Recipes

Colaradito − (Red Oaxacan Mole) from Emeril.

Country Ham With Red−Eyed Gravy And Creamy Grits from Emeril.

Creole Crusted Rib−Eye Steak With Dirty White Beans from Emeril.

Deep−Dish Apple Pie from Emeril.

Deep−Dish Mixed Berry Pie from Emeril.

Deep−Fried Mahi−Mahi Macadamia Nut Fingers from Emeril.

Dried Cheery And Chocolate Biscotti from Emeril.

Duck Rillette Rissotto from Emeril.

Emeril's own home-brewed amber ale made with light malt syrup, hops, and dry yeast — fermented for 1.5 weeks then bottle-aged 2-3 weeks for a rich, hoppy result.

Three cups of balsamic vinegar reduced down to a rich, syrupy glaze — perfect drizzled over salads, grilled meats, or cheese.

A refreshing Champagne Bellini made with a homemade frozen peach-sugar syrup thinned to a juice and poured into Champagne flutes.

Emeril's signature Bloody Mary mix — fresh horseradish, garlic, lemon, and tomato juice blended smooth with Worcestershire and Crystal hot sauce, chilled 6 hours.

A robust beef and white bean chili served over crispy sliced potatoes and finished with crumbled Maytag blue cheese.

Emeril's signature spiked coffee — a cocoa-rimmed old-fashioned glass filled with Kahlua, Amaretto, hot coffee, and sweetened whipped cream.

emeril's essence; see * note

Emeril's legendary from-scratch Worcestershire sauce — anchovy fillets, jalapenos, fresh horseradish, and dark cane syrup simmered 6 hours into a complex, deep condiment.

A rich egg noodle kugel with cottage cheese, sour cream, and vanilla custard, topped with a crunchy brown sugar-pecan-cinnamon streusel.