Emeril's Chicken Chili with Cornbread Topping
Emeril's Vegetarian Chili
Emeril's Chuck Wagon Chili For the Slow Cooker
Emeril's Turkey and White Bean Chili
But I would love to try making this Turkey Cake the next time we are home for Thanksgiving
From the Kitchen of Emeril Lagasse
Servings: 8
Difficulty: Easy
Cook Time: 30-60 min
for seconds.
Ingredients
For the chili:
3 tablespoons vegetable oil
4 pounds skinless, boneless chicken thighs, cubed
2 tablespoons Emeril's Southwest Essence
4 teaspoons chili powder
2 teaspoons ground cumin
2 1/2 cups chopped yellow onions
1 1/2 cups chopped red bell peppers
1/4 cup minced jalapenos
2 tablespoons minced garlic
2 bay leaves
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
2 cups fresh corn kernels (from about 3 ears)
Two 28-ounce cans chopped tomatoes with their juice
2 cups Chicken Stock
1/2 cup chopped fresh cilantro
Cornbread Topping, recipe follows, optional
1 cup grated Cheddar cheese
1/2 cup chopped green onions, for garnish
2 cups sour cream, for serving
For the cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg
2 tablespoons bacon grease, melted, or vegetable oil
Directions
Preheat the oven to 400 degrees F. (This step is necessary only if you plan to top the chili with the cornbread topping, which is
optional.)
Heat 2 tablespoons oil in a medium Dutch oven (preferably
cast-iron) over high heat. Add the chicken, Southwest Essence,
chili powder, and cumin and cook, stirring, until browned on all
sides, about 5 minutes. Transfer to a bowl and set aside.
Add the remaining tablespoon oil to the Dutch oven along with the
onions, bell peppers, and jalapenos and cook, stirring, for 3
minutes. Add the garlic, bay leaves, salt, and cayenne and cook,
stirring, for 30 seconds. Add the corn and cook until starting to
color and pop, about 3 minutes. Add the reserved chicken,
tomatoes and their juice, and the Chicken Stock and bring to a
boil. Reduce the heat to a simmer and cook, stirring
occasionally, until the mixture has thickened and is chili
consistency, 30 to 40 minutes.
When the chili has thickened, remove from the heat and discard
the bay leaves. Stir in the cilantro and adjust the seasoning to
taste. Chili is now ready to serve; if desired, spoon the
Cornbread Topping over the chicken mixture, leaving a 1/2-inch
border around the sides.
Bake until the topping is golden brown, 15 to 20 minutes. Remove
the chili from the oven and sprinkle the cheese on top. Return to
the oven until melted, 2 minutes. Remove from the oven and
garnish with the chopped green onions. Serve hot with the sour
cream alongside.
For the cornbread:
Combine the cornmeal, flour, baking powder, and salt in a mixing
bowl.
Beat together the buttermilk, egg, and bacon grease in a small
This Vegetarian Alternative is Hearty and Filling
From the Kitchen of Emeril Lagasse
Servings: 6-8
Difficulty: Easy
Cook Time: 30-60 min
filling as the original? Look no further!
Ingredients
2 cups du Puy lentils
1 cup dried pink or pinto beans, soaked overnight
1 cup dried cream peas or small white beans, such as navy beans
or crowder peas, picked over, rinsed, and soaked overnight
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/4 teaspoons hot paprika
1 teaspoon cayenne
3/4 teaspoon dried Mexican or regular oregano, crumbled between
your fingers
1/4 teaspoon ground cinnamon
1 head of garlic, minced
2 cups small- diced yellow onion
1 cup small- diced red bell pepper
1 cup small- diced yellow bell pepper
1 cup small- diced poblano chile
One 14.5- ounce can petite diced tomatoes, with juice
1/4 cup dry red wine
2 tablespoons tomato paste
1 tablespoon chipotle sauce*
8 cups vegetable stock or canned low- sodium vegetable broth
1 tablespoon kosher salt
1 teaspoon hot sauce, or to taste
1/4 teaspoon crushed red pepper
Grated cheddar cheese, for serving
Sour cream or yogurt, for serving
Sliced green onion, for serving
Chopped fresh cilantro leaves, for serving
Directions
Add the lentils, pink beans, cream peas, chili powder, cumin, paprika, cayenne, oregano, cinnamon, garlic, onion, bell
peppers, poblano, tomatoes, wine, tomato paste, chipotle sauce,
stock, and salt to the crock of a 6- quart slow cooker. Cover and
cook on high for 3 hours.
Continue to cook for 2 hours longer, or until the beans are
tender and almost creamy. Season the chili with the hot sauce and
crushed red pepper before serving.
Serve the chili in bowls, garnished with grated cheddar, sour
cream, green onion, and cilantro.
