Pea Soup; Deep Dish Meat Pie; Sugar Pie
Daube Glacee, Crawfish Imperial
Fresh Orange Pound Cake with Orange Glaze; Frozen Caramelized Banana and Chocolate Bomb; Lemon Mousse Cake
White Bread and Rolls; Potage from Meat 'A Great Pye', Maid of Honor Cake
Pasta with Swiss Chard in Broth with Meatballs; Seafood Chowder; Oysters Rockefeller Soup Garnished with Crispy Bacon and Fried Oysters
Emeril's Savory Pain Perdu; Fresh Eggplant with Roasted Red Pepper Panini; Duck-Stuffed Pitas
White Chocolate Pot du Creme; Old-fashioned Milk Chocolate Fudge; Chocolate Mint Petit Fours; Classic Black Forest Cake
Emeril's Doughnuts; Blueberry Cake Doughnuts
Classic Fondue; Leeks Rosti; Zurich Veal
Emeril reminds you that there's much more to pasta than plain old macaroni with marinara sauce. Tonight he's showing you how easy it is to revive that tired pasta recipe by adding or changing just a few simple ingredients. Rigatoni oreganata with tomato sauce and breadcrumbs; Buccatini with Italian tuna and calamata olives; Potato, leek, and bacon ravioli; and Veal stuffed jumbo shells with a mushroom bechamel.
Wild Boar and Foie Gras Terrine; Grilled Rabbit Sausage over Stewed White Beans; Hunter's Duck Pie
Swirl of Roasted Red and Yellow Pepper Soup with Shrimp Dumplings; Eggplant and Oyster Stuffed Peppers with a Creole Sauce; Crunchy Asian Slaw; Tempura Roasted Peppers with Fresh Crab Salad
Blinis; Halushki
Rabbit and Shiitake Mushroom Terrine with a Caramelized Onion Sauce; Sardine and Red Pepper Terrine; White Chocolate and Red Raspberry Terrine
Red Rooster; Artichokes Stuffed with Ricotta and Salami Rolls; Emeril's Fried Turkey; Chocolate Mousse Layer Cake
Russian Cigarettes; Emeril's Madeleines
Bacon and Beef Consomme; Vienna Schnitzel Served with Rice; Green Peas and Mayonnaise; Classic Apple Strudel
Emeril's Corn Tortillas; Tortilla Soup; Roasted Pork Enchiladas; Roasted Pork Chimichangas; Corn and Goat Cheese Quesadillas; Banana Quesadillas
Floating Islands; Angel Food Cake with Lemon Curd; Coffee Macaroons; Chocolate and Almond Dacqoise with a Caramel Butter Cream Frosting
Duck Stuffed Pitas; Emeril's Chowder of Love; Orange Petite Fours with an Almond Pastry Cream and Fresh Orange Glaze
Basic brown stock; roasted leg of lamb with potatoes.
Bratwurst cooked in beer with smothered cabbage.
Hoisin glazed chicken stuffed with sticky rice.
Foie gras and mushroom stew with mascarpone dumplings.
Susan's coulibiac of salmon; stuffed veal chops en croute.
Oyster stew over spinach potato pancakes.
Paneed pork loin mashed root vegetables with cipollini.
Roasted quail stuffed with veal over creamy grits.
Shrimp stock; shrimp and grits; sweet corn relish.
Three-tiered Christmas bread; roasted pepper ketchup.
Escargots de bourguignonne; steak tartare; choucroute.
Roasted pumpkin soup with crispy duck confit relish.
Fried corn and mozzarella cakes; sausage and pepper calzone.
Emeril's bellini; fresh pasta with shiitake mushrooms.
Ham hock and lentil soup; lobster pot pie; Emeril's pot roast.
Turkey cristo; turkey bone gumbo; turkey stew over potato cakes.
Caviar parfait; fresh lobster; sweetbread-stuffed veal chop with seared foie gras.
Emeril's latkes; sugarcane baked ham with spiced apples and pears.
Split pea soup with roasted fennel and lobster salad.
Rye dinner rolls; fried fish fingers with tartar sauce.
Country ham with red-eyed gravy; beignets and café au lait.
Mini eclairs; big kahuna; bananas foster ice cream pies.
Fresh crab and horseradish salad with yukon gold potatoes.
Chilled mousse of pike with truffle and lobster salad.
Sticky pecan rolls; country ham and cheese biscuits.
Pork chops stuffed with oyster dressing andouille.
Foie gras and truffle mousse; seared foie gras.
Spinach salad with andouille dressing; trout almondine.
Garlic butter; sautéed frog legs with tomato garlic butter.
Crawfish egg rolls with hot sesame drizzle.
Sicilian eggplant relish; pasta con le sarde.
Crown roast of lamb; ring of carrot with buttered peas.
Vodka and citrus-cured salmon; caramelized grapefruit salad.
Stir-fried crab meat with cellophane noodles.
Hot sauce; duck confit rellenos; fire-roasted corn.
Yellow curry powder; curry eggplant mango chutney.
Artichoke and crab beignets with remoulade sauce.
Pickled herring casserole; smoked scallop sandwich.
Coconut tempura shrimp with mango chutney.
Eggplant; prosciutto and mozzarella cheese roulade.
Garlicky clams; fresh spinach salad with teardrop tomatoes.
Homemade thousand island spread; Emeril's open-face reuben.
Fried soft shell crab; white asparagus and wild sorrel.
BBQ salmon gravlax with potato salad; smoked salmon salad.
Morel and truffle gratin; veal raviolis with morel cream sauce; watercress salad with baby tomatoes and sherry vinaigrette; striped bass with baby morels and watercress sauce.
Marinated tomatoes stuffed with shrimp salad; crawfish mousse-stuffed zucchini flowers; roasted eggplant stuffed with Portuguese rice dressing.
Jasper White's baked stuffed lobster; lobster cheesecake.
Smoked mussel fritters with roasted red pepper aioli.
Grilled lamb patties with white bean and mint relish.
Roasted chicken with caramelized onions; croquignoles bread.
Chocolate-dipped gooseberries; peaches and cream jelly roll.
Tomato and potato tart; potato gnocchi with gorgonzola sauce; andouille potato cakes with corn salsa; crispy sea bass with confit of yukon gold potatoes; pancetta and sweet peas.
Orange wine; goat cheese fondue on country-style bread; fish soup with summer vegetables and rouille; fresh lemon and lavender ice cream with almond butter cookies.
Baby arugula with ham; blue cheese and fresh fig vinaigrette; cheddar cheese and beer soup with tempura broccoli florets; fried fresh mozzarella with mushroom ragu; shaved truffles.
Sardinian parchment bread; zuppa sarda; artichokes stuffed with ricotta and salami; Sardinian ravioli with meat ragu.
Roasted veal loin stuffed with fontina cheese and truffles with mushroom sauce; veal piccata; veal saltimbocca.
Creole tomatoes and vidalia onions with Maytag blue dressing; roasted rib eye with potato and goat cheese gratin; chocolate mousse layer cake with vanilla ice cream.
Goat stew with chestnut flour polenta; Corsican chestnut beignets; fiadone (Corsican cheesecake).
Creole chicken; red beans and rice soup; shrimp court bouillon; roasted flounder stuffed with eggplant and cornbread dressing; sauce piquant.
Zucchini and shrimp fritters with roasted red emulsion; Emeril's parfait with spiced pear coulis.
Seared tuna salad with wasabi vinaigrette and crispy wontons; seared grouper with peasant meat juices; celery root mashed potatoes; red fish almondine with brabant potatoes.
Blue cheese and brie quesadillas with pear and brown sugar compote; potato and goat cheese gratin; beer braised rabbit; Julia's pan-fried thin burger.
Roasted butternut squash custard pie with pecan crust; buttermilk spice cake with fresh apple puree and roasted walnut cream cheese frosting.
Poached eggs; perfect boiled eggs; caramelized salmon deviled eggs; Portuguese scrambled eggs with salt cod; onions and potatoes; classic spaghetti carbonara.
Classic Lyonnaise potatoes; onion tarts; veal liver and onions.
Mint julep martini; salmon and caviar stuffed potatoes; canapé of blue cheese and roasted walnuts with onion and apple relish; shrimp toast; spinach and oyster rissoles.
