Emeril 20-40-60 Page 11
1 pound ground chicken thigh meat
2 large egg whites, lightly beaten
½ cup fine unseasoned dry breadcrumbs
¼ cup finely chopped onion
¼ cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
¼ teaspoon ground cumin
2 tablespoons olive oil
Pita bread, for serving
Lettuce, sliced tomatoes, and alfalfa sprouts, for garnishing sandwiches (optional)
Minted Yogurt Sauce, for serving (optional; recipe follows)
1. Position a rack as close as possible to the broiler element and preheat the broiler.
2. In a large bowl, combine the chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices. Mix until well blended, using a large spoon. Line a rimmed baking sheet with aluminum foil, and drizzle with 1 tablespoon of the olive oil. Divide the seasoned meat into 8 portions, 2½ to 3 ounces each, and place them on the prepared baking sheet. Shape each into an oval patty and flatten it slightly. Brush or drizzle the remaining 1 tablespoon olive oil over the patties.
3. Broil until lightly browned, about 7 minutes, or until an instant-read thermometer registers 165°F when inserted into the center of a patty. Serve on pita bread, with lettuce, tomatoes, sprouts, and Minted Yogurt Sauce, if desired.
4 servings
Minted Yogurt Sauce
Prep time: 10 minutes Total: 10 minutes
1 cup plain yogurt
½ cucumber, peeled, seeded, and cut into small dice (about 1 cup)
2 tablespoons chopped fresh mint
1 tablespoon freshly squeezed lime juice
¾ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon sweet paprika
1/8 teaspoon cayenne pepper
Pinch of sugar
1. Place the yogurt in a fine-mesh strainer set over a bowl, and let it drain for 3 minutes while you assemble the other ingredients. Discard any liquid that drains from the yogurt.
2. Combine the cucumber, mint, lime juice, salt, cumin, paprika, cayenne, and sugar in a small bowl. Stir to blend.
3. Add the drained yogurt and stir to combine. Serve immediately, or refrigerate, covered, for up to 1 hour to allow the flavors to come together before serving.
About 2 cups
OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT
Prep time: 10 minutes Cook time: 30 minutes Total: 40 minutes
These fries are not just for burgers. While they’re in the oven, make the Crispy Pan-Roasted Chicken with Garlic-Thyme Butter (40 Minutes or Less), the Steak au Poivre (20 Minutes or Less), the Classic Moules Marinière (20 Minutes or Less), or the Broiled Salmon with a Warm Tomato-Lemon Vinaigrette (20 Minutes or Less)! Do I need to keep going? Ahhhh, you get it!
2 large baking potatoes (about 1½ pounds), scrubbed well
¼ cup olive oil
1 tablespoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
¾ teaspoon salt
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
1. Preheat the oven to 425°F.
2. Pat the potatoes dry and cut them lengthwise into ½-inch-thick slices. Turn each side flat and slice again lengthwise into even ½-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, Essence, and ¼ teaspoon of the salt. Toss well to combine. Then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, 30 minutes.
3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and the remaining ½ teaspoon salt in a small bowl and stir to blend.
4. When the potatoes are crisp and brown, remove them from the oven and transfer to a serving platter. Sprinkle the potatoes with the Paprika-Parmesan Salt, and serve hot.
4 to 6 servings
Pasta
ORZO “RISOTTO” WITH TOMATO, MOZZARELLA, AND BASIL
Prep time: 10 minutes Cook time: 20 minutes Total: 30 minutes
Here you’ll find orzo cooked in the style of risotto. This works equally well as a quick and easy side dish or as a vegetarian entrée when served with a nice salad or grilled veggies.
3 tablespoons olive oil
1/3 cup minced red onion
1 tablespoon minced garlic
2 cups orzo pasta
4 cups chicken stock, or canned, low-sodium chicken broth, heated
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups diced fresh tomatoes
½ cup diced fresh mozzarella cheese
1½ tablespoons thinly sliced basil
1. Heat the olive oil in a medium saucepan over medium heat. When it is hot, add the red onion and garlic and cook until fragrant, about 30 seconds. Add the orzo and stir well to coat.
2. Gradually add the hot chicken stock in ½-cup increments, stirring until all of the stock has been absorbed before adding more, until the stock is completely incorporated and the pasta is just tender, 14 to 16 minutes. Season with the salt and pepper.
