Emeril 20-40-60 Read online

  4 servings

  Meat

  SLOPPY JOES

  Prep time: 10 minutes Cook time: 20 minutes Total: 30 minutes

  A school cafeteria classic that takes me back…definitely an oldie but goodie! The Sloppy Joe mixture is even better if left to sit overnight, or for up to three days, in the refrigerator before serving. Or, hey, make a big batch on the weekend and freeze it in airtight containers for busy weeknight meals.

  2 tablespoons plus 2 teaspoons olive oil

  2 cups diced onions

  ½ cup diced celery (small dice)

  ½ cup diced green bell pepper (small dice)

  1 teaspoon freshly ground black pepper

  ¾ teaspoon salt

  2 teaspoons minced garlic

  1½ pounds lean ground beef (about 91% lean)

  3 tablespoons dark brown sugar

  3 tablespoons Worcestershire sauce

  2 cups tomato sauce

  1 cup beef or chicken stock or canned, low-sodium chicken broth

  2 teaspoons hot sauce (optional)

  4 to 6 hamburger buns

  1. Heat the 2 teaspoons olive oil in a 12-inch sauté pan over medium-high heat. Add the onions, celery, bell pepper, black pepper, and salt, and cook until the vegetables are soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Add the beef, breaking it up with the back of a spoon, and brown for 2 minutes. Then add the brown sugar, Worcestershire, tomato sauce, and beef broth, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, stirring as needed. Add the hot sauce if desired, and remove from the heat.

  2. While the mixture is cooking, preheat the broiler.

  3. Arrange the buns, open-faced, on a baking sheet and lightly brush the cut sides with the remaining 2 tablespoons olive oil. Broil until the buns are golden, about 3 minutes. (Alternatively, grill them in a grill pan or toast them in a skillet, oiled side down, over medium-high heat.)

  4. Generously spoon the Sloppy Joe mixture over the toasted bun bottoms. Top with the bun tops, and serve immediately (with forks).

  4 to 6 servings

  COUNTRY-FRIED STEAK WITH WHITE GRAVY

  Prep time: 10 minutes Cook time: 30 minutes Total: 40 minutes

  We’ve added bacon to this classic home-style dish, and boy, talk about kickin’ it up a notch. Serve this alongside the Buttermilk Mashed Potatoes on 40 Minutes or Less—they’re the perfect vehicle for this rich, creamy gravy and crispy fried steaks. I can taste it now!

  8 ounces sliced bacon, cut crosswise into ½-inch pieces

  1 cup plus 1½ tablespoons all-purpose flour

  3 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)

  1 large egg

  2 to 3 cups milk, as needed

  Four 6-to 8-ounce cube steaks

  1½ teaspoons salt

  1 teaspoon freshly ground black pepper

  Vegetable oil, for frying, as needed

  ½ cup minced yellow onion

  1. Cook the bacon in a 12-inch sauté pan over medium-high heat until just crisp, about 5 minutes. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat to cool in the pan.

  2. Combine the 1 cup flour with 1 teaspoon of the Essence in a shallow bowl or pan. Whisk the egg, ½ cup of the milk, and 1 teaspoon of the Essence in another shallow bowl or pan.

  3. Season the steaks all over with 1¼ teaspoons of the salt and ½ teaspoon of the black pepper. Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off, and then dredge in the flour a final time. Set the steaks aside on a tray.

  4. Pour the cooled bacon fat into a liquid measuring cup, and add enough vegetable oil to measure ½ cup total. Return the mixture to the sauté pan and heat over medium-high heat until it is hot but not smoking. Carefully add 2 of the steaks and fry until golden, 3 minutes per side. Transfer them to paper towels to drain. Add the remaining 2 steaks to the pan, dipping them in the flour one more time before frying if necessary, and cook in the same manner. Transfer the steaks to paper towels.

  5. Add the 1½ tablespoons flour to the pan and cook, whisking constantly, for 1 minute. Add the onion and cook, stirring often, until softened, about 3 minutes. Whisk in 1½ cups of the milk, the remaining 1 teaspoon Essence, the remaining ¼ teaspoon salt, and the remaining ½ teaspoon black pepper. Return the bacon to the pan and bring the gravy to a boil. Reduce the heat to medium-low and simmer for 5 to 6 minutes, until the sauce has thickened and there is no raw flour taste. Add additional milk as necessary to achieve the desired consistency.

  6. Serve the steaks with the hot gravy.

  4 servings

  SAUSAGES AND SAUERKRAUT

  Prep time: 10 minutes Cook time: 21 minutes Total: 31 minutes

  The type of beer you use here will vary the flavor. If you prefer a slightly bitter flavor to complement your sausage, use a dark or amber beer. A lighter American-style beer will lend a sweeter flavor. Make it with what you like. Make it with what you have! And if you’re out of beer, hey, use either more stock or apple cider.

