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This looks like a great home method for shucking your corn silk free! In small quantities of course, worth a look for sure.
No silks attached!
My only fear is with a large a quantity of corn such as a few dozen ears it would take you some time to get them all shucked at 4 minutes per ear. That is only 15 ears of corn per hour of microwave time! I can hand shuck 15 ears of corn in less than ten minutes.
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This is our ninth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Emeril’s Mulligatawny Soup as found on page 186 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.
Check out our other eight recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!
Emeril’s recipe for Emeril’s Mulligatawny Soup is included in the Big Pots chapter along with 24 other recipes that can be prepared from a large pot. This soup is perfect for any time of year, but extra special on a cool day, especially now with fall temperatures arriving this weekend here in the northeast.
About the recipe
Clarified butter (ghee), boneless, skinless chicken thighs, garam masalla, onion, carrot, celery, garlic, ginger, Granny Smith apple, Yukon Gold potatoes, sweet potatoes, and chicken stock make up most of the ingredients in this warming soup.
Along with some other exotic ingredients such as unsweetened coconut milk, and ground cashews, this soup is a winner!
From the top view…
Another view…
We have enjoyed being a part of Emeril’s One-Pot Blogging Party and want to thank Emeril, and the culinary team at Emeril’s Homebase, and all the folks at William Morrow and Harper Collins, especially Kimberly Chocolaad, and Tavia Kowalchuk for their support and guidance.
Thank you!
Remember… be sure to visit:
Emeril’s Official Website Emerils.com
Emeril’s Facebook Page facebook.com/Emeril
Follow Emeril on Twitter http://twitter.com/#!/emeril
Bon appétit!
CCR
=:~)
©2011 CCR
→ 1 CommentTags: Emeril's Sizzling Skillets · Recipes · Soups
This is our eighth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the "BLT" Risotto as found on page 33 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.
Check out our other seven recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!
Emeril’s recipe for "BLT" Risotto is included in the Skillets and saute pans chapter along with 24 other recipes that can be prepared from a skillet or saute pan. We really enjoyed this dish, it is easy to prepare, but you do need to be standing over the skillet for about a half-hour to ensure the rice is cooking perfectly.
About the recipe
If you have never made a risotto you need to be prepared to stand over the stove for about thirty minutes will the additions of warm stock are added to the rice at intervals. Enough stock is added to allow the rice to just absorbed enough of the liquid, then more stock is added, typically in one-cup portions until the rice has absorbed all of the liquid and has become tender.
Along with 6-cups of chicken stock the recipe also includes bacon, spinach, diced tomatoes, garlic, thyme, dry white wine, unsalted butter, and freshly grated Parmigiano-Reggiano cheese.
And dinner is served. This dish was an accompaniment with the Seared Scallops, which is another recipe from the cookbook which we already featured in this series.
Be sure to visit:
Emeril’s Official Website Emerils.com
Emeril’s Facebook Page facebook.com/Emeril
Follow Emeril on Twitter http://twitter.com/#!/emeril
Bon appétit!
CCR
=:~)
©2011 CCR
→ 4 CommentsTags: Emeril's Sizzling Skillets · Recipes
This is our seventh recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Seared Scallops with Savoy Cabbage Fingerling Potatoes, Pink Ladies, and Sultanas as found on page 14 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.
Check out our other six recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!
Emeril’s recipe for Seared Scallops with Savoy Cabbage Fingerling Potatoes, Pink Ladies, and Sultanas is included in the Skillets and saute pans chapter along with 24 other recipes that can be prepared from a skillet or saute pan. We really enjoyed this dish, in fact it was the first time that one of our guests had ever eaten scallops, and she said it was a great treat, and wanted some more.
About the recipe
The recipe calls for 12 under ten sea scallops, the under ten or U-10 means that at least ten or under scallops will weight a pound. So, this also means that you will need about one and a quarter pounds of sea scallops.
The recipe also incorporates a thinly sliced Pink Lady apple, and sultanas, or otherwise known as golden raisins, and fingerling potatoes sliced. Some of the other ingredients include savoy cabbage, white wine, chicken stock, and black peppercorns.
And dinner is served. This dish was accompanied with side of BLT Risotto, which is another recipe from the cookbook which we will feature next in this series..
Be sure to visit:
Emeril’s Official Website Emerils.com
Emeril’s Facebook Page facebook.com/Emeril
Follow Emeril on Twitter http://twitter.com/#!/emeril
Bon appétit!
CCR
=:~)
©2011 CCR
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