Look at this!  You have got to see this Thanksgiving Leftover wonder that Chef Emeril made for Good Morning America, Friday………  Cook this for your family the day after and it might upstage the Thanksgiving meal itself.  Will you just look at it.  Stacey Meyer really outdid herself with this one.  And do you know what this idea this was born from?  I’ll tell you…”how about a leftover stuffing cake with egg….”  And look what Chef Emeril bangs out.

This is a griddled stuffing cake topped with sauteed spinach (you can use leftover greens if you want), warmed sliced turkey, a poached egg (improvise with fried or scrambled), and right over the top is turkey gravy and fresh herbs.  Ummmm, Ummmm, Ummm.  And if you really want to go crazy as some of the tasters here at Homebase suggested, spoon a little cranberry sauce somewhere in there.  Wow!

This is how it looks while testing… She’s really got all the pots going.

Eggs go in the empty pot…. Opps, Sorry.

Here is Chef Chris’ excited apporach to “tasting”.  Well, it was his lunchtime…. (and this is still after he ate a whole one…) and there is Chef Stacey.  You go girl!

So the trickiest part is how dry or wet your stuffing is.   You want to make a mold of it in a greased ramekin.  Really press it down in there.  Then flip over to unmold.  And of course, pat it lovingly with your hands so it behaves.  Then, griddle it. Don’t worry about it cracking.  Once you get all the other goodness on top, it’ll still be a showstopper.

Happy Cooking!  and check out Chef Emeril on Friday, November 25st, in the 8:30am half hour on ABC’s Good Morning America.

You may have seen Stacey’s blog from a couple of months back showing some of the behind-the-scene moments from our photo shoot with Chef Emeril for his upcoming sandwich cookbook…but what you may not realize is how much remains to be done even after a photo shoot is technically “over”. Our very talented photographer, Steven Freeman, took over 2800 images during the 4 day photo shoot (do the math…we were very busy!) The hard part comes in trying to select only the best of the best so that we end up with around 80 beautiful, mouthwatering images for the book. Everyone weighs in on their favorite images: Emeril, our Culinary Team and Marketing department…by the time we make our final selections, the photos have become old friends. Behold my office wall, which currently holds just a few (!) of our latest round of selects:

After all the final selections have been made, photos are edited if necessary and are then ready for submission to the publisher. Recipes and other frontmatter (frontmatter is just a fancy word for introduction, table of contents, acknowledgment, dedication, and anything else that goes up front in a book) will accompany the photos and, looking ahead, after about 5 rounds of editing and almost an entire year later, the book should be out in bookstores for everyone to enjoy.

Finally! One of the first copies of Sizzling Skillets and Other One Pot Wonders has landed on my desk! This long awaited arrival of our latest cookbook project has me and my team reminiscing over some of our favorite dishes from the book. We couldn’t wait to try some of them again:  congee, kimchi-fried rice, jap chae, only to name a few. With the One Pot, Three Weeks promotional blogger party going on, we felt we had to join in on the cooking fun. Stacey has plans to make kimchi-fried rice tomorrow, but I happily spent time in the test kitchen today making our beloved congee.

A friend of mine turned me on to the Chinese rice soup known as congee (a.k.a. jook) several years ago. After introducing it to my colleagues here in the test kitchen, it quickly became one of the Emeril’s Culinary Team’s favorite go-to dishes. It is a comforting dish that is always well-received, especially when rainy and cool outside. In the simplest terms, it’s a thick rice soup made from long, slow simmering of rice in broth. We usually make a stock with pork and chicken, with hints of aromatic ginger, garlic, scallions, and cilantro. Here it is simmering away!

Once the broth is just right, it is strained, the meats are shredded for garnish, and then the rice is cooked low and slow in the broth until it literally falls apart. Here is the strained broth simmering with the rice. Sometimes I can’t resist adding a few additional pieces of ginger and scallions to make sure it’s extra flavorful. (Just make sure you remove these before serving.)

The finished soup is then garnished with the shredded meats, cilantro leaves, crispy garlic, crispy shallots, sliced scallions, soy sauce, fish sauce, sesame oil, and spicy sesame oil – all to taste. It’s one of those dishes that you can easily tailor to use what’s available. Today I used an already made pork stock and so the soup turned out a bit darker in color than the recipe created for Sizzling Skillets…but boy, was it good. The crispy shallots and crispy garlic can be purchased in Asian markets already prepared if you’re not up to frying at home. Friends and family love garnishing their own bowls to taste with just the right amounts of stuff so please, don’t even think of skipping the garnishes – they elevate this soup to something truly special.

Kitchen tip: The small Japanese mandolines work well for slicing the garlic and shallots to the same thickness, which makes a big difference when frying. This way all the pieces end up done more or less at the same time. Once you’ve done this a few times you’ll see how important this is!

This is just one of the test kitchen’s favorites from Sizzling Skillets and Other One Pot Wonders…on sale in bookstores next Tuesday or order online at emerils.com by clicking on https://www.emerilstore.com/prodinfo.asp?number=10CB116! If you want to see what some of the other bloggers have been cooking, check out my latest favorite blogger/photographer partnership at http://freshlybakedbyphotokitchen.blogspot.com/2011/09/emeril-lagasses-cookbook-sneak-peak_19.html and http://mangesmangi.blogspot.com/2011/09/one-pot-wonder-collaboration-with.html The photos are amazing!

I just got back from my trip to HSN. We had an incredibly successful weekend!

For those of you who may not be familiar,  HSN is the acronym for the Home Shopping Network. Chef Emeril is a guest on the show and makes fairly regular appearances throughout the year. This particular appearance featured a TS, which in HSN lingo means a Today’s Special. The Today’s Special item is featured at the top of the hour of every show. This run featured a new fryer the Emerilware EZ Fryer 1.8. It was a hot item that sold out on HSN but is still available here at www.emerils.com. Over the weekend we also sold slow cookers, cookware sets, knife sets, a mini chopper, cookbooks and Emeril’s new line of Red Marble Steaks. We had our work cut out for us. The prep list was long and slightly daunting. Somehow we always get it all done.

There was a lot of energy and good vibes on this trip. As I mentioned in a previous post I had not been to HSN in awhile so getting together and working with the HSN kitchen team was fabulous. I was nervous that I had forgotten how to put together a tv show- that is from a kitchen standpoint- but it was just like riding a bike. You never forget and quickly you find your stride. The HSN kitchen team work together like a well oiled machine, making sure that everything goes off without a hitch. The hours are long and the work is demanding but it can also be a ton of fun.

At the end of the run we had a late night dinner at Cassis, a cute bistro in St. Petersburg. They stayed open late just for us, which was so generous. So after wrapping up a successful taping, we enjoyed a delicious meal together and had some belly aching laughs.

Now I am back in New Orleans, working on the next project.

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Today on Cooking with Emeril, we got a preview of what promises to be one of the biggest events at this year’s New York Wine & Food Festival: The Sandwich Showdown.

Read all about and more at The Radio Blog >>

The 2010 NFL season starts tonight, so Emeril kicked off his new season of Cooking with Emeril today by inviting Tribeca Grill Executive Chef Stephen Lewandowski and Birch&Barley/Churchkey Beer Director Greg Engert to talk about the best game day eats and the most interesting beers to pair with them.

Read the full article and view the photos over at the Radio Blog >>

Yesterday on Cooking with Emeril, Chef Michel Nischan joined us to talk about what’s on the menu at The Dressing Room, his latest work with the Wholesome Wave Foundation, and his beautiful new cookbook, Sustainably Delicious.

Read the all about it and listen to audio clips over at The Radio Blog.

This week on Cooking with Emeril, Emeril sits down with Chef Wolfgang Puck to talk about growing up and his new role in the upcoming Smurf movie.

Read more and listen to audio clips on the the Radio Blog.

Emeril’s New Orleans just celebrated their 20th anniversary and Emeril invites all of his friends!  Click here for the full article and link to download the FREE Emeril’s 20th Anniversary Cookbook.

Listen to “Cooking with Emeril” on Sirius|XM every week on Sirius 112/XM 157. Times vary so check schedule for specific times.

It’s not a Super Bowl party without beer, so we also asked Civilization of Beer founder Samuel Merritt to come by to offer advice on choosing the right brews and serving them in style. Click here for the full article and sound clip.

Listen to “Cooking with Emeril” on Sirius|XM every week on Sirius 112/XM 157. Times vary so check schedule for specific times.