Chef Emeril Lagasse is a T.V. chef and restaurateur and an icon to millions of home cooks and foodies. He emphasizes fresh ingredients and using the best quality components in his dishes. His show, Emeril Live! has opened up the world of cooking to many.
Here are a few of Emeril Lagasse recipes.
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Grilled Fish Tacos with a Roasted Chile and Avocado Salsa
1/2 Hass or Fuerte avocado, peeled
2 poblano peppers, roasted, peeled and seeded
1 jalapeno pepper, roasted, peeled and seeded
1/4 cup plus 3 tablespoons olive oil, divided
3/4 cup chopped yellow onion, divided
3/4 cup fresh cilantro leaves, divided
1 lime, juiced
1-1/4 teaspoons kosher salt, divided
3 tablespoons water
1 pound amberjack fillet
1/2 teaspoon freshly ground white pepper
8 fresh, white or yellow corn tortillas, warmed
4 slices ripe tomato, cut in 1/2
2 limes, halved
In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.
Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub on both sides with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.
To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.
makes 8 tacos
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Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro Dressing
1 pound fresh lump crabmeat, picked over for shells and cartilage
1/4 cup mayonnaise
1 avocado, peeled, seed removed, and mashed
2 teaspoons fresh lime juice
1/2 teaspoon plus a pinch salt
1/2 teaspoon freshly ground white pepper
3/4 cup all-purpose flour
2 eggs
2 tablespoons milk
1-1/2 cups panko bread crumbs
1 firm-ripe mango, peeled and julienned
1 green papaya, peeled and julienned
1 poblano chile, stemmed and seeded, julienned
1-1/2 cups shaved napa cabbage, shaved
1/2 bunch cilantro
1/2 teaspoon finely diced jalapeno pepper
1 teaspoon chopped garlic
1/2 cup fresh lime juice
1-1/2 teaspoons fish sauce
2 teaspoons light brown sugar
Vegetable oil, for frying
1/2 cup coarsely chopped lightly toasted macadamia nuts
In a mixing bowl combine the crabmeat, mayonnaise, mashed avocado, lime juice, salt, and white pepper and fold gently to combine, trying to retain as many lumps of crabmeat as you can.
Put the flour in a small bowl and season lightly with salt and white pepper. In another bowl combine the eggs and milk; whisk to combine and season lightly with salt and white pepper. In a third bowl place the panko bread crumbs.
Using a measuring cup as a guide, divide the crabmeat mixture into 8 equal sized portions, about 1/3 cup each, and, using your hands, form into cakes about 3 inches wide and 1-inch thick. Working 1 at a time, dredge the crab cakes into the flour, then into the egg wash, and finally the panko crumbs, shaking between each stage to remove excess. Place breaded cakes onto a parchment-lined baking sheet and refrigerate while you prepare the mango-papaya salad, at least 15 minutes.
Chef's Note: These crab cakes are fragile and will require caution when breading. After breading and refrigerating they will be easier to handle.
In a large mixing bowl, combine the mango, papaya, poblano, and napa cabbage. In a blender combine the cilantro, jalapeno, garlic, lime juice, fish sauce, and brown sugar and blend until smooth. Toss the mango-papaya mixture with the dressing and season, to taste, with salt and white pepper. Set aside, refrigerated, while you cook the crab cakes.
Heat a large skillet with 1/2-inch of vegetable oil over medium to medium-high heat. Add the crab cakes, in batches if necessary, and cook until golden brown and crispy on both sides and heated through, about 2 minutes per side. Transfer to paper towels to drain briefly before serving. Repeat with remaining crab cakes, if necessary.
