Emeril 20-40-60 Read online

  4. Puree the soup using an immersion blender or in two batches using a blender (see Note). Serve immediately with a dollop of the lemony sour cream.

  Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

  About 1½ quarts, 4 to 6 servings

  Starters

  SHRIMP AND CHORIZO TAPAS

  Prep time: 7 minutes Cook time: 13 minutes Total: 20 minutes

  Impress your guests with this unique combination of spicy chorizo and sweet shrimp…so simple and tasty! The trick is to use the best chorizo sausage you can find, the freshest shrimp available, and a good-quality olive oil.

  1 tablespoon plus ¼ cup Spanish olive oil

  1 pound firm (smoked) chorizo, cut on the diagonal into ½-inch-thick slices

  1½ cups thinly sliced onions

  1 tablespoon minced garlic

  ½ cup dry (fino) sherry

  1½ pounds medium shrimp, peeled and deveined

  1 tablespoon Spanish paprika

  1 teaspoon salt

  ½ teaspoon freshly ground black pepper

  3 tablespoons freshly squeezed lemon juice

  2 tablespoons minced fresh parsley Crusty bread, for serving

  1. Place a large skillet over medium-high heat, and add the 1 tablespoon olive oil. When it is hot, add the sliced chorizo and sauté, turning as necessary, until it begins to brown around the edges on both sides, 4 to 6 minutes. Add the onions and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add ¼ cup of the sherry and cook for 1 minute.

  2. Add the shrimp, paprika, salt, and pepper and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Add the remaining ¼ cup sherry, the remaining ¼ cup olive oil, and the lemon juice and parsley; stir to combine. When heated through, remove from the heat.

  3. Serve immediately on small plates, with any accumulated cooking juices spooned over the top. Pass the bread at the table.

  6 to 8 servings

  HERBED OLIVES

  Prep time: 8 minutes Total: 8 minutes

  If you buy olives that are already marinated, make them special by adding the fennel, thyme, rosemary, and orange peel. Or marinate plain olives as outlined below. A perfect starter or snack any time of the day!

  1 pound assorted olives, such as

  Kalamata, Cerignola, Greek, Gaeta, and/or Niçoise, drained

  1½ cups olive oil

  1 onion, julienned (see Note)

  4 cloves garlic, thinly sliced

  4 bay leaves, torn into pieces

  1 teaspoon fennel seeds

  2 sprigs fresh thyme

  1 sprig fresh rosemary

  3-inch-long strip of orange peel, julienned

  12 coriander seeds

  ¼ teaspoon crushed red pepper, or to taste

  1. Combine all the ingredients in a large bowl, and stir well. Serve immediately, or marinate overnight before serving.

  2. Transfer any leftovers to glass jars with lids, and refrigerate for up to 2 weeks. (Allow to return to room temperature before serving.)

  Notes: Don’t discard the remaining olive oil after the olives are gone—it is delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.

  “Julienned” means cut into thin strips about the size of matchsticks.

  About 1 quart

  ROASTED RED PEPPER HUMMUS

  Prep time: 18 minutes Total: 18 minutes

  I absolutely love hummus, and what a spin on the classic—adding roasted red peppers, crushed red pepper, and cumin. We suggest serving this with bread or chips, but it also works well as a dip with crudités or even as a spread for sandwiches!

  Two 15-ounce cans chickpeas, drained

  ¾ cup (about 6 ounces) jarred roasted red peppers, drained and coarsely chopped

  3 large cloves garlic

  1½ teaspoons salt, plus more to taste

  ½ teaspoon crushed red pepper

  ½ cup tahini

  ½ cup water

  4 to 6 tablespoons freshly squeezed lemon juice, plus more for drizzling

  4 to 6 tablespoons olive oil, plus more for drizzling

  1/8 teaspoon cayenne pepper

  1/8 teaspoon ground cumin

  1 teaspoon chopped fresh parsley

  ¼ teaspoon sweet paprika

  Pita bread or pita chips, for serving

  1. Place the chickpeas and chopped roasted red pepper in the bowl of a food processor.

  2. On a cutting board, use the side of a knife to mash the garlic cloves with ¼ teaspoon of the salt, forming a smooth paste. Add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 4 tablespoons of the olive oil, the remaining 1¼ teaspoons salt, cayenne, and cumin. Process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasoning by adding more salt, lemon juice, and / or olive oil as needed.

