Emeril's Beef Stroganoff

Emeril's Beef Stroganoff from “Emeril’s Potluck"

Ingredients
1 pound bacon, chopped
3 1/2 pounds beef top sirloin, trimmed and sliced into strips about 1 x 3 inches
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
4 cups thinly sliced onions
1 tablespoon minced garlic
1/2 cup all-purpose flour
1 cup dry red wine
Two 14-ounce cans beef broth
1 teaspoon Emeril's Original Essence
1 pound large white button mushrooms, wiped clean, trimmed, and sliced
1/2 cup finely chopped red onions
1/2 cup finely chopped green onions
1 tablespoon olive oil
1 pound wide egg noodles
1 cup sour cream
2 cups grated white Cheddar cheese

InstructionsPreheat the oven to 350?F.

Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.

Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.

Makes 10 to 12 servings

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Cornflake Crusted Tilapia

Ingredients:

1 lb. Tilapia fillets
2 cups of Cornflakes
1 egg, beaten
Vegetable oil
Paprika, salt and peper
1 tablespoon fresh parsley, chopped

Directions:

Pre-heat oven to 375 degrees
Place Cornflakes in gallon size storage bag and crush them with a rolling pin.
Put Cornflakes into a shallow plate, and beaten egg into another.
Spray a sheet pan with non-stick spray.
Dip fish in egg, coat with Cornflakes, pressing hard to get them to stick, and lay fish on foil. Drizzle with Vegetable oil and top with a sprinkle of Parsley.
Bake for about 20-30 minutes until cooked through and crispy, medium brown

Baked Cheddar, Garlic and Chive Chicken

Ingredients:

1 cup Bread Crumbs
8 oz. Shredded Cheddar cheese
1/4 cup dried Chives
1 tsp Garlic powder
1/2 C. (1 stick) butter, melted
8 thin boneless Chicken cutlets

Directions:

Preheat oven to 375 degrees.

Put Cheddar in a food processor and pulse a few times until crumbled, blend with crumbs, Garlic powder and Chives.

Put the melted butter in a pie dish, reserving about 2 TBS. Dip each cutlet into the melted butter and pat the bread mixture on to the chicken on both sides.

Place on a sheet pan sprayed with non-stick spray and drizzle with the remainder of the melted butter.

Bake for 45 mins to 1 hour, it depends on the thickness of the cutlet. Cook until medium golden and edges are crispy.

Caponata Gemelli

Recipe courtesy of: Peter Francis Battagglia

Room temp. homemade caponata tossed w/ hot Gemelli pasta, topped with caciocavallo, fresh parsley and fennel fronds, hot red pepper flakes..the caponata is made w/ eggplants, squash, onions, tomato paste, honey, raisins, orange zest, pignoli, peppers, extra virgin olive oil, capers, and red wine vinegar.
.

Leek and Potato Soup

Recipe courtesy of: Nancy Josland Dalsin

Ingredients

...2 leeks, chopped
2 sweet onions, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

Directions

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
Puree in a blender or food processor until very smooth. Gently stir in the cream before serving. Reheat before serving.
*I also boil a separate pot with 3 diced potatoes and 1 diced carrot and add to the soup after pureeing. Optional. Garnish with Chives.

Bell Peppers and Canadian Bacon Omelette

Recipe Courtesy of: Nancy Josland Dalsin

Basic French Omelette
(Makes 1 serving)

...
2 to 3 eggs
2 to 3 tablespoons (30 to 45 mL) water
Salt and pepper, to taste
Filling of choice

Whisk together eggs, water, salt and pepper.

Pour mixture into a lightly buttered, oiled or sprayed 8-inch (20 cm) skillet heated over medium-high temperature.

Pour in egg mixture. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the skillet to allow the uncooked egg to flow into the empty spaces.

When egg is almost set on the surface but still looks moist, cover one half of the omelette with filling.

Slip spatula under the unfilled side, fold the omelette in half and slide it onto a plate.

