EMERIL'S SPICY GARLIC BREAD
This is just tooo yummy for words. We always serve this with Emeril's Garlicky Bread Soup. Garlic-lover's heaven!!
Provided by Angel91805
Categories Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make Garlic Aioli:.
- In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream slowly until the mixture is pale in color and thick. Remove from the processor and refrigerate for at least one hour.
- To assemble the Spicy Garlic Bread:.
- Preheat oven to 400. In a mixing bowl, combine the aioli, jalapenos, artichoke hearts and parmesan cheese. Mix well. Season with salt and pepper. Slice the bread in half lengthwise (if not already cut). Spread the mixture over each half of the bread. Place on a parchment lined baking sheet and bake until golden and bubbly. About 20-25 minutes. Remove from the oven and cool slightly before slicing.
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
SPICY GREEN BEANS WITH GARLIC
Provided by Emeril Lagasse
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
- Remove from the heat and adjust seasoning, to taste.
- In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
- Remove from the heat and adjust seasoning, to taste.
EMERIL'S I LOVE GAAAAAHLIC GARLIC BREAD SPREAD
Emeril made this garlic bread on an episode about preparing foods kids like to eat. I made this and it definitely went over well with my family. I served this with Emeril's lasagna for a nice Italian meal with "kick." On the episode, he used his Creole Essence, but you can use any Cajun or Creole seasoning you prefer. You can make at least 2 loaves of garlic bread with the spread, depending upon how much you like to spread per loaf.
Provided by HeatherFeather
Categories < 30 Mins
Time 30m
Yield 1 cup spread, 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with aluminum foil.
- Split the French bread in half lengthwise. Lay the bread, crust side down, on the lined baking sheet.
- Place the butter in a medium bowl.
- Add the remaining ingredients, and stir together until blended.
- Spread the some of the butter mixture evenly onto the bread, reserve the rest for more garlic bread (keeps at least 1 week in fridge, bring to room temp before using and stir well).
- Garnish with some paprika and chopped parsley if desired for a bit more color.
- Bake until golden brown and bubbly,about 15 to 18 minutes, checking early so it doesn't burn.
- Remove from the oven.
- Carefully slice diagonally into 7 slices per half and serve immediately.
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