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Countdown to Emeril: Friday's Recipes, Part II

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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

Ingredients

  • 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

Directions

  1. Season the chops with the Essence, rubbing it in evenly.
  2. 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.
  3. Add the flour to the skillet and whisk until the mixture is smooth. Return to the heat.
  4. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes.
  5. Add the onions, salt, and cayenne and cook for 2 minutes, stirring occasionally.
  6. Add the mushrooms, tasso, and garlic and cook, stirring, for 2 minutes.
  7. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes.
  8. Return the chops to the pan and simmer for 5 minutes, basting often.
  9. Remove from the heat and stir in the parsley, green onions, and black pepper.
  10. Serve the chops warm with the pan gravy.

Yield: 4 servings

COLLARD AND MUSTARD GREENS IN A HAM HOCK GRAVY

Ingredients

  • 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

Directions

  1. Combine the oil and flour in an 8-quart pot over medium heat and stir with a wooden spoon until smooth.
  2. Cook the mixture, stirring constantly, to make a blond roux, about 8 minutes.
  3. 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.
  4. Add the greens, by the handful, until all of them are combined in the mixture. They will wilt.
  5. Add the water.
  6. Simmer until the greens are very tender and the mixture is thick, about 45 minutes.
  7. 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.

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