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Recipes

emeril's delmonico

  • Italian Oysters al Forno

    Italian Oysters al Forno

    These luscious oysters would make a terrific start to any holiday meal. They are topped with a lemony artichoke dressing seasoned with garlic, Parmesan, and Italian herbs and will make your guests happy, happy!

    • Yield: 8 to 10 servings
  • Louisiana Mushroom Sott'olio

    Louisiana Mushroom Sott'olio

    We love making these beautiful pickled mushrooms and then adding some marinated shrimp right before serving. It's the perfect topping for the savory Parmesan Sformato.

    • Prep Time: 10 minutes
    • Total Time: 25 minutes, plus time to chill and marinate
    • Yield: 2 1/2 to 3 cups
  • Delmonico's Steak Oscar

    Delmonico's Steak Oscar

    Stop by Emeril's Delmonico on St. Charles Avenue for this classic steakhouse preparation, or make it at home for a lucky someone!

    • Yield: 4 servings
  • No. 21

    No. 21

    If you're an elderflower liqueur fan, then you will love this refreshing cocktail.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
  • With The Seeds

    With The Seeds

    Watermelon is one of the most refreshing flavors of the summer. Enjoy it in this unique cocktail.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
    Tags: summer
  • Emeril’s Delmonico Peach Salad

    Emeril’s Delmonico Peach Salad

    Bourbon, bacon, and peaches star in this beautiful first course salad from Emeril's Delmonico in New Orleans.

    • Prep Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 4 first-course servings
    • Prep Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 6 to 8 first course servings
  • Paneed Oyster Guappo Salad

    Paneed Oyster Guappo Salad

    Crispy fried oysters over a classic New Orleans Italian salad is just one dish you will find on Emeril's Delmonico's reveillon menu this holiday season. Make your reveillon reservation now at Emeril's Delmonico, Emeril's New Orleans, or NOLA to revel in the holiday spirit!
     

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 6 to 8 first course servings
    • Prep Time: 15 minutes
    • Total Time: 1 to 1 1/4 hours
    • Yield: 8 to 10 servings
  • Veal Braciolone with Tomato Braised Escarole and Creamy Polenta

    Veal Braciolone with Tomato Braised Escarole and Creamy Polenta

    This luscious veal roulade is just one of the courses that guests will enjoy at the James Beard “Taste New Orleans” benefit dinner in celebration of New Orleans’ 300th Anniversary at Emeril’s Delmonico. Six Chefs including Emeril’s Director of Culinary David Slater, Delmonico Chef de Cuisine Anthony Scanio, Leah Chase of legendary Dooky Chase Restaurant, Carl Shaubut of DTB, Jana Billiot of Restaurant R’volution and JBF Award Winner Emily Luchetti are coming together to create the menu for this amazing dinner. This recipe is what we, as host Chef and Restaurant, will be serving for the main course. For more information and to check for available seats visit: https://www.jamesbeard.org/events/taste-america-new-orleans-dinner-2018-emerils

     

    • Prep Time: 1 hour, plus overnight refrigeration
    • Total Time: 4 hours
    • Yield: 8 to 10 servings