Every Day's a Party: Louisiana Recipes for Celebrating with Family and Friendsby Emeril Lagasse
Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is/b>/b>
Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recipes and Emeril's signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration.
You've never had this much fun on President's Day.
- HarperCollins Publishers
- Publication date:
- Edition description:
- 1 ED
- Product dimensions:
- 8.00(w) x 8.00(h) x 0.95(d)
Read an Excerpt
Hot-Sauced Fried Chicken
Makes 6 to 8 servings
A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great.
1 fryer (about 4 1/2 pounds), cut into 10 pieces
1/2 cup hot sauce
1/2 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable oil
2 cups bleached all-purpose flour
1 tablespoon Creole Seasoning
Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.
Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 F.
Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.
Sweet Potato Chocolate Bars
Makes 2 Dozen Bars
As if you need a dessert for a halloween party, what with all the trick-or-treat candy that ends up at the house. Mr. Lou, the pastry chef at Emeril's, says these chocolate and sweetpotato bars are a must.
1 1/2 pounds medium-size sweet potatoes
1 tablespoon vegetable oil
3/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1 teaspoon pure vanilla extract
3 large eggs
3 cups milk
2 1/2 cups graham cracker crumbs
2 cups pecan pieces
3/4 cup (1 1/2 sticks) unsalted butter, melted
8 ounces semisweet chocolate morsels
Preheat the oven to 375 F.
Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
Lower the oven temperature to 350 degrees F.
Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.
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.
- New Orleans, Louisiana
- Date of Birth:
- October 15, 1959
- Place of Birth:
- Fall River, Massachusetts
- Culinary degree, Johnson & Wales University
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