Chapter One
Eggplant, Sausage, and Ziti Casserole Makes 8 to 10 Servings
Ingredients
1/4 cup plus 3 tablespoons plus 1 teaspoon olive oil 1 large eggplant, halved lengthwise and cut crosswise into 1/3-inch thick half circles 1 tablespoon salt, possibly more or less depending on saltiness of sausage 2 teaspoons Emeril's Italian Essence or Italian herb blend 1 1/4 teaspoons freshly ground black pepper 1 pound Italian sausage, removed from casings 1 cup chopped yellow onions 2 tablespoons tomato paste 1 tablespoon minced garlic One 28-ounce can whole Italian tomatoes, crushed with their juice 1/2 cup pitted black olives, coarsely chopped 1/4 teaspoon crushed red pepper 1/4 cup minced fresh basil leaves 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups whole milk 1/8 teaspoon freshly grated nutmeg 1 pound ziti pasta 1 cup grated mozzarella cheese 1/2 cup freshly grated Parmesan cheese
Instructions
1. Preheat the oven to 375°F. Grease a 9 x 13-inch casserole with 1 teaspoon olive oil and set aside.
2. Heat 1/4 cup plus 2 tablespoons olive oil in a medium Dutch oven over medium-high heat. Add the eggplant in batches, seasoning on both sides with 1/2 teaspoon salt, 1 teaspoon Italian Essence, and 1/2 teaspoon pepper. Cook until golden brown, adding more olive oil if needed. Transfer the eggplant slices to a plate as they cook and set aside.
3. Heat the same Dutch oven over medium-high heat. Add the sausage and cook, stirring to break up with a wooden spoon until browned, about 5 minutes. Add the onions, tomato paste, and garlic and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the paste begins to brown, about 5 minutes. Add the tomatoes with their juice, the remaining teaspoon Italian Essence, the black olives, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add the basil and adjust the seasoning to taste.
4. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until the mixture is thickened and forms a light roux, about 2 minutes. Whisk in the milk and cook, whisking frequently, until the sauce is thick and smooth, about 4 minutes. Remove from the heat and season with the nutmeg, 1 teaspoon salt, and the remaining 1/2 teaspoon pepper.
5. Combine 4 quarts water seasoned with the remaining 1 teaspoon salt and 1 tablespoon olive oil in a large heavy pot over high heat. Bring to a boil. Add the ziti and cook, stirring occasionally, until al dente, 8 to 10 minutes. Remove from the heat and drain in a colander.
6. Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour the white sauce evenly over the mixture, then top with the mozzarella and Parmesan cheeses.
7. Bake the casserole until puffed and golden brown, 30 to 35 minutes. Remove from the oven and serve hot.
* * *
Asian Pork Tenderloins
Makes 6 to 8 Servings
Pork tenderloins are great cooked on the grill or in the oven. Just don't overcook them, or you will end up with cardboard tubes instead! Don't worry - I'll tell you how long to cook them. The temperature might seem a bit low to all you pork police out there, but the meat continues cooking while it rests. The Asian flavors are noticeable whether the meat is served warm or at room temperature, making this dish perfect for a potluck affair!
Ingredients
1/2 cup soy sauce 1/4 cup pineapple juice 1/4 cup coarsely chopped green onions 1/4 cup coarsely chopped shallots 1/4 cup loosely packed fresh cilantro leaves 2 tablespoons coarsely chopped fresh ginger 2 tablespoons honey 2 tablespoons rice wine vinegar 2 tablespoons Emeril's Asian Essence 2 tablespoons chopped garlic 1 tablespoon sesame oil 1 tablespoon crushed red pepper 2 pork tenderloins (about 2 pounds total)
Instructions
1. Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
2. Preheat the oven to 400°F. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F. Remove from the grill and let rest for 5 minutes.
(Continues...)
Excerpted from Emeril's Potluck by Emeril Lagasse Excerpted by permission.
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