Emeril's Gin and Cucumber Cooler 

Recipe courtesy Emeril Lagasse, Emeril at the Grill, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. 

  

1 large cucumber (10 to 12 ounces), peeled, seeded and cut into ¼-inch half moons 

½ cup fresh cilantro leaves 

1 quart ice 

¼ cup Cilantro Syrup, recipe follows 

¾ cup freshly squeezed ruby red grapefruit juice 

1 cup gin 

½ cup grapefruit soda (i.e. Blue Sky or Fresca) 

  

In a food processor, combine the cucumber and cilantro and pulse until pureed and chunky. Divide the puree among 4 12-ounce glass tumblers. Add 1 cup of ice, 1 tablespoon of cilantro syrup, 3 tablespoons of grapefruit juice, and ¼ cup gin to each of the four glasses and shake vigorously using a shaker. Return the cocktail to the tumbler and top with the grapefruit soda and serve.

 

Yield: 4 servings 

  

Emeril's Cilantro Syrup: 

1 cup granulated sugar 

½ cup water 

½ bunch cilantro stems and leaves, washed and patted dry 

  

In a 1-quart saucepan, combine all the ingredients and bring to a boil.  Stir the pan occasionally to help dissolve the sugar.  Once the pan comes to a boil, remove from the heat and completely.  Once cool, strain through a fine-mesh sieve and store in a resealable plastic container in the refrigerator for up to 3 weeks. 

Yield: 1 cup syrup 

 

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Bacon Potato Salad 

Recipe courtesy Emeril Lagasse, Emeril at the Grill, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. 

  

How can you go wrong with potatoes and bacon? This salad is deceptively 

simple and an ideal grilling side. 

  

2 pounds small red potatoes, quartered 

3⁄4 teaspoon salt 

1⁄4 teaspoon cayenne pepper 

1⁄4 teaspoon freshly ground black pepper 

2 tablespoons freshly squeezed lemon juice 

1⁄3 cup finely chopped celery 

2 tablespoons finely chopped green onions, white and green parts 

1 tablespoon chopped fresh parsley 

4 hard-boiled eggs, coarsely chopped 

3⁄4 cup mayonnaise 

11⁄2 tablespoons Creole or other whole-grain mustard 

4 strips crisp-cooked bacon, crumbled 

  

1. Place the potatoes in a saucepan, add water to cover, and bring to a boil.  Cook, partially covered, until the potatoes are fork-tender, about 10 minutes. 

  

2. Drain the potatoes and transfer them to a salad bowl.  While the potatoes are still warm, season them with the salt, cayenne, black pepper, and lemon juice.  Toss well to combine.  Add the celery, green onions, parsley, and eggs. 

  

3. In a small bowl, stir the mayonnaise and mustard together.  Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well. 

  

4. Serve immediately, or refrigerate, covered, and serve slightly chilled. 

Yield: 6 to 8 servings 

 

 

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Emeril's Honey - Brined Pork Chops With Nectarine Chutney 

Recipe courtesy Emeril Lagasse, Farm to Fork, HarperStudio Publishers, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc. 

  

These brined pork chops are able to stand alone, but if you’ve already made 

the chutney (when the nectarines were in season and the getting was good), 

just grab the jar off the shelf and serve it alongside. Another way to make 

things simpler: Make the brine for the chops the night before. Then in the 

morning, before you go to work, just add them to the brine and they’ll be 

ready for cookin’ when you get home. 

  

8 cups water 

½ cup plus 2 tablespoons kosher salt 

2 cups honey 

½ bunch fresh thyme, about 6 sprigs 

1 tablespoon plus 1/8 teaspoon freshly ground black pepper 

1 tablespoon ground cloves 

4 bone-in pork chops (about 12 ounces each) 

2 tablespoons olive oil 

¼ teaspoon salt 

Nectarine Chutney (recipe follows), for serving (optional) 

  

1. Pour the water, kosher salt, and honey into a large pot and bring to a boil, stirring to dissolve the salt and honey.  Remove from the heat and add the thyme, the 1 tablespoon pepper, and the cloves.  Set aside to cool, then transfer the brine to the refrigerator and chill thoroughly, about 2 hours. 

  

2. Submerge the pork chops in the cold brining liquid and marinate for 6 hours, refrigerated. 

  

3. Remove the pork chops from the brine and pat them dry with paper towels.  Discard the brine. 

  

4. Preheat the oven to 350°F.  

  

5. Heat the oil in a large grill pan or heavy skillet over medium-high heat.  Season the chops with the ¼ teaspoon salt and the remaining 1/8 teaspoon black pepper.  Cook the chops, in batches if necessary, until nicely browned on both sides, about 1 minute per side.  Transfer them to a roasting pan or baking sheet, and roast until they reach an internal temperature of 145°F, 10 to 12 minutes.  Allow the chops to rest for 5 

minutes before serving. 

  

6. Serve each pork chop with a spoonful of the nectarine chutney. 

Yield: 4 servings 

 

Nectarine Chutney 

  

This chutney is tangy, with a slight sweet note from the nectarines. You 

could substitute peaches, apricots, or plums in this recipe just as easily. We 

know it’s delicious with the pork, but enjoy this chutney as a condiment on a 

cheese plate as well. 

  

3 pounds nectarines, pitted and roughly chopped 

2 cups cider vinegar 

1½ cups thinly sliced red onions 

1½ cups packed light brown sugar 

1 cup dried cherries 

2 cloves garlic, cut in half 

2 teaspoons kosher salt 

½ teaspoon cayenne pepper 

¼ teaspoon ground cloves 

¼ teaspoon ground allspice 

¼ teaspoon ground cinnamon 

  

1. Combine all the ingredients in a large saucepan, and bring to a boil.  Reduce the heat to a slow simmer and cook the chutney for 1 hour, or until most of the liquid has been absorbed. 

  

2. Carefully pour the hot chutney into three sterilized 8-ounce jars, and seal immediately. The chutney should be used within 6 months. 

Yield: About 3 cups 

 

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Emeril's Skillet Corn Cake With Stewed Cherries  

Recipe courtesy Emeril Lagasse, Emeril 20-4-60 Fresh Food Fast, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. 

  

Prep time: 15 minutes Cook time: 25 minutes total: 40 minutes 

  

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking.  The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top.  Since frozen cherries are available year- round, you’ll never need to wait for cherry season to enjoy this dessert. 

  

1 cup all-purpose flour 

1 teaspoon baking powder 

3⁄4 teaspoon salt 

6 tablespoons yellow cornmeal 

2 large eggs 

1 large egg yolk 

2⁄3 cup milk 

1⁄2 cup olive oil 

2 teaspoons grated lemon zest 

11⁄2 cups sugar 

2 tablespoons unsalted butter 

two 10- ounce bags frozen pitted cherries 

1⁄4 cup freshly squeezed lemon juice 

  

1. Place a 10- inch cast- iron skillet in the oven and preheat the oven to 350°F. 

  

2. In a medium bowl, sift together the flour, baking powder, and salt.  Stir in the cornmeal. 

  

3. In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy.  Add ¾ cup of the sugar, and whisk to combine.  Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth. 

  

4. Swirl the butter in the hot cast- iron skillet until it has melted, and then pour the batter into the skillet.  Return the skillet to the oven and cook until the center is set, about 25 minutes. 

  

5. While the cake is baking, set a 10- inch skillet over high heat, and add the cherries, lemon juice, and remaining ¾ cup sugar.  Cook until the cherries have released most of their juice, 10 to 12 minutes.  Remove from the heat and set aside until ready to use. 

  

6. Allow the cake to cool in the skillet for 5 minutes.  Then slice it into wedges and serve with the stewed cherries spooned over the top. 

Yield: 8 servings 

 

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Brian Malarkey's Dirty Grits: 

  

1 cup Grits – instant (5 minutes) 

follow the instruction on the box – 3 to 1 I thinks and then we get dirty 

  

½ cup buttermilk 

½ stick butter 

½ cup cheddar cheese 

¼ cup bacon – diced and cooked 

salt and pepper 

  

keep stirring/whisking until the “grits” are glorious and DIRTY GOOD!  

 

 

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Brian Malarkey's Screaming Shrimp: 

  

1 pound shrimp (16/20) counts peeled, cleaned & butterflied 

  

½ stick butter 

2 tbls canola oil 

4 each tomatoes roma – cubed 

¼ cup basil – sliced 

¼ cup garlic – chopped 

¼ cup lemon juice 

2/3 tbls Cajun seasoning 

salt and pepper 

  

In a large sauté pan over “high” heat add the oil and butter add the shrimp and cook until about half way done, add the garlic and continue cooking until golden brown, adds the other ingredients and serve over the top of the “dirty good” grits, sit back and watch your friends lick their chops.  

 

 

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Brian Malarkey's Drunken Seafood Sausage 

  

1 pound shrimp – peeled, cleaned and diced 

1 pound fish: mahi, halibut, white seabass – diced 

8 oz scallops – pureed until smooth in kitch aid 

¼ cup green onions – sliced 

¼ cup parsley 

salt and pepper 

  

Fold all ingredients together and form into patties, use plastic wrap to make links or make into “meat” balls 

  

drunken prep: 

  

1 cup cherries tart dried  

1 cup port or red wine 

¼ cup sugar 

  

boil the port and sugar until the liquor has burned off add cherries, turn heat off and cover allowing the cherries to steep for 20 minutes.   Drain/strain off liquid and reduce until syrup consistency.  Set aside cherries. 

  

½ cup smoked almonds – chopped 

1 tblsp lemon juice 

1 tsp orange zest 

1 tsp rosemary   

½ stick butter 

  

sauté, grill bake your “sausage” and serve with drunken prep.   

  

Getting drunken: 

  

In a medium sauté pan over high heat add the butter and cook until golden brown (very hot) add all of the other ingredients and toss together season and serve your drunken sausage to all of your friends you want to impress. 

 

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Eli Kirshtein's Chicken Bahn Mi 

  

1 Boneless Skinless Chicken Thigh 

1-6 inch Baguette 

2 sprigs Cilantro 

2 sprigs Mint 

2 sprigs Thai Basil 

2 tbl shredded Carrot 

2 sliced Radish 

2 tbl Mayo 

2 tbl Mae Ploy Sauce 

2 tbl Fish Sauce 

1 clove Garlic 

1 small knob Ginger 

  

Combine the Mae Ploy, fish sauce, ginger and garlic.  Reserve half. 

Add the chicken to the marinade and let rest for 2 hours. 

Grill the chicken thigh till cooked.  Slice into strips. 

Toast the baguette and add the mayo. 

Put the chicken, all the salad, and the remaining marinade. 

 

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Eli Kirshein'snGrilled Shrimp, Cocktail Ice 

  

6-16/20 Fresh Georgia Shrimp 

1 cup Tomato Juice 

2 tbls Worcestershire Sauce 

2 tbls Prepared Horseradish 

1 tbls Tabasco Sauce 

1 tbls Lemon Juice 

  

Combine all the ingredients other than the shrimp.  Blend well. 

Place in a freezer until frozen. 

Scrape with a fork to a slush consistency. 

Lightly season the shrimp with salt and lightly grill till just cooked through. 

Place the shrimp around the ice. 

Serve immediately. 

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Betty Fraser's Harissa marinated Skirt Steak Slider with Preserved Lemon Mayonnaise and African Pickled Onions

 

Note:  Please plan ahead and make Harissa Paste, Preserved Lemon Mayonnaise and Pickled Onions beforehand.  Once these are done the preparation is about 15 minutes.

 

Skirt Steak
1 lb-pound skirt steak, trimmed of fat and silver skin
Harissa Paste
6  dried chile de arbol
1 t dried red peppers (adjust to taste-like it hotter, add more)
6 dried ancho chilies or guajillo chilies
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
6  garlic cloves, pressed
1 tablespoon each fresh thyme leaves and fresh oregano, stems removed
1 t dried ground coriander
Kosher Salt
Preserved Lemon Mayonnaise
African Pickled Onions
8 small “slider” buns
1 cup of fresh Arugula

Preparation of Harissa Paste 

Remove stems and seeds from dried chilis, roughly chop into 2-3” pieces, lightly toast in a skillet. Soak the dried chilies in hot water for 30 minutes. Drain. 

In a food processor combine chili peppers, garlic, thyme, oregano, coriander, salt, and olive oil, blend to a paste.  Rub onto trimmed skirt steak, place in bowl, cover in plastic wrap and refrigerate for a minimumof two hours or overnight (remember if the harissa is spicy this will permeate the steak-ha, cha, cha!) 

  

Preserved Lemon Mayonnaise
1/4 preserved lemon, rinsed and chopped fine 

(Preserved lemons can be purchased online or in specialty food stores.  If you can’t find them and you have planned ahead : ), then you can wash meyer lemons in hot water, cut them vertically down half way through, turn over and cut in the other direction half way through, liberally sprinkle with iodized salt, place in sanitized glass jar and top with more salt.  Place in dark place, after three days make sure that the lemons have released their juices and the juices cover all them lemons, if not, add more fresh lemon juice to cover.  Place in refrigerator for three weeks until skins are transparent, then rinse salt and store in refrigerator.  These will keep for up to 6 months).

1 small shallot, skins removed and chopped fine
1 cup of mayonnaise
¼ cup of sour cream 

 

Preparation for Preserved Lemon Mayonnaise 

Mix preserved lemons, mayonnaise, shallot, sour cream and black pepper together.
African Pickled Onions 

2 medium red onions, halved lengthwise, root ends removed, and thinly sliced (about 5 cups)
1/4 cup freshly squeezed lime juice (from about 2 medium limes)
1 ¼ cups freshly squeezed orange juice (from about 5 medium oranges)
2  tablespoon brown sugar
1 teaspoons ground cinnamon
1 teaspoon mustard seeds

1 tablespoon kosher salt 

 

Preparation for African Pickled Onions 

Bring a small pot of water to a boil over high heat. Add onions and blanch for about 15 seconds. Drain well and set aside. Combine lime juice, orange juice, brown sugar, cinnamon, mustard seeds and salt in a large nonreactive bowl, and stir until sugar is dissolved. Add blanched onion slices and stir to coat
thoroughly. Cover and refrigerate at least 1 hour before serving. 

 

Preparation for Grilled Skirt Steak and Slider 

About 30 minutes prior to grilling, remove meat from refrigerator.  Preheat Grill or BBQ to very hot. Place skirt steak over flame and grill for about 3 minutes per side.  Remove from flame and let rest for about 10 minutes.  Slice thinly against the grain. Toast slider bun halves. Spread Preserved Lemon Mayo on top of toasted slider bun.  Pile sliced skirt steak on bottom bun, top with Arugula and then Pickled Onions and top with bun…enjoy!