Emeril Live

Jan 1, 1997

Frothy grasshopper; Mr. Lou's sorbet trio; espresso granita; kicked up ice cream cake.

Red snapper fillets; porcini mushroom-dusted chicken; stir fried ginger vegetables.

Linguine with seafood in saffron broth; vegetable casserole; lamb; ricotta-filled pastries.

Emeril's Kicked Up Chef's Salad; Ham and Garlic Pork Rolls; Fresh Baked Ham with Rum and Coke Glaze; Wild Pecan Rice, Bacon and Tasso Dressing; Country Ham with Orange Pan Sauce

Oct 27, 2007

Dec 1, 2007

Oct 13, 2007

Oct 12, 2007

Rum Balls; Chocolate Covered Turtles served in a Sugar Cage; Eve's Peanut Butter Fudge with Chocolate Drizzles; Torrone

Oct 3, 2004

Recipes created by children include Tex Mex chicken-taco soup; kickin' chicken bake; herb-crusted halibut; caramel-cinnamon-graham apple pie with caramel-pecan cream.

Oct 3, 2005

Oct 3, 2005

Oct 5, 2005

Oct 9, 2005

Oct 10, 2005

May 29, 2005

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.

Jun 6, 2005

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.

Jun 13, 2005

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.

Jun 20, 2005

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.

Jun 27, 2005

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.

Jul 17, 2005

Emeril raids the Food Network kitchen and prepares some surprise dishes. Recipes include rosemary lamb chops with asparagus; Portugese-style trout; shrimp gratin with mornay sauce; and strawberries romanoff.

Jul 11, 2005

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.

Jul 31, 2005

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.

Aug 17, 2005

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.

Aug 27, 2005

Meals suggested by children, including barbecued shrimp and biscuits, spaghetti and meatballs, and nutty buttery green beans, are prepared.

Emeril and Michael Lomonico present some comfort food favorites. Wonton Soup; Curried Pea Soup with Frizzed Ginger; Emeril's Knife and Fork Open-Faced Sandwich; Philly Cheese Steak; Peanut Butter Cream Pie; Double Crust Apple Pie

Emeril loves to kick it up, and cookin' Cajun is a great way to do just that. Tonight there'll be some ragin' cajun in the kitchen. It's going to be hot!

Emeril shows how to add flavor to add flavor to a meal by cooking with spirits. Long Island Iced Tea; Roasted Corn Salsa with Tequila Lime Dressing; Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce; Steamed Mussels in a Cagnac Cream Sauce; Bourbon Nut Cake Recipes in This Episode * Long Island Iced Tea * Roasted Corn Salsa with Tequila-Lime Dressing * Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce * Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce * Bourbon Nut Cake