  One 28-ounce jar sauerkraut, drained

  4 ounces sliced apple-cured bacon, cut crosswise into ½-inch pieces

  1½ medium yellow onions, sliced (about 2 cups)

  1 tablespoon unsalted butter

  1½ pounds kielbasa or other smoked sausage, cut into 3-inch lengths, casing scored lightly on two sides

  2 tablespoons minced garlic

  4 fresh thyme sprigs

  2 bay leaves

  ½ teaspoon coarsely ground black pepper

  1 cup chicken stock or canned, low-sodium chicken broth

  1 cup beer

  1. Place the sauerkraut in a colander and rinse it briefly to remove some of the salt from the brine (don’t rinse it too much, or you will lose a lot of the flavor). (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid, and set aside.

  2. Cook the bacon in a large nonreactive skillet or Dutch oven over medium heat for 5 minutes until the fat is rendered. Add the onions and cook for 2 minutes longer. Move the bacon and onions to the side of the skillet and increase the heat to medium-high. Add the butter, and when it has melted, add the sausage. Cook, turning occasionally, until it is browned on both sides and the scores are beginning to open up a bit, 1 to 2 minutes per side.

  3. Add the garlic, thyme sprigs, bay leaves, and pepper to the skillet and cook, stirring, for 30 seconds. Add the drained sauerkraut. Toss to combine, scraping up the brown bits that have accumulated in the pan. Add the chicken stock and beer, and bring to a boil. Cover, reduce the heat to a simmer, and cook for 10 minutes.

  4. Remove the bay leaves and serve hot.

  4 servings

  STIR-FRIED BEEF AND BROCCOLI

  Prep time: 15 minutes Cook time: 12 minutes Total: 27 minutes

  Once you’ve assembled the ingredients, this dish goes together like one-two-three. You’ll find it easiest to slice the beef in thin strips if it has been partially frozen. And, hey, if you have one very large wok or skillet, this can be done in one batch, cutting the cook time in half. How do you like that!

  ¼ cup soy sauce

  2 tablespoons minced garlic

  4 teaspoons grated fresh ginger

  4 teaspoons Chinese black vinegar or balsamic vinegar

  3 teaspoons hoisin sauce

  3 teaspoons honey

  1½ teaspoons crushed red pepper

  2 tablespoons cornstarch

  4 tablespoons peanut oil

  1 large head broccoli, cut into florets

  2 pounds beef sirloin steak, thinly sliced across the grain

  Steamed white rice, for serving

  1. Combine the soy sauce, garlic, ginger, vinegar, hoisin sauce, honey, crushed red pepper, and cornstarch in a small bowl. Mix well, and set aside.

  2. Heat a wok or a large skillet over high heat. When it is hot, add 2 tablespoons of the peanu
t oil and half of the broccoli and cook, shaking the work and stirring frequently, until the broccoli begins to soften, 2 to 3 minutes. Add half of the beef and cook, stirring, for 1 to 2 minutes. Add half of the sauce and stir to evenly coat. Cook until the sauce thickens and the broccoli is crisp-tender, about 1 minute.

  3. Transfer to a serving platter and keep warm while you repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

  4 to 6 servings

  QUICK AND EASY LAMB KEBABS

  Prep time: 15 minutes Cook time: 6 to 8 minutes Total: 21 to 23 minutes

  If you have the time, these simple kebabs can benefit from longer marinating. Why not prep the meat and marinade, set it aside to marinate overnight in the refrigerator, and then pull it out of the fridge the next day and make the kebabs? If you’re like me and love a good sauce, these kebabs would be great served with Minted Yogurt Sauce (40 Minutes or Less).

  ¼ cup plus 1 tablespoon olive oil

  2 tablespoons chopped fresh rosemary

  2 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)

  1½ pounds boneless lamb (such as leg), cut into 1-inch cubes

  2 green bell peppers, cut into 1-inch squares

  2 onions, cut into 1-inch pieces

  8 large white mushrooms, wiped clean, stems trimmed

  8 large cherry tomatoes

  Salt and freshly ground black pepper

  1. Combine the ¼ cup olive oil, rosemary, and Essence in a small bowl. Place the lamb in the bowl and let it marinate while you assemble the remaining ingredients, at least 10 minutes.

  2. Arrange the lamb, alternating with the vegetables, on eight 8-inch metal skewers and place them on a large baking sheet. Brush the vegetables with the remaining 1 tablespoon olive oil, and season the skewers on all sides with salt and pepper to taste.

  3. Position a rack about 6 inches from the broiler element, and preheat the broiler.

  4. Broil the kebabs, turning them once midway, until the meat is well browned, 6 to 8 minutes for medium-rare. Serve hot.

  4 servings

  THIN-CUT PORK CHOPS WITH ROSEMARY-BALSAMIC GLAZED SHALLOTS

  Prep time: 10 minutes Cook time: 15 to 17 minutes Total: 25 to 27 minutes

  These quickly seared pork chops are out-of-the-box good when paired with the simple pan sauce. Serve with hot white rice or buttered noodles and a simple vegetable for a complete meal.

