Emeril’s Original Essence Recipes

Herbed Garlic Butter
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

• 1 stick of unsalted butter, softened at room temperature
• 1 tablespoon Emeril’s Original Essence
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon minced garlic

Yield: 1 stick of seasoned butter

Herbed Dipping Oil
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

• 1 ½ cups extra virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 tablespoon Emeril’s Original Essence
• 1 teaspoon crushed red pepper

Yield: 1 ½ cups

Kicked Up All Purpose Seasoned Breading
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

Add 1 tablespoon of Emeril’s Original Essence per cup of flour, unseasoned breadcrumbs, or cornmeal and use as an all-purpose seasoned breading for chicken, fish, or meat in all your favorite recipes. Simply season chicken, fish, or meat lightly with salt, then dredge in the seasoned breading as desired. This foolproof method will result in perfectly seasoned foods with just the right amount of BAM!

Kicked Up Gaaahlic Bread
(Essence) Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

• 1 loaf French or Italian bread, about 22 inches long
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 2 tablespoons extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 2 ½ teaspoons Emeril’s Original Essence
• 1 tablespoon minced garlic
• 2 teaspoons chopped parsley
• 1/4 teaspoon salt

Cut the bread in half lengthwise. Lay the two halves of the bread cut side up on the lined baking sheet.

Place the butter and all remaining ingredients in a mixing bowl and stir to blend well. Spread the butter mixture evenly onto the cut side of each loaf half.

Bake until golden brown and bubbly, 15 to 18 minutes. Slice the bread diagonally and serve immediately.

Yield: 1 large loaf, serving 6 to 8 as a side dish

Shrimp and Asparagus Saute
(Essence) Recipe courtesy Emeril Lagasse, copyright Emeril’s Food of Love Productions, 2008

• 2 tablespoons olive oil
• tablespoon butter
• 1/2 cup sliced red onion
• 1 teaspoon sliced garlic
• 3/4 pound thin asparagus sliced on a bias into 1” pieces
• 1 cup Emeril’s All Natural Chicken Stock
• 1 pound medium shrimp, peeled and deveined
• 2 teaspoons Emeril’s Original Essence
• 1 tablespoon chopped parsley
• 1 teaspoon lemon zest 1 teaspoon salt
• 1/2 teaspoon fresh ground white pepper

Yield: 4 servings

One Pot Chicken and Rice

• 1 tablespoon olive oil
• 2 large, bone-in chicken breast halves (about 1 ½ lbs), each cut crosswise in half
• 1 small onion, sliced
• 1 can (14 ½ oz) diced tomatoes
• 1 ¼ cups water
• 1 cup rice
• 2 tablespoons Emeril’s Original Essence
• 1 chicken-flavor bouillon cube

In heavy 5-qt saucepot or Dutch oven, in hot oil, cook chicken, skin-side-down, over medium-high heat 5 minutes or until skin is well browned. Turn chicken and add onion to pot. Cook 5 minutes longer until other side of breast pieces are browned and onion is tender-crisp. Add remaining ingredients to pot; heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Makes 4 main-dish servings.

Pork Tenderloin and Veggie Casserole

• 1 pork tenderloin (about 1 lb)
• 1 lb red potatoes (3 to 4 medium-size potatoes), each cut into 
• 6 pieces
• ½ lb baby carrots
• 1 medium-size red onion, cut into wedges
• 1 tablespoon olive oil
• 2 tablespoons Emeril’s Original Essence

Preheat oven to 450F. Spray small roasting pan or 13x9x2-inch baking dish with nonstick cooking spray. Place pork lengthwise in center of pan; place vegetables around pork. Toss vegetables with olive oil. Sprinkle 1 tablespoon Essence evenly over pork then toss remaining tablespoon with vegetables. Bake 30 to 35 minutes until pork and vegetables are tender, stirring vegetables once or twice during roasting. Makes 4 main-dish servings.

