Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [8]
2. Combine the sour cream, green onion, serrano, garlic, cayenne, ¼ cup of the cilantro leaves, and ½ teaspoon salt in a blender and process until smooth. Transfer to a small bowl and set the crema aside.
3. Heat a 10-or 12-inch nonstick skillet over medium-high heat and add the chorizo. Cook until browned, stirring to break up any clumps, about 4 minutes. Add the red onion and cook until soft, about 4 minutes. Add the potatoes, stir to combine, and season with salt and pepper to taste. Transfer the meat-potato mixture to a heatproof bowl and set aside.
4. Carefully wipe the skillet with a paper towel and then return it to the stove. Working one at a time, place ¾ cup of the chorizo-potato filling onto one side of a tortilla, then top with 2 tablespoons of the bell pepper and ½ cup of the grated cheese. Fold the empty side of the tortilla over the filling ingredients.
5. Heat 1½ teaspoons of the oil in the hot skillet and then transfer a filled tortilla to the skillet. Cook until the tortilla is crisp and golden brown on the bottom, 2 to 3 minutes. Flip the quesadilla to the other side and cook until crisp and golden brown on the second side and the cheese is melted, about 2 minutes longer. Remove from the skillet and repeat with the remaining quesadillas.
6. Cut the quesadillas into wedges and serve drizzled with the crema. Garnish with the remaining cilantro leaves.
6 servings
FIDEUÀ
Don’t let the fancy name scare you … this is nothing more than small pieces of pasta cooked by the paella method, and for you pasta lovers out there, it’ll knock your socks off. It’s a great dish to prepare for small gatherings since it serves a bunch and is simple to boot. But take care when sautéing the pasta—once it starts browning it can quickly go from golden to dark brown if you take your eyes away for a second.
2 pounds head-on extra-large shrimp, peeled and deveined, heads and shells reserved for the shrimp stock (see Note 1)
1½ teaspoons sweet pimentón (smoked Spanish paprika)
1 tablespoon extra-virgin olive oil
3½ teaspoons kosher salt
¾ cup plus 2 tablespoons mild olive oil
1 pound angel hair pasta (capellini), broken into 1-inch pieces (see Note 2)
2 medium onions, finely chopped (3½ cups)
½ cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon crushed red pepper
1 pound plum tomatoes, finely chopped (2 cups)
¼ cup finely chopped fresh parsley, plus more for garnish
¾ teaspoon loosely packed saffron threads
½ cup dry white wine
6½ cups Shrimp Stock (recipe follows) or purchased shrimp or light fish stock
1 recipe Alioli (recipe follows)
1. In a small bowl, combine the shrimp, pimentón, extra-virgin olive oil, and ¾ teaspoon of the salt and set aside.
2. Preheat the oven to 400°F. Line a large heatproof bowl with paper towels and have it ready near the stove.
3. Heat ¾ cup of the mild olive oil in a 14-inch ovenproof skillet over medium-high heat (it should come about ¼ inch up the sides of the pan). When hot, add the pasta pieces and cook, stirring and tossing frequently, until the pasta is toasted and golden brown. Take care not to let the pasta burn; it cooks quickly once it begins to brown. Using a slotted spoon, transfer the pasta pieces to the paper towel–lined bowl and set aside. (You may need to wipe the skillet with a paper towel to remove any stubborn pieces of pasta clinging to the pan.)
4. Add the remaining 2 tablespoons mild olive oil to the skillet, then add the onions, bell pepper, and garlic. Season with the crushed red pepper and ¼ teaspoon of the remaining salt and cook until the onions are softened, 4 to 6 minutes. Add the tomatoes, ¼ cup parsley, and saffron and cook for 1 minute. Add the wine and shrimp stock and bring to a gentle boil. Cook for 5 minutes to allow the flavors to come together slightly. Add the remaining 2½ teaspoons salt and taste; the broth should be well seasoned, if not, add more salt to taste.
5. Add the sautéed pasta to the boiling broth