Huevos Rancheros; Roasted Vegetable Custard Pie; Nutty Ice Cream Cake with Caramel Sauce and Toffee Bits.
Red Snapper Fillets Poached with Fennel and Vermouth; Porcini Mushroom Dusted Chicken with Black Vinegar Reduction and Stir Fried Ginger Vegetables; Orange and Rum Poached Pineapples with Vanilla Yogurt.
Shad Roe with Tomato-Anchovy Sauce.
Edamame; Emeril's Favorite Chinese Green Beans; Falafel with Tahini Sauce; Slow Cooked White Beans with Pan Fried Pork Chops; Vanilla Ice Cream with Sweet Red Bean Paste.
Frothy Grasshopper; Mr. Lou's Sorbet Trio; Espresso Granita; Kicked Up Kicked Up Ice Cream Cake.
Linguine with Seafdood in Saffron Broth; Vegetable Casserole Abruzzeze; Lamb with Balsamic Vinegar; Ricotta Filled Pastries.
Fried Pont L'Eveque Salad with Walnut Dressing; Camembert Steamed Mussels; Chicken Normandy; Normandy Apple and Cream Tart with Calvedos Whipped Cream.
Tuna Tartare with Verjus; Seared salmon with Warm Lentil Ragout; Duck Confit Salad with Dried Beans Stilton Cheese and Vanilla Shallot Vinegarette; Raspberry Tart.
Emeril's Kicked Up Coffee Drink; Baby Back Ribs with Coffee Bourbon Barbecue Sauce; Coffee Nocello Glazed Ducks; Tiramisu with Chocolate Dipped Coffee Beans.
No one knows what's in the mystery basket. Emeril is in for a surprise and so are we when he decides what to make.
Homemade Buttermilk; Buttermilk Fired Chicken Salad with Buttermilk Parmesan Dressing; Alden's Grandmother's Cornbread; Buttermilk Praline ice Cream.
Wild Mushrooms in Brioche; Spinach Salad with Warm Bacon Dressing; Baked Mushrooms Stuffed with Crabmeat Imperial; Smoked Mushroom and Shrimp Quesadilla with Adobo Salsa; Mushroom Stuffed Quail.
Beer Brined Chicken with Giblet Gravy; English Fish and Chips; Beer Braised Cabbage and Celery Root; Guinness Ice Cream with Dark Chocolate Honey Sauce.
Island Shrimp and Pineapple Skewers with Rum Butter Sauce; Caribbean Style Chicken with Peanut Spice Rub; Grilled Sweet Potato Salad; Grilled Strawberry and Goat Cheese Pizza. Bar Guest: Sal Passalaqua.
Spiked Watermelon Daiquiri; Gazpacho with Avocado and Seafood; Catfish Po Boy; Emeril's Cold Noodle Salad.
Marinated Goat Cheese; Mediterranean Vegetable Salad; Roast Beef and Blue Cheese
Crabmeat Asparagus Salad Three Ways; Roasted Chicken with Lemon Herb Sauce Three Ways; Vanilla Creme Brulee Three Ways.
Bloody Bull with Elephant Garlic Chips; New Orleans Style Artichoke Balls; Roasted Garlic and Red Pepper Dip; Roasted Garlic Custard with Seared Shrimp; Garlic Mojito Granita with Roasted Garlic Brittle
Smoked BBQ Ribs with Emeril's BBQ Sauce; Caramelized Sweet Potatoes; slow Cooked Country Green Beans; Cheesy Corn Jalapeno Muffins; Nashville Fried Catfish; Fried Pickles; Hazels Banana Pudding Parfait
Emeril's Pork Fat Arepas; Greek Grilled Leg of Leg of Lamb Gyros; Vegetable Samosas; Italian Ices.
Curried Squash Soup; Tempura Squash Blossoms with Crab; Zucchini Sausage and Shrimp Torte; Mirliton Pie.
Old Fashioned Sweet Green Tomato Pie; Ricotta and Fig Pie with Brioche Crust; Papaya Pie with Shortbread Crust. Guest Band Jeremy Davenport.
Pan Fried Flounder with Dilled Tartar Sauce; Citrus Crusted Pompano withGrapefruit butter; Shrimp Creole Smothered Puppy Drum; Biloxi Bacon.
Basic Sourdough Starter; Potato Water Starter; Basic Sourdough Bread; Muffaletta Sandwich; Blueberry Sourdough Pancakes; Sourdough Cormbread.
Port Soaked Melon and Ham salad; Hot Gingered Shrimp Salad; Arugula Stuffed Onion Ring Salad; Fennel and Hearts of Palm Salad.
Marinated London Broil with Emeril's Homemade Steak Sauce; Beef Stew with Cheeesy Fried Grits; Roast Prime Rib with Yorkshire Pudding; Grilled T-Bone Steaks with Maitre d'Hotel Butter. Musical Guest: Roy Rodgers.
Texas Style Smoked Brisket; Emeril's Texas Toast; Grilled Corn; Spinach Enchiladas; Refried Beans; Mexican Rice; Big T-Bone Steaks with Chipotle Butter; Lattice Top Peach Cobbler
Mussel Soup; Coquilles St. Jacques; Stuffed Devil Crabs; Linquine with Clam Sauce.
