Emeril Lagasse's Recipes

Emeril's Shrimp and Pasta

20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
2 teaspoons Essence
2 teaspoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound cooked linguini
1 teaspoon crushed red pepper flakes
1/4 cup chopped green onion, tops only
2 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 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer.

Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes.

Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.

Emeril's Smothered Chicken and Onions

1 large fryer, cut into serving pieces (about 3 1/2 pounds)
Salt and cayenne
1 tablespoon flour
8 cups julienne onions (about 2 1/2 pounds)
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. Makes 4 to 6 servings

Emeril's New Orleans-style Welsh Rabbit

3 tablespoons butter
3 tablespoons flour
2/3 cup dark beer, such as Abita Turbodog
4 ounces sharp English cheddar cheese, grated
4 ounces Caerphilly cheese*, grated
1 1/2 teaspoons Essence
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry English mustard
1 pint raw oysters
12 (1/2-inch thick) slices French bread, toasted
6 slices crispy-cooked bacon, crumbled

In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.

Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.

In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.

To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon. Makes 4 to 6 servings

Note: If you cannot find Caerphilly cheese, substitute cheddar.

Emeril’s Apricot-walnut Rugelach

1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2 cups all-purpose flour
1/3 cup confectioners' sugar
Pinch of salt
1 1/2 cups apricot 100% fruit spread
2/3 cup chopped, toasted walnuts
3 tablespoons coarse or granulated sugar

Combine the softened butter and cream cheese in the bowl of a standing electric mixer fitted with a paddle attachment. Cream together on low speed for about 2 minutes, until smooth and creamy.

Continue mixing on low speed and gradually add the flour, sugar, and salt. Mix for 2 more minutes. Be careful here while the mixer is in motion!

Turn the mixer off and remove the dough mixture from the bowl, wrap with plastic wrap and refrigerate for 2 to 3 hours. (This dough can be made a day ahead.)

In a small mixing bowl, combine the apricot fruit spread and the walnuts. Set aside. When the dough has chilled, divide into 4 equal portions. You will only work with one portion at a time, so keep the rest in the refrigerator until ready to use. Position rack in bottom third of oven and preheat the oven to 350 degrees.

On a lightly floured surface, use a rolling pin to roll one part of the dough into a circle, about 1/8 inch thick. Using a spatula or the back of a spoon, spread one-fourth of the apricot filling onto the circle all the way to the edges. (You should have just enough for a thin layer of filling; it shouldn�t be a thick coating.)

Using a small paring knife or a pizza wheel, cut the dough circle into 8 equal triangles. Roll up each triangle, starting with the wide end and ending with the pointed end.

Place the rugelach pointed ends down on a parchment-lined baking sheet. (It�s important to line the baking sheet or any oozing apricot filling will stick to the pan while baking.) Sprinkle a few teaspoons of coarse sugar on the tops of the rugelach. Repeat with the remaining dough portions and filling.

Bake for 12 minutes. Using oven mitts or pot holders, carefully open the oven and turn the pan 180 degrees. Continue baking for 13 to 16 more minutes, until golden brown.

Using oven mitts or pot holders, carefully remove the rugelach from the oven and cool completely on the baking sheet before serving. Makes 32 cookies

Emeril’s Egg Drop Soup

6 cups reduced-sodium chicken broth
6 to 8 large spinach leaves
1/2 cup green onions (about 4 small), sliced diagonally
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch of ground white pepper
2 large eggs, lightly beaten

In a medium saucepan or stockpot, bring the chicken broth to a simmer. Stack the spinach leaves on top of each other and roll them up tightly. Thinly slice into ribbonlike strips. Add the spinach, 6 tablespoons of the sliced green onion, the mushrooms, soy sauce, and white pepper to the broth.

When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to stir the broth ñ this will shred the eggs as they cook.

Cook the soup for 1 minute more and remove from the heat. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onion. Serve hot. Makes 4 - 6 servings

Emeril's Cheesy Potatoes au Gratin

2 pounds Idaho potatoes, peeled and thinly sliced
Salt
Freshly ground black pepper
8 ounces Cheddar, grated
1 1/2 cups heavy cream

Preheat the oven to 400 degrees. Lightly grease a medium gratin dish with butter. Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.

Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.

Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes. Remove from the oven and let rest 10 minutes before cutting into portions.

Emeril's Shake 'Em Up Pork Chops

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
1/2 teaspoon cayenne pepper
3 cloves garlic, smashed
1 bay leaf
4 bone-in center-cut pork loin chops, about 12 ounces each
1 cup dry bread crumbs
1/2 cup masa harina
1 1/2 cups finely grated Parmesan
1 tablespoon Essence
1/3 cup olive oil
Grilled asparagus, for serving

In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, 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. Makes 4 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
4 tablespoons unsalted butter, softened at room temperature
1/2 cup chicken stock
1/2 cup apple cider
1 recipe 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 F 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.

