Kate's Cuisine » Emeril Lagasse

Emeril’s Brown Butter, Sage, and Mushroom Stuffing

kate — Thu, 13 Oct 2011 00:50:41 +0000

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

Emeril’s Homemade Ricotta

kate — Sun, 25 Sep 2011 14:49:55 +0000

2 quarts whole milk $4.99

2 cups buttermilk $1.74
1 tablespoon fresh lemon juice $0.47

Total Cost $7.20

1.) Combine all the ingredients in a medium pot and bring to 112 degrees Fahrenheit (using an instant-read thermometer) over low heat. Cook, without simmering, until the liquid separates into solid curds and whey, 45 to 50 minutes. Remove from heat.

2.) Using a slotted spoon, transfer the solids to a fine-mesh strainer or a colander lined with cheesecloth placed over a bowl. Let drain in the refrigerator until the ricotta is thick and the excess liquid has drained away, about 30 minutes. Remove the cheese from the cheesecloth, wrap in plastic wrap, and refrigerate until ready to use.

3.) Serve and enjoy!

Read the Emeril’s Homemade Ricotta review here

Orange-Soy Glazed Chicken Breasts

kate — Sat, 06 Mar 2010 01:27:47 +0000

1 cup freshly squeezed orange juice $0.46
1/4 cup soy sauce $0.80
1/2 cup sugar $0.10
2 teaspoons orange zest $0.30
4 boneless, skinless chicken breasts $13.20
2 teaspoons salt $0.02
1 teaspoon fresh ground white pepper $0.01
4 teaspoons olive oil $0.24

Total Cost $15.13

1.) In a medium saucepan over medium heat, place the orange juice, orange zest, soy sauce, and sugar. Bring to a boil, lower heat to a simmer, and cook until liquid has reduced to about 3/4 cup, about 20 minutes.

2.) Remove the glaze from the heat and reserve 1/2 cup for later use. Place the chicken breasts in a plastic freezer bag and pour the remaining liquid over them. Refrigerate for two hours, and take out of the fridge for 30 minutes before cooking to allow the breasts to come up to room temperature.

3.) Remove the chicken from the plastic bag and discard the marinade. Season the chicken on both sides with salt and pepper and drizzle with olive oil. Place the chicken, smooth side down, on the grill and cook for 4 minutes. Turn 45 degrees and cook an additional 4 minutes.

4.) Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze and cook for another 4 minutes on the other side. Remove from heat.

5.) Serve and enjoy!

Read the review here

Emeril’s Fried Chicken

kate — Wed, 18 Nov 2009 01:43:41 +0000

For when you need a good ol’ Southern classic!

1 quart (4 cups) buttermilk $3.48
1/2 cup Emeril’s Essence, divided $2.96
2 tablespoons salt $0.01
2 tablespoons white sugar $0.02
1 head garlic, cloves peeled and crushed $0.26
2 roaster chickens, cut into pieces $22.52
4 cups all-purpose flour $0.88
2 tablespoons cayenne pepper $1.16
4 cups peanut oil, for frying $0.88

Total Cost $32.17

1.) Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours, up to 24 hours.

2.) Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the process with the remaining pieces of chicken. Place the coated chicken on a large wire rack on a cookie sheet and let rest until ready to fry, at least 20 minutes.

3.) Heat 4 inches of oil to 300 degrees Fahrenheit over medium-high heat in a Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the other side, about 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.

4.) Serve and enjoy!

Read the review here

Emeril’s Roasted Garlic-Glazed Chicken with Lemon Herb Sauce

kate — Sun, 08 Nov 2009 23:32:55 +0000

2 whole chickens, about 3 pounds each, well rinsed and patted dry $22.52
1 tablespoon Emeril’s Essence $0.37
2 tablespoons olive oil $0.36
4 tablespoons unsalted butter $0.24
4 sprigs fresh thyme $2.40

For the Glaze:
6 heads garlic $1.19
1/2 cup plus 2 tablespoons extra virgin olive oil $1.62
1 teaspoon salt $0.01
1/2 teaspoon freshly ground white pepper $0.01
2 large egg yolks $0.34
2 tablespoons fresh lemon juice $0.08

For the Lemon Herb Sauce
1 cup chicken stock $0.50
1 teaspoon Dijon mustard $0.04
2 tablespoons fresh lemon juice $0.08
1 tablespoon fresh chopped herbs such as basil, oregano, chives, or parsley $0.67

Total Cost $30.43

For the Roasted Garlic Glaze:

1.) Preheat the oven to 325 degrees Fahrenheit.

2.) Cut off the top third of each head of garlic. Put them on parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle.

3.) Squeeze each head of garlic to gently release the flesh. Combine the garlic, egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and puree on high speed. Add the remaining 1/2 cup oil in a slow stream and process until the glaze is thick and smooth.

4.) Transfer to an airtight container and refrigerate until ready to use, up to one day in advance.

For the Lemon-Herb Sauce:

1.) Put the chicken stock in a small saucepan and bring to a simmer. Transfer to a blender or food processor.

2.) Add the mustard and process to blend. With the motor running, add the lemon juice, olive oil, and herbs and process until smooth. Use immediately.

For the Chicken:

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Place the chickens on a work surface and, using kitchen shears, cut out and remove the backbones. With a sharp knife, cut each bird in half through the breast. Remove the breast and rib bones. Cut away the wing tip and second joint of each wing bone, leaving the last joint intact. Cut into the thigh and remove the bone.

3.) Season the chickens on both sides with the Essence. Heat 1 tablespoon of the oil in each of two large ovenproof skillets over medium-high heat. Place the chickens side down in the hot pans and sear for only 6 minutes.