  3. Transfer the hummus to a wide, shallow bowl for serving. Drizzle with lemon juice and olive oil, and sprinkle with the parsley and paprika. Serve with pita bread wedges or chips.

  Note: If you prefer a traditional plain hummus, simply omit the roasted red peppers and decrease the garlic to 2 cloves.

  3 cups

  BALSAMIC-MARINATED CREMINI MUSHROOMS

  Prep time: 18 minutes Total: 18 minutes

  Did you know that cremini mushrooms are the little baby siblings of the portobello mushroom? The addition of Italian herbs and grated pecorino makes this really yummy.

  ¼ cup balsamic vinegar

  2 teaspoons minced garlic

  1½ teaspoons dried Italian herbs, crushed with your fingers

  1 teaspoon salt

  ¼ teaspoon freshly ground black pepper

  ¾ cup extra-virgin olive oil

  2 pounds cremini mushrooms, wiped clean, stemmed, and quartered

  ¼ cup finely grated Pecorino Romano cheese

  1. In a small bowl, whisk together the balsamic vinegar, garlic, Italian herbs, salt, and pepper. Gradually add the olive oil, whisking constantly.

  2. In a large bowl, combine the mushrooms and marinade, and toss to coat evenly. Cover and refrigerate until ready to serve, up to 24 hours.

  3. Return to room temperature before serving, and garnish with the cheese. Serve with toothpicks or on small plates with forks.

  About 1 quart

  BRUSCHETTA

  Prep time: 12 minutes Cook time: 4 minutes Total: 16 minutes

  A simple Italian delight: slices of crusty bread topped with diced fresh tomatoes that have been tossed with olive oil, herbs, garlic, and salt. Wait until the tomatoes are in their peak season for the best flavor. Try this as a starter to any quick meal. Be sure to use a timer when toasting the bread slices—these toast really fast!

  1 pound medium-ripe tomatoes, cored and cut into ½-inch dice

  ½ cup thinly sliced fresh basil

  ¾ teaspoon fine sea salt

  ½ teaspoon freshly ground black pepper

  6 tablespoons extra-virgin olive oil

  1 teaspoon minced garlic

  Thirty ½-inch-thick slices Italian or French bread (as crusty as you can find)

  1. Position a rack as close as possible to the broiler element and preheat the broiler.

  2. In a small serving bowl, combine the tomatoes, basil, sea salt, pepper, and 3 tablespoons of the olive oil. Set aside.

  3. In another small bowl, combine the garlic and the remaining 3 tablespoons olive oil.

  4. Lay the slices of bread on a baking sheet. Broil on both sides until golden and crispy, about 1½ minutes per side. Remove from the oven and brush the tops of the slices with the garlic oil. Return the baking sheet to the broiler for 30 seconds. Transfer the toast slices to a large platter and serve immediately, with the tomato mixture alongside for
guests to spoon over the toasts.

  6 to 8 servings

  MOZZARELLA AND TOMATO BITES WITH KALAMATA OLIVE DRIZZLE

  Prep time: 20 minutes Total: 20 minutes

  This dish makes a gorgeous presentation: the contrasting colors of the bright red cherry tomatoes, green basil, and white mozzarella skewered together will make your guests feel that you put in a lot of effort to impress them (but it’s pretty easy to put together, and I won’t tell if you don’t). Drizzle the olive mixture on top and, oh, baby, your guests will be screaming for the next course!

