Prime Time Emeril: More TV Dinners from America's Favorite Chef

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.

Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television -- more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril.

Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.

From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.

Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou's Chocolate Praline Pie.

So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.

Excerpt

Emerilized Pilau

Makes 6 to 8 servings

Pilau and pilaf are first cousins! This dish, which can be rice- orbulghur-based, originated in the Near East. You begin by first browning the ricein butter or oil before adding water or stock. The dish can be variouslyseasoned and usually contains cooked chopped vegetables, meats, seafood, orpoultry. It's easily prepared and can accompany a variety of foods. You'llreally be surprised at how versatile it is. Be creative and add whatever choppedvegetables - like yellow squash, zucchini, eggplant, green beans - you've got onhand, or whatever suits your fancy. The important thing is the proportion ofliquid to rice.

1 1/2 tablespoons unsalted butter
1/4 pound boiled ham, diced
1 1/2 cups finely chopped yellow onions
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 cups long-grain white rice
1/2 cup finely chopped green onions (green and white parts)
1/2 cup seeded and chopped tomatoes
2 teaspoons finely chopped garlic
1/2 cup frozen peas
3 1/2 cups Chicken Stock (page 2) or canned low-sodium chicken broth

1. Preheat the oven to 325 degrees F.
2. Melt the butter in a large ovenproof saucepan over medium-high heat. Add theham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leavesand cook, stirring often, until the vegetables soften, about 4 minutes. Add therice and stir to coat. Add the green onions, tomatoes, and garlic and cook,stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bringto a boil over high heat.
3. Remove the pan from the heat and cover tightly with aluminum foil. Bakeuntil the rice is tender and the liquid is absorbed, about 30 minutes.
4. Remove from the oven and let stand, covered, for 10 to 15 minutes. Removethe bay leaves.
5. Before serving, fluff the rice with a fork.

Mississippi Mud Cake

Makes 1 Cake

This Southern classic combines coffee, bourbon, and chocolate for a deliciouscrowd-pleaser. For you chocolate lovers who may have watched our show onchocolate, this is a very simple cake to make. Top yours with some homemade icecream - vanilla's my favorite.

1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups bleached all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup bourbon
1 1/2 cups strong brewed coffee, cooled
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

1. Preheat the oven to 275 degrees F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust withthe cocoa.
3. Sift the flour with the baking soda and salt into a bowl, and set aside.
4. Warm the bourbon and coffee in the top of a double boiler or a stainlesssteel bowl set over a pan of simmering water for 5 minutes. Add the chocolateand remaining butter and cook, stirring, until melted and smooth, about 3minutes. Remove from the heat. Add the sugar and stir to dissolve. Coolslightly.
5. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, intothe chocolate. Add the vanilla and eggs, whisking to mix well.
6. Pour the batter into the prepared pan and bake for 1 hour. (The cake will beslightly soft in the middle.)
7. Remove from the oven and let rest in the pan for 20 minutes, then turn outonto a cooling rack to cool for at least 30 minutes before serving.

Excerpted from Prime Time Emeril by Emeril Lagasse. Copyright © 2001 by Emeril Lagasse. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Copyright © 2001 Emeril Lagasse.
All rights reserved.
ISBN: 0-06-018536-8