Emeril 20-40-60 Page 14
6 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 teaspoons dark Asian sesame oil
2 teaspoons honey
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2¼ teaspoons salt
1¼ teaspoons freshly ground white pepper
8 ounces prewashed baby spinach, stemmed, and roughly chopped
2 carrots, sliced into ribbons with a vegetable peeler
1/3 cup mixed fresh parsley, cilantro, and tarragon leaves
Four 6-ounce skinless flounder fillets
1. Preheat the oven to 375°F.
2. In a medium bowl, combine the extra-virgin olive oil, lemon juice, soy sauce, sesame oil, honey, ginger, and garlic, and whisk well to combine. Season with ¼ teaspoon of the salt and ¼ teaspoon of the white pepper.
3. In a separate bowl, combine the spinach, carrots, and herbs, and drizzle with 6 tablespoons of the vinaigrette; toss well to combine. Arrange the salad in a glass or ceramic casserole or baking dish. Season the flounder on both sides with the remaining 2 teaspoons salt and 1 teaspoon pepper. Lay the fish over the salad, and drizzle 1 tablespoon of the vinaigrette over each of the fillets. Place in the oven and bake until the vegetables are wilted and the fish flakes easily when pierced with a fork, about 12 minutes.
4. Remove from the oven and serve the fish with some of the wilted vegetables.
4 servings
Poultry
BOURSIN CHEESE, SPINACH, AND PECAN–STUFFED CHICKEN BREASTS
Prep time: 26 minutes Cook time: 14 minutes Total: 40 minutes
Everybody loves stuffed chicken breasts, so make ’em happy. If you don’t have a piping bag, fill a heavy resealable plastic storage bag with the filling, snip a corner to create a diagonal opening, and squeeze.
3 tablespoons butter
4 ounces prewashed fresh spinach
8 ounces pecans, toasted and chopped (about 1 cup)
One 5.2-ounce Black Pepper Boursin cheese (or other flavor Boursin)
Six 6-to 8-ounce boneless, skinless chicken breasts
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
3 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
½ cup milk
1 egg
1 cup unseasoned dry breadcrumbs
2 tablespoons olive oil
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set it aside.
2. Melt 1 tablespoon of the butter in a small sauté pan over medium heat. Add the spinach and cook until wilted, about 2 minutes. Remove the spinach from the pan, drain all the liquid, and chop the spinach. Transfer it to a small bowl. Add the chopped pecans and the Boursin to the spinach, and stir to combine. Using a rubber spatula, transfer the mixture to a piping bag fitted with a medium tip. Set aside.
3. Lay the chicken breasts flat on a clean work surface. With a paring knife, cut a long slit in the thick side of each breast, slicing about three-fourths of the way down and 2 inches deep to form a deep pocket (be careful not to go through the other side). Stuff each breast with the filling by piping it in tightly. Secure the opening with a toothpick. Season the breasts on both sides with ½ teaspoon of the salt and the black pepper.
4. Combine the flour and 1 teaspoon of the Essence in a shallow baking dish or bowl. In a second shallow pan, combine the milk, egg, and 1 teaspoon of the Essence. In a third shallow pan, combine the breadcrumbs, remaining 1 teaspoon Essence, and remaining 1 teaspoon salt. Dredge each chicken breast first in the flour, then in the egg wash, and lastly in the breadcrumbs; set aside.
5. Heat the olive oil and the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and sauté until browned, 2 minutes on each side. Place the seared chicken breasts on the prepared baking sheet, place it in the oven, and bake until cooked through and the temperature registers 165°F on an instant-read thermometer, about 10 minutes.
6. Remove the toothpicks before serving.
6 servings
HONEY-LEMON-THYME CORNISH GAME HENS
Prep time: 15 minutes Cook time: 25 minutes Total: 40 minutes
What would this book be without a Cornish hen recipe? Gotta have one! Cornish hens are tiny enough for everybody to have their own, easily served. Having guests? Perfect.
Four 1-pound Cornish game hens
8 tablespoons (1 stick) butter
1 tablespoon plus 1 teaspoon chopped fresh thyme
Grated zest of 2 lemons
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup honey
1 tablespoon plus 1 teaspoon soy sauce
1. Position a rack in the center of the oven and preheat the oven to 500°F. Line a large baking dish with aluminum foil, and set it aside.
2. Rinse the hens well, inside and out, under cool running water. Pat them dry with paper towels.
3. Combine 4 tablespoons of the butter, the thyme, and the lemon zest in a small bowl and use a fork to blend well. Divide the mixture into 4 portions, and spread one portion under the skin covering the breast of each hen. Combine 1 teaspoon of the salt with ½ teaspoon of the black pepper, and season the cavities of the hens. Truss the hens, fold the wing tips back and tuck them under, and arrange the hens breast side up in the prepared baking dish.
4. Combine the lemon juice, honey, soy sauce, and the remaining 4 tablespoons butter in a small saucepan, and warm over low heat until heated through. Divide the honey mixture in half, and set aside one portion. Use some of the remaining portion to baste the tops of the hens well. Season the hens with the remaining 3 teaspoons salt and ½ teaspoon pepper.
5. Transfer the baking dish to the oven and cook, basting the hens with the honey mixture about every 5 minutes, until they are nicely browned, 20 to 25 minutes. If necessary, tent the hens with foil during the last few minutes of cooking to prevent over-browning.
6. When the hens reach an internal temperature of 165°F, remove the dish from the oven and let them rest for about 5 minutes. Discard the honey mixture used for basting. Use the reserved honey mixture to drizzle over the hens before serving.
Note: To check the temperature, insert an instant-read thermometer in the thickest part of the breast, avoiding any bones.
4 servings
OVEN-ROASTED CHICKEN WINGS
Prep time: 15 minutes Cook time: 20 minutes Total: 35 minutes
If you don’t want to bother with cutting the chicken wings yourself (though it only takes 5 minutes), buy little drumettes from your grocer instead. Add a little lemon juice, some herbs and spices, and roast in a smokin’ hot oven. You won’t have to clean the fryer or hide from your doctor. Need I say more?
4 pounds chicken wings, wing tips removed and discarded, separated at the joint
¼ cup freshly squeezed lemon juice
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons dried thyme
½ teaspoon cayenne pepper
4 tablespoons (½ stick) butter, melted
Your favorite sauce (such as barbecue sauce, ranch dressing, or blue cheese dressing), for serving (optional)
1. Preheat the oven to 500°F. Line a large rimmed baking sheet with aluminum foil.
2. In a large mixing bowl, combine the wings and the lemon juice and mix thoroughly. Add the pepper, garlic powder, onion powder, and salt. While crushing it between your fingers, add the thyme. Mix again, and add the cayenne and melted butter. Mix thoroughly a final time. Then transfer the wings to the prepared baking sheet, and arrange them in one layer.
3. Roast in the oven for 10 minutes. Rotate the pan and roast for 10 minutes lo
nger, until the wings are nicely browned and cooked through. Serve as is or with your favorite dipping sauce.
4 to 6 servings
CRISPY PAN-ROASTED CHICKEN WITH GARLIC-THYME BUTTER
Prep time: 5 minutes Cook time: 23 to 25 minutes Total: 28 to 30 minutes
One whole chicken, cut in half, cooks in half the time! Go figure. You will not believe how something so simple can be so good. I mean, isn’t it just chicken? Prepare to swoon.
One 3½-pound chicken, halved, with the breastbone, backbone, and first two digits (tips) of the wings removed
1 tablespoon kosher salt
1½ teaspoons freshly ground white pepper
4 teaspoons olive oil
2 tablespoons unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
1. Preheat the oven to 400°F.
2. Season the chicken halves on both sides with the salt and white pepper. Set a 12-inch cast-iron skillet over high heat, and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin side down, in the skillet. Sear until golden, about 3 minutes.
3. Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to roast, skin side up, until it is cooked through, 3 to 5 minutes.
4. While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
5. As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.
2 to 4 servings
CHICKEN CORDON BLEU
Prep time: 25 minutes Cook time: 10 minutes Total: 35 minutes
To make things even easier, these babies can be filled and breaded up to a day ahead of time and cooked later—just six minutes in the pan and four minutes in the oven! You just wait for them to get hot and melty in the center.
Four 6-ounce boneless, skinless chicken breasts (about 1½ pounds)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 to 6 slices)
4 ounces thinly sliced prosciutto or Black Forest ham
1 cup all-purpose flour
2 eggs
2 tablespoons milk
1 cup fine unseasoned dry breadcrumbs
1 tablespoon plus 2 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
3 tablespoons olive oil
1. Butterfly each chicken breast; then cut down the middle to separate the halves so that you have a total of 8 pieces of chicken. Place the chicken between two pieces of plastic wrap, and pound each piece, using a mallet or the bottom of a heavy skillet, to a thickness of about ¼ inch. Lay the 8 chicken pieces on a baking sheet, and sprinkle each side with the salt and pepper. Divide the cheese evenly among 4 of the chicken pieces. Arrange the prosciutto slices evenly over the cheese. Top each “filled” piece of chicken with one of the “unfilled” pieces, trying to tuck in any of the cheese or prosciutto that extends over the edges. Secure the chicken pieces together using toothpicks along both long edges.
2. Preheat the oven to 400°F, and line a baking sheet with parchment paper.
3. Place the flour in a shallow bowl. In another shallow pan, combine the eggs and milk with a fork. Place the breadcrumbs in a third shallow pan. Season the flour with 1 tablespoon of the Essence. Season the breadcrumbs with the remaining 2 teaspoons Essence. Dip each chicken scallop “sandwich” in the flour, and shake to remove any excess. Then dip it in the egg-milk mixture, and finally dip it in the seasoned breadcrumbs. Set the breaded chicken pieces on a plate.
4. Heat the olive oil in a 14-inch sauté pan over medium-high heat. Arrange all 4 chicken “sandwiches” in the pan and cook until nicely browned on one side, about 4 minutes. Turn the “sandwiches” over and cook for 2 minutes longer. Then transfer them to the prepared baking sheet and place in the oven. Cook for 4 minutes, or until the cheese is melted and bubbly and the chicken is just cooked through. Remove the toothpicks and serve immediately.