  Four 6-ounce center-cut pork chops

  2 teaspoons kosher salt

  1 teaspoon freshly ground white pepper

  2 tablespoons Wondra flour (see Note, 20 Minutes or Less)

  2 tablespoons olive oil

  1 tablespoon unsalted butter

  1 cup thinly sliced shallots

  1 teaspoon minced garlic

  ½ teaspoon chopped fresh rosemary

  ½ cup balsamic vinegar

  1½ cups chicken stock or canned, low-sodium chicken broth

  1. Season the pork chops on both sides with the salt and white pepper. Dust each pork chop lightly with the Wondra, and set aside.

  2. Set a 12-inch cast-iron skillet over medium-high heat, and add the olive oil and butter. When it is hot, place the pork chops in the skillet and sear for 2 minutes per side. Remove the chops from the skillet and set them aside. Add the shallots to the skillet and cook, stirring often, until lightly caramelized, about 2 minutes. Add the garlic and rosemary and cook until fragrant, about 30 seconds.

  3. Add the balsamic vinegar and deglaze the skillet. When the vinegar has nearly evaporated (about 1½ minutes), add the chicken stock. Increase the heat to high, and return the pork chops to the skillet. Baste the pork chops with the stock and cook until the liquid has reduced to a sauce consistency, 6 to 8 minutes.

  4. Remove from the heat, and serve hot.

  4 servings

  Desserts

  KICKED-UP SNICKERDOODLES

  Prep time: 25 minutes Cook time: 14 minutes Total: 39 minutes

  Everyone loves snickerdoodles! We’ve sneaked in a bit of cayenne pepper for a surprising little kick.

  2¾ cups all-purpose flour

  1 teaspoon baking soda

  ½ teaspoon salt

  ½ cup solid vegetable shortening, at room temperature

  8 tablespoons (1 stick) unsalted butter, at room temperature

  1½ cups plus 5 tablespoons sugar

  2 large eggs

  1 tablespoon ground cinnamon

  ¼ teaspoon cayenne pepper

  1. Preheat the oven to 350°F.

  2. Sift the flour, baking soda, and salt together into a bowl and set aside.

  3. In a separate medium mixing bowl, using a handheld or standing electric mixer, combine the shortening and butter and beat until smooth. Add 1½ cups plus 2 tablespoons of the sugar, and continue beating until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the sifted flour mixture and mix until the dough just comes together.

  4. Combine the remaining 3 tablespoons sugar with the cinnamon and cayenne in a small bowl.

  5. Divide the dough into 1½-tablespoon portions and roll them between your hands to form 1½-inch balls. Roll the balls in the spiced sugar. Then divide them evenly among two unlined cookie sheets, spacing them about 1 inch apart. Flatten the balls into ½-inch-thick disks.

  6. Bake, rotating the sheets back to front midway, until the edges of the cookies are golden brown, 12 to 14 minutes. Let the cookies cool on the baking sheets on wire racks.

  About 30 cookies

  SKILLET CORN CAKE WITH STEWED CHERRIES

  Prep time: 15 minutes Cook time: 25 minutes Total: 40 minutes

  To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.

  1 cup all-purpose flour

  1 teaspoon baking powder

  ¾ teaspoon salt

  6 tablespoons yellow cornmeal

  2 large eggs

  1 large egg yolk

  2/3 cup milk

  ½ cup olive oil

  2 teaspoons grated lemon zest

  1½ cups sugar

  2 tablespoons unsalted butter

  Two 10-ounce bags frozen pitted cherries

  ¼ cup freshly squeezed lemon juice

  1. Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.

  2. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.

  3. In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add ¾ cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.

  4. Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.

  5. While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining ¾ cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.

  6. Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

  8 servings

  60 Minutes OR LESS

  SOUPS

  Emeril’s New-Style Caldo Verde

  Shrimp and Corn Chowder

  STARTERS

  Caramelized Onion and Goat Cheese Tart

  PASTA

  Better Than Mama’s Chili-Mac

  RICE AND BEANS

  Chicken and Mushroom Risotto

  Portuguese Rice with Tuna

  Chili-Beans

  SEAFOOD

>   Seared Salmon with Lentils

  Roasted Whole Red Snapper with Orange, Rosemary, and Kalamata Olives

  Brazilian Fish Stew

  Shrimp Étouffée

  POULTRY

  Roast Turkey Breast with Bacon and Sage

  Roast Chicken with Shallot-Garlic Butter

  MEAT

  Pork Loin with Apples and Prunes

  Grilled Marinated Pork Tenderloins with an Orange-Apricot Glaze

  DESSERTS

  Peach-Blueberry Crisp

  60 MINUTES +

  Braised Chicken Thighs

  Spinach and Mushroom Lasagna

  Simple Turkey Meatloaf

  Soups

  EMERIL’S NEW-STYLE CALDO VERDE

  Prep time: 15 minutes Cook time: 45 minutes Total: 60 minutes

  If I had to choose one dish to represent my childhood, it would be this. I call this version “new-style” because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version. Ines, my Portuguese friend back home, would be proud. Serve this with crusty bread alongside.

  2 tablespoons olive oil

  1½ cups finely chopped yellow onions

  1 tablespoon minced garlic

  2 pounds Idaho potatoes, peeled and cut into ½-inch cubes