Recipe: Emeril Lagasse's Shrimp Creole

Shrimp Creole
Food & Wine Magazine, Sept 2018, p.30
4.5 stars

This Emeril Lagasse recipe was named one of Food & Wine Magazine's 40 best recipes (ever) in 2018.  The ONLY reason why I didn't rate this 5 stars is because of the level of heat.  When I think something is hot, it is HOT!!!!  Perhaps I didn't measure the spices correctly because I made one-sixteenth of the creole seafood seasoning and was trying to do the calculations in my head.  Our mouths were burning while eating this delicious dish.  We'll be more careful to measure out the spices next time!

Tips

• Substituted the shrimp with andouille sausage (sauteed it separately with no seasoning)
• Remember to remove the bay leaves!
• Served with rice

The Chefs Feeding the U.S. Ski Team

So interesting!!!!

A U.S. Team Chef Shows His Own Competitive Spirit in Sochi

By Bill Pennington

Feb 8, 2014

The New York Times

Allen Tran, the head chef for the United States ski teams, organizes the effort to keep the teams well-fed at the Olympics.

The Confessions of Chef Thomas Keller

This 5 minute video has a short interview with Thomas Keller.  He primarily talks about how his famous restaurants, The French Laundry and Per Se, have survived the recessions (a meal for 2 at Per Se runs approximately $1000), but you'll also learn what his favorite junk food is.
http://www.bloomberg.com/video/88876872/

This 2 minute video is a look into NYC's "Most Coveted Kitchen:"
http://www.bloomberg.com/video/88855244/