Emeril 20-40-60 Page 13
4 to 6 servings
SESAME EGGPLANT
Prep time: 11 minutes Cook time: 12 minutes Total: 23 minutes
I’m a huge eggplant fan, and love it just about any way you can imagine. Here is a quick and easy preparation that I make for the family on weeknights. Note: If you have a large enough pan, you can cook this dish in one batch and in half the time.
½ cup peanut oil
2 pounds eggplant, cut into ¾-inch dice
1½ teaspoons salt
4 green onions, bottoms minced and tops sliced, reserved separately
2 tablespoons minced garlic
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon dark Asian sesame oil
1. Heat ¼ cup of the oil in a large nonstick sauté pan. When it is hot, add half of the eggplant and ¾ teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon of the garlic, ¼ teaspoon of the black pepper, ¼ teaspoon of the crushed red pepper, ½ tablespoon of the sesame seeds, and ½ tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.
2. Repeat with the remaining ingredients.
3. Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.
4 servings
SPICY BRAISED GREENS
Prep time: 10 minutes Cook time: 20 minutes Total: 30 minutes
Would you like some amazing-tasting greens? This is the recipe! Make this once, and the next time you’ll do it twice! To make this even faster, use the prewashed greens from your favorite produce section.
3 tablespoons olive oil
4 ounces smoked bacon slices, cut into 1-inch pieces (use turkey bacon if you prefer)
1 cup sliced yellow onion
1 tablespoon minced garlic
2 pounds collard greens, mustard greens, beet greens, Swiss chard, or a combination, ribs removed, chopped into bite-size pieces, and rinsed
½ teaspoon crushed red pepper, or more to taste
1 cup chicken stock or canned, low-sodium chicken broth
2 tablespoons butter
¼ teaspoon salt, or more to taste
1. Heat a 12-inch sauté pan over medium-high heat and add the olive oil. When it is hot, add the bacon and cook, stirring often, until it is well browned, about 4 minutes. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook for 30 seconds. Add the greens and cook, stirring frequently, until softened, 3 minutes.
2. Add the crushed red pepper and the chicken stock, and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens are tender, about 10 minutes.
3. Remove the lid, increase the heat, and bring the liquid to a high simmer. Cook for 5 minutes or until the liquid has reduced by half. Stir in the butter, and season with the salt. Serve hot.
4 servings
BUTTERMILK MASHED POTATOES
Prep time: 10 minutes Cook time: 30 minutes Total: 40 minutes
This basic recipe is perfect as is, but feel free to embellish it with other ingredients such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. You just can’t make the Simple Turkey Meatloaf on 60 Minutes or Less without making a batch of these to serve alongside!
2 pounds Yukon gold potatoes, peeled and diced into 1-inch cubes
Salt
8 tablespoons (1 stick) butter, cubed
1½ cups buttermilk
Freshly ground white pepper
1. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes.
2. Remove the pot from the heat and drain the potatoes. Return the potatoes to the pot and set it over medium heat. Stir the potatoes constantly for 2 to 3 minutes to remove any excess liquid.
3. Add the butter to the potatoes and using a handheld masher, mash the butter into the potatoes. Gradually add the buttermilk, mashing until the desired texture is achieved. Season the potatoes with salt and white pepper to taste, and serve.
6 to 8 servings
Seafood
INDIAN-INSPIRED SHRIMP WITH COCONUT, CHILES, AND TOMATOES
Prep time: 23 minutes Cook time: 15 minutes Total: 38 minutes
This dish is chock-full of complex flavors that’ll make your guests think that you worked for hours in the kitchen. Who needs to know otherwise? Serve it with basmati rice for an authentic taste of India.
2 tablespoons butter
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 cup finely chopped red onion
4 green serrano or jalapeño chiles, seeded and finely chopped
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
One 14.5-ounce can diced tomatoes, with juices
One 13.5-ounce can unsweetened coconut milk
1½ pounds medium shrimp, peeled and deveined
2 teaspoons salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives (optional)
Steamed basmati rice, for serving
1. Melt the butter in a 14-inch sauté pan over medium-high heat. Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute. Add the onion, chiles, ginger, and garlic and sauté, stirring occasionally, until the onion is translucent, about 3 minutes. Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3 to 4 minutes. Raise the heat to high and add the coconut milk. Simmer until the milk is reduced by half, 3 to 4 minutes.
2. Season the shrimp with 1½ teaspoons of the salt. Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.
3. Remove the pan from the heat. Season with the remaining ½ teaspoon salt, and garnish with the cilantro and chives, if desired. Serve immediately over steamed basmati rice.
