EMERIL SEASONING RECIPES

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EMERIL'S ESSENCE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Emeril's Essence Recipe - Food.com - Food.com - Recipes ... image

This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 1/4 cup

Number Of Ingredients 8

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons black pepper, freshly ground
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine all the ingredients in a mixing bowl.
  • Blend well.
  • Can be stored in an airtight container in your spice cabinet for up to 3 months.

Nutrition Facts : Calories 268.1, FatContent 5.6, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 18651.2, CarbohydrateContent 58.3, FiberContent 21.1, SugarContent 4.8, ProteinContent 11.8

EMERIL LAGASSE'S CRETON RECIPE - FOOD.COM



Emeril Lagasse's Creton Recipe - Food.com image

Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.

Total Time 26 hours

Prep Time 24 hours

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
1/4 cup fine breadcrumbs

Steps:

  • In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
  • Add the onions and garlic, and cook for 1 minute.
  • Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
  • Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
  • Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
  • Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
  • Remove from the heat and adjust the seasoning, to taste.
  • Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
  • Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
  • Serve with thinly sliced French bread or toasted French bread croutons.

Nutrition Facts : Calories 328.4, FatContent 21, SaturatedFatContent 8, CholesterolContent 92, SodiumContent 503.1, CarbohydrateContent 7.2, FiberContent 0.7, SugarContent 2.8, ProteinContent 26.1

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