Emeril Releases New Cookbook

Tulsa World

Conventional wisdom might tell you that January is a month for take-out. What with all the flurry of cooking from Thanksgiving through Christmas, maybe we're ready for a break.

Not so fast.

January is a month for cooking -- for soups and stews, braising and roasting. Some are in the kitchen playing with their new KitchenAid mixers and saute pans. Others are determined to stick with their resolutions, which often means cooking healthy meals at home and eating out less.

Either way, Emeril Lagasse's new book "20-40-60: Fresh Food Fast" is a good one to get you started this month.

The concept, from the Food Network star, is that whatever amount of time you have, there's a delicious recipe to fit your schedule. In other words, man doesn't have to live on Lean Cuisine alone.

--Got 15 minutes? Try a broiled salmon with warm tomato and lemon vinaigrette.

--20 minutes? How about shrimp and chorizo tapas?

--30 minutes? Crispy pan-roasted chicken with garlic-thyme butter.

--60 minutes to spare on the weekend? Shrimp etouffee.

The only catch, which speaks to cooking anything in a manageable amount of time, is the need to check to make sure you have all your ingredients before you get started. And, if you can do a little prep work beforehand, all the better.

The bulk of the recipes from "20-40-60" fall in the 20 minutes and under category, which speaks to our need for quick meals. But if you do

buy the book, don't miss out on the 40- and 60-minute meals, either. Some of Emeril's best recipes are in these chapters.

Be sure to have all your ingredients prepared and ready to go before you start cooking. This comes together fast, over high heat, once you begin cooking.

Prep time: 12 minutes

Cook time: 6 minutes

Total: 18 minutes

KICKED-UP SHRIMP FRIED RICE

Makes 4 servings

4 tablespoons peanut or vegetable oil 3 eggs, lightly beaten Salt and freshly ground pepper 8 ounces medium shrimp, peeled and deveined 1/2 teaspoon Creole seasoning (or Emeril's Original Essence) 3 green onions, white and green parts separately minced 2 teaspoons minced ginger 2 teaspoons minced garlic 3 cups cooked white rice 1 tablespoon dark Asian sesame oil 2 cups (about 12 ounces) frozen stir-fry vegetables, defrosted 2 tablespoons plus 1 teaspoon soy sauce

1. Heat 1 tablespoon of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel-lined plate, and set aside. Chop the eggs into small pieces when cool enough to handle.

2. Add 1 tablespoon of the remaining peanut oil to the skillet.

3. In a small bowl, season the shrimp with the Creole seasoning and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet, and set aside.

4. Add the remaining 2 tablespoons peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, about 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.

5. Season with salt and pepper to taste, garnish with green onion tops, and serve.

Emeril says tuna melts were always on the menu when he was growing up. It may sound retro, but it's updated with good ingredients.

Prep time: 15 minutes

Cook time: 4 to 5 minutes

Total: 19 to 20 minutes

KICKED-UP TUNA MELTS

Makes 2 to 4 servings

4 (5-ounce) cans solid white tuna packed in water, drained 1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading 1/4 cup finely chopped red onion 1 tablespoon plus 1 teaspoon capers, drained 1 tablespoon freshly squeezed lemon juice 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/4 teaspoon dried oregano, crumbled between your fingers 4 slices rustic white bread or other dense white bread 8 thin slices tomato 4 ounces sliced provolone cheese

1. Position a rack about 6 inches from the broiler element, and preheat the broiler.

2. Combine the tuna, mayonnaise, red onion, capers, lemon juice, pepper, salt and oregano in a medium bowl, and stir until thoroughly combined.

3. Arrange the bread slices on a baking sheet, and spread additional mayonnaise over each slice. Divide the tuna salad evenly among the bread slices, then top with the tomato slices. Arrange the sliced provolone evenly over the sandwiches. Place the baking sheet under the broiler, and cook until the cheese is golden and bubbly, 3 to 4 minutes. Serve hot.

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