Emeril's Cajun Water

Because where he gets his water, it don't come seasoned.

• Ready In: 2 hrs 5 mins
• Yields: 1 quart

Ingredients

• 1  quart water
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  pinch  Emeril's Original Essence (BAM!)
• 1  lemon (optional)
• 1  pinch ground cinnamon (optional)
• 30 -40  cloves garlic (optional)
• 1  ham hock (optional)
• 1  teaspoon heavy cream (optional)

Directions

1. Place water in saucepan- very simple; this ain't rocket science, folks.
2. Use your knob to heat the water on low (turn the heat up if you don't have 2 hours to spend, but-2 hours is really a food of love thing; drinking 2 beers ought to do it).
3. (I said to myself: self!) relax and get one of those cold frozen things- it will make you happy, happy, happy.
4. Don't jack the fire up to high unless you are on good terms with the fire department (but if you do start a fire- don't run out as fast as you can to remodel your house- stick around!).
5. That's what those lines are on there for.
6. Heat to a boil- oh yeah babe (really hot!).
7. Season with salt, pepper, and Essence (BAM!).
8. Fork a lemon if it turns you on.
9. Add a pinch of cinnaminnamom to kick it up a notch.
10. You could put in 30-40 cloves of garlic, or a ham hock, because pork fat rules!
11. Add a teaspoon of heavy cream if it thrills you, because somebody has to keep the Dairy Farmers of America in business.
12. And there you have it- use water where called for in Cajun recipes.