Food Bloggers, You’re Invited to a Party, Emeril-Style!

Hey, food bloggers, does the challenge of cooking an entire meal using just one pot for a chance to win perks and prizes sound like a party to you? Then join us as we celebrate America’s favorite chef Emeril Lagasse in our ONE-POT BLOGGER COOKING PARTY!

Sizzling Skillets and Other One-Pot Wonders is the newest cookbook by one of the world’s most celebrated chefs, Emeril Lagasse! To usher in the publication of his latest cookbook, which goes on sale September 27, 2011, we are sponsoring a party—where the guests are our fantastic food bloggers, and the good times are had in the kitchen! As a participating blogger, you’ll be asked to cook recipes featured in Sizzling Skillets at least three times a week for three weeks and blog about your experiences. We’ll reward you with cash and prizes, not to mention assistance with building blog traffic and your social media platform with the help of Emeril’s team!

Whether you’re savvy with skillets and sauté pans, or an expert on slow-cookers, you’ll be able to cook and eat with diversity, adapting what you prepare to your available time, meal, and budget.

In order to be entered to participate in the ONE-POT BLOGGER COOKING PARTY, read the criteria below and then complete the form.

  • Participants must post to their blog at least three times a week about their experiences cooking from Sizzling Skillets and Other One-Pot Wonders. They may prepare any dish from the book that they wish, but we ask that you do not post the recipes to their blog unless it is one of the pre-approved recipes (a list will be provided with the digital assets).
  • Bloggers will write a minimum of nine posts about cooking from Sizzling Skillets (3 posts x 3 weeks = 9 posts). We of course welcome more frequent posts if they’re so inclined!
  • Participants will help to spread the word about Sizzling Skillets and Other One-Pot Wonders through their Facebook page and Twitter feed at least three times a week.
  • Participants are encouraged to engage in dialogue with other bloggers who are participating in the Blogger Party by commenting on their blog posts, RTing their tweets, and liking and commenting on their related Facebook status updates.

Participants Will Receive:

  • ONE pre-publication copy of Sizzling Skillets and Other One-Pot Wonders to use to cook from for the three-week-long program
  • ONE additional copy of Sizzling Skillets and Other One-Pot Wonders to offer as a giveaway through your blog, Twitter feed, or Facebook profile.
  • ONE jar of Emeril’s Original Essence to use while preparing recipes from Sizzling Skillets.
  • ONE set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls, for beautiful presentation of the one-pot wonders you cook up.
  • ONE set of Emeril — by zak! Table Art 7-piece Flame-Shaped Serving Bowls to offer as a giveaway through your blog, Twitter feed, or Facebook profile.
  • The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker once the three-week blogging project is over
  • $50 grocery reimbursement*
  • SOCIAL MEDIA SUPPORT & BUZZ
  1. William Morrow Cookbooks will feature your posts on our Facebook profile and in our Twitter stream.
  2. Emeril’s test kitchen team will highlight a few of the best posts (by our participating bloggers) on their blog 1-2 times during the three-week period
  • CONTENT, LINKS & IMAGES. We will provide you with a few recipes from the book to publish on your blog, links to additional content, a video, a trivia quiz, and a few images from the book to post with featured recipes
  • LIBRARY OF EMERIL COOKBOOKS upon successful completion of the One-Pot, Blogger Cooking Party

*upon successful completion of project requirements

The deadline to apply has passed. Participants will be selected and notified by September 6, 2011.

Comments
61 Responses to “Food Bloggers, You’re Invited to a Party, Emeril-Style!”
  1. Papaya Soap says:

    Hey! I know this is sort of off-topic however I needed to ask.
    Does running a well-established website like yours take a
    lott of work? I am completely new to running a blog however I do write in
    my diary on a daily basis. I’d like to start a blog
    so I will be able to share my own experience aand
    views online. Please let me know if you have any kind of suggestions or tips for new aspiring blog owners.
    Thankyou!

  2. You must also create a portfolio to show your creativity
    as well as imagination to the agencies. TV has greatly evolved from being the ‘idiot-box’ from the one which not only delivers drama and soap operas
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    Let your kid know what whining sounds like by doing
    an imitation.

    • Vladislav says:

      i have a very picky 8 year old lil boy and he loves these. thank you for sharing the ripece. normally, he only wants mac and cheese even if i prepare a huge meal; but i tried these and he constantly requests them. they are easy to make and delicious.

