Emeril Lagasse Is An Emmy-winning Television Personality,
Emeril Lagasse is an Emmy-winning television personality,the chef and proprietor of 11 restaurants, a cookbook author,and a philanthropist. He is a James Beard Award winner knownfor his mastery of Creole and Cajun cuisine, which inspiredthe development of his “New New Orleans” style. Chef Emerilis most notable for having appeared on a wide variety of cookingTV shows, including the long-running and highly rated FoodNetwork shows Emeril Live and Essence of Emeril, and mostrecently, Amazon’s original series Eat the World with EmerilLagasse.Chef Emeril believes that every home kitchen deserves appliancesthat offer a wide range of custom cooking capabilities. Designedfor effortless one-touch cooking right on your countertop,the Pressure AirFryer Plus is a professional-quality pressurecooker and air fryer that gives you a moist, tender inside with agolden, crispy outside.
Start-Up Guide. . . . . . . . . 6Pulled Pork BBQ Pizza. . . . . . 25Cooking Presets. . . . . . . . 7Chicken Pot Pie. . . . . . . . 27Pressure Cooking. . . . . . . . 8Pizza Burger. . . . . . . . . 29Air Frying. . . . . . . . . . 9Cola-Braised Pot Roastwith Fresh Rosemary . . . . . .Wings with Bourbon Maple BBQ Sauce . . 11Mac & Cheese. . . . . . . . . 12Creole Shrimp Deviled Eggs. . . . . 13Caramelized Brussels Sprouts. . . . 15Breakfast Bread Pudding. . . . .1630Air-Fried Citrus- & Honey-Glazed Ham . . 31Shrimp & Ham Jambalaya. . . . . 33Braised Lamb Shanks . . . . . .34Stuffed Bacon-Wrapped Meatloaf. . . 35Beef Bourguignon. . . . . . . 37Roasted Chicken with Tangerines& Rosemary. . . . . . . . . 17Asian-Style Ribs . . . . . . . . 39Ooey-Gooey Blueberry French Toast . . 18Beef Tenderloin with Red Wine Sauce. . 41Emeril's Chili . . . . . . . . . 20Air-Fried Salmon & Asparagus. . . . 43Lasagna. . . . . . . . . .21Air-Fried Banana Bread. . . . . . 45Creole Fried Chicken. . . . . . . 23New York-Style Cheesecakewith Strawberry Sauce. . . . . . 46Emeril's Basic Pizza Dough. . . . . 24
Start-Up GuideWHY THEDUAL-LID DESIGN?The secret to the Emeril Lagasse Pressure AirFryerPlus is its dual-lid design. Use the Pressure Lidto cook under pressure, locking in juices and flavor.Switch to the Air Frying Lid, which createsa whirlwind of superheated air, for a crispy, crunchyfinish.PRESSURE LIDThe airtight lid traps superheated steam inside.The hyperpressurized environment forces liquidand moisture into your food, locking in intenseflavor and nutrients. Cook up to 70% faster.Only use when Pressure Cooking.AIR FRYING LIDThe Air Frying Lid has a heating element andturbo fan that create a whirlwind of superheatedair. Use to caramelize, crisp, and brown food.Only use when Air Frying.