Crunchy Baked Chicken Breasts

• 4 medium-size skinless, boneless chicken breast halves (about 1½ lbs)
• 11/4 cups panko bread crumbs*
• 2 tablespoons Emeril’s Original Essence
• 1 can (5 oz) evaporated milk
• 1 tablespoon butter or margarine, cut into small pieces

Preheat oven to 400F. Spray large baking sheet with non-stick cooking spray or line with non-stick foil. Place one chicken breast in heavy plastic freezer bag. Using the flat side of a meat mallet or a heavy pot, pound chicken to an even thickness; repeat with remaining breasts. In pie plate, mix breadcrumbs and Essence until well blended. Pour milk into shallow bowl. Dip chicken into milk then coat with crumbs; place on baking sheet. Sprinkle any remaining crumb mixture over breasts; dot with butter. Bake 20 to 25 minutes until fork-tender. Makes 4 main-dish servings.

*Panko breadcrumbs can be found in the Oriental food section of most large grocery stores. Or, plain dried breadcrumbs may be substituted.

Southern Barbecue Shrimp

• 1 ½ lbs unpeeled extra-large shrimp (about 20 per lb)
• 2 tablespoons unsalted (sweet) butter
• 2 tablespoons Emeril’s Original Essence
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Regina White Wine Vinegar

Preheat oven to 350F. Peel and devein shrimp, leaving tail intact if desired. Place butter in 12x8-inch baking dish; place in oven to melt. Stir in Essence, Worcestershire sauce and vinegar; mix well. Stir in shrimp; toss to coat with sauce. Arrange shrimp in one layer. Bake 15 minutes or until shrimp turn pink, stirring once or twice. Makes 10 to 12 appetizer servings or 4 to 6 main-dish servings.

Creamy Pasta Salad

• 8 oz spiral pasta (rotini)
• ¼ cup olive oil
• 2 tablespoons Regina Red or White Wine Vinegar
• 2 tablespoons Emeril’s Bam It! Salad Seasoning
• ½ cup mayonnaise
• 2 cups assorted cut-up vegetables*

Cook pasta according to package directions; drain. In large bowl, with wire whisk or fork, blend oil, vinegar and Salad Seasoning until well mixed; stir in mayonnaise. Fold in cooked pasta and vegetables. Serve immediately or refrigerate to serve cold later. Makes 6 to 8 accompaniment servings.

*Suggested vegetables include bell peppers, carrots, tomatoes, cucumber, olives, broccoli, cauliflower, onions and celery.

Spicy Shrimp Linguine

• 3 tablespoons extra-virgin olive oil
• 1 lb frozen shelled and deveined large or extra-large shrimp, thawed
• 2 tablespoons Emeril’s Original Essence, divided
• 1 small onion, chopped (about ½ cup)
• 1 can (14 1/2-oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 lb linguine or spaghetti, cooked according to package directions

In 4-qt saucepot over medium-high heat, in hot olive oil, cook shrimp and 1 tablespoon Essence until shrimp turn pink, about 3 minutes. With slotted spoon, remove shrimp to plate. Reduce heat to medium-low. Stir onion into oil remaining in saucepot; cover and cook 10 minutes, stirring once or twice, until onion is tender. Stir in tomatoes with juice, tomato sauce and remaining tablespoon Essence; heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in shrimp; heat through. Spoon hot linguine onto plates; top with sauce. Makes 4 to 6 main-dish servings. 

Emeril’s Pot Roast

You’ll get two meals with this delicious recipe.  A perfect Sunday dinner, and leftovers for a weeknight meal.

• One 5.5 to 6 pounds boneless chuck roast (or two 3-pound roasts)
• 1  head garlic, cloves peeled and sliced in half if very large
• 2 1/2 teaspoons salt
• 4  tablespoons vegetable oil
• 2  teaspoons Emeril's Original Essence
• 1/3 cup all-purpose flour
• 2  cups chopped onions
• 1  cup chopped celery
• 1  cup chopped carrots
• 1 1/2 quarts Emeril’s beef stock
• 1/4  cup red wine
• 1/4  cup tomato paste
• 2  bay leaves
• 2  pounds red potatoes, peeled and quartered

Preheat the oven to 300°F.

