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Picture 1 from 11: Chef having fun with the food

In case you didn’t know, Emeril’s newest cookbook, Emeril 20-40-60, will be available in stores Oct. 7th!  It’s a book dedicated to the time sensitive cook.  With Emeril 20-40-60 a healthy, delicious, and affordable meal is still possible - it’s gourmet cooking for today’s crazed and budget conscious family.  I thought it would be nice to show some behind the scenes photos from the shoot.  Enjoy!

Emeril 20-40-60 is available for PRE-ORDER NOW!

Ever wanted to be able to create your own doughnut?  Well now you can!  Here’s a fun online tool from Dunkin’ Donuts to help you design and share your dream doughnut.

I’ve been a big fan of the Sazerac cocktail since my first sip.  It’s a cocktail rich with history and flavor.

I thought I’d share my photo journey of some of the different Sazeracs I’ve had the pleasure of experiencing over time (forgive the quality of the photos, they were all taken with my camera phone).

 

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Picture 2 from 8: This is a sazerac from Bar & Books in New York City.

This post wouldn’t be complete with out a recipe:

Sazerac Cocktail Recipe

• 1 lump sugar
• 3 drops Peychaud’s bitters
• 1 dash Angostura bitters
• 1 jigger rye whiskey
• 1 dash Herbsaint or Pernod or Absinthe
• 1 strip lemon peel

Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

Yield: 1 drink

For more info on the Sazerac cocktail you can go here and here.

As a kid, I grew up eating Hubig’s Pies, as did my parents and my parent’s parents.  I got a major craving for them after reading this story from the New Orleans magazine The Gambit.  Now that I live in New York City, it’s difficult for me to get my hands on this tasty treat, but luckily I have a good friend who did me a huge favor and sent me these (minus the one apple pie I couldn’t wait to eat):

Check out this great video by writer Katie Van Syckle and director Bob Weisz on how Hubig’s Pies are made:

Emeril went on Jim Cramer’s Mad Money last night to discuss his new restaurant, Emeril’s Chop House and the state of the economy.

Emeril describes an easy sauce to accompany grilled fish, vegetables and more during a live on-air cooking demonstration in the SIRIUS XM Studios.

The Carnival season will culminate on Mardi Gras, which this year is on February 24th. If you can’t make it down to the Big Easy for all the parades and festivities, why don’t you have your very own Mardi Gras party.

Do as the locals do and stir up a pot of jambalaya that is filling and tasty. Get some purple, green and gold (Mardi Gras colors) balloons to tie to the backs of chairs. If you can’t get a King Cake, make some cupcakes decorated with the Mardi Gras colors.

Click here for a menu that is fun and authentic, right from Emeril’s collection.

At a great little neighborhood brunch place in Chicago, I skipped the eggs benedict and tried something new–a mushroom tart.

Much like quiche, but less the egg custard filling, this tart had a nice flaky, buttery crust, as any tart should. In it was a mixture of sautéed wild mushrooms and apple cider-braised pork, with a few slices of prosciutto for good measure. On top of it was a perfectly poached egg. At the first bite, when the egg yolk cracked and oozed into the tart shell, I realized that this was a great meeting of two very classic brunch items–eggs benedict and quiche.

The tart shell, a necessity to quiche, substituted the English muffin of eggs benedict. The filling could easily have found its way into a quiche and the prosciutto was a fine alternative to Canadian bacon. Along side of it was a spicy lentil salad (cold), and a small pile of greens (watercress and arugula) slightly tossed in a white wine vinaigrette. While neither of these things have anything to do with quiche or eggs benedict, they did not interfere with my new discovery.

The only thing that was missing was the hollandaise sauce. Maybe that could have turned into a creamier salad dressing? Or maybe I am taking this idea a bit far…?

It’s that time again, King Cake time. January 6, Epiphany or King’s Day, commences the Carnival season with rounds of parties, and feasting on King Cake. Simply put, King Cake is brioche (a yeast dough made with lots of butter and eggs) braided and shaped into an oval, decorated with colored sugars in Mardi Gras purple green and gold. Many King Cakes are made from cinnamon roll dough left plain or filled with anything from cream cheese, fruit fillings and/or cremes.

But no matter what type of cake, filled or plain, all cakes contain a tiny plastic or porcelain doll, tucked deep into the ring. Of course whoever gets the slice with the baby must buy the next cake or throw the next King cake party.

Wow. This is really cool. The Fondude comes to your home, gets in the kitchen and prepares a luscious cheese fondue for two or three people, serves it in a fondue pot (forks included) that you get to keep, plates-up baguette bread and cornichons (little pickles) to eat with the fondue, and then leaves. Excellent. How clever is this?! Cold weather, warm cheesy fondue, crusty bread, great wine (BYOB) - count me in!!