Appetizers and First Courses:
Emeril’s Hawaiian-Style Poke (a Hawaiian version of Serviche) – Emeril’s recipe
Garlic Escargot with Goat Cheese, Fennel and Bacon Stuffed Mushrooms – Delmonico Restaurant and Bar (New Orleans)
Soups, Gumbos, and Chowders:
French Onion Soup with Homemade English Muffins and Swiss Cheese - Delmonico Restaurant and Bar (New Orleans)
Kick-Butt Gumbo (starts with cubed boneless pork butt pieces marinated overnight in Essence, Worcestershire and hot sauce) - Emeril’s recipe
Salads:
Fried Green Tomatoes with Lump Crabmeat and Two Rémoulade Sauces (one sauce is red and the other white) - Delmonico Restaurant and Bar (New Orleans)
Warm Watercress Salad with Stir-Fried Beef and Kimchee (Kimchee is a Korean spicy pickled cabbage) – NOLA (New Orleans)
Brunch:
Poached Eggs Erato
This is the first recipe in From Emeril’s Kitchens that blew-up my skirt.
Bacon Pancakes with Walnut Butter and Caramelized Onions - Emeril’s Restaurant (Orlando)
Pasta, Rice, and Risotto:
Smoked Mushrooms and Tasso (a Cajun ham) over Angel Hair – Emeril’s recipe
Decadent Angel Hair Pasta Alfredo with Lump Crabmeat and White Truffle Oil (a major heart attach special, but worth the occasional risk) – Chef Dave’s recipe
Seafood:
Seafood en Papillote: Clams, Scallops, and Gulf Shrimp Baked with Fingerling Potatoes and Fresh Herbs (Papillote is steaming the fish in a pouch.
Louisiana Crab Cakes with Piquante Butter Sauce and Pickled Sweet Pepper-Okra Relish - NOLA
Chicken, Turkey, Duck, Quail, and Rabbit:
Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub, Sweet Potato-Banana Casserole, Guacamole, and Crispy Plantain Strips – Chef Dave’s recipe
Pan-Roasted Quail with Creamy Cheese Grits, Spicy Beef Grillades (gree-ahds – thinly sliced meat sautéed with onions), Crispy Red Onion Rings, and Creole Tomato Glaze – Delmonico Restaurant and Bar (New Orleans)
Beef, Veal, Pork and Lamb:
Braised Beef Short Ribs with Cheddar Polenta (Italian grits made with yellow cornmeal) and Coleslaw – Emeril’s Restaurant (New Orleans)
Root Beer-Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions – Emeril’s Restaurant (Orlando)
Sides:
Truffled Potato Chips (just made potato chips tossed with freshly grated Parmigiano-Reggiano cheese and truffle oil) – Delmonico Steakhouse
Bacon-Smothered Haricots Verts (small green beans) – Emeril’s Restaurant
Desserts:
Chicory Coffee Crème Brûlée with Brown Sugar Shortbread Cookies – NOLA (New Orleans)
[link url=http://baking.about.com/cs/gelatindesserts/a/chicorybrulee_3.
I choose this because my husband has been eating a lot of figs lately, and also because someone asked for a good recipe for Mille-Feuille in the Forum.