Mexican chocolate drink; cinnamon smoked venison with bourbon sweet potatoes; roasted pork tacos with green mole sauce and apple relish; cinnamon and rice crème brûlée.
Grilled shrimp torn bread salad; fresh mushroom and pepperoni cream sauce over fettuccine; gratin of sabayon over caramelized apples and pears.
Galette paysanne; galette des rois; orange galettes layered with citrus cream and drizzle of caramel sauce.
Seared beef fillets with blue glacage; seared salmon with wild mushroom and white bean ragout and merlot reduction sauce; BBQ rock shrimp over creamy grits.
Emeril's butter cookies with buttercream frosting; Matthew's elephant ears; sugared popcorn.
Hot jalapeño crab dip; fried catfish on a stick with remoulade sauce; crispy shrimp burger with tartar sauce; peanut butter and chocolate praline ice cream sandwiches.
Pea soup; deep-dish meat pie; sugar pie.
Fresh orange pound cake with orange glaze; frozen caramelized banana and chocolate bomb; lemon mousse cake.
Pasta with swiss chard in broth with meatballs; seafood chowder; oysters rockefeller soup garnished with crispy bacon and fried oysters.
Emeril's savory pain perdu; fresh eggplant and roasted red pepper panini; duck-stuffed pitas.
Emeril's doughnuts; simple lemon glaze; blueberry cake doughnuts.
Classic fondue; leeks rosti; Zurich veal.
Wild boar and foie gras terrine; grilled rabbit sausage over stewed white beans; hunter's duck pie.
Swirl of roasted red and yellow pepper soup with shrimp dumplings; eggplant and oyster stuffed peppers with Creole sauce; crunchy Asian slaw; tempura roasted peppers with fresh crab salad.
Potato and cheese pierogi; blinis; halushki.
Russian cigarettes; Emeril's madeleines.
Bacon and beef consommé; Vienna schnitzel with rice; green peas and mayonnaise; classic apple strudel.
Emeril's corn tortillas; tortilla soup; roasted pork enchiladas; roasted pork chimichangas; corn and goat cheese quesadillas; banana quesadillas.
Floating islands; angel food cake with lemon curd; coffee macaroons; chocolate and almond dacquoise with caramel buttercream frosting.
Duck-stuffed pitas; Emeril's chowder of love; orange petit fours with almond pastry cream and fresh orange glaze.
Cheese and walnut bread; roquefort pavee with apple compote and toasted croutons; lamb-stuffed ravioli with gorgonzola cream sauce.
Emeril's macadamia nut chews; toasted almond and dried cherry nougat.
Emeril's antipasto platter; grilled prawns; Sicilian chicken salad.
Pan-seared shad roe with brown butter sauce; roasted lamb chops stuffed with black olives and goat cheese; fresh fiddlehead fern; crawfish and white bean ragout; fresh coconut cake with lemon cream cheese filling and icing.
Caldo verde; salt cod; onions and potatoes; tripe o'Porto style.
Smoked lobster and mirliton parfait; fresh swordfish with olive tomato sauce and crispy calamari; tequila mussels.
Caramelized pears with prosciutto and drizzle of balsamic syrup; grilled escolar with fresh asparagus; baby morels and currant tomatoes; fruit terrine with almond cream and three fruit coulis.
Mr. John's chorizo and seafood gumbo; Emeril's stacked salad; blue cheese stuffed fillets with bacon mashed potato; chocolate pecan cake with white chocolate mocha sauce.
Grilled shellfish with romesco sauce; classic aioli; samfaina; buñuelos de bacalao; traditional Catalan fish stew.
Seared beef carpaccio with shaved artichokes and truffle oil; salt-and-herb-crusted red snapper with orange and tomato salsa; angel food cake with mango and papaya sorbet parfait.
Alligator sauce piquant over creamy stone ground grits; marinated flank steak with stewed Florida swamp cabbage; Oreo cookie and white chocolate mousse pie with macerated strawberries.
Pork and clams; charcoal grilled sardines; tuna steak with onions and tomatoes.
Creole fried shrimp salad with vidalia onions; a classic remoulade dressing and pickled okra; Couscous with tomato chili sauce; ham hock and beans; buttermilk pie.
La bourride; escargot a la provence; fresh apricot clafoutis.
Aussie barbecue Emeril-style; kangaroo-fried pies; wattleseed ice cream with homemade macadamia nut cookies.
Mrs. Hay's stuffed chicken wings with hoisin sauce; crawfish dumpling with ginger soy dipping sauce; shrimp stuffed crab claws.
Caramelized onion; rosemary and fresh tomato bread; fried green tomatoes with lobster and teardrop tomato salad; warm pimento cheese stuffed Creole tomatoes.
Emeril's frozen milk punch; Suzanne's muffins; ambrosia salad parfaits; apple smoked bacon; white cheddar and potato omelet.
Smoked salmon roulade; fresh pear and blue cheese salad with toasted walnut vinaigrette; mango shortcake with fresh coconut ice cream.
Farmer's market salad with goat cheese croutons; baked sea trout with market vegetables and potatoes; pork stir-fry; strawberry-rhubarb pie with almond crumb topping.
Fried oyster po' boys with BBQ sauce and blue cheese slaw; andouille and white cheddar over-stuffed baked potatoes; creole mustard; rosemary and garlic crusted veal roast; fried blueberry pies.
Fresh tomato and bean salsa; seafood ceviche tacos; Emeril's taco salad with roasted poblano buttermilk dressing; triple chocolate brownies with cinnamon cream cheese icing.
Vietnamese style po' boys; fresh crab spring rolls; Emeril's duck and noodle soup; five spice spare ribs with crunchy slaw.
Homemade chicken and vegetable soup; Emeril's peanut butter and banana sandwich with homemade bam chips; apple and oatmeal crisp.
Chicken cacciatore; coq au vin; chicken and dressing.
Buttermilk and lemon-scented pancakes with warm blueberry syrup; whole trout stuffed with bacon and eggplant dressing; campground brownie pie.
Muffuletta salad; skewers of grilled prawns with fresh corn and tomato salad; Emeril's classic banana split.
Singapore sling; linguini with clam sauce and tomato sauce; the king's Creole fried pork chops with mashed sweet potatoes and apples; southern cooked greens; grasshopper pie.
Corn cake and salmon salad sandwich with beluga caviar; scallops with portobello mushroom and truffle emulsion; Emeril's wedding cake and buttercream.
Artichokes alla giudia; spaghetti all'amatriciana; baby lamb with egg sauce; ricotta cheese fritters.
Pimento and bacon clams; salt cod and lobster cakes with roasted corn relish and classic tartar sauce; blueberry jam and custard pie.
Mary Beth's sauerkraut balls; wiener schnitzel a la holstein; grilled bratwurst with German potato salad.
Cranberry and chocolate truffle; fresh cranberry compote; seared foie gras with pan perdu.
Crispy sweetbreads with white bean ragout; braised veal cheeks over creamy polenta; stuffed breast of veal with spicy tomato sauce and creamy pasta.
Apple cider-marinated pork spare ribs; apple potato gratin; apple Charlotte.
Pumpkin bread sandwich with pumpkin seed and cream cheese filling; tempura pumpkin with drizzle of caramel sauce and cinnamon ice cream; pumpkin cheesecake with bourbon spiked cream.
Chicken Kiev; duck a l'orange; roasted squab stuffed with creole rice dressing.
Roasted butternut squash ravioli with sage brown butter sauce; warm zucchini bread; baked acorn squash filled with italian sausage and rigatoni pasta; spaghetti squash jam; golden spaghetti squash.
Frico crisps; crostini with chicken livers; veal meatballs; kicked-up tzatziki sauce; stuffed grape leaves; kicked-up fried almonds; kicked-up stuffed olives.
Vegetable frittata; kicked-up frittata; garlic soup with eggs; kicked-up scotch eggs.
Venison pastrami with huckleberry ketchup; venison and wild mushroom stew; venison meatballs with pasta ribbons.
Turkey bolognese; duck and sausage etouffee; Emeril's chicken pot pies.
