Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [13]
4 servings
LINGUINE WITH ARTICHOKES, SHRIMP, AND MASCARPONE
This dish is redolent of spring because the flavors are fresh and bright. The tarragon and lemon zest marry nicely with the shrimp and artichokes, and the addition of creamy mascarpone adds a richness that is hard to replicate. We also tested this recipe using fromage blanc and crème fraîche and, while not exactly the same, they would be the best substitutes if you cannot find mascarpone.
2 tablespoons extra-virgin olive oil
¼ cup minced shallot
½ teaspoon freshly ground white pepper
½ cup dry white wine
Two 15-ounce cans artichoke hearts, drained and quartered
1 pound large shrimp, peeled and deveined
1 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon finely grated lemon zest
1 teaspoon chopped fresh tarragon leaves
8 ounces mascarpone cheese
1 pound linguine, cooked in salted water until al dente, drained, and ¼ cup cooking liquid reserved
½ cup freshly grated Parmigiano-Reggiano cheese
1. In a 14-inch sauté pan, heat the olive oil over medium heat. When hot, add the shallot and pepper and cook until the shallot is soft and translucent, about 1 minute. Add the wine, bring to a brisk simmer, and cook until the wine is almost completely evaporated, 1 to 2 minutes longer.
2. Add the artichoke hearts, shrimp, salt, and cayenne and cook the shrimp for 1½ minutes per side. Add the lemon zest, tarragon, and mascarpone and cook, stirring, until thoroughly incorporated, 1 to 2 minutes.
3. Add the pasta and reserved pasta-cooking liquid to the pan and cook, tossing, until the pasta is warmed through, 1 to 2 minutes. Add the Parmesan, toss to combine, and serve immediately.
Note: If you do not have a 14-inch sauté pan, you may want to cook this dish in two batches.
4 to 6 servings
SPICY SIRLOIN STEAK FAJITAS
Sirloin is a tasty cut of beef that needs to be cooked quickly to achieve the best texture. We prefer it medium-rare, and the quick cooking time makes it a perfect match for fajitas. This Tex-Mex favorite is easy to make at home and is a natural for group get-togethers; guests can assemble their own tortillas with any number of accompaniments.
2 tablespoons freshly squeezed lime juice
2 tablespoons roughly chopped fresh cilantro leaves
4 cloves garlic, smashed, plus
1 tablespoon minced garlic
1 tablespoon chipotle sauce (see Note)
2 teaspoons Worcestershire sauce
1 teaspoon dried Mexican or regular oregano, crumbled between your fingers
1 teaspoon crushed red pepper
1 teaspoon ground coriander
2 teaspoons ground cumin
¼ cup plus 2 tablespoons olive oil
2 pounds grass-fed beef top sirloin, cut into ¼-inch slices across the grain
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 large flour tortillas
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large white onion, thinly sliced
¼ cup thinly sliced green onion 1 teaspoon New Mexican chile powder, regular chili powder, or ancho chile powder
Lime wedges, for serving
Sour cream, for serving
Guacamole, for serving
Pico de gallo, for serving
Cold Mexican beer, for serving (optional)
1. In a small bowl, whisk together the lime juice, cilantro, smashed garlic, chipotle sauce, Worcestershire sauce, oregano, crushed red pepper, coriander, 1 teaspoon of the cumin, and 1 tablespoon of the olive oil. Pour into a large resealable plastic food storage bag, add the steak, and seal. Place in a baking dish and refrigerate for 30 minutes to 1 hour, turning the bag over occasionally.
2. Remove the meat from the bag and pat dry. Discard the marinade. Season the meat on both sides with 2 teaspoons of the salt and ½ teaspoon of the black pepper.
3. Preheat the oven to 350°F.
4. Wrap the tortillas in foil and place in the oven to warm while you prepare the meat and vegetables.
5. Heat ¼ cup of the remaining olive oil in a 14-inch sauté pan over medium-high heat. When