Emeril Live - Season 9

Food Network (ended 2009)




Episode Guide

  • World Wraps
    World Wraps
    Episode 78
    The recent low-carb craze has made wraps a favorite food here in the states, but Emeril is out to prove that wraps have been around for centuries and can be found in all countries and cuisines – starting with Japan, Italy, Mexico and Russia.

    • Chicken Negimaki with Soy Glaze
    • Veal & Cheese Stuffed Cannelloni – Served with a Béchamel Sauce
    • Grilled Flank Steak Taquitos – Served with Black Bean Purée, Roasted Pepper Salsa and Cilantro-Tequila Crema
    • Sweet Cheese Blintzes – Served with Apple Butter
  • Emeril's Holiday Cookie Contest
    Emeril sent a call out nation-wide for the best seasonal cookies, and here are the results – although there are brownies and some pudding as well. Menu: • Pumpkin Pie Pinwheel Cookies • Steve's Killer Bread Pudding • Blue Ribbon Almond Roca Cookies • Winterfresh Fudge Bars
  • Christmas Holiday
    Christmas Holiday
    Episode 76
    Emeril pulls out all the stops for a holiday party, kicking up traditional holiday hits with his own touches. Speaking of hits, Michael McDonald jams with the band and sets the mood with some seasonal tunes. Menu: • Charlotte's Festive Punch • Crab Bisque with Crab Toast • Steen's Cane Syrup Glazed Ham • Creamed Potatoes with Spinach and Roasted Garlic • Profiteroles with Vanilla Ice Cream and Chocolate Saucemoreless
  • Firehouse Thanksgiving
    An heroic job deserves a unique Thanksgiving, and Emeril doesn't disappoint. First the FDNY Engine 54, Ladder 4, Battalion 9 firemen share their simpler version of Emeril's turducken, and then it's back to the studio – with lights and siren – where he takes delivery of the turkey and serves up all the fixings to an audience filled with firemen and women from all over the city. Menu: • Firehouse Turkey Roast • Butternut Squash Soup • Cranberry Conserve • Roasted Fennel & Green Bean Relish • Warm Chocolate Praline Tartmoreless
  • Smokin' Soups and Stews
    Emeril loves soup, and whether you prefer it with broth or rich and creamy, he has a recipe tonight just for you. Menu: • Roasted Pumpkin Soup with Duck Confit • Kickin' Chili • Mr. John's Seafood Chorizo Soup • Turkey & Vegetable Soup • Veal Stew over Mascarpone Ravioli
  • Gotta Have Garlic
    Gotta Have Garlic
    Episode 72
    As even casual viewers know, Emeril's most-used flavoring is garlic. Tonight it's his main ingredient as he creates salad, soup and proteins that are nothing but a celebration of the allium. Meanwhile, Charlie Daniels has dropped in to provide a country theme to the evening along with a gift for Emeril from Nashville. Menu: • Romaine Salad with Creamy Garlic Dressing • Charlotte's Pan Roasted Garlic Soup • Grilled Swordfish with Potato Skordalia – Served with a White Bean Relish • Grilled Pork Chops with Garlic Jammoreless
  • Private Lessons
    Private Lessons
    Episode 70
    Emeril has invited students from the BOCES culinary vocational program into the studio for some personalized instruction. Included is a profile of the program, and a look at the restaurant opened by the students and supported by the community in Liberty, New York. Menu: • Homemade Goat Cheese • Goat Cheese Tart with Greens – Served with an Olive Vinaigrette • Chicken Confit • Chicken Confit with Pasta Rags • Orange-Scented Shortcakes with a Fresh Berry Medleymoreless
  • Cook With Your Kids Contest
    Emeril and his team sorted through thousands of recipes families sent in for this contest that focuses on family cooking and unique recipes, and tonight he presents the winners and their dishes. Menu: • Pizza on a Stick • Jalapeño Spring Rolls • Grampa Ray's Bacon Buns • Roast Chicken and Vegetables with Gremolata Buttermoreless
  • Kids Dessert
    Kids Dessert
    Episode 67
