Emeril Live Baked, Not Fried

[Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] wow [Music] [Applause] oh it's going to be a big one tonight hilda how's everybody doing all right beautiful day here in new york city boy have we got an interesting show for you wait till you see what we got coming to you i'm gonna show you tonight how to get that crispy thing you know when you fry things how it gets nice and crispy don't you love the taste of that crispy like potatoes and fried chicken huh huh well tonight we're going to show you how to do that but using your oven oh yeah babe it's baked not fried baked don't every now and then you feel baked not fried i'm gonna make some baked jalapeno poppers we're gonna show you that oh yeah tasty with that non-alcoholic beer i'm gonna do that by using a special breadcrumb a japanese breadcrumb that i'm going to show you and then you love fried potatoes right i'm going to show you how to do it in the oven we're going to do a crispy potato and sweet potato i'm going to make this delicious bacon dip and then i'm gonna use nuts and we're gonna do this nut crusted oven fried chicken but it's not really fried it's oven because it's baked not fried oh and guess what else we got doc dibs in the mla van in the house oh yeah babe it's baked not fried right here on emerald live [Music] [Applause] [Music] oh yeah how you guys doing you're over here by all the fried stuff huh just uh look at this donuts fried potato chips fried egg rolls fried hey i kind of like the fried thing but i thought it would be a very interesting challenge to just kind of see how we could get those textures it's really you know it's the textures that really kind of get us craving certain things it's not just so much the taste buds but the textures of certain things so one of these things that you have fried are these sort of jalapeno poppers have you ever had them kind of stuff good with beer you know sunday football baseball a lot of beer but um how do you get that texture so um for this particular dish what we're going to do is we're going to use a japanese-style breadcrumb called panko see this how fine it's not really fine there's a texture to it and used in a lot of japanese restaurants and cooking it's really wonderful we use it a lot in the restaurant so we're going to kind of make a little breading by using not only the bread crumbs we're going to use a little egg make a little egg wash see when you make an egg wash and it gets stick like that you can either thin it down with a little milk or you can even use a little bit of water and then i've got flour as well as traditional breading except we're going to use that japanese bread crumb now i don't know where you get your crumbs where i get mine they don't come seasoned take a little essence a little flour chickens they don't come seasoned now there's that i'm going to make a filling and what we're going to do is we're going to take a jalapeno take the stem off we're going to just cut it in half where all the heat of a chili pepper is in any kind of chili pepper is in this membrane people think that it's all in the seeds but it's in this membrane that's close to the pepper that has all the viscosity of the heat viscosity okay so if you want to ever remove some of the heat what you can very easily do sort of on an angle is remove the membrane from the pepper and you remove the heat you take all of that out right there see now obviously when you're working with chili's like i'm doing right now it'd be a good idea to wash your hands when you're done a few times you know don't go picking your nose or anything like that you'll be you'll be in bad bad trouble i'll tell you that hate when that happens doc me too so now we got the seeds and the membrane out yeah don't be touching like your ear or anything like that you know what i mean oh yeah can feel the love huh gonna take some cream cheese that's been out at room temperature soften that up we're gonna mix it with some jack cheese a little cumin or cumanos little cayenne oh yeah babe a little salt everything go right over there doc yeah was that the guica going off no i think jay plays something under my seat you know jay the cameraman okay doc at this point particular point in time i would say what it is but i'm going over i'm not even going there right now please don't just gonna stay right over here okay messing around with my little poppers no problem so what we're gonna do folks is this we're gonna make this filling sorry doc oh boy is this the end of the show okay so i know babe what we're gonna do now is we're gonna just sort of take that filling and fill these little poppers up okay [Laughter] god maybe it's time to go on a little commercial break you know when we come back doc and i will still be here stick around [Music] [Music] doc gibbs in the emerald lab man yeah welcome back everybody emily gossi here and it's bait not fried tonight here on emerald live and uh these jalapeno poppers want to stuff up those cheese mixture then basically folks what you do is we'll just bread these with some of that seasoned flour without losing the filling it's like going to the dentist and then we'll just sort of roll them gingerly right inside of the egg wash and then inside of the japanese