Good Morning America: Emeril’s Warm Wintry Dishes
George Stephanopoulos joined Emeril in the kitchen to make a pork chop recipe and Southern style chicken and dumplings.
GMA: Emeril’s Florida Review
Chef Emeril Lagasse is behind yet another new TV series you can catch on Sunday nights. It is called Emeril’s Florida, and it tours the culinary and entertainment hot spots throughout the state. You can watch Emeril’s Florida on the Cooking Channel.
GMA: Emeril Lagasse Southern Style Chicken and Dumplings Recipe
- 5 lbs. quartered Chicken Legs
- 4 Carrots, cut in thirds
- 3 Onions, cut in chunks
- 2 stalks Celery, cut in thirds
- 1 cup Carrots, diced
- 1 cup Onions, chopped
- 1/2 cup Celery, chopped
- 8 cups Chicken Stock
- 4 cups Water
- 6 cloves Garlic, smashed
- 6 sprigs Thyme
- 1 sprig Rosemary leaves
- 2 Bay Leaves
- 3 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/3 cup Mixed Herbs
- 2 cups Peas, frozen
- 1 cup Whole Milk
- 1 tablespoon Butter, unsalted
- 1/2 cup Vegetable Shortening & 3 tbsp.
- 1/4 teaspoon Crushed Red Pepper
- 1 tablespoon Salt & 1/2 teaspoon
- 1/4 teaspoon Pepper
- In a large pot, mix chicken with carrot, onion and celery pieces. Add thyme, garlic, rosemary, bay leaves, water and chicken stock. Throw in red pepper, 2 teaspoons salt and black pepper.
- Let mixture simmer until chicken is tender, for about an hour.
- Meanwhile, make dumplings. Combine flour, baking powder, herbs, and 1 1/2 teaspoons salt in a bowl. Mix in shortening until consistency resembles crumbs. Fold in milk with a fork.
- Form dough into a ball. On a floured surface, knead dough and divide into three equal pieces.
- One piece at a time, roll dough with rolling pin to 1/16” thick.
- Cut into 1 1/2” strips. Then cut the other direction, forming 1 1/2” squares.
- Place dumplings on parchment paper on baking sheet.
- Repeat steps with remaining dough, separating layers with parchment. Refrigerate.
- Remove chicken and let cool. Discard skin and remove meat, setting aside. Discard bones.
- Strain broth and set aside for later.
- Return pot to heat on medium. Melt butter and add chopped carrot, onions, and celery. Cook two minutes. Then return strained broth to pot and turn heat up to high.
- When boiling, add dumplings in batches, stirring intermittently.
- Once boiling, reduce to low, cover and simmer 15 minutes.
- Stir dumplings gently to prevent sticking. Let cook until tender, another 15 minutes.
- Stir in chicken and peas. Bring back to a light boil, cover and remove.
- Let stand 20 minutes before serving hot.
GMA: Emeril Lagasse Braised Pork Chops Recipe with Apples & Onions
- 6 center cut Pork Chops
- 2 teaspoons Kosher Salt
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne Pepper
- 1/4 cup All Purpose Flour & 2 tbsp.
- 1/4 cup Olive Oil & 2 1/2 tbsp.
- 2 medium Onions, sliced to 1/4”
- 1 1/2 cups Chicken Stock
- 1/3 cup Brandy
- 1/2 teaspoon Caraway Seeds
- 2 Bay Leaves
- 2 Granny Smith apples in 1/4” slices
- 1 teaspoon Thyme
- 1 teaspoon Marjoram
- 2 teaspoons Salt
- 1 teaspoon Pepper
- Mix first three spices into a rub and apply them to dry pork chops. Then dredge Pork in 1/4 cup Flour.
- Heat 1 1/2 tablespoons Olive Oil in a saute pan on medium high. Add Pork Chops in pairs until browned, two minutes each side.
- Move chops to a six-quart crock pot. Repeat with all remaining pork chops, gradually adding Olive Oil as needed.
- Finally, add a tablespoon of oil to the pan. Don’t forget onions and salt. Saute for 30 seconds before adding Brandy and deglazing the pan. Let alcohol evaporate while cooking for 30 seconds.
- Remove pan contents and reserve on a plate.
- Reduce heat to medium. Add 2 tablespoons oil and 2 tablespoons Flour to a pan, stirring until flour is browned.
- Add stock and bring to a boil, cooking until thick.
- Pour mixture over pork chops and mix in Caraway Seeds, Bay Leaves, 2 teaspoons salt and pepper, plus half all the remaining herbs. Add onions and cover.
- Cook on high for about four hours, stirring occasionally while cooking.
- For the last 45 minutes of cooking, layer apples in the crock pot, topping them with onions. Remove bay leaves and add remaining herbs before serving.