2169 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 51g Total Fat; (70% calories from fat); 24g Protein; 24g Carbohydrate; 182mg Cholesterol; 430mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mr. John’s Chorizo And Seafood Gumbo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable oil 1 1/2 cups bleached all-purpose flour 2 cups chopped yellow onions 1 cup chopped green bell peppers 1 cup chopped celery 1/2 pound chorizo or other smoked sausage -- finely chopped, plus 1 pound chorizo -- cut crosswise into 1/4" thick slices Creole seasoning -- to taste 2 1/2 quarts shrimp stock - (chicken stock or water can be used) 1 dozen frozen gumbo crabs -- thawed 2 pounds medium shrimp -- peeled, deveined 2 pounds Louisiana crawfish tails 2 tablespoons chopped green onions (green part only) or chopped scallions 2 tablespoons chopped fresh parsley leaves 6 cups cooked long grain white rice -- warm Louisiana filé powder In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D31) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1017 Calories (kcal); 86g Total Fat; (76% calories from fat); 50g Protein; 10g Carbohydrate; 297mg Cholesterol; 1178mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mr. Lou's Chocolate Brownie And Coffee Ice Cream Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Semisweet chocolate -- melted and warm 1 stick Unsalted butter, melted 2 ounces Kahlua 1/2 cup Flour -- plus 2 tablespoons Flour 1/4 cup Cocoa powder 5 large Eggs 1 1/4 cups Sugar 1 1/4 cups Macadamia nuts -- chopped 1 cup White chocolate chips/small pieces 1 tablespoon Espresso powder 4 scoops Coffee ice cream 2 cups Chocolate sauce -- in squeeze bottle Whipped cream -- in pastry bag with star tip 1 tablespoon Espresso powder 5 Chocolate espresso beans Powdered sugar -- in shaker Fresh mint sprigs Preheat the oven to 350 degrees. Line a 15 1/2- by 10 1/2-inch jelly pan with aluminum foil. Let the foil come over the sides of the pan, about 2 inches. Butter the foil. Stir the chocolate, butter and Kahlua together. Sift the flour and cocoa together. Using an electric mixer with a whip attachment, beat the eggs at high speed until the eggs are frothy. While the eggs are beating, slowly add the sugar. Beat the eggs and sugar for 8 to 10 minutes or until the mixture is pale yellow in color and forms a ribbon-like texture. Beat in the chocolate mixture. Fold in the sifted flour cocoa mixture into the egg mixture in two batches. Fold in the nuts, espresso powder and chips. Pour into the prepared pan and bake for 20 to 25 minutes or until the center of the cake is done. Do not overbake. Let the brownies cool. Using a 4-inch round cutter, cut the brownies into 8 circles. Place one brownie circle in the center of the plate. Place a scoop of ice cream on the brownie. Top with a second circle. Drizzle with the chocolate sauce. Garish with whipped cream, espresso beans, espresso powder, powdered sugar and mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2389 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1093 Calories (kcal); 58g Total Fat; (45% calories from fat); 17g Protein; 136g Carbohydrate; 264mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mr. Lou's Chocolate Praline Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Heavy cream 1/4 cup Cornstarch 1/2 cup Light brown sugar 1/2 cup Steen's 100 percent Pure Cane Syrup 1 cup Melted Hawaiian Vintage Chocolate 1 cup Crumbled Creamy Pralines -- see * Note 1 (9-inch) Chocolate cookie crust -- baked 2 cups Sweetened whipped cream Drizzles of Caramel Sauce * Note: See the "Creamy Pralines" recipe which is included in this collection. In a saucepan, over medium heat, whisk the cream, cornstarch, brown sugar and cane syrup together. Cook for 10 to 12 minutes, or until a light custard forms. Stir in the chocolate and mix well. Place a piece of plastic wrap directly on top of the custard. Cool completely. Fold in half of the crushed pralines. Pour the custard into the pie shell. Sprinkle the top with the remaining pralines. Refrigerate for 4 hours before serving. Serve each slice with whipped cream and a drizzle of Caramel Sauce. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 22g Total Fat; (76% calories from fat); 1g Protein; 14g Carbohydrate; 82mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mr.John's Spare Ribs With Garlic Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Spare rib racks - (6 to 7 lbs) Emeril's Essence -- see * Note 1/2 cup Flour 1/4 cup Vegetable oil 1 cup Roughly-chopped onions 1/2 cup Chopped bell peppers 1 cup Small-diced carrots 3 tablespoons Minced garlic 5 Bay leaves 1 pinch Crushed red pepper 1 tablespoon Salt 1 pinch Cayenne 1 1/2 cups Dry red wine 2 cups Peeled, seeded, chopped tomatoes 6 ounces Tomato paste 2 cups Thick tomato sauce 1/2 gallon Water 1/2 teaspoon Dried leaf thyme 1/2 teaspoon Dried leaf basil 1/2 teaspoon Dried leaf oregano 2 cups Roasted Garlic Mash Potatoes -- hot - see * Note 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" and "Roasted Garlic Mash Potatoes" recipes which are included in this collection. Cut the ribs into 2-rib portions. Season the ribs with Emeril's Essence. Season the flour with Essence. Dredge the ribs in the flour. In a large heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove any browned particles on the bottom of the pot and discard. In the same pot, add the onions, bell peppers and cook for 4 to 5 minutes. Add the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir and cook for 2 to 3 minutes. Add the wine and simmer for about 3 minutes. Add the tomatoes, tomato paste, tomato sauce and water. Add the ribs and completely submerge in the mixture. Stir in the herbs. Reduce the heat to medium and simmer for about 2 1/2 hours, cover, or until the ribs are tender and the meat is falling off the bones. Skim any fat that has risen to the surface. On a platter, mound the Roasted Garlic Mash Potatoes in the center. Arrange the ribs around the potatoes and drizzle with the gravy. Garnish with green onions and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2345 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 9g Total Fat; (53% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 1338mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Gunther's Andouille Spoonbread Recipe By :Mrs. Gunther, I would presume Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Sausage Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Milk 1 cup Cornmeal 1 tablespoon Butter 1 teaspoon Baking powder 1 pound Andouille sausage 1/2 cup Grated Cheddar cheese 1/2 teaspoon Salt -- or to taste 1/4 teaspoon Freshly-ground black pepper -- or to taste 2 Egg yolks -- slightly beaten 4 Egg whites -- stiffly beaten Preheat the oven to 325 degrees. Chop the sausage into small pieces, cook, and drain free from excess fat. Set aside. In a medium saucepan stir 2 cups of the milk into the cornmeal. Cook, stirring constantly, until the mixture is very thick and pulls away from the sides of the pan. Remove from the heat, stir in the remaining milk , butter, baking powder, sausage, cheese, salt, and pepper mixing well. Stir 1 cup of this hot mixture into the egg yolks, mix to combine, and return all to the sauce pan. Gently fold in the beaten egg whites. Pour into a greased 2-quart casserole dish. Bake for 40 to 50 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2184 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1473 Calories (kcal); 67g Total Fat; (41% calories from fat); 70g Protein; 145g Carbohydrate; 615mg Cholesterol; 2619mg Sodium Food Exchanges: 7 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Hays Stuffed Chicken Wings Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large Chicken wings - (to 18) 1/4 cup Chopped green onions 1/4 cup Celery heart -- finely chopped 1/8 cup Sugar 1/4 cup Finely-chopped shrimp -- plus 1 tablespoon Finely-chopped shrimp 2 cups Finely-chopped white onions 1/4 cup Finely-chopped fresh cilantro 2 ounces Wooden black mushrooms -- chopped 1 pound Ground pork Salt -- to taste Freshly-ground black pepper -- to taste Fish sauce -- to taste 1 1/2 cups Seasoned flour Bayou Blast -- see * Note Frisee lettuce 1/4 cup Chopped peanuts 2 tablespoons Finely-chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 325 degrees. In a mixing bowl, combine all the ingredients together, except for the wings. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to the joint, slide the knife along the underside of the skin and separate all the way to the joint. Roll back the skin, remove the bones and cup the edges of the skin to be stuffed. Stuff the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Bake for 20 minutes. Let the wings cool completely. Dredge the wings in seasoned flour. Heat the oil in the wok. Fry the wings in the wok for 3 to 4 minutes or until they are crispy. Remove the wings from the wok and drain on a paper-lined plate. Season with Bayou Blast. Lay the frisee on a plate. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. This recipe yields 12 to 18 stuffed wings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2378 broadcast 05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1505 Calories (kcal); 114g Total Fat; (68% calories from fat); 86g Protein; 33g Carbohydrate; 327mg Cholesterol; 265mg Sodium Food Exchanges: 1/2 Grain(Starch); 12 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mudah’s Peach Cobbler Recipe By :Courtesy of Edith Harris Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon salt 3/4 cup solid vegetable shortening 1/3 cup ice water === FILLING === 1 stick unsalted butter 4 pounds fresh or frozen peaches -- peeled, pitted and sliced 4 cups sugar 4 tablespoons flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla 12 scoops vanilla ice cream Preheat the oven to 350 degrees. In mixing bowl, combine flour, salt and shortening. Mix until the mixture becomes mealy. Add water and mix well. Form into a ball and cover with plastic wrap. Refrigerate until ready to use. For the Filling: Melt the butter in a large saucepan, over medium heat. Add peaches and mix well. In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add to the peaches and mix well. Reduce the heat to low and continue to cook for 8 to 10 minutes. Remove from the heat and cool completely. Stir in the vanilla and set aside. Remove the dough from the refrigerator and divide in half. On a floured surface, roll out half of the dough into a rectangle, 12 by 10 inches. Using a knife, cut the dough to fit the pan, reserving the excess trim. Place the dough in an 11- by 9- by 4-inch pan and press down to mold. Pour half of the filling over the crust. Cut reserved dough into nickel-size pieces. Dot peach filling with dough. Pour remaining filling over the dough pieces. Roll out remaining ball of dough and place on top of the peaches, pinching the edges to seal in the juices. Make 3 slits in the top crust and place in oven. Bake for 30 to 40 minutes or until golden brown. Remove from oven and rest for 10 minutes before serving. Spoon cobbler into individual bowls and serve with a scoop of ice cream. This recipe yields about 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C74) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 546 Calories (kcal); 15g Total Fat; (24% calories from fat); 5g Protein; 100g Carbohydrate; 50mg Cholesterol; 233mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Muffalata I Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Back olives -- sliced 1 cup Green stuffed olives -- sliced 2 tablespoons Minced shallots 2 teaspoons Minced garlic 2 tablespoons Small-diced celery 2 tablespoons Chopped parsley 1 1/2 teaspoons Fine-ground black pepper 1/2 cup Olive oil 1 Ten-inch Muffalata bun 2 ounces Cotto salami -- thinly sliced 2 ounces Smoked ham -- thinly sliced 2 ounces Genoa salami -- thinly sliced 2 ounces Mozzarella cheese -- thinly sliced 2 ounces Provolone cheese -- thinly sliced Zap's potato chips In a mixing bowl, combine the first eight ingredients together and mix well. Split the Muffalata in half and spoon half of the olive salad on one half of the bun. Place the cotto salami, smoked ham, Genoa salami, Mozzarella cheese, and Provolone cheese on top of the olive salad. Place the remaining half of the bun on top and slice the sandwich into fourths. Serve with Zaps. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 754 Calories (kcal); 74g Total Fat; (87% calories from fat); 18g Protein; 5g Carbohydrate; 63mg Cholesterol; 703mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Muffalatta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Round bread loaf - (8” to 9” dia) 1 large Tomato -- thinly sliced 1 cup Shredded lettuce 1/2 cup Olive salad (or 1/4 cup each green and black olives) 4 ounces Salami -- thinly sliced 4 ounces Cappicola -- thinly sliced 4 ounces Mozzarella cheese -- thinly sliced 4 ounces Mortadella -- thinly sliced 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 350 degrees. Slice bread loaf in half, horizontally, and remove enough of bread to make room for fillings. Layer vegetables, meats and cheeses on bottom half of bread, drizzle with olive oil, and season to taste with salt and pepper. Replace top half of bread and wrap sandwich in aluminum foil. Bake until muffalatta is warmed throughout and cheese is melted, about 30 minutes. Cut in pieces to serve. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-016 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 27g Total Fat; (75% calories from fat); 15g Protein; 4g Carbohydrate; 60mg Cholesterol; 777mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Muffuletta Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small shell pasta -- cooked until tender, and cooled 1/2 pound salami -- cut into 1/4" cubes 1 pound provolone cheese -- cut into 1/4" cubes 1/2 pound mortadella -- cut into 1/4" cubes 1/2 pound boiled ham -- cut into 1/4" cubes 20 pitted jumbo black olives -- sliced 20 pimiento-stuffed green Queen olives -- sliced 1/2 cup minced yellow onions 1 tablespoon minced garlic 1/2 cup chopped celery 1/2 cup chopped fresh parsley leaves 1/4 cup fresh thyme leaves Salt -- to taste Freshly-ground black pepper -- to taste 1 cup extra-virgin olive oil 6 tablespoons apple cider vinegar 1 teaspoon Worcestershire sauce Hot sauce -- to taste Freshly-ground black pepper -- to taste 1/4 cup thinly-sliced green onion 1/4 cup grated Parmesan cheese In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper. In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours. Remove from the refrigerator and spoon onto a large platter. Garnish with green onion and Parmesan cheese and serve. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 615 Calories (kcal); 56g Total Fat; (81% calories from fat); 24g Protein; 4g Carbohydrate; 75mg Cholesterol; 1212mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Muhammara Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Red bell peppers 2 small Hot chilies (such as Fresno, Hot Hungarian) 1/2 cup Wheat crackers -- crumbled 1 1/2 cups Walnuts - (abt 6 oz) -- coarsely ground 1 tablespoon Lemon juice 3 tablespoons Pomegranate Molasses -- or more to taste 1/2 teaspoon Cumin 1/2 teaspoon Sugar Salt -- to taste 2 teaspoons Olive oil 2 large Pitas -- cut into 8 wedges, -- and toasted Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel. In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water. Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges. This recipe yields about 3 cups and provides for 16 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2198 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 2g Total Fat; (25% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom And Ham Kabobs With Rosemary Aioli Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Grilling Ham Kabobs Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 long Rosemary sprigs 16 small Button mushrooms 1/2 pound Parma ham -- cut into 12 chunks 3 tablespoons Olive oil === ROSEMARY AIOLI === 1/2 cup Mayonnaise 1 teaspoon Chopped rosemary -- from stems above 1 teaspoon Lemon juice 1 teaspoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Remove 3/4 of the rosemary from the stem leaving the top of the stem with the needles still intact. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 36g Total Fat; (78% calories from fat); 6g Protein; 16g Carbohydrate; 10mg Cholesterol; 169mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Confit Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Assorted Wild and Exotic mushrooms -- cleaned, stemmed 3 Bouquet garni, (bay leaves, garlic heads, thyme and peppercorns) 1/4 cup Salt 2 quarts Vegetable oil 1 pound Fresh pasta sheets -- torn into pieces 3 tablespoons Truffle oil 1/2 cup Shaved Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives Preheat the oven to 200 degrees. In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1 1/2 hours, or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil. Bring a pot of salted water to a boil. Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3855 Calories (kcal); 436g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 6395mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Mushrooms Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Olive oil 1 cup Sliced assorted fresh wild mushrooms (Chanterelles, Shiitake, Oyster, Black Trumpets) 1 Egg -- (optional) 4 tablespoons Dry sherry 2 tablespoons Finely-chopped shallots 2 tablespoons Finely-chopped garlic 2 tablespoons Fresh lemon juice 1 teaspoon Salt Freshly-ground black pepper Heat 1/4 cup oil in a medium skillet and saute mushrooms 3 minutes. Transfer mixture to food processor and add egg (if using). Process 30 seconds and add remaining ingredients and 3 turns pepper. Process 15 seconds and with machine running, add remaining oil until thoroughly blended. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-002 broadcast 04-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1574 Calories (kcal); 166g Total Fat; (97% calories from fat); 6g Protein; 4g Carbohydrate; 187mg Cholesterol; 2193mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Duxelle Stuffed Quail Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Poultry Quail Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 pound Wild mushrooms -- cleaned, stemmed, -- and chopped 1/4 cup Minced shallots 2 tablespoons Minced garlic 1 cup Port wine Salt -- to taste Freshly-ground black pepper -- to taste 1 Deboned quail, carcass removed and skin intact Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Emeril’s Essence. Stuff the quail with the duxelle and set aside. See “Dirty Rice Stuffed Chicken”, the recipe for which is included in this collection. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 782 Calories (kcal); 41g Total Fat; (68% calories from fat); 2g Protein; 41g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Pancakes With A Duck Ragu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Mushrooms Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Egg 1 cup Milk 1 1/2 cups Flour 1 tablespoon Chopped onion 1/2 cup Chopped green onions 2 teaspoons Minced garlic 1 cup Confit Of Mushrooms -- see * Note Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Confit Of Mushrooms oil -- see * Note 2 ounces Andouille sausage -- chopped 8 ounces Duck confit -- shredded 2 tablespoons Minced shallots 1/2 cup Peeled, seeded, chopped tomatoes 1 1/2 cups Veal reduction 1 tablespoon Butter 2 teaspoons Finely-chopped parsley 4 Fried spinach leaves 1/4 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Chopped parsley Emeril's Essence -- see * Note * Note: See the "Confit Of Mushrooms" and "Emeril's Essence Information" recipes which are included in this collection. In a mixing bowl, whisk the egg, milk and flour, together. Whisk in the onions, 1/4 cup green onions, and 1 teaspoon garlic. Stir in the Confit Of Mushrooms. Season with Emeril's Essence, salt and pepper. Makes about 2 1/4 cups batter. Heat 2 tablespoons of the Confit Of Mushrooms oil in a saute pan. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes and cook until golden brown, for about 2 minutes on each side. Remove from the pan and season with the Essence. In a saute pan, heat the remaining oil. When the oil is hot, render the sausage for 2 minutes. Add shallots and garlic. Saute for 1 minute. Add the green onions, duck confit, and tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Season with salt and pepper. Simmer for 2 minutes. Remove from the heat and stir in the butter. Stir in the parsley. Place two pancakes in the center of the plate. Spoon the ragu over the pancakes. Garnish with spinach, cheese and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 7g Total Fat; (22% calories from fat); 9g Protein; 41g Carbohydrate; 63mg Cholesterol; 77mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussel Chowder Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Clams/Mussels Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Bacon -- cut julienne 2 cups Chopped yellow onions 1 cup Chopped celery 1 cup Diced carrot 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 6 Bay leaves 3/4 cup All-purpose flour 8 cups Chicken stock 1 1/2 pounds New potatoes -- quartered 1 cup Fresh sweet corn 1 teaspoon Crab Boil 1 cup Half-and-half 1/2 cup Finely-chopped fresh parsley 4 pounds Small cultivated mussels 1/4 teaspoon Hot sauce 1 teaspoon Worcestershire sauce In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Add the mussels and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 17g Total Fat; (49% calories from fat); 14g Protein; 25g Carbohydrate; 29mg Cholesterol; 2609mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussel Soup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Clams/Mussels Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil -- for cooking 1/2 cup Julienned carrots 1 cup Julienned leek whites 1 teaspoon Chopped garlic 1/2 cup Diced tomatoes 1 cup White wine 1 pound Mussels -- cleaned 2 cups Hot water 2 tablespoons Chopped parsley 1 cup Cream Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter === GARNISH === Stuffed Mussels -- see * Note * Note: See the "Stuffed Mussels" recipe which is included in this collection. In a soup pot heat the oil, add the carrots and leeks. Cook for 2 minutes then add the garlic, tomatoes and wine, bring to a boil and throw in the mussels. Cover and steam until they open. Remove the mussels and add the water and parsley. Simmer for 4 minutes, meanwhile picking the mussels from the shell. Add the cream to the broth and season. Add the mussels back into the soup. Stir in the butter right before you serve. Garnish with the Stuffed Mussels. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1483 Calories (kcal); 107g Total Fat; (71% calories from fat); 61g Protein; 32g Carbohydrate; 398mg Cholesterol; 1660mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussels And Fennel With Saffron Cream Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen Live mussels -- scrubbed and debearded 1 tablespoon Olive oil 1 1/2 cups Julienned fennel - (abt 1/2 bulb) 1 Red pepper -- julienned 1 Yellow pepper -- julienned 1 tablespoon Minced shallots 1 teaspoon Minced garlic 2 ounces Herbsaint 2 cups Heavy cream 1 pinch Saffron Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped parsley In a saute pan, heat the olive oil. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes or until the mussels open. Spoon the mixture into shallow bowls and garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 919 Calories (kcal); 95g Total Fat; (90% calories from fat); 6g Protein; 16g Carbohydrate; 326mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussels Mariniere - {Moules Mariniere} Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Softened butter 2 tablespoons Diced shallots 3 pounds Mussels -- cleaned 2 cups White wine 2 tablespoons Chopped parsley -- more for garnish 1 teaspoon Chopped thyme 2 Bay leaves Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Flour Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 - - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 5g Total Fat; (22% calories from fat); 27g Protein; 11g Carbohydrate; 64mg Cholesterol; 654mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussels Meuniere Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Clams/Mussels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Minced shallots 3 tablespoons Chopped garlic 2 Bay leaves 2 sprigs Fresh thyme 2 cups White wine 1 stick Butter -- cut into cubes 2 dozen Live mussels -- scrubbed, debearded 3 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Crusty bread In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer. Add the mussels to the wine mixture and cover. Simmer the mussels for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between two bowls and serve with crusty bread. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 663 Calories (kcal); 53g Total Fat; (90% calories from fat); 2g Protein; 10g Carbohydrate; 124mg Cholesterol; 488mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mustard Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1/4 cup White wine 3 tablespoons Dijon mustard 1 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, whisk the shallots, garlic, wine and mustard together. Bring the liquid up to a boil and reduce to a simmer. Reduce the liquid by half, about 2 minutes. Whisk in the cream and bring back up to a boil. Reduce to a simmer. Simmer the sauce until it thickens and coats the back of a spoon. Season with salt and pepper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2405 broadcast 01-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 913 Calories (kcal); 90g Total Fat; (90% calories from fat); 8g Protein; 14g Carbohydrate; 326mg Cholesterol; 659mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Natchitoches Meat Pies Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Pasties Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground round beef 1/2 pound Ground pork 1 teaspoon Vegetable oil 1 cup Chopped onion 1/2 cup Chopped green peppers 1/2 cup Chopped celery 1 1/2 teaspoons Salt 1 teaspoon Emeril's Essence -- see * Note 1/4 teaspoon Cayenne pepper 1/2 teaspoon Freshly-ground black pepper 2 tablespoons Chopped garlic 1 tablespoon Flour 1 cup Water 1/4 cup Chopped green onions 3 cups Flour 1 1/2 teaspoons Salt 3/4 teaspoon Baking powder 6 tablespoons Shortening 3/4 cup Milk Oil -- for frying 1 recipe Creole Tartar Sauce I -- see * Note * Note: See the "Emeril's Essence Information" and "Creole Tartar Sauce I" recipes which are included in this collection. Preheat the fryer. In a large saute pan, over medium heat, add the oil. When the oil is hot add the meat and brown, stirring and cooking for 5 minutes. Add the onions, peppers, celery, salt, pepper, Emeril's Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 12 minutes. Add the garlic and cook 2 minutes longer. Dissolve the flour in the water, making a slurry, and add to the meat mixture. Stir until the mixture thickens slightly. Remove from the heat and cool. In a mixing bowl, sift the flour, salt and baking powder together. Cut the shortening into flour mixture, until it resembles coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick , yet workable dough. Form into a ball and cut into 24 equal pieces. Dust each piece with a little flour, roll each piece into a 2- to 3-inch round. Place a heaping tablespoon of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork. Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season with Essence. Serve the meat pies with the Creole Tartar Sauce. This recipe yields 2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 6g Total Fat; (42% calories from fat); 4g Protein; 14g Carbohydrate; 8mg Cholesterol; 294mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Navarin Of Lamb Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Lamb shanks - (2 1/2” long ea) -- well-trimmed 2 tablespoons Bayou Blast -- see * Note 2 tablespoons Olive oil 1 cup Chopped onions 1 cup Chopped celery 1 cup Chopped carrots 2 cups Dry red wine 1/2 cup Peeled, seeded, chopped tomatoes -- fresh or canned 1/4 cup Minced garlic 4 Bay leaves 4 teaspoons Chopped fresh thyme 2 teaspoons Salt Freshly-ground black pepper 7 cups Lamb or beef stock Chopped parsley -- for garnish Sprinkle lamb shanks with Bayou Blast. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; saute 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of the pepper-mill, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 7g Total Fat; (51% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 1181mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nawlins-Style Pain Perdu Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 two-inch Vanilla bean piece 3 Eggs 1/4 cup Vanilla sugar 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1/2 cup Milk 6 slices French bread -- sliced on bias -- half-inch thick 1 tablespoon Vegetable oil 1 tablespoon Butter -- plus extra Butter -- for serving 1/4 cup Cane syrup (preferably Steen's) In a large shallow bowl whisk together eggs, sugar and spices until well-blended. Whisk in milk. In a saute pan, preferably non-stick, heat half of oil and butter over medium heat. Dip bread slices in egg mixture until thoroughly moistened. Carefully transfer half of bread slices to pan and cook until golden brown, 2 to 3 minutes per side, turning once. Transfer to warmed plate. Repeat with remaining bread slices. To serve, dot with butter and drizzle with cane syrup. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-061 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 3981 Calories (kcal); 62g Total Fat; (14% calories from fat); 130g Protein; 711g Carbohydrate; 304mg Cholesterol; 8459mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New England Boiled Dinner Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Corned Beef Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Corned beef brisket 3 tablespoons Pickling spices -- tied with 3 Bay leaves -- tied with 5 Black peppercorns -- in a cheesecloth bag 2 Potatoes -- peeled, and -- cut in large chunks 3 Carrots -- cut into 4 pieces 1 Onion -- quartered 2 Parsnips -- cut into chunks 2 Turnips -- cut into chunks 1 small Cabbage -- cut into wedges 1 tablespoon Salt === HORSERADISH CREAM === 1 cup Sour cream 1 tablespoon Prepared horseradish -- or less to taste Salt -- to taste Freshly-ground black pepper -- to taste Tabasco sauce -- to taste In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more. Make horseradish cream: In a small bowl combine sour cream and horseradish. Season to taste with salt, pepper and Tabasco. To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-126 broadcast 12-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 580 Calories (kcal); 36g Total Fat; (56% calories from fat); 32g Protein; 32g Carbohydrate; 118mg Cholesterol; 1376mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New England Clam Chowder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 tablespoon Vegetable oil 1/2 pound Thick-sliced bacon -- diced 1 cup Chopped onions 1/2 cup Chopped leek 1/2 cup Chopped celery 2 teaspoons Minced garlic 1/4 cup Flour 2 bottles Clam juice 8 ounces Chopped clams Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Heavy cream In a large soup pot heat butter and oil over medium heat. Add bacon and cook 3 minutes. Add onions, leek, celery and garlic and continue to cook until tender, about 5 minutes. Slowly sprinkle flour over bacon-vegetable mixture, stirring, until flour begins to turn golden. Stir in clam juice and 4 cups water and bring to a boil. Lower heat to simmering and cook 30 minutes. Add clams and adjust seasoning to taste with salt and pepper, depending on saltiness of clams. Simmer 5 minutes more, stir in cream and heat just until warmed through. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-007 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 759 Calories (kcal); 60g Total Fat; (71% calories from fat); 35g Protein; 19g Carbohydrate; 183mg Cholesterol; 1127mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New New Orleans Pasta Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 pound Chicken breast half -- cut into strips 1/4 cup Chopped chorizo sausage 2 tablespoons Chopped green onions 1/2 tablespoon Chopped garlic Tabasco sauce -- to taste Worcestershire sauce -- to taste 3/4 cup Heavy cream 1/4 cup Grated Parmesan cheese 1/4 pound Shrimp -- peeled, deveined 1/2 pound Penne pasta -- cooked al dente, -- tossed with oil Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste Chopped green onions -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a large saute pan heat oil, add chicken and sausage and cook 5 minutes, stirring often. Add green onions, garlic, 2 dashes each Tabasco and Worcestershire sauce or to taste, and cook for 1 minute. Add cream, cheese, shrimp and pasta. Cook, tossing, to heat through. Adjust seasoning to taste with Bayou Blast, salt and pepper. Serve garnished with green onions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-123 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1196 Calories (kcal); 61g Total Fat; (46% calories from fat); 70g Protein; 88g Carbohydrate; 333mg Cholesterol; 419mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans BBQ Shrimp Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Grilling Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Oil 1/2 pound Shrimp 1 tablespoon Cracked black pepper 1 teaspoon Salt 2 Fresh lemons -- juiced 1 tablespoon Worcestershire sauce 1 teaspoon Hot sauce 2 tablespoons Chopped fresh parsley 1 tablespoon Butter 3 slices French bread -- grilled Heat a saute pan on a grill. Add oil and shrimp and saute for 2 minutes. Add pepper, salt, lemon juice, Worcestershire, hot sauce and parsley. Let cook 2 minutes, until shrimp are cooked. Add butter and let melt. Serve with French bread. This recipe yields ?? servings. Recipe Source: EMERIL GRILLS with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG02 broadcast 07-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4343 Calories (kcal); 84g Total Fat; (17% calories from fat); 167g Protein; 716g Carbohydrate; 376mg Cholesterol; 11150mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans BBQ Shrimp II Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds large Gulf shrimp -- in their shells 2 tablespoons Creole seasoning -- see * Note Freshly-cracked black pepper -- to taste 2 tablespoons olive oil -- divided 1/4 cup chopped onions 2 tablespoons minced garlic 3 bay leaves 3 lemons -- peeled, sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 cup dry white wine 1/4 teaspoon salt 2 cups heavy cream 2 tablespoons butter Traditional Southern Biscuits -- (see recipe) 1 tablespoon chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D39) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 587 Calories (kcal); 57g Total Fat; (84% calories from fat); 5g Protein; 19g Carbohydrate; 179mg Cholesterol; 860mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse, with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Chicory Pot Du Creme Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Heavy cream 1 Vanilla bean -- split in half 10 Egg yolks 1 cup Espresso coffee 1 1/4 cups Sugar Whipped cream in pastry bag -- with star tip Chocolate shavings 1 tablespoon Espresso powder Preheat oven to 300 degrees. Scrape inside of vanilla bean halves into cream and add the bean halves, sugar, and coffee in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated. Strain the liquid into a pitcher. Place eight (3/4 cup) ramekins in a roasting pan. Fill the pan with water, filling them up to the rim. Cover the pan loosely with foil and bake for 1 to 1 1/2 hours or until set. Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2329 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 608 Calories (kcal); 50g Total Fat; (73% calories from fat); 6g Protein; 35g Carbohydrate; 429mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Court Bouillon-Red Snapper Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Whole red snapper -- dressed Emeril's Essence -- see * Note 2 tablespoons Olive oil 1 cup Julienned onions 1 cup Julienned green peppers Salt -- to taste Freshly-ground black pepper -- to taste 2 Mild green chilies -- julienned 2 Garlic cloves -- minced 2 Bay leaves 2 cups Peeled, seeded, julienned tomatoes 2 cups White burgundy 2 tablespoons Finely-chopped parsley 2 tablespoons Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the snapper with Emeril's Essence. In a large saute pan with lid, heat the olive oil. When the oil is hot, saute the onions and peppers for 3 minutes, or until wilted. Season with salt and pepper. Add the chilies, garlic, bay leaves and tomatoes. Saute for 2 minutes. Add the wine and bring up to a simmer. Lay the whole fish on top of the vegetables. Cover with a lid and cook until the meat of the fish flakes easily with a fork, about 20 minutes. Stir in the parsley. Check the seasonings. Remove the fish and set aside. Spoon the vegetables and broth in the center of an oversized bowl. Lay the fish directly on top of the vegetables. Garnish with chopped chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2449 broadcast 11-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 466 Calories (kcal); 18g Total Fat; (36% calories from fat); 70g Protein; 1g Carbohydrate; 126mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Eggplant Boat With Shrimp Etouffee Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Eggplant Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant - (abt 1 1/4 to 1 1/2 lbs) -- peeled, halved 1 Egg 1 cup Flour 1 cup Bread crumbs 2 tablespoons Emeril’s Essence -- see * Note === SHRIMP ETOUFFEE === 3/4 stick Butter 2 cups Chopped onions 2 cups Chopped bell peppers 2 cups Chopped celery 1 teaspoon Minced garlic 1 pound Medium shrimp -- peeled and deveined 1 teaspoon Salt 1/4 teaspoon Cayenne 1 tablespoon Flour 1 cup Water 3 tablespoons Chopped parsley 1/4 cup Chopped green onions 1/4 cup Grated Parmesan cheese 3 tablespoons Shaved green onions * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Turn on the deep fat fryer. For the Shrimp Etouffee: Melt the butter in a saute pan. Add the onions, bell peppers and celery and saute until the vegetables are soft and brown, for about 10 to 12 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt and cayenne and cook for about 2 to 3 minutes, or until the shrimp turn pink. Dissolve the flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Add the parsley and green onions. Reduce heat and simmer for 6 minutes. While the shrimp is simmering go and start the eggplant. For the eggplant: Lightly beat the egg in a mixing bowl. Season the flour with 1 tablespoon of Emeril’s Essence and the bread crumbs with 1 tablespoon of Essence. Toss the eggplant with the flour, dip in the egg mixture, letting any excess drip off, and completely coat with the bread crumbs. Fry the eggplant until golden-brown, about 2 to 3 minutes. Remove from fryer and place on a paper lined platter. To garnish, place the eggplant boat in the center of the plate and spoon half of the mixture into the boat. Sprinkle with Parmesan cheese and shaved green onions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2271 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1167 Calories (kcal); 48g Total Fat; (36% calories from fat); 70g Protein; 112g Carbohydrate; 540mg Cholesterol; 2552mg Sodium Food Exchanges: 6 Grain(Starch); 7 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup White vinegar 4 large Eggs Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Choron Sauce -- see * Note 2 tablespoons Chopped parsley 2 tablespoons Chopped green onion 8 Grit Cakes -- see * Note * Note: See the "Choron Sauce" and "Grit Cakes" recipes which are included in this collection. In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup. Holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs onto warmed plates. If necessary, gently pat dry with paper towels. Season with salt and pepper. Spoon several spoonfuls Choron Sauce over eggs and decorate with parsley and green onions. Serve with Grit Cakes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 4g Total Fat; (58% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Goat Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Softened butter -- to coat pan 1 cup Graham cracker crumbs 1/4 cup Unsalted butter -- melted 2 pounds Cream cheese -- at room temperature 1 1/2 cups Sour cream -- divided 12 ounces Soft goat cheese - (1 1/2 cups) 2 large Eggs 2 cups Sugar 1 tablespoon Vanilla extract 2 tablespoons Lime juice 2 tablespoons Honey Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan. In a bowl combine the graham cracker crumbs and melted butter until thoroughly blended, and press the mixture into the bottom of the springform pan. In a mixer beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup of the sour cream, goat cheese, eggs, and sugar, continue beating for 4 minutes. Add vanilla and lime juice and beat until incorporated. Pour the filling over the crust in the springform pan and bake until brown and springy-firm, about 1 1/2 hours. Remove from the oven and allow to cool to room temperature. Remove from the pan. In a small bowl combine the remaining sour cream with the honey, and mix until smooth. Spread on top of the cooled cake. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 544 Calories (kcal); 38g Total Fat; (61% calories from fat); 8g Protein; 45g Carbohydrate; 137mg Cholesterol; 292mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Oyster Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1/2 cup Chopped onion 1/2 cup Chopped green bell pepper 1/2 cup Chopped celery 2 tablespoons Chopped garlic 3 cups Cubed day-old bread 1 1/2 cups Oysters with their liquor 1 cup Chicken broth 1/4 cup Chopped green onions 2 tablespoons Chopped parsley 1 tablespoon Bayou Blast -- see * Note 1/2 teaspoon Tabasco pepper sauce Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 350 degrees. Generously oil a medium baking dish. In a large skillet heat oil until it begins to smoke. Add onion, green pepper and celery and saute, stirring frequently, 2 minutes. Add garlic and cook 2 minutes more. Lower heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Bayou Blast, and Tabasco pepper sauce; season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes until golden. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 11g Total Fat; (75% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 208mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Potato-Lobster Chowder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Potatoes Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Chopped bacon - (2 oz) 1/2 cup Chopped onion 1/4 cup Chopped celery 3 cups Chopped tomatoes -- juice reserved 1 1/2 cups Light broth 2 cups Diced red potatoes 1 pound Cooked lobster meat -- chopped 1 tablespoon Chopped fresh chervil Salt -- to taste Freshly-ground black pepper -- to taste In a medium soup pot, cook the bacon until crisp, remove with a slotted spoon to drain on paper towels. To the bacon fat, add the onion and celery and cook until tender, about 4 minutes. Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Add the lobster, bacon, chervil, and season with salt and pepper to taste. This recipe yields 4 entree portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 1g Total Fat; (6% calories from fat); 25g Protein; 10g Carbohydrate; 82mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Potatoes With Grated Truffles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Red potatoes 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Butter 1/2 tablespoon Heavy cream 1 tablespoon Truffle oil 1 tablespoon Snipped chives 1 small Truffle Preheat oven to 375 degrees. Slice a little off bottom of each potato so it can stand without rolling. Slice a little off top, then hollow out a small cavity using a sharp paring knife or melon baller. Place potato trimmings in a small saucepan, cover with water and season with salt. Oil insides and outsides of hollowed potatoes, generously season with salt and pepper, place on a baking sheet and bake until tender and golden, about 20 minutes. Meanwhile, boil potato trimmings until tender; drain. Add butter, cream and 1 teaspoon of truffle oil and mash together. Keep warm. When potato shells are cooked, drizzle with remaining truffle oil and fill with mashed potato mixture. Return to oven to heat through. To serve, place potatoes on serving plates, sprinkle with chives and use a truffle slicer to shave truffles over each. This recipe yields 4 Hors d'Oeuvres servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-049 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 6g Total Fat; (45% calories from fat); 2g Protein; 15g Carbohydrate; 7mg Cholesterol; 17mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Wave Chicken Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Chicken, whole -- rinsed, 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 Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. 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. In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 tablespoons of Bayou Blast. Cut up chicken into pieces and sprinkle with remaining tablespoon Creole 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. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-003 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2740 Calories (kcal); 154g Total Fat; (51% calories from fat); 158g Protein; 173g Carbohydrate; 483mg Cholesterol; 3066mg Sodium Food Exchanges: 11 Grain(Starch); 19 Lean Meat; 1 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Wave Clam Boil Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Water Crab boil -- to taste 4 Yellow onions - (abt 1 lb) -- quartered 3 Garlic heads -- halved 1 Bouquet garni Salt -- to taste 4 Sweet corn ears -- cut into thirds 20 New potatoes - (abt 1 1/2 lbs) 1/2 pound Hot dogs 1/2 pound Breakfast sausage links 4 pounds Steamer clams 1 cup Melted butter Bayou Blast -- see * Note 2 tablespoons Chopped green onions 1 Small cooler of Abita or Dixie beer * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Fill a large 3 to 4 gallon stock pot with insert, with enough water to fill the pot two-thirds full. Add the crab boil, onions, garlic, and bouquet. Season the water with salt. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, cook the clams for about 5 minutes, or until the shells open. Discard any clams that do not open. Drain the boil and place on a platter. Drizzle the platter with melted butter and garnish with Bayou Blast and green onions. Serve the boil with a cooler of Dixie or Abita Beer. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2356 Calories (kcal); 250g Total Fat; (94% calories from fat); 28g Protein; 7g Carbohydrate; 610mg Cholesterol; 4418mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nicoise Sandwich Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 Tuna steak - (8 to 10 oz) 1/4 pound New potatoes -- sliced 1/8” thick, -- and blanched 1/4 pound Haricot vert -- blanched 3 Roma tomatoes -- seeded and chopped 2 Hard-boiled eggs -- sliced 1/8” thick 1/2 cup Black olives -- halved 4 tablespoons Extra-virgin olive oil 2 tablespoons Balsamic vinegar 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 head Boston Bib lettuce 6 Individual small loaves of French bread In a saute pan, heat the olive oil. Season the tuna with salt and pepper. Add the tuna fillet to the pan and sear for 2 to 3 minutes on each side for medium-rare. Remove the tuna and flake the tuna into a mixing bowl. Add the potatoes, green beans, tomatoes, eggs, and black olives. Add the extra-virgin olive oil, vinegar and garlic to the bowl and toss well. Season the salad with salt and pepper. Using a sharp knife, slice the head of lettuce in half. Shred the lettuce. Place the lettuce in a mixing bowl and season with olive oil, salt and pepper. Using a small sharp knife, cut out a small pocket in each bread loaf. Fill each bread loaf with the salad. Wrap the sandwich in foil and serve. This recipe yields 6 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A30 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 14g Total Fat; (75% calories from fat); 3g Protein; 8g Carbohydrate; 71mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * No Cook Coffee Ice Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Half-and-half 3 tablespoons Instant coffee crystals 1 1/2 cups Sugar 1 tablespoon Vanilla extract 4 cups Heavy cream === GARNISH === Chocolate covered espresso beans Mint sprigs In a small bowl combine the half and half, coffee crystals, sugar, and vanilla extract. Stir to dissolve the sugar. Add the heavy cream. Freeze according to manufacturers directions. Garnish with coffee beans and mint. This recipe yields about 2 quarts of ice cream. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 4481 Calories (kcal); 352g Total Fat; (69% calories from fat); 19g Protein; 330g Carbohydrate; 1305mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 70 1/2 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * No-Poach Chicken Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Fryer chicken - (abt 3 lbs) -- rinsed, and innards removed 1 piece Fresh ginger - (abt 1" long) 1 cup Chopped green onions 1 teaspoon Szechwan brown peppercorns Season the chicken with salt and pepper. Place the chicken in a pot and cover with water. Add the remaining ingredients. Bring the liquid to a boil and cover. Turn off the heat and cook for 2 hours. Strain and remove the meat, discard the bones. This recipe yields about 1 1/2 pounds chicken meat. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * NOLA Banana Layered Pudding Cake Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Cakes Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Milk 1 cup Sugar 1/2 teaspoon Pure vanilla extract 5 Egg yolks 1/4 cup Cornstarch 1/4 cup Water 1 cup Sweetened flaked coconut 1 tablespoon Butter 1 1/2 tablespoons Gelatin 4 tablespoons Water 1 1/2 cups Graham cracker crumbs 1 stick Butter -- melted 9 Bananas -- peeled, and cut 1/4" slices 4 cups Sweetened whipped cream 12 Ladyfingers Fresh mint sprigs In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Stir in the coconut. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Soften the gelatin in the water and stir into the hot custard. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally and chill for at least 4 hours. In a mixing bowl, combine the crumbs and butter. Mix well. Press into the bottom of a 10-inch spring-form pan. Bake until firm, about 6 to 8 minutes. Remove and cool completely. Fold in 2 cups of the whipped cream to the pastry cream. To assemble, spread about 1 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Remove from the refrigerator and top with the remaining whipped cream. Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream. Slice the dessert into individual servings and garnish with fresh mint sprigs. This recipe yields 20 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 8g Total Fat; (35% calories from fat); 3g Protein; 30g Carbohydrate; 70mg Cholesterol; 106mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * NOLA Blue Glacier Martini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Kettle One Vodka Several splashes of Blue Curaco 1 cup Cubed ice 4 Orange twists 4 Lemon twists Chill the martini glasses in the freezer for 1 hour. In a shaker, add the vodka, curaco, and ice. Using a long bar spoon, stir the mixture 40 times. Strain the liquid into each glass. Garnish each martini with both an orange and lemon twist. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * NOLA Pizzas - Basic Dough Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Yeast 1 cup Warm water -- (110 degrees) 1/4 cup Olive oil 3 cups Flour - (to 4 cups) 2 teaspoons Salt In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four equal portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out for 12-inch pizzas when ready to use. This recipe yields 4 pizza doughs. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2355 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 513 Calories (kcal); 55g Total Fat; (93% calories from fat); 5g Protein; 5g Carbohydrate; 0mg Cholesterol; 4277mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * NOLA Rib-Eye Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Steaks, rib-eye - (10 oz ea) 2 tablespoons Olive oil Emeril's Essence -- see * Note 16 small Red potatoes -- quartered 1 cup Heavy cream 1/2 pound Unsalted butter 1/2 cup Roasted garlic puree Salt -- to taste Freshly-ground white pepper -- to taste 1 Red onion -- sliced thin rings 1/2 cup Crystal hot sauce 1 cup Seasoned flour 1 cup Worcestershire sauce 4 large Hoagie buns 2 tablespoons Parsley Zap Potato Chips (or your favorite potato chips) * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. Season the rib-eye with olive oil and Emeril's Essence. In a saute pan, saute the steaks for 4 minutes on each side for medium-rare. For the potatoes: In a sauce pot, bring the potatoes (covered with salted water) up to a boil and reduce the heat. Cook the potatoes until they are fork tender, about 8 to 10 minutes. Remove from the heat and drain. Place back in the sauce pot and partly mash with a hand masher. (This dehydrates the potatoes.) Add the cream, butter and garlic. Mash until incorporated but the potatoes still have lumps. Season with salt and pepper. For the fried onions: In a small mixing bowl, toss the onions with the hot sauce. Dredge the onions in the seasoned flour and sift completely removing any excess flour. Fry the onions for 2 to 3 minutes or until golden brown. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Remove the steaks from the saute pan and deglaze the pan with the Worcestershire sauce. Place the hoagie bun on a platter. Lay the rib-eye across the bottom bun. Mound the potatoes on the top of the steak. Spoon the worcestershire sauce over the potatoes. Pile the onions on top of the potatoes. Garnish with parsley and Zaps. This recipe yields 4 sandwiches. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2362 broadcast 07-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 973 Calories (kcal); 75g Total Fat; (67% calories from fat); 10g Protein; 70g Carbohydrate; 206mg Cholesterol; 637mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * NOLA's Creole Shrimp And Homemade Tasso Pot Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 6 ounces Chopped tasso ham 1 cup Minced onions 1/2 cup Minced celery Emeril's Essence -- see * Note 1 tablespoon Flour 1 tablespoon Chopped garlic 1 pound Medium shrimp -- peeled, deveined, and chopped 2 cups Small-dice potatoes -- blanched 1 cup Blanched carrots 2 1/2 cups Heavy cream 2 tablespoons Chopped green onion 1 tablespoon Chopped parsley 6 Flaky butter crust fluted shells -- baked - see * Note (3 1/2 inches by 1-inch) 1 tablespoon Chopped chives 1/4 cup Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" and "Flaky Butter Pie Crust" recipes which are included in this collection. In a large saute pan, heat the olive oil. When the oil is hot, add the tasso and render for 2 minutes. Add the onions and saute for 1 minute. Add the celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the flour and cook for 1 minute. Season the shrimp with Emeril's Essence. Stir the garlic and shrimp into the mixture and saute for 2 minutes. Stir in the potatoes and carrots and season with Essence. Stir in the cream and bring the mixture to a boil, reduce to a simmer and cook for 4 to 6 minutes or until the liquid thickens and coats the back of a spoon. Season the mixture with Essence. Stir in the green onions and parsley. Reseason if needed. Place the fluted shells in the center of each plate. Spoon the mixture into the center of each shell. Garnish with chives and grated cheese. Serve immediately. This recipe yields 6 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 459 Calories (kcal); 40g Total Fat; (78% calories from fat); 18g Protein; 7g Carbohydrate; 251mg Cholesterol; 151mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nola's Mashed Red Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Small red bliss potatoes -- quartered 12 whole Roasted garlic cloves 1/2 cup Heavy cream 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped green onion -- for garnish In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender -- do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-119 broadcast 11-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 17g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 56mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Nola’s Boudin With Smothered Onions Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 pound Boudin -- cut into 4 -- four-ounce links 1 cup Julienned onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 2 cans Dixie Beer (or your favorite beer) 1/4 cup Creole mustard 4 Bread croutons -- cut into 3" by 1/2" -- triangles, warmed 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers In a saute pan, heat the olive oil. When the pan is smoking hot, add the boudin. Sear the links on both sides for 1 to 2 minutes. Add the onions shallots, and garlic. Saute the vegetables until lightly caramelized, about 2 to 3 minutes. Season with salt and pepper. Add the Dixie beer and Creole mustard. Bring up to a boil and reduce to a simmer. Cover the pan. Simmer for 15 minutes or until the mixture has reduced to a sauce consistency. Remove the croutons from the oven. To assemble, place the croutons in the center of the platter. Set the boudin directly on top of the croutons and spoon the sauce directly over the top. Garnish with green onion, red and yellow peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 3g Total Fat; (78% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nola’s Turtle Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Turtle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Turtle meat 2 3/4 teaspoons Salt -- divided 3/4 teaspoon Cayenne pepper -- divided 6 cups Water 1 stick Unsalted butter 1/2 cup Flour 1 1/2 cups Chopped onions 2 tablespoons Minced shallots 1/4 cup Chopped bell peppers 1/4 cup Chopped celery 3 Bay leaves 1/2 teaspoon Dried leaf thyme 2 tablespoons Minced garlic 1 cup Chopped tomatoes 1/2 cup Worcestershire sauce 3 tablespoons Fresh lemon juice 1/2 cup Dry sherry 1/4 cup Chopped parsley 1/2 cup Chopped green onions 4 Hard-boiled eggs -- finely chopped === GARNISH === 2 tablespoons Chopped green onions 2 tablespoons Finely-chopped hard-boiled egg Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2-inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil and reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 19g Total Fat; (61% calories from fat); 7g Protein; 20g Carbohydrate; 183mg Cholesterol; 1238mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nola-Style Cedar Plank Trout Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Fresh-Water) Grilling Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Grated horseradish root 1 tablespoon Chopped lemon zest 1 tablespoon Chopped orange zest 1 tablespoon Chopped cilantro 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 4 ounces Trout fillet - (1 fillet) epper 2 tablespoons Soy sauce 1 teaspoon Toasted sesame oil 2 tablespoons Orange juice 2 tablespoons Lemon juice 1 tablespoon Chopped green onion * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Light a grill and heat until hot. Combine horseradish, zests and cilantro, mix well and season with salt and pepper. Season trout fillet with Bayou Blast. Lay trout fillet on a well-oiled cedar plank and top with horseradish mixture, packing it firmly around fish. Place plank on grill, cover immediately. Grill will begin to smoke a lot -- don't worry, it's the wood smoldering. Check for doneness after 5 minutes; be careful not to overcook. Meanwhile, whisk together remaining ingredients. To serve, carefully remove fish from plank with a spatula and pour sauce over. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 2059mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Noodle Cake With Shrimp And Oyster Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Large shrimp -- peeled and deveined 1 tablespoon Soy sauce -- plus 1 teaspoon Soy sauce 1 tablespoon dry sherry 1 tablespoon Cornstarch 1 1/2 teaspoons Sugar -- divided 3 tablespoons Vegetable oil 2 cups Cooked fresh wheat-flour noodles -- tossed in oil 1 teaspoon Minced fresh ginger 1/2 pound Bok choy -- thinly sliced 1/2 cup Shrimp stock 2 tablespoons Oyster sauce 2 teaspoons Asian sesame oil 2 tablespoons Thinly sliced green onions Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2 teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil. Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 12g Total Fat; (47% calories from fat); 24g Protein; 7g Carbohydrate; 173mg Cholesterol; 603mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Norman's Down Under Foie Gras French Toast Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 2 tablespoons Sugar 1/4 teaspoon Nutmeg 1/4 cup Milk 1/4 cup Freshly-squeezed orange juice Zest of 1 orange -- chopped 1 tablespoon Vegetable oil 4 slices French bread -- sliced on bias -- half-inch thick 4 two-ounce Fresh foie gras slices -- cut from one -- deveined lobe Salt -- to taste Freshly-ground white pepper -- to taste Confectioners' sugar -- for sprinkling 1/4 cup Top-quality aged balsamic vinegar 1/4 cup Caramel Sauce -- see * Note * Note: See the "Caramel Sauce" recipe which is included in this collection. In a large, shallow bow whisk eggs. Mix together sugar and nutmeg, whisk into eggs, and add milk, juice and zest. Heat 2 saute pans, preferably nonstick, over medium heat; heat oil in one pan. Dip bread slices in egg mixture until thoroughly moistened. Carefully transfer to oiled pan and cook until golden brown, 2 to 3 minutes per side, turning once. Season foie gras with salt and pepper and sear until a brown, crusty edge forms on each side, about 1 minute per side. Transfer toasts and foie gras slices to warmed plates. Arrange 1 slice foie gras on each toast; dust very lightly with powdered sugar; drizzle with vinegar and drizzle caramel sauce in a pattern around rim of plate. Serve immediately. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-061 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1356 Calories (kcal); 21g Total Fat; (14% calories from fat); 45g Protein; 243g Carbohydrate; 142mg Cholesterol; 2812mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Norman’s Creamy Conch Chowder w Saffron & Toasted Coconut Recipe By :Emeril Lagasse - Adapted from Norman Van Aken Serving Size : 1 Preparation Time :0:00 Categories : Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Bacon -- diced 1/2 cup Olive oil 2 Jalapenos -- seeded and diced 1 large Yellow onion -- diced 1/2 bunch Celery -- diced 1 Green pepper -- diced 1 Yellow pepper -- diced 2 Banana peppers -- diced 1 tablespoon Crushed red pepper 10 small New potatoes -- diced 1 quart Peeled, crushed plum tomatoes 1 quart Tomato puree 3 Bay leaves 1 bunch Fresh thyme 1 bunch Fresh oregano 1 bunch Fresh marjoram 1 bunch Fresh basil 2 quarts Fish stock 2 cups Clam juice 1 quart Heavy cream 2 1/2 pounds Cleaned and ground conch meat 2 pinches Saffron Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Toasted coconut 2 tablespoons Chopped chives Tabasco sauce In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse - Adapted from Norman Van Aken's, Feast of Sunlight From the TV FOOD NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 7900 Calories (kcal); 603g Total Fat; (69% calories from fat); 114g Protein; 490g Carbohydrate; 1530mg Cholesterol; 10122mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 4 1/2 Lean Meat; 22 Vegetable; 2 1/2 Fruit; 109 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nouc Cham Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Garlic cloves -- finely chopped 1 Fresh hot chili pepper (abt 1 1/2" long ) -- finely chopped 1 tablespoon Sugar -- plus 1 teaspoon Sugar 1/2 Lime 1/4 cup Fish sauce 5 tablespoons Water In a small bowl place garlic and chili. Squeeze in the lime and using a small knife, remove some of the pulp. Add the fish sauce, and water. Mix well, place in a nice bowl, and set aside. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 9g Total Fat; (34% calories from fat); 1g Protein; 37g Carbohydrate; 9mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Nut Pastes / Marizpan Almond Paste Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Blanched (skinless) whole almonds 1 1/2 cups Powdered sugar -- sifted 1 Egg white 1 teaspoon Almond extract In the work bowl of your food processor grind almonds until very fine. Do this in small batches if necessary. In a large bowl, using a fork, beat the egg white until it loosens up. Then add the almond extract, almonds and sugar. Work into a stiff paste, using your hands if it is easier for you. This almond paste can be used as a base for cookies, or to flavor butter creams. It can be combined with butter and used as a filling for cookies or cakes. It can be rolled into small balls, or dipped into chocolate and eaten as candy. Place in an air tight container and refrigerate until ready to use. This recipe yields 1 pound of paste. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 723 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 179g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 12 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Oatmeal Soda Bread Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : * Irish Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Oatmeal 2 cups Buttermilk 2 1/2 cups Flour 1 teaspoon Salt 1 teaspoon Baking soda Flour -- for dusting 1/2 teaspoon Butter In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan with the butter. In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from "Irish Country Cooking" by Darina Allen, published by Viking Penguin, 1996 From the TV FOOD NETWORK - (Show # EM-1C04) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 4g Total Fat; (9% calories from fat); 13g Protein; 66g Carbohydrate; 4mg Cholesterol; 656mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Octopus Stew Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Octopus - (2 lbs ea) -- cleaned 2 tablespoons Olive oil 2 cups Chopped onions 2 tablespoons Chopped garlic 2 Bay leaves -- crushed 1/2 pound Chorizo sausage -- sliced 1/4" thick 2 cups White wine 2 pounds Fresh tomatoes -- peeled, seeded, and chopped 1 pound New potatoes 2 cans Chickpeas 2 quarts Chicken stock 1 pinch Crushed red pepper 2 tablespoons Chopped fresh coriander 2 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Crusty bread -- for serving Submerge the octopus in a large pot of boiling water for 5 minutes. Drain and let them cool. Cut the tentacles and center section into 2-inch lengths or chunks. In a large pot, add the olive oil. When the oil is hot add the onions, garlic and bay leaves. Fry the vegetables in the oil for 3 to 4 minutes, or until slightly wilted. Add the chorizo and continue to cook for 2 to 3 minutes. Deglaze the pan with the wine. Bring the liquid up to a boil and reduce by half, about 1 to 2 minutes. Stir in the tomatoes. Season with salt and pepper. Add the potatoes, chickpeas and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the stew for about 2 hours on low heat. Stir in the crushed red pepper, fresh coriander and parsley. Season with salt and pepper. Line the individual bowls with crusty bread. Ladle the stew over the bread and serve. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 9g Total Fat; (19% calories from fat); 18g Protein; 68g Carbohydrate; 0mg Cholesterol; 2903mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old Fashion Smoked Duck Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped onions 1/4 cup Chopped celery 1/4 pound Baby carrots 1/4 pound Baby parsnips 1/4 pound Baby beets 1 tablespoon Chopped garlic 1/4 cup Flour 1 pound Shredded smoked duck meat 1/2 cup Peeled, seeded, chopped tomatoes 2 tablespoons Chopped fresh basil 1 cup Red wine 3 cups Duck stock or brown stock 1 cup Water Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Homemade Buttermilk Petite Biscuits -- see * Note * Note: See the “Homemade Buttermilk And Black Pepper Petite Biscuits” recipe which is included in this collection. Preheat the oven to 375 degrees. In a large pot, over high heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Add the celery, carrots, parsnips, and beets. Season with salt and pepper. Saute for 2 minutes. Toss the flour with the duck meat. Add the duck meat, tomatoes, and basil to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the duck stock and water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stew for 20 minutes and remove from the heat. Turn the stew into a shallow greased baking pan. Top the stew with the Homemade Buttermilk And Black Pepper Petite Biscuits. Place the pan in the oven and bake until the biscuits are golden-brown, about 15 minutes. Remove from the oven and cool for 5 minutes before serving. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 7g Total Fat; (50% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old Fashioned Chocolate Pudding Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole milk -- plus 2 tablespoons Whole milk 3/4 cup Sugar 4 ounces Milk chocolate -- chopped 3 Egg yolks 2 tablespoons Cornstarch 1/2 teaspoon Vanilla extract 1 tablespoon Butter 2 cups Sweetened whipped cream 2 ounces Chocolate curls In a nonreactive saucepan, combine 2 cups milk and sugar. Bring the liquid up to a boil to dissolve the sugar, reduce to a simmer. Whisk in the chocolate pieces and whisk until the chocolate is completely melted. In a small bowl, whisk the yolks together. Temper the yolks into the chocolate mixture. In another small bowl, whisk the remaining milk and cornstarch together for a slurry. Slowly add the slurry into hot chocolate mixture and mix thoroughly. Bring the liquid up to a boil and cook, stirring constantly until the mixture is thick. Remove from the heat and stir in the vanilla and butter. Pour the pudding into a glass bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a film from building. Place the pudding in the refrigerator and cool the pudding completely. Whisk the pudding until light and fluffy. Pour the pudding into 4 wine glasses and place in the refrigerator. Top each pudding with the whipped cream and garnish with chocolate shavings. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A55 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 529 Calories (kcal); 25g Total Fat; (40% calories from fat); 9g Protein; 73g Carbohydrate; 191mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old Fashioned Shirred Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Egg Dishes Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 2 tablespoons Olive oil 1/2 cup Chopped onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers Salt -- to taste Cayenne pepper -- to taste 1 pound Crawfish tails 1/4 cup Chopped green onions 1 tablespoon Chopped garlic 3 tablespoons Chopped fresh parsley 9 large Eggs 1/4 cup Bread crumbs 1/4 cup Grated Parmigiano-Reggiano cheese 2 cups Basic Hollandaise Sauce -- warm - see * Note * Note: See the "Hollandaise Sauce" recipe which is included in this collection. Preheat the oven to 400 degrees. Butter 4 individual oval au gratin ramekins and place on a baking sheet. In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and 2 tablespoons of the parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add one of the eggs, bread crumbs and cheese and mix well. Spread 1/4 of the filling over the bottom of each ramekin. Crack two eggs over each ramekin of filling. Season with salt and pepper. Place the ramekins in the oven and cook for about 6 to 8 minutes, or until the white of the eggs are firm but the yolks are still liquid. Remove from the oven and place on individual serving plates. Spoon the Hollandaise Sauce over the top and garnish with the remaining parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 20g Total Fat; (66% calories from fat); 14g Protein; 9g Carbohydrate; 429mg Cholesterol; 216mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Crisp Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Cranberries 1 1/2 cups Sugar 2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 2 cups Pecans -- chopped 1 cup Brown sugar 1/2 cup Flour 1 stick Cold butter -- cut small pieces Preheat oven to 400 degrees. In a bowl combine cranberries, sugar, cinnamon and nutmeg. In another bowl combine pecans, brown sugar and flour. Add butter and mix lightly with your fingers until crumbly. Fill a 2- to 2 1/2-quart glass baking dish with fruit mixture and top with pecan mixture. Bake until bubbly and golden-brown, about 30 minutes. Serve hot or warm. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-039 broadcast 03-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 747 Calories (kcal); 40g Total Fat; (46% calories from fat); 4g Protein; 101g Carbohydrate; 41mg Cholesterol; 168mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 8 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive And Garlic Pretzels Recipe By :Emeril Lagasse Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Kalamata olives (abt 3/4 cup) -- pitted 1 Anchovy fillet 1 tablespoon Chopped garlic 2 tablespoons Olive oil Freshly-ground black pepper -- to taste 1 package Dry active yeast 2 tablespoons Sugar 2 tablespoons Vegetable oil 1 1/2 cups Warm milk -- (110 degrees) 4 cups All-purpose flour - (to 4 1/2 cups) 1 teaspoon Salt 1 Egg white -- slightly beaten 1 tablespoon Water 1 tablespoon Kosher salt 1 cup Creole mustard Combine the olives, anchovy, garlic, olive oil and black pepper in a food processor and process until the mixture is smooth, about 15 seconds. Set aside. Combine the yeast, sugar, and 1 tablespoon of the oil in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. Add the flour, salt and olive mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, dr Remove the dough from the bowl and turn it onto a lightly floured surface. Preheat the oven 350 degrees. Roll the dough into 12- by 10-inch rectangle. Cut into 20 strips, 12- by 1/2-inches. Gently pull each strip into a rope about 16 inches long. To form the pretzels, cross one end over the other to form a circle, overlapping about 4 inches from each end. Take one of the dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck the ends under the edges to form a pretzel shape. Lightly moisten the ends with water to seal completely. Place the pretzels on the prepared baking sheet. Bake for 5 minutes. Remove from the oven. Bring 1 gallon of salted water to a boil. Add several of the pretzels at a time in the boiling water. Cook for 2 minutes on each side. With a slotted spoon remove from the water. Drain on paper-towels. Bring the water back to a boil and repeat the cooking process. Regrease the baking sheet. Place the pretzels on the baking sheet. Whisk the egg whites and water together. Using a pastry brush, brush each pretzel with the egg wash. Sprinkle each pretzel with the kosher salt. Bake for 20 to 25 minutes or until golden brown. Remove from the oven and serve warm with Creole Mustard. This recipe yields 20 pretzels. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B14 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 3g Total Fat; (70% calories from fat); 1g Protein; 2g Carbohydrate; 3mg Cholesterol; 408mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive And Roasted Pine Nut Bread Braid Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BASIC BREAD DOUGH === 1 envelope Yeast - (1/4 ounce) 1 tablespoon Olive oil 1 tablespoon Sugar 1 cup Warm water -- (120 to 130 degrees) 1 tablespoon Salt 3 cups Flour -- plus 1/4 cup Flour -- for dusting board 1/4 cup Corn meal 1/4 cup Olive oil = === FLAVORING ADD-INS === = = OLIVE AND ROASTED PINE NUTS = 1 tablespoon Garlic, minced 1/2 cup Black olives -- chopped 1/2 cup Roasted pine nuts = SUNDRIED TOMATO AND ROSEMARY = 1 tablespoon Garlic minced 1/2 cup Sundried tomatoes -- chopped 1/4 cup Chopped fresh rosemary = BASIL, BLACK PEPPER& PARMESAN CHEESE = 1/2 cup Basil -- chopped 2 tablespoons Cracked black pepper 1/2 cup Parmesan Reggiano Cheese Preheat the oven to ??? degrees. Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl. Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook. Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size. Turn the dough onto a floured surface and punch down. Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice. This recipe yields 1 large loaf. Comments: The original recipe title as listed is “Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, And Basil Black Pepper, And Parmesan Cheese Bread Braid”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2292 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2334 Calories (kcal); 81g Total Fat; (30% calories from fat); 49g Protein; 358g Carbohydrate; 0mg Cholesterol; 7020mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Bread Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breads/Rolls Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Black olives -- chopped fine 2 tablespoons Finely-chopped shallots 1 tablespoon Finely-chopped garlic 1 tablespoon Finely-chopped rosemary 1 pound White bread dough -- proofed once 1 tablespoon Cornmeal 4 tablespoons Sundried tomato paste 2 pieces Beef tenderloin - (4 oz ea) -- cooked, cooled and sliced 2 ounces Feta cheese -- crumbled Preheat oven to 400 degrees. In a small bowl combine olives, shallots, garlic and rosemary. On a floured surface press out dough to a rectangle, 3/4-inch thick. Sprinkle olive mixture onto surface of dough. Fold sides in to hold mixture. Beginning with end nearest you, roll dough up tightly. Transfer carefully to a cornmeal-dusted baking sheet. Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour. Bake until bread is deep golden-brown and an instant-reading thermometer inserted in bread registers 190 degrees. Let cool completely on a wire rack before slicing. For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta. Serve garnished with some whole olives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2148 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1997 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 13g Total Fat; (68% calories from fat); 5g Protein; 9g Carbohydrate; 25mg Cholesterol; 907mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Bread I Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast 1 cup Warm water -- (about 110 degrees) 1 cup Warm milk -- (about 110 degrees) 2 tablespoons Sugar 1/2 cup Yellow cornmeal -- plus 2 tablespoons Yellow cornmeal 1 cup Tapenade I -- see * Note 2 teaspoons Salt 5 cups Flour - (to 5 1/2 cups) 1 bottle Extra-virgin olive oil -- (small bottle) 3 ounces Thinly-sliced Proscuitto 2 ounces Parmigiano-Reggiano cheese -- shaved Fresh basil leaves * Note: See the "Tapenade I" recipe which is included in this collection. Preheat the oven to 350 degrees. In the bowl of a standing electric mixer, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the sugar, 1/2 cup of cornmeal and the Tapenade. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size. Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a wire rack. Serve the hot bread with olive oil, Proscuitto, cheese and basil. This recipe yields 2 loaves of bread. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2451 broadcast 11-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1246 Calories (kcal); 113g Total Fat; (80% calories from fat); 9g Protein; 53g Carbohydrate; 17mg Cholesterol; 2198mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Crusted Mussels With A Lemon Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Clams/Mussels Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Kalamata olives -- pitted 1 cup fine dried bread crumbs 1/4 cup olive oil Salt -- to taste Freshly ground black pepper -- to taste 4 dozen fresh mussels -- cleaned, and on the half-shell 1 tablespoon finely-chopped fresh parsley leaves === LEMON BUTTER SAUCE === 2 tablespoons finely-minced shallots 1/2 cup fresh lemon juice 1/2 pound cold butter -- cut tablespoon size Preheat oven to 450 degrees. In a food processor fitted with a metal blade, process the olives and bread crumbs to make the olive crust. Process until fully incorporated. Remove and turn into a mixing bowl. Stir in the oil and season with salt and pepper. Place the mussels on a baking sheet. Season the mussels with salt and pepper. Place a teaspoon of the crust on top of each mussel, pressing the crust firmly into each mussel. Place in the oven and cook for 10 to 12 minutes, or until the crust is golden. Remove the mussels from the oven and cool slightly before serving. Lemon butter sauce: In a medium saute pan, add shallots and lemon juice. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Whisk in the butter, one tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Strain. (Yields 1 cup) To serve, place a dozen mussels on each serving plate. Drizzle the Lemon Butter Sauce over each mussel. Garnish with parsley. This recipe yields 4 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C36) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 691 Calories (kcal); 75g Total Fat; (95% calories from fat); 1g Protein; 6g Carbohydrate; 124mg Cholesterol; 1411mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Oyl’s Slow Roasted Salmon With Cauliflower Puree Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound cauliflower florets -- stems trimmed 3 cups water Salt -- to taste 1 tablespoon olive oil 1/2 cup heavy cream Freshly-ground white pepper -- to taste 1 pound fresh salmon fillet -- skinned, and cut into 4 (4-oz) pieces 1 tablespoon olive oil Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons butter 1/2 cup fresh baby sweet green peas Preheat the oven to 225 degrees. In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper. Put the salmon in a shallow baking pan, rub it with the olive oil, and season with the kosher salt and black pepper. Bake for 15 minutes. In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute. Add the peas, stir gently, and cook for 1 minute. Spoon the pureed cauliflower in the center of each plate. Lay a piece of salmon on top of each and garnish with the peas. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D38) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 24g Total Fat; (68% calories from fat); 23g Protein; 1g Carbohydrate; 105mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Sauce - (For A Little Fish With Polenta) Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Little fish -- rubbed with oil, and seasoned with Emeril's Essence -- see * Note 2 tablespoons Olive oil 1/2 cup Minced onions 3 cups Peeled, seeded, chopped Italian plum tomatoes 2 tablespoons Minced garlic 8 Anchovy fillets -- pasted 1/2 cup Spanish olives 1/2 cup Imported black olives 1/2 cup White wine Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Soft polenta -- warm 2 tablespoons Chiffonade of basil 1 tablespoon Brunoise red peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Score the fish and grill until cooked through. In a saute pan, heat the olive oil. When the oil is hot, saute the onions until wilted, about 1 minute. Stir in the tomatoes and continue to saute for 2 minutes. Add the garlic and saute for 1 minute. Add the anchovies, olives and white wine. Season with salt and black pepper. Bring the sauce up to a simmer and remove from the heat. Pour the sauce into a blender and puree until smooth. Check the seasonings. Mound the polenta in the center of the platter. Lay the fish on top of the polenta. Spoon the sauce over the fish and around the rim. Garnish with basil and peppers. This recipe serves 1 and yields about 3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2451 broadcast 11-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 30g Total Fat; (73% calories from fat); 11g Protein; 13g Carbohydrate; 27mg Cholesterol; 1185mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * One-Egg Mayonnaise Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Fresh lemon juice 1 cup Olive oil 1/8 teaspoon Freshly-ground black pepper 1/2 teaspoon Salt In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. This recipe yields 1 1/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1979 Calories (kcal); 220g Total Fat; (98% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 1122mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Onion Applesauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Julienned onions 1 cup Peeled, coarse-chopped Granny Smith apples 1 teaspoon Minced garlic 1/2 teaspoon Salt 3 turns Freshly-ground black pepper 1/4 cup Calvados 2 cups Chicken stock In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes, or until lightly caramelized. Add the apples, garlic, salt and pepper and continue sauteing for 1 minute. Stir in the Calvados and stock. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 20 minutes. Adjust the seasonings if needed. This recipe yields 1 2/3 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2415 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 14g Total Fat; (87% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 5361mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Crisps Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Vegetable oil 1 cup Flour 4 teaspoons Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 Egg -- whisked with 3 tablespoons Water 2 cups Thinly-shaved onion slices -- separated into rings 1/2 teaspoon Salt * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Heat oil in a deep-fryer or large, heavy pot over high heat. Combine flour and Bayou Blast in a bowl. Dip onions in egg mixture, then toss in flour mixture. Shake in a sieve to remove excess. When oil is very hot, fry onions until crisp and golden, 2 to 3 minutes; do this in batches, if necessary. Remove onions with a slotted spoon to drain on paper towels and sprinkle evenly with salt. This recipe yields about 2 cups fried onions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 8229 Calories (kcal); 878g Total Fat; (94% calories from fat); 18g Protein; 96g Carbohydrate; 187mg Cholesterol; 1125mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 175 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Crusted Pompano With Chervil Jus Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Vidalia onions -- shaved 1/4" rings 1/4 cup Dijon mustard 1 tablespoon Emeril's Essence -- see * Note 4 Pompano fillets - (6 oz ea) 1/4 cup Bacon fat 3 cups Chicken stock 1/4 cup Chopped fresh chervil 1 teaspoon Minced shallots 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Mashed potatoes -- hot 1/2 cup Red pepper paint -- hot Fresh chervil sprigs * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Season each filet with Emeril's Essence. Lightly rub each fillet with the Dijon mustard. Using a cloth napkin, folded in half, cover the bottom half of the napkin with a fourth of the shaved onion. Place the fillet directly on top of the shaved onions. Roll the fish up tightly to the end. This will secure the crust around the fish. In a saute pan, heat the bacon fat. When the fat is hot, saute the fish for 3 minutes on one side, or until the onions are seared and crispy. Flip the fish over and finish cooking in the oven. Roast the fish for 8 to 10 minutes or until the fish is done. In a sauce pot, combine the chicken stock, chervil, shallots, and garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 25 to 30 minutes. Season with salt and pepper. Remove from the heat. Remove the fish from the oven. Mound the potatoes in the center of the plate. Place the crusted fish directly on top. Spoon the sauce around the fish. Garnish with the red pepper paint on the rim and fresh chervil. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2343 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1997 - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 17g Total Fat; (54% calories from fat); 5g Protein; 27g Carbohydrate; 17mg Cholesterol; 2240mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Marmalade Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Jellies/Jams Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Oil 2 cups Halved and sliced red onions 2 cups Halved and sliced yellow onions 2 cups Halved and sliced shallots 1 cup White wine vinegar 3 teaspoons Sugar Salt -- to taste Freshly-ground black pepper -- to taste Heat oil in a medium saucepan. Add onions and slowly cook, stirring often. As they begin to dry up add vinegar and sugar. Cook for 30 to 35 minutes, until soft, brown and very sweet. Season with salt and pepper to taste. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2154 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 41g Total Fat; (77% calories from fat); 0g Protein; 27g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Marmalade I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Onions Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 3/4 cup Julienned yellow onions 1 teaspoon Minced garlic 1 tablespoon Finely-chopped parsley 1 tablespoon Rice wine vinegar Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper. This recipe yields about 1 cup of marmalade. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Onions Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick Butter 1 cup Diced bacon 1 cup Sliced yellow onions 1 cup Sliced red onions 1 cup Sliced white onions 1 cup Sliced shallots 1 cup Sliced leek whites 1 cup Sliced scallions, white parts only 3/4 cup Flour 6 cups Light chicken stock 1 cup Cream Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 3 teaspoons Snipped chives Orange Marmalade -- see * Note * Note: See the "Orange Marmalade" recipe which is included in this collection. Heat butter in a large saucepan, add bacon and cook until fat renders and bacon is crispy. Remove bacon with a slotted spoon, drain on paper towels and set aside for garnish. To bacon fat add yellow, red, and white onions and shallots. Cook until they begin to wilt. Add leeks and scallions and cook for 3 minutes. Dust flour over, and stir and cook until flour turns golden. Add stock, bring to a boil and reduce heat. Simmer for 30 minutes. Add cream and season to taste with salt and pepper. Pour about one-third of soup and solids into a blender or food processor and puree, or pulse with an immersion blender. Reheat and serve garnished with bacon and chives. Garnish with a spoonful of onion marmalade, if desired. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2154 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 27g Total Fat; (65% calories from fat); 5g Protein; 27g Carbohydrate; 83mg Cholesterol; 142mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Tart Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Onions Pies Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 2 cups Cream Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Olive oil 1 cup Sliced yellow onions 1 cup Sliced red onions 1 cup Sliced white onions 1 cup Sliced shallots 1 cup Sliced leeks, white part only 1 cup Diced ham 1 cup Grated Cheddar cheese 1 tablespoon Chopped parsley 1 tablespoon Chopped thyme 1 Nine-inch pie crust, homemade or prepared -- blind baked Preheat oven to 325 degrees. In a small bowl beat eggs with cream and generously season with salt and pepper. In a medium saute pan heat oil and cook onion and leeks until tender. Cool slightly and add to egg mixture along with ham, cheese, parsley and thyme. Pour into pie shell and bake for 40 minutes or until just set. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2154 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 35g Total Fat; (78% calories from fat); 13g Protein; 9g Carbohydrate; 277mg Cholesterol; 204mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Tarts Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 cups thinly-sliced onions Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon chopped garlic 1/4 pound goat cheese -- crumbled 1 sheet frozen puff pastry - (15" by 10") -- defrosted 1 large egg -- lightly beaten 1 tablespoon chopped fresh parsley leaves Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a medium skillet, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté until the onions start to wilt, about 4 minutes. Stir in the garlic and continue to cook for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the onions and cheese. Mix well. Season with salt and pepper. With a 2 1/2-inch cookie cutter, cut 24 rounds of the puff pastry. Place them on the parchment-lined baking sheet, prick each round randomly with the tines of a fork, and brush with the beaten egg. Spread a tablespoon of the onion mixture on each round, leaving a 1/8-inch border. Bake until lightly browned, about 15 minutes. Remove from the oven and sprinkle with the parsley. Serve warm. This recipe yields 24 tarts. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C67) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 tarts" - - - - - - - - - - - - - - - - - - - Per serving: 786 Calories (kcal); 68g Total Fat; (77% calories from fat); 41g Protein; 4g Carbohydrate; 368mg Cholesterol; 683mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Opelousas Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Opelousas sweet potatoes, scrubbed Preheat oven to 350 degrees. Wrap potatoes in aluminum foil and bake until tender throughout, about 45 minutes to 1 hour, depending on the size of the potatoes. These potatoes are so sweet and full of flavor, you really don’t need to put anything on them! This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A02) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Open-Face Salmon Reuben Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Fish (Ocean) Salmon Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Black peppercorns 3 teaspoons Dried thyme 3 Bay leaves -- crumbled 1 teaspoon Whole cloves 2 tablespoons Minced garlic 1 teaspoon Whole juniper berries -- plus 1/3 cup Crushed juniper berries 4 cups Water 1/2 cup (packed) Light brown sugar 1/2 cup Kosher salt 1 Fresh salmon fillet, skin off -- - (abt 4 lbs) 1/4 cup Coarsely-ground black pepper 6 slices Large rye bread -- cut diagonally 1/2 cup Remoulade Sauce -- see * Note 12 slices Swiss cheese 2 cups Sauerkraut * Note : See the "Remoulade Sauce" recipe which is included in this collection. In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole junipers berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the salmon in a glass or plastic container. Pour the seasoned brine to cover the salmon completely. Cover and refrigerate for 24 hours, turning the salmon a couple of times. Remove the salmon from the brine and rinse thoroughly with cool water. Pat dry with a towel. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press two thirds of the berry and pepper mixture into the salmon. Press the remaining mixture onto the other side. Wrap the salmon tightly with plastic wrap. Store in the refrigerator for at least 48 hours before serving. To serve, remove the salmon and slice thin. Smear the Remoulade Sauce on one side of the bread. Spoon the sauerkraut on top of the Remoulade and spread evenly. Lay the slices of salmon on top of the sauerkraut. Lay the slices of cheese over the salmon. Place the sandwiches on a baking sheet and bake until the cheese melts, about 8 minutes. Serve warm. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 31g Total Fat; (63% calories from fat); 33g Protein; 7g Carbohydrate; 104mg Cholesterol; 4319mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Open-Faced Tenderloin Sandwich Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Beef tenderloin Olive oil Salt -- to taste 1/4 cup Cracked black pepper -- to 1/3 cup 8 slices Italian bread, 1" thick 1/2 cup Creole mustard 8 slices Desoto cheese, 1/4" thick -- (abt 1 oz ea 1/2 small Vidalia onion -- julienned 1 Roasted red pepper -- julienned 1 Roasted yellow pepper -- julienned Rub the entire tenderloin with olive oil. Season the tenderloin with salt. Roll the tenderloin in the cracked black pepper. In a hot saute pan, sear the tenderloin for 3 minutes on all sides for medium-rare. Remove the tenderloin from the pan and allow to rest for 5 minutes before slicing. Toss bread slices in olive oil, salt and pepper and toast until slightly golden. Spread each crouton with Creole Mustard. Slice the tenderloin into thin slices. Divide the beef into eighths. Start building the sandwich with the beef, cheese, onions, and peppers. Place the sandwiches on a platter and garnish with sprigs of fresh basil. This recipe yields 8 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 26g Total Fat; (71% calories from fat); 21g Protein; 3g Carbohydrate; 81mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Arugula Salad With Vanilla-Infused Oil Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Washed arugula leaves 1/4 cup Thinly-sliced red onion 1 Orange 1 teaspoon White wine vinegar 1 tablespoon Vanilla-Infused Oil -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Vanilla-Infused Oil" recipe which is included in this collection. In a salad bowl toss arugula and red onion. Segment orange over a small bowl to catch juice. Add vinegar and vanilla oil to orange juice and season with salt and pepper. Pour dressing over greens and toss. Garnish with orange segments. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Crepes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CREPES === 2 cups bleached all-purpose flour 6 tablespoons confectioners’ sugar 1 pinch salt 2 tablespoons unsalted butter -- melted, and slightly cooled 2 cups milk 2 large eggs 1/2 teaspoon pure vanilla extract Vegetable oil -- as needed 16 squares parchment or waxed paper - (6" by 6") === FOR THE FILLING === 1 pound cream cheese -- at room temperature 1/2 cup sour cream 1/2 cup confectioners' sugar 1 tablespoon grated orange zest 1/2 cup fresh orange juice 1/2 teaspoon pure vanilla extract === ORANGE SAUCE == 1/4 cup unsalted butter - (1/2 stick) -- at room temperature 3/4 cup granulated sugar 1/2 cup pecan pieces 1 cup fresh orange juice 1 tablespoon grated orange zest 1/2 cup Grand Marnier 2 tablespoons Triple Sec Make the Crepes: Combine the flour, confectioners' sugar, and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs, and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Lightly brush a 6-inch nonstick skillet with vegetable oil and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside. Make the Filling: Put the cream cheese in a medium-size mixing bowl and beat with an electric mixer until fluffy. Add the sour cream, confectioners' sugar, orange zest, orange juice, and vanilla. Beat to blend well, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly, and refrigerate for 1 hour. For the Orange sauce: In a large saute pan over medium-high heat, melt the butter. Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes. Add the orange juice and cook, stirring occasionally, for 4 minutes. Add the orange zest and cook for 1 minute. Add the Grand Marnier and Triple Sec and simmer for 2 minutes. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the orange sauce. Remove the crepes from the pan, set aside, and keep warm. Add the remaining crepes and cook for 1 minute, basting with the orange sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the Orange Sauce. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C76) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 470 Calories (kcal); 29g Total Fat; (59% calories from fat); 8g Protein; 35g Carbohydrate; 131mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Flan Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Egg Dishes Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CARAMEL === 1/2 cup Sugar 3 tablespoons Water Juice of half a lemon === CUSTARD === 1 cup Freshly-squeezed orange juice 5 whole Eggs 2 Egg yolks 1/2 cup Sugar 2 tablespoons Heavy cream 1 teaspoon Vanilla Preheat the oven to 350 degrees. Begin by making the caramel. Combine the sugar, water and lemon juice in a heavy-bottomed saucepan and cook until the mixture is thick, bubbly and amber colored. This mixture will be very hot, don't touch. Pour the caramel into an 8-inch cake pan, swirling it around so it covers the entire bottom of the pan. Set aside. Prepare the custard. Whisk the orange juice, eggs, egg yolks, sugar, cream, and vanilla together until smooth. Pour the custard mixture over the caramel. Set inside of a larger pan, and pour enough hot water in the larger pan to reach halfway up the sides of the custard pan. Bake until the custard is firm, about 30 minutes. Allow to cool to room temperature, and refrigerate until needed. Using a knife, loosen the edges of the custard from the sides of the pan. Invert a plate on top of the pan and quickly flip it over. The caramel from the bottom of the pan forms its own sauce for this dish. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2189 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1336 Calories (kcal); 43g Total Fat; (28% calories from fat); 34g Protein; 205g Carbohydrate; 1401mg Cholesterol; 306mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Galettes With Citrus Cream And Caramel Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- room temperature 1 cup confectioners’ sugar 2 large egg yolks 1 tablespoon finely-chopped orange zest 1/2 cup ground pecans 3/4 cup flour -- sifted 1/2 teaspoon vanilla Shaker of confectioners’ sugar 1 tablespoon chiffonade fresh mint === CITRUS CREAM === 1 cup orange curd 1 cup sweetened whipped cream === CARAMEL SAUCE === 1 cup granulated sugar 1/4 cup water 1 cup heavy cream In mixing bowl, with a wooden spoon, cream the butter and sugar together. Add the yolks, 1 at a time, and mix thoroughly. Stir in the zest, pecans and flour. Add the vanilla and mix well. Form the dough into a log, 2 inches in diameter and 4 inches long. Cover with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees. Remove from the refrigerator and cut into rounds, 1/4-inch thick. Place on a parchment lined baking sheet, 2 inches apart. Bake for about 10 minutes or until lightly browned on the edges. Bake in batches. Remove from the oven and cool on wire racks. (Makes 1 dozen) For the Citrus Cream: In a mixing bowl, fold the orange curd and whipped cream together. (Makes about 2 cups) For the Caramel Sauce: In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool. (Yields about 3/4 cup) To assemble, place galettes in the center of each of 4 plates. Spoon some of the Citrus Cream mixture over the cookie. Lay a second cookie on top of the cream. Repeat with the remaining cream and cookies. Drizzle the entire cookie with the Caramel Sauce. Garnish with confectioners’ sugar and the mint. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C80) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-29-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 785 Calories (kcal); 55g Total Fat; (61% calories from fat); 6g Protein; 72g Carbohydrate; 250mg Cholesterol; 262mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe adapted from "Creole Christmas Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Petite Fours With Almond Pastry Cream And Orange Glaze Recipe By :Emeril Lagasse Serving Size : 32 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 1 tablespoon butter -- plus 1 1/2 sticks butter -- at room temperature 3 1/2 cups sugar 2 large oranges 3 large eggs -- at room temperature 2 3/4 cups cake flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/2 cups milk 1 teaspoon vanilla === TO ASSEMBLE === 1 cup Almond Pastry Cream -- cold, (see recipe) 4 cups confectioners’ sugar 1/2 cup fresh orange juice 1/2 cup sliced almonds -- toasted, crushed Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper. Butter the entire pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a paddle attachment, cream the remaining 1 1/2 sticks of butter and 2 1/2 cups sugar together. Zest the oranges over the bowl and mix thoroughly, reserving the oranges. Add the eggs 1 at a time, and mix well. Sift the flour, salt and baking powder. Add the flour alternately with the milk. Mix well. Add the vanilla. Pour into the prepared pan. Place in the oven on the middle rack. Bake until the top is golden and the cake springs back, about 25 minutes. Remove from the oven and cool for 5 minutes in the pan. Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack. Allow the cake to cool completely. For the orange syrup: In a saucepan, combine the juice of the oranges (about 1/2 cup) and the remaining 1 cup of sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely. Brush the top of the cake with the orange syrup. Let the cake sit for 10 minutes. To assemble, cut the cake in half, crosswise. Spread the Almond Cream, evenly over one cake. Place the other cake on top of the pastry cream and slightly press the layers together. Wrap in plastic wrap and refrigerate until the filling has set, about 2 hours. Using a serrated knife, trim off the edges of the cake and cut the cake into an even rectangle. Cut into individual cakes, 1 1/2 by 2 inches. Place the individual cakes on a 2 wire racks, over a half sheet pan lined with parchment paper, about 2 inches apart from each other. In a mixing bowl, combine the powdered sugar, orange juice and some of the milk. Whisk until smooth. Pour the frosting over each cake letting the excess drip down the sides of the cake. Using a knife, spread the frosting evenly over the sides of the cakes. Sprinkle the top of each cake with the crushed almonds. Place the cakes back in the refrigerator and allow the frosting to set, about 1 hour. Serve the petite fours on a serving platter. This recipe yields about 32 petite fours. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 7g Total Fat; (30% calories from fat); 2g Protein; 32g Carbohydrate; 32mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Pralines Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Heavy cream 2 1/4 cups Sugar 1 Orange 1 tablespoon Light corn syrup 1 1/2 cups Pecan pieces Cover a countertop with two or three sheets of parchment or waxed paper. In a large heavy-bottomed pot, add the cream and sugar. Grate the rind of the orange over the pot. Add the corn syrup and pecan pieces. Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 257 degrees, about 1 hour. Remove the pot from the heat. Drop the mixture by the tablespoon, onto the parchment paper, working quickly. Cool completely. Pry the pralines off the paper with a thin knife. Store in an airtight container between layers of parchment paper at room temperature for up to 2 weeks. Give the pralines as gifts in individual decorative tins or wrapped in cellophane paper. This recipe yields about 3 1/2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 5143 Calories (kcal); 352g Total Fat; (60% calories from fat); 21g Protein; 507g Carbohydrate; 1305mg Cholesterol; 387mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 70 1/2 Fat; 31 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange Tart With Orange Glaze And Candied Oranges Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Blind-baked 10" tart shell Zest of 2 Seville oranges Juice of 2 Seville oranges 1/2 cup Sugar 3 Egg yolks -- beaten 3 cups Heavy cream === SAUCE === 2 cups Fresh Seville orange juice Zest of one Seville orange 1/4 cup Sugar 2 tablespoons Cornstarch -- mixed with 1 tablespoon Water -- to form a slurry Whipped cream -- in a pastry bag with star tip (flavor the cream with an orange simple syrup) 12 Candied orange slices Fresh mint sprigs Powdered sugar -- in a shaker Preheat the oven 350 degrees. In a mixing bowl, whisk the orange zest, orange juice, and sugar together, to dissolve the sugar. Whisk in the beaten egg yolks and cream. Pour the custard into the prepared shell. Bake for 45 minutes to 1 hour, or until the custard is set, in a water bath. Remove from the oven and chill. For the sauce, in a sauce pan, bring 2 cups orange juice, zest of one orange, and sugar up to a boil. Whisk the cornstarch slurry into the liquid. Reduce the heat and cook for 2 to 3 minutes, or until the sauce has thickened. If the sauce is too thick, add a little water. Place a slice of the tart in the center of the plate. Drizzle the sauce over the tart. Garnish with the whipped cream, candied orange slices, and mint. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2375 broadcast 05-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 28g Total Fat; (75% calories from fat); 2g Protein; 19g Carbohydrate; 162mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Wine - (Vin D'orange) Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Naval oranges -- halved 1 cup sugar 1 quart white wine 2 medium Naval oranges 20 whole cloves In a saucepan, over medium heat, squeeze the orange halves into the saucepan, add the squeezed oranges and the sugar. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Remove from the heat and cool completely. Strain into a 1 1/2-quart jar, pressing the oranges with the back of a spoon to release all of the juice. Stir in the wine. Stick the cloves into the whole oranges. Cut the oranges in half and add to the jar. Secure the lid tightly and allow to sit for at least 24 hours and up to 1 month. To serve: strain over ice into a cordial glass. This recipe yields 1 quart. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 1842 Calories (kcal); 26g Total Fat; (16% calories from fat); 8g Protein; 288g Carbohydrate; 0mg Cholesterol; 369mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Oreo Cookie And Chocolate Mousse Pie With Macerated Strawberries Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Oreo or other chocolate cookie crumbs 1/4 cup melted butter 1/2 pound semisweet chocolate -- chopped 4 cups half-and-half 1 cup granulated sugar 1/2 vanilla bean -- split in half 6 egg yolks 2 dozen Oreo or other chocolate sandwich cookies 2 cups whole strawberries 1/2 cup granulated sugar 2 cups heavy cream 1/2 pound white chocolate -- melted 1 cup Chocolate Sauce -- (see recipe), at room temperature, in a squeeze bottle Oreo cookies -- for garnish Fresh mint sprigs Preheat the oven to 350 degrees. In a small mixing bowl, combine the cookie crumbs and butter. Mix well. Press firmly into the bottom of a 9-inch spring-form pan. Bake until firm to the touch, about 10 to 12 minutes. Remove from the oven and cool completely. Fill half of saucepan with water, place over medium heat and bring to a simmer. Place the chocolate in a small stainless steel mixing bowl. Place over the saucepan and melt until smooth, stirring occasionally. In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the melted chocolate. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machine's instructions. Break the cookies into small pieces. During the last couple of minutes of churning, fold in the cookie pieces. Remove the ice cream and spread evenly over the prepared crust. Cover with plastic wrap and freeze until hard. In a bowl, combine the strawberries and the sugar and mix well. Refrigerate for 1 hour. In the bowl of an electric mixer fitted with a whip attachment, combine the cream and white chocolate. Whip until medium-stiff peaks form. Remove the pie from the freezer and remove the plastic wrap. Run a sharp knife around the sides of the pan. Remove the spring-form. Spread the white chocolate mixture over the top of the pie. Slice the pie into individual servings. Place a piece in the center of each serving plate. Spoon the strawberries next to the pie. Garnish with a drizzle of the chocolate sauce, cookies and fresh mint. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D34) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 33g Total Fat; (58% calories from fat); 4g Protein; 49g Carbohydrate; 171mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Organic Pork Stir Fry Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pound pork loin -- cut 1" by 2" strips 1 pound andouille sausage -- cut 1/2" rounds Salt -- to taste Freshly-ground black pepper -- to taste 2 dozen littleneck clams 1 cup chopped spring onions 3 cups kale -- cut chiffonade 1/2 pound broccoli rabe -- cut 3" pieces 1 pound cooked spaghetti Creole seasoning -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat a sauté pan. Add olive oil and heat. Add the pork and cook for 1 minute. Add the sausage and cook for 3 minutes. Season with salt and pepper. Adds the clams, onions, kale and broccoli rabe and sauté for 3 minutes. Cover the pan and steam for 5 minutes, or until clams open. Add the pasta and toss to combine. Season with salt and pepper. Pour into a large serving dish and garnish with Creole seasoning. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 12g Total Fat; (31% calories from fat); 21g Protein; 37g Carbohydrate; 36mg Cholesterol; 52mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Osco Buco Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive oil 4 Veal shanks - (abt 1 1/2" thick) -- each tied tightly around the middle Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour Emeril's Essence -- see * Note 2 cups Medium-diced onions 1 cup Medium-diced carrots 1 cup Medium-diced celery 2 tablespoons Chopped garlic 3 Bay leaves 2 tablespoons Chopped fresh thyme 1 cup Red wine 1 pound New potatoes -- quartered 2 quarts Veal or dark stock 1/4 cup Chopped parsley -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large stock pot or braising pot, add the olive oil. Season the veal shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the veal shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Add the carrots and celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls off of the bone. Season with salt and pepper. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 675 Calories (kcal); 54g Total Fat; (75% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Osso Bucco A La Milanaise Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Veal shanks -- cut in 1 1/2"-thick sections Salt -- to taste Freshly-ground black pepper -- to taste Flour -- for dredging Olive oil -- for searing 3/4 cup Chopped onions 1/4 cup Chopped carrots 1/4 cup Chopped celery 1 cup White wine 1 cup Chopped tomatoes with juices 3 cups Brown stock 1 Bay leaf 1 Thyme sprig 2 Garlic cloves Chopped parsley -- for garnish Lemon wedges -- for garnish 1 recipe Saffron Rice -- see * Note * Note: See the "Saffron Rice" recipe which is included in this collection. Generously season the veal shanks on all sides with salt and pepper. Dredge lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch oven. Brown the shanks on both sides until golden, you may need to do this in batches. Remove all the shanks from the Dutch oven, and add the onions, carrots, and celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes, stock, bay leaf, thyme, and garlic. Place the seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Adjust seasonings, and serve with Saffron Rice, and chopped parsley and lemon wedges for garnish. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven Roasted Tomatoes w Mushroom Risotto & Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Rice Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole Creole tomatoes -- peeled and cored 1 tablespoon Olive oil 1 tablespoon Emeril's Essence -- see * Note === RISOTTO === 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Small-diced yellow onions 2 cups Sliced wild mushrooms 2 cups Arborio rice 8 cups Mushroom broth 1 tablespoon Butter 1/4 cup Heavy cream 1 cup Parmigiano-Reggiano cheese 4 slices Fresh Mozzarella Cheese - (2 oz ea) 1/4 cup Chiffonade of basil * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. For the tomatoes: Rub each tomato with the olive oil and season with Emeril's Essence. Place on a baking sheet and roast for 15 to 20 minutes. For the risotto: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic, and onions for 1 to 2 minutes. Add the mushrooms and continue sauteing for 2 minutes. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 10 minutes. Fold in the butter, cream and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove the tomatoes from the oven. Place the tomatoes on a platter. Spoon the risotto into the center of each tomato. Top each tomato with a slice of the Mozzarella cheese and place in the oven for 2 to 3 minutes, or until the cheese starts to brown and melt over the tomato. Garnish with the basil and Essence. This recipe yields 4 appetizer servings. Comments: The original recipe title as listed is "Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzarella Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2318 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 476 Calories (kcal); 15g Total Fat; (29% calories from fat); 7g Protein; 75g Carbohydrate; 28mg Cholesterol; 52mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven-Barbecued Baby Back Ribs Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Main Dish Pork Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Ketchup 1/2 cup Brown sugar 2 tablespoons White vinegar 2 tablespoons Minced onion 2 teaspoons Minced garlic 2 teaspoons Dry mustard 2 teaspoons Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taste 4 pounds Baby back ribs 1 recipe Cilantro Potato Salad -- see * Note * Note: See the "Cilantro Potato Salad" recipe which is included in this collection. Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with the Cilantro Potato Salad. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-062 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 70g Carbohydrate; 0mg Cholesterol; 1908mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven-Dried Apple Crisp With Chicken Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Red delicious apples -- cored, and thinly-sliced 1/4" thick 1/2 cup Tamarind glaze or simple syrup 1 1/2 cups Shredded cooked chicken 1 cup Prepared mayonnaise 1/2 cup Grated Granny Smith apple 2 tablespoons Thinly-sliced scallion 1 tablespoon Finely-minced ginger Salt -- to taste Freshly-ground white pepper -- to taste Chopped green onion -- for garnish Brush both sides of apple slices with tamarind glaze and place on a parchment paper-lined baking sheet in a very low 250 degree oven to dry out. In a mixing bowl combine chicken, mayonnaise, grated apple, scallions, and ginger. Add tamarind glaze, a little at a time, to taste. Season with salt and pepper. Refrigerate until needed. When apples are crispy fan out a few on each plate and top with a generous scoop of salad. Garnish with green onions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-080 broadcast 12-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 21g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven-Roasted Chicken With Garlic-Rosemary Smear Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Roasted garlic heads 2 tablespoons Chopped fresh rosemary Salt -- to taste Freshly-ground white pepper -- to taste 6 tablespoons Olive oil -- divided 1 whole Chicken - (abt 3 lbs) 8 whole New potatoes -- quartered 1 Onion -- quartered Emeril's Essence -- see * Note 1 cup Dark chicken stock 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Place the roasted garlic and rosemary in a food processor with a metal blade. Puree until smooth. Add 4 tablespoons olive and puree into a paste. Season with salt and pepper. Season the entire chicken, potatoes, and onions with salt and pepper and Emeril's Essence. Stuff the potatoes and onions in the cavity of the chicken. Tie the chicken with butchers twine, for overall cooking and closing the cavity. Rub the entire chicken with the garlic smear, except for 1 tablespoon, and place in a shallow roasting pan. Roast the chicken for about 45 to 50 minutes or until the juices run clear. Remove the chicken from the pan and place the pan on the stove. Deglaze the pan with the chicken stock and remaining garlic smear. Season with salt and pepper. Remove the butcher's twine. Place the potatoes and onions in the center of the platter. Carve the chicken into 8 pieces. Lay the chicken around the potatoes. Spoon the sauce over the chicken and potatoes. Garnish with the chives and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2429 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 21g Total Fat; (47% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Overstuffed Pumpkin With Cornbread, Apples And Turkey Sausage Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Poultry Side Dish Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pumpkin 1/4 cup melted butter Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil 1 onion -- chopped 2 celery ribs -- chopped 3 garlic cloves -- minced 1 teaspoon celery seed 1 teaspoon fennel seed 1/4 cup chopped fresh parsley -- divided 1/4 cup chopped fresh sage -- divided 2 Granny Smith apples -- peeled and cubed 2 pounds ground turkey sausage 3/4 cup Sauvignon Blanc wine 1 cup heavy cream 1 package cornbread stuffing - (16 oz) 2 eggs -- beaten 1 1/2 cups chicken broth Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting pan and bake in a preheated 350 degree oven for 15 minutes. In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning. Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1906 Calories (kcal); 174g Total Fat; (80% calories from fat); 29g Protein; 68g Carbohydrate; 824mg Cholesterol; 1908mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 2 Fruit; 33 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster And Corn Chowder Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Oysters Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Bacon - (abt 10 slices) -- julienned 2 cups Chopped onions 1 cup Chopped celery 1 cup Diced carrot 1 cup Sweet corn kernels 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 6 Bay leaves 3/4 cup Flour 8 cups Chicken stock 2 cups Diced white potatoes 1 cup Half-and-half 1/2 cup Finely-chopped fresh parsley 2 pounds Shucked oysters with liquid 1/4 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce A couple of Parmesan cheese tuiles 1 tablespoon Chopped parsley In a large non-stick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, carrots and corn. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a shallow bowl and garnish with the tuiles and parsley. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 2059mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster And Spinach Stuffed Turkey Roll With Wine Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Fresh uncooked turkey breast, with skin 3 tablespoons Emeril’s Essence -- see * Note 3 tablespoons Olive oil -- divided 4 ounces Andouille sausage -- casings removed, -- and chopped 1/2 cup Chopped onions 1/4 cup Chopped celery 1/4 cup Chopped green peppers 2 tablespoons Minced garlic 1/4 cup Chopped fresh parsley 1 teaspoon Worcestershire sauce 1/2 teaspoon Salt Freshly-ground black pepper -- 3 turns 1/2 cup Chicken stock 3 cups Cornbread crumbs 2 dozen Oysters -- cleaned and shucked 1/4 cup Chopped green onions 8 Spinach leaves -- blanched 5 pieces Butcher's twine Mashed potatoes Garlic Wine Sauce -- see * Note 1 Long chives * Note: See the “Emeril’s Essence Information” and “Garlic Wine Sauce” recipes which are included in this collection. Preheat the oven to 400 degrees. Place the turkey breast, skin side down, on a flat surface. Butterfly by making a series of small cuts vertically in the meat, without cutting all the way through. Place a sheet of plastic wrap over the turkey meat and pound it with a mallet until very thin andflat. Remove the plastic wrap and sprinkle the meat with 1 tablespoon Emeril’s Essence. Heat 2 tablespoons of the oil in a large skillet over high heat. Add the andouille, onions, celery, and bell peppers and stir-fry for 1 minute. Add the garlic, parsley, and stir-fry for 2 minutes. Add the Worcestershire, hot sauce, salt, pepper and 1 tablespoon Essence and simmer for 2 minutes. Add the stock and fold in the bread crumbs and oysters and cook for 1 minute. Fold in the green onions and remove from heat. Spread the spinach over the turkey, top with the stuffing and roll up, tucking in the ends. Lay 4 pieces of twine under the roll crosswise and tie. Slide the last piece under lengthwise and tie. Sprinkle the skin with the remaining 1 tablespoon of Essence and oil and season with salt and pepper. Place the roll on a baking sheet and roast until cooked, but tender, about 1 hour, basting occasionally. Remove from oven and allow to rest. Cut into 16 slices. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives. This recipe yields 8 main course servings. Comments: The original recipe title as listed is “Oyster And Spinach Stuffed Turkey Roll With A garlic And Wine Sauce”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2282 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 6g Total Fat; (67% calories from fat); 3g Protein; 4g Carbohydrate; 13mg Cholesterol; 340mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Dressing Souffle With Oyster And Tasso Ragu Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 1/2 cup Fine bread crumbs 1 recipe Prepared oyster dressing 6 Egg whites -- beaten stiff 1 tablespoon Olive oil 6 ounces Tasso -- diced 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 cup Chopped tomatoes -- peeled and seeded 1 cup Veal reduction 1/4 cup Chopped green onions 2 dozen Shucked oysters Salt -- to taste Freshly-ground black pepper -- to taste 6 fried Spinach leaves 1 tablespoon Chopped chives Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Butter and bread-crumb the ramekins. In a mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the mixture into a 24-ounce ramekin. Bake the souffle for about 25 to 30 minutes or until the souffle rises to about 2 inches above the rim of the ramekin. In a saute pan, heat the olive oil. When the oil is hot, render the Tasso. Cook for 1 minute. Add the shallots, garlic and tomatoes. Saute for 1 minute. Season with salt and pepper. Stir in the veal reduction. Bring the liquid up to a boil. Reduce to a simmer. Stir in the oysters and green onions. Cook the sauce until the oysters start to curl, about 1 minute. Remove from the heat. Check the seasoning. Place the souffle in the center of an over-sized platter. Spoon the ragu around the souffle. Garnish with fried spinach, chopped chives, and Emeril's Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 8g Total Fat; (71% calories from fat); 4g Protein; 3g Carbohydrate; 16mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Po'Boy Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Oysters Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for deep-frying 1 large French loaf -- split 1/2 cup Homemade or prepared tartar sauce 6 slices Tomato 1/2 cup Shredded green lettuce Hot sauce -- to taste 12 Oysters -- shucked 4 large Shrimp -- peeled, deveined 1 cup Cornmeal 1 tablespoon Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a deep-fryer or high-sided skillet to 360 degrees. Brush the loaf with tartar sauce, top with tomatoes, lettuce and 2 to 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Bayou Blast. Fry oysters and shrimp, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters and shrimp in the bread loaf and dig in. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-110 broadcast 01-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 754 Calories (kcal); 8g Total Fat; (8% calories from fat); 30g Protein; 146g Carbohydrate; 90mg Cholesterol; 319mg Sodium Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Rockefeller Soup With Crisp Bacon And Fried Oysters Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces bacon -- chopped 1 tablespoon butter 1/2 cup finely-chopped onions Salt -- to taste Freshly-ground white pepper -- to taste 2 teaspoons chopped garlic 2 cups heavy cream 3 dozen freshly-shucked oysters -- with their liquor 4 cups fresh spinach -- cleaned, stemmed, and chopped Crystal Hot Sauce -- to taste Worcestershire sauce -- to taste 1/2 cup masa flour 1/2 cup flour Creole Seasoning (Essence) -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large sauté pan, over medium heat, render the bacon until crispy, about 8 minutes. Remove and drain on paper towels. Set aside. In a saucepan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté until wilted, about 4 minutes. Add the garlic. Sauté for 30 seconds. Stir in the heavy cream and bring to a simmer. Add 2 dozen of the oysters with their liquor, cook for 4 minutes. Add the spinach and continue to cook for 2 minutes. Using a hand-held blender, puree the soup until smooth. Season with salt and pepper. Reduce the heat to low and keep warm. Before serving, season the soup with the hot sauce and Worcestershire sauce. Season the remaining dozen oysters with salt and pepper. In a shallow bowl, combine the flours and season with Creole Seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry the oysters until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. To serve, ladle the soup into individual serving bowls. Garnish with the fried oysters and crispy bacon. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 665 Calories (kcal); 61g Total Fat; (81% calories from fat); 14g Protein; 17g Carbohydrate; 195mg Cholesterol; 551mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped leeks, white part only 1/4 cup Chopped yellow onions 2 tablespoons Minced garlic 2 pints Freshly-shucked oysters -- with their liquid reserved separately 1 cup Heavy cream 1/2 cup Peeled, diced, boiled potatoes -- cooked al dente 1 1/2 teaspoons Salt 1/4 teaspoon Freshly-ground white pepper Freshly-ground black pepper -- 20 turns 1/2 teaspoon Hot sauce 1/2 teaspoon Worcestershire sauce 2 Green onions -- finely minced 2 tablespoons Minced parsley 2 tablespoons Unsalted butter === GARNISH === Croutons in 1/2-inch dice -- seasoned with Olive oil, parsley, garlic and Parmesan cheese In a large saucepan heat oil over medium heat, add leeks, onions and garlic and saute until onions are tender. Add reserved oyster liquid and cook 30 seconds. Add heavy cream and potatoes; season with salt, white pepper, 20 turns of black pepper, hot sauce and Worcestershire sauce; cook 4 minutes. Remove from heat and use an immersion blender to puree soup in saucepan. Return saucepan to heat and add green onions, parsley and oysters. Cook just until edges of oysters begin to curl, about 2 minutes; be careful that oysters don't overcook. Remove from heat and add butter, stirring until melted. Ladle stew into 4 warmed shallow soup bowls, grind some pepper over and top with some croutons. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-033 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 31g Total Fat; (91% calories from fat); 2g Protein; 5g Carbohydrate; 97mg Cholesterol; 847mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter -- divided 2 tablespoons Flour 1 cup Chopped onions 1/2 cup Chopped celery 2 cups Milk 2 dozen Oysters -- shucked, drained, -- and liquid reserved Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1/4 cup Finely-chopped parsley In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine. This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 23g Total Fat; (67% calories from fat); 9g Protein; 15g Carbohydrate; 90mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Stew Over Spinach Potato Cakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Minced shallots 1 tablespoon Chopped garlic 2 cups Fresh spinach - (packed) -- cleaned, stemmed, and chopped Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Mashed potatoes 2 Eggs 1 1/2 cups Fine dry bread crumbs 1 cup Flour Bayou Blast -- see * Note 2 tablespoons Milk 1 cup Vegetable oil 2 dozen Large shucked oysters -- liquor reserved 2 tablespoons Butter 1/2 cup Chopped onions 3/4 cup Heavy cream 2 tablespoons Fresh lemon juice 2 tablespoons Worcestershire 1 dash Crystal Hot Sauce 2 tablespoons Chopped parsley 4 teaspoons Grated Parmigiano-Reggiano cheese 1 cup Fresh spinach leaves -- cleaned, fried * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Saute for 1 minute. Add the spinach. Season with salt and pepper. Saute until wilted about 2 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the potatoes, 1 egg and the spinach mixture. Season with salt and pepper. Mix well. Stir in 1/2 cup of the bread crumbs. Divide the mixture in fourths and form into round cakes, about 1-inch thick. Season the flour with the Bayou Blast Essence. Whisk the remaining egg and milk, together. Season the remaining 1 cup bread crumbs with the Essence. Dredge the cakes in the flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In another saute pan, heat the oil. When the oil is hot, add the cakes and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on paper towels. Season with Essence, set aside and keep warm. Drain the oysters, reserving the liquor. Set aside. In another saute pan, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and continue to saute for 1 minute. Add the reserved oyster liquor, cream, lemon juice, and Worcestershire sauce. Season with the hot sauce, salt and pepper. Bring the mixture to boil and then reduce the heat to medium and simmer until the cream thickens, about 4 minutes. Season the oysters with salt and pepper. Stir in the oysters and cook for about 2 minutes or until the edges curl. Add the parsley and remove from the heat. To serve, place a cake in the center of each shallow bowl. Spoon the oysters and sauce around each cake. Garnish with the cheese and fried spinach. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 929 Calories (kcal); 84g Total Fat; (80% calories from fat); 9g Protein; 37g Carbohydrate; 172mg Cholesterol; 234mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Stew With Andouille Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Idaho potatoes -- peeled, diced 4 ounces Ground andouille sausage 3 tablespoons Butter 1/2 cup Heavy cream -- divided 2 dozen Shucked oysters, with their liquor 1 tablespoon Olive oil 1/2 cup Chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Chopped garlic 2 tablespoons Finely-chopped parsley leaves 1 dash Worcestershire sauce 1 dash Crystal hot sauce Juice of one fresh lemon 4 French bread croutons - (abt 1" thk) -- toasted Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes for 10 to 12 minutes or until fork tender. In a small saute pan, over medium heat, render the andouille until crispy, about 4 to 6 minutes. Drain the potatoes. Place the potatoes back in the pan and add the andouille, 1 tablespoon butter and 1/4 cup cream. Using a hand-held masher, mash the potatoes until smooth. Season the potatoes with salt and pepper. Set aside and keep warm. Drain the oysters, reserving the liquor. Set aside. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 to 3 minutes. Add the garlic and parsley. Cook for about 2 minutes. Add reserved oyster liquor, Worcestershire sauce, hot sauce, and lemon juice. Bring the liquid to a boil and reduce to a simmer. Cook for 4 to 5 minutes or until the liquid thickens. In a sauce pan, Stir in the remaining butter and cream. Season with salt and pepper. Season the oysters with salt and pepper. Add the oysters. Simmer for about 2 minutes or until the edges curl. To serve, mound the potatoes in the center of each bowl. Spoon the oysters and sauce around the potatoes. Garnish with the croutons. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 23g Total Fat; (57% calories from fat); 5g Protein; 34g Carbohydrate; 64mg Cholesterol; 112mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Wraps With Caviar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil 12 large Louisiana oysters Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Flour 2 Eggs 2 tablespoons Milk Bayou Blast -- see * Note 12 medium Bib lettuce leaves -- washed, patted dry 4 ounces Caviar, preferably Osetra 1 teaspoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Pour the oil into a deep fryer or deep, heavy pot 1 1/2-inches high and heat to 365 degrees, using a deep-fry thermometer to gauge oil temperature. Do not let the oil smoke before frying. Using a paper towel, pat the oysters dry and season with salt and pepper. In a medium-sized mixing bowl, add flour and season with salt and pepper. In a separate mixing bowl, whisk the eggs and milk together and season with salt and pepper. Dredge the oysters in the flour, coating each oyster completely, shaking off any excess. Dip each oyster in the egg wash, letting excess drip off. Dredge oysters in flour a second time to coat completely. Place oysters in the hot oil and fry until golden brown, about 2 to 3 minutes. Remove from oil and drain on paper towels. Season with Bayou Blast. Arrange 3 lettuce leaves in the center of a plate and place 3 oysters in the center of lettuce leaves. Place a teaspoonful of the caviar on top of the oysters, dividing it equally among the 4 portions. Fold the edges of the lettuce in, like an envelope, to secure oysters in the middle. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 3g Total Fat; (10% calories from fat); 9g Protein; 48g Carbohydrate; 95mg Cholesterol; 33mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters Bienville Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sliced bacon -- chopped 1 cup chopped yellow onions 1 teaspoon salt 1/2 teaspoon cayenne 2 teaspoons chopped garlic 1/4 cup unsalted butter - (1/2 stick) 1 cup bleached all-purpose flour 2 cups milk 1/2 cup dry white wine 1/4 pound white button mushrooms -- wiped clean, stems trimmed, and sliced - (abt 2 cups) 1 pound medium-size shrimp -- peeled, deveined, and chopped 3 tablespoons fresh lemon juice 1/2 cup chopped green onions (green part only) or scallions 3 tablespoon chopped fresh parsley leaves 4 large egg yolks -- lightly beaten 3 dozen medium-size oysters -- shucked and drained, reserve the deeper bottom shells Rock salt -- (optional) In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes. Add the onions, salt, and cayenne and cook, stirring, for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend. Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is very thick, about 12 minutes. Add the lemon juice, green onions, and parsley and stir to mix well. Remove from the heat, add the beaten egg yolks, and blend well. Let cool to room temperature. Preheat the oven to 400 degrees. Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet. Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce. Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve hot. This recipe yields 12 servings (3 oysters per person). Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C72) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 3g Total Fat; (52% calories from fat); 2g Protein; 4g Carbohydrate; 76mg Cholesterol; 201mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters En Brouchette Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Shucked oysters Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 12 Bacon slices -- cut in half, and at room temperature 1 cup All-purpose four Vegetable oil -- for frying Remoulade Sauce I -- see * Note * Note: See the "Emeril’s Essence Information" and "Remoulade Sauce I"recipes which are included in this collection. Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Emeril's Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce. This recipe yields 8 to 12 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 5g Total Fat; (78% calories from fat); 3g Protein; trace Carbohydrate; 8mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters Mosska Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1/4 cup Diced onion 1 1/2 tablespoons Chopped garlic 1 pint Oysters with their liquor 1 cup Brown stock 1 tablespoon Chopped parsley Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 cup Bread crumbs 2 tablespoons Grated Parmesan cheese 1 tablespoon Chopped basil 1 tablespoon Olive oil * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat a broiler. In a saute pan cook onions in vegetable oil, add garlic and toss for 1 minute. Add oyster liquor and stock and bring to a boil. Reduce liquids by half. Reduce heat to simmering, add oysters and parsley, and heat through. Adjust seasonings to taste with Bayou Blast. Pour into a shallow baking dish. Combine bread crumbs, cheese, basil, 1 teaspoon Bayou Blast and olive oil; use to top oysters. Broil until top is browned and bubbly, about 8 minutes. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-096 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 18g Total Fat; (43% calories from fat); 10g Protein; 43g Carbohydrate; 4mg Cholesterol; 561mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters Rockefeller Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Oysters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen Large oysters -- shucked 1 bottle Clam broth 2 sticks Butter -- cubed 1 cup Flour 1 cup Minced onions 3 tablespoons Anchovy paste 1 tablespoon Chopped garlic 1 1/2 pounds Fresh watercress -- washed, dried, -- chopped fine 1 1/2 pounds Fresh spinach -- washed, dried, -- chopped fine Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Herbsaint Rock salt 1/2 cup Grated Parmesan cheese Preheat the oven to 400 degrees. Shuck the oysters reserving all their liquor and the deeper halves of their shells. Scrub the reserved shells. Drain the oysters and liquid through a fine mesh strainer. You should have 3 cups of oyster liquor, if not add enough clam broth to make up for the difference. In a large saute pan, melt the butter over medium heat. Stir in the flour and cook for 4 minutes. Stir in the onions and cook for 2 minutes. Stir in the anchovy paste, garlic, watercress, and spinach. Season with salt and pepper. Cook for 1 minute. Stir in the oyster liquor and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes or until the sauce is thick. Remove from the heat and stir in the Herbsaint. Re-season with salt and pepper if needed. Spread the rock salt evenly over a large sheet pan. Arrange the oyster shells on the baking sheet. Place the oysters back in their shells. Season the oysters with salt and pepper. Place a heaping spoonful of the filling on top of each oyster. Using the back of the spoon, gingerly pat the filling into the shell. Sprinkle the top of the oyster with the grated cheese. Place the baking sheet in the oven and cook for about 15 minutes or until the sauce is golden-brown and the oysters have curled. Remove from the oven and serve on a large platter. Serve the oysters with fish forks and fresh lemons. This recipe yields 2 dozen oysters. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 9g Total Fat; (66% calories from fat); 3g Protein; 6g Carbohydrate; 22mg Cholesterol; 165mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters Rockefeller I Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Bacon -- cooked, crumbled 1/4 cup Chopped celery leaves 1/4 cup Chopped chervil 1/4 cup Chopped green onions 1/4 cup Chopped parsley 1/4 cup Tightly-packed leaf spinach Juice of 2 lemons Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Bread crumbs 2 tablespoons Olive oil 2 tablespoons Bayou Blast -- see * Note 1 tablespoon Pernod -- (optional) 1 dozen Oysters Rock salt * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a heavy round oven-proof baking dish spread enough rock salt to make a 1-inch layer. Preheat oven to 375 degrees. In a small bowl combine bacon, celery, chervil, green onions, parsley and spinach. Season with salt and pepper and sprinkle with lemon juice and optional Pernod. In another bowl combine bread crumbs with oil and Bayou Blast; season with salt and pepper. Carefully open oysters and discard top shell. Drain liquid, loosen oyster and remove any grit or sand. Push oyster shells firmly into the rock salt. Top with greens mixture, then with bread crumb mixture. Bake 10 to 15 minutes until bread crumbs are lightly browned. Serve immediately, directly from baking dish. This recipe yields 12 appetizers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-033 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 4g Total Fat; (48% calories from fat); 2g Protein; 7g Carbohydrate; 6mg Cholesterol; 130mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters Stuffed With A Mirliton Dressing w Hollandaise Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen Large fresh oysters -- shucked, with 24 shells reserved 2 tablespoons Olive oil 1 cup Finely-chopped onions 1/2 cup Finely-chopped green bell peppers 1/2 cup Finely-chopped celery Salt -- to taste Cayenne -- to taste 1 teaspoon Minced garlic 2 cups Small-diced mirlitons -- cooked until tender 2 tablespoons Finely-chopped parsley 1 dash Worcestershire sauce 1/4 cup Chopped green onions 4 cups Cubed white bread 1/4 cup Grated Parmigiano-Reggiano cheese 1 1/2 cups Hollandaise sauce -- warm 1 tablespoon Finely-chopped parsley Preheat the oven to 400 degrees. Drain the oysters, reserving 1 to 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the garlic, mirlitons and parsley. Saute for 1 minute. Add the Worcestershire sauce and cook for 2 to 3 minutes. Add the green onions, the oyster liquor and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the cheese. Season with salt and cayenne. Mix well. Season the oysters with salt and cayenne. Place the oysters back into the shell. Place a heaping spoonful of the dressing on top of each oyster and press firmly. Place the shells on a baking sheet and place in the oven. Bake until slightly golden, about 8 to 10 minutes. Remove from the oven. Serve the oysters warm, with a drizzle of Hollandaise and garnished with parsley. This recipe yields 6 to 8 servings. Comments: The original recipe title as listed is "Oysters Stuffed With A Mirliton Dressing And A Drizzle Of Hollandaise". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 10g Total Fat; (80% calories from fat); 1g Protein; 4g Carbohydrate; 18mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters Suzette Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Shucked oysters -- in their shells 1 cup Diced bacon 1/2 cup Chopped onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/4 cup Small-diced green peppers 1 tablespoon Crystal Hot sauce 1 cup Bread crumbs Emeril's Essence -- see * Note 1/2 cup Grated Parmigiano-Reggiano Cheese 1 cup Prepared Hollandaise sauce -- warm 2 tablespoons Chopped chives Rock salt for the platter * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a hot saute pan, render the bacon until crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute for 2 to 3 minutes. Remove the mixture from the heat and allow to cool. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together. Season with Emeril's Essence. Place 2 tablespoons of the bread crumb mixture on top of each oyster. Bake for 6 to 8 minutes or until golden-brown. Remove from the oven. Place the oysters on a platter with the rock salt. Drizzle each oyster with the Hollandaise sauce. Garnish with chives. This recipe yields 12 oysters on the half-shell. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2307 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paella Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Clams/Mussels Main Dish Paella Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 three-pound Chicken -- cut into 12 pieces, -- bone in 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Olive oil 1 1/2 cups Chopped onions 3/4 cup Chopped green peppers 3/4 cup Chopped celery 1/4 cup Chopped garlic 12 ounces Andouille sausage - (1 1/2 cups) 3 cups Long-grain rice 1 1/2 cups Chopped tomatoes 1 cup Fresh green peas 5 Bay leaves 1/2 teaspoon Saffron threads 6 cups Chicken stock 18 Large shrimp - (just over 1 lb) -- in their shells 2 dozen Mussels -- scrubbed and debeard Chopped parsley -- for garnish Rouille -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Rouille" recipes which are included in this collection. Sprinkle the chicken with 1 tablespoon Bayou Blast and rub it in. Heat the oil in a large stock pot over medium-high heat. Add the chicken and brown on all sides, about 4 minutes. Add the onions, peppers, celery, garlic, sausage, and rice, cook for 2 minutes. Stir in the tomatoes, peas, bay leaves, and saffron and simmer for 2 minutes. Add the stock, stir well, bring to a boil. Lower the heat to medium, cover, and simmer for 8 minutes. Add the shrimp and mussels, cover, and cook for 3 minutes. Sprinkle with chopped parsley and drizzle with the Rouille. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2191 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 951 Calories (kcal); 31g Total Fat; (30% calories from fat); 27g Protein; 135g Carbohydrate; 27mg Cholesterol; 3534mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paella I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Clams/Mussels Lobster Main Dish Paella Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken -- cut 12 small pieces 2 teaspoons Salt Freshly-ground black pepper 1/2 cup Olive oil 1 1/2 cups Chopped yellow onions 3/4 cup Chopped green bell peppers 3/4 cup Chopped celery 6 tablespoons Minced garlic 1 1/2 cups Chopped andouille sausage 3 cups Uncooked rice 1 1/2 cups Chopped peeled tomatoes 1 tablespoon Worcestershire sauce 1 tablespoon Hot sauce 9 Bay leaves 3 tablespoons Bayou Blast -- see * Note 1/2 teaspoon Saffron threads 6 cups White chicken stock 3 small Lobsters - (1- to 1 1/4 lb ea) -- lightly steamed, and -- cut serving size pcs 36 Littleneck clams -- scrubbed 36 Mussels -- scrubbed, debearded 18 medium Shrimp - (abt 3/4 lb) -- in their shells * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Bayou Blast and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes. Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened. Serve in large shallow bowls. Place empty bowls on table for shells. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-019 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 46g Total Fat; (65% calories from fat); 41g Protein; 12g Carbohydrate; 176mg Cholesterol; 1202mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paellaya Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Paella Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 12 ounces Chorizo sausage -- cut in 2 oz links 1 cup Chopped onions 3/4 cup Chopped red peppers 3/4 cup Chopped celery 1/4 cup Garlic cloves, whole 3 cups Uncooked long-grain white rice 2 cups Peeled, seeded, chopped tomatoes 1 tablespoon Worcestershire sauce 1 tablespoon Hot pepper sauce 9 Bay leaves 3 tablespoons Emeril's Essence -- see * Note 1/2 teaspoon Saffron threads 6 cups Chicken stock 3 small Live lobsters -- split in half 36 Littleneck clams -- scrubbed 36 Mussels -- scrubbed, bearded 18 large Shrimp -- peeled leaving the tail intact, deveined 1/2 cup Chopped green onions 2 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 6 Fried spinach leaves 1 small Crusty bread loaf * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large saute pan, heat the olive oil. Render the sausage for 2 minutes. Add the onions, peppers, celery, and garlic cloves. Saute for 2 minutes. Stir in the rice and stir-fry for 2 minutes. Stir in the tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, Emeril's Essence, and saffron and simmer for 1 minute. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add the lobster, meat side down, cover and cook for 5 minutes. Add the clams, cover and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All the clams and mussels should all be open, discard any that are closed. Stir in the green onions, parsley and re-season with salt and pepper. Spoon the paellaya in the center of a shallow bowl. Garnish with fried spinach and serve with crusty bread. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2375 broadcast 05-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 5g Total Fat; (39% calories from fat); 12g Protein; 7g Carbohydrate; 41mg Cholesterol; 1912mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paillard Of Salmon With Crab And Corn Maque Choux Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === MAQUE CHOUX === 1 tablespoon Olive oil 1 cup Small-diced yellow onion 1/2 cup Small-diced red pepper 1/2 cup Small-diced celery 2 tablespoons Minced garlic 3 cups Fresh sweet corn -- cut off the cob 3 tablespoons Brown sugar 1 tablespoon Emeril’s Essence -- see * Note 6 ounces Chicken stock 2 tablespoons Unsalted butter 4 ounces Clean crab meat === TOMATO MARMALADE === 1 tablespoon Olive oil 1 cup Julienned yellow onion 1/2 cup Brown sugar 1/4 cup Red wine vinegar 1/4 cup Balsamic vinegar Juice of one orange 1 tablespoon Orange zest 1/4 teaspoon Ground cloves 1/2 teaspoon Red pepper flakes 1/4 teaspoon Cinnamon 1 Bay leaf 6 large Italian Roma tomatoes 1 tablespoon Tomato paste Salt -- to taste Freshly-ground black pepper -- to taste 4 Salmon fillets - (6 oz ea) -- pounded thin xx -- between plastic wrap === GARNISH === 1/2 cup Sizzled leeks 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers Emeril’s Essence * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 425 degrees. For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, peppers, and celery for 2 minutes. Add the garlic and corn. Saute for 1 minute. Add the brown sugar and season with Emeril’s Essence. Deglaze with the chicken stock. Bring the sauce up to a boil and reduce to a simmer. Simmer for 30 minutes. Fold in the butter and crab meat. Re-season if needed. For the marmalade: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions for 2 to 3 minutes or until translucent. Add the brown sugar, red wine vinegar, balsamic vinegar, orange juice, orange zest, and spices. Simmer for 10 minutes. Add the tomatoes and tomato paste and continue to simmer for 10 minutes. Puree in a blender until smooth. Strain the sauce through a fine sieve. Season with salt and pepper. In a 13-inch by 9-inch glass baking dish, spread the maque choux evenly on the bottom of the pan. Lay the salmon directly on top of the maque choux. Season the salmon with salt and pepper. Place the salmon in the oven and bake for 3 to 5 minutes or until the salmon is no longer translucent. Using a spatula, place one of the salmon/maque choux on a plate. Drizzle the marmalade over the entire salmon. Garnish with sizzled leeks, green onions, red peppers, and a bit of Essence. This recipe yields 4 servings. Comments: The original recipe title as listed is ”Paillard Of Salmon With Crab And Corn Maque Choux And Tomato Marmalade”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 13g Total Fat; (48% calories from fat); 1g Protein; 29g Carbohydrate; 16mg Cholesterol; 419mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pain Francais Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Yeast 1 1/2 ounces Salt - (abt 2 tbsps) 1 1/2 ounces Sugar - (abt 2 tbsps) 2 quarts Water - (abt 4 cups) Flour sufficient to make a smooth dough - -- (abt 8 to 10 cups) === EGGWASH === 1 Egg -- mixed with 1 teaspoon Water Dissolve the yeast, salt and sugar into the water and mix the flour sufficient to make a nice smooth dough of medium degree, not too stiff or too soft. Work until it no longer adheres to the hand or bowl, cover with a cloth and let rise until it has doubled in size. When it begins to sink, work it well again and set to rise again. When well risen divide the dough into equal pieces, and roll into round balls or long loaves of about two inches in thickness. Lay the loaves on a board previously sprinkled with flour and at a sufficient distance apart so as not to touch one another, and set to rise again. Let them rise till double in size. Brush the loaves with an egg wash. Make diagonal cuts half way across on each loaf. Bake until lightly golden, about 8 to 10 minutes. Slice or tear the bread off and serve it with a spoonful of butter. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2270 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 1g Total Fat; (31% calories from fat); 4g Protein; 3g Carbohydrate; 47mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pain Perdu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Orange 3 Eggs 3/4 cup Milk 1/2 teaspoon Ground cinnamon 1/8 teaspoon Grated nutmeg 2 tablespoons Sugar 1/2 tablespoon Vanilla 8 slices Banana nut bread 1 stick Butter 2 tablespoons Cold butter 2 tablespoons Brown sugar 2 Bananas -- cut into 1" slices 1/2 cup Myers rum 2 cups Warm maple syrup Whipped cream Powdered sugar Working over a mixing bowl, zest the orange. Cut the orange in half and squeeze the juice. Mix the juice with the zest. Add the eggs, milk, cinnamon, nutmeg, sugar and vanilla. Whisk to dissolve the sugar. In a saute pan, heat two tablespoons of the butter. Dip two slices of the bread into the egg mixture, coating each side evenly. Fry the bread in the butter for 2 to 3 minutes on each side. Repeat the process until all the butter and bread are used. In another saute pan, melt the two tablespoons of cold butter. When the butter has melted, add the brown sugar and stir until dissolved. Add the bananas and saute for 1 to 2 minutes. Add the rum and flame the bananas. Place two slices of sauteed banana bread in the center of a serving plate. Pour some of the warm maple syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2399 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 34g Total Fat; (66% calories from fat); 7g Protein; 32g Carbohydrate; 224mg Cholesterol; 359mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pain Perdu I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter -- plus 1 stick Butter 1 cup Pecan pieces 1 cup Maple syrup 1/4 cup Rum 3 Eggs 3/4 cup Milk 2 tablespoons Sugar 1/4 teaspoon Cinnamon 1/2 teaspoon Vanilla extract 8 slices Brioche 2 Bananas Powdered sugar -- for dusting In a saute pan, melt 2 tablespoons of the butter. Add the pecans and saute for 4 to 5 minutes, stirring constantly. Stir in the maple syrup and bring the liquid up to a simmer. Remove the pan from the stove and add the rum. Carefully place the pan back on the stove and flame the sauce. Remove the sauce from the heat and set aside. In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla, to dissolve the sugar. In a nonstick saute pan, heat 2 tablespoons of butter. Dip 2 slices of the bread into the egg-milk mixture, coating evenly. Fry in the butter until golden-brown, 2 to 3 minutes on each side. Repeat until all the butter and bread is used. Lay the pain perdu on a platter. Slice the bananas into 1/4-inch slices. Pile the bananas in the center of the pain perdu. Spoon the warm sauce over the bananas and pain perdu. Dust the entire plate with powdered sugar. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A07 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 650 Calories (kcal); 34g Total Fat; (48% calories from fat); 7g Protein; 76g Carbohydrate; 224mg Cholesterol; 365mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pampano En Papillote Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Pompano - (abt 1 lb) -- dressed 3 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Crab meat -- picked for cartilage 1 tablespoon Chopped garlic 1 piece Parchment 2 tablespoons Chopped parsley 1/2 cup Fresh lemon juice 1/4 cup Chopped shallots 1/2 pound Cubed butter -- cold 5 sprigs Fried parsley Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. Season the fish with 1 tablespoon olive oil, salt and fresh black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on each side. Remove the fish from the pan. In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper. Spread the crab meat mixture over the fish. Fold the parchment in half lengthwise, and place the fish on one half of the paper. Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag. The parchment bag should form the shape of the fish. Place the parchment bag on a baking sheet and bake for 10 to 12 minutes. In a sauce pan, combine the parsley, lemon juice and shallots. Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes. Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper. To assemble, using a knife, cut the top of the bag to expose the fish. Spoon the sauce over the fish and garnish with fried parsley and Emeril’s Essence. This recipe yields 1 to 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 657 Calories (kcal); 43g Total Fat; (58% calories from fat); 49g Protein; 20g Carbohydrate; 202mg Cholesterol; 768mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan Crispy Striped Bass With Lump Crab Meat, Shiitake Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 striped bass fillets - (6 oz ea) -- skin on 1 pound jumbo lump crab meat -- shells picked 1/4 cup clarified butter 1 lemon -- juiced 2 tablespoons chopped parsley 1/4 pound unsalted butter -- cold, and cut into pieces 4 bunches watercress -- fleshy stems removed Salt -- to taste Freshly-ground white pepper -- to taste === ROASTED SHIITAKE MUSHROOMS === 1 pound shiitake mushrooms -- cleaned 2 tablespoons minced garlic 1 tablespoon chopped thyme 1 tablespoon chopped rosemary Olive oil Salt -- to taste Freshly-ground black pepper -- to taste For the Roasted Shiitake Mushrooms: Preheat the oven to 425 degrees. In a large bowl, toss together the mushrooms, garlic, herbs, olive oil and salt and pepper. Place the mushrooms on a baking sheet and bake for 15 minutes. Heat a 14-inch saute pan to medium-high. Dry the skin side of the filets with a cloth. Generously season both sides of the fish with salt and white pepper. Add the clarified butter to the pan and place 3 of the fillets in the pan skin-side down. Cook for 3 minutes and gently turn using a fish spatula. Cook an additional 2 minutes and reserve on absorbent cloth. Cook the other fillets in the same fashion. Wipe the hot pan out with a dry clean cloth. Add the cold butter to the pan and swirl around. Allow the butter to brown. Carefully add the crabmeat to the pan and use a wooden spoon to gently stir the pan. Add the lemon juice and parsley. Remove from the heat. In a medium mixing bowl, combine the warm mushrooms and their oil with the watercress. Place some of the mixture on a plate. Place fillet of fish skin-side up on top of the salad and top with a generous amount of the crab meat mixture. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A04) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 25g Total Fat; (45% calories from fat); 8g Protein; 59g Carbohydrate; 63mg Cholesterol; 23mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan Roasted Chicken With Oyster Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Oysters Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen Shucked oysters, with their liquid 2 tablespoons Olive oil 2 cups Chopped onions 1 cup Chopped bell peppers 1 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 3 Bay leaves 1 tablespoon Minced garlic 1/4 cup Finely-chopped parsley 1 dash Worcestershire sauce 1 cup Water 1/4 cup Chopped green onions 4 cups Cubed white bread 1/3 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Butter Freshly ground black pepper 4 Garlic cloves -- sliced 4 Chicken breasts halves -- breast bone removed, wings attached - (abt 8 oz ea) 1 tablespoon Fresh lemon juice 1 tablespoon Fresh rosemary leaves 1 cup Shallot reduction (veal stock based) -- warm Fresh rosemary sprigs -- for garnish Preheat the oven to 375 degrees. Butter a 9- by 11-inch baking pan. Drain the oysters, reserving 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the bay leaves, garlic, parsley and Worcestershire. Saute for 1 minute. Add the water and cook for 2 to 3 minutes. Add the green onions, the oyster liquor, and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the oysters and cheese. Pour the mixture into the prepared pan. Bake for 1 hour, or until bubbly and golden-brown. Cool the mixture completely. Increase the oven temperature to 400 degrees. Butter an 8- by 11 1/2- by 2-inch baking dish. Season the chicken with salt and black pepper. Divide the garlic slices into 4 equal portions. Lay the breast, skin side down, in the pan and place the garlic in the center of each breast. Put 1/4 cup of the dressing on each breast, then carefully fold together, bringing the bottom end of the breast up to the wing section. Drizzle with the lemon juice and sprinkle with the rosemary leaves. Bake for 45 minutes. Remove the pan from the oven. Remove the chicken from the pan and set aside. Place the pan on the stove and deglaze with the shallot reduction. Season the sauce with salt and pepper. Lay the chicken on a platter and spoon the reduction sauce over the top. Garnish with the fresh rosemary sprigs, green onions, and peppers. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 10g Total Fat; (64% calories from fat); 2g Protein; 11g Carbohydrate; 8mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan Roasted Duck Breast Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Duck breasts Emeril's Essence -- see * Note 1 tablespoon Olive oil Foie Gras Bread Pudding -- see * Note * Note: See the "Emeril's Essence Information" and "Foie Gras Bread Pudding" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the entire duck breast with Emeril's Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium-rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pan Roasted Salmon With Fava Beans And Roasted Tomatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Salmon steaks - (6 oz ea) 3 tablespoons Olive oil Emeril's Essence -- see * Note 2 tablespoons Minced shallots 12 Poached garlic cloves 1 cup Fresh fava beans -- blanched, and cleaned from the shell 4 Italian Roma tomatoes -- quartered, roasted 1 cup White wine 3 tablespoons Chopped fresh chervil 2 tablespoons Chopped fresh parsley Salt -- to taste Freshly-ground black pepper -- to taste 8 Fried parsnip strips 2 tablespoons Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Emeril's Essence. In a saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8 to 10 minutes for medium-rare. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots for 30 seconds. Add the garlic cloves, fava beans and tomatoes. Saute for 2 to 3 minutes. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat. Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in the center of the sauce. Garnish with a pile of fried parsnips, chives and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 10g Total Fat; (92% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan Sauteed Scallops w Herb Pasta Salad & Parsley Coulis Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Salads/Dressings Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Chicken stock 2 bunches Parsley -- stems picked 1/4 cup White wine 12 Sea scallops 1 tablespoon Olive oil Emeril's Essence -- see * Note 1/2 cup Chopped fresh mild herbs (basil, chervil, tarragon, parsley) 3 tablespoons Extra-virgin olive oil 1 teaspoon Minced garlic 8 ounces Fresh angel hair pasta -- cooked, shocked, and -- tossed in olive oil 1/2 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Finely-chopped parsley Edible flowers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a sauce pan, bring the chicken stock up to a boil. Remove from the heat. Pour into a blender along with the parsley and white wine. Puree until smooth. Season with salt and pepper. Season the scallops with Emeril's Essence. In a saute pan, heat the olive oil. When the oil is hot, saute the scallops for 2 minutes on each side. (The scallops should have a nice golden-brown sear on each side -** the oil must be almost smoking.) Remove from the pan. In a mixing bowl, whisk the herbs and extra-virgin olive oil together. Add the garlic. Toss the pasta with the dressing. Season with salt and pepper. Spoon the coulis in the center of the plate. Mound the pasta salad in the center of the sauce. Arrange the scallops around the salad. Garnish with the cheese, parsley, and edible flowers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 14g Total Fat; (77% calories from fat); 6g Protein; 3g Carbohydrate; 10mg Cholesterol; 424mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Crispy Fish With Crawfish Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Chopped garlic 1 pound Crawfish tails Emeril's Essence -- see * Note 2 tablespoons Chopped green onions 2 cups Heavy cream 4 Firm fish fillets - (6 oz ea) (such as catfish, snapper, or red fish) 1 cup Buttermilk 1/2 cup Flour 1/2 cup Yellow cornmeal 1/2 cup Vegetable oil -- for frying * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large saute pan, heat the olive oil. When the oil is hot, add the shallots and saute for 1 minute. Add the garlic and crawfish tails and continue to saute for 2 minutes. Season the tails with Emeril's Essence. Add the green onions. Stir in the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 minutes. Place the fillets in a glass bowl and cover with the buttermilk. Season the mixture with Essence. Cover the bowl with plastic wrap and place in the refrigerator. Marinate the fish for about 30 minutes. Remove the bowl from the refrigerator and drain. In a shallow bowl, combine the flour and cornmeal. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating each side completely. In another large pan, heat the vegetable oil. When the oil is hot, add the fillets and pan-fry for 3 to 4 minutes on each side, or until the fillets are golden brown and the flesh is flaky. Remove the fish from the pan and drain on a paper-lined plate. Season the fillets with Essence. Serve the fish with the sauce spooned over the top. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 833 Calories (kcal); 76g Total Fat; (80% calories from fat); 8g Protein; 33g Carbohydrate; 165mg Cholesterol; 111mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Crispy Snapper With A Fresh Fava Bean And Mushroom Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- plus 1/4 cup olive oil 1 cup thinly-sliced yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1 pound assorted exotic mushrooms -- cleaned, stemmed, and thinly sliced 1 cup fresh fava beans -- shelled, blanched 2 teaspoons chopped garlic 2 cups veal reduction 1 tablespoon finely-chopped fresh parsley leaves 2 tablespoons butter 4 red snapper fillets - (4 to 6 oz ea) 2 cups fresh pea shoots In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and fava beans. Season with salt and pepper and continue to saute for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter. Reduce the heat to low and keep warm. In another large saute pan, over medium heat, heat the remaining cup of oil. Season both sides of the fillets with salt and pepper. When the oil is hot, pan-fry the fillets for 4 to 6 minutes on each side, or until crispy. Remove from the pan and drain on paper towels. In a small bowl, toss the pea shoots with a drizzle of olive oil, salt and pepper. To serve, Spoon the mushroom mixture into the center of each plate, lay the fillets over the sauce. Pile the pea shoots in the center of the fish and garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 26g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Fried Catfish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Catfish Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Milk 1/2 cup Creole mustard 1 teaspoon Tabasco sauce Salt -- to taste Cayenne pepper -- to taste 4 Catfish fillets - (abt 6 oz ea) 3/4 cup Flour 1/2 cup Yellow cornmeal 4 teaspoons Bayou Blast -- see * Note Vegetable oil -- for frying * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Bayou Blast. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden-brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Creole seasoning. Serve the catfish with the Andouille Smothered Beans (the recipe for which is included in this collection). This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 34g Carbohydrate; 8mg Cholesterol; 36mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Fried Catfish With A Warm Andouille Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Catfish Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Vegetable oil -- for frying 1/2 pound Andouille bulk sausage 2 cups Julienne onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 1/2 pounds New potatoes -- quartered, blanched 24 ounces Catfish fillets - (four 6-oz fillets) 1 cup Flour Emeril’s Essence -- see * Note 1/2 cup Corn and jalapeno tartar sauce 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a cast-iron skillet, heat the vegetable oil. In a hot large saute pan, render the sausage for 2 to 3 minutes. Add the onions and continue sauteing for 3 minutes. Season with salt and pepper. Add the shallots and garlic and saute for 1 minute. Stir in the potatoes and saute for 2 to 3 minutes or until the potatoes are heated through completely. Season the salad with salt and pepper. Season the catfish fillets and flour with Emeril’s Essence. Dredge the fillets in the flour, removing any excess. Lay the fillets in the hot oil. Pan-fry the fillets for 3 to 4 minutes on each side, or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season the fish with Essence. Mound the potato salad in the center of a plate. Lay the fish directly on top of the salad. Garnish with the tartar sauce, chives, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 978 Calories (kcal); 82g Total Fat; (74% calories from fat); 7g Protein; 56g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Fried Catfish With Tartar Sauce And Cornbread Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Catfish Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 teaspoons minced garlic 1 lemon -- juiced 1 tablespoon Creole or whole grain mustard 2 tablespoons chopped parsley 2 tablespoons chopped green onions 1 cup vegetable oil -- plus 2 tablespoons vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste 6 ounces bacon -- chopped 2 cups cubed cornbread in 1/2" cubes 2 cups small-diced seeded fresh tomatoes 1/2 cup small-diced Vidalia onions 4 catfish fillets - (abt 6 oz ea) Creole seasoning 1 cup flour 1 cup masa flour 4 fresh lemon wedges For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well. For the catfish: Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C50) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 924 Calories (kcal); 84g Total Fat; (80% calories from fat); 18g Protein; 27g Carbohydrate; 83mg Cholesterol; 695mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Fried Dumplings Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Crayfish Dumplings Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DUMPLING DOUGH === 2 cups Flour 1 cup Very hot water -- to 1 1/4 cups 1 teaspoon Salt === DUMPLING FILLING === 1/2 pound Napa cabbage -- finely chopped, -- and blanched 4 ounces Ground pork 4 ounces Crawfish tails 1 teaspoon Minced garlic 1 ounce Dried black mushrooms -- soaked, stemmed, -- and finely chopped 3 tablespoons Dark soy sauce 1 tablespoon Rice wine 1 tablespoon Sesame oil 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 3 tablespoons Peanut oil -- for the wok 1 cup Very hot water -- for the wok 1 recipe Hot Rice Wine And Sesame Dipping Sauce -- see * Note 1/4 cup Chopped green onions * Note: See the “Hot Rice Wine And Sesame Dipping Sauce” recipe which is included in this collection. For dough: Place the flour in a large mixing bowl. Add the hot water in a steady stream, mixing with a fork until most of the water has been incorporated. If the mixture is dry add a little more water. The dough should be moist but not sticky. Remove the dough from the bowl and knead it on a floured board until it is smooth. Return the dough to the bowl and let it rest, about 5 minutes. Knead the dough on a floured board, dusting with a little flour to prevent from sticking. Form the dough into a roll about 18 inches long and about 1 inch in diameter. Using a sharp knife cut the roll into 4 equal lengths. Cut each length into 8 pieces to make 32 equal segments. Press each segment with the palm of your hand and roll it into a 3 1/2-inch round. Cover the finished rounds with a damp cloth. Pinch one side of the dough until you have four pleats along the side, and the dough is rounded and shell-like. For the filling: In a mixing bowl, combine the cabbage, pork, crawfish, garlic, mushrooms, soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly. Place 2 teaspoons of the filling in the center of each round, filling the hollow. Fold the dough over the filling and pinch the two sides together until you have a half-moon dumpling. To fry: Heat the wok and add the peanut oil when the pan is hot. Add the dumplings, pleated edge up, in a single layer, crowding them in wok. Cook until they are lightly brown on the bottoms. Pour in the very hot water, cover tightly, and cook vigorously for 2 minutes. Turn the heat down to a simmer and continue to cook for another 8 to 10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated and the wok is sizzling again and the dumplings are golden-brown and crisp on the bottoms. To boil: Drop them into a large pot of salted, boiling water for 2 minutes. Remove from the heat and leave them in the water for about 15 minutes. The dumplings can be piled high on a platter with the Hot Rice Wine And Sesame Dipping Sauce drizzled over top. Garnish with green onions. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2265 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1718 Calories (kcal); 81g Total Fat; (43% calories from fat); 46g Protein; 194g Carbohydrate; 82mg Cholesterol; 4337mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Fried Flounder In Cornmeal w Oyster-Artichoke Relish Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Plain yogurt 1 1/2 teaspoons Chopped fresh thyme Salt -- to taste Freshly-ground black pepper - to taste 12 ounces Flounder fillets -- skin removed 1/4 cup Cornmeal Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Smoked Oyster-Artichoke Relish -- see * Note Oil -- for pan frying Chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked Oyster-Artichoke Relish" recipes which are included in this collection. Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with Bayou Blast. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on each side. Drain the fish on a paper towel. Serve the flounder on a plate, topped with the Smoked Oyster-Artichoke Relish. Garnish with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 3g Total Fat; (11% calories from fat); 34g Protein; 14g Carbohydrate; 84mg Cholesterol; 145mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Fried Spicy Crab Cakes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 1 cup Finely-chopped yellow onions 1/2 cup Finely-chopped celery 1/4 cup Seeded, finely-chopped red bell pepper 1/4 cup Seeded, finely-chopped yellow bell pepper Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Chopped garlic 1 pound Lump crabmeat -- picked over to remove shells and cartilage 1/4 cup Chopped green onions, green parts only 1/4 cup Grated Parmesan cheese 2 tablespoons Finely-chopped fresh parsley leaves 3 tablespoons Creole mustard Juice of one fresh lemon - (or 3 tbspns) 1/2 cup Mayonnaise Worcestershire sauce -- to taste Hot pepper sauce -- to taste 1 1/2 cups Dried fine bread crumbs 1/4 cup All-purpose flour Bayou Blast -- see * Note 2 Eggs -- for egg wash 1 tablespoon Water 1/4 cup Vegetable oil Chopped green onions -- for garnish 1 recipe Creole Meuniere Sauce I -- see * Note 1 recipe Roasted Vegetable Pecan Relish -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Creole Meuniere Sauce I", and "Roasted Vegetable Pecan Relish" recipes which are included in this collection. Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Bayou Blast. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs with the Creole seasoning. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Creole seasoning while still hot. To serve, place Creole Meuniere Sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Bayou Blast. This recipe yields 10 cakes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2217 Calories (kcal); 191g Total Fat; (76% calories from fat); 106g Protein; 29g Carbohydrate; 844mg Cholesterol; 2444mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 13 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Roasted Filet Mignon Stuffed With English Stilton Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Red bliss potatoes -- quartered Cracked black pepper -- to taste Salt -- to taste 1 tablespoon Dried thyme 2 tablespoons Olive oil 1 cup Veal stock 3 ounces Bacon -- chopped 1 cup Veal stock 2 tablespoons Chopped shallots 1 teaspoon Chopped garlic 1/2 cup Walnut pieces 4 Filet mignons - (8 oz ea) 1 cup Crumbled Stilton cheese 1/2 cup Port wine 1 cup Vegetable oil 4 Shallots -- cut 1/4” rings 1/4 cup Flour 1 tablespoon Chopped parsley Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil. Season with salt and cracked black pepper. Place the potatoes in an oven-proof saute pan. Roast the potatoes for 20 minutes or until golden-brown. Remove the potatoes from the oven and turn into a mixing bowl. Place the saute pan on the stove. Over medium-high heat, deglaze the pan with the veal stock. Reduce the stock by half, about 8 minutes. Set the veal reduction aside and keep warm. In a hot saute pan, render the bacon until crispy, stirring occasionally, about 8 minutes. Stir in the shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set the potatoes aside in a warm place. On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with salt and cracked black pepper. In oven-proof saute pan, add the olive oil. When the oil is hot, sear the filets for 2 minutes on each side. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare. Remove the filets from the pan and set aside. Place the saute pan on the stove. Over medium-high heat, deglaze the pan with the port wine. Reduce the wine by half, about 5 minutes. Pour the vegetable oil in a sauce pan and heat the oil. Dredge the shallots in the flour, coating the shallots completely. Fry the shallots in the hot oil until golden-brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season the shallots with salt. To assemble, divide the potatoes by four and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the veal reduction over each filet. Drizzle each plate with the port wine reduction. Garnish each plate with the remaining Stilton cheese, fried shallots and parsley. This recipe yields 4 main-course servings. Comments: Thr original recipe title as listed is “Pan-Roasted Filet Mignon Stuffed With English Stilton Served With Potato Walnut Confit And Port Wine Reduction”. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 757 Calories (kcal); 72g Total Fat; (88% calories from fat); 8g Protein; 13g Carbohydrate; 18mg Cholesterol; 923mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Seared Diver Scallops On White Bean & Truffle Puree Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound White beans 3 cups Whole milk 2 cups Chicken stock 1 Bouquet garni Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Heavy cream 1 drizzle Truffle oil 4 tablespoons Olive oil 1/4 cup Minced onions 1/2 pound Assorted exotic mushrooms -- sliced 2 teaspoons Minced garlic 1 1/2 cups Dark stock reduction or mushroom jus 12 Diver scallops -- cleaned 2 cups Whole spinach -- washed and stemmed 2 ounces Shaved Parmigiano-Reggiano cheese Preheat the fryer. In a saucepan, combine the beans, milk, stock and bouquet. Season the mixture with salt and pepper. Cook the beans for about 2 hours, or until fork tender. Using a hand-held blender, puree the mixture until smooth. Stir in the cream. Drizzle in the truffle oil to taste. Re-season with salt and pepper. In a saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the garlic and stock reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for about 3 to 4 minutes, Re-season with salt and pepper if needed. Season the scallops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side, or until golden-brown. Fry the spinach in the hot oil for 30 seconds or until crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, make a small pool of the bean puree in the center of each plate. Lay the two seared scallops directly on top of the puree. Spoon the mushroom mixture over the scallops. Garnish with the fried spinach, shaved black truffles and cheese. This recipe yields 6 servings. Comments: The original recipe title as listed is "Pan-Seared Diver Scallops On A Pool Of White Bean And Truffle Puree, Shaved Truffles And Parmigiano-Reggiano Cheese". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A46 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 17g Total Fat; (47% calories from fat); 13g Protein; 30g Carbohydrate; 30mg Cholesterol; 786mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Seared Filet Mignon With Sweetbread-Wild Mushroom Ragout Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound milk-fed veal sweetbreads -- soaked overnight in cold water, membrane removed and cut into bite-size pieces Salt -- to taste Freshly-ground white pepper -- to taste 1 cup flour -- seasoned with 1 tablespoon Creole seasoning -- see * Note 1/4 cup clarified butter 1 teaspoon chopped garlic 1 large shallot -- minced 1/2 cup cured ham, such as speck -- finely diced 3/4 pound fresh wild mushrooms, including cepes, chanterelles and morels 1/2 cup marsala wine 1 tablespoon tomato paste 1 cup tomato concasse 3 cups rich veal stock 1 tablespoon fresh basil chiffonade 1 teaspoon chopped oregano 1 teaspoon chopped thyme 8 filet mignons - (8 oz ea) 2 tablespoons olive oil 1 tablespoon butter * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat a broad 6-quart sauce pot over medium-high heat. Season the sweetbreads with salt and white pepper. Dredge them in the seasoned flour and dust off. Add clarified butter to the pot and begin sautéing sweetbreads. Cook in 2 batches until golden brown, about 3 minutes. Remove the sweetbreads from the pot and reserve. Add the garlic and shallots and cook to aroma, about 1 minute. Add the ham and the mushrooms and sauté until the mushrooms are soft, about 5 to 7 minutes. Season with salt and white pepper. Add the marsala and cook for 3 minutes. Add the tomato paste and cook for 1 minute, mixing thoroughly. Add the tomato concasse and veal stock and cook until liquid has reduced by 1/3. Add the sweetbreads and the fresh herbs and cook an additional 6 minutes. Adjust seasoning with salt and white pepper and serve over seared filets. In a large skillet over medium-high heat sauté filets in butter and olive oil for 4 to 5 minutes on each side for medium-rare, or until a meat thermometer registers 130 degrees. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A20) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 11g Total Fat; (62% calories from fat); 2g Protein; 14g Carbohydrate; 20mg Cholesterol; 113mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Seared Squab Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Squabs - (3/4 to 1 lb ea) 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Oil -- to 2 tbsps 2 cups Chicken stock Foie Gras Rice -- see * Note Chopped parsley -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Foie Gras Rice” recipe which are included in this collection. Have your butcher bone out squabs, leaving in leg bones. Preheat oven to 350 degrees. Season squabs with Bayou Blast - {Emeril’s Creole Seasoning on all sides. Heat oil in a large saute pan, add squabs, skin-side down, and sear until skin is crisp and sealed. Turn and seal other side. If necessary, cook squabs in two batches, then return all to saute pan. Add stock and transfer to oven. Roast about 12 minutes for medium (make sure not to overcook squab or it will begin to taste like liver). To serve, rest squab breast on Foie Gras Rice and ladle pan juices over. Garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 4g Total Fat; (89% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1074mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pan-Seared Squab With A Dried Cherry Reduction Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Squabs - (1 lb ea) Emeril’s Essence -- see * Note 3 tablespoons Olive oil 1/4 cup Julienned shallots 1 cup Dark chicken reduction 2/3 cup Dried cherries 1 teaspoon Minced garlic 2 tablespoons Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Creamy Grits -- see * Note 2 tablespoons Finely-chopped parsley * Note: See the “Emeril’s Essence Information” and “Creamy Grits” recipes which are included in this collection. Season the squab with Emeril’s Essence. In a saute pan, heat 2 tablespoons of olive oil. Sear the squab for 5 to 6 minutes on each side. In a saute pan, heat one tablespoon of olive oil. Saute the shallots for 1 minute. Add the chicken stock. Bring the chicken stock up to a boil. Reduce to a simmer and stir in the dried cherries and garlic. Simmer the sauce for 2 minutes. Season with salt and black pepper. Mount in the butter. Mound the Creamy Grits in the center of the plate. Arrange the squab against the grits. Spoon the sauce over the squab. Garnish with parsley and Essence. This recipe yields 2 servings. Recommended Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2321 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 32g Total Fat; (63% calories from fat); 2g Protein; 40g Carbohydrate; 31mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Suggested Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pan-Seared Trout With Anchovy Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Drizzle of olive oil 1/2 pound Baby zucchini 1/2 pound Patty pan squash (baby squash) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Olive oil 1/4 cup Minced shallots 1 tablespoon Chopped garlic 1/4 cup Canned anchovies 1/4 cup Halved black olives 1 cup White wine 8 tablespoons Cold butter -- cubed 4 Fresh trout - (8 to 10 oz ea) -- gutted, scaled 1/2 cup Flour Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. Toss the baby vegetables with a drizzle of olive oil, salt and pepper. Place the vegetables on a baking sheet and roast for 6 to 8 minutes, or until golden and tender. In a saute pan, over medium heat, heat the oil. When the oil is hot add the shallots and garlic. Season with pepper. Saute for 1 minute. Add the anchovies and olives. Continue to saute for 1 minute. Add the white wine. