Emerils Hurricane Recipes

HURRICANE COCKTAIL

Steps:

• Combine dark rum, light rum, passion fruit syrup, and lime juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

EMERIL'S HURRICANE

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.

HURRICANE COCKTAILS

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.

THE HURRICANE PORT-A-SHRIMP

Steps:

• Remove the woody stem from and wash the Portabella Mushroom.
• Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
• Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
• Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.

HURRICANE

Steps:

• Combine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.
• Strain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.

EMERIL'S CARIBBEAN COCKTAIL

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.

EMERIL'S CREAMY PRALINES

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.