Tag Archive | "emeril lagasse"

‘Top Chef: Texas’ Premieres Wednesday on Bravo TV

From press releases

Your chance to see what really was happening in San Antonio when Bravo TV was in town is coming up Wednesday on Bravo TV.

At that time, according to  Bravo TV  press report, 29 chefs will do their stuff. They’re accompanied by guest judges and stars, including Charlize Theron, Pee-wee Herman, Cat Cora, John Besh, Tim Love and Patti LaBelle, along with returning series host Padma Lakshmi and head judge, chef Tom Colicchio as well as Gail Simmons. Celebrity chef/restaurateur Emeril Lagasse and critically acclaimed chef Hugh Acheson also join the crew in this take on Texas.

This is a record number of chefs (including two from Austin and none from San Antonio) who will see if they have what it takes to become an official chef’testant and qualify to wear the Top Chef coat. Only 16 will go on to compete across the Lone Star State – in Austin, Dallas and San Antonio. The two Austin chefs competing are Andrew Curren, 24 Diner, and Paul Qui, from Uchiko.

Head judge Tom Colicchio says, “Just like Texas, this will be our biggest season ever.”

Adds host Padma Lakshmi, “I’m so excited for everyone at home to get a glimpse of all the great and talented chefs. This season is bigger and better than ever! Yum!”

The “Top Chef: Texas” chef’testants will be skewered down week by week as they compete to out-flavor, out-cook and out-do their competition. The winning chef will receive $125,000 furnished by Healthy Choice, a feature in Food & Wine magazine, a showcase at the Annual Food & Wine Classic in Aspen and will earn the title of “Top Chef.”

For more information visit Bravo TVFor a complete list of chefs, check here.









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Give Your Breakfast Some BAM!

Bacon-Avocado-Mango Breakfast Sandwich

Every time someone uses the word “bam” near a kitchen, Emeril Lagasse comes to mind. The celebrity chef, who told us all that “pork rules,” would probably love this version of BAM, a breakfast sandwich made with bacon, avocado and mango.

The silky smooth textures of the mango and avocado are a nice contrast with the crisp bacon and the hot buttered bread. If you want to make this more like a Mexican torta, use crema instead of butter.

It’s a great way to get two fruit servings with breakfast, so you can start the day right.

Bacon-Avocado-Mango Breakfast Sandwich

4 thick-cut slices bacon or 6 regular slices bacon
2 bolillos, toasted, or 4 slices Texas toast
Butter or crema (optional)
1 Ataulfo mango
1 large avocado
Salt, to taste (optional)

Over low-heat, fry the bacon, turning frequently, until you reach the desired crispness. Using a paper towel, remove any excess grease.

Meanwhile, cut the bolillos in half and toast. Spread butter or crema, if using.

Peel and slice the mango. Halve the avocado, remove the pit and cut out slices, removing them from the peel.

To assemble: Place one side of the bread down on a plate. Top with bacon, mango and avocado. Sprinkle a little salt on, if desired. Top with other half of bolillo or toast.

Makes 2 sandwiches.

From John Griffin

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Olive Salad Adds Tang to Muffulettas

This recipe makes enough olive salad for eight muffuletta sandwiches. It originally appeared in Food  & Wine magazine and comes from Emeril Lagasse, by way of Sandy White, who grew up in New Orleans and now lives in San Antonio. “To be honest, ever since I found this recipe, I make my own and I think the final product is much better than any of the versions available,” she says.

Olive Salad

5 ounces (1 cup) pimento-stuffed olives, sliced, plus 2 tablespoons of liquid from the jar
6 ounces (1 cup) giardiniera (pickled Italian vegetables) chopped, plus 1 tablespoon of liquid from the jar
2 tablespoons capers, drained, plus 2 teaspoons of liquid from jar
3 ounces Kalamata olives, pitted and sliced (see note)
2 ½ teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley or fresh
Pinch of dried thyme
Pinch of dried red pepper
½ cup olive oil

Mix the olives, giardiniera, capers, garlic, shallot, oregano, parsley, thyme, red pepper and olive oil, and allow to set for at least 1 hour to allow the flavors to meld.  This salad will keep for a very long time in the refrigerator.

Note: You want to slice/chop the olives and vegetables to a size where they will stay on the sandwich, but not so fine that you lose the texture.  You want to rinse off the Kalamata olives in order to minimize transfer of black to the cauliflower in the vegetable mix.

From Sandy White/Emeril Lagasse/Food & Wine

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