Assorted Emeril Recipes

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Sorry about the formatting. If you can make sense out of these there may be something you like.


Aioli
4 Garlic cloves
2 Egg yolks
1 Pinch Salt
1 Cup Good-quality olive oil; plus
2 Tablespoon Good-quality olive oil

Place the garlic in a large mortar and crush. Add the eggs and incorporate.
Season with salt. Slowly stir in the oil, a little at a time, until all of
the oil is incorporated and the mixture is like a thick mayonnaise. This
recipe yields about 1 cup aioli.


Ajiaco Emerilized
3/4 Pound Tasajo; (salt-dried beef)
1 Pound Baby back ribs
Salt; to taste
Freshly-ground black pepper; to taste
1 Pound Flank steak
1 Pound Pork loin
1 Cup Olive oil
2 Cup Chopped onions
1/4 Cup Chopped garlic
1 Green bell pepper; seeded, chopped
1 Red bell pepper; seeded, chopped
1 Cup Peeled; seeded, chopped tomatoes
1 Tablespoon Cumin
1 Tablespoon Spanish paprika
1 Tablespoon Freshly-ground black pepper
1 Pound Yuca; peeled, and
Cut into 2" pieces
1 Pound Name (white yam); peeled, and
Cut into 2" pieces
1 Pound Yellow malange; peeled, and
Cut into 2" pieces
2 Ears Corn - kernels scraped from the cob
4 Quart Chicken stock
1 Pound Boniato; cut 2" pieces
2 Green plantains; cut 2" pieces
Juice of three limes
1 Pound Calabaza; peeled, and
Cut into 2" pieces
2 Ripe plantains; cut 2" pieces
Crusty bread; for serving

Soak the tasajo overnight in cold water, changing the water at least twice.
Remove the tasajo from the water and cut into 1-inch pieces. Cut the ribs
into individual ribs. Cut the flank steak into 1-inch strips. Cut the pork
into 1-inch pieces. Place the tasajo and ribs in a stock pot and cover with
water. Season the water with salt and pepper. Cook the meat for about 1 hour
or until the ribs are tender. Remove from the heat and drain. In a stock
pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell
peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2
to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4
minutes. Season the meat with salt. Add the yuca, name, malanga, and corn.
Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil.
Reduce to a simmer and cook for 45 minutes or until the vegetables are
tender. Add the boniato, green plantains, and lime juice. Cook for 10
minutes. Add the calabaza and the ripe plantains and cook for 15 minutes.
Season with salt and pepper. The stew will be creamy with pieces of meat and
vegetables. Serve with crusty bread. This recipe yields 8 servings.

Servings: 8

Al Forno And Johanne Killeen's Grilled Pizza

DOUGH
1 Envelope Active dry yeast -; (2 1/2 tspns)
1 Cup Warm water
1 Pinch Sugar
2 1/4 Teaspoon Kosher salt
1/4 Cup Johnnycake meal or fine-ground white
Cornmeal
3 Tablespoon Whole-wheat flour
1 Tablespoon Virgin olive oil
2 1/2 Cup Unbleached white flour -; (to 3 1/2 cups)

TOPPING
Extra-virgin olive oil
3 Cup Freshly-grated Parmigiano-Reggiano cheese
1-1/2 Cup Freshly-grated Pecorino Romano cheese
3 Cup Shredded Fontina cheese
4 1/2 Cup Chopped canned tomatoes in heavy puree
3/4 Cup Chopped Italian flat-leafed parsley
Chiffonade of basil; for garnish
.
Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in
the salt, johnnycake meal, whole-wheat flour, and oil. Gradually add the
white flour, stirring with a wooden spoon until a stiff dough has formed.
Place the dough on a floured board, and knead it for several minutes, adding
only enough additional flour to keep the dough from sticking. When the dough
is smooth and shiny, transfer it to a bowl that has been brushed with olive
oil. To prevent a skin from forming, brush the top of the dough with
additional olive oil, cover the bowl with plastic wrap, and let rise in a
warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch
down the dough and knead once more. Let the dough rise again for about 40
minutes. Punch down the dough. If it is sticky, knead in a bit more flour.
Divide into four balls. Cover the balls with plastic wrap and allow to rise
at room temperature for about 45 minutes. While the dough is rising, prepare
a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals
and set out topping ingredients. Place dough on a large inverted cookie
sheet brushed with 1 to 2 tablespoons extra-virgin olive oil. Turn the dough
over to coat it with oil. With your hands, spread and flatten the pizza
dough into a 10- to 12-inch free-form circle, 1/8-inch thick. If you find
the dough shrinking back into itself, allow the dough to rest for a few
minutes, then continue to spread and flatten the dough. Do not make a lip.
You may end up with a rectangle rather than a circle; the shape is
unimportant. Take care not to stretch the dough so thin that small holes
appear. If this happens, all is not lost. Rather then try to repair them,
avoid them when adding toppings and drizzling with olive oil. When the fire
is hot, use your fingertips to lift the dough gently by the two corners
closest to you, and drape it onto the grill. Catch the loose edge on the
grill first and guide the remaining dough into place over the fire. Within a
minute, the dough will puff slightly, the underside will stiffen, and grill
marks will appear. Using tongs, immediately flip the crust over onto the
coolest part of the grill. Quickly brush the grilled surface with 2
teaspoons of virgin olive oil. Spread 1/4 cup of Parmigiano-Reggiano cheese,
2 tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over the
entire surface of the pizza. Dollop with 6 tablespoons of the tomatoes and
top with 1 tablespoon of the parsley. Drizzle the entire pizza with virgin
olive oil. After the toppings have been added, slide the pizza back toward
the hot coals so about half of the pizza is directly over the heat. Rotate
the pizza frequently so that different sections receive high heat checking
the underside by lifting the edge with tongs to be sure it is not burning.
The pizza is done when the top is bubbling and the cheese has melted.
Garnish with basil and serve immediately. Continue stretching the dough
balls and grilling pizzas using the above topping ingredients. This recipe
yields 12 servings.