Note: Chipotle sauce is a hot sauce made from chipotle peppers,
which have a warm, smoky flavor. This recipe was tested using La
Morena Home Made Style Chipotle Sauce, which can be found in the
international aisle of your grocery store, in Latin markets, or
online. If you cannot find it in your area, substitute an equal
amount of smashed and finely chopped canned chipotles in adobo.
This recipe was styled by chef Karen Pickus for Good Morning
America.
Recipe courtesy Emeril Lagasse from Sizzling Skillets and Other
One-Pot Wonders, HarperCollins Publishers, New York, NY, 2011,
copyright MSLO, Inc, All Rights Reserved
Copyright © 2011 ABC News Internet Ventures
Try This Hearty Quick Dinner
From the Kitchen of Emeril Lagasse
Servings: 6
Difficulty: Easy
Cook Time: 30-60 min
tonight!
Ingredients
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between
your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-
inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chiles, roughly chopped
One 12- ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28- ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
Directions
Combine the chili powder, cumin seeds, cayenne, cinnamon,
oregano, bay leaves, and brown
sugar in a small bowl; set the spice mixture aside.
Add the beef to a medium bowl and season with the pepper and 1
tablespoon of the kosher salt.
Heat 2 tablespoons of the vegetable oil in a 12- inch or larger
skillet over high heat. Add enough beef to fill the pan and cook
until nicely browned on one side, about 2 minutes. Turn the
pieces over and cook for another 2 minutes. Transfer the browned
beef to the crock of a 6- quart slow cooker. Repeat with the
remaining beef, adding the remaining vegetable oil between
batches as necessary.
Add the onions, celery, and 1 tablespoon of the remaining salt to
the skillet and cook, stirring, until the vegetables begin to
soften, about 2 minutes. Add the garlic, jalapenos, and spice
mixture and cook for 1 minute longer. Pour in the beer, tomato
paste, and crushed tomatoes and simmer for 3 minutes.
Stir in the chocolate, masa harina, and remaining 11/2 teaspoons
salt and cook for 1 minute longer. Transfer this mixture to the
slow cooker. Cover and cook the chili on high, undisturbed or
stirring only once during cooking, for 6 hours, or until the beef
is very tender. Remove the bay leaves and stir in the cilantro
and parsley. Serve the chili hot in bowls, topped with grated
cheddar, chopped green onion, and sour cream.
note: Leftover chili may thicken up and need to be reheated with
a little low sodium
broth.
This recipe was styled by chef Karen Pickus for Good Morning
America.
Recipe courtesy Emeril Lagasse from Sizzling Skillets and Other
One-Pot Wonders, HarperCollins Publishers, New York, NY, 2011,
Try This Chili With Southwestern Flair
From the Kitchen of Emeril Lagasse
Servings: 6-8
Difficulty: Easy
Cook Time: 30-60 min
party. Make it for dinner tonight!
Ingredients
1/2 pound dried navy beans, picked over
2 tablespoons olive oil
2 cups chopped yellow onion
2 tablespoons minced jalapeno
2 tablespoons minced garlic
2 1/2 pounds ground turkey
2 tablespoons Emeril's Southwest Essence, recipe follows
1 2/3 tablespoons chili powder
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1 bay leaf
3 tablespoons cornmeal
3 cups low-sodium chicken broth
2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles
(original), with juice
2 (4-ounce) cans diced green chiles, with juice
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
Sour cream, for serving
Grated Cheddar or Monterey Jack cheese, for serving
Chopped green onions, for serving
For the Southwest Essence:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander 1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Directions
In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with
enough water to cover by 2 inches. Cook beans at a bare simmer
until just tender, about 1 hour, and drain in a colander.
In a skillet, heat the oil and sauté the onion and jalapeno until
soft and beginning to caramelize, 4 minutes. Add the garlic and
cook, stirring, for 2 minutes. Add the ground turkey, Southwest
Essence, chili powder, salt, cumin, oregano, and bay leaf and
cook, stirring occasionally, until turkey is browned and cooked
through, 6 minutes. Add the cornmeal and cook, stirring, for 2
minutes. Add the chicken broth, canned tomatoes, canned chiles,
and cilantro stems and stir to combine. Bring to a boil, reduce
heat to a simmer, and cook, uncovered, for 45 minutes, stirring
occasionally. After it has cooked for 30 minutes, add the cooked
beans. Add the heavy cream and cilantro leaves and cook,
stirring occasionally, for 15 minutes longer.
Serve the chili in deep bowls, garnished with dollops of sour
cream, grated Cheddar cheese, and green onions to taste.
For the Southwest Essence:
Combine all ingredients thoroughly.
This recipe was styled by chef Karen Pickus for Good Morning
America.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., All Rights
Reserved.
Copyright © 2011 ABC News Internet Ventures
Frosting Made Just Right
From the Kitchen of Buddy Valastro
Servings: Over 8
Difficulty: Easy
Cook Time: 1-30 min
you must refrigerate it, as well as any cakes filled or iced with it. Let it come to
room temperature before using, and whip briefly by hand to refresh it.
