Season 2 (1995)
EPISODES
1. Po' Boys 4
Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.
2. Creative Club Sandwiches
Lobster Club, Cobb Club, Lamb Club.
3. Phyllo Dough
Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.
4. Breads
Basic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.
5. Creative Burgers
Horseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.
6. Easter
Sweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.
7. Jazz Fest
Crawfish Bread, Baptist Church Fried Chicken Wings, Pralines.
8. Cornish Hens
Stuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.
9. Artichokes
Artichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.
10. Cooking with Coffee
Coffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.
11. Horseradish
Nola Style Cedar Plank Trout, Horseradish Potatoes.
12. Chutneys and Compote
Compote, Spanish Onion Chutney, Salmon with Onion Chutney.
13. Fondue
Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue.
14. Shitakes
Stuffed Caps, Shiitake Relish, Shiitake and Pasta.
15. Biscotti
Sweet Biscotti, Biscotti Trifle.
16. Jerusalem Artichokes
Jerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.
17. Zucchini
Zucchini Bread, Zucchini Pancake, Zucchini Tian.
18. Olives
Simple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.
19. Jazz Fest
Ponchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.
20. Breads
Skillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.
21. Asparagus
Asparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.
22. Satays
Vegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.
23. Mother's Day
Crab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.
24. Onion Family
Onion Soup, Onion Tart, Onion Marmalade.
25. Pastrami
Pastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.
26. Tarts
Strawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.
27. Yogurt
Plain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.
28. Memorial Day
Chervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.
29. Vanilla
Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.
30. Gastrique
Citrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.
31. Peppercorns
Pepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.
32. Curry
Basic Curry, Vindaloo, Shrimp Curry.
33. Mussels
Moules Marinieres, Stuffed Mussels.
34. Lobster
Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.
35. Father's Day
Crawfish Remoulade, Mint Rice Mustard, Grilled Lamb.
36. Semolina
Semolina Butter Cookies, Semolina Pasta, Semolina Pudding.
37. Tahini
Basic Tahini, Hummus, Halvah.
38. Feta Cheese
Potatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.
39. Mediterranean
Spanakopita, Moussaka.
40. Meringues
Vacherin, Baked Alaska, Floating Island.
41. Main Course Salads
Tuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.
42. Wedding Traditions
Italian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.
43. Melons
Melon Soup, Melon Salsa with Grilled Tuna, Granita.
44. Savory Pies
Salmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.
45. Specialty Vegetables
Fiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.
46. Mascarpone
Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.
47. Pickled Items
Michael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.
48. Gazpacho
Gazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.
49. Pesto
Standard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.
50. Morel
Morel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.
51. Ceviche
Traditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.
52. Spring Soups
Vichyssoise, Asparagus Crab Soup, Fruit Soup.
53. Focaccia
Basic Dough, Whole Wheat Focaccia, Sweet Treat.
54. Spoon Breads and Savory Puddings
Gunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.
55. Creative Tamales
Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.
56. New Wave Chowders
Sweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.
57. Creative Fish
Steamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.
58. Cooking with Ginger
Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.
59. Flan
Orange Flan, Florentine Flan, Flat Mushroom Flan.
60. 4th of July
Cabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.
61. Fun Summer Marinades
Cilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.
62. Picnic Antipasto
Tomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.
63. Creative Parfaits
Iced Parfait, Funky Scallop, Red Snapper Parfait.
64. Fun with Fruit
Blood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.
65. Apple
Mint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.
66. Chanterelle
Chanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.
67. Mediterranean
Muhammara, Lentil Stew, Apricot and Cherry Bread Pudding.
68. Unleavened Flatbreads
Lefse, Anadama Bread, Rosemary Flatbread.
69. Mother Sauces
French Tomato Sauce, Escargot En Croute, Tomato Butter.
70. Fennel
Grilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.
71. Vietnamese
Nuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.
72. Starter Soups
Rice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.
73. Dessert Dumplings
Fried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.
74. Hominy
Drunken Pork and Hominy, Sauteed Quail with Grit Gravy.
75. Scrod
Scrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.
76. Quick Mexican Sauces
Easy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.
77. Marinades
Marinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.
78. Holiday Open House
Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.
79. Kabobs
Mushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.
80. Squash Halloween
Butternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.
81. Swordfish
Lemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.
82. Green Beans
Green Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.
83. Peas
Dilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.
84. Going Nuts
Pistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).
85. Japanese
Sushi Rice, Composed Tuna Timbale, Tempura.
86. Coconut
Coconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.
87. Poaching
Cold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.
88. New Salsas
Classic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.
89. Herbs
Herb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.
90. Creative Pork
Pork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.
91. Vegetable Breads
James Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.
92. Portuguese
Caldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.
93. Avocado
Avocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.
94. Salads as Meals
Curried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.
95. Gumbo
Roux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.
96. Stuffing
Chicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.
97. Thickening Agents
Garlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.
98. Cooking of Provence
Verge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.
99. Fish Stews
Provencal Fish Stew, Bourride, Cioppino.
100. Rice
Rice Salad, Moroccan Pilaf, Rice Tart.
101. Cooking with Tea
Tea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.
102. Beef
Scallion Beef Roll-ups, Sautéed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.
103. Alternative Noodles
Cold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.
104. Freshwater Fish
Walleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.
105. Turkey
Funky Stuffed Turkey, Baked Turkey Scallopini.
106. Pumpkin
Pumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.
107. Chilis
Cowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.
108. New Year's Brunch
Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.
109. Lettuce
Bibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.
110. Cedar Planks
Smoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.
111. Cranberries
Cranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.
112. Citrus
Jicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.
113. More mushrooms
Vietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.
114. Breakfast Ideas
Chocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.
115. Legumes
White Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.
116. Antipasto
Rustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.
117. Cheese
Baked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.
118. Chocolate
Red Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.
119. Desserts
Baked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.
120. Appetizers
Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.
121. Cabbage
Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.
122. Quick Foods: Cuisine Rapida
Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.
123. Flounder
Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.
124. Chowders
Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.
125. Mu Shu
Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.
126. Christmas Dinner
Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.
127. Veal
Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.
128. German Cuisine
Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.
129. Eggs
Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.
130. Squid
Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.
131. Sausage
Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.
132. Louisiana Chicory Farms
Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.
133. Asian Snack
Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.
134. Hearty Soups
Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.
135. Pears
Poached Pears in Vanilla and Champagne, Poached Pears Stuffed with Maytag Blue Cheese, Roasted Walnuts Wrapped in Puff Pastry, Seared Duck Breast with Pear and Balsamic Compote.
136. Stuffed Meats
Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.
137. Las Vegas
Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.
138. Episode 138
King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.
139. Eggplant
Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp Étouffée, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.
140. New Jambalayas
Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.
141. Cooking with Garlic
Charlie Trotter's Roasted Garlic, Mesclun Greens with Creamy Garlic Dressing and Roasted Croutons, Roasted Squab with Poached Garlic and Garlic Cream Potatoes & Vinegar Meat Jus.
142. Emerilized Beef
Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.
143. Fall River Memories
Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.
144. Super Bowl
Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.
145. Bread Puddings
Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.
146. Easter
Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.
147. Mardi Gras
Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.
148. Funky Chicken
Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.
149. Creative Vegetables
Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with Remoulade Dipping Sauce.
150. President's Day
Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.
151. NOLA's Signature Dishes
Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.
152. New Wave Candies
Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.
153. Creative Duck
Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.
154. Winter Root
Salsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Root Vegetables, BBQ Quail Legs and BBQ Sauce.
155. Braising Techniques
Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.
156. Cooking Batters
Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.
157. Cooking with Special Friends
Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.
158. Romantic Valentine's Day
Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.
159. New Ragouts
Country Style Rabbit with Maytag White Cheddar Grits, Emeril's Clam, Oyster, Mussel, and Potato Ragout Wrapped in Puff Pastry, Wild Mushroom Ragout with Spinach Potato Cake.
160. Herb Breads
Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
161. New Wintery Pies
Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
162. Pot Cookery, Cajun Style
Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
164. Dried Fruit
Cheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.
165. Funky Vegetable Pies
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
166. Cooking with Game
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
167. Funky Mardi Gras
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
168. Creole Veal
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
169. Mom's Specialities
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
170. More Provence Cooking
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
171. Cooking with Rod Mitchell
Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
172. Cooking with Chocolate
Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
173. New Orleans
Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
174. New Emeril
Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
175. Traditional New Orleans
Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
176. Desserts with Wine
Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
177. New Pot Pies
Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
178. Traditional Caviar Ideas
Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
179. Tangerines
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
180. Lousiana Oysters
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
181. Cooking with Truffles
Hot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.
182. New Cheesecakes
Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
183. Real and Rustic Gumbo
Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
184. St. Patrick's Day
Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
185. Emeril's Restaurant
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
186. New Risottos
Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
187. Cooking with Balsamic Vinegar
Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
188. Cooking with Smoked Fish
Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
189. Food and Wine Pairings
Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
190. Asparagus
Herb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".
