Emeril Recipes for Pecan-Crusted Baked Chicken, Creamed Corn and Green Onion Potato Salad

This meal has it all- tasty baked chicken, down-home Southern creamed corn, and a unique potato salad- with the added flair of Emeril Lagasse

Ingredients:
1 cup buttermilk
3 tablespoons Emeril's Original Essence
2 teaspoons salt
One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
2 tablespoons olive oil
3/4 cup pecan pieces
3/4 cup bleached all-purpose flour
1/2 teaspoon freshly ground black pepper

Directions:
Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.

Preheat the oven to 400°F. Grease a heavy baking sheet with the olive oil and set aside.

Pulse the pecans in a food processor or blender until finely chopped into a meal.

Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper in another large plastic bag.

Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.

Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.

Yield: 4 servings

For the Creamed Corn:

6 ears corn, shucked
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups water
Salt and white pepper

Use a sharp paring knife to cut the tips of the corn kernels off the cob, keeping as much of the kernel intact on the cob. Transfer the corn tips to a bowl. Using the back of a heavy chef's knife, scrape the cobs thoroughly to release the remainder of the corn off the cob into the bowl, making sure to include any released corn "milk" that is released from the cob.

Heat the butter in a large skillet over medium heat. Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes. Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time — be sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes.

Yield: 4 side dish servings

For the Green Onion Potato Salad:

1 cup mayonnaise
½ teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground white pepper
½ cup chopped green onion tops (green parts only)
2 pounds cooked, unpeeled new potatoes, halved if small, or quartered
1/3 cup finely minced red onions
1 tablespoon chopped fresh cilantro

Place the mayonnaise, mustard, garlic, salt, pepper and green onions in a blender and blend on low speed and process briefly to combine. In a medium bowl, place the potatoes and red onions. Pour the mayonnaise over the potatoes and stir to combine. Garnish with the cilantro.

Yield: 5 generous salad servings

Source: Good Morning America