Emeril serves up a romantic meal for an engaged couple. Recipes include: Herbed Flan with Caviar, Hearts of Palm Salad with Citrus Vinaigrette, Grilled Lobster Tails with Lemon Tarragon Butter, Chocolate Amaretto Pave.
Emeril pays tribute to the popular Vegas foods of the sixties--Singapore Sling, Chairman of the Board Linguine with Clam Sauce, Tomato Sauce, and The King's Creole Fried Pork Chops with Southern Cooked Greens.
Chef Masaharu Morimoto joins Emeril to kick it up Asian style with dishes from Morimoto's new book. Recipes include: Frozen Lettuce Salad, Orange Scented Seafood, Daikon Fettuccine, Sushi Rice Risotto and Short Rib Tempura.
The markets are full of the most beautiful seasonal vegetables all ripe for the picking. It's harvest time on Emeril Live. His menu Features, Duck Confit with Pickled Beets, Carrots and Radishes.
Emeril’s preparing some simple yet elegant dishes, just like the meals at that great little spot in your favorite chic downtown neighborhood. Moules Mariniere; Steak au Poivre with Pommes Frites
Walking through the Chelsea Market every day is an inspiration to Emeril, and tonight he's getting out the flour and baking some special surprises. If you're a baker at heart, this show is for you!
Emeril again visits the South Walton area. He stops at some of his favorite restaurants in the area along with a tour of the newest luxury hotel in South Walton, The Pearl, in Rosemary Beach.
Tonight in the kitchen, Emeril and ELMO create a healthy, delicious and colorful meal together. Recipes include: Yummy Wake Up Smoothie, Power Packed Spinach Salad, Pasta Primavera, Lean Mean Turkey Loaf, Very RED Strawberry Shortcake.
Alligator Sauce Piquant over Creamy Stone-Ground Grits; Marinated Flank Steak with Stewed Florida-Swamp Cabbage; Oreo Cookie and White Chocolate Mousse Pie with Macerated Strawberries. Music by Doc Gibbs and the Emeril Live Band.
Authentic Italian recipes - Emeril Style! Bagna Cauda - Anchovy Garlic Dip for Vegetables; Risotto con Pepperone - Risotto with Sweet Peppers; Brasato al Barolo - Beef Braised in Barolo; Spuma di Cioccolato e Castagne - Chocolate Chestnut Mousse.