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Iron Chef America Goes to the White House

partysugar — Wed, 04 Nov 2009 10:15:28 -0800

Last month Bobby Flay, Emeril Lagasse, and Mario Batali headed to the White House. The chefs filmed a two-hour special of Iron Chef America that will open the upcoming season of Iron Chef on Jan. 3.

First Lady Michelle Obama got in on the fun, challenging the chefs to create a meal for America using only ingredients grown in the White House garden.

According to his Twitter, Flay joins forces with the White House chef Cristeta Comerford to battle Lagasse and Batali. The judges are a trio of females, chef Nigella Lawson, actress Jane Seymour, and swimmer Natalie Coughlin. Longtime host Alton Brown provides his usual enthusiastic commentary.

Over the past year the White House garden has spent plenty of time in the spotlight and I'm excited to get a better look at it on Iron Chef. How about you? Will you tune in?

Emeril Hosts Atlantic City Stadium Show - Sort Of

YumSugar — Fri, 30 Oct 2009 04:00:05 -0700

Don't enjoy amateur cooks facing off on TV? Maybe you'll have different sentiments if you're watching them in person. At least, that's what Emeril Lagasse is hoping as he launches his new Atlantic City game show: Taste of Emeril's Cooking Challenge. It begins Oct. 21 at Caesars Atlantic City, and will run several times a week through Nov. 12.

Each night, the casino show will choose six members from the audience to square off onstage at two cooking stations, first competing in two teams, then facing elimination until the last two standing face off to take home the prize. Emeril will appear via the big screen to offer taped commentary and critique. While he admits the casino show is risky, the veteran culinary personality said he was looking for the right show that could be marketed to audiences at a reasonable price.

Tickets are only $35 each, but for that amount, I'd still expect to see more than video footage of Emeril. What about you? Do you see the "interactive cooking competition" being a success?

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Name That Dish!

YumSugar — Thu, 15 Oct 2009 16:15:33 -0700

Guess what? Emeril Lagasse - Food Network and America's original celebrity TV chef - turns the big 5-0 today. The avuncular chef, known for his Cajun and Creole cooking, can stir up a mean version of the dish below. Do you know what it's called?

Empanadas Two Ways - Beginner and Expert

YumSugar — Wed, 09 Sep 2009 03:50:33 -0700

With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings. Simply keep uncooked ones in the freezer, and bake them as necessary. Strapped for time or new to cooking? Take advantage of premade pizza dough to make mini-pockets in minutes. Or set aside a few hours to mix together homemade pastry dough - it'll make the crust extra flaky. Decide which recipe suits you best.

Emeril to Open Las Vegas Sports Restaurant

YumSugar — Fri, 07 Aug 2009 03:30:27 -0700

File this under random news of the day: in addition to his stints with Martha Stewart, Discovery, and the Fine Living Network, celebrity chef Emeril Lagasse is getting ready to open his own sports-themed restaurant.

Nation's Restaurant News reports that the sports restaurant, aptly named Lagasse's Stadium, will take over a space in Las Vegas resort The Palazzo. In addition to a lounge, the 24,000-square-foot spot will have stadium-style seating, luxury boxes for private events, and custom viewing walls with 100 HDTV screens. “I’m happy to team up again with our friends at The Palazzo to create the ultimate sports establishment," Emeril said in a statement. "At Stadium, we’ll be serving serious food for serious fans.”

As for the menu, the chef plans to feature game-day favorites, several New Orleans-style dishes, and updated takes on American classics. Does this sound like a restaurant that would interest you?

Say Cheese! Point Reyes Blue Cheese Burgers

partysugar — Thu, 16 Jul 2009 10:27:33 -0700

On Monday one of the Sugar girls came into work raving about an amazing blue cheese burger she had over the weekend. The cheese was stuffed inside the patty, and a tangy red pepper aioli moistened the bun. Remembering that I had some Point Reyes Blue Cheese in my fridge, I decided to try grilling up some blue cheese burgers.

The pairing of beef and blue cheese is a classic one and it translates well to a hamburger. To complement the burger, I made a quick garlic aioli and grilled veggies. The final burger is more sophisticated than its cheddar all-American counterpart, but it's just as tasty. Sticking the cheese inside the meat results in a delightful ooziness. To experiment with your own molten center blue cheese burger get the recipe and read more.