Lump crabmeat beggar's purses; belon oysters with champagne mignonette; lobster mousse bouchees; baby lamb chops with mint hollandaise; truffled dijonnaise potato squares; chocolate truffles.
Parma salad; passatelli soup; parmesan vegetable fritters; rose of parma; parmesan spinach pie.
Vodka and citrus cured salmon; mini open-faced corn cake and salmon salad sandwiches; funky southwestern turkey; rhubarb and apple pie with walnut crumb topping.
Baby greens with fig vinaigrette; jumbo lump crabmeat timbale in clear tomato juice; chicken en papillote with spicy carrot jus; fruit stew with oatmeal dumplings.
Pad thai; bahn pho bo; soba; cellophane noodles; lo mein.
Porcini salad; apricot-glazed roast duck with caramelized apples; garlic and herb roasted potatoes; pear and stilton soufflé with pear compote.
Homemade linguica sausage; linguica-stuffed turkey breast; seafood boudin; andouille sausage and shrimp calzones; chorizo and mussels in tomato wine broth.
Oyster shooters; steamed blue crabs; citrus-crusted tuna with beer sauce.
Emeril's chocolate cocktail; molten chocolate cakes; chocolate meringue pie; bittersweet chocolate marquise with orange crème anglaise.
Butternut squash and sausage soup; potato; onion and roquefort soup; ham and split pea; brown windsor soup.
Hurricane cocktails; clean out the ice box jambalaya; mediterranean chicken packets; red bean soup; pound cake with ice cream.
Aloo palak; skordalia with fried calamari; steak frites; shepherd's pie.
Eggplant; sausage and ziti casserole; mexican breakfast casserole; spinach, mushroom and artichoke casserole; deep-dish banana pudding with chocolate sauce.
Dinner salad with honey mustard dressing; Sunday dinner pork roast; kicked-up bacon-cheese mashed potatoes; nutty green beans; strawberry-cream angel food cake.
Kir royale with parmesan crisps; seared scallops with champagne butter; duck breasts with cherries and rose champagne reduction; champagne gelle.
Parsnip cakes with smoked trout; apple and horseradish cream; root cellar gratin; venison medallions with celery root-pear puree; sweet potato spice cake.
Vietnamese summer rolls with hot mustard sauce; orzo salad stuffed tomatoes; pasta with chickpeas and spinach; portobello mushroom-blue cheese burgers; cherries jubilee with homemade lady fingers.
Essence; seafood and sausage pasta with essence cream; fresh herb tart; lamb stew with herbs de provence; anise biscotti with lemon ice cream.
Garlic and rosemary red wine vinegar; watercress salad with red wine vinaigrette; coq au vin; grilled salmon with beurre rouge; oranges with red wine syrup and orange pound cake.
Honey date nut muffins with orange honey butter; spicy honey barbecued chicken; honeyed apple cabbage slaw; baklava.
Barley lemon water; barley and wild mushroom salad; corn cakes with duck confit and pepper jelly; cornish hens with bulgur stuffing; oat-crusted trout with creamy mustard horseradish sauce; kasha pudding with buckwheat honey and dried fruit.
Meat patties; rice and peas; rum cake with rum and guava jelly; ackee and saltfish.
Swedish pancakes; toasted ravioli; bbq pork; pulled pork sandwiches with slaw and fried pickles; café brûlot.
Fried catfish manchac-style; spicy tartar sauce; kicked-up hush puppies; teriyaki glazed halibut with cucumber noodles; emeril's peasant-style monkfish; poached grouper with mango salsa.
Raspberries macerated in wine mille-feuille; blueberry and pear torte with white chocolate ice cream.
Hurricane punch; big crowd roasted garlic chicken with angel hair pasta; roasted vegetable salad with goat cheese; cranberry-apple crisp.
Portuguese pickled fish; fritto misto with garlic dipping sauce; Emeril's chicken cordon blue with mushroom sauce; chicken paprikas with herbed dumplings.
Spaghetti pie; kicked-up stuffed garlic bread; skewers with creamy dressing; Emeril's kicked-up brownie ice cream sandwiches.
Foie gras sauteed with apples; leg of lamb gascony-style; smothered potatoes; prune tart with armagnac cream.
Spiked hot chocolate; wild cream of mushroom soup; string bean casserole; kicked-up blue cheese-stuffed burgers; tapioca pudding parfait.
Tried and true buttermilk pancakes with orange syrup and raspberries; goat cheese stuffed zucchini pancakes with tomato sauce; bacon pancakes with walnut butter and caramelized onions; giant apple walnut pancake.
Savory leek and applewood bacon tart; mediterranean quiche; onion and roquefort tart; manly quiche.
Oysters on the half shell; asparagus soup with red pepper sauce and lump crabmeat; chicken club roulades with white wine mustard cream sauce; hazelnut-chocolate souffle glace.
Trout with pecan meuniere sauce; herb-stuffed roasted chicken with reduced pan gravy; pan-fried quail with country milk gravy; pork medallions with mustard cream sauce.
Garlic studded pot roast; North African lamb shanks with couscous; spiced baked ham with sweet potatoes.
Huevos rancheros; roasted vegetable custard pie; béarnaise sauce with beef tenderloin; nutty ice cream cake with caramel sauce and toffee bits.
Red snapper fillets poached with fennel and vermouth; mushroom-dusted chicken with black vinegar reduction and ginger vegetables; poached pineapples with vanilla yogurt.
Shad roe with tomato-anchovy sauce; smoked sturgeon and choupique caviar salad; grilled butterflied rainbow trout; salmon with crawfish and fiddlehead fern ragout.
Edamame; chinese green beans; falafel with tahini sauce; slow-cooked white beans with pan-fried pork chops; vanilla ice cream with sweet red bean paste.
Frothy grasshopper; Mr. Lou's sorbet trio; espresso granita; kicked-up ice cream cake.
Linguine with seafood in saffron broth; vegetable casserole abruzzeze; lamb with balsamic vinegar; ricotta-filled pastries.
Fried pont l'eveque salad with walnut dressing; camembert-steamed mussels; chicken Normandy; Normandy apple and cream tart with calvados whipped cream.
Tuna tartare with verjus; seared salmon with warm lentil ragout; duck confit salad with dried beans; Stilton cheese and vanilla shallot vinaigrette; raspberry tart.
Baby-back ribs with coffee bourbon bbq sauce; kicked-up coffee drink; tiramisu with chocolate-dipped coffee beans.
No one knows what's in the mystery basket; Emeril is in for a surprise and so are we as decides what to make.
Homemade buttermilk; buttermilk fried chicken salad with buttermilk parmesan dressing; Alden's grandmother's cornbread; buttermilk praline ice cream.
Wild mushrooms in brioche; spinach salad with warm bacon dressing; mushrooms stuffed with crab; mushroom and shrimp quesadilla; mushroom-stuffed quail.
English fish and chips; beer-brined chicken with giblet gravy; beer-braised cabbage and celery root; Guinness ice cream.
Watermelon daiquiri; gazpacho with avocado and seafood; catfish po' boy; cold noodle salad.
Crabmeat asparagus salad; roasted chicken with lemon herb sauce; vanilla crème brûlée.
Bloody bull with elephant garlic chips; artichoke balls; garlic and red pepper dip; garlic custard with shrimp; garlic mojito granita with garlic brittle.
Emeril's pork fat arepas; Greek grilled leg of lamb gyros; vegetable samosas; Italian ices.
Curried squash soup; tempura squash blossoms with crab; zucchini sausage and shrimp torte; mirliton pie.
Pan-fried flounder with dilled tartar sauce; citrus-crusted pompano with grapefruit butter; shrimp creole smothered puppy drum; Biloxi bacon.
Basic sourdough starter; potato water starter; basic sourdough bread; muffuletta sandwich; blueberry sourdough pancakes; sourdough cornbread.
Port-soaked melon and ham salad; hot-gingered shrimp salad; arugula-stuffed onion ring salad; fennel and hearts of palm salad.
Mussel soup; coquilles St. Jacques; stuffed devil crabs; linguine with clam sauce.
Cornish game hens under a brick; cognac and bacon braised quail; pan-roasted squab in beet nests.
Dandelion and bitter greens with warm bacon dressing; Pennsylvania Dutch corn chowder; ham and apple dump.
