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Emeril Lagasse
United States
Registrace 27. 01. 2006
The Emeril Channel invites people to join Chef Emeril Lagasse as he teaches you how to make his signature dishes and so much more. From recipes perfect for tailgating at the game, to classic dishes that pack a punch, he'll show you how to put the BAM in your cooking.
Cedar Planked Salmon | Emeril Lagasse
We’re back with another fabulous summer dinner idea. Emeril’s Cedar Planked Salmon with Calabrian Chiles and Preserved Lemon presents beautifully right off the grill. The preserved lemon slices take a bit of time to prep, but trust us when we say it’s totally worth it. The dish, served with a side of grilled patty pan squash, was a big hit with our guests Kate Kilgour and Tommy Dunnam on a recent episode of Emeril Tailgtates.
Cedar Planked Salmon With Calabrian Chiles and Preserved Lemon
4 untreated cedar shingles, about 5 1/2 by 10 inches each
2 teaspoons vegetable oil
4 (6- to 8-ounce) center cut salmon fillets (pin bones removed)
3 teaspoons Emeril’s Original Essence
¼ cup chopped or sliced pitted Kalamata olives
3 tablespoons crushed Calabrian chiles in oil
2 tablespoons extra virgin olive oil
Zest of 1 lemon
1 tablespoon lemon juice
3 cloves of garlic, minced
¾ teaspoon kosher salt, or to taste
8 slices Preserved Lemon Slices (recipe follows)
Fresh marjoram, oregano, and/or basil, chopped, to garnish
Soak the shingles in a large bowl of warm water for at least 1 and up to 2 hours. This will keep the shingles from catching fire.
Preheat a grill to 400 degrees F. Pat the shingles very dry, then rub 1 side of each shingle with 1/2 teaspoon of oil.
Season each fillet with ½ teaspoon of the Essence, then transfer fillets to the oiled side of the shingles.
In a small bowl, combine the remaining teaspoon of Essence, the olives, Calabrian chiles, olive oil, lemon zest, and lemon juice. Using the side of a chef’s knife, make a paste with the garlic and ¼ teaspoon of the salt by rubbing it back and forth against a cutting board. Add the garlic paste to the bowl along with the remaining salt. Stir the chile mixture well, and then divide it evenly over the tops of the fillets, using your fingers if necessary to “paint” the mixture all over the top and sides of the salmon.
Top each fillet with two slices of the Preserved Lemon Slices. Place the shingles in the center of a hot barbecue grill. Close the lid and cook until the fish reaches a temperature of 120 to 125 degrees F for medium, or to desired temperature, usually about 20 minutes.
Remove the shingles from the grill using a long-handled spatula. Garnish each fillet with fresh herbs, and serve.
Yield: 4 servings
Grilled Patty Pan Squash
2 pounds patty pan squash, cut into quarters
2 tablespoons extra virgin olive oil
Kosher salt
Ground black pepper
Preheat a grill to medium high, about 425 degrees F. Place the squash on a small tray or baking sheet and coat with olive oil, salt and pepper. Transfer to the grill and cook until caramelized and cooked through, about 3 minutes per side.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Watch Emeril’s New Series on Roku:
Emeril Tailgates: therokuchannel.roku.com/details/89d3358091520661e225766d2ab7b23f/emeril-tailgates
Emeril Cooks: therokuchannel.roku.com/details/b3cd79c064025c2988874bfd208f6815/emeril-cooks
Cedar Planked Salmon With Calabrian Chiles and Preserved Lemon
4 untreated cedar shingles, about 5 1/2 by 10 inches each
2 teaspoons vegetable oil
4 (6- to 8-ounce) center cut salmon fillets (pin bones removed)
3 teaspoons Emeril’s Original Essence
¼ cup chopped or sliced pitted Kalamata olives
3 tablespoons crushed Calabrian chiles in oil
2 tablespoons extra virgin olive oil
Zest of 1 lemon
1 tablespoon lemon juice
3 cloves of garlic, minced
¾ teaspoon kosher salt, or to taste
8 slices Preserved Lemon Slices (recipe follows)
Fresh marjoram, oregano, and/or basil, chopped, to garnish
Soak the shingles in a large bowl of warm water for at least 1 and up to 2 hours. This will keep the shingles from catching fire.
