NEW YORK, April 3, 2008  /PRNewswire-FirstCall/ — Martha Stewart Living Omnimedia, Inc. has completed the acquisition of Chef Emeril Lagasse’s media and merchandising business. Lagasse retains his restaurant and foundation-related assets. The deal, which was first announced in February 2008, brings together one of the biggest brands in food-related content with MSLO’s well-established expertise in the lifestyle arena. The closing of the deal was announced today on the Emmy-winning daily, nationally syndicated television series, The Martha Stewart Show.

(Photo:  http://www.newscom.com/cgi-bin/prnh/20080403/NYTH084 )

Under the terms of the deal, MSLO has acquired the rights to the Emeril Lagasse franchise, including television programming, cookbooks, emerils.com website, and licensed kitchen and food products.

“We are  delighted to have finalized this transaction and to welcome Emeril to the MSLO family. This acquisition is strategically important to our company as we continue to expand and diversify our business and represents a significant opportunity for us going forward. Emeril brings with him a strong and successful brand with superb food-related content and product lines. We look forward to applying our expertise in managing multiplatform lifestyle brands to further build and develop the high-quality Emeril franchise,” said Susan Lyne, President and Chief Executive Officer of MSLO.

The purchase price was $50 million, $45 in cash and $5 million in stock, at closing, and could reach up to $70 million if certain performance targets are realized in 2011 and 2012. MSLO expects the assets to generate adjusted EBITDA of approximately $8 million in the first full year of operation, based on the Emeril business’ non-GAAP financial results.

I still haven’t wrapped my thoughts around this one.  I am just trying to figure out why?  I was under the impression that the Food Network was wanting this deal, but Lagasse said, “No”.  I wonder what he gains and quite frankly what he loses from this deal?

Post from: Blisstree

Martha Finalizes Emeril Deal

Emeril’s new show, Emeril Green, begins airing in June of this year.  As all good chefs, Emeril loves working with fresh ingredients.  Emeril will show you how to shop for and utilize organic foods while keeping it healthy for you and your family.

From Well Fed Network:

The man who once told Bobby Flay “I have my own food pyramid” as he plopped a pound of thick cut bacon into a skillet is turning healthy. Chef and TV icon Emeril Lagasse’s new project is called “Emeril Green” and will air on the eco-friendly network Planet Green (a Discovery Network). The premise is astonishing considering the host’s well publicized love affair with pork fat.

Emeril Green will feature the chef teaming up with organic grocer Whole Foods Market to teach American families how to cook healthy food that is also worthy of the Emeril name. With the trend in American cooking venturing towards organic and sustainable foods who better than America’s favorite chef to help folks navigate the confusing waters of healthy eating. Despite Lagasse’s love for fatty foods he, like all chefs, have an eternal passion for premium ingredients not only because they taste better but because they are better for you.

The series will be there at the beginning of the new eco-lifestyle television network, Planet Green, launching in June 2008. On June 4 at 6pm EST, Planet Green will take over the Discovery Home Channel airwaves for its debut.  

Read more about Emeril’s new show, Emeril Green and read even more about all the programming Planet Green will offer.

Post from: Blisstree

Lagasse, Pork Fat and Going Green

 Yes, you heard it food fans, BAM!!  It seems to happen that quickly.  The executives have made the decision to cancel Emeril Live!  I am dismayed, but sadly not shocked.  The Food Network has been sadly turning to a line-up I am beginning to more than just dislike.  Not only are they showing the very names that built the Food Network the door, but they are also basically telling the loyal food fans to move out of the way for other viewers.

Admittedly, Emeril Live has been airing for 10 years.  That is actually an incredible run for any TV show standard, but to not even give him another show?  As of now, The Essence of Emeril will continue during the day.  They want to reserve the Prime Time slots for what they call entertainment.

From The Business of Television:

Losing new Live episodes comes as Food transitions from being able to rely upon its veteran talents like Lagasse and Mario Batali — who appears on Food’s Iron Chef America but whose Molto Mario has been in reruns for three years—and tries to build up new ones, like Guy Fieri, one winner of its The Next Food Network Star competition. The spiky blond-haired and tattooed Fieri just got a second and third-season pickup from the network for his show Diners, Drive-Ins and Dives.

