Emeril Green on Planet Green - On TV

Emeril Green Episode: Behind the Scene with Emeril Green

Mon, 21 Jun 2010 09:22:40 -0500

Emeril's Tips: Selecting and cleaning mussels and clams 1. When selecting mussels and clams, never select ones that are chipped, broken, damage]]>... Read the full story on Planet Green

Emeril Green Episode: Healthy Heart

Mon, 14 Jun 2010 09:01:15 -0500

Emeril's Tips:

Substitute honey for sugar in dressings and sauces. Honey is fantastic for balancing acidic or rich flavors.

Even pancakes can be a healthy choice for a meal (including dinner) if you use buckwheat flour and lots of fresh fruit. Try combining honey and maple syrup for a satisfying top]]>... Read the full story on Planet Green

Emeril Green Episode: Are You Game?

Mon, 07 Jun 2010 18:02:03 -0500

Emeril's Tips:

Try using ground venison in place of ground beef in your chili since it�s lower in fat and leaner than ground beef.

Venison that is humanely harvested from sustainable sources does not have the �gamey� flavor that some people think. In fact, it�s milder ]]>... Read the full story on Planet Green

Emeril Green Episode: Two Super Foodies

Mon, 07 Jun 2010 17:36:41 -0500

Emeril's Tips on Super Foods Tea � Increase mental alertness � Aid in weight loss � Protect the skin from sun damage Garlic � Prevents clogged arteries, � Acts as an ]]>... Read the full story on Planet Green

Emeril Green Episode: Super Scallop Suppers

Mon, 24 May 2010 12:39:32 -0500

Emeril's Tips:

Cast iron skillet: Cast iron sears the scallops quickly, keeping them from overcooking.
Nutrition: Scallops are a good low-fat source of protein and are high in vitamin B.

Recip]]>... Read the full story on Planet Green

Emeril Green Episode: International Vegetarian

Mon, 24 May 2010 12:25:38 -0500
Emeril's Tips:

Traveling to an exotic destination? Bring back ingredients that�ll remind you of your adventures; spices, vacuum-sealed cheeses, and oils are all great bets!

If you�re interested in eating vegetarian fare, make sure you�re getting your protein. Good sources of protein include eggs, cheese, quinoa and beans.

Recipes featured in this episode:
Read the full story on Planet Green

Emeril Green Episode: Sushi on a Budget

Tue, 18 May 2010 13:08:20 -0500
Emeril's Tips � Shop at your local Asian market where you�ll be able to scoop up inexpensive pantry staples like soy sauce, ponzu and nori. � Invest in a rice cooker; they take the guess work out of creating perfect, fluffy rice and what�s more, they can also be used to steam vegetables and fish. Recipes featured in this episode:... Read the full story on Planet Green

Emeril Green Episode: Sustainable Shrimp Farming

Tue, 18 May 2010 12:29:24 -0500
Emeril's Tips on How To Purchase Shrimp: � Most shrimp in the grocery stores are frozen shrimp that has been thawed. � Avoid shrimp that smells of anything other than salt]]>... Read the full story on Planet Green

Emeril Green Episode: Greens and Grains

Mon, 03 May 2010 13:57:16 -0500

Never underestimate the power of a plant-based diet. Increasing the amount of leafy
greens and grains in your diet is good for your health and the environment.

Robin and Eric want more leafy greens and grains in their diet. They're running out of ideas and they want more exciting ways to "Green" up their plates. Emeril reinvents a green salad with Prosciutto Wrapped Baby Red Leaf. Greens and grains combine in Baby Red Russian Kale And Wheatberry Salad Taste spring in a bowl with Grilled Chicken With Spring Vegetables. Cilantro is the star in Emeril's Warm Barley Pepian. Greens and Grains ...simply delicious!

Emeril says: There are great reasons to buy local.
1. Supports local farm families
2. Protects Genetic diversity such as heirloom v]]>... Read the full story on Planet Green

Emeril Green Episode: Souper Girl

Thu, 29 Apr 2010 18:55:15 -0500

Everyday is a good day for soup. Full of fresh vegetables and healthy grains, soup is a
perfect way to bring the farm to the table, one spoonful at a time. Sara runs a vegetarian soup business, but in the summer months, people don't think soup. She wants that to change.

