Total:
25 min
Prep:
15 min
Cook:
10 min

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

about 2/3 cup

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Ina Garten

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Lemon Curd

Recipe courtesy of Alton Brown

Mascarpone and Lemon Gnocchi

Recipe courtesy of Giada De Laurentiis

Lemon Chicken

Recipe courtesy of Rachael Ray

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking