Every Day's a Party: Louisiana Recipes for Celebrating with Family and Friends

Overview

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.

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Overview

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.

Read More Show Less

Editorial Reviews

Publishers Weekly - Publisher's Weekly
With restaurants in New Orleans, Orlando, Fla., and Las Vegas, Nev., two shows on the Food Network and five cookbooks, Lagasse is a multimedia phenomenon. This manic, in-your-face cookbook collects Louisiana-style recipes for holidays and events, some familiar (Thanksgiving is to be celebrated with Emeril's Fried Turkey), some local (the New Iberia Gumbo Cook-Off, featuring Gumbo Ya-Ya with sausage) and some purely personal (Lagasse's parents' anniversary with his-and-hers entr es: Mr. John's Veal Chops with Smoked Gouda Cheese Macaroni and Hilda's Mahi Mahi with Seasonal Vegetables). There is no shortage of the heavy foods for which Lagasse has become famous: Andouille Corn Dogs and a Roasted Pork and French Fry Poorboy. Lagasse (who admits to being a native of Fall River, Mass.) also includes plenty of Louisiana shellfish, such as Crawfish Pies, My Way, and Marinated Crab Claws. There are nods to the trendy (Goat Cheese-Stuffed Soft-Shell Crabs with a Pecan-Pesto Butter Sauce) and the trashy (Frito Pie--basically chili poured into a bag of corn chips--and Sugared Popcorn). Desserts tend toward the goopy and cavity aching, such as his Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze. (Oct.) Copyright 1999 Cahners Business Information.
Library Journal
From popular Food Channel staple Lagasse comes a new collection that offers a reason to celebrate at least twice a month. For the expected Christmas, Easter, and anniversary parties--as well as the uniquely Louisianian events of the Shrimp Festival, Jazz Fest, and the Sugar Bowl--Lagasse, Bienvenu, and Willett (Emeril's TV Dinners) offer menus, plain and fancy. Recipes vary from simple to complex, but precise instructions enable an experienced cook in a home kitchen to produce delicious results; dishes are well seasoned but not incendiary. Photos of family and friends add to the party atmosphere but don't illustrate the recipes. Personable notes on the events and recipes will inspire the reader to throw a party of his or her own. An attractive, cohesive collection; expect demand from fans, but even those who don't go for Emeril's television style will find his fourth cookbook worthwhile.--Devon Thomas, Highland Twp. Lib., MI Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780688164300
  • Publisher: HarperCollins Publishers
  • Publication date: 9/7/1999
  • Edition description: 1 ED
  • Edition number: 1
  • Pages: 352
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.95 (d)

Meet the Author

Emeril Lagasse

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.

Biography

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned his Doctorate degree through the culinary program at Johnson and Wales University. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of seven restaurants including three in New Orleans, two in Las Vegas, and two in Orlando. In 1990, Chef Emeril opened Emeril's Restaurant in the chic Warehouse District in downtown New Orleans. Two years later, he opened Nola Restaurant in the French Quarter. In 1995, Emeril brought his "New New Orleans" cooking to Las Vegas and opened Emeril's New Orleans Fish House, located in the monumental MGM Grand Hotel. In 1998, Lagasse opened Emeril's Delmonico Restaurant and Bar in New Orleans' historic Garden District. He opened two restaurants in 1999 -- in February, he headed down to Florida to open Emeril's Restaurant Orlando at Universal Studios City Walk and in May, he opened Delmonico Steakhouse is in the Venetian Resort/Hotel/Casino. In January 2003, he opened Emeril's Tchoup Chop (pronounced chop-chop) at Universal Orlando's Royal Pacific Resort. Emeril's Restaurant Atlanta is slated to open in summer 2003.

The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. Nola has achieved the status of "Best New Restaurant" by Esquire magazine in 1993 and has been recognized nationally by Travel & Leisure, Traveler and Southern Living magazines. His third restaurant, Emeril's New Orleans Fish House was named "Best Restaurant in Las Vegas" by Zagats. In 2002, Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine. Lagasse himself has also received accolades and awards for his culinary expertise. In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year."

Chef Emeril Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1000th show with the network in 2001. He is the host of both The Essence of Emeril and Emeril Live, which reaches over 75 million homes daily. The former has been nominated for two Emmy Awards in 2001, 2002 and 2003, and was voted by Time magazine as one of the "Top 10 TV Shows" during 1996. The latter has won a Cable Ace Award for "Best Informational Series." Chef Emeril is also the food correspondent for Good Morning America and appears every Friday morning.

