Emeril 20-40-60 Page 5
The flavors of this dish are all in the title—it’s spicy, savory, and bright, and it makes me happy, happy, happy any time of the day. So easy and fast, too!
1 pound linguine
1¼ pounds large shrimp, peeled and deveined
2 teaspoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
8 tablespoons (1 stick) unsalted butter
1 tablespoon minced garlic
½ cup dry white wine
¼ cup freshly squeezed lemon juice
½ teaspoon salt, plus more for the pasta water
1/8 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper
¼ cup chopped green onion tops
2 tablespoons chopped fresh parsley
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, toss the shrimp with the Essence in a medium bowl. Place 4 tablespoons of the butter in a 14-inch skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 1½ minutes. Season the shrimp with the ½ teaspoon salt and the black pepper.
3. Drain the pasta in a colander, reserving ½ cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything is heated through and the pasta is well coated, about 1 minute.
4. Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine. Serve hot.
4 to 6 servings
Rice and Beans
KICKED-UP SHRIMP FRIED RICE
Prep time: 12 minutes Cook time: 6 minutes Total: 18 minutes
I love this so much that I usually make extra to eat the day after. Like all stir-fry dishes, it’s important that you have all your ingredients prepared and ready to go once you start cooking. Since you must cook this over high heat, take care to constantly toss or stir your ingredients so that nothing gets overcooked. If you don’t own a big wok or a skillet that is large enough to do this in one batch, do it in two; just be sure to wipe the pan clean with paper towels in between batches.
4 tablespoons peanut or vegetable oil
3 eggs, lightly beaten
Salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
½ teaspoon Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
3 green onions, white and green parts separately minced
2 teaspoons minced ginger
2 teaspoons minced garlic
3 cups cooked white rice
1 tablespoon dark Asian sesame oil
2 cups (about 12 ounces) frozen stir-fry vegetables, defrosted
2 tablespoons plus 1 teaspoon soy sauce
1. Heat 1 tablespoon of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel–lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
2. Add 1 tablespoon of the remaining peanut oil to the skillet.
3. In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside.
4. Add the remaining 2 tablespoons peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
5. Season with salt and pepper to taste, garnish with green onion tops, and serve.
4 servings
TURKEY AND WILD RICE SALAD
Prep time: 15 minutes Total: 15 minutes
Obviously this is a great choice for the fall season, when leftover holiday turkey is often found lurking in the fridge, but I’m such a fan of roast turkey that I make it year-round.
4 cups cooked wild rice mix (see Note)
2 cups diced roast turkey breast
1 cup assorted dried fruits (such as cranberry, cherry, and apricot), coarsely chopped
½ cup coarsely chopped almonds, toasted
Juice and grated zest of 1 orange
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine all of the ingredients in a large bowl, and toss well to combine. Let stand for 5 minutes, and then serve.
Note: For testing purposes we used a blend of basmati and wild rice, but any cooked rice blend or mix of cooked rices will work here. If the prepared rice has been refrigerated, however, you will need to microwave or steam it briefly to soften it slightly before combining it with the other ingredients.
8 cups, about 8 servings
AROMATIC JASMINE RICE
Prep time: 5 minutes Cook time: 15 minutes Total: 20 minutes
Bring a taste of Asia into your home with this deliciously nuanced jasmine rice. This dish would be great served alongside Stir-Fried Chicken with Cashews (20 Minutes or Less), Stir-Fried Beef and Broccoli (40 Minutes or Less), or Spicy Pork Stir-Fry with Green Beans (20 Minutes or Less).
2 cups jasmine rice
One 1-inch piece fresh ginger, peeled and halved
Grated zest of 1 lime
1½ cups unsweetened coconut milk
1½ cups chicken broth or canned, low-sodium chicken broth or water
½ teaspoon salt
1 tablespoon chopped fresh cilantro
1 tablespoon crushed peanuts, for garnish
1. Combine all the ingredients except the cilantro and peanuts in a 2-quart saucepan, and stir well to combine. Make sure the aromatics are fully submerged in the rice.
2. Place the pan over high heat and bring the liquid to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Once it reaches a boil, immediately reduce the heat to low and cover the pan. Cook for 10 minutes. Remove the pan from the heat and allow the rice to steam, covered and undisturbed, for 5 minutes.
3. Discard the ginger. Add the cilantro and gently fluff the rice with a fork. Transfer the rice to a deep serving bowl and garnish with the peanuts. Serve hot or warm.
