Emeril 20-40-60 Page 4
2. Toast the bread slices in a toaster to the desired color.
3. Combine the mayonnaise and basil in a small bowl, and stir to mix well.
4. Spread the mayo evenly over one side of each bread slice. Cut or break the bacon slices in half, and arrange on one half of each sandwich. Place 2 or 3 slices of tomato, 2 lettuce leaves, and about one-quarter of the avocado slices on top of the bacon on each sandwich. Top with the other half of the bread, cut the sandwiches in half, and serve immediately.
4 servings
STEAK AND CHEESE SANDWICHES
Prep time: 7 minutes Cook time: 13 minutes Total: 20 minutes
Steak and tangy blue cheese—ooohhh, how could you go wrong? So fast and yet so good—we could make Philly jealous.
1 baguette or other crusty country bread, about 24 inches long
6 tablespoons butter: 4 tablespoons melted, 2 tablespoons at room temperature
2 tablespoons olive oil
4 cups thinly sliced onions
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound top sirloin steak
¼ cup Worcestershire sauce
½ cup (about 4 ounces) grated or crumbled blue cheese
1. Preheat the oven to 400°F.
2. Cut the baguette into four 6-inch lengths. Split each piece in half horizontally, and brush the insides with the melted butter. Lay the bread, cut side up, on a baking sheet and toast in the oven until crispy, about 10 minutes. Set aside.
3. While the bread is toasting, heat the olive oil in a 14-inch skillet over medium-high heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook, stirring as needed, until the onions are nicely browned, about 10 minutes.
4. While the onions are cooking, slice the steak with a very sharp knife into 1/8-inch-thick slices (see Note). Season the steak with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
5. Increase the heat under the skillet to high, move the onions to one side of the pan, and add the softened butter. When it has melted, add the steak and cook for 2 minutes without stirring. Add the Worcestershire and ¼ cup of the blue cheese. Using tongs or a metal spatula, mix the onions, meat, and cheese together and cook for 1 minute longer. Remove from the heat.
6. Divide the steak mixture, and any accumulated pan juices, evenly among the 4 bottom portions of the toasted bread. Sprinkle with the remaining ¼ cup cheese, and cover with the toasted bread tops. Serve immediately.
Note: You may find the steak easier to slice thinly if you place it in the freezer for 10 to 15 minutes before slicing.
4 servings
PRESSED ROAST TURKEY, PESTO, AND PROVOLONE SANDWICHES
Prep time: 5 minutes Cook time: 12 to 15 minutes Total: 17 to 20 minutes
Talk about a delicious quick lunch: slices of turkey and provolone cheese sandwiched with an herbaceous pesto—yum! Try serving these with the Cream of Tomato Soup on 40 Minutes or Less for a true power meal.
8 slices ciabatta or other crusty Italian or hearty white sandwich bread
4 tablespoons prepared basil pesto
4 slices (about 4 ounces) provolone cheese
8 slices (about 8 ounces) roast turkey
1½ tablespoons extra-virgin olive oil
1. Lay the bread slices on a clean work surface, and spread 1½ teaspoons of the pesto over one side of each slice of bread. Divide the cheese evenly among the slices (depending on the size of your cheese slices, you may need to cut them in half so that you can have cheese on both sides). Divide the roast turkey slices evenly among 4 of the bread slices. Place the remaining cheese-topped slices on top of the turkey-topped slices to form 4 sandwiches. Brush the outside of each sandwich with some of the olive oil.
2. Preheat a grill pan over medium heat. When it is hot, add the sandwiches, in batches if necessary, and weight them with a sandwich press or another skillet (or other heavy object). Cook until the sandwiches are golden brown and crisp and the cheese has melted, 4 to 6 minutes per side. Remove the sandwiches, cut in half on the diagonal, and serve immediately.
Note: Though we prefer the crisp, ridged exterior you get when these sandwiches are cooked in a grill pan, they can also be cooked in a sauté pan or panini press; the cook time will vary slightly.
4 servings
PROSCIUTTO AND MOZZARELLA PANINI
Prep time: 8 minutes Cook time: 8 minutes Total: 16 minutes
This is a classic Italian panini. The texture of true Italian ciabatta really makes this sandwich special because it grills up so nice and crisp on the outside.
¼ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Eight ½-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers, drained, and torn into 1-inch-wide pieces
1. Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.
2. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette side down, to form 4 sandwiches.
3. Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately.
4 servings
OPEN-FACE TURKEY AND CHEESE SANDWICH
Prep time: 12 minutes Cook time: 7 minutes Total: 19 minutes
This unique combination of flavors is a true showstopper. Trust me on this one—and enjoy!
