Posted in Chefs - Emeril Lagasse, Fried Chicken, Top 25 Chicken Recipes on Sep 9th, 2008 No Comments »
1 quart buttermilk 1/2 cup Essence, divided, recipe follows 2 tablespoons salt 2 tablespoons sugar 1 head garlic, cloves peeled and crushed 2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each 4 cups all-purpose flour 2 tablespoons cayenne pepper Peanut oil, for frying Mashed Potatoes, for serving, recipe follows Oven-Steamed Buttered Corn, for [...]
Posted in Chefs - Emeril Lagasse, Chicken Stir-Fry, Top 25 Chicken Recipes on Sep 9th, 2008 No Comments »
6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick 3 tablespoons soy sauce 3/4 teaspoon Asian spice blend 1/4 cup vegetable oil 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths 1 tablespoon minced garlic 1/4 cup roughly chopped cashews 2 tablespoons hoisin sauce 1 teaspoon sesame oil 1 tablespoon lightly [...]
Posted in Chefs - Emeril Lagasse, Top 25 Chicken Recipes on Sep 9th, 2008 No Comments »
“En papillote” translates from the French as cooking food “in paper.” This simple cooking method steams the food inside its parchment paper package with other ingredients added to impart flavors. The easiest way to slice the vegetables into ribbons that aren’t too thin is to use a hand-held, wide blade vegetable peeler. 1 large zucchini, [...]
Posted in Chefs - Emeril Lagasse, Chicken and Dumplings, Top 25 Chicken Recipes on Sep 9th, 2008 No Comments »
4 chicken thighs, trimmed of excess fat, about 2 pounds total 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 1/2 cup coarsely chopped onion, plus 1 large onion, cut into 1-inch chunks 3 carrots, cut on the diagonal into 1/2-inch slices, plus 1/4 cup coarsely chopped carrot 1/4 cup coarsely chopped celery plus [...]