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It's great to have friends over for dinner. But what if it's your weekly church group and the Sunday Roast Chicken has made too many appearances. Ray has a high-powered Army job that he balances out with a love of cooking. To relieve stress, he hosts dinner every Sunday night for his church group and needs exciting, original dishes. We'll help him with some crowd pleasing recipes like Cola-Braised Pot Roast with Vegetables, tender and crispy Oven Roasted Root Vegetables, an updated classic Iceberg Lettuce Salad With Bacony-Ranch Dressing and a home style Peaches and Cream Bread Pudding for dessert.
TIPS:
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How to Use Everything:
- Save vegetable tops and peels for making stock
- Use Tops of Herbs for Garnish, Stems for Stock
- Use the bones from roasted chicken for stock
- Use the bones from a boned-out leg of lamb as a roasting rack
- Use shrimp shells for stock
- Use carrots and celery stocks as roasting rack..then make gravy in the pan
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Why is Cola a Tenderizer?
- Citric Acid in the Cola tenderizes meat
- Also makes a fabulous gravy
- Experiment using diet colas, but keep in mind that long cooking times at high temperatures can turn diet colas bitter
Recipes featured on this episode:
Emeril's Cola-Braised Pot Roast With Vegetables
Emeril's Oven Roasted Root Vegetables
Emeril's Iceberg Lettuce Salad With Bacony-Ranch Dressing
Emeril's Peaches and Cream Bread Pudding
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
