Emeril 20-40-60 Page 8
2. Heat 2 tablespoons of the olive oil in a 14-inch sauté pan over medium-high heat. Add the steaks and cook until nicely browned on one side, 2 minutes. Remove from the pan and set aside.
3. Add the remaining 2 tablespoons olive oil to the pan. Then add the mushrooms, green onions, and garlic and sauté until browned, about 2 minutes. Move the mushrooms to the edge of the pan and return the steaks, browned sides up, along with any accumulated juices, to the pan. Add the wine and cook for 3 minutes. Add the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Dot each steak with a pat of butter and cook for 1 minute longer.
4. Transfer the steaks to a serving platter or individual plates, and spoon the mushrooms and their juices over them. Sprinkle with chopped green onions and serve immediately.
4 servings
Desserts
EMERIL’S LATE-NIGHT PARFAITS
Prep time: 7 minutes (including 5 minutes inactive) Total: 7 minutes
The great thing about these parfaits is that they can be assembled and ready in no time. Don’t worry if you don’t have the exact ingredients called for; any type of cookie and ice cream you have on hand can work wonderfully together.
1 pint vanilla ice cream
½ cup crumbled biscotti cookies or other cookie crumbs of choice
¼ cup Frangelico or other nut-flavored liqueur
2 tablespoons roughly chopped hazelnuts or walnuts, lightly toasted
1. Remove the ice cream from the freezer and let it soften slightly, about 5 minutes at room temperature.
2. Into the bottom of four parfait or ice cream dishes, scoop about 2 tablespoons of the vanilla ice cream. Top with about ½ tablespoon of the cookie crumbs, and drizzle with 1½ teaspoons of the liqueur. Continue layering the ingredients, ending with liqueur on top.
3. Serve immediately, garnished with the chopped nuts.
4 servings
BROWN SUGAR–BAKED BANANAS
Prep time: 10 minutes Cook time: 8 minutes Total: 18 minutes
In New Orleans we have a classic dessert known as Bananas Foster. This simplified oven-baked version is every bit as good, but oh, what a walk in the park to prepare.
2 tablespoons unsalted butter
3 bananas, peeled, sliced in half lengthwise and crosswise
1/3 cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Juice of 1 orange
¼ teaspoon grated orange zest
Light rum or banana liqueur, for drizzling (optional)
Vanilla ice cream, for serving
1. Position a rack about 8 inches from the broiler element and preheat the broiler to high.
2. Butter the bottom of a flameproof 11-by 7-inch baking dish with 1 tablespoon of the butter, and arrange the banana slices in it in one even layer, cut sides down. Set aside.
3. In a small saucepan over medium-high heat, combine the remaining 1 tablespoon butter with the brown sugar, cinnamon, nutmeg, and orange juice. Cook, stirring, until the sugar begins to melt, 1 to 2 minutes. Remove from the heat and stir in the orange zest. Pour the sauce evenly over the bananas.
4. Place the baking dish under the broiler and cook, turning the bananas over midway through, until the sauce is slightly thickened and bubbly and the bananas are tender, about 6 minutes total.
5. Remove the baking dish from the broiler, and if desired, drizzle with rum. Set aside to cool briefly before serving.
6. Serve the bananas over vanilla ice cream, with some of the sauce drizzled over the top.
4 servings
CANDIED HOT FUDGE SUNDAES
Prep time: 15 minutes Cook time: 5 minutes Total: 20 minutes
Decadent and delightful…
¾ cup heavy cream
¼ cup light corn syrup
½ cup semisweet chocolate chips
2 tablespoons unsalted butter
½ teaspoon vanilla extract
3 ounces (about ¾ cup) of your favorite chocolate–peanut butter candy bar (such as Reese’s Peanut Butter Cups or Snickers bars), coarsely chopped
2 large ripe bananas, peeled and sliced Vanilla ice cream, for serving
1½ cups lightly sweetened whipped cream, for serving (optional)
Crushed roasted salted peanuts, for garnish
6 maraschino cherries, for garnish
1. Carefully heat the heavy cream and corn syrup in a small saucepan. When the mixture is hot, remove the pan from the heat, add the chocolate chips, and let sit undisturbed for about 3 minutes.
2. Whisk the cream mixture until smooth, and return the saucepan to low heat. Warm, stirring the sauce frequently, until it is heated through, 1 to 2 minutes. Add the butter in pieces, stirring until incorporated and smooth. Remove from the heat and let sit for 1 minute to cool. Then stir in the vanilla extract and chocolate candy bar pieces.
3. Divide the sliced bananas equally among six sundae glasses or ice cream dishes. Spoon the chocolate sauce over the bananas, then top with scoops of ice cream. Place a dollop of whipped cream over the top, if desired, and then sprinkle with roasted peanuts. Top each sundae with a cherry and serve immediately.
6 servings
PEANUT BUTTER–CHOCOLATE CHIP COOKIES
Prep time: 5 minutes Cook time: 10 minutes Total: 15 minutes
These are by far the easiest and best-tasting peanut butter cookies you will ever make. A perfect recipe for kids—no fuss, no muss.