Servings: 12

 

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Almond Butter Cookies


3/4 Pound Unsalted butter; at room temperature (3 sticks)
1 Cup; plus 2 tablespoons granulated sugar
6 Large Egg yolks
1 Teaspoon Pure vanilla extract
3 Cups; plus 2 tablespoons bleaches, all-purpose flour
3/4 Teaspoon Salt
1/2 Pound Almond slices
1/2 Fat; 0 Other Carbohydrates

Cream the butter and sugar in the bowl of an electric mixer fitted with a
paddle, on medium speed. Scrape down the bowl as necessary. Cream the
mixture until it is smooth and fluffy. Add the egg yolks one at a time,
mixing between each addition. Scrape down the sides of the bowl. Beat for 1
minute and add the vanilla. Add the flour and salt to the butter mixture and
beat on low speed until it is fully incorporated. Increase the speed to
medium and mix until the batter is thick and creamy, about 2 minutes. Scrape
down the sides of the bowl and the paddle. Generously dust a large sheet of
parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon
the dough down the center of the paper, fold the paper tightly over the
dough, and roll into a cylinder about 3 inches in diameter and 12 to 14
inches long. Refrigerate for 8 hours.

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment or waxed paper. Remove the dough from the
refrigerator and peel away the paper. Using a sharp knife, cut the dough
crosswise into 1/2-inch thick slices. Place them 2 inches apart on a baking
sheet. Generously sprinkle the top of each cookie with almonds, lightly
pressing them into the dough. Bake until lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.
Yield: 2 1/2 dozen cookies

Almond Butter Cookies
Andouille And Chicken Jambalaya

1/2 Cup Vegetable oil
3 Cup Chopped onions
1 Cup Chopped bell peppers
3 Teaspoon Salt
1 1/4 Teaspoon Cayenne pepper
1 Pound Andouille sausage; cut 1/4" slices
(or other smoked sausage such as chorizo)
1-1/2 Pound Boneless white and dark chicken meat; cut 1 cubes
3 Bay leaves
3 Cup Medium-grain white rice
6 Cup Water
1 Cup Chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the
onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne.
Stirring often, brown the vegetables for about 20 minutes, or until they are
caramelized and dark-brown in color. Scrape the bottom and sides of the pot
to loosen any browned particles. Add the sausage and cook, stirring often
for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any
browned particles. Season the chicken with the remaining 1 teaspoon salt and
remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the
pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot
to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to
coat it evenly. Add the water, stir to combine, and cover. Cook over medium
heat for 30 to 35 minutes, without stirring, or until the rice is tender and
the liquid has been absorbed. Remove the pot from the heat and let stand,
covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions
and serve. This recipe yields 10 to 12 servings.

Servings: 10

Andouille And Chicken Jambalaya
Andouille And Potato Soup


1 Tablespoon Olive oil
2 Cup Chopped onions
1 Pound Andouille sausage; cut 1" pieces
2 Tablespoon Chopped garlic
2 Sprigs Fresh thyme
2 Bay leaves
2 Pound White potatoes; peeled, diced
1 Gallon Chicken stock
Salt; to taste
Freshly-ground black pepper; to taste
1/4 Cup Chopped parsley
1/2 Fat; 0 Other Carbohydrates

In a large pot, over medium heat, add the olive oil. When the oil is hot,
add the onions and saute for 2 minutes. Season with salt and pepper. Add the
sausage and continue to saute for 2 minutes. Stir in the garlic and herbs.
Add the potatoes and stock. Bring the liquid to a boil and reduce to a
simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the
soup with salt and pepper. This recipe yields 6 to 8 servings.

