Essence of Emeril
Orange pumpkin soup; Hilda's roasted pumpkin seeds; pumpkin and corn fritters.
Orange pumpkin soup; Hilda's roasted pumpkin seeds; pumpkin and corn fritters.
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Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
This episode, I'm going to show you my personal tailgate faves I serve family and friends.
Bruschetta with tomato topping; garlic soup with Creole croutons; panko-dusted soft-shell crabs.
Greek-style stuffed artichokes with Greek lemon sauce; roasted tomatoes with angel hair.
Chef Neil Connolly and Emeril sample traditional East Coast fare.
Bacon and sage roast turkey breast; roast turkey panini; two-bean turkey chili; turkey saltimbocca.
Summery punch; cantaloupe, prosciutto, arugula, and almond salad; farfalle with fresh tomatoes.
Basic sourdough starter; potato water starter; basic sourdough bread; muffuletta sandwich.
Pan-fried flounder with dilled tartar sauce; citrus-crusted pompano with grapefruit butter.
Smoked fish mousse; smoked salmon rosettes.
Detroit Lions fans make lamb meatball skewers, garlic flatbread, and homemade tzatziki sauce.
Breast of turkey with cranberry glaze; wild rice and cornbread dressing; pumpkin creme brulee.
Margarita popsicles; frozen chocolate terrine; frozen crêpes Suzette.
Herb-marinated olives; olive tapenade; pasta with puttanesca sauce.
Mesquite-smoked Caribbean-style whole red snapper; Nola's smoked duck pizza with brie and truffle essence.
Pan-fried flounder with dilled tartar sauce; citrus-crusted pompano with grapefruit butter.
Emeril uses some of Louisiana's best-selling oysters to cook up a tasty meal.
Mint julep martini; salmon and caviar stuffed potatoes; canapé of blue cheese and roasted walnuts.
A Philly style tailgate with breaded pork sandwich and grilled steak cheeses.
Aussie barbecue Emeril-style; kangaroo-fried pies; wattleseed ice cream with macadamia nut cookies.
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