Emerils New York City Cosmopolitan Recipes

THE ULTIMATE KETEL ONE BLUE COSMOPOLITAN

Steps:

• Shake with ice in a cocktail shaker.
• Serve straight up in a martini glass.
• Garnish with a lemon twist.

EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT

Steps:

• In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
• In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.
• To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK

Steps:

• In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
• Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
• Preheat a grill.
• Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
• Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
• Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
• Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

NEW ENGLAND BOILED DINNER

Steps:

• In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
• For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
• To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.

EMERIL'S CHILI

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

AN ADAPTABLE COSMOPOLITAN COCKTAIL

Steps:

• Set coupe glass or other cocktail glass in the freezer to chill for 10 minutes.
• In a shaker, combine the vodka, cranberry juice cocktail, orange liqueur and lime juice. Add ice and shake until very well chilled.
• Strain cocktail into chilled glass. Garnish with lime wedge or lemon twist, if desired.