Cornish Game Hens Under aBrick; Cognac and Bacon Braised Quail; Pan Roasted Squab in Beet Nests.
Dandelion and Bitter Greens with Warm Bacon Dressing; Pennsylvannia Dutch Corn Chowder; Ham and Apple Dumplings; Pepper Cabbags and Chow Chow; Whoopie Pie.
Avocado Mousse with Oysters; Crawfish and Salmon Mousse with Tomato Cream Sauce; Brandied Duck Liver Mousse with Creole Mustard Sauce; White Chocolate Grand Marnier Mousse. Guest Band Jeremy Davenport.
Vietnamese/French Crab and Asparagus Noodle Salad; Goan (Portuguese/Indian) Cod Balls; Indonesian/Dutch Spice Cake; Japanese/Peruvian Ceviche
Emeril's Kicked Up Bellini Cocktails; Potted Shrimp; Belgian Endive with Stuffed Crabmeat Ravigote; Pasta Salad with Arugula Pesto; Mango Sherbet. Bar Guest: Alice Waters
Mai Tai Cocktail; Rumaki; Sweet and Sour Pork; Sambal; Flambeed Pineapple with Coconut Ice Cream
Emeril's Spiedini; Beef Borscht; Tabbouleh with Lamb and Pine Nuts; Red Snapper in Coconut Curry Broth.
Apple Nut Muffins with Streusel Topping; Bacon Cheddar Cheese Scones; Tomato Herb Bread; Olive Ricotta Spread Tea Sandwiches; Strawberry Shortcake
Champagne Eye Opener; Smoked Salmon-Scrambled Egg Packages; Cayenne Candied Bacon; Brioches Stuffed with Chicken Hash; Goat cheese, Pear and Blackberry Tart
strawberry Lemon Crush; Mixed salad with Blackberry Vinaigrette; Garlic Roasted Pork Loin with Raspberry Chipotle Glaze; Wild Rice and cranberry dressing; White Chocolate and Blueberry Bread Pudding
Sand Dabs Meuniere; Sole Veronique; Stuffed Turbot Provencal;
Emeril's Ruby Red Cocktail; Angels and Devils on Horseback; Spinach and Artichoke Dip; Cocktail Meatballs; Pork Egg Rolls with Hot Mustard;
Crab and Brie Quesadilla with Chilli Apple Glaze; Cheese Stuffed Sausage with Poached Eggs and Tasso Cream Sauce; Ooey Gooey Stuffed Cupcakes
Emeril and Chef Martin Yan will meet to compete. Each chef wlil showcase his culinary talents as the Duel of the Woks makes for the anything goes competition.
Ginger Lemonade; Bengali Dal; Begun Bhaja; Lobster in Fried Onion Sauce; Sweet Cheese Dumplings in Rose Water Sauce
Butternut Squash Gnocchi with Balsamic Brown Butter ; Matambre with Salsa Criolla; Grilled Eggplant; Dulce de lache Gelato
Kibbeh with Yogurt Sauce; Shabu Shabu with Sesame Dipping Sauce; Barbecued Beef in a Lettuce Wrapper; Steak Pie.
Milkshakes; Salami Coronets; Stuffed Fried Rice Balls; Philly Cheese Steak Sandwich; French Bread Pizza;
Spare Ribs withouthwestern BBQ Sauce and Deep Fried Pork Rinds; Double Cut, Bacon Wrapped, Andouille Stuffed Pork Chops; Proscuitto, Pear and Brie Sandwich with Salad au Lardon.
Emeril's Greek Salad; Homemade Pita Bread with Lentil Dip; Polish Stuffed Cabbage ; Sweet Potato Creme Brulee
Lobster Roll; JFK Lobster Stew; Emeril's Rabbit on Pasta Rags; Maple Walnut Ice Cream with Candied Walnuts and Ganache
Paul's Fantasty; Fried Seafood Platter; Grilled Pompano with Shrimp Lemon Butter; Cane Syrup Pecan Bread Pudding
Chili Con Carne with Chili Con Queso Crabmeat Stuffed Shrimp; Buttermilk Fried Chicken; Em's Mac 'n Cheese; Banana Boston Cream Pie.
Southern Pecan Log; Gigi's Carrot Cake; Panna Cotta with Vin Santo soaked Figs; Mixed Fruit Pandowdy
Greek Style Stuffed Artichikes with Greek lemon Sauce; Roasted Tomatoes with Angel Hair; Corn Pudding; Grilled Lamb Chops with Herb Jelly; Watermelon Ice
Homemade Crem Fraiche; Bacon-Clam Dip; Smothered Veal; James Beard's Cream Biscuits; Cheesecake Ice Cream with Blueberry Syrup
Kiced Up Chicken Wings with Blue Cheese Dipping Sauce; Tempura Chicken Fingers; Tchoup Chop Tropical Chicken Salad; Sausage and Rice Stuffed Chicken Legs
Homemade Butter; Hot Buttered Rum Cocktail; Warm Spicy Butter-Poached Shrimp; Clarified Butter; Blue Cheese Butter-Stuffed Chicken Breasts; Gooey Butter Cake
Nutty Tropical Salad; Sayoudeiah: Lebanese Fried Fish with Tarator Sauce and Rice; Chili Pork Loin with Cilantro Oil; Zucchini Bread
Caviar with Buckwheat Blini; Crabmeat and Hearts of Palm Salad with Tangerine Vinaigrette; Fried Rock Shrimp with Two Remoulade Sauces; Pasta Stuffed Peppers in Garlic Wine Broth; Mussels in Lemon Grass Broth
Hawaiian pesto-crushed Ono on baby greens with Asian Vinaigrette; Emeril's Baked Stuffed Lobsters; Grilled Marinated Fish with Tropical Salsa and Coconut Rice; White Poached Salmon with Creamy Ravigote Sauce
Planter's Rum Punch; Cornmeal and Ham Pancakes; Oyster Pie; Double Savory Pie Crust; Broiled Peaches with Bourbon Cream and Pecans
Dirty Martini with Blue Cheese Stuffed Olives; New Orleans Style Crabmeat Salad; Pissaladiere; Braised Chicken with Cerignola Olives
Caipirinha - Brazil; Iguashte (Vegetable Salad in Squash Seed Sauce) - Guatemala; Carimanolas (meat-stuffed fried yucca root) - Panama; Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones) - Ecuador; Tres Leches (Three Milks Cake) - Latin America
Caribbean Cocktail; Caribbean Cracked Conch; Jerked Leg of Goat; Yellow Rice; Coconut Mango Bread Pudding with Caramel Rum Sauce and Fried Coconut Strips
Baked Jalapeno Poppers; Oven-Fried Potato and Sweet Potato Chips with Creamy Oven-Cooked Bacon Dip; Oven-Baked Pecan-Crusted Chicken Fingers; Baked Sweet Potato Hand Pies
Shrimp Won Tons; Bok Choy and Asparagus Stir Fry; Steamed Egg Custard with Pork; Lemon Chicken; Orange Mango Pudding
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
Duck Chow Mein/Oriental Duck Salad; Hoisin Pork Chops/Macadamia Nut Stuffed Pork Chops; Hawaiian Style Poke/Poke in a Nest
Emeril Salutes Seattle with regional recipes for Fog Cutter,Dungeness Crab Salad, Beer Braised Bratwurst with Apple Sauerkraut, Salmon on Cedar Plank with Garlic Spinach and Espresso Coffee Dessert
Popcorn Firecracker Shrimp; Blue Cheese Polenta Cakes with Onions and Walnuts; Cornmeal Crusted Scallops with Corn Relish; Emeril's Dessert Corn Pudding
Emeril's Kicked Up Chef's Salad; Ham and Garlic Pork Rolls; Fresh Baked Ham with Rum and Coke Glaze; Wild Pecan Rice, Bacon and Tasso Dressing; Country Ham with Orange Pan Sauce
Pomegranate Mojito with Vanilla Sugar; Sugar Cured Gravlax; Seared Shrimp Salad with Thai Palm Sugar Dressing; Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze; Gingerbread with Spiced Creme Anglaise
Vermicelli with Citrus Cream Sauce and Radicchio; Fettucine Pieces with Zucchini and Clams; Wild Mushroom Bolognese; Super Stuffed Shells
Kicked Up Mini-Pimento Cheese Po Boys; Mediterranean Wraps; Cheese and Beer Soup with Kielbasa Sausage; S'Mores Cake
French Onion Soup with Shaved Swiss Cheese; Souffle-Filled Potatoes; Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise; Port and Caramel Ice Cream Sundae
Herb Encased Potato Crisps; Emeril's Winter Salad with Homemade Herbed Cheese; Herb-Crusted Catfish with Andouille and Fava Bean Relish; Lemon Rosemary Pound Cake
Spicy Cocktail Nuts; Fallen Goat Cheese Souffles on Wilted Spinach; Pork Tenderloin en Croute; Espresse-Hazelnut Cheesecakes with Orange Caramel Sauce
Join Emeril and the women he credits with inspiring him to cook -- his mom, Hilda and her friend Ines. Come join them as they remember the good old days in Fall River and cook up some great classic Portuguese recipes!
Muffaletta Pizza; Roasted Garlic White Pizza with Cheese-Stuffed Crust; Chicago-style Deep Dish Pizza;
Red Sockeye Salmon Carpaccio; King Crab Soup; Halibut Cakes with Homemade Tartar Sauce; Seared Venison Chops with Garlic Mashed Yukon Gold Potatoes
New Zealand Sparkling Wine Cocktail; Thai-Style New Zealand Green Shell Mussels; Lamb Braised in New Zealand Cabernet Sauvignon with Kumara; Pavlova
Mushrooms a la Greque; Creamy Leek and Potato Soup; Chicken with 40 Cloves of Garlic; Poached Oranges and Satsumas in Rosemary-Clove Syrup
Sweet Potato-Roasted Pork Au Gratin; Braised Veal Shanks on Mascarpone Cheese Polenta; Pear, Walnut and Blue Cheese Crumble