EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
BACON BRAISED GREEN BEANS
Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)
Provided by Emeril Lagasse
Categories side-dish
Time 32m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
- Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
- Remove from the heat and transfer the beans to a serving dish or small platter.
EJ'S SIMPLE OVEN-BBQ RIBS
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
- Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
- Preheat a grill to medium-high (or leave the oven on).
- Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
- Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.
EMERIL'S OSSO BUCO - EMERIL LAGASSE
If you don't have Roma tomatoes handy, you can substitute with a small can of whole tomatoes or 2 tbsp tomato paste.
Provided by Cristina Barry
Categories Poultry
Time 2h40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pot, add the olive oil. Season both sides of the veal shanks with Creole seasoning.
- Add the seasoned veal shanks to the oil.
- Brown the shanks on both sides, about 5 minutes per side.
- Add the celery, carrots and onions.
- Season with salt and pepper.
- Saute for 5 minutes.
- Add the tomato, rosemary and thyme.
- Add the red wine.
- Add 2 1/2 cups of stock to cover the veal.
- Bring to a boil.
- Reduce to a simmer and cover.
- Simmer for 1 1/2 to 2 hours, until the meat is very tender.
- Season to taste.
- Serve with rice.
- Garnish with parsley and Creole seasoning.
Nutrition Facts : Calories 1182.2, Fat 39.6, SaturatedFat 7.4, Cholesterol 180.4, Sodium 717.8, Carbohydrate 109.8, Fiber 5.1, Sugar 13.6, Protein 60.1
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