Essence of Emeril

November 11, 2005

Turkey Roulade; Wild Mushroom Stuffing; Whiskey-Braised Apple Sauce; Corn and Wild Rice Pudding.

December 7, 2005

Roasted Chestnut Soup with Dumplings; Turkey with Oyster Dressing and Old-Fashioned Gravy; Opelousas Sweet Potatoes.

December 9, 2005

Pulled Pork BBQ Wrap; BBQ Sauce; Cabbage Salad; Fried Pickles with Spicy Dipping Sauce; Trent's Siracha-Spiked Chicken Wings with Blue Cheese and Celery Crudité.

December 14, 2005

Pan-Crispy Striped Bass with Brown Butter; Lump Crab Meat and Shiitake-Watercress Salad; Linguica-Crusted Redfish with Portuguese Olive-Tomato Sauce.

December 16, 2005

Country Ham with Redeye Gravy and Buttermilk Biscuits; Country Ham and Apple Slaw with Baby Swiss and Bourbon Mustard; Frozen Mint Julep.

December 21, 2005

Classic Duck l'Orange; Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard.

December 23, 2005

Old Fashioned New York-Style Cheesecake with Berry Coulis; Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs.

December 28, 2005

Sauteed Rock Shrimp in Creole Cream Sauce in Puff Pastry Vol-au-Vent; Rock Shrimp and Mozzarella Strudel with Smokey Tomato-Butter Sauce.

December 30, 2005

New England-Style Lobster Dinner; Chilled Lobster Cocktail with White Truffle-Lemon Aioli; Mache and Tomato Confit.

January 4, 2006

Redfish in Foil with Cashew-Garlic Butter; Baby Spinach and Warm Potato Salad; Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots.

January 6, 2006

Kicked-Up Jambalaya; Crawfish and Artichoke Risotto with Crispy Eggplant; Kicked-Up Fried Rice.

January 11, 2006

Homemade Goat Cheese; Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with Prosciutto and Arugula Salad; Goat Cheese Turnovers with Tomato Coulis and Basil Puree.

January 13, 2006

Kicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc; Traditional Coulibiac.

January 18, 2006

Baked Halibut in Saffron Broth over Mashed Potatoes with Tomato and Black Olive Ragout; Classic Risotto Milanese.

January 20, 2006

Vanilla and Bourbon-Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy; Arugula and Goat Cheese Salad with Vanilla Bean Oil.

January 25, 2006

Kicked-Up Creole Cassoulet.

January 27, 2006

Gougeres; Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique.

February 1, 2006

Pan-Seared Salmon with Black Bean Relish; Black Bean Cakes with Chunky Guacamole and Lime Crema.

February 3, 2006

Gnocchi with Garlic Cream Sauce and Balsamic Glazed Pearl Onions; Pumpkin Gnocchi with Brown Butter Sauce; Crisped Sage and Shaved Parmigiano-Reggiano.

February 8, 2006

Sweetbreads Grenobloise; Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout.

February 10, 2006

Chef Neal's Ribs with Orange Chipotle Glaze; Jamaican Jerk Chicken.

February 15, 2006

Smoked Sturgeon Napoleon with Caviar Cream; Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots.

February 17, 2006

Grilled Chilli-Rubbed Rib Eyes; Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze; Blue Curapolitan.

February 22, 2006

J.K.'s Chocolate Souffle with Chocolate Grand Marnier Sauce; Hawaiian Vintage Chocolate Pie; Hawaiian Vintage Chocolate Cashew Truffles.

February 24, 2006

Blood Orange, Radicchio and Black Olive Salad; Key Lime Custard Cakes; Salmon with Satsuma Butter Sauce and Chive Oil.

November 15, 2005

Mitsuko's Perfect Sushi Rice; Emeril's Inside-Out Spicy Tuna Roll; Chirashi Zushi.

November 16, 2005

Portuguese Chicken, Lemon and Mint Soup; Yogurt-Marinated Grilled Leg of Lamb; Emeril's Portuguese Five-Egg Easter Bread.

November 18, 2005

Duck and Sweet Corn Pozole with Foie Gras; Alain's Cured Foie Gras.

November 23, 2005

Warm Porcini Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads.

March 17, 2001

Cheesy Grits Soufflé; Spicy Shrimp and Andouille Sausage over Charleston-Style Grits.

March 23, 2001

Lasagna Bolognese; Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.

March 28, 2001

Oysters Bienville; Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons; Oysters on the Half Shell with Hot Sauce Sorbet.

March 30, 2001

Harriet's Charoset; Creole Farfel Kugel; Passover Brisket.

April 4, 2001

Sopa de Plantanos with Smoked Shrimp and Black Bean Salsa; Cuban Style Beef and Plantain Pie; Mojito Cocktail.

April 6, 2001

This boiled dinner is based on the classic French dish.

April 11, 2001

Savory Pumpkin and Oxtail Couscous; Chicken Braised in Pumpkin Seed Mole Verde.

April 13, 2001

Pork Tenderloins with Quince Puree and Port Wine Glaze; Quince Paste with Assorted Spanish Cheeses and Port Wine.

April 18, 2001

Goat Cheese and Vegetable Ravioli in Citrus-Tomato Broth with Fresh Herbs and Melted Leeks; Crispy Crabmeat Ravioli with Sweet Corn Maque Choux.

April 20, 2001

Steak Tartare; Tuna Tartare with Spicy Mayonnaise; Mizuna and Soy Wasabi Vinaigrette; Salmon Tartare with Oyster Mousse and Toast Points.

April 25, 2001

Warm Chocolate Pudding Cakes; Tournedos with Bearnaise Sauce; Crispy Fried Oysters with Caviar Creme Fraiche.