Preheat a grill to 400 degrees F. Pat the shingles very dry, then rub 1 side of each shingle with 1/2 teaspoon of oil.
Season each fillet with ½ teaspoon of the Essence, then transfer fillets to the oiled side of the shingles.
In a small bowl, combine the remaining teaspoon of Essence, the olives, Calabrian chiles, olive oil, lemon zest, and lemon juice. Using the side of a chef’s knife, make a paste with the garlic and ¼ teaspoon of the salt by rubbing it back and forth against a cutting board. Add the garlic paste to the bowl along with the remaining salt. Stir the chile mixture well, and then divide it evenly over the tops of the fillets, using your fingers if necessary to “paint” the mixture all over the top and sides of the salmon.
Top each fillet with two slices of the Preserved Lemon Slices. Place the shingles in the center of a hot barbecue grill. Close the lid and cook until the fish reaches a temperature of 120 to 125 degrees F for medium, or to desired temperature, usually about 20 minutes.
Remove the shingles from the grill using a long-handled spatula. Garnish each fillet with fresh herbs, and serve.
Yield: 4 servings
Grilled Patty Pan Squash
2 pounds patty pan squash, cut into quarters
2 tablespoons extra virgin olive oil
Kosher salt
Ground black pepper
Preheat a grill to medium high, about 425 degrees F. Place the squash on a small tray or baking sheet and coat with olive oil, salt and pepper. Transfer to the grill and cook until caramelized and cooked through, about 3 minutes per side.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here: czcams.com/users/emeril
Stay Connected With Emeril On:
Instagram: emeril?hl=en
Facebook: Emeril/
Amazon: www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590
Watch Emeril’s New Series on Roku:
Emeril Tailgates: therokuchannel.roku.com/details/89d3358091520661e225766d2ab7b23f/emeril-tailgates
Emeril Cooks: therokuchannel.roku.com/details/b3cd79c064025c2988874bfd208f6815/emeril-cooks
zhlédnutí: 309
Video
Fried Chicken and Buttermilk Biscuits | Emeril Lagasse
zhlédnutí 2,5KPřed 16 hodinami
We’ve got some perfectly packable dishes for your Fourth of July Picnic! Emeril’s famous fried chicken and buttermilk biscuits are surefire crowd pleasers, so be sure to make plenty to lay out on the picnic blanket. We recently shared the recipes with Atlanta Falcons fans Tom Dunn and his wife Diane on Emeril Tailgates. Fried Chicken and Buttermilk Biscuits with Honey Butter 1 qt buttermilk 1/4...
Tuna Crudo and Seared Halibut | Emeril Lagasse
zhlédnutí 1,8KPřed 14 dny
For a refreshing summertime treat, try Emeril’s Tuna Crudo with a deliciously bright Sake-Yuzu Vinaigrette. If you’re still hungry, may we suggest sticking to the sake theme and pair the crudo with Emeril’s Seared Hailbut with a Sake and Kasu Marinade. The two dishes delighted Wetlands Sake founders Nan Wallis and Lindsey Brower on a recent episode of Emeril Cooks. Tuna Crudo with a Sake-Yuzu V...
Texas Style Smoked Brisket and Chocolate Cake | Emeril Lagasse
zhlédnutí 2,4KPřed 21 dnem
Just in time for your next barbeque or cookout, we’re sharing Emeril’s Texas-inspired menu of smoked brisket and chocolate sheet cake. It’s a great combo that’s as easy to prep as it is delicious. The recipes were the highlight for Chef Hoppie and his buddy on a recent episode of Emeril Tailgates. Chef Hoppie is the personal chef to Dallas Cowboys players Dak Prescott, Ezekiel Elliott, and more...
Lobster Rolls | Emeril Lagasse
zhlédnutí 4KPřed 28 dny
Lobster roll connoisseurs know that they come in three styles: Maine, Connecticut, and New Englad. We’re partial to New England’s salad style, especially on hot summer days. So for your next picnic or cookout, try Emeril’s Lobster Salad with Crystal Hot Sauce Aioli on freshly baked Parker House Rolls. They were good enough to impress former New England Patriots cheerleader Kim Mello on a recent...
