Oysters Casino
Recipe courtesy Emeril Lagasse, 2003
Show:
Emeril Live
Episode:
Amazing Mollusks
4 strips bacon 1 stick unsalted butter, at room temperature 1 tablespoon minced shallots 1 tablespoon chopped roasted red pepper 1 teaspoon minced garlic 1 teaspoons chopped fresh parsley leaves 1/4 teaspoon salt 1 teaspoon lemon juice Pinch cayenne 2 dozen oysters, shucked, liquor and bottom shells reserved
Preheat the oven to 375 degrees F.
Place the bacon on a baking sheet and roast for 10 minutes. Remove from the oven and let cool. Cut each strip into 6 equal portions, for a total of 24 pieces.
Increase the oven temperature to 400 degrees F.
In a bowl, using a rubber spatula, cream together the butter, shallots, pepper, garlic, parsley, salt, lemon juice, and cayenne. Place the reserved oyster shells on a large sheet pan and place 1 oyster inside of each. Spoon a small amount of oyster liquor onto each oyster, top with 1 teaspoon of the flavored butter and 1 bacon piece. Bake until bubbly and firm, about 15 minutes.
Remove the oysters from the oven. Arrange 4 oysters on each of 4 plates and serve immediately.
Friday, January 25, 2008
Sunday, January 13, 2008
DUCK RILLETTES **** THE BEST
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Ingredients1 (5- to 5 1/2-lb) Pekin duck (sometimes called Long Island duck), including neck2 tablespoons Armagnac or Cognac 2 cups plus 2 tablespoons water3 medium shallots, sliced2 garlic cloves, halved2 carrots, 1 cut into 1/4-inch-thick slices and 1 finely chopped4 sprigs fresh thyme1 large bay leaf (not California) 1 3/4 teaspoons kosher salt1/2 teaspoon whole black peppercorns1 1/2 teaspoons unflavored gelatin 2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: 1/3-inch-thick baguette slices, toasted
PreparationCut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck.
Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes.
While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you'll have about 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
Cooks' note:
• Rillettes keep, chilled, 3 days.
Nutritional Information
Each serving (3 toasts, each with 1 1/3 tablespoons rillettes) about 119 calories and 2 grams fat
Ingredients1 (5- to 5 1/2-lb) Pekin duck (sometimes called Long Island duck), including neck2 tablespoons Armagnac or Cognac 2 cups plus 2 tablespoons water3 medium shallots, sliced2 garlic cloves, halved2 carrots, 1 cut into 1/4-inch-thick slices and 1 finely chopped4 sprigs fresh thyme1 large bay leaf (not California) 1 3/4 teaspoons kosher salt1/2 teaspoon whole black peppercorns1 1/2 teaspoons unflavored gelatin 2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: 1/3-inch-thick baguette slices, toasted
PreparationCut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck.
Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes.
While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you'll have about 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
Cooks' note:
• Rillettes keep, chilled, 3 days.
Nutritional Information
Each serving (3 toasts, each with 1 1/3 tablespoons rillettes) about 119 calories and 2 grams fat
Salsa and Chips
4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped 1/2 medium onion, finely chopped (about 3 tablespoons) 1 jalapeno (or to taste), minced 1/4 cup chopped fresh coriander (cilantro) Kosher salt and freshly ground black pepper, to taste Tortilla chips, recipe follows
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.
Tortilla Chips Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve. Yield: 4 to 6 servings Copyright 2001 Television Food Network, GP. All rights reserved
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.
Tortilla Chips Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve. Yield: 4 to 6 servings Copyright 2001 Television Food Network, GP. All rights reserved
Beer Batter Frito Misto
Beer Batter Frito Misto
Recipe courtesy Tyler Florence
2 cups all purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 12 ounces beer, pilsner or ale 1 egg yolk Vegetable oil, for frying Sage or basil leaves 1/2 pound medium shrimp, shelled, deveined and butterflied 1/2 pound calamari, cut into rings 1/2 pound fresh white anchovies or sardines, cleaned and filleted Lemon wedges, for garnish
Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.
In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately
Recipe courtesy Tyler Florence
2 cups all purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 12 ounces beer, pilsner or ale 1 egg yolk Vegetable oil, for frying Sage or basil leaves 1/2 pound medium shrimp, shelled, deveined and butterflied 1/2 pound calamari, cut into rings 1/2 pound fresh white anchovies or sardines, cleaned and filleted Lemon wedges, for garnish
Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.