  20 to 25 small grape or cherry tomatoes, halved

  40 to 50 small fresh basil leaves

  8 ounces ciliegine (see Note), drained and patted dry, halved

  ¼ cup chopped pitted Kalamata olives

  ½ cup extra-virgin olive oil

  ¼ teaspoon minced garlic

  ¼ teaspoon crushed red pepper

  2 tablespoons minced fresh oregano or marjoram

  ¼ teaspoon salt

  Kosher salt, for garnish

  1. Using small decorative cocktail skewers or bamboo toothpicks, skewer 1 tomato half, 1 basil leaf, and 1 ciliegine half onto each skewer, kebab-fashion, with the basil leaf sandwiched between the mozzarella and tomato halves and the cut sides of the tomato and mozzarella facing each other. Repeat until you have used all of the ciliegine halves. You should have about 42 filled skewers. Arrange on a small serving platter and set aside.

  2. In the bowl of a blender or food processor, combine the olives, olive oil, garlic, crushed red pepper, oregano, and salt, and process until smooth. Drizzle the olive mixture over the tomato-mozzarella skewers. Sprinkle the entire platter with kosher salt, and serve immediately.

  Note: Ciliegine are cherry-size balls of fresh mozzarella, available at upscale Italian markets and some gourmet grocery stores. If these are unavailable in your area, simply substitute 1-inch cubes of fresh mozzarella.

  About 42 hors d’oeuvres

  Salads and Dressings

  EMERIL’S SALAD

  Prep time: 8 minutes Total: 8 minutes

  This is a simplified version of the signature salad served at Emeril’s Restaurant in New Orleans. It’s been on the menu since day one. Try it and you’ll see why folks keep asking for it after all these years.

  8 cups (about 4 ounces) loosely packed assorted baby salad greens

  ½ cup (about 3 ounces) grated pepper Jack cheese

  ¼ teaspoon chopped fresh rosemary

  ¼ teaspoon chopped fresh thyme

  ¼ cup (about 2 ounces) whole oil-packed sundried tomatoes, drained and julienned 2 tablespoons balsamic vinegar

  2 tablespoons extra-virgin olive oil

  Salt and freshly ground black pepper

  Simple Croutons (40 Minutes or Less) or store-bought croutons, for serving (optional)

  4 tablespoons alfalfa sprouts or broccoli sprouts

  1. To assemble the salad, place the greens, cheese, and chopped herbs in a large mixing bowl. Add the julienned sundried tomatoes. Drizzle the balsamic vinegar and extra-virgin olive oil over the salad, and season with salt and pepper to taste. Toss to coat well.

  2. Divide the salad equally among four salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.

  4 servings

  REAL CAESAR SALAD

  Prep time: 15 minutes Total: 15 minutes

  I bet you never dreamed that this classic salad could be on your table in less than 20 minutes!

  1 egg

  3 large canned anchovy fillets

  2 cloves garlic

  2 tablespoons freshly squeezed lemon juice

  1½ teaspoons whole-grain mustard

  ¾ cup olive oil

  ¼ cup extra-virgin olive oil

  ¾ cup (about 2 ounces) grated Parmigiano-Reggiano cheese

  1/8 teaspoon Tabasco sauce

  ¼ teaspoon Worcestershire sauce 1 teaspoon salt

  1 teaspoon freshly ground black pepper

  3 romaine hearts (one 12-ounce bag), cut into 1-inch pieces, rinsed and spun dry

  2 cups Simple Croutons (40 Minutes or Less) or store-bought croutons

  1. Place the egg, anchovies, garlic, lemon juice, and mustard in the bowl of a food processor and process until smooth, about 1 minute. While the machine is running, slowly drizzle in the olive oil and the extra-virgin olive oil until completely incorporated, smooth, and thick.

  2. Stop processing and add ¼ cup of the cheese, the Tabasco, the Worcestershire, ¾ teaspoon of the salt, and ¾ teaspoon of the pepper. Pulse to combine.

  3. Transfer the Caesar dressing to a small container. (Covered, it will keep in the refrigerator for up to 1 week.)

  4. In a large mixing bowl, combine the lettuce, the remaining ½ cup cheese, remaining ¼ teaspoon salt, remaining ¼ teaspoon black pepper, and the croutons. Toss to combine. Add ½ cup plus 2 tablespoons of the dressing, and toss again. Serve immediately.

