Emeril's Copycat Recipes
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Emeril Lagasse is one of the most well known and loved chef's on television today. From his catch phrases "Bam" and "Kick it up a notch" to his fun loving personality, we are hooked. Learn how to create Emeril's favorite dishes to impress your family and friends "Kick it up a notch" in your own kitchen...and don't forget to tune into our favorite chef on the Food Network
Emeril's Roasted Asian Chicken Wings
Ingredients
5 pounds chicken wings, separated at the joints
1 tablespoon Emeril's Asian Essence
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups fresh orange juice
1 cup canned pineapple juice
1 cup sugar
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons minced green onions
1 tablespoon sesame oil
3/4 teaspoon crushed red pepper
2 tablespoons sesame seeds
2 tablespoons diagonally sliced green onions, for garnish
Directions
Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, about 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.
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Emeril’s One Stop Breakfast Casserole
Ingredients
8 ounces breakfast sausage or bulk sausage, casing removed
2 large shallots, minced (about 1/3 cup)
1 tablespoon butter
12 to 16 1/2-inch-thick slices of day-old French bread (toast lightly if fresh)
6 ounces shredded cheese, such as Monterey Jack, Cheddar, or Swiss (1 1/2 cups)
10 large eggs
2 1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Heat the skillet over medium heat and, when hot, add the sausage. Cook until sausage begins to brown, breaking it into small
pieces with a wooden spoon, about 4 minutes.
Add the shallots to the skillet and continue to cook until meat is golden brown and the shallots are soft, about 2 minutes longer.
Remove the skillet from the heat and set aside.
Butter the baking dish and line the bottom with half of the bread slices.
Top the bread slices with half of the sausage-shallot mixture and half of the grated cheese.
Make another layer with the remaining bread, sausage, and cheese.
In a mixing bowl, combine the eggs, half-and-half, salt, and pepper and whisk to combine.
Pour the egg mixture evenly over the layered bread mixture. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat
the oven to 325 F.
Remove the plastic wrap and bake the casserole, uncovered, until puffed and golden brown, about 1 hour. Let rest 5 minutes before serving.
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Ingredients
Salsa:
2 tablespoons vegetable oil
1/3 cup chopped yellow onion (about 1/2 small onion)
1 teaspoon minced garlic (about 1 medium clove)
2 1/2 cups chopped tomatoes
(about 2 medium tomatoes) 1 tablespoon fresh lime juice
1 tablespoon seeded, minced jalapeno (about 1/2 small jalapeno)
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Eggs:
1 cup diced chorizo sausage (about 5 ounces)
6 corn tortillas
6 large eggs
3/4 teaspoon salt
3/4 cup grated queso fresco or Monterey Jack cheese
Heat 1 tablespoon of the oil in a small saucepan over medium-high heat. Add the onion and saute for 3 minutes, stirring occasionally to keep from sticking. Add the garlic and cook, stirring for 30 seconds. Stir in the tomatoes, lime juice, jalapeno, cilantro, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low. Simmer the salsa, uncovered, over low heat for 10 minutes. Remove from the heat and set aside. Cover with the lid to keep warm.
Heat a large nonstick skillet over medium-low heat. Add the chorizo and cook, stirring, 8 to 10 minutes, until the sausage is golden brown and cooked through. Remove the chorizo with a slotted spoon and drain on a paper towel-lined plate. Set aside. Reserve 1 1/2 tablespoons of the drippings from the sausage.
Heat a clean nonstick skillet over medium-low heat. Add 1/2 teaspoon of oil to the pan and place one tortilla in the oil. Cook for 1 minute and turn. Cook an additional 30 seconds. The tortilla will be slightly golden but still soft. Transfer the warm tortilla to a plate and cover with foil to keep warm. Continue to cook the remaining tortillas, using about 1/2 teaspoon of oil for each tortilla.
In the same skillet, heat half of the reserved drippings from the chorizo over medium-high heat. One at a time, carefully break 3 eggs into the skillet, making sure that the edges of the eggs don't touch one another. Season the eggs with 1/8 teaspoon salt each, and fry each egg about 1 minute. Using a spatula, carefully flip the eggs and fry for 1 minute longer, or to the desired degree of doneness. Transfer the eggs to a plate and sprinkle each egg with 2 tablespoons of the grated cheese.
Using the remaining chorizo drippings, cook the remaining 3 eggs and sprinkle with 2 tablespoons of cheese each.
To serve, place 1 tortilla on each plate. Top each tortilla with a fried egg and cheese. Sprinkle chorizo over the egg and top with salsa. Serve warm.
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Ingredients
1 hen, about 6 pounds
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 tablespoon plus 1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch thick slices
2 tablespoons chopped green onions or scallions
2 tablespoons chopped fresh parsley leaves
Cooked white rice, for serving
Directions:
In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered,until the hen is tender, about 2 hours. Remove the hen and set aside. Strain and reserve the broth.
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark,chocolate brown color, about 20 to 25 minutes. Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the reserved chicken broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.
Stir in the green onions and parsley and serve the gumbo in individual soup bowls over hot, steamed white rice.
