Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [77]
2. In a large bowl, combine the pork, shrimp, fish sauce, garlic, the remaining ¼ teaspoon sugar, and black pepper. Let stand for 15 to 20 minutes.
3. In a separate bowl, combine the green onions and bean sprouts. Divide the mixture into 6 small, separate mounds and place them on a clean work surface.
4. Heat 1 tablespoon vegetable oil in a wok. When hot, add the pork and shrimp mixture and sauté until nearly cooked through, about 2 minutes. Transfer to a platter and set aside.
5. Preheat the oven to 200°F. In a wok or a 10-inch nonstick omelet pan, heat 2 tablespoons vegetable oil over medium heat. When the oil is very hot, swirl to coat the pan. Stir the crêpe batter well and then pour ½ cup of the batter into the hot pan; tilt and swirl the pan to coat with a thin layer of batter on the bottom and partially up the sides. Scatter the crêpe with 1 of the vegetable mounds, 4 slices of the pork, and 4 pieces of shrimp. Reduce the heat and cook until the bottom of the crêpe is golden and crispy, 2 to 3 minutes. Using a spatula, loosen the crêpe from the bottom of the pan and gently fold in half. Slide the crêpe onto an ovenproof plate or platter and transfer to the oven to keep warm. Repeat with the remaining ingredients, adding oil between crêpes as needed.
6. To serve, place 1 crêpe onto a plate and serve with bowls of the lettuce, herbs, and pickled vegetables for guests to use to their liking. Each guest should receive a small dipping bowl with some of the Spicy Vietnamese Dipping Sauce, for drizzling.
6 crêpes
PICKLED CUCUMBER, CARROT, AND DAIKON
1¼ cups rice vinegar
3 tablespoons sugar
¼ teaspoon crushed red pepper
¼ teaspoon salt
2 carrots, julienned
1 cucumber, julienned
1 cup julienned daikon
In a small nonreactive saucepan, combine the vinegar, sugar, crushed red pepper, and salt and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and allow to cool slightly. Transfer to a nonreactive mixing bowl and add the carrots, cucumber, and daikon. Stir to combine, then refrigerate for at least 30 minutes and up to overnight.
About 3 cups
SPICY VIETNAMESE DIPPING SAUCE (NUOC CHAM)
2 teaspoons sugar
2 teaspoons red chili paste or 1 finely chopped red chile
2 to 3 tablespoons Vietnamese fish sauce (nuoc nam), to taste
1 to 2 tablespoons freshly squeezed lime juice, to taste
1 clove garlic, minced
1 teaspoon peeled and minced fresh ginger
1 teaspoon minced green onion
¼ cup water
Combine all the ingredients in a nonreactive bowl and stir to blend. Taste and adjust the seasoning if necessary.
1 cup
CHICKEN IN THE POT
Here’s a delectable country-French-inspired dish you can make in your slow cooker. The only effort involved is in browning the chicken. Though it may be tempting, don’t skip this step; there are few things more enticing than a golden chicken, in its own juices, with vegetables. So take your time, add it to your slow cooker, and walk away.
One 4-pound whole chicken, excess fat removed, rinsed and patted dry
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 ounces applewood-smoked bacon, cut into ½-inch pieces
3 medium carrots, peeled and cut into 4-inch lengths
2 medium onions, chopped into large pieces
1 celery stalk, cut into ½-inch pieces
1¾ pounds new potatoes (about 12)
4 garlic cloves, smashed and peeled
1 tablespoon dried thyme, crumbled between your fingers
½ cup dry white wine
1 tablespoon chopped fresh parsley leaves, for serving
1. Season the chicken inside and out with the salt and pepper. Tuck the wings behind the back and tie the legs together with kitchen twine.
2. In a Dutch oven large enough to hold the chicken, melt the butter over medium heat. Add the bacon and cook, stirring as needed, until the fat is rendered and the bacon is crispy. Transfer the