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The Food Channel
  1. Avocado and Chocolate Mint MousseTue, 26 Apr 2016 16:02:18 -0500
    Prep Time:5 Minutes Serves:2   Tagged: avocados, carolyn scott hamilton, chocolate, dairy free, dessert, food channel, global kitchen, gluten free, healthy voyager, mousse, strawberries, vegan, What’s better with chocolate then strawberries? Nothing! Carolyn Scott-Hamilton is back in the kitchen with three ingredients you don't normally see together. Avocados, chocolate, and strawberries combine to create a decadent summertime dessert that's suitable for all special diets. This recipe is so easy and only has three recipes. If you'd like to take a look at how it's done and find other great vegan recipes, check out the full recipe on the latest episode of The Healthy Voyager.   Foodie Byte Ingredients 1 pitted and peeled avocado3 tablespoons cocoa powder1/3 cup agave nectar1/2 teaspoon sea salt2 teaspoons vanilla extract1/2 teaspoon mint extract flavoring1/2 cup water (add small amounts incrementally if more is necessary to blend)Fresh strawberries, washed and sliced5 to 6 fresh mint leaves Preparation In a blender, mix all of the ingredients until creamy, no chunks. Scoop into serving bowls and garnish with fresh strawberry slices and mint leaves. Enjoy!P.S. You can also freeze the mousse for later for a deliciously divine frozen delight More...
  2. Apricot-Sage Chicken Breast & Steamed Green BeansTue, 26 Apr 2016 12:26:29 -0500
    Prep Time:15 minutes Cook Time:45 minutes Serves:2   Tagged: apricot, chicken breast, cooking guru, food channel, fresh sage, karen pavone, This chicken recipe is complete enough for any family meal. A unique sweet tart apricot sauce makes the chicken a fantastic pairing with the earthy taste of fresh steamed green beans. Make sure to watch the full video for this apricot and sage infused chicken dinner for more Guru Tips!   Foodie Byte Ingredients 2 large boneless & skinless chicken breasts; cut in 1/2 to yield 4 pieces (preferably free range)Olive oilSea saltApricot-sage sauce2 tablespoons and 1 teaspoon olive oil1 medium shallot, finely chopped1/2 cup and 1 tablespoon apricot jam (sugar free is fine)2 tablespoons brown sugar2 tablespoons low sodium soy sauce1 tablespoon minced fresh sage leaf1/2 cup dry white wineFresh green beans Preparation Place a chicken breast piece in an unsealed zip lock bag and pound with a meat hammer until flattened (about 1/4 thick). Repeat with remaining breasts.Rub with olive oil and sprinkle lightly with sea salt. Pan sear, turning once, over medium heat until lightly browned and cooked through. *Cook time: Approx. 3-4 minutes per side.Place cooked chicken on an oven proof plate in a warm oven while you prepare sauce.Apricot-Sage Sauce: Heat oil in a saucepan and add shallots. Cook over medium-high heat until golden.Add jam, brown sugar, soy sauce, sage, wine, and 1/2 cup water. Bring to a boil.Reduce heat to low and let sauce reduce to a thick glaze (about 25 minutes), stirring as needed.Plate chicken breasts and spoon sauce over top.Steamed Green Beans: Place beans in a colander and rinse with cool water.Remove tip ends of each bean by snapping them off.Fill a shallow pan with 1/2 water and bring to a boil over high heat.Place washed, trimmed beans in a steamer basket over the water and cover with a lid.Steam for 3 to 4 minutes, checking with a fork . Beans are done when they are crisp-tender.Remove steamer basket with beans from the pan, and place beans in a mixing bowl with a tablespoon of butter.Toss to coat as the butter melts over the beans. Finish with a grind of sea salt if desired. More...
