Pasta
E1
Eggplant
E2
Summer Ratatouille, Eggplant Salad with Mushroom Dressing.
Chicken
E3
Roast Garlic Chicken and Vegetables, New Wave Chicken.
Beef
E4
Stuffed Filet of Beef with Bordelaise Sauce, Cowboy Steaks.
Fish and Chips
E5
Fish and Vinegar Chips, Fish and Chips with Tartar Sauce
Turkey
E6
Andouille Cornbread Stuffing, New Orleans Oyster Stuffing, Turkey Chili.
Kale Soup
E7
Kale and Chorizo Soup, New England Clam Chowder.
Pate Choux
E8
Herbed Profiteroles, Savory Filling, Cream or Jelly Profiteroles, Sweet Filling, Garlic Soup and Croutons.
Soup
E9
Garlic Soup with Croutons, Dr. E's Get Well Chicken and Vegetable Soup.
Cream Soups
E10
Corn Crab Bisque, Roasted Pepper Cream Soup.
Gumbo
E11
Seafood Okra Gumbo, Chicken Sausage Gumbo.
Etouffee
E12
Chicken Etouffee with Rice, Shrimp Etouffee No Roux.
Shrimp
E13
Seared Shrimp with Basil, Oil-Baked Stuffed Shrimp.
Mirliton
E14
Tomato Mirliton Relish, Lyonnaise Mirlitons, Baked Shrimp-Stuffed Mirlitons.
Shellfish
E15
Shellfish Preparation and Storage, Festival Crab Pies.
Po'boy
E16
Fried Oyster Po' Boy, Grilled Shrimp Po' Boy, Muffaletta Po' Boy.
Artichoke
E17
Artichoke Seafood Salad, Baked Stuffed Artichoke.
Papiotte
E18
Fish Covered in Parchment Paper, Shellfish with Sausage and Broth.
Rice
E19
Basic Rice Pilaf, Jambalaya with Smoked Sausage or Chicken, Leftover Rice with Fried Vegetables.
Paneed Meats
E20
Chicken with Creamed Garlic Potatoes and Braised Kale, Paneed Salmon with Dilled Creamy Pasta.
Biscuits
E21
Empanadas, Biscuits with Berry Fillings.
Bbq
E22
Texas Style BBQ Ribs, Nola Ribs, BBQ Shrimp with Jalapeño Biscuits.
Cheesecakes
E23
Goat Cheesecake, Smoked Salmon Cheesecake.
Pork Chops
E24
Pork Chops, Accompaniments, Mexican Mole Sauce, Tamarind Glaze, Caramelized Sweet Potatoes.
Lamb
E25
Leg of Lamb stuffed with Goat Cheese and Spinach Stuffing, Lamb Kabobs.
Southwest Chicken
E26
Chicken with Black Bean Chili, Guacamole, Salsa, Fried Tortilla Chips.
Crusting
E27
Fish with Potato Crust and Roasted Red Pepper Sauce, Andouille Crusted Scallops with Creole Mustard.
Jambalaya
E28
Cajun Jambalaya, Shrimp Creole.
Bread Pudding
E29
Sweet Potato Pecan Bread Pudding, Classic New Orleans Bread Pudding, Banana Chocolate Bread Pudding.
East Coast Fish
E30
Scrod with Onion Crisps, Swordfish with Mom's Portuguese Sauce.
Brunch
E31
Smoked Salmon, Poached Eggs, Grit Cakes, New Orleans Eggs, Eye Openers.
Beignets
E32
Plain Beignet, Crawfish Beignet, Banana Beignet.
Oysters
E33
Oysters Rockefeller, Oyster Soup.
Stews
E34
Navarin of Lamb Stew, Duck Stew with Dumplings.
Roulades
E35
Duck Roulade, Simple Roulade Sauces.
Gravlox / salmon
E36
Preparing and Curing Gravlax, Lemon and Dill Gravlax, Serving Gravlax.
Down Home
E37
Bernard's Southern Cooked Greens, Corn Bread, Dirty Rice, Southern Fried Chicken.
Duck
E38
Smothered Duck, Whole Duck with Citrus Rub.
Cooking with Crust
E39
Sweet Pie Dough, Old Fashioned Crisp, Wrapped Cobblers.
Pecan Pies
E40
Pie Dough, Sweet Potato Pecan Pie, Chocolate Pecan Pie.
Chocolate
E41
Chocolate-Pecan Fudge Cake, Chocolate Genoise with Raspberry Filling.
Candies
E42
Bourbon Balls, Rum Balls, Pralines.