breadcrumbs that have been seasoned and then basically now with a little oil and what do i mean by a little oil we'll just kind of get a little olive oil like this and just mostly for the bottom just a little bit like that 350 degrees pop them in the oven it'll take about a half an hour so put those in the oven and we'll come back to them jalapeno poppers coming up now i've got this um some people don't know what this gadget is it's a mandolin not the one that you would play with strings it's cooking mandolin but basically you can adjust this blade does all kinds of wonderful things and instead of just using a typical french knife you can control the slice as i'm going to show you here now this thing is very sharp so you want to be sure they even have it with a guide or a glide that you can put it in but let me show you what it does is it makes these wonderful slices on potatoes different vegetables now what we'll do is this you want to take some olive oil canola oil would work we're going to brush the bottom of a pan and then what we'll do is we'll start layering these potatoes and we'll make these chips that are baked not fried because that's what we're doing tonight so just kind of keep them a little bit separate and i've also not only done these with just a regular kind of out of idaho or starch potato but i've also done the same thing with sweet potato but you can't mix them same thing oil the bottom or the pan and what we're going to do is basically go back and just sort of do a little oil again on the top and then of course what you want to do is season them great snack now i've got these here got a little bit of salt so we'll season these guys then i have the sweet potatoes that i've done the same thing too okay we'll put these in the oven about 375 degrees put those in there they don't take long maybe 10 or 15 minutes flashback this is what the poppers look like after 30 minutes in the oven see that crust but yet the cheese hasn't had time to get all gooey and oozy and all that sort of thing and i just serve them real simple maybe a little bit of a little chive maybe and a few poppers see they're still crispy and there you have it oh boy they have it folks a little jalapeno poppers baked baked not fried okay so let's put this in here too get a few more now what i'm going to show you is this incredible dip that's so simple you can uh use it beside for regular chips you can also use it for lots of other things crisp up some bacon how can it be bad right and then chop up your bacon into pretty small pieces so crisp up your bacon let it get fairly cool and then chop it up now beside that again cream cheese gonna fairly get it good and soft again sour cream oh yeah now you can basically put that on a bumper and it would taste good right some horseradish this is the prepared horseradish not the milky kind which is going to give it a little bit of spice as well the juice of half a lemon some fresh chives sounds like we should be putting this on a baked potato right because that would be baked not fried so now we'll mix those ingredients up and we'll fold our chopped bacon right in here and now this will be oh yeah look at this huh put a little bit of that between some toast then we could bake it not fried sounds good when we come back i'm going to show you how to kick it up a notch so stick around don't touch that [Applause] dog me [Music] hey doc gibbs in the mli band got the unbelievable cliff on keyboards glossing on louis on the horns mr petty on drums and doc yes so uh what we're gonna do now those uh chips don't take long like the poppers didn't take that long not quite as long for the chips as the poppers poppers with 30 minutes these are going to be roughly about 15 to 20 minutes for the chips now you might think that that just is boring as we put our baking dip in a little side bowl getting ready do a little eating oh yeah baby so now we got the bacon dip let me show you what we're going to do for the white potato i'm gonna take a little bit of lemon zest from my little zester here okay i'm gonna take rosemary salt [Music] pepper a little more salt and i'm gonna make this little little spice blend here see that salt pepper lemon zest rosemary be good on chicken too and this one here for the sweet potato i'm gonna take the orange zest i'm gonna have a little sugar some cinnamon a little ginger a little allspice tiny bit of allspice tiny bit and this is when you can take your nutmeg out of the house i'm free and a little fresh grated nutmeg now take that mixture we'll mix it up orange cinnamon nutmeg little allspice sugar sounds good to me that going good on chicken too now when the taters are crispy [Applause] baked not fried it's amazing what you could do so we'll take these now put them in a bowl you with me so far and we'll take the sweet ones they seem to have a little more moisture than the uh regular potato well we'll take these out anyhow the air will crispen them up a little bit too now here's what we're going to do we're going to take the sweet potato take our mixture like that and we'll toss these up you should smell us it smells it's kind of smelling like christmas something about those smells smell that now what we'll do is well all right take that side over there