Emeril by All-Clad 3-Piece Set Giveaway (CLOSED) http://rasamalaysia.com/emeril-by-all-clad-3-piece-set-giveaway/
January 27th, 2014 No comment

Emeril by All-Clad 3-Piece Set Giveaway (CLOSED)

Update: The winner is Deborah F.

To celebrate Emiril Cookware’s debut on QVC, I am partnering with my friends at QVC to give away The Emeril by All-Clad Hard Enamel 3 Piece Set. There will be one (1) winner whom will receive one (1) Emeril by All-Clad Hard Enamel 3 Piece Set. The suggested retail price of The Emeril by All-Clad Hard Enamel 3 Piece Set is US$40.

  • Includes 10″ fry pan, 3-qt saute pan, and a glass lid that fits both pieces
  • Nonstick interior, hard enamel exterior
  • Soft silicone in handles for a stay-cool grip
  • Pan: oven safe to 410F
  • Lid: oven safe to 350F
  • Dishwasher safe
  • Aluminum construction
  • Lifetime Limited Manufacturer’s Warranty

QVC “kicks it up a notch” with the return of Emeril Lagasse. The star chef, restaurateur, TV personality and best-selling cookbook author is scheduled to heat things up at QVC with his line of professional-style kitchenware, food and cutlery products. His line features an eclectic assortment of culinary tools that are perfect for home chefs and are designed to reflect Lagasse’s signature culinary expertise. Each piece in Lagasse’s line embodies an innovative yet practical style that is created with high-quality materials, including cookware by All-Clad, kitchen appliances by T-Fal and more.

Ranging from $20 to $300, the collection includes everything from cookware sets to a deep fryer. Tune in to QVC for the “Emeril’s Kitchen” broadcast Sunday, January 26th and Wednesday, February 19th beginning at midnight (ET) with shows throughout the day for a front row seat to Emeril’s latest and greatest.

Emeril’s complete collection is available, while supplies last, through QVC.com, the QVC apps and by calling 800.345.1515.

Game Day Recipes featuring the new Emeril by T-Fal Six Qt. Digital Stainless Steel Pressure Cooker.

Navy Beans and Chicken Chili


Navy Beans and Chicken Chili Recipe

Recipe courtesy Emeril Lagasse, originally appearing in Emeril’s Cooking With Power, William Morrow Publishers, New York, 2013, courtesy Martha Stewart Living Omnimedia, Inc.
Yields 4 to 6 servings (about 9 cups)

This chili takes its personality from navy beans, a variety of green chiles, and tender chicken breasts that are cooked just to the point of doneness then shredded and stirred back in near the end of cooking. The results: a chili that stands out from the pack with moist, flavorful pieces of chicken in every bite.


2 pounds boneless skinless chicken breasts
1 tablespoon plus 1½ teaspoons kosher salt
3 ½ teaspoons ground cumin
2 teaspoons chili powder
3 tablespoons olive oil
2 onions, minced (3 cups)
3 poblano chiles, stemmed, seeded, and minced (1 ½ cups)
2 serrano chiles, stemmed, seeded, and minced
½ large bunch or 1 small bunch cilantro, stems and leaves reserved separately, finely chopped
1 canned chipotle chile in adobo sauce, stem removed, minced
¼ cup minced garlic (8 to 10 cloves)
1 teaspoon dried Mexican oregano, or regular oregano, crushed with your fingers
1 pound navy beans, soaked overnight and drained
5½ cups chicken stock
One 4 ounce can chopped green chiles, with juices
1 tablespoon plus 1 teaspoon cornmeal
Sour cream, for serving
Lime wedges, for serving
Minced red onion, for serving
Finely minced jalapenos, for serving
Grated Monterey Jack-Cheddar cheese blend, for serving


1. Season the chicken with 1½ teaspoons of the salt, 1 teaspoon of the cumin, and 1 teaspoon of the chili powder.

2. Set a pressure cooker to the “browning” program and heat the olive oil. When it is hot, add the chicken breasts (in batches if necessary) and cook until they are golden on both sides and just cooked through, 8 to 10 minutes. Transfer the chicken to a plate, tent with foil or plastic wrap and set aside.

3. Add the onion, poblano and serrano chiles, the cilantro stems, chipotle chile, garlic, oregano, remaining 2½ teaspoons cumin, and remaining 1 teaspoon of chili powder to the pressure cooker. Cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add the beans, chicken stock, and the canned chiles. Close and lock the lid and set to “high pressure” for 15 minutes. While the beans are cooking, shred the cooled chicken into bite-size pieces and set it aside.

4. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Add the remaining 1 tablespoon of salt and the cornmeal, and stir to combine. Close and lock the lid, and reset the pressure cooker to “high pressure” for 8 minutes. Release the pressure, unlock, and carefully open the lid. The beans should be tender; if not, continue to cook them under pressure for 1 to 2 minutes longer.

5. Set the pressure cooker to the “simmer” program. Stir in the chicken and cook, uncovered, until the chicken is heated through, about 10 minutes.

6. Serve the chili in bowls, garnished with sour cream, lime wedges, minced onion, minced jalapenos, grated cheese, and cilantro leaves.

Pulled Pork with Classic Coleslaw


Pulled Pork with Classic Coleslaw Recipe

Recipe courtesy Emeril Lagasse, originally appearing in Emeril’s Cooking With Power, William Morrow Publishers, New York, 2013, courtesy Martha Stewart Living Omnimedia, Inc.
Yields 8 to 10 servings

Pulled pork is a sure crowd-pleaser, especially when you pair it with Southwestern spices and cool, creamy coleslaw. Serve this dish at your next football party or tailgate and you’ll have more fans than you know what to do with. The pork is coated with an intensely flavored rub and then refrigerated overnight before cooking. The results? Oh, baby.

Pulled Pork Ingredients:

2 tablespoons brown sugar
1½ tablespoons pimenton picante (hot smoked Spanish paprika)
1 tablespoon ancho powder
2 teaspoons hot Mexican-style chili powder or regular chili powder (New Mexican is spicier)
1 teaspoon dried Mexican oregano or regular oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
One 5 pound bone-in pork shoulder, cut into large chunks
2 teaspoons salt
2 tablespoons grapeseed oil
1 yellow onion, minced
4 cloves garlic, sliced
4 cups homemade chicken stock or packaged low-sodium chicken broth

Coleslaw Ingredients:

½ cup buttermilk
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
½ teaspoon celery seeds
1½ teaspoons salt
¼ teaspoon cayenne pepper
1 small head red cabbage, thinly sliced
1 small head napa cabbage, thinly sliced
2 carrots, thinly sliced on a mandolin or shaved with a vegetable peeler

For serving:

1 head butter lettuce
Tortilla chips, broken into bite-size pieces
Lime wedges


1. Marinate the pork: In a large bowl, combine the sugar, pimenton, ancho chili powder, hot chili powder, oregano, cumin, coriander, and black pepper, and mix well. Place the pork in the bowl and toss with the spice mix, coating all sides of the pork. Cover with plastic wrap or transfer to a resealable plastic bag, and refrigerate overnight.

2. Let the pork to come to room temperature before cooking. Season the pork with the salt.

3. Set a pressure cooker to the “browning” program and add the grapeseed oil. When the oil is hot, brown the pork, working in batches, about 5 minutes per batch. As it is browned, transfer the pork to a baking sheet and set it aside. Add the onion and garlic to the pressure cooker and cook for 2 to 3 minutes. Return the pork to the pressure cooker and add the chicken stock. Close and lock the lid and set to “high pressure” for 60 minutes.

4. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. The pork should be fork tender; if not, cook it under pressure for another 10 minutes longer. Once it is done, transfer the pork to a platter, and allow it to rest until it is cool enough to handle.

5. Shred the pork with two forks and return it to the broth. The pork can be served at this point or frozen for up to 3 months.

6. Prepare the coleslaw by combining the buttermilk, mayonnaise, mustard, vinegar, celery seeds, salt, and cayenne pepper in a large bowl and mixing well. Add the cabbage and carrots and toss well. Set aside for at least 15 to 20 minutes. The salad can be made up to several hours in advance and refrigerated until ready to serve.

7. To serve the pork, separate the butter lettuce leaves and place them on a platter. Top the leaves with the warm pulled pork, place some of the coleslaw on top of the pork, and top with the tortilla chips. Serve with lime wedges.

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: March 2, 2014, 11:59 pm PST. Winner will be randomly selected and contacted via email on March 3, 2014. The prize is proudly sponsored by QVC.

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