Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [95]
Banh Xeo: Vietnamese Crêpe, 237–38, 239
Emeril’s Paella, 17–19, 18
Fideuà, 24–27, 25
Salt and Pepper, 223
Stew, Cajun, 107–9, 108
Stock, 26–27
Stock, Rich, 173–74
and Tofu, Pad Thai with, 212–13
Wonton Soup, 195–97, 196
Sirloin Steak
Fajitas, Spicy, 38–39
Fiery Beef Cellophane Noodle Salad, 208–9
Kimchi-Fried Rice, 228–30, 230
Soups. See also Chili; Stews
Artichoke, with Poached Oysters, 164–66, 165
Beef and Barley, with Garlic-Basil Oil, 198–99
Beef Brisket Pho, 265–67, 266
Bouillabaisse, 172–73, 175
Cheddar Cheese, with Chicken and Peppers, 152–53
Chicken and Coconut, Thai, 190–91, 191
Congee, 181–82, 183
Gigante Bean, with Arugula Pesto, 184–85
Matzoh Ball, 188–89
Meatballs with Swiss Chard and Farfalle in Broth, 157–58
Minestrone, 248–49, 249
Mulligatawny, Emeril’s, 186–87
New England–Style Fish and Shellfish Chowder, 258–59, 259
Red Bean and Rice, 262–63, 263
White Bean, with Broccoli Rabe, Tuscan, 159–61, 160
Wonton, 195–97, 196
Spaghetti
and Big Boy Meatballs, 178–80, 180
with Clams, 32
Spinach
Baked Cavatappi with Chicken in a Pesto Cream Sauce, 56–58, 57
“BLT” Risotto, 33
Braised Meatball and Chickpea Pita with Yogurt-Garlic Sauce, 254, 255–56
Creamy White Beans with Smoked Turkey, 116–17
Eggs Florentine, 96–97
Jap Chae, 218–19, 219
and Phyllo Tart, 87–89
Skillet Strata, 41–42, 43
Squash
Butternut, and Chickpea Tagine, 120–21
Butternut, Lasagna with Italian Sausage and Sage, 76–78, 77
Creamy White Beans with Smoked Turkey, 116–17
Emeril’s Mulligatawny Soup, 186–87
Fall, and Mushroom Barley Risotto, 245
Italian Sausage, Zucchini, and Bell Pepper Bread Pudding, 54–55
Lamb Patties with a Mediterranean Vegetable Ragout, 34–35
Minestrone, 248–49, 249
Squid, Stir-Fried, with Chili Sauce, 210, 211
Steak
Beef and Broccoli, 236
Fiery Beef Cellophane Noodle Salad, 208–9
Flap, Ancho-Rubbed, with a Warm Corn and Black Bean Relish, 30–31, 31
Jap Chae, 218–19, 219
Kimchi-Fried Rice, 228–30, 230
Sirloin, Fajitas, Spicy, 38–39
Stews. See also Chili
Beef and Kimchi, 272–73
Beef Bourguignon, 140–41
Butternut Squash and Chickpea Tagine, 120–21
Creamy White Beans with Smoked Turkey, 116–17
Hunter’s Gumbo, 192–94
Lamb and Potato, with Artichokes and Olives, 131–32
Mojo-Marinated Pork and Black Bean, 112–13
Pork and Red Chile Posole, 274–76, 275
Shrimp, Cajun, 107–9, 108
Southern-Style Chicken and Dumplings, 154–56, 155
Tagine of Chicken with Preserved Lemons and Cerignola Olives, 145
Stir-fries
Banh Xeo: Vietnamese Crêpe, 237–38, 239
Beef and Broccoli, 236
Fiery Beef Cellophane Noodle Salad, 208–9
Jap Chae, 218–19, 219
Karahi Chicken, 224–25, 225
Kimchi-Fried Rice, 228–30, 230
Kung Pao Chicken, 220–21
Miso-Glazed Scallops with Soba Noodles, 231
Pad Thai with Shrimp and Tofu, 212–13
Pork and Eggplant Stir-Fry, 216–17
Salt and Pepper Shrimp, 223
Scallops and Snow Peas in Black Bean Garlic Sauce, 204
Stir-Fried Squid with Chili Sauce, 210, 211
Sweet and Sour Pork, 202–3
10-Vegetable Stir-Fry, 205–7, 207
Udon Noodle Stir-Fry with Vegetables, 226–27
Wok-Seared Duck Salad, 232–33, 233
Stock, Rich Shrimp, 173–74
Stock, Shrimp, 26–27
Strata, Skillet, 41–42, 43
Sweet and Sour Pork, 202–3
Sweet potatoes
Caribbean-Style Oxtails, 118–19, 119
Spicy Vegetable Coconut Curry, 124, 125
Tempura “Fish and Chips,” 234–35, 235
Swiss Chard, Meatballs with, and Farfalle in Broth, 157–58
T
Tagine, Butternut Squash and Chickpea, 120–21
Tagine of Chicken with Preserved Lemons and Cerignola Olives, 145
Tarragon Biscuits, 8
Tarts and pies
Chicken Pot Pie with a Biscuit Top, 6–8, 7
English Cottage Pie with Root Vegetables, 59–60
Leek and Bacon Quiche in a Potato Crust, 93–95, 94
Spinach and Phyllo Tart, 87–89
Tempura “Fish and Chips,” 234–35, 235
Thai Chicken and Coconut Soup, 190–91, 191
Tofu
and Shrimp, Pad Thai with, 212–13
Spicy Vegetable Coconut Curry, 124, 125
Tomatoes
Big Boy Meatballs and Spaghetti, 178–80, 180
“BLT” Risotto, 33
Braciole, 176–77
Chicken Cacciatore, 110–11
Chicken Sauce Piquante, 264
Eggplant Involtini, 72, 73