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. Serve warm with Emeril's Big Bird. Makes about 3 cups

Emeril's Most Kicked-Up Meatloaf Ever

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup Heavy cream
2/3 cup Breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.

Preheat the oven to 350 degrees. When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined.

Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.

In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.

Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Makes 4 to 6 servings

Emeril's Fall River Chow Mein

1/4 cup dried shiitake mushrooms
1/2 cup boiling water
3 tablespoons vegetable oil
1 cup diced onions
1/2 teaspoon minced garlic
1/4 teaspoon celery salt
3 cups low-sodium beef broth or beef stock
3 tablespoons cornstarch
2 teaspoons gravy enhancer, optional, for color only (recommended: Kitchen Bouquet)
2 teaspoons soy sauce
2 teaspoons dark corn syrup
1 cup diagonally sliced celery, about 1/4-inch thick
2 cups shredded, cooked chicken
Salt and freshly ground black pepper
Fall River Chow Mein Noodles, recipe follows

Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid.

Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.

In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.

In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes.

Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately.

Fall River Chow Mein Noodles:
2 cups vegetable oil
4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each)

Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein. Makes 4 servings

Emeril's Mulligatawny Soup

4 tablespoons ghee or clarified butter
1 1/2 pounds diced boneless, skinless chicken thighs
2 tablespoons garam masala
1 3/4 teaspoons salt
2 cups small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 tablespoons minced garlic
2 tablespoons minced ginger
2 cups peeled, cored and diced Granny Smith apples
1 cup peeled and diced Yukon gold potatoes
1 cup peeled and diced sweet potatoes
1 cup dried red lentils
6 cups chicken or beef stock
3/4 teaspoons freshly ground black pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1 cup tightly packed baby spinach
1 (14-ounce) can unsweetened coconut milk
1 cup peeled, seeded and chopped tomatoes
1 tablespoon apple cider vinegar
3 cups steamed white basmati rice
1/2 cup toasted, finely ground cashews
1/4 cup chopped fresh cilantro leaves

Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.

While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock.

Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes.

Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary.

To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro. Makes 3 quarts

Emeril's Oven-Braised Osso Buco with Orzo Risotto

4 tablespoons olive oil
1/2 cup flour
1 1/2 tablespoons Essence, recipe follows
4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1 1/2 cups red wine
1 quart rich veal or beef stock
1/4 cup chopped fresh parsley
1 pound (uncooked)dried orzo pasta
1/2 cup finely grated Parmesan, for serving

Preheat the oven to 350 degrees. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour mixture. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes.

Remove the shanks to a plate and set aside. Add the onions, celery and carrots to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute.

Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours.

Remove from the oven and add the parsley and orzo to the pot and stir to distribute evenly. Replace the cover and return the pot to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo "risotto". Garnish with some of the grated Parmesan. Makes 4 servings

Emeril's Favorite Choucroute Casserole

2 pounds fresh sauerkraut
4 tablespoons butter or duck, chicken, or goose fat
1/4 pound pancetta or bacon, large diced
3 yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 teaspoons black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in half
2 ham hocks, scored
1 cup chicken stock
2 cups dark or amber beer, such as Abita Amber
1 pound garlic sausage, kielbasa, or knockwurst
1 pound bratwurst or veal sausage
1 1/2 pounds small red new potatoes, well scrubbed and halved, if large
Creole, whole grain, or Dijon mustard for serving

Preheat the oven to 325 degrees. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine: don't rinse it too much, or you will lose a lot of the flavor. (Alternately, if sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside.

In a large non-reactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook for 5 minutes, not allowing the bacon to brown. Add the onions and continue to cook until they are soft but not browned, about 8 to10 minutes. Transfer bacon-onion mixture to a 3 1/2 or 4 quart non-reactive ovenproof casserole or Dutch oven.

Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the pot and bake for 2 hours, undisturbed.

While the sauerkraut is baking, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.

When the sauerkraut and hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the potatoes on top of the sauerkraut. If the liquid has evaporated to below 2/3 full level, add a bit more water to the casserole at this time. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are tender.

Remove the casserole from the oven again and place the browned sausages on top of the sauerkraut mixture, cover, and return to the oven until the sausages are heated through and the potatoes are tender, about 15 more minutes.

