Essence:  Original

Emeril's Pot Roast Print Recipe
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5.5 to 6 pounds boneless chuck roast (or two 3-pound roasts)
1 head garlic, cloves peeled and sliced in half if very large
2 1/2 teaspoons salt
2 1/2 teaspoons freshly ground black pepper
4 tablespoons vegetable oil
1/3 cup cup all-purpose flour
2 cups chopped onions
1 cup chopped carrots
1 1/2 quarts EMERIL'S BEEF STOCK
1/4 cup red wine
1/4 cup tomato paste
2 bay leaves
2 pounds red potatoes, peeled and quartered
1 cup celery
  Preheat the oven to 300įF. With a small, sharp knife, make 1 1/2-inch-deep slits around the outside of the roast(s). Insert the cloves of garlic into the slits. Rub the roast(s) with the salt and black pepper on all sides. Heat a large Dutch oven or other heavy, wide pot over high heat. Add 2 tablespoons oil and heat. Add the roast(s) and sear on all sides, about 4 minutes per side. Remove the meat from the pan and sprinkle with Essence on all sides. Reduce the heat to medium-high. Add the remaining 2 tablespoons oil and the flour and cook, stirring constantly, until chocolate brown in color, about 5 minutes. Add the onions, celery, and carrots and cook until the vegetables begin to soften, about 5 minutes. Add the beef broth, red wine and tomato paste, and bay leaves and stir to blend. Return the roast(s) to the pan and top with the potatoes. Cover and cook in the oven for 3 to 4 hours, depending on how tender you prefer your meat. Remove the pot from the oven and remove the meat and potatoes; set aside. Place the pot on the stove over medium-high heat and cook until the gravy is reduced slightly and begins to thicken, about 10 minutes. Remove the bay leaves. Puree the gravy with an immersion blender or in batches in a bar blender. Slice the meat and cut the potatoes into bite-size pieces; return to the pot with the gravy. Serve warm.  Makes about 10 servings  
Chicken Cacciatore Print Recipe
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1 whole chicken, 3 1/2 to 4 pounds, cut into 8 pieces
1 tablespoon plus 1 teaspoon EMERIL'S ORIGINAL ESSENCE
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup chopped onions
2 cups shitake mushrooms, steamed
2 tablespoons chopped garlic
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
1 cup dry white wine
1 14 ounce can diced tomatoes
1 pound pasta, cooked according to package directions
1/2 cups grated Parmigiano-Reggiano
  Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt and Ĺ teaspoon pepper. Put flour in a medium bowl, season with remaining teaspoon of Essence and dredge the chicken, coating completely. Set aside. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and brown for 3 minutes on each side. Remove chicken from the oil and set aside. Add the onions to the Dutch oven and cook for 3 minutes until translucent, stirring as needed. Add the mushrooms and continue to cook 3 minutes longer. Add the garlic, Ĺ teaspoon salt, Ĺ teaspoon black pepper, bay leaves, thyme, basil and crushed red pepper and cook 1 minute longer. Stir in the wine, chicken broth and tomatoes. Add the chicken back to the Dutch oven, bring liquid to a boil, reduce heat to a simmer and cover. Simmer until chicken is very tender, 30 to 40 minutes. Serve over pasta and garnish with cheese and parsley.  Makes 6 to 8 servings, about 1 quart sauce  
Lemon Chicken Print Recipe
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1 whole chicken, 3 1/2 to 4 pounds, cut into 8 pieces
1 tablespoon plus 1 teaspoon EMERILíS ORIGINAL ESSENCE
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup lemon juice
1/2 cup plus 2 tablespoons flour
1 tablespoons dried rosemary, crushed between your fingers
1/2 teaspoon paprika
3 tablespoons olive oil
1 cup thinly sliced onion
3 cloves garlic, smashed
1/3 cup honey
1 tablespoon soy sauce
2 tablespoons softened butter
  Preheat the oven to 350 degrees F. Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt, Ĺ teaspoon pepper and 2 tablespoons lemon juice. In medium bowl combine Ĺ cup of the flour, Ĺ teaspoon Essence, paprika and rosemary. Dredge the chicken in the seasoned flour and set aside. Heat the olive oil in a 10- to 12-inch flame proof casserole or sautť pan over medium-high heat. Place the chicken pieces skin side down in the pan and cook until nicely browned on all sides, 2 to 3 minutes per side. Remove from pan and set aside. Add the onions and garlic to the pan and cook until the onions are translucent, about 2 minutes. Return the chicken pieces to the pan and place in the oven. Cook for 20 minutes. In a 1 quart sauce pan or larger, combine remaining 1/3 cup lemon juice, chicken broth, honey, soy sauce and Ĺ teaspoon salt. Set over medium high heat and bring to a simmer. In a small bowl, make a paste with remaining 2 tablespoons of flour and the butter. Whisk the butter-flour mixture into the lemon chicken broth and continue to cook until the sauce has thickened slightly, about 1 minute longer. Remove the chicken from the oven and pour the lemon sauce over the chicken. Return to the oven and cook for 10 minutes longer or until the thighs registers 165 degrees when tested with an instant-read thermometer. Remove chicken from the oven and transfer pieces to a serving platter. Spoon the sauce, onions and garlic into the bowl of a blender. Puree for 1 minute, or until smooth. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.  Makes 4 to 6 servings, 2 cups sauce  
Emeril's Classic Seafood Gumbo/Chicken and Sausage Gumbo Print Recipe
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3/4 cup vegetable oil
1 cup all purpose flour
1 1/2 cups finely chopped onion
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped celery
2 tablespoons minced garlic
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs (about 2, optional)
2 teaspoons Worcestershire sauce
3 teaspoons salt
1/2 teaspoon cayenne
1 12-ounce bottle amber beer
1 pound medium-size shrimp, peeled and de-veined, (or 1Ĺ pounds diced chicken meat)
1 pound white fish fillet, such as catfish, grouper, snapper or sole, (or 1 pound diced smoked sausage)
2 cups shucked oysters with their liquor, optional
1/4 cup chopped fresh parsley
1/2 cup chopped green onion tops
  Place an 8-quart stockpot over medium-heat, and add the oil. Allow the oil to heat-up about 5 minutes, then, add the flour to the pot. Stir the oil and flour together using a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the roux is the color of milk chocolate. Add the onions, peppers, and celery to the roux and stir to blend. Stir the vegetables in the roux for 5 minutes, then, add the garlic to the pot. Cook the garlic for 30 seconds before adding the beer and stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, and salt. Bring the pot to a boil, and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and oil that rises to the surface when necessary. Season the shrimp and catfish each with 1Ĺ teaspoons of the Essence. Stir the shrimp and fish into the gumbo, and cook for 2 minutes. Add the oysters to the pot and cook, stirring often for an additional 5 minutes. Taste and re-season the gumbo if necessary. Serve with the chopped parsley and green onions for garnish.  Makes 10 to 12 servings, 3 quarts  
Emeril's One Pot Chicken and Rice Print Recipe
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4 oz shredded mozzarella cheese (1 cup), optional
1 tablespoon olive or vegetable oil
2 large, bone-in chicken breast halves (about 1 Ĺ lbs), each cut crosswise in half
1 small onion, sliced
1 can (14 Ĺ oz) diced tomatoes
1 1/4 cups EMERILíS CHICKEN STOCK or Chicken Broth
1 cup rice
  Heat oil in heavy 5-qt saucepot, and cook chicken, skin-side-down, over medium-high heat 5 minutes until skin is well browned. Turn chicken and add onion to pot. Cook 5 minutes longer until other side of breast pieces are browned and onion is tender-crisp. Add remaining ingredients to pot; heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender.  Makes 4 main-dish servings  
Pork Tenderloin and Veggie Casserole Print Recipe
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1 pork tenderloin (about 1 lb)
1 pound red potatoes (3 to 4 medium-size potatoes), each cut into 6 pieces
1/2 pound baby carrots
1 medium-size red onion, cut into wedges
1 tablespoon olive oil or vegetable oil
  Preheat oven to 450F. Spray small roasting pan or 13x9x2-inch baking dish with nonstick cooking spray. Place pork lengthwise in center of pan; place vegetables around pork. Toss vegetables with olive oil. Sprinkle 1 tablespoon Essence evenly over pork then toss remaining tablespoon with vegetables. Bake 30 to 35 minutes until pork and vegetables are tender, stirring vegetables once or twice during roasting.  Makes 4 main-dish servings  
Crunchy Baked Chicken Breasts Print Recipe
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4 medium-size skinless, boneless chicken breast halves (about 1Ĺ lbs)
1 1/4 cups plain bread crumbs
1 can (5 oz) evaporated milk
1 tablespoon or margarine, cut into small pieces
  Preheat oven to 400F. Spray large baking sheet with non-stick cooking spray or line with non-stick foil. Place one chicken breast in heavy plastic freezer bag. Using a mallet or a heavy pot, pound each breast to an even thickness. In pie plate, mix breadcrumbs and Essence until well blended. Pour milk into shallow bowl. Dip chicken into milk then coat with crumbs; place on baking sheet. Sprinkle any remaining crumb mixture over breasts; dot with butter. Bake 20 to 25 minutes until fork-tender.  Makes 4 main-dish servings  
