Recipes

Combination

  • Chile-Glazed Crispy Confit Duck Wings with Blue Cheese Crème Fraiche and a Shaved Celery and Grape  Salad

    Chile-Glazed Crispy Confit Duck Wings with Blue Cheese Crème Fraiche and a Shaved Celery and Grape Salad

    In this more recent addition to the menu at Emeril’s, Chef David Slater combines all the flavors of traditional buffalo chicken with delicious duck confit to create a kicked-up classic dish.

    • Prep Time: 15 minutes, plus time to make the glaze and blue cheese sauce
    • Total Time: 6 hours
    • Yield: 6 servings
  • Roasted Rack of Lamb with Creole Mustard Crust and Apple-Mint Puree

    Roasted Rack of Lamb with Creole Mustard Crust and Apple-Mint Puree

    This is a classic Emeril's dish. Try to get domestic lamb raised in the United States if possible. If you can't find Creole Mustard, try a coarse-grain or stone-ground mustard that's not overly spicy.

    • Prep Time: 25 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 4 servings
  • Barbecued Salmon with Andouille and Potato Hash

    Barbecued Salmon with Andouille and Potato Hash

    This dish is both savory and sweet, and it is still on the menu at Emeril's today. The Andouille potato hash and crispy onions paired with the our special House Made Worcestershire take this dish to another level.

    • Prep Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 4 servings
  • Portobello-Truffle Emulsion

    This is something Chef Emeril created in the early days at Emeril’s Restaurant and he used it on many different dishes. It is delicious on baked potatoes, with seared scallops, and is an integral part of Potatoes Alexa. Easy to make, it keeps in the refrigerator for up to 1 week.

    • Prep Time: 10 minutes
    • Total Time: 40 minutes
    • Yield: 1 ¾ cups
  • Potatoes Alexa

    Potatoes Alexa

    Emeril created this dish when Billy Joel and his daughter Alexa dined at Emeril’s Restaurant way back when. The combination of the Portobello-Truffle Emulsion and the new potatoes is ambrosial. There won’t be any leftovers!

    • Prep Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 8 Appetizer servings; 24 individual potatoes
  • Pumpkin Bread Pudding

    Pumpkin Bread Pudding

    This dessert is great during the fall when pumpkin seems to be everywhere. This recipe from Table 10 was tested using a day-old loaf of ciabatta bread, but any crusty bread that is not overly dense will work well. Serve with vanilla ice cream and caramel sauce.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 12 to 16 servings
  • Roast Beef Sandwich with French Onion Dip and Crispy Shallots

    Roast Beef Sandwich with French Onion Dip and Crispy Shallots

    French onion dip really isn’t from France; it is about as American as apple pie. Making the dip from scratch is a cinch. This dip is so good on its own, just grab some potato chips and enjoy.

    • Prep Time: 20 minutes
    • Total Time: 1 hour plus chilling time
    • Yield: 4 sandwiches
  • Wild Rice, Sausage, and Apple Dressing

    Wild Rice, Sausage, and Apple Dressing

    In this recipe, wild rice is paired with fall flavors of apples, cranberries and sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey. It can easily be adapted to be vegetarian - just remove the sausage.

    • Prep Time: 35 minutes
    • Total Time: 60 minutes
    • Yield: 8 servings
  • Creole Mirliton Pirogues

    Creole Mirliton Pirogues

    This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 12 servings