Emeril's Kicked-Up Sandwiches: Stacked with Flavor
“Emeril Lagasse’s books are so dependable, filled with accessible recipes that yield excellent results.”
From Emeril Lagasse, one of America’s favorite chefs, comes a mouthwatering collection of more than 100 simple, flavorful recipes for the ultimate sandwiches. Stacked with flavor, whether it’s Smoked Salmon on a Bagel with Mascarpone Spread, a classic Reuben, or Grilled Peanut Butter, Banana and Honey, Emeril’s Kicked-Up Sandwiches is all you’ve ever hungered for between two slices of bread…on-the-go, gourmet, and everything in between.
the potato chips, if desired. Jicama Coleslaw About 1 generous quart 1 small jicama, peeled and julienned (about 2 cups) 1 chayote, peeled and julienned (about 1 cup) 1 cup thinly sliced red onion 1 cup thinly sliced orange bell pepper 2 thinly sliced jalapeños, with seeds ¼ cup mayonnaise, homemade, or store-bought ¼ cup buttermilk (see Note) ¼ cup freshly squeezed lime juice 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon sugar ½ teaspoon cayenne pepper In a medium bowl,
peppers over about halfway through, until blackened on a couple of sides, about 20 minutes. 3. Remove the peppers from the oven, place them in a bowl, and cover it with plastic wrap. After about 5 minutes, the skin will have loosened. Remove the plastic wrap. When the peppers are cool enough to handle, slide off the skins and discard them along with the stems and seeds. The peppers should separate into nice wide sections. BLUE CHEESE–STUFFED SKILLET BURGER WITH GREEN PEPPERCORN MAYO 6
SALAD WRAP WITH PAN-ROASTED CHICKEN, ROQUEFORT, AND BACON FRESH TUNA AND BUTTER LETTUCE WRAPS WITH CRISPY TORTILLA STRIPS, MARINATED RED CABBAGE, AND SHAVED JALAPEÑO BARBACOA TACOS BIG EMPANADAS TUNISIAN STREET SANDWICH ORANGE AND HERB–ROASTED LAMB PITA CURRIED POTATO AND DAL–FILLED SAMOSAS FALAFEL WITH CUCUMBER, ONION, AND TOMATO SALAD 6 servings Falafel masters, watch out for the home cook who makes this one! The flavor is a slam dunk and the method is just too easy. You don’t
about 6 minutes. 3. Remove the pan from the heat and adjust the flavor with more fish sauce and/or sugar to taste. Transfer the mixture to a blender, and puree. Set the sauce aside until ready to use, or refrigerate, covered, for up to 1 month. Serve at room temperature. BÉARNAISE SAUCE BÉARNAISE SAUCE About 1½ cups Hollandaise is one of the five Mother Sauces, and béarnaise is simply hollandaise with tarragon. If you want to have a special evening, it’s exceptional over roasted
onion. Sprinkle with the salt and let stand for 30 minutes. 2. In a small mixing bowl, combine the rice vinegar and superfine sugar, stirring until the sugar is dissolved. Pour the vinegar mixture over the daikon mixture, cover, and refrigerate for at least 2 hours and up to 24 hours. 3. In a medium saucepan, combine the cornstarch, water, granulated sugar, soy sauce, mirin, garlic, and grated ginger, and stir the mixture well. Bring to a boil. Then reduce the heat to low and simmer for 2 to 3