Emeril’s Bayou Blast Essence Recipes

Bayou Beef Barbecue

• 1 lb ground chuck (80% lean)
• 1 small green pepper, chopped
• 1 medium onion, chopped
• 2 cans (8 oz each) tomato sauce
• ¼ cup light brown sugar
• 3 tablespoons white or apple cider vinegar
• 2 tablespoons Emeril’s Bayou Blast! Essence
• 6 soft hamburger buns

In large skillet over medium-high heat, cook ground chuck, green pepper and onion until beef is well browned and vegetables are tender. Stir in tomato sauce, sugar, vinegar and Essence; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 10 minutes or until mixture is desired thickness. Spoon barbecue onto buns. Makes 6 main-dish servings.

Beer Can Chicken

• 1 whole broiler-fryer chicken (about 4 ½ to 5 lbs)*
• 1 tablespoon vegetable oil
• ¼ cup Emeril’s Bayou Blast! Essence
• 1 can (12 oz) beer

Remove and discard fat and giblets from inside body cavities of chicken. Rinse chicken under cold running water, then pat dry with paper towels. Rub chicken lightly with oil then sprinkle inside and out with Essence. Open beer can and pour off about half the can to drink later. Place half-empty can on a solid surface. Holding chicken with legs facing down, position the bird cavity over the beer can. Twist wing tips behind back. For a charcoal grill, arrange medium-hot coals around a drip pan. Stand chicken upright on grill rack over the drip pan. Pull the chicken legs forward so the bird rests on its legs and the can. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking.) Cook the chicken over medium-high INDIRECT heat (i.e. no coals or burners on directly under bird) with the grill cover on, for approximately 1 ½ to 2 hours until the meat is very tender and the thigh juices run clear when pierced with a sharp knife. Remove chicken to large platter and cover loosely with foil; let rest 10 minutes before carving. Use a hot pad to grasp can and heavy tongs to carefully remove chicken. Makes 4 to 6 main-dish servings.

*Before cooking, be sure grill cover is tall enough for the chicken to stand upright.

Cajun Popcorn

• 2 tablespoons vegetable oil
• 1/3 cup yellow or white popcorn kernels
• 2 tablespoons unsalted (sweet) butter
• 1 tablespoon Emeril’s Bayou Blast! Essence

Pour oil and popcorn kernels into a heavy 5-qt pot with lid. Cover pan and heat over medium-high heat. When popping starts, shake gently, allowing steam to escape from popping kernels. Immediately remove pan from heat when popping stops and pour popcorn into large bowl. Return pot to low heat and melt butter; stir in Essence. Return popcorn to pot and mix until popcorn is evenly coated with butter mixture. Serve warm. Makes about 8 cups or 4 to 6 snack-size servings.

ts then fan out slices over salads. Serve immediately. Makes 4 main-dish servings.