  3. Rabbit in Red WineFri, 22 Apr 2016 16:01:31 -0500
    Prep Time:10 Minutes Cook Time:40 Minutes Serves:1   Tagged: food channel, game, game on, hunting recipes, marinade, rabbit, red wine, shawn bailey, wildlife, This game recipe features rabbit cooked in red wine marinade with a side of rice, steamed parsnips, carrots, and celery. Take this recipe to the next level with a unmistakably savory morel mushroom gravy that will make you wish morel season was year-round. If you need a bit of help putting it all together, or just want to see it cooked by an expert, check out this recipe on Game On, where Shawn Bailey puts years of experience in hunting and cooking to work.   Foodie Byte Ingredients 1 rabbit, cut into 6 pieces 3 carrots, chopped2 celery stalks, chopped1 onion, chopped6 garlic cloves, peeled2 bay leaves1 bottle Cabernet or other red wineMorel mushrooms. Can be any mushroom variety (but morels work best). Salt and pepper to tasteThyme to tasteParsley to garnish Preparation For best taste, allow rabbit to marinade overnight. The red wine marinade helps to tenderize the meat and gives the rabbit a flavorful taste. Cut rabbit into six pieces. Open rabbit to see joints. Cut next to spine removing hind legs. For front legs there is no joint, filet behind rib to remove as much meat as possible. Cut back portion that has no meat, set aside for stock. Open rabbit, count three ribs, slice rabbit, use ribs for stock. Saddle remains the loins and back, cut in half giving an even six pieces. Salt and pepper the six rabbit pieces. Place in a sealable plastic bag. Cut onion, parsnips, carrots, celery, and garlic. Place vegetable mixture in bag. Pour full bottle of red wine into bag, let marinade in refrigerator overnight.Next day open marinade bag, remove rabbit pieces. Place marinade in a pot with lid or Dutch oven, put marinade on stove bring to a boil, approximately 10 minutes. Add rabbit pieces. Let cook for about 30 minutes.Remove rabbit from stove. Separate and place the rabbit pieces and the vegetables onto a plate. Leaving only the marinade juice in pot. Cover to keep warm.Place pot with juice back on stove, start reducing for gravy. Once reduced add morel mushrooms (or other mushrooms), 2 tablespoons of butter. Allow 5-10 minutes to cook, lower heat to simmer. Sides: Rice, carrots, parsnips and celery: Peel and chop the parsnips, celery, and carrots. Place in steamer for approximately 10 minutes to cook.Place dehydrated morels in hot water. Takes about 20-30 minutes to rehydrate. Water will change color to brown when morels reach the rehydration point. Remove morels, squeeze moisture out, place on paper towel for best results. Keep morel juice for stock.Place morel stock on stove bring to boil. Add 2 cups of rice. Serve rabbit on a bed of rice and side of steamed vegetables. Garnish with parsley and serve.Chocolate rabbit for dessert. Cut in pieces or enjoy whole. Depends if you want to share. More...
  4. Pistachio and Mint Spring CustardThu, 21 Apr 2016 13:52:40 -0500
    Prep Time:30 minutes Cook Time:30 minutes Serves:6   Tagged: custard, dessert, ice cream, mint, pistachio, spring, Pistachio and Mint Spring Custard uses freshly picked mint sprigs that have been strained into a vanilla custard to create a light, minty dessert. We paired it with pistachios, this year's nut of choice, to get a really unique flavor combination you and your guests will love. This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.   Foodie Byte Do not put the pistachios in with the custard, as they will harden and lose flavor. Save them for a wonderful topping for the best experience! Ingredients 1 1/2 cups whole milk2 eggs2 egg yolks1 1/2 cups of sugar1 cup heavy cream1 cup of pressed mint leaves1 teaspoon vanilla extract1/2 cup chopped pistachios Preparation Place milk in a double boiler and gently bring to a simmer.Whisk eggs, egg yolks, 1 cup sugar in a mixing bowl.Temper in cup hot milk into the egg mixture and whisk rapidly.Combine the egg mixture into the remaining milk in the double boiler and cook for 15 minutes stirring constantly. The mixture should thickenRemove from heat and transfer to a mixing bowl, add in the heavy cream.Refrigerate until cold.Once cold, combine mixture with the remaining 1/2 cup sugar, vanilla extract and mint leaves. Gently pulse in food processor until mixture is light green and mint leaves are well integrated.Refrigerate for three hours.Using fine strainer, strain the mixture to remove mint leaves.Pour mixture into ice cream maker and continue following manufacturers directions.Garnish with chopped pistachios when served. More...
  5. Fennel Salad with Shrimp and Orange VinaigretteThu, 21 Apr 2016 13:49:45 -0500
    Prep Time:15 minutes Cook Time:5 minutes Serves:4   Tagged: fennel salad, orange vinaigrette, shrimp, spring, vegetables, Enjoy the crunchy-fresh, slightly sweet licorice flavor of fennel before the local winter through early spring growing season comes to an end. Fennel pairs well with citrus in this delightful spring salad with delicate marinated shrimp and early spring salad greens tossed in a fresh citrus vinaigrette. This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.       Foodie Byte A nonreactive bowl means you should use stainless steel, ceramic (like Pyrex), or glass for mixing, and stay away from aluminum, cast iron and copper. Ingredients 1 large orange, juiced1/2 lemon, juiced2 tablespoons good quality olive oil1 shallot, mincedKosher salt and black pepper to taste1 pound shrimp, peeled and deveined2 large oranges, peeled and segmented1 large fennel bulb, trimmed, halved, thinly sliced (about 1 cup)4 cups spring greens with pea shootsAs needed, fresh fennel fronds Preparation In a bowl, combine orange juice, lemon juice, shallots, salt and pepper. Whisk in olive oil. Reserve half of the vinaigrette for salad. Pour remaining vinaigrette over shrimp in a nonreactive bowl; let sit for about 30 minutes, turning occasionally to marinate.Heat a grill pan or grill over medium-high heat. Grill marinated shrimp for 1 minute on each side or until just cooked through. Transfer to plate and cool.Combine orange segments, sliced fennel and cooled shrimp with reserved dressing. Divide greens on four plates and top with shrimp mixture. Garnish with fronds of fennel and enjoy. More...