4 to 6 servings
FISH EN PAPILLOTE
Prep time: 25 minutes Cook time: 12 minutes Total: 37 minutes
A meal in a pouch! It doesn’t get much simpler than this!
1½ cups thinly sliced red cabbage
1 large onion (about 12 ounces), thinly sliced
4 parsnips (about 12 ounces), cut into 1/8-inch-thick rounds
¼ cup chopped mixed soft herbs (such as parsley and tarragon)
1½ teaspoons salt
¾ teaspoon freshly ground white pepper
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
6 tablespoons olive oil
Four 6-ounce skinless fish fillets (such as red snapper or striped bass)
1. Preheat the oven to 375°F.
2. Place the cabbage, onion, parsnips, herbs, ¼ teaspoon of the salt, and 1/8 teaspoon of the white pepper in a mixing bowl and toss to combine; set aside.
3. In a small mixing bowl, whisk together the lemon juice and honey. While whisking, add the olive oil in a slow, steady stream. Season with ¼ teaspoon of the salt and 1/8 teaspoon of the white pepper. Set aside.
4. Using a paper towel, pat the fish fillets to dry them. Season each fillet on both sides with the remaining 1 teaspoon salt and ½ teaspoon white pepper.
5. Assemble the packets: Fold four 14-inch squares of aluminum foil in half, forming four rectangles. Open the rectangles, and divide the cabbage mixture evenly among them, placing it just to one side of the fold. Stir the lemon-oil mixture well, and drizzle 1 tablespoon over each portion of cabbage. Place a fish fillet on top of each, and drizzle another tablespoon over each fillet. Fold the other side of the foil over the ingredients, and then fold the edges inward two or three times to form an airtight packet that is sealed on all sides.
6. Plac
e the packets on a baking sheet, and bake until the packets are puffed and the fish is cooked through and flakes easily when touched with a fork, about 12 minutes (the cook time may vary slightly, depending on the thickness of the fillets).
7. Remove the baking sheet from the oven, and open the packets carefully (there will be a lot of steam escaping from the packet). Serve immediately.
4 servings
SWORDFISH WITH PUTTANESCA RELISH
Prep time: 15 minutes Cook time: 10 minutes Total: 25 minutes
Unlike puttanesca pasta sauce, this is more of a relish that is basically uncooked, save for a quick warming when you’re finishing the swordfish steaks in the sauté pan. The recipe uses only half of the relish that is made here; any unused puttanesca relish can be enjoyed over cooked chicken breasts, grilled fish, with pasta, or even as a topping for crostini or bruschetta. The leftover relish will keep in an airtight nonreactive container in the fridge for up to 3 days.
One and a half 14-ounce cans petite diced tomatoes, with juices
¾ cup halved pitted Kalamata olives
1½ tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons minced garlic
2 teaspoons anchovy paste or finely chopped canned anchovy fillets
2 tablespoons nonpareil capers, drained
4 tablespoons chopped fresh basil
1 teaspoon freshly ground black pepper
Four 6-ounce swordfish steaks, about 1½ inches thick, patted dry
½ teaspoon salt
2 tablespoons olive oil
1. Combine the tomatoes and their juices with the olives, extra-virgin olive oil, vinegar, garlic, anchovy paste, capers, 2 tablespoons of the basil, and ½ teaspoon of the black pepper in a medium bowl and set aside.
2. Season the swordfish steaks with the salt and the remaining ½ teaspoon black pepper. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Add the swordfish and cook for 4 minutes. Turn the steaks over and cook for an additional 4 minutes.
3. Add 2 cups of the puttanesca relish to the fish and cook for 2 minutes. Transfer the fish to a serving platter or individual plates, and spoon the warm puttanesca relish over it. Garnish with the remaining 2 tablespoons basil, and more relish if desired.
4 servings, 4 cups puttanesca relish
ROASTED SCROD WITH HERBED BREADCRUMBS
Prep time: 18 minutes Cook time: 12 minutes Total: 30 minutes
Scrod, cod, baby cod, haddock—any of these fish would work beautifully in this simple preparation, which reminds me of my New England upbringing. If you’re feeling indulgent, try drizzling the fillets with extra olive oil or melted butter just before serving.
Nonstick cooking spray
3 tablespoons unsalted butter
3 tablespoons minced shallot
½ cup fine unseasoned dry breadcrumbs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ teaspoon grated lemon zest
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
Four 6-to 8-ounce skinless young cod, scrod, or haddock fillets
1. Preheat the oven to 400°F. Lightly grease a baking sheet with nonstick cooking spray.
2. Melt the butter in a small saucepan over medium-high heat. Add the shallot and sauté until tender, 1 to 2 minutes. Transfer the shallot and butter to a medium bowl, and set aside to cool briefly.
