Emerils Ale Recipes

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SHEPHERD'S PIE



Shepherd's Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated

Steps:

  • Lightly grease a 6-cup baking dish and set aside.
  • Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
  • Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

EMERIL'S LONG TRAIL CHEDDAR ALE SOUP



Emeril's Long Trail Cheddar Ale Soup image

This is a recipe Emeril did on Emeril Green. He recommends organic everything and the Long Trail brand of ale. Personally, I think it's good no matter what brands I use!

Provided by DungeonDeb

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
2/3 cup all-purpose flour
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1 teaspoon mustard powder
1 tablespoon hot sauce
6 cups water
9 ounces long trail ale
4 cups chicken stock
1 cup parmesan cheese, grated
1/2 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded

Steps:

  • In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
  • Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
  • Slowly whisk in the water, ale and chicken stock and bring to a simmer.
  • Add the Parmesan cheese.
  • Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
  • When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
  • Turn off heat and let stand for 5 minutes.

Nutrition Facts : Calories 542.6, Fat 30, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1082.4, Carbohydrate 34, Fiber 1.8, Sugar 7.2, Protein 29.5

EMERIL'S ALE



Emeril's Ale image

Provided by Emeril Lagasse

Time P1mT1h15m

Number Of Ingredients 5

2 cans light malt syrup
1 gallon water
1-ounce hops
4 gallons water
2 packages dry yeast

Steps:

  • In a large, nonreactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often. Cool. Strain the hop mixture and pour, through a funnel, into a sterilized 7 gallon fermenting tank. Add the water. Add the yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks. Strain the beer. Bottle and age for another 2 to 3 weeks.

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