Ingredients
21/2 cups (5 sticks) unsalted butter, softened at room temperature
5 cups powdered (10x) sugar
1 tablespoon pure vanilla extract
1/4 teaspoon fine sea salt
3 tablespoons lukewarm water
Directions
Put the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until butter is smooth with no lumps. With
the motor running, add the sugar, 1 cup at a time, only adding
the next cup after the first addition has been integrated into the
mixture.
Stop the machine and add the vanilla and salt. Paddle on
low-medium speed until completely smooth, approximately 2 minutes. Add the
water and continue to mix until light and fluffy, 2 to 3 minutes.
The frosting can be kept in an airtight container at room
temperature for up to 2 days.
This recipe was styled by chef Karen Pickus for Good Morning
Rich Chocolate Filling
From the Kitchen of Buddy Valastro
Servings: Over 8
Difficulty: Easy
Cook Time: 1-30 min
over a cake.
To use it as a filling, refrigerate it, transfer it to a pastry
bag, and pipe it out.
To pour ganache over a cake, melt it in a double boiler and
simply pour it over a cake or layer. To top layers of pastry cream or
chocolate mousse with ganache, pour it on and smooth it with a cake icing spatula.
Ingredients
1 cup heavy cream
9 ounces semisweet chocolate, coarsely chopped
1 tablespoon light corn syrup
Directions
Put the heavy cream in a saucepan and set over medium-high heat. As soon as it begins to simmer, remove the pot from the heat. Add
the chocolate and stir with a wooden spoon to melt the chocolate.
Stir in the corn syrup.
Transfer to a bowl and refrigerate for about 1 hour. If using for
filling, soften until pourable in a double boiler over medium heat.
This recipe was styled by chef Karen Pickus for Good Morning
America.
Copyright © 2011 ABC News Internet Ventures
A Perfectly Sweet Vanilla Cake
From the Kitchen of Buddy Valastro
Servings: 8
Difficulty: Easy
Cook Time: 1-30 min
my father's old formula for an American-style vanilla cake. At
home, as at Carlo's Bake Shop, it will produce the same moist
cake and perfect grain every time. The custard cream is optional.
You might be surprised to learn that I use vegetable oil to take
the place of the liquid shortening we use at the bakery, but it
replicates the effects better than I ever could have imagined
before testing recipes for this book. Use this cake as the basis
for everything from birthday cakes to strawberry shortcake.
Be sure the batter is at the indicated temperature before baking
or the cake will crown and crack.
Ingredients
21/2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding cake
3/4 cup vegetable oil
21/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra-large eggs, at room temperature
1 cup whole milk
Unsalted butter, for greasing two cake pans (about 2
tablespoons); nonstick
cooking spray or vegetable oil may be substituted
Directions
Position a rack in the center of the oven, and preheat the oven to 350°F.
Put the flour, sugar, custard cream, if using, vegetable oil,
baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the
ingredients in a bowl, and use a hand mixer with the blending attachments,
but take extra care to not overmix.) Mix on slow just until the
ingredients are blended together, a few seconds, then raise the speed to
low-medium and continue to mix until smooth, approximately 1 additional
minute.
With the motor running, add 1 egg at a time, adding the next one
after the previous one has been absorbed into the mixture. Stop the
motor periodically and scrape the bowl from the bottom with a rubber
spatula to integrate the ingredients, and return the mixer to low-medium
speed.
After all the eggs are added, continue to mix for an additional
minute to ensure the eggs have been thoroughly mixed in. This will help
guarantee that the sugar is dissolved and that the flour has been
thoroughly mixed in, which will help produce a luxurious mouthfeel in the final
cake.
With the motor running, add the milk, 1/2 cup at a time, stopping
the motor to scrape the sides and bottom between the two additions.
Continue to mix for another minute or until the mixture appears smooth.
Before baking, be sure the batter is at 70°F to 73°F, or the cake
will crown. (Test by plunging a kitchen thermometer into the center of
the
batter; if it is too warm, put the bowl in the refrigerator for a
few minutes;
if too cool, let it rest at room temperature.)
Grease two 9-inch cake pans (2 inches high) with the butter, and
flour them.
Divide the batter evenly between the two cake pans, using a
rubber spatula to scrape down the bowl and get as much batter as possible out.
Bake until the cake begins to pull from the sides of the pan and is
springy to the touch, 25 to 30 minutes.
Remove the cakes from the oven and let cool for at least 30
minutes, preferably an hour. The cakes should be at room temperature
before you remove them from the pan. Put a piece of parchment paper on a
cookie sheet, top with sugar, and one at a time, turn the pans over and
turn the cakes out onto parchment; the sugar will keep it from sticking.
Refrigerate or freeze until ready to decorate.
This recipe was styled by chef Karen Pickus for Good Morning
America.
Click here to check out Buddy's cookbook.
Copyright © 2011 ABC News Internet Ventures
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