EMERIL'S ESSENCE CREOLE SEASONING
Provided by Emeril Lagasse
Time 7m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
SPAGHETTI AND MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield about 16 large meatballs, serving 4 to 6
Number Of Ingredients 37
Steps:
- Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
- Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
- While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
- Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
- Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Combine all ingredients thoroughly.
BASIC ITALIAN BREAD BY EMERIL LAGASSE
Recipe from Foodnetwork.com. I'm going to try this in my bread machine dough only cycle and make rolls out of it.
Provided by Kerena
Categories Yeast Breads
Time 1h26m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
- Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
- Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
- Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
EMERIL'S SPICE BLEND RECIPES
Choose your spice combo, mix and store. Creole seasoning yields 2/3 cup. SouthWest Seasoning yields 1/2 cup. and Rustic Rub yields 2 cups.
Provided by 2Bleu
Categories Low Cholesterol
Time 2m
Yield 1 cup
Number Of Ingredients 26
Steps:
- Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
- Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
Nutrition Facts : Calories 962.3, Fat 23.2, SaturatedFat 4.6, Sodium 63217.6, Carbohydrate 204.4, Fiber 78.8, Sugar 17.8, Protein 42.9
EMERIL'S ITALIAN BLEND
Make and share this Emeril's Italian Blend recipe from Food.com.
Provided by BM296
Categories Low Cholesterol
Time 5m
Yield 1/2 Cup, 50 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the ingredients together and put in an airtight container.
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