“Emeril Live has been an incredible journey and a great collaboration between Emeril Lagasse and Food Network for over 10 years,” the network said in a statement released Monday. ”Emeril has been the cornerstone of Food Network’s success and helped to pave the way for chefs on TV. Food Network and Emeril look forward to continuing our long partnership, and Emeril remains an integral part of the Food Network family.”

Hmmmm, this sounds somewhat familiar….have we heard these words before.  Maybe Emeril should compare notes with Mario Batali.

Post from: Blisstree

Emeril Live Is Cancelled!

I have to make some cookies for my son’s preschool class.  They are having a Halloween party.  I went looking for some fun, creepy, yet simple cookies and stumbled across an Emeril Lagasse recipe.

The reviews for these Brain Cookies place their stamp of approval on these fun, creepy treats.  I might be able to get my kids to help and do you remember that potato ricer?  This recipe gives you another, fun use for it.

Brain Cookies with Blood Glaze

Brain Cookies:
2 sticks unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup very finely chopped walnuts, or pecans
1 teaspoon vanilla extract
About 5 drops red food coloring
About 9 drops blue food coloring
Blood Glaze:
2 cups confectioners’ sugar
35 to 40 drops red food coloring
2 to 4 tablespoons milk, as needed for thinning glaze

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside. In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to over-mix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.To make the “blood glaze,” in a small bowl, combine the confectioners’ sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the “blood” onto the cookies and serve either warm or at room temperature.

Post from: Blisstree

Brain Cookies for Halloween

I was watching a recent Emeril Live, the show was a re-run, but I learned that Emeril has a cookbook great for Potlucks:  Emeril’s Potluck: Comfort Food with a Kicked-Up Attitude.

He cooked up some great recipes on the show like a Sausage Stuffed French Bread or wouldn’t you be a hit with an Oven-Braised Osso Buco with Orzo “Risotto”.

The reviews are mixed.  A lot of Emeril fans enjoyed it, but some thought it was a little beneath him and seemed more slated to sell his Emeril merchandise.  Some complain that his recipes call for his spice blends.  The recipes for these are not available in the cookbook, but you can find them at the Food Network site.  Whenever I see spice blends, I just get creative and make my own.

The Amazon editorial review says:

Emeril Lagasse needs no introduction. TV chef par excellence, and author of eight other cookbooks, he’s become something of a one-man industry. Emeril’s Potluck, concerned with “comfort food with a kicked-up attitude,” follows the MO of his other books–easy, attractive recipes (in this case 150-plus of them) presented in a voce that will be reassuring to some, while all-too-familiar to others. If Potluck seems even more mechanically formulaic than the other books, it nonetheless contains many valuable recipes for a full range of dishes and drinks. Among these, Cajun Quiche, Oven-Poached Salmon with a Pink Grapefruit and Tarragon Sauce, and Slow-Cooked Pork Roast with Barbecue Sauce are representative and worthy. The drink section shouldn’t be overlooked and contains recipes for the likes of Milk Shakes for grownups, which include kalúa, and the nonalcoholic mango lassai. Two casserole chapters offer easy treats like Mexican Breakfast Casserole and Risotto and Mushroom Casserole. Desserts like Deep-Dish Banana Pudding with Chocolate Sauce are satisfyingly no-frills. The guiding–perhaps, nominal–idea is that the dishes are perfect for gatherings, picnics, and tailgate parties, but they’re also suitable for everyday enjoyment. Readers should also note that many of the recipes require Emeril’s food products–for which online sources are given, but no descriptions. –Arthur Boehm

I don’t know if it is one of his best, but it may be worth taking a look next time you are in the bookstore and see if it is a cookbook you would like to add to your collection.

Post from: Blisstree

Emeril’s Potluck Party

 I tried another great recipe courtesy of our dear friend Emeril Lagasse this weekend, Beer Brined Grilled Turkey Wings.

