New-Style Caldo Verde

Chef Emeril adds crispy kale to give this spicy stew texture and flavor. Photo by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups finely chopped yellow 
onions
• 1 tablespoon minced garlic
• 2 pounds Idaho potatoes, peeled 
and cut into ½-inch cubes
• 7 cups chicken stock or canned, 
low-sodium chicken broth
• Salt (if desired) and freshly ground 
black pepper, to taste
• ½ teaspoon crushed red pepper
• 8 ounces kale, large stems and 
ribs removed
• 8 ounces firm (smoked) chorizo 
or other hot smoked sausage, 
diced or crumbled
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped 
fresh mint

Directions

1. Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
2. Cook until onions are wilted, 4 minutes.
3. Add potatoes and chicken stock, cover, and bring to boil.
4. Season with salt and pepper, and add crushed red pepper.
5. Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
6. While potatoes are cooking, thinly slice kale. Set aside.
7. When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
8. Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
9. Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

Carrot Ginger Soup

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 4 tablespoons (½ stick) butter
• 2 pounds carrots, cut into large dice (about 4 cups)
• 2 cups diced onions (medium dice)
• ¼ cup (about 2 ounces) peeled and sliced fresh ginger
• 6 springs fresh thyme, tied in a bundle with kitchen twine
• 2 teaspoons salt
• ¾ teaspoon freshly ground white pepper
• 6 cups water
• Sour cream, for garnish (optional)

Directions

1. Melt butter in 6-quart (or larger) soup pot over high heat. Add carrots, onions, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add water, cover pot, and bring to boil. Remove cover, reduce heat to medium low, and simmer for 15 minutes.
2. Remove pot from heat, and remove thyme bundle. Blend soup until it is completely smooth, using an immersion blender or in three batches in a blender.*
3. Transfer pureed soup to 4-quart pot or other serving dish. Stir to combine, and adjust seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.

*Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Five Grain Salad

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 2 cups cooked wild rice (scroll down or click here for cooking directions)
• 1 cup cooked amaranth (scroll down or click here for cooking directions)
• 1 cup cooked quinoa (scroll down or click here for cooking directions)
• 1 cup cooked millet (scroll down or click here for cooking directions)
• 1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to package)
• 1 teaspoon grated orange zest
• 1 cup fresh orange segments
• 1 cup diced fennel (small dice)
• ½ cup diced radishes (small dice)
• ½ cup extra-virgin olive oil
• ¼ cup freshly squeezed orange juice
• 3 tablespoons red wine vinegar
• 1 tablespoon chopped fresh fennel fronds
• 1 teaspoon chopped fresh dill
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Directions

Combine all ingredients in large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from refrigerator and serve at room temperature.

Wild Rice

Ingredients

(Makes 2 cups)

• ½ cup wild rice
• 1 ½ cups water
• 1 tablespoon butter
• ¼ teaspoon sea salt

Directions

1. Combine ingredients in medium saucepan and bring to boil. Stir, cover pan, and reduce heat to simmer. Cook until all liquid has been absorbed, 50 to 55 minutes.
2. Remove pan from heat and let stand, covered, for 10 minutes.
3. Fluff rice with fork, adjust seasoning if necessary, and use as desired.

Amaranth

Ingredients

(Makes 1 ½ cups)

• 1 cup amaranth seeds
• 1 cup vegetable stock or canned low-sodium vegetable broth
• Pinch of salt

Directions

1. Place small saucepan over medium-high heat, and add amaranth. Toast until it begins to pop, 4 to 5 minutes.
2. While amaranth is cooking, bring stock to boil in medium saucepan.
3. Add amaranth and salt to stock. Cover pan, reduce heat, and simmer until all liquid has been absorbed, 7 minutes.
4. Remove pan from heat and set aside, still covered, to steam for 7 minutes.
5. Pour amaranth into bowl and use as desired.

Quinoa

Ingredients

(Makes 2 cups)

• 1 cup vegetable stock or canned low-sodium vegetable broth
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ½ cup quinoa

Directions

1. Combine stock, salt, and pepper in medium saucepan and bring to boil over high heat. Add quinoa, cover pan, and reduce heat. Simmer quinoa until all liquid has been absorbed, 12 minutes.
2. Remove pan from heat and let stand, still covered, for 5 minutes.
3. Fluff quinoa with fork, and use as desired.

