Recipe Courtesy of Emeril Lagasse
6 flour tortillas, cut into eighths
Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and
garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro
Yield: 4 servings
Beefy Nachos
6 corn tortillas, cut into eighths
Oil for frying
1 tablespoon olive oil
1 pound lean ground beef
1 cup minced onions
Salt and cayenne
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 pound grated Cheddar cheese (about 1 cup)
1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tablespoon chopped cilantro
Difficulty: Easy
Recipe courtesy Emeril Lagasse
Dough:
1 cup warm water
Topping:
1 tablespoon olive oil
Heat 1 cup of water to 110 degrees F. In a large mixing bowl, whisk together the water, yeast, 1 tablespoon olive oil, and salt until the yeast is dissolved. Add 1 1/2 cups flour to the yeast mixture, mixing by hand until all the flour is incorporated and no lumps remain. Continue adding flour 1/4 cup at a time working the dough by hand after each addition until all the flour is incorporated, yet the dough remains slightly sticky.
Lightly oil a large mixing bowl with the remaining 1/2 teaspoon olive oil. Place the dough in the oiled bowl and turn to coat with olive oil. Cover the bowl with plastic wrap and set in a warm, non-drafty place. Allow the dough to rise until nearly double in size, about 1 hour.
Remove the dough from the bowl and briefly work by hand, separating into 2 equal sized discs. Place the dough on a lightly greased sheet pan, cover with plastic wrap, and set in a warm, non-drafty place to rest for 15 minutes, or until ready to use.
Preheat the oven to 500 degrees F.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the mushrooms and sauti just until their juice has evaporated, stirring from time to time, about 4 minutes. Remove from the heat and cool.
With your hands, gently stretch 1 dough disc to a 6-inch round. Place the dough round on a lightly greased baking sheet, and pat out to a 10 to 12-inch round, about 1/8-inch thick. Repeat with the remaining dough disc. Top each piece of dough with half of the mushrooms, half of the proscuitto, and 1 tablespoon of truffle oil. Sprinkle the cheeses over the mushrooms, and bake until the dough is brown and the cheese is bubbly, about 15 minutes, switching the pans between racks after 7 minutes. Serve immediately.
Yield: Makes 2 (10-inch) pizzas
Three Cheese Pizza
1 package active dry yeast (2 1/4 teaspoons)
1 tablespoon plus 1 1/2 teaspoons extra virgin olive oil
1 teaspoon salt
3 cups all-purpose flour
6 ounces exotic mushrooms, such as chanterelle, shiitake or wood ear, rinsed well, dried and thinly sliced
1 1/4 cups thin strips prosciutto (about 4 ounces)
2 tablespoons white truffle oil
6 ounces soft mild goat cheese such as Montrachet, crumbled (about 3/4 cup)
6 ounces Fontina, grated (about 3/4 cup)
3 ounces thinly sliced Teleme cheese
Prep Time: 2 hours
Cook Time: 7 minutes
Recipe courtesy Emeril Lagasse
1/2 cup heavy cream
In a medium bowl, beat the cream until soft peaks just start to form. Add the confectioners' sugar and beat to soft peaks. Set aside.
In a pot or heatproof pitcher, combine the coffee, sugar, and liqueurs, and stir until the sugar is dissolved. Divide among 4 stemmed mugs and top with the whipped cream. Sprinkle the cream lightly with cocoa powder, and serve immediately with a straw in each mug.
Yield: 4 servings
Emeril's Kicked-Up Coffee Drink
2 teaspoons confectioners' sugar
2 1/2 cups freshly brewed strong coffee
2 tablespoons sugar
1/4 cup walnut liqueur
1/2 cup chocolate liqueur
1/4 cup coffee liqueur
Sweetened cocoa powder, garnish
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Recipe courtesy Emeril Lagasse
1/2 cup hoisin
In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
Preheat a grill.
Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.
Yield: 2 hungry-cowboy servings, or 4 regular-folks servings
Emeril's "Paniolo" (Hawaiian Cowboy) Steak
1/4 cup tamari
1/4 cup mirin or dry sherry
1/4 cup green onions
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced Hawaiian peppers or chile paste
2 (1-pound) rib-eye steaks
1 tablespoon light brown sugar
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 tablespoons Emeril's Original Essence, recipe follows
1 tablespoon crushed Szechwan peppercorns
Prep Time: 12 minutes
Cook Time: 20 minutes
Difficulty: Medium
Recipe Courtesy of Emeril Lagasse
2 1/2 tablespoons paprika
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Emeril's Creole Seasoning (Essence)
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme