Emeril 20-40-60 Read online

CUCUMBER RIBBON SALAD

  Prep time: 19 minutes Total: 19 minutes

  This simple cucumber salad is equally good with or without smoked salmon.

  3 tablespoons olive oil

  3 tablespoons minced shallot

  2½ tablespoons freshly squeezed lemon juice

  2 tablespoons chopped fresh mint

  2 tablespoons chopped fresh dill

  ½ teaspoon grated lemon zest

  1 teaspoon salt

  ½ teaspoon freshly ground white pepper

  1 teaspoon superfine sugar

  3 English (seedless) cucumbers, peeled

  4 ounces smoked salmon (optional)

  1. Whisk together the olive oil, shallot, lemon juice, mint, dill, and lemon zest in a small bowl; season with the salt, white pepper, and sugar.

  2. Cut the cucumbers in half crosswise. Using a vegetable peeler, peel long strips to form ribbons, and place the ribbons in a salad bowl. Add the dressing and toss to combine.

  3. Arrange the cucumber ribbons on four salad plates. If using, tuck slices of salmon in among the ribbons, or drape them loosely over all. Serve immediately.

  4 first-course servings

  ANTIPASTO PASTA SALAD

  Prep time: 11 minutes Cook time: 8 minutes Total: 19 minutes

  Everyone who knows me knows that I’m a big fan of charcuterie of all sorts—salami, pepperoni, sausages, you name it. Here the most basic salami elevates a simple pasta salad to something more substantial. Save time by buying pre-packaged thinly sliced salami.

  2 tablespoons plus ½ teaspoon salt

  1 pound fusilli pasta 1 tablespoon minced garlic

  ¼ cup balsamic vinegar

  ½ teaspoon freshly ground black pepper

  ½ teaspoon crushed red pepper

  ½ cup extra-virgin olive oil

  ½ cup plus 2 tablespoons finely grated Pecorino Romano cheese

  ½ cup sliced pitted Kalamata olives

  ½ cup finely sliced pepperoncini

  ½ cup julienned salami slices

  2 tablespoons chopped mixed fresh herbs (such as parsley and basil)

  1. Combine the 2 tablespoons salt and 4 quarts of water in a large pot and bring to a boil over high heat. Add the pasta and cook, stirring occasionally to keep the pasta from sticking together, until just tender, 6 to 8 minutes.

  2. While the pasta is cooking, assemble the remaining ingredients and make the vinaigrette: Using the back of a wooden spoon, make a paste of the garlic and remaining ½ teaspoon salt in a large bowl. Whisk in the balsamic vinegar, black pepper, and crushed red pepper. Gradually whisk in the olive oil.

  3. Drain the pasta and rinse it under cold running water. Drain again. Transfer the pasta to a large mixing bowl and add the vinaigrette, along with the cheese, olives, pepperoncini, salami, and herbs. Toss to mix. Serve immediately, or cover and refrigerate until ready to serve (see Note) (let the salad return to room temperature before serving).

  Note: If the salad sits for any length of time before you serve it, you may need to drizzle a bit of extra vinegar and olive oil over it and toss to mix.

  4 to 6 servings

  CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD

  Prep time: 20 minutes Total: 20 minutes

  This salad should be attempted only when melons are in season—it’s a great addition to an al fresco dinner in the heat of summer. So simple, so refreshing, so satisfying. Don’t skip the prosciutto—it’s what makes this dish. Try using the best-quality prosciutto that you can find, preferably a variety from Italy or Spain. It can be pricey, but a little goes a long way here.

  ¼ cup champagne vinegar or white wine vinegar

  1 tablespoon minced shallot

  ½ teaspoon minced garlic

  ½ teaspoon Dijon mustard

  ½ teaspoon salt, plus more to taste

  ¼ teaspoon freshly ground black pepper, plus more to taste

  ½ cup vegetable oil or vegetable–olive oil blend

  1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)

  8 ounces fresh arugula, rinsed and spun dry

  ½ cup thinly sliced red onion

  1 cantaloupe, halved, seeded, peeled, and cut into thin wedges

  6 to 8 thin slices prosciutto, torn into bite-size pieces

  1. In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.

  2. In a large bowl, combine the arugula and red onion. Drizzle in ¼ cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.