Cooking PresetsAIR FRYING LIDPRESSURE LIDIndicates pressure presetsGLASS LID
Pressure CookingSTEP 1The Unit comes with the Pressure Lid attached tothe Base. Slide the Release Switch to the Open position.Release the Switch and twist the Pressure Lid clockwise.When the Lid Position Mark is aligned with the OpenMark, lift the Pressure Lid to remove.STEP 2When the Pressure Lid is removed, place the Inner Potinside the Base.STEP 3Add your ingredients. Do not fill past the FULL CUP linein the Inner Pot.NOTE: Never use the Pressure Lid without the Inner Pot.STEP 4Place the Pressure Lid on top of the Base, aligning theLid Position Mark with the Open Mark. Twist the PressureLid counterclockwise about 30 and align the LidPosition Mark with the Closed Mark. When the PressureLid is locked, the Release Switch will automatically moveto the Closed position.STEP 5Select the a pressure cooking preset button on the sideof the Digital Display to start the cooking process.Indicates pressure presets
Air FryingSTEP 1The Unit comes with the Pressure Lid attached tothe Base. Slide the Release Switch to the Open position.Release the Switch and twist the Pressure Lid clockwise.When the Lid Position Mark is aligned with the OpenMark, lift the Pressure Lid to remove.STEP 2Place the wire rack on a flat, level surface withthe legs facing downward. Place ingredients on the rack.STEP 3Place the Inner Pot inside the Base. Use both handsto hold the wire rack and lower the wire rack into theInner Pot.NOTE: Never use the Air Frying Lid without the Inner Pot.STEP 4Place the Air Frying Lid on top of the Base, aligningthe six pins in the Air Frying Lid’s Wire Harness withthe six holes in the Base’s Wire Harness. The Air Frypreset will not function unless the Wire Harnessesare aligned properly.NOTE: DO NOT twist the Air Frying Lid to lock itto the base.STEP 5Select the Air Fry cooking preset button on the side ofthe Digital Display to start the cooking process.
Wings with BourbonMaple BBQ SauceSERVESIngredientsDirections1 cup prepared barbecue sauce1.Combine the barbecue sauce, bourbon, paprika, cayenne pepper, brownsugar, syrup, salt, and black pepper in a medium-size bowl.2.Place the Inner Pot in the Pressure AirFryer Plus. Add the wings to the InnerPot and pour the sauce mixture over the wings.3.Place the Pressure Lid on the Pressure AirFryer Plus and turn the Lidcounterclockwise. The Lid will lock and the Pressure Release Valvewill close. Press the Chicken Button. Press the Timer Button and set thecooking time to 12 mins.4.When the cooking process is complete, the Pressure AirFryer Plus willautomatically switch to Keep Warm. Press the Cancel Button. Slide the SteamRelease Switch to the Open position. After the steam is released, removethe Lid. Remove and reserve the wings. Leave the sauce in the Inner Pot.5.Press the Sauté Button (20-min. cooking time). Press the Temp Button andset the cooking temperature to 340 F/170 C. Simmer the sauce until it isreduced and reaches a syrupy consistency. Press the Cancel Button. Carefullyladle the sauce into a bowl and toss the wings in the sauce.6.Clean out the Inner Pot. Place the wire rack inside the Inner Pot.Place as many wings on the rack as you can without overcrowding.7.Place the Air Frying Lid on the Pressure AirFryer Plus. Ensure that the AirFrying Lid’s wire harness is connected with the wire harness on the PressureAirFryer Plus. Press the Air Fry Button. Press the Temp Button and set thecooking temperature to 400 F/205 C. Press the Timer Button and set thecooking time to 10 mins. Halfway through the cooking time, turn the wings.Repeat the cooking process with the rest of the wings.8.When the cooking process is complete, press the Cancel Button.¼ cup bourbon1 tsp. smoked paprika¼ tsp. ground cayenne pepper1 tbsp. dark brown sugar1 tbsp. maple syrup1 tsp. salt½ tsp. black pepper3 lb frozen chicken wings114
Mac & CheeseSERVESIngredientsDirections¾ stick unsalted butter1.Place the Inner Pot in the Pressure AirFryer Plus. Press the Sauté Button (20min. cooking time). Press the Temp Button and set the cooking temperatureto 340 F/170 C.2.Add the butter to the Inner Pot and cook until the butter is melted. Stir in theonion, garlic, 1 tsp. salt, black pepper, cayenne pepper, and paprika and cookuntil the onion is soft and translucent (about 3 mins.). Stir in the flour andcook for 1 min. Whisk in the milk, bring to a simmer, and cook for 5 mins.3.Combine the macaroni, fresh mozzarella, packaged mozzarella, and 8 ozcheddar in a bowl and mix. Add the mixture to the Inner Pot and stir tocombine. Press the Cancel Button.4.Place the Glass Lid on the Pressure AirFryer Plus. Press the Slow Cook Button.Press the Timer Button and set the cooking time to 3 hrs. Press the TempButton and set the cooking temperature to 195 F/90 C. Halfway throughthe cooking time, stir the mixture.5.When the cooking process is complete, combine the melted butter, pankobreadcrumbs, and 1/4 tsp. salt in a bowl. Top the mac and cheese with thebreadcrumb mixture and the rest of the cheddar.6.Place the Air Frying Lid on the Pressure AirFryer Plus. Ensure that theAir Frying Lid’s wire harness is connected with the wire harness on thePressure AirFryer Plus. Press the Air Fry Button. Press the Timer Button andset the cooking time to 4 mins. Press the Temp Button and set the cookingtemperature to 375 F/190 C.7.When the cooking process is complete, press the Cancel Button.½ cup chopped yellow onion(about ½ small onion)2 large cloves garlic, minced1 1/4 tsp. salt, divided¼ tsp. freshly ground blackpepper1 pinch ground cayenne pepper1 pinch sweet paprika¼ cup plus 2 tbsp. all-purposeflour1 qt. plus 1 cup whole milk1 lb elbow macaroni, uncooked8 oz fresh mozzarella, cut intopieces or sliced4 oz packaged whole-milkor part-skim mozzarella, cut intopieces or sliced12 oz cheddar, cut into piecesor sliced, divided1 tbsp. unsalted butter, melted1 cup panko breadcrumbs126
Creole ShrimpDeviled EggsMAKES24IngredientsDirections12 eggs1.Place the Inner Pot in the Pressure AirFryer Plus. Add the eggs and waterto the Inner Pot.2.Place the Pressure Lid on the Pressure AirFryer Plus and turn the Lidcounterclockwise. The Lid will lock and the Pressure Release Valve will close.Press the Rice Button. Press the Timer Button and set the cooking time to6 mins.3.When the cooking process is complete, the Pressure AirFryer Plus willautomatically switch to Keep Warm. Press the Cancel Button. Slide the SteamRelease Switch to the Open position. After the steam is released, removethe Lid. Transfer the eggs to an ice bath. When the eggs are cooled, peelthem and cut them in half. Carefully remove the yolks from the halved eggsand push the yolks through a sieve into a mixing bowl.2 tbsp. very finely choppedscallion tops, plus more slicedfor garnish4.Add the mayonnaise, Creole mustard, Creole seasoning, and caper juiceto the bowl and mix until smooth and well blended. Add the celery, scalliontops, and shrimp and stir. Taste and adjust the seasoning if necessary.6 oz boiled shrimp, finelychopped5.Transfer the yolk mixture to a piping bag fitted with a large plain tip and pipethe filling into the hollow of each egg half.ground cayenne pepper,for garnish (optional)6.Garnish with the sliced scallion tops and a sprinkling of cayenne pepper ifdesired. Serve immediately or cover lightly with plastic wrap and chill up toovernight before serving.1 cup water½ cup mayonnaise1 tbsp. plus 2 tsp. Creole mustard¾ tsp. Creole seasoning½ tsp. caper juice (brine fromjarred capers)¼ cup very finely chopped celery13
CaramelizedBrussels SproutsSERVESIngredientsDirections¼ cup plus 1 tbsp. vegetable oil1.Place the Inner Pot in the Pressure AirFryer Plus. Press the Sauté Button.Press the Timer Button and set the cooking time to 10 mins. Press the TempButton and set the cooking temperature to 340 F/170 C. Add 2 ½ tbsp.vegetable oil and half of the Brussels sprouts to the Inner Pot and cookuntil the Brussels sprouts are caramelized. Then, remove the first batch ofBrussels sprouts and cook the second batch with the remaining vegetable oiluntil caramelized.2.When the second batch is caramelized around the edges, return the firstbatch of Brussels sprouts to the Inner Pot and add the julienned peppers,bacon, and pickle liquid. Add the butter, stir, tear 4 basil leaves, and addthe basil (reserve the last basil leaf). Season lightly with the salt and blackpepper and taste. Adjust accordingly. Press the Cancel Button.3.Transfer the Brussels sprouts to a serving bowl and tear the last basil leaf.Garnish with the toasted almonds, shaved provolone, and basil.1 lb Brussels sprouts, endstrimmed & quartered8 sweet piquanté peppers,julienned4 oz cooked bacon, cut intosmall pieces3 tbsp. sweet piquanté pepperpickle liquid2 tbsp. unsalted butter5 fresh basil leaves, dividedsalt, to tasteground black pepper, to taste¼ cup toasted sliced almondsaged provolone, shavedwith a vegetable peeler154
BreakfastBread PuddingSERVES8–10IngredientsDirections½ lb linguiça sausage, removedfrom the casing & chopped1.Place the Inner Pot in the Pressure AirFryer Plus. Press the Sauté Button. Press theTimer Button and set the cooking time to 10 mins. Press the Temp Button and set thecooking temperature to 340 F/170 C. Add the sausage and cook until golden brownand the fat is rendered (about 5 mins.). Add the onions and bell peppers and sautéuntil soft (3 mins.). Add the scallions and stir well. Add the white wine and reduceslightly while stirring (about 1 min.). Press the Cancel Button.1 3 cup dry white wine2.2 qts. day-old French bread,torn into 1-in. cubesPlace the bread in a large mixing bowl. Add the milk and cream and stir well.Let sit for 5 mins.3.Pour the butter into a 3-qt. casserole dish and coat the sides and bottom of the dishwith the butter. Pour any extra butter into the bread mixture.4.Add the sausage mixture to the bread mixture. Add the eggs, grated cheeses, salt,black pepper, and cayenne pepper and quickly fold the mixture together.5.Clean out the Inner Pot. Add enough water to the Inner Pot to fill the Inner Pot with1 in. of water and place the wire rack in the Inner Pot. Cover the casseroledish with foil and place the dish on the rack.6.Place the Pressure Lid on the Pressure AirFryer Plus and turn the Lidcounterclockwise. The Lid will lock and the Pressure Release Valve will close. Pressthe Beef Button (25-min. cooking time).7.When the cooking process is complete, the Pressure AirFryer Plus will automaticallyswitch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switchto the Open position. After the steam is released, remove the Lid. Spread the sourcream evenly over the top of the bread pudding and cover with the Parmesan.8.Place the Air Frying Lid on the Pressure AirFryer Plus. Ensure that the Air FryingLid’s wire harness is connected with the wire harness on the Pressure AirFryer Plus.Press the Air Fry Button. Press the Timer Button and set the cooking time to 5 mins.Press the Temp Button and set the cooking temperature to 375 F/190 C. When thecooking process is complete, press the Cancel Button.9.Allow the bread pudding to cool briefly. Serve hot or warm.½ cup minced yellow onions¼ cup minced green bell pepper 3 cup sliced scallions12 ½ cups milk½ cup heavy cream¼ cup melted butter8 large eggs, beaten½ lb pepper jack cheese, grated½ lb Monterey Jack, grated¾ tsp. salt 8 tsp. freshly ground black pepper1 8 tsp. ground cayenne pepper1¾ cup sour cream½ cup grated Parmesan16
