Emeril revisits some classic creations from his namesake restaurants such as Emeril's Salad, Delmonico's Sirloin Strip with Homemade Worcestershire, Peanut Butter and Chocoalte Ice Cream Sandwiches with Emeril's Coffes and Potato Crusted Catfish with Spaghetti Squash and Fennel Vinaigrette.
Emeril prepares some dishes from his book. Champagne Punch; Helen's Sausage Stuffed French Bread; Emeril's Oven-Briased Osso Buco with Orzo "Risotto"; Devil's Food Cake with Vanilla Buttercream Icing
It's some of Emeril's favorite desserts with recipes like: Lemony Panna Cotta with Fresh Blueberry Sauce, Fig Mille Feuile with Balsamic Drizzle, Caramel Apple Cheesecake with Cinnamon Anglaise and Butterscotch Sauce, and Flourless Chocolate Cake
Emeril shows his love and appreciation for a New Orleans restaurant with a past. His new take on some old favorites: Delmonico House Salad, Chicken Delmonico, Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce
With gifts from Sarabeth's Bakery, Emeril Makes Granola Yogurt and Caramelized Pear Parfait with Crystallized Ginger, Individual Raspberry Preserve Bread Pudding, Rocky Road Pudding and Shortbread Cookie Pie, Marmalade Glazed Chicken Breast with pan De Mei and Corn Muffin Stuffing
1. Nola's Creole Shrimp & Homemade Tasso Pot Pie 2. Bacon Wrapped Monkfish, served Pheasant Style 3. Cedar Plank Fish with a Citrus Horseradish Crust 4. Grilled Filet of Beef with a Blue Cheese Glacage and Bacon Mashed Potatoes