Emeril 20-40-60 Page 10
¼ teaspoon salt
1/8 teaspoon cayenne pepper
Combine all the ingredients in the bowl of a food processor, and process for 30 seconds. Scrape down the sides of the bowl with a rubber spatula, and process for 30 seconds longer. Store in an airtight container in the refrigerator for up to 1 week.
1½ cups
CREAMY SHRIMP AND GREEN ONION DIP
Prep time: 20 minutes Cook time: 10 minutes Total: 30 minutes
This is an exceptional dip. You probably won’t even make it to the table with this one. If you plan to share, have a Plan B.
1 pound medium shrimp, peeled and deveined
2 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
1 tablespoon olive oil
8 ounces cream cheese, at room temperature
3 tablespoons mayonnaise
½ cup chopped green onions, white and green parts
1/3 cup minced celery
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon salt
½ teaspoon freshly ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon Worcestershire sauce
Crackers or French bread toasts, for serving
1. Combine the shrimp, Essence, and olive oil in a mixing bowl.
2. Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the seasoned shrimp and cook until lightly golden and just cooked through, 3 to 4 minutes. Transfer the shrimp to a plate or shallow bowl and place in the freezer until chilled, 5 to 10 minutes.
3. While the shrimp are chilling, combine all the remaining ingredients (except the crackers) in a mixing bowl. Stir until smooth and creamy.
4. When the shrimp have chilled, remove them from the freezer and coarsely chop them. Add them to the cream cheese mixture and stir well to combine. Taste, and adjust the seasoning if necessary. Serve as is or chilled, with your favorite crackers.
Almost 3 cups, 6 to 8 servings
Salads
SEARED SHRIMP SALAD
Prep time: 17 minutes Cook time: 8 minutes Total: 25 minutes
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season.
¼ cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
¾ teaspoon crushed red pepper
½ teaspoon soy sauce
½ teaspoon plus a pinch of salt
¼ cup plus 2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
One 5-ounce bag prewashed mixed greens (about 8 cups)
2 oranges, peeled and segmented (see 20 Minutes or Less)
½ cup thinly sliced red onion
1 ripe avocado, halved, seeded, and thinly sliced
1. Combine the orange juice, lime juice, honey, ½ teaspoon of the crushed red pepper, the soy sauce, and ¼ teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the ¼ cup olive oil. Set the vinaigrette aside.
2. Heat 1 tablespoon of the remaining olive oil in a 12-inch sauté pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with ¼ teaspoon salt and ¼ teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel–lined plate and reserve.
3. In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.
4 servings
EMERIL’S NOODLE SALAD
Prep time: 15 minutes Cook time: 10 minutes Total: 25 minutes
Though we call for egg noodles here, feel free to use other noodles, such as soba, rice noodles, linguine, fettuccine, you name it!
Salt for the pasta water
1 pound egg noodles
½ cup salted peanuts
6 tablespoons soy sauce
¼ cup rice wine vinegar
2 tablespoons dark Asian sesame oil
2 tablespoons honey
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
½ teaspoon crushed red pepper
1 large seeded cucumber, cut into ¼-inch-thick slices (about 4 cups)
1½ cups grated carrots
½ cup thinly sliced green onions, cut on the diagonal
1. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions until just tender. Drain the noodles in a colander, rinse them under cold running water until cool, and set aside.
2. Set an 8-inch (or smaller) skillet over low heat. Add the peanuts and toast, tossing as needed and being careful not to let them burn, until the oils begin to release and the nuts are fragrant, 2 minutes. Set aside. When they are cool enough to handle, chop the nuts.
3. In a medium bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, honey, ginger, garlic, and crushed red pepper. Add the cucumber, carrots, and green onions. Add the noodles and peanuts, and mix thoroughly. Serve immediately, or refrigerate until ready to serve. (Can be stored, covered, in the refrigerator for up to 2 days.)
4 servings
GARDEN VEGETABLE SALAD
Prep time: 20 minutes Inactive time: 20 minutes Total: 40 minutes
This is a marinated salad: the vegetables are simply mixed together and tossed with the dressing. The flavors mingle in just twenty minutes! Delicious.
4 cups sliced cabbage (½-inch-wide slices)
3 cups broccoli florets, cut into bite-size pieces (about 2 small heads)
2 cups halved and sliced yellow or zucchini squash (¼-inch-thick slices)
1½ cups sliced carrots (¼-inch-thick slices)
½ cup thinly sliced red onion
½ cup thinly sliced radishes
¼ cup diced red bell pepper
1 teaspoon salt
¾ teaspoon freshly ground black pepper
¼ cup cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
½ cup plus 2 tablespoons vegetable oil (such as canola)
¼ cup finely grated Parmigiano-Reggiano cheese
1. In a medium bowl, combine the cabbage, broccoli, squash, carrots, red onion, radishes, and red bell pepper. Season with ¾ teaspoon of the salt and ½ teaspoon of the black pepper, and mix well. Set aside.
