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Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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Emeril Turns Lyonnaise Salad Into Kicked-Up Sandwich [Recipes Lost & Found]

Posted Nov 4, 2012 by Jeff Houck

Updated Nov 4, 2012 at 11:07 AM

T1104_RLF


With the hectic holidays just ahead, a sandwich makes a great meal when time is an issue.

A great sandwich, well, that’s worth taking the time to make and enjoy.

Chef Emeril Lagasse filled a book with a great batch of hands-only food with his latest publication, “Emeril’s Kicked-Up Sandwiches: Stacked with Flavor” (William Morrow, $24.99)

My favorite is the Lyonnaise Sandwich. This is because it has a fried egg. And if there is one rule to great cooking, it is this: When in doubt, put an egg on it.

The Lyonnaise, of course, is a classic French salad. Lagasse in this recipe takes the salad apart and turns it into an open-faced sandwich with bacon, eggs and frisee lettuce.

What’s not to love?

You don’t have to make the herbed aioli to go with it, but you won’t get all of the delicious, herby flavor if you pass on making the sauce.

Whipped cheesecake recipe

Patricia Fagan of South Daytona wrote a while ago looking for a recipe for whipped cheesecake pie served in the ‘70s by Morrison’s Cafeteria.

Reader Anthony Pajak writes with a version of his own.

“This dessert was requested at every family event my mother, Mary, attended,” Pajak writes. “At times, she would make at least three so there was enough to go around.”

Mac and cheese found

You may remember that Lisa Doucet wrote a while back — possibly during the Eisenhower administration — saying she wanted to recreate the recipe for the NYOMC (Not your ordinary Mac ‘N’ Cheese) served at J. Alexander’s in Tampa.

Cecelia Burnett of Tampa saw Lisa’s request.

“It started to bug me, because I remember having a copy of a recipe with the same name,” Cecelia writes.

She began looking through the collection of recipes she keeps and found the recipe from J. Alexander’s.

“I hope this is the recipe she was looking for,” Cecelia writes.

Leftover requests

Beth Mainello of Tampa wants to make the salad dressing that was made tableside at Tio Pepe’s restaurant in Clearwater. She also wants to know what type of lettuce was used.

Sheri Godwin wants to make London broil like the Turf restaurant in downtown Tampa made back in the ‘70s.

Robin Rogoff wants to make the recipe for Circles Bistro’s chicken Marsala with rice pilaf.

Susan Stevens wants to make the spaghetti sauce and salad dressing recipes served at the now-closed Gus’ Italian restaurants in Tampa.

Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.

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T1104_RLFLyonnaise Sandwich

Serves 4 to 8

1 bunch frisee lettuce, washed and roughly chopped
1 pound applewood smoked bacon, cooked and crumbled into bite-size pieces
1 cup Dijon Vinaigrette, (see additional recipe)
¼ teaspoon sea salt or kosher salt, plus more for seasoning
Freshly ground black pepper, to taste
2 tablespoons salted butter
8 large eggs
8 slices crusty rustic bread, such as peasant bread or artisanal wheat bread, toasted
1 cup Herbed Aioli, (see additional recipe)

In a large mixing bowl, toss the frisee and the crumbled bacon with the Dijon Vinaigrette to taste and season with the ¼ teaspoon salt and pepper to taste.

In a large nonstick sauté pan, melt the butter over medium heat. Once butter has melted, increase the heat to high, crack 2 of the eggs into the hot sauté pan, and season lightly with salt and pepper. Fry the eggs for 2 to 3 minutes, or until the yolk has almost set. (Cook the egg for less time for a runnier yolk.) Set the fried eggs aside on a plate. Repeat with the remaining eggs.

Spread 1 tablespoon of the Herbed Aioli onto each slice of the toasted bread, divide the frisee among the 8 sandwiches, and top each with an egg.

Drizzle each sandwich with some of the remaining vinaigrette and serve immediately.

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Dijon Vinaigrette

¼ cup red wine vinegar
¼ minced shallot
2 tablespoons whole-grain Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup olive oil
¼ cup extra-virgin olive oil

Combine vinegar, shallot, mustard, garlic, salt and pepper in a blender and process for 45 seconds. While the blender is still running, slowly add the olive oils in a thin, steady stream, processing until the vinaigrette is emulsified.

The vinaigrette can be stored in a nonreactive airtight container in the refrigerator up to 1 week.

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Herbed Aioli

1 large egg, at room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon freshly ground white pepper
1 teaspoon chopped fresh tarragon leaves
1 teaspoon chopped fresh chervil leaves
1 teaspoon snipped fresh chives
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh basil leaves
1 cup olive oil

In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, salt, pepper, tarragon, chervil, chives, parsley and basil. Process for 1 minute or until the herbs are pureed. While the motor is running, slowly add the olive oil in a thin, steady stream and blend until the mixture is thick. Use immediately or store, covered, in the refrigerator for up to 3 days.

*

NYOMC (Not Your Ordinary Mac ‘N’ Cheese)
½ box macaroni
1 cup Velveeta Cheese, cubed, chunk or sauce
½ cup milk
1 stick of butter
1 cup sour cream or cream cheese
1 tablespoon Tabasco sauce
2 teaspoons garlic powder
1 egg, beaten
2 cups extra sharp cheddar cheese, grated
Salt and black pepper

Cook macaroni to al dente stage. Do not cook it completely or the result will be mush. Drain and return to the pan while still hot.

Add the remaining ingredients except the egg and cheddar cheese. Stir to coat as the cheese melts.

Add egg and 1 cup of the cheddar cheese. Taste and add any extra salt, pepper, garlic or Tabasco as needed.

Pour into a 9x9-inch casserole dish. Bake in a 350-degree oven for 40 minutes or until bubbling.

Top with remaining cheese and return to oven to melt and crisp the top slightly.

*

Whipped Cheesecake Pie

For the crust:
20 graham crackers, ground fine
2 teaspoons sugar
¼ cup melted butter
Mix all ingredients and press in bottom of 9x13 inch pan (save 3 tablespoons for topping). Bake crust 8 minutes at 350 degrees. Cool completely
For the filling:
1 small box lemon Jell-O.
1 cup boiling water
1 12-ounce can evaporated milk, well chilled
1 8-ounce package cream cheese, softened
½ cup sugar
2 teaspoons vanilla
2 teaspoons lemon juice

Mix Jell-O and boiling water. Set aside to cool completely (but not jelled). Whip milk until whipping cream texture. Blend in cooled Jell-O and beat until frothy. In separate bowl, beat cream cheese, sugar, vanilla and lemon juice until smooth. Combine cheese mixture with milk and Jell-O mixture, whip until blended. Pour on cooled crust, sprinkle with reserved crumbs and refrigerate several hours or overnight.


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