eaving a 1/2-inch from the top. Dip each sausage
here called for in Cajun recipes.
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
ut 1 tablespoon of fat from the pan.
Add the
bout 6- 7 hours.) Remove from the oven and let rest
oesn't burn.
Remove from the oven.
Carefully slice
minutes per side. Remove from the skillet and set aside
ccasionally to prevent the sauce from sticking to the bottom of
ragrant, about 30 seconds. Remove from the heat and add to
emove from pan.
Add chicken, cayenne pepper, and 1 tablespoons Emeril
nd smooth, 4 minutes. Remove from the heat.
Add the
ool, squeeze as much water from spinach as possible, then roughly
ntil browned on top, remove from oven, turn brisket and return
f each slice with the Emeril's Russian Dressing. On 1
undisturbed.
Remove the pot from the oven, and stir the
cook 3 minutes.
Remove from heat, stir in green onions
beer, 1 tbs salt, allspice, Emeril's essence, 1/4 tsp
bout 20 minutes.
Remove from the heat and stir in
minutes per batch. Remove from the oil and drain on
bout 20 minutes.
Remove from the heat and stir in