2. In a small bowl, whisk together the vinegar, mustard, sugar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. While constantly whisking, add the oil in a thin, steady stream until completely incorporated. Stir in the cheese.
3. Pour the dressing over the vegetables and mix thoroughly. Cover with plastic wrap and refrigerate for at least 20 minutes, or as long as overnight, before serving.
4 to 6 servings
SIMPLE CROUTONS
Prep time: 5 minutes Cook time: 30 minutes Total: 35 minutes
I like to make a big batch of croutons when I find myself with a day-old baguette and a little time, and then store them in airtight containers so that I have them on hand for whenever I need them. They will keep this way for a couple of weeks—as long as you make sure to cook them until they’re totally crisp and golden. My kids love snacking on them, and they really add such a nice crunch and texture to so many dishes.
1 French baguette (about 12 ounces), preferably day-old, cut into ½-inch dice
½ cup extra-virgin olive oil
¾ teaspoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
1/8 teaspoon salt
&n
bsp; 1/8 teaspoon freshly ground black pepper
1. Preheat the oven to 300°F.
2. Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes. Remove from the oven and set aside to cool completely. Store in an airtight container at room temperature.
About 6 cups
CHICKPEA SALAD WITH TABBOULEH
Prep time: 25 minutes Total: 25 minutes
The addition of bulgur wheat to this simple chickpea salad makes for an unexpectedly delicious combination. Who would’ve thought? Oh, yeah, babe—good and good for you, too!
½ cup bulgur wheat
1 cup hot water
½ cup chopped green onions, white and green parts
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup diced oil-packed sun-dried tomatoes
¼ cup plus 2 tablespoons freshly squeezed lemon juice
2 teaspoons minced garlic
1 teaspoon fine sea salt
¾ teaspoon crushed red pepper
¾ cup extra-virgin olive oil
½ cup (about 4 ounces) crumbled feta cheese
Two 14-ounce cans chickpeas, rinsed and drained
1. Place the bulgur in a mixing bowl, add the hot water, and set aside to soak for 25 minutes.
2. While the bulgur is soaking, prep the remaining ingredients. Combine the green onions, parsley, mint, sun-dried tomatoes, lemon juice, garlic, sea salt, and crushed red pepper in a medium bowl. Gradually whisk in the olive oil.
3. Drain the bulgur, squeezing it to remove any excess liquid, and add it to the herb-tomato mixture. Fold in the feta cheese and chickpeas. Taste, and adjust the seasoning if necessary. Serve at room temperature or chilled.
4 servings
Sandwiches
CHICKEN QUESO BURGERS
Prep time: 12 minutes Cook time: 28 minutes Total: 40 minutes
I know you love burgers and cheese, and this chicken version is super-cheesy. Because of the generous amount of cheese, be sure to use a nonstick skillet. The griddled onions make the burger extra-special. After this, you’re sure to be making them for all your sandwiches.
2 eggs, lightly beaten
8 ounces cheddar cheese, grated (about 2 cups)
One 4-ounce can (about 1/3 cup) minced green chiles, drained
2 tablespoons chopped fresh oregano
3 teaspoons chili powder
1 teaspoon ground cumin
2½ teaspoons salt
2 pounds ground chicken thigh meat
¾ cup fine unseasoned dry breadcrumbs
1½ cups minced onions
1 cup olive oil
8 hamburger buns
Lettuce, tomato, and mayonnaise, for garnishing burgers (optional)
1. In a large bowl, combine the eggs, cheese, chiles, oregano, 1½ teaspoons of the chili powder, the cumin, and 2 teaspoons of the salt. Add the ground chicken and the breadcrumbs, and mix until well blended. Divide the mixture into 8 portions, and shape each portion into a 1-inch-thick patty. Lay the patties on a tray, cover with plastic wrap, and refrigerate until ready to cook.
2. Combine the onions, ¾ cup of the olive oil, remaining 1½ teaspoons chili powder, and remaining ½ teaspoon salt in a small bowl. Divide the onion mixture evenly among the cut sides of the hamburger buns, and spread it out with a brush to coat.
3. Heat a 12-inch nonstick skillet over medium-high heat. In batches, toast the buns, coated sides down, in the skillet until the onions cook slightly and stick to the buns and the bread is lightly toasted, 2 to 3 minutes. Set the buns aside and wipe the skillet clean.
4. In the same nonstick skillet, heat 2 tablespoons of the remaining olive oil over medium heat. Add 4 patties and cook until an instant-read thermometer registers 165°F when inserted into the center of a patty, about 4 minutes per side. Set the patties aside; keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 patties. Place the patties between the toasted buns and serve immediately, with lettuce, tomato, and mayonnaise, if desired.
