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Famed chef Emeril Lagasse says that it’s becoming all but impossible to be a successful restaurateur in America today. The government just gets in the way too much. Lagasse specifically singled out the current president’s policies. “It’s becoming a very challenging industry to become a very successful average restaurateur,” continued Lagasse. “I can’t charge $300 a person in my restaurant or I would not be in business. Am I using any different ingredients? Not really. Am I using any caliber of service staff? I don’t think so. I think our service is as good or better than most places.” “And...

Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until...

WASHINGTON, June 28, 2007 – Famous television Chef Emeril Lagasse will salute the military with two programs showcasing recipes created by the men and women who keep the troops fed and happy. “Emeril’s Army-Navy Contest” will air on the Food Network tomorrow at 8 p.m. Eastern Time. “Emeril’s Military Contest” will air the following evening at the same time. The six winners, representing each of the five branches of the military, were selected from entries in “Emeril’s Military Recipe Contest.” “These folks are the real heroes,” Lagasse said of the servicemembers. “You just can’t understate the importance of what...

FORT LEWIS, Wash. (Army News Service, Oct. 23, 2006) – In a show of support for troops, the man who coined the terms “kicked up” and “Bam!” held a book-signing event at the Post Exchange Oct. 12 as part of his current book tour. More than 3,500 people comprised the line that snaked around the building to have Chef Emeril Lagasse’s books signed, including his most recent release, “There’s a Chef in my World,” a children’s cookbook. “It’s more than a cookbook – it’s about reading, it’s about mathematics, it’s about weights and measures,” said Lagasse, who wrote the book...

WASHINGTON, Sept. 22, 2006 – If you’re currently a chef on active duty in the Armed Forces, TV cooking-show icon Emeril Lagasse wants your favorite recipe. Emeril is looking for a military chef who has the right recipe and knows how to use it. Any military chef who has a favorite dish can enter the first ever Military-Only Emeril Cooking Contest. Recipes ranging from jambalaya or marinated steak to specialty pies and appetizers all have a chance of winning. “I have great respect for our men and women who serve in the military,” Emeril said. “I also understand the challenges...

An idea: Stay in the kitchen Shut up and cook Friday, February 03, 2006Chris Rose Announcing the new chef's special at Emeril's restaurant: Foot. In mouth. Served raw, and chilled to the bone. Joining the fray of the Crescent City's latest parlor game, "WHAT WERE THEY THINKING WHEN THEY SAID THAT?," Emeril Lagasse tossed his two cents into the pot yesterday in The New York Post. Gossip columnist Cindy Adams quotes Emeril as saying, in regards to what's happening in New Orleans: "Nothing. The mayor's a clunk. The governor is also a clunk. They don't know their (nether sections) from...

Yesterday I watched Food TV. Emeril had the winners of his Italian cuisine contest on. Wow! There were some yummy dishes on there. One I need to make next week is a dish called Chicken Meatball Soup. Wine lovers will love it because you can use wine liberally in this dish. There is a newsletter I would like to recommend. I have subscribed to it for years. It's called Real Food for Real People. You can take a look at the site for it at http://www.realfood4realpeople.com