3. Add the tomatoes to the orzo and cook until they are just heated through, 1 to 2 minutes. Add the mozzarella and cook for another 2 to 3 minutes, or just until it is incorporated.
4. To serve, spoon the risotto into bowls and garnish with the basil.
4 servings
SHIITAKES AND BACON WITH PENNE
Prep time: 15 minutes Cook time: 17 minutes Total: 32 minutes
Talk about tasty—this dish is a real winner. The combination of shiitake mushrooms and bacon really works here, trust me. If you’re a pancetta-lover like me, feel free to substitute about 4 ounces of diced pancetta for the bacon. Mama mia!
1 pound penne pasta
4 slices thick-cut bacon, cut into ½-inch pieces
7 ounces shiitake mushrooms, wiped clean, stemmed, and thinly sliced
1½ cups diced onions (small dice)
2 teaspoons minced garlic
Two 14.5-ounce cans diced tomatoes, with juices
¼ cup chopped fresh basil
1½ teaspoons salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
Grated Parmigiano-Reggiano cheese, for garnish (optional)
1. Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander.
2. While the pasta is cooking, heat a 12-inch (or larger) sauté pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 5 to 6 minutes. Add the mushrooms and onions and cook until the mushrooms are browned and the onions are soft, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the drained pasta to the pan, along with the tomatoes, basil, salt, pepper, and olive oil. Cook, tossing often, until the pasta is thoroughly combined and heated through, about 5 minutes.
4. Serve immediately, garnished with grated cheese if desired.
4 to 6 servings
PENNE WITH SAUSAGE AND ESCAROLE
Prep time: 12 minutes Cook time: 20 minutes Total: 32 minutes
Those of you who don’t love escarole had better try it again…the sweetness of the Italian sausage here really complements its flavor beautifully. A simple pasta dish for any day of the week.
1 pound penne pasta
1 teaspoon olive oil
2 medium onions, cut into small dice (about 2 cups)
1 red bell pepper, cut into medium dice (about 1 cup)
½ teaspoon salt, plus more for the
pasta water
½ teaspoon freshly ground black pepper
1½ pounds sweet Italian sausage, casings removed (or bulk sausage)
2 teaspoons minced garlic
1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)
½ cup grated Parmigiano-Reggiano cheese
¼ teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
1. Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.
2. While the water is heating and the pasta is cooking, heat the olive oil in a 14-inch sauté pan over medium heat. Add the onions, bell pepper, ½ teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.
3. Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.
4. Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.
6 to 8 servings
SPAGHETTI WITH CARAMELIZED ONIONS AND ANCHOVIES
Prep time: 10 minutes Cook time: 25 minutes Total: 35 minutes
The amount of anchovies in this recipe may seem alarming, but, yes, two whole tins is correct here, and makes for a deliciously sweet and salty pasta sauce. Oh, this dish brings me back to the south of Italy in a heartbeat.
1 pound spaghetti
1/3 cup olive oil
2 tablespoons unsalted butter
8 cups thinly sliced onions
2 tablespoons thinly sliced garlic
Two 2-ounce cans flat anchovy fillets (packed in olive oil, not salt), well drained
1½ teaspoons kosher salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
½ cup extra-virgin olive oil
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just tender, about 9 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.
2. While the water is heating and the pasta is cooking, set a 14-inch sauté pan over medium-high heat and add the olive oil and butter. Once the butter melts, add the onions and cook, stirring occasionally with a heat-resistant rubber spatula, until they have softened and caramelized, about 20 minutes. (Should the onions get too dry and begin sticking in spots before they are all caramelized, add a bit of water, stir, and continue cooking.)
3. Add the garlic and anchovies to the pan and cook, stirring, until fragrant, 2 to 3 minutes.
4. Add the drained pasta and the reserved pasta water to the pan and season with the 1½ teaspoons salt and the pepper. Cook, tossing to combine, until the pasta is heated through and the water has nearly evaporated, 3 to 4 minutes. Remove from the heat, add the parsley, and drizzle with the extra-virgin olive oil. Toss to combine, and serve immediately.
Note: It is not necessary to chop the anchovies; they will break into small pieces while cooking.
4 to 6 servings
THREE-CHEESE BAKED MACARONI
Prep time: 8 minutes Cook time: 20 minutes Inactive time: 10 minutes Total: 38 minutes
This super-easy custard-style macaroni has the perfect blend of cheeses and bacony goodness for any mac-n-cheese lover.