Sausage
E43
Breakfast Sausage, Sausage Cabbage Bake.
Portugese Memories
E44
Bacalhau, Spicy Salt Cod Cakes, Miss Hilda's Favas.
Stuffed Breads
E45
Crawfish Breads, Chorizo Bread, Sausage Bread.
Breads
E46
Rosemary Flatbreads, Portuguese Sweet Bread, Quick Muffins.
Legumes
E47
Red Bean Soup, White Bean and Bacon Soup, Red Beans and Rice.
Savory Cakes
E48
New Orleans Crab Cakes, Leek and Goat Cheese.
Truffles
E49
Gaufrette Potatoes Topped with Cilantro Cream, New Potatoes with Grated Truffles.
Hashes
E50
Traditional Hash, Crab with Sweet Potato Hash, Sabayon.
Eggs
E51
Eggs with Sabayon and Truffles, Eggs Sardou.
Dumplings
E52
Ravioli, Pot Stickers, Gnocchi.
Cheeses
E53
Goat Cheese, Goat Cheese and Spinach Tart.
Tarts
E54
Pear Tart with Caramel Sauce, Upside-Down Spinach Tart, Bananas Foster Tart.
Tuna
E55
Tuna Steak with Guacamole and Salsa Cruda, Wok fried Tuna Salad, Sunday Tuna.
Chilies
E56
Crawfish Relleno, Green Chile Stew, Pine Nut-Crusted Chicken with Mole Sauce.
Creative Pizza
E57
Basic Pizza Dough, Portuguese Pizza, Lobster Pizza.
Tamales
E58
Basic Tamales, Spicy Duck Tamales, Chicken and Corn Tamales.
Vietnamese
E59
Crab and Sugar Cane Soup, Spring Rolls.
Salsa
E60
Basic Salsa, Mo's Mom's Encebollado, Creative Salsa, Tropical Fruit Salsa.
French Toast
E61
Chocolate French Toast, Norman's Down Under French Toast.
Ribs
E62
Baby Back Ribs, Braised Short Ribs, Cilantro Potato Salad.
Sweet Potatoes
E63
Gaufrette Sweet Potatoes Topped with Caviar and Chive Cream, Sweet Potato Crab Soup, Sweet Potato Crusted Fish.
Thanksgiving
E64
Chestnut Dressing, Turkey Roulade, Roast Turkey.
Holiday Trimmings
E65
Cranberry Sauce, Fig Preserves, Smothered Green Beans, Maque Choux, Beet Gratin.
Flambee
E66
Steak au Poivre, Flambeed Tangerines.
Hors d'Oeuvres
E67
Smoked Fish Mousse, Smoked Salmon Rosettes.
Terrine/Pate
E68
Pate, Terrine, Cumberland Sauce.
Down-Home Treats
E69
Chicken and Dumplings, Pork Chops with Ham Hock Gravy.
Souffles
E70
Bread Pudding Souffle, Whiskey Sauce.
Tortillas
E71
Quesadilla Tortilla, Pico De Gallo, Mini Tacos.
Camp
E72
Hearty Fish Stew, Duck Gumbo
No Noodle Lasagna
E73
Potato and Cheese Lasagna, Creole Lasagna, Ratatouille Lasagna.
Spaghetti Squash
E74
Stir-Fry with Chicken Breasts and Spaghetti Squash, Peppered Flounder with Herbed Spaghetti Squash.
Risotto
E75
Basic Risotto, Risotto Cakes.
Gnocchi
E76
Basic Gnocchi, Goat Cheese Gnocchi.
Background Breads
E77
Basic Dough, Parker House Rolls.
Starters at Emeril's
E78
Corn Cakes, Scallops with Andouille Crust Gratin.
More Creative Soups
E79
Chicken Tortilla Soup, Pumpkin Soup.
Cooking with Apples
E80
Pork Ribs with Kraut, Oven-Dried Apple Crisps with Chicken Salad.
Mardi Gras
E81
Country Jambalaya, Stewed Special Pork Chops with White Beans.
Breakfast
E82
Southwest Cheese Tart, Pico de Gallo, Pecan Pancakes with Boar Sausage.
Brunch
E83
Emeril's BLT, Poached Eggs over Chicken Andouille Cakes with Mustard Coulis.
Whole Little Fish
E84
Grilled Fish with Root Slaw, Crispy Whole Fried Fish, Bacon Potato Salad.
Football Party
E85
Homemade Party Mix, Chicken Enchiladas, Tin Can Margaritas.
Szechuan
E86
Salt-Fried Shrimp, Asian Beef and Shrimp Soup, Date and Pecan Firecrackers.
Veal
E87
Veal Blanquette with Soft Polenta, Veal Marsala.
Portuguese Tapas
E88
Piri Piri, Tapenade, Hilda's Salt Cod Fritters.
Caribbean Influences
E89
Pork Steaks with Coconut Rice, Conch Fritters.
Shrimp
E90
Anthony's Fire Cracker Shrimp, Shrimp Soup.
Creative Chicken
E91
Potato Crusted Chicken, Creole Succotash, Boursin Stuffed Chicken Breast, Walnuts and Spinach.
Cooking with Cheese
E92
Pear Strudel with Blue Cheese, Smoked Sturgeon and Caramelized Onion Cheese Cake.
Creative Vegetables
E93
Vegetable Tamales, Roasted Chili Sauce, Eggplant Caviar.
Cream Pie
E94
Mango and Coconut Pie with Mango Coulis, Chocolate Cream Pie.
Chocolate
E95
Basic Genoise, Chocolate Buttercream, Chocolate Designs.
More Louisiana Specials
E96
Deviled Crab, Oysters Mosca.
Fruits with Main Dishes
E97
Gingered Pears with Squab, Pork Tenderloin with Prunes and Pearl Onions.
Grill Show
E98
Barbecue Turkey, Grilled Prawns with Caviar.
Gumbo Show
E99
Gumbo Z'Herbes, Turkey Gumbo.
Confit
E100
Classically Seasoned Confit, Rilly Rillette, Pasta with Confit.
Romantic Dinner
E101
Salmon Tartare, Chateaubriand for Two, Strawberries Romanoff.
Other Parts
E102
Poached Sweetbreads with Mushroom Sauce, Calves Liver with Balsamic Apples and Pears.
Squash
E103
Winter Squash Chowder, Butternut Squash Spaetzle
Radicchio
E104
Baked Stuffed Radicchio, Scallop Radicchio Cups.
Beef
E105
Grilled Flank Steak on French Bread, Crawfish Stuffed Filet.
Mushrooms
E106
Ragout of Chanterelles with Route, Smoked Mushrooms with Tasso over Angel Hair Pasta.
Portobello Mushrooms
E107
Portobello and Barley Risotto with Parsnip Garnish.
Couscous
E108
Couscous Jambalaya, Dirty Quinoa.
Easter Menu
E109
Asparagus, Leg of Lamb with Goat Cheese, Pine Nuts and Apples and Mint, Rosemary Potatoes.
Po' Boys
E110
Cheesesteak Po' Boy, Oyster Po' Boy.
Creative Pork
E111
Paneed Pork Medallions with Herbed Spaetzle
Pheasant and Squab
E112
Pan Seared Squab with Foie Gras Rice, Stuffed Pheasant Roulade.
Quail
E113
Grillade Stuffed Quail, Andouille-Cheese Grit Cakes.
St. Patrick's Day
E114
Smoked Salmon Potato Cake, Cabbage-Potato Soup, Corned Beef Potato Hash.
New New Orlean's Fish
E115
Crispy Seared Snapper with Parsnip Slaw and Herb Jus, Annie's Peasant-Style Escolar.
Doughnuts
E116
Cake Doughnuts, Yeast Doughnuts.
Napoleons
E117
Funky Napoleon, Savory Napoleon.
Crawfish
E118
Crawfish Flat Cake with Chipotle Tartar, Stove-Top Crawfish.
Potatoes
E119
Leo Miller's Lyonnaise Potatoes, Nola's Mashed Red Potatoes, Caviar Potatoes, Gaufrette Potatoes.
Pecans
E120
Pecan Crusted Fish with Crab Relish, Pecan Meuniere Sauce.
Creative Salad
E121
Wilted Spinach, Baby Greens with Walnut Oil, Brioche Stuffed with Gingered Shrimp Salad.
Pilaf
E122
Basic Pilaf, Vegetable Pilaf, Pilaf with Chicken Livers and Pecans.
Pasta
E123
Green Lasagna, New Orleans Pasta.
Scallops
E124
Seared Scallops with Asparagus Relish.
Bouillabaisse
E125
One-Pot Fish Stock, Bouillabaisse with Rouille.
One Pot Meals
E126
New England Boiled Corned Beef, Mom's Portuguese Clam Bake.
Flank Steak
E127
London Broil, Flank Steak Pinwheels, Skirt Steak Brochette.
Whole Gulf Fish
E128
Roasted Stuffed Red Fish, Fried Flounder with Tartar Sauce, Herbed Grilled Trout with Portobello Mushrooms.