Millet

Ingredients

(Makes 2 cups)

• ½ cup hulled millet
• 1 cup vegetable stock or canned low-sodium vegetable broth
• Sea salt and freshly ground black pepper to taste

Directions

1. Place small saucepan over medium-high heat, and add millet. Toast until it has a nutty smell, 4 to 5 minutes.
2. As soon as first grain pops, remove pan from heat and pour millet into bowl. Add cold water and swirl to wash millet. Then pour millet into fine-mesh sieve and rinse under cold running water for another minute or until water runs clear.
3. Bring stock to boil in medium saucepan. Add millet and salt and pepper to taste, reduce heat, and simmer, covered, until all liquid has been absorbed, 20 minutes.
4. Remove pan from heat and let stand, still covered, for 5 minutes.
5. Fluff millet with fork, and use as desired.

Honey Lemon Thyme Cornish Game Hens

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 4 1-pound Cornish game hens
• 8 tablespoons (1 stick) butter
• 1 tablespoon plus 1 teaspoon chopped fresh thyme
• Grated zest of 2 lemons
• 4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup honey
• 1 tablespoon plus 1 teaspoon soy sauce

Directions

1. Position rack in center of oven and preheat oven to 500° F. Line a large baking dish with aluminum foil, and set aside.
2. Rinse hens well, inside and out, under cool running water. Pat dry with paper towels.
3. Combine 4 tablespoons of butter, thyme, and lemon zest in small bowl. Use fork to blend well. Divide mixture into 4 portions, and spread one portion under skin covering the breast of each hen. Combine 1 teaspoon salt with ½ teaspoon black pepper, and season cavities of hens. Truss hens, fold wing tips back and tuck under, and arrange hens breast side up in prepared baking dish.
4. Combine lemon juice, honey, soy sauce, and remaining 4 tablespoons butter in small saucepan, and warm over low heat until heated through. Divide honey mixture in half, and set aside one portion. Use some of remaining portion to baste tops of hens well. Season hens with remaining 3 teaspoons salt and ½ teaspoon pepper.
5. Transfer baking dish to oven and cook, basting hens with honey mixture about every 5 minutes. If necessary, tent hens with foil during last few minutes of cooking to prevent over-browning.
6. When hens reach an internal temperature of 165° F*, remove dish from oven and let rest for about 5 minutes. Discard honey mixture used for basting. Use reserved honey mixture to drizzle over hens before serving.

*Note: To check temperature, insert instant-read thermometer in thickest part of breast, avoiding any bones.

Green Onion Spoonbread

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 3 tablespoons unsalted butter
• 1 cup plus 3 tablespoons stone-ground cornmeal
• 1 ⅔ cups whole milk
• ⅔ cup heavy cream
• ⅔ cup buttermilk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 ounces sharp cheddar cheese, grated
• 4 eggs, separated
• ¼ cup finely chopped green onions, green and white parts
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons sugar

Directions

1. Butter 9×13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to dish and tilt dish to coat bottom and sides with cornmeal. Set baking dish aside.
2. Combine milk, cream, buttermilk, salt, and pepper in medium saucepan, and bring just to a boil. Whisk in 1 cup cornmeal and cook, stirring constantly, until mixture thickens and has consistency of grits, 1 to 2 minutes. Remove from heat and immediately transfer mixture to heatproof bowl. Stir in cheese, and set bowl aside until mixture is lukewarm, stirring often to prevent skin from forming on top, 10 to 15 minutes.
3. Preheat oven to 350° F.
4. In small bowl, lightly beat egg yolks. Then stir yolks, green onions, thyme, baking soda, and baking powder into cornmeal mixture.
5. Combine egg whites and sugar in mixing bowl, and beat until stiff peaks form. Fold ⅓ of whites into cornmeal mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate whites.
6. Transfer mixture to prepared baking dish, and bake until spoonbread is puffed and golden brown on top, and knife inserted into center comes out clean, about 30 minutes. Serve immediately.