1 cup creamy peanut butter
½ cup granulated sugar
½ cup packed light brown sugar
½ cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon vanilla extract
1. Position two oven racks in the center of the oven and preheat the oven to 350°F.
2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.
3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern.
4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.
About 24 cookies
MELON WITH AMARETTI COOKIE CRUMBLES
Prep time: 10 minutes Inactive time: 5 to 10 minutes Total: 15 to 20 minutes
This recipe relies on the ripeness of your fruit and is best prepared when melons are in season. Tip: If the melons you purchase are not ripe when you buy them, place them in a brown paper bag, add a banana, seal the bag, and set aside for a day or two.
1 ripe honeydew melon, halved, seeded, fruit scooped into 1-inch balls with a melon baller
1 ripe cantaloupe, halved, seeded, fruit scooped into 1-inch balls with a melon baller
½ pint fresh strawberries, hulled and quartered
¼ cup sugar, or more to taste (this will depend on the sweetness of the fruit)
3 tablespoons amaretto liqueur
½ cup crumbled amaretti cookies, shortbread, or vanilla wafer cookies
1. Combine the honeydew, cantaloupe, strawberries, sugar, and amaretto in a large mixing bowl, and toss gently but thoroughly to combine. Cover with plastic wrap and let sit for 5 to 10 minutes before serving.
2. Divide the fruit among six to eight small dessert bowls, and sprinkle the crumbled cookies evenly over the top of each dessert. Serve immediately.
6 to 8 servings
FRESH BERRIES WITH BALSAMIC DRIZZLE AND ALMOND CREAM
Prep time: 10 minutes Cook time: 5 minutes Total: 15 minutes
Balsamic vinegar and fresh fruit is classic Italian fare. Here, we reduce the balsamic vinegar to bring out its sweetness, then pair it
with fresh berries and a simple cream cheese blend for one knockout combination.
½ cup balsamic vinegar
1½ cups sour cream
½ cup plus 2 tablespoons cream cheese, at room temperature
¼ cup confectioners’ sugar
½ teaspoon almond extract
1 pound fresh strawberries, hulled and sliced or quartered
1 cup fresh raspberries
1 cup fresh blackberries or blueberries
3 tablespoons chopped almonds, lightly toasted
1. Pour the balsamic vinegar into a small saucepan and bring to a boil. Cook until reduced to ¼ cup (about half the original volume) and syrupy, about 3 minutes. Transfer to a small bowl and set aside to cool while you assemble the desserts.
2. In a mixing bowl, combine the sour cream, cream cheese, confectioners’ sugar, and almond extract. Whisk until the sugar has dissolved and the mixture is very smooth.
3. When ready to serve the dessert, divide the berries evenly among six dessert bowls. Place a generous dollop of the sour cream mixture over the berries, and then drizzle with some of the balsamic drizzle. Garnish with the almonds, and serve immediately.
6 servings
FLAMBÉED STRAWBERRY SAUCE FOR ANGEL FOOD CAKE OR ICE CREAM
Prep time: 10 minutes Cook time: 3 minutes Total: 13 minutes
Airy angel food cake is a perfect vehicle for this orange-scented strawberry sauce. There is a simple elegance to this dessert, and it is practically guilt-free. Serve the sauce over ice cream if you’re feeling more indulgent.
2 tablespoons unsalted butter
1 pound fresh strawberries, hulled and quartered
¼ cup sugar
2 tablespoons brandy
2 tablespoons orange-flavored liqueur (such as Triple Sec, Cointreau, or Grand Marnier)
4 cups store-bought angel food cake, cut into 1-inch cubes, or 2 pints vanilla ice cream
1 cup lightly sweetened whipped cream, for serving (optional)
Fresh mint leaves, for garnish
1. Set a 12-inch sauté pan over medium-high heat and add the butter. Once the butter has melted, add the strawberries and sugar and sauté, stirring often, for 1½ to 2 minutes. Remove the pan from the heat and add the brandy and liqueur. Carefully tilt the pan toward the open flame to ignite the liquor. Once lit, swirl the pan until the flames die down, 30 to 45 seconds. Alternatively, if using an electric stove, simply reduce the sauce over high heat for 45 seconds instead of flaming it. (If serving over ice cream, you may wish to allow the sauce to cool slightly before serving.)
2. Divide the cake or ice cream evenly among four small dessert bowls. Spoon the warm strawberries over the top, and garnish with the whipped cream, if desired, and mint leaves.
