ven, cut slices approximately 2 by 2 inches and serve.
here called for in Cajun recipes.
ust until combined. Form meatballs by rolling meat mixture into 1
Preheat oven to 500 degrees F.
Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste).
Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides.
Reduce oven temperature to 350 degrees F.
Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake ...
egrees F. Grease a 9 by 13-inch baking dish with
f a 3-quart (13 by 9 by 2-inch) casserole.
ook the sauce until reduced by about half, about 5 minutes
0 minutes before carving.
Emeril's ESSENCE Creole Seasoning (also
ccasionally, until wine is reduced by half.
Lower heat to
salt and 1 tablespoon of Emeril's Original Essence (I used
In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
f each slice with the Emeril's Russian Dressing. On 1
he buns.
Top with Emeril's cole slaw.
Barbecue
nion tops, and serve.
Emeril's Creole Seasoning: Combine all
Heat oil in a medium saucepan over medium high heat until hot, about 1 minute.
Add onion and Emeril's and cook, stirring, until soft, about 5 minutes.
Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
Reduce the heat to medium-low and add the cheeses and chiles.
Cook, stirring constantly, until the cheese melts, about 2 minutes.
Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.
when the wine has reduced by half add the chicken stock
f avocado.
Sprinkle with Emeril's Essence and green onions
beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp
cayenne pepper, and 1 tablespoons Emeril's essence to pan and
reen onions and serve.
Emeril's ESSENCE Creole Seasoning: