Recipes: Ritz & Emeril recipes!

Posted on Feb 1, 2013 10:45am

Check out some great recipes from today's show brought to you by Ritz and Chef Emeril!


Serves 24

2 strips applewood-smoked bacon
1 ½ pounds fresh spinach, washed and stems removed; or 2 10-ounce packages of frozen chopped spinach, thawed and squeezed dry
2 tablespoons unsalted butter
2 tablespoons finely chopped yellow onion
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup heavy cream
¼ cup milk
½ cup finely grated Parmesan cheese
1 ½ teaspoons anise-flavored liqueur
1 teaspoon freshly squeezed lemon juice
1 teaspoon Emeril's Original Essence
¼ teaspoon coarse salt
3 tablespoons sour cream
¼ cup grated fontina cheese
Ritz® crackers, for serving

Set a 10-inch saute pan over medium heat. Place the bacon in the pan and cook until most of the fat has rendered, about 4 to 5 minutes. Turn and continue to cook until bacon is cooked through, caramelized and crispy, 3 to 4 minutes more. Transfer to a paper-lined plate to drain. Once cool enough to handle, chop bacon into ¼-inch pieces; set aside.

If using fresh spinach, bring a large saucepan filled two-thirds full with water to a rolling boil. Add the spinach and cook for 1 to 2 minutes, or just until spinach wilts and water returns to a boil. Remove from heat and strain spinach in a colander. Rinse under cold running water until cool.

Using your hands, squeeze spinach to remove as much liquid as possible. You should have about 1 ½ cups of spinach. Place spinach on a cutting board and chop finely; set aside.

In a heavy medium saucepan, melt butter over medium-high heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Do not allow garlic to brown. Add flour and stir to combine. Cook, stirring constantly, until mixture is a light-blond color, about 1 to 2 minutes.

While whisking, slowly add heavy cream and milk until smooth. Continue to cook until it comes to a boil and thickens, about 2 minutes. Reduce heat to medium-low and simmer for 3 to 4 minutes. Add the Parmesan cheese, anise-flavored liqueur, lemon juice, Essence, and salt; stir until well combined.

Remove from heat. Add sour cream, chopped spinach, fontina cheese, and bacon. Stir until the cheese is melted. Transfer to a serving dish and serve immediately with the Ritz® crackers.


2 tablespoons plus ¼ teaspoon sea salt
1 lemon, juiced, plus lemon halves
1 tablespoon plus 1/8 teaspoon cayenne pepper
2 cups ice cubes
1 bay leaf
20 small (36/40 count) shrimp, peeled and deveined, about ½ pound
4 ounces cream cheese, at room temperature
3 tablespoons mayonnaise
½ teaspoon finely grated lemon zest
1 teaspoon minced fresh flat-leaf parsley leaves
1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only

40 Ritz® crackers
2 tablespoons finely diced celery, for garnish
2 tablespoons finely diced red bell pepper, for garnish

In a large bowl, combine 2 cups cool water, 1 tablespoon sea salt, lemon juice and halves, and ½ tablespoon cayenne pepper. Stir to dissolve the salt. Add ice cubes. Set ice bath aside.

Fill a medium saucepan with water and add 1 tablespoon sea salt, ½ tablespoon cayenne pepper, and bay leaf. Bring to a boil. Add shrimp and return to a boil. Immediately remove saucepan from heat and allow the shrimp to remain in the hot water until just cooked through, about 1 minute longer. Using a slotted spoon, transfer shrimp to ice bath until completely cool.

Meanwhile, stir to combine cream cheese, mayonnaise, lemon zest, parsley, minced green onion, and the remaining ¼ teaspoon salt and 1/8 teaspoon cayenne pepper in a medium bowl. Transfer the cream-cheese mixture to a piping bag fitted with ½-inch plain tip; refrigerate 15 minutes.

Remove shrimp from ice-water bath and pat dry with paper towels. Halve shrimp lengthwise; set aside.

Place crackers on a large platter. Top each cracker with a shrimp half and pipe each with about 1 teaspoon cream-cheese mixture. Garnish with celery, red bell pepper and sliced green onion.


24 Ritz® crackers
½ cup toasted pecans
¼ cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
Coarse salt and freshly ground pepper
4 cups vegetable oil
1 pound boneless, skinless chicken breast halves, cut on the bias into ¼ -inch-wide strips
2 large egg whites, lightly beaten
Emeril's Original Essence, for sprinkling
¼ cup honey
¼ cup grainy or Creole mustard
¼ cup mayonnaise

Combine the crackers, pecans, ¼ cup Parmesan cheese, salt and pepper in a food processor, and pulse for 15 to 20 seconds. Transfer the breading mixture to a bowl; set aside.
Heat oil in a deep fat fryer to 350 degrees. Place egg whites in a separate bowl, and dip the chicken, one piece at a time, into the egg whites, and then into the breading mixture to coat. Transfer to a plate in a single layer.
Once all of the chicken has been coated, working in batches, add chicken to hot oil. Cook until golden brown, 30 to 45 seconds.  Drain on paper towels, and sprinkle with 2 tablespoons Parmesan cheese.
In a small bowl, stir to combine the honey, mustard, and mayonnaise until smooth. Serve immediately with chicken.
Substitute: Prepare using a deep frying pan.  Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer.
Prep Time: 15 mins, Total Time: 60 mins
Makes: 24 servings, 2 mini corn cakes each

