Menu

Warm traditions from the Big Easy

  • Written by Family Features

Guests will think you’re hiding a chef in the kitchen when they dig into this menu. You’ll be surprised how quickly you can prepare these recipes — the key is to get all your ingredients organized and ready to use before you start.

Po’ Boys are New Orleans style hero sandwiches. These, created by Emeril Lagasse, are the centerpiece of a delicious, casual meal. It’s worth a trip to the bakery to get the best hero style buns you can find.

Emeril’s luxurious Southern Style Corn Chowder takes about an hour to make, but tastes like you’ve been cooking all day. This is a classic Emeril-style recipe made much easier with boxed chicken stock.

Romaine Hearts Salad adds a lighter note to this menu, complementing the hearty sandwiches and chowder.

For more recipes, go to www.bgfoods.com/emerils and www.emerils.com.

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Po’ Boys — Sausage Heroes With Marinara

3 Tbsp. olive oil

2 1/2 pounds (8 5-ounce links) sweet Italian sausage

2 yellow onions, thinly sliced

2 green bell peppers, cored,

seeded, thinly sliced

2 tsp. Emeril’s Original Essence

8 hero buns, split lengthwise,

warmed

1 jar Emeril’s Home Style

Marinara Pasta Sauce, warmed

1/2 c. mayonnaise

2 c. shredded mozzarella cheese

1/2 c. grated Parmesan or Romano cheese

Preheat oven to 300ºF.

Heat 1 Tbsp. oil in large skillet over medium to low heat. Add sausage links and turn frequently until browned and cooked through, 22 to 25 minutes. Remove from heat, cut into 1/2-inch slices, cover to keep warm.

Add remaining oil to 12-inch sauté pan over medium high heat.

Once hot add onions, bell peppers and Essence. Stir often and cook until onions and peppers are wilted and lightly caramelized, about 12 minutes.

Place warmed buns on baking sheet and spread inside of each with 1 Tbsp. mayonnaise. Divide sliced sausage, onions and peppers among bottom halves of buns. Top with about 1/4 c. warmed pasta sauce. Top each sandwich with 1/4 c. mozzarella and 1 Tbsp. Parmesan. Broil sandwiches until cheese is melted, 3 1/2 to 5 minutes. Remove from oven, cut in half and serve with remaining sauce on side.

Yield: 8 servings

 

Romaine Hearts Salad With Seasoned Croutons and Lemon-Basil Vinaigrette

Croutons:

4 c. day-old French bread, cut into 1-inch cubes

6 Tbsp. extra virgin olive oil

2 1/2 tsp. Emeril’s Original Essence

Pinch salt

Preheat oven to 350ºF.

Combine all ingredients in large bowl and toss well to blend.

Spread croutons on sheet pan and place in oven to toast. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside to cool as you prepare salad.

Yield: 4 c. croutons

Salad:

5 Tbsp. freshly squeezed lemon juice

1 Tbsp. honey

2 tsp. minced shallots

1/2 tsp. Emeril’s Dijon Mustard

1/2 tsp. lemon zest

1/2 tsp. minced garlic

2/3 c. extra virgin olive oil

2 Tbsp. chopped fresh basil

1 pound Romaine hearts chopped into 2-inch pieces

1/2 pound cherub or cherry tomatoes, halved

1 recipe Croutons, see recipe above

1/2 c. shaved Parmesan

In medium bowl combine lemon juice, honey, shallots, mustard, lemon zest and garlic. Whisk, then add oil in slow, steady stream while you continue whisking until incorporated. Add basil and season to taste with salt and pepper.

In large bowl combine lettuce with tomatoes, croutons and Parmesan. Season with salt and pepper, drizzle with 1/2 c. vinaigrette; toss to combine. Serve on chilled salad plates or bowls.

Yield: 6 to 8 servings

 

Southern-Style Corn Chowder

4 ounces bacon, chopped

1 c. finely chopped onions

1/2 c. finely chopped carrots

1/2 c. finely chopped celery

2 Tbsp. minced garlic

3/4 c. finely chopped red bell peppers

5 c. fresh corn kernels (from about 7 ears)

1/4 c. all-purpose flour

2 quarts Emeril’s All Natural Chicken Stock

1 1/2 c. 1/2-inch-cubed, peeled russet potatoes

1 c. heavy cream

Salt and cayenne pepper to taste

Finely chopped fresh parsley for garnish

Place 8-quart stockpot over medium heat and cook bacon until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Add onions, carrots and celery to rendered bacon fat in pot and cook, stirring often, until vegetables are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and corn to pot and cook 10 minutes, stirring often.

Sprinkle flour into pot and cook, stirring constantly 5 minutes. Add chicken stock to pot and stir to combine. Use whisk to break up any lumps. Add potatoes to pot and bring to boil.

Reduce heat so soup simmers and continue to cook 20 minutes. Stir in cream, season with salt and cayenne pepper to taste, and serve soup in bowls, garnished with reserved crispy bacon and parsley.

Yield: 3 quarts, 10 to 12 servings

 

All materials courtesy of: Emeril’s Food of Love Productions and B&G Foods, Inc.

 

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