Emeril 20-40-60
Page 17
1 cup sliced pitted Kalamata olives
1½ cups dry white wine
1 cup freshly squeezed orange juice
¾ cup extra-virgin olive oil
1. Preheat the oven to 425°F.
2. Cut 2 parallel diagonal slices, about 3 inches apart and ¼ inch deep, into each side of the fish. This will make the fish easier to serve. Season the snappers on both sides with the salt and white pepper. Place the orange slices in a large roasting pan, arranging them in two columns of 4 slices each. Place 3 rosemary sprigs across each of the rows of oranges. Lay the fish on top of the orange slices, and scatter the rosemary leaves, orange zest, garlic, and olives evenly over the 2 fish. Pour the wine and orange juice around the fish, and drizzle each fish with 2 tablespoons of the olive oil.
3. Place the pan in the oven and roast, uncovered, for 20 minutes.
4. Remove the pan from the oven and drizzle 2 more tablespoons of the olive oil over each fish. Return it to the oven and continue to roast until the fish is well caramelized and the flesh flakes easily when tested with a fork, 15 to 20 minutes.
5. Remove the pan from the oven and drizzle the fish with the remaining 4 tablespoons olive oil. Serve immediately, with the pan drippings drizzled over the fish.
Note: To serve the fish, use a large spoon to lift the fish section by section between the diagonal cuts. When the fish from the first side has been served, remove the bone by lifting the tail. Serve the remaining fillets.
4 to 6 servings
BRAZILIAN FISH STEW
Prep time: 25 minutes Cook time: 20 minutes Total: 45 minutes
The flavors and colors of this dish will wow any seafood lover, trust me. Now, I’ve gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you’re not a spice lover. With white rice served alongside, this is a complete meal.
2½ pounds red grouper, skin on, scaled and cut into 2-inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
3 tablespoons freshly squeezed lime juice
¼ cup olive oil
1½ cups thinly sliced onions
2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
1 tablespoon minced garlic
2 tablespoons tomato paste
One 14.5-ounce can diced tomatoes, with juices
½ cup fish or chicken stock, or canned, low-sodium chicken broth, or water
2 teaspoons salt
One 14.5-ounce can unsweetened coconut milk
2 tablespoons chopped fresh cilantro
Steamed white rice, for serving
1. Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
2. Heat a large sauté pan over medium-high heat, and add the olive oil. Once it is hot, add the onions and cayenne peppers and sauté, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and sauté for 30 seconds. Add the tomato paste, diced tomatoes, stock, and 1 teaspoon of the salt, and stir well to incorporate. Bring the mixture to a boil. Season the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
3. Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed white rice.
6 to 8 servings
SHRIMP ÉTOUFFÉE
Prep time: 16 minutes Cook time: 44 minutes Total: 60 minutes
Most of the active time here is chopping the vegetables; once the sauce is together, the simmering time leaves you free to do other things. If you have more time available, the sauce can be simmered over low heat for a longer time. This is even better if made a day in advance; simply reheat it gently over low heat.
6 tablespoons (¾ stick) unsalted butter
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
½ cup all-purpose flour
One 14.5-ounce can diced tomatoes, with juices
2 tablespoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
3 cups shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
3 pounds medium shrimp, peeled and deveined
Salt and cayenne pepper, to taste
Steamed white rice, for serving
¼ cup chopped fresh parsley
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cover the pot and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
2. Add the flour and cook, stirring constantly to pick up the browned bits from the bottom of the pot, until the roux is a golden brown color, 3 to 4 minutes.
3. Add the tomatoes with juices and Essence and continue to cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to a steady simmer and cook until the sauce is thick and flavorful, about 25 minutes.
4. Add the shrimp and cook until they are just cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste, and spoon over cooked white rice in wide, shallow bowls. Garnish with the parsley, and serve.
3 quarts, 6 to 8 servings
Poultry
ROAST TURKEY BREAST WITH BACON AND SAGE
Prep time: 15 minutes Cook time: 40 to 42 minutes Total: 55 to 57 minutes
When folks tell me that they don’t want to fool with roasting an entire turkey, I understand. It can be an undertaking, for sure. But this herbed turkey breast is another thing altogether. It goes together in no time, and the meat ends up incredibly moist and flavorful. I would have no problem whatsoever serving this as the centerpiece of a small Thanksgiving get-together. Just don’t skip the bacon!
3 slices thick-cut bacon
1½ tablespoons minced garlic
1 tablespoon chopped fresh sage
1½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
One 2-pound boneless turkey breast, rinsed and patted dry
1. Preheat the oven to 500°F. Line a shallow roasting pan or baking dish with aluminum foil.
2. Cook the bacon in a medium skillet over medium-high heat until crisp, about 6 minutes. Transfer the bacon to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately.