4.) Remove from the heat, add 2 tablespoons of butter and 2 sprigs of thyme to each pan and place in the oven. Roast for 16 minutes. Remove from the oven and carefully turn the chicken halves with tongs. Brush the skin sides of each chicken with the garlic glaze and roast skin sides up until the skin is crisp, about 10 minutes longer. Remove from oven and spoon the lemon-herb sauce over the chicken.

5.) Serve and enjoy!

Read the review here

Pita Chips

kate — Thu, 29 Oct 2009 00:59:09 +0000

2 pita bread, pocket style $0.86
1 egg white $0.17
1 tablespoon olive oil $0.18
Salt $0.01
1 tablespoon Emeril’s Essence $0.37

Total Cost $1.59

1.) Preheat oven to 350 degrees Fahrenheit.

2.) With kitchen shears, cut pitas around the outside so that you are left with 2 rounds for each pita.

3.) Whisk together the egg white and olive oil and brush onto the insides of each round.

4.) Sprinkle Emeril’s Essence onto the egg white and olive oil mixture of each pita round.

5.) Stack the rounds on top of each other and cut vertically. Now you’ll be left with half-moons of pita rounds. With them still stacked, cut the half moons in half. Then cut these each in half so you are left with 8 small triangles for each pita round.

6.) Spread in a single layer on a baking sheet, seasoned side up, and bake for about 15 minutes until they are no longer soft and just beginning to brown.

7.) Serve and enjoy!

Read the review here

Emeril’s Green Onion Slaw: Review

kate — Mon, 05 Oct 2009 01:38:15 +0000

I made this to accompany Emeril’s Beer Battered Fish the night we had that horrible meal and I’m happy to say, something good came out of all of it – this coleslaw! I’m always looking for new ways to make coleslaw in the hopes that my family will eat it and fall in love with it like I am but I still didn’t have luck with this recipe. The good news is that it’s really easy and really cheap to make so making a whole batch just for myself to eat for three days straight isn’t so horrible.

I also didn’t use fennel but carrots, which the recipe indicates. I also didn’t put the egg into the dressing. Small kids shouldn’t eat raw egg and this recipe turned out great even without it. All the egg usually does is thicken it up anyway so the dressing will just be a bit thinner.

Emeril’s Green Onion Slaw

kate — Mon, 05 Oct 2009 00:09:01 +0000

For the slaw:

2 cups thinly sliced green cabbage $1.24
2 cups thinly sliced red cabbage $1.24
1/2 cup thinly sliced fennel (I used carrots) $0.24
1/4 cup chopped green onions (green parts only) $0.28
1/4 teaspoon salt $0.01
1/4 teaspoon freshly ground pepper $0.01

For the mayonnaise:

1/4 chopped green onions (green parts only) $0.28
1 large egg $0.17
1 tablespoon rice wine vinegar $0.14
1 teaspoon Dijon mustard $0.04
1/4 teaspoon salt $0.01
1/2 teaspoon fresh ground black pepper $0.01
1 cup vegetable oil $1.10

Total Cost $4.76

1.) Start by making the mayonnaise. In a food processor, combine the egg, green onions, vinegar, mustard, salt, and pepper for 30 seconds. With the food processor still running, slowly drizzle in the cup of oil and run until dressing is thick and smooth.

2.) Next make the slaw. Mix together the green and red cabbage, green onions, and the fennel or carrots in a large bowl. Add the dressing and the salt and pepper and turn to coat.

3.) Cover and put in the fridge for at least 30 minutes.

4.) Serve and enjoy!

Read the review here

Beer Battered Fish

kate — Wed, 09 Sep 2009 20:32:41 +0000

Oil for frying (about 8 cups) $8.80
2 eggs $0.34
2 teaspoons of Emeril’s Essence $2.25
1.5 cups all-purpose flour $0.33
1 tablespoon baking powder $0.12
1 can beer $1.60
4 fillets fish (I used halibut) $15.04
Salt to taste $0.01

Total Cost $28.49

1.) Heat up the oil in a Dutch oven or a deep fryer to between 350 adn 375 degrees Fahrenheit. (I used a deep fryer.)

2.) Combine the eggs, Essence, flour, baking powder, and beer in a large bowl to mix.

3.) One by one, dip the fish into the batter. When taking the fish out of the batter, be sure to hold it up for a second so that the extra batter can fall off.

4.) Place the fish into the oil and fry until the batter becomes golden on all sides.

5.) After removing cooked fish from the oil, spread pieces out on a paper towel to allow them to drain. Season with salt to taste.

6.) Serve and enjoy!

Read the review here

Beer Battered Fish: Review

kate — Wed, 09 Sep 2009 20:32:07 +0000

I found this Emeril recipe on the Food Network site. Ideally I’d like to eat fish once a week and, with myself being the only in the family that really likes it, I do have to find ways to make it extra tasty. I really thought that I wouldn’t be able to go wrong with fish n’ chips. But it turns out that I gave myself too much credit. This meal quickly turned into a disaster.

As you can probably tell from the picture, this meal didn’t go so well. And I have no idea what the problem was! The batter was very easy to make and didn’t take long or involve a lot of ingredients. The original recipe did call for cod and I used halibut but I don’t think that would be a big enough difference to turn a wonderful dinner into a big mess. The problems came mostly when I put the fish in the fryer and then, just about anything that could go wrong did.

The biggest problem was that the batter dripped through the basket and formed. This caused the fish to be cooked right onto the basket, making lifting it out extra tricky. Of course when I did that, all the batter came off. Me and Brent both also found that the batter didn’t have a lot of taste. Maybe I didn’t add enough salt at the end or maybe I missed something in Emeril’s Essence when I made it. It didn’t taste bad. It just didn’t taste like anything at all.

Give the recipe a try if you’d like. I hope it goes better for you than it did for me! And let me know what you did if it does!