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.
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
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.
Rum Balls; Chocolate Covered Turtles served in a Sugar Cage; Eve's Peanut Butter Fudge with Chocolate Drizzles; Torrone
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.
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
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
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
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
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.
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
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
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
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 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
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
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)
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.
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.
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
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
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
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.
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 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
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