A MELANGE OF ROASTED ROOT VEGETABLES

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1 A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges 1 pound golden beet, peeled, stem and root ends trimmed and cut into 8 wedges 1 pound parsnips, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 1 pound golden or red new potatoes, scrubbed clean and quartered 1 pound shallots, peeled and halved or quartered depending on size 4 teaspoons kosher salt 1½ teaspoons fresh ground black pepper 1/3 cup extra-virgin olive oil Preheat the oven to 400 F. Place all of the ingredients in a large mixing bowl and toss well to combine. Place all of the ingredients in the Emerilware Hard Anodized Roasting Pan and place in the oven. Roast the vegetables, stirring occasionally, until all the vegetables are tender, about 1½ hours. Remove the pan from the oven and allow to cool slightly before serving. Yield: 6 to 8 servings

2 CAULIFLOWER GRATIN Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. 3 cups milk, whole or skim ½ yellow onion, peeled 1 bay leaf 3 whole cloves Pinch fresh ground nutmeg 1 large head cauliflower, trimmed and cut into 1 inch florets 5 tablespoons unsalted butter ½ teaspoon salt ¼ teaspoon fresh ground white pepper 2 tablespoons minced shallots 2 teaspoons minced garlic 3 tablespoons flour ½ cup coarse bread crumbs 2 teaspoons parsley, rough chopped ½ cup grated gruyere cheese Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Place the onion into a 2-quart saucepan and add the milk. Place the saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Set aside until ready to use. Preheat the oven to 400 F. Steam the cauliflower in a steam basket inserted into a medium sauce pan until just tender, about 10 minutes. Arrange the cauliflower in a shallow 2 quart casserole approximately 7½- by 11- inches and set aside as you prepare the sauce. In a 2-quart saucepan, melt 3 tablespoons of the butter. Add the shallots and minced garlic and sauté until fragrant, about 1 minute. Add the flour to the pan and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the milk to the pan and whisk until smooth. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove the pan from the heat and add the grated cheese, stirring until melted. Pour the sauce evenly over the cauliflower. Melt the remaining 2 tablespoons of butter in an 8-inch sauté pan and add the bread crumbs to the pan and toss well to coat. Sprinkle with a pinch of salt and pepper and the chopped parsley. Sprinkle the bread crumbs evenly over the top of the cauliflower and bake until the top is golden brown and the sauce is bubbly, about 25 minutes Yield: 6 servings

3 CHEESY GRITS Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. 4 cups water 1½ teaspoons salt 1½ cups quick cooking or old-fashioned grits (not instant) 2 cups milk 1 cup heavy cream 8 tablespoons butter ½ teaspoon fresh cracked black pepper 1½ cups shredded white Cheddar In a 2-quart Emerilware saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use. Yield: 6 servings

4 EMERIL S NEW ORLEANS-STYLE BARBECUE SHRIMP Recipe courtesy Emeril Lagasse, originally appearing in Emeril s New New Orleans Cooking, William Morrow Publishers, New York, pounds medium (21-24 count) raw shrimp in their shells 1 tablespoon Emeril s Original Essence or Creole Seasoning ½ teaspoon freshly ground black pepper ¼ cup Barbecue Sauce Base 1 tablespoon vegetable oil 12 Rosemary Biscuits, recipe follows 1 cup heavy cream 2 tablespoons unsalted butter, cut into pieces Peel and devein the shrimp, leaving only their tails attached. (Reserve the shells, if desired, to make the shrimp stock.) Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while making the sauce base and biscuits. Heat the oil in a large skillet over high heat. Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes. Add the cream and barbecue sauce. Reduce the heat to medium-high and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Gradually whisk the butter into the sauce. Remove from the heat. Place 2 or 3 biscuits on each plate. Divide the shrimp among the biscuits and top each serving with 1/3 to ½ cup of the sauce. Serve immediately. Yield: 4 to 6 servings For the Barbecue Sauce Base: 1 tablespoon olive oil ½ cup finely chopped yellow onions 1 teaspoon salt 1 teaspoon coarsely ground black pepper 3 bay leaves 1 tablespoon minced garlic 3 lemons, peeled, white pith removed, and quartered ½ cup dry white wine 2 cups Shrimp Stock 1 cup Worcestershire sauce Heat the olive oil in a medium, heavy saucepan over medium high heat. Add the onions, salt, pepper, and bay leaves, and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic, lemons, and white wine, and cook for 2 minutes. Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced to ½-cup, about 1 hour and 15 minutes.

5 Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon. Set aside until needed. (The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.) Yield: about ½ cup For the Rosemary Biscuits: 1 cup all purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda ½ teaspoon salt 3 tablespoons unsalted butter ½ to ¾ cup buttermilk 1 tablespoon minced fresh rosemary Preheat the oven to 400 degrees F. Sift the dry ingredients into a large mixing bowl. Work the butter into the flour with your fingers or a fork until the mixture resembles coarse crumbs. Add ½ cup of the buttermilk, a little at a time, using your hands, to work it in just until thoroughly incorporated and a smooth ball of dough forms. Add up to an additional 1/4 cup buttermilk if the mixture is too dry, being very careful not to overwork or over-handle the dough, or the biscuits will be tough. On a lightly floured surface, pat the dough into a circle about 7-inches in diameter and ½-inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits. Place the biscuits on a large baking sheet. Bake until golden on top and lightly brown on the bottom, 10 to 12 minutes. Serve warm. Yield: about 12 mini biscuits