  3. Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

  Note: Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.

  4 to 6 servings

  ORANGE, FENNEL, AND BLACK OLIVE SALAD

  Prep time: 13 minutes Cook time: 17 minutes Total: 20 minutes (prep and cook times overlap)

  This classic Mediterranean flavor combination is hard to beat.

  2 cups freshly squeezed orange juice

  2 medium fennel bulbs (7 ounces each)

  1 large red onion (10 ounces)

  1½ cups pitted Kalamata olives, drained

  6 large California navel oranges (12 ounces each)

  ½ teaspoon grated orange zest

  2 tablespoons red wine vinegar

  1 tablespoon minced shallot

  1 teaspoon honey

  ¼ cup extra-virgin olive oil, plus more for drizzling (optional)

  Salt and freshly ground black pepper

  1. Place the orange juice in a small saucepan and bring to a boil. Continue to cook at a simmer until reduced in volume to about ¼ cup, about 17 minutes (be careful near the end of cooking, as this can easily burn if left unattended). Allow the reduced orange juice to cool to room temperature.

  2. While the orange juice is reducing, trim off and discard the ends of the fennel bulbs, reserving a few fronds for garnish. Cut the fennel bulbs into thin crosswise slices, and place them in a salad bowl. Cut the onion into thin julienne (see 20 Minutes or Less). Pit the olives and cut them in half. Add the onion and olives to the salad bowl.

  3. Using a sharp knife, cut away the peels from the oranges, leaving no white pith. Holding them over a small bowl, segment the oranges, cutting in between the membranes to release each segment and letting them fall into the bowl (see 20 Minutes or Less). Refrigerate until you are ready to serve the salad.

  4. Transfer the cooled reduced orange juice to a mixing bowl, and add the orange zest, red wine vinegar, shallot, and honey. Whisk thoroughly to combine. Add the oil in a thin, steady stream, whisking all the time, until completely incorporated and emulsified. Season with salt and pepper to taste.

  5. Arrange the orange segments over the fennel, red onion, and olives, and drizzle with the vinaigrette. Toss gently to combine. Serve the salad garnished with some of the reserved fennel fronds, and drizzled with additional olive oil if desired.

  4 servings

  ICEBERG WEDGES WITH CHERRY TOMATO VINAIGRETTE

  Prep time: 20 minutes Total: 20 minutes

  Iceberg sometimes gets a bad rap, especially as of late, with the advent of fancy specialty lettuces and microgreens, but sometimes there is nothing like a cool, crisp wedge of iceberg with a tasty dressing. Here I’ve made it special by serving it with a simple cherry tomato vinaigrette and two of my favorite cheeses.

  1/3 cup sliced shallots

  3 tablespoons balsamic vinegar

  3 tablespoons red wine vinegar

  ¾ cup extra-virgin olive oil

  1 pint cherry tomatoes, halved 1 tablespoon chopped fresh basil

  1 tablespoon chopped fresh parsley

  1¼ teaspoons salt 1¼ teaspoons fresh
ly ground black pepper

  1 large head (about 1 pound) iceberg lettuce, cored and cut into 8 wedges

  1 cup (about 4 ounces) grated fresh mozzarella cheese

  1 cup (about 4 ounces) grated or crumbled blue cheese

  1. In a medium bowl, combine the shallots, balsamic vinegar, and red wine vinegar. While stirring with a spoon, drizzle in the extra-virgin olive oil. Add the tomatoes, basil, parsley, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Mix well to combine, and set aside.

  2. Arrange 2 wedges of iceberg against each other on each of four serving plates. Season the iceberg with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Sprinkle ¼ cup mozzarella and ¼ cup blue cheese over each plate. Then generously spoon the tomato vinaigrette over all, dividing it evenly among the salads.