Lagasse is also a bestselling author. In 1993 he published the bestselling cookbook Emeril's New New Orleans Cooking which introduced his creative approach to Creole cuisine. Six other books have followed including Louisiana Real and Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, Every Day's A Party, Prime Time Emeril and the kids' cookbook, Emeril, There's A Chef in My Soup! In 2000, Lagasse's book sales exceeded two million.

In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.

Author biography courtesy of the author's official web site.

Good To Know

Emeril's self-titled NBC sitcom launched in fall 2001 but garnered poor ratings and was canceled shortly thereafter.
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    1. Hometown:
      New Orleans, Louisiana
    1. Date of Birth:
      October 15, 1959
    2. Place of Birth:
      Fall River, Massachusetts
    1. Education:
      Culinary degree, Johnson & Wales University
    2. Website:

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.

Ingredients
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

Preparation
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.

Ingredients
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

Preparation
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.

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Table of Contents

Acknowledgments viii
Introduction x
January xiv
Sugar Bowl
Twelfth Night
Oyster Festival
Emeril's Cigar Dinner
February 44
Valentine's Day
Mardi Gras
Hilda and Mr. John's anniversary
Ash Wednesday
March 86
St. Patrick's Day
St. Joseph's Day
April 122
Easter
Strawberry Festival
May 140
Mother's Day
Jazz Fest!
Crawfish Festival
June 170
Crab Festival
French Market Toma Festival
July 188
Fourth of July
August 206
Beat Party
Shrimp Festival
September 222
Festivals Acadiens
Sugarcane Festival
Pirogue Festival
October 242
Annie and Tom's Toasting Party
New Iberia Gumbo Cook-off
Halloween
Alessandro's Christening
Pepper Fest
November 276
Omelette Festival
Thanksgiving
December 294
Christmas Tree Trimming
Christmas Dinner
New Year's Eve
Louisiana Calendar of Events 326
Source Guide 330
Emeril's Restaurants and Stuff 331
Index 332
Read More Show Less

Introduction

Emeril's the kind of guy who can turn an ordinary occasion into a party, and in his latest book, he comes up with some great excuses for celebrating. From bona fide holidays like New Year's and Thanksgiving to Louisiana festivals including Jazz Fest, Mardi Gras, Shrimp Festival, and the Sugar Bowl to his very own occasions -- "Emeril's Cigar Dinner," "Hilda and Mr. John's Anniversary" (they're Emeril's mom and dad) -- Emeril offers menus, recipes, and festive ideas to turn each celebration into a truly special occasion. Every Day's a Party will show all of Emeril's many fans how to put a little Bam! into entertaining.
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Recipe

Chunky Garden Gazpacho

Gazpacho, a cold tomato-based soup, originated in the Andalusia region of southern Spain. Creole tomatoes give it an extra zip and sometimes I add boiled shrimp or chunks of cooked lobster to it when serving. Marcelle tells me that she serves the soup often during the summer in big wine glasses and splashes in vodka right before she brings it out -- a kind of Bloody Mary soup, if you will. Gazpacho will keep in the refrigerator as long as a week.

One 6-ounce can tomato juice
4 cups chopped vine-ripened tomatoes
2 cups chopped yellow onions
2 cups chopped celery
2 tablespoons chopped garlic
2 cups chopped assorted green, red, and yellow bell peppers
2 cups peeled, seeded, and chopped cucumbers
1/4 cup loosely packed chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions or scallions (green part only)
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all of the ingredients in a large mixing bowl and stir to mix well. Chill for at least 6 hours before serving.

Makes about 14 servings.


Shrimp Stew

Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state, and, of course, is a popular item served at the Shrimp Festival. Old-time cooks garnished the stew with chopped hard-boiled eggs, which I think is a nice touch.

If you can, purchase the shrimp with the heads and shells intact so that you can use them to make a stock, but in a pinch you can substitute 1 quart chicken broth.

2 pounds medium-size shrimp, shells and heads on
6 cups water
1 medium-size yellow onion, quartered
2 bay leaves
1 tablespoon plus 1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup bleached all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set the shrimp stock aside.

Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes. Add the chopped onions, bell peppers, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1-1/2 hours.

Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.

The stew can also be served over white rice.

Makes about 6 servings.


Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze

Bundt pans are tube pans with fluted sides. Felicia found some 1-cup Bundt pans to make these chocolate cakes so that picnic guests could each have their very own. They can be packed in an airtight container to put in the picnic basket.

2 tablespoons plus 1/4 pound (1 stick) unsalted butter
2 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup granulated sugar
2 large eggs
4 ounces unsweetened baking chocolate, melted
1 teaspoon pure vanilla extract
1/3 cup milk
2 cups peanut butter chips

For the Glaze:
1/2 cup unsweetened cocoa powder
1 cup confectioners' sugar
2 to 3 tablespoons milk

Preheat the oven to 350 °F. Grease 6 individual 1-cup Bundt pans with 2 tablespoons of the butter.

Into a small mixing bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.

In a large mixing bowl, cream together the remaining 1/4 pound (1 stick) butter and the granulated sugar using an electric mixer fitted with the paddle attachment set on medium speed. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and vanilla and beat to mix. Add the flour mixture 1/2 cup at a time, alternating with the milk beating until everything is incorporated.

Fill each tin about half full with the batter. Place some of the peanut butter chips in the center of the batter in each cup, then pour in the remaining batter to fill the tins. Bake until the cakes set, 18 to 20 minutes. Remove from the oven and let cool on wire racks, then flip out of the tins.

In a small mixing bowl, combine the cocoa powder, confectioners' sugar, and as much of the remaining milk as needed to whisk into a smooth glaze. Set the cakes on a wire rack and spoon equal amounts of the glaze over them. Allow the glaze to set before serving.

Makes 6 individual cakes.

Recipes from Every Day's a Party, copyright © 1999 Emeril Lagasse. All rights reserved.

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Sort by: Showing all of 12 Customer Reviews
  • Anonymous

    Posted February 1, 2001

    The ultimate party cookbook

    I was very impressed with the recipes in this book. I am a fan of Emeril's and love the way that he makes cooking so fun. This book is another success in Emeril's attempt to share his love of cooking in his 'in your face' 'BAM' style.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 23, 2001

    He's the best

    BAM. This book is great, and is really simple too. I think anyone looking for a new cookbook should give this one a try. I loved it!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 17, 2000

    superb

    Think on you can arrange a feast all by yourself? Think again. What was once a small get together could now be turned into a bountiful masterpiece!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 6, 2000

    I love Emeril..

    He is one cool cooker.

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  • Anonymous

    Posted May 26, 2000

    and that's how easy it is

    emeril does it again. this new book is fantastic. the recipes are simple, delicious, and fun. go out and kick it up a notch.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 2, 2000

    The Party's hangover

    Just reading this book gave me a hangover. The odious Emeril Lagasse has once again provided us with a handbook for homemade indigestion. This book is loaded with recipes that are hardly authentic or accurate. Emeril's overblown self-promotion is blatant and annoying. Save your money

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  • Anonymous

    Posted March 22, 2000

    The Best!!

    The best collection of recipes to throw a PARTY!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 10, 2000

    kickin' up is not all

    I LOVE EMERIL LAGASSE'S FOOD AND SYLE-WOULD RECOMMEND THIS BOOK TO ALL THOSE WHO WOULD LOVE TO SPICE THE WEEKLY CHICKEN-N-POTATOE'S DISH BAM! BAM! THANKS EMERIL

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  • Anonymous

    Posted February 4, 2000

    Best Book Ever Read

    I love this book because Emeril is wonderful

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  • Anonymous

    Posted December 28, 1999

    The Bam Man Does It Again!!!!!!

    Yes, Emeril has done it again and come up with a bestseller. I am one of his biggest fans and have made almost all of the recipies in 'Louisiana Real & Rustic' and I just got this book for Xmas and have already tried some dishes. You have got to buy this book. As Emeril says, 'We're not making rocket ships here'. None of his recipies are hard at all. You will not be sorry if you buy this book.

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  • Anonymous

    Posted December 9, 1999

    L Gatsby? Certainly not the greatest...

    Trust the majority of the reviewer's, not the one's that can't think of book titles for their own endeavors or cook either. Like any cookbook Emeril has provided us with in the past, this is another sure winner. Whether you want mild or wild, Emeril provides it all. My family and friends (as I) begin to drool at just the thought of experiencing one of his dishes. Party or mealtime, you can't go wrong with the Master. Go Emeril go!

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  • Anonymous

    Posted November 19, 2008

    No text was provided for this review.

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