By Emeril Lagasse
Emeril Lagasse fuses the wealthy traditions of Creole cookery with the simplest of America's neighborhood cuisines and provides a colourful new palette of tastes, constituents, and types. The heavy sauces, the long-cooked roux, and the smothered meals that have been the center of old-style New Orleans cooking were changed by way of easy clean constituents and straightforward cooking ideas with a gentle contact. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.
Emeril bargains not just hundred of easy-to-prepare recipes, yet lots of expert suggestions, shortcuts, and precious information regarding stocking your personal New Orleans pantry and making your personal seasonings.
Read Online or Download Emeril's New New Orleans Cooking PDF
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Additional resources for Emeril's New New Orleans Cooking
Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375°F, fry the egg rolls until they’re crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels. 6. While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice. 7. To serve, paint (see The Last Word) each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll. HOT SESAME DRIZZLE Makes 1 cup 2 tablespoons sesame seeds 1 teaspoon salt 1 cup Basic Chicken Stock 1/4 cup sesame oil 1/4 cup honey 1 tablespoon plus 1 teaspoon soy sauce 8 turns freshly ground black pepper 1.
Fry 1 pound angel hair pasta, cooked and well drained, until golden, for about 1 minute. Use tongs to separate. Remove from the oil, drain on paper towels, and keep warm on a baking sheet in a 200°F oven. FRIED TORTILLA STRIPS: Heat 2 cups vegetable oil in a large saucepan over medium-high heat until very hot. Fry 1/8-inch tortilla strips (from 6- to 8-inch tortillas) until crisp and golden, turning once, for about 1 minute. Remove from the oil, drain on paper towels, and sprinkle with Emeril’s Southwest Seasoning.
Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you can’t get fresh poblanos, substitute New Mexican Green, Cubanelles, or Anaheim chile peppers. RED BEAN SAUCE Makes about 11/2 cups 1 tablespoon olive oil 1/3 cup chopped onions 2 teaspoons minced seeded jalapeño peppers 2 bay leaves 1 cup dried red kidney beans, soaked overnight and drained 1/4 cup chopped fresh cilantro 4 cups Basic Chicken Stock 1 teaspoon salt 3 turns freshly ground black pepper 1.