  4 servings

  SALAD TROPICALE

  Prep time: 20 minutes Total: 20 minutes

  Here we have a composed salad. Instead of tossing everything together, the ingredients are arranged over the lettuce in neat, separate piles for an interesting display. This salad takes its name from the combination of hearts of palm, tomatoes, and avocados. These three tropical ingredients, combined with just about any dressing you like, make for a refreshing salad that just screams, “Take me to the islands!”

  1 large head Bibb lettuce

  ¼ teaspoon salt

  ¼ teaspoon freshly ground black pepper

  One 14-ounce jar hearts of palm, drained and cut diagonally into quarters

  2 medium-size vine-ripened tomatoes, each cut into 8 wedges

  2 firm-ripe Hass avocados, halved, seeded, and sliced

  1 cucumber, halved lengthwise and cut into ¼-inch-thick half-moons

  ¾ cup Herb Vinaigrette or Buttermilk Dressing (20 Minutes or Less)

  1. Halve and core the Bibb lettuce. Gently separate the leaves; rinse and spin dry. Divide the lettuce among four plates, arranging the leaves so as to create a bowl on each plate. Sprinkle the lettuce bowls with the salt and pepper.

  2. Divide the heart of palm pieces, tomatoes, avocados, and cucumbers evenly among the four plates, forming neat individual piles of each within the lettuce bowls. Spoon 3 generous tablespoons of vinaigrette or dressing over each salad. Serve immediately.

  4 servings

  BUTTERMILK DRESSING

  Prep time: 10 minutes Total: 10 minutes

  This creamy dressing just needs to be stirred together and that’s it. Kick it up by adding minced herbs to your liking, or add up to ¾ cup crumbled blue cheese to the basic recipe for a rich and creamy blue cheese dressing. Perfect for a crisp wedge of iceberg lettuce!

  5 tablespoons buttermilk

  ¼ cup mayonnaise

  ¼ cup sour cream

  1 tablespoon freshly squeezed lemon juice

  2 tablespoons minced green onion tops

  1 teaspoon minced garlic

  ¼ teaspoon finely grated lemon zest

  ¼ teaspoon salt

  ¼ teaspoon freshly ground white pepper

  ¼ teaspoon Emeril’s Original Essence or Creole Seasoning

  Whisk all the ingredients together in a nonreactive mixing bowl. Use immediately, or store in a covered nonreactive container in the refrigerator for up to 3 days.

  1 cup

  Creole Seasoning

  2½ tablespoons paprika

  2 tablespoons salt

  2 tablespoons garlic powder

  1 tablespoon black pepper

  1 tablespoon onion powder

  1 tablespoon cayenne pepper

  1 tablespoon dried oregano

  1 tablespoon dried thyme

  Combine all the ingredients thoroughly.

  2/3 cup

  BALSAMIC VINAIGRETTE

  Prep time: 8 minutes Total: 8 minutes

  A simple vinaigrette that is equally at home on mixed greens, grilled veggies or chicken, or pasta salads.

  5 tablespoons balsamic vinegar

  1 teaspoon Dijon mustard

  1 teaspoon sugar

  ½ teaspoon salt

  ¼ teaspoon freshly ground black pepper

  1 clove garlic, smashed

  5 tablespoons extra-virgin olive oil

  5 tablespoons olive oil

  In a nonreactive mixing bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic. While whisking, add the oils in a thin, steady stream until they are completely incorporated and the dressing is emulsified. Use immediately, or refrigerate in a covered nonreactive container for up to 1 week.

  This is best if allowed to sit for at least 10 minutes to allow the garlic to infuse. (Discard the garlic before serving.)

  About 1 cup

  RED WINE VINAIGRETTE

  Prep time: 10 minutes Total: 10 minutes

  This is a classic French-style vinaigrette. Serve it over mixed greens, poached leeks or asparagus, grilled chicken, or even poached fish.

