We’re in the final week of the Emeril One-Pot Cooking Party over here, folks and if you haven’t had the chance yet to make it over to some of my fellow bloggers in the party, then you should scoot on over and increase your chances to win Emeril’s new cookbook, Sizzling Skillets and Other One-Pot Wonders , which goes on sale tomorrow! (SEE Contest Rules and “How to Enter” below.)
In this final week, I still have many posts to get to you all. I have been cooking up a storm but behind on posting due to my 40th birthday, which took me on an out-of-town adventure that made me feel 20 again! (Thanks to that hubby of mine!)
As we’ve been cooking our way through Emeril’s dishes some of the other bloggers and I have become rather chummy, because well, what’s not to like about a fellow foodie! There are 20 of us in all and I encourage you to make your way around to all of us but a few of us have really stuck by each other throughout this one-pot journey.
Some of my new favs include:
- Donna over at Cookistry (who has been like the den mother to our little group)
- Shelby at Diabetic Foodie (smart takes on your fav recipes)
- Our Culinary grad, Nelly at Cooking with Books
- Fellow PacNW gal, Heather at Farmgirl Gourmet
- Susan at 30AEats (our cheerleader!)
- Matt at Thyme in Our Kitchen (0ne of our few male bloggers)
- The explorer, Theresa at Foodhunters Guide
- The ever-effusive Milisa over at Miss in the Kitchen
- Rachel at Not Rachel Ray (she may not be RR but she is cool)
- Tracey at Tracey’s Culinary Adventures (refreshingly honest posts)
- Jay at Bite and Booze (whose style reminds me of Adam Richman)
- Last but not least, Tara (who gives us all loads of linklove) at Foodie
Wanna test your Emeril knowledge? Check out this quiz:
Here’s another new Emeril recipe that I can share! (Thanks to Morrow for allowing us to pre-release a few of these recipes.)
Wok-Seared Duck Salad
This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus. I decided to use the same flavors with a seared duck breast and make it into more of a main-course salad. This is a refreshing take on northern Thai street food.
2 tablespoons uncooked jasmine rice
1 tablespoon minced fresh red Thai bird chile
2 magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
1/3 cup minced shallot
1 ½ tablespoons peeled and minced fresh ginger
¼ cup fish sauce (see page 213)
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
1 ½ teaspoons palm sugar or light brown sugar
½ cup fresh cilantro leaves
½ cup fresh mint leaves
½ cup fresh basil leaves
1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
2 cups bean sprouts
1 cup julienned red bell pepper
1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.
2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.
3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.
4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.
5. Serve the salad immediately.
Emeril’s Cookbook Giveaway!
Here it is, what you’ve all been waiting for — how to get your hands on Emeril’s new book (if you want to guarantee you get it, head on over to pre-order it for yourself). To win your free copy, comment below telling me which of the Emeril recipes GroovyFoody has previewed that you just can’t wait to make! To increase your odds of winning — get a second entry by tweeting the link to this post and posting the link in the comments section below. Wanna stack the deck in your favor? Check out the other 19 Emeril One-Pot Party Bloggers (listed above or to the right) and enter to win on their sites as well.
That’s all there is to it.
Winner will be chosen by random drawing by my precocious 3 year old. Contest is open to US residents only, and will be open from now through midnight, pacific time, October 1.
Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker.