Emeril Lagasse

Emeril Lagasse zooms in to talk about his new shows and more!

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Episode Transcript

Speaker 1 (00:00):
This is on with Mario Lopez. You're a Mario Lopez
joining me now on Zoom Superstar Chef on my favorite
Emerald Legs. See how are you, sir? Welcome to the show.
Great Mario, thank you so much. Thanks for having us.
How are you doing. I'm doing well. I'm doing well.
You know, I'm a major foodie. I don't know if
you know this, I may not think I'm like, I'm
really left vaticated heart and pound for pound, I honestly

(00:23):
think I eat more than anyone I know. And you, sir,
come from an area that I feel the food cannot
be duplicated. You can go to a lot of places
and get good Italian or some good Mexican. But if
you want to get some really good Cajun food, some
good you want a good a to face, some gumbo.
So yeah, it's why can't you find it outside of

(00:45):
Southern Louisiana? You know? Well, there's there's something magical, Mario
about Louisiana. You know, because you have like the city cooking,
the Creole cooking, and then you have the country cooking
slang cageing, the Cadiana. And when you when you use
those two together or leave them separate and and have
each one because they're both very, very different. There's a

(01:07):
there's a lot of tradition. Uh, there's a lot of
unique flavors, and uh, there's a you know, it's one
of the oldest cities for cuisine in America. And so
like you said, you know, you you talk about a
too f you talk about gumbo. Those dishes remind me
of like just being a melding pot of of like

(01:27):
different cultures coming together. Absolutely absolutely tell you what now
I'm hungry. I'm craving it right now, we're talking about it. Um.
So congrats, you've got a pair of shows on the
Roku channel. Let's start with Emerald Tailgates, who thro the
last pregame parties. Well, you know, we did the shows
in the Worleans first of all, which you know, as
you said, you know, hands down. Then it's the Saints.

(01:50):
You can't go wrong there, you Kidney, can't compete with that.
But these people, Marry are coming from all of these
different cities, whether it's Denver or you know, a Boston
or Pittsburgh, Cleveland. They come into the Wallens, some of
them for the very first time. And then for me
to do sort of my interpretation of sort of their

(02:12):
tailgating dishes, but done my style. I gotta tell you something.
And these super fans, they they are blast. So we
had such a great time outside of New Orleans. Whose
did you really enjoy? Um Man? I had. I had
a few characters I had. I had the student from
from Cleveland who was awesome, um Denver, I had this

(02:37):
lady from Denver, and and you know what, Mary, it's
kind of like they have like a club. They have
like this tailgating call, you know, and and they all
have great meanings because they're all trying to give something
back to the community, which will be cool. Well, it's
like they're into it man, that I mean, they're just
like into we had a lot a lot of farms

(02:58):
that's going to be fun to check out. Then you've
also got Emerald Cooks and this is specifically about New Orleans, correct, Well,
you know it's it's sort of the new version of
Essence of Emerald and so um, I should say, the
modern version of Essence of Emerald, but it's predominantly focused
about New Orleans or Louisiana talent. Like I have this

(03:18):
lady a couple hours in St. Francisville, outside of the
city of New Orleans. She raises water buffalo. Who who
would think about raising water buffalo? But because of her
passion and love for the animal. But then she takes
the milk and she makes gelato and she makes cheese,
and then we did a whole roast out of out
of this water buffalo that was really dynamite. It was

(03:41):
it was to die for. And then like these two ladies,
they wanted to make sake, like who would think, who Louisiana,
They're gonna make sake, But they couldn't find the rice
because you have you have to have a short green
rice to to to make sake. So they went to
the state. They worked with the Louisiana UH University, and

(04:01):
all of a sudden, these two ladies are making saki
like it's like state of the art, like so good,
and I can keep going on and on and on.
That's the kind of show that Emerald cooks us. You,
my friends, because being such a foodie that you are,
and when you see these dishes that we're doing, you're

(04:22):
gonna you're gonna freak out. Okay, you got me fired up,
You got me fired up? Um, what about Thanksgiving? What
are you do you get the day off because you're
always cooking? Do you let someone else take charge? You know,
I wish that was the case. Unfortunately, you know, an
extended family is looking for me. So you know, it's
it's a matter of like one or two different types

(04:43):
of turkeys. I don't deep fry him anymore. I used
to deep frying, but so I do a traditional roast.
I'm into these turkey rulead's right now, where you sort
of take the legs and wings off them separately, take
the breast and open it up, kind of pounded a
little bit, and then a favorite stuffing. Put a little
bit of the stuffing in and roll it up, tie it,

(05:04):
see it in in the cast iron pan, and then finish
it in the oven. Then you take it out, let
it cool a little bit like you should do, and
then just slice this little roulotte and then the extra
dressing that you make, stuffing dressing, whatever you can solve
that on the side. My favorite is probably my mom's.
It's a Portuguese inspiration that she makes with like it's

(05:25):
very simple, but she makes it with chio and the
trinity and and bread and she soaks the bread Mario,
it is so delicious. So I'm gonna send you the recipe. Okay,
please do in that turkey too. I'm gonna get Mrs
Lopez on that. What about Christmas? You know I expected
to cook on Christmas? Are you, Mario? What can I say?

(05:47):
No days off? Yeah, they got the eyes on me.
But you know what the tradition has been since I
was a little boy with my mom is the celebration
of the Seven Fishers on Christmas Eve. And so it
turns into seven fishes, like fourteen or you know, twelve, right,
but it's but it's a blast and and it's shellfish,

(06:07):
and you know love shellfish. Yeah, exactly, it's so. And
then Christmas Day is generally traditional. If if it's not
gonna be another turkey, then it's probably gonna be like
roast beef. Yeah. I love it. I love it, and
I love hanging out and talking with you. One of
these days, hopefully we'll break some bread and get in there. Meanwhile,

(06:27):
watch Emerald cooks and Emerald tailgates on the row couch
on the Roku channel. Emerald, thanks so much for checking in.
Thanks so much, mar I appreciate great seeing you give
me my best. I'll talk to you soon, my friend.
Thank You with Mario Lopez