The basic steps are to stud the roast with several sliced garlic cloves, then rub the exterior with a spice rub mix that Emeril provides in the recipe.
Entries from September 2011
Slow-Cooked Pulled Pork ~ Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook
September 21st, 2011 · 7 Comments
Tags: Emeril's Sizzling Skillets · Recipes
Linguine with Artichoke, Shrimp, and Mascarpone ~ Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook
September 20th, 2011 · 10 Comments
Emeril’s recipe for Linguine with Artichoke, Shrimp, and Mascarpone is included in the Skillets and Saute pans chapter along with 23 other recipes that can be prepared from a single skillet.
Tags: Emeril's Sizzling Skillets · Recipes
Sargento Cheese Tasting Experience
September 15th, 2011 · 4 Comments
Introducing…on the left side we have the generic store brand processed American cheese food product, which weighs in at fifteen ingredients. On the right side we have the Sargento Natural Sharp Cheddar cheese weighing in at just six ingredients. Some of the ingredients are similar, such as some form of milk, annatto for food color, and enzymes.
Tags: Tastemaker Program
Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook ~ Chicken and Andouille Jambalaya
September 14th, 2011 · 30 Comments
Emeril’s recipe for Chicken and Andouille Jambalaya is included in the Dutch oven chapter along with 21 other recipes that can be prepared from a single one-pot Dutch oven.
Tags: Emeril's Sizzling Skillets · Recipes
