Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [64]
1 pound cubed beef stew meat (1½ to 2 inches)
1 tablespoon kosher salt
1¼ teaspoons freshly ground black pepper
1 tablespoon olive oil
14 cups beef stock or canned low-sodium beef broth
3 small cloves garlic, smashed, plus 1 tablespoon minced
1 cup roughly chopped fresh basil leaves
¾ cup extra-virgin olive oil
1½ cups Madeira
½ cup chopped canned San Marzano tomatoes, with juice
2 cups small-diced onion
1½ cups small-diced carrot
1 cup small-diced celery
1 cup small-diced red bell pepper
1 bay leaf
½ teaspoon crushed red pepper (optional)
12 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 generous cups)
¾ cup barley
¼ cup chopped fresh parsley leaves
1. Season the beef with 1½ teaspoons of the salt and ¼ teaspoon of the black pepper. Heat the olive oil in a 6-quart or larger stockpot over high heat. Brown the beef on all sides, about 7 minutes, and add 4 cups of the beef stock. Bring to a boil, reduce the heat to low, cover, and simmer the beef for 2 hours.
2. Lay the garlic cloves on a cutting board and sprinkle with 1 teaspoon of the remaining salt. Chop the garlic with the salt, occasionally mashing the garlic with the side of the blade of your knife, until it forms a paste. Add the basil on top of the garlic and continue to chop, mixing with the side of your knife as needed, until the basil and garlic come together and form a roughly textured paste. Transfer the basil-garlic mixture to a small bowl, stir in the extra-virgin olive oil and ¼ teaspoon of the black pepper, and set aside until ready to serve the soup. (This basil-garlic oil may be made ahead and kept covered in the refrigerator for up to 1 week.)
3. Remove the lid from the stockpot and skim any foam that has risen to the surface of the broth. Add the Madeira to the pot and simmer for 5 minutes. Add the tomatoes, onion, carrot, celery, bell pepper, minced garlic, bay leaf, crushed red pepper (if using), and remaining 10 cups beef broth. Return the liquid to a simmer and cook for 20 minutes. Add the mushrooms and barley and simmer until the barley is tender, about 40 minutes longer. Remove the bay leaf and discard. Stir in the chopped parsley, ¼ teaspoon of the black pepper, and the remaining ½ teaspoon salt.
4. Serve the soup in bowls, drizzled with the basil-garlic oil.
14 cups, 6 to 8 servings
SWEET AND SOUR PORK
No need to call for take-out … this Chinese favorite can be prepared easily at home and is well worth the effort. Use fresh pineapple if it’s in season. The pork is married with the sauce just at the end to keep it nice and crispy. Now that’s sweet and sour pork!
½ cup plus 3 tablespoons soy sauce
½ cup plus 2 tablespoons sugar
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
½ cup cider vinegar or rice vinegar
1½ cups plus 2 tablespoons cornstarch
½ cup chicken stock or canned low-sodium chicken broth
1 teaspoon crushed red pepper
1½ cups all-purpose flour
2 eggs
2 tablespoons water
2 cups peanut oil
1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup)
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
½ cup chopped onion
¾ cup 1-inch diced green bell pepper
¾ cup thinly sliced carrot
2 cups fresh pineapple chunks or one 14-ounce can pineapple chunks in juice, drained
Steamed rice, for serving
1. Whisk together ½ cup of the soy sauce with 2 tablespoons of the sugar until dissolved; transfer to a small bowl or resealable plastic food storage bag. Add the pork and cover or seal; set aside to marinate for 15 minutes.
2. In a 2-cup liquid mea sure or other small container, whisk together the remaining 3 tablespoons soy sauce, the remaining ½ cup sugar, the vinegar, 2 tablespoons of the cornstarch, the stock, and the crushed red pepper. Set the sauce aside.
3. Set up a breading station using three small containers. Add the flour to one, combine the eggs and water in another, and place the remaining 1½ cups cornstarch in the third.
4. Remove the pork from the marinade