Planet Green
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You know, healthy competition brings out the best in all of us. It?s that desire to win that drives us to cross the finish line first. Today we?ll meet Helynn Nelson. She?s great at everything except cooking. Her husband, on the other hand, can make a gourmet meal out of beans and boudin. Helynn?s competitive nature won?t allow her to settle for second place, even in the kitchen.
So, can we take a novice in the kitchen and up her game with dishes like Oysters with Hot Sauce Sorbet and Snapper Wrapped in Banana Leaves? Let?s find out.
TIPS:
- Chilling oysters in the freezer for an hour or longer makes them easier to open
- A great way to use over ripe fruit is to turn it into sorbet.
- Blend a strong flavored cheese with cream cheese to make a flavorful spread to serve with a fruit sorbet
Recipes featured on this episode:
Emeril's Herbed Spice Nuts
Emeril's Oysters on the Half Shell with Emeril's Hot Sauce Sorbet
Emeril's Whole Snapper with Mandarin Oranges, Red Peppers and Sweet Onions Wrapped in Banana Leaves
Emeril's Creole Ribbon Salad With Goat Cheese And Pecans
Emeril's Quick French Lentils
Emeril's Prosecco And Pear Sorbet Float
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
