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Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
     

Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril

by Steven Freeman (Photographer), Emeril Lagasse
 

Hey, this isn't your regular TV dinner. We're not talkin' Salisbury steak with lima beans and corn.

We're talkin' Emeril's TV Dinners . . . so buckle your seat belt because this is the book that fans of Emeril Live and Essence of Emeril have been waiting for. Emeril Lagasse is kickin' it up a notch with a collection of his very favorite

Overview

Hey, this isn't your regular TV dinner. We're not talkin' Salisbury steak with lima beans and corn.

We're talkin' Emeril's TV Dinners . . . so buckle your seat belt because this is the book that fans of Emeril Live and Essence of Emeril have been waiting for. Emeril Lagasse is kickin' it up a notch with a collection of his very favorite recipes from both shows.

Product Details

ISBN-13:
9780061871696
Publisher:
HarperCollins Publishers
Publication date:
05/05/2009
Pages:
288
Product dimensions:
6.90(w) x 9.10(h) x 0.70(d)

Read an Excerpt

Emeril's TV Dinners
Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril

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. Cover and 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.

Emeril's TV Dinners
Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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.

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