  6. Grilled Steak Salad with Green Garlic Chimichurri VinaigretteThu, 21 Apr 2016 13:48:18 -0500
    Prep Time:20 minutes Cook Time:6 minutes Serves:2   Tagged: chimichurri, green garlic, grilled steak salad, salad, spring, vinaigrette, Green garlic is in season and we are celebrating the arrival of this short-lived treat with a lively green garlic chimichurri vinaigrette. Available late winter to mid spring -green garlic refers the immature stalks of garlic before the bulbs form. Similar to green onions in appearance, this seasonal favorite of chefs and foodies has a mild slightly sweet oniony flavor that lends itself to raw preparation.   This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.   Foodie Byte This vinaigrette also pairs great with grilled lamb chops, skirt steak, burgers and pork loin. Ingredients 1 small bunch green garlic shoots, trimmed, rough chopped2 cups flat leaf parsley, rough chopped2 tbsp. fresh dill, rough chopped1/2 cup red wine vinegar1/2 cup best quality olive oilKosher salt, to tasteBlack pepper, to taste1 ribeye or sirloin steak, trimmed2 cups mixed salad greens1/2 cup small tri-color heirloom tomato blend, halvedLemon juice, as neededOlive oil, as neededKosher salt, to tasteBlack pepper, to taste Preparation In the bowl of a food processor, combine green garlic, parsley, dill, vinegar, olive oil, salt and black pepper; pulse until smooth. Taste and adjust seasoning. Thin as needed with additional vinegar and oil to desired consistency.Heat grill to medium-high heat. Season steak with salt and pepper and cook to desired doneness. Remove and let rest about 10 minutes. In bowl, toss salad greens and tomatoes lightly with lemon juice and olive oil to taste. Season lightly with kosher salt and pepper; portion on 2 plates Slice steak and arrange on plates. Top steak and salad with a drizzle of green garlic chimichurri vinaigrette. More...
  7. Kohlrabi Fritters with Yogurt-Dill SauceThu, 21 Apr 2016 13:46:13 -0500
    Prep Time:20 minutes Cook Time:5 minutes Serves:6   Tagged: dill sauce, fritters, kohlrabi, spring, yogurt, Kohlrabi Fritters with Yogurt-Dill Sauce are great if you’ve discovered kohlrabi at your local farmer’s market or found it in your CSA delivery this spring! You now know what to do with it--this recipe is at least a great place to start. Similar to cabbage or cauliflower, kohlrabi can have a slightly bitter cruciferous flavor. Blended with the buttery flavor of shredded Yukon Gold potatoes, these fritters take on a mellow slightly nutty flavor. They are erfect paired with our tangy Greek yogurt-dill sauce for dipping. This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.   Foodie Byte This fresh and healthy Greek yogurt-dill sauce also tastes great paired with veggie sticks, roasted vegetables, grilled or roasted salmon, falafel and grilled chicken wraps. Ingredients 1 cup Greek yogurt2 tablespoons milk2 tablespoons fresh minced dill1 tablespoon fresh lemon juice1 teaspoon minced garlic1/4 teaspoon each kosher salt and coarse-ground black pepper2 medium-size kohlrabi, trimmed and peeled with paring knife3 medium-size Yukon Gold potatoes, peeled1/4 cup minced yellow onion1/4 cup minced green onions2 large eggs, lightly beaten1/4 cup flour1 teaspoon baking powder1/2 teaspoon kosher salt1/4 teaspoon coarse-ground black pepperOlive oil, as needed Preparation To make sauce: combine yogurt, milk, dill, lemon juice, garlic, salt and black pepper in bowl and whisk to blend. (Sauce can be made ahead and chilled.)Cut kohlrabi and potatoes into chunks small enough to fit through the feeder tube of food processor; shred in food processor fitted with a shredding disc.Working in several smaller batches, squeeze excess moisture out of shredded vegetables in cheesecloth or clean dish towel and discard; transfer shredded vegetables to bowl. Add yellow onion, green onion, eggs, baking powder, salt and black pepper and stir until fully blended.Heat a thin layer of oil in a heavy skillet over medium heat. Working in several smaller batches, portion cup scoops of fritter mix in pan and pan-fry for 2 minutes on each side, or until golden brown.Drain fritters on paper towels. Serve warm with yogurt-dill sauce. More...