191. Hors d'oeuvres
Pepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.
192. Real and Rustic Preview
Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
193. Cooking with Tasso
Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
194. Essence and Essence
Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
195. Verge Classics
Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
196. Roasting
Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
197. New ENOFH
Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
198. Caramelizing
Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
199. Spaetzle
Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
200. Prosciutto
Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
201. Sweet Water Prawns
Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
202. Clams
Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
203. Mussels
Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
204. Cornmeal
Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
205. Cream Cheese Boursin
Funky Stuffed Filet, Milky Chocolate Cheesecake.
206. Parmesan Cheese
Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
207. New Potatoes
Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
208. Chinese Vegetables
Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
209. Emerilized Salads
Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
210. Cooking with Crabs
Crab Boil and Dipping Sauces, Crab Gumbo.
211. Vidalia Onions
Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
212. Hazelnuts
Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
213. Down Home Cooking
Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
214. New Tuna
Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
215. Hearts of Palm
Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
216. Cooking with Rhubarb
Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
217. New Emeril's
Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
218. New NOLA
Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
219. Grilling
Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
220. Tropical Fruit
Coconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.
221. Cold Soup
Lobster Gazpacho, Fruit Minestrone.
222. Marinating I
Mojito, Citrus Marinade, Piri Piri Carne Spart.
223. NOLA Pizzas
Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.
224. Salute to Hilda
Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.
225. Curing
Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.
226. Jazz Fest
Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.
227. Gratins
Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.
228. Cooking with Cumin
Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.
229. New Custards
Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.
230. Funky Sandwiches
NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.
231. Marinating II
Balsamic Marinade, Rosemary Marinade, Macerate Peaches.
232. Savory Pastries
Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.
233. Fresh Mozzarella
Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.
234. Fish Fry
Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.
235. Fresh Berries
Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.
236. Canning
Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.
238. Artichokes
Artichoke Preparation, Artichoke Spianata, Artichoke Tart.
239. Horseradish
Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.
240. Hot Peppers
Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.
241. Cold Appetizers
Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.
242. Scallops
Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.
243. New Spanish
Paella, Orange Tart with Orange Glaze and Candied Orange Zest.
244. Pasta Dishes
Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.
245. Ginger
Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.
246. Wok Cookery
Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.
247. Making Consommé
Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.
248. Mother's Day
Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.
249. New Shortcakes
Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.
250. Memorial Day Picnic
Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.
251. Portobello
Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.
252. Spring Peas
Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.
253. Mirlitons
Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.
254. Cooking with Okra
Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.
255. Breakfast Breads
Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.
256. Food and Wine Pairings
Pan Sauteed Scallops with Fresh Pasta Salad and Parsley Coulis, Grilled Escolar with Crawfish Cream Sauce and Fried Arugula, Pepper Seared Filet of Beef with Grilled Radicchio and Meat Jus.
257. Salute to Dad
Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.
258. New Doughnuts
White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.
259. Stars and Stripes
New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.
260. Tomatoes
Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.
261. New Emeril's
Grilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.
262. Funky Burgers
Cumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.
263. New ENOFH
Oyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.
264. Lousiana Specialities
Whole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.
265. New Gnocchi
Gnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.
266. New Gumbo
Venison Gumbo, Ham Hock and Wild Green Gumbo.
267. Bananas
Banana Nut Pain Perdu with Banana Syrup, Banana Tent.
268. Labor Day
Cochon de Lait, Andouille Spoonbread.
269. New Lamb
Lamb Sausage with Lentil Ragu, Funky Lamb Shanks.
270. Creative Vegetables
Spiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.
271. Legumes
Succotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.
272. Shellfish
Potato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.
273. Cooking with Mustard
Kicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.
274. Wild Game
Crown Roast, Tenderloin Shiitake Stroganoff.
275. Mom's Specialities
Kale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.
276. Tailgate Party
Rabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.
277. Fresh Rosemary
Rosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.
278. Making Mozzarella
Mozzarella, Italian Sausage and Roasted Red Pepper Calzone.
279. Fall River Memories
Fish and Chips, Basil Mayonnaise.
280. New New Orleans
Spinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.
281. Savory Fruit Dishes
Blackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.
282. Lentils
Funky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.
283. Apples
Pork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.
284. Lily Family
Melange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.
285. Cabbage
Cabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.
286. Funky Beef
Cutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.
287. Soups
Dr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.
288. Pancetta
Seared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.