Vietnamese-French crab and asparagus noodle salad; Portuguese-Indian goan cod balls; Indonesian-Dutch spice cake; Japanese-Peruvian ceviche.
Emeril's kicked-up bellini cocktail; potted shrimp; Belgian endive stuffed with crabmeat ravigote; pasta salad with arugula pesto; fig syllabub.
Mai tai cocktail; rumaki; sweet and sour pork; sambal; flambeed pineapple with coconut ice cream.
Apple nut muffins with streusel topping; bacon and cheddar scones; tomato herb bread; olive and ricotta spread tea sandwiches; strawberry shortcake.
Strawberry lemon crush; salad with blackberry vinaigrette; pork loin with raspberry chipotle glaze; wild rice and cranberry dressing; blueberry bread pudding.
Sand dabs meuniere; sole veronique; stuffed turbot provencal.
Angels and devils on horseback; spinach and artichoke dip; cocktail meatballs; pork egg rolls with hot mustard.
Crab and brie quesadilla with chili-apple glaze; cheese-stuffed sausage with poached eggs and tasso cream sauce; ooey gooey stuffed cupcakes.
Chili prawns; zesty lemon chicken; sweet and sour pinecone fish.
Ginger lemonade; bengali dal; begun bhaja; lobster in fried onion sauce; sweet cheese dumplings in rose water sauce.
Butternut squash gnocchi with balsamic brown butter; matambre with salsa criolla; grilled eggplant; dulce de leche gelato.
Kibbeh with yogurt sauce; shabu-shabu with sesame dipping sauce; barbecued beef in lettuce wrapper; steak pie.
Milkshakes; salami coronets; stuffed fried rice balls; Philly cheese steak sandwich; french bread pizza.
Spare ribs with bbq sauce and deep-fried pork rinds; bacon-wrapped and andouille-stuffed pork chops; prosciutto; pear and brie sandwich with salad au lardon.
Chili con carne with chili con queso crabmeat stuffed shrimp; buttermilk fried chicken; Em's mac 'n cheese; banana Boston cream pie.
Southern pecan log; Gigi's carrot cake; panna cotta with vin santo-soaked figs; mixed fruit pandowdy.
Greek-style stuffed artichokes with Greek lemon sauce; roasted tomatoes with angel hair; corn pudding; grilled lamb chops with herb jelly; watermelon ice.
Homemade crème fraîche; bacon-clam dip; smothered veal; James Beard's cream biscuits; cheesecake ice cream with blueberry syrup.
Kicked-up chicken wings with blue cheese dipping sauce; tempura chicken fingers; tchoup chop tropical chicken salad; sausage and rice stuffed chicken legs.
Nutty tropical salad; Lebanese fried fish with tarator sauce; chili pork loin with cilantro oil; zucchini bread.
Hawaiian pesto-crushed ono on baby greens; Emeril's baked stuffed lobsters; grilled fish with tropical salsa; white poached salmon with creamy ravigote sauce.
Planter's rum punch; cornmeal and ham pancakes; oyster pie; double savory pie crust; broiled peaches with bourbon cream and pecans.
Dirty martini with blue cheese-stuffed olives; New Orleans-style crabmeat salad; pissaladière; braised chicken with cerignola olives.
Caribbean cocktail; Caribbean cracked conch; jerked leg of goat; yellow rice; coconut mango bread pudding with caramel rum sauce and fried coconut strips.
Baked jalapeño poppers; oven-fried potato chips with oven cooked bacon dip; oven-fried pecan crusted chicken fingers and baked sweet potato hand pies.
Shrimp wontons; bok choy and asparagus stir fry; steamed egg custard with pork; lemon chicken; orange mango pudding.
Popcorn firecracker shrimp; blue cheese polenta cakes with onions and walnuts; cornmeal crusted scallops with corn relish; Emeril's dessert corn pudding.
Pomegranate mojito with vanilla sugar; sugar-cured gravlax; seared shrimp salad with Thai palm sugar dressing; apple coffee cake; gingerbread with spiced crème anglaise.
Vermicelli with citrus cream sauce and radicchio; fettucine pieces with zucchini and clams; wild mushroom bolognese; super stuffed shells.
French onion soup; soufflé-filled potatoes; grilled veal chops with mushroom tomato bordelaise; port and caramel ice cream sundae.
New Zealand sparkling wine cocktail; Thai-style New Zealand green shell mussels; lamb braised in New Xealand cabernet sauvignon with kumara; pavlova.
Mushrooms a la grecque; creamy leek and potato soup; chicken with 40 cloves of garlic; poached oranges and satsumas in rosemary-clove syrup.
Sweet potato-roasted pork au gratin; braised veal shanks on mascarpone cheese polenta; pear and blue cheese crumble.
Roasted acorn squash salad with maple syrup dressing; pork medallions with pears and spaghetti squash; zucchini-wrapped fish with butternut squash hash.
Hot toddy tea; gorgonzola ravioli with walnut-brown butter; mama's green pumpkin; shrimp and crabmeat casserole; goat cheese-stuffed baked apples.
Venison terrine; Tex-mex-style venison chili; Italian-style venison stew with egg noodles; grilled venison with braised red cabbage and mashed potatoes.
Chimayo cocktails; apple salad with blue cheese croutons and cider dressing; roasted Alaskan salmon with granny smith apple butter sauce; homemade applesauce dip with cider and bourbon; apple bread pudding with hard cider sauce.
Oyster and crawfish bordelaise in puff pastry; Bordeaux style rib steak; chocolate macaroon charlotte.
Passionfruit margarita; Florida grouper with tomatillo sauce; Florida orange-mango salsa; lump crabmeat guacamole with fried yucca chips.
Thai iced tea; shrimp coconut soup; crispy catfish curry; sticky rice with coconut sauce.
Smoked catfish terrine; catfish beignets with spicy lemon tartar sauce; potato-crusted catfish with mirliton lyonnaise; catfish sauce piquant over giant jalapeño corn muffins.
Pastry-wrapped baked brie with truffled crabmeat filling; warm manchego cheese salad; Emeril's kicked-up pasta with four cheeses; blue cheese-pear ice cream.
Kicked-up Chinese drummettes; crispy squab with homemade plum sauce; red-cooked chicken thighs; tchoup chop chicken stir fry with noodles.
Marinated fresh anchovies with bocconcini; seared ahi tuna with caponata relish; miso-marinated black cod; stuffed baked whiting.
Baby back ribs; beef ribs; stuffed pork crown roast.
Coconut beer-battered shrimp with mango-orange chutney; crab rangoon pot stickers with hot mustard sauce; manly Mexican bites; poor man's beef wellington.
Vegetable stock; vegetarian miso soup; herb cheese-stuffed fried eggplant steaks; farro vegetarian jambalaya.
Brunch in a cast iron skillet; mussels with piri-piri sauce; pressure cooker pork chops and beans; chicken chili with cornbread topping.
Oysters casino; fried clams with blue cheese dip; Thai mussels with squash; seafood stew with sausage.
Kicked-up clam bake; lobster and sweet corn chowder; clam cakes with tartar sauce.
Berry ice cream pie with coconut whipped cream; dark chocolate and coffee kahlua-spiked ice cream bonbons; homemade waffle cones with sour cream ice cream and pound cake.
Smoked salmon tartare on toast points; olive-crusted rack of lamb with summer stuffed tomatoes; grand marnier crème brûlée with chocolate ginger shards.
Chef Emeril Lagasse kicks things up a notch, or three, as he whips up an assortment of gourmet dishes before a live audience that treats him like a rock star.
Stir-fried pork and broccoli with cashews; carnitas soft tacos with guacamole and pico de gallo; Brazilian feijoada; pasta rags emilia romagna-style with prosciutto di parma.
Warm lyonnaise sausage and potato salad; gratinee lyonnaise; free-range chicken in vinegar Lyon-style; warm artichokes and bacon over dandelion greens; corniottes sucres.
Turkey and hot sausage chili; Texas-style chili; vegetarian chili; vegetarian chili masa cake stacks.
Mini-eggs benedict with choron sauce; steak and potato bites; cheese and sausage lasagna bites; Emeril's crawfish-cream pasta bites.