    Emeril's kids contest had so many recipes submitted that he decided to split the winners in two. Tonight is the dessert edition, and he'll make up the winning dishes under the close supervision of the winners from all over the United States. Menu: • Volcano Mud Shake • Hannah's Heavenly Mocha Shake • PB & J Wontons with Chocolate Dipping Sauce • Broiled Peanut Butter Double-Decker Delight • Chocolate Peanut Butter Covered "Hash Browns" • Monster Cookie Pizza • Monster Kids' Dessertmoreless
  • Sauce It Up
    Sauce It Up
    Episode 64
    Emeril's talking sauces tonight as he demonstrates the classic mother, or grand, sauces and then uses them as the base for compound sauces that will amaze your dinner guests. Menu: • Asparagus with Choron Sauce • Trout à la Meunière • Grilled Lobster Tails with Grapefruit & Tarragon Vinaigrette • Gratinéed Crabmeat with Sauce Mornay • Chicken Paillard with Tomato Sauce & Couscousmoreless
  • Emeril's Family Favorites
    Emeril's using his family for inspiration tonight as he prepares some of their most requested dishes. Menu: • The Girls' Oven Roasted Salmon with Veggie Lentils • EJ's Simple Italian Meatball Soup • Aldie's Veal Chop with Arugula & Tomatoes • Emeril's Shrimp Scampi • Miss Hilda's Chocolate Peanut Butter Piemoreless
  • A Taste of Greece
    A Taste of Greece
    Episode 61
    Emeril explores the cuisine of Greek tavernas tonight as he makes these Mediterranean comfort foods. Menu: • Saganaki • Eggplant Slippers • Meatballs with Lemon Sauce • Greek Style Grilled Fish • Diples
  • Absolutely Onions
    Absolutely Onions
    Episode 60
    If you think onions are only good for garnish and stock, Emeril will rock your world tonight as he uses onions from all over the country to make these fantastic dishes. Menu: • Emeril's Gibson • Seven Onion Soup with Garlic Bread • Vidalia Onion Ring Salad with Lemon-Herb Vingaigrette • Cippolini Stuffed Chicken Breasts with Poached Leeks • Grilled Flnak Steak with Cebollitasmoreless
  • Fresh from the Fields
    Emeril visits the Pride of San Juan in California, the farm he uses to supply his restaurants and make his supermarket products. Then it's back to the studio with a truck load of produce where he'll demonstrate the advantages of fresh, quality greens in your cooking. Menu: • Heirloom Tomato Salad • Pepper-Crusted Tuna Salad • Nasturtium Risotto • Cilantro-Tequila Grilled Chicken • Apple Tarragon Granitamoreless
  • Hen House
    Hen House
    Episode 58
    Emeril gives a total "poultry fest," creating four easy to make dishes using turkey, Cornish hens and chicken. Each one is as easy to make as the last and can be served for fancy occasions, as well as everyday. You can't go wrong, and they are as good for you as they are fun to make. Menu: • Mushroom Bacon Cornish Hen • Turkey Drumstick Osso Buco • Chicken Cacciatore with Spaghetti • Dinner Party Chickenmoreless
  • Delicious Duck
    Delicious Duck
    Episode 57
    Emeril has nothing but duck tonight, and he's showing how to cut the fat and serve it so everyone at your table will love it. No gamy flavors here. Menu: • Smoked Duck & Sweet Corn Pozole • Citrus & Tea-Glazed Duck • Seared Duck Breasts with a Cherry Reduction – Served with Fingerling Potatoes • Canard au Vinmoreless
  • Emeril's Delmonico
    Emeril's Delmonico
    Episode 56
    Emeril's showing off his restaurant in the Garden District of New Orleans, just in time for the release of his new book. Following a tour of the facility and interviews with the old owners, Emeril will prepare a sample meal from the menu there with a few of his spins. You'll be booking your next vacation to Lousisiana with a trip to this historic restaurant at your very next opportunity. Menu: • Whiskey Sour • Delmonico House Salad • Chicken Delmonico • Bananas Foster Bread Pudding with Caramel Saucemoreless
  • One Hot Tomato
    One Hot Tomato
    Episode 55
