Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [91]
Wonton Soup, 195–97, 196
Cajun Shrimp Stew, 107–9, 108
Caper Parsley Aïoli, 169–70
Caribbean-Style Oxtails, 118–19, 119
Carrot(s)
Chicken in the Pot, 242–44, 243
Cucumber, and Daikon, Pickled, 238
Pot-au-Feu, 167–69
Roast Leg of Lamb with Lemon and Oregano-Scented Potatoes, 70–71
10-Vegetable Stir-Fry, 205–7, 207
Wonton Soup, 195–97, 196
Cassoulet with Confit and Garlic Sausage, 133–36
Cavatappi, Baked, with Chicken in a Pesto Cream Sauce, 56–58, 57
Cheese
Baked Cavatappi with Chicken in a Pesto Cream Sauce, 56–58, 57
Baked Semolina Gnocchi with Smoked Ham and Green Beans, 50, 51–53
Butternut Squash Lasagna with Italian Sausage and Sage, 76–78, 77
Cheddar, Soup with Chicken and Peppers, 152–53
Chorizo and Potato Quesadillas with Cilantro-Chile Crema, 22–23
Eggplant Involtini, 72, 73
Enchiladas with a Smoky Red Chile Sauce, 85–86
Italian Sausage, Zucchini, and Bell Pepper Bread Pudding, 54–55
Jumbo Shells Stuffed with Ricotta, Mushrooms, and Roasted Red Peppers, 48–49
Linguine with Artichokes, Shrimp, and Mascarpone, 36, 37
Make-Ahead Savory Breakfast Casserole, 98–99
Meat and Veggie Lover’s Deep-Dish Pizza, 61–63, 62
Rigatoni with a Beefy Mushroom Gorgonzola Sauce, 4–5
Skillet Strata, 41–42, 43
Spinach and Phyllo Tart, 87–89
Turkey Club Casserole, 90–91
Chicken
and Andouille Jambalaya, 114–15, 115
Baked Cavatappi with, in a Pesto Cream Sauce, 56–58, 57
and Black Beans with Chorizo, 82–84, 83
Braised with Apples and Cabbage, Emeril’s, 12–13
Cacciatore, 110–11
and Coconut Soup, Thai, 190–91, 191
Congee, 181–82, 183
Coq au Vin Blanc, 128–30, 129
and Dumplings, Southern-Style, 154–56, 155
Emeril’s Mulligatawny Soup, 186–87
Karahi, 224–25, 225
Kung Pao, 220–21
Matzoh Ball Soup, 188–89
Paprikash, 20–21
and Peppers, Cheddar Cheese Soup with, 152–53
in the Pot, 242–44, 243
Pot-au-Feu, 167–69
Pot Pie with a Biscuit Top, 6–8, 7
Sauce Piquante, 264
Tagine of, with Preserved Lemons and Cerignola Olives, 145
Vindaloo, 122–23
Chile(s)
Cheddar Cheese Soup with Chicken and Peppers, 152–53
Picadillo-Stuffed Poblanos, 79–81
Red, and Pork Posole, 274–76, 275
Red, Sauce, Smoky, Cheese Enchiladas with a, 85–86
Stir-Fried Squid with Chili Sauce, 210, 211
Chili
Emeril’s Chuck Wagon, for the Slow Cooker, 278–79
Vegetarian, 257
Chorizo
Chicken and Black Beans with, 82–84, 83
Chorizo and Potato Quesadillas with Cilantro-Chile Crema, 22–23
Emeril’s Paella, 17–19, 18
and Potato Quesadillas with Cilantro-Chile Crema, 22–23
Red Bean and Rice Soup, 262–63, 263
Tortilla Española, 28–29
Choucroute, Simple, 252–53
Chowder, New England–Style Fish and Shellfish, 258–59, 259
Cilantro-Chile Crema, Chorizo and Potato Quesadillas with, 22–23
Clams
Bouillabaisse, 172–73, 175
Emeril’s Paella, 17–19, 18
New England–Style Fish and Shellfish Chowder, 258–59, 259
and Pork, Portuguese, 250–51
Spaghetti with, 32
Coconut milk
Banh Xeo: Vietnamese Crêpe, 237–38, 239
Emeril’s Mulligatawny Soup, 186–87
Karahi Chicken, 224–25, 225
Mussels in a Green Curry Broth, 222
Spicy Vegetable Coconut Curry, 124, 125
Thai Chicken and Coconut Soup, 190–91, 191
Cola-Braised Pot Roast with Vegetables, 102–3
Congee, 181–82, 183
Coq au Vin Blanc, 128–30, 129
Corn
and Black Bean Relish, Warm, Ancho-Rubbed Flap Steak with a, 30–31, 31
Scallops and Snow Peas in Black Bean Garlic Sauce, 204
Corned Beef Hash, Baked Eggs with, 44, 45
Couscous
Butternut Squash and Chickpea Tagine, 120–21
Toasted Israeli, Steamed Mussels with, 171
Crawfish Cream Sauce, Fettuccine with a, 2–3
Creole Seasoning, 3
Crêpe, Vietnamese: Banh Xeo, 237–38, 239
Cucumber, Carrot, and Daikon, Pickled, 238
Curried dishes
Mussels in a Green Curry Broth, 222
Spicy Vegetable Coconut Curry, 124, 125
Thai Chicken and Coconut Soup, 190–91, 191
D
Daikon, Cucumber, and Carrot, Pickled, 238
Dips and spreads
Alioli, 27
Caper Parsley Aïoli, 169–70
Roasted Red Pepper Aïoli, 174–75
Spicy Vietnamese Dipping
Sauce (Nuoc Cham), 239
Duck
Cassoulet with Confit and Garlic Sausage, 133–36
Hunter’s Gumbo, 192–94