Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [92]
Salad, Wok-Seared, 232–33, 233
Dumplings, Southern-Style Chicken and, 154–56, 155
E
Eggplant
Involtini, 72, 73
Lamb Patties with a Mediterranean Vegetable Ragout, 34–35
Moussaka, 65–66
and Pork Stir-Fry, 216–17
Eggs
Baked, with Corned Beef Hash, 44, 45
Florentine, 96–97
Kimchi-Fried Rice, 228–30, 230
Pad Thai with Shrimp and Tofu, 212–13
Tortilla Española, 28–29
Enchiladas, Cheese, with a Smoky Red Chile Sauce, 85–86
English Cottage Pie with Root Vegetables, 59–60
F
Fajitas, Spicy Sirloin Steak, 38–39
Farfalle and Swiss Chard with Meatballs in Broth, 157–58
Fennel
Coq au Vin Blanc, 128–30, 129
and Green Olives, Braised Breast of Veal with, 137–39, 138
Fettuccine with a Crawfish Cream Sauce, 2–3
Fideuà, 24–27, 25
Fish. See also Shellfish
Bouillabaisse, 172–73, 175
and Chips, Tempura, 234–35, 235
Potato and Salt Cod au Gratin, 74–75
and Shellfish Chowder, New England–Style, 258–59, 259
Whole Fried, Veracruz Style, 214–15
Flap Steak, Ancho-Rubbed, with a Warm Corn and Black Bean Relish, 30–31, 31
Fruit(s). See also specific fruits
Dried, and Orange-Cider Sauce, Pork Loin with, 268–69, 269
Roasted Pork Chops with Jeweled Rice Pilaf, 67–69, 68
G
Garlic
Alioli, 27
-Basil Oil, Beef and Barley Soup with, 198–99
Caper Parsley Aïoli, 169–70
Crispy, 182
Roasted Red Pepper Aïoli, 174–75
-Yogurt Sauce, 256
Gnocchi, Baked Semolina, with Smoked Ham and Green Beans, 50, 51–53
Grains. See also Rice
Beef and Barley Soup with Garlic-Basil Oil, 198–99
Grillades and Stone-Ground Grits, 126–27
Mushroom and Fall Squash Barley Risotto, 245
Green Beans
Fiery Beef Cellophane Noodle Salad, 208–9
Minestrone, 248–49, 249
and Smoked Ham, Baked Semolina Gnocchi with, 50, 51–53
Greens. See also Cabbage; Spinach
Arugula Pesto, 185
Meatballs with Swiss Chard and Farfalle in Broth, 157–58
Minestrone, 248–49, 249
Pasta e Fagiole, 40
Wok-Seared Duck Salad, 232–33, 233
Grits, Stone-Ground, and Grillades, 126–27
Gumbo, Hunter’s, 192–94
H
Ham
Simple Choucroute, 252–53
Smoked, and Green Beans, Baked Semolina Gnocchi with, 50, 51–53
Tortilla Española, 28–29
Turkey Club Casserole, 90–91
Herbs. See also specific herbs
Wok-Seared Duck Salad, 232–33, 233
Hominy
Pork and Red Chile Posole, 274–76, 275
I
Indian-Inspired Beef with Yogurt Sauce, 270–71
J
Jambalaya, Chicken and Andouille, 114–15, 115
Jap Chae, 218–19, 219
Jumbo Shells Stuffed with Ricotta, Mushrooms, and Roasted Red Peppers, 48–49
K
Kale
Minestrone, 248–49, 249
Pasta e Fagiole, 40
Karahi Chicken, 224–25, 225
Kimchi and Beef Stew, 272–73
Kimchi-Fried Rice, 228–30, 230
Kung Pao Chicken, 220–21
L
Lamb
Moussaka, 65–66
Patties with a Mediterranean Vegetable Ragout, 34–35
and Potato Stew with Artichokes and Olives, 131–32
Roast Leg of, with Lemon and Oregano-Scented Potatoes, 70–71
Lasagna, Butternut Squash, with Italian Sausage and Sage, 76–78, 77
Leek(s)
and Bacon Quiche in a Potato Crust, 93–95, 94
Coq au Vin Blanc, 128–30, 129
Pot-au-Feu, 167–69
Legumes. See Bean(s); Lentils; Moong dal
Lemon(s)
and Oregano-Scented Potatoes, Roast Leg of Lamb with, 70–71
Preserved, and Cerignola Olives, Tagine of Chicken with, 145
Preserved, Simple, 146, 147
Lentils
Emeril’s Mulligatawny Soup, 186–87
Vegetarian Chili, 257
Linguine with Artichokes, Shrimp, and Mascarpone, 36, 37
M
Matzoh Ball Soup, 188–89
Meat. See Beef; Lamb; Pork; Rabbit; Veal
Meatball(s)
Big Boy, and Spaghetti, 178–80, 180
Braised, and Chickpea Pita with Yogurt-Garlic Sauce, 254, 255–56
with Swiss Chard and Farfalle in Broth, 157–58
Minestrone, 248–49, 249
Miso-Glazed Scallops with Soba Noodles, 231
Mojo-Marinated Pork and Black Bean Stew, 112–13
Moong dal
Banh Xeo: Vietnamese Crêpe, 237–38, 239
Karahi Chicken, 224–25, 225
Moussaka, 65–66
Mulligatawny Soup, Emeril’s, 186–87
Mushroom(s)
Beef and Barley Soup with Garlic-Basil Oil, 198–99
Beef Bourguignon, 140–41
Chicken Cacciatore, 110–11
and Fall Squash Barley Risotto, 245
Gorgonzola Sauce, Beefy, Rigatoni with a, 4–5
Jap Chae, 218–19, 219
Meat and Veggie Lover’s Deep-Dish Pizza,