  ¼ cup red wine vinegar

  2 tablespoons minced shallot

  1½ teaspoons Dijon mustard

  ¾ teaspoon salt

  ¼ teaspoon freshly ground black pepper

  ¾ cup canola or vegetable oil

  In a medium bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. While constantly whisking, add the oil in a thin, steady stream until it is completely incorporated and the vinaigrette is emulsified. Serve immediately, or refrigerate in a covered nonreactive container for up to 2 days.

  1 generous cup

  HERB VINAIGRETTE

  Prep time: 18 minutes Total: 18 minutes

  Use whichever herbs you like, or whichever you have on hand, to make this simple vinaigrette.

  ¼ cup white wine vinegar

  1 tablespoon minced shallot

  1 tablespoon Dijon mustard

  ½ teaspoon salt, plus more to taste

  ¼ teaspoon freshly ground black pepper, plus more to taste

  ½ cup vegetable oil (such as canola)

  2 tablespoons extra-virgin olive oil

  4 tablespoons chopped mixed fresh soft herbs (such as parsley, chives, basil, and tarragon)

  In a medium bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. While constantly whisking, add the oils in a thin, steady stream until they are completely incorporated and the dressing is emulsified. Stir in the herbs, and adjust the seasoning to taste if necessary. Serve immediately or refrigerate in a covered nonreactive container for up to 2 days.

  1 generous cup

  Sandwiches

  SAUSAGE AND PEPPER PO-BOY

  Prep time: 8 minutes Cook time: 10 to 12 minutes Total: 18 to 20 minutes

  This is my rendition of the traditional Italian sandwich, which is also popular at New York City’s street festivals—it is a favorite at the San Gennaro festival in Little Italy. I have added a New Orleans spin here by kicking the mayo up with a little Louisiana hot sauce.

  2 tablespoons olive oil

  1 red bell pepper, thinly sliced

  1 green bell pepper, thinly sliced

  2 cups sliced yellow onions

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

  1 teaspoon dried Italian herbs

  1 pound mild Italian sausage, removed from casings and crumbled

  ½ cup mayonnaise

  1 tablespoon Louisiana hot sauce or other red hot sauce

  1 loaf soft French bread, cut into four 6-inch sections, each section sliced in half horizontally

  4 ounces sliced provolone cheese

  1. In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the bell peppers, onions, Essence, and Italian herbs. Cook until the vegetables have softened, 4 to 5 minutes. Transfer the peppers and onions to a paper towel–lined plate.

  2. Add the crumbled sausage to the hot pan and cook until the meat is cooked through and lightly browned, about 5 minutes. Set aside.

  3. Preheat the broiler.

  4. In a small bowl, combine the mayonnaise
and the hot sauce.

  5. To assemble the po-boys, spread the cut sides of each piece of bread with the spicy mayonnaise. Divide the sausage evenly among the 4 bottom pieces of bread, then top evenly with the peppers and onions. Arrange the cheese slices over the filled bottom halves and over the cut side of each top portion (cut the cheese to fit as necessary).

  6. Place the sandwich halves on a baking sheet, cheese sides up, and heat under the broiler just until the cheese melts, 1 to 2 minutes. Press the sandwich halves together, and serve immediately.

  4 servings

  BACON, LETTUCE, AVOCADO, AND TOMATO SANDWICH WITH BASIL MAYO

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

  The addition of creamy avocado slices takes this simple classic up a notch and makes it even more delicious and satisfying. And the basil mayo, well, now, what’s not to love?

  16 slices thick-cut bacon

  8 slices (about ½ inch thick) brioche, challah, or other soft white bread

  ½ cup mayonnaise

  2 packed tablespoons finely chopped fresh basil

  8 to 12 thin slices ripe tomato 8 red-leaf lettuce leaves, rinsed and patted dry

  1 ripe avocado, halved, seeded, and sliced

  1. Place the bacon in a large skillet or sauté pan over medium heat, and cook until crisp, 6 to 8 minutes. Drain on paper towels while you prepare the remaining ingredients.