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.
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
Emeril's TV Dinners
Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
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 thingsserved 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.
Most Helpful Customer Reviews
If you enjoy cooking, then it's got what you need. But, if you aren't exactly the type that likes less than traditional dishes, this book won't help too much.
This was my first 'taste' of Chef Emeril Lagasse's recipes. What a wonderful experience! This book presented not only some Southern cuisine but the recipes are not so difficult to make at home! This book is a must!
This book it is the best tool that everyone should have at home for the best cooking ever. I finally found a easy way to cook with the best technique and have a great flavor at home. Thanks Emiril I love you!!! Happy Happy Happy
EMERIL YOU ARE THE BEST AND THE GREATEST..... AND YOUR BOOK IS WONDERFUL, I KNOW IT REALLY TAKES A WARM, LOVING, PERSON TO FEEL THE WAY YOU DO ABOUT COOKING. I HAVE A CO-WORKER WHO REALLY NEEDS SOME HELP SHE IS GETTING MARRYING IN FOUR WEEKS AND HER CATER HAS LEFT THE STATE WITH HER MONEY AND FOOD FOR 125 PEOPLE. I BELIEVE THAT SOMEONE LIKE YOU WITH A SPECIAL LOVE FOR PEOPLE AND FOOD WOULD NOT WANT TO SEE HER SPECIAL DAY GO DOWN THE DRAIN. LOVE DAPHNE DAVIS SMYRNA, GEORGIA