Emeril Tailgates: The Postseason
Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
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Creole cream cheese was almost lost to time until one family farm helped save it.
Emeril prepares dishes from his restaurants that feature mushrooms from a local farm.
Andouille and potato soup; pork roulade with andouille cornbread stuffing.
Picanha with homemade chimichurri sauce; Thai-style grilled steak salad; ground beef ragu bolognese.
Two Louisiana surfers stumbled on the perfect seaside snack: Sea Beans.
Emeril creates a meal inspired by New Orleans' annual Voodoo Fest.
Grilled okra with lemony labneh; air fried okra bites; an island-style callaloo with okra and crabs.
Emeril makes chef Justin Kennedy a three-course meal of classic New Orleans sandwiches.
Treat guests to Emeril's collard greens dishes, inspired by Farmer Jones' fresh produce.
Honoring Wisconsin, the cheese capital of the U.S., by making cheesy beer dips and soft pretzels.
A Dallas Cowboys superfan serves up some Tex-Mex barbecue with a Louisiana kick.
Making ribeyes on the grill, spinach, baked potatoes and four cheese mac in honor of Sin City.
Celebrate Cleveland's roots with a Polish-inspired tailgate menu.
In Cleveland, Emeril jazzes up some delicious Ohio-inspired dishes, including crawfish pierogies.
This episode, I'm going to show you my personal tailgate faves I serve family and friends.
For a Tampa Bay style tailgate, treat your guests to Emeril's grilled fish with coconut rice.
For a New York style tailgate, keep it old school with Emeril's favorite deli-inspired classics.
Detroit Lions fans make lamb meatball skewers, garlic flatbread, and homemade tzatziki sauce.
For a Cincinnati style tailgate, Emeril's Ohio favorites will make you the MVP of any party.
So for the next tailgate, celebrate it Vegas style with truffle potato chips and cowboy steak.
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