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Archive for the ‘Emeril Lagasse’ Category

Spicy Grilled Shrimp

Posted by booksncooks on October 29, 2009

This is a favorite appetizer of ours (the photo doesn’t do it justice at all!). We’ll serve this both warm or cold (grill and keep warm in the oven, if you prefer).

Spicy Grilled Shimp

Source: Emeril Lagasse’s Spicy Barbecued Shrimp Skewers


  • 1/4 c. vegetable or olive oil
  • 1 Tbs. minced garlic
  • 1 Tbs. fresh thyme
  • 1 jalapeno, seeded and minced
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. light brown sugar or honey (I’ve made it with both)
  • 1 tsp. ground cumin
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. red pepper flakes
  • 1 lime, juiced
  • 2 lbs. large shrimp, peeled


If using bamboo skewers during grilling, soak skewers for 30 minutes, prior to threading the shrimp. We have also skipped the skewering and put shrimp directly on grill.

In a large sealable baggie, combine all ingredients except for the shrimp. Once combined, add shrimp and toss to coat. I let the shrimp sit in marinade for an hour or more, but the original recipe says “while you prepare the grill.”

Grill shrimp / shrimp skewers until pink and lightly charred on both sides, about 3 minutes per side.

Serve warm or cold.

Posted in Appetizers, Emeril Lagasse, Seafood | Leave a Comment »

Potato Leek Soup

Posted by booksncooks on October 27, 2009

Potato Leek Soup

Potato Leek Soup

Adapted from recipes by Food Network’s Emeril Lagasse and Robert Irvine (Oct 2009)

Let me preface this with: I have never had potato leek soup before, so have no idea what it’s supposed to taste like. A good friend and I tried this one out over the weekend and really enjoyed the light flavor. If you’d like additional flavor, add sautéed pancetta (per Emeril’s suggestion), additional thyme (per Irvine’s recipe), or another herb.


  • 1½ c. onions, diced
  • 1¾ c. leeks, sliced thinly (we used 18 home-grown leeks, which are smaller than store-bought leeks); more for garnish, if desired
  • 4 c. diced potatoes; more for garnish, if desired
  • 2 quarts chicken stock
  • 2-3 Tbs. olive oil
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 1/8 c. whole milk
  • 1½ tsp. dried thyme
  • 1 tsp. pepper
  • Sprinkle of salt


Directions: Oct 2009 Potato Leek Soup 6

Sauté onions and leeks in olive oil until translucent, about 2 minutes. Add butter. When melted, add flour and stir. Whisk in chicken stock. Add wine, whole milk, and potatoes. Season with thyme, salt, and pepper, to taste. Simmer, and cook until potatoes are soft, about 15 minutes. Blend with an immersion mixer to desired consistency.

Garnish with lightly fried potatoes and/or leeks, as Emeril suggested, or homemade croutons.

Serve with fresh bread.

Yields 4-5 servings.

Posted in Emeril Lagasse, Soups | Leave a Comment »