When ready to serve, place some of the mango-papaya salad in the center of 4 plates and lean 2 crab cakes against the salad. Garnish with the toasted macadamia nuts and serve immediately.
makes 4 servings with 1/2 cup dressing
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Seafood Slider Trio: Lobster and Bacon, Shrimp Remoulade, and Crab and Wasabi Sliders with Potato Chips
2 cups cooked diced lobster meat
1 recipe Asparagus Mayonnaise, divided, recipe follows
2 hard-boiled eggs, chopped
1 tablespoon freshly chopped tarragon leaves
1-1/4 teaspoons salt, divided
3/4 teaspoon plus 1/8 teaspoon freshly ground white pepper, divided
1 pound cooked shrimp, diced, about 2 cups
Remoulade Sauce, recipe follows
1 tablespoon freshly chopped parsley leaves
2 teaspoons prepared wasabi paste
1/2 cup mayonnaise, preferably homemade
1 tablespoon chopped fresh chives
1 pound fresh lump crabmeat
2 tablespoons wasabi tobiko
24 small brioche or potato rolls, for serving sliders
3 slices crisp cooked bacon, cut into thirds for garnishing lobster sliders
8 half slices tomato, for garnishing shrimp sliders
Half an avocado, cut into 8 pieces, for garnishing crabmeat sliders
4 cups mixed baby greens
4 teaspoons extra-virgin olive oil
Potato Chips, for serving
In a mixing bowl combine the lobster, 1/2 cup of the Asparagus Mayonnaise, the chopped eggs and tarragon and fold gently together to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper. Refrigerate until ready to serve.
In a second mixing bowl combine the shrimp with 1/4 cup of the Remoulade Sauce, the parsley and toss to combine. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the freshly ground white pepper and refrigerate until ready to serve.
In a third mixing bowl combine the wasabi paste with the mayonnaise, the chives, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper and stir to combine. Add the crabmeat, and fold together. Gently fold in the wasabi tobiko and refrigerate.
When ready to serve, cut the brioche rolls in half horizontally and lightly toast, if desired.
For the lobster sliders, spoon 1/4 cup of the lobster filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top the lobster filling with 1 piece of crisp cooked bacon, and top each slider with the top portion of bun.
For the shrimp sliders, spoon 1/4 cup of the shrimp filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a half slice of tomato and then top each slider with the top portion of bun.
For the crabmeat sliders, spoon 1/4 cup of the crabmeat filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a slice of avocado and then top each slider with the top portion of bun.
In a mixing bowl toss the greens with the olive oil to just coat and season with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of white pepper. Serve each guest the 3 different sliders and garnish the plates with 1/2 a cup of the mixed greens. Serve with potato chips.
makes 8 servings
Asparagus Mayonnaise
1 large egg
1 large egg yolk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 stalks blanched asparagus
1 cup vegetable oil
Place the egg, egg yolk, lemon juice, mustard, salt, pepper, and asparagus stalks in a food processor or blender and process until smooth, about 20 seconds. While the motor is running, add the oil in a thin, steady stream through the feed tube, processing until the oil is completely incorporated and the mayonnaise is thick.
Adjust the seasoning, to taste, with the salt and cayenne, if necessary.
Cover and refrigerate. The mayonnaise will keep, stored in an airtight container, for up to 1 day.
makes about 1-1/2 cups
Remoulade Sauce
1 cup mayonnaise, preferably homemade
1/2 cup finely chopped green onion tops
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped celery
2 tablespoons Creole or other whole-grain mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1-1/2 teaspoons minced garlic
1 teaspoon sweet paprika
1 teaspoon hot sauce (recommended: Crystal)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a food processor combine all of the ingredients and process until everything is well incorporated. Remove from the food processor, transfer to an airtight nonreactive container and refrigerate. Sauce may be made up to 2 days in advance.
makes about 1-1/2 cups
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Roast Pork Loin With Braised Red Cabbage
3 tablespoons unsalted butter
2 cups sliced red onion
1 1/2 to 2 pounds red cabbage, shredded
2 Granny Smith apples, peeled and shredded
1 cup chicken stock
1/2 cup apple cider
1/4 cup red wine vinegar
3 tablespoons brown sugar
1 teaspoon juniper berries
2 cloves
2 bay leaves
1 cinnamon stick
3 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1 (2 to 3-pound) pork loin
1/4 cup coarse-ground German brown mustard
1/4 cup chopped fresh herbs, such as rosemary and thyme
Preheat oven to 400 degrees F.