Marcelle's shrimp burgers; andouille burgers with grilled sweet onions and creole remoulade sauce; asian salmon burgers with asian cucumber relish and fried sesame wonton strips.
No-bake margarita cheesecake; blt cheesecake with lemon aioli; savory mini-blue cheesecakes with port reduction; pear tarte tatin cheesecake.
Emeril's Kicked Up Chef's Salad; Ham and Garlic Pork Rolls; Fresh Baked Ham with Rum and Coke Glaze; Wild Pecan Rice, Bacon and Tasso Dressing; Country Ham with Orange Pan Sauce
Cheesy garlic stuffed French bread; Mr. John's meat-stuffed bell peppers; crabmeat and shrimp stuffed eggplant; peach and almond cannoli.
Fish escabeche; wine-marinated beef kebabs; ginger ale marinated pork loin with caramelized sweet potatoes.
Spicy beer-steamed shrimp with kicked-up cocktail sauce; steamed halibut fillets with sake soy glaze; pork and sausage cabbage rolls; steamed rum-raisin custard with rum creme anglaise.
Fresh fruit snowballs; green onion sausage with cherry-mustard dipping sauce; summertime risotto with herbed trout fillets; cornmeal-olive oil cake with poached peaches in rosemary-honey syrup.
Taro root and lotus hot chips; asian-style coleslaw with chicken drummettes; snow pea and shrimp salad; bok choy and shiitake mushrooms with seared scallops.
Vertical roasted chicken with poultry rub; chicken breasts stuffed with truffle butter; chicken simmered in beer.
Egg drop soup; General Tso's chicken; chop suey; sweet and sour shrimp.
Parmesan and gruyere cheese sticks; heirloom tomato, goat cheese and roasted garlic galette; pork tenderloin en croute; kicked-up chocolate beggar's purse.
Lobster; shrimp and stone crab creole; black bean soup with ham hock dumplings; latin country-style meat stew.
Pepper vodka; pepper-vodka martini; pasta with pepper-vodka sauce; Thai curry shrimp; chocolate-ancho chili flourless cake.
Creole oyster stew; crawfish étouffée; chicken; ham and smoked sausage gumbo; creole seafood court-bouillon.
Chicken liver pate; warm nut-encrusted cheese salad with bacon lardons; bouillabaisse with rouille croutons; mousse au chocolat.
Raspberry-lemon thumbprint cookies; stain-glass cookies; Italian fig cookies; homemade ginger-pear preserve.
Harvest salad of bitter greens; caramelized pears and blue cheese; pork tenderloin stuffed with prosciutto and dried fruit with port wine sauce; poached apples with muscat canelli sabayon.
Nutty martini; homemade cashew butter; Turkish poached chicken in walnut sauce; pecan-crusted trout with creole meuniere sauce; tchoup chop macadamia nut pie.
Bocconcini-stuffed roasted cherry peppers; garlic-roasted asparagus; Italian meats and cheeses platter; roasted pumpkins stuffed with roast duck and wild mushroom risotto; poached salmon with anchovy dressing; New York-style mini-cheesecakes.
Lemon pepper sorbet; mini-crawfish profiteroles with citrus butter; saffron champagne crème brûlée; lobster cannoli with lemon gastrique.
Bloody Mary oyster shooter; chicken andouille casserole; cola-baked ham with cherry orange sauce; Mr. Lou's chocolate praline pie with bourbon whipped cream.
Garlicky cheese fondue; grilled yogurt and pesto marinated swordfish; broccoli and cauliflower au gratin; butterscotch pudding with scotch whisky whipped cream.
Emeril cooks up a feast for some of his favorite ghouls and goblins. This meal is going to be so scary, so sinful and so scrumptious, you'll be screaming for more!
A holiday menu is created from viewers' winning recipes. Included: crab-stuffed twice-baked potatoes; crab-and-shiitake-stuffed filet mignon; coquito; diver scallops wrapped in Peruvian purple potato nets with béarnaise sauce; green-tomato and apple pie.
An internationally inspired grilled menu is featured. Included: Vietnamese grilled pork po'boys; Moroccan-style grilled leg of lamb. Guest: musician Josh Turner.
Classic dishes for a Sunday supper, kicked up Emeril Style. With guest Martina McBride Recipes include: Classic Wedge Salad; Cola-Braised Pot Roast; Scalloped Potatoes; Bacon Smothered Peas, and Peach and Blueberry Cobbler.
A Thanksgiving menu includes herb-roasted turkey with chestnut-sage stuffing; twice-baked potatoes; bacon Brussels sprouts; cranberry-orange sauce; sweet-potato and pecan pie.
Chef Jacques Pepin joins Emeril in the kitchen as they prepare some favorite family recipes and discuss the memories behind the dishes.
Egg and Lobster Salad with Homemade Tarragon Mayonnaise; Eggs Sardou; Smoked Salmon Scrambled Egg Packages with Lemon Creme Fraiche; Rum Creme Caramel.
Cold Tuna Nicoise Casserole with Anchovy Dressing; Spinach, Mushroom, and Four Cheese Lasagna; Chicken Pie.
Grilled Calamari; Grilled Artichokes; Grilled Tomato Soup with Pancetta; Grilled Tuna Sandwich; Grilled Pineapple with Coconut Ice Cream and Rum Glaze.
Fresh and Fierce Margaritas; Gravlax; Rosemary and Salt Roasted Shrimp; Duck Pastrami, Apricot and Date Frozen Mousse with Fleur de Sel.
Crabmeat Ravioli with Red Pepper Cream Sauce; Orecchiette with Smoked Mushrooms and Tasso; Lamb and Feta Lasagna; Rigatoni with Roasted Garlic.
Lemon Squares; Kicked-Up Oatmeal Cookies; Blueberry Raspberry Muffins; Snickerdoodles; Chocolate Swirl Bundt Cake.
Strawberry Daiquiri Ice Pops; Chocolate Cherry Ice Cream Bon Bons; Mango Frozen Yogurt and Raspberry Parfait; Dulce de Leche Ice Cream Cake.
Rum Balls; Chocolate Covered Turtles served in a Sugar Cage; Eve's Peanut Butter Fudge with Chocolate Drizzles; Torrone
Jillie's Pesto Dip; Marinated Mushroom Salad; Alden's Grandmother's Meat and Potato Casserole; Jessie's Big Chocolate Chip Cookies.
Parmesan Pita Toast Strips; Shrimp Salad in Fan-Tailed Avocado; Cheese-Stuffed Chicken Scaloppini with Fresh Tomato Sauce; Strawberry Puff Pastry Tart.
Recipes created by children include Tex Mex chicken-taco soup; kickin' chicken bake; herb-crusted halibut; caramel-cinnamon-graham apple pie with caramel-pecan cream.
Hearts of Palm and Stone Crab Salad; Caribbean Conch Chowder with Fritter; Grilled Florida Pompano with Sauteed Lobster Piccata; Mango Lime Cream Pies.
Fried avocado slices with spicy lime crema; breaded and fried duck confit with blueberry sauce; fried mozzarella with puttanesca dipping sauce; fried kicked-up jalapeño poppers; fried Oreos.
Hot cocoa souffle with Kahlua chocolate sauce; chocolate fridge pie; chocolate chipotle brownies; grilled chocolate sandwiches; white chocolate pound cake with fresh berries.
Flank steak with mushroom ragout; tuna tacos with guacamole and charred pico de gallo; Cajun turkey sausage with eggs and asparagus sauce; Asian pork tenderloin salad.
Emeril fries up some classic Southern dishes as he breaks from conventional wisdom and shows that frying can be good – if it's done right. Menu: • Natchitoches Meat Pies • Pan-Fried Catfish with Lemon & Garlic • Cornmeal-Green Onion Hushpuppies • Vera's Georgia-Fried Chicken • Apple Fritters with Steen's Cane Syrup
Butter mints; homemade lemon marshmallows; pineapple-lime pate de fruits; orange, almond and candied orange turtles.
Karen's French harvest soup; mashed potatoes with cantal; roasted red onions stuffed with mascarpone mousse; asparagus tart with vacherin.