Saffron Lobster Papparedelle | Emeril Lagasse
zhlédnutí 2,2KPřed měsícem
Pasta with cream sauce may not be an obvious summer dinner idea, but Emeril’s Lobster and Pappardelle with Saffron Cream Sauce is light and delicate enough to serve on a hot summer night. Top it off with his Citirus and Saffron Olive Oil Cake for a delicious saffron-themed meal. The recipes were a big hit with saffron farmer Karl McDonald and chef Pooja Hegde on a recent episode of Emeril Cooks...
Goat Cheese Tart and Bucatini Gorgonzola | Emeril Lagasse
zhlédnutí 2,5KPřed měsícem
For your dairy-obsessed guests, try a beautiful cheese-themed dinner with Emeril’s Goat Cheese Tart and Bucatini with Gorgonzola. The recipes were a huge hit with dairy farmers Jamie and Kenny Mauthe on a recent episode of Emeril Cooks. Goat Cheese And Rosemary Tart With Shaved Prosciutto And Port-Macerated Figs 1/2 cup Port 1/3 cup honey 8 to 12 large ripe figs, washed, stems removed and halve...
Brisket Tortas with Salsas | Emeril Lagasse
zhlédnutí 2,4KPřed měsícem
If you need a break from the usual hamburgers and hot dogs, be sure to try Emeril’s brisket tortas with salsas. You’ll be surprised at how quickly this delicious alternative becomes your summer go-to. And since we’re also celebrating National Brisket Day this week, you have even more reason to give this recipe a go! Slow-Cooked Brisket Tortas with Salsas One 5-pound portion of brisket 10 large ...
Chicago-Style Deep Dish “Muffaletta” Pizzas | Emeril Lagasse
zhlédnutí 8KPřed měsícem
Leave it to Emeril to come up with a dish that melds New Orlean’s famous Muffaletta sandwich with Chicago’s Deep Dish Pizza. The result is a decadent pie rich with the flavors of Italian cured meats and olive salad. It wowed our Chicago Bears superfan “Bear Misterio” on a recent episode of Emeril Tailgates, so be sure to give it a try yourself! It’s a great recipe to share in celebration of Nat...
Crispy and Wok-Seared Softshell Shrimp with Sticky Rice and Green Papaya Salad | Emeril Lagasse
zhlédnutí 1,9KPřed 2 měsíci
Some of Emeril’s favorite shrimp recipes come from Asian cuisines. In celebration of National Shrimp Day on May 10th, we’re sharing two crustacean dishes inspired by his travels through South East Asia. Crispy Soft Shell Shrimp with Bang Bang Sauce and Chili Oil 1/2 cup mayonnaise 6 tablespoons Thai sweet chili sauce 2 teaspoons Sriracha, or to taste 1/2 teaspoon fresh squeezed fresh lime juice...
Skirt Steak Taco Bar with Homemade Corn Tortillas | Emeril Lagasse
zhlédnutí 2KPřed 2 měsíci
To celebrate Cinco De Mayo, we’re sharing Emeril’s favorite party recipe! You can’t go wrong with his always crowd-pleasing Skirt Steak Taco Bar with Homemade Corn Tortillas. In this video, Emeril wows our two Arizona Cardinals fans with a personal demo. Homemade Corn Tortillas 2 cups masa harina, or more as needed 1 ½ cups hot water 3 teaspoons butter, softened In a bowl work the masa harina t...
Old-Fashioned Soft Pretzels and Cheesy Beer Dip | Emeril Lagasse
zhlédnutí 3,3KPřed 2 měsíci
You know we can’t pass up the chance to celebrate National Pretzel Day! In honor of the twisty bread, we’re making Emeril’s Old-fashioned Soft Pretzels with a delicious Cheesy Beer Dip. In this video, Emeril prepares the winning combo for two Green Bay Packers Superfans. Old-Fashioned Soft Pretzels 3/4 cup warm water ½ cup whole milk 1 tablespoon light brown sugar 1 teaspoon honey 1 ¾ teaspoons...
