Emeril's Gazpacho
Yield: 3 quarts, 10 to 12 servings
2 ears fresh corn or 2 cups thawed frozen
1 teaspoon vegetable oil
4 ripe medium tomatoes (about 2 pounds), cored and cut into 1/4-inch cubes (about 5 cups), juice reserved
2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion, peeled and minced (about 1/2 cup)
2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)
1/4 cup finely sliced green onions
2 medium garlic cloves, minced (about 1 1/2 teaspoons)
1 tablespoon minced jalapenos
1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil
3 tablespoons sherry vinegar
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups V8 juice or other vegetable juice blend
1 tablespoon Worcestershire sauce
3 tablespoons extra virgin olive oil
1 teaspoon Emeril's Kicked It Up! Red Pepper Sauce or other Louisiana hot sauce
Method:
For the corn: Preheat a grill or grill pan to medium high. Place corn
directly on grill. Drizzle with the vegetable oil. Grill, turning
occasionally, until corn is well marked. Remove corn from the grill and
let cool. Remove the kernels from the cob by placing the cob on a
kitchen towel, and running a knife alongside it. Combine the tomatoes
and their juice, bell peppers, cucumbers, onion, celery, green onions,
garlic, jalapenos, herbs, vinegar, salt, and pepper in a large (at
least 4-quart) nonreactive bowl or container. Let stand until the
vegetables just begin to release their juices, about 5 minutes. Stir in
the V8 juice, olive oil, Worcestershire, and hot sauce. Transfer 6 cups
of the mixture to a blender (working in batches if necessary) and puree
until mostly smooth. Return the pureed mixture to the bowl and stir to
combine. Cover tightly and refrigerate for at least 4 hours, or
preferably overnight, to allow the flavors to marry.
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Emeril's Italian Salad
Yield: 4 to 6 servings
6 cups Romaine or Red Oak lettuce torn into bite size pieces
1 cup red bell pepper, cut into 2 1/2 inch strips
1 cup yellow bell pepper, cut into 2 1/2inch strips
1/2 cup red onion, thinly sliced
1/2 cup pitted black olives
1/2 cup goat feta crumbles
1/4 cup pepperoncini, stem ends trimmed, seeded and sliced
1/3 cup plus 1 tablespoon olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire
Method:
In a large bowl, combine the lettuce, peppers, onion, olives, goat cheese and pepperoncini and toss well.
In a small bowl, combine the olive oil, vinegar, garlic, oregano, parsley, salt, pepper and Worcestershire and mix well. Toss the lettuce with the dressing and serve immediately.
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Emeril's Gluten-Free Pizza
Yield: 2 16 to 18-inch pizza crusts
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray
Method:
Preheat
the oven to 400º F. Combine 1 cup of water (105 – 115 degrees F), 2
tablespoons active dry yeast and sugar. Let the yeast "bloom" in the
water. Liberally spray two large baking pans with vegetable oil and set
aside. Combine the white rice flour, soy flour, rice flour, milk
powder, tapioca flour, xantham gum and salt in a bowl of a standing
mixer with a paddle and set on low. Mix the flour well and then add the
olive oil with the remaining 1/2 cup of water, slowly pouring into the
bowl. Add the egg whites slowly until the mixture is well incorporated.
Add the yeast mixture and increase the speed to high and continue to
mix for 4 minutes.
Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.
Place
the dough into the oven and let cook for 5 minutes. Remove from the
oven and top with your favorite sauce (recipes below) and ingredients.
Place back into the oven and continue to cook until the crust is golden
brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is
not liberally greased, the dough will stick. If this happens, use a
flat metal spatula to separate the dough from the baking pan.)
For the White Sauce Pizza:
Top the Gluten Free Pizza Dough with:
2 tablespoons olive oil
2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 cup crumbled ricotta salata
For the Red Sauce Pizza:
Top the Gluten Free Pizza Dough with:
1 cup your favorite marinara sauce
1 cup grated mozzarella
1/2 cup basil leaves, torn
1/2 cup cubed fontina
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Pasta Primavera
1/4 cup olive oil
2 cups sliced Portabello mushrooms, about 2 caps
1 white onion, sliced
1 red pepper, sliced
1 small eggplant, cubed
Salt and freshly ground black pepper
1/4 cup basil leaves, torn
2 tablespoons chopped garlic
1/2 cup chopped sundried tomatoes
1 pound gluten-free pasta (your favorite shape), cooked to al dente and drained
2 cups your favorite marinara sauce
Ricotta Salata, for garnish
Grated Parmesan, for garnish
Method:
In a large sauté pan over high heat, add the olive oil. Next, add the
Portobellos, onions, red peppers and eggplant and cook until oil is
absorbed and the vegetables begin to wilt, about 5 minutes. Season with
salt and pepper. Add the basil leaves, garlic and sundried tomatoes and
stir to combine. Toss with the gluten free pasta and marinara sauce.
Garnish with the Ricotta Salata and grated Parmesan.
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