You Say You Are, A Supa Star…Emeril Green Airing Recap

*this might turn out to be a long post. And I was having tech difficulties with uploading the pics, thus the tardy post.*

My friends, I’m finally coming off my high. It’s taken two full days but I’m all good now. I slept all day Tuesday and yesterday after much needed rest. Today has been kind of blah too. Having landed Friday at midnight from St. Maarten, then have 2 days to plan, host and cater a viewing party, I was droopey eyed and relished to get under my featherbed.

I’m up now!

Thanks to those of you that tuned in Monday night to catch the premier of Emeril’s new show! What’d you think?! Inquiring minds want to know! I have my opinion regarding editorial things, like taking out my Flanboyant Eats plug! WTH? :(. Overall I’m pleased. And, hello, I was totally geeked to learn I was part of 6 episode premier line up! I mean of all the episodes they could have aired that night, I was among the selected few! My limbo scene even made it to a teaser commercial. Thanks AFP and Planet Green for that awesome compliment.

For those of that didn’t get it, the premise of the show is Emeril helps out normal people with a cooking dilemma. Mine was PORK. The other white meat. Yes, I had to cook pork. ICK ICK ICK. Being Cuban, pork is the staple meat but I grew up not eating it. Come Noche Buena (New Year’s Eve), Cuban’s get out of total control by having a big ol’, extra large, pig roast at someones house. Loud music, dominoes, cerveza, stories of old Cuba being told and pork roast! The one time my parents did it, I rebelled. But that’s another story for another day.

So upon arriving and settling into set at Whole Foods, I had no idea how taping was going to go. The director told me Emeril and I both had a big personalities, so I should totally go for it. So we did–so much so, that much entertaining footage was edited and taken out; like the “do you wear pork cologne” scene… I went up to him and sniffed his neck. Too risqué, maybe?” or the soft porn moment when making mojitos! I should ask for the “B” tape. HA.

Anyway, little did I know that I was going to be “dumbed” down and somewhat appear as if I didn’t know how to smash garlic or make RICE. RICE? Seriously. I eat, sleep and talk rice and beans all day, everyday! C’mon, give this chick some credit…

But hey, at the end of the day it IS Emeril’s show! I did however, get to show my new BFF a secret ingredient to cooking beans, especially black beans and per the man himself “Bren’s a dynamo in the kitchen”!

That’s my new press bite: “Bren’s a dynamo in the kitchen”–Emeril Lagasse.

Touch that sweethearts. Imma milk it for what it’s worth.

And for the record, I don’t “fear” pork…. I’ve just never eaten it or cooked it. Something about swine turns me off. But progress has been made! After my woosah moment before I tasted the red beans we made, yours truly is ready! I invited 60 friends and media heads to the viewing party and made my version of what E and I prepared.

My pork dish: mojo marinated skewers! 24 hours of juicy marinating and they were ready. I hear they were a smashing hit. I of course didn’t have them, but they sure looked pretty. Thanks to Emeril himself, I really can now buy and cook pork. I’m excited about that. I also made vegetable saffron rice and plantain chips and indulged my guest with 7 different flans. If you’ve never made the plantain chips, I suggest using a mandolin slicer, but if you’re fast and experienced enough, do it by hand (I think there was a fast-forward clip of me slicing them on the show).

I decided to go all out for the viewing party–2 photogs, videographer, DJ, mojitos, lots of food and bad ass Gucci pumps on my feet! All my ATL friends were there, NBC and CBS program directors showed up, which makes me even happier as follow up meetings will ensue. And most importantly, my tight circle of supporters shared an important evening with me. We all ate great food (thanks to Whole Foods who donated it all), danced to Latin music, took lots of pics and for one night, I really did feel like a super star! My friend Timothy captured everything on HD video so I’ll have some footage of that to share real soon. The only thing missing was my family but they had a party too up in DC.

If you missed the premier airing, feel free to tune in on the following dates and times for reruns:

PLANET GREEN (check your local listing for channel)

Friday, July 18th, 8pm, 11pm

Saturday, July 19th, 4am, 7am, 12pm, 3pm

And tune in to the show this season. From what I’ve seen and hear, it’s pretty cool and very informative.

And, if you are interested in the recipes of what Emeril and I made, go here.

This is my recipe for the pork skewers. The yellow recipe can be found here and the plantain chips recipe is the same as Emeril and I prepared. Enjoy!

Again, thanks for watching and I hope you enjoyed! Oh, for the ladies that have asked, for taping I wore a pair of 5″ snake-skin wedges! Very appropriate for all day shopping and cooking, wouldn’t you say?!

(thanks to Luis Gonzalez of Avid Photography for over 200 shots taken)

**RELATED POSTS**

Maduros, Tostones & All Things Plantain

Yellow Vegetable Rice & Pollo Asado

It Really Happened, I Cooked With Emeril

BH’s Best Week Ever!

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Enjoy

CUBAN STYLE PORK CHOP SKEWERS

Ingredients:

• 2 lbs. pork chops, cut into chunks
• 1 orange
• 1 lemon
• 1 lime
• 1 bay leaf
• 1 tbsp. cumin
• 1/4 c. fresh oregano, chopped
• 1 tsp. cayenne pepper
• 2 garlic heads, smashed
• 1 large Spanish onion, sliced
• 3 cloves
• 1 tbsp. red wine vinegar
• 1/4 c. dry cooking wine
• 1/4 c. olive oil
• kosher salt, pepper to taste
• 1 red onion, cut into 1″ pieces

Method:

In large mixing bowl or platter, evenly spread out pork chop chunks. I had the guys at Whole Foods pre-cut it for me. Much easier and faster. Squeeze orange, lemon, and lime on chops. Season with all remainder ingredients. Alternatively, you can mix all the ingredients (except for pork) in a blender for about 2-3 minutes, to make your mojo. If so, take the mojo and rub well into pork. Cover and refrigerate for 24 hours. Soak skewers for about 30 minutes. When ready, skewer 3-4 pork chunks and alternate with red onion. Grill or roast for 20 minutes or until pork if thoroughly cooked.

Serves 15-20.