Directions
Melt butter in 2-quart saucepan. Add potatoes. Cook 5 minutes. Add shrimp, garlic, and mushrooms. Cook until shrimp are tender. Add peas, parsley, and wine. Salt and pepper to taste. Cook for 5 minutes. Yield 4 servings.
1 (2 to 3-pound) chicken, all visible fat removed, cut into 8 pieces
1 cup finely diced onions
1 cup finely diced green bell peppers
3/4 cup finely diced celery
1 1/4 cups all-purpose flour
Vegetable oil for frying
7 cups chicken stock
1/2 pound andouille (or other good quality smoked sausage), diced into 1/4-inch cubes
1 teaspoon minced fresh garlic
2 cups hot cooked white rice
Directions
Sprinkle the chicken evenly with 1 tablespoon plus 1 teaspoon of the seasoning mix and rub it in well. Let stand at room temperature while you dice the vegetables.
Combine the onions, bell peppers and celery in a bowl and set aside.
Combine the remaining seasoning mix with the flour in a paper or plastic bag. Add the seasoned chicken pieces and shake until the chicken is well coated. Reserve 1/2 cup of the seasoned flour. Heat 1 1/2 inches of oil in a large, heavy skillet over high heat until very hot (375°F), about 6 minutes. Fry the chicken, skin side down and large pieces first, until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side. You may have to fry the chicken in batches. Drain on paper towels. Carefully pour the hot oil into a heatproof glass measuring cup, leaving some of the brown bits in the pan, then return 1/2 cup of the hot oil to the pan.
Return the pan to high heat and gradually whisk in the reserved 1/2 cup seasoned flour. Cook, whisking constantly, until the roux is dark red-brown, about 3 1/2 to 4 minutes, being careful not to let it scorch or splash on your skin. Remove the pan from the heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Place the pan over low heat and cook, stirring constantly and scraping the pan bottom well, until the vegetables are soft, about 5 minutes.
Meanwhile, bring the stock to a boil in a 5 1/2-quart saucepan or Dutch oven. Add the roux mixture by spoonfuls to the boiling stock, stirring between each addition until dissolved. Return to a boil, stirring and scraping the pan bottom often. Reduce the heat to low, stir in the andouille and garlic, and simmer uncovered for 45 minutes, stirring often.
While the gumbo is simmering, pull the cooked chicken off the bones with your fingers and set it aside. When the gumbo has cooked for 45 minutes, stir in the chicken.
Serve immediately. To serve as a main course, mound 1/3 cup cooked rice in the center of a low soup bowl, and ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 2 heaping tablespoons cooked rice in a cup and ladle about 3/4 cup gumbo on top.
Make 6 main dish or 10 appetizer servings
NOTE: When making roux, always stir or whisk quickly and constantly to avoid burning the mixture. If black specks appear in the roux as it cooks, it has burned and cannot be used. If you feel the roux is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it.
GW FINS' SAUTEED AMERICAN RED SNAPPER WITH LA POPCORN RICE, AND CRAWFISH, SHRIMP, CRABMEAT AND OYSTER ETOUFFEE
Ingredients:
4, 7-8 oz, Scaled and boneless Red Snapper Filets
1 1/2 cup Louisiana Popcorn Rice
Etouffee Ingredients:
1 lb. Butter
1 Green Pepper, diced
1 Red Pepper, diced
1 onion, diced
2 Bunches Green Onions, finely chopped
2 Tbs. Creole Seasoning
1/2 cup Water
1 Tbs. Cornstarch, dissolved in 1 Tbs. Water
1 lb. Peeled 36-40 Shrimp
1 lb. Louisiana Crawfish Tails
1 lb. Jumbo Lump Crabmeat, cleaned
1 Pint Shelled Oysters, cleaned
Method for Etouffee
1) Melt the butter in a thick bottomed pot and sweat/sauté the onions, covered, on low to medium heat for 20 minutes. Add the diced onion, add the green and red peppers and continue to cook, covered for an additional 15 minutes. Add the Creole seasoning, raise the heat and add the water and whisk in the cornstarch, stirring until the mixture boils and thickens.
2) Add the green onions, lower the heat and add the Shrimp. Cook at a simmer for 3-4 minutes, add the Crawfish Tails, return to a simmer, add the Oysters, return to a simmer, stirring regularly. Turn off the heat and add the Crabmeat. This is a rich mixture and needs to be stirred often before serving to incorporate butter.
Cook the rice according to a ratio of 1 part rice to 1/2 parts water, in a covered saucepan or a rice cooker. Basmati can be substituted.
To sauté the Snapper, season both sides with Salt and Pepper. Dust with flour. Sauté in (preferably) 2 large sauté pans, preheated on medium to heat heat in a mixture of Canola Oil and Whole Butter, skin side down until golden brown and crispy - about 3-4 minutes. Turn and continue cooking for an additional 2-3 minutes.
