EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS
Goes prefect with Recipe #232612. These sweet potatoes are so good. You can leave out the Bourbon if serving to kids--still tastes very good without the bourbon.
Provided by jody 5
Categories Yam/Sweet Potato
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
- Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
- Caramelized Onions:.
- Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
- Yield: 2 cups, 4 to 6 servings.
Nutrition Facts : Calories 671, Fat 34.4, SaturatedFat 21.6, Cholesterol 101.8, Sodium 212, Carbohydrate 79.7, Fiber 9.8, Sugar 33.6, Protein 6.5
ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS
Provided by Emeril Lagasse
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
- Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
- Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
- Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
- Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
- Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
- Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.
FLAVORED CARAMELIZED ONIONS
I just love these sweet onions! I put them on grilled Portobello mushrooms, hamburgers, steaks, omelets and on grilled vegetable sandwiches.
Provided by Rita1652
Categories Spreads
Time 45m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt the butter over medium-high heat.
- Add the onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Add the thyme, rosemary, salt and pepper, and brown sugar; stir well to combine.
- Cook for 5 more minutes.
Nutrition Facts : Calories 20, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 20.2, Carbohydrate 1.5, Fiber 0.3, Sugar 0.7, Protein 0.2
EMERIL'S BOURBON BRAISED CHICKEN AND APPLE SAUSAGE WITH ONIONS
Found this recipe on the back of a pkg of Emeril's sausage. Thought it was yummy. Have made it without thyme springs and it was still yummy.
Provided by Baby Chevelle
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat medium-size skillet over low heat for 30 seconds.
- Melt 2 tablespoons butter and add onions and brown sugar.
- Cook, stirring occasionally for 20 minutes until onions are partially browned. Season with salt and pepper, and place thyme sprigs in skillet.
- Add sausage whole and cook, stirring occasionally until sausage is browned, about 15 minutes.
- Add chopped garlic and cook, stirring for 2 minutes.
- Add beer; reduce heat and cook, covered for 15 minutes.
- Remove pan from heat and stir in remaining butter and boubon.
- Remove thyme springs before serving.
- Serve sausages and onions in toasted French or Hoagie roll with Emerils Kicked up Horseradish mustard.
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