Kicked Up Country Breakfast Emeril Lagasse Style Recipes

KICKED-UP COUNTRY BREAKFAST -EMERIL LAGASSE STYLE

Steps:

• Heat a large frying pan over medium-high heat.
• Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
• Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
• Add the garlic and cook for 30 seconds.
• Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
• Add the parsley and chicken stock, stir well, and bring to a boil.
• Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
• With a spoon, make 4 indentations in the mixture, and break an egg into each.
• Cover and cook until the eggs are set, about 4 minutes.
• Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
• Serve immediately with hot toast or tortillas.

KICKED UP NO-BAKE NACHOS

Steps:

• Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
• Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
• In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.