POLLO ARRABBIATA

Recipe courtesy of: Peter Francis Battaglia

POLLO ARRABBIATA, chicken tenders sauteed with seasoned flour and hot pepper, over a simmered blend of SavoyCabbage, garlic, olive oil, chile flakes, red pepper, Imported San Marzanos

Pork and LemonGrass Meatballs in Lettuce Cups

Recipe courtesy of: Nancy Josland Dalsin

Ingredients:

1 pound ground pork
...1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
1/4 cup chopped shallots
2 tablespoons chopped fresh cilantro
2 tablespoons fish sauce
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon ground white pepper

Dipping Sauce and Assembly

1 lemongrass stalk
1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons coarsely grated carrot
4 teaspoons (packed) golden brown sugar (needs it to balance the sour and salty flavours)
2 teaspoons minced green Thai chile or serrano chile with seeds
2 tablespoons vegetable oil
1 head of butter lettuce leaves separated
1 small Cucumber, thinly sliced

*Fish Sauce can be found in the Asian foods section of most supermarkets.

Meatballs Directions:

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful0> Place on rimmed baking sheer. Cover; chill at lease 1 or or overnight.

Dipping Sauce and Assembly
Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar and chile to bowl; whisk until sugar dissolves.
Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber and drizzle dipping sauce over.

Chicken and Sausage Cassoulet

Recipe by: Nancy Josland Dalsin


This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.

Ingredients:

1 pounds dried white beans, soaked, sorted, and rinsed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lardons (bacon strips)
2 large white onions, peeled, halved, and cut into
1 pound bulk pork sausage
1 1/2 pounds boneless chicken breast, cut into 1-inch pieces
1 pound chicken legs
2 pounds tomatoes, seeded and chopped
1 cup dry white wine
1 quart chicken stock
1 bouquet garni
3 cloves garlic, chopped
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices
1/2 cup bread crumbs
1 teaspoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme
4 teaspoons melted butter

Preparation:

Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.

In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons. Brown the sausage and transfer it to a bowl.

Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.

Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.

Add the reserved white beans to the hot casserole and gently stir the mixture. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour. Discard the bouquet garni and serve the cassoulet hot.

French Fried Onion Chicken

Ingredients:
French Fried Onions (like French's)
Boneless skinless chicken cutlets
2 eggs beaten with 3 TBS of water

Directions:
Crush french fried onions in a plastic bag with a rolling pin or heavy can and place in shallow dish.

Coat the Chicken cutlets in egg and press both sides down firmly into crumbs. Place in baking dish that has been sprayed with non-stick spray.

Bake at 375-400 degrees for 25 minutes or until chicken is completely cooked, brown and crispy.

Marinated Loin of Pork

Recipe by: Barefoot Contessa

Ingredients:

Grated zest of 1 lemon
3/4 c freshly squeezed lemon juice (4 to 6 lemons)
1/2 c good olive oil, plus some to brush grill with
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher Salt
3 pork tenderloins
Freshly ground pepper

Directions:

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon re-sealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

When you’re ready to cook heat grill. Brush the grill w/ oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously w/ salt and pepper. Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes. Transfer the tenderloins to a platter and cover w/ aluminum foil. Allow to rest for 10 minutes. Carve 1/2 thick diagonal slices. The thickest part will be quite pink (it’s just fine!) and the thinnest part will be well done

Baked Salmon with Tarragon Lemon Sauce

Serves 4

Ingredients:

4 8-10oz Salmon Filets

1/2 cup white wine

4 TBS Butter

2 TBS Lemon Juice

½ TBS Lemon Zest

2 teaspoons dried tarragon

3 teaspoons Dijon mustard

Salt and Pepper

Directions:

Preheat oven to 400 degrees. In a medium saucepan, melt 2 TBS of the butter.

Drizzle the bottom of a casserole dish or pan with Extra Virgin Olive Oil.

Brush the melted butter over the filets and add salt and pepper to taste.

