Po' Boys 4
E1
Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.
Creative Club Sandwiches
E2
Lobster Club, Cobb Club, Lamb Club.
Phyllo Dough
E3
Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.
Breads
E4
Basic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.
Creative Burgers
E5
Horseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.
Easter
E6
Sweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.
Jazz Fest
E7
Crawfish Bread, Baptist Church Fried Chicken Wings, Pralines.
Cornish Hens
E8
Stuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.
Artichokes
E9
Artichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.
Cooking with Coffee
E10
Coffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.
Horseradish
E11
Nola Style Cedar Plank Trout, Horseradish Potatoes.
Chutneys and Compote
E12
Compote, Spanish Onion Chutney, Salmon with Onion Chutney.
Fondue
E13
Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue.
Shitakes
E14
Stuffed Caps, Shiitake Relish, Shiitake and Pasta.
Biscotti
E15
Sweet Biscotti, Biscotti Trifle.
Jerusalem Artichokes
E16
Jerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.
Zucchini
E17
Zucchini Bread, Zucchini Pancake, Zucchini Tian.
Olives
E18
Simple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.
Jazz Fest
E19
Ponchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.
Breads
E20
Skillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.
Asparagus
E21
Asparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.
Satays
E22
Vegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.
Mother's Day
E23
Crab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.
Onion Family
E24
Onion Soup, Onion Tart, Onion Marmalade.
Pastrami
E25
Pastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.
Tarts
E26
Strawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.
Yogurt
E27
Plain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.
Memorial Day
E28
Chervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.
Vanilla
E29
Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.
Gastrique
E30
Citrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.
Peppercorns
E31
Pepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.
Curry
E32
Basic Curry, Vindaloo, Shrimp Curry.
Mussels
E33
Moules Marinieres, Stuffed Mussels.
Lobster
E34
Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.
Father's Day
E35
Crawfish Remoulade, Mint Rice Mustard, Grilled Lamb.
Semolina
E36
Semolina Butter Cookies, Semolina Pasta, Semolina Pudding.
Tahini
E37
Basic Tahini, Hummus, Halvah.
Feta Cheese
E38
Potatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.
Mediterranean
E39
Spanakopita, Moussaka.
Meringues
E40
Vacherin, Baked Alaska, Floating Island.
Main Course Salads
E41
Tuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.
Wedding Traditions
E42
Italian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.
Melons
E43
Melon Soup, Melon Salsa with Grilled Tuna, Granita.
Savory Pies
E44
Salmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.
Specialty Vegetables
E45
Fiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.
Mascarpone
E46
Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.
Pickled Items
E47
Michael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.
Gazpacho
E48
Gazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.
Pesto
E49
Standard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.
Morel
E50
Morel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.
Ceviche
E51
Traditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.
Spring Soups
E52
Vichyssoise, Asparagus Crab Soup, Fruit Soup.
Focaccia
E53
Basic Dough, Whole Wheat Focaccia, Sweet Treat.
Spoon Breads and Savory Puddings
E54
Gunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.
Creative Tamales
E55
Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.
New Wave Chowders
E56
Sweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.
Creative Fish
E57
Steamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.
Cooking with Ginger
E58
Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.
Flan
E59
Orange Flan, Florentine Flan, Flat Mushroom Flan.
4th of July
E60
Cabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.
Fun Summer Marinades
E61
Cilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.
Picnic Antipasto
E62
Tomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.
Creative Parfaits
E63
Iced Parfait, Funky Scallop, Red Snapper Parfait.
Fun with Fruit
E64
Blood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.
Apple
E65
Mint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.
Chanterelle
E66
Chanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.
Mediterranean
E67
Muhammara, Lentil Stew, Apricot and Cherry Bread Pudding.
Unleavened Flatbreads
E68
Lefse, Anadama Bread, Rosemary Flatbread.
Mother Sauces
E69
French Tomato Sauce, Escargot En Croute, Tomato Butter.
Fennel
E70
Grilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.
Vietnamese
E71
Nuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.
Starter Soups
E72
Rice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.
Dessert Dumplings
E73
Fried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.
Hominy
E74
Drunken Pork and Hominy, Sauteed Quail with Grit Gravy.
Scrod
E75
Scrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.
Quick Mexican Sauces
E76
Easy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.
Marinades
E77
Marinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.
Holiday Open House
E78
Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.
Kabobs
E79
Mushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.