I actually used skinless chicken breasts.  You can use any portion or cut of chicken or turkey with this recipe.  It was insanely simple and delicious.  My sister actually made a chicken sandwich using a great French hamburger bun, salad dressing and lettuce.

Beer Brined Grilled Turkey Wings:

Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 8 hours 30 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings
 

4 cups water
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup kosher salt
1/2 cup packed light brown sugar
2 tablespoons Emeril’s Southwest Essence or other Southwest seasoning
1 teaspoon crushed red pepper
1 cup chopped yellow onions
1 lime, sliced thinly
1/4 cup chopped fresh cilantro leaves
2 teaspoons minced garlic
2 (12-ounce) beers
5 pounds turkey wings, separated at the joints, second and third joints only (tips reserved for another use)
3 tablespoons vegetable oil
3 tablespoons Emeril’s Poultry Rub or other poultry seasoning
Bourbon BBQ Sauce, recipe follows
Spicy Garlic Ranch Dressing, recipe follows

 In a large, nonreactive container combine the water, orange juice, lemon juice, lime juice, salt, light brown sugar, Southwest Essenc,e and crushed red pepper and stir until the salt and sugar are completely dissolved. Add the onions, lime slices, cilantro, garlic, and beer and stir gently to combine.Add the chicken wings and position so that they are completely submerged in the brine. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12 hours.

Remove the wings from the refrigerator and discard the brining solution. Pat wings dry with paper towels and set aside to come to room temperature for 30 minutes, covered. Preheat a grill to low.Brush the wings on both sides with the vegetable oil and sprinkle the Poultry Rub evenly over both sides.

Place wings on grill. Grill the wings, turning occasionally to promote even browning, until they are cooked through and the meat begins to pull away from the bones, 45 minutes to 1 hour.

Serve the wings with both sauces. Let cool briefly before serving.

Bourbon BBQ Sauce:
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole-grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon peeled and grated fresh ginger

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

Spicy Garlic Ranch Dressing:
2 heads garlic
1/2 teaspoon olive oil
1 1/2 cups buttermilk
1/2 cup mayonnaise
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon kosher salt
1/2 cup fresh parsley leaves
1/4 cup chopped chives
1/2 teaspoon orange zest

Preheat oven to 350 degrees F. Cut the top 1/2-inch off the head of garlic. Put the garlic in an ovenproof dish and drizzle with oil. Cook until garlic is soft, about 1 hour. Set aside until cool enough to handle. Halve the head of garlic widthwise. Press on the garlic to press out the cloves, and then put the garlic in a blender. Add the buttermilk, mayonnaise, Essence, salt, parsley, chives, and zest and pulse until blended. Cover and refrigerate until ready to use.Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 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.

Yield: 2/3 cup

I used just regular Ranch dressing and pre-cut/prepared chicken breasts to save on time.  If you don’t have all the ingredients for the Essence you can buy it in the store.

Post from: Blisstree

Beer Brined Grilled Turkey Wings

 This past week I was watching Emeril Live.  They had a show dedicated to the release of Disney’s new Pixar movie, Ratatouille.

In case you haven’t heard, Ratatouille is a movie about a rat named Remy, who yearns for good food and dreams of being a chef.

Patton Oswalt, the voice of Remy was on the show and Emeril made some French classics, such as Galette.

Galette is a French term meaning a flat, round cake.  It can be sweet or savory and usually made of puff pastry, by I saw in Wikipedia that even crepes can fall into this category.

From the Joy of Cooking:

Galette is, in fact, a French term signifying a flat round cake that can be either sweet or savory and while this recipe uses puff pastry as a base, they can also be made from yeast risen doughs like broiche, or with a sweet pastry crust.  Like the crusts, the toppings can vary also; ranging from fresh, candied or dried fruits, creams, nuts, and jams for sweet Galettes, with savory ones being topped with an assortment of meats and/or cheeses. 

Emeril’s Galette is made of puff pastry, an almond paste, fruit and a fruit and Cognac glaze.  It is rectangle in shape, because he (and I) used a pre-made puff pastry.  Rectangle or round it works out the same.  It is not that difficult to make and is a delicious way to enjoy the fruits of Summer.

