Monday, February 05, 2007




PRIME TIME EMERIL
By Emeril Lagasse


People just can't get enough of Emeril Live, Emeril Live, Emeril Live! Everyday millions of people turn on their television sets to learn a new recipe, technique or tip to enhance their cooking skills right in their very own homes. Now, Mr. Emeril Lagasse's fans can cook more of the dishes they've seen him prepare on prime time television. They can now mimic recipes from his cook book "Prime Time Emeril" which is filed with uncomplicated and delicious recipes such as pecan crusted chicken, baked ziti with italian sausage and fennel and mardi gras jambalaya.

Even though there are not many pictures of the finished product to make your mouth water, just reading the recipes alone will do the trick. From ham hocks to heavy creams, these recipes are loaded with fat and cholesterol and could be off limits for anyone with a weight problem. So with this in mind I decided to prepare something light.

The salmon salad recipe is one of my favorites and a change from the very popular tuna salad. This recipe calls for salmon, eggs, capers, mayonnaise, caviar, chives and salt & pepper to taste. Because I am not a big fan of caviar, I omitted it from the ingredients while preparing the dish. This wonderful salad is very light, delicious and fulfilling, with a smooth texture and is great for lunch any day and anytime of the year. This dish is very easy to prepare requiring very little clean up and has become the number one household favorite for me and my family.





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