Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [35]
3. Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.
6 to 8 servings
CHICKEN CACCIATORE
Use San Marzano tomatoes in this classic Italian dish for the best flavor. They are prized for their less acidic taste and almost bittersweet complexity, which is said to come from the unique, protected Italian soil on which they are grown. Another secret to the success of this dish: a piece of Parmesan rind thrown into the pot for an added layer of flavor. Now that’s what I’m talkin’ about!
One 3½-to 4-pound whole chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 teaspoons salt
3 tablespoons olive oil
3 cups chopped onion
1½ tablespoons minced garlic
8 ounces mushrooms, such as shiitake, baby bella, or button, stems trimmed, sliced
½ teaspoon crushed red pepper
2 tablespoons fresh rosemary leaves
1 bay leaf
1 cup dry white wine
One 28-ounce can San Marzano whole peeled tomatoes, with juice
1 or 2 chunks Parmigiano-Reggiano cheese rind, about 6 inches total
½ teaspoon sugar
¼ cup chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
Steamed rice or cooked egg noodles, for serving
1. Season the chicken with the black pepper and 1 teaspoon of the salt and set aside. Heat the olive oil in a large, preferably shallow, Dutch oven over medium-high heat. Add the chicken, skin side down (in batches if necessary), and cook until browned on all sides, 6 to 8 minutes. Remove the chicken and set it aside. Repeat with any remaining chicken.
2. Add the onion and garlic to the pan and cook until the onion is translucent, about 3 minutes. Add the mushrooms and cook for 3 minutes longer. Stir in the crushed red pepper, rosemary, bay leaf, wine, and tomatoes, breaking them up with a wooden spoon, and simmer for 5 minutes. Add the Parmesan rind, sugar, and remaining 1 teaspoon salt and return the chicken to the pan. Bring the sauce to a boil, reduce the heat to simmer, cover, and cook until the chicken is tender and the sauce is flavorful, about 45 minutes.
3. Remove the chicken from the pan with a slotted spoon and set it aside on a serving platter. Continue to simmer the sauce until reduced to the desired consistency, about 5 minutes longer. Remove and discard the Parmesan rind and bay leaf, stir in the parsley and extra-virgin olive oil, and spoon the sauce over the chicken. Serve immediately with rice or noodles.
4 to 6 servings
MOJO-MARINATED PORK AND BLACK BEAN STEW
Who can resist the quintessential Cuban flavors of citrus, oregano, and garlic with pork and black beans? We put all these things together for one big pot packed full of flavor. The meat is marinated overnight and ends up perfectly seasoned and falling-apart tender. All you need to round things out is a steaming bowl of yellow rice and perhaps some sliced avocado and fresh cilantro.
½ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed lemon juice
8 large cloves garlic, peeled and smashed, plus 2 tablespoons minced garlic
1 tablespoon plus 1½ teaspoons salt
1 teaspoon whole black peppercorns
2 tablespoons chopped fresh oregano leaves
3½ to 4 pounds boneless Boston butt pork roast, cut into 1½-to 2-inch cubes
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
3 cups small-diced onion
1 cup small-diced green bell pepper
1 cup small-diced poblano chile
2 tablespoons ground cumin
1 tablespoon dried oregano, crumbled between your fingers
1 teaspoon dried thyme leaves, crumbled between your fingers
1½ tablespoons red wine
8 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 pound dried black beans, rinsed, picked over, and soaked overnight
1 cup finely chopped tomato
2 tablespoons chopped fresh cilantro leaves
1 tablespoon