    • Medoux says:

      Vanilla Bean’s Holiday Open House!Saturday December 1st from 10:30AM-2:30PMVanilla Bean Unique Cookies and Cupcakes3410 N. Anthony Blvd.Fort Wayne, INThe chill is in the air and the snow will soon be falling, so come isinde and enjoy some hot cocoa and cookies with Santa at Vanilla Bean Unique Cookies and Cupcakes. Your little elves will enjoy decorating their own holiday cupcake. They’ll meet Santa, enjoy a delicious cookie, a cup of hot cocoa or holiday punch. Santa’s helpers will package their cupcake for the ride home. They’ll also receive a special treat! Admission -$5 per child. Mr. or Mrs. Claus will receive 10% off all in store purchases, holiday orders, and gifts for spending the afternoon away from the North Pole!

    • Back in school, I\’m doing so much learning.

    • Roya says:

      I actually satrted using this gadget on one of my sites, but it has a few problems with it.One is if a person doesn’t have a liquid layout it will actually break the layout depending on the number of directions needed to arrive the destination. In the preview when generating the gadget it seems to have a scroll bar, but once embedded it doesn’t. The second is that there is no loading screen or error message if someone put in the wrong location. People will just keep clicking ‘Go’ over and over if they have little patience. Otherwise this is a great gadget.

  3. I am extremely impressed with your writing
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    • Gabriele says:

      I just made these. The first 2 chops were burnt with medium heat, I turend it down to low for the others and it worked out better. I used a cast iron pan, not sure if that was the problem or not. I transferred them directly to the oven for 5 minutes. They were very dry. I recommend marinating them beforehand. It had a great taste to them, it has potential!

    • Melissa says:

      I had a rather hard time coohsing just one type of physician I would want to work for. So many of them fascinate me, and with me not really going into any medical field other than support, I never gave this any thought in the past. After reading the list, I am more favorable of working for a neonatologist. It is difficult to think about how neonatologist physicians sometimes have the most difficult job in the world, but I can only imagine how amazing it would be to be a part of saving a baby’s life. I had a coworker once whose baby was born at 36 weeks, and her baby had a lot of heart and lung problems. There were concerns about whether or not they would ever fully develop once she had him, but after many months in the NICU, and many scares that happened during it, the doctors were able to save him and he is now a very healthy 5 year old. It is because of that I have a higher interest in the neonatologist field.I hate to say which type of physician I would care less to work for, and it is because I worry that many will take it the wrong way. When I was 16, I used to help my mom at an assisted living home as a caregiver. We would get to work at 7:00 A.M. every morning to prepare breakfast for four of the elderly men and women that we were caring for. We would then make sure that all bedding was changed, rooms were cleaned, meals were prepared, and appointments were handled. We worked 12 hour days, and they were always grueling. The owner of the home made sure that everyone had their medicine and made it to their doctor appointments on time. However, she was more worried about getting paid for her services than actually helping the elderly. She would yell at them if they did something wrong, and even call them terrible names. My mom reported her and we both quit our job, but it has always left a sting in my heart since then. It is because of my experience with that situation that I do not think I could ever work for a gerontologist. I know that the situations would be much different, but ever since my experience with caring for elderly individuals it is very hard for me to think about assisting a physician in geriatrics because I worry that someone else might treat the elderly in the same way the owner of the home did. I am a firm believer that the elderly deserve the ultimate care and comfort when going through any treatment and aging in general, but I do not think I could ever work in that environment again.

  4. Andrew Smith says:

    I love Emeril!!!! Thanks so much for the chance!!! :) I love to cook and blog!

    • Alexey says:

      I couldn’t agree more about gerratiics. I miss sitting with some of the elderly individuals I used to help and they would tell me stories for hours about the things that they witness when they were younger, and the lives that they lived up to the point that they needed care. I have always felt that the elderly know how to live their lives better than anyone, and they for sure never take it for granted! Sometimes the people taking care of them are not good people though, and it always breaks my heart to see someone talking badly to an elderly man or woman.I like how you made a switch from little tiny babies that have no real experience with life, to elderly men and women who have lived life to its fullest and still have more life to share with others. Such opposites!

  5. I signed up a couple weeks ago, when will I know I was chosen to participate? I already mentioned you and this experience on my podcast

  6. Adriane says:

    Emeril I’m probably the youngest person that applied but I know I will win. Cooking is MY ULTIMATE PASSION. I LOVE YOU. Pick me :)

  7. Wow! I’m loving this already ! I would so love to participate! I’m a great fan of Emeril and his “kicking it up a notch” style of cooking. Would truly enjoy doing all the dishes ! Please sign me up! BAM!

