Kopy Kat Recipes - E

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all the ingredients thoroughly in a bowl. Store in an airtight container away from light. Use within three months. Makes 2/3 cup

Emerils Enchilada Casserole

2 pounds lean ground beef
1 medium-size onion, peeled and chopped
4 tablespoons chili powder
1 teaspoon cumin
1 small can chopped green chilies
Salt and pepper to taste
12 (5 to 6-inch) corn tortillas
1 (16-ounce) can black or red beans
One-and one-half cups grated cheddar cheese
2 (14-ounce) Mexican stewed tomatoes

Preheat the oven to 350 degrees. Brown the beef and the onions in a large skillet over medium heat. Reduce the heat and add the chili powder, cumin, and chilies. Cook, stirring, for 5 to 10 minutes longer. Season with salt and pepper.

Grease a 13x9-inch dish and spread 6 tortillas on bottom. Pour the beef mixture, and then the beans over the tortillas. Cover with the remaining tortillas. Sprinkle the cheese evenly over the top. Pour the tomatoes over the cheese. Bake until the casserole begins to brown around the edges, about 1 hour.

Emerils Rosemary Chicken

2 whole chickens, (about 2 1/2 pounds each), cleaned and rinsed
12 peeled garlic cloves
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
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 whole carrots, peeled and halved vertically
4 whole stalks celery
4 onions, quartered
2 large russet potatoes, peeled and quartered
4 parsnips, peeled and quartered
2 cups water

Preheat the oven to 400 degrees. Push 6 of the garlic cloves under the skin of each chicken (3 under each breast). Place 1/2 cup each of the chopped onions, celery, and carrots into the cavity of each chicken along with 2 bay leaves.

Strip the leaves from the rosemary sprigs and chop. Push the leaves under the skin of each breast and sprinkle some over the skin. Place a rosemary stem in each cavity. Rub the skin of each chicken with 1 tablespoon of the oil and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon of the pepper.

Place the halved carrots in a large roasting pan. Place the whole celery stalks across the carrots to form a bed for the chickens. Place the quartered onions, potatoes, and parsnips around the pan. Add the water and sprinkle the vegetables with the remaining teaspoon of salt and the remaining 1/2 teaspoon pepper.

Place the chickens on top of the vegetables and roast for 45 minutes. Reduce the oven temperature to 350 degrees and continue roasting until the meat is falling off the bones, 50 to 60 minutes longer. To serve, halve the chickens and allow one-half per person, surrounded by the vegetables. Makes 4 servings

Emerils Antipasto Pasta Salad

2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
1 1/2 cups 1/4-inch cubes provolone
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil

Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.

Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving. Makes 8 to 10 servings

Emerils Potato Salad

1 1/2 pounds new potatoes, scrubbed
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup andouille or other spicy smoked sausage, removed from casings and chopped
2 cups thinly sliced yellow onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1 cup heavy cream
2 tablespoons Creole or other spicy whole-grain mustard
1/4 teaspoon freshly ground black pepper

Cut the potatoes into quarters and put into a medium saucepan. Add enough water to cover and 1 teaspoon of the salt. Bring to a boil over medium-high heat and cook, uncovered, until just fork-tender, about 15 minutes. Drain.

Heat the oil in a large heavy skillet over medium-high heat. Add the andouille and cook, stirring often, until beginning to brown, about 2 minutes. Add the onions and cook, stirring often, until softened, about 3 minutes.

Add the shallots and cook until beginning to soften, about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Add the cream andcook until reduced by half, 2 to 3 minutes. Stir in the mustard and mix well.

Add the potatoes, the remaining 1/2 teaspoon salt, and the pepper and cook, stirring, for 2 minutes. Remove from the heat and serve, or cover to keep warm until ready to serve. Makes 4 servings

Emerils Aunt Ruths Hushpuppies

Vegetable oil
2 cups yellow corn meal
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon Creole seasoning mix
1 teaspoon freshly ground black pepper
1 1/2 cups boiling water (about)
1/2 cup minced onions
1 tablespoon chopped fresh parsley

In a large bowl, sift together the corn meal, flour, baking powder, sugar, salt, Creole seasoning, and pepper. Stir in only enough boiling water to make a stiff dough that can be shaped. Stir in the onions and parsley, and shape into balls, about one and one-half inches in diameter.