Water Buffalo Chuckroast and Polenta | Emeril Lagasse
zhlédnutí 3,4KPřed 2 měsíci
According to Emeril, you can never have too much garlic! To celebrate National Garlic Day we’re sharing one of chef’s favorite recipes: Garlic and Rosemary Braised Water Buffalo Chuck Roast. In this video, Emeril makes the dish for Sarah Roland, owner of the only Water Buffalo farm in Louisiana. Garlic and Rosemary Braised Water Buffalo Chuck Roast 1 boneless water buffalo chuck roast or beef c...
Pecan Celebration | Emeril Lagasse
zhlédnutí 3,1KPřed 3 měsíci
We’re celebrating National Pecan Day by sharing Emeril’s classic pecan recipes for a savory and sweet ravioli, and a showstopper dessert. He last made the dishes for the folks behind Louisiana’s very own Bergeron Pecans and they were a huge hit. Try them at home! Butternut Squash and Pecan Ravioli 1/2 cup pecans, finely chopped plus 1 tbsp toasted chopped pecans, for garnish 3 tbsp minced shall...
Big Cali Carne Asada Burrito | Emeril Lagasse
zhlédnutí 2,7KPřed 3 měsíci
April 4th is National Burrito Day and we’re celebrating with Emeril’s Big Cali Carne Asada Burrito! Emeril last made the dish for our Los Angeles Rams superfan Alan Flores, and now it’s a staple at Alan’s famous tailgates. Big Cali Carne Asado Burrito 1 1/2 - 2 pounds flank steak Spice Mix: 1 ½ tablespoons Mexican chili powder 1 ½ tablespoons ground cumin 1 tablespoon kosher salt 2 teaspoons on...
Emeril's Grilled Lamb Meatballs | Emeril Lagasse
zhlédnutí 2,8KPřed 3 měsíci
Emeril's Grilled Lamb Meatballs | Emeril Lagasse
Emeril's Seafood Paella | Emeril Lagasse
zhlédnutí 3,7KPřed 3 měsíci
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Beer Braised Sausages and Sauerkraut | Emeril Lagasse
zhlédnutí 2,4KPřed 3 měsíci
Beer Braised Sausages and Sauerkraut | Emeril Lagasse
Emeril’s Restaurant Favorites with E.J. | Emeril Lagasse
zhlédnutí 6KPřed 4 měsíci
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Cold Soba Noodles with Tempura Softshell Shrimp and Peanut Miso Dressing | Emeril Lagasse
zhlédnutí 2,5KPřed 4 měsíci
Cold Soba Noodles with Tempura Softshell Shrimp and Peanut Miso Dressing | Emeril Lagasse
Fried Grouper with Andouille Potato Salad and Smothered Greens | Emeril Lagasse
zhlédnutí 2,5KPřed 4 měsíci
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Crown Roast Of Pork With New Orleans Oyster Dressing | Emeril Lagasse
zhlédnutí 2,3KPřed 4 měsíci
Crown Roast Of Pork With New Orleans Oyster Dressing | Emeril Lagasse
Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce | Emeril Lagasse
zhlédnutí 3,3KPřed 5 měsíci
Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce | Emeril Lagasse
Maryland Crab Toast | Fried Soft-Shell Crab Sandwiches with Lemon Caper Mayo | Emeril Lagasse
zhlédnutí 15KPřed 5 měsíci
Maryland Crab Toast | Fried Soft-Shell Crab Sandwiches with Lemon Caper Mayo | Emeril Lagasse
Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish | Emeril Lagasse
zhlédnutí 1,9KPřed 5 měsíci
Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish | Emeril Lagasse
Buffalo Chicken & White Bean Chili | Emeril Lagasse
zhlédnutí 3,3KPřed 6 měsíci
Buffalo Chicken & White Bean Chili | Emeril Lagasse
Best of Emeril Chicken Parmigiana | Emeril Lagasse
zhlédnutí 11KPřed 6 měsíci
Best of Emeril Chicken Parmigiana | Emeril Lagasse
Emeril's Best Holidays - Manly Meat Lasagna | Emeril Lagasse
zhlédnutí 4,1KPřed 6 měsíci
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Who are these guests on this channel? Every time there is a video there are folks from who knows where and how'd they get the invitation etc.? Lovely dish...love the open BBQ pit.
Emeril has been one of my biggest inspirations in the kitchen since I was young. Always a pleasure to see him work.