    • Yuxima says:

      I’m a friend of Joel’s and he has alawys told me about your work, I just never got around to checking it out, which I’m sad I hadn’t. Your work is incredible. You’re a real photographer, not just someone who has a nice camera. The way you capture emotion in such a sublime way is wonderful. Clive is a crazy one! His expressions are so hilarious sometimes and you captured them at their best. The chemistry between those three is so good. Also, your use of the VSCO filters in spot on! They are by far my favorite.

    • Khalil says:

      I love this pasta! It tastes so fresh and it’s relaly easy to make. So easy that I make the homemade ricotta to go with it instead of buying the grainy stuff from the store. I’m making it for the second time right now.

    • Frenchy says:

      Quotes Chimp now know what an insurance contract is and what parts it is made of. But when does the insurance contract actually begin? In other words, when is the company on the hook if a loss occurs�until you’ve paid a premium, or as soon as you sign on the dotted line? The answer to this question can be very important if a loss covered by the policy occurs after you have requested to be covered but before the policy has been formally issued. Let’s call this time period the gray area.

  8. Kara Paulk says:

    Should I expect to receive a confirmation e-mail after applying? Just want to make sure my application went through! Many thanks for this great opportunity!

    • Ram says:

      I had a rather hard time cisnohog just one type of physician I would want to work for. So many of them fascinate me, and with me not really going into any medical field other than support, I never gave this any thought in the past. After reading the list, I am more favorable of working for a neonatologist. It is difficult to think about how neonatologist physicians sometimes have the most difficult job in the world, but I can only imagine how amazing it would be to be a part of saving a baby’s life. I had a coworker once whose baby was born at 36 weeks, and her baby had a lot of heart and lung problems. There were concerns about whether or not they would ever fully develop once she had him, but after many months in the NICU, and many scares that happened during it, the doctors were able to save him and he is now a very healthy 5 year old. It is because of that I have a higher interest in the neonatologist field.I hate to say which type of physician I would care less to work for, and it is because I worry that many will take it the wrong way. When I was 16, I used to help my mom at an assisted living home as a caregiver. We would get to work at 7:00 A.M. every morning to prepare breakfast for four of the elderly men and women that we were caring for. We would then make sure that all bedding was changed, rooms were cleaned, meals were prepared, and appointments were handled. We worked 12 hour days, and they were always grueling. The owner of the home made sure that everyone had their medicine and made it to their doctor appointments on time. However, she was more worried about getting paid for her services than actually helping the elderly. She would yell at them if they did something wrong, and even call them terrible names. My mom reported her and we both quit our job, but it has always left a sting in my heart since then. It is because of my experience with that situation that I do not think I could ever work for a gerontologist. I know that the situations would be much different, but ever since my experience with caring for elderly individuals it is very hard for me to think about assisting a physician in geriatrics because I worry that someone else might treat the elderly in the same way the owner of the home did. I am a firm believer that the elderly deserve the ultimate care and comfort when going through any treatment and aging in general, but I do not think I could ever work in that environment again.

  9. Kara Paulk says:

    After applying, should I expect to receive a confirmation e-mail? Just want to make sure my application went through!

  10. Pick me! Pick me! My foodie blog, Manges! Mangi! is visible to all of our cooking class students and I link new blog entries to my travel guide FB pages and tweet posts, which reach more than 5,000 people! Yet another fun way to spread foodie news.

    • I rolled the food entries from my personal blog (All Things Lovely) into this food-dedicated blog.

      • Mezoo says:

        They became too pfnuail to talk through about an hour after my doctor broke my water, but he warned me things would become more intense (he didn’t warn me that the anesthesiologist would be another hour and a half). I’m also curious how long they would have remained low on the pain scale!I also had a nurse tell me I would know I was in labor, because I’d be miserable! I never was. My contractions were also never the 5 minutes like clockwork apart. For a few hours they were 6 minutes apart, then for the rest of my labor they alternated between 1 and 4 minutes apart. So long story short, hopefully next time I’ll be less confused? Haha.

