Orange Smoothie, Recipe Courtesy of Sara Moulton
cup orange juice
1/2 cup lowfat vanilla yogurt
1/2 teaspoon vanilla extract
1/2 cup banana slices, partially frozen
1 cup ice chips
ingredients into a blender and blend until smooth.
Artichoke Dip, Recipe courtesy Emeril Lagasse, 2002
(10-ounce) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke
hearts, drained and chopped
4 strips bacon, fried crisp, drained and
1/4 cup grated Parmesan
Assorted chips for dipping (pita chips,
tortilla chips, bagel chips)
the oven to 350 degrees F. Lightly grease a 9-inch round chafing
dish and set aside.
a medium pot of water to a boil. Add the spinach in batches and
cook until wilted, 2 to 3 minutes. Remove and refresh under cold
running water. Squeeze to remove all excess water and chop. Set
aside. In a medium pot, melt the butter over medium-high heat.
Add the onions and cook, stirring, for 3 minutes. Add the
garlic, salt, pepper, and cayenne, and cook, stirring, for 1
minute. Add the flour and cook, stirring constantly, to make a
light roux, about 2 minutes. Add the milk and cream in a steady
stream, and cook, stirring constantly, until thick and creamy, 2
to 3 minutes. Add the cooked spinach and lemon juice, and stir
to incorporate. Add the cubed and grated cheeses, artichoke
hearts, and bacon, and stir well. Remove from the heat and pour
into the prepared dish. Top with the Parmesan and bake until
bubbly, about 10 minutes. Remove from the oven and serve hot
Meatballs, Recipe courtesy Emeril Lagasse, 2002
pound ground beef
1 large egg, lightly beaten
1/2 cup finely chopped yellow onion
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan
2 tablespoons milk
2 teaspoons Creole mustard
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot red pepper sauce
2 teaspoons vegetable oil
2 teaspoons unsalted butter
1 cup ketchup
1/2 cup grated yellow onions
1 teaspoon minced garlic
1/4 cup packed light brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon salt
the oven to 350 degrees F.
a large bowl, combine all the ingredients for the meatballs,
except the oil and butter. Mix well with your hands. Form into
individual meatballs, about 1-inch in diameter. In a large
skillet, heat the oil and the butter over medium-high heat. Add
the meatballs and cook, turning until brown on all sides.
Transfer to a 2 1/2 quart baking dish.
the sauce by combining all the ingredients in a medium bowl,
whisking to dissolve the sugar and combine. Adjust the
seasoning, to taste. Pour the sauce over the meatballs and bake
until the meat is cooked through and the sauce is bubbly, 20
minutes. Remove from the oven and serve immediately.
(Emeril's 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 leaf oregano
1 tablespoon dried thyme
all ingredients thoroughly and store in an airtight jar or
Yield: about 2/3 cup
Recipe from "New New Orleans
Cooking", by Emeril Lagasse and Jessie Tirsch. Published by
William and Morrow, 1993.
and Devils on Horseback, Recipe courtesy Emeril Lagasse, 2002
cup dry white wine
1 teaspoon minced garlic
1/2 teaspoon hot pepper sauce
12 medium to small oysters, shucked and
12 scallops, side muscle removed
12 slices bacon, cut in half crosswise
a shallow bowl, combine the wine, garlic, and pepper sauce. Add
the oysters and scallops and toss to coat. Let marinate for 10
minutes. Place the bacon flat on a work surface and scrape with
the back of a knife to prevent from shrinking while cooking.
Place 1 oyster or scallop on each piece of bacon and roll up to
enclose. Secure with a toothpick and place on a foil-lined
on the top rack of the oven and broil, until the bacon is crisp
and the edges of the oysters have curled, turning once to cook
both sides evenly.
Remove from the oven and serve immediately.
in Blankets, Recipe courtesy Emeril Lagasse, 2002
1/2 pounds chorizo, cut into 2-inch pieces
1 pound puff pastry, thawed and cut into
2 by 4-inch rectangles
the oven to 350 degrees F. Wrap each piece of chorizo in a piece
of the puff pastry, and press the seam to seal. Place, seam-side
down, on a baking sheet. Place in the oven and cook until the
puff pastry is golden brown, about 10 to 15 minutes. Serve with
cornichons and Creole mustard.