Orange, Walnut, and Goat Cheese Salad

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• ½ cup roughly chopped walnuts
• 2 medium oranges, reserve juice
• 8 ounces mesclun salad greens or spring greens mix
• 2 shallots, cut into thin rings (about ⅟₃ cup)
• 5 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ¼ teaspoon salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper, plus more to taste
• ⅛ teaspoon sugar
• 3 ounces soft, mild goat cheese, crumbled

Directions

1. Preheat oven to 350° F. Spread walnuts on small baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes. Set aside until cooled slightly.
2. Cut away peels from oranges, leaving no white pith. Holding over small bowl, segment oranges, catching any juices. In large bowl, combine greens, orange segments, and shallot rings.
3. In small bowl, combine oil, vinegar, salt, pepper, sugar, and 2 tablespoons of reserved orange juice. Whisk to combine. Taste, and adjust seasoning if necessary.
4. Drizzle dressing over salad, tossing to coat evenly. Add goat cheese and chopped walnuts, and toss gently to combine. Season lightly with salt and pepper if desired, and serve immediately.

Turkey Roulade 
with Peach and Sage Gravy

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 4 quarts water
• 1 cup packed light or dark brown sugar
• ¾ cup kosher salt, plus more for seasoning roulade
• 1 7-pound whole turkey breast, skin on, deboned
• 4 cups coarse fresh breadcrumbs (from a loaf of French or Italian bread)
• 8 ounces bacon, chopped and cooked until crisp, fat reserved (or substitute olive oil)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped garlic
• ½ cup chopped fresh parsley
• 1 teaspoon Emeril’s Original Essence or Creole Seasoning, plus more for seasoning roulade
• ¼ cup olive oil
• Freshly ground black pepper
• Peach and Sage Gravy (Click here for recipe.)

Directions

1. Combine water, brown sugar, and salt in 2-gallon or larger stockpot, and whisk until sugar and salt have dissolved. Place turkey breast in stockpot and refrigerate for 8 hours.
2. Remove turkey breast from brine, and pat dry with paper towels. (At this point you can proceed with recipe or refrigerate turkey up to 1 day until ready to cook.)
3. Preheat oven to 350° F.
4. Cut three lengths of kitchen twine to 32 inches, and lay across cutting board. Making sure skin is pulled down to cover as much of breast meat as possible, lay turkey breast, skin side down, on top of strings. Cover turkey with parchment paper or plastic wrap, and pound with heavy mallet or bottom of cast-iron skillet until thickest part of breast is no more than 2 inches thick.
5. In large mixing bowl, use rubber spatula to combine breadcrumbs, bacon, ¼ cup reserved bacon fat, butter, garlic, parsley, and Original Essence or other seasoning.
6. Lightly season turkey breast with Original Essence. Pack stuffing mixture tightly into 1-cup measure, and then empty stuffing onto middle of breast. Repeat two more times. Roll breast up as tightly as you can to form a cylinder, and use twine to tie breast together in three places. Snip off extra length of twine. (You can also tie twine vertically around breast, tucking in flaps at ends, if necessary to keep stuffing inside.) Brush olive oil all over roulade, and season lightly with Original Essence, kosher salt, and pepper.
7. Heat large skillet or ovenproof roasting pan over medium-high heat. When hot, place turkey roulade into pan and sear until golden brown on all sides. Transfer pan to preheated oven and cook uncovered until center reaches an internal temperature of 155° to 160°F when tested with instant-read thermometer, 60 to 90 minutes. Remove turkey from oven and let rest for 20 minutes before carving.
8. Remove strings and slice roulade crosswise into ½-inch-thick slices. Serve with Peach and Sage Gravy.

Peach and Sage Gravy

Ingredients

• 2 tablespoons olive oil
• ¼ cup finely minced shallots
• 2 teaspoons minced garlic
• ½ cup white wine vinegar
• 4 cups turkey stock, chicken stock, or canned low-sodium chicken broth
• ¾ cup peach preserves
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ⅟₃ cup fresh sage leaves

Directions

1. Set 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until shallots are fragrant and lightly caramelized, about 1 minute.
2. Add white wine vinegar and cook until nearly completely reduced, about 1 minute.
3. Add stock and preserves, and raise heat to high. While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste.
4. Add butter-flour paste to stock and use whisk to stir in, making sure it is well incorporated. Bring gravy to boil, season with salt and pepper, and reduce heat to simmer. Cook until gravy has reduced by one quarter, about 20 minutes.
5. Remove pan from heat and add sage leaves to gravy. Allow flavors to steep for about 3 minutes, and then strain gravy. Serve gravy with slices of turkey roulade (click here for recipe).

