Recipes

Moderate

  • 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
  • Café Au Lait Crème Brûlée with Cane Syrup Cake

    Café Au Lait Crème Brûlée with Cane Syrup Cake

    This delicious dessert comes from Emeril's Delmonico in New Orleans. You can make the cake up to two days in advance if you are looking to save time the day of your event.

    • Prep Time: 45 minutes
    • Total Time: 4 hours including time for chilling
    • Yield: 9 servings
  • Pacific Rimmer

    Pacific Rimmer

    This lush and fruity cocktail from Emeril's Tchoup Chop is the perfect beverage to get your party started right. Don't skip the Nolet's Silver Dry Gin -- it's brimming with fruit and flowery botanicals that make this cocktail sing.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
  • Potato Rolls

    Potato Rolls

    These slightly sweet and pillowy rolls are perfect for the dinner table and also make for a delicious sandwich.

    • Prep Time: 15 minutes
    • Total Time: 3 1/2 hours
    • Yield: 8 rolls
  • Creole Mirliton Pirogues

    Creole Mirliton Pirogues

    Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. 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. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 12 servings
  • Vanilla Bean Creme Anglaise

    Vanilla Bean Creme Anglaise

    This vanilla bean creme anglaise is just perfect for the White Chocolate Macadamia Nut Bread Pudding but would be awesome on just about any dessert that would benefit from a rich, creamy sauce.

    • Prep Time: 5 minutes
    • Total Time: 15 minutes plus chilling time
    • Yield: About 3 cups
  • Creole Duck Breast with Abita Beer Glaze and Sour Apples

    Creole Duck Breast with Abita Beer Glaze and Sour Apples

    Farm raised duck breast is as meaty and delicious as a good steak. This recipe from Table 10 has you roast the duck breast with apples and cinnamon and then glaze it with dark beer. This recipe calls for Abita Turbo Dog which is a local brew in New Orleans, but any stout, bitter beer will do. Sweet spices pair well with the duck and when used in moderation, star anise, nutmeg and cloves are good additions.

    • Prep Time: 5 minutes
    • Total Time: 35 minutes
    • Yield: 4 servings
  • Emeril's Anytime Eggnog

    Emeril's Anytime Eggnog

    Eggnog is delicious, decadent and perfect if you're hosting a party. You can bottle, cork, and refrigerate it for several days—the flavor will be even better. Shake before serving.

    • Prep Time: 5 minutes
    • Total Time: 1 hour, plus chilling time
    • Yield: 4 quarts, 8-10 servings
  • Spicy Chile-Chocolate Cake

    Spicy Chile-Chocolate Cake

    This rich yet simple chocolate cake gets a little kick from a touch of smoked Spanish paprika and espelette. Espelette is a smoky chile powder from France. If you don't have any of this in your cabinet, an equal amount of cayenne pepper will work just fine. This was created by the pastry chef at E2 Emeril's Eatery in Charlotte, N.C.

    • Prep Time: 15 minutes
    • Total Time: 1 1/2 hours
    • Yield: 10 to 12 servings
  • Tchoupitoulas Gumbo

    Tchoupitoulas Gumbo

    If the popularity of this full-flavored gumbo at Delmonico Steakhouse in Vegas is any indication, there won't be any leftovers!

    • Prep Time: 20 minutes
    • Total Time: 3 hours
    • Yield: 8 to 10 servings