Hometown recipes from renowned chef

There are many people who are immediately recognized by their first name. Elvis and Cher are two that quickly come to mind. When it comes to the kitchen, one of the most famous one name chefs made his mark in the city of New Orleans, Emeril. Emeril Lagasse started his rise to fame at Commander’s Palace before he went on to open his restaurant empire.

Not only did he redefine New Orleans cooking, he was also very proud of his heritage growing up in Fall River Massachusetts. Today, I am featuring two recipes from his hometown that he prepared on his Emeril Live TV Show. The first is perfect for this time of year, Fall River Clam Chowder. The second draws from his Portuguese roots, Chorizo Stuffed Roasted Chicken. So, turn off the Food Network, and Let’s head to the kitchen!

Fall River Clam Chowder

3/4 pound sliced bacon, chopped

2 cups chopped leeks (white part only, well washed)

1 cup chopped celery

1 cup chopped carrots

Salt and freshly ground black pepper to taste

6 bay leaves

3/4 cup bleached all-purpose flour

8 cups clam juice

1 1/2 pounds Idaho potatoes, peeled and quartered

1 cup fresh sweet corn kernels (from 1 medium-sized ear)

1 cup heavy cream

1/2 cup chopped fresh parsley leaves

4 pounds littleneck clams, shucked with liquor reserved

Oyster crackers

In a large stockpot over medium heat, fry the bacon until crisp. Stir in the leeks, celery, and carrots, season with salt and pepper; add the bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes. Stir in the flour and cook for 10 minutes, stirring occasionally. Add the clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves. Ladle into soup bowls and serve with oyster crackers.

Chorizo Stuffed Roasted Chicken

1 tablespoon olive oil

1/4 pound ground pork

1/4 pound chorizo sausage, removed from casings and crumbled

1 cup chopped yellow onions

1/2 cup chopped celery

1/4 cup chopped green bell pepper

Salt and pepper to taste

1 tablespoon chopped garlic

12 slices white sandwich bread

2 cups chicken stock

Pinch of crushed red pepper

1/4 cup chopped parsley leaves

1 large egg

1 (4 to 5 pound) roasting chicken, rinsed with cool water and patted dry

Butcher’s twine

1/4 cup water

Preheat oven to 400℉.

Heat the oil in a large sauté pan over medium heat. Add the pork and chorizo and cook until completely browned, about 3 minutes. Add the onions, celery, and bell pepper, season with salt and pepper, and cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from heat.

Put bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and pepper. Add the egg and mix thoroughly.

Season the chicken generously with salt and pepper. Stuff the cavity with the sausage mixture. Close the cavity and cross the legs, securing them with butcher’s twine. Put the water in the bottom of a roasting pan and place the chicken in the center of the pan. Bake until the chicken browns evenly, about 1 hour. Reduce the heat to 375℉ and continue to bake until it becomes very tender and the juices run clear, about another hour. Let the chicken rest for a few minutes before carving. Serve with the stuffing.

I miss the days when the cooking shows on TV were about teaching and not competition. Emeril lead the way. People often ask me about my cookbooks and why I wrote them. If I can help one person learn how to cook, I have done what I set out to do. Don’t be afraid to Kick it up a Notch!