Top Rated Emeril Lagasse Recipes

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Chef #394846
Emeril Lagasse, 2002
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www.epicurean.com
1. Preheat oven to 400 degrees F. 2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. SautT for about 8 minutes, or until golden and wilted. Add the tomatoes and cook ...
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cookiedog
Perfect use for strawberries!
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ratherbeswimmin'
My dear husband makes this recipe and it is my very favorite clam chowder. From Emeril Lagasse.
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mersaydees
This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.
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Lennie
Creton is a french-canadian specialty; this type of
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Dee514
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted
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Tish
Emeril suggest that if you buy and extra pumpkin and puree it you will have the most fantastic cheesecake for the holidays. Sounds amazing!
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Sharon123
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!
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MicheleE
Very tasty meatloaf using ground turkey. From the Oct 2010 issue of Everyday Food magazine. I wanted to add it to my cookbook here so I am re-posting.
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Ms. DMAC
This is really great for a cold night! I just substitute ground beef if I don't have ground lamb.
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Amber Dawn
Made this tonight for my
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