FNCCC #16 - Emeril Lagasse

I just love Emeril. I love watching him cook with his BAM and all. It makes me feel like I can cook anything and everything I cook from him turns out wonderfully. We have two of his restaurants here in the Orlando area but haven't yet been to either. I've heard nothing but good things.

Bayou Chicken Pasta has been around our house for years now. It's very tasty and so easy. Probably my favorite from him right now.

I also tried the Pizzazy Pizza Sandwiches and Waffle Iron Reuben Sandwich. It's been a big Emeril week.

All three were good enough to be in the house rotation but the bread in the Pizza Sandwiches was too crunchy for me so would need to put more sauce on it (although the girls loved it as it was and my oldest daughter even gave me a fist bump for it, she liked it that much :)) and using the waffle iron for the Reuben is just novelty....I might just stick to the old fashioned frying pan. The Russian dressing recipe that he uses on these was really good. My husband, who doesn't like Reuben's, liked these.

I could cook something of his every night of the week. Especially since some of his recipes are as simple as peanut butter banana sandwiches - although, does this really require a recipe? Did I mention I just love him? So without picture this week I will share the pasta recipe. There are links above to the other two recipes. I give all three a thumbs up. I would love to try one of his fancier dishes (there are many) but with the kids I have, I will have to wait a few years.

Bayou Chicken PastaRecipe

courtesy Emeril Lagasse, 2006
Ingredients

1 pound linguine

1/4 cup kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces

2 tablespoons Essence

1 1/2 teaspoons salt

1 cup finely chopped yellow onion

1 tablespoon finely chopped habanero pepper (I don't use this because the wee ones can't take it)1 tablespoon minced garlic

1 1/2 cups heavy cream

1 cup diced tomatoes

1/2 cup reserved pasta cooking water

1/2 cup chopped green onion tops

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves

DirectionsSet a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.

Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

So what did you cook this week?? Post your link to MckLinky below. Enjoy your Christmas....or whatever you may celebrate!