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Recipes

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

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

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
Tags: Emeril's Favorites, Emeril's Delmonico
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
Tags: Emeril's Delmonico, summer, Martini
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

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
Tags: bacon, Emeril's Delmonico, summer, peaches, cooking with bourbon
Paneed Oysters
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 first course servings
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
Tags: oysters, Emeril's Delmonico
Tomato Braised Escarole
- 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

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’ 300^th 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