Countdown to Emeril: Friday's Recipes, Part II
Emeril Lagasse fans unite at Dillard’s in Penn Square Mall Friday at 4 p.m. or earlier to be a part of his cooking demonstration. You’ll watch him make two recipes, including the one you see below.
SMOTHERED VEAL CHOPS WITH A TASSO MUSHROOM GRAVY
- 4 double–cut veal loin chops (12-14 ounces each)
- 4 teaspoons Emeril’s Original Essence
- ¼ cup vegetable oil
- ¼ cup bleached all-purpose flour
- 2 medium-size yellow onions, thinly sliced (about 6 cups)
- ½ teaspoon salt
- 1/8 teaspoon cayenne
- ½ pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
- 2½ ounces tasso, chopped (about ½ cup)
- 1 tablespoon chopped garlic
- 2½ cups chicken stock
- 1 tablespoon chopped fresh parsley leaves
- 3 tablespoons chopped green onions (scallions), green parts only
- 1/8 teaspoon freshly ground black pepper
- Season the chops with the Essence, rubbing it in evenly.
- Heat the oil in a large sauté pan over medium heat. Sear the chops until golden brown but not
charred, 5 to 6 minutes for medium-rare. Remove from the heat and transfer the chops to a heated platter.
- Add the flour to the skillet and whisk until the mixture is smooth. Return to the heat.
- Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes.
- Add the onions, salt, and cayenne and cook for 2 minutes, stirring occasionally.
- Add the mushrooms, tasso, and garlic and cook, stirring, for 2 minutes.
- Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes.
- Return the chops to the pan and simmer for 5 minutes, basting often.
- Remove from the heat and stir in the parsley, green onions, and black pepper.
- Serve the chops warm with the pan gravy.
Yield: 4 servings
COLLARD AND MUSTARD GREENS IN A HAM HOCK GRAVY
- ½ cup vegetable oil
- ½ cup bleached all-purpose flour
- 2 cups thinly sliced yellow onions
- ½ cup chopped celery
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 4 bay leaves
- 2 tablespoons chopped garlic
- 8 cups chicken stock
- 3 pounds ham hocks (about 4 medium size hocks)
- 2 bunches (about 2¼ pounds) each of collards and mustard greens, thoroughly washed, picked over for blemished leaves, and tough stems removed
- 1 cup water
- Combine the oil and flour in an 8-quart pot over medium heat and stir with a wooden spoon until smooth.
- Cook the mixture, stirring constantly, to make a blond roux, about 8 minutes.
- Add the onions, celery, salt, cayenne, bay leaves, garlic, stock, and ham hocks. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours.
- Add the greens, by the handful, until all of them are combined in the mixture. They will wilt.
- Add the water.
- Simmer until the greens are very tender and the mixture is thick, about 45 minutes.
- Remove the bay leaves and serve warm.
Recipes courtesy Emeril Lagasse, adapted from Emeril’s Creole Christmas, William
Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.