With a small, sharp knife, make 1 1/2-inch-deep slits around the outside of the roast(s). Insert the cloves of garlic into the slits. Rub the roast(s) with the salt and black pepper on all sides.

Heat a large Dutch oven or other heavy, wide pot over high heat. Add 2 tablespoons oil and heat. Add the roast(s) and sear on all sides, about 4 minutes per side. Remove the meat from the pan and sprinkle with Essence on all sides. Reduce the heat to medium-high. Add the remaining 2 tablespoons oil and the flour and cook, stirring constantly, until chocolate brown in color, about 5 minutes. Add the onions, celery, and carrots and cook until the vegetables begin to soften, about 5 minutes. Add the beef broth, red wine and tomato paste, and bay leaves and stir to blend. Return the roast(s) to the pan and top with the potatoes.

Cover and cook in the oven for 3 to 4 hours, depending on how tender you prefer your meat. Remove the pot from the oven and remove the meat and potatoes; set aside. Place the pot on the stove over medium-high heat and cook until the gravy is reduced slightly and begins to thicken, about 10 minutes. Remove the bay leaves. Puree the gravy with an immersion blender or in batches in a bar blender. Slice the meat and cut the potatoes into bite-size pieces; return to the pot with the gravy. Serve warm.

Makes about 10 servings

Chicken Cacciatore

Everybody loves this tender and flavorful classic.  The leftovers taste even better for lunch the next day!

• 1  whole chicken, 3 ½- to 4- pounds, cut into 8 pieces
• 1  tablespoon plus 1 teaspoon Emeril’s Original Essence
• 1 1/2  teaspoons salt
• 1  teaspoon freshly ground black pepper
• 3  tablespoons olive oil
• 1  cup chopped onions
• 2  cups shiitake mushrooms, stemmed
• 2  tablespoons chopped garlic
• 2  bay leaves
• 1/2  teaspoon dried thyme
• 1/2  teaspoon dried basil
• 1/4  teaspoon crushed red pepper
• 1  cup dry white wine
• 1  cup Emeril’s chicken stock
• 1 14-ounce can diced tomatoes
• 1  pound pasta, cooked according to package directions, for serving
• 1/2 cup grated Parmigiano-Reggiano

Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt and ½ teaspoon pepper. Put flour in a medium bowl, season with remaining teaspoon of Essence and dredge the chicken, coating completely.  Set aside.

Heat olive oil in a large Dutch oven over medium-high heat.  Add the chicken and brown for 3 minutes on each side.  Remove chicken from the oil and set aside.  Add the onions to the Dutch oven and cook for 3 minutes until translucent, stirring as needed.  Add the mushrooms and continue to cook 3 minutes longer.  Add the garlic, ½ teaspoon salt, ½ teaspoon black pepper, bay leaves, thyme, basil and crushed red pepper and cook 1 minute longer.  Stir in the wine, chicken broth and tomatoes.  Add the chicken back to the Dutch oven, bring liquid to a boil, reduce heat to a simmer and cover.  Simmer until chicken is very tender, 30 to 40 minutes. Serve over pasta and garnish with cheese and parsley.

Yield:  6 to 8 servings; about 1 quart sauce

Lemon Chicken

For a company meal or special family dinner.  You’d pay over $20 per serving for this in a restaurant, and it might not taste as good!

