RECIPES | EMERILS.COMCOMFORT FOODRECIPES Crostini with Ricotta and Spring Peas. Crostini with Ricotta and

Spring Peas

EMERIL'S FAVORITE POTATO SALAD Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently

toss.

BOUILLABAISSE

Directions. In an 8-quart or larger pot, heat the olive oil over medium heat. Add the onion, leek, fennel, and garlic and cook, stirring, until soft, about 6 minutes. Add the tomatoes and cook, stirring, for 1 minute. Stir in the Pernod, wine, and saffron, increase the heat to medium-high, and cook for 1 minute more. BABY BAM | EMERILS.COM Directions. 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.

CHICKEN POT PIE

Directions. Grease a 9 x 9 x 2-inch baking pan. Heat the butter in a large sautÈ pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond

roux. Stir

GREAT CHICKEN SALAD

Combine the chicken, egg, celery, and onions. Mix together the garlic, mustard, rub, pepper, salt, and mayonnaise in a serving bowl. Add the chicken mixture and mix well. Refrigerate for at least 1 hour before serving. Serve chilled. KICKED UP SCRAMBLED EGGS Directions. Break the eggs one at a time into a small mixing bowl and beat with a whisk or fork. Add the milk, Baby Bam, and salt, and whisk well to combine. Melt the butter in a small skillet over medium-high heat. Add the eggs and cook, stirring constantly with a wooden spoon,

until

HOMEMADE ANDOUILLE SAUSAGE Directions. Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover

tightly with

STEAK AND MUSHROOM PIE (ENGLAND) Directions. In a large skillet, cook the bacon over medium-high heat until browned. Transfer with a slotted spoon to paper towels to drain. Season the beef with the Essence. Add enough oil to the pan to equal 2 tablespoons of fat and heat over medium-high. When hot, add the beef (in batches, if necessary to prevent overcrowding).

CHICKEN PICCATA

In a shallow bowl, combine the flour, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 1 tablespoon of the RECIPES | EMERILS.COMCOMFORT FOODRECIPES Crostini with Ricotta and Spring Peas. Crostini with Ricotta and

Spring Peas

EMERIL'S FAVORITE POTATO SALAD Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently

toss.

BOUILLABAISSE

Directions. In an 8-quart or larger pot, heat the olive oil over medium heat. Add the onion, leek, fennel, and garlic and cook, stirring, until soft, about 6 minutes. Add the tomatoes and cook, stirring, for 1 minute. Stir in the Pernod, wine, and saffron, increase the heat to medium-high, and cook for 1 minute more. BABY BAM | EMERILS.COM Directions. 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.

CHICKEN POT PIE

Directions. Grease a 9 x 9 x 2-inch baking pan. Heat the butter in a large sautÈ pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond

roux. Stir

GREAT CHICKEN SALAD

Combine the chicken, egg, celery, and onions. Mix together the garlic, mustard, rub, pepper, salt, and mayonnaise in a serving bowl. Add the chicken mixture and mix well. Refrigerate for at least 1 hour before serving. Serve chilled. KICKED UP SCRAMBLED EGGS Directions. Break the eggs one at a time into a small mixing bowl and beat with a whisk or fork. Add the milk, Baby Bam, and salt, and whisk well to combine. Melt the butter in a small skillet over medium-high heat. Add the eggs and cook, stirring constantly with a wooden spoon,

until

HOMEMADE ANDOUILLE SAUSAGE Directions. Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover

tightly with

STEAK AND MUSHROOM PIE (ENGLAND) Directions. In a large skillet, cook the bacon over medium-high heat until browned. Transfer with a slotted spoon to paper towels to drain. Season the beef with the Essence. Add enough oil to the pan to equal 2 tablespoons of fat and heat over medium-high. When hot, add the beef (in batches, if necessary to prevent overcrowding).