Roasted Chicken withTangerines & RosemarySERVESIngredientsDirections1 4–5-lb whole chicken1.Rub the chicken with the butter. Season the chicken with the salt, blackpepper, and Creole seasoning.2.Season the onions and tangerines with the salt and black pepper.Stuff the onions, tangerines, and 4 rosemary sprigs inside the chicken cavity.3.Place the Inner Pot in the Pressure AirFryer Plus. Add 1 cup chicken stock tothe pot. Place the wire rack inside the Inner Pot. Place the chickenon the rack.4.Place the Pressure Lid on the Pressure AirFryer Plus and turn the Lidcounterclockwise. The Lid will lock and the Pressure Release Valve willclose. Press the Chicken Button. Press the Timer Button and set the cookingtime to 30 mins.5.When the cooking process is complete, the Pressure AirFryer Plus willautomatically switch to Keep Warm. Press the Cancel Button. Slide the SteamRelease Switch to the Open position. After the steam is released, removethe Lid. Place a saucepot on the stove top. Transfer the liquid from the InnerPot to the saucepot. Add the tangerine juice, honey, and the rest of therosemary and season with the salt and black pepper. Simmer the sauceuntil it is reduced to ½ cup (about 8–10 mins.).6.Place the Air Frying Lid on the Pressure AirFryer Plus. Ensure that the AirFrying Lid’s wire harness is connected with the wire harness on the PressureAirFryer Plus. Press the Air Fry Button. Press the Timer Button and setthe cooking time to 15 mins. Press the Temp Button and set the cookingtemperature to 325 F/163 C.7.When the cooking process is complete, press the Cancel Button.Transfer the chicken to a serving plate and glaze with the sauce.2 tbsp. unsalted butter, softenedsalt, for seasoning, dividedground black pepper, forseasoning, divided1 1/2 tbsp. Creole seasoning1 yellow onion, quartered3 tangerines, quartered6 sprigs fresh rosemary, divided1 cup chicken stock1 cup fresh tangerine juice1 tbsp. honey174
Ooey-GooeyBlueberry French ToastSERVES6
IngredientsDirections1 tbsp. unsalted butter1.Butter a 2-qt. round baking dish with 1 tbsp. butter. Arrange half of the breadon the bottom of the baking dish. Top the bread with the cream cheeseand ½ cup blueberries and arrange the remaining bread over the blueberries.2.Combine the eggs, half and half, syrup, and orange juice in a large bowland mix together. Pour the egg mixture evenly over the bread mixture.Cover the dish with foil and refrigerate for at least 1 hr. (up to overnight).3.Remove the dish from the refrigerator and let come to room temperature.While the mixture is warming up, place the Inner Pot in the Pressure AirFryerPlus. Press the Sauté Button (20-min. cooking time). Press the Temp Buttonand set the cooking temperature to 340 F/170 C.4.Add the sugar, water, orange juice, cornstarch, and orange zest. Cook whilestirring occasionally until thickened (about 4 mins.). Add 1 ½ cups blueberries,stir, and let simmer while stirring occasionally until the berries have burst(about 4 mins.). Add 1 ½ tbsp. butter and stir until melted.5.Press the Cancel Button. Remove and reserve the blueberry sauce. Clean outthe Inner Pot. Add enough water to the Inner Pot to fill the Inner Pot with 1 in.of water and place a wire rack in the Inner Pot. Use a foil sling to lower thebaking dish onto the rack.6.Place the Pressure Lid on the Pressure AirFryer Plus and turn the Lidcounterclockwise. The Lid will lock and the Pressure Release Valve will close.Press the Beef setting (25-min. cooking time).7.When the cooking process is complete, the Pressure AirFryer Plus willautomatically switch to Keep Warm. Press the Cancel Button. Slide the SteamRelease Switch to the Open position. After the steam is released, removethe Lid. Remove the foil from the baking dish.8.Place the Air Frying Lid on the Pressure AirFryer Plus. Ensure that theAir Frying Lid’s wire harness is connected with the wire harness on thePressure AirFryer Plus. Press the Air Fry Button. Press the Timer Button andset the cooking time to 5 mins. Press the Temp Button and set the cookingtemperature