Bake about 20-25 minutes until edges turn golden, salmon is pink and slightly firm to the touch.

Meanwhile while the fish is cooking, melt 1 TBS of the butter in the saucepan, add in the wine, tarragon, lemon juice and mustard. Bring to a low boil, whisking well to combine and let simmer for 5 minutes.

Remove from heat and mix in the remaining TBS of butter.

Serve over brown rice, pour the sauce over the filets, sprinkle on the lemon zest and add a little slick of lemon for garnish.

Breast of Chicken in a Light Lemon and Herb Sauce

“Involtini di Pollo al Salmoriglio”
From: Lidia’s Italian-American Kitchen

Yield : Makes 6 servings

Ingredients:

6 boneless, skinless chicken breast halves (about 5 ounces each)
½ cup fine, dry bread crumbs
¼ cup extra virgin olive oil
3 tablespoons chopped fresh Italian parsley
1½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
Salt
1 cup dry white wine
½ cup Chicken Stock or canned reduced-sodium chicken broth
¼ cup fresh lemon juice
1 teaspoon crushed hot red pepper
4 cloves garlic, peeled


Directions:

Cut each chicken-breast half in half crosswise on a diagonal, to yield two pieces of roughly equal size. Place two pieces at a time between two sheets of plastic wrap. Pound gently with the flat side of a meat mallet or the bottom of a small, heavy saucepan to flatten them slightly, to about ½ inch thick.

Toss the bread crumbs, 1 tablespoon of the olive oil, 1 tablespoon of the chopped parsley, 1/ 2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape with the bread crumbs running in a spiral through the center and fasten securely with a toothpick.

Preheat the oven to 475° F.
Arrange the filled chicken breasts side by side in a 13× 9-inch, preferably flameproof baking dish. (There should be some space between the pieces of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic cloves with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.

Top the chicken with the remaining bread-crumb mixture. Return to the oven and bake until the bread-crumb topping is golden brown, about 5 minutes.

If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.) Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the bread-crumb topping.

Pour the sauce around, not over, the chicken pieces, and serve immediately.

Pork Chops in Creamy Mushroom and Onion Sauce

Ingredients:

8 Boneless Pork Cutlets
1 can condensed Cream of Mushroom Soup Mix
Also: 1 Can full of milk
2 TBS Minced Onion (or onion flakes)
½ cup flour
½ TBS Parsley
1 Chicken Bouillon cube
½ cup water, more or less
2 TBS Vegetable or Canola Oil
1 TBS Butter or margerine
Salt, Pepper, Paprika
Parmesan Cheese

Directions:

In a pie dish whisk together the flour and season it with Salt, Pepper and Paprika to taste. Dredge the cutlets in the flour mixture, shake off any excess.

Brown the cutlets in the vegetable oil in a large Sauté’ pan. Remove and set aside. Drain oil from the pan, put heat on medium. Add the butter, soup mix and milk, whisking to blend evenly. Add in the bouillon cube and a little water to get the sauce to the desired consistency. Stir in minced onion and Paprika.

Add the pork cutlets back to the pan. Bring to a simmer, then reduce heat to low. Let simmer for 10-15 minutes. Add in about 1 TBS of Parmesan cheese and Parsley.

Serve with some Orzo cooked with chicken broth and herbs of preference.

Steamed Clams Italian Style

Ingredients:

2 cups Chicken Broth
2 TBS chopped Garlic
1 TBS Parsley
2 TBS Butter
Juice of 1 Lemon
1 TBS Lemon Zest
6 Slices of Lemon


Directions:

Melt butter in large, deep sauce pan on Medium High. Add in the Chicken Broth, Garlic and Lemon Juice.
Sauté’ fo 2-3 minutes. Bring to a boil, add the clams, toss in the Lemon slices, Lemon Zest and Parsley on top and cover.
Keep lid on until you see that the clams have all opened. Discard any that do not open. Transfer to a warm platter and pour all the juices over the top.