Posted by unknown on April 24, 2001 at 20:25:48:
04/23 #1EEMSP19: Emeril's 1000th Show Celebration
MARIO'S 1000 PROOF NEGRONI COCKTAIL
Recipe courtesy Mario Batali, 2001
5 ounces dry gin
5 ounces campari
5 ounces sweet vermouth
Orange twists
In a cocktail shaker, combine gin, campari, and vermouth. Shake gently. Pour over ice into a large balloon glass. Twist the orange peel to release the juices and drop into the cocktail.
Yield: 2 servings
Prep Time: 2 minutes
Difficulty: Easy
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ANDOUILLE POTATO CAKES WITH FRESH CORN AND TOMATO SALSA
Recipe Courtesy of Emeril Lagasse, 1999
1/2 cup chopped onions
1/4 cup chopped celery
2 1/2 pounds white potatoes, peeled and diced
1 tablespoon plus 2 teaspoons chopped garlic
3 cups water
Salt
Freshly ground pepper
1/2 pound andouille sausage
1 tablespoon finely chopped parsley
1/2 cup heavy cream
1 cup all purpose flour
Creole seasoning
3 eggs
2 cups fine dried bread crumbs
Salsa, recipe follows
Preheat the fryer.
In a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water. Season with salt and pepper. Bring the liquid to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10 to 12 minutes.
In a large sauté pan, brown the sausage, about 6 to 8 minutes. Remove and drain on paper towels. Set aside.
Remove the potatoes from the heat and drain. Turn the potatoes into a mixing bowl. Add the sausage, parsley, remaining tablespoon of garlic, 1 egg, and cream. Using a hand held masher, mash mixer until thoroughly blended. Season with salt and pepper. Cool the mixture completely. Form the mixture into a log, 1-inch thick. Cut the log into 2-inch pieces.
In a small mixing bowl, add the flour and season with Creole seasoning. In another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons milk together. Season the mixture with salt and pepper. In a third mixing bowl, add the bread crumbs and season with Creole seasoning.
Dredge the potato cakes in seasoned flour, coating completely. Dip each cake in the egg wash, allowing the excess to drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. Fry the cakes until golden brown, about 3 to 4 minutes, turning often for even browning. Remove the cakes from the oil and drain on paper towels. Season the cakes with Creole seasoning. Place 2 cakes in the center of each plate and spoon some Salsa over the cakes.
For the salsa:
1/2 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/2 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt
Freshly ground pepper
Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside.
Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
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TYLER’S 1000 LAYER QUESADILLAS
Recipe courtesy Food Network Kitchens, 2001
1 pork tenderloin
Salt
Freshly ground black pepper
3 tablespoons brown sugar
2 teaspoons chili powder
1 tablespoon chopped garlic
1 tablespoon dried oregano
1 tablespoon onion powder
1 lime, juiced
2 tablespoons canola oil
1 large red onion, cut into 1/2-inch thick slices
4 ears corn, husked
12 10-inch corn tortillas
2 cups crumbled blue cheese
1/4 cup sliced pickled jalapenos
4 tablespoons canola oil
Sour cream, to garnish
Salsa, for garnish
Guacamole, for garnish
Cilantro sprigs, for garnish
Preheat a grill or grill pan.
Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours.
Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn.
Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices.
Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften.
Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack.
Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown.
Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.
Yield: 4 quesadillas, 8 servings
Prep Time: 2 hours 20 minutes
Cooking Time: 20 minutes