Servings: 6

Andouille And Potato Soup


Andouille Cheese Bread


1 Envelope Dry yeast -; (1/4 oz)
2 Tablespoon Sugar
2 Tablespoon Vegetable oil; plus
1 Teaspoon Vegetable oil
2 Cup Warm water; (110 degrees)
6 Cup Bleached all-purpose flour
3/4 Cup Yellow cornmeal
2 Teaspoon Salt
1/2 Pound Ground andouille; kielbasa, or Italian
Sausage
1/2 Pound White cheddar cheese; grated
Vegetable oil; for frying
Emeril's Essence
1/2 Fat; 0 Other Carbohydrates

Preheat the fryer. Combine the yeast, sugar, and 2 tablespoons of the oil in
the bowl of an electric mixer fitted with a dough hook. Add the water. With
the mixer on low speed, beat the mixture for about 4 minutes to dissolve the
yeast. If the yeast mixture doesn't begin to foam after a few minutes, it
means it's not active and will have to be replaced. In a separate large
mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal,
and the salt. Add this to the yeast mixture. Mix on low speed until it
lightly comes together, then increase the speed to medium and beat until the
mixture pulls away from the sides of the bowl, forms a ball, and climbs
slightly up the dough hook. Remove the dough from the bowl. Coat the dough
with the remaining teaspoon vegetable oil. Return the dough to the bowl and
turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm,
draft-free place, and let rise until doubled in size, about 2 hours.
Meanwhile, brown the sausage in a skillet over medium heat. Remove from the
heat and drain on a paper-lined plate. Set aside and cool to room
temperature. Remove the dough from the bowl and turn it onto a lightly
floured surface. Using your hands, gently roll and form it into a narrow
loaf about 24 inches long. Cut the dough into 18 equal pieces, (each about 2
1/2 ounces). With the palm of your hand, roll the portions on a lightly
floured surface to form small round rolls. Line a baking sheet with
parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal.
Place the rolls about 1 inch apart on the paper. Using a pointed knife, make
a slit in the top of each roll. With your thumb and forefinger, spread the
dough open to make a small cavity about 1 inch deep and 2 inches wide. Spoon
1 tablespoon of the cheese into each cavity, then top with 1 tablespoon of
the sausage, pressing the mixture gently into the cavity. Pinch the dough
together to close the cavity. Cover the rolls with plastic wrap and let rise
in a warm, draft-free place until doubled in size, about 30 minutes.
Deep-fry the stuffed breads, a couple at a time, in the hot oil for about 3
minutes, turning them with a metal spoon to brown them evenly. Remove from
the oil and drain on a paper-lined plate. Season the stuffed bread with
Emeril's Essence. Serve warm. This recipe yields 18 rolls.

 

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Andouille Cheese Grits Smothered With Creamy Crawfish Sau

1/2 Pound Andouille sausage; chopped
4 1/2 Cup Whole milk
1-1/2 Teaspoon Salt
1/4 Teaspoon Cayenne pepper
1 Tablespoon Butter
2 Cup Quick white grits
1 Cup Grated white cheddar cheese
1 Cup Flour
1 Cup Bread crumbs
Emeril's Essence
2 Eggs; beaten with
1 Tablespoon Milk
1/4 Cup Olive oil; plus
1 Tablespoon Olive oil
1/2 Cup Minced yellow onions
1 Tablespoon Chopped garlic
1 Pound Louisiana crawfish tails (NOT CHINESE CRAWFISH)
1 Cup Heavy cream
1 Dash Crystal hot sauce
1 Dash Worcestershire sauce
1/4 Cup Chopped green onions; green part only
2 Ounce Grated Parmigiano-Reggiano cheese
6 servings.
7 Fat; 0 Other Carbohydrates

Render the sausage in a saucepan, over medium-high heat, cooking about 4
minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir
in the grits and reduce the heat to medium. Stir for 30 seconds, then add
the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5
minutes, or until the grits are tender and creamy. Pour the grits into a
greased square glass pan. Refrigerate the grits until firm. Using a 2-inch
round cutter, cut the grits into six rounds. Season the flour and bread
crumbs with Emeril's Essence. Dredge the cakes in the seasoned flour. Dip
each cake in the egg wash, letting the excess drip off. Dredge the cakes in
the seasoned bread crumbs, coating each cake completely. Heat 1/4 cup of the
olive oil in a large skillet. When the oil is hot, pan-fry the cakes for 3
minutes on each side. In a saute pan, heat the remaining olive oil. When the
oil is hot, add the onions. Season the onions with Essence. Saute for 1
minute. Add the garlic and crawfish tails. Season with Essence. Saute for 1
minute. Add the cream and bring up to a boil. Reduce to a simmer and cook
for 3 to 4 minutes, or until the cream has thickened. Season the sauce with
hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions
and cheese. To serve, spoon the Crawfish Sauce over the Andouille Grit
Cakes. This recipe yields 6

