Although The Perfect Protein isn't released until May 28th, we wanted to share a "sneak peek" with you, so here are three of our chefs' recipes from the book! We whipped up these three recipes to take some photos, so we can attest — these recipes are delicious! Try your hand at them yourself!
Prep time: 15 minutes I Cook time: 25 minutes I Serves 6
2 ¼ cups tomato sauce, slightly warmed and divided
¼ cup sherry vinegar
2 small garlic cloves, minced
salt and freshly ground black pepper to taste
¾ cup plus 1 tablespoon olive oil, divided
6 cups (6 ounces) baby spinach
¼ cup thinly sliced red onion
¼ cup julienned red bell pepper
¼ cup pitted & sliced black olives
6 (4 to 6 ounce) Spanish mackerel fillets, cleaned & pin bones removed
2 cups cooked (1 15-ounce can) chickpeas, rinsed and drained
2 tablespoons chopped fresh parsley
Preheat oven to 375° F.
Make the vinaigrette: Place ¼ cup tomato sauce, vinegar, garlic, one pinch each of salt and pepper in a small mixing bowl. Whisk until combined. Continue to whisk vigorously while slowly adding ¾ cup olive oil in a slow, steady stream. Season with additional salt and pepper as needed. Set aside.
Place spinach, red onion, bell pepper, black olives, one pinch each of salt and pepper in a large mixing bowl. Set aside.
Brush both sides of mackerel with 1 tablespoon olive oil. Season to taste with salt and pepper. In a roasting pan, add 2 cups warmed tomato sauce. Place mackerel in the tomato sauce and place in the oven. Cook until mackerel is firm to the touch, opaque and just cooked through, 8 to 10 minutes. Remove from oven and place the mackerel on a plate.
While the mackerel is cooking, place a large sauté pan over medium heat. Add ¼ cup tomato vinaigrette, chickpeas, one pinch each of salt and pepper. Cook until warmed through, 1 to 2 minutes. Keep warm over low heat.
Pour chickpeas over spinach mixture. Using a spatula, scrape any residual vinaigrette from the pan into the bowl. Drizzle another 1 to 2 tablespoons of vinaigrette over salad, as needed. Gently toss the salad, making sure all spinach leaves are coated well.
Divide spinach and chickpea salad among 6 serving plates. Top with mackerel fillets, and drizzle with extra tomato vinaigrette as desired, and garnish with parsley. Serve immediately.
This recipe by Emeril Lagasse originally appeared on Emeril’s Table on Hallmark Channel, courtesy Martha Stewart Living Omnimedia, Inc.
Prep time: 10 minutes I Cook time: 20 minutes I Serves 4
¼ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 onion, thinly sliced
1 ½ teaspoons curry powder
1 teaspoon finely grated lemon zest
¼ pound Andouille sausage, thinly sliced
1 cup chicken stock
4 dozen littleneck clams, well-scrubbed
¼ cup chopped cilantro
Lemon wedges for serving
Warm the oil in a large saucepan over medium heat. Add the garlic, onion, curry powder, and lemon zest. Cook for 5 to 10 minutes, stirring occasionally, or until the onion has softened and turned translucent. Add the sausage and cook for about 2 minutes, or until lightly browned. Add the stock and bring to a boil. Add the clams, cover, and cook for about 5 minutes, shaking the pan a few times, until the clams open.
Using a slotted spoon, place the clams in shallow serving bowls, discarding any clams that don’t open. Stir the cilantro into the broth and pour it over the clams. Serve with lemon wedges.
Prep time: 15 minutes I Cook time: 15-20 minutes I Serves 4
4 tablespoons unsalted butter, softened
¼ cup fresh tarragon leaves, minced
1 ½ teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
½ small onion, minced
1 clove garlic, minced
¼ cup dry vermouth
¾ cup water
2 dozen oysters, such as Wellfleet, shucked, ¼ cup oyster liquor reserved
1 cup heavy cream
8 baguette slices, toasted
1 clove garlic
In a medium mixing bowl, mix the butter with the tarragon and ½ teaspoon of the lemon juice. Season with salt to taste. Set aside.
Heat the oil in a large sauté pan over medium heat. Add the onion and minced garlic. Cook for about 5 minutes, or until translucent and softened. Add the vermouth (carefully; it may flame) and increase the heat to medium-high. Simmer for 1 to 2 minutes, or until reduced by half. Add the water and reserved oyster liquor and simmer for 3 minutes. Add the cream and reduce the heat to medium. Simmer for about 5 minutes, or until the sauce thickens enough to coat a spoon. Remove from the heat. Add the remaining 1 teaspoon lemon juice. Season with salt.
Add the oyster meat to the sauce. Cook over medium-low heat for 2 minutes, or until cooked and warmed through.
While the oysters are cooking, assemble the toasts. Lightly rub the baguette slices with the whole garlic clove. Spread each toast with the reserved tarragon butter. Serve immediately.