Bam! Emeril Lagasse Scores with Super Bowl Recipes and QVC Special
Celebrity chef and restaurateur Emeril Lagasse "kicks it up a notch" just in time for the Super Bowl. From hearty chili to savory pulled pork and tangy coleslaw, Lagasse has been a mainstay in the New Orleans culinary scene for more than 20 years and is currently the chef-proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Charlotte, N.C. and Bethlehem, Pa.
For those who want to add some "bam!" to their culinary repertoire, Lagasse’s kitchen line, which features an eclectic assortment of culinary tools that are perfect for home chefs and are designed to reflect Lagasse’s signature culinary expertise, will appear on QVC throughout the day on January 26. Each piece in Lagasse’s line embodies an innovative yet practical style and includes cookware by All-Clad, kitchen appliances by T-Fal and more.
Navy Beans and Chicken Chili
This chili takes its personality from navy beans, a variety of green chiles, and tender chicken breasts that are cooked just to the point of doneness then shredded and stirred back in near the end of cooking. The results: a chili that stands out from the pack with moist, flavorful pieces of chicken in every bite.
· 2 pounds boneless skinless chicken breasts
· 1 tablespoon plus 1½ teaspoons kosher salt
· 3 ½ teaspoons ground cumin
· 2 teaspoons chili powder
· 3 tablespoons olive oil
· 2 onions, minced (3 cups)
· 3 poblano chiles, stemmed, seeded, and minced (1 ½ cups)
· 2 serrano chiles, stemmed, seeded, and minced
· ½ large bunch or 1 small bunch cilantro, stems and leaves reserved separately, finely chopped
· 1 canned chipotle chile in adobo sauce, stem removed, minced
· ¼ cup minced garlic (8 to 10 cloves)
· 1 teaspoon dried Mexican oregano, or regular oregano, crushed with your fingers
· 1 pound navy beans, soaked overnight and drained
· 5½ cups chicken stock
· One 4 ounce can chopped green chiles, with juices
· 1 tablespoon plus 1 teaspoon cornmeal
· Sour cream, for serving
· Lime wedges, for serving
· Minced red onion, for serving
· Finely minced jalapenos, for serving
· Grated Monterey Jack-Cheddar cheese blend, for serving
1. Season the chicken with 1½ teaspoons of the salt, 1 teaspoon of the cumin, and 1 teaspoon of the chili powder.
2. Set a pressure cooker to the "browning" program and heat the olive oil. When it is hot, add the chicken breasts (in batches if necessary) and cook until they are golden on both sides and just cooked through, 8 to 10 minutes. Transfer the chicken to a plate, tent with foil or plastic wrap and set aside.
3. Add the onion, poblano and serrano chiles, the cilantro stems, chipotle chile, garlic, oregano, remaining 2½ teaspoons cumin, and remaining 1 teaspoon of chili powder to the pressure cooker. Cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add the beans, chicken stock, and the canned chiles. Close and lock the lid and set to "high pressure" for 15 minutes. While the beans are cooking, shred the cooled chicken into bite-size pieces and set it aside.
4. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Add the remaining 1 tablespoon of salt and the cornmeal, and stir to combine. Close and lock the lid, and reset the pressure cooker to "high pressure" for 8 minutes. Release the pressure, unlock, and carefully open the lid. The beans should be tender; if not, continue to cook them under pressure for 1 to 2 minutes longer.
5. Set the pressure cooker to the "simmer" program. Stir in the chicken and cook, uncovered, until the chicken is heated through, about 10 minutes.
6. Serve the chili in bowls, garnished with sour cream, lime wedges, minced onion, minced jalapenos, grated cheese, and cilantro leaves.
Yields 4 to 6 servings (about 9 cups)
Recipe courtesy of Emeril Lagasse, originally appearing in Emeril’s Cooking With Power, William Morrow Publishers, New York, 2013, courtesy Martha Stewart Living Omnimedia, Inc.
Pulled Pork with Classic Coleslaw
Pulled pork is a sure crowd-pleaser, especially when you pair it with Southwestern spices and cool, creamy coleslaw. Serve this dish at your next football party or tailgate (or pageant party!) and you’ll have more fans than you know what to do with. The pork is coated with an intensely flavored rub and then refrigerated overnight before cooking. The results? A winner.
· 2 tablespoons brown sugar
· 1½ tablespoons pimenton picante (hot smoked Spanish paprika)
· 1 tablespoon ancho powder
· 2 teaspoons hot Mexican-style chili powder or regular chili powder (New Mexican is spicier)
· 1 teaspoon dried Mexican oregano or regular oregano
· 1 teaspoon ground cumin
· 1 teaspoon ground coriander
· 1 teaspoon freshly ground black pepper
· One 5-pound bone-in pork shoulder, cut into large chunks
· 2 teaspoons salt
· 2 tablespoons grapeseed oil
· 1 yellow onion, minced
· 4 cloves garlic, sliced
· 4 cups homemade chicken stock or packaged low-sodium chicken broth
· ½ cup buttermilk
· ½ cup mayonnaise
· 2 tablespoons Dijon mustard
· 2 tablespoons cider vinegar
· ½ teaspoon celery seeds
· 1½ teaspoons salt
· ¼ teaspoon cayenne pepper
· 1 small head red cabbage, thinly sliced
· 1 small head Napa cabbage, thinly sliced
· 2 carrots, thinly sliced on a mandolin or shaved with a vegetable peeler
• 1 head butter lettuce
• Tortilla chips, broken into bite-size pieces
• Lime wedges
1. Marinate the pork: In a large bowl, combine the sugar, pimenton, ancho chili powder, hot chili powder, oregano, cumin, coriander, and black pepper, and mix well. Place the pork in the bowl and toss with the spice mix, coating all sides of the pork. Cover with plastic wrap or transfer to a resealable plastic bag, and refrigerate overnight.
2. Let the pork come to room temperature before cooking. Season the pork with the salt.
3. Set a pressure cooker to the "browning" program and add the grapeseed oil. When the oil is hot, brown the pork, working in batches, about 5 minutes per batch. As it is browned, transfer the pork to a baking sheet and set it aside. Add the onion and garlic to the pressure cooker and cook for 2 to 3 minutes. Return the pork to the pressure cooker and add the chicken stock. Close and lock the lid and set to "high pressure" for 60 minutes.
4. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. The pork should be fork tender; if not, cook it under pressure for another 10 minutes longer. Once it is done, transfer the pork to a platter, and allow it to rest until it is cool enough to handle.
5. Shred the pork with two forks and return it to the broth. The pork can be served at this point or frozen for up to 3 months.
6. Prepare the coleslaw by combining the buttermilk, mayonnaise, mustard, vinegar, celery seeds, salt, and cayenne pepper in a large bowl and mixing well. Add the cabbage and carrots and toss well. Set aside for at least 15 to 20 minutes. The salad can be made up to several hours in advance and refrigerated until ready to serve.
7. To serve the pork, separate the butter lettuce leaves and place them on a platter. Top the leaves with the warm pulled pork, place some of the coleslaw on top of the pork, and top with the tortilla chips. Serve with lime wedges.
Yields 8 to 10 servings
Recipe courtesy Emeril Lagasse, originally appearing in Emeril’s Cooking With Power, William Morrow Publishers, New York, 2013, courtesy Martha Stewart Living Omnimedia, Inc.