Lobster Butter Sauce
Ingredients
Mixing wand (almost essential for emulsifying butter this way)
1 pound salted butter cut in 1/2 inch chunks at 40 degrees
1 cup very strong lobster or shrimp stock (or 1 Tablespoon Lobster base and 1 cup water)
Method
1) Place the cold cut up butter in a small sauce pan or other metal container (the operative word is small - so the liquid and butter mixture cover the blades on the blending wand)
2) Bring the stock to a rolling boil, pour over the butter and immediately blend. Reserve at about 125 degrees in a water bath. The mixture should be creamy.
To serve dish , place a large scoop of the hot rice in the center of a preheated pasta bowl. Top with a heaping half cup of Etouffee mixture, making sure to get all seafood. Place the snapper skin side up on top of the Etouffee. Drizzle with a tablespoon of Lobster Butter. Serve immediately.
GW FINS' LOBSTER DUMPLINGS
MOUSSELINE FOR DUMPLINGS - yield about 80
Ingredients:
1 pound lean fish filets (snapper, grouper, drum, sheephead) cut in strips and almost frozen
1 each egg
2 1/2 cups heavy cream very cold
3 Tablespoons dijon mustard
2 Tablespoons Minors Lobster base ( available in seafood specialty stores )
1/2 cup diced green onion, sweated soft in 1 Tablespoon olive oil
1 Tablespoon cooked grated lobster roe ( Orange Tobiko can be substituted )
6 ounces diced cooked Maine lobster
Method:
1) Chill all equipment - grinder, if used, food processor, bowls
2) Remove any skin or bones from the fish and place it in the freezer until almost frozen.
3) Either grind or dice very finely and place in a metal bowl resting in a bowl of ice
4) Place ground fish into the chilled processor bowl, turn on , add the egg and slowly pour in the cream in a thin stream, pausing to allow the mixture to gather if needed. ( the incorporation of the cream shouldn't take over a minute or two) The finished mousseline should look a little stiffer than soft ice cream.
5) Place mousseline into an iced bowl and fold in the mustard, lobster base, cooled sweated green onion, roe or Tobiko and lobster meat
6) Reserve very cold.
Method for dumplings
Ingredients:
Mousseline
Gyoza skins ( 2 packages of 50 )
Slurry of cornstarch and water - about 1 Tablespoon of cornstarch to 2
Tablespoons water
Cornstarch to sprinkle on baking sheet
1) Place a few dumpling skins on a work surface and moisten the edges with the cornstarch and water mixture.
2) Using a pastry bag or two spoons, place about a Tablespoon of the mousseline in the center of each of the skins. Fold them together and crimp the edges in a way I can't begin to describe without showing you.
The important thing, aesthetics aside, is that they are completely sealed. Place on a baking sheet sprinkled with cornstarch. Continue until you run out of skins or mousseline. Cover with plastic wrap and reserve in the coldest part of your refrigerator. Do not freeze.
Shelf life -- MAXIMUM 48 HOURS
Lobster Butter Sauce
Ingredients
Mixing wand (almost essential for emulsifying butter this way)
1 pound salted butter cut in 1/2 inch chunks at 40 degrees
1 cup very strong lobster or shrimp stock (or 1 Tablespoon Lobster base and 1 cup water)
Method
1) Place the cold cut up butter in a small sauce pan or other metal container (the operative word is small - so the liquid and butter mixture cover the blades on the blending wand)
2) Bring the stock to a rolling boil, pour over the butter and immediately blend. Reserve at about 125 degrees in a water bath. The mixture should be creamy.
Service recipe for Dumplings
Ingredients:
6 dumplings per person
2 Tablespoons butter sauce
1/4 teaspoon grated roe or Tobiko
1 teaspoon finely diced peeled tomato
1 Tablespoon blanched shaved fennel ( blanch in lobster stock and Pernod)
1 each fennel sprig
Method:
1) Cook the wontons in briskly boiling water for 2-3 minutes
2) Ladle 2 Tablespoons lobster butter in a large preheated bowl
3) Arrange the cooked dumplings in a star shape and place the fennel in the center
4) Top with the tomato concasse and fennel sprig. Sprinkle with roe.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
3/4 cup vegetable or canola oil
1 red bell pepper, seeded and minced
3 jalapeno peppers, seeded and minced
2 habanero peppers, seeded and minced
1/2 pound linguine
kosher salt
1 tablespoon olive oil
1/4 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine or chicken stock
12 ounces cooked crawfish tails
2 tablespoon chopped fresh parsley
2 tablespoon chopped fresh chives
Emeril's Original Essence, recipe follows
1 1/2 cups heavy cream
1/2 pound lump crabmeat
3 tablespoons grated parmesan cheese
In a medium sauté pan, heat 1/4 cup of the vegetable oil and add the red bell pepper, jalapeños, and habaneros. Cook, stirring until soft, about 2 minutes. Transfer peppers and remaining vegetable oil to a blender and puree until smooth. Transfer to a small bowl and set aside.