We'll start with the basics of a Homemade Vegetable Stock and use it to make a delicious Brown Bread Soup. For a cool dish on a hot day, try Gazpacho with Carrot Juice or Cold Cucumber Soup. Even fruit makes a tasty appearance as a Spiced Berry Soup with Caramelized Peaches.

Tips: Emeril Says Grow Your Own

Home-grown produce can be eaten minutes after being picked—when it's at its most nutritious.

Don't have a garden? Then s]]>... Read the full story on Planet Green

Emeril Green Episode: Artisan Goat Cheese

Mon, 26 Apr 2010 12:55:46 -0500

There is a trend toward smaller farms creating handmade foods with passion and craftsmanship. At the top of my list is handmade goat cheese. These artisan products are made with fresh, natural, local and organic ingredients - a great base for some great dishes.

First we'll learn how to make Homemade Goat Cheese Ricotta Cheese. We'll use that on Crostinis With Ricotta And Spring Peas. We'll make a seasonal delight, Saut�ed Squash Blossoms With Crab And Goat Cheese Ricotta. Then hot off the grill, Herbed Goat Cheese And Prosciutto Shrimp and Grilled Pizzas With Goat Cheese Herb Pesto.

Tips on handling zucchini blossoms:
- Both the male and female blossoms of winter and summer squash varieties can be used interchangeably.
- The male blossoms app]]>... Read the full story on Planet Green

Emeril Green Episode: Eat Your Way to Five a Day

Mon, 26 Apr 2010 12:55:37 -0500

There's nothing better than fresh produce right off the farm. A diet high in fruits and vegetables can help you lead a healthier life. And when they're this fresh, it's easy to eat your way to five servings a day. Colleen is a registered dietician. Her biggest challenge is getting people to realize the importance of eating enough fruits and vegetables.

We'll make a nutritious and delicious Panzanella Salad With Shallot Vinaigrette. We'll introduce her to Braised Kohlrabi With Fennel And Leeks, and flavor-packed Leek Custard With Smoked Tomatoes. Then a sweet and savory, Grilled Peaches With Blue Cheese And Walnuts.

Emeril's Tips:
What is the recommended amount of servings?
- Vegetables: 1-3 cups, depending primarily on gender,]]>... Read the full story on Planet Green

Emeril Green Episode: Taste of the Bay

Mon, 19 Apr 2010 18:55:34 -0500

Jessie Marsh has been a fixture of the Chesapeake Bay for years, first as a waterman and then as an educator for the Chesapeake Bay Foundation. His commitment to the health and welfare of the sea life within this estuary is tremendously inspiring.

Today, he's joining Chef Emeril and cooking a local feast to remember. They'll dine on Crabmeat Remoulade, sink their teeth into Grilled Rockfish Tacos, crack open some local Oysters and grill up Soft Shell Po'Boys. And no crab dinner would be complete without a traditional Maryland Crab Steam!

Emeril's Tips:

Always check the place of origin when you buy crab. Some containers of jumbo lump or back fin meat travel all the way from Vietnam or even India. When in doubt, it's a good idea to ask]]>... Read the full story on Planet Green

Emeril Green Episode: Manny Oliverez

Mon, 19 Apr 2010 18:55:18 -0500

Manny loves to grill but he's stuck in a rut. What's more, he's unfamiliar with using local, organic and seasonal produce in his menus. And since he's lost over 50 pounds, he needs to focus on keeping it off in a healthy way through eating right.

Chef Emeril will prepare a meal full of fresh veggies and lean proteins that'll keep Manny fit as a fiddle. They'll enjoy grilled pork tenderloin, grilled pita pizzas with goat cheese, lamb chops with fresh asparagus and for dessert, grilled banana splits with low-fat frozen yogurt.

Emeril's Tips:

Grill up lots of veggies and keep them in your fridge in an airtight container for up to a week. They'll make great, low-fat additions to your pastas and salads.

Re]]>... Read the full story on Planet Green

Emeril's Grilled Soft Shell Po'Boy

Mon, 19 Apr 2010 11:55:34 -0500

Ingredients:
8 large soft-shell crabs, cleaned, rinsed, and patted dry
2 tablespoons olive oil
Salt and freshly ground black pepper
4 (7-inch) lengths French or Portuguese bread, cut in half lengthwise
2 tablespoons mayonnaise
8 thin slices ripe tomato
1 cup lettuce leaves
8 dill pickle slices
� cup hot sauce

Method:
Preheat a grill to medium high heat. Place the soft shells crabs, top side down, directly on the grill. Drizzle with olive oil and season with salt and pepper. Cook for 2 minutes per side, or until they turn pink. Remove from the grill and let rest a couple of minutes. To build the po'boy: spread each half of the bread with some mayonnaise, add a layer of tomato, lettuce and]]>... Read the full story on Planet Green

Emeril's Maryland Blue Crab Feast

Mon, 19 Apr 2010 11:55:34 -0500

Ingredients:
4 cups water
2 dozen live blue crabs
1 1/2 cups Old Bay seasoning
1 12-ounce beer, like a pale ale or a pilsner
1/8 cup Kosher salt
1/4 cup cayenne pepper
4 garlic scapes
1 onion, quartered
4 bay leaves

Method:
In the bottom of a very large pot with a tight fitting lid, add the water and half the crabs and sprinkle with half of the Old Bay. Pour the beer over the crabs and add in the salt, cayenne pepper, garlic scapes, onions and bay leaves. Add the remaining crabs and the rest of the seasoning mixture. Steam covered, until crabs turn bright red in color and are cooked through, 20 to 30 minutes.

Yield: 10 to 12 servings, depending on the size of the crabs

Edit]]>... Read the full story on Planet Green

Emeril Green Episode: Fresh Rustic Italian

Mon, 08 Mar 2010 16:57:12 -0500

The key to rustic and satisfying Italian food is to use what's local and in season. Italian cuisine varies by season and region but the one theme that runs throughout the dishes is to use what's native to the area and time of year.

Don loves everything from pasta to pancetta and would like to learn how to cook some of his favorite dishes at home. He knows that some Italian dishes are rich and satisfying, and he'd like to make lighter versions of those same classics.

Emeril's Tips:

Brighten up your pastas dishes with citrus zest and fresh herbs. You won't be adding additional calories but you will be adding flavor and zing.

Try using part-skim ricotta in your dishes. You won't miss the fat, and the text]]>... Read the full story on Planet Green

Emeril Green Episode: Cabbages Ahead

Mon, 01 Mar 2010 10:55:45 -0500

Watching your weight is part of a healthy lifestyle. Eating fresh, seasonal and sustainably is an earth-friendly way to help you reach and keep that goal.

Joe lost forty pounds by learning to cook for himself. He needs easy menu ideas to keep him on track. Joe's Polish-Italian background opens up his recipe box to some exciting dishes. He learns Baba-pleasing Stuffed Cabbage while his Italian side celebrates his Turkey Meatballs. Chicken gets a makeover, cooked In A Basket. And for Asian inspiration, a Soy Glazed Steamed Snapper With Pickled Red Cabbage. Then an
ending kick: Shisito Poppers.

Emeril's Tips on Cabbage

Keeping cabbage cold will keep it fresh and help it retain its vitamin content

To]]>... Read the full story on Planet Green

Emeril Green Episode: Tofu and Tempeh and Seitan, Oh My!

Mon, 22 Feb 2010 10:55:07 -0500

Kinda is a vegetarian and her wife Sara is a confirmed meat eater. Together, they'd like to cook meals that make them both happy, but it's difficult to find the balance between meatless for Kinda and meaty for Sara. In order to make everyone feel satisfied, we're going to make ethnic meals using meat substitutes like tofu, tempeh and seitan which are hearty and delicious.

Let's start with a Thai Curry, dig into a Persian Stew with Tofu, sample a BBQ Tempeh and chow down on a Seitan and Mango Stir Fry. There's even room for dessert: Silken Berry Tofu Shake!

Emeril's Tips:

If you're interested in going vegetarian, try using meat substitutes like tofu, seitan and tempeh. Not only do they have a less of an impact on the environment, they're al]]>... Read the full story on Planet Green

Emeril Green Episode: And Baby Makes Three

Mon, 15 Feb 2010 17:42:56 -0500

Knowing what's in your food and where it comes from is never more important than when you're feeding the newest and littlest member of your family. Making sure that baby starts out right begins with making sure Mom and Dad have all the right knowledge.

