EMERIL'S DUCK CHOW MEIN
Steps:
- Season the duck breasts with Hawaiian salt and pepper. Score the fat of the skin in a criss-cross pattern. Heat a large saute pan over high heat. Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered. Turn over and cook until the meat is medium rare. Remove the duck from the pan. Reserve 3 tablespoons of the duck fat.
- Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and rinse under cold running water. Drain well.
- Heat a wok over high heat. When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok. Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds. Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes. Deglaze the pan with the coffee and add the soy sauce and oyster sauce. Add the noodles and macadamia nuts and toss well. Place the noodles in a large platter or bowl. Slice the duck breasts on the bias into thin slices. Fan the duck over the noodles.
FALL RIVER CHICKEN CHOW MEIN
This recipe is from Emeril Lagasse. In Rhode Island and in Fall River you can find Chow Mein sandwiches. I know--sounds strange. I prefer just the chow mein. Fall River is Emeril's home growing up and where my aunt & uncle lived.
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place mushrooms in a small bowl and cover with the boiling water.
- Allow mushrooms to stand for 5 minutes, or until slightly softened.
- Remove mushrooms and reserve for another use.
- Reserve 1/3 cup of the mushroom-soaking liquid.
- Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat.
- Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes.
- Add the garlic and celery salt and cook for 1 minute, stirring constantly.
- Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
- In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce.
- Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened.
- Keep warm until ready to serve.
- In a medium wok, heat the remaining vegetable oil over high heat.
- Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes.
- Add the chicken and season with salt and pepper, to taste.
- Cook until chicken is heated through, about 2 minutes.
- Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat.
- Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture.
- Ladle gravy over the chicken and noodles and toss to combine.
- Serve immediately.
- Fall River Chow Mein Noodles:.
- Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F.
- Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown.
- Remove from the heat with a slotted spoon and drain on paper towels.
- Serve with Emeril's Fall River Chow Mein.
Nutrition Facts : Calories 1356.9, Fat 124.4, SaturatedFat 16.8, Cholesterol 55.4, Sodium 451.5, Carbohydrate 42, Fiber 1.6, Sugar 6.7, Protein 21.5
EMERIL'S FALL RIVER CHOW MEIN
Steps:
- Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid. Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil. In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve. In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately. Fall River Chow Mein Noodles: 2 cups vegetable oil 4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each) Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein.
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