    Emeril hawks some of his vegetable wares tonight as he revisits the farm he's invested in, and then it's back to the studios and a trip to Chelsea Market where the focus is on heirloom tomatoes and the wonderful dishes you can create using flavors that are over 50-generations old. Menu: • Teardrop Tomato Salad with Crabmeat Ravigote • Hot 'n Spicy Green Tomato Soup • Roasted Garlic & Tomato Tart • Roasted Red Snapper with Tomatoes & Onions • Stuffed Raw Heirloom Tomatomoreless
  • Gadgets
    Episode 54
    Emeril visits the Bowery Kitchen Supplies store at Chelsea Market today, looking for the perfect tool for each of the dishes he has planned. Then it's back to the studio, where he demonstrates the gadgets as he cooks the menu.Menu: • Potato Gaufrettes with Lobster Remoulade (Mandoline) • Creole Tomato Soup with Goat Cheese Dumplings (Immersion Blender) • Potato Gnocchi with Gorgonzola Sauce (Ricer) • Pork Medallions with Herbed Spaetzle (Meat Pounder, Jaccard Tenderizer, Spaetzle Maker) • Citrus Crusted Snapper with Lemon Butter Sauce (Cedar Planks)moreless
  • Fruit Desserts
    Fruit Desserts
    Episode 53
    Emeril's indulging his sweet tooth tonight, but in a fruitful manner as he updates some classic desserts and throws in a couple new ones as well. Menu: • Peach Melba • Orange Pudding Cakes • Strawberry Crumb Pie • Apple Brown Betty • Pineapple Upside Down Cake
  • College Cooking
    College Cooking
    Episode 50
    Emeril puts his own spin on recipes from four college students and answers email questions, showing how college culinary life can be both healthy and tasty. Menu: • Western Fritatta • Quick Chicken Stir-Fry • Sunday Roast Beef Dinner • Skillet Hamburger Stroganoff • Microwave Double Chocolate Brownies
  • Luscious Legs
    Luscious Legs
    Episode 49
    Emeril's out to prove that legs are the forgotten treasures of many proteins, and he's stuffed the menu with so many recipes that you won't be able to argue with him. Beginning with appetizer-size and working his way up to king-size, Emeril will explore everything you can do with these yummy meats. Menu: • Asian-Marinated Cocktail Drummettes • Pecan Crusted Duck Confit Salad • Sautéed Frog Legs with Tomato-Garlic Butter • Smoked Turkey Leg & Sausage Jambalaya • Sautéed King Crab in White Wine • Roasted Leg of Lamb & Sauce Periqueuxmoreless
  • Fondue Favorites
    Fondue Favorites
    Episode 48
    Emeril's putting his own beautiful spins on fondue, and nothing is safe. Not even the traditional chocolate version. Menu: • Crabmeat & Brie Fondue – Served with Caramelized Onion Foccacia • Oyster Rockefeller Fondue • Asian Fondue with Sesame-Soy Dipping Sauce • Mexican Chocolate Fondue with Cinnamon Fritters
  • Homemade Deli
    Homemade Deli
    Episode 47
    Emeril takes us on a virtual tour of some of New York's most famous eateries, and then it's back to the studio where he creates a perfect pastrami sandwich from scratch, followed by the dessert named after the city. Menu: • Beef Pastrami with Thousand Island Dressing & Homemade Mustard on Rye with a Sweet & Spicy Pickle • New York Style Chocolate Cheesecakemoreless
  • Emeril's Hot and Spicy Contest
    Emeril challenged viewers to make the hottest and spiciest recipes, and, boy, did he get some fiery dishes! Tonight he invites the winners into the studio and creates their masterpieces, along with some pretty witty conversation. Menu: • Honey's Spicy Honey Wings • Spicy Chicken Curry • Fiery Cajun Shrimp Alfredo • Surprise Happy Ending Cheesecakemoreless
  • Ladies Night
    Ladies Night
    Episode 45
    Emeril's set to make all the women in his life feel special, beginning with all the ladies in the audience tonight. First he checks with some women on the street for their favorite dishes, then he fixes all of the sinfully rich recipes, finally he has a musical treat that he'll keep a secret till the end that will send everyone home in the perfect mood because its the perfect end to a special evening. Menu: • Key Lime Pie Martini • Endive, Strawberry & Gravlax Salad –Served with a Blood Orange Vinaigrette • Wild Mushroom and Truffle Ragu over Linguine Pasta • Fish en Croûte with Lemon Butter Sauce • Mini Flourless Chocolate Cakesmoreless