Robert needs some healthy new ideas to feed his growing family. There's Spinach Cheddar Baked Potato with baby friendly Avocado Puree. Pan-Seared Halibut with a healthy Watermelon and Goat Cheese Salad. Apple Ginger Stuffed Pork Chops for Mom, and applesauce for baby. And the whole family loves pureed Sweet Potato Ravioli with Crispy Sage Brown Butter.

Emeril's Tips:

Watermelon: The watermelon is a good source of water. Breastfeeding moms need to stay well hydrated. She can ]]>... Read the full story on Planet Green

Emeril Green Episode: Psst! Pass the Produce

Mon, 08 Feb 2010 14:55:00 -0500

Taking the leap to become a full-fledged vegetarian can be totally satisfying if you eat a balanced diet. And both your waistline AND your carbon footprint will shrink right before your eyes. Trim out the meat, and heap on the produce! My friend Patricia has decided to become a vegetarian so we're making a healthy meal that'll please her palate! We'll start with a Yucca Pancake with Jicama & Avocado salsa, bake up some Veggie Empanadas, dig into some Yellow Rice & Black Beans and sink our teeth into a Vegetarian Cuban Sandwich!

Emeril's Tips:

If you've decided to become a vegetarian, make sure to vary your diet and eat produce that's interesting—items like passion fruit, jicama and lemongrass add zing to everyday meals.

... Read the full story on Planet Green

Emeril Green Episode: Digestion Suggestions

Mon, 01 Feb 2010 15:25:11 -0500

For those who suffer from health issues pertaining to digestion, this is the show for you! We're making a meal to settle even the stormiest stomach and it's going to include lots of Omega 3's, which are an important building block to a healthy diet. Along the way, we'll learn about the environmental impact of sardine consumption and all of the benefits these tiny fish have to offer.

We'll dine on Cantaloupe Muffins, Ginger and Peach Green Tea Cooler, Grilled Sardines, Brussels Sprouts with Walnuts, Mild Chicken Curry, Butternut Squash Quinoa and for dessert, Fruit Salad with Ginger Honey Yogurt.

Emeril's Tips:
If you suffer from digestion issues, stick to foods that are fresh and steer clear of caffeine, fried foods and acidic ingredients.

If]]>... Read the full story on Planet Green

Emeril Green Episode: Who Are You Calling a Chicken?

Mon, 25 Jan 2010 10:59:24 -0500

How many times have you looked into the refrigerator and thought, "What am I going to do with this chicken?" Well tonight, I've got the answers that'll solve your chicken dilemmas. These surefire recipes will keep your chicken moist and juicy!

We'll start with a Buttermilk Marinated Chicken Breast, move on to a Spicy Chicken Chili, snack on a Chicken Paillard with Arugula and finish it off with Pan Roasted Chicken Thighs with Lemon and Garlic. And best of all, we'll learn about pasture raised chickens from my friends at Day Spring Farm!

Emeril's Chicken Tips:

Invest in a meat thermometer and keep it handy. When you cook chicken, make sure the temperature reads at least 165 degrees when inserted into the thickest part of the meat. Don't for]]>... Read the full story on Planet Green

Emeril Green Episode: Fall Harvest

Tue, 19 Jan 2010 10:55:37 -0500

Cedar Circle Farm is a 50-acre certified organic farm on conserved land along the Connecticut River in East Thetford, Vermont. Cedar Circle is a CSA and uses alternative energy (drip irrigation, solar power and horse power). It also serves as the basis for an educational center whose mission it is to train the next generation of farmers, raise public awareness about the importance of local organic agriculture, increase access to quality, organic produce for low income people, and establish models for farm-appropriate alternative energy strategies.

The managers of the farm, Will Allen and Kate Duesterberg, will be joining Chef Emeril to cook farm fresh produce from their farm. On the menu tonight: Cider Brined Turkey, Roasted ]]>... Read the full story on Planet Green

Emeril Green Episode: Willis Cider House Rules

Tue, 19 Jan 2010 10:55:24 -0500

Woods Cider is an old fashioned, small batch, family run business that is green by virtue of their method of cider extraction. Willis Wood has been using the same cider press that his family purchased in 1882 and from it, he creates a series of artisan products that are truly distinctive. Vermont is known for its maple syrup but Willis also makes cider jelly, boiled cider syrup and cinnamon cider syrup, which is a combination of cinnamon, maple syrup and boiled cider.

