| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Chicken |
| 1 |
lb |
New potatoes; quartered, blanched |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== MARINADE === |
| 1/2 |
c |
Extra-virgin olive oil |
|
|
Juice of one lemon |
| 1 |
c |
Chopped fresh rosemary |
| 2 |
tb |
Minced garlic |
|
|
=== GARNISH === |
|
|
Fresh rosemary sprigs |
|
|
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the grill Season the chicken with olive oil, salt and pepper. Place
on the grill and cook for 8 minutes on each side. Preheat the oven to 400
degrees. In a food processor, puree all the marinade ingredients together
until smooth. Season with salt and pepper. Toss the potatoes with the
rosemary marinade, coating each potato piece completely. Place the potatoes
on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 minutes
or until they are golden brown. Remove the potatoes from the oven and place
on a platter. Arrange the chicken along the side. Garnish with fresh
rosemary sprigs and Bayou Blast. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
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