289. Winter Squash
Puree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.
290. Real and Rustic Desserts
Praline Pound Cake, Pecan Pie, Caramel Cup Custard.
291. Molasses
Molasses Duck Salad, Sweet Molasses Ham, Roasted Molasses Sweet Potatoes, Roasted Sweet Potato Pie.
292. Game Birds
Pheasant Ballotine Marinated in Brandy and Port, Onion Marmalade.
293. Duck Camp
Emeril's Funky Frittata, Stewed Duck and Wild Mushrooms, Chateau Potatoes.
294. Funky Brunch
Milk Punch and Mint Julep, Duck Confit Potato Pancake with Poached Eggs, Wild and Exotic Hollandaise.
295. Southern Favorites
Stewed Black Eyed Peas and Ham Hocks, Cracklin' Cornbread Muffins, Pan-Fried Catfish with Andouille, Potato Salad.
296. Wild and Exotic Mushrooms
Confit of Mushrooms, Mushroom Confit with Pasta "Rags" and Parmesan Cheese, Exotic Wild Mushroom Soup with Truffle Popcorn.
297. New Poultry
Roasted Chicken with Garlic and Rosemary Smear, Duck with Root Vegetables.
298. Pecans
Catfish Pecan Meunière, Roasted Goose with Wild Rice Dressing, Chocolate Pecan Pie.
299. Real and Rustic
Smothered White Beans, Crusted Rabbit, Gâteau de Sirop.
300. New Rice
Boudin, Boudin with Creamy Grits and Roasted Corn Spinach Ragu.
301. New Orleans Seafood
Potato Crusted Red Snapper, Crawfish Mashed Potatoes, Fried Soft Shell Crabs.
302. Sweet Potatoes
Stewed Pork and Purple Sweet Potatoes, Sweet Potato Bread, Sweet Potato Pie.
303. Chowders
Portuguese Sausage and Baccala Chowder, Asian Red Snapper Chowder.
304. Techniques of Confit
Duck Confit, Crispy Duck Confit Legs and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles with Truffle Emulsion.
305. Cooking with Sausage
Making Andouille, Andouille and Corn Pudding with Chicken Wings.
306. Thanksgiving
Emeril's Pepper Stuffed Turkey, Dirty Mashed Potatoes.
307. Hors d'oeuvres
Duck Rillettes, Duck Rillettes with Shallot Reduction, Smoked Sturgeon Terrine.
308. Maytag Dairy
White Cheddar Soup, Blue Cheese Glacage, Petite Filet Mignon with Roasted Potatoes.
309. New NOLA
Emeril's Pizza, Crab Cakes with Roasted Poblano and Corn Tartar Sauce.
310. White Chocolate
White Chocolate Turtles, Frozen White Chocolate Terrine.
311. Porcini
Roasted Porcini Soup, Tempura Porcini with Hoisin Sauce, Porcini and Poisson Ragu.
312. Mother Sauces
Basic Brown Stock, Espagnole Sauce, Demi-Glace.
313. Champagne and Food Pairings
Crab Claws with Champagne Vanilla Sauce, Sabayon Sauce.
314. Real and Rustic
Eggplant and Shrimp Beignets, Braised Brisket with Horseradish Cream Sauce.
315. Inspiration of Vietnamese
Pho Soup, Oxtail and Beef Tendon Traditional Garnishes.
316. Posole
Mirepoix Pork Stock, Posole, Pork Rib Garnishes.
317. Food and Burgundy Wine Pairing
Coq Au Vin, New Orleans Court Bouillon.
318. Creative Pork
Pork Boulettes, Pork Chops with Sweet Potato Gravy and Cheese Grits.
319. Olives
Tapenade, Olive Bread, Whole Little Fish with Olive Extraction.
320. Open House
Chicken and Andouille Strudel, White Chocolate and Praline Bark, Sleigh Ride Punch.
321. Creative Creole
Alligator Stewed in Creole Sauce, Paneed Veal with Fettuccine.
322. Christmas Brunch
White Cheddar and Truffle Quiche, Fried Quail with Gravy, Mimosas.
323. New Year's Football Feast
Smoked Sausage with Black-Eyed Peas, Braised Red and Green Cabbage, Seared Pork Medallions.
324. Christmas Dinner
Oyster and Corn Chowder, Pork Wellington.
325. Essence
Southwestern Corn Dressing, Fried Eggplant Salad, Rustic Scallops.
Made with Love By Anonymous
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