When 4 Stars Just Aren't Enough
Bacon-Smothered Haricots Verts
This side dish uses small French green beans, but your ordinary run of the mill green beans will work. It’s early in the season here so the green beans are small, so those worked perfectly.
This recipe comes from Chef Emeril Lagasse and naturally has a Southern twist to your everyday bacon and green beans. The recipe calls for rich chicken stock, but it was running late and I didn’t have time to make it, so I substituted plain old chicken stock. On my next go at this recipe, I will take the time to make the rich chicken stock.
This side takes about 15 minutes to prepare and I paired this up with some chicken from the grill. I prepared the chicken simply with shallots, garlic, and Emerils Creole seasoning as not to distract from the green beans.
Let me tell you, the flavor on the beans was amazing. Try this right away.
Here is a simple recipe from Emeril that takes sautÃ©ed mushrooms to the next level. With the addition of shallots and garlic, this is a winner to top a good steak. In this case, I was using New York strip.
The steak was cooked on the BBQ (charcoal naturally), and when I flipped the steaks, I ran into the house and started the mushrooms. As the steaks were resting (4 minutes), the mushrooms finished up just in time.
Grilled Garlic Bread
I know! I couldn’t believe it myself when I ran across this recipe from Emeril. Grilled garlic bread, what could possible be better. Now at first I was thinking how are you going to grill bread, then it dawned on me, in aluminum foil, and sure enough the recipe did not let me down.
This simple recipe starts by creaming some butter with parsely, garlic, lemon juice, and Emeril’s Creole seasoning. Be sure to let your unsalted (REAL) butter get to room temperature and use your mixer to cream the butter.
In the picture you will notice some salmon, Copper River Wild Sockeye to be exact. I am telling you, there is nothing like wild caught salmon – the juices from the fish make the BBQ go wild. At any rate, I kept the salmon very simple because I wanted to evaluate the garlic bread without an overpowering fish or sauce. So it was garlic salt, onion salt, and I squeezed a lemon over the top of the salmon – simply yet delicious.
So lets move on to the garlic bread.
French Scalloped Potatoes
This recipe is simple, straightforward, and is almost fool proof. I made this over the Christmas holiday as one of the sides to go along with Turkey. Naturally the Emeril recipe for Turkey posted on this site.
With the use of the heavy cream on the top, the dish turns out a nice yellow-orange crust on top that everyone wanted. This serving plate came back to the kitchen complete clean – I think someone licked the bowl.
In this recipe I used ground nutmeg. So don’t reach for the pre-ground nutmeg on your spice rack. Go get yourself some whole nutmeg, you can find it in the spice rack in your grocery store, and get your self a small grader. Or you could use one of the sides of your stand up grader (the one you use for cheese) you never use. There is a difference between prepackaged ground nutmeg and when you grind it yourself; just try it in a glass of eggnog, you will see what I mean.
Another note; is that I bumped up the garlic gloves. The recipe calls for 3 I used 5.
I apologize for no photo yet, I forgot my camera when we went to my wife’s sister’s house (Carrie) – I guess that would make her my sister-in-law [I was never good at the relationship naming conventions on a family tree]. At any rate, I have this side dish planned for this weekend and I will update this post with a nice image.
This recipe will serve 6, so if you have more, double it.
This weekend my family, and neighbors, got a treat from my kitchen. I executed a Chef Gordon Ramsay mushroom risotto. If you have been watching this years Hell’s Kitchen, you will know that a risotto is on almost every menu. And, people have a hard time preparing the risotto the way Chef would like. Read the rest of this entry »
There is nothing like making your own baked beans. You may be the type of person that thinks of a can opener and a can when it comes to baked-beans. You are in good company. However, there comes a time when you just have to try making your own.
Well today is that day!
The first thing to think about baked-beans is the time frame. The navy beans need to soak in water over night, then they good for roughly five hours, so your timing is everything. The good news is that you can refrigerate your beans and reheat them before the meal is served.
Okay this one really couldn’t be easier. All of four ingredients. Enjoy! Read the rest of this entry »
A standby in my house, often requested from my 7 year old son. There aren’t any measurements to keep to, just common ingredients around my house than when put together seem to work well. Read the rest of this entry »