Kopy Kat Recipes - E

Emerils Baby Bam

1/2 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
2 tablespoons salt
3 tablespoons paprika

Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months. Makes about 3/4 cup

Emerils Easy French Dressing

1/2 cup mayonnaise
1/2 cup ketchup
1 tablespoon minced yellow onion
2 teaspoons white vinegar
2 teaspoons sweet paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/2 teaspoon Baby Bam

Place all the ingredients in a large mixing bowl. Whisk until smooth. Serve immediately over salad or pour into a container, cover tightly, and refrigerate until needed, up to 1 week. Makes 1 1/4 cups

Emerils Quick and Crunchy Slaw

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup minced yellow onion
1/4 cup mayonnaise
2 tablespoons finely chopped green onion (tops only)
1 tablespoon Creole mustard or other whole-grain spicy mustard
1 teaspoon honey
1/2 teaspoon Baby Bam
1/4 teaspoon salt
Pinch of ground black pepper

Combine all the ingredients in a large bowl. Stir well with a large spoon or rubber spatula to mix. Cover and refrigerate for 1 hour before serving, or keep refrigerated for up to 1 day. Makes 2 1/2 cups

Emerils Baked Catfish

5 catfish fillets, halved
2 teaspoons vegetable oil
1/3 cup soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon lime zest
Cayenne

Preheat oven to 400 degrees. Rinse catfish under cold running water and pat dry. Lightly coat a large non-reactive baking dish with the vegetable oil and set aside.

In a bowl, combine the soy sauce, sesame oil, ginger, garlic, lime zest, and cayenne, and stir well to mix. Lay the catfish in the prepared dish. Pour the soy sauce mixture over the fish to coat but not saturate. Cover and refrigerate for 30 minutes.

Bake until the fish is tender, opaque and starts to flake with a fork, about 20 minutes. Remove from the oven and let cool slightly before making the sandwiches.

Emerils Batter Fried Catfish

1 cup milk
1/2 cup Creole or whole-grain mustard
1 teaspoon Tabasco sauce
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
4 teaspoons Rustic Rub
2 catfish fillets (6 to 6 1/2 ounces each)
3/4 cup flour
1/2 cup yellow cornmeal
Solid vegetable shortening for deep-frying

Combine the milk, mustard, Tabasco, salt, cayenne, black pepper, and 2 teaspoons of the rub in a bowl and mix well. Add the catfish and submerge. Cover and refrigerate for 1 hour.

Mix together the flour, cornmeal, and the remaining 2 teaspoons rub in another bowl. Remove the catfish from the milk mixture and dredge in the flour mixture, coating evenly.

Heat the shortening to 360 degrees. Deep-fry the catfish for 5 to 6 minutes, or until golden brown. The fish will float to the surface of the hot oil when done. Drain on paper towels and serve immediately. Makes 2 servings

Emeril's Big Bird with Giblet Gravy

1 (10 to 12-pound) turkey (reserve giblets, neck and livers for the gravy)
2 1/2 teaspoons salt
1 teaspoon black pepper
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 orange, halved
5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
1 bay leaf
1 teaspoon Essence, recipe follows
4 tablespoons unsalted butter, softened at room temperature
1/2 cup chicken stock
1/2 cup apple cider
Giblet Gravy, recipe follows

Preheat the oven to 400 degrees and fit a roasting rack inside of a roasting pan. Transfer the turkey to the kitchen sink and remove its wrapping.

Using your hands, search inside the cavity for the neck, gizzards, heart and livers - remove these from the inside of the turkey and set aside, refrigerated, for the gravy. Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.

Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs.

Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence. Rub the butter evenly over the entire turkey. Transfer the turkey to the prepared roasting pan and place in the oven.

Bake uncovered for 30 minutes. Reduce the oven temperature to 350 degrees and carefully remove the turkey from the oven. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid.

Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid. The turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh.

An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees when the turkey is cooked through. (If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.)

Remove the turkey from the roasting pan and tent loosely with aluminum foil. Let sit for 20 to 30 minutes before carving. Reserve any juices left in the roasting pan for the gravy.

Emeril's Essence Creole Seasoning
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. Makes 2/3 cup

Giblet Gravy:
1 tablespoon butter
2 teaspoons olive oil
Giblets, liver, and neck from 1 turkey
1 cup diced onions
1/3 cup minced celery
1/3 cup peeled and minced carrots
2 cloves garlic, peeled and minced
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
1 sprig fresh thyme
Salt and freshly ground black pepper

In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.

Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Makes about 3 cups

Note: If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of your bird.

Make sure you read the instructions on the turkey packaging so that you allow yourself enough time before turkey day! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink this promotes the growth of harmful bacteria.