4 to 6 servings
SPICY SAUSAGE, BEAN, AND CHEESE NACHOS
Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes
This filling snack is perfect for football season, but don’t feel that you have to wait until game time—it’s great anytime and can even form the basis of a simple supper when paired with a nice green salad.
1 pound fresh hot sausage (such as chorizo), removed from the casings and crumbled
¼ cup finely chopped green onion bottoms (reserve tops separately)
1 tablespoon chopped garlic
Two 15-ounce cans pinto or black beans, drained
¾ cup chicken stock or canned, low-sodium chicken broth or water
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt
12 ounces large (restaurant-style) tortilla chips
3 cups grated pepper Jack or sharp cheddar cheese, or a combination
¼ cup pickled jalapeño slices, or to taste
Your favorite salsa, for serving
Sour cream, for serving
1. Preheat the oven to 450°F.
2. Place a large skillet over m
edium-high heat, add the sausage, and cook until it is nicely browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer the sausage to a paper towel–lined plate to drain.
3. Add the green onion bottoms and the garlic to the fat remaining in the skillet, and cook until fragrant and soft, about 20 seconds. Add the beans, mix well, and cook until heated through, about 1 minute. Add the chicken stock, chili powder, cumin, and salt. Mash the beans with the back of a heavy wooden spoon or a potato masher until chunky-smooth.
4. Reduce the heat to medium and continue cooking until completely warmed through, 1 to 2 minutes. Remove from the heat.
5. Spread half of the tortilla chips in one even layer on a large oval ovenproof platter or in a large baking dish. Top with half of the beans, half of the sausage, half of the cheese, and half of the jalapeños. Repeat with another layer of chips, beans, sausage, cheese, and jalapeños. Bake until the cheese is melted and the mixture is hot, 2 to 3 minutes.
6. Remove from the oven, and serve garnished with chopped green onion tops, salsa, and sour cream.
4 to 6 servings
Vegetables
PAN-ROASTED ASPARAGUS WITH SHIITAKE MUSHROOMS AND CHERRY TOMATOES
Prep time: 8 minutes Cook time: 11 to 12 minutes Total: 19 to 20 minutes
Asparagus comes in all sizes and can be cooked any number of ways—and to me they are all great—but I especially love asparagus that has been quickly sautéed and then blasted in a very hot oven. In this recipe I have added shiitake mushrooms to give the dish an earthy flavor that strikes a nice balance with the sweetness of the cherry tomatoes.
3 tablespoons olive oil
1 large shallot, sliced crosswise into rings
1 pound asparagus, woody portion of stems removed
4 ounces shiitake mushrooms, wiped clean, stemmed, and quartered
2 ounces cherry or grape tomatoes, quartered
1 teaspoon fresh thyme leaves
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 400°F.
2. Heat 2 tablespoons of the olive oil in a large ovenproof sauté pan over medium-high heat. When the oil is hot, add the shallot and cook for 30 seconds. Add the asparagus and cook for 3 minutes. Push the asparagus to one side of the pan, and add the remaining 1 tablespoon olive oil and the shiitake mushrooms. Cook for 3 to 4 minutes, allowing the mushrooms to brown. Add the tomatoes and the thyme, and cook for another 2 minutes, tossing the ingredients together.
3. Transfer the pan to the oven and cook for 3 to 4 minutes, or until the asparagus is crisp-tender.
4. Transfer the asparagus mixture to a serving platter, garnish with the cheese, and serve immediately.
4 side-dish servings or 2 appetizer servings
GARLICKY BOK CHOY
Prep time: 2 minutes Cook time: 5 to 6 minutes Total: 7 to 8 minutes
If you cannot find baby bok choy in your area, feel free to substitute the same amount of regular bok choy. Regular bok choy will need to be cut into 1½-inch lengths on the diagonal and stirred occasionally while cooking.
2 tablespoons canola oil
1 teaspoon crushed red pepper
1 pound baby bok choy, split in half lengthwise
½ teaspoon salt
2 tablespoons roughly chopped garlic
¼ cup chicken or vegetable stock, or canned, low-sodium chicken or vegetable broth, or water
2 tablespoons butter
Place a 14-inch sauté pan over medium-high heat, and add the oil. When it is hot, add the crushed red pepper and cook until fragrant, about 30 seconds. Add the bok choy, cut sides down, and cook for 1 to 2 minutes. Add the salt, garlic, and chicken stock and cook for 3 minutes, until the stock is mostly reduced. Add the butter to the pan, and when it has melted, turn the bok choy so that it is evenly coated. Remove from the heat and serve immediately.
