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When I want to kick it up, I like to add hardwood chips or chunks to the grill it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
Emeril Lagasse
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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Like
Kicks
Cherries
Apples
Chunks
Hickory
Add
Adds
Pecans
Woods
Chips
Hardwood
Favorite
Flavor
Smoky
Personal
Bold
Grill
Common
Kick
Flavors
Find
Apple
Cherry
More quotes by Emeril Lagasse
If you don't follow your dream, who will?
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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
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In order to be big, you have to think big. If you think small, you're going to be small.
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Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
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Food that's beautiful to look at seems to taste better than food that isn't.
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When it ceases to be fun, I'll stop and just stay in my restaurants.
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I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.
Emeril Lagasse
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
Emeril Lagasse
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
Emeril Lagasse
Mom ran the house, so we grew up Portuguese.
Emeril Lagasse
We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about.
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The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
Emeril Lagasse
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
Emeril Lagasse
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.
Emeril Lagasse
I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.
Emeril Lagasse
I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.
Emeril Lagasse
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
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I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and love that really makes the thrust to the level that you want to get it to.
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Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
