I did manage to eke out some items early in the week. I promise to post them soon.
On Monday the 17th, St. Patrick's Day, I held the first installment of my Books & Cooks series at BestHealth, Emeril Lagasse.
The Food Network's [former] golden boy, Emeril Lagasse, rules over pork fat, Essence, and everything related to New Orleans cuisine. He makes "food of love" and lives to tell about it. Contrary to popular belief, Emeril is not from Louisiana, does not have Creole or Cajun roots, nor did he step foot into the South until becoming executive chef of the Commander's Palace in New Orleans some years ago. He is a gentleman of Portuguese descent from Fall River, Massachusetts.
I pored over cookbooks, Websites, page inserts, and articles to find recipes I was willing to replicate in healthy form for my clients at Best Health. I took the simplest, most delicious recipes and made them into my own.
Here is my ode to Emeril:
24 raw oysters, drained and patted dry
Method #2: In a medium bowl, whisk the cornmeal with the flour and No-Salt Shake. In a second bowl, combine the buttermilk, hot sauce, and No-Salt shake, and stir to blend. Working with 6 oysters at a time, dip the oysters first in the buttermilk mixture, then allow any excess to drip off before dredging the oysters in the cornmeal mixture. Repeat with the remaining oysters.
Dredge oysters in the flour then the cornmeal mixture, coating evenly. Carefully place oysters on a foil lined or non-stick sheet pan.
8 cups mixed baby greens, for serving
3 tablespoons Hormel Real Crumbled Bacon
No-Salt Seasoning Shake** Yield: 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons celery seed
1 tablespoon dried lemon peel
Corn Relish: Heat a heavy skillet over high heat. When hot, add the Smart Beat and corn and cook until the corn has begun to brown, stirring occasionally, about 3 minutes. Add the bell pepper, onion, jalapeno peppers, and salt and cook until vegetables are wilted, about 3 minutes. Add honey and lime juice, stir to combine, and transfer corn to a mixing bowl. Set aside to cool to room temperature. Taste and adjust seasoning if necessary. (The relish may be made 1 day in advance and stored in the refrigerator, covered.)
"Nicked Up" Chuckwagon Chili (click here for recipe)
2 large onions
1/4 cup Better 'N' Eggs real egg product
1/2 cup crushed Fiber One
2 tablespoon No-Salt Seasoning Shake
Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings.
Next, fill a small bowl with Better 'N' Eggs.
Using a blender or food processor, grind Fiber One cereal and No-Salt Shake to a breadcrumb-like consistency. Pour crumbs into a small dish.
One by one, coat each ring in egg and shake after each dip. Then coat each ring with Fiber crumbs.
Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through.
You can use the same buttermilk/cornmeal procedure for these guys and the results are still spectacular.