Vampire Steak with Swamp Bottom Greens | Emeril Lagasse
Here’s a Halloween dinner that you can really sink your teeth into—Emeril’s Vampire Steak with Swamp Bottom Greens.
VAMPIRE STEAK WITH SWAMP BOTTOM GREENS
SERVES 2 TO 4
2 cowboy steaks (bone-in ribeye steaks) about 1 ½ to 2 inches thick, room temperature
3 tablespoons olive oil
1 teaspoon Emeril's Original Essence
1 tablespoon Kosher salt
4 tablespoons unsalted butter
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
Swamp Bottom Greens, for serving (recipe follows)
Coat steaks on both sides with 2 tablespoons oil. Season evenly on all sides with Essence and salt.
Heat a grill over medium-high heat. Cook, undisturbed, for 6 minutes, or until well-browned on the first side.
In a small bowl or a mortar and pestle, combine 3 tablespoons butter, 2 tablespoons garlic, and remaining tablespoon oil, and stir until thoroughly incorporated.
Turn steaks and evenly top with butter mixture. Continue to cook the steaks on the second side for about 5 minutes for medium rare. Remove from grill. Serve steaks with cooked greens, if desired.
SWAMP BOTTOM GREENS (ESCAROLE SAUTEED WITH GARLIC AND CRUSHED RED PEPPER FLAKES)
SERVES 4 TO 6
3 tablespoons olive oil
1 ½ tablespoons minced garlic
¾ teaspoon kosher salt, plus more if needed
¼ teaspoon crushed red pepper flakes
2 heads escarole, about 1 ½ pounds total, rinsed and cut crosswise into 1-inch slices
1 cup chicken broth
Freshly ground black pepper
Juice of 1 lemon, for serving, or to taste
Extra-virgin olive oil, for drizzling, optional
Heat olive oil in a large skillet. Add garlic, salt, and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown. Add escarole, chicken broth, black pepper, and salt, if desired. Cover, and let cook until wilted, about 2 minutes. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated, and escarole is tender, 2 to 4 minutes. Taste and season, if needed. Serve, drizzled with lemon juice to taste and extra virgin olive oil, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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SIX-MINUTE CARAMELIZED PORK CHOPS
A little bit of sugar mixed into the salt helps these chops brown during their relatively short cook time, and while
they rest, make the wilted greens (which are actually red) in the pork drippings. It’s a dead-simple combination
that adds up: salty, savory, meaty, sweet, and a touch bitter. If you wanted to scale this up to make enough
for four, there are a couple ways to do it: You could bust out a second skillet and cook your chops in two pans
simultaneously, then go down to one when it’s time to wilt the radicchio. Or you can wipe out the pan, add another 3
tablespoons oil, and cook the second batch of chops in the same skillet before moving on to the greens.
This recipe is from my book, That Sounds So Good!
Here's the 2022 version of my meat malett:
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DP: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#porkchops #thatsoundssogood #carlalallimusic
Crack Slaw
If you're looking for a quick and easy dish to make on the weekends, then you need to try this Crack Slaw. It's packed with flavour, and it'll be the perfect party food! Plus, it's easy to make on the Blackstone griddle, so start cooking today!
Ingredients:
1 lb Ground pork
2 packages of shredded cabbage/slaw mix or you can cut your own from a head of cabbage.
Whites from green onions (about 3 green onions) - Save the tops for later
1 Tablespoon Ginger Paste or a thumb of ginger
2 -3 cloves garlic
2 tablespoons hoisin
2 -3 tablespoons low sodium soy sauce
1-2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Drizzle of sesame oil (optional)
1-2 tablespoons butter
1-2 tablespoons Olive and Avocado Oil Blend
Steps:
On a pre-warmed griddle around 375-400 degrees, place ground pork on the left side of the griddle. After 2-3 mins, turn and chop up well.
Apply 1 tablespoons of oil onto the griddle and add the two bags of cabbage to the oil. Saute this until it's wilted and has a some color to it. Around 3-4 minutes. Add the green onion bottoms to this mixture.
Add the pork to the cabbage and incorporate well.
After incorporating, add the ginger and garlic and cook for 2-3 minutes.
Next add the hoisin and soy sauce and mix well.
Give this a taste and then adjust. Add salt and pepper if needed.
Add rice wine vinegar and give this a good mix.
Remove from the griddle, serve, and enjoy.
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Kale with Andouille Sausage Recipe | Simple Sides (Watch in 4K!)
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About a month ago we brought you guys a Taco Bell Inspired Gourmet Waffle Taco. Not only did that taco have a delicious fried chicken but we topped it with Kale and Andouille Sausage. So today we're bringing you our recipe for this quick and easy side. This recipe goes great with any meal, put it next to a steak or chicken at dinner or top it with a poached egg and serve it up for breakfast. We hope you try our Simple Kale with Andouille Sausage Recipe! :D
Gourmet Waffle Taco
FULL RECIPE
Ingredients
Andouille Sausage (2 links diced)
Kale (5-7 leaves
onion, diced
garlic, diced
1/4 cup chicken stock (optional)
lemon
salt
olive oil
How To
Prepare your kale: Pull kale leaves from stems and discard stems. (You could also save them for juicing later)
Pour olive oil in a medium heat pan and sauté onions until they start to become translucent.
Add diced Andouille Sausage to pan to coat. The Andouille is already cooked so we are simply heating and coating
Add kale to pan and slightly mix
Add chicken stock and cover for 2-4 min.
Uncover and mix the now wilted kale. Add the garlic, mix and cover for another minute or two.
Uncover pan, salt and squeeze lemon over the top. Give it a final mix.
Plate!
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