parmesan cheese

Course: 

 

  • 1 butternut squash (about 2 pounds) 
  • 2 tablespoons olive oil 
  • kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 6 tablespoons unsalted butter 
  • 2 ounces pancetta, diced 
  • 1/2 cup minced shallots (about 2 large) 
  • 1 1/2 cups Arborio rice  
  • 1/2 cup dry white wine 
  • 1 teaspoon saffron threads 
  • 1 cup freshly grated Parmesan

 

Butternut Squash Risotto

 

Course: 
  • 4 tablespoons olive oil
  • 1 carrot, diced (about 1 cup)
  • 1 yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (about 1 cup)
  • 2 stalks celery, diced 
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cans tomato sauce 
  • 2 15-ounce cans crushed tomato
  • 1/3 cup vinegar
  • 1 cup shrimp stock or water
  • salt, to taste
  • pepper, to taste 
  • thyme, to taste
  • parsley

Grits

  • 4 ears corn, roasted 
  • 6 cups water
  • 2 cups heavy cream
  • 2 tablespoons salt
  • 1/4 cup butter
  • 2 cups grits
  • 1/2 cup Parmesan

Shrimp

  • 36 Louisiana shrimp (16–20 count)
  • 4 tablespoons butter
  • Parmesan cheese, for garnish
  • green onions, for garnish

Creole Shrimp & Grits 

Creole Shrimp & Grits

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Course: 
  • 3 tablespoons olive oil
  • 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
  • 1 sweet onion, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon creole seasoning separated
  • 1 teaspoon dry oregano
  • 10 whole peeled canned roma tomatoes (approx. 28 oz can)
  • 3 teaspoons worchestershire sauce
  • 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
  • 3 cups low sodium chicken broth
  • 4 lbsfresh head-on shrimp (16-20 count)
  • 2 teaspoons fresh thyme
  • 1 bunch green onions (chopped)
  • 3 cups breadcrumbs (panko if possible)
  • 1½ cups grated parmesan
  • 3 tablespoons olive oil
  • Salt/pepper

 

Louisiana Shrimp and Andouille Cassoulet 

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Course: 
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup very finely diced onion
  • 2 tablespoons very finely diced red bell pepper
  • 2 tablespoons very finely diced yellow bell pepper
  • 3/4 teaspoon salt, in all
  • 1/4 teaspoon cayenne pepper, in all
  • 1 1/2 teaspoons Emeril’s Original Essence, in all
  • 2 pounds peeled Louisiana crawfish tails, in all
  • 2 tablespoons chopped green onion tops
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 large eggs, in all
  • 3/4 cup breadcrumbs, in all
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup flour
  • 2 tablespoons heavy cream
  • 1/2 cup vegetable oil
  • 4 onion rolls, halved and toasted
  • Creole tartar sauce, for serving, optional (recipe here)
  • 1/4 cup sliced hamburger pickles
  • 1 small tomato, cored and thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

Emeril's Crawfish Burgers

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Course: 
  • 3 cups diced Creole tomatoes
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons chopped basil
  • 1/4 cup red wine vinegar
  • 1 tsp chopped thyme
  • 1/2 cup extra-virgin olive oil
  • salt and black pepper, to taste
  • granulated garlic, to taste
  • 25 basil leaves
  • 25 French bread croutons

 

Chef's note: “I first discovered this old-world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought this dish here from Italy. Although simple to produce, the flavors are indescribable. Try it not only as an hors d'oeuvre, but also as the perfect garnish to any Italian or Southwest dish.”

Pansanella

 

Course: 
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium-size red bell pepper, cut into thin strips
  • 1 medium-size green bell pepper, cut into thin strips
  • 2 shallots, chopped
  • 1 tablespoon minced garlic
  • 36 large shrimp, peeled and deveined
  • 1/2 cup shrimp or chicken stock
  • 2/3 cups heavy cream
  • 1 pound angel hair pasta, cooked and drained
  • 1 cup chopped fresh basil leaves (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped pecans
  • 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

Vegetable Pecan and Shrimp Pasta

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  • 1 pound peeled boiled shrimp
  • 6 Creole tomatoes, chilled
  • ½ cup diced cucumbers
  • ½ cup diced celery
  • ¼ cup diced onion
  • ¼ cup diced bell pepper
  • ½ teaspoon diced garlic
  • ½ cup cottage cheese
  • ¼ cup Parmesan cheese
  • 2 boiled eggs, diced
  • Salt and black pepper to taste
  • Granulated garlic to taste
  • 2 tablespoons Italian dressing
  • ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Shrimp Stuffed Creole Tomato Salad

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Course: 
  • 1 lb high quality dried or fresh pasta
  • ½ cup toasted, coarsely chopped macadamia nuts
  • ½ cup (1 stick) softened salted butter
  • 2 tablespoons black or white truffle oil
  • Parmigiano-Reggiano cheese for shaving

Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.

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