CHICKEN PICCATA

In a shallow bowl, combine the flour, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 1 tablespoon of the RECIPES | EMERILS.COM Crostini with Ricotta and Spring Peas. Crostini with Ricotta and

Spring Peas

BOUILLABAISSE

Directions. In an 8-quart or larger pot, heat the olive oil over medium heat. Add the onion, leek, fennel, and garlic and cook, stirring, until soft, about 6 minutes. Add the tomatoes and cook, stirring, for 1 minute. Stir in the Pernod, wine, and saffron, increase the heat to medium-high, and cook for 1 minute more. EMERIL'S WORCESTERSHIRE SAUCE Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the

mixture

KICKED UP SCRAMBLED EGGS Directions. Break the eggs one at a time into a small mixing bowl and beat with a whisk or fork. Add the milk, Baby Bam, and salt, and whisk well to combine. Melt the butter in a small skillet over medium-high heat. Add the eggs and cook, stirring constantly with a wooden spoon,

until

SUPER LEMONY LEMON SQUARES While the crust is chilling, preheat the oven to 350 degrees F. Bake the crust until golden brown, 20 to 25 minutes. Make the filling. Meanwhile, combine the eggs, granulated sugar, the remaining 3 tablespoons flour, and lemon zest in a medium bowl and whisk until smooth. Stir in the lemon juice, milk, Limoncello, and remaining pinch

salt and

HOMEMADE ANDOUILLE SAUSAGE Directions. Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover

tightly with

BALSAMIC VINAIGRETTE Directions. In a nonreactive mixing bowl, whisk together vinegar, mustard, sugar, salt, pepper, and garlic. While whisking, add oils in a thin, steady stream until completely incorporated and dressing is emulsified. Use immediately, or refrigerate in a covered nonreactive container, up to 1 week. Cook's Note: This vinaigrette is best if

allowed

BRAISED GREEN CABBAGE Heat the oil in a large skillet over high heat and add the bacon. Cook bacon until golden brown, for about 1 1/2 minutes. Add the onions, cabbage, salt, and pepper and stir-fry for 1 minute. Stir in the bay leaves, beer, and mustard and simmer, folding the ingredients through the cabbage, for 3 minutes. Cover the pot and cook over high heat for GRILLED MARINATED FLANK STEAKS Grill the steak for about 6 minutes on each side for rare. While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

SHRIMP PO-BOY

Preheat the oven to broil and position a rack about 6-inches from the broiler unit. In a small bowl, whisk the hot sauce together with the Worcestershire. Little by little, drizzle in the remaining 4 tablespoons of oil to form a smooth emulsion. Cut the pieces of bread in half and spread the cut sides of EMERILS.COMRECIPESNEWSCONTACT USFOLLOW EMERILEMERIL'S ESSENCE CREOLE SEASONINGCOMFORT FOOD Citrus-Olive Oil Cake. This uber-moist cake is loaded with citrus flavors and comes together in no time. It is perfectly wonderful sprinkled with powdered sugar and served with a cup of tea, but if you have beautiful citrus segments to serve over or alongside, by all means please do so. Get this recipe. RECIPES | EMERILS.COMCOMFORT FOODRECIPES New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. EMERIL'S FAVORITE POTATO SALAD Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently

toss.

GREAT CHICKEN SALAD

Combine the chicken, egg, celery, and onions. Mix together the garlic, mustard, rub, pepper, salt, and mayonnaise in a serving bowl. Add the chicken mixture and mix well. Refrigerate for at least 1 hour before serving. Serve chilled. KICKED UP SCRAMBLED EGGS Directions. Break the eggs one at a time into a small mixing bowl and beat with a whisk or fork. Add the milk, Baby Bam, and salt, and whisk well to combine. Melt the butter in a small skillet over medium-high heat. Add the eggs and cook, stirring constantly with a wooden spoon,

until

BABY BAM | EMERILS.COM Directions. 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.

ROTISSERIE CHICKEN

Directions. 1. Rub the chicken with the 1/4 cup Rustic Rub. 2. Truss the chicken. Attach one of the Rotisserie Forks to the Rotisserie Spit and tighten the screws on the Fork. Slide the chicken on the spit rod into the secured spit fork. Secure the chicken on the

CHICKEN POT PIE

Directions. Grease a 9 x 9 x 2-inch baking pan. Heat the butter in a large sautÈ pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond

roux. Stir

CRABMEAT TIMBALES

Directions. Preheat the oven to 350°F. Grease eight 4-ounce ramekins or baking dishes with the butter and set aside. Whisk the cream, egg yolks, green onions, parsley, garlic, salt, and cayenne in a mixing bowl. Put about 2 tablespoons of the crabmeat in each of the buttered ramekins. Pour a generous 1/3 cup of the custard into each one.

CHICKEN PICCATA

In a shallow bowl, combine the flour, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 1 tablespoon of the EMERILS.COMRECIPESNEWSCONTACT USFOLLOW EMERILEMERIL'S ESSENCE CREOLE SEASONINGCOMFORT FOOD Citrus-Olive Oil Cake. This uber-moist cake is loaded with citrus flavors and comes together in no time. It is perfectly wonderful sprinkled with powdered sugar and served with a cup of tea, but if you have beautiful citrus segments to serve over or alongside, by all means please do so. Get this recipe. RECIPES | EMERILS.COMCOMFORT FOODRECIPES New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. EMERIL'S FAVORITE POTATO SALAD Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently

toss.

