Emerils Caribbean Cocktail Recipes

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EMERIL'S CARIBBEAN COCKTAIL



Emeril's Caribbean Cocktail image

Make and share this Emeril's Caribbean Cocktail recipe from Food.com.

Provided by alligirl

Categories     Beverages

Time 3m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 6

1 1/2 ounces light rum
1/2 ounce blue curacao
2 ounces pineapple juice
1 tablespoon simple syrup
1 tablespoon fresh lime juice
fresh pineapple, wedge garnish

Steps:

  • In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice.
  • Garnish with pineapple and serve.

HURRICANE COCKTAILS



Hurricane Cocktails image

Provided by Emeril Lagasse

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 7

10 ounces fresh orange juice
10 ounces sour mix, or fresh lime juice
3 tablespoons superfine sugar, or more to taste
1 large orange, cut into 1/4-inch thick slices
12 ounces light rum
12 ounces dark rum
10 ounces grenadine, or passion fruit syrup

Steps:

  • Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.

EMERIL'S CREAMY PRALINES



Emeril's Creamy Pralines image

Make and share this Emeril's Creamy Pralines recipe from Food.com.

Provided by alligirl

Categories     Candy

Time 25m

Yield 18 candies, 18 serving(s)

Number Of Ingredients 8

1 cup granulated sugar
1 cup light brown sugar, tightly packed
2 tablespoons light corn syrup
2 tablespoons butter
1 pinch salt
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cups pecan pieces

Steps:

  • In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
  • With a wooden spoon, stir until the sugar dissolves.
  • Continue to cook, stirring, until smooth and light brown, about 8 minutes.
  • Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper.
  • Let cool.
  • Remove from the paper with a thin knife.

CARIBBEAN COCKTAIL



Caribbean Cocktail image

Make and share this Caribbean Cocktail recipe from Food.com.

Provided by Jane Gib

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 fluid ounces melon liqueur
1 1/2 fluid ounces blue curacao
1/4 fluid ounce bacardi rum
1/4 fluid ounce cream of coconut
3/4 fluid ounce pineapple juice

Steps:

  • In a shaker filled with ice Mix the Bacardi and pineapple juice.
  • shake well until too cold to hold.
  • strain the content into a glass filled with ice.
  • rinse shaker and fill again with ice.
  • mix the Curacao and cream of coconut and shake until too cold to hold.
  • Stain the contents into the same glass and mix.

Nutrition Facts : Calories 46, Fat 1.7, SaturatedFat 1.5, Sodium 5.2, Carbohydrate 3.7, Fiber 0.2, Sugar 2.9, Protein 0.3

EMERIL'S CARIBBEAN CHICKEN



Emeril's Caribbean Chicken image

Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 12

4 scallions, ends trimmed, cut into thirds
2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)
6 garlic cloves, peeled
3-inch piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon dried thyme
1 whole chicken (about 3 1/2 pounds), giblets and liver discarded
Vegetable oil, for grates
Coarse salt

Steps:

  • In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
  • To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
  • Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.

Nutrition Facts : Calories 510 g, Fat 26 g, Fiber 1 g, Protein 53 g

EMERIL'S HURRICANE



Emeril's Hurricane image

Make and share this Emeril's Hurricane recipe from Food.com.

Provided by alligirl

Categories     Beverages

Time 5m

Yield 6 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups pineapple juice
1 cup orange juice
1 cup pomegranate juice, preferably a filtered (not cloudy)
1/2 cup grenadine
1/2 cup simple syrup
1/4 cup plus 2 tablespoons lemon juice
1/4 cup plus 2 tablespoons lime juice
1 1/2 cups light rum
1/4 cup triple sec
1/2 cup dark rum
orange slice, for garnish
lemon slice, for garnish
maraschino cherry, for garnish

Steps:

  • In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.
  • Add the light rum, Triple Sec and dark rum and stir well.
  • Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.

Nutrition Facts : Calories 449.3, Fat 0.2, Sodium 14.9, Carbohydrate 47.9, Fiber 0.4, Sugar 33.8, Protein 0.9

EMERIL'S SAZERAC COCKTAIL



Emeril's Sazerac Cocktail image

From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment.

Provided by alligirl

Categories     Beverages

Time 5m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 6

sugar, 1 lump
3 drops peychaud's bitters
1 dash Angostura bitters
3 ounces rye whiskey, 1 jigger
1 dash Herbsaint or 1 dash pernod liqueur
1 piece lemon peel

Steps:

  • Fill a small old-fashioned glass with cracked ice and set aside.
  • In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
  • With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
  • Stir. Never use a shaker.
  • Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
  • Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

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