18   RITZ Crackers, crushed (about 1/2 cup)
1/2   cup yellow cornmeal
1/4   cup sugar
1 1/2   tsp. baking powder
1/4   tsp. ground cumin
1   egg
1/2   cup buttermilk
1/2   cup shredded Cheddar cheese
1   cup shredded zucchini (about 2 small)
1   can (8.75 oz.) corn, drained
6   Tbsp. oil, divided
3   Tbsp. mayonnaise
1   tsp. lime juice
1/2   tsp. Sriracha sauce (hot chili sauce)

Mix first 5 ingredients in large bowl until blended. Whisk egg and buttermilk in separate bowl until blended. Add to crumb mixture with cheese, zucchini and corn; mix well.
Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. Carefully drop teaspoonful of batter, in batches, into hot oil; cook 2 to 3 min. on each side or until golden brown on both sides, adding remaining oil as needed to make 48 mini corn cakes.
Mix remaining ingredients. Serve spooned over corn cakes.
Make Ahead:  Corn cakes can be cooked ahead of time. Cool, then refrigerate up to 24 hours. Remove from refrigerator 30 min. before serving. Arrange in single layer on parchment-covered baking sheet. Bake in 350°F oven 10 min. or until heated through.
Prep Time: 30 min| Total Time: 1 hr. 15 min
Makes: 12 servings, 2 Tbsp. spread and 5 crackers each

6 slices bacon, chopped
2 Tbsp. butter
1 small onion, chopped (about 1 cup)
1 Large fresh jalapeño pepper, seeded, chopped
1 can (6.5 oz.) minced clams, undrained
4 tsp. lemon juice, divided
RITZ Crackers, divided

Heat oven to 350
COOK and stir bacon in medium saucepan on medium-high heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan.
ADD butter to drippings in pan; cook until butter is melted. Stir in onions and peppers; cook 1 min., stirring constantly to scrape browned bits from bottom of pan. Remove from heat.
DISCARD 2 Tbsp. liquid from clams. Add clams, remaining liquid and 1 Tbsp. (3 tsp.) lemon juice to onion mixture; mix well.
CRUSH 33 crackers; stir into clam mixture with all but 1 Tbsp. bacon. Spoon into small baking dish.
BAKE 45 min. or until heated through. Drizzle with remaining lemon juice; top with remaining bacon. Serve with additional RITZ Crackers.

Prep Time: 10 min |Total Time: 10 min
1 pkg. (8 oz.)  PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
3 slices OSCAR MAYER Smoked Ham, finely chopped
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped red  bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper (cayenne)

SPREAD cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with next 3 ingredients.
MICROWAVE on HIGH 1 min. or until heated through.
TOP spread with remaining ingredients. Serve with RITZ Crackers.

Prep Time: 25 min Total Time: 25 min | SERVES 10


30   RITZ Crackers
3/4   cup  chopped pecans
1/2   cup  butter
3/4   cup  packed brown sugar
1/8   tsp.  ground red pepper (cayenne)
2   oz.  semi-sweet baking chocolate, melted


Heat oven to 350°F.

Place crackers, 1 inch apart, on foil-covered baking sheet; top with nuts.
Bring butter, sugar and red pepper to boil in medium saucepan on medium heat; cook 1 to 2 min. or until well blended, stirring frequently. Spoon about 1 tsp. over each cracker.
Bake 6 to 8 min. or until topping is hot and bubbly. Cool completely.
Separate crackers; place on wire rack set over sheet of parchment paper. Drizzle with chocolate; refrigerate 5 min. or until firm.
Spice it up! For more heat, use 1/4 tsp. ground red pepper.

|Prep Time: 5 min |Total Time: 5 min

2 Tbsp. PLANTERS Creamy Peanut Butter
12 RITZ Crackers
2 Tbsp. JET-PUFFED Marshmallow Creme

SPREAD 1 tsp. of the peanut butter onto each of 6 of the crackers.
TOP each with 1 tsp. of the marshmallow creme.
COVER with remaining crackers to make six sandwiches.


Ritz Crackers (+- 54)
1 stick unsalted butter
1 C packed dark brown sugar
¼ C light corn syrup
½ tsp kosher salt
¼ tsp baking soda
½ tsp bourbon extract
8oz mini chocolate chips

Pre-heat oven to 300.
Line a 13x18 rimmed baking sheet with parchment paper and spray with canola oil.
Cover with a single layer of crackers.
Melt butter & sugar & corn syrup in a saucepan until bubbly. Add extract, salt and baking soda and remove from the heat. Stir to combine.
Pour caramel mixture evenly over the crackers, spreading if necessary to make sure all crackers are covered.
Put into preheated oven for 5 minutes.
Remove from oven and sprinkle with mini chocolate chips, using a rubber spatula to spread until melted.
Cool on a rack.
Break into pieces and enjoy!

Substitute: If you can't find bourbon extract, you can use vanilla extract.


|Yield: 6 1/2 cups, serving 4 to 6


1 1/2 cups pineapple juice
1 cup orange juice
1 cup pomegranate juice, preferably a filtered (not cloudy) brand
1/2 cup grenadine
1/2 cup simple syrup
1/4 cup plus 2 tablespoons lemon juice
1/4 cup plus 2 tablespoons lime juice
1 1/2 cups light rum
1/4 cup Triple Sec
2 tablespoons dark rum
Orange slices, for garnish
Lemon slices, for garnish
Maraschino cherries, for garnish


In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.  Add the light rum, Triple Sec and dark rum and stir well.  Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.

Connect with the Talk