Heat about 2 inches of vegetable oil to 360 degrees in a large, heavy skillet. Fry the hushpuppies, several at a time, in the hot oil about 5 minutes, turn the hushpuppies over and continue frying about 3 minutes, or until golden brown. Transfer the hushpuppies with a slotted spoon to paper towels to drain. Makes about 30 hushpuppies

Emerils Apple Crisp

4 sweet red apples, peeled, cored, and thinly sliced
2/3 cup sugar
2 to 3 teaspoons fresh lemon juice
Ground nutmeg
Ground cinnamon
1 cup all-purpose flour
1 stick (1/4 pound ) unsalted butter, softened
1/2 cup firmly packed brown sugar

Preheat oven to 375 degrees. Arrange the apples in a 9-x 13-inch baking pan and sprinkle with the sugar and lemon juice. Liberally sprinkle the apples with nutmeg and cinnamon. In a bowl combine the butter, brown sugar, and flour and stir to make a thick paste.

Form the paste into patties and lay on top of the apples. Bake until the crust is brown, about 40 minutes. Spoon into bowls and serve with heavy cream, ice cream, or sweetened whipped cream. Makes 8 to 10 servings

Emerils Butter Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons bleached all purpose flour
3/4 teaspoon salt
Assorted sprinkles

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. Makes about 2 dozen cookies

Emerils Chocolate Chip Pie

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 (9-inch) unbaked pie crust
3 cups Bourbon Cream

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. Makes 8 servings

Emerils Kugel

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 ground cinnamon

Preheat the oven to 350 degrees. Bring a pot of salted water to a boil, add the noodles and cook until tender, 6 to 8 minutes. Remove and drain. Toss the noodles with the butter.

Combine the cottage cheese, sour cream, sugar, milk, eggs, and vanilla in a mixing bowl and mix well. Fold in the noodles. Pour the mixture into a buttered 9 by 13 - inch pan. Combine the brown sugar, pecan pieces and cinnamon in a bowl and mix well. Sprinkle the mixture evenly on top of the egg mixture.

Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving. Makes 12 servings

Emerils Shoofly Pie

2 cups all-purpose 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% Pure Cane Syrup
1 teaspoon pure vanilla extract
2 unbaked 9-inch pastry shells
16 scoops Vanilla Bean Ice Cream

Preheat the oven to 450 degrees. Combine the flour, brown sugar, salt and butter in a mixing bowl. Mix until the mixture resembles a coarse crumb-like mixture. Divide the mixture in half.

In another mixing bowl, combine the baking soda and 1/2 cup of the water, and whisk until the baking soda is dissolved. Add the eggs, syrup, vanilla and remaining water, and 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 crumb mixture 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. Makes 16 servings

Emerils Apple Walnut Muffins

3/4 cup unbleached flour
1/4 teaspoon grated nutmeg
3/4 cup whole-wheat flour
1/2 cup unprocessed bran
2 1/2 teaspoons baking powder
1/2 cup walnuts
1 teaspoon ground cinnamon
2 eggs
2/3 cup concentrated apple juice
1 large apple or 2 small ones, cored and chopped

These muffins can also be baked in a 9x13 inch pan and cut into bars. The best apples to use are Fuji or Gala. These apples are usually smaller, so you may want to use two.

Preheat the oven to 400 degrees. Combine the flour, nutmeg, whole-wheat flour, bran, baking powder, and cinnamon in a food processor or blender and process until blended. Transfer the mixture to a large mixing bowl. Combine the eggs, apple juice, apple and walnuts in a bowl.

Add to dry mixture and mix until well moistened. Fill a nonstick 12-muffin tin that has been sprayed with a nonstick spray or lined with paper baking cups. Bake 20 minutes. Makes 12 muffins

Emerils Kicked Up Smoked Sausage

1 tablespoon olive oil
8 links Emerils Kicked Up Smoked Sausage, sliced lengthwise and cut into 1/4-inch thick half
moons
1 cup chopped yellow onions
1/4 teaspoon cayenne pepper
4 cloves garlic, peeled
5 sprigs fresh thyme
4 bay leaves
3 teaspoon finely chopped fresh parsley
8 cups chicken stock
1 lb. dried black-eyed peas, rinsed, sorted and soaked overnight
1 tablespoon minced garlic

Heat oil in a large saucepan over medium heat and add sausage, stirring occasionally until browned, about 5 minutes. Add onions, cayenne pepper, garlic cloves, thyme, bay leaves and parsley. Cook, stirring often until onions are translucent, about 5 minutes.

