Leigh's profile page
Recipes
sauteed wild mushrooms
By Leigh
Brush the caps of each mushroom with a clean sponge
- 2 * 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 1/2 * 1/2 cup good olive oil
- 1 * 1 cup chopped shallots (4 large)
- 4 * 4 tablespoons (1/2 stick) unsalted butter
- 2 * 2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 tablespoons chopped garlic (6 cloves)
- 1 * 1 cup chopped flat leaf parsley
my kinda salad by emerill
By Leigh
Directions Position rack in the center of the oven and preheat the oven to 350 degrees F
- Ingredients
- 1 * 1 (8-inch) piece French bread, crust trimmed, cut into 1/2-inch cubes (about 3 cups)
- 1 * 1 teaspoon Baby Bam, recipe follows
- 1 * 1 cup olive oil
- 1 1/2 * 1 1/2 teaspoons chopped garlic
- 2 * 2 tablespoons white wine vinegar
- 1 * 1 tablespoon Dijon mustard
- 1 * 1 tablespoon balsamic vinegar
- 1 * 1 teaspoon lemon zest
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon Emeril's Italian Essence or other dry Italian seasoning
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground black pepper
- 1 * 1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
- 1/2 * 1/2 cup grated Parmesan
Green Chile-Chicken Casserole
By Leigh
Preheat oven to 350°. Combine the first 9 ingredients in a large saucepan, stirring with a whisk
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
steakhouse steaks
By Leigh
Preheat the oven to 400 degrees F
- 2 * 2 (10-ounce) filet mignon
- 2 * 2 tablespoons vegetable oil
- 1 * 1 tablespoon fleur de sel
- 1 * 1 tablespoon coarsely cracked black peppercorns
- 2 * 2 tablespoons unsalted butter, at room temperature, optional
- * Roquefort Chive Sauce, recipe follows
- 1 1/2 * 1 1/2 cups heavy cream
- 2 * 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 * 1/2 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 * 1 tablespoon chopped fresh chives
Pasta Salad
By Leigh
2008, Robert Irvine, All rights reserved
- 1 pound farfalle pasta
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow squash, sliced into 1/4-inch thick discs
- 1 zucchini squash, sliced into 1/4-inch thick discs
- 1 cup diced sun-dried tomatoes
- 1 cup packed fresh basil leaves
- 1/2 cup fresh packed parsley leaves
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
- 1 teaspoon stone ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
mighty meaty meatloaf by emerill
By Leigh
Directions Position rack in center of oven and preheat the oven to 350 degrees F
- Glaze:
- Ingredients
- 2 * 2 tablespoons vegetable oil
- 1 * 1 cup chopped yellow onion
- 1/2 * 1/2 cup chopped celery
- 1/2 * 1/2 cup chopped green bell pepper
- 1 * 1 tablespoon minced garlic
- 1 1/2 * 1 1/2 teaspoons salt
- 1/2 * 1/2 teaspoon dried basil
- 1/2 * 1/2 teaspoon dried thyme
- 1/2 * 1/2 teaspoon ground black pepper
- 1 1/2 * 1 1/2 pounds ground beef
- 1/2 * 1/2 pound ground pork
- 1/2 * 1/2 pound ground veal
- 2 * 2 eggs
- 1/2 * 1/2 cup heavy cream
- 1/4 * 1/4 cup ketchup
- 2 * 2 teaspoons Baby Bam, recipe follows
- 1 1/2 * 1 1/2 teaspoons Dijon mustard
- 1 * 1 teaspoon Worcestershire sauce
- 2/3 * 2/3 cup fine dried bread crumbs
- 1/2 * 1/2 cup ketchup
- 2 * 2 tablespoons light brown sugar
- 1 * 1 teaspoon Worcestershire sauce
- 1/4 * 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce, optional
brown rice with tomatoes and basil
By Leigh
Directions Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt
- Ingredients
- 1 * 1 cup Texmati brown rice
- 2 * 2 teaspoons kosher salt, divided
- 1/4 * 1/4 cup Champagne or rice wine vinegar
- 2 * 2 teaspoons sugar
- 1 * 1 tablespoon good olive oil
- * Freshly ground black pepper
- 1 * 1 pound ripe tomatoes, large-diced
- 1 * 1 cup packed basil leaves (1 large bunch), chopped
spicy thai mint beef
By Leigh
Directions In a large skillet, heat the oil over medium-high heat
- Ingredients
- 3 * 3 tablespoons vegetable or canola oil
- 4 * 4 cloves garlic, minced
- 3 * 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced*
- 1 * 1 pound flank steak, very thinly sliced
- 3 * 3 shallots, thinly sliced
- 1 * 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
- 1/4 * 1/4 cup fish sauce*
- 2 * 2 tablespoons sweet soy sauce*
- 2 * 2 tablespoons black soy sauce*
- 1 * 1 tablespoon chili paste in soy bean oil*
- 1 1/2 * 1 1/2 cups chopped fresh Thai basil leaves*
- 1 * 1 cup whole fresh mint leaves
- * *Can be found at specialty Asian markets
- * Serving suggestion: sticky or steamed white rice
Best Ever Coconut Cream Pie
By Leigh
Recipe courtesy Emeril Lagasse, 2005
- 3/4 cup sugar
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 5 egg yolks
- 1/4 teaspoon salt
- 1 cup flaked, unsweetened coconut
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1 (9-inch) baked pie shell, recipe follows
- 1/3 cup toasted coconut
- Whipped cream, for garnish
yellow curry vegetables
By Leigh
Directions In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring...
- Ingredients
- 2 * 2 (13.5-ounce) cans coconut milk*
- 1/2 * 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)
- 1 * 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
- 2 * 2 carrots, peeled and sliced into 1/4-inch thick rounds
- 1 * 1 small onion, chopped
- 1/2 * 1/2 red bell pepper, cored, seeded and chopped
- 1 * 1 (15-ounce) can baby corn, rinsed and drained
- 1 * 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
- 5 * 5 sprigs Thai basil, with stems, plus 1/4 cup chopped *
- 3 * 3 kaffir lime leaves*
- 1 * 1 tablespoon fish sauce*
- * *Can be found at specialty Asian markets
- * Serving suggestion: steamed white rice