Remove the bouquet garni and serve immediately, with each person receiving some of each of the sausages, part of a hock, potatoes and sauerkraut. Pass the mustard at the table as a condiment. Makes 8 to 10 servings

Emeril’s Creole Sauce

2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper, or to taste
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped, peeled, seeded tomatoes
1 tablespoon chopped fresh parsley, plus more for garnish
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Tabasco or other hot pepper sauce
2 cups cold chicken, shrimp or fish stock
1 1/4 pounds peeled and deveined shrimp
Hot cooked long-grain white rice, for serving

Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.

Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.

Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.

To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates. Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve. Makes 4 to 6 servings

Marinated and Grilled London

1 (2 1/2 pound) tri-tip London Broil or flank steak
1/4 cup red wine vinegar
1/4 cup dry red wine
2 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoon Creole mustard, or other spicy whole-grain mustard
1 tablespoon Essence
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed
Emeril's Homemade Steak Sauce, recipe follows

Place the flank steak in a large, plastic resealable bag. In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic.

Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for 24 hours (or at least 6 hours).

Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare.

Transfer the steak to a cutting board and let stand for 5 minutes before carving. Slice across the grain into thin diagonal slices. Serve steak with sauce.

Emeril's Homemade Steak Sauce

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

Emeril's Pasta Frittata

2 teaspoons olive oil
1 cup sliced onions
1 teaspoon minced garlic
3/4 cup cooked, crumbled meatballs
2 tablespoons butter
8 ounces cooked spaghetti
8 eggs
2 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Chopped parsley leaves, for garnish

Preheat the oven to 350 degrees.

Heat a large (12-inch), nonstick skillet with an ovenproof handle over medium-high heat. When the pan is hot, add the oil and onions and cook for 3 minutes, until wilted. Add the garlic and crumbled meatballs and cook for 2 minutes. Melt the butter in the skillet and add the spaghetti. Toss to coat well.

In bowl, beat the eggs with the cream until slightly foamy. Season with salt and pepper. Pour the eggs into the pan. Stir the eggs gently until they start to thicken, about 1 1/2 to 2 minutes. Stop stirring and allow the eggs to set up on the bottom, about 1 minute.

Sprinkle the cheese over the top of the frittata and transfer the skillet to the oven. Bake for 12 to 15 minutes or until set and golden brown. Place the frittata on plate. Garnish with fresh chopped parsley and serve immediately alongside of warmed, leftover spaghetti and meatballs sauce.

Spaghetti and Meatballs:

1 tablespoon bacon drippings or olive oil
1 cup diced onions
1 1/2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans tomato sauce
1/2 (6-ounce) can tomato paste
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
Salt and freshly ground black pepper
12 ounces ground chuck
8 ounces ground pork sausage
2 tablespoons red wine
1 large egg, lightly beaten
1/2 cup minced green onions, white parts only
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3 tablespoons grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Essence
1 pound spaghetti, cooked, drained and tossed with olive oil

Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute.

Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.

Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.)

Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently.

Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti. Reserve leftover sauce and meatballs for the Pasta Frittata. Makes 4 servings

Emeril's Wedgie Salad

8 ounces blue cheese, crumbled
3 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons olive oil
3/4 cup sour cream
6 tablespoons buttermilk
1 large head iceberg lettuce, cored, washed, and patted dry
8 slices cooked bacon
Louisiana Garlic Bread, recipe follows
Leftover Garlic Bread Croutons, recipe follows
Chopped fresh chives, for garnish

Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. 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 sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.

Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately. Makes 4 servings

Leftover Garlic Bread Croutons:
2 cups leftover garlic bread, cut into 1-inch cubes
2 tablespoons olive oil
Emeril's Essence

Preheat oven to 350 degrees. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes. Makes 2 cups croutons

Emeril's Favorite Cabbage

1/2 pound bacon, coarsely chopped
4 cups thinly sliced onions
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 bay leaves
1 head green or white cabbage (about 3 1/2 pounds), cored and thinly sliced
1 (12-ounce) bottle beer

Cook the bacon in a large, heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about 5 minutes. Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook, stirring, until the onions are soft, about 5 minutes. Add the cabbage and stir to mix well.

Cook, stirring, until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add the beer. Stir to mix. Cover and simmer, stirring occasionally, for 1 hour. Remove the bay leaves. Remove from the heat and serve warm. Makes 8 to 10 servings

Emeril's Shrimp Scampi

1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
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

Emeril's Kicked Up Chef's Salad

1/4 cup finely sliced shallot rings
2 tablespoons white wine vinegar
2 tablespoons heavy cream
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons olive oil
1 head Bibb lettuce, leaves separated, washed and spun dry
3 cups baby red leaf or oak leaf lettuces, washed and spun dry
2 Roma plum tomatoes, peeled, seeded, and finely diced
1 Belgian endive, cut into chiffonade
1/3 pound Gruyere cheese, cut into thin strips
1/3 pound cooked ham, cut into thin strips (about 3/4 cup)
1/4 pound smoked chicken breast or turkey breast, cut into thin strips
2 large eggs, hard boiled, peeled and cut crosswise into thin slices
Chopped chives, for garnish, optional
Chopped parsley leaves, for garnish, optional

In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper. Line 4 large plates with the Bibb lettuce leaves.

In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve. Makes 4 servings

Emeril's Apple Fried Pies

3 tablespoons butter
1/2 cup sugar
1 cup light brown sugar
Juice of one lemon
1 1/2 pounds Granny Smith apples, cored, peeled and chopped
1 1/2 pounds Mclntosh apples, cored, peeled and chopped
Dash of Calvados
Pinch of nutmeg
1 teaspoon cinnamon
Pinch of salt
2 tablespoons cornstarch
3/4 cup water
12 (4 inch by 1/4 inch thick) rounds of basic pie pastry
1/2 cup cinnamon sugar
12 scoops of Vanilla Bean Ice Cream
1 cup Caramel Sauce

In a large sauté pan, over medium-high heat, melt the butter. Add the sugar, brown sugar, and lemon juice. Stir the mixture for 1 minute, to dissolve the sugars. Add the apples and sauté for 3 minutes. Add the Calvados and carefully flame the apples, shaking the pan back and forth several times. Season the apples with nutmeg, cinnamon, and salt.

Whisk the cornstarch and water together. Add to the apple mixture and bring the liquid to a boil. Reduce the heat to medium and simmer for 2 to 3 minutes, or until the mixture is thick. Cool the mixture completely.

Place 1/2 cup of the filling in the center of each pastry round. Fold the pastry over, forming a half-moon shape. Using a fork or you fingers, crimp the edges of each pastry, sealing the pies completely.

Either heat a large saucepan of oil to 370°. Deep-fry the pies until golden brown, about 4 to 5 minutes. Stirring occasionally for over-all browning. Remove and drain on paper towels. Sprinkle each pie with the cinnamon sugar.

Or preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Place the pies on the lined sheet pan and sprinkle with the cinnamon sugar. Bake until golden brown, about 15 to 20 minutes. Remove from the oven and serve warm.

Garnish each pie with a scoop of ice cream and a drizzle of caramel sauce. Makes 12 servings

Emeril's Strawberries Romanoff with Chocolate Sauce

1 pint vanilla ice cream, softened
1 pint sour cream
3 tablespoons brandy
3 tablespoons orange liqueur
2 cups chopped chocolate
4 pints strawberries, hulled

In a large bowl, combine the softened ice cream and sour cream and mix well. Add the brandy and orange liqueur and mix until well combined. Refrigerate until the ice cream has completely melted and the mixture is a sauce consistency, about 30 minutes.

Place the chocolate in a bowl set over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water. Stir the chocolate until melted and smooth. Pour the ice cream mixture over the strawberries. Drizzle with chocolate and serve. Makes 8 servings

Emeril's Beer Braised Brisket

4 slices of bacon, chopped
1 (2-pound) beef brisket
Essence, recipe follows
2 large onions, sliced thinly
4 cloves garlic, smashed
2 tablespoons tomato paste
1 (12-ounce) bottle beer (not dark)
1 cup beef broth
2 carrots, cut crosswise into 1 1/2-inch-thick pieces
1 boiling potato, cut into 1-inch pieces
1 turnip, cut into 1-inch pieces
Cooked buttered noodles, as accompaniment
1/2 cup minced fresh parsley leaves

Preheat the oven to 350 degrees. In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and essence. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes.

Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes, and turnips for the last 45 minutes.

Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, covered. Bring the braising liquid to a boil. Let sauce reduce over high heat until thickened. Season sauce, to taste, with salt and pepper.

Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.

Emeril's Pink Pigs

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon raspberry extract or raspberry flavored liqueur (recommended: Framboise)
1 tablespoon red food coloring, or more as desired
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped pecans

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry; be careful not to overbeat. Add the sugar gradually, about 3 tablespoons at a time.

When 1/2 of the sugar has been added, add the cherry extract and food coloring. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts.

Working 1 teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.

Place baking sheets in the preheated oven and turn the oven off. Leave the cookies undisturbed in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry. Makes about 4 dozen cookies

Emeril's Smashed Potato Salad

2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper

In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.

In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper. Serve warm or chilled. Makes 4 servings