Emerils Taco Salad Recipes

Steps:

• Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
• Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.
• Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
• In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
• Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
• Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
• Serve as an accompaniment to fish tacos, or other dishes, as desired.

Steps:

• In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
• Season both sides of the flank steak with the sea salt and pepper.
• Place the steak in a large resealable plastic bag and pour the marinade over the steak.
• Seal the bag completely and shake several times, to evenly distribute the marinade.
• Place in the refrigerator and marinate overnight.
• Remove the steak from the refrigerator and bring to room temperature.
• Set aside.
• Preheat the fryer.
• Preheat the grill.
• Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
• Remove from the grill and allow to rest for a couple of minutes before slicing.
• In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
• Blend on until smooth.
• Season with salt and pepper.
• With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
• Add the buttermilk and continue to blend for 1 minute.
• Season with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• The dressing will keep for up to 2 days in the refrigerator.
• Fry the tortilla chips in batches until golden brown.
• Remove and drain on paper towels.
• Season with salt.
• Set aside.
• In a large mixing bowl, toss the lettuce with as much dressing as you wish.
• Season with salt and pepper.
• Toss well.
• Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
• Slice the steak on a bias into 2 inch slices and place over the lettuce.
• Layer the onions, tomatoes, corn and cheese over the steak.
• Cover with the lid and refrigerate until ready to use.
• The salad can be made one day ahead of time.
• When ready to serve, remove the peel and pit of the avocado.
• Small dice the avocado and season with salt and pepper.
• Add to the salad along with the tortilla chips.
• Toss well and serve.

Steps:

• In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
• Then add feta and stir gently to combine.
• Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
• Serve with bed of lettuce and tomatoes, spoon mixture over leaves.