访谈录 2010-04-06&04-09 你知道什么是dip么

Of course over our Super Bowl black party be, special here New Orleans, there a little food, yeah chef, that’s what I am talking about. Of course the great Emeril Lagasse is already there at Super Bowl Centre, he is in Miami. Gona be seeing him soon but he laughed me and good hands he did and you laughed me in good hands. Three chefs from your super restaurants here in New Orleans, David S-, I’m sorry, Slater, right? (Slater) You’re from the Flagship? Ok? We got Josh Laski Nola, gotta love that, Spencer Mench from Emeril’s Delmonico, so you’re gonna have some dips and show us a little bit. But I gotta start with the boss, you don’t mind? (Absolutely.) In Miami tell us your Super Bowl story there, and I might know this has been a long time coming for you too.

Robin 1 I gotta tell you something that I am surrounded by the who dat nation here in Miami. And I gotta tell you something. Look, they are up there in the balcony, screaming, they said you can’t burn this flag, Robin, it’s unbelievable.

It is unbelievable. Then you cook a little some for the new quarter-back Drew Brees when he came to the town?

Well, you know when, uh, when Drew Brees is being recruited by Mickey Loomis and coach Payton, they came to Emeril. And I put a little pressure on Drew Brees and I said, Drew, listen, no pressure but, if you, uh, if you sign with the Saints, I’ll cook you and your wife dinner any time you want in your home. And, he just so happened to sign. We've been friends ever since.

Good story there. I know your cooking sealed the deal. But what we want to have some dishes here because we have, you know, Super Bowl, so some people want some dips. David, what kind of dip you are gonna make for us?

We got the Who Dat Hot Crab 2 Dip.

Tell us a bit about the ingredients.

We’ve a little bit cream cheese, and mayonnaise in here, a little salted bell pepper, onion and garlic, and some Louisiana blue crab meat, the best crab meat in the world. I’m just gonna steer 3 that up a little bit, put that right in a casserole. We are just gonna top on our food with buttered breadcrumbs.

Oh, yeah, just a little some…

Just a little some…. We’re gonna finish it in the oven, 350 degrees for about half an hour.

All right, oh thank you. That's a good start there. We should tell everybody you can get the recipes on our website at abcnews.com. Josh, what you got here?

Uh, a little Creamy Shrimp 4 Green Onion Dip, so, just a little mayonnaise and cream cheese.

Do you say that mayonnaise or many?

Mayonnaise.

Just joking with you, OK.

Gulf 5 Shrimps 6 is with our Chef Emeril’s Essence, a little green onion and celery, lemon juice, lemon zest 7, a little kosher salt, white pepper cayenne.

Oh, yeah, what’s this to put in?

Yea, Worcestershire sauce, that’s there is to it. That’s it, I done.

That’s easy, that’s easy.

That’s it.

Good, good even like dance. Spencer, what you have over here?

I got little Kicked Up Spinach 8 and Artichoke Dip. Spinach and bechamel, Brie cheese.

Right, some more cheese?

Jack 9 cheese. Parmesan Cheese. Put some artichokes cause you know we’re gonna be healthy.

Right.

And you gotta have the bacon, right?

That’s it.

So basically you wanna serve all this opt 10, stir jelly, baking in the oven for ten to fifteen minutes till it's golden brown, too easy.

Now, Emeril, can you top these? Can you top these three great dips, what do you have?

Robin, I gotta tell you something. I gave demo all the great recipes, but anyhow what I got here as I told you guys a couple of weeks ago on the five top dishes of Super Bowl. I got some queso, with sweet corn, a little queso dip, I got Pico de gallo, I have guacamole I got homemade Tortilla tea chips, what can I say, but the guys did a great job, I’m really happy about that.

All right.

Hey, Robin!