Posted by Ashley NolanThe only thing better than grilling on a Manhattan rooftop deck would be grilling with culinary genius Emeril Lagasse!
Emeril and his team taught a grilling lesson on the rooftop of Martha Stewart HQ, where we (the summer interns) learned to make several recipes from his new book, "Emeril at the Grill: A Cookbook for All Seasons."
Emeril shared the recipe and ingredients for 20 lbs. of Sambal Shrimp, which is a fun change from basic cocktail or tartar sauce. Even during the winter months, Emeril says the dish is easy to make on an indoor electric grill. Fresh ground chili paste, lime juice, and mint make the flavor really pop! Emeril paired the spicy dish with grilled garlic bread.
Emeril invites an intern to sample the final product and her review sends us all back for seconds and thirds. Taste testing creations from one of the world's greatest chefs is a tough job, but someone has to do it!
To cool down the fiery shrimp, Emeril combined pureed cantaloupe and pineapple chunks, sugar and sparking water to make a refreshing Aqua Fresca drink. Interns were lining up for seconds and thirds of this beverage!
The inspiration of this drink stems from Latinos who helped rebuild New Orleans following the devastating Hurricane Katrina. Served out of trucks, the drink was made to quench the thirst of busy workers and volunteers.
After the jump are the recipes Emeril demonstrated, so you can enjoy a fabulous BBQ of your own. They can also be found in his grilling book. Enjoy!
GET EMERIL'S RECIPES
Melon and Pineapple Agua Fresca
Makes 8 to 10 servings
Ingredients:
1 cantaloupe, halved, seeded, peeled, and roughly chopped
3/4 to 1 cup sugar, to taste
5 cups water
1 cup diced fresh pineapple (small dice)
Ice cubes, for serving
Directions:
1. Combine the cantaloupe and sugar in a blender and puree until smooth. Transfer the puree to a 3-quart pitcher, and add the water to pineapple. Stir well to combine, making sure that the sugar has the completely dissolved. Serve in tall glasses filled with ice.
Grilled Garlic Bread
Makes 6 servings
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon minced fresh parsley
2 teaspoons minced garlic
1 teaspoon Emeril’s Original Essence or Creole Seasoning*
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
1 loaf French or Italian bread, about 22 inches long
Directions:
1. Preheat a grill to medium-high.
2. In a bowl, cream the butter, parsley, garlic, Original Essence, lemon juice, and salt together until well blended.
3. Slice the loaf of bread in half horizontally. Brush the cut side of each piece evenly with garlic-butter mixture, and place the halves back together. Wrap tightly in aluminum foil. Place the foil package on the grill and cook, turning occasionally, until the bread is crisp on the outside and warmed through, 10 to 12 minutes.
4. Remove the bread from the grill and keep it warm in the oven, still in the foil, until ready to serve. Slice the bread crosswise into serving pieces, and serve hot.
* Creole Seasoning
Makes 2/3 cup
Ingredients:
2 1/2 tablespoons Paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
1. Combine all the ingredients thoroughly.
Sambal Shrimp
Makes 6 to 8 servings
Ingredients:
2 cups sambal oelek (ground fresh chili paste)
1/2 cup sugar
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
1/4 cup minced garlic
1/4 cup minced fresh ginger
1/4 cup mirin
2 tablespoons Vietnamese fish sauce (nuoc nam)
2 tablespoons dark Asian sesame oil
3 pounds large shrimp (about 30 shrimp), peeled and deveined, head and tail segments intact
2 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh mint
Directions:
1. In a medium bowl, combine all the ingredients except the shrimp, cilantro, and mint. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
2. Place the shrimp in a 1-gallon resalable plastic bag, and add all but 1/2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour. 3. Preheat a grill to medium-high and oil the grill. 4. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro, and the mint, and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.
You guys are so lucky! Wish I could have been there!!
Posted by: Katie | Monday, July 13, 2009 at 02:44 PM
Agreed. I secretly wish I was an intern! :)
Posted by: Alexis T | Monday, July 13, 2009 at 04:39 PM
Wish I could have been an intern-looks fantastic!
Posted by: Kati Angelini | Tuesday, July 14, 2009 at 10:50 AM