Jamie gets hot, hot, hot in this episode as he tackles peppers and chilies. Jamie makes a delicious spicy pork goulash using a variety of ingredients. Next, Jamie shares his recipe for roasted peppers stuffed with chili, tomatoes and fresh herbs which make an excellent snack. Jamie experiments with a way to smoke salmon with a fresh, zingy salsa as the accompaniment
Emeril presents some tasty dishes utilizing fresh herbs. Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette; Foccocia with Savory and Olives; Tarragon Chicken Salad; Cilantro-Avacado Potato Salad; Mint Julep Sorbet
Peaky Toe Crab; Fresh Asparagus and Roasted Tomato Terrine; Classic Crab Cakes served with Fresh Horseradish Sauce and Roasted Corn and Tomato Salad, Herb-Crusted Softshell Crabs with Fresh Tomato Risotto; and musicians Doc Gibbs, Cliff and Felica Collins.
Don't be intimidated at the fish market. Frederic gives Lynn pointers for picking out fresh fish and turning them into simple sensations. Recipes include: Halibut with Herbs; Pan Fried Salmon.
For How-To, click here.
The holidays are always a whirlwind of activity. Here's a menu that's relatively quick and easy to prepare, which is a key to an enjoyable party at this stressful time of the year. Recipes include Roasted Red Pepper and Fresh Herb Frittata, Potato Latkes with Cranberry Jam and Salmon Wellington.