My favorite shows, however, are not the chef's shows but the travel/learning/science type shows. Good Eats with Alton Brown is my absolute favorite. I also like Unwrapped and Anthony Bourdain's Shows. Bizarre Eats is pretty cool as is Iron Chef. (Maybe some of these are on the Travel Channel -- Some thing. Don't sweat it.) I like those food competitions, too. As soon as this March promotion is over and I can catch my breath I plan on "blogging" about some of them. Hey, blogging on a blog -- what a concept!
Even though I am not a fan of the "chef-stands-in-studio-kitchen-and-cooks" shows, I do enjoy some of the personalities. I like the aforementioned Bobby Flay and Jamie Oliver is okay. Tyler whatshisname is cool, too. I don't like Rachel Ray. Sorry. I think her short cooks set cooking back about 20 years. Wait, actually I do like her travel shows just not her cooking show.
One I really do like is Emeril. I love the passion he puts into the cooking and how he has turned the cooking show into entertainment. This is good for good cooking. So many of the old time chefs (Julia excluded) always made it seem so dry and boring. Cooking should be anything but dry and boring.
I was recently sent the following three recipes be a reader. They turn out pretty close to the originals so I thought I would share them with you. Not sure if the email came from New Orleans or not but you never know....
Emeril's Creole Seasoning
Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Mix
Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Mix
Emeril's Southwest Seasoning
Ingredients
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Directions
Mix
Ingredients
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Directions
Mix
Emeril's Mole Sauce
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet.
3. Drizzle with 1 tablespoon olive oil.
4. Roast for 10 to 15 minutes.
5. Remove from the oven and peel, seed and chop the peppers.
6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl.
until creamy, stopping once to scrape the sides of the bowl.
7. Turn the sauce into a saucepan.
8. Whisk in the chicken stock and cream.
9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes.
10. Remove from the heat and keep warm.
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Today's Free recipe book is A Taste of Mexico. Sorry I don't have any free New Orleans Recipes.
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Today's Free recipe book is A Taste of Mexico. Sorry I don't have any free New Orleans Recipes.
But you do get:
Baked Tamales
Carne Asada
Chiles Rellenos
Guacamole
Sopaipillas
Taco Salad
Verde Azzor
... and mucho más.
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If you have downloaded any of the previous Cookbooks and bookmarked the member's page, just go to that page and your cookbook is waiting for you.
If you have not yet downloaded a cookbook---
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
This serves three important purposes --
1. We know that you want to download something from us and someone is not spamming you.
2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
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Important Note: If you do not see the confirmation Email in your inbox -- Check your spam folder. We cannot control the settings of your email and it may have gone there.
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