Ramos Gin Fizz Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Caviar, and Spinach Baby Lamb Chops with Rosemary-Parmesan Crust Fig and Balsamic Syrup Mille-Feuille
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Split Pea Soup with Roasted Fennel and Lobster Salad, Tuscan Bean Soup, Crispy Catfish and Black-Eyed Pea, Bacon and Caramelized Onion Relish with Fried Collard Greens
Venison Pastrami with Huckleberry Ketchup, Venison and Wild Mushroom Stew, Venison Meatballs with Pasta Ribbons
Emeril's Ruby Red Cocktail, Angels and Devils on Horseback, Spinach and Artichoke Dip, Cocktail Meatballs, Pork Egg Rolls with Hot Mustard
Gin-Marinated Olive Martini Citrus-Cured Gravlax with Lemon-Caper Cream Cheese Spread and Chive Blinis Vegetable-Stuffed Pork Tenderloin Rose Brut Champagne Float with Raspberry Sorbet
Spanish-Style Potato and Chorizo Omelet Garlicky Cod and Potato Spread with Crispy Garlic Toasts Spinach Empanaditas Fried Miniature Meatballs with Saffron-Garlic Sauce Kicked-Up Deviled Eggs
Passion Fruit Margarita Florida Grouper with Tomatillo Sauce Florida Orange-Mango Salsa Lump Crab Meat Guacamole with Fried Yucca Chips
Spiced Nuts Catfish à la Meuniere Senegalese Peanut Soup Corsican Chestnut Beignets with Pine Nut-Pumpkin Seed Brittle
Emeril's in the kitchen to help you bring the best breakfast to the table. Plus, recipes: Kicked-Up Coffee, Fluffy Biscuits with Sausage Gravy, and more.
Emeril prepares oysters and mussels, including oysters on the half shell with three sauces. Plus, Emeril's classic Moules mariniere with pommes frites
It's a chocolate celebration when Emeril makes his ultimate triple chocolate cake: moist chocolate cake layered with chocolate mousse and topped with dark chocolate ganache
Emeril's celebrating in style with dishes that are kicked up and ready to impress! Emeril serves Champagne punch, lobster Thermidor and, baked Alaska for dessert
Emeril shares his show stopping desserts: white chocolate pots de creme, easy sweet peach upside-down cake, and poached pears with port wine syrup topped with crumbled blue cheese
Emeril serves up cocktails and snacks: Manhattans, negronis, and French 75's, spiced bar nuts, puff pastry Parmesan cheese twists, and fresh tuna and butter lettuce wraps
Emeril's best dips and chips: hot shrimp dip served with French bread croustades, French onion dip, and roasted red pepper hummus
Emeril's brunch will feed a bunch! Cheesy country ham omelet, followed by warm popovers with creamy Creole shrimp, Prosecco and orange sorbet with Cointreau cocktail
Emeril prepares satisfying soups: Cuban black bean soup, tortilla soup, and French onion soup topped with bubbling Gruyere cheese
Hurricane Punch, Big Crowd Roasted Garlic Chicken with Angel Hair Pasta, Roasted Vegetable Salad with Goat Cheese, Cranberry-Apple Crisp
For a Seattle style tailgate, Emeril whips up his crowd-pleasing cedar planked salmon.
For a Houston style tailgate, dazzle your friends with a winning Tex-Mex combo of grilled jalapeno poppers, chili con queso, and ancho rubbed flap steak.
Cali-style carne asada burritos, and crowd-pleasing chicken and green chile nachos.
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