Recipes

Moderate

  • Kick Butt Gumbo

    Kick Butt Gumbo

    Traditional Louisiana gumbos are usually made with seafood, or chicken and sausage. Some gumbos have okra, but really everyone has their own recipe.  Taste this one and you’ll know how it got its name!

    • Prep Time: 30 minutes
    • Total Time: 3 1/2 hours plus overnight marinating
    • Yield: 6 to 8 servings
  • Grilled Mixed Vegetables

    Grilled Mixed Vegetables

    A simple vinaigrette stands in here for a basting sauce and makes these veggies perfect for your next tailgating party.

    • Prep Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 8 to 10 servings
  • Jerk Chicken Wrap

    Jerk Chicken Wrap

    The marinade alone is reason enough to make this sandwich from E2GO in Charlotte, NC. The flavor is potent, balanced, and delicious. It'll work with shrimp or pork too and will last covered in your fridge for a month.

    • Prep Time: 45 minutes
    • Total Time: 1 hour plus overnight for marinating
    • Yield: 8 sandwiches
  • Rabbit Ragout over Pappardelle

    Rabbit Ragout over Pappardelle

    Though this is traditional hunter's fare, here's a great recipe for domesticated rabbit. It's stewed with vegetables and garlic in red wine until mouth-wateringly tender and served with pasta. This also makes a wonderful do-ahead meal for guests since the sauce gets even better after sitting a day or two in the fridge.

    • Yield: 4 - 6 servings
    Tags: rabbit
  • Lobster Rolls

    Lobster Rolls

    These lobster rolls from Table 10 really hit the spot. They have a nice kick of horseradish that mixes well with the juicy lobster meat found inside these rolls.

    • Prep Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 4 servings
  • Veal Parmesan Po'boy

    Veal Parmesan Po'boy

    Crisp-fried veal cutlets are slathered in a homemade tomato sauce and covered in melted mozzarella and parmesan cheese. This po'boy is currently on the Friday Lunch menu at Emeril's Delmonico in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 4 sandwiches
  • BLT with Fried Green Tomatoes and Shrimp Rémoulade

    BLT with Fried Green Tomatoes and Shrimp Rémoulade

    This sandwich is a lunch favorite at Emeril's New Orleans. The shrimp and the rémoulade sauce can be prepared a day in advance and then combined just before serving.

    • Prep Time: 30 minutes
    • Total Time: 1 hour, plus time to make the remoulade sauce
    • Yield: 4 sandwiches
  • Fried Chicken and Buttermilk Waffles with Black Pepper Maple Syrup and Vanilla Butter

    Fried Chicken and Buttermilk Waffles with Black Pepper Maple Syrup and Vanilla Butter

    This may seem an unlikely combination, but trust me, for those moments when you're not sure if it's dinner or breakfast that you want, this satisfies completely.  Waffles stand in here in place of biscuits--soak up all the buttery, syrupy goodness that is drizzled over crisp-fried chicken.  This recipe is based on a killer version of chicken and waffles that is served at Emeril's Restaurant in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours plus 4 hours to overnight for marinating the chicken
    • Yield: 4 to 6 servings
  • Grilled Pizza with Taleggio, Prosciutto, Pesto and Olives

    Grilled Pizza with Taleggio, Prosciutto, Pesto and Olives

    Grilling pizza is wonderfully easy and so versatile.  You will put your rolled out dough on the grill for 5 minutes getting wonderful grill marks.  Once you flip your pizza, you will top the cooked side.  Cook another few minutes and done!

    • Prep Time: 45 minutes, plus time to make dough
    • Total Time: 55 minutes
    • Yield: Two 14-inch pizzas, 8 servings
  • Grilled Oysters on the Half Shell

    Grilled Oysters on the Half Shell

    These oysters cook in no time -- as soon as they plump and sizzle around the edges, they're done. Serve with crusty French bread for soaking up all the garlicky, buttery goodness.

    • Prep Time: 30 minutes plus time to shuck oysters
    • Total Time: 1 hour plus time to shuck oysters
    • Yield: 6 appetizer servings