Melt butter in a medium sized Dutch oven. When the bubbles subside, add the red onions and saute until translucent and tender, about 3 to 5 minutes. Add the shredded cabbage and apples and cook over medium heat for another 8 to 10 minutes. Add the chicken stock, apple cider, red wine vinegar, and brown sugar. Place all of the spices on a piece of cheesecloth and tie the ends together to make a bundle. Add the spice bundle, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the pot and stir to combine. Bring the liquid to a boil, reduce heat to medium low, cover the Dutch oven with a lid or aluminum foil and cook, stirring occasionally, until just tender, 20 to 25 minutes.
Rub the pork loin with the mustard and chopped herbs; season with the remaining salt and pepper. Roast in the oven until a thermometer inserted into the thickest part of the roast registers 140 to 145 degrees F on an instant-read thermometer, usually 35 to 40 minutes. Allow the roast to rest for 10 minutes before slicing.
Slice the roast crosswise against the grain into thin slices and serve with the red cabbage.
makes 6 servings
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Lemon, Rosemary and Balsamic Grilled Chicken Thighs
3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
8 chicken thighs
Salt and freshly ground black pepper
In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and place in a 1-gallon resealable food storage plastic bag. Place the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn over and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
makes 4 to 6 servings
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Boston Cream Pie
This isn't actually a pie, as the name suggests, but a two-layered sponge cake. It differs from the original Boston Cream Pie in that we use bananas in the batter to make it even richer.
10 tablespoons (1-1/4 sticks) plus 2 teaspoons unsalted butter, at room temperature, divided
2 cups mashed ripe bananas (about 6 medium bananas)
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups cake flour
1-3/4 cups sugar, divided
2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
Pastry Cream, recipe follows
Chocolate Ganache, recipe follows
Preheat the oven to 350 degrees F. Lightly grease 2 (10-inch) cake pans with 1 teaspoon of the butter. Line the bottoms with parchment paper, and butter the parchment with 1 teaspoon of the butter. Set aside.
Puree the bananas, sour cream, eggs, and vanilla in a food processor.
Sift the cake flour, 3/4 cup sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
In the bowl of an electric mixer, cream the remaining 10 tablespoons butter and 1 cup sugar. On medium speed, add the dry ingredients in 3 additions, alternating with the wet, scraping the sides of the bowl and beating well after each addition.
Pour the batter into the prepared pans. Bake the cake is lightly browned and bounces back when touched with your fingers, about 30 to 40 minutes, depending upon your oven. Let cool for 10 minutes before turning out onto a wire rack to cool completely. Peel off the parchment paper.
To assemble the cake, using a long serrated knife, trim off the rounded top of each cake layer to make them flat. Place the bottom layer on a wire rack set over a baking sheet. Spread the Pastry Cream evenly over the top. Place the next cake layer upside down on the first. Wrap the cake around the sides with double layers of plastic wrap to keep the pastry cream from oozing out. Gently press down on the top layer. Remove the plastic wrap and scrape off any excess pastry cream.
Slowly pour 1 to 1 1/2 cups of the Chocolate Ganache onto the top of the cake, letting it run down the sides. Let sit for 5 minutes, then, in several applications, slowly pour on the remaining ganache until the cake is completely covered. Chill until ready to serve.
makes 1 (10-inch) pie
Pastry Cream
2 cups plus 2 tablespoons heavy cream, divided
1/2 cup plus 3 tablespoons sugar, divided
1/2 vanilla bean, split lengthwise in half and seeds scraped out, seeds and bean reserved
3 large egg yolks
3-1/2 tablespoons cornstarch
Combine 2 cups of the cream, 1/2 cup plus 1 tablespoon of the sugar, and the vanilla bean in a medium saucepan. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
Combine the remaining 2 tablespoons heavy cream, the remaining 1 tablespoon of sugar, the egg yolks, and cornstarch in a medium bowl and whisk until pale yellow. Slowly add 1/2 cup of the hot cream to the egg yolk mixture, whisking constantly until smooth. Add the egg yolk mixture back to the hot cream, and whisk well to combine. Return to medium heat, and cook, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours. Whisk until smooth before using.
makes about 3 cups
Chocolate Ganache
2 cups heavy cream
1-1/4 pounds semisweet chocolate, chopped (about 3 1/4 cups)
Scald the cream in a small saucepan over medium heat. Remove from the heat.
Place the chocolate in a heat-proof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool slightly before pouring over the cake.
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