EMERIL LAGASSE'S DELMONICO POTATOES
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
SHRIMP CLEMENCEAU
George Benjamin Eugene Clemenceau became the premier of France in 1906 and a chicken dish was created in New Orleans to honor him, I believe at Galatoire's, the revered restaurant that opened in 1905. I've taken a little liberty and substituted shrimp for the chicken.
Provided by Emeril Lagasse
Categories main-dish
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
- In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.
- To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.
- In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.
MASHED POTATOES
Steps:
- Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
EMERIL'S DELMONICO EGGPLANT CASSEROLE
Steps:
- 1. Preheat oven 350 degrees F. Lightly grease 8 x 8-inch baking dish and set aside. Place eggplants in large pot, season with 1/4 teaspoon salt, cover with water by 1 inch and bring to a boil. Reduce the heat slightly and cook at a gentle boil until the eggplants are tender and very soft, about 30 minutes. Remove from the heat and drain well, reserving 3 tablespoons of cooking liquid. Set aside.
- 2. Melt the butter in a medium pot over medium heat. Add the yellow onions, bell peppers, celery, garlic, and bay leaves and cook, stirring occasionally, until the vegetables are soft and golden, about 10 minutes. Stir in the reserved 3 tablespoons eggplant cooking liquid and the tomatoes and their juices and allow the mixture to simmer gently for 5 minutes. Add the shrimp and cook for 10 minutes, stirring frequently to keep from sticking.
- 3. Add the chicken base, reserved eggplants, green onions, remaining 1 teaspoon salt, and black pepper and cook for 2 minutes, stirring. Remove from the heat and discard the bay leaves.
- 4. Spoon the mixture into the prepared baking dish, sprinkle bread crumbs over the top.
- 5. Bake until the bread crumbs are lightly browned and the mixture is bubbly, about 30 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MA'S DELMONICO POTATOES
This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.
Provided by davianng
Categories Potato
Time 1h30m
Yield 4 quarts, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 4 quart casserole.
- Shred cheese.
- Melt butter in saucepan.
- Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
- Cook, stirring with whisk constantly, until bubbly.
- Add milk and continue stirring until mixture starts to become thick.
- Begin adding shredded cheese by the handful, stirring all the while.
- Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
- Pour cheese sauce over potatoes.
- Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.
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