Emeril Lagasse is at it again. The superchef turned out more tasty dishes when he visited "Good Morning America" today. This time, he set his culinary sights on the side dish. A little nutty apple salad, sweet corn off the cob pudding and mouthwatering bean town baked beans are sure to make fabulous compliments to your main course.
2 Rome or Fuji apples
2 Golden Delicious apples
1 1/2 cups toasted walnut pieces
2 stalks celery, trimmed and sliced (about 1 cup)
1/3 cup raisins
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
1/2 teaspoon salt
1. Place the apples on a cutting board and core. Cut one apple in half. Place one apple half, flat side down, on the cutting board and cut lengthwise into quarters. Cut the quarters into 1/2-inch pieces and place in a large mixing bowl.
2. Repeat with the other apple half and the remaining apples.
3. Add the walnuts, celery, raisins, mayonnaise, lemon juice, vinegar, and salt, and stir well.
4. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 6 hours.
Yield: About 7 cups, serving 8 to 10
Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My Soup, HarperCollins Publishers, 2002
1 1/2 teaspoons unsalted butter
3 quarts water
1/3 cup honey
6 ears fresh corn, husked and silk removed
3 large eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper (optional)
1/4 cup grated yellow onion
1. Position rack in center of oven and preheat the oven to 350 °F. Butter a n 8-inch casserole or 2 quart souffle dish with the butter and set aside.
2. In a large pot, bring the water and honey to a boil over high heat. Add the corn and cook for 3 minutes. Remove the pot from the heat. With tongs, carefully remove the corn from the water and transfer to a medium bowl. Let sit until cool enough to handle, about 5 minutes.
3. In a large bowl, whisk together the eggs, cream, milk, white pepper, salt, nutmeg, and cayenne pepper, if desired.
4. One at a time, hold the corn in one hand and stand it on the thicker end so that it is "standing up" on the cutting board. Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. To get even more goodness, you can also scrape the corn cobs with the back side of the chef's knife or with a spoon this will release some of the milk from the corn. Add any juices to the cut kernels. Discard the cobs.
5. Add the corn kernels and onion to the egg mixture, stirring well to combine, and pour into the prepared baking dish.
6. Bake until firm in the center and golden brown on top, about 40 to 50 minutes.
7. Using oven mitts or pot holders, remove the baking dish from the oven and let it sit for 10 minutes before serving. This is best if served hot.
Yield: 6 servings
Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My Family, HarperCollins Publishers, 2004
1/2 pound dried navy or Great Northern beans, picked over and soaked overnight in cold water
1/4 pound bacon (4 or 5 slices), cut into 1/2-inch pieces
1 cup chopped yellow onion
2 teaspoons minced garlic
3/4 cup dark brown sugar