Tonight on The Originals, Emeril is down south in his adopted hometown of New Orleans. He’s got several applauded restaurants of his own in the Big Easy, but the places he highlights go back way before his time.
Café du Monde is a Jackson Square landmark beloved by locals and tourists alike. Emeril delights in the simple pleasure of beignets – New Orleans-style doughnuts buried in powdered sugar—and chicory-laced coffee.
On tonight’s episode of The Originals, Emeril takes a quick vacay in Miami. He’s not in search of the hottest new restaurants, but the classic spots that have served up quality food for decades. His first stop is the legendary Joe’s Stone Crab in South Beach, where the meaty crab claws have been the thing to order (and wait in line for) since 1913. Emeril learns that the Key lime pie is also not to be overlooked at this institution.
Also on the menu for Emeril’s visit: authentic Cuban food at Casa Larios and long-smoked ribs and chicken at the famed Tobacco Road, Miami’s oldest bar. Emeril has such a great time in this sunny paradise that you might even catch him jumping in to play the drums with a local blues band.
Join Emeril’s Miami vacation on The Originals With Emeril tonight at 10:30pm/9:30c.
Are there some Originals in your town that Emeril should visit? Let us know in the comments.
In The Originals, Chef Emeril Lagasse visits some cities that are well-known for their rich culinary history: Think New York and the chef’s beloved New Orleans. But this week, he’s making a less-expected stop in the Lone Star State to check out classic eats in Dallas. “Many folks don’t think Dallas is old enough to have historic restaurants,” Emeril says, “but then they don’t know the big D!”
Don’t put away your big hats just yet — The Kentucky Derby takes place this weekend and is sure to draw out plenty unique toppers. In honor of the race, we’re serving up our best mint julep recipes. Don’t worry, there’s still plenty of time to do a taste test and find your favorite.
One of the great things about the restaurant industry is that new places are always opening for business. Fresh food and faces pop up on city blocks across the country, and we love to try the new tastes that chefs are continually conceiving.
But what does it take to stay in business for 10 years? Few restaurants make it that far — the restaurant industry is notoriously challenging and the life of a restaurant can run its course pretty quickly. What does it take to stay in business for 20 years? Or 50 years? Or over 100 years?
These are the restaurants that have left an indelible mark on the country’s culinary landscape. They’ve shaped public appetite, and are famous for having not only served, but created many popular drinks and dishes the country enjoys. Every city has its share of cherished institutions that have stood the test of time. Every city has its originals.
Some things people might be sad about by halftime on Sunday: No cheerleaders. Bon Jovi isn’t the halftime performer. And there’s a good chance not everyone will be happy with the score by then, whether they’re rooting for the Packers, the Steelers, or themselves in the football pool.
Really, the only safe bet this weekend is on great food. Put a smile on everyone’s face by bringing out Banana Cupcakes with Cream Cheese-Peanut Butter Frosting at the end of the second quarter. Top them with a couple of marshmallows — don’t ask why (Ok, it’s for texture. Just try it.) — the cheers will soon be directed at you.
Do you fondue? Here’s how to:
Do: Host a fondue party. Fondue is great any time of year, but winter is an especially perfect time to gather friends to dip carbs into a hot pot of melted cheese.
Don’t: Feel pressure. If you’re new to fondue, maybe a party isn’t right for you. Bring a cheese or chocolate fondue to a party or serve with other snacks on a buffet.
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Marshmallows are dessert. They’re made of sugar and are positively dreamy when floating in a cup of homemade hot cocoa. They’re probably at their best when charred on an open flame (on a stick found in the woods, of course) stacked on a piece of slowly-melting chocolate and smooshed between two graham crackers. Or, if you’ll admit to certain guilty pleasures, marshmallows are pretty fabulous when melted with butter, mixed with cereal and formed into Rice Krispie Treats. There are endless ways to enjoy these sweet, springy confections, but the dinner table is surely not the best place to showcase them.
Enter the ubiquitous marshmallow-topped sweet potato casserole. Surely invented to trick kids and adults into eating a not-so-popular tuber: the sweet potato, Sweet Potato Casserole is featured prominently on Thanksgiving tables and in womens’ magazines — right next to the canned onion-topped green bean casserole — this time of year. Well it’s high time we put marshmallows back where they belong, on the dessert buffet, and the can take those sweet potatoes with them.
Thanksgiving is coming! The turkey, the stuffing, the sides, the pies — and so much good TV to eat up, we thought you could use a little help.
Keep crafting your Thanksgiving menu with Cooking Channel this weekend…