Main Course

Course: 
  • 1 piece - 6 oz. Filet Mignon
  • 4 each Fried Basil Leaves
  • 1 cup Roasted Pepper and Basil Aioli 
  • 3 each French Bread Crostini
  • 1/2 cup Parmesan Ribbons 
  • 1/2 cup Micro Greens
  • Fresh Ground Black Pepper 
  • Kosher Salt
  • 1 Tbls. Extra Virgin Olive Oil 
  • 2 Fresh Thyme Sprigs

Roasted Pepper and Basil Aioli:

  • 4 cloves Garlic
  • 1/2 cup Extra Virgin Olive Oil
  • 2 each Egg Yolks
  • 1/2 cup Grapeseed Oil
  • 1/4 tsp. Salt 
  • 1/2 cup Basil
  • 1 each Roasted Red Bell pepper

grilled beef tenderloin

Course: 
  • 6 sticks butter, melted
  • 4 pounds extra-large Gulf shrimp (U–15), head and shells on
  • 3 lemons
  • 1 head of garlic, peeled and bruised
  • 1 recipe Barbecue Seasoning Mixture(recipe follows)
  • hot French bread

Barbecue Seasoning Mixture:

  • 2 tablespoons sea salt
  • 1 1/2 tablespoons Spanish paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons coarsely ground fresh black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 3 teaspoons ground cardamom

New Orlean’s Barbecue Shrimp

New Orlean’s Barbecue Shrimp

Click image to enlarge

 

 

Shrimp:

  • 24 Jumbo Louisiana shrimp, heads on
  • 1 ¼ cups virgin olive oil
  • 8 cloves fresh garlic, sliced thin
  • 1/3 cup chopped green onions
  • 4 sprigs fresh rosemary
  • 2 cups white wine
  • ¼ cup Italian seasoning
  • 2 teaspoons blackening seasoning
  • 2 teaspoons lemon pepper
  • ¼ cup fresh basil
  • ¼ cup Worcestershire sauce
  • 1/3 cup butter
  • 3-4 lemons, juiced

Fried Creole Tomatoes:

  • 6 sliced Creole tomatoes
  • 2 cups milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 cups Italian breadcrumbs
  • Oil for frying

 

Course: 
  • 2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
  • Salt and pepper to taste
  • 4 tablespoons all-purpose flour, divided
  • 1 onion, chopped
  • 1 green bell pepper, cored and chopped
  • ½ cup celery
  • 1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
  • 1 teaspoon minced garlic
  • 2 cups fat-free beef broth
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 1 bunch green onions, chopped

  
Cheese Grits

  • 2 cups fat-free chicken broth
  • 2 cups skim milk
  • 1 cup water
  • 1 1/2 cups quick grits
  • 1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup chopped green onions
  • Salt and pepper to taste
  • Dash  cayenne

Grillades and Cheese Grits

Grillades and Cheese Grits

Click to enlarge image

 

Course: 
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1½ cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons minced garlic
  • One 12-ounce bottle amber beer
  • 6 cups shrimp stock
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs* (about 2)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril's Original Essence, recipe follows
  • 2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops
  • Cooked white rice, for serving

Chefs note: Gumbo crabs are simply (uncooked) blue crabs that are used to flavor soups, stews, and gumbos in Louisiana. They are typically the smallest crabs in the catch, graded “gumbo crabs” because they are not large enough to command the highest price in a fisherman’s catch. That said, any fresh or frozen uncooked blue crabs can be substituted for gumbo crabs.

 

Emeril’s Classic Seafood Gumbo

Emeril’s Classic Seafood Gumbo

Click image to enlarge

Pages

Subscribe to RSS - Main Course