Andouille Cheese Grits Smothered With Creamy Crawfish Sau


Andouille Potato Cakes With Fresh Corn And Tomato Salsa

SALSA
1/2 Cup Blanched corn
4 Ripe Italian plum tomatoes; peeled, seeded and diced
1/2 Cup Minced onions
1 Teaspoon Minced jalapeno peppers
2 Tablespoon Chopped fresh cilantro
1 Tablespoon Freshly squeezed lime juice
1 Teaspoon Freshly squeezed lemon juice
Salt
Freshly ground pepper

ANDOUILLE POTATO CAKES
1/2 Cup Chopped onions
1/4 Cup Chopped celery
2 1/2 Pound White potatoes; peeled and diced
1 Tablespoon Plus 2 teaspoons chopped garlic
3 Cup Water
Salt
Freshly ground pepper
1/2 Pound Andouille sausage
1 Tablespoon Finely chopped parsley
1/2 Cup Heavy cream
1 Cup All purpose flour
Creole seasoning
3 Eggs
2 Cup Fine dried bread crumbs

For the salsa:

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and
lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa
aside.

For the Andouille Potato Cakes:

Preheat the fryer.

In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic and
water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a
simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.

In a large saute pan, brown the sausage, about 6 to 8 minutes. Remove and
drain on paper towels. Set aside.

Remove the potatoes from the heat and drain. Turn the potatoes into a mixing
bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg and
cream. Using a hand held masher, mash mixer until thoroughly blended. Season
with salt and pepper. Cool the mixture completely. Form the mixture into a
log, 1-inch thick. Cut the log into 2-inch pieces.
In a small mixing bowl, add the flour and season with Creole seasoning. In
another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk
together. Season the mixture with salt and pepper. In a third mixing bowl,
add the bread crumbs and season with Creole seasoning. Dredge the potato
cakes in seasoned flour, coating completely. Dip each cake in the egg wash,
allowing the excess to drip off. Dredge the cakes in the seasoned bread
crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4
minutes, turning often for even browning. Remove the cakes from the oil and
drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes
in the center of each plate and spoon some salsa over the cakes.

Yield: 6 servings

Andouille Smothered Beans
2 Tablespoon Vegetable oil
1/2 Pound Andouille sausage; finely chopped
2 Cup Julienned onions
1/2 Cup Chopped celery
Salt; to taste
Cayenne pepper; to taste
2 Tablespoon Chopped garlic
1 Pound Navy beans; rinsed, soaked overnight, drained
2 Bay leaves
8 Cup Water; to 10 cups
1/4 Cup Chopped green onions

In a small stock pot, heat the vegetable oil. When the oil is hot, add the
Andouille and render for 3 to 4 minutes. Stir in the onions and celery. Cook
the vegetables for 2 to 3 minutes, or until the vegetables start to wilt.
Season the vegetables with salt and cayenne. Stir in the garlic, beans, and
bay leaves. Add the water and bring the liquid up to a boil. Reduce to a
simmer and cook for 3 hours, uncovered, or until the beans are soft and
creamy. Stir the mixture occasionally and check the seasonings for salt and
cayenne. Stir in the green onions. Serve the beans with the Pan-Fried
Catfish (the recipe for which is included in this collection). This recipe
yields 8 servings.

Andouille Smothered Beans

 

[jglass]

Andouille Spoonbread


1 Tablespoon Vegetable oil
1 Pound Ground andouille or other pork sausage
1 Cup Finely chopped onions
1/2 Cup Finely chopped celery
1/2 Cup Seeded and finely chopped green bell peppers
2 Teaspoon Salt
1/4 Teaspoon Cayenne
1 Tablespoon Chopped garlic
2 Tablespoon Plus 2 teaspoons finely chopped fresh parsley leaves
1/4 Cup Chopped green onions; green parts only
1 Teaspoon Butter
4 Large Eggs; separated
3 Cup Heavy cream
1-1/2 Cup Yellow cornmeal
1/2 Cup Freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350 degrees F.

Heat the oil in a medium-size saute pan over medium-high heat. Add the
sausage and cook for 3 minutes, stirring occasionally.

