Ingredients:
4 tablespoons Bayou Blast
4 tablespoons olive oil
4 ribeye steaks, 10 to 12 oz. each
4 1/2 cups whole milk
Salt and cayenne pepper
2 tablespoons butter
2 cups quick yellow grits
1 cup grated white cheddar cheese
Directions:
In a large bowl, combine the Bayou Blast, olive oil, milk, butter, salt, pepper, grits, cheese, steaks, and cayenne pepper, and mix thoroughly. Cook it for however long it takes. And stop worrying so much. Emeril assures me it’ll turn out just fine!
Yield: What, you don’t trust Emeril? Say, just whose side are you on, anyway?
****
update: BAM!
Oooooooo… that sounds yummy!
Spicey McVouty
Wow. Shit’s gettin’ deep over here.
On a related note, a little lime may help the recipe?
BAM!!!!!
Last time I “trusted” Emeril, he “Bammed” right in my face.
Heh. Not sure if you “Bammed” before I did, Pat.
Gonna need a lot more salt to make an authentic Emeril recipe. Noisy dude has some serious taste bud deficiencies.
The first few bites were ok, but the flimsy paper plate you served my steak on didn’t hold up and now the dog’s got it. Can I have a different one on a dish that can handle a knife and fork?
Thanks.
BECAUSE OF THE INFERIOR MATERIALS!
It’s not that I don’t trust Emeril, it’s just that, given his record, we may not know where he stands on, say, his use of creme fraiche in noisettes of pork with pears, or where he may vote on the crucial issue of Ro-tel vs. Wad. And, frankly, does his Tagliatelle with Kicked Up Tomato Pasta Sauce,
Parmesan Reggiano & Fresh Basil allow us to adequatley judge his fitness!?
And why not a candidate with a proven record of handling foreign food cases–and winning them!
All I’m saying is, why this candidate, why now? and what of the charges of cronyism?
I mean…isn’t his full name, Emeril Goldstein!?
ok, I put one too many http’s in the links, delete one and you can get all the links.
crap.
You need to kick it up a notch – add garlic and pork fat! Pork is popular in D.C.
Nah. Survival Spice is what you need. Kicks Emeril’s butt and created by a fellow Citizen Journalist too. (I’m spreadin’ the word Scott!)
‘Course, that recipe needs more help in general, like you dunno already.
Well, not being a professional chef I don’t feel I am equipped to judge this recipe or Emeril’s competence.
POPULIST!
Hugh is wrong that you have to be a lawyer to have a legitimate criticism of Harriet Miers.
Since the nomination is for the Supreme Court, only Supreme Court Justices can criticize the nomination or the nominee.
SHEESH! Everybody knows that.
I am not a populist! (damn, I’m starting to sound like the ghost of John Merrick)
Just a chickencook. Last night with a parmesan crust, prosciutto, and a wine/sage sauce, in particular. But I prefer it to being a chickenjudge.
I’m gonna wait and see if Chuck Schumer can choke one down.
Chickencommentator!
[t/w: I’m tired of hearing how big it is, Goldstein. Stick to the subject.]
“Emeril” routinely services Satan’s unexpectedly bland scrotum in thanks for his undesreved fame and the peculiar popularity of his sub-par, mealy cuisine.
Videos are available for $19.95, and you get with it a non-stick spatula that is great for serving up the Faustian testicles of shame.
Oh, I do. I trust Emeril implictily.
Thanks for the love, MC. A thousand peppercorns to you and yours.