Some recipes from the 'Emeril' sitcom

By Lisa Intrabartola
East Brunswick (N.J.) Home News Tribune

Celebrity chef Emeril Lagasse of the Food Network's "Emeril Live," and "Essence of Emeril" served up several dishes on the premiere of his new sitcom "Emeril" last week on NBC.

Celebrity chef Emeril Lagasse plays himself on a primetime NBC sitcom bearing his name. The show debuted last month. NBC

The recipes are provided courtesy of Emeril Lagasse and Food of Love Productions.

CLASSIC NAWLINS BREAD PUDDING

• 6 eggs
• fl cup sugar
• 3/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 3 cups heavy cream
• 6 cups cubed day-old bread (such as French baguette, Italian loaf or brioche)
• 1/2 cup raisins

Generously butter an 8- to 10-inch baking pan. In a large mixing bowl whisk eggs thoroughly. Combine sugar and cinnamon and whisk into eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins. Let sit 30 minutes.

Preheat oven to 350 degrees. Pour batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until pudding is firm and golden, about 35 minutes more. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve. Makes 10 to 12 servings.

GRILLED PORK TENDERLOIN
(With apple cider glaze and a creole mustard reduction sauce)

For the glaze:

• 1/2 cup light brown sugar
• 1/4 cup honey
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon mace
• 1/4 teaspoon cardamom
• Salt
• 1 cup brandy
• 4 cups apple juice
• 1 cup champagne vinegar
• 1/4 cup melted butter
• 2 tablespoons cornstarch
• 2 tablespoons water

In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute. In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely. Preheat the oven to 450 degrees.

For the pork:

• 3 pound boneless pork loin, trimmed
• Creole seasoning
• 1/2 cup Creole mustard
• 2 cups veal reduction

Season the pork with Creole seasoning. Place the pork in a large zipper-style plastic bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees and continue to roast for 30 to 40 minutes, or until the temperature reaches 155 degrees on a meat thermometer, basting with remaining marinade every 15 minutes. Remove from the oven and rest for 10 minutes before slicing. In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for 2 minutes.

To serve, spoon the sauce over the pork and garnish with parsley. Makes 8 servings.

BLACK BEAN CAKES
(With chunky guacamole and lime crema)

For the black bean cakes:

• A pound black beans, cooked until tender, with 2 ham hocks and chicken stock, cooking liquid reserved
• 1/2 small onion, medium diced
• 1/2 teaspoon garlic
• 1 tablespoon chopped cilantro
• 1 egg
• 1/2 cup flour
• Salt and white pepper

In the bowl of a food processor, puree half of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for ten seconds. Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper and hot sauce. If too thick, adjust consistency with bean cooking liquid. Form cakes using a 4-ounce ice cream scoop. Dredge in seasoned flour prior to cooking. Heat a large nonstick saute pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.

For the hot sauce:

• 1/2 cup all purpose flour, seasoned with one-half tablespoon Creole seasoning
• 2 tablespoons olive oil
• For the chunky guacamole:
• 3 ripe avocados
• Juice of half a lime (or more to taste)
• 1 tablespoon chopped cilantro
• 1/2 red onion, minced
• 1 jalapeno pepper, minced
• Salt and white pepper

In a medium mixing bowl, combine all ingredients for the hot sauce and guacamole. Mash together with a spoon, being careful not to mix too much.

For the lime crema:

• 1 cup sour cream
• 1/2 cup heavy cream
• Juice of 1 lime
• Salt and white pepper
• 1 tablespoon chopped chives

In a small bowl combine all ingredients. Place a scant one-fourth cup of lime crema on a plate, place bean cake on top and garnish with a healthy dollop of guacamole. Makes 6 to 8 first course servings.