Emeril Lagasses Brown Sugar Crusted Baked Bologna Recipes

EMERIL LAGASSE'S BROWN SUGAR-CRUSTED BAKED BOLOGNA

Steps:

• Preheat oven to 250°F
• Line a large roasting pan with foil to cover well
• Using a small, sharp knife, score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design
• Place the bologna, cut-side down, in the foil-lined pan and spread a thin layer of mustard on the exposed areas
• Using your hands, press the brown sugar onto the Dijon mustard to create a coating
• Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard
• Press the remaining brown sugar onto the mustard to coat the entire bologna well
• Place the bologna in the top third of the oven
• Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning
• Remove the bologna from the pan and place it on a large platter
• Slice the bologna 1/4- to 1/2-inch thick
• Make sandwiches on fresh white bread with yellow mustard
• just the way Emeril likes it!

SOUTHERN COOKED GREENS

Steps:

• In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

EMERIL'S LASAGNA BOLOGNESE

Steps:

• For Bolognese Sauce: In large pot heat butter over medium-high heat.
• Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
• Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
• Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
• Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
• Add wine and cook till almost evaporated.
• Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
• Season to taste with salt and pepper.
• Stir in the creamand parsley and adjust seasoning if necessary.
• Set aside until ready to assemble.
• Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
• Slowly whisk in milk to blend together.
• Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
• Allow to cook for 5 minutes or so until floury taste is gone.
• Remove from heat and add salt and nutmeg to taste.
• To assemble:Preheat oven to 350.
• Butter a large rectangular baking dish.
• Spoon 1/2 cup of meat sauce onto the bottom of the dish.
• Cover with 1 layer of cooked lasagna noodles.
• Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
• Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
• Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
• Let rest for 10 minutes before serving.