  • Puffed Pastry
    Puffed Pastry
    Episode 44
    Emeril knows puff pastry is complicated, but tonight he aims to show it's worth the effort with these delicious dishes you can make with the dough. But first, Emeril has one of his Food Network Kitchen pals demonstrate the technique that will make your pastry picture perfect. Menu: • Prosciutto Pinwheels • Brie en Croûte with Caramel & Walnuts • Scallop & Truffle Mille-Feuille – Served with Meyer Lemon Crème Fraîche and Truffle Vinaigrette • Stuffed Chicken Legs in Puff Pastry – Served with Andouille Sauce • Apple Tarte Tatinmoreless
  • FN Grilling Show
    FN Grilling Show
    Episode 43
    It's a skeleton crew back in the kitchen tonight as Food Network's staff comes out from behind the stoves and ovens to help Emeril demonstrate recipes from the new cookbook they've written. Menu: • Mango Tango • Spicy Thai Pineapple Wraps • Korean Short Ribs – Served with Confetti Coleslaw • Swordfish with Fennel-Saffron Compote • Chocolate Peanut Butter Piemoreless
  • Pacific Rim Cuisine
    Pacific Rim Cuisine
    Episode 42
    Emeril's taking another trip to the islands tonight as he explores the food found in the Pacific Rim with its fusion of flavors and cultures. Menu: • Lobster Spring Rolls – Served with a Citrus-Chili Dipping Sauce • Vietnamese Chile-Lime Marinade Chicken Salad • Garlic & Chile Baked Dungeness Crabs • Cedar-Planked Teriyaki Salmon • Black Sticky Rice Puddingmoreless
  • Manly Men
    Manly Men
    Episode 41
    Emeril and an all-male audience celebrate what he calls "manly man cuisine": lots of meat or fish, huge portions, and as many kicks up as he can devise. But first the Emeril Live crew hits the streets of New York to check out the evening's menu with men at work and play. Menu: • Funky Stovetop Crawfish Boil • Nut-Crusted Rack of Venison – Served with Wild Mushroom Bread Pudding • Manly Meat Lasagna • Blazing Banana Split Sundaemoreless
  • Emeril Cooks Kids Favorites
    The Emeril Live crew visit the Children's Storefront school in Harlem to check out what are their current favorite foods, then they bring the students back to the studio where Emeril will serve up all but one of the preferred dishes, announce a major surprise, and send them home with some really cool swag. Menu: • BBQ Shrimp and Biscuits • Spaghetti and Meatballs • Fried Chicken with Tin-Foiled Sweet Corn and Nutty Buttery Green Beans • Brownie Ice Cream Sundaemoreless
  • A Taste of Morocco
    A Taste of Morocco
    Episode 39
    Emeril's taking a virtual trip to Morocco tonight with this menu of traditional favorites and, of course, some with his patented kicks up. Menu: • Moroccan Mint Tea • Herb & Tomato Salad with Preserved Lemons • Moroccan Chicken & Chickpea Stew • Lamb Tagine with Honey & Apricots • Moroccan Vegetable Couscousmoreless
  • Big Bold Desserts
    Big Bold Desserts
    Episode 38
    There are fewer recipes tonight, but you won't miss them as Emeril creates three of the best desserts you'll ever eat, and shows you garnishes and toppings that send them into the stratosphere. Menu: • Chocolate Ice Cream Cake Roll with Raspberry Coulis • Key Lime Meringue Pie with Candied Lime Peel • Chocolate Sheba with Chocolate Latticemoreless
  • New World Cuisine
    New World Cuisine
    Episode 37
    Everyone's exhausted from taping the 1500th episode special last night and the celebration afterward, but Emeril won't let that slow him down any. He's here to extoll the emerging New World cuisine, with its fusion of Caribbean, Latin and Southern cuisines. Just in case, though, Raul Midón has joined Doc Gibbs and the band to help keep everybody awake. Menu: • Traditional Mojito • Skirt Steak with Chimichurri Sauce • Shrimp Ceviche with Fried Plantains • Grilled Spiny Lobster Orange Salad – Served with Orange-Cilantro Vinaigrette • Coconut and White Chocolate Soufflés – Served with Mango-Rum Saucemoreless