Add the onions, celery, bell peppers, salt and cayenne and cook, stirring,
until the vegetables are softened, about 5 minutes.
Add the garlic and cook, stirring, for 1 minute. Remove from the heat and
stir in 2 tablespoons of the parsley and green onions. Cool the mixture for
10 minutes.
Add the butter to a large cast iron skillet. Place in the oven and melt the
butter.
Whisk the egg yolks and cream together in a large mixing bowl. Add the
cornmeal and whisk until the batter is smooth.
Fold the sausage mixture into the batter.
In another mixing bowl, whip the egg whites with an electric mixer until
very stiff and peaks form, then fold into the sausage batter.
Pour the batter into the skillet and sprinkle the top with 1/4 cup of the
cheese. Bake until is sets, about 45 minutes.
Remove from the oven and let stand for 5 minutes.
Spoon onto a serving plate and serve. Garnish with remaining cheese and
parsley.
Andouille Spoonbread
Anglaise Sauce
2 Cup Heavy cream
1/2 Cup Sugar
1 Vanilla bean; split and scraped
5 Egg yolks

In a saucepan, over high heat, whisk the cream together with the sugar and
vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the
egg yolks until thick and frothy. Temper the egg yolks by stirring just 1/4
cup of the sauce into the yolks, until incorporated. Turn the egg yolk
mixture into the sauce and stir until thoroughly blended. Return the
saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent
scorching. Remove from the heat. Strain through a fine mesh sieve. This
recipe yields 2 1/2 cups.

Anglaise Sauce
Ann Kerney's Pan Seared Squab With Rice Dressing

3 Tablespoon Olive oil
3/4 Cup Chopped yellow onions; divided
Salt; to taste
Cayenne pepper; to taste
1 Cup Basmati rice
4 Cup Chicken stock
2 Bay leaves
4 Squabs; glove boned, with
Gizzards; hearts, and livers reserved
3 Garlic cloves; crushed
3 Tablespoon Unsalted butter
1/4 Cup Chopped celery
1/2 Teaspoon Chopped garlic
1 Dash Brandy
1/4 Cup Chopped green onions; green part only
1 Tablespoon Finely-chopped fresh parsley leaves
20 Baby carrots; blanched
20 Haricot verte; blanched
1 Cup Port reduction; hot(port wine reduced by half)

Preheat the oven to 400 degrees. In a saute pan, heat 1 tablespoon of the
oil. Add 1/2 cup onions. Season with salt and pepper. Saute for 1 minute.
Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay
leaf. Bring to a simmer, cover and cook until the rice is just tender, al
dente. Remove from the heat and cool. Cut up the gizzards and hearts and
place in a sauce pan. Add 1 cup chicken stock, 1 bay leaf and crushed
garlic. Bring to a boil and simmer for 20 minutes or until tender and
strain. Clean all the livers free of veins and pat dry on paper towels. In a
saute pan, heat 1 tablespoon butter until smoking. Season the livers with
salt and pepper. Add the livers and quickly sear them on both sides. Remove
the livers from the pan and set aside. Add the remaining 1/4 cup onions,
celery and garlic to the pan. Season with salt and pepper. Using a wooden
spoon, scrape the brown particles from the pan as the vegetables wilt.
Remove the pan from the heat and add the brandy. Deglaze the pan and cook
until the alcohol burns off. Set aside and cool. In a food processor fitted
with a metal blade, combine the cooked gizzards, hearts, livers, and
vegetable mixture. Puree until smooth. Season the squabs with salt and
pepper. In a oven-proof saute pan, heat the remaining oil. When the oil is
smoking, add the squabs, skin side down, and sear for 2 minutes. Flip the
squabs over and place in the oven. Roast for about 8 minutes or until golden
and internal temperature is medium. In a large saute pan, combine the rice,
liver mixture, and remaining stock. Saute until the mixture is heated
through. Reseason if necessary. Stir in the green onions and parsley. In
another saute pan, melt the remaining butter. Add the carrots and beans.
Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat.
To serve, mound the rice in the center of each plate. Lay the squabs on top
of the rice. Arrange the vegetables around the rice. Spoon the Port
reduction sauce over the squab and serve. This recipe yields 4 servings.

Ann Kerney's Pan Seared Squab With Rice Dressing
Antipasta Platter
1 Small Japanese eggplant; sliced thin lengthwise
2 Small Carrots; peeled, and sliced into thin strips with a vegetable peeler
1 Medium Roasted red pepper; peeled, seeded, and cut into thin strips
1 Medium Roasted green bell pepper; peeled, seeded, and cut into thin strips
1 Medium Roasted yellow bell pepper; peeled, seeded, and cut into thin strips
Drizzle of olive oil
Drizzle of aged balsamic vinegar
Salt; to taste
Freshly-ground black pepper; to taste
2 Pieces Beef fillet -; (4 oz ea)
1/2 Cup Aioli
1 Cup Baby arugula
2 Ripe beefsteak tomatoes
1 Pound Buffalo Mozzarella cheese
12 Fresh basil leaves
1 Pound Prosciutto di Parma ham; thinly sliced
12 Fresh figs
1/2 Pound Parmigiano-Reggiano cheese; cut into chunks
2 Cup Assorted Italian olives

Preheat the grill. In a mixing bowl, toss the eggplant and carrots with
olive oil. Season with salt and pepper. Grill the vegetables in batches for
about 1 minute on each side. Remove from the grill. On a platter, arrange
the grilled eggplant, carrots, and peppers on one side. Drizzle with the
olive oil and balsamic vinegar. Place each fillet between two sheets of
plastic wrap. Using a meat mallet, pound the meat very thinly. Place the
meat on the second platter. Season with salt and pepper. Drizzle the meat
with the aioli. Mound the arugula in the center of carpaccio. Core and slice
the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Place
half of the tomatoes around the third platter. Slice the cheese into
1/2-inch slices. Season both sides with salt and pepper. Place the cheese on
top of the tomatoes, around the platter. Top the cheese with the remaining
tomatoes. Place the basil leaves on top of the tomatoes. Drizzle the entire
platter with the olive oil. Arrange the slices of prosciutto over the fourth
platter. Using a sharp knife, make a criss-cross cut through the core of
each fig. Arrange the figs around the prosciutto. Place the chunks of cheese
in a small bowl. Also place the olives in a small bowl. Serve all of the
platters and bowls with crusty bread. This recipe yields 6 to 8 servings.

 

[jglass]

Antipasta Platter
Apple And Custard Pie
1 Cup Flour
1 Pinch Salt
2 Tablespoon Sugar plus 1/4 cup
1/3 Cup Lard
2 Tablespoon Ice water
2 Tablespoon Butter
1 Cup Light brown sugar
1/2 Teaspoon Plus 1/8 teaspoon ground cinnamon
2 Pound Granny Smith apples; peeled, cored and sliced 1/4-inch thick
1 Cup Heavy cream
1 Egg yolk
1/2 Teaspoon Pure vanilla extract
1 Cup Sweetened whipped cream

Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour,
salt, and 2 tablespoons sugar. Add the lard and work it in with your hands
until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a
time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and
refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the
butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon
cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into
a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place
on a lightly floured surface. Roll out the dough into a circle about 12
inches in diameter and 1/8-inch thick. Gently fold the circle of dough in
half and then in half again, so that you can lift if without tearing it, and
until over the pie pan. Crimp the edges of the pastry. Brush the pastry with
the egg wash. Using a sharp knife, make a 1-inch circle in the center of the
pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the
remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard
through the hole in the pie. Place back in the oven and continue to cook for
30 minutes, or until the custard is set. Remove from the oven and cool
completely. Sprinkle the top of the pie with powdered sugar. Spoon onto
serving plates, garnish with whipped cream and serve.

Apple Mint Relish
2 Sweet red apples; eighth, cored,
And sliced into 1/4" pieces
Juice of one lemon
1/4 Cup Pineapple juice
2 Tablespoon Chiffonade fresh mint
1 Pinch Salt

In a mixing bowl, combine all of the ingredients together. Mix well.
Refrigerate until chilled. Serve with the "Crawfish And Goat's
Cheese-Stuffed Leg Of Lamb With Rosemary Jus" (the recipe for which is
included in this collection) or other similar dishes.
Artichoke And Crab Beignets With Remoulade

2 Whole artichokes
Salt
Bay leaf
1 Lemon; halved
1/2 Teaspoon Liquid crab boil
1 Tablespoon Vegetable oil
1/2 Cup Chopped onions
Salt
Cayenne
1 Teaspoon Chopped garlic
1/2 Pound Fresh crabmeat; picked for cartilage
3 Eggs; beaten
1-1/2 Cup Milk
2 Teaspoon Baking powder
3 1/4 Cup Flour
1 Dash Worcestershire sauce
1 Dash Crystal hot sauce
1 Tablespoon Chopped parsley
Solid vegetable shortening for deep frying
Creole seasoning
2 Cup Remoulade sauce; recipe follows

Trim off the stems and thorny tips of the artichoke. Put them in a deep pot
and cover with water. Add salt, bay leaf, lemon halves, and crab boil. Bring
to a boil over high heat. Reduce to medium heat and simmer until tender.
Remove and drain. Cool slightly and remove the fuzzy choke from the center.
Remove the leaves to expose the heart. Slice thinly and set aside.