6 FRIED CHICKEN WINGS WITH A THAI-INSPIRED CHILI DIPPING SAUCE Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. 5 pounds chicken wings, separated at joints, and wing tips reserved for stock 1½ cups lemon juice 1 cup water 1 tablespoon kosher salt 2 cups all-purpose flour 1 cup rice flour 1 recipe Thai-Inspired Chili Dipping Sauce Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine the lime juice, water and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating. Preheat the oven to 200 F. Set a large, 6-quart cast-iron Dutch oven over medium high heat with 3-quarts of vegetable oil. Heat the oil to 350 F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry. Place the flour and rice flour in a 1-gallon re-sealable plastic food storage bag and place the chicken, eight pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 F until they are golden brown and begin to float, 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 F or so before adding more chicken to the hot oil. For the Thai-Inspired Chili Dipping Sauce: ¾ cup fresh lime juice 6 tablespoons Srirachi Chili Sauce 3 ½ tablespoons granulated sugar 2 tablespoons Thai fish sauce 1 tablespoon chopped fresh cilantro 1 tablespoon lime zest 2 teaspoons tamarind paste 2 teaspoons minced garlic 1½ teaspoons finely grated fresh ginger In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended. Set aside at room temperature until ready to use. Yield: 6 servings

7 GLAZED RADISHES Recipe courtesy Emeril Lagasse, Emeril , HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc, 1 ½ pounds radishes, ends trimmed 2 ½ cups water ¼ cup sugar 2 tablespoons unsalted butter 1 teaspoon salt ½ teaspoon finely ground white pepper 4 teaspoons chopped fresh mint or tarragon While trimming the radishes, have a large 12-inch sauté pan heating over medium heat. Cut the radishes into quarters lengthwise. Add radishes to the hot pan and increase heat to high. Carefully add the water, sugar, butter, salt, and pepper (liquids may splatter.) Bring to a boil and cook, stirring occasionally, until the radishes are easily pierced with a fork and most of the liquid has evaporated, about 15 minutes. While the radishes are cooking, chop the mint. Remove radishes from the heat and sprinkle with the mint; toss to blend and serve hot or warm. Yield: 4 servings

8 HAM STEAKS W/CHEESY GRITS & A BELL PEPPER & PEPPER JELLY SAUCE Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. 4 tablespoons unsalted butter 2 large ham steaks ½-inch thick ¼ cup small dice onion ¼ cup small dice red bell pepper ¼ cup small dice green bell pepper 1 teaspoon minced garlic 1 cup chicken stock/broth 2 tablespoons pepper jelly ¼ teaspoon kosher salt 1 recipe Cheesy Grits, recipe follows Heat an Emerilware 3-quart sauté pan over medium heat and add 2 tablespoons of the butter to the pan. Once the butter has stopped foaming, add the ham steaks 1 at a time to the pan and sauté until golden brown, about 3 minutes on each side. Remove the ham steaks from the pan and set aside as you prepare the sauce. Add 1 tablespoon of the remaining butter to a 10-inch Emerilware fry pan and once melted, add the onions, pepper and garlic to the pan. Sauté until the vegetables are softened, 3 to 4 minutes. Add the chicken stock and pepper jelly to the pan and scrape up any bits that may have settled on the bottom of the pan. Bring to a boil and cook for 2 minutes. Remove from the heat and swirl the last tablespoon of butter into the pan. Serve over the ham steaks and grits. Yield: 2 to 4 servings For the Cheesy Grits: 4 cups water 1½ teaspoons salt 1½ cups quick cooking or old-fashioned grits (not instant) 2 cups milk 1 cup heavy cream 8 tablespoons butter ½ teaspoon fresh cracked black pepper 1½ cups shredded white Cheddar In a 2-quart Emerilware saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use. Yield: 6 servings

9 MARINATED AND GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE Recipe courtesy Emeril Lagasse, Emeril at the Grill, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. 1 1/2 cups dry sherry wine 1/2 cup sherry wine vinegar 1 cup thinly sliced red onion 2 tablespoons minced garlic 1/2 cup olive oil 1 (1 1/2 to 2 pound) flank steak 2 teaspoons salt 1 teaspoon freshly cracked black pepper Chimichurri Sauce, for serving, recipe follows In a shallow, nonreactive bowl large enough to hold the steak, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap loosely and refrigerate overnight, turning occasionally. Preheat a grill to high. Remove the steak from the marinade and season with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium rare. Remove from the grill and let rest for 5 minutes before thinly slicing across the grain and serving with the Chimichurri Sauce. Yield: 4 to 6 servings CHIMICHURRI SAUCE 1 cup extra-virgin olive oil 2/3 cup sherry wine vinegar 2 tablespoons lemon juice 1 cup chopped flat-leaf parsley 4 tablespoons chopped fresh basil leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 1 tablespoon chopped fresh oregano leaves 1/2 teaspoons kosher salt 1/4 teaspoon fresh cracked black pepper 1/4 teaspoon crushed red pepper In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano. Pulse until well blended but do not puree. Add the kosher salt, black pepper, and crushed red pepper. Transfer sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri Sauce will keep refrigerated in a nonreactive, airtight container for up to 3 days. Yield: About 2 ½ cups sauce

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