  • Great American Cheeses
    Emeril celebrates American artisanal cheeses tonight with dishes that ranges from elegant to homely, along with tips for a cheese party and a brief tutorial so you can shop intelligently. Menu: • Salad & Mutton Button Croutons (Fresh) • Potato & Goat Cheese Gratin (Soft-Ripened) • Scallops with Dry Jack Pesto (Washed Rind) • Cheddar & Beer Soup with Spicy Popcorn (Washed Rind) • Classic Blue Cheese Dip with Bayley Hazen Blue Cheese (Blue-Vein) • Fig and Port Wine Compotemoreless
  • Tequila Five Ways
    Tequila Five Ways
    Episode 35
    Sammy Hagar drops by with footage from his Cabo Wabo Cantina, the three types of boutique tequilas they make, and a challenge for Emeril, all while the Emeril Live Band takes a rock turn as they back Sammy through a couple of his hits. Menu: • Red Passion • Tequila-Oyster Shooters • Shrimp, Avocado, and Lobster Cocktail with a Tequila Cilantro Mayonnaise • Tequila Lime Baby Back Ribs – Served with a Guava and Ginger Glaze • Mellow Melon • Lime Sorbet over Pound Cake with Tequila-flambéed Berriesmoreless
  • Emeril's Herb Garden
    Emeril loves fresh herbs, so tonight he's showing how to incorporate them into your menus without fuss, and at their flavor peak. Menu: • Cilantro-Avocado Potato Salad • Tarragon Chicken Salad • Foccacia with Savory & Olives • Herbed Pan Roast of Salmon with Herb Vinaigrette – Served with Steamed Herbs and Greens • Mint Julep Sorbetmoreless
  • Emeril's Perfect Pantry
    Emeril shows you how to keep a perfect pantry: when to discard your spices, staples you can't live without – everything you need to know so you're prepared for any culinary event. Menu: • Grilled Shrimp with BBQ Sauce • Essence Fried Chicken Wings • Seared Scallops with White Bean Sauce • Banana Tart Tatin with Macadamia Nuts and Chocolate Saucemoreless
  • Life of the Party
    Life of the Party
    Episode 31
    It's the end of summer, and Emeril's in the mood for a celebration. So he's cooking a festive menu and inviting the soulful Michael McDonald into his kitchen to help set the mood. Menu: • Mango Daiquiri • Mediterranean Fish Soup • Salt & Pepper Calamari with Sweet & Sour Sauce • Kicked Up Pigs in a Blanket – Served with Onion Marmalade • Crawfish Boulettes with Creole Tartar Saucemoreless
  • Fish Market Challenge
    It's fish, fish and more fish tonight after Emeril visits his local fish monger downstairs at Chelsea Market. He brings back so much bounty that even he may run out of ideas by the end of the hour. Menu: • Smoked Mackerel Salad with Creamy Horseradish Vinaigrette • Stone Crab with Mustard Sauce • Rock Shrimp Stuffed Lemon Sole • Kicked Up Fish & Fries – Served with Green Sauce and Fried Olives • Grilled Escolar with Southwest Relish and Arugula Pesto • Seared Blue Nose with Crab Saladmoreless
  • Tapas
    Episode 29
    Emeril gets into the new fad from Spain that's taking U.S. eateries by storm: big flavors on small plates, and when his good mood spreads to the audience everyone better watch out for the resulting snappy repartee. Menu: • Sangría Blanco • Prawns in Chili Garlic Sauce • Lamb Meatballs in Almond Sauce • Salt Cod Fritters with Tomato Sauce • Tortilla Española with Aïoli • Anchovy Crostinismoreless
  • Gumbo 101
    Gumbo 101
    Episode 28
    One of Louisiana's staple dishes is gumbo, and there's probably a different recipe in each kitchen of the state. Tonight Emeril demonstrates country, city, Lent and other versions as he teaches the basics of this renown dish, all to the music of New Orleans pianist, Henry Butler. Menu: • How to Roux • Gumbo Z'herbes • Delmonico's Seafood Okra Gumbo • Emeril's Country Filé Gumbo • Chicken, Duck, and Smoked Sausage Gumbomoreless
