Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [14]
6. Meanwhile, in the same sauté pan, heat the remaining tablespoon of olive oil over medium-high heat. Add half of the bell peppers, white onion, green onion, and minced garlic and cook, stirring, until soft and slightly caramelized, 6 to 8 minutes. Transfer to the platter next to the beef, then repeat with the remaining vegetables.
7. In a small bowl, combine the chile powder with the remaining 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon cumin. Return the vegetables to the skillet and add the spice mixture. Cook, stirring, until fragrant, 1 to 2 minutes. Return the cooked beef to the pan and cook, tossing, until warmed through, 1 to 2 minutes.
8. Remove the tortillas from the oven and place one onto each plate. Divide the meat and vegetables evenly among the tortillas and serve immediately, with lime wedges, sour cream, guacamole, your favorite pico de gallo, and cold beer if desired.
6 servings
Note: Chipotle sauce is a hot sauce made from chipotle peppers, which have a warm, smoky flavor. This recipe was tested using La Morena Home Made Style Chipotle Sauce, which can be found in the international aisle of your grocery store, in Latin markets, or online. If you cannot find it in your area, substitute an equal amount of smashed and finely chopped canned chipotles in adobo.
PASTA E FAGIOLE
Fagiole translates as beans in Italian. Traditionally pasta e fagiole is a soup, but many people serve it as a pasta dish with a brothy sauce. Here I kicked it up with pancetta, kale, and crushed red pepper. Use the best-quality pancetta that you can find—it makes a difference. To utilize your time best, cook the pasta while the sauce is simmering.
Three 15-ounce cans white beans, drained and rinsed lightly
4 ounces pancetta, cut into small dice
1 cup small-diced onion
2 teaspoons fresh thyme leaves
1 tablespoon minced garlic
1 teaspoon dried basil, crumbled between your fingers
½ teaspoon crushed red pepper
1 cup roughly chopped drained canned San Marzano tomatoes
6 cups chicken stock or canned low-sodium chicken broth
1½ teaspoons kosher salt
12 ounces lacinato or regular kale, chopped
12 ounces dried small pasta such as ditalini (about 2½ cups), cooked until al dente and drained
1/3 cup grated Parmigiano-Reggiano cheese, plus more for garnish
Extra-virgin olive oil, for drizzling
1. Mash 2 cups of the beans until almost smooth; set aside.
2. Heat a large skillet over medium heat and add the pancetta. Cook until the pancetta is brown and crispy, 6 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate to drain. Discard all but 2 tablespoons of the pancetta drippings.
3. Add the onion and thyme to the skillet and cook, stirring occasionally, until the onion is lightly caramelized, about 4 minutes. Add the garlic, basil, and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds.
4. Add the tomatoes and cook until a bit saucy, about 1 minute. Add the stock and 1 teaspoon of the salt. Stir in the mashed beans and kale and bring to a boil. Simmer the sauce for 7 minutes, then add the whole beans. Continue to cook until the sauce thickens, 7 to 8 minutes longer. Add the pasta and the remaining ½ teaspoon salt and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the Parmesan and reserved pancetta. Divide among serving bowls and drizzle lightly with the extra-virgin olive oil. Garnish with additional Parmesan and serve immediately.
6 to 8 servings
SKILLET STRATA
Yes, it can be done! Strata in a skillet. Why, who’d a-thunk it? This skillet casserole rises and browns beautifully on the top and bottom yet stays nice and creamy inside. After cooking, run a rubber spatula around the edges to help loosen it from the pan, then slide it onto a serving plate for a dramatic presentation.
3 cups half-and-half
10 large eggs
½ teaspoon freshly