Emeril's Fresh Take On Farm To Table

By: Frank Samperi

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

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

Enjoy! And be sure to catch the show premiere on Saturday, July 10 at 4:30pm ET. These are recipes you don't want to miss.

Learn more about Emeril Lagasse .
Keep Reading

Next Up

Serve a Peruvian Take on Potato Salad at Your Next Party

Serve a Peruvian take on potato salad at your next cookout. Start with potatoes blended with oil and ají amarillo, and then layer with your favorite fillings.

How To Make Fresh Corn Tamales

Learn how to make authentic fresh corn tamales at home with this step-by-step, easy recipe from Ana Sofia Pelaez.

Fresh Homemade Strawberry Jell-O

Cooking Channel shows you how to make your own Jell-O that's better than the boxed kind using fresh strawberries and gelatin.

On TV

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

Cheap Eats

New Episodes Wednesdays 10|9c

So Much Pretty Food Here