      • Bruna says:

        For me this is a relatively easy qeutsion, but has a pretty complex answer. The specialty I have actually looked forward to working with is OB/GYN. I find that the ability of a woman’s body to produce a child, endure the amount of abuse it takes during a pregnancy, and the amount of pain endured during delivery is amazing. The joy of being able to be present as life enters the world is truly one of the greatest moments in life. To me that would be the best possible option. I also would love working in the operating room with a surgeon. I have experienced the OR quite a few times, and have been on both sides of the table. I have to say I would love to work with any surgeon in the OR except for Orthopedics. The reason behind that is the surgery’s are pretty brutal when it comes to the skeletal system. Having been in the OR with an Orthopedic surgeon and seeing the use of the saws, hammers and other heavy equipment in order to perform the surgery just sends chills up my spine. I know that type of surgery is not for me. I think my favorite surgeries have to be that of the abdominal cavity. The specialties that I would least like to work for are few, and for simple reasons. Pediatrics is not a specialty for me since I have four children of my own. My Aunt is a neonatal nurse practitioner and I followed her in high school and saw the good, the bad, and the ugly so I can honestly say I could not emotionally handle that type of position. Podiatry is also an area I could not see myself working. The reason behind this is pretty silly, but here goes, I very much dislike other peoples feet especially if they are not well kept. I know in the medical field you will encounter feet on a daily basis, but I could not mainly work with feet on an everyday basis. My last specialty is Orthopedics for the reasons I noted above about the barbaric nature of the surgeries and treatments for the musculoskeletal system. Its just not for me.

      • Shafiur says:

        Hmm – sorry about this semi off-topic post. But I’m just puzzled that I can’t firgue out to do even obvious simple things in Google maps. Ususally Google products excel in user interface. This (imho) sucks! Let me list my gripes:1. Custom points (positions, points of interest?) saved in “my maps” are not (and cannot be?) locked. So they are easily moved by mistake (and of course there’s no undo). When moved they retain their label – just to make sure the user is fooled good ;-)2. The “directions” tool seemingly do NOT support directions for the saved custom points. I have to type in the addresses separately??? Very, very odd!3. The scale in the bottom left corner is in feet on top line. The km on the bottom is not readable as it’s overprinted with copyright information.I’ve searched for the “settings” or “options” allowing me to mate the interface usable. I can’t find it :-(So, I have to conclude: Google maps sucks for the general user! It’s great that I can write APIs etc. for the excellent map material. But I feel the google.com/maps is way under “google standard” – actually more like a joke! Cheers, Anders (that would like to “see the light” on google maps)

    • Yaroslav says:

      Wow, I think you will be a great OB. It seems like you have a real love for children, fmialies, and people in general. Sad to say that those qualities are rare traits in todays world. I believe not just anyone should be in just any job because you could be in a job that you hate and end up making everyone who comes in contact with you at work miserable. You have the joy and care to be great at your job and effect those you will be working around not only by your knowledge , but by your love for what you do.

    • A good many valuables you’ve given me.

    • Very valid, pithy, succinct, and on point. WD.

      • May says:

        I’m so confused! I’ve alayws, ALWAYS known Marinara sauce to be a tomato based seafood sauce (usually with small pieces of fish, prawns, mussels & calamari), but it seems in the US it’s different to here in Australia? You’re dish looks totes awesome, but I was just expecting something different based on the name. I think I need to investigate this further!I the meantime, think I’ll be making your pasta sauce, mmm hankering for some ricotta

  11. Emeril is the whole reason I learned how to cook. I remember watching him when he first started on Food Network. This is a really awesome idea and I hope I can participate.

  12. DOrsa says:

    oh man this would be amazing to participate in!!!!!!! Just applied

    • I’m shocked that I found this info so easily.

    • This introduces a pleasingly rational point of view.

    • Deny says:

      Hmm – sorry about this semi off-topic post. But I’m just puzzled that I can’t firuge out to do even obvious simple things in Google maps. Ususally Google products excel in user interface. This (imho) sucks! Let me list my gripes:1. Custom points (positions, points of interest?) saved in “my maps” are not (and cannot be?) locked. So they are easily moved by mistake (and of course there’s no undo). When moved they retain their label – just to make sure the user is fooled good ;-)2. The “directions” tool seemingly do NOT support directions for the saved custom points. I have to type in the addresses separately??? Very, very odd!3. The scale in the bottom left corner is in feet on top line. The km on the bottom is not readable as it’s overprinted with copyright information.I’ve searched for the “settings” or “options” allowing me to mate the interface usable. I can’t find it :-(So, I have to conclude: Google maps sucks for the general user! It’s great that I can write APIs etc. for the excellent map material. But I feel the google.com/maps is way under “google standard” – actually more like a joke! Cheers, Anders (that would like to “see the light” on google maps)

  13. I applied when the contest was first posted. I just love Emeril…..one of the best tips I ever had for salads was…”take the ribs out”…and I have been doing that ever since. Emeril’s food is definitely for food lovers and cooks the world over.

