5 Star Recipe

When 4 Stars Just Aren't Enough

  • This recipe comes from Emeril Lagasse and was aired in 2007 on Emeril Live. The episode was Ultimate Thanksgiving.

    There are three recipes I use from this one show every year, the bacon brussels sprouts, the brined herb roasted turkey, and this pumpkin custard pie.

    This recipe is very silky and I just can’t seem to get enough of this pumpkin pie. I know you will enjoy it. Thank you Emeril.

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  • Leeks are one of my favorite ingredients to work with, and when you include them in a soup, the house aroma is wonderful for several hours.

    This recipe is from Emeril Lagasse and you can find it on the foodnetwork.com site. If you have been following this blog, you will know that Emeril is one of my heroes.

    At any rate, lets get to cooking; this recipe uses a bouquet garni with the leafs of the leek, with peppercorns, bay leaves, and thyme wrapped inside. My son thought it was cool that I had twine tied to the edges of the stockpot with something wrapped on the end. He thought it was like fishing :) .

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  • There are many recipes floating about the Internet claiming to be the recipe used by Olive Garden in the Toscana soup. This weekend, I found a few of them, compared notes, made some modifications, and came up with a winner. It is not exact, but close. Besides we are not going for exact we are going for 5 Star, and this one is a winner.

    The credit for this recipe goes to those people on the Internet that posted their version of the soup.

    A couple notes before we get started. In my soup I used kale. To prepare the kale, cut the green leaves away from the main stem (don’t use the main stem). Then cut each leaf in half and then roll up each leaf and slice thin. You are making thin stripes of kale.

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  • Here is a recipe I put together last night that puts chicken strips into a pita bread to serve as a starter. I really wanted to incorporate smoked gouda because I can’t get enough of it.

    I kept with the classic poultry mix of herbs (sage, thyme, rosemary) and utilized shallots and garlic to give it a little boost.

    In this starter, you brown the chicken about two-thirds of the way done, set it side, brown the shallots and garlic, deglaze with white wine, and finish the chicken in the same pan. Then at the end you put the pesto mix (cheese, herbs, and olive oil) in the pan and toss.

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