  Note: We advise using caution when consuming raw egg products; children or other individuals with compromised immune systems should take care due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend using only fresh, properly refrigerated, clean grade A or AA eggs with intact shells.

  4 servings (1¾ cups dressing)

  SPINACH SALAD WITH BACON AND FRIED EGGS

  Prep time: 10 minutes Cook time: 9 minutes Total: 19 minutes

  Bacon, eggs, and spinach. Oh, baby. What a classic combination, what a simple way to get dinner on the table in no time.

  10 ounces thick-sliced bacon, cut into ½-inch-wide pieces

  1 tablespoon olive oil

  4 large eggs

  ¼ cup minced shallots

  4 tablespoons red wine vinegar

  ½ teaspoon salt, plus more to taste

  ¼ teaspoon freshly ground black pepper, plus more to taste

  One 10-ounce bag prewashed spinach, any thick stems removed

  1. Set a 10-inch sauté pan over medium heat and add the bacon. Cook, stirring often, until most of the fat has been rendered and the bacon is crisp, 7 to 8 minutes.

  2. During the last few minutes the bacon is cooking, heat the oil over medium heat in another large nonstick sauté pan. Add the eggs and cook until the white is firm and the yolk is cooked to your liking, about 1 minute for a runny yolk and longer for a firmer yolk. Set the pan aside and keep warm.

  3. Use a slotted spoon to transfer the bacon pieces to a paper towel–lined plate. Add the shallots to the pan and sauté until fragrant and soft, about 1 minute. Add the red wine vinegar, salt, and pepper. Stir to combine and then remove from the heat.

  4. Place the spinach in a large bowl, and working quickly, add about half of the hot vinaigrette from the pan. Toss carefully.

  5. Divide the spinach equally among four serving plates. Arrange an egg on top of each mound of spinach, season with salt and black pepper, and sprinkle with the crisp bacon. Drizzle with additional vinaigrette if desired, and serve immediately.

  4 servings

  ORANGE, WALNUT, AND GOAT CHEESE SALAD

  Prep time: 19 minutes Total: 19 minutes

  There is something immensely satisfying about the combination of simple greens, toasted nuts, fresh oranges, and goat cheese. If you like, add thin slices of grilled or broiled chicken breast to this salad for a complete meal.

  ½ cup roughly chopped walnuts 2 medium oranges

  8 ounces mesclun salad greens or spring greens mix

  2 shallots, cut into thin rings (about 1/3 cup)

  5 tablespoons olive oil 2 tablespoons balsamic vinegar

  ¼ teaspoon salt, plus more to taste

  1/8 teaspoon freshly ground black pepper, plus more to taste

  1/8 teaspoon sugar

  3 ounces soft, mild goat cheese, crumbled

  1. Preheat the oven to 350°F.

  2. Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes
. Set aside until cooled slightly.

  3. Cut away the peels from the oranges, leaving no white pith. Holding them over a small bowl, segment the oranges, catching any juices (see 20 Minutes or Less).

  4. In a large bowl, combine the greens, orange segments, and shallot rings.

  5. In a small bowl, combine the oil, vinegar, salt, pepper, sugar, and 2 tablespoons of the reserved orange juice. Whisk to combine. Taste, and adjust the seasoning if necessary. Drizzle the dressing over the salad, tossing to coat it evenly. Add the goat cheese and chopped walnuts, and toss gently to combine. Season lightly with salt and pepper if desired, and serve immediately.

  4 to 6 servings

  1 Using a sharp knife, cut away the peel from the orange on all sides, leaving the orange completely free of any white pith. Working over a small bowl, segment the orange by cutting in between the membranes on both sides of each segment.

  2 Use the edge of the knife to help release the segments into the bowl.

  3 Repeat until the orange is completely segmented. Squeeze the membranes over the bowl to release any remaining juices.