  • BBQ Across America
    BBQ Across America
    Episode 27
    Emeril prepares some of the best regional barbecue dishes tonight as he welcomes Kermit Ruffins, and a slightly bawdy audience, for a jazz-infested show celebrating the many faces of our national grilling obsession. Menu: • Carolina-Style Pulled Pork Sandwiches • Delta Cole Slaw • Stove-Top Baked Beans • Texas-Style Barbecued Beef Brisket • Memphis-Style Baby Back Barbecued Ribsmoreless
  • Slow Cooking
    Slow Cooking
    Episode 26
    Emeril examines the advantages to taking your time tonight with a versatile game bird that lends itself to three different dishes, and a succulent beef recipe that can also be used in more ways than one. It may take hours of cooking time, but the result will be well worth the wait. Menu: • Duck Confit • Fried Duck Confit with Whiskey Apple Sauce • Duck Rillette with Crostini • Mushroom Confit with Pasta Rags & Truffle Oil • Barbecued Beef Brisket Sandwichesmoreless
  • Leftover Magic
    Leftover Magic
    Episode 23
    Did you know that some of the world's most famous dishes arose from leftovers? Tonight Emeril does his own exploring with leftovers, showing how everyday can turn to brilliance with a few simple steps. Menu: • Risotto Cakes with Smoked Tomato Cream Sauce • Pot Roast Pastitsio • Chicken Pot Pies • Roasted Vegetable Frittatamoreless
  • Mushroom Show
    Mushroom Show
    Episode 22
    Emeril uses a plethora of exotic fungi tonight as he shows us unusual mushrooms and then proceeds to use them to delicious effect in a variety of appetizers, salads and entrées. Menu: • Fried Chanterelle Salad with Creamy Dressing • Chicken & Mushroom-Sherry Sauce in Pastry • Black Trumpet & Truffle Risotto • Dried Porcini Crusted Salmon with Tomato Cream Sauce • Roasted Abalone Mushrooms with Crabmeat Saladmoreless
  • Italian Challenge
    Italian Challenge
    Episode 21
    Chef Mario Batali calls Emeril out for a battle Italian where no one knows what's beneath the domed lids, and anything can happen as these talented chefs spur each other to new heights. Menu: • Kicked-Up New Orleans Muffuletta (Emeril) • Neapolitan Crostini: Crostini Napoletani (Mario) • Potato Gnocchi with Gorgonzola Sauce (Emeril) • Fettuccine with Oyster Mushrooms, Sweet Garlic, and Arugula: Fettuccine Capricciose (Mario) • Soft Shell Crab "Piccata" (Emeril) • Soft-shell Crabs with Broccoli Rabe and Sun-dried Tomato Pesto: Molecche con Rapini (Mario) • Veal with Artichokes and Wild Mushrooms (Emeril) • Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala (Mario)moreless
  • Cooking with Champagne
    When Emeril found out his friend Mireille Guiliano was visiting he decided to take advantage of her connections and cook with a theme tonight, plus it all ties in with her book about allowing yourself to enjoy your food again.Menu: • Champagne Poached Lobster Salad with Champagne Vinaigrette • Seared Scallops with Champagne Butter • Chilled Champagne Fruit Soup with Madeleinesmoreless
  • Crazy for Clams
    Crazy for Clams
    Episode 19
    Emeril's all about shellfish tonight, and in addition to the yummy dishes he's preparing he'll conduct a couple quick classes on the different types of clams, how to shop for them and how to clean them – all before the master class on how to cook them. Menu: • Littleneck Clams on the Half Shell with Champagne Mignonette • Cherrystone Clams & Pork in Saffron Broth • Hilda's Stuffies – Served with Garlic Butter • Stovetop Clam Boil • Grilled Razor Clams with Meyer Lemon Vinaigrettemoreless
  • Emeril's French Experience
