Pan-Seared Salmon with Cilantro Potato Salad. It’s that simple, guys. 4 salmon fillets, skin-on, preferably wild-caught (about 6 ounces each) 2 to 3 tablespoons olive oil Salt and freshly ground black pepper, to taste Emeril’s Original Essence, to taste Cilantro Potato Salad, for serving (recipe follows) Season the salmon on both sides with salt, pepper, and Essence. Heat a large nonstick skillet over medium-high heat. Add the olive oil and, when hot, add the salmon fillets, skin side down, and
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Pan-Seared Salmon with Cilantro Potato Salad. It’s that simple, guy…
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Simple Oven-Baked Barbecue Ribs - Emeril Lagasse - Recipe Flow
Simple Oven-Baked Barbecue Ribs - Emeril Lagasse - Recipe Flow
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Emeril Lagasse’s Muffuletta Recipe
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Who’s got a craving for chili? 🌶️ 🥣 Chicken & White Bean Chili 3 tablespoons olive oil 2 yellow onions, chopped 1 large poblano chile, ribs removed, chopped Kosher salt, to taste 2 pounds ground chicken 2 tablespoons chili powder 2 tablespoons minced garlic 2 bay leaves 2 teaspoons ground cumin 1 teaspoon dried Mexican oregano or regular oregano, crushed with your fingers 1 small bunch cilantro, stems and leaves reserved separately and finely chopped 4 to 6 cups chicken stock or packaged low-s
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Who’s got a craving for chili? 🌶️ 🥣 Chicken & White Bean Chili 3 tabl…
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Chicken with 40 Cloves of Garlic. The ultimate comfort dish. Enjoy! 🧄🧄🧄 2 tablespoons olive oil 6 to 8 bone-in chicken thighs (enough to fit in your Dutch oven in one layer) Kosher salt and freshly ground black pepper Emeril’s Original Essence, to taste, or other Creole seasoning 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 6 sprigs fresh thyme 40 cloves garlic, peeled (3 whole heads) 1/4 cup fresh lemon juice, or to taste 1 cup Champagne or other dry spa
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Chicken with 40 Cloves of Garlic. The ultimate comfort dish. Enjoy! 🧄🧄🧄 …
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So folks, we have arrived. Course seven of our Feast of the Seven Fishes ~ Swordfish with Portuguese Sauce. Swordfish With Portuguese Sauce 4 swordfish steaks (about 7 or 8 ounces each), 1 to 1/2 inches thick 1 tablespoon Emeril’s Creole Seasoning 2 tablespoons olive oil, plus more for garnishing Torn basil leaves, for cooking and garnishing Portuguese Sauce, for serving (recipe pinned in comments) Sprinkle both sides of the swordfish steaks with Creole Seasoning and use your hands to coat the f
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So folks, we have arrived. Course seven of our Feast of the Seven Fi…
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Alright folks, let’s continue the grilling series with this simple an…
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Wrapping up the Soup Series with a cozy classic! Thanks for followin…
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Anyone else get excited about Split Pea Soup? Split Pea and Ham Sou…
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Alright @michaelstrahan here’s a little #HomeCookingSaturday for y…
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