A retired Vegas Showgirl walks into a bar…….

Poulet Tchoupitoulas!

Pronounced (poo-lay) (chop-i-too-lus): it’s much sexier when Emeril says it.  That is my holiday food project for today, Sunday: my much needed day off from the brewhouse. 
 
I was initially introduced to this recipe by way of the movie “Last Holiday” starring Queen Latifah.  Brewhouse Nikki lent me her dvd and everytime the movie reappears on TBS, I must watch it.  The movie is about a woman stuck in a routine job of cookware sales.  She finds happiness in simple actions of kindness that her corporate job does not appreciate or desire: the act of cooking for others.  When misdiagnosed with an impending incurable disease she blows every cent of her responsible life savings on good food and life changing experiences.
 
The wonderfully extravagant scenes are set at a 5-star hotel in Prague during the holiday season.  The plot is a tad predictable but the movie is well worth the netflix rental price.  Anyhow,
 
The brewhouse is a stressful environment these days and my ‘sinking’ waitressing dreams are proof I am not letting the job roll off my shoulders as easily as I would like.
 
I realized I have not cooked.  And when I say cooked, I mean I have not created a proper rub or sauce or truly ‘built’ and entree in some time.  Much like the movie’s main character Georgia Byrd, I find peace within the kitchen (or more so with the manipulation of knives, I’m sure it has something to do with the of handling sharp and potentially deadly instruments).  kidding.  anyhow.
 
Today I will create roast chicken with a signature Emeril rub served over cornbread pudding with bacon wilted greens.  sigh.  It will take me several hours to accomplish this.  bring it on.  I will sip wine while I do so.  score.  I will enjoy all the day’s football games playing while I work with chicken and rubs and knives.  yes! 
 
I feel the stress of my week slipping off my shoulders just mentioning it…
 
Emeril Lagasse’s Poulet Tchoupitoulas
 
Ingredients
  • 3 tablespoons unsalted butter
  • 3 cups julienned yellow onions
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons salt
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 1/2 pound ground andouille or other smoked sausage
  • 1 tablespoon chopped garlic
  • 1 ear sweet corn, kernels removed from the cob
  • 5 eggs
  • 2 cups heavy cream
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 4 cups cubed crusty bread
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup Essence, recipe follows
  • 1/2 cup vegetable oil, plus more for pan
  • 2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed
  • Southern Cooked Greens, recipe follows

Directions

Preheat the oven to 350 degrees F.

 Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.

 In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.

 In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.

 To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.

Emeril’s ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika2 tablespoons salt                                                                                                                                                 2 tablespoons garlic powder                                                                                                                                                                                  1 tablespoon black pepper                                                                                                                                                                                       1 tablespoon onion powder                                                                                                                                                                                    1 tablespoon cayenne pepper                                                                                                                                                                                1 tablespoon dried oregano                                                                                                                                                                                    1 tablespoon dried thyme.  Combine all ingredients thoroughly.

Southern Cooked Greens:

1/4 pound chopped bacon                                                                                                                                                                                                                                1 1/2 cups chopped yellow onions                                                                                                                                                                                                                        Salt,  Freshly ground pepper,  Cayenne pepper                                                                                                                                               1/4 cup firmly packed light brown sugar                                                                                                                                                          1 tablespoons minced shallots                                                                                                                                                                              2 teaspoons minced garlic                                                                                                                                                                                      3 cups water                                                                                                                                                                                                                  2 tablespoons rice wine vinegar                                                                                                                                                                           3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

 In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.

 Yield: 4 servings

Recipe adapted from Emeril’s TV Dinners by Emeril Lagasse, William and Morrow, 1998.

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  1. Pingback: Quick Update « Once Upon a Brewhouse

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