Salmon is my favorite dish and also the Salmon bones Hawaii people always enjoy having fried salmon bones its also ono ! With beer
Yum
Amazing as always !!!!
M'a man!! the passion sais it all Love from Tunisia
Your expertise in cooking is visible every time. Keep inspiring the Khal community. ======================
That is not how TX brisket is done. We would never cook at 285.
I love that she'd had a whole bottle of wine before this interview and still managed to hold it together, truly a legend in her own lunchtime
Yummy
It is so weird to see him use foil. I do alot of bbq and i know a few people who smoke ribs professionally and all of us do it a bit different but the one thing all if us always said is that wrapping your ribs is only for people who do not know how to cook ribs.
I’ve never considered putting pancetta into my Linguine w/ Clams but I must say it looks good. Grazie, Chef!
I miss NOLA, Emeril`s resteraunt in New Orleans, LA. I had the BEST meal of my life there years ago! Also really miss Emeril Live nightly!
Distinctive green flesh
you are always the best! it's always happiness watching you, Love from Tunisia
Always love watching Emeril. His chicken parm recipe is amazing! As usual, his recipes are simple, but delicious, and he makes it look so easy with the way he explains the recipe. I even loved his store-bought pasta sauce! 😂
I've always enjoyed watching Emeril shows and his Fabulous recipes i have a few of your recipe books and those recipes are absolutely delicious Have a great day! 👍🏼
GOAT
Emeril!!! This is the first time I've seen your face since I was a kid! It is so good to see you, like an uncle I haven't seen in decades. I hope you are so well my friend. Take care of yourself!
Julia had really fight for her spot in the french culinary institute in Paris, France.
A true tv treasure.
Food Network, Top Chef, etc etc etc. aren't things now without Julia leading the charge to cooking being a viable television product.
❤wow
I ate in one of his restaurants in New Orleans and it was amazing ❤
I grew up in a single mom household without cable. PBS taught me how to cook. When my mother passes and I think about my favorite time with her, it would be us two on the sofa watching Julia Child while smelling beef stew in cast aluminum in the oven. I adore that Julia does not hold back in this, even in her nineties - teaching a chef the proper ways, standing up for herself, forever an amazing woman. Julia and Mom taught me how to cook, not out of a cookbook, but why we use certain tools, how we cut things, how things are treated. Julia and the collar....My heart.
I could watch and listen to this guy cook ANYTHING! I've made this dish. It's spectacular.
I could eat that every day of the week, and twice on Sunday. Wonderful recipe, Chef.
That beautiful tuna I could eat that all day in Hawaii we call it Ahi tuna or Dice it in half inch cubes soyu sesame oil dice onions and chili pepper and green onions and thats my breakfast lunch and dinner !
😊🍴🍱FANTASTIC✨✨👏👏
I don't see any mention of when this aired.
👍👍
The bam man hitting it out of the park again
I have no use for ice.
jodi welch brechts mood mike welch juniors compass trued twelve mayfields beef stewed
That's why he's the GOAT
❤❤
Emeril was young once......
Camera crew made sure they had the side view lol
What a great video. You are five star. Thanks for taking the time to teach your art. I’m subscribing
Emeril , were you a sous chef for Paul Prudhomme at K Paul's in New Orleans? I spent a lot of time down in New Orleans even at your restaurants! Last time I saw Paul, Kay , had died and he had a new wife lost a lot of weight! Really like this Texas style smoke brisket, as a kicker. your cake wasn't bad! Please stay connected!
He actually has the ingredients and the how to in the description! A lot of wanna be chefs make you scramble. Awesome
Whats that mac and cheese thing he made?
I have smoked hundreds of brisket, I am in texas, none like this. Wood should be oak, on a pellet grill bout 225 to 250, no higher, and rub of salt and pepper, I'm positive this is good because brisket is good, but it's not texas.
Emeril recipes are always mouth watering Always enjoyed his cooking videos ! 😍
I can’t wait to watch this! I’m busy so I’ll watch it later!
I'm gonna add pineapple salty an sweet yum those look so good ❤❤❤❤
Great Amazing Mexican food! best salad ever made!
Hot sauce and Worcestershire?
Some ingredient quantities would be nice…🙄
Add some honey along with butter yum