Kicked Up Country Breakfast Emeril Lagasse Style Recipes

KICKED-UP COUNTRY BREAKFAST -EMERIL LAGASSE STYLE

Kicked-Up Country Breakfast -Emeril Lagasse Style image

Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself!

Provided by TishT

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb pork sausage, removed from casings
1 tablespoon unsalted butter, more as needed
1 cup chopped yellow onion
1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
1 1/2 teaspoons spice essence, recipe follows
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 large idaho potato, peeled and cubed
1/4 cup chopped fresh parsley
1 cup chicken stock
4 large eggs
1 cup shredded sharp cheddar cheese
hot toast or tortilla, accompaniment

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

Kicked Up No-Bake Nachos image

Provided by Emeril Lagasse

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 28

Ingredients

1 large bag corn chips
Chili con Queso, recipe follows
Pickled jalapeno slices, optional
1 medium Hass avocado, peeled, seeded, and diced
Chopped grilled green onions, for garnish
Chopped fresh cilantro leaves, for garnish
Sour cream, for garnish
2 tablespoons vegetable oil
1 cup diced chorizo
1 cup chopped white onions
1 teaspoon minced garlic
1 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne, or to taste
2 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes, drained
1 cup canned chopped mild green chiles
1 cup heavy cream
2 cups grated medium Cheddar
1 1/2 cups grated Monterey jack
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

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