From Emeril's Kitchens

Below are some of the dishes I can’t wait to try. They are organized like the chapters of From Emeril’s Kitchens. Be sure to check out the dessert recipes. I know you’ll enjoy them.

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.

It’s a dish in the style of all of the special egg dishes, like Eggs Benedict, I remember eating as a child in the French Quarter. In a cup made from phyllo, layer a mushroom duxelle (sautéed mushrooms and onions), a mixture of sautéed artichoke hearts and crabmeat, then asparagus spears, 2 poached eggs and topped with béarnaise sauce. - Delmonico Restaurant and Bar (New Orleans)

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.

) - Emeril’s Restaurant (Orlando)

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.

htm]Fig-and-Balsamic Syrup Mille-Feuille[/link] (layers of puff pastry) – Emeril’s recipe
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.

The Full Review of From Emeril's Kitchens