Add chicken stock, black-eyed peas, and minced garlic; bring to a gentle boil. Reduce heat to medium-low and simmer uncovered until peas are tender, about 1 1/2 hours. Remove bay leaves before serving. Servings: 8-10

Emerils Habanero & Green Chile Sausage

1/4 cup plus 2 tablespoons vegetable oil
4 links Emerils Habanero & Green Chile Sausage, diced into small cubes
1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
2 teaspoon baking powder
1 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup finely chopped green onions
1 1/2 cups buttermilk
2 whole eggs, beaten

Heat oil in 10-inch cast iron skillet over medium heat. Add sausage and cook, stirring until sausage is crispy, about 7-8 minutes. Remove sausage from skillet. Keep skillet and drippings warm.

Combine dry ingredients with cheddar cheese and green onions. Stir in buttermilk, remaining 1/4 cup vegetable oil and eggs, mixing until dry ingredients are
moistened.

Fold sausage in cornbread batter. Pour cornbread batter into warm cast iron skillet and bake for 25-30 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Serve warm as a side for gumbo. Serves 4-6

Emerils Bourbon Braised Chicken

3 tablespoons unsalted butter, divided
4 links Emerils Chicken & Apple Sausage, whole
2 medium onions, halved and thinly sliced (about 4 1/2 cups)
2 tablespoons light brown sugar
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 tablespoon minced garlic
1/2 cup dark beer
3 tablespoons Bourbon

Heat medium-size skillet over medium-low heat for 30 seconds. Melt 2 tablespoons butter and add onions and brown sugar. Cook, stirring occasionally for 20-25 minutes until onions are partially browned.

Season with salt and pepper and place thyme sprigs in skillet. Add sausage and cook, stirring occasionally until sausage is browned, about 15 minutes. Add chopped garlic and cook, stirring for 2 minutes.

Add beer; reduce heat and cook, covered for 15-20 minutes. Remove pan from heat and stir in remaining butter and bourbon. Remove thyme sprigs before serving. Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked Up Horseradish Mustard. Servings: 2-4

Emerils New Orleans Style Jambalaya

1/4 cup vegetable oil
8 links Emerils Kicked Up Smoked Sausage, cut into 1/4-inch thick rounds
2 lbs. boneless white and dark meat chicken, cut into 1-inch cubes
1/2 teaspoon cayenne pepper
2 tablespoons Emerils Original Essence
3 cups chopped onions
1 cup chopped green bell peppers
2 tablespoons garlic
3 cups uncooked long-grain white rice
5 cups low-sodium chicken stock
1 bay leaf
1 cup chopped green onions

Heat oil in large saucepan over medium heat. Cook sausage 5 minutes and remove from pan. Add chicken, cayenne pepper and 1 tablespoon Essence to pan and cook 5 minutes. Remove from pan. Add onions, bell peppers, remaining Essence and garlic to pan and cook 8-10 minutes, until vegetable are softened.

Add rice and cook, stirring 3-5 minutes. Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered 10 minutes. Remove bay leaf and stir in green onions to serve. Servings 10-12

Emerils Baked Stuffed Shrimp

10 large shrimp, peeled, tails left on
Salt and pepper
4 ounces cheddar cheese, cut into 1x1/4x1/4-inch pieces
2 ounces prosciutto, cut into 1x1/4x1/4-inch pieces
4 sheets of 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. Makes 4 servings

Emerils Drunken Beef

2 tablespoons olive oil
2 pounds of beef tenderloin, cut into 1-inch thick medallions
Salt
Freshly ground pepper
2 cups mixed wild mushrooms
1 cup sliced onions
1/2 cup Cognac
1 tablespoon garlic
1 cup veal demi-glace
Garnish - Chives - Red bell - Pepperbrunoise - Creole seasoning

In a hot sauté 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 and Creole seasoning. Makes 4 servings

Emerils Broccoli and Gruyere Soup

3 tablespoons olive oil
1 cup chopped onions
1/2 cup sliced carrots
1/2 cup chopped celery
Salt
Cayenne pepper
3 cups broccoli florets
2 quarts water
Freshly ground black pepper
1 cup heavy cream
2 cups Gruyere cheese, grated
Emeril's Original Essence

Heat the olive oil in a large saucepan over medium heat. Add the onions, carrots and celery and season with salt and cayenne pepper. Cook, stirring, for 5 minutes, or until they begin to soften.