Squash Halloween
E80
Butternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.
Swordfish
E81
Lemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.
Green Beans
E82
Green Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.
Peas
E83
Dilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.
Going Nuts
E84
Pistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).
Japanese
E85
Sushi Rice, Composed Tuna Timbale, Tempura.
Coconut
E86
Coconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.
Poaching
E87
Cold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.
New Salsas
E88
Classic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.
Herbs
E89
Herb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.
Creative Pork
E90
Pork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.
Vegetable Breads
E91
James Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.
Portuguese
E92
Caldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.
Avocado
E93
Avocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.
Salads as Meals
E94
Curried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.
Gumbo
E95
Roux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.
Stuffing
E96
Chicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.
Thickening Agents
E97
Garlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.
Cooking of Provence
E98
Verge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.
Fish Stews
E99
Provencal Fish Stew, Bourride, Cioppino.
Rice
E100
Rice Salad, Moroccan Pilaf, Rice Tart.
Cooking with Tea
E101
Tea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.
Beef
E102
Scallion Beef Roll-ups, Sautéed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.
Alternative Noodles
E103
Cold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.
Freshwater Fish
E104
Walleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.
Turkey
E105
Funky Stuffed Turkey, Baked Turkey Scallopini.
Pumpkin
E106
Pumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.
Chilis
E107
Cowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.
New Year's Brunch
E108
Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.
Lettuce
E109
Bibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.
Cedar Planks
E110
Smoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.
Cranberries
E111
Cranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.
Citrus
E112
Jicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.
More mushrooms
E113
Vietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.
Breakfast Ideas
E114
Chocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.
Legumes
E115
White Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.
Antipasto
E116
Rustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.
Cheese
E117
Baked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.
Chocolate
E118
Red Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.
Desserts
E119
Baked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.
Appetizers
E120
Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.
Cabbage
E121
Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.
Quick Foods: Cuisine Rapida
E122
Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.
Flounder
E123
Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.
Chowders
E124
Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.
Mu Shu
E125
Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.
Christmas Dinner
E126
Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.
Veal
E127
Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.
German Cuisine
E128
Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.
Eggs
E129
Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.
Squid
E130
Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.
Sausage
E131
Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.
Louisiana Chicory Farms
E132
Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.
Asian Snack
E133
Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.
Hearty Soups
E134
Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.
Pears
E135
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.
Stuffed Meats
E136
Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.
Las Vegas
E137
Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.
Episode 138
E138
King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.
Eggplant
E139
Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp Étouffée, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.
New Jambalayas
E140
Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.
Cooking with Garlic
E141
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.
Emerilized Beef
E142
Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.
Fall River Memories
E143
Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.
Super Bowl
E144
Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.
Bread Puddings
E145
Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.
Easter
E146
Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.
Mardi Gras
E147
Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.
Funky Chicken
E148
Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.
Creative Vegetables
E149
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.
President's Day
E150
Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.
NOLA's Signature Dishes
E151
Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.
New Wave Candies
E152
Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.
Creative Duck
E153
Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.
Winter Root
E154
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.
Braising Techniques
E155
Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.
Cooking Batters
E156
Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.
Cooking with Special Friends
E157
Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.
Romantic Valentine's Day
E158
Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.
New Ragouts
E159
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.
Herb Breads
E160
Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
New Wintery Pies
E161
Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
Pot Cookery, Cajun Style
E162
Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
Dried Fruit
E164
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.
Funky Vegetable Pies
E165
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
Cooking with Game
E166
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
Funky Mardi Gras
E167
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
Creole Veal
E168
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
Mom's Specialities
E169
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
More Provence Cooking
E170
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
Cooking with Rod Mitchell
E171
Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
Cooking with Chocolate
E172
Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
New Orleans
E173
Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
New Emeril
E174
Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
Traditional New Orleans
E175
Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
Desserts with Wine
E176
Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
New Pot Pies
E177
Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
Traditional Caviar Ideas
E178
Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
Tangerines
E179
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
Lousiana Oysters
E180
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
Cooking with Truffles
E181
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.
New Cheesecakes
E182
Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
Real and Rustic Gumbo
E183
Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
St. Patrick's Day
E184
Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
Emeril's Restaurant
E185
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
New Risottos
E186
Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
Cooking with Balsamic Vinegar
E187
Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
Cooking with Smoked Fish
E188
Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
Food and Wine Pairings
E189
Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
Asparagus
E190
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".
Hors d'oeuvres
E191
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.
