"Referring to Franklin as "music royalty," Lagasse welcomed the singer to his show for a birthday dinner of fried oysters with horseradish cream, tomato and sweet corn relish, grilled veal chops with herbed cheese, wild mushrooms in Bordelaise sauce, and prosciutto-wrapped asparagus. Needless to say, Franklin was quite impressed with the beautiful meal, even asking Lagasse between bites, "Did I hear you were single?""
"While veal chops are an ideal cut for beginners, this meal was expertly crafted with Lagasse's signature flair. He cooked the veal chops to a perfect medium rare doneness, spread a portion of herbed cheese on each, and then popped the chops in the oven, in his words, "just to get the cheese on the same page as the veal chops." Surrounding the chop with three bundles of prosciutto-wrapped asparagus, Lagasse was about to spoon the Bordelaise sauce over everything when Franklin stopped him."
"While chitlins were Aretha Franklin's favorite classic soul food, one of her most well-known recipes was for peach cobbler. Lagasse remarked, "Now I am absolutely your sous-chef so you just tell me what you want to do." She instructed Lagasse to add canned peaches and a stick of butter to a pan over medium-high heat."
Emeril Lagasse hosted Aretha Franklin for a birthday dinner on Emeril Live, serving fried oysters, grilled veal chops with herbed cheese, wild mushrooms in Bordelaise sauce, and prosciutto-wrapped asparagus. Lagasse cooked the veal to medium rare, added herbed cheese, and briefly roasted the chops to meld the flavors. Franklin preferred her portion without sauce and expressed clear enjoyment, even playfully asking about Lagasse's relationship status. Franklin then guided dessert preparation, instructing Lagasse to add canned peaches and butter to a pan over medium-high heat to make her well-known peach cobbler.
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