Recipes from Emeril on the PlanetGreen

Oh my gosh I was watching & thought I just may be able to do that my self!


Emeril's Brined and Roasted Turkey Breast with Sweet Potatoes
Recipe courtesy of Emeril Lagasse

Yield: 6 to 8 Servings
Ingredients:3/4 gallon water 3/4 cup maple syrup1/2 cup kosher salt1 onion, quartered1 orange, quartered6 cloves garlic, smashed1 tablespoon coarsely crushed black peppercorns 6 bay leaves 1/2 teaspoon cayenne pepper1 5 to 6 pound turkey breast1 tablespoon table salt2 teaspoons coarsely cracked black pepper2 tablespoons olive oil, or more to coat3 large sweet potatoes, peeled and cut into large dice4 sprigs fresh thyme 4 sprigs fresh rosemary

Method: Place the water, maple syrup, salt, onion, orange, garlic, peppercorns, bay leaves and cayenne pepper in a large stockpot and whisk to dissolve salt. Add the turkey breast and cover. Let it sit in the refrigerator for at least 12 and up to 24 hours.
Preheat the oven to 375 degrees F. Remove the turkey breast and pat dry with paper towels. Discard the brine solution. Sprinkle 2 1/4 teaspoons of the table salt and 1 1/2 teaspoons of the pepper all over the turkey.
Drizzle the olive oil over the sweet potatoes and toss with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Transfer the turkey breast to a roasting pan with the sweet potatoes. Place the herb sprigs in amongst the potatoes. Roast for 1 1/2 hours, or until the turkey reaches an internal temperature of 160 degrees F. Remove from the oven and let stand for 10 to 15 minutes before serving.
This recipe was featured on the Dinner in a Flash Episode of Emeril Green.

And the left overs can make the next 2 Dishes

Emeril's Cooked Veggies for Leftover Turkey Tacos
Recipe courtesy Emeril Lagasse

Mon Aug 25 10:30:00 EDT 2008 Yield: 4 to 6 Servings
Ingredients:1 tablespoon olive oil1 yellow onion, sliced1 red bell pepper, sliced1 green bell pepper, sliced1 teaspoon minced garlic1⁄2 teaspoon salt1⁄4 teaspoon black pepper1⁄4 teaspoon ground cumin1⁄4 teaspoon chili powderPinch Mexican oregano

Method:In a large, nonstick skillet heat the olive oil over medium heat. Add the peppers and onions, and cook, stirring, until soft, 8 to 10 minutes. Add the garlic, salt, pepper, cumin, chili powder, and oregano and continue to cook until lightly caramelized, about 4 minutes longer. Remove from the heat and serve warm over shredded leftover turkey as a filling for tacos or soft tortilla wraps. Garnish with your favorite salsa, lettuce and shredded cheese if desired.
This recipe was featured on the Dinner in a Flash Episode of Emeril Green.

Emeril's Leftover Turkey Stir Fry
Recipe courtesy Emeril Lagasse

Mon Aug 25 10:39:00 EDT 2008

Planet Green Yield: 4 to 6 servings
Ingredients:2/3 cup Chinese rice wine or Mirin1/3 cup low sodium soy sauce1/3 cup low sodium chicken broth3 tablespoons sugar1⁄4 teaspoon crushed red pepper2 tablespoons thinly sliced green onion tops1 tablespoon chili garlic sauce2 tablespoons peanut oil1 red bell pepper, stemmed and seeded, cut into 1⁄2-inch strips1 green bell pepper, stemmed and seeded, cut into 1⁄2-inch strips1 large sweet onion, sliced lengthwise into 1⁄2-inch strips1 1⁄2 tablespoons minced garlic1 1⁄2 tablespoons minced ginger3⁄4 cup defrosted edamame2 cups leftover turkey breast, cut or shredded into bite size pieces2 tablespoons cornstarch mixed with 1/4 cup water

Method:In a small bowl combine the rice wine, soy sauce, chicken broth, sugar, crushed red pepper, green onion tops and chili garlic sauce. Set aside.
Heat a wok or large nonstick skillet until very hot. Add the oil and, when very hot, Add the red and green bell peppers and cook, stirring, for 2 minutes. Add the onion and cook, stirring, until just beginning to get tender, about 2 minutes longer. Then, add the garlic and ginger and cook until fragrant, stirring, about 10 seconds. Add the edamame and cook for 1 minute. Add the reserved rice wine-soy mixture and the turkey and bring to a boil, stirring. Drizzle the cornstarch mixture into the boiling liquid and cook, stirring, until sauce is thickened and veggies are just crisp-tender.
Serve immediately over cooked white or brown rice.
This recipe was featured on the Dinner in a Flash Episode of Emeril Green.

HE also made Brussels Sprouts which I really want to now try again..... He cooked them in the oven the same time he cooked the turkey with olive oil, salt & pepper
http://planetgreen.discovery.com/tv/emeril-green/recipes-poultry.html