Real and Rustic Preview
E192
Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
Cooking with Tasso
E193
Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
Essence and Essence
E194
Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
Verge Classics
E195
Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
Roasting
E196
Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
New ENOFH
E197
Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
Caramelizing
E198
Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
Spaetzle
E199
Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
Prosciutto
E200
Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
Sweet Water Prawns
E201
Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
Clams
E202
Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
Mussels
E203
Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
Cornmeal
E204
Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
Cream Cheese Boursin
E205
Funky Stuffed Filet, Milky Chocolate Cheesecake.
Parmesan Cheese
E206
Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
New Potatoes
E207
Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
Chinese Vegetables
E208
Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
Emerilized Salads
E209
Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
Cooking with Crabs
E210
Crab Boil and Dipping Sauces, Crab Gumbo.
Vidalia Onions
E211
Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
Hazelnuts
E212
Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
Down Home Cooking
E213
Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
New Tuna
E214
Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
Hearts of Palm
E215
Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
Cooking with Rhubarb
E216
Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
New Emeril's
E217
Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
New NOLA
E218
Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
Grilling
E219
Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
Tropical Fruit
E220
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.
Cold Soup
E221
Lobster Gazpacho, Fruit Minestrone.
Marinating I
E222
Mojito, Citrus Marinade, Piri Piri Carne Spart.
NOLA Pizzas
E223
Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.
Salute to Hilda
E224
Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.
Curing
E225
Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.
Jazz Fest
E226
Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.
Gratins
E227
Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.
Cooking with Cumin
E228
Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.
New Custards
E229
Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.
Funky Sandwiches
E230
NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.
Marinating II
E231
Balsamic Marinade, Rosemary Marinade, Macerate Peaches.
Savory Pastries
E232
Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.
Fresh Mozzarella
E233
Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.
Fish Fry
E234
Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.
Fresh Berries
E235
Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.
Canning
E236
Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.
Artichokes
E238
Artichoke Preparation, Artichoke Spianata, Artichoke Tart.
Horseradish
E239
Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.
Hot Peppers
E240
Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.
Cold Appetizers
E241
Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.
Scallops
E242
Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.
New Spanish
E243
Paella, Orange Tart with Orange Glaze and Candied Orange Zest.
Pasta Dishes
E244
Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.
Ginger
E245
Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.
Wok Cookery
E246
Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.
Making Consommé
E247
Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.
Mother's Day
E248
Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.
New Shortcakes
E249
Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.
Memorial Day Picnic
E250
Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.
Portobello
E251
Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.
Spring Peas
E252
Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.
Mirlitons
E253
Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.
Cooking with Okra
E254
Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.
Breakfast Breads
E255
Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.
Food and Wine Pairings
E256
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.
Salute to Dad
E257
Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.
New Doughnuts
E258
White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.
Stars and Stripes
E259
New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.
Tomatoes
E260
Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.
New Emeril's
E261
Grilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.
Funky Burgers
E262
Cumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.
New ENOFH
E263
Oyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.
Lousiana Specialities
E264
Whole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.
New Gnocchi
E265
Gnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.
New Gumbo
E266
Venison Gumbo, Ham Hock and Wild Green Gumbo.
Bananas
E267
Banana Nut Pain Perdu with Banana Syrup, Banana Tent.
Labor Day
E268
Cochon de Lait, Andouille Spoonbread.
New Lamb
E269
Lamb Sausage with Lentil Ragu, Funky Lamb Shanks.
Creative Vegetables
E270
Spiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.
Legumes
E271
Succotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.
Shellfish
E272
Potato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.
Cooking with Mustard
E273
Kicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.
Wild Game
E274
Crown Roast, Tenderloin Shiitake Stroganoff.
Mom's Specialities
E275
Kale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.
Tailgate Party
E276
Rabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.
Fresh Rosemary
E277
Rosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.
Making Mozzarella
E278
Mozzarella, Italian Sausage and Roasted Red Pepper Calzone.
Fall River Memories
E279
Fish and Chips, Basil Mayonnaise.
New New Orleans
E280
Spinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.
Savory Fruit Dishes
E281
Blackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.
Lentils
E282
Funky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.
Apples
E283
Pork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.
Lily Family
E284
Melange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.
Cabbage
E285
Cabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.
Funky Beef
E286
Cutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.
Soups
E287
Dr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.
Pancetta
E288
Seared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.
Winter Squash
E289
Puree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.
Real and Rustic Desserts
E290
Praline Pound Cake, Pecan Pie, Caramel Cup Custard.
Molasses
E291
Molasses Duck Salad, Sweet Molasses Ham, Roasted Molasses Sweet Potatoes, Roasted Sweet Potato Pie.
Game Birds
E292
Pheasant Ballotine Marinated in Brandy and Port, Onion Marmalade.
Duck Camp
E293
Emeril's Funky Frittata, Stewed Duck and Wild Mushrooms, Chateau Potatoes.
Funky Brunch
E294
Milk Punch and Mint Julep, Duck Confit Potato Pancake with Poached Eggs, Wild and Exotic Hollandaise.
Southern Favorites
E295
Stewed Black Eyed Peas and Ham Hocks, Cracklin' Cornbread Muffins, Pan-Fried Catfish with Andouille, Potato Salad.
Wild and Exotic Mushrooms
E296
Confit of Mushrooms, Mushroom Confit with Pasta "Rags" and Parmesan Cheese, Exotic Wild Mushroom Soup with Truffle Popcorn.
New Poultry
E297
Roasted Chicken with Garlic and Rosemary Smear, Duck with Root Vegetables.
Pecans
E298
Catfish Pecan Meunière, Roasted Goose with Wild Rice Dressing, Chocolate Pecan Pie.
Real and Rustic
E299
Smothered White Beans, Crusted Rabbit, Gâteau de Sirop.
New Rice
E300
Boudin, Boudin with Creamy Grits and Roasted Corn Spinach Ragu.
New Orleans Seafood
E301
Potato Crusted Red Snapper, Crawfish Mashed Potatoes, Fried Soft Shell Crabs.
Sweet Potatoes
E302
Stewed Pork and Purple Sweet Potatoes, Sweet Potato Bread, Sweet Potato Pie.
Chowders
E303
Portuguese Sausage and Baccala Chowder, Asian Red Snapper Chowder.
Techniques of Confit
E304
Duck Confit, Crispy Duck Confit Legs and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles with Truffle Emulsion.
Cooking with Sausage
E305
Making Andouille, Andouille and Corn Pudding with Chicken Wings.
Thanksgiving
E306
Emeril's Pepper Stuffed Turkey, Dirty Mashed Potatoes.
Hors d'oeuvres
E307
Duck Rillettes, Duck Rillettes with Shallot Reduction, Smoked Sturgeon Terrine.
Maytag Dairy
E308
White Cheddar Soup, Blue Cheese Glacage, Petite Filet Mignon with Roasted Potatoes.
New NOLA
E309
Emeril's Pizza, Crab Cakes with Roasted Poblano and Corn Tartar Sauce.
White Chocolate
E310
White Chocolate Turtles, Frozen White Chocolate Terrine.
Porcini
E311
Roasted Porcini Soup, Tempura Porcini with Hoisin Sauce, Porcini and Poisson Ragu.
Mother Sauces
E312
Basic Brown Stock, Espagnole Sauce, Demi-Glace.
Champagne and Food Pairings
E313
Crab Claws with Champagne Vanilla Sauce, Sabayon Sauce.
Real and Rustic
E314
Eggplant and Shrimp Beignets, Braised Brisket with Horseradish Cream Sauce.
Inspiration of Vietnamese
E315
Pho Soup, Oxtail and Beef Tendon Traditional Garnishes.
Posole
E316
Mirepoix Pork Stock, Posole, Pork Rib Garnishes.
Food and Burgundy Wine Pairing
E317
Coq Au Vin, New Orleans Court Bouillon.
Creative Pork
E318
Pork Boulettes, Pork Chops with Sweet Potato Gravy and Cheese Grits.
Olives
E319
Tapenade, Olive Bread, Whole Little Fish with Olive Extraction.
Open House
E320
Chicken and Andouille Strudel, White Chocolate and Praline Bark, Sleigh Ride Punch.
Creative Creole
E321
Alligator Stewed in Creole Sauce, Paneed Veal with Fettuccine.
Christmas Brunch
E322
White Cheddar and Truffle Quiche, Fried Quail with Gravy, Mimosas.
New Year's Football Feast
E323
Smoked Sausage with Black-Eyed Peas, Braised Red and Green Cabbage, Seared Pork Medallions.
Christmas Dinner
E324
Oyster and Corn Chowder, Pork Wellington.
Essence
E325
Southwestern Corn Dressing, Fried Eggplant Salad, Rustic Scallops.