EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 4 open-faced Sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
- Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.
JAN BIRNBAUM'S NEW ORLEANS-STYLE BABYBACK BEER RIBS
Steps:
- Spice Rub Mix: Mix together all ingredients.
- Ribs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.
- Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes.
- Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.
- Take the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.
- Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.
- Blend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice.
- Bring sauce to grill and brush on ribs for the last half hour of grilling.
CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS
Provided by Emeril Lagasse
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 400 degrees F.
- In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
- In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
- Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
- To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
More about "nola rib eye sandwich recipes"
ASTRAY RECIPES: NOLA RIB-EYE SANDWICH
Web Season the rib-eye with olive oil and Emeril's Essence. In a saute pan, saute the steaks for 4 minutes on each side for medium-rare. For the potatoes: In a sauce pot, bring the …
From astray.com
From astray.com
NOLA RIB EYE SANDWICH | EMERILS.COM
Web Nola Rib Eye Sandwich Yield: 4 sandwiches Ingredients 16 new or small red potatoes, quartered Salt 1 cup heavy cream 1/4 pound (1 stick) unsalted butter 1/2 cup Roasted …
From emerils.com
From emerils.com
NOLA RIB-EYE SANDWICH - EMERILS.COM
Web 4 (10 ounce) ribeye steaks; 2 tablespoons olive oil; Essence; 16 small red potatoes, quartered; 1 cup heavy cream; 1/2 pound unsalted butter; 1/2 cup roasted garlic puree
From emerils.com
From emerils.com
THE 15 BEST PLACES FOR RIBS IN NEW ORLEANS - FOURSQUARE
Web Aug 17, 2023 Try the Apple Bobber. Jennifer Gelman: Great farm to table restaurant. Must try the alligator bites and the pork ribs. Alice: Fried alligator, roasted oysters, pork …
From foursquare.com
From foursquare.com
FINE DINING NEW ORLEANS | RIB ROOM | OMNI ROYAL ORLEANS
Web Rib Room. 621 St. Louis Street. New Orleans, Louisiana 70130. (504) 529-7045. ribroomneworleans.com. FOLLOW US. Hours of Operation. The restaurant is serving …
From omnihotels.com
From omnihotels.com
NOLA RIB EYE SANDWICH RECIPE - COOKEATSHARE
Web 1. Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce the heat to medium, and cook till fork tender, 8 to 10 min. Preheat over 375 degrees.
From cookeatshare.com
From cookeatshare.com
NOLA RIB-EYE SANDWICH | BOTTOMLESS BITES
Web Ingredients. 1 cup flour; 1 cup heavy cream; 1 medium-size red onion, thinly sliced and separated into rings; 1 tablespoon black pepper; 1 tablespoon cayenne pepper
From bottomlessbites.com
From bottomlessbites.com
NOLA RIB-EYE SANDWICH RECIPE | EMERIL LAGASSE | FOOD NETWORK
Web Get Nola Rib-Eye Sandwich Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
THE DAILY MEAL
NOLA RIB EYE SANDWICH - EMERILS.COM
Web Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce the heat to medium, and cook until fork tender, 8 to 10 minutes.
From emerils.com
From emerils.com
NOLA RIB-EYE SANDWICH | EMERILS.COM
Web 16 new or small red potatoes, quartered; Salted water; 1 cup heavy cream; 1 stick of butter; 1/2 cup roasted garlic puree; Salt; Freshly ground white pepper
From emerils.com
From emerils.com
FUNKY SANDWICHES | THE ESSENCE OF EMERIL | FOOD NETWORK
Web Recipes Season 23, Episode 62 Funky Sandwiches NOLA Rib-Eye Sandwich, Smoked Salmon, Squaquerone Cheese, Red Onion & Arugula Sandwich, Grilled Vegetable …
From foodnetwork.com
From foodnetwork.com
NOLA RIB-EYE SANDWICH – WE LOVE GOD!
Web 4: Steaks, rib-eye – 10 oz ea: 2: T: Olive oil: Emeril's Essence, see * Note: 16: Red potatoes, quartered: 1: c: Heavy cream: 1/2: lb: Unsalted butter: 1/2: c ...
From welovegod.org
From welovegod.org
NOLA RIB-EYE SANDWICH RECIPE - COOKING INDEX
Web Season the rib-eye with olive oil and Emeril's Essence. In a saute pan, saute the steaks for 4 minutes on each side for medium-rare. For the potatoes: In a sauce pot, bring the …
From cookingindex.com
From cookingindex.com
TERIYAKI RIB-EYE STEAK DELIVERS A LIGHTNING-FAST DINNER ON A ... - MSN
Web Oct 17, 2023 Lower the heat to medium-high. Add the onion, garlic, and jalapeno to the pan. Cook, stirring, for 3 to 5 minutes, or until the vegetables begin to soften. Add the …
From msn.com
From msn.com
NOLA RIB-EYE SANDWICH - BIGOVEN
Web Nola Rib-Eye Sandwich recipe: Try this Nola Rib-Eye Sandwich recipe, or contribute your own. Add your review, photo or comments for Nola Rib-Eye Sandwich. American Main …
From bigoven.com
From bigoven.com
THE BEST RESTAURANTS IN NEW ORLEANS - THE NEW YORK TIMES
Web Oct 16, 2023 With Neil McClure in the kitchen, the steaks have never been better. Pro tip: Start your meal down the block, at the oyster bar at Pascal’s Manale, the workplace of …
From nytimes.com
From nytimes.com
NOLA RIB-EYE SANDWICH - BIGOVEN
Web 1 c Heavy cream 4 lg Hoagie buns 2 tb Parsley Freshly-ground white pepper; 1 c Season ed flour Servings INSTRUCTIONS * Note: See the "Emerils Essence Information" recipe …
From bigoven.com
From bigoven.com
THE 25 BEST RESTAURANTS IN PHILADELPHIA - THE NEW YORK TIMES
Web 1 hour ago For something more substantial, the whole branzino with tomato and ginger for two should fit the bill — and feeds at least four. Few restaurants give as much flavorful …
From nytimes.com
From nytimes.com
NOLA RIB-EYE SANDWICH RECIPE | EAT YOUR BOOKS
Web Save this NOLA rib-eye sandwich recipe and more from Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril to your own online …
From eatyourbooks.com
From eatyourbooks.com
NOLA RIB-EYE SANDWICH - EMERILS.COM
Web 16 new or small red potatoes, quartered; Salted water; 1 cup heavy cream; 1 stick of butter; 1/2 cup roasted garlic puree; Salt; Freshly ground white pepper
From emerils.com
From emerils.com
NOLA RIB-EYE SANDWICH | EMERILS.COM
Web 1 red onion, sliced into thin rings 1/2 cup Crystal hot sauce 1 cup seasoned flour 1 cup Worcestershire Sauce 4 large hoagie buns 2 tablespoons parsley Zap Potato Chips, or …
From emerils.com
From emerils.com
You'll also love