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1
Preheat the oven to 350 degrees F.
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2
In a small bowl, combine the Creole seasoning and 1/4 cup oil.
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3
Mix well.
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4
Smear the mixture evenly over each chicken.
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5
Heat a large oven-safe saute pan over medium-high heat.
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6
When the pan is hot, add enough oil to coat the bottom of the pan.
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7
Place the chicken in the pan, skin-side down, and sear until golden brown, about 6 minutes.
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8
Turn the chicken over and place in the oven.
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9
Roast until juices run clear, about 20 to 25 more minutes.
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10
Remove from the oven and allow to rest for 5 minutes before serving.
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11
Bread Pudding:
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12
Grease a 2-quart glass rectangular pan with 1 tablespoon butter.
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13
Set aside.
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14
In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute.
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15
Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes.
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16
Add the sausage and continue to cook for 3 minutes.
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17
Add the garlic and corn and continue to cook for 1 minute.
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18
Remove from the heat and cool.
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19
In a mixing bowl, whisk the eggs for 30 seconds.
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20
Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
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21
Whisk the mixture until fully incorporated.
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22
Stir in the sauteed sausage mixture.
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23
Add the bread cubes and mix well.
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24
Pour the filling into the prepared pan.
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25
Sprinkle the pudding with the grated cheese.
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26
Bake for 55 minutes.
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27
To serve, spoon the pudding in the center of each plate.
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28
Place the greens next to the pudding.
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29
Lay the chicken directly on top of the pudding.
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30
Drizzle gravy around the plate of chicken.
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31
1/2 pound chopped bacon
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32
3 cups chopped yellow onions
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33
Salt
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34
Freshly ground pepper
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35
Cayenne pepper
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36
1/2 cup firmly packed light brown sugar
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37
2 tablespoons minced shallots
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38
1 tablespoon minced garlic
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39
6 cups water
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40
1/4 cup rice wine vinegar
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41
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
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42
In a large pot, saute the bacon until slightly crisp.
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43
Add the onions and season with salt, pepper, and cayenne pepper.
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44
Cook 6 to 7 minutes, until the onions are wilted and golden.
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45
Add the brown sugar and stir to dissolve.
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46
Add the shallots and garlic.
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47
Cook for 2 minutes.
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48
Add the water and vinegar and mix well.
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49
Begin adding the greens, a third at a time, pressing them down as they begin to wilt.
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50
Season with salt and pepper.
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51
Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes.
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52
Serve hot.
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53
Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.
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54
2 tablespoons vegetable oil
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55
1 cup minced onions
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56
Salt and freshly ground pepper
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57
3 tablespoons butter
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58
2 tablespoons all-purpose flour
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59
1 cup white wine
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60
1 cup milk
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61
Heat oil in a saucepan over medium heat.
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62
Add onions and saute until tender.
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63
Season with salt and pepper.
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64
Add butter and flour and cook for about 2 minutes.
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65
Add white wine, bring to a boil, and cook until reduced by half.
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66
Reduce the heat to a simmer, add milk, and simmer until thickened.
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67
Keep warm until ready to serve chicken.
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68
Drizzle sauce around the plate of chicken.
