Michael serves dinner around a campfire of grapevine cuttings during pruning season in Napa. It's a hearty and savory meal of grilled pork chops and bean stew with roasted bananas for dessert.
Seared Beef Fillets with Blue Glacage, Seared Salmon with Wild Mushroom and White Bean Ragout & Merlot Reduction Sauce, BBQ Rock Shrimp over creamy grits. Musicians: Doc Gibbs & Cliff Bar Guest: Michael Green
Chef Bill Wavrin shows you some light healthy desserts from one of the country's most popular spas. Chocolate Vanilla Swirl Poundcake; Warm Tropical Fruit and Buttermilk Torte with Vanilla Bean Frozen Yogurt
Danny Boome helps Jennifer in Connecticut create a perfect, crispy southern fried chicken, sour cream and lemon corn muffins, a black bean and mango salsa and a fruity raspberry ice tea.
Wild Mushroom and Oyster Stew; Emeril's Stick-to-your-ribs Lamb, Potato and White Bean Stew; Stewed Chicken, Sausage and Ham; Pork Chops Stewed with Apples and Prunes, with Mashed Sweet Potatoes
Join Gordon Elliot as he takes us through the process of making chocolate, from harvesting the cocoa beans in the tropics all the way to dessert on a plate in a fine restaurant.
Emeril's Favorite Miso Soup; Japanese Style Cooked White Rice; Rolled Beff with Vegetables; Green Bean Tempura; Spinach in Ohitashi Dressing; Fresh Fruit in Plum Wine. Guest Band; Manhattan Taiko with Culinary Guest Nobu.
After a field trip to a tortilleria in Waco, TX, Joanna shares her favorite Mexican dishes, including sour cream enchiladas, cilantro lime rice, fresh guacamole and salsa, charro beans and tres leches cake.
Jean Anderson shows us how to make dinners in a dash for those busy holiday shopping days. Recipes: Thai Beef Salad, Chili with Black Beans and Peppers, Country Captain, Marnie Eisenhower's Million-dollar Fudge.