Heat the oil in a skillet over medium-high heat. Add the onions. Season with
salt and cayenne. Saute the onions until soft, about 2 to 3 minutes. Add the
thinly sliced artichokes and the garlic. Season with salt and cayenne. Saute
for 1 minute. Add the crabmeat and saute for another minute. Remove and set
aside to cool.

Make a batter by combining the eggs, milk, and baking powder in a mixing
bowl. Mix well. Add the flour, 1/4 cup at a time, beating and incorporating
until all of the flour is used and the batter is smooth. Season with salt,
cayenne, Worcestershire sauce and hot sauce. Mix well. Stir in the parsley.
Add the artichoke and crab mixture to the batter and fold to mix.

Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon
at a time, into the hot oil. When the beignets pop to the surface, roll them
around with a slotted spoon in the oil to brown them evenly. Remove and
drain on paper towels. Sprinkle the beignets with Creole seasoning. Serve
with the Remoulade.

Artichoke And Crab Beignets With Remoulade
Artichoke And Spinach Dip
3/8 Cup Vegetable oil; divided
1/4 Cup Flour
2 Cup Milk
1/2 Cup Grated Parmesan cheese -; (abt 2 oz)
1/2 Cup Grated Monterey Jack cheese -; (abt 2 oz)
1 Cup Chopped onions
10 Ounce Fresh spinach; stemmed, rinsed, and chopped
2 Tablespoon Chopped garlic
2 Can Artichoke hearts; julienned
Salt; to taste
Cayenne pepper; to taste
10 Small Corn tortillas - (10 to 15); cut into fourths
Vegetable oil; for frying

Preheat the oven to 400 degrees. Preheat the fryer. Combine 1/4 cup of the
vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture
constantly for 5 to 6 minutes for a blond roux. Whisk in the milk and bring
the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the
liquid for 5 to 6 minutes, or until the liquid is thick and coats the back
of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the
sauce aside. In a saute pan, heat the remaining vegetable oil. When the oil
is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach
at a time, until all the spinach is incorporated. Add the garlic and
artichoke and saute for 2 minutes. Season the vegetables with salt and
cayenne. Remove the vegetables from the heat and turn into a mixing bowl.
Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking
pan. Bake the dip for 10 to 15 minutes, or until the top is golden-brown.
Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until
the chips are golden and crispy. Remove from the oil and drain on a
paper-lined plate. Season with salt and pepper. Serve the chips with the
dip. This recipe yields about 8 servings.

Artichoke And Spinach Dip

 

[jglass]

Artichokes Stuffed With Ricotta And Salami

1 Tablespoon Butter
4 Medium Whole artichokes; cooked until tender and cooled
1/2 Pound Fresh Ricotta cheese
1 Egg
1 Cup Grated pecorino cheese
1/4 Pound Salami; finely chopped
1 Teaspoon Finely chopped fresh parsley leaves
Salt
Freshly ground black pepper
1 Tablespoon Olive oil
1/2 Cup Fine dried bread crumbs
1/2 Cup Melted butter
27 Fat; 0 Other Carbohydrates

Preheat the oven to 400 degrees F.

Grease a shallow baking dish with butter. Slice the artichokes in half,
lengthwise (including the stem). Remove the choke. Place the artichoke
halves, heart side up, in the prepared pan. Season with salt and pepper.

In a mixing bowl, combine the ricotta, egg, pecorino, salami and parsley.
Mix well. Season with salt and pepper. Fill the cavity of each artichoke
with the cheese mixture.

In a small bowl, combine 1 tablespoon of the oil and bread crumbs. Mix well.
Season with salt and pepper. Sprinkle the bread crumbs over the cheese
mixture, pressing the crumbs firmly into the cheese. Drizzle the artichokes
with the melted butter. Place in the oven on the top rack and bake until
golden, about 15 to 20 minutes. Remove from the oven and serve hot. Garnish
with parsley.
Artichokes Stuffed With Ricotta And Salami
Asian Fondue
5 Pound Beef bones with marrow; cleaned, and soaked overnight
5 Pound Oxtails; cut small pieces
Water; to cover
2 Onions; unpeeled, halved, studded with cloves
3 Shallots; unpeeled
4 Ounce Fresh ginger piece; whole, unpeeled
8 Star anise
5 Garlic cloves
1 Cinnamon stick
5 Medium Parsnips; cut 2 chunks
Salt; to taste
Freshly-ground black pepper; to taste
1 Pound Tripe and tendons
1/2 Pound Flank steak
1/2 Pound Beef brisket