6 ounces soft, mild goat cheese
1 tablespoon finely chopped fresh parsley
1½ teaspoons minced garlic
¼ teaspoon grated lemon zest 1 tablespoon olive oil
8 ounces button mushrooms, wiped clean and sliced
½ teaspoon salt
5 ounces prewashed spinach, any thick stems removed
4½-inch-thick slices hearty white bread (such as sourdough), toasted
¼ cup chopped walnuts, toasted
8 thin slices tomato
8 to 10 ounces sliced roasted turkey breast
4 ounces sliced Emmenthaler or provolone cheese
1. Combine the goat cheese, parsley, ½ teaspoon of the garlic, and the lemon zest in a small bowl and mix well. Set aside.
2. Heat the olive oil in a large nonstick sauté pan over medium-high heat. When it is hot, add the mushrooms and ¼ teaspoon of the salt, and cook, stirring occasionally, until they are soft and caramelized, about 4 minutes. Move the mushrooms aside and add the spinach and the remaining ¼ teaspoon salt to the pan. Stir with the mushrooms and cook until the spinach has almost completely wilted, about 1 minute. Stir in the remaining 1 teaspoon garlic and cook for another 30 seconds. Remove the mushrooms and spinach from the pan and drain off any excess liquid. Set aside until ready to use.
3. Position a rack close to the broiler element and preheat the broiler.
4. Spread the goat cheese mixture evenly over the slices of toasted bread. Sprinkle the walnuts on top. Add 2 slices of tomato on each sandwich, and divide the turkey evenly among the sandwiches, arranging it over the tomatoes. Divide the mushroom-spinach mixture among the sandwiches, then top with the cheese.
5. Place the sandwiches on a baking sheet and broil until the cheese is melted and bubbly, about 1 minute. Serve hot.
4 servings
KICKED-UP TUNA MELTS
Prep time: 15 minutes Cook time: 4 t
o 5 minutes Total: 19 to 20 minutes
At our house, tuna melts were always on the menu when I was growing up. Add the cheese and just the right amount of heat (whether you griddle it or do a quick broil), and you’ve got comfort served on a plate. This is a classic!
Four 5-ounce cans solid white tuna packed in water, drained
¼ cup plus 1 tablespoon mayonnaise, plus more for spreading
¼ cup finely chopped red onion
1 tablespoon plus 1 teaspoon nonpareil capers, drained
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon dried oregano, crumbled between your fingers
4 slices rustic white bread or other dense white bread
8 thin slices tomato
4 ounces sliced provolone cheese
1. Position a rack about 6 inches from the broiler element and preheat the broiler.
2. Combine the tuna, mayonnaise, red onion, capers, lemon juice, pepper, salt, and oregano in a medium bowl and stir until thoroughly combined.
3. Arrange the bread slices on a baking sheet and spread additional mayonnaise over each slice. Divide the tuna salad evenly among the bread slices, then top with the tomato slices. Arrange the sliced provolone evenly over the sandwiches. Place the baking sheet under the broiler and cook until the cheese is golden and bubbly, 3 to 4 minutes. Serve hot.
4 open-face sandwiches, 2 to 4 servings
FISH TACOS WITH BLACK BEAN SALSA
Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes
Use any kind of fresh fish you like for these tacos. (Keep in mind when buying fish that a truly fresh fish should smell like the sea.) Here chunks of the lightly crusted fish combine with the flavors of lime juice, garlic, and black beans, making for a very delicious taco. Kid-friendly, for sure, but also sure to win over any adult.
One 15-ounce can black beans, rinsed and drained
¾ cup olive oil
1 jalapeño, minced (and seeded, if you prefer, for a milder salsa)
1 tablespoon freshly squeezed lime juice
1 teaspoon minced garlic
1½ teaspoons salt
2 pounds skinless firm white fish fillets (such as snapper), trimmed and cut into 3-inch pieces
½ teaspoon freshly ground black pepper
½ cup cornmeal
Eight 6-inch flour tortillas
3 cups thinly sliced or shredded romaine lettuce
4 lime wedges
½ cup sour cream
1. In a medium bowl, combine the black beans, ¼ cup of the olive oil, and the jalapeño, lime juice, garlic, and ½ teaspoon of the salt. Set aside.
2. Season the fish fillets evenly with the remaining 1 teaspoon salt and the black pepper. Dredge quickly in the cornmeal, shaking to remove any excess, and set aside.
3. Heat a 12-inch sauté pan over high heat. Toast each of the tortillas for 30 seconds on one side in the hot sauté pan. Transfer to a plate and cover loosely with a clean kitchen towel to keep warm.
4. In the same sauté pan, heat the remaining ½ cup olive oil over medium-high heat. Add half of the fish fillets, and sauté until just cooked through, about 2 minutes per side. Transfer them to paper towels to drain. Repeat with the remaining fillets.
5. To assemble the tacos, place 2 tortillas on each plate, and divide the shredded lettuce among them. Spoon the black bean mixture onto the lettuce, and divide the fish fillets among the tortillas. Squeeze the lime wedges over the fish, dollop with the sour cream, and fold the tortillas to close. Serve immediately.
