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By Emeril Lagasse

Emeril Lagasse fuses the wealthy traditions of Creole cookery with the simplest of America's neighborhood cuisines and provides a colourful new palette of tastes, elements, and types. The heavy sauces, the long-cooked roux, and the smothered meals that have been the center of old-style New Orleans cooking were changed by way of easy clean parts and straightforward cooking innovations with a gentle contact. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

Emeril deals not just hundred of easy-to-prepare recipes, yet lots of specialist suggestions, shortcuts, and helpful information regarding stocking your individual New Orleans pantry and making your individual seasonings.

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5. Reduce the heat to medium. Fold in the oysters, with their liquor, and the remaining 1/2 teaspoon each salt and pepper. Cook just until the edges of the oysters begin to curl, for about 2 or 3 minutes, depending on their size. Remove immediately from the heat. 6. Using a slotted spoon, remove the oysters from the skillet, and set the skillet back on the burner over high heat. Cook the sauce, reducing it until it’s thick enough to coat a spoon. Swirl in the remaining 1 teaspoon butter, remove from the heat, and whisk just until the butter has melted.

I did, too, but I soon grew bored and started experimenting with both the local palate and with the fresh local food products. Gradually I developed a repertoire of what I call New New Orleans (NNO) dishes: food whose roots are planted in a solid foundation of Creole heritage, but which has grown through exposure to other exotic cultures; Creole reinvented with an Oriental, Portuguese, or New Mexican flourish. For instance, crawfish and Creole seasonings stuff both rellenos with red bean sauce and crunchy egg rolls with hot sesame dipping sauce; Louisiana andouille sausage dominates Italian gnocchi with spicy tomato sauce; fresh gulf fish goes Indian with curry-infused oil; and that old New Orleans standby, oysters Rockefeller, gets a total face-lift in Oysters in Pernod Cream with Fried Spinach.

There’s a big difference in the flavors of fire-roasted corn and corn that’s simply boiled, or not cooked at all. Roasted nuts have a far superior flavor and texture to nuts that are used as is. And Sun-Dried Tomato Flatbread made with regular tomatoes is a no-go. It would be, in fact, flat. SCRAPING VANILLA BEANS: Vanilla beans are long and thin, like skinny, black string beans. To get the essence of the bean, you must split it and scrape out the resinous, pasty insides. Lay the bean on a flat surface with its seam facing up.

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