Chef Emeril is a huge fan of Woods Cider products so tonight he's cooking with the company's founder. Chef Emeril and Willis will make Pan Roasted Duck Breast with Woods Boiled Cider Sauce, Roasted Acorn Squash with Cider Braised Apples and Thyme, Roasted Celery Root with Maple Apple Butter, Apple Cake Soaked in Ci]]>... Read the full story on Planet Green

Emeril Green Episode: Long Trail

Mon, 11 Jan 2010 16:55:40 -0500

Long Trail Brewing Company is absolutely green; they are energy efficient, conserve water, harness heat that's wasted in most breweries, provide leftover mash to feed cows at a local dairy, use recycled materials whenever possible and only use vegetable inks for printing. Their family of beer is flavorful and dynamic and is not only fantastic when paired with food, it's excellent in food as well.

Chef Emeril will be cooking with Chef Matt from the brewery, and together, they'll make a host of dishes. Get ready for Beer and Cheddar Soup, Beer and Five Spice Baked Chicken Wings, Pulled Pork Sandwiches and Seasonal Pears poached in beer!

Emeril's Green Tips:

Recycle your beer bottles by using them as bud vases for flowers.

Try gr]]>... Read the full story on Planet Green

Emeril Green Episode: Vermont Fresh

Mon, 11 Jan 2010 15:55:33 -0500

Chef Jason Tostrup is the executive chef of the Weathersfield Inn in Southern Vermont. Everything that is served out of his kitchen is part of the Vermont Fresh Network, a foundation whose goal is to preserve the integrity of Vermont's rich agricultural history by connecting chefs with the food they use.

Chef Emeril will be making a meal with Chef Jason using all Vermont-made products. Together, they'll recreate some favorites from Jason's menu like Green House Organic Salad with Local Prosciutto, Country Fried Quail, Buckwheat Gnocchi with Seasonal Veggies and for dessert, an Apple Cider Tart.

Emeril's Tips:

If you can't find marjoram, a good substitute is fresh oregano.

When a recipe calls for only the yolk of an egg, save t]]>... Read the full story on Planet Green

Emeril Green Episode: Emeril's Culinary Adventure--Vermont

Sun, 03 Jan 2010 22:55:36 -0500

Hardwick, Vermont is a place where the community of farmers and small business owners band together, creating a locally-based 21st century food system. Emeril visits the town leaders of this movement to find out how each plays a key role in keeping it local, healthy and sustainable.

From seeds to cheese, turnips to tofu, Emeril cooks ingredients with the people who grew them. Dishes like Constant Bliss Ravioli, Grain Stuffed Acorn Squash, Pork Chops With Baley Hazen Blue and Tofu Vegetable Stir Fry are just a few of the plates inspired by the connected farms and farmers of Hardwick.

Emeril on Organic Farming:

Organic Seed is Better Suited to Organic Growing Conditions
- In organic farming systems, nutrients come from complex ]]>... Read the full story on Planet Green

Emeril Green Episode: Gettin' Kind of Saucy

Mon, 21 Dec 2009 16:26:30 -0500

From Chicken Marsala to Turkey and Gravy... it's all about the sauce. Learning the fundamentals of good sauce making is easy when you start with the best ingredients.

Gail has a problem mastering sauces. We'll teach her some sauces that will make her menus special. Arugula Salad With Pomegranate Gastrique is a simple way to dress up a salad. Emeril puts a new twist on Tuna Piccata. A terrific way to make healthy gravy using vegetable puree is his Pork Chops With Sweet Potato Gravy. Always a classic, Chicken Marsala. Then Emeril saves Thanksgiving with his Basic Turkey and Gravy.

WATCH VIDEO: Emeril Recipes

Guest Chef Patrice Olivon, Program Director of Culinary Arts at L'Academie d]]>... Read the full story on Planet Green

Emeril Green Episode: Food For Life

Mon, 14 Dec 2009 13:55:39 -0500

My friend Tammy has survived breast cancer and wants to do all that she can to remain cancer-free. Her husband Will has lost 30 pounds and is trying hard to keep the weight off. In order for both of them to adhere to a healthy diet, it's important to keep mealtime exciting and include as many whole grains, veggies and lean proteins as possible. To that end, we're going to meet a fantastic nutritionist, Colleen Doyle from the American Cancer Society, who will give lots of advice about which fruits and veggies are known for their cancer fighting qualities.

WATCH EMERIL VIDEO: Colorful foods help fight cancer.

Emeril's Tips for healthy eating]]>... Read the full story on Planet Green

Emeril Green Episode: Divine Wine

Mon, 30 Nov 2009 12:50:05 -0500
Great food is even better with the right glass of wine. But with so many varietals to choose from, how do you choose a Zinfandel instead of a Cabernet? Join Emeril and
master winemaker John Williams as they choose the right wine for the right dish like a
grassy Sauvignon Blanc with a Cantaloupe and Arugula Salad. They pair a buttery Chardonnay with a Welsh Rarebit. A spicy Merlot goes perfectly with a rich Eggplant Napoleon and a fruity Zinfandel picks up the orange notes in Emeril's Bouillabaisse. It's a bold finish with a Cabernet Sauvignon and a NY Strip Steak With Blue cheese-Walnut
Butter.

Emeril's Tips on Buying the Right Wine Glass
- Buy a larger glass. Twenty ounces or more: a large bowl in which a small pour of wine, whether red o]]>... Read the full story on Planet Green

Emeril Green Episode: The Best of Beans

Mon, 30 Nov 2009 12:30:56 -0500
Most people think of heirloom when it comes to tomatoes, but did you know the term also applies to beans? Steve Sando of Rancho Gordo Beans is serious about the heirloom varieties he has discovered. The beans he sells are less than a year old, compared to many commercial beans that can be up to ten years old! His varietals are fresh tasting, creamy and satisfying. Today, we're featuring beans and will be enjoying Pozole, Braised Rice Beans, Sauteed Duck Breast with Flageolets, and an Heirloom Bean Salad.

WATCH VIDEO: Emeril cooks your favorite recipes.

Emeril's Tips

Make sure to soak your beans in room temperature water for about eight hours before cooking. S]]>... Read the full story on Planet Green

Emeril Green Episode: Meat Medley

Mon, 23 Nov 2009 11:55:22 -0500
John Stewart and Duskie Estes have two fantastic restaurants in the Napa Valley—Bovolo and Zazu. Both chefs believe in only serving meat that comes from animals raised humanely and without hormones and antibiotics. They use products from a CSA (Community Supported Agriculture) that is local, and also grow food right
behind their restaurants. What's more, their food conveys the purity of California
flavors and is simply delicious. Tonight, we're making some of their favorites...and
mine too!

WATCH VIDEO: Emeril cooks in Napa! Recipe clips and on-location expert advise from chefs, farmers, cheese makers, vintners and more.

Emeril]]>... Read the full story on Planet Green

Emeril Green Episode: Liquid Gold

Mon, 23 Nov 2009 11:40:36 -0500
Today, we're learning all about the amazing process of making olive oil—from branch to bottle! We'll meet Jill Lee from McEvoy Ranch and cook with the fantastic and fruity olive oils grown only in the Napa Valley. Truly sustainable farming practices keep McEvoy Ranch green and their olive oil is some of the best in the world.

WATCH VIDEO: Emeril cooks in Napa! Recipe clips and on-location expert advise from chefs, farmers, cheese makers, vintners and more.

To eat, we'll make Olive Tapenade, Herbed Oil, Oil Poached Tuna, Italian Style Nicoise Salad, Penne with Poached Tuna and for dessert, Olive Oil Ice Cream.

Emeril's Tips:
... Read the full story on Planet Green

Emeril Green Episode: A Taste of Honey

Mon, 16 Nov 2009 13:50:22 -0500
Some people think of honey simply for toast and tea, but today, we're going to use it on everything from Pork Chops to Pizza! Our friends Spencer and Helene Marshall of Marshall Honey have dozens of varieties of the sweet stuff and each flavor is better than the next. We'll use their lovely Blackberry Honey, floral Orange Blossom Honey, zesty Wildflower Honey and many others! Along the way, we'll learn not only how to cook with honey, but why it's essential that we stay aware of the importance of keeping the bee population strong.

Emeril's Honey Tips:

Honey does crystallize, but doesn't go bad—ever. If your honey has begun to solidify, simply place the jar in a saucepan filled with water. Once the water begins to warm, the honey will]]>... Read the full story on Planet Green