Homemade Applesauce

Ingredients

• 5 pounds apples, preferably a mix of tart/sweet and green/red
• 1 cup apple cider
• 2 cinnamon sticks (3 inches each)
• 1 teaspoon whole allspice berries
• ¼ teaspoon freshly grated nutmeg
• 3 to 6 tablespoons sugar or light brown sugar, to taste
• ¼ cup Calvados* or brandy (if desired)

Directions

1. Peel green apples, and remove cores and seeds; cut each apple into 8 pieces.
2. Core and remove seeds from red apples (do not peel red apples; cooking with peel will impart a beautiful rosy color to your applesauce), and cut each apple into 8 pieces.
3. Place all apples in large, heavy saucepan, and add cider, cinnamon sticks, allspice, and nutmeg. Cover and bring to boil over medium-high heat, stirring occasionally. Cook for 30 minutes.
4. Reduce heat to medium-low and continue to cook, covered and stirring frequently, until apples have completely broken down into thick sauce, about 30 minutes. Add sugar to taste, and the Calvados if desired, and cook for 10 minutes longer.
5. Pass applesauce through a food mill or a coarse sieve to remove any remaining skins and solids (discard solids). Set sauce aside to cool, or enjoy warm. Store covered in refrigerator for up to 1 week.

*Calvados is an apple brandy from the French region of Lower Normandy.

Emeril's Oven Roasted Chicken Wings

Emeril’s Oven Roasted Chicken Wings

Makes 4 to 6 servings

“You won’t have to clean the fryer or hide from your doctor. … Need I say more?” —Emeril Lagasse

• 4 pounds chicken wings, wing tips removed, separated at the joints
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1/2 teaspoon cayenne
• 4 tablespoons butter, melted
• Your favorite sauce, for serving, such as barbecue sauce, ranch dressing, or blue cheese dressing, optional

Preheat the oven to 500 F.

Line large rimmed baking sheet with aluminum foil. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. While crushing between your fingers, add thyme. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.

Grilled Vegetable and Goat Cheese Sandwich

Grilled Vegetable and Goat Cheese Sandwich

• 1 large globe eggplant, ends trimmed, cut into 1/3-inch-thick rounds
• Salt
• 4 bell peppers of assorted colors
• ½ cup olive oil
• 2 medium red onions cut into ½-inch-thick rounds
• 1 large zucchini, cut on the diagonal into 1/3-inch-thick slices
• 1 large yellow squash, cut on the diagonal into 1/3-inch-thick slices
• Kosher salt and freshly ground black pepper
• 6 ounces soft, mild goat cheese, room temperature
• 1 ½ teaspoons minced garlic
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced fresh basil
• 1 loaf ciabatta, cut into 1/2-inch-thick slices
• Balsamic Vinaigrette

Preheat grill to medium-high.
Place eggplant slices on wire rack and sprinkle lightly with salt on both sides. Set rack aside until eggplant begins to “sweat,” about 15 to 20 minutes.
Meanwhile, brush all sides of peppers with olive oil. Grill peppers, turning occasionally, until blistered and lightly charred on all sides. Place in bowl, cover tightly with plastic wrap, and set aside to steam while grilling remaining vegetables.
Cut onions into ½-inch-thick rounds, and insert toothpicks horizontally through slices to hold them together on grill. Pat eggplant slices dry with paper towels. Brush both sides of eggplant, zucchini, yellow squash, and red onion slices with remaining olive oil and place on large baking sheet or platter. Season with kosher salt and black pepper to taste. Grill vegetables, in batches if necessary, until lightly charred on edges and nicely marked on both sides, about 10 to 15 minutes. Transfer grilled vegetables to platter and set aside.

Spiced Buffalo Burgers

Spicy Buffalo Burgers

• 2 pounds ground buffalo
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Chile Spice Blend for Burgers
• 2 tablespoons vegetable or olive oil
• 1 small onion, cut into ½-inch-thick rounds
• Shredded cheddar or Swiss cheese (optional)
• 6 hamburger buns
• Mayonnaise, for serving
• Sliced pickles, for serving
• Red-leaf lettuce, for serving
• Tomato slices, for serving

Cover baking sheet with aluminum foil or waxed paper, and set aside.

Place meat in large mixing bowl. Add Worcestershire and Chile Spice Blend, and mix gently but thoroughly with hands until all ingredients are well incorporated. Form meat into 6 equal patties, placing them on  prepared baking sheet when formed.

