Essence of Emeril Season 4, Episode 18: Olives

1

Brunch

Creole Breakfast Bread Pudding; Kicked-Up Quiche for Manly Men; Bloody Bull.

22 min

2

Cast Iron

Alden's Grandmother's Cornbread; Crawfish Etouffee.

22 min

3

Clam Chowder

Alden's Grandmother's Cornbread; Crawfish Etouffee.

22 min

4

Ginger

Shrimp in Coconut Ginger and Lemongrass Broth; Spiced Ginger Cake; Ginger Ice Cream.

22 min

5

Champagne

Champagne Vanilla Sauce; Champagne Poached Salmon; Chilled Fruit Champagne Soup.

22 min

6

Hocks

Ham Hocks with Navy Beans; Ham Hocks and Goat Cheese Wontons.

22 min

7

Portuguese Memories

Emeril's New-Style Caldo Verde; Portuguese Meat Pies; Spicy Portuguese Sauce.

22 min

8

Crepes

Crespelle Alla Fiorentina; Gateau de Crepes aux Pommes. French language

22 min

9

Gumbo

Seafood Gumbo; Gumbo Z'Herbes.

22 min

10

Free-Range Chicken

Black Truffle Stuffed Chicken in a Pot; Garlic-Schmeared Rosemary Roast Chicken; Oyster Dressing.

22 min

11

Chocolate

Mexican Hot Chocolate; Emeril's Walnut Coffee; Gianduja Fondu; Alain's Marbled Chocolate Bar.

22 min

12

Lard

Yorkshire Pudding; Natchitoches Meat Pies.

22 min

13

Hearts of Palm

Warm Hearts of Palm and Crabmeat Salad with Avocado Vinaigrette; Lobster and Hearts of Palm Gratin.

22 min

14

Skate

Skate Grenobloise; Skate with Shrimp and Artichoke Vinaigrette.

22 min

15

Cold Soups

Chilled Roasted Beet and Fennel Soup with Apple-Sage-Mint Crema and Toasted Pistachios; Cantaloupