Emeril 20-40-60
Page 16
7 cups chicken stock or canned, low-sodium chicken broth
Salt and freshly ground black pepper, to taste
½ teaspoon crushed red pepper
8 ounces kale, large stems and ribs removed
8 ounces firm (smoked) chorizo or other hot smoked sausage, diced or crumbled
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
1. Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
2. While the potatoes are cooking, thinly slice the kale. Set aside.
3. When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.
4 to 6 servings
SHRIMP AND CORN CHOWDER
Prep time: 15 minutes Cook time: 35 minutes Total: 50 minutes
This version of a classic Louisiana country soup is simplified by the use of frozen sweet corn, making it easy to cook up year-round. But if fresh local corn is in season when you decide to give this soup a spin, by all means use that instead.
4 tablespoons (½ stick) butter
6 ounces smoked sausage, cut into ¼-inch dice (about 1 cup)
2 cups diced onions (small dice)
1 tablespoon minced garlic
1½ teaspoons salt
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ cup all-purpose flour
7 cups shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
1 pound Idaho potatoes, peeled and cut into ½-inch dice (about 2 cups)
3 cups frozen sweet corn
1 pound shrimp, peeled and deveined
½ cup heavy cream
½ cup chopped green onions, white and green parts (optional)
1. Melt the butter over medium-high heat in a 6-quart (or larger) stockpot. Add the sausage and cook until it is browned and the fat is rendered, about 2 minutes. Add the onions and cook until translucent, about 3 minutes. Add the garlic, salt, thyme, and cayenne, and cook for 1 minute.
2. Sprinkle the flour into the pot and cook, stirring often, for 2 minutes.
3. Whisk in the stock, and add the potatoes. Increase the heat to high, cover the pot, and bring to a boil. Uncover, reduce the heat to a simmer, and cook for 15 minutes.
4. Add the corn and cook for 5 minutes. Add the shrimp and heavy cream, and cook until the shrimp is just cooked through, 2 to 3 minutes.
5. Remove the pot from the heat and serve the soup hot, garnished with the chopped green onions if desired.
2½ quarts, 6 servings
Starters
CARAMELIZED ONION AND GOAT CHEESE TART
Prep time: 15 minutes Cook time: 40 minutes Total: 55 minutes
I present to you a tart reminiscent of the French pissaladière. (To make this one more authentic, simply replace the cheese with anchovies and top the baked tart with Niçoise olives.) For a twist, you could garnish the tart with toasted pine nuts and fresh figs for an elegant appetizer. Another idea would be to add sautéed spinach. As is or fancied up, this delectable tart is irresistible!
1 egg
¼ cup plus 1 tablespoon water
All-purpose flour, for rolling out puff pastry
1 sheet frozen puff pastry, thawed in the refrigerator
4 tablespoons (½ stick) butter
4 large onions, thinly sliced (about 8 cups)
1¾ teaspoons salt
1¼ teaspoons freshly ground black pepper
4 ounces goat cheese
2 tablespoons chopped fresh basil
1½ teaspoons minced garlic
1½ teaspoons extra-virgin olive oil
1. Line an 11 × 17-inch rimmed baking sheet with parchment paper.
2. In a small bowl, mix the egg and the 1 tablespoon water with a fork.
3. Lightly flour your work surface and roll out the puff pastry to an 18 × 12-inch rectangle (this is more easily done by rolling from corner to corner, on a diagonal, adding more flour as necessary). Transfer the dough to the lined baking sheet. (Another tip: Fold the pastry in half, then, like closing a book, in half again. Unfold it on the baking sheet.) Fold a 1-inch edge toward the center and press it lightly with your fingers to seal it, to form a border along all sides. Brush the edges with the egg mixture. Prick the pastry inside the border thoroughly with your fork. Refrigerate for at least 20 minutes or as long as overnight before baking.
4. Preheat the oven to 400°F.
5. While the pastry is chilling, cook the onions: Melt the butter in a 12-inch skillet over high heat. Add the onions, 1½ teaspoons of the salt, and 1 teaspoon of the pepper, and cook, stirring intermittently, until the onions begin to caramelize, about 10 minutes. Reduce the heat to medium-low and continue to cook, stirring frequently, for 7 minutes. Increase the heat to high, add the ¼ cup water, and stir, scraping up any caramelized bits, and cook for 3 minutes longer. Remove the skillet from the heat, transfer the onions to a small baking sheet, spread them out, and chill in the freezer for 5 minutes.
6. While the onions are chilling, make the filling by combining the goat cheese, basil, garlic, extra-virgin olive oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper in a small bowl with a rubber spatula. Set aside until ready to use.
7. Bake the puff pastry in the oven for 5 minutes.
8. Remove the onions from the freezer and stir to help cool them (it’s okay if the onions are still somewhat warm). Spread the onions evenly over the pastry. Drop heaping teaspoonfuls of the goat cheese mixture all over the pastry. Return the tart to the oven and bake, rotating it halfway through, until the edges are golden and the cheese has begun to brown, 15 minutes. Serve immediately.
