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  • Amy's Ooey Gooey Cake
    • Prep Time: 1 day
    • Total Time: 1 day plus 20 minutes
    • Yield: 6 servings
  • Delmonico's Guappo Salad

    Delmonico's Guappo Salad

    This New Orleans-style Italian salad begs for improvisation. In addition to the many garnishes listed below, you can also make this into an entrée salad by topping it with poached shrimp and/or jumbo lump crabmeat.

    • Prep Time: 20 to 30 minutes
    • Total Time: 30 minutes, plus the time to make the Olive Salad
    • Yield: 4 to 6 servings
  • Warm Blackberry Cobbler with Creole Cream Cheese Ice Cream
    • Prep Time: 10 minutes
    • Total Time: 1 hour
    • Yield: 8 to 10 servings
  • Delmonico Olive Salad

    A simple New Orleans-style Italian olive salad that you can make at home.

    • Prep Time: 30 minutes
    • Total Time: 1 hour plus overnight marination
    • Yield: About 3 quarts
  • Amy's From the Oven Chocolate Chip Cookies
    • Prep Time: 15 minutes
    • Total Time: 45 minutes to 1 hour
    • Yield: 2 dozen
  • Creole Dirty Rice

    This dirty rice is the perfect accompaniment to the Delmonico's Crispy Pork Cheeks, but it's also delicious with roast or fried chicken.

    • Prep Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: About 3 cups, 4 servings
  • Delmonico’s Pan Sautéed Drum Meuniere

    Delmonico’s Pan Sautéed Drum Meuniere

    At Delmonico, this version of a Meuniere sauce puts all the classic flavors together (lemon, Worcestershire, brown butter) into a compound butter that is emulsified into an a la minute pan sauce. It is both fresh and light in comparison to a either a roux or beurre blanc based version. Meanwhile, it still has the wonderful, intense flavor one associates with a New Orleans meuniere.

    • Yield: Serves four
  • Caramelized Brussels Sprouts

    Caramelized Brussels Sprouts

    For many years Brussels sprouts suffered from a bad reputation, and with good reason. Through no fault of their own, they were more often than not soggy and mushy with a strong odor that can only be described as cabbage-y. Eat your Brussels sprouts: They’re good for you. Well, yes, they are good for you, and if they are briefly sautéed and caramelized, as opposed to boiled to oblivion, they are not only virtuous but sweet, a little nutty, and quite delicious.

    • Prep Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: Serves four to six as a side dish
  • Crabmeat Remick

    Crabmeat Remick

    Crabmeat Remick was originally created about 1920 at The Plaza Hotel in New York City and named in honor of the then current president of the stock exchange, William Remick. With our abundance of local blue crab the recipe was quickly adopted as our own. It was a signature item at The Pontchartrain Hotel’s Caribbean Room for many years, as well as being featured at Delmonico as far back as the 1950s. Today at Emeril’s Delmonico, it is immensely popular. The recipe itself is wonderfully simple but nevertheless quite elegant. Splurge on a pound of jumbo lump crabmeat, and invite some good friends over.

    • Yield: Six ramekins or nine toasts