Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [94]
Mojo-Marinated, and Black Bean Stew, 112–13
Picadillo-Stuffed Poblanos, 79–81
Pot-au-Feu, 167–69
Pulled, Slow-Cooked, 260–61
and Red Chile Posole, 274–76, 275
Schnitzel with Creamy Shiitake Mushroom Sauce, 10–11
Sweet and Sour, 202–3
Wonton Soup, 195–97, 196
Port and Red Wine Braised Short Ribs, 104–6, 105
Portuguese Pork and Clams, 250–51
Posole, Pork and Red Chile, 274–76, 275
Potato(es). See also Sweet potatoes
Baked Eggs with Corned Beef Hash, 44, 45
Cajun Shrimp Stew, 107–9, 108
Cheddar Cheese Soup with Chicken and Peppers, 152–53
Chicken in the Pot, 242–44, 243
Crust, Leek and Bacon Quiche in a, 93–95, 94
English Cottage Pie with Root Vegetables, 59–60
Fingerling, Savoy Cabbage, Pink Ladies, and Sultanas, Seared Scallops with, 14–16, 15
and Lamb Stew with Artichokes and Olives, 131–32
Lemon and Oregano-Scented, Roast Leg of Lamb with, 70–71
Moussaka, 65–66
New England–Style Fish and Shellfish Chowder, 258–59, 259
and Salt Cod au Gratin, 74–75
Simple Choucroute, 252–53
Tortilla Española, 28–29
Pot-au-Feu, 167–69
Pot Pie, Chicken, with a Biscuit Top, 6–8, 7
Pot Roast, Cola-Braised, with Vegetables, 102–3
Poultry. See Chicken; Duck; Turkey
Q
Quesadillas, Chorizo and Potato, with Cilantro-Chile Crema, 22–23
Quiche, Leek and Bacon, in a Potato Crust, 93–95, 94
R
Rabbit
Hunter’s Gumbo, 192–94
Ragout over Pappardelle, 142, 143–44
Raisins
Butternut Squash and Chickpea Tagine, 120–21
Picadillo-Stuffed Poblanos, 79–81
Red Wine and Port Braised Short Ribs, 104–6, 105
Rice
“BLT” Risotto, 33
Chicken and Andouille Jambalaya, 114–15, 115
Congee, 181–82, 183
Emeril’s Paella, 17–19, 18
Kimchi-Fried, 228–30, 230
Pilaf, Jeweled, Roasted Pork Chops with, 67–69, 68
and Red Bean Soup, 262–63, 263
Shrimp and Asparagus Risotto, 162–63
Rigatoni with a Beefy Mushroom Gorgonzola Sauce, 4–5
Risotto
Barley, Mushroom and Fall Squash, 245
“BLT,” 33
Shrimp and Asparagus, 162–63
S
Salads
Fiery Beef Cellophane Noodle, 208–9
Wok-Seared Duck, 232–33, 233
Salt Cod and Potato au Gratin, 74–75
Sandwiches
Braised Meatball and Chickpea Pita with Yogurt-Garlic Sauce, 254, 255–56
Slow-Cooked Pulled Pork, 260–61
Sauces
Béchamel, 91–92
Rabbit Ragout over Pappardelle, 142, 143–44
True Bolognese, 148–49
Vietnamese Dipping, Spicy (Nuoc Cham), 239
Yogurt-Garlic, 256
Sauerkraut
Simple Choucroute, 252–53
Sausage(s)
Big Boy Meatballs and Spaghetti, 178–80, 180
Chicken and Andouille Jambalaya, 114–15, 115
Chicken and Black Beans with Chorizo, 82–84, 83
Chorizo and Potato Quesadillas with Cilantro-Chile Crema, 22–23
Emeril’s Paella, 17–19, 18
Garlic, and Confit, Cassoulet with, 133–36
Italian, and Sage, Butternut Squash Lasagna with, 76–78, 77
Italian, Zucchini, and Bell Pepper Bread Pudding, 54–55
Meat and Veggie Lover’s Deep-Dish Pizza, 61–63, 62
Pork and Beans, 277
Pot-au-Feu, 167–69
Red Bean and Rice Soup, 262–63, 263
Simple Choucroute, 252–53
Tortilla Española, 28–29
Scallops
Miso-Glazed, with Soba Noodles, 231
Seared, with Savoy Cabbage, Fingerling Potatoes, Pink Ladies, and Sultanas, 14–16, 15
and Snow Peas in Black Bean Garlic Sauce, 204
Seafood. See Fish; Shellfish
Seasoning, Creole, 3
Semolina Pizza Dough, 64
Shallots, Crispy, 183
Shellfish. See also Shrimp
Artichoke Soup with Poached Oysters, 164–66, 165
Bouillabaisse, 172–73, 175
Emeril’s Paella, 17–19, 18
Fettuccine with a Crawfish Cream Sauce, 2–3
and Fish Chowder, New England–Style, 258–59, 259
Miso-Glazed Scallops with Soba Noodles, 231
Mussels in a Green Curry Broth, 222
Portuguese Pork and Clams, 250–51
Scallops and Snow Peas in Black Bean Garlic Sauce, 204
Seared Scallops with Savoy Cabbage, Fingerling Potatoes, Pink Ladies, and Sultanas, 14–16, 15
Spaghetti with Clams, 32
Steamed Mussels with Toasted Israeli Couscous, 171
Stir-Fried Squid with Chili Sauce, 210, 211
Shells, Jumbo, Stuffed with Ricotta, Mushrooms, and Roasted Red Peppers, 48–49
Short Ribs, Red Wine and Port Braised, 104–6, 105
Shrimp
Artichokes, and Mascarpone, Linguine with, 36, 37
and Asparagus Risotto,