Oct 1, 2006

Oct 2, 2006

Oct 3, 2006

Oct 4, 2006

Oct 5, 2006

Oct 6, 2006

Oct 7, 2006

Oct 8, 2006

Oct 9, 2006

Oct 10, 2006

Oct 11, 2006

Oct 15, 2006

Oct 16, 2006

Oct 17, 2006

Oct 19, 2006

Oct 20, 2006

Oct 21, 2006

Oct 22, 2006

Nov 1, 2006

Nov 5, 2006

Nov 6, 2006

Nov 8, 2006

Nov 12, 2006

Nov 17, 2006

Jan 2, 2007

Jan 6, 2007

Jan 13, 2007

Jan 14, 2007

Jan 15, 2007

Jan 21, 2007

Jan 22, 2007

Jan 27, 2007

Jan 28, 2007

Feb 11, 2007

Feb 18, 2007

Feb 21, 2007

Feb 25, 2007

Feb 25, 2007

Feb 26, 2007

Mar 4, 2007

Mar 10, 2007

Mar 11, 2007

Mar 13, 2007

Mar 14, 2007

Mar 25, 2007

Apr 1, 2007

Apr 8, 2007

Apr 9, 2007

Apr 18, 2007

Apr 22, 2007

Apr 22, 2007

Apr 27, 2007

Apr 29, 2007

May 5, 2007

May 6, 2007

May 13, 2007

May 16, 2007

May 19, 2007

May 20, 2007

May 27, 2007

Jun 2, 2007

Jun 9, 2007

Jun 16, 2007

Jun 23, 2007

Jun 30, 2007

Jul 2, 2007

Jul 5, 2007

Jul 21, 2007

Jul 26, 2007

Jan 7, 2007

Aug 4, 2007

Aug 11, 2007

Sep 1, 2007

Nov 3, 2007

Nov 17, 2007

You don't need to go to Margaritaville to have fun, because today Jimmy Buffett is coming to get everyone in a Parrothead state of mind. Recipes include Ruby Red Grapefruit Margarita; Coconut Shrimp with Pineapple Habanero Chutney; Island Inspired-Seafood Gumbo with Coconut Milk; and Coconut and Key Lime Pudding Cakes with Guava Coulis.

It's Emeril's favorite time of the year, and he's pulling out all the stops with a sumptuous Christmas menu. Recipes in This Episode * Quail and Smoked Sausage Christmas Gumbo * Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce * Creole Christmas Trifle * Emeril's Eggnog

Apr 9, 2007

Emeril celebrates dishes that let you have your cake and eat it, combining savory flavors with sweet touches. Menu: • Grilled Salmon with a Pineapple, Mango & Strawberry Salsa • Sesame Peanut Noodle Salad • Mirliton & Hot Sausage Casserole • Seared Duck Breast with Brandied Cherry Reduction Sauce – Served with Garlic Mashed Potatoes and Haricots Verts • Peanut Butter Sundaes

When the lunch bell rings, Emeril is ready! Recipes in This Episode * Open Faced Roast Turkey Sandwiches with Mushroom Gravy * Cream of Tomato Soup with Fontina, Mushroom, Prosciutto and Truffle Grilled Cheese Sandwiches * Fried Chicken, Emeril Style * Butterscotch Pudding with Brown Sugar Shortbread Cookies

It's all about pasta tonight! Emeril welcomes special guests and old friends Johanne Kileen and George Germon, owners of Al Forno restaurant in Rhode Island and authors of On Top of Spaghetti. Recipes in This Episode * Rigatoni with Beefy Mushroom Gorgonzola Sauce * Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese * Spaghettini with Chopped Shrimp and Scallops in Rich Broth * Mary's Lasagna

I'ts not just your everyday burger and fries when Emeril takes on some all-American favorites: Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme; Seasoned French Fries with Homemade Habanero, Orange, and Tomato Ketchup; Barbecued Chicken with Bacon Potato Salad, and a Cola Float.

Recipes in This Episode * Alain's Sweet and Spicy Asian Wings * Asian Slaw * Buffalo-Style Wings with Emeril's Wing Sauce, Seasoned Fries and Crudite with a Blue Cheese Dressing * Broiled Barbeque Wings with Potato Salad * Southwestern-Style Fried Chicken Wings with Kicked-Up Jalapeno Poppers and a Creamy Chipotle-Cilantro Sauce

Emeril invites viewers to "Say Cheese" and send in their favorite recipes. The winning dishes are: Red Jalapeno Texas Salad with Melted Goat Cheese, Chesapeake Bay Crabby Mac, Tamales de Queso con Rajas (Roasted Chile Tamales with Cheese), Holly's Peach Flambe Cheesecake. Recipes in This Episode * Holly's Peach Flambe Cheesecake * Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas * Red Jalapeno "Texas" Salad with melted Goat Cheese * Chesapeake Bay "Crabby" Mac

It's a jam-packed show today, as Emeril returns to the cuisine of his adopted city, preparing classic Creole dishes while rocking to Marcia Ball's roadhouse blues. But first the Emeril Live crew visits New Orleans 9th District, and the foundation that's investing in the community. Menu: • Greens & Fried Quail – Served with Buttermilk Dressing • Duck & Tasso Jambalaya • Crawfish Mac & Cheese • Pan Fried Trout with Black-Eyed Pea Salad • Pecan Chocolate Chip Pie