Ingredients
- 1 large can of asparagus cut into 1/2 inch pieces or 2 lb of fresh asparagus boiled
- 3 tablespoons of unsalted butter
- 3 tablespoons of flour
- 4 cups of chicken broth
- 1 cup of heavy cream
- A squeeze of fresh lemon juice
- Salt and pepper
Preheat the butter in a larger saucepan. When melted, add gradually the flour. Keep stirring until the mixture becomes thick and golden. Add in 4 cups of chicken broth gradually while stirring. Bring the mixture to a boil. Turn off the heat, Add the cream, the squeese of lemon and the asparagus. Season with salt and pepper and serve hot.
One of my favorite recipes that Emeril Lagasse, the brilliant American chef, cooked during his show the Essence of Emeril is The shrimp pasta with Chilis, Garlic, Lemon and Green Onions. Here’s the recipe that i found on one of the food blogs, i hope you’ll try it, you’ll defenitely gonna love it!
Ingredients
- 20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
- 2 teaspoons Essence, recipe follows
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter, plus 2 tablespoons
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound cooked linguini
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped green onion, tops only
- 2 tablespoons chopped fresh parsley leaves
Directions
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Here’s the link for more Emeril recipes.
Let’s burger like never before!
Another trendy and lively burger restaurant has opened recently in Lebanon. A favorite spot for a lively lunch and delightful dining with colors and windows overlooking the heart of Ashrafiyeh.
Let’s burger offers a variety of dining options in addition to an exceptional variety of burgers.
One of the options that you can find on the menu is the one that allows you to mix and match ingredients to make your own burger! In other words, you can choose the ingredients you want and make and make the combination of a burger of your choice!
Therefore, burgers are no longer American specialties and favorites, but also Lebanese!
Another point to emphasize is that, let’s burger burgers have both American and Lebanese spirit! I was surprised to see that they serve a Falafel burger! The idea is weird but also special! I’ll be reviewing about it as soon as i taste it!
Gather with friends and try burgers in all sizes! Believe me it will be an experience you won’t soon forget.
Ingredients
- 3 1/4 cups dry red wine
- 1 tablespoon sugar
- Juice of 1 large orange
- Juice of 1 large lemon
- 1 large orange, sliced thin crosswise
- 1 large lemon, sliced thin crosswise
- 2 medium peaches, peeled, pitted and cut into chunks
- 1 cup of club soda
Combine all the ingredients except for the soda. Refrigerate, and add the soda immedialtely before serving!
