Jazz Man
Jazz Man
Diane Millsap
Buy This at Allposters.com

 

 

 

 

 


Banner 10000019  

 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Emeril's Garlic Meatball Po' Boys

 

 

Chefs Catalog 

"Gaahlic, it's a beautiful thing."
~ Emeril Lagasse


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 



Have a heart for
the Gulf Coast

 

 

 

 

 

 

Ropes of Garlic in Local Shop, Nice, France
Ropes of Garlic in Local Shop, Nice, France
Photographic Print

Bachmann, Bill
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

Apple iTunes 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Fresh Violet and White Garlic, Clos Des Iles, Le Brusc, Cote d'Azur, Var, France
Fresh Violet and White Garlic, Clos des Iles, Le Brusc, Cote d'Azur, Var, France
Per Karlsson
Buy This at Allposters.com

 

 


La Belle Cuisine

 


Emeril’s Garlic Meatball Po' Boys


Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

Alibris 

Makes 6 servings

“These garlic-stuffed meatballs are one of the favorites of Marcelle and her
husband, Rock, and are ideal for tailgate parties. They can be made ahead
of time, then reheated in a pot on one of those butane burners that are so
popular down here, or, you can heat them up at home and take them in an
insulated container.
Plopped on French bread and slathered with mustard and mayonnaise,
they’ll carry you for a few hours. Oh, and just so you’ll know, when you
order a poorboy in New Orleans, you’ll be asked if you want it ‘dressed’
or ‘undressed.’ ‘Dressed means the sandwich is dolled up with lettuce
and tomatoes. ‘Undressed’ is with nuttin’ on it. New Orleans has its
own language sometimes [Amen!].
To get the seasoning of the meat just right, I usually fry a small ball of
it, about the size of a pecan, in a skillet to test it.”

1/2 pound ground veal
1/2 pound ground beef chuck
1/2 pound ground pork
1/2 cup finely chopped yellow onion
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped green onions
or scallions (green part only)
1 large egg
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon cayenne
16 small cloves garlic, peeled
1/4 cup bleached all-purpose flour
1 teaspoon Emeril's Creole Seasoning  
1/4 cup vegetable oil
2 cups thinly sliced yellow onions
1 (12-ounce) bottle Abita amber beer
or other amber beer
1 cup water
3 tablespoons chopped fresh parsley leaves
1 large (26 to 28 inches long) loaf French bread
6 tablespoons Creole or whole grain mustard
6 tablespoons mayonnaise
1/2 pound provolone cheese, thinly sliced

In a large mixing bowl, combine the ground meats, chopped yellow
onion, chopped garlic, green  onions, egg, bread crumbs, Worcester-
shire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well
with your hands and form into 16 meatballs. Insert a garlic clove in the
center of each meatball and pinch the meat around it.
Combine the flour and Creole seasoning in a shallow plate. Roll the
meatballs evenly in the flour mixture, tapping off any excess. Reserve
any remaining flour.
In a large skillet, heat the oil over medium heat. Add the meatballs and
brown evenly, using a spoon to turn them. Remove the meatballs from
the pan and set aside. With a wooden spoon,  scrape the bottom of the
pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir
constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about
2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil  and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for  about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about  every 15 minutes.
Remove from the heat and skim off any fat that has risen to the surface.
Add the  parsley.
Cut the loaf of bread lengthwise in half. Spread one half with the mustard
and the other half with  the mayonnaise. Arrange the provolone on the
bottom half of the bread, overlapping the slices, then arrange the meatballs
on top of the cheese. Spoon the gravy over the meatballs. Top with the
remaining bread half, cut into 6 equal portions, and serve immediately.


Featured Archive Recipes:
New Orleans Po' Boys
Roast Pork and French-Fry Po-Boy
Emeril's Crawfish Pie
Emeril's Panfried Catfish


More from Emeril!
Index - Main Dish Recipe Archives
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 26, 2013.