with that wonderful seasoned yeah why waste it right then we'll take that the lemon rosemary mixture salt and pepper smell good huh we'll toss those in here with that mixture ah see you just kind of dip it like that get a little bit of that mixture try that uh-huh huh they think we just baked them huh not bad huh don't worry guys i'm coming there you have it baked not fried chips with bacon dressing thank you doc dinner bella's try a sweet one try a sweet one there all right we got crispy chips with bacon dipping sauce baked not fried when we come back another notch stick [Applause] around [Music] [Music] hey now doc gibbs in the mli band yeah yeah yeah welcome back hey folks if you're just joining us shame on you i'm emma lagasse and tonight it's baked not fried that's exactly what we're doing here baked sweet potato and regular potato chips with bacon dip jalapeno poppers and now uh this is a favorite one for the kids i'm gonna do some chicken fingers or chicken whatever you call those nugget things but um we're going to kick them up a few notches watch this first we're going to make a crust i'm going to take pecans yeah pecans pecans are for truck drivers pecans you make pies with i don't know why that came out anyhow never know what's going i think it's baked not fried that's what it is all right so we're going to uh make a little crust and then we're going to season our little crust with some essence because i don't know where your crust comes from but my crust doesn't come season the audience is having a serious effect on me tonight all right we got the crust now let me show you the other interesting thing that we're going to do the finer you let it go the finer the crust will be i don't think that you should go too long and this is one of those great dishes the kids like not fried it's baked you know that sort of thing so you got the crust now what we're going to do we're going to take a couple of eggs and instead of using the traditional milk aren't those good cold huh frozen don't tell anybody they'll all be doing that oh yeah babe instead of using the traditional milk or a little bit of water for this take a little bit of olive oil now little essence in there [Music] it almost like emulsifies like you're gonna make a dressing right like if you put the eggs if you didn't have egg and you added the oil then you'd have like a vinaigrette right but if you add the egg and then you add the oil then you have an emulsion dressing so we're going to season these little you know i just took the breast in oh yeah then we season them dip them inside the egg well you know the big thing is when you're working with chicken right i've rinsed this about four times already under cold water then of course now i got to clean the cutting board you know wash the hands five times you know you know the story now kids can help with this in the crust look at how simple that is huh shake off the exes [Music] wouldn't you like to be jumping in a pile of nuts god it's a new amusement park let me go down there and tell my friends at universal anyhow 375 degrees you can kick it up to 400 too get them a little crispier so we'll put them in the oven quick little sauce i take this creole mustard it's like a grain mustard the whole grain mustard it's got a little spice to it mayonnaise creole mustard and then as much honey as you like you want it sweeter you can add that much or you can add it all if you like it sweeter okay the honey will instantly get in there makes a fantastic simple easy dipping sauce look at this okay so now the kids are all happy got real chicken don't get me started i'm already in enough trouble all right so we got the dipping sauce this took about 25-30 minutes see and they're they're still pretty light they're not heavy they're really light the nutty flavor so what we'll do is we'll put a little bit of that creole mustard dipping sauce [Music] a little parsley maybe some chives certainly a little essence a few chicken nuggets some baked chips and you have baked chicken fingers not fried that's right when we come back folks oh have i got a surprise for you stick around we'll be right back [Music] so [Music] so [Music] [Music] got kept in the mri band folks got a few chicken fingers they give you anything to eat those with no fingers oh okay here you go thank you you're welcome you're using the fingers i like your style hey folks give it up for the doc dibs in the mli band huh [Music] [Applause] [Music] [Applause] [Music] [Applause] louis teddy on drums and doc gibbs yes indeed welcome back folks yes indeed welcome back hey it's bait at least we got that out of our system huh you know one of the great things that you can really bake i actually every now and then i love to just kind of uh you know i eat them with pork chops i eat them with steaks there's nothing better than a great sweet potato you know and isn't it amazing like when you take this little guy and you wash them a little bit and they're on that buster diet too you know that you know you're not supposed to eat anything white trying to shrink shrink the kids you know any rhoda they say worse things on okay so getting back to the sweet potatoes not only are they great with savory dishes but it's i'm just always amazed like when you