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Ingredients
5 tablespoons vegetable oil
1 (28-ounce) can peeled whole tomatoes
2/3 cup chopped yellow onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon Baby Bam
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 corn tortillas
8 ounces white Cheddar cheese (1/2 pound), grated (about 2 cups)
8 ounces yellow Cheddar cheese (1/2 pound), grated (about 2 cups)
1/3 cup finely chopped yellow onion (optional)
2 tablespoons chopped fresh cilantro (optional garnish)
Position rack in center of oven and preheat the oven to 400F.
Lightly grease a large baking dish with 1 tablespoon of the oil. Set aside.
In a blender, puree the tomatoes on high speed.
In a medium skillet, heat 2 tablespoons of the remaining oil over medium-high heat. Add the onion, cumin, oregano, and Baby Bam and cook, stirring, until soft, about 4 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the pureed tomatoes. Reduce the heat to medium-low and cook, stirring, until slightly thickened, about 5 minutes.
Season with the salt and pepper and stir.
Reduce the heat to very low. Simmer to keep warm, stirring occasionally, while you assemble the enchiladas.
Heat a second medium skillet over low heat
Place the remaining 2 tablespoons of the oil in a small bowl or dish.
With a pastry brush, lightly brush both sides of each tortilla with the oil.
Place one tortilla at a time in the skillet until just warm and softened, about 2 to 5 seconds per side.
Remove tortilla with tongs and place it on a large plate. Continue with the remaining tortillas and oil.
Combine the white and yellow Cheddar cheeses in a medium bowl.
Sprinkle 1/4 cup of the mixed cheese in a line along the middle of each tortilla.
If using the finely chopped raw onion, sprinkle a heaping teaspoon into each tortilla.
Fold one side toward the middle to enclose the filling, then roll up the tortilla to form a cylinder.
Place tortillas seam side down in a single layer in the prepared baking dish.
Pour the tomato sauce over the filled enchiladas, spreading with the back of a spoon to distribute evenly.
Sprinkle the remaining 1 cup of cheese over the top of the enchiladas.
Bake until bubbly, about 10 to 12 minutes.
Using oven mitts or pot holders, remove the baking dish from the oven and let sit for 5 minutes before serving.
To serve, divide enchiladas among plates and garnish, if desired, with the cilantro.
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Emeril's Baby Bam Seasoning Copycat Recipe
Ingredients
1/2 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
2 tablespoons salt
3 tablespoons paprika
Instructions
Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.
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Emeril’s Baby Bam Burger's
Ingredients
1 1/2 pounds lean ground beef
1/2 cup chopped yellow onion
2 teaspoons minced garlic
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon yellow mustard
1 tablespoon Baby Bam
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 hamburger buns or small dinner rolls
Cover a baking sheet with aluminum foil or wax paper.
Place the meat in a large mixing bowl. Add the onion, garlic, ketchup, relish, mustard, Baby Bam, salt,
and pepper, and mix with your hands until all the ingredients are well incorporated.
Form the meat into patties, using about 1/4 cup for each. Place the formed patties on the baking sheet.
Preheat a large skillet over medium-high heat.
Carefully place 3 or 4 patties in the skillet, being careful not to over crowd them. Using a plastic turner, turn the burgers over after 4 minutes.
Cook the burgers on the second side for 3 minutes.
Using an oven mitt or pot holder, remove the burgers from the skillet and place on a platter or large plate while the other burgers are cooking.
Repeat with the remaining patties.
Serve on hamburger buns, topped with accompaniments if desired.
Yield: Twelve 2-ounce burgers
Serve with your favorite burger toppings!
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Emeril's Creole Seasoning
Ingredients
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Directions
Combine ingredients thoroughly. Store in airtight container
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Ingredients
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped green bell peppers
1 tablespoon minced garlic
2 teaspoons salt
1 tablespoon plus 1 teaspoon Emeril's Original Essence
1 pound cream cheese, at room temperature
1 cup Mayonnaise
1/4 cup chopped fresh parsley
1 tablespoon minced green onions
1 tablespoon fresh lemon juice
1 pound lump crabmeat, picked over for shells and cartilage
1/2 cup cracker crumbs (saltine or butter crackers)
2 tablespoons unsalted butter, melted
Toast points, croutons, or assorted party crackers, for serving
Preheat the oven to 350F.
Heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers,
garlic, 1 teaspoon of the salt, and 1 teaspoon of the Essence. Cook, stirring, until the
vegetables are soft, 2 to 3 minutes. Remove from the heat and set aside.
Combine the cream cheese, mayonnaise, parsley, green onions, lemon juice, and the remaining
teaspoon salt and tablespoon Essence in a food processor. Process until smooth. Transfer the
mixture to a mixing bowl and fold in the vegetables and crabmeat.
Transfer the mixture to a 2-quart casserole. Combine the cracker crumbs with the melted butter
and stir to blend. Spread the crumb mixture over the crabmeat mixture and bake until hot and bubbly, about 30 minutes.
Serve warm or chilled with toast points, croutons, or assorted party crackers.
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Ingredients
1/2 cup all-purpose flour
1 tablespoon Essence
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala Wine
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
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Ingredients
5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows
Directions:
Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice,
allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican
Barbecue Sauce.
Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon
plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at
least 24 hours and up to 2 days.
On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each
side, or until cooked through. Transfer to a warm platter and keep warm until serving.
Serve with Jamaican Barbecue Sauce, along side fried plantains, rice, or bread of choice.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade (reserved from associated recipe)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
3 tablespoons dark rum
In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
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