Emeril’s Fresh Take On Farm To Table...

Emeril in the kitchen of Fresh Food Fast

Emeril Lagasse is no stranger to making meals from locally-sourced and seasonal ingredients. From the time he began learning to cook from his mother in Fall River, Mass, through advanced culinary training in Paris and Lyon, France, he cooked with produce right from the farm.

Back in the States, he worked his way through top restaurants in New York, Boston and Philly; building a reputation for using only the freshest ingredients.

Today, Emeril is the chef-proprietor of twelve restaurants in New Orleans, Las Vegas, Orlando, Miami, Gulfport and Bethlehem, and still remains devoted to fresh and local. He works with cottage industry ranchers, farmers and fishermen to support that vision.

Next month, Cooking Channel is debuting Emeril’s brand new show Fresh Food Fast. He’ll share his favorite recipes that show off the taste and flavor of locally-sourced ingredients: fresh vegetables, salads and dressings, organic poultry and meats, sandwiches and seafood.

I made Emeril’s Quick Homemade BBQ Sauce at home yesterday evening. It filled my kitchen with the aromatic smell of cumin and garlic, followed by the tangy, vinegar-sweet aroma of the simmering sauce. I poured it over a simple grilled chicken and pickle sandwich and reveled in the smokey, rich flavor. I’m happy to share a sneak peek of his recipe below.

Emeril's Quick Homemade BBQ Sauce

Emeril’s Quick Homemade BBQ Sauce
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon crushed chipotle pepper flakes
1 teaspoon ground cumin
3/4 cup dark brown sugar
1 (24-ounce) bottle tomato ketchup
1 cup apple juice or cider
1/4 cup vinegar
1 1/2 tablespoons yellow mustard

Heat the olive oil in a medium saucepan. Add the onion, garlic, salt, black pepper, chipotle pepper flakes, and ground cumin. Cook the mixture for 6 to 8 minutes, or until the onions are translucent and soft.

Add the brown sugar, ketchup, apple juice, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer.

Remove from the heat and set aside to cool. Use the sauce immediately or cover and refrigerate, for up to 2 weeks, until ready to use.

Yield: about 4 cups
Prep Time: 20 minutes
Cook Time: 28 minutes