BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.
After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.
Sunday Supper: Dessert edition. Make this for Mom! 🍓
Ponchatoula Strawberry Shortcakes
1 pound fresh strawberries, preferably locally grown, hulled and sliced
1 teaspoon freshly squeezed lemon juice
¼ cup granulated sugar, or more to taste (will depend on the sweetness of the berries)
1 to 1 ½ cups lightly sweetened whipped cream, for serving
4 to 6 storebought (or homemade) shortcakes, for serving
Place the strawberries in a nonreactive mixing bowl and add the lemon juice and sugar. Toss to coat well, then set aside to macerate for at least 10 minutes. Strawberries will release their liquid and form a syrup as the sugar dissolves. When the sugar is completely dissolved, taste the strawberries and add more sugar to taste (if necessary).
Dollop some of the whipped cream onto the shortcakes, top with the strawberries, and then finish with more whipped cream as desired.
Makes 4 to 6 servings
Now that’s a smokin’ Sunday Supper.
Trout Almondine with Brabant Potatoes
Neutral oil, such as canola or vegetable oil, as needed
Four (4- to 6-ounce) speckled trout fillets, skin removed
Essence, to taste, or other Creole seasoning
1 ½ cups all-purpose flour
1 cup sliced almonds
½ cup dry white wine
3 tablespoons Worcestershire Sauce
Juice of one lemon, about 2 tablespoons (seeds removed)
8 tablespoons cold butter, diced
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh parsley leaves
Brabant Potatoes, for serving (optional)
Set a large nonstick sauté pan over medium heat and add enough of the oil to coat the bottom of the pan. Season the fish fillets on both sides with Essence.
Place the flour in a shallow flat baking dish or plate (large enough to accommodate the fillets) and dredge the fillets lightly in the flour so that they’re thoroughly coated on both sides.
When the oil is hot, add the fillets and cook until golden on both sides and fish flakes easily; take care not to overcook, these thin fillets cook quickly! Remove the fish from the pan and set on a paper-towel lined plate; set aside.
Wipe out the skillet and add the almonds, tossing or stirring with a wooden spoon until they’re golden and very fragrant. Add the white wine, lemon juice, and Worcestershire Sauce and cook until the liquid reduces by two-thirds. Add the butter and stir constantly until the butter is incorporated and the sauce is thickened and velvety; do not allow the sauce to boil or it will break. Season with salt and pepper to taste. Remove from the heat and stir in the parsley.
Serve the fillets, over Brabant Potatoes if desired, with the sauce spooned over the fish.
Yield: 4 servings