Southern Barbecue Shrimp Print Recipe
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1 1/2 pounds unpeeled extra-large shrimp (about 20 per lb)
1 tablespoon unsalted (sweet) butter
1 tablespoon Worcestershire sauce
1 tablespoon Regina White Wine Vinegar
  Preheat oven to 350F. Peel and devein shrimp, leaving tail intact if desired. Place butter in 12x8-inch baking dish; place in oven to melt. Stir in Essence, Worcestershire sauce and vinegar; mix well. Stir in shrimp; toss to coat with sauce. Arrange shrimp in one layer. Bake 15 minutes or until shrimp turn pink, stirring once or twice.  Makes 10 to 12 appetizer servings or 4 to 6 main-dish servings  
Spicy Shrimp Linguine Print Recipe
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3 tablespoons extra-virgin olive oil
1 pound frozen shelled and deveined large or extra-large shrimp, thawed
2 tablespoons EMERILíS ORIGINAL ESSENCE, divided
1 small onion, chopped (about Ĺ cup)
1 can (14 1/2-oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 pound or spaghetti, cooked according to package directions
  In 4-qt saucepot over medium-high heat, in hot olive oil, cook shrimp and 1 tablespoon Essence until shrimp turn pink, about 3 minutes. With slotted spoon, remove shrimp to plate. Reduce heat to medium-low. Stir onion into oil remaining in saucepot; cover and cook 10 minutes, stirring once or twice, until onion is tender. Stir in tomatoes with juice, tomato sauce and remaining tablespoon Essence; heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in shrimp; heat through. Spoon hot linguine onto plates; top with sauce.  Makes 4 to 6 main-dish servings  
Easy All Prupose Seasoned Breading Print Recipe
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1 cup breadcrumbs, flour or cornmeal
  Add 1 Tablespoon of EMERILíS ORIGINAL ESSENCE per Cup plain breadcrumbs, flour or cornmeal. Use as an all-purpose seasoned coating for chicken, fish, or pork. Lightly salt meat or fish, and then dredge in the seasoned coating. Bake at 3750 F in oiled roasting pan, or sautť over medium heat in lightly oiled pan until done. For a heavier & richer coating, beat one egg, and dip meat or poultry in beaten egg before coating. This foolproof method will result in perfectly seasoned foods.    
Melt In Your Mouth Gaaahlic Bread Print Recipe
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1 long loaf French or Italian bread
1 stick (8 Tablespoons) butter, softened
2 tablespoons oil or Vegetable Oil
1/2 cup grated Parmesan cheese
1 tablespoon minced garlic
  Preheat oven to 350ļF and line a large baking sheet with aluminum foil. Cut bread in half lengthwise. Lay the two halves cut side up on the lined baking sheet. Place butter and all remaining ingredients in a mixing bowl and blend well. Spread the butter mixture evenly onto the cut side of each loaf half. Bake until golden brown and bubbly, 15 to 18 minutes. Slice the bread diagonally and serve immediately.  Makes 1 large loaf, serving 6 to 8 as a side dish  
Emeril's Portuguese Seafood Stew Print Recipe
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1 tablespoon olive oil
1 clove garlic, minced
1 medium onion, finely chopped
2 8 oz bottles clam Juice
1 can (16 oz) diced tomatoes, undrained
1 celery rib, thinly sliced
12 littleneck or other small clams
1 shrimp, raw & deveined
1 bay scallops
1/4 cup white wine
1/2 cup chopped Italian parsley
 Crusty bread
  Heat oil in large pot. Add garlic, onion and Essence. Sautť until slightly brown. Add clam juice, tomatoes and celery. Bring to boil. Add clams and cook for 2 Ė 3 minutes or until clams begin to open. Stir in shrimp, scallops, wine, pepper sauce and simmer for additional 3 minutes. Garnish soup with parsley. Serve with bread.  Makes 8 servings  
New Orleans Garlic Chicken Print Recipe
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5 slices white bread, crumbled
4 cloves garlic
1 cup cilantro leaves
4 tablespoons Olive or Vegetable oil
1 - 1 1/2 pounds boneless, skinless chicken breasts
1 cup flour
2 eggs beaten
1 tablespoon fresh limejuice or lemon juice
1/4 cup white wine
1 cup sour cream (optional)
  In food processor combine garlic, cilantro and 1 tablespoon oil. Process until pureed. Set aside Ĺ mixture. Add Original Essence and bread and process on high for 1 minute until well blended. Dip chicken breasts first in flour, then eggs, then breadcrumb mixture. Heat remaining oil and sautť chicken breasts until browned and cooked through. Remove chicken from pan. Add remaining cilantro mixture, lime or lemon juice and wine. Deglaze pan and reduce mixture slightly. Pour over chicken. Serve with dollop of sour cream.    
Some Real Good Beef Chili Print Recipe
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1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 15oz can whole peeled tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
  Heat oil in a large heavy pot over medium-high heat. Add meat and stir with a spoon to break up the pieces. Cook, stirring, until meat is browned & cooked through about 5 minutes. Add onion, garlic, chili powder, Emerilís Essence, salt, cumin and pepper. Cook, stirring until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes, tomato paste, sugar and stock to the pot. Stir well and bring to boil. Lower heat to medium-low and simmer, uncovered, for30 minutes, stirring occasionally to prevent chili from stocking to the bottom of the pot. Remove the pot from the heat, ladle chili into bowls, and serve.    
Emeril's Chicken Soup Print Recipe
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2 tablespoons vegetable oil
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups sliced carrots
2 teaspoons minced garlic
2 quarts (2 boxes) EMERILíS CHICKEN STOCK
2 cups water
1/4 teaspoon black pepper
1 bay leaf
1 cup orzo pasta
  Heat oil in a large, heavy pot over medium-high heat. Add onion, celery, carrots, Essence and cook, stirring over medium-high heat until vegetables are soft, about 5 minutes. Add garlic and cook for 2 minutes. Add Stock, water, pepper and bay leaf. Stir well and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 35 minutes. Add orzo and stir well. Simmer until pasta is cooked through. Remove the pot from the heat. Ladle into bowls and serve.  Makes 10 cups, serving 8 to 12  
Fried Mustard Coated Fish Print Recipe
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1 Ĺ pounds catfish fillets, sliced on the diagonal into 1-inch strips
Ĺ cup buttermilk
2 tablespoons EMERIL'S FISH RUB
1 tablespoon minced garlic
2 teaspoons red hot sauce
1 cup flour
2/3 cup cornmeal
ľ teaspoon salt
 Vegetable oil for frying
 Favorite tartar sauce for serving, optional
  Place the catfish in a nonreactive bowl. In a second bowl, whisk together the buttermilk, mustard, 1 tablespoon of the Fish Rub, Essence, garlic, and hot sauce and pour over the fish. Stir to thoroughly coat, cover with plastic wrap and refrigerate for 1 hour. Preheat a large saucepan with 4 inches of oil to 350 degrees F. Remove the fish from the refrigerator. Combine the flour, cornmeal, remaining tablespoon of Fish Rub and salt in a resealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the seasoned cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish. Fry the fish, in batches if necessary and turning to promote even browning, until golden brown, crispy and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with your favorite tartar sauce.  Makes 4 servings  
Kicked Up Mayo Spread For Sandwiches Print Recipe
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1 cup mayonnaise
ľ cup plus 1 tablespoon EMERIL'S HORSERADISH MUSTARD
  Combine the mayonnaise, mustard and Essence in a small mixing bowl and whisk to blend. Use as a spread on sandwiches or even as a dipping sauce for fried fish or chicken nuggets.  Makes about 2 cups  
Emeril's Famous BAM! Chips Print Recipe
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1/4 inch Vegetable oil, for frying
2 Idaho potatoes, peeled, and thinly sliced
Dusting Finely grated Parmesan or Romano, for dusting
Dusting Emerilís Original Essence, for dusting
  Heat oil in a large, heave pot to 360ļF. Only fill oil halfway up the sides. Carefully add potatoes to hot oil and fry until golden brown. Remove from oil with strainer or slotted spoon, and drain on plates lined with paper towels. Sprinkle with Parmesan and Essence.

Tip: Be careful whenever you fry!  Makes a batch