Enchiladas, Recipe courtesy Rachael Ray
soft corn tortillas
3 cups chicken broth
4 pieces boneless skinless chicken
breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce,
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded
cheese, available on dairy aisle
the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in
the oven. Bring broth to a boil in a saute pan. Set chicken into
broth with bay and oregano and onion. Return to a boil, cover
and reduce heat to simmer. Poach chicken in broth 10 minutes.
Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2
cup of cooking liquid and tomato paste, spices and salt and work
through the chicken using the forks.
Combine all sauce ingredients and heat
through, keeping warm until needed.
Remove tortillas from oven and switch
broiler on high.
Pile chicken mixture into warm corn
tortillas and roll. Line casserole or baking dish with
enchiladas, seam side down. Pour hot tomato sauce over the
chicken enchiladas and top with cheese. Place in enchiladas in
hot oven 6 inches from broiler and broil 5 minutes to melt
cheese and set enchiladas. Serve.
Stuffed Mushrooms, Recipe courtesy Rachael Ray
tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps,
stems removed and reserved brushed with damp towel
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil,
half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top
from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and
1 (10-ounce) box chopped frozen spinach,
defrosted and squeezed dry
3 slices white bread, toasted and
buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2
oven to 500 degrees F.
Heat a large skillet over medium high
heat. Add oil and mushroom caps and season caps with salt and
pepper. Saute caps 5 to 7 minutes, until they are lightly
browned and tender on edges. Turn caps up and let juices drain
away from caps. Transfer caps to a small nonstick baking sheet.
Wipe out skillet and return to heat. Add a touch of oil and
sausage to the hot skillet. Brown and crumble sausage for 3
minutes. In a food processor pulse and chop the garlic, add
mushroom stems and pulse to chop the mushroom stems. Add celery,
onion and red bell pepper to the mushrooms and pulse to chop.
Remove mixture from the processor and saute veggies and
mushrooms over medium high heat another 3 to 5 minutes. Add dry,
defrosted spinach and stir into stuffing. Add chopped bread and
cheese to the pan and toss stuffing until bread is moist and
stuffing is combined, 2 or 3 minutes. Fill caps with stuffing
using a small scoop or large spoon. Place caps in hot oven and
reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges
of stuffing and set stuffing in mushrooms. Transfer stuffed
mushrooms to a serving plate.
and Feta Puff Pastry Bites, Recipe courtesy Dave Lieberman
(10-ounce) package frozen spinach
1/4-pound firm feta cheese, coarsely
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged
the oven to 375 degrees F.
Thaw frozen spinach in microwave
according to package directions or by running under warm water.
Drain spinach, squeezing the excess liquid from it. In a bowl,
mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry countertop or other
flat working surface. Lay out the puff pasty on the floured
surface. Flour the top of the dough. Roll out the puff pastry
until it is half as thick (about 1/8-inch) and about 24 by 12
inches. Trim edges to size if necessary. Cut into 3-inch strips
crosswise and lengthwise, making 32 (3-inch) squares. Make sure
the squares are well floured then stack them in a little pile.
Fill a little dish with some room
temperature water. Imagine each square you work with is
separated in half by a diagonal. Place a couple teaspoons of
filling in the top half. Dip a finger into the water and moisten
the edges of the top half with water. Fold the bottom half to
meet the edges of the top half. Use a fork to seal the edges.
Place finished pockets on a nonstick
baking sheet and bake about 15 minutes until golden brown and
puffy. Serve warm.
Wrapped Scallops with Spicy Mayo, Recipe courtesy Tyler Florence
1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended:
Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus
more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced
the broiler. Wrap each scallop in a piece of bacon and secure it
with a toothpick. Place the bacon wrapped scallops onto a baking
sheet, drizzle them with olive oil, and season them with salt
and pepper. Cook them under the broiler for about 10 to 15
minutes until the bacon is cooked through, turning once.
the spicy mayo by combining the mayonnaise, chili paste, lime
juice, and chopped cilantro. Stir well and refrigerate until
ready to use.
serve, carefully peel away the lettuce leaves and line a large
platter with the lettuce cups. Top each with a bacon wrapped
shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise.
Garnish with cilantro leaves.
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