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Recipes
Beef Stroganoff (From the "old" Russian Tea Room)
By smoker
This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over
- 1 pound lean boneless sirloin (trimmed of fat and gristle) or 1 pound bottom round steaks, in one piece (trimmed of fat and gristle)
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons butter
- 1/2 medium onion, thinly sliced
- 1/2 tablespoon flour
- 1/2 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
- 1/4 cup dry white wine
- 1 teaspoon tomato paste (optional)
- 1/2 tablespoon minced onion
- 1/4 lb mushroom, thinly sliced
- 1 tablespoon dry white wine
- 1/2 cup sour cream, warmed
Chocolate Ice Cream
By smoker
Chocolate Ice Cream Makes 1 quart
- 8 ounces bittersweet chocolate
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar (5 1/4 ounces)
- 4 large egg yolks
- 1 teaspoon vanilla extract
Emeril's Creole Seasoning (Essence):
By smoker
Combine all ingredients thoroughly and store in an airtight jar or container
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Fried Chicken
By smoker
Recipe courtesy Emeril Lagasse, as adapted from Emeril's Potluck, HarperCollins Publishers, 2004
- 1 quart buttermilk
- 1/2 cup Emeril's Essence, recipe follows
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 head garlic, cloves peeled and crushed
- 2 (3 1/2 to 4-pound) chickens cut up or chicken parts
- 4 cups all-purpose flour
Chipotle braised short ribs
By smoker
Serves 4 Boneless beef ribs cut from the chuck flap are used at Masa in the South End
- RIBS
- 2 tablespoons canola oil
- 4 beef short ribs (each about 1 pound)
- Salt and pepper, to taste
- 1 large onion, sliced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 6 cloves garlic, finely chopped
- 2 cups dry red wine
- 3 canned chipotle chili peppers in adobo sauce
- 5 sprigs fresh thyme
- 5 leaves fresh sage
- 1 can (46 ounces) tomato juice
- BEANS
- 1 pound bacon, cut into 3/4-inch pieces
- 5 cloves garlic, thinly sliced
- 1 pound dried black beans, soaked overnight and drained
- 10 cups chicken stock
- 6 sprigs fresh thyme
- 1/2 tablespoon canola oil
- 1 medium onion, chopped
- 2 jalapeno chili peppers, seeded and finely chopped
- 1 can (15 ounces) whole tomatoes, coarsely chopped
- Salt and pepper, to taste
Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam
By smoker
Carefully pick through the crabmeat, discarding any shells or cartilage
- Sweet Corn Maque Choux:
- 1 pound jumbo lump crabmeat
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped yellow onion
- 2 tablespoons finely chopped celery
- 1/2 teaspoon Essence, plus more to taste, recipe follows
- 1/4 cup mayonnaise, preferably homemade
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons chopped flat-leaf parsley
- 1/4 cup panko, plus 1 1/2 cups*
- Salt
- 1/2 cup vegetable oil, plus more if needed
- 1 recipe Sweet Corn Maque Choux, recipe follows
- 1 recipe Tomato Jam, recipe follows
- 1 teaspoon olive oil
- 2 teaspoons unsalted butter
- 1/2 cup small-diced onion
- 1/4 cup small-diced red bell pepper
- 1/4 cup small-diced celery
- 2 cups sweet yellow corn
- 1 teaspoon minced garlic
- 1 teaspoon Essence
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup whole milk
- Tomato Jam:
- 1 cup peeled, seeded and chopped tomatoes
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 1 tablespoon honey
- 1 clove garlic, smashed
- 1 pinch cayenne pepper