Emeril Tailgates
Making ribeyes on the grill, spinach, baked potatoes, and four cheese mac in honor of Sin City.
Making ribeyes on the grill, spinach, baked potatoes, and four cheese mac in honor of Sin City.
One of the very first dishes Emeril created plus many more.
Chicken and smoked sausage gumbo, plus tips on how to make a roux.
Emeril creates a mouth-watering meal with ingredients from a local sustainable farm.
Inspired by Vietnamese cuisine, Emeril creates Viet-style curried shrimp, and brisket pho.
Emeril shows how to use champagne to kick up some dishes.
Turning Kansas City's world famous barbecue into tender ribs and bourbon-baked beans for the grill.
A New Orleans spin on Chicago-style hotdogs and deep dish pizza.
Rye dinner rolls; fried fish fingers with tartar sauce; maytag blue macaroni and cheese.
Split pea soup with roasted fennel and lobster salad; tuscan bean soup; crispy catfish.
Emeril's latkes; sugarcane baked ham with spiced apples and pears.
Caviar parfait; fresh lobster; sweetbread-stuffed veal chop with seared foie gras.
Pork and chorizo burger with green chile mayonnaise; Mexican grilled corn with cheese; baked beans.
Emeril whips up NOLA dishes like crab and corn bisque and andouille-encrusted redfish.
Turkey and hot sausage chili; Texas-style chili; vegetarian chili.
Warm lyonnaise sausage and potato salad; gratinee lyonnaise; free-range chicken in vinegar.
Individual beef Wellingtons; frozen Grand Marnier souffles.
For a Tampa Bay style tailgate, treat your guests to Emeril's grilled fish with coconut rice.
Fillet of pork with rosemary-apple vinaigrette; seared diver scallops with roasted red pepper paint.
Baby back ribs; braised short ribs; cilantro potato salad.