• 1  whole chicken, 3 ½- to 4- pounds, cut into 8 pieces
• 1  tablespoon plus 1 teaspoon Emeril’s Original Essence
• 1 1/2  teaspoons salt
• 1/2  teaspoon freshly ground black pepper
• 3  tablespoons olive oil
• 2  tablespoons plus 1/3 cup lemon juice  
• 1/2  cup plus 2 tablespoons flour
• 1  tablespoon dried rosemary, crushed between your fingers
• 1/2  teaspoon paprika
• 1/2 cup thinly sliced onion
• 3  cloves garlic, smashed
• 1  cup Emeril’s chicken stock
• 1/3  cup honey
• 1  tablespoon soy sauce
• 2  tablespoons softened butter

Preheat the oven to 350 degrees F.

Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt, ½ teaspoon pepper and 2 tablespoons lemon juice.  In medium bowl combine ½ cup of the flour, ½ teaspoon Essence, paprika and rosemary.  Dredge the chicken in the seasoned flour and set aside.

Heat the olive oil in a 10- to 12-inch flame proof casserole or sauté pan over medium-high heat.  Place the chicken pieces skin side down in the pan and cook until nicely browned on all sides, 2 to 3 minutes per side. Remove from pan and set aside.  Add the onions and garlic to the pan and cook until the onions are translucent, about 2 minutes.  Return the chicken pieces to the pan and place in the oven. Cook for 20 minutes.

In a 1 quart sauce pan or larger, combine remaining 1/3 cup lemon juice, chicken broth, honey, soy sauce and ½ teaspoon salt.  Set over medium high heat and bring to a simmer.  In a small bowl, make a paste with remaining 2 tablespoons of flour and the butter.  Whisk the butter-flour mixture into the lemon chicken broth and continue to cook until the sauce has thickened slightly, about 1 minute longer.

Remove the chicken from the oven and pour the lemon sauce over the chicken.  Return to the oven and cook for 10 minutes longer or until the thighs registers 165 degrees when tested with an instant-read thermometer.  Remove chicken from the oven and transfer pieces to a serving platter.  Spoon the sauce, onions and garlic into the bowl of a blender.  Puree for 1 minute, or until smooth.  Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.

Yield:  4 to 6 servings; 2 cups sauce

Emeril's Classic Seafood Gumbo/Chicken and Sausage Gumbo

You’ll impress everyone with this authentic New Orleans style gumbo. You can make it either of two ways, with seafood, or with chicken and sausage!

• 3/4  cup vegetable oil
• 1  cup all purpose flour
• 1 1/2 cups finely chopped onion
• 3/4  finely chopped green bell pepper
• 3/4 cup finely chopped celery
• 2  tablespoons minced garlic  
• 1  12-ounce bottle amber beer
• 6  cups Emeril’s chicken stock
• 1/4  teaspoon dried thyme
• 2  bay leaves
• 1/2  pound gumbo crabs (about 2, optional)
• 2  teaspoons Worcestershire sauce
• 3  teaspoons salt
• 1/2  teaspoon cayenne
• 1  pound medium-size shrimp, peeled and de-veined, (or 1½ pounds diced chicken meat)
• 1  pound white fish fillet, such as catfish, grouper, snapper or sole, (or 1 pound diced smoked sauage)
• 2  cups shucked oysters with their liquor, optional
• 1/4  cup chopped fresh parsley
• 3  teaspoons Original Essence
• 1/2  cup chopped green onion tops

Place an 8-quart stockpot over medium-heat, and add the oil.  Allow the oil to heat-up about 5 minutes, then, add the flour to the pot. Stir the oil and flour together using a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the roux is the color of milk chocolate. Add the onions, peppers, and celery to the roux and stir to blend. Stir the vegetables in the roux for 5 minutes, then, add the garlic to the pot. Cook the garlic for 30 seconds before adding the beer and stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, and salt.  Bring the pot to a boil, and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and oil that rises to the surface when necessary. 

Season the shrimp and catfish each with 1½ teaspoons of the Essence. Stir the shrimp and fish into the gumbo, and cook for 2 minutes. Add the oysters to the pot and cook, stirring often for an additional 5 minutes. Taste and re-season the gumbo if necessary.
Serve with the chopped parsley and green onions for garnish.

Makes 3 quarts, 10 to 12 servings