Sizzling Skillets and Other One-Pot Wonders

Emeril’s – click on the image below for more information.

Emeril’s

In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate. Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto

Sizzling Skillets and Other One-Pot Wonders

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Emeril’s Sign


Image by Richard Monteverde

View my most recent video projects at www.youtube.com A fun little music video of Emeril and his famous “BAM!” and “Kick It Up a Notch!” catch phrases. This was made for a sales kickoff and I spent all day watching Tivo’ed episodes of Emerill for a handful of “Bam!”s. (LOL!) Contrary to popular belief, he doesn’t say it in every episode. The music is from Bryan Duncan’s song “Only Wanna Do What’s Right.” Hopefully the featured performers would enjoy this.

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Which of Emeril’s New Orleans restaurants to visit?
Hello! I am planning my honeymoon in New Orleans in June. I would love to visit one of Emeril’s restaurants while I am there. On his website I see that he has three restaurants: Emeril’s New Orleans, Nola, and Emeril’s Delmonico. I wondering if you have eaten in any of these and which one you would suggest to dine at during our visit?

Thanks!

Best answer:

Answer by Rolla Fan
While it has been a while, I can recall that I loved the roasted garlic soup at NOLA. Also, you do know that Delmonico is a steakhouse, right? All three are very good, as well as little $ $ $ (to some anyway..)

You really can’t go wrong with any of the 3.. if you are going to NOLA, try to get a seat at the chef’s table.

Also…you can go to Bayona if you’d like….

Emeril Lagasse in Chef Apparel

Emeril Lagasse was born of a French Canadian father and Portuguese mother on Oct. 15, 1959 in Fall River Massachusetts. When he was a teenager in a shirt uniform working for a Portuguese bakery, he began to show interest in baking and cooking. When he was 14 years old he enrolled in a culinary arts program at the local vocational high school, where he also joined the school band as a percussionist, playing on the side at local banquets, dances, and religious festivals. When he graduated from high school, Emeril was offered full scholarship to the prestigious New England Conservatory of Music; however, he decided instead to follow the career of professional chef. He enrolled in Johnson and Wales University in Rhode Island, working in a local restaurant in order to pay his tuition. At this restaurant he met another student named Elizabeth Kief, whom he married after his graduation in fall 1978.

Emeril traveled to France to polish his skill, working in Paris and Lyon before returning to the U.S. He spent the next years working in some of the Northeast’s finest restaurants.

In 1982 Emeril put on a chef shirt as executive chef at the world-renowned Commander’s Palace restaurant in New Orleans. Having to work eighteen hours or more a day strained his marriage; he was divorced in 1988. After working for over seven years at the Commander’s Palace, Emeril opened his own restaurant, Emeril’s, in New Orlean’s warehouse district in 1990. Emeril’s menu was a fusion of French, Caribbean, Spanish, Portuguese and Asian cuisine, and the restaurant was an immediate hit with both critics and patrons; it was named the Best New Restaurant by Esquire magazine. Two years later Emeril opened his second restaurant, NOLA (for New Orleans, LA), which featured rustic cuisine in ornate décor and was also a huge hit in the New Orleans gourmet community.

In 1993 Emeril published Emeril’s New New Orleans Cooking, which introduced his unique style of Creole cookery and became a bestseller.

Cable TV’s Food Network became interested and invited Emeril to try out. His first two programs, Emeril & Friends and How to Boil Water, were not successful; but the 1995 show Essence of Emeril was a big hit with viewers. Time magazine called the show one of the ten best shows on TV. Emeril’s unique cooking and style, and his dramatic flair, made his next television project, Emeril Live! (which featured a four member band and live studio audience) a smash hit and catapulted Emeril into a celebrity which very few chefs ever realize. The Food Network took Emeril Live! on tour across the country, where arena sized crowds showed up to cheer Emeril on. In the Las Vegas episode a young couple took their marriage vows while Emeril served as best man in chef apparel. Although viewers loved Emeril, some culinary critics denounced his theatricalism, calling him flamboyant and lacking in substance. But in 2003 the Food Network signed Emeril to a multi-million dollar, five year deal for ninety new episodes yearly.

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