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove from the heat and pour into a blender. Blend until smooth. Place the mixture in a saucepan, and whisk in a cube of the butter at a time, until all of the butter is incorporated and the sauce thickens. Season with pepper. Season the fish with salt and pepper. Season the flour with Bayou Blast. Heat the oil in a large skillet. Dredge the fish in the seasoned flour, coating each side completely, shaking off any excess. Carefully lay the fish in the oil and pan-fry for 3 to 4 minutes on each side, or until golden. Remove and drain on paper towels. Season with the Creole seasoning. To serve, spoon the sauce in the center of each plate. Arrange the vegetables in the center of the sauce. Lay the fish on top of the vegetables and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 412 Calories (kcal); 31g Total Fat; (74% calories from fat); 8g Protein; 16g Carbohydrate; 75mg Cholesterol; 783mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pancetta Stuffed Flounder With Boiled New Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 pound Pancetta -- small diced 1/2 cup Chopped onions 1 tablespoon Minced shallots 2 teaspoons Minced garlic 4 cups Day old white bread cubes - (abt 10 oz) 2/3 cup Milk 2 Eggs -- beaten 2 tablespoons Finely-chopped parsley 2/3 cup Flour Salt -- to taste Freshly-ground black pepper -- to taste 4 small Whole flounder Emeril’s Essence -- see * Note 1/2 cup Melted butter 16 Boiled new potatoes 1 1/2 cups Hollandaise sauce 1/2 cup Fried parsley 1 tablespoon Brunoise red peppers 1 tablespoon Brunosie yellow peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 375 degrees. In a large saute pan, heat the olive oil. When the oil is hot, render the pancetta until crispy, about 10 minutes. Remove the crispy bacon and set aside. Add the onions and saute until wilted, about 3 to 4 minutes. Stir in the garlic and saute for 1 minute. Add the bread and cook until the bread is crisp. Remove from the heat and turn the mixture into a mixing bowl. Bring the milk up to a boil. Stir 2/3 of the milk in the bread mixture. Stir in the beaten eggs and parsley. Season with salt and pepper. Mix in enough flour to bind the stuffing. If the stuffing becomes to dry, add a little more milk. Split each flounder down the center, remove the backbone and trim both sides of the fillet. Stuff each flounder with 1/4 of the stuffing. Place the fish on a baking sheet. Brush each fish with the melted butter and season with Emeril’s Essence. Place in the oven and bake for 15 to 20 minutes. Serve the potatoes which have been halved, tossed in butter and parsley and seasoned with salt and pepper on the bottom of the platter. Lay the fish directly on top of the potatoes. Spoon the Hollandaise over the fish and around the rim. Garnish with the fried parsley and brunoise peppers. This recipe yields 4 servings. Comments: The original recipe title as listed is “Pancetta Stuffed Flounder With Boiled New Potatoes And Hollandaise Sauce”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2420 broadcast 01-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-16-1997 - - - - - - - - - - - - - - - - - - - Per serving: 660 Calories (kcal); 44g Total Fat; (59% calories from fat); 40g Protein; 26g Carbohydrate; 268mg Cholesterol; 2497mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paneed Pork Loin, Root Vegetables, Cipollini And Field Peas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cipollini onions -- peeled Drizzle of olive oil Freshly-ground black pepper -- to taste 1 pound Assorted root vegetables -- peeled, chopped (such white potatoes, sweet potatoes, parsnips, celery root, and carrots) 4 tablespoons Butter 1/2 cup Heavy cream Freshly-ground white pepper -- to taste 6 ounces Bacon slab -- cut 1/8" cubes 2 teaspoons Chopped garlic 2 cups Fresh field peas -- cooked till tender (or dried black eyed peas) 1 cup veal reduction 1 tablespoon Finely-chopped fresh parsley leaves -- plus extra for garnish 8 Pork loins - (3 oz ea) Bayou Blast -- see * Note 2 cups Flour 2 Eggs -- beaten with 2 tablespoons Milk 2 cups Fine dried bread crumbs 1 cup Vegetable oil * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a mixing bowl, toss the onions with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 15 to 20 minutes. Remove from the oven and cool. Place the root vegetables in a saucepan and cover with water. Season with salt. Place the pan, over medium-high heat, and bring to a boil. Reduce the heat to medium and cook until tender, about 10 to 12 minutes. Remove from the heat and drain. Place the vegetables back in the pan, over the heat. Stir the vegetables for a couple of minutes to remove any excess water. Season with salt and white pepper. Add the butter and cream. Using a hand masher, mash the vegetables until smooth. Reseason with salt and pepper. Set aside and keep warm. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Add the roasted onions, garlic and peas. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring the mixture to a simmer. Reduce the heat to low, stir in the parsley and keep warm. Place each pork loin, between two sheets of plastic wrap. Using a meat mallet, pound out the pork until 1/4-inch. Remove the pork from the plastic wrap and season both sides with Bayou Blast. Season the flour, egg wash and bread crumbs with the Creole seasoning. Dredge the pork in the seasoned flour. Dip each piece of pork in the egg wash, letting the excess drip off. Dredge the pork in the seasoned bread crumbs, coating completely. In two large saute pans, heat 1/2 cup of the oil in each pan, over medium heat. When the oil is hot, add the pork and pan-fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Season with Emeril's essence. Reheat the vegetables and relish. To serve, spoon the mashed root vegetables in the center of each plate. Spoon the relish around the vegetables. Lay two pieces of pork directly on top of each pile of potatoes. Garish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Paneed Pork Loin And Mashed Root Vegetables With A Roasted Cipollini And Field Pea Relish". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B70 broadcast 10-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 953 Calories (kcal); 80g Total Fat; (75% calories from fat); 10g Protein; 50g Carbohydrate; 166mg Cholesterol; 161mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paneed Pork Medalions With Herbed Spaetzle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 three-ounce Pork tenderloin medallions 4 tablespoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 3/4 cup Flour 1 Egg -- beaten with 1 teaspoon Water 1 cup Bread crumbs 3 tablespoons Oil Herbed Spaetzle -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herbed Spaetzle" recipes which are included in this collection. Preheat oven to 350 degrees. Pound pork medallions to 1/2-inch thickness, if necessary. Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each. Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer. Refrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan heat oil, add pork and cook until first side is golden. Turn medallions and transfer pan to oven to finish cooking. Serve pork on top of Herbed Spaetzle. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 13g Total Fat; (39% calories from fat); 7g Protein; 38g Carbohydrate; 47mg Cholesterol; 247mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panied Chicken w Creamed Garlic Potatoes & Braised Kale Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 5 teaspoons Bayou Blast -- see * Note 1 cup Bread crumbs 2 tablespoons Parmesan cheese 1 teaspoon Chopped parsley 1 teaspoon Chopped basil 1 teaspoon Chopped thyme 1 teaspoon Chopped tarragon 1 teaspoon Chopped oregano 7 tablespoons Olive oil 1/2 teaspoon Salt Freshly-ground black pepper 1/2 cup Flour 1 Egg 1/2 cup Milk Braised Kale -- see * Note Creamed Garlic Potatoes -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}”, “Braised Kale” and “Creamed Garlic Potatoes” recipes which are included in this collection. Pound chicken breasts gently with a mallet to flatten breasts to even 1/4-inch thickness. Sprinkle breasts evenly with 2 teaspoons of the Bayou Blast. Combine bread crumbs with Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon of the oil, 1 teaspoon of the Creole seasoning, salt and 3 turns of pepper in a bowl. Combine flour with 1 teaspoon of the Creole seasoning in another bowl. Beat eggs and milk with the remaining 1 teaspoon Creole seasoning in a third bowl. Dredge chicken breasts first in seasoned flour, next in egg mixture and last in bread crumb mixture. Pat to make sure each piece is completely coated in crumbs. Heat the remaining 6 tablespoons oil in a large skillet over high heat. When oil is hot, add chicken breasts and saute until golden-brown, about 2 1/2 minutes on first side and 2 minutes on second side. Serve chicken breast with Braised Kale and a generous serving of Creamed Garlic Potatoes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 549 Calories (kcal); 30g Total Fat; (49% calories from fat); 36g Protein; 33g Carbohydrate; 121mg Cholesterol; 652mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panied Salmon With Dilled Creamy Pasta Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Salmon fillets - (abt 5 to 6 oz ea) -- cut on the bias into -- thin long strips 1 teaspoon Bayou Blast -- see * Note 4 tablespoons Olive oil 3/4 cup Bread crumbs 1/4 cup Parmesan cheese 2 tablespoons Fresh chopped herbs (such as parsley, dill and chives) 1 teaspoon Salt 1/2 teaspoon Freshly-ground white pepper Dilled Creamy Pasta -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Dilled Creamy Pasta” recipes which are included in this collection. Sprinkle both sides of each fillet with Bayou Blast, then rub in about 1 tablespoon of the olive oil. In a shallow bowl combine bread crumbs, Parmesan, herbs, salt and pepper, and 1 tablespoon of olive oil. Dredge fillets in bread crumb mixture, pressing firmly to make crumbs adhere. In a medium saute pan heat remaining 2 tablespoons olive oil over medium-high heat and carefully add salmon. When first side has formed a golden crust, turn carefully, reduce heat to low and cook 3 minutes more. Serve salmon on bed of Dilled Creamy Pasta. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 32g Total Fat; (65% calories from fat); 9g Protein; 30g Carbohydrate; 8mg Cholesterol; 1601mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panini Americano Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf Ciabatta bread -- sliced into 4 three-inch thick slices - (can be substituted with crusty Italian bread) 1/2 pound fresh mozzarella -- sliced into 8 slices 4 ounces Brie -- sliced 4 pieces 1/2 cup fresh corn -- blanched 2 tomatoes -- sliced Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chopped arugula Extra-virgin olive oil Slice each 3-inch slice of Ciabatta in half horizontally to make a top and a bottom piece. In a toaster oven, toast the bread for 2 minutes, or until lightly toasted. On one side of the bread, place 2 slices of the mozzarella. On the other piece of Ciabatta, place a slice of Brie. Place 1/4 of the corn on top of the Brie. Place 2 slices of tomato on top of the mozzarella. Season both sides of the panini with salt and pepper. Place the panini in the toaster oven and toast for 4 minutes, or until tomato is warm and cheese is beginning to melt. Remove from the toaster oven and top the tomatoes with some of the arugula. Drizzle with a little extra-virgin olive oil. Press the 2 halves together. Slice in half. Repeat process for the other 3 sandwiches. This recipe yields 4 sandwiches. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 8g Total Fat; (56% calories from fat); 7g Protein; 7g Carbohydrate; 28mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panned Mississippi Quail With Smashed Root Vegetables Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SWEET BARBECUE SAUCE === 3/4 cup Ketchup 2 tablespoons Brown sugar 1 1/2 teaspoons White vinegar 1 tablespoon Finely chopped onion 1 teaspoon Minced shallots 1 teaspoon Minced garlic 1 teaspoon Freshly-ground black pepper 1 teaspoon Dry mustard Salt -- to taste === SMASHED ROOT VEGETABLES === 1/2 cup Roughly-chopped carrots 1/2 cup Roughly-chopped parsnips 1/2 cup Roughly-chopped beets 1/2 cup Roughly-chopped turnips 2 tablespoons Olive oil 1 tablespoon Bayou Blast -- see * Note 1/2 cup Mashed potatoes 1/4 cup Cream 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE QUAIL === 4 whole Quail Bayou Blast 1/2 cup Seasoned flour 1 Egg -- beaten with 1 tablespoon Milk 2/3 cup Seasoned bread crumbs Oil -- for pan-frying 4 Long chives 2 tablespoons Parmigiano-Reggiano cheese * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat the oven to 400 degrees. For the sauce: Combine all the ingredients together in a small sauce pot and mix well. Allow the sauce to heat on low for 20 minutes for the flavors to marry. For the smashed root vegetables: In a mixing bowl, lightly toss the vegetables with the olive oil. Season with the Bayou Blast. Place on a baking sheet and roast for 15 minutes or until tender. Remove from the oven and place in a mixing bowl. With a potato masher, mash the vegetables until fully smashed. Season with salt and pepper. The mixture should be not too smooth, some lumps should be present. In a sauce pot, combine the smashed vegetables, mashed potatoes, cream, and butter. Heat the mixture thoroughly. Season with salt and pepper. For the quail: Season the quail breast and legs with the Creole Seasoning. Dredge the breast in the flour, shaking off any excess flour. Dip them individually into the egg wash, allow the excess to drip off. Place the quail in the bread crumbs, completely coating each side. In a saute pan, heat the oil. When the pan is smoking hot, place the quail breast, skin side down into the oil. Pan-fry the quail until golden, about 4 minutes, flip and continue frying for 4 more minutes. Remove from the pan and drain on a paper-lined plate. In a small saute pan, heat 1 tablespoon of olive oil. When the pan is smoking hot, sear the leg on each side, remove and add to the simmering barbecue sauce. To assemble: Spoon a generous amount of the sauce on the bottom of the plate. Mound the smashed vegetables in the center of the sauce. Place the quail on top of the smashed vegetables. Garnish with the legs, long chives, Parmigiano-Reggiano cheese, and Creole spice. Spoon any remaining sauce around the rim of the plate. This recipe yields 4 servings. Comments: The original recipe title as listed is “Panned Mississippi Quail With Smashed Root Vegetables Stewed BBQ Quail Legs And Sweet BBQ Sauce”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2286 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 538 Calories (kcal); 32g Total Fat; (53% calories from fat); 28g Protein; 36g Carbohydrate; 160mg Cholesterol; 1265mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panned Veal Chop Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Veal chops from rib-rack - (10 - 12 oz ea) Emeril's Essence -- see * Note 2 cups Flour 2 cups Fine dried bread crumbs 2 Eggs -- beaten with 2 tablespoons Milk 2 tablespoons Butter 2 tablespoons Olive oil * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Using a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap. Using a meat mallet, pound out each chop, about 1/2-inch thick. Season the chops with Emeril's Essence. In a shallow bowl, season the flour with Essence. In another shallow bowl, season the bread crumbs with Essence. Dredge the meat in the flour. Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely. In a large saute pan or skillet, heat the butter and oil. When the oil is hot, pan-fry each chop for about 3 to 4 minutes on each side. Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Essence. This recipe yields 4 chops. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 16g Total Fat; (37% calories from fat); 10g Protein; 48g Carbohydrate; 110mg Cholesterol; 91mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panneed Veal Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 two-ounce Veal loins Emeril's Essence -- see * Note 2 cups Flour 4 Eggs -- beaten 1/4 cup Milk 2 cups Dried fine bread crumbs Olive oil -- for frying * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season each piece of veal with Emeril's Essence. Place each portion of veal between two sheets of plastic wrap. Gently pound the veal very thin. Season the flour and bread crumbs with the Essence. In a mixing bowl, whisk the eggs and milk together. Season the egg wash with Essense. Dredge the veal in the flour. Dip the veal in the egg wash, letting any excess drip off. Dredge the veal in the bread crumbs, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the veal for 2 minutes on each side. Remove from the oil and drain on a paper-lined plate. Season the veal with Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 6g Total Fat; (16% calories from fat); 12g Protein; 49g Carbohydrate; 189mg Cholesterol; 64mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Panneed Veal w Cheese & Crab Ravioli & Red Pepper Cream Sce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Lump crab meat -- picked over for shells and cartilage 2 tablespoons Minced red peppers 2 tablespoons Minced red onions 1 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Chopped basil 2 tablespoons Heavy cream 2 tablespoons Bread crumbs 1 Fresh pasta sheet - (11" by 14") -- cut into 4" by 4" squares, 8 squares total 2 tablespoons Olive oil 3 Red peppers -- chopped 1 Jalapeno pepper -- chopped 1/2 cup Chopped white onion 1 teaspoon Minced garlic 2 ounces White wine 1 1/2 quarts Heavy cream 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 8 Veal top round cutlets - (3 oz ea) -- pounded out thin Emeril's Essence -- see * Note 1 cup Flour 2 Eggs -- slightly beaten with 2 tablespoons Milk 1 1/2 cups Brioche bread crumbs 5 Blanched asparagus spears 2 tablespoons Chiffonade basil 1/4 cup Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Heat a pot of salt water for poaching. For the ravioli: In a mixing bowl, combine crab, red peppers, onions, cheese, 1 tablespoon basil, 2 tablespoons cream and bread crumbs. Season with salt and pepper. Fill each ravioli with 1/2 cup of the filling. Seal each ravioli with some of the egg wash, using a pastry brush. For the sauce: In a sauce pan, heat the olive oil. Saute the peppers, jalapeno, onions and garlic for 2 minutes. Season with salt and pepper. Stir in the wine and cream. Bring up to a boil, reduce to a simmer. Simmer the sauce until the cream has reduced by half, about 4 to 5 minutes. Remove from the heat. With a hand-held blender, puree the sauce until smooth. Place back on the stove and mount in the butter. Season with salt and pepper. To finish the pasta: drop the ravioli in boiling salted and oiled water for 3 to 4 minutes or until the pasta is tender. For the veal: In a saute pan, heat some olive oil. Season the veal with Emeril's Essence, and season the flour and bread crumbs with Essence. Dredge the veal in the flour. Dip each piece in the egg wash, removing any excess. Dredge the veal in the bread crumbs. Fry the veal for 3 minutes on each side or until golden. Remove from the pan and place on a paper-lined plate. Season with Essence. Remove the pasta from the water and drain. Season with olive oil, salt and pepper. Spoon the sauce in the center of platter. Lay the ravioli in the center of sauce. Place the veal against the ravioli Garnish with the asparagus spears, basil and cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1569 Calories (kcal); 150g Total Fat; (85% calories from fat); 15g Protein; 44g Carbohydrate; 610mg Cholesterol; 260mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panzanelea (French Bread Salad) Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil -- for frying 1/2 French bread loaf -- cut 1” cubes Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Chiffonade of basil 3 tablespoons Extra-virgin olive oil 1 tablespoon Balsamic vinegar 1 teaspoon Minced garlic 4 Italian Roma tomatoes -- cut 1/2” slices 1/4 pound Fresh Mozzarella cheese -- cut 1/2” slices For croutons: In a large saute pan, heat the olive oil. When smoking hot, add the bread cubes and fry until golden, about 3 to 4 minutes. Stir often to prevent from sticking. Remove from pan and drain on a paper-lined plate. Season with salt and pepper. Toss the remaining ingredients together in a mixing bowl. Season with salt and pepper. To assemble, toss the fried bread with the other ingredients and place on a platter. Can be made ahead of time, by keeping the bread separate until serving. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2270 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 12g Total Fat; (43% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 345mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panzanella Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Olive oil 2 Garlic cloves 1/2 French baguette -- cut into 1" cubes 3 tablespoons Chiffonade of basil 1/4 cup Extra-virgin olive oil -- plus 1 tablespoon Extra-virgin olive oil 3 tablespoons Balsamic vinegar Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Minced garlic 1/2 small Red onion -- julienned 4 Roma tomatoes -- seeds removed, and julienned 1/2 pound Mozzarella Cheese -- cut into 1" cubes 1/2 pound Salami -- cut into 1" cubes 1 Radicchio head -- julienned In a large saute pan, heat the olive oil and garlic cloves. When the oil is hot, add the bread cubes and fry until golden and crispy, about 3 minutes. Stirring often to prevent the bread from sticking together. Remove the bread from pan and drain on a paper-lined plate. Season with salt and pepper. In a mixing bowl, toss the remaining ingredients together and season with salt and pepper. Season the radicchio with olive oil, salt and pepper. Cover the base of the platter with the radicchio. To assemble, toss the fried bread with the other ingredients and mound on a platter. Can be made ahead of time, by keeping the bread separate until serving. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 977 Calories (kcal); 100g Total Fat; (91% calories from fat); 14g Protein; 8g Carbohydrate; 58mg Cholesterol; 568mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Papa’s Island Pig Feet Soup With Wild Mountain Mushrooms Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Pork Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Pig's feet -- cut 2” pieces 8 cups Chicken stock 2 Onions -- quartered 2 Celery stalks -- cut 2” long pieces 1 tablespoon Chopped garlic 8 Star anise 3/4 cup Raw peanuts 1 cup Sliced shiitake mushrooms 1 cup Chopped mustard cabbage 1 1/2 teaspoons Peeled, minced fresh ginger Salt -- to taste Freshly-ground black pepper -- to taste In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1 1/2 hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve. This recipe yields 6 servings. Comments: The original recipe title as listed is ”Papa’s Island Pig Feet Soup With Wild Mountain Mushrooms, Mustard Cabbage, Peanuts And Ginger”. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 20g Total Fat; (56% calories from fat); 24g Protein; 10g Carbohydrate; 101mg Cholesterol; 2936mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parmesan Cheese Toast Points Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Condiments Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 French baguette - (12-inch) -- sliced 2" slices 1 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Finely-chopped parsley 1 teaspoon Minced garlic 1/3 cup Homemade mayonnaise Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 400 degrees. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. This recipe yields 6 croutons. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Parsnip Cake With Cinnamon And Walnut Icing Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter -- plus 2 teaspoons Butter 1/2 cup Vegetable oil 1 cup Sugar 1 cup Brown sugar 2 cups Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 2 teaspoons Ground cinnamon 1 pinch Salt 4 Eggs 3 cups Shredded parsnips 1 cup Ground walnuts 1 teaspoon Pure vanilla extract 8 ounces Cream cheese -- softened 1 cup Chopped walnuts 4 cups Powdered sugar 1 cup Simple syrup (1 cup water and 1 cup sugar heated until sugar is dissolved) Preheat the oven to 350 degrees. Grease 2 (9-inch) round cake pans. In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar. Cream the mixture until smooth. Sift the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt into a small mixing bowl. Add the egg to the butter/sugar mixture, one at a time. Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time. Add the parsnips, ground walnuts and vanilla. Mix well. Pour the batter into the prepared pans and spread evenly. Place in the oven and bake for about 30 to 40 minutes or until the center sprigs back when touched. Remove from the oven and cool. In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter. Mix well. Add the walnut pieces and remaining 1 teaspoon cinnamon. Mix well. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable. To assemble, slice each cake in half. Place one half in the center of a serving plate. Brush the top of the cake with the simple syrup. Spread 1/2 cup of the frosting over the first layer. Repeat the above process until all of the layers are used. Ice the entire cake with the remaining frosting. Refrigerate the cake for 30 minutes. Slice the cake and serve. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C07) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 756 Calories (kcal); 43g Total Fat; (49% calories from fat); 10g Protein; 87g Carbohydrate; 126mg Cholesterol; 400mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parsnip Puree Cream Soup With Root Vegetable Beignets Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fritters Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Parsnips -- peeled, and roughly-chopped 3 cups Heavy cream 4 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste === FRITTERS === 1/2 cup Grated carrots -- blanched 1/2 cup Grated parsnips -- blanched 1 cup Grated celery root - (1 to 2 cups) -- blanched 1/2 cup Grated salsify -- blanched 2 cups Flour 1 tablespoon Baking powder 1 Egg Milk -- as needed Salt -- to taste Freshly-ground black pepper -- to taste Emeril's Essence -- see * Note === GARNISH === 2 tablespoons Chopped parsley 2 tablespoons Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For the soup: Combine all the ingredients in a small stock pot. Over medium-high heat, cook the mixture until the parsnips are tender, about 30 minutes. The mixture will have reduced by half. Puree the mixture. Season with salt and pepper. (If the mixture is too thick, thin with warm cream or chicken stock. If the soup is too thin, place back on the stove and reduce on medium heat until the excess liquid has reduced.) For the fritters: Combine all the ingredients, adding enough milk to hold mixture lightly together. Mix until well incorporated. Season with salt and pepper. In the fryer, dip a heaping tablespoon of the mixture into the hot oil. Six to eight fritters can be dropped at the same time, depending on size of fryer. They should not be over crowded. Stir the fritters occasionally to prevent from sticking together. Fry the fritters for 2 to 3 minutes or until golden in color. Remove and allow to drain on a paper-lined plate. Season with Emeril's Essence. Ladle the soup into a bowl. Place three fritters in the center. Garnish with chopped parsley, Parmigiano-Regganio cheese, and Essence. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2306 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4140 Calories (kcal); 274g Total Fat; (59% calories from fat); 59g Protein; 364g Carbohydrate; 1166mg Cholesterol; 10483mg Sodium Food Exchanges: 21 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 53 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parsnip Slaw Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Julienned parsnips 1/2 cup Crabmeat -- picked over 1/4 cup Very thinly-sliced scallions 2 tablespoons Diced red peppers 1 1/2 teaspoons Champagne vinegar 2 tablespoons Mild olive oil Combine all ingredients and refrigerate. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (11% calories from fat); 6g Protein; trace Carbohydrate; 26mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Parsnip-Carrot Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive oil 2 teaspoons Chopped garlic 1 cup Chopped onions 1/2 pound Carrots -- sliced 1/2 pound Parsnips -- sliced 1 quart Chicken stock 3/4 cup Half-and-half 2 tablespoons Chopped fresh parsley Chopped chives -- to taste Crumbled crisped bacon -- for garnish In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 3g Total Fat; (22% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2172mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Passover Brisket Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds brisket - (to 10 lbs) Garlic cloves -- to taste 1 quart beef stock (unsalted or low salt) 3 large onions -- sliced 3 tablespoons vegetable oil 2 teaspoons salt 2 teaspoons Emeril’s Original Essence -- see * Note 1 teaspoon freshly-ground black pepper -- or to taste 1 teaspoon onion powder 1 teaspoon garlic powder 1 cup ketchup 1 cup chili sauce 1 cup brown sugar * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 500 degrees. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium-high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) This recipe yields 8 to 10 servings. Comments: Brisket is better if made a day in advance. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A33) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 5g Total Fat; (26% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 905mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse, with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta And Swiss Chard In Broth With Meatballs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices white bread 1 cup water 1/4 pound ground veal 1/4 pound ground beef chuck 1/4 pound ground pork 1/4 cup minced onions 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon freshly-ground black pepper 1/4 cup finely-chopped green onions 2 quarts beef stock 1/2 pound dried pasta sheets -- broken small pieces 1 pound Swiss chard -- cleaned, stemmed, and shredded 4 ounces Parmigiano-Reggiano cheese -- grated Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 minutes. Remove the bread from the bowl, squeezing out the excess liquid. In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well. To test the seasoning of the mixture, bring a small pot of water to a boil. Form the mixture into a small ball and blanch in the water for 3 to 4 minutes. Remove from the water, cool slightly and taste. Adjust the seasoning accordingly. Form the meat mixture into small balls, about the shape of quarter. Bring the beef stock to a simmer, add the meat balls and cook for 25 to 30 minutes. Add the pasta and Swiss chard, continue to cook until the pasta is tender, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish with the cheese. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 9g Total Fat; (41% calories from fat); 15g Protein; 13g Carbohydrate; 44mg Cholesterol; 5130mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta Con Sarde Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil -- plus 3 tablespoons Olive oil 1 pound Fresh sardines Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Flour 1 pound Small, dried macaroni 1 pinch Saffron 1 cup Small-diced onions 6 Canned anchovies -- drained 1 tablespoon Chopped garlic 1 Fennel bulb -- cooked until tender and diced small 2 tablespoons Sultanas 2 tablespoons Pine nuts 1 1/2 cups Water Preheat the oven to 350 degrees. Grease a medium casserole dish with 1 tablespoon of the olive oil. Clean the sardines by removing the heads and filleting. Season the fillets with salt and pepper. Season the flour with salt and pepper. Dredge the fillets in the flour, coating completely. In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, pan-fry the fillets for a couple of minutes on each side, until golden brown. Remove and drain on paper towels. Set aside. Bring a pot of salted water to a boil. Add the pasta and cook al dente. In a saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the saffron and onions. Season with salt and pepper. Saute until wilted, about 4 to 6 minutes. Using the back of a fork, mash the anchovies to form a paste. Add the anchovies, garlic, fennel, sultanas and pine nuts. Season with pepper. Saute for 2 minutes. Stir in the water and continue to cook for 1 minute. Remove from the heat. Drain the pasta and cool in cold water for a few minutes. Toss the pasta with 3/4 of the anchovy mixture. Mix well. Season with salt and pepper. Spoon half of the pasta mixture into the prepared casserole dish. Lay the sardines over the pasta. Spoon the remaining pasta over the sardines. Pour the remaining anchovy sauce over the pasta. Place in the oven and cook for 10 minutes. Remove from the oven and serve. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C16) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 27g Total Fat; (62% calories from fat); 7g Protein; 29g Carbohydrate; 5mg Cholesterol; 254mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta With Duck Confit Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Duck fat -- or less 2 tablespoons Finely-diced carrots 2 tablespoons Finely-diced celery root 2 tablespoons Finely-diced Shiitake mushrooms 2 tablespoons Finely-diced onions 2 tablespoons Finely-diced beets 2 cups Chunky meat, pulled from Confit Of Duck -- see * Note 1 tablespoon Chopped thyme 1 cup Poultry stock 1/2 pound Pasta sheets -- freshly torn -- into pieces Salt -- to taste Freshly-ground black pepper -- to taste Parmesan cheese -- for garnish * Note: See the "Confit Of Duck" recipe which is included in this collection. Heat a large pot of salted water to a boil for pasta. In a large saute pan heat 1 teaspoon of duck fat, add vegetables and Confit Of Duck and cook 4 minutes, tossing often. Add thyme and stock, bring to a boil and allow liquid to begin reducing. Meanwhile cook pasta until al dente, drain and add pasta directly to saute pan. Toss to combine, adding more duck fat for flavor, if desired. Season to taste; black pepper goes well with this dish. Top with freshly-grated cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-100 broadcast 01-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 13g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 13mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta With Peas And Bacon Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Tortellini, cheese filled 3 ounces Fresh bacon - (abt 1/4 cup) -- julienned 2 tablespoons Chopped onions 1/2 cup Fresh peas -- blanched (or 4 oz frozen peas) 2 tablespoons Freshly-grated Parmesan cheese 6 ounces Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === Freshly-grated Parmesan cheese Chopped fresh parsley -- optional Place tortellini in the pot of boiling water. In a large skillet, cook the bacon until crispy. Remove bacon with a slotted spoon, place on a paper towel to drain. Pour out all the bacon grease except for 1 tablespoon. In the same skillet place the onion and cook for 2 minutes, or until golden. Pour in the cream, and reduce until lightly thickened. Remove the pasta from the water when it is al dente, about 8 minutes. Drain and add the pasta to the cream mixture. Add bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan cheese and chopped parsley if desired. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 32g Total Fat; (85% calories from fat); 4g Protein; 8g Carbohydrate; 117mg Cholesterol; 34mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pastrami Spice-Encrusted Venison With Huckleberry Ketchup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coriander seeds 2 tablespoons mustard seeds 2 tablespoons white peppercorns 2 tablespoons allspice berries 6 dried red chiles - (to 8) 1 piece dried gingerroot - (2" long) 1 piece cinnamon stick - (2" long) 6 dried bay leaves 4 tablespoons Kosher salt 1 cup juniper berries 4 tablespoons sugar 4 pounds venison loin -- trimmed of excess fat and silver skin 1/4 cup vegetable oil Huckleberry ketchup -- for serving In a spice mill or with a mortar and pestle, grind the spices and sugar into a paste, working in batches as necessary. Combine the ground spices in a small bowl. On a sheet of plastic wrap place the venison loin and lightly dust on all sides with the pastrami spices, then wrap tightly. Refrigerate the wrapped loin for at least 12 hours and up to 24 hours. Preheat oven to 400 degrees. In a large sauté or roasting pan heat the vegetable oil over high heat. Add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. Place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into its center reads 142 degrees. Remove the loin from the oven, and let rest covered for 15 minutes before carving and serving with the huckleberry ketchup. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D79) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 10g Total Fat; (58% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 3763mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pate Pastry Dough Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 2 teaspoons salt 1/2 cup butter -- cold 3/4 cup lard -- cold 2 egg yolks 4 tablespoons ice cold water - (to 5 tbspns) In a mixing bowl, combine the flour and salt. Mix well. Add the butter and the lard and mix until the mixture resembles coarse crumbs. Add the egg and the water and let sit for 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough, on a floured surface, into a rectangle 25 to 20 inches in diameter and 1/8-inch thick. Gently fold the dough in half and then in half again so that you can lift it without tearing it, and unfold into a 12- by 3 1/2- by 2 1/2-inch earthenware terrine mold. This recipe yields pastry for one pate. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C65) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 4136 Calories (kcal); 261g Total Fat; (57% calories from fat); 58g Protein; 382g Carbohydrate; 820mg Cholesterol; 5224mg Sodium Food Exchanges: 25 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 50 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Patrick Clark’s Lemon Pudding Cake With Fresh Raspberries Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- separated 1 3/4 cups sugar 1/4 cup all-purpose flour 1 cup freshly-squeezed lemon juice 1/4 teaspoon salt 1 1/4 cups milk 4 cups fresh raspberries 8 sprigs fresh mint Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a parchment lined 9 by 13-inch cake pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut into 8 (3-inch) circles with a ring cutter. To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve. To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 4g Total Fat; (12% calories from fat); 5g Protein; 56g Carbohydrate; 99mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 3 Other Carbohydrates NOTES : Recipe from "Cooking with Patrick Clark", by The Patrick Clark Family Trust and Charlie Trotter, published by Ten Speed Press, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Patty Melts With Onion Rings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Hamburger patties - (4 oz ea, 1/2" thk) Salt -- to taste Freshly-ground black pepper -- to taste 1 small Onion -- julienned 4 slices Cheddar cheese - (1 oz ea) 1 tablespoon Vegetable oil 8 slices Rye bread 1 1/2 cups Flour 2 Egg yolks 3/4 cup Flat beer - (to 1 cup) 2 Onions -- cut into 1" rings, and separated Oil -- for frying Preheat the griddle. Preheat the fryer. Season the patties with salt and pepper. Place the patties on the hot griddle and cook for 3 to 4 minutes, flip the patties over and continue to cook. Add the julienned onions to the griddle and saute for 4 to 5 minutes or until wilted. Season the onions with salt and pepper. In a mixing bowl, whisk the flour, eggs and beer together. Season the batter with salt and pepper. Season the onions with salt and pepper. Dip each onion ring in the batter, coating completely and letting the excess drip off. Carefully lay the onion rings in the hot oil and fry until golden-brown, 3 to 4 minutes, stirring occasionally for over-all browning. Remove the onions rings from the oil and drain on a paper-lined plate. Season the rings with salt and pepper. During the last couple of minutes of cooking, place one piece of cheese on each patty. After the cheese has melted remove the patties from the griddle and set aside. Top each patty with the sauteed onions. Oil both sides of the bread and place on the griddle. Cook the bread for 1 to 2 minutes on each side or until toasted. Remove the bread from the griddle and place patties in-between. Serve the patty melts with the onions rings. This recipe yields 4 Blue Plate Lunch Specials. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 9g Total Fat; (18% calories from fat); 13g Protein; 74g Carbohydrate; 106mg Cholesterol; 429mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Champagne Punch Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Ripe peaches -- peeled, pitted, -- and sliced 2 cups Water 2 cups Sugar 1 bottle Chilled champagne In a small saucepan combine the peaches, water, and sugar, stir until sugar is dissolved, and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool completely. Transfer mixture to a bowl and using an immersion blender or transfer mixture to a blender, puree until very smooth. Place in the refrigerator and chill for 1 hour. When ready to serve, place 2 tablespoons of the peach puree in a champagne glass and top with your favorite chilled champagne. This recipe yields 1 quart of punch. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2209 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1548 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 400g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Peach Clafouti With Peach Ice Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Fresh peaches - (abt 4 cups) -- peeled, sliced 1 cup Sugar 1/4 cup Grand Marnier 2 tablespoons Cornstarch -- plus 2 tablespoons Water -- to form slurry === BATTER === 1 cup Sugar 4 Egg yolks 4 whole Eggs 1/4 cup Heated milk 2 tablespoons Melted butter 1/2 cup Flour 2 scoops Peach ice cream Fresh mint Cinnamon Preheat oven to 375 degrees. Combine the peaches, sugar, Grand Marnier, and slurry together in a sauce pot. Bring up to a boil and reduce to a simmer. Reduce to a syrup consistency, about 3 to 4 minutes. For the batter: In a standing electric mixer, whip the sugar and eggs together until light in color and ribbon-like in texture, about 3 minutes. Mix the milk and butter together and incorporate into the egg mixture. Fold the flour into the egg mixture. In a 13- by 9-inch baking pan, cover the bottom of the pan with the peach mixture. Spoon the batter over the peaches, spreading evenly. Bake for 30 to 35 minutes or until the batter has set and is slightly golden-brown. Spoon the clafouti into a bowl and top with the peach ice cream. Garnish with fresh mint and cinnamon. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2760 Calories (kcal); 62g Total Fat; (20% calories from fat); 40g Protein; 487g Carbohydrate; 1661mg Cholesterol; 492mg Sodium Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peaches And Cream Jelly Roll Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 8 large eggs 1 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 cup bleached all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter -- plus 2 teaspoons unsalted butter -- at room temperature === FOR THE FILLING === 5 large egg yolks 3/4 cup cornstarch 2 1/2 cups heavy cream 1 1/2 cups sugar === FOR THE PEACHES === 2 tablespoons unsalted butter 1/2 cup light brown sugar 1/8 teaspoon ground cinnamon 4 medium fresh peaches -- peeled, pitted, and cut into 1/4" wedges 1/4 cup rum === TO FINISH === 1 cup sweetened whipped cream 8 fresh mint sprigs Shaker of confectioners' sugar Preheat the oven to 350 degrees. For the Cake: With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes. Sift the flour, baking powder, and salt together in a medium-size mixing bowl. Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla and 2 tablespoons of the butter. Mix gently. Grease a 17- by 12-inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter. Sprinkle with the remaining 2 tablespoons sugar. Pour the cake batter into the prepared pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper. For the Filling: In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. For the Peaches: Heat the butter in a large saute pan over medium-high heat. Add the light brown sugar and cinnamon, stir until it dissolves. Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes. Add the rum, carefully ignite it, and flambe the peaches. Remove from the heat and allow to cool for about 10 minutes. Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable. To Assemble: Place the parchment-lined cake on a work surface. Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times. Using a small pallet knife, spread the peach mixture evenly over the cake. Spread the pastry cream evenly over the peaches. Starting at one end (lengthwise) and using the paper underneath, roll the filled cake as tightly as possible. Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator and slice diagonally 2 inches thick. Place on each serving plate. Garnish with whipped cream, mint and powdered sugar. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C39) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 790 Calories (kcal); 42g Total Fat; (47% calories from fat); 9g Protein; 94g Carbohydrate; 440mg Cholesterol; 189mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter And Chocolate Praline Ice Cream Sandwiches Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Whole milk 2 cups Heavy cream 2 cups Sugar 6 ounces Semi-sweet chocolate -- melted 8 Egg yolks -- beaten 1 recipe Peanut Butter And Chocolate Pralines -- see * Note 2 Chocolate Pound Cake loaves - (1 lb ea) -- store-bought, cut into 1/4" slices * Note: See the "Peanut Butter And Chocolate Pralines" recipe which is included in this collection. In a large saucepan, over medium heat, combine the milk, cream, and sugar. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Whisk in the chocolate. Whisk some of the hot milk mixture into the beaten eggs. Add the egg mixture to the remaining milk and continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into an ice cream machine and follow the instructions for the churning time. Fold in the pralines and freeze in 1 pound loaf pans. Yield: about 1/2 gallon. After the ice cream is firm, remove from the pan. Slice the ice cream into 1/2-inch slices. Place one slice of ice cream between two slices of pound cake, forming a sandwich. Repeat process until all of the cake is used. Wrap each sandwich in plastic wrap and freeze until ready to use. When ready, unwrap and serve. This recipe yields about 16 servings. Comments: The original recipe title as listed is "Chocolate Pound Cake And Peanut Butter And Chocolate Praline Ice Cream Sandwiches". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 16g Total Fat; (51% calories from fat); 4g Protein; 29g Carbohydrate; 155mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter And Chocolate Praline Ice Cream Sandwiches II Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon unsalted butter -- plus 1/2 pound unsalted butter - (2 sticks) -- at room temperature 1/2 teaspoon bleached all-purpose flour -- plus 1 1/2 cups bleached all-purpose flour 1 1/4 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 pinch salt === VANILLA-PRALINE ICE CREAM === 2 cups milk 2 cups heavy cream 1 cup sugar 1 vanilla bean -- split, scraped 6 large egg yolks 8 Peanut Butter And Chocolate Pralines -- crumbled == PEANUT BUTTER AND CHOCOLATE PRALINES == 1 pound light brown sugar (abt 3 firmly packed cups) 3/4 cup evaporated milk 1/8 teaspoon salt 1 tablespoon unsalted butter 3 tablespoons creamy peanut butter 2 teaspoons unsweetened cocoa powder 2 cups pecan pieces Preheat the oven to 350 degrees. Butter and flour a 9- by 5- by 3-inch loaf pan with 1/2 teaspoon of the butter and 1/2 teaspoon of the flour. In a large mixing bowl, cream the remaining 1/2 pound (2 sticks) butter and the sugar together with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Beat in the vanilla. Into a medium-size mixing bowl, sift the remaining 1 1/2 cups flour, the cocoa, baking powder, and salt together. Add 1/3 of the flour mixture at a time to the butter-sugar mixture, beating after each addition. Spoon the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let cool completely on the rack. Vanilla-Praline Ice Cream: In a medium-size, nonreactive saucepan over medium heat, combine the milk, cream, sugar, and vanilla bean and pulp. Whisk to dissolve as the mixture heats. Heat the mixture to the scalding point (when bubbles form around the edges of the pan); do not let it boil. Remove from the heat. Beat the egg yolks in a large mixing bowl. Add the hot cream mixture about 1/4 cup at a time to the beaten yolks, whisking well after each addition. Pour the mixture back into the saucepan and cook, stirring over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes, do not let it boil. Remove from the heat and strain through a fine-mesh strainer into a glass bowl. Cover the top of the mixture with plastic wrap (this will keep a skin from forming) and let cool. Place the mixture in the refrigerator and chill completely. Pour the mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. Once the ice cream is almost ready, about 5 minutes before the churning time is complete, add the crumbled pralines through the ingredients spout. Continue to churn until the ice cream freezes. Line an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan with plastic wrap. Scoop the ice cream into the pan, smooth the top, cover, and freeze until firm, about 4 hours. When ready to assemble the ice cream sandwiches, lift the ice cream out with the plastic wrap. Peanut Butter and Chocolate Pralines: Combine the brown sugar, milk, salt, butter, peanut butter, and cocoa in a large saucepan over medium-high heat. Stir to dissolve as the mixture heats. Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan and reaches 234 degrees to 240 degrees on a candy thermometer, or the soft ball stage (that is, when a bit of the mixture is dropped into cold water, it forms a soft ball that flattens), about 12 minutes. Remove from the heat and stir in the pecans. Drop the mixture by the tablespoonful onto a waxed or parchment paper on a baking sheet and let cool completely. Lift the pralines off the paper with a thin knife. Pralines can be stored in an airtight container at room temperature for up to 2 weeks. Makes about 1 1/2 dozen pralines) To Assemble: After the ice cream is firm, remove it from the pan. Cut the ice cream into 16 slices. Place 1 slice of ice cream between 2 slices of pound cake, forming a sandwich. Repeat the process until all of the cake is used. Wrap each sandwich in plastic wrap and freeze until ready to serve. To serve, unwrap the sandwiches and serve each with a praline on the side. This recipe yields 16 ice cream sandwiches. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-20-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 406 Calories (kcal); 17g Total Fat; (36% calories from fat); 5g Protein; 61g Carbohydrate; 177mg Cholesterol; 123mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter And Chocolate Pralines Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1 cup Light brown sugar - (packed) 1/2 cup Melted semi-sweet chocolate 1/2 cup Sweetened condensed milk 2 tablespoons Corn syrup 1 tablespoon Butter 1 pinch Salt 3 tablespoons Creamy peanut butter 1 1/2 cups Pecan pieces In a heavy saucepan, over medium heat, combine all of the ingredients except the pecan pieces. Stir until the sugar dissolves. Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan, about 12 minutes. Add the pecans and continue to stir until mixture thickens, about 8 minutes, and reaches 234 to 240 degrees on a candy thermometer, or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the tablespoonful onto waxed paper. Let cool and lift the pralines with a thin knife. This recipe yields 1 1/2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 1g Total Fat; (14% calories from fat); 1g Protein; 17g Carbohydrate; 5mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter Cream Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Cream cheese -- at room temperature 3/4 cup Confectioners' sugar 1/2 cup Crunchy peanut butter 2 tablespoons Milk 1/2 cup Chopped roasted peanuts 4 cups Heavy cream -- whipped until thick 1 Prepared 9-inch graham cracker crust 1/2 cup Chopped salted peanuts 1 cup Chocolate sauce 1/4 pound Chocolate -- shaved into curls Fresh mint sprigs Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place one piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 678 Calories (kcal); 67g Total Fat; (85% calories from fat); 9g Protein; 16g Carbohydrate; 195mg Cholesterol; 211mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Molasses 2 tablespoons Chopped shallots 1 tablespoon Soy sauce 1 tablespoon Sugar Juice of 1 lemon 1 teaspoon Crushed red pepper flakes 1 teaspoon Chopped garlic 1/2 cup Smooth peanut butter In a small saucepan combine molasses, shallots, soy sauce, sugar, lemon juice, red pepper flakes, garlic and 1 cup of water. Bring to a boil and simmer for 2 minutes. Add peanut butter, stirring until smooth. Pour into a pretty bowl for serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2152 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 951 Calories (kcal); 66g Total Fat; (58% calories from fat); 34g Protein; 71g Carbohydrate; 0mg Cholesterol; 1649mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Tart Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Homemade or prepared puff pastry sheets 1 Egg -- lightly beaten with 1 teaspoon Water -- for glaze 2 Ripe pears -- halved, peeled, and cored 2 tablespoons Sugar 1 tablespoon Cinnamon 1 teaspoon Nutmeg Caramel sauce -- for serving Preheat oven to 350 degrees. Roll out 1 sheet of puff pastry into a rectangle about 8 by 5 inches. Cut 1/2 sheet puff pastry into 4 1/2-inch strips to use as borders. Brush edges of pastry sheet with egg wash and attach strips. Use a fork to prick bottom of shell, but do not prick borders. Place on baking sheet. Cut pears lengthwise through bottom of pear half, leaving them attached at stem end. Press pears lightly to fan. Use a spatula to transfer pear halves to top of puff pastry shell. Sprinkle with sugar and spices. Brush top of borders with remaining egg wash, taking care not to let it drip over sides. Bake 25 minutes, or until pears are tender and borders are puffed and golden-brown. Serve warm drizzled with caramel sauce. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 1g Total Fat; (24% calories from fat); 1g Protein; 8g Carbohydrate; 47mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peas And Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Shelled green peas 1 package Fresh cheese tortellini -- blanched, shocked 2/3 cup Extra-virgin olive oil 2 tablespoons Balsamic vinegar 2 teaspoons Minced garlic 2 tablespoons Chiffonade fresh basil Honey -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Small-diced Italian Roma tomatoes 1/2 small Red onion -- julienned 1/2 pound Proscuitto -- julienned 1/2 cup Grated Asiago cheese 2 tablespoons Chiffonade fresh basil 4 slices Focaccia Bring a pot of salted water up to a boil. Blanch the peas for 1 to 2 minutes. Remove the peas and drain. Shock the peas in an ice bath and drain. In a mixing bowl, whisk the extra-virgin olive oil and balsamic together. Add the garlic and basil. Season with honey, salt and pepper. In a mixing bowl, combine the peas, pasta, tomatoes, onions, and proscuitto together. Toss with the vinaigrette. Season with salt and pepper, if needed. Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1846 Calories (kcal); 53g Total Fat; (26% calories from fat); 42g Protein; 294g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peasant Style Fish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Halibut fillet - (8 oz) -- skinned Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Olive oil 1/4 cup Cooked lentils 2 tablespoons Sliced green olives 1 tablespoon Chopped tomatoes 1 tablespoon Chopped shallots 1/2 tablespoon Balsamic vinegar 1/4 cup Reduced beef stock 1 tablespoon Chopped parsley -- for garnish Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2148 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1997 - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 41g Total Fat; (83% calories from fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Cod Fish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cod fillets - (6 oz ea) 1/4 cup Olive oil === PECAN CRUST === 2 cups Roasted pecans 1/2 cup Bread crumbs 1 tablespoon Emeril's Essence -- see * Note 1 cup Fried shoestring potatoes 1 cup Creole Meunier sauce -- warm (any beurre blanc sauce with 1 tablespoon Emeril's Essence added) 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat oven to 400 degrees. In a food processor, combine all the ingredients for the pecan crust. Puree the mixture until it resembles a mealy texture. Season the cod with Emeril's Essence. In a saute pan, heat the olive oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and flip over. Top each fish with the pecan crust and finish cooking in the oven. Bake the fish for 6 to 8 minutes or until the crust is golden-brown and the fish is cooked all the way through. Spoon the sauce in the center of the plate and around the rim. Lay the fish in the center of the sauce. Pile the shoestring potatoes on top of the fish. Garnish with the green onion and red peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 50g Total Fat; (79% calories from fat); 6g Protein; 22g Carbohydrate; 0mg Cholesterol; 117mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Duck Confit And Wilted Spinach Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Finely-chopped bulk andouille 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Finely-chopped yellow onions 1/4 cup Balsamic vinegar 3/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Fresh spinach -- cleaned, stemmed, and firmly packed 1 cup Julienned red onions 1 cup Roasted pecans 1 1/2 cups Flour Emeril's Essence -- see * Note 1 Egg -- beaten with 1 tablespoon Milk 4 Duck confit legs * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a hot saute pan, render the andouille for 1 minute. Add the shallots, garlic, and onions. Saute for 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the 3/4 cup of olive oil. Season with salt and pepper. In a food processor, combine the pecans and 1/2 cup of the flour. Pulse until a fine ground crust is formed, but not pureed like a paste. Season the crust with Emeril's Essence. In a shallow bowl, season the remaining flour with salt and pepper. Season the egg wash and the legs in the seasoned flour. Dip each leg in the egg wash, letting the egg wash, drip off. Dredge the legs in the pecan crust, coating the leg completely. In a large saute pan, heat the remaining olive oil. When the oil is hot, lay each leg into the hot oil. Pan-fry the legs for 3 minutes on the first side, flip the legs over and remove the pan from the heat. Place the pan in a 400 degree oven. Cook the duck legs for 6 minutes. In a large mixing bowl, toss the spinach, red onions and vinaigrette together. Add to a hot skillet until spinach is just wilted. Season with salt and pepper. Mound the greens in the center of four plates. Lay each leg on top of the greens. Garnish with black pepper. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 744 Calories (kcal); 60g Total Fat; (70% calories from fat); 10g Protein; 46g Carbohydrate; 47mg Cholesterol; 42mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Mozzarella Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Brunch Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Roasted pecans 1 1/2 cups Flour Emeril's Essence -- see * Note 2 Eggs -- beaten with 2 tablespoons Milk 8 slices Fresh Mozzarella - (2 oz ea) Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Olive oil -- plus 3 tablespoons Olive oil 1 medium Yellow onion -- julienned 1 medium Red onion -- julienned 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/4 cup Rice wine vinegar 1 tablespoon Honey 8 cups Stemmed, cleaned fresh spinach Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a food processor, puree the pecans until smooth. Add enough flour to bind the pecans and form a crust, about 1/2 cup. Season the crust with Emeril's Essence. Season the remaining flour with Essence. Season both sides of Mozzarella cheese with salt and white pepper. Dredge each slice of cheese in the flour. Dip each slice in the egg wash, removing any excess. Dredge the slices in the pecan crust, covering the entire slice completely. Set the cheese aside. In a sauce pan, heat a tablespoon of the olive oil. When the oil is hot, saute the onions until they caramelize, about 8 minutes. Add the shallots and garlic. Whisk in the olive oil and vinegar. Stir in the honey to taste. Bring the dressing up to a simmer. Season with salt and black pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cheese for 1 to 2 minutes on each side or until the crust is golden. Remove from the oil and drain on a paper-lined plate. Season with Essence. Toss the spinach with the dressing and mound in the center of the plate. Arrange the cheese around the greens. Garnish with black pepper around the rim. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2365 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1188 Calories (kcal); 103g Total Fat; (75% calories from fat); 13g Protein; 61g Carbohydrate; 95mg Cholesterol; 36mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 20 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Rabbit Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Bread crumbs 1 cup Pecan pieces Emeril’s Essence -- see * Note 1/4 cup Creole mustard (or whole grain mustard) 4 Rabbit tenderloins - (abt 3 oz ea) 1/4 cup Vegetable oil 2 tablespoons Olive oil 1/4 cup Chopped onions 1/4 cup Chopped green onions 1/4 cup Chopped celery 1/4 cup Chopped green bell peppers 2 tablespoons Minced seeded jalapeno peppers 1 1/2 tablespoons Minced garlic 2 tablespoons Chopped fresh basil 2 teaspoons Chopped fresh thyme 2 teaspoons Chopped fresh oregano 2 Bay leaves 2 1/2 cups Peeled, seeded, chopped tomatoes 3 cups Chicken stock 1 pinch Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons Cold unsalted butter - (1/2 stick) -- cubed 2 cups Southern Cooked Greens * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. In a food processor, pulse the bread crumbs, pecan pieces and Emeril’s Essence together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely. Dredge the tenderloin in the pecan crust mixture. In a saute pan, heat the vegetable oil. When the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes. In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand-held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Re-season with salt and pepper. To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 21g Total Fat; (73% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 1735mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Southern Fried Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 1/2 pound Pecan pieces 2 cups Flour Bayou Blast -- see * Note 1 large Frying chicken - (abt 3 1/2 lbs) -- cut 8 pieces (2 breasts, 2 legs, 2 thighs, and 2 wings) Salt -- to taste Freshly-ground black pepper 3 Eggs -- beaten 3 tablespoons Milk 1 recipe Maw Maw's Slaw -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Maw Maw's Slaw With A Ginger Soy Dressing" recipes which are included in this collection. Heat the oil, over medium heat, in a large cast-iron skillet. In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Bayou Blast. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin-side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Creole seasoning. Continue frying the remaining chicken. Serve the chicken with Maw Maw's Slaw. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 4g Total Fat; (13% calories from fat); 11g Protein; 49g Carbohydrate; 142mg Cholesterol; 48mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Trigger Fish With Roasted Pecan Vegetable Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices zucchini - (1" ea, sliced lengthwise) 2 slices yellow squash - (1" ea, sliced lengthwise) 2 slices eggplant - (1" ea, sliced lengthwise) Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup olive oil 3 cups roasted pecan pieces 2 teaspoons chopped garlic 1/4 cup chopped green onions 3/4 cup Worcestershire sauce 2 whole lemons -- skin and pith removed 2 bay leaves 3/4 pound butter -- cubed and cold 1 cup bread crumbs Creole seasoning -- see * Note 4 trigger fish fillets - (6 to 8 oz ea) -- dressed 2 large Idaho potatoes -- peeled, and cut into shoestrings * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 450 degrees. Preheat the fryer. Season the vegetables with olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool completely. Medium dice the vegetables and set aside. In a large sauté pan, heat 1 tablespoon of the olive oil. Sauté the roasted vegetables, 1 1/2 cups of the pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm. In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook until it reduces by two-thirds, about 4 minutes. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated. The sauce should be thick and coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Keep the sauce warm. In a food processor, combine the remaining 1 1/2 cups of the pecans, breadcrumbs, and 2 tablespoons of the olive oil. Process until fully incorporated. Remove and season with Creole seasoning. Season the fillets with the Creole seasoning. In a large, ovenproof sauté pan, heat the remaining 1/4 cup of olive oil. When the oil is hot, add the fillets, pretty-side down first. Sauté the fillets for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the pecan crust. Place in the oven and cook for 5 minutes. Fry the potatoes until golden, about 3 to 4 minutes, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper. To serve, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place 3 piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D37) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1050 Calories (kcal); 98g Total Fat; (81% calories from fat); 7g Protein; 43g Carbohydrate; 186mg Cholesterol; 1383mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Crusted Venison With Bourbon Mash Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Venison medallions - (3 oz ea) 2 cups Roasted pecans 1/2 cup Bread crumbs 2 tablespoons Bayou Blast -- see * Note 2/3 cup Creole mustard Olive oil -- for sauteing 6 whole Roasted skin-on sweet potatoes -- - (abt 2 lbs), warm 1/4 cup Heavy cream 1/4 cup Bourbon 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Grilled Apple Reduction -- see * Note Fried sweet potato nests 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Grilled Apple Reduction" recipes which are included in this collection. For the venison: In a food processor; pulse the pecans until they are coarse and still are textured. (Do not puree the pecans because the crust will be too wet.) Add the bread crumbs and Bayou Blast. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Crust each medallion with the pecan crust. (Every inch of the medallion needs to be crusted completely.) For the mash: The potatoes should be roasted for 40 minutes at 425 degrees. Remove the skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt end pepper. To finish the venison, in a saute pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium-rare on each side. To assemble, mound the bourbon mash in the center of the platter. Fan the venison over the bourbon mash Spoon the apple reduction around the plate. Garnish with sweet potato nests, chives and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2298 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 553 Calories (kcal); 48g Total Fat; (78% calories from fat); 6g Protein; 23g Carbohydrate; 36mg Cholesterol; 181mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Pancakes With Sausage Patties And Maple Syrup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Pancakes Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 3/4 cup Toasted and chopped pecans 1 tablespoon Baking soda 3 tablespoons Brown sugar 1 teaspoon Salt 1/2 teaspoon Cinnamon 3 Eggs 1/2 teaspoon Pure vanilla extract Buttermilk -- up to 3 cups Vegetable oil -- for griddle 4 Sausage patties (such as boar, venison or duck) === GARNISH === 1/2 cup Toasted and chopped pecans Pure maple syrup In a mixing bowl combine flour, 3/4 cup pecans, baking soda, brown sugar, salt and cinnamon. Whisk in eggs, vanilla and enough buttermilk to make a thick but pourable batter. Heat a griddle over medium heat and brush lightly with oil. Cook sausage on first side, turn over and push to back part of griddle to finish cooking. Drop pancake batter by 1/4-cupfuls onto griddle and cook until little bubbles that form on top begin to pop. Turn and cook until second side is golden brown. Remove pancakes and keep warm while you prepare pancakes with remaining batter. Pile up 4 tall stacks of pancakes, lay sausage next to them, top with some remaining pecans and drizzle on syrup. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-082 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 4g Total Fat; (11% calories from fat); 11g Protein; 55g Carbohydrate; 140mg Cholesterol; 1522mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Eggs -- lightly beaten 3/4 cup Sugar 1/2 teaspoon Salt 1 1/2 cups Light corn syrup 2 tablespoons Melted butter 1 teaspoon Pure vanilla extract 1 3/4 cups Chopped pecans 1 nine-inch Pie shell -- unbaked Preheat oven to 350 degrees. In a bowl beat eggs with sugar and salt. Add corn syrup, butter and vanilla and whisk until smooth and frothy. Scatter pecans evenly in bottom of pie shell and pour egg mixture on top. Bake until filling is set, about 1 hour. Cool 30 minutes. Serve warm. This recipe yields 8 servings. Variation: Chocolate-Pecan Pie. Scatter 2 ounces chopped chocolate with pecans and stir 1/4 cup Grand Marnier liqueur into filling mixture. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-040 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 23g Total Fat; (40% calories from fat); 5g Protein; 71g Carbohydrate; 101mg Cholesterol; 265mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Pie I Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared ten-inch pie shell -- uncooked 1 3/4 cups Pecan pieces 4 Eggs -- beaten 1/2 cup Sugar 1/2 cup Light-brown sugar 1/4 cup Steen's 100 percent Pure Cane Syrup 1/4 cup Light corn syrup 1/2 teaspoon Vanilla extract 1 pinch Salt 1/2 stick Butter -- softened 1 tablespoon Flour 2 scoops Vanilla bean ice cream 1 cup Chocolate sauce -- in squeeze bottle Whipped cream -- in pastry bag Fresh mint sprigs Powdered sugar -- in shaker Preheat the oven to 375 degrees. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g Protein; 21g Carbohydrate; 109mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Pie II Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked 9-inch pie shell 1 1/2 cups Pecans 1 cup Semi-sweet chocolate chips 4 Eggs -- beaten 1/2 cup Sugar 1/2 cup Light brown sugar 1/4 cup Steen's 100 percent Pure Cane Syrup 1/4 cup Corn syrup 1/2 teaspoon Vanilla 1 pinch Salt Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. This recipe yields 1 pie. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2240 Calories (kcal); 127g Total Fat; (48% calories from fat); 35g Protein; 266g Carbohydrate; 748mg Cholesterol; 485mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 15 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Waffles With Roasted Pecan And Banana Syrup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1/3 cup Ground pecans 1/3 cup Sugar 1 tablespoon Baking powder 1/4 teaspoon Salt 2 Egg yolks 1 teaspoon Vanilla 1 3/4 cups Milk 1/2 cup Melted butter -- plus 2 tablespoons Melted butter 2 Egg whites 1 cup Pecan pieces 2 whole Bananas -- peeled, and cut into 1/2" slices 2 1/2 cups Maple syrup In a mixing bowl combine flour, pecans, sugar, baking powder and salt. In another bowl beat the egg yolks and vanilla slightly. Beat the milk and oil into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly-greased waffle iron. Close lid quickly: do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the pecan pieces and saute until golden, about 2 to 3 minutes. Add the banana slices and syrup and bring the liquid to a simmer. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1212 Calories (kcal); 40g Total Fat; (29% calories from fat); 13g Protein; 206g Carbohydrate; 198mg Cholesterol; 894mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 7 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan-Crusted Fish With Pecan Crab Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 2 cups Roughly-chopped toasted pecans 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 2 Eggs 1 tablespoon Milk 2 six-ounce Fish fillets (such as lemon fish or any firm-fleshed fi 2 tablespoons Diced red pepper 1 tablespoon Minced shallots 1 tablespoon Chopped green onions 1 tablespoon Olive oil Juice of 1 lemon 1/2 cup Crabmeat -- picked over === PECAN MEUNIERE SAUCE === Juice of 2 lemons 1/4 cup Worcestershire sauce 1 tablespoon Minced shallots 2 tablespoons Heavy cream 1 stick Butter -- chilled, and cut -- into small pieces 1/4 cup Chopped pecans 2 tablespoons Oil -- for sauteing Thinly-sliced chives -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 350 degrees. In workbowl of food processor combine 1/2 cup of flour, 1 cup of pecans, 1 teaspoon Bayou Blast, salt and pepper and process until just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 teaspoon Creole seasoning; in a third bowl whisk egg with milk. Season fish with the remaining spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mixture. Set aside on a plate. Make relish: In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat; season to taste with salt and pepper. Set aside. Make sauce: In a saucepan combine lemon juice, Worcestershire sauce and shallots, bring to a boil and reduce until thick and syrupy. Add cream and reduce by half. Reduce heat to very low. Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly. When butter is fully incorporated whisk in pecans. Taste and adjust seasonings. Set aside and keep warm. In an ovenproof saute pan heat oil until shimmering. Add fish and cook until golden. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 minutes. To serve, ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-120 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 605 Calories (kcal); 44g Total Fat; (64% calories from fat); 12g Protein; 41g Carbohydrate; 179mg Cholesterol; 465mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan-Orange French Toast Recipe By :Emeril Lagasse Serving Size : 5 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs -- lightly beaten 1/4 cup Orange juice concentrate 1/2 cup Milk 1/2 cup Finely-ground pecans 1/2 teaspoon Vanilla 1/8 teaspoon Cinnamon 1 pinch Nutmeg 10 slices French bread - ( ea 1" thick) === GARNISH === Unsalted butter Maple syrup Powdered sugar Cooked sausage links In a shallow bowl beat together eggs, orange juice concentrate, milk, pecans, vanilla, cinnamon and nutmeg. Dip bread into egg mixture, coating both sides. (Soak for 30 seconds on each side.) In a skillet melt 1 tablespoon butter and cook the bread on both sides over medium heat for 2 to 3 minutes on each side or until golden. Serve with butter, syrup, powdered sugar and sausage. This recipe yields 5 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2246 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 4g Total Fat; (58% calories from fat); 5g Protein; 2g Carbohydrate; 153mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peekytoe Crab, Fresh Asparagus And Roasted Tomato Terrine Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Roma tomatoes -- cored Drizzle of olive oil 1/4 cup chopped basil 1/4 cup fresh thyme leaves 2 teaspoons garlic -- chopped Sea salt -- to taste Freshly-ground white pepper -- to taste 1 pound fresh pencil asparagus -- trimmed 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh tarragon leaves 1 pound Peekyoe crab meat -- picked over for cartilage Drizzle of extra-virgin olive oil 2 cups maiche lettuce -- cleaned 1 tablespoon chopped fresh parsley leaves Croutons -- (optional) Preheat the oven to 400 degrees. Cut the tomatoes in half and using a small spoon, remove the seeds. Season with olive oil, basil, thyme, garlic, salt and pepper. Place on a parchment-lined baking sheet, seed-side down and roast for 25 minutes. Remove from the oven and cool. Season the asparagus with olive oil, salt and pepper. Place on a parchment-lined baking sheet and roast until tender, about 15 minutes. Remove from the oven and cool. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, and tarragon. Season with salt and pepper. Mix well. Fold in the crabmeat. Line a 12 1/2- by 4 1/2-inch rectangle porcelain terrine mold with plastic wrap, allowing the plastic to hang over the mold by 2 inches. Line the bottom of the mold with half of the tomatoes. Lay half of the asparagus over the tomatoes. Spoon half of the crab mixture over the asparagus, using the back of the spoon, press the crab mixture slightly into the vegetables. Repeat the above process with the remaining ingredients. Cover the terrine tightly with the plastic wrap. Place a couple of weights or 3 (1 pound) cans on top of the plastic to press the terrine. Refrigerate for at least 12 hours or up to 2 days. Remove from the refrigerator. Using an electric knife, slice the terrine into 1/2-inch slices. Remove the plastic wrap. Place 2 slices of the terrine onto each serving plate. Drizzle each slice with the extra-virgin olive oil. Season with salt and pepper. Mound some the maiche in the center of the plate. Garnish with parsley. Serve with the croutons, if desired. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 13g Total Fat; (61% calories from fat); 3g Protein; 15g Carbohydrate; 5mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peking Duck Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Domestic duck - (5 to 6 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups Flour -- sifted 2 Eggs 2 cups Water Vegetable oil -- for pan 1 cup Hoisin Sauce Preheat the oven to 350 degrees. Season the entire duck with salt and pepper. Place the duck in a roasting pan and roast for 2 hours. In a mixing bowl, whisk the flour, eggs, and water together. Whisk until smooth. Season the batter with salt. Oil a 6-inch diameter non-stick pan. Heat the pan over low heat. Pour 1 tablespoon of the batter into the pan. Let spread over the surface of the pan to form a very thin pancake. Cook until the pancake is set on top and cooked underneath, about 30 seconds. Flip the pancake over and continue to cook for 30 seconds. Pile the cakes on top of each other and cover with a damp towel to keep them moist. Repeat the above process until all of the batter is used. Remove the duck from the oven and remove the wings and legs. Carve the remaining meat into thin slices, reserving the skin. To assemble, smear each pancake with the Hoisin sauce. Lay the duck slices and crispy skin in the center of each pancake. Roll the pancakes, tucking the ends in, like a egg roll/envelope. Garnish each plate with either a leg or wing. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 5g Total Fat; (12% calories from fat); 10g Protein; 64g Carbohydrate; 95mg Cholesterol; 1066mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper Crusted Scallops W Crab & Fiddlehead Fern Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Olive oil 1/4 cup Chopped onions 3 medium Red peppers -- roasted, peeled, seeded, and diced 2 teaspoons Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Chicken stock 1/4 cup Small-diced red onions 2 tablespoons Small-diced red bell peppers 2 tablespoons Small-diced yellow bell peppers 1/4 pound Fiddlehead ferns -- blanched 1/2 pound Crabmeat -- picked over for cartilege 12 Sea scallops 1 tablespoon Finely-chopped fresh parsley leaves 1/2 cup Coarse-ground black pepper In a saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute. Add the peppers and garlic. Season with salt and pepper. Saute for 1 minute. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 6 minutes. Remove from the heat. Using a hand-held blender or food processor, puree until smooth. Season with salt and pepper. Set aside and keep warm. In a large saute pan, heat 2 tablespoons of the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Add the fiddlehead ferns and saute for 1 minute. Remove from the heat and turn into a mixing bowl. Add the crabmeat and parsley. Season with salt and pepper. Mix thoroughly. Season the scallops with salt. Crust each scallop, both sides, with the black pepper. In a large saute pan, heat the remaining oil. When the oil is hot, add the scallops, and sear for 2 minutes on each side. Remove from the heat. To serve, spoon the sauce in the center of each plate. Mound the relish in the center of the sauce. Arrange three scallops around the relish on each plate. This recipe yields 4 servings. Comments: The original recipe title as listed is "Black Pepper Crusted Sea Scallops With A Crabmeat And Fiddlehead Fern Relish With Roasted Red Pepper Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 21g Total Fat; (65% calories from fat); 17g Protein; 8g Carbohydrate; 54mg Cholesterol; 1291mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper Fried Onions Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Onions Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for frying 2 large Yellow onions -- cut 1/4" rings Salt -- to taste 1 cup Hot sauce 2 cups Flour Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, add the onions. Season the onions with salt. Add the hot sauce and toss the onions in the sauce to coat each ring completely. Marinade the onions for at least 1 hour. In another mixing bowl, add the flour. Season the flour with Emeril's Essence. Dredge the onion rings in the seasoned flour, coating each ring evenly. Shake off the excess flour and fry the rings in batches. Fry the onion rings until golden brown, about 3 to 4 minutes. Remove the onion rings from the oil and drain on a paper-lined plate. Season the rings with Essence. Continue the frying process until all of the onions are fried. Serve the onion rings hot. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B05 broadcast 04-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 997mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pepper Poached Apple Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Apples Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dry red wine 1/2 cup Sugar 8 Peppercorns (plus extra for serving) 1 Cinnamon stick 2 Cloves 2 Granny Smith apples 1/2 cup Loosely whipped cream -- sweetened 1 tablespoon Brown sugar In a medium saucepan combine wine, spices and sugar. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Peel apples, halve and core. Add apples to poaching liquid and simmer until fork tender. Remove them with a slotted spoon to 2 dessert bowls. Boil poaching liquid until reduced, syrupy and flavorful. In a small bowl mix whipped cream with a little freshly-ground pepper. Fill apples cavities with 2 tablespoons of cream each. Sprinkle with brown sugar and drizzle with poaching liquid. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2161 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 482 Calories (kcal); 2g Total Fat; (4% calories from fat); 1g Protein; 84g Carbohydrate; 0mg Cholesterol; 174mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper Seared Fillet Of Beef w Grilled Radichio & Meat Jus Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Beef fillets - (4 fillets) 1/2 cup Olive oil Emeril's Essence -- see * Note 1/4 cup Cracked black pepper 1 Radicchio head -- cut into quarters 1 Red onion -- cut into 1" rings (keep the rings whole) 2 tablespoons Minced shallots 2 teaspoons Minced garlic 3 tablespoons Chopped green onions 2 cups Meat stock Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Truffle mashed potatoes -- hot (mashed potatoes finished with truffle oil 1 bottle Truffle oil 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emeril's Essence, and cracked pepper. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium rare. Toss the radicchio and onions with 2 tablespoons olive oil and Emeril's Essence. Place the radicchio and onion rings on the grill. Grill for 1 to 2 minutes on each side and remove. Julienne the vegetables. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots, radicchio, and onions for 1 minute. Add the garlic, green onions, and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2 to 3 minutes. Season with salt and pepper. In the center of the plate, mound the potatoes. Place the fillet against the potatoes. Spoon the sauce around the fillet. Drizzle a little truffle oil in the meat jus. Garnish with black pepper and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 27g Total Fat; (84% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Joe's note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper Seared Tuna w Wasabi & Fried Celery Root Chips Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Tuna loin Emeril's Essence -- see * Note 1/2 cup Cracked black pepper 1 tablespoon Olive oil 1 tablespoon Wasabi 1/4 cup Water 10 Fried celery root chips 1/2 cup Small-diced avocado 1/2 cup Small-diced tomatoes 10 Fresh cilantro sprigs 2 tablespoons Sesame oil Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Sniped to 1" chives Black pepper 2 tablespoons Sesame oil -- to drizzle * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the loin with Emeril's Essence. Completely coat the entire tuna loin with the cracked black pepper. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices. In a small bowl combine the wasabi and water together and blend until smooth. In a mixing bowl toss the avocado, tomatoes, cilantro, and sesame oil together. Season with salt and pepper. To assemble, place one to two slices of the tuna on the celery root chip. Dab a small amount of the wasabi on top of the tuna. Top each chip with the avocado and tomato salad. Garnish with chives, black pepper, and a drizzle of sesame oil. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 7g Total Fat; (79% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper-Crusted Tuna Loin Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Black peppercorns 1 1/2 teaspoons White peppercorns 1 1/2 teaspoons Dried green peppercorns Salt -- to taste 6 ounces Center-cut tuna loin 1 teaspoon Green peppercorns in brine 1 tablespoon White wine vinegar 1 teaspoon Dijon mustard 1/3 cup Olive oil 2 cups Washed mixed baby greens Seasoned croutons Heat a griddle over medium-high heat for 5 minutes. Crush peppercorns with the back of a heavy skillet or grind coarsely with a peppermill. Mix pepper with salt and pat all over tuna loin to form a crust on all sides. Sear on all sides, about 5 minutes in all. Remove and cool completely. Tuna should be nicely seared on the outside and rare on the inside. In workbowl of a food processor combine green peppercorns, vinegar and mustard. Process to a smooth paste. With motor still running, add oil in a slow, steady stream and process just until oil is absorbed and vinaigrette thickens. Taste and season. Toss greens with 2 tablespoons of dressing and mound on a chilled dinner plate. Slice tuna into 1/2-inch thick slices and top salad. Drizzle with remaining dressing and sprinkle with croutons. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2161 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 691 Calories (kcal); 73g Total Fat; (91% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppered Flounder With Lemon-Herb Spaghetti Squash Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Juice and chopped zest of 3 lemons (about 6 tbspns juice) 2 tablespoons Olive oil 1 1/2 cups Cooked spaghetti squash 1 tablespoon Chopped dill 1 tablespoon Chopped parsley 1 tablespoon Diced shallots 2 small Flounder fillets -- skinned Salt -- to taste 2 tablespoons Coarsely-cracked black pepper In a small bowl combine 2/3 of lemon juice, all of zest and 1 1/2 tablespoons olive oil; set aside. In a bowl toss squash with remaining 2 tablespoons lemon juice, 1 teaspoon oil, herbs, shallots and salt and pepper to taste; set aside at room temperature. Heat vegetable oil over high heat until very hot. Season fish with salt and cracked pepper and cook, skin-side up, for two minutes; turn and continue to cook 3 minutes more. On 2 warm plates, mound squash mixture and top each with a fish fillet. Drizzle with lemon sauce. This recipe yields 2 servings. Comments: To prepare spaghetti squash: Cut squash in half lengthwise. Place cut-side down on a baking sheet with sides. Pour in enough water to come 1/4-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 16g Total Fat; (47% calories from fat); 32g Protein; 8g Carbohydrate; 78mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppermint And Chocolate Ice Cream Bomb Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 1/4 cup milk 2 tablespoons unsalted butter -- plus 2 teaspoons unsalted butter 8 large eggs 1 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 cup bleached all-purpose flour 1 teaspoon baking powder 1/3 cup unsweetened cocoa powder 1/8 teaspoon salt 1 teaspoon pure vanilla extract === TO FINISH === 3 cups semisweet chocolate - (abt 1 lb) -- melted 1 cup heavy cream 1 pint chocolate ice cream 1 pint Peppermint Ice Cream -- see * Note 2 cups chocolate sauce -- warm 12 fresh mint sprigs * Note: See the "Peppermint Ice Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. In a small saucepan, warm the milk and 2 teaspoons of the butter over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture. Sift the flour, baking powder, cocoa, and salt together in a medium-size mixing bowl. Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently. Grease a 17- by 12-inch baking pan (or jelly-roll pan) with 2 tablespoons butter. Sprinkle with the remaining 2 tablespoons sugar. Pour the cake batter into the prepared pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large piece of parchment paper. Let cool completely. In an electric mixer, fitted with a wire whip, combine 1 cup of the melted chocolate and cream. Whisk on medium speed until firm peaks form. Remove, cover and refrigerate until ready to use. Place a 1 1/2 quart mixing bowl upside down on the sponge cake. Using a knife, cut out a circle of the cake the size of the bowl, discarding the trimmings. Line the mixing bowl with plastic wrap. Spoon and spread the bottom and sides of the mixing bowl evenly, about 3 inches deep, with the chocolate ice cream. Place the bowl in the freezer and freeze until firm, about 30 minutes. Spread the Peppermint Ice Cream evenly over the bottom and sides, about 3 inches deep. Spoon the chocolate mousse evenly in the center of the ice cream. Place the circle of sponge cake on top of the filled bowl. Cover the bowl tightly with plastic wrap, place in the freezer, and freeze until firm, about 2 hours. Remove from the freezer and remove the plastic wrap. Unmold onto a wire rack. Pour the remaining 2 cups of melted chocolate over the entire mold, covering completely. Place back in the freezer for about 30 minutes, or until the chocolate is firm to the touch. To serve, using a hot knife, slice the bomb into 12 equal servings. Place each slice on a serving plate and garnish with a drizzle of the chocolate sauce and a sprig of mint. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C37) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 16g Total Fat; (51% calories from fat); 6g Protein; 28g Carbohydrate; 167mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "Emeril's TV Dinners", by Emeril Lagasse, published by William Morrow, 1998 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppermint Ice Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 cup water 6 large fresh peppermint sprigs about 4" long 1 quart cream 8 egg yolks In a saucepan, combine the sugar, water and mint. Over medium-low heat, simmer the liquid for about 20 minutes, to infuse the flavors. Remove from the heat, strain the mint leaves out and cool completely. In another saucepan, over medium heat, add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Whisk the mint liquid into the cream mixture. Mix thoroughly. Add the mint-cream mixture to the electric ice cream maker. Process according to manufacture's directions. This recipe yields 1 quart. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C37) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 3580 Calories (kcal); 280g Total Fat; (69% calories from fat); 46g Protein; 235g Carbohydrate; 2538mg Cholesterol; 420mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 53 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Peppers With Andouille Cornbread Stuffing Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Peppers Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Chopped onion 4 ounces Andouille sausage -- chopped 1/4 cup Chopped green onion 2 tablespoons Chopped celery 2 tablespoons Chopped green bell pepper 1 tablespoon Minced garlic 1 cup Crumbled day old cornbread 3/4 cup Chicken stock Bayou Blast - {Emerils Creole Seasoning} -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 2 medium Green bell peppers -- tops removed, and -- cavity cleaned out * Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with Bayou Blast, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers with the stuffing and place in a baking dish and bake for 25 minutes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 7g Total Fat; (53% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 816mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Persimmon And Cinnamon Crumb Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted butter -- plus 2 tablespoons unsalted butter -- plus 3/4 cup unsalted butter -- at room temperature 1/4 cup dark brown sugar 3 cups chopped peeled Fuyu persimmons 2 tablespoons fresh lemon juice 2 tablespoons cornstarch 1/4 cup water 1 cup light brown sugar 3 large eggs 4 cups bleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1 1/2 cups buttermilk 1 teaspoon pure vanilla extract 1/2 cup light brown sugar - (firmly packed) 2 cups confectioners' sugar 2 tablespoons dark Karo syrup 2 tablespoons milk Preheat the oven to 350 degrees. Grease a 13- by 9- by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size nonreactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Sauté the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm. This recipe yields one 10-inch cake: 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C77) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 15g Total Fat; (60% calories from fat); 3g Protein; 20g Carbohydrate; 85mg Cholesterol; 246mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Petit Cheddar Biscuits Recipe By :Elizabeth Terry Serving Size : 36 Preparation Time :0:00 Categories : Biscuits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached flour 2 tablespoons Toasted wheat germ 4 teaspoons Baking powder - (level) 1/2 teaspoon Salt 6 tablespoons Cold butter -- cubed 1/4 cup Grated sharp Cheddar cheese - (1 oz) 3/4 cup Buttermilk Preheat the oven to 425 degrees. Butter a baking sheet. In the bowl of a mixer or food processor, combine the flour, wheat germ, baking powder, and salt and process briefly to combine. Add the butter and cheese and process until the mixture resembles coarse meal. Pour in the buttermilk, then process until the dough comes together, about 15 seconds. Turn the dough out onto a floured board and allow it to rest for 5 minutes. Knead 3 times only, then pat into a circle 3/4-inch thick. Cut into petite biscuits, using a 1-inch biscuit cutter. Place the dough circles on the baking sheet and bake for 10 minutes in the upper third of the oven, until puffed and golden. This recipe yields about 3 dozen biscuits. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from SAVANAH SEASONS by Elizabeth Terry - published by Double Day From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 2g Total Fat; (41% calories from fat); 1g Protein; 5g Carbohydrate; 5mg Cholesterol; 54mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Petite Fillet Of Beef With Blue Cheese Glacage Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces Beef fillets - (4 fillets) 4 tablespoons Olive oil -- divided Emeril's Essence -- see * Note 1 pound New potatoes -- quartered, blanched 2 tablespoons Finely-chopped fresh rosemary Salt -- to taste Freshly-ground black pepper -- to taste Blue Cheese Glacage -- see * Note 2 tablespoons Butter 1 pound Haricot verte 2 tablespoons Minced shallots 1 tablespoon Minced garlic === GARNISH === Crumbled crisp-cooked bacon Chopped chives Minced peppers * Note: See the "Emeril's Essence Information" and "Blue Cheese Glacage" recipes which are included in this collection. Preheat the oven to 400 degrees. Preheat the grill. Rub the fillets with 2 tablespoons of the olive oil. Season each fillet with Emeril's Essence. Place the fillets on the hot grill and cook for about 6 to 8 minutes on each side for medium-rare. In a mixing bowl, toss the potatoes with the remaining olive oil and rosemary. Season with salt and pepper. Place on a baking sheet and roast for 15 to 20 minutes or until golden brown. Place each fillet on an oven-proof plate and spoon the Blue Cheese Glacage over the fillets and around the rim. Place the fillets in the oven and roast until the glacage is lightly golden-brown, about 2 minutes. In a saute pan, melt the butter. Saute the haricot verte for 3 minutes. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Spoon the potatoes and haricot verte around the fillet. Garnish with crispy bacon, chives and peppers. This recipe yields 4 servings. Comments: The full title of this recipe as listed is "Petite Fillet Of Beef With Maytag Blue Cheese Glacage And Rosemary Roasted New Potatoes". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2440 broadcast 11-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 19g Total Fat; (63% calories from fat); 3g Protein; 22g Carbohydrate; 16mg Cholesterol; 66mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pheasant Forcemeat, Stuffing And Roasting The Ballotine Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pheasant Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Diced pheasant meat -- see * Note 1/4 pound Boiled ham -- cut into 1" cubes 1 pound Pork butt -- cut into 1" cubes 1/4 pound Chicken livers 5 Bay leaves 2 1/2 teaspoons Salt 1/4 teaspoon Dried thyme 1/4 teaspoon Dried oregano 1/2 teaspoon Cayenne 1/2 teaspoon Freshly-ground black pepper 1/2 cup Chopped celery 1 cup Chopped onions 2 tablespoons Minced garlic 2 tablespoons Minced shallots 1/2 cup Brandy 1 cup Port wine 1 Egg white 1/4 cup Finely-chopped parsley Pheasant skin -- see * Note 2 quarts Dark chicken stock 2 cups Red wine Fresh thyme sprigs 8 Peppercorns Onion Marmalade -- see * Note 4 croutons Sweet Onion Bread -- if desired, -- see * Note 1/4 cup Creole mustard 6 Cornichons * Note: See the "Boning The Pheasant And Removing The Meat", "Onion Marmalade", and "Sweet Onion Bread" recipes which are included in this collection. Preheat the oven to 350 degrees. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and port. Toss to mix well. Cover and refrigerate for 24 hours. Remove the mixture from the refrigerator and drain for 2 to 3 minutes, discard the liquid. Remove the bay leaves. Using a grinding machine with 1/4-inch die attachment, grind the meat through once. Transfer the meat to a mixing bowl and fold in the egg white and parsley. Turn the forcemeat onto the pheasant skin. Fold the skin over the forcemeat and completely wrap the forcemeat. Using a needle with twine, sew up the edges of the skin. Wrap the ballotine with cheese cloth and tie the ends. In a braising pan, add the dark chicken reduction, red wine, fresh thyme sprigs, peppercorns and remaining bay leaves. Place the ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or until the internal temperature reaches 170 degrees. Remove the ballotine from the braising liquid and remove the cheesecloth. Allow the ballotine to rest for 10 minutes before slicing. Place on a platter, and serve the sliced ballotine with the Onion Marmalade, Sweet Onion Bread croutons, mustard, and cornichons. This can be served hot or cold. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1301 Calories (kcal); 5g Total Fat; (9% calories from fat); 29g Protein; 75g Carbohydrate; 498mg Cholesterol; 6576mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Philly Steak Sandwiches Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 Onion -- julienned 1 Green bell pepper -- julienned 1 pound Boneless rib-eye -- sliced 1/4” thick 8 slices Colby cheese 4 Hoagie-type sandwich buns 1/4 cup Mayonnaise Salt -- to taste Freshly-ground black pepper -- to taste 6 New potatoes -- sliced very thin, -- and soaked in water Vegetable oil -- for frying On a griddle heat the olive oil. Heat the vegetable oil for frying in a large skillet. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes. Season the steak with salt and pepper and add to the vegetables, saute for 2 to 3 minutes. Using a spatula, divide the sauteed mixture into fourths. Place two slices of cheese on top of each fourth of the sauteed mixture. Spread both halves of the bread with mayonnaise. Using a spatula, remove each fourth and place on each individual bun. Wrap each sandwich in foil and keep warm. Lay the potatoes in the hot oil and fry until golden-brown, about 3 to 4 minutes. Remove from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Make a pocket out of foil for the fries. Serve the steak sandwiches and fries together. This recipe yields 4 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A30 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1184 Calories (kcal); 88g Total Fat; (66% calories from fat); 58g Protein; 43g Carbohydrate; 220mg Cholesterol; 1461mg Sodium Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pho Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PHO STOCK === 5 pounds Beef bones with marrow -- cleaned, and -- soaked overnight 5 pounds Oxtails -- cut small pieces Water === CHARRING THE VEGETABLES === 2 Onions -- unpeeled, halved, -- and studded with ?? amount Cloves 3 Shallots -- unpeeled 1 4 ounces Whole fresh ginger -- unpeeled === FINISHING THE BROTH === 8 Star anise ?? amount Garlic cloves 1 Cinnamon stick 5 medium Parsnips -- cut in 2" chunks Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Tripe and tendons 1/2 pound Flank steak 1/2 pound Beef brisket === FINISHING THE PHO === 3 Green onions -- thinly bias sliced 2 tablespoons Chiffonade of cilantro 2 medium Onions -- julienned Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Fish sauce (nuoc mam) 1 pound Dried rice noodles, 1/4" wide -- soaked in warm water -- for 30 mins, drained 2 cups Fresh bean sprouts 3 Fresh jalapeno peppers -- julienned 2 Limes -- cut into wedges Buns Chinese basil chiffonade Place the beef bones and oxtails in a large stockpot, cover with water. Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat and drain. Rinse the pot and bones. Return the bones to the pot and cover with 6 quarts of water. Bring the liquid up to a boil and skimming often to remove the foam. When the foam stops rising to the surface, add 3 quarts of water and return to a boil. Char the onions, shallots, and ginger directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket. In a small bowl, combine the green onions, cilantro and onions together. Season the vegetables with salt and pepper. Set aside. When the broth is ready, remove and discard the oxtails and bones. Reserve the tripe, flank steak, and brisket. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into small pieces. In a pot of boiling water, drop in the drained noodles and remove immediately and drain. Mound the noodles in the center of an oversized bowl. Arrange the meats on top of the noodles. Bring the broth to a rolling boil and ladle the broth over the meat. Garnish the soup with the green onions/cilantro/onion mixture. Serve the remaining ingredients along the side of the soup. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2447 broadcast 11-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2498 Calories (kcal); 98g Total Fat; (33% calories from fat); 115g Protein; 319g Carbohydrate; 281mg Cholesterol; 470mg Sodium Food Exchanges: 15 Grain(Starch); 12 1/2 Lean Meat; 11 1/2 Vegetable; 1 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Beets Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beets Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Whole beets 1 cup Water Salt -- to taste 3 cups Apple cider vinegar 1 Preserving jar, quart size Preheat the oven to 375 degrees. Place the beets in a small roasting pan. Add the water to the pan and cover tightly with aluminum foil. Place in the oven and cook until the beets are fork tender, about 1 hour. Remove from the oven and cool for 15 minutes, reserving the liquid. Remove the skins from the beets and slice 1/4-inch thick. Season the beets with salt. Sterilize 1 quart-size preserving jar in boiling water and keep hot. Soak the lid and ring in the boiling water and keep hot. In a saucepan, heat the reserved beet juice and vinegar over medium heat. Pack the jar tightly with the beets. Pour hot liquid over the beets, adding enough of the liquid to come within 1/2-inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring and process in a hot-water bath for 15 minutes. Using tongs, remove the jar, place on a towel and let cool. Test seal. Tighten the ring. Store in a cool dry place. Let age for 2 weeks. This recipe yields 1 quart pickled beets. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C29) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 42g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pickled Ginger And Cabbage Slaw Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cabbage Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Peanut oil 1 cup Julienned red cabbage 1 cup Julienned Napa cabbage 1/2 cup Julienned pickled ginger 1 teaspoon Minced garlic 1/4 cup Rice wine vinegar drizzle Sesame oil -- to taste 1 tablespoon Finely-chopped fresh cilantro In a saute pan, heat the peanut oil. When the oil is hot, saute the cabbages for 2 minutes. Add the ginger and garlic. Stir in the vinegar. Season with sesame oil. Stir in the chopped cilantro and saute for 1 minute. Remove from the heat and allow to cool. Season with salt and pepper. This recipe yields about 2 cups of slaw. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 14g Total Fat; (86% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Herring Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh filleted herring - (abt 6) 1 cup Salt 3 tablespoons Water 1 teaspoon Allspice 3/4 cup Sugar 3 large Onions -- thinly sliced 3 cups White vinegar 3 Bay leaves 1 dash Freshly-ground black pepper Put some salt in bottom of small bowl. Place fish skin-side down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one-quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve. This recipe yields 1 pound. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from "The Taste of Gloucester: A Fisherman’s Wife Cooks", by The Fishermen’s Wives of Gloucester, The Cape Ann League of Women Voters, published by Gloucester Cookbook Committee, 1976 From the TV FOOD NETWORK - (Show # EM-1C25) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 813 Calories (kcal); 1g Total Fat; (0% calories from fat); 4g Protein; 222g Carbohydrate; 0mg Cholesterol; 102343mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 13 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Herring Casserole Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 cup Fine dried bread crumbs 1 tablespoon Finely-chopped fresh parsley leaves 2 ounces Parmigiano-Reggiano cheese -- grated Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Idaho potatoes -- peeled, and sliced 1/4" thick 2 cups Thinly-sliced onions 2 tablespoons Flour 6 Pickled herring 1 1/2 cups Milk Preheat the oven to 400 degrees. Grease a glass baking dish with butter. In a small mixing bowl, combine the bread crumbs, parsley, and cheese. Season with salt and pepper. Mix well. Set aside. Season the potatoes and onions with salt and pepper. Place a layer of potatoes on the bottom of the prepared pan. Place a layer of onions over the potatoes. Sprinkle 1 tablespoon of the flour over the onions. Place half of the herring over the onions. Repeat the layering process with the remaining potatoes, onions, flour, and herring. Pour the milk over the herring. Sprinkle the top with the bread crumb mixture. Bake in the oven for ?? or until ?? This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C25) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 29g Total Fat; (54% calories from fat); 24g Protein; 32g Carbohydrate; 32mg Cholesterol; 1272mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Mirlitons Recipe By :Emeril Lagasse Serving Size : 7 Preparation Time :0:00 Categories : Canning Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium Mirlitons 4 medium Carrots -- cut 3" julienne 1 large Vidalia onion -- halved, and cut lengthwise 1" slices 20 Garlic cloves 4 quarts Distilled white vinegar 6 Bay leaves 1/2 cup Salt 1/4 cup Sugar 1/4 cup Black peppercorns 1 teaspoon Cayenne pepper 2 teaspoons Dry mustard Cut the mirlitons in half lengthwise. Remove the seeds. Cut each half lengthwise into slices about 1/2-inch thick. Put the mirlitons, carrots, onions, and garlic in a large bowl. Cover with ice and cold water. Let sit for 2 hours to perk up the vegetables. Drain thoroughly. In a large nonreactive stockpot, combine the vinegar, bay leaves, salt, sugar, peppercorns, cayenne, and mustard. Bring to a boil. Add the vegetables, reduce the heat, and simmer for 5 minutes. Remove from the heat. Sterilize 7 quart-size preserving jars and keep hot. Soak the lids and keep hot. Pack each jar tightly with the vegetables, dividing them evenly, add enough of the hot liquid to come within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring and process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test seals. Tighten the rings. Store in a cool dry place. Let age for 4 to 5 weeks. Once pickled, mirlitons can be used in salads, as a relish or to garnish a martini. This recipe yields 7 quarts. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B55 broadcast 07-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 1g Total Fat; (5% calories from fat); 2g Protein; 22g Carbohydrate; 0mg Cholesterol; 7330mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickling Liquid Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Canning Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Distilled white vinegar 1 cup Water 2 1/2 cups Sugar 1/4 cup Salt 1 1/2 teaspoons Whole allspice 1 piece Cinnamon stick - (3" long) 1 1/2 teaspoons Celery seeds 1 1/2 teaspoons Mustard seeds 1 1/2 teaspoons Whole black pepper corns Place all of the ingredients in a nonreactive saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container. This recipe yields about 1 quart. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B55 broadcast 07-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1948 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 501g Carbohydrate; 0mg Cholesterol; 25598mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pico De Gallo Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Seeded, diced tomatoes 1/4 cup Diced red onion 1 tablespoon Diced jalapenos 1 tablespoon Minced garlic Juice of 2 limes 2 tablespoons Cilantro Salt -- to taste Freshly-ground black pepper -- to taste In a bowl combine the first six ingredients. Season to taste with salt and pepper. This recipe yields about 2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-082 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pico De Gallo Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups Peeled, seeded, chopped Italian plum tomatoes 1/4 cup Finely-chopped onions 2 tablespoons Finely-chopped green bell peppers 1 tablespoon Minced, seed jalapeno pepper 1 tablespoon Minced garlic 1 tablespoon Freshly-squeezed lime juice 1 tablespoon Freshly-squeezed lemon juice 2 tablespoons Chopped fresh cilantro 1 teaspoon Southwest Spice -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection. In a bowl combine all ingredients and season to taste with salt and pepper. Let sit at room temperature at least 10 minutes for flavors to blend. Best if made 1 to 2 days ahead and stored in an airtight container in refrigerator. This recipe yields 2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pimm's Cup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces Pimm's 1 1/2 ounces Sweet and Sour Mix Splash of 7-Up soda 1 slice Cucumber (sliced lengthwise) In a tall glass, fill with crushed ice. Add the Pimm's and sweet and sour mix. Stir to blend thoroughly. Splash with 7-UP and garnish with the slice of cucumber. This recipe yields 1 drink. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pine Nut-Crusted Chicken With Green Mole Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === GREEN MOLE SAUCE === 1/2 cup Roasted pumpkin seeds 1/4 cup Roasted pistachio nuts 1/4 cup Roasted pine nuts 1 tablespoon Tamarind paste 1/4 cup Roasted, peeled, chopped green poblano pepper - (abt 1 pepper) 1 teaspoon Chili powder 1 teaspoon Ground cumin 1/2 teaspoon Salt 1 tablespoon Dark cane syrup 1 teaspoon Distilled white vinegar 1 cup Olive oil === PINE NUT-CRUSTED CHICKEN === 4 Boneless chicken breast halves - (6 oz ea) -- trimmed 5 teaspoons Southwest Spice -- divided, see * Note 1/2 cup Flour 1 Egg 3/4 cup Milk 2 cups Finely-chopped pine nuts (chop in a food processor) 1/4 cup Olive oil 1 cup Chicken stock 1/2 cup Heavy cream 1/4 cup Chopped cilantro * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. In a food processor combine all ingredients for mole sauce and process until blended, stopping once to scrape sides of bowl. Transfer to a bowl and set aside. Sprinkle chicken breasts all over with 2 teaspoons of the Southwest Spice, patting it in with your hands. In 3 shallow bowls, combine flour with remaining tablespoon Southwest seasoning in first bowl; beat eggs with milk in second; and place pine nuts in third. Dredge chicken first in seasoned flour; dip in egg wash; then dredge in pine nuts, pressing to make them adhere. In a large skillet heat oil over medium-high heat and saute chicken until golden, about 2 minutes per side. Keep warm while you finish mole cream. In a saucepan stir together green mole sauce, stock and cream. Bring to a boil over high heat and cook 2 minutes, stirring constantly. To serve, divide sauce among 4 warmed plates; top with 1 chicken breast half and garnish with cilantro leaves. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 810 Calories (kcal); 82g Total Fat; (89% calories from fat); 5g Protein; 16g Carbohydrate; 94mg Cholesterol; 859mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Cream Pie With Coconut Crust Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Graham cracker crumbs 1 cup Flaked coconut 1 stick Butter -- melted 2 1/4 cups Whole milk 1 cup Sugar 3 Eggs -- separated 1/4 cup Cornstarch 2 cups Finely-chopped fresh pineapple 1 teaspoon Vanilla 1 tablespoon Butter Preheat the oven to 350 degrees. In a mixing bowl combine the graham cracker crumbs, coconut and melted butter. Mix well. Press into the bottom and sides on a nine-inch pie pan. Bake until firm and golden brown, about 20 minutes. Remove from the oven and cool completely. Increase the oven temperature to 400 degrees. In a saucepan, whisk the two cups of milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer. In a separate bowl, whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the tempered egg mixture into the hot milk mixture. In a small bowl, whisk the cornstarch into the remaining milk to make a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the pineapple, vanilla and butter. Mix well. Pour the filling into the prepared pie crust and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg whites to soft peaks. Add the remaining sugar and whip the egg whites to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven and cook for about 3 to 4 minutes, or until the meringue is golden brown. Slice and garnish with powdered sugar and fresh mint. This recipe yields 1 pie. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C26) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2890 Calories (kcal); 148g Total Fat; (45% calories from fat); 44g Protein; 354g Carbohydrate; 915mg Cholesterol; 2256mg Sodium Food Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Delite Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Pineapple, leaves on -- halved lengthwise, -- and hollowed out Pineapple chunks -- from the center 2 cups Vanilla ice cream 1 tablespoon Dark rum 1/4 cup Toasted coconut 6 Plantain chips -- cut 1/2" thick, and -- smashed very thin 1 teaspoon Sugar -- mixed with 1/4 teaspoon Cinnamon Preheat the fryer. In a large bowl stir together pineapple, ice cream, rum, and coconut. Fill the cavity of the pineapple halves with the mixture and freeze for 2 hours. Deep fry the plantain chips, toss with the cinnamon sugar mixture, and garnish the pineapple. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1844 Calories (kcal); 120g Total Fat; (54% calories from fat); 12g Protein; 213g Carbohydrate; 58mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 12 Fruit; 4 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Tomato Salsa Recipe By :Recipe courtesy of Mark Ellman, Maui Tacos Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced pineapple 1/2 cup diced seeded red tomato 1/2 cup diced seeded yellow tomato 1/2 cup diced tomatillo 1/2 cup diced green tomato 2 limes -- juiced 3 garlic cloves -- chopped 1 tablespoon chopped ginger 3 tablespoons chopped cilantro 1 tablespoon chopped fresh mint Jalapeño -- diced, to taste 1 teaspoon sea salt 1/2 teaspoon freshly-ground black pepper Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeño and mix well. Season to taste with salt and pepper. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D45) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 1g Total Fat; (5% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 1889mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Up-Side Down Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Fresh pineapple -- peeled, cored, -- and cubed 2 1/2 cups Sugar -- divided 1 teaspoon Ground cinnamon -- divided 1 teaspoon Grated nutmeg -- divided 1 1/2 sticks Softened butter -- divided 1 teaspoon Baking powder 1 teaspoon Baking soda 1 pinch Salt 2 whole Eggs 1 teaspoon Vanilla 1 cup Milk 2 1/4 cups Flour Preheat oven 350 degrees. In a mixing bowl, toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast-iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about 3 to 5 minutes. For the batter: In a mixing bowl, cream one cup of the butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden-brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A22 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 2g Total Fat; (5% calories from fat); 4g Protein; 66g Carbohydrate; 34mg Cholesterol; 177mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri Piri I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Olive oil 4 Fresh jalapeno peppers -- finely chopped, stems and seeds 2 Fresh poblano peppers -- finely chopped, stems and seeds 1 tablespoon Crushed red pepper 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 1 tablespoon Minced garlic 1 tablespoon Finely-chopped fresh cilantro 1 tablespoon Kosher salt In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2878 Calories (kcal); 324g Total Fat; (99% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 7774mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 65 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri Piri Lobster With Saffron Linguine Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Water 1/2 teaspoon Saffron threads 1/2 teaspoon Ground turmeric Salt -- to taste 1 tablespoon Olive oil -- plus 1 teaspoon Olive oil 1/2 pound Fresh linguine 1 tablespoon Piri Piri Sauce - (or more to taste) -- see * Note 1/2 cup Chopped onions 1 teaspoon Chopped garlic 1/2 cup Pitted Kalamata black olives -- halved 1/2 pint Red teardrop tomatoes -- stemmed, halved 1/2 pint Yellow teardrop tomatoes -- stemmed, halved 1 pound Cooked lobster meat -- cut into 1/4" pieces (from 3 live 1 lb lobsters) Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces Parmigiano-Reggiano cheese -- grated 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Piri Piri Sauce" recipe which is included in this collection. In a saucepan, over medium heat, add the water, saffron and turmeric. Season with salt. Add a tablespoon of the olive oil. Bring the liquid to a boil, and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside. In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri Sauce, or more to taste. When the sauce is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish with grated cheese and parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C21) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-30-1999 - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 5g Total Fat; (30% calories from fat); 24g Protein; 4g Carbohydrate; 82mg Cholesterol; 446mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri Piri Mackerel Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Olive oil -- plus 2 tablespoons Olive oil 4 Fresh jalapeno peppers -- stemmed, seeded, Finely chopped 2 Fresh poblano peppers -- stemmed, seeded, Finely chopped 1 tablespoon Crushed red pepper 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 3 tablespoons Minced garlic -- plus 2 teaspoons Minced garlic 1 tablespoon Finely-chopped fresh cilantro 1 tablespoon Kosher salt 4 Mackerel fillets - (6 to 8 oz ea) 3/4 cup Cornmeal 10 ounces Spinach - (1 pkg) -- cleaned, stemmed 3/4 cup Extra-virgin olive oil 1 1/4 cups Chicken stock 2 tablespoons Chopped shallots 1 bunch Parsley -- cleaned, stemmed In a sauce pan, combine 1 1/2 cups of olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in one tablespoon of garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Marinate the mackerel in the piri piri for 3 to 4 hours, under refrigeration. Dredge the mackerel in the cornmeal. In a large saute pan, heat 1/4 cup olive oil. When the oil is hot, gently place the mackerel in the hot oil. Fry the fish for 3 to 4 minutes on each side. Remove the mackerel from the oil and drain on a paper-lined plate. Season the fish with salt and pepper. In a saute pan, heat the remaining 2 tablespoons of olive oil. When the oil is hot, add the spinach and the 2 teaspoons of minced garlic, saute just until the spinach starts to wilt, about 1 to 2 minutes. Season with salt and pepper and remove from the heat. In a blender, combine the extra-virgin olive oil, stock, the 2 tablespoons of garlic, shallots and parsley together. Puree until smooth. Strain the sauce through a fine mesh strainer. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center of the plate and around the rim. Mound the spinach in the center of the sauce. Lay the fish directly on top of the greens. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1375 Calories (kcal); 142g Total Fat; (91% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 2625mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri Piri Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Olive oil 4 Fresh jalapeno peppers -- coarsely chopped, stems, seeds and all 2 Fresh poblano peppers -- coarsely chopped, stems, seeds and all 1 tablespoon Crushed red pepper 1 teaspoon Salt Freshly-ground black pepper -- 8 turns 1 tablespoon Minced garlic Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using. This recipe yields ?? cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C21) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-30-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2401 Calories (kcal); 270g Total Fat; (99% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 54 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri Piri Scallop Skewers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Olive oil 4 Fresh jalapeno peppers, chopped 2 Fresh poblano peppers, chopped 1 tablespoon Crushed red pepper 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 1 tablespoon Minced garlic 12 Fresh scallops -- cleaned 2 cups Mango and roasted pepper salsa Fresh cilantro sprigs Preheat the grill. Combine all the ingredients except the garlic in a saucepan over high heat. Cook stirring, for 4 minutes. Stir in the garlic and remove from the heat. Cool the mixture. Pour the mixture into a food processor. Puree the mixture until smooth. Refrigerate the sauce for 7 days. Place 4 scallops on each skewer. Marinate the skewers in the Piri Piri for 1 hour. Place the skewers on a hot grill and cook for 3 to 4 minutes on each side. Baste the skewers with the sauce, occasionally. Mound the salsa in the center of the plate. Place the skewers directly on top of the salsa. Garnish with fresh cilantro sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2372 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 719 Calories (kcal); 81g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri Piri-Carne Spart Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Olive oil 4 Fresh jalapeno peppers -- finely chopped, stems and seeds 2 Fresh poblano peppers -- finely chopped, stems and seeds 1 tablespoon Crushed red pepper 1 teaspoon Salt 1 teaspoon Freshly-ground black pepper 1 tablespoon Minced garlic 1 tablespoon Finely-chopped fresh cilantro 1 tablespoon Kosher salt 2 pounds Sirloin beef -- sliced 1/2" slices 4 long Melissa's Sugar Cane Swizzle Stix Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. In a sauce pan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Marinate the sliced beef in the piri piri for 3 to 4 hours, under refrigeration. Remove the beef and make several slits in the beef about 1/4-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill. Cook for 2 to 3 minutes on each side, basting often with the piri piri. Place any remaining piri piri in a saucepan and bring up to a boil. Remove from the heat and serve with the beef. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Emeril's Essence. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 719 Calories (kcal); 81g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1943mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piri-Piri Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Olive oil 4 Jalapeno peppers -- chopped 2 Poblano peppers -- chopped 1 tablespoon Crushed red pepper 1 tablespoon Salt 1/2 tablespoon Freshly-ground black pepper 1 tablespoon Chopped garlic In a small saucepan combine all ingredients except garlic, and simmer 3 minutes. Remove from heat and add garlic, stirring as sauce cools. Pour through a funnel into a clean bottle and store, refrigerated, for up to 3 weeks. This recipe yields about 1 1/2 cups of hot-pepper flavored oil. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2943 Calories (kcal); 325g Total Fat; (97% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 6406mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 65 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pirogi Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Sour cream -- plus 1/2 cup Sour cream -- for garnish 5 cups Flour 2 tablespoons Melted butter 2 whole Eggs 1 Egg yolk 2 teaspoons Salt 2 teaspoons Olive oil 1/2 pound Ground beef Bayou Blast -- see * Note 1/2 pound Soft Farmers cheese 2 teaspoons Minced garlic 2 tablespoons Minced shallots 1/2 cup Green onions 1 whole Egg Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Solid unsalted butter 2 tablespoons Finely chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the dough into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle 1/4-inch thick. Cut the dough, using a 3-inch circle cutter. For the filling: In a saute pan, render the ground beef for 3 to 4 minutes. Season with Bayou Blast. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg together. Mix until thoroughly incorporated. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle and fold over. Press and seal into half-moon shapes. Use a little water to seal the pastries. In a pot of boiling, salted water, cook the pirogi for 8 to 10 minutes or until they float. Remove from the water and drain. In a saute pan, melt some of the butter. Sear the pirogi for 2 to 3 minutes on each side or until they are golden brown. Remove from the pan. These pastries will need to be sauteed in batches. Serve garnished with sour cream and parsley. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2364 broadcast 05-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 24g Total Fat; (44% calories from fat); 14g Protein; 51g Carbohydrate; 128mg Cholesterol; 516mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pistachio Crusted Lamb Rack w Goat Cheese Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lamb racks - (3 chops ea) -- frenched Emeril's Essence -- see * Note 1 cup Creole Mustard 1 cup Ground pistachios 1 cup Fine dried bread crumbs 2 tablespoons Olive oil 2 tablespoons Butter 1 cup Chopped yellow onions Salt -- to taste Cayenne pepper -- to taste 1/2 cup Peeled, seeded, chopped fresh Italian plum tomatoes 1/4 pound Kalamata olives -- pitted, halved 1/4 pound Large green stuffed olives with pimientos -- halved 1 tablespoon Chopped garlic 3 tablespoons Chopped green onions, green parts only 1 tablespoon Finely-chopped fresh parsley 1 tablespoon Shredded fresh basil leaves 1/2 teaspoon Chopped fresh thyme leaves Freshly-ground black pepper -- to taste 1 cup Dark lamb or veal stock 4 cups Goat Cheese Mashed Potatoes -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Goat Cheese Mashed Potatoes" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the racks with Essence. Place the racks, bone-side up on the grill and cook for 2 minutes. Remove from the grill and cool. Smear each chop with Creole Mustard. In a mixing bowl, combine the pistachios and bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Dredge each rack in the bread crumb mixture, coating each rack completely. Place the racks on a parchment-lined baking sheet and place in the oven. Roast the chops for 12 to 15 minutes for medium-rare. In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and cayenne. Cook for 3 minutes, stirring. Add the tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat and continue to cook for 2 minutes. Remove the chops from the oven and rest for about 2 minutes before serving. To serve, mound the potatoes in the center of each plate. Spoon the sauce around the potatoes. Slice each rack into individual chops. Arrange three chops around each mound of potatoes. Garnish with green onions. This recipe yields 4 servings. Comments: The original recipe title as listed is "Pistachio Crusted Rack Of Lamb With Goat's Cheese Mashed Potatoes And Peasant Style Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C13) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 20g Total Fat; (87% calories from fat); 1g Protein; 6g Carbohydrate; 16mg Cholesterol; 512mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pistacio-Orange Crusted Scallops Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Scallops 1/2 cup Pistachios -- shelled, peeled, and chopped 1 teaspoon Chopped orange zest 1 teaspoon Softened butter Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Olive oil === VINAIGRETTE === 1 Orange -- juiced 1 1/2 teaspoons Chopped fresh chervil 1 tablespoon Light olive oil 1 teaspoon Chopped shallots Chervil sprigs -- for garnish Preheat oven to 400 degrees. In a bowl combine pistachios, orange zest, butter, salt, and pepper until it forms a paste. In an oven-proof skillet heat oil. Season scallops with salt and pepper and place in the skillet and sear until golden on one side. Then turn the scallops over and top the seared side with a mound of the nut paste. Place in the hot oven. Meanwhile, prepare the vinaigrette. Squeeze juice from the orange into a small bowl and mix in oil, shallots, chervil, salt and pepper. Remove scallops from the oven, place on a serving plate and drizzle with the vinaigrette. Garnish with chervil sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 7g Total Fat; (55% calories from fat); 4g Protein; 8g Carbohydrate; 7mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pita Bread Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 2 1/2 cups tepid water -- (80 to 90 degrees) 2 1/2 cups whole wheat flour 1 tablespoon salt 1 tablespoon olive oil 2 1/2 cups unbleached all-purpose flour - (to 3 1/2 cups) For the sponge, in a large bowl, combine the yeast and water, mix well. Using a wooden spoon, stir in 1 cup of the wheat flour at a time. Stir until the mixture is smooth and silky. Cover the bowl with plastic wrap and let rest for 1 hour. Sprinkle the sponge with the salt. Stir in the olive oil. Stir in 1 cup of the flour at a time and mix until the dough is too stiff to stir with the spoon. Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, 8 to 10 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Set the dough in a draft-free area and allow to rise until double in size, about 2 to 3 hours. Line the bottom rack of the oven with baking stones. Leaving a 1-inch border free around the tiles so that the heat can circulate properly. Preheat the oven to 450 degrees. Turn the dough out onto a lightly floured surface. Knead the dough a couple of times and divide in half. Cover one half of the dough with plastic wrap while working with the other dough. Divide the dough into 8 equal pieces and roll into 8 balls. Using a rolling pin, roll each ball of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick. Place each circle of dough next to each other on a parchment-lined baking sheet and cover with plastic wrap. Repeat the above process with the remaining dough. Bake the circles of dough in batches, about 4 to 6 rounds at a time. Bake for 3 to 4 minutes, or until the breads look like blown-up balloons. Remove from the oven and cover with a kitchen towel until the remaining rounds are baked. To Store: Pita bread is best is used the day it is made, but it can be wrapped airtight and frozen for 1 month. Thaw and reheat on a baking sheet in a 350 degrees oven before serving. This recipe yields 16 pitas. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 1g Total Fat; (14% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Baking with Julia Cookbook", by Dorie Greenspan Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Plank Salmon With New Potato Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Grilling Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Salmon 1 tablespoon Bayou Blast -- see * Note 1 Untreated cedar plank -- oiled well 1/2 Onion -- grilled 1/2 Bell pepper -- grilled 1 cup BBQ sauce 1/2 pound New potatoes -- quartered, blanched 1/2 cup Chopped cilantro 1/4 cup Sliced green onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Mayonnaise * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Rub salmon with Bayou Blast and place on the cedar plank. Place salmon on grill, close the lid. Chop grilled onion and pepper and add to BBQ sauce. After 4 minutes, brush BBQ sauce on salmon. Let cook 2 more minutes and serve with potato salad. For the potato salad: Mix potatoes, cilantro, green onions, salt, pepper, and mayonnaise. Cover and refrigerate until ready to serve. This recipe yields ?? servings. Recipe Source: EMERIL GRILLS with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-EG02 broadcast 07-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 686 Calories (kcal); 32g Total Fat; (40% calories from fat); 52g Protein; 51g Carbohydrate; 128mg Cholesterol; 333mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Planters Punch Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle dark rum - (a fifth) 1 can frozen orange juice concentrate - (6 oz) 1 can frozen pink lemonade concentrate - (6 oz) 3 tablespoons lemon juice 3 tablespoons grenadine 4 cups water Ice -- as needed In a large container, combine all of the ingredients and stir to dissolve the concentrates. Refrigerate until ready to serve. Serve over ice in tall glasses. Garnish with an orange wheel. This recipe yields 16 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Plums And Madeira Over Ice Cream With Cookies Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === COOKIES === 2 sticks Unsalted butter -- softened 9 tablespoons Sugar 1 1/2 teaspoons Vanilla 1/2 teaspoon Ground cinnamon 1 teaspoon Grated lemon zest 2 cups Flour 1/4 cup Melted chocolate -- mixed with 1/2 teaspoon Melted shortening === PLUMS === 2 tablespoons Unsalted butter 1/2 cup Sugar 6 Fresh plums -- quartered Juice from 1 lemon 1 tablespoon Grated lemon zest 1/2 cup Madeira 2 scoops Vanilla bean ice cream Fresh mint sprigs Powdered sugar -- in a shaker Preheat the oven to 350 degrees. For the cookies: In an electric mixer, with a paddle attachment, cream the butter and sugar together. Add the vanilla, cinnamon, and lemon zest. With the mixer on medium, add the flour, about 1/4 cup at a time. Stop the mixer once or twice to scrape down the sides of the bowl. Beat until the dough is smooth and forms a ball around the paddle. Line a cookie sheet with parchment paper. Roll one tablespoon of the dough into a ball and place onto the cookie sheet 1-inch apart. Using your fingers, press down onto the balls to flatten it. Bake for 20 minutes or until slightly golden around the edges. Drizzle cooled cookies with the melted chocolate. For the plums: In a saute pan, heat melt the butter. Stir in the sugar to dissolve. Add the plums, lemon juice, and zest. Saute the plums until they are completely coated with the sugar, about 2 to 3 minutes. Flame the Madeira. Reduce 1 to 2 minutes over high heat. Remove from heat. Place the ice cream in an over-sized bowl. Pour the plums over the ice cream. Position the cookies so they are coming out from the ice cream. Garnish with fresh mint and powdered sugar. This recipe yields 2 servings. Comments: The original recipe title as listed is “Plums And Madeira Over Ice Cream With Chocolate Iced Short Dough Cookies”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2308 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2018 Calories (kcal); 116g Total Fat; (52% calories from fat); 15g Protein; 223g Carbohydrate; 279mg Cholesterol; 26mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 8 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Eggs Over Chicken-Andouille Cakes w Tom-Mus Coulis Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TOMATO-MUSTARD COULIS === 1/2 cup Tomato concassee (peeled, seeded and chopped tomatoes) 3 tablespoons Creole mustard 2 teaspoons Minced shallots 2 teaspoons Minced garlic 1 teaspoon Salt 1/2 teaspoon White pepper 1/2 cup Chicken stock or water 1/2 cup Olive oil === CHICKEN-ANDOUILLE CAKES === 1 teaspoon Oil -- plus 2 tablespoons Oil 2 tablespoons Finely-chopped green pepper 2 tablespoons Finely-chopped onion 2 tablespoons Finely-chopped celery 1/2 teaspoon Minced garlic 1/2 pound Raw chicken breasts -- finely chopped 1/2 cup Cooked, drained, crumbled Andouille sausag 1 Egg 1 cup Bread crumbs -- or less Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste === POACHED EGGS === 1 tablespoon Salt 1 teaspoon Vinegar 4 Eggs Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Make coulis: In a saucepan combine all ingredients except oil and bring to a boil; reduce heat and simmer 15 minutes. Transfer to a blender and process, slowly streaming in oil until emulsified. Adjust seasonings. Set aside and keep warm. Make cakes: In a cast-iron or other ovenproof skillet, saute green pepper, onion, celery and garlic in 1 teaspoon of oil for 1 minute; transfer to a mixing bowl and combine with chicken, sausage and egg. Add bread crumbs, a bit at a time, until mixture binds; season. Form into 4 cakes; dredge them in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes until first side is browned. Flip cakes, transfer pan to oven and bake for 10 minutes. Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water, vinegar and salt to a boil over medium heat. Reduce heat until water simmers gently. Begin stirring water and crack in eggs one at a time; they will instantly take form. Poach eggs 3 minutes for soft-cooked, 5 minutes for medium. Using a slotted spoon, scoop out eggs. If necessary, gently pat dry with paper towels. To serve, on 4 dinner plates arrange cakes, top with eggs, then drizzle with warm sauce. Garnish with chopped parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-083 broadcast 11-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 502 Calories (kcal); 42g Total Fat; (74% calories from fat); 10g Protein; 21g Carbohydrate; 234mg Cholesterol; 2434mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Fish And Grilled Vegetable Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole Walleye or yellow pike -- cleaned 3 cups Fish stock or water 3 cups Dry white wine 1 Onion -- julienned 4 sprigs Fresh thyme 2 Bay leaves 4 Garlic cloves 1 Yellow squash -- cut 1/2" thick lengthwise 1 Zucchini -- cut 1/2" thick lengthwise 1 small Eggplant -- cut 1/2" thick lengthwise 4 Roma tomatoes -- cut in half 1/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Minced garlic 1 cup Extra-virgin olive oil 1 tablespoon Chopped fresh basil 2 tablespoons Creole Mustard Chopped parsley -- for garnish Preheat the grill. Season the fish with salt and pepper. In a large saute pan, combine the fish stock, wine, onions, thyme, bay leaves and garlic cloves. Season the liquid with salt and pepper. Bring the liquid up to a simmer. Add the whole fish and poach for about 8 to 12 minutes. After the first 8 minutes, stick a paring knife into the back of the fish and try to gently pull back the flesh from the bone. If the flesh sticks to the bone, poach for a couple of minutes more. Keep testing until the fish is done. Toss the vegetables with the olive oil. Season with salt and pepper. Place the vegetables on the hot grill and cook for about 3 to 4 minutes on each side. Remove from the heat and julienne the vegetables. Place the tomatoes in a blender and puree with the garlic, extra-virgin olive oil, basil and mustard. Season the sauce with salt and pepper. To assemble, place the julienned vegetables on a large plate. Lay the poached fish on top of the vegetables. Spoon the sauce over the top. Garnish with parsley. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1608 Calories (kcal); 137g Total Fat; (86% calories from fat); 8g Protein; 42g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Flounder Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil -- for cooking 2 tablespoons Small-diced onions 1 tablespoon Small-diced celery 1 tablespoon Small-diced carrot 1/2 cup White wine 1 cup Fish stock or water 2 Six-ounce flounder fillets 1 cup Chiffonnade of spinach leaves 1 teaspoon Chopped fresh thyme 1 tablespoon Small-diced tomatoes 1 tablespoon Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 8g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Oysters With Spinach Puree And Caviar Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 pound Fresh spinach -- cleaned, and -- stems removed 1/2 cup Pernod 1 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 24 large Shucked oysters -- liquid reserved 2 ounces Caviar 8 Fried spinach leaves Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a saute pan, heat the butter and olive oil. When the pan is hot, saute the shallots, garlic, and spinach, saute for 2 minutes or until the spinach is completely wilted. Season with salt and pepper. Remove the saute pan from the stove. Holding it at a distance away from the burner, add the Pernod. Set the pan back on the stove, and flame the Pernod. Simmer for 1 minute and whisk in the cream and reserved oyster liquid. Remove from the heat and pour into a blender. Puree the mixture until smooth and pour back into the saute pan. Season with salt and pepper. Bring the spinach puree up to a boil and reduce to a simmer. Fold in the oysters. Cook just until the edges of the oysters begin to curl, about 2 to 3 minutes, depending on their size. Remove from the heat. In a swallow bowl, spoon the sauce in the center. Arrange the oysters like the spokes of a wheel on top of the sauce. Dab a little caviar on each oyster. Pile the fried spinach in the center of the plate. Garnish with Emeril’s Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2312 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 31g Total Fat; (84% calories from fat); 7g Protein; 6g Carbohydrate; 173mg Cholesterol; 310mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Pears In Vanilla Champagne Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1 cup Water 1 Vanilla bean 2 quarts Champagne 4 Pears -- peeled (4 to 6) In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears. Poach until tender -- about 6 to 8 minutes. Remove and cool. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 693 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g Protein; 89g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Poached Pears Stuffed With Maytag Blue Cheese And Walnuts Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PORT WINE REDUCTION === 1 quart Port wine 1 cup Chopped basic mirepoix === STUFFED PEARS === 1 cup Crumbled Maytag Blue Cheese 1 cup Chopped roasted walnuts 4 Poached pears -- cored from bottom -- leaving stem intact 2 Prepared puff pastry sheets 8” by 10” -- split in half 1 Egg -- mixed with 1 teaspoon Water 1/2 cup Roasted walnut pieces 1/2 cup Snipped chives Preheat oven to 350 degrees. For Port wine reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency, about 6 to 8 minutes. For stuffed pears: Combine the blue cheese and walnuts together. Stuff each pear with 1/4 of the mixture. Place a pear in the center of the halved puff pastry sheet and wrap like a bundle, trimming any excess, thus leaving the shape of the pear evident. Brush each pear with the egg wash and bake until golden, about 8 to 10 minutes. To assemble, place the pear in the center of the plate, drizzle with the Port Wine Reduction, sprinkle with the walnuts and chives. This recipe yields 4 servings. Comments: The original resipe title as listed is “Poached Pears Stuffed With Maytag Blue Cheese And Roasted Walnuts Wrapped In Puff Pastry With Port Wine Reduction Sauce”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein; 28g Carbohydrate; 47mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Shrimp With Vin Blanc, Roma Tomatoes With Thyme Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Flour 1 tablespoon Unsalted butter -- softened 3/4 cup Dry white wine 3/4 cup Water 1 tablespoon Chopped shallots 1 Bay leaf 1/2 teaspoon Salt 1 large pinch White pepper 10 large Tail-on shrimp -- peeled and deveined 2 tablespoons Italian Roma tomatoes -- diced 1 1/2 teaspoons Packed fresh thyme leaves 2 Thyme sprigs In a small bowl, combine the flour and butter. Using a fork, work it into a paste. (This paste is called beurre manie.) At this point you can refrigerate it until needed. In a small saucepan combine wine, water, shallots, and bay leaf. Season with salt and a generous pinch of white pepper. Bring this mixture to a boil. Add the shrimp and stir. Allow the liquid to come back to a boil. As soon as the shrimp turn pink, remove them from the liquid and place on a warm plate. Bring the poaching liquid back to a rolling boil. While whisking the hot liquid, add 1/2 of the beurre manie. As the beurre manie melts, the liquid will thicken. (If you want a thicker sauce, add more.) Turn down the heat and simmer for 5 minutes, stirring often. Add the tomatoes and fresh thyme. Adjust the seasonings and ladle the sauce over the shrimp. The shrimp should be nicely mounded on a warm service plate. Garnish with thyme sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2229 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 6g Total Fat; (71% calories from fat); 1g Protein; 5g Carbohydrate; 16mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poblano-Pine Nut Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Poblano peppers -- roasted, peeled, -- and left whole 1 Red bell pepper -- roasted, peeled, -- and left whole 1 teaspoon Chopped garlic 1 tablespoon Lime juice 1 teaspoon Chopped fresh marjoram 1 teaspoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Pine nuts -- toasted In a small bowl combine peppers, garlic, lime, marjoram and oil. Mix and season. Just before serving, add the pine nuts to the salsa and stir well. Serve atop some grilled chicken breast or with chips. This recipe yields 2 cups of salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2219 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 710 Calories (kcal); 57g Total Fat; (66% calories from fat); 28g Protein; 36g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pocket Sandwiches Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Puff pastry sheets - (to 3) 1/2 pound Mozzarella cheese 1/2 pound Cheddar cheese 1 pound Broccoli spears 1 pound Thinly-sliced boiled ham 1 pound Thinly-sliced roast beef 2 cups Tomato sauce 1/2 pound Pepperoni 2 Eggs 2 tablespoons Water Preheat the oven to 350 degrees. Cut the puff pastry into desired shapes, (making sure you have two pieces that are alike to build the sandwich). Using a box grater, grate each cheese. Slice the broccoli into thin slices. Place what ever type of filling you wish in the center of one piece of puff pastry, like ham and cheese, or tomato sauce, pepperoni and cheese, or broccoli and cheese (fill each pocket with a good amount of the filling). Place the other piece of puff pastry on top of the filling. Using your hands, lightly press the pastry around the filling. Using a fork, press the ends of the pastry together. This will seal the pockets tightly. In a mixing bowl, whisk the eggs and water together. Place the pockets on a parchment-lined baking sheet. Using a pastry brush, lightly brush each pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm. This recipe yields ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-09-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1992 Calories (kcal); 142g Total Fat; (62% calories from fat); 131g Protein; 59g Carbohydrate; 815mg Cholesterol; 5502mg Sodium Food Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poinsetta Cocktail Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vodka 1/4 cup Champagne 1/2 cup cranberry juice Crushed ice 2 strips orange zest, 1/4" wide and 2" long Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve. This recipe yields 1 cocktail. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); trace Total Fat; (1% calories from fat); 0g Protein; 20g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pontchatoula Strawberries Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints Strawberries (reserve the 6 best berries for dipping) 1/2 cup Sugar 1/4 cup Grand Marnier 3/4 cup Whipping cream 2 Sweet biscuits - 3" by 1 1/2" thk 2 Mint sprigs 2 ounces Chocolate -- melted for dipping Set aside 6 beautiful berries for garnish and slice remaining berries. In a mixing bowl toss the sliced strawberries with sugar and Grand Marnier. Set aside to macerate at least 15 minutes, and up to 1 hour for sugar to dissolve. Meanwhile, whip cream to soft peaks. Split biscuits, mound strawberries on bottom half, top with a dollop of whipped cream and replace biscuit top. Garnish with mint sprigs. Dip the reserved berries into chocolate, and use to garnish plate. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2149 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 843 Calories (kcal); 44g Total Fat; (48% calories from fat); 5g Protein; 101g Carbohydrate; 122mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 8 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Popeye’s Fresh Spinach And Goat Cheese Strudels Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- plus 2 teaspoons vegetable oil 1 1/4 pounds fresh spinach -- stemmed, cleaned, and patted dry Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 cup goat’s cheese 4 sheets phyllo dough 2 cups mesclun greens -- washed 1/2 pint grape tomatoes Drizzle of truffle oil In a large sauté pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the spinach. Season with salt and pepper. Sauté until wilted. Add the shallots and garlic. Continue to sauté for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the wilted spinach and cheese. Mix well. Season the mixture with salt and pepper. Stack the sheets of phyllo dough on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly brush the top sheet of each stack with a teaspoon of vegetable oil. Put 1/4 cup of the spinach mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing to close. Lightly brush each strudel with the remaining oil. Preheat the oven to 375 degrees. Line a baking sheet with parchment or waxed paper. Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes. Remove from the oven. Cut each strudel in half diagonally and serve warm. In a bowl, toss together the mesclun and tomatoes. Season with salt and pepper and toss with the truffle oil. Make a bed of salad on a plate. Serve the warm strudels on top of the salad. This recipe yields 12 strudels. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D38) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 2g Total Fat; (56% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Popovers Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Melted unsalted butter -- plus 4 tablespoons Melted unsalted butter 6 Eggs 2 cups Milk 2 cups Flour 1 teaspoon Salt Assorted jams Preheat the oven to 375 degrees. Grease each cup of the popover tin with a teaspoon of the butter. In a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining butter. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter into 10 of the prepared popover tins. Bake the popovers for about 50 minutes, undisturbed. Remove from the oven and serve hot with jam. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 5g Total Fat; (25% calories from fat); 7g Protein; 22g Carbohydrate; 119mg Cholesterol; 271mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pork And Clams Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Portuguese olive oil 2 pounds Boneless pork loin -- diced into 1" cubes Emeril's Essence -- see * Note 2 cups Chopped onions 2 Bay leaves -- crumbled 1 pinch Crushed red pepper 2 tablespoons Chopped garlic 2 tablespoons Tomato paste 2 cups Dry white wine 2 dozen Little neck clams -- scrubbed and purged Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Chopped parsley Crusty bread -- for serving * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large saute pan, with a lid, over medium heat, add the olive oil. Season the pork with Emeril's Essence. When the oil is hot, add the pork, in batches, and sear for about 1 minute on each side or 4 minutes total, stirring constantly. Remove the pork from the pan and set aside. Add the onions and crumbled bay leaves. Season the onions with salt and a pinch of crushed red pepper. Saute the onions for about 4 to 6 minutes or until the onions are golden. Add the garlic and continue to saute for 1 minute. Stir in the tomato paste. Deglaze the pan with the wine, scrapping the browned particles from the bottom of the pan. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 2 minutes. Add the seared pork meat to the pan and continue to cook until the meat is tender, about 2 hours. Add the clams and parsley. Season with salt and pepper and cover the pan. Continue to cook for about 25 to 30 minutes or until the clams open their shell. Discard any shells that do not open. Spoon the mixture into shallow bowls and serve with crusty bread. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork And Clams II Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium garlic cloves -- peeled 2 teaspoons sea salt 2 teaspoons crushed red pepper 1 tablespoon Spanish paprika 1 cup Portuguese or good olive oil 1 1/2 pounds boned pork loin -- trimmed, and cut into 1/2" cubes 1 cup small-diced onions 2 cups dry white wine 100 cockles or small littleneck clams -- in the shell, scrubbed and purged Sea salt -- to taste 1 loaf crusty bread 1/4 cup finely-chopped fresh parsley leaves In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, marinate at least 8 hours, overnight is preferred. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Sauté for 2 minutes. Add the pork and sauté for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, turning the pan over occasionally. Remove from the heat and leave covered for 5 minutes. Remove any clams whose shells do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread. This recipe yields 4 servings main servings or 6 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 947mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Boulettes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Meatballs Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Ground pork 4 tablespoons Butter 7/8 cup Flour -- divided 1/2 cup Chopped onions 1/4 cup Chopped bell peppers 2 tablespoons Minced garlic 1 1/2 cups Water Salt -- to taste Cayenne pepper -- to taste 2 cups Cooked medium-grain rice 1/2 cup Chopped green onions Tabasco sauce -- to taste 2 cups Fine bread crumbs Emeril’s Essence -- see * Note 1 Egg -- beaten 1/4 cup Vegetable oil 1 cup Creole Mustard Aioli 1/4 cup Grated Parmesan cheese 2 tablespoons Finely chopped parsley 1 tablespoon Burnoose red pepper * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, Tabasco, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Emeril’s Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the boulettes a couple at a time until golden-brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with the grated cheese, parsley and peppers. This recipe yields about 2 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2450 broadcast 01-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2111 Calories (kcal); 160g Total Fat; (68% calories from fat); 67g Protein; 101g Carbohydrate; 490mg Cholesterol; 1049mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 7 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Burgers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Ground Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lean ground pork 1/2 cup Finely-chopped onions 1/4 cup Finely-chopped green peppers 1 teaspoon Chopped garlic 1 tablespoon Creole mustard or similar mustard Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 4 Onion buns 4 slices Red onion 4 slices Muenster cheese Potato chips -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill or broiler. In a bowl combine pork, onions, peppers, garlic, Creole mustard, and Bayou Blast to taste. Form four equal patties, press them, about 1/2-inch thick. Place on the grill or under the broiler and cook for 6 to 8 minutes on each side. Toss the buns on the grill or under the broiler to toast them. Assemble the sandwiches with the onions and cheese. Garnish with a handful of potato chips. This recipe yields 4 burgers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 34g Total Fat; (63% calories from fat); 28g Protein; 15g Carbohydrate; 108mg Cholesterol; 714mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Burgers In Gravy With French Fried Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for frying 1 pound Ground lean pork 1 tablespoon Chopped garlic 2 tablespoons Chopped fresh parsley 1/4 cup Chopped green onions 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1 dash Worcestershire sauce 2 teaspoons Prepared horseradish 1/2 teaspoon Tabasco pepper sauce 4 Six-inch rounds of pork caul fat 1 cup Water 2 medium Sweet potatoes -- peeled, and cut into shoestrings Emeril's Essence -- see * Note 4 Homemade egg bread rolls -- sliced in half * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oil for frying sweet potatoes. In a mixing bowl, combine the first 9 ingredients. Mix well. Shape the mixture into four equal patties. Wrap each pattie with a piece of caul fat, covering the pattie completely. In a skillet over medium-low heat, brown the patties for 2 minutes on each side. After the first 2 minutes add 1/2 cup of water. Flip over the patties and continue to cook for 2 minutes. Add the remaining water and flip over the patties. Continue to cook for an additional 8 minutes, flipping every two minutes. Fry the sweet potatoes until golden-brown, about 3 to 4 minutes. Remove the shoestrings from the oil and drain on a paper-lined plate. Season with Emeril's Essence. Place the burgers in-between the rolls and serve with the French fries. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 555mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chops And Sweet Potato Gravy Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pork chops - (8 ozs ea) -- thich chops Emeril’s Essence -- see * Note Olive oil 2 tablespoons Flour 2 cups Julienned onions 1 tablespoon Minced garlic 1/2 cup Pecan pieces 2 cups Water Salt -- to taste Cayenne pepper -- to taste 1 pound Sweet potatoes -- baked, peeled, -- and mashed 3 tablespoons Steen's Pure Cane Syrup 1/4 cup Chopped green onions 1 recipe Creamy Grits -- see * Note 1 cup Fried parsnip strips 2 tablespoons Chopped green onions 1 tablespoon Brunoise red peppers * Note: See the “Emeril’s Essence Information” and “Creamy Grits” recipes which are included in this collection. Season the pork with Emeril’s Essence. In a saute pan, heat the olive oil. When the oil is hot, sear the chops for 5 minutes on each side. Remove the chops from the pan and set aside. Stir in the flour stirring constantly, for a dark brown roux, about 3 minutes. Add the onions and saute for 5 minutes, or until wilted. Stir in the garlic, pecans and water. Season with salt and cayenne. Bring the liquid up to a boil. Add the sweet potatoes and blend to make the sauce smooth. Stir in the cane syrup and green onions. Return the chops to the pan and reduce the heat to a simmer. Cook for 4 to 5 minutes, basting the chops with the gravy. Mound the Creamy Grits in the center of the plate. Lay the chops against the grits. Spoon the sauce over the chops and garnish with a pile of parsnips, green onions and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2450 broadcast 01-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chops With Ham Hock Gravy Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Ham Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pork chops - (8-oz ea) 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 tablespoon Oil -- for cooking 2 Meaty ham hocks -- meat removed, diced 1/2 cup Chopped celery 1/2 cup Chopped green pepper 1 cup Chopped onion 6 Garlic cloves -- sliced 3 cups Pork Stock -- see * Note (or 3 cups chicken stock) 2 tablespoons Cornstarch Thinly-sliced green onions -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Pork Stock" recipes which are included in this collection. Season pork chops with Bayou Blast. Heat oil in a saute pan and sear pork until golden brown, 4 to 5 minutes per side. Add meat from ham hock (reserve bone for another use), celery, green pepper, onion and garlic. Using a wooden spoon, stir vegetables, scraping bottom of pan to incorporate any browned bits. When vegetables are tender, add Pork Stock (or chicken stock), bring to a boil and reduce by half, turning pork chops occasionally. In a small bowl mix cornstarch with 1/3 cup of water. Stirring sauce constantly, slowly pour in this cornstarch mixture and boil for 2 minutes, stirring, until thickened. Reduce heat and adjust seasonings and serve. Garnish with green onions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-069 broadcast 11-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 7g Total Fat; (41% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chops With Kumquats Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sugar 1/2 pound Kumquats -- thinly sliced 2 tablespoons Chopped shallots 1/2 cup Water 2 tablespoons Tamarind glaze 1 teaspoon Chopped garlic 1 cup Chicken stock 2 eight-ounce Pork chops 1 tablespoon Oil -- for cooking Salt -- to taste Freshly-ground black pepper -- to taste In a small saute pan, melt the sugar and add the kumquats, shallots, and 1/2 cup of water. It will form its own syrup. Allow to slowly cook for 10 minutes. Meanwhile, combine the tamarind glaze, garlic, and 1/4 cup chicken stock, season with salt and pepper. Season and grill the pork chops, occasionally basting with the tamarind glaze. After the kumquats have cooked for 10 minutes, add the remaining stock, bring to a boil and simmer for 5 minutes. Season, it may need some more sugar, depending on how tart the kumquats are. Remove the pork from the grill, place on plates and top with some of the kumquat sauce. Drizzle with any remaining tamarind glaze. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 7g Total Fat; (31% calories from fat); 2g Protein; 32g Carbohydrate; 0mg Cholesterol; 1083mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chops With Potatoes And Mushrooms Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Pork Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eight-ounce Pork chops Salt -- to taste Freshly-ground black pepper -- to taste 2 Garlic cloves -- cut in thin slivers 1 tablespoon Oil 1 tablespoon White vinegar 1/2 cup White wine 2 sprigs Fresh thyme 2 Bay leaves 20 small Parisian scooped potatoes -- see * Note 10 Morel mushroom caps -- if available (if not 5 large shiitake caps -- split in half) Chopped fresh parsley -- for garnish * Note: Use a small scoop similar to a melon baller to 'carve' the potatoes. Preheat oven to 400 degrees. Season pork chops with salt and pepper. Using a small knife, make 5 slits on each of the pork chops and insert a sliver of garlic deep into each slit. In a cast iron skillet or oven-proof skillet heat oil. Brown chops for 4 to 5 minutes on each side. Add vinegar, wine, thyme, bay leaves, potatoes, and mushrooms. Place in the oven and cook for 15 to 18 minutes, or until potatoes are tender and brown, and pork is cooked through but not dry. Remove from the pan and arrange on a platter. Garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 7g Total Fat; (86% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chops With White Beans Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Dried Beans Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pork chops - (6 oz ea) Bayou Blast -- see * Note 2 tablespoons Olive oil 1 cup Chopped onion 1/2 cup Chopped celery 1/2 cup Chopped green pepper 2 tablespoons Minced garlic 3 cups Dried white beans -- soaked overnight 1 cup Chopped tomatoes 3 Bay leaves 6 cups Mild stock Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season pork chops with Bayou Blast. Heat oil over medium-high heat in a Dutch oven or heavy, deep pot and brown chops on both sides; remove to a plate. Reduce heat, add celery, onions, green pepper and garlic, and sweat until tender. Stir in beans, tomatoes, bay leaf and stock and return pork chops to pot. Bring to a boil, cover, reduce heat and simmer on very low heat all day, or until beans are very tender. Adjust seasonings. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-081 broadcast 02-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 7g Total Fat; (61% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Posole Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Pork shoulder -- cut into 1" pieces Emeril's Essence -- see * Note 2 cups Chopped onions 2 pounds Fresh hominy 2 cups Peeled, seeded, chopped tomatoes (preferably ripe plum tomatoes) 2 tablespoons Minced garlic 1 pinch Crushed red peppers 1 pinch Cumin 3 quarts Pork Stock -- see * Note 1/4 cup Chopped fresh cilantro Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 1/2 cup Green leaf lettuce chiffonade 1/4 cup Julienned radish 1/2 cup Julienned onions 1/2 cup Grated Monterey Jack cheese 1/4 cup Fresh cilantro chiffonade * Note: See the "Emeril's Essence Information" and "Pork Stock" recipes which are included in this collection. In a large sauce pan, heat the olive oil. Season the pork with Emeril's Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to a boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro. Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2448 broadcast 11-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 15g Total Fat; (67% calories from fat); 11g Protein; 6g Carbohydrate; 40mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Ribs With Apples Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil 2 pounds Baby pork spare ribs -- cut in pieces 1 1/2 cups Thinly-sliced Granny Smith apples 3/4 cup Julienned onions 1 cup White wine 1 pound Sauerkraut -- rinsed 2 tablespoons Caraway seeds -- (optional) 1 tablespoon Juniper berries 2 cups Mild chicken or other stock Whole-grain mustard -- for serving Heat oil in a Dutch oven or large heavy pot. Season pork ribs with salt and pepper, sear on both sides and remove from pot. Add apples and onions to pot and cook 5 minutes. Add wine, sauerkraut, caraway seeds, if using, and juniper berries and cook for 2 minutes. Add stock and return ribs to pot. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Serve with whole-grain mustard. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-080 broadcast 12-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 4g Total Fat; (51% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 754mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Roast 'N' French-Fry Po-Boy Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for deep-frying 1 Idaho potato -- cut 1/4" by 2" stick 1 crusty loaf French bread 2 tablespoons Mayonnaise 1/2 cup Shredded lettuce 1 Tomato -- sliced 1 pound Slow, slow-roasted pork roast -- pulled into -- tender shreds Heat oil in a deep-fryer to 360 degrees. Fry potatoes until brown and crunchy, 8 to 10 minutes. Slice open bread. Spread with mayonnaise and fill with lettuce and tomato. Fill with pulled pork and top with French fries. Open a beer. Eat, drink, dance to the Funky Meters and enjoy the Fest ... This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2149 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 24g Total Fat; (62% calories from fat); 4g Protein; 29g Carbohydrate; 10mg Cholesterol; 177mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Roulades Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pork loins - (6 oz ea) 4 large Plastic wrap pieces 1 cup Chopped walnuts -- sauteed in 2 tablespoons Butter - (2 to 3 tbsps) 1 Avocado -- peeled, pitted, -- and cut 16 slices Salt -- to taste Freshly-ground black pepper -- to taste Emeril’s Essence -- see * Note 12 slices Homemade bacon -- see * Note 8 ounces Bacon -- chopped 2 tablespoons Chopped shallots 2 teaspoons Chopped garlic 2 tablespoons Armagnac or cognac 2 cups Beef or veal demi-glace 1/2 teaspoon Sugar 1 teaspoon Butter -- at room temperature * Note: See the “Emeril’s Essence Information” and “Making Bacon” recipes which are included in this collection. Preheat the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6- to 1/8-inch thick. Unwrap the pork loin and season both sides with salt, pepper and Emeril’s Essence. Lay three slices of the bacon on a flat surface. Place the pork on top of the bacon along one end. Spread 1/4 cup of the duxelle (walnuts sauteed in butter) over the top of each pork loin. Divide the avocado slices into fourths and lay the slices on top of the duxelle. Gently roll up each pork with the bacon. Place the roulades on a baking sheet, seam side down, lined with parchment paper, and roast until the bacon is brown and crisp and the pork meat is tender, for about 30 minutes. Remove from the oven and allow the roulades to rest for 5 minutes, before slicing. Using a very sharp knife, trim off the ends of each roulade and cut each across into 4 slices. In a sauce pan, render the chopped bacon, until crispy for about 8 minutes. Add the shallots, garlic, and Armagnac and cook for 1 minute. Stir in the demi-glace, sugar, salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 20 minutes. Whisk in the butter and remove from the heat and serve with the roulades. To assemble, spoon 1/4 cup of the sauce on each of 4 plates and arrange 4 roulades slices on top. This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A10 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 613 Calories (kcal); 54g Total Fat; (77% calories from fat); 26g Protein; 10g Carbohydrate; 51mg Cholesterol; 921mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Roulades With Grilled Apple And Pecan Dressing Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive oil 1 cup Diced bacon 2/3 cup Chopped onions 1/2 cup Chopped celery 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 Apples -- cored, sliced, -- grilled, and diced 1/2 cup Chopped roasted pecans 6 tablespoons Finely chopped parsley 2 tablespoons Chopped fresh sage Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Cubed day-old bread Emeril’s Essence -- see * Note 2 cups Chicken stock 5 pounds Rolled lean pork roast 2 cups Hot mashed potatoes 1 cup Garlic reduction (veal based) 1 recipe Onion Applesauce -- see * Note 8 Fried parsnip strips 1 tablespoon Chopped chives * Note: See the “Emeril’s Essence Information” and “Onion Applesauce” recipes which are included in this collection. Preheat oven to 400 degree. In a saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Add the onions, celery, shallots, garlic, apples, pecans, parsley and sage. Season with salt and black pepper. Saute for 2 to 3 minutes. Stir in the cubed bread and chicken stock. Remove from the heat and cool completely. Unroll the pork roast and pound flat between sheets of plastic wrap to about 1/2-inch thickness. Remove the meat from the plastic wrap. Season pounded pork with Emeril’s Essence. Spread the dressing evenly over the pork and re-roll. Using butcher’s twine, tie the stuffed pork. Place the pork on a roasting pan, seam side down. Season the outside with Essence. Roast for 55 to 60 minutes, or until the meat is brown and the juices run clear. Slice the pork roulade into 1 1/2-inch slices. Mound the potatoes in the center of the platter. Arrange the roulades pieces around the potatoes. Spoon the garlic reduction over the roulades. Place a tablespoon of the Onion Applesauce on top of each roulade. Pile the fried parsnips in the center of the potatoes. Garnishwith the chives. This recipe yields 6 cups of dressing and provides 6 to 8 main course servings of the roulade. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2415 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 2g Total Fat; (26% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 726mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Shoulder Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Grilling Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pork butts - (abt 2 to 4 lbs ea) -- untrimmed Salt -- to taste Freshly-ground black pepper -- to taste Emeril's Essence -- see * Note === SAUCE === 4 bottles Ketchup - (14 oz ea) 1 cup Molasses 1/2 cup Worcestershire sauce 4 ounces Soy sauce 4 ounces Sesame oil 1/2 cup Minced ginger 1 tablespoon Chopped garlic 1 tablespoon Chili powder 1 tablespoon Onion powder 1 cup Brown sugar * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Prepare the coals for the grill. The coals should be lit on one side of the covered grill. In a food processor, combine the sauce ingredients and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and Emeril's Essence. Coat the butts with sauce and baste every 45 minutes throughout cooking. After the coals are ready, about 45 minutes, place the butts on the grill. The butts should not be over any exposed flame. Cover the grill and vent slightly. Slow cook the butt for 6 to 8 hours, or until the meat is very tender. This recipe yields ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2668 Calories (kcal); 115g Total Fat; (37% calories from fat); 11g Protein; 417g Carbohydrate; 0mg Cholesterol; 7922mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 23 Fat; 25 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Steaks With Coconut Rice Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Oil -- for cooking 1/2 cup Diced onion 2 tablespoons Diced red bell pepper 3/4 cup Long-grain rice 1 1/2 cups Chicken stock 1 cup Unsweetened coconut milk 1/2 cup Toasted coconut 3 tablespoons Chopped cilantro -- plus Extra chopped cilantro -- for garnish Salt -- to taste Freshly-ground black pepper -- to taste 2 Pork loin steaks - (8 oz ea) 2 teaspoons Jerk Rub -- see * Note * Note: See the "Jerk Rub" recipe which is included in this collection. Heat 1 tablespoon oil and saute onion and pepper until onion is translucent. Add rice and stir to coat grains in oil. Add stock and coconut milk and bring to a boil. Reduce heat, cover and cook for 15 minutes. When rice is tender add toasted coconut, cilantro, and salt and pepper to taste. Set aside and keep warm. Season pork steaks with Jerk Rub. In a saute pan heat remaining oil, add pork steaks and cook for 5 minutes per side. At Emeril's we serve our pork about medium. If you prefer, cook a little longer. Serve pork atop a generous portion of coconut rice. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 522 Calories (kcal); 23g Total Fat; (40% calories from fat); 7g Protein; 69g Carbohydrate; 0mg Cholesterol; 1623mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pounds Pork marrow bones -- sawed in 2" pieces 8 ounces Tomato paste Emeril's Essence -- see * Note 2 cups Chopped onions 1 cup Chopped carrots 1 cup Chopped celery 2 cups Dry red wine 1 Bouquet garni Salt -- to taste Freshly-ground black pepper -- to taste 8 quarts Water * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 450 degrees. Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Emeril's Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap. This recipe yields 1 gallon of pork stock. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2448 broadcast 11-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 721 Calories (kcal); 2g Total Fat; (4% calories from fat); 15g Protein; 97g Carbohydrate; 0mg Cholesterol; 2480mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 17 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin With Prunes And Pearl Onions Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Prunes 1/4 cup Apple juice 3/4 pound Pork tenderloin Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Oil 2 tablespoons Chopped shallots Armagnac -- to taste 1 cup Veal stock 12 Pearl onions -- blanched 4 tablespoons Butter -- cut in small pieces Cooked egg noodles -- for serving Chopped parsley -- for garnish Preheat oven to 350 degrees. In a blender pure prunes with enough apple juice to make a smooth paste. Heat a skillet over high heat, season tenderloin and sear in oil until well-browned on all sides. Transfer to a baking dish and roast 8 minutes for medium-rare. In skillet sweat shallots in pan drippings until tender. Carefully add Armagnac, WATCH OUT it may flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits. Add stock, onions, and prune pure and boil until reduced by half. Stir in 2 tablespoons of butter, just until melted. Set aside, keeping sauce warm. To serve, melt remaining butter, add cooked noodles and toss to reheat and coat; season to taste with salt and pepper and mound on 2 dinner plates. Slice pork on bias, place atop noodles and spoon sauce over. Sprinkle with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-097 broadcast 01-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 643 Calories (kcal); 32g Total Fat; (44% calories from fat); 42g Protein; 50g Carbohydrate; 173mg Cholesterol; 2101mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 6 Vegetable; 1 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloins With Quince Puree And Port Wine Glaze Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork tenderloins - (2 to 3 loins) -- trimmed of excess fat and silverskin 3 garlic cloves -- minced 1/2 teaspoon crushed red pepper 3 tablespoons canola oil 2 tablespoons soy 2 tablespoons minced fresh ginger 1 tablespoon apple cider vinegar 1 tablespoon light brown sugar - (packed) 2 teaspoons Dijon mustard 1/2 teaspoon allspice Salt -- to taste Freshly-ground black pepper -- to taste === QUINCE PUREE === 1/2 lemon -- juiced, plus 1/2 teaspoon lemon juice 6 cups water 6 quince -- peeled 2 large parsnips 4 tablespoons sugar 2 cinnamon sticks 3 tablespoons heavy cream 3 tablespoons unsalted butter 1 1/2 teaspoons salt 1 pinch allspice === PORT WINE REDUCTION === 4 cups Ruby Port wine - (750-ml bottle) Place the pork tenderloins in a large non-reactive pan. In a mixing bowl combine all remaining ingredients except salt and pepper and pour over the pork tenderloin, turning over to coat both sides. Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours. Preheat oven to 400 degrees and remove the pork tenderloins from the marinade. Season pork with salt and pepper and sear on all sides in a hot, ovenproof skillet over high heat. Transfer to oven and cook to an internal temperature of 150, about 12 to 15 minutes. Let rest for 5 minutes before serving with Quince Puree and Port Wine Reduction. For the Quince Puree: In a small, heavy, non-reactive stockpot, add the lemon juice and 6 cups of water. Peel, core and quarter the quince, and peel the parsnips and cut into 1/2-inch slices, then place in the lemon water to prevent discoloration. Bring the quince, parsnips, lemon water, 2 tablespoons sugar, and cinnamon sticks to a boil over high heat, and gently boil until very tender, about 20 to 30 minutes. Remove the fruit with a slotted spoon to the bowl of a food processor, and in batches, process with 3 tablespoons reserved cooking liquid, heavy cream, butter, remaining 2 tablespoons sugar, salt, remaining 1/2 teaspoon lemon juice and allspice until very smooth. For the Port Wine Reduction: In a large heavy saucepan, bring the Port to a boil over high heat. Continue cooking at a low boil until the wine thickens and reduces to a syrup measuring 1/3 cup, about 20 minutes. This recipe yields 4 to 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A37) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 24g Total Fat; (45% calories from fat); 3g Protein; 62g Carbohydrate; 39mg Cholesterol; 866mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Vindaloo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Curry Paste -- see * Note 1 tablespoon Minced garlic 1 1/2 cups Chopped onions 1 pound Pork -- cut into 1/2" cubes 4 tablespoons Canola or neutral vegetable oil 1 cup Peeled, seeded, diced tomatoes -- (tomato concasse) Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Cooked white rice 2 tablespoons Chopped cilantro -- for garnish * Note: See the "Curry Paste" recipe which is included in this collection. In a glass baking dish or nonreactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes. Heat oil in a large skillet over low heat and gently saute remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. Saute for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes. Serve over hot rice, garnished with cilantro. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 692 Calories (kcal); 35g Total Fat; (46% calories from fat); 29g Protein; 62g Carbohydrate; 83mg Cholesterol; 960mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Wellington Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Goat cheese - (abt 1/2 cup) 1/2 cup Roasted walnut pieces 2 tablespoons Chiffonade of fresh basil 2 tablespoons Minced shallots 1 tablespoon Chopped garlic 1 tablespoon Walnut oil Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 pounds Boneless loin of pork -- trimmed (6 inches long by 3 inches across) Emeril’s Essence -- see * Note 1 tablespoon Olive oil 1 sheet Frozen puff pastry, 10” square -- thawed 1 Egg -- beaten 3 cups Candied butternut squash 1 cup Roasted shallot reduction -- warm 1 tablespoon Chopped green onions 1 tablespoon Brunoise red pepper * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a food processor, combine the goat cheese, walnuts, basil, shallots, garlic, walnut oil, salt and pepper. Puree the mixture until grainy. Makes about 1 cup. Season the entire loin with Emeril’s Essence. Heat a large saute pan. Add the oil. Sear the loin for 3 minutes on the first side, 3 on the second and 1 minute on each end. Remove the meat from the pan and set aside. Brush the pastry sheet with the beaten egg. Place the pork in the middle of the sheet and pack with the cheese mixture. Wrap the pastry around the pork and seal the edges tightly, pressing with moistened fingers. Place the package, seam side down, on the baking sheet, and brush the entire pastry with the egg wash. Bake until golden-brown and puffy, for about 35 to 40 minutes. Remove from the oven and rest for a minute or two before slicing. Slice the Wellington into 4 thick slices. Mound the squash in the center of the plate. Arrange the Wellington around the squash. Spoon the shallot reduction over the meat. Garnish with the green onions and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 8g Total Fat; (83% calories from fat); 2g Protein; 2g Carbohydrate; 47mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork, Chicken, And Shrimp Satay Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Grilling Pork Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Parsley sprigs 1 cup Oil 1/2 cup Chopped onion 1/4 cup Lemon basil leaves 1 Garlic clove -- smashed Juice and zest of 1 lemon Salt -- to taste Cayenne pepper -- to taste 1/2 pound Lean pork butt -- cut in 3/4" cubes 1/2 pound Boneless skinless chicken breast -- cut in 3/4" cubes 1/2 pound Shrimp -- peeled and deveined Soak eight 8-inch wooden skewers in warm water for at least 45 minutes before using. Thread pork, chicken, and shrimp on skewers, keeping them separate, and place skewers in a shallow glass baking dish. In workbowl of a food processor combine parsley, oil, onion, basil, garlic, lemon juice and zest, salt and cayenne. Process until smooth. Pour marinade over skewers and turn them several times to coat well. Marinate 30 minutes at room temperature or cover and refrigerate up to 3 hours, turning skewers several times. Preheat grill. Add skewers, pork first, then chicken, then shrimp, and grill until browned on all sides. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2152 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2474 Calories (kcal); 225g Total Fat; (81% calories from fat); 101g Protein; 13g Carbohydrate; 477mg Cholesterol; 521mg Sodium Food Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Port wine Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Olive oil 1/4 cup Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Sugar 1 cup Port wine 3 cups Beef or brown chicken stock Heat the oil in a large saucepan over high heat. When the oil is hot add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat and serve hot. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 5g Total Fat; (19% calories from fat); 2g Protein; 42g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello And Barley Risotto Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Mushrooms Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Ruby Port -- optional 1 1/4 tablespoons Olive oil 1/4 cup Chopped onion 1 cup Pearl barley 3 cups Mushroom stock -- to 4 cups 1/2 pound Assorted mushrooms -- sliced (such as Shiitake, Cremini, Chanterelles -- and white button) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped tomato 2 large Whole Portobello mushrooms -- stems removed Olive oil -- for brushing 2 tablespoons Butter 1 tablespoon Heavy cream 2 tablespoons Grated Parmesan cheese 1 tablespoon Basil chiffonnade === GARNISH === Grated Parmesan cheese Basil chiffonnade Fried parsnip strips -- optional Begin port reduction, if using: In a small saucepan over low heat bring port to a slow boil, reduce heat and simmer until syrupy and sweet, and reduced to 1/2 cup, at least 30 minutes, checking from time to time. Meanwhile, in a saucepan heat 1 tablespoon oil, add onion and cook until tender and golden. Add barley and stir to coat completely in oil. Add just enough mushroom stock to cover and bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly. Add more stock, 1/2 to 1 cup at a time, as liquid is absorbed. Continue adding liquid until barley is tender, tasting frequently. When barley is done, it should be slightly soupy, like a risotto. Continue with remaining recipe steps while barley cooks. In a separate saute pan heat remaining oil, add sliced mushrooms and saute until lightly browned and tender; season with salt and pepper. Add tomatoes and cook 2 minutes more. Preheat barbecue, grill or stovetop grill over high heat. Brush portobello mushrooms with oil and grill, turning once, until tender and grill marks appear on cap. To finish, stir mushroom-tomato mixture into barley. Vigorously stir in butter and cream. Stir in Parmesan and basil. Using grilled mushroom as a cup, mound barley "risotto" in center and sprinkle with parsnip strips, if using. Sprinkle with extra Parmesan and basil. Drizzle with port reduction and serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-107 broadcast 12-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 626 Calories (kcal); 26g Total Fat; (36% calories from fat); 16g Protein; 88g Carbohydrate; 45mg Cholesterol; 230mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello And Mozzarella Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small Portobello mushroom caps 4 slices Fresh Mozzarella cheese - (2" slices) Salt -- to taste Freshly-ground black pepper -- to taste 2/3 cup Seasoned flour 1 Egg -- slightly beaten with 2 tablespoons Milk 1/4 cup Finely-chopped mild herbs 1 cup Fine bread crumbs Bayou Blast -- see * Note Smoked Tomato Butter Sauce I -- see * Note 2 tablespoons Basil chiffonade * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked Tomato Butter Sauce I" recipes which are included in this collection. Preheat the fryer. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with Bayou Blast. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2 to 3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate. Season with the Creole seasoning. Spoon the Smoked Tomato Butter Sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garish with basil. This recipe yields 4 sandwiches. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 2g Total Fat; (22% calories from fat); 7g Protein; 12g Carbohydrate; 48mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello Mushrooms With Pasta And Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Flour 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1/4 cup Olive oil 4 Portobello mushrooms, ea 4” - 5” dia -- rinsed, stemmed 4 cups Cooked angel hair pasta Homemade Tomato Sauce -- see * Note 1/2 cup Coarsely-grated Parmesan cheese * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Homemade Tomato Sauce” recipes which are included in this collection. On a small plate blend flour and Bayou Blast. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. In a large skillet heat oil over high heat and add mushrooms top side first. Cook until golden-brown, about 1 minute each side. Divide pasta among 4 pasta plates and top each with one mushroom, top side up, and Homemade Tomato Sauce over pasta. Sprinkle with cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 14g Total Fat; (69% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello Sandwich With Mashed Root Vegetables And Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Carrot -- peeled, diced 1 Parsnip -- peeled, diced 1 small Sweet potato -- peeled, diced 2 tablespoons Olive oil 1 1/2 pounds Idaho potatoes -- peeled, diced Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Heavy cream 4 tablespoons Butter 8 Fresh portobello mushrooms -- stemmed, cleaned 3 tablespoons Olive oil 1/2 cup Minced yellow onions 4 cups Sliced assorted Exotic mushrooms (such as shiitakes, oyster, chantrelles) 1 tablespoon Chopped garlic 1 tablespoon Finely-chopped fresh parsley leaves 2 cups Veal reduction 4 ounces Shaved Parmigiano-Reggiano cheese Preheat the oven to 400 degrees. Preheat the grill. Toss the carrots, parsnips, and sweet potatoes with 1 tablespoon olive oil. Season with salt and pepper. Place the vegetables on a baking sheet and roast until tender, about 40 minutes. Place the potatoes in a saucepan and cover with water. Season with salt. Bring the liquid to a boil and reduce to a simmer. Cook until the potatoes are fork tender, about 8 to 10 minutes. Drain the potatoes and place back in the saucepan. Add the roasted vegetables to the potatoes. Using a hand masher, mash the potatoes and roasted vegetables together. Season with salt and pepper. Add the cream and 2 tablespoons of the butter. Mix well. Season with salt and pepper. Season the portobellos with the remaining olive oil, salt and pepper. Grill for 3 to 4 minutes on each side. Remove from the grill and set four of the mushrooms aside. Spoon a quarter of the potatoes in the caps of the remaining mushrooms. Spread the potatoes evenly. Place the remaining caps on top of the potatoes, forming a sandwich. Place the portobello sandwiches on a baking sheet and cook for about 6 minutes. In a large saute pan, heat the remaining olive oil. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Saute for 3 to 4 minutes. Add the parsley and veal reduction. Bring the liquid to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and stir in the remaining butter. To assemble, spoon the mushroom stew in the center of each plate. Place the portobello sandwich in the center of the stew. Garnish with the cheese. This recipe yields 4 servings. Comments: The original recipe title as listed is "Portobello Sandwich With Mashed Root Vegetables And A Mushroom Stew". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 575 Calories (kcal); 40g Total Fat; (60% calories from fat); 6g Protein; 52g Carbohydrate; 72mg Cholesterol; 155mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese 5-Egg Easter Bread Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups milk 1 teaspoon salt 1/2 pound lard 3 packages dry yeast 5 pounds flour 1/2 cup warm water 12 eggs 4 cups sugar 1 lemon -- zested Eggwash 5 eggs -- for top of each bread, optional In a saucepan combine milk, salt and lard and bring to a boil. Set aside. In a small bowl combine yeast, 1 cup of the flour and 1/2 cup warm water and set aside. In a large bowl with a whisk combine eggs, sugar and lemon zest and mix thoroughly. Add milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every 1/2-hour. Bread will take 6 hours to rise. Prepare 5 round loaf pans with butter or lard. Divide dough between pans (pans should be half-full). Knead bread and let it rise again until it reaches the top of the pan. Note: If you choose to add the 5 eggs for Easter, place eggs on top of bread dough during final rising. Preheat oven to 350 degrees. Brush with beaten egg and bake for 1 hour, until golden brown. This recipe yields 5 loaves of bread. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A27) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 15190 Calories (kcal); 358g Total Fat; (21% calories from fat); 369g Protein; 2600g Carbohydrate; 3527mg Cholesterol; 3622mg Sodium Food Exchanges: 114 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 58 1/2 Fat; 53 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Boiled Dinner Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Chicken Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Beef round 1 1/2 pounds Pork loin 2 1/2 pounds Fryer chicken 1 pound Hot Italian sausage 1/2 pound Chorizo 1/4 pound Bacon, in one piece 2 Bouquet garni 4 Bay leaves 2 quarts Water Salt -- to taste Freshly-ground black pepper -- to taste 4 Turnips -- peeled, quartered 3 Carrots -- peeled, chopped 1 pound New potatoes -- quartered 1 small Cabbage -- cut into wedges 1/4 cup Chopped parsley 4 cups Saffron rice In a large sauce pan, add the beef, pork, chicken, sausage, chorizo, bacon, bouquet garnis, bay leaves and water. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook for about 1 1/2 hours or until the meat is tender. Remove the meat from the pan and set aside. Add the turnips, carrots, and potatoes. Bring the liquid back to a boil and reduce to a simmer. Cook for 20 minutes. Add the cabbage and continue to cook for 30 minutes. Slice the beef, pork loin, sausage and chorizo, 1/2-inch thick. Dice the bacon. In a hot saute pan, render the bacon until crispy. About 5 minutes before the cabbage is done, return the beef, pork, chicken and sausages to the pot. Stir in the parsley and re-season if needed. Serve the boil with saffron rice. Garnish with crispy bacon. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 21g Total Fat; (49% calories from fat); 31g Protein; 18g Carbohydrate; 87mg Cholesterol; 466mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Chicken, Lemon And Mint Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- cut into pieces 1 celery stalk -- coarsely chopped 1 onion -- coarsely chopped 3 garlic cloves -- crushed 4 parsley sprigs 2 pieces lemon zest 4 mint sprigs 1/4 teaspoon crushed red pepper -- or to taste 3 quarts water or chicken stock 1/4 cup raw rice 1/2 lemon juiced - (2 tbspns) 1/4 cup chopped mint Salt -- to taste Cayenne pepper -- to taste In a large saucepan or medium stockpot combine chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, crushed red pepper, and water. Bring to a boil, skim, reduce heat, and continue to simmer for 45 minutes, or until chicken is tender. Strain stock through a fine sieve. Transfer chicken to a plate to cool and discard remaining vegetables. Return stock to saucepan, and continue to reduce until broth is flavorful. Add rice to stock and continue to cook until rice is tender. When chicken is cool enough to handle, remove meat from bones and tear into bite-sized pieces. Add to broth and rice and cook for 3 to 4 minutes. Add lemon juice, mint and salt and pepper, to taste and let cook for 2 to 3 minutes. Serve immediately, garnished with lemon slices and sprigs of mint if desired. This recipe yields 4 to 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A27) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 822 Calories (kcal); 58g Total Fat; (65% calories from fat); 65g Protein; 4g Carbohydrate; 340mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Chowder Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Fish (Ocean) Salted Cod Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 4 ounces Chorizo -- chopped 1 cup Chopped onions 3 Celery stalks -- finely diced 2 cups Peeled, seeded and chopped tomatoes 2 tablespoons Minced garlic 1 1/2 pounds Russet potatoes -- diced 2 dozen Cherrystone clams, shucked, -- in their liquid 1/2 pound Salt cod -- rinsed and diced 1/2 quart Chicken stock 1 quart White wine 1/2 cup Finely-chopped parsley 1 Loaf of crusty bread In a large sauce pan, heat the olive oil. When the oil is hot, render the chorizo for 3 to 4 minutes. Add the onions and celery. Continue sauteing for 3 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the tomatoes and garlic, saute for 2 minutes. Stir in the potatoes, reserved clam liquid and salt cod. Add the chicken stock and white wine. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the clams and parsley, cover, and continue simmering for 3 minutes. Ladle the chowder into a shallow bowl. Serve with a loaf of crusty bread. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 13g Total Fat; (33% calories from fat); 32g Protein; 26g Carbohydrate; 74mg Cholesterol; 3641mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Clam Stew With Garlic Croutons Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Quartered new potatoes -- cooked 1 tablespoon Olive oil 1 pound Chorizo sausage -- about 4 links, links cut into 3 or 4 slices 2/3 cup Chopped onion 1/4 cup Chopped cilantro 2 tablespoons Minced garlic 2 tablespoons Minced shallots 2 cups Medium-diced potatoes 2 teaspoons Salt 1/2 teaspoon Crushed red peppers 1 teaspoon Freshly-ground black pepper 4 cups Shrimp stock 4 dozen Littleneck clams -- scrubbed 1 cup Peeled, seeded, chopped Italian plum tomatoes 1/2 cup Chopped green onions 2 teaspoons Emeril's Essence -- see * Note 3/4 cup Roasted garlic aioli 12 slices Crusty bread (abt 2" to 3"in diameter) 2 tablespoons Chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat oven 375 degrees. In a saute pan, heat the olive oil. When the pan is smoking hot, add the chorizo. Brown the sausage for 2 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper, and shrimp stock. Bring to a boil. Add the clams, tomatoes, green onions, and Emeril's Essence. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat. For the croutons: Spread the 1 tablespoon of aioli over each slice of bread. Bake for 2 to 3 minutes or until golden-brown. Place the stew in a shallow bowl and serve with the croutons. Garnish with the chopped parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 3g Total Fat; (54% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1071mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Fried Chicken With A Chili Mustard Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Roasted red pepper -- peeled, seeded, -- and chopped 3 Garlic cloves -- crushed to a paste 3 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 whole Fryer chicken -- cut into 8 pieces 2 cups Flour 2 Eggs -- lightly beaten Oil -- for frying Emeril’s Essence -- see * Note 1/2 cup Favorite mustard sauce * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the dry rub: In a food processor, combine the peppers, garlic, and olive oil, puree until smooth. Season with salt and pepper. For the chicken: Completely coat each piece of the chicken with the dry rub. Place on a baking sheet and allow to sit for 20 minutes. Evenly coat each piece of chicken with the flour. Dip each piece in the egg mixture, removing any excess liquid. Turn back into the flour mixture, coating each side well. Fill a large skillet with oil 2 inches high. When the oil is hot, carefully lay the chicken in the oil, do not over crowd. Fry until golden-brown, about 8 to 10 minutes. Turn the chicken over and continue cooking until done. Season with Emeril’s Essence. Serve with the mustard sauce. This recipe yields 4 main course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2280 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 13g Total Fat; (33% calories from fat); 9g Protein; 50g Carbohydrate; 94mg Cholesterol; 30mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Green Soup - {Caldo Verde} Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil -- divided 1 cup Chopped onion 2 teaspoons Chopped garlic 2 cups Peeled, thinly-sliced Idaho potatoes 2 quarts Water 6 ounces Chorizo sausage -- thinly sliced Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Kale -- washed, trimmed of the thick stems and thinly sliced In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2223 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 10g Total Fat; (62% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Kale And Clam Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Clams/Mussels Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Chorizo sausage -- finely chopped 2 cups Chopped onions 1 cup Diced celery 1 cup Diced carrots 4 cups Shredded kale 2 tablespoons Chopped garlic 1 Bouquet garni 3 quarts Chicken stock Crushed red pepper flakes 4 dozen Littleneck clams -- scrubbed 1/4 cup Cilantro chiffonade 1 Crusty garlic bread loaf In a heavy 8-quart pan, heat the olive oil over high heat. Add the chorizo and render the sausage for 3 to 4 minutes. Add the onions, celery, and carrots, saute for 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the kale, garlic, bouquet, chicken stock and red pepper flakes. Bring the liquid up to a boil and reduce the heat to medium. Simmer the soup for 30 minutes. Add the clams and continue to simmer for 8 to 10 minutes. Discard any clams that do not open. Stir in the cilantro. Re-season the soup with salt and pepper. The soup can either be served with clams in the shells or the clams can be remove from the soup, shells removed, and clam meats added back to the soup. Serve the soup with crusty garlic bread. This recipe yields about 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 4g Total Fat; (46% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 3241mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Pizza Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Pizza Dough -- see * Note 2 tablespoons Olive oil 1/2 cup Portuguese Tomato Sauce -- see * Note 1 cup Shredded mozzarella cheese -- to 2 cups 1 tablespoon Red pepper flakes -- to 2 tbsps * Note: See the “Basic Pizza Dough” and “Portuguese Tomato Sauce” recipes which are included in this collection. Heat a stovetop grill over high heat. Roll dough into 4 thin rounds and brush with olive oil. When grill is hot, add round and grill first side until grill marks appear. Using tongs, flip round and spoon tomato sauce over top, leaving a 1/2-inch border. Sprinkle with cheese and red pepper. Grill until edges brown and cheese melts over top. Cut into wedges and serve immediately. Repeat with remaining dough, sauce and cheese. Alternatively, preheat oven to 400 degrees and oil a 9- or 10-inch cast-iron skillet with 1 tablespoon of olive oil. Roll dough to size of skillet and fit into pan. Drizzle remaining tablespoon olive oil over dough. Spoon tomato sauce over top of dough, leaving a 1/2-inch border uncovered. Sprinkle with cheese and red pepper flakes. Bake 15 minutes, until top of pizza is browned in places and edges of dough are crisp. Cut into wedges and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 14g Total Fat; (81% calories from fat); 6g Protein; 1g Carbohydrate; 25mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Portuguese Rice And Salt Cod Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Salted Cod Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Portuguese olive oil 2 cups Chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 1 cup Chopped green onions 2 tablespoons Finely-chopped fresh parsley leaves 3 medium Tomatoes -- seeded, chopped 1 tablespoon Crushed red pepper 2 pounds Salt cod -- soaked, rinsed, patted dry, and julienned 1 pound Cooked long-grain white rice Juice of one fresh lemon Drizzle of Portuguese olive oil 1/2 Iceberg lettuce head 6 Hard-boiled eggs 6 ounces Queen-Stuffed Green Olives In a large saute pan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 657 Calories (kcal); 9g Total Fat; (13% calories from fat); 105g Protein; 31g Carbohydrate; 442mg Cholesterol; 10707mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 14 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 cup Chopped onions 1 tablespoon Minced garlic 3 Italian plum tomatoes -- finely chopped 1/3 cup Pitted and halved black olives (such as Provencal, Greek or Italian) 1/3 cup Halved pimiento-stuffed green olives 2 teaspoons Finely-minced anchovy fillets (or 2 tsps anchovy paste) 1 tablespoon Chopped parsley 1 tablespoon Chopped basil 1 teaspoon Chopped oregano 1 teaspoon Salt Freshly-ground black pepper 1 stick Chilled unsalted butter -- cut in 8 pieces Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated. This recipe yields 1 1/3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 28g Total Fat; (77% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 2153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped bell peppers 2 tablespoons Minced garlic 2 cups Peeled, chopped Italian plum tomatoes 1/4 cup Pitted and halved black olives 1/4 cup Chopped fresh basil 2 tablespoons Chopped fresh oregano 2 teaspoons Chopped fresh thyme 1 teaspoon Salt 1/2 teaspoon Crushed red pepper flakes 1 teaspoon Freshly-ground black pepper 1 cup White wine 2 cups Chicken stock 1/2 cup Green onions 8 tablespoons Unsalted butter -- room temperature In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, bell peppers, and garlic. Saute for 1 minute. Stir in the tomatoes, olives, basil, oregano, thyme, salt, crushed red pepper, and black pepper. Saute for 1 minute. Add the wine and stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Mount in the butter. Reseason if needed. This recipe yields ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2301 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1255 Calories (kcal); 106g Total Fat; (86% calories from fat); 7g Protein; 30g Carbohydrate; 248mg Cholesterol; 6519mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Sweet Bread Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Yeast 1 cup Milk 1 stick Butter -- room temperature 2 teaspoons Salt 6 Eggs -- plus 2 Eggs -- lightly beaten with 2 teaspoons Water -- for egg glaze 1 1/2 cups Sugar 8 cups Flour -- to 9 cups In a small bowl stir yeast into 1/2 cup lukewarm water until dissolved. Let sit until small bubbles form around edges. In a small saucepan scald milk and remove from heat. Add butter and salt, stirring until butter melts. In stand mixer fitted with a dough hook or in a large bowl with an electric mixer (preferably heavy-duty), beat eggs with sugar until pale and foaming. Beat in milk mixture, then yeast mixture, until blended. Begin to add flour to egg mixture, beating constantly, until dough begins to come together. If dough is too heavy for your mixer, switch to a wooden spoon. When dough forms a ball, turn out on a lightly-floured surface and knead, adding flour as needed, to prevent dough from sticking. Knead until smooth and elastic, about 10 minutes. Return dough to cleaned and lightly-oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 2 hours. Preheat oven to 375 degrees and lightly grease a baking sheet. Turn out dough onto a lightly-floured surface and knead lightly, squeezing out any air bubbles. Shape into 12 small rounds or 2 large rounds and transfer to baking sheet. Brush with egg wash. Bake until firm and golden-brown, 30 minutes for small, 45 to 55 minutes for large. Remove loaves to a baking rack and cool completely before serving. This recipe yields 2 large or 12 small loaves. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3180 Calories (kcal); 73g Total Fat; (20% calories from fat); 83g Protein; 544g Carbohydrate; 889mg Cholesterol; 2899mg Sodium Food Exchanges: 25 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 cup Chopped onions 1 tablespoon Minced garlic 3 Italian plum tomatoes -- finely chopped 1/3 cup Pitted and halved black olives (such as Kalamata) 2 teaspoons Finely-minced anchovy fillets (or 2 tsps anchovy paste) 1 tablespoon Chopped parsley 1 tablespoon Chopped basil 1 teaspoon Chopped oregano 1 teaspoon Salt Freshly-ground black pepper 1 stick Chilled unsalted butter -- cut in 8 pieces Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated. This recipe yields 1 1/3 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 28g Total Fat; (77% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 2153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Posol Inspired Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 3/4 pound Lean pork -- trimmed, cubed 3/4" 3/4 pound Chicken breast -- trimmed, cubed 3/4" 1 cup Chopped onion 1 teaspoon Cumin -- or more to taste 1 tablespoon Chopped garlic 1 tablespoon Chopped jalapeno pepper 1 cup Chopped tomatoes 2 cups Cooked white hominy -- rinsed 1 cup Cooked garbanzo beans -- rinsed 1 1/2 quarts Chicken stock 1/4 cup Chopped cilantro 2 Limes -- halved Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === Finely-chopped lettuce Shredded Monterey Jack cheese Julienned radishes In a large pot heat 2 tablespoons oil. Add the chicken and pork and cook until brown on all sides -- you can do this in batches if necessary. Add the onions and cumin. With a spoon, stir and release any cooked pieces of meat from the bottom of the pot. Cook for 3 minutes, and then add the garlic and jalapeno. Cook for 1 minute, then add tomatoes, hominy and garbanzo beans. Stir and cook for another minute. Now add chicken stock and bring to a boil and simmer for 20 minutes. Add cilantro, squeeze in the juice of both limes, season to taste with salt and pepper. Ladle into bowls and serve. Garnish with some finely-chopped lettuce, Monterey Jack cheese and julienne radishes. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 10g Total Fat; (43% calories from fat); 14g Protein; 15g Carbohydrate; 29mg Cholesterol; 2183mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Posole Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Pork Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 4 pounds Pork shoulder Emeril’s Essence -- see * Note 2 cups Chopped onions 2 cups Peeled, seeded, chopped plum tomatoes 2 tablespoons Minced garlic 1 pinch Crushed red pepper flakes 1 pinch Cumin 4 quarts Pork stock 2 pounds Fresh hominy 1/4 cup Chopped fresh cilantro Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Green-leaf lettuce chiffonade 1/4 cup Julienned radish 1/2 cup Julienned onions 1/2 cup Grated Monterey Jack cheese 1/4 cup Fresh cilantro chiffonade * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large sauce pan, heat the olive oil. Season the pork with Emeril’s Essence. When the oil is hot, sear the meat for about 2 minutes on each side. Add the onions and continue cooking for 2 minutes. Stir in the tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to a boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes. Add the hominy and cook for 30 minutes or until the meat is tender and the stew thickens. Stir in the cilantro. Spoon the soup into individual bowls and garnish each soup bowl with the lettuce, radish, onions, cheese and chiffonade of cilantro. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 600 Calories (kcal); 45g Total Fat; (69% calories from fat); 40g Protein; 6g Carbohydrate; 161mg Cholesterol; 150mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pot Au Feu Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium leeks -- trimmed 12 carrots -- peeled, and halved crosswise 12 celery stalks -- halved crosswise 1 large onion -- quartered, and studded with 4 whole cloves 4 pounds boneless rump roast or top or bottom round 2 pounds beef shanks, abt 1 1/2" thick 2 pounds oxtail or beef short ribs 1 marrow bone - (abt 2 lbs) -- cut 2" pieces 1 bouquet garni 1 tablespoon coarse sea salt 1 teaspoon black peppercorns 2 bay leaves 6 small turnips -- peeled, quartered 1 medium rutabaga -- peeled, and cut into eighths 1 1/2 pounds small new potatoes 8 slices French bread -- plus additional for passing with marrow bones 2 garlic cloves -- peeled === CONDIMENTS === Coarse sea salt Cornichons Pickled onions Grated horseradish Dijon mustard Whole grain mustard In a large stockpot place 6 leeks, 6 carrot pieces, 6 celery pieces and onion. Tie each piece of meat individually to hold its shape during the long cooking time, and place on top of the vegetables. Add 2 marrowbones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns. Add enough water to cover and bring to a boil over high heat. Reduce the heat and simmer partially covered for 3 hours, skimming any foam which forms on the top. Strain the broth and discard the cooking vegetables. Return the broth and meats to the pot and add the bay leaves, and the remaining marrowbones and vegetables except the potatoes. Bring the broth to a simmer and cook, partially covered, for 1 hour, adding the potatoes after a 1/2 hour. Remove the meat from the broth and discard the trussing strings. Carefully remove the vegetables from the broth, place them on a large serving platter, and moisten with some broth. Cover and keep warm. Strain the broth and discard any remaining vegetables. Carve the meat and place on the serving platter with the vegetables. Cover and keep warm. Rub the bread with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the croutons and serve as a first course. Pass the marrowbones at the table and serve with additional toast for spreading the marrow. Serve the meat and vegetables as a main course with desired condiments. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A35) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1430 Calories (kcal); 15g Total Fat; (9% calories from fat); 45g Protein; 279g Carbohydrate; 0mg Cholesterol; 2953mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato And Cheese Lasagna Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Sweet potatoes -- peeled 2 large Idaho baking potatoes -- peeled 2 large Red skinned potatoes -- skin on 1/2 cup Olive oil, in a bottle -- for drizzling 1 1/2 tablespoons Chopped garlic 1 cup Grated Cheddar cheese -- (preferably yellow) 1 cup Shredded Mozzarella Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 350 degrees. Oil bottom of an 8- to 10-inch baking dish. Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible. Slice baking and red skin potatoes as you need them, to prevent browning. Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping. Drizzle with oil, sprinkle with garlic and cheeses and season with salt and pepper. Top with sweet potatoes, then red skin potatoes, seasoning and sprinkling each layer. Continue layers until all potatoes are used up, reserving enough cheese to fully cover top layer. Cover with foil and bake until potatoes are fork tender. Remove and let sit before cutting. This recipe yields 8 to 10 side dish servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-073 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 5g Total Fat; (45% calories from fat); 4g Protein; 9g Carbohydrate; 15mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato And Mushroom Lasagna Recipe By :Emeril Lagasse Serving Size : 9 Preparation Time :0:00 Categories : Main Dish Mushrooms Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 large Onion -- minced 2 ounces Prosciutto di Parma -- finely chopped 2 tablespoons Minced shallots 1/2 cup Finely-chopped parsley 1 pound Assorted wild and exotic mushrooms (chantrelles, oysters, shiitake, lobster) 2 tablespoons Minced garlic 2 tablespoons Chopped basil 1 tablespoon Chopped fresh oregano 2/3 cup Dry white wine 1 1/2 pounds Canned crushed tomatoes - (to 2 lbs) 16 ounces Fresh Ricotta cheese 1 large Egg 1/2 pound Grated Parmigiano-Reggiano cheese 1/2 pound Grated Mozzarella cheese Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Assorted potatoes -- peeled, and sliced thin lengthwise (potatoes, such as Idaho, new potatoes, sweet potatoes etc.) 1/2 cup Heavy cream -- plus 1/4 cup Milk Fried basil leaves Preheat the oven to 350 degrees. Lightly oil a 13- by 9-inch rectangular baking dish. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and mushrooms. Saute for 10 minutes or until the mushrooms are golden brown. Season with salt and pepper. Stir in the garlic, basil and oregano. Strain the mushrooms and reserve the liquid. Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides occasionally to loosen any particles. Add the wine and follow the same process. Add the tomatoes and continue to cook for 10 minutes. Season with salt and pepper. Add the mushroom mixture to the sauce. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. Season the potatoes with salt and pepper. To assemble, spoon a small amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan cheese. Place a layer of the potatoes on top of the sauce. Spread the cheese over the potatoes. Repeat layering until all the ingredients are used. Mix the cream with any remaining cheese. Season with salt and pepper. Pour over the top of the lasagna. Cover the lasagna. Bake for 40 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set. Remove the lasagna from the oven and allow to rest for 10 minutes before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves. This recipe yields 9 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 9g Total Fat; (81% calories from fat); 1g Protein; 3g Carbohydrate; 40mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Crusted Gulf Fish With A Grilled Mushroom Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil -- plus 2 tablespoons Olive oil 1/2 cup Small-diced yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 4 cups Sliced assorted exotic mushrooms (such as shiitakes, chantrelles, black trumpets, oyster, lobster etc.) 1 tablespoon Chopped garlic 1/2 pound Prosciutto ham -- julienned 1 tablespoon Finely-chopped fresh parsley leaves A drizzle of White Truffle Oil 4 Pompano fillets - (abt 6 to 8 oz ea) Emeril's Essence -- see * Note 4 teaspoons Dijon mustard 2 large Idaho potatoes -- peeled, passed through the potato threader, and soaking in cool water 1 1/2 cups Lemon Butter Sauce -- see * Note * Note: See the "Emeril's Essence Information" and "Lemon Butter Sauce" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute, or until slightly wilted. Add the mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes. Add the garlic, prosciutto and parsley. Continue to saute for 1 minute. Remove from the heat and drizzle the relish with the truffle oil. Set aside. Season the fillets with Emeril's Essence. Rub 1 teaspoon of the mustard over each fillet, covering completely. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the potatoes are crusted. In a large oven-proof saute pan, heat the remaining oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Spoon the relish over the fillets. Serve immediately. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 34g Total Fat; (84% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Crusted Lobster On A Crawfish Mashed Potato Bed Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Main Dish Potatoes Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Lobster - (abt 1 lb) -- cooked 4 whole Lobster tails -- cooked 1/4 cup Dijon mustard 2 large White potatoes -- peeled Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Olive oil 2 tablespoons Butter 1/2 pound Crawfish tails 3 cups Mashed potatoes -- warm 1/2 cup Heavy cream 1 cup Red pepper coulis -- warm 1 cup Yellow pepper coulis -- warm a couple of Long chives 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers Season each tail with salt and pepper. Rub each tail lightly with the Dijon mustard. Using your Susie Wong Threader, thread each potato half into curls. Season the potatoes with salt and pepper. Wrap each tail with the potato crust. Place the tails in a damp linen cloth and roll the tails up tightly. This will secure the potato crust to the tails. In a saute pan, heat the olive oil. When the oil is hot, saute the tails for 2 to 3 minutes on each side or until golden brown. Remove the tails from the oil. In a saute pan, melt the butter. When the butter is melted, saute the crawfish tails for 2 minutes. Pour the sauteed crawfish into the pan of mashed potatoes. Over low heat, add the cream to the crawfish potatoes. Season with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat. Mound the potatoes in the center of the plate. Arrange the lobster tails around the potatoes. Spoon the coulis around the plate. Garnish with the long chives, chopped chives and peppers. This recipe yields 4 servings. Comments: The original name of this recipe as listed is "Potato Crusted Lobster Tails On A Bed Of Crawfish Mashed Potatoes". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2404 broadcast 12-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 682 Calories (kcal); 34g Total Fat; (44% calories from fat); 59g Protein; 35g Carbohydrate; 329mg Cholesterol; 1469mg Sodium Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Joe's note: The recipe never does say whay to do with that one whole 1 lb lobster ??? Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Crusted Red Snapper Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 six-ounce Red snapper fillets Emeril's Essence -- see * Note 1/4 cup Dijon mustard 2 large White potatoes -- peeled, -- halved crosswise Salt -- to taste Freshly-ground white pepper -- to taste 4 tablespoons Olive oil Crawfish Mashed Potatoes -- see * Note === GARNISH === 1 cup Red pepper coulis -- hot 1 cup Yellow pepper coulis -- hot 1/2 cup Fried herb salad 1 tablespoon Finely-chopped parsley * Note: See the "Emeril's Essence Information" and "Crawfish Mashed Potatoes" recipes which are included in this collection. Season each fillet with the Essence. Lightly brush each fillet with the Dijon mustard. Pass each halved potato through the potato threader or grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each fillet with each individual portion of the threaded potatoes. Wrap the fish like a package. Wrap crosswise first and then lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will secure the potato to the fish. In a large saute pan, heat the olive oil. When the oil is hot, saute the fish for 3 to 4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence. Spoon the two pepper sauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the Crawfish Mashed Potatoes in the center of the sauce. Lay the fish directly on top of the potatoes. Garnish with the fried herb salad and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 14g Total Fat; (69% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 191mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Crusted Scallops With Fondue Piquante Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Potatoes Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons Olive oil 3 tablespoons Chopped onions 3 tablespoons Chopped green bell peppers 2 tablespoons Chopped celery 1 tablespoon Seeded, minced jalapeno peppers 1 tablespoon Chopped garlic 1 tablespoon Chopped fresh thyme 1 tablespoon Chopped fresh oregano Salt -- to taste Cayenne pepper -- to taste 1 cup Peeled, seeded, chopped tomatoes 3 Bay leaves 2 cups Chicken stock 1/4 cup Heavy cream 2 White potatoes, peeled, halved Freshly-ground white pepper -- to taste 8 Sea scallops Emeril’s Essence -- see * Note 4 teaspoons Dijon mustard Chives, long * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a non-reactive saucepan, heat 2 tablespoons of the olive oil. When the oil is hot, add the onions peppers, celery, jalapenos, garlic, thyme, and oregano. Season with salt and cayenne. Saute for 2 minutes. Add the tomatoes, bay leaves and stock. Bring the liquid up to a boil and reduce to a simmer. Cook the sauce for 20 minutes. Remove the sauce from the heat. Using a hand-held blender, puree the sauce until smooth. Add the heavy cream and puree until incorporated. Re-season the sauce if needed. Using the Suzy Wong Threader, thread the potatoes through the machine, forming long curls of the potato. Season the potatoes with salt and pepper. Season the scallops with Emeril’s Essence. Rub each scallop with 1/2 teaspoon of the Dijon mustard. Fold four linen cloths in half. Divide the threaded potatoes between the four cloths. Divide the individual piles of potatoes in half. You should have eight piles of threaded potatoes divided between four linen cloths. Place the scallops in the center of the potato piles. Wrap each scallop with the potatoes, covering the scallops completely. Tightly wrap the potato-wrapped scallops up in the linen cloth. This will help the potatoes from discoloring too much. In a large saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the potatoes for 3 minutes on each side or until the potatoes are golden-brown. Remove the potatoes from the pan and drain on a paper-lined plate. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center each plate. Lay two potato crusted scallops in the center of the sauce. Garnish with long chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A16 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 23g Total Fat; (85% calories from fat); 5g Protein; 4g Carbohydrate; 27mg Cholesterol; 1178mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Crusted Turkey Breast Stuffed w Jalapenos & Corn Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === STUFFING === 1 tablespoon Olive oil 1/4 cup Chopped onions 2 tablespoons Minced shallots 1 teaspoon Minced garlic 2 tablespoons Finely-chopped jalapenos 2 tablespoons Finely-chopped celery 1/4 cup Sweet corn 1 cup Coarsely-crumbled corn muffins Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Chicken stock === TURKEY === 4 Turkey breasts - (6 oz ea) 2 Baking potatoes -- peeled, halved, and in water 1/4 cup Dijon mustard 1 tablespoon Emeril's Essence -- see * Note Olive oil -- for sauteing === TO SERVE === 1 recipe Mole Sauce -- see * Note 2 cups Fried shoestring potatoes -- tossed with Southwest Spice -- see * Note * Note: See the "Emeril's Essence Information", "Mole Sauce" and "Southwest Spice - {Emeril's Southwest Seasoning}" recipes which are included in this collection Preheat the oven 450 degrees. For the stuffing: In a saute pan, heat the olive oil. When the pan is smoking hot saute the onions, shallots, and garlic, for 1 minute. Add the jalapenos, celery, and corn. Continue sauteing for 2 minutes. Season with salt and pepper. In a mixing bowl, combine the sauteed vegetables, crumbled corn muffins and stock together, mix until incorporated. For the turkey: Using a small knife, make a 2-inch slit on the side of the breasts, forming a pocket. Fill each pocket with about 1/2 cup of the stuffing. Using a potato threader from Suzy Wong, thread the potatoes (they will resemble locks of curly hair). Season each stuffed breast with Emeril's Essence. Rub the entire breast with the Dijon mustard. On a cloth napkin folded in half, cover the bottom half with the seasoned potato crust. Place the turkey in the center and fold over the remaining crust over the breast. Roll the breast up tightly in the napkin. This will help in holding the crust to the meat. In a saute pan, heat the olive oil. When the pan is smoking hot, remove the napkin and add the potato crusted turkey. Saute for 2 to 3 minutes or until golden on one side. Flip the meat over and finish cooking in the oven for 8 to 10 minutes. Remove the turkey from the oven. Spoon a small pool of the Mole Sauce in the center of the plate. Place the turkey on the sauce. Serve with the shoestring potatoes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2326 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 4g Total Fat; (28% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 464mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Gaufrettes With Lobster Ravigote Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Brunch Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Idaho potato -- peeled Salt -- to taste Freshly-ground black pepper -- to taste 1 Egg 1/2 cup Chopped onions 1/2 cup Chopped green onions 1/4 cup Chopped celery 2 tablespoons Chopped garlic 2 tablespoons Prepared horseradish 1/4 cup Creole or whole grain mustard 3 tablespoons Ketchup 2 tablespoons Finely-chopped parsley leaves Juice of one fresh lemon 3/4 cup Olive oil 1 pound Cooked lobster meat -- diced small 4 cups Assorted baby greens Drizzle of extra virgin olive oil 4 ounces Goat's cheese -- crumbled Preheat the fryer. Using a mandoline with a cris-cross blade, cut the potatoes, lengthwise, into thin waffle-like chips. Fry the potatoes in batches until golden brown, about, 3 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with salt and pepper. Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, horseradish, mustard, ketchup, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper. In a mixing bowl, toss the lobster with 1/2 of the Remoulade, reserving the other half for a later use. Season with salt and pepper. In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper. To assemble, mound the greens in the center of each plate. Arrange the potatoes around the greens and place a spoonful of the Lobster Remoulade on top of each potato. Garnish with the crumbled goat's cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 544 Calories (kcal); 42g Total Fat; (69% calories from fat); 26g Protein; 15g Carbohydrate; 128mg Cholesterol; 614mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Gnocchi With A Gorgonzola Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound baking potatoes -- washed Oil -- as needed Salt -- to taste Freshly-ground black pepper -- to taste 1 large egg 1/2 cup flour -- plus 2 tablespoons flour 2 cups milk 1 cup water 1 teaspoon olive oil 1 cup heavy cream 1 pound gorgonzola cheese Preheat the oven to 400 degrees. Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 873 Calories (kcal); 65g Total Fat; (64% calories from fat); 35g Protein; 47g Carbohydrate; 246mg Cholesterol; 1686mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Gnocchi With Quick Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Boiling potatoes -- cooked skin-on, -- cooled and peeled 1 Egg yolk 1/3 cup Flour -- plus extra, -- if needed 1/2 cup Chopped onion 2 tablespoons Chopped garlic 2 tablespoons Olive oil 3 cups Seeded, diced fresh or canned tomatoes and their juice 2 tablespoons Chopped basil Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter Freshly-grated Parmesan cheese -- for garnish Make gnocchi: Cut potatoes into chunks and pass through a food mill or potato ricer onto a lightly-floured surface. Make a well in center of potatoes and add yolk to well. Sprinkle one-third of the flour over potatoes and combine potatoes, yolk and flour, mixing with your hands. Add another third of flour, kneading, then remaining flour, until a smooth, slightly sticky dough is formed. Divide dough in 4 pieces and roll each into a 15-inch-long rope, about 3/4-inch in diameter. Using a floured knife, cut each rope into 30 pieces. Dip tines of a dinner fork in flour and gently roll dough several times back and forth to form decorative ridges on one side. Make tomato sauce: In a saucepan sweat onion and garlic in oil over medium heat until onions are golden and tender, 10 minutes. Add tomatoes and juice; bring to a boil and cook 3 minutes. Add basil and season with salt and pepper to taste. Bring a large pot of salted water to a boil and drop in gnocchi. Cook until they rise to surface, about 2 minutes, and continue cooking 30 seconds more. Drain in a colander. In a large skillet, melt butter, add gnocchi, pour tomato sauce over, and toss to combine. Sprinkle with Parmesan and serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 14g Total Fat; (55% calories from fat); 4g Protein; 21g Carbohydrate; 69mg Cholesterol; 65mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Gratin Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart heavy cream 6 egg yolks Salt -- to taste Freshly-ground white pepper -- to taste 3 pounds Idaho potatoes -- peeled, and thinly sliced, (vertically) 1 pound Gruyere cheese -- grated Preheat the oven to 400 degrees. In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with an eighth of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool completely. Reheat and slice into individual servings. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C67) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1098 Calories (kcal); 89g Total Fat; (71% calories from fat); 33g Protein; 46g Carbohydrate; 513mg Cholesterol; 335mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Pancakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pancakes Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Idaho potato - (abt (8 oz) 1/2 medium Onion - (abt 4 oz) 1 Egg 1 tablespoon Chopped parsley 1 tablespoon Flour 1 tablespoon Dry bread crumbs 1/4 teaspoon Dry thyme Juice of 1 lemon Salt -- to taste Freshly-ground black pepper -- to taste Oil -- for pan frying 1/3 cup Applesauce -- for garnish Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, bread crumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce. This recipe yields 4 to 6 pancakes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2260 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 1g Total Fat; (23% calories from fat); 2g Protein; 7g Carbohydrate; 47mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Soup With Mom's Salt Cod Fritters Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Potatoes Salted Cod Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon 1 medium Onion -- diced 1 tablespoon Minced garlic 6 cups Chicken stock 2 1/2 pounds Idaho potatoes -- peeled, diced large 1 Bouquet garni Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Cream === FOR THE FRITTERS === 1 cup Mashed potatoes -- in spreadable form 1 1/2 cups Flaked salt cod -- after soaking for 3 days, then rinsed, flaked 1 Egg 1 tablespoon Chopped parsley 2 tablespoons Minced onions 1 teaspoon Minced garlic 1 teaspoon Baking powder 1 cup Milk - (about) -- to constitute 1 cup Flour - (about) -- to bind Bayou Blast -- see * Note 2 tablespoons Chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. In a stock pot, render the bacon until crispy. Remove the bacon and reserve for garnish. In the bacon fat, saute the onions, about 3 to 4 minutes. Stir in the garlic. Add the stock, potatoes, and garni. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 20 minutes or until the potatoes are tender. Discard the bouquet garni. Remove from the heat. Using a hand-held mixer puree the potatoes until smooth. Finish the soup with the cream. Season with salt and pepper. Return the soup to the stove and bring up to a simmer. For the fritters: In a mixing bowl, combine the mashed potatoes, salt cod, egg, parsley, minced onions, garlic and baking powder. Add enough milk and flour to form a batter. (The batter should be firm enough to spoon into hot grease and form a ball-like shape.) Spoon one tablespoon at a time into the hot grease. Fry the fritters for 2 to 3 minutes, stirring constantly for overall browning. Remove from the fryer and drain on a paper-lined plate. Season with Bayou Blast. Ladle the soup in to shallow bowls. Garnish with the fritters, crispy bacon and parsley. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2356 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 489 Calories (kcal); 26g Total Fat; (48% calories from fat); 19g Protein; 43g Carbohydrate; 81mg Cholesterol; 2944mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Soup With Smoked Salmon Relish Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Potatoes Salmon Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick Unsalted butter 1 1/4 pounds Yellow onions -- thinly sliced 3 Celery ribs -- chopped (abt 1 cup) Salt -- to taste Cayenne pepper -- to taste Freshly ground black pepper -- to taste 1 Bay leaf 3 tablespoons Chopped garlic 10 cups Chicken stock 2 pounds Baking potatoes -- peeled, diced 1/4 cup Heavy cream 1/2 pound Smoked salmon -- julienned 1/4 cup Brunoise red onions 2 tablespoons Chopped chives A drizzle of extra-virgin olive oil Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 8g Total Fat; (37% calories from fat); 8g Protein; 23g Carbohydrate; 26mg Cholesterol; 2346mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Timbale With Horseradish Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TIMBALE === 2 cups Cooked potatoes -- riced 1/4 cup Parmesan Reggiano cheese 2 Egg yolks 1 teaspoon Chopped fresh parsley 1 teaspoon Chopped fresh dill 1 teaspoon Chopped fresh chives Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Butter 1/4 cup Bread crumbs === SAUCE === 1 cup Sour cream Juice of 1 lemon 2 tablespoons Prepared horseradish Salt -- to taste Freshly-ground black pepper -- to taste === STEAKS === 4 Flank steaks - (abt 6 oz ea) 1 tablespoon Olive oil 5 Fried spinach leaves 2 tablespoons Chopped parsley Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. Preheat the oven to 400 degrees. For the timbale: In a mixing bowl, combine the potatoes, cheese, yolks, and fresh herbs together. Season with salt and pepper. Butter and bread crumb four 4-ounce ramekins. Spoon 1/2 cup of the potato mixture into each ramekin. Bake the ramekins for 8 to 10 minutes or until golden-brown. Rub the flank steak with the olive oil. Season with Emeril’s Essence. Place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. For the sauce: In a mixing bowl, combine all the ingredients together and mix well. Season with salt and pepper. Remove the flank steak and slice on the bias. Remove the timbales from the oven. Spoon 1/4 cup of the cream in the center of the plate. Invert the timbale onto the plate. Fan the sliced steak around the sides of the timbale. Garnish with fried spinach, chopped parsley and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 21g Total Fat; (79% calories from fat); 4g Protein; 8g Carbohydrate; 140mg Cholesterol; 146mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Truffle Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups White chicken stock 1 cup Idaho potatoes -- peeled, diced small 1 tablespoon Cream 1 tablespoon Unsalted butter Salt -- to taste Freshly ground black pepper -- to taste Truffle oil -- optional Boil the potatoes until very tender in the chicken stock. Using a hand-held mixer, puree until very smooth. Incorporate the cream and butter. If too thick, thin with more cream and butter. Season with salt, pepper, and truffle oil. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g Protein; 7g Carbohydrate; 11mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Potato-Crusted Chicken With Creole Succotash Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Potatoes Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 six-ounce Chicken breast halves Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Dijon mustard 2 large Idaho potatoes -- peeled 2 tablespoons Oil === CREOLE SUCCOTASH === 1 teaspoon Oil 1/4 cup Diced red bell peppers 1/4 cup Diced green bell peppers 1/4 cup Diced onion 1 cup Corn kernels 1 cup Cooked lima beans (preferably slightly creamy) 1 1/2 tablespoons Minced garlic 1 cup Stock 1 tablespoon Butter 1 teaspoon Chopped fresh thyme Preheat oven to 375 degrees. Season chicken with salt and pepper. Thoroughly coat with mustard on all sides. Onto a clean kitchen towel grate potatoes on large holes of 4-sided grater. Gather up towel and squeeze out liquid. Spread out towel, season potatoes with salt and pepper, and shape into 2 rectangles. Place potato rectangles on work surface, lay a chicken breast half on top of each and carefully fold potato around to form a packet, pressing firmly. Heat oil in a large nonstick pan and add chicken. Cook until first side is golden brown, shaking pan frequently to prevent sticking. Using a large spatula carefully flip chicken, saute until just golden and transfer to an oiled baking sheet; bake 10 to 12 minutes or until chicken is cooked through. Prepare succotash: Heat oil in a saute pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt and pepper. To serve, spoon a generous portion of succotash onto each of 2 plates and top with chicken. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-091 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 23g Total Fat; (39% calories from fat); 14g Protein; 65g Carbohydrate; 16mg Cholesterol; 262mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potatoes And Tomatoes With Feta Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Good olive oil 4 Red skin potatoes - (about 1/2 lb) -- quartered and boiled 1 cup Chopped ripe red tomatoes 1/4 cup Chopped onion 1 teaspoon Chopped garlic 1 tablespoon Chopped oregano Salt -- to taste Freshly ground black pepper -- to taste 1/2 cup Crumbled feta - (about 4-oz) Preheat the oven to 400 degrees. In a large saute pan, heat the oil until it begins to ripple. Add the potatoes, cooking and tossing until they are all golden. Add the tomatoes and onions and cook for 2 minutes. Add the garlic and oregano, toss to combine. Season with the salt and pepper. Top with the feta and place in the oven for 10 minutes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potatoes Au Gratin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 2 tablespoons Flour 2 cups Whole milk Salt -- to taste Freshly-ground white pepper -- to taste 1 1/2 pounds New red potatoes -- cooked, and sliced 1/2" thick 3 ounces Grated Cheddar cheese 3 ounces Grated Monterey cheese Preheat the oven to 400 degrees. Grease an 8-cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 20g Total Fat; (70% calories from fat); 10g Protein; 9g Carbohydrate; 62mg Cholesterol; 280mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potsticker Dumplings With Spicy Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 48 Preparation Time :0:00 Categories : Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Flour -- plus extra, -- for rolling 1/2 pound Napa cabbage -- shredded 4 ounces Ground pork 2 tablespoons Minced green onions 2 teaspoons Minced ginger 1/2 teaspoon Dry sherry 1 1/2 teaspoons Soy sauce -- plus 1/2 cup 1 1/2 teaspoons Dark sesame oil -- plus 1 tablespoon 1/4 teaspoon Salt 1 teaspoon Chili oil 1 teaspoon Minced garlic 3 tablespoons Vegetable oil Make potsticker dough: Divide flour into 2 separate bowls. Bring 1/2 cup water to a boil, measure out 1/4 cup plus 2 tablespoons water and stir into 1 bowl to form a dough. Stir 1/4 cup cold water into second bowl to form a soft dough. Combine both doughs and knead together until they are smooth, about 15 minutes. Cover with a damp towel and let stand 15 minutes. Make filling: In a large pot of boiling salted water, cook Napa cabbage just until wilted, about 1 minute. Drain in a colander, refresh under cold running water and squeeze dry. In a food processor combine cabbage, pork, 1 tablespoon of green onions, ginger, sherry, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons sesame oil and salt; process just until combined. Remove to a bowl, cover and refrigerate 30 minutes. Make potstickers: On lightly-floured work surface divide dough into 4 parts. Roll each part into a long thin rope, 1/2-inch in diameter. Cut each rope into 12 pieces. Roll each piece between your palms to form a smooth ball. Sprinkle lightly with flour and use a small rolling pin to flatten into 3-inch pancakes. Spoon about 1 teaspoon filling into center of each pancake, fold over in a half moon shape, and seal with water. Repeat until all dumplings are filled. Make dipping sauce: In a small bowl combine remaining tablespoon green onion, 1/2 cup soy sauce, 1 tablespoon sesame oil, chili oil and garlic until blended. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add as many dumplings as will fit in skillet without touching and brown bottoms 1 to 2 minutes. All at once, add enough cold water to cover bottom of pan, cover immediately and bring to a boil. Cook until tops of dumplings are waxy and cooked through, about 5 minutes. Water will evaporate (if some water remains, drain water), heat and continue cooking until bottoms of dumplings are brown and crisp, about 2 minutes; keep warm. Repeat with remaining dumplings. Serve immediately with dipping sauce. This recipe yields 48 dumplings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 2g Total Fat; (50% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pound Cake With Dried Fruit And A Port Wine Reduction Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PORT REDUCTION === 3 cups Port wine 1 tablespoon Lemon zest 1 tablespoon Orange zest === CAKE === 1 cup Unsalted butter -- softened 1 cup Sugar 4 Eggs 2 cups Flour 1 teaspoon Baking powder 1/4 teaspoon Ground cinnamon 1/2 cup Assorted dried fruits -- finely chopped 1 teaspoon Vanilla Powdered sugar -- in shaker Fresh mint sprigs Whipped cream in pastry bag with star tip Preheat oven to 325 degrees. Grease and flour a 9- by 5- by 3-inch loaf pan. For the sauce: In a small sauce pan, combine the port wine and zest together. Bring up to a boil. Reduce to a simmer and reduce mixture until 1/2 cup remains or of syrup consistency, about 25 to 30 minutes. For the cake: Cream the butter and sugar together. Beat in one egg at a time into the butter mixture, scraping the bowl often. Combine the flour, spices, and fruit, together. Gradually add flour mixture to butter mixture, beating on low speed just till combined. Pour into prepared pan and bake for 55 to 65 minutes. Remove the cake from the pan and cool on a wire rack. Stack a couple of slices in the center of a plate. Drizzle with the port wine reduction. Garnish with whipped cream, powdered sugar and fresh mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2308 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1177 Calories (kcal); 51g Total Fat; (46% calories from fat); 13g Protein; 121g Carbohydrate; 311mg Cholesterol; 193mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poutine (Fries And Gravy) Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons flour 2 cups beef stock Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Idaho white potatoes -- peeled and cut 1/2 pound fresh cheese curd In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D01) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 6g Total Fat; (75% calories from fat); 1g Protein; 3g Carbohydrate; 16mg Cholesterol; 1120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Praline And Goat Cheese Cheesecake With Praline Sauce Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Graham cracker crumbs 1/2 cup Chopped roasted pecans 2/3 cup Melted butter 1 1/2 pounds Cream cheese -- room temperature 1/2 pound Goat cheese -- room temperature 1 1/2 cups Sugar 1 cup Sour cream 3 Eggs 1 tablespoon Cornstarch 1/4 cup Heavy cream 1 cup Crushed Pralines -- see * Note 1 teaspoon Vanilla === TOPPING === 1/4 cup Sour cream 1/4 cup Goat cheese -- room temperature 3 tablespoons Honey 1/4 cup Graham cracker crumbs 1 cup Praline sauce or carmel sauce 1 cup Candied pecans, store bought Whipped cream in pastry bag -- with star tip Fresh mint sprigs * Note: See the “Pralines I” recipe which is included in this collection. Preheat oven to 350 degrees. In a mixing bowl combine the crumbs, pecans and butter together. Press into a 10-inch springform pan. Allow the crust to come up the sides of the pan. For the filling: In a food processor, combine the cheese, sugar and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the Pralines and vanilla. Pour the filling into the springform and bake for 1 hour or until the cake has set. For the topping: Combine all the ingredients together and mix until smooth. After removing from the oven, run a knife around the edges of the pan to prevent the cake from cracking. After the cake has cooled spread the topping evenly over the top of the cake and sprinkle the top of the cake with the graham cracker crumbs. Place a piece of the cake in the center of the plate. Drizzle the praline sauce over the cake and sprinkle the pecans around the plate. Garnish with the whipped cream and fresh mint. This recipe yields 12 servings. Comments: The original recipe title as listed is “Praline And Goat Cheese Cheesecake With Praline Sauce And Candied Pecans”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 47g Total Fat; (64% calories from fat); 14g Protein; 45g Carbohydrate; 176mg Cholesterol; 470mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Praline Bread Pudding Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 4 Eggs 1 cup Light brown sugar 1/2 teaspoon Ground cinnamon 1 pinch Nutmeg 1 teaspoon Pure vanilla extract 3 cups Heavy cream 1 cup Milk 6 cups Day-old bread cubes (1/2-inch) 2 cups Crumbled Pralines -- see * Note 2 cups Anglaise Sauce -- see * Note * Note: See the "Pralines I" and "Anglaise Sauce" recipes which are included in this collection. Preheat the oven to 350 degrees. Grease muffin tins with the butter. In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and place in the refrigerator. Refrigerator for 2 hours. Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise Sauce. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 25g Total Fat; (75% calories from fat); 4g Protein; 15g Carbohydrate; 149mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Praline Cream Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Graham cracker crumbs 1/2 cup Crumbled pralines -- see * Note 1 stick Butter -- melted === FILLING === 2 1/2 cups Milk 3/4 cup Sugar 1 teaspoon Vanilla 1 tablespoon Steen's Pure Cane Syrup -- plus 1 tablespoon Steen's Pure Cane Syrup -- for whipped cream 5 Egg yolks 1/2 cup Cornstarch 1 cup Crumbled pralines 1 cup Heavy cream 3 tablespoons Sugar === GARNISH === Crumbled pralines Chocolate sauce -- in a squeeze bottle Fresh mint sprigs Powdered sugar -- in a shaker * Note: See the "Pralines I" recipe which is included in this collection. Preheat the oven to 400 degrees. In a 9-inch pie pan, combine the crumbs, pralines and butter together until the mixture is binded together. Spread and press the mixture evenly on the bottom and sides of the dish to make the crust. Bake for about 8 to 10 minutes, or until it is brown. Remove from the oven and cool completely. For the filling: In a non-reactive sauce pan, combine the milk, sugar, vanilla and syrup over medium heat. Stir slowly to dissolve the sugar and heat just long enough to scald the milk. Remove from the heat. In a mixing bowl, combine the egg yolks with the cornstarch and mix well. Add 1/4 cup of the milk mixture at a time to the egg mixture, blending in between each addition, until all is combined. Pour the mixture into a saucepan and over medium heat, stir constantly for 1 to 2 minutes. Stir until smooth and thick. Remove from heat and put through a fine sieve to remove any lumps. Chill the filling in an ice bath until cold. Fold in the pralines and spread evenly into the pie crust. Refrigerate for 2 hours or until it sets. For the whipping cream: Using an electric mixer, whip the cream, sugar and syrup until stiff peaks form. Spread the cream evenly of the top of the pie. Slice a piece of the pie and place on the plate. Garnish with the pralines, chocolate sauce, powdered sugar and fresh mint sprigs. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2324 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 30g Total Fat; (55% calories from fat); 6g Protein; 48g Carbohydrate; 215mg Cholesterol; 266mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Praline Pound Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sticks Butter -- cut into cubes, -- and softened 2 1/2 cups Sugar 10 Eggs -- separated 2 teaspoons Vanilla extract 3 1/2 cups Flour 1 teaspoon Baking powder 1 pinch Salt 1 teaspoon Grated lemon zest 1 1/4 cups Crumbled Pralines 2 tablespoons Dark rum Preheat the oven to 350 degrees. Butter two 9- by 5- by 3-inch loaf pan with 1 tablespoon of butter. Using an electric mixer, cream the remaining butter and sugar together. With a rubber spatula, scrape down the sides of the bowl. In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy. With the mixer on medium-low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes. In another bowl, combine the flour, baking powder, and salt, together. While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at a time. Mix the batter until incorporated. Mix in the lemon zest. Pour half the batter into one prepared pan. Fold the pralines and rum into the remaining batter. Mix well. Pour the praline batter into the other prepared pan. Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes. Remove the cakes and slice. This recipe yields 2 pound cakes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2422 broadcast 11-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 7527 Calories (kcal); 416g Total Fat; (49% calories from fat); 104g Protein; 842g Carbohydrate; 2863mg Cholesterol; 4936mg Sodium Food Exchanges: 22 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 78 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pralines Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 3 tablespoons Light corn syrup 1 cup Heavy cream 1 cup Whole shelled pecans -- toasted In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving. This recipe yields about 1 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-042 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 7g Total Fat; (55% calories from fat); trace Protein; 13g Carbohydrate; 27mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pralines I Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Light-brown sugar 1 pinch Salt 3/8 cup Evaporated milk 1 1/2 teaspoons Butter 1 cup Chopped pecans Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage (234 to 240 degrees on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers). Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container. This recipe yields about 1 dozen pralines. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 8g Total Fat; (81% calories from fat); 1g Protein; 3g Carbohydrate; 4mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Prepared Sweetbreads Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sweetbreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sweetbreads 2 cups Milk 2 Lemons -- halved 1 tablespoon Salt 1 pinch Freshly-ground black pepper Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don't press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. This recipe yields 1 pound sweetbreads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1081 Calories (kcal); 31g Total Fat; (25% calories from fat); 165g Protein; 35g Carbohydrate; 2169mg Cholesterol; 8211mg Sodium Food Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Preparing Fresh Horseradish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fresh horseradish -- peeled, grated 1/2 cup White vinegar 3 tablespoons Shallots Salt -- to taste Freshly-ground white pepper -- to taste In a sauce pot, combine the horseradish, vinegar and shallots together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer the horseradish for 4 to 5 minutes. Remove from the heat. Using a hand-held blender, cream the horseradish until smooth. Spoon the horseradish in a clear small bowl. This recipe yields about 1/2 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 1g Total Fat; (1% calories from fat); 18g Protein; 122g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 8 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Prime Rib Roast Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Beef rib, roast ready - (abt 14 to 16 lbs) Emeril's Essence -- see * Note 12 Garlic cloves -- peeled 6 Fresh thyme sprigs 1 large Onion -- sliced 1/4" thick Salt -- to taste Freshly-cracked black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with Emeril's Essence. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium-rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A81 broadcast 12-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Prince Orloff Veal Chops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Double-cut veal loin chops Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Butter 1 bunch Fresh asparagus -- blanched 3 tablespoons White vinegar 3 tablespoons White wine 10 Peppercorns -- crushed 2 tablespoons Finely-chopped shallots 1 tablespoon Chopped tarragon 3 Egg yolks 1 cup Unsalted butter -- melted 1 tablespoon Finely-chopped parsley leaves Preheat the oven to 400 degrees. Season the veal chops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the chops for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Roast the chops for 10 to 12 minutes for medium-rare. Remove from the oven and rest for a couple of minutes before serving. In a another large saute pan, melt the butter. Add the asparagus. Season with salt and pepper. Saute the asparagus for 2 minutes. Set aside and keep warm. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Serve the chops with the asparagus and sauce. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 494 Calories (kcal); 53g Total Fat; (95% calories from fat); 3g Protein; 3g Carbohydrate; 291mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prosciutto And Mushroom Ravioli With Fried Sage Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 pound Julienned prosciutto 2 cups Sliced wild mushrooms (oyster, shiitake, chantrelles, etc.) 2 teaspoons Minced garlic 2/3 cup Grated Parmigiano-Reggiano cheese 2 sheets Fresh pasta, 8" by 10" 1/4 cup Cornmeal 1 bottle Truffle oil 15 Sage leaves Salt -- to taste Freshly-ground black pepper -- to taste Oil -- for frying 1/4 cup Grated Parmigiano-Reggiano cheese In a saute pan, heat the olive oil. When the oil is hot, saute the shallots for 30 seconds. Add the mushroom and saute for 2 minutes. Add the garlic and prosciutto, saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a mixing bowl. Stir the cheese into the mushroom mixture and allow to cool. Slice the sheets of pasta in thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon 2 tablespoons of the mushroom mixture into each square. Place a sheet of pasta over the filling. Press the two sheets together using a wooden bowl. The pasta sheets should be slightly moist around the edges so the ravioli will seal completely. Bring a pot of salted water up to a boil. Drop the ravioli into the boiling water and cook for 3 to 4 minutes or until the pasta floats for 1 minute. Remove the pasta and drain. Turn into a bowl and toss with truffle oil. Season with salt and pepper. Fry the sage leaves for 30 seconds. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Place the ravioli in a shallow bowl. Drizzle the truffle oil over the pasta. Garnish with the sage leaves and the Parmigiano-Reggiano cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2332 broadcast 06-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 7g Total Fat; (63% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prosciutto Wrapped Grilled Scallops Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices Prosciutto, paper thin 10 Sea scallops 1 tablespoon Olive oil 2 tablespoons Emeril's Essence -- see * Note Melon Relish -- see * Note 5 pieces Fried arugula Freshly-ground black pepper -- to taste 2 tablespoons Chopped parsley * Note: See the "Emeril's Essence Information" and "Melon Relish" recipes which are included in this collection. Preheat the grill. Season each scallop with olive oil and Emeril's Essence. Grill each scallop for 2 to 3 minutes on each side. Remove from the grill and allow to cool. Wrap the sides of each scallop with the Prosciutto. Pile the Melon Relish in the center of the plate. Arrange the scallops around the relish. Garnish with fried arugula, black pepper and parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2332 broadcast 06-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 14g Total Fat; (61% calories from fat); 17g Protein; 3g Carbohydrate; 33mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prosciutto Wrapped Halibut Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 halibut fillets - (6 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 4 teaspoons Dijon mustard 8 thin slices prosciutto ham 2 large Idaho potatoes -- peeled, and passed through the turning mandoline, and soaking in cool water 1 tablespoon chopped chives Preheat the oven to 400 degrees. Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the proscuitto ham. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted. In a large, oven-proof saute pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, place the crusted fillets in the center of the plate. Garnish with chives. Serve immediately. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prosciutto Wrapped Halibut With Caper And Tomato Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 halibut fillets - (6 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 4 teaspoons Dijon mustard 8 thin slices prosciutto ham 2 large Idaho potatoes -- peeled, passed through turning mandoline, soaked water 1 tablespoon chopped chives Caper And Tomato Butter Sauce -- (see recipe) Preheat the oven to 400 degrees. Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the proscuitto ham. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted. In a large, oven-proof saute pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the Caper And Tomato Butter Sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Garnish with chives. Serve immediately This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Proscuitto And Melon Salad With A Drizzle of Balsamic Syrup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Fresh honeydew melon wedges -- about 1 1/2" thick Salt -- to taste Freshly-ground black pepper -- to taste 24 slices Prosciutto di Parma - (thin slices) 4 cups Fresh arugula -- washed, stemmed, and patted dry Drizzle of extra-virgin olive oil 3 ounces Parmigiano-Regginao cheese === BALSAMIC SYRUP === 3 cups Balsamic vinegar Season the melon with salt and pepper. Wrap two pieces of prosciutto around each wedge of melon. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange three prosciutto wrapped melon wedges around each mound of greens. Shave the cheese over the greens. Drizzle each salad with the Balsamic Syrup. For the Balsamic Syrup: In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 12g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Provencal Artichoke, Tomato, Pepper, And Garlic Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Artichokes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 small Purple artichokes -- cleaned, halved, soaking in lemon water to prevent discoloring 1 cup Small-julienned yellow onions 2 tablespoons Minced shallots 3 Garlic cloves -- minced 2 medium Red peppers -- julienned 2 cups Peeled, seeded, chopped tomatoes 1 tablespoon Herbs De Provence -- see * Note 2 cups White wine Salt -- to taste Freshly-ground black pepper -- to taste Fresh rosemary sprigs Emeril's Essence -- see * Note * Note: See the "Herbs De Provence", "Whole Sea Bass With Nicoise Tapenade" and "Emeril's Essence Information" recipes which are included in this collection. In a saute pan, heat the olive oil. Add the onions and shallots. Saute for 1 minute. Add the garlic and peppers and saute for 2 minutes or until the peppers begin to soften. Add the tomatoes and saute for 3 minutes. Add the white wine, herbs, artichokes. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes, or until the artichokes are tender. Season with salt and pepper. Serve garnished with fresh rosemary sprigs and Emeril's Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Provencal Fish Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Fish stock 2 cups Canned plum tomatoes with juice -- coarsely chopped 2 tablespoons Tomato paste 1 tablespoon Pernod 1 tablespoon Chopped garlic 10 Saffron threads 1 cup Julienned fresh fennel bulb 10 ounces Cod fillet -- cut into 1" cubes Salt -- to taste Freshly ground black pepper -- to taste 4 Croutons- long bias cut -- toasted and rubbed -- with a garlic clove In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper. To serve, place a crouton in each serving bowl. Ladle stew over each crouton. This recipe yields 4 srervings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 7g Total Fat; (39% calories from fat); 14g Protein; 9g Carbohydrate; 46mg Cholesterol; 347mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pudim De Laranja (Orange Flan In Caramel Sauce) Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : * Brazilian Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Sugar 1 tablespoon Fresh lemon juice Juice from one orange 3 Eggs 1 cup Heavy cream Preheat the oven to 350 degrees. In a heavy non-reactive saucepan, over medium heat, combine 1 cup of the sugar and lemon juice. Cook, stirring constantly, for about 10 minutes, or until the sugar dissolves and turns smooth and brown. Remove from the heat and spoon 1 tablespoon of the caramel into each of 4 (6-ounce) custard cups. In a mixing bowl, combine the remaining sugar, orange juice, eggs and cream. Whisk well. Evenly divide the mixture among the custard cups. Place the cups in a baking pan and fill the pan with enough water to reach three quarters of the way up the side of the cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean. Let cool, refrigerate for a least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 25g Total Fat; (44% calories from fat); 5g Protein; 65g Carbohydrate; 222mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pulled Pork BBQ Wrap Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tortillas -- warmed Fried Pickles And Spicy Dipping Sauce -- (see recipe) === FOR PORK === 3 cups chicken stock 1 onion -- coarsely chopped 2 carrots -- coarsely chopped 2 celery ribs -- coarsely chopped 1 tablespoon salt 1/4 cup liquid crab boil 1 bone-in pork butt roast - (5 to 6 lbs) 1 tablespoon Creole seasoning -- see * Note 6 pieces Mountain bread or lavosh === FOR BBQ SAUCE === 2 cups reserved vegetables from pork 6 ounces reserved cooking liquid 2 teaspoons finely-chopped garlic 2 teaspoons finely-chopped ginger 2 cups ketchup 2 teaspoons cumin 1/2 cup brown sugar 2 teaspoons Worcestershire sauce 6 tablespoons cider vinegar 1 tablespoon Crystal Hot Sauce Salt -- to taste Freshly-ground black pepper -- to taste === CABBAGE SALAD === 1/4 head cabbage -- shaved = (or about 2 cups shaved cabbage) 1/4 red bell pepper -- finely chopped = (or 1/4 cup finely-chopped pepper) 4 tablespoons sugar 1/2 cup cider vinegar 4 pickled jalapeños -- finely chopped 2 teaspoons salt 1/4 teaspoon crushed red pepper * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large pot, bring chicken stock, onion, carrots, celery, salt and crab boil to a boil. Season pork roast with Creole seasoning and add to boiling liquid and vegetables. Bring to a boil, reduce heat and simmer covered for 1 1/2 hours, or until fork-tender. Reserve cooking liquid and vegetables separately to use in BBQ sauce. Preheat oven to 375 degrees. Place roast on a rack and bake for 1 hour, or until meat pulls away easily with a fork. Set aside to cool for 15 to 20 minutes, then pull meat away from the bone with a fork and pull into bite-size pieces. Coarsely chop meat if desired. Mix with 2 cups of the BBQ sauce before assembling sandwiches. Pass remaining sauce for dipping on the side. (Makes 6 cups pulled pork, enough for 6 sandwiches) For BBQ Sauce: In the bowl of a food processor, combine reserved vegetables, cooking liquid, garlic and ginger and process until smooth and the consistency of ketchup. Add remaining ingredients and process until thoroughly mixed. Season to taste with salt and pepper. (Makes about 4 cups sauce) For Cabbage Salad: In a non-reactive mixing bowl combine all ingredients and mix well. Let stand at room temperature at least 15 minutes before serving. (Makes about 2 cups salad, enough for 6 sandwiches) Spoon Salad onto warmed tortilla filled with BBQ Pulled Pork, roll up and serve with Fried Pickles And Spicy Dipping Sauce. This recipe yields 6 sandwiches. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A03) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 6g Total Fat; (11% calories from fat); 9g Protein; 91g Carbohydrate; 0mg Cholesterol; 4321mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pulled Pork Crepe With Black Bean Sauce And Cracklins Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pulled pork -- warm 12 Prepared crepes -- warm Salt -- to taste Freshly-ground black pepper -- to taste === BLACK BEAN SAUCE === 1 tablespoon Olive oil 1/3 cup Chopped onions 1 tablespoon Minced shallots 1 teaspoon Minced garlic 2 teaspoons Minced, seeded jalapenos 1 cup Dried black beans -- soaked, drained 1/4 cup Chopped fresh cilantro 4 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste === CRACKLINS === 1 cup Pork skin -- julienned Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers 1 bunch Fresh cilantro Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. For sauce: In a saucepan, heat the olive oil. When the pan is smoking hot, add the onions and shallots. Saute for 1 minute. Add the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hours or until the beans are soft. With a hand-held blender, puree the mixture until smooth. Reseason with salt and pepper. If the mixture is too thick, thin with a little water. If it is too thin, return to the heat and reduce until sauce consistency. For cracklins: In a smoking hot saute pan, add the pork skin. Render the skin until crisp and brown, about 6 minutes. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper. For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork will not fall out. To assemble, spoon 1/2 cup of the sauce in the center of the plate. Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Bayou Blast. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2295 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 4g Total Fat; (17% calories from fat); 12g Protein; 33g Carbohydrate; 0mg Cholesterol; 2151mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpernickel Bread Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour -- to 2 1/2 cups 1/4 ounce Dry yeast 1 tablespoon Instant coffee 1 tablespoon Caraway seeds 1/2 teaspoon Fennel seeds -- crushed 3 tablespoons Molasses 2 tablespoons Butter 1/2 ounce Unsweetened chocolate -- chopped 1 tablespoon White vinegar 1 1/2 teaspoons Sugar 1 1/2 teaspoons Salt 2 cups Rye flour 1 Egg white -- lightly beaten In bowl of an electric mixer combine 1 1/2 cups of flour, yeast, coffee, and caraway and fennel seeds. In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and heat, stirring, until warm but not boiling. With motor on low, pour it into flour mixture, and mix for 30 seconds. Increase speed to high and mix 3 minutes more. Using a spoon add rye flour and as much of remaining flour as possible. Dough will be slightly sticky. Turn dough out onto a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let double in size. Punch dough down, turn it out onto a floured surface and divide it into two pieces. Shape into rounds, place them on a baking sheet (leaving them enough room to double). Cover and let rise. Preheat oven to 375 degrees. Whisk egg white and 1 tablespoon water. Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped. This recipe yields 2 rounds. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2150 broadcast 05-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1081 Calories (kcal); 19g Total Fat; (15% calories from fat); 27g Protein; 205g Carbohydrate; 31mg Cholesterol; 1764mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpernickel Rolls Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoon Active dry yeast 1 cup Warm water 1 tablespoon Melted butter 1 teaspoon Sugar 6 tablespoons Dark molasses 1 tablespoon Caraway seeds 1/2 cup Mashed potatoes 3 tablespoons Melted semi-sweet chocolate 2 cups Rye flour 1/2 cup Whole wheat flour 1/4 cup Cornmeal 1/4 cup Flour 1 Egg -- slightly beaten 2 tablespoons Poppy seeds Preheat the oven to 350 degrees. In a large bowl dissolve the yeast in the water. Add the butter, sugar, and molasses and mix well. Stir in the caraway seeds, potatoes, chocolate, rye and wheat flours, and the cornmeal. Using your hands, mix the ingredients together, do not over handle. Form into a smooth ball. Grease a bowl, turn the dough into the bowl and cover with plastic wrap. Allow the dough to rise for 1 1/4 hours or until double in size. Flour the work surface and turn the dough out onto the floured surface and punch down. This will allow any gases to escape. Using your hands flatten the dough into a circle about 1-inch thick. Cut the dough into pieces and form each into a roll about 3 inches in diameter. Place the rolls on a parchment-lined baking sheet. Brush the rolls with the egg wash and sprinkle with the poppy seeds. Bake for 25 minutes or until golden-brown. Remove from the oven and allow to cool. This recipe yields 18 rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g Protein; 20g Carbohydrate; 12mg Cholesterol; 27mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin And Mussel Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Clams/Mussels Pumpkin Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pumpkin - (2 lbs) -- seeds discarded, cut into into cubes Vegetable oil 2 tablespoons Olive oil 1 cup Finely-chopped onion 1 teaspoon Minced garlic 1 cup White wine 2 pounds Mussels -- scrubbed, debearded 5 cups Vegetable or chicken stock 1 cup Heavy cream 1 tablespoon Finely-chopped fresh chives Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 375 degrees. First cook your pumpkin. In a bowl gently toss together the pumpkin cubes and a little vegetable oil. Place pumpkin on a baking sheet and roast for 15 minutes or until tender. Meanwhile, heat the 2 tablespoons of oil in a large stock pot, add the onion and garlic, cook for 3 minutes, stirring occasionally. Add the white wine and mussels, cover and steam for 4 minutes or so until the mussels just begin to open. Using a slotted spoon, remove only the mussels and allow them to cool. Then add the stock to the soup pot along with the roasted pumpkin. Bring to a boil, reduce the heat and simmer for 15 minutes. Meanwhile, remove the mussels from their shells and reserve all the juices. Using a hand held blender, or transfer mixture to a blender and then return to the stock pot, puree the soup base. Now add the cream, chives, mussels, and their juices to the puree. Season to taste with salt and pepper and ladle into soup bowls. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 17g Total Fat; (66% calories from fat); 14g Protein; 5g Carbohydrate; 73mg Cholesterol; 337mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Cheesecake Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Graham cracker crumbs 1/4 cup Finely-ground pecans 1/2 teaspoon Ground cinnamon 1/2 cup Unsalted butter -- melted 3 packages Cream cheese - (8 oz ea) -- softened 1 1/2 cups Sugar 2 tablespoons Cornstarch 1 teaspoon Vanilla 2 Eggs 2 Egg yolks 1/4 cup Heavy cream 1 can Pumpkin pulp - (14 oz) Sugared pumpkin seeds 1/4 cup Caramel sauce Powdered sugar Preheat oven 375 degrees. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Garnish with sugared pumpkin seeds, caramel sauce, and powdered sugar. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 24g Total Fat; (43% calories from fat); 4g Protein; 64g Carbohydrate; 188mg Cholesterol; 112mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Gnocchi With Brown Butter Sauce And Shaved Parmigianno Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Idaho potatoes - (abt 3 large) -- scrubbed, and boiled in skins until tender 1/2 cup pumpkin puree 1/4 cup finely-grated Parmesan cheese 1 egg 1/4 teaspoon cinnamon 1 pinch allspice 1 teaspoon salt Freshly-ground black pepper -- to taste 1 1/2 cups flour - (to 2 cups) Salted water -- for cooking gnocchi 1/2 pound unsalted butter 2 tablespoons minced fresh sage leaves 1/2 cup shaved Parmesan cheese Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Bring a large pot of salted water to a rolling boil. Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet. Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the sauce. In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately with shaved Parmesan cheese. This recipe yields 4 main course servings or 6 first course servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A19) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 47g Total Fat; (95% calories from fat); 2g Protein; 3g Carbohydrate; 171mg Cholesterol; 555mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Kibbeh Stuffed w Spinach, Chick Peas, & Walnuts Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE FILLING === 1/3 cup Chopped onion 1 tablespoon Olive oil 1/2 cup Cooked chick peas -- peeled and halved 1/4 cup Chopped walnuts 1/3 cup Cooked and chopped spinach Salt -- to taste Freshly-ground black pepper -- to taste 1 pinch Hugarian paprika 2 1/2 teaspoons Lemon juice === FOR THE PUMPKIN SHELL === 1 cup Cooked pureed pumpkin 2 cups Fine-grain bulgur -- unwashed 1/3 cup Flour 2 tablespoons Grated onion 2 teaspoons Salt 1 teaspoon Freshly-ground black pepper 1 pinch Hugarian paprika Vegetable oil -- for frying Chopped parsley -- for garnish Quartered lemons -- for serving In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees. Meanwhile, make the filling. In a small saute pan, saute the onions in the oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice. Now make the pumpkin shell. In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and then knead well. Now shape the kibbeh. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football shaped oval. Poke your index finger through the end and fill with 1 teaspoon of filling. Close the end and reshape, if necessary. Carefully place in the hot oil and fry for 2 minutes. You may have do this in batches. Drain on paper towels and sprinkle with some chopped parsley and serve immediately with lemon quarters. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 492 Calories (kcal); 32g Total Fat; (56% calories from fat); 13g Protein; 43g Carbohydrate; 0mg Cholesterol; 4267mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Pecan Tort Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Flour 1 teaspoon Baking powder 1 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves 4 Eggs -- separated 2/3 cup Sugar 1 cup Solid-pack canned pumpkin 1/2 teaspoon Vanilla extract 1/2 cup Ground pecans === OPTIONAL GARNISHES === Whipped cream Freshly-minced mint Candied pecans Powdered sugar Preheat oven to 350 degrees. Butter and flour a 9-inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended. Stir in flour mixture. Fold in egg whites and ground pecans. Pour into the prepared pan. Bake for 40 to 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 6g Total Fat; (32% calories from fat); 4g Protein; 23g Carbohydrate; 94mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Ravioli "Hats" Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 3 tablespoons Minced shallots 1 cup Fresh pumpkin puree 3 tablespoons Heavy cream 3 tablespoons Grated Parmigiano-Reggiano cheese 1 pinch Nutmeg Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Fresh Pasta -- rolled into wide 1 rib bons, about 1/2" thick -- see * Note 4 Fresh sage leaves 1/4 cup Light brown sugar * Note: See the "Fresh Pasta" recipe which is included in this collection. In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots and saute for 1 minute. Add the pumpkin puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in the cheese and nutmeg. Season with salt and pepper. Cut the pasta ribbon into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring one corner of the square to the other, forming a triangle and seal the pasta completely. Bring two of the corners together and seal tightly forming a "hat"-like shape. Bring a pot of salted water to a boil. Add the pasta "hats" and cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Pat the pasta dry. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 2 tablespoons of butter. Add the sage to the butter. Add the pasta "hats" to the melted butter and saute for 1 minute. Sprinkle the pasta with the brown sugar. Place the pan in the oven, on the top shelf and bake until the brown sugar is bubbly and golden on top. Remove the pan from the oven and serve. Garnish with parsley. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 16g Total Fat; (57% calories from fat); 3g Protein; 24g Carbohydrate; 65mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Soup Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Soups/Stews Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Pumpkins -- see * Note (or 2 large acorn squash) 1 tablespoon Melted butter Salt -- to taste Freshly-ground white pepper -- to taste 1/4 teaspoon Ground allspice 1/2 teaspoon Cinnamon 2 tablespoons Brown sugar -- optional 1 tablespoon Oil 1 cup Sliced leeks 3/4 cup Chopped carrots 1/2 cup Chopped celery 2 tablespoons Flour -- optional 1 Potato -- diced 2 quarts Mild chicken stock 1 cup Heavy cream * Note: One pumpkin or squash is to be used as a serving bowl for this soup. Preheat oven to 350 degrees. Carefully cut top off one pumpkin and reserve, clean out seeds into a bowl of water, and lightly oil inside, outside and top of pumpkin; season insides with salt and pepper. Halve second pumpkin or squash, clean out seeds, adding them to bowl, and cut into 8 pieces. On a baking sheet roast squash, top and pieces until tender. Meanwhile, clean seeds, spread on another baking sheet and roast until lightly toasted. In a small bowl toss hot seeds with melted butter, seasoning, a pinch of spices and 1 teaspoon brown sugar. Set aside for garnish. Heat oil in a large soup pot, add leeks, carrots and celery and cook 4 minutes until vegetables are tender. Dust vegetables with flour, if using, and stir until it turns golden. Add potato, pulp from squash pieces and stock. Bring to a boil, reduce heat, cover and simmer 40 minutes. Add spices and cream; taste and season with salt, pepper and brown sugar. Cool slightly and puree with an immersion blender or in a blender to a smooth consistency and strain through a sieve. Reheat, if needed, and serve in pumpkin shell, sprinkled with toasted seeds. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-079 broadcast 12-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 690 Calories (kcal); 57g Total Fat; (72% calories from fat); 6g Protein; 43g Carbohydrate; 179mg Cholesterol; 155mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin, Pistachio And Pine Nut Crusted Pork Chop Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Double-cut pork chops - (10 oz ea) 5 tablespoons Olive oil -- divided 2 tablespoons Emeril’s Essence -- see * Note 1/2 cup Melted chocolate 4 tablespoons Olive oil -- for sauteing === CRUST === 1/2 cup Roasted pumpkin seeds -- shelled 1/2 cup Roasted pistachio nuts -- shelled 1/2 cup Roasted pine nuts 2/3 cup Bread crumbs === GARNISH === 2 cups Julienned sweet potatoes Chocolate And Roasted Poblano Sauce -- see * Note 2 tablespoons Chopped green onions 2 tablespoons Diced red peppers 2 tablespoons Diced yellow peppers 1 tablespoon Emeril’s Essence * Note: See the “Emeril’s Essence Information” and “Chocolate And Roasted Poblano Sauce” recipes which are included in this collection. Preheat the grill. Preheat the oven to 450 degrees. For the crust: In a food processor combine all the ingredients until the crust is mealy and fully incorporated. Turn the crust into a mixing bowl. For the chops: Season each chop with some of 1 tablespoon olive oil and some of the 2 tablespoons of Emeril’s Essence. Place on the grill. Grill on each side for 2 minutes. The chops are being grilled for searing and marking only, not to cook them. Allow the chops to cool completely. Rub each chop with the melted chocolate and cover with the nut crust, covering the entire chop completely. In a saute pan, heat the remaining 4 tablespoons olive oil. When the pan is smoking hot, add the chops. Sear on one side for 3 minutes. Turn the chops over and place in the oven. Cook for 10 to 12 minutes for medium. In a deep fryer, cook the julienned sweet potatoes until crispy and golden, about 1 minute. Set aside for garnish. To plate: Spoon the Chocolate And Roasted Poblano Sauce on the bottom of the plate. Place the fried julienned sweet potatoes in the center of the sauce. Lay the chops against the potatoes with their bones crossing. Garnish with green onions, red and yellow peppers and a sprinkling of Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 505 Calories (kcal); 42g Total Fat; (72% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Pecan Ravioli Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Pecans -- finely chopped, plus 1 tablespoon Toasted chopped pecans -- for garnish 2 tablespoons Diced shallots 3 tablespoons Butter 1 cup Homemade or canned cooked pumpkin 2 sheets Homemade or prepared pasta (about 9- by 13-inches each) 2 Eggs -- beaten, for egg wash 1 tablespoon Chopped parsley -- for garnish 2 tablespoons Parmesan cheese -- for serving In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool. In a small bowl, combine pecan mixture with pumpkin. On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into 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 their freshness. In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 41g Total Fat; (85% calories from fat); 10g Protein; 6g Carbohydrate; 237mg Cholesterol; 325mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Puree Of Winter Squash Soup Of Love Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Acorn squash - (abt 2 lbs ea) 2 pounds Buttercup squash - (1 squash) 2 pounds Butternut squash - (1 squash) 1 stick Butter -- cut into tablespoons 1/4 cup Molasses 2 Carrots -- peeled and halved 2 Parsnips -- peeled and halved 1 Onion -- julienned 6 Garlic cloves -- peeled 2 cups White wine 8 cups Chicken stock 1 teaspoon Allspice Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Heavy cream 2 cups Roasted Spaghetti Squash -- see * Note 1 tablespoon Finely-chopped parsley 2 tablespoons Creme fraiche 1 tablespoon Chopped chives * Note: See the "Roasted Spaghetti Squash" recipe which is included in this collection. Preheat the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours. Remove from the oven and cool the vegetables for 5 minutes. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add the remaining wine and chicken stock to the pot. Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 minutes. Remove from the heat. Using a hand-held blender, puree the soup until smooth. Return the soup to the heat and stir in the cream. Adjust the seasonings if needed. In a saute pan, heat the remaining butter. When the butter has melted, saute the spaghetti squash for 2 minutes. Add the parsley. Season with salt and pepper. Ladle the soup in a shallow bowl. Garnish the soup with the sauteed spaghetti squash, creme fraiche, and chives. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2421 broadcast 11-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 19g Total Fat; (61% calories from fat); 3g Protein; 23g Carbohydrate; 55mg Cholesterol; 2291mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Putrid Cake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Sifted flour 1 teaspoon Cinnamon 1 teaspoon Finely-ground anise seed 6 large Eggs -- separated 2/3 cup Sugar 1 tablespoon Finely-grated orange zest 1 1/4 cups Vegetable oil 1 1/4 cups Honey 1/4 cup Brandy 1 pinch Salt 8 Mint sprigs -- for garnish 1 cup Sweetened whipped cream -- for garnish Preheat oven to 375 degrees. In a bowl sift together flour, cinnamon, anise, and set aside. In a large bowl, using an electric mixer, cream together the egg yolks, sugar, and orange zest on high speed for 5 minutes, it's texture should resemble mayonnaise. Reduce speed to medium and drizzle in the oil, honey, and brandy. Reduce speed to low and add the flour in 2 to 3 batches, beating only to incorporate the flour. In a small bowl beat the egg whites with a pinch of salt until stiff, and add to the flour mixture. Pour into a well-buttered 10-inch tube cake pan. Tap the pan on the counter 2 to 3 times to break the large bubbles. Bake for 50 to 55 minutes. Cool completely before cutting. Garnish each slice with a slightly sweet whipped cream. The cake will crack slightly on top and become very brown. This recipe yields one 10-inch cake, 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2223 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 725 Calories (kcal); 38g Total Fat; (46% calories from fat); 8g Protein; 88g Carbohydrate; 140mg Cholesterol; 62mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quail And Mushrooms Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish & Game Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Chopped bacon 1/4 cup Flour 1 1/2 cups Chopped onions 3 cups Assorted Exotic mushrooms (such as shiitakes, oysters or hedgehogs) 1 tablespoon Chopped garlic 1/2 cup Dry sherry 1 cup Peeled, seeded, chopped tomatoes 2 cups Chicken stock 8 Quail - (4 oz ea) -- breastbone removed, and split down the back Salt -- to taste Cayenne pepper -- to taste Freshly ground black pepper -- to taste 1 tablespoon Fresh lemon juice 1 tablespoon Chopped parsley 1 recipe Jerusalem Artichokes And Potato Au Gratin -- see * Note * Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which is included in this collection. In a large skillet, over medium heat, fry the bacon until crispy, about 3 to 4 minutes. Using a slotted spoon, remove the bacon and drain on a paper-lined plate. Set the bacon aside. Stir the fat into the flour and make a medium-brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes, or until the vegetables start to wilt. Add the mushrooms and continue to cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock and bring the liquid to a boil. Season the quail with salt, pepper, and cayenne. Add the quail to the mixture and simmer for 30 minutes, basting the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with the reserved crispy bacon. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 1079mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quesadilla Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eight-inch flour tortillas 2 cups Shredded, cooked chicken 1 cup Queso Fresco (soft cheese) -- grated 8 Pretty arugula leaves Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Oil -- for griddle Ground cumin -- to taste Cayenne pepper -- to taste 1 cup Sour cream Pico De Gallo -- see * Note * Note: See the "Pico De Gallo" recipe which is included in this collection. On work surface lay out two tortillas. Layer chicken, cheese and arugula on each; season with salt and pepper. Cover with remaining tortillas. Heat a griddle or two skillets and brush with oil. Carefully place quesadillas on griddle and cook until blistered and golden. Turn them with a large spatula and cook until golden. Meanwhile, stir cumin, cayenne and salt, to taste, into sour cream. Remove quesadillas and cut each into 6 pieces. To serve, dollop with cumin cream and top with Pico De Gallo. This recipe yields 12 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-071 broadcast 01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 5g Total Fat; (89% calories from fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quick Horseradish Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Finely-grated horseradish 1 cup White vinegar 1 tablespoon Sugar 1/2 cup Sour cream Salt -- to taste Freshly-ground black pepper -- to taste In a small saucepan combine horseradish, vinegar, sugar and bring to a boil. Simmer until liquid has reduced by half. Cool slightly. In a small bowl whisk sour cream to lighten. Add horseradish mixture, stir until well-combined and season to taste with salt and pepper. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 24g Total Fat; (60% calories from fat); 4g Protein; 32g Carbohydrate; 51mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Quick Muffins Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups All-purpose flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1 pinch Salt 1 stick Unsalted butter -- room temperature 3/4 cup Sugar 2 Eggs -- lightly beaten 1 cup Buttermilk Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan. In a bowl, beat butter and sugar until well-combined; add eggs and mix thoroughly. Stir in buttermilk. Into a large bowl sift flour, baking powder, baking soda and salt; make a well in center. Pour buttermilk mixture into well and use a rubber spatula to blend with quick strokes. Do not overmix batter; it should still be slightly lumpy. Spoon batter into muffin tins, filling them three-quarters full, and bake until slightly puffed and golden, 18 to 20 minutes. This recipe yields 12 muffins. Variations: Add 1/2 cup of one of following ingredients: rinsed fresh blueberries; raisins or currants; chopped apples tossed with 1/2 teaspoon cinnamon; or poppy seeds tossed with 2 teaspoons lemon zest or 3 drops lemon oil. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 9g Total Fat; (38% calories from fat); 4g Protein; 28g Carbohydrate; 53mg Cholesterol; 229mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quince Paste Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds quince -- peeled, cored, and quartered (peels and cores reserved) 2 cups sugar 1/4 cup water Wrap quince peels and cores in cheesecloth and tie to secure well. In a saucepan combine bundle of peels along with quinces, sugar and water and cook over medium heat until mixture comes to a simmer. Reduce heat to low and continue to cook until quinces are very soft, about 1 1/2 hours. Remove from heat. Preheat oven to 175 degrees. Discard cheesecloth bundle and transfer cooked quinces to the bowl of a food processor and process until smooth. Transfer mixture to a small baking dish or loaf pan and dry paste in the oven for 15 hours. (This drying procedure can be spread over several days.) This recipe yields 2 to 3 cups. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A37) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 to 3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2022 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 527g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 0 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Rabbit And Oyster Gumbo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Oysters Rabbit Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Vegetable oil 3/4 cup Flour 2 cups Chopped onions 1/2 cup Chopped bell pepper 1/2 cup Chopped celery 1 tablespoon Minced garlic Emeril's Essence -- see * Note 2 quarts Brown stock (rabbit, beef, veal, etc.) 3 Bay leaves 2 1/2 pounds Rabbit -- cut into pieces 2 dozen Oysters -- shucked 1/4 cup Oyster's liquor -- from above 3 teaspoons File powder 2 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Cooked white rice -- hot 2 tablespoons Chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, combine the oil and flour together over medium heat. Stir the mixture for 15 to 20 minutes for a dark brown roux. Add the vegetables to the roux and season with Emeril's Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with the Essence and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface. Just before serving, add the oysters and their liquid and continue to simmer for 2 to 3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the file powder and parsley. Re-season the gumbo if necessary. Ladle the gumbo over white rice. Garnish with chopped parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2408 broadcast 10-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 683 Calories (kcal); 39g Total Fat; (52% calories from fat); 44g Protein; 36g Carbohydrate; 126mg Cholesterol; 162mg Sodium Food Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rabbit And Shiitake Terrine With Caramelized Onion Sauce Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole rabbit - (abt 2 1/2 to 3 lbs) -- dressed, and cut into quarters Salt -- to taste Freshly-ground black pepper -- to taste 3 cups duck fat - (to 4 cups) 3 garlic cloves 3 fresh rosemary sprigs 2 pounds shiitake mushrooms -- cleaned, stemmed, and thinly sliced 1/4 cup Marsala wine 1 cup minced shallots 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 2 tablespoons Dijon mustard 2 packages gelatin 2 1/2 cups veal reduction 1 recipe Caramelized Onion Sauce -- (see recipe) 12 sprigs frisee lettuce Drizzle of olive oil 1 tablespoon chopped parsley 1/4 cup pistachios -- toasted Preheat the oven to 300 degrees. Season the rabbit with salt and pepper. Place the rabbit in an oven-proof pan and cover with the duck fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the rabbit for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven, cool completely in the fat and strain. Reserve 1 cup of the confit oil. Discard the rosemary. Meanwhile, in a sauté pan, over medium heat, add 2 tablespoons of the confit oil. When hot, add the mushrooms. Season with salt and pepper. Sauté until wilted, about 3 to 4 minutes. Carefully add the Marsala and cook until the liquid has almost evaporated. Remove from the heat and cool completely. To make the rillette: Remove the meat from the rabbit, discarding the bones. In a food processor, fitted with a metal blade, combine the rabbit, 1/4 cup of the reserved confit oil, shallots, garlic, parsley, and Dijon mustard. Season with salt and black pepper. Process for 30 seconds, starting and stopping the machine several times. Do not puree the mixture. Taste, and reseason if necessary. If the rillette is not moist enough, add another 1/4 cup of the confit oil. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. (Yields about 3/4 of a pound) Line a 12 1/2- by 4 1/2- by 3 1/2-inch terrine mold with plastic wrap, allowing the plastic wrap to hang over the sides of the mold. Dissolve the gelatin in the veal reduction. Line the terrine mold with a third of the rillette. Spoon half of the mushrooms over the rillette, pressing down firmly after each layer. Repeat the layering with the remaining rillette and mushrooms, finishing with the rillette on top. Slowly pour the gelatin mixture (about 1/2 cup at a time) over the terrine, letting the liquid soak into the terrine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Carefully place the terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings. To serve, spoon the Caramelized Onion Sauce in the center of each plate. Toss the lettuce with the olive oil. Season with salt and pepper. Place in the center of sauce. Lay a piece of the terrine against the lettuce. Garnish with parsley and toasted pistachios. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g Protein; 78g Carbohydrate; 0mg Cholesterol; 70mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rabbit And Wild Mushroom Gumbo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Mushrooms Rabbit Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Dark Roux -- see * Note 10 cups Dark chicken or rabbit stock 1 1/2 cups Chopped onions 3/4 cup Chopped green peppers 3/4 cup Chopped celery 1 large Rabbit -- cut into 8 pieces, bones and all 3 cups Sliced wild mushrooms 1 Bay leaf 1 teaspoon Cayenne pepper 2 teaspoons Salt 1/2 cup Sliced green onions 1/4 cup Chopped parsley Salt -- to taste Freshly-ground black pepper-- to taste 1 1/2 cups Steamed rice * Note: See the "Light To Dark Roux" recipe which is included in this collection. In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 2g Total Fat; (26% calories from fat); 9g Protein; 6g Carbohydrate; 22mg Cholesterol; 743mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rabbit Coq Au Vin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Rabbit thighs, skin on Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Flour -- plus 2 tablespoons Flour 1 Egg 2 tablespoons Milk 12 ounces Bacon -- chopped 1 pint Pearl onions -- peeled 1 pound Domestic cap mushrooms -- thinly sliced 1/4 cup Chopped shallots 2 tablespoons Chopped garlic 1 tablespoon Chopped fresh thyme 2 Bay leaves 3 cups Fruity Riesling Wine 2 cups Brown chicken stock 2 tablespoons Butter 1 tablespoon Finely-chopped parsley Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit, skin-side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manié). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B72) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 841 Calories (kcal); 50g Total Fat; (53% calories from fat); 36g Protein; 60g Carbohydrate; 136mg Cholesterol; 1637mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rabbit, Andouille Sausage And Wild Mushroom Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rabbit Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Whole rabbit -- dressed, cut into -- serving size pieces 1 tablespoon Rustic Rub -- see * Note 1 cup Emeril's Rustic Brown Roux -- see * Note 2 cups Chopped onions 2 cups Chopped celery 1 cup Chopped bell peppers 1 tablespoon Chopped garlic 1 tablespoon Chopped shallots 3 teaspoons Salt 1/4 teaspoon Cayenne pepper 1/4 teaspoon Black pepper 3 Bay leaves 1/2 pound Andouille sausage -- cut 1/2” links 2 cups Sliced assorted wild mushrooms 3 quarts Water 3 cups Cooked long-grain rice -- warm 2 tablespoons Chopped parsley * Note: See the “Emeril's Rustic Brown Roux” and “Rustic Rub - {Emeril’s Rustic Seasoning}” recipes which are included in this collection. Season the rabbit with the Rustic Rub. In a large pot, heat the oil, over high heat. When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side. Remove to a platter and set aside. Reduce heat to medium, add the Brown Roux. Add the onions, celery, bell peppers, shallots, and garlic. Cook for about 5 minutes, stirring constantly until vegetables are wilted. Add the salt, cayenne, black pepper, and bay leaves. Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes. Add the water, stirring to mix well. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour or until the rabbit is tender. To assemble, ladle the gumbo into an over-sized bowl and top with the rice. Garnish with chopped parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2315 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 1676mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ragout Of Chanterelles With Route Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Medium-sized pasta (such as Route [wheels]) 1/2 pound Chanterelles 2 tablespoons Chopped roasted garlic 2 tablespoons Minced shallots 2 tablespoons Chopped assorted herbs (such as parsley, basil, tarragon -- chervil or thyme) 3/4 cup Mushroom stock 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste Parmesan cheese -- for grating Cook pasta in a large pot of boiling, salted water until tender; drain. Meanwhile, melt butter in a saute pan, add mushrooms and shallots and cook until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom stock, bring to a boil, lower heat and simmer to reduce liquid slightly. Add pasta and toss to coat and reheat pasta. Season to taste with salt and pepper. Shave some Parmesan over and serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-106 broadcast 11-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 12g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 31mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ragu Of Porcini And Pousson Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 4 small Poussons - (abt 6 oz ea) -- quartered Bayou Blast -- see * Note 1/2 pound Porcini mushrooms -- julienned 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Chopped green onions 1 cup Peeled, seeded, chopped Italian plum tomatoes 2 cups Veal reduction 2 tablespoons Unsalted butter Chives - (long) 1 tablespoon Chopped chives Crusty bread loaf * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saute pan, heat the olive oil. Season the chicken with Bayou Blast. When the oil is hot, sear the chicken for 3 minutes, skin-side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 13g Total Fat; (36% calories from fat); 6g Protein; 45g Carbohydrate; 16mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rainbow Trout With Lemon Capers, And Brown Butter Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh-Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 Rainbow trout - (12 oz ea) -- gutted, head on, -- pin bones removed Flour -- for dredging 3 tablespoons Butter -- cut in small cubes 1 Lemon -- split 1 Lemon -- cut free of skin and pith, with supremes removed 1 teaspoon Capers -- rinsed 1 teaspoon Chopped parsley 20 Half-inch cubes of white bread -- toasted Salt -- to taste Freshly ground black pepper -- to taste Heat oil in a large skillet. Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove and place on a plate and keep warm. To the same skillet, add the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 31g Total Fat; (90% calories from fat); 1g Protein; 6g Carbohydrate; 47mg Cholesterol; 191mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : What are we to do with the second lemon ?? Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ramekin Chicken And Corn Tamales With Roasted Poblano Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Poultry Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Fresh corn husks or dried husks 1 cup Diced cooked chicken 3/4 cup Roasted corn kernels 1/2 cup Diced onion 1 cup Chicken stock 1/3 cup Lard 3/4 cup Cornmeal Salt -- to taste Freshly-ground black pepper -- to taste Southwest Spice -- see * Note Roasted Poblano Sauce -- see * Note 2 tablespoons Finely-diced red bell pepper -- for garnish 2 tablespoons Finely-chopped green onion -- for garnish * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” and “Roasted Poblano Sauce” recipes which are included in this collection. Preheat oven to 350 degrees. If using dried corn husks, soak in hot water until softened, about 30 minutes. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest Spice. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through. To serve, ladle Roasted Poblano Sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion. This recipe yields 6 first-course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 12g Total Fat; (61% calories from fat); 2g Protein; 15g Carbohydrate; 11mg Cholesterol; 359mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ramos Gin Fizz Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces gin 1 splash simple syrup 1 splash orange flower water 1 splash lemon juice 1/4 cup half-and-half 1 egg white Soda water -- as needed In a shaker, combine the gin, simple syrup, flower water, lemon juice, half and half and egg white. Add a couple of ice cubes. Shake several times and strain into an old fashioned glass filled half way with ice. Top the drink with soda water. This recipe yields 1 drink. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 0g Total Fat; (0% calories from fat); 4g Protein; 88g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Raspberry Crumb Coffee Cake With Vermont Maple Frosting Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Butter 1 1/2 cups Fresh raspberries 1 1/2 cups Sugar Juice of one lemon 2 tablespoons Cornstarch 1/4 cup Water 1 stick Butter -- plus 4 tablespoons Butter 2 Eggs 4 cups Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 teaspoon Cinnamon 1 cup Buttermilk 1 teaspoon Pure vanilla extract 1/2 cup Brown sugar 1 cup Powdered sugar 2 tablespoons Vermont Maple Syrup 2 tablespoons Milk Preheat the oven to 350 degrees. Grease a 11- by 7- by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and 1 cup of the sugar. Add the eggs, one at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1 inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown. In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and drizzle the frosting over the top. Cut into slices and serve warm. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B15 broadcast 04-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 13g Total Fat; (26% calories from fat); 6g Protein; 77g Carbohydrate; 64mg Cholesterol; 390mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raspberry Gastrique Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Raspberries 1 1/2 cups Sugar 1/2 cup Raspberry vinegar Combine all ingredients in a small saucepan, mashing raspberries with the back of a spoon. Bring to a simmer and cook until thick and syrupy. Strain through a fine sieve to remove seeds, pressing to extract all the juice. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1488 Calories (kcal); 3g Total Fat; (1% calories from fat); 6g Protein; 380g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 0 Fat; 20 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Raspberry Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints raspberries 1/4 cup sugar 1 tablespoon lemon juice Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds. This recipe yields 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 446 Calories (kcal); 3g Total Fat; (4% calories from fat); 5g Protein; 110g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Ratatouille Lasagna Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Eggplant Side Dish Squash Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant -- cut 1/4” slices 2 Zucchini -- cut 1/4” slices 2 Yellow squash -- cut 1/4” slices 2 cups Tomato concasse (peeled, seeded and diced tomatoes) 1 cup Diced red pepper 1 cup Diced yellow onion 2 tablespoons Chopped garlic 2 tablespoons Chopped parsley 2 tablespoons Chopped basil 2 tablespoons Chopped oregano 1 cup Grated Parmesan cheese 4 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant slices and pat dry. In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese. Oil an 8- by 10-inch baking dish. Cover bottom of dish with a layer of eggplant slices, slightly overlapping. Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture. Repeat with remaining vegetables, oil and tomato mixture, ending with a layer of sliced vegetables. Top with remaining cup of Parmesan. Bake 40 minutes or until vegetables are tender and top is lightly browned. Allow to cool slightly before cutting and serving. This recipe yields 8 to 10 side dish servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-073 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 10g Total Fat; (60% calories from fat); 6g Protein; 9g Carbohydrate; 8mg Cholesterol; 191mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ravigote Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped yellow onion 2 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 2 teaspoons chopped fresh parsley 1 large egg 1/4 teaspoon salt 1/8 teaspoon cayenne 1 cup vegetable oil Put the onion, mustard, lemon juice, parsley, egg, salt and cayenne in a food processor or blender and blend for 30 seconds. With the motor running, slowly drizzle in the vegetable oil, the mixture will thicken slightly. Check seasoning. This recipe yields approximately 1 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D26) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2025 Calories (kcal); 223g Total Fat; (97% calories from fat); 7g Protein; 8g Carbohydrate; 187mg Cholesterol; 717mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 44 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Real And Rustic Roasted Vidalia Onion Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Onions Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Water 2 teaspoons Salt -- divided 1 Bouquet garni 1 pinch Cayenne 4 large Vidalia onions -- peeled, and hollowed out, leaving a 1" shell (reserve the onion pieces) 1/2 cup Reserved onion pieces 2 tablespoons Bacon fat 2 tablespoons Shallots 3 tablespoons Finely-chopped parsley 3 tablespoons Extra-virgin olive oil 1/4 teaspoon Freshly-ground black pepper 1/4 cup Fine bread crumbs 1/4 cup Grated Parmigiano-Reggiano Cheese 1 tablespoon Olive oil 1 teaspoon Rustic Rub -- see * Note Chives, long 2 tablespoons Chopped chives 1/4 cup Grated Parmigiano-Reggiano Cheese * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a sauce pot, combine the water, bouquet garni, 1 1/2 teaspoons salt, cayenne and whole onions. Bring the liquid up to a boil and reduce to a simmer. Cook the onions for 8 to 10 minutes or until the onions are slightly tender. Remove from the water and shock in an ice bath. Drain. In a saute pan, heat 2 tablespoons of bacon fat. When the fat is hot, saute the reserved onions and shallots for 1 minute. Remove from the heat. In a food processor, puree the garlic, onions and shallot mixture, and parsley, until smooth. With the machine running, slowly pour the extra-virgin olive oil in a steady stream. Season with salt and pepper. In a mixing bowl, combine the bread crumbs, cheese, olive oil and Rustic Rub. Divide the garlic mixture evenly between the four onions and spoon into the center of each onion. Spoon the bread crumb mixture on top of each onion. Place the onions on the baking sheet. Roast the onions for 25 to 30 minutes or until the tops of the onions are lightly brown. Place the onions on a platter. Garnish with long chives, chopped chives, cheese, and Emeril's Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2343 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1997 - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 20g Total Fat; (79% calories from fat); 1g Protein; 10g Carbohydrate; 7mg Cholesterol; 1116mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Bean Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 cup Diced andouille sausage 1/4 cup Chopped green onions 1/4 cup Chopped celery 2 tablespoons Minced red bell peppers 2 tablespoons Peeled chopped tomatoes 2 teaspoons Minced garlic 1 teaspoon Bayou Blast -- see * Note 1 cup Coked red kidney beans Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a medium skillet over medium-high heat. When oil is hot, add sausage, green onions, celery, bell peppers, tomatoes, garlic and Bayou Blast; saute 2 minutes. Stir in beans, salt, and 3 turns of pepper; saute 1 minute more. This recipe yields about 2 cups of relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-013 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 27g Total Fat; (90% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Bean Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Dried Beans Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Diced bacon 1 1/2 cups Chopped onions 1/4 cup Chopped green bell pepper 1 tablespoon Minced garlic 4 Bay leaves 6 ounces Andouille sausage -- sliced 1 small Smoked ham hock - (5 to 6 ozs) 1 pound Red beans -- soaked overnight 1 tablespoon Bayou Blast -- see * Note 1 teaspoon Salt 1 teaspoon Worcestershire sauce 2 quarts White chicken stock 1 1/2 cups Cooked rice -- for serving 6 tablespoons Chopped green onions -- for serving * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a large heavy pot heat oil and bacon over high heat; saute 2 minutes. Add onions, bell pepper, garlic, bay leaves, sausage and ham hock. Cook, stirring, 2 minutes. Add beans and cook 2 minutes. Stir in Bayou Blast, salt, Worcestershire sauce, and stock. Bring to a boil, reduce heat to simmering and cook 55 minutes, stirring occasionally. Cover pot and continue cooking 15 minutes more. Remove pot from heat and let sit, covered, 20 minutes. Discard ham hock. To serve, ladle soup into 6 deep warmed soup bowls, top each serving with a spoonful of rice, and sprinkle with green onions. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 3g Total Fat; (7% calories from fat); 20g Protein; 63g Carbohydrate; 0mg Cholesterol; 385mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Beans And Rice Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Dried Beans Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 cups Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped bell peppers 4 Bay leaves 4 sprigs Fresh thyme 1 pound Smoked ham hocks 1/2 pound Boiled picked pork meat 1 pound Dried red beans -- rinsed, sorted over, -- soaked, and drained 3 tablespoons Chopped garlic 10 cups Chicken stock, or water 4 cups Cooked white rice 1/4 cup Chopped green onions In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve, ladle into bowls with rice. Garnish with green onions. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A10 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 511 Calories (kcal); 15g Total Fat; (26% calories from fat); 29g Protein; 65g Carbohydrate; 60mg Cholesterol; 59mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Burgundy-Coq Au Vin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Bacon -- diced 1 pound Fresh Crimini mushrooms -- trimmed, sliced 20 Pearl onions -- peeled Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Flour 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 tablespoons Tomato paste 4 pounds Chicken -- cut into 8 pieces Emeril's Essence -- see * Note 1 cup Chicken stock 2 cups Red wine 1 teaspoon Thyme 2 tablespoons Parsley -- plus Extra parsley -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large saute pan, render the bacon until crispy, about 10 minutes. Stir in the mushrooms and onions. Season with salt and pepper. Saute the vegetables for 3 minutes. Stir in the flour and saute for 2 minutes. Season with salt and pepper. Add the shallots and garlic, saute for 1 minute. Stir in the tomato paste. Season the chicken with Emeril's Essence. Lay the chicken on top of the vegetable mixture. Pour the stock and wine over the chicken, cover. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture for about 35 minutes or until the chicken falls off the bones. Stir in the thyme and parsley. Mound the chicken in the center of the plate. Spoon the sauce and vegetables over the chicken. Garnish with chopped parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2449 broadcast 11-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1105 Calories (kcal); 66g Total Fat; (58% calories from fat); 70g Protein; 35g Carbohydrate; 322mg Cholesterol; 2361mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Chicken Curry Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Garam Masala -- see * Note 2 teaspoons Turmeric 3 teaspoons Red chile powder 2 tablespoons Paprika 1 large Chicken fryer - (abt 4 lbs) -- cut into 10 pieces 1/4 cup Vegetable oil 2 cups Chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Chopped garlic 1 cup Peeled, seeded, chopped fresh tomatoes 2 teaspoons Grated fresh ginger 3 cups Chicken stock * Note: See the "Garam Masala" recipe which is included in this collection. In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C22) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 10g Total Fat; (71% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Lentil Cakes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Red lentils 2 cups Chicken stock 2 Garlic cloves -- smashed 1 tablespoon Minced shallots 1 Bay leaf 2 Egg yolks 2 tablespoons Grated Parmesan cheese 1 teaspoon Chopped fresh thyme Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour Emeril's Essence -- see * Note 1 Egg -- beaten 1/2 cup Bread crumbs 1 cup Olive oil -- for frying * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a sauce pot, combine the lentils, stock, garlic, shallots and bay leaf, together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer the lentils for about 30 minutes or until the lentils are tender. Remove from the heat, strain and discard the bay leaf. Cool the lentils completely. In a mixing bowl, mash the cooked lentils until smooth. Stir in the egg yolks, cheese, and thyme. Season with salt and pepper. Form the filling into 2-ounce cakes, 1-inch thick. Season the flour and bread crumbs with Emeril's Essence. In a saute pan, heat the olive oil. Dredge the cakes in flour. Dip the cakes in the egg wash, shaking off any excess. Dredge the cakes in the bread crumbs, coating each side completely. Lay the cakes in the hot oil and fry until golden-brown, about 2 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1321 Calories (kcal); 119g Total Fat; (81% calories from fat); 15g Protein; 47g Carbohydrate; 310mg Cholesterol; 2510mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Lentil Cakes With Chorizo And Roasted Tomato Ragu Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pancakes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 ounces Chorizo sausage -- diced 2 tablespoons Minced shallots 2 teaspoons Minced garlic 4 Italian Roma tomatoes -- quartered, roasted 3/4 cup Veal reduction 1/2 cup Duck confit 1 tablespoon Chopped parsley 1 tablespoon Butter Red Lentil Cakes -- see * Note 1 Fried shallot crust -- see * Note 2 Parsley * Note 1: See the "Red Lentil Cakes" recipe which is included in this collection. * Note 2: Use 2 whole shallots, cut into rings, dredged in flour and fried. In a saute pan, heat the olive oil. When the oil is hot, saute the chorizo sausage for 1 minute. Add the shallots, garlic, and tomatoes and saute for 1 minute. Season with salt and black pepper. Add the veal reduction and bring up to a simmer. Stir in the confit and parsley. Stir in the butter. Remove from the heat. Spoon the sauce in the center of the plate. Lay two of the cakes in the center of the sauce. Garnish with fried shallot crust and parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 13g Total Fat; (89% calories from fat); 1g Protein; 3g Carbohydrate; 16mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Mole Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Chiles guajillos or chilcostles 1/2 pound Tomatoes - (abt 2 small) -- stewed 4 tablespoons Melted lard or safflower oil 1/4 cup Sesame seeds 1 1/2 tablespoons Dried oregano 2 Whole cloves 2 whole Allspice 1 medium White onion -- thickly sliced 9 small Garlic cloves -- peeled 1 Cinnamon stick - (3" long) -- broken thin strips 1 small Ripe plantain -- peeled, and cut into thick rounds 3 slices French bread 1 ounce Mexican chocolate Sea salt -- to taste Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes. Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary. Add more lard to the pan and heat; add the onion and garlic and fry until translucent. Add the cinnamon pieces and fry until the onions and garlic are lightly browned. Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more. Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. The sauce should be fairly thick and lightly cover the back of a wooden spoon. This recipe yields ?? cup of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 4330 Calories (kcal); 64g Total Fat; (13% calories from fat); 134g Protein; 811g Carbohydrate; 0mg Cholesterol; 8349mg Sodium Food Exchanges: 48 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 4 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Mole With Unsweetened Chocolate Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Poultry Sauces Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ancho chiles 1 large Tomato -- cut 8 wedges 1 medium Onion -- cut 8 wedges 3 Garlic cloves Olive oil Bayou Blast -- see * Note 2 slices French bread -- toasted 2 tablespoons Sesame seeds -- toasted 1 teaspoon Cumin seeds -- toasted 2 cups Chicken stock 1 tablespoon Dried oregano 1/2 teaspoon Ground cinnamon 1/2 teaspoon Ground allspice Salt -- to taste Freshly-ground black pepper -- to taste 1/2 ounce Unsweetened chocolate -- chopped 2 Turkey cutlets - (6 oz ea) -- grilled on low part of the grill 2 Corn tortillas 1/2 cup Tomato salsa * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Roast the chiles over an open flame for 30 seconds, then soak in hot water for 1 hour. Preheat oven to 400 degrees. Toss the tomatoes, onions, and garlic with a small amount of oil and season with Bayou Blast. Roast for 20 minutes, or until a rich brown color occurs. Place in a large bowl along with the French bread, sesame seeds, and cumin. In the work bowl of a food processor combine the chiles with 1 cup of stock, and 1/4 cup of the soaking liquid. Process until a thick puree has developed. Add the tomato-onion mixture, as well as the oregano, cinnamon, allspice, remaining stock and salt and pepper. Puree as smooth as possible. Place in a saucepan, bring up to a simmer, and add the chocolate, stirring to incorporate. Serve with the grilled turkey cutlet, corn tortillas, and salsa. This recipe yields 2 servings with about 3 cups of mole. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2250 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1459 Calories (kcal); 23g Total Fat; (14% calories from fat); 46g Protein; 263g Carbohydrate; 0mg Cholesterol; 4961mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Mullet Court-Bouillon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 1/4 cup Flour 1 cup Chopped celery 1 cup Chopped onions 1/4 cup Chopped green bell peppers 1/4 cup Chopped red bell peppers 2 Mild green chili or banana peppers -- halved lengthwise, and seeded 2 Bay leaves 1 tablespoon Minced garlic 2 cups Chopped tomatoes 1 cup White wine 1 3/4 cups Chicken broth 3/4 teaspoon Salt 1/4 teaspoon Cayenne pepper 1 1/2 pounds Red mullet 1 tablespoon Rustic Rub -- see * Note 1/4 cup Chopped green onions 2 tablespoons Chopped parsley === GARNISH === 2 tablespoons Chopped green onions Crusty bread * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. In a large saucepan combine the oil and flour together for a dark-brown roux, over high heat. Stir the roux with a wooden spoon for 15 minutes. Stir in the celery, onions, bell peppers and chili peppers. Cook for 5 to 6 minutes. Add the bay leaves and garlic and cook for 2 minutes. Add the tomatoes and wine. Reduce heat to a simmer and cook for 1 hour. Add the broth, salt and cayenne and cook for 15 minutes. Season the fish with Rustic Rub. Lay the fish in the mixture and cook for about 15 minutes, or until the fish flakes with a fork. Stir in the green onions and parsley. Ladle the fish into a shallow bowl. Garnish with green onions and crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 15g Total Fat; (58% calories from fat); 5g Protein; 18g Carbohydrate; 0mg Cholesterol; 775mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Pepper Mayonnaise Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 red pepper -- roasted, peeled, and diced 1 tablespoon chopped garlic 1 tablespoon chopped fresh cilantro Salt -- to taste Cayenne pepper -- to taste 1 cup olive oil In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil and continue to process until the mixture forms a thick emulsion. This recipe yields about 1 cup. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 2020 Calories (kcal); 221g Total Fat; (96% calories from fat); 7g Protein; 11g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Pepper Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Red bell peppers 2 tablespoons Olive oil 1/4 cup Coarsely-chopped onions 2 teaspoons Minced garlic 1 teaspoon Chopped basil 1 teaspoon Salt 1/8 teaspoon Cayenne Freshly-ground black pepper 2 cups Chicken stock 2 tablespoons Heavy cream Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a pre-heated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Reheat on medium-low heat before serving. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 39g Total Fat; (72% calories from fat); 6g Protein; 28g Carbohydrate; 41mg Cholesterol; 6445mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Rooster Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts cranberry juice cocktail 1 can frozen orange juice concentrate - (6 oz) -- defrosted 2 cups vodka Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve. This recipe yields 2 quarts. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C73) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 1893 Calories (kcal); 1g Total Fat; (1% calories from fat); 0g Protein; 219g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 13 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Red Snapper Parfait Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Red snapper fillets - (2 oz ea) 1 tablespoon Bayou Blast -- see * Note 1 tablespoon Vegetable oil 2 tablespoons Lime juice 2 tablespoons Chopped cilantro 1 teaspoon Chopped jalapeno 2 tablespoons Chopped red pepper 1 cup Diced papaya 2 tablespoons Coconut milk 1 tablespoon Toasted coconut Salt -- to taste Freshly-ground black pepper -- to taste 2 sprigs Cilantro * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the fillets with the Bayou Blast. In a medium saute pan over medium-high heat, heat the oil. Sear the fish until deep golden-brown on both sides. Remove to a plate. In a shallow dish, combine the lime juice, cilantro, jalapeno, and red pepper. Place the fish in the dish and let it sit for 1 hour. In a small bowl, combine the papaya, coconut milk, and coconut. Place 2 tablespoons of the papaya mixture in the bottom of two parfait glasses. Place a fillet in each glass and top each with 3 tablespoons papaya mixture, then the snapper fillets. Top with the remaining papaya mixture. Garnish with cilantro sprigs. Chill for 1 hour before serving. This recipe yields 2 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2194 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 12g Total Fat; (82% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Wine Poached Pears Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Red wine 1 cup Sugar 5 Black peppercorns 1 Cinnamon stick 3 Whole cloves 4 Bartlett pears -- whole, stem intact, -- and peeled 1 cup Sweetened whipped cream 4 Mint sprigs Powdered sugar In a medium non-reactive sauce pot, combine the red wine, sugar, black peppercorns, cinnamon stick, and cloves. Stir to dissolve the sugar. Bring to a boil and carefully place pears into the liquid. Reduce the heat to a simmer and cook for 12 to 15 minutes, or until the pears are tender when a knife is inserted. Remove the pears and let cool. Turn the heat up and reduce the poaching liquid until 1 cup remains, and then set aside to cool. When cool, place pears into serving bowls, drizzle with the red wine syrup, top with a dollop of whipped cream, a sprig of mint, and sprinkle on some powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 487 Calories (kcal); 2g Total Fat; (4% calories from fat); 2g Protein; 85g Carbohydrate; 0mg Cholesterol; 167mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Redfish Amandine With Brabant Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Idaho potatoes -- peeled, medium diced 4 redfish fillets - (6 oz ea) Creole Seasoning -- to taste 2 cups flour -- seasoned 2 eggs -- beaten with 2 tablespoons milk 8 tablespoons butter 2 tablespoons minced shallots 1 teaspoon chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup fine dried bread crumbs 1 cup sliced almonds 1/2 lemon -- juiced 1 tablespoon chopped fresh parsley leaves 1 cup parsley sprigs - (packed) Preheat the fryer to 365 degrees. Fry the potatoes until golden brown. Season the fillets and flour with Creole Seasoning. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off. Dredge the fillets back into the seasoned flour, coating completely. In a large cast iron skillet, over medium heat, add 2 tablespoons of the butter. When the butter is hot, pan-fry the fillets until golden brown, about 3 to 4 minutes on each side. Remove the potatoes from the fryer and drain on paper towels. Season with salt. In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic and potatoes. Season with salt and pepper. Saute for 2 minutes. Sprinkle the bread crumbs over the potatoes and continue to saute for 1 minute. Remove the fish from the pan and drain on paper towels. Wipe out the skillet. Melt the remaining butter. Add the almonds. Season with salt and pepper. Saute for 1 minute or until the almonds are golden. Remove from the heat and add the lemon juice and the chopped parsley. Fry the parsley sprigs until crispy. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Spoon the almond butter sauce over the fish. Garnish with fried parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C62) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 821 Calories (kcal); 45g Total Fat; (48% calories from fat); 21g Protein; 87g Carbohydrate; 157mg Cholesterol; 282mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Remoulade II Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg Juice of 1 lemon 1/4 cup Chopped onions 1/4 cup Chopped green onions 1/4 cup Chopped celery 1 tablespoon Prepared horseradish 3 tablespoons Creole or whole grain mustard 3 tablespoons Prepared yellow mustard 3 tablespoons Ketchup 3 tablespoons Chopped parsley Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Re-season if necessary. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2061 Calories (kcal); 221g Total Fat; (94% calories from fat); 8g Protein; 21g Carbohydrate; 187mg Cholesterol; 674mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Remoulade Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Fresh lemon juice 3/4 cup Vegetable oil 1/2 cup Chopped onions 1/2 cup Chopped green onions 1/4 cup Chopped celery 2 tablespoons Chopped garlic 2 tablespoons Prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons Prepared yellow mustard 3 tablespoons Ketchup 3 tablespoons Chopped parsley 1 teaspoon Salt 1 teaspoon Cayenne pepper 1/8 teaspoon Freshly-ground black pepper Put all the ingredients in a food processor and process for 30 seconds or so. Use immediately or store for future use. Will keep for several days in an airtight container in the refrigerator. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1607 Calories (kcal); 165g Total Fat; (89% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 2806mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 33 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Remoulade Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1 tablespoon Minced garlic Juice from one fresh lemon 1 tablespoon Chopped parsley 2 tablespoons Chopped green onions 2 tablespoons Chopped celery 1 cup Olive oil 1 tablespoon Creole or whole-grain mustard 2 tablespoons Ketchup Salt -- to taste Freshly-ground black pepper -- to taste Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2092 Calories (kcal); 225g Total Fat; (95% calories from fat); 12g Protein; 14g Carbohydrate; 374mg Cholesterol; 485mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 44 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb And Apple Pie With Walnut Crumb Topping Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons Butter 1 cup Sugar 1 cup Light brown sugar Juice of one lemon 1 cup Flour -- plus 1 tablespoon Flour 2 pounds Fresh rhubarb -- root end trimmed, and cut 1/4" thick 2 pounds McIntosh apples -- cored, peeled, and sliced 1/4" thick 1/2 cup Calvados 1 pinch Nutmeg 1 teaspoon Cinnamon 1 cup Walnut pieces 1 Unbaked 10" deep-dish pie shell 8 scoops Vanilla Bean Ice Cream Preheat the oven to 350 degrees. In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the apples and continue to saute for 3 minutes. Add the Calvados and carefully flame the apples. Saute for 1 minute. Season the with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. In a mixing bowl, combine the remaining butter, brown sugar, flour and walnut pieces. Using your hands, blend well, until the mixture resembles a crumb-like texture. Pour the rhubarb and apple filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve warm with vanilla ice cream. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 10g Total Fat; (28% calories from fat); 2g Protein; 56g Carbohydrate; 27mg Cholesterol; 110mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb And Foie Gras Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Rhubarb -- chopped 1 cup Sugar 2 tablespoons Minced shallots Juice of 2 lemons 2 cups White wine 8 slices Fois gras - (2 oz ea) === GARNISH === 1 Whole fresh chives 1 tablespoon Chopped chives In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 58g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb And Strawberry Pie With Almond Crumb Topping Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons butter 1 cup sugar 1 cup light brown sugar 1 lemon -- juiced 1 cup flour -- plus 1 tablespoon flour 2 pounds fresh rhubarb -- trim root end, peel and cut 1/4" thick 2 pounds strawberries -- hulled, sliced 1/4 cup rum 1 cup sliced almonds 1 unbaked 10" pie shell -- (see below) 8 scoops Vanilla Bean Ice Cream === PIE DOUGH === 2 cups flour 1 pinch salt 2/3 cup lard 3 tablespoons ice water - (to 4 tbsons) In a mixing bowl combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. (Yields 2 pie doughs) Preheat the oven to 350 degrees. In a large sauté pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue to sauté for 3 minutes. Add the rum and carefully flame the mixture. Sauté for 1 minute. Mix thoroughly and remove from the heat. Cool the mixture. In a mixing bowl, combine the remaining butter, brown sugar, flour and sliced almonds. Using your hands, blend well, until the mixture resembles a crumb-like texture. Pour the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve warm with vanilla ice cream. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-19-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 737 Calories (kcal); 38g Total Fat; (45% calories from fat); 9g Protein; 91g Carbohydrate; 43mg Cholesterol; 131mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb Cobbler With Vanilla Bean Ice Cream Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Diced fresh rhubarb 2 1/4 cups Sugar -- divided 4 tablespoons Butter -- plus 4 teaspoons Butter -- divided Juice of one lemon 1 teaspoon Salt 1 Egg 1 tablespoon Baking powder 1 cup Flour 1/4 teaspoon Grated nutmeg 1 teaspoon Ground cinnamon 1 tablespoon Vanilla 1/2 cup Buttermilk Vanilla bean ice cream Fresh mint sprigs Powdered sugar Cinnamon sugar Preheat the oven to 375 degrees. Grease a 2-quart casserole dish with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from the heat. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together. Add the egg. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk. Mix until thoroughly incorporated and the batter resembles a cake batter. Pour the rhubarb into a greased 2-quart casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35 minutes or until the center is done. Spoon a heaping serving of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the side. Garnish with fresh mint, powdered sugar, and cinnamon sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 9g Total Fat; (20% calories from fat); 3g Protein; 70g Carbohydrate; 45mg Cholesterol; 551mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice And Black Bean Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped onions 1/2 cup Celery 1/2 pound Lean ground pork 2 tablespoons Chopped garlic 1 teaspoon Cumin 2 tablespoons Finely-chopped parsley 2 cups Cooked black beans 2 cups Cooked white rice Juice of 2 oranges Salt -- to taste Freshly-ground black pepper -- to taste In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges. This recipe yields about 7 to 8 cups of stuffing. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1275 Calories (kcal); 31g Total Fat; (21% calories from fat); 44g Protein; 208g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 12 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice And Radicchio Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Finely-chopped onions 1 teaspoon Chopped garlic 1 1/2 quarts Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups Cooked rice -- rinsed 1 small Radicchio head -- sliced into thin 1 strips - (about 1 1/2 cups) 3 ounces Prosciutto -- julienned 1 tablespoon Chopped fresh sage 1/2 cup Grated Parmesan cheese In a medium soup pot, heat the oil until very hot. Add the onion and cook, stirring constantly for 4 minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil, reduce heat and simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to taste with salt and pepper. Remove from the heat. To serve, place 1/4 cup radicchio, 1 tablespoon Prosciutto, 1/2 teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls. Then ladle the hot soup over the garnishes. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 6g Total Fat; (35% calories from fat); 9g Protein; 14g Carbohydrate; 15mg Cholesterol; 2654mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dried red currants 1/2 cup Necelo (walnut liquor) 4 cups Milk 5 tablespoons Sugar 1/2 teaspoon Vanilla extract 1/4 cup Arborio rice 1 cup Heavy cream 1/3 cup Walnut pieces === GARNISH === Mint sprigs Powdered sugar Combine the currants and Necelo to soak for 8 hours. Preheat oven to 350 degrees. Butter a 3-quart baking dish. In a medium bowl combine the milk, sugar, vanilla, rice, and cream, mix thoroughly. Pour into the prepared baking dish. Bake, uncovered until the rice is cooked and almost all the liquid has been absorbed, about 2 hours. Make sure you stir the mixture every 20 minutes or so. Meanwhile, drain the currants. Remove the pudding from the oven and fold in the walnuts and currants. Serve hot or chilled. Garnish with the mint and powdered sugar. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2229 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 20g Total Fat; (58% calories from fat); 7g Protein; 25g Carbohydrate; 77mg Cholesterol; 96mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Pudding With Flaming Bananas Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Milk 1/2 cup Uncooked long-grain white rice -- plus 2 tablespoons Uncooked long-grain white rice 1 pinch Salt 1/2 cup Sugar -- plus 1 tablespoon Sugar 2 Egg yolks 1 teaspoon Pure vanilla extract 3/4 teaspoon Ground cinnamon 1/8 teaspoon Grated nutmeg 1 cup Heavy cream 2 tablespoons Dark rum 6 Flour tortillas -- for baskets 1/2 cup Sugar -- mixed with 2 tablespoons Cinnamon 9 tablespoons Butter -- cubed into tablespoons 1/2 cup Brown sugar 6 Bananas -- peeled, and sliced into 1/4" slices 2 tablespoons Banana Liqueur Shaker of powdered sugar In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg. When the rice is done, stir the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Refrigerate for 1 hour. Make tortilla baskets: Heat a lightly buttered saute pan, add tortilla and sprinkle with cinnamon sugar. When tortilla is hot flip over and sprinkle the other side with cinnamon sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat method for the remaining tortillas. Set aside until ready to assemble. In a saute pan, melt the remaining butter. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Saute for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/2 cup of cream and remove from the heat. Spoon the banana sauce in the center of each plate. Place the tortilla cup in the center of the sauce. Spoon the pudding in the center of the cups and top with a little more banana sauce. Garnish with powdered sugar and cinnamon sticks, if desired. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 967 Calories (kcal); 45g Total Fat; (41% calories from fat); 15g Protein; 128g Carbohydrate; 194mg Cholesterol; 646mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 8 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Rice Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Cooked converted rice 3/4 cup Cooked wild rice 1 tablespoon Chopped green olives 1 Hard-boiled egg -- chopped 1/4 cup Chopped onions 2 tablespoons Chopped parsley 2 tablespoons Chopped tomatoes 1 tablespoon Red wine vinegar 2 tablespoons Olive oil 2 large Tomatoes -- cored, -- and slightly carved 1 1/2 teaspoons Creole mustard Bayou Blast -- see * Note Salt Freshly ground black pepper 2 cups Chopped Romaine lettuce Parmesan cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a bowl, combine the rices, olives, egg, onion, parsley, tomatoes, vinegar, oil and mustard. Season with the creole spice, salt and pepper. Place the Romaine on each salad plate as a base. Fill the tomatoes with the salad and place it on the greens. Garnish with Parmesan cheese. This salad is best when served at room temperature. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 17g Total Fat; (56% calories from fat); 7g Protein; 22g Carbohydrate; 106mg Cholesterol; 48mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Tart Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Rice Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Candied orange -- cut into small dice 2 tablespoons Grand Marnier 1 1/4 cups Milk 1 Vanilla bean -- split 1/2 cup Arborio rice -- rinsed 1 pinch Salt 1/4 cup Sugar -- plus 3 tablespoons Sugar 1 Egg -- beaten 2 tablespoons Heavy cream 1 Ten-inch sweet-crust tart shell -- not cooked, -- rolled out, and dock 1/4 cup Melted unsalted butter Powdered sugar -- optional garnish Preheat oven to 400 degrees. In a small bowl, combine the candied orange and the liquor and set aside. In a small sauce pan combine the milk and vanilla bean and bring to a boil. Add the rice, a pinch of salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat for 25 minutes. Allow to cool slightly and beat in the egg, cream and the soaked fruit, liquor and all. Pour into the prepared crust. Pour the melted butter over the top of the filled pastry. Sprinkle the remaining sugar over the top and bake for 30 minutes. Top each serving with powdered sugar if desired. Serve hot or cold. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1137 Calories (kcal); 26g Total Fat; (21% calories from fat); 23g Protein; 187g Carbohydrate; 269mg Cholesterol; 367mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Wine And Soy Dipping Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Rice wine vinegar 2 tablespoons Sesame oil 1 dash Soy sauce 3 tablespoons Hoisin sauce 1 teaspoon Minced garlic 1 tablespoon Minced shallots 1 tablespoon Chopped cilantro 1/4 cup Chopped roasted peanuts Salt -- to taste 1 pinch Red pepper flakes 1/2 Carrot -- cut matchstick 1 strips - (about 1/4 cup) In a mixing bowl, whisk all the ingredients together. Season with salt and pepper. Refrigerate the sauce for 2 hours before serving. This recipe yields 2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from Emeril Lagasse's cookbook CREOLE CHRISTMAS From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 29g Total Fat; (59% calories from fat); 2g Protein; 42g Carbohydrate; 1mg Cholesterol; 835mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rich Chocolate Pecan Pie Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9" pie shell 4 eggs -- beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla 1 pinch salt Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar. This recipe yields 1 nine-inch pie. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C77) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 3276 Calories (kcal); 178g Total Fat; (45% calories from fat); 42g Protein; 435g Carbohydrate; 748mg Cholesterol; 603mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Richard’s Chicken And Dumplings Recipe By :Courtesy of Richard Jones Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken - (3 to 3 1/2 lbs) -- cut into 8 pieces, washed, and patted dry Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces vegetable oil 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup sliced mushrooms 1 bay leaf 48 ounces chicken stock 4 ounces unsalted butter -- melted 4 ounces flour === RICHARD’S DUMPLINGS === 1/4 pound unsalted butter 1/2 cup minced onions 2 teaspoons baking powder 1/4 teaspoon rubbed sage 1/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper 2 1/2 cups all-purpose flour 4 eggs 1/2 cup milk === GARNISH === 1/4 cup freshly-chopped parsley Season chicken with salt and pepper. Heat the vegetable oil, over medium heat, in roasting pan on top of stove. Place chicken in the oil and brown on both sides. Add the vegetables and bay leaf. Sauté the vegetables for 1 minute. Add the chicken stock, cover and place in the oven. Bake for 30 minutes, or until the chicken is tender. Remove from the oven. To create a sauce, remove the chicken and vegetables from the pan, leaving the stock. In a small sauce pan, over medium heat, combine the melted butter and flour. Mix well. Cook for about 3 minutes, stirring constantly for a blond roux. Place roasting pan on stove, over a low flame and whisk in the roux. Once the sauce has thickened, about 6 to 8 minutes, add the reserved chicken and vegetables. Add the dumplings and simmer for 5 minutes. Spoon into individual serving bowls. Garnish with chopped parsley. For the Dumplings: Melt butter in medium saucepan over low heat. Add minced onions. Cook onions for approximately 2 minutes until tender. Do not brown. Remove from heat. Combine all dry ingredients in a small bowl. Mix dry ingredients with butter and onions in saucepan. In a separate bowl, combine eggs and milk, beating slightly. Add eggs and milk to flour mixture in saucepan. Mix so it achieves the consistency of mashed potatoes. To cook, drop by the teaspoon onto a rack in a steamer. Steam until dumplings are cooked, about 4 to 6 minutes. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C74) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1188 Calories (kcal); 81g Total Fat; (62% calories from fat); 20g Protein; 91g Carbohydrate; 315mg Cholesterol; 3470mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rick Bayless’s Yucatecan-Style Fresh Coconut Pie Recipe By :Rick Bayless Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Slivered almonds 3 tablespoons Sugar 4 ounces Firm white bread - (abt 5 slices) -- torn into pieces 3 1/2 tablespoons Unsalted butter -- melted 1 medium Coconut with lots of liquid inside 1 cup Heavy cream 2/3 cup Sugar 3 large Egg yolks 1 teaspoon Vanilla 1/2 cup Sour cream Preheat the oven to 325 degrees. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium-fine shreds. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees. In a small (1- to 1 1/2-quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack. While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - Pay De Cocoa, Estilo Yucateco - Recipe from Rick Bayless's MEXICAN KITCHEN; Published by Scribner, 1996 From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 391 Calories (kcal); 30g Total Fat; (68% calories from fat); 6g Protein; 26g Carbohydrate; 140mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ricotta Cheese Fritters - {Ricottqa Fritta} Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound almond macaroons 1/2 cup powdered sugar 1 pound fresh ricotta 1/2 teaspoon freshly-ground cinnamon 3 large eggs 1 1/2 cups flour 1 tablespoon water 2 cups fine dried bread crumbs Oil -- for frying whole ipped cream 1 cup honey Shaker of confectioners’ sugar Preheat the fryer. In the bowl of a food processor, combine the macaroons and process until finely ground. Add the sugar, cheese, cinnamon, and 2 of the eggs. Continue to process until incorporated. Form the cheese mixture into small balls, about a tablespoon each. Roll the balls in the flour, coating completely. In a shallow bowl, beat the remaining 1 egg and the water. Dip each ball in the egg wash, letting the excess drip off. Finally, dredge each ball in the bread crumbs, coating completely. Fry the balls in batches until golden brown, about 2 minutes. Remove from the oil and drain on paper towels. Place a dollop of the whipped cream in the center of each serving plate. Lay the fritters around the whipped cream. Drizzle the fritters with the honey. Garnish with confectioners’ sugar. This recipe yields about 2 dozen fritters. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D67) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 2143 Calories (kcal); 15g Total Fat; (6% calories from fat); 37g Protein; 484g Carbohydrate; 561mg Cholesterol; 185mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 22 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rillette Stuffed Duck Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Poultry Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Duck confit -- picked, and -- bones discarded 1/4 cup Minced onions 1 tablespoon Minced parsley 2 tablespoons Chopped garlic 1 tablespoon Cognac 1/2 stick Butter Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Fat reserved from the confit 1 Deboned 5-pound domestic duck, carcass removed and skin intact Emeril’s Essence -- see * Note 1 recipe Dirty Rice Stuffed Chicken -- see * Note * Note: See the “Emeril’s Essence Information” and “Dirty Rice Stuffed Chicken” recipes which are included in this collection. In an electric mixer, with a dough hook, combine all the stuffing ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck with Emeril’s Essence and stuff the Dirty Rice Stuffed Chicken into the duck. Stuff the duck with the rillette and set aside. See “Turkey With Andouille Dressing”, the recipe for which is included in this collection. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 480 Calories (kcal); 46g Total Fat; (90% calories from fat); 2g Protein; 9g Carbohydrate; 124mg Cholesterol; 475mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Risi Bisi Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 1 cup Diced bacon 1 small Onion -- diced 3 1/2 cups Shelled green peas 1 2/3 cups Arborio rice 10 cups Chicken stock 1/4 cup Heavy cream 1 1/4 cups Grated Parmigiano-Reggiano cheese -- divided Salt -- to taste Freshly-ground white pepper -- to taste 2 Chives, long 1 tablespoon Chopped chives 1 small loaf Crusty bread In a deep saute pan, melt the butter. Add the bacon and onions. Saute the mixture until the bacon is crispy, about 2 minutes. Add the peas and rice. Saute for 1 minute. Using a wooden spoon, stir in 1 cup of the stock at a time, until all the stock is incorporated, about 35 minutes. Stir in the cream and 1 cup of the grated cheese. Season with salt and pepper. Mound the risotto in the center of the platter. Garnish with remaining grated cheese, long and chopped chives. Serve with crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 18g Total Fat; (34% calories from fat); 8g Protein; 66g Carbohydrate; 51mg Cholesterol; 5505mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Risotto Cakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pancakes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Leftover Risotto -- see * Note 1/2 cup Finely-chopped cooked shrimp 2 tablespoons Chopped prosciutto 1 teaspoon Chopped sage 2 tablespoons Diced mozzarella Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Flour 1 1/2 cups Bread crumbs 4 Eggs -- lightly beaten 3 tablespoons Oil 2 tablespoons Pesto -- thinned with 2 tablespoons Olive oil -- for serving * Note: See the "Basic Risotto" recipe which is included in this collection. Combine risotto, shrimp, prosciutto, sage and cheese; season to taste with salt and pepper. Form mixture into 8 equal cakes, no thicker than 3/4 inch. Place flour, eggs and bread crumbs into three shallow bowls. Season flour and bread crumbs with salt and pepper. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make crumbs adhere. Shake off any excess. Heat oil in a large nonstick skillet, add cakes and cook until golden on first side. Turn and continue to cook until golden. Serve drizzled with pesto sauce. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-075 broadcast 11-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 489 Calories (kcal); 24g Total Fat; (44% calories from fat); 14g Protein; 54g Carbohydrate; 187mg Cholesterol; 405mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Risotto Milanese Style Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Butter 2 ounces Pancetta -- diced 1 cup Chopped yellow onions 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground white pepper Freshly-ground black pepper -- 12 turns 1 pound Risotto 5 cups Beef stock 1 cup Warm beef stock 1/2 teaspoon Saffron threads 2 teaspoons Chopped garlic 1/4 cup Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese 1 recipe Osco Buco -- see * Note * Note: See the "Osco Buco" recipe which is included in this collection. Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Spoon the risotto in the center of four large plates. Lay one Osco Buco on top of each plate. Spoon the sauce over the top. Garnish with chopped parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 16g Total Fat; (76% calories from fat); 6g Protein; 5g Carbohydrate; 46mg Cholesterol; 3368mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rissois Recipe By :Emeril Lagasse Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Crab meat -- picked over for cartilage 1/4 cup Minced onions 1 tablespoon Minced garlic 2 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Aioli 3 dozen Three-inch squares of puff pastry Oil -- for frying Drizzle of Piri Piri I sauce -- see * Note * Note: See the "Piri Piri I" recipe which is included in this collection. Preheat the oil. In a mixing bowl, combine the crab meat, onions, garlic and parsley together. Season the mixture with salt and pepper. Stir in the aioli. Place a tablespoon of the filling in the center of each puff pastry square. Bring to corners of the square together, forming a triangle. Seal the edges of the triangle tightly. Fry the triangle in the hot oil until golden brown and crispy, about 2 minutes, stirring constantly for over-all browning. Remove the triangles from the oil and drain on a paper-lined plate. Season with salt and pepper. Mound the rissois on a platter and drizzle with Piri Piri I sauce. Garnish with parsley. This recipe yields 3 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (11% calories from fat); 3g Protein; trace Carbohydrate; 11mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ro And Em’s Lamb Of Love Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless lamb loin lamb - (abt 3 1/2 to 4 lbs) -- trimmed 5 fresh garlic cloves -- peeled, halved 1 cup olive oil 1/2 cup finely-chopped fresh rosemary leaves 1/4 cup fresh lemon zest Salt -- to taste Freshly-cracked black pepper -- to taste 2 tablespoons flour 2 cups rich lamb or veal stock 1 recipe Couscous -- (see recipe) Chopped fresh parsley -- for garnish Make 10 slits throughout the loin of lamb. Stuff each slit with a piece of garlic. In a mixing bowl, combine the oil, rosemary, and zest. Season with salt and pepper. Mix well. Rub the entire loin of lamb with the rosemary mixture. Wrap the loin tightly in plastic wrap and refrigerate for at least 24 hours. Remove the lamb from the refrigerator and bring to room temperature. Remove the plastic wrap and discard. Preheat the oven to 400 degrees. Place the lamb in a roasting pan and place in the oven. Roast for 15 minutes. Reduce the heat to 350 degrees and continue to slow-roast for 45 minutes to 1 hour, or until the internal temperature reaches 135 degrees. Remove from the oven and set the lamb on a carving board, reserving the pan juices. Allow the lamb to sit for about 10 to 15 minutes before serving. The roast will be a perfect medium-rare. Pour off most of the fat from the pan, leaving about 2 tablespoons of the fat and the brown particles. Place the pan on the stove over medium heat, stir in the flour and cook for 1 minute, stirring constantly. Add the stock and bring to a boil. Season with salt and pepper, and cook for 3 to 4 minutes, or until slightly thickened. Slice the lamb into individual slices. Serve with the Couscous and the pan sauce. Garnish with parsley. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D47) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 18g Total Fat; (74% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Chicken, Caramelized Onions, Andouille-Corn Bread Pudding Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Creole seasoning -- see * Note 1/2 cup vegetable oil 4 half chickens -- breast bone removed 3 tablespoons unsalted butter 3 cups julienned yellow onions 2 teaspoons salt 1/4 teaspoon cayenne pepper -- plus 1/8 teaspoon cayenne pepper 12 turns fresh-ground black pepper 1/2 pound ground andouille or other smoked sausage 1 tablespoon chopped garlic 1 sweet corn ear -- kernels removed from the cob 5 eggs 2 cups heavy cream 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 4 cups French Bread in 1" cubes 1/2 cup grated Parmigiano-Reggiano cheese 1 recipe Southern Cooked Greens II -- (see recipe) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill. Preheat the oven to 350 degrees. In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over each chicken. Place on the grill and cook for 3 to 4 minutes on each side. Remove and place on a parchment lined baking sheet. Set aside. Grease a 2-quart glass rectangular pan with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. During the last 20 minutes of cooking, move the pudding down to the bottom rack and place the chicken on the middle rack. Roast the chicken for 20 minutes. Remove both from the oven and allow to rest for 5 minutes before serving. To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the chicken directly on top of the pudding. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C38) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 814 Calories (kcal); 85g Total Fat; (92% calories from fat); 10g Protein; 5g Carbohydrate; 420mg Cholesterol; 1201mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Garlic Chicken And Vegetables Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chickens - (2 1/2 lbs ea) -- cleaned, rinsed 12 Garlic cloves -- peeled 1/2 cup Coarsely-chopped onions 1/2 cup Coarsely-chopped celery 1/2 cup Coarsely-chopped carrots 4 Bay leaves 2 sprigs Fresh rosemary -- leaves chopped, -- and stems reserved 2 sprigs Fresh oregano -- leaves chopped, -- and stems reserved 2 tablespoons Olive oil 2 teaspoons Salt Freshly-ground black pepper -- as needed 4 Carrots -- peeled, and -- halved vertically 4 Celery ribs 4 medium Onions -- quartered 2 large Russet potatoes -- peeled, quartered 4 Parsnips -- peeled and halved 2 cups Water Heat oven to 400 degrees. Push 6 cloves garlic under skin of each chicken, 3 on each breast. Place 1/4 cup each of the chopped onions, celery and carrots, and 2 bay leaves in the cavity of each chicken. Push herbs under skin of each breast and sprinkle some on skin; put herb stems in each cavity. Rub skin of each chicken with 1 tablespoon oil; sprinkle each with 1/2 teaspoon salt and 6 turns pepper. Place carrots in a large roasting pan and top, crosswise, with celery ribs to form a bed for chickens. Surround with onions, potatoes, parsnips, and water and sprinkle with remaining 1 teaspoon salt and 12 turns black pepper. Top with chickens and roast 45 minutes. Reduce oven temperature to 350 degrees and roast until meat is falling off the bones, about 50 to 60 minutes more. Remove from oven and leave to rest, 10 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-003 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1418 Calories (kcal); 32g Total Fat; (19% calories from fat); 26g Protein; 277g Carbohydrate; 0mg Cholesterol; 4638mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Smothered Scrod With Onion Crisps Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Scrod fillets - (5 oz ea) 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Olive oil 3 cups Peeled, 1/2”-diced eggplant -- (abt 1 1/2 lbs) 8 Italian plum tomatoes -- sliced vertically 1/2 cup Chopped onions 1 tablespoon Minced garlic 3 tablespoons Chopped basil 1 teaspoon Salt Freshly-ground black pepper 1/2 cup Pureed, peeled, seeded Italian plum tomatoes 1/2 cup Chicken stock Onion Crisps -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Onion Crisps” recipes which are included in this collection. Heat oven to 375 degrees. Sprinkle both sides of fish fillets with Bayou Blast. Heat oil in a large ovenproof skillet over high heat. Add fish fillets and sear first side, about 1 minute. Turn fillets with a spatula, add remaining ingredients (except Onion Crisps) and stir gently to combine; bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet to burner, turn heat to high and cook 5 minutes longer. To serve, place fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce over it. Top with a handful of Onion Crisps. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 4g Total Fat; (46% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 814mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Stuffed Chicken In The Old Portuguese Manner Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Roasting chicken, with giblets 1 large Garlic clove -- smashed 1 teaspoon Kosher salt 1 tablespoon Sweet Hungarian paprika 1/4 cup Olive oil 1 cup Dry white wine === STUFFING === 2 cups Chopped onions 1 tablespoon Chopped garlic 1/4 cup Olive oil 1/4 cup Lard Giblets from the chicken 1/2 pound Ground lean pork 4 cups Bread crumbs 4 Hard-boiled eggs -- peeled and chopped 1/2 cup Chopped green olives 1 tablespoon Sweet Hungarian paprika 2 tablespoons Chopped parsley 1/4 cup Port wine 1/2 cup Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and 1 tablespoon of the oil. Beat together until smooth. Rub this mixture all over the chicken, inside and out. Place the chicken in a shallow bowl, cover, and refrigerate overnight. For the stuffing: In a skillet heat olive oil and lard, add onions and garlic and saute for 5 minutes. Then add the pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss together the bread crumbs, eggs, olives, paprika, parsley, mix well. Add the sausage mixture into the bowl. Pour in the port and chicken stock to moisten the stuffing. It should be moist, not soggy. Season to taste with salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the chicken with the stuffing. Don't pack it in. Rub the outside of the chicken with the olive oil, and place it in a roasting pan. Roast uncovered for 20 minutes. Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken. Continue to roast for 1 1/2 hours or until juices run clear. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2223 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 959 Calories (kcal); 51g Total Fat; (51% calories from fat); 21g Protein; 89g Carbohydrate; 224mg Cholesterol; 1739mg Sodium Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Stuffed Pork Tenderloin With Smothered Black-Eyed Peas Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound smoked sausage (Hillshire Farms) -- halved lengthwise, and cut 1/4" slices - (abt 4 cups) 2 cups chopped yellow onion - (1 med) Salt -- to taste Freshly-ground black pepper -- to taste 4 garlic cloves 4 bay leaves 5 sprigs fresh thyme 3 teaspoons finely-chopped parsley 8 cups chicken stock 1 pound black-eyed peas 2 tablespoons minced garlic 6 ounces bacon -- chopped 1/2 cup chopped celery 2 dozen shucked oysters -- chopped, and liquid reserved 2 cups left-over crumbled cornbread 1 cup water - (to 1 1/2 cups) 1/4 cup chopped green onions, green part only Emeril's Essence -- as needed 4 pounds pork tenderloin, trimmed, butterflied, and pounded 1/2" thick 1 cup Steen's 100% Pure Cane Syrup 1 sweet potato -- peeled, cut into curls and fried until golden brown Preheat the oven to 400 degrees. In a large pot, medium heat, render the sausage for 5 minutes. Stir in the 1 cup of the onions, bay leaves, thyme and parsley. Season with salt and black pepper. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and 1 tablespoon of the garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Add the onions and celery. Season with black pepper. Saute for 3 minutes. Add the oysters. Season with Essence. Saute for 1 minute. Remove from the heat and turn into a mixing bowl. Add the cornbread and reserved oyster liquor. Add the remaining tablespoon of garlic and enough water to moisten the dressing. Stir in the green onions. Season with Essence and cool completely. Season the tenderloin with Essence. Spread the dressing evenly over the tenderloin. Roll the tenderloin up tightly and tie with butcher's twine the secure the filling. Place the tenderloin on a parchment or waxed paper baking sheet. Brush the tenderloin the cane syrup. Place in the oven and roast for about 35 to 40 minutes for medium. Baste the tenderloin, every 10 minutes with the remaining cane syrup. Remove from the oven and cool for 5 minutes before slicing. To serve, spoon the black-eyed peas in the center of each plate. Slice the pork into individual slices and fan around the peas. Garnish with the sweet potato nests. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B84) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-27-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 11g Total Fat; (29% calories from fat); 21g Protein; 41g Carbohydrate; 18mg Cholesterol; 2505mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Suckling Pig Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 pounds Suckling pig Kosher salt -- as needed Freshly-cracked black pepper -- as needed 1/2 cup Chopped garlic 1/2 cup Finely-chopped parsley 1/4 cup Chopped fresh thyme Salt -- to taste Finely-ground black pepper -- to taste 3 Bay leaves 2 tablespoons Cumin 2 cups Julienne onions 6 Oranges -- halved 3 Limes -- halved 3 Lemons -- halved 1/2 cup Olive oil 1 cup White wine Rice And Black Bean Dressing -- see * Note Fried Sweet Plantains -- see * Note * Note: See the "Rice And Black Bean Dressing" and "Fried Sweet Plantains" recipes which are included in this collection. This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removing the eyeballs and eyelids. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the bag tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the bag tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the Rice And Black Bean Dressing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig for about 5 hours, basting and turning the pig every hour. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing. Garnish with Fried Sweet Plantains. This recipe yields about 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 9g Total Fat; (58% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Apple Fettuccini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh fettuccini pasta 2 tablespoons Butter 1/4 cup Minced shallots 2 teaspoons Minced garlic 1 pound Roasted Granny Smith apples -- cored, and thinly sliced Salt -- to taste Freshly-ground white pepper -- to taste Calvados -- for deglazing pan 2 cups Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese 4 Panned Veal Chops - (to 6) -- see * Note * Note: See the "Panned Veal Chop" recipe which is included in this collection. Bring a pot of salted water to a boil. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Remove from the water and drain. In a large saute pan, over medium heat, melt the butter. Add the shallots, garlic, and apples. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and deglaze the pan with the Calvados. Place the pan back over the heat and flame the apples, shaking the pan constantly. After the flame has died, add the cream and bring the liquid to a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes. Add the pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in the cheese. Season with salt and pepper if needed. Mound the pasta in the center of each plate. Place each Panned Veal Chop directly on top of the pasta. Garnish with parsley. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 470 Calories (kcal); 50g Total Fat; (93% calories from fat); 3g Protein; 5g Carbohydrate; 179mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Balsamic Poussin With Tomato And Eggplant Gratin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole poussins -- dressed, rinsed under cool water, and patted dry Salt -- to taste Freshly-ground black pepper -- to taste 2 cups balsamic vinegar 2 garlic heads -- cut in half 1 onion -- quartered 2 sprigs fresh rosemary 1 teaspoon olive oil -- plus 1/2 cup olive oil - (to 3/4 cup) === EGGPLANT AND TOMATO GRATIN === 1 teaspoon olive oil -- plus 2 tablespoons olive oil -- for bread crumbs 1 small eggplant -- cut into 1/4" slices Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup olive oil -- for sauteing eggplant 1 large vine-ripened tomato -- cut into 1/4" slices Drizzle of olive oil 3/4 cup fine dried bread crumbs 1 tablespoon fresh basil leaves chiffonade Season the poussins with salt and pepper. Place in a large zip-lock bag. Add the vinegar, garlic, onions, and rosemary. Seal completely and place in the refrigerator. Marinate for at least 2 hours, turning occasionally. Preheat the oven to 375 degrees. Remove poussins from the bag and place on an oval clay baking dish, with a lid. Lay the onions and garlic around the poussin. Add 1/4 cup of water and place in the oven. Bake for 30 minutes. Remove the lid and continue to bake for 30 minutes. Remove from the oven and let sit for 5 minutes before serving. For the Eggplant and Tomato Gratin: Preheat the oven to 400 degrees. Grease an 8- or 9-inch porcelain round or oval 2-inch dish with 1 teaspoon of the oil. Season both sides of the eggplant with salt and pepper. In a large sauté pan, over medium heat, add 1/2 cup of the oil. When the oil is hot, pan-fry the eggplant until golden on both sides, about 2 to 3 minutes on each side. Add more oil if needed. Remove from the heat and transfer to the prepared pan. Arrange the slices in 1 layer over the bottom of the dish. Season both sides of the tomatoes with salt and pepper. Arrange the tomatoes in 1 layer over the eggplant. Drizzle the tomatoes with olive oil. In a small mixing bowl, combine the bread crumbs and 2 tablespoons olive oil. Season with salt and pepper. Mix well. Sprinkle the mixture evenly over the tomatoes. Place on the top rack in the oven and cook for 15 minutes. Remove from the oven and let sit for 2 minutes before slicing. To serve, place each poussin on a serving plate. Serve with a wedge of the Tomato and Eggplant Gratin. Garnish with basil. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 36g Total Fat; (81% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Beet And Crab Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beets Crab Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Fresh beets 1/2 cup Extra-virgin olive oil 1/4 cup Rice wine vinegar Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Crab meat -- picked over 1/4 cup Homemade or store bought mayonnaise 2 tablespoons Sour cream 2 tablespoons Minced shallots 1 tablespoon Prepared horseradish -- or to taste 1/2 cup One-day pickled red onions 1 tablespoon Finely-chopped parsley Cut the tops and bottoms off the beets. Place the beets in a small roasting pan and fill the pan with water coming 1/3 of the way up the pan. Cover the pan with aluminum foil. Place the pan in the oven and roast for about 30 to 35 minutes or until the beets are tender. Cool slightly, about 20 minutes, and rub off the skin. Using a mandoline, thinly slice the beets. Reserve 1/4 cup of the beet liquid. In a mixing bowl, whisk the olive oil and rice wine vinegar together. Season with salt and pepper. Toss the beets with vinaigrette, cover and chill for 6 hours. In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and horseradish together. Season the salad with salt and pepper. To assemble, divide the beet slices into fourths. Cover the center of each plate with the beet slices. Mound the crab salad over the beet slices on each plate. Place a fourth of pickles on top of each mound of crab salad. Drizzle the reserved beet water around the edge of each plate. