Best 3 Emerils Spicy Garlic Bread Recipes

"Emeril's Spicy Garlic Bread" is a tantalizing appetizer or side dish that is sure to tantalize taste buds with its blend of spicy and savory flavors. This delectable dish combines the crispiness of toasted bread with the aromatic flavors of garlic, butter, and a special blend of spices. Whether you are looking for a quick and easy snack or an impressive dish to serve at your next gathering, "Emeril's Spicy Garlic Bread" is guaranteed to be a hit.

Let's cook with our recipes!

EMERIL'S SPICY GARLIC BREAD

Emeril's Spicy Garlic Bread image

This is just tooo yummy for words. We always serve this with Emeril's Garlicky Bread Soup. Garlic-lover's heaven!!

Provided by Angel91805

Categories Breads

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large egg
1 tablespoon Dijon mustard
1 tablespoon garlic, chopped
1 lemon, juice of
1 cup vegetable oil
salt
fresh ground black pepper
1/4 cup pickled jalapeno pepper, chopped
1 cup artichoke heart, thinly sliced
4 ounces parmesan cheese, grated
1 loaf French bread

Steps:

To make Garlic Aioli:.
In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream slowly until the mixture is pale in color and thick. Remove from the processor and refrigerate for at least one hour.
To assemble the Spicy Garlic Bread:.
Preheat oven to 400. In a mixing bowl, combine the aioli, jalapenos, artichoke hearts and parmesan cheese. Mix well. Season with salt and pepper. Slice the bread in half lengthwise (if not already cut). Spread the mixture over each half of the bread. Place on a parchment lined baking sheet and bake until golden and bubbly. About 20-25 minutes. Remove from the oven and cool slightly before slicing.

GARLIC AIOLI

Garlic Aioli image

Provided by Emeril Lagasse

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 large egg*
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
Juice of one lemon
Salt
Freshly ground white pepper
1 cup vegetable oil

Steps:

In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

Emeril's Homemade Sweet and Spicy Pickles image

NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.

Provided by Food Network

Categories side-dish

Time P14DT2h55m

Yield 4 pints

Number Of Ingredients 13

Ingredients

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

Steps:

Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

Tips:

Use high-quality bread for the best results. A good loaf of French bread or a baguette will work well.
Toast the bread slices until they are golden brown and crispy. This will help them to hold up better under the garlic butter.
Use real butter for the garlic butter. Margarine will not give you the same flavor.
Add plenty of garlic to the garlic butter. You can use minced garlic, garlic powder, or a combination of both.
Add some grated Parmesan cheese to the garlic butter for extra flavor.
If you like spicy food, add some red pepper flakes to the garlic butter.
Spread the garlic butter on the toasted bread slices liberally. You want every bite to be full of flavor.
Bake the garlic bread in a preheated oven until the butter is melted and bubbly and the bread is heated through.
Serve the garlic bread immediately with your favorite dipping sauce.

Conclusion:

Emeril's Spicy Garlic Bread is a delicious and easy-to-make appetizer or side dish. It is perfect for parties or potlucks, or it can be enjoyed as a snack. With its crispy bread, flavorful garlic butter, and spicy kick, this garlic bread is sure to be a hit with everyone who tries it.