This week’s Sunday Supper topic was to make a dish by our favorite celebrity chef. I don’t know about you, but my husband and I LOVE Emeril’s recipes. They are always so flavorful. They often use one of his spice blends, although this one does not, which really add a punch to the dish they are being used in. I prefer to prepare his spice blends at home, over purchasing them in the store. They taste better and homemade blends tend to have less sodium than the store bought ones.

Now deciding which Emeril recipe to share proved to not be too difficult. It happened to be the weekend after Thanksgiving when I was deciding what to make and I had a hamhock to do something with. Well, I had recently been perusing a new local restaurant’s menu and saw they serve Red Beans & Rice on Monday and call it Laundry Night. Apparently, in New Orleans (one my most favorite cities in the world) back in the day, the women of the household would let Red Beans simmer on the stove all day Monday, using the hamhock from Sunday night’s dinner, while they tended to the laundry.

I liked the story and loved the thought of Red Beans bubbling away in the crockpot all day. When looking for a recipe, I stumbled upon this one, and knowing Emeril never disappoints, eagerly bought the ingredients and got started. I doubled this recipe so my hubby and I would have some and so I could take a batch to ladies at work for lunch. It was a hit with him and the office…as if there was any doubt :0)

Do you like Emeril? What’s your favorite Emeril Recipe? (I also adore his Jambalaya)

Untitled

Red Beans & Rice served with Jalapeno Cornbread

Emeril’s New Orleans Style Red Beans & Rice

printable recipe

Ingredients

  • 2 tablespoons evoo
  • 1 chopped onion
  • 1/2 bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 hamhock
  • 2 links of Andouille (Patak is my favorite and I highly recommend if you can get your hands on it)
  • 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
  • 3 garlic cloves, chopped
  • 8 to 10 cups water
  • white rice (I love to make mine in the rice cooker)

Directions

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Pour into a crockpot. Add the bay leaves, hamhock, sausage, beans, garlic, and enough water to cover the contents. Cook on low all day (about 6-8 hours). Use a wooden spoon to mash about half of the mixture against the side of the pot before serving. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with white rice.

Check out more tasty recipes featuring celebrity chefs from my fellow #SundaySupper foodies:

Starters or Snacks :

Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken

Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Katy over at Happy Baking Days – Mary Berry’s Treacle Tart

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Mac & Cheese

Alice at Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at Juanita’s Cocina – The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese

Chris from Sustainable Dad – Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Amazing Sides:

Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate

Shelby at Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Kim over at Cravings of a Lunatic – Chocolate Cream Puffs with Hazelnut Filling

Renee over at Magnolia Days – Brownie Tart

Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Amber at Mama’s Blissful Bites – Huggy Buggy Bread Pudding

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings:

Martin at ENOFYLZ Wine Blog

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

There are two secrets to perfect egglant parmesan:

  1. peeling
  2. sweating

The skin of an eggplant is quite bitter and can ruin the whole dish.  Be sure to take a few extra minutes to peel your eggplant before slicing it.

Eggplant is packed with water.  To make it fry up crisp, you want to draw some of the water out.  To do that, you want to “sweat” the eggplant.  That means you will slice it and salt each side, very generously.  After just a few minutes, you will notice beads of “sweat” on the slices.  That is the moisture being drawn out.  After about 30 minutes, rinse the slices with water, pat dry, and they’re ready to get dressed for the frying pan!

Untitled

Nothing quite makes my mouth water like freshly fried eggplant. Especially when there is a pot of homemade marinara close by.

Eggplant Parmesan {+Roasted Red Pepper Tomato Sauce}

Ingredients

Roasted Red Pepper Tomato Sauce:

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 3 roasted red peppers, peeled, seeded and chopped (you can used jarred, or make at home)
  • 2 (28-ounce) cans crushed tomatoes and juices
  • 3 tablespoons freshly chopped italian parsley
  • 3 tablespoons freshly chopped basil leaves
  • 1/2 tablespoon Italian seasoning
  • Salt and black pepper
  • Sugar, to taste

Eggplant:

  • 2 cups breadcrumbs
  • Oliv oil, for greasing dish (I use myMisto)
  • 3 tablespoons finely chopped Italian parsley
  • 1/2  tablespoon Italian seasoning
  • 1 tablespoon finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 2 tablespoons water
  • 2 medium eggplants (about 2 1/4-pounds), cut into round slices (it’s your preference how thick you want to slice them, my husband likes them really thin) and sweated
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • Roasted Red Pepper Tomato Sauce
  • 12 ounces grated mozzarella, plus1/2 pound fresh mozzarella, thinly sliced
  • 12 ounces grated fontina
  • 3/4 cup grated Pecorino Romano
  • Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat.  Add the onion and cook until soft.  Add the garlic and red pepper flakes and cook for 1 minute.  Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes.  Emulsify with a hand blender and process until smooth.  Add the parsley, basil and oregano and season with salt and pepper.  Cook for 10 minutes longer and season with sugar to cut the acidity.

For the Eggplant:

Preheat the oven to 400 degrees F.  Lightly spray the bottom and sides of a 15 by 10 by 2-inch baking dishwith olive oil and set aside.

Place the bread crumbs into a large shallow bowl.  Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.  In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture.  Shake off any excess breading and transfer the egg plant to a baking sheet.  Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat .  Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch.  Using tongs, transfer to a paper towel-lined baking sheet.  Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce.  Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and fresh basil.  Repeat to make 3 layers ending with the sauce. Bake for 20 minutes, until sauce is bubbling. Top with the fresh mozzarella and remaining Romano and bake another 10 minutes, until hot and just beginning to brown. Let rest 10 minutes before serving, slice and serve!

Check out more #SoulWarming dishes from the #SundaySupper community below:

Main Entrees:

Chili/Stews:

Soups:

Desserts/Beverages:

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

What better way to enjoy Fat Tuesday (and think about what I’ll be giving up Wednesday) than with a big pot of jambalaya? This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne. Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!

A hearty pot of Jambalaya

Jambalaya

  • 1/2 lb. medium shrimp, chopped (You can buy it already cooked, or raw, and just throw it in)
  • 1 chicken breast, boiled and shredded
  • 2 links Andouille sausage, chopped
  • 1 tablespoon Emeril’s Creole seasoning
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 1/2 chopped bell pepper,any color
  • 2 ribs chopped celery
  • 3 cloves chopped garlic
  • 1/2 cup chopped tomatoes (I use 3 Roma)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup white rice
  • 3 cups chicken stock
  • Salt and pepper

In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and mix well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve! (Warning: this is a spicy dish, not for anyone that can’t handle heat.)

Follow

Get every new post delivered to your Inbox.

Join 1,194 other followers