Recipe courtesy of Travis Smith
Show: Emeril Live
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1 hr 15 min
45 min
8 servings


Fire-Roasted Red Pepper Soup:
For the Cilantro Cream:
For the Lime Grilled Seafood:
For the Corn Hash:


For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.

Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.

Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.

For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.

For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.

For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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