Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.
Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.
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About 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.
Hometown:New Orleans, Louisiana
Date of Birth:October 15, 1959
Place of Birth:Fall River, Massachusetts
Education:Culinary degree, Johnson & Wales University
Read an Excerpt
Crawfish Egg Rolls with Hot Sesame Drizzle
Makes 8 first-course servings
Chinese food in New Orleans? Absolutely. Light and crispy on the outside, moist and spicy on the inside, these egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp.
1 cup Hot Sesame Drizzle (recipe follows)
2 teaspoons olive oil
1/2 cup finely diced onions
1/2 cup finely diced celery
1 cup, finely shredded napa or white cabbage
2 teaspoons minced garlic
1/2 cup finely grated carrots
1/2 pound (1 cup) peeled crawfish tails
2 tablespoons sesame oil
2 teaspoons untoasted sesame seeds
1 teaspoon salt 6 turns freshly ground black pepper
1 teaspoon Emeril's Creole Seasoning
4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl)
8 egg roll skins
6 cups vegetable oil
1/4 cup dry mustard, combined with 1/4 cup water
1. Prepare the Hot Sesame Drizzle, and set aside.
2. Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.
3. To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 2 of the eggs.
4. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the fillingon one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll.
5. Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375°F, fry the egg rolls until they're crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.
6. While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.
7. To serve, paint each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll.
Hot Sesame Drizzle
Makes 1 cup
2 tablespoons sesame seeds
1 teaspoon salt
1 cup Basic Chicken Stock
1/4 cup sesame oil
1/4 cup honey
1 tablespoon plus 1 teaspoon soy sauce
8 turns freshly ground black pepper
1. Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1 1/2 minutes. Add the salt, stock, oil, honey, and soy sauce and whisk over high heat until the mixture comes to a full boil.
2. Turn the heat down to a medium, add the black pepper, and cook, whisking, for 3 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for 1 day. Reheat over lowest heat.Emeril's New New Orleans Cooking. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Most Helpful Customer Reviews
I not only love his shows and his cooking, but his cook book is very good and loved to cook alot of the recipes in it!
...and you will agree the man is a genious! In response to the review about ten ingredients being too many....if that is too difficult for you stick to the Hambuger Helper!!
This book is like reading the yellow pages. Sure it starts out fun, but then all you end up doing is looking at the tattoos.