We love Emeril Lagasse and his Emerilware line of kitchen products! Some great New Orleans friends are in town so it seemed appropriate to celebrate Emeril’s birthday (October 15, 1959) in true NOLA fashion this year. Any excuse for a party!
We made this amazing seafood salad with an Emeril recipe for remoulade sauce. Fresh crab, loads of shrimp, some avocado and crispy fresh lettuce made for an easy, delightful and elegant dinner. Spicy and flavorful remoulade sauce added just the right touch of savoriness to the meal.
To finish off the meal in style and have a real birthday celebration, we used a classic 2004 Emeril Lagasse recipe, for a Giant Chocolate Chip Cookie Cake. While our cake decorating was clearly NOT done by a professional, once the group dug into the Cookie Cake, all was forgiven. This dessert treat was a snap to make too, thanks to our powerful Viking hand mixer and some basic ingredients that we always have in the pantry.