Emeril's TV Dinners
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Emeril's TV Dinners

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by Emeril Lagasse, Marcelle Bienvenu, Pam Hoenig, Felicia Willett, Brian Smale
     
 

Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.

It's all here — from cooking up Fall River memories

Overview

Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.

It's all here — from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.

Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad.

Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig —- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.

Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Editorial Reviews

Library Journal
Lagasse's cooking series on the TV Food Network have become incredibly popular, making him one of the best-known chefs today. Enthusiastic (not to say over the top), talented, and full of energy, Lagasse recently opened his third restaurant in New Orleans; he has another restaurant in Las Vegas, and he's written several other cookbooks, including Emeril's Creole Christmas (LJ 11/15/97). His latest book includes favorite recipes from the series Emeril Live and Essence of Emeril, gathered in chapters such as "Pork Fat Rules," "Singin' Sweets," and "Emerilized Starters." Sure to be in demand, this is recommended for all cookbook collections.

Product Details

ISBN-13:
9780688163785
Publisher:
HarperCollins Publishers
Publication date:
09/28/1998
Pages:
288
Product dimensions:
7.00(w) x 9.25(h) x 0.76(d)

Read an Excerpt

Essence

Makes about 1-1/2 Cups

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons Cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.


Caramelized Salmon with Cilantro Potato Salad

Makes 8 servings

Salmon and potatoes are two of my favorite things—served separately or together, I love 'em. I like the idea of caramelizing certain foods. It looks good and tastes fabulous. Be forewarned: when you put the sugarcoated fish in the pan, it's going to smoke up the kitchen and maybe set off your smoke alarm! Get your windows open and your kitchen fan on.

The pungent fragrance and the bright green leaves of the cilantro give a lot of bam to the combination.

1 cup Emeril's Mayonnaise
1/4 cup chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
Salt and freshly ground black pepper to taste
2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
4 salmon fillets (about 4 ounces each), cut In half crosswise
1 cup sugar
2 tablespoons olive oil
Sprigs of fresh cilantro and parsley

In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Coverand refrigerate for 1 hour.

Season each salmon fillet with salt and pepper, then dredge each in the sugar, tapping off any excess. Heat the olive oil in a large saute pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.

To serve, place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.

Meet the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

Brief Biography

Hometown:
New Orleans, Louisiana
Date of Birth:
October 15, 1959
Place of Birth:
Fall River, Massachusetts
Education:
Culinary degree, Johnson & Wales University
Website:
http://www.emerils.com

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Emeril's TV Dinners 4.5 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
This was my first 'taste' of Chef Emeril Lagasse's recipes. What a wonderful experience! This book presented not only some Southern cuisine but the recipes are not so difficult to make at home! This book is a must!
Guest More than 1 year ago
This book it is the best tool that everyone should have at home for the best cooking ever. I finally found a easy way to cook with the best technique and have a great flavor at home. Thanks Emiril I love you!!! Happy Happy Happy
Guest More than 1 year ago
EMERIL YOU ARE THE BEST AND THE GREATEST..... AND YOUR BOOK IS WONDERFUL, I KNOW IT REALLY TAKES A WARM, LOVING, PERSON TO FEEL THE WAY YOU DO ABOUT COOKING. I HAVE A CO-WORKER WHO REALLY NEEDS SOME HELP SHE IS GETTING MARRYING IN FOUR WEEKS AND HER CATER HAS LEFT THE STATE WITH HER MONEY AND FOOD FOR 125 PEOPLE. I BELIEVE THAT SOMEONE LIKE YOU WITH A SPECIAL LOVE FOR PEOPLE AND FOOD WOULD NOT WANT TO SEE HER SPECIAL DAY GO DOWN THE DRAIN. LOVE DAPHNE DAVIS SMYRNA, GEORGIA