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The best tortilla soup is either at Luby’s in San Antonio or Magnolia’s in Austin. Seeing as how I no longer live in Texas, it was high time I learned to make this amazingly tasty, wonderful, cold winter night meal. As Emeril Lagasse has never led me astray before, we decided to try his Favorite Tortilla Soup.
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves (we were out, it is winter after all!)
2 teaspoons fresh lime juice
1 avocado diced
tortilla chips, broken
arge heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
We modified and put everything in the crock pot minus the tortilla chips and avocado. Let it cook on medium for about 6 hours. In the future, we’ll up the spices and use more jalapenos. It was very close to Luby’s version.
Don’t forget! #cookchat this Thursday, January 20 at noon! Hope to see you there!
We were watching the Cooking Channel the other day and just happened to find an Emeril Lagasse show with a recipe that didn’t look impossible to recreate. We halved the recipe and had more than enough for three people (or two and a leftovers for lunch).
1 pound angel hair pasta
6 tablespoons extra-virgin olive oil
1 cup chopped onion
3 tablespoons minced garlic (about 9 cloves)
2 to 3 teaspoons crushed red pepper, to taste
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined
1 teaspoon salt, plus more for the pasta water
2 tablespoons chopped fresh parsley
1/2 cup grated Parmigiano-Reggiano cheese, optional
Boil water for pasta. Add pasta. Cook until pasta is just bendy, but very al dente. Pull pasta from water and place in a boil. If you choose to drain the pasta, make sure to reserve at least one cup of the pasta water.
Put saute pan over medium high heat and add the olive oil. When the oil is hot add the onions. Cook about 4 minutes until golden. TURN DOWN the heat to about medium. Wait about a minute and then add the garlic.
We didn’t wait and browned the garlic too soon. Some of it burned (not Good Eats). Then cook about 30 seconds to a minute. Then add the red pepper flakes and saute about 30 seconds. We accidentally used chili flakes because they looked the same, this made for more heat but less flavor. Now add the tomato paste and the tomato sauce. Cook about 3 minutes until the sauce is reduced by about half. This happened pretty quickly for us.
Add the shrimp. Cook until the shrimp are pink. Do not over cook the shrimp or they will be tough.
Add the pasta and the pasta water to the pan and coat with sauce. If you have Emeril’s essence, feel free to sprinkle a bit at this point. Plate and add parsley and/or Parmigian cheese. The original recipe can be found here.
This was delicious! We will absolutely be adding this to the regular dish rotation. It was spicy and very filling. Next time we won’t overcook the pasta and will add some more seasonings to the sauce. It was by no means bland, but a little Italian seasoning or basil would go a long way.