Foil Wrapped Side of Salmon with Lemon and Rosemary, Oven Roasted Green Beans, Salmon Burgers with Soy Mayo and Simple Sesame Slaw
North African Chicken Tagine, Classic Chicken Parmesan with Oven Roasted Tomato Sauce and Smoked Mozzarella.
Chicken and Herbed Dumplings, Peaches and Cream Bread Pudding
Shrimp in a Coconut Ginger and Lemongrass Broth; Spiced Ginger Cake; Ginger Ice Cream.
Everybody is always looking for and quick and easy entertaining ideas, and Emeril Lagasse is serving it up on this episode. On this episode Emeril shows us how to make a Salmon and Potato Casserole, Romaine Salad with Homemade Croutouns and Lemon Vinaigrette, and then we bring it on home with a Champagne Punch. It's all about great recipes for quick and easy entertaining.
Making a great meal doesnt have to be expensive. Most people believe the more you spend the better the meal. Wrong! Emeril shows you how to make Braised Chicken Thighs with Button Mushrooms, Herbed Chicken Noodles, and Smoked Turkey and White Bean Casserole. Its all about great recipes that wont cost you an arm and a leg.
Emeril's New Style Caldo Verde; Portuguese Meat Pies; Spicy Portuguese Sauce.
Sirloin Sliders with Crispy Bacon and Creamy Horseradish Mayo, Blue Cheese Popcorn, Grilled Lobster Tails with a Tarragon-Lemon Vinaigrette
Black Truffle Stuffed Chicken in a Pot; Garlic Schmeared Rosemary Roast Chicken; Oyster Dressing.
Emeril shows you how to make some of his favorite grilling recipes.
Warm Hearts of Palm and Crabmeat Salad with Avocado Vinaigrette; Lobster and Hearts of Palm Gratin.
Nothing is better and more satisfying than a pasta dish prepared just right. Emeril gets busy in the kitchen with some creative ways to fix pasta that will satisfy everyone who sits down for dinner. It not just spaghetti anymore when it comes to a great pasta dish! He shows viewers a chicken, mushroom and spinach lasagna; its a new twist on an old favorite. Then its linguine and seafood, seafood and more seafood, topped with a light tomato sauce that has one of his favorite ingredients: yeah gaaaarlic. Once you taste this youll never fix pasta the same way again.
Dont worry about your holiday dinner menu, because Emeril does it all for you. In this episode he makes a holiday feast thats the best gift of all. We start with a Baked Ham with Rum Glaze. Say good bye to Sweet Potato Pie because Emeril introduces our taste buds to a Corn and Sweet Potato Pudding. Its holiday favorites with a new and improved taste.
Emeril shows us that there is more than one way to prepare a shrimp dish.
The key to any great meal is that is has to be full of flavor. Emeril shows us that making sure the spice and the flavor is right in a meal is all about having the right herbs. In this episode you will leave with the know how on how to make flavorful dishes. He introduces viewers to a Chimichurri herb mixture that makes the flavor of a pork chop jump off of the plate. Then it's a grilled swordfish with a citrus herb vinaigrette that takes this fish dish over the top. Then he brings it on home with a baby lettuce salad with herbed red wine vinaigrette and shaved parmigiano reggiano. It's all about unbelievable flavors.
Emeril shows viewers that theres nothing like coming together with the whole family for Sunday dinner. Say so long to the typical Sunday dinner and hello to something new for Sunday supper Its what he serves to his family on any given Sunday! He starts with a shrimp stuffed sole thats packed with flavor and drizzled with a butter-infused pan sauce. Then, its a baked striped bass topped with tomatoes, rosemary and Kalamata olives. Paired with a delicious mixed herb rice pilaf, its simple and delicious.
If you are a meat and potato lover than this show is for you. Come with a hearty appetite because today's show is all about the steak. Emeril treats viewers to his favorite ways to prepare steak. It's the perfect meal for any day of the week. First viewers get a one on one on how to fix steak au poivre. It's all about the ground peppercorns and Dijon mustard. It's served with pan roasted, herbed fingerling potatoes and aspargus. Then he makes a marinated grilled skirt steak with wilted watercress. This dish is bursting with flavor. If you like steak then you will love this show.
If you think light and healthy meals are not flavorful then you need to try cooking it up Emeril style. Emeril shows viewers why cooking light and healthy should be on the top of your list. He gets started with steamed baby bok choy, broiled salmon and a warm roasted tomato lemon vinaigrette. Then its a grilled pork tenderloin with grilled pineapple salsa and minted sugar snap peas. Its just the right combination of sweet and salty. Theres no flavor lost in this episode!
Before you haul out the big meal for your next gathering, think about having quick and easy hors d oeuvres. They are simple, delicious and a big hit for a cocktail party. Emeril shows viewers why bite-size foods can be a hit for any occasion. On the menu are turkey meatballs with minted yogurt dipping sauce. Then we do a deep dish pizza with mascarpone, crispy ham and pesto. Another crowd pleaser: the Ciliegine and tomato bites with kalamata olive drizzle and fresh basil.
Cream of Porcini Soup With Quail Eggs; Veal Scallopine With Madeira and Porcini Mushrooms; Fresh Porcini Salad
If you are looking for a great starter that can also be a main course, then try making kebobs. Emeril shows viewers how kebobs are the versatile meal on a stick. He starts with a seafood vegetable kebob, then shows steak and potatoes make just the right kebob. Then he keeps it light and fruity with fruit kebobs with apples, bananas and pineapple, drizzled with lime and honey. It's the perfect crowd pleaser!
Emeril helps viewers widen their horizons in the kitchen with an episode that is all about lamb. From chops to burgers topped off just right. This episode will inspire you to try something different in the meat department. He makes a succulent lamb chop with a minty pepper jelly pan sauce, of course, with vegetables on the side. Then its a new twist on the burger. So try a lamb burger next time you fire up the grill. It all about thinking out of the box when you step into the kitchen.
Green Tea Ice Cream; Seared Duck Breasts with Citrus Tea Sauce; Emeril's Feel Good Tea.
Dried Cranberry Vinegar; Seared Quail with Cranberry Vinegar reduction sauce; Vinegar Pie; Red Drack Salad with Asian Vinaigrette; Asian Marinade.
Gigi's Little Bit of Nutty Heaven; Frangelico Nuggets; Coconut Indulgences.
My Favorite Veal Chops; Mascarpone Gelato with Balsamic Macerated Strawberries
Morel and Fiddlehead Fern Ragout; Sauteed baby leeks with apple smoked bacon; Kicked up stuffed morels; Sauteed Sugar Snaps.
Basic Pasta Dough; Spinach Pasta Dough; Shellfish stuffed spinach canneloni with truffled basamella.
Basic Pizza Dough; Pizza Margherita; Emeril's Kicked up Calzone al Forno.
Beef and Wild Mushroom Pate with Cognac Sauce; Shrimp and Salmon Moussline with a tomato cream sauce.
Panko Crusted Chicken Breasts; Penne with Wild Mushroom Ragout; Arugala Salad with Pecans and Prosciutto.
Roasted Vegetbale and Goat Cheese terrine with sun dried tomato sauce; Minted white and dark chocolate terrine with chocolate fudge sauce.