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1
Preheat the oven to 350 degrees F.
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2
Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter.
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3
In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter.
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4
Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne.
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5
Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes.
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6
Add the sausage and continue to cook for 3 minutes.
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7
Add the garlic and corn and cook for 1 minute.
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8
Remove from the heat and cool.
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9
In a mixing bowl, whisk the eggs for 30 seconds.
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10
Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
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11
Whisk the mixture until fully incorporated.
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12
Stir in the sauteed sausage mixture.
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13
Add the bread cubes and mix well.
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14
Pour the filling into the prepared baking dish.
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15
Sprinkle with the grated cheese.
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16
Bake until golden brown and set, about 55 minutes.
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17
In a small bowl, combine the Essence and 1/2 cup of the oil.
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Mix well.
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19
Smear the mixture evenly over each chicken half.
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20
Heat 2 large oven-safe saute pans over medium high-heat.
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21
When the pans are hot, add enough oil to coat the bottom of each pan.
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22
Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes.
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23
Turn the chickens over and place in the oven.
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24
Roast until juices run clear, about 25 to 30 more minutes.
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25
Remove from the oven and allow to rest for 5 minutes before serving.
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26
To serve, spoon the pudding in the center of 4 plates.
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27
Place the greens next to the pudding.
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28
Lay a chicken half directly on top of the pudding.
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29
Emeril's ESSENCE Creole Seasoning:
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30
2 1/2 tablespoons paprika
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31
2 tablespoons salt
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32
2 tablespoons garlic powder
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33
1 tablespoon black pepper
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34
1 tablespoon onion powder
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35
1 tablespoon cayenne pepper
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36
1 tablespoon dried oregano
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1 tablespoon dried thyme
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Combine all ingredients thoroughly.
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39
1/4 pound chopped bacon
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40
1 1/2 cups chopped yellow onions
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41
Salt
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42
Freshly ground pepper
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43
Cayenne pepper
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44
1/4 cup firmly packed light brown sugar
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45
1 tablespoons minced shallots
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46
2 teaspoons minced garlic
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47
3 cups water
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48
2 tablespoons rice wine vinegar
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49
3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
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50
In a large, deep pot over medium-high heat, saute the bacon until slightly crisp.
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51
Add the onions and season with salt, pepper, and cayenne pepper, to taste.
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52
Cook 6 to 7 minutes, until the onions are wilted and golden.
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53
Add the brown sugar and stir to dissolve.
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54
Add the shallots and garlic and cook for 2 minutes.
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55
Add the water and vinegar and mix well.
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56
Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt.
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57
Season, to taste, with salt and pepper.
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58
Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes.
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59
Serve hot.
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60
Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.