4 servings
TURKEY SALTIMBOCCA
Prep time: 12 minutes Cook time: 13 minutes Total: 25 minutes
Turkey cutlets are available at most groceries today—no pounding needed. That makes it easy! Once browned, the turkey is finished in the oven while you complete the sauce.
5 tablespoons olive oil
16 large fresh sage leaves
1 teaspoon salt plus more for seasoning
Eight 4-to 6-ounce turkey breast cutlets
¾ teaspoon freshly ground black pepper plus more for seasoning
8 thin slices (about 4 ounces) prosciutto
½ cup all-purpose flour
1 cup chicken stock or canned, low-sodium chicken broth
1 cup dry white wine
6 tablespoons (¾ stick) butter, cut into 3 pieces
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place a slotted spoon and a paper towel–lined plate near the stove.
2. Heat 1 tablespoon of the olive oil in an 8-inch sauté pan over medium-high heat. Fry 8 of the sage leaves, in batches if necessary, for about 10 seconds, and then quickly remove them from the pan with the slotted spoon and transfer them to the lined plate to drain. Sprinkle the leaves with a little salt, and set aside. (The leaves will be nicely green and crisp when they have cooled. This can be done a day in advance; keep the fried sage leaves in a closed container at room temperature.)
3. Lay the turkey cutlets on a clean, flat work surface. Season the cutlets on both sides with 1 teaspoon salt and ¾ teaspoon pepper. Lay one of the remaining (uncooked) sage leaves down the middle of each cutlet, and then roll each cutlet into a tight cylinder. Wrap a slice of prosciutto around each roll.
4. Place the flour in a small shallow bowl, and carefully dredge the turkey rolls in the flour. Set aside.
5. Heat the remaining 4 tablespoons olive oil in a 12-inch sauté pan over medium-high heat. Add the turkey rolls, seam side down, to the pan and brown for 2 minutes. Turn them over and continue to brown on all sides for 2 to 3 minutes longer. Transfer the turkey rolls to the prepared baking sheet (reserve the sauté pan), place it in the oven, and bake for 8 minutes or until the internal temperature registers 165°F on an instant-read thermometer.
6. While the turkey is baking, make the sauce: Add the chicken broth and white wine to the hot sauté pan over medium-high heat. Cook, scraping up any browned bits from the pan, for about 7 minutes or until the liquid is reduced to 1/3 cup. Whisk in the butter in three separate additions, and remove the sauce from the heat. Season to taste with salt and pepper.
7. Spoon 1 tablespoon of the sauce over each turkey roll, and top each with a fried sage leaf. Serve immediately.
6 to 8 servings
PANKO-CRUSTED CHICKEN TENDERS
Prep time: 15 minutes Cook time: 15 minutes Total: 30 minutes
A chicken comes with two tenders—one under each breast. In this recipe, you separate the tenders and then cut the rest of the breasts into the tender shape. If you buy chicken breasts that do not include the tender, don’t worry; just cut the breast into strips and call them all “tenders.”
2 pounds boneless, skinless chicken breasts
1¼ teaspoons salt
½ teaspoon freshly ground black pepper
4 cloves garlic
1 egg
½ cup buttermilk
¼ cup Crystal hot sauce or other Louisiana red hot sauce
2½ cups panko breadcrumbs
½ teaspoon sweet paprika
1¼ cups canola oil or other vegetable oil
1. Remove the tenders from the chicken breasts and place them in a medium-size bowl. Cut the chicken breasts into strips that are similar in size and shape to the tenders, about 1 inch wide and 4 to 5 inches long. Add the chicken strips to the bowl, season with 1 t
easpoon of the salt and the black pepper, and mix well to combine.
2. Smash the cloves of garlic with the flat side of your knife. Sprinkle the remaining ¼ teaspoon salt over the garlic, and chop and mash the garlic to form a paste. Transfer the garlic to a medium bowl and whisk in the egg, buttermilk, and hot sauce. Pour this mixture over the chicken pieces and mix well.
3. In another medium bowl or in a gallon-size resealable plastic food storage bag, combine the panko crumbs and paprika. Place half of the chicken pieces in the crumbs and toss to coat evenly. Remove the pieces from the crumbs, shake them lightly, and then transfer them to a small baking sheet or platter. Repeat with the remaining chicken. (The breaded pieces may be stacked on top of one another.)
4. Heat ¾ cup of the canola oil to 350°F in a 12-inch (or larger) sauté pan over high heat. Once the oil is hot, lightly shake loose any excess crumbs from the chicken. Add half of the chicken pieces to the oil, reduce the heat to medium, and cook until the chicken is golden on both sides and just cooked through, 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel–lined plate to drain. Increase the heat under the pan to high, add the remaining ½ cup canola oil, and when it is hot, add the remaining chicken pieces. Reduce the heat to medium and cook the chicken in the same manner. Serve hot or at room temperature.
Note: Panko breadcrumbs are most widely used in Japanese cooking. They are made from crustless bread and create a crispier coating.