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Prime Time Emeril: More TV Dinners from America's Favorite Chef

Overview

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.

Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television — ...

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Prime Time Emeril: More TV Dinners From America's Favorite Chef

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Overview

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.

Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television — more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril.

Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.

From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid — recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.

Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou's Chocolate Praline Pie.

So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.

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Editorial Reviews

From Barnes & Noble
Just like a good jambalaya, mega-chef Emeril Lagasse is essentially indescribable. Each has to be experienced to be appreciated. Who could reduce Emeril's spicy blend of New England feistiness, New Orleans eclecticism, and European gourmet training into mere words? Or do justice to his telegenic showmanship or his winning brashness? (Who else would have the brilliant audacity to title a chapter "Pork Fat Still Rules!"?) What makes Emeril Lagasse and Emeril Lagasse cookbooks so engaging is that he projects the robust conviviality of life into what you had imagined was your hot, dreary kitchen. The recipes are inviting, diverse, and well presented. And, let us not forget, astonishingly tasty.
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Product Details

  • ISBN-13: 9780060185367
  • Publisher: HarperCollins Publishers
  • Publication date: 9/28/2001
  • Edition description: 1 ED
  • Pages: 304
  • Sales rank: 1,444,889
  • Product dimensions: 7.20 (w) x 9.20 (h) x 0.90 (d)

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.

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

Emerilized Pilau

Makes 6 to 8 servings

Pilau and pilaf are first cousins! This dish, which can be rice- or bulghur-based, originated in the Near East. You begin by first browning the rice in butter or oil before adding water or stock. The dish can be variously seasoned and usually contains cooked chopped vegetables, meats, seafood, or poultry. It's easily prepared and can accompany a variety of foods. You'll really be surprised at how versatile it is. Be creative and add whatever chopped vegetables - like yellow squash, zucchini, eggplant, green beans - you've got on hand, or whatever suits your fancy. The important thing is the proportion of liquid to rice.

1 1/2 tablespoons unsalted butter
1/4 pound boiled ham, diced
1 1/2 cups finely chopped yellow onions
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 cups long-grain white rice
1/2 cup finely chopped green onions (green and white parts)
1/2 cup seeded and chopped tomatoes
2 teaspoons finely chopped garlic
1/2 cup frozen peas
3 1/2 cups Chicken Stock (page 2) or canned low-sodium chicken broth
  1. Preheat the oven to 325 degrees F.
  2. Melt the butter in a large ovenproof saucepan over medium-high heat. Add the ham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leaves and cook, stirring often, until the vegetables soften, about 4 minutes. Add the rice and stir to coat. Add the green onions, tomatoes, and garlic and cook, stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bring to a boilover high heat.
  3. Remove the pan from the heat and cover tightly with aluminum foil. Bake until the rice is tender and the liquid is absorbed, about 30 minutes.
  4. Remove from the oven and let stand, covered, for 10 to 15 minutes. Remove the bay leaves.
  5. Before serving, fluff the rice with a fork.

Mississippi Mud Cake

Makes 1 Cake

This Southern classic combines coffee, bourbon, and chocolate for a delicious crowd-pleaser. For you chocolate lovers who may have watched our show on chocolate, this is a very simple cake to make. Top yours with some homemade ice cream - vanilla's my favorite.

1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup bourbon
1 1/2 cups strong brewed coffee, cooled
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
  1. Preheat the oven to 275 degrees F.
  2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
  3. Sift the flour with the baking soda and salt into a bowl, and set aside.
  4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.
  5. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
  6. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)
  7. Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.

Prime Time Emeril. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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Recipe

Bamburgers
Makes 4 servings

I think you probably know from watching the television show that I'm a real beef man. These are he-man burgers that I loved featuring on a Fourth of July show! You want to really kick these up and make them "Big Bamburgers"? Use homemade condiments, like Mayonnaise (page 12), or the Creole Remoulade Sauce (page 103). Or even drizzle a bit of Barbecue Sauce (page 229) over these before you add the cheese. Now you're cookin'!