    Emeril really loves French food, so tonight he's sharing his favorite dishes from the various regions. These beloved classics will make you check that your visa is up-to-date, because you'll want to visit the source of such deliciousness. Menu: • Salad with Poached Eggs & Red Wine Vinaigrette • Old Fashioned French Sausage with Lentils – Served with Warm Potato Salad • Bouillabaisse with Rouille • J.K.'S Chocolate Soufflés – Served with Chocolate Grand Marnier Saucemoreless
  • Emeril's Sausage Night
    It's all about sausage tonight, and Emeril's going to show not only how to use them, but how to make them. First he'll demonstrate two homemade sausage recipes, one so versatile he will use it in three subsequent recipes, and then he'll use the classic bratwurst in a yummy stew. Menu: • Chicken-Apple-Fennel Breakfast Sausage – Made into Patties and Served with Eggs Over-Easy • Homemade Italian Sausage • Italian Sausage & Tomato Soup • Spicy Sausage & Cheese Bread • Bratwurst & Beer Stewmoreless
  • Foolproof Romantic Dinner
    Emeril has a sure-fire and easy menu to warm the romantic cockles of your love's heart, from appetizer to apéritif this dinner will set just the right mood – Whatever your plans are for the rest of the evening. Menu: • Oysters Bienville • Crabmeat-Stuffed Lobster for Two • Hasselback Potatoes • Lemon-Butter Green Beans • Lemon Scented Crème Brûlée for Two • Citrus Hot Chocolatemoreless
  • Stuff It
    Stuff It
    Episode 15
    Emeril's stuffing everything in sight tonight, so watch your belongings as he creates these dishes with an ooey gooey surprise. First, though, the Emeril Live crew checks out the local grocers at Chelsea market to collect ingredients and suggestions for the recipes. Menu: • Crabmeat Stuffed Portobellos – Served with a Béchamel Sauce • Mushroom Stuffed Trout • Pancetta Stuffed Veal Chops – Served with Caramelized Onions and Asparagus, and Pan Sauce • Gorgonzola-Stuffed Pears with Sauternes Drizzlemoreless
  • Shrimps
    Episode 14
    Emeril is cooking nothing but these crustaceans tonight, but you won't be bored because he's serving them traditionally, snack-size, fusion-style – any way his imagination can design, and he's not short of inspiration. Menu: • Boiled Shrimp with Three Sauces (Remoulade, Cocktail and Louis) • Shrimp Étouffée • Popcorn Shrimp • Shrimp Toast with Wasabi Sauce • Emeril's Shrimp Scampimoreless
  • Bam vs. Spam
    Bam vs. Spam
    Episode 13
    It's a battle of Creole versus Hawaiian cuisines tonight when Sam Choy drops in to Emeril's kitchen with some friends, and the results are delicious. Menu: • Emeril's Hurricane • Sam's Hummingbird • Emeril's Crab Cakes – Served with Maw Maw Slaw • Sam's Coconut Crab Cakes – Served with Coconut Basil Mayonnaise • Sam's Spam Schnitzel with Truffleyaki Sauce over Kim Chee Fried Rice • Emeril's Seared Ham Steaks with Root Beer Glaze • Sam's Banana Fritters • Emeril's Beignets with Café au Lait Crème Anglaisemoreless
  • Asian Inspiration
    Asian Inspiration
    Episode 12
    Just off a 20-hour flight, Martin Yan visits the studio for an Asian cook-off. The thing is he keeps getting the smaller cuts of protein. Watch the challenge spurs each of them on to excellence and dishes one can't imagine.Menu: • Asian-spiced Flank Steak (Emeril) • Sesame-orange Beef (Martin Yan) • Coffee-Nocello Glazed Duck with Foie Gras Fried Rice (Emeril) • Seared Five-Spice Duck Breast with Snow Peas and Watercress (Martin Yan) • Leftover Duck Appetizers (Martin Yan) • Caramelized Salmon with Bok Choy and Asian Citrus Sauce (Emeril) • Grilled Salmon Sushi-Rice Bowl (Martin Yan)moreless
  • Cooking on a Budget
    Cooking on a Budget
    Episode 11
    Emeril and his team at Homebase are out to prove that you can eat hearty on a tight budget without giving up any of the flavor. They visited a popular warehouse store and all of today's ingredients, except for some optional liqueurs and wines, cost just $38.00. And Emeril's going to show you how to make that into three separate meals, plus a dessert. This is budget-friendly, stomach-friendly, palate-friendly cooking at its best.