3. When the bacon has cooled, chop it fine and transfer it to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
4. Using your fingers, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half, and gently spread half between the skin and the flesh on each side of the breast. Season the outside of the turkey breast with the remaining 1 teaspoon salt and ½ teaspoon pepper. Brush the turkey all over with the reserved bacon fat.
5. Place the turkey breast in the prepared pan and roast, uncovered, for 10 minutes. Reduce the heat to 400°F and cook for another 20 to 25 minutes, or until an instant-read thermometer inserted into the deep portion of the breast registers 165°F.
6. Remove the pan from the oven and allow the turkey to rest for 10 minutes before carving it into thin slices. Serve with the pan drippings.
6 to 8 servings
ROAST CHICKEN WITH SHALLOT-GARLIC BUTTER
Prep time: 10 minutes Cook time: 45 minutes Total: 55 minutes
Everyone needs a good roast chicken in their lives every now and again, and in my family, Sunday dinners are often all about roast c
hicken. Let’s face it, once the chicken is prepped and in the oven, well, as they say, it’s all gravy, baby. Take a look at the photos if you’ve never carved a chicken—it just takes practice, and once you get the hang of it, you can practically do it with your eyes closed.
4 tablespoons unsalted butter, at room temperature
2 tablespoons minced shallot
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon salt
¾ teaspoon freshly ground black pepper
1 whole chicken (about 3 pounds), excess fat and giblets removed, rinsed and patted dry
1. Preheat the oven to 450°F.
2. In a small bowl, combine the butter with the shallot, parsley, garlic, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Rub 1 tablespoon of the flavored butter on the inside of the chicken, and sprinkle the cavity with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Use your fingers to gently loosen the skin covering the breast, and place ½ tablespoon of the flavored butter under the skin on each side of the breast (working from the top end) and under the skin of each thigh (working from the bottom end of the breast). Reserve the extra flavored butter for brushing on the chicken when finished.
3. Tuck the wings behind the bird and tie the leg ends together with kitchen twine. Sprinkle the remaining ½ teaspoon salt and ¼ teaspoon pepper all over the chicken. Set the chicken in a shallow baking dish (just large enough to hold the chicken) and place it in the oven with the legs to the back. Roast for 20 minutes. Baste the chicken with any accumulating juices and roast for 15 minutes longer. Baste the chicken again and roast until the thigh registers 165°F when tested with an instant-read thermometer, 10 to 15 minutes.
4. Transfer the chicken to a cutting board, and let it rest for 10 minutes. Brush the warm chicken with the remaining flavored butter, if desired, then carve and serve with the pan juices spooned over the top.
4 to 6 servings
1 After the chicken has rested for at least 10 minutes and has been set on a carving board, remove the kitchen twine.
2 Using a sharp knife, begin to separate the leg and thigh from the breast by slicing between the leg and breast, through the skin, to the joint.
3 To further detach and expose the ball joint, gently pry the leg and thigh away from the breast by pressing it toward your cutting surface. With the tip of your knife, slice through the joint to completely separate the leg quarter. This will involve cutting through to the backbone. Set the leg quarter aside. To separate the leg from the thigh, cut through the joint. If you meet resistance, reposition the knife blade.
4 To remove the breast, slice against the breastbone along the rib. You will have to angle the knife so that the blade runs flat against the ribs (you are not cutting through the ribs; you want to remove the breast from the ribs). Use the tip of your knife to separate the meat from the wishbone.
5 Make another slice along the bottom length of the breast (running parallel to the wing), remove the meat, and set aside. Detach the wing by cutting through the joint. Carve the other side in the same manner.
Meat
PORK LOIN WITH APPLES AND PRUNES
Prep time: 10 minutes Cook time: 50 minutes Total: 60 minutes
This impressive pork roast is a great dish for the fall, when apples are in season at your local farmer’s market and you can purchase fresh apple cider. Cozy up to a nice bottle of wine and you’re there.
½ cup dried prunes
1¼ cups fresh apple cider
One 2½-pound boneless pork loin
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 small onions, cut into ½-inch-wide wedges
2 Pink Lady or Honeycrisp apples, peeled, cored, and cut into ½-inch-wide wedges
2 cloves garlic, sliced
¼ cup chicken stock or canned, low-sodium chicken broth
4 fresh thyme sprigs
2 tablespoons cider vinegar
4 tablespoons (½ stick) cold unsalted butter, cut into small pieces
1. Preheat the oven to 325°F.
2. Place the prunes in a small bowl, add ¼ cup of the apple cider, and set aside to soak while you proceed with the recipe.