Preheat grill to medium-high. Lightly oil grate with some oil.
Brush onion slices with remaining oil. Grill onion slices, turning occasionally, until lightly caramelized, 6 to 8 minutes. Remove from heat and set aside until ready to serve the burgers. Place buffalo patties on grill and cook for 6 to 8 minutes. Turn burgers over, place cheese on patties (if using) and top patties with bun top. Cook on second side for 2 to 3 minutes. Place bun bottoms, cut side down, on grill briefly to toast.

Arrange bun bottoms on large platter, cut side up. Top with desired condiments. Slide patties and bun tops onto bun bottoms. Serve with grilled onions.

Caribbean Pork Tenderloin

Caribbean Pork Tenderloins

• ½ small Vidalia onion, sliced
• ¼ cup minced fresh ginger
• 2 tablespoons minced garlic
• 2 Scotch bonnet, chiles, stemmed, seeded, and minced
• One 14-ounce can unsweetened coconut milk
• ½ cup dark rum
• ¼ cup freshly squeezed lime juice
• 3 tablespoons cane or dark brown sugar
• Two 1-to 1 ½ -pound pork tenderloins, trimmed of fat
• Vegetable oil, for brushing
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro

Combine onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar in bowl, and whisk to combine. Place tenderloins in gallon size resealable plastic bag, and add marinade. Remove as much air as possible before sealing bag, and turn bag to make sure the tenderloins are well coated. Refrigerate, turning bag occasionally, for 6 hours.

Preheat grill to medium-low.

Remove tenderloins from marinade (discard marinade), and blot dry with paper towels. Brush tenderloins with vegetable oil, and season with salt and pepper. Place on the grill and cook, rotating as necessary, until thermometer inserted into the center of tenderloins reads 140 to 145 F, 20 to 25 minutes. Remove from grill and let rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.

Sardines Portugese-Style

Sardines Portuguese-Style

(Makes 4 servings)

• 12-16 fresh whole sardines (2 to 2 1/2 pounds), scaled, cleaned, and rinsed
• 2 cups peeled, seeded, and diced tomatoes (from about 1 pound tomatoes)
• 3/4 cup extra-virgin olive oil
• 1/3 cup coarsely chopped pitted kalamata olives
• 1/3 cup chopped fresh parsley
• 2 tablespoons minced garlic
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice
• Coarse sea salt and freshly ground black pepper
• 1/2 cup olive oil
• 1 lemon, sliced into 1/3-inch-thick rounds
• 4 Roma tomatoes (about 1 pound), halved

Lay sardines side by side on clean, dry kitchen towel or on paper towels, and gently roll together into cylinder to remove excess moisture. Refrigerate until ready to use. (It is very important that sardines are sufficiently dry before oiling, seasoning, and grilling.)

Preheat very clean, well-oiled grill or broiler to high.

In medium mixing bowl, combine diced tomatoes, 1/2 cup of extra-virgin olive oil, and olives, parsley, basil onion, and garlic. Add 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix well. Set aside at room temperature until ready to serve sardines.

Transfer sardines to small, rimmed baking sheet, and drizzle 1/4 cup of olive oil over them. Turn sardines in oil to coat them. Oil grill grate one more time before cooking. Season sardines on both sides with 1 teaspoon salt and ½ teaspoon pepper. Place them directly on grill and cook, undisturbed, until skin is crispy and lightly charred, 2 to 3 minutes. Turn them over and cook for another 2 to 3 minutes. (If you try to turn fish to soon, they will stick to the grill. Be patient here and fish will turn easily once skin has crisped.)

While fish are cooking, brush lemon slices and tomato halves lightly with remaining 1/4 cup olive oil. Season them with sea salt and black pepper to taste, and place them on the grill. Grill until softened and nicely marked on both sides, about 2 minutes.

Arrange grilled sardines on serving platter, season them a final time with sea salt and black pepper, and drizzle with remaining 1/4 cup lemon juice and remaining ¼ cup extra-virgin olive oil. Serve immediately, with grilled tomato halves, grilled lemon slices, and tomato-olive vinaigrette spooned over all.

Emeril's Mixed Herb Pesto

Mixed Herb Pesto

• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped fresh chives
• 1/2 cup pine nuts, lightly toasted
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 cup extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Mix basil, parsley, mint, cilantro, and chives in food processor until finely chopped. Add pine nuts, garlic, and Parmesan cheese. With machine running, add oil in thin, steady stream. Add lemon juice, salt, and pepper, and pulse to combine. Transfer pesto to nonreactive bowl and cover with plastic wrap until ready to use.