bake them you know they kind of get start getting soft and then they do that amazing that amazing thing in the oven right you ever notice that they kind of you know i i will usually like prick a little hole or knife a little hole in them but then they get that sugary you know it starts oozing out of that thing i don't know maybe it's just me i i but what i like to do take the skin off then what you can do is a lot of things with these guys you can mash them and have maybe a little bourbon and you can have a little bourbon mash sweet potatoes goes good you can dice them you can just add butter to this and hey happy happy but one of the great things about this stuff also is that you can mash them and they make incredible desserts like sweet potato pecan pie i know it works for me but let me show you a little dessert that we can also bake okay i take the sweet potatoes and i mash them down with a little potato masher and as they start getting mashed then i add a little bit of cane syrup this is a steamed cane syrup 100 you know that pure stuff oh yeah babe yeah no preservatives well all right finally it's a shame doc anyhow a little egg cinnamon which is a fantastic match a little bit of nutmeg that we grated and then we'll mash all of that together so this would be a great filling for that pie or whatever but what i do makes a great dessert you can do these the day before i make sort of these little i don't know empanadas whatever you want to call them wontons little i call them hand pies because you can hold them in your hand and you know doesn't that sound like a good name to you hand pie all right so if you want to kick up your sweet potatoes a little bit so now we got a great filling just use a spoon and instead of hand pies what you can have is just spoon pies you see now i made a simple one two three pie dough but i instead of using all shortening i cut it half shortening and half butter instead of just all shortening okay still gonna get the flake my uh little tip for you is that um you wrap this up even make this the day before wrap it up it's better if you keep it in the ice box for at least a couple get it good and cold couple hours like i said the day before take it out 10 15 minutes then you roll it out to about oh less than an eighth see how thick this is it's about an eighth of a thickness right we'll take that out now and then what we'll do make sure it's rolled good one last time little flour so it doesn't stick and you don't want to work it too too much okay because that's what really makes pie dough tough and then you can use a plate and a knife and go around it if you don't have one of these i just got one of these cutters and what we're going to do is we're going to kind of make these little circles you see now basically what i do from here as i take some of the filling can you see that now you can take some of the filling now you don't want to put too much folks because you don't want it to ooze out fold it over and then with your hand or with a fork you want to crimp it okay now if it starts oozing like that it's not going to close so you want to take that away and then what i generally do if you don't want to take any chances is you can always use sort of a fork like this and you can just sort of crimp it you see that so they're like i call them hand pies or you can call them empanadas or call them whatever you want now we're gonna brush these with some butter that i've melted down we're going to bake them in the oven 375 degrees when we come back i'm going to show you a quick and easy fun sauce with this for our sweet potato hand pies stick around we'll be right back [Music] [Music] [Music] welcome back yes indeed hey look folks you're probably always wondering what you can do with all those jams and jellies you got wasting away in your kitchen i'll show you real quick we're going to use a little bit of orange and this one right here was pretty interesting that we found a little ginger okay then what we'll do is i have some caramelized ginger we'll add a little bit of that in there and then i figured hey why not kick it up a notch add a little rum right add a little rum in there whatever kind of brandy you have just kind of work it in there now 375 degrees about 20-25 minutes and those hand pies you can either serve them just like that by hand or watch this if you want to get fancy you just kind of bam bam bam bam just a little you know like that or you can see i mean is it you know that's you know yeah then what we'll do is we'll just take that little sauce that we made see yeah now it's now it's turned fancy right see we have a little sauce we get a little bit of mint we add a little mint there then we take the old little hand pie and turn it into a little bam just like that there you have it folks it's baked not thrived i was i was saying to my friends here it's unbelievable how our palate and how our mouths are trained about fried but it really is tasty baked too hey i'm emma lagasse i want to thank you for joining me tonight see you tomorrow everybody [Music] you

Channel: ClappingAmericans

Views: 19,705

Rating: 4.9322033 out of 5

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Id: AOMZePOpg4o

Length: 41min 39sec (2499 seconds)

Published: Mon Nov 16 2020