4 servings
BROILED ZUCCHINI
Prep time: 5 minutes Cook time: 15 minutes Total: 20 minutes
In this preparation, zucchini is caramelized and roasted with garlic under the broiler—delicious!
2 pounds zucchini
4 cloves garlic
¼ cup olive oil
1½ teaspoons kosher salt
1 teaspoon freshly ground white pepper
4 sprigs fresh thyme
1. Position a rack 5 or 6 inches from the broiler element and preheat the broiler.
2. Rinse the zucchini and pat it dry. Cut the zucchini in half crosswise; then cut each half lengthwise into 6 to 8 wedges. Smash the garlic cloves, and cut each clove in half.
3. Place the zucchini, garlic, and all the remaining ingredients in a large bowl, and toss well to coat.
4. Place the zucchini mixture in a 12-inch ovenproof skillet, and broil, tossing the pieces occasionally, until it is well caramelized, about 15 minutes.
5. Remove from the broiler, discard the thyme sprigs, and serve immediately.
4 to 6 servings
SAUTÉED YELLOW SQUASH WITH CARROTS AND TARRAGON
Prep time: 12 minutes Cook time: 8 minutes Total: 20 minutes
This is a beautiful, versatile side dish that can go with just about any entrée. While testing recipes, we enjoyed it with Crispy Pan-Roasted Chicken with Garlic-Thyme Butter (40 Minutes or Less)—in fact, the combination was a knockout.
2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces carrots, cut into small dice
1½ pounds large yellow squash, halved lengthwise and then sliced into ¼-inch-thick half-moons
2 tablespoons thinly sliced shallot
1½ teaspoons kosher salt
¾ teaspoon freshly ground white pepper
1 tablespoon chopped fresh tarragon
1. Set a 12-inch sauté pan over medium-high heat, and once it is hot, add the butter and olive oil. When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
2. Add the yellow squash, shallot, salt, and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture, about 6 minutes. Sprinkle with the tarragon and toss to blend. Serve hot.
4 to 6 servings
ROASTED CARROTS WITH FRESH THYME
Prep time: 5 minutes Cook time: 10 to 12 minutes Total: 15 to 17 minutes
Carrots are an inexpensive, all-purpose root vegetable that are often overlooked. This delicious dish is a cinch to prepare and is easily jazzed up with any number of additions. Feel free to experiment by using different herbs, adding a handful of raisins, or drizzling with a splash of balsamic vinegar.
2 tablespoons olive oil
1½ pounds carrots, cut diagonally into 1½-inch lengths
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 sprigs fresh thyme
2 tablespoons unsalted butter
1 tablespoon honey
1. Preheat the oven to 450°F.
2. Place a medium ovenproof sauté pan over high heat and add the olive oil. When the oil is hot, add the carrots, salt, and pepper and cook for 2 minutes on each side. Add the thyme sprigs and butter, and drizzle with the honey.
3. Transfer the pan to the oven and roast for 6 to 8 minutes, or until the carrots are golden and crisp-tender. Serve immediately.
4 servings
EMERIL’S SAUTÉED CUCUMBER WITH BASIL AND MINT
Prep time: 5 minutes Cook time: 12 minutes Total: 17 minutes
This is a great way to enjoy cucumbers—and one preparation that most folks don’t think about when thinking cucumber. Delicate and buttery, these are especially wonderful alongside sautéed fish.
2 tablespoons butter
2 tablespoons olive oil
4 cups sliced peeled, seeded cucumber
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 teaspoon salt
½ teaspoon freshly ground black pepper
1
tablespoon freshly squeezed lime juice
1. Place a large sauté pan over medium-high heat, and add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the mixture is hot and bubbly, add 2 cups of the cucumbers. Cook until the cucumbers are lightly browned on one side, 2 to 3 minutes. Toss the cucumbers and brown on the other side, another 2 minutes. Add half of the basil, half of the mint, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Transfer the cucumbers to a serving dish, and repeat the process with the remaining ingredients.
2. Drizzle the lime juice over the cucumbers, toss, and serve warm.
4 servings
GLAZED RADISHES
Prep time: 5 minutes Cook time: 15 minutes Total: 20 minutes
The end result of this unique preparation reminds me of turnips…we forget that radishes and turnips are close cousins. The pearly pink color really adds a wow factor to the dining table, too. A perfect side next to roast chicken or a simple sautéed fish fillet.
1½ pounds radishes, ends trimmed
2½ cups water
¼ cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon finely ground white pepper
4 teaspoons chopped fresh mint or tarragon