Add the broccoli and cook, stirring, for 3 more minutes. Add the water and season with salt and freshly ground black pepper. Bring the soup to a boil, reduce heat to medium-low and cover. Simmer for 30 minutes, or until vegetables are tender.

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 and stir until it melts completely. Check for seasoning.

Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Essence. Serve with crusty bread. Makes 6 servings

Emerils Chicken Cacciatore

4 chicken thighs
4 chicken drum sticks
4 chicken wings
Essence
1/2 cup flour
1/4 cup olive oil
1 cup chopped onions
Salt
Freshly ground black pepper
2 cups sliced shiitake mushrooms, cleaned and stemmed
2 tablespoons chopped garlic
1/2 cup dry white wine
1 cup tomato sauce
1 cup chicken stock
Pinch of crushed red pepper
1 bay leaf
1 tablespoon chiffonade basil
1/2 pound cooked fettuccine or spaghetti
4 ounces grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves
2 sprigs of fresh thyme
1 cup chopped fresh tomatoes, peeled and seeded

Season the chicken with Essence. Season the flour with Essence. 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.

Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and 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 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 pasta. Garnish with cheese and parsley. Makes 4 servings

Emerils Cocktail Sauce

1 cup ketchup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

In a small bowl, combine all of the ingredients and stir to blend well. It will keep, covered and refrigerated, up to 1 week. Makes 1 cup

Emerils New Style Caldo Verde

2 tablespoons olive oil
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 pounds potatoes, peeled and cut into 1/2-inch cubes
9 cups chicken stock, or canned low-sodium chicken broth
1/2 pound chorizo or linguica sausage, sliced crosswise into 1/4-inch pieces
1/2 teaspoon crushed red pepper
1/2 pound kale
1/4 cup chopped parsley
1/2 cup chopped cilantro
2 tablespoons chopped mint
Salt and pepper to taste

In a large soup pot heat olive oil and sauté onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes and chicken stock and bring to a boil.

Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour. (To speed up this process, the potatoes can be mashed with a potato masher.)

While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale. (Altnerately, they can be shredded in a food processor fitted with a shredder blade.) Set aside.

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes.

Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro and mint and season to taste with salt and pepper. Serve with crusty bread. Makes 4 to 6 servings

Emerils Osso Buco

1/4 cup olive oil
2 (8-ounce) veal shank pieces
Creole seasoning
2 stalks celery, diced
3 small carrots, peeled and sliced into 1/4-inch rounds
1/2 onion, large dice
Salt and pepper
3 Roma tomatoes, peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste
2 sprigs rosemary
2 sprigs thyme
1 1/2 cups of red wine
2 1/2 cups chicken stock
3 cups cooked rice

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. Makes 2 servings

Emerils Cornbread

1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups cornmeal
2 tablespoons sugar
1 cup canned creamed corn
1 cup sour cream
2 large eggs
1/2 cup plus 2 teaspoons vegetable oil

Position rack in center of oven and preheat the oven to 400 degrees. Grease a 10-inch cast-iron skillet with the 2 teaspoons of vegetable oil and heat in the oven for 15 minutes.

Meanwhile, whisk the eggs in a medium bowl until frothy, about 1 minute. Add the remaining 1/2 cup of vegetable oil and the sour cream and whisk until combined.

Using a wooden spoon, stir the creamed corn into the egg mixture and set aside. Sift the dry ingredients—the cornmeal, sugar, baking powder, and salt—into another medium bowl.

Stir the wet mixture into the dry mixture just until combined. Using oven mitts or pot holders, remove the hot skillet from the oven. Carefully pour the cornbread batter into the skillet.

Using oven mitts or pot holders, return the skillet to the oven and bake the cornbread until it is a light golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.

Using oven mitts or pot holders, remove the skillet from the oven and let cool briefly before serving. Serve warm with butter. Makes One 10-inch round cornbread, or 12 pieces

Emerils Con Queso

Tortilla chips, for serving
1/4 teaspoon salt
1 teaspoon ground white pepper
3 tablespoons sour cream
1 cup canned, chopped mild green chiles
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
1 teaspoon minced garlic
1 cup chopped seeded tomato, (optional)
1 teaspoon Baby Bam
1 cup chopped yellow onion
2 tablespoons vegetable oil

Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute. Add the onion and Baby Bam and cook, stirring, until soft, about 5 minutes. Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.

Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes. Stir in the sour cream, white pepper, and salt and serve immediately with tortilla chips. Makes 3 cups