Panko-Crusted Chicken Breasts; Penne with Wild Mushroom Ragout; Arugula Salad with Pecans and Prosciutto.

Kitchen How To

Étouffée

Pate

Creole Breakfast Bread Pudding; Kicked-Up Quiche for Manly Men; Bloody Bull.

Brunch

Alden's Grandmother's Cornbread; Crawfish Etouffee.

Cast Iron

Clam Chowder

Shrimp in Coconut Ginger and Lemongrass Broth; Spiced Ginger Cake; Ginger Ice Cream.

Ginger

Champagne Vanilla Sauce; Champagne Poached Salmon; Chilled Fruit Champagne Soup.

Champagne

Ham Hocks with Navy Beans; Ham Hocks and Goat Cheese Wontons.

Hocks

Emeril's New-Style Caldo Verde; Portuguese Meat Pies; Spicy Portuguese Sauce.

Portuguese Memories

Crespelle Alla Fiorentina; Gateau de Crepes aux Pommes.

French language

Crepes

Gumbo

Black Truffle Stuffed Chicken in a Pot; Garlic-Schmeared Rosemary Roast Chicken; Oyster Dressing.

Free-Range Chicken

Mexican Hot Chocolate; Emeril's Walnut Coffee; Gianduja Fondu; Alain's Marbled Chocolate Bar.

Chocolate

Yorkshire Pudding; Natchitoches Meat Pies.

Lard

Warm Hearts of Palm and Crabmeat Salad with Avocado Vinaigrette; Lobster and Hearts of Palm Gratin.

Hearts of Palm

Skate Grenobloise; Skate with Shrimp and Artichoke Vinaigrette.

Skate

Chilled Roasted Beet and Fennel Soup with Apple-Sage-Mint Crema and Toasted Pistachios; Cantaloupe, Honeydew and Sweet Onion Gazpacho with Crispy Prosciutto.

Cold Soups

Vodka-Cured Red Snapper; Kicked-Up Pasta Rags with Vodka Sauce; Roasted Beet and Smoked Sturgeon Salad.

Cooking with Vodka

Mesquite-Smoked Caribbean-Style Whole Red Snapper; Nola's Smoked Duck Pizza with Brie and Truffle Essence.

Home Smoker

Herb-Marinated Olives; Olive Tapenade; Pasta with Puttanesca Sauce.

Olives

Crown Roast of Pork; Mirliton Stuffing; Homemade Applesauce.

Holiday

Homemade Creole Cream Cheese; Fig and Creole Cream Cheese Ice Cream; Warm Creole Cream Cheese and Goat Cheese Cakes.

Creole Cream Cheese

Cheesy Chicken Tamales; Tamales de Dulce.

Tamales

Kicked-Up Escargot Domes with Duxelles and Foie Gras; Escargots a'la Bourguignonne.

Escargot

Pickled Squash; Spicy Pickled Okra; Pickled Quail Eggs.

Pickling

Creole Mustard and Herb-Wrapped Beef Tenderloin; Zucchini and Yellow Squash Tians.

Buffet Dinner at Home

Chicken Consomme; Chilled Consomme; Consomme aux Diablotins; Consomme Colbert.

Consomme

Red Wine-Braised Beef Shanks with Mushrooms and Basil Mashed Potatoes.

Shanks

Green Tea Ice Cream; Seared Duck Breasts with Citrus Tea Sauce; Emeril's Feel-Good Tea.

Cooking with Tea

Dried Cranberry Vinegar; Seared Quail with Cranberry Vinegar Reduction Sauce; Vinegar Pie.

Vinegar

Gigi's Little Bit'a Nutty Heaven; Frangelico Nuggets; Coconut Indulgences.

Candy

My Favorite Veal Chops; Mascarpone Gelato with Balsamic-Macerated Strawberries.

Italy Memories

Morel and Fiddlehead Fern Ragout; Sauteed Baby Leeks with Apple-Smoked Bacon; Kicked-Up Stuffed Morels; Sauteed Sugar Snaps.

Funky Spring Vegetables

Basic Pasta Dough; Spinach Pasta Dough; Shellfish-Stuffed Spinach Cannelloni with Truffled Basamella.

Pasta Making

Basic Pizza Dough; Pizza Margherita; Emeril's Kicked-Up Calzone Al Forno.

Pizza and Calzone

Beef and Wild Mushroom Pate with Cognac Sauce; Shrimp and Salmon Mousseline with Tomato Cream Sauce.

Fruit Stuffed Rack of Lamb; Frozen Citrus Soufflé.

Entertaining at Home

Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato Sauce; Minted White and Dark Chocolate Terrine with Chocolate Fudge Sauce.

Terrine

Gazpacho Aspic; Madeira-Braised Veal Cheeks.

Gelatin

Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season.

Kitchen How To

Seasons9

Season 4 Episodes39

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Episode Summary