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Emeril Episode: Not About Chicken Anymore
with Keysha Gamor
and expert Jerry Schultz
Is your chicken under-seasoned and over-cooked? Are you stuck in vegetable rut? So many people today say they are tired of the same old chicken and broccoli. So we ask: do you want to get excited about chicken and vegetables again? Well, do you?
Today we meet Keysha, who admits that she's chicken when it comes to cooking chicken. We'll build her confidence with an easy Stuffed Chicken Cordon Blue. Then spice it up with Filipino Style Adobo Chicken Thighs over Aromatic Jasmine Rice. Then introduce her to Asian flavors with Chicken with Eggplant And Long Beans and a cool Edamame Salad.
TIPS:
How to tell when a chicken breast is done:
- The thickest part turns from pink to white.
- Press lightly with your finger. As soon as it feels springy instead of squishy, it's done.
- Take off the heat immediately to keep from overcooking.
- The internal temperature should reach 175 degrees on a meat thermometer.
How to keep eggplant from tasting bitter or absorbing too much oil:
- Slice your eggplant and sprinkle lightly with coarse salt.
- Let drain in a colander or on paper towels for 30 minutes.
- Pat slices dry with paper towels to remove excess salt and moisture.
- Use as desired.
Recipes featured on this episode:
Emeril's Stuffed Chicken Cordon Blue
Emeril's Filipino Style Adobo Chicken Thighs
Emeril's Aromatic Jasmine Rice
Emeril's Chicken with Eggplant And Long Beans In Spicy Garlic Sauce
Emeril's Edamame Salad
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
