Kopy Kat Recipes - E

El Torito Red Pepper Dip

4 dried roasted Japanese chiles
6 ounces, about 3/4 cup, canned roasted red peppers
1 clove fresh garlic, peeled
1 teaspoon salad oil
1/2 cup mayonnaise
Salt, to taste
Black pepper, to taste
1 tablespoon barbecue sauce
6 to 8 drops Worcestershire sauce

Place ingredients in blender cup and blend to a smooth puree. Makes 6 servings

El Torito Serrano Pepita Dip

1/2 ounce serrano chiles, stemmed
1/2 teaspoon jalapeno juice
1/2 ounce chopped green onions
1/2 ounce chopped cilantro
1/2 ounce chopped avocado
1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce water
1/2 ounce white wine vinegar
1/2 ounce salad oil
1/2 teaspoon pureed garlic
1 1/2 ounces (3 tablespoons) lime juice

Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use. Makes 6 servings

Note: 1/2 ounce equals about 1 tablespoon.

El Toritos Ensenada Shrimp Cocktail

42 uncooked shrimp
2 cloves garlic, crushed
1 teaspoon salt
4 cups water
3/4 cup diced tomatoes
3/4 cup peeled diced cucumbers
1/2 cup diced red onions
1/3 cup chopped cilantro
1/4 cup Bloody Mary mix
1/4 cup ketchup
6-8 drops Worcestershire sauce
31/2 cups shrimp broth (water from the cooked shrimp)
12 avocado slices
6 cilantro sprigs
Lime juice, to taste
Cholula hot sauce, to taste

Place shrimp, garlic and salt in 4 cups of water, leaving shell and tails on, and bring to a boil. As soon as shrimp boils, remove from water and allow to cool.

Set 31/2 cups of the boiled water aside and allow to cool (this is your shrimp broth). When cool, peel and devein 36 of the shrimp of chop into small (1/4-inch to1/2-inch) pieces. Peel and devein 6 of the shrimp (leaving whole with tail on).

Mix the chopped shrimp, tomatoes, cucumbers, onions, cilantro, bloody mary mix, ketchup, Worcestershire sauce and shrimp broth in a bowl. Spoon into 6 glasses. Garnish each glass with one whole shrimp, two avocado slices and one cilantro sprig.

Squeeze fresh lime juice to taste over each serving and serve with Cholula or other bottled Mexican hot sauce on the side to spice up the taste. Serves 6

Note: Cholula Mexican hot sauce is available at most supermarkets.

El Torito Marinated Cabbage

1 1/4 cups green cabbage, shredded fine
1/4 cup red cabbage, shredded
2 tablespoons Italian vinaigrette
1 teaspoon juice from canned jalapenos

Place green and red cabbage in suitable mixing bowl and toss well with vinaigrette and jalapeno juice. Refrigerate until ready to use.

El Torito Squash Blossom Rellenos

6 baby zucchini blossoms
6 1/2-inch strips queso fresco cheese

Batter
6 egg whites
2 tablespoons all-purpose flour
3 egg yolks

Note: Batter must be used immediately.

Make the batter: Whip egg whites until stiff and soft peaks form, approximately 3 minutes. Add flour to whipped egg whites and continue whipping until flour is incorporated, approximately 30 seconds. Add egg yolks and mix just until yolks are incorporated and batter is uniform in color, approximately 45 seconds.

Stuff zucchini blossoms with cheese strips. Dip stuffed blossoms in batter and deep fry at 350 degrees for approximately 4 minutes or until golden brown, turning as needed.

Remove from oil, drain well and hold hot for service or cover and cool. Reheat in microwave before serving. Serve topped with 1 ounce each of chipotle-tomato sauce.

El Torito Sweet Tortilla Strips

3 (6-inch) flour tortillas
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and golden brown, approximately 45 seconds. Drain well and sprinkle with sugar and cinnamon. Makes 6 servings

El Torito's Sweet Corn Cake

1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
1 10 oz. package frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsely chopped. Stir into masa mixture.

Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan.

Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. Makes 10 Servings

El Torito's Sopa de Tortilla

7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
Salt to taste
White ground pepper to taste
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless, skinless chicken breasts, poached and shredded

For Presentation:
3 corn tortillas
Vegetable oil
1-1/2 cups shredded Jack cheese
8-10 slices avocado
Cilantro sprigs

In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano. Season to taste and bring to boil. Simmer 25 minutes. Add zucchini, tomatoes and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.

Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside. To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig. Makes 8-10 servings

El Torito Pico de Gallo

1 cup diced tomatoes
1/2 cup diced yellow onions
2 serrano chiles, seeded and chopped fine
1/2 cup coarsely chopped cilantro
Juice from 1/2 lime
1 pinch dried oregano
1 clove garlic, chopped fine
Salt to taste
White pepper, to taste

Place ingredients in suitable container and mix well to ensure complete distribution. Keep refrigerated until ready to use.

El Torito Fresh Fish Tacos al Pastor

12 (2 ounce) pieces fresh fish
2 teaspoons salt
2 teaspoons black pepper
2 tablespoon sbutter
2 cloves fresh chopped garlic
1/2 cup El Torito Adobo al Pastor
1/2 cup queso fresco cheese, grated
12 warm corn tortillas

Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.

Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine.

Serve two tacos each with sautéed vegetables, white rice and refried black beans. Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.

El Tovar Lodge Blue Cornmeal Pancakes

1 quart milk
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup blue or yellow cornmeal
1 3/4 cups all-purpose flour
1 cup safflower oil
1 cup egg whites, beaten
2 teaspoons vanilla extract

Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make well in center of dry ingredients. Add oil, egg whites and vanilla extract.

Mix with wire whisk until smooth. Pour by 1/4 cupsful on lightly greased griddle or nonstick skillet and bake until browned underneath. Flip and bake on other side. Serve with honey, molasses or any syrup.

El Tovar Lodge Chili

1 1/2 filets mignon, diced
1 pound pork loin, diced
1 white onion, finely diced
1 jalapeño pepper, finely chopped
1 tablespoon fresh garlic, finely chopped
3 (12 ounce) cans beer
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon Tabasco sauce
1/2 cup tomatoes, diced
1/2 cup tomato sauce
Salt and pepper, to taste

Sauté the first four ingredients for 5 minutes. Add remaining ingredients. Simmer for 2 to 3 hours on low heat.

Put an individual portion of chili into an oven proof bowl and top with Monterey jack cheese. Run under broiler for a few moments until cheese has melted and is slightly brown.

Ella's Chicken Hash

2 pounds russet potatoes
2 pounds Yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme, chopped
1 extra large egg
1 tablespoon stone-ground mustard
Salt and pepper to taste
2 to 3 cups cooked, shredded chicken
1/4 cup canola or other vegetable oil, plus about 1 tablespoon for sautéing

Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer. Sauté onion in about 1 tablespoon oil until golden brown, about 5 minutes. Set aside.

Drain potatoes and cool. In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side. Serve with eggs for breakfast or gravy for lunch. Serves 6

Eddie Matney's Rock Shrimp Spanakopita

1/2 pound rock shrimp, cooked and chopped
4 ounces spinach, chopped
1 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup mozzarella cheese
1 teaspoon fresh garlic, chopped
1 egg
2 tablespoons basil, chopped
8 sheets phyllo dough
1/4 cup butter, melted

Combine first eight ingredients in a bowl and mix well. Lay 2 sheets of dough flat on a table, keeping the unused sheets under a damp towel, to avoid drying out. Brush phyllo dough with butter, layer two more sheets of dough and repeat the process.

Put half of the filling mixture at one end of the phyllo dough. Carefully roll up the mixture inside the dough as you would a cigar. Cut the roll in slices and place on a cookie sheet lined with parchment paper or lightly greased. Bake for 8 to 10 minutes at 375 degrees or until golden brown. Serve warm.

Eddie Matney's Chocolate Toffee Bread Pudding

3 to 4 ounces semisweet chocolate chips
2 cups cream
1/2 cup granulated sugar, divided
1/4 vanilla bean
5 egg yolks
4 cups chocolate cake pieces
1 cup toffee chips or pieces

Bring cream, vanilla bean and 1/4 cup sugar to a low boil. Remove vanilla bean. In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk a little of the hot cream mixture into the egg mixture. Whisking constantly, pour the egg mixture into the hot cream mixture.

Place the chocolate chips in a large bowl. Pour the custard over the chocolate chips; stir until chocolate has melted. Layer the cake pieces, chocolate custard, toffee pieces in a greased 8-inch square cake pan. Repeat the layers as needed. Bake at 350 degrees until the center is firm, about 20 minutes.