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 30g Total Fat; (68% calories from fat); 24g Protein; 6g Carbohydrate; 104mg Cholesterol; 424mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Butternut Squash Ravioli With Sage Brown Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt -- to taste Freshly-ground white pepper -- to taste 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces 1 pinch nutmeg 1 recipe Basic Pasta Dough -- rolled wide ribbons, about 1/4-inch thick 12 fresh sage leaves 1 tablespoon finely-chopped fresh parsley leaves In a large sauté pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. This recipe yields 4 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D75) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 30g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 85mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Chestnut Soup With Dumplings Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh chestnuts -- roasted, peeled (or two 10-oz cans chestnuts, drained) 1 cup chopped onions 1/2 cup chopped celery 1 tablespoon chopped garlic 2 bay leaves 1 large Idaho potato -- peeled, and coarsely chopped 2 quarts light chicken stock 1 thyme sprig 1/4 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh basil 1/2 lemon -- juiced 1 dash Worcestershire sauce 1 cup heavy cream -- warmed Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE DUMPLINGS === 1/4 pound ground pork 1/2 tablespoon chopped garlic 1 tablespoon chopped green onions 1 tablespoon chopped parsley 1 teaspoon Worcestershire sauce 1 egg yolk 2 tablespoons heavy cream 1/4 teaspoon crushed red pepper 1/4 teaspoon quatre d’epices Salt -- to taste Freshly-ground black pepper -- to taste 16 wonton wrappers In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper. For the Dumplings: In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d’epices and salt and pepper and pulse until thoroughly combined. To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings. In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup. This recipe yields 16 dumplings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A02) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1481 Calories (kcal); 129g Total Fat; (76% calories from fat); 34g Protein; 55g Carbohydrate; 661mg Cholesterol; 297mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Chicken Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced garlic 4 tablespoons Sun-dried tomato paste 1/4 cup Olive oil 1 teaspoon Freshly-ground black pepper 1 teaspoon Salt 1 tablespoon Chopped fresh basil 1 tablespoon Chopped fresh parsley 2 whole Chickens - (3 lbs ea) Preheat oven to 375 degrees. Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl. Rub the insides and out of chickens with mixture. Roast chicken for 40 minutes. Cool for 30 minutes, then into the refrigerator to cool completely, about 2 hours. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2193 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 684 Calories (kcal); 66g Total Fat; (65% calories from fat); 1g Protein; 78g Carbohydrate; 0mg Cholesterol; 2137mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Chicken Stuffed w Andouille & Corn Bread Pudding Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Bulk andouille - (1 1/2 cups) 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 cup Sweet corn 4 large Eggs 4 cups Heavy cream 1 tablespoon Crystal hot sauce 1 tablespoon Worcestershire sauce 6 cups Day old bread cubes Salt -- to taste Freshly-ground black pepper -- to taste 2 whole Chickens - (3 lbs ea) 3 tablespoons Olive oil 1/4 cup Emeril’s Essence -- see * Note 1 cup Dark chicken reduction 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat oven to 400 degrees. Grease a 10- by 14-inch baking pan. For the pudding: In a hot sauce pan, render the andouille with the shallots and garlic for 2 minutes. Add the corn and saute for 2 minutes. In a mixing bowl, whisk the eggs, cream, Crystal and Worcestershire together. Stir in the andouille mixture. Fold in the bread crumbs and season with salt and pepper. Bake for 45 minutes and let cool for 30 minutes. For the chicken: Rub each chicken with the olive oil. Season with Emeril’s Essence inside and out. Stuff each chicken with the bread pudding. Tie the chicken legs together with butchers twine to close the cavity. Roast for 1 hour or until done. Remove the twine and mound the pudding in the center of the plate. Carve the chicken in half and place on the pudding. Spoon the reduction around the chicken. Garnish with chives and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2277 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1019 Calories (kcal); 103g Total Fat; (88% calories from fat); 12g Protein; 17g Carbohydrate; 513mg Cholesterol; 188mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Chili Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Poblano peppers -- roasted, peeled 3/4 cup Chopped onion 4 Fresh kernelless corn cobs -- reserved from another recipe 3/4 cup Cream Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan combine all ingredients with 1/2 cup water, bring to a boil, reduce heat and simmer 8 minutes. Remove corn cobs, transfer to a blender and puree. Adjust seasoning with salt and pepper. This recipe yields about 1 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 554 Calories (kcal); 45g Total Fat; (70% calories from fat); 9g Protein; 34g Carbohydrate; 157mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Corn And Tomato Salad Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup roasted sweet corn 1/2 pint red tear drop tomatoes -- stemmed, washed, and sliced in half 1/2 pint yellow teardrop tomatoes -- stemmed, washed, and sliced in half 1/2 cup minced red onions 1 teaspoon minced jalapeño peppers 2 tablespoons chopped fresh parsley leaves 1 tablespoon freshly-squeezed lime juice 1 teaspoon freshly-squeezed lemon juice Salt -- to taste Freshly-ground black pepper -- to taste Combine the corn, tomatoes, onions, jalapeños, parsley, lime juice, and lemon juice. Mix well. Season with salt and pepper. Serve cold or at room temperature. This recipe yields about 3 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Duck Club Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Duck breast - (8 oz ea) 1/4 cup Kosher salt 1/4 cup Cracked black pepper 1/2 cup Molasses -- plus 2 tablespoons Molasses 4 whole Garlic cloves -- peeled 8 Juniper berries 8 Black peppercorns 8 slices Brioche bread -- toasted 1/2 cup Garlic Aioli -- see * Note 12 thin slices Brie cheese - (abt 4 to 6 oz total) 12 slices Crispy apple smoked bacon 1/2 recipe Maw Maw's Slaw -- see * Note * Note: See the "Garlic Aioli" and "Maw Maw's Slaw" recipe which are included in this collection. Rub the duck breasts with salt and black pepper. Place the duck in the refrigerator and cure for 1 day. Remove the duck breasts from the refrigerator and rinse off the salt. Place the ducks in a small glass container and cover with the molasses, garlic cloves, juniper berries, and peppercorns. Marinate the duck breast for 2 days. Remove the duck from the refrigerator and strain off the marinade. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, place duck breast skin-side down and sear in the fat until crispy, about 4 to 5 minutes. Turn the duck breast over and place in a hot oven. Roast the breast in a preheated 400 degree oven for about 5 minutes for medium-rare. Remove from the oven and allow the meat to rest for a couple of minutes before slicing. Slice the breast on the bias into 1-inch pieces. Spread each piece of bread with the Garlic Aioli. Lay three slices of cheese on one piece of bread. Lay three slices of bacon on top of the cheese. Arrange 4 ounces of the sliced duck on top of the bacon. Mound 1/2 cup of the Maw Maw's Slaw on top of the duck. Place a piece of the toast on top of the slaw. Repeat the above process for the other sandwiches. Slice the sandwiches diagonally and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-15-1998 - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 40g Carbohydrate; 0mg Cholesterol; 5662mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Eggplant And Garlic Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Roasted garlic 1/2 cup Chopped assorted mild herbs (such as basil, oregano, parsley, etc.) Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 large Eggplants 1 tablespoon Olive oil 1 cup Minced onions 1 tablespoon Minced garlic 1 1/2 quarts Vegetable or chicken stock 1 cup Heavy cream Cayenne pepper -- to taste Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and a drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2-quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 26g Total Fat; (70% calories from fat); 4g Protein; 20g Carbohydrate; 82mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Eggplant Stuffed With A Portugese Rice Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- halved 7 tablespoons Portuguese olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 cups chopped yellow onions 2 tablespoons chopped garlic 1 cup chopped green onions 3 tablespoons finely-chopped fresh parsley leaves 3 medium tomatoes -- seeded, chopped 2 teaspoons crushed red pepper 1 pound salt cod -- soaked, rinsed, patted dry and julienned 1/2 pound cooked long-grain white rice 1 lemon -- juiced Drizzle of Portuguese olive oil 3 hard-boiled eggs -- chopped 1/2 cup sliced Queen-Stuffed Green Olives Preheat the oven to 400 degrees. Cut each eggplant in half, crosswise. Drizzle each half with 1 tablespoon of the olive oil. Season with salt and pepper. Place the halves on a parchment-lined baking sheet. Place in the oven and roast for 20 to 25 minutes, or until the center is slightly tender. Remove and cool completely. Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border on the side. Small dice the reserved eggplant flesh and set aside. In a large saute pan, heat the remaining oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until golden, about 3 to 4 minutes. Add the garlic, green onions, 2 tablespoons of the parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice, lemon juice, chopped eggs, olives, and reserved diced eggplant. Mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason if necessary. Spoon the dressing in the center of each eggplant. Serve each stuffed eggplant whole or cut in half. Place each on a serving plate and garnish with remaining parsley. This recipe yields 4 or 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C33) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 587 Calories (kcal); 8g Total Fat; (11% calories from fat); 82g Protein; 46g Carbohydrate; 332mg Cholesterol; 8045mg Sodium Food Exchanges: 1 Grain(Starch); 10 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Fennel, Green Bean, And Potato Crisps Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Fennel bulb 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound New potatoes -- sliced paper-thin 1 tablespoon Extra-virgin olive oil 1/2 pound Haricot vertes -- blanched 2 teaspoons Chopped garlic Preheat the fryer. Preheat the oven to 425 degrees. Toss the fennel with olive oil and season with salt and pepper. Place the fennel bulb on a baking sheet and roast for 45 minutes, or until tender and caramelized. Remove the fennel from the oven and cool. Julienne the fennel bulb. Fry the potatoes for 2 to 3 minutes, or until crispy and golden-brown. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. In a saute pan, heat the extra-virgin olive oil. When the oil is hot, saute the fennel, green beans and garlic for 1 minute. Season with salt and pepper. In a mixing bowl, toss the sauteed vegetables with the potato crisps. Serve the salad warm or at room temperature. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 7g Total Fat; (57% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Fillet Of Beef Stuffed With Duck Rillette Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Beef tenderloin -- trimmed, butterflied 2 pounds Duck rillette Salt -- to taste Freshly-ground black pepper -- to taste Butchers twine 2 tablespoons Olive oil 1/4 cup Creole Mustard 1 cup Cracked black pepper Preheat the oven to 425 degrees. Season the entire tenderloin with salt and pepper. Spread the duck rillette over the inside of the tenderloin, leaving about 1/2-inch around the edges. Gently roll the tenderloin up, like a jelly roll. Using butchers twine, make several knots, about 2 inches apart. This will secure the stuffing and aid in overall cooking. In a large saute pan, heat the olive oil. Sear the tenderloin for 2 minutes on each side. Remove from the pan and set aide. After the fillet has cooled, rub the entire tenderloin with the mustard. Roll the entire tenderloin in the cracked black pepper, crusting the entire tenderloin. Line a baking sheet pan with parchment paper. Lay the tenderloin on the pan and roast for about 30 to 35 minutes for medium-rare. Remove from the oven and rest for 5 minutes before slicing. With a carving knife, slice the tenderloin into fillets, about 2 inches thick. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 865 Calories (kcal); 69g Total Fat; (72% calories from fat); 52g Protein; 8g Carbohydrate; 201mg Cholesterol; 142mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Flounder Stuffed With An Eggplant And Cornbread Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium eggplant -- peeled, diced small Salt -- to taste Cayenne pepper -- to taste 1 cup chopped onions 1/2 cup chopped celery 1 teaspoon chopped garlic 4 cups leftover cornbread crumbs 1 cup chicken stock - (to 2 cups) 1 tablespoon chopped fresh parsley leaves 4 flounder fillets - (6 oz ea) Preheat the oven to 400 degrees. In a large sauté pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Sauté for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to sauté for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin-side up, on a parchment paper-lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure. Place the fish in the oven and bake for 10 to 15 minutes. Remove from the oven and garnish with parsley. Serve with Sauce Piquante II and Steamed Haricots Verts (see recipes). This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 7g Total Fat; (55% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Garlic Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head Garlic -- cloves separated 1 teaspoon Olive oil 2 teaspoons Salt Freshly-ground black pepper Place garlic in center of aluminum foil sheet, drizzle with olive oil and sprinkle with the salt and 5 turns of pepper. Fold edges of foil together to form a bag. Roast in a 400 degree oven until garlic is tender, about 40 minutes. Allow garlic to cool; slip off skins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 5g Total Fat; (89% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4264mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Roasted Garlic And Black Pepper Aioli Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 3 Roasted Garlic cloves -- mashed - see * Note 1 Squeeze lemon 1 teaspoon Freshly-cracked black pepper Salt -- to taste * Note: See the "Roasted Garlic" recipe which is included in this collection. Combine all ingredients well. This recipe yields 1 cup of aioli. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2306 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1589 Calories (kcal); 187g Total Fat; (97% calories from fat); 3g Protein; 6g Carbohydrate; 77mg Cholesterol; 1252mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Roasted Garlic Mash Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Garlic heads -- split in half 3 tablespoons Olive oil 2 pounds Potatoes -- peeled and diced 1 stick Butter -- cubed 1/2 cup Heavy cream -- to 3/4 cup Salt -- to taste Freshly-ground white pepper -- to taste Preheat the oven to 450 degrees. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden-brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 30g Total Fat; (67% calories from fat); 4g Protein; 28g Carbohydrate; 69mg Cholesterol; 173mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Garlic Paste Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen Peeled garlic cloves Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 400 degrees. In a mixing bowl, toss the garlic with some of the olive oil. Season with salt and pepper. Place the garlic on a parchment-lined baking sheet. Roast until golden, about 20 minutes. Remove from the oven and cool completely. In a mini-food processor, fitted with a metal blade, puree the garlic until smooth. Drizzle in enough olive oil to make the mixture spread-able. Season with salt and pepper. Cover and refrigerate until ready to use. The paste will keep for up to 1 week. This recipe yields about 1 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C14) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Roasted Ginger Salmon With Ginger Soy Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Salmon fillets - (6 oz ea) Bayou Blast -- see * Note 1 cup Fresh grated ginger 2 tablespoons Grated orange zest 2 tablespoons Grated lemon zest 1/2 cup Bread crumbs - (to 1 cup) -- enough to bind the crust 3 tablespoons Finely-chopped cilantro Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Olive oil Ginger Soy Butter Sauce I -- see * Note 6 whole Arugula leaves -- fried 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers 1 tablespoon Chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Ginger Soy Butter Sauce I" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the salmon with Bayou Blast. In a small mixing bowl, combine the ginger, zest's, and cilantro together. Stir in enough bread crumbs to bind the crust. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, sear the salmon for 1 to 2 minutes on each side. Remove from the heat and cover the entire top side with the crust. Place in the oven and roast for 6 to 8 minutes for medium-rare. The crust should be golden in color. Remove from the oven. Spoon a small pool of the Ginger Soy Butter Sauce in the center of the plate. Dirty the rim with the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula, brunoise peppers and chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2377 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 7g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Lamb Rack, Goat's Cheese Potatoes, Sauce Perigueux Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Espagnole Sauce -- see * Note 1/2 cup Madeira 1 tablespoon Butter Drizzle of olive oil 4 Individual racks of lamb loin (each rack containing 4 chops) Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Heavy cream 4 ounces Goat's cheese 1 pound White potatoes -- peeled, chopped, and cook until tender Freshly-ground white pepper -- to taste 2 tablespoons Finely-chopped black truffles 1 cup Fried spinach * Note: See the "Espagnole Sauce" and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection. Preheat the grill. Preheat the oven to 400 degrees. In a saucepan, over medium heat, add the Espagnole Sauce. Bring the liquid to a boil and reduce the sauce by 1/4. Stir in the Madeira and continue to simmer for 4 minutes. Whisk in the butter. Reduce the heat to low and keep warm. Season the lamb with a drizzle of olive oil and Bayou Blast. Place the lamb on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and place on a baking sheet and roast for about 10 to 12 minutes for medium-rare. Remove from the oven and rest for 5 minutes before slicing. In a saucepan, over medium heat, combine the cream and cheese. Stir until the cheese melts. Add the potatoes and mash well. Season with salt and white pepper. Stir the truffles into the sauce. To serve, spoon the potatoes in the center of each plate. Cut each lamb rack and arrange the chops around the potatoes. Spoon the sauce around the potatoes. Garnish with the spinach. This recipe yields 4 servings. Comments: The original recipe title as listed is "Roasted Rack Of Lamb With Goat's Cheese Potatoes And Sauce Perigueux". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 14g Total Fat; (62% calories from fat); 2g Protein; 16g Carbohydrate; 49mg Cholesterol; 47mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Peach Soup With Peach Sorbet And Butter Cookies Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 sticks Unsalted butter -- at room temperature 1 1/2 cups Granulated sugar -- plus 1 tablespoon Granulated sugar 3 large Egg yolks 1/2 teaspoon Pure vanilla extract 1 cup Bleached all-purpose flour -- plus 1 tablespoon Bleached all-purpose flour 1/4 teaspoon Salt 2 pounds Fresh peaches Drizzle of olive oil Salt -- to taste 6 ounces Bonny Doon Framboise 1 1/2 cups Water - (to 2 cups) Drizzle of honey 2 pints Fresh raspberries -- washed Juice of one fresh lemon Fresh mint sprigs Cream the butter and 1 cup of the sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scraped down the sides of the bowl and paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a long cylinder about 2 inches in diameter. Refrigerate for 8 hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place them on the baking sheet about 2-inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used. The dough will keep for 1 week. Increase the oven temperature to 400 degrees. Toss the peaches in a large mixing bowl with olive oil. Season with salt and pepper. Place on a baking sheet and roast for 8 to 10 minutes, or until very tender. Remove and cool completely. Peel and stone the peaches, reserving the peel and stone. Add the peaches to a food processor and process until smooth. Add the liqueur and process until smooth. Add between 1/2 to 1 cup of water to desired consistency. Season the mixture to taste with the honey. Strain the mixture through a fine mesh sieve. Refrigerate the soup until chilled, about 2 hours. In a saucepan, combine the reserved peach peelings and stone, raspberries, remaining sugar and remaining 1 cup of water. Bring the liquid to simmer and cook for 10 minutes. Using a hand-held blender or food processor, puree the mixture until smooth. Strain the mixture through a fine mesh sieve. Cool the mixture completely. Freeze the mixture in an ice cream churn, according to manufacturers directions. To serve, ladle the soup into each individual bowl. Garnish each soup with three small quenelles and a sprig of fresh mint. Serve the cookies on the side. This recipe yields 6 servings. Comments: The original recipe title as listed is "Roasted Peach Soup Garnished With Peach Sorbet And Butter Cookies". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 525 Calories (kcal); 26g Total Fat; (42% calories from fat); 3g Protein; 75g Carbohydrate; 168mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pepper Ketchup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Canning Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Tomatoes - (abt 3 lbs) 2 medium Yellow onions - (abt 1 lb) -- quartered 5 large Red bell peppers - (abt 1 1/2 lbs) 3 Poblano peppers - (abt 1/2 lb) 8 Garlic cloves -- peeled 2 tablespoons Olive oil 4 teaspoons Salt 1/2 teaspoon Freshly-ground black pepper 1/4 teaspoon Cayenne pepper 1/4 cup Distilled white vinegar 1/4 cup Cider vinegar 1 dash Hot pepper sauce 1 teaspoon Worcestershire sauce 2 tablespoons Molasses Preheat the oven to 400 degrees. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel the skin off all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Sterilize a quart-size preserving jar and keep hot. Sterilize the lids and keep hot. Pour the mixture into the jar leaving 1/2-inch head space at the top. With a clean damp towel, wipe the rim and fit with the hot lid. Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1-inch. Cover the kettle and boil for 15 minutes. Using tongs, remove the jar, place on a towel, and let cool. During the heat processing, the contents of the jar expand, forcing some of the air out. The remaining air inside contracts as it cools to create a partial vacuum, which pulls the lid tightly against the jar rim. The vacuum and the lid's sealing compound maintain the seal. A popping noise after the contents have cooled is an indication that the seal is complete. To test, press the center of the cooled lid. If it stays depressed, the jar is sealed. If not, refrigerate and use the contents within 2 to 3 weeks or reseal with a new flat lid and repeat the hot water bath. Tighten the ring. Let stand in a cool, dry place for at least 2 weeks before using. Refrigerate once opened; the ketchup will keep up to one month. This recipe yields 1 quart. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 27g Total Fat; (59% calories from fat); 2g Protein; 41g Carbohydrate; 0mg Cholesterol; 8611mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Poblano And Corn Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade mayonnaise 1 Poblano pepper -- roasted, peeled, -- seeded, small-diced 1/2 cup Sweet corn -- blanched 1 teaspoon Minced garlic 1/4 cup Buttermilk Salt -- to taste Freshly-ground black pepper -- to taste In a mixing bowl, combine all the ingredients together. Mix until fully incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour before using. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2441 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 2g Total Fat; (10% calories from fat); 6g Protein; 24g Carbohydrate; 2mg Cholesterol; 81mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Poblano Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Peeled, seeded, chopped roasted poblano peppers - (about 2) 1/2 cup Chopped roasted onion - (1 small) 2 teaspoons Minced garlic 1 teaspoon Southwest Spice -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Chicken stock 3 tablespoons Heavy cream * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection In a saucepan combine oil, poblano peppers, onions, garlic and Southwest Spice; season to taste with salt and pepper. Saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 31g Total Fat; (87% calories from fat); 4g Protein; 6g Carbohydrate; 61mg Cholesterol; 6459mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Porcini Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Porcini mushrooms 2 tablespoons Olive oil Bayou Blast -- see * Note 3 tablespoons Brown roux 1 cup Julienned onions 1 tablespoon Minced garlic 1 quart Mushroom broth Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Finely-chopped parsley 3 Parmesan Tuiles Chives - (long) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 450 degrees. In a mixing bowl, toss the mushrooms with olive oil and Bayou Blast. Place the mushrooms on a baking sheet and roast for about 10 minutes. Remove from the oven and set aside. In a sauce pan, heat the roux. When the roux is hot, saute the onions for 3 to 4 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Julienne the roasted mushrooms and stir into the roux mixture. Slowly whisk in the mushroom broth. Bring the liquid up to a boil. Reduce to a simmer and cook for 20 minutes. Season with salt and pepper. Stir in the parsley. Ladle the soup in a shallow bowl. Garnish with the tuiles and long chives. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 7g Total Fat; (24% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork And Caramelized Onion Filling Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Fillings Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds bone-in pork butt - (to 5 1/2 lbs) -- untrimmed Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil 1 large onion -- thinly sliced 1/2 cup canned chopped green chilies 1/2 pound queso Fresco cheese or any meltable white cheese/ such as Monterey Jack Preheat the oven to 450 degrees. Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees and continue to cook for 3 hours. Remove from the oven and cool completely. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly. This recipe yields about 3 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 27g Total Fat; (85% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork And French Fry Po'Boy Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pork butt Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds Idaho potatoes -- peeled, and cut into shoestrings 8 Twelve-inch loaves crusty French bread === REMOULADE SAUCE === 1/4 cup Fresh lemon juice 3/4 cup Vegetable oil 1/2 cup Chopped onions 1/2 cup Chopped green onions 1/4 cup Celery 2 tablespoons Chopped garlic 2 tablespoons Chopped horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons Prepared yellow mustard 3 tablespoons Ketchup 3 tablespoons Chopped fresh parsley 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1/8 teaspoon Freshly-ground black pepper Preheat oven to 300 degrees. Deep-fry the potatoes in 350 degree vegetable oil, until golden and crisp. Drain on paper towels and set aside. Season entire pork butt with salt and pepper. Place pork in a roasting pan. Place in the oven and cook for about 6 to 8 hours or until the meat is falling apart. Remove from pan, and set aside to cool. Meanwhile, prepare the remoulade sauce. Place all ingredients in a food processor and process for about 30 seconds. To assemble: Shred cooled meat into pieces. Slice the bread in half and spread remoulade sauce on both halves. Arrange a layer of shredded pork on top one half of the bread. Then pile a handful of shoestring potatoes on top of the meat. Cover with the other half of the loaf and cut sandwich in half. Serve immediately. This recipe yields 8 Po' Boys. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 21g Total Fat; (62% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork Butt Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pork shoulder, bone-in - (5 lbs) -- untrimmed, not tied Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 400 degrees. Season all sides of the pork with salt and pepper. 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 and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat. This recipe yields about 3 pounds of meat. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Roasted Pork Chimichanga Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Roasted Pork And Caramelized Onion Filling -- (see recipe) 12 flour tortillas Vegetable oil -- for frying Salt -- to taste 1 recipe Corn And Goat Queso -- (see recipe) === CORN AND GOAT CHEESE QUESO === 2 tablespoons butter 1 cup chopped yellow onion 4 cups fresh sweet corn kernels from 2 medium-size ears 1 teaspoon salt 1 pinch cayenne 1/2 teaspoon chopped garlic 1 medium fresh jalapeño -- seeded, chopped 1 pound goat cheese -- crumbled 1 cup heavy cream === GARNISH === 1/2 cup creme frâiche 2 medium avocados -- peeled and diced 1 sweet corn ear -- fire roasted, and kernels removed 1 tablespoon chopped fresh parsley leaves Preheat the fryer. Fill each flour tortilla with 1/4 cup of the filling. Fold the sides in and roll the tortilla up. Secure each tortilla with 2 toothpicks. Fry a couple of the chimichangas at a time until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt. For the Corn And Goat Cheese Queso: In a medium-size saucepan over medium heat, melt the butter. Add the onion, corn, salt and cayenne and cook, stirring, for about 6 minutes. Add the garlic and jalapeño, stir to mix, and cook for 2 minutes. Add the cheese and cream and stir until the cheese melts completely. Reseason if necessary. Keep warm until ready to serve. (Yields about 4 1/2 cups) To serve, place each chimichanga on a serving plate. Spoon some of the Corn and Goat Cheese Queso over the top. Garnish with a dollop of cream frâiche, avocados, fire roasted corn kernels and parsley. This recipe yields 12 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 28g Total Fat; (50% calories from fat); 19g Protein; 45g Carbohydrate; 54mg Cholesterol; 680mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork Enchiladas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Enchiladas Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken stock 1 cup sour cream 1 cup Salsa Verde Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Roasted Pork And Caramelized Onion Filling -- (see recipe) 12 Corn Tortillas -- (see recipe) 1 cup water 1 teaspoon olive oil 1/2 pound queso Fresco cheese -- crumbled 1 tablespoon chopped fresh cilantro leaves Preheat the oven to 400 degrees. Grease a large rectangle oven-proof pan with the oil. In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam-side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving. Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 15g Total Fat; (43% calories from fat); 7g Protein; 38g Carbohydrate; 26mg Cholesterol; 1227mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork Loin With Bacon And Onion Spatzle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pork loin 3 tablespoons Olive oil 1/2 cup Freshly-cracked black pepper 1 recipe Spaetzle Basic Dough -- see * Note 1 pound Bacon -- small diced 2 cups Julienned yellow onions 1/2 cup Red wine 1 cup Veal reduction 2 tablespoons Minced shallots 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste Fresh parsley Emeril's Essence -- see * Note * Note: See the "Spaetzle Basic Dough Recipe" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the oven to 400 degrees. For the pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1 to 2 minutes on each side. Remove from the pan and crust the loin with the cracked black pepper. Place in a roasting pan. Roast the loin for 25 to 30 minutes for medium. Remove from the oven and allow to rest for 10 minutes. For the spatzle: In a hot large saute pan, render the bacon until crispy, remove the bacon from the pan. In the bacon fat, saute the onions for 2 to 3 minutes. Fold in the prepared spatzle and saute for 2 to 3 minutes. Stir in the bacon. Season with salt and pepper. Remove the loin from the pan and place the pan directly on the stove burners. Scrape the pan drippings from the edges of the pan. Deglaze with the red wine and veal reduction. Add the shallots and garlic. Season with salt and pepper. Spoon the pan dripping sauce over the bottom of the platter. Mound the spatzle in the center of the sauce. Carve the loin and fan around the spatzle. Garnish with parsley and Emeril's Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2331 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 964 Calories (kcal); 74g Total Fat; (71% calories from fat); 63g Protein; 3g Carbohydrate; 168mg Cholesterol; 1890mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork Risotto With Fried Quail Eggs Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boneless pork shoulder (Boston Butt) -- trimmed, and cut into 2" by 1/2" strips Salt -- to taste Coarsely ground black pepper -- to taste 1/2 tablespoon Cumin seed -- toasted in a dry pan and ground 1/4 cup Olive oil 6 tablespoons Butter 1 Onion -- thinly sliced 1 1/2 cups Arborio rice 1/2 cup White wine 3 cups Chicken broth 2 cups Thick-cut wild mushroom pieces (such as chanterelles, porchini, or shiitakes) 1 teaspoon Fresh thyme 1 teaspoon Finely-chopped fresh parsley leaves 6 Quail eggs -- fried Season the pork with salt and pepper. In a mixing bowl, whisk the cumin and olive oil together. Place the meat in a glass baking dish. Pour the marinade over the meat and marinate for 2 hours, under refrigeration. Sear in a hot cast-iron skillet over very high heat for 2 minutes on each side. Remove from the pan and allow to rest for a couple of minutes. Melt 3 tablespoons of the butter in a heavy saucepan. Add the onions and saute for 4 minutes, or until softened. Add the rice and cook for 3 minutes, stirring with a wooden spoon. Add the wine and bring to a boil. Add 1/2 cup of the stock and stir vigorously with a wooden spoon and allow to simmer and evaporate before adding more broth. Continue cook, adding broth as needed. After 15 minutes, begin tasting for correct doneness -- firm but tender. Add the remaining 3 tablespoons of butter, the mushrooms and roast pork. Season with salt and pepper. Mix thoroughly. Garnish with thyme, parsley and the fried quail eggs. This recipe yields 6 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 22g Total Fat; (51% calories from fat); 7g Protein; 39g Carbohydrate; 107mg Cholesterol; 522mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork Tacos With Green Mole Sauce And Apple Relish Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds pork butt roast (shoulder roast) Olive oil Creole Seasoning -- see * Note 1/2 cup shelled pumpkin seeds 1/4 cup shelled pistachio nuts 1/4 cup roasted pine nuts 2 poblano peppers 1 medium onion -- quartered 1 teaspoon chili powder 2 teaspoons ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon tamarind paste 1 tablespoon dark cane or corn syrup 1 teaspoon distilled white vinegar 1 cup olive oil -- plus 1 tablespoon olive oil 1/2 cup chicken stock 1/2 cup heavy cream 2 tablespoons butter 1 pound Granny Smith apples -- cored, peeled, and small diced 1/2 teaspoon ground cinnamon 2 tablespoons brown sugar Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Monterey Jack cheese -- grated 20 medium corn tortillas -- fried in a taco shell and seasoned with salt * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 450 degrees. Season the pork with olive oil and Creole seasoning. Place on a roasting pan and roast for 1 hour. Reduce the oven temperature to 350 degrees and continue to cook for 3 hours or until the meat is very tender. Remove from oven and cool for 30 minutes. Using 2 forks, pull the meat off the bones into small pieces and set aside. Increase the oven temperature to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, tamarind paste and salt, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. In a sauté pan, over medium heat, melt the butter. Add the apples, cinnamon and sugar. Season with salt and pepper. Sauté until the apples are soft, about 4 minutes. Remove from the heat and set aside. To build the tacos, place some the roasted pork in each taco shell. Spoon some of the Mole Sauce over the pork. Place some of the grated cheese on top of the sauce. Top with a spoonful of the relish. This recipe yields 20 tacos. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C78) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "20 tacos" - - - - - - - - - - - - - - - - - - - Per serving: 5834 Calories (kcal); 448g Total Fat; (67% calories from fat); 148g Protein; 333g Carbohydrate; 629mg Cholesterol; 5715mg Sodium Food Exchanges: 16 Grain(Starch); 15 1/2 Lean Meat; 4 Vegetable; 3 1/2 Fruit; 79 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pork Tenders With Orange Chile Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Water 4 Ancho chiles -- seeded and rinsed 2 tablespoons Olive oil 1 tablespoon Chopped garlic 2 tablespoons Chopped shallots 3/4 cup Chicken stock 1/2 cup Red wine 1/4 cup Orange juice concentrate -- thawed 1 tablespoon Red wine vinegar 2 tablespoons Tomato paste 1 tablespoon Molasses Salt -- to taste Freshly-ground black pepper -- to taste 2 Pork tenders - (12 to 16 ozs ea) -- trimmed of the -- silver skin 2 cups Mexican rice-accompaniment 1 tablespoon Chopped orange zest-garnish 1 tablespoon Chopped parsley-garnish In a sauce pan, bring 3 cups of water to a boil, add anchos and simmer for 3 minutes. Remove from heat and let soak for 15 minutes. Drain and reserve the peppers and 2 tablespoons of the liquid. In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add garlic and shallots and cook until soft, about 1 minute. Add stock, wine, orange juice concentrate, vinegar, tomato paste, molasses, salt, and pepper. Bring to a boil and reduce the heat to low, and simmer for 3 minutes. Remove from the heat and place in a blender. Add the reserved 2 tablespoons of the pepper liquid and the reserved peppers to the mixture. Puree and strain, reserve for later use as a baste. Now, season the pork tenders with salt and pepper, heat remaining oil in a large non-stick skillet over medium-high heat. Add the pork and sear on all sides for about 4 to 6 minutes or until nicely browned. Transfer pork tenders to a baking dish and baste the tenders with the puree. Place in the oven and cook for 10 to 15 minutes. Meanwhile garnish 4 plates with the Mexican rice-accompaniment, chopped parsley, and chopped orange zest. Remove the pork from the oven, slice and arrange on top of the rice. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 7g Total Fat; (65% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 495mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Potato Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds New potatoes -- quartered 1 cup Olive oil -- plus 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 Egg Juice of three lemons 1 tablespoon Chopped garlic 1 tablespoon Creole Mustard 1/2 cup Chopped green onions 1/2 pound Bacon -- chopped, and browned until crispy 1 cup Chopped red onions 4 Hard-boiled eggs -- peeled, sliced 1 tablespoon Finely-chopped parsley leaves 1 tablespoon Finely-chopped fresh dill Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and roast for 35 to 40 minutes. Remove the potatoes from the oven and cool completely. In a food processor, fitted with a metal blade, add the egg, juice from one lemon, mustard, garlic, and green onions. Puree until smooth. Season the mixture with salt and pepper. With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick. Reseason the mayonnaise with salt and pepper. In a large mixing bowl, toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the remaining lemon juice. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 763 Calories (kcal); 64g Total Fat; (74% calories from fat); 20g Protein; 29g Carbohydrate; 205mg Cholesterol; 665mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Prawns w Spinach Mashed Potatoes & Red Pepper Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Prawns -- peeled, except for tails, and butterflied 4 tablespoons Olive oil -- divided Emeril's Essence -- see * Note 2 cups Potatoes in 1/2" dice 3 cups Water 1 cup Heavy cream 1/4 pound Fresh spinach Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Butter 3 medium Red bell peppers -- roasted, peeled, seeded, and chopped 1/4 cup Chopped onions 2 teaspoons Minced garlic 1 teaspoon Chopped basil 1/8 teaspoon Cayenne 2 cups Chicken stock 2 tablespoons Heavy cream 6 Fried spinach leaves -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat oven to 400 degrees. Season the prawns with the olive oil and Emeril's Essence. In a hot saute pan, sear the prawns on one side for 1 minute. Place the prawns in the oven and roast for 6 to 8 minutes or until done. For the potatoes: In a sauce pot, combine the potatoes and salted water together. Bring up to a boil and reduce the heat. Cook the potatoes until tender, about 8 to 10 minutes. Remove from the heat and drain. Place the cream in a sauce pot and bring up to a boil, remove from the heat. Place the spinach in a food processor and pour in the hot cream. Puree until smooth. Season with salt and pepper. Place the potatoes back on the stove. Add the spinach cream and butter to the potatoes. With a potato masher, mash the potatoes until fairly smooth. Season with salt and white pepper. For the sauce: In a sauce pan, heat the remaining olive oil. Add the peppers, onions, garlic, basil, cayenne and cook for 3 minutes. Season with salt and pepper. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer for 8 minutes. With a hand-held blender, puree the sauce until smooth. Spoon the sauce in the center of the platter. Mound the potatoes in the center of the sauce. Place the prawns around the potatoes. Garnish with fried spinach and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2333 broadcast 06-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 44g Total Fat; (87% calories from fat); 4g Protein; 10g Carbohydrate; 107mg Cholesterol; 1187mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pumpkin Soup With Crispy Duck Confit Relish Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pumpkin Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Peeled, diced pumpkin - (1/4" dice) Drizzle of olive oil 1/4 cup Steen's 100% Pure Cane Syrup Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter 1 cup Julienned onions 1 teaspoon Chopped garlic 2 Bay leaves 4 cups Chicken stock 1 teaspoon Ground cinnamon 1/4 teaspoon Freshly-ground nutmeg 1 cup Heavy cream 1/4 cup Smooth peanut butter 2 tablespoons Chopped chives 2 cups Shredded Duck Confit -- see * Note 1/4 cup Roasted pumpkin seeds * Note: See The "Duck Confit" recipe which is included in this collection. Preheat the oven to 400 degrees. Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment-lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool. In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil. Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes. With a hand-held blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls. In a small mixing bowl, combine the chives, Duck Confit and pumpkin seeds. Mix well. Garnish each soup with the relish. This recipe yields 4 cups of soup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 36g Total Fat; (86% calories from fat); 6g Protein; 6g Carbohydrate; 97mg Cholesterol; 2304mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Quail Stuffed With A Creole Oyster Dressing Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Main Dish Oysters Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 Chopped onion 1/2 Celery rib -- chopped 1 tablespoon Minced garlic 1 cup Reserved oyster liquid 2 cups Raw oysters -- chopped 3 cups Dense day-old white bread -- cut 1” cubes Salt -- to taste Freshly-ground black pepper -- to taste 4 Quail -- split 1/2 cup Melted unsalted butter Pre-heat oven to 350 degrees. Heat oil in a large saute pan. Add shallots, onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes and season with salt and pepper. To prepare quail, season the quail very well including the inside meat with salt and pepper. Stuff each quail with 2 ounces of the stuffing, and brush with butter. Roast quail about 20 minutes. This recipe yields 2 main dish or 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 731 Calories (kcal); 46g Total Fat; (57% calories from fat); 61g Protein; 15g Carbohydrate; 297mg Cholesterol; 648mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Quail Stuffed With A Mushroom And Andouille Duxelle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Quail Upland Birds Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Chopped assorted fresh exotic mushrooms (such as shiitakes, chanterelles, lobster, or black trumpet mushrooms) 4 ounces Diced andouille sausage 1/4 cup Chopped onions 1 tablespoon Minced garlic 2 tablespoons Olive oil Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Port wine 3/4 cup Bread crumbs 8 Quail -- cleaned, boned (leaving only the leg bones in) 1 recipe Port Wine Sauce -- see * Note * Note: See the "Emeril's Essence Information" and "Port Wine Sauce" recipes which are included in this collection. In the bowl of a food processor, combine the mushrooms, andouille, onions and garlic. Pulse until the mixture forms a coarse paste, about 10 times. In a large saute pan, heat 1 tablespoon of the olive oil. When the oil is hot, add the mushroom mixture. Season the mixture with Emeril's Essence, salt and pepper. Saute for 4 minutes. Stir in the port and cook for 1 minute. Remove the pan from the heat and stir in the bread crumbs and cool completely. Season each quail, inside and out with the remaining olive oil and Essence. Stuff each quail with 1/4 cup of the duxelles and wrap the skin around the stuffing. Make an incision in the bony end of one leg of each bird and insert the other leg through the incision to keep the legs crossed to make a nice presentation. Place the quail on a parchment-lined baking sheet, about 1 inch apart. Place the baking sheet in the oven and roast the quail until they're golden brown and crisp-skinned, for about 20 minutes. Serve the quails with the sauce ladled over the top. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 611 Calories (kcal); 34g Total Fat; (54% calories from fat); 46g Protein; 20g Carbohydrate; 166mg Cholesterol; 292mg Sodium Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Quail Stuffed With Veal Over Goat's Cheese Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Quail Upland Birds Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Veal stew meat -- diced 1" cubes Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Chopped onions 1/2 cup Chopped carrots 1/2 cup Chopped celery 2 Garlic cloves -- crushed 1/2 cup Chopped canned tomatoes 1 teaspoon Green peppercorns 4 cups Veal stock 1/2 stick Butter -- plus 1 tablespoon Butter 8 whole Quails, semi-boneless Bayou Blast -- see * Note 1/2 cup Melted butter 1 cup Madeira 2 cups Veal demi-glace 4 1/2 cups Milk 2 cups Quick white grits 6 ounces Goat's cheese -- crumbled * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large saucepan, over medium heat, add the oil. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper. Using a sharp knife, split the back of the quail down the middle. Season the quail with Bayou Blast. Divide the stuffing into eighths. Form the mixture into round balls. Place each quail, skin-side down, and place each ball of veal mixture in the center of the quail. Wrap the quail around the stuffing. Place each quail on a parchment lined baking sheet, breast-side up. Brush each quail with the melted butter. Place the quail in the oven and roast for 20 to 25 minutes. In a saucepan, over medium heat, add the Madeira. Bring the liquid to a boil and reduce by half, about 4 minutes. Add the reduction and simmer for 2 to 3 minutes. In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm. To serve, spoon the grits in the center of each plate. Place two quails on top of each plate of grits. Spoon the sauce over the quail. This recipe yields 4 servings. Comments: The original recipe title as listed is "Roasted Quail Stuffed With Veal Over Creamy Goat's Cheese Grits With A Maderia Reduction". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B72) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 599 Calories (kcal); 47g Total Fat; (76% calories from fat); 11g Protein; 21g Carbohydrate; 138mg Cholesterol; 1697mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Rainbow Trout With Crab Meat And Asparagus Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Fish (Fresh Water) Main Dish Shellfish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bunch Fresh asparagus -- trimmed, blanched 4 Roma tomatoes -- cut in half 5 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Small-diced red onions 1 tablespoon Chopped garlic 1/4 cup Chopped green onions, green part only 1 pound Lump crab meat -- picked for cartilage 4 small rainbow trout, whole - (abt 1 lb ea) -- cleaned 1/2 cup Fresh lemon juice 2 tablespoons Minced shallots 1/2 pound Cold butter -- cubed 1 tablespoon Chopped fresh parsley leaves Preheat the oven to 400 degrees. Preheat the grill. Toss the asparagus and tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Place the asparagus and tomatoes on the grill and cook for 2 minutes on each side. Remove from the grill. Cut the asparagus into 1-inch pieces. Small dice the tomatoes. In a large saute pan, over medium heat, add 1 tablespoon of the olive oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic, asparagus, and tomatoes. Continue to saute for 1 minute. Add the green onions and crab meat. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and set aside. Season the trout with the remaining olive oil, salt and pepper. Place the trout on a parchment-lined baking sheet. Place in the oven and roast for 10 to 12 minutes. In a saucepan, over medium heat, combine the lemon juice and shallots. Season with salt and pepper. Bring the liquid to a boil, reduce heat to medium-low and simmer until the liquid reduces by half, about 3 minutes. Whisk in the butter, one cube at a time. Remove from the heat and strain the sauce through a fine mesh strainer. To serve, ladle the sauce over the bottom of each plate. Spoon the relish in the center of the sauce. Lay the fish on top of the relish. Garnish with parsley. Serve warm. This recipe yields 4 servings. Comments: The original recipe title as listed is "Roasted Rainbow Trout With A Lump Crab Meat And Grilled Asparagus Relish With A Lemon Beurre Blanc". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B60 broadcast 07-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 600 Calories (kcal); 63g Total Fat; (91% calories from fat); 2g Protein; 11g Carbohydrate; 124mg Cholesterol; 481mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Red Mullet With Peasant Meat Juices Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 whole Fresh red mullet -- cleaned 1/4 cup Olive oil 2 Garlic cloves -- peeled 1 tablespoon Finely-ground black pepper 2 tablespoons Finely-chopped mild herbs (parsley, basil, tarragon, and oregano) 2 tablespoons Butter 1 cup Julienned yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Small-diced eggplant 2 Fresh artichoke hearts -- quartered, and cooked until tender 1/2 cup Peeled, seeded, chopped Italian plum tomatoes 1/4 pound Kalamata olives -- pitted, halved 1 tablespoon Chopped garlic 3 tablespoons Chopped green onions, green parts only 1 tablespoon Finely-chopped fresh parsley 1 tablespoon Shredded fresh basil leaves 1/2 teaspoon Chopped fresh thyme leaves 1/2 cup Red wine 1/2 cup Demi-glace 3 Red bliss potatoes -- roughly chopped Fried parsnips Preheat the oven to 400 degrees. Preheat the fryer. Season the mullet with salt and pepper. In a small food processor, fitted with a metal blade, combine the olive oil, garlic cloves, black pepper and herbs. Process until smooth. Place the mullet on a parchment lined baking sheet. Brush the mullet, (all sides) with the mixture. Roast the mullet for 8 to 10 minutes, or until flaky. In large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 4 minutes, stirring. Add the eggplant, artichokes, tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Deglaze the pan with the red wine. Add the stock and bring to a boil. Reduce the heat to medium-low, and simmer for 3 minutes. In a saute pan fry the potatoes in a little olive oil until golden brown. Remove and drain on paper towels. Season with salt and pepper. Fold the potatoes into the sauce. To serve, spoon the sauce in the center of each plate. Lay two of the red mullet over the sauce. Garnish with piles of fried parsnip chips. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 4g Carbohydrate; 16mg Cholesterol; 530mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Red Pepper Cream Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Peppers Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Red bell peppers 2 tablespoons Olive oil 1/2 cup Coarsely-chopped onions 1 tablespoon Minced garlic 1 tablespoon Chopped basil Salt -- to taste 1/4 teaspoon Cayenne pepper Freshly-ground black pepper 4 cups Chicken stock 1 cup Light cream Basil chiffonade -- for garnish Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 13g Total Fat; (68% calories from fat); 3g Protein; 10g Carbohydrate; 26mg Cholesterol; 1450mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Red Pepper Emulsion Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium red bell peppers -- roasted, peeled, and seeded 2 tablespoons rice wine vinegar 1 tablespoons Dijon mustard 1 teaspoon honey 1 tablespoon chili paste 2 garlic cloves -- smashed 1 shallot -- finely minced Salt -- to taste Freshly-ground white pepper -- to taste 1 cup vegetable oil 2 tablespoons extra-virgin olive oil In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1 minute. With the blender running, slowly add the oils and continue to blend for 1 minute. Season with salt and pepper. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C61) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2294 Calories (kcal); 247g Total Fat; (94% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 291mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 49 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Red Pepper Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Peppers Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 3 medium Red bell peppers - (to large) -- roasted, and cut up coarsely 1/4 cup Coarsely-chopped onions 2 teaspoons Minced garlic 1 teaspoon Chopped fresh basil 1 teaspoon Salt 1/8 teaspoon Cayenne pepper Freshly-ground black pepper -- 3 peppermill turns 2 cups Basic Chicken Stock -- see * Note 2 tablespoons Heavy cream * Note: See the "Basic Chicken Stock" recipe which is included in this collection. Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes. Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 38g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 41mg Cholesterol; 2144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Scrod With Parsley Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds New potatoes -- quartered 24 Ritz Crackers 4 tablespoons Butter -- melted 2 tablespoons Finely-chopped fresh parsley 4 Scrod fillets - (6 to 8 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 400 degrees. Place the potatoes in a saucepan and cover with water. Season the water with salt. Place the pan over medium heat and bring to a boil. Reduce the heat and cook the potatoes until fork tender, about 12 minutes. Drain and set the potatoes aside. Season the scrod with salt and pepper. In a mixing bowl, using your hands, crush the crackers into fine crumbs. Stir in the melted butter and 1 tablespoon of parsley. Place the scrod on a parchment or waxed paper baking sheet. Sprinkle the top of each fillet with the crust. Roasted the fillets for 12 minutes. In a saute pan, melt the remaining butter. Add the potatoes. Season with salt and pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and stir in the parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes and serve. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 8g Total Fat; (43% calories from fat); 2g Protein; 20g Carbohydrate; 21mg Cholesterol; 85mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Shallot And Port Wine Reduction Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Shallots -- peeled and halved Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 3 cups Port wine Heat oven to 450 degrees. Toss the shallots with the olive oil and seasonings. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce by half. This recipe yields about ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1219 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 110g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Roasted Snapper In A Creole Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped green bell peppers 2 tablespoons Chopped garlic 2 cups Peeled, seeded, chopped Italian plum tomatoes 1/4 cup Chopped basil leaves 1 tablespoon Chopped fresh oregano leaves 2 teaspoons Chopped fresh thyme leaves Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste 2 teaspoons Worcestershire sauce 3 cups Chicken stock 1/2 cup Chopped green onions 8 tablespoons Butter -- at room temperature 2 American red snappers - (2 to 4 lbs) -- scaled and gutted * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with Emeril's Essence, salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in 7 tablespoons of the butter. Grease a large baking dish with the remaining butter. With a sharp paring knife, score the skin of the snapper, in three one inch intervals, to prevent the skin from buckling. Season the snappers with olive oil, salt and pepper. Place the snapper in the Creole Sauce and place in the oven. Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove from the oven and serve the fish with rice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 30g Total Fat; (86% calories from fat); 2g Protein; 9g Carbohydrate; 62mg Cholesterol; 1886mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Spaghetti Squash Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds Spaghetti squash - (1 squash) Preheat the oven to 350 degrees. Cut the squash in half (horizontally) and scrape out the seeds. Place the squash, flesh side down, in a shallow roasting pan. Fill the pan with about 1 cup of water. Roast the squash for 1 1/2 to 2 hours or until the squashes are soft. Remove the squashes from the oven and cool. Using a fork, remove the flesh. The flesh will resemble curly noodles like spaghetti. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2421 broadcast 11-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Roasted Squab Stuffed With A Creole Rice Dressing Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken gizzards 2 tablespoons vegetable oil 2 tablespoons flour 1 pound ground pork 1 cup chopped onions 1/2 cup chopped bell peppers 1/2 cup chopped celery 4 cups cooked medium-grain white rice 2 teaspoons salt 1/2 teaspoons cayenne 1/4 cup chopped green onions 1/4 cup chopped parsley 6 whole squabs -- cleaned and trimmed (head, feet, and first wing joint removed) Emeril's Essence -- see * Note 1/2 cup melted butter 4 ounces raw bacon -- chopped 2 tablespoons chopped shallots 1/2 pound haricots verts -- trimmed and blanched Salt -- to taste Freshly-ground black pepper -- to taste 2 cups dark duck or veal reduction sauce 1 tablespoon finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stir constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add to vegetables. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Preheat the oven to 400 degrees. Season the squab with Essence. Stuff the rice dressing into the cavity of each squab. Using butchers twine, tie the legs together tightly, to close the cavity of each squab. Place the squab on a baking sheet and brush each with the melted butter. Roast for 25 minutes or until golden brown and the internal temperature reaches 150 degrees. Remove the squab from the oven and allow to cool for a couple of minutes before serving. In a sauté pan, over medium heat, cook the bacon until crispy. Add the shallots and haricots verts. Season with salt and pepper. Sauté for 2 minutes. Remove from the heat. Place a squab in the center of each serving plate. Spoon some of the reduction sauce over each squab. Lay some of the haricots verts around each squab. Garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D74) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 650 Calories (kcal); 40g Total Fat; (55% calories from fat); 31g Protein; 41g Carbohydrate; 194mg Cholesterol; 981mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Squab w Poached Garlic, Garlic Cream, Potatoes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Squab - (1 to 1 1/2 lb ea) -- stuffed with Mirepoix Olive oil Emeril’s Essence -- see * Note 1 === POACHED GARLIC === 2 cups Water 1 teaspoon Salt 8 Garlic cloves === GARLIC CREAM POTATOES === 2 cups Diced peeled potatoes - (1/2” dice) 3 cups Water 2 teaspoons Salt -- divided 1/2 cup Heavy cream 4 Lightly roasted garlic cloves 1/2 teaspoon Freshly-ground white pepper 3 tablespoons Unsalted butter 1/2 cup Vinegar meat jus -- see * Note 2 * Note 1: See the “Emeril’s Essence Information” recipe which is included in this collection. * Note 2: Veal stock or dark chicken stock, with the drippings from the squab, balsamic vinegar and salt and pepper to taste. Preheat the oven to 400 degrees. For the squab: Rub each squab with olive oil and season with Emeril’s Essence. Place on a roasting rack and roast for about 30 to 35 minutes. Make sure the squab is good and done but still juicy. The internal temperature should be around 165 degrees. Put the squab in the oven. For the poached garlic: In a saucepan with 2 cups water and 1 teaspoon salt, bring up to a boil. Blanch the garlic five times, each time letting the water come back up to a boil. For potatoes: In a saucepan, combine the potatoes, water, and 1/2 teaspoon of the salt and bring to a boil over high heat. Reduce the heat and cook until tender, for about 8 to 10 minutes. Remove from the heat and drain in a colander. Place the potatoes back in the pot over medium heat, add the cream, roasted garlic, the remaining 1 1/2 teaspoons salt, and white pepper. Mash with a potato masher until fairly smooth, for about 4 minutes. Whisk in the butter and remove from the heat. Remove the squab from the oven. Place the potatoes in the center of the platter with the two squabs facing each other. Place the poached garlic on top of the squab and spoon the sauce over the top. This recipe yields 2 servings. Comments: The original recipe title as listed is “Roasted Squab With Poached Garlic, Garlic Cream, Potatoes And Vinegar Meat Jus”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2273 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 39g Total Fat; (91% calories from fat); 2g Protein; 6g Carbohydrate; 128mg Cholesterol; 3242mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Squab With Orange Rice Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 squabs - (abt 1 lb ea) === FOR THE SAUCE === 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 2 cups chopped yellow onions 1 cup chopped carrots 1 cup chopped celery 3 bay leaves 5 sprigs fresh thyme 2 tablespoons tomato paste 1 cup dry red wine 4 cups water === FOR THE BIRDS === 2 teaspoons olive oil 2 teaspoons salt 2 teaspoons freshly-ground black pepper 1/2 cup chopped green onions (green part only) or scallions === ORANGE RICE === 1 tablespoon olive oil 2 cups chopped yellow onions 2 teaspoons salt 1/2 teaspoon cayenne 2 medium navel oranges -- peeled, white pith removed, and chopped, with their juice -- (abt 1 1/2 cups) 3 bay leaves 1 pound long-grain rice - (abt 2 cups) 4 cups water 1/4 cup chopped green onions 2 tablespoons chopped fresh parsley leaves Trim the birds, removing the heads, feet, and first joints of the wings. (If your birds come without heads and feet, ask for them from your butcher.) Remove the livers and hearts from the cavities and discard. Rinse the birds well under cool running water. Set the birds aside. For the Sauce: In a medium-size saucepan over medium-high heat, heat the olive oil. Add the bird trimmings along with the salt and black pepper and cook, stirring, until well-browned, about 15 minutes. Add the onions, carrots, celery, bay leaves, and thyme and cook, stirring to loosen any brown bits from the bottom of the pan, for 5 minutes. Add the tomato paste, stir to mix, and cook for 2 minutes. Add the wine, stir, and cook for 2 minutes. Add the water, bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain through a fine-mesh sieve into another saucepan or a gravy boat. Skim off any fat that rises to the surface. Preheat the oven to 400 degrees. Rub the birds with the olive oil and season with the salt and black pepper. Put the birds breast-side down on a rack fitted over a baking sheet. Bake until golden brown, about 25 minutes (and the internal temperature is 150 degrees). Remove from the oven and let sit for 10 minutes. For the Orange Rice: In a large saucepan over medium-high heat, heat the olive oil. Add the onions, salt, and cayenne and cook, stirring, for 4 minutes. Add the oranges and their juice, the bay leaves, and rice and cook, stirring, for 2 minutes. Add the water and bring to a boil, then reduce the heat to medium-low, cover, and cook until all the water is absorbed, about 20 minutes. Remove the bay leaves and let stand with the lid on for 10 minutes before serving. Remove from the heat, add the green onions and parsley, and stir gently to mix. To carve, cut each bird lengthwise, in half, then cut out the backbone. To serve, arrange an equal portion of the rice in the center of each serving plate, put half a squab on top of the rice, and then drizzle with about 2 tablespoons of the sauce. This recipe yields 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C72) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 3g Total Fat; (39% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 942mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Stuffed Red Fish Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil - (approx) -- plus Extra olive oil -- for brushing fish 2/3 cup Chopped onion -- plus 2/3 cup Chopped celery -- plus 2/3 cup Chopped green bell pepper (for 2 cups mirepoix, in all) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Chopped chorizo sausage - (abt 1 link) -- rendered, drained 1 cup Chopped leeks, white parts only 1/2 cup Chopped cooked shrimp or crawfish Bayou Blast -- see * Note 1 pinch Fresh thyme 1/2 cup Fresh bread crumbs 1 Red fish - (4 to 5 lbs) -- cleaned, scaled, and gutted 1 cup Chopped tomatoes - (to 1 1/2 cups) Extra-virgin olive oil -- for drizzling Blanched white asparagus -- for serving * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 400 degrees. Heat 1 tablespoon oil in a small skillet, add half of chopped vegetable mirepoix and saute 2 to 3 minutes until softened; season to taste with salt and pepper. Add chorizo and leeks and cook 2 minutes. Add shrimp, toss to mix and season with Bayou Blast and thyme. Add bread crumbs and cook a few moments more, just until mixture is heated through. Transfer to a bowl to cool. Taste and adjust seasoning. Open a pocket in top of fish by cutting down one side of the backbone. Pocket should be about 6-inches wide. Season pocket and stomach cavity generously with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff half of stuffing into pocket and remainder into cavity. Brush entire fish with olive oil. Make a salsa: Combine tomatoes with remaining cup of chopped vegetable mirepoix and about 1 1/2 tablespoons oil; season with Creole spice. Spoon salsa over entire fish. Roast 20 minutes, until just cooked through. To serve, transfer fish to a large platter and drizzle with extra-virgin olive oil. Remove fish from bone at table. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 10g Carbohydrate; trace Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Stuffed Veal Chops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive oil 4 ounces Pancetta -- diced 3/4 cup Minced yellow onions 1 tablespoon Chopped garlic -- plus 2 teaspoons Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces Fromage Blanc -- see * Note 1 tablespoon Chiffonade fresh basil 4 Double-cut veal loin chops -- - (12 to 14 oz ea) Emeril's Essence -- see * Note 1/4 cup Vegetable oil 2 tablespoons Minced shallots 1/2 cup Peeled, seeded, chopped fresh tomatoes 1/2 cup Dry red wine 1 cup Veal stock 1 tablespoon Finely-chopped fresh parsley leaves 2 tablespoons Chopped green onions, green parts only 1 tablespoon Unsalted butter * Note: See the "Emeril's Essence Information" and "Making Fromage Blanc" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 1 teaspoon of olive oil. When the oil is hot, add the pancetta. Render until crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Saute for 2 minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool slightly. In a mixing bowl, stir the pancetta mixture and cheese together. Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket with Emeril's Essence. Stuff each chop with 1/4 cup of the cheese mixture. Press the filling firmly into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on the first side, being careful not to char them. The color should be a little darker than golden. Turn them over and sear the other side for 3 minutes. Line a baking sheet with parchment paper, reserving the pan and set the chops on the paper. Roast the chops for 10 minutes for medium-rare. Remove from the oven and let stand 5 minutes before serving with the sauce. In a small saute pan, heat the remaining olive oil. Add the remaining onions and cook, stirring, for 1 minute. Season with salt and pepper. Add the shallots, remaining garlic, and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 21g Total Fat; (80% calories from fat); 9g Protein; 3g Carbohydrate; 28mg Cholesterol; 1074mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Sweet Potato Bars Recipe By :Emeril Lagasse Serving Size : 48 Preparation Time :0:00 Categories : Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 recipes Basic Pie Crust 2 tablespoons Flour 3 pounds Sweet potatoes 2 tablespoons Vegetable oil Salt -- to taste 4 Eggs 2 cups Heavy cream 1/2 cup Steen's 100 percent Pure Cane Syrup 1 teaspoon Cinnamon 1/4 teaspoon Fresh-grated nutmeg Preheat the oven to 400 degrees. Lightly dust a work surface with the flour. Roll out the dough the size of a large pan and about 1/4-inch thick. Carefully fold the dough into fourths and place on the pan. Form the crust to fit the pan. Crimping the edges. In a mixing bowl, toss the sweet potatoes with salt and vegetable oil. Roast the sweet potatoes for 1 hour, or until the potatoes are tender. Remove from the oven and cool. Remove the skin from each potato. Place the potatoes in a mixing bowl and mash the potatoes until smooth. Stir in the eggs, cream, cane syrup, cinnamon and nutmeg. Spread the sweet potato mixture over the pie crust. Bake the bars for 25 to 30 minutes, or until the bars are set. Remove from the oven and cool. This recipe yields 4 dozen bars. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 5g Total Fat; (61% calories from fat); 1g Protein; 6g Carbohydrate; 29mg Cholesterol; 11mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Tenderloin And Portobello Sandwich Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Mushrooms Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Portobello mushrooms -- stems removed Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Port wine 1/2 pound Beef tenderloin 2 tablespoons Olive oil 1/2 cup Garlic Aioli -- see * Note 4 large Onion rolls -- split in half 4 slices Fontina cheese - (thin slices) 1 cup Baby arugula -- washed, patted dry Drizzle extra-virgin olive oil 1 1/2 pounds Fried sweet potato chips * Note: See the "Garlic Aioli" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the portobellos with salt and pepper. Place the mushrooms in a small glass baking dish. Pour the wine over the mushrooms. Cover the pan with plastic wrap and refrigerate overnight. Season the meat with 1 tablespoon of olive oil, salt and pepper. In a hot saute pan, sear the tenderloin for 2 minutes on all sides. Place the pan in the oven and roast for about 6 to 8 minutes for medium-rare. Remove from the oven and cool completely. Remove the portobellos from the refrigerator and drain. In a large saute pan, heat the remaining olive oil. When the pan is hot, add the mushroom caps and cook for 2 minutes on each side. Remove the mushrooms from the pan and cool. Slice the mushrooms 1/4-inch thick. Slice the tenderloin 1/4-inch thick. Spread both sides of the onion rolls with the Garlic Aioli. To build the sandwich, place a fourth of the tenderloin on one half of each roll. Top the beef with a layer of the mushrooms and cheese. In a mixing bowl, toss the lettuce with a drizzle of the extra-virgin olive oil. Season with salt and pepper. Pile the seasoned lettuce on top of the cheese. Top the sandwiches with the remaining halves of bread. Serve the sandwiches with the sweet potato chips. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 20g Total Fat; (56% calories from fat); 13g Protein; 21g Carbohydrate; 40mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Tomatillo Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Tomatillos -- peeled 2 tablespoons Olive oil Emeril's Essence -- see * Note 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a mixing bowl, toss the tomatillos with the olive oil and Emeril's Essence to taste. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock. This recipe yields about 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 600 Calories (kcal); 37g Total Fat; (53% calories from fat); 11g Protein; 61g Carbohydrate; 0mg Cholesterol; 4307mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Veal Loin Stuffed With Fontina Cheese And Truffles With A Mushroom Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 veal loin -- boned Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Fontina cheese -- cut thin slices 1 medium black truffle Butcher's twine Drizzle of olive oil 1 pound baby morels -- cleaned 2 tablespoons minced shallots 1 teaspoon chopped garlic 1/4 cup Cognac 2 cups veal reduction 2 teaspoons finely-chopped fresh thyme leaves Preheat the oven to 400 degrees. Place the veal loin on a cutting board. Cover with pieces of plastic wrap. Lightly pound the meat to 1/2-inch thick. Season both sides with salt and pepper. Place the slices of cheese over the pounded meat. Shave the truffles over the cheese. Roll the veal up tightly and secure with separate pieces of string at 1-inch intervals. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, sear the veal for a couple of minutes on all sides. Remove from the heat and place in the oven. Roast for about 20 to 25 minutes for medium-rare. Remove the veal from the pan and set aside to rest. Place the saute pan back over the heat. Add 1 tablespoon of the olive oil. Add the mushrooms and shallots. Season with salt and pepper. Saute for 3 minutes. Add the garlic and continue to saute for 1 minute. Deglaze the pan with the Cognac. Add the reduction and bring to a simmer. Simmer for 3 to 4 minutes. Remove from the heat and stir in the thyme. Set aside. Using a carving knife, remove the string from the veal. Slice the veal into 1/2-inch slices. To serve, arrange the slices in the center of each plate. Spoon some of the mushroom sauce over each slice. Serve immediately. Garnish with fresh thyme leaves. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C52) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 18g Total Fat; (70% calories from fat); 15g Protein; 2g Carbohydrate; 66mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Vegetable Pecan Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Pickles/Relishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Yellow squash - (abt 1/2 lb) -- cut lengthwise into 1" thick slices 1 large Zucchini - (abt 1/2 lb) -- cut lengthwise into 1" thick slices 1 large Eggplant - (abt 1/2 lb) -- cut lengthwise into 1" thick slices 1 large Yellow onion - (abt 3/4 lb) -- thinly sliced 2 tablespoons Minced garlic 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Unsalted butter 1 cup Pecan halves Preheat oven to 350 degrees. In large mixing bowl, combine squash, zucchini, eggplant, onion, and garlic. Toss vegetables with oil, salt, and pepper. Place mixture on a baking pan and roast until the vegetables are soft, about 30 minutes. Cool the vegetables to room temperature. Once cooled, chop into 1/2-inch dice. Over medium-high heat, melt butter in a large nonstick skillet. Add pecans, stirring frequently to coat with butter and until golden brown, about 3 minutes. Add chopped vegetables to pan and cook for about 1 minute. Season with salt and pepper. This recipe yields ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1186 Calories (kcal); 123g Total Fat; (88% calories from fat); 10g Protein; 25g Carbohydrate; 62mg Cholesterol; 7mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Robert Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/2 cup Finely-minced onions 1/4 cup White wine 1 teaspoon Dry mustard 2 cups Demi-Glace -- see * Note * Note: See the "Demi-Glace" recipe which is included in this collection. In a saucepan, over medium heat, melt the butter. Add the onions and saute for 1 minute. Add the wine and bring to a boil and cook for 2 minutes. Stir in the mustard. Add the Demi-Glace and reduce the heat to medium. Simmer for 20 minutes. Remove from the heat and serve. The sauce is great on grilled meats, especially on pork. This recipe yields about 1 1/4 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 12g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Rock Shrimp And Mozzarella Strudel With Smokey Tomato-Butter Sauce Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled rock shrimp tails - (abt 1 lb) 1 tablespoon Creole seasoning -- see * Note 1 tablespoon olive oil 1/2 cup chopped peeled onion 1/4 cup chopped celery 1/2 tablespoon minced garlic 1/2 cup heavy cream 1 teaspoon Worcestershire Sauce 1 teaspoon Crystal hot sauce 1/4 cup bread crumbs - (to 1/2 cup) -- plus 1/4 cup 1 cup cubed Mozzarella cheese pieces 1 tablespoon grated Parmesan cheese 8 phyllo dough sheets -- defrosted 1 stick butter -- melted === SMOKEY TOMATO-BUTTER SAUCE === 1 pound Roma tomatoes -- cored, halved 1/2 cup olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon butter 1 onion -- finely chopped 1 celery rib -- finely chopped 1 cup chicken stock 1 tablespoon tomato paste 1/2 pound cold unsalted butter Freshly-ground white pepper -- to taste Few drops balsamic vinegar -- or to taste Hot sauce, your choice -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Place the shrimp tails in a bowl and season with the Creole seasoning. In a large heavy skillet heat the olive oil over medium-high heat. Add the onion, celery and garlic and sauté until translucent, about 3 minutes. Add seasoned shrimp to the skillet and cook until pink, about 4 minutes. Add cream, Worcestershire and Crystal hot sauces to pan and reduce over medium heat for 2 minutes. Add 1/4 to 1/2 cup bread crumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute. Remove mixture from the heat and allow to cool. Gently fold in the cheese and combine thoroughly. Divide cooled shrimp mixture into 8 equal portions, then fashion each into individual logs about 1-inch in diameter and 4-inches in length (approximately 3 1/2 ounces each). Preheat oven to 425 degrees. Spread phyllo sheets on a clean work surface with long side closest to you, like a book. With a pastry brush, spread melted butter on right half of top sheet, then sprinkle with 1 teaspoon bread crumbs and fold left side over right side as though closing a book. Butter top of folded phyllo sheet. Place one formed shrimp log at bottom of phyllo sheet and carefully fold 1-inch edge of left side over the filling, then 1-inch edge of right side over the filling. Starting at the bottom, fold the phyllo over the shrimp filling and roll up to form a cylinder, like an eggroll, buttering the bottom 1/2-inch of phyllo with butter to seal. Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper. Repeat with remaining phyllo sheets and rock shrimp filling. Place phyllo bundles in refrigerator for 10 minutes prior to cooking. Bake phyllo strudels in oven until golden brown, about 12 to 15 minutes. Serve warm. For the Smokey Tomato-Butter Sauce: In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper. Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes. In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes. Add smoked tomatoes and any accumulated juices, chicken stock, and tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes. Using a hand-held blender, puree until smooth. Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes. Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice. Serve immediately or keep warm in a bain marie until needed. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A08) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 34g Total Fat; (90% calories from fat); 2g Protein; 6g Carbohydrate; 56mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rock Shrimp Cones Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 1 pound Rock shrimp Emeril's Essence -- see * Note 2 cups Buttermilk 1 cup Flour 1 cup Masa flour Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Fresh lemon juice 3/4 cup Vegetable oil 1/2 cup Chopped onions 1/2 cup Chopped green onions 1/4 cup Chopped celery 2 tablespoons Prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons Prepared yellow mustard 3 tablespoons Ketchup 3 tablespoons Chopped parsley 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1/8 teaspoon Freshly-ground black pepper 2 pieces Parchment paper * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Heat the oil in a large skillet. In a mixing bowl, season the shrimp with Emeril's Essence. Stir in the buttermilk and marinate the shrimp for 1 hour, under refrigeration. Remove the shrimp from the refrigerator and drain completely. In a shallow bowl, combine the flour and masa together. Season the flours with Essence. Dredge the shrimp in the seasoned flour. Place the shrimp in a wire basket and shake the shrimp completely, to remove any excess flour. Carefully fry the shrimp in the hot oil until golden-brown, about 2 minutes. Remove the shrimp from the oil and drain on a paper-lined plate. Season the shrimp with salt and pepper. Combine all the remaining ingredients in a food processor with a metal blade and process for 30 seconds. Place the sauce in the refrigerator and chill completely. The sauce will keep for several days in an airtight container in the refrigerator. To assemble, cut the parchment paper in half and form the paper into a cone-like shape. Fill each cone with the fried rock shrimp. Serve the cones with the remoulade sauce. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 558 Calories (kcal); 42g Total Fat; (67% calories from fat); 8g Protein; 38g Carbohydrate; 4mg Cholesterol; 830mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rock Shrimp Quesadillas With Cantaloupe, Berry And Peach Salsa Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SALSA === 2 cups small-diced cantaloupe 1 pint fresh blackberries -- washed, hulled 2 cups small-diced peaches 1 cup small-diced red onions 1 large fresh jalapeño -- seeded, diced small 1/4 cup chopped fresh cilantro leaves -- (loosely packed) Salt -- to taste Freshly-ground black pepper -- to taste 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil === FOR THE QUESADILLAS === 2 tablespoons olive oil 1 cup chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon chopped garlic 1 pound rock shrimp 1 medium avocado -- peeled, diced small 1/2 cup thinly bias-sliced scallions 4 ounces Monterey Jack cheese -- grated 4 ounces sharp cheddar cheese -- grated 12 large flour tortillas 1/2 cup vegetable oil 1 cup sour cream 1 tablespoon finely-chopped fresh parsley leaves Combine the fruit, onions, jalapeño, and cilantro in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Set aside. In a sauté pan, heat the oil over medium heat. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the garlic and shrimp. Season with salt and pepper. Continue to sauté for 2 to 3 minutes, or until the shrimp turn bright pink. Remove from the heat and cool completely. In a mixing bowl, combine the shrimp, avocado, scallions and cheese. Season with salt and pepper. Mix well. Spoon the mixture evenly over half of the tortilla. Fold the remaining half over, forming a half-moon shape. Heat a large griddle over medium heat. Lightly brush both sides of the tortilla with the oil. When the griddle is hot, cook the quesadillas for 2 to 3 minutes on each side or until crispy and the cheese is melted. Remove from the heat and cool slightly. Slice each quesadilla into thirds. Serve with the fruit salsa and a dollop of the sour cream. Garnish with parsley. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D54) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 986 Calories (kcal); 60g Total Fat; (54% calories from fat); 24g Protein; 88g Carbohydrate; 54mg Cholesterol; 932mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rock Shrimp Stuffed Fillet Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil -- divided 1 teaspoon Finely-minced onions 1 teaspoon Finely-minced green onions 1 teaspoon Finely-minced celery 1 teaspoon Finely-minced red onions 2 teaspoons Minced shallots 1 teaspoon Minced garlic 1/4 pound Rock shrimp 2 tablespoons Water 2 tablespoons Fine, dried bread crumbs Emeril's Essence -- see * Note 4 Filet Mignons - (6 to 7 oz ea) -- trimmed * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the rock shrimp, water and bread crumbs. Season with Emeril's Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes. Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing. In a large saute pan, heat the remaining olive oil over medium heat. When the oil is hot, add the filets and sear for 2 to 3 minutes on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium-rare. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 10g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rock Shrimp Stuffed Flounder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Minced onion 1/4 cup Minced celery 1/4 cup Minced red bell peppers 2 teaspoons Chopped garlic 1/2 pound Rock shrimp 2 tablespoons Finely-chopped parsley Salt -- to taste Cayenne pepper -- to taste Bread crumbs -- to bind 4 whole Flounder - (14 to 16 oz ea) -- cleaned, scaled 1 stick Butter -- melted Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Wheh the oil is hot, add the onions, celery, and peppers. Season with salt and cayenne. Saute for 2 minutes, or until the vegetables are wilted. Add the garlic and shrimp. Season with salt and cayenne. Saute for 2 minutes and remove from the heat. Turn the mixture into a bowl. Stir in the stock and bread crumbs. Add the parsley and re-season if needed. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone of the fish. Carefully "peel" open the fish, folding the flesh back to open up a cavity in the fish. Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Season the fish with Emeril’s Essence. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Repeat the process for the other fish. Place the fish on a parchment-lined baking sheet. Drizzle the fish with the butter. Place the pan in the oven and bake the fish for 20 to 25 minutes. Remove the fish from the oven and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A23 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 26g Total Fat; (94% calories from fat); 1g Protein; 3g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rock's Skillet Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Bacon -- chopped 1/2 cup Chopped onions 1/2 cup Chopped green peppers Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Chopped garlic 2 cups Small-diced Idaho potatoes -- peeled, blanched 1 cup Peeled, seeded, chopped fresh tomatoes 4 ounces Cheddar cheese 8 large Eggs French bread -- hot for serving In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the onions and peppers. Season with salt and freshly-ground black pepper. Add the garlic, potatoes, and tomatoes. Saute for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop whole cracked eggs into the pan a couple of inches apart. Cover and allow the eggs to poach to desired doneness. Remove the pan from heat and cut into pie-shaped pieces. Serve with hot French bread. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 504 Calories (kcal); 39g Total Fat; (70% calories from fat); 31g Protein; 5g Carbohydrate; 440mg Cholesterol; 967mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Root Vegetable Chowder Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Bacon -- julienned 2 cups Chopped onions 1 cup Chopped celery 1 cup Small-diced carrot 1 cup Small-diced parsnips 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 6 Bay leaves 3/4 cup All-purpose flour 8 cups Chicken stock 1 cup Diced sweet potatoes 1/4 pound New potatoes -- quartered 1 cup Half-and-half 1/2 cup Finely-chopped parsley 1/4 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce Fried beet chips -- for garnish In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips. Saute for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer and cook for 15 minutes. Stir in the half-and-half, parsley, Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 17g Total Fat; (59% calories from fat); 13g Protein; 13g Carbohydrate; 29mg Cholesterol; 2599mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Root Vegetables And Baby Greens With Walnut Oil Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Grated parsnip 1/4 cup Grated celery root Juice of 1 lemon 3 tablespoons Walnut oil 1/4 cup Walnuts -- toasted and chopped Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Mixed baby greens -- rinsed and dried 2 tablespoons Crumbled blue cheese, (such as Maytag) 1 tablespoon Chopped parsley -- plus extra Chopped parsley -- for garnish In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 29g Total Fat; (91% calories from fat); 4g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roquefort Pavee With An Apple Compote And Toasted Croutons Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Roquefort blue cheese -- at room temperature 1/2 cup creme frâiche 1/4 cup white wine Salt -- to taste Freshly-ground white pepper -- to taste 4 ounces toasted walnuts 1 tablespoon butter 2 cooking apples, such as Granny Smith -- cored, julienned Freshly-ground black pepper -- to taste 2 tablespoons light brown sugar 1 recipe Toasted Croutons -- (see recipe) Parsley -- for garnish In a mixing bowl, combine the cheese, creme frâiche, and wine. Season with salt and pepper. Mix well. Fold in the walnuts. Line a 5 1/2- by 4 1/2- by 2-inch porcelain faceted terrine mold (available at Dean and Deluca Stores) or any other 2 cup terrine mold with plastic wrap, letting the plastic wrap overlap the mold by 3 inches. Spoon the cheese mixture into the mold. Fold the plastic wrap over the terrine and cover tightly. Refrigerate for at least 6 hours or up to 1 week. In a large sauté pan, over medium heat, melt the butter. Add the apples. Season with salt and pepper. Sauté until tender, about 1 minute. Sprinkle the sugar over the apples and continue to sauté for 2 minutes. Remove from the heat and cool completely. Remove the terrine from the refrigerator and carefully open the plastic wrap. Invert it onto a serving platter and remove the plastic wrap. Spoon the Apple Compote on top of the terrine. Lay the Toasted Croutons around the terrine and serve. Garnish with parsley. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D21) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 8g Total Fat; (80% calories from fat); 1g Protein; 4g Carbohydrate; 23mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Biscuits Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour -- sifted 1 teaspoon Baking powder 1/8 teaspoon Baking soda 1/4 teaspoon Salt 1 tablespoon Chopped fresh rosemary 2 tablespoons Unsalted butter 1/4 cup Milk -- plus 1 teaspoon Milk Preheat the oven to 375 degrees. Line a baking sheet with parchment or waxed paper. In a bowl combine the dry ingredients and rosemary and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the milk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough. On a lightly-floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm. This recipe yields ?? biscuits. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B29 broadcast 03-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 704 Calories (kcal); 27g Total Fat; (34% calories from fat); 15g Protein; 100g Carbohydrate; 71mg Cholesterol; 1216mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Flatbread Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 2 tablespoons Roughly-chopped fresh rosemary 1 tablespoon Minced garlic 1 tablespoon Active dry yeast 3/4 cup Warm water -- (about 110 degrees) 2 cups All-purpose flour 1 teaspoon Salt 1/4 cup Cornmeal 2 tablespoons Extra-virgin olive oil 1 teaspoon Kosher salt Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a bowl combine the olive oil, rosemary, garlic and yeast. Add the water to dissolve the yeast. Add the flour and salt. Mix and knead by hand until you have a smooth ball of dough. Spread the cornmeal on a flat surface. Place the dough on the cornmeal and cover with a warm, damp dish towel. Allow the dough to rise until double in size, for about 50 minutes. With a rolling pin, flatten the dough into a round and cut it into 6 equal wedges. Flatten each wedge with your fingers, pounding it out very thin. Spread on the baking sheets and bake until golden brown, for about 10 minutes. Brush each piece of flatbread with remaining extra-virgin olive oil and sprinkle lightly with kosher salt. This recipe yields 6 flatbreads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 14g Total Fat; (42% calories from fat); 6g Protein; 37g Carbohydrate; 0mg Cholesterol; 672mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Flatbread I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Active dry yeast 3/4 cup Warm water -- (about 110 degrees) 4 tablespoons Olive oil 2 tablespoons Roughly-chopped fresh rosemary 1 tablespoon Minced garlic 2 cups Flour 1/2 teaspoon Salt 1/4 cup Grated Parmesan cheese 1 teaspoon Kosher salt 4 ounces Thinly-sliced medium-rare roast beef Couple slices of Provolone cheese 2 slices Grilled red onion - (ea 1/4” thick) 2 Italian Roma tomatoes -- halved and roasted 1/4 cup Fresh horseradish mayonnaise Zaps Preheat the oven 400 degrees. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps. This recipe yields 4 individual flatbreads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2409 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 16g Total Fat; (37% calories from fat); 9g Protein; 49g Carbohydrate; 4mg Cholesterol; 833mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Flatbread II Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Yeast 3/4 cup Warm water 3 tablespoons Extra-virgin olive oil -- plus extra for -- brushing grill 1/4 cup Chopped basil 1/2 teaspoon Salt 1 tablespoon Minced garlic 2 tablespoons Chopped fresh rosemary 2 1/4 cups All-purpose flour -- plus extra for -- working dough 1 teaspoon Kosher salt In a small bowl dissolve yeast in water; stir in 3 tablespoons of oil, basil, salt, garlic, tomatoes and 2 1/4 cups of flour. Work dough with your hands until it comes together in a ball; set aside in a small oiled bowl, loosely covered, 1 hour. Heat a stovetop grill over high heat. Or heat oven to 350 degrees and grease 2 baking sheets with 1 tablespoon oil each. Turn out dough on a well-floured surface and flatten. Cut into 8 wedges and pull each until dough is very thin and nearly transparent. Brush grill lightly with oil. Grill, turning several times with tongs, about 8 minutes in all, until crisp and browned. Brush with oil and sprinkle with kosher salt. Alternatively, place flatbreads on baking sheets. Brush with remaining oil and sprinkle with kosher salt. Bake until brown and crisp, 20 to 25 minutes. This recipe yields 8 wedges. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 5g Total Fat; (28% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 370mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Lamb Skewers With White Bean And Tomato Ragu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sprigs Fresh rosemary, about 8” long 8 three-ounce Lamb medallions 1 cup Olive oil -- plus 2 tablespoons Olive oil 1/4 cup Balsamic vinegar 2 tablespoons Minced garlic -- divided Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Julienned onions 2 tablespoons Minced shallots 2 cups Cooked white beans 6 whole Italian Roma tomatoes -- seeded, julienned 1/2 cup Red wine 2 cups Veal reduction 1 tablespoon Butter === GARNISH === Twenty-five year old balsamic vinegar Chopped chives Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. Strip the leaves of the rosemary stems, leaving 3 inches from the top of the stem intact. Place two of the lamb medallions on each rosemary skewer. Finely chop the rosemary leaves removed from the stem. In a mixing bowl, whisk 1 cup olive oil, balsamic vinegar, 1 tablespoon minced vinegar, and half of the chopped rosemary, together. Season the marinade with salt and pepper. Place the lamb skewers in glass square dish, (8 inches by 8 inches), and pour the marinade over the lamb skewers. Place the dish in the refrigerator and marinate for 2 hours. Remove the skewers from the marinade and grill for 3 to 4 minutes on each side for medium-rare. In a saute pan, heat the remaining olive oil. When the oil is hot saute the onions for 4 to 5 minutes, or until wilted. Add the shallots, beans and tomatoes and saute for 2 minutes. Add the remaining garlic. Season the vegetables with salt and pepper. Add the red wine and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the ragu' for about 3 to 4 minutes. Stir in the remaining chopped rosemary and butter. Season with salt and pepper, if needed. Remove the lamb from the grill. Spoon the ragu in the center of the plate. Place the skewers directly on top of the ragu'. Drizzle the plate with 25 year old balsamic vinegar. Garnish with chopped chives and Emeril’s Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2409 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 720 Calories (kcal); 64g Total Fat; (80% calories from fat); 9g Protein; 26g Carbohydrate; 8mg Cholesterol; 55mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Marinade For Roasted Potatoes With Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Potatoes Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Chicken 1 pound New potatoes -- quartered, blanched Salt -- to taste Freshly-ground black pepper -- to taste === MARINADE === 1/2 cup Extra-virgin olive oil Juice of one lemon 1 cup Chopped fresh rosemary 2 tablespoons Minced garlic === GARNISH === Fresh rosemary sprigs Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the grill Season the chicken with olive oil, salt and pepper. Place on the grill and cook for 8 minutes on each side. Preheat the oven to 400 degrees. In a food processor, puree all the marinade ingredients together until smooth. Season with salt and pepper. Toss the potatoes with the rosemary marinade, coating each potato piece completely. Place the potatoes on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 minutes or until they are golden brown. Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side. Garnish with fresh rosemary sprigs and Bayou Blast. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 745 Calories (kcal); 57g Total Fat; (68% calories from fat); 35g Protein; 23g Carbohydrate; 170mg Cholesterol; 139mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Small red bliss potatoes -- quartered 2 tablespoons Chopped rosemary 1 tablespoon Chopped garlic Salt -- to taste 1/2 tablespoon Coarse-cracked black pepper 1/2 cup Olive oil In a large pot of boiling, salted water cook potatoes until just tender; drain well. In a large bowl toss potatoes with remaining ingredients. Transfer to a baking sheet and roast at 375 degrees for 25 minutes until browned and fragrant. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 18g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Rosie’s Marshmallow Mud Squares Recipe By :Courtesy of Rosie O’Donnell Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 2 cups sugar 1 cup shortening 4 eggs 3 teaspoons vanilla 1 1/2 cups flour 1/3 cup cocoa 1/3 teaspoon salt 1 bag mini marshmallows - (6 1/2 oz) === FOR THE FROSTING === 2 sticks butter -- room temperature 1/2 cup cocoa 1 box powdered sugar 1 teaspoon vanilla 1/2 cup evaporated milk Preheat the oven to 300 degrees. In the bowl of an electric mixer, add sugar and shortening and cream together. Add eggs and vanilla and beat 30 seconds. In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9- by 13-inch pan. Place in the oven and bake for 35 minutes. Remove pan from the oven and let cool for a few minutes. Spread the marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares. Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake. To make the frosting: In the bowl of an electric mixer, beat together the butter, cocoa, powdered sugar and vanilla. Slowly add the milk. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP13) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 6315 Calories (kcal); 428g Total Fat; (59% calories from fat); 66g Protein; 601g Carbohydrate; 1282mg Cholesterol; 2962mg Sodium Food Exchanges: 12 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 83 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rouille Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 12 Saffron threads 1 Red bell pepper -- roasted, peeled, -- and diced 1/4 cup Mayonnaise 1 tablespoon Chopped garlic 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1 tablespoon Lemon juice In a small saucepan, slowly heat the olive oil and saffron for 5 minutes, remove from the heat and cool to room temperature. Combine the pepper, mayonnaise, garlic, salt, cayenne, and lemon juice in the work bowl of your food processor. While the machine is still running, slowly drizzle the saffron oil through the feed tube, until all is incorporated. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2191 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1477 Calories (kcal); 157g Total Fat; (91% calories from fat); 5g Protein; 28g Carbohydrate; 19mg Cholesterol; 2486mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rouille I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Red pepper -- roasted and peeled 2 Garlic cloves 1 slice White bread, crusts removed -- torn into pieces 1 Egg yolk 1 tablespoon Dijon mustard Juice of 1 lemon 1/2 cup Olive oil Salt -- to taste Cayenne pepper -- to taste In work bowl of a food processor combine pepper, garlic, white bread, egg yolk, mustard and lemon juice. Process until smooth. With motor running gradually add oil in a thin stream and process until emulsified. Adjust seasonings to taste with salt and cayenne -- it should be spicy. This recipe yields about 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-16-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1066 Calories (kcal); 114g Total Fat; (94% calories from fat); 5g Protein; 11g Carbohydrate; 213mg Cholesterol; 198mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rouille II Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Soft fresh bread crumbs 2 tablespoons La Bourride Base -- see * Note 2 Red hot peppers -- stemmed 4 Fresh garlic cloves 1 cup Olive oil Salt -- to taste * Note: See the "La Bourride Base" recipe which is included in this collection. Add the stock to the bread crumbs. Let stand for a couple of minutes, then squeeze out the liquid. In a large mortar pound the peppers and garlic. When well pounded add the bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. This recipe yields about 1 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1909 Calories (kcal); 216g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Royal Cup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce Grand Marnier 3 drops Peychaud bitters 4 ounces chilled Champagne Pour the Grand Marnier into a Champagne flute, a wineglass, or a large martini glass, add the bitters, and then slowly add the Champagne. Serve immediately. This recipe yields 1 serving. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C72) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "Every Day Is a Party", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Rum Balls Recipe By :Emeril Lagasse Serving Size : 30 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Walnuts 2 cups Crushed vanilla wafers 1 cup Powdered sugar 1 tablespoon Golden rum -- to 2 tbsps Confectioners' sugar -- for rolling In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly-dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat. This recipe yields about 2 1/2 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-042 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 2g Total Fat; (49% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Russian Cigarettes Recipe By :Emeril Lagasse Serving Size : 50 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter -- softened 6 tablespoons superfine sugar 3 1/2 tablespoons Almond And Sugar Powder -- (see recipe) 3 large egg whites 1/4 teaspoon vanilla extract 1/3 cup all-purpose flour -- plus 1 teaspoon all-purpose flour 1 recipe Filling For Russian Cigarettes -- (see recipe) 1 recipe Glaze For Russian Cigarettes -- (see recipe) Place the butter in a small stainless-steel bowl and beat with a wooden spatula, warming it over low heat as needed to make it smooth, white, and creamy. Beat in the sugar. When smooth, beat in the almond and sugar powder. Beat in 1 egg white with the wooden spatula. Then beat in the remaining egg whites, 1 at a time, with a wire whisk. Whisk in the vanilla. Sift the flour over the batter and mix it in with the wooden spatula. Cover the batter airtight and refrigerate overnight or for up to 1 week. Preheat the oven to 425 degrees. Scoop the batter into the pastry bag, and pipe the batter in domes 1-inch wide, arranging them on the baking sheets in staggered rows and separating them by 2 to 3 inches. (Do not pipe more than 12 or 13 cookies on each baking sheet or you won’t be able to roll them before they cool.) Or, spoon the batter in 1 teaspoon domes using the ice cream scoop. Let rest at room temperature for about 5 minutes before baking. Bake, 1 sheet at a time, until the cookies are golden brown around the edges but still pale in the center, about 4 to 7 minutes. While the cookies are baking, place a folded kitchen towel (a smooth, untextured towel, no terry cloth) on your countertop. One at a time, lift each cookie off the baking sheet using a metal spatula and place it upside down on the towel. Roll it around a wooden dowel or metal rod to form a cigarette. As you finish rolling the cigarette, press down firmly on the dowel to prevent the cigarette from unrolling, then slide it off the dowel onto a plate. Work quickly because if the cookies cool they will become brittle. If they do cool and start to crack as you roll them, return the baking sheet to the oven briefly to reheat them. Storage: Covered airtight in a cookie jar or tin cookie bowl for up to 1 week. Pipe the filling into both ends of the each cigarette to fill the entire length. Dip 1 end of each cigarette in the chocolate, clean off the excess on the edge of the pot, and place the cigarette on a sheet of waxed paper until the chocolate sets. Then dip the other end of each cigarette in the chocolate, clean off the excess on the edge of the pot, and return to the sheet of waxed paper until the chocolate on both ends has set. Serve on a serving platter. This recipe yields about 50 cookies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (71% calories from fat); trace Protein; 1g Carbohydrate; 3mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "The French Cookie Book", by Bruce Healy with Paul Bugat Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Baked Polenta Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 ounces Finely-chopped pancetta 1 cup Chopped onions 1/2 cup Chopped celery 1/4 cup Minced carrot 2 tablespoons Minced shallots 1 tablespoon Minced garlic 4 ounces Ground veal round 4 ounces Ground pork sausage 8 ounces Ground beef chuck 2/3 cup Dry red wine 1 1/2 cups Meat stock 2 cups Milk 1 cup Peeled, seeded, crushed plum tomatoes Salt -- to taste Freshly-ground black pepper -- to taste 1/2 recipe Basic Polenta -- see * Note * Note: See the "Basic Polenta" recipe which is included in this collection. Preheat the oven 375 degrees. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the celery, onions, carrots, shallots and garlic. Saute the vegetables for 1 to 2 minutes or until the vegetables are wilted. Add the ground meats and saute until the meat is brown, about 4 to 5 minutes. Strain the fat off the meat. Turn the meat into a saucepan. Deglaze the pan with the red wine. Add the stock and milk. Season with salt and pepper. Bring up to a boil and reduce to a simmer. Simmer for 1 hour and add the crushed red tomatoes. Continue simmering for 45 minutes or until the mixture resembles a thick, meaty stew. Grease a 3-quart baking dish. Slice the polenta into 1-inch slices. Spoon a small amount of the ragu over the bottom of the dish. Arrange the polenta over the ragu. Top the polenta with the ragu and sprinkle with the cheese. Repeat the procedure until all the polenta is used. Spread any remaining ragu on top and sprinkle with remaining cheese. Bake for 1 hour covered and the last 5 minutes uncovered. Spoon the mixture into a shallow bowl. Garnish with cheese and green onions. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 7g Total Fat; (58% calories from fat); 3g Protein; 8g Carbohydrate; 11mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Baked Scrod With Creole Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SAUCE === 1 tablespoon Olive oil 1/2 cup Chopped onion 1/4 cup Chopped celery 1/4 cup Chopped green pepper 1 cup Crushed tomatoes and their juices 1 Bay leaf 1 teaspoon Fresh chopped thyme 1 teaspoon Salt 1/4 teaspoon Cayenne pepper === FOR THE CRUST === 1/4 cup dry bread crumbs 1/4 teaspoon Dried thyme 2 teaspoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 tablespoon Olive oil 2 six-ounce Fillets of scrod -- trimmed of fat, -- and the blood line * Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection. Preheat oven to 400 degrees. Start the sauce. In an oven-proof skillet, heat olive oil. Then add onions, celery, and green peppers, and cook for 5 minutes or until the vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes. Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Bayou Blast, and olive oil, mix well. Season the fillets with the remaining teaspoon of Bayou Blast, then carefully place the fillets on top of the simmering sauce. Top each fillet with 2 tablespoons of the bread crumb mixture. Place in the oven and bake for 10 minutes or until the fish is just tender and flaky. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 14g Total Fat; (64% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 1197mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Blackberry Cobbler Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1/2 teaspoon Salt 1 1/2 teaspoons Sugar 1 cup Vegetable shortening 1/2 cup Ice water 6 cups Fresh blackberries 2 cups Sugar 1/4 cup Grand Marnier 2 tablespoons Flour 1 stick Unsalted butter -- cut into 1" cubes 2 scoops Vanilla bean ice cream Fresh mint sprigs Powdered sugar in shaker Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly-floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in a 9- by 9- by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2366 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 542 Calories (kcal); 30g Total Fat; (50% calories from fat); 3g Protein; 63g Carbohydrate; 25mg Cholesterol; 109mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Cedar Shrimp With Lemon Butter Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Untreated cedar plank Olive oil -- for coating, plus 2 tablespoons Olive oil 1 pound Shrimp - (abt 10 shrimp) -- head on, in shell Bayou Blast - {Emeril's Creole seasoning} -- see * Note 1 small Red onion -- thinly sliced 2 Italian tomatoes -- quartered Lemon Butter -- see * Note * Note See the "Bayou Blast - {Emeril's Creole seasoning}" and "Lemon Butter" recipes which are included in this collection. Preheat grill. Oil the cedar plank on one side. To assemble the plank, toss the tomatoes and onions with 1 tablespoon of the oil and Bayou Blast. Lay out the tomatoes and onions on the cedar plank, making sure not to get to close to the edge. In the same bowl, toss the shrimp with the remaining oil, and season with Bayou Blast. Lay out the shrimp on top of the tomatoes and onions. Place in the center of the grill. Cover and cook 10 minutes. Remove the plank from the grill and place on a serving plate. Drizzle with the Lemon Butter. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2242 broadcast 09-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 14g Total Fat; (73% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Cheesecake With Praline Sauce Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Ground chocolate wafers 1/2 stick Butter -- melted 3 pounds Cream cheese -- cubed, and at room temperature 3 cups Sugar 6 Eggs 1 cup Heavy cream 1/2 cup Flour 1 pinch Salt 2 teaspoons Pure vanilla extract 1 cup Brown sugar 2 tablespoons Light corn syrup 2 tablespoons Butter 1 pinch Salt 1/2 cup Sweetened condensed milk 1 1/2 cups Pecan pieces 2 cups Sweetened whipped cream Fresh mint sprigs In a mixing bowl, combine the ground wafers and melted butter, together. Mix well. Press the crust on the bottom of a 10-inch spring-form pan. In a food processor fitted with a metal blade, puree the cream cheese until smooth. Add 2 cups of sugar and process until incorporated. With the machine running, add the eggs, one at a time. Add the cream, flour, salt and 1 teaspoon vanilla, mix well. Using a rubber spatula, scrape down the sides of the processor. Process until the batter is smooth. Pour the batter over the crust. Bake for 1 hour and 15 minutes or until the center is firm. Remove from the oven and run a knife around the sides of the pan. Cool on a wire rack. Serve either at room temperature or chilled. In a heavy-bottomed saucepan, combine the remaining sugar, brown sugar, corn syrup, butter, pinch of salt, and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the remaining vanilla and pecan pieces and continue to cook, stirring, until the mixture reaches 234 to 240 degrees on a candy thermometer or the soft ball stage. Remove from the heat and pour over the cheesecake. Let sauce cool and then slice cake into individual servings. Garnish each slice with a dollop of whipped cream and a sprig of mint. This recipe yields 12 to 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 857 Calories (kcal); 56g Total Fat; (57% calories from fat); 13g Protein; 79g Carbohydrate; 265mg Cholesterol; 477mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Peanut Butter Pralines Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Light-brown sugar 1 cup Sugar 1/2 cup Sweetened condensed milk 2 tablespoons Dark corn syrup 1 1/2 tablespoons Unsalted butter 1 pinch Salt 1/4 cup Creamy peanut butter 1 1/2 cups Pecan pieces -- roasted In a sauce pan, combine the sugars, milk, syrup, butter, salt and peanut butter over medium heat. Stir the mixture until the sugar dissolves. Continue stirring until the mixture begins to bubble around the edges of the pan, for about 12 minutes. Add the pecans and continue stirring until the mixture thickens for about 8 minutes, and it reaches the soft ball stage (when a small amount of the mixture is dropped into a cup of cold water and it forms a soft ball). Remove from the heat and drop by spoonfulls onto wax paper. Let cool. Lift the pralines off the paper with a thin knife. This recipe yields 1 1/2 dozen pralines. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 2g Total Fat; (17% calories from fat); 1g Protein; 17g Carbohydrate; 5mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Pork Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Rustic Rub -- see * Note 1/2 cup Olive oil 2 pounds Pork butt 1 cup Sweet BBQ sauce -- warm 2 cups Maw Maw's Slaw -- see * Note Bayou Blast -- see * Note * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}", "Maw Maw's Slaw", and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection. Preheat the oven to 375 degrees. In a mixing bowl, mix the Rustic Rub with the olive oil to form a paste. Make several slits in the pork butt. Completely cover the pork with the rub and place in a zip-lock bag. Place the pork in the refrigerator and marinate for 4 to 6 hours. Remove the pork from the bag and place on a roasting pan. Slow roast the pork for about an hour. Slice the pork and serve with BBQ sauce and Maw Maw's Slaw. Garnish with green onions and Bayou Blast. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2354 broadcast 06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 18g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Rustic Rabbit With Black Pepper Biscuits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 2 tablespoons Olive oil 2 1/2 pounds Rabbit -- cut into 16 pieces 1 tablespoon Rustic Rub -- see * Note 1/4 cup Flour 2 1/2 cups Julienned onions 2 tablespoons Minced shallots 1 teaspoon Minced garlic 3 cups Assorted sliced wild mushrooms 4 ounces Andouille sausage -- finely chopped 1 cup Red wine 2 cups Chicken broth 1/4 cup Chopped green onions === BISCUITS === 1 cup Flour 1 teaspoon Baking powder 1/8 teaspoon Baking soda 1/4 teaspoon Salt 7 teaspoons Shortening 5 tablespoons Milk 2 teaspoons Cracked black pepper === GARNISH === 2 tablespoons Chopped chives 2 Long chives 2 tablespoons Finely-chopped red peppers 2 tablespoons Finely-chopped yellow onions * Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection. Preheat the oven 350 degrees. For the filling: In a saute pan, heat the oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown the rabbit evenly, about 3 minutes on each side. Remove from the pot and set aside. Add the flour to the pan and stirring constantly, make a medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for 3 minutes. Season with salt and black pepper. Add the andouille and cook for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring up to a boil, and reduce to a simmer. For biscuits: In a mixing bowl, combine all of the ingredients and mix well. The dough will be slightly sticky. Pour the rabbit mixture into a square casserole dish. Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart directly on top of the filling, covering the entire dish. Bake for 30 to 35 minutes until the biscuits are golden and the rabbit is tender. Spoon a couple of servings onto an oversized platter, exposing the rabbit pieces and leaving the biscuits whole. Garnish with chopped chives, long chives, brunoise peppers, and black pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2309 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 738 Calories (kcal); 32g Total Fat; (41% calories from fat); 65g Protein; 35g Carbohydrate; 164mg Cholesterol; 843mg Sodium Food Exchanges: 2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Rice Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Milk 1/2 cup Uncooked long-grain white rice -- plus 2 tablespoons Uncooked long-grain white rice 1 pinch Salt 1/2 cup Sugar -- plus 1 tablespoon Sugar 2 Egg yolks 1 teaspoon Pure vanilla extract 1/4 teaspoon Ground cinnamon 1/8 teaspoon Grated nutmeg 1/4 cup Raisins 1/2 cup Heavy cream 2 tablespoons Dark rum In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 15g Total Fat; (45% calories from fat); 7g Protein; 32g Carbohydrate; 120mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Rub - {Emeril's Rustic Seasoning} Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons Paprika 3 tablespoons Cayenne 5 tablespoons Freshly-ground black pepper 6 tablespoons Garlic powder 3 tablespoons Onion powder 6 tablespoons Salt 2 1/2 tablespoons Dried oregano 2 1/2 tablespoons Dried thyme Combine all ingredients and store in an air-tight container. This recipe yields about 2 1/3 cups of Emeril's famous "Rustic Rub" seasoning. Comments: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus shipping and handling. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 12g Total Fat; (17% calories from fat); 23g Protein; 106g Carbohydrate; 0mg Cholesterol; 38425mg Sodium Food Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Scallops Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 large Scallops -- cleaned 2 tablespoons Rustic Rub -- see * Note 2 tablespoons Olive oil 1 cup Black bean puree -- hot 1/2 cup Guacamole Sour cream -- in a squeeze bottle Fried tortilla strips 1 tablespoon Chopped parsley 1 tablespoon Brunoise red peppers 1 tablespoon Brunoise yellow peppers * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. Season the scallops with Rustic Rub. Heat the oil in a large saute pan. When the oil is hot, sear the scallops for 2 minutes on each side. Remove from the pan. Spoon 1/4 cup of the puree in the center of each plate. Arrange four scallops around the sauce. Spoon the guacamole on top of each scallop. Garnish with the sour cream, tortilla strips, parsley, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 11g Total Fat; (70% calories from fat); 7g Protein; 3g Carbohydrate; 13mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Soft-Shell Crabs With Almonds And Brown Butter Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Flour 1 teaspoon Emeril's Essence -- see * Note 2 large Soft-shell crabs -- cleaned, and rinsed gently in cool water 3 tablespoons Vegetable oil 4 tablespoons Butter - (1/2 stick) 1/4 cup Sliced almonds 1 tablespoon Worcestershire sauce 1 tablespoon Lemon juice 1 tablespoon Finely-chopped fresh parsley leaves 2 tablespoons Chopped green onions, green part only Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Heavy cream * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the flour with Essence. Season the crabs with Essence. Dredge the crabs in the flour, coating evenly. In a saute pan, over medium heat, heat the oil. Add the crabs, top-side down. Cook for about 2 minutes, then turn them over and cook about 2 minutes more, or until golden. Remove from the heat. Transfer the crabs to a warm platter. In another saute pan, over medium heat, melt the butter. Add the almonds and shaking the pan back and forth, lightly toast them. Add the Worcestershire, lemon juice, parsley, and green onions. Stir for 1 minute. Remove from the heat. Season with salt and pepper. Stir in the cream. Spoon the sauce over the crabs and serve. This recipe yields 2 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse, published by William Morrow, 1993 From the TV FOOD NETWORK - (Show # EM-SP05) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 454 Calories (kcal); 41g Total Fat; (79% calories from fat); 6g Protein; 18g Carbohydrate; 41mg Cholesterol; 87mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rustic Style Caponata Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Eggplant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Extra-virgin olive oil 2 pounds Eggplant -- peeled, and -- cut into 1" cubes 1 1/2 cups Chopped onions 1 cup Chopped fennel 1 cup Chopped red bell pepper 1 teaspoon Minced garlic 2 1/2 cups Coarsely-chopped tomatoes 1/4 cup Red wine vinegar 2 tablespoons Sugar Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Capers -- rinsed 2 tablespoons Green olives -- quartered 1/4 cup Pine nuts -- toasted 1/2 cup Chopped fresh basil In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 10g Total Fat; (63% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ruston Peach Crumb Pie And Cinnamon Ice Cream Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Ice Cream Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Water 3/4 cup Light brown sugar - (packed) 2 tablespoons Cornstarch 1/2 teaspoon Salt 3 1/4 teaspoons Cinnamon 3/4 teaspoon Nutmeg 1 pinch Freshly-ground black pepper 2 pounds Peaches -- peeled, pitted, and cut into wedges - (abt 3 cups) 1/2 cup Flour 1 cup Ground pecan pieces 1/2 stick Butter -- cut small pieces 1 Unbaked 9" pie crust 1 quart Heavy cream 2 cups Sugar 8 Egg yolks 1 teaspoon Pure vanilla extract Preheat the oven to 350 degrees. In a saucepan, combine the water, brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes. In a mixing bowl, combine the remaining cinnamon, remaining nutmeg, sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden. In a saucepan, combine the cream and sugar. Whisk until smooth. Place the pan over medium heat and bring to a gentle boil. In small mixing bowl, whisk the eggs, vanilla and remaining 2 teaspoons of cinnamon together. Add 1 cup of the hot liquid to the beaten egg yolks. Whisk until smooth. Whisk the egg mixture back into the hot cream. Continue to cook for 4 minutes. Remove from the heat and cool completely. Strain the liquid. Pour the liquid into the electric ice cream container and process according to manufactures directions. Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of the Cinnamon Ice Cream. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 791 Calories (kcal); 55g Total Fat; (61% calories from fat); 7g Protein; 72g Carbohydrate; 391mg Cholesterol; 246mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 10 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rye Dinner Rolls Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Dry yeast - (1/4 oz) 1 tablespoon Sugar 3 tablespoons Melted butter 1 Egg 1 cup Marm milk -- (abt 110 degrees) 2 teaspoons Salt 1 cup Rye flour 2 1/2 cups Bleached all-purpose flour 1 teaspoon Vegetable oil 1 large Egg -- beaten Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack. Serve warm with butter. This recipe yields ?? rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 886 Calories (kcal); 50g Total Fat; (49% calories from fat); 21g Protein; 93g Carbohydrate; 467mg Cholesterol; 4729mg Sodium Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saffron Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups Warm chicken stock 1/2 teaspoon Saffron threads 2 1/2 tablespoons Olive oil 1/4 cup Chopped onions 3/4 cup Arborio rice -- rinsed Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter 1 teaspoon Cream 2 tablespoons Grated Parmesan cheese Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon. When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 15g Total Fat; (51% calories from fat); 4g Protein; 29g Carbohydrate; 19mg Cholesterol; 112mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sake Marinated Shrimp With A Cucumber And Mango Salad Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE MARINADE === 2 tablespoons grated peeled fresh ginger root 1/4 cup chopped green onions, green part only 2 tablespoons chopped fresh cilantro 1 teaspoon minced garlic Salt -- to taste Crushed red pepper -- to taste 1/2 cup sake wine 3 tablespoons sesame oil 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce === TO ASSEMBLE === 2 pounds medium shrimp -- peeled, deveined 1 cup julienned peeled seeded cucumbers 1 cup julienned fresh mango Drizzle of extra-virgin olive oil 2 teaspoons finely-chopped fresh cilantro Salt -- to taste Freshly-ground white pepper -- to taste For the marinade: Combine all of the ingredients in a small bowl, stir well, and allow to sit at room temperature for about 30 minutes. Season the shrimp with salt and pepper. Toss the shrimp with the marinade, cover and refrigerate for 30 minutes. In a mixing bowl, combine the cucumbers and mango. Season with a drizzle of the oil, salt and white pepper. Mix well. Stir in the cilantro. Heat a medium wok, over medium heat. Add the shrimp, in batches, to the wok and stir-fry for 2 to 3 minutes. Remove from the heat and cool. To serve, place a small amount on each serving plate. Spoon some of the salad on top. Garnish with chives. This recipe yields 12 to 14 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D44) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 5g Total Fat; (39% calories from fat); 15g Protein; 1g Carbohydrate; 115mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sal's Zeppolis Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fritters Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Instant yeast 1/2 cup Warm water 3 tablespoons Butter -- melted 3 Egg yolks 2 cups Flour 1/2 cup Sugar 1 teaspoon Salt 2 cups All-purpose flour 1 cup Milk - (to 1 1/2 cups) Vegetable oil -- for frying Confectioners' sugar In a medium bowl, whisk the yeast and water together. Add the butter and eggs. Whisk well. Add the flour, sugar and salt. Whisk well. Add the milk, a little at a time until the mixture resembles a batter. Cover the bowl with plastic wrap and allow the dough to rest for 1 hour. Preheat the oil to 360 degrees. Using a spoon, drop the batter into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Place the fried sweet dough in a paper bag and add powdered sugar. Shake the bag a couple of times and serve warm. This recipe yields ?? servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2690 Calories (kcal); 55g Total Fat; (18% calories from fat); 60g Protein; 482g Carbohydrate; 731mg Cholesterol; 2519mg Sodium Food Exchanges: 25 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salad Of Fresh Watercress With Baby Tomatoes And A Sherry Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/4 cup sherry vinaigrette 1 tablespoon honey 1/4 cup minced shallots 1 teaspoon Dijon mustard Salt-- to taste Freshly-ground black pepper -- to taste 1/2 pint red currant tomatoes -- washed 1/2 pint yellow tear drop tomatoes -- washed 1/2 cup julienned Vidalia onions 4 small bunches fresh watercress -- cleaned In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette-tomato mixture with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate. This recipe yields 4 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C32) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 27g Total Fat; (88% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon And Caviar Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Cured salmon -- thinly sliced 1 cup Cooked mashed potatoes 1 tablespoon Heavy cream 2 tablespoons Truffle oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Smoked salmon -- flaked small pieces 2 tablespoons Cracked black pepper === CHIVE CREAM === 1 cup Sour cream 2 tablespoons White wine 3 tablespoons Chopped chives Salt -- to taste Freshly-ground black pepper -- to taste === ASSEMBLY & GARNISH === 2 tablespoons Caviar 1 tablespoon Finely-chopped egg yolks 1 tablespoon Finely-chopped egg whites 1 tablespoon Whole capers 1 tablespoon Brunoise red onion 1 tablespoon Finely-chopped parsley Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the pie: In a small mixing bowl, combine the potatoes, cream and truffle oil together. Mix thoroughly. Season with salt and pepper. In a pie tin, line the bottom of the tin with 1/4 pound of the sliced salmon. Spread 1/4 cup of the potato mixture evenly over the salmon layer. Repeat the layering until you have four individual layers of each. Crumble the flakes of the smoked salmon on top and sprinkle the cracked black pepper. With your fingers, gently press the salmon and pepper down into the potatoes. Allow the pie to set in the refrigerator for 30 minutes. For chive cream: In a small mixing bowl, whisk all the ingredients together. Season with salt and pepper. To assemble, cut the salmon pie into 8 slices. Spoon a small amount of the chive cream in the center of the plate. Place one piece of the pie in the center of the chive cream. Dab a teaspoon of the chive cream on top of the piece of pie and place a teaspoon of the caviar on top. Spread some of the chive cream around the rim and garnish with the traditional garnishes and Emeril’s Essence around the pie. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2290 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 8g Total Fat; (73% calories from fat); 4g Protein; 3g Carbohydrate; 41mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Beggar’s Purse With Vodka And Pepper Cream Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CREPES === 3 Eggs 1 1/4 cups Milk 2 tablespoons Melted unsalted butter 1 cup Sifted flour 1 tablespoon Snipped chives Salt -- to taste Freshly-ground white pepper -- to taste === FILLING === 1 pound Cured salmon 1/2 cup Julienned red onion 1/2 cup Capers 1/4 cup Chopped egg whites 1/4 cup Chopped egg yolks Salt -- to taste Freshly-ground white pepper -- to taste Blanched long chives -- for tying purses === SAUCE === 1/2 cup Vodka 1 1/2 cups Sour cream Salt -- to taste Freshly-ground black pepper -- to taste For crepes, combine the whole eggs, milk, butter, flour and chives until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown, flip and cook until done. Remove from the pan. To assemble, lay one crepe down flat, place 2 pieces of the salmon on the crepe to cover completely leaving a 1-inch border. Sprinkle with the red onion, capers and eggs. Season with salt and pepper. Gather the crepe at the top and tie with a long chive, it should resemble a purse. For sauce, combine the vodka, sour cream and seasonings together. Spoon a small amount on the bottom of each plate and place the beggars purse right on top. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 16g Total Fat; (56% calories from fat); 8g Protein; 20g Carbohydrate; 126mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Cheese Cheesecake Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Freshly-grated Parmesan cheese 1 cup Fresh white bread crumbs 1/2 cup Unsalted butter -- melted 1 tablespoon Olive oil 1 cup Chopped onions 1/2 cup Chopped green bell peppers 1/2 cup Chopped red bell peppers 2 teaspoons Salt Freshly-ground black pepper 1 3/4 pounds Cream cheese -- room temperature 4 large Eggs 1/2 cup Heavy cream 1 cup Grated smoked Gouda cheese 1 pound Chopped smoked salmon - (2 cups) Heat oven to 350 degrees. Combine Parmesan, bread crumbs and butter in a small bowl; press mixture over bottom of a 9-inch springform pan. Heat oil in a medium skillet over high heat. Add the onions and the green and red peppers and saute, stirring and shaking skillet for 2 minutes. Stir in salt and pepper, saute for 1 minute and remove from heat. Beat together cream cheese and eggs with an electric mixer in a large bowl until very thick and frothy, about 4 minutes. Beat in cream, Gouda, sauteed vegetables and smoked salmon until thoroughly incorporated and creamy, about 2 minutes. Pour filling over crust and bake until firm, about 1 hour 15 minutes. Let cool to room temperature. Refrigerate at least 6 hours or overnight. Remove cheesecake from refrigerator about 1 hour before serving. To serve, cut cheesecake in wedges with a warm knife. This recipe yields 12 to 16 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-023 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 37g Total Fat; (87% calories from fat); 7g Protein; 4g Carbohydrate; 169mg Cholesterol; 575mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Salmon fillets - (8 oz ea) Salt -- to taste Freshly-ground white pepper -- to taste 3 cups Court bouillon 1 tablespoon Olive oil 1 cup Finely-chopped onions 1 tablespoon Chopped garlic 1 tablespoon Finely-chopped fresh parsley 2 cups Mashed potatoes 1 Egg 1/2 cup Heavy cream 1 recipe Basic Savory Pie Crust -- see * Note Flour -- for dusting * Note: See the "Basic Savory Pie Crust" recipe which is included in this collection. Preheat the oven to 350 degrees. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl. In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and parsley. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg and cream. Mix well. Season the mixture with salt and pepper. Cut the Basic Savory Pie Crust dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12 inches in diameter and about 1/8-inch thick. Fold one circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 9g Total Fat; (67% calories from fat); 2g Protein; 8g Carbohydrate; 45mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Tartare Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Brunch Salmon Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Smoked salmon -- julienned 1 teaspoon Capers chopped 1 tablespoon Homemade or prepared mayonnaise 1 teaspoon Chopped dill 1 teaspoon Minced shallots Juice of 1/2 lemon Salt -- to taste Freshly-ground black pepper -- to taste 8 small Pumpernickel croutons -- toasted 8 small Dill sprigs Combine salmon, capers, mayonnaise, dill and shallots. Taste, and adjust seasonings with lemon juice, salt and pepper. Divide among croutons and top each with a dill sprig. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-101 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-22-1996 - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 2g Total Fat; (34% calories from fat); 10g Protein; trace Carbohydrate; 13mg Cholesterol; 445mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Tartare With Oyster Mousse And Toast Points Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound sushi-grade salmon -- cut 1/4" pieces Kosher salt -- to taste Freshly-ground black pepper -- to taste 1 cup heavy cream 2 teaspoons lemon juice 3 oysters -- finely chopped almost to a paste French bread -- cut toast points === GARNISH === Chives Capers Micro herbs In a cold bowl combine heavy cream and lemon juice and whip to stiff peaks. Gently fold in oysters, season with salt (if necessary) and pepper to taste. Keep refrigerated until ready to serve, not longer than 1/2 hour. When ready to serve, season salmon with kosher salt and freshly ground black pepper to taste. Place two toast points on each plate and top with a generous quenelle of oyster Mousse. Spoon salmon on top and around toast points and mousse, and garnish with snipped chives, capers, and micro herbs. Serve immediately. This recipe yields 4 appetizer servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A39) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 22g Total Fat; (92% calories from fat); 2g Protein; 2g Carbohydrate; 85mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon With Cilantro Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Homemade mayonnaise 1/4 cup Chopped cilantro 1 teaspoon Minced garlic 1/3 cup Finely-chopped red onion 1/3 cup Finely-chopped celery 2 pounds Unpeeled new potatoes -- cooked, quartered 2 tablespoons Olive oil 4 Salmon fillets - (6 oz ea) 1 cup Sugar -- (in a pie tin) Salt -- to taste Freshly-ground black pepper -- to taste Fresh cilantro sprigs -- for garnish Parsley -- for garnish In a mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery together. Mix thoroughly. Fold in the new potatoes, carefully not to break up the potatoes. Season with salt and pepper. Refrigerate for 1 hour. Season each fillet with salt and pepper. Dredge the salmon in the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side for medium-rare. Remove from the pan. Place the potato salad in the center of the plate. Lay the salmon against the salad. Garnish with fresh cilantro sprigs and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 7g Total Fat; (23% calories from fat); trace Protein; 50g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon With Satsuma Orange Butter Sauce And Chive Oil Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 salmon fillets - (6 oz ea) 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 2 tablespoons canola or vegetable oil === SATSUMA ORANGE BUTTER SAUCE === 1 cup satsuma juice 2 satsumas -- zested 1/4 cup julienned shallots 2 bay leaves 1 teaspoon whole black peppercorns 1 teaspoon minced garlic 2 fresh thyme sprigs - (to 3) 1 cup dry white wine 1 tablespoon honey 1/2 cup heavy cream 2 sticks cold unsalted butter -- cut small pieces === CHIVE OIL === 2 bunches fresh chives 1 cup vegetable oil Salt -- to taste Freshly-ground white pepper -- to taste Season the salmon lightly on both sides with salt and pepper. In a large skillet heat the vegetable oil over medium-high heat. Add the salmon to the pan and cook for 4 minutes per side. For the Satsuma Orange Butter Sauce: In a saucepan combine satsuma juice, zest, shallots, bay leaf, peppercorns, garlic, thyme, wine and honey and bring to a boil. Reduce heat to a simmer and allow to cook until liquid has reduced by 3/4. Add heavy cream and continue to cook until liquid has reduced by half. Whisk in cold butter little by little, until sauce is smooth and thick and all butter is incorporated. Do not allow sauce to boil. Keep warm in a bain marie until ready to serve. (Makes about 2 cups) For the Chive Oil: In a small saucepan blanch the chives in boiling water for 10 seconds. Remove from water and place in an ice bath to stop cooking. Pat dry on paper towels. In a blender combine the chives with the vegetable oil, and salt and pepper to taste, and mix on high speed. Remove from the blender and pour into a small measuring cup. Serve the chive oil at room temperature. The oil can be made up to 1 day in advance, and should be kept covered in the refrigerator. (Makes about 1 cup) Serve the salmon topped with a light coating of the Satsuma Orange Butter Sauce, and a drizzle of Chive Oil. This recipe yields 4 servings. Comments: This recipe would also work well grilled. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A25) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 646 Calories (kcal); 66g Total Fat; (94% calories from fat); 1g Protein; 7g Carbohydrate; 41mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon With Spanish Chutney Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Sliced Spanish onions 1 1/2 cups Brown sugar 1 cup Golden raisins 3/4 cup White wine 3/4 cup White vinegar 2 Garlic cloves 1 tablespoon Minced ginger 1 pinch Curry powder 5 Whole cloves 1 tablespoon Oil 6 ounces Salmon -- cut into 3 thin long -- slices ("shingles") Salt -- to taste Freshly-ground black pepper -- to taste Chopped parsley -- for garnish In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a saute pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked. Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1899 Calories (kcal); 27g Total Fat; (12% calories from fat); 42g Protein; 378g Carbohydrate; 88mg Cholesterol; 311mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 8 1/2 Fruit; 4 Fat; 14 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salsify And Truffle Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Salsify -- peeled Water -- to cover Salt -- to taste Freshly-ground black pepper -- to taste Truffle oil -- to taste 2 tablespoons Chopped truffle pieces 2 tablespoons Minced shallots 1 teaspoon Minced garlic 2 tablespoons Chopped chives Using a sharp knife, cut the Salsify in half. Brunoise the Salsify. Bring a pot of salted water to a boil. Blanch the Salsify for about 2 minutes and remove from the water. Shock the Salsify in ice water for a couple of minutes. This will stop the cooking process. Drain the Salsify and pat dry. In a mixing bowl, combine the remaining ingredients together and season with salt and pepper. The relish can be used immediately or cover and refrigerate for a future use. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 1g Total Fat; (2% calories from fat); 16g Protein; 89g Carbohydrate; 0mg Cholesterol; 94mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salsify With Truffle Coulis Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Black truffle 1 tablespoon Olive oil 2 tablespoons Truffle oil 2 teaspoons Water Salt -- to taste Freshly-ground black pepper -- to taste Reserved fois fat with shallots -- see * Note 3 cups Small-diced salsify -- blanched (substitute parnsips if salsify is not available) 1 bottle Truffle oil -- to drizzle 2 tablespoons Chopped chives * Note: See the "Whole Roasted Fois Gras" recipe which is included in this collection. Slice the truffle. In a saute pan, heat the olive oil. When the pan is hot, saute the truffles for 30 seconds. Remove from the heat and puree in a food processor. While the machine is running add the truffle oil and water. Season with salt and pepper. In a saute pan, heat the fois fat and shallots. Add the salsify. Saute for 2 to 3 minutes or until the salsify is heated through. Stir in the truffle coulis. Season with salt and pepper. Slice the fois into 6 slices. Spoon the salsify and truffle coulis onto a plate. Lay the fois gras directly on top. Drizzle truffle oil around the plate. Garnish with chives and black pepper. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salsify, Celery Root And Fennel Slaw With Crispy Fish Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE SLAW === 1/4 cup Chopped raw apple-smoked bacon 1/2 cup Salsify -- julienned, blanched 1/2 cup Celery root -- julienned, blanched 1/2 cup Fennel -- julienned, blanched 2 tablespoons Rice wine vinegar 1 1/2 tablespoons Sesame oil 1/4 cup Chopped peanuts 2 tablespoons Chopped chervil Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE FISH === 12 ounces Red snapper fillets - (2 fillets) 1/2 cup Flour -- seasoned with 1 tablespoon Emeril’s Essence -- see * Note Olive oil -- for frying 1 cup Parsnip cream potatoes 8 Fried parsnip strips 1 tablespoon Chopped chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the slaw: In a saute pan, when the pan is smoking hot, render the bacon until crispy. Add the salsify, celery root and fennel. Saute for 1 minute, just to warm and remove. In a mixing bowl combine all the remaining ingredients with the sauteed vegetables. Toss to incorporate and season with salt and pepper. For the fish: In a saute pan, heat the olive oil. Dredge the fish in the seasoned flour, lightly coating each side. When the oil is smoking hot, place the fish carefully in the hot oil. Saute for 2 to 3 minutes or until golden-brown and crispy. Flip the fish over and continue sauteeing for an additional 2 to 3 minutes or until golden and crispy. Remove the fish and place on a paper-lined plate, to remove any excess oil. To assemble: Spoon the potatoes in the center of the platter. Place the fish directly on top of the potatoes. Mound the slaw on top of the fish. Garnish with the fried parsnip strips around the edge of the plate and sprinkle with the chives. This recipe yields 2 servings. Comments: The original recipe title as listed is “Salsify, Celery Root And Fennel Slaw With Crispy Fish and Parsnip Mashed Potatoes”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2286 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 20g Total Fat; (48% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salt And Herb Crusted Red Snapper Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole red snapper or redfish - (abt 6 1/2 lbs) -- cleaned, scaled 2 tablespoons olive oil 2 teaspoons Creole seasoning 1 box kosher salt - (3 lbs) 1/2 cup chopped fresh parsley leaves 1/4 cup chopped fresh tarragon leaves 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh cilantro leaves 1/4 cup grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon grated orange zest Juice of 2 oranges - (abt 1/2 cup) 1 teaspoon freshly-ground black pepper 6 cups cooked sticky rice -- warm Fresh Orange And Tomato Salsa -- (see recipe) Chopped fresh parsley -- for garnish Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes. With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone from the top side of the fish. Remove the back bone, then serve the flesh from the bottom sides of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the Fresh Orange And Tomato Salsa over each serving. Garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D33) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 3g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salt Bake Squid With A Sesame Hoisin Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Calamari -- cut into 1" rings 1 cup Buttermilk 1/4 cup Kosher salt 1/4 cup Freshly-cracked black pepper 1 cup Flour 2 quarts Vegetable oil -- for frying 2 Jalapenos -- seeded, and finely chopped 1/2 cup Sugar 2 cups Hoisin sauce 1 cup Water Juice of 2 small limes 2 teaspoons Minced garlic 1/2 cup Chopped toasted peanuts 2 tablespoons Black sesame seeds 2 tablespoons Julienned Holly or Asian Basil Chopped parsley -- for garnish Preheat the fryer. In a shallow bowl, marinate the calamari in the buttermilk. Season with salt and pepper. Marinate for 1 hour under refrigeration. In another shallow bowl, combine the kosher salt, black pepper and flour together. Drain the calamari. Dredge the calamari in the seasoned flour, coating completely and shake off the excess. In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a glass container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Stir in the peanuts, sesame seeds and basil. When the oil is hot, fry the calamari in batches, until golden-brown, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Mound the calamari on a platter. Drizzle the sauce over the calamari and serve. Garnish with parsley. This recipe yields about 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3021 Calories (kcal); 296g Total Fat; (86% calories from fat); 24g Protein; 76g Carbohydrate; 268mg Cholesterol; 5233mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 58 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salt Baked Whole Bass Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh-Water) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Whole bass - (14 to 16 oz ea) -- gutted and scaled 10 sprigs Fresh thyme 4 Bay leaves 2 pounds Salt Preheat oven to 350 degrees. Stuff the cavity of each bass with 5 sprigs of thyme and 2 bay leaves. On a medium sheet tray, sprinkle enough salt onto the tray to make a bed for the bass. Lay the bass on the salt bed, about 2 inches apart. Top with the remaining salt, making sure to completely enclose the bass in salt, pack it on. Place in the oven and cook for 40 minutes. The salt will harden and form a crust. Carefully remove the crust. The fish should be perfectly cooked, not salty, and very moist. Debone the fish by cutting down the back bone of the fish and turning over the fillet. Place on a platter and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 175962mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Salt Cod And Lobster Cakes With Roasted Corn Relish And Tartare Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces boneless salt cod 2 tablespoons olive oil 1/2 cup small-diced onions 1/4 cup small-diced red bell peppers 1/4 cup small-diced yellow bell peppers Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces cooked lobster meat (from 1 1/4 lbs whole lobster) 1 cup cooked mashed potatoes 3 large eggs 1/4 cup chopped green onions, green part only 1/4 cup milk 1 cup all-purpose flour 2 cups fine dried bread crumbs Creole seasoning -- see * Note 1/2 cup vegetable oil === FOR THE RELISH === 1 cup roasted sweet corn kernels 1 cup small-diced peeled seeded tomatoes 1/4 cup chopped red onions Drizzle of extra-virgin olive oil 1/2 fresh lemon Salt -- to taste Freshly-ground black pepper -- to taste === FOR THE TARTARE SAUCE === 1/4 cup chopped yellow onions 1/4 cup chopped dill pickles 1 tablespoon chopped green olives 1 tablespoon chopped capers 1 lemon -- juiced 1 tablespoon finely-chopped fresh parsley leaves 2 teaspoons Dijon mustard 1 cup mayonnaise Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Soak the salt cod in a bowl of cold water and refrigerate, for 12 hours, changing the water every 2 hours. Flake the cod into small pieces. In a sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Sauté until soft, about 1 minute. Add the salt cod and continue to sauté for 6 to 8 minutes. Or until the cod is fully cooked. Remove from the heat and cool completely. In a mixing bowl, combine the salt cod mixture, lobster meat, potatoes, 1 egg, and green onions. Season with salt and pepper. Mix well. Form the mixture into 12 equal cakes. Beat the remaining 2 eggs with the milk. In separate shallow bowls, combine the flour, egg wash, and bread crumbs. Season with Creole seasoning. Dredge each cake in the flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Finally dredge each cake in the bread crumbs, coating completely. In 2 large sauté pans, over medium heat, add 1/4 cup of the oil to each pan. When the oil is hot, pan-fry the cakes until golden brown, and heated through, about 4 to 5 minutes on each side. Remove the cakes and set aside. For the Relish: In a mixing bowl, combine the corn, tomatoes, and onions. Season with a drizzle of extra-virgin olive oil, lemon juice, salt and pepper. Set aside. For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together. Season with salt and pepper. Mix well. Make a small pool of the Tartare Sauce in the center of each serving plate. Lay 2 cakes over the sauce. Spoon the relish over the top of the cakes. Garnish with parsley. This recipe yields 6 main course or 12 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D68) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 604 Calories (kcal); 57g Total Fat; (81% calories from fat); 10g Protein; 19g Carbohydrate; 121mg Cholesterol; 424mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salt Cod And Tomato Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Salted Cod Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Shredded salt cod (about 2 pound of fillets) 2 tablespoons Olive oil 1 cup Chopped onion 6 cups Chopped ripe tomatoes 1 tablespoon Chopped garlic 2 quarts Chicken stock or light broth 1/2 cup Chopped parsley 1/2 cup Chopped black olives Salt -- to taste Freshly-ground black pepper -- to taste Salt cod fillets, skinned, boned, blanched, and slightly salted, are sold pre-packed. They need to be washed thoroughly under cold tap water. Then soak them in a bowl of cold water for 12 to 24 hours depending on the size, changing the water several times. Drain the water and place in a pan with fresh water and simmer for 15 to 20 minutes. Drain and shred into small pieces. Heat the oil in a large soup pot. Add the onions, cook for 3 minutes. Add the tomatoes and garlic, cook for 3 minutes. Add the stock, bring to a boil and simmer for 30 minutes. Puree the base until smooth. Place it back on the heat, and add the salt cod, parsley, and olives. Adjust the seasonings, and serve. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 3g Total Fat; (74% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salt-Fried Shrimp Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oil -- for frying 1/2 cup Soy sauce 1/4 cup Rice wine vinegar 1 teaspoon Finely-minced ginger 1/2 teaspoon Chili oil 2 tablespoons Thinly-shaved scallions -- plus extra Thinly-shaved scallions -- for garnish 1 cup Flour 2 tablespoons Cornstarch 6 Egg whites 1 cup Kosher salt 1/2 cup Coarse-cracked black pepper 1 pound Large shrimp -- shell-on, split down back and deveined Slowly heat oil in a wok or large skillet. In a small bowl combine next 5 ingredients for sauce. In 3 bowls, combine flour and cornstarch in first; beat egg whites with a fork until loose in second; mix salt and pepper in third. Dip shrimp first in flour mixture, shaking off excess; dip in egg whites, allowing excess to drip off. Lightly roll in salt mixture and add immediately to hot oil. Fry on all sides, remove and drain on paper towels. Serve with sauce, garnished with extra scallions. This recipe yields 12 to 15 shrimp. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-086 broadcast 02-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 10g Total Fat; (50% calories from fat); 11g Protein; 11g Carbohydrate; 58mg Cholesterol; 8290mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sam's Beef Stew Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 pounds Beef stew meat -- cut into 1" cubes 1/4 cup Flour 2 cups Chopped onions 1/2 cup Chopped celery 1 tablespoon Chopped garlic -- plus 2 teaspoons Chopped garlic 4 cups Dark veal or meat stock 1 large Idaho potato -- peeled, and cut into 1" cubes 2 Carrots -- peeled, and cut into 1" pieces In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 550 Calories (kcal); 27g Total Fat; (44% calories from fat); 51g Protein; 24g Carbohydrate; 125mg Cholesterol; 165mg Sodium Food Exchanges: 1 Grain(Starch); 7 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sam's Beef Stew Omelet Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Peanut oil 3 cups Cooked white rice 1/2 cup Chopped green onions 1/2 cup Shredded roasted pork 1/2 cup Diced shrimp 1/2 cup Diced Portuguese sausage 8 Eggs 1 1/2 tablespoons Soy sauce 2 tablespoons Sesame oil 3 tablespoons Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 4 teaspoons Butter 1 recipe Sam's Beef Stew -- see * Note In a wok, heat the peanut oil. When the oil is hot, add the rice and toss until hot and golden. Toss in the green onions, pork, shrimp, and sausage. Stir in the remaining garlic, 3 of the eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper. In a mixing bowl, whisk the remaining eggs together. Season the eggs with salt and pepper. In an omelet pan or small non-stick saute pan, over medium-high heat, melt 1 teaspoon of butter. When the butter has melted, tilt the pan from side to side to evenly butter the pan. Ladle a quarter of the egg mixture into the pan. Using a fork, scramble the eggs slightly. Swirl the pan around to coagulate the egg over the entire pan. Let the eggs cook for 1 minute, undisturbed. Flip the omelet over and continue to cook for about 1 minute. Spoon some of the Sam's Beef Stew into the center of the omelet. Spoon the fried rice in the center of a large, shallow bowl. Carefully, slide the omelet from the pan onto the fried rice, flipping half of the omelet over the other. Repeat the process until all of the omelets are cooked. Garnish with parsley. This recipe yields 4 large servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 33g Total Fat; (56% calories from fat); 15g Protein; 41g Carbohydrate; 384mg Cholesterol; 540mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sammy Hagar's Waborita Recipe By :Sammy Hagar Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shots Cabo Wabo tequila 1 ounce Fresh lime juice 1 ounce Cointreau Splash of Grand Marnier Cracked ice Combine all of the ingredients in a shaker with the ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass. This recipe yields 1 drink. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe Courtesy of Sammy Hagar, 1999 From the TV FOOD NETWORK - (Show # EM-1C20) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Sanfaina Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup extra-virgin olive oil 5 cups thinly-sliced onions -- (abt 2 1/2 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped garlic 2 1/2 cups medium-diced unpeeled eggplant -- (abt 1 lb) 2 1/2 cups medium-diced unpeeled zucchini -- (abt 1 lb) 3 cups chopped peeled, seeded fresh tomatoes -- (abt 2 lbs) 3 medium red bell peppers - (abt 1 1/2 lbs) -- roasted, peeled, and thinly sliced In a large Dutch oven, with a lid, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Sauté until wilted, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Bring to a simmer and cook until the liquid as evaporated and the vegetables are very soft, about 30 minutes. Taste and season if necessary. This recipe yields about 6 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1934 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sardinhas De Escabeche Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons Olive oil 2 cups Julienne onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 1 cup Peeled, seeded and chopped tomatoes 2 tablespoons Chopped parsley 2 Bay leaves 1/2 cup Dry white wine 2 tablespoons White vinegar 1 teaspoon Paprika Crushed red pepper -- to taste 2 pounds Sardines - (small to medium) -- descaled, gutted, washed and patted dry Oil -- for frying In a large pan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic, tomatoes, parsley and bay leaves. Continue to saute for 2 minutes. Stir in the wine, vinegar, and paprika. Season with salt and crushed red pepper. Bring the liquid to a simmer and cook for 5 minutes. Season the sardines with salt and pepper. Fry the sardines in the hot oil for about 1 1/2 minutes, stirring constantly. Remove from the oil and drain on paper lined plates. Fry the sardines in batches. Place the sardines in a bowl and cover with the onion and tomato mixture. Cover with plastic and place in the refrigerator. Refrigerate for 2 days. Remove the sardines from the refrigerator and spoon the sardines on a platter. Spoon the marinade over the sardines and serve. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 17g Total Fat; (92% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauce Piquante Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Chopped onions 2 tablespoons Chopped green onions 2 tablespoons Chopped celery 2 tablespoons Chopped green bell peppers 1 tablespoon Minced shallots 1 tablespoon Minced seeded jalapeno peppers 1 tablespoon Minced garlic 1 tablespoon Chopped fresh basil 1 teaspoon Chopped fresh thyme 1 teaspoon Chopped fresh oregano 2 Bay leaves 1 cup Peeled, seeded, chopped Italian plum tomatoes 1 cup Chicken stock 1/2 teaspoon Salt 1/2 teaspoon Cayenne pepper 2 turns Fresh black pepper 1 tablespoon Unsalted butter In a sauce pot, heat the oil. Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2280 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 26g Total Fat; (81% calories from fat); 3g Protein; 11g Carbohydrate; 31mg Cholesterol; 3234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauce Piquante II Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- plus 2 tablespoons olive oil 3 tablespoons chopped onions 3 tablespoons chopped green bell peppers 1 tablespoon minced seeded jalapeño peppers 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 cup chopped peeled and seeded tomatoes 3 bay leaves Creole seasoning -- to taste 1 pinch crushed red pepper 2 cups chicken stock Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon finely-chopped parsley Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapeños, garlic, thyme, and oregano. Season with salt and pepper. Sauté for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. This recipe yields 1 1/3 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 796 Calories (kcal); 82g Total Fat; (93% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauce Supreme Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons Butter 3 tablespoons Flour 2 cups Chicken stock Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Heavy cream In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in the remaining butter. Serve warm. This recipe yields 2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1048 Calories (kcal); 102g Total Fat; (88% calories from fat); 7g Protein; 23g Carbohydrate; 318mg Cholesterol; 4925mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Saucisson En Surprise (Sausage Bread) Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Bread Dough For Stuffed Bread -- see * Note 2 pounds Fully-cooked garlic veal sausage link 1 Egg -- lightly beaten with 1 teaspoon Water -- for egg wash * Note: See the “Basic Bread Dough For Stuffed Bread” recipe which is included in this collection. Grease a baking sheet. On a lightly-floured work surface, punch down bread dough and roll into a 5- by 12-inch rectangle. Place sausage in center of dougg and fold bread dough around sausage to completely enclose, squeezing out any air pockets. Brush edges with egg wash before folding and sealing. Transfer to baking sheet, seam-side down, and let rise until doubled, about 40 minutes. Preheat oven to 400 degrees. Using a razor or serrated knife, cut a shallow slit in center of dough, lengthwise, and brush with egg wash. Bake bread until golden-brown, about 30 minutes. Let bread cool in pan on a rack 20 minutes, then turn out and let cool. Serve warm or at room temperature. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sauerbraten Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Red wine 2 cups Red wine vinegar 1/2 cup Pickling spice 2 one-pound Pieces of beef, inside round (tied with twine, 2 places against grain) Oil for searing 1 cup Chopped onion 2 tablespoons Tomato paste 1 cup Dark chicken stock 1 cup Ground gingersnap cookies === GARNISH === Chopped orange zest Chopped parsley Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a Dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the Dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped orange zest and/or chopped parsley. This recipe yields 2 to 3 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2260 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauerbraten I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Top round -- to 5 pounds 10 Garlic cloves -- peeled, whole Emeril’s Essence -- see * Note 1 quart Red wine 2 cups Julienned onions 1 small Bund fresh thyme 4 Bay leaves 1 tablespoon Black peppercorns 1/4 cup Sugar 2 cups Veal stock -- to 4 cups 1 cup Crushed gingesnap cookies 4 Potato pancakes 2 cups Braised cabbage === GARNISH === Snipped chives Brunoise peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 300 degrees. Stud the roast with the whole garlic cloves. Season the entire roast with Emeril’s Essence, salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the veal stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 2 to 3 hours. Turn the meat several times and add additional stock if needed. Place the pan with the braising liquid over a burner. Bring the liquid up to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2 to 3 minutes. Season with salt and pepper. Serve the Sauerbraten with the potato pancakes and braised cabbage. Spoon the ginger snap sauce over the meat. Garnish with chives and brunoise peppers. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2418 broadcast 01-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 8g Total Fat; (34% calories from fat); 4g Protein; 29g Carbohydrate; 49mg Cholesterol; 748mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage And Sweet Pepper Calzones Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh Italian sausage -- removed from casing 1 small Onion -- peeled, julienned 1 small Green bell pepper -- seeded, julienned 1 small Red bell pepper -- seeded, julienned 2 tablespoons Chopped garlic 8 ounces Ricotta cheese 8 ounces Grated Mozzarella cheese 8 ounces Grated Parmigiano-Reggiano cheese 1 pinch Crushed red pepper 4 Individual 6-inch pizza dough rounds Preheat the oven to 375 degrees. In one saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the sausage and brown, about 6 to 8 minutes. Remove from the heat, drain and cool completely. In another saute pan, over medium heat, add the remaining oil. Add the onions and peppers. Season with salt and pepper. Saute for 4 to 5 minutes. Add the garlic and remove from the heat. Cool completely. In a mixing bowl, combine the sausage, onion-pepper mixture, cheeses and crushed red pepper. Mix well. Season with salt. Using a fork, dock each round of pizza dough. Divide the mixture into fourths and place in the center of each round of dough. Fold one end of the dough over the other, forming a half-moon shape. Using a fork or your fingers press the ends together, sealing the calzones completely. Place the calzones on a parchment-lined baking sheet. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and serve warm. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 8g Total Fat; (50% calories from fat); 7g Protein; 9g Carbohydrate; 29mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage Stuffed Bell Peppers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Peppers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Ground pork sausage 1 cup Chopped onions 1/2 cup Chopped green bell peppers 1/2 cup Chopped celery Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups Cooked long-grain rice 1/4 cup Chopped green onions, green part only 4 medium Bell peppers -- halved lengthwise, seeds removed 4 tablespoons Dried fine bread crumbs 4 tablespoons Grated Parmesan Reggiano cheese Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Season with Bayou Blast and mix well. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown. Serve hot. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage, Onion And Bell Pepper Brochettes With Grilled Polenta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds assorted sausages -- cut 2" slices = (such as Kielbasa, Linguica, Spicy Italian, and/or Bratwurst) 2 red bell peppers -- stemmed, seeded, and cut into 1" pieces 2 green bell peppers -- stemmed, seeded, and cut into 1" pieces 3 medium yellow onions -- peeled, and cut into 8 wedges Wooden skewers - (8" to 10" long) -- soaked in water for 30 minutes === KICKED UP POLENTA SQUARES === 4 cups water 1 cup polenta 2 teaspoons salt 1/2 cup grated Fontina or Monterey Jack 1 tablespoon minced jalapeño For the Polenta Squares: In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes. Remove the pan from the heat and stir in the cheese and jalapeños until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance. Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill. Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes. Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side. Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 69g Carbohydrate; 0mg Cholesterol; 1078mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage-Cabbage Bake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cabbage Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 3/4 cup Sliced onions 1 cup Diced red apples 3 cups Shredded green cabbage 1 cup Chicken broth 1 pound Prepared pork sausage -- chopped 1 tablespoon Bayou Blast -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 375 degrees. In a large skillet heat oil with onions and apples over medium heat; sweat until onions are tender, about 5 minutes. Fold in cabbage and toss well. Add broth, sausages and season to taste with Bayou Blast. Cook just until cabbage wilts. Transfer mixture to a baking dish. Bake until hot and golden-brown, about 25 minutes. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-043 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 2g Total Fat; (70% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Saute Of Crawfish Over Fried Green Tomatoes With Warm Remoulade Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 cup minced onions 1 pound crawfish tails 12 slices fresh green tomatoes - (abt 1/4" thick) Freshly-ground black pepper -- to taste 1 cup flour 2 eggs -- beaten with 1 tablespoon milk 2 cups fine dried bread crumbs Creole seasoning 1/2 cup vegetable oil 1 tablespoon chopped green onions, green part only === REMOULADE SAUCE === 1/4 cup freshly-squeezed lemon juice 3/4 cup vegetable oil 1/2 cup chopped onions 1/2 cup chopped green onions 1/2 cup chopped green peppers 1/4 cup chopped celery 2 tablespoons prepared horseradish 3 tablespoons Creole or whole-grain mustard 3 tablespoons prepared yellow mustard 3 tablespoons ketchup 3 tablespoons chopped parsley Salt -- to taste Cayenne pepper -- to taste For the Remoulade: Combine the lemon juice, oil, onions, green onions, peppers, celery, horseradish, mustards, ketchup and parsley. Season with salt and cayenne pepper. Place in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or store in the refrigerator in an airtight container. Remoulade will keep for several days in the refrigerator. (Makes 2 cups) In a large saute pan over medium heat, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Add the crawfish tails and season with salt and pepper. Continue to saute for 2 to 3 minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1 minute. Keep warm over low heat. For the tomatoes: Season the tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs, separately with Creole seasoning. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the breadcrumbs, coating completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. Reheat the crawfish sauce. To serve, lay three tomatoes in the center of each plate. Spoon a quarter of the sauce over each plate of tomatoes. Garnish with green onions. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 843 Calories (kcal); 77g Total Fat; (80% calories from fat); 7g Protein; 34g Carbohydrate; 110mg Cholesterol; 257mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saute Of Louisiana Crawfish Vol-Au-Vent Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1/2 cup Minced onions Salt -- to taste Freshly-ground black pepper 1 tablespoon Chopped garlic 1 pound Louisiana crawfish tails Bayou Blast -- see * Note 1 1/2 cups Heavy cream Worcestershire Sauce -- to taste Crystal Hot sauce -- to taste 3 tablespoons Finely-chopped fresh parsley leaves 6 medium Vol-Au-Vent Puff Pastries 1/4 cup Grated Parmigiano-Reggiano cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and continue to saute for 1 minute. Season the crawfish with Bayou Blast. Add the crawfish to the onions. Continue to saute for 2 minutes. Stir in the cream. Season with Worcestershire Sauce and hot sauce. Bring the liquid to a simmer and cook for 4 minutes. Reseason if necessary. Stir in 2 tablespoons of the parsley. Remove from the heat. Spoon the crawfish sauce in the center of each puff pastry. Garnish with the remaining parsley and cheese. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 26g Total Fat; (92% calories from fat); 1g Protein; 3g Carbohydrate; 92mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saute Of Redfish Almandine Served With Brabant Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Worcestershire sauce 1/2 cup Chopped yellow onions 2 Bay leaves 2 Lemons -- peel and pith discarded, cut in half 3/4 cup Heavy cream Creole seasoning -- to taste 1 pound Unsalted butter - (4 sticks) -- plus 2 tablespoons Unsalted butter -- cut 1/2" chips 4 cups Small-diced peeled white potatoes -- (abt 1/2" by 1/2") Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Olive oil -- plus 2 tablespoons Olive oil 2 tablespoons Chopped garlic 1/4 cup Minced shallots 1/2 cup Fine dried bread crumbs 2 tablespoons Finely-chopped fresh parsley leaves 4 Redfish fillets - (6 to 8 oz ea) 1 cup Flour Bayou Blast -- see * Note 1 cup Sliced almonds 1 cup Fried parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size nonreactive saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the butter, whisking constantly until it is completely melted and blended into the mixture. Add the Creole seasoning and stir to mix. Strain through a sieve, set aside and keep warm. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. In a large saute pan, over medium heat, heat 2 tablespoons of the oil. When the oil is hot, add the garlic and shallots. Season with salt and pepper. Saute for 1 minute. Add the potatoes. Saute for 2 minutes. Add 1/2 cup of the Meunire Sauce and mix well. Add the bread crumbs and parsley. Saute for 1 minute. Remove from the heat and keep warm. Season the redfish and flour with Bayou Blast. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add the remaining oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In a saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir in the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with the fried parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 785 Calories (kcal); 62g Total Fat; (68% calories from fat); 14g Protein; 51g Carbohydrate; 77mg Cholesterol; 613mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Beef Tips With Shiitakes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 pound Beef tenderloin trimmings -- cut in 1" cubes 1 cup Sliced shiitake mushroom caps 1/2 cup Sliced shallots 1 cup Cleaned spinach leaves 1/2 cup White wine 3/4 cup Veal stock 1 tablespoon Heavy cream 1 tablespoon Butter Salt -- to taste Freshly ground black pepper -- to taste Chopped parsley -- for garnish Heat the oil in a large skillet. Season the beef with salt and pepper, then sear it in the hot oil, making sure to brown it on all sides. Add the mushrooms and shallots, toss, and continue to cook for 2 minutes. Add the wine and reduce 1 minute. Add the spinach and stock, reduce for 2 minutes. Add cream, butter, and season with salt and pepper to taste. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2234 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 22g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 26mg Cholesterol; 499mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Fiddlehead Ferns Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fiddlehead ferns -- cleaned, trimmed 2 tablespoons Unsalted butter 2 tablespoons Chopped shallots 1 tablespoon Chopped red pepper 1 tablespoon Chopped fresh thyme Salt -- to taste Freshly-ground white pepper -- to taste In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately). While the fiddleheads are cooking, heat the butter in a medium saute pan. Add the shallots and the peppers, cooking for 2 minutes. As you remove the fiddleheads from the water, drain them well and place in the pan with the shallots and peppers. Add the thyme, salt and white pepper. Heat through and serve them up in a pretty bowl. This recipe yields 6 vegetable side-dish servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 4g Total Fat; (91% calories from fat); trace Protein; 1g Carbohydrate; 10mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Flounder With Tomatoes And Olives Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Fresh flounder fillets - (2 fillets) Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Flour -- for dredging 1 Egg -- beaten Oil -- to saute 1 tablespoon Unsalted butter 1 1/2 teaspoons Rinsed capers 8 large Stuffed green olives -- halved 1/4 cup Thinly-sliced red onions 1 1/2 teaspoons Chopped jalapeno peppers 1/2 cup Chopped tomatoes and juices * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the flounder fillets with Bayou Blast. Dust with flour and dip into the beaten egg. In a large skillet heat 1 tablespoon of oil over medium heat. Saute the fillets for 3 minutes on each side, or until they are just done. Set aside and keep warm. Wipe out the skillet. In the same skillet, melt the butter, add the capers, olives, onions, jalapenos, tomatoes and juices. Saute for 2 minutes. Top the flounder with the sauteed mixture, and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 8g Total Fat; (84% calories from fat); 3g Protein; trace Carbohydrate; 109mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Frog Legs With Tomato Garlic Butter Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish & Game Frogs Legs Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Large frog legs Emeril's Essence -- see * Note 1 cup Flour 1/4 cup Garlic Butter -- see * Note 1/4 cup Minced shallots 1/2 cup Peeled, seeded, chopped fresh tomatoes Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Dry white wine 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and"Garlic Butter" recipes which are included in this collection. Cut the frog legs in half. Season both the legs and flour with Essence. Dredge the frog legs in the flour. In a large saute pan, over medium heat, melt the butter. Add the frog legs and saute until golden, about 6 to 8 minutes. Add the shallots and saute for 1 minute. Add the tomatoes and season with salt and pepper. Continue to saute for 1 minute. Add the wine. Continue to simmer for 2 minutes. Stir in the parsley. Remove from the heat and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C14) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Quail With Grit Gravy Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Poultry Quail Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Italian tomatoes 4 four-ounce Quail -- split down the back 1 1/2 teaspoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 tablespoon Oil 2 tablespoons Chopped onion 1 1/2 cups Veal stock 1/2 cup Cooked grits -- leftover is okay 1 tablespoon Chopped green onion Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Butter * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Split the tomatoes lengthwise and roast at 400 degrees for 15 minutes. In a medium saute pan, heat oil. Season quail on both sides with Bayou Blast. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more. Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute. Using a whisk add grits, incorporating them thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes and then stir in the butter. Place quail on two serving plates and top with the sauce. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 13g Total Fat; (83% calories from fat); 1g Protein; 4g Carbohydrate; 16mg Cholesterol; 933mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Rock Shrimp In Creole Cream Sauce In Puff Pastry Vol-Au-Vent Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 frozen puff pastry sheet 1 egg -- lightly beaten 1 pound frozen rock shrimp - (70 to 90 count) 1 tablespoon Emeril’s Creole Seasoning -- see * Note 1 tablespoon olive oil 2/3 cup chopped green onions 1 teaspoon Worcestershire sauce 1 teaspoon Crystal Hot Sauce 2 cups heavy cream 2 tablespoons unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding. With a sharp knife, divide the pastry in half. Cut each pastry half into 4 equal triangles. With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through. Put them on the prepared baking sheet and brush the tops lightly with the beaten egg. Bake until golden brown, 8 to 10 minutes. Set aside to cool while preparing the shrimp. Season rock shrimp with Creole seasoning. In a large skillet over high heat, sauté rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated. Add green onions, Worcestershire and hot pepper sauce and cook for 1 minute. Add the cream, bring to a boil and reduce heat to a simmer. Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes. Add butter and whisk thoroughly to combine, about 1 minute. Season with salt and pepper. With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A08) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 39g Total Fat; (80% calories from fat); 4g Protein; 16g Carbohydrate; 113mg Cholesterol; 115mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Shrimp And Warm Remoulade Sauce Over Pasta Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === REMOULADE === 1 teaspoon White vinegar 1 tablespoon Ketchup 1 teaspoon Worcestershire sauce 1 teaspoon Minced garlic 2 Hard-boiled eggs 1 teaspoon Paprika 1/2 teaspoon Ground bay leaf 1 Celery stalk -- diced 2 tablespoons Chopped parsley 2 tablespoons Chopped green onions 1 tablespoon Creole mustard 1 teaspoon Yellow mustard 1 tablespoon Chopped onions 1 teaspoon Lemon juice 1 teaspoon Salt 1 cup Olive oil === SHRIMP & PASTA === 1 tablespoon Olive oil 12 large Shrimp -- peeled, deveined 1 tablespoon Emeril’s Essence -- see * Note 2 tablespoons White wine 1/2 pound Angel hair pasta -- cooked al dente, xx -- tossed with olive oil 1/2 cup Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 2 tablespoons Chopped chives Grated Parmigiano-Reggiano cheese 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the remoulade: In a food processor, puree all the ingredients except for the oil until smooth. With the machine running, slowly drizzle the oil in until the sauce is thickened. Season the shrimp with Emeril’s Essence. In a saute pan, heat the olive oil. When the pan is hot, saute the shrimp for 2 minutes on each side. Deglaze the pan with the white wine. Add the remoulade and simmer for 2 minutes. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl and season with the cheese, salt and pepper. Place a nest of the pasta in the center of the plate. Place the shrimp around the pasta. Spoon the sauce over the pasta and shrimp. Garnish with the chives, cheese, and peppers. This recipe yields 2 servings. Comments: The original recipe title as listed is “Sauteed Shrimp And Warm Remoulade Sauce Over Angel Hair Pasta”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1589 Calories (kcal); 123g Total Fat; (69% calories from fat); 29g Protein; 92g Carbohydrate; 267mg Cholesterol; 1356mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Herbed Profiteroles Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Unsalted butter 1 cup Milk 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground white pepper 1 cup All-purpose flour 1/2 teaspoon Baking powder 5 Eggs 1 tablespoon Assorted chopped fresh herbs (such as basil, parsley, thyme) 1 tablespoon Grated Parmesan cheese Preheat oven to 375 degrees. In a medium saucepan heat butter and milk over high heat, whisking until butter melts and mixture comes to a boil. Stir in salt and pepper. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture comes away from the sides of pan and forms a ball of dough. Remove from heat and turn into a bowl. Use an electric mixer to beat in 5 eggs, one at a time. Make sure each egg is thoroughly incorporated before adding next. Add herbs and cheese, stirring until thoroughly incorporated. Use a pastry bag without a tip to pipe 16 generous golf ball-size blobs of dough onto an ungreased baking sheet. Bake until golden-brown, smooth on the bottom, and dry inside, about 25 minutes. Remove from oven and allow to cool. May be made ahead; do not refrigerate. This recipe yields 16 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-008 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 8g Total Fat; (63% calories from fat); 3g Protein; 7g Carbohydrate; 76mg Cholesterol; 113mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Lobster Custard Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 1 quart Cream 1 Garlic head -- split in half 7 Egg yolks 2 tablespoons Minced shallots 1/2 cup Cognac 1 pinch Cayenne pepper 2 pounds Lobster meat -- chopped Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Lobster American Sauce -- warm - see * Note 1 whole Lobster tail meat - (6 oz) -- cooked 2 whole Lobster claws meat -- cooked 4 Fried spinach leaves 1 tablespoon Finely-chopped parsley * Note: See the "Lobster American Sauce" recipe which is included in this collection Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, and lobster meat. Season with salt and pepper. Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes 2/3 of the way up the ramekins. Bake for 45 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin. Spoon the Lobster American Sauce in the center of the plate. Carefully invert the custard onto the sauce. Slice the tail meat and arrange the meat on top of the custard. Garnish with the lobster claws, fried spinach, and parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2361 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 656 Calories (kcal); 49g Total Fat; (72% calories from fat); 36g Protein; 7g Carbohydrate; 536mg Cholesterol; 516mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Napoleon Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 rectangles Puff pastry - (3 1/2" by 2 1/2" each) 2 tablespoons Olive oil 1 cup Chopped shiitake mushrooms -- plus 1 cup Sliced shiitake mushrooms 1 tablespoon Minced shallots 1 teaspoon Chopped garlic 1/2 cup Macadamia nuts -- toasted and chopped Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Chicken or mushroom stock -- (up to 3/4 cup) 1/4 cup Mayonnaise Truffle shavings or truffle oil === GARNISH === 3 tablespoons Assorted chopped herbs (such as parsley, chives and tarragon) Preheat oven to 450 degrees. Using a fork, prick puff pastry disks all over, transfer to baking sheet and chill again, if at all softened. Bake in center of oven until pastry is golden brown and crisp, about 10 minutes. Cool disks completely on wire racks. Heat oil in a skillet over medium-low heat and sweat sliced mushrooms until tender. Add chopped mushrooms, shallots and garlic and moisten with stock. Cook until mushrooms have absorbed most of stock. Stir in nuts. Generously season to taste with salt and pepper. To assemble, spread 1/4 of mushroom filling on each of two pastry layers, top with each with another pastry, and repeat with the remaining 1/2 of mushroom filling, ending with plain pastry on top. Stir truffle flavoring into mayonnaise and spread a thin layer over top. Sprinkle with chopped herbs. Serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-117 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 557 Calories (kcal); 62g Total Fat; (93% calories from fat); 3g Protein; 6g Carbohydrate; 10mg Cholesterol; 159mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Profiterole With Lobster And Truffle Oil Croquembouche Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : First Course Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === LOBSTER WITH TRUFFLE OIL === 2 egg yolks 1 lemon -- juiced 1 1/4 cups olive oil 2 tablespoons white truffle oil Salt -- to taste Freshly-ground white pepper -- to taste 4 lobsters - (1 3/4 lb ea) -- cooked, cleaned, and meat cut into bite-size pieces 1/4 cup chopped red onion 2 teaspoons chopped tarragon 2 teaspoons chopped chives === GASTRIQUE === 2 teaspoons tangerine zest 1 cup sugar 1 cup champaigne vinegar Salt -- to taste === PROFITEROLES === 1 stick unsalted butter 1 cup milk 1/2 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1 cup flour 1/2 teaspoon baking powder 5 eggs 1 tablespoon assorted chopped fresh herbs, such as chives, tarragon and basil 1 teaspoon lemon zest For the Lobster With Truffle Oil: In the bowl of a food processor combine egg yolks and lemon juice and pulse to combine. While the motor is running, add olive oil and truffle oil in a slow but steady stream until incorporated and emulsified. Season with salt and white pepper to taste. Transfer mayonnaise to a bowl and add lobster meat along with chopped red onion, chopped tarragon, and chopped chives. Taste and season with salt and white pepper if necessary. Refrigerate until ready to serve. For the Gastrique: Combine all ingredients in a saucepan and heat over high heat until sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Once gastrique has reached desired stage of doneness, transfer to a cool bowl to keep from burning. Drizzle while still hot over profiteroles. For the Profiteroles: Preheat oven to 425 degrees. In a medium saucepan heat butter and milk over high heat until mixture comes to a boil. Stir in salt and pepper. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture pulls away from sides of pan and forms a ball of dough. Remove from heat and turn into a bowl. Using an electric mixer, add eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Add herbs and lemon zest and stir until incorporated. Line a baking sheet with parchment paper. Transfer mixture to a pastry bag with no tip and pipe out 16 generous, golf-ball sized portions of dough. Bake for 10 minutes, until puffed up and then reduce temperature to 375 degrees and bake until golden brown, and pastries feel light to the touch and are dry inside, about 25 minutes. Cool on a cooling rack. Using a spoon, slice off the very top of the profiteroles and fill with the lobster and truffle oil filling. Arrange on a platter and drizzle with the gastrique. This recipe yields 8 servings as a first course. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A17) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 630 Calories (kcal); 50g Total Fat; (70% calories from fat); 7g Protein; 40g Carbohydrate; 205mg Cholesterol; 217mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sazerac Cocktail Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lump sugar 3 drops Peychaud's bitters 1 dash Angostura bitters 1 jigger rye whiskey 1 dash Herbsaint or Pernod 1 lemon peel strip Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately. This recipe yields 1 drink. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C76) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Scallop Radicchio Cups Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large Radicchio leaves 2 tablespoons Oil Salt -- to taste Freshly-ground black pepper -- to taste 8 large Sea scallops 1/2 cup Bread crumbs -- seasoned with 1 teaspoon Bayou Blast -- see * Note 3/4 cup Chopped pancetta 1/2 tablespoon Chopped lemon zest 2 tablespoons Balsamic vinegar 1/2 cup Olive oil Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill. Brush radicchio leaves with 1 tablespoon oil and season with salt and pepper. Grill leaves 2 minutes per side, until softened and lightly browned. Set aside to cool. Preheat broiler. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a saute pan, preferably non-stick, over very high heat and briefly sear scallops on both sides. Wrap scallops in grilled leaves, place seam-side down in a shallow baking dish, and top with seasoned bread crumbs; broil just until bread crumbs brown. Meanwhile, in a saucepan, heat pancetta until brown and crispy; stir in zest, vinegar and olive oil and heat until warmed through; season to taste with salt and pepper. To serve, top 2 radicchio cups per serving with warm vinaigrette and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-104 broadcast 01-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 35g Total Fat; (82% calories from fat); 5g Protein; 11g Carbohydrate; 7mg Cholesterol; 152mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scallop, Confit Of Wild Mushroom And Black Truffle Dome Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Bay scallops -- seared 1/2 cup Brunoise potatoes -- blanched 1/2 cup Brunoise carrots -- blanched 2/3 cup Confit mushrooms -- sliced, sauteed 1 1/2 cups Mushroom broth Salt -- to taste Freshly-ground black pepper -- to taste 12 slices Black truffle -- thin slices 2 teaspoons Truffle oil 1 Puff pastry sheet (11” by 14”) 1 Egg -- beaten 1/4 cup Grated Parmigiano-Reggiano Cheese Truffle oil -- for drizzling 1 Black truffle -- for shaving 2 tablespoons Chopped chives Preheat the oven to 350 degrees. Place the scallops in four individual ramekins (4-ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add 1/4 cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil. For the pastry: With a 4 1/2-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin. Using your hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmigiano-Reggiano cheese. Season with salt and pepper. Bake for 15 to 20 minutes or until the pastry is golden-brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with cheese and shaved black truffles. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2309 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 1g Total Fat; (38% calories from fat); 4g Protein; 1g Carbohydrate; 52mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scallops With Andouille Crust Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sausage Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bread crumbs 1/2 cup Andouille sausage -- chopped, cooked, -- drained of all fat 2 tablespoons Grated Parmesan cheese 3 tablespoons Olive oil 6 large Sea scallops 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat broiler, or heat oven to 425 degrees. In a small bowl combine bread crumbs, Andouille sausage, Parmesan and 2 tablespoons oil and mix well. Season scallops with Bayou Blast. Heat an ovenproof saute pan over high heat, add remaining oil and sear scallops, turning once, to seal in juices. Top each scallop with some bread crumb mixture. Bake just until tops begin to brown. Serve immediately, garnished with chopped parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-078 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 883 Calories (kcal); 50g Total Fat; (50% calories from fat); 28g Protein; 80g Carbohydrate; 28mg Cholesterol; 1214mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Schnitzel A La Holstein Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 four-ounce Veal slices, inside round Salt -- to taste Freshly-ground black pepper -- to taste Flour -- for dredging 1 Egg -- beaten with 1/4 cup Milk -- for the egg wash Seasoned bread crumbs -- for coating Oil -- for pan frying 2 Eggs 4 Anchovies -- rinsed 2 tablespoons Unsalted butter 1 Lemon -- split 1 tablespoon Chopped parsley 1 teaspoon Capers -- rinsed Working with one piece of veal at a time, place the veal slice between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat until 1/4-inch thick, being careful not to make any tears in the meat. Repeat with the remaining piece of veal. Season the veal with salt and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow excess to drip off. Coat in the bread crumbs. Heat 3/4 cup of oil in a large skillet until very hot. Place the veal pieces into the oil. (A sign of a good schnitzel is when the breading "bubbles" up while pan frying.) Cook until golden brown, about 2 minutes. Flip and cook until golden. Remove and keep warm on a service platter. Remove the excess oil from the skillet. Crack the eggs into the skillet, season and cook perfect sunny-side up eggs. Place a cooked egg on top of each veal schnitzel. Criss cross the egg with 2 anchovies each. In the same pan, brown the butter, squeeze in the lemon juice, add the parsley and capers and pour the sauce over the entire platter. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2260 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 - - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 20g Total Fat; (71% calories from fat); 12g Protein; 5g Carbohydrate; 322mg Cholesterol; 408mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scrambled Eggs With Fresh Oysters And Chiles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Oysters Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Flour Salt -- to taste Freshly ground black pepper -- to taste 1 cup Fresh shucked oysters - (abt 10 to 12) 3 tablespoons Olive oil 1 tablespoon Sesame oil 1 tablespoon Minced ginger 1/4 cup Chopped green onion 1 tablespoon Minced fresh red chile pepper -- of your choice 2 tablespoons Soy sauce 4 large Eggs -- lightly beaten In a bowl, season the flour, with salt and pepper, and dredge the oysters. Shake off the excess flour. In a deep saute pan heat the oils until hot and fry the oysters on both sides for 2 to 3 minutes. Remove and drain on paper towels and then set aside. To the same saute pan, add the ginger, green onions, and chile to the hot oil, stir and cook for 1 minute. Meanwhile, stir the soy sauce into the lightly-beaten eggs. Now add the egg mixture to the saute pan, and scramble until they are as dry as you prefer. Transfer eggs to a serving plate and top with oysters. Serve immediately. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2239 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 18g Total Fat; (73% calories from fat); 7g Protein; 7g Carbohydrate; 187mg Cholesterol; 570mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scrod Pate Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Scrod -- trimmed Salt -- to taste Freshly ground white pepper -- to taste 4 tablespoons Unsalted butter -- softened 1 cup Fresh bread crumbs 2 tablespoons Lemon juice 1 teaspoon Chopped lemon zest 1 pinch Nutmeg 1 tablespoon Parsley 2/3 cup Half-and-half Preheat oven to 400 degrees. Season and oil the scrod, and place in a baking dish. Bake for 10 minutes or until the fish is just done, and still moist inside. Allow to cool. In the work bowl of your food processor place scrod, butter, bread crumbs, lemon juice, zest, nutmeg, parsley, and puree for 2 minutes, stopping once to scrap down the sides of the work bowl. Add the half and half and process until incorporated. Taste and re-season if necessary. Pour into a small serving bowl and let chill for 1 hour. Serve surrounded by some croutons and raw vegetables. This recipe yields about 2 1/2 cups of scrod pate. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 48g Total Fat; (78% calories from fat); 4g Protein; 25g Carbohydrate; 125mg Cholesterol; 251mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Au Gratin Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 4 tablespoons All-purpose flour 2 1/2 cups Whole milk Salt -- to taste Freshly-ground white pepper -- to taste 3/4 cup Freshly-grated Parmigiano-Reggiano cheese 1 pint Oysters , with liquor (preferably Louisiana oysters) 1 dozen Medium-size shrimp -- peeled, deveined 1/2 pound Crawfish tails Preheat oven to 400 degrees. In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for 1 minute. Then whisk in milk, a little at a time. Season with salt and pepper. Bring liquid to boil and then reduce heat to medium-low. Simmer liquid for 4 to 6 minutes. Remove from heat and stir in 1/2 cup of the cheese. In a bowl combine the oysters, shrimp and crawfish, and season with salt and pepper. Now stir in the milk mixture, season, and mix thoroughly. Lightly grease 12 individual pie tins. Spoon mixture into each pie tin. Sprinkle each with remaining cheese. Place in oven and bake for about 8 to 10 minutes or until bubbly. Remove from oven and serve warm. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-26-1998 - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 6g Total Fat; (66% calories from fat); 2g Protein; 4g Carbohydrate; 17mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Chowder Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 cups chopped yellow onions 1 cup chopped celery 1/2 cup diced carrot Salt Cayenne pepper 4 bay leaves 1 teaspoon chopped garlic 4 cups clam juice 3 cups tomatoes 1 1/2 pounds new potatoes -- quartered 2 cups fresh sweet corn kernels 1/2 cup finely-chopped fresh parsley 4 pounds raw assorted cleaned shellfish, (medium shrimp, shucked oysters, crabmeat, diced lobster meat, whole mussels and clams, etc) 2 tablespoons finely-chopped fresh parsley leaves In a large saucepan, over medium heat, add the oil. When the oil is hot, stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Sauté for 6 minutes, or until the vegetables are soft and tender. Stir in the clam juice and tomatoes and bring up to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls. This recipe yields about 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 2g Total Fat; (11% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 409mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Gumbo Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Crab Oysters Seafood Shellfish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Light Roux -- see * Note 3 quarts Seafood stock 1 pound Shrimp - (35 count) -- peeled, deveined 1 pound Lump crabmeat 2 dozen Shucked oysters -- liquid reserved 1 pound Crab claw meat 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped green peppers 1 cup Chopped green onions 1/2 cup Chopped parsley Salt -- to taste Freshly-ground black pepper-- to taste Cayenne pepper -- to taste 2 cups Steamed rice File powder -- to taste * Note: See the "Light To Dark Roux" recipe which is included in this collection. In a large cast-iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 1g Total Fat; (8% calories from fat); 22g Protein; 6g Carbohydrate; 68mg Cholesterol; 659mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Okra Gumbo Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Chopped onions 1/4 cup Chopped celery 1/4 cup Chopped green bell peppers 1/4 cup Chopped red bell peppers 1 tablespoon Salt Freshly-ground black pepper 1/2 cup Peeled, seeded, chopped Italian plum tomatoes 2 tablespoons Finely-chopped fresh garlic 1 tablespoon Finely-chopped fresh shallots 2 quarts Fish stock 1 cup Diced firm-fleshed fish - (abt 1/2 lb) (such as grouper, tile, monk or sea bass) 1 teaspoon Worcestershire sauce 1/2 teaspoon Hot sauce 6 Bay leaves 1 tablespoon Minced fresh basil 1 teaspoon Minced fresh oregano 1 teaspoon Stemmed fresh thyme 1 cup Fresh shrimp - (abt 1/2 lb) -- peeled, deveined 1 cup Sliced fresh okra - (abt 8 large) 2 teaspoons Bayou Blast -- see * Note 1 cup Shucked fresh oysters in their liquor 1 cup Fresh lump crabmeat -- picked over 1 teaspoon File powder (ground sassafras) (available in specialty food stores) 4 cups Cooked white rice * Note: See the "Bayou Blast - {Emeril’s Creole Seasoning}" recipe which is included in this collection. Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of the pepper-mill and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more. Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium. Stir in shrimp, okra and Bayou Blast, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions. This recipe yields 12 first-course or 8 main-course servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-011 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 10g Total Fat; (36% calories from fat); 6g Protein; 31g Carbohydrate; 29mg Cholesterol; 1104mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Risotto Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Rice Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Chopped onions Salt -- to taste Freshly-ground white pepper -- to taste Freshly-ground black pepper -- to taste 6 cups Seafood stock 1 teaspoon Chopped garlic 1 pound Arborio rice - (2 cups) 2 pounds Assorted Mediterranean shellfish and seafood 1 tablespoon Butter 1/4 cup Heavy cream 1/2 cup Freshly-grated Parmigiano-Reggiano cheese 3 tablespoons Chopped green onions, green part only 2 tablespoons Finely-chopped fresh parsley leaves In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper and add to the rice. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 6g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 14mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Bay Scallops With Fresh Sweet Corn And Truffles Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 pound Bay scallops Emeril's Essence -- see * Note 1 tablespoon Butter 2 ears Sweet corn -- kernels removed (about 1 cup of kernels) 1/2 cup Heavy cream Salt -- to taste Freshly-ground white pepper -- to taste 1 Black truffle Drizzle of truffle oil 3 long Chives 1 tablespoon Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the butter. Saute the corn for 2 to 3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens. Season with salt and pepper. In a saute pan, heat the olive oil. Season the scallops with Essence. Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the corn. Shave the truffles over the scallops and drizzle with the truffle oil. Garnish with long chives and chopped chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 504 Calories (kcal); 43g Total Fat; (73% calories from fat); 14g Protein; 20g Carbohydrate; 116mg Cholesterol; 186mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Beef Carpaccio With Shaved Artichokes, Truffle Oil Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece beef tenderloin - (6 oz) Creole seasoning -- to taste Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 fresh artichokes 1/2 fresh lemon White truffle oil 2 ounces Parmesan-Reggiano cheese Season the tenderloin with olive oil and Creole seasoning. Heat a medium skillet over medium heat. Add the tenderloin and sear for 2 minutes on each side. Remove from the heat and cool completely. Wrap tightly in plastic wrap and place in the freezer and freeze for 1 hour. Remove from the freezer and slice into 6 equal pieces. Place each piece between two sheets of plastic wrap. Using a meat mallet, pound out each piece very thin. Keep between the plastic wrap until ready to use. Place in the refrigerator until ready to use. Trim off the leaves of the artichokes. Using a mandoline, slice the artichoke into thin slices. Lightly toss the artichokes with lemon juice to prevent browning. Season with salt and pepper. To serve, place the carpaccio over each serving plate. Place a thin layer of the artichokes over the meat. Garnish with a drizzle of the truffle oil and the cheese. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D33) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Duck Breast With Pear And Balsamic Compote Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 3/4 cup White wine 1/2 cup Dried red currants 2 Pears, skin on -- diced small 2 tablespoons Balsamic vinegar Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces Seared duck breast -- seasoned with Emeril’s Essence -- see * Note 1 cup Shallot reduction (any dark stock can be used preferably -- duck stock) 1 Long chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a sauce pot, dissolve the sugar in the white wine and simmer for 1 to 2 minutes. Add the dried red currents to plump them. In a separate bowl, toss the pears with the balsamic vinegar, add to the sauce pot and cook for 3 to 4 minutes, stirring occasionally. Season with salt and pepper. The mixture should be tender but the pear pieces should still be intact. To assemble, carve the duck breast and place half of the compote in the center of the plate and fan the breast over the compote. Spoon the reduced sauce over the meat. Place two long chives over the compote making an X. Essence the rim. This recipe yields 2 servings. Comments: The original recipe title as listed is “Seared Duck Breast With Pear And Balsamic Compote With Shallot reduction”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 52g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Foie Gras w Dried Fruit Sauce & Grilled Apples Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SAUCE === 1 tablespoon Olive oil 1 tablespoon Minced shallots 1/2 teaspoon Minced garlic 1/4 cup Dried apricots 1/4 cup Dried cherries 1/4 cup Dried blueberries 1 cup Veal reduction Salt -- to taste Freshly-ground black pepper -- to taste === GRILLED APPLES === 2 Granny Smith apples -- sliced 1” rings 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 4 slices Foie gras - (4 oz ea) Emeril’s Essence -- see * Note 3 Long chives 2 tablespoons Chopped chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. For the sauce: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the dried fruit and saute for 1 minute. Cover the sauteed fruit with the veal reduction. Season with salt and pepper. Simmer the sauce for 3 to 4 minutes. For the apples: Completely coat each ring with the olive oil. Season with salt and pepper. Place the apple rings on the hot grill. Grill for 1 to 2 minutes on each side. Remove from the grill and julienne. For the foie: Season each side of the foie gras slice with salt, pepper and Emeril’s Essence. In a smoking hot saute pan, sear each side of the foie gras for 1 to 2 minutes on each side. Remove the foie from the pan and whisk the foie fat directly into the dried fruit sauce. To assemble, arrange the julienned grilled apples like a nest in the center of the plate. Place the foie gras directly on top of the apples. Spoon the sauce over the foie and around the plate. Garnish with the long chives, chopped chives, and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 427 Calories (kcal); 21g Total Fat; (42% calories from fat); 2g Protein; 61g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Foie Gras With Pain Perdu And Fresh Cranberry Compote Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1/4 cup heavy cream 1 pinch freshly-ground cinnamon Salt -- to taste 8 slices French bread diagonally cut 1/2" thick 1/4 cup clarified butter 1 lobe grade-A foie gras, cleaned Freshly-ground black pepper -- to taste 1 recipe Fresh Cranberry Compote II -- (see recipe) 1 tablespoon finely-chopped fresh parsley leaves In a shallow baking pan, beat the eggs with cream and cinnamon. Season with salt. Dip each piece of bread into egg mixture, allowing each piece to sit in the liquid for a couple of minutes. In a large sauté pan, melt the butter. Pan-fry the bread until golden brown on both sides, about 2 minutes. With a warm knife, slice the foie gras, diagonally, into 1-inch pieces. Season both sides with salt and pepper. Heat a large sauté pan, over medium heat. Add the foie gras and sear for 1 minute on the first side and 2 minutes on the second side. Remove and drain on paper towels. Add the Cranberry Compote to the foie gras fat. To assemble, place a piece of the pain perdu in the center of each serving plate. Lay a piece of foie gras over the bread. Spoon some of the Cranberry Compote over the foie gras. Garnish with parsley. This recipe yields 8 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 10g Total Fat; (92% calories from fat); 2g Protein; trace Carbohydrate; 73mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Fois Gras With Caramelized Apples Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Grade-A fois gras - (3 oz ea) -- cleaned Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Flour 1 cup Small-diced unpeeled green apples 2 tablespoons Sugar 1/2 cup Calvados 4 Toast points - (3" by 2" by 1/4") Heat a saute pan, over medium heat. Season both sides of the fois gras with salt and pepper. Season the flour with salt and pepper. Dredge the fois gras in the flour, coating completely. Sear the fois gras for 1 minute on each side. Remove from the pan and drain on paper towels. Add the apples and sugar to the fois fat. Saute for 1 minute. Remove the pan from the heat and add the Calvados. Place back on the heat and flame the liquor. Shake the pan back and forth several times until the flame dies out. To assemble, place the croutons in the center of each plate. Place a piece of fois gras on top of each crouton. Spoon the apple sauce over the fois gras and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Grouper With Peasant Meat Juices Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 grouper fillets - (6 oz ea) Creole Seasoning -- to taste 4 tablespoons olive oil 1 medium eggplant -- peeled and diced 1 cup chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup chopped peeled seeded fresh Italian plum tomatoes 1/4 pound large pimiento-stuffed green olives -- halved 1 tablespoon chopped garlic 3 tablespoons chopped green onions, green parts only 1 tablespoon finely-chopped fresh parsley 1 tablespoon shredded fresh basil leaves 1/2 teaspoon chopped fresh thyme leaves 2 cups veal reduction Celery Root Mashed Potatoes -- (see recipe) Season both sides of the fillets with Creole Seasoning. Heat a large non-stick saute pan, over medium heat, add 2 tablespoons of the oil. Sear the fillets for 2 to 3 minutes on each side. Remove from the pan and set aside. Add the eggplant and onions to the pan. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions, and herbs. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to the pan. Cook for another 2 minutes, basting the fillets with the sauce. Remove from the heat. To serve, mound the potatoes in the center of each plate. Lay each fillet on top of the potatoes. Spoon the sauce around the grouper. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C62) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 14g Total Fat; (70% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Pork Medallions Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 8 Pork loin medallions - (2 to 3 oz ea) Emeril’s Essence -- see * Note 16 Roasted shallots Fried parsnips strips 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large saute pan, heat the olive oil. Season the medallions with Emeril’s Essence. Add the medallions and sear for 2 to 3 minutes on each side. Mound the cabbage in the center of the plate. Place the medallions around the cabbage. Garnish with the roasted shallots, parsnip strips, green onions and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Salmon Or Pan-Fried Snapper With Sauteed Vegetables Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Salmon fillets - (6 to 8 oz ea) Emeril's Essence -- see * Note 3 tablespoons Olive oil 4 Red snapper fillets - (6 to 8 oz ea) 1/2 cup Flour 1/2 cup Vegetable oil 4 cups Julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, and shiitake mushrooms Salt -- to taste Finely-ground white pepper -- to taste 1 cup Lemon Butter Sauce -- see * Note Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Lemon Butter Sauce" recipes which are included in this collection. Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely. In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil. Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side. Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes. To serve, spoon the 1/4 cup of Lemon Butter Sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Seared Salmon Or Pan-Fried Snapper With Sauteed Vegetables And A Drizzle Of Lemon Butter Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C02) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 38g Total Fat; (86% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Salmon With A Wild Mushroom And White Bean Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle Merlot Red Wine 1 small onion -- quartered 2 celery stalks -- chopped 2 carrots -- peeled, chopped 1 bay leaf 3 tablespoons olive oil 2 tablespoons chopped shallots 1 pound shiitaki mushrooms -- cleaned, steamed, and thinly sliced Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon chopped garlic 2 cups cooked navy white beans 2 cups veal reduction 1 tablespoon finely-chopped fresh parsley leaves 1 tablespoon butter 4 salmon fillets - (6 oz ea) -- skin off Creole Seasoning -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce heat to medium-low and simmer until the liquid reduces by half, about 35 to 40 minutes. Remove from the heat and strain. Set aside, keeping warm. In a large sauté pan, over medium heat, add 1 tablespoon of the oil. Add the shallots and mushrooms. Season with salt and pepper. Sauté until the mushrooms start to wilt, about 3 to 4 minutes. Stir in the garlic and white beans. Season with salt and pepper. Sauté for 1 minute. Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm. Season both sides of the salmon with Creole seasoning. In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium-rare. Spoon some of the mushroom/bean mixture in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the wine syrup over each salmon fillet. Garnish with green onions. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C82) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 13g Total Fat; (76% calories from fat); 1g Protein; 8g Carbohydrate; 8mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Scallops w Porcini Relish & Truffle Butter Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Butter -- at room temperature 1/4 cup White truffle oil 1 cup White wine 1 tablespoon Minced shallots 1 teaspoon Chopped garlic Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Heavy cream 6 large Sea scallops Freshly-ground black pepper -- to taste 2 tablespoons Olive oil 1 Fresh corn ear, scrapped from the cob 1/4 pound Crabmeat -- picked over 6 Fresh porcini mushrooms -- cleaned, sliced thin 1 tablespoon Chopped chives 1 1/2 cups Mashed potatoes -- hot 1 small Black truffle In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Season the scallops with salt and pepper. In a saute pan, over medium-high heat, add one tablespoon of the oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. In another saute pan, heat the remaining tablespoon of oil. When the oil is hot, add the corn. Season with salt and pepper. Saute for 3 minutes. Add the crabmeat and mushrooms. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and stir in the chives. To serve, spoon 1/4 cup of the sauce in the center of each plate. Spoon 1/2 cup of the potatoes in the center of the sauce. Spoon the relish over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish with shaved truffles and chives. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B67) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 475 Calories (kcal); 44g Total Fat; (86% calories from fat); 7g Protein; 8g Carbohydrate; 129mg Cholesterol; 517mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Scallops With Asparagus Relish Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Asparagus Main Dish Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Asparagus 2 tablespoons Diced red pepper 1 tablespoon Diced shallots 1 tablespoon Chopped fresh dill Juice of 1 lemon 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped onion 1/2 cup Chicken stock (or 1/2 cup asparagus blanching liquid) 1 tablespoon Heavy cream 2 tablespoons Butter 4 large Sea scallops 1 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1 tablespoon Oil === GARNISH === Chopped fresh dill * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Peel, blanch, and cool the asparagus, cut into 1 inch pieces, tips and stalks separated. Make relish: In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and olive oil. Season to taste with salt and pepper. Set aside. Make sauce: In a saucepan combine asparagus bottoms, onion and stock. Simmer 12 minutes. Add cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and puree sauce. Strain and keep warm. Season scallops with Bayou Blast. Heat oil in a small saute pan and sear scallops 4 minutes on each side, or until golden-brown and cooked through. Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with chopped dill. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-124 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 28g Total Fat; (85% calories from fat); 5g Protein; 5g Carbohydrate; 48mg Cholesterol; 691mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Scallops With Pepper Arugula And Tangerine Gastrique Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Scallops Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1/2 cup Rice wine vinegar 1/2 cup Fresh tangerine juice 5 Fresh bay scallops 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Arugula -- cleaned 1 tablespoon Extra-virgin olive oil 1 Tangerine -- peeled and sliced 2 ounces Parmigiano-Reggiano cheese For the gastrique: In a sauce pot, combine the sugar, rice wine vinegar, and tangerine juice. Bring up to a boil and reduce to a simmer. Reduce until the liquid is a syrup. About 15 to 20 minutes. For the scallops: In a saute pan, heat the olive oil. Season each side of the scallops with salt and pepper. When the pan is smoking hot, add the scallops. Sear the scallop on one side until golden-brown, about 2 to 3 minutes. Turn the scallop over and sear the other side until golden, about 2 to 3 minutes. For the salad: In a mixing bowl, toss the arugula and extra-virgin olive oil together. Season with salt and pepper. To assemble, mound the arugula in the center of the platter. Arrange the scallops around the arugula. Drizzle the gastrique over the entire platter. Garnish with the tangerine slices, shaved Parmigiano-Reggiano cheese, and black pepper. This recipe yields 2 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2311 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 14g Total Fat; (21% calories from fat); 1g Protein; 108g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Scallops With Portobello Mushroom And Truffle Emuslion Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE EMULSION === 2 teaspoons olive oil 2 tablespoons chopped shallots 1/2 teaspoon chopped garlic 1/2 cup chopped portobello mushrooms 1/4 cup chopped peeled seeded tomatoes 1/4 cup veal reduction 1 large egg 1 tablespoon Dijon mustard 2 tablespoon fresh lemon juice Salt -- to taste Freshly-ground white pepper -- to taste 1 cup vegetable oil 1/4 cup truffle oil === FOR THE SCALLOPS === 24 large sea scallops -- cleaned Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil 2 fresh black truffles -- (not canned) 2 ounces freshly-grated Parmigiano-Reggiano cheese 2 tablespoons chopped chives For the Emulsion: In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots. Saute for 1 minute. Add the garlic and mushrooms. Continue to saute for 1 minute. Add the tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Cook until all of the liquid has evaporated, about 2 minutes. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, combine the mushroom mixture, egg, mustard and lemon juice. Season with salt and pepper. Process until smooth. With the machine running, slowly add in the vegetable oil. Continue processing with the truffle oil. Season with salt and pepper. Cover and refrigerate until ready to use. For the Scallops: Season the scallops with salt and pepper. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the scallops and sear for 3 to 4 minutes on each side. Place a scallop in the center of each serving plate. Drizzle the emulsion over each scallop. Shave the truffles over the sauce. Garnish with a sprinkle of cheese and chives. This recipe yields 24 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D65) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 11g Total Fat; (90% calories from fat); 2g Protein; 1g Carbohydrate; 11mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Shrimp With Basil Oil Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Fresh basil leaves - (packed) 1 teaspoon Minced shallots 1 teaspoon Minced fresh garlic 1/2 teaspoon Salt Freshly-ground black pepper -- to taste 3/4 cup Olive oil 24 large Shrimp - (abt 1 1/2 lbs) -- peeled, deveined 1 tablespoon Bayou Blast -- see * Note === GARNISH === 1/4 cup Finely-chopped red bell peppers 1/4 cup Finely-chopped green onion * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Make basil oil: Puree basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator. Toss shrimp with Bayou Blast until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes. Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-013 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 41g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Snapper With Crawfish Couche Couche Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crayfish Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 1 cup Chopped onions Emeril's Essence -- see * Note 1 ear Sweet corn, kernels scraped from the cob 2 teaspoons Chopped garlic 1 pound Crawfish tails 2 cups Yellow cornmeal 1 cup Flour 1 teaspoon Salt 1 tablespoon Sugar 1 teaspoon Baking powder 1/4 teaspoon Cayenne 1 Egg -- beaten 1 cup Milk 1/2 cup Chicken stock 3 tablespoons Vegetable oil 6 Red snapper fillets - (6 to 8 oz ea) 2 cups Tasso Maque Choux I -- see * Note * Note: See the "Emeril's Essence Information" and "Tasso Maque Choux I" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with Emeril's Essence. Add the corn and continue to saute for 1 minute. Add the garlic and crawfish and continue to saute for 1 minute. Season with Essence. Remove from the heat and cool. In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne. Add the egg, milk and chicken stock and mix well, but do not beat. Fold in the crawfish mixture. In a 10-inch cast-iron skillet over medium heat, add the vegetable oil. When the oil is hot and almost smoking, pour in the batter and cook for 3 to 4 minutes, or until the edges begin to turn golden. Place the skillet in the oven and bake for about 40 minutes, or until golden brown. Remove from the oven and cool. Break the couche couche into pieces. Season the snapper with Essence. In a large skillet, heat the remaining olive oil. When the oil is hot, add the snapper and sear for 3 to 4 minutes on each side. Remove the snapper from the pan and drain on paper-lined plate. Place the couche couche in the center of each plate. Lay the fish directly on top of each of the couche couche and spoon the Tasso Maque Choux over the top. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 19g Total Fat; (38% calories from fat); 9g Protein; 59g Carbohydrate; 37mg Cholesterol; 647mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Tuna And Spinach Salad With Warm Pancetta Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Flowers Salads/Dressings Spinach Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole Shallots Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Port wine 3 tablespoons Olive oil -- divided 8 ounces Pancetta -- small diced 1 Bay leaf 2 tablespoons Pommace oil 1 tablespoon Rice wine vinegar 1 teaspoon Minced garlic 1 tablespoon Roughly-chopped flat leaf parsley 1/2 pound Haricot verte -- cleaned and blanched 1 pound Tuna loins - (four 4-oz pieces) 1/4 cup Cracked black pepper 10 ounces Spinach - (1 bag) -- cleaned and stemmed 1 tablespoon Chopped parsley Edible flowers Sprouts Preheat the oven to 400 degrees. Season the whole shallots with salt and pepper. Place the shallots in a small shallow baking pan and cover with the port wine. Roast for about 10 to 15 minutes or until the shallots are golden-brown. Remove from the oven. Remove the shallots from the liquids and set aside, reserving the liquid. In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, slowly render the pancetta with the bay leaf, until crispy, about 10 minutes. Pour the rended pancetta, along with the fat, into a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricot verte. Season the dressing with salt and pepper. Set the dressing aside, in a warm area on the stove. Season the tuna with salt and cracked black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare. In a mixing bowl, toss the spinach with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Slice the tuna loin in half and arrange the tuna against the greens. Garnish with parsley, edible flowers and sprouts. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2420 broadcast 01-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-16-1997 - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 15g Total Fat; (51% calories from fat); 17g Protein; 14g Carbohydrate; 40mg Cholesterol; 1536mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Tuna Salad With Wasabi Vinaigrette And Crispy Wontons Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salads/Dressings Seafood Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons wasabi paste 1 tablespoon honey 1/4 cup rice wine vinegar 1/2 cup vegetable oil 1/2 cup sesame oil 1 tablespoon chopped fresh cilantro leaves Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil 1/2 cup julienne red bell peppers 1/2 cup julienne yellow bell peppers 1/2 cup chopped red onions 1/2 cup julienne carrots 2 cups julienne Chinese cabbage 1 teaspoon chopped garlic 1/2 pound angel hair pasta -- cooked till tender and tossed in 1 tbspn olive oil 1/4 cup chopped roasted peanuts 4 Ahi tuna steaks - (6 oz ea) Creole Seasoning -- to taste 16 large wonton wrappers -- thinly sliced In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in the cilantro. Heat the olive oil in a medium-size saute pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the carrots and cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with Creole seasoning. In a large saute pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan and set aside. Fry the wontons until golden brown. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad. Garnish each plate with a pile of fried wontons. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C62) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 771 Calories (kcal); 62g Total Fat; (71% calories from fat); 7g Protein; 48g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Tuna Steak Burger On Cilantro And Onion Roll Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Sandwiches Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 2 cups Small-diced onions 2 tablespoons Sugar 1/4 ounce Instant yeast - (1 pkg) 4 tablespoons Butter 1 cup Warm milk -- (110 degrees) 1 cup Warm water -- (110 degrees) 3 teaspoons Salt 2 tablespoons Finely-chopped cilantro 6 1/2 cups Flour 1 Egg -- slightly beaten 2 tablespoons Sesame seeds 4 six-ounce Bluefin tuna steaks Emeril's Essence -- see * Note 1 cup Wasabi aioli Pickled Ginger And Cabbage Slaw -- see * Note === GARNISH === 6 Wonton wrappers -- cut into squares, - fried -- and seasoned with Essence 1 tablespoon Chopped parsley * Note: See the "Emeril's Essence Information" and "Pickled Ginger And Cabbage Slaw" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoons olive oil. Caramelize the onions for 2 to 3 minutes. Remove from the heat and turn into the mixing bowl of an electric mixer. Whisk in the milk, water, yeast, sugar and butter. Combine the flour, cilantro, and salt together. Add the flour to the milk mixture. Using a dough hook, mix the dough on low until slightly incorporated. Increase the speed and continue mixing until the dough starts to crawl up the dough hook and comes away from the side. Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm area. Let the dough rise until double in size, about an hour. Turn the dough out into a floured surface and scale the dough into eight 4-ounce buns. Place the buns on a parchment-lined baking sheet and allow to rise until double in size. Egg wash the buns and sprinkle with sesame seeds. Bake for 10 minutes and then reduce the heat to 350 degrees. Continue baking for about 15 minutes or until the bread is done. Remove from the oven. Slice the buns in half. Season the tuna steaks with Essence. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare. Remove from the heat. To assemble the burger, spread the aioli on both sides of the bun. Place the tuna topped with the slaw in-between the bun. Garnish with the fried wonton chips and chopped parsley. This recipe yields 8 tuna-steak burgers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2394 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 16g Total Fat; (27% calories from fat); 13g Protein; 83g Carbohydrate; 43mg Cholesterol; 883mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Semolina Butter Cookies Recipe By :Emeril Lagasse, adapted from Paula Wolfert Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Semolina #1 (coarse grind) 1/2 cup Cake flour 1/2 cup All-purpose flour 1 cup Clarified butter 2/3 cup Confectioners' sugar 1 teaspoon Chopped orange zest 1 Whole blanched almonds Sift the semolina, cake, and all-purpose flours into a small bowl and set aside. Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes. Preheat oven to 275 degrees. Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of each cookie and bake for 35 to 40 minutes. They will be very fragile, so allow them to cool for 1 hour on the tray. This recipe yields 2 dozen cookies. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 12g Total Fat; (79% calories from fat); 2g Protein; 5g Carbohydrate; 22mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Semolina Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups Milk 1 cup Sugar 1 pinch Salt 1 Vanilla bean -- split 1 1/2 cups Semolina 4 ounces Unsalted butter 1 pint Raspberries 1 cup Sweetened whipped cream 6 sprigs Mint Preheat oven to 400 degrees. Bring milk, sugar, salt and vanilla bean to a boil. Using a whisk, mix in the semolina and butter. Pour into a 1 1/2-quart baking dish. Cover and bake for 40 minutes. Garnish with the berries, cream, and mint. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 400 Calories (kcal); 22g Total Fat; (47% calories from fat); 7g Protein; 47g Carbohydrate; 66mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sesame Crusted Softshells Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for frying 6 large Softshells -- cleaned 1/2 cup Cornmeal 1/2 cup Flour 1/4 cup Yellow sesame seeds Salt -- to taste Freshly-ground black pepper -- to taste 1 Siporio beer 2 Eggs -- beaten Juice of 3 limes 2 tablespoons Minced shallots 2 teaspoons Chopped garlic 2 Kaffir leaves 1 pound Cold butter -- cubed Parsley -- for garnish Preheat the fryer. Season the softshells with salt and pepper. In a shallow bowl, combine the cornmeal, flour and sesame seeds together. Season with salt and pepper. In a shallow bowl, whisk 1/2 cup of the beer and eggs together. Dip the softshells in the egg wash. Dredge the softshells in seasoned flour, coating the softshells completely. Set the softshells aside. In a sauce pan, combine the lime juice, shallots, garlic, and kaffir leaves. Bring the liquid up to a boil and boil for 1 minute. Whisk in the cold butter, a cube at a time until all of the butter is incorporated. The sauce should be slightly thick and coat the back of the spoon. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Fry the softshells in the hot oil for 2 to 3 minutes on each side, or until golden-brown. Remove the shells from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center of each plate. Lay one softshell in the center of the sauce. Garnish with parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 648 Calories (kcal); 63g Total Fat; (86% calories from fat); 5g Protein; 18g Carbohydrate; 228mg Cholesterol; 645mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sesame Mustard Vinaigrette Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Whole grain mustard 2 teaspoons Rice wine vinegar 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper 2 tablespoons Vegetable oil 1 teaspoon Sesame oil 2 tablespoons Chopped green onions In a small bowl, whisk together mustard, vinegar, sugar, salt, and pepper. Slowly whisk in the oils. Mix in the green onion. This recipe yields ? cup of vianigrette. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 32g Total Fat; (96% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 535mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shark Au Poivre Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil -- divided 20 Jalapenos -- stemmed, cut crosswi -- into 1/8" slices 1 tablespoon Minced garlic 1/2 cup Chopped onions 2 cups Water 1 cup Distilled white vinegar 4 six-ounce Shark steaks 1 recipe Lobster And Haricot Vert Relish -- see * Note Emeril's Essence -- see * Note 4 ups Shoestring potatoes -- fried Brunoise red peppers Brunoise yellow peppers Chopped chives * Note: See the "Lobster And Haricot Vert Relish" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the grill. In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos (should be about 2 1/2 cups), garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature. In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. ** The sauce is better if it is allowed to age for 2 weeks before serving. Season the shark with olive oil and Emeril's Essence. Place the shark on the grill and cook for 4 minutes on each side for medium. Arrange the Lobster And Haricot Vert Relish around the edges of the plate. Mound the shoestring potatoes in the center of the plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish and around the plate. Garnish with peppers, chives, and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 11g Total Fat; (75% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * She-Crab Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 4 tablespoons Flour 2 small Onions -- grated 6 Celery ribs -- grated 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Mace 1 quart Whole milk 1 cup Cream 1 tablespoon Crystal hot sauce 2 tablespoons Worcestershire sauce 2 pounds Crab meat -- picked over 1 Hard-boiled egg -- finely chopped 1/2 cup Sherry 1 tablespoon Finely-chopped parsley In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 753 Calories (kcal); 39g Total Fat; (49% calories from fat); 60g Protein; 31g Carbohydrate; 372mg Cholesterol; 1160mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shellfish Boil Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Crab Crayfish Lobster Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Mustard seeds 6 tablespoons Coriander seeds 1/4 cup Whole allspice seeds 1/4 cup Dill seeds 2 teaspoons Whole cloves 12 small Dried red chilies -- crumbled (or 1 tbspn crushed red pepper) 16 Bay leaves 8 quarts Water 1 dozen Small new potatoes -- scrubbed 2 large Onions -- unpeeled, and -- halved crosswise 2 Lemons -- halved 1 1/4 cups Salt -- plus 1 tablespoon Salt 1/4 cup Cayenne pepper -- plus 1 tablespoon Cayenne pepper 1 large Garlic head -- halved crosswise 1 pound Andouille sausage -- cut 1” pieces 4 Fresh corn ears -- shucked, and -- cut into thirds 2 pounds Crawfish 5 pounds Crabs - (such as dungeness, blue, stone, king, or snow crabs) 2 Lobsters - (1 lb ea) 2 pounds Shrimp -- peeled, divined 2 dozen Littleneck, steamer, razor, Pacific-littleneck or Manila clams 1 cup Melted butter -- warm 2 tablespoons Finely-chopped parsley Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 cup of the cayenne, and garlic in a large stockpot. Bring the liquid to a boil, cover and boil for 15 minutes. Add the sausage, corn, crawfish, and crabs. Using a long handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes. Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes. Add the shrimp and clams. Continue to cook for 5 minutes. Drain. Turn the shellfish boil on to newspaper. Serve with melted butter. Garnish with parsley. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 896 Calories (kcal); 55g Total Fat; (54% calories from fat); 85g Protein; 19g Carbohydrate; 728mg Cholesterol; 34577mg Sodium Food Exchanges: 1/2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shellfish Bouillabaisse Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Mixture Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 pound Chorizo sausage -- cut into 1" pieces 3 cups Julienned onions 2 cups Diced potatoes -- blanched 1 cup Julienned red peppers 1 cup Julienned yellow peppers 1/4 cup Minced garlic Emeril's Essence -- see * Note 4 cups Chopped, peeled and seeded tomatoes 6 Bay leaves 1 pound Lobster -- split 2 Soft-shell crabs -- cleaned 1/4 pound Shrimp -- peeled, tail on 1/4 pound Mussels 1/4 pound Clams 1 cup White wine a few Saffron threads 1/4 cup Finely-chopped parsley 1/4 pound Shucked oysters Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Garlic aioli -- in a squeeze bottle 2 tablespoons Chopped green onions 1 small loaf Crusty bread * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one-third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down, and the soft-shell crabs on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters. Season the shrimp with Emeril's Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Remove the lid and add the oysters during the last 5 minutes of cooking. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread. This recipe yields 4 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2404 broadcast 12-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 6g Total Fat; (19% calories from fat); 36g Protein; 20g Carbohydrate; 169mg Cholesterol; 484mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shepherd's Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 2 pounds roasted lamb loin or leg -- medium rare 3 tablespoons flour 1 tablespoon tomato paste 1/4 cup dry red wine 2 1/2 cups veal stock reduction 1/2 teaspoon dried thyme 1/2 cup sweet corn -- cooked 1/2 cup sweet peas -- cooked 1/2 cup small-diced carrots -- cooked Mashed potatoes -- as needed 2 tablespoons butter -- cubed Chopped parsley -- for garnish In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Finely chop the lamb. Add the lamb to the onions and saute for 1 minute. Dust the lamb with the flour and cook 2 minutes, stirring constantly. Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Bring the liquid to a boil. Stir in the thyme, corn, peas and carrots. Season with salt and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the potatoes over the meat mixture. Dot the top of the potatoes with butter. Place in the oven and cook for about 30 minutes or until the potatoes are golden. Place a baking sheet under the dish in case the pie starts to bubble over. Remove from the oven and spoon onto serving plates. Garnish with parsley This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C65) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 9g Total Fat; (61% calories from fat); 2g Protein; 11g Carbohydrate; 10mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shiitake Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Shiitake mushrooms -- stems removed 4 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper 1/2 cup Julienned carrots 1/2 cup Julienned Belgium endives 2 tablespoons Diced red bell pepper 3 tablespoons Thinly-sliced green onions 1 teaspoon Minced garlic 1 tablespoon Soy sauce 1/2 teaspoon Sesame oil Preheat grill. Toss mushrooms in 1 tablespoon of oil and season with salt and pepper. Grill mushrooms over high heat, about 2 minutes per side. While they cool, combine carrots, endives, red pepper, 2 tablespoons of green onions, garlic, soy sauce, sesame oil, and remaining olive oil. Slice shiitakes, add them to carrot mixture, toss well and adjust seasonings to taste. Serve with grilled fish or chicken, garnished with remaining green onions. This recipe yields 1 to 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 580 Calories (kcal); 57g Total Fat; (84% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 1032mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shiitakes And Pasta Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Fresh pasta sheets (or 1/2 pound fresh fettucine) 3 tablespoons Olive oil 1 cup Sliced shiitake mushrooms 1 tablespoon Minced shallots 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper 1 teaspoon Chopped thyme 1 teaspoon Chopped parsley 1 teaspoon Chopped chives 3 tablespoons Grated Parmesan cheese Bring a large pot of boiling, salted water to a boil. Cut or tear pasta sheets into rags and cook until tender. In a saute pan heat oil, add shiitakes, and toss and cook for 3 minutes. Add shallots and garlic to the pan, toss and season. Drain pasta, and toss it in a large bowl with mushrooms, herbs and cheese. Serve immediately, garnished with extra herbs and cheese. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 23g Total Fat; (91% calories from fat); 3g Protein; 2g Carbohydrate; 6mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shredded Pork Flauttas With Roasted Tomatillo Salsa Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 1/2 pounds Pork shoulder -- trimmed, and -- cut into 2” cubes 1 cup Chopped onions 1 cup Peeled, seeded, chopped tomatoes 7 teaspoons Chopped garlic 4 cups Beef stock Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Tomatillos -- husked and rinsed 1 Garlic bulb -- with 1/8” cut off -- from the top 1 Red pepper 1 Yellow pepper 1/2 cup Minced onions 1 Jalapeno -- stemmed, seeded, -- and minced Juice of two lemons Juice of two limes 4 Avocados -- pitted and diced 1/4 cup Minced red onions 2 tablespoons Chopped cilantro 18 Corn tortillas Corn And Goat Cheese Queso -- see * Note * Note: See the “Corn And Goat Cheese Queso” recipe which is included in this collection. Preheat the fryer. Preheat the oven to 400 degrees. In a large saute pan, heat 2 tablespoon of olive oil. Season the pork with salt and pepper. Sear the pork for 1 to 2 minutes. Add the onions and saute for 2 minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute for 1 minute. Add the beef broth and bring the liquid up to a boil. Cover and reduce to a simmer. Simmer for about 1 1/2 to 2 hours or until the pork is very tender. Remove the meat from pan, reserving the liquid and cool. Shred the pork meat. Place the liquid back on the stove and cook over medium heat until almost all the liquid has dissipated, about 2 minutes. Remove from the heat and add the shredded meat. Season with salt and pepper. Place the tomatillo, garlic, and peppers on a baking sheet. Drizzle the vegetables with the remaining olive oil. Season with salt and pepper. Place the vegetables in the oven and roast for 15 to 20 minutes. Remove the vegetables from the oven. Place the tomatillo in a food processor. Squeeze out the garlic cloves into the food processor. Peel, seed and dice the peppers. Place the peppers in the food processor. Add the onions, jalapeno, juice of one lemon and one lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper. In a mixing bowl, combine the avocados, remaining lemon juice, remaining lime juice, remaining garlic, red onions and cilantro. Season the guacamole with salt and pepper. Spoon a couple of tablespoons of the filling in the center of each tortilla. Spread the filling evenly in the center of each tortilla. Roll up each tortilla tightly and lay a couple at a time in the hot oil. Fry the flauttas until golden-brown, about 3 minutes. Remove the flauttas from the oil and drain on a paper-lined plate. Season the flauttas with salt and pepper. Continue frying until all the flauttas are fried. To assemble, spoon the Corn And Goat Cheese Queso on the bottom on a large platter. Arrange the flauttas over the sauce. Spoon the salsa over the flauttas. Garnish with the guacamole. This recipe yields 6 servings. Comments: The original recipe title as listed is “Shredded Pork Flauttas With Roasted Tomatillo Salsa And Corn And Goat’s Cheese Queso”. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 714 Calories (kcal); 45g Total Fat; (55% calories from fat); 24g Protein; 58g Carbohydrate; 60mg Cholesterol; 1610mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp And Artichoke Risotto Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Artichokes Main Dish Rice Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped yellow onions 2 tablespoons Minced garlic 1/4 cup Chopped fresh basil 2 cups Arborio rice 4 cups Shrimp stock 1 tablespoon Unsalted butter -- softened Juice of 1/2 lemon 2 teaspoons Salt Freshly-ground black pepper 1/2 pound Peeled medium shrimp -- halved 1/2 cup Chopped green onions 2 cups Quartered fresh artichoke hearts -- cooked until tender 1 teaspoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1/2 cup Heavy cream 1/2 cup Freshly-grated Parmesan cheese (plus extra cheese for garnishing) * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2038 Calories (kcal); 69g Total Fat; (31% calories from fat); 32g Protein; 313g Carbohydrate; 194mg Cholesterol; 4390mg Sodium Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp And Corn Bisque Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds large shrimp -- head on 2 tablespoons olive oil Salt -- to taste Freshly-ground white pepper -- to taste 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 1/4 cup tomato paste 3 garlic cloves -- crushed 2 bay leaves 4 sprigs fresh tarragon 4 sprigs fresh thyme 6 black peppercorns Water - (abt 1 gal) -- to cover 4 ounces butter 4 ounces flour 1 cup chopped onion 2 cups sweet corn kernels 1 cup heavy cream 2 tablespoons chopped fresh tarragon -- for garnish Splash brandy -- for garnish Peel the shrimp, reserving the shells. Reserve the shrimp. In a large stock pot, over medium high, heat the oil. Add the shrimp shells. Season with salt and pepper. Sauté for 4 minutes. Add the mirepoix. Season with salt and pepper. Sauté for 4 to 6 minutes, or until tender. Carefully add the brandy. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes. Strain. In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and sauté for 3 more minutes. Whisk in the strained liquid and bring up to a boil. Reduce the heat and simmer for 20 minutes. Season the shrimp with salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl. Garnish with tarragon and a splash of brandy. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D64) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 576 Calories (kcal); 29g Total Fat; (51% calories from fat); 38g Protein; 23g Carbohydrate; 331mg Cholesterol; 466mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp And Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Milk 2 tablespoons Butter Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Stone-ground whole grain grits 2 ounces Grated white Cheddar cheese 1 tablespoon Olive oil 1/2 pound Link smoked sausage -- cut in half, and sliced 1/2" thick 2 teaspoons Chopped garlic 1 pound Medium shrimp -- peeled, deveined Freshly-ground black pepper -- to taste 1/4 cup Dry Sherry 2 cups Shrimp Stock -- see * Note 2 sticks Cold butter -- cubed 1 tablespoon Finely-chopped fresh parsley leaves -- plus 2 teaspoons Finely-chopped fresh parsley leaves 1 cup Sweet Corn Relish -- see * Note * Note: See the "Shrimp Stock" and "Sweet Corn Relish" recipes which are included in this collection. In a saucepan, over medium heat, add the milk and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. Reduce the heat to medium-low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking. Add some water during the cooking process if the liquid evaporates to much. Remove from the heat and stir in the cheese. Reseason with salt and white pepper if needed. Set aside and keep warm. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside. Add the Shrimp Stock and bring the liquid to a boil. Reduce the heat to medium-low and mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of each shallow bowl. Spoon the shrimp mixture over the grits. Garnish with the Sweet Corn Relish and remaining parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 777 Calories (kcal); 65g Total Fat; (76% calories from fat); 32g Protein; 13g Carbohydrate; 345mg Cholesterol; 816mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp And Saffron Risotto Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Rice Shellfish Shrimp Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped onions 2 tablespoons Minced shallots 2 tablespoons Minced garlic 2 cups Arborio rice 4 cups Shrimp stock -- infused with 3 Saffron threads 1 tablespoon Unsalted butter 2 teaspoons Salt 1 teaspoon Freshly-ground white pepper 1/2 cup Chopped green onions 1/2 cup Peeled, seeded, chopped tomatoes 1 teaspoon Emeril's Essence -- see * Note 1/2 pound Peeled medium shrimp -- tail off, halved 3/4 cup Grated Parmigiano-Reggiano cheese -- plus 1/4 cup Grated Parmigiano-Reggiano cheese -- for garnish 6 Fried spinach leaves * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, shallots and garlic for 1 minute. Using a wooden spoon, stir in the rice and saute for 1 minute. Stir in butter and 1/2 cup of the stock at a time until all of the liquid is incorporated, about 3 minutes. Season with salt and pepper. Fold in the green onions and tomatoes. Season with Emeril's Essence and bring up to boil, about 10 minutes. Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Garnish with fried spinach leaves, Parmigiano-Reggiano cheese and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2318 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 6g Total Fat; (14% calories from fat); 8g Protein; 79g Carbohydrate; 8mg Cholesterol; 1089mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Clemenceau Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups vegetable oil 2 large Idaho potatoes -- peeled, and cut into small dice - (abt 3 cups) 2 teaspoons olive oil 1/2 cup chopped yellow onions 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 pound medium shrimp -- peeled, deveined 1/3 teaspoon cayenne 6 ounces boiled ham -- cut small dice 1/2 cup fresh sweet baby green peas -- cooked 1 teaspoon chopped garlic 2 tablespoons unsalted butter 1 recipe Hollandaise Sauce III -- (see recipe) 1 tablespoon finely-chopped fresh parsley leaves In a heavy, deep or an electric deep-fryer, heat the oil to 360 degrees. Add the potatoes, in batches and fry until golden brown, about 8 to 10 minutes. Remove the potatoes and drain on paper towels. In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onions and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Cook for 3 minutes. Add the butter and cook, stirring for 1 minute. To serve, divide the mixture into 4 equal portions on serving plates. Drizzle the Hollandaise Sauce over each plate and garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1694 Calories (kcal); 174g Total Fat; (91% calories from fat); 24g Protein; 14g Carbohydrate; 188mg Cholesterol; 706mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 34 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Courtboullion Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds shrimp 1 tablespoon Creole seasoning -- plus 1 teaspoon Creole seasoning 1/3 cup vegetable oil 1/3 cup flour 1 cup chopped celery 1 cup chopped onions 1/2 cup chopped bell peppers 2 mild green chiles or banana peppers -- halved lengthwise, and seeded 2 bay leaves 1 tablespoon minced garlic 2 cups chopped peeled seeded tomatoes (or 2 cups chopped canned tomatoes) 1 cup water 1 3/4 cups chicken broth 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup chopped green onions 2 tablespoons chopped parsley Cooked rice Season the shrimp with Creole seasoning. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chiles. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes and water. Season with Creole seasoning. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Add the shrimp and cook for about 10 minutes, or until the shrimp turn bright pink and the tails curl in. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Spoon the rice in the center and ladle the Courtbouillon over the rice. Garnish with parsley. This recipe yields 4 main-course servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 22g Total Fat; (46% calories from fat); 39g Protein; 18g Carbohydrate; 259mg Cholesterol; 1232mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Creole Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Vegetable oil 2 tablespoons Flour 1 cup Chopped onion 1 cup Chopped green bell pepper 1/2 cup Chopped celery 1 tablespoon Minced garlic 3 cups Tomato concasse -- juice reserved 2 cups Shrimp stock or water 2 Bay leaves 3/4 teaspoon Salt 1/2 teaspoon Cayenne pepper 2 pounds Medium shrimp -- peeled and deveined Steamed rice Chopped parsley -- for garnish Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-028 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-22-1996 - - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 18g Total Fat; (40% calories from fat); 47g Protein; 12g Carbohydrate; 345mg Cholesterol; 751mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Creole I Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Vegetable oil 2 cups Chopped onions 1 cup Chopped green bell peppers 1 cup Chopped celery 4 cups Peeled, seeded, chopped plum tomatoes 1 tablespoon Chopped garlic Salt -- to taste Cayenne pepper -- to taste 1 cup Water 2 Bay leaves 2 pounds Large shrimp -- peeled and deveined 2 tablespoons Flour -- mixed with 1/4 cup Cold water 1/2 cup Chopped green onions Emeril’s Essence -- see * Note 6 cups Cooked white rice Chopped green onions -- for garnish * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne. Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Season with Emeril’s Essence. To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 525 Calories (kcal); 12g Total Fat; (21% calories from fat); 37g Protein; 63g Carbohydrate; 230mg Cholesterol; 250mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Creole II Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 2 cups Chopped onions 1 cup Chopped green bell peppers 1 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 2 Bay leaves 2 pounds Tomatoes -- peeled, seeded, and chopped 1 tablespoon Chopped garlic 1 dash Worcestershire Sauce 1 dash Crystal Hot Sauce 2 tablespoons All-purpose flour 1 cup Water 2 1/2 pounds Large shrimp -- peeled, tail off, and deveined Emeril's Essence -- see * Note 1/2 cup Chopped green onions 2 tablespoons Chopped parsley 4 cups Cooked long-grain white rice * Note: See the "Emeril’s Essence Information" recipe which is included in this collection. In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Emeril's Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley. Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 547 Calories (kcal); 20g Total Fat; (32% calories from fat); 44g Protein; 48g Carbohydrate; 329mg Cholesterol; 473mg Sodium Food Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Curry Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Black mustard seed 1 cup Finely-chopped onion 1/2 cup Chopped poblano pepper 1 teaspoon Ground turmeric 1 tablespoon Ground coriander 5 tablespoons Canola or neutral vegetable oil 1 cup Julienned carrots 1 cup Julienned green bell pepper 1 cup Sliced okra 1 cup Diced eggplant 1 cup Peeled, seeded, diced tomatoes -- (tomato concasse) 1/2 pound Shrimp -- peeled and deveined 1/4 cup Shredded unsweetened coconut 1 teaspoon Salt 2/3 cup Plain yogurt 2 tablespoons Butter -- melted === GARNISH === 2 tablespoons Chopped parsley Curry Oil -- see * Note * Note: See the "Curry Paste" recipe which is included in this collection. Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with Curry Oil. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 17g Total Fat; (49% calories from fat); 27g Protein; 11g Carbohydrate; 214mg Cholesterol; 1396mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Etouffe Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick Butter 1 cup Chopped onion 1/2 cup Chopped green bell pepper 1/2 cup Chopped celery 1/2 pound Large peeled shrimp 1 tablespoon Flour 1 tablespoon Chopped green onion 1 teaspoon Chopped parsley 1 teaspoon Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste Worcestershire sauce -- to taste Tabasco sauce -- to taste Steamed rice -- for serving === GARNISH === Chopped green onion Chopped parsley Bayou Blast * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a medium saute pan melt butter over medium heat. Add onions, pepper and celery and saute until onions are translucent, about 3 minutes. Add shrimp and cook until they begin to turn pink. Meanwhile, in a small bowl whisk flour with 1/4 cup water until it forms a smooth slurry. Pour flour mixture into saute pan, stirring it in thoroughly. Stir in green onion, parsley and Bayou Blast. Adjust seasoning to taste with salt, pepper, Worcestershire, Tabasco and extra Creole seasoning. To serve, spoon hot rice on warm dinner plates and surround with shrimp, sauce and vegetables. Sprinkle with green onions and parsley and dust edges of plate with Creole seasoning. This recipe yields 2 servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 23g Total Fat; (77% calories from fat); 2g Protein; 13g Carbohydrate; 62mg Cholesterol; 264mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Filled Dumplings Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Dumplings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound medium shrimp -- peeled, deveined 1 large egg white 2 tablespoons chopped yellow onions 1 tablespoon chopped fresh cilantro leaves 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 teaspoon sesame oil 24 wonton wrappers Oil -- for frying Put the shrimp, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Cover and refrigerate until ready to use. Can be made 1 day ahead and will keep for 2 days. (Makes about 1 1/2 cups) For the dumplings: Place a spoonful of the shrimp filling in the center of each wonton wrapper. Lightly wet the edges of the wrappers with water. Fold the wrapper over the filling, forming a triangle and seal completely. Preheat the fryer. Fry the wontons in batches until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt. This recipe yields 24 dumplings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 dumplings" - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 8g Total Fat; (26% calories from fat); 50g Protein; 4g Carbohydrate; 345mg Cholesterol; 924mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Fritters Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Fritters Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1/2 cup Chopped onions Bayou Blast -- see * Note 1 pound Large shrimp -- peeled, deveined, and cut into 1/2" pieces 1 tablespoon Chopped garlic 3 Eggs -- beaten 1 1/2 cups Milk 2 teaspoons Baking powder Salt -- to taste Cayenne pepper -- to taste 3 1/4 cups Flour 1 tablespoon Chopped parsley Solid vegetable shortening -- for deep-frying Herb Mayonnaise -- see * Note * Note; See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb Mayonnaise And Herb Nage" recipes which are included in this collection. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Bayou Blast. Saute for about 3 minutes, or until slightly wilted. Season the shrimp with the Creole seasoning. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast. To serve, spoon a pool of the mayonnaise in the center of each plate. Arrange the fritters around the sauce. Pile the herb salad in the center of the sauce. Serve warm. This recipe yields about 2 dozen fritters. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 3g Total Fat; (22% calories from fat); 7g Protein; 14g Carbohydrate; 54mg Cholesterol; 84mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Rellenos Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 pound Shrimp -- peeled, deveined, and coarsely chopped 1/3 cup Chopped green onions 2 teaspoons Minced garlic 1 teaspoon Bayou Blast -- see * Note 1/2 teaspoon Salt 1/3 cup Heavy cream 1/4 cup Grated jalapeno-flavored Monterey Jack (or other hot pepper-flavored cheese) 2 tablespoons Bread crumbs 1 cup Masa harina (available in Latin American markets) 1 cup Flour 1 1/2 tablespoons Southwest Spice -- see * Note 2 Egg whites -- beaten until foamy 1 1/2 cups Milk 4 large Poblano peppers -- peeled, slit up one side, and seeded 6 cups Vegetable oil -- for deep-frying 1 cup Homemade or prepared salsa Sour cream -- for garnishing Cilantro sprigs -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Southwest Spice - {Emeril's Southwest Seasoning}" recipes which are included in this collection. In a large skillet heat oil over high heat. When hot add shrimp, green onions, garlic, Bayou Blast and salt; saute 2 minutes. Add heavy cream and cheese, immediately remove from heat and stir well. Fold in bread crumbs, transfer filling mixture to a bowl and let cool 15 minutes. In a deep-fryer or deep heavy pot, heat oil to 375 degrees. In a bowl combine masa harina, 1/2 cup of the flour and 1 tablespoon of the Southwest Spice. Fold in egg whites and add milk a little at a time, mixing thoroughly between additions until all milk is incorporated and batter is smooth. In another bowl combine remaining 1/2 cup flour with remaining 1/2 tablespoon Southwest seasoning. To prepare peppers, spoon one-quarter of filling into each pepper through slit in side; reform pepper around filling. Dip first in batter then in seasoned flour. When oil is hot (a drop of batter spooned into oil should fry quickly), fry peppers until golden-brown, turning several times, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. To serve, divide salsa among 4 dinner plate and top with peppers; garnish with a dollop of sour cream and a sprig of cilantro. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3373 Calories (kcal); 343g Total Fat; (90% calories from fat); 24g Protein; 60g Carbohydrate; 126mg Cholesterol; 467mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 68 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Salad Presentstion Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Artichokes Salads/Dressings Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Large shrimp -- peeled, deveined, -- and cooked 2 tablespoons Mayonnaise Juice and chopped zest of 1 lemon 1 tablespoon Diced red pepper 1 tablespoon Diced shallots 1 tablespoon Chopped chives -- plus extra Chopped chives -- for garnish 1 teaspoon Chopped dill Salt -- to taste Freshly-ground black pepper -- to taste 2 Cooked artichokes Crusty French bread -- sliced Cut shrimp in thirds and toss in a bowl with mayonnaise, lemon juice and zest, red pepper, shallots, chives, dill, and salt and pepper to taste. Remove leaves and chokes from artichoke bottoms. Center the bottoms on plates and arrange some of leaves around in a pretty design. Fill bottoms with shrimp salad to overflowing. Sprinkle with extra chives and serve with bread. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2139 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 14g Total Fat; (42% calories from fat); 27g Protein; 14g Carbohydrate; 177mg Cholesterol; 643mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Salsa Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cooked shrimp - (very small) -- 70 to 90 count 1/2 cup Cooked black beans 1/2 cup Chopped tomatoes 1 tablespoon Chopped fresh cilantro 1 teaspoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste In a bowl combine ingredients and mix well. Season to taste with salt and pepper. This recipe yields about 2 cups of shrimp salsa. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 5g Total Fat; (26% calories from fat); 8g Protein; 25g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts Shrimp stock 1 cup Coconut milk 4 Red bliss potatoes -- diced 2 Corn ears -- kernels cut, and the cobs reserved 2 Lemongrass stalks -- cut 1/2" pieces 1 tablespoon Crushed red pepper 1/2 pound Shrimp -- tails removed, split lengthwise 3 tablespoons Chopped cilantro 2 tablespoons Sliced scallions Salt -- to taste Freshly-ground black pepper -- to taste In a large soup pot combine stock, coconut milk, potatoes, corn kernels and cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25 minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and scallions; adjust seasonings. Simmer until shrimp turn pink, about 5 minutes. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-090 broadcast 01-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 10g Total Fat; (67% calories from fat); 9g Protein; 3g Carbohydrate; 58mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Spring Rolls Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups Water 1 Lemon -- halved Salt -- to taste Cayenne pepper -- to taste Zatarain's Concentrated Liquid Shrimp and Crab Boil 1 pound Large shrimp -- peeled, deveined, and tail removed 2 ounces Chinese cellophane or glass noodles 1 dash Sesame oil 1 dash Soy sauce 1 tablespoon Chopped green onions Freshly-ground black pepper -- to taste 8 Rice papers or spring roll wrappers 2 tablespoons Hoisin sauce -- plus 2 teaspoons Hoisin sauce 4 large Romaine lettuce leaves -- halved vertically 1/2 cup Radish, alfalfa, or bean sprouts 1/2 cup Matchstick carrot strips 1/2 cup Packed cilantro leaves 1/2 cup Packed fresh mint leaves 1 recipe Rice Wine And Soy Dipping Sauce -- see * Note * Note: See the "Rice Wine And Soy Dipping Sauce" recipe which is included in this collection. Line a baking sheet with parchment paper. In a non-reactive saucepan, over medium-high heat, put 4 cups of the water. Squeeze the lemon juice into the water and put the peel in the water. Season the water with salt and pepper. Season the water with the crab boil. Bring the liquid to a boil. Season the shrimp with salt. Add the shrimp to the water and cook for 2 minutes, stirring occasionally. Remove from the heat and let sit for 2 minutes. Drain and cool. In another saucepan, add 4 cups of water. Season the water with salt. Bring the liquid to a boil. Add the noodles and boil until they are clear, about 2 1/2 minutes. Drain and cool the noodles with cold water. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Cut the shrimp in half lengthwise. Bring the remaining 2 cups water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, one at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. Brush each wrapper with 1 teaspoon of the hoisin sauce. Lay a half leaf of romaine in the center of each wrapper. On top of each half leaf, put 1 tablespoon of the noodle mixture and spread evenly. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Lay 6 halves of shrimp next to each other on top of mixture. Fold two sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Repeat until all eight rolls are done. Either serve the roll whole or slice each roll in half diagonally. Serve the rolls with the Rice Wine And Soy Dipping Sauce. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from Emeril Lagasse's cookbook CREOLE CHRISTMAS From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 1g Total Fat; (15% calories from fat); 12g Protein; 4g Carbohydrate; 86mg Cholesterol; 185mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Stew Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium-size shrimp -- shells, heads on 6 cups water 1 medium yellow onion -- quartered 2 bay leaves 1 tablespoon salt -- plus 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup flour 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1/4 teaspoon cayenne 2 tablespoons chopped fresh parsley leaves 2 hard-boiled eggs -- shelled, chopped fine Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set the shrimp stock aside. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, about 15 to 20 minutes. Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 1 1/2 hours. Add the shrimp, the remaining 1/2 teaspoon salt and the cayenne and cook for 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls, garnish with the chopped egg, and serve hot. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 20g Total Fat; (72% calories from fat); 4g Protein; 13g Carbohydrate; 71mg Cholesterol; 1282mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Shellfish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Uncooked shrimp heads and shells (from about 1 pound large shrimp) 2 Onions -- peeled, halved, and sliced 2 Celery stalks -- chopped 2 Lemons -- halved 8 Bay leaves 1/2 cup Chopped fresh parsley 1 teaspoon Dried leaf basil 1 teaspoon Dried leaf thyme 1 teaspoon Dried leaf tarragon 1 teaspoon Dried leaf oregano 3/4 teaspoon Whole black peppercorns 2 teaspoons Salt 4 quarts Water -- cold, or at room temperature Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month. This recipe yields about 3 quarts of stock. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 4476mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Stuffed Crab Claws Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup chopped onions 2 tablespoons brunoise red peppers 2 tablespoons brunoise yellow peppers Salt -- to taste Cayenne -- to taste 1/4 cup chopped green onions 1 tablespoon chopped garlic 2 tablespoons chopped fresh parsley 1 pound medium shrimp -- peeled, deveined, and finely chopped 1 large egg 1/2 cup bread crumbs 1/4 cup grated Parmigiano-Reggiano cheese 1 dozen cooked crab claws 1 cup all-purpose flour Creole seasoning -- see * Note Vegetable oil -- for frying Chopped cilantro -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a medium sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté for 30 seconds. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the shrimp, egg, bread crumbs and cheese and mix well. Season with salt and pepper. Form the mixture into 12 balls and with your hands, flatten each ball. Season the crab claws with Creole seasoning. Form the shrimp mixture around the meat of each crab claw. If the filling is sticking to your hands, try wetting your hands and then form the filling around the claws. Place on a parchment-lined baking sheet and refrigerate for 15 to 20 minutes, this will make the claws easier to handle. Season the flour with Creole seasoning. Preheat the wok for frying. Holding the claw end, carefully dredge in the flour mixture. Fry in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with Creole seasoning. Place the stuffed claws on a serving platter. Garnish with cilantro. This recipe yields 12 stuffed claws. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D44) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 stuffed claws" - - - - - - - - - - - - - - - - - - - Per serving: 1507 Calories (kcal); 43g Total Fat; (26% calories from fat); 119g Protein; 151g Carbohydrate; 877mg Cholesterol; 1207mg Sodium Food Exchanges: 9 Grain(Starch); 13 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Toast Recipe By :Emeril Lagasse Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound medium shrimp -- peeled, deveined 1 large egg white 2 tablespoons chopped yellow onions 1 tablespoon chopped fresh cilantro leaves 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 teaspoon sesame oil -- plus 2 tablespoons sesame oil 2 large egg yolks 1/4 cup water 16 slices white bread -- crusts removed 6 tablespoons vegetable oil Put the shrimp, egg white, onions, cilantro, salt, cayenne and 1/2 teaspoon of the sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put the egg yolks, the remaining 2 tablespoons sesame oil and the water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining slices of the bread. Press together gently but firmly. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles, place on a serving plate and garnish with parsley. This recipe yields 32 pieces. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 4g Total Fat; (51% calories from fat); 3g Protein; 6g Carbohydrate; 24mg Cholesterol; 97mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp, Crab, And Oyster File Gumbo Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Crab Oysters Shellfish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/2 cup Chopped onions 1/2 cup Chopped celery 1/4 cup Chopped green bell peppers 1/4 cup Chopped red bell peppers 1 tablespoon Salt 1 teaspoon Freshly-ground black pepper 1/2 cup Peeled, seeded, and chopped tomatoes 2 tablespoons Minced garlic 1 tablespoon Minced shallots 2 quarts Fish stock 6 Blue claw crabs -- broken in half 1/2 teaspoon Crystal hot sauce 3 tablespoons File powder 2/3 cup Cold water 6 Bay leaves 1 teaspoon Freshly-minced oregano 1 teaspoon Fresh thyme leaves 2 tablespoons Rustic Rub -- see * Note 1/2 pound Peeled medium shrimp 1 cup Shucked fresh oysters, with their liquid 4 cups Cooked long-grain white rice -- warm 1/4 cup Chopped green onions 1 Crusty loaf of bread * Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” recipe which is included in this collection. In a large pot over high heat, add the oil. When the pan is smoking hot, add the onions, celery, green peppers, and red peppers, saute for 1 minute. Season with salt and pepper. Add the tomatoes, garlic, and shallots and saute, for about 4 minutes. Stir in the stock, and add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium. Dissolve the file powder in the cold water and add directly into the hot stock. Season with Rustic Rub, continue simmering for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove from the heat. To assemble, ladle the gumbo into the over-sized bowl and top with the rice. Garnish with the green onions and the crusty bread. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2315 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 9g Total Fat; (40% calories from fat); 3g Protein; 28g Carbohydrate; 16mg Cholesterol; 1045mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp-Tarragon Tamale Pie Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1 pound Medium-size shrimp -- peeled, deveined 1 cup Chopped onion 1 teaspoon Minced garlic 1 1/2 teaspoons Salt 1 teaspoon Ground coriander 1 cup Chopped tomatoes 1 teaspoon Chopped orange zest 1/2 cup Light broth 1 1/2 cups Yellow cornmeal 1 tablespoon Fresh chopped tarragon 3 tablespoons Butter 1/4 cup Grated soft cheese (queso fresco) Sour Cream Topping -- see * Note * Note: See the "Sour Cream Topping" recipe which is included in this collection. In a large skillet, heat the oil, add the shrimp and cook for 30 seconds. Add the onions, garlic, 1/2 teaspoon salt, and the coriander. Cook until the onions are tender, about 3 minutes. Add the tomatoes, orange zest, broth and 1 tablespoon of cornmeal. Bring to a boil, stirring, until the mixture thickens, about 2 minutes. Remove, stir in the fresh tarragon and set aside. Preheat oven to 350 degrees. In a large saucepan, whisk together 4 cups of water and the remaining cornmeal and salt. Bring to a boil over medium heat, whisking frequently, until the mixture boils. Reduce the heat to low and cook, stirring constantly until thick. Remove from the heat and stir in the butter. Put 1/3 of this mixture in the bottom of a buttered 8- by 11-inch casserole dish. Spoon the filling over the cornmeal, spreading it out evenly. Top with the rest of the cornmeal mixture, spreading evenly. Sprinkle on the cheese, bake for 30 to 35 minutes. Remove from the oven and spread the Sour Cream Topping over the entire dish. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 9g Total Fat; (36% calories from fat); 4g Protein; 31g Carbohydrate; 16mg Cholesterol; 596mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sicilian Chicken Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 teaspoon Dijon mustard 1 fresh lemon -- halved 1 teaspoon chopped garlic 1/4 cup mint leaves - (packed) -- chopped 1 cup olive oil - (to 1 1/4 cups) Salt -- to taste Freshly-ground white pepper -- to taste 1 whole chicken - (abt 4 lbs) -- boiled, bones removed, and the meat small diced 1 cup small-diced red onions 1/2 cup small-diced celery 1/2 cup toasted pine nuts 1 cup sultans or currants -- soaked in 1/2 cup Marsala 4 cups arugula -- cleaned In a blender, combine the egg, mustard, lemon juice, garlic, and mint leaves. Blend until smooth. With the machine running, slowly drizzle in the oil, until the mixture is thick. Season with salt and pepper. In a mixing bowl, combine the chicken, onions, celery, nuts and sultans. Mix thoroughly. Add the emulsion and mix until incorporated. Season with salt and pepper. Serve the salad with the arugula. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); 1g Total Fat; (47% calories from fat); 2g Protein; 1g Carbohydrate; 47mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Simple Creole Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 3/4 cup Diced onion 1/4 cup Diced green pepper 1 tablespoon Chopped garlic 2 tablespoons Tomato paste 3 cups Tomato concasse (peeled, seeded and diced tomatoes) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chiffonade of fresh basil (leaves stacked, rolled, thinly sliced) Extra basil chiffonade -- for garnish In a shallow saucepan heat oil, add onions and green pepper, and cook 2 minutes. Add garlic and cook 4 more minutes. Add tomato paste, stir well, cook 4 minutes, then add tomatoes. Add a little water to thin, if needed and cook 10 minutes. Finish by adjusting seasonings and stirring in basil. Sprinkle with extra basil when serving. This recipe yields about 3 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-073 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 27g Total Fat; (73% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 264mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Simple Herb Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Chicken stock 2 tablespoons Diced shallots 1 tablespoon Minced garlic 1 tablespoon Chopped mixed herbs (such as parsley, thyme and rosemary) In a small saucepan combine all ingredients and bring to a boil over medium heat. Reduce heat to simmering and cook until reduced in half to about 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); trace Total Fat; (11% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 4296mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Singin' Shrimp Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1/4 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Minced garlic 1/4 cup Chopped green onions, green part only 1 pound Rock shrimp 1 dash Brandy 1/2 pound Baby shiitakes -- washed, patted dry 1/4 cup Heavy cream 4 Puff pastry shells - (4" round) -- baked Chopped parsley -- for garnish In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and green onions and continue to saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add a splash of brandy. Place the pan back on the stove and flame the brandy, shaking the pan back and forth a couple of times. Add the shiitakes and cook for 2 minutes. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for 1 minute. Season with salt and pepper. Spoon the shrimp mixture into the pastry shells. Garnish with parsley. Serve warm. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 11g Total Fat; (91% calories from fat); 1g Protein; 2g Carbohydrate; 36mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sixty-One Panneed Veal With Fettuccine Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pasta Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Veal cutlets - (2 1/2 oz ea) 1 tablespoon Emeril’s Essence -- see * Note 1 Egg -- slightly beaten with 2 tablespoons Milk -- for dipping veal 26 Saltine crackers -- finely crumbled 1/4 cup Vegetable oil 1/2 pound Fresh fettuccine pasta 2/3 cup Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives 1 small Parmigiano-Reggiano cheese block -- for grating Couple of long breadsticks * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a small stock pot, heat salted water with 1 tablespoon olive oil. For the veal: Wrap each piece of veal with plastic wrap and pound with a meat mallet until very thin. Season with Emeril’s Essence. Combine the crackers and Essence together. Dip the veal in the egg mixture, letting any excess drip off. Place the veal in the cracker breading, coating each side completely. In a saute pan, heat the oil. When the pan is smoking hot, add the veal. Pan-fry for 3 minutes or until golden-brown, flip over and continue frying until golden-brown. For the sauce: In a large saute pan, over high heat, add the heavy cream, salt and pepper. Let the cream reduce until bubbly and thick. Drop the pasta in the boiling water and cook until tender, about 2 to 3 minutes. Drain the pasta and add directly to the reduced cream. Add the cheese and re-season with salt and pepper. Remove the veal and place on a paper-lined plate. Season with Essence. To assemble, using a small pair of tongs, make several nests of the pasta and place in the center of a large platter. Spoon the remaining sauce over the pasta. Place the veal directly on top of the pasta. Garnish with chopped chives, Essence and hand grated Parmigiano-Reggiano cheese. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 727 Calories (kcal); 64g Total Fat; (78% calories from fat); 8g Protein; 31g Carbohydrate; 204mg Cholesterol; 573mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skate Wings With Grenoble Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Skate wings - (3 to 4 oz ea) -- cleaned Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Flour 2 tablespoons Olive oil 1/4 cup Minced shallots 2 tablespoons Capers 2 Lemons -- juiced 1/2 cup Dry white wine 2 sticks Butter -- cut into cubes 1 tablespoon Finely-chopped fresh parsley leaves -- plus 1 teaspoon Finely-chopped fresh parsley leaves 2 cups Assorted vegetables -- blanched if needed (such as haricots verts, baby carrots, halved, thinly-sliced squash, thinly-sliced zucchini, thinly-sliced shiitake mushrooms, thinly-sliced red onions, etc.) Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside. Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley. Add the fish back into the sauce and simmer for 2 to 3 minutes. In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes. To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 528 Calories (kcal); 53g Total Fat; (90% calories from fat); 2g Protein; 11g Carbohydrate; 124mg Cholesterol; 511mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skewers Of Grilled Prawns With A Fresh Corn And Tomato Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/2 cup Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon hot sauce 1/2 teaspoon minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 24 medium prawns -- head and tail intact, and the shell from the body removed 24 wooden skewers -- soaked in water 2 cups fresh sweet corn kernels -- blanched 2 tablespoons chopped fresh basil leaves 1/2 cup chopped red onion 1 pint cherry tomatoes -- halved 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1 pound fresh asparagus -- cleaned, and roasted until tender 2 tablespoons chopped green onions, green part only In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well. Season the prawns with salt and pepper. Place 2 prawns on each skewer and place in a large resealable plastic bag. Pour half of the dressing over the prawns, seal the bag and shake several times to evenly distribute the dressing over each prawn. Place in the refrigerator and allow to marinate for 1 hour. Remove from the bag and bring to room temperature. Preheat the grill. Place skewers on the grill and cook for 2 to 3 minutes on each side, or until the prawns turn bright pink and their tails curl in. In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the remaining dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Lay 2 to 3 skewers on top of the salad. Garnish with green onions. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 37g Total Fat; (87% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 319mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skillet Corn Bread Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Softened butter 4 Eggs -- lightly beaten 2 cups Fresh corn kernels -- briefly blanched (or 2 cups frozen corn kernels) 1 cup All-purpose flour 1 cup Yellow cornmeal 1 tablespoon Baking powder 1 teaspoon Salt 3/4 cup Milk 1 tablespoon Vegetable oil Preheat oven to 375 degrees. Grease an 8-inch cast-iron skillet with butter and heat in oven. In a large bowl whisk eggs with corn kernels. Stir in flour, cornmeal, baking powder and salt. Stir in milk and oil until just combined. Do not overmix. Remove skillet from oven and pour in batter. Bake until golden, about 25 minutes. Cool slightly before slicing and serving. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 11g Total Fat; (21% calories from fat); 16g Protein; 71g Carbohydrate; 193mg Cholesterol; 981mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skillet Cornbread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 1/2 cups Corn kernels, scraped fresh from cob 1 cup Flour 1 cup Cornmeal 4 tablespoons Sugar 1 tablespoon Baking powder 1/2 teaspoon Salt 2 Eggs 1 cup Milk 2/3 cup Oil Preheat oven to 425 degrees. In a small saute pan heat 1 teaspoon of butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil, and corn kernels. Add to flour mixture and stir until just smooth. In an 8-inch cast-iron skillet melt remaining butter over medium heat. When butter begins to foam, pour in batter and place pan in oven. Bake for 20 to 25 miuntes until skewer inserted in center comes out clean. This recipe yields one 8-inch-round loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2150 broadcast 05-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2930 Calories (kcal); 189g Total Fat; (57% calories from fat); 44g Protein; 268g Carbohydrate; 469mg Cholesterol; 3000mg Sodium Food Exchanges: 13 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 36 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skirt Steak Brochettes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Balsamic vinegar 2 tablespoons Minced shallots 4 tablespoons Olive oil 1/2 teaspoon Cracked black pepper Juice and zest of 1 lemon 1/2 pound Flank steak -- cut with the grain -- in 1/2" thick slices 12 Wood skewers -- soaked 30 minutes Frisee or other salad greens -- for garnish Light tomato vinaigrette -- for serving In a shallow bowl whisk together vinegar, shallots, olive oil, pepper, lemon juice and zest. Thread meat on skewers and add to marinade; set aside for 1 hour. Grill skewers on a preheated grill, a few minutes per side. Serve 3 per person, garnished with salad greens and a spoonful of vinaigrette. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-127 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 19g Total Fat; (77% calories from fat); 11g Protein; 2g Carbohydrate; 29mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Joe's note: It doesn't seem to me that a mere 1/2 pound of flank steak will serve 4. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sleigh Ride Punch Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Cranberry juice 1 pound Tangerines -- in 1/2” slices 1/2 teaspoon Ground cloves 2 Cinnamon sticks 1 quart Sprite 1 liter Captain Morgan's Spiced Rum Festive ice mold In a sauce pan, bring the cranberry juice, tangerines, cloves, and cinnamon sticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice, completely. In a punch bowl, whisk the juice, sprite and rum together. Chill the punch completely before serving. Serve the punch in a pretty punch bowl with and festive ice mold. This recipe yields 1 gallon of punch. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2452 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1372 Calories (kcal); 4g Total Fat; (2% calories from fat); 3g Protein; 350g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 20 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Small Turnovers With Classic Picadillo Sauce - ... Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TURNOVER DOUGH === 3 cups flour 1 teaspoon salt 1/4 cup lard -- cut small pieces 1/4 cup butter -- cut small pieces 2 eggs -- lightly beaten with 1/2 cup water === FILLING === 2 tablespoons Annatto Oil -- (see recipe) = (or vegetable oil) 1 medium yellow onion -- finely chopped 1 green bell pepper -- finely chopped 3 garlic cloves -- minced 1/2 pound ground beef 1/2 pound ground pork 1/4 cup tomato sauce 1/4 cup Annatto Paste -- (see recipe) 1/2 cup chopped pimento-stuffed green olives 1/2 cup raisins 2 tablespoons red wine vinegar 2 teaspoons sugar 1 1/2 teaspoons salt 1 teaspoon Emeril's Essence -- see * Note Vegetable oil -- for frying * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large mixing bowl, combine the flour and salt. Work in the lard and butter, using your fingers. Work the egg mixture into the dough and knead until smooth. Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making the filling. In a large skillet heat the Annatto Oil over medium-high heat and sauté the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add tomato sauce, Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and simmer until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste. Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together to seal. Crimp the edges of the pastry with a fork to seal. In a deep fryer or large skillet, heat the oil to 375 degrees. Fry the empanaditas in batches until golden brown. Drain on paper towels before serving. This recipe yields about 25 empanaditas. Description: "{Empanaditas Con Picadillo Clasico}" Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "25 empanaditas" - - - - - - - - - - - - - - - - - - - Per serving: 4024 Calories (kcal); 219g Total Fat; (49% calories from fat); 132g Protein; 379g Carbohydrate; 903mg Cholesterol; 6588mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 12 1/2 Lean Meat; 4 1/2 Vegetable; 4 Fruit; 35 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smashed Potato Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds New potatoes -- chopped 1/2 cup Minced onions 3 Hard-boiled eggs -- chopped 1 teaspoon Minced garlic 1 tablespoon Light brown sugar 1/2 cup Mayonnaise -- to 3/4 cup 1/4 cup Yellow mustard 1 dash Worcestershire sauce 1 dash Tabasco sauce 1 Lemon -- juiced Salt -- to taste Freshly-ground black pepper -- to taste Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 466 Calories (kcal); 28g Total Fat; (52% calories from fat); 11g Protein; 48g Carbohydrate; 169mg Cholesterol; 408mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smashed Potatoes With Truffle Emulsion Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TRUFFLE EMULSION === 1 tablespoon Olive oil 1/2 cup Diced portobello mushrooms 2 tablespoons Minced shallots 1 teaspoon Minced garlic 2 tablespoons Diced tomatoes 1/4 cup Veal reduction 1 1/2 cups Homemade or prepared mayonnaise 1 Truffle -- finely chopped 3 tablespoons Truffle oil Juice of one lemon Salt -- to taste Freshly-ground black pepper -- to taste === POTATOES & ASSEMBLY === 8 New potatoes Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Grated Parmigiano-Reggiano cheese 2 Black truffles 1/4 cup Truffle oil === GARNISH === 2 ounces Caviar Chives, long 2 tablespoons Chopped chives Black pepper For the truffle emulsion: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the portobello, shallots, garlic, and tomatoes, for 2 to 3 minutes. Add the veal reduction. Simmer for 2 to 3 minutes or until the mixture is almost dry. Season with salt and pepper. Remove from the heat and cool completely. In a food processor, combine the mushroom mixture, mayonnaise, chopped truffle, truffle oil, and lemon juice together. If the mixture is too thin add additional mayonnaise. Season with salt and pepper. For the potatoes: In a pot of salted water, bring the potatoes up to a boil and cook for 8 to 10 minutes or until the potatoes are fork tender. Remove from water and drain. To assemble: Smash each potato with the back of a kitchen spoon. Season each potato with salt and pepper. Spoon a small amount of the truffle emulsion on the bottom of the plate and dirty the rim. Place two of the smashed potatoes directly on the sauce. Sprinkle with the grated cheese. Shave the truffle over the top of the potatoes. Drizzle the truffle oil over the entire plate. Garnish with the caviar, long chives, chopped chives and black pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 7g Total Fat; (22% calories from fat); 9g Protein; 47g Carbohydrate; 85mg Cholesterol; 231mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smashed Strawberries Over Crispy Sticks Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basic Pie Crust -- see * Note 1 1/2 cups Sugar 1 teaspoon Cinnamon 2 pints Strawberries 8 scoops Vanilla Bean Ice Cream Powdered sugar -- in a shaker Fresh mint sprigs * Note: See the "Basic Pie Crust" recipe which is included in this collection. Preheat the oven to 350 degrees. Lightly flour a flat surface. Using a rolling pin, roll out the dough about 1/8-inch thick. In a mixing bowl, mix 1/2 cup of the sugar and cinnamon together. Sprinkle the pastry with cinnamon sugar. Using a sharp knife, cut the pie crust into 1/2-inch strips or use various cookie cutters. Place the pastry on a parchment or wax paper-lined baking sheet. Bake until golden and crispy, about 10 to 12 minutes. Remove from the oven and cool. Stem and slice the strawberries. Place the berries and remaining sugar in large bowl. Using a hand masher, mash half of the berries. To serve, place 2 scoops of the ice cream into each bowl. Arrange the pastry around the ice cream. Spoon the strawberries over the ice cream. Garnish with powdered sugar and mint. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-09-1998 - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g Protein; 86g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Beef And Caramelized Onion Risotto Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Water 1/4 cup Emeril's Essence -- see * Note 1 pound Beef tenderloin -- trimmed, and cut into 4 equal pieces 1 tablespoon Olive oil 2 cups Chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 6 cups Beef stock 1 teaspoon Chopped garlic 1 pound Arborio rice - (2 cups) 1 tablespoon Butter 1/4 cup Heavy cream 1/2 cup Freshly-grated Asiago cheese 3 tablespoons Chopped green onions, green part only Parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Mix the water and Essence together. Rub the tenderloin with the mixture, cover with plastic wrap and marinate for at least 2 hours in the refrigerator. Prepare the smoker. Remove beef from the refrigerator. Place in the smoker and smoke for 10 to 12 minutes. Remove from the smoker and cool. Thinly slice the beef on the bias and set aside. In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are caramelized, about 6 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly. Stir in the butter, cream, and cheese. Simmer for 2 minutes, stirring constantly. Fold in the beef and green onions. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 19g Total Fat; (73% calories from fat); 11g Protein; 4g Carbohydrate; 54mg Cholesterol; 1639mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Beef Brisket Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Hickory chips 10 pounds Beef brisket -- untrimmed Rustic Rub -- see * Note === BBQ SAUCE === 4 cups Tomato ketchup 2 cups Worcestershire sauce 1 small Onion -- minced 1 tablespoon Minced garlic Drizzle of apple cider vinegar Juice of four lemons Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Rustic Rub - {Emeril's Rustic Seasining}" recipe which is included in this collection. Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350 degrees for 4 hours. Reduce the heat to 125 degrees and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. This recipe yields 12 to 15 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1217 Calories (kcal); 100g Total Fat; (75% calories from fat); 65g Protein; 8g Carbohydrate; 276mg Cholesterol; 635mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Chicken And Sweet Corn With A Herb Crust Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === HERB CRUST === 2 1/2 cups Flour 1 teaspoon Salt 1/4 cup Chopped fresh mild herbs 2/3 cup Lard 4 1/2 tablespoons Ice water === FILLING === 2 tablespoons Olive oil 1/2 cup Chopped onions 1/4 cup Chopped celery 2 cups Diced smoked chicken 2/3 cup Roasted sweet corn 1 cup Diced potatoes -- blanched 1/2 cup Sweet peas 1 cup Veloute sauce Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped parsley Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven 375 degrees. In a bowl combine the flour, salt and herbs. Cut the lard in and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working he dough until you have a smooth ball of dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place it on a lightly-floured surface. For each crust, roll out the dough on the floured surface into a circle about 14-inches in diameter and 1/8-inch thick. Gently fold one of the circles in half and then in half again so that you can lift it without tearing the dough. Unfold the dough into a 9-inch pan. Reserve the other dough circle for the top of the pie. For the filling: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions and celery for 1 to 2 minutes. Remove from the heat. In a mixing bowl, combine the chicken, corn, potatoes, and peas together. Mix in the sauteed onions and celery. Add the veloute sauce and mix until all the ingredients are incorporated together. Stir in the parsley. Season with salt and pepper. Spoon the filling into the pie shell. Place the dough circle on top of the filling, crimping the sides of the crust to seal. Make a couple of slashes across the top of the crust. Bake the pie for 30 to 35 minutes or until the crust is golden-brown and the potatoes are tender. Place a slice of the pie in the center of a plate. Garnish with parsley and Emeril’s Essence. This recipe yields one 9-inch pie for ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2294 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2762 Calories (kcal); 167g Total Fat; (54% calories from fat); 37g Protein; 274g Carbohydrate; 130mg Cholesterol; 2180mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Chicken BBQ Pizza Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Chicken Pizza Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Twelve-inch pizza dough -- see * Note 2 Boneless chicken breasts - (8 oz ea) 1 tablespoon Olive oil 1 tablespoon Emeril's Essence -- see * Note 3 cups Ketchup 1 cup Light brown sugar 1/2 cup Worcestershire sauce 2 tablespoons Sesame oil 2 ounces Molasses 1 tablespoon Chili powder 1 tablespoon Ground mustard 2 teaspoons Minced garlic 2 teaspoons Grated fresh ginger 2 ounces Balsamic vinegar 6 ounces Mozzarella cheese 1 small Red onion -- julienned 1/4 cup Chiffonade of basil * Note: See the "NOLA Pizzas - Basic Dough" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the oven to 450 degrees. Place the baking stones in the oven. Preheat the grill. Season the chicken breast with olive oil and Emeril's Essence. Place on the grill and cook for 5 to 6 minutes on each side. Remove from the grill and julienne. In a food processor, combine the ketchup, brown sugar, Worcestershire sauce, sesame oil, molasses, chili powder, ground mustard, garlic, ginger, and balsamic vinegar. Puree until the sauce is smooth. Season with salt and pepper. Spoon the sauce over the dough. Layer the cheese over the sauce. Sprinkle the chicken, red onion, and basil over the cheese. Place in the oven and bake for 15 to 20 minutes, or until the crust is golden brown. Remove the pizza from the oven. This recipe yields one 12-inch pizza. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2355 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2543 Calories (kcal); 87g Total Fat; (28% calories from fat); 53g Protein; 425g Carbohydrate; 152mg Cholesterol; 10581mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 14 Fat; 26 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Crawfish With A Creole Coulis Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Crayfish Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHEESECAKE === 1 cup Parmigiano-Reggiano cheese 1 cup Bread crumbs 1/2 cup Melted butter 1 tablespoon Olive oil 1/2 cup Chopped onions 1/2 cup Chopped red peppers 2 teaspoons Salt 1 teaspoon Freshly-ground white pepper 1 3/4 pounds Cream cheese -- at room temperature 4 large Eggs 1 cup Grated Maytag White Cheddar cheese 1/2 cup Heavy cream 1 pound Smoked crawfish tails -- rough chopped === SAUCE === 4 Roasted red peppers 2/3 cup White wine 1/2 cup Creole mustard Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 1/4 cup Fried crawfish tails 1/4 cup Grated Maytag White Cheddar cheese 1 tablespoon Chopped parsley 1 tablespoon Brunoise red onions Preheat the oven to 350 degrees. Combine the Parmesan cheese, bread crumbs and butter until thoroughly incorporated, and press the mixture into the bottom of a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions and peppers. Saute for 2 to 3 minutes then remove from heat. In an electric mixer, beat the cream cheese and eggs together until thick and frothy, about 5 minutes. Beat in the cream, cheddar cheese, sauteed vegetables and crawfish. Mix until thoroughly incorporated and creamy, about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm -- about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a sauce pot, combine all the ingredients together. Bring the mixture up to a boil. Reduce to a simmer and simmer for about 5 to 6 minutes. With a hand-held blender, puree the mixture until smooth. Season with salt and pepper. Spoon the sauce on the bottom of the plate and dirty the rim. Place a wedge of the cheesecake in the center of the sauce. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions. This recipe yields 12 servings. Comments: The original recipe title as listed is “Smoked Crawfish With A Creole Mustard And Roasted Red Pepper Coulis”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2314 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 38g Total Fat; (81% calories from fat); 8g Protein; 11g Carbohydrate; 169mg Cholesterol; 730mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Duck Stew With Smoked Duck Dumplings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Dumplings Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 6 tablespoons Finely-chopped onions -- divided 1/4 cup Small-diced potatoes -- blanched 1/4 cup Small-diced celery 1/4 cup Small-diced carrots 1/4 cup Small-diced parsnips 1/4 cup Small-diced turnips 12 ounces Finely-chopped smoked duck meat - (2 cups) -- divided 1/4 cup Peeled, seeded, chopped tomatoes 2 tablespoons Finely-chopped basil 4 teaspoons Minced garlic 3 cups Duck stock 1 cup Red wine Salt -- to taste Freshly-ground black pepper -- to taste 1 large Egg 1/4 cup Beer 1/2 cup Flour 1/2 teaspoon Baking powder 2 tablespoons Chopped green onions 1 small Loaf of crusty bread Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a large pot, heat the olive oil. When the oil is hot, saute 4 tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and turnips and saute for 2 minutes. Add the 1 1/2 cups of the duck meat, the tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red wine. Season with salt and black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 20 to 25 minutes. In a mixing bowl, combine the egg, beer, remaining garlic, 2 tablespoons onions, 1/2 cup duck meat, flour and baking powder together. Season the batter with salt. Whisk until smooth. Turn the heat up to high under the stew. When the stew starts to bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew covered for 3 minutes or until the dumplings are cooked through. Ladle the stew into a large bowl. Arrange the dumplings over the stew. Garnish with green onions and crusty bread. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2412 broadcast 01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 8g Total Fat; (49% calories from fat); 3g Protein; 15g Carbohydrate; 47mg Cholesterol; 115mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Duck, Sweet Corn, And Mushroom Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Pasta Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Duck fat 1 cup Minced onions 2 ears Sweet corn 4 cups Assorted exotic mushrooms Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Smoked duck -- julienned 1 tablespoon Chopped garlic 2 cups Heavy cream 1 pound Fresh angel-hair pasta 1/2 cup Grated Parmigiano-Reggiano cheese Drizzle of white truffle oil 2 tablespoons Chopped chives Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Cook the pasta in the boiling water until cooked al dente, about 4 to 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 525 Calories (kcal); 51g Total Fat; (84% calories from fat); 5g Protein; 16g Carbohydrate; 170mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Fish Mousse Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Zucchini -- (1 to 2) 8 ounces Smoked fish fillets -- skinned and boned (such as sturgeon, trout, etc.) 2 tablespoons Chopped parsley 2 tablespoons Chopped shallots 1/2 tablespoon Chopped garlic 1 tablespoon Brandy 2 tablespoons Softened butter -- optional 1/4 cup Heavy cream Salt -- to taste Freshly-ground white pepper -- to taste Brunoise of red pepper -- for garnish Chopped parsley -- for garnish Using a channel knife carve three channels in zucchini. Cut into 1/4-inch thick slices. In a pot of boiling, salted water blanch zucchini for 30 seconds. Using a slotted spoon transfer slices to a bowl of ice water and “shock” zucchini until cold. Drain, pat dry and set aside. In workbowl of a food processor combine fish, parsley, shallots, garlic, brandy, and butter, if using. Process until smooth. Scrape down sides, add cream and process 30 seconds more. Taste and adjust seasoning to your liking. Using a spatula transfer mousse to a pastry bag fitted with a small star tip and pipe mixture onto zucchini “croutons”. Arrange on a pretty platter and garnish with peppers and parsley. This recipe yields about 2 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-067 broadcast 12-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (74% calories from fat); trace Protein; 1g Carbohydrate; 3mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Gouda Cheese Macaroni Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 1 teaspoon salt 1/8 teaspoon vegetable oil 1 pound ditalini or small elbow macaroni 2 tablespoons unsalted butter -- plus 1/2 teaspoon unsalted butter 2 tablespoons bleached all-purpose flour 2 1/2 cups milk 1/4 teaspoon freshly-ground white pepper 1/4 pound smoked Gouda cheese -- grated Parsley -- for garnish Preheat the oven to 375 degrees. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2- by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C77) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 13g Total Fat; (69% calories from fat); 8g Protein; 5g Carbohydrate; 45mg Cholesterol; 575mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Ham Hock And Goat's Cheese Dumplings Recipe By :Emeril Lagasse Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Smoked ham hocks - (abt 6 oz ea) 4 cups Chicken stock 1 Bay leaf 3 Garlic cloves 1 small Onion -- quartered 1 tablespoon Olive oil 1/2 cup Minced leeks (white part only) 1 teaspoon Minced garlic 8 ounces Fresh goat's cheese 1 tablespoon Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 3 dozen Wonton wrappers Oil -- for frying Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saucepan, combine the ham hocks, stock, bay leaf, garlic clove and onions together. Bring the liquid to a boil and reduce to a simmer. Simmer the ham hocks until the meat is very tender and falling off the bones, about 2 hours. Remove from the heat and cool. Remove the ham hocks from the liquid and shred the meat. In a saute pan, heat the olive oil. When the oil is hot, add the leeks and saute for 1 minute. Add the pulled ham hock meat and garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, combine the sauteed ham hock meat, goat's cheese and parsley together. Mix well. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of each wonton. Lightly wet the edges of the wrappers with a little water. Bring one corner of the wrapper to the other and seal completely. Place the wontons, a couple at a time, in the hot oil and fry until golden brown, about 2 to 3 minutes. Remove the wontons from the oil and drain on a paper-lined plate. Season the wontons with Emeril's Essence. This recipe yields about 3 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (59% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 239mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Lobster And Mirliton Parfaits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 raw lobster tails -- shell removed 3 tablespoons olive oil Salt -- to taste Freshly-ground white pepper -- to taste 1 mirliton 1 cup Ravigote Sauce -- (see recipe) 2 cups assorted baby lettuces Drizzle of extra-virgin olive oil 1 fresh Haas avocado -- peeled, small diced 1/2 fresh lemon Prepare the smoker according to manufacturer’s directions. Season the lobster meat with olive oil, salt and pepper. Place in the smoker and close the lid tightly. Smoke the lobster until the meat turns completely white and tail curls up tightly. Remove from the smoker and cool completely. Using a vegetable peeler, remove the skin of the mirlitons. Split in half and remove the core. Slice mirlitons into thin slices. Then cut each slice into 1-inch matchsticks. Dice the lobster meat. In a mixing bowl, toss the lobster meat and mirlitons with the Ravigote Sauce. Season with salt and pepper. Mix well. In a small mixing bowl, toss the diced avocados with a squeeze of the lemon juice and salt. To assemble, in a small mixing bowl, toss the greens with a drizzle of the oil. Season with salt and pepper. Place a small amount of the lobster mixture in the bottom of each parfait or wine glass. Place some of the greens over the lobster mixture. Continue layering until all of the lobster and greens are used. Have the final layer be the lobster mixture. Top each parfait with the diced avocados. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D26) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 10g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Mozzarella, Lamb, & Grilled Vegetable Mille-Feuille Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Lamb medallions - (2 oz ea) 3 tablespoons Olive oil Emeril's Essence -- see * Note 2 Italian Roma tomatoes -- split in half 4 slices Eggplant - (1" thk) 4 slices Zucchini - (1" thk) 4 Green onions 8 slices Mozzarella Affumicata cheese - (2 oz ea) Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon Finely-chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. Season each lamb medallion and vegetable slices with olive oil and Emeril's Essence. Place on the grill. Cook the lamb for 3 minutes on each side for medium-rare. Cook the vegetables for 2 minutes on each side. Remove from the grill. Season both sides of the cheese with salt and white pepper. Alternate layering 3 pieces of the lamb, 2 slices of the Mozzarella, and one slice of each vegetable for each serving. Garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2365 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 10g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Mussel Fritters With A Roasted Red Pepper Aioli Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Clams/Mussels Fritters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen fresh mussels Salt -- to taste Cayenne pepper -- to taste 4 eggs 2 tablespoons chopped garlic 1 medium red bell pepper -- roasted, peeled, and seeded Juice from one lemon 1 tablespoon Dijon mustard 1 cup vegetable oil -- plus 2 tablespoons vegetable oil 1/2 cup chopped onions 1 1/2 cups milk 2 teaspoons baking powder 3 1/4 cups flour 1 tablespoon chopped parsley Crystal Hot Sauce -- to taste Worcestershire Sauce -- to taste Solid vegetable shortening -- for deep-frying Creole seasoning Prepare the smoker. Season the mussels with salt. Place on the smoking rack and close tightly. Smoke for about 6 to 8 minutes or until the mussels open. Remove the mussels from the smoker and remove the meat from the shells. Season with cayenne pepper. Set aside. In a food processor fitted with a metal blade, combine 1 egg, 1 tablespoon of the garlic, roasted red pepper, lemon juice and mustard. Puree until smooth. Season with salt and pepper. With the machine running, add 1 cup of oil in a steady stream. Process until the mixture is thick and creamy. Season with salt and pepper. Remove and refrigerate for at least 1 hour. The aioli can be made one day in advance. Heat the remaining 2 tablespoons of oil in a saute pan over medium-high heat. Add the onions and season with salt and cayenne. Saute for about 3 minutes or until slightly wilted. Add the remaining tablespoon of garlic and continue to saute for 1 minute. Remove and set aside to cool. Make a batter by combining the remaining 3 eggs, milk, baking powder, 1 teaspoon salt, and 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Roughly chop the mussels and fold into the batter. Mix well. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown evenly. Remove and drain on paper towels. Season with Creole seasoning. Serve the fritters hot with the aioli. This recipe yields about 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C36) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 4239 Calories (kcal); 280g Total Fat; (59% calories from fat); 80g Protein; 353g Carbohydrate; 798mg Cholesterol; 1582mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 53 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Oyster Dressing Stuffed Pork Chops With Hollandaise Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Oysters Pork Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Large oysters -- shucked, and liquid reserved Emeril's Essence -- see * Note 4 tablespoons Vegetable oil 1/2 cup Chopped onions 1/4 cup Chopped bell peppers 1/4 cup Chopped celery 1 tablespoon Chopped garlic 1/4 cup Chopped parsley 4 cups Crumbled cornbread 2 cups Chicken stock Salt -- to taste Cayenne -- to taste 4 Double-cut loin pork chops, bone in, and about 14 oz ea 2 ounces Ground andouille sausage or any other ground pork sausage 1 recipe Southern Cooked Greens -- see * Note 2 cups Hollandaise Sauce I -- see * Note 2 tablespoons Chopped green onions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Southern Cooked Greens" and "Hollandaise Sauce I" recipes which are included in this collection. Prepare the smoker. Season the oysters with Essence. Cold smoke the oysters for 4 to 6 minutes, or until the edges start to curl. (Cold smoke means that the temperature for the smoker stays between 80 degrees to 85 degrees. The oysters are not cooked, just flavored.) Remove from the smoker and roughly chop. Set aside. Preheat the oven to 400 degrees. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the onions, bell peppers, and celery. Saute for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread, stock and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the oysters and parsley. Cool the dressing. Make a 1 1/2- to 2-inch slit on the side of the pork chop. Season the entire chop with Essence. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. In a large saute pan, heat the remaining oil. When the oil is hot, carefully lay the chops in the pan. Sear the chops for about 3 minutes on one side. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. In a small saute pan, over medium heat, brown the sausage. Remove and drain on paper towels. Set aside. Remove the chops from pan and allow to rest for a couple of minutes before serving. To serve, spoon the greens in the center of each plate. Place the chops on top of the greens. Fold the sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish with green onions. This recipe yields 4 servings. Comments: The original recipe title as listed is "Smoked Oyster Dressing Stuffed Pork Chops With Andouille Hollandaise And Smothered Greens". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 14g Total Fat; (87% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1084mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Oyster-Artichoke Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Smoked oysters - (canned or fresh) 1/4 cup Thinly-sliced artichoke bottoms 1 tablespoon Chopped parsley 1 teaspoon Chopped fresh thyme 1 1/2 tablespoons Chopped red bell pepper 1 tablespoon Olive oil 1 teaspoon Lemon juice Bayou Blast - {Emeril's Creole Seasoning} -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine the ingredients, season with Bayou Blast, and set aside. This recipe yields 1 cup of relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 14g Total Fat; (93% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Rock Shrimp And Sweet Corn Beignets Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Fritters Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Rock shrimp Bayou Blast -- see * Note 2 tablespoons Vegetable oil 1/2 cup Chopped onions 1 cup Sweet corn kernels 1 teaspoon Chopped garlic 3 Eggs -- beaten 1 1/2 cups Milk 2 teaspoons Baking powder 3 1/4 cups Flour 1 teaspoon Salt 1 dash Crystal Hot Sauce 1 dash Worcestershire sauce 1 tablespoon Chopped parsley Solid vegetable shortening -- for deep-frying Bayou Blast -- see * Note 1 cup Remoulade Dressing 1/4 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped green onions, green part only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the rock shrimp with Bayou Blast. Prepare the smoker according to manufactures directions. Add the shrimp and smoke for about 8 to 10 minutes. Remove from the smoker and cool. Heat the oil in a skillet over medium-high heat. Add the onions and season with the Creole seasoning. Saute for about 3 minutes, or until slightly wilted. Add the corn and season with Creole seasoning. Continue to saute for 3 minutes. Add the shrimp and saute for 2 minutes. Add the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with the Creole seasoning. To serve, spoon the Remoulade in the center of a large serving plate. Arrange the beignets on top of the sauce. Garnish with the cheese and green onions. This recipe yields about 2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B79) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 2g Total Fat; (23% calories from fat); 3g Protein; 14g Carbohydrate; 25mg Cholesterol; 145mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon & Salmon Mousse Terrine With Choupit Caviar Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Smoked salmon 1/2 pound Clarified butter 3/4 cup Heavy cream Juice of one lemon 1 tablespoon Chopped fresh dill 1 tablespoon Chopped fresh parsley 1 tablespoon Chopped fresh chives Salt -- to taste Freshly-ground white pepper -- to taste 7 ounces Choupit caviar 4 Toast points (triangles tossed in olive oil -- seasoned, browned) 2 tablespoons Finely-chopped parsley Chervil sprigs Lightly oil a terrine mold. Line the mold with plastic wrap. In a food processor, puree 1 1/2 pounds salmon, clarified butter, and cream. Puree until smooth. Turn the mixture out into a mixing bowl. Stir in the lemon juice and chopped herbs. Season with salt and pepper. Line the prepared mold with 1/2 pound of the smoked salmon. To assemble, spread 1/3 of the mousse evenly over the smoked salmon. Smear the mousse with the caviar. Lay 3 ounces smoked salmon over the caviar. Repeat layering until 6 total layers are present. Wrap the mold tightly and refrigerate for 24 hours. Remove the mold and invert the mold onto a platter. Place a couple of slices of the terrine on a plate. Serve the terrine with toast points. Garnish with chopped parsley and chervil sprigs. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2373 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 28g Total Fat; (77% calories from fat); 18g Protein; trace Carbohydrate; 91mg Cholesterol; 748mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon And Brie Strudel Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Cheese Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dried ground mustard 1/2 cup White granulated sugar 1/4 cup Rice wine vinegar 1/4 cup Prepared yellow mustard 1 tablespoon Sesame oil 2 tablespoons Soy sauce 1 1/2 teaspoons Paprika 1/4 teaspoon Cayenne pepper 3 Phyllo dough sheets 1/4 cup Melted butter 1/4 cup Chopped fresh mild herbs 1 Brie cheese wheel - (8 oz) 1/2 pound Sliced smoked salmon 1 Baguette -- sliced into 1/2" 1 pieces and lightly toasted Preheat the oven to 400 degrees. In a mixing bowl, whisk the dried ground mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce, paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three pieces of phyllo dough down on a flat surface. Brush the ends of the dough with the melted butter. In the center of the phyllo dough, spread some of the mustard. Sprinkle the circle of mustard mixture with the chopped herbs. Season the salmon with salt and pepper. Wrap the wheel of brie with the sliced salmon, the salmon will overlap each other. (Wrap the cheese like a package.) Place the salmon wrapped brie in the center of the mustard/herb circle. Fold two of the ends of phyllo in towards the center of the dough. Fold the remaining ends in, forming a package, seal completely. Turn the dough out onto a parchment lined sheet pan. (The folded edges of the dough should be on top of the parchment paper.) Lightly brush the dough with the butter. Place the pan in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the oven and cool slightly, before slicing. Serve on croutes with the remaining mustard sauce. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 31g Carbohydrate; 16mg Cholesterol; 661mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon And Caviar Stuffed Potatoes Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 small creamer or new potatoes -- cooked in salted water until tender and cooled Salt -- to taste Freshly-ground white pepper -- to taste 1/2 pound smoked salmon 8 ounces cream cheese -- at room temperature 1/2 teaspoon chopped garlic 1 teaspoon minced onion 2 teaspoons finely-chopped parsley 1/4 cup butter -- at room temperature 2 teaspoons brandy 1/2 fresh lemon -- juiced 2 tablespoons heavy cream 1 can Sevruga caviar - (7-oz tin) 1 tablespoon chopped chives Cut the potatoes in half. Hollow out each half of the potato. Season the potatoes with salt and pepper and set aside. In a food processor, puree the salmon and cream cheese, until smooth. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy, lemon juice and cream. Process until the mixture is smooth again, about 1 minute. Place a heaping spoonful of the mixture in the center of each potato. Refrigerate for at least 2 hours. Place on a serving platter and garnish with a heaping spoonful of caviar. This recipe yields 24 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 6g Total Fat; (82% calories from fat); 2g Protein; trace Carbohydrate; 19mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril’s Creole Christmas Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, (William Morrow, 1997) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon And Potato Hash With Poached Eggs Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Egg Dishes Fish (Ocean) Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === HASH === 1 cup Small-diced potatoes -- blanched 2 cups Flaked smoked salmon 1/4 cup Small-diced onions 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1 tablespoon Dijon mustard 1 tablespoon Chopped chives 2 teaspoons Fresh lemon juice 1 large Egg 2 tablespoons Half-and-half === POACHED EGGS === 1/2 teaspoon White vinegar 1/2 teaspoon Salt 4 whole Eggs 2 tablespoons Chopped chives 2 Long chives Emeril’s Essence -- see * Note * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes. For poached eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Emeril’s Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 11g Total Fat; (56% calories from fat); 15g Protein; 5g Carbohydrate; 468mg Cholesterol; 767mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Cakes On A Bed Of Grilled Vegetables Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === GRILLED VEGETABLES === 4 long Green onions 2 Italian tomatoes -- cut in half 4 slices Red onions, 1" thick 4 slices Eggplant, 1" thick 4 slices Zucchini, 1" thick 4 slices Yellow squash, 1" thick 1 Red pepper -- cut into fourths 1 Yellow pepper -- cut into fourths 1/4 cup Olive oil Emeril's Essence -- see * Note === SALMON CAKES === 1 cup Mashed potatoes 2 cups Flaked smoked salmon - (abt 1 lb) 2 tablespoons Minced shallots 2 teaspoons Minced garlic 3 teaspoons Capers 1 tablespoon Dijon mustard 1 tablespoon Chopped fresh parsley 4 teaspoons Emeril's Essence Juice of one lemon Salt -- to taste Freshly-ground black pepper -- to taste 1 Egg -- beaten 1 tablespoon Heavy cream 1 cup Bread crumbs 1/2 cup Flour 1 Egg -- beaten with 2 tablespoons Milk Olive oil -- for frying === GARNISH === Lemon Dill Sauce -- see * Note 1/2 cup Sizzled leeks Emeril's Essence * Note: See the "Emeril's Essence Information" and "Lemon Dill Sauce" recipes which are included in this collection. Preheat the gill. Season the vegetables with the olive oil and Emeril's Essence. Place on the grill and cook for 1 to 2 minutes on each side. Remove from the grill. Julienne the eggplant, zucchini, squash and peppers. Separate the onions into rings. Leave the green onions and tomatoes whole. Season the vegetables with salt and pepper. Set aside. For the smoked salmon cakes: In a food processor, combine the potatoes, salmon, shallots, garlic, capers, Dijon, parsley, 1 to 2 teaspoons of Essence, lemon juice, salt and pepper, egg, cream, and 1/2 cup bread crumbs. Process for 20 seconds. Shape the mixture into eight 1/4-cup-per-cake cakes. Season the flour with 1 teaspoon of Essence and the bread crumbs with the remaining Essence. Dredge the cakes in the flour. Dip into the egg wash, removing any excess liquid. Dredge each cake in the seasoned bread crumbs. In a large pan, heat the oil. When the oil is smoking hot, fry each cake on each side for 2 to 3 minutes or until golden, remove from the oil and drain on a paper-lined plate. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the Lemon Dill Sauce over the cakes. Garnish with the sizzled leeks and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 411 Calories (kcal); 21g Total Fat; (44% calories from fat); 11g Protein; 47g Carbohydrate; 101mg Cholesterol; 463mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Cheesecake Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Cheesecake Fish (Ocean) Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Grated Parmigiano-Reggiano cheese 1 cup Fine dried bread crumbs 1/2 cup Melted unsalted butter Emeril's Essence -- see * Note 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 Freshly-ground 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-boiled egg yolk -- finely chopped 7 ounces Choupique caviar - (1 tin) * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Emeril's Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the oil 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 turn 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 serve, 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. This recipe yields 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 29g Total Fat; (88% calories from fat); 6g Protein; 2g Carbohydrate; 133mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Eggs Over Potato Cakes Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Egg Dishes Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Baking potatoes - (abt 4 lbs) -- peeled, grated Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Olive oil -- plus 2 teaspoons Olive oil 3/4 cup Vegetable oil 1 tablespoon Butter 1/2 cup Minced onions 1/2 pound Smoked salmon -- finely chopped 12 large Eggs 3/4 cup Half-and-half 1/4 cup Chopped green onions, green parts only 1/4 pound Smoked Gouda cheese -- grated Caviar Hollandaise -- see * Note * Note: See the "Caviar Hollandaise" recipe which is included in this collection. Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Unwrap the potatoes and place in a large mixing bowl. Season the potatoes with salt and pepper. Stir in the olive oil and mix well. Form the mixture into 12 small cakes about 3 inches in diameter and 1 inch thick. In a large nonstick skillet, over medium heat, heat the vegetable oil. When the oil is hot, pan-fry the cakes, in batches, until golden brown and cooked through, about 4 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate and keep warm. Pour off the oil and wipe the skillet clean. Melt the butter in the skillet. When the butter has melted, add the onions. Season the onions with pepper. Saute the onions until soft, about 2 minutes. Add the salmon and continue to saute for 1 minute. In a mixing bowl, whisk the eggs, half-and-half, and green onions together. Season the mixture with salt and pepper. Whisk to blend well. Add the egg mixture to the salmon. Using a plastic spatula, stir the eggs often and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese for about 30 seconds, and remove from heat. Continue stirring the mixture until the cheese is melted completely. To serve, top each potato cake with an equal portion of the eggs. Spoon the Caviar Hollandaise over the top and serve warm. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 26g Total Fat; (82% calories from fat); 11g Protein; 1g Carbohydrate; 204mg Cholesterol; 295mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Omelette With Caviar Hollandaise Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Omelets Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large Eggs 1/4 cup Milk Salt -- to taste Freshly-ground white pepper -- to taste 4 tablespoons Butter 1/4 cup Minced red onions 1/2 pound Smoked salmon -- diced small 4 ounces White cheddar cheese -- grated (abt 1 cup) 2 teaspoons Finely-chopped fresh parsley leaves 1 recipe Caviar Hollandaise -- see * Note * Note: See the "Caviar Hollandaise" recipe which is included in this collection. In a large mixing bowl, whisk the eggs and milk together and season with salt and pepper. In a 6-inch nonstick saute pan over medium heat, heat 1 tablespoon of the butter. Add 1 tablespoon of the red onions. Pour in one-fourth of the egg-cream mixture and cook, shaking the pan and stirring rapidly with a fork, holding the tines parallel to the bottom of the pan. The omelet should remaining runny in the center but firm on the bottom. Lift the handle the skillet and gently knock the pan on the surface of the stove so the omelette slides to the bottom curve of the pan. Add 1/4 cup of the salmon and 1/4 cup of the cheese in the center of the omelet, then with a fork, quickly fold the omelette from the top down. Let it stand for a few moments, then slide it onto a serving plate. Repeat the process until all the egg mixture and butter are used. To serve, spoon the sauce over each omelet and garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C02) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 23g Total Fat; (67% calories from fat); 22g Protein; 3g Carbohydrate; 420mg Cholesterol; 681mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Potato Cake With Potato-Leek Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Idaho potato -- peeled 4 ounces smoked salmon -- julienned (3 cups) 1 tablespoon finely-chopped green onions Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons oil === POTATO-LEEK CREAM === 1 teaspoon butter 3 cups thinly-sliced leeks 2 cups diced Idaho potato 3 cups cream 2 cups water Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon sour cream 1 tablespoon chopped chives 1 tablespoon chopped parsley Grate potato into a towel and wring to squeeze out excess liquid. Toss potato with salmon and green onions and season with salt and pepper. In a medium sauté pan heat oil and add potato mixture, forming it into 8 little round cakes. Cook until golden brown on both sides, about 5 minutes in all. Drain on paper towels and keep warm while you finish sauce. Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender. Add potato, cream and water and bring to a boil. Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or food processor, add sour cream and process until smooth. Reheat briefly, if necessary. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs. This recipe yields 4 appetizer servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-0114) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 571 Calories (kcal); 55g Total Fat; (84% calories from fat); 10g Protein; 12g Carbohydrate; 168mg Cholesterol; 306mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Rosettes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sour cream 2 tablespoons Chopped chives Salt -- to taste Freshly-ground white pepper -- to taste 8 slices Smoked salmon 1 small tin Caviar 1 tablespoon Chopped egg whites 1 tablespoon Chopped egg yolks 1 tablespoon Minced red onion 1 tablespoon Drained capers 1 tablespoon Chopped chives In a small bowl combine sour cream and chives and season to taste with salt and pepper. On work surface lay out individual salmon slices, thinly spread with chive cream, spoon caviar onto each piece and spread carefully over length of slice. Roll up salmon starting with largest end to make a loosely-rolled rosette. It should stand up on one end. Be patient and have fun! Arrange on a platter and go crazy decorating with garnishes. This recipe yields 8 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-067 broadcast 12-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 7g Total Fat; (47% calories from fat); 17g Protein; 1g Carbohydrate; 38mg Cholesterol; 704mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon, Crispy Bacon And Maytag Blue Cheese Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 6 ounces Maytag Blue cheese 1 teaspoon Dijon mustard 1 teaspoon Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups Olive oil 1/2 cup Buttermilk 1 dash Worcestershire sauce 1 dash Tabasco pepper sauce 6 cups Assorted baby greens 1 pound House-smoked salmon 6 ounces Crispy bacon 2 Hard-boiled eggs -- sliced In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add the buttermilk. Season the dressing with the Worcestershire sauce, Tabasco pepper sauce, salt and pepper. In a mixing bowl, toss the greens with as much dressing as desired. Season the salad with salt and pepper. Mound the greens in the center of four plates. Crumble the salmon over the greens. Sprinkle each salad with the bacon, sliced eggs, and remaining blue cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 786 Calories (kcal); 85g Total Fat; (96% calories from fat); 6g Protein; 2g Carbohydrate; 154mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon, Squaquerone Cheese, Red Onion, And Arugula Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salmon Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Cream cheese -- room temperature 1/4 cup Sour cream 1/2 cup Buttermilk 3/4 cup Plain low-fat yogurt 3 tablespoons Olive oil Juice of one lemon Salt -- to taste Freshly-ground white pepper -- to taste 8 slices Griddle bread (or any good quality white bread) 1 pound Smoked salmon -- thinly sliced 1 small Red onion -- shaved paper thin 2 cups Arugula -- cleaned and stemmed Chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a mixing bowl, combine the cream cheese, sour cream, buttermilk, yogurt, 1 tablespoon olive oil, and lemon juice. Mix until smooth. Season with salt and pepper. Spread the griddle bread with the cheese. Layer the bread with the salmon, red onion and arugula. Top with another slice of bread and place on a plate. Garnish with parsley and Emeril's Essence. This recipe yields 4 sandwiches. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2362 broadcast 07-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 510 Calories (kcal); 39g Total Fat; (68% calories from fat); 30g Protein; 11g Carbohydrate; 99mg Cholesterol; 1133mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Sausage And Black-Eyed Peas Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Smoked sausage 1 cup Chopped yellow onion - (1 medium) 1/2 teaspoon Salt 1/4 teaspoon Cayenne pepper 4 Garlic cloves 5 sprigs Fresh thyme 4 Bay leaves 3 teaspoons Finely-chopped parsley 8 cups Chicken stock 1 pound Black-eyed peas 1 tablespoon Minced garlic 6 Cornbread muffins 1 tablespoon Chopped green onions In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 18g Total Fat; (40% calories from fat); 22g Protein; 37g Carbohydrate; 40mg Cholesterol; 2826mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Sausage, Butternut Squash And Wild Rice Soup Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium butternut squash - (abt 1 1/2 to 2 lbs) 2 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste 12 cups chicken stock 2 1/2 cups chopped onions 1 cup wild rice 3/4 pound smoked sausage, such as kielbasa -- cut 1/4" slices 2 cups fresh corn kernels 1 1/2 cups half-and-half 1 tablespoon chopped fresh parsley leaves Preheat the oven to 400 degrees. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Sauté for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 3g Total Fat; (21% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 2580mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Sausage, Duck And White Bean Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Duck Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 whole Domestic duck - (4 1/2 to 5 lbs) -- cut 8 pieces Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste 2 cups Chopped onions 1 cup Chopped celery 1 pound Smoked pork sausage -- sliced 1/2" thick pieces 1/2 pound Dried navy white beans 2 Bay leaves 2 tablespoons Chopped garlic 4 cups Duck Stock -- see * Note 4 cups Water 3 Fresh thyme sprigs 1/2 cup Chopped green onions 2 tablespoons Chopped parsley * Note: See the "Duck Stock" recipe which is included in this collection. In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the surface. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Reseason if necessary and stir in the green onions and parsley. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 2g Total Fat; (40% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Scallop Sandwich Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Large sea scallops Emeril's Essence -- see * Note 2 large Baking potatoes - (abt 2 lbs) -- peeled, grated Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons Olive oil -- plus 2 teaspoons Olive oil 1/2 cup Vegetable oil 2 cups Mache lettuce - (packed), or any other mild baby lettuce 1/2 cup Sour cream 2 tablespoons White wine 2 tablespoons Thinly-sliced chives 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Prepare the stovetop smoker. Season the scallops with Essence. Place the scallops in the smoker and smoke for about 8 to 10 minutes. Remove from the smoker and cool. Slice the scallops into thin slices, about 1/4-inch thick. Set aside. Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Season with salt and pepper. Add 2 tablespoons plus 2 teaspoons olive oil. Mix well. Form the mixture into 12 small patties, about 1 to 1 1/2 inches thick. Heat the vegetable oil in a large nonstick skillet over medium heat. Fry the cakes, several at a time, until they are golden brown and cooked through, about 3 to 4 minutes on each side. Remove and drain on paper towels. Set aside. In small mixing bowl, toss the lettuce with the remaining tablespoon of oil. Season with salt and pepper. Mix well. In another small bowl, combine the sour cream, white wine, and chives. Season with salt and pepper. Mix well. To assemble, place one potato cake in the center of each plate. Fan several slices of the scallop over the potato. Drizzle the scallop with some of the chive cream. Mound some of the lettuce on top of the scallops. Top each sandwich with the remaining potato cakes. Garnish with a drizzle of the remaining chive cream and parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C25) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 30g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Shrimp Cakes With A Warm Fire Roasted Remoulade Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Medium shrimp -- peeled, deveined, and tail removed Emeril's Essence -- see * Note 1 Sweet corn ear Drizzle of vegetable oil 3 tablespoons Butter 1 cup Chopped onions 1/2 cup Chopped celery 1/4 cup Chopped red bell peppers Salt -- to taste Cayenne -- to taste 2 teaspoons Chopped garlic 1 large Egg 1 1/2 cups Dried fine bread crumbs 1/4 cup Chopped green onions, green parts only 1/4 cup Bleached all-purpose flour 1 cup Vegetable oil 1 recipe Remoulade Sauce -- see * Note 1 medium Sweet potato -- peeled, and cut into thin curls, fried until crispy 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Remoulade Sauce" recipes which are included in this collection. Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove and cool. In a food processor, fitted with a metal blade, puree the remaining shrimp. Remove and set aside. Rough chop the smoked shrimp and set aside. Season the corn cob with a drizzle of vegetable oil and Essence. Place the cob over an opened flame and lightly char the corn on all sides. In small saute pan, over medium heat, melt 2 tablespoons of butter. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a mixing bowl, combine the sauteed vegetables, pureed shrimp, chopped shrimp, egg, 3/4 cup bread crumbs, and green onions. Mix well. Season with salt and cayenne. Divide the mixture into 8 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with Essence. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Heat the oil to 360 degrees in a large saute pan over medium heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Drain on paper towels. Season with Essence. Using a knife, remove the kernels from the cob. In a saute pan, over medium heat, melt the remaining tablespoon of butter. Add the corn and saute for 1 minute. Add the Remoulade and continue to saute for 2 minutes. Remove from the heat. To serve, spoon the sauce in the center of each plate. Lay two cakes in the center of the sauce. Pile the fried sweet potatoes in the center of the cakes. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Smoked Shrimp Cakes With A Warm Fire Roasted Remoulade And Sweet Potato Nests". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 751 Calories (kcal); 66g Total Fat; (79% calories from fat); 26g Protein; 14g Carbohydrate; 243mg Cholesterol; 289mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Sturgeon And Caramelized Onion Cheesecake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cheesecake Fish (Ocean) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 cups Julienned onions 1 cup Bread crumbs 1 cup Grated Parmesan 1/2 cup Butter -- melted 1 3/4 pounds Cream cheese -- room temperature (3 1/2 eight-ounce packages) 4 Eggs 1/2 cup Heavy cream 1 cup Grated smoked Gouda cheese 1 pound Smoked sturgeon 2 teaspoons Salt Lemon-chive mayonnaise -- for serving Chives -- for garnish Preheat oven to 350 degrees. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9-inch springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Serve with mayonnaise lightly seasoned with lemon juice and chopped chives, garnished with extra chives. This recipe yields 8 to 10 Servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-092 broadcast 01-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 699 Calories (kcal); 59g Total Fat; (75% calories from fat); 30g Protein; 13g Carbohydrate; 311mg Cholesterol; 1513mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Sturgeon Terrine Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Smoked sturgeon 2 tablespoons Minced shallots 2 tablespoons Minced garlic 4 tablespoons Butter 2 tablespoons Chopped green onions 1 tablespoon Chopped tarragon 1 tablespoon Chopped chives 1 tablespoon Chopped parsley 12 ounces Cream cheese -- softened 1/4 cup Heavy cream -- to 1/2 cup Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Chive cream -- in a squeeze bottle 1 ounce Caviar Toast points 1 Long chives 1 tablespoon Minced red onion In a food processor with a metal blade, puree all the ingredients together except for the cream cheese and cream. Puree until smooth. With the machine running, slowly add the cream cheese, a tablespoon at a time. Add enough cream to the mixture, so it is spreadable. Season with salt and pepper. Line a 2-inch by 24-inch terrine mold with plastic wrap. Lightly grease the mold. Spread the filling evenly in the terrine mold. Cover the mold and refrigerate for 12 hours. Cut the terrine into 1-inch slices. Unmold the whole terrine and place on a long platter. Garnish with the chive cream, caviar, toast points, long chives and red onion. This recipe yields 10 to 20 appetizers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 20g Total Fat; (77% calories from fat); 11g Protein; 2g Carbohydrate; 97mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Tomato Butter Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Smoked or oven dried plum tomatoes -- peeled 1/4 cup Melted butter 1 tablespoon Cream Place all ingredients in a blender and mix well. This recipe yields about 1 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 50g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 137mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Smoked Tomato Butter Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sherry vinegar 4 tablespoons Red wine 6 Black peppercorns 2 Thyme leaves 1 Bay leaf 1/4 cup Heavy cream 1 1/2 cups Smoked tomato sauce 1/2 pound Unsalted butter -- cut into cubes Salt -- to taste Freshly-ground black pepper -- to taste In a sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf. Bring the liquid up to a simmer and reduce by half, about 2 minutes. Add the cream and reduce by half again, about 2 minutes. Stir in tomato sauce. Mount in the butter cubes and strain through a chinoise. Season with salt and pepper. This recipe yields about 2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1881 Calories (kcal); 206g Total Fat; (98% calories from fat); 3g Protein; 5g Carbohydrate; 578mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 41 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Trout And Grilled Apple Strudel Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Fresh Water) Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Granny Smith apples -- cored, and -- cut 1/2” rings 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Smoked trout -- flaked small pieces 2 tablespoons Minced shallots 1/4 cup Cream cheese -- room temperature 2 tablespoons Finely-chopped chives 5 Phyllo dough sheets 1/2 cup Melted butter Emeril’s Essence -- see * Note Chopped chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. Preheat the oven 400 degrees. Toss the apples with the olive oil and season with salt and pepper. Place on the grill and cook for 2 minutes on each side. Remove from the grill and small dice the apples. In a mixing bowl, combine the apples, trout, and shallots together. Bind the mixture with the cream cheese. Stir in the chives. Season with salt and pepper. Brush each sheet of phyllo with the melted butter. Spread 1/3 of the phyllo with the apple/trout filling. With the filling end towards you, roll the strudel up like a jelly roll. Place on a parchment-lined baking sheet and brush with the remaining butter. Bake for 15 minutes or until the strudel is golden-brown. Slice the strudel on the bias and arrange on a platter. Garnish with chives and Emeril’s Essence. This recipe yields 4 servings. Recommended Wine: Bourgogne, Domaine Leroy Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2321 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 31g Total Fat; (86% calories from fat); 2g Protein; 9g Carbohydrate; 78mg Cholesterol; 279mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Suggested Wine: Bourgogne, Domaine Leroy Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Trout Dumplings With Potato Cream Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Dumplings Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Potato Truffle Sauce -- see * Note ===FOR THE DUMPLINGS === 8 ounces Smoked trout -- shredded small piece 1/2 cup Cooked mashed potatoes (leftover mashed potatoes are great) 1 tablespoon Unsalted butter -- softened 1 tablespoon Shallots -- chopped 1 tablespoon Chopped chives -- plus 1 tablespoon Chopped chives -- for garnish Salt -- to taste Freshly ground black pepper -- to taste 12 Wonton wrappers * Note: See the"Potato Truffle Sauce" recipe which is included in this collection. Bring a pot of water to a boil. In a small bowl combine the trout, mashed potatoes, butter, shallots, and chives. Mix well and add salt and pepper. Moisten the edges of wonton wrappers, a few at a time, and place a generous tablespoonful of filling in the center of the wrapper. Fold the wonton wrapper, opposite corners meeting, forming a triangle. Press firmly to seal. Place the dumplings in a pot of boiling salted water and poach for 3 minutes. Have a small saute pan slowly heating on the stove with a little oil. Remove the dumplings from the water and dab off any excess moisture. Carefully place them into the hot oil and sear until golden on one side. Serve atop the Potato Truffle Sauce. Garnish with chopped chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 3g Total Fat; (91% calories from fat); trace Protein; trace Carbohydrate; 8mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Trout Hash With Choron Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped, peeled, seeded tomatoes 2 tablespoons Fresh tarragon Cayenne pepper -- to taste 1 tablespoon Chopped garlic -- plus 2 teaspoons Chopped garlic 3 tablespoons Distilled white vinegar -- plus 1 teaspoon Distilled white vinegar 1 cup Dry red wine 1 tablespoon Chopped parsley 2 Egg yolks 1/2 Fresh lemon 2 teaspoons Water 1 stick Butter -- melted and warm 2 medium White potatoes -- peeled, diced small Oil -- for frying 1 tablespoon Olive oil 1/2 cup Minced onions 8 ounces Smoked trout -- flaked Salt -- to taste Freshly-ground black pepper -- to taste 4 Poached eggs 1 tablespoon Chopped chives Preheat the oil. In a saucepan, over medium-high heat, combine the tomatoes, tarragon and 1 tablespoon garlic. Season the mixture with salt and cayenne. Stir in 3 tablespoons vinegar and red wine. Bring to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the mixture is dark brown and thick. Remove from the heat and add the parsley. In a stainless steel bowl, over medium heat, set over a pot of simmering water. Whisk the egg yolks with the juice of the lemon and water. Season the egg mixture with salt and cayenne. Whisk until the eggs are pale yellow in color and slightly thick. Remove the bowl from the pot and whisk in the butter, 1 tablespoon at a time, until all is incorporated. Fold the tomato mixture into the hollandaise and set aside. Fry the potatoes until golden brown, about 3 to 4 minutes. Remove from the oil and drain on a paper-lined plate. Season the potatoes with salt and pepper. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in the garlic and trout. Continue to saute for 1 minute. Stir in the potatoes and continue to saute for 2 to 3 minutes. Over high heat, bring a pot of salted water to a boil. Add the vinegar to the water. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to re-warm the eggs. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. To assemble, spoon the hash in the center of four plates. Lay a poached egg on top of each plate of hash. Drizzle the choron sauce over each plate. Garnish with chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 34g Total Fat; (75% calories from fat); 10g Protein; 16g Carbohydrate; 380mg Cholesterol; 421mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Trout Hash With Fried Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Brabant potatoes -- blanched Emeril's Essence -- see * Note 2 tablespoons Olive oil 1/2 cup Chopped yellow onions 1 teaspoon Minced garlic 1 pound Smoked trout Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter 8 whole Eggs 1 cup Choron Sauce -- warm - see * Note 1 ounce Caviar Chives, long 2 tablespoons Chopped chives 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers * Note: See the "Emeril's Essence Information" and "Choron Sauce" recipes which are included in this collection. Preheat the fryer. For the hash: Fry the brabant potatoes, for 2 to 3 minutes or until golden brown. Remove from fryer and season with Emeril's Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions for 1 minute. Add the garlic and continue sauteing for 1 minute. Add the fried potatoes and saute for 1 minute. Flake in the trout and continue sauteing for 2 minutes. Season with salt and pepper. For the fried eggs: In a saute pan, heat the butter. Crack each egg into the hot saute pan and season with salt and pepper. Fry the eggs for 2 to 3 minutes or until the yolk has almost set. Spoon the hash in the center of the platter. Lay the fried eggs directly on top of the hash. Drizzle the Choron Sauce over the eggs. Garnish with the caviar, long chives, chopped chives and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 23g Total Fat; (75% calories from fat); 13g Protein; 3g Carbohydrate; 431mg Cholesterol; 276mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smokey Mushroom And Tasso Potatoes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Untreated cedar plank Olive oil -- for coating 4 Red skin potatoes - (abt 8 oz) -- sliced 1/2" thick, -- blanched till tender 1 cup Thinly-sliced shiitake mushrooms 2 ounces Tasso or spiced ham -- cut small dice 4 ounces Mozzarella cheese -- cut 1/2" dice Salt -- to taste Freshly-ground black pepper -- to taste Preheat grill. Oil the cedar plank on one side. Slightly mound the potatoes in the center of the cedar plank and season with salt and pepper. In a bowl toss the shiitakes with some olive oil and season. Sprinkle over the potatoes. Sprinkle the top with tasso and cheese, making sure it is fairly even and not to close to the edges. Place the plank in the center of the grill and cover with a lid. Allow to cook for 10 to 12 minutes. Watch out, there will be smoke. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2242 broadcast 09-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 28g Total Fat; (69% calories from fat); 24g Protein; 3g Carbohydrate; 101mg Cholesterol; 471mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Andouille Po'Boy Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Andouille links -- cut on the bias into 2" slices 2 tablespoons Flour 2 tablespoons Olive oil 1 medium Onion -- cut 1" rings 1 Green pepper -- cut 1" rings 1 tablespoon Emeril's Essence -- see * Note 1 cup Veal reduction 3 tablespoons Creole mustard 2 Six-inch French bread loafs -- spilt in half 1 cup Emeril's Slaw -- see * Note Zap Potato Chips Omar Pies * Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection. In a hot saute pan, sear the andouille for 1 minute on each side. Remove the sausage from the pan. Stir in the flour and oil. Cook for 2 minutes for a brown roux. Add the onions, peppers, and garlic. Cook for 2 to 3 minutes or until the vegetables start to wilt. Add the andouille. Stir in the veal reduction and Creole mustard. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy. Season with salt and pepper. Divide the smothered andouille between the two split loaves. Mound each sandwich with Emeril's Slaw. Serve with Zaps and Omar Pies. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 14g Total Fat; (65% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Andouille Sausage And Shrimp Over Creamy Grits Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 3 tablespoons flour 1 cup chopped onions 1/2 cup chopped green bell peppers 1/2 cup chopped celery Salt -- to taste Cayenne pepper -- to taste 1 pound andouille sausage -- sliced 1/4" thick 1 1/2 pounds medium shrimp -- peeled, deveined 3 cups water 1/4 cup chopped green onions 1 recipe Creamy Stone-Ground Grits -- (see recipe) In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium-brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the water. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 8g Total Fat; (35% calories from fat); 24g Protein; 8g Carbohydrate; 188mg Cholesterol; 241mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds Fryer chicken -- cut into 10 pieces Emeril’s Essence -- see * Note 1 tablespoon Flour 1/4 cup Olive oil 4 cups Julienned onions Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Julienned bell peppers 4 cups Sliced assorted wild mushrooms (chantrelles, shiitake, oyster, etc.) 1 cup Fresh whole kernel corn 1 Bay leaf 1 cup White wine 3 tablespoons Finely-chopped parsley 1 pinch Cayenne pepper 2 tablespoons Chopped green onions * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a mixing bowl, toss the chicken with Emeril’s Essence and flour. In a large saute pan, heat the olive oil. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Add the onions, and season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the bell peppers, mushrooms, corn, and bay leaves. Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 15 minutes. Add the wine, cover, and reduce the heat to a simmer. Cook for about 45 minutes, or until the chicken is tender. Stir in the parsley. Season with cayenne. Spoon the chicken on a platter and garnish with green onions. This recipe yields 4 to 6 servings. Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2321 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Suggested Wine: 1993 Domaine Drouhin Oregan Pinot Noir Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Chicken And Onions Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Fryer chicken - (abt 3 lbs) -- cut serving pieces Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Flour 8 cups Julienned onions - (abt 2 1/2 lbs) 1 cup Thinly-sliced bell peppers 2 Bay leaves 1/4 cup Water 1 cup Whole kernel corn 1 cup Young sweet green peas 2 cups Sliced mushrooms 3 tablespoons Finely-chopped parsley Season the chicken pieces with salt and cayenne. In a large cast-iron skillet, heat the oil. When the oil is hot, add the chicken and brown, cooking for 6 to 8 minutes on each side. Add the onions. Season with salt and cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes. Add the bell peppers and bay leaf. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, for about 15 minutes. Add the water, cover, and reduce the heat to medium. Stir occasionally and cook for about 30 minutes, or until the chicken is tender. Add the corn, peas, and mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add the parsley. Remove the bay leaf and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Duck Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Peanut oil 5 pounds Duck -- cut 8 serving pieces 2 tablespoons Bayou Blast -- see * Note 1 Carrot -- diced 1 Onion -- diced 1 Turnip -- diced 8 whole Garlic cloves -- unpeeled 1 large Baking potato -- diced 4 cups Chicken or duck stock 2 Bay leaves 2 Thyme sprigs 2 tablespoons Flour * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 375 degrees. In a dutch oven or large roasting pan with cover, heat oil over medium-high heat. Season duck pieces with Bayou Blast,then add to pan, skin-side down, and sear until well-browned, about 5 minutes. Turn pieces to meat side and add carrot, onion, turnip and garlic cloves; saute, stirring gently, 2 to 3 minutes. Add potatoes, stock, bay leaves and thyme and bring to a boil. Cover pan and transfer to oven; bake one hour. When duck is tender, remove pieces to a warmed serving dish and set aside while you prepare sauce. In a small bowl whisk flour with 2 tablespoons water and add to liquid in roasting pan. Bring to a boil over high heat, stirring, until sauce thickens. Pour over duck pieces and serve. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-038 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2395 Calories (kcal); 224g Total Fat; (84% calories from fat); 66g Protein; 26g Carbohydrate; 414mg Cholesterol; 385mg Sodium Food Exchanges: 1 Grain(Starch); 8 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 39 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Duck With Root Vegetables Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 whole Duck -- cut into 8 pieces 10 tablespoons Flour Emeril’s Essence -- see * Note 1 cup Chopped yellow onions 2/3 cup Chopped carrots 1/2 cup Chopped celery 2/3 cup Chopped parsnips 1/2 cup Chopped turnips 1 tablespoon Minced garlic 1 tablespoon Chopped fresh thyme 1 tablespoon Chopped fresh basil 1 tablespoon Chopped fresh oregano 3 cups Duck stock 1 cup Red wine Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Mashed sweet potatoes 1/2 cup Fried parsnip strips 2 tablespoons Chopped green onions * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a cast-iron skillet, heat the olive oil. Season both the meat and the flour with Emeril’s Essence. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside. In the same oil, stir in 2 tablespoons of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the duck stock and the red wine into the pan. Bring the liquid up to a boil and reduce to a simmer. Cover with a lid. Simmer the duck for 30 to 35 minutes or until the vegetables are fork tender. Re-season with salt and pepper if needed. Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with the parsnip strips and green onions. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2294 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1597 Calories (kcal); 135g Total Fat; (78% calories from fat); 41g Protein; 42g Carbohydrate; 241mg Cholesterol; 311mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Fillet, Sausage And Crawfish Over Cheesy Biscuits Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Crayfish Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 2 Beef fillets - (6 to 8 oz ea) -- julienned 1 cup Minced onions 1 pound Smoked sausage -- cut 1/4" slices Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Peeled crawfish tails Bayou Blast -- see * Note 1 tablespoon Chopped garlic 2 cups Heavy cream 1 dash Worcestershire Sauce 1 dash Crystal Hot Sauce 1/2 cup Chopped green onions 8 Cheesy biscuits * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly saute for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the crawfish tails with Bayou Blast. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet. Serve over the cheesy biscuits. This recipe yields ?? servings Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1998 - - - - - - - - - - - - - - - - - - - Per serving: 3459 Calories (kcal); 337g Total Fat; (86% calories from fat); 74g Protein; 40g Carbohydrate; 1037mg Cholesterol; 4723mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 62 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Green Beans Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped bacon 1/4 cup Diced ham 1/2 cup Diced onion 1 teaspoon Chopped garlic 1 pound Green beans -- trimmed Salt -- to taste Freshly-ground black pepper -- to taste In a saucepan cook bacon until fat begins to render. Add ham, onion and garlic and cook for 1 minute. Add beans and 1 cup water and bring to a boil. Reduce heat and simmer until beans are very tender, 8 to 10 minutes. Season with salt and pepper. Drain. Transfer to a warm dish for serving. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 36g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Greens With Ham Hock Gravy Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 1/2 cup All-purpose flour 3 cups Thinly-sliced onions Salt -- to taste Cayenne pepper -- to taste 4 Bay leaves 2 tablespoons Chopped garlic 8 cups Chicken stock 3 pounds Ham hocks - (abt 4 medium-size hocks) 2 bunches Collard greens - (abt 2 1/4 lbs) -- thoroughly washed, picked over for blemished leaves, and any tough stems removed 2 bunches Mustard greens - (abt 2 1/4 lbs) -- thoroughly washed, picked over for blemished leaves, and any tough stems removed 1 cup Water Combine the oil and flour in a 8-quart pot over medium heat and stir with a wooden spoon until smooth. Cook the mixture, stirring constantly, to make a blond roux, about 8 minutes. Add the onions to the roux. Season with salt and cayenne. Cook the onions for about 4 to 6 minutes, or until the onions are soft. Add the bay leaves and garlic and continue to cook for 2 minutes. Add the stock and ham hocks. Bring the liquid to a boil and reduce to a simmer, stirring occasionally. Simmer the liquid for about 2 hours, or until the hocks are very tender. Add the greens, by the handful, until all of them are combined in the mixture. They will wilt. Add the water. Simmer until the greens are very tender and the mixture is thick, about 45 minutes. Remove the bay leaves and serve warm. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 14g Total Fat; (76% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 2149mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Monkfish With Saffron Potatoes And Onion Crisps Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Monkfish fillets (5 oz ea) -- trimmed, and membranes removed Emeril's Essence -- see * Note 1 tablespoon Olive oil 3 cups Diced peeled eggplant - (1/2" dice) 8 Italian plum tomatoes -- cut vertical slices 1/2 cup Chopped onions 1 tablespoon Chopped garlic 3 tablespoons Chopped fresh basil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Peeled, seeded, pureed Italian plum tomatoes 6 1/2 cups Basic chicken stock 12 medium Red potatoes -- peeled 1 teaspoon Saffron threads Freshly-ground white pepper -- to taste 4 cups Vegetable oil 1 cup Flour 2 cups Thinly-shaved onions slices -- separated into rings 1 large Egg -- beaten with 3 tablespoons Water * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 375 degrees. Season the fillets with Emeril's Essence. In a large non-reactive ovenproof skillet over high heat, add the oil. When the oil is hot, add the fish fillets and sear the first side, for about 1 minute. Flip the fillets with a spatula and add the eggplant, tomatoes, onions, and basil. Season with salt and black pepper. Stir in the tomato puree and 1/2 cup of the stock. Bring the liquid to a boil. Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes. Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer. Combine the potatoes, saffron threads and 6 cups of chicken stock. Season the liquid with salt and white pepper. Bring the liquid to a boil and reduce the heat to a simmer. Cook the potatoes until firm-tender about 12 to 14 minutes. Remove the pot from the heat and allow the potatoes to sit in the broth for 2 to 3 minutes to soak up the flavors. Remove the potatoes with a slotted spoon and set aside, keeping warm. Allow the broth to cool and then refrigerate or freeze it for later use. Heat the oil in a large pot over high heat. Season the flour with Essence. Dip the onions in the egg wash and toss in the seasoned flour. When the oil is very hot, fry the onions in batches until golden and crisp, for about 2 to 3 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. To serve, spoon the potatoes in the center of the plate. Lay the fillet on top of the potatoes and spoon over some of the sauce. Garnish each plate with the onion crisps. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2303 Calories (kcal); 223g Total Fat; (85% calories from fat); 11g Protein; 73g Carbohydrate; 47mg Cholesterol; 41mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Oxtails Over Spinach And Sweet Corn Mash Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Oxtails Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive oil 1 cup Flour 2 Oxtails -- cut in 1/4" slices Salt -- to taste Freshly-ground black pepper -- to taste Emeril's Essence -- see * Note 2 cups Medium-diced onions 1 cup Medium-diced carrots 1 cup Medium-diced celery 2 tablespoons Chopped garlic 3 Bay leaves 2 tablespoons Chopped fresh thyme 1 cup Red wine 2 quarts Veal or dark stock 1/4 cup Parsley 1 1/2 pounds New potatoes -- quartered 8 tablespoons Butter - (1 stick) -- cubed 1/2 cup Heavy cream - (to 3/4 cup) 1 tablespoon Olive oil 2 ears Sweet corn, kernels scraped from the cob -- (1 1/2 to 2 cups) 1 bag Spinach - (10 oz) -- cleaned, drained, and stemmed 1 tablespoon Chopped garlic 4 large Parsnips -- top and skin removed, and peeled into thin strips * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the oxtails with salt and pepper. Season the flour with Emeril's Essence. Dredge the oxtails in the seasoned flour, coating each side completely. When the oil is hot, sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides. Remove the oxtails and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the oxtails and continue to cook for about 2 hours, basting the oxtails often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. In a saute pan, heat the olive oil. When the oil is hot, add the corn and saute for 2 to 3 minutes. Season with salt and pepper. Add the spinach and garlic and continue to saute for 1 minute. Season the mixture with salt and pepper. Fold the mixture into the mashed potatoes and keep warm. Place the parsnips in the fryer and fry until golden, about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the mashed potatoes in the center of the plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top. Garnish with the fried parsnips. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 980 Calories (kcal); 59g Total Fat; (54% calories from fat); 10g Protein; 99g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Veal And Morel Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pot-Pies Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 3 pounds Veal shoulder -- cut into 1/2" pieces Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour Emeril's Essence -- see * Note 2 cups Finely-chopped onions 1 cup Finely-chopped celery 1 cup Finely-chopped carrots 2 tablespoons Chopped garlic 2 Bay leaves 2 tablespoons Chopped fresh thyme 1 cup Beer 8 cups Veal or dark stock 1 pound Small morel mushrooms -- cleaned 1 pound Fingerling potatoes -- scrubbed, halved 2 Fresh corn ears, kernels scraped from cob 1/4 cup Parsley 2 cups Flour 1 pinch Salt 2/3 cup Lard 3 tablespoons Ice water - (to 4 tbspns) 1 Egg -- mixed with 1 tablespoon Water -- for egg wash * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large stock pot, or Dutch oven, over medium heat, add the olive oil. Season the veal with salt and pepper. Season the flour with Essence. Dredge the veal in the seasoned flour, coating each side completely. When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides. Remove the veal and set aside. Add the onions to the pan and season with salt and pepper. Saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce the heat to medium-low. Add the veal and simmer for 2 hours. In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper. Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender. Preheat the oven to 350 degrees. In a mixing bowl, combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the dough into fourths and carefully remove the dough from the surface. Pour the stew into a large greased baking dish or pan (12-quart casserole dish). Place the dough directly over the pan. Tuck the excess dough evenly into the sides of the dough. Crimp the dough firmly. Make several small slits in the top of the dough, this will allow the steam to escape. Egg wash the dough and place on a baking sheet. Bake until the top is golden brown, about 25 to 30 minutes. Remove and cool for 5 minutes before serving. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 599 Calories (kcal); 38g Total Fat; (58% calories from fat); 29g Protein; 32g Carbohydrate; 146mg Cholesterol; 139mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Veal Chops With Mushroom Gravy Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Double-cut veal loin chops - (14 oz ea) Bayou Blast -- see * Note 1/4 cup Vegetable oil 4 ounces Chopped bacon 1/4 cup Flour 3 cups Julienned onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Assorted exotic mushrooms -- wiped clean, sliced (such as shiitakes, chanterelles, oysters, and lobster) 1 tablespoon Chopped garlic 2 1/2 cups Chicken stock 1 tablespoon Chopped fresh parsley leaves 3 tablespoons Chopped green onions, green parts only * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the chops with Bayou Blast. In a large saute pan, heat the vegetable oil. When the oil is hot, add the chops and sear for 6 minutes and turn over and continue to sear for 5 minutes. Remove the chops from the pan and set aside. Add the bacon and fry until crispy, about 4 minutes. Stir in the flour and whisk until the mixture is smooth. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions. Season with salt and pepper. Cook the onions for 2 minutes. Add the mushrooms and garlic. Cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often. Remove from the heat and stir in the parsley and green onions. Serve the chops warm with the pan gravy. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 14g Total Fat; (78% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1343mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Wite Beans Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Dried Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Bacon fat 1 cup Chopped onions 1/4 cup Chopped celery 2 Bay leaves 1/2 pound Andouille Sausage -- cut 1/2" slices, -- see * Note 1 tablespoon Minced garlic 1 pound Navy beans 8 cups Water -- to 10 cups Tabasco sauce -- to taste Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Andouille Sausage" recipe which is included in this collection. In a large heavy saucepan, heat the bacon fat. When the fat is hot, saute the onions and celery for about 5 minutes. Season with salt and pepper. Add the bay leaves. Add the sausage and garlic and continue to saute for 3 minutes. Add the beans and water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, or until the beans are soft and creamy. Season with salt, pepper, and Tabasco sauce. Remove the bay leaf. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2431 broadcast 11-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 4g Total Fat; (15% calories from fat); 13g Protein; 37g Carbohydrate; 3mg Cholesterol; 37mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Snowballs Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Coconut 2 cups Oreo cookies 2 cups M&Ms 2 cups Roasted peanuts 3 large Zip-lock bags 4 Disposable pie tins 4 scoops Chocolate Mint Ice Cream - (large scoops) 4 scoops Vanilla Ice Cream - (large scoops) 4 scoops Chocolate Ice Cream - (large scoops) 1 cup Sweetened whipped cream 6 large Strawberries -- whole Powdered sugar -- in a shaker Preheat the oven to 350 degrees. Place the coconut on a parchment-lined baking sheet. Place the pan in the oven and cook the coconut until slightly toasted and golden, about 4 to 6 minutes. Remove from the oven and cool. Place the cookies in a plastic zip-lock bag. Place the candy in a plastic zip-lock bag. Place the peanuts in a plastic zip-lock bag. Using a small meat mallet or the back of a large spoon, carefully smash each bag. You want to smash the packages enough so that everything is in small pieces. Make sure your ice cream is very hard. Shape the ice cream scoops into balls. Place the scoops of ice cream on a parchment-lined baking sheet. Place coconut, cookies, candy and nuts on four different pie tins. Roll the ice cream balls in which ever pie tin you want. Place the ice cream back in the freezer. To serve, place two ice cream balls in each bowl. Drizzle the chocolate sauce over the ice cream. Garnish with the whipped cream, strawberries, and powdered sugar. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-09-1998 - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 9g Total Fat; (77% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Softshell Crab Niçoise Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound new potatoes -- quartered, blanched 1/2 cup thinly-sliced onions 1/4 pound haricots verts -- blanched 4 Roma tomatoes -- seeded, chopped 2 anchovy fillets -- mashed 4 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 cup flour 4 large or 8 small softshell crabs -- cleaned Oil -- for frying 6 cups watercress lettuce - (packed) -- cleaned, patted dry 8 hard-boiled quail eggs -- peeled 16 Niçoise olives -- pitted, halved 1 tablespoon finely-chopped fresh parsley leaves Preheat the fryer. In a mixing bowl, combine the potatoes, onions, beans, tomatoes and anchovies. Season with 2 tablespoons of the oil, 1 tablespoon of the vinegar, the garlic, salt and pepper. Toss well. Set aside. Season the softshells with salt and pepper. Season the flour with salt and pepper. Dredge the softshells in the seasoned flour, coating completely. Hold the body of the each crab, carefully drag the legs through the hot oil for about 30 seconds and then carefully lay in the hot oil. Fry until crispy and golden, about 3 to 4 minutes. Fry the crabs in batches. Remove and drain on paper towels. Season with salt. To assemble, toss the lettuce with the remaining 2 tablespoons of oil and 1 tablespoon of vinegar. Season with salt and pepper. Mound the greens in the center of each plate. Arrange some of the potato mixture over the greens. Lay the crabs on top of the potato mixture. Lay the quail eggs and olives around the softshells. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 14g Total Fat; (41% calories from fat); 6g Protein; 40g Carbohydrate; 2mg Cholesterol; 89mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Softshell Po' Boys Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Softshell crabs -- cleaned Emeril's Essence -- see * Note 1 1/2 cups Flour Oil -- for frying 4 Individual French-bread baguettes 1/2 cup Mayonnaise 1 Creole tomato -- cut into 1/4" slices 2 cups Shredded lettuce 4 bags Zap's potato chips 4 bottles Abita beer -- cold * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oil. Season the softshells with Emeril's Essence. Season the flour with Essence. Dredge the softshells in the seasoned flour, coating completely. Holding the softshell by its head, carefully drag the legs of the softshell in the hot oil for 1 minute. After 1 minute, drop the softshell in the oil and fry until golden-brown, about 2 to 3 minutes on each side. Remove from the oil and drain on a paper-lined plate. Season the softshells with Essence. Smear the mayonnaise over each side of the baguettes. Start building the po' boy, with softshells, tomatoes, and lettuce. Serve the po' boys with Zap's and cold Abita. This recipe yields 4 po' boys. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 24g Total Fat; (56% calories from fat); 6g Protein; 37g Carbohydrate; 10mg Cholesterol; 160mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soupe Aux Pois (Pea Soup) Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces salt pork -- cut medium dice 1 cup chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery Freshly-ground black pepper -- to taste 1 bay leaf 1 pound dried yellow split peas 10 cups water In a large saucepan, over medium heat, render the salt pork. Cook for 3 to 4 minutes. Stir in the onions, carrots, and celery. Season with black pepper. Sauté for 4 minutes. Stir in the bay leaf and peas. Add the water. Bring to a boil, reduce the heat to medium-low and cook until the peas are tender, about 1 1/2 hours. Reseason if necessary. The soup can either be pureed until smooth or served as is with crusty bread. Ladle the soup into individual serving bowls and garnish with parsley. This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D01) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 18g Total Fat; (43% calories from fat); 15g Protein; 37g Carbohydrate; 18mg Cholesterol; 330mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cream Apple Cake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Cooking apples -- peeled, cored, and sliced, such as Granny Smith 1 1/2 teaspoons Ground cinnamon 3/4 teaspoon Freshly-grated nutmeg 2 cups Sugar -- plus 1 tablespoon Sugar 1 1/2 sticks Butter -- softened 1/2 teaspoon Baking powder 1 1/2 teaspoons Baking soda 1 teaspoon Salt 2 1/4 cups Flour 2 Eggs 1 teaspoon Pure vanilla extract 1 cup Sour cream 2 cups Sweetened whipped cream In a mixing bowl, toss the apples with 1/2 teaspoon of the cinnamon, 1/2 teaspoon of the nutmeg, and 1 tablespoon of the sugar. In a large oven-proof skillet, combine 1/2 stick of the butter and 1/2 cup of the sugar, over medium-high heat. Stir with a wooden spoon until the mixture caramelized and becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove from the heat. Using an electric mixer, fitted with a paddle, cream the remaining 1 1/2 cups of sugar and remaining stick of butter together. Sift the remaining 1 teaspoon of cinnamon, remaining 1/2 teaspoon of nutmeg, baking powder, baking soda, salt and flour together. Add the eggs, vanilla and sour cream to the butter mixture. Beat until smooth. Add the sifted flour mixture, a little at a time. Beat until smooth. Pour the batter over the apples. Preheat oven to 350 degrees. Bake for about 40 minutes or until golden and the cake pulls away from the sides. Remove from the oven and cool for 15 minutes. Invert the cake onto a platter and serve warm. Garnish with whipped cream. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 16g Total Fat; (39% calories from fat); 4g Protein; 53g Carbohydrate; 71mg Cholesterol; 493mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cream Cake With Macerated Berries Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Unsalted butter -- room temperature 1 1/2 cups Sugar 2 Egg yolks 2 1/4 cups Flour 1/4 teaspoon Soda 1 3/4 teaspoons Baking powder 1/2 teaspoon Salt 1 cup Sour cream 1 teaspoon Pure vanilla extract 2 Egg whites -- beaten until stiff 1 pint Blueberries -- picked over, rinsed 1 pint Raspberries -- rinsed 1 pint Strawberries -- rinsed, sliced Drizzle of Grand Marnier 2 cups Sweetened whipped cream Powdered sugar -- in a shaker Fresh mint sprigs Preheat the oven to 375 degrees. Grease a 9-inch springform pan. Using an electric mixer, fitted with a paddle, cream the butter and 1 cup of sugar together. With the machine running add the egg yolks and beat until incorporated. Sift the flour, soda, baking powder, and salt together. Add the sifted ingredients to the creamed butter in 3 parts, alternating with thirds of the sour cream. Beat until the batter is smooth. Add the vanilla. Fold in the beaten egg whites into the batter. Pour the batter into the prepared pan and place in the oven. Bake for about 25 minutes, or until a toothpic inserted in the center comes out clean. Remove the cake from the oven and cool on a wire rack. After the cake has cooled, use a knife to loosen the sides from the springform pan. Remove the springform and slice. In a mixing bowl, combine the remaining sugar with the berries. Using the back of a fork, lightly mash the berries. Add the Grand Marnier to taste. To serve, place a slice of the cake in the center of each plate. Spoon some of the macerated berries over piece of cake. Garnish the slice with whipped cream, powdered sugar and mint sprigs. This recipe yields 12 to 16 slices. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 10g Total Fat; (29% calories from fat); 5g Protein; 52g Carbohydrate; 58mg Cholesterol; 184mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cream Fudge Cake Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Butter -- softened, plus 1 tablespoon Butter -- softened 1 1/2 cups Sugar 1 cup Sour cream 2 Eggs 1 1/2 cups Flour 1/2 cup Cornstarch 1 teaspoon Salt 2 ounces Unsweetened chocolate -- melted 1 teaspoon Pure vanilla extract 2 teaspoons Instant coffee 1/4 cup Hot water === Fudge Cake Icing === 1 pound Butter -- softened 4 cups Powdered sugar 12 ounces Unsweetened chocolate -- melted 1 teaspoon Vanilla Preheat the oven to 350 degrees. Grease a 13- by 9- by 2-inch rectangular baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. For the frosting: Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve. This recipe yields one cake. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 10833 Calories (kcal); 750g Total Fat; (58% calories from fat); 84g Protein; 1104g Carbohydrate; 1750mg Cholesterol; 7245mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 148 1/2 Fat; 52 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cream Topping Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Sour cream 1 tablespoon Chopped parsley 1 tablespoon Chopped tarragon 1/4 teaspoon Ground coriander 1/2 teaspoon Salt 1 pinch Freshly-ground white pepper Combine all ingredients. This recipe yields about 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 36g Total Fat; (85% calories from fat); 6g Protein; 8g Carbohydrate; 77mg Cholesterol; 1160mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sourdough Starter Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unbleached flour -- plus more for feeding 1/2 cup Whole-grain rye flour 1 cup Bottled still water -- plus more for feeding In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel. Set aside to ferment at room temperature for 2 to 3 days. It will begin to smell sour but not in an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temperature. Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp enough for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temperature each time before use. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2134 broadcast 05-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 400 Calories (kcal); 0g Total Fat; (0% calories from fat); 12g Protein; 88g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Southern Cooked Greens Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon 3 cups Julienned onions Salt -- to taste 1 pinch Cayenne pepper -- or to taste Freshly-ground black pepper -- to taste 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 bottle Dixie Beer - (12 oz) 1/4 cup Rice wine vinegar 1 tablespoon Molasses 6 pounds Greens -- cleaned, stemmed (such as mustard greens, collard greens, turnip greens, kale, and/or spinach) In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and a pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Spoon the sauce over the top. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A55 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 15g Total Fat; (46% calories from fat); 18g Protein; 20g Carbohydrate; 24mg Cholesterol; 539mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southern Cooked Greens II Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Greens Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon -- chopped 3 cups chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste 1/2 cup light brown sugar - (firmly packed) 2 tablespoons minced shallots 1 tablespoon minced garlic 6 cups water 1/4 cup rice wine vinegar 6 pounds assorted greens -- washed, stemmed (such as mustard greens, collard greens, turnip greens, kale and/or spinach) In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C78) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 14g Total Fat; (66% calories from fat); 9g Protein; 6g Carbohydrate; 24mg Cholesterol; 461mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril's TV Dinners", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1998) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southern Fried Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for frying 1 large Fryer chicken - (abt3 1/2 lbs) -- cut 8 pieces Salt -- to taste Cayenne pepper -- to taste 2 Eggs -- beaten 3 cups Whole milk -- plus 2 tablespoons Whole milk 3 1/2 cups Flour Emeril’s Essence -- see * Note Freshly-ground black pepper -- to taste * Note: See the "Emeril’s Essence Information" recipe which is included in this collection. Heat the oil in a large cast-iron skillet. Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with Emeril’s Essence. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden-brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken. Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy. Serve the chicken and gravy with mashed potatoes. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A13 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 10g Total Fat; (16% calories from fat); 20g Protein; 93g Carbohydrate; 119mg Cholesterol; 123mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwest Cheese Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Egg Dishes Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil 1/2 cup Chopped red bell pepper 1/2 cup Chopped onion 1 tablespoon Minced garlic 1 tablespoon Minced jalapeno pepper 4 Eggs 2 cups Heavy cream 2 cups Jalapeno jack cheese 1 cup Roasted corn kernels -- plus extra Roasted corn kernels -- for garnish 1 cup Cooked black beans -- rinsed 1/2 teaspoon Ground cumin 1/4 teaspoon Chili powder Salt -- to taste Freshly-ground white pepper -- to taste 1 nine-inch Prebaked tart shell -- preferably in quiche 1 recipe Pico De Gallo -- see * Note Chopped cilantro -- for garnish * Note: See the "Pico De Gallo" recipe which is included in this collection. In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool. In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper. Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch. Cool briefly before cutting. Serve with Pico De Gallo alongside, sprinkled with roasted corn kernels and chopped cilantro. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-082 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 26g Total Fat; (79% calories from fat); 6g Protein; 9g Carbohydrate; 175mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwest Spice - {Emeril's Southwest Seasoning} Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Chili powder 2 teaspoons Ground cumin 2 tablespoons Paprika 1 tablespoon Dried oregano 1 tablespoon Ground coriander 1 teaspoon Cayenne pepper 1 tablespoon Garlic powder 1 teaspoon Crushed red pepper 1 tablespoon Salt 1 teaspoon Black pepper Combine all of the above ingredients thoroughly. This recipe yields 1/2 cup of Emeril's famous "Southwest Spice" seasoning. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - Essence Recipes Link Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 7g Total Fat; (28% calories from fat); 8g Protein; 32g Carbohydrate; 0mg Cholesterol; 6564mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwest-Style Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole Chickens - (3 lbs ea) -- thoroughly rinsed -- and dried 2 tablespoons Olive oil 12 Garlic cloves -- peeled 1/4 cup Chopped celery 1/4 cup Chopped carrots 2 teaspoons Southwest Spice -- see * Note Black Bean Sauce -- see * Note Guacamole -- see * Note Pico De Gallo Salsa -- see * Note Fried Tortilla Strips -- see * Note * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}”, “Black Bean Sauce”, “Guacamole”, “Pico De Gallo Salsa”, and “Fried Tortilla Strips” recipes which are all included in this collection. Heat oven to 400 degrees. Rub chickens inside and out with oil, using 1 tablespoon per chicken. Insert 3 garlic cloves under skin of each chicken breast half. Sprinkle chickens inside and out with onions, celery and carrots. Sprinkle chickens, inside and out, with Southwest Spice and rub in with your hands. Place chickens, breast-side up, on a rack in a roasting pan and roast until crisp but tender, about 1 hour 10 minutes. Remove from oven, carve thigh and drumstick intact and slice breast meat. To serve, spoon Black Bean Sauce on dinner plates and arrange 1 chicken breast and 1 thigh/drumstick on top. Mound Guacamole and Pico De Gallo Salsa alongside and top with Fried Tortilla Strips. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 7g Total Fat; (76% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ten-inch puff pastry tart shell -- blind-baked 2 cups Goat cheese 1 tablespoon Minced garlic 2 teaspoons Cumin 2 teaspoons Chili powder Salt -- to taste Freshly-ground black pepper -- to taste 2 Avocados -- diced Juice of 2 lemons 1 teaspoon Minced garlic 1 Jalapeno -- minced 1 Italian Roma tomato -- seeded, small diced === GARNISH === 1 cup Warm black bean puree -- see * Note 1 2 Roasted red peppers -- peeled, seeded, -- and cut julienne 2 Roasted yellow peppers -- peeled, seeded, -- and cut julienne 2 Roasted poblano peppers -- peeled, seeded, -- and cut julienne 1/2 cup Roughly-chopped black olives Fresh cilantro sprigs Emeril’s Essence -- see * Note 2 * Note 1: Cook dried black beans according to package instructions or use canned, drained beans pureed in blender * Note 2: See the “Emeril’s Essence Information” recipe which is included in this collection. In a mixing bowl, combine the goat cheese, 1 tablespoon garlic, cumin and chili powder. Season with salt and pepper. Spread the cheese mixture evenly over the shell. In a mixing bowl, partly mash the avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt and pepper. Spread this mixture over the goat's cheese mixture. Spoon a small pool of the warm black bean puree in the center of the plate. Place a wedge of the pie in the center of the sauce. Serve with garnishes. This recipe yields one 10-inch pie. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1751 Calories (kcal); 144g Total Fat; (71% calories from fat); 80g Protein; 50g Carbohydrate; 238mg Cholesterol; 886mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Rub Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Amber cumin 2 teaspoons White cumin 1 teaspoon Black cumin 2 tablespoons Chili powder 2 tablespoons Paprika 1 tablespoon Ground coriander 1 tablespoon Garlic powder 1 tablespoon Salt 1 teaspoon Crushed red pepper 1 teaspoon Dried oregano In a small mixing bowl, combine all the ingredients together. Mix thoroughly. This spice mixture should be stored in an air-tight container for up to 6 months. This recipe yields 1/2 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 5g Total Fat; (27% calories from fat); 6g Protein; 26g Carbohydrate; 0mg Cholesterol; 6556mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Steak Po' Boy Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1/4 cup Southwest Spice -- see * Note 1 Flank steak - (abt 2 lbs) 1 large French bread loaf 1/4 cup Creole mustard 1 Poblano pepper -- roasted, peeled, and seeded 6 Tomatillos -- roasted 1 bunch Green onions -- roasted 1 Garlic head -- roasted 1 Beef steak tomato -- quartered Juice of 2 limes 1 tablespoon Minced garlic 6 Corn tortillas -- cut thin strips 2 cups Guacamole 1/2 cup Cilantro creme fraiche * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. In a mixing bowl, whisk the olive oil and Southwest Spice together, forming a paste. Rub the entire steak with the rub and place in a glass pan large enough for the steak and cover with plastic wrap. Place the steak in the refrigerator and marinate for at least 4 hours (overnight is best). Preheat the fryer. Preheat the grill. Remove steak from the refrigerator and place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and slice into thin slices. Split the bread in 1/2 and smear both cut sides of the bread with the Creole mustard. In a food processor, pulse the poblano, tomatillos, onions, and garlic, pulse until full incorporated. Do not puree the mixture until smooth. Add the tomato, lime juice, and minced garlic and pulse until incorporated. Season the salsa with salt and pepper. Fry the tortilla strips in the oil until golden brown, about 2 minutes. Remove the strips from the oil and drain on a paper-lined plate. Season the strips with salt and pepper. Start building the sandwich with mounding the steak on one side of the bread. Top the steak with spoonfuls of the salsa. Spoon the guacamole over the salsa. Drizzle the cilantro creme fraiche over the guacamole. Place the fried tortilla stripes on top of the guacamole. Top the sandwich with the other 1/2 of the bread. This recipe yields 1 very large sandwich. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3355 Calories (kcal); 195g Total Fat; (51% calories from fat); 61g Protein; 361g Carbohydrate; 0mg Cholesterol; 3615mg Sodium Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 38 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Sweet Corn Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ears Fresh corn kernels 1 tablespoon Minced shallots 2 teaspoons Chopped garlic 3 Eggs 2 teaspoons Honey 1 teaspoon White vinegar 1 teaspoon Southwest Seasoning -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. Place the corn on an open flame. Char the corn for 1 minute on each side. Remove from the heat and scrape the kernels off the cob. In a food processor, puree the corn, shallots, garlic, eggs, honey, vinegar, and Southwest Spice. Puree until smooth. Season with salt and pepper. In a steady stream, add oil slowly until fully emulsified. Chill for 1 hour before serving. Whisk before serving. This recipe yields about 2 cups. RAW EGG WARNING -- The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2454 Calories (kcal); 232g Total Fat; (82% calories from fat); 27g Protein; 85g Carbohydrate; 561mg Cholesterol; 179mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 44 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaetzle Basic Dough Recipe Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- slightly beaten 1 1/2 cups Flour -- sifted 1/2 cup Milk 1 teaspoon Salt 1/4 teaspoon Baking powder Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spatzle starts to float to the surface, cover the pan and keep covered until the spatzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Adapted from Art Culinaire issue #39 From the TV FOOD NETWORK - (Show # EE-2331 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 4g Total Fat; (15% calories from fat); 9g Protein; 38g Carbohydrate; 98mg Cholesterol; 607mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Spaghetti Amatrice Style - {Spaghetti All’amatriciana} Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces raw pancetta -- chopped 2 tablespoons olive oil 2 cups thinly-sliced onions Salt -- to taste Freshly ground black pepper -- to taste 1/2 cup dry white wine 1 pound canned chopped tomatoes 1 pound fresh spaghetti -- cooked until tender 2 tablespoons basil chiffonade 4 ounces freshly-grated pecorino cheese In large sauté pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate. Add olive oil to sauté pan and heat over medium heat. Add onions to sauté pan. Season with salt and pepper. Sauté until wilted, about 4 minutes. Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes. In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D67) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 5g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti Squash Jam Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Jams/Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds spaghetti squash 1 pound granulated sugar 2 cups water Bring a large pot of water to a boil. Break the squash on the ground. Wash the squash pieces and remove the seeds from the center, using your hands. Place the squash pieces in the boiling water and cook until the skin comes apart. Remove from the water and place in an ice bath. Using your hands, separate the skin from the flesh and discard any seeds. Remove the flesh and place in shallow bowl. Again with your fingers, separate the flesh into threads. Rinse the threads under cool water and drain well. In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook until the mixture is thick. Add the squash and continue to cook until the entire mixture is thick and most of liquid has evaporated. Remove from the heat and pour into a bowl and cool completely. This recipe yields 1 1/2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D75) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2038 Calories (kcal); 5g Total Fat; (2% calories from fat); 6g Protein; 516g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 30 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Spanish Fried Custard Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cinnamon stick Peel of 1 lemon 3 cups milk 1 cup sugar 2 tablespoons cornstarch 2 teaspoons cinnamon Flour -- for dredging Egg wash Olive oil -- for frying In a saucepan, over medium heat, combine the cinnamon stick, lemon peel, 3/4 cup of the sugar, and 2 1/2 cups of milk. Bring to a simmer and cook for 30 minutes. Remove the cinnamon stick and lemon peel. In a small mixing bowl, combine the remaining milk and the cornstarch. Whisk well. Slowly whisk the cornstarch mixture into the hot milk mixture. Bring to a boil and cook for 8 minutes, whisking constantly. Remove from the heat and pour into a greased 8-inch baking dish. Cool completely. Cover and refrigerate until well chilled. Cut the custard into 2-inch triangles. Combine the remaining 1/4 cup sugar and cinnamon. Mix well. Dredge the triangles in the flour, coating completely. Dip each triangle in the egg wash, letting the excess drip off. Dredge the custards back into the flour, coating completely. In a large saute pan, over medium heat, add the oil. Lay the triangles in the hot oil and pan-fry until golden on both sides, about 3 minutes. Remove and drain on paper towels. Season with the cinnamon sugar mixture. Repeat the above process with the remaining triangles. Serve warm This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 3g Total Fat; (16% calories from fat); 3g Protein; 33g Carbohydrate; 12mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spianbta Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Yeast 3 cups Flour 1 cup Marm water -- (110 degrees) 1 1/2 teaspoons Salt 2 tablespoons Olive oil 2 tablespoons Lard 3 1/2 tablespoons Extra-virgin olive oil 6 ounces Artichoke hearts -- julienned 1/4 cup Finely-chopped onions 2 tablespoons Minced garlic -- divided 3 tablespoons Dry white wine 1 1/2 cups Fresh Ricotta cheese 1/4 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Finely-chopped parsley 1 tablespoon Chopped chives Preheat the oven to 400 degrees. In a mixing bowl, blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water together. Let sit for 5 minutes. Beat in 2/3 cup of the flour and water. The batter should be very elastic. Seal the sponge with plastic wrap and let sit for 7 to 8 hours. Using an electric mixer with a dough hook, blend 2 cups of flour and salt. Add half the sponge, olive oil and the lard. Beat for 5 minutes on low speed for the gluten to develop. Turn the speed to medium and mix until the dough starts coming up the sides. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise for 3 hours or until double in size. Lightly grease a 14- to 16-inch pizza pan. Punch the dough down. Press the dough out, to fit the pan. Cover the pan and let rise until double in size, about 3 hours. In a saute pan, heat the 1 1/2 tablespoons extra-virgin olive oil, saute the artichokes and onions for 3 to 4 minutes. Season with salt and pepper. Stir in 1 tablespoon garlic and wine and continue cooking for 3 to 5 minutes, or until the artichokes are soft. In a mixing bowl, combine the fresh ricotta cheese, Parmesan cheese, remaining garlic, and parsley. Season with salt and pepper. Raise the heat to 450 degrees and bake the bread for 10 minutes. Spread the cheese mixture over the bread and top with the sauteed artichokes. Sprinkle with remaining olive oil. Return the heat of the oven to 400 degrees. Bake for additional 15 minutes or until the bread is crisp. Place the bread on a platter and slice. This recipe yields 8 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 13g Total Fat; (39% calories from fat); 6g Protein; 39g Carbohydrate; 3mg Cholesterol; 422mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Butter Crust For Empanadas Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Empanadas Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Masa harina 1/2 cup Flour 1/2 cup Cornmeal 1/2 teaspoon Baking powder 1/2 teaspoon Southwest Spice -- see * Note 1 small Jalapeno -- stemmed, seeded, -- and minced 1/2 teaspoon Salt 1/8 teaspoon Freshly-ground black pepper 2 1/2 tablespoons Butter 1 cup Warm water * Note: See the "Southwest Spice - Emeril's Southwest Seasoning" recipe which is included in this collection. In a mixing bowl, combine the masa harina, flour, cornmeal, baking powder, Southwest Seasoning, jalapeno, salt and pepper together and mix thoroughly. Cut the butter in the flour mixture until it resembles coarse meal. Add the water, a little at a time, working the mixture until all the water is incorporated. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for 20 minutes. Remove the dough from the refrigerator, divide the log into 4 equal sections about 3 inches long, and carefully roll each out between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick. This recipe yields 4 rounds of dough. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2402 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 9g Total Fat; (26% calories from fat); 6g Protein; 47g Carbohydrate; 19mg Cholesterol; 405mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Cream Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Heavy cream 1/4 cup Granulated sugar 1/2 teaspoon Ground cinnamon 1/4 teaspoon Freshly-grated nutmeg Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. This recipe yields 4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from EMERIL'S CREOLE CHRISTMAS by Emeril Lagasse, published by William Morrow From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 3479 Calories (kcal); 352g Total Fat; (89% calories from fat); 20g Protein; 77g Carbohydrate; 1305mg Cholesterol; 359mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 70 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Spiced Skillet Pecans Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 1/2 teaspoons Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 tablespoons Brown sugar 1 pound Pecan halves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large skillet melt butter over low heat. When foaming stir in Bayou Blast and sugar. Add pecans, tossing pan to thoroughly coat. Continue to cook slowly, allowing pecans to toast in sugar mixture -- watch carefully since they will burn easily. When browned and fragrant, pour pecans onto a lightly-greased baking sheet and let cool slightly, stirring from time to time. Best when served slightly warm. This recipe yields 1 pound of spiced pecans. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-120 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1876 Calories (kcal); 186g Total Fat; (83% calories from fat); 19g Protein; 62g Carbohydrate; 62mg Cholesterol; 244mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 36 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Spicy Baked Scallops Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Dijon mustard 1 tablespoon Chopped garlic 1/4 cup Chili sauce -- plus 1 tablespoon Chili sauce Juice of one fresh lemon Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil -- plus 2 tablespoons Olive oil 18 Diver scallops -- cleaned, and bottom shells reserved 1/2 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Finely-chopped parsley leaves Preheat the oven to 400 degrees. In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, 1 tablespoon of the chili sauce, and lemon juice. Process until smooth. Season with salt and pepper. With the machine running, add 1 cup of the oil in a steady stream. Process until the mixture is thick. Season with salt and pepper. Season the scallops with salt and pepper. In a large saute pan, heat the remaining olive oil. Add the scallops and sear for 1 minute on each side. Remove from the heat and set aside. Scrub the scallop shells clean. Place the scallops in the center of each shell. Spread a heaping tablespoon of the chili-mayonnaise on top each scallop. Sprinkle the top of each scallop with the cheese. Place the scallops on two baking sheets. Place in the oven and cook until the top is golden and bubbly. Remove from the oven and serve on a large platter. Garnish with parsley. Serve the scallops with the remaining 1/4 cup of chili sauce. This recipe yields 18 scallops. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B60 broadcast 07-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2252 Calories (kcal); 248g Total Fat; (97% calories from fat); 7g Protein; 8g Carbohydrate; 187mg Cholesterol; 263mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 49 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Buckwheat Noodles And Pork In Broth Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Buckwheat noodles 1 Pork tender - (abt 12 oz) 1 tablespoon Salt 1 teaspoon Ground Szchewan peppercorns 3 cups Chicken stock -- in a soup pot -- on the stove 3 Dried red chili pods -- seeded and julienned 1/2 cup Very thinly sliced shiitake mushroom caps 1 tablespoon Mushroom soy sauce 3/4 cup Fresh picked cilantro leaves Have a pot of boiling water on the stove. Place the buckwheat noodles into the boiling water and cook for about 4 minutes. Meanwhile, season the pork with the salt and ground peppercorns. Heat the oil in a saute pan and sear the pork tender on all sides for 8 minutes, making sure to get a nice crust on the outside. Remove and cool slightly. Drain the noodles, and add them to the hot chicken stock. Add the chili peppers, shiitakes, and mushroom soy sauce, continue to simmer. Thinly slice the pork tender and add it and the cilantro to the noodle broth. Season and ladle yourself out a big bowl. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (19% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Chicken With Cashews Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Diced skinless chicken breast Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Cornstarch Oil -- for frying chicken 1/4 cup Peanut oil 1 cup Unsalted cashews 2 Dried red peppers 1/2 pound Chinese long beans -- blanched Preheat the oven. Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. In a large saute pan, heat the peanut oil. When the oil is hot, add the cashews. Season with salt and pepper. Pan-fry until golden, about 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper. Saute for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 14g Total Fat; (50% calories from fat); trace Protein; 29g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Chorizo Rellenos Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Peppers Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Diced chorizo 1 tablespoon Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 tablespoons Chopped fresh cilantro 1/2 cup Heavy cream 1/2 cup Goat cheese 3 tablespoons Bread crumbs 1 cup Masa harina 1 cup All-purpose flour 1 1/2 tablespoons Emeril’s Essence -- see * Note 2 large Egg whites -- lightly beaten 1 1/2 cups Milk Vegetable oil -- for frying 4 medium-large Poblano peppers with their -- roasted, peeled, stems -- slit 1 side, seeded 1 recipe Tequila Lime Sauce -- see * Note 4 Cilantro sprigs Fried julienned tortilla strips * Note: See the “Emeril’s Essence Information” and “Tequila Lime Sauce” recipes which are included in this collection. In a large skillet over high heat, heat the olive oil. Add the chorizo and saute for about 1 minute. Add the shallots, garlic and cilantro and saute for 1 minute. Stir in the cream and cheese, stir well and turn off the heat. Stir in the bread crumbs, turn the mixture into a bowl, and allow to cool. Combine the masa harina, 1/2 cup of the flour and 1 tablespoon of Emeril’s Essence in a bowl. Fold in the egg white and add the milk 1/4 cup at a time, mixing thoroughly between additions, until all of the milk is incorporated and the mixture is smooth. In another bowl combine the remaining 1/2 cup flour with the remaining 1/2 tablespoon of Essence. Start heating the oil in a large pot. Spoon 1/4 cup of the filling into each pepper through the slit in its side. Dip each filled pepper in the batter, then dredge in the seasoned flour. When the oil is very hot, fry the rellenos until golden-brown, about 3 to 4 minutes. Spoon 1/4 cup of the Tequila Lime Sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 506 Calories (kcal); 24g Total Fat; (42% calories from fat); 16g Protein; 56g Carbohydrate; 68mg Cholesterol; 179mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Crab Stuffed Mushrooms Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces white mushrooms -- cleaned, and stems removed 1 pound lump crabmeat -- picked over for shells and cartilage 1 teaspoon chopped garlic 1/2 cup chopped pickled jalapeños 1/4 pound pepper Jack cheese -- grated 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon salt 1/4 cup mayonnaise 2 ounces Parmigiano-Reggiano cheese -- grated 2 radicchio heads -- cut in half, and grilled Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapeños, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio. This recipe yields 8 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D23) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 7g Total Fat; (56% calories from fat); 10g Protein; 1g Carbohydrate; 47mg Cholesterol; 485mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Duck Empanadas With Fire Sauce And Cilantro Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Empanadas Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DOUGH === 1 cup Masa harina 1/2 cup Flour 1/2 cup Yellow cornmeal 1/2 teaspoon Baking powder 1/2 teaspoon Southwest Spice -- see * Note 1/2 teaspoon Salt 1/2 teaspoon Fresh-ground black pepper 1 tablespoon Lard 1 cup Warm water === FILLING === 1/2 pound Duck breast -- shredded 1 tablespoon Southwest Spice 1 tablespoon Olive oil 1/2 cup Fresh sweet corn kernels 1/4 cup Seeded and chopped poblano, new mexican green or anaheim chile pepper 1 teaspoon Salt 1/2 teaspoon Crushed red pepper flakes Freshly ground black pepper -- 4 turns 3 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Beef stock -- divided 2 teaspoons Cornstarch 1 large Egg -- beaten with 2 tablespoons Water === CILANTRO CREAM === 1/2 cup Sour cream Juice of one lemon 2 tablespoons Chopped cilantro Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers Fresh cilantro sprigs * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection. Preheat the oven to 375 degrees. For the dough: In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest Spice, salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. For the filling: In a saute pan, heat the olive oil. Season the duck meat with some Southwest seasoning. When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 teaspoon Southwest seasoning and saute for 1 minute. Add the shallots and garlic and continue sauteing for 1 minute. Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture. Cook for 5 minutes over high heat. Remove from the heat and strain off the gravy. Return the gravy to a small saucepan and bring up to a boil and let reduce for 5 minutes. Remove the dough from the refrigerator, divide it into 4 equal sections about 3 inches long, and carefully roll each of them out between sheets of plastic wrap to an 8-inch circle, about 1/4-inch thick. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Mound a generous 1/3 cup of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash, place them on the parchment-lined baking sheet. Bake for 35 minutes, or until golden-brown. For cilantro cream: In a small mixing bowl, combine the sour cream, lemon juice and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper. Remove the empanadas from the oven. Cut an empanada open exposing the filling. Spoon the gravy on the bottom of the plate. Place the cut empanada in the center of the plate. Dab the cilantro cream on top and dirty the rim. Garnish with red peppers, yellow peppers and fresh cilantro. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2305 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 15g Total Fat; (36% calories from fat); 9g Protein; 52g Carbohydrate; 63mg Cholesterol; 1957mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Duck Tamales Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Duck Poultry Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Boiled, peeled, finely-diced sweet potatoes 1 cup Finely-shredded cooked duck 1 Chipotle pepper in adobo -- drained, and -- finely chopped 25 Fresh corn husks or dried husks -- plus 1 Corn husk torn into strips -- for tying Basic Tamale Dough -- see * Note * Note: See the “Basic Tamale Dough” recipe which is included in this collection. If using dried corn husks, soak in hot water until softened, about 30 minutes. In a small bowl, mix sweet potatoes, duck and chipotle pepper to make filling. Choosing largest ones, place corn husks, one at a time, on work surface and spread 1/4 to 1/3 cup tamale dough over wide end of husk; top with a tablespoon of duck filling. Fold husk around tamale filling to completely enclose, and tie off each end with a strip of corn husk. Repeat until all dough and filling has been used. In a large pot fitted with a steaming rack, arrange tamales and cover with remaining soaked corn husks or a damp dish towel. Pour in enough boiling water to reach just under steaming rack, cover tightly and return to a boil over high heat. Reduce heat slightly to maintain gentle bubbling and steam. Cook about 1 hour, adding more boiling water if necessary, until tamales are cooked through. Uncover pot and let tamales rest 10 minutes before serving. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Fried Smelts With Creole Lemon Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley 2 tablespoons chopped green onions 1 cup olive oil 1/4 teaspoon cayenne 1 tablespoon Creole or whole grain mustard 1 teaspoon salt 4 dozen small smelts - (abt 6"s long) -- heads and viscera removed 2 cups Crystal Hot Sauce 2 cups flour Creole seasoning Vegetable oil -- for frying In a food processor combine the egg, garlic, lemon juice, parsley and green onions. Puree for 15 seconds. With the food processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Best if used within 24 hours. Season the smelts with salt. Place in a shallow glass bowl and add the hot sauce. Toss well. Cover and refrigerate for 30 minutes. Preheat the fryer to 375 degrees. Season the flour with Creole seasoning. Dredge the fish in the flour, coating completely. Fry the smelt until golden brown, about 3 to 4 minutes. Remove the smelt and drain on paper towels. Season with Creole seasoning and serve with the tartar sauce. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-06-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 37g Total Fat; (68% calories from fat); 5g Protein; 33g Carbohydrate; 31mg Cholesterol; 366mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Fritters Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup chopped onions Salt -- to taste Crushed red pepper -- to taste 1 teaspoon chopped garlic 3 eggs 1 1/2 cups milk 2 teaspoons baking powder 3 1/4 cups flour 1 tablespoon chopped parsley Crystal hot sauce -- to taste Worcestershire sauce -- to taste Solid vegetable shortening -- for deep frying Creole seasoning -- to taste Heat the oil in a saute pan over medium heat. Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool. Make a batter by combining the 3 eggs, milk and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with salt. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning. This recipe yields about 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 2180 Calories (kcal); 57g Total Fat; (23% calories from fat); 72g Protein; 339g Carbohydrate; 611mg Cholesterol; 1334mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Garlic Bread Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Accompaniment Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Garlic Aioli -- see * Note 1/2 cup Chopped pickled jalapenos 1 cup Thinly-sliced artichoke hearts 4 ounces Parmesan cheese -- grated Salt -- to taste Freshly-ground black pepper -- to taste 1 large French bread loaf -- split in half * Note: See the "Garlic Aioli" recipe which is included in this collection. Preheat the oven to 400 degrees. In a mixing bowl, combine all of the ingredients together except for the bread. Mix well. Season with salt and pepper. Spread the mixture over each half of bread. Place on a parchment-lined baking sheet and bake until golden and bubbly. Remove from the oven and cool slightly before slicing. This recipe yields 12 to 14 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C14) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 4g Total Fat; (24% calories from fat); 7g Protein; 20g Carbohydrate; 7mg Cholesterol; 489mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Lamb And Eggplant Lasagna Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Eggplant Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 slices Eggplant, 1/4" thick - (abt 3 lbs) 3 cups Flour 3 Eggs -- beaten with 2 tablespoons Milk 3 cups Fine dried bread crumbs Bayou Blast -- see * Note 1 cup Vegetable oil 1 recipe Spicy Lamb Sauce -- see * Note 1 pound Feta cheese -- crumbled 2 cups Bechamel Sauce -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Spicy Lamb Sauce", and "Bechamel Sauce" recipes which are included in this collection. Preheat the oven to 375 degrees. Grease a deep-dish (11- by 14-inch) lasagna pan. Season the eggplant slices, flour, egg wash and bread crumbs with Bayou Blast. Dredge the eggplant in the flour. Dip each eggplant in the egg wash, letting the excess drip off. Dredge the eggplant in the bread crumbs, coating completely. In two large pans, over medium heat, add 1/2 cup of the oil to each pan. When the oil is hot, pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with the Creole seasoning. Fry the eggplant in batches. To assemble, spread 2 cups of the sauce over the bottom of the pan. Crumble 1/3 of the cheese over the sauce. Lay 10 slices of the eggplant over the cheese. Repeat the process with the remaining ingredients. Spread the Bechamel Sauce over the top and bake for 45 minutes or until golden and bubbly. Remove from the oven and cool for 10 minutes before slicing. Garnish with parsley. This recipe yields 12 to 16 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 28g Total Fat; (63% calories from fat); 10g Protein; 26g Carbohydrate; 81mg Cholesterol; 438mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Lamb Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lamb Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Ground lamb Salt -- to taste 2 teaspoons Crushed red pepper 2 cups Finely-chopped onions 1/2 cup Finely-chopped celery 1/2 cup Finely-chopped carrot Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 2 cans Peeled, seeded, chopped tomatoes -- - (28 oz ea) 1 small can Tomato paste 3 cups Beef stock or water 2 Fresh thyme sprigs 2 Bay leaves 2 teaspoons Dried oregano 2 teaspoons Dried basil 2 ounces Parmigiano-Reggiano cheese In a large nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the meat and season with salt and crushed red pepper. Brown the meat for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving. This recipe yields about 4 to 6 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-22-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1670 Calories (kcal); 134g Total Fat; (72% calories from fat); 82g Protein; 35g Carbohydrate; 331mg Cholesterol; 1308mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 6 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Marinated Jalapenos, Haricots Verts, Tomatoes, & Okra Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Appetizers Hors d'Oeuvres Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Fresh jalapenos 1/2 pound Fresh haricots verts 1/2 pound Red pear tomatoes 1/2 pound Fresh okra 2 teaspoons Zatarian's Concentrated Liquid Shrimp and Crab Boil 2 tablespoons Black peppercorns 6 Bay leaves 2 tablespoons Salt 12 Garlic cloves -- peeled 1 1/4 quarts Distilled white vinegar Place the vegetables in a 2-quart glass mason jar. Add the crab boil, peppercorns, bay leaves, salt, and garlic. Pour in the vinegar. Tighten the lid. Shake the jar several times. Place the jar in a cool place and marinate for 1 week before using. This recipe yields 2 pounds marinated vegetables. Comments: The original recipe title as listed is "Spicy Marinated Jalapenos, Haricots Verts, Red Pear Tomatoes And Okra". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 12812mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Peanut Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large Garlic cloves -- peeled 2/3 bunch Fresh coriander, leaves and upper stems 1/2 cup Unseasoned peanut butter -- see * Note 1/2 cup Thin soy sauce -- plus 1 tablespoon Thin soy sauce 1/4 cup Sesame oil 5 tablespoons Sugar 1 dash Chinese rice wine vinegar 1 tablespoon Hot chili oil * Note: See the "Chinese Style Peanut Butter" recipe which is included in this collection. In a food processor, combine the first eight ingredients together. Process until smooth. Place in a saucepan and bring up to a simmer. Remove from the heat and set aside until ready to use. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 768 Calories (kcal); 55g Total Fat; (62% calories from fat); 2g Protein; 72g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Pork Pinwheels Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Roasted pork shoulder -- shredded 6 ounces Prosciutto -- diced small 1 tablespoon Chopped garlic 1 Egg 12 ounces Ricotta cheese 4 ounces Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Finely-chopped fresh parsley leaves 2 Puff pastry sheets 1 Egg -- beaten Preheat the oven to 375 degrees. In a mixing bowl, combine the pork, prosciutto, garlic, egg, and cheeses. Mix well. Season with salt and pepper. Spread 1/2 the filling over each sheet of puff pastry, leaving a 1/2-inch border. Fold the side edges in 1-inch. Roll the pastry tightly, lengthwise, like a jelly roll. Place the pastry seam-side down on a parchment-lined baking sheet. Brush the pastry with the egg wash. Place in the oven and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool before slicing. Slice the pastry into individual 1-inch pinwheels and serve. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 29g Total Fat; (57% calories from fat); 25g Protein; 24g Carbohydrate; 88mg Cholesterol; 1180mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Pumpkin Seeds Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pumpkin seeds Olive oil -- for drizzling Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. Rinse the seeds clean of any pumpkin flesh. In a mixing bowl, toss the seeds with olive oil. Season the seeds with Emeril's Essence. Place the seeds on a parchment-lined baking sheet and roast until golden-brown and crispy, about 15 minutes. Store in an airtight container at room temperature for up to 2 weeks. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Spicy Red Bean Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Dried Beans Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon -- chopped 1 Onion -- chopped 2 Celery stalks -- chopped 1 Carrot -- peeled and chopped 1 Green pepper -- chopped Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped garlic 1 1/2 cups Peeled, seeded, chopped tomatoes 4 Bay leaves 1 tablespoon Chili powder 1 pound Red beans -- soaked overnight, and drained 2 quarts Chicken stock In a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper. Stir in the garlic, tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2 1/2 hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Re-season the sauce with salt and pepper if necessary. This recipe yields about 1 1/2 quarts of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3162 Calories (kcal); 119g Total Fat; (34% calories from fat); 188g Protein; 318g Carbohydrate; 193mg Cholesterol; 21088mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 16 Lean Meat; 6 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Salt Cod Cakes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salted Cod Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Salt cod 2 quarts Milk 5 tablespoons Olive oil 1/4 cup Chopped onions 1/4 cup Chopped green bell peppers 1/4 cup Chopped celery 1/4 cup Chopped peeled tomatoes 1/4 cup Chopped fresh cilantro 1/4 cup Chopped fresh parsley 1 tablespoon Minced garlic 1/2 teaspoon Red pepper flakes 1/2 teaspoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note Freshly-ground black pepper -- to taste 2 Eggs -- lightly beaten 1/4 cup Bread crumbs 1/2 cup Flour -- for dusting Miss Hilda's Fava Beans -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Miss Hilda's Fava Beans" recipes which are included in this collection. Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours. Next day, discard milk and rinse cod well under cold running water. Soak again in remaining quart of milk, another 24 hours. Following day, discard milk, rinse well under cold running water and cut cod in fine julienne. You should have about 2 cups. In a large skillet heat 3 tablespoons of oil over high heat. Add onions, bell peppers and celery and saute 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1 minute. Add red pepper flakes, Bayou Blast and 4 turns of the pepper-mill; saute 1 minute. Add cod mixing well to combine, and stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and fold in bread crumbs. Form mixture into 4 cakes and dust with flour. In a large skillet heat remaining 2 tablespoons oil over high heat. When very hot add cakes and fry until golden-brown, about 1 1/2 minutes each side. Remove and drain on paper towels. Serve with Miss Hilda's Fava Beans. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-044 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 701 Calories (kcal); 37g Total Fat; (47% calories from fat); 48g Protein; 43g Carbohydrate; 224mg Cholesterol; 3324mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Salt Cod Cakes With Chorizo And Stewed Fava Beans Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salted Cod Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Salt cod 2 quarts Milk 6 tablespoons Olive oil 1 1/2 cups Chopped onions 1/4 cup Chopped bell peppers 1/4 cup Chopped celery 1 1/4 cups Peeled, seeded, chopped tomatoes 1/4 cup Finely-chopped cilantro 1/2 cup Finely-chopped parsley 2 tablespoons Minced garlic 1 pinch Crushed red pepper Salt -- to taste Freshly-ground black pepper -- to taste 2 Eggs -- beaten 1/4 cup Bread crumbs 1/2 cup Flour Emeril’s Essence -- see * Note 1/2 pound Chorizo sausage -- finely chopped 1 cup Fresh fava beans -- blanched and peeled 1/2 cup White wine 1 cup Chicken stock * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the fresh quart of milk and refrigerate for another 24 hours. Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Emeril’s Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence. To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 40g Total Fat; (48% calories from fat); 49g Protein; 47g Carbohydrate; 224mg Cholesterol; 3861mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Sausage And Cheese Bread Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Andouille, kielbasa, or Italian sausage -- ground 1 cup Minced yellow onions 1 tablespoon Minced jalapeno 1 envelope Dry yeast - (1/4 oz) 2 tablespoons Sugar 2 tablespoons Vegetable oil -- plus 1 teaspoon Vegetable oil 2 cups Warm water -- (about 110 degrees) 6 cups Bleached all-purpose flour 1/4 cup Yellow cornmeal 2 teaspoons Salt 1/2 pound White cheddar cheese -- grated Preheat the oven to 400 degrees. Brown the sausage in a skillet over medium heat. Add the onions and jalapenos. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm. This recipe yields 18 rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 2g Total Fat; (56% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Seared Tuna With Red Bean Sauce And Fried Herb Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Finely-chopped small onion 1/2 cup Finely-chopped green onion 2 teaspoons Chopped fresh thyme 1 teaspoon Allspice 4 Jalapenos - (4 to 6) -- finely chopped 1 tablespoon Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 4 Tuna steaks - (4 oz ea) 1 tablespoon Minced garlic 1 cup Dried red kidney beans -- soaked overnight and drained 1/4 cup Fresh cilantro 4 cups Chicken stock 1 cup Fresh herb salad (chervil sprigs, basil leaves, tarragon leaves, and parsley) 2 Fried rice cakes - (2 oz ea) Chives, long 2 tablespoons Chopped chives 1 tablespoon Brunoise yellow peppers * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Emeril's Essence to make a paste. Season with salt and black pepper. Brush each steak with 1 tablespoon olive oil. Rub the paste completely over each steak. In a sauce pot, heat 1 tablespoon olive oil, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for 2 hours or until the beans are fork tender. Using a hand-held blender, puree the sauce until smooth. Season with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare. Fry the herbs for 30 seconds and remove from the fryer. Place on a paper-lined plate and season with salt and pepper. Spoon the sauce in the center of the plate. Place the rice cakes against each other in the center of the sauce. Lay the steak against the rice cakes. Garnish with fried herb salad, long chives, chopped chives, yellow peppers, and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2346 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1997 - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); trace Total Fat; (14% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 2149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Short Ribs Smothered In Red Gravy Recipe By :Emeril Lagasse Serving Size : 5 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Beef short ribs racks -- (2 1/2 to 3 lbs ea) Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Liquid crab boil 1 bottle Ketchup - (14 oz) 12 ounces Light beer 1 tablespoon Molasses 1 tablespoon Creole or whole grain mustard 1 tablespoon Chopped garlic 1/2 cup Chopped onions 1/4 cup Light brown sugar - (firmly packed) 1 dash Hot pepper sauce 1 dash Worcestershire sauce 1 pinch Salt 1 pinch Cayenne 1 tablespoon Peeled and grated fresh ginger 1 pinch Freshly-ground black pepper 1 recipe Cilantro And Roasted Potato Salad -- see * Note * Note: See the "Cilantro And Roasted Potato Salad" recipe which is included in this collection. Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350 degrees. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro And Roasted Potato Salad. This recipe yields 5 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C20) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Shrimp And Andouille Over Charleston-Style Grits Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium shimp -- peeled, deveined Emeril's Essence -- see * Note Salt -- to taste 8 ounces andouille sausage 1 tablespoon vegetable oil 1 cup finely-chopped yellow onion 1/2 cup finely-chopped red bell pepper 1/2 cup finely-chopped green bell pepper 1 teaspoon minced garlic 1 1/2 cups chicken broth = (or canned low-sodium chicken stock) 1/4 cup heavy cream 2 tablespoons finely-chopped green onions 2 tablespoons minced parsley Charleston-Style Grits -- (see Recipe) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Season the shrimp with Essence and salt. Heat a large, heavy sauté pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits. This recipe yields 4 to 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A30) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 9g Total Fat; (86% calories from fat); 2g Protein; 1g Carbohydrate; 20mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Emeril’s New New Orleans Cooking", by Emeril Lagasse, with Jessie Tirsch, (William Morrow, 1993) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Shrimp Spring Rolls Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peanut oil -- for frying 2 tablespoons Vegetable oil 1/2 pound Chinese sausage -- finely chopped Freshly-ground black pepper -- to taste 1/2 cup Minced yellow onions 1 tablespoon Chopped garlic 1/4 pound Bok choy -- shredded 1/2 pound Medium shrimp -- peeled, deveined, and chopped Nuoc Cham sauce -- see * Note 1 tablespoon Chopped green onions 16 Rice papers or spring roll wrappers 1 cup Bean sprouts 1 cup Match-stick carrot strips 1 cup Cilantro leaves - (packed) 1 cup Fresh mint leaves - (packed) * Note: See the "Nuoc Cham" recipe which is included in this collection. Preheat a wok of peanut oil for frying. In a separate wok, heat the vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3 minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and the shrimp. Season with nuoc cham and black pepper. Stir-fry for 1 minute. Remove from the heat and cool completely. Stir in the green onions. Bring 2 cups of water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, one at a time, in the hot water. Move the wrappers around in the water until they become soft and pliable, about 10 to 15 seconds. Remove from the water and lay on parchment paper. Spread 1 tablespoon of the shrimp mixture evenly over each spring roll wrapper. On top of the shrimp mixture, sprinkle 1 tablespoon of the sprouts. Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Repeat until all 8 rolls are done. Fry in the peanut oil until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Serve with Nuoc Cham sauce. This recipe yields 8 rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C19) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 4g Total Fat; (52% calories from fat); 6g Protein; 2g Carbohydrate; 43mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Shrimp Stuffed Mirliton Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Shrimp Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Mirlitons -- boiled, halved, -- and seeded 2 tablespoons Olive oil 1/2 cup Chopped onions 1/4 cup Chopped bell pepper 1/4 cup Chopped celery 2 teaspoons Minced shallots 1 teaspoon Minced garlic 1/2 pound Large shrimp -- peeled, deveined, -- each cut in 3 pieces 1/2 cup Dried fine bread crumbs 2 tablespoons Finely-chopped parsley 1/4 cup Grated Parmigiano-Reggiano cheese -- plus 2 tablespoons Grated Parmigiano-Reggiano cheese -- for garnish Salt -- to taste Cayenne pepper -- to taste 2 tablespoons Chopped chives Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese, and Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 5g Total Fat; (53% calories from fat); 8g Protein; 2g Carbohydrate; 58mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Tomato Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 cups chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots Salt -- to taste Crushed red pepper -- to taste 1 tablespoon chopped garlic 2 cans chopped peeled seeded tomatoes - (28 oz ea) 2 teaspoons dried oregano leaves 1 bay leaf 1 small can tomato paste 3 cups water In a saucepan, over medium heat, add the oil. Add the onions, celery and carrots. Season with salt and crushed pepper. Cook for 4 to 5 minutes or until the vegetables are soft and clear in color. Add the garlic, tomatoes, oregano, and bay leaf. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove from heat and reseason with salt and pepper. This recipe yields about 4 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 649 Calories (kcal); 55g Total Fat; (73% calories from fat); 5g Protein; 39g Carbohydrate; 0mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach And Black Truffle Reduction Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Veal or duck reduction 1 small Onion -- quartered 1/2 small Carrot -- peeled and chopped 1/2 Celery stalk -- chopped 1 Bay leaf 3 Garlic cloves -- peeled 1 tablespoon Olive oil 4 cups Fresh spinach -- cleaned and stemmed 2 Garlic cloves -- peeled, and sliced very thin 2 tablespoons Finely-chopped black truffle pieces 2 tablespoons Truffle Butter -- see * Note * Note: See the "Truffle Butter" recipe which is included in this collection. In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside. In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and Truffle Butter. Serve the sauce warm. This recipe yields about 3 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 14g Total Fat; (52% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach And Cheese Pies - {Spanakopita} Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Pies Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 2 tablespoons Finely-chopped green onions 1 pound Fresh spinach 1/4 teaspoon Nutmeg Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Cottage cheese 1/4 cup Crumbled feta cheese - (abt 4 oz) 1/4 cup Chopped parsley 6 sheets Phyllo dough -- damp towel covered -- to prevent drying Melted butter 1 Egg -- slightly beaten 2 tablespoons Chopped tomato -- for garnish Cook the spinach until wilted, squeeze dry, and chop. Warm the oil in a medium saute pan, and saute the green onions until soft, about 3 minutes. Stir in the cooked spinach, nutmeg and salt and pepper and cook for 2 minutes. Remove from the heat and drain off any excess liquid. Add the cottage cheese, feta cheese and parsley, gently mashing it all together. Adjust the seasonings if needed. Preheat the oven to 350 degrees. Cut the phyllo sheets lengthwise into 4 strips and stack the strips on top of each other. Lightly brush the top strip with melted butter and carefully remove it from the pile, then lightly butter the second strip and place it on top of the first. Place 2 tablespoons of the filling at the bottom end of the buttered strips. Take the bottom right corner of both the strips between your thumb and finger and fold over to the left side to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle Continue folding until you reach the top. Place them seam side down on the baking sheet. Repeat with the remaining phyllo and filling. Arrange them two inches apart on a lined baking sheet. Brush the pastries with olive oil, bake for 15 minutes. Serve warm or hot, garnished with the chopped tomato. This recipe yields 10 to 12 triangles. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2169 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 7g Total Fat; (69% calories from fat); 4g Protein; 3g Carbohydrate; 20mg Cholesterol; 143mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach And Shrimp Quiche Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Shrimp Spinach Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 nine-inch Cornmeal Crust Tart Shell -- see * Note 2 Eggs 1 cup Heavy cream 1 tablespoon Crystal hot sauce 2 teaspoons Worcestershire sauce 2 cups Julienned onions 2 pounds Fresh spinach 2 tablespoons Minced shallots 2 tablespoons Minced garlic 1 pound Rock shrimp 1 cup Grated Parmigiano-Reggiano cheese 1 cup Grated Gruyere cheese Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 1 Long chives -- if desired 2 tablespoons Chopped chives 2 tablespoons Grated Parmigiano-Reggiano cheese 1 tablespoon Brunoise red peppers * Note: See the "Cornmeal Crust Tart Shell" recipe which is included in this collection. Preheat oven to 375 degrees. Cook the spinach until barely wilted, squeeze dry and chop. In a mixing bowl, whisk in the eggs, cream, hot sauce, and Worcestershire sauce. Stir in the onions, spinach, shallots, garlic, shrimp, and cheeses. Season with salt and pepper. Pour the mixture into the Cornmeal Crust tart shell. Bake for 30 minutes or until the quiche sets. Allow the quiche to cool for a few minutes. Place a slice of the quiche on the plate. Garnish with chives, cheese and peppers. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 13g Total Fat; (70% calories from fat); 5g Protein; 6g Carbohydrate; 88mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Bread Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Breads/Rolls Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 2 cups Tightly-packed cleaned, stemmed fresh spinach 4 tablespoons Butter -- plus 1 teaspoon Butter 2 envelopes Active dry yeast - (1/4 oz ea) 1 Egg -- beaten 1 tablespoon Sugar 1 teaspoon Salt 1/8 teaspoon Freshly-ground black pepper 3 3/4 cups Flour 1 tablespoon Kosher salt 1 tablespoon Grated Parmesan cheese Preheat the oven to 375 degrees. Place the water and spinach in a saucepan. Wilt the spinach, pressing down the spinach with the back of a spoon, about 45 seconds. Drain the spinach, squeezing out the spinach tightly and reserve the liquid. Pour the liquid into a mixing bowl with 4 tablespoons of the butter. The butter will melt and cool the liquid to 110 degrees. Stir in the yeast and dissolve the yeast. Add the beaten egg, sugar, salt, and black pepper. Finely chop the spinach and add to the yeast mixture. Add the flour and mix well with a wooden spoon until the dough comes away from the sides of the bowl. Using your hands, form the dough into a ball. Lightly oil a bowl. Place the dough in the bowl and turn the dough once. Cover the dough with plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour. Butter 6 over-sized muffin tins. Invert the dough onto a floured surface and punch it down with your fist. Fold each side in and tuck the ends into the center. Repeat. Put the dough, seam side down and divide the dough into six equal portions. Using your hand, gently roll the dough into a ball. Place the balls in the prepared pan. Sprinkle the rolls with kosher salt and cheese. Cover and let rise in a warm, draft-free place until in doubles in size, about 1 hour. Bake the rolls for about 30 minutes, or until golden-brown. Remove from the oven and place on a wire rack to cool before removing from the pan. This recipe yields 6 oversized muffin rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 10g Total Fat; (24% calories from fat); 9g Protein; 62g Carbohydrate; 54mg Cholesterol; 1407mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Bread I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Warm water -- (110 to 115 degrees) 1 teaspoon Honey 2 teaspoons Kosher salt 1 tablespoon Dry active yeast 1/4 cup Extra-virgin olive oil -- plus 1 1/2 teaspoons Extra-virgin olive oil 3 1/2 cups Whole wheat flour 2 pounds Fresh spinach - (weighed before cleaning) -- thoroughly cleaned, stemmed, and leaves thinly sliced 2 cups Finely-chopped onions 1 teaspoon Chopped garlic 1 teaspoon Ground cumin 2 tablespoons Lemon juice 1/2 cup Crumbled Feta cheese Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture. Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into an oblong loaf and place the dough on a well-oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2222 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2199 Calories (kcal); 85g Total Fat; (33% calories from fat); 69g Protein; 318g Carbohydrate; 67mg Cholesterol; 4628mg Sodium Food Exchanges: 20 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Gnocchi With Petit Fillet Of Beef Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Dumplings Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 1 pound Fresh spinach -- cleaned, steamed, -- and chopped 2 tablespoons Minced shallots 2 teaspoons Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Fresh Ricotta cheese 2/3 cup Flour 2 Egg yolks 1 cup Grated Asiago cheese 4 Petit beef fillets - (6 oz ea) Emeril’s Essence -- see * Note Wild Mushroom Ragu -- see * Note 6 Fried spinach leaves 1 tablespoon Chopped chives * Note: See the “Emeril’s Essence Information” and “Wild Mushroom Ragu” recipes which are included in this collection. Preheat the grill. Bring a pot of salted water up to a boil. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, add the spinach. Saute the spinach for 2 to 3 minutes, or until the spinach has wilted. Add the shallots and garlic. Saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a bowl, allow to cool. Stir in the ricotta and flour and mix until incorporated. Add the yolks and grated cheese. Season with salt and pepper. Turn the dough out onto a floured surface. Divide the dough into 2 pieces. Roll each piece out into a log 1-inch thick. Cut the dough into 1-inch pieces. Shape the dough using a gnocchi dowl or fork. Drop the gnocchi, a few at a time, in the boiling water. Cook the gnocchi for about 3 minutes. The gnocchi will start to float in the last minute of cooking. Remove from the water and drain well. Repeat the process, once the water has come back up to a boil. Season the fillet with the remaining olive oil and Emeril’s Essence. Place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. Prepare the Wild Mushroom Ragu. Right before serving, add the gnocchi. Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 17g Total Fat; (56% calories from fat); 7g Protein; 21g Carbohydrate; 106mg Cholesterol; 95mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Salad, Andouille Dressing & Nut Crusted Cheese Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Ground andouille sausage or other pork sausage 1 cup Finely-chopped onions 2 teaspoons Chopped garlic 1/4 cup Balsamic vinegar 1/2 cup Olive oil 1 cup Toasted walnut pieces 1 cup Toasted pecans 1 cup Toasted hazelnut pieces Emeril's Essence -- see * Note 6 ounces Goat's cheese 1 pound Fresh baby spinach -- cleaned, patted dry 1 cup Julienned red onions Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes. Add the onions and garlic. Continue to cook for 3 minutes. Deglaze the pan with the vinegar, scrapping the bottom of the pan to remove any sausage that has stuck to the pan. Whisk in the oil. Remove from the heat and set aside. Using a mini-food processor, fitted with a metal blade, grind each nut variety separately. Season each nut with Essence. Form the cheese into 18 small balls, each ball about 1 tablespoon of cheese. Roll six of the balls of cheese in the ground walnuts. Roll six of the balls of cheese in the ground pecans. Finally, roll the remaining 6 balls of cheese in the hazelnuts. In a large mixing bowl, combine the spinach and red onions. Season with salt and pepper. Toss the spinach with the andouille dressing. Mound the salad in the center of each plate. Arrange each of the nut crusted balls of cheese around the spinach. This recipe yields 6 servings. Comments: The original recipe title as listed is "Spinach Salad With Andouille Dressing And Three Nut Crusted Goat's Cheese". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C13) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 18g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach With Fried Tortellini And Prosciutto Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 Onion -- julienned 1 cup Julienned Prosciutto 1/4 cup Peeled, seeded, chopped tomatoes 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 tablespoons Chiffonade of basil 2 tablespoons Twenty-five year old balsamic vinegar 4 cups Whole spinach -- cleaned and stemmed Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Cooked fresh cheese tortellini Emeril’s Essence -- see * Note 1/2 cup Grated Parmigiano-Regginao cheese Drizzle of 25 year old balsamic vinegar 1 tablespoon Chiffonade of basil * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the proscuitto for 1 to 2 minutes. Add the onions and saute for 1 minute. Add the tomatoes, shallots, garlic and basil. Stir in the spinach and wilt for 2 minutes. Add the vinegar and season with salt and fresh black pepper. In the fryer, fry the tortellini until golden-brown, about 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season with Emeril’s Essence. Mound the greens in the center of the plate. Arrange the tortellini around the greens. Garnish with grated cheese, drizzle of balsamic vinegar, and basil. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2412 broadcast 01-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 7g Total Fat; (77% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Split Pea And Ham Hock Soup Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Ham Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Bacon -- diced small 1 cup Small-diced onions 2 tablespoons Minced shallots 1/2 cup Small-diced carrots 1/2 cup Small-diced celery 1 tablespoon Minced garlic 3 quarts Chicken stock 1 pound Spilt peas 1 Ham hock - (6 ounces) Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Cooked split peas In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hock and garnish with the whole split peas and fresh black pepper. This recipe yields 1/2 gallon and serves ??. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1001 Calories (kcal); 58g Total Fat; (62% calories from fat); 50g Protein; 28g Carbohydrate; 96mg Cholesterol; 27581mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Split Pea Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 cups chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste Crushed red pepper flakes -- to taste 1 tablespoon chopped garlic 1 bay leaf 1 pound dried green split peas -- picked over, and rinsed 8 cups chicken broth 1 cup milk Hot sauce -- to taste In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Sauté for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D43) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 4g Total Fat; (42% calories from fat); 6g Protein; 6g Carbohydrate; 4mg Cholesterol; 780mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Split Pea Soup With A Roasted Fennel And Lobster Salad Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 2 cups Finely-chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 teaspoon Crushed red pepper 4 Garlic cloves -- peeled 1 pound Green split peas 8 cups Water 1 Bay leaf 1 Fennel bulb -- trimmed, and sliced 1/2" thick 2 Lobster tails - (6 to 8 oz ea) -- cooked, small diced 1/2 cup Small-diced red onion 2 tablespoons Extra-virgin olive oil 1 cup Milk 1 dash Crystal Hot Sauce 1 cup Fresh parsley sprigs -- washed, patted dry, and fried until crispy Preheat the oven to 400 degrees. In a large saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the crushed red pepper, garlic, and split peas. Continue to saute for 1 minute. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until the peas are tender, about 1 1/2 hours. In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Place on a parchment-lined baking sheet and place in the oven. Roast for about 25 minutes, or until golden brown. Remove from the oven and cool completely. In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin olive oil. Season with salt and pepper. Using a hand-held blender, puree the soup until smooth. Stir in the milk. Season with hot sauce, salt and pepper. To serve, ladle the soup into the individual bowls. Spoon the salad in the center of each bowl. Garnish with fried parsley. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 10g Total Fat; (77% calories from fat); 2g Protein; 5g Carbohydrate; 4mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Fruit Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === STRAWBERRY COULIS === 2 cups Strawberries -- quartered 1/2 cup Sugar 1 teaspoon Lemon juice === MANGO COULIS === 2 cups Cubed mango 1/2 cup Sugar 1 teaspoon Lemon juice === SPRING PUDDING === 6 cups Cubed angel-food cake (torn into 2-inch chunks) 2 cups Cubed mango 2 cups Quartered strawberries 2 cups Sweetened whipped cream 5 Mint sprigs -- for garnish Strawberry coulis: Combine ingredients in a small pot, bring to a boil, and simmer for 12 minutes. Puree until smooth. Mango coulis: Combine ingredients in a food processor and process until smooth. In a small (2-quart) trifle dish or pretty glass bowl layer 1 1/2 cups of cake pieces. Top with 1 cup of mango pieces and 1 cup of mango coulis. Layer 1 1/2 cups of cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer 1 1/2 cups of cake pieces and top with remaining mango and mango coulis. Layer remaining cake pieces and top with remaining strawberries and strawberry coulis. Spread whipped cream over entire surface and chill until ready to serve. Garnish with mint. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2153 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 37g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Rolls Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 sheets Dried rice wrappers - Banh Trangs (avail. Vietnamese or Specialty Markets) 2 Eggs -- beaten 2 cups Peanut oil === FOR THE FILLING === 1 ounce Noodles 1/2 pound Ground pork 1/2 cup Chopped onion 1 tablespoon Tree ear or cloud ear mushrooms 1 1/2 teaspoons Chopped garlic 1 tablespoon Chopped shallots 3 ounces Crabmeat -- cleaned 1/4 teaspoon Freshly-ground black pepper Soaked the mushrooms in warm water for 30 minutes, thoroughly rinse, drain and finely chop. Soak the noodles warm water for 20 minutes, drain and cut into 1-inch pieces. In a bowl combine all of the filling ingredients and set aside. Cut the round wrappers into quarters and place on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes. When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle. Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled. In a large frying pan add oil, and place the spring rolls into the cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are golden on all sides. Serve with Carrot Salad and/or Fresh Herb, Lettuce, And Cucumber Salad (the recipes for which are included in this collection. This recipe yields 40 small spring rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 4773 Calories (kcal); 491g Total Fat; (91% calories from fat); 70g Protein; 31g Carbohydrate; 631mg Cholesterol; 498mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 94 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Squab On Haricots Verts Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Poultry Salads/Dressings Squab String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Orange juice 1/4 cup Lemon juice 3 tablespoons Olive oil -- plus 1 teaspoon Olive oil 1 teaspoon Finely-minced garlic 1 1/2 teaspoons Brown sugar 1 teaspoon Drained capers 1 teaspoon Cinnamon 1 1/2 teaspoons Black pepper 1/2 teaspoon Salt 2 Squab - (1 1/2 lb ea) -- split, with -- backbone removed 1/2 pound Haricots verts -- blanched al dente (cook till tender, cool under cold water) === TOMATO RELISH === 2 lovely Ripe tomatoes -- seeded, medium-diced -- juices reserved 1/4 teaspoon Sugar 1 tablespoon Finely-minced shallots 1/2 teaspoon Chopped fresh thyme 1/2 teaspoon Finely-chopped orange zest Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix well and place the four pieces of squab into this marinade. Cover and allow to sit at room temperature for 1 hour. Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon of the olive oil. Mix well and set aside. In a medium non-stick oven-proof saute pan, heat 1 tablespoon of olive oil. Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes. Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices. This recipe yields 2 large entree salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 23g Total Fat; (84% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 535mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * St. John's Club Kale Soup Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Chorizo or andouille sausage -- cut into 1/2"-thick slices 1 large Onion -- chopped 6 Garlic cloves - (to 8) -- minced 1/4 cup Chopped fresh parsley 1/4 pound Dried navy white beans -- soaked overnight and drained 1/4 pound Dried red beans -- soaked overnight and drained 4 quarts Chicken stock 2 large Potatoes -- peeled and diced 1 bunch Kale -- stemmed and torn 2 Bay leaves 1/4 teaspoon Dried thyme 1 1/2 teaspoons Salt 1/4 teaspoon Red pepper flakes Freshly-ground black pepper -- to taste 1/2 cup Chopped fresh mint 1 Loaf of crusty Portuguese bread In a heavy 8- to 9-quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 4g Total Fat; (26% calories from fat); 6g Protein; 18g Carbohydrate; 0mg Cholesterol; 4706mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stack Salad Of Creole Tomatoes And Vidalia Onions With Maytag Blue Cheese Dressing Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Maytag blue cheese -- crumbled 1/4 cup fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon salt 3/4 teaspoon freshly-ground black pepper 1 cup olive oil 1/4 cup buttermilk 8 large Creole or beefsteak tomatoes -- sliced 1/2" thick 4 medium Vidalia onions -- sliced 1/4" thick Salt -- to taste Freshly-ground black pepper -- to taste 24 toasted croutons - (3" by 1/4" rounds) 1 tablespoon finely-chopped fresh parsley leaves In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour. Season both sides of the tomatoes with salt and pepper. To serve, place a tomato in the center of each plate. Drizzle some of the dressing over the tomato. Place some of the sliced onions over the dressing. Place a crouton on top of the dressing. Repeat the above process with the remaining ingredients. Use four slices of tomatoes and 3 croutons for each salad. Garnish with parsley and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C53) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 27g Total Fat; (90% calories from fat); 1g Protein; 6g Carbohydrate; trace Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Every Day Is a Party", by Emeril Lagasse, published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Standard Pesto Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fresh basil leaves 2 Garlic cloves -- chopped 2 ounces Pine nuts Salt -- as needed Freshly ground black pepper -- to taste 1/2 cup Parmesan cheese 1/2 cup Olive oil Place the basil, garlic, pine nuts and 1/2 teaspoon salt in the food processor, grind into a paste. Add the cheese and grind until thoroughly blended. With the machine running slowly add the oil. Adjust the seasonings. Pour into a bowl. This recipe yields 1 generous cup of pesto. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2179 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1402 Calories (kcal); 142g Total Fat; (89% calories from fat); 28g Protein; 11g Carbohydrate; 31mg Cholesterol; 749mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Steak Au Poivre Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 ounces Rib eye steaks - (two 6-oz steaks) Salt -- to taste 1 cup Coarse-cracked black peppercorns 1/2 cup Dijon mustard Vegetable oil -- for sauteing 1/4 cup Minced shallots 2 tablespoons Good quality brandy 1 tablespoon Chopped garlic 2 cups Veal stock 1/4 cup Heavy cream 3 tablespoons Butter Chopped parsley -- for garnish Fried shoestring potatoes -- for serving Preheat oven to 350 degrees. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. CAUTION: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings. Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy-fried shoestring potatoes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-066 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 31g Total Fat; (81% calories from fat); 5g Protein; 10g Carbohydrate; 87mg Cholesterol; 2099mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steak Au Poivre I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Sirloin steaks - (10 to 12 oz ea) -- trimmed Salt -- to taste 1 cup Black peppercorns 1/2 cup Dijon mustard -- plus 1 tablespoon Dijon mustard 2 tablespoons Olive oil 1 pound Baking white potatoes -- peeled Oil -- for frying 1/2 cup Minced shallots 1 Garlic clove -- peeled 1/4 cup Brandy 1 cup Demi-glace 1/4 cup Heavy cream 1 tablespoon Finely-chopped fresh parsley leaves Season the steaks with salt. In a coffee grinder, add the peppercorns and coarsely grind. With a small knife, spread a tablespoon of mustard on one side. Pack the peppercorns into the steak. Turn the steaks over and spread another tablespoon of mustard. Pack the peppercorns into the steak on the second side. In a large skillet, over medium heat, add the oil. When the oil is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove the steaks from the pan. Using a mandoline, fitted with a waffle blade, cut the potatoes thinly, in a criss-cross motion, to form a waffle like chip. Fry until golden brown, about 4 to 5 minutes, stirring occasionally for overall browning. Remove and drain on paper towels. Season with salt. Set aside. Add the shallots and garlic to the pan. Saute for 15 seconds. Carefully add the brandy and flame. Add the demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the steaks back into the pan and continue to cook for 1 minute on each side. Remove the steaks and place in the center of each plate. Stir the parsley into the sauce and spoon on top of each steak. Serve each steak with a pile of the potatoes. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 16g Total Fat; (36% calories from fat); 10g Protein; 52g Carbohydrate; 20mg Cholesterol; 462mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steak Tartare Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beets Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Anchovy fillets 2 Garlic cloves -- crushed 1 teaspoon Capers 1 Egg 2 tablespoons Dijon mustard Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Olive oil 1 pound Freshly-ground beef tenderloin 1/4 cup Minced shallots 4 tablespoons Chopped egg whites 4 tablespoons Chopped egg yolks 4 tablespoons Brunoise red onions 4 tablespoons Finely-chopped fresh parsley leaves 8 White bread slices -- crust removed, tossed in olive oil, seasoned with salt and pepper and toasted In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4-ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 17g Total Fat; (52% calories from fat); 7g Protein; 28g Carbohydrate; 49mg Cholesterol; 458mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steak Tartare II Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Assorted fresh greens 12 ounces beef tenderloin or sirloin Worcestershire sauce -- to taste Hot pepper sauce -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons drained capers 2 tablespoons Dijon mustard 1/3 cup minced red onion 1/3 cup finely-chopped parsley 2 eggs 4 slices white bread -- crusts removed, brushed with olive oil, lightly toasted Extra-virgin olive oil -- as needed Garnish 2 plates with the fresh greens. Place the beef on a cutting board and finely chop with a very sharp knife. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens. Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley. Carefully break the 2 eggs, reserving the yolk and half of each shell. Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side. This recipe yields 2 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A39) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 7g Total Fat; (28% calories from fat); 11g Protein; 29g Carbohydrate; 188mg Cholesterol; 513mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Cod With Rice Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Water -- plus 2 tablespoons Water 2 tablespoons Soy sauce 1 tablespoon Rice wine vinegar 1/3 cup Raw long-grain rice 4 large Outer leaves of Napa cabbage 4 Six-ounce pieces of cod Salt -- to taste Freshly-ground black pepper -- to taste 4 teaspoons Oyster sauce 1 teaspoon Finely-chopped ginger Sesame Mustard Vinaigrette -- see * Note * Note: See the "Sesame Mustard Vinaigrette" recipe which is included in this collection. For the rice, combine the water, soy sauce and rice wine vinegar and heat. Add rice and cook, covered, until tender. Set aside to cool. Fill a small sauce pan with water, add 1 teaspoon salt, and bring to a boil. Blanch the napa leaves in the water for 2 minutes. Refresh in some cold water. Drain. Season the cod fillets with salt and pepper. Brush 1 teaspoon of oyster sauce on each piece. Lay out the napa leaves inside up, stem end toward you. Take 1/4 cup of the finished rice and flatten it onto the leaf, within 1-inch of the sides, and 2-inches of the top and bottom. Place the cod in the middle of the rice. Sprinkle it with a pinch of the chopped ginger. Fold in the sides of the leaves to the center. Fold the stem over the top of the fish and continue to roll, making a bundle. Continue with the rest of the fish. Place seam side down on the rack of your steamer, cover and steam for 15 minutes. Serve with Sesame Mustard Vinaigrette. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 552mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Ginger Shrimp Dumplings In Ginger Broth Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Shrimp stock 1/2 pound Peeled ginger -- large diced 1 tablespoon Olive oil 1/2 pound Shrimp -- peeled, chopped 1/4 cup Chopped onions 2 teaspoons Minced garlic 3 tablespoons Peeled, grated fresh gingerroot 1/2 cup Chopped green onions -- divided 3 tablespoons Chopped cilantro 1 tablespoon Sesame oil -- plus 1 teaspoon Sesame oil 3 teaspoons Toasted sesame seeds 1 large Egg -- beaten 1 teaspoon Soy sauce 1/2 teaspoon Grated orange zest 1 pinch Cayenne Salt -- to taste Freshly-ground black pepper -- to taste 20 Wonton skins 1 cup Stir-fried vegetables -- julienned 1 tablespoon Finely-chopped parsley Fresh cilantro sprigs In a saute pot, bring the shrimp stock and diced ginger up to a boil. Reduce to a simmer and cook the liquid for 1 hour to infuse the stock. Strain and season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, stir-fry the shrimp for 1 minute. Add the onions, garlic, and ginger, and stir-fry for 1 minute. Add the green onions and cilantro, stir-fry for 1 minute. Remove from the heat. Turn the stir-fry mixture into a bowl. Add 1 teaspoon sesame oil, seeds, egg and soy sauce, orange zest, and cayenne. Season with salt and pepper. Brush the top side of each wonton with water. Fill each wonton with 1 tablespoon of the filling. Bring the corners to the center and twist, sealing the edges with water. Bring the ginger broth up to boil. Poach the dumplings in the broth for about 4 minutes, or until the dumplings are tender. Remove the dumplings with a slotted spoon. Mound the stir-fry vegetables in the center of a shallow bowl. Arrange the dumplings around the vegetables. Ladle the broth over the vegetables. Garnish with parsley and cilantro sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2377 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 11g Total Fat; (58% calories from fat); 14g Protein; 3g Carbohydrate; 133mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Haricots Verts Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 2 shallots -- sliced thin Salt -- to taste Freshly-ground black pepper -- to taste 1 pound haricots verts -- cleaned 1/4 cup water Heat a large saute pan. When the saute pan is hot, add the olive oil. Add the shallots and saute until soft, about 3 or 4 minutes. Season with salt and pepper. Add the green beans and saute for 2 minutes. Add the water. Cook for 4 more minutes, or until beans are al dente. Season with salt and pepper. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (72% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Steamed Mussels With Pommes Frites Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups thinly-sliced onions 1 1/2 cups thinly-sliced fennel - (abt 1/2 bulb) Salt -- to taste Freshly-ground black pepper -- to taste 2 cups thinly-sliced tomatoes 1 tablespoon garlic 4 cups dry white wine 1/2 cup heavy cream 1/4 teaspoon saffron threads 4 dozen live mussels -- scrubbed, debearded 1 tablespoon finely- chopped fresh parsley leaves 1 pound Idaho potatoes -- peeled, and cut 4" by 1/4" thick Preheat the fryer. In a large saute pan with a lid, heat the olive oil. When the pan is hot, add the onions and fennel. Season with salt and pepper. Saute for 2 minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute for 1 minute. Add the wine, cream and saffron. Bring the mixture to a simmer. Add the mussels and parsley then cover. Simmer for 4 to 6 minutes or until the mussels open. Discard any shells that do not open. Fry the potatoes in oil until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the mussels into a shallow bowls and serve the frites on the side. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C36) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 18g Total Fat; (59% calories from fat); 3g Protein; 24g Carbohydrate; 41mg Cholesterol; 30mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamer Roll With A True Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Homemade mayonnaise 1 tablespoon Minced shallots 1 tablespoon Minced garlic 2 tablespoons Minced red onion 2 tablespoons Finely-chopped hard-boiled egg whites 2 tablespoons Finely-chopped cornichons 1 tablespoon Finely-chopped capers 1 tablespoon Finely-chopped parsley 1 tablespoon Finely-chopped fresh tarragon Juice of one lemon Salt -- to taste Freshly-ground white pepper -- to taste 1 1/2 cups Cornmeal 1/2 cup Masa flour 3 tablespoons Bayou Blast -- see * Note 4 pounds Shucked steamer clams Oil -- for frying 4 large Hot dog buns 1/4 cup Melted butter 2 cups Chiffonade of baby lettuces 2 cups Potato salad Zap potato chips * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Preheat the grill. In a small mixing bowl, whisk the mayonnaise with the shallots, garlic, red onion, egg whites, cornichons, capers, parsley and tarragon. Season the tartar sauce with juice of one lemon, salt and white pepper. Refrigerate the mayonnaise for 1 hour for the flavors to marry. In a mixing bowl, combine the cornmeal, masa and Bayou Blast together. Dredge the clams in the cornmeal mixture. Sift the clams, to remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3 minutes or until the clams are slightly golden and crispy. Remove the clams from the fryer and drain on a paper-lined plate. Season the clams with Creole Seasoning. Brush each side of the hot dog bun with the melted butter. Grill the buns for about 1 minute on each side. Remove the buns from the grill. Spread about a tablespoon of the tartar sauce on each side of the bun. Layer the fried clams on one half of the bun. In a small bowl, lightly toss the greens with olive oil. Season the greens with salt and pepper. Mound the greens on top of the clams. Place the rolls on a platter and serve with potato salad and Zaps. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 600 Calories (kcal); 25g Total Fat; (38% calories from fat); 12g Protein; 77g Carbohydrate; 116mg Cholesterol; 1021mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steen's Cane Syrup Glazed Ham Recipe By :Emeril Lagasse Serving Size : 15 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bone-in smoked ham - (9 to 10 lbs) 20 Whole cloves === GLAZE === 1 cup Steen's 100 percent cane syrup 1/2 teaspoon Ground cloves 1/2 cup Dijon mustard 1 cup Dry white wine Salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 325 degrees. Lower oven shelf to the bottom level. Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake 4 hours. Prepare the glaze: Combine all the ingredients and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush. This recipe yields 15 to 20 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 2g Total Fat; (40% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steen's Roasted Duck Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Domestic duck - (abt 5 1/2 to 6 lbs) -- deboned, leaving 2 sides 1/4 cup Kosher salt 1/4 cup Freshly-ground black pepper 1 tablespoon Olive oil === STEEN'S MARINADE === 1/2 cup Steen's cane syrup 1/4 cup Soy sauce 1/2 cup Molasses 1 tablespoon Minced garlic 1/4 cup Shaved green onions Preheat oven to 400 degrees. For curing duck: In a small mixing bowl, combine the salt and pepper together. Cover the duck halves completely with the salt mixture and allow to cure for 8 hours. Rinse the cure off and place the duck halves in a 11- by 14-inch glass baking pan, fat side down. For the marinade: In a small bowl, combine all the ingredients together. Pour the marinade over the duck and allow 8 hours for marinating. * The curing and marinating process should be done under refrigeration. In a large sauce pan, heat 1 tablespoon olive oil. When the pan is smoking hot add the duck, skin side down. Sear for about 4 to 5 minutes, resulting in a nice dark sear. Turn the duck over and finish cooking in the oven. Roast the duck for 20 to 25 minutes for medium-rare. Check the internal temperature for doneness. The internal temperature should be around 140 degrees. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 606 Calories (kcal); 14g Total Fat; (19% calories from fat); 4g Protein; 122g Carbohydrate; 0mg Cholesterol; 26737mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stephan Pyles’ Chocolate Pudding Cake With Mocha Sauce Recipe By :Emeril Lagasse - Adapted from Stephan Pyles Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHOCOLATE CAKE === 1 cup Cake flour 1/2 cup Unsweetened cocoa powder 3/4 teaspoon Baking powder 2 Egg yolks 5 tablespoons Sugar 5 tablespoons Melted unsalted butter -- cooled 3 Egg whites -- room temperature 1/2 teaspoon Salt 1/4 teaspoon Cream of tartar === CHOCOLATE-PECAN PUDDING === 5 ounces Bittersweet chocolate -- chopped 6 Egg yolks 2 1/2 cups Heavy cream 5 tablespoons Sugar 1/2 cup Roasted pecans 1 teaspoon Vanilla === MOCHA SAUCE === 2 cups Heavy cream 2 tablespoons Tia Maria 1 Vanilla bean -- split and scraped 2 Egg yolks 1/2 cup Sugar 2 tablespoons Espresso coffee Whipped cream -- in pastry bag Powdered sugar -- in shaker 1/2 Sheet - pan with melted chocolate -- broken up Espresso powder Preheat the oven to 400 degrees. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double-boiler. Remove the double-boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8 to 10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse - Adapted from Stephan Pyles', The New Texas Cuisine From the TV FOOD NETWORK - (Show # EE-2289 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 867 Calories (kcal); 71g Total Fat; (70% calories from fat); 12g Protein; 55g Carbohydrate; 449mg Cholesterol; 264mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Alligator In Creole Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Alligator Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 cup Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped bell peppers 2 tablespoons Minced garlic 3 cups Peeled, seeded, chopped tomatoes (preferably ripe plum tomatoes) 1/4 cup Chopped fresh basil 2 tablespoons Chopped fresh oregano 2 teaspoons Chopped fresh thyme Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Worcestershire sauce 3 cups Chicken stock 1 1/2 cups Chopped green onions 1 pound Alligator -- cut into 1" pieces 8 tablespoons Butter -- at room temperature 1 Crusty loaf of French bread 2 tablespoons Finely-chopped parsley In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes. Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 319 Calories (kcal); 30g Total Fat; (84% calories from fat); 3g Protein; 10g Carbohydrate; 62mg Cholesterol; 1890mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Black-Eyed Peas With Ham Hock Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 4 ounces Tasso -- small diced 1 cup Chopped onions 2 tablespoons Minced garlic 2 Bay leaves 12 ounces Ham hocks - (2 hocks) 1 pound Dried black-eyed peas 2 quarts Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste In a 1-gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sauteing for 2 minutes. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and re-season if necessary. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 6g Total Fat; (15% calories from fat); 19g Protein; 50g Carbohydrate; 0mg Cholesterol; 2876mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Chaurice Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 2 cups Chopped onions 2 Bay leaves -- crushed 2 tablespoons Garlic 1 cup Chopped green bell peppers 1/2 pound Baby carrots -- peeled 1/2 pound New potatoes -- quartered Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Dry red wine 3 cups Veal stock or any dark stock 2 pounds Fresh Chaurice Sausage patties -- see * Note 1 tablespoon Chopped parsley 1 Loaf of crusty Portuguese bread * Note: See the "Chaurice Sausage" recipe which is included in this collection. In a braising pan, over medium heat, add the oil. When the oil is hot add the onions and crushed bay leaves. Fry the onions in the oil until golden about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Stir in the stock. Place the patties of sausage in the center of the vegetables. Add the red wine. The stock should come up to 2/3 of the way up the sausage. So, add the stock slowly. Save the reserved stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for about 1 to 1 1/2 hours, or until the vegetables are tender and the sauce has a gravy like consistency. Add the remaining stock about every 30 minutes. Ladle the stew into bowls and serve with crusty bread. Garnish with parsley. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 7g Total Fat; (44% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Chicken And Sausage Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Chicken - (abt 2 1/2 lbs) -- cut into 8 pieces Emeril's Essence -- see * Note 1/2 cup All-purpose flour 1/4 cup Vegetable oil 1 pound Smoked sausage -- cut crosswise into 1/2" slices 2 cups Julienne onions Salt -- to taste Cayenne pepper -- to taste 4 Bay leaves 1 tablespoon Chopped garlic 6 cups Canned chicken stock 1/4 cup Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the chicken pieces with Emeril's Essence. In a mixing bowl, add the flour and season with Essence. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the Crock-Pot, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the Crock-Pot and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 564 Calories (kcal); 48g Total Fat; (77% calories from fat); 17g Protein; 15g Carbohydrate; 81mg Cholesterol; 1074mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Duck And Wild Mushrooms Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Mushrooms Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 1 whole Duck - (3 to 5 lbs) -- cut into 8 pieces Emeril's Essence -- see * Note 1/4 cup Flour 3 cups Julienned onions 3 ounces Finely-chopped Tasso 3 cups Sliced assorted wild mushrooms (such as Shiitakes, Oysters, and Chantrell Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Red wine 2 cups Dark chicken stock 2 tablespoons Chopped green onions 1 tablespoon Finely-chopped parsley Chateau Potatoes -- see * Note === GARNISH === Chopped chives Brunoise red peppers * Note 1: See the "Emeril's Essence Information" and "Chateau Potatoes" recipes which are included in this collection. In a cast-iron skillet, heat the olive oil. Season the duck pieces with Essence. When the oil is hot, sear the duck for 2 to 3 minutes on each side. Remove the duck from the skillet and set aside. Stir in the flour and cook for 5 to 7 minutes for a medium-brown roux. Add the onions, Tasso and mushrooms. Saute for 3 minutes. Season with salt and pepper. Add the duck pieces back to the skillet. Add the red wine and stock. Bring the liquid up to a boil and reduce to a simmer. Continue cooking for 30 to 35 minutes or until the duck meat is tender. Turn the duck pieces in the sauce every 10 minutes to prevent the meat from drying out. Stir in the green onions. Adjust the seasonings if needed. Spoon the duck and mushrooms in the center of a platter. Arrange the potatoes around the duck. Garnish with chives and brunoise red peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2425 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 14g Total Fat; (78% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Eggplant With Panned Steak Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Eggplant Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Chopped yellow onions 1 Eggplant - (abt 2 lbs) 3 cups Peeled, seeded, and chopped tomatoes 3 Bay leaves 2 tablespoons Chopped garlic Salt -- to taste Cayenne pepper -- to taste 1 tablespoon Chopped fresh parsley leaves 4 Beef fillets - (abt 6 to 8 oz ea) -- pounded very thin 2 cups Flour 2 Eggs -- beaten with 2 tablespoons Milk 1 cup Vegetable oil - (to 2 cups) -- for frying In a large heavy skillet with lid, add the olive oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Season the onions with salt and pepper. Peel and dice the eggplant. Stir in the eggplant and continue to saute for 2 minutes. Add the tomatoes, bay leaves and garlic. Season the mixture with salt and cayenne. Cover the skillet and reduce the heat to low. Simmer the tomato and eggplant mixture for about 45 minutes, stirring occasionally. Stir in the parsley and set aside. Season the flour with salt and cayenne. Season each steak with salt and cayenne. Dredge the steaks in the seasoned flour. Dip each in the egg wash, letting the excess drip off. Dredge the steaks in the flour for a second time, coating each side completely. In a large saute pan, heat the vegetable oil. When the oil is hot but not smoking, gently lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side or until golden brown. Remove the steaks from the oil and drain on a paper-lined plate. Season the steaks with salt and cayenne. To serve, spoon the smothered tomatoes and stewed eggplant in the center of each plate and top with the steak. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 10g Total Fat; (24% calories from fat); 11g Protein; 57g Carbohydrate; 95mg Cholesterol; 36mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stewed Okra With Creole Chicken Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds Frying chicken -- cut into 8 pieces Emeril's Essence -- see * Note 1/2 cup Flour 1/3 cup Olive oil 2 pounds Okra -- washed, stemmed, and -- cut into 1/4" rounds 3 cups Julienned onions 2 cups Chopped celery 3 cups Chopped tomatoes 5 Bay leaves 2 tablespoons Minced garlic 2 cups Dry white wine 1 teaspoon Dried thyme leaves 1 pinch Cayenne pepper Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the flour and chicken pieces with Emeril's Essence. Toss the chicken with the flour. In an oven proof pan, heat the olive oil. Sear the chicken for 3 to 4 minutes on each side. Add the remaining ingredients. Season with salt and pepper. Cover the pot with a lid. Bake for 1 1/2 to 2 hours, or until the slime has disappeared. Bake uncovered for the last 15 minutes. Place the chicken on a platter. Spoon the okra and tomatoes over the chicken. Garnish with cheese and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2386 broadcast 10-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 - - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 19g Total Fat; (46% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sticky Pecan Rolls Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE BRIOCHE === 3 envelopes Active dry yeast 1/2 cup Warm milk -- (abt 110 degrees) 1 Vanilla bean -- split 5 cups Flour 6 Eggs 1/2 cup Warm water -- (110 degrees) 3 tablespoons Sugar 2 teaspoons Salt 3 sticks Butter -- plus 2 tablespoons Butter -- room temperature 1 large Egg -- beaten === FOR THE FILLING === 1 cup Sugar 1 teaspoon Cinnamon === FOR THE TOPPING === 1/2 pound Butter 1 cup Light brown sugar 2 cups Pecan pieces Preheat the oven to 400 degrees. For the Brioche: Combine the yeast and milk in a small bowl and stir to dissolve the yeast. Add 1 cup flour and mix to blend well. Using a knife, scrape the vanilla bean and stir the pulp into the yeast mixture. Let sit at room temperature in a warm, draft-free place for about 2 hours to allow fermentation. Put 2 cups of the flour into a large mixing bowl. Add 4 of the eggs, one at a time, beating thoroughly into the flour sing a wooden spoon with each addition. The dough will be sticky, thick, and spongy. Add the water, sugar, and salt and mix well, beating vigorously. Add 3 sticks of the butter and work it into the dough with your hands until it is well blended. Add the remaining 2 eggs and mix well into the dough. Add the remaining 2 cups of flour and blend into the dough, breaking up any lumps with your fingers. Add the yeast mixture. Using your hands, knead and fold the starter into the dough. Continue kneading and folding until all is well mixed, about 5 minutes. The dough will be sticky and moist. Cover with a clean cloth and let rise in a warm, draft-free place until it doubles in size, about 2 hours. With your fingers, lightly punch down the dough. Cover and let rise in a warm, draft-free place until it doubles in size, about 1 hour. To assemble: Divided the dough into 2 equal portions. Refrigerate one ball of dough while working. Lightly dust the work surface with flour and roll out the dough into a rectangle, about 14 inches long and 1/4 inch thick. Using a pastry brush, egg wash the edges of the dough. In a small bowl, combine the sugar and cinnamon. Mix well. Sprinkle half of the mixture over 3/4 of the dough. Roll the dough up tightly to form a log. Wrap the log in plastic wrap and freeze for 30 minutes. Repeat the above process with the other ball of dough. In a mixing bowl, combine the butter, brown sugar and remaining 1/2 teaspoon of cinnamon. Mix well. Smear the bottom of 2 (10-inch) round cake pan with the butter mixture. Sprinkle the butter with the pecan pieces. Remove the logs from the refrigerator. Using a sharp knife, slice into 1 1/2-inch slices. Place the slices on top of the pecans, about 1/2 inch away from each other. Let the buns rise until double in size, about 1 1/2 hours. Place in the oven and bake until golden brown, about 35 minutes. Remove from the oven and turn onto a serving platter. Cool for about 5 minutes and serve warm. This recipe yields ?? rolls. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C09) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 8611 Calories (kcal); 525g Total Fat; (54% calories from fat); 120g Protein; 875g Carbohydrate; 2630mg Cholesterol; 9717mg Sodium Food Exchanges: 32 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 100 1/2 Fat; 25 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stir-Fried Calamari Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Seafood Squid Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Calamari tubes -- julienned 1 cup Julienned carrots 1 cup Julienned yellow squash 1 cup Julienned red cabbage 1 cup Julienned zucchini 1/2 cup Sprouts 1/4 cup Peanut oil 2 tablespoons Soy sauce 2 tablespoons Chopped fresh cilantro Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Chopped peanuts 2 teaspoons Sesame oil Preheat wok. Heat peanut oil until smoking. Add vegetables and stir-fry until slightly tender, stirring constantly. Add calamari, garlic, and sprouts, stirring constantly. Add remaining ingredients and continue stir-frying for 2 to 3 minutes. Add the sesame oil. Adjust seasoning if needed. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2262 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1410 Calories (kcal); 135g Total Fat; (81% calories from fat); 40g Protein; 27g Carbohydrate; 0mg Cholesterol; 2086mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stir-Fried Crabmeat With Cellophane Noodles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Stir-Fry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Cellophane noodles - (3 1/2 oz) 2 tablespoons Vegetable oil 2 tablespoons Chopped shallots 1 cup Thinly-sliced snow peas 1 ounce Dried tree ear mushrooms -- reconstituted in water 2 teaspoons Chopped garlic 1 cup Bean sprouts - (packed) Fish sauce (nuoc mam) -- to taste Freshly-ground black pepper -- to taste 1/2 pound Fresh crab meat -- cartilage removed 1/4 cup Chopped green onions Place the noodles in a large bowl. Cover with warm water and allow to sit for 20 minutes. Drain and pat dry. In a wok, over medium heat, add the oil. When the oil is hot, add the shallots, peas, mushrooms, garlic and bean sprouts. Season with the fish sauce and black pepper. Stir-fry for 1 minute. Add the crabmeat. Season with the fish sauce and black pepper. Continue to stir-fry for 2 minutes. Add the noodles and green onions. Stir-fry for 1 minute. Remove and serve on a large platter. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C19) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stir-Fried Vegetables With Salmon Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1 Salmon fillet - (8 oz) Salt -- to taste Freshly-ground black pepper -- to taste Sugar -- as needed 2 tablespoons Peanut oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 4 ounces Bamboo shoots -- julienned 1/4 pound Chinese broccoli -- julienned 1/4 pound Napa cabbage -- julienned 1/4 pound White cabbage -- julienned 4 ounces Leeks -- julienned 1/4 pound Silk squash -- julienned 1/4 pound Spinach -- julienned 4 ounces Snow peas -- julienned 1 tablespoon Minced fresh ginger 2 teaspoons Rice wine vinegar 1 tablespoon Soy sauce Water -- to moisten Sesame oil -- to taste Sesame oil -- to drizzle Chopped chives Chives, long In a saute pan, heat the vegetable oil. Season the salmon with salt and pepper. Dredge the salmon in the sugar. Caramelize the salmon for 3 to 4 minutes for medium-rare. In a wok, heat the peanut oil. When the oil is hot, saute the shallots and garlic for 5 seconds. Add all the vegetables and stir-fry for 1 to 2 minutes. Add the ginger, vinegar, and soy sauce. Add 1 tablespoon of water to moisten. Season with sesame oil, salt and pepper. Mound the vegetables in the center of the platter. Lay the caramelized salmon directly on top of the vegetables. Garnish with a drizzle of sesame oil, chopped chives and long chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2340 broadcast 07-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 10g Total Fat; (67% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stove-Top Crawfish Boil Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crayfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bags Crab boil (such as Old Bay seasoning) 1 tablespoon Liquid crab boil (available from specialty food stores) 3 Lemons -- halved 1 pound Small red bliss potatoes 4 Garlic bulbs -- halved horizontally 2 Onions -- quartered 3 pounds Live crawfish - there is no substitute (seasonally available in some areas) 12 ounces Andouille sausage links -- cut into 2" pieces 2 Corn ears -- cut into 2" pieces 1/2 pound Button mushrooms Salt -- to taste Cayenne pepper -- to taste In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-118 broadcast 01-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberries Romanov Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Vanilla ice cream -- softened 1/2 cup Sour cream 1 cup Sweetened whipped cream Grand Marnier -- to taste Cointreau -- to taste Brandy -- to taste 2 cups Rinsed, hulled strawberries === GARNISH === Mint leaves Shaved chocolate curls Mix ice cream, sour cream and whipped cream together and slowly add alcohol to taste, adjusting flavoring to your liking. Divide berries between two glasses and spoon sweet cream mixture over. Garnish with mint and chocolate. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-101 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-22-1996 - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 21g Total Fat; (63% calories from fat); 5g Protein; 23g Carbohydrate; 63mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberries With Champagne Sabayon Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sliced strawberries 1/4 cup Sugar -- plus 1 teaspoon Sugar 1/4 cup Grand Mariner 3 Egg yolks Juice from 1/2 lemon 1/2 cup Champagne 2 tablespoons Roughly-chopped mint Powdered sugar Preheat oven to 500 degrees. For the strawberries: In a small sauce pan, heat the strawberries, 1/4 cup sugar and Grand Mariner together until the sugar dissolves, about 3 to 4 minutes. Remove from heat and set aside. For the sabayon: In a medium bowl whisk together the egg yolks with the lemon juice, champagne, and 1 teaspoon of the sugar. Place the bowl over a pot of simmering water and whisk until very thick and frothy, about 3 to 4 minutes. In two 5-inch by 1-inch shallow ramekins, spoon half of the strawberries in each. Spread the sabayon over the top of each ramekin. Place the ramekins in the oven. Brown the tops of the ramekins for 2 to 3 minutes or until golden-brown. Serve warm. Dust each ramekin with powdered sugar and chiffonade of mint. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2308 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 8g Total Fat; (31% calories from fat); 5g Protein; 35g Carbohydrate; 319mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry And Blueberry Shortcake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint Fresh strawberries -- washed, stemmed, -- and sliced 1/2 pint Fresh blueberries -- washed, stemmed 1/2 cup Sugar Juice of one lemon 4 Shortcakes 1/2 cup Fresh Lemon Curd -- see * Note 1 cup Sweetened whipped cream Powdered sugar -- in a shaker Fresh mint sprigs * Note: See the “Fresh Lemon Curd” recipe which is included in this collection. In a small mixing bowl, combine the strawberries, blueberries, sugar and lemon juice together. Using the back of a fork, lightly mash 1/4 of the strawberries. Split the shortcakes in half. Spread the bottom of each shortcake with 2 tablespoons of Fresh Lemon Curd. Spoon 1/4 of the fruit mixture on the lemon curd. Top the fruit with the remaining shortcakes. Garnish the shortcakes with the whipped cream, powdered sugar and fresh mint. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A28 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-28-1997 - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 33g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Compote Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pints Fresh strawberries -- washed, patted dry, and sliced 1 cup Sugar 1/2 cup Grand Marnier In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor. Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes. Remove from the heat and cool. In a food processor, fitted with a metal blade, puree the strawberries until smooth. Turn into a mixing bowl, and add the remaining sliced strawberries. Mix well. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C24) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1480 Calories (kcal); 3g Total Fat; (2% calories from fat); 5g Protein; 306g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Strawberry Jam Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Jellies/Jams Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pints Fresh strawberries -- halved 1 cup Water 5 cups Sugar Juice of one lemon In a 8-quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (Also a skin will form on the surface as it cools.) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims. Seal the jars, leaving 1 inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter. This recipe yields about 6 jars (half pints). Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2368 broadcast 06-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 704 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 180g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 11 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Strawberry Jam I Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Canning Jellies/Jams Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pints Strawberries -- washed 3 cups Sugar 1 1/3 cups Homemade Pectin -- see * Note Juice of one fresh lemon * Note: See the "Homemade Pectin" recipe which is included in this collection. In a nonreactive saucepan, over medium heat, combine the strawberries, sugar, Homemade Pectin and lemon juice. Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally. Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top. With a clean damp towel, wipe and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 5 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for at least 2 weeks before using. This recipe yields 10 half-pint jars. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B55 broadcast 07-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g Protein; 72g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Strawberry Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Graham cracker crumbs 4 tablespoons Butter - (1/2 stick) -- melted 5 cups Strawberries -- rinsed, hulled, -- and halved 1 cup Sugar 1/2 teaspoon Vanilla extract 3 tablespoons Cornstarch 1 tablespoon Water 3 tablespoons Brandy Preheat the oven to 375 degrees. In a mixing bowl, combine the crumbs and butter together. Press the mixture against the bottom and sides of a 9-inch pan to form a crust. Bake until golden and crisp, 7 to 8 minutes. Remove from the oven and cool completely on a rack. In a sauce pan, combine the berries, sugar, and vanilla. Stir over medium heat until the sugar dissolves. Combine the cornstarch with the water and brandy in a cup and add to the berry mixture. Cook, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from the heat and cool. Pour into the pie crust. Cover and refrigerate for a least 6 hours, or until the filling sets. This recipe yields one 9-inch pie. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1551 Calories (kcal); 11g Total Fat; (6% calories from fat); 10g Protein; 339g Carbohydrate; 0mg Cholesterol; 521mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 1 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Tartlets Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Stemmed, quartered strawberries 1/4 cup Sugar 1 tablespoon Brandy 1 1/2 tablespoons Cornstarch 4 three-inch Sweet pastry shells -- fully baked 16 Strawberry slices 1/2 cup Softly-whipped cream 4 Mint sprigs In a small saucepan combine strawberries and sugar, and cook at a hard boil for 6 minutes. Mix brandy and cornstarch to a smooth paste. Add to strawberry mixture, stirring constantly; it will thicken instantly. Cook for 2 more minutes. Pour into tart shells. Cool in refrigerator for 1 hour. Garnish with a few strawberry slices, a dollop of whipped cream and mint sprigs. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2156 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Artichokes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Artichokes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fine dried bread crumbs 1 cup Parmesan cheese 1/4 cup Olive oil 1/4 cup Chopped fresh mild herbs (basil, parsley, oregano, etc.) Bayou Blast -- see * Note 4 Artichokes -- boiled until tender and cleaned free of the choke 1 cup Garlic aioli 2 Lemons -- cut in half * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat oven to 375 degrees. In a mixing bowl, combine the bread crumbs, cheese, olive oil and herbs. Mix thoroughly. Season the mixture with Bayou Blast. Carefully pack the bread crumb mixture into all available spaces in the artichoke. Place the artichokes on a baking sheet and place in the oven. Bake for 25 minutes, or until golden brown. Serve the artichokes with a drizzle of garlic aioli and a squeeze of lemon juice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1998 - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 20g Total Fat; (59% calories from fat); 13g Protein; 17g Carbohydrate; 16mg Cholesterol; 493mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Cabbage Leaves Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cabbage Main Dish Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cabbage leaves -- blanched 2 pounds Wild Boar sausage (Broken Arrow Ranch) -- - 2 links (each link cut into 4 equal pieces) 4 tablespoons Olive oil -- divided Emeril’s Essence -- see * Note 1 cup Julienned onions 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 tablespoons Creole mustard or other brown mustard 1 bottle Dixie beer 1 cup Veal reduction 1 drizzle Steno's cane syrup Salt -- to taste Freshly-ground black pepper -- to taste 1 Long Chives 1 tablespoon Chopped chives 1 tablespoon Brunoise red peppers * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 350 degrees. Lay each piece of sausage on one side of the cabbage leaf, tuck in the sides and roll the leaf up. Lightly oil the cabbage rolls with 2 tablespoons of the olive oil. Season the rolls with Emeril’s Essence. Place the rolls on a parchment lined baking sheet. Bake for 15 to 20 minutes or until the rolls are heated through. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions until golden, about 3 to 5 minutes. Season with salt and pepper. Stir in the shallots, garlic, mustard, beer and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Drizzle in the cane syrup to desired sweetness. Simmer the sauce for 10 minutes. Season with salt and pepper. Remove the cabbage rolls from the oven. Lay the rolls against each other in the center of a shallow pasta bowl. Spoon the sauce over the cabbage rolls. Garnish with long chives, chopped chives, and brunoise peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 14g Total Fat; (85% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Caps Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Mushrooms Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large Beautiful shiitake mushroom caps 1/4 cup Finely-chopped bacon 1/2 cup Spinach leaves -- cleaned, and roughly chopped 1 tablespoon Roasted Garlic paste -- see * Note Salt -- to taste Freshly-ground black pepper 2 tablespoons Bread crumbs 1/4 cup Diced smoked Gouda cheese 1 cup Chicken stock 2 tablespoons Snipped chives -- for garnish * Note: See the "Roasted Garlic" recipe which is included in this collection. Preheat oven to 400 degrees. Slice two mushroom caps into long, thin slices. In a skillet cook bacon until crispy. Remove bacon with a slotted spoon to a mixing bowl. Add mushrooms to skillet and toss and cook for 1 minute. Add spinach and garlic paste, season with salt and pepper, and cook just until spinach wilts, 1 minute. Add spinach mixture, bread crumbs and cheese to bowl and mix well. Divide stuffing evenly among mushroom caps to fill. Place in a baking dish and pour chicken stock on bottom. Bake 15 minutes until mushrooms are tender and tops are lightly golden. This recipe yields 8 stuffed mushrooms. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (13% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Cornish Hens Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Cornish Hens Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cornish hens - (1 1/2 lbs ea) Salt -- to taste Freshly-ground black pepper -- to taste 4 slices Bacon 12 small Button mushrooms -- whole 12 Pearl onions -- peeled 1/2 cup Diced carrots 1/2 cup Fresh peas 2 tablespoons Olive oil 3 cups Chicken stock Preheat oven to 400 degrees. Season inside and out of Cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 22g Total Fat; (37% calories from fat); 20g Protein; 62g Carbohydrate; 11mg Cholesterol; 4653mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 11 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Eggs Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen large eggs Water -- to cover Salt -- as needed 4 anchovy fillets -- minced 4 tablespoons butter -- at room temperature 2 tablespoons grated Parmesan cheese 4 teaspoons sharp mustard 1/4 cup chopped cooked ham 3 tablespoons sour cream 1 tablespoon chopped chives Place the eggs in a saucepan, cover with water, season with salt and place over medium heat. Bring to boil and cook for 2 minutes. Remove from the heat, cover and allow to sit for 11 minutes. Remove from the water and cool in ice water. Remove the shells and set aside. Slice all of the eggs in half and remove 8 of the egg yolk halves. In a mixing bowl, combine the yolks, anchovies and 2 tablespoons of the butter. Mix well. Season with pepper. Stuff the eight egg white halves with the yolk mixture. Cover with plastic wrap and refrigerate while assembling the other eggs. Remove 8 yolks from 4 eggs. In another mixing bowl, combine the yolks, 1 tablespoon of Parmesan cheese, 2 tablespoons butter, and 2 teaspoons mustard. Season with salt and pepper. Mix well. Stuff the mixture into the egg white halves. Cover with plastic wrap and refrigerate while assembling the other eggs. Remove the remaining 8 yolks from the last 4 eggs. In a mixing bowl, combine the yolks, the ham, 1 tablespoon of the cheese, 2 teaspoons of the mustard, and sour cream. Season with salt and pepper. Fill the egg whites with the yolk mixture. To assemble, place all of the stuffed eggs on a serving plate. Garnish with chives. This recipe yields 24 stuffed egg halves. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 stuffed egg halves" - - - - - - - - - - - - - - - - - - - Per serving: 1473 Calories (kcal); 120g Total Fat; (73% calories from fat); 86g Protein; 10g Carbohydrate; 2751mg Cholesterol; 2020mg Sodium Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Fillet Of Beef With Bordelaise Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 teaspoon Finely-minced yellow onion 1 teaspoon Finely-minced green onion 1 teaspoon Finely-minced celery 1 teaspoon Finely-minced green bell pepper 1 teaspoon Finely-minced garlic 1/4 pound Peeled, deveined shrimp -- chopped 2 tablespoons Shrimp stock 2 tablespoons Bread crumbs 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 4 Filet mignons - (6 to 7 oz ea) -- trimmed Bordelaise Sauce -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Bordelaise Sauce” recipes which are included in this collection. Heat 1 tablespoon oil in a medium skillet and saute yellow and green onions, celery, bell pepper, and garlic 1 minute. Add shrimp, stock, bread crumbs, and 1 teaspoon Bayou Blast and cook 2 minutes. Remove from heat to cool 15 minutes. Cut a slit about 2 inches long into side of each steak; cut about 2 inches in to make a pocket. Stand filets on their uncut edges and open pockets. Sprinkle remaining Creole seasoning over meat; pat seasoning on steak and inside pocket. Using a spoon, fill each pocket with 1/4 cup stuffing. Heat remaining 1 tablespoon oil in a large skillet and sear filets. For rare, cook about 3 minutes on each side; for medium-rare, cook about 4 minutes on each side. Top with Bordelaise Sauce. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 7g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Grape Leaves Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Cheese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cooked rice -- cold 1 teaspoon White wine vinegar 1 tablespoon Chopped mint 1 tablespoon Diced shallots 3/4 cup Crumbled feta cheese - (about 6 to 8 ozs) 2 tablespoons Olive oil Salt -- to taste Freshly ground black pepper -- to taste 4 Grape leaves in brine -- rinsed === TOMATO VINAIGRETTE === 1/2 cup diced tomatoes 2 tablespoons Diced shallots 1/4 cup Olive oil 2 tablespoons Chopped parsley Salt -- to taste Freshly ground black pepper -- to taste For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive oil, parsley and season to taste. Set aside. In a small bowl combine the rice, vinegar, mint, shallots, feta, olive oil and salt and pepper. Lay out the four grape leaves and divide the filling among the leaves, making a small pile in the center of the leaves. Fold the end of the leaf over the filling, fold over the sides, and roll the leaves up. Place on a small plate and drizzle with the vinaigrette. This recipe yields 2 appetizer portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 489 Calories (kcal); 41g Total Fat; (74% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Grape Leaves - {Dolmades} Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup olive oil -- divided 2 medium yellow onions -- finely chopped 3 garlic cloves -- minced 1/2 cup pine nuts 1 cup long-grain rice 1 teaspoon salt 1/2 cup golden raisins 1 tablespoon minced mint 2 lemons -- juiced 1 jar grape leaves - (8 oz) = (or 36 medium-sized fresh leaves) Kicked-Up Tzatiziki Sauce -- (see recipe) In a large sauté pan over medium-high heat, heat 1/4-cup of the olive oil. Add the onions and sauté until translucent, about 6 minutes. Add the garlic and pine nuts and sauté for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside. Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.) To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking. Place the dolmades in a large Dutch oven or wide sauté pan, seam-side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender. Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce. This recipe yields 36 dolmades. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "36 dolmades" - - - - - - - - - - - - - - - - - - - Per serving: 3819 Calories (kcal); 307g Total Fat; (70% calories from fat); 37g Protein; 257g Carbohydrate; 0mg Cholesterol; 2165mg Sodium Food Exchanges: 10 Grain(Starch); 2 Lean Meat; 4 Vegetable; 5 Fruit; 59 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Loin Of Pork Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sour orange juice = (or 1 cup sweet orange juice and 1 cup lime juice) 10 garlic cloves -- peeled, crushed 1 bay leaf 1 tablespoon paprika Emeril's Essence -- see * Note 1 boneless pork loin - (6 to 7 lbs) -- cut lengthwise into 2 pieces, butterflied open lengthwise 1/2 pound country ham -- thinly sliced 1/2 pound bacon -- fried crisp, and broken into pieces 3 hard-boiled eggs -- peeled, sliced 1 cup pitted prunes 1 cup grated carrots 1/2 cup chopped bell pepper 2 cups brown sugar 1 bottle Malta - (7 oz) = (or other sweet dark malt beer) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large glass baking pan or bowl, combine the juice, garlic, bay leaf, paprika and about 2 teaspoons Essence. Place both pork pieces in the baking pan. Pour the marinade over the meat, cover and refrigerate. Allow the meat to marinate at least 4 hours, turning several times. Preheat the oven to 325 degrees. Remove the meat from the marinade. In a large rectangular baking pan, lay one of the pork loin pieces flat. Sprinkle the meat with Essence, then spread the ham across the pork, followed by the bacon, eggs, prunes, carrots and bell pepper. Place the remaining pork loin on top of the layered meat, then roll up the two pieces into a roulade, firmly securing with butcher’s twine or wooden skewers. In a small bowl combine the sugar with the Malta and pour over the rolled pork. Bake until the meat reaches an internal temperature of 170 degrees, about 1 hour, basting with the Malta sauce. Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes. Set aside. Remove the roast from the oven and allow to cool before serving with the reduced sour orange juice sauce. This recipe yields 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 13g Total Fat; (41% calories from fat); 9g Protein; 31g Carbohydrate; 83mg Cholesterol; 397mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Morels With Crawfish Remoulade Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 4 tablespoons Minced shallots -- in all 1 cup Chopped Morels 4 teaspoons Minced garlic -- in all 1 pound Crawfish tails -- in all, cooked 2/3 cup Chopped green onions -- in all Emeril's Essence -- see * Note 1/4 cup Fine bread crumbs 12 large Fresh Morel mushrooms Flour Cornstarch Salt Egg yolks Soda water 1/2 cup Minced celery 1/2 cup Creole mustard 2 cups Homemade mayonnaise Juice of two lemons 1 pinch Coriander 1 teaspoon Crab boil 1 tablespoon Crystal hot sauce Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 3 Grilled ramps or leeks 1 tablespoon Chopped parsley 2 tablespoons Grated Parmigiano-Reggiano cheese * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a saute pan, heat the butter. Saute 2 tablespoons shallots and chopped mushrooms for 1 to 2 minutes. Season with salt and pepper. Add the 2 teaspoons minced garlic, 1/2 pound crawfish tails and 1/2 of the green onions. Saute for 1 minute. Season with Essence. Bind the mixture with the bread crumbs. Make a small slit at the bottom of the mushroom. Stuff each morel with 1 to 2 tablespoons of the stuffing. In a mixing bowl, combine the flour, cornstarch and salt together. In another mixing bowl, whisk the yolks and soda water together. Add the flour mixture into the yolk mixture and whisk until smooth. Dip the stuffed morels in the batter, removing any excess batter. Fry the morels for 2 to 3 minutes or until golden. Stirring constantly for overall browning. Remove the morels from the fryer and drain on a paper-lined plate. Season with Essence. For the remoulade: In a food processor, pulse the crawfish tails for 1 minute. Add 2 tablespoons shallots, 1/2 green onions, 2 teaspoons garlic, and celery. Pulse for 1 minute. Add the Creole mustard, mayonnaise, lemon juice, pinch coriander, crab boil, and Crystal hot sauce. Combine until the mixture is fully incorporated. Season with salt and pepper. Spoon the sauce in the center of the plate. Arrange the stuffed morels in the center of the sauce. Garnish with grilled ramps, parsley, and cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2393 broadcast 10-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 6g Total Fat; (73% calories from fat); 1g Protein; 4g Carbohydrate; 16mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Mussels Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Mussels Mariniere - {Moules Mariniere} -- see* Note 3 tablespoons Diced bacon 2 tablespoons Diced celery 1 cup Fresh bread crumbs 1 tablespoon Chopped chervil -- more for garnish 1 tablespoon Grated Parmesan cheese Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Mussels Mariniere - {Moules Mariniere}" recipe which is included in this collection. Drain Mussels Mariniere, reserving the broth. When mussels are cool enough to handle, remove meat from shells and reserve them separately. In a small saute pan cook bacon until nearly crispy, add celery and cook for 3 minutes. In a mixing bowl combine bacon mixture with bread crumbs, chervil and cheese. Chop up half of mussels and add them to the bowl. Moisten mixture with reserved broth and season to taste with salt and pepper. On a baking sheet return whole mussels to bottom shells. Top each with crumb mixture, packing it firmly on top of mussels. Bake for 12 minutes or until hot. Serve garnished with chopped chervil. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 1g Total Fat; (19% calories from fat); 1g Protein; 6g Carbohydrate; 1mg Cholesterol; 87mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed New Potatoes Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Brunch Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen New potatoes -- scrubbed 2 large Eggs 2 tablespoons Homemade or prepared mayonnaise 1/2 teaspoon Minced garlic 1 teaspoon Finely-chopped parsley 2 tablespoons Minced red onions 1 ounce Caviar Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs, mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley. This recipe yields 12 stuffed potatoes. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A40 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 22g Carbohydrate; 45mg Cholesterol; 52mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Pheasant Roulade Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pheasant Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Pheasant 1/2 cup Chopped toasted pecans 1/2 cup Dried cherries 1 cup Crumbled day-old cornbread 1/2 cup Chicken stock Salt -- to taste Freshly-ground black pepper -- to taste 4 slices Bacon Have your butcher bone out pheasant in one piece, cutting open the back. Preheat oven to 400 degrees. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1258 Calories (kcal); 61g Total Fat; (44% calories from fat); 138g Protein; 30g Carbohydrate; 427mg Cholesterol; 978mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Pork Roast Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Italian sausage -- chopped 1 cup Chopped apple 2 tablespoons Minced shallot 3/4 cup Chopped toasted walnuts 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 3 pounds Boneless pork roast or Boston butt 1 tablespoon Oil Chopped parsley -- for garnish Preheat oven to 400 degrees. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season to taste with salt and pepper. Horizontally split pork roast, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in center and tie up roast with enough butcher's twine to hold it together. Heat oil in a large saute pan, add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in center registers 170 degrees. Remove roast to a carving board, cover loosely with foil and let rest 10 minutes before slicing. Slice roast in 12 pieces. Serve 2 slices per serving, garnished with parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 20g Total Fat; (78% calories from fat); 8g Protein; 4g Carbohydrate; 43mg Cholesterol; 416mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Roasted Veal With Spicy Tomato Sauce And Creamy Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds veal breast Salt -- to taste Freshly-ground black pepper -- to taste 1 recipe Veal Forcemeat -- (see recipe) 4 very thin slices pancetta Butcher’s twine 2 tablespoons butter 1 pound fettuccine -- cooked until tender and cooled 1 1/2 cups heavy cream 4 ounces freshly-grated Parmigiano-Reggiano 1 recipe Spicy Tomato Sauce -- (see recipe) 1 tablespoon finely-chopped fresh parsley leaves 3 tablespoons butter -- softened 1/2 cup bread crumbs Preheat the oven to 400 degrees. Bone and butterfly the veal breast. (Remove rib bones, breast bone, and cartilage.) Place the meat, skin-side down, and lightly pound out the meat. Season with salt and pepper. Spread the forcemeat, evenly over the meat. Lay the slices of pancetta over the forcemeat. Roll the veal breast and tie it in a cylinder, with the butcher’s twine. Place on a parchment-lined baking sheet. Roast for 15 minutes, then reduce the temperature to 350 degrees, and continue roasting. Roast to medium or until the internal temperature reaches 140 degrees, about 45 to 50 minutes. In a large sauté pan, over medium heat, melt the butter. Add the pasta. Season with salt and pepper. Sauté for 1 minute. Add the cream and cheese, and bring to a simmer. Cook until the liquid thickens and coats the back of a spoon, about 6 minutes. Remove the roast and allow to sit for 10 minutes before slicing. Remove the butcher’s twine and place on a carving board. Slice the veal into 1/2-inch pieces. Mound the pasta in the center of each serving plate. Spoon the Spicy Tomato Sauce over the pasta. Lay several slices of the veal over the sauce. Garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); 48g Total Fat; (87% calories from fat); 4g Protein; 12g Carbohydrate; 161mg Cholesterol; 296mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Shrimp With Creole Meunire Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crab Sauces Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large Shrimp, tail on -- peeled, butterflied 1/2 pound Fresh crab meat -- picked over 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/4 cup Finely-chopped onions 1/4 cup Small-diced red peppers 2 tablespoons Bread crumbs 1/4 cup Parmesan cheese 1 Egg yolk 1 teaspoon Emeril's Essence -- see * Note 2 teaspoons Crystal Hot Sauce 1 teaspoon Worcestershire sauce 1 teaspoon Creole or other whole-seed mustard Salt -- to taste Freshly-ground black pepper -- to taste === CREOLE MEUNIRE SAUCE === 2 tablespoons Olive oil 1/2 cup Finely-chopped onions 1/2 cup Finely-chopped carrots 1/2 cup Finely-chopped celery 2 tablespoons Minced garlic Juice of 1 lemon 3 tablespoons Worcestershire sauce 1 tablespoon Crystal Hot Sauce 3 cups Veal stock Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Heavy cream 8 tablespoons Unsalted butter - (1 stick) -- cut into cubes 1/4 cup Grated Parmesan cheese 3 tablespoons Shaved chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1 to 2 minutes. Season with Emeril's Essence. Add the crab meat, being careful in not breaking up the pieces. Remove from the heat. In a mixing bowl, whisk the egg yolk. Add the hot sauce, Worcestershire sauce, mustard, Parmesan cheese, and bread crumbs. Allow to cool for 1 to 2 minutes, then shape loosely into 12 balls, using about 2 tablespoons of the mixture. Season the shrimp with 2 teaspoons Emeril's Essence. Press one ball of stuffing into the cavity of each shrimp and arrange the shrimp on a baking sheet. Sprinkle with remaining Essence. Bake until golden brown, about 10 minutes, remove from oven. For the sauce, in a sauce pot, heat the olive oil. Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock. Cook over high heat for 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Season with salt and pepper. Strain through a chinoise. Spoon a small pool of sauce in the middle of each plate and arrange three shrimp in the center. Top with shaved chives and Parmesan Cheese. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 29g Total Fat; (79% calories from fat); 7g Protein; 9g Carbohydrate; 102mg Cholesterol; 1221mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Squash Blossoms Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Small-diced red pepper 2 tablespoons Small-diced zucchini 2 tablespoons Small-diced red shiitake mushrooms 2 tablespoons Small-diced onions 1/2 cup Ricotta cheese 1/4 cup Grated Parmesan cheese 1 Egg -- beaten Salt -- to taste Freshly-ground black pepper -- to taste 8 Squash with blossoms intact Oil -- for deep frying === ROASTED RED PEPPER COULIS === 1 pound Red peppers -- roasted, peeled, seeded, and roughly chopped 1 tablespoon Diced shallots 1/2 cup White wine Salt -- to taste Freshly-ground black pepper -- to taste === TEMPURA BATTER === 1 pound Flour - (3 cups) 1/2 pound Cornstarch - (1 1/2 cups) 2 tablespoons Baking powder 1 tablespoon Baking soda 1 teaspoon Salt 2 Eggs -- beaten 1 cup Ice cubes 1 1/2 cups Club soda -- or less 1/4 cup Flour -- for dredging Heat the olive oil in a medium saute pan, add the diced vegetables and season with salt and pepper. Cook for 2 minutes. In a bowl, combine the vegetables, cheeses and egg. Adjust the seasonings. Set aside. Carefully clean the squash blossoms free of dirt and split the squash end in half lengthwise (not cutting it free from the blossom) to open it up for better cooking. Open the blossom end and divide the filling among the blossoms, closing the end back up after it has been stuffed. Prepare the coulis and tempura batter. Roasted Red Pepper Coulis: Cook all the ingredients in a large saute pan for 20 minutes and puree until smooth. Strain for a more refined sauce. Adjust the seasonings. Tempura Batter: Combine all the dry ingredients in a bowl. With a whisk, work in the eggs, ice cubes and 1 cup of the club soda until you reach a thick, bubbly, pancake batter-like consistency. Heat the oil for deep frying. Carefully dredge the stuffed blossoms in 1/4 cup flour, shaking off the excess. Dip them individually into the batter, and into the fryer. Turn them gently as they fry. Fry until golden and hot in the middle, about 5 minutes. Place atop the red pepper coulis and serve. This recipe yields 2 entree portions or 4 appetizer portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 12g Total Fat; (51% calories from fat); 11g Protein; 15g Carbohydrate; 160mg Cholesterol; 2393mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Tomato Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Tomatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Creole/Beefsteak tomatoes -- peeled, and the centers carved out 1/2 pound Mild Cheddar cheese -- grated 1/2 pound Monterey Jack cheese -- grated 1/2 cup Homemade mayonaise -- to 1 cup 1/2 cup Chopped pimentos 1 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Place in square sealable plastic container and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2382 broadcast 05-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 17g Total Fat; (71% calories from fat); 14g Protein; 1g Carbohydrate; 51mg Cholesterol; 305mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Veal Chops En Croute Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Veal stew meat -- cut small pieces Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Olive oil 1 Bouquet garni 5 Garlic cloves -- peeled 2 tablespoons Chopped shallots 2 teaspoons Finely-chopped fresh parsley 1 tablespoon Cognac 2 tablespoons Butter 4 Double-cut veal loin chops - (12 to 14 oz ea) Bayou Blast -- see * Note 4 Puff pastry squares, 4" by 4" 1 Egg -- mixed with 1 tablespoon Water -- for egg wash 2 cups Creamed potatoes 2 cups Hussarde sauce 1 tablespoon Chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 250 degrees. In a oven-proof baking dish, combine the veal and 2 cups of the olive oil. Add the bouquet garni and garlic. Cover with aluminum foil. Place in the oven and cook for about 4 hours or until the meat is very tender. Remove from the oven and cool completely in the fat. Increase the oven to 400 degrees. Drain the veal, reserving the oil and garlic. In a food processor, fitted with a metal blade, combine the veal, the reserved garlic, shallots, parsley, Cognac, butter and 1 tablespoon of the reserved oil. Pulse until well mixed, making sure not to puree the ingredients. Season with salt and pepper. Make a 3-inch slit on the side of each veal chop. Season the veal chops inside and out with Bayou Blast. Stuff each chop with about 1/4 cup of the veal mixture. Heat 2 tablespoons of the remaining olive oil in a large skillet, over medium-high heat. Add the chops and sear for 1 to 2 minutes on each side. Remove from the pan and cool completely. Place a small slit in the center of each pastry square. Slide the pastry over the bone. Bring the ends of the dough together, shaping the dough to the chop. Trim off any excess dough and seal completely. Place the chops on a baking sheet and brush with the egg wash. Place in the oven and cook for about 15 minutes or until golden. Remove from the oven and allow to rest for 5 minutes before serving. To serve, spoon the sauce in the center of each plate. Place a spoonful of the potatoes in the center of each plate. Lay each chop against the potatoes. Garnish with chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B68 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1039 Calories (kcal); 115g Total Fat; (98% calories from fat); 2g Protein; 2g Carbohydrate; 62mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Zucchini Flowers With Truffles Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Mushrooms Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Wild mushrooms -- cleaned and stemmed Juice of one lemon 1 cup Unsalted butter -- plus 1 tablespoon Unsalted butter 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1/4 cup Heavy cream -- plus 1 tablespoon Heavy cream 2 Egg yolks 6 Zucchini flowers with zucchini attached 6 small Truffles - (abt 1/2 oz ea) 1 pound Fresh young spinach leaves -- cleaned, stemmed Salt -- to taste Freshly-ground black pepper -- to taste Fresh sprigs of chervil -- for garnish In a food processor, finely chop the mushrooms. Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discoloring. In a saute pan, heat 1 tablespoon of butter. When the butter is melted, saute the shallots and garlic. Add the mushrooms and season with salt and pepper. Saute for 3 to 4 minutes. Drain the mushrooms in a sieve placed over a sauce pan. Place the mushrooms in a saucepan and cook over high heat until all the excess moisture has evaporated. Combine the cream and egg yolks in a small mixing bowl and whisk until blended. Whisk this mixture into the mushrooms and let cook over high heat for 2 minutes. Remove from heat and allow to cool. Gently open out the petals of each blossom and fill the center of each with 1/2 tablespoon of the mushroom mixture. Nestle a truffle in the center of each blossom and carefully close the petals up around the truffle and stuffing. Place the zucchini on the wire rack or bamboo steamer. Cover with a sheet of aluminum foil. Place the pan, with water over high heat and steam for 15 minutes or until the zucchini is fork tender. Place the reserved mushroom liquid on the top and reduce to 2 tablespoons of liquid. Cut the remaining butter into cubes and whisk into the mushroom liquid, until each cube is incorporated. Season with salt and pepper. Spread the spinach leaves on the platter. Place the zucchini on the spinach and drizzle with the sauce. Garnish with the chervil sprigs, This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2327 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1997 - - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 39g Total Fat; (96% calories from fat); 2g Protein; 1g Carbohydrate; 176mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Succotash Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Christmas Lima beans 1/4 pound Cranberry beans 1/4 pound Jackson Wonder beans 1/4 pound Painted Pony beans 1/4 pound Scarlet Runner beans 1/4 pound Yellow Eye beans 1/4 pound Tongues of Fire beans 1/4 pound White Emergo beans 2 tablespoons Olive oil 4 ounces Tasso -- diced 1 cup Chopped onions 3 Corn ears 2 tablespoons Minced shallots 2 tablespoons Minced garlic 1 cup Peeled, seeded, chopped tomatoes Salt -- to taste Freshly-ground black pepper -- to taste 1 Bay leaf Bayou Blast -- see * Note 2 1/2 quarts Chicken stock 1/2 cup Chopped green onions 2 Grilled Andouille sausage links - (to 3) 1 tablespoon Chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Pick over the beans for any stones or other foreign material. Soak the beans overnight and drain. Preheat the grill. In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the onions and saute for 3 to 5 minutes, or until the onions are wilted. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the sauteed onions. Saute the vegetables for 1 minute. Season with Bayou Blast. Add the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hours or until tender. Remove the bay leaf and adjust seasonings if needed. Spoon the succotash in an over-sized platter. Lay the grilled sausage on top. Garnish with chives. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2403 broadcast 11-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 8g Total Fat; (32% calories from fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol; 5374mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sugarcane Baked Ham With Spiced Apples And Pears Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 sugarcane swizzle sticks, each cut into about 3" pieces 8 pounds spiral-sliced hickory smoked ham -- (to 10 lbs) (no bone, water added, cooked) 1 cup light brown sugar - (firmly packed) 1 cup Steen's 100% Pure Cane Syrup 1/2 cup dark molasses 1/2 cup dark corn syrup 1/8 teaspoon freshly-grated nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1 teaspoon dry mustard 1/4 cup water 1 1/2 pounds Granny Smith apples - (abt 4) 1 1/2 pounds Bartlett pears - (abt 4) 2 dozen medium buttermilk biscuits Preheat the oven to 350 degrees. Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, at two inch intervals horizontally and vertically to keep it together. Place on a wire rack in the baking pan. In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. (Yields: 2 1/2 cups) Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B84) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-27-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 24g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sugared Popcorn Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 tablespoon unsalted butter 3 tablespoons water Couple drops red or green food coloring 6 cups popped butter-flavored popcorn 6 paper cones In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 2g Total Fat; (11% calories from fat); trace Protein; 33g Carbohydrate; 5mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook" by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, Published by William Morrow, 1999 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Summer Ratatouille Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 cup Peeled, diced eggplant 1/2 cup Chopped onions 1/2 cup Diced yellow squash 1/2 cup Diced zucchini 1/2 cup Peeled, seeded, chopped tomatoes 1/2 cup Fresh whole kernel corn - (1 ear of corn) 1/4 cup Chopped fresh basil 2 tablespoons Minced garlic 1 teaspoon Salt Freshly-ground black pepper Heat oil in a large skillet and add all ingredients and 4 turns pepper. Stir-fry, stirring constantly, 3 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-002 broadcast 04-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 41g Total Fat; (85% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 2137mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sunday Tuna Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1/4 cup Chopped onions 1 tablespoon Minced garlic 3 Italian plum tomatoes -- finely chopped 1/3 cup Pitted and halved black olives (such as Kalamata olives) 2 teaspoons Finely-minced anchovy fillets (or 2 tsps anchovy paste) 1 tablespoon Chopped basil -- plus 2 tablespoons Basil chiffonade 1 tablespoon Chopped parsley 1 teaspoon Chopped oregano 1 teaspoon Salt Freshly-ground black pepper 1 stick Chilled unsalted butter -- cut in 8 pieces 2 Top-quality tuna steaks, 8 oz ea -- (1 to 1 1/4” thick) 1 tablespoon Bayou Blast -- see * Note * Note: See the “Bayou Blast - Emeril’s Creole Seasoning” recipe which is included in this collection. In a saucepan heat 2 tablespoons of the oil over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, chopped basil, parsley and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove saucepan from heat and continue stirring until thoroughly incorporated. In a saute pan heat oil over high heat. Season tuna steaks with salt, pepper and Bayou Blast and sear until well-browned, about 2 minutes per side, turning once. Pour tomato sauce mixture over tuna steaks and bring to a gentle simmer. Continue cooking until tuna is medium-rare, about 5 minutes more. To serve, transfer tuna to 2 heated plates, spoon some sauce over and around steaks and garnish with basil chiffonade. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 21g Total Fat; (83% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 1077mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Susan's Coulibiac Of Salmon Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE DOUGH === 5 1/2 cups Flour 1/4 cup Cornstarch 1/2 teaspoon Salt 1 pound Butter -- plus 2 tablespoons Butter -- cut small pieces 2 Eggs 1/2 cup Sour cream === FOR THE FILLING === 2 Skin-on salmon fillets 2 cups Court bouillon Salt -- to taste Freshly-ground white pepper -- to taste 2 teaspoons Paprika 3 large Red bell peppers -- roasted, skinned, seeded and julienned 1 1/2 pounds Assorted exotic mushrooms -- finely chopped 4 Shallots -- minced 6 tablespoons Butter 1 large Onion -- minced 3/4 cup Long-grain white rice 1/2 cup Sour cream 2 Eggs -- beaten with 2 tablespoons Water === FOR THE GARNISH === 1 bunch Fresh watercress -- cleaned, patted dry 2 cups Hollandaise sauce In a large mixing bowl, sift the flour, cornstarch and salt. Cut in the butter and mix until it resembles coarse crumbs. In a small bowl, whisk the eggs and sour cream together. Stir the egg mixture into the flour mixture, stirring about 1 minute, until incorporated. This dough will be crumbly. Turn the dough onto a floured surface and sprinkle it liberally with iced water. Work the dough with a pastry scraper until the dough is moist. Dust with flour and knead a few times until smooth. Cut off 1/4 of the dough and shape into a smooth cake. Divide the remaining dough in half and shape into rectangles. Wrap all three pieces with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees. Place the salmon in a saute pan, over medium-high heat and cover with the court bouillon, add water if necessary. Bring to a boil and skim away the fat. Reduce the heat to medium and simmer for 15 minutes. Remove the salmon from the liquid, reserving and set aside to cool. Remove the skin and flake the salmon. Season the salmon with salt, pepper and the paprika. Cover the salmon and refrigerate. In another saute pan, over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms and shallots. Season with salt and pepper. Saute for 2 to 3 minutes or until the mushrooms wilt and most of the liquid has evaporated. Remove from the heat and set aside. Wipe out the saute pan, and place back over the heat and melt the remaining 3 tablespoons of the butter. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the rice and continue to saute for 1 minute. Stir in the reserved court bouillon. Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes or until tender. Remove from the heat and cool completely. Stir in the sour cream. Season with salt and pepper. To assemble, on a floured surface, roll out one piece of the dough into a rectangle, (15- by 9- by 1/8-inch thick). Line a sheet pan with parchment paper. Place the rolled dough on the baking sheet. Using the tip of the knife, mark an area 12- by 7-inches to center your filling. Spread in layers; rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon. Roll out the other dough and place on top pressing down to form a rectangular loaf. Seal the ends of the dough completely and egg wash the entire dough. Roll out the remaining dough and cut into strips and leaves. Use these to cover seams and decorate the loaf. Brush again with the egg wash. Using a sharp knife, make a couple of cuts at the top of the loaf. Place in the refrigerator and chill for 30 minutes. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. Remove from the oven and cool for 5 minutes before serving. Serve with watercress and Hollandaise sauce. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B68 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 1079 Calories (kcal); 72g Total Fat; (59% calories from fat); 16g Protein; 93g Carbohydrate; 279mg Cholesterol; 1179mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sushi Rice Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Kohurosa rice, (glutinous rice) -- rinsed under cool water Cold water -- to cover the rice 1/4 cup Rice wine vinegar Place rinsed rice into the cooker and cover by 1 inch of cold water. Turn on the rice cooker. (Check the box for the exact time.) When small steaming bubbles form on the surface of the cooking rice, turn off the machine and allow to sit for 20 minutes. Gently fold in the rice wine vinegar. Allow to cool completely before you start working with it. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2216 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Suzanne's Pumpkin Chiffon Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small box Vanilla wafers 3/4 cup Sugar 1/2 cup Finely-chopped pecans 1 stick Butter -- melted 1 1/2 cups Egg nog 2 cups Mashed fresh pumpkin 3/4 cup Light brown sugar 3 Egg yolks 1/2 teaspoon Cinnamon 1 pinch Nutmeg 1 pinch Salt 1 pinch Ginger 1 envelope Unflavored gelatin 1 teaspoon Pure vanilla extract 3 Egg whites 1 cup Heavy cream 2 tablespoons Bourbon 8 ounces Pecan halves Preheat the oven to 400 degrees. In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie. Garnish the top of the pie with the pecan halves. this recipe yields one 10-inch pie. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4079 Calories (kcal); 278g Total Fat; (60% calories from fat); 41g Protein; 368g Carbohydrate; 1213mg Cholesterol; 1625mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 54 Fat; 22 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Suzanne’s Plantation Muffins Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil -- plus 2 tablespoons vegetable oil 1/2 cup sugar 2 large eggs 2 cups all-purpose flour 5 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon pure vanilla extract 1 cup cooked rice -- cold Preheat the oven to 425 degrees. Grease a 12 cup muffin tin with 2 tablespoons of the oil. In a large mixing bowl, combine the remaining 1/2 cup of the oil and sugar. Mix well. Add the eggs, 1 at a time, beating well after each. Sift the dry ingredients together. Alternately add the sifted ingredients and the milk to the egg mixture. Add the vanilla. Fold in the rice. Fill the tins with the batter, about 3/4 full. Bake for 25 minutes or until golden brown and the center of each muffin springs back. Remove from the oven and cool for 2 minutes. Remove the muffins from the tin and cool on a wire rack. Serve the muffins warm with butter and jam. This recipe yields 12 muffins. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D46) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 13g Total Fat; (46% calories from fat); 4g Protein; 30g Carbohydrate; 34mg Cholesterol; 312mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet And Sour Cabbage Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Cabbage Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 3 ounces Bacon -- diced 1/2 cup Chopped onions 2 cups Shredded Nappa cabbage 1 Granny Smith Apple -- cored and diced 1/4 cup Apple cider vinegar 2 Bay leaves 2 whole Cinnamon sticks 1/4 teaspoon Ground allspice 1/2 cup Water 3 tablespoons Sugar 2 tablespoons Finely-chopped parsley 6 ounces Roasted pork loin -- sliced 1/2 cup Fried leeks 1/2 cup Shallot reduction (veal reduction with julienned shallots) 1 tablespoon Chopped chives 1 tablespoon Brunoise red pepper In a large non-reactive saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Remove the bacon and drain on a paper-lined plate. Saute the onions and cabbage for 2 to 3 minutes in the bacon fat. Season with salt and pepper. Add the apples, vinegar, bay leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes. Stir in the sugar to dissolve, about 2 minutes. Cover the pot and cook for 15 minutes. Turn up the heat and uncover. Continue to cook for 15 minutes, stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings if needed. Place a slice of the pork loin in the center of the plate. Alternate layering the cabbage and pork, until all the pork is used. Top the mille-feuille with the fried leeks and spoon the reduction around the plate. Garnish with chives and brunoise peppers. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2417 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 929 Calories (kcal); 56g Total Fat; (52% calories from fat); 28g Protein; 86g Carbohydrate; 72mg Cholesterol; 1375mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 9 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet And Sour Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Red wine vinegar 1/4 cup Sugar 2 tablespoons Tomato sauce 2 tablespoons Pineapple juice 1/4 teaspoon Salt 1 tablespoon Cornstarch In a saucepan combine vinegar, sugar, tomato sauce, pineapple juice and salt. Bring to a boil, stirring. Whisk cornstarch with 2 tablespoons of water to a slurry and drizzle into sauce, whisking, until it thickens. Pour into a pretty bowl for serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2152 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 67g Carbohydrate; 0mg Cholesterol; 720mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sweet Barbecue Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle Ketchup - (14 oz) 1/2 cup Water 2 teaspoons Molasses 2 teaspoons Creole or whole grain mustard 2 teaspoons Chopped garlic 1/4 cup Chopped onions 2 tablespoons Light brown sugar - (firmly packed) 1 dash Hot pepper sauce 1 dash Worcestershire sauce 1 pinch Salt 1 pinch Cayenne 2 teaspoons Peeled, grated fresh ginger 1 pinch Freshly-ground black pepper In a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Refrigerate overnight before using. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from EMERIL'S CREOLE CHRISTMAS by Emeril Lagasse, published by William Morrow From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Bay Scallop Chowder Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Scallops Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bay scallops - (1 cup) 1/4 cup Diced bacon - (2 oz) 1/2 cup Small-diced carrot 2 tablespoons Minced shallots 1 cup Peeled, medium-diced baking potatoes 1/2 teaspoon Chopped garlic 1 1/2 cups Light broth or stock 1 tablespoon Flour 1 cup Milk 1/2 cup Cream Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped green onions In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice. Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth. Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper. This recipe yields 6 soup course portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 6g Total Fat; (68% calories from fat); 2g Protein; 4g Carbohydrate; 23mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Beignets Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Vegetable oil -- for deep-frying 3 1/2 cups Sifted flour -- + extra for rolling 1 1/2 teaspoons Cream of tartar 1/2 teaspoon Baking soda 1/2 teaspoon Nutmeg 1/4 teaspoon Salt 1 cup Sugar 4 Eggs -- lightly beaten 1/3 cup Vegetable shortening -- melted 1/3 cup Milk 3/4 teaspoon Grated lemon rind Powdered sugar -- in a sugar shaker In a deep-fryer heat oil over medium-high heat to 365 degrees. Into a bowl sift together flour, cream of tartar, baking soda, salt and nutmeg. In a large bowl whisk together sugar and eggs; stir in melted shortening, milk and lemon rind. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut rounds. Reroll scraps. Fry beignets in small batches about 4 minutes or until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. Shake powdered sugar over beignets and serve immediately. This recipe yields about 1 dozen 2 1/2-inch beignets. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1550 Calories (kcal); 153g Total Fat; (87% calories from fat); 6g Protein; 43g Carbohydrate; 63mg Cholesterol; 120mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 30 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Biscotti Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups Flour 1 cup Dutch-processed cocoa powder 2 cups Sugar 1 1/2 teaspoons Baking soda 1/4 teaspoon Salt 1 1/2 tablespoons Instant espresso powder 1 3/4 cups Toasted hazelnuts 2/3 cup Semisweet chocolate chips 5 Eggs 1 1/2 teaspoons Vanilla 12 ounces White chocolate, chopped Preheat oven to 325 degrees. In workbowl of an electric mixer combine flour, cocoa powder, sugar, baking soda, salt and espresso powder using paddle on low speed. Add nuts and semisweet chocolate chips. Lightly whisk eggs and vanilla and add to flour mixture at low speed. Mix just until dough comes together. Turn out dough and knead lightly to work any unincorporated dry ingredients into dough. Form into four logs, each 2 inches in diameter. Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs should be firm, with cracks in top and dough should be completely dry to touch. Reduce oven temperature to 300 degrees. Let logs cool slightly then cut them on a slight diagonal into 3/4-inch thick slices. Lay them flat on cookie sheets and bake for 30 minutes more. Meanwhile, melt white chocolate for dipping in top of a double boiler or in microwave, stirring until smooth. Cool biscotti completely on racks before dipping in white chocolate. Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies. Store in an airtight container. This recipe yields about 2 dozen cookies. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2145 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g Protein; 30g Carbohydrate; 39mg Cholesterol; 113mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Corn And Mushroom Truffle Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Pancetta -- julienned 2 ears White sweet corn 1 pound Assorted exotic mushrooms -- sliced Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1 pound Fresh fettuccini pasta Drizzle of white truffle oil 3 ounces Freshly-grated Romano cheese 2 tablespoons Chiffonade basil Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 5g Total Fat; (38% calories from fat); 16g Protein; 1g Carbohydrate; 40mg Cholesterol; 1528mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Corn And Truffle Chowder With Rock Shrimp Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SOUP === 1/4 cup Diced bacon - (abt 2 oz) 2 tablespoons Minced shallots 1/2 teaspoon Minced garlic 1 cup Peeled, medium-diced Idaho potatoes 1 1/2 cups Chicken broth 1 cup Whole milk 1/2 cup Heavy cream 1 tablespoon Flour Truffle oil -- to season Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Sweet corn kernels === RELISH === 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 1/2 cups Rock shrimp 1 tablespoon Minced garlic 1/2 cup Shaved green onion 1/2 cup Julienned red and yellow peppers Shaved fresh truffles -- if desired For The Soup: In a soup pot cook the bacon until crisp. Remove, drain and set aside. To the fat, add the shallots, garlic and potato. Stir and cook for one minute. Add the broth, bring to a boil, reduce the heat and simmer for about 20 minutes, or until the potatoes are tender. Combine the milk and cream, and mix in the flour until smooth. Add to stock. Allow to thicken slightly, about three minutes. With a hand held mixer puree the soup until smooth. Add the truffle oil, salt and white pepper; puree. Add the sweet corn and cook for 3 minutes. For The Relish: Heat the oil in a saute pan. Add the shallots, rock shrimp and garlic. Saute until the shrimp are done. Add the green onions and peppers and continue to saute for 2 minutes. Season to taste and garnish with shaved fresh truffles if desired. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 928 Calories (kcal); 81g Total Fat; (77% calories from fat); 20g Protein; 32g Carbohydrate; 196mg Cholesterol; 1316mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Corn Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Seeded, chopped red bell pepper 1 1/2 cups Seeded, chopped green bell pepper 2 cups Chopped sweet onion (such as a Wadmalaw or Vidalia) 2 cups Chopped celery 1/2 cup Chopped fresh chili peppers (such as jalapenos) 3 cups White vinegar 1/2 cup Fresh lemon juice 1 teaspoon Celery seeds 1 teaspoon Dry mustard 1/2 teaspoon Ground turmeric 6 cups Sweet corn kernels (from about 12 ears) Put everything but the mustard, turmeric, and corn in a non-reactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture into 6 (1/2-pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, beans or rice. This recipe yields 6 1/2 pints of relish. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from HOPPIN' JOHN'S LOWCOUNTRY COOKING by John Martin Taylor, published by Bantam From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 - - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 2g Total Fat; (4% calories from fat); 7g Protein; 91g Carbohydrate; 0mg Cholesterol; 231mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 0 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Corn, Black Trumpet And Truffle Risotto Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 tablespoons Butter 1 cup Chopped yellow onions 2 ears Sweet corn, kernels scrapped from cob 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground white pepper Freshly-ground black pepper -- 12 peppermill turns 1 pound Risotto 6 cups Vegetable stock 1 pound Black trumpet mushrooms 2 teaspoons Chopped garlic 1/4 cup Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese Drizzle of white truffle oil 1 Black truffle -- shaved Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 10g Total Fat; (46% calories from fat); 5g Protein; 22g Carbohydrate; 20mg Cholesterol; 1386mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Molasses Ham With Roasted Molasses Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Ham Main Dish Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Bone in ham -- (5 to 7) 2 tablespoons Whole cloves 1 1/2 cups Dark molasses -- divided 1 teaspoon Dried mustard 1/4 teaspoon Ground allspice 6 small Whole sweet potatoes -- (6 to 8) 6 teaspoons Butter -- plus 1/2 cup Butter -- melted Salt -- to taste Freshly-ground black pepper -- to taste 1 basket Country biscuits Preheat the oven to 325 degrees. Trim the skin of the ham with a sharp knife. Score the ham by making long vertical and horizontal cuts. Stud the ham with the cloves. Place the ham on a rack, in a shallow roasting pan. Cover the ham loosely with aluminum foil and bake for 30 minutes. In a mixing bowl, whisk 1 cup of molasses, mustard, and allspice together. Remove the ham from the oven and brush the entire ham with the glaze. Place the ham back in the oven and continue baking for 1 1/2 hours, basting every 15 minutes. With a fork, prick each sweet potato. Rub each sweet potato with the remaining molasses. Lay each sweet potato on a small piece of foil. Place a teaspoon of butter on top of each sweet potato. Wrap each sweet potato in the foil and place on a baking sweet. Bake the potatoes for about 1 hour or until the potatoes are tender. Remove the potatoes from the oven and discard the foil. Place the carved ham on a platter. Serve the ham with the sweet potatoes. Open the sweet potatoes and drizzle with melted butter and salt and pepper. Serve with biscuits. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 531 Calories (kcal); 20g Total Fat; (32% calories from fat); 2g Protein; 89g Carbohydrate; 52mg Cholesterol; 248mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Onion Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Diced onions 4 Eggs -- separated 1 cup Butter 1/2 cup Sugar 1/3 cup Apple juice 1 teaspoon Minced ginger 3 cups Flour 4 teaspoons Baking powder Freshly-ground black pepper -- to taste 1/2 teaspoon Salt 1 cup Milk Preheat the oven to 350 degrees. Grease a 9- by 5- by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted into the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4200 Calories (kcal); 241g Total Fat; (51% calories from fat); 74g Protein; 442g Carbohydrate; 1278mg Cholesterol; 5252mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 3 Lean Meat; 5 Vegetable; 1/2 Fruit; 45 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Orange BBQ Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bottles tomato ketchup - (14 oz ea) 3/4 cup orange juice 1 tablespoon molasses 1 tablespoon Creole or whole grain mustard 1 tablespoon chopped garlic 1/2 cup chopped yellow onions 1/4 cup light brown sugar - (firmly packed) 1 teaspoon hot sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon cayenne 1 tablespoon grated peeled fresh ginger 1/4 teaspoon freshly-ground black pepper Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Will keep for 2 or 3 weeks in the refrigerator. This recipe yields about 1 quart. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 44g Carbohydrate; 0mg Cholesterol; 1253mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Pea Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Peas Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Diced bacon 1 tablespoon Oil 3 tablespoons Flour 1 cup Thinly-sliced leeks 3 cups Peas, preferably fresh 1 quart Light stock 1/4 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Diced red pepper -- for garnish In a soup pot cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. Add peas, and stock. Bring to a boil, reduce heat and simmer for 30 minutes Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust seasonings to taste. Ladle soup into a warm tureen and serve garnished with bacon and red peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 9g Total Fat; (77% calories from fat); 1g Protein; 5g Carbohydrate; 20mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato And Duck Chowder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Potatoes Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1/4 cup Diced tasso 1/4 cup Minced shallots 1 tablespoon Chopped garlic 2 cups Peeled, 1/2"-diced sweet potatoes 1 cup Chicken stock 1 cup Heavy cream 2 cups Whole milk 2 tablespoons Flour 1 cup Cooked diced duck meat 3 tablespoons Chopped chives Salt -- to taste Freshly-ground black pepper -- to taste Heat the oil in a soup pot, add the tasso and render about 1 minute. Add the shallots and continue sauteing for 2 minutes. Add the garlic, sweet potatoes and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are tender. Add the cream, milk, flour, to the soup until it reaches whisking consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 33g Total Fat; (79% calories from fat); 6g Protein; 13g Carbohydrate; 98mg Cholesterol; 621mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato And Pecan Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SWEET POTATO FILLING === 1/2 pound Sweet potatoes Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste Drizzle of molasses 1 teaspoon Ground cinnamon 1/2 teaspoon Ground ginger 1/2 teaspoon Ground nutmeg 3 Eggs 1 1/2 cups Heavy cream 1 1/2 teaspoons Vanilla 1 Unbaked 10-inch deep-dish pie crust === PECAN TOPPING === 1 1/2 cups Pecans 4 Eggs -- beaten 1/2 cup Sugar 1/2 cup Light brown sugar 1/4 cup Steen's 100 Percent Pure Cane Syrup 1/4 cup Corn syrup 1 pinch Salt === GARNISHES === 1 cup Whipped sweetened cream 1/2 cup Warm chocolate sauce Several fresh mint sprigs Shaker of powdered sugar Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season the potatoes with salt and pepper and place in the oven. Roast the sweet potatoes for 1 to 1 1/2 hours or until the potatoes are fork tender. Remove the potatoes from the oven and cool. Remove the skin from the sweet potatoes. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool for 10 minutes before slicing. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar. This recipe yields 8 slices. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 34g Total Fat; (61% calories from fat); 8g Protein; 40g Carbohydrate; 225mg Cholesterol; 101mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Biscuits Recipe By :Emeril Lagasse Serving Size : 36 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 2 teaspoons Baking powder 1/2 teaspoon Baking soda 1 teaspoon Salt 1 teaspoon Sugar 12 tablespoons Cold butter 1 cup Mashed roasted sweet potatoes 1/2 cup Ground pecans 1/3 cup Half-and-half Preheat the oven to 450 degrees. Grease a 1/2 sheet pan. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar together. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the cream, a little at a time until a soft dough is formed. Lightly flour a surface. Place the dough onto the surface and dust the top with flour. Lightly press the dough out to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut the dough into rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes or until the biscuits are golden-brown. This recipe yields 3 dozen biscuits. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 5g Total Fat; (61% calories from fat); 1g Protein; 6g Carbohydrate; 10mg Cholesterol; 143mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Active dry yeast - (1/4-oz ea) 1/2 cup Warm water -- about 110 degrees 1/4 cup Sugar 1 pinch Salt 1 pinch Freshly-ground black pepper 3 tablespoons Butter -- melted 2 Eggs -- beaten 1 small Sweet potato -- baked, peeled, -- and mashed 3 1/4 cups Flour -- plus 1 tablespoon Flour 1/4 cup Raisins 2 tablespoons Butter Preheat the oven to 350 degrees. Lightly grease a mixing bowl and baking sheet. In a mixing bowl, whisk the yeast and water together, until the yeast dissolves. Add in the sugar, salt, pepper, and butter. Mix well and let rest for 15 minutes. Stir in the eggs and sweet potatoes. Mix the flour and raisins together. Fold in the flour, 1/2 cup at a time, working with your hands until all the flour is incorporated. Form the dough into a small ball and sprinkle the dough with the remaining tablespoon of flour. Place the dough in a lightly oiled bowl, turning the dough once to cover with the oil. Cover the bowl with a clean cloth and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and roll into an oval loaf about 8-inches by 3-inches. Place the loaf in the center of the prepared baking sheet. Cover and let rise until double in size, about 45 minutes. Bake the bread for about 40 minutes, or until golden. Remove the bread from the oven and transfer to a wire baking sheet and let cool. Slice the bread and serve with butter. This recipe yields 1 loaf of bread. