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Warm Traditions From the Big Easy

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Po' Boys - Sausage Heroes With Marinara
Romaine Hearts Salad With Seasoned Croutons and Lemon-Basil Vinaigrette
Southern-Style Corn Chowder

(Family Features) - Guests will think you're hiding a chef in the kitchen when they dig into this menu. You'll be surprised how quickly you can prepare these recipes - the key is to get all your ingredients organized and ready to use before you start.

Po' Boys are New Orleans style hero sandwiches. These, created by Emeril Lagasse, are the centerpiece of a delicious, casual meal. It's worth a trip to the bakery to get the best hero style buns you can find.

Emeril's luxurious Southern Style Corn Chowder takes about an hour to make, but tastes like you've been cooking all day. This is a classic Emeril-style recipe made much easier with boxed chicken stock.

Romaine Hearts Salad adds a lighter note to this menu, complementing the hearty sandwiches and chowder.

For more recipes, go to www.bgfoods.com/emerils and www.emerils.com.

Po' Boys - Sausage Heroes With Marinara

Description
Po' Boys are New Orleans style hero sandwiches. These, created by Emeril Lagasse, are the centerpiece of a delicious, casual meal.

Ingredients
  • 3 tablespoons olive oil
  • 2 1/2 pounds (8 5-ounce links) sweet Italian sausage
  • 2 yellow onions, thinly sliced
  • 2 green bell peppers, cored, seeded, thinly sliced
  • 2 teaspoons Emeril's Original Essence
  • 8 hero buns, split lengthwise, warmed
  • 1 jar Emeril's Home Style Marinara Pasta Sauce, warmed
  • 1/2 cup mayonnaise
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan or Romano cheese

Preparation
    1. Preheat oven to 300°F.
    2. Heat 1 tablespoon oil in large skillet over medium to low heat. Add sausage links and turn frequently until browned and cooked through, 22 to 25 minutes. Remove from heat, cut into 1/2-inch slices, cover to keep warm.
    3. Add remaining oil to 12-inch sauté pan over medium high heat. Once hot add onions, bell peppers and Essence. Stir often and cook until onions and peppers are wilted and lightly caramelized, about 12 minutes.
    4. Place warmed buns on baking sheet and spread inside of each with 1 tablespoon mayonnaise. Divide sliced sausage, onions and peppers among bottom halves of buns. Top with about 1/4 cup warmed pasta sauce. Top each sandwich with 1/4 cup mozzarella and 1 tablespoon Parmesan. Broil sandwiches until cheese is melted, 3 1/2 to 5 minutes. Remove from oven, cut in half and serve with remaining sauce on side.

Serves
Yield: 8 servings

Romaine Hearts Salad With Seasoned Croutons and Lemon-Basil Vinaigrette

Ingredients
Croutons
  • 4 cups day old French bread, cut into
  • 1-inch cubes
  • 6 tablespoons extra virgin olive oil
  • 2 1/2 teaspoons Emeril's Original Essence
  • Pinch salt
Salad
  • 5 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Emeril's Dijon Mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon minced garlic
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons chopped fresh basil
  • 1 pound Romaine hearts chopped into
  • 2-inch pieces
  • 1/2 pound cherub or cherry tomatoes, halved
  • 1 recipe Croutons, see recipe above
  • 1/2 cup shaved Parmesan

Preparation
    1. Croutons - Preheat oven to 350°F.
    2. Combine all ingredients in large bowl and toss well to blend. Spread croutons on sheet pan and place in oven to toast. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside to cool as you prepare salad.
    3. Salad - In medium bowl combine lemon juice, honey, shallots, mustard, lemon zest and garlic. Whisk, then add oil in slow, steady stream while you continue whisking until incorporated. Add basil and season to taste with salt and pepper.
    4. In large bowl combine lettuce with tomatoes, croutons and Parmesan. Season with salt and pepper, drizzle with 1/2 cup vinaigrette; toss to combine. Serve on chilled salad plates or bowls.

Serves
Yield 4 cups croutons/Yield: 6 to 8 servings salad

Southern-Style Corn Chowder

Description
Emeril's luxurious Southern Style Corn Chowder takes about an hour to make, but tastes like you've been cooking all day. This is a classic Emeril-style recipe made much easier with boxed chicken stock.

Ingredients
  • 4 ounces bacon, chopped
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 3/4 cup finely chopped red bell peppers
  • 5 cups fresh corn kernels (from about 7 ears)
  • 1/4 cup all-purpose flour
  • 2 quarts Emeril's All Natural Chicken Stock
  • 1 1/2 cups 1/2-inch-cubed, peeled russet potatoes
  • 1 cup heavy cream
  • Salt and cayenne pepper to taste
  • Finely chopped fresh parsley for garnish

Preparation
    1. Place 8-quart stockpot over medium heat and cook bacon until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
    2. Add onions, carrots and celery to rendered bacon fat in pot and cook, stirring often, until vegetables are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and corn to pot and cook 10 minutes, stirring often.
    3. Sprinkle flour into pot and cook, stirring constantly 5 minutes. Add chicken stock to pot and stir to combine. Use whisk to break up any lumps.
    4. Add potatoes to pot and bring to boil. Reduce heat so soup simmers and continue to cook 20 minutes.
    5. Stir in cream, season with salt and cayenne pepper to taste, and serve soup in bowls, garnished with reserved crispy bacon and parsley.

Serves
Yield 3 quarts, 10 to 12 servings

SOURCE: B & G Foods
Emeril's Food of Love Productions


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