6 to 8 servings
Pasta
BETTER THAN MAMA’S CHILI-MAC
Prep time: 10 minutes Cook time: 40 minutes Inactive time: 5 minutes Total: 55 minutes
Now this is a scrumptious casserole. It is super-simple, and best of all, it’s a huge pan of bowl-you-over goodness that will feed the entire family…and then some!
2 teaspoons olive oil
2 medium onions, cut into small dice (about 3 cups)
2 jalapeños, stemmed and minced (optional)
2 to 3 teaspoons salt, plus more for the pasta water
2 pounds extra-lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon dried Mexican oregano
2 tablespoons minced garlic
One 28-ounce can whole plum tomatoes, broken with your hands, with juices
Two 15-ounce cans kidney beans, drained
½ cup water
1 pound elbow macaroni 1 pound medium sharp cheddar cheese
Sour cream, for serving (optional)
1. Heat the olive oil in a 6-quart soup pot over medium-high heat. Add the onions, jalapeños (if desired), and 2 teaspoons of the salt. Cook until the onions are soft, 2 minutes. Add the ground beef, chili powder, oregano, and garlic, and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add the tomatoes and their juices, beans, and water. Stir, and bring the chili to a boil. Then reduce the heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste, and add 1 more teaspoon salt if needed.
2. While the chili is simmering, preheat the oven to 400°F.
3. Place a 9 × 13½-inch or other 3-quart baking dish on a baking sheet. Bring a pot of salted water to a boil, add the macaroni, and cook until just tender, 6 minutes. Drain in a colander, rinse under
cool running water, and set aside. Grate the cheddar cheese and set it aside.
4. Once the chili has finished cooking, fold in the cooked macaroni and one-third of the cheddar. Transfer the chili-mac mixture to the baking dish and top with the remaining cheese. Bake until the chili is heated through and the cheese has melted, about 10 minutes.
5. Remove from the oven and let cool for 5 minutes before serving. Garnish each portion with a dollop of sour cream, if desired.
6 to 8 servings
Rice and Beans
CHICKEN AND MUSHROOM RISOTTO
Prep time: 15 minutes Cook time: 31 to 36 minutes Total: 46 to 51 minutes
Everyone loves risotto, right? Well, brown some chicken, sauté some mushrooms, and turn a simple risotto into a complete meal.
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1½ teaspoons salt
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
1 shallot, thinly sliced
1 pound shiitake mushrooms, wiped clean, stemmed, and sliced
2 cups Arborio rice
¼ cup balsamic vinegar
¾ cup red wine
6 cups chicken stock, or canned, low-sodium chicken broth, heated
2 tablespoons butter
½ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon fresh thyme leaves
1. Season the chicken with the salt and pepper, and set aside.
2. Heat 4 tablespoons of the olive oil in a 14-inch sauté pan over medium-high heat. Add the shallot and cook, stirring with a heat-resistant rubber spatula or a wooden spoon, until fragrant and soft, about 1 minute. Add the mushrooms and cook until nicely browned, 3 minutes.
3. Move the mushrooms and shallots to the edge of the pan, and add the remaining 2 tablespoons olive oil. Add the chicken and cook without stirring until browned on one side, 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 2 minutes.
4. Add the balsamic vinegar and the wine, and continue cooking, stirring frequently, until nearly all of the liquid has been absorbed, 1 minute. Reduce the heat to medium, stir in ¾ cup of the hot broth, simmer, and stir until nearly all the liquid has been absorbed, about 3 minutes. Continue in this manner, adding more broth, ¾ cup at a time, and not adding more until the previous addition is absorbed, until all the broth has been added and the risotto is tender and creamy, 20 to 25 minutes.
5. Fold in the butter, cheese, and thyme. Remove from the heat, adjust the seasoning as necessary, and serve immediately.
6 to 8 servings
PORTUGUESE RICE WITH TUNA
Prep time: 10 minutes Cook time: 30 minutes Inactive time: 5 minutes Total: 45 minutes
This moist rice dish is classic Portuguese—it’ll knock your socks off. The tuna melts into the flavorful rice along with the onions and peppers and all but disappears. This is a perfect side dish or light entrée when served with a green salad and crusty bread.
1½ tablespoons olive oil
1 medium onion, cut into small dice (about 1½ cups)
1 green bell pepper, cut into small dice (about 1 cup)
3 large cloves garlic, minced (about 1 tablespoon)
1 ¼ teaspoons salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
One 14.5-ounce can petite diced tomatoes, drained
One 4.5-ounce can good-quality solid tuna packed in olive oil
1½ cups long-grain white rice
1½ cups chicken stock or canned, low-sodium chicken or vegetable broth
2 tablespoons chopped fresh parsley
1. Heat the oil over medium-high heat in a 4-quart pot. Add the onion and bell pepper and cook until soft, about 3 minutes. Add the garlic, salt, pepper, and crushed red pepper and cook until fragrant, about 1 minute. Add the tomatoes and cook for 4 minutes. Stir in the tuna and its oil, breaking it up with a spoon and mixing well, and cook for 1 minute. Add the rice, stir well to coat, and cook for 1 minute. Stir in the stock and bring to a boil. Cover the pot and reduce the heat to a gentle simmer, and cook until the rice is tender and most of the liquid has been absorbed, 20 minutes.