4 to 6 servings
Pasta
FETTUCCINE WITH PEAS AND HAM
Prep time: 8 minutes Cook time: 12 minutes Total: 20 minutes
Vegetable group? Check. Meat group? Check. Grain group? Check. Dairy group? Check. This dish has it all, making it a great one-dish meal. Serve it with a nice green salad and some hot crusty bread. One of my all-time favorites.
½ teaspoon salt, plus more for the pasta water
1 pound fettuccine
2 teaspoons olive oil
1 cup diced onion
¼ cup thinly sliced shallot
1 tablespoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
1 teaspoon minced garlic
8 ounces ham steak, diced (about 2 cups)
1 cup frozen green peas
2 cups heavy cream
¼ cup chopped fresh parsley
½ cup grated Parmigiano-Reggiano cheese, plus more for serving (optional)
Freshly ground black pepper, for serving (optional)
1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 12 minutes.
2. While the pasta is cooking, make the sauce: In a 12-inch (or larger) sauté pan, heat the olive oil over medium-high heat. Add the onion, shallot, Essence, and the ½ teaspoon salt, and cook until the onions are translucent, about 2 minutes. Add the garlic, ham, and peas and cook for 2 minutes longer. Increase the heat to high, add the cream, and bring it to a boil. Then reduce the heat to medium and simmer until the cream thickens, about 5 minutes.
3. Drain the pasta in a colander, reserving 1 cup of the cooking water.
4. Add the drained pasta, ½ cup of the reserved cooking water, and the parsley and cheese to the sauce and cook, tossing constantly, until heated through and well combined, about 1 minute. If the mixture seems dry, add the remaining cooking water, a little at a time, as needed.
5. Remove the pan from the heat and transfer the pasta mixture to a large serving bowl or to individual bowls. Sprinkle with additional cheese and black pepper if desired.
4 to 6 servings
1 Beginning the sauce.
2 Adding the pasta.
3 Putting it all together.
ORANGE, CURRANT, AND PINE NUT COUSCOUS
Prep time: 12 minutes Cook time: 3 minutes Inactive time: 5 minutes Total: 20 minutes
This simple couscous side dish is a nice complement to many entrées—and it’s pretty, too. The bright flavors of the orange segments and currants create bites of contrasting tastes, and the toasted pine nuts add a bit of texture.
2 cups water
2 tablespoons extra-virgin olive oil
½ cup diced red onion or shallots (small dice)
½ cup diced carrots (small dice)
½ cup dried currants 1 teaspoon grated orange zest
¾ teaspoon salt
½ teaspoon freshly ground white pepper
One 10-ounce package couscous
1 orange, peeled and segmented (see 20 Minutes or Less)
¼ cup pine nuts or chopped walnuts, lightly toasted
1 tablespoon chopped fresh mint or parsley
1. Combine the water, olive oil, red onion, carrots, currants, orange zest, salt, and white pepper in a small saucepan, and bring to a boil. Cook at a slow simmer for 2 minutes to make a flavorful broth.
2. Meanwhile, place the couscous in a medium heatproof bowl.
3. Pour the hot broth over the couscous and cover with plastic wrap. Allow to steam for 5 minutes.
4. Remove the plastic wrap. Add the orange segments, pine nuts, and mint, and fluff the couscous with a fork. Serve hot.
About 4 cups, 4 servings
LINGUINE ALLA CARBONARA
Prep time: 6 minutes Cook time: 12 to 14 minutes Total: 18 to 20 minutes
This dish takes its inspiration from many wonderful meals at my friend Mario Batali’s restaurant, OTTO, in New York City. Try my quick and easy take on it—my kids go crazy for this dish.
Salt
1 pound linguine
¼ cup extra-virgin olive oil 1 tablespoon unsalted butter
6 ounces bacon, cut into ½-inch-wide pieces
1 yellow onion (6 ounces), minced 2 teaspoons minced garlic
3 large egg yolks
¾ cup finely grated Parmigiano-Reggiano cheese, at room temperature
Freshly ground black pepper, to taste
1. Bring a large pot of salted water to a boil, and cook the linguine until al dente, about 9 minutes.
2. While the pasta is cooking, assemble the remaining ingredients and make the sauce: Heat the oil and butter in a large sauté pan over medium heat. Add the bacon and cook until it is beginning to crisp, about 5 minutes. Add the onion and garlic and cook until soft, about 2 minutes. Remove the pan from the heat and set aside.
3. Drain the pasta in a colander, reserving a small amount of the cooking water, and return the pasta to the pot. Place the pot over high heat, add the bacon-onion mixture, and stir until the pasta is coated with the mixture and heated through, 1 minute.
4. Whisk the egg yolks in a small bowl and add them to the pasta, along with the grated cheese. Remove the pot from the heat and toss the pasta until it is well coated. (If needed, add a bit of the reserved cooking water to help toss the pasta.) Season with salt and pepper to taste, and serve immediately.
4 servings
EMERIL’S SHRIMP AND PASTA WITH GARLIC, LEMON, CRUSHED RED PEPPER, AND GREEN ONIONS
Prep time: 8 minutes Cook time: 12 minutes Total: 20 minutes