Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril
288
Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril
288Hardcover
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Overview
It's all here — from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.
Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad.
Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig — Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.
Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.
Product Details
| ISBN-13: | 9780688163785 |
|---|---|
| Publisher: | HarperCollins |
| Publication date: | 09/29/1998 |
| Pages: | 288 |
| Product dimensions: | 7.00(w) x 9.25(h) x 0.77(d) |
About the Author
Hometown:
New Orleans, LouisianaDate of Birth:
October 15, 1959Place of Birth:
Fall River, MassachusettsEducation:
Culinary degree, Johnson & Wales UniversityWebsite:
http://www.emerils.comRead an Excerpt
Essence
Makes about 1-1/2 Cups
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons Cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
Caramelized Salmon with Cilantro Potato Salad
Makes 8 servings
Salmon and potatoes are two of my favorite things—served separately or together, I love 'em. I like the idea of caramelizing certain foods. It looks good and tastes fabulous. Be forewarned: when you put the sugarcoated fish in the pan, it's going to smoke up the kitchen and maybe set off your smoke alarm! Get your windows open and your kitchen fan on.
The pungent fragrance and the bright green leaves of the cilantro give a lot of bam to the combination.
1 cup Emeril's Mayonnaise
1/4 cup chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
Salt and freshly ground black pepper to taste
2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
4 salmon fillets (about 4 ounces each), cut In half crosswise
1 cup sugar
2 tablespoons olive oil
Sprigs of fresh cilantro and parsley
In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Coverand refrigerate for 1 hour.
Season each salmon fillet with salt and pepper, then dredge each in the sugar, tapping off any excess. Heat the olive oil in a large saute pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.
To serve, place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.
Interviews
On Thursday, October 1st, barnesandnoble.com welcomed Emeril Lagasse to discuss EMERIL'S TV DINNERS.
Moderator: Welcome Emeril Lagasse! Happy day-after-Bam Day! You have many readers salivating over EMERIL'S TV DINNERS and excited to ask you questions. Are you ready to begin?
Emeril Lagasse: It is great to be here. I am signing books at the beautiful Barnes & Noble in Springfield, NJ, as I answer these questions. Bam!
Kathy from New York City: Do you speak Portuguese?
Emeril Lagasse: No, but I would certainly like to. I am planning on going to Portugal again next year.
Susan Roberts from Fort Worth, TX: How did you choose the recipes in TV DINNERS from the many hundreds you've prepared on TV?
Emeril Lagasse: I based a lot of them on my favorites, also a lot of response and letters from the fans.
Angela from NYC: Hi Emeril. I love your show, I love you, and I can't wait to see you live! I always wanted to know, what made you drop the music scholarship?
Emeril Lagasse: Just my love for food and cooking. My mom was crushed.
Marianne from Staten Island: When will your new season of shows begin?
Emeril Lagasse: They have already begun.
Debra from Florida: How did New Orleans fare in spite of Hurricane Georges? I already received TV DINNERS in the mail...I love it, great book!
Emeril Lagasse: We were very lucky. We had quite a bit of water and tree damage and had to close for four days, but we were very, very lucky.
Jasmine from honeybunch99@hotmail.com: Why the Partridge family bus? Did the show have significance for you in your youth? Have you met any of the actors from the show?
Emeril Lagasse: It just was an inspiration during one of the shows. It caught on and the next thing I knew, people were sending in money and wanting us to come cook by them.
Marie from Studio City, CA: Emeril, my family and I absolutely love watching you at work (my three-year-old girl loves you more than Barney, my husband does not channel surf when you are on) and just as equally love to cook your recipes! Please don't retire for many, many years. Question: What is your secret to making perfect beignets -- do you use shortening? Help! Thank you for making my kitchen so much fun!
Emeril Lagasse: No, I don't. It is a matter of getting the right liquid-to-baking powder ratio. Check out any of my books for a great recipe.
Marley from Poughkeepsie: When you are taping your shows, how do you prepare for them? Do you do a dress rehearsal beforehand? How do you keep your energy up? It must be a grueling schedule.
Emeril Lagasse: I try to eat lots of small portions a couple of times a day and take a lot of catnaps.
Melissa from Philadelphia, PA: On your shows you always tell us to use a good olive oil. Well, what brand or type do you recommend? Also, you are the greatest and I can't wait to come down to New Orleans and eat at your restaurants!
Emeril Lagasse: There are so many out there. I would go for a small producer, but don't be fooled by the color alone -- you really should inquire about the taste.
Lars Engels from Vancouver, Canada: What kind of pans do you prefer to cook with, and why? For example, stainless steel (All-Clad) or anodized aluminum (Calphalon)?
Emeril Lagasse: Right now I am using All-Clad. But it really is the feel that you like. I find that you may pay more for higher quality, but you will certainly get more good use out of it.
Susan Roberts from Fort Worth, TX: Is there any substitute for truffles and truffle oil in your recipes?
Emeril Lagasse: They are in the fungi family so you can use some earthy mushrooms, particularly the dry ones, but realistically, there is no substitute for truffles.
Alma from NC: Do you have a favorite recipe for eating as opposed to cooking?
Emeril Lagasse: There are so many of them. The Chereso Chicken, the Berries Romanoff, the Fall River memories. It is chock-full of my favorites.
Susan from Cold Spring, NY: Hi Emeril. I love your show. Are most of the recipes featured on your show based on dishes you offer in your restaurants?
Emeril Lagasse: Not really. These were specially created for the TV shows. Some I will bring back in and use in the restaurant.
Debra from Indian Harbour Beach, FL: What is the derivation of your name, and what is its meaning?
Emeril Lagasse: My mom being Portuguese and my dad being French Canadian. I am actually the third, my dad being junior.
Artie the 1-man party from Los Angeles: Emeril, how long have you been cooking? I love your show. And if you're ever in LA, look me up for a beer. Bam bam bam.
Emeril Lagasse: Over 25 years now.
Dan from Adamsville, RI: What is your favorite lobster recipe? We ordered your book online here and are looking forward to receiving it. My wife says all the ladies at the Stop & Shop in Fall River, who are neighbors of your mother, say what a nice son you are.
Emeril Lagasse: There are three in the new book EMERIL'S TV DINNERS, but one is a remoulade with potato gaufrettes, which is great.
Sophie Heitz from Paris, France: Salut Emeril. What is the difference between baking powder and baking soda? What would you recommend to use? Gros bisous from Paris.
Emeril Lagasse: Baking powder is a leavening agent that actually helps make things rise, baking soda is a retardant that keeps things from spoiling. Bam!
Moderator: As always, it's been a pleasure to have you online, Emeril. Thanks for spending some time with us -- based on the response here, EMERIL'S TV DINNERS will be a huge success. Any final words for our online audience?
Emeril Lagasse: Thank you for having me. I'm sorry I couldn't get to everyone's questions. BAM!
Moderator: Thanks to everyone for participating in this event. Tickets for Emeril Live are sold out for 1998. They are done on a lottery basis. Check the Television Food Network web site at www.foodtv.com in January 1999 to see when the next lottery will be. Recipe requests can be accommodated at the Television Food Network Website.