  8. Rhubarb Blood Orange Shrub MixThu, 21 Apr 2016 13:43:33 -0500
    Prep Time:10 minutes Cook Time:30 minutes Serves:8   Tagged: blood orange, cocktail, rhubarb, shrub, spring, This is a great cocktail base that brings out some of the best flavors of early spring. Use it to create a is for sipping or mix it with soda or champagne. Rhubarb Blood Orange Shrub Mix plays off the rise of the shrub cocktail. Shrub cocktails can be bitter, so this adds a touch of sweet to the base and allows you to play with the flavor and make it new again.   This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.   Foodie Byte Although this is designed as a concentrate, it can be poured over ice and used as a drinking vinegar. Ingredients 3 cups chopped rhubarb2 blood oranges1 cup sugar2 cups water1 cup white wine vinegarSliced blood oranges, garnish (optional) Preparation Combine chopped rhubarb, sugar and water in a saucepan and cook over medium heat until rhubarb breaks down, approximately 10 minutes.Peel blood oranges and add to mixture, and drop heat to a simmer, press oranges into the mixture to help break them down, continue to mix together for 5 minutes.Add in white wine vinegar, and simmer on low heat for 15 minutes.Remove from heat, strain the liquid from the mixture, and throw the pulp away. Refrigerate until cool. More...
  9. Rhubarb JulietThu, 21 Apr 2016 13:42:21 -0500
    Prep Time:5 minutes Cook Time:N/A Serves:1   Tagged: beverage, cocktail, fresh, ginger, juliet, rhubarb, spring, Rhubarb Juliet is a light and airy spring cocktail that combines the unusual mixture of fresh rhubarb and ginger to give you a sweet and tangy beverage. It's a light taste that is just right for issuing in the season. This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.   Foodie Byte To make a non-alcoholic version, swap the Club Soda and Gin and use Ginger Ale with just a touch of lemon juice. Ingredients 2 ounces gin2 ounces ginger liqueur3 ounces rhubarb syrup (recipe below)Club soda1 sliced piece of rhubarb for garnish (if desiredRhubarb Syrup3 cups chopped rhubarb1 cup sugar2 cups water Preparation Fill a highball glass with ice, add in club soda, ginger liqueur and rhubarb syrup.Top off with club soda.Add a sliced piece of rhubarb for garnish if desired.For the Rhubarb Syrup:Combine chopped rhubarb, sugar and water in a saucepan and cook over medium heat until rhubarb breaks downRemove from heat, strain the liquid from the mixture, and throw the pulp away. Refrigerate until cool. More...
  10. Waffles with Raspberry Rhubarb Marmalade Thu, 21 Apr 2016 11:46:05 -0500
      Tagged: marmalade, raspberry, rhubarb, spring, waffle, Waffles with Raspberry Rhubarb Marmalade is a surprising solution to what to serve for a fun spring breakfast. Everyone knows rhubarb goes with strawberry, but we turned the tables and put raspberry in to create a unique marmalade that will give you a sweet touch at breakfast. This recipe makes 1 pint. It is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.   Foodie Byte The marmalade is best served ice cold. It brings out the flavors and is a nice contrast to a fresh, hot-off-the-griddle waffle. Use cheesecloth to strain the berries if you want to avoid seeds. Ingredients 6 cups chopped rhubarb3 cups whole raspberries1 cup lemon juice2 cups of sugar1 cup of water Preparation Combine chopped rhubarb, sugar and water in saucepan and cook over medium heat, stirring occasionally to keep from burning, for approximately 15 minutes or until rhubarb is completely broken down.Remove from heat and set aside.Combine raspberries with lemon juice in a saucepan and cook over medium heat for approximately 15 minutes, breaking raspberries down as it cooks.Once fully broken down, strain raspberries from the juice, and throw the pulp away. Combine the raspberry juice with the broken down rhubarb in a mixing bowl, if you find the mixture to be too tart, add a tablespoon of sugar at a time to your likingCover and chill for two hours.Once the consistency begins to firm up, move the mixture to desired containers, keep refrigerated and serve cold. More...