Tuesday, January 29, 2013

Emeril's KickedUp Spinach Artichoke Dip

From Parade Magazine:
2 (10-oz) packages fresh spinach, well rinsed, stems trimmed
4 Tbsp unsalted butter
1 cup finely chopped onion
1 Tbsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 tsp fresh lemon juice
1 cup (6 1/2 oz) 1/2-inch cubes Brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6 1/2-oz) jar marinated artichoke hearts, drained and chopped
4 strips crisp fried bacon, chopped
1/4 cup freshly grated Parmesan
Assorted chips, such as pita, tortilla, and bagel chips, for dipping
At a glance:Servings: 8
Active Time: 15 min
Total Time: 30 min

1. Preheat oven to 350°F. Lightly grease a 9-inch round ovenproof baking dish and set aside.

2. Bring a medium pot of water to a boil. Add spinach in batches and cook until wilted, 2 to 3 minutes. Drain and refresh under cold running water. Squeeze to remove excess water. Chop and set aside.

3. Melt butter in a medium pot on medium-high. Add onion and cook, stirring, for 3 minutes. Add garlic, salt, black pepper, and cayenne and cook, stirring, for 1 minute. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.

4. Add cooked spinach and lemon juice and stir to incorporate. Add Brie and Monterey Jack, artichoke hearts, and bacon; stir well. Remove from heat and pour into prepared baking dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.

Emeril's Gumbo YaYa

From Parade Magazine:
1 (6-lb) roasting chicken or 2 (3-lb) chickens
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 Tbsp plus 1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb andouille or other smoked sausage, finely chopped, plus 1 lb smoked sausage, cut crosswise into 1/4-inch-thick slices
2 Tbsp chopped green onion or scallion (green parts only)
2 Tbsp chopped fresh parsley leaves
Cooked rice (optional)
At a glance:Servings: 10
Active Time: 35 min
Total Time: 4 hr 35 min

directions:1. In a large, heavy pot, combine chicken, water, onions, celery pieces, bay leaves, 1 Tbsp salt, and 1 tsp cayenne. Bring to a boil over high heat, then reduce to medium and cook, partly covered, until chicken is tender, about 2 hours. Remove chicken. Strain and reserve broth.

2. In a large, heavy pot or Dutch oven over medium heat, combine oil and flour. Stirring slowly and constantly, cook over medium heat to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add chopped onion, bell pepper, celery, and sausage. Cook, stirring, until vegetables are very soft, 8 to 10 minutes. Add reserved broth and stir until roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours.

3. Meanwhile, remove skin from chicken and meat from bones, discarding skin and bones. Coarsely chop chicken. Add chicken and sliced sausage to gumbo. Cook for 15 minutes. Remove from heat and let sit for 5 minutes before skimming off fat. Season with remaining salt and pepper. Stir in green onion and parsley. Top with rice, if desired.

Emeril's Columbia Street Grinder

From Parade Magazine:
4 (6-inch) loaves Portuguese stick bread or Italian or French loaves
Balsamic-Herb Vinaigrette
8 oz sliced provolone cheese
8 oz sliced mortadella
8 oz sliced spicy ham, such as capicola
8 oz sliced salami
1 large ripe tomato, cut into 8 (1/4-inch-thick) slices
12 thin onion slices
12 jarred hot or sweet cherry peppers, drained and roughly chopped
2 cups torn green-leaf lettuce
At a glance:Servings: Makes 4 sandwiches
Active Time: 10 min
Total Time: 10 min

directions:1. Cut loaves of bread in half lengthwise; arrange in a single layer, cut sides up. Liberally brush bread with vinaigrette. On bottom half of each loaf, evenly layer 1/4 of the provolone, followed by 1/4 of the mortadella, 1/4 of the spicy ham, and 1/4 of the salami. Top each with 2 tomato slices and 3 onion slices. Divide cherry peppers among sandwiches. Stir vinaigrette and generously drizzle over onion and tomato.

2. In a small bowl, toss torn lettuce with some of remaining vinaigrette. Divide lettuce among sandwiches, top with other halves of bread, and serve.

Friday, January 11, 2013

Hangar Steak Goulash

Ganked from Bridgid

You can make this up to go in the crock pot in just a few minutes, after you fry up a few pieces of bacon for breakfast and it will be ready when most of you get home from work.
1 and 1/2  pound hangar steak.
1  cup dry white wine
7-8  pieces of bacon, four cooked just tender, the remainder cooked crispy for garnish. Save a little bit of the drippings.
2 small cans tomatoes (with juice)
3 celery hearts, chopped (not diced fine)
3/4 large sweet onion sliced
1 Tablespoon Worcestershire sauce
1/2 tsp Jane's Krazy Salt  (Moody's sells it but the website is here. )
1 Tablespoon minced garlic (or 3 cloves)
1  and 1/2 teaspoons dried basil
2 teaspoons HOT Hungarian paprika
Marinate the hangar steak in  a zip lock bag in dry white wine for a few hours (or overnight) in the refrigerator.  Remove meat, reserving 1/2 cup of the wine (discard rest).
Place steak in crock pot and cover with tomatoes, reserved wine, celery, onion, Worcestershire, spices and four chopped slices of the  tender bacon (with a teaspoon of the drippings), reserving crispy bacon bits for topping later. Stir gently, cover and set to cook for low for 8 hours (mine has a feature which will move it to warm when the 8 hours is done).
When you get home remove about a half cup of the broth, let cool slightly and stir in a couple heaping teaspoons of flour if you would like the stock thicker and whisk until there are no lumps. SLOWLY  stream into the crock pot, stirring constantly, then place lid back on, turn heat up if it's on warm and continue cooking another 15-30 minutes to thicken.
Serve in bowls with sour cream and chopped crispy bacon.  This would also be good over noodles for those so inclined.  :-)