1 medium onion, minced
1 red bell pepper, chopped fine
1 rib celery, chopped fine
1/2 to 1 lb andouille sausage, quartered and sliced 1/2 inch thick
4 cloves of garlic, minced
1 teaspoons fresh oregano, minced or 1 teaspoon dried
1 1/2 tablespoon fresh thyme or 1/2 teaspoons dried
6 cups of water
1 pound dried red kidney beans, picked over and rinsed
4 bay leaves
1/4 teaspoon cayenne pepper
salt and pepper
Tabasco
Cook bacon in a large dugch oven over medium heat until crisp, about 8 minutes. Stir in the onion, bell pepper, celery, aundouille sausage, and about 1 teaspoon of salt. Continue to cook until the vegetables are softened, about 8 minutes.
Stir in the garlic, oregano, and thyme and cook until fragrant, about 15 seconds. Stir in the water, scraping up any browned bits. Stir in the beans, bayleaves, cayenne, 1 teaspoon pepper and 1/2 teaspoon Tabasco. Bring to a boil. Cover and reduce to a simmer, or put in a 300 deg oven lower-middle. Stir every 30 minutes, until the beans are tender, about 1 1/2 to 2 hours. Remove the lid and continue to simmer until the liquid has thickened, about 30 minutes.
Serve with white rice.
4 lbs Russet Potatoes
2 C Half & Half
12 cloves Garlic, minced
1 tsp Salt
1/2 tsp Fresh Ground Black Pepper
1/2 C Water
6 Tbsp Unsalted Butter, cut into pieces
Melt 4 Tbsp of butter in a large heavy pan. Add the garlic and cook over medium low heat until straw colored and sticky, about 5 minutes. Stop the cooking by adding 1/2 cup of water and 1 1/2 cups of half and half
Peel the potatoes and cut into 1/2 inch dice. Rinse and add to the pot. Add salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 25-30 minutes.
When the potatoes are fully cooked, mash and add 2 Tbsp butter and 1/2 cup of half and half. Salt and pepper to taste.
Ingredients:
10 tablespoons (1 1/4 stick) butter
8 oz chopped dark chocolate
1/2 cup all-purpose flour
1 1/2 cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder
Directions:
Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Some optional “finishing” ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream of ice cream, add raspberries or strawberries, or any combination of the above. Enjoy!
1/2 Cup Oil
1/2 Cup Flour
1 Medium Onion (Chopped)
1 Red bell pepper chopped
2 Stalks Celery (Chopped)
6 Cloves Garlic (Minced)
1 lb Andouille sausage sliced
1 lb Chicken
1 lb Shrimp
4 Cups Shrimp stock
2 Cups Chicken Broth
Salt & pepper
2 Bayleafs
1/4 tsp Cayenne pepper
2 Tbsp Emeril's essence
Directions
In a large heavy bottom pan heat the oil and flour over medium low heat. Stir constantly until it is the color of peanut butter. This should take 20-30 minutes.
Turn up the heat a little and add the chopped onion, red pepper, sausage and celery. Season with a little salt and pepper and continue to cook, stirring occasionally, until the vegetables have softened.
Cut the boneless chicken into bite sized pieces and toss with Emeril's Essence. Add the chicken to the pot and cook about 8-10 minutes longer.
Add the minced garlic and cayenne pepper and cook for another minute. Toss in the 2 bay-leafs and add the shrimp and chicken stock. Bring to a boil, then reduce the heat and simmer for about 1 1/2 hours.
Remove the bay leafs and add the shrimp. Stir and cover until the shrimp is cooked (about 10 minutes).
Serve with white rice and sliced scallions.