Pictured above was my attempt at the classic.  It wasn’t the prettiest—I had a hard time slicing and pitting the peaches and plums.  The store didn’t have any apricots, but the Galette did not suffer. 

There was six adults and we almost ate the entire thing.  Galettes are usually eaten with Creme Fraiche, but we had a little vanilla ice cream instead.

Emeril Lagasse’s Apricot and Peach Galette with Almond Paste and Creme Fraiche:

Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings

1/2 cup toasted peeled almonds
1/2 cup powdered sugar
1 large egg
1 sheet puff pastry, thawed
2 fresh apricots, pitted and cut into 1/8-inch thick slices
2 fresh plums, pitted and cut into 1/8-inch thick slices
2 fresh peaches, pitted and cut into 1/8-inch thick slices
2 teaspoons sugar
2 tablespoons apricot jam
1/4 cup cognac or brandy Creme Fraiche:
1 cup creme fraiche or sour cream
4 tablespoons sugarPreheat oven to 425 degrees F. In the bowl of a food processor or blender, finely grind the almonds with the sugar to make a paste. Place in a small bowl and mix well with the egg.On a lightly floured surface unfold the pastry and roll into a rectangle about 14 by 9-inches. Transfer to a buttered large baking sheet and spread the almond paste evenly over the bottom, leaving a 1/4-inch border. Fold the dough border over to form an edge. Arrange the apricot, plum and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.Bake until edges are just golden brown, about 20 minutes. Transfer to a wire rack.In a small saucepan combine the jam and cognac and bring to a simmer, stirring, just until the jam is melted. Brush the hot galette with the jam and let sit for 5 minutes before serving.To make the creme fraiche garnish, beat together the creme fraiche with the sugar. Serve with the galette.

One word about the recipe.  It does not tell you to “doc” the puff pastry.  Emeril did this in the show and it is to keep the puff pastry for puffing up too much.  There is a tool, but I just took my fork and poked holes all around like I would to a pie.

This was such a hit, I am making it again for a friends July 4th party a long with the Grilled Ratatouille from the same Emeril Live episode.  I will let you know how it went.

Post from: Blisstree

Emeril’s Apricot and Peach Galette

But mere mention of two of the city’s highest-profile exports – Emeril Lagasse and Ruth’s Chris Steakhouse – still draws venom from New Orleanians who feel scorned and abandoned.

The Ruth’s Chris chain, which laid its roots in New Orleans in 1965, moved its headquarters to Florida within a week after the storm. Its original Broad Street location, behind which founder Ruth Fertel lived until she died in 2002, is closed for good.

For superchef Emeril Lagasse, meanwhile, Katrina’s aftermath was also anything but happy, happy, happy. The most famous TV chef in the world – and most certainly Louisiana’s best-known citizen – was criticized for quickly firing employees at his New Orleans corporate office.

He was also taken to task in a commentary titled “Where’s Emeril?” by Times-Picayune restaurant writer Brett Anderson for failing to even visit the city where he owns three restaurants until months after the storm. The Bam! chef told Anderson that he was preoccupied with a national book tour for his 11th cookbook.

New Orleanians were nonplussed.

“That Lagasse, one of popular culture’s great media masters, took a pass on the chance to put his own mega-celebrity to good use at such an unprecedented moment,” Anderson wrote, “is just one of the many post-Katrina mysteries.”

Post from: Blisstree

Emeril Lagasse Sours New Orleans?

Yes, I know. I’ve been spacing out on you guys lately, but believe it or not, I’ve been sick yet again! However, that doesn’t mean I’m totally out to space when it comes to foodie news. And speaking of space, along with fixing the International Space Station up, NASA astronauts have also been sampling some major muchies in orbit. From Space.com:

Tucked away among the 750 pounds (340 kilograms) of cargo in Atlantis’ middeck lockers are some fresh fruit and vegetables, but no gourmet meals akin to those designed by celebrity chef Emeril Lagasse and launched to the ISS aboard Discovery in July, NASA spokesperson William Jeffs told SPACE.com.