Recipes

Moderate

  • 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

    This hearty gumbo is full-flavored and great for a crowd. Unlike other gumbos, this recipe calls for butter or lima beans.

    • Prep Time: 20 minutes
    • Total Time: 3 hours
    • Yield: 8 to 10 servings
  • 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. These mixed vegetables are a great addition to any main course and there's something for everyone. Use whichever veggies you like best.

    • 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