Oct. 17, 2008 -- Emeril Lagasse dropped by "GMA" to whip up mouth-watering meals that will leave you speechless. Get the recipes below.
For more meal ideas, check out "GMA's" recipe index.
Emeril's Garlic Schmeared Rosemary Roast Chicken
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roast Garlic Puree, recipe follows
Preheat oven to 425ºF.
Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1¼ hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.
Yield: 4 servings
Roast Garlic Puree
10 heads of garlic (about 1 1/2 pounds)
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.
Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.
Makes 1 cup
Note: Can be stored in an airtight container in the refrigerator for up to 2 weeks. Mix with olive oil to extend the life of the puree.
Oven Roasted Potatoes
6 medium size Idaho potatoes, cut into wedges or 1-inch cubes
3 tablespoons olive oil
3 sprigs rosemary
3 sprigs thyme
4 cloves peeled garlic
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Toss together the potatoes, oil and thyme, and sprinkle with salt. Place the potatoes on a baking sheet and roast until tender and crisp on the edges, about 30 minutes. Serve immediately.
Yield: 6 to 8 servings
Spanish Style Tortilla
1 tablespoon olive oil
1 cup small diced onion
½ cup small diced ham
½ teaspoon salt
¼ teaspoon and freshly ground white pepper
¼ cup chicken
3 tablespoons chopped chives
1 teaspoon fresh chopped oregano
3 cups leftover Oven Roasted Potatoes
½ cup grated soft melting cheese, such as gouda or mild cheddar
1/8 teaspoon pimento (smoked paprika), or hot paprika, for garnish
Preheat the oven to 350 degrees F.
Heat the olive oil in a small (8-inch) nonstick saute pan or skillet over medium-high heat. Add the onions and ham and cook until lightly browned and caramelized, 7 minutes. Beat the eggs with the salt, pepper, chives and oregano, until frothy, using a whisk. Set aside.
Add the potatoes and chicken to the hot saute pan and stir to mix well with the onions and ham. Saute until potatoes are warm, about 4 minutes. Pour in the egg mixture, stirring and shaking the pan so that the egg mixture makes it through to the bottom of the saute pan. Let it set for one minute over the heat, then sprinkle the cheese on top and transfer pan to the oven. Continue cooking until the eggs are completely set (use a pairing knife to poke the center to make sure), about 18 minutes.
Remove from the oven and carefully turn tortilla out onto a clean plate. Garnish with the pimento, slice into wedges and serve immediately.
Yield: 4 servings