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2434 broadcast 11-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 2585 Calories (kcal); 71g Total Fat; (24% calories from fat); 58g Protein; 427g Carbohydrate; 529mg Cholesterol; 863mg Sodium Food Exchanges: 23 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 12 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Cheesecake Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Cheesecake Desserts Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Butter cookie crumbs 1 cup Ground pecan pieces 1 stick Melted butter 3 pounds Cream cheese -- softened, cubed 1 cup Steen's Pure 100 percent Cane Syrup 6 Eggs 1 cup Heavy cream 1/2 cup Flour 1 pinch Salt 1/2 teaspoon Cinnamon 1 teaspoon Vanilla 1 pound Sweet potatoes -- roasted, peeled, and mashed 2 cups Sweetened whipped cream 1 dash Bourbon 1 cup Chocolate sauce Preheat the oven to 350 degrees. Combine the crumbs, ground pecans and the butter together. Mix well and press into a 10-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the cane syrup and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed sweet potatoes and blend until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting. For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 614 Calories (kcal); 57g Total Fat; (82% calories from fat); 13g Protein; 15g Carbohydrate; 266mg Cholesterol; 463mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Chiffon Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small box vanilla wafers 1/2 cup sugar 1/2 cup finely-chopped pecans 1 stick butter -- melted 1 1/2 cups egg nog 2 cups mashed sweet potatoes 3/4 cup light brown sugar 3 egg yolks 1/2 teaspoon cinnamon 1 pinch nutmeg 1 pinch salt 1 pinch ginger 1 envelope unflavored gelatin 1 teaspoon pure vanilla extract 3 egg whites 2 cups sweetened whipped cream Confectioners’ sugar 8 fresh mint sprigs Preheat the oven to 400 degrees. In a food processor, combine the vanilla wafers, 1/4 cup sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the eggnog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until the peaks are stiff. Fold the egg whites into the sweet potato filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Spread the whipped cream, evenly over the top of the pie. Slice the pie into 8 pieces. Place a piece of the pie on each serving plate. Garnish with confectioners’ sugar and a sprig of fresh mint. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP12) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 335 Calories (kcal); 14g Total Fat; (35% calories from fat); 5g Protein; 50g Carbohydrate; 111mg Cholesterol; 238mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe adapted from "Emeril's TV Dinners", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1998) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Chocolate Bars With Spiced Cream Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds medium-size sweet potatoes 1 tablespoon vegetable oil 3/4 cup light brown sugar - (firmly packed) 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly-grated nutmeg 1 pinch salt 1 teaspoon pure vanilla extract 3 large eggs 3 cups milk 2 1/2 cups graham cracker crumbs 2 cups pecan pieces 3/4 cup unsalted butter - (1 1/2 sticks) -- melted 8 ounces semisweet chocolate morsels Powdered sugar Preheat the oven to 375 degrees. Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl. Add the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside. Lower the oven temperature to 350 degrees. Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13- by 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan. Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula. Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the melted chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture. Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. Slice into individual servings and garnish with powdered sugar. This recipe yields 2 dozen bars. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 3g Total Fat; (39% calories from fat); 2g Protein; 8g Carbohydrate; 28mg Cholesterol; 80mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Uncooked pecan pie shell (a plain crust w ground pecans folded in) 2 cups Mashed sweet potatoes 1 cup Sugar 2 tablespoons Steen's 100 percent Pure Cane Syrup 1 tablespoon Ground cinnamon 1 tablespoon Vanilla 6 Eggs 1 cup Heavy cream 2 tablespoons Flour Fresh sprigs of mint Whipped cream -- in pastry bag 1 cup Chocolate sauce -- in squeeze bottle Powdered sugar Preheat the oven to 375 degrees. In a mixing bowl, whisk the mashed sweet potatoes, sugar, cane syrup, cinnamon and vanilla together. Whisk in the eggs, one at a time. Whisk in the cream and flour. Pour the filling into the shell. Bake for about 45 minutes or until the pie is set. Place a piece of the pie in the center of the plate. Garnish the pie with mint, whipped cream, chocolate sauce and powdered sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2434 broadcast 11-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 14g Total Fat; (39% calories from fat); 6g Protein; 44g Carbohydrate; 181mg Cholesterol; 101mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Pie I Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared 9-inch pie crust -- unbaked 2 cups Roasted Molasses Sweet Potatoes -- skins removed, -- see * Note 2/3 cup Dark molasses 1 teaspoon Ground cinnamon 1/2 teaspoon Ground ginger 1/2 teaspoon Ground nutmeg 3 Eggs 1 1/2 cups Heavy cream 1 teaspoon Vanilla 1/2 cup Pecan pieces -- chopped Whipped cream -- in pastry bag 1 cup Chocolate sauce -- in squeeze bottle Fresh mint sprigs Powdered sugar -- in shaker * Note: See the "Sweet Molasses Ham With Roasted Molasses Sweet Potatoes" recipe which is included in this collection. Preheat the oven to 375 degrees. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and vanilla together. Pour the filling into the unbaked pastry shell. Sprinkle the top of the pie with the pecan pieces. Cover the edges of the crust with aluminum foil. Bake the pie for 25 minutes. Remove the foil and continue to bake for 25 minutes or until the center is set. Cool the pie for about 5 minutes before slicing. Place a slice of pie in the center of the plate. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 18g Total Fat; (63% calories from fat); 3g Protein; 21g Carbohydrate; 131mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Pudding Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Sweet potatoes -- roasted 3 Eggs 1 cup Heavy cream 1 pinch Grated nutmeg 1/2 teaspoon Ground cinnamon 1 cup Pecan pieces 1 cup Packed light brown sugar 2 tablespoons Steen's 100 percent Pure Cane Syrup 1 pinch Salt 1/4 teaspoon Pure vanilla extract 2 tablespoons Bourbon 1/2 cup Flour 1/2 cup Flaked coconut 4 tablespoons Butter - (1/2 stick) -- softened Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2-quart greased round baking dish. Combine the remaining pecans, remaining brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles, a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 17g Total Fat; (33% calories from fat); 6g Protein; 72g Carbohydrate; 148mg Cholesterol; 94mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato-Pecan Bread Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 4 Eggs 1 cup Light-brown sugar 3 cups Heavy cream 1 cup Milk 1 teaspoon Vanilla 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 2 cups Pureed tender-roasted sweet potatoes 1 cup Pecans 6 cups Cubed day-old bread (such as French baguette, Italian loaf -- or brioche) Preheat oven to 350 degrees. Brush a large baking dish (10- by 14-inches) with 2 tablespoons of butter. In a large bowl whisk together eggs, brown sugar, cream and milk. Stir in vanilla, spices, sweet potato pure, pecans and bread, blending thoroughly. Stir in remaining 2 tablespoons butter and pour into baking dish. Bake until just firm, 1 hour. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-029 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 41g Total Fat; (89% calories from fat); 5g Protein; 6g Carbohydrate; 188mg Cholesterol; 108mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato-Pecan Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs -- lightly beaten 3/4 cup Sugar 1/2 teaspoon Salt 1 cup Light corn syrup 1 tablespoon Melted butter 1 teaspoon Pure vanilla extract 2 cups Roasted, peeled, mashed sweet potatoes (from about 1 pound sweet potatoes) 1 cup Pecan pieces 1 nine-inch Pastry shell -- unbaked Preheat oven to 350 degrees. In a bowl whisk eggs with sugar and salt. Whisk in corn syrup, butter and vanilla until thoroughly incorporated. Spread mashed sweet potato, then pecan pieces in pastry shell. Top with egg mixture. Bake until filling is set, about 1 hour. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-040 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 3g Total Fat; (11% calories from fat); 2g Protein; 50g Carbohydrate; 74mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato-Pecan Pie I Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sweet potatoes -- scrubbed 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Steen's 100% Pure Cane Syrup 1 teaspoon Ground cinnamon 1/2 teaspoon Ground ginger 1/2 teaspoon Freshly-grated nutmeg 5 large Eggs 1 1/2 teaspoons Pure vanilla extract 1 Unbaked 10" Basic Savory Pie Crust -- see * Note 1 1/2 cups Pecan pieces 1/2 cup Granulated sugar 1/2 cup Light brown sugar - (firmly packed) 1/4 cup Light corn syrup 1 pinch Salt 1 cup Chocolate Sauce -- warmed, see * Note 1 cup Sweetened whipped cream Confectioner's sugar * Note: See the "Basic Savory Pie Crust" and "Chocolate Sauce" recipes which are included in this collection. Preheat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Bake until they are fork tender, 1 to 1 1/2 hours. Cool, peel and mash. In a large mixing bowl, combine the potatoes, the Steen's syrup, the spices, 1 of the eggs, and 1/2 teaspoon of the vanilla. Mix well. Line a 10-inch deep-dish pie pan with the rolled-out Basic Savory Pie Crust dough, then pour the filling into the pastry shell. Spread the pecan pieces evenly over the filling. In another large mixing bowl, combine the remaining 4 eggs, remaining 1 teaspoon vanilla, sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans. Bake the pie until the filling sets and the pastry is nicely browned, about 1 hour. Remove from the oven and cool for 10 minutes before slicing to serve. Garnish with Chocolate Sauce, whipped cream and confectioner's sugar. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 31g Carbohydrate; 117mg Cholesterol; 69mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Profiteroles Recipe By :Emeril Lagasse Serving Size : 16 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Unsalted butter 1 cup Milk 1/2 teaspoon Salt 2 tablespoons Sugar 1 cup Flour 1/2 teaspoon Baking powder 5 Eggs Preheat oven to 375 degrees. In a medium saucepan heat butter and milk over high heat, whisking until butter melts and mixture comes to a boil. Stir in salt and sugar. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture comes away from the sides of pan and forms a ball of dough. Remove from heat and turn into a bowl. Use an electric mixer to beat in 5 eggs, one at a time. Make sure each egg is thoroughly incorporated before adding next. Use a pastry bag without a tip to pipe 16 generous golf ball-size blobs of dough onto an ungreased baking sheet. Bake until golden-brown, smooth on the bottom, and dry inside, about 25 minutes. Remove from oven and allow to cool. May be made ahead; do notrefrigerate. This recipe yields 16 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-008 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 8g Total Fat; (60% calories from fat); 3g Protein; 8g Carbohydrate; 76mg Cholesterol; 108mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Rice With Meat, Shrimp, And Sausage - {Xoi Thap Cam} Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Chinese sausage -- diced 3/4" pieces (available in Chinese Markets -- no substitutions) 2 tablespoons Vegetable oil -- plus 2 teaspoons Vegetable oil 1/4 pound Boneless pork chops (2 thin pieces, at least) 1 teaspoon Fish sauce 1 teaspoon Thin soy sauce 1/2 teaspoon Sugar Freshly-ground black pepper -- to taste === FOR THE RICE === 2 cups Sweet or glutinous rice 3 cups Water === FOR THE SHRIMP === 1/3 cup Dried shrimp 1 cup Cold water === FOR THE GARNISH === 1/4 cup Chopped green onions Nuoc Cham -- see * Note * Note: See the "Nouc Cham" recipe which is included in this collection. Place rice in a colander and rinse under cold water. In a large pot bring water to a boil, and add the rice. Stir once and watch the pot for about 1 minute to make sure the water doesn't boil over. When the water starts bubbling, cover and remove from the heat, and drain the excess water from the pot. Return the pot to the heat, and cook for 20 minutes. Remove the pot from the heat, uncover and fluff with a fork. Keep it warm and fluff it again right before serving. In a small sauce pan, place the dried shrimp and cold water, and bring to a boil. Cover and simmer for 30 minutes. Drain and rinse under cold water. Dice the shrimp and place in a bowl and set aside. In a dry saute pan brown the chinese sausage until brown on all sides. Remove and place in the bowl with the shrimp. In the same saute pan, heat the 2 teaspoons oil and fry the pork chops until brown on both sides. Remove the pork chops and place in the bowl with the shrimp. Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame. Add the scallions and quickly cook for 3 minutes or until softened. Then add the pork, shrimp, and sausage, and fry for 1 minute, stirring well, then add the fish sauce, soy sauce, sugar, and black pepper. Continue cooking for 3 minutes. Re-fluff your rice and place in a large bowl. Add the meat mixture to the rice, and, mix together. Press this mixture into a 8-inch round baking pan. It can then be turned out onto a serving platter and cut into 8 wedges. Sprinkle with chopped green onions and a drizzle of the Nouc Cham. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 5g Total Fat; (93% calories from fat); trace Protein; 1g Carbohydrate; trace Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Squash Raviolis With Sage Brown Butter Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pasta Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sheets Egg pasta -- see * Note (each sheet cut into 6 rectangles) 3/4 cup Butternut puree (needs to be very tight) 1/2 ounce Stilton Blue Cheese -- crumbled 1 ounce Roasted pecans -- chopped 2 tablespoons Water 4 tablespoons Butter 12 Sage leaves 3 Garlic cloves -- peeled, sliced thin Salt -- to taste Freshly-ground white pepper -- to taste Chopped chives -- for garnish * Note: Available from New Orleans Seafood. Bring a pot of salted water to a boil. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree. Crumble the cheese on top of the puree. Sprinkle the puree with the chopped pecans. Slightly wet the edges of the pasta with the water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli. Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain. Season the ravioli with salt and pepper. In a hot saute pan, combine the butter, sage, and garlic together. Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden. Season with salt and pepper. Lay three of the ravioli's in a shallow pasta bowl. Spoon the brown butter over the top of each ravioli. Garnish with chives. This recipe yields 2 main-course or 6 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2421 broadcast 11-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 32g Total Fat; (91% calories from fat); 2g Protein; 5g Carbohydrate; 62mg Cholesterol; 236mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweetbread Stuffed Veal Chop With Seared Foie Gras Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sweetbreads Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Veal sweet bread nuggets Bayou Blast -- see * Note 1/2 cup Flour 1 tablespoon Olive oil 2 tablespoons Chopped shallots 2 teaspoons Chopped garlic 1 tablespoon Finely-chopped fresh parsley leaves 1/4 cup Grated Parmesan Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste 4 Double-cut veal loin chops - (abt 14 oz ea and with a 3" bone) 3 tablespoons Butter 1/2 cup Sugar 1 teaspoon Ground cinnamon 2 cups Medium-diced peeled Granny Smith apples 2 cups Medium-diced Butternut Squash -- blanched 1 cup Toasted pecan pieces 4 slices Foie gras - (abt 2 oz ea) 1 cup Veal reduction 1 tablespoon Chopped chives * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the sweetbreads with Bayou Blast. Season the flour with bayou Blast. Dredge the sweetbreads in the flour, coating completely. In a saute pan, over medium heat, add the oil. When the oil is hot, add the sweetbreads and pan-fry until crispy, about 2 minutes. Remove and drain on a paper towel, and cool. In a mixing bowl, combine the sweetbreads, shallots, garlic, parsley and cheese Mix well. Make a 2-inch pocket in the side of each veal chop. Season the chops with the Creole seasoning both inside and out. Divide the stuffing into fourths and stuff into each veal chop. In another saute pan, heat the remaining oil. When the oil is hot, sear the chops for 2 minutes on each side. Remove from the heat and place the pan in the oven and roast for 6 to 8 minutes for medium-rare. In another saute pan, over medium heat, melt the butter. Add the sugar and cinnamon. Cook, stirring constantly until the sugar starts to reach the caramel stage, about 6 minutes. Add the apples, squash and pecan pieces. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and keep warm. Heat a small saute pan, over medium heat. Season the foie gras with salt and pepper. Sear the foie for 1 minutes on each side. Remove and drain on paper towels. Add the stock to the pan of foie gras fat. Bring to a simmer and remove from the heat. To serve, spoon the apple/squash mixture in the center of each plate. Place each veal chop on top of the apple mixture. Spoon the sauce over the veal chops. Lay each piece of foie gras on top of each chop. Garnish with chives. This recipe yields 4 servings. Comments: The original recipe title as listed is "Sweetbread Stuffed Veal Chop With Seared Foie Gras And Candied Apples, Squash And Pecans". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 12g Total Fat; (40% calories from fat); 2g Protein; 39g Carbohydrate; 23mg Cholesterol; 89mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweetbreads Grenobloise Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Sweetbreads Variety Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 sweetbread medallions, peeled, poached, and pressed overnight, (see below) 1/2 cup flour 2 teaspoons salt 1 teaspoon freshly-ground white pepper 2 tablespoons olive oil 4 tablespoons unsalted butter 1 lemon -- juiced 2 tablespoons capers 1 tablespoon chopped parsley === SWEETBREADS === 2 pairs veal sweetbreads 1 teaspoon salt 1 tablespoon vinegar For Sweetbreads: Rinse sweetbreads well under cold, running water. To a pot of boiling water, add the salt and the vinegar. Add the sweetbreads and reduce heat to a simmer and gently poach for 10 minutes. Remove from the poaching liquid and shock in ice water. Remove from the ice water and remove the outer membrane. Tightly wrap the sweetbreads in plastic wrap and place in a terrine mold. Place a piece of cardboard over the sweetbreads. Place a weight on top and place in the refrigerator for at least 2 hours, preferably overnight. In a small mixing bowl combine flour with half of the salt and pepper and season sweetbreads with remaining salt and pepper. Lightly dredge sweetbreads in flour and set aside. In a large sauté pan over medium high heat olive oil and sauté sweetbreads for 2 minutes, or until golden brown. Turn and continue to cook, adding butter after 1 minute. Cook for 1 minute longer and place sweetbreads on an absorbent cloth or paper towels to drain. Add lemon juice, capers and parsley and cook for 30 seconds. Place sweetbreads on plate or serving platter, ladle sauce over sweetbreads and serve immediately. This recipe yields 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A20) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 9g Total Fat; (72% calories from fat); 1g Protein; 7g Carbohydrate; 16mg Cholesterol; 820mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sweetbreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Calf's sweetbreads -- soaked, blanched, and trimmed 1 quart Court bouillon 1 cup Flour Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Olive oil 4 Roma tomatoes -- split in half 1 Roasted garlic head -- cloves removed 2 Shallots -- thinly sliced 1 cup Blanched green lentils 1/2 cup Red wine 2 cups Veal reduction 3 tablespoons Finely-chopped parsley 2 tablespoons Cold butter Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between two plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely. After the sweetbreads are chilled cut the sweetbreads into nuggets or small pieces. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside. Season the tomatoes with olive oil, salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool. After the tomatoes have cooled, julienne the tomatoes. In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the tomatoes, garlic, shallots and lentils. Saute for 2 minutes. Season with salt and pepper. Add the red wine and cook for 1 minute. Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes. Stir in the parsley and butter. In a second saute pan, heat the remaining olive oil. When the oil is hot, saute the sweetbreads until crispy, about 2 to 3 minutes. Remove the sweetbreads from the oil with a slotted spoon. Add the crispy sweetbreads to the ragu and cook for 1 minute. Serve the sweetbreads immediately. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 454 Calories (kcal); 33g Total Fat; (68% calories from fat); 5g Protein; 31g Carbohydrate; 16mg Cholesterol; 90mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweetbreads With Wild Mushrooms Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Sweetbreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil 1 pound Prepared Sweetbreads -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Flour -- seasoned with 1 tablespoon Bayou Blast - { Emeril's Creole Seasoning} -- see * Note 3 tablespoons Butter 2 tablespoons Minced shallots 1 cup Wild mushrooms -- sliced 1 teaspoon Minced garlic 1 cup Veal stock 1 tablespoon Chopped thyme 2 tablespoons Heavy cream Chopped parsley -- for garnish * Note: See the "Prepared Sweetbreads" and "Bayou Blast - { Emeril's Creole Seasoning}" recipes which are included in this collection. Preheat oven to 350 degrees. In a saute pan heat oil. Season sweetbreads with salt and pepper, dredge them in seasoned flour and add them to hot pan. Add 1 tablespoon of butter to give them a crispy crust, and cook first side for 3 minutes. Turn, cook second side 2 minutes and transfer to baking dish. Roast in oven 7 to 10 minutes while you make sauce. In saute pan cook shallots and mushrooms in pan drippings for 3 minutes, tossing. Add garlic and cook 1 minute. Add stock and thyme, bring to a boil and begin to reduce. Stir in cream and butter and adjust seasonings to taste. Divide sweetbreads between 2 warmed dinner plates, top with sauce and garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 25g Total Fat; (64% calories from fat); 4g Protein; 27g Carbohydrate; 67mg Cholesterol; 762mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swirl Of Roasted Red And Yellow Pepper Soup With Shrimp Dumplings Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === YELLOW PEPPER SOUP === 2 tablespoons olive oil 1 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped carrots Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon chopped garlic 6 medium-large yellow bell peppers -- seeded, chopped 6 cups chicken stock 1 cup heavy cream === RED PEPPER SOUP === 2 tablespoons olive oil 1 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped carrots Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon chopped garlic 6 medium-large red bell peppers -- roasted, cleaned, and chopped 4 cups chicken stock === GARNISH === 1 recipe Shrimp Filled Dumplings -- (see recipe) 24 wonton wrappers 1 recipe Crunchy Asian Slaw -- (see recipe) 1/4 cup fresh cilantro sprigs Either roast the peppers on the stove or rub with olive oil, season with salt and pepper and place on a baking sheet and roast in the oven at 400 degrees for 35 to 40 minutes. For the Yellow Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Sauté for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to sauté for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, and stir in the cream. Taste and reseason if necessary. For the Red Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to sauté for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, taste and reseason if necessary. To serve, ladle the Yellow Pepper Soup into each serving bowl. Swirl the Roasted Red Pepper Soup into the Yellow Pepper Soup. Garnish each soup with 3 of the dumplings, some of the Crunchy Asian Slaw and sprig of cilantro. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 18g Total Fat; (81% calories from fat); 2g Protein; 7g Carbohydrate; 41mg Cholesterol; 2706mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swordfish Croquettes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Swordfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Swordfish 3 tablespoons Dry bread crumbs 1 Egg -- beaten 1 tablespoon Grated Parmesan cheese 1 teaspoon Toasted pine nuts 1 tablespoon Chopped basil 1/4 cup Flour -- for dredging 1 cup Olive oil 1 1/2 cups Rich and chunky tomato sauce Salt -- to taste Freshly-ground black pepper -- to taste Chopped parsley -- for garnish Remove skin and any dark flesh, or blood line from the swordfish. Cut fish into 1 inch chunks. In the work bowl of your food processor, puree the swordfish until it is a coarse paste. In a bowl mix together the bread crumbs, egg, cheese, pine nuts, and basil. Add the swordfish mixture. It should have a doughy, paste-like consistency. Season with salt and pepper. Using two tablespoons form mixture into 12 football-shaped croquettes. In a skillet heat the oil until in it a deep-fry thermometer reads 375 degrees. Meanwhile, dredge the croquettes in the flour, shaking off the excess. Place the croquettes in the hot oil and fry for 6 minutes, carefully rotating them to insure even browning. Remove and drain on paper towels. In a sauce pan place the tomato sauce and then add the croquettes. Cook for 5 minutes. Serve croquettes in a bowl surrounded by the sauce and garnished with chopped parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 685 Calories (kcal); 60g Total Fat; (79% calories from fat); 26g Protein; 10g Carbohydrate; 92mg Cholesterol; 183mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swordfish Paillard Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Swordfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Turmeric 1/4 cup Cilantro leaves -- chopped fine 2 pieces Swordfish - (5 oz ea) -- thin as possible 2 teaspoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste === RED TOMATO SALSA === 1/2 cup Diced tomatoes 1 tablespoon Chopped red onion 1 teaspoon Chopped jalapeno pepper 1 Lime -- halved Salt -- to taste Preheat grill to high or preheat broiler. In a bowl place turmeric, cilantro, and 1 teaspoon of the olive oil. Mix together make a paste, if it needs more moisture, add a little more oil. Season with salt and pepper. Place a piece of the swordfish between two large pieces of plastic wrap. Using the smooth side of a meat mallet, carefully and gently pound the piece of fish until it is about 1/4 inch thick. Work from the center out, slowly pounding so you don't rip the flesh. Repeat with the other piece of fish. Lift off the top layer of plastic wrap, season with salt and pepper, smear half of the turmeric paste onto one side of each swordfish paillard. Turn it onto the hot grill or place under the broiler and season the exposed side. Grill for 30 to 40 seconds and carefully flip with a big spatula or two small ones. Cook for 30 more seconds. Place each paillard on a serving plate and top with red tomato salsa. For the salsa, in a bowl combine all ingredients. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 5g Total Fat; (51% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swordfish With Portuguese Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Swordfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Swordfish steaks - (4 steaks 1 1/2” thk) 1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Olive oil Portuguese Sauce -- see * Note 1/4 cup Chopped green onions -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Portuguese Sauce” recipes which are included in this collection. Sprinkle both sides of swordfish steak with Bayou Blast and rub it in with your hands. Heat oil in a large skillet over high heat. Add swordfish and sear until medium-rare, about 3 minutes per side. To serve, arrange swordfish on warmed dinner plates, top with Portuguese Sauce and sprinkle with green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 3g Total Fat; (93% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Sylvia’s Red Velvet Cake Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE CAKE === 2 1/2 cups sifted cake flour 2 teaspoons cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups sugar 1/2 cup unsalted butter - (1 stick) -- softened 2 large eggs 1 cup buttermilk 2 ounces red food coloring 1 teaspoon distilled white vinegar 1 teaspoon vanilla === FOR THE FROSTING === 1 package cream cheese - (8 oz) -- softened 1/2 cup unsalted butter or margarine - (1 stick) -- softened 1 box confectioners’ sugar - (16 oz) 1 teaspoon vanilla extract 1 cup chopped pecans For the Cake: Preheat the oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool. For the Frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners’ sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C74) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 12g Total Fat; (25% calories from fat); 6g Protein; 69g Carbohydrate; 48mg Cholesterol; 532mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 4 1/2 Other Carbohydrates NOTES : Recipe from "Sylvia’s Family Soul Food Cookbook" by Sylvia Woods and Family, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Szechwan Long Green Beans Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Peanut oil 4 ounces Mild red chilies 2 tablespoons Minced garlic 1 pound Long green beans -- blanched 1/4 cup Oyster sauce 1/4 cup Water Freshly-ground black pepper -- to taste 1 tablespoon Chopped parsley Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a wok heat the peanut oil. When the oil is hot, saute the chilies and garlic. Add the blanched beans. Stir in the oyster sauce and water. Stir fry for 2 to 3 minutes. Season with black pepper. Mound the green beans in the center of a platter. Drizzle any remaining sauce over the top. Garnish with parsley and Emeril's Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2340 broadcast 07-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1997 - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 3g Total Fat; (77% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tamarind Glazed Spare Ribs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Slab of ribs 1 Onion -- roughly chopped 2 Celery stalks -- roughly chopped 1 Bouquet garni 1 Garlic head -- split, wrapped -- in cheese cloth 2 tablespoons Minced garlic 1/4 cup Tamarind paste 1/4 cup Dark cane syrup -- plus 2 tablespoons Dark cane syrup 1/4 cup Dark molasses -- plus 2 tablespoons Dark molasses 1/4 cup Ketchup 1/2 cup Water 1 tablespoon Freshly-ground black pepper 2 tablespoons Emeril's Essence -- see * Note 1 teaspoon Salt Emeril's Slaw -- see * Note === GARNISH === 2 tablespoons Chopped green onions 2 tablespoons Brunoise red pepper 2 tablespoons Brunoise yellow pepper * Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection. Preheat the grill. In a gallon stock pot, bring ribs, onions, celery, bouquet garni, head of garlic and enough water to cover the ribs up to a boil. Reduce to a simmer. Simmer for 45 minutes. Remove from the water and allow to cool. In a food processor, puree the minced garlic, tamarind paste, dark cane syrup, dark molasses, ketchup, water, black pepper, Essence, and salt together. Puree until smooth. Baste the ribs with the tamarind glaze, on both sides. Place on the grill and cook on each side. Basting often. Place the remaining glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs. Mound the Slaw in the center of an of an over-sized platter. Lay the ribs around the mound of Slaw. Garnish with green onions, red peppers and yellow peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 30g Carbohydrate; 0mg Cholesterol; 742mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tamarind-Glazed Pork Chops With Mole Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Sweet Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Shelled pumpkin seeds 1/4 cup Shelled pistachio nuts 1/4 cup Roasted pine nuts 3 tablespoons Tamarind paste 1/4 cup Roasted, peeled, chopped Poblano pepper 1 teaspoon Chili powder 1 teaspoon Ground cumin 1/2 teaspoon Salt 4 tablespoons Dark cane or corn syrup 1 teaspoon Distilled white vinegar 1 cup Olive oil 1/2 cup Chicken stock 1/2 cup Heavy cream 1 Garlic clove -- chopped 3 tablespoons Dark molasses 2 tablespoons Ketchup 2 tablespoons Water Freshly-ground black pepper -- to taste Emeril’s Essence -- see * Note 2 tablespoons Olive oil 4 Double-cut pork chops - (abt 14 oz ea) 4 Sweet potatoes -- peeled, roasted, -- and kept warm * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. In a food processor, combine the seeds, nuts, 1 tablespoon tamarind paste, roasted pepper, chili powder, cumin, salt, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. Makes about 2 to 2 1/2 cups of sauce. In a food processor, puree the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Emeril’s Essence. Puree until pasty. Makes 3/4 cup. Season each chop with Essence. In a large saute pan, heat the 2 tablespoons olive oil. When the oil is hot, add the chops and sear for 5 minutes on each side and 2 minutes on the fat edge. Place the pan in the oven and roast the chops about 25 minutes. Remove from the oven and allow to rest for 5 minutes. To assemble, spoon the sweet potatoes in the center of each plate. Lay each chop in the center of the potatoes. Spoon the mole sauce over each chop. Drizzle tamarind paste over each chop. This recipe yields 4 main-course Servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A10 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 832 Calories (kcal); 72g Total Fat; (76% calories from fat); 3g Protein; 46g Carbohydrate; 41mg Cholesterol; 665mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tangerine Duck Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Duck - (4 to 5 lbs) 3 Tangerines (2 peeled, peels reserved, 1 unpeeled) 2 tablespoons Sugar 1/4 cup Chopped onion 1/4 cup Chopped celery 2 Bay leaves Salt -- to taste Freshly ground black pepper -- to taste pepper The day before, clean the duck, remove the excess visible fat, and refrigerate, uncovered overnight. Preheat oven to 500 degrees. Remove duck from refrigerator and with a fork, prick the skin all over without piercing the meat. In a bowl combine the 2 peeled tangerines with the sugar, and mash them with a fork until the sugar is well incorporated. Using your fingers, lift the skin of each duck away from the breast meat, and pack the pulp under each breast. Cut the single tangerine in half, and rub the skin of the duck all over with the cut sides of the fruit. Squeeze out the remaining juices from the halves, add to the tangerine and sugar mash and stuff the tangerine halves into the duck cavity. Pour the remaining tangerine and sugar mixture into and over the duck. Stuff the duck cavity with the onions, celery, and bay leaves. Sprinkle salt and pepper over the duck and inside the cavity of the duck, rub well into the skin. Place the duck in a roasting pan with a rack, and sprinkle the tangerine peel around the duck. Roast the duck for 20 minutes, reduce heat to 350 degrees and roast for 35 minutes. Turn the oven heat up to 475 degrees and roast until very dark and crisp, about 20 minutes more. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2244 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tangerine Tart Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Graham cracker crumbs 1/2 stick Unsalted butter -- melted 5 cups Sliced tangerines -- rind removed 1 cup Sugar 1/2 teaspoon Vanilla 3 tablespoons Cornstarch 2 tablespoons Brandy 1/2 cup Spiced whipped cream Fresh mint sprigs Powdered sugar -- in shaker For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and butter together. Press the mixture into the pie pan to form a crust. Bake for 7 to 8 minutes or until golden. Remove from the oven and cool. For the filling: In a sauce pan, combine the tangerines, sugar and the vanilla. Stir until the sugar dissolves. Dissolve the cornstarch and brandy together forming a slurry. Add the slurry to the tangerine mixture. Cook, stirring occasionally, until the mixture thickens, about 10 minutes. Pour into the prepared pie crust and refrigerate for 6 hours, or until the filling sets. Place a piece of the pie on a plate. Garnish with spiced whipped cream, fresh mint sprigs, and powdered sugar. This recipe yields 1 pie. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2311 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1702 Calories (kcal); 54g Total Fat; (29% calories from fat); 6g Protein; 287g Carbohydrate; 124mg Cholesterol; 519mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tapenade Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Black olives -- chopped 1 tablespoon Capers -- chopped 1 tablespoon Anchovies -- rinsed and chopped Juice of 1 lemon 2 tablespoons Olive oil -- plus extra for drizzling 1 tablespoon Finely-minced shallot 1/2 tablespoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 8 slices French bread -- toasted for croutons In work bowl of food processor combine olives, capers, anchovies, lemon juice, olive oil, shallot and garlic. Pulse on and off several times to thoroughly mix, but not puree ingredients. Taste and adjust seasonings with salt and pepper. Serve on croutons, drizzled with olive oil. This recipe yields about 1 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 10376 Calories (kcal); 151g Total Fat; (13% calories from fat); 325g Protein; 1893g Carbohydrate; 13mg Cholesterol; 23900mg Sodium Food Exchanges: 123 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 30 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tapenade I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Imported black olives 8 Anchovy fillets 1/4 cup Capers 1 1/2 tablespoons Minced garlic 1/2 cup Olive oil Freshly-ground black pepper -- to taste In a food processor with a metal blade, combine all the ingredients together, except for the oil. Pulse a couple of times to incorporate. With the machine running, slowly add the oil to form a paste. Season to taste with black pepper. This recipe yields 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2451 broadcast 11-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-30-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1045 Calories (kcal); 111g Total Fat; (94% calories from fat); 10g Protein; 4g Carbohydrate; 27mg Cholesterol; 1486mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 21 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Tapioca Pudding With Coconut Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Quick tapioca 3/4 cup Sugar 1/4 teaspoon Salt 3 Egg yolks 2 1/4 cups Milk 3/4 cup Cream of coconut 1 cup Heavy cream 1/4 cup Grated coconut -- toasted 1 Sprigs mint -- for garnish Over a double boiler, whisk together the tapioca, sugar, salt, egg yolks, milk, and cream of coconut. Stirring often, until it thickens, about 10 to 15 minutes. Remove from heat and let cool. In a bowl whisk heavy cream until stiff. Fold heavy cream and toasted coconut into the cooled tapioca. Refrigerate until ready to serve. Garnish with sprigs of mint, if desired. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 430 Calories (kcal); 25g Total Fat; (51% calories from fat); 5g Protein; 48g Carbohydrate; 173mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 2 tablespoons Chopped sour pickles 1 tablespoon Chopped onion 1 teaspoon Chopped garlic 1 teaspoon Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note 1 tablespoon Lemon juice * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a small bowl combine all ingredients. Taste and adjust seasoning with Bayou Blast, if necessary. This recipe yields 1 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-005 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1591 Calories (kcal); 187g Total Fat; (98% calories from fat); 3g Protein; 3g Carbohydrate; 77mg Cholesterol; 1255mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Tartar Sauce I Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 tablespoon Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Chopped parsley 2 tablespoons Minced onions 2 tablespoons Pickle relish 1 tablespoon Dijon mustard 1 cup Vegetable oil Salt -- to taste Freshly-ground black pepper -- to taste Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1 1/3 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 2073 Calories (kcal); 223g Total Fat; (94% calories from fat); 7g Protein; 20g Carbohydrate; 187mg Cholesterol; 495mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 44 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tarte Au Fromage Blanc Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Fresh plums 1 cup Brandy 1 pound Fresh Fromage Blanc 1 cup Sugar 2 Egg yolks 1/4 cup Heavy cream 2 tablespoons Flour 1 tablespoon Fresh lemon juice 1 teaspoon Pure vanilla extract 1 Ten-inch tart pastry shell -- unbaked 1 cup Sweetened whipped cream 8 sprigs Fresh mint Preheat the oven to 350 degrees. Slice the plums in half. Place in a shallow baking dish and pour the brandy over the plums. Cover with plastic wrap and refrigerate for 2 hours. In a food processor, fitted with a metal blade, add the cheese. Process until smooth. Add the sugar and process until incorporated. With the machine running, add the eggs, one at a time. Add the cream, flour, lemon juice and vanilla. Process until smooth. Place the plum halves over the pastry shell. Pour the cheese mixture over the plums and spread evenly. Place in the oven on the bottom shelf. Bake until the tart is set, about 40 minutes. If the top starts to brown, place a piece of aluminum foil over the top of the tart to prevent browning. Remove from the oven and cool completely. Slice into 8 individual servings and garnish with whipped cream and mint. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 4g Total Fat; (24% calories from fat); 1g Protein; 27g Carbohydrate; 63mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tarte Au Sucre (Sugar Pie) Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup maple sugar 1 cup light brown sugar 1/4 cup heavy cream 1 egg 1 tablespoon flour 2 tablespoons butter -- melted 1 unbaked 9" pie shell Preheat the oven to 400 degrees. In a mixing bowl, combine the first 6 ingredients together. Pour into the pie shell and bake until golden brown, about 25 minutes. Remove from oven and cool for 5 minutes before serving. Slice the pie into individual servings and serve warm. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D01) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 6g Total Fat; (27% calories from fat); 1g Protein; 35g Carbohydrate; 41mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tasso Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Salt 1 1/2 tablespoons Black pepper 1 1/4 tablespoons Cayenne pepper 5 tablespoons Paprika 1 tablespoon Granulated garlic 1 1/2 tablespoons Granulated onion 1 tablespoon Onion powder 2 1/2 pounds Lean pork butt -- cut into 1" thick four to five-ounce slices In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder. Dredge each piece of pork in the spice mix. Press the spice mix well into each piece. Pack the tasso in plastic wrap, about four slices to a pack. Refrigerate for a minimum of 3 days or up to 1 week. This recipe yields 2 1/2 pounds of tasso. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 6g Total Fat; (21% calories from fat); 9g Protein; 41g Carbohydrate; 0mg Cholesterol; 12814mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tasso And Wild Mushroom Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 ounces Small-diced tasso 4 cups Assorted exotic mushrooms -- cleaned, stemmed 2 tablespoons Chopped shallots 1 tablespoon Chopped garlic Emeril's Essence -- see * Note 1/4 cup Chopped green onions 2 cups Heavy cream 1 tablespoon Butter 1 pound Fresh angel-hair pasta 1/2 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Finely-chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Bring a pot of salted water to a boil. In a large saute pan, over medium heat, add the olive oil. When the oil is hot add the tasso and saute for 1 minute. Add the mushrooms and continue to saute for 3 to 4 minutes. Add the shallots and garlic and season with Emeril's Essence. Stir in the green onions. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for about 5 minutes or until the sauce coats the back of a spoon. Season with Essence. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Drain the pasta and toss with olive oil. Season the pasta with salt and pepper. Mound the pasta in the center of four plates. Spoon the mushroom mixture over the top of the pasta. Sprinkle each plate with cheese and garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 474 Calories (kcal); 50g Total Fat; (93% calories from fat); 3g Protein; 5g Carbohydrate; 171mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tasso Cured Red Snapper Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Salt -- plus 2 tablespoons Salt 1/4 cup Freshly-ground black pepper -- plus 1 tablespoon Freshly-ground black pepper 1/4 cup Cayenne pepper 2/3 cup Paprika -- plus 3 tablespoons Paprika 3 tablespoons Granulated garlic 1/4 cup Granulated onion -- plus 1/2 tablespoon Granulated onion 3 tablespoons Onion powder 2 1/2 pounds Side of red snapper with skin In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin. This recipe yields 2 1/2 pounds of cured snapper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 16g Total Fat; (23% calories from fat); 23g Protein; 98g Carbohydrate; 0mg Cholesterol; 38426mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tasso Hollandaise Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks 1 teaspoon Fresh lemon juice 1/4 teaspoon Salt 1/8 teaspoon Tabasco sauce 2 teaspoons Water 1/4 pound Butter - (1 stick) -- melted, warm 1/4 cup Finely-chopped tasso or spiced ham -- (about 1/4 cup) In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tasso and continue whisking for 30 seconds. Serve immediately. This recipe yields 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 10g Total Fat; (77% calories from fat); 6g Protein; 1g Carbohydrate; 425mg Cholesterol; 550mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tasso Maque Choux Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pickles/Relishes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 3 ounces Diced Tasso ham 3 cups Sweet corn kernels 1 cup Onions 1/2 cup Chopped green bell peppers Salt -- to taste Cayenne pepper -- to taste 1 cup Peeled, seeded and chopped tomatoes 1/2 cup Heavy cream In a large saute pan, over medium heat, add the oil. When the oil is hot, add the Tasso and saute for 2 to 3 minutes. Add the corn, onions and bell peppers. Season with salt and cayenne pepper. Saute for about 10 minutes. Add the tomatoes and simmer, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the cream, stir, and remove from the heat. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 14g Total Fat; (82% calories from fat); 1g Protein; 5g Carbohydrate; 41mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tasso Maque Choux I Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pickles/Relishes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 4 ounces Tasso -- diced 1 cup Chopped onions 6 ears Sweet corn, kernels scraped from the cob 1 tablespoon Chopped garlic 1/2 cup Chopped green bell peppers 1 1/2 teaspoons Salt 1/4 teaspoon Cayenne pepper 1 cup Peeled, seeded and chopped tomatoes 1 cup Heavy cream 1 cup Chopped fresh parsley In a large skillet with 1 tablespoon of olive oil over medium heat, render the Tasso for 2 to 3 minutes. Add the onions, corn, garlic and peppers and cook, stirring occasionally, for 10 minutes. Season with the salt and pepper. Add the tomatoes and cook, stirring occasionally for 15 to 18 minutes, or until the corn is tender. Stir in the cream and bring to a simmer. Simmer for 2 to 3 minutes or until the sauce coats the back of a spoon. Reseason with salt and pepper if needed. Stir in the parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 26g Total Fat; (84% calories from fat); 2g Protein; 8g Carbohydrate; 82mg Cholesterol; 832mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tea Eggs Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Dark soy sauce 1 tablespoon Lapsang souchoug tea leaves 1 Star anise 1/3 cup Water 12 Hard-boiled eggs (cooled under running water -- kept in their shells 2 teaspoons Sesame oil In a medium saucepan, combine the soy sauce, tea leaves, and star anise with 1/3 cup water. Bring to a boil. Meanwhile, dry the eggs off and gently roll them, using the palm of your hand, to crack the egg shells lightly until they are covered with fine cracks. Add the eggs, shell and all, to the boiling liquid. Reduce the heat and simmer for 30 minutes. Remove from the heat and allow the eggs to cool in their own liquid. After the eggs have chilled, remove the shells and coat in sesame oil. This recipe yields 12 eggs. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2233 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 6g Total Fat; (65% calories from fat); 6g Protein; 1g Carbohydrate; 212mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tea Leaf Shrimp Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Medium-size shrimp -- shelled and deveined 2 Egg whites 2 tablespoons Cornstarch -- plus 2 teaspoons Cornstarch 1 teaspoon Salt 1/4 cup Boiling water 1 tablespoon Lung Ching tea leaves 1/2 cup Oil 1/2 cup Sliced shiitake mushrooms 2 tablespoons Green onions -- cut into 3/4" pieces 1/2 cup Very thin julienned red pepper 1 tablespoon Sherry 1 teaspoon Sugar 1 pound Tofu -- cut into 1" cubes In a small bowl, combine the shrimp, egg whites, 2 tablespoons of the cornstarch, and 1/2 teaspoon of the salt. Cover and refrigerate. Pour 1/4 cup of boiling water over the Lung Ching tea leaves, allow to sit for 5 minutes. Pour through a strainer, reserving the leaves and the liquid. Now, heat a wok or deep saute pan over medium-high heat and add the oil. Add the shrimp mixture and cook until pink, 2 to 3 minutes. Remove them to a warm plate. Pour off the oil and discard. Don't wipe out the wok or pan. Add the shiitakes, green onions, and red peppers. Cook for 2 minutes. Meanwhile, in a small bowl combine the tea liquid, remaining 2 teaspoons of cornstarch, sherry, sugar, and remaining 1/2 teaspoon of salt together and work into a smooth paste. Add to the wok or pan. Add the reserved tea leaves, tofu, and the shrimp back to the wok, toss to coat and heat through. Transfer to serving plate and serve immediately. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2233 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 33g Total Fat; (78% calories from fat); 11g Protein; 9g Carbohydrate; 0mg Cholesterol; 570mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tea Scented Sponge Cake With A Honey Tea Glaze Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tea bags 1/4 cup Boiling water -- plus 2 teaspoons Boiling water 3/4 cup Flour 4 Eggs -- separated 3/4 cup Sugar -- plus 2 tablespoons Sugar 1/2 teaspoon Vanilla 1 pinch Salt 4 tablespoons Unsalted butter -- melted 1/2 cup Honey 1/2 teaspoon Cinnamon 1/2 cup Whipped cream 8 Mint sprigs Powdered sugar Preheat oven to 350 degrees. Combine the boiling water with the 3 tea bags and let steep for 20 minutes. Strain, reserve and let cool. Butter and flour a 9-inch cake pan. In a mixing bowl combine the egg yolks and 3/4 cup sugar and whisk until thick and pale in color. Stir in 1 1/2 teaspoons of the tea concentrate, and the vanilla. Beat the egg whites and salt with an electric mixer until they form soft peaks. Add the remaining 2 tablespoons of sugar and continue beating for 20 to 30 seconds. Incorporate 1/3 of the egg whites into the egg mixture. Then add 1/4 of the flour mixture, fold it in. Repeat the process, folding in the whites and flour until the last batch of flour is incorporated. Then fold in the melted butter. Pour the batter into the prepared pan, and bake for 30 minutes. Allow the cake to cool slightly before unmolding. Make the glaze: In a small sauce pan, combine the honey, cinnamon, and 1/4 cup of the tea concentrate. Slowly begin heating this mixture to completely mix, stirring frequently. Set aside. Remove the cake from the oven and turn onto a platter. Using a pastry brush, baste the entire surface of the cake, using all of the glaze. Allow to sit 20 minutes. Cut into 8 wedges. Garnish each wedge with a dollop of whipped cream, a mint sprig, and powdered sugar. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2233 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 11g Total Fat; (31% calories from fat); 4g Protein; 49g Carbohydrate; 119mg Cholesterol; 51mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tea-Smoked Salmon With Wasabi Cucumber "Remoulade" And Toast Points Recipe By :Courtesy of Ming Tsai Serving Size : 0 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BRINE === 5 cups water 1 cup sake 1/2 cup sugar 1/2 cup Kosher salt 2 tablespoons minced ginger 1 tablespoon toasted whole Szechwan peppercorns 5 pounds side skinless salmon fillet - (to 6 lbs) -- pin bones removed === REMOULADE === 6 tablespoons pommery mustard 2 tablespoons wasabi paste 1 tablespoon chopped garlic 1/3 cup rice wine vinegar 2/3 cup canola oil 1/3 cup chopped cucumbers -- peeled, de-seeded 1/3 cup chopped scallions, green parts only 2 tablespoons chopped cilantro Salt -- to taste Freshly-ground black pepper -- to taste === SMOKING MIX === 2 cups sugar 2 cups long-grain rice 2 cups jasmine tea === GARNISH === 1 medium cucumber -- peeled, sliced thin Toast points Brine: In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns. Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater. Place the fish in a salmon poacher. Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour. Remoulade: In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use. Smoking Mix: Remove the salmon from the poacher and thoroughly clean the poacher. Place 2 over-turned ramekins on either side of the inside of the poacher. Line the interior of the poacher, up to the rim, with foil. Make sure that the foil is placed over the ramekins. Repeat with another piece of foil. Add the sugar, rice and jasmine tea to the foil lined poacher. Cover and heat over medium heat until the rice mixture begins to smoke. Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes. Turn off the heat and smoke the salmon for and additional 10 minutes. The salmon will be cooked medium-rare to medium. Keep the salmon warm in the poacher. Plating: Line a large Chinese-style platter with the thinly sliced cucumbers. Place the side of smoked salmon on top of the cucumbers. Arrange the toast points around the salmon. Present the remoulade in a small bowl accompanying the platter. If desired, drizzle a small amount of the remoulade on the salmon. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 4647 Calories (kcal); 148g Total Fat; (28% calories from fat); 29g Protein; 814g Carbohydrate; 0mg Cholesterol; 45191mg Sodium Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 29 Fat; 34 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempered White Chocolate Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Block white chocolate ** Very important-do not let any moisture come in contact with the chocolate. Using a French knife, chop the chocolate into small pieces. Place the chocolate in a stainless mixing bowl. Set the bowl over a pan of warm water. Stir the chocolate constantly so that it melts uniformly. Continue stirring the chocolate until it is completely melted and reaches a temperature of 115 to 118 degrees. ** Remember that your body temperature is 98.6 degrees. So the chocolate is ready if it fells a little warmer than your body -- Who really has candy thermometers laying around ?? Remove the bowl from the water bath. Set in a cool place and stir the chocolate slowly but constantly until it is cool, 78 to 79 degrees. It should be thick and pasty in texture. Set the chocolate over the warm water again and stir it until is warmed to 86 to 88 degrees. Be very careful, because the chocolate warms very quickly. Do not let the chocolate get too warm. This recipe yields 2 pounds of tempered chocolate. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2442 broadcast 12-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Tempura Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Flour 1/2 pound Cornstarch 3 Eggs 1 1/2 cups Crushed ice - (to 2 cups) 1/2 cup Club soda 1 pinch Salt 2 Shiitake mushroom caps 4 thin slices Carrot 1 Zucchini -- sliced 2 whole Scallions 1 Sweet potato -- sliced 4 large Tail-on shrimp -- peeled and deveined 2 tablespoons Flour -- for dredging 3 cups Oil === FOR THE SAUCE === 1 tablespoon Soy sauce 1 1/2 teaspoons Sherry 1 1/2 teaspoons Rice wine vinegar 1 tablespoon Thinly-sliced green onions 1 tablespoon Water In a bowl combine sauce ingredients and set aside. Place oil in a deep-fat fryer or heavy saucepan and heat until a deep-fry thermometer registers 375 degrees. Meanwhile, in a bowl sift together flour and cornstarch. Then add eggs, ice, club soda, pinch of salt and stir just to pull together, not to mix completely. Dredge the vegetables and shrimp in flour and dip into the flour mixture. Carefully drop into the fryer and cook until golden. Serve with the sauce. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2216 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4435 Calories (kcal); 337g Total Fat; (67% calories from fat); 37g Protein; 319g Carbohydrate; 281mg Cholesterol; 756mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 66 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Hearts Of Palm On A Bed Of Warm Greens Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Beaten egg 2/3 cup Flour 1/2 cup Cornstarch 1 cup Cold soda water 1 teaspoon Salt 2 pounds Heart of palm -- in 4-oz portions, -- blanched Emeril’s Essence -- see * Note 2 pounds Assorted leafy greens -- stemmed, rinsed 2 tablespoons Olive oil 2 tablespoons Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Blood orange Gastrique * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Season the hearts of palm with Emeril’s Essence. Dip each portion into the batter, coating each palm, completely. Gently lay the hearts of palm in the hot oil and fry until golden-brown, about 2 to 3 minutes. Remove from the oil and drain on paper-lined plate. Season with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, add the greens, a handful at a time, saute for 1 to 2 minutes in-between handfuls, until all of the greens have been incorporated and wilted. Add the garlic and saute for 2 minutes. Season with salt and pepper. To assemble, divide the greens between the eight plates. Mound the greens in the center of each plate. Lay the hearts of palm on top of the greens. Drizzle each plate with the Gastrique. This recipe yields 8 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Porcini With Hoisin Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 small Porcini mushrooms Bayou Blast -- see * Note 1 Egg -- beaten 2/3 cup Flour 1/2 cup Cornstarch 1 cup Cold soda water Salt -- to taste Freshly-ground black pepper -- to taste Oil -- for frying 2 tablespoons Sesame oil 1 cup Fresh herb salad (use mild herbs only) 1 cup Hoisin sauce 1 tablespoon Finely-chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Season the Porcini with Bayou Blast. In a mixing bowl, whisk the egg, flour, cornstarch, and soda water together. Whisk the batter until smooth. Season the batter with salt and pepper. Dip each mushroom in the batter, letting any excess drip off. Fry a couple of mushrooms at a time until golden brown, about 2 minutes. Stir the mushrooms occasionally for overall browning. Remove the mushrooms from the fryer and drain on a paper-lined plate. Season the mushrooms with the Creole seasoning. In a small mixing bowl, toss the sesame oil with the herb salad. Season the salad with salt and pepper. Spoon the hoisin sauce in the center of the plate and around the rim. Mound the tempura mushrooms in the center of the sauce. Top with the herb salad. Garnish with parsley. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 10g Total Fat; (24% calories from fat); 7g Protein; 67g Carbohydrate; 49mg Cholesterol; 1051mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Roasted Peppers Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large red peppers -- roasted, seeded, and cut into 1" strips Salt -- to taste Freshly ground black pepper -- to taste 2/3 cup all-purpose flour 1/2 cup cornstarch 1 large egg -- beaten 1 cup ice-cold soda water 1/2 teaspoon salt Preheat the fryer to 350 degrees. Season the peppers with salt and pepper. Set aside. In a mixing bowl, combine the remaining ingredients together and mix well. Dip each slice of pepper in the batter, coating completely and letting the excess drip off. Carefully lay the peppers in the hot oil. Fry until crispy and slightly golden, about 2 minutes. Fry in batches. Remove and drain on paper towels. Season with salt. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 2g Total Fat; (7% calories from fat); 5g Protein; 38g Carbohydrate; 47mg Cholesterol; 285mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Softshell Crabs With Oriental Salad Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Crab Salads/Dressings Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Softshell crabs Emeril’s Essence -- see * Note 1 Egg -- beaten 2/3 cup Flour 1/2 cup Cornstarch 1 cup Cold soda water Salt -- to taste Freshly-ground black pepper -- to taste === ORIENTAL SALAD === 2 cups Angel hair pasta -- cooked, and tossed -- with olive oil 1/2 cup Julienned red peppers 1/2 cup Julienned yellow peppers 1/4 cup Julienned red onions 1/2 cup Julienned napa cabbage 2 tablespoons Chopped cilantro 2 tablespoons Sesame oil 1 tablespoon Soy sauce 1/4 cup Chopped peanuts Salt -- to taste Freshly-ground black pepper -- to taste === GASTRIQUE === 1 cup Sugar 1/2 cup Rice wine vinegar 1/4 cup Fresh orange juice 1/4 cup Fresh lemon juice === GARNISH === 2 tablespoons Chopped peanuts 2 tablespoons Chopped chives 3 Long chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the deep-fat fryer. For the salad: In a mixing bowl, combine all the ingredients together. For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate. To assemble, mound the salad in the center of the platter. Arrange the softshell crabs around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Emeril’s Essence and the long chives. This recipe yields 2 servings. Comments: The original recipe title as listed is “Tempura Softshell Crabs With Oriental Salad And Citrus Gastrique”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1396 Calories (kcal); 31g Total Fat; (20% calories from fat); 29g Protein; 255g Carbohydrate; 94mg Cholesterol; 561mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Softshells With Oriental Salad And Citrus Gastrique Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sugar 1/2 cup Rice wine vinegar 1/4 cup Fresh orange juice 1/4 cup Fresh lemon juice 1 tablespoon Olive oil 1/2 cup Julienned red bell peppers 1/2 cup Julienned yellow bell peppers 1/4 cup Chopped red onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Julienned Chinese cabbage 2 teaspoons Chopped garlic 1/4 pound Angel hair pasta -- cooked until tender and tossed with 1 tablespoon Olive oil 2 tablespoons Sesame oil 1 tablespoon Soy sauce 2 tablespoons Chopped fresh cilantro leaves 1/4 cup Chopped peanuts 4 large Soft-shell crabs Vegetable oil -- for deep frying 2/3 cup Flour 1/2 cup Cornstarch 1 large Egg -- beaten 1 cup Ice-cold soda water Bayou Blast -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juices, bring to a boil, and cook until reduced by three-fourths, or the mixture has thickened like syrup. Remove from the heat and pour the mixture into a small glass bowl. Let cool completely. Heat the olive oil in a medium-size saute pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta and toss well. Add the sesame oil, soy sauce, cilantro, and peanuts, season with salt and pepper, and toss again. Set aside. To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Season with salt and pepper. Preheat the fryer. In a medium-size mixing bowl, combine the flour, cornstarch, egg, and soda water and mix well to make a smooth batter. Season with salt and pepper. Dip each crab into the tempura batter, shaking off any excess. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top-side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Bayou Blast. To serve, mound the cabbage mixture in the center of a platter. Arrange the crabs around the cabbage mixture. Drizzle the gastrique over the entire platter and garnish with the parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 643 Calories (kcal); 20g Total Fat; (27% calories from fat); 10g Protein; 109g Carbohydrate; 47mg Cholesterol; 278mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Beaten egg 2/3 cup Flour 1/2 cup Cornstarch 1 cup Cold soda water 1 teaspoon Salt 2 dozen Florida stone crabs -- with shell cracked, removed, and meat exposed Oil -- for frying === TARTAR SAUCE === 1 Egg Juice of one lemon Juice of one lime 2 teaspoons Dijon mustard 1/4 cup Minced onions 2 teaspoons Black pepper 1 cup Olive oil Salt -- to taste Freshly-Ground black pepper -- to taste Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Let the batter sit for 10 minutes to rest. Using the back of a French knife, crack the crab shell and expose the meat. In a food processor, combine all of the tartar sauce ingredients except for the olive oil. Pulse until smooth. With the machine running, slowly add the olive oil in a steady stream. Season with salt and pepper. The mixture should be thick. Dip the exposed meat part of stone crab in the tempura batter. Fry the stone crabs for about 3 to 4 minutes, or until slightly golden-brown. Remove the stone crabs from the oil and drain on a paper-lined plate. Season with salt and pepper and serve with the tartar sauce. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 639 Calories (kcal); 55g Total Fat; (77% calories from fat); 4g Protein; 32g Carbohydrate; 47mg Cholesterol; 581mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tequila And Lime Pork Spareribs Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pork Spareribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pork spareribs rack - (abt 3 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Olive oil Juice from 4 limes 1/2 cup Tequila 1/4 cup Finely-chopped onions 2 tablespoons Minced garlic 2 medium Jalapenos -- stemmed, seeded, and finely chopped 2 tablespoons Finely-chopped fresh cilantro leaves Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat-side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat-side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs. This recipe yields 2 to 3 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C20) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-29-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1100 Calories (kcal); 108g Total Fat; (98% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tequila Lime Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup White tequila 2 tablespoons Freshly-squeezed lime juice 2 tablespoons Minced shallots 1 teaspoon Minced garlic 1 tablespoon Chopped fresh cilantro 1/2 teaspoon Salt 3 turns Freshly-ground black pepper 1/4 cup Heavy cream 8 tablespoons Unsalted butter - (1 stick) -- at room temperature -- cut up Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately. This recipe yields 1 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 22g Total Fat; (86% calories from fat); 2g Protein; 6g Carbohydrate; 82mg Cholesterol; 1092mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tex-Mex Gooey Casserole Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 cups Chopped onions 1 pound Ground beef 1 pound Diced stew meat 1 tablespoon Chopped garlic 2 tablespoons Chili powder 2 teaspoons Cumin Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Tomato paste 4 cups Peeled, seeded, chopped tomatoes 3 cups Beef stock 10 Flour tortillas 2 cups Grated Medium Cheddar cheese 2 cups Grated Monterey Jack cheese Preheat the oven to 375 degrees. Grease a 9- by 9- by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheeses. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese.) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 697 Calories (kcal); 32g Total Fat; (41% calories from fat); 25g Protein; 76g Carbohydrate; 64mg Cholesterol; 1801mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Curry And Shrimp Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Medium shrimp 1 small Yellow onion -- quartered 1/2 Fresh lemon 1 Bay leaf 5 cups Water Salt -- to taste 2 tablespoons Masamam Curry Paste - (to 3 tbspns) -- see * Note 2 tablespoons Vegetable oil 1/4 cup Minced onions 1 Roasted red pepper -- small diced 1/2 teaspoon Chopped garlic 2 tablespoons Coconut milk 2 tablespoons Chiffonade fresh Thai basil leaves * Note: See the "Masamam Curry Paste" recipe which is included in this collection. Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp with the Masamam Curry Paste. In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C22) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 12g Total Fat; (38% calories from fat); 35g Protein; 6g Carbohydrate; 259mg Cholesterol; 263mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Latin Quarter’s Seafood Ceviche Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound weakfish -- medium diced 1 pound raw shrimp -- medium diced 1/2 ounce lemon juice 1/2 ounce lime juice 1/2 ounce orange juice 2 tablespoons chopped cilantro 2 tablespoons chopped parsley 1/4 cup small-diced jalapeños 2 tablespoons salt 1 tablespoon freshly-ground black pepper 2 sweet potatoes -- peeled, sliced into thin rounds, and steamed 2 jalapeños -- sliced into rounds 1 lime -- cut into wedges 1 lemon -- cut into wedges Cilantro sprigs Romaine lettuce leaves Plantain chips, 3" long Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, sliced jalapeños, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeño, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D35) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g Protein; 83g Carbohydrate; 0mg Cholesterol; 12833mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe courtesy of The Latin Quarter Restaurant Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Queens Sauce Recipe By :Mary Land Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint heavy cream 3 large eggs 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 cup brandy or whiskey On the top of the double boiler place the cream and eggs. Beat well. Add the sugar and vanilla. Stir constantly for 10 minutes. Slowly add the brandy or whiskey. Serve in silver goblets. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D02) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 556 Calories (kcal); 47g Total Fat; (75% calories from fat); 7g Protein; 29g Carbohydrate; 303mg Cholesterol; 87mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "New Orleans Cuisine", by Mary Land Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Three Cheese Focaccia Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Active dry yeast - (1/4 oz) 1 tablespoon Sugar 1 cup Warm water -- (about 110 degrees) 1 teaspoon Salt 3 1/2 cups All-purpose flour 2 teaspoons Olive oil 3 tablespoons Kosher salt 2 tablespoons Coarsely-ground black pepper 11 ounces Fresh ricotta cheese -- room temperature 2 large Eggs 4 ounces Salami -- julienned 6 ounces Mozzarella cheese -- grated, and at room temperature 1/3 cup Grated Parmigiano-Reggiano cheese 1 tablespoon Minced garlic 1 tablespoon Finely-chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 350 degrees. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden-brown. Slice the bread into 8 to 12 pieces. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A40 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 11g Total Fat; (29% calories from fat); 14g Protein; 45g Carbohydrate; 75mg Cholesterol; 2637mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three Chocolate Bark With Spiced Pecans And Dried Cherries Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons Butter 1/2 cup Brown sugar 2 cups Pecan pieces Salt -- to taste Cayenne pepper -- to taste 1 pinch Nutmeg 1 pinch Cinnamon 1 pound Semisweet chocolate -- cut into pieces 1 pound Milk chocolate -- cut into pieces 1 pound White chocolate -- cut into pieces 2 cups Dried cherries -- rehydrated, chopped Preheat the oven to 400 degrees. In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces. Fill three small saucepans half way up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chips into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve. This recipe yields about 4 pounds of bark. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B08 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 8732 Calories (kcal); 514g Total Fat; (48% calories from fat); 77g Protein; 1138g Carbohydrate; 317mg Cholesterol; 1383mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 16 Fruit; 103 Fat; 59 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three Potato Gratin Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 2 Garlic heads -- split in half 1 quart Cream 1 pound White potatoes -- peeled, and cut into 1/4" slices 1 pound Sweet potatoes -- peeled, and cut into 1/4" slices 1 pound Red potatoes -- peeled, and cut into 1/4" slices 2 cups Grated Parmigiano-Reggiano cheese -- plus 2 tablespoons Grated Parmigiano-Reggiano cheese -- for garnish Salt -- to taste Freshly-ground white pepper -- to taste 2 tablespoons Chopped chives Preheat oven to 400 degrees. Grease an oval souffle dish with the butter. In a saucepan, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Strain the garlic from the cream and pour over the potatoes. Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Garnish with 2 tablespoons each of cheese and chopped chives. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 32g Total Fat; (65% calories from fat); 6g Protein; 32g Carbohydrate; 108mg Cholesterol; 70mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three-Tiered Braided Christmas Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SUN-DRIED TOMATO PASTE === 1 cup Water 1/4 cup Whole sun-dried tomatoes 3 tablespoons Olive oil 2 teaspoons Chopped garlic 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper === PESTO === 1 cup Fresh basil leaves - (lightly packed) 2 tablespoons Pine nuts 1/2 teaspoon Chopped garlic 1/4 teaspoon Freshly-ground black pepper 1/4 teaspoon Salt 3 tablespoons Olive oil 2 tablespoons Freshly-grated Parmigiano-Reggiano cheese === TAPENADE === 20 Kalamata olives - (abt 3/4 cup) -- pitted 1 Anchovy fillet 2 teaspoons Chopped garlic 2 tablespoons Olive oil 1/4 teaspoon Freshly-ground black pepper === DOUGH === (YOU NEED THREE BATCHES OF THIS DOUGH) 1 envelope Dry yeast - (1/4 oz) 1 tablespoon Sugar 1 cup Warm water -- (about 110 degrees) 1 teaspoon Salt 3 1/2 cups Bleached all-purpose flour 1 teaspoon Vegetable oil 1 large Egg -- beaten 3 teaspoons Kosher salt 1/4 teaspoon Coarsely-ground black pepper TO MAKE THE PASTE: Combine the water and tomatoes in a small saucepan over medium-high heat. Bring to a boil and cook until softened, about 5 minutes. Drain well. Transfer to a food processor or blender, add the olive oil, garlic, salt and pepper, and process. Puree until the mixture is smooth, about 15 seconds. Set aside. TO MAKE THE PESTO: Combine all the ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside. TO MAKE THE TAPENADE: Combine all its ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside. TO MAKE THE DOUGH: Combine the yeast, sugar, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the sun-dried tomato paste (or pesto or tapenade), salt, and flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. TO ASSEMBLE: Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Join the ends of each bread loaf and pinch all three together. Begin braiding, lapping each loaf one at a time over the other, then pinch the remaining ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on the baking sheet. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. With a pastry brush, brush the beaten egg evenly over the bread. Combine the kosher salt and pepper and sprinkle over the top of the bread. Bake until lightly brown, 45 to 50 minutes. Remove from the oven and cool on a rack. This recipe yields 1 large braided bread. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1233 Calories (kcal); 126g Total Fat; (90% calories from fat); 12g Protein; 20g Carbohydrate; 190mg Cholesterol; 9590mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 24 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tin Can Margaritas Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lime -- cut in wedges Coarse salt -- for glasses 1 large can Frozen limeade 1 full can Good-quality tequila 1/2 can Triple-sec 1/2 can Lemon juice Ice Rub rims of glasses with a lime wedge; place salt in a saucer and dip rims. In a pitcher combine remaining ingredients, stir well and fill up with ice. Serve in salt-rimmed glasses with lime wedges. This recipe yields 1 pitcher. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tiramisu Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === HOT MILK SPONGE === 1/4 cup Milk 2 teaspoons Butter 1 1/4 cups Flour 1 teaspoon Baking powder 3 Eggs 1 1/4 cups Sugar 3 Egg yolks === MASCARPONE CREAM === 1/2 cup Espresso coffee -- plus 2 tablespoons Espresso coffee 1/2 cup Hot water -- plus 2 tablespoons Hot water 3 tablespoons Grand Marnier 1 cup Mascarpone cheese 2 tablespoons Rum 3 Eggs -- separated 6 tablespoons Sugar 1 cup Heavy cream 1/4 teaspoon Vanilla 1 pinch Salt Cocoa powder Powdered sugar Preheat the oven to 350 degrees. Grease and lightly flour an 8- by 11-inch sheet tray. Heat milk and butter until the butter melts. Stir the flour and baking powder together. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. Fold in the flour mixture and the milk. Pour into the prepared pan. Bake for 10 minutes. Combine the espresso, water and the Grand Marnier, set aside. Combine the mascarpone and the rum in a large bowl, beat until smooth. In a medium bowl beat the eggs yolks, and 3 tablespoons of the sugar together until smooth, set over a hot water bath and beat for 3 minutes until light and foamy. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside. Whip the cream until the cream holds a firm shape. Fold in vanilla. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream. Then fold the whipped cream into the remaining mascarpone mixture. Set aside. Beat the egg whites and salt on medium until foamy. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg whites, all at once into the mascarpone. To assemble: Cut the sponge cake in half crosswise. Place in a pan large enough to fit the halved sponge cake snugly. Moisten the cake with half of the espresso mixture. Top with half of the mascarpone mixture, spreading it out evenly. Sprinkle generously with cocoa powder, and powdered sugar. Top with the other half of the sponge cake layer. Moisten with the remaining espresso mixture. Top with the remaining mascarpone mixture, spreading evenly. Sprinkle generously with the cocoa powder and powdered sugar. Refrigerate, uncovered, for 2 hours. Serve with Espresso Creme Anglaise. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4084 Calories (kcal); 194g Total Fat; (44% calories from fat); 70g Protein; 482g Carbohydrate; 2271mg Cholesterol; 1272mg Sodium Food Exchanges: 8 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 22 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Toasted Almond And Dried Cherry Nougat Recipe By :Emeril Lagasse Serving Size : 48 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 1/2 cups light corn syrup 1 pinch salt 1/4 cup water 2 egg whites 2 sticks butter -- at room temperature 1 cup chopped toasted almonds 1/2 cup dried cherries -- reconstituted, and roughly chopped In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water. Cook, stirring, until sugar is dissolved. Cook, without stirring, until the mixture reaches the hard ball stage, ( 250 to 260 degrees). This is when a small amount of the mixture dropped in cold water forms a hard ball. In the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry. While the machine is running and in a steady stream, add 1/4 of the syrup to the egg whites, and continue whipping until mixture holds its shape. Place the syrup back over the heat and cook until the hard crack stage is reached, 300 degrees. This is when the mixture separates into hard and brittle threads when dropped in cold water. With the machine running and in a steady stream, add the remaining syrup to the egg white mixture and continue whipping until the mixture holds is shape. Add the butter, a tablespoon at a time and whip until very thick and satiny. Fold in the almonds and cherries. Press into a buttered 8- by- 8 by 2-inch pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2- by 1-inch pieces. Wrap each piece individually in waxed paper. This recipe yields about 4 dozen candies. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D22) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-18-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 4g Total Fat; (32% calories from fat); trace Protein; 17g Carbohydrate; 10mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Toasted Croutons Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread - (abt 8" dia by 15" long) -- ends trimmed, and cut crosswise into 1/4" thick slices 5 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with the salt and pepper. Turn the slices over, brush with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 minutes. Remove from the oven and let cool completely before serving. This recipe yields about 32 croutons. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D21) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "32 croutons" - - - - - - - - - - - - - - - - - - - Per serving: 597 Calories (kcal); 68g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, (William Morrow, 1999) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Tomatillo-Chipotle Spread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Condiments Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Tomatillos -- roughly chopped 1 teaspoon Minced garlic 1/2 teaspoon Honey Salt -- to taste 4 Chipotles en Adobo sauce 1 tablespoon Adobo sauce 1/3 cup Chopped cilantro 4 six-inch Flour tortillas 8 ounces Rare roast beef -- thinly sliced Corn chips Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds. Spread the flour tortillas with a generous coating of spread. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping. This recipe yields 2 cups of spread. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 12g Total Fat; (39% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 193mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato And Cheese Tart Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Brunch Tarts Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sheet Puff pastry 6 Eggs 1 cup Cream 2 tablespoons Butter -- melted 2 cups Peeled, seeded and diced tomatoes -- (tomato concasse) 1 cup Parmesan or Swiss cheese 1 tablespoon Chopped oregano Salt -- to taste Freshly-ground black pepper -- to taste pepper Preheat oven to 350 degrees. Roll out puff pastry to fit inside a 10-inch shallow tart pan. Crimp edges and thoroughly prick bottom of shell with a fork. In a small bowl lightly beat eggs, add cream and mix well. Add remaining ingredients and adjust seasonings to taste. Pour into tart shell and bake for 45 minutes to 1 hour, or until firm. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2156 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 32g Total Fat; (79% calories from fat); 11g Protein; 8g Carbohydrate; 348mg Cholesterol; 193mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato And Fresh Mozzarella Focaccia Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Warm water 2 teaspoons Dry yeast 4 cups Flour 1/4 cup Olive oil -- plus 2 tablespoons Olive oil 3 tablespoons Chiffonade of basil 3 Creole or Beefsteak tomatoes -- sliced 1/4" slices 10 slices Fresh Mozzarella cheese - (1 oz ea) Salt -- to taste Freshly-ground white pepper -- to taste Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 425 degrees. Position the rack in the center of the oven with a baking stone. Oil a baking sheet. In a large bowl, dissolve 1 teaspoon yeast into 1/2 cup water until the mixture is cloudy, about 10 minutes. Add 3/4 cup flour. Cover with plastic and let stand until the mixture is bubbly, about 45 minutes. In a small bowl, dissolve 1 teaspoon yeast into 1 cup water. Again let the mixture stand for about 10 minutes. In a large bowl, stir dissolved yeast mixture and 1/4 cup olive oil into sponge mixture. Stir in 1 cup flour. Stir in 2 tablespoons of basil, garlic, and 2 teaspoons salt. Add the remaining flour in 2 batches, mixing the flour into the mixture thoroughly. Form the dough into a ball. Place the dough in an oiled bowl and let the dough rise in a warm place until doubled in size, about 1 hour. Turn the dough out onto the prepared pan. Press the dough out to cover the bottom of the pan. Cover the dough with plastic and let the dough stand for about 10 minutes. Press the dough out again and let the dough rise until double in size, about 1 hour. Season each slice of tomato and cheese with salt and white pepper. Arrange the tomatoes on top of the dough. Arrange the cheese on top of the tomatoes. Sprinkle with remaining basil. Bake the focaccia until the bread is golden and crisp, about 25 minutes. Remove from the oven and cut into slices. Place on a platter and garnish with Emeril's Essence. This recipe yields 1 focaccia loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2365 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 2560 Calories (kcal); 86g Total Fat; (30% calories from fat); 55g Protein; 385g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 25 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato And Zucchini Gratin Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Tomatoes Vegetables Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Creole or beefsteak tomatoes -- cut 1/4" slices 1 pound Zucchini -- cut 1/4" slices 3 tablespoons Olive oil 1 cup Fine bread crumbs 1/2 cup Finely-chopped mild herbs (basil, chervil, tarragon, etc.) 1/2 cup Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === Emeril's Essence -- see * Note Chopped fresh parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top of the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with Emeril's Essence and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2359 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 10g Total Fat; (84% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Butter Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup French Tomato Sauce -- see * Note 2 tablespoons Balsamic vinegar 1 tablespoon Chopped shallots 1 tablespoon Chopped parsley 1/2 pound Cold butter -- cubed into 1" pieces Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "French Tomato Sauce" recipe which is included in this collection. In a small nonreactive saucepan, heat the tomato sauce, vinegar, and shallots until they form a thick paste, measuring about 1/4 cup. Now slowly whisk in the cold butter, a few cubes at a time into the reduced sauce. Make sure to completely incorporate each addition of butter before adding any more. Once all the butter is incorporated, stir in the parsley and adjust the seasonings. Serve on top of potato pancakes, fish, or chicken. This recipe yields just over 1 cup of butter. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2200 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1641 Calories (kcal); 184g Total Fat; (98% calories from fat); 2g Protein; 4g Carbohydrate; 497mg Cholesterol; 1879mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Chili Sauce Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 cup chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 5 cups diced peeled seeded vine-ripened tomatoes 1/2 small jalapeño -- stemmed, chopped 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon freshly-ground cloves 2 cups white vinegar In a medium nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes. Season with salt and pepper. Sauté for 1 minute. Add the jalapeño, remaining spices and vinegar. Bring to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove from the heat and cool completely. Pour the mixture into a sterilized 1 quart canning jar. Process the jar according to basic canning procedures. Can be used the next day or will keep for up to 1 month under refrigeration. This recipe yields 1 quart. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 14g Total Fat; (40% calories from fat); 2g Protein; 44g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Confit Recipe By :Daniel Boulud Serving Size : 0 Preparation Time :0:00 Categories : Condiments Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil Salt -- to taste Freshly-ground white pepper -- to taste 3 garlic cloves -- peeled, split, germ removed, and finely sliced 10 basil leaves -- torn 4 sprigs thyme -- leaves only 2 bay leaves -- broken 20 ripe plum tomatoes -- peeled 1/4 teaspoon sugar - (to 1/2 tspn) Center a rack in the oven and preheat the oven to 200 degrees. Line a baking sheet with foil and pour about 2 tablespoons olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a little of the garlic, basil, thyme, and bay leaves over the oil. Cut each tomato lengthwise in half and carefully, with your fingers or a tiny spoon, remove the seeds. Lay the tomato halves cut-side down in the pan, wiggling the tomatoes around if necessary so that each tomato has a floss of oil on its cut side. Using a pastry brush, give the tops of the tomatoes a light coat of olive oil. Season the tops of the tomatoes with salt and pepper and a little sugar, and scatter over the rest of the garlic, basil, thyme, and bay leaves. Slide the pan into the oven and bake the tomatoes for 2 1/2 hours, or until they are very tender but still able to hold their shape; turn the tomatoes over at half-time and open the oven for just a second every 30 minutes or so to get rid of the moisture that will build up in the oven. Cool the tomatoes to room temperature on their pan. When the tomatoes are cool, transfer them to a jar, stacking them neatly. Pour whatever oil remains in the pan over the tomatoes and then, if you plan to keep the tomatoes longer than 1 or 2 days, pour in enough olive oil to cover and refrigerate. This recipe yields 40 tomato halves. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "40 halves" - - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 42g Total Fat; (85% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Daniel Boulud’s Café Boulud Cookbook", by Daniel Boulud and Dorie Greenspan, (Scribner, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Fondue Recipe By :Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced shallots or scallions 2 tablespoons Butter 2 1/2 cups Chopped fresh tomato pulp -- more or less 4 tablespoons Drained, seeded canned Italian plum tomatoes Salt -- to taste Freshly-ground black pepper -- to taste Fresh herbs, such as fresh basil and parsley, or tarragon -- to taste (or use dried tarragon, oregano, thyme) Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs. Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - JULIA CHILD'S MENU COOKBOOK by Julia Child From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 23g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Marinated Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Red skin potatoes -- quartered 4 cups Water 1 cup White wine vinegar 1 tablespoon Salt === MARINADE === 1 1/2 cups Finely-chopped tomatoes 1/2 cup Finely-chopped onions 2 tablespoons Dijon mustard 2 tablespoons Chopped thyme 1 tablespoon Chopped garlic 1/2 cup Olive oil 2 tablespoons White wine vinegar 1 teaspoon Salt 1/2 teaspoon Freshly-ground black pepper Place the potatoes in a medium pot with the water, vinegar, and salt. Bring to a boil, and simmer until they are tender. (The vinegar adds flavor as well as helps the potatoes to keep their shape even after they are tender.) When the potatoes are tender, drain and allow to cool for 10 minutes. Meanwhile, in a medium bowl combine the tomatoes, onions, mustard, thyme, garlic, olive oil, vinegar, salt, and pepper. Mix well. Pour into a zip-lock baggie. Place the still warm potatoes into the bag and coat. Allow the potatoes to sit until they are room temperature, seal the bag and into the cooler they go. The potatoes will absorb more flavor if they are still warm when added to the marinade. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2192 broadcast 08-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 18g Total Fat; (91% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1489mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Mirliton Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pickles/Relishes Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Mirliton (chayote) (or 1 large cucumber) 1/4 cup Chopped tomatoes, in 1/4” dice 1/4 cup Finely-chopped red onions 2 teaspoons Finely-chopped fresh dill 3/4 teaspoon Salt Freshly-ground black pepper Bring a large pot of water to a boil over high heat and add chayote; simmer until tender, 35 to 45 minutes; peel, seed and cut in 1/4-inch dice. If using a cucumber, simmer until fork-tender, about 20 minutes; peel, cut in half vertically, scoop out seeds and dice. You should have a generous cup of chayote or cucumber. Combine chayote with tomatoes, onions, dill, salt and 8 turns of pepper in a small bowl. Serve with seafood dishes. This recipe yields 1 2/3 cups of relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-014 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1599mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Stack Salad w Roasted Tomato Vin. & Fried Grn Tomat Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Italian Roma tomatoes -- cut in half 2 tablespoons Olive oil Emeril's Essence -- see * Note 2/3 cup Extra-virgin olive oil 1/3 cup Balsamic vinegar 3 tablespoons Chiffonade of basil 1/2 small Red onion -- julienned Salt -- to taste Freshly-ground black pepper -- to taste 1 Beef-steak tomato -- cut into 6 slices 1 Yellow beef-steak tomato -- cut into 6 slices 8 slices Fresh mozzarella cheese 4 cups Assorted baby greens 4 Fried green tomatoes -- for top of salad Black pepper -- for the rim Edible flowers -- for garnish * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8 to 10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes. Season the vinaigrette with salt and pepper. Season each side of the beef-steak tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2392 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 389 Calories (kcal); 43g Total Fat; (96% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato, Shallot, And Cucumber Salad Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Peeled shallots -- halved if large 1/2 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Tomatoes - (2 medium tomatoes) -- cut into wedges 1 large Cucumber -- peeled, seeded, -- sliced 1/2" pieces 2 tablespoons Balsamic vinegar 1 tablespoon Chopped tarragon Preheat the oven to 400 degrees. Toss the shallots with 1 tablespoon olive oil and season with salt and pepper. Roast for 12 minutes. Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil and season. Toss with the tomatoes and cucumbers. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2193 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 999 Calories (kcal); 108g Total Fat; (95% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomatoes - Blanching And Concaise Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Italian Roma tomatoes -- (1 to 2) 1 Beef-steak tomatoes -- (1 to 2) 1 Yellow tomatoes -- (1 to 2) Bring a pot of water to a boil. With a paring knife, cut out the core of the tomato. Turn the tomato over and cross slash the bottom of the tomato. Immerse the tomato in boiling water for about 10 seconds, depending on the ripeness, or until the skin starts to curl and blister. Remove the tomatoes from the water and shock in an ice-water bath. Using a knife, peel the skin off the tomatoes. To seed the tomato, gently squeeze the seeds out. For concaise, using a French knife, cut the tomato in half, slice, and roughly chop. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2392 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Tortilla Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE STOCK === 1 whole chicken - (4 to 5 lbs) -- innards removed, and rinsed Salt -- to taste 1 large onion -- chopped 1 cup medium-diced carrots 1 cup medium-diced celery 4 garlic cloves 2 bay leaves 1 teaspoon crushed red pepper 8 cups water === FOR THE SOUP === 8 corn tortillas - (7" dia) -- see recipe Vegetable oil, for frying 2 cups chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon dried oregano leaves 1 tablespoon chopped garlic 1 bay leaf 1 jalapeño, seeded and minced 2 cups chopped peeled and seeded fresh tomatoes -- (about 6 to 8 Romas) 1/4 cup chopped fresh cilantro leaves === GARNISHES === 1 large avocado -- peeled and diced 2 fresh limes -- cut into quarters 1 tablespoon chopped fresh cilantro leaves For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside. For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Sauté until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeño. Continue to sauté for 1 minute. Stir in the tomatoes. Season with salt and pepper. Sauté for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm. This recipe yields about 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-02-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 5g Total Fat; (50% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tournedos Of Beef With Morel Mushroom Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil for cooking 4 Beef tournedos - (4 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1/4 pound Morel mushrooms -- cut into rings 1 tablespoon Minced shallots 2 ounces Madeira 1 teaspoon Minced garlic 1 cup Beef stock 2 tablespoons Finely-chopped tomatoes 1 tablespoon Unsalted butter Heat the oil in a medium saute pan. Season the beef on both sides and sear it until crispy. Turn it over and add the mushrooms. Moving the mushrooms around with a wooden spoon, allow them to cook with the beef for 2 minutes. Remove the beef, add the shallots, cook for 1 minute. Add the Madeira -- CAREFUL, it will flame. When the flame dies down, add the garlic and stock. Add the meat back to the pan and reduce for 3 minutes. Finish by adding the tomatoes, butter, and adjusting the seasonings. This recipe yields 2 entree servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 6g Total Fat; (82% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 1065mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tournedos Rossini With Chatue Potatoes Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices Fois Gras, 1/4" thick and 2" in diameter 24 slices Black truffles 1/2 cup Madeira Salt -- to taste Freshly-Ground black pepper -- to taste 18 Tourneed potatoes 6 Fillet mignon - (6 to 8 oz ea) 6 Canapes (rounds of white bread sauteed in butter) Salt -- to taste Freshly-Ground black pepper -- to taste 10 tablespoons Butter 2 tablespoons Arrowroot 2 cups Veal stock 1 tablespoon Finely-chopped parsley Preheat the oven to 400 degrees. Season the Foie Gras with salt and pepper. Place the Foie Gras in a shallow dish and cover with 1/4 cup of the Madeira. Soak the truffle slices in the remaining 1/4 cup of Madeira. Marinate the Foie Gras and truffles for 10 minutes. Remove the Foie Gras and truffle slices, reserve the Madeira. In a saute pan, melt 8 tablespoons of butter. Add the potatoes to the melted butter and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden-brown and tender, about 20 minutes, shaking the pan every five minutes. Season the fillets with salt and pepper. In a large saute pan, heat 2 tablespoons of butter. When the butter has melted, add the fillets and sear for 3 to 4 minutes on each side. Remove from the pan. Place the canapes in the saute pan and arrange the fillets on top. Place the pan in the oven and roast for 6 to 8 minutes for medium-rare. In a hot saute pan, sear the Foie Gras for 1 to 2 minutes on each side. Remove the foie Gras and drain on a paper-lined plate. Dissolve the arrowroot in 2 tablespoons of the reserved Madeira to form a slurry and set aside. Add the reserved Madeira, truffles and veal stock to the Foie Gras fat. Bring the liquid up to boil and whisk in the slurry. Boil the liquid for a couple of minutes and then reduce to a simmer. Cook the sauce for 3 to 4 minutes. Season with salt and pepper. To serve, remove the fillets and potatoes from the oven. Place the fillets in the center of each plate. Arrange three potatoes around each fillet. Top each fillet with a piece of seared Foie Gras. Spoon the sauce over the top of the Foie Gras and garnish with parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 19g Total Fat; (92% calories from fat); 1g Protein; 3g Carbohydrate; 52mg Cholesterol; 582mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tournedos With Bearnaise Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tournedos of beef - (3 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons vegetable oil 2 teaspoons butter === BEARNAISE SAUCE === 1 tablespoon chopped shallots 1 lemon -- juiced 1/4 cup distilled white vinegar 2 tarragon stems - (to 3) 1 egg yolk 1 teaspoon water 1/2 pound unsalted butter - (2 sticks) -- melted 2 tablespoons chopped tarragon 1/4 teaspoons salt 1/8 teaspoon freshly-ground white pepper Season tournedos well on all sides with salt and pepper. Heat a small skillet over medium-high heat until hot. Add the vegetable oil and the butter. Add the tournedos to pan and cook for 2 minutes on each side for medium-rare. Serve 2 tournedos per person, topped with the Bearnaise Sauce. For the Bearnaise Sauce: In a saucepan combine shallots, lemon juice, vinegar and tarragon stems and cook over medium heat until liquid has reduced to 2 tablespoons. Let reduction cool to room temperature. In a metal bowl, combine egg yolk, water and reduction over a pot of simmering water. Whisk well until egg mixture begins to form ribbons when whisk is lifted out of mixture. While continuing to whisk, drizzle in melted butter little by little until completely incorporated and sauce is thick. Add chopped tarragon, taste and season with salt and white pepper. This recipe yields 2 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A40) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 20g Total Fat; (88% calories from fat); 2g Protein; 4g Carbohydrate; 117mg Cholesterol; 311mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tourte De Blette Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Pies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PASTRY === 3 cups Flour 1/2 cup Sugar 1 pinch Salt 1/2 pound Unsalted butter -- softened 1/2 Lemon -- juice only === FILLING === 1 pound Swiss chard -- washed, remove stems 1 pound Spinach -- washed, remove stems 1/4 cup Sultanas (or raisins) 2 tablespoons Dark rum 1/3 cup Pine nuts -- toasted 1/2 cup Powdered sugar 2 whole Eggs -- beaten 1 Egg yolk beaten -- for crust 1 teaspoon Grated lemon zest 2 large Granny Smith apples -- peeled, cored, -- and thinly sliced Make the pastry: Sift the flour, sugar, and salt together. Stir in the butter, lemon juice, and eggs. Turn out onto a lightly floured surface and briefly knead. Shape into a ball and cover with a damp cloth. Chill for 1 hour. Bring a pot of water to a boil. Blanch the Swiss chard, and cook for 10 minutes, add the spinach and continue to cook for 5 more minutes. Run under cold water and drain. Squeeze out excess water and finely chop. Preheat oven to 375 degrees. In a small sauce pan cook the sultanas or raisins in the rum until almost all the rum is absorbed, about 2 minutes. Cool then mix with the Swiss chard, spinach, pine nuts, sugar, 2 eggs, and lemon zest. Lightly butter a 12-inch by 10-inch baking dish. Divide the dough into a one third piece and a two third piece. On a lightly floured surface, roll the two thirds portion of dough into 1/8-inch thick rectangle. Line the bottom and sides of the baking dish. Prick all over with a fork and add the Swiss chard mixture. Arrange the apples in a single layer over the chard. Roll out the remaining dough to 1/8-inch thick rectangle. Cover the filled baking dish with the dough. Crimp edges, trim excess and prick with a fork. Brush the top with the beaten egg yolk. Bake for 30 minutes or until the dough is crisp and golden. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 28g Total Fat; (45% calories from fat); 11g Protein; 65g Carbohydrate; 109mg Cholesterol; 202mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tourtière Du Saguenay (Deep Dish Meat Pie) Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Pot-Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE PASTRY === 2 cups all-purpose flour 1 teaspoon salt 3/4 cup lard -- cold 6 tablespoons ice cold water - (to 7 tbspns) === FOR THE FILLING === 1/2 pound pork shoulder -- cut 1/2" cubes 1/2 pound veal shoulder -- cut 1/2" cubes 1/2 pound beef shoulder -- cut 1/2" cubes 4 ounces salt pork -- cut 1/2" cubes 1 cup finely-chopped onions 1 tablespoon chopped garlic 2 medium potatoes -- peeled, and diced 1/2" cubes 2 teaspoons salt 1 teaspoon freshly-ground black pepper 1 egg -- beaten In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit for 1 minute. Using either a fork or your hands, carefully press the mixture together forming a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Using a meat grinder or an electric mixer fitted with a medium course die, grind the meat and fat together. In a mixing bowl, combine the ground meat, onions, garlic, salt and pepper. Mix well, cover and refrigerate overnight. Place the potatoes in a medium bowl and cover with water, cover and refrigerate overnight. Remove the dough from the refrigerator and place it on a lightly floured surface. Cut the dough in half and roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Combine the meat and potatoes together and mix well. Preheat the oven 350 degrees. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9- by 2-inch deep-dish pie pan. Spoon the meat mixture into the pie crust. Lay the second pie crust over the meat mixture. Crimp the edges and place in the oven. Bake for 30 minutes. Reduce the heat to 300 degrees and continue to cook for 1 1/2 hours. Remove from the oven and cool for 10 to 15 minutes before serving. Slice the pie into individual servings. Garnish with parsley. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D01) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 503 Calories (kcal); 36g Total Fat; (65% calories from fat); 13g Protein; 30g Carbohydrate; 87mg Cholesterol; 1043mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Ceviche Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Very fresh, white-fleshed ocean fish, such as cod 1/2 cup Fresh lime juice 1 1/2 tablespoons Minced serrano peppers 1/2 cup Chopped tomato 1/2 cup Small-diced avocado 1 tablespoon Minced onion 2 tablespoons Chopped fresh cilantro 1 tablespoon Olive oil 1/2 teaspoon Salt 8 Corn tortillas -- cut thick strips, and fried until crisp Lime wedges Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 350mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Corned Beef Hash Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Chopped onion 1/2 cup Chopped green pepper 3 cups Diced, cooked boiling potatoes -- (1/2” dice) 1 cup Diced corned beef -- (1/2” dice) 2 Eggs Bayou Blast -- see * Note Chopped parsley -- for sprinkling * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Preheat oven to 400 degrees. In an ovenproof skillet (preferably nonstick) heat oil with onions and green peppers over medium-high heat, 1 minute. Add potatoes and corned beef and saute, tossing to combine with vegetables, 3 minutes. When mixture begins to stick, moisten with 1/4 cup water and cook 1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture. Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into wells, season tops of eggs with Bayou Blast, and transfer to oven. Cook just until eggs are set and potatoes are nicely browned, 5 to 7 minutes. Serve directly from pan, sprinkled with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 11g Total Fat; (66% calories from fat); 6g Protein; 6g Carbohydrate; 187mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Koulibiaca Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2/3 cup white wine 1 bouquet garni 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 pound fresh salmon - (scant) -- skinned, boned 2 tablespoons unsalted butter 1/3 cup finely-chopped shallots 3/4 pound chopped mushrooms Salt -- to taste Freshly-ground black pepper -- to taste 1 package frozen puff pastry -- thawed 1 1/2 cups cooked rice 3 hard-boiled eggs -- chopped 1/4 cup chopped parsley 1/2 cup melted unsalted butter 1 egg yolk -- mixed with 1 tablespoon water In a saucepan, combine water, white wine, bouquet garni, salt and cayenne pepper to a boil. Add salmon and poach until cooked through, about 12 minutes. Remove saucepan from heat and set aside until salmon is completely cooled in the cooking liquid. In a skillet or sauté pan over medium-high heat, melt butter and add shallots and mushrooms. Season with salt and pepper and sauté until mushrooms are softened and shallots are translucent, about 4 minutes. Set aside to cool. On a lightly floured flat surface, roll out 2 puff pastry sheets to rectangles 1/4-inch thick. Refrigerate, covered, until ready to assemble koulibiaca. When all elements are cool, assemble koulibiaca: Preheat oven to 450 degrees. Place one of the rectangles of puff pastry on a flat surface. Leaving a narrow border all the way around, layer rice, then flaked salmon, then mushrooms, then eggs, then parsley making sure every layer is well-seasoned. Drizzle with a few tablespoons of the melted butter, then place second sheet of puff pastry on top of layered ingredients. Roll bottom edges up over top edge and pinch together decoratively. Brush top of koulibiaca with egg wash and bake for 30 minutes, or until golden brown. Serve hot with remaining melted butter. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A13) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 8g Total Fat; (43% calories from fat); 6g Protein; 16g Carbohydrate; 152mg Cholesterol; 396mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Red Beans And Rice Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Dried Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Peanut oil 1 small Smoked ham hock - (5 to 6 ozs) 1 pound Andouille sausage -- sliced 1/4” thick 1 cup Chopped onion 1 tablespoon Chopped garlic 1 pound Red beans -- soaked overnight 2 quarts Chicken broth 3 Bay leaves 1 tablespoon Bayou Blast -- see * Note 2 cups Cooked rice -- for serving 2 tablespoons Chopped parsley -- for serving * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a large heavy pot heat oil with ham hock and sausage over high heat; brown 1 minute. Add onion and garlic and cook until onions are tender, 5 minutes. Drain beans. Stir in beans and stock, bring to a boil, reduce heat to simmering and add bay leaves and Bayou Blast. Cover partially and cook, skimming occasionally, until beans are very tender, about 1 1/2 hours. Add more stock or water, if necessary. Remove ham hock, slice and return meat to beans. Taste and adjust seasoning with salt, pepper and Creole seasoning. To serve, ladle beans over a plate of hot rice and sprinkle with parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 5g Total Fat; (10% calories from fat); 26g Protein; 67g Carbohydrate; 0mg Cholesterol; 1039mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Southern Biscuits Recipe By :Recipe courtesy of Felicia Willett Serving Size : 0 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 tablespoons butter -- cold 1/2 cup solid vegetable shortening -- cold 1 cup milk Preheat the oven to 400 degrees. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1267 Calories (kcal); 34g Total Fat; (24% calories from fat); 34g Protein; 204g Carbohydrate; 95mg Cholesterol; 4288mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Trent’s Sriachi-Spiked Chicken Wings, Blue Cheese-Celery Crudite Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Chicken Poultry Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR WINGS === Vegetable oil -- for deep frying 4 pounds chicken wings -- rinsed, and patted dry with paper towels 1/2 cup sriachi chili sauce 1/4 cup Crystal Hot Sauce 8 ounces butter -- melted 1/2 lemon -- juiced 1 tablespoon hot pepper sauce === BLUE CHEESE AND CELERY CRUDITE === 8 ounces blue cheese 4 ounces cream cheese 1/2 lemon -- juiced 8 celery ribs -- cut on the bias into dipping-sized batons In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 35 degrees. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels. In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter, lemon juice and hot pepper sauce. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving. For Blue Cheese And Celery Crudite: In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery batons and spicy chicken wings. This recipe yields 6 to 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A03) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-07-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 844 Calories (kcal); 74g Total Fat; (78% calories from fat); 40g Protein; 4g Carbohydrate; 258mg Cholesterol; 1123mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Triglie Alla Livornese - Red Mullet Leghorn Style Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 small Red mullets -- cleaned Flour -- for dredging Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Olive oil 1 tablespoon Chopped garlic 1 small Onion -- finely chopped 1 Bay leaf -- crumbled 2 teaspoons Chopped fresh thyme 2 cups Peeled, seeded, pureed tomatoes 1 tablespoon Finely-chopped parsley With a cloth towel, wipe the mullets dry. Season the flour with salt and pepper. Roll the mullets in the flour. In a large saute pan, heat the olive oil. When the oil is hot, add the mullets and pan-fry the mullets for about 3 to 4 minutes on each side or until golden. Add the garlic, onions, bay leaf, thyme, and tomatoes. Season with salt and pepper. Bring the liquid up to a simmer and cook for about 5 minutes. Garnish the mullets with parsley. This recipe yields about 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 18g Total Fat; (94% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tripe Oporto Style Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tripe -- cooked, and cut into 1" pieces 1/2 pound veal shank - (to 3/4 lb) Salt -- to taste Freshly-ground black pepper -- to taste Water -- to cover 1/4 cup olive oil 1/4 pound cured ham -- small diced 1/2 pound chorizo sausage -- small diced 2 cups chopped onions 1 1/2 cups chopped carrots 2 tablespoons minced garlic 1/2 whole chicken -- cut into 6 pieces 1/4 cup Port wine 1 cup chicken stock 1/2 teaspoon ground cumin 2 teaspoons piri-piri sauce or crushed red pepper 2 bay leaves 1 cup dried white beans -- soaked overnight, cooked until tender, and drained 1/4 cup chopped parsley Season the tripe with salt and pepper. In a large saucepan, over medium heat, add the tripe and veal. Cover with water and bring to a boil. Reduce the heat to simmer and cook for 1 1/2 to 2 hours, or until tender. Drain and cool completely. Remove the veal from the shank and set aside. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the ham, and sauté for 1 minute. Add the sausage and continue to cook for 2 minutes. Add the onions, carrots, and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Season the chicken with salt and pepper. Add the chicken and sauté for 1 minute. Add the port, chicken stock, cumin, red pepper and bay leaves. Cover and simmer for 25 minutes. Add the tripe, veal, and beans. Continue to simmer for 20 minutes. Remove the bay leaves. Ladle into serving bowls and garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D25) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 772 Calories (kcal); 50g Total Fat; (61% calories from fat); 56g Protein; 17g Carbohydrate; 294mg Cholesterol; 1116mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tropical Fruit Beignet w Mango Coulis & Coconut Ice Cream Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fritters Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1 1/2 teaspoons Baking powder 1/2 teaspoon Salt 1/2 cup Milk 1 Egg 1 tablespoon Sugar 3 tablespoons Small-diced papayas 3 tablespoons Small-diced mango 3 tablespoons Small-diced pineapple 3 tablespoons Small-diced quava Oil -- for frying 2 whole Mangos -- peeled, seeded, -- and chopped Juice of one lemon 2/3 cup Water 1/2 cup Sugar 4 Quenelle scoops of coconut ice cream -- see * Note Powdered sugar -- in shaker 2 tablespoons Chiffonade of mint * Note: If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream. Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk. Fold in the small-diced fruit. Refrigerate for 1 hour. In a sauce pot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden-brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2352 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 3g Total Fat; (6% calories from fat); 8g Protein; 83g Carbohydrate; 51mg Cholesterol; 483mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Trout Almondine Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Worcestershire sauce 1/2 cup Chopped yellow onions 2 Bay leaves 2 Lemons -- peel and pith discarded and cut in half 3/4 cup Heavy cream 1 stick Unsalted butter -- plus 2 tablespoons Unsalted butter -- cut 1/2' chips 4 Trout fillets - (6 to 8 oz ea) Emeril's Essence -- see * Note 1 cup Flour 4 cups Small-diced peeled white potatoes -- (about 1/2" dice) Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Vegetable oil -- plus 2 tablespoons Vegetable oil 2 tablespoons Chopped garlic 1/4 cup Minced shallots 1/2 cup Fine dried bread crumbs 2 tablespoons Finely-chopped fresh parsley leaves 1 cup Sliced almonds 1 tablespoon Finely-chopped parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the Meunire sauce. Continue to saute for 1 minute. Remove from the heat. In a another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C13) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 990 Calories (kcal); 85g Total Fat; (74% calories from fat); 14g Protein; 51g Carbohydrate; 139mg Cholesterol; 616mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Trout Amandine With Creole Meuniere Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Gulf speckled trout fillets - (8 oz ea) -- skinned Emeril's Essence -- see * Note 1 cup Milk 2 cups Flour 2 tablespoons Butter 1/3 cup Olive oil 3/4 cup Worcestershire Sauce 2 whole Lemons -- skin, pith removed 2 Bay leaves 3/4 pound Cold butter -- cubed 1 cup Sliced almonds 1 tablespoon Chopped parsley 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Season the fillets with Emeril's Essence. Place the fillets in a glass bowl and cover with the milk. Cover the bowl and place in the refrigerator. Refrigerate for 1 hour. Remove the bowl from the refrigerator and drain. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating the fillets completely. In a large saute pan, heat 2 tablespoons of the butter and the olive oil together. When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden. Remove the fillets from the pan and drain on a paper-lined plate. Season the fillets with Essence. Set the fish aside. Pour the oil from the skillet, leaving the browned bits in the pan. Stir in the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Remove the lemon pith. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Stir in the almond slices. To serve, place one fillet in the center of each plate. Spoon the sauce over the fish and garnish with parsley and green onions. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 894 Calories (kcal); 76g Total Fat; (74% calories from fat); 12g Protein; 46g Carbohydrate; 140mg Cholesterol; 826mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Trout Fricasse Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Fresh Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Rainbow trout fillets - (7 to 8 oz ea) Rustic Rub -- see * Note 1/2 stick Butter 1/4 cup Flour 6 cups Julienne onion 1/4 cup Chopped celery 1/4 cup Chopped bell peppers Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 3 cups Water Juice of one lemon 2 tablespoons Chopped parsley 4 servings Cooked white rice -- hot * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which included in this collection. Season the fillets with Rustic Rub. In a large saute pan, melt the butter. Stir in the flour, stirring constantly for 5 to 6 minutes for a medium-brown roux. Add the onions, celery, and peppers. Season with salt, pepper, and cayenne. Cook for 6 to 7 minutes, stirring constantly, or until the vegetables are wilted. Add the water and stir until the mixture thickens, 6 to 7 minutes. Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook for 6 to 7 minutes or until the fish flakes easily with a fork. Add the parsley and remove from the heat. Serve over white rice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 12g Total Fat; (29% calories from fat); 6g Protein; 58g Carbohydrate; 31mg Cholesterol; 134mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Butter Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Butters Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Unsalted butter -- softened White truffle oil -- to taste Salt -- to taste In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1-inch thick. Wrap the log tightly and place in the refrigerator until ready to use. This recipe yields a 1 pound log of truffle butter. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Truffle Chips Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Potatoes Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds New or small red potatoes -- scrubbed Vegetable oil -- for frying Salt -- to taste Freshly-ground white pepper -- to taste 1 tablespoon White truffle oil 1 cup Grated Parmesan Reggiano cheese If you have one, use a mandoline to slice the potatoes paper-thin. Soak the slices in cool water for 30 minutes and drain. Pat dry completely with paper towels. Preheat the fryer to 360 degrees. Deep-fry the potatoes until golden brown, 3 to 5 minutes. Drain on paper towels. Season with salt and pepper. Transfer the potatoes to a large mixing bowl and toss with the truffle oil and cheese. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Truffle Chowder Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Bacon - (abt 10 slices) -- julienned 2 cups Chopped onions 1 cup Chopped celery 1 cup Diced carrot 1 1/2 teaspoons Salt 1/2 teaspoon Cayenne pepper 6 Bay leaves 3/4 cup White truffle flour 4 cups Sliced assorted Exotic mushrooms 7 cups Chicken stock 1 cup Extra-black truffle juice 2 cups Diced white potatoes 1 cup Half-and-half 1/2 cup Finely-chopped fresh parsley -- plus extra chopped parsley -- for garnish 1/4 teaspoon Tabasco pepper sauce 1 teaspoon Worcestershire sauce Drizzle of truffle oil 8 Parmesan cheese tuiles Shaved black truffles In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Add the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the mushrooms and saute for 2 to 3 minutes. Stir in the chicken stock and truffle juice and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Ladle the soup in a shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and parsley. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1844mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Consomme Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Egg whites 1 pound Ground lean chicken 1 Onion -- small diced 1/2 pound Carrots -- small diced 1/2 pound Leeks -- small diced 1/2 pound Celery -- small diced 1 cup Tomato puree 5 Black peppercorns 2 Bay leaves 1/2 bunch Parsley stems 3 Fresh thyme sprigs 1/2 cup Truffle scraps 1 gallon Chicken stock -- cold Salt -- to taste Hot Sauce -- to taste In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, spices, and truffle scraps together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the truffle mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms (the liquid should reach 160 degrees). Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt and hot sauce. This recipe yields 1 gallon. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2379 broadcast 05-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 925 Calories (kcal); 5g Total Fat; (5% calories from fat); 77g Protein; 96g Carbohydrate; 0mg Cholesterol; 36444mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Eggs Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Scallops Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dozen Eggs 1/2 cup Heavy cream 4 ounces Grated White Cheddar cheese A drizzle of truffle oil Salt -- to taste Freshly-ground white pepper -- to taste 12 Sea scallops -- cleaned 3 tablespoons Butter 12 slices Crispy bacon 1 White truffle Chopped chives -- for garnish In a mixing bowl, whisk the eggs, cream and half of the cheese together. Season with salt and white pepper. Drizzle in truffle oil to taste. Season the scallops with salt and pepper. In a large saute pan, over medium heat, melt one tablespoon of butter. When the butter has melted add the scallops and sear for 2 to 3 minutes on each side or until the scallops are slightly golden and have formed a nice crust. In another large saute pan, over medium heat, heat the remaining two tablespoons of the butter. When the butter has melted, add the egg mixture and scramble the eggs for about 2 to 3 minutes or until the eggs are soft and still runny. To assemble, place a spoonful of the eggs in the center of the plate. Arrange three scallops over the eggs. Lay three slices of bacon directly on top of the scallops, forming short of a triangle hat. Sprinkle some of the remaining cheese over the bacon. Garnish the plate with shaved truffles, drizzle of truffle oil, and chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 33g Total Fat; (74% calories from fat); 22g Protein; 3g Carbohydrate; 635mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Potatoes -- peeled, cubed 4 tablespoons Truffle Butter -- see * Note 1/2 cup Heavy cream Drizzle of truffle oil Salt -- to taste Freshly-ground white pepper -- to taste * Note: See the "Truffle Butter" recipe which is included in this collection. Cook the potatoes in salted water until tender. Mash the potatoes until smooth. Stir in the Truffle Butter and cream and mash until incorporated. Season the potatoes with a drizzle of truffle oil, salt and white pepper. This recipe yields 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 769 Calories (kcal); 44g Total Fat; (50% calories from fat); 12g Protein; 85g Carbohydrate; 163mg Cholesterol; 72mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Truffle Pizza Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Yeast 1 cup Warm water (110 degrees) 1/4 cup Olive oil 3 cups Flour - (to 4 cups) 2 teaspoons Salt 1 pound New potatoes -- thinly sliced, blanched 1 cup Julienned red onions 2 tablespoons Extra-virgin olive oil Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Grated Parmigiano-Regginao cheese Drizzle of truffle oil 2 tablespoons Chopped chives Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to form a paste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2- to 1-inch thick. Lightly brush the dough with olive oil. Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra-virgin olive oil. Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with chives. This recipe yields four 10-inch pizzas. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 21g Total Fat; (64% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 1074mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Potato Ravioli Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Chopped assorted wild mushrooms Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons Minced shallots 1 teaspoon Chopped garlic 1 cup Mashed potatoes 3 tablespoons Truffle oil 1 sheet Fresh pasta -- cut 8 equal squares 3/4 pound White potatoes -- peeled and cubed 8 cups Chicken stock 1/2 cup Heavy cream 4 ounces Parmesan cheese -- shaved 1 Black truffle -- shaved for garnish 1 tablespoon Chopped chives Bring a pot of salted water to a boil. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season with salt and pepper. Add the shallots and garlic and saute for 1 minute. Remove from the heat and turn into a mixing bowl. Combine the potatoes and 1 tablespoon of the truffle oil with the mushroom mixture. Blend the mixture until smooth. Spoon 1/4 cup of the mushroom mixture in the center of one pasta square. With a little water, lightly wet the edge of the pasta square. Place one pasta square directly on top of the filled square and seal the edges very tightly, so the filling does not escape during poaching. In a saucepan, combine the cubed potatoes and stock, bring up to a boil. Season with salt and pepper. Reduce to a simmer and cook for about 30 minutes, or until the potatoes are fork tender. Using a hand-held blender, puree the mixture until smooth. With the blender running, slowly drizzle in the remaining truffle oil and heavy cream. Re-season if needed. Poach the raviolis in the boiling water for about 3 to 4 minutes, or until they float to the surface and are tender. Remove the raviolis from the water and drain. Season the raviolis with salt and pepper. To serve, spoon the potato soup into a shallow bowl. Lay the raviolis in the center of the soup. Garnish with the shaved cheese, shaved truffles, and chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 25g Total Fat; (50% calories from fat); 19g Protein; 36g Carbohydrate; 82mg Cholesterol; 4967mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Risotto Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1 cup Mixed wild mushrooms -- sliced 2 cups Arborio rice 3 cups Mushroom broth 2 cups Heavy cream 2 Truffles -- shaved 2/3 cup Grated Parmigiano-Reggiano cheese Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 1 Truffle -- to shave 1/4 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped chives In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time. Add the cream, 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes. The rice is done when it is tender but still firm. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat. Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 854 Calories (kcal); 54g Total Fat; (56% calories from fat); 10g Protein; 82g Carbohydrate; 168mg Cholesterol; 69mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Risotto With Parmesan Croutons Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup chopped onions Salt -- to taste Freshly-ground white pepper -- to taste Freshly-ground black pepper -- to taste 6 cups chicken stock 1 teaspoon chopped garlic 1 pound Arborio rice - (2 cups) 1/3 pound assorted exotic mushrooms, such as shiitakes, chanterelles, or oysters -- wiped clean, and chopped 1 tablespoon butter 1/4 cup heavy cream 1/2 cup freshly-grated Parmigiano-Reggiano cheese 3 tablespoons chopped green onions, green part only 2 tablespoons white truffle oil 1 medium black truffle -- for shaving === PARMESAN CROUTONS === 1 egg 1 tablespoon fresh lemon juice 1 cup vegetable oil 1 teaspoon Dijon mustard 1 dash hot pepper sauce Salt -- to taste 1 cup freshly-grated Parmigiano-Reggiano cheese Freshly-ground black pepper -- to taste 1 tablespoon white truffle oil 10 slices day-old white bread -- crusts removed In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with the croutons and shaved truffles. For the Parmesan Croutons: Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor or blender, blend the egg and lemon juice together for 10 seconds. White the processor running, slowly pour in the vegetable oil through the feed tube. The mixture with thicken. Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well. Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix well. Cut each slice of bread diagonally into two triangles. Spread about 1 tablespoon of the mayonnaise mixture on each triangle. Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes. Serve warm. (Yields 20 croutons) This recipe yields 8 to 10 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 34g Total Fat; (94% calories from fat); 2g Protein; 3g Carbohydrate; 37mg Cholesterol; 1645mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Stuffed Chicken Legs w Candied Butternut Squash Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Butternut squash 2 tablespoons Butter 2 teaspoons Sugar 1 pinch Cinnamon 1 pinch Nutmeg Salt -- to taste Freshly-ground black pepper -- to taste 4 Boned chicken legs with thighs attached, leaving bottom joint of drumstick intact Olive oil -- for drizzling 2 Fresh lemons -- pith and skin cut into 1/4" slices 8 Garlic cloves 1/2 cup Julienned onions 1 Black truffle -- shaved into thin slices 1 recipe Basic pie dough -- rolled out into two 9-inch dough rounds, each cut in half 1 Egg -- beaten Preheat the oven to 375 degrees. Bring a pot of boiling water to a boil. Add the squash and season with 1 teaspoon of salt. Cook until the squash is tender, about 7 minutes. Remove from the heat and drain. In a large saute pan, over medium heat, melt the butter. Add the squash, sugar, cinnamon and nutmeg. Season with salt and pepper. Saute for 2 minutes and remove from the heat. Keep the squash warm. Season the chicken legs all over with a drizzle of olive oil and salt and pepper. In a small mixing bowl, toss the lemon zest, garlic and onions with olive oil, salt and pepper. Stuff the cavity of each chicken leg with the lemon and onion mixture. Divide the truffle slices into fourths and stuff the truffle slices underneath the skin of each chicken leg. Brush the half-circles of dough with some of the beaten egg and place one leg on each piece with the joint sticking out. Fold the ends over to create a wrapper and place, seam-side down, on a parchment-lined baking sheet. Brush the outside of each package with more of the beaten egg and bake until the crust is brown and the chicken tender, about 35 minutes. Serve the candied squash with the chicken legs. This recipe yields 4 servings. Comments: The original recipe title as listed is "Truffle Stuffed Chicken Legs In Puff Pastry With Candied Butternut Squash" Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 7g Total Fat; (21% calories from fat); 6g Protein; 54g Carbohydrate; 62mg Cholesterol; 90mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Zaps Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds New potatoes Oil for frying Salt -- to taste Freshly-ground black pepper -- to taste Truffle oil 1 cup Grated Parmigiano-Reggiano cheese Preheat the fryer. Using a mandoline, slice the new potatoes, paper thin. Soak the potatoes for 30 minutes and drain. Pat the potatoes completely dry and place in the fryer. Fry the potatoes until golden-brown, about 3 to 5 minutes. Remove the potatoes from the fryer and drain on a paper-lined plate. Season the potatoes with salt and pepper. Place the potatoes in a mixing bowl and toss with the Truffle oil and grated Parmesan cheese. Serve the potatoes immediately. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A16 broadcast 02-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Truffled Asparagus Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Asparagus Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pieces Puff pastry - (6" by 2") Drizzle of white truffle oil Freshly-ground black pepper -- to taste 1 Fresh truffle 3/4 cup Grated Parmigiano-Reggiano cheese 12 Fresh asparagus spears -- trimmed, blanched 1 tablespoon Olive oil 1/2 cup Minced shallots 1 teaspoon Chopped garlic Splash of Cognac 1 1/2 cups Demi-glace 1 tablespoon Butter 2 tablespoons Chopped truffle pieces Preheat the oven to 400 degrees. Drizzle each piece of puff pastry with the truffle oil. Season with the pepper. Using a truffle slicer, shave the truffle very thin. Spread the shaved truffles over each piece of puff pastry. Sprinkle about 1 tablespoon of the cheese over the truffle slices. Season the asparagus with salt and pepper. Place one spear of the asparagus across the top of the puff pastry, lengthwise. Roll up the asparagus in the puff pastry like a jelly roll, sealing the ends tightly. Continue the process until all of the asparagus is used. Place the asparagus on a parchment-lined baking sheet. Bake until golden brown, about 6 minutes. In a saute pan, heat the olive oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic. Remove the pan from the heat and add the Cognac. Place the pan back over the heat and flame the Cognac. Shake the pan, constantly until the flame goes out. Add the demi-glace and bring the liquid to a simmer. Stir in the butter and chopped truffles. To serve, ladle the sauce over the asparagus and serve. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 6g Total Fat; (77% calories from fat); 1g Protein; 4g Carbohydrate; 8mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffled Eggs With Sabayon Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 1 Fresh truffle (any size) -- brushed 1/4 cup Dry white wine Salt -- to taste Freshly-ground white pepper -- to taste 1 teaspoon Truffle oil (bottled) 2 tablespoons Butter 6 slices Cooked and drained bacon -- warmed for serving 2 tablespoons Snipped chives -- for garnish Store eggs and truffle together in a paper bag, overnight. Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes. Season to taste with salt and pepper. Set aside in a warm place while you prepare truffled eggs. Prepare truffled eggs: In a blender combine remaining eggs with truffle and truffle oil and season with salt and pepper; blend until foamy. In a skillet, preferably nonstick, melt butter over medium-low heat. When butter is bubbly pour in eggs and cook, stirring constantly with a rubber spatula until just set. To assemble: Divide eggs between 2 heated plates and spoon sabayon sauce around edges. Surround with bacon slices and sprinkle with chives. Drizzle with truffle oil and serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-051 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 25g Total Fat; (75% calories from fat); 17g Protein; 2g Carbohydrate; 592mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffled Potato Squares Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 pound all-purpose potato -- cut 1/8" slices = (like long whites, or waxy potatoes, like Yukon gold) 1 1/4 cups half-and-half Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup grated Parmesan Truffle oi -- as needed Preheat oven to 400 degrees. Butter a small glass loaf pan with 1 teaspoon butter. Place a layer of potatoes along the bottom of the pan and dot with small pieces of butter. Top with freshly ground black pepper, salt, a sprinkling of Parmesan and light drizzle of truffle oil. Continue layering the potatoes, topping with layers of butter, pepper, salt, cheese and oil, finishing with a light coating of Parmesan on top. Pour the half-and-half into the potato dish, bringing it up to the top layer, but not submerging the potatoes. Bake the potato casserole until the top is golden brown and bubbly, and the half-and-half is absorbed by the potatoes, about 1 hour to 1 hour and 10 minutes. Let potatoes cool until firm, about 30 minutes, then slice into squares with a very sharp knife. Warm the potato squares as necessary before serving. This recipe yields 2 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 12g Total Fat; (53% calories from fat); 2g Protein; 20g Carbohydrate; 31mg Cholesterol; 124mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna And Olive Crostini Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices French baguette - (1" slices) Drizzle of olive oil 1 Tuna steak - (8 oz) Salt -- to taste Freshly-Ground black pepper -- to taste 1/2 cup Kalamata olives - (abt 20) -- pitted 1/2 Anchovy fillet 1/2 teaspoon Chopped garlic 2 tablespoons Extra-virgin olive oil 1/4 teaspoon Freshly-ground black pepper -- to taste Chopped chives -- for garnish Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden-brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the tapenade on top of each tuna slice. Garnish with chopped chives. This recipe yields 1 dozen crostinis. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A40 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna And Potatoes A La Pesto Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Potatoes Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pieces Tuna - (6 oz ea) 1 Standard Pesto -- see * Note 1/2 pound Red-skinned potatoes -- quartered, and blanched until fork tender 2 tablespoons Butter Salt -- to taste Freshly ground black pepper -- to taste * Note: See the "Standard Pesto" recipe which is included in this collection. Rub half of the pesto on the tuna. Set aside for 15 minutes. Preheat the grill and the fryer. Place the potatoes in the fryer. Remove the excess pesto from the tuna, season and place it on the grill. Shake the potatoes in the fryer. In a small bowl mix the remaining pesto and the butter. Turn the tuna. Remove the potatoes from the fryer and toss them in the butter and pesto mixture, season. Top with the tuna. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2179 broadcast 07-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Au Poive With Roasted Garlic And Corn Mashed Potatoes Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Yukon Gold potatoes -- washed, quartered 1 pinch Salt 3 tablespoons Butter 1/2 cup Heavy cream Freshly-ground black pepper -- to taste 1/4 cup Roasted garlic 1 Corn ear -- grilled or roasted, kernels removed from the cob 4 Tuna steaks - 10 to 12 oz ea) -- trimmed Salt -- to taste 1 cup Black peppercorns 1/2 cup Dijon mustard -- plus 1 tablespoon Dijon mustard 2 tablespoons Olive oil 1 tablespoon Finely-chopped fresh parsley leaves Place the potatoes in a saucepan, cover with water and cook over medium-high heat. Season with salt. Bring the potatoes to a boil, reduce to medium heat and cook until tender, about 12 minutes. Remove from the heat and drain. Place the potatoes back in the saucepan, over medium heat. Continue to cook for 1 minute, stirring constantly. Add the butter and cream. Using a hand masher, mash until the potatoes are slightly smooth. Season with salt and pepper. Add the garlic and corn. Mix well. Set aside, keeping warm. Season the tuna with salt. In a coffee grinder, add the peppercorns and coarsely grind. With a small knife, spread a tablespoon of mustard on one side. Pack the peppercorns into the steak. Turn the tuna over and spread another tablespoon of mustard. Pack the peppercorns into the tuna on the second side. In a large skillet, over medium heat, add the oil. When the oil is hot, add the tuna and sear for 2 to 3 minutes on each side, for medium-rare. Place a mound of the potatoes in the center of each plate. Place the tuna on top of the potatoes. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C28) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 30g Total Fat; (53% calories from fat); 10g Protein; 49g Carbohydrate; 64mg Cholesterol; 586mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Burger Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Sandwiches Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Prime tuna steaks -- finely chopped 2 tablespoons Dijon mustard 1/2 teaspoon Freshly-grated ginger 1 teaspoon Chopped green onions 1 tablespoon Soy sauce Freshly-ground black pepper -- to taste 1 tablespoon Olive oil 2 Egg bread rolls Sesame oil 1 teaspoon Honey 8 thin slices Cucumber 2 tablespoons Radish or bean sprouts Combine tuna, 1 tablespoon mustard, ginger, green onions, soy sauce and pepper to taste. Form into two 3/4-inch thick patties. Heat oil in a skillet until hot, carefully add tuna patties and sear for 4 minutes. Meanwhile, split rolls in half and drizzle cut sides with some sesame oil. Whisk together remaining tablespoon mustard with honey. Flip patties and continue to cook 5 more minutes. Place rolls, cut side down, on coolest part of grill to toast. During last minute of cooking baste patties with honey mustard mixture. Assemble patties on toasted rolls; top each with cucumber and sprouts. Serve with top of roll askew to see presentation. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2135 broadcast 05-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 9g Total Fat; (29% calories from fat); 9g Protein; 38g Carbohydrate; 0mg Cholesterol; 727mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Nicoise Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tuna steaks - (4-oz ea) Oil -- for grilling Salt -- to taste Freshly ground black pepper -- to taste 4 cups Boston Bibb lettuce - (2 small heads) -- torn into pieces 1 Lemon Aioli -- see * Note 1/2 pound Red skin potatoes -- quartered, cooked -- until tender, cooled 1/2 pound Green beans -- snipped, cooked -- until tender, cooled 8 Cherry tomatoes 1 small Red onion -- halved, sliced thin 3 Hard-boiled eggs -- sliced 1/2 cup Nicoise olives -- for garnish * Note: See the "Lemon Aioli" recipe which is included in this collection. Preheat the grill. Oil and season the tuna. Grill the tuna for 1 to 2 minutes on each side. Toss the lettuce with 1/4 cup of Aioli dressing and season with salt and pepper. Place in the center of your salad plates. Arrange the rest of the ingredients in a pretty way. Top with the beautiful tuna steak, and drizzle all over with the remaining dressing. Garnish with the olives. This recipe yields 4 entree salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 4g Total Fat; (38% calories from fat); 6g Protein; 9g Carbohydrate; 159mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Of Love Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Fish (Ocean) Grilling Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Red bliss potatoes -- quartered, blanched 3 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Heavy cream 2 tablespoons Unsalted butter 6 ounces Tuna steak 1 ounce Sliced fois gras Emeril’s Essence -- see * Note 1/2 cup Sliced shallots 1/2 cup Red wine 1/4 cup Veal stock 2 tablespoons Unsalted butter Freshly-ground white pepper -- to taste 2 Grilled green onions -- for garnish * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the grill. For the potato mash, lightly toss the potatoes with olive oil and season with salt and pepper. Place on a roasting pan and roast for 12 to 15 minutes. Place the roasted potatoes in a mixing bowl, add the cream and butter. Mash the potatoes till they are sort of creamy but with lumps. Season with salt and pepper. For the tuna, make a slit on the side of the steak about 2 inches wide. Slide the piece of fois gras into the pocket. Season the tuna with salt, pepper, Emeril’s Essence and lightly oil the steak to prevent from sticking to the grill. Place on the grill. Grill for about 2 to 3 minutes on each side. For the sauce, in a saute pan, heat olive oil, add the shallots and caramelize for 2 to 3 minutes. Add the red wine and reduce by half. Add in the veal stock and simmer 1 to 2 minutes. Stir in butter and season with salt and white pepper. Remove the steak from the grill. To assemble, place a good amount of the roasted mashed potatoes in the center of the plate and place the tuna right on top. Spoon the sauce around the tuna. Garnish with Essence and grilled green onions. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1301 Calories (kcal); 117g Total Fat; (85% calories from fat); 42g Protein; 4g Carbohydrate; 270mg Cholesterol; 461mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Parfait With Gazpacho Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Gazpacho Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Tuna steak 2 tablespoons Olive oil Salt -- to taste Freshly ground black pepper -- to taste 1/2 Basic Gazpacho -- see * Note 1 Gazpacho Relish -- see * Note 1/2 cup Picked cilantro leaves Lime wedges 1/4 cup Seasoned sour cream * Note: See the combined "Basic Gazpacho" and "Gazpacho Relish" recipe which is included in this collection. Cut the tuna steak into small dice. Toss with the olive oil and the salt and pepper. Fill the bottom of each parfait glass with 1 tablespoon of gazpacho. Top with 2 tablespoons diced tuna, top that with 1 tablespoon relish, continue until the glasses are full. Top with the picked cilantro leaves, lime wedges, a dollop of sour cream and a crouton. This recipe yields 6 appetizers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2178 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 8g Total Fat; (51% calories from fat); 18g Protein; 0g Carbohydrate; 29mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Steak With Onions And Tomatoes - {Atum De Cebolada} Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 2 dried bay leaves 2 cups thinly-sliced yellow onions Sea salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon chopped garlic 2 pounds Roma tomatoes -- peeled, seeded, and chopped 1 cup water 4 tuna steaks - (6 to 7 oz ea) 1 tablespoon finely-chopped fresh parsley leaves 1 pound Idaho potatoes -- peeled, and cut into 1/2" fries 20 green Portuguese olives Preheat the fryer. In a large sauté pan, with a lid, over medium heat, add the oil. When the oil is hot, crush the bay leaves into the oil. Cook for 30 seconds. Add the onions. Season with salt and pepper. Sauté until wilted, about 4 to 6 minutes. Add the garlic, tomatoes and water. Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to medium-low, cover and cook for 30 minutes. Season both sides of the tuna with salt and pepper. Add the tuna to the pan, spooning some of the tomato mixture over the steaks, cover and cook until the tuna is tender, about 12 to 15 minutes. Fry the potatoes until golden brown, about 3 to 4 minutes. Drain on paper towels. Season with salt and pepper. To serve, remove the steaks from the pan and place on a serving plate. Add the parsley to the sauce and mix well. Spoon the tomato mixture over the tuna. (If you want the sauce thinner, add in a little water.) Pile the fried potatoes next to the tuna. Garnish with 4 to 5 of the olives and serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 14g Total Fat; (47% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Steaks With Guacamole And Salsa Cruda Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TORTILLA CHIPS === 2 cups Vegetable oil, or more -- for deep-frying 4 Corn tortillas, 8” dia -- cut into thin strips === GUACAMOLE === 1 Avocado -- peeled and diced Juice of 1 small lime 1/2 small Red onion -- diced 1 tablespoon Sour cream 1 tablespoon Chopped cilantro 1 teaspoon Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste Southwest Spice -- see * Note === SALSA CRUDA === 3 Ripe tomatoes (such as Roma) -- diced Juice of 1 small lime 1/2 small Red onion -- diced 1 small Jalapeno pepper -- seeded and chopped 1 tablespoon Chopped cilantro === TUNA === 2 Fresh tuna steaks, 8 oz ea -- (about 3/4” thick) 1/4 cup Sour cream -- for garnish Cilantro sprigs -- for garnish * Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection. Make tortilla chips: In a deep-fryer heat oil over medium-high heat. When hot, add tortilla strips and fry until crisp and golden, about 1 minute. Remove strips from oil with a slotted spoon, drain on paper towels and sprinkle evenly with salt. Make guacamole: In a bowl combine all guacamole ingredients and mash together with a fork or potato masher until blended but still chunky. Season to taste with salt, pepper and Southwest Spice. Cover tightly by laying a sheet of plastic wrap directly on surface of guacamole and gently squeezing out any air bubbles. Refrigerate until ready to use. Make salsa cruda: In a bowl combine all salsa cruda ingredients, stirring until well-mixed; season to taste with salt and pepper. Cover and refrigerate until ready to use. Make tuna: Heat a stove-top grill or cast-iron skillet until nearly smoking. Season tuna steaks with salt and pepper and sear, about 3 minutes per side, until crusty and browned. For rare, serve immediately; for medium, reduce heat and continue cooking another 3 minutes. To serve, place tuna steaks and tortilla chips on 2 plates, and spoon guacamole and salsa cruda alongside. Garnish decoratively with sour cream and cilantro sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 23g Total Fat; (71% calories from fat); 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Tartar Emerilized Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sashimi-grade Ahi Salt -- to taste Freshly-ground white pepper -- to taste 1/4 cup Extra-virgin olive oil 2 tablespoons Minced shallots 2 tablespoons Finely-chopped parsley 1 tablespoon Dijon mustard Juice of 2 lemons 1 Avocado -- peeled, cored, -- and brunoise 1 cup Wasabi creme fraiche 12 Fried wonton wrappers 1/4 cup Brunoise red onions 1 ounce Sevruga caviar Chives, long Using a sharp knife, small dice the Ahi. Turn the diced tuna into a mixing bowl. Season the tuna with salt and pepper. In a small mixing bowl, whisk the oil, shallots, parsley, mustard, and lemon juice. Season with salt and pepper. Toss the diced tuna with the vinaigrette and mix thoroughly. Season the avocados with salt and pepper. To assemble, spoon the wasabi creme fraiche in the center of the plate. Place 1 wonton in the center of the sauce. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Place another fried wonton on top of the avocados. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Top the sandwich with one fried wonton. Garnish the wontons with the red onions, caviar and chives. Repeat the process for the other three sandwiches. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A23 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 21g Total Fat; (88% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Tartare With Mizuna And Soy-Wasabi Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SOY-WASABI VINAIGRETTE === 1 tablespoon soy sauce 2 teaspoons wasabi powder 1 tablespoon mirin 1 tablespoon rice wine vinegar 2 tablespoons peanut or canola oil === SPICY TUNA TARTARE === 1 tablespoon finely-chopped shallots 2 tablespoons homemade mayonnaise 1 tablespoon honey 2 teaspoons spicy chili paste 1 1/2 teaspoons sesame oil 1 teaspoon soy sauce 1 teaspoon wasabi paste 1 pound sushi-grade tuna -- cut 1/4" cubes 1/2 Haas avocado -- peeled, seeded, and chopped into 1/2" cubes, plus 1/2 Haas avocado -- peeled, seeded, and cut into fourths, lengthwise 1/2 cup finely-chopped cucumber 1 1/4 teaspoon salt 1/4 teaspoon freshly-ground black peppers 5 cups mizuna or other bitter greens === GARNISH === 2 tablespoons finely-sliced green onion tops 2 teaspoons black sesame seeds -- toasted In a small bowl, whisk together soy sauce, wasabi, mirin, rice wine vinegar and canola oil. Set aside while you prepare the tuna tartare. In a medium bowl, combine shallots, mayonnaise, honey, chili paste, sesame oil, soy sauce and wasabi, and stir well to combine. Gently fold in tuna, the avocado cubes, and cucumber and season with salt and pepper. Refrigerate while you prepare the plates. In a medium bowl, toss the mizuna with the vinaigrette to coat. Divide the greens between 4 plates and place 1 avocado slice on each plate. Divide the tuna tartare between the 4 plates, atop the mizuna greens. Garnish each plate with green onions and sesame seeds and serve immediately. This recipe yields 4 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A39) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 2g Total Fat; (40% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1009mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turbo Dog Braised Cabbage Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon -- chopped 2 cups thinly-sliced onions Freshly-ground black pepper -- to taste 1/4 cup Creole mustard 1/2 white cabbage head - (abt 1 1/2 lbs) -- shredded 2 teaspoons chopped garlic 1 bottle Turbo Dog beer 1/4 cup heavy cream In a large saucepan, over medium heat, render the bacon until crispy. Add the onions. Season with pepper. Saute until the onions are soft, about 4 minutes. Add the mustard and cabbage. Season with salt and pepper. Saute for 3 minutes. Add the garlic, and beer, cover and cook for 20 minutes, stirring occasionally. Add the cream, stir to mix and cook, covered for 10 minutes. Serve warm. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 17g Total Fat; (80% calories from fat); 9g Protein; 1g Carbohydrate; 34mg Cholesterol; 456mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turbo Dog Chicken With A Warm Creole Coulis Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === COULIS === 6 large Italian Roma tomatoes -- cut in half 1 tablespoon Olive oil 1 tablespoon Emeril’s Essence -- see * Note 1 tablespoon Minced shallots 2 teaspoons Minced garlic 3 tablespoons Creole mustard 1 teaspoon Salt 1/2 teaspoon White pepper 1/2 cup Chicken stock === CHICKEN === 1 cup Turbo Dog Beer -- cold (or any other dark beer) 1 Egg -- slightly beaten 1 cup Flour 1 tablespoon Emeril’s Essence 2 Skinless chicken breasts - (8 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste Emeril’s Essence Oil -- for frying === GARNISH === 2 tablespoons Chopped parsley 1/4 cup Grated Parmesan Reggiano Cheese 1 bunch Flat-leaf parsley * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat oven 375 degrees. For coulis: In a mixing bowl, toss the tomatoes with the oil and Emeril’s Essence. Roast the tomatoes for 25 minutes. Place the roasted tomatoes with their liquid in a sauce pot. Add the remaining ingredients to the pot and bring up to a boil. Reduce the heat to a simmer and continue cooking for 10 minutes. Puree the mixture with a hand-held blender. Season with salt and pepper. For the chicken: In a skillet, fill with oil 2/3 up the pan and heat. Combine the beer, egg, flour, and Essence together, whisk until smooth. Season each chicken strip with salt, pepper, and Essence. Dip each piece of chicken into the batter and directly into the hot oil. Fry the chicken until golden-brown, about 2 to 3 minutes on each side. Remove from the oil and allow to drain on a paper-lined plate. Season with Essence. To assemble, spoon the sauce in the middle of the plate. Arrange the chicken around the sauce. Garnish with the chopped parsley, Parmesan Reggiano Cheese and place the bunch of parsley directly in the center of the platter. This recipe yields 2 servings. Comments: The original recipe title as listed is “Turbo Dog Chicken With A Warm Creole Mustard And Roasted Tomato Coulis”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 10g Total Fat; (26% calories from fat); 10g Protein; 51g Carbohydrate; 94mg Cholesterol; 1635mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turbo Dog Chicken With Home Fries Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Bacon -- diced 2 cups Julienned onions 1 1/2 pounds New potatoes -- quartered Vegetable oil -- for frying 4 Chicken breasts - (6 oz ea) -- cut into strips Emeril's Essence -- see * Note 1 1/2 cups Flour -- sifted 1 tablespoon Sugar 4 tablespoons Turbo Dog beer 2 Egg yolks -- beaten 6 tablespoons Milk 6 tablespoons Water Salt -- to taste Freshly-ground black pepper -- to taste 2 Egg whites -- beaten stiff peaks Remoulade Sauce -- see * Note * Note: See the "Emeril's Essence Information" and "Remoulade Sauce" recipes which are included in this collection. Preheat the oil. Bring a pot of salted water to a boil. Place the potatoes in the boiling water and blanch for 6 minutes. Drain the potatoes and set aside. In a cast-iron skillet, render the bacon over medium-high heat, until crispy, about 8 minutes. Add the onions and potatoes. Season the mixture with salt and pepper. Pan-fry the potatoes for 8 to 10 minutes, stirring occasionally, until the potatoes are tender and lightly caramelized. Set the potatoes aside and keep warm. Season the chicken with Emeril's Essence. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, milk and water. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Dip the chicken strips in the batter, letting the excess drip off. Carefully lay the chicken in the oil and fry for 4 to 6 minutes or until the chicken is golden-brown. Remove the chicken from the oil and drain on paper-lined plate. Season the chicken with Essence. Serve the chicken with the Remoulade Sauce and the home fries. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 1023 Calories (kcal); 60g Total Fat; (53% calories from fat); 47g Protein; 71g Carbohydrate; 206mg Cholesterol; 1865mg Sodium Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turbo Dog Stuffed Soft Shells Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour -- sifted 1 tablespoon Dugar 3/4 cup Abita Turbo Dog beer 2 Egg yolks -- beaten Salt -- to taste Freshly-ground black pepper -- to taste 2 Egg whites -- beaten stiff peaks 1 tablespoon Unsalted butter 1/2 cup Minced onions Emeril's Essence -- see * Note 1/2 pound Crawfish tails 1 teaspoon Chopped garlic 2 teaspoons Finely-chopped fresh parsley leaves 2 tablespoons Water 1/4 cup Fine bread crumbs 6 large Louisiana soft-shell crabs -- cleaned 2 pounds Idaho potatoes -- peeled, and cut into shoestring potatoes 1 recipe Maw Maw's Slaw -- see * Note * Note: See the "Emeril's Essence Information" and "Maw Maw's Slaw" recipes which are included in this collection. Preheat the fryer. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, and egg yolks. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. In a saute pan, over medium heat, melt the butter. Add the onions. Season with Emeril's Essence. Saute for 1 minute. Add the crawfish. Season with Essence. Saute for 1 minute. Remove from the heat and stir in the garlic, parsley, water and bread crumbs. Cool completely. Stuff the cavity of each soft-shell with 3 tablespoons of the crawfish filling. Dip the soft-shells in the batter, letting the excess drip off. Hold the body of the crab with the claws and legs hanging down over the hot fat and carefully drop it in. Repeat with the remaining crabs. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Drain on paper towels. Season with Essence. Fry the potatoes until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. To serve, mound the Maw Maw's Slaw in the center of each plate. Arrange the shoestrings around each plate of slaw. Lay each soft-shell on top of the slaw. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 281 Calories (kcal); 4g Total Fat; (13% calories from fat); 9g Protein; 53g Carbohydrate; 76mg Cholesterol; 31mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turducken Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Chicken Duck Main Dish Poultry Quail Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Turkey With Andouille Dressing -- see * Note 1 recipe Rillette Stuffed Duck -- see * Note 1 recipe Dirty Rice Stuffed Chicken -- see * Note 1 recipe Mushroom Duxelle Stuffed Quail -- see * Note === MIREPOIX === 2 cups Chopped onions 1 cup Chopped carrots 1 cup Chopped celery Melted butter -- for basting * Note: All of the above recipes are included in this collection. Preheat the oven to 400 degrees. Place the mirepoix in a deep roasting pan. Lay the Turkey With Andouille Dressing on the mirepoix. Roast for 15 to 20 minutes to get the browning process going. Reduce the heat to 350 degrees. Cover with a lid and bake for 4 to 4 1/2 hours, or until juices run clear. Baste the turkey every 30 minutes with the melted butter. Remove from the oven and let cool for 10 minutes. Lift the turkey out of the pan and carve. Serve warm with pan juices. This recipe yields 12 to 15 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey And Vegetable Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Poultry Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 leftover whole roasted turkey 2 medium onions -- cored, peeled, and chopped 3 medium carrots -- peeled, chopped 3 medium celery stalks -- cleaned, chopped 2 bay leaves Salt -- to taste Freshly-ground black pepper -- to taste Water -- to cover Any leftover turkey meat -- diced 2 cups diced cooked potatoes, rice or pasta 2 cups cooked sweet peas 2 cups diced cooked carrots 2 cups any other cooked vegetables 2 garlic cloves -- chopped 1 cup cooked macaroni 1 cup chopped green onions, green part only 1/4 cup chiffonade fresh basil 1/4 cup finely-chopped fresh parsley leaves 1 loaf of crusty bread Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium-low and simmer for 1 hour. Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables. Sauté remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through. Ladle the soup into each serving bowl and serve with the crusty bread. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Andouille Gumbo Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Poultry Sausage Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1 1/2 cups Oil 1 cup Chopped onions 1/2 cup Chopped green bell pepper 1/2 cup Chopped celery 1 tablespoon Chopped garlic 2 cups Sliced andouille sausage 2 quarts Stock 2 Bay leaves Salt -- to taste Cayenne pepper -- to taste Bayou Blast -- see * Note 2 cups Shredded cooked turkey meat Steamed rice -- for serving Chopped scallions -- for garnish * Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Bayou Blast to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-099 broadcast 01-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-19-1998 - - - - - - - - - - - - - - - - - - - Per serving: 613 Calories (kcal); 55g Total Fat; (79% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Bone Gumbo Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Poultry Sausage Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable oil -- plus 2 tablespoons Vegetable oil 1 1/4 cups Flour 1 1/2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped bell peppers Salt -- to taste Cayenne -- to taste 1 pound Smoked sausage -- cut 1/2" slices (such as andouille or kielbasa) 3 Bay leaves 6 cups Turkey Bone Stock -- see * Note Left-over turkey meat - (abt 3 to 4 cups) 2 tablespoons Chopped parsley 1/2 cup Chopped green onions 1 tablespoon File powder 2 cups Cooked long-grain white rice * Note: See the "Turkey Bone Stock" recipe which is included in this collection. In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and file powder. Remove the bay leaves and serve in deep bowls with rice. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1201 Calories (kcal); 96g Total Fat; (72% calories from fat); 23g Protein; 61g Carbohydrate; 81mg Cholesterol; 1105mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Bone Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Poultry Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Left-over turkey carcass 2 medium Onions -- chopped 4 Carrots -- peeled, chopped 4 Celery stalks -- chopped 4 Garlic cloves -- peeled 2 Bay leaves 4 Fresh thyme sprigs 1 tablespoon Black peppercorns Salt -- to taste 1 gallon Water -- to cover Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain. This recipe yields 1 gallon stock. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 2g Total Fat; (4% calories from fat); 9g Protein; 70g Carbohydrate; 0mg Cholesterol; 370mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Chili Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chili Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1/2 pound Ground turkey 1/2 cup Chopped onion 1 tablespoon Chopped garlic 2 tablespoons Tomato paste 3 cups Chicken broth or water 1 cup Black beans -- cooked, (about 2 to 2 1/2 cups) 1/2 cup Chopped tomatoes 1 teaspoon Chili powder 1 teaspoon Ground cumin 1 teaspoon Ground coriander 1 1/2 teaspoons Salt 1/2 teaspoon Freshly-ground black pepper Bayou Blast -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a soup pot heat oil over medium heat. Add turkey and cook, stirring and breaking up pieces with a wooden spoon, 3 minutes, or until meat is no longer pink. Add onion and cook, stirring, 2 minutes. Add garlic and tomato paste and cook, stirring 2 minutes. Stir in remaining ingredients and bring to a slow boil. Reduce heat to simmering and cook 40 minutes, until sauce reduces slightly and flavors are well blended. Adjust seasonings with salt, pepper and Bayou Blast before serving. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 13g Total Fat; (33% calories from fat); 21g Protein; 36g Carbohydrate; 45mg Cholesterol; 930mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Chopped Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Poultry Salads/Dressings Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound raw bacon -- chopped 2 tablespoons Dijon mustard - (to 1/4 cup) 1/4 cup sherry vinegar 1 tablespoon honey - (to 2 tbspns) Salt -- to taste Freshly-ground black pepper -- to taste 1 pound roasted turkey meat -- diced 4 ounces Maytag blue cheese or other domestic cheese -- crumbled 4 large hard-boiled eggs -- thinly sliced 4 Roma tomatoes -- cored, seeded, and diced 1 medium avocado -- peeled, diced 1 head iceberg lettuce -- cleaned, cored, and chopped 1/2 cup chopped green onions 1 cup flour 1 large red onion -- cut thin rings 1 tablespoon finely-chopped fresh parsley leaves Preheat the fryer. In a sauté pan, over medium heat, cook the bacon until crispy, about 6 to 8 minutes. Remove the bacon and drain on paper towels. Whisk the mustard, vinegar, and honey, all to taste, into the bacon fat. Season with salt and pepper. Set aside. In a large bowl, combine the turkey, cheese, eggs, crispy bacon, tomatoes, avocados, lettuce, and green onions. Season with salt and pepper. Mix well. Season the flour with salt and pepper. Dredge the red onion rings in the seasoned flour, coating completely and shaking off the excess. Fry the onion rings until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt. Toss the lettuce with the dressing. Season with salt and pepper. To serve, mound a quarter of the salad in the center of each serving plate. Pile the onions on top of each salad. Garnish with parsley. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 335 Calories (kcal); 14g Total Fat; (36% calories from fat); 14g Protein; 42g Carbohydrate; 212mg Cholesterol; 94mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Cristo Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Poultry Sandwiches Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices Brioche or white bread 2 tablespoons Mayonnaise 2 tablespoons Creole mustard 4 slices Cheddar cheese 1/2 pound Sliced turkey 2 Eggs 1/4 cup Milk 2 tablespoons Butter 1/2 cup Left-over cranberry sauce Preheat the oven to 350 degrees. Spread 2 slices of bread with the mayonnaise. Spread the other two slices with the mustard. Place one slice of the cheese on top of the mayonnaise. Divide the turkey in half and place on top of the cheese. Lay the remaining 2 slices of cheese on top of each pile of turkey. Place the remaining slices of bread on top of the cheese. In a shallow bowl, whisk the eggs and milk together. Dip each sandwich in the egg mixture. In a skillet, melt the butter. Place the sandwiches in the pan and pan-fry until golden. Place the sandwiches on a baking sheet and place in the oven. Cook until the cheese melts. Remove from the oven. Slice in half and serve with the left-over cranberry sauce. This recipe yields 2 sandwiches. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 1198 Calories (kcal); 104g Total Fat; (77% calories from fat); 63g Protein; 5g Carbohydrate; 465mg Cholesterol; 1673mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Pastrami Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Turkey breast - (1 breast) -- skin-on === BRINE === 1 quart Water 1/2 cup Tightly-packed brown sugar 1/2 cup Kosher salt === DRY SPICE MIX === 1 tablespoon Whole black peppercorns 2 teaspoons Dried thyme leaves 3 Bay leaves 1 teaspoon Whole cloves 6 Garlic cloves -- roughly chopped 1 teaspoon Dried juniper berries === DRY RUB === 1/3 cup Crushed dried juniper berries 1/4 cup Coarsely-ground black pepper In a small sauce pan, combine water, sugar and salt; bring to a boil, stirring until solids dissolve. Remove from heat and add dry spice mixture. Let cool. In a nonreactive container pour cooled brine mixture over turkey breast until completely covered. Refrigerate, covered, for 48 hours. Preheat oven to 250 degrees. Remove turkey from brine and rinse under cold water. Dry thoroughly with paper towels. Using the palms of your hands, press 2/3 of dry rub mixture onto skin side of breast. Press remaining mixture onto other side. Place breast on a rack, skin-side down and bake for 1 1/2 hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week. Yield: 2 1/2 pounds Turkey Pastrami. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 45165mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Sausage Red Gravy Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Poultry Sauces Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 pounds Homemade Spicy Turkey Sausage -- (see recipe) Salt -- to taste Freshly-ground black pepper -- to taste 2 cups finely-chopped onions 1/2 cup finely-chopped celery 1/2 cup finely-chopped carrot 2 tablespoons chopped garlic 2 cans chopped peeled seeded tomatoes - (28 oz ea) 1 small can tomato paste 3 cups water 2 sprigs fresh thyme 2 bay leaves 2 teaspoons dried oregano 2 teaspoons dried basil 1 pinch crushed red pepper 2 ounces Parmigiano-Reggiano cheese In a large nonreactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using. This recipe yields about 1 1/2 to 2 quarts. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 to 2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 28g Total Fat; (84% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Stew Over Potato Cakes Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Poultry Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 2 cups Small-diced onions 1 cup Small-diced celery 1 cup Small-diced carrots Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Flour -- plus 2 tablespoons Flour 1 tablespoon Chopped garlic 1 cup Assorted left-over cooked vegetables, like corn, green beans and peas 4 cups Beef stock or turkey stock 4 cups Shredded left-over turkey meat 2 cups Left-over mashed potatoes 1 Egg 1/4 cup Milk - (to 1/2 cup) 2 tablespoons Olive oil Bayou Blast -- see * Note 1 tablespoon Finely-chopped fresh parsley leaves * Note: See the "Bayou Blast - {Emeril's Creole Seasoning" recipe which is included in this collection. In a large saute pan, over medium heat, melt the butter. Add the onions, celery and carrots. Season with salt and pepper. Saute for 4 to 6 minutes. Dust the vegetables with 2 tablespoons of the flour. Continue to cook for 2 minutes. Stir in the garlic and left-over vegetables. Season with salt and pepper. Stir in the stock. Add the turkey meat. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes. Remove from the heat. In a mixing bowl, combine the left-over potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper. In another large saute pan, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan. Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels. Sprinkle with Bayou Blast. To serve, place two cakes in the center of each serving plate. Spoon the stew over the cakes. Garnish with parsley. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 7g Total Fat; (71% calories from fat); 1g Protein; 5g Carbohydrate; 31mg Cholesterol; 36mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey With Andouille Dressing Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Poultry Sausage Stuffings Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Vegetable oil 1/2 pound Andouille Sausage -- finely chopped 1 cup Chopped onions 1/2 cup Chopped celery 1/4 cup Chopped bell peppers 4 cups Crumbled corn bead 2 cups Chicken stock Salt -- to taste Cayenne pepper -- to taste 1/4 cup Chopped green onions 1 Deboned 20-pound fresh turkey, carcass removed and skin intact Emeril’s Essence -- see * Note 1 recipe Rillette Stuffed Duck -- see * Note * Note: See the “Emeril’s Essence Information” and “Rillette Stuffed Duck” recipes which are included in this collection. In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Emeril’s Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends. See “Turducken”, the recipe for which is included in this collection. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 1g Total Fat; (57% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 363mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey With Oyster Dressing And Old-Fashioned Gravy Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE TURKEY === 1 1/2 gallons very cold water 3/4 cup kosher salt 3/4 cup brown sugar 1 turkey - (abt 10 lbs) 1/2 cup corn syrup 1/2 cup Steen’s Cane syrup 1/2 cup melted butter 1 tablespoon Creole seasoning -- see * Note 1 cup chopped trinity - (equal amounts of onion, celery, green bell pepper to yield 1 cup) 1 garlic clove -- minced Reserved turkey neck and giblets 1/4 cup flour -- plus 1 tablespoon flour 4 cups chicken stock 1 teaspoon salt 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce === FOR THE OYSTER DRESSING === 3 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 2 tablespoons chopped garlic 3 cups cubed day-old bread 1 1/2 cups shucked oysters in their liquor 1 cup chicken broth 1/4 cup chopped green onions 2 tablespoons chopped parsley 1 tablespoon Creole seasoning -- see * Note 1/2 teaspoon hot pepper sauce Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated). Preheat oven to 475 degrees. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast-side down, and baste with syrup-butter mixture. Bake for 20 minutes, then reduce temperature to 300 degrees and continue baking for another 45 minutes, breast-side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees. Let turkey rest while you make the gravy. In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 1 to 2 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 10 minutes to allow flavors to meld. Strain and serve immediately with roast turkey. For the Oyster Dressing: Preheat oven to 350 degrees. Generously oil a baking dish. In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and sauté, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer. Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes, until golden brown on top. This recipe yields ?? servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A02) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2469 Calories (kcal); 137g Total Fat; (48% calories from fat); 20g Protein; 302g Carbohydrate; 248mg Cholesterol; 81935mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 26 1/2 Fat; 16 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey-Avocado Salad With Creamy Lemon Dressing Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Salads/Dressings Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Cooked turkey -- cut 2" x 1/2" strips -- ("batonnet"-size) 1 Avocado -- cubed 1/2 Red pepper -- cut 2" x 1/8" strips -- ("julienne"-size) 2 tablespoons Chopped chives 2 tablespoons Mayonnaise 1 tablespoon Sour cream Juice of 1 lemon Finely-chopped zest of 1 lemon 1 tablespoon Milk Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Cooked asparagus -- cold In a bowl combine turkey, avocado, pepper and 1 tablespoon of chives. In a small bowl combine mayonnaise, sour cream, lemon juice and zest, milk and season with salt and pepper. Add enough dressing to turkey mixture to moisten. On a pretty plate fan out asparagus spears. At base of fan, place a scoop of salad. Decorate plate and asparagus with additional dressing and sprinkle with remaining chives. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2151 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 826 Calories (kcal); 64g Total Fat; (65% calories from fat); 45g Protein; 30g Carbohydrate; 104mg Cholesterol; 297mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey-White Bean Salad And Tomatillo-Chipotle Spread Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beans Poultry Salads/Dressings Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Mayonnaise 2 tablespoons White wine vinegar 1 tablespoon Olive oil 1 tablespoon Creole mustard Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Cooked turkey meat -- diced (both white and dark meat) 1 can White beans - (15 oz) -- rinsed and drained 1 cup Grated carrots 1/2 cup Diced celery 2 tablespoons Chopped green onions 1 tablespoon Chopped parsley 1 recipe Tomatillo-Chipotle Spread -- see * Note * Note: See the "Tomatillo-Chipotle Spread" recipe which is included in this collection. In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard. Season highly with salt and pepper. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley. Add the dressing, toss to coat. Refrigerate for 30 minutes before serving. Serve with Tomatillo-Chipotle Spread. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 13g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 5mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turnip Soup With Crispy Country Ham And Cornbread Croutons Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick Unsalted butter 1 1/4 pounds Yellow onions -- thinly sliced 1 cup Celery ribs Salt -- to taste Freshly-ground black pepper -- to taste 1 Bay leaf 3 tablespoons Chopped garlic 10 cups Chicken stock 2 pounds Turnips -- peeled, diced 1/4 cup Heavy cream 4 ounces Smithfield ham or any country ham -- julienned 2 cups Medium-diced cornbread Drizzle of olive oil Preheat the oven to 400 degrees. Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and turnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small saute pan, over medium heat, render the ham until crispy. Remove and drain on paper towels. Set aside. Toss the cornbread with olive oil. Season with salt and pepper. Place on a baking sheet and toast until golden brown, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish the soup with the crispy ham and croutons. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C07) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 9g Total Fat; (53% calories from fat); 3g Protein; 14g Carbohydrate; 26mg Cholesterol; 2765mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turtle Pie Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Graham cracker crust -- baked 8 ounces Cream cheese -- at room temperature 3/4 cup Powdered sugar 1/2 cup Chunky peanut butter 2 tablespoons Milk 3 tablespoons Chopped roasted peanuts 4 cups Heavy cream -- whipped with a littl -- sugar to sweeten 1/4 cup Chopped roasted peanuts Chocolate shavings 1 cup Chocolate sauce -- in squeeze bottle Powdered sugar -- in shaker Fresh mint sprigs Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk, and peanuts. Beat the mixture until smooth. Fold in half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of pie in the center of a plate. Garnish the pie with the remaining whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2408 broadcast 10-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 - - - - - - - - - - - - - - - - - - - Per serving: 650 Calories (kcal); 62g Total Fat; (83% calories from fat); 9g Protein; 19g Carbohydrate; 195mg Cholesterol; 209mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turtle Pie I Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Unsalted butter -- plus 3 tablespoons Unsalted butter 1 Egg 1 tablespoon Salt 1/3 cup Sugar -- plus 3/4 cup Sugar 1 teaspoon Vanilla 1 1/2 cups Flour 7 ounces Semi-sweet chocolate 1 1/3 cups Heavy cream -- plus 1/2 cup Heavy cream 1 cup Pecan pieces -- roasted 3/4 cup Dark karo syrup 1 cup Chocolate sauce -- in squeeze bottle Whipped cream -- in a pastry bag fitted with star tip Fresh mint sprigs Powdered sugar -- in shaker Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and 1/4-inch thick. Blind bake the shell for 10 minutes in a tart pan. For the filling: Melt the chocolate and 1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour. For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and 1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 25g Total Fat; (61% calories from fat); 3g Protein; 31g Carbohydrate; 94mg Cholesterol; 553mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turtle Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Turtle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Turtle meat 2 3/4 teaspoons Salt -- divided 3/4 teaspoon Cayenne pepper -- divided 6 cups Water 1 stick Butter 1/2 cup Flour 1 1/2 cups Chopped onions 2 tablespoons Minced shallots 1/4 cup Chopped bell peppers 1/4 cup Chopped celery 3 Bay leaves 1/2 teaspoon Dried leaf thyme 2 tablespoons Minced garlic 1 cup Chopped tomatoes 1/2 cup Worcestershire sauce 3 tablespoons Fresh lemon juice 1/2 cup Dry sherry 1/4 cup Chopped parsley 1/2 cup Chopped green onions 4 Hard-boiled eggs -- finely chopped 2 tablespoons Chopped green onions 2 tablespoons Chopped hard-boiled eggs Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2-inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 20g Total Fat; (61% calories from fat); 8g Protein; 20g Carbohydrate; 195mg Cholesterol; 1396mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuscan Bean Soup - (Pasta E Sagioli Alla Toscana) Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 cup Minced red onions 1/2 cup Finely-diced carrot 1/2 cup Finely-diced celery Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Tomato puree 2 Garlic cloves -- peeled 2 cups Dried cannelloni beans -- soaked and rinsed 8 cups Water 2 Bay leaves 1/2 cup Olive oil 2 sprigs Fresh rosemary -- cut in half 2 Garlic cloves -- peeled 5 ounces Dried short pasta, such as ditalini or small macaroni -- cooked until tender, drained and rinsed under cool water 1 Crusty loaf of Italian bread In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours. In a small saucepan, combine the remaining olive oil, rosemary and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand-held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes. Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C01) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-26-1999 - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 25g Total Fat; (90% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Twice Fried Plantain Slices - {Tostones} Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large green or slightly yellow plantains Vegetable oil -- for frying Salt -- to taste Emeril's Essence -- see * Note In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees. With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin. Cut the plantains into 1 1/2-inch thick slices. In batches, fry the plantain pieces until just golden, about 2 minutes per side. Transfer with tongs to paper towels to drain. Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices. Reheat the oil and fry the tostones to a deeper color and warmed through, about 1 minute. Drain on paper towels and season with salt and Essence. Serve hot. This recipe yields 20 to 24, or 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-12-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Two Way Duck Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Domestic duck - (abt 6 lbs) -- rinsed in cool water 1/2 cup Stemmed and sliced jalapenos, with seeds 12 Garlic cloves -- plus 1 medium Garlic head -- halved crosswise 2 medium Lemons -- halved 1/2 cup Sugar Salt -- to taste Freshly ground black pepper -- to taste Cayenne pepper -- to taste 2 medium Sweet potatoes - (abt 14 oz) -- scrubbed 1 tablespoon Flour 1 cup Chopped onion 1 cup Chopped celery 3 cups Chicken stock 2 tablespoons Steen's 100 percent Pure Cane Syrup 3 tablespoons Chopped green onions 1 tablespoon Chopped parsley Remove any excess fat pieces from the cavity of the duck. Remove the neck flap. With the duck breast side up and the cavity facing you, make a 1 inch slit on each side of the breastbone inside the cavity. Insert 1 slice of the jalapeno and 1 clove of garlic in each hole. With your fingers, separate the skin from the breast meat and insert 5 pieces of jalapeno and 5 garlic cloves under the skin and push them well along the breast. Turn the duck around so that the neck is facing you. Slice the remaining 2 cloves garlic and put these and the remaining jalapeno slices in the neck cavity. Put the duck in a deep glass or plastic container. Squeeze the lemons and pour the juice over the duck and inside the cavity. Rub the duck with the lemon skins. In a small bowl, stir the sugar with salt, pepper, and cayenne. Rub the duck, inside and out, with this mixture. Cover and refrigerate for 8 hours. Preheat the oven to 450 degrees. Remove the duck from the container and place it on a rack in a roasting pan. Stuff the cavity with the sweet potatoes and head of garlic. Bake for 30 minutes. Reduce the heat to 350 degrees and continue to bake for 1 hour, or until the duck legs pull easily away from the body. Carve the duck into 4 pieces. Peel and chop the sweet potatoes. Squeeze the garlic from the skins and set aside. Pour the oil (about 1/2 cup) from the roasting pan into a large skillet and heat over medium-high heat for about 2 minutes. Add 1 tablespoon flour and blend with a wire whisk for 5 to 6 minutes to make a medium-brown roux, the color of peanut butter. Add 1 cup each chopped onions and celery and cook stirring often, for 5 to 6 minutes. Add the chopped sweet potatoes and roasted garlic. Cook, stirring occasionally, for about 3 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens 6 to 7 minutes. Season with salt, cayenne and the Steen's Cane Syrup. Simmer for about 3 minutes. Add the green onions and parsley. Lay the duck pieces in the sauce and spoon it over. Increase the heat to medium, cover, and cook for about 20 minutes. Remove the lid and cook for 5 minutes more. To serve, place a piece of duck in the center of each plate and spoon the sauce over the top. