Some Recipes SimplyRedd loves to cook!!
HOLLANDAISE WITH FRESH ASPARAGUS
from Emeril Live EM1A32E
ingredients
? 1 large bunch of asparagus
? 4 egg yolks
? 2 teaspoons fresh lemon juice
? 1 tablespoon water
? 1 tablespoon Dijon mustard
? 2 teaspoons finely chopped parsley
? 1/2 pound butter, melted and warm
preparation instructions
Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper. While the asparagus are blanching, prepare the sauce. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Place the asparagus on a platter and spoon the Hollandaise sauce over the top.
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ASPARAGUS WITH LEMON HERB DRESSING
from Essence Of Emeril EE109
ingredients
? 1 pound asparagus, stems peeled, if needed
? Juice and zest of 1 lemon
? 1/2 cup olive oil
? 1 tablespoon each chopped chives, dill and parsley
? 1 teaspoon chopped mint
? Salt and pepper
preparation instructions
In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing.
Yield: 4 to 6 servings
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SEARED SCALLOPS WITH ASPARAGUS RELISH
from Essence Of Emeril EE124
ingredients
? 1/2 pound asparagus, peeled, blanched and cooled, cut into 1-inch pieces, tips and stalks separated
? 2 tablespoons diced red pepper
? 1 tablespoon diced shallots
? 1 tablespoon chopped fresh dill, plus extra for garnish
? Juice of 1 lemon
? 1 tablespoon olive oil
? Salt and black pepper
? 1/4 cup chopped onion
? 1/2 cup chicken stock or asparagus blanching liquid
? 1 tablespoon heavy cream
? 2 tablespoons butter
? 4 large sea scallops
? 1 teaspoon Creole spice
? 1 tablespoon oil
preparation instructions
Make relish: In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and olive oil. Season to taste with salt and pepper. Set aside.
Make sauce: In a saucepan combine asparagus bottoms, onion and stock. Simmer 12 minutes. Add cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and pur?e sauce. Strain and keep warm.
Season scallops with Creole spice. Heat oil in a small saut? pan and sear scallops 4 minutes on each side, or until golden brown and cooked through. Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with chopped dill.
RECIPES WITH CILANTRO
Yield: 2 servings
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WHOLE ROASTED RIB-EYE ROLL
from Emeril Live EM1B05E
ingredients
? One 6 pound rib eye roast, (109) bone-in
? Salt and cracked black pepper
? 2 cups vegetable oil
? 2 each whole jalapenos, minced
? 1/4 cup chopped garlic
? 1/2 cup finely chopped fresh cilantro
preparation instructions
Preheat the oven to 400 degrees F. Season the roast with salt and pepper. In a large mixing bowl, whisk the olive oil, jalapenos, onions, garlic, and cilantro. Mix well. Season the mixture with salt and pepper. Place the roast, bone up, in a large roasting pan, pour the marinade over the roast, coating the entire roast completely. Refrigerate the roast overnight. Remove the roast from the refrigerator and pour off the marinade. Place the pan in the oven and roast for 30 minutes. Turn the oven down temperature to 325 degrees F. Roast for about 2 hours for medium-rare. Remove the roast from the oven and allow to rest for 10 minutes before slicing. Slice the roast into individual steaks and serve.
Yield: 6 to 8 servings
For more go to EMERIL.Com
I have tried the first and last recipes and they turned out really well.