Emeril's Kentucky Hot Browns

3 tablespoons unsalted butter
2 tablespoons minced shallots
8 ounces mushrooms, stems trimmed, wiped clean, and sliced
2 teaspoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon Essence, recipe follows
1/8 teaspoon cayenne
1 cup grated Swiss cheese
4 slices thick-cut home-style white bread, lightly toasted
8 ounces thinly sliced roasted turkey breast
8 slices bacon, cooked and drained
Chopped fresh chives, for garnish

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.

Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.

In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown.

Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Essence, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.

Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with 2 tablespoons of the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.

Transfer the Hot Browns to 4 plates. Arrange 2 slices of bacon over each, garnish with additional parsley and the chives, and serve immediately.

Emeril's Essence Creole Seasoning
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. Makes 2/3 cup

Entenmann's Chocolate Chip Cookies

1 1/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup corn oil margarine, softened
1/4 cup packed brown sugar
2 teaspoons vanilla extract
3 tablespoons honey
1/4 cup granulated sugar
1 egg beaten
3 cups semi-sweet chocolate chips

In small bowl mix flour, baking soda and salt. In large bowl add sugar, brown sugar, vanilla and honey and beat until creamy. Add egg mix, then add flour until thoroughly blended. Add chocolate chips and blend. Bake at 400 degrees for 6 to 7 minutes.

Entenmann's Apple Crumb Cake

1/3 cup butter
4 Granny Smith apples
3/4 cup granulated sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioners sugar
3 tablespoons butter
1/4 teaspoon cinnamon

Melt butter in large skillet. Pare, core and slice apples to 1/2-inch pieces. Add apples to butter and cook, stirring, 8 minutes until tender. Stir in sugar, peel, cinnamon, mace and currents. Cook 15 minutes, stirring until thickened. Cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 degrees. Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover; let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14 x12 inches. Place on sheet. Spread 1/2 filling lengthwise down center of the dough.

Starting about 3/4-inch for filling, cut 1-inch wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling.

Brush large piece of wax paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.

Uncover; let stand at room temperature 10 minutes. Heat oven to 375 degrees. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.

Entenmann's Pound Cake

1/2 pound butter
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla extract

Heat oven to 325 degrees. Spray an 8 1/2-inch loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add second egg and half of remaining flour and beat 2 minutes.

Add 3rd egg and rest of flour and extract, beating 2 minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking pan on wire rack 30 minutes. Remove from pan. Slice 1/2-inch thick.

Eveready Diner Shepherd's Pie in a Squash

3 tablespoons olive or canola oil
1 pound ground lamb
5 large russet potatoes
8 tablespoons butter, melted
1 tablespoon brown sugar
1 medium red onion, diced
2 (16-ounce) cans corn, or the kernels from 6 fresh ears
1 large butternut squash
4 cups sour cream
3 large acorn squash
Salt and freshly ground black pepper
Brown gravy, for serving

Preheat oven to 400 degrees. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned.

Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.

Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees or until very soft.

When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.

Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.

Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.

To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn.

Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees or until potatoes are browned. Serve hot with brown gravy. Makes 6 servings

Eveready Diner Lobster Quesadillas

2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 tablespoons Sriracha (Thai hot sauce, available at most markets)
1 lime, juiced
2 tablespoons canola or olive oil

Preheat oven to 400 degrees. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream. Makes 10 quesadillas

Eveready Diner 3-Cheese Macaroni and Cheese

1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

Preheat oven to 325 degrees. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved.

Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables. Makes 4 to 6 servings

Emma Jean's Holland Burger Cafe Trucker Sandwich

Roasted Tri-Tip:
1 1/2 to 2 1/2 pounds tri-tip
1 carrot, peeled and sliced
1 stalk celery
1 onion, diced
Salt
Pepper
Garlic, to taste
Pinch oregano

Trucker Special Sandwich:
2 tablespoons butter
4 slices sourdough bread
4 slices Swiss cheese
Roast beef slices from the tri-tip
2 whole slices green chile
6 slices cooked bacon

For the Roasted Tri-Tip: Place the tri-tip in a roasting pan and cover with all ingredients. Add 1/2 cup water to the pan and cover. Bake at 350 degrees for 1 1/2 hours (reduce time for rarer meat).

Uncover and brown for about 30 minutes more. Take out of the oven and let rest for about 15 minutes before slicing. Stock may be saved for soups and brown gravies.

For the Trucker Special Sandwich: Spread the butter on 1 side of each slice of bread. In a skillet over medium heat, place 2 slices of the bread butter side down and place the Swiss cheese on the bread.