2. Remove the pot from the heat and let the rice sit, covered, for 5 minutes.
3. Add the parsley and using a fork, gently mix it into the rice, fluffing the rice at the same time. Serve immediately.
6 generous cups, 4 to 6 servings
CHILI-BEANS
Prep time: 15 minutes Cook time: 31 to 36 minutes Total: 46 to 51 minutes
When they taste it, people will think that this quick-cook chili simmered on the stove all day. Garnish it with the typical suspects if you like—hey, a little cheddar cheese, sour cream, green onions, and jalapeño peppers never hurt anyone!
4 slices thick-cut apple-smoked bacon, diced
2 medium onions, diced (about 3 cups)
½ red bell pepper, diced (about 1 cup)
1½ pounds lean ground chuck
3 tablespoons Mexican chili powder
2 teaspoons ground cumin
1 tablespoon minced garlic
1 teaspoon dried Mexican oregano
1½ teaspoons salt
One 14-ounce can petite diced tomatoes, with juices
Two 14.5-ounce cans pinto beans, drained and rinsed
One 14.5-ounce can black beans, drained and rinsed
2 cups water
1. Cook the bacon in a heavy Dutch oven over medium-high heat until the fat is rendered and the bacon is crisp, about 5 minutes.
2. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
3. Add the ground chuck, chili powder, cumin, garlic, oregano, and salt. Cook, stirring occasionally and breaking the meat into small pieces, until the meat is well browned, about 8 minutes.
4. Add the tomatoes with their juices, beans, and water, and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat and beans are tender and the sauce is thick and flavorful, 15 to 20 minutes. Serve hot.
2 quarts, 4 to 6 servings
Seafood
SEARED SALMON WITH LENTILS
Prep time: 10 minutes Cook time: 50 minutes Total: 60 minutes
There is something about the combination of salmon and lentils that always makes me come back for more, so I prepare this dish often at home for the family. If you can find French green lentils, get them—they’re worth it because they hold their shape well after cooking. Beluga lentils would also work well here. Whatever type of lentil you use, don’t overcook them—they should be just tender when you drain them.
9 tablespoons olive oil, plus more for drizzling (optional)
1¼ cups diced red onion (small dice)
½ cup diced celery (small dice)
2 cups French green lentils
8 cups chicken stock or canned, low-sodium chicken broth
1 bay leaf
Salt
Four 6-ounce salmon fillets, skin on
Freshly ground black pepper
1 cup diced red bell pepper (small dice)
¼ cup chopped fresh parsley
3 tablespoons balsamic vinegar
1 teaspoon grated lemon zest
1. Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. When it is hot, add 1 cup of the onion and the celery and cook, stirring, until soft, about 4 minutes. Add the lentils, chicken stock, and bay leaf, and bring to a boil. Reduce the heat to a simmer and cook, uncovered and stirring occasionally, until the lentils are just tender, 35 to 45 minutes. Season to taste with salt, and then drain the lentils in a colander. Set aside while you prepare the salmon.
2. Season the salmon fillets on both sides with salt and pepper to taste. Heat 3 tablespoons of the remaining olive oil in a medium sauté pan over medium-high heat. Place the salmon in the pan, skin side down, and cook until golden brown and crisp,
3 to 4 minutes. Turn the fillets over and cook to the desired degree of doneness, about 2 minutes for medium-rare. Transfer the salmon to paper towels to drain briefly.
3. Transfer the drained lentils to a mixing bowl and add the remaining ¼ cup red onion, the bell pepper, parsley, balsamic vinegar, lemon zest, and the remaining 3 tablespoons olive oil. Toss well to combine, and adjust the seasoning if necessary. Divide the lentils among four wide, shallow bowls, and top each with a salmon fillet. Serve immediately, drizzled with olive oil if desired.
4 servings
ROASTED WHOLE RED SNAPPER WITH ORANGE, ROSEMARY, AND KALAMATA OLIVES
Prep time: 20 minutes Cook time: 35 to 40 minutes Total: 55 to 60 minutes
I know that there are a lot of you out there who shy away from cooking whole fish at home. But, hey, it’s a great technique that leaves you with super-moist, tender fish and delicious pan juices. It’s a knockout presentation. Take a walk on the wild side and give this one a try.
Two 3-pound whole red snappers, scaled and gutted
2 tablespoons kosher salt
2 teaspoons freshly ground white pepper
2 large oranges, each sliced into 4 thick rounds
6 sprigs fresh rosemary, plus 2 tablespoons fresh rosemary leaves
¼ cup julienned orange zest
½ cup sliced garlic cloves (¼-inch-thick slices)