GARNISHES FOR ASIAN FONDUE
3 Green onions; sliced thinly on the bias
2 Tablespoon Cilantro chiffonade
2 Medium Onions; julienned
Salt; to taste
Freshly-ground black pepper; to taste
1 Cup Fish sauce; (nuoc mam)
1 Pound Dried rice noodles; 1/4 wide, soaked in warm water 30 minutes, drained
1 Pound Beef sirloin; sliced paper-thin
Freshly-ground black pepper
2 Cup Fresh bean sprouts
3 Fresh jalapeno peppers; julienned
2 Limes; cut into wedges
1 Bunch Chinese basil; cut chiffonade
8 Pairs of chopsticks

Place the beef bones and oxtails in a large stockpot, cover with water.
Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat
and drain. Rinse the pot and bones. Return the bones to the pot and cover
with 6 quarts of water. Bring the liquid up to a boil and skim often to
remove the foam. When the foam stops rising to the surface, add 3 quarts of
water and return to a boil. Char the onions, shallots, and ginger, directly
over a gas burner or under the broiler, about 5 to 6 minutes. Tie the
charred vegetables, star anise, garlic cloves, and cinnamon stick in a
dampened cheesecloth. Add the spice bag and parsnips to the simmering broth.
Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the
tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours
after adding the tripe, add the flank steak and brisket. For the garnishes:
In a small bowl, combine the green onions, cilantro and onions together.
Season the vegetables with salt and pepper. When the broth is ready, remove
and discard the oxtails and bones. Reserve the tripe, flank steak, and
brisket. Strain the broth into a clean pot through a strainer with a double
layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a
boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into
small pieces. In a pot of boiling water, drop in the drained noodles and
remove immediately and drain. Mound the noodles in the center of an
oversized bowl. Bring the broth to a rolling boil and ladle the broth over
the noodles. Arrange the remaining ingredients on small plates around the
bowl of broth. This recipe yields 8 to 10 servings.
Asparagus And Chicken Confit Ragu

1 Tablespoon Olive oil
1 Cup Minced onions
Salt; to taste
Freshly-ground black pepper; to taste
1 Tablespoon Chopped garlic
1 Pound Julienned chicken confit; see * Note
1 Pound Fresh asparagus; trimmed, blanched,
And cut into 2" pieces
1/2 Pound Fresh pasta sheets
1/2 Pound Smoked Mozzarella; small diced
Drizzle of white truffle oil
1 Tablespoon Chopped parsley
6 servings.

Bring a pot of salted water to a boil. In a large saute pan, heat the oil.
Add the onions. Season with salt and pepper. Saute for 1 minute. Add the
garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt
and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces.
Place the pasta in the boiling water and cook until tender, about 4 to 5
minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta
with the chicken mixture. Season with salt and pepper. Stir in cheese.
Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm.

Asparagus And Chicken Confit Ragu
Asparagus Frito Misto With Aioli & Tomato-Prosciutto Reli

1 Large Egg
2 Tablespoon Chopped garlic
Juice of two lemons
1 Tablespoon Dijon mustard
1-1/2 Cup Vegetable oil
Salt; to taste
Freshly-ground black pepper; to taste
4 Roma tomatoes; peeled, seeded, and small diced
1/4 Cup Small-diced red onions
6 Ounce Prosciutto ham; julienned
Drizzle of extra-virgin olive oil
2 Tablespoon Chiffonade of basil
1 Pound Asparagus; blanched
2 Cup All-purpose flour
2 Large Eggs; beaten
2 Tablespoon Milk
2 Ounce Grated Parmigiano-Reggiano cheese
1/2 Fat; 0 Other Carbohydrates

Preheat the fryer. In a food processor, fitted with a metal blade, combine
the egg, 1 tablespoon of garlic, lemon juice, and mustard. Season with salt
and pepper. With the machine running, in a steady stream, add the oil, a
little at a time. Process until the mixture is thick. Remove from the
processor and season with salt and pepper. Cover with plastic wrap and chill
until ready to use. In a mixing bowl, combine the remaining garlic,
tomatoes, onions, and prosciutto. Season with salt, pepper and a drizzle of
olive oil. Stir in the basil. Set aside. Season the asparagus and flour with
salt and pepper. In a shallow pie pan, whisk the eggs and milk together.
Season with salt and pepper. Dredge each spear in the seasoned flour. Dip
each spear in the egg wash, letting the excess drip off. Dredge the spears
back in the flour, coating completely. Carefully lay a couple of the spears
in the hot oil and fry until golden brown. Fry in batches. Remove the
asparagus from the oil and drain on paper towels. Season with salt and
pepper. To serve, lay the asparagus on a platter. Drizzle the aioli over the
top. Mound the relish in the center of the asparagus and garnish with the
cheese. This recipe yields 4 servings.

Servings: 4