1 pound ground sirloin beef
1 tablespoon prepared horseradish
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices Havarti cheese (about 2 ounces each)
4 onion or kaiser rolls, split in half
2 tablespoons unsalted butter, at room temperature
Your favorite burger condiments, such as mayonnaise, mustard, sliced red onions, and ketchup

  1. Preheat a gas or charcoal grill or heat a large skillet over medium-high heat.
  2. Combine the beef, horseradish, garlic, salt, and pepper in a medium mixing bowl. Mix gently but thoroughly. Divide the mixture into 4 equal portions, form into balls, and flatten slightly to form 3/4-inch-thick patties.
  3. Grill the burgers or cook in the skillet for 2 minutes. Flip the patties over and place 1 slice of cheese on each patty. Cook for 2 minutes more for medium-rare burgers, or longer if you wish. Transfer to a platter.
  4. Spread both cut sides of each roll with the butter. Toast them on the grill or in the skillet for about 30 seconds. Put the burgers on the buns and serve immediately, with the condiments.
Emerilized Pilau
Makes 6 to 8 servings

Pilau and pilaf are first cousins! This dish, which can be rice- or bulghur-based, originated in the Near East. You begin by first browning the rice in butter or oil before adding water or stock. The dish can be variously seasoned and usually contains cooked chopped vegetables, meats, seafood, or poultry. It's easily prepared and can accompany a variety of foods. You'll really be surprised at how versatile it is. Be creative and add whatever chopped vegetables -- like yellow squash, zucchini, eggplant, green beans -- you've got on hand, or whatever suits your fancy. The important thing is the proportion of liquid to rice.

1-1/2 tablespoons unsalted butter
1/4 pound boiled ham, diced 1-1/2 cups finely chopped yellow onions
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 cups long-grain white rice
1/2 cup finely chopped green onions (green and white parts)
1/2 cup seeded and chopped tomatoes
2 teaspoons finely chopped garlic
1/2 cup frozen peas
3-1/2 cups Chicken Stock (page 2) or canned low-sodium chicken broth

  1. Preheat the oven to 325° F.
  2. Melt the butter in a large ovenproof saucepan over medium-high heat. Add the ham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leaves and cook, stirring often, until the vegetables soften, about 4 minutes. Add the rice and stir to coat. Add the green onions, tomatoes, and garlic and cook, stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bring to a boil over high heat.
  3. Remove the pan from the heat and cover tightly with aluminum foil. Bake until the rice is tender and the liquid is absorbed, about 30 minutes.
  4. Remove from the oven and let stand, covered, for 10 to 15 minutes. Remove the bay leaves.
  5. Before serving, fluff the rice with a fork.
Mississippi Mud Cake
Makes 1 cake

This Southern classic combines coffee, bourbon, and chocolate for a delicious crowd-pleaser. For you chocolate lovers who may have watched our show on chocolate, this is a very simple cake to make. Top yours with some homemade ice cream -- vanilla's my favorite.

1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup bourbon
1-1/2 cups strong brewed coffee, cooled
5 ounces unsweetened chocolate, chopped
1-3/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

  1. Preheat the oven to 275° F.
  2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
  3. Sift the flour with the baking soda and salt into a bowl, and set aside.
  4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.
  5. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
  6. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)
  7. Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
Copyright © 2001 by Emeril's Food of Love
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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted July 23, 2004

    Yummmm

    Great recipes. Some are difficult. I was hoping he would talk more about his excellent but short-lived sitcom. That is why I shorted the book one star. Lets all kick it up a notch and buy this book.

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

    Posted August 11, 2003

    Too difficult

    I found these recipes a little lengthy to make everyday.

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

    Posted September 27, 2001

    Outstanding!

    Time to eat, this book brings the Greatest Chef home.

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

    Posted June 26, 2009

    No text was provided for this review.

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