In a large saucepan, cook the pasta in salted boiling water until al dente. Drain pasta in a colander and set aside. Reserve 1/2 cup of the pasta cooking water.
In a large (14-inch) sauté pan, heat the olive oil and 2 tablespoons of the chili oil and sauté the shallots and garlic until softened and fragrant, about 1 minute. Add the wine, crawfish, 1 tablespoon of the parsley and 1 tablespoon of the chives and cook, stirring, until wine is nearly evaporated, about 30 seconds. Season the crawfish mixture with Essence and salt to taste. Add the heavy cream and cook until reduced to a consistency thick enough to coat the back of a spoon, 3 to 4 minutes.
Add the crabmeat and parmesan cheese to the cream sauce and stir to blend. Add the drained pasta and cook, tossing to thoroughly combine, until pasta is warmed through. (Add a bit of the reserved pasta cooking water if necessary to thin sauce). Taste and adjust seasoning with more Essence, chili oil, and salt to taste.
Serve pasta in shallow wide pasta bowls, garnished with parsley and chives. Drizzle the hot chili oil around the perimeter of the pasta and serve immediately.
Yield: 4 to 6 servings
For the Emeril's ESSENCE/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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
EMERIL'S NEW ORLEANS STYLE BARBEQUE SHRIMP WITH ROSEMARY BISCUITS
Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003
2 pounds medium shrimp in their shells
1 tablespoon Essence, recipe follows
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup heavy cream
1/4 cup Barbecue Sauce Base, recipe follows
2 tablespoons unsalted butter, cut into pieces
1 recipe Rosemary Biscuits, recipe follows
Peel and devein the shrimp, leaving their tails attached. Reserve the shells, if desired, to make the shrimp stock for the Barbeque Sauce Base. Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while you make the sauce base and biscuits.
Heat the oil in a large skillet over high heat. Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes. Add the cream and Barbecue Sauce Base, reduce the heat to medium high, and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Over medium low heat, gradually whisk the butter into the sauce. Remove from the heat.
Place 2 or 3 biscuits on each plate. Divide the shrimp among the biscuits, and top each serving with the sauce. Serve immediately.
For the Emeril's ESSENCE/Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
For the Barbeque Sauce Base:
1 tablespoon olive oil
1/2 cup finely chopped yellow onions
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3 bay leaves
1 tablespoon minced garlic
3 lemons, peeled, white pith removed, and quartered
1/2 cup dry white wine
2 cups shrimp stock
1 cup Worcestershire sauce
Heat the olive oil in a medium heavy saucepan over medium-high heat. Add the onions, salt, pepper, and bay leaves and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic, lemons, and white wine and cook for 2 minutes. Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced to 1/2 cup, about 1 hour and 15 minutes.
Strain the sauce through a fine-mesh strainer into a clean container, pressing on the solids with the back of a spoon. Set aside until needed. The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.
Yield: about 1/2 cup
For the Rosemary Biscuits:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk
Preheat the oven to 450 degrees F.
Sift the dry ingredients into a large bowl. Work the butter into the flour with your fingertips or a fork until the mixture resembles coarse crumbs. Stir in the rosemary. Add 1/2 cup of the buttermilk a little at a time, using your hands to work it in just until incorporated and a smooth ball of dough forms. Add up to additional 1/4 cup buttermilk if necessary, being very careful not to overwork the dough or the biscuits will be tough.
On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and 1/2-inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits.
Place the biscuits on a medium baking sheet. Bake until golden on top and lightly browned on the bottom, 10 to 12 minutes. Serve warm.
Yield: 12 mini biscuits
BANANA CREAM PIE WITH CHOCOLATE SHAVINGS AND CARAMEL DRIZZLES
Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003
There're a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril's since Day One, and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril's they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you'd prefer.
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
For the Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
For the Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
For the Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
EMERIL LAGASSE on Tuesday's show
TENNEY FLYNN on Wednesday's show
PAUL PRUDHOMME on Thursday's show
LEAH CHASE on Friday's show
Ingredients
Seasoning Mix:
1) Melt the butter in a thick bottomed pot and sweat/sauté the onions, covered, on low to medium heat for 20 minutes. Add the diced onion, add the green and red peppers and continue to cook, covered for an additional 15 minutes. Add the Creole seasoning, raise the heat and add the water and whisk in the cornstarch, stirring until the mixture boils and thickens.
Peel and devein the shrimp, leaving their tails attached. Reserve the shells, if desired, to make the shrimp stock for the Barbeque Sauce Base. Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while you make the sauce base and biscuits.
