Home-Cooked Holiday Recipes From Emeril's Mom
Emeril was just a boy when he learned kitchen secrets from his mom, Hilda.
Dec. 18, 2007 — -- Although Emeril Lagasse is most often linked with New Orleans, the chef actually grew up far from there, in Fall River, Mass., which has a large Portuguese community.
Lagasse's mother, Hilda, is from a Portuguese family, and she has said that even when he was a little boy, Emeril would help her cook. When Emeril got a little older, one of his chores was to get bread at the Portuguese bakery Carreiro's where the ambitious Emeril talked the workers into giving him a job when he was 10 years old.
Below are a couple of Emeril's favorite home-cooked recipes from his first teacher — his mom, Hilda.
Help those who are hungry this holiday season through America's Second Harvest.
Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, copyright 2007
Ingredients:
Directions:
Yield: 6 servings
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
½ cup heavy cream
2 teaspoons salt
1½ teaspoons freshly ground black pepper
¾ pound bacon, cooked until crisp and crumbled
½ pound sharp white Cheddar cheese, cut into 1/2-inch cubes
¾ pound mild Cheddar cheese, grated (3 cups)
½ cup finely chopped green onions
3 eggs, lightly beaten
Directions:
Makes 12 servings
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