4 servings
40 Minutes OR LESS
SOUPS
Broccoli and Cheese Soup
Quick Red Bean Soup
Chicken and Rice Soup
Carrot Ginger Soup
Spicy Smoked Sausage, Tomato, and Mushroom Soup
Hot and Sour Soup
Potato and Leek Soup
Garden Vegetable Soup
Potato and Turkey Hot Dog Soup with Herbs
Cream of Tomato Soup
STARTERS
Shrimp and Zucchini Fritters with Roasted Red Pepper Mayo
Creamy Shrimp and Green Onion Dip
SALADS
Seared Shrimp Salad
Emeril’s Noodle Salad
Garden Vegetable Salad
Simple Croutons
Chickpea Salad with Tabbouleh
SANDWICHES
Chicken Queso Burgers
Chili-Rubbed Shrimp Wraps
Spicy Pork Wraps with Creamy Coleslaw
Chicken Patty Pockets with Minted Yogurt Sauce
Oven-Crispy French Fries with Paprika-Parmesan Salt
PASTA
Orzo “Risotto” with Tomato, Mozzarella, and Basil
Shiitakes and Bacon with Penne
Penne with Sausage and Escarole
Spaghetti with Caramelized Onions and Anchovies
Three-Cheese Baked Macaroni
Shrimp and Linguine Fra Diavolo
Penne alla Puttanesca
Beef Stroganoff with Egg Noodles
Pasta Primavera
RICE AND BEANS
Green Onion Rice Pilaf
Basic Risotto
Black Bean Cakes
Turkey and Pinto Bean Tostadas
Creamy White Beans with Sausage
VEGETABLES
Bacon Braised Green Beans
Creamed Mustard Greens
Sautéed Mushrooms with Fresh Thyme
Sesame Eggplant
Spicy Braised Greens
Buttermilk Mashed Potatoes
SEAFOOD
Indian-Inspired Shrimp with Coconut, Chiles, and Tomatoes
Fish en Papillote
Swordfish with Puttanesca Relish
Roasted Scrod with Herbed Breadcrumbs
Shrimp and Feta, Greek-Style
Salmon with Orange Butter Sauce
Baked Flounder with Carrots, Spinach, and an Asian Vinaigrette
POULTRY
Boursin Cheese, Spinach, and Pecan-Stuffed Chicken Breasts
Honey-Lemon-Thyme Cornish Game Hens
Oven-Roasted Chicken Wings
Crispy Pan-Roasted Chicken with Garlic-Thyme Butter
Chicken Cordon Bleu
Turkey Saltimbocca
Panko-Crusted Chicken Tenders
MEAT
Sloppy Joes
Country-Fried Steak with White Gravy
Sausages and Sauerkraut
Stir-Fried Beef and Broccoli
Quick and Easy Lamb Kebabs
Thin-Cut Pork Chops with Rosemary-Balsamic Glazed Shallots
DESSERTS
Kicked-Up Snickerdoodles
Skillet Corn Cake with Stewed Cherries
Soups
BROCCOLI AND CHEESE SOUP
Prep time: 20 minutes Cook time: 15 minutes Total: 35 minutes
This classic combination of flavors lends itself well to this simple, creamy soup. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too.
2 tablespoons olive oil
1½ cups thinly sliced yellow onions
1 tablespoon sliced garlic
1 teaspoon salt
¼ teaspoon cayenne pepper
5 cups chicken stock or canned, low-sodium chicken broth
4 cups broccoli florets
1½ cups (6 ounces) shredded medium sharp cheddar cheese
Simple Croutons (40 Minutes or Less), for garnish (optional)
1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.
2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
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.
1½ quarts, 4 to 6 servings
QUICK RED BEAN SOUP
Prep time: 10 minutes Cook time: 26 minutes Total: 36 minutes
This soup is inspired by one of my favorite New Orleans classics: red beans and rice. You can easily serve a bowl of this soup garnished with some cooked white rice for a heartier meal. Oh, yeah, baby, let the New Orleans in me come out!
1 tablespoon vegetable oil
6 ounces (1 cup) smoked ham or smoked sausage, finely chopped
1½ cups choppe
d yellow onions
½ cup finely chopped celery
½ cup finely chopped green bell pepper
2 bay leaves
½ teaspoon cayenne pepper
2 tablespoons minced garlic
Four 15.5-ounce cans red beans, drained
6 cups chicken stock or canned, low-sodium chicken broth
2 tablespoons chopped green onions, green and white parts, for garnish
1. Heat the vegetable oil in a Dutch oven or large pot over high heat. Add the ham, onions, celery, bell pepper, bay leaves, and cayenne, and cook until the vegetables are lightly caramelized and very tender, about 6 minutes. Add the garlic and cook, stirring, for about 30 seconds. Add the red beans and chicken stock, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 10 minutes.
2. Using a potato masher, mash some of the beans slightly to thicken the broth. Continue cooking for another 10 minutes, or until the soup has thickened and the flavors have come together.
3. Remove from the heat and discard the bay leaves. Stir in the green onions, and adjust the seasoning if necessary. Serve hot.
2 generous quarts, about 8 servings
CHICKEN AND RICE SOUP
Prep time: 15 minutes Cook time: 25 minutes Total: 40 minutes
I think most of us are reminded of our childhoods when we think of chicken and rice soup. It really can hit the spot sometimes—so simple and yet so delicious. Keep in mind that if the soup is made in advance, the rice will continue to soak up the broth as it sits. Feel free to add more broth as you like.