Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [11]
3. Add the remaining 1 tablespoon olive oil to the sauté pan. Add the red onion and the red and green peppers and cook over medium-high heat for 3 to 4 minutes, or until the vegetables are tender. Add the black beans, corn, tomatoes, green onion, lime juice, jalapeño, garlic, and remaining ½ teaspoon chili powder and ¼ teaspoon cumin and continue to cook over medium-high heat for 10 minutes, stirring occasionally. Season with the remaining 1 teaspoon salt.
4. Return the steaks along with any juices to the pan and cook until just heated through, 4 to 5 minutes.
5. To serve, transfer the steaks from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay the steak slices over the relish, and garnish with sour cream, avocado, and cilantro. Serve with a basket of warm corn tortillas.
4 servings
Note: Ancho powder is made from ground ancho chiles, which are dried poblano peppers. It is a dark, smoky-flavored powder with a rich taste but little heat and is commonly used in traditional Mexican cuisine. It can be found in the international aisle at your local grocer, in Latin markets, or online.
SPAGHETTI WITH CLAMS
This dish reminds me of my childhood in Fall River, Massachusetts. Spaghetti and clams was a staple in my house growing up. Along the East Coast, clams are plentiful and inexpensive. If you’re lucky enough to find fresh clams, this simple preparation really showcases their wonderful briny flavor.
1 pound spaghetti, cooked in salted water until al dente and drained
¼ cup olive oil
3 tablespoons unsalted butter
2 tablespoons sliced garlic
½ teaspoon crushed red pepper
2 pounds small clams, such as manila, cockles, or littlenecks, scrubbed and purged in salted water, any open or broken clams discarded (see Note)
2/3 cup dry white wine
Juice of ½ lemon
¾ teaspoon salt
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
1. Toss the cooked spaghetti with 1 tablespoon of the olive oil and set aside.
2. Heat a 14-inch skillet over medium-high heat. Add the butter and the remaining 3 tablespoons olive oil to the pan. Once the butter has melted, add the garlic and crushed red pepper and cook, stirring, until the garlic is lightly toasted, 2 to 3 minutes. Add the clams, wine, lemon juice, and salt and cover the pan. Cook, shaking the pan occasionally, until the clams begin to open, 3 to 4 minutes. Remove the lid and add the reserved pasta and the parsley. Cook, stirring, until the pasta is warmed through, 1 to 2 minutes.
3. Divide the pasta among four large, shallow bowls and serve hot, garnished with lemon wedges.
Note: Clams live buried in the sandy bottom of the ocean floor. They accumulate grit, sand, and dirt because they do not fully close their shells. Live clams need to be purged of the sand and grit prior to cooking. To purge clams, they must be submerged in a saltwater solution of 1/3 cup salt mixed with 1 gallon water for 30 minutes, after which the water should be changed. This should be repeated two or three times. Alternatively, the clams can be left in a large amount of water overnight.
4 servings
“BLT” RISOTTO
The classic combination of bacon, lettuce, and tomato is a natural fit for a simple, creamy risotto. This quick dish is a meal in itself and, once the prep work is done, can be on the table in next to no time.
6 cups chicken stock or canned low-sodium chicken broth
6 ounces thick-cut bacon, diced
1 cup chopped yellow onion
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon minced garlic
1½ teaspoons chopped fresh thyme leaves
1½ cups Arborio or Carnaroli rice
¾ cup dry white wine
1 pound vine-ripened tomatoes, cored, seeded, and diced (about 1½ cups)