Emeril explores the fusion of flavors found in Southwestern cuisine tonight, but not without some of his personal twists such as replacing masa with grits in his tamales. Menu: • Frozen Guava Margarita • Cheesy Duck Tamales • Roasted Chayote Soup with Black Bean Relish • Mojo Roasted Pork with Sweet Potato Quesadilla • Fried Cinnamon Ice Cream
Emeril's salad; Delmonico's sirloin strip with homemade Worcestershire; peanut butter and chocolate ice cream sandwiches with Emeril's coffee; potato-crusted catfish with spaghetti squash and fennel vinaigrette.
Just off a 20-hour flight, Martin Yan visits the studio for an Asian cook-off. The thing is he keeps getting the smaller cuts of protein. Watch the challenge spurs each of them on to excellence and dishes one can't imagine. Menu: • Asian-spiced Flank Steak (Emeril) • Sesame-orange Beef (Martin Yan) • Coffee-Nocello Glazed Duck with Foie Gras Fried Rice (Emeril) • Seared Five-Spice Duck Breast with Snow Peas and Watercress (Martin Yan) • Leftover Duck Appetizers (Martin Yan) • Caramelized Salmon with Bok Choy and Asian Citrus Sauce (Emeril) • Grilled Salmon Sushi-Rice Bowl (Martin Yan)
Emeril is cooking nothing but these crustaceans tonight, but you won't be bored because he's serving them traditionally, snack-size, fusion-style – any way his imagination can design, and he's not short of inspiration. Menu: • Boiled Shrimp with Three Sauces (Remoulade, Cocktail and Louis) • Shrimp Étouffée • Popcorn Shrimp • Shrimp Toast with Wasabi Sauce • Emeril's Shrimp Scampi
Jamaican chilled avocado soup with fresh ginger and lime crema; Swedish yellow pea soup; African peanut soup; Mexican pozole verde.
It's all about sausage tonight, and Emeril's going to show not only how to use them, but how to make them. First he'll demonstrate two homemade sausage recipes, one so versatile he will use it in three subsequent recipes, and then he'll use the classic bratwurst in a yummy stew. Menu: • Chicken-Apple-Fennel Breakfast Sausage – Made into Patties and Served with Eggs Over-Easy • Homemade Italian Sausage • Italian Sausage & Tomato Soup • Spicy Sausage & Cheese Bread • Bratwurst & Beer Stew
Bacon-wrapped trout with tomato-thyme butter sauce; southern-style green beans with bacon and new potatoes; root beer-glazed pork chops with bourbon-mashed sweet potatoes; tangerine-glazed pork belly.
Caribbean red beans and rice; New Orleans red beans and rice; Haitian sweet potato pudding cake; fried okra with tomato marmalade; rum-spiked sweet potato pie; Haitian cremasse.
Emeril raids the Food Network kitchen and prepares some surprise dishes. Recipes include rosemary lamb chops with asparagus; Portugese-style trout; shrimp gratin with mornay sauce; and strawberries romanoff.
Eggplant Parmesan lasagna; Mexican enchilada suiza lasagna; Asian crispy wonton lasagna; Mediterranean matzo lasagna.
Mini eclairs; herb and blue cheese croquembouche with walnut honey; chocolate profiteroles with pistachio ice cream and chocolate sauce.
Emeril uses a plethora of exotic fungi tonight as he shows us unusual mushrooms and then proceeds to use them to delicious effect in a variety of appetizers, salads and entrées. Menu: • Fried Chanterelle Salad with Creamy Dressing • Chicken & Mushroom-Sherry Sauce in Pastry • Black Trumpet & Truffle Risotto • Dried Porcini Crusted Salmon with Tomato Cream Sauce • Roasted Abalone Mushrooms with Crabmeat Salad
Lemon panna cotta with fresh blueberry sauce; fig mille feuille with balsamic drizzle; caramel apple cheesecake with cinnamon anglaise and butterscotch sauce; flourless chocolate cake.
It's fish, fish and more fish tonight after Emeril visits his local fish monger downstairs at Chelsea Market. He brings back so much bounty that even he may run out of ideas by the end of the hour. Menu: • Smoked Mackerel Salad with Creamy Horseradish Vinaigrette • Stone Crab with Mustard Sauce • Rock Shrimp Stuffed Lemon Sole • Kicked Up Fish & Fries – Served with Green Sauce and Fried Olives • Grilled Escolar with Southwest Relish and Arugula Pesto • Seared Blue Nose with Crab Salad
Emeril and Chef Michael Lomonaco present some comfort food favorites; wonton soup; curried pea soup with frizzled ginger; Emeril's knife-and-fork open-faced sandwich; Philly cheese steak; peanut butter cream pie; double-crust apple pie.
Everyone's exhausted from taping the 1500th episode special last night and the celebration afterward, but Emeril won't let that slow him down any. He's here to extoll the emerging New World cuisine, with its fusion of Caribbean, Latin and Southern cuisines. Just in case, though, Raul Midón has joined Doc Gibbs and the band to help keep everybody awake. Menu: • Traditional Mojito • Skirt Steak with Chimichurri Sauce • Shrimp Ceviche with Fried Plantains • Grilled Spiny Lobster Orange Salad – Served with Orange-Cilantro Vinaigrette • Coconut and White Chocolate Soufflés – Served with Mango-Rum Sauce
Meals suggested by children, including barbecued shrimp and biscuits, spaghetti and meatballs, and nutty buttery green beans, are prepared.
Emeril and an all-male audience celebrate what he calls "manly man cuisine": lots of meat or fish, huge portions, and as many kicks up as he can devise. But first the Emeril Live crew hits the streets of New York to check out the evening's menu with men at work and play. Menu: • Funky Stovetop Crawfish Boil • Nut-Crusted Rack of Venison – Served with Wild Mushroom Bread Pudding • Manly Meat Lasagna • Blazing Banana Split Sundae
Laotian grilled pork skewers with papaya salad and sticky rice; grilled eggplant pockets; ginger-mango flank steak with fennel slaw; Mike's mega grilled pizza.
Top shelf margarita grande; ensalada de nopalitos; chorizo tamales with green mole sauce; shredded pork taquitos with roasted tomatillo salsa, corn and goat cheese queso.
Piri-piri; fried okra with shrimp; moqueca; braised pork with clams mariner's style; banana fritters; caipirinha.
Emeril and Michael Lomonico present some comfort food favorites. Wonton Soup; Curried Pea Soup with Frizzed Ginger; Emeril's Knife and Fork Open-Faced Sandwich; Philly Cheese Steak; Peanut Butter Cream Pie; Double Crust Apple Pie
Emeril serves up tasty Easter treats with an international twist; baklava; frozen strawberry lemon-basil mousse; Italian Easter pie; Russian tea cakes.
Gin-marinated olive martini; citrus-cured gravlax with lemon-caper cream cheese spread and chive blinis; vegetable-stuffed pork tenderloin; rose brut champagne float with raspberry sorbet.
Anchovy garlic dip for vegetables; risotto with sweet peppers; beef braised in Barolo; chocolate chestnut mousse.
Boursin roasted chicken; chicken cakes with tangy rémoulade sauce; Filipino "adobo-style" chicken thighs; chicken pontalba.
Emeril and special guest Chef Charlie Trotter kick-up some favorite dishes; barbecued shrimp with rosemary biscuits; duck and wild mushroom gumbo; chocolate pudding cake with coconut ice cream.
Lamb and white bean casserole; cowboy chicken casserole; Emeril's favorite choucroute casserole; risotto and wild mushroom casserole.
Emeril shows how to add flavor to add flavor to a meal by cooking with spirits. Long Island Iced Tea; Roasted Corn Salsa with Tequila Lime Dressing; Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce; Steamed Mussels in a Cagnac Cream Sauce; Bourbon Nut Cake Recipes in This Episode * Long Island Iced Tea * Roasted Corn Salsa with Tequila-Lime Dressing * Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce * Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce * Bourbon Nut Cake
Hilda's Portuguese stewed chicken; smoked turkey and sweet potato hash; apricot glazed cornish game hens; pistachio duxelles stuffed duck roulade.
Simple chicken noodle soup; shrimp and vegetable pad thai; Fall River chow mein; mustard cream spaetzle-topped ham steak; cherry almond noodle pudding.
