EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE - (4.7/5)
Provided by ranmcm
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. 2. Season the cavities and the outside of each pheasant liberally with salt and pepper. 3. Divide the chopped onion and carrot equally among the cavities of the pheasants. 4. Squeeze the juice from both halves of the orange and set aside. 5. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. 6. Insert 1 sprig of thyme into the cavity of each pheasant. 7. Arrange the pheasants in a large roasting pan, breast sides up. 8. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. 9. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) 10. Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. 11. Using a spoon, carefully remove as much extra fat from the pan as possible. 12. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. 13. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. 14. Swirl in the butter and remove from the heat. 15. Season, to taste, with salt and pepper. 16. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. 17. Serve 1/2 pheasant per person, napped with some of the sauce. *Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.
EMERIL'S FAVORITE TORTILLA SOUP
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
- Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
- Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
EMERIL'S FAVORITE CHOUCROUTE CASSEROLE
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
- Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
- When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
More about "emerils favorite roast pheasant emeril lagasse recipe 475"
EMERIL'S FAVORITE EGGPLANT PARMESAN | EMERILS.COM
Web Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels. In a 12-inch nonstick skillet over medium heat, heat 1 1/2 …
From emerils.com
From emerils.com
EMERILS FAVORITE ROAST PHEASANT EMERIL LAGASSE RECIPE 475 RECIPES
Web Emeril's Favorite Roast Pheasant Recipe | Food Network 1 week ago foodnetwork.com Show details 1. Preheat the oven to 500 degrees F and position the oven rack in the …
From gengo.keystoneuniformcap.com
From gengo.keystoneuniformcap.com
EMERIL'S FAVORITE POTATO SALAD | EMERILS.COM
Web Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to …
From emerils.com
From emerils.com
EMERIL’S FAVORITE ROAST PHEASANT – RECIPES NETWORK
Web Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. Step 2 Season the cavities and the outside of each pheasant liberally with salt and …
From recipenet.org
From recipenet.org
EMERIL'S POT ROAST | EMERILS.COM
Web Add the stock and cover. Place in the oven and cook for 4 hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables around the …
From emerils.com
From emerils.com
JUICY ROTISSERIE ROAST BEEF | EMERIL LAGASSE AIRFRYER PRO RECIPES
Web Subscribe to our channel: http://bit.ly/2LrknYRGet yours at: https://www.emerileveryday.com#emeril #emerileveryday #fresh #foodie #recipes …
From youtube.com
From youtube.com
RECIPES | EMERILS.COM
Web Stay in the know. Sign up for our newsletter and be the first to know about
From emerils.com
From emerils.com
EMERIL LAGASSE RECIPES | EMERIL LAGASSE | FOOD NETWORK
Web Say Hello to Ciao House, an All-New Culinary Competition Set in Tuscany Hosted by Alex Guarnaschelli and Gabe Bertaccini Feb 21, 2023
From foodnetwork.com
From foodnetwork.com
EMERILS FAVORITE ROAST PHEASANT EMERIL LAGASSE RECIPE 475
Web Emeril’s Favorite Roast Pheasant Preheat the oven to 325 degrees. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the …
From foodhousehome.com
From foodhousehome.com
ROAST PHEASANT WITH WHISKY CUMBERLAND SAUCE
Web Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand …
From emerils.com
From emerils.com
EMERILS FAVORITE ROAST PHEASANT EMERIL LAGASSE RECIPE RECIPES
Web Emeril’s Favorite Roast Pheasant – Recipes Network . 1 day ago recipenet.org Show details . Web Preheat the oven to 500 degrees F and position the oven rack in the …
From newdavos.jodymaroni.com
From newdavos.jodymaroni.com
EMERIL'S FAVORITE ROAST PHEASANT RECIPE - COOKING INDEX
Web Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of …
From cookingindex.com
From cookingindex.com
EMERIL'S POT ROAST | EMERILS.COM
Web Heat a large Dutch oven or other heavy, wide pot over high heat. Add 2 tablespoons oil and heat. Add the roasts and sear on all sides, about 4 minutes per side. Remove the roasts …
From emerils.com
From emerils.com
EMERILS FAVORITE ROAST PHEASANT EMERIL LAGASSE RECIPE 475
Web EMERILS FAVORITE ROAST PHEASANT EMERIL LAGASSE RECIPE 475 Steps: 1. Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the …
From findrecipes.info
From findrecipes.info
EMERIL'S FAVORITE ROAST PHEASANT | RECIPE | PHEASANT …
Web Apr 21, 2016 - Get Emeril's Favorite Roast Pheasant Recipe from Food Network. Apr 21, 2016 - Get Emeril's Favorite Roast Pheasant Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
HOW TO MAKE EMERIL LAGASSE'S POT ROAST DIANNE - YOUTUBE
Web Emeril Lagasse shows Rachael Ray a few tricks using a slow cooker.For more follow the hashtag #RachaelRayShow
From youtube.com
From youtube.com
EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE
Web Jul 9, 2017 - Recipe courtesy of Emeril Lagasse. I'd never cooked pheasant before, but my brother brought back 5 pheasants from a hunt, so I was tasked with finding a good …
From pinterest.com
From pinterest.com
You'll also love