    • Spaghetti & Meatballs
    • Louisiana Garlic Bread
    • Emeril's Pasta Frittata
    • Sausage Stuffed Bell Peppers
    • Emeril's Wedgie Salad
    • Rice Pudding with Flaming Bananas
  • Southwestern Flavors
    Emeril explores the fusion of flavors found in Southwestern cuisine tonight, but not without some of his personal twists such as replacing masa with grits in his tamales. Menu: • Frozen Guava Margarita • Cheesy Duck Tamales • Roasted Chayote Soup with Black Bean Relish • Mojo Roasted Pork with Sweet Potato Quesadilla • Fried Cinnamon Ice Creammoreless
  • Fowl Play
    Fowl Play
    Episode 9
    Emeril gets requests all the time for chicken recipes, but today he's only providing one. Taking the opportunity to broaden everyone's horizons with duck, turkey outside of Thanksgiving, and game hens. All with delicious sauces and side dishes that'll make you want to fix these every day of the week. Menu: • Hilda's Portuguese Stewed Chicken • Smoked Turkey with Sweet Potato Hash – Served with Maltese Sauce • Apricot Glazed Cornish Game Hens – Stuffed with Italian Sausage-Rice Pilaf • Pistachio Duxelle Stuffed Duck Roulade – Served with a Dijon Mustard Cream Sauce or Port Wine Mustard Vinaigrettemoreless
  • Sunday Dinner
    Sunday Dinner
    Episode 8
  • Deep Fried Southern
    Emeril fries up some classic Southern dishes as he breaks from conventional wisdom and shows that frying can be good – if it's done right. Menu: • Natchitoches Meat Pies • Pan-Fried Catfish with Lemon & Garlic • Cornmeal-Green Onion Hushpuppies • Vera's Georgia-Fried Chicken • Apple Fritters with Steen's Cane Syrupmoreless
  • Stick to Your Ribs
    Stick to Your Ribs
    Episode 6
    Emeril's fixing ribs tonight, but you don't need to dread dragging out the grill because everything's done in the oven and all the flavor's present – just not the grill clean-up after everyone's gone home. This is grilling that can be enjoyed seven nights a week. Menu: • Root Beer & Bourbon-Glazed Baby Back Ribs • Tuscan Flavored Standing Rib Roast • Braised Beef Short Ribs with Red Beans & Sushi Rice • Braised Country-Style Ribs with White Beansmoreless
  • Country Ham
    Country Ham
    Episode 5
    Not sure whether to get a country or a city ham? Emeril may help you make up your mind with recipes inspired by this traditional southern ham. Menu: • Country Ham & Arugula Salad with Walnut Vinaigrette • Country Ham & Cheddar Omelet • Country Ham Stuffed Artichokes • Black-Eyed Peas & Country Ham • Country Ham & Root Vegetable Bakemoreless
  • Use Your Noodle
    Use Your Noodle
    Episode 4
    Emeril fixes some of his favorite noodle recipes from all cuisines tonight, but first the Emeril Live crew visits Frank's, Chelsea Thai Wholesale, Annisa, Wallsé and Katz's Delicatessen to check out their best noodle recipes. Menu: • Chicken Noodle Soup • Shrimp Pad Thai • Emeril's Fall River Chow Mein • Mustard Cream Spaetzle – Served over Ham Steak • Cherry-Almond Noodle Puddingmoreless
  • Kicked Up Bar Food
    Kicked Up Bar Food
    Episode 3
    Emeril explores the tapas rage with these small dishes that he's paired perfectly with complimentary drinks. Menu: • Sangria / Spicy Duck Empanadas – Served with Fire Sauce and Cilantro Crema • Piña Colada Mojito / Ceviche • Watermelon Margaritas / Roasted Pork Tacos – Served with Mole Sauce Using Emeril's Southwest Seasoningmoreless
  • Spring Vegetables
    Spring Vegetables
    Episode 2
    Emeril makes a raid on the Manhattan Fruit Exchange in Chelsea Market for the best of the Spring harvest. Then he returns to the kitchen, but how he uses his haul won't be known until he begins cooking – no recipes were prepared ahead of time. Menu: • Arugula Salad with Blood Orange Vinaigrette • White Asparagus Risotto with Paneed Veal • Fiddlehead Ferns & Angel Hair Pasta • Snapper with Fava Bean & Crosnes Ragú • Rhubarb & Apple Cobblermoreless
  • Breakfast in Bed
    Breakfast in Bed
    Episode 1
    There's nothing better than being served breakfast in bed, and Emeril has created one for all your senses, including waffles, eggs, and his own take on a mimosa. But first he must persevere through fractious equipment, fussy eggs and recalcitrant sauces, even if he does get a bonus with Doc Gibbs and the band's impromptu sifting jam. Menu: • Poppy Seed Muffins – Served with Raspberry Butter • Eggs Hussard – Served with Marchand de Vin and Hollandaise Sauces • Pecan Waffles with Dried Fruit Compote • Blood Orange Mimosamoreless