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Essence of Emeril Season 2
Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season. On some of the episodes, some of Emeril's friends/workers make an appearance. An example was when he invited three of his workers from his Homebase in Louisiana to cook up some healthy recipes. His "Essence of Emeril" set has a wine cabinet, a built-in deep fryer, and other appliances. When he cooks with a specific ingredient he explains what it is and how it is made.
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Essence of Emeril Season 2 Full Episode Guide
Southwestern Corn Dressing, Fried Eggplant Salad, Rustic Scallops.
Oyster and Corn Chowder, Pork Wellington.
Smoked Sausage with Black-Eyed Peas, Braised Red and Green Cabbage, Seared Pork Medallions.
White Cheddar and Truffle Quiche, Fried Quail with Gravy, Mimosas.
Alligator Stewed in Creole Sauce, Paneed Veal with Fettuccine.
Chicken and Andouille Strudel, White Chocolate and Praline Bark, Sleigh Ride Punch.
Tapenade, Olive Bread, Whole Little Fish with Olive Extraction.
Pork Boulettes, Pork Chops with Sweet Potato Gravy and Cheese Grits.
Coq Au Vin, New Orleans Court Bouillon.
Mirepoix Pork Stock, Posole, Pork Rib Garnishes.
Pho Soup, Oxtail and Beef Tendon Traditional Garnishes.
Eggplant and Shrimp Beignets, Braised Brisket with Horseradish Cream Sauce.
Crab Claws with Champagne Vanilla Sauce, Sabayon Sauce.
Basic Brown Stock, Espagnole Sauce, Demi-Glace.
Roasted Porcini Soup, Tempura Porcini with Hoisin Sauce, Porcini and Poisson Ragu.
White Chocolate Turtles, Frozen White Chocolate Terrine.
Emeril's Pizza, Crab Cakes with Roasted Poblano and Corn Tartar Sauce.
White Cheddar Soup, Blue Cheese Glacage, Petite Filet Mignon with Roasted Potatoes.
Duck Rillettes, Duck Rillettes with Shallot Reduction, Smoked Sturgeon Terrine.
Emeril's Pepper Stuffed Turkey, Dirty Mashed Potatoes.
Making Andouille, Andouille and Corn Pudding with Chicken Wings.
Duck Confit, Crispy Duck Confit Legs and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles with Truffle Emulsion.
Portuguese Sausage and Baccala Chowder, Asian Red Snapper Chowder.
Stewed Pork and Purple Sweet Potatoes, Sweet Potato Bread, Sweet Potato Pie.
Potato Crusted Red Snapper, Crawfish Mashed Potatoes, Fried Soft Shell Crabs.
Boudin, Boudin with Creamy Grits and Roasted Corn Spinach Ragu.
Smothered White Beans, Crusted Rabbit, Gâteau de Sirop.
Catfish Pecan Meunière, Roasted Goose with Wild Rice Dressing, Chocolate Pecan Pie.
Roasted Chicken with Garlic and Rosemary Smear, Duck with Root Vegetables.
Confit of Mushrooms, Mushroom Confit with Pasta "Rags" and Parmesan Cheese, Exotic Wild Mushroom Soup with Truffle Popcorn.
Stewed Black Eyed Peas and Ham Hocks, Cracklin' Cornbread Muffins, Pan-Fried Catfish with Andouille, Potato Salad.
Milk Punch and Mint Julep, Duck Confit Potato Pancake with Poached Eggs, Wild and Exotic Hollandaise.
Emeril's Funky Frittata, Stewed Duck and Wild Mushrooms, Chateau Potatoes.
Pheasant Ballotine Marinated in Brandy and Port, Onion Marmalade.
Molasses Duck Salad, Sweet Molasses Ham, Roasted Molasses Sweet Potatoes, Roasted Sweet Potato Pie.
Praline Pound Cake, Pecan Pie, Caramel Cup Custard.
Puree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.
Seared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.
Dr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.
Cutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.
Cabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.
Melange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.
Pork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.
Funky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.
Blackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.
Spinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.
Fish and Chips, Basil Mayonnaise.
Mozzarella, Italian Sausage and Roasted Red Pepper Calzone.
Rosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.
Rabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.
Kale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.
Crown Roast, Tenderloin Shiitake Stroganoff.
Kicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.
Potato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.
Succotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.
Spiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.
Lamb Sausage with Lentil Ragu, Funky Lamb Shanks.
Cochon de Lait, Andouille Spoonbread.
Banana Nut Pain Perdu with Banana Syrup, Banana Tent.
Venison Gumbo, Ham Hock and Wild Green Gumbo.
Gnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.
Whole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.
Oyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.
Cumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.
Grilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.
Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.
New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.
White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.
Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.
Pan Sauteed Scallops with Fresh Pasta Salad and Parsley Coulis, Grilled Escolar with Crawfish Cream Sauce and Fried Arugula, Pepper Seared Filet of Beef with Grilled Radicchio and Meat Jus.
Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.
Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.
Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.
Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.
Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.
Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.
Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.
Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.
Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.
Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.
Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.
Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.
Paella, Orange Tart with Orange Glaze and Candied Orange Zest.
Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.
Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.
Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.
Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.
Artichoke Preparation, Artichoke Spianata, Artichoke Tart.
Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.
Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.
Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.
Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.
Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.
Balsamic Marinade, Rosemary Marinade, Macerate Peaches.
NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.
Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.
Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.
Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.
Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.
Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.
Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.
Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.
Mojito, Citrus Marinade, Piri Piri Carne Spart.
Lobster Gazpacho, Fruit Minestrone.
Coconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.
Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
Crab Boil and Dipping Sauces, Crab Gumbo.
Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
Funky Stuffed Filet, Milky Chocolate Cheesecake.
Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
Pepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.
Herb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".
Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
Hot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
Cheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.
Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
Country Style Rabbit with Maytag White Cheddar Grits, Emeril's Clam, Oyster, Mussel, and Potato Ragout Wrapped in Puff Pastry, Wild Mushroom Ragout with Spinach Potato Cake.
Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.
Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.
Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.
Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.
Salsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Root Vegetables, BBQ Quail Legs and BBQ Sauce.
Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.
Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.
Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.
Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.
Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with Remoulade Dipping Sauce.
Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.
Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.
Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.
Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.
Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.
Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.
Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.
Charlie Trotter's Roasted Garlic, Mesclun Greens with Creamy Garlic Dressing and Roasted Croutons, Roasted Squab with Poached Garlic and Garlic Cream Potatoes & Vinegar Meat Jus.
Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.
Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp Étouffée, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.
King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.
Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.
Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.
Poached Pears in Vanilla and Champagne, Poached Pears Stuffed with Maytag Blue Cheese, Roasted Walnuts Wrapped in Puff Pastry, Seared Duck Breast with Pear and Balsamic Compote.
Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.
Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.
Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.
Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.
Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.
Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.
Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.
Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.
Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.
Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.
Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.
Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.
Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.
Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.
Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.
Baked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.
Red Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.
Baked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.
Rustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.
White Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.
Chocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.
Vietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.
Jicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.
Cranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.
Smoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.
Bibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.
Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.
Cowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.
Pumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.
Funky Stuffed Turkey, Baked Turkey Scallopini.
Walleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.
Cold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.
Scallion Beef Roll-ups, Sautéed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.
Tea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.
Rice Salad, Moroccan Pilaf, Rice Tart.
Provencal Fish Stew, Bourride, Cioppino.
Verge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.
Garlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.
Chicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.
Roux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.
Curried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.
Avocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.
Caldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.
James Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.
Pork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.
Herb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.
Classic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.
Cold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.
Coconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.
Sushi Rice, Composed Tuna Timbale, Tempura.
Pistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).
Dilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.
Green Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.
Lemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.
Butternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.
Mushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.
Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.
Marinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.
Easy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.
Scrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.
Drunken Pork and Hominy, Sauteed Quail with Grit Gravy.
Fried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.
Rice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.
Nuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.
Grilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.
French Tomato Sauce, Escargot En Croute, Tomato Butter.
Lefse, Anadama Bread, Rosemary Flatbread.
Muhammara, Lentil Stew, Apricot and Cherry Bread Pudding.
Chanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.
Mint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.
Blood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.
Iced Parfait, Funky Scallop, Red Snapper Parfait.
Tomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.
Cilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.
Cabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.
Orange Flan, Florentine Flan, Flat Mushroom Flan.
Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.
Steamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.
Sweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.
Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.
Gunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.
Basic Dough, Whole Wheat Focaccia, Sweet Treat.
Vichyssoise, Asparagus Crab Soup, Fruit Soup.
Traditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.
Morel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.
Standard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.
Gazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.
Michael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.
Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.
Fiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.
Salmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.
Melon Soup, Melon Salsa with Grilled Tuna, Granita.
Italian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.
Tuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.
Vacherin, Baked Alaska, Floating Island.
Spanakopita, Moussaka.
Potatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.
Basic Tahini, Hummus, Halvah.
Semolina Butter Cookies, Semolina Pasta, Semolina Pudding.
Crawfish Remoulade, Mint Rice Mustard, Grilled Lamb.
Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.
Moules Marinieres, Stuffed Mussels.
Basic Curry, Vindaloo, Shrimp Curry.
Pepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.
Citrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.
Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.
Chervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.
Plain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.
Strawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.
Pastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.
Onion Soup, Onion Tart, Onion Marmalade.
Crab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.
Vegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.
Asparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.
Skillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.
Ponchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.
Simple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.
Zucchini Bread, Zucchini Pancake, Zucchini Tian.
Jerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.
Sweet Biscotti, Biscotti Trifle.
Stuffed Caps, Shiitake Relish, Shiitake and Pasta.
Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue.
Compote, Spanish Onion Chutney, Salmon with Onion Chutney.
Nola Style Cedar Plank Trout, Horseradish Potatoes.
Coffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.
Artichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.
Stuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.
Crawfish Bread, Baptist Church Fried Chicken Wings, Pralines.
Sweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.
Horseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.
Basic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.
Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.
Lobster Club, Cobb Club, Lamb Club.
Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.
Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season. On some of the episodes, some of Emeril's friends/workers make an appearance. An example was when he invited three of his workers from his Homebase in Louisiana to cook up some healthy recipes. His "Essence of Emeril" set has a wine cabinet, a built-in deep fryer, and other appliances. When he cooks with a specific ingredient he explains what it is and how it is made.
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