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 1642mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tzatziki - (Cucumber And Yogurt Dip) Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 teaspoon Vinegar 1 tablespoon Chopped garlic 1 cup Greek yogurt 1 medium Cucumber -- peeled, diced small 2 teaspoons Finely-chopped fresh mint Salt -- to taste Freshly-ground black pepper -- to taste Kalamata olives Fried bread slices Whisk the olive oil, vinegar, garlic and yogurt together. Season with salt and pepper. Season the cucumber with salt and pepper. Fold the cucumber and mint into the yogurt mixture. Cover and refrigerate until chilled. Serve with black olives and slices of fried bread. This recipe yields about 2 1/2 cups of dip. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 14g Total Fat; (69% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Upside-Down Skillet Apple Tart Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks Unsalted butter 1 cup Brown sugar 1 tablespoon Cinnamon 1 teaspoon Nutmeg 6 Apples (such as Cortland, Rome or Granny Smith) Lemon juice 1 Homemade or prepared puff pastry sheet Flour -- for rolling Preheat oven to 350 degrees. Peel, quarter, and core the apples. Rub them with lemon juice to prevent discoloring. In a 9- or 10-inch cast-iron skillet, melt 1 1/2 sticks butter over medium heat. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce. Fit in apple quarters, round-side down; reduce heat to low. On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet. Prick all over with a pastry docker or with tines of a fork. Dot tops of apples with remaining 1/2 stick butter. Fit pastry round carefully over apples, tucking in edges. Transfer to oven and bake 25 minutes, or until pastry is golden-brown. Remove skillet from oven. To unmold, loosen pastry around edges with a small, sharp knife. Invert a serving plate over top of pan. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down. Tap bottom of pan gently to make sure tart is released. Lift off pan and serve warm or at room temperature. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 23g Total Fat; (60% calories from fat); trace Protein; 34g Carbohydrate; 62mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vacherin Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg whites -- at room temperature 1 cup Sugar 1 pinch Salt (or a pinch of cream of tartar) 2 cups Fresh berries 2 cups Sweetened whipped cream 3 Mint sprigs Preheat oven to 300 degrees. Add the egg whites and salt to a mixing bowl. Beat on medium until soft peaks form. Add the sugar and continue to beat until very stiff peaks form. Fill your pastry bag with the meringue, handing it gently. Pipe out eight 3-inch diameter rings on the lined sheet tray. You want to pipe it so the middle is free to be filled later. Place in the oven and cook for 35 minutes. Turn off the oven and allow to sit for 1 hour. Serve with the berries, cream and mint. This recipe yields 8 dessert servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Vadalia Onion Soup With Tortellini Of Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Onions Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 6 cups Thinly-sliced Vidalia onions Salt -- to taste Freshly-ground black pepper -- to taste 10 Garlic cloves -- peeled 1 tablespoon Chopped fresh tarragon leaves 1 tablespoon Chopped fresh oregano leaves 1 tablespoon Chopped fresh basil 2 quarts Chicken stock 2 cups Trimmed, diced day-old French bread 1/4 cup Heavy cream 1/3 cup Grated Parmigiano-Reggiano cheese 12 Goat's cheese tortellini 2 teaspoons Finely-chopped fresh parsley leaves Preheat the fryer. In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium-low and simmer for 30 minutes. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a hand-held blender, process until smooth. Stir in the cheese. Season with salt and pepper. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper. To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 13g Total Fat; (79% calories from fat); 2g Protein; 5g Carbohydrate; 20mg Cholesterol; 4301mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Ice Cream Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups half-and-half 1 cup granulated sugar 1/2 vanilla bean -- split in half, and scraped 6 egg yolks In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machine's instructions. This recipe yields about 1 quart ice cream. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1131 Calories (kcal); 31g Total Fat; (24% calories from fat); 17g Protein; 202g Carbohydrate; 1276mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Profiteroles Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Unsalted butter 1 cup Milk 2 tablespoons Sugar 1 cup Flour 1/2 teaspoon Baking powder 1 pinch Salt 5 Eggs 1 pint Fresh Coconut Ice Cream -- see * Note 2 cups Blueberry coulis Powdered sugar -- in a shaker Fresh mint sprigs * Note: See the "Fresh Coconut Ice Cream" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into a mixing bowl. Beat the dough on medium speed and add the eggs, one at a time. Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a star tip and pipe out 16 golf ball-size rounds onto a lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees, and continue to cook for 25 minutes. Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling. Using a serrated knife, slice the profiteroles in half. Fill each profiterole with the Fresh Coconut Ice Cream. Drizzle the blueberry coulis over the top the of the profiteroles and garnish with powdered sugar and fresh mint. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 461 Calories (kcal); 31g Total Fat; (60% calories from fat); 12g Protein; 34g Carbohydrate; 304mg Cholesterol; 197mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Pudding Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Sugar 3 tablespoons Cornstarch 3 cups Half-and-half 4 Egg yolks 1 tablespoon Unsalted butter 1 Vanilla bean -- split 1 cup Crushed vanilla wafers 2 cups Raspberries 5 Mint sprigs -- for garnish In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook, stirring, over medium heat until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly. Return egg mixture to saucepan and heat just to simmering. Reduce heat and simmer 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour custard into 4 small ramekins, about 1/2-cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 8g Total Fat; (25% calories from fat); 3g Protein; 51g Carbohydrate; 220mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Sabayon Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks 2 tablespoons Minced shallots 1 whole Vanilla bean -- split lengthwise 1/3 cup Champagne 1/4 cup Extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- see * Note * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In top part of a double boiler, set over barely simmering water, combine egg yolks and shallots, whisking thoroughly. Using sharp point of a knife, scrape vanilla seeds from center of bean into egg mixture (reserve bean for another use). Whisk in champagne and cook, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in olive oil in a thin stream and season to taste with salt, pepper and Bayou Blast. This recipe yields about 3/4 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 - - - - - - - - - - - - - - - - - - - Per serving: 677 Calories (kcal); 64g Total Fat; (92% calories from fat); 6g Protein; 6g Carbohydrate; 425mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Brioche Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 envelopes Active dry yeast 1/2 cup Warm milk -- (about 110 degrees) 1 Vanilla bean -- split 5 cups Flour 6 Eggs 1/2 cup Warm water -- (110 degrees) 3 tablespoons Sugar 2 teaspoons Salt 3 sticks Butter -- room temperature - + 2 tablespoons Butter -- room temperature 1 Egg yolk -- beaten Preheat the oven to 400 degrees. Combine the yeast and milk in a small bowl and stir to dissolve the yeast. Add 1 cup flour and mix to blend well. Using a knife, scrape the vanilla bean and stir the pulp into the yeast mixture. Let sit at room temperature in a warm, draft-free place for about 2 hours to allow fermentation. Put 2 cups of the flour into a large mixing bowl. Add 4 of the eggs, one at a time, beating thoroughly into the flour using a wooden spoon with each addition. The dough will be sticky, thick, and spongy. Add the water, sugar, and salt and mix well, beating vigorously. Add 3 sticks of the butter and work it into the dough with your hands until it is well blended. Add the remaining 2 eggs and mix well into the dough. Add the remaining 2 cups of flour and blend into the dough, breaking up any lumps with your fingers. Add the yeast mixture. Using your hands, knead and fold the starter into the dough. Continue kneading and folding until all is well mixed, about 5 minutes. The dough will be sticky and moist. Cover with a clean cloth and let rise in a warm, draft-free place until it doubles in size, about 2 hours. To make loaves, lightly butter two 9- by 5- by 3-inch loaf-pans with the remaining 2 tablespoons butter. To make rolls, butter 12 standard-size muffin cups. With your fingers, lightly punch down the dough. Divide the dough into 2 equal portions and place in the pans. For rolls, divide the dough into 12 equal portions and place in the muffin cups. Brush the tops with egg yolk. Cover and let rise in a warm, draft-free place until it doubles in size, about 1 hour. Bake the loaves for 25 to 30 minutes and the rolls for 20 minutes, or until golden-brown. Remove the pans from the oven and cool on wire racks. Turn the loaves or rolls out of the pans and cool completely on the wire rack. This recipe yields 2 loaves or 12 muffins. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A07 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2826 Calories (kcal); 171g Total Fat; (54% calories from fat); 58g Protein; 266g Carbohydrate; 1079mg Cholesterol; 3867mg Sodium Food Exchanges: 16 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Champagne Sauce With Lobster Over Pasta Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Lobster Main Dish Pasta Sauces Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Champagne 1 Vanilla bean -- split lengthwise 2 tablespoons Heavy cream 1/2 cup Cold butter -- cubed 1/2 pound Cooked lobster meat 1/4 pound Spinach fettucine -- cooked, cooled, -- and oiled 2 tablespoons Chopped chives Salt -- to taste Freshly ground black pepper -- to taste Begin reducing the champagne and the vanilla bean in a non-reactive sauce pan until almost dry (about 2 tablespoons). Add the cream and boil for 2 minutes. Using a whisk, gradually incorporate the butter, and season with salt and pepper. Remove the vanilla bean, and add the lobster and stir constantly until it is heated through, remove from the heat. Dip the cooked pasta in the hot water bath for 30 seconds, drain, and place in a mixing bowl. Pour the sauce over the pasta and toss with 1 tablespoon of the chives. Adjust the seasonings and present in a shallow bowl garnished with the remaining chives. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1818 Calories (kcal); 109g Total Fat; (55% calories from fat); 73g Protein; 126g Carbohydrate; 453mg Cholesterol; 1871mg Sodium Food Exchanges: 8 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Donuts Recipe By :Emeril Lagasse Serving Size : 24 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast - (1/4 oz) 1/4 cup Sugar 2 tablespoons Butter 1 whole Vanilla bean -- split in half, scraped, bean reserved 1 1/4 cups Milk 4 cups Flour -- to 5 cups === FILLINGS AND TOPPINGS === 1 cup Pasty cream -- in a small pastry 1 bag with round tip 1 cup Blueberry preserves -- in a small pastry 1 bag with round tip 1 cup Sugar glaze 1 cup Chocolate glaze 1 cup Butterscotch glaze Powdered sugar in shaker Preheat the fryer. In a sauce pan, combine the milk and vanilla bean together. Bring the milk up to a simmer, remove from the heat and cool the milk to 85 degrees. Using an electric mixing bowl, combine the yeast, sugar, butter and vanilla scrapings together. Remove the bean from the milk and whisk into the yeast and sugar mixture. Dump the flour mixture into the yeast mixture. Using a dough hook, on low speed, beat the dough until incorporated. Increase the speed and continue beating until the dough is formed and starts to climb up the dough hook, about 2 minutes. Place the dough in a lightly-greased bowl and cover. Place the dough in a warm place and let the dough to rise until double in size, about 1 hour. Turn the dough out onto a floured surface. Roll the dough out into 1/2-inch thickness. Cut half the dough out into squares. Cut the remaining dough into 1-inch strips. Cut the strips in half. Braid two strips together, sealing each end tightly. Let the doughnuts rise until double in size, about 20 minutes. Fry the doughnuts for 1 minute on each side. Remove from the fryer and drain on a paper-lined plate. Place the doughnuts on a wire baking rack. Fill 1/3 of the doughnuts with pastry cream, 1/3 plain and 1/3 with preserves. Glaze the cream doughnuts with the chocolate and the blueberry doughnuts with the sugar glaze. Glaze the plain doughnuts with the butterscotch glaze. Place the doughnuts on a platter and garnish with powdered sugar. This recipe yields about 2 dozen doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2390 broadcast 07-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g Protein; 19g Carbohydrate; 4mg Cholesterol; 16mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla-Bourbon Marinated Pork Loin With Mashed Sweet Potatoes Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 vanilla beans -- split, scraped 1 teaspoon orange zest 1 teaspoon freshly-cracked black pepper 1 cup brown sugar 1 cup cider vinegar 2 bay leaves 2 cups bourbon 1 pork loin - (abt 6 lbs) -- trimmed, cleaned === FOR THE PECAN GARVY === 1 cup chopped pecans 1/4 cup butter 1 cup chopped trinity - (equal amounts onion, celery, green pepper, finely diced 1/2 tablespoon chopped garlic 1/8 teaspoon cayenne pepper 3 tablespoons flour 1 cup pork marinating liquid - from the above 1 quart chicken stock === FOR THE SWEET POTATOES === 8 large sweet potatoes -- peeled, and cut into chunks 1 cup sour cream 1/4 cup bourbon 1/4 cup brown sugar 1/4 cup Steen’s cane syrup Salt -- to taste Freshly-ground white pepper -- to taste In a small saucepan, combine vanilla beans, orange zest, black pepper, brown sugar, cider vinegar and bay leaves and cook over medium heat until sugar is melted and flavors have begun to meld, about 10 minutes. Remove from heat and add bourbon. Cool marinade completely before pouring over pork loin in a glass casserole or bowl. Refrigerate for 48 hours, turning every 12 hours. Preheat oven to 350 degrees. Remove pork from marinade and pat dry. Transfer marinade to a saucepan and reduce volume by 1/3. Reserve to use in the pecan gravy. Place pork on a rack on a baking sheet and bake for 45 minutes, or until a thermometer reads 155 degrees. Let rest 5 minutes before slicing. Serve with Pecan Gravy and Sour Cream Mashed Sweet Potatoes. For the Pecan Gravy: In a saucepan cook pecans in butter until you get a pleasant pecan aroma. Add trinity and cook for 2 minutes. Add garlic, cayenne pepper and cook for 2 minutes. Add flour, cook for 2 minutes, then add marinating liquid and chicken stock. Continue to cook until sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper. For the Sweet Potatoes: In a large saucepan, boil sweet potatoes until fork tender, about 15 to 20 minutes. Pour off all of the water and put potatoes through a food mill or ricer. Using a large plastic spatula, fold in sour cream, bourbon, brown sugar, and cane syrup. Taste and add salt and white pepper to taste. Serve immediately or put in a casserole dish and reheat when ready to serve. This recipe yields 12 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A15) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 411 Calories (kcal); 15g Total Fat; (42% calories from fat); 3g Protein; 42g Carbohydrate; 19mg Cholesterol; 783mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla-Infused Oil Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Vanilla beans -- split 4 cups Light olive oil In a small saucepan top vanilla beans with oil. Slowly heat until hot and vanilla is aromatic. Cool, strain and store refrigerated. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Veal And Mushroom Stew Over Mascarpone Ravioli Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Mushrooms Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Ground veal Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Finely-chopped onions 1 pound Assorted exotic mushrooms -- cleaned, stemmed 2 tablespoons Minced shallots 1/2 cup Peeled, seeded, chopped tomatoes 2 tablespoons Chopped garlic -- plus 1 teaspoon Chopped garlic 3 cups Veal reduction 2 tablespoons Butter 1 tablespoon Finely-chopped fresh parsley leaves 8 ounces Mascarpone cheese 2 tablespoons Chiffonade of basil 32 Fresh pasta squares- (3" by 3") 4 ounces Parmigiano-Reggiano cheese -- grated Chopped chives -- for garnish In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the veal. Season with salt and pepper. Brown the veal completely, about 5 to 6 minutes. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms. Season with salt and pepper. Saute for 3 to 4 minutes. Add the shallots and tomatoes and saute for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Season with salt and pepper. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 4 to 5 minutes. Stir in the butter and parsley. Set aside and keep warm. Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, and basil. Mix well. Season with salt and pepper. Place a tablespoon of the cheese in the center of 16 of the wontons. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the two squares of pasta together tightly, sealing the raviolis completely. Place the raviolis in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely. Season the raviolis with salt and pepper. To serve, place four of the raviolis in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B80) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 - - - - - - - - - - - - - - - - - - - Per serving: 541 Calories (kcal); 46g Total Fat; (77% calories from fat); 25g Protein; 5g Carbohydrate; 187mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Blanquette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil 1 1/2 pounds Veal stew meat -- cut into 1" cubes 1 cup Flour -- seasoned with 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 3/4 cup Olive-shaped pieces of turnip 3/4 cup Olive-shaped pieces of carrot 3/4 cup Chopped celery 1 cup Pearl onions, peeled 1 1/2 quarts Veal stock 1 cup Heavy cream -- optional Salt -- to taste Freshly-ground black pepper -- to taste Soft polenta -- for serving ===GARNISH === Parmesan cheese Chopped parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a Dutch oven or deep-sided saute pan heat oil. Toss veal in flour seasoned with Bayou Blast and shake off the excess. Add veal to pan without crowding, searing pieces on all sides; do this in batches if necessary and return all meat to pan. Add vegetables to pan and cook 3 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes. Add cream, if using, and simmer 10 minutes more. Taste and adjust seasonings. Serve with polenta. Using a vegetable peeler shave some Parmesan over and serve, garnished with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 26g Total Fat; (63% calories from fat); 6g Protein; 28g Carbohydrate; 82mg Cholesterol; 1780mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Chop With Puree Of Apple Spatzle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Green apples 1/2 cup White wine Juice of one lemon 1 tablespoon Minced shallots 1 teaspoon Minced garlic 2 Eggs -- lightly beaten 1 1/2 cups Flour 1 teaspoon Salt 1/4 teaspoon Baking powder 4 Veal chops - (10 oz ea) 2 tablespoons Olive oil 1/2 cup Dijon mustard 2 cups Chopped mild herbs 1 cup Veal reduction -- hot 1 cup Julienned grilled apples 1 tablespoon Unsalted butter 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives Emeril's Essence -- see * Note * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven 400 degrees. For the spatzle: Cook the apples, wine, lemon juice, shallots and garlic, down until the apples are soft. Remove from the heat and puree until smooth. Bring a pot of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir the apple puree, eggs, flour, 1 teaspoon salt and baking powder together. Place a colander over the pan, and press through the holes into the hot water using a rubber spatula. When the spatzle floats to the surface, cover and cook the spatzle until it swells and is fluffy. Remove from water and shock in ice water. Drain the spatzle and set aside. For the veal chops: In a saute pan, heat the olive oil. When the pan is smoking hot, sear each chop for 2 to 3 minutes on each side. Season each chop with Emeril's Essence. Remove from the pan and allow to cool. Cover each chop with the mustard and crust with the chopped herbs. Place the chops in the oven and cook for about 15 minutes or until medium-rare. In a sauce pan, heat the veal reduction and grilled apples together. Bring up to a simmer and season. In a saute pan, melt the butter. Add the spatzle and saute for 3 to 4 minutes. Stir in the parsley and season. Spoon the sauce over the platter. Mound the spatzle in the center of the sauce. Place the chops on top of the spatzle with their bones crossing. Garnish with chives and Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2331 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 14g Total Fat; (35% calories from fat); 9g Protein; 47g Carbohydrate; 101mg Cholesterol; 972mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Chops With Sweet Potato Gravy Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Veal chops - (10 to 12 oz ea) Emeril’s Essence -- see * Note Oil 1/4 cup Chopped onion 2 tablespoons Chopped celery 2 tablespoons Chopped carrot 1 1/2 tablespoons Flour 1 quart Dark chicken stock 1 cup Small-diced sweet potatoes -- peeled 1/2 cup Toasted pecans Salt -- to taste Freshly-ground black pepper -- to taste Steen's cane syrup molasses -- to taste 1 cup Fried parsnip strips 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 1 cup Mashed potatoes -- hot * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a medium sauce pot, heat 2 tablespoons of oil. Add the onions, carrots, and celery, cook for 5 minutes or until the vegetables are tender and begin to brown. Dust the vegetables with flour, stir to coat all the vegetables and cook for 2 to 3 minutes or until the flour begins to brown. Add the stock, stirring to incorporate. Bring to a boil, reduce the heat to medium-high and simmer for 10 minutes. Add the sweet potatoes to the gravy and cook until tender, about 10 minutes. Adjust the seasonings and sweetened to your liking with the cane syrup. For the chops: Heat a large cast-iron skillet on high heat. Season the veal chops on both sides with Emeril’s Essence. Add the veal chops to the hot skillet. Sear for 3 to 4 minutes or until a nice crust is formed to seal in the juices. Flip the veal chops, repeating the process on the other side. Reduce the heat to medium low. Add the gravy to the pan. As the veal chops cook, continue to coat them with the gravy as well as flipping them occasionally to insure even cooking. If the gravy is too thick, add additional stock to thin the gravy. Cook the chops for 10 to 12 minutes for medium doneness. To assemble, place a mound of the hot mashed potatoes in the center of the plate. Prop the veal chops against the potatoes. Spoon the gravy over the top of the chop and around the rim. Garnish with the fried parsnip strips, green onions, and red peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 1g Total Fat; (18% calories from fat); 2g Protein; 11g Carbohydrate; 1mg Cholesterol; 128mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Forcemeat Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound veal stew meat -- diced 1" cubes Salt -- to taste Freshly-ground black pepper -- to taste 1 cup chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery 2 garlic cloves -- crushed 1/2 cup chopped tomatoes 1 teaspoon green peppercorns 4 cups veal stock In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper. This recipe yields about 2 cups. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 2g Total Fat; (8% calories from fat); 8g Protein; 36g Carbohydrate; 0mg Cholesterol; 4724mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Grillades And Grits With Smothered Greens Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds veal top round -- cut into 2" cubes Creole seasoning Flour -- for dredging 1/4 cup vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery Salt -- to taste Cayenne pepper -- to taste 2 cups chopped peeled seeded tomatoes 1 tablespoon chopped garlic 5 bay leaves 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil Freshly-ground black pepper -- to taste 2 cups beef broth 1/2 cup dry red wine === BAKED CHEESE GRITS === 4 1/2 cups whole milk 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1 tablespoon butter 2 cups quick-cooking white grits 2 cups grated white Cheddar cheese === FOR SERVING === 1 recipe Southern Cooked Greens -- see * Note 2 tablespoons chopped green onions, green parts only 2 tablespoons finely-chopped parsley * Note: See the "Southern Cooked Greens" recipe which is included in this collection In a mixing bowl, add the veal. Season with Creole seasoning. Toss the meat in flour, coating completely. Turn the meat out onto a floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound again. In a large, cast-iron pot, heat the oil. When the oil is hot, add the veal. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, beef broth and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered. Remove the bay leaves. For the grits: In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into a greased square glass pan. Sprinkle the remaining cheese over the grits. Place pan in oven and bake in a preheated 375 degree oven for 10 to 15 minutes or until the cheese is melted and slightly golden. To serve, spoon the grits in the center of each plate. Spoon the Southern Cooked Greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 17g Total Fat; (59% calories from fat); 11g Protein; 16g Carbohydrate; 30mg Cholesterol; 1100mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Marcelle Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 4 cups Sliced exotic mushrooms Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Minced garlic 1/2 pound Lump crabmeat -- picked over 1/4 cup Chopped green onions 4 Egg yolks 1 Lemon -- juiced 1 tablespoon Water 1 tablespoon Creole mustard Cayenne pepper -- to taste 1/2 pound Butter -- melted and warm 16 Fresh pencil asparagus spears -- blanched 8 Veal loin cutlets - (abt 2 1/2 oz ea) 1 cup Flour 4 slices Fresh lemon - (thin slices) 1 tablespoon Finely-chopped fresh parsley leaves In a large saute pan, over medium heat, melt 3 tablespoons of the butter. Add the mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes. Add the garlic and crab meat. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the green onions. Set aside and keep warm. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Keep warm. In a large saute pan, melt 1 tablespoon of the butter. Add the asparagus. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and keep warm. Place each piece of veal between a sheet of plastic wrap. Using a meat mallet, pound out very thin. Season both sides of the veal with salt and pepper. Season the flour with salt and pepper. Dredge each piece of veal in the flour, coating each side completely. In another large saute pan, over medium heat, melt the remaining 2 tablespoons of butter. Add the veal and pan-fry for 1 minute on each side. Remove from the heat. To serve, lay two pieces of the veal in the center of each plate. Spoon the Hollandaise over the veal. Lay four spears of asparagus over each plate of veal. Place a spoonful of the relish in the center of the asparagus. Garnish with the pieces of lemon and parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B48 broadcast 07-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 790 Calories (kcal); 69g Total Fat; (77% calories from fat); 17g Protein; 27g Carbohydrate; 428mg Cholesterol; 820mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Marsala Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Oil 8 slices Veal scaloppine - (4 oz ea) 3/4 cup Flour -- seasoned with 1 tablespoon Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 1/2 cup Marsala 2 1/2 cups Veal stock 1 tablespoon Minced shallot 1 1/2 cups Sliced wild mushrooms 3 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Poppy seed 8 ounces Egg noodles -- cooked Chopped parsley -- for garnish * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat oil in a saute pan. Working in batches if necessary, season veal with salt and pepper, dredge in flour seasoned with Bayou Blast, and saute immediately. Sear both sides, remove and keep warm. To pan add shallots and mushrooms and toss and cook 3 minutes. Add Marsala and CAREFULLY ignite with a match, shaking pan until flames go out. Reduce by half then add veal stock. Bring to a boil, reduce by half and stir in 2 tablespoons of butter. Meanwhile, in another saute pan heat remaining butter with poppy seeds and toss in noodles to reheat; season to taste with salt and pepper. Return veal to sauce to reheat as you divide noodles among warmed plates. Lay veal on top of noodles, coat with sauce and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 18g Total Fat; (36% calories from fat); 11g Protein; 59g Carbohydrate; 77mg Cholesterol; 824mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Meatballs Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Meatballs Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh bread cubes 1/2 cup water 1/2 cup wine 1 cup finely-minced yellow onion 1 garlic clove -- minced 1/4 cup minced flat-leaf parsley 1 teaspoon fried oregano 1 egg -- slightly beaten 1 pound ground lean veal Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Essence -- see * Note 1/2 cup breadcrumbs Olive oil -- for frying Kicked-Up Tzatiziki Sauce -- (see recipe) * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour. Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, sauté the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce. This recipe yields 24 meatballs. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-11-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 meatballs" - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 4g Total Fat; (51% calories from fat); 6g Protein; 4g Carbohydrate; 187mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Raviolis With Morel Cream Sauce And Shaved Parmigiano-reggiano Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal stew meat 1 quart veal oil - (veal deckle fat rendered down with pomace oil) 6 garlic cloves 3 sprigs fresh rosemary Salt -- to taste Freshly-ground black pepper -- to taste 1 cup minced shallots 2 teaspoons minced garlic 2 teaspoons chopped fresh rosemary 1 tablespoon chopped fresh parsley 2 ounces dried morel mushrooms Warm water Heavy cream 2 fresh pasta sheets - (11" by 14") -- cut into 2" squares for about 64 squares 1/2 cup grated Parmigiano-Reggiano cheese Preheat the oven to 300 degrees. For the veal ravioli filling: Season the meat with salt and pepper. Place the meat in an oven-proof pan and cover with the veal oil. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the veal oil for future use. Discard the rosemary. In a food processor, fitted with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup of the shallots, garlic, rosemary and parsley. Season with salt and black pepper. Pulse until the mixture is finely chopped. If the rillette is not moist enough, add some of the remaining veal oil. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. (Makes about 3/4 pound) For the Morel Cream Sauce: Place the dried morels in a shallow bowl. Pour the warm water over the morels. Allow to sit for at least 1 hour. Strain the morels, reserving the liquid. Cut the rehydrated morels into 1/4-inch thick rings. In a saucepan, over medium heat, add 2 teaspoons of the oil. Add the morels and the remaining 1/2 cup of shallots. Season with salt and pepper. Saute for 6 minutes. Add the reserved and strained morel liquid. Bring the mixture to a boil. Reduce to a simmer and cook for 4 minutes. Add the cream and continue to cook for 6 minutes. Season with salt and pepper. Remove from the heat and keep warm. To make the ravioli's: Place 1 tablespoon of the filling in the center of 32 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 5 minutes. Drain. Toss the raviolis with the warm mushroom sauce and garnish with the grated cheese. This recipe yields 4 appetizer servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C32) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Romana Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 veal rib chops, bone-in - (10 to 12 oz ea) Creole seasoning 2 cups flour 2 cups fine dried bread crumbs 2 eggs -- beaten with 2 tablespoons milk 2 tablespoons butter 3 tablespoons olive oil 1/2 pound baby carrots -- peeled, blanched 1/2 pound small red potatoes -- quartered, blanched 4 medium plum tomatoes -- cored, seeded, and chopped 1 cup red onion -- julienned 2 cups baby arugula -- washed, patted dry Drizzle of extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste Using a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap. Using a meat mallet, pound out each chop, about 1/2-inch thick. Season the chops with Creole seasoning. In a shallow bowl, season the flour with Creole seasoning. In another shallow bowl, season the bread crumbs with Creole seasoning. Dredge the veal in the flour. Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely. In a large saute pan or skillet, heat the butter and 2 tablespoons of the oil. When the oil is hot, pan-fry each chop for about 4 minutes on each side. Remove from the pan and drain the chops on a paper-lined plate. Season the chops with Creole seasoning. In another saute pan, heat the remaining 1 tablespoon olive oil. Saute blanched carrots and potatoes until tender, about 5 minutes. Season with salt and pepper. In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well. To serve, place the veal in the center of each plate. Spoon some of the tomato mixture on top of the veal. Garnish with parsley. Serve with the vegetables. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C52) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 19g Total Fat; (38% calories from fat); 11g Protein; 59g Carbohydrate; 110mg Cholesterol; 118mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Roulade With Crabmeat, Mushroom And Spinach Stuffing Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === VEAL ROULADE AND STUFFING === 1 pound fresh spinach -- washed, stemmed 2 tablespoons butter 8 ounces chanterelle or morel mushrooms -- thinly sliced 2 tablespoons minced shallots 1/4 cup white wine or Vermouth 1 pound lump crabmeat -- carefully picked over and cartilage removed 1/4 cup minced parsley Salt -- to taste Freshly-ground white pepper -- to taste 1 boned veal loin - (3 to 4 lbs) -- trimmed, butterflied, and pounded to 1/2" thickness === PERIGOURDINE SAUCE === 1 tablespoon butter 1 fresh truffle - (abt 1 1/2" dia) -- washed, peeled, very thinly sliced 6 ounces duck or goose foie gras -- cut small cubes Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup madeira or porto wine 2 cups demi-glace For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots to the pan and sauté until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat. Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam-side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees, about 45 minutes to 1 hour. Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce. For the Perigourdine sauce: To make the sauce, in a medium sauté pan heat the butter over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the foie gras and cook about 45 seconds. Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through. Serve immediately with the Veal Roulade. (Makes about 2 cups) This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP13) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 5g Total Fat; (44% calories from fat); 12g Protein; 3g Carbohydrate; 56mg Cholesterol; 256mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Saltimbocca Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 small veal scaloppini Salt -- to taste Freshly-ground black pepper -- to taste 12 slices Parma Ham 12 fresh sage leaves 6 toothpicks -- cut in half Flour -- for dredging 2 tablespoons butter 4 tablespoons olive oil 1 cup dry white wine 2 pounds escarole 2 garlic cloves -- chopped fine 12 additional sage leaves -- for garnish Season the veal with salt and pepper. Place a sage leaf on top of the veal. Wrap the veal and sage in a slice of the prosciutto and secure with a toothpick. Dredge the veal in seasoned flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches using more olive oil as necessary. Deglaze the pan with the wine to make a sauce. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic and mix well. To serve, mound the escarole in the center of each plate. Arrange three of the veal slices in the center of each plate. Spoon the sauce over each plate. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C52) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 20g Total Fat; (75% calories from fat); 5g Protein; 10g Carbohydrate; 16mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Custard Pie Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Prepared 10-inch pie shell -- in a tart pan 1 tablespoon Olive oil 1 cup Sliced wild mushrooms 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 Grilled medium red onion slices 5 Grilled eggplant slices 10 Grilled zucchini slices 10 Grilled yellow squash slices 4 Italian Roma tomatoes -- roasted, and -- cut julienne 4 Egg yolks 2 cups Heavy cream 1/2 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Warm carrot puree -- see * Note 1/4 cup Grated Parmigiano-Reggiano cheese 2 tablespoons Chopped green onions 2 tablespoons Brunoise red peppers 2 tablespoons Brunoise yellow peppers * Note: Cook 3 small or 2 large carrots and puree in a blender. Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the mushrooms, shallots and garlic for 2 minutes. Season with salt and pepper. Remove from the heat. Start layering the vegetables in the tart shell, onions first, tomatoes and mushrooms last. In a mixing bowl, whisk the yolks, cream, cheese and parsley together. Season with salt and pepper. Pour over the vegetables. Bake for 35 to 40 minutes or until the custard is set. Remove from the oven and let cool. Spoon the puree in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with the cheese, green onions and peppers. This recipe yields one 10-inch tart. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2032 Calories (kcal); 210g Total Fat; (91% calories from fat); 22g Protein; 22g Carbohydrate; 1503mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 41 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Frittata Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1/2 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1/2 cup grated Parmigiano-Reggiano 2 tablespoons butter 2 shallots -- minced 8 ounces wild or button mushrooms -- sliced 1 pound asparagus spears -- trimmed, and cut into 3/4" pieces In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup cheese. Set aside. In a large non-stick, broiler-proof skillet, melt the butter over medium heat. Add the shallots and mushrooms and sauté for 4 minutes. Add the asparagus to the pan and continue to cook until the asparagus is crisp-tender, about 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes. Preheat the broiler. Sprinkle the frittata with the remaining Parmesan. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 12g Total Fat; (66% calories from fat); 10g Protein; 4g Carbohydrate; 296mg Cholesterol; 410mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Paupette With Grilled Vegetable Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole New potatoes -- quartered, blanched 2 slices Beefsteak tomato - (1" thk ea) -- grilled 1 large Red onion ring slice -- grilled 1 Yellow pepper -- roasted, seeded, and julienned 1/2 Endive spear -- grilled 1 medium Portobello mushroom -- grilled, quartered 1 tablespoon Chiffonade basil 1 tablespoon Chopped black olives 1 tablespoon Olive oil Salt -- to taste Freshly-ground black pepper == to taste === VINAIGRETTE === 1/2 cup Brunoise of assorted grilled vegetables 1 tablespoon Balsamic vinegar 1 piece Parchment paper - (11" by 14") 1 tablespoon Water 2 Grilled green onions -- for garnish Preheat the oven to 350 degrees. For the paupette: Toss all the vegetables with the basil, black olives, olive oil and salt and pepper. Layer the mixture in the center on one half side of the parchment. Add the 1 tablespoon of water for steaming purposes. Fold the other half of parchment over the vegetables resembling a book. With the crease side toward you start crimping and folding towards your body. The finish product will resemble a calzone. Make sure that the parchment is nice and tight, so that none of the liquid will escape. Roast for 8 to 10 minutes. For vinaigrette: In a mixing bowl, slowly whisk the balsamic vinegar into the olive oil. Add the brunoise of vegetables and season with salt and pepper. Remove the paupette from the oven and place on a plate. Make a cut through the top center, exposing the roasted vegetables. Spoon the vinaigrette over the vegetables and garnish with 2 grilled green onions. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2281 broadcast 03-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 4g Total Fat; (32% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Quesadilla With Parsnip Puree Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === ONION MARMALADE === 2 tablespoons Olive oil 3/4 cup Julienne yellow onions 1 teaspoon Minced garlic 1 tablespoon Finely-chopped parsley 1 tablespoon Rice wine vinegar Salt -- to taste Freshly-ground black pepper == to taste === QUESADILLA === 1/2 cup Parsnip puree 1 cup Assorted julienne grilled vegetables (red onions, peppers, yellow squash, tomatoes, etc.) 1/2 cup Grated Maytag white cheddar cheese 8 Flour tortillas === GARNISH === 1/4 cup Cilantro sour cream 3 tablespoons Grated Maytag white cheddar cheese Chopped fresh parslry For Onion Marmalade: In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper. For Vegetable Quesadilla: Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1-inch border. Cover the puree with 1/4 cup of the vegetables. Sprinkle with 3 tablespoons white cheddar cheese. Top with one tortilla. In a saute pan, heat 2 tablespoons of olive oil. When smoking hot, carefully lay the quesadilla in the oil. Fry on one side until golden brown and flip over and finish cooking, about 1 to 2 minutes. Remove and continue frying until all the quesadillas are fried. Additional oil may be need for frying. To assemble cut the quesadillas into fourths. Arrange on a plate with the onion marmalade and cilantro sour cream. Garnish with grated Maytag white cheddar and chopped parsley. This recipe yields 4 appetizer servings. Comments: The original recipe title as listed is "Vegetable Quesadilla With Parsnip Puree, Caramelized Onion Marmalade, Cilantro Sour Cream". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2281 broadcast 03-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 529 Calories (kcal); 17g Total Fat; (29% calories from fat); 13g Protein; 81g Carbohydrate; 0mg Cholesterol; 688mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Ravioli With Herb Butter Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Beaten egg -- for sealing raviolis === SEMOLINA PASTA === 3 cups Durum semolina 1 teaspoon Salt 2 Eggs -- (2 to 3) 1 tablespoon Olive oil === RAVIOLI FILLING === 3 tablespoons Unsalted butter 1/4 cup Small-diced red pepper 1/4 cup Small-diced red onion 1/4 cup Small-diced eggplant 1/4 cup Small-diced mushrooms 1/4 cup Small-diced celery 3 tablespoons Chopped parsley 3 tablespoons Chopped basil 2 teaspoons Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste === HERB BUTTER SAUCE === 3 tablespoons Unsalted butter 3 tablespoons Chopped mixed herbs 1 teaspoon Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste === GARNISH === 2 tablespoons Grated Parmesan cheese For the Semolina Pasta: Mix the semolina and salt together. On a large work surface form a mound with the semolina and create a "well" in the center of the mound. In a small bowl beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. The yield will be about 1 pound of pasta. For the Ravioli Filling: Heat the butter until foaming in a small saute pan. Add the vegetables, cook until tender, about 2 minutes. Add the garlic, parsley, and basil, and cook for 1 minute. Set aside to cool. The yield will be 2 portions of stuffing for over-sized raviolis. For the Herb Butter Sauce: Melt the butter and add the herbs, garlic and season. Set aside. The yield will be 2 sauce portions. For the Assembly: Set up the pasta machine, and have a large pot of boiling water on the stove. Roll out thin 4-inch square sheets of pasta. Brush one square of pasta with beaten egg. Mound the filling on the egg brushed pasta sheet, top with another sheet of pasta. Press to form a seal. Repeat to make additional raviolis. Drop the raviolis into the boiling water and cook until al dente, about 4 minutes. Remove the raviolis and place on dinner plates. Pour the sauce over the raviolis and garnish with the cheese. This recipe yields 2 lunch entrees. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 - - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 47g Total Fat; (90% calories from fat); 8g Protein; 3g Carbohydrate; 284mg Cholesterol; 1223mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Satay Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Grilling Squash Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Soy sauce 2 tablespoons Rice wine vinegar 1 tablespoon Minced ginger 1 teaspoon Minced garlic 2 tablespoons Olive oil 1 teaspoon Toasted sesame oil 1 teaspoon Brown sugar 1 pinch Cayenne 4 whole Shiitake mushrooms 4 Round zucchini slices -- cut 3/4" thick 4 Round yellow squash slices -- cut 3/4" thick 4 Half-moon eggplant slices -- cut 3/4" thick 4 Pearl onions -- halved 4 Cherry tomatoes -- halved Soak 8-inch wooden skewers in warm water for at least 45 minutes before using. In a small bowl combine soy sauce, vinegar, ginger, garlic, oils, brown sugar, cayenne and 1/4 cup water. Thread vegetables on skewers and place in a shallow glass baking dish. Pour soy sauce mixture over and marinate skewers, turning several times, for at least 1 hour at room temperature. Preheat grill. Place skewers on grill and cook, turning and basting frequently with extra marinade, for about 6 minutes in all. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2152 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 1231mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Tamales Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Tamales Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Corn ears -- still in husk 6 Parsnips - (to 8) 2 teaspoons Oil 1/4 cup Diced onion 1/4 cup Diced red bell pepper 1/4 cup Diced celery 1 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste Roasted Chili Sauce -- see * Note * Note: See the "Roasted Chili Sauce" recipe which is included in this collection. Remove corn from husk, leaving husk intact and discard corn silk. Cut kernels from cob and reserve; reserve cobs for the Roasted Chili Sauce recipe. In a saucepan of boiling salted water cook parsnips until tender; drain and puree through a food mill. You should have 2 cups of puree. Heat oil in a skillet and saute onion, pepper and celery 1 minute. Add garlic and corn, season to taste and toss well. Fold vegetables into parsnips. Pull back leaves of husk, fill with vegetable puree and tie shut with a piece of string. Arrange a rack in a shallow pan or use a bamboo steamer. Place tamales in steamer and add enough water to steam, but not enough to get tamales wet. Cover tightly with a lid or with foil and steam 40 minutes. Serve drizzled with the Roasted Chili Sauce. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 9g Total Fat; (69% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veloute Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 3 tablespoons Flour 2 cups Chicken stock Salt -- to taste Freshly-ground white pepper -- to taste In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve. This recipe yields 2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 35g Total Fat; (76% calories from fat); 4g Protein; 20g Carbohydrate; 93mg Cholesterol; 4646mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Venison And Andouille Sausage Gumbo Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Sausage Soups/Stews Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable oil 1 cup Flour 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped bell peppers 1 tablespoon Minced garlic 3 Bay leaves 1 pinch Cayenne Emeril's Essence -- see * Note 1 pound Andouille sausage -- cut into 1" pieces Salt -- to taste Freshly-ground black pepper -- to taste 6 cups Venison Stock -- see * Note 1 1/2 pounds Bottom round cut of venison -- cut into 1" pieces (or any cut, except for loin and rib area) 1/4 cup Finely-chopped parsley 1/2 cup Chopped green onions 3 cups Cooked white rice 2 tablespoons Chopped green onions * Note: See the "Emeril's Essence Information" and "Venison Stock" recipes which are included in this collection. In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux. In a large stock pot, add 1 cup of the roux. Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Emeril's Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and a bit of Essence. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 28g Total Fat; (60% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison And Melange Of Sausage Cassoulet Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Sausage Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BEANS === 1 tablespoon Unsalted butter 1/4 cup Chopped onions 1/4 cup Chopped celery 1 pound White navy beans 1/4 teaspoon Salt 1/8 teaspoon Cayenne 8 cups Water 1 Bay leaf === MEATS === 1/4 cup Flour 1/4 cup Oil 1 cup Chopped onions 1/2 cup Celery 1/2 cup Chopped bell peppers 1/2 cup Chopped carrots 1/2 teaspoon Salt 1/8 teaspoon Cayenne 4 Thinly-cut venison steaks -- about 4 to 5 oz ea 1 pound Andouille sausage links -- cut 6 equal portions 2 cups Chicken broth 1 pound Chorizo -- cut into 2” pieces === GRATIN === 3/4 cup Dried fine bread crumbs 1/2 cup Grated Parmesan Cheese 3 tablespoons Chopped parsley 1 teaspoon Emeril’s Essence -- see * Note 2 tablespoons Olive oil Chopped chives -- for serving Crusty bread -- for serving * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. For the beans, in a large saucepan, melt the butter over high heat and saute the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. For the meats, in a large oven-proof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium-brown roux. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted. Lay the venison on top of the roux-vegetables mixture and cook for 2 minutes on each side. Add the sausages and cook for 2 to 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and reduce heat to medium-low and cook for 30 minutes. For the gratin, in a mixing bowl, combine the bread crumbs, cheese, parsley, Emeril’s Essence and olive oil. Mix well. When the bean-meat mixture is cooked, spoon the gratin evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives and crusty bread. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2276 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 564 Calories (kcal); 47g Total Fat; (75% calories from fat); 24g Protein; 11g Carbohydrate; 77mg Cholesterol; 1608mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison And Wild Mushroom Stew Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Soups/Stews Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 bacon strips -- cut 1/2" pieces 2 pounds venison shoulder -- excess fat removed, and cut into 1" cubes Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup flour 1/4 cup vegetable oil 1 cup dry red wine 1 large onion -- diced 1 large carrot -- peeled, diced 2 celery ribs -- diced 1 large parsnip -- peeled, diced 1 leek, white only -- diced 2 teaspoons minced garlic 1 pound mixed wild mushrooms such as wood ear, chanterelle, morel, or shiitake -- sliced 1 bottle amber beer - (12 oz) 2 1/2 quarts veal or beef stock 2 tablespoons Worcestershire sauce 6 fresh thyme sprigs 1 teaspoon allspice 3 bay leaves 2 tablespoons tomato paste 2 baking potatoes, like russets -- peeled, cubed 1 pound cooked egg noodles In a large stockpot cook the bacon over high heat until crispy. Remove the bacon from the pan and drain on paper towels. Season the venison with salt and pepper, and then lightly dust with flour. Add the oil to the pot and sear the venison on all sides over medium-high heat. Remove the meat from the pot and add any remaining flour, stirring constantly. Deglaze the pot with the red wine, scraping with a wooden spoon. Add the onions and cook over medium-high heat until translucent, about 3 minutes. Add the carrots, celery and parsnips and sauté for 2 minutes, then add the leeks and garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they release their moisture, about 5 to 7 minutes. Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the veal stock, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste. Bring the stew to a boil, then reduce heat to a simmer. Cook until the meat is tender and the stock is reduced, about 1 1/2 hours. Add the potatoes to the pot and continue cooking until they are cooked through, about 20 to 30 minutes. Season to taste and serve with egg noodles tossed with butter. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D79) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 14g Total Fat; (41% calories from fat); 7g Protein; 36g Carbohydrate; 30mg Cholesterol; 244mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Chili Cheese Fries Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 cups Chopped onions Salt -- to taste Cayenne pepper -- to taste 2 pounds Ground venison 1 tablespoon Ghili powder 2 teaspoons Ground cumin Crushed red pepper -- to taste 2 teaspoons Dried oregano 2 tablespoons Chopped garlic 3 cups Crushed tomatoes 1/2 cup Tomato paste 3 cups Beef stock 2 tablespoons Masa flour 1 1/2 pounds Shoestring potatoes 1/2 pound Grated Cheddar cheese 1/2 pound Grated Monterey Jack cheese 1 cup Sour cream 1/2 cup Pickled jalapenos Preheat the fryer. In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the venison, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the venison is tender. Skim off the fat occasionally. Mix the masa and remaining stock together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Fry the shoestring potatoes in batches until golden-brown, about 3 to 4 minutes. Remove the shoestrings from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Cover the bottom of a large, glass rectangular pan with the shoestrings. Sprinkle 3 cups of the two cheeses over the fries. Place the fries in the oven and cook for 3 to 4 minutes, just until the cheese melts. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the remaining cheese, sour cream and jalapenos. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 26g Total Fat; (61% calories from fat); 15g Protein; 22g Carbohydrate; 57mg Cholesterol; 1814mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Chops With Dried Cranberries Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dried cranberries 1/2 cup Port 2 tablespoons Olive oil 12 ounces Venison chops - (2 chops) 1 tablespoon Chopped shallots 1 cup Demi glace 1 tablespoon Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste 1 small pot Soft polenta 1 tablespoon Chopped parsley 1 tablespoon Grated Parmesan cheese In a bowl soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2243 broadcast 11-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-30-1996 - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 20g Total Fat; (93% calories from fat); 2g Protein; 2g Carbohydrate; 17mg Cholesterol; 628mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Loin With Sundried Cherries And Brie Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil -- plus 1/3 cup Olive oil 6 ounces Venison loin Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Sundried cherries 1 tablespoon Chopped shallots 2 tablespoons Sherry vinegar 1 tablespoon Honey 1/2 pound Bitter greens 2 tablespoons Toasted cashews - (1 oz) 4 ounces Brie (four 1-oz pieces, cut long thin slices) 1 tablespoon Chopped chervil -- for garnish In a small saute pan, heat 1 tablespoon olive oil. Season venison with salt and pepper. Place venison in the saute pan and sear for 5 minutes on each side and remove, allow to cool slightly. Meanwhile, in a bowl soak the cherries and shallots in the vinegar for 10 minutes. Add the remaining olive oil and mix well. Season with salt and pepper and sweeten with the honey. Carefully toss the bitter greens with some of the cherry vinaigrette. Divide the greens between two entree plates. Sprinkle both salads with cashews and position the brie on either side of the plate. Thinly slice the venison and place onto the salad plates. Sprinkle the plates with the chopped chervil. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 605 Calories (kcal); 58g Total Fat; (85% calories from fat); 12g Protein; 11g Carbohydrate; 57mg Cholesterol; 358mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Meatballs With Pasta Ribbons Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Meatballs Pasta Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 bacon slices -- cut 1/2" pieces 1 medium yellow onion -- finely diced 2 teaspoons minced garlic 1 pound ground venison 1/4 pound ground veal or pork 1 cup buttermilk 1/2 cup breadcrumbs 1/2 cup grated Parmesan cheese -- plus extra for garnish 2 teaspoons salt 1 teaspoon freshly-ground black pepper Creole Seasoning -- see * Note 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 1/4 cup vegetable oil -- plus 2 tablespoons vegetable oil 1 cup dry red wine 1/4 cup flour 1 quart veal or chicken stock 1 tablespoon Dijon mustard 1/2 cup heavy cream 4 tablespoons cold butter 2 pounds fresh pasta ribbons 1/2 cup chopped green onions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a large sauté pan set over medium-high heat, render the bacon until crispy, about 4 minutes. Remove the bacon from the pan and drain on paper towels. Add the onions to the pan and cook until soft, about 3 minutes. Add the garlic and cook until aromatic, about 2 minutes. In the bowl of a food processor, process the onions and garlic into a smooth paste, then set aside to cool. In a large mixing bowl combine the venison and veal. With an electric mixer fitted with a paddle attachment, blend the meats together on low speed. (Alternately, blend together the ingredients with a large wooden spoon.) Slowly add the bacon and onion mixture, and once incorporated, gradually add the buttermilk, breadcrumbs and cheese in stages. Add the salt, pepper, Essence, rosemary and sage, and blend thoroughly. Form the meat into 20 even-sized balls. Heat a large sauté pan over medium-high heat and heat 2 tablespoons of the vegetable oil. Add the meatballs to the pot in batches and sear on all sides. Remove the meatballs and add the red wine to deglaze the pan, scraping the bottom of the pan with a wooden spoon. Pour the pan juices into a cup and reserve. Add the remaining vegetable oil and flour to the pan and cook over medium heat to make a light brown roux, stirring constantly, about 5 to 10 minutes. Add the veal stock to the pan and stir until the roux is completely dissolved. Bring the stock to a boil, then reduce the heat to a simmer. Let the sauce reduce for 15 minutes, then stir in the Dijon mustard and cream. Return the meatballs and reserved pan juices to the pot and cook for 20 minutes. Bring a large pot of salted water to the boil. Add the pasta ribbons to the boiling water and cook until al dente, about 8 to 10 minutes. Drain the pasta, toss lightly with olive oil and keep warm. Swirl the cold butter into the sauce and adjust the seasoning to taste. Serve the noodles topped by meatballs and sauce, garnishing each serving with chopped green onions and grated Parmesan cheese. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D79) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 602 Calories (kcal); 52g Total Fat; (81% calories from fat); 12g Protein; 15g Carbohydrate; 90mg Cholesterol; 1684mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Medallions With Smoked Bacon And White Bean Ragout Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Venison loin Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped fresh thyme 3 tablespoons Chopped garlic 1 cup Olive oil 1 cup White wine 1/4 cup Minced shallots 1/2 cup Creole mustard 2 cups Demi-glace 6 ounces Chopped bacon 1/2 cup Minced onions 2 cups Chiffonade of fresh spinach 1/2 pound Cannellini Beans -- cooked until tender 1 large Onion -- cut thin rings 1/2 cup Crystal hot sauce 1 cup Flour Bayou Blast -- see * Note 1 tablespoon Finely-chopped fresh parsley * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Preheat the oven to 400 degrees. Cut the loin into 8-ounce medallions. Season with salt and pepper. In a mixing bowl, whisk the thyme, garlic and olive oil together. Place the venison in a large Zip-lock bag. Pour the marinade over the venison. Seal the bag completely. Place the bag in the refrigerator and marinate overnight. Remove the venison from the marinade. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 2 to 3 minutes on each side. Remove from the pan and place on a parchment lined baking sheet. Place the venison in the oven and roast for 6 to 8 minutes for medium-rare. In a saucepan, over high heat, add the white wine, shallots and mustard. Bring the liquid to a boil and reduce the heat to medium and simmer until the mixture reduces by 1/2, about 4 minutes. Whisk in the demi-glace. In another large saute pan, over medium heat, render the bacon until crispy, about 5 minutes. Add the onions. Season with black pepper. Saute for 2 minutes. Add the remaining garlic and spinach and continue to saute for 2 minutes. Add the beans. Season with salt and pepper. Continue to saute for 4 minutes. Remove from the heat and set aside, keeping warm. Remove loin from the oven and rest for a couple of minutes before slicing. Season the onions with salt and pepper. Toss the onions in the hot sauce. Season the flour with Bayou Blast. Dredge the onions in the seasoned flour, coating completely. Fry the onions until golden brown, about 2 to3 minutes. Remove from the oil and drain on paper towels. Season with the Creole seasoning. To serve, slice each medallion into 1/2-inch pieces. Spoon the sauce in the center of each plate. Spoon the relish in the center of the sauce. Fan out the venison around the relish. Pile the onions in the center of the relish. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Venison Medallions With A Smoked Bacon And White Bean Ragout With A Creole Mustard Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B72) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 856 Calories (kcal); 55g Total Fat; (59% calories from fat); 18g Protein; 67g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Stew Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 2 pounds Venison stew meat 1/4 cup Flour Emeril's Essence -- see * Note 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped carrots Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic 1 cup Peeled, seeded, chopped tomatoes 1 tablespoon Chopped fresh basil 1 tablespoon Chopped fresh thyme 2 Bay leaves 1 cup Red wine 4 cups Brown stock Crusty bread * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Emeril's Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the heat and serve in shallow bowls with crusty bread. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venison Stock Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Soups/Stews Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pounds Venison marrow bones -- sawed 2" pieces 6 ounces Tomato paste - (1 can) 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped carrots 2 cups Claret wine 20 Peppercorns 5 Garlic cloves -- peeled 5 Bay leaves 1 teaspoon Dried leaf thyme 1 1/2 gallons Water Salt -- to taste Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Add the water and season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. This recipe yields about 1/2 gallon of venison stock. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 1g Total Fat; (3% calories from fat); 8g Protein; 59g Carbohydrate; 0mg Cholesterol; 635mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Verges' Red Mullet With Watercress Sauce - My Way Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 2 tablespoons Chopped shallots 1 cup Fish stock 1/4 cup Heavy cream 1 bunch Watercress -- cleaned free -- of large stems 1/2 cup Packed fresh chervil leaves 1 1/2 teaspoons Olive oil -- for sauteing 4 three-ounce Red mullet fillets (bass is a good substitute) Salt -- to taste Freshly-ground black pepper -- to taste 6 small Red skin potatoes -- boiled until tender 2 sprigs Chervil Melt the butter in a small sauce pan. Cook the shallots for 2 to 3 minutes or until translucent. Add the fish stock, bring to a boil and reduce by one half. Add the cream and set aside to cool for 2 minutes. Place the mixture in a blender, add the watercress and chervil to the blender. Carefully pulse the blender off and on several times. Strain the mixture through a fine sieve. Season with salt and pepper. Set aside somewhere warm while you cook the fish. Heat 1 1/2 teaspoons of oil in a small saute pan, season the mullet with salt and pepper on both sides and sear for 3 minutes on each side. Place on a platter with steamed potatoes and top with the sauce and chervil sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 23g Total Fat; (87% calories from fat); 2g Protein; 5g Carbohydrate; 64mg Cholesterol; 140mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Via Quadronno Panini Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf Ciabatta bread -- sliced into 4 three-inch thick slices - (can be substituted with crusty Italian bread) 1/4 cup pate 8 ounces Brie cheese -- sliced 8 pieces 1/4 pound Speck -- sliced paper-thin (can be substituted with prosciutto) Cut each 3-inch slice of Ciabatta horizontally to make a top and a bottom piece. In a toaster oven or a sandwich press, toast the Ciabatta for 2 minutes, or until lightly toasted. Remove bread from toaster oven and spread each side with some of the pate. Place a slice of Brie cheese on each side. On one side, place 1/4 of the speck on top of the Brie cheese. Place in the toaster oven for 4 minutes, or until cheese is beginning to melt. Remove from the toaster oven and place the piece of bread with only the pate and Brie, on top of the piece with the Speck. Press together. Slice the panini in half. This recipe yields 4 sandwiches. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 4g Total Fat; (80% calories from fat); 2g Protein; trace Carbohydrate; 33mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Vichyssoise Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 1 cup Sliced leek whites 1 tablespoon Flour 3 cups Peeled, diced Idaho potatoes 1 quart Chicken stock 1 1/2 cups Milk 1 cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives Melt the butter in a soup pot, add the leeks and cook until tender, about 5 minutes. Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and allow to cool slightly. Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve garnished with chopped chives. This recipe yields about 10 eight-ounce portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 17g Total Fat; (84% calories from fat); 3g Protein; 4g Carbohydrate; 59mg Cholesterol; 1151mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Spring Rolls Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Rice paper rounds - (12" dia) 3 ounces Rice vermicelli - (1 Pkg) -- soaked in boiling water until soft 2 tablespoons Cilantro leaves 2 tablespoons Mint leaves 2 Romaine lettuce leaves -- rolled lengthwise, and cut in thin strips 1 cup Cooked, peeled, deveined medium shrimp -- (21 to 25 shrimp) Salt -- to taste Freshly-ground white pepper -- to taste 1/2 cup Hoisin sauce (available in most Asian markets) 2 tablespoons Chopped roasted peanuts On work surface arrange a shallow bowl of warm water, a dry dish towel, a large plate covered with a damp dish cloth, and filling ingredients in small bowls. Working with one at a time, briefly immerse a rice paper round in warm water and transfer to dry cloth; let soften for 30 seconds. On bottom third of rice paper layer noodles, herbs, lettuce and shrimp; season with salt and pepper. Roll up one-third of way then fold sides in to enclose filling. Continue rolling into a tight cylinder and seal. Transfer to plate and cover loosely with a damp towel. Repeat with remaining rice papers. When all rolls are prepared, use a sharp knife to quarter rolls on the bias, arrange on a serving platter and serve immediately. Accompany rolls with a small bowl of hoisin sauce sprinkled with peanuts. This recipe yields 16 pieces. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-059 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 4g Total Fat; (13% calories from fat); 5g Protein; 58g Carbohydrate; 4mg Cholesterol; 2072mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Style Cauliflower With Straw Mushrooms Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Cauliflower Mushrooms Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cauliflower florets 1 Leek, white part only - (abt 6 oz) 1 tablespoon Soy sauce 2 tablespoons Water 1/4 teaspoon Sugar 1 tablespoon Olive oil 1/2 cup Straw mushrooms 1 cup Steamed rice Cut the cauliflower into thin lengthwise slices, slice the leeks horizontally into thin slices. Place in separate bowls. Combine the soy sauce, 1 tablespoon of water, and sugar in a small bowl. Heat the oil in a frying pan over high flame. Drop the leeks in the oil and cook, stirring for 30 seconds. Add the cauliflower. Add remaining tablespoon of water and cover, turn heat to medium and cook for 2 minutes. Uncover and add the straw mushrooms and sauce. Cook stirring for 2 more minutes. Serve over steamed rice. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 7g Total Fat; (83% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 566mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Style Poor Boys Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds bone-in pork shoulder Salt -- to taste Freshly-ground black pepper -- to taste 1 large egg 2 tablespoon fresh lime juice 1 tablespoon Creole or other whole grain mustard 1 tablespoon chili paste 2 tablespoons sesame oil 1 cup vegetable oil 1 loaf French bread - (abt 24" long) 2 cups julienned carrots 2 cups julienned peeled seeded cucumbers 1 cup chopped scallions (green onions) 1 cup loosely-packed fresh cilantro leaves 1 medium fresh jalapeño -- thinly sliced Preheat the oven to 400 degrees. Season the shoulder with salt and pepper. Place on a baking sheet and roast for 1 hour. Reduce the temperature to 300 degrees and continue to cook for 3 hours, or until the meat falls off the bones. Remove from the heat and cool completely. In the cup of a blender, combine the egg, lime juice, mustard, chili paste, and sesame oil. Season with salt and pepper. Process until smooth. With the blender running, slowly drizzle in the oil and blend. The mixture will be thick. Season with salt and pepper. Remove, cover and refrigerate for at least 1 hour. The mixture will keep for up to 2 days. Slice the roast pork. To assemble, slice the bread in half. Spread the chili mayo over both halves of bread. Layer the pork over one half of the bread, set the other half aside. Continue layering with the carrots, cucumbers, scallions, cilantro and jalapeñno. Place the remaining half of the bread on top and press slightly. Slice the sandwich into individual pieces and serve. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 31g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 23mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vodka Cured Salmon Salad In A Pastry Brioche Recipe By :Emeril Lagasse Serving Size : 28 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Hors d'Oeuvres Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Kosher salt 1/4 cup Chopped fresh dill 2 tablespoons Grated orange zest Freshly-ground black pepper -- to taste 1/4 cup Absolute Vodka 2 tablespoons Sugar 1 Fresh skin-on salmon fillet - (abt 2 lbs) -- pin bones removed and rinsed under cold water 1 cup Small-diced red onions 1 cup Fresh chervil leaves Drizzle of extra-virgin olive oil 28 medium Individual brioche pastries 2 ounces Sevruga caviar In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together. Place the salmon, skin-side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a 1/2-sheet pan. Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap). This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours. Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all the cure. Using a sharp knife, slice the salmon diagonally paper thin. Small dice the salmon. In a mixing bowl, toss the salmon with the red onions and chervil and a drizzle of olive oil. Season with black pepper. Spoon about 1/4 cup of the mixture into each pastry. Garnish with caviar. This recipe yields 28 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-30-1998 - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 1611mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Walleye Pike Sandwiches With Cambridge Sauce Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh-Water) Sandwiches Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pieces Walleye Pike - (4 oz ea) 1 Egg -- beaten with 2 tablespoons Buttermilk Vegetable oil -- for frying 3 tablespoons Cornmeal 3 tablespoons Flour Bayou Blast -- see * Note 4 slices Pumpernickel bread -- (thick slices) 2 Dill pickle spears === FOR THE CAMBRIDGE SAUCE === 1 Hard-boiled egg 1 can Anchovy fillets -- rinsed and chopped 1 teaspoon Crushed capers 1/2 teaspoon Chopped chervil 1/2 teaspoon Chopped tarragon 1/2 teaspoon Chopped parsley 1/2 teaspoon Chopped chives 1 teaspoon Dijon mustard 1 teaspoon Champagne vinegar 1 pinch Cayenne pepper 1/2 cup Olive oil Salt -- to taste Freshly ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge sauce: In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper. Stir and mash together thoroughly. Then gradually add the oil and incorporate completely. You should end up with a mayonnaise type consistency. Place vegetable oil in a deep saute pan to come no more than 1/3 up the side of the pan. Heat until a deep fat fry thermometer registers 350 degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Bayou Blast. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 - - - - - - - - - - - - - - - - - - - Per serving: 817 Calories (kcal); 62g Total Fat; (67% calories from fat); 15g Protein; 52g Carbohydrate; 202mg Cholesterol; 994mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Walnut Crusted Goat's Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Roasted walnuts 1/4 cup Bread crumbs Emeril's Essence -- see * Note 1 pound Goat's cheese 4 tablespoons Minced shallots 2 teaspoons Minced garlic -- plus 1 tablespoon Minced garlic 2 tablespoons Chopped chives Salt -- to taste Freshly-ground black pepper -- to taste Seasoned flour 1 Egg -- mixed with 1 teaspoon Water -- for egg wash 1/4 cup Olive oil -- plus 1 tablespoon Olive oil 4 ounces Chorizo sausage -- finely chopped 1/2 cup Minced onions 1 cup Blanched split peas 1/2 cup Peeled, seeded and chopped tomatoes 2 cups Veal reduction 2 teaspoons Chopped fresh thyme 1 teaspoon Finely-chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a small food processor, pulse the walnuts until finely chopped. Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Emeril's Essence. In another mixing bowl, combine the Goat's cheese, 2 tablespoons shallots, 2 teaspoons garlic and chives together. Mix thoroughly. Season the mixture with salt and pepper. Form the mixture into 2-ounce cakes, about 1 1/2 inches thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely. In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic and the split peas. Saute for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason if necessary. Stir in the thyme and parsley, right at the end. In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 18g Total Fat; (76% calories from fat); 3g Protein; 10g Carbohydrate; 47mg Cholesterol; 75mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Walnut Quick Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour 1 cup Sugar 1 cup Walnuts -- roughly chopped 1 tablespoon Baking powder 1/2 teaspoon Salt 1/4 teaspoon Baking soda 1/2 teaspoon Cinnamon 1 Egg -- lightly beaten 1 2/3 cups Milk 1/2 teaspoon Vanilla 1/4 cup Oil Cream cheese or honey-cream cheese -- for serving Preheat oven to 350 degrees. Grease an 8- by 4- by 2-inch loaf pan. In a mixing bowl combine flour, sugar, walnuts, baking powder, salt, baking soda and cinnamon. In another bowl combine egg, milk, vanilla and oil. Add to flour mixture and stir just until moistened. Pour batter into prepared pan and bake for 1 to 1 1/4 hours, until a tester inserted in center is dry. Cool completely on a rack before slicing. Serve with softened cream cheese whisked together with honey. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2150 broadcast 05-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3711 Calories (kcal); 147g Total Fat; (35% calories from fat); 88g Protein; 525g Carbohydrate; 242mg Cholesterol; 3109mg Sodium Food Exchanges: 20 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Center Chocolate, Chocolate Bread Pudding Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Melted butter 4 large Eggs -- slightly beaten 1 cup Brown sugar 3 cups Heavy cream 1 cup Milk 1 teaspoon Vanilla 1/2 teaspoon Cinnamon 1 cup Melted milk chocolate 6 cups Day old bread 12 ounces Dark chocolate in 1-ounce cubes 1 cup White chocolate sauce -- in a squeeze bottle Whipped cream in pastry bag -- with star tip Fresh mint Powdered sugar -- in shaker Cocoa powder -- in shaker Preheat oven to 350 degrees and grease a twelve-muffin tin. In a mixing bowl, whisk the butter, eggs, sugar, cream, milk, vanilla, cinnamon, and chocolate together. Fold in the bread and blend thoroughly. Pour 1/2 cup of the mixture into each muffin tin. Press one of the chocolate cubes into the center of each pudding. Bake for 35 minutes or until the pudding is set. Remove from the oven. Invert one of the bread puddings onto a plate. Drizzle with the white chocolate sauce. Garnish with the whipped cream, mint, powdered sugar, and cocoa powder. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2277 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 35g Total Fat; (70% calories from fat); 5g Protein; 28g Carbohydrate; 162mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Chocolate Pudding Cakes Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces good-quality semi-sweet chocolate -- finely chopped 1/2 ounce unsweetened chocolate -- finely chopped 3 tablespoons unsalted better -- plus 1 teaspoon unsalted butter -- softened 3 tablespoons sugar 1 large egg 3 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/2 tablespoon unsweetened cocoa powder Whipped cream -- for garnish Cocoa powder -- for garnish Lightly butter 2 ramekins with 1 teaspoon of butter and set aside. In the top of a double boiler place semisweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. When ready to serve, preheat oven to 375 degrees. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.) This recipe yields 2 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A40) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 8g Total Fat; (34% calories from fat); 5g Protein; 31g Carbohydrate; 99mg Cholesterol; 91mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Crab Meat Timbale Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 2 cups Heavy cream 1 Garlic head -- split in half 4 Egg yolks 2 tablespoons Minced shallots 1/4 cup Cognac 1 pinch Cayenne pepper 1 pound Crab meat -- picked over Salt -- to taste Freshly-ground white pepper -- to taste Champagne Sabayon I -- see * Note 1 tablespoon Parsley Finely-chopped red onions Finely-chopped hard-boiled egg whites Finely-chopped hard-boiled egg yolks Capers -- drained Caviar * Note: See the "Champagne Sabayon I" recipe which is included in this collection. Preheat the oven to 350 degrees. Grease eight 4-ounce ramekins with butter. In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together. Temper the cream into the yolks. Stir in the shallots, Cognac, cayenne, and crab meat. Season with salt and pepper. Place the ramekins in an oven proof baking pan. Ladle the mixture into the prepared ramekins. Fill the baking pan with water until it comes 2/3 of the way up the ramekins. Bake for 30 minutes or until the custard has set. Remove from the oven. Using a knife gently loosen the custard from the ramekin and invert onto the serving plates. Drizzle each plate with the Champagne Sabayon. Garnish with the traditional garnishes and caviar This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 27g Total Fat; (78% calories from fat); 14g Protein; 2g Carbohydrate; 242mg Cholesterol; 216mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Haricots Verts Relish Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Side Dish String Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Bacon -- chopped 1 cup Julienned red onions 1 pound Haricots verts -- blanched Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Chopped garlic In a large saute pan, over medium heat, render the bacon until crispy. Pour off half of the grease. Add the onions and saute for 2 minutes. Add the haricots verts. Season with salt and pepper. Saute for 2 minutes. Add the garlic and continue to cook for 1 minute. Remove from the heat. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 14g Total Fat; (77% calories from fat); 9g Protein; 1g Carbohydrate; 24mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Warm Lobster Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole Lobsters - (abt 2 lbs ea) -- cooked, meat removed and diced, shells reserved 2 sticks Butter 4 cups Creamed potatoes -- hot 4 ounces Parmigiano-Reggiano cheese -- shaved 4 cups Fresh baby arugula -- washed, patted dry 1 tablespoon Finely-chopped fresh parsley leaves Season the lobster meat with salt and set aside. Using a sharp knife, chopped one lobster shell. In a saucepan, over medium heat, combine the butter and chopped lobster shells. Melt the butter and simmer over low heat for about 10 minutes. Remove and strain. In a saute pan, over medium heat, add 2 tablespoons of the butter. When the butter is hot, add the diced lobster and saute for 2 minutes. To assemble, form 1 cup of the potatoes into a circle, in the center of each plate. Spoon a fourth of the lobster in each circle of potatoes. Spoon 1/4 cup of the butter around each circle of potatoes. Reserve the remaining butter for a latter use. Place a fourth of the cheese on top of each plate of lobster. Mound the arugula on top of the cheese. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 - - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 46g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 124mg Cholesterol; 468mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Olive oil 1/2 cup Minced onions 2 tablespoons Small-diced red bell peppers 2 tablespoons Small-diced yellow bell peppers Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Rock shrimp -- peeled, deveined 1 tablespoon Chiffonade of cilantro 4 ounces Pea shoots Drizzle of sesame oil Splash of rice wine vinegar Drizzle of hoisin 2 ounces Chopped roasted peanuts 2 Radicchio heads -- halved, cored, and grilled 4 Wonton wrappers -- cut thin strips 1 tablespoon Finely-chopped fresh parsley leaves In a large saute pan, heat 1 tablespoon of oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp to the vegetable mixture. Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails curl. Stir in the cilantro and pea shoots. Saute for 1 minute. Add the sesame oil, vinegar and hoisin. Continue to saute for 1 minute. Remove from the heat and stir in the peanuts. Thinly slice the grilled radicchio. In a mixing bowl, toss the radicchio with sesame oil, salt and pepper. In another saute pan, add the remaining oil. When the oil is hot, add the wontons and quickly pan-fry the wontons until golden, stirring constantly. Remove from the pan, and drain on paper towels. Season the wontons with salt. Mound the lettuce in the center of each plate. Spoon the warm salad over greens. Garnish with the crispy wontons and parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is "Warm Pea Shoot And Rock Shrimp Salad With Hoisin Dressing And Crispy Wontons". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 14g Total Fat; (93% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Porcini Mushroom Flan With Wild Mushroom Confit Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PORCINI FLAN === 2 ounces dried porcini mushrooms 1 1/2 tablespoons butter 1/4 cup minced shallots 3 garlic cloves -- minced 2 teaspoons finely-chopped thyme 1 1/2 cups heavy cream 4 egg yolks 1 pinch freshly-grated nutmeg 1/2 cup freshly-grated Parmesan === WILD MUSHROOM CONFIT === 1 1/2 pounds assorted wild mushrooms, such as oyster, shiitakes, chanterelles, and creminis Kosher salt -- to taste Freshly-ground black pepper -- to taste 3 cups light, non-flavored oil - (to 4 cups) = (such as safflower oil) 2 bay leaves 1 fresh rosemary sprig 2 fresh thyme sprigs 3 garlic cloves === TRUFFLE EMULSION === 1 portobello mushroom -- stem removed 2 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 large egg 1/2 teaspoon lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon minced shallots 3/4 cup vegetable oil 1/4 cup white truffle oil === CRISPY PHYLLO THREADS === 4 sheets frozen phyllo 4 tablespoons clarified unsalted butter -- melted Lightly butter 6 (4-ounce) ramekins and set aside. Under cold running water, quickly rinse porcinis to rid of any sand or dirt. In a small saucepan place porcinis with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove porcinis from liquid and set aside. Strain liquid through a fine meshed sieve and reserve. Preheat oven to 350 degrees. In a small sauté pan melt butter and sauté shallots until softened, about 3 minutes. Add garlic and thyme and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste. Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes. To serve, gently loosen flans with a knife and invert onto serving plates with Wild Mushroom Confit, a generous dollop of the Truffle Emulsion and Crispy Phyllo Threads. For the Wild Mushroom Confit: In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally. Preheat oven to 275 degrees. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary, and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at room temperature. For the Truffle Emulsion: Preheat the oven to 400 degrees. Rub the mushroom with the olive oil then season lightly with salt and pepper. Place the mushroom gill-side down on a small baking pan and roast for 15 minutes. Remove from the oven and cool slightly. Chop the mushroom into small dice. In the bowl of a blender, blend the egg and lemon juice until frothy. Add the garlic and shallots, and process briefly, then add the mushrooms and puree until smooth. When the mixture is smooth, add the vegetable and truffle oils in a slow stream with the blender running. Season, to taste, with salt and pepper, and reserve until ready to serve. (Makes 1 generous cup) For the Crispy Phyllo Threads: Preheat oven to 375 degrees. Thaw phyllo in refrigerator, then transfer to a dry work space. Brush each sheet lightly with clarified butter, and layer one on top of the other. Roll sheets up as tightly as possible and, with a very sharp chef’s knife, slice phyllo into very thin threads. Toss threads around in your fingers to create jumbled threads on a baking sheet, and spread out evenly. Bake for 10 minutes, until golden brown and crispy. Allow to cool. This recipe yields 6 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A29) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-09-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 607 Calories (kcal); 61g Total Fat; (88% calories from fat); 6g Protein; 13g Carbohydrate; 262mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Smoked Salmon Salad Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon fillet -- skin removed Salt -- to taste Freshly-ground black pepper -- to taste 1 large Vidalia onion -- cut into 1/4" rings 2 tablespoons olive oil 4 ounces bacon -- chopped 10 ounces fresh spinach -- rinsed, stemmed 8 large eggs 1 teaspoon white vinegar 1 tablespoon finely-chopped fresh parsley leaves Preheat the grill. Prepare the smoker. Season both sides of the salmon with salt and pepper. Place on the smoker and cook for about 8 to 10 minutes for medium-rare. Remove from the smoker and cool. Season both sides of the onion rings with the olive oil, salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side, or until the onions are soft. Remove from the grill. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Add the spinach to the bacon fat. Season with pepper. Saute until the spinach is wilted, about 2 minutes. Set aside, keeping warm. Bring a pot of salted water to a simmer. Add the vinegar. Carefully crack the eggs into the water. Cook until the whites are firm and the yolk is still soft. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper. Flake the salmon into small pieces. To assemble, place the spinach in the center of each plate. Lay the onions over the spinach. Place the salmon over the onions. Lay the 2 poached eggs on top of each layer of onions. Sprinkle the bacon over the eggs. Garnish with parsley. Serve warm. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C31) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 512 Calories (kcal); 34g Total Fat; (59% calories from fat); 45g Protein; 6g Carbohydrate; 457mg Cholesterol; 696mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Spinach Salad w Pecan & Bacon Dressing w Goat's Cheese Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Bacon -- small-diced 1 cup Julienne red onion 1 cup Roasted pecans 1 tablespoon Minced garlic -- plus 2 teaspoons Minced garlic 1/4 cup Rice wine vinegar Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Goat's Cheese -- room temperature 2 tablespoons Sour cream 1/4 cup Sauteed leeks 1 Egg -- beaten with 2 tablespoons Milk 1/2 cup Flour 2/3 cup Bread crumbs 3 tablespoons Olive oil 4 cups Fresh spinach -- cleaned and stemmed === GARNISH === Edible flowers Black pepper mill In a saute pan, render the bacon until crispy. Remove the bacon. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper. In a mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the leeks together. Season with salt and pepper. Form the mixture into 1-ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely. In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 776 Calories (kcal); 60g Total Fat; (68% calories from fat); 26g Protein; 35g Carbohydrate; 99mg Cholesterol; 1107mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Spinach Salad With A Fire-Roasted Corn Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Fresh sweet corn ears Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon Olive oil 6 ounces Chopped pancetta or bacon 2 cups Thinly-sliced onions 2 teaspoons Chopped garlic 1/4 cup Rice wine vinegar 6 cups Fresh baby spinach leaves -- washed, patted dry 2 ounces Goat's cheese -- crumbled Preheat the grill. Season the corn with a drizzle of olive oil, salt and pepper. Place the corn on the grill (you can also use either an open gas burner or roast the corn in the oven). Grill the corn for 10 minutes, turning the corn every 2 minutes. In a saute pan, heat the olive oil. Add the pancetta and render until crispy, about 6 minutes. Add the onions. Season with salt and pepper. Continue to cook for 6 minutes, stirring occasionally. Remove the corn from the grill. Scrape the kernels from the cob. Add the corn to the pancetta and onion mixture. Continue to saute for 1 minute. Stir in the garlic and vinegar. Continue to cook for 1 minute. Remove from the heat. Place the spinach in a large mixing bowl. Season with salt and pepper. Add the dressing to the bowl and toss the salad completely. To serve, mound the greens in the center of each plate. Crumble the cheese over the top of the salad and serve. This recipe yields 4 servings. Comments: The original recipe title as listed is "Warm Spinach Salad With A Fire-Roasted Corn And Crispy Pancetta Dressing And Crumbled Goat's Cheese". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (64% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Spinach Salad With Balsamic And Andouille Vinaigrette Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Finely-chopped bulk andouille 2 tablespoons Minced shallots 1 tablespoon Minced garlic 1/2 cup Finely-chopped yellow onions 1/4 cup Balsamic vinegar 3/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Julienned red onions 4 cups Fresh spinach -- cleaned and stemmed 12 Goat cheese balls - (1 oz ea) Edible flowers Black pepper In a hot saute pan, saute the andouille, shallots, garlic, and onions. Saute for 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil. Season with salt and pepper. In a large mixing bowl, toss the spinach, onions and vinaigrette together. Season with salt and pepper. Place the greens in the center of the plate. Arrange three of the Goat cheese balls around the salad. Garnish with the edible flowers and black pepper. This recipe yields 4 servings. Comments: The original recipe title as listed is "Warm Spinach Salad With Balsamic And Andouille Vinaigrette With Sliced Red Onions And Goat Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 41g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Tuna Salad With Green Dressing Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped green onions, green part only 1/4 cup Finely-chopped parsley 1 teaspoon Lemon zest Juice of one lemon 1 teaspoon Chopped garlic 1 Egg Salt -- to taste Freshly-ground black pepper -- to taste 3/4 cup Olive oil 4 Tuna steaks, 1/4" thick - (abt 4 oz ea) 4 teaspoons Rustic Rub -- see * Note 8 cups Assorted salad greens 1 cup Julienned red onions 3 Tomatoes -- quartered 3 Hard-boiled eggs -- cut into wedges * Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection. Preheat the grill. Combine the green onions, parsley, lemon zest, lemon juice, garlic, and egg, in a food processor or blender and process until smooth. Season with salt and pepper. With the motor running, pour the oil through the feed tube in a slow steady stream. The mixture will thicken. Transfer to an airtight container and refrigerate for 30 minutes before using. Best used within 24 hours. Yields 1 1/2 cups of dressing. Season each tuna steak with 1 teaspoon of the Rustic Rub. Sear the steaks on the grill for 1 1/2 to 2 minutes on each side, less if you prefer it on the rare side. Remove and let cool for about 5 minutes. Flake the tuna with a fork. Combine the greens, onions, and tomatoes in a mixing bowl. Toss with 1/4 to 1/2 cup of the dressing. Season the greens with salt and pepper. Divide the greens between six salad plates. Top each salad with the tuna. Garnish the salad with egg wedges. Serve the remaining salad dressing on the side. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A42 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 31g Total Fat; (89% calories from fat); 5g Protein; 3g Carbohydrate; 137mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Zucchini Bread Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- at room temperature 1/4 cup vegetable oil 1 cup light brown sugar 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1 pinch nutmeg 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup finely-shredded unpeeled zucchini 1/2 cup toasted walnut pieces 1/2 teaspoon finely-chopped lemon zest Preheat the oven to 350 degrees. Grease an 8- by 4- by 2-inch loaf pan with 1 teaspoon of the butter. In the bowl of an electric mixer, combine the butter, oil, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth. Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter. Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter. This recipe yields 1 loaf. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D75) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 2191 Calories (kcal); 107g Total Fat; (43% calories from fat); 25g Protein; 288g Carbohydrate; 311mg Cholesterol; 2767mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wattleseed Ice Cream With Homemade Macadamia Nut Cookies Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FOR THE COOKIES === 6 ounces macadamia nuts 3/4 pound unsalted butter - (3 sticks) -- at room temperature 1 cup granulated sugar -- plus 2 tablespoons granulated sugar 6 large egg yolks 1 teaspoon pure vanilla extract 2 cups bleached all-purpose flour -- plus 2 tablespoons bleached all-purpose flour 3/4 teaspoon salt === FOR THE ICE CREAM === 4 cups half-and-half 2 tablespoons ground wattleseed 1 teaspoon vanilla extract 1 teaspoon wattleseed extract 1 cup sugar 1 pinch salt 5 egg yolks Preheat the oven to 400 degrees. For the cookies: Place the nuts on a small baking sheet and place in the oven. Roast until golden, about 4 to 6 minutes. Remove from the oven and cool. Using a small food processor, grind the nuts. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, ground nuts and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours. Reduce the heat of the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used. (Yields 2 1/2 dozen cookies) For the ice cream: In a nonreactive saucepan, combine the half-and-half, powdered wattleseed, vanilla, wattleseed extract, sugar, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Strain the mixture through a fine mesh sieve. Pour the filling into the ice cream machine and follow the manufacturer’s instructions for churning time. (Yields about 1/2 gallon) Spoon the ice cream into serving dishes and serve with the cookies. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D43) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3505 Calories (kcal); 182g Total Fat; (45% calories from fat); 45g Protein; 452g Carbohydrate; 2339mg Cholesterol; 1823mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat; 28 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whiskey Sauce Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Half-and-half 1/3 cup Sugar 2 tablespoons Cornstarch 3 tablespoons Water Whiskey -- to taste In a small saucepan slowly heat half-and-half and sugar. In a small bowl whisk cornstarch with 3 tablespoons water. Slowly stream cornstarch into hot mixture, stirring constantly. Cook 2 minutes, stirring constantly. Sauce will thicken; thin slightly, if necessary. Add whiskey, to taste. Keep warm until ready to serve. This recipe yields 2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-070 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 319 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 81g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * White Almond Gazpacho With Melon Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices white bread -- crust removed and sliced 1/4" thick 1 cup water 3/4 cup blanched almonds 2 teaspoons chopped garlic 1 teaspoon salt 1 medium honeydew -- peeled, seeded, and cubed 1/3 cup Spanish extra-virgin olive oil 3 tablespoons Spanish sherry vinegar 4 cups cold water 1 1/4 cups honeydew melon balls Place the bread in a shallow bowl and cover with the water. Allow to sit for a few minutes. In a food processor, fitted with a metal blade, combine the almonds, garlic and salt. Process until smooth. Add the melon and continue to process until smooth. Remove the bread from the water and squeeze dry. With the machine running, add the bread in small pieces. With the machine running, add the oil, sherry and water. Strain into a serving bowl. Cover and refrigerate until chilled. Reseason if necessary. To serve, ladle into chilled serving bowls and garnish with melon balls. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 10g Total Fat; (52% calories from fat); 5g Protein; 16g Carbohydrate; trace Cholesterol; 457mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean And Bacon Soup Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Dried Beans Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Diced bacon 1 cup Chopped onion 1/2 cup Chopped carrot 1/2 cup Chopped celery 1 pound White beans -- soaked overnight 1 cup Seeded, chopped tomatoes 3 Bay leaves 3 Thyme sprigs 1 1/2 quarts Chicken broth Salt -- to taste Freshly-ground white pepper -- to taste 1 1/2 teaspoons Bayou Blast -- see * Note Chopped parsley -- for garnish * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. Drain the beans and place them in a pot with enough water and cook until tender, 1 to 1 1/2 hours. In a large soup pot or saucepan heat olive oil and bacon over medium-high heat until fat begins to render, about 5 minutes. Add onion, carrots and celery; cook until onion is tender, 5 minutes. Drain beans and add, along with tomatoes, bay leaves, thyme sprigs and stock; bring to a boil, reduce heat to low and simmer until beans are very tender and flavors are blended, 30 to 40 minutes. Adjust seasoning to taste with salt, white pepper and Bayou Blast. Remove thyme sprigs and bay leaves before serving, garnish with chopped parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 4g Total Fat; (11% calories from fat); 23g Protein; 50g Carbohydrate; 0mg Cholesterol; 789mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean And Corn Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound White beans -- soaked overnight, -- and rinsed 1 Bay leaf 1 cup Freshly-shucked corn kernels 1 tablespoon Chopped shallots Olive oil -- for cooking 1/2 cup Small-diced cucumber 2 tablespoons Small-diced red bell pepper 1 1/2 teaspoons Chopped fresh thyme 1 tablespoon Champagne vinegar 2 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast - {Emeril's Creole Seasoning} -- see * Note * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In a small sauce pan cook the beans until tender; drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool. In a small bowl combine the cooled beans, cooled corn and shallots, cucumbers, peppers, thyme, vinegar and oil. Season highly with the Bayou Blast. This recipe yields about 3 cups of relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 - - - - - - - - - - - - - - - - - - - Per serving: 1003 Calories (kcal); 29g Total Fat; (25% calories from fat); 53g Protein; 139g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 9 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean And Tuna Spread Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Dried Beans Spreads Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 cup Chopped onion 2 teaspoons Minced garlic 1 teaspoon Finely-chopped fresh sage 1 cup White beans -- cooked til very tend 2 tablespoons Lemon juice 6 ounces Oil-packed tuna - (1 can) Salt -- to taste Freshly-ground black pepper -- to taste 10 Croutons -- warm (large slices of toasted French bread) 10 small Arugula leaves 10 strips Roasted red peppers In a small skillet heat the oil, add the onion, and saute, stirring frequently, until soft, about 5 minutes. Stir in the garlic and sage, cook for 1 minute. Transfer to a food processor, add the white beans, lemon juice, tuna, and seasonings. Process until smooth. Spread on warm toast and garnish with arugula and pepper strips. This recipe yields 2 1/2 cups of spread or 10 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-19-1996 - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 4g Total Fat; (14% calories from fat); 9g Protein; 39g Carbohydrate; 0mg Cholesterol; 215mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Puree Phyllo Cup With An Asian Slaw Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sheets Phyllo dough -- cut 4" by 4" and, covered with a damp towel 1/4 cup Melted butter 1/2 cup Julienned snap peas -- blanched 1/2 cup Julienned radicchio 1/4 cup Sprouts 2 tablespoons Sesame oil 2 tablespoons Rice wine vinegar 1 tablespoon Chopped cilantro 2 tablespoons Chopped roasted peanuts Salt -- to taste Freshly-ground black pepper -- to taste 2 cups White bean puree Emeril's Essence -- see * Notw 2 tablespoons Chopped parsley * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Brush each phyllo sheet with the melted butter and cut into 4" by 4" squares. For the cups, grease twelve 2-ounce ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6 to 8 minutes or until golden-brown. For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Emeril's Essence and chopped parsley. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 6g Total Fat; (94% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Relish Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 2 ounces Diced andouille sausage 1/4 cup Chopped green onions 1/4 cup Chopped celery 2 tablespoons Minced red bell peppers 1 tablespoon Minced shallots 2 teaspoons Minced garlic 1 cup Cooked white navy beans 2 tablespoons Peeled, seeded, chopped Italian plum tomatoes 1 teaspoon Emeril's Essence -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the olive oil. When the pan is smoking hot, render the sausage for 1 minute. Add the onions, celery, red peppers, shallots and garlic for 1 minute. Season with Emeril's Essence. Stir in the beans and tomatoes. Saute for 1 minute and season with salt and pepper. Remove from the heat. This recipe yields 2 cups of relish. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse Adapted from New Orleans From the TV FOOD NETWORK - (Show # EE-2333 broadcast 06-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1997 - - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 14g Total Fat; (78% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bread And Rolls Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds unbleached strong white flour -- plus 14 ounces unbleached strong white flour 2 ounces rice flour or corn flour 1 tablespoon salt 1 ounce fresh yeast 3 3/4 cup warm water 3/4 cup brown ale 4 teaspoons warmed clear honey A little oil for greasing Mix the flours and salt in a warm bowl. Blend the yeast to a cream with a little of the water, then mix in the ale, honey and 2 1/2 cups of the remaining water. Stir the liquid into the flour mixture and mix to a firm dough, adding more water if it does not cohere. On a board or work-top, knead the dough for about 8 minutes. Shape into a ball. Oil the inside of the bowl, add the dough and cover it loosely with oiled greaseproof paper. Leave in a warm place to double in bulk. Punch down the dough and cut it in half. Shape 1/2 into 2 equal sized round loaves and the other half into rolls. Make a cross-cut in the top of each loaf. Place on oiled baking sheets, well apart, cover loosely with oiled grease-proof paper and leave to proof in a warm place. Preheat the oven to 450 degrees. Bake the rolls until golden, about 15 to 17 minutes and the loaves for 25 minutes. Remove from the oven and cool slightly before serving. This recipe yields 2 round loaves and 8 to 10 rolls. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D04) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 6422mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from "The Medieval Cookbook", by Maggie Black, published by Thames and Hudson (1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Cheddar And Truffle Quiche Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Cheese Egg Dishes Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pie shell, in a fluted pan -- unbaked 1 cup Grated White Cheddar cheese -- plus 1 tablespoon Grated White Cheddar cheese 2 cups Heavy cream 4 Eggs 1 tablespoon White truffle oil 1 small Truffle Salt -- to taste Freshly-ground white pepper -- to taste Truffle oil -- for drizzling 1 tablespoon Chopped parsley 1 tablespoon Brunoise red pepper 1 tablespoon Brunoise yellow pepper Preheat the oven to 350 degrees. Cover the bottom of the pie shell with cheese. In a mixing bowl, whisk the cream and eggs together. Whisk in the truffle oil. Shave the truffle paper-thin. Fold the truffle shavings into the egg mixture. Season the mixture with salt and white pepper and pour it into the pie crust. Place the pie pan on a baking sheet and bake for 55 minutes at 350 degrees or until the center is set and golden. Remove from the oven and let it rest for 5 minutes before slicing. Slice the quiche and place one slice in the center of a plate. Drizzle with truffle oil. Garnish with remaining cheese, parsley, and peppers. This recipe yields 8 slices. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2454 broadcast 12-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 25g Total Fat; (89% calories from fat); 4g Protein; 3g Carbohydrate; 176mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Cheddar Cheese Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Cheese Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick Butter 3 small Leeks, white part only -- split in half, -- and diced small 3 Celery stalks -- diced small 1 Carrot -- peeled, diced small 1/4 cup Flour 4 cups Chicken stock 1 cup Heavy cream 1/2 pound White cheddar cheese -- grated 1 teaspoon Hot Sauce 1 teaspoon Worcestershire sauce Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped crispy bacon 1/4 cup Grated white cheddar cheese 2 tablespoons Chopped chives 1 Long chives 1 loaf Crusty bread In a saucepan, melt the butter. Saute the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with chopped bacon, grated cheese, chopped chives, and long chives. Serve with slices of crusty bread. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2440 broadcast 11-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-15-1996 - - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 45g Total Fat; (86% calories from fat); 4g Protein; 12g Carbohydrate; 144mg Cholesterol; 2480mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Cheddar Cracker Croutons Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 teaspoon cayenne 1 teaspoon salt 1/4 teaspoon dry mustard 3/4 cup cold butter 1/2 cup grated white Cheddar cheese 5 tablespoons cold water - (to 6 tbspns) In a mixing bowl, combine the flour, cayenne, salt, mustard, and butter. Mix until mixture resembles a coarse crumb-like mixture. Add the cheese and mix well. Add the water a tablespoon at a time and let sit for 1 minute. Either using a fork or your hands, carefully press the mixture together forming a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a rectangle 16 by 12 inches in diameter and 1/8-inch thick. Cut the dough into 3-inch by 1-inch strips. Place on a parchment-lined baking sheet and bake until golden brown and crispy, about 10 to 12 minutes. Remove from the oven and cool completely. This recipe yields about 4 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 2133 Calories (kcal); 141g Total Fat; (59% calories from fat); 27g Protein; 191g Carbohydrate; 373mg Cholesterol; 3542mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * White Chocolate And Fresh Raspberry Terrine Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups milk 1 cup sugar 1/2 teaspoon pure vanilla extract 3 egg yolks 1/4 cup cornstarch -- dissolved in 1/4 cup water 4 ounces white chocolate -- finely chopped 1 tablespoon butter 2 teaspoons gelatin 2 teaspoons water 2 tablespoons heavy cream 3 cups sweetened whipped cream 1 cup simple syrup - (equal amounts water and sugar, simmered until sugar dissolves) 1/2 cup Chambord 1/2 recipe Chocolate Sponge Cake -- cut into 3 nine-inch by 5-inch slices, (see recipe) 2 pints fresh raspberries 3 ounces white chocolate piece -- shaved into curls 2 cups Raspberry Sauce -- (see recipe) Fresh mint sprigs In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Cover with plastic wrap, pressing the wrap down to the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream. Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture. Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9- by 5- by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan. Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on the cream mixture. Repeat with the remaining berries, chocolate mixture and cake. Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream. Top the terrine with the shaved chocolate. Spoon the Raspberry Sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-05-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 12g Total Fat; (34% calories from fat); 5g Protein; 48g Carbohydrate; 98mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Chocolate And Praline Bark Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound White chocolate -- chopped 2 cups Crushed pralines Place the white chocolate in a stainless mixing bowl. Place the bowl over a water bath. Stir the chocolate slowly, until melted, about 3 minutes. Fold the pralines into the melted chocolate. Line a baking sheet with parchment paper. Using a palate knife, evenly spread the chocolate mixture over the entire baking sheet. Allow the chocolate to set. Break the bark into pieces. This recipe yields about 1 1/2 pounds of bark. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2452 broadcast 12-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2293 Calories (kcal); 155g Total Fat; (54% calories from fat); 18g Protein; 270g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 30 1/2 Fat; 18 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * White Chocolate Cake Doughnuts Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups Flour 2 teaspoons Baking powder 1/4 teaspoon Salt 2 Beaten eggs 2/3 cup Sugar 2 ounces Melted white chocolate 2 tablespoons Melted butter 1/2 cup Milk 1 teaspoon Vanilla 1 cup Chocolate glaze 1 cup Chopped macadamia nuts Preheat the fryer. In a mixing bowl, sift the flour, baking powder and salt together. In a mixing bowl, whisk the eggs and sugar together. Add the melted chocolate and butter. Stir in the milk and vanilla. Slowly add the sifted flour into the egg mixture, incorporate into a soft dough. Cover the dough and chill for 2 hours. Turn the dough out onto a floured surface. Roll the dough out to 1/2-inch thick. Cut the doughnuts out, using a 2 1/2-inch doughnut cutter. Fry a couple of doughnuts at a time for 1 minute on each side. Remove the doughnuts from the fryer and drain on a paper-lined plate. Place the doughnuts on a wire rack. Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts. Place the doughnuts on a platter. This recipe yields about 1 dozen doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2390 broadcast 07-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 - - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 11g Total Fat; (35% calories from fat); 5g Protein; 39g Carbohydrate; 7mg Cholesterol; 152mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Chocolate Turtles Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Sugar 1 cup Light corn syrup 1 cup Heavy cream 1 1/2 tablespoons Butter 1 1/2 cups Toasted pecans 3 ounces Milk chocolate 1 teaspoon Vanilla Tempered White Chocolate -- see * Note * Note: See the "Tempered White Chocolate" recipe which is included in this collection. In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees. Stir in the vanilla. Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes. Using a candy dipping fork, dip each caramel into the Tempered White Chocolate. Place the chocolates back on the parchment on allow to set, about 5 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2442 broadcast 12-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 - - - - - - - - - - - - - - - - - - - Per serving: 4669 Calories (kcal); 131g Total Fat; (24% calories from fat); 11g Protein; 909g Carbohydrate; 392mg Cholesterol; 738mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 60 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Foccacia Sandwich Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Breads/Rolls Sandwiches Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BASIC DOUGH === 1 1/2 cups Warm water -- (110 to 115 degrees) 1 tablespoon Sugar 1/4 ounce Yeast - (1 pkg) 1 1/2 cups Whole wheat flour 1 3/4 cups All-purpose flour (you may need more to achieve the smooth elasticity) 2 teaspoons Salt === FILLING === 3 tablespoons Olive oil 2 ounces Cream cheese 8 slices Smoked salmon - (abt 4 oz) 3 slices Red onion - 1/4" thick 1 Hard-boiled egg -- chopped 1 cup Picked watercress sprigs Salt -- to taste Freshly-ground black pepper -- to taste In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the grill to medium. Divide the risen dough into two pieces. Oil your hands with 1 tablespoon of olive oil and form a round of dough, pressing dimples into the dough. Place the dough on the grill. Continue shaping the next piece. Watch the grill carefully, flipping the dough when the first side is golden brown. When they are both cooked, smear one of them with cream cheese. Top with the salmon, onions, egg and watercress. Season and top with the other piece. Cut into 6 wedges and serve it up. This recipe yields 6 little snacks. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2183 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-02-1996 - - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); 12g Total Fat; (30% calories from fat); 10g Protein; 52g Carbohydrate; 46mg Cholesterol; 753mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Poached Salmon Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : * Irish Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 gallon Water 4 Lemons -- halved 3 tablespoons Salt 1 Onion -- thinly sliced 1 whole Salmon - (abt 6 to 8 lbs) -- scaled, gutted 1 1/2 pounds White potatoes -- peeled, cubed, Cooked until tender, cooled completely 2 1/2 cups Mayonnaise 1/2 teaspoon Yellow mustard 1/4 cup Minced onions 2 tablespoons Finely-chopped fresh parsley leaves 1/4 cup Finely-chopped sweet pickles Freshly-ground black pepper 1 medium Cucumber -- thinly sliced 2 dozen Dark pumpernickel bread squares -- (2" by 2") 1 cup Fresh parsley sprigs Combine the water, lemon juice, salt and onions in a fish poacher, over medium heat. Bring the liquid to a simmer. Add the fish, covered and cook for about 1 hour or until the fish is flaky. Carefully remove the salmon, discarding the liquid and place on a large platter and chill completely. Using a thin knife, remove the top skin from the salmon. Start removing the skin from below the head and to the tail. In a mixing bowl, mash the potatoes until smooth. Stir in 1/2 to 3/4 cup of the mayonnaise, mustard, onions, parsley and pickles. Mix well. Season with salt and pepper. Set aside. Place the thin slices of cucumber over the exposed salmon meat. Place the potato salad in a pastry bag with a star tip and pipe the salad around the edges of the salmon. Garnish with fresh parsley sprigs. Serve with the remaining mayonnaise and bread. This recipe yields service for 12 people. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C04) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-27-1999 - - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 39g Total Fat; (86% calories from fat); 2g Protein; 12g Carbohydrate; 16mg Cholesterol; 1874mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Poached Trout Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Fish (Fresh-Water) Main Dish Trout Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Unsalted butter 2 tablespoons Very-small diced carrots 2 tablespoons Very-small diced celery 1/4 cup Very-small diced onion 1 cup White wine 2 cups Water 1 large pinch Saffron - (10 to 12 threads) 4 Fresh thyme sprigs 1/2 teaspoon Salt 1/4 teaspoon White pepper 1 tablespoon Chopped parsley 1 tablespoon Chopped thyme 1 tablespoon Butter Salt -- to taste Freshly-ground black pepper -- to taste 1 Speckled trout - (12 to 15 oz) -- head off, tail-on, -- gutted and split) Butter the bottom of a large shallow poaching pan. Place the carrots, celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the pan. Bring to a boil and then reduce the heat. Place the trout into the liquid, open and skin side down. Cover and cook for 5 minutes, or until the meat is just cooked. Carefully remove it from the poaching liquid using a large spatula or two smaller ones. Place on a serving plate and keep warm. Turn up the heat on the poaching liquid and reduce until 1/2 cup of liquid is left. Remove the thyme sprigs, and add the chopped herbs and stir in the butter. Adjust the seasonings. Spoon the sauce over the fish. Garnish with chopped fresh parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 8g Total Fat; (92% calories from fat); trace Protein; 1g Carbohydrate; 21mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Roasted Chicken Infused With Tangerines And Rosemary Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Chicken 2 tablespoons Unsalted butter Salt -- to taste Freshly-ground black pepper -- to taste Emeril’s Essence -- * Note 1 Yellow onion -- cut into fourths 3 Tangerines -- cut into fourths 4 sprigs Fresh rosemary 1 cup Fresh tangerine juice 1 tablespoon Honey Salt and pepper 8 Roasted new potatoes -- cut wedges, warm 1 cup Assorted roasted baby root vegetables -- warm (such as baby carrots, red and golden beets) 2 Fresh rosemary sprigs * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. Preheat the oven to 400 degrees. Rub the entire chicken with the butter. Season the chicken with salt, pepper, and Emeril’s Essence, including the cavity and the area between the skin and the breast meat. Season the onions and tangerines with salt and pepper. Stuff the cavity with the onions, tangerines, and fresh rosemary. Place the chicken on a rack in a roasting pan. Place in the oven. Roast the chicken for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every ten minutes. For the glaze: Remove the chicken from the oven and allow to rest, reserving the pan drippings. In a hot saute pan, add the pan drippings, tangerine juice, and honey. Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to 10 minutes. Place the roasted chicken on a platter. Arrange the roasted vegetables around the roasted chicken. Drizzle the sauce over the chicken and garnish with Essence and fresh rosemary. This recipe yields 4 servings. Comments: The original recipe title as listed is “Whole Roasted Chicken Infused With Tangerines And Rosemary With A Tangerine Glaze”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2311 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 814 Calories (kcal); 57g Total Fat; (64% calories from fat); 57g Protein; 15g Carbohydrate; 314mg Cholesterol; 232mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Roasted Chicken Stuffed With Dirty Rice Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Alligator Chicken Main Dish Poultry Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Deboned whole chicken -- (3 to 4) 4 tablespoons Olive oil Emeril's Essence -- see * Note 1 pound Chicken gizzards 3 cups Water 2 tablespoons Flour 1 pound Ground pork 1 cup Chopped onions 1/2 cup Chopped bell peppers 1/2 cup Chopped celery 4 cups Cooked white rice 1/2 cup Chopped green onions 1/4 cup Chopped parsley Salt -- to taste 1 pinch Cayenne pepper Alligator Sauce Piquant -- see * Note === GARNISH === 1 Long chives 1 tablespoon Chopped chives * Note: See the "Emeril's Essence Information" and "Alligator Stewed In Sauce Piquant" recipes which are included in this collection. Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence. In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid. In a food processor, finely chop the gizzards. In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly. Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1-cup measuring cup. Make up the difference with water. Add the liquid to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool. Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear. Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 - - - - - - - - - - - - - - - - - - - Per serving: 553 Calories (kcal); 29g Total Fat; (47% calories from fat); 31g Protein; 40g Carbohydrate; 153mg Cholesterol; 118mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Roasted Fois Gras Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fois gras lobe -- chilled Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Julienned shallots Salsify With Truffle Coulis -- see * Note * Note: See the "Salsify With Truffle Coulis" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the fois gras with salt and pepper. In a smoking hot saute pan, sear the fois gras 2 to 3 minutes on both sides, or until the fois is seared on all sides. Some fat may need to be removed for a good sear. Reserve the fat. Add the shallots to the fois. Remove from the heat and place directly into the oven. Roast for 20 to 25 minutes, basting every five minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Whole Roasted Rib-Eye Roll Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bone-in rib-eye roast - (6 lbs) Salt -- to taste Freshly-cracked black pepper -- to taste 2 cups Vegetable oil 2 whole Jalapeno peppers -- minced 1/4 cup Chopped garlic 1/2 cup Finely-chopped fresh cilantro Preheat the oven to 400 degrees. Season the roast with salt and pepper. In a large mixing bowl, whisk the olive oil, jalapenos, onions, garlic, and cilantro. Mix well. Season the mixture with salt and pepper. Place the roast, bone up, in a large roasting pan, pour the marinade over the roast, coating the entire roast completely. Refrigerate the roast overnight. Remove the roast from the refrigerator and pour off the marinade. Place the pan in the oven and roast for 30 minutes. Turn the oven temperature down to 325 degrees. Roast for about 2 hours for medium-rare. Remove the roast from the oven and allow to rest for 10 minutes before slicing. Slice the roast into individual steaks and serve. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B05 broadcast 04-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-02-1998 - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 73g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Roasted Ribeye Roast With A Three Potato And Goat Cheese Gratin Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 garlic heads -- split in half 1 quart heavy cream Salt -- to taste Freshly-ground white pepper -- to taste 1/2 pound goat cheese -- crumbled 1 pound Idaho white potatoes -- peeled, and sliced 1/4" thick 1 pound sweet potatoes -- peeled, and sliced 1/4" thick 1 pound red potatoes -- sliced 1/4" thick 8 pounds bone-in rib-eye roast - (to 10 lbs) -- trimmed 1/4 cup olive oil Creole seasoning Preheat the oven to 400 degrees. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Whisk in the cheese. Season the potatoes with salt and white pepper. Layer the potatoes in the souffle dish, alternating the white potatoes, sweet potatoes and red potatoes. You should have a total of six layers. Remove the garlic from the cream and cheese mixture and pour over the potatoes. Cover the souffle dish with aluminum foil and place in the oven. Bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes, or until the top is golden brown. Cool the gratin for 10 minutes before serving. Increase the oven temperature to 450 degrees. Season the roast with oil and Creole seasoning. Place in a roasting pan and put into the oven. Roast for 30 minutes. Reduce the heat to 400 degrees and continue to cook for 1 hour for medium-rare. Remove from the oven and allow to rest for 10 minutes before serving. Serve each steak with a piece of the gratin. This recipe yields 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C53) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 699 Calories (kcal); 62g Total Fat; (79% calories from fat); 13g Protein; 24g Carbohydrate; 197mg Cholesterol; 166mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Roasted Squab Stuffed w Eggplant & Bacon Dressing Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Squab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Raw bacon -- diced 2 cups Chopped onions 1/2 cup Chopped celery 1/2 cup Chopped bell peppers 1 medium Eggplant -- peeled and diced 3 tablespoons Chopped garlic 1 tablespoon Chopped fresh thyme 1 tablespoon Finely-chopped parsley 1/2 cup Chopped green onions 4 cups Crumbled corn bread 2 cups Chicken stock Salt -- to taste Cayenne pepper -- to taste 6 whole Squabs Olive oil -- for drizzling 12 whole Shallots 2 cups Veal reduction 1 tablespoon Butter 1 pound Haricots verts -- blanched Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squabs with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots in a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-11-1997 - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 2g Total Fat; (22% calories from fat); 3g Protein; 15g Carbohydrate; 5mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Sea Bass With Nicoise Tapenade Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Sea bass (2 to 2 1/2 lbs) -- cleaned and scaled 1 tablespoon Olive oil 1/2 cup Herbs De Provence -- see * Note 1 recipe Provencal Artichoke Ragout -- see* Note === TAPENADE === 1 cup Pitted Nicoise olives 1 tablespoon Minced garlic 1 tablespoon Capers 3 Anchovy fillets Juice of one lemon 1/4 cup Extra-virgin olive oil 1 teaspoon Chopped fresh thyme 1 tablespoon Chopped parsley === GARNISH === Fresh rosemary sprigs Emeril's Essence -- see * Note * Note: See the "Herbs De Provence", "Provencal Artichoke, Tomato, Pepper, And Garlic Ragout" and "Emeril's Essence Information" recipes which are included in this collection. Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs De Provence. For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point. On a platter, spoon the tapenade. Place the grilled bass on the tapenade. Place small piles of the Artichoke Ragout around the platter. Garnish with fresh rosemary sprigs and Emeril's Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2302 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997 - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 17g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Stuffed Morels Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Crab Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Crab meat 3 tablespoons Mayonnaise 2 tablespoons Chopped chives 2 tablespoons Bread crumbs 1 tablespoon Lemon juice 1/4 cup Grated white Cheddar 8 large Morel mushrooms -- cleaned 1/4 cup Flour -- for dredging 3 Eggs -- beaten for wash 3/4 cup Bread crumbs -- for dredging Bayou Blast -- see * Note Salt -- to taste Freshly-ground black pepper -- to taste === RAW TOMATO SAUCE === 1 1/2 cups Peeled, seeded, small-diced tomatoes 3 tablespoons Chopped fresh chervil 1 teaspoon Minced garlic 1/4 cup Olive oil Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat the fryer to 325 degrees. Combine the crabmeat, mayonnaise, chives, bread crumbs, lemon juice, cheese, and season to your liking. Stuff the morels to the rim. Roll them in the flour, shake off the excess. Dip them into the egg wash, then into the bread crumbs. Make sure breading completely seals the mushroom. Drop into the fryer. It is set at a lower temperature so the mushroom can completely cook through. Test for doneness by sticking the tip of your knife into the mushroom for a few seconds, then carefully feel it for heat. It should take 5 to 8 minutes depending on the size. Drain them and serve atop the raw tomato sauce. Combine all raw tomato sauce ingredients in a medium bowl. It should sit at room temperature for 2 hours before serving. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-08-1997 - - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); 28g Total Fat; (58% calories from fat); 20g Protein; 24g Carbohydrate; 194mg Cholesterol; 493mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Trout Stuffed With A Bacon And Eggplant Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices white bread 1 cup water 6 ounces bacon -- chopped 1 cup chopped onions Salt -- to taste Cayenne -- to taste 1 medium eggplant -- cut medium dice 2 teaspoons chopped garlic 1/4 cup finely-chopped fresh mild herbs, such as parsley, basil, tarragon and chervil 2 ounces Parmigiano-Reggiano cheese -- grated 1 whole trout - (abt 2 to 3 lbs) -- cleaned 1 cup dry white wine 1 lemon, orange or lime -- juiced Extra-virgin olive oil 1 tablespoon finely-chopped fresh parsley leaves Place the bread in large glass rectangle dish. Pour the water over the bread and allow to sit for 10 minutes. In a large skillet, over medium heat, cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Set aside. Add the onions to the skillet. Season with salt and cayenne. Cook for 2 minutes. Add the eggplant. Season with salt and cayenne. Cook until wilted, about 4 minutes. Remove the pan from the heat and turn the vegetable mixture into a mixing bowl. Cool completely. Remove the bread from the water and squeeze out the water. Add the bread, bacon, reserved water, and garlic to the eggplant mixture. Season with salt and cayenne. Mix well. Stir in the herbs and cheese. Set aside. Preheat the grill. Season the trout with salt and cayenne. Place the trout in the center of the piece of foil. Spoon the dressing in the cavity of the trout. Add the wine and wrap the fish tightly in the foil, forming a pouch. Place the fish on the grill over a low flame and cook 25 to 30 minutes or until flaky. Remove from the grill and squeeze lemon, lime or orange juice over the fish and serve on a large platter. Drizzle the entire plate with the extra-virgin olive oil and garnish with parsley. This recipe yields 4 to 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D60) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 23g Total Fat; (51% calories from fat); 18g Protein; 30g Carbohydrate; 37mg Cholesterol; 890mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wicked Peach Cobbler Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PIE CRUST === 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter flavored shortening -- chilled 1/3 cup ice water === PEACH COBBLER === 3 pounds medium peaches -- peeled, pitted, and cut into 1/4" slices 2 tablespoons cornstarch 1 cup sugar 2 teaspoons fresh lemon juice 1/2 teaspoon ground cinnamon, plus more for top crust 4 tablespoons butter -- chilled, and cut into small pieces For the Pie crust: Sift the flour and salt into a bowl. Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits. Stirring with a fork, gradually add enough of the water until the mixture clumps together. Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour. For the Peach Cobbler: Preheat the oven to 375 degrees. Roll out the dough to a large square that is 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 6 circles. Using a 2-inch cookie cutter, cut out 6 circles and keep cold. Butter 6 (4-ounce) ramekins. Place the smaller rounds of dough into the ramekins and press down into the bottom and sides. Place the ramekins on a baking sheet and place in the oven. Bake for 10 minutes or until light golden brown. Remove from the oven and cool completely. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon. Fold in the butter. Divide the peach mixture between the 6 ramekins. Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins. Pinch the dough firmly onto the top edge of the dish. Cut a few slits in the top of the dough. Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes. Remove the cobbler from the oven and sprinkle with cinnamon. This recipe yields 6 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-SP14) - from the TV FOOD NETWORK" S(Formatted for MC6): "01-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 8g Total Fat; (22% calories from fat); 3g Protein; 60g Carbohydrate; 21mg Cholesterol; 257mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates NOTES : Recipe adapted from La Belle Cuisine by Patti Labelle with Laura B. Randolph, (Broadway Books, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild And Exotic Hollandaise Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks 1 teaspoon Fresh lemon juice 1/2 teaspoon Salt 1 dash Crystal hot sauce 2 teaspoons Water 1 stick Butter - (1/4 lb) -- melted and warm 1/2 cup Sauteed wild and exotic mushrooms In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water. Whisk the mixture until pale yellow in color and frothy. Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the sauteed mushrooms and reseason if necessary. This recipe yields about 3/4 cup of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2426 broadcast 03-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 10g Total Fat; (77% calories from fat); 6g Protein; 1g Carbohydrate; 425mg Cholesterol; 1080mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Wild And Exotic Mushroom Jus Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Sliced wild and exotic mushrooms (ie., Bears Head, Chantrelles, Oysters, Lobster, Horn of Plenty, Shiitake, Trumpets, etc.) Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Mushroom broth In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic for 1 minute. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Season with salt and pepper. Stir in the mushroom broth and bring up to a boil. Remove from the heat. This recipe yields 2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-13-1997 - - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 27g Total Fat; (89% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Boar And Foie Gras Terrine Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Wild Boar Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 6 pounds wild boar stew meat -- cut into pieces Salt -- to taste Freshly-ground black pepper -- to taste 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 teaspoon chopped garlic 1 bay leaf 3 sprigs fresh thyme 1 cup chopped peeled seeded tomatoes 1 quart beef stock 1 Foie Gras lobe, grade B -- cleaned 2 packages Knox Gelatin 1 tablespoon finely-chopped fresh parsley leaves 2 dozen pumpernickel toast points 1/2 cup whole grain mustard In a large saucepan, over medium heat, add the oil. Season the boar with salt and pepper. When the oil is hot, sear boar for 3 to 4 minutes on each side. Remove from the pan and set aside. Add the onions, carrots, and celery to the pan. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic, bay leaf and tomatoes. Season with salt and pepper. Continue to saute for 2 minutes. Stir in the beef stock and add the reserved stew meat. Bring to a boil, reduce the heat to medium-low and simmer until the meat is tender, about 4 hours, stirring occasionally. Remove from the heat and cool completely. Remove the stew meat and set aside. Strain the liquid, discarding the vegetables. Place the liquid back over the heat and reduce to 1 cup. Dissolve the gelatin in 1/2 cup of cold water. Add to the reduced liquid. Shred the meat, discarding fat. Line a 12-inch long by 4 inches wide by 3 inches deep terrine mold with plastic wrap. In a hot saute pan, over medium heat, sear the foie gras for 1 minute on each side. Remove from the heat and drain on paper towels. Strain the foie gras fat and set aside. Line the terrine mold with half of the meat. Lay the foie gras over the meat. Place the remaining meat over the foie gras and press firmly. Slowly pour the foie gras fat and gelatin mixture over the terrine, letting the liquid soak into the terrine. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully place the terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings garnish with parsley and serve with the toasted bread and mustard. This recipe yields 10 to 12 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 6g Total Fat; (68% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 865mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Boar Tenderloin And Shiitake Stroganoff Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Wild Boar Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Butter 1 large Onion -- julienned 4 cups Sliced Shiitake mushrooms Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Minced garlic 2 pounds Wild boar tenderloin -- cut 2" x 1/2" pieces 3 cups Veal stock 1/4 cup Finely-chopped parsley 1 cup Sour cream In a saute pan, melt the butter. Saute the onions for 2 minutes. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and wild boar and continue sauteing for 2 minutes. Add the veal stock and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the sour cream and parsley. Continue to cook for 3 minutes. Season with salt and pepper. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2406 broadcast 09-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1997 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 21g Total Fat; (82% calories from fat); 3g Protein; 7g Carbohydrate; 49mg Cholesterol; 989mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom And Crab Soup With Dumplings Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Blond roux 1 tablespoon Olive oil 1/2 cup Minced onions 2 cups Assorted wild mushrooms -- sliced (Chantrelles, Oysters, Shitaki, etc.) 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 tablespoons Minced celery 1 cup Shrimp stock or fish stock Salt -- to taste Freshly-ground white pepper -- to taste 3 cups Milk 1 cup Heavy cream 1 teaspoon Crab boil 1 pound Crab meat -- divided 1/2 cup Chopped green onions -- divided 2 tablespoons Chopped mild herbs 1/2 teaspoon Worcestershire sauce 12 Wonton wrappers 1 Egg -- slightly beaten Emeril's Essence -- see * Note 1 tablespoon Chopped chives * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a boil. Whisk in the whole milk, cream and crab boil. Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7 minutes. Whisk in the roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in 1/2 pound crab meat, 1/4 cup green onions, and Worcestershire and simmer for 6 to 8 minutes. For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together. Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Bring up the corners to the center and twist. Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over all browning. Remove from the fryer and drain on a paper-lined plate. Season with Emeril's Essence. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-09-1997 - - - - - - - - - - - - - - - - - - - Per serving: 495 Calories (kcal); 34g Total Fat; (61% calories from fat); 33g Protein; 15g Carbohydrate; 254mg Cholesterol; 513mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom And Foie Gras Turbo Dog Bisque Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable oil 1 cup Flour 2 cups Chopped yellow onions Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup Chopped garlic 1 1/2 pounds Assorted exotic mushrooms -- sliced 1/2 Lobe of Grade B Foie Gras -- cleaned, diced small 4 bottles Turbo Dog beer - (12 oz ea) 4 cups Beef or veal stock 1/2 cup Heavy cream 2 cups Small-diced day-old brioche (1" by 1") -- tossed in olive oil, seasoned and toasted until golden In a stock pot, over medium heat, stir the oil and flour together. Cook, stirring constantly, for 10 to 15 minutes for a blond roux. Add the onions. Season with salt and pepper. Cook for 8 minutes. Stir in the garlic and mushrooms. Season with salt and pepper. Cook for 4 to 6 minutes or until the mushrooms wilt. In a large hot saute pan, render the foie gras quickly for 1 to 2 minutes. Remove from the heat and add to the mushroom mixture, including the foie fat. Add the beer and stock. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 hour. Using a hand-held blender, puree the soup until smooth. Whisk in the cream. Season with salt and pepper. Serve with the croutons. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 33g Total Fat; (78% calories from fat); 3g Protein; 17g Carbohydrate; 20mg Cholesterol; 8mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom And Pea Bolognese Over Fresh Pasta Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/4 cup Minced onions Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Sliced assorted wild mushrooms 1 teaspoon Chopped garlic 3/4 cup Frozen green peas 1 recipe Classic Bolognese Sauce -- see * Note 1 pound Cooked fresh pasta -- hot 2 ounces Freshly-grated Parmigiano-Reggiano cheese 1 tablespoon Finely-chopped fresh parsley * Note: See the "Classic Bolognese Sauce" recipe which is included in this collection. In a saucepan, heat the Classic Bolognese Sauce until warmed through. In a saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Stir in the garlic and peas. Saute for 1 minute and remove from the heat. Turn the mushroom mixture into the sauce and mix well. Toss the pasta with the sauce. Mound the pasta into shallow bowls and garnish with cheese and parsley. this recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 5g Total Fat; (20% calories from fat); 7g Protein; 33g Carbohydrate; 37mg Cholesterol; 37mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Dry yeast - (1/4 oz) 2 cups Warm milk -- (100 to 115 degrees) 2 tablespoons Sugar 1/4 cup Melted butter 1 tablespoon Salt 5 cups Flour -- plus Flour -- for kneading 4 ounces Dried mushrooms -- ground to fine dust Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside. Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved. Allow the yeast to proof for 5 minutes. In another bowl place remaining milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a wooden spoon. After the 3rd cup, add yeast mixture. Continue stirring in the remaining flour until the mixture is rather firm. Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil. Allow to proof for 1 1/2 hours or until it doubles in size. Deflate the dough by punching it down 2 to 3 times, and knead for about 4 to 5 minutes. Divide the dough into two equal parts and shape into round loaves. Place on a well-buttered sheet tray, about 8 inches apart. Using a sharp knife, make 2 to 3 slits in the top of the dough. Cover with a light towel and let rise again until doubled in size. Bake for 35 to 40 minutes or until a hollow sound is heard when it is tapped on the bottom. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2222 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3414 Calories (kcal); 69g Total Fat; (18% calories from fat); 92g Protein; 610g Carbohydrate; 191mg Cholesterol; 7130mg Sodium Food Exchanges: 31 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 12 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Bread Pudding Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Puddings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 3 pounds Wild mushrooms -- sliced (Oysters, Shiitake, Chantrelles, Hedgehog) 1 pound Onions -- thinly sliced 3 Eggs 3 cups Heavy cream 1/4 cup Molasses 1 cup Grated Parmesan cheese 1 pound White bread -- torn in 1" pieces Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Unsalted butter 1/4 cup Dry bread crumbs Heat oil in a large saute pan, add the mushrooms and cook over medium heat for 12 minutes, allowing for the juices to cook out and the mushrooms to get soft. Remove them for the pan, add the onions to the same pan and cook over medium heat until they are brown and sweet, about 15 minutes. It may be necessary to add a couple of tablespoons of water in the beginning of the cooking to get the onions to cook without burning. In a large bowl, beat the eggs until they loosen up. Add the cream and molasses, stir to incorporate. Add the mushrooms, onions, 3/4 cup of the cheese, and bread. Mix well to completely coat. Season highly with the salt and pepper. Let this mixture sit for 1 hour. Coat the inside of a 2-quart casserole dish with the butter. Dust with the bread crumbs. Preheat the oven to 325. After an hour, stir the mixture and pour into the prepared dish and sprinkle the top with the remaining cheese. Cover with foil and bake for 50 to 60 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2184 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 5294 Calories (kcal); 385g Total Fat; (64% calories from fat); 109g Protein; 360g Carbohydrate; 1638mg Cholesterol; 4643mg Sodium Food Exchanges: 16 Grain(Starch); 7 Lean Meat; 6 Vegetable; 0 Fruit; 73 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Flan With A Warm Spinach Salad Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Wild and exotic mushrooms -- stemmed, cleaned, -- and sliced 1/2 cup Minced onions 4 teaspoons Chopped garlic -- divided 1 teaspoon Chopped thyme 1 teaspoon Chopped parsley 8 Eggs 1 quart Heavy cream 1 cup Grated Parmigiano-Reggiano cheese 1/4 teaspoon Nutmeg Salt -- to taste Freshly-ground black pepper -- to taste 6 ounces Raw bacon -- chopped 3 tablespoons Balsamic vinegar 1/2 cup Julienne red onions 10 ounces Spinach - (1 bag) -- cleaned, stemmed Preheat the oven to 350 degrees. Lightly butter twelve 4-ounce ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic. Saute for 1 minute. Remove from the heat, stir in the herbs and cool. In a mixing bowl, whisk the eggs and cream together. Stir in the cheese, nutmeg, and mushroom mixture. Spoon the mushroom/cream mixture into the ramekins. Place the ramekins in a baking pan and fill the pan with enough water to cover 1/2 of the ramekins. Place the pan in the oven and bake for 50 to 55 minutes or until the flan is set. In a saute pan, render the bacon until crispy, about 10 minutes. Turn the crispy bacon and bacon fat into a mixing bowl. Whisk in the balsamic vinegar. Season with salt and pepper. Toss the spinach and red onions with the vinaigrette. To serve, run a knife around each ramekin, invert each flan onto a plate. Mound a small amount of the spinach salad in the center of each flan. This recipe yields about 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 342 Calories (kcal); 35g Total Fat; (89% calories from fat); 5g Protein; 4g Carbohydrate; 233mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Ragout With A Spinach Potato Cake Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Mushrooms Potatoes Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 cups Assorted sliced wild mushrooms 2 tablespoons Minced shallots 1/2 cup Peeled, seeded, chopped tomatoes 1/4 cup Chopped green onions 1 tablespoon Minced garlic 2/3 cup Mushroom broth 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste === SPINACH POTATO CAKE === 1/2 cup Chopped and blanched spinach 1 cup Mashed potatoes 1/2 teaspoon Minced garlic Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Seasoned flour 1 Egg -- beaten 1/2 cup Seasoned bread crumbs 1/2 cup Olive oil -- for frying Emeril’s Essence -- see * Note === GARNISH === 2 tablespoons Chopped parsley, 2 tablespoons Grated Parmigiano-Reggiano cheese 2 whole Long chives * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add the mushroom broth to the sauteed mixture and reduce by half. Finish with the butter and reseason. For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2-ounce cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a saute pan, heat the olive oil. When the pan is smoking hot, add the cakes. Saute until golden-brown, about 2 to 3 minutes. Flip the cakes over and continue sauteeing until golden-brown. Remove from pan and drain on a paper-lined plate. Season with Emeril’s Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 - - - - - - - - - - - - - - - - - - - Per serving: 943 Calories (kcal); 84g Total Fat; (79% calories from fat); 10g Protein; 39g Carbohydrate; 127mg Cholesterol; 1189mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Ragu Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 3 cups Sliced assorted wild mushrooms Emeril’s Essence -- see * Note 1/2 cup Chopped green onions 1 cup Peeled, seeded, chopped tomatoes 2 tablespoons Minced shallots 1 tablespoon Minced garlic 2 cups Veal reduction 2 tablespoons Butter Salt -- to taste Freshly-ground black pepper -- to taste * Note: See the “Emeril’s Essence Information” recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Emeril’s Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Season with salt and pepper. Serve. This recipe yields ?? Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-22-1997 - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 50g Total Fat; (90% calories from fat); 2g Protein; 10g Carbohydrate; 62mg Cholesterol; 246mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Stew Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 1 pound Wild mushrooms -- cleaned, stemmed 2 tablespoons Minced shallots 1/2 cup Peeled, seeded, and chopped tomatoes 1 tablespoon Chopped garlic 4 cups Veal reduction 2 tablespoons Truffle oil 2 tablespoons Butter 1/4 cup Chopped green onions 10 New potatoes -- cooked, kept hot 1 cup Truffle emulsion 1/2 cup Grated Parmigiano-Regginao cheese 1 small Truffle Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Chopped chives In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes and saute for 2 minutes. Add the garlic and saute for 1 minute. Season with salt and pepper. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and reduce the liquid by 1/2, about 4 to 5 minutes. Stir in the truffle oil. Mount in the butter. Using the back of a spoon, gently smash each potato. Season the potatoes with salt and pepper. To assemble, spoon a small pool of the truffle emulsion in the center of each plate. Lay the smashed potatoes in the center of the truffle emulsion. Spoon the mushroom stew over each potato. Sprinkle the stew with the grated cheese. Shave the truffles over each plate. Garnish with chives. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 7g Total Fat; (32% calories from fat); 3g Protein; 29g Carbohydrate; 9mg Cholesterol; 40mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom-Potato Soup Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Potatoes Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Peeled, diced Idaho potatoes 1 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Soy sauce 1/2 ounce Dried Porcini mushrooms 2 cups Water 2 large Shallots -- cut into chunks, about 1/4 cup 1 cup Milk 1 cup Heavy cream 1 tablespoon Chopped chives In a pot place the potatoes in enough water to cover and cook until tender, and then drain. Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the salt, sugar, soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of liquid remains. Remove the mushrooms and shallots from the liquid, reserve the liquid and set aside. Place the mushrooms and shallots in a food processor or blender along with the cooked potatoes, process or blend until finely chopped. Strain the reserved mushroom liquid and place in the food processor or blender with the milk, and cream. Process or blend until smooth. Chill for 1 hour. When ready to serve, ladle into bowls and garnish with the chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-12-1997 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 24g Total Fat; (80% calories from fat); 4g Protein; 9g Carbohydrate; 90mg Cholesterol; 847mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Pecan Dressing With Roasted Goose Recipe By :Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Goose Main Dish Poultry Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/4 cup Chopped onions 1/4 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 2 teaspoons Minced garlic 1/2 cup Pecan pieces 1 Unpeeled Granny Smith apple -- cored and chopped -- (about 1 1/2 cups) 7 ounces Konriko Wild Pecan Rice - (1 pkg) 2 cups Water 1/2 pound Bacon -- chopped and fried 1 cup Chopped tasso 1/2 cup Chopped green onions 3 tablespoons Finely-chopped parsley 1 Domestic goose, roasted -- cut 8 to 10 pieces 1 cup Port wine reduction sauce 2 tablespoons Chopped chives 2 tablespoons Brunoise red pepper In a large saute pan, melt the butter. Add the onions and celery. Season with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and continue sauteing for 1 minute. Add the water and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. Remove from the heat and stir in the bacon, tasso, green onions, and parsley. Serve the rice dressing with the roasted goose on a large platter. Spoon the sauce over the top of the goose and dressing. Garnish with chives and peppers. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 - - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 15g Total Fat; (77% calories from fat); 9g Protein; 1g Carbohydrate; 28mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Pecan Rice Dressing Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter 1/4 cup Chopped onions 1/4 cup Chopped celery Salt -- to taste Cayenne pepper -- to taste 1/2 cup Pecan pieces 1 Unpeeled Granny Smith apple -- cored, chopped, (about 1 1/2 cups) 7 ounces Wild rice 3 cups Water 1/2 pound Bacon -- chopped, crisply fried, and drained 2 tablespoons Finely-chopped fresh parsley leaves In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail And Andouille Sausage Ragu, the recipe for which is included in this collection, or another similar dish. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-24-1998 - - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 31g Total Fat; (52% calories from fat); 25g Protein; 39g Carbohydrate; 56mg Cholesterol; 951mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Strawberries And Cream Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pints wild strawberries -- cleaned, halved 1 1/2 cups sugar 1 orange -- juiced 2 cups water 2 tablespoons Grand Marnier 2 cups half-and-half 1 vanilla bean -- split in half, and pulp removed 4 egg yolks For the wild strawberry sorbet: In a saucepan, over medium heat, combine 2 pints of the strawberries, 1 cup sugar, orange juice and water. Bring the mixture to a boil. Cook for 4 minutes. Remove from the heat and cool. In a blender, puree the mixture until smooth. Strain through a fine mesh sieve. Stir in the Grand Marnier. Chill the mixture completely. Pour the strawberry mixture into an ice cream machine and follow the manufacturer's directions for the churning time. For the cream Anglaise: In another saucepan, over medium heat, combine the half-half, remaining 1/2 cup sugar and vanilla bean and pulp. Bring the mixture to a simmer, and cook for 2 minutes. Add 1/4 cup of the hot cream mixture to the egg yolks. Whisk well. Add the yolk mixture to the hot cream mixture. Whisk well. Continue to cook for 4 minutes. Remove from the heat and cool completely. To serve, spoon the cream Anglaise in the center of each serving bowl. Place a couple scoops of the sorbet in the center of the sauce. Garnish with the remaining pint of strawberries. This recipe yields 6 to 8 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C30) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-07-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 3g Total Fat; (12% calories from fat); 2g Protein; 55g Carbohydrate; 142mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Wild Rice Recipe By :Emeril Lagasse Serving Size : 3 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Oil 1 cup Cubed, cooked duck meat 1 tablespoon Minced shallots 1/2 cup Diced apple 2 cups Cooked wild rice 1 cup Stock -- maybe less 1/2 tablespoon Chopped fresh sage -- plus extra chopped fresh sage -- for garnish Salt -- to taste Freshly-ground black pepper -- to taste Heat oil, add duck and cook, tossing, for 1 minute. Add shallots and apples and cook for 3 minutes. Add rice and stir to mix. Gradually add enough stock, a little at a time, until rice is moistened. Simmer until heated through and season with sage, salt and pepper. Serve garnished with extra sage. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-122 broadcast 11-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wilted Spinach Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Spinach -- rinsed and dried 1 small Red onion -- julienned 3 tablespoons Olive oil 4 ounces Cooked, crumbled Andouille sausage 2 tablespoons Balsamic vinegar 1/2 tablespoon Minced garlic 1 tablespoon Chopped shallots Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces Goat cheese In a heatproof bowl (such as a stainless steel mixing bowl) combine spinach and red onion. In a small saucepan heat olive oil, Andouille sausage, shallots, garlic and vinegar. When it boils, pour over the spinach and onions and toss to wilt. Season to taste with salt and pepper. Roll goat cheese into eight 1-inch balls with your hands. Divide spinach between 2 salad plates and garnish with goat cheese balls. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 525 Calories (kcal); 41g Total Fat; (68% calories from fat); 25g Protein; 19g Carbohydrate; 60mg Cholesterol; 379mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Winter Squash And Duck Risotto Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Roasted duck, including the skin 1 tablespoon Olive oil 2 cups Roasted winter squash -- diced 1/2 cup Minced onions 2 tablespoons Minced garlic 2 cups Arborio rice 3 cups Duck stock Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Butter 1/2 cup Heavy cream 1 cup Grated Parmigiano-Reggiano cheese 1/2 cup Chopped fresh basil 1/2 cup Spicy Pumpkin Seeds -- see * Note * Note: See the "Spicy Pumpkin Seeds" recipe which is included in this collection. Remove the skin from the roasted duck. Julienne the duck skin. In a hot saute pan, render the skin until crispy, about 6 minutes. Remove the skin from the pan and drain on paper-lined plate. Season the cracklings with salt and pepper. Set the cracklings aside. Shred the duck meat from the bones and set aside. In the same saute pan as the cracklings, add the onions and saute for 1 minute. Add the squash and continue to saute for 2 minutes. Season the mixture with salt and pepper. Stir in the garlic and rice and continue to saute for 1 minute. Stir in the stock and bring to a boil. Season the mixture with salt and pepper. Reduce the heat to medium and simmer for 18 minutes, stirring constantly, or until the rice is tender and creamy. Stir in the butter, cream and 1/2 cup of the cheese. Fold in the shredded duck and basil. Season the risotto with salt and pepper. To serve, spoon the risotto into shallow bowls and garnish with the remaining cheese, cracklings, and Spicy Pumpkin Seeds. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-10-1997 - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 20g Total Fat; (34% calories from fat); 8g Protein; 77g Carbohydrate; 56mg Cholesterol; 88mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Winter Squash Chowder Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped bacon 1 cup Sliced leeks 1 cup Cubed red-skin potatoes 1 cup Cubed acorn squash 1 cup Cubed butternut squash 1 cup Cubed pumpkin 1 quart Mild stock 1 cup Cream 1 tablespoon Chopped sage 1 tablespoon Chopped parsley Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Brown sugar -- (optional) 1 Acorn squash -- hollowed out and cooked, to use as a serving bowl (optional) In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 - - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 15g Total Fat; (62% calories from fat); 2g Protein; 18g Carbohydrate; 52mg Cholesterol; 28mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Peeled, seeded, diced tomatoes 1/4 cup Chopped green onions 1/2 cup Minced Maui Onions 2 tablespoons Peeled, minced fresh ginger 1 tablespoon Mirin 1 tablespoon Rice wine vinegar 1 tablespoon Black sesame seeds 1 1/2 teaspoons Crushed black pepper 1 teaspoon Hawaiian salt 1 teaspoon Fish sauce 1 tablespoon Dry mustard 1 1/2 tablespoons Warm water 4 teaspoons Soy sauce 1/4 cup Dry white wine 1 tablespoon White wine vinegar 1 tablespoon Minced shallots 2 tablespoons Whipping cream Salt -- to taste Freshly-ground black pepper -- to taste 1 cup Flour 7/8 cup Ice water 1 large Egg 4 Sashimi-grade ahi steaks (approximately 3 1/2” x 2 1/2”, 3 oz and 1/2 ” thick each) 4 tablespoons Wasabi paste 2 Nori sheets (8 1/4” x 7 1/2”) -- cut in half Oil -- for frying Soy sauce -- for dipping Flour -- for dredging 1 stick Chilled butter -- cut into pieces 1 tablespoon Chopped parsley -- for garnish In a mixing bowl, combine the first 10 ingredients together. Mix well. In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan, boil the wine, vinegar, and shallot until almost no liquid remains in the pan, about 2 minutes. Add the cream and boil until slightly thickened, about 1 minute. Season with salt and pepper. Set the sauce aside. In a mixing bowl, whisk the flour, water and egg together. Season with salt and pepper. Set aside. Season the ahi with salt. Spread the wasabi evenly over 4 nori half-sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the nori over the ahi to cover (the ends will be exposed). In a medium saucepan, heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking off any excess flour. Dip the rolls in the tempura batter and fry in the oil until the outside is crispy and the tuna is rare inside, about 40 seconds. Remove the ahi from the oil and drain on a paper-lined plate. Season with salt and pepper. Repeat with the remaining rolls. Bring the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter. To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is “Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce And Tomato-Ginger Relish”. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 - - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 5g Total Fat; (24% calories from fat); 6g Protein; 27g Carbohydrate; 57mg Cholesterol; 365mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wok-Fried Tuna Salad With Lemon Aioli Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salads/Dressings Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Top-quality tuna steak -- cut in 1” cubes Juice and chopped zest of 5 lemons 2 tablespoons Coarse-cracked black peppercorns Salt -- to taste Freshly-ground white pepper -- to taste 1 cup Homemade or prepared mayonnaise 1 tablespoon Minced garlic 1/2 pound Assorted greens -- cleaned and dried (such as spinach, frissee, arugula) 1 tablespoon Peanut oil 2 tablespoons Chopped parsley 6 Homemade or prepared French bread croutons In a non-reactive bowl toss tuna with juice and zest of 3 of the lemons, cracked peppercorns; season with salt and white pepper. Make lemon aioli: In a small bowl, combine mayonnaise with garlic and juice and zest of remaining 2 lemons; season to taste with salt and pepper. If necessary, thin with 1 to 2 tablespoons water, to consistency of thick cream or yogurt. When ready to serve, arrange lettuces in a bed on serving platter. Heat a wok over high heat until nearly smoking. Add oil and swirl around wok. Drain tuna and add to wok tossing constantly until well-seared on all sides, 1 to 2 minutes in all. Using a slotted spoon, transfer tuna to serving platter and set on top of greens. Drizzle with aioli and garnish with parsley. Tuck croutons around edges of plate and serve immediately. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 3g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wrapped Cobblers Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Homemade or prepared fruit filling 1/2 recipe Basic Pie Crust, chilled -- see * Note 1 cup Sweetened whipped cream 6 sprigs Mint * Note: See the “Basic Pie Crust” recipe which is included in this collection. Preheat oven to 350 degrees. Generously butter 6 shallow 4-inch ramekins or small round gratin dishes. Cut pie dough into 6 pieces and roll each piece into a circle large enough to fit in ramekin with overlap to fold over. Fit in dough and divide filling among ramekins, filling them between half and three-quarters full. Gather dough edges together and pinch into a rustic shape. Bake cobblers on a baking sheet until golden-brown, about 30 minutes. Cool slightly before decorating with a dollop of whipped cream and a sprig of mint. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-039 broadcast 03-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Yarithes Yiouvetsaki - (Roasted Prawns w Tomatoes And Feta) Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large Prawns - (U-10) -- in their shells 1/2 cup Olive oil 1 medium Onion -- finely sliced Salt -- to taste Freshly-ground black pepper -- to taste 1 pound Fresh tomatoes -- peeled, seeded, and thinly sliced 1 tablespoon Chopped garlic 1 tablespoon Chopped fresh oregano 1 cup Dry white wine Fresh feta cheese Preheat the oven to 400 degrees. Rinse the prawns in cold water and drain. Peel the prawns, leaving the head and tail intact, discarding the shells. Season with salt and pepper. Place the prawns in a large oven-proof baking dish. In a large saute pan, heat the olive oil. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes, or until translucent. Add the tomatoes, garlic, and herbs. Saute for 1 minute. Add the wine and bring the liquid to a boil. Reduce to a simmer and cook for 2 minutes. Pour the mixture over the prawns. Sprinkle the top with the cheese. Place in the oven and roast for 8 minutes. Remove from the oven and garnish with parsley. This recipe yields 6 servings. Comments: The original recipe title as listed is "Yarithes Yiouvetsaki - (Roasted Prawns With Fresh Tomatoes And Feta Cheese)". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 - - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 55g Total Fat; (86% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yeast Doughnuts Recipe By :Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour -- to 3 3/4 cups 2 1/2 ounces Active dry yeast - (1 pkg) 3/4 cup Milk 1/3 cup Sugar 1/2 stick Butter 1/2 teaspoon Salt 2 Eggs Vegetable oil -- for deep-frying Honey or Chocolate Glaze -- see * Note Confectioners' sugar Cinnamon-sugar * Note: See the "Honey Glaze" and "Chocolate Glaze" recipes which are included in this collection. In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add enough of remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes and transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour. Turn dough out onto floured surface, punch down and roll out to 1/2-inch thickness. Cut out doughnuts with a floured doughnut cutter; reroll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes. Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. If using Honey Glaze, immediately glaze hot doughnuts; if using Chocolate Glaze, let cool first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar. This recipe yields 1 1/2 dozen doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-116 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 4g Total Fat; (25% calories from fat); 3g Protein; 20g Carbohydrate; 29mg Cholesterol; 97mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yellow Curry Powder Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Coriander seeds 2 teaspoons Cumin seeds 1 teaspoon Fenugreek seeds 1 teaspoon Fennel seeds 1 teaspoon Yellow mustard seeds 2 teaspoons White peppercorns 6 Whole cloves 2 tablespoons Turmeric 2 teaspoons Ground red pepper Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well. This recipe yields 1/2 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from "Julie Sahni’s Introduction to Indian Cooking", by Julie Sahni, published by Ten Speed Press, 1998 From the TV FOOD NETWORK - (Show # EM-1C22) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-28-1999 - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 12g Total Fat; (32% calories from fat); 7g Protein; 51g Carbohydrate; 0mg Cholesterol; 109mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yogurt-Marinated Grilled Leg Of Lamb Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups plain yogurt 1/3 cup lemon juice 1/3 cup lime juice 2 teaspoons crushed oregano 2 tablespoons chopped fresh marjoram 1 garlic head -- minced 2 onions -- thinly sliced 5 pounds butterflied leg of lamb In a non-reactive pan large enough to hold the lamb, stir together all ingredients except lamb. Place lamb in pan and coat well with marinade. Cover and refrigerate overnight, turning meat occasionally. Remove lamb from refrigerator and allow to come to room temperature before proceeding. Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and allow to sit for at least 5 minutes before slicing to serve. This recipe yields 6 to 8 servings. Source: "ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A27) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 2g Total Fat; (29% calories from fat); 3g Protein; 8g Carbohydrate; 8mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yorkshire Pudding Recipe By :Emeril Lagasse Serving Size : 10 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Beef roast drippings -- plus 4 tablespoons Beef roast drippings 6 Eggs 2 cups Milk 2 cups Flour 1 teaspoon Salt Preheat the oven to 375 degrees. Grease 10 cups of the muffin tin with a teaspoon of the dripping fat. In a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter into the prepared muffin cups. Bake the pudding for about 50 minutes, undisturbed. Remove from the oven and serve hot. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A81 broadcast 12-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 5g Total Fat; (25% calories from fat); 7g Protein; 22g Carbohydrate; 119mg Cholesterol; 271mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Yuca Con Mojo Recipe By :Recipe courtesy of Aaron Sanchez Serving Size : 0 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped parsley 1 teaspoon chopped garlic 1 tablespoon lime juice 2 tablespoons extra-virgin olive oil 2 pounds yuca -- blanched, and cut into steak-fry size Salt -- to taste Freshly-ground black pepper -- to taste Combine parsley, garlic, lime juice, and extra-virgin olive oil and set aside. This is your mojo sauce. In a large pot with oil heated to at least 350 degrees, fry yuca until golden brown. Season with salt and pepper when hot. Serve yuca with the mojo sauce on top. This recipe yields ?? servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD NETWORK" S(Formatted for MC5): "12-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yukon Gold Potato, Baby Beet And Crab Salad Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Crab Salads/Dressings Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Fennel bulb Drizzle of olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Assorted baby beets -- rinsed, wiped clean 1/2 pound Yukon Gold potatoes -- scrubbed, and thinly sliced 1 cup Homemade mayonnaise 2 teaspoons Dijon mustard Juice of one lemon 1/2 cup Minced red onion 2 tablespoons Freshly-grated horseradish -- blanched 1 teaspoon Minced garlic 1 tablespoon Chopped parsley 1 tablespoon Chopped tarragon 1 pound Lump crab meat -- picked over 1 small Celery root -- peeled, and cut into thin rings Preheat the fryer. Preheat the oven to 400 degrees. In a mixing bowl, toss the fennel with the olive oil, salt and pepper. Place on a small baking sheet and roast until caramelized, about 30 minutes. Remove from the oven and cool. Place the beets in a saucepan and cover with water. Season with salt and pepper. Bring the liquid to a boil, reduce the heat to medium and cook until tender, about 8 to 10 minutes. Drain and cool in an ice bath. Remove and drain on paper towels. Slice the beets in half. In another shallow bowl, toss the beets with olive oil, salt and pepper. Set aside. Place the potatoes in a saucepan, over medium-high heat and cover with water. Season with salt. Bring the water to a boil, reduce heat the medium and simmer until tender, about 4 to 6 minutes. Drain and cool in an ice bath. Remove and dry on paper towels. Toss the potatoes with olive oil, salt and pepper. Set aside. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, horseradish, garlic, parsley, and tarragon. Mix until fully incorporated. Season with salt and pepper. Add the crabmeat and mix well. Season with salt and pepper. Fry the celery root slices until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, fan the slices of potatoes in the center of each serving plate. Mound the crab salad in the center of the potatoes. Place the beets and fennel around the salad. Garnish the top of the crab salad with the fried celery root chips. Garnish with parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1C07) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-25-1999 - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zabaglione With Quick Poached Pears Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1/2 cup honey 1/2 vanilla bean -- split lengthwise 2 firm but ripe Bosc or Bartlett pears -- peeled, halved, and cored 4 egg yolks 1/2 cup sugar 1/2 cup Marsala or other sweet wine In a medium saucepan, bring the water, honey, seeds from the vanilla bean and vanilla bean to a boil until the honey dissolves. Add the pear halves, cover, reduce the heat and simmer until the pears are tender when pierced with a sharp knife, about 12 to 15 minutes. Transfer the pears with a slotted spoon to a plate, allow to cool, then carefully slice into fans on individual dessert plates. In the top of a double boiler or in a stainless steel bowl, whisk the eggs and sugar over simmering water. When the mixture begins to thicken and become frothy, gradually add the wine and whisk constantly until soft peaks begin to form, about 5 to 8 minutes. Remove the zabaglione from the heat and serve immediately over the poached pear slices. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D77) - from the TV FOOD NETWORK" S(Formatted for MC6): "04-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 5g Total Fat; (15% calories from fat); 3g Protein; 60g Carbohydrate; 213mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zarzuela De Mariscos A La Catalana - ... Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 2 cups chopped onions Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound fresh squid -- cleaned, and cut into 1/4" pieces Spanish brandy -- to taste 1 tablespoon tomato paste 1/2 cup dry white wine 3 cups clam juice or seafood stock 1/2 pound medium shrimp -- peeled, deveined 1/2 pound fresh sea bass fillets -- sliced 1/2" slices 1/2 pound angler fish fillets -- sliced 1/2" slices 1/2 pound scampi -- peeled 1 dozen clams -- scrubbed 1 dozen mussels -- scrubbed, debearded 1 tablespoon finely-chopped fresh parsley leaves 1 loaf crusty bread === PICADA SAUCE === 2 garlic cloved -- peeled, minced 1/4 cup blanched almonds -- roasted 1/4 cup blanched hazelnuts -- roasted 1 slice fried bread 1 tablespoon finely-chopped fresh parsley leaves 1/4 cup olive oil -- or as needed Salt -- to taste Freshly-ground black pepper -- to taste In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until wilted. Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and scampi with salt and pepper. Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and their tails will curl completely in). Stir in the Picada Sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread. For the Picada Sauce: Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste, about 1/4 cup. Season with salt and pepper. (Yields about 1/2 cup) This recipe yields 4 to 6 servings. Description: "{Traditional Catalan Fish Stew}" Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-04-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 659 Calories (kcal); 54g Total Fat; (74% calories from fat); 27g Protein; 14g Carbohydrate; 114mg Cholesterol; 283mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ziti And Parmesan Frittata Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Egg Dishes Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Eggs -- separated 1 dash Tabasco sauce Bayou Blast - {Emeril's Creole Seasoning} -- see * Note 2 tablespoons Canned artichoke hearts -- chopped 2 tablespoons Unsalted butter 1 cup Cooked ziti (great way to use leftover pasta) 1 tablespoon Chopped fresh flat-leaf parsley 1/4 cup Grated Parmesan cheese * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the broiler. In a bowl, beat the egg yolks, a dash of Tabasco, and Creole Seasoning to taste. In a another bowl beat the egg whites to soft peaks. Fold yolks into the whites, add the artichoke. Melt the butter in a 10-inch frying pan. When the butter foams, add the egg mixture and sprinkle the ziti and parsley over the eggs. Top with the cheese. Broil until the egg sets, about 3 to 4 minutes. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 - - - - - - - - - - - - - - - - - - - Per serving: 502 Calories (kcal); 42g Total Fat; (76% calories from fat); 26g Protein; 4g Carbohydrate; 639mg Cholesterol; 618mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini And Shrimp Fritters Recipe By :Emeril Lagasse Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Fritters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1/2 cup chopped onions Salt -- to taste Cayenne -- to taste 1/2 pound large shrimp -- peeled, deveined, and cut into 1/2" pieces 3 eggs -- beaten 1 1/2 cups milk 2 teaspoons baking powder 1 teaspoon salt 3 1/4 cups flour 1 tablespoon chopped parsley Crystal Hot Sauce -- to taste Worcestershire sauce -- to taste 1 pound fresh zucchini -- grated Solid vegetable shortening -- for deep-frying Creole seasoning (Essence) -- to taste Roasted Red Pepper Emulsion -- (see recipe) Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and pepper and sauté for about 3 minutes, or until slightly wilted. Season the shrimp with salt and pepper. Add the shrimp and sauté until the shrimp turn pink, 2 to 3 minutes. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon salt, and the cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Season the batter with hot sauce and Worcestershire sauce. Season the zucchini with salt and pepper. Add the shrimp mixture and grated zucchini to the batter and fold to mix. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning and serve with the Roasted Red Pepper Emulsion. This recipe yields about 2 dozen. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1C61) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-01-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 fritters" - - - - - - - - - - - - - - - - - - - Per serving: 2418 Calories (kcal); 61g Total Fat; (22% calories from fat); 118g Protein; 340g Carbohydrate; 956mg Cholesterol; 3801mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Bread Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1/2 teaspoon Baking soda 1/4 teaspoon Baking powder 1/4 teaspoon Salt 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 cup Sugar 1 cup Grated zucchini 1 Egg 1/4 cup Vegetable oil 1/4 teaspoon Chopped lemon zest 1/2 cup Chopped walnuts Preheat oven to 350 degrees. Grease an 8- by 4- by 2-inch loaf pan. In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well. Add flour mixture and stir until just combined. Stir in walnuts. Pour batter into prepared pan. Bake for 55 to 60 minutes. Cool for 10 minutes and remove from pan. For best results, wrap and store overnight before cutting. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2147 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 2393 Calories (kcal); 96g Total Fat; (35% calories from fat); 40g Protein; 353g Carbohydrate; 187mg Cholesterol; 1347mg Sodium Food Exchanges: 10 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Pancake Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Pancakes Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Small zucchini -- coarsely grated 1 tablespoon Freshly-chopped parsley 2 teaspoons Chopped lemon zest 1/2 teaspoon Chopped garlic Salt -- to taste Freshly-ground black pepper -- to taste 2 Eggs 1/2 cup Flour 1/2 cup Olive oil 3 Lemon wedges -- for garnish In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2147 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 29g Total Fat; (79% calories from fat); 4g Protein; 13g Carbohydrate; 94mg Cholesterol; 28mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Pudding Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Puddings Side Dish Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Flour 1/4 cup Cornmeal 1 teaspoon Baking powder 1 teaspoon Ground coriander 2 tablespoons Oil 1/2 cup Chopped onion 1 teaspoon Minced garlic 3 cups Small-diced, skin-on zucchini 1 tablespoon Minced jalapeno pepper 1/2 teaspoon Salt 1/4 teaspoon Freshly-ground black pepper 2 Eggs 1/2 cup Milk 1/2 cup Sour cream 1/2 cup Grated Monterey Jack cheese Preheat the oven to 350 degrees. In a small bowl, combine, flour, cornmeal, baking powder, and coriander. Blend well, and set aside. In a large skillet, heat oil over medium heat. Add the onion and garlic, and cook for 1 minute. Add the zucchini, jalapeno, salt, and pepper. Cook, stirring for 2 minutes. Remove from heat. In a large bowl, beat the eggs until blended. Mix in the milk, sour cream, and cheese. Add the reserved dry ingredients, and blend well. Add the zucchini mixture and mix well. Scrape into a buttered 9-inch square dish. Bake for 40 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2184 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 - - - - - - - - - - - - - - - - - - - Per serving: 977 Calories (kcal); 66g Total Fat; (59% calories from fat); 26g Protein; 72g Carbohydrate; 442mg Cholesterol; 1791mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Tian Recipe By :Emeril Lagasse Serving Size : 2 Preparation Time :0:00 Categories : Lamb Main Dish Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Caramelized onions 2 tablespoons Roasted Garlic puree -- see * Note 1 tablespoon Chopped fresh thyme -- plus extra for garnish Salt -- to taste Freshly-ground white pepper -- to taste 3 tablespoons Freshly-grated Parmesan cheese 1 Zucchini -- sliced 1/4" thick on a slight angle 2 Ripe plum tomatoes -- sliced 1/4" thick 2 tablespoons Extra-virgin olive oil 4 Lamb medallions - (2 oz ea) * Note: See the "Roasted Garlic" recipe which is included in this collection. Preheat oven to 450 degrees and grill to high. Divide caramelized onions between two 3-inch round ovenproof earthenware "tian" dishes, spreading it to cover bottom of dish. Spread roasted garlic paste over onions. Sprinkle with chopped thyme, salt and pepper. Beginning with zucchini, completely cover caramelized onion layer with zucchini and tomato shingles, overlapping pieces slightly and alternating between the two. Drizzle with 1 tablespoon olive oil and season with thyme, salt and pepper. Sprinkle with Parmesan cheese and cover with foil. Bake for 12 minutes. Meanwhile, brush lamb with oil and season with salt and pepper. When tians have baked 6 minutes, begin lamb, grilling medallions about 3 minutes per side. Remove to a cutting board, cover loosely with foil and let sit at least 5 minutes. Remove tian from oven. Uncover, tilt carefully, and slide it out onto a dinner plate. Slice lamb and arrange it slightly off to side of tian. Garnish with chopped thyme and Parmesan cheese. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2147 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-23-1997 - - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 14g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zurich Veal Recipe By :Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal escallope Salt -- to taste Freshly-ground black pepper -- to taste 5 tablespoons butter 1/4 cup chopped shallots 1/2 cup dry white wine 1 cup heavy cream Zest of one lemon 1 tablespoon finely-chopped fresh parsley leaves 1 recipe Leek Rosti -- (see recipe) Season the veal with salt and pepper. In a large sauté pan, over medium heat, melt half the butter. Quickly pan-fry the veal for a couple of minutes on each side. Remove from the pan and keep warm. Continue cooking the remaining veal. With a paper towel, wipe out the sauté pan. Melt the remaining tablespoon of the butter. Add the shallots. Season with salt and pepper and sauté for 1 minute. Add the wine and bring the liquid to a simmer. Cook until the liquid reduces by half. Stir in the cream and bring to a simmer. Cook for 2 minutes. Add the veal and lemon peel and heat for 1 minute. To serve, place a quarter of Rosti in the center of each plate. Place some of the slices of veal around the potatoes. Add the parsley to the sauce and mix well. Spoon the sauce over the veal and serve. This recipe yields 4 servings. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D09) - from the TV FOOD NETWORK" S(Formatted for MC5): "05-31-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 36g Total Fat; (94% calories from fat); 2g Protein; 4g Carbohydrate; 120mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0