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Emeril Green Episode: Answers to a Complex Problem

with Billy Wolfe

Sun Mar 15, 2009 04:00 PM ET

billy wolfe photo


Planet Green

What do you do when you're an active college student, and have to deal with an allergy tothe very food that fuels your passion? Billy, an exceptional athlete and student, has an allergy to complex carbs. He's tired of never having a complete meal, and wants Emeril to teach him to make a full BBQ menu without complex carbs.

We'll help Billy with his complex problem by giving him his own version of BBQ, with Billy's Baby Back Ribs With Mango Barbecue Sauce, Oven BBQ Chicken with Mole Sauce a delicious Black Eyed Pea Salad and Sautéed Cucumbers With Mint.

TIPS:

  • Keep your nuts in an airtight container in the freezer or refrigerator to prevent spoilage.

  • Peppers area great source of Vitamin A, C, Iron, Potassium and are rich in antioxidants.

  • Chilies boost your metabolism and help you lose weight.

Recipes featured on this episode:
Emeril's Billy’s Baby Back Ribs With Mango Barbecue Sauce
Emeril's Oven BBQ Chicken with Mole Sauce
Emeril's Black Eyed Pea Salad
Emeril's Sauteed Cucumbers With Mint
Emeril's Amaranth with Basil and Olive Oil

Emeril Green Recipe Archive

Checkout the Planet Green Schedule to catch this episode of Emeril Green.

Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto

 
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show schedule

Tuesday, November 24 / 10:00am

Planet Green

Episode 77: A Local Thanksgiving

Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.

Tuesday, November 24 / 12:00pm

Planet Green

Episode 58: Liquid Gold

Chef Emeril visits McEvoy Olive Oil a company that has been using wind power and farming organically for years and as a result, their olive oil has a clean and distinct flavor recognized by chefs all over the world.

Tuesday, November 24 / 12:30pm

Planet Green

Episode 59: Meat Medley

Chef Emeril visits Duskie and John Estes, the duo run two restaurants that source humanely raised meat paired with vegetables from the restaurant's own garden in order to create fresh dishes their customers adore.

 
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