3. Once the shallot-butter mixture has cooled slightly, add the breadcrumbs, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the lemon zest, parsley, chives, and thyme. Stir to blend. Drizzle the olive oil into the breadcrumb mixture, tossing until the mixture is moistened.
4. Pat the fillets dry with a paper towel, and season with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Place the fish on the prepared baking sheet. Top each fillet evenly with the breadcrumb mixture. Place the baking sheet in the oven and bake until the crust is golden brown and the fillets are just cooked through, 10 to 12 minutes, depending on their thickness.
4 servings
SHRIMP AND FETA, GREEK-STYLE
Prep time: 5 minutes Cook time: 25 to 30 minutes Total: 30 to 35 minutes
The test kitchen made a big splash in our office the day this dish was prepared. Folks were coming out of the woodwork like crazy! Now, I must warn you: this is a bold dish that makes no apologies. If you are sensitive to spicy foods, I would suggest using less crushed red pepper than is called for here. And do not forget the crusty bread, as it’s an absolutely essential part of this dish. It’s just what’s needed for sopping up the delicious pan juices.
½ cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
Two 14.5-ounce cans petite diced tomatoes, with juices
½ cup clam juice
2½ teaspoons chopped fresh oregano
1 teaspoon crushed red pepper
¼ cup nonpareil capers, drained
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
½ cup Pernod
8 ounces Greek feta, crumbled
1 loaf peasant bread, for serving
1. Preheat the oven to 450°F.
2. Heat the ½ cup olive oil in a large saucepan over medium-high heat. When it is hot, add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and their juices, clam juice, oregano, crushed red pepper, and capers, and cook until the sauce has thickened slightly, 4 to 6 minutes. Season to taste with salt and pepper.
3. While the tomato sauce is cooking, heat the remaining 3 tablespoons olive oil in a large sauté pan. When the oil is hot, add the shrimp and cook until they are just pink on both sides, about 2 minutes. Remove the pan from the heat, and add the Pernod. Return the pan to the heat and shake it carefully to ignite the alcohol. When the flames have died down, season the shrimp lightly with salt and pepper. Do not overcook; the shrimp should not be cooked through at this point.
4. Spoon the tomato sauce into a large casserole or individual gratin dishes. Nestle the shrimp down in the sauce, and crumble the feta evenly over the top. Bake for 10 to 12 minutes, or until the shrimp are just cooked through and the sauce is bubbly.
5. Remove from the oven and serve immediately, with pieces of crusty bread for dipping.
Note: If using an electric burner, simmer the Pernod in the pan over medium-high heat for 30 seconds.
6 servings
SALMON WITH ORANGE BUTTER SAUCE
Prep time: 8 minutes Cook time: 22 minutes Total: 30 minutes
The sauce for this simply sautéed salmon is reminiscent of some of the serious sauces found in French cuisine but don’t be fooled—the dish can be on the table in no time flat.
¾ cup freshly squeezed orange juice
One ½-inch strip of orange zest
¼ cup julienned shallots
½ bay leaf
1 teaspoon whole black peppercorns
1 clove garlic, smashed
1 sprig fresh thyme
1/3 cup dry white wine
½ cup heavy cream
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
Salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin on
2 tablespoons canola or vegetable oil
1. Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme, and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths, about 8 minutes. Add the heavy cream and cook until the liquid has reduced by half, about 4 minutes longer. Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated, 3 to 4 minutes; do not allow the sauce to boil. Strain the sauce through a fine-mesh sieve into another saucepan, pressi
ng on the solids to extract all the liquid; discard the solids. Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.)
2. Season the salmon on both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin side down, and cook until lightly browned and crisp, 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through, about 2 minutes.
3. Serve the salmon, skin side up, immediately, with the orange butter sauce spooned around the fillets.
4 servings
BAKED FLOUNDER WITH CARROTS, SPINACH, AND AN ASIAN VINAIGRETTE
Prep time: 18 minutes Cook time: 12 minutes Total: 30 minutes
My wife, Alden, loves fish and this is one of the ways we enjoy fresh fillets at home with the family. So easy, it’s just about foolproof—as long as you take care not to overcook the fish. It’s also important to use the freshest fish you can find. If flounder is unavailable or too pricey, feel free to substitute any mild, white-fleshed fish fillets, but note that if you use thick fillets, the cook time will vary accordingly.