to 375 F/190 C. When the cooking process is complete, pressthe Cancel Button. Carefully remove the baking dish using the foil sling. Ladlethe blueberry sauce over the French toast.7 slices home-style white bread,crusts discarded & bread cut into1-in. cubes1 8-oz package cold creamcheese, cut into 1-in. cubes½ cup blueberries, picked over& rinsed5 large eggs1 cup half and half3 tbsp. maple syrup2 tbsp. freshly squeezed orangejuiceBlueberry Sauce1 ½ cups sugar1 ½ cups water½ cup fresh-squeezed orangejuice3 tbsp. cornstarch1 ½ tsp. orange zest1 ½ cups blueberries, picked over& rinsed1 ½ tbsp. unsalted butter19
Emeril's ChiliSERVESIngredientsDirections3 tbsp. vegetable oil1.Place the Inner Pot in the Pressure AirFryer Plus. Press the Sauté Button.Press the Timer Button and set the cooking time to 10 mins. Press the TempButton and set the cooking temperature to 340 F/170 C.2.Add the vegetable oil and heat the oil. When the oil is hot, add the onionsand sauté until they start to wilt (3–5 mins.). Season the onions lightlywith 1 tsp. salt and the cayenne pepper.3.Add the stew meat, chili powder, cumin, crushed red pepper, oregano, and2 tsp. salt and cook until the meat is browned (5–6 mins.). Add the garlic,tomatoes, tomato paste, stock, and beans. Press the Cancel Button.4.Place the Pressure Lid on the Pressure AirFryer Plus and turn the Lidcounterclockwise. The Lid will lock and the Pressure Release Valve will close.Press the Stew Button. Press the Timer Button and set the cooking time to50 mins.5.When
for his mastery of Creole and Cajun cuisine, which inspired the development of his “New New Orleans” style. Chef Emeril is most notable for having appeared on a wide variety of cooking TV shows, including the long-running and highly rated Food Network shows Emeril Live and Essence of Emeril, and most
Vine & Dine Seafood Cook -Off with Chef Emeril Lagasse, Winemakers, Auction and . over 12,000 followers. When combined with Chef Emeril’s social channels, reach is 1.2 million. . Inspired 5,000 kids to get connected to their foo
director of photography and a found-ing member of Florentine Films. His cinematography credits include seven Oscar nominated films, two Academy Award win-ners, twenty-two Emmy nomi-nated productions and ten Emmy Award winners. He has ten personal Emmy nominations and one Emmy Award. B
humorous overtones from Emmy winner John Wells, Emmy nominee Aaron Sorkin and Emmy winner Thomas Schlamme. Winner of 26 Emmy Awards and two Golden Globe Awards!
Wolfgang Puck ! Emeril Lagasse 24! Culinary Foundations! Fall 2011! Braising and Stewing ‘A method of cooking food in a closed vessel with liquid at a low temperature and for
Add the turkey to the cold brine and refrigerate overnight. 3. The next day, remove the turkey from the brine and pat the turkey dry. 4. Slide the Pizza Rack into Shelf Position 5. Place the Baking Pan on the Pizza Rack. Place the turkey on the Baking Pan. 5. Rotate the Program Selection Knob to the Roast setting (350 F/175 C).
P A G E 1 6 2 The 45th Annual Daytime Emmy Awards is a presentation of the National Academy of Television Arts & Sciences. Mario Lopez Mario Lopez is the host of Extra, the Emmy Award–winning entertainment news program.This is Lopez’s tenth
cover photo: emmy Silvius cover illustration: www.istockphoto.com page 48 photo: www.istockphoto.com inside back cover illustration: www.istockphoto.com Back cover photo: emmy Silvius Graphic design: Mary ferlin, communications office, catholic Archdiocese of Melbourne title: Beyond Black Saturday
READING TEST . In the Reading test, you will read a variety of texts and answer several different types of reading comprehension questions. The entire Reading test will last 75 minutes. There are three parts, and directions are given for each part. You are encouraged to answer as many questions as possible within the time allowed.