Blue Cheese Burgers
Modified From Food & Wine and Emeril Lagasse

Take care when grilling these burgers. Mine were left on the grill too long and one of them was a little overcooked.

Ingredients

For aioli:
1/2 cup mayonnaise
1/8 cup extra-virgin olive oil
1/8 cup grapeseed oil
3/4 tablespoon fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
For burgers:
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces blue cheese
Four 1/2-inch-thick slices of red onion
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces arugula
4 large whole wheat buns, split in half

Directions

Make aioli: In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and the grapeseed oil. Add the lemon juice and season with cayenne.
Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
In a bowl, combine the beef, garlic, salt, pepper, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
Place the burgers on the grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes.
Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.

Serves 4.

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Come Party With Me: Independence Day - Menu

partysugar — Tue, 30 Jun 2009 09:00:45 -0700

Although I don't consider myself the most patriotic person, I love a good 4th of July celebration! With its warm weather, barbecue dinner, and fireworks finish, chances are you enjoy the nation's birthday party, too. If you haven't decided what to serve your family and friends, consider whipping up a meal that is all-American.

Start things off with finger-licking-good chicken wings. The sweet and spicy sauce is so simple it can be made with items you already have in your pantry. Next move on to a beloved classic: a bacon cheeseburger with all the fixings. No backyard party is complete without several stellar sides, so plate up a generous helping of creamy potato salad.

A platter of plump in-season heirloom tomatoes drizzled with olive oil rounds out the menu. Are you enticed by the sound of these dishes? Check out the recipes when you read more.

Chicken Wings With Sweet-and-Spicy Pantry Sauce
From Food & Wine

Ingredients

16 chicken wings, with the two joints attached, tips removed
1 cup ketchup
1/4 cup Dijon mustard
1/4 cup hot sauce
1/4 cup soy sauce
1 tablespoon light brown sugar

Directions

Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places.
In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
Light a grill. Remove the chicken wings from the marinade, leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes.
Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

Serves 4.

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Home-Ground Burgers With Bacon, Cheese, and Fresh Thyme
From Emeril Lagasse

Ingredients

2 pounds boneless beef chuck, cut into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 slices cheddar cheese
4 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
Mayonnaise, for serving
Ketchup, for serving
Mustard, for serving
Pickles, for serving

Directions

Place the diced chuck in a large bowl.
Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes.
Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine.
Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Alternately, use a food processor to grind the meat in batches. Form gently into four patties. Cover and refrigerate until chilled, about 1 hour.
Preheat a grill to medium, and lightly oil the grate.
Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger.
Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Serves 4.

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Potato Salad
From Tyler Florence

Ingredients

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes
Peel the cool eggs and grate them into the bowl.
Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Serves 4-6.

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Perfect Tomato Salad
From Real Simple

Ingredients

1 1/2 pounds tomatoes, preferably a mix of colors and sizes
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt

Directions

With the tip of a paring knife, remove the stems from large tomatoes and slice them 1/4 inch thick. Leave grape or cherry tomatoes whole.
Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.

Serves 6.

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Would You Rather Eat at One of Emeril's or Bobby's Restaurants?

partysugar — Sun, 31 May 2009 01:30:11 -0700

Source and Source

Homemade Ceviche Is Fresh, Flavorful, and Fabulous

partysugar — Sat, 30 May 2009 08:00:04 -0700

Ceviche is a cool and delicious dish in which raw fish is marinated in fresh citrus juice. The acid of the juice "cooks" the fish until it is firm and plump. It's a wonderful Summer course that can be served as an appetizer with tortilla chips or placed atop a bed of greens as an entree. Although it may not be the most authentic Peruvian recipe, this is my favorite rendition of ceviche. It's packed with vibrant colors and crunchy flavors. When making any variation of ceviche, it's important to purchase the most fresh fish available. Using fish that has been previously frozen won't yield the same results. If experimenting with this scrumptious dish popular in Latin America is of interest to you, check out this rewarding recipe and read more.

Ceviche
From Emeril Lagasse

Ingredients

12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper*
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips*
Lime wedges, for serving

Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Serves 4.

*I used halibut and chose to serve the ceviche with tortilla chips.

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The Basics: Pico de Gallo

partysugar — Fri, 15 May 2009 08:00:34 -0700

During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.

To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.

See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.

Pico de Gallo
From Emeril Lagasse

Ingredients

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut the tomatoes into 1/4-inch dice and place in a bowl.
Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Makes about 3 cups.

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