RECIPE TITLE "Emeril's Crawfish Egg Rolls with Hot Sesame Drizzle"
recipe excerpted from Emeril's New New Orleans Cooking, copyright © 1993 by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.
... more great recipes by Emeril Lagasse on our GREAT CHEFS page!
Makes 8 first-course servings ---moderate
Chinese food in New Orleans? Absolutely. Light and crispy on the outside, moist and spicy on the inside, these egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp.
1 cup Hot Sesame Drizzle (recipe follows)
2 teaspoons olive oil
1/2 cup finely diced onions
1/2 cup finely diced celery
1 cup, finely shredded napa or white cabbage
2 teaspoons minced garlic
1/2 cup finely grated carrots
1/2 pound (1 cup) peeled crawfish tails
2 tablespoons sesame oil
2 teaspoons untoasted sesame seeds
1 teaspoon salt 6 turns freshly ground black pepper
1 teaspoon Emeril's Creole Seasoning
4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl)
8 egg roll skins
6 cups vegetable oil
1/4 cup dry mustard, combined with 1/4 cup water
1. Prepare the Hot Sesame Drizzle, and set aside.
2. Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.
3. To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 2 of the eggs.
4. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the fillingon one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll.
5. Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375°F, fry the egg rolls until they're crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.
6. While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.
7. To serve, paint each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll.
|Hot Sesame Drizzle
Makes 1 cup
2 tablespoons sesame seeds
1 teaspoon salt
1 cup Basic Chicken Stock
1/4 cup sesame oil
1/4 cup honey
1 tablespoon plus 1 teaspoon soy sauce
8 turns freshly ground black pepper
1. Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1 1/2 minutes. Add the salt, stock, oil, honey, and soy sauce and whisk over high heat until the mixture comes to a full boil.
2. Turn the heat down to a medium, add the black pepper, and cook, whisking, for 3 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for 1 day. Reheat over lowest heat.
| Louisiana Real & Rustic
Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out, writes Emeril Lagasse. In Louisiana Real & Rustic , the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast. On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace. Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or Cajun) dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today. Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out, writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.
| Emeril's There's a Chef in My World!
Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril's There's a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places! You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we're all part of one global family, and a great way to learn about other cultures is through their food! Once you're cooking international-style, you'll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start! This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes Did You Know . . . tidbits of cultural information behind some of the recipes. Try breakfast English-style with Toad in the Hole -- and discover what the toad is! After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again! Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name! BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway? And don't forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you'll want to know more about the flavors of the islands! So, get ready, pack your bags -- here's your passport to a whole new world of food!
| Emeril's Potluck
Famous television personality, chef, and restaurateur Emeril Lagasse has long since established himnself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy Chicken Casserole, Champagne Punch, and Chocolate Peanut Butter Pie. So be the host with the most and prepare several dishes, or be the best guest and bring just one--either way, everyone is sure to eat up everything from Emeril's Potluck.
| From Emeril's Kitchens
Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinach and Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-Cilantro Rice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!