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Recipe Source:
Emeril's New New Orleans
Emeril Lagasse, Jessie Tirsch, 1993,
William Morrow & Co.
Piri
Piri Shrimp with Pasta Salad
“Here’s
a dynamite dish you can throw together in minutes. Dynamite is the
operative word here, since the shrimp and the pasta salad are tossed in
the
uniquely flavorful Piri Piri, creating a delicious glow from your
nose to your
toes.
If you really want to start a fire, marinate the
shrimp in the Piri Piri for
an hour
or so before cooking. Making Piri
Piri is easy; prepare a bottle a few
weeks before you want to use it.
You’ll find yourself drizzling it over chicken
and fish before
you
throw it on the barbie.”
Makes
4 main-course servings
1/4
cup Piri Piri
5 cups Pasta Salad (recipe follows)
32 large shrimp (about 2 pounds), peeled
1 tablespoon Emeril’s
Creole Seasoning
1.
Prepare the Piri Piri at least a week ahead.
2.
Prepare the Pasta Salad, and set aside while you prepare the shrimp,
or
make the salad up to 1 day ahead, and refrigerate.
3.
Toss the shrimp with the Piri Piri and Creole Seasoning.
4.
Heat a large skillet over high heat until hot. Add the shrimp and Piri
Piri
and sear for 2 minutes. Turn the shrimp and sear for 1 minute.
Add
the
pasta salad on top and cook for 1 minute without stirring.
Then toss
together
and remove from the heat.
5.
To serve, use tongs to remove the remove from the pasta, and place 8
shrimp on each of 4 plates. Top the shrimp with 1 1/4 cups Pasta Salad.
Piri
Piri
1 1/2 cups olive
oil
4 fresh jalapeno peppers, coarsely chopped,
stems, seeds, and all
2 fresh poblano peppers, coarsely chopped,
stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt
8 turns freshly ground black pepper
1 tablespoon minced garlic
1. Combine
all ingredients except the garlic in a saucepan over high heat. Cook,
stirring, for 4 minutes. Stir in the garlic, remove from the heat,
and
allow to cool to room temperature.
2. When the mixture is cool, pour it into the bowl of a food processor
and pulse 16 times. Pour the sauce through a funnel into a clean wine or
other bottle and cover with a piece of plastic wrap. Allow to sit for 7
days before using. Keeps up to 2 months at room temperature.
Pasta Salad
Makes about 5 cups
4
cups cooked rigatoni, fusilli, ziti, or penne
1/3 cup pitted black olives, halved
1/3 cup pimiento-stuffed green olives, halved
1/4 cup chopped green onions
1/4 cup peeled and chopped and chopped tomatoes
1/4 cup chopped fresh basil
1 tablespoon minced garlic
1/4 teaspoon salt
4 turns freshly ground black pepper
3 tablespoons olive oil
1/2 cup coarsely grated fresh Parmesan cheese
Toss
all of the ingredients together in a bowl until thoroughly blended.
Serve immediately or store, refrigerated. In an airtight container for
up
to 24 hours.
Portuguese
Piri Piri Beef on a Stick
Makes 4 main-course servings
1/2
cup Piri Piri prepared at least a week ahead (recipe above)
1/2 cup chopped fresh cilantro
1 tablespoon kosher salt
2 pounds sirloin or other lean, tender beef, trimmed
and cut into
2-inch
cubes (about 20 cubes)
Cilantro Potato Salad (recipe follows)
1 loaf crusty peasant bread, preferably Portuguese
4 long wooden skewers
1.
Combine the Piri Piri with the cilantro and kosher salt in a bowl, and
marinate the meat in this mixture for 3 or 4 hours in your refrigerator.
2.
About an hour before removing the marinade from the refrigerator,
prepare the Cilantro Potato Salad, cover, and refrigerate.
3.
Preheat the broiler and set the broiler rack 3 inches from the flame.
4.
Thread the meat on the skewers, using 5 cubes of meat per skewer.
Rest
the skewers across a rack set in a pan and baste the meat with
the
Piri
Piri marinade. Broil for 8 minutes, turn the skewers of meat
over,
baste, and
broil for 5 minutes.
5.
To serve, push the meat from the skewers onto the bread and eat
sandwich-style with a generous cup of the Cilantro Potato Salad.
Cilantro Potato
Salad
Makes about 5 1/2 cups, 5 generous salad
servings
1
large egg
3/4 cup whole fresh cilantro leaves
3/4 cup olive oil, in all
1 tablespoon minced garlic
1 teaspoon salt, in all
7 turns black pepper, in all
2 pounds cooked unpeeled new potatoes,
halved if small or
quartered if
large
1/3 cup finely minced onion
1.
Place the egg and cilantro in a food processor or blender. Start
pro-
cessing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2
teaspoon of the salt, and 4 turns of the pepper, and stream in the
remaining 1/4 cup of the
oil. Process until thoroughly emulsified
into a
mayonnaise.
2.
Pour the mayonnaise into a large bowl and add the potatoes, onions,
and
the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to
combine
thoroughly, cover, and refrigerate for up to 24 hours.
Note:
If you’re really concerned about raw egg safety, you may want to
“doctor up” a good-quality commercial mayonnaise with cilantro and
garlic.
Egg Safety
Information
Piri Piri Chicken with
Jicama Orange Salad
Makes
4 main-course servings
“I
can’t think of better eating on a warm summer evening than this light,
easy-to-make dish. The unusual, tangy heat of the Piri
Piri… is offset by
the
cool, refreshing flavors of the salad.”
1/2 cup Piri Piri (recipe above), in
all
3
cups Jicama Orange Salad (recipe follows)
4
skinned and boned chicken breast halves
(about 6 ounces each)
4
teaspoons Emeril’s Southwest Seasoning
1.
Prepare the Piri Piri at least a week ahead.
2.
Prepare the Jicama Orange Salad, and set aside.
3.
Sprinkle 1 teaspoon Southwest Seasoning on each chicken breast,
using
your hands to coat both sides seriously.
4.
Heat 1 tablespoon of the Piri Piri in a large skillet over high heat.
Add
the chicken and sauté until brown, for about 3 minutes on each
side,
then
turn again and cook for another 2 minutes, for a total of 8
minutes.
Remove from the heat, and remove the chicken with tongs.
5.
Heat the remaining 7 tablespoons Piri Piri in a small saucepan until hot
and bubbling, for about 2 minutes.
6.
To serve, place 1 chicken breast on each of 4 plates and top with 3/4
cup
of the Jicama Orange Salad. Spoon 1 1/2 tablespoons of the heated
Piri
Piri over all.
Jicama
Orange Salad
Makes
about 3 cups
“Jicama
(pronounced ‘HEE-ka-ma’) is a root vegetable with a fresh applelike
flavor and texture. It usually grows in tropical climates and looks
something
like
a turnip. Crisp slices of Jicama are delicious simply
sprinkled with a little
fresh
lime juice and salt, but combined with
oranges, red onions, and cilantro,
as it is
here, it’s pure heaven.
This salad is as refreshing and light as a sorbet,
and it’s a treat
for dieters since it’s fat-free and low in calories.”
2
cups diced peeled Jicama (1/2-inch dice)
3
peeled seedless oranges, cut into sections (about 1 cup)
2
tablespoons freshly squeezed orange juice
1/4
cup finely chopped red onions
3
tablespoons finely chopped red bell peppers
3
tablespoons chopped fresh cilantro
1/2
teaspoon salt
3
turns freshly ground black pepper
Combine
all of the ingredients in a bowl and toss until thoroughly
blended. This
can be made a day ahead and stored in the refrigerator
in an airtight
container.
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