Students cook Batters in all shapes and forms as Donna teaches them how to make tiny Buckwheat Blini with smoked salmon cream cheese, southern style Chicken and Waffles with a Dijon Cream Sauce and "Fuzzy Navel" Peach Crepes Flambe. Gordon offers up the elegant Bellini with fresh peaches.
T onight, Emeril is creat ing his own taverna menu....Greek style. Recipes include: Saganaki, Eggplant Slippers, Greek Style Grilled Fish, Meatballs with Lemon Sauce, Diples Pastry
Susan's problem is that she can't seem to make and present whole fish properly. Tyler teaches her how to make a Snapper Baked in a Salt Crust; Grilled Arctic Char stuffed with Tangerine and Fennel; and Grilled Sardines with a Lemon and Mint Salsa.