Best 2 Southern Plantation Dressing From Gmaemeril Contest Winner Recipes
Prepare to tantalize your taste buds with a culinary journey through the heart of Southern tradition. Discover the secrets behind the legendary Southern Plantation Dressing, a symphony of flavors that has captured the hearts of food enthusiasts everywhere. This delectable dressing, crowned the winner of the prestigious Emeril Lagasse contest, boasts a harmonious blend of tangy vinegar, sweet sugar, and a touch of heat that dances on the palate.
As you delve into the article, you'll find not just one, but a collection of extraordinary recipes that showcase the versatility of this remarkable dressing. From the classic Southern Plantation Dressing recipe that started it all, to tantalizing variations like the Tangy Lemon-Poppy Seed Dressing, the Creamy Horseradish Dressing, and the Roasted Garlic and Herb Dressing, each recipe promises a unique taste adventure.
Whether you're seeking a vibrant dressing to elevate your salads, a marinade to infuse your favorite proteins with Southern charm, or a dipping sauce to complement your appetizers, this article has you covered. With step-by-step instructions, helpful tips, and a treasure trove of flavor combinations, you'll be whipping up culinary magic in no time.
Say goodbye to bland and ordinary dressings and embark on a journey of taste exploration. The Southern Plantation Dressing and its accompanying variations will transform your meals into unforgettable culinary experiences. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Southern flavors!
BEST EVER"MAC AND CHEESE"! EMERIL'S CHALLENGE WINNER!
On ABC this morning( Feb. 29th) the winner of the Mac and Cheese challenge Emeril had going prepared this dish! Everyone raved and I thought that for those of you that are lovers of this dish. (who isn't? :-)) Would like the recipe
Provided by Koechin Chef
Categories Cheese
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cut top of garlic, sprinkle with oil, salt and pepper. Wrap tightly in foil and roast about 45 minute until soft. unwrap and cool. Remove the garlic paste and mash with a fork. (this will be added to the sauce).
- Cook bacon until crisp. drain and crumble. Reserve 1 Tbs. bacon fat.
- Topping:.
- Combine bread crumbs, bacon, Parmesan cheese and 2T melted butter. Set aside.
- Saute shallots in reserved bacon fat until soft. Add remaining 6 T butter.
- Add flour and cook for a couple of minutes.( A whisk works best.).
- Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened.
- Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. stir until cheese is melted. Taste to check for more salt and pepper.
- Stir in the cooked pasta. Pour into a baking dish and cover top with "The Topping.".
- Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles and topping has browned.
Nutrition Facts : Calories 557.1, Fat 31.2, SaturatedFat 16.5, Cholesterol 87.2, Sodium 793.4, Carbohydrate 42.1, Fiber 1.6, Sugar 5.6, Protein 26.2
CREOLE CORNBREAD STUFFING (EMERIL'S)
Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).
Provided by SharleneW
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
- Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
- Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
- Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
- Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
- Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
- Remove from the oven. Serve warm.
Tips:
- For a thicker dressing, use less buttermilk. For a thinner dressing, use more buttermilk.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make a vegetarian version of this dressing, omit the bacon.
- You can use different herbs in this dressing, such as basil, thyme, or oregano.
- Serve this dressing on your favorite salad greens, or use it as a marinade for chicken or fish.
Conclusion:
Southern Plantation Dressing is a delicious and versatile dressing that can be used on a variety of salads, vegetables, and proteins. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new dressing to try, give Southern Plantation Dressing a try. You won't be disappointed!
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