    From one New Englander to another…..Emeril, you rock!!!

    My blog – http://sweetsuescookbook.blogspot.com

  14. Just applied – what a fun project!

  15. Cool concept. I have entered and am now keeping my fingers and toes crossed that I will be selected. Love it! (p.s. I found the contest via Zak!)

    Heather | Farmgirl Gourmet

  16. Karen Haney says:

    I submitted finally (I hope) in the right place. Sounds like great fun and BAM! to have a chance to see Emeril’s new book and work with it? Wahoo! Thanks for the chance!

    • Guadalupe says:

      is truly surprising how many diferfent symptoms people have who are diagnosed with celiac disease. Most of the people in the video were diagnosed by lab test and biopsy. One of the reasons it makes it so difficult to get diagnosed and tested. Please keep spreading the word.

    • Kaeden says:

      Wow! Talk about a posting knkicong my socks off!

    • Mora says:

      I do buy this juice all the time and will have to try this one. That is lone little sweet girl. I have seen the seeds and rlaley to be honset didnt know what to make with them. Now I do. Happy New Year and all the very best to you and yoru family

  17. Tavia says:

    To Jamey, Judy, Lenore, and Matthew —
    that’s great!! I hope you clicked through to the registration form and signed up.

    • Judy says:

      I did register, but I’m assuming since the notification deadline is passed, I was not chosen :( Bummed, but will continue to enjoy whatever Emeril is cooking next.

    • mobile says:

      It’s a relief to find someone who can explain things so well

    • There are no words to describe how bodacious this is.

    • Chasmine says:

      The remainder, as QuotesChimp state, is background. As america increased, thus did underwriters. Life assurance policy arrived on the picture, when cars were devised, vehicle insurance policy swiftly adopted. Employees compensation insurance, medical insurance, as well as pre-paid authorized insurance have each created their performances in the truly amazing underwriting phase of existence. Actually, from its modest origins, the insurance business has exploded in to one of many largest monetary power stations in the whole world.

    • It’s great to find an expert who can explain things so well

  18. jamey holloman says:

    EMERIL I love your cooking would love your book do not own your cookbooks, but i would love to start my collection.

  19. Judy says:

    Love Emeril, would love to be part of this project!

    • Satoshi says:

      I just made these and they were great! My three year old who eats almost noithng even loved them. Thank you for all the wonderful recipe ideas that you have given me. You are saving my family from eating the same old thing.

    • Yukie says:

      What an adorable hepelr you have there, and I saw Katie lee on the Early show and enjoyed it too. I read your last post and enjoyed it so much, being from the south we always have black eye peas and collard greens on New Years Day. I applaud you for trying these dishes yours looks absolutely delicious. and the presentation so beautiful. The prune cake I really want to make,Happy New Year to you and your family.Hugs, Sue

  20. Lenore says:

    What a fun project!!! I am always looking for more one-pot ideas.

    • Emamul says:

      Jelsey – Yes, it sounds like you shuold probably lower the heat a little. If your stove top runs hotter than mine or your skillet has a thinner bottom, they’ll cook faster. You just want to make sure that they don’t cook so fast that the inside doesn’t have time to heat up. So next time, try lowering the heat and just flip them when it reaches a deep golden brown color.

  21. Matthew Cole says:

    Would love to check out the book for my Monday night food and wine blog!!

  22. Liliana says:

    I would love to participate! I live in Canada, but according to the admission form it seems that the invitation is only extended to US citizens.

    • Tavia says:

      Unfortunately this is only open to US bloggers, my apologies!

      • Ronei says:

        it’s amazing all the denirfeft opinions on seasoning and treating cast iron. I usually season mine in my BBQ grill just because of the smoke it can create.I also usually just put a bit of water in there, scrub it just enough to get the stuff loose, then rinse it out good, set it over low heat and rub with oil to season again but I say whatever method works for you is the method you should use cast iron rocks..love to use the dutch ovens when we go camping.

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