Tropical Sunrise; champagne poached lobster salad with champagne vinaigrette; seared scallops with champagne butter sauce; champagne fruit soup with madeleines.
Risotto cakes with smoked tomato cream sauce; pot roast pastitsio; individual chicken pot pies; roasted vegetable frittata.
Martina McBride joins Emeril as he shows how to make the perfect Southern fixings for your next dinner party, and as a treat performs some country music to put everyone in the right frame of mind.Menu: • Smothered Andouille Sausage and Shrimp Over Cheesy Grits • Traditional Southern Biscuits • Braised Kale • Best Ever Coconut Cream Pie
Oysters bienville; crabmeat-stuffed lobster for two; hasselback potatoes; lemon-butter green beans with pine nuts; lemon scented creme brulee for two; citrus hot chocolate.
Sangria; spicy duck empanadas; pina colada mojito; ceviche; watermelon margarita; roasted pork tacos.
Emeril raids the Food Network kitchen and whips up some surprise dishes.
Duck confit; fried duck confit; duck rillette with crostini; mushroom confit with pasta rags and truffle oil; barbecued beef brisket sandwiches.
Smothered pork chops and cabbage; pan roasted salmon with lentils; penne a la vodka casserole; E.J.'s first ice cream sandwich.
Emeril invites his friend and part of the Food Network Kitchen staff Sal Passalacqua into his own kitchen for a friendly battle between Northern and Southern Italian cuisines. But first, the Emeril Live crew takes a quick trip to New Jersey to visit Sal's restaurants in the Berkeley Heights neighborhood. Menu: • Parsley & Garlic Stuffed Shrimp (Emeril) • Carpaccio di Tonno (Sal) • Butternut Squash Ravioli (Emeril) • Pasta con Pesto Siciliano (Sal) • Osso Buco (Emeril) • Falsomagro (Sal)
Chicken-apple-fennel breakfast sausage; homemade Italian sausage; Italian sausage and tomato soup; spicy sausage and cheese bread; bratwurst and beer stew.
Natchitoches meat pies; pan fried catfish with lemon and garlic; cornmeal-green onion hushpuppies; Vera's Georgia fried chicken; apple fritters with Steen's cane syrup.
Boiled shrimp with three sauces; shrimp etouffee; popcorn shrimp; shrimp toast with wasabi sauce; shrimp scampi.
Frozen guava margarita; cheesy duck tamales; roasted chayote soup with black bean relish; mojo roasted pork with sweet potato quesadilla; fried cinnamon ice cream.
Coconut lobster soup; guava glazed pork loin with calypso rice; Trinidad curried goat stew with roti; mirliton fritters with coconut rum sauce.
Emeril shares some delicious recipes for a meal that doesn't break the budget.
Old fashioned French sausage with lentils; poached eggs salad with red wine vinaigrette; bouillabaisse with rouille; J.K.'s chocolate souffles.
Emeril and special guest Chef Martin Yan kick up some Asian-inspired recipes.
Chicken and mushroom sherry sauce in pastry; fried chanterelle salad with creamy dressing; black trumpet and truffle risotto; dried porcini crusted salmon with tomato cream sauce; roasted abalone mushrooms with crabmeat salad.
Crabmeat and brie fondue; oyster rockefeller fondue; Asian fondue with sesame-soy dipping sauce; Mexican chocolate fondue with cinnamon fritters.
Littleneck clams on the half shell with champagne caviar mignonette; cherrystone clams and pork in a saffron wine broth; Emeril's memory stovetop clam boil; Hilda's stuffies; grilled razor clams with meyer lemon and three herb vinaigrette.
Sangria blanco; prawns in chili garlic sauce; lamb meatballs in almond sauce; Spanish salt cod fritters with spicy tomato sauce; tortilla espanola with aioli; green olive paste on crostini.
Herbed pan roast of salmon with warm greens and herb vinaigrette; focaccia with savory and olives; tarragon chicken salad; cilantro-avocado potato salad; mint julep sorbet.
Emeril shows you how you to impress your family and friends and create infinite sauce variations by using a few basic techniques. Asparagus with Choron Sauce, Trout a la Meuniere, Grilled Lobster Tails with Grapefruit and Tarragon Vinaigrette, Gratineed Crabmeat with Sauce Mornay
It's the kind of night chocoholics dream of. Emeril serves up all things chocolatey. Old Fashioned Milk Chocolate Fudge, Chocolate Coers a la Crème, Caramel and 3 Chocolate Apples, Frozen Caramelized Banana and Chocolate Bombes.
Grilled shrimp with homemade BBQ sauce; fried chicken wings with essence; seared scallops with white bean puree and truffle oil; banana tart tatin with chocolate sauce.
Green salad with blackberry dressing and mutton croutons; potato and smoked goat cheese gratin; prosciutto-wrapped scallops with dry jack pesto; cheddar and beer soup; blue cheese dip.
Chocolate ice cream cake roll with raspberry coulis; key lime meringue pie with candied lime peel; chocolate sheba with chocolate lattice.
Lobster spring rolls; Vietnamese chile-lime marinade chicken salad; garlic and chile-baked Dungeness crabs; cedar-planked teriyaki salmon; black sticky rice pudding.
Asian-marinated cocktail drummettes; pecan crusted duck confit salad; sautéed frog legs with tomato-garlic butter; smoked turkey leg and sausage jambalaya; roasted leg of lamb and sauce perigueux.
You don't need to go to Margaritaville to have fun, because today Jimmy Buffett is coming to get everyone in a Parrothead state of mind. Recipes include Ruby Red Grapefruit Margarita; Coconut Shrimp with Pineapple Habanero Chutney; Island Inspired-Seafood Gumbo with Coconut Milk; and Coconut and Key Lime Pudding Cakes with Guava Coulis.
Chicken negimaki with soy glaze; veal and cheese stuffed cannelloni; grilled flank steak taquitos; sweet cheese blintzes.
Old-fashioned fruit desserts like peach Melba; apple brown Betty; pineapple upside-down cake; pudding cake.
Emeril creates his own Greek-style taverna menu; saganaki; eggplant slippers; Greek-style grilled fish; meatballs with lemon sauce; diples pastry.
Crawfish and mirliton soup; paneed oysters with sweet corn maque choux; hickory smoked pork chops with greens and rice pilaf; chicory coffee creme brulee.
It's Emeril's favorite time of the year, and he's pulling out all the stops with a sumptuous Christmas menu. Recipes in This Episode * Quail and Smoked Sausage Christmas Gumbo * Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce * Creole Christmas Trifle * Emeril's Eggnog
Leeks, scallions, Cippolinis and Vidalias.
Oven-roasted salmon with veggie lentils; veal chop with arugula and tomatoes; simple meatball soup; shrimp scampi; chocolate peanut butter pie.
Emeril celebrates dishes that let you have your cake and eat it, combining savory flavors with sweet touches. Menu: • Grilled Salmon with a Pineapple, Mango & Strawberry Salsa • Sesame Peanut Noodle Salad • Mirliton & Hot Sausage Casserole • Seared Duck Breast with Brandied Cherry Reduction Sauce – Served with Garlic Mashed Potatoes and Haricots Verts • Peanut Butter Sundaes
Smoked Duck and Sweet Corn Pozole; Citrus and Tea-Glazed Duck.
Roasted Pumpkin Soup with Duck Confit; Turkey and Vegetable Soup; Veal and Mushroom Stew; Mr. John's Seafood Chorizo Soup; Kickin' Chili.
When the lunch bell rings, Emeril is ready! Recipes in This Episode * Open Faced Roast Turkey Sandwiches with Mushroom Gravy * Cream of Tomato Soup with Fontina, Mushroom, Prosciutto and Truffle Grilled Cheese Sandwiches * Fried Chicken, Emeril Style * Butterscotch Pudding with Brown Sugar Shortbread Cookies
It's all about pasta tonight! Emeril welcomes special guests and old friends Johanne Kileen and George Germon, owners of Al Forno restaurant in Rhode Island and authors of On Top of Spaghetti. Recipes in This Episode * Rigatoni with Beefy Mushroom Gorgonzola Sauce * Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese * Spaghettini with Chopped Shrimp and Scallops in Rich Broth * Mary's Lasagna
Emeril shows you how to cook the perfect pasta meal: Antipasto Pasta Salad; Tuna Tetrazzini; Gulf Shrimp and Homemade Fettuccini; Veal Piccata with Angel Hair and Parmigiana; Shrimp Parmigiana.