Eddie Matney's Apricot Voo Doo Sauce

2 tablespoons red wine vinegar
1/2 habañero pepper, seeded
1 shallot, chopped
2 cloves garlic, chopped
8 ounces apricot jam
1 tablespoon Dijon mustard
1 tablespoon olive oil

Sauté garlic, shallots and habañero in olive oil for 2 to 3 minutes. Add apricot jam and mustard, then cook another 10 minutes. Excellent served with shrimp ravioli and special seafood pasta dishes

Elsah Landing Pineapple-Coconut Pie

3 eggs, beaten
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup (1/2 stick) butter, melted
1 (8 ounce) can crushed pineapple
1 cup flaked coconut
1 (9-inch) pie shell, unbaked

Preheat oven to 400 degrees. In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell. Bake at 400 degrees for 15 minutes.

Lower temperature to 300 degrees; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean.

Elsah Landing Pastry for One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 3 1/2 tablespoons ice water

Spoon flour lightly into a 1-cup dry measure. Level off. Sift flour and salt together into a large bowl. Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice.

Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form pie shell. Ease into pie plate; flute edges. Makes 1 (9-inch) pie crust.

Einstein Brothers Bagels Strawberry Cream Cheese Pie

6 oz. container strawberry cream cheese
3-3/4-oz. package vanilla instant pudding
9-inch pie shell, baked and cooled
8 oz. sour cream
1/4 cup cold milk
Topping
Strawberry

Cream the cream cheese and sour cream. Add milk and pudding; mix together until smooth (about 2 minutes). Pour into pie shell. Add topping.

For topping: Mix 1 tablespoon cornstarch with 1/4 cup sugar in saucepan. Gradually add 1 cup cold water and bring to a boil, stirring constantly. After mixture thickens and becomes clear, stir in 1 teaspoon strawberry-flavored gelatin. Cool. Mix with 2 heaping cups of sliced strawberries and pour over pie. Chill overnight.

Emerils Essence

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 ingredients thoroughly.

Emeril`s Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine

Emerils Shrimp Scampi

1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Emeril's Original Essence
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves

Toss the shrimp in a medium bowl with the Essence. Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds.

Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot. Makes 4 servings

Emerils Three Cheese Risotto

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
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 Remano 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. Makes 8 to 10 servings

Emerils Chicken Cordon Bleu

4 skinless boneless chicken breasts (about 6 ounces each), cut in half and pounded into thin scallops
Salt and freshly ground black pepper to taste
8 thin slices prosciutto
8 thin slices De Soto or Emmental-style cheese
1 cup bleached all-purpose flour
Essence to taste
2 large eggs, lightly beaten
2 tablespoons milk
1 cup fine dried bread crumbs
3 tablespoons olive oil
1 tablespoon unsalted butter
4 ounces sliced prosciutto, cut into thin strips
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups hot Mornay Sauce

Season both sides of the chicken scallops with salt and pepper. Place 4 scallops on a clean work surface. Top each with 2 slices of the prosciutto, 2 slices of the cheese, and another chicken scallop. Press each gently but firmly together.

Put the flour in a shallow bowl and season with Essence. Combine the eggs and milk in another shallow bowl. Place the bread crumbs in another shallow bowl and season with Essence. Carefully dredge the chicken in the flour, tapping off any excess, then dip it in the egg wash, letting any excess drip off, then dredge it in the bread crumbs, coating evenly.

Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes on each side. Remove carefully and drain on paper towels. Sprinkle with Essence.

In a small sauté pan, melt the butter over medium heat. Add the prosciutto strips and peas, season with salt and pepper, and cook for 2 minutes. Fold the prosciutto and peas into the Mornay sauce. Spoon the sauce into the center of each serving plate and top with the chicken. Makes 4 servings

Emerils Shake Em Up Pork Chops

4 bone-in center-cut pork loin chops, about 12 ounces each
1/2 cup dry white wine
1/4 cup plus 1/3 cup olive oil
2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's)
1/2 teaspoon ground black pepper
3 cloves garlic, smashed
1 bay leaf
1 cup dry bread crumbs
1/2 cup masa harina
1 1/2 cups finely grated Parmesan
1 tablespoon Emeril's Original Essence
1/3 cup olive oil
Cheesy Potatoes au Gratin
Bacon-Smothered Green Beans

In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours. In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.

Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.

In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.

Remove from the pan and serve immediately on top of slices of the Cheesy Potatoes au Gratin, with Bacon-Smothered Green Beans on the side. Makes 4 servings

Emerils Sausage Pot

2 tablespoons olive oil
2 large onions, sliced
2 (1-inch thick and 5-inch long) bacon pieces, large diced
Salt
Freshly ground black pepper
1/2 cup Creole mustard
2 12-ounce bottles Turbo Dog beer
5 hot dogs
5 pounds assorted sausage
2 pounds sauerkraut
2 tablespoons chopped garlic
Cracklins
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. Makes 8 to 10 servings