8 servings
CHILI-RUBBED SHRIMP WRAPS
Prep time: 20 minutes Cook time: 8 minutes Total: 28 minutes
These shrimp marinate for just ten minutes. For a twist, skewer and grill them instead of sautéing. They can be served as part of an hors d’oeuvre tray, in a salad, with pasta tossed in olive oil, salt, and pepper, or as we’ve outlined here, in a tortilla.
8 tablespoons olive oil
¼ cup plus 1 tablespoon freshly squeezed lime juice
3 tablespoons chopped fresh cilantro
4 teaspoons minced garlic
1 teaspoon Mexican chili powder
1½ pounds large shrimp, peeled and deveined
½ cup sour cream
¾ teaspoon salt
Four 14-inch flour tortillas
8 ounces red-leaf lettuce, rinsed, spun dry, and cut into 1-inch pieces
1 medium tomato, diced
1 Hass avocado, halved, seeded, and thinly sliced
½ cup grated Monterey Jack or pepper Jack cheese
1. In a medium bowl, combine 6 tablespoons of the olive oil, the ¼ cup lime juice, 2 tablespoons of the cilantro, the garlic, and ½ teaspoon of the chili powder. Add the shrimp and set aside to marinate at room temperature for 10 minutes, turning them every few minutes.
2. In a small bowl, combine the sour cream, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro, ¼ teaspoon of the remaining chili powder, and ¼ teaspoon of the salt. Stir well and set aside.
3. Heat the remaining 2 tablespoons olive oil in a 12-inch sauté pan over medium-high heat. Remove the shrimp from the marinade and season with the remaining ½ teaspoon salt and ¼ teaspoon chili powder. In two batches, cook the shrimp for 2 minutes per side. Remove from the pan and allow to cool slightly before assembling the sandwiches.
4. Lay the tortillas on a clean work surface. Arrange one-fourth of the shrimp across the lower third of each tortilla, leaving about 2 inches of space on either side. Divide the lettuce, tomato, avocado slices, and grated cheese evenly among the tortillas, scattering them over the shrimp. Then drizzle some of the dressing over each. Fold both sides of each tortilla in toward the center, then roll the lower edge of the tortilla up, burrito-style, forming a wrap. Position the wraps on a serving plate, seam side down, and slice each in half on the diagonal. Serve immediately, or refrigerate and serve within 1 hour.
4 servings
SPICY PORK WRAPS WITH CREAMY COLESLAW
Prep time: 10 to 14 minutes Cook time: 16 minutes Total: 26 to 30 minutes
No marinade needed. The tenderloins are coated in an intensely spiced rub, seared, sliced, and cloaked in a cool, creamy slaw. These babies pack a punch! Who’s makin’ this sandwich?
2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons salt
¾ teaspoon dried oregano
¾ teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each), tail ends tucked under and tied
2 tablespoons olive oil
Six 10-inch flour tortillas
One 14-ounce bag coleslaw mix, or 14 ounces shredded mixed cabbage and carrots
1/3 cup buttermilk
¼ cup mayonnaise
¼ cup minced green onions, white and green parts
1. Preheat the oven to 400°F.
2. Combine the brown sugar, chili powder, dry mustard, 1½ teaspoons of the salt, the oregano, and ½ teaspoon of the cayenne in a small bowl. Generously rub the mixture all over the pork tenderloins.
3. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Add the tenderloins and sear, turning frequently, until evenly crusted on all sides (they will be dark in color because of the
sugar), 2 to 4 minutes. Transfer the pork to a baking sheet and roast in the oven for 12 minutes, or until the internal temperature registers 145°F on an instant-read thermometer inserted into the center.
4. Remove the tenderloins from the oven, transfer them to a cutting board, and tent with foil. Let rest for at least 10 minutes before slicing. While the pork is resting, wrap the tortillas in aluminum foil and place them in the oven until warmed through, 6 to 8 minutes.
5. Make the coleslaw by combining the coleslaw mix with the buttermilk, mayonnaise, green onions, remaining ½ teaspoon salt, and remaining ¼ teaspoon cayenne pepper. Toss well to combine, and set aside until ready to serve.
6. To assemble the pork wraps, slice the pork tenderloin in thin slices at an angle. Place ¼ cup of the coleslaw on the lower half of each tortilla, leaving about 2 inches on either side, and then divide the pork slices evenly among the tortillas. Fold in both sides of the tortillas, and then roll the tortillas up, burrito-style. Slice in half and serve immediately.
4 to 6 servings
CHICKEN PATTY POCKETS WITH MINTED YOGURT SAUCE
Prep time: 19 minutes Cook time: 7 minutes Total: 26 minutes
You don’t need a giant roasting spit for mouthwatering meat. You’re on the Emeril Express here. Fill pita pockets with lettuce, tomatoes, and alfalfa sprouts for good measure, add your spicy baked chicken patties, and dollop with the Minted Yogurt Sauce.