Best Emerils Russian Dressing Recipes

Emeril's Reuben Sandwiches image

Provided by Food Network

Time 45m

Yield 6 large sandwiches

Number Of Ingredients 20

2 pounds quality corned beef, very thinly sliced
12 slices Jewish-rye or marble-rye bread
1 recipe Emeril's Russian Dressing, recipe follows
12 ounces sauerkraut
12 slices good quality Swiss cheese
1 quart store-bought cole slaw, divided
4 tablespoons butter, softened, divided
6 kosher dill pickles, halved or quartered if large
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced yellow onion
1 tablespoon minced dill pickle
1 tablespoon minced celery
1 tablespoon minced parsley leaves
1 tablespoon heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Salt

Steps:

Preheat the oven to 350 degrees F.
Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.
Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.
Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.
In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

Emeril's Russian Dressing image

Provided by cookiedog

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced yellow onion
1 tablespoon minced celery
1 tablespoon minced parsley
1 tablespoon heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon emeril's red pepper sauce or 1/2 teaspoon hot sauce
1 pinch sugar
salt

Steps:

In a bowl, combine all the ingredients and whisk until well blended. Adjust the seasoning to taste.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 702.6, Fat 56.5, SaturatedFat 10, Cholesterol 54.4, Sodium 1773.6, Carbohydrate 48.1, Fiber 3.1, Sugar 15.3, Protein 3.2

Andouille Dressing image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 pound Andouille Sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
4 cups crumbled corn bead
2 cups chicken stock
Salt and cayenne
1/4 cup chopped green onions
1 deboned 20 pound fresh turkey, carcass removed and skin intact

Steps:

In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends

Russian Dressing image

Provided by tammy dalton

Time 5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

1/3 cup mayonnaise
1 1/2 tablespoons ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
salt, to taste
fresh ground black pepper, to taste