8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into ½-inch pieces
1½ teaspoons minced garlic
3 eggs
1½ cups evaporated milk
½ teaspoon salt, plus more for the pasta water
¼ teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 1½ cups)
2 ounces Monterey Jack cheese, grated (about ½ cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about ½ cup)
1. Preheat the oven to 425°F.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender, about 6 minutes. Drain, and set aside.
3. While the pasta is cooking, heat a small sauté pan over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Drain the fat from the bacon-garlic mixture, and transfer the mixture to a medium bowl.
4. Add the drained macaroni to the bacon mixture, and stir to combine.
5. In a large bowl, whisk the eggs and evaporated milk together. Add the ½ teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
6. Transfer the macaroni to an 8-or 9-inch square baking dish or gratin dish of similar size. Using a spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving.
4 to 6 servings
SHRIMP AND LINGUINE FRA DIAVOLO
Prep time: 15 minutes Cook time: 12 minutes Total: 27 minutes
This is hot as the devil! The classic Fra Diavolo preparation uses lobster, but here I’ve simplified it a bit for the home cook with sweet shrimp, preferably from the Gulf of Mexico. Talk about making me smile!
1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup chopped onion
3 tablespoons minced garlic
2 to 3 teaspoons crushed red pepper, to taste
1½ cups tomato sauce
2 tablespoons tomato paste
1½ pounds shrimp, peeled and deveined
1 teaspoon salt, plus more for the pasta water
2 tablespoons chopped fresh parsley
½ cup grated Parmigiano-Reggiano cheese (optional)
1. Bring a large pot of salted water to a boil. Add the linguine and cook until barely tender, about 8 minutes. Drain, reserving 1 cup of the cooking water, and set aside.
2. While the pasta is cooking, set a 14-inch sauté pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook until lightly caramelized and wilted, 3 to 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the crushed red pepper and sauté briefly; then add the tomato sauce and tomato paste. Cook until the sauce has reduced by about half, about 3 minutes. Add the shrimp to the sauce and cook for 2 minutes.
3. Add the pasta and the reserved cooking water to the pan, and cook until the pasta is heated through and coated with the sauce, 3 minutes. Season the pasta with the salt, and garnish with the parsley. Toss to combine, and serve with the grated cheese if desired.
6 servings
PENNE ALLA PUTTANESCA
Prep time: 15 minutes Cook time: 25 minutes Total: 40 minutes
Puttanesca sauce is nothing more than the combination of tomatoes, onion, garlic, basil, anchovies, and capers—ingredients typically kept on hand in most Italian households and one of my favorite sauces of all time. Make a big batch of this and freeze it in small containers so you can pull some out for a quick and easy meal anytime.
Salt
¼ cup extra-virgin olive oil, plus more for serving
1 large onion, chopped
½ teaspoon crushed red pepper
8 cloves garlic, minced
One 28-ounce can Italian plum tomatoes, roughly chopped or broken into pieces, with juices
1 cup halved pitted Kalamata olives, drained
¼ cup nonpareil capers, drained, liquid reserved separately
5 canned anchovy fillets, or to taste, finely chopped
½ teaspoon dried basil, crushed between your fingers
Freshly ground black pepper
1 pound penne rigate pasta
Finely grated Parmigiano-Reggiano cheese, for serving (optional)
1. Bring a large pot of salted water to a boil.
2. While the water is heating, heat the oil in a large nonreactive saucepan or skillet over medium-high heat. Add the onion and crushed red pepper, and sauté until the onion is tender and beginning to caramelize, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes, olives, capers, anchovies, and basil, and bring the sauce to a boil. Reduce the heat to low and simmer, uncovered and stirring occasionally, until the sauce has thickened, 15 to 20 minutes.
3. Meanwhile, cook the pasta in the boiling water until just tender, about 11 minutes. Drain the pasta, reserving the pot it was cooked in. Set the pasta aside.
4. Remove the sauce from the heat, and season it with salt and pepper to taste. Add 1 to 2 teaspoons of the reserved caper juice, to taste.
5. Return the penne to the pasta pot over medium-high heat. Add half of the pasta sauce and cook, stirring, until heated through, about 2 minutes. Serve hot, with more sauce ladled on top of each serving if desired, drizzled with additional extra-virgin olive oil. Garnish with grated cheese, if desired.
4 to 6 servings
BEEF STROGANOFF WITH EGG NOODLES