In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately
Crispy Squid with Garlic Mayonnaise
Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks. I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen 1 tablespoon cornstarch 2 tablespoons semolina 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika 1 cup groundnut oil or as needed, depending on the size of pan Garlic Mayonnaise, recipe follows
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
Garlic Mayonnaise: 1/4 clove garlic 4 tablespoons best quality, preferably organic, mayonnaise
Mince the garlic into the mayonnaise to serve alongside the fried squid
About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen 1 tablespoon cornstarch 2 tablespoons semolina 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika 1 cup groundnut oil or as needed, depending on the size of pan Garlic Mayonnaise, recipe follows
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
Garlic Mayonnaise: 1/4 clove garlic 4 tablespoons best quality, preferably organic, mayonnaise
Mince the garlic into the mayonnaise to serve alongside the fried squid
Steamed Cockles in Ginger Cilantro Broth
This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).
Active time: 15 min Start to finish: 20 min
Servings: Makes 6 first-course servings.
Ingredients2 lb small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)3 cups water1/2 cup medium-dry Sherry1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves 1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)1/2 teaspoon fine sea salt
PreparationRinse cockles in a colander under cold running water.
Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.
Active time: 15 min Start to finish: 20 min
Servings: Makes 6 first-course servings.
Ingredients2 lb small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)3 cups water1/2 cup medium-dry Sherry1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves 1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)1/2 teaspoon fine sea salt
PreparationRinse cockles in a colander under cold running water.
Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.
Saturday, January 12, 2008
Vichyssoise by Anthony Bourdain
INGREDIENTS4 tbsp/56 g butter8 leeks, whites only, cleaned and thinly sliced2 medium potatoes, cut into small cubes4 cups/900 ml light chicken stock or broth2 cups/450 ml heavy cream1 pinch nutmegsalt and pepper to taste4 fresh chives, finely chopped
EQUIPMENTlarge, heavy bottomed potwooden spoonblendermedium mixing bowlice bath
SERVES 6
In a large pot, melt the butter over medium-low heat. Once the butter is melted, add the leeks and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Okay, the next part is tricky.
Slowly, and in small batches, puree the soup at high speed in the blender. Do this bit by bit, never filling the blender up too high (over halfway up). Make sure the blender’s lid is on, and that you’re leaning on the damn thing when you turn it on. You do not want a face full of boiling starchy, sticky hot potato/leek puree. Trust me. It hurts like a motherfucker. This is one of the more common kitchen accidents — even in professional kitchens. So be careful. When everything is blended, return the soup to the cooking pot and whisk in the cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to a simmer and continue cooking for 5 minutes. You can thin out the soup with a little additional stock at this point, if needed. Transfer the soup to a mixing bowl and chill over an ice bath, stirring occasionally. When the soup is room temperature — and only when it’s room temperature — cover in plastic wrap and put in refrigerator overnight, or until cool. When ready to go, check the seasoning, sprinkle with freshly cut chives and serve in chilled bowls. This is a soup that does get better over time. But keep it covered with plastic (not foil) in the refrigerator as it will pick up other tastes. And never put in the refrigerator while still hot.
Click through for Boeuf bourgignon and Moules marinière and to read Anthony Bourdain’s introduction.
EQUIPMENTlarge, heavy bottomed potwooden spoonblendermedium mixing bowlice bath
SERVES 6
In a large pot, melt the butter over medium-low heat. Once the butter is melted, add the leeks and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Okay, the next part is tricky.
Slowly, and in small batches, puree the soup at high speed in the blender. Do this bit by bit, never filling the blender up too high (over halfway up). Make sure the blender’s lid is on, and that you’re leaning on the damn thing when you turn it on. You do not want a face full of boiling starchy, sticky hot potato/leek puree. Trust me. It hurts like a motherfucker. This is one of the more common kitchen accidents — even in professional kitchens. So be careful. When everything is blended, return the soup to the cooking pot and whisk in the cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to a simmer and continue cooking for 5 minutes. You can thin out the soup with a little additional stock at this point, if needed. Transfer the soup to a mixing bowl and chill over an ice bath, stirring occasionally. When the soup is room temperature — and only when it’s room temperature — cover in plastic wrap and put in refrigerator overnight, or until cool. When ready to go, check the seasoning, sprinkle with freshly cut chives and serve in chilled bowls. This is a soup that does get better over time. But keep it covered with plastic (not foil) in the refrigerator as it will pick up other tastes. And never put in the refrigerator while still hot.
Click through for Boeuf bourgignon and Moules marinière and to read Anthony Bourdain’s introduction.
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