Emeril’s Kicked Up Stovetop Clam Bake with Lobsters, Mussels, Potatoes, Artichokes and Sausages
1 1/2 gallons water
1/4 cup salt
4 (12-ounce) lager beers
1 cup liquid crab boil
3 to 4 pounds fresh seaweed or rockweed, rinsed in water
3 pounds small new potatoes, scrubbed
2 pounds small yellow onions, left whole and ends trimmed, outer papery skin discarded
2 cobs white corn, shucked, silk removed, and cut in half crosswise
2 cobs yellow corn, shucked, silk removed, and cut in half crosswise
4 heads garlic, cut in 1/2 crosswise
3 medium artichokes
2 pounds Italian sweet sausage, cut into 2 to 3-inch pieces
2 pounds Portuguese chorizo 6 (1 1/4-pound) lobsters, rinsed
3 tablespoons Essence, recipe follows
4 pounds live clams, scrubbed, soaked and well rinsed in 2 to 3 changes of water to rid of sand
2 pounds live mussels, scrubbed, soaked, rinsed and debearded
1 pound large, thick asparagus, tough ends discarded, trimmed to the same length
1 cup melted butter
2 tablespoons fresh lemon juice
Warm French bread
In a large square-head roasting pan (approximately 20 by 17 by 7-inches), with handles on each side, combine the water, salt, beer, and crab boil and bring to a boil. Add enough seaweed to cover the bottom of the pan, about 1/2 of the seaweed. Arrange the onions and potatoes around the seaweed. Cover tightly with a lid or heavy aluminum foil, lower the heat, and steam for 10 minutes. Add the corn, garlic, artichokes, sausages, and lobsters. Sprinkle with the Essence and cover with the remaining seaweed. Add enough water if needed to cover the bottom of the pan. Cover tightly, and steam until the lobsters are red, 20 to 30 minutes. Remove the lobsters from the pan and break open over a bowl. Place the lobsters over a platter. Add any lobster liquid to the pan. Arrange the clams, mussels and asparagus over the seaweed, cover tightly, and steam until the clams and mussels are open, 10 to 15 minutes. Turn off the flame. Discard any unopened clams and mussels. Transfer the items to platters or bowls for transporting to the table or picnic area. In a small saucepan, melt the butter. Add the lemon juice and cayenne, to taste. Divide among small bowls or containers for dipping the seafood. Serve with French bread.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Source: Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Roasted Chicken with Garlic Confit
You can use the leftover garlic oil from this recipe and use it to toss with pasta, as an addition to the chicken.
12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-lb) chicken, quartered
1 tablespoon unsalted butter, softened
2 teaspoons salt
1/2 teaspoon black pepper
Put oven rack in upper third of oven and preheat oven to 500°F. Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes. While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes. Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.
Makes 4 servings.
Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
4 green onions, diced
1 cup sour cream
6-8 slices crisp-cooked bacon, crumbled (to equal 1 cup)
5 ounces grated sharp cheddar cheese
Salt and pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Heat oven to 350 degrees and bake the potatoes until tender. Cut potatoes in half and scoop out the meat, set aside. Cut up 2 potato peels into small pieces and discard the rest. Melt butter in a medium saucepan. Slowly blend in flour with a wire wisk, until thoroughly blended. Gradually add milk to the butter/flour mixture, whisking constantly. Whisk in salt, pepper, onion and garlic powder. Simmer on low, stirring constantly until liquid bubbles. When the milk mixture is very hot, whisk in potato. Add the potato peels and some of the onion. Reserve the rest of the onion to top off the soup when serving. Whisk well, add sour cream and bacon. Cook on low about 10 minutes. Add 3/4 of the cheese, a little at a time until it is melted in. Serve with seasoned croutons, fresh onion and cheese on top.
Parsnip and Rosemary Risotto
8 cups vegetable broth
5 tablespoons butter, divided
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)
Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper.Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.
Makes 6 servings.
Source: Bon Appetit Magazine, March 2006
Jill Silverman Hough
Braised Chicken with Apples and Sage
8 chicken thighs with skin and bones (3 lb)
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges
1/2 cup chopped shallots (2 to 3)
2/3 cup reduced-sodium chicken broth
1 teaspoon cider vinegar
1/2 teaspoon chopped fresh sage
Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet. Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes. Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.
Makes 4 servings.
Source: Gourmet Magazine – Quick Kitchen, December 2005
Category: Picnic Recipes