3. Season the pork loin with 1½ teaspoons of the salt and ¾ teaspoon of the black pepper.
4. Heat the oil in a large Dutch oven over high heat. When it is hot, add the pork loin and cook until browned on all sides, 8 minutes. Remove the pork from the pan and transfer it to a baking sheet or platter.
5. Reduce the heat to medium and add the onions, apples, and garlic to the Dutch oven. Cook, stirring occasionally, until caramelized, about 3 minutes. Add the soaked prunes (with any remaining juices) and cook, stirring occasionally, for 3 minutes. Add the remaining 1 cup apple cider and the chicken stock, and bring to a boil.
6. Return the pork loin to the pot, add the thyme sprigs, and bring to a simmer. Cover, and transfer the pot to the oven. Cook, undisturbed, until the pork registers 145°F on an instant-read thermometer, about 30 minutes.
7. Remove the pot from the oven and transfer the pork to a platter. Tent it with aluminum foil to keep warm.
8. Place the Dutch oven over medium-high heat and bring the onion-apple mixture to a boil. Cook until slightly reduced, about 3 minutes. Remove and discard the thyme sprigs. Add the vinegar, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper, and stir to combine. While stirring, add the butter, little by little, until it is completely incorporated. Do not allow the sauce to boil or it will separate. Remove from the heat.
9. To serve, spoon some of the sauce onto a serving platter. Slice the pork into thin slices, and arrange them over the sauce. Spoon more sauce over the pork slices, and serve immediately.
4 to 6 servings
GRILLED MARINATED PORK TENDERLOINS WITH AN ORANGE-APRICOT GLAZE
Prep time: 5 minutes Marinating time: 20 minutes Cook time: 22 to 25 minutes Total: 47 to 50 minutes
We tested this recipe in a grill pan in our indoor kitchen, but if you’re in the mood to fire up the outdoor grill at your house, please, by all means. Your cook time will likely be less, so have your thermometer handy and make sure not to cook the pork beyond 145°F.
½ cup cider vinegar
6 tablespoons olive oil
2 tablespoons minced garlic
2 pork tenderloins (about 1 pound each)
½ cup apricot preserves
½ cup chicken stock or canned, low-sodium chicken broth
1 teaspoon grated orange zest
2 teaspoons salt
1 teaspoon freshly ground white pepper
1. In a 1-gallon resealable plastic food storage bag, combine the vinegar, olive oil, garlic, and pork tenderloins. Seal, and set aside to marinate at room temperature for 20 minutes.
2. While the pork is marinating, prepare the glaze: Combine the preserves, chicken stock, and orange zest in a small saucepan and bring to a boil. Cook until reduced by half, about 5 minutes. Set aside.
3. Set a grill pan over medium-high heat.
4. Remove the pork from the marinade and season it with the salt and white pepper. Place the pork in the hot grill pan and cook for 5 minutes. Turn it over and cook for another 5 minutes. Continue to cook the pork, turning it every few minutes, until it is cooked through, 12 to 15 minutes longer.
5. Remove the pork from the pan and set it aside to rest briefly. Brush with the orange-apricot glaze, slice, and serve hot.
4 servings
Desserts
PEACH-BLUEBERRY CRISP
Prep time (including topping): 20 minutes Cook time: 40 minutes Total: 60 minutes
This sinfully delicious crisp can be made any time of the year since it uses frozen peaches and blueberries. Prep it and let it bake while you’re enjoying dinner, and it’ll be hot and bubbly when you’re ready to dive in!
2 teaspoons unsalted butter
One 1-pound bag (4 cups) froz
en peaches
One 1-pound bag (3 cups) frozen blueberries
½ cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Crisp Topping (recipe follows)
Whipped cream, crème fraîche, or vanilla ice cream, for serving (optional)
1. Preheat the oven to 375°F. Grease a 2½-quart baking dish with the butter.
2. Combine the peaches, blueberries, sugar, flour, and vanilla extract in a large bowl. Toss well to mix. Transfer the fruit to the prepared baking dish, and cover with the topping. Place the baking dish on a parchment-or foil-lined rimmed baking sheet to catch any juices that may bubble over.
3. Bake until the crisp is browned on top and the juices have thickened around the edges, about 40 minutes. Serve with whipped cream, crème fraîche, or vanilla ice cream, if desired.
4 to 6 servings
Crisp Topping
6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup old-fashioned rolled oats
½ cup packed light brown sugar
¼ cup packed dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon finely grated nutmeg
¼ teaspoon salt