CHICKEN DELMONICO
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 33
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
- Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
- Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
- Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
- Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
- Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
- To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- 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. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
- Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole.
EMERIL LAGASSE'S DELMONICO POTATOES
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 is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
MASHED POTATOES
Steps:
- Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
MA'S DELMONICO POTATOES
This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.
Provided by davianng
Categories Potato
Time 1h30m
Yield 4 quarts, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 4 quart casserole.
- Shred cheese.
- Melt butter in saucepan.
- Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
- Cook, stirring with whisk constantly, until bubbly.
- Add milk and continue stirring until mixture starts to become thick.
- Begin adding shredded cheese by the handful, stirring all the while.
- Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
- Pour cheese sauce over potatoes.
- Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.
DELMONICO POTATOES
Delicious version of potato side dish. Found this old newspaper clipping in my mother's recipe file. Have been making this ever since. Key is not substituting boiled potatoes.
Provided by closet chef in ma
Categories Potato
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake potatoes in a preheated oven at 450 for 1/2 hour or until done. Peel thinly and dice. (I just make cuts and scoop out in squares) Place in an ovenware dish with cream and butter. Add seasonings. Cook on top of stove for 5 to 10 minutes until it thickens. Sprinkle with cheese and place under the broiler for 3-4 minutes. Serve.
Nutrition Facts : Calories 401.1, Fat 27.4, SaturatedFat 17.2, Cholesterol 87, Sodium 498.6, Carbohydrate 30.4, Fiber 2.5, Sugar 1.4, Protein 9.9
DELMONICO POTATOES
This is another side-dish that my 90 year old former neighbor, Nell, used to bring to our alley party/potlucks.
Provided by Toby Jermain
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
- Heat cream and milk in a medium saucepan.
- Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
- Heat and stir until cheese is melted and mixture is creamy.
- Pour cheese mixture over potatoes.
- Do Not Stir!
- Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
- This recipe may be prepared ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 539.8, Fat 29.1, SaturatedFat 18, Cholesterol 98.2, Sodium 351.1, Carbohydrate 54.5, Fiber 5.5, Sugar 6.4, Protein 17.6
DELMONICO POTATOES
This recipe was made famous at delmonco's the first full service restaurant in the United states which was in New York city and also made famous for their steaks.
Provided by GingerlyJ
Categories Potato
Time 35m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux. Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees F. (205 degrees C.) until cheese is golden brown.
Nutrition Facts : Calories 680.4, Fat 39.4, SaturatedFat 24.5, Cholesterol 122.1, Sodium 320.3, Carbohydrate 68.5, Fiber 7.4, Sugar 3, Protein 16
More about "emeril lagasses delmonico potatoes recipes"
CREAMED SPINACH | EMERILS.COM
From emerils.com
RECIPES | EMERILS.COM
From emerils.com
OVERSTUFFED TWICE-BAKED POTATOES RECIPE - FOOD & WINE
From foodandwine.com
SCALLOPED POTATOES | EMERILS.COM
From emerils.com
CHICKEN DELMONICO RECIPE | EMERIL LAGASSE | COOKING …
From cookingchanneltv.com
DELMONICO POTATOES RECIPE | EMERIL LAGASSE | COOKING …
From cookingchanneltv.com
Cuisine AmericanCategory Side-DishServings 6-8Calories 240 per serving
FROM EMERIL'S KITCHENS: FAVORITE RECIPES FROM EMERIL'S RESTAURANTS
From amazon.ca
Reviews 191Format HardcoverAuthor Emeril Lagasse
'EMERIL'S DELMONICO': A CLASSIC TAKE ON CREOLE : NPR
From npr.org
CHICKEN DELMONICO RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
EMERIL LAGASSES DELMONICO POTATOES RECIPES RECIPE
From food-recipe.info
EMERIL LAGASSE'S DELMONICO POTATOES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DELMONICO POTATOES : EMERIL LAGASSE : FOOD NETWORK | RECIPES, …
From pinterest.com
EMERIL'S DELMONICO - EMERIL'S RESTAURANTS
From emerilsrestaurants.com
WHAT IS EMERIL LAGASSE MOST FAMOUS DISH? - SELECTED RECIPES
From selectedrecipe.com
DELMONICO POTATOES | EMERILS.COM
From emerils.com
You'll also love