Emeril Lagasse - Emeril at the Grill: A Cookbook for All Seasons

Many, many people have contributed to the fun and the creation of this amazing book. Lets face it, grilling indoors or outdoors is always fun and benefits from having many helping hands onboard. My thanks go out to all of you!

My loving and supportive family

My wife, Alden. My children, Jessie, Jillian, EJ, and Meril. Mom and Dad. My brother, Mark, and my sister-in-law, Wendi, and their daughter, Katie Bug. Sister Deloris and her son, Jason, and last but not least, our new grandbaby, Jude.

The Emerils Homebase culinary team

Charlotte Martory for her amazing vision and talents, and for the talents of Alain Joseph, Stacey Meyer, Angela Sagabaen, and Kamili Hemphill. Thank you.

The amazing team at Emerils Homebase

Eric Linquest, Tony Cruz, Dave McCelvey, Marti Dalton, Chef Chris Wilson, Chef Bernard Carmouche, Chef Dana DAnzi, Tony Lott, Scott Farber, Doug Doran, George Ditta. Thank you for all of your support and friendship.

The Steven Freeman photography team

Wow! Such photo-capturing moments!

Steven Freeman

Kevin Guiler

Josh Maready

The Martha Stewart team

Martha Stewart, for her creativity and dedication. Charles Koppleman, for being such a great chairman. Robin Marino and Wenda Harris Millard, co-CEOs, for their friendship and leadership. Leslie Stockton and the entire test kitchen staff, especially Gabe, Elizabeth, and Miss Geri.

Special thanks to Lucinda Scala Quinn for her special vision and touch.

My Super Ms

Mara Warner Jones

Michelle Terrebonne

Maggie McCabe

Special thanks to Mimi Rice for her amazing eyes and constant photo editing. Also, where would we have been without TJ Pitre, whose technical assistance made the whole shoot come together.

Style team

Jed Holtzour awesome prop designer

Charissa Melnikour wonderful culinary stylist

Shelley Van Gage

Our partners at HarperStudio

Bob Miller, Debbie Stier, Sarah Burningham, Julia Cheiffetz, Katie Salisbury, Mary Schuck, Leah Carlson-Stanisic, Kim Lewis, Lorie Young, Nikki Cutler, Doug Jones, Kathie Ness, Ann Cahn

Our wonderful partners at All-Clad, T-Fal, Weber, and Wusthof.

My friends and amazing purveyors at Leonard Simchick Prime Meats and Fresh Poultry and Pisacane Fish Market.

The hardworking staff at each of my restaurantsEmerils New Orleans, NOLA, Emerils Delmonico, Emerils New Orleans Fish House, Delmonico Steakhouse, Emerils Orlando, Tchoup Chop, Emerils Miami Beach, Emerils Gulf Coast Fish House, and Table 10.

All the great, hardworking people at Homebase that make it all happen.

My good friends, Frank and Richard Santorsola.

My man, Sherifyoure always there and youre always on time.

My agent and friend, Jim Griffin.

My trusted friend and lawyer of twenty years, Mark Stein.

And last but not least, where would I be without Tony Cruz, my dear friend and business partner. Special, special thanks to him and his wife, Lizzy, and their daughter, Mallory, for their friendship, love, and support.

Oh, yeah, babe. What can I say? You know, growing up in Fall River with my dad, Mr. John, at the head of every grilling opportunity really paved the way for my love of the grill. It didnt matter if it was Dads day off from work, or if he and my mom, Hilda, were having a family gathering at the house, or even if it was one of those beach cookouts that we all loved, digging for clams and swimming and just having a fun, laid-back time with the family. There is something about the grilling experience that just meant good times for me from an early age. Dad would shop and set up the party, Mom would be in the kitchen, cooking up the sides, and then, when the time was right, theyd light the fire and share a beer as the coals got nice and hot. Let me tell you, folks, this was definitely not just about hot dogs and hamburgers!

So when I sat down to get started on this book, the memories just came flooding in. Many of the recipes included here are inspired from those family times, and many have come from friends and experiences along the way. The common theme is that they are simple, fun, approachable, and incredibly tasty and deliciousand that there is something for everyone, for every season. Since my family loves to grill year-round, Ive tried to give tips on how many of these recipes work great on indoor grills when the weather isnt so inviting. Because lets face it: when the grill calls, youve just gotta make it happen!

After years of seeing friends sweat when faced with a grilling challenge, Ive come to realize that many of us must feel a little intimidated by the grillmaybe its a lack of understanding about how to control the temperature, or how long to cook something, or how to get those coals just where you want emwhether its a gas grill outside or an electric grill indoors. Let me tell you, its really pretty simple. Understand this: The grill is its own animal, and experience is the only key to making it work for you. The more you do it, the more you get it. So I invite you, my friends, to grill along with me. Get yourself a good thermometer, learn how to control the heat, practice good food safety techniques by handling uncooked foods properly and always using clean utensils with cooked foodsjust get comfortable with your grill and I promise you, you will be rewarded with good times and great food.

On a final note, it is my feeling that one of the most important but often overlooked elements of good grilling is using the best possible ingredients, preferably local and seasonal. Whether its meat, chicken, fish, veggies, whateverit should be fresh, fresh, fresh. Great ingredients and simple grilling techniques just go together; thats how it is. The good news is that this is one element of grilling that is easy. Get to know your local farmers. Go to the farmers market often to buy fresh produce, meats, and seafood. With fresh, quality ingredients to begin with, youre well on your way to grilling success. In the end, it really doesnt matter if youre on the beach, at the ballpark with the kids, or at a family gathering in your backyard. Keep it simple, keep it fresh, remember that practice makes perfect, and above everything else, make sure to remember that grilling is one of the great American pastimes. Be proud of being one who loves to grill.

E MERIL J. L AGASSE III

Tools That Come in Handy

GRILL/WIRE BRUSH : An essential tool to have when cleaning your grill. Having clean grates helps prevent food from sticking.

TONGS : These are useful for turning foods on the grillespecially the long-handled variety to protect your arms from the heat. Having several pairs on hand is helpful for handling raw and cooked foods separately.