Place the meat on each side on top of the cheese. Place the green chile and bacon on top of the meat and the other 2 slices of bread on top, butter side up. Brown both sides of the bread until golden, remove from skillet, cut in half, and serve. Makes 2 servings

Evelyn's Drive-In Rhode Island Chowder

1 gallon cold water
1/2 cup freshly chopped clams
2 sticks butter
4 bay leaves
1 1/2 tablespoons salt
1/2 tablespoon black pepper
3 tablespoons clam base
1/8 cup chopped onions
4 cups cubed potatoes
Sour cream, for serving

In a large pot add all the ingredients except potatoes and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving. Makes 10 to 12 servings

Elk Mountain Ranch Barbecue Brisket

5 to 6 pounds of brisket (beef)
1/4 cup water
1 large onion, peeled and sliced
1 8 ounce bottle chili sauce
4 cloves garlic, peeled and chopped
2 bay leaves
1/2 cup brown sugar
1/3 cup Dijon mustard
1/4 cup red wine vinegar
3 tablespoons molasses
1/4 cup soy sauce

Preheat oven to 325 degrees with the rack in the lower third, but not bottom, position. Sear the meat, fat side down first, in the bottom of a heavy-duty roasting pan. Turn meat over and sear the other side. This searing can also be done on grill.

Stir together all other ingredients and pour over brisket. Cover and cook for 3 to 4 hours, or until tender. Remove the meat from the pot and pour the sauce into a bowl. Discard the bay leaves. Cool broth. Slice the meat when cool.

Skim the fat off the sauce, then pour back over the slice meat. Reheat on the stove, covered, or in the oven. Meat can be refrigerated overnight and heated for a meal the next day. Garnish with parsley springs. Good with Lemon Carrots, Mashed Potatoes, Rolls. Serves 10

Eighteenth Street Inn Danish Apple Bars

Pastry:
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg, lightly beaten, with enough milk to make 2/3 cup

Filling:
6 tart apples, peeled and sliced - Granny Smith is the apple of choice
1 cup corn flakes, crushed with hands
1 cup sugar
1 tablespoon ground cinnamon
Nutmeg to taste, optional

Glaze:
2 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla

Mix flour and salt in a large bowl. Cut in shortening until you have a course mixture. Stir in egg mixture until combined. Knead enough to bring dough together. Cut in half and chill while preparing apples. Preheat oven to 375 degrees.

Roll out one half of dough to fit into the bottom of an oven broiler pan (grill removed) or other heavy baking sheet. Lay rolled dough into bottom of pan. Keeping about 1 inch from sides, sprinkle corn flakes on dough. Lay apples over crumbs and top with sugar, cinnamon, and nutmeg, if using.

Roll out second half of dough and lay on top of apples. Roll edges together to make an envelope. Brush top with an egg wash and bake for 1 hour. Remove from oven and cool for about 10 minutes and top with powdered sugar glaze.

Edenfield House Inn Chicken Casserole

2 cups boned cooked chicken
6 slices bread
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons pimento
2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon salt
1 can cream of mushroom soup
3/4 cup grated cheese

Dice 2 slices of bread and place in bottom of casserole dish. Mix onion, celery, pimento, salt, chicken and mayonnaise. Spoon over bread. Dice 4 slices of bread and place over chicken mixture.

Mix milk and eggs and pour over casserole. Place in refrigerator for one hour or overnight. Before baking, spoon mushroom soup over casserole. Bake one hour at 325 degrees. Place cheese on top of casserole last 5 minutes of cooking time.

Edenfield House Inn Pork Roast with Georgia Peach Sauce

1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided

In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon, and thyme. Marinate pork 2 to 3 hours or overnight in refrigerator. Reserve marinade for later use. Preheat oven to 325°. Cook roast 30 minutes per pound or until meat thermometer reaches at least 160°.

While roast is cooking, combine in a small saucepan the remainder of marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to simmer. Baste pork during the last 20 minutes of cooking. After pork is cooked, add remaining 1/2 cup of water to oven pan and scrape up pan juices. Add juices to sauce. Makes 8 servings

Enochs Inn Old-Fashioned Turkey Dressing

2 qts. turkey broth, more or less
1 large skillet of corn bread
1 stalk celery
3 large eggs
Small amount of turkey liver and gizzard, chopped in small pieces
1/2 loaf of light bread
1 large onion
Small amount of salt, pepper and sage, to taste

Boil turkey liver and gizzard in small pan while turkey is cooking. Put turkey broth in large bowl. Break up corn bread in small pieces and add to broth. Tear light bread up in small pieces and add to mixture.

Add eggs and stir well. Chop celery and onion into small pieces. Add to mixture; stir. Add chopped liver and gizzard. Add salt and pepper to taste. Sprinkle sage into mixture.