GREAT CHICKEN SALAD

Combine the chicken, egg, celery, and onions. Mix together the garlic, mustard, rub, pepper, salt, and mayonnaise in a serving bowl. Add the chicken mixture and mix well. Refrigerate for at least 1 hour before serving. Serve chilled. KICKED UP SCRAMBLED EGGS Directions. Break the eggs one at a time into a small mixing bowl and beat with a whisk or fork. Add the milk, Baby Bam, and salt, and whisk well to combine. Melt the butter in a small skillet over medium-high heat. Add the eggs and cook, stirring constantly with a wooden spoon,

until

BABY BAM | EMERILS.COM Directions. 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.

ROTISSERIE CHICKEN

Directions. 1. Rub the chicken with the 1/4 cup Rustic Rub. 2. Truss the chicken. Attach one of the Rotisserie Forks to the Rotisserie Spit and tighten the screws on the Fork. Slide the chicken on the spit rod into the secured spit fork. Secure the chicken on the

CHICKEN POT PIE

Directions. Grease a 9 x 9 x 2-inch baking pan. Heat the butter in a large sautÈ pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond

roux. Stir

CRABMEAT TIMBALES

Directions. Preheat the oven to 350°F. Grease eight 4-ounce ramekins or baking dishes with the butter and set aside. Whisk the cream, egg yolks, green onions, parsley, garlic, salt, and cayenne in a mixing bowl. Put about 2 tablespoons of the crabmeat in each of the buttered ramekins. Pour a generous 1/3 cup of the custard into each one.

CHICKEN PICCATA

In a shallow bowl, combine the flour, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 1 tablespoon of the RECIPES | EMERILS.COM New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. NEWSROOM | EMERILS.COM Emeril on Youtube. Join Chef Emeril Lagasse as he teaches you how to make his signature dishes. Watch Now EMERIL'S WORCESTERSHIRE SAUCE Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the

mixture

AIR FRIED HOT WINGS

Place the wings in the basket of the Emeril’s Air Fryer and set to 400° F for 22 minutes. Cook, turning the wings once midway to promote even browning, until wings are golden brown, crispy, and a thermometer registers at least 165 degrees F. Transfer the wings to a bowl HALIBUT CAKES WITH HOMEMADE TARTAR SAUCE Shape the mixture into 4 (3/4-inch) thick patties and place on a plate. Refrigerate for 20 minutes. In a large skillet, melt the butter over medium-low heat. Add the cakes and cook until golden, 3 to 5 minutes per side. Remove from the heat. Garnish 4 salad plates with watercress. Place 2 cakes on each plate and top with a dollop of

tartar sauce.

BALSAMIC VINAIGRETTE Directions. In a nonreactive mixing bowl, whisk together vinegar, mustard, sugar, salt, pepper, and garlic. While whisking, add oils in a thin, steady stream until completely incorporated and dressing is emulsified. Use immediately, or refrigerate in a covered nonreactive container, up to 1 week. Cook's Note: This vinaigrette is best if

allowed

VEGETARIAN CHILI

Directions. Heat the oil over medium high heat in a large heavy Dutch oven and saute the onions, bell pepper, poblano, and serrano chiles until the vegetables are soft, 4 to 6 minutes. Add the mushrooms, season lightly with salt and cayenne, and continue to cook, stirring as needed, until the mushrooms have given off their liquid and then

begin

BOILED ARTICHOKES

Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot. With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves.

LOBSTER ROLLS

Directions. In a small bowl combine the mayonnaise with the horseradish, Tabasco, lemon juice, ketchup, Dijon, cornichons, capers, boiled egg, and parsley. Season to taste with salt and pepper. Gently fold the lobster meat with enough remoulade to moisten. For toasted bread, brush both halves of the buns with the melted butter.

TRES LECHES CAKE

Bake for 25 to 30 minutes, until a toothpick inserted into center comes out clean. Remove cake from oven and place on a wire rack to cool for 10 minutes. In a blender, combine evaporated milk, sweetened condensed milk, and 2 cups heavy cream and blend on high for 45 seconds. Reserve 1 1/2 cups milk mixture, cover, and refrigerate until

ready to

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