I'ts not just your everyday burger and fries when Emeril takes on some all-American favorites: Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme; Seasoned French Fries with Homemade Habanero, Orange, and Tomato Ketchup; Barbecued Chicken with Bacon Potato Salad, and a Cola Float.
You know, there's nothing like the smell of fresh baked bread coming out of the oven: Andouille Cheese Bread; Raspberry Crumb Coffee Cake; Big Boy Cookies; Jitterbug's Bread Pudding.
Caribbean-style oxtails; arroz con pollo; one pan cheesy grits with eggs and bacon; applesauce glazed pork loin with parsnips and turnips; Asian seafood chowder.
Recipes in This Episode * Alain's Sweet and Spicy Asian Wings * Asian Slaw * Buffalo-Style Wings with Emeril's Wing Sauce, Seasoned Fries and Crudite with a Blue Cheese Dressing * Broiled Barbeque Wings with Potato Salad * Southwestern-Style Fried Chicken Wings with Kicked-Up Jalapeno Poppers and a Creamy Chipotle-Cilantro Sauce
Emeril makes some of his favorite, jaw-dropping desserts; Oreo pie; Mississippi mud cake; frozen Bananas Foster ice cream pie.
Crawfish bisque; stewed rabbit with black pepper drop biscuits; quail stuffed with cornbread andouille dressing; praline pound cake.
Bruschetta with tomato topping; muffuletta for a crowd; garlic soup with Creole croutons; cornbread and shrimp stuffed flounder; panko-dusted soft-shell crabs.
Rutabaga chips with sautéed shrimp; potato rosti with duck confit; celery root bisque with lobster; salsify sauté with crispy black bass.
Peruvian purple potato chips with cilantro aioli; scalloped sweet and russet potatoes; pan-roasted fingerlings with crispy bacon; sweet potato and andouille soup; seared scallops.
Spiced nuts; catfish a la meuniere; Senegalese peanut soup; Corsican chestnut beignets with pine nut-pumpkin seed brittle.
Turkey scallopine; turkey breast roulade; turkey and white bean chili; smoked turkey leg.
Emeril invites viewers to "Say Cheese" and send in their favorite recipes. The winning dishes are: Red Jalapeno Texas Salad with Melted Goat Cheese, Chesapeake Bay Crabby Mac, Tamales de Queso con Rajas (Roasted Chile Tamales with Cheese), Holly's Peach Flambe Cheesecake. Recipes in This Episode * Holly's Peach Flambe Cheesecake * Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas * Red Jalapeno "Texas" Salad with melted Goat Cheese * Chesapeake Bay "Crabby" Mac
Dirty rice boulettes; vermicelli with chicken liver sauce; cabbage and ham hock gumbo; brown sugar-baked bologna.
Emeril makes old barbecue favorites and throws in some twists.
It's a jam-packed show today, as Emeril returns to the cuisine of his adopted city, preparing classic Creole dishes while rocking to Marcia Ball's roadhouse blues. But first the Emeril Live crew visits New Orleans 9th District, and the foundation that's investing in the community. Menu: • Greens & Fried Quail – Served with Buttermilk Dressing • Duck & Tasso Jambalaya • Crawfish Mac & Cheese • Pan Fried Trout with Black-Eyed Pea Salad • Pecan Chocolate Chip Pie
Garlic-Braised Dandelion Greens; Mixed Green Salad with Roasted Baby Beets and Green Apples; Duck and Wild Mushroom Gumbo; Wild Boar with Wild Blueberry Sauce.
Shrimp and Chorizo; Shrimp with Tomatoes, Feta, and Ouzo; Indian Shrimp with Coconut; Shrimp Fra Diavolo.
Spanish-Style Potato and Chorizo Omelet; Garlicky Cod and Potato Spread with Crispy Garlic Toasts; Spinach Empanaditas; Fried Miniature Meatballs with Saffron-Garlic Sauce; Kicked-Up Deviled Eggs.
Fried spicy Ipswich clam roll; stuffed grape leaves; eggplant involtini; fresh crab spring rolls; Filipino-style wrapped and deep-fried bananas.
Stuffed crabs; eggplant casserole acadiana; chicken sauce piquante; Cajun shrimp and potato stew; tarte a la bouillie.
Emeril mixes up all his favorite pizza crusts and toppings and reveals new possibilities for anyone's next pizza party.
Smoked tuna bruschetta; tortilla soup with fire-roasted corn and chipotle crema; homemade smoker chicken; shrimp, chorizo and chipotle gravy over Mexican rice; stove-top smoker baby back ribs.
Chef Tom Douglas; corn and lobster bisque; cocktail crawfish turnovers; spinach, shrimp and artichoke dip; coconut crusted crab cakes with lime dipping sauce; Chesapeake Bay classic crab cakes.
Emeril makes some of his favorites, and he's joined by fitness expert Jorge Cruise, who shows some alternatives to lighten up the dishes.
Penne a la puttanesca; veal saltimbocca; lemon and rosemary-marinated grilled chicken breasts with couscous and balsamic cremini mushrooms; stir-fried beef with broccoli and rice; angel food cake.
Coconut-orange syrup cake with stewed mangoes; cranberry upside-down skillet corncake; poached seckel pears with walnut pound cake; blue cheese ice cream; rosemary caramel ice cream.
When the delivery truck gets a flat, Emeril cooks up what's available from the Chelsea Market.
Classic lunch favorites; open-faced roast turkey sandwiches; cream of tomato soup; truffle-grilled cheese sandwiches.
Chef Jacques Pepin joins Emeril as they share some of their favorite recipes and personal memories.
Chef Emeril's favorite ingredient is garlic.
Pineapple daiquiri; ropa vieja; pork chops with mashed plantains; temptation bananas with dulce de leche ice cream.
Home-ground burgers with bacon, cheese, and fresh thyme; seasoned French fries with homemade habanero, orange, and tomato ketchup; barbecued chicken with bacon potato salad; cola float.
Three-tier punch; paella; taco bar; Italian timbale.
Fruits can be used in a variety of savory dishes, from marinades and sauces to good old pairings like pork and apples; Emeril prepares dishes that get their high notes from bright fruit flavors.
Bittersweet chocolate tart with coconut ice cream; dirty rice pudding; lemon ricotta cheesecake.
Chickpea and tuna salad; rice balls stuffed with bolognese sauce; ricotta ravioli; involtini di carne alla siciliana.
Dave's polenta casserole; turkey tetrazzini; shrimp and asparagus risotto casserole; oyster pan roast.
Ham steaks with cheesy grits; big breakfast burritos; fried eggs with home fries; Belgian-style waffles with black pepper candied bacon, pecan butter and cane syrup.
Summery punch; cantaloupe, prosciutto, arugula, and almond salad; farfalle with fresh tomatoes, wine, olives, and golden raisins; lemon, rosemary, and balsamic-marinated and grilled chicken thighs.
Roasted garlic-stuffed olive martinis; Cornish meat pasties; Sicilian-style stuffed beef roulades; Provencal-style stuffed zucchini; trout stuffed with herbs and garlic.
Bacon and sage roast turkey breast; roast turkey panini; two-bean turkey chili; rigatoni with turkey confit and sauteed cremini mushrooms; turkey saltimbocca.
Chef Neil Connolly and Emeril sample traditional East Coast fare.
Emeril's ultimate indulgences: Shrimp Cakes with Roasted Shrimp Sauce; Lamb Shanks with Sweet Corn-Tomato Risotto; Baked Alaska with Frangelico Sauce.
Ramos Gin Fizz; Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Caviar, and Spinach; Baby Lamb Chops with Rosemary-Parmesan Crust; Fig and Balsamic Syrup Mille-Feuille.
Guest Chef Jamie Gwen helps Emeril get the party started: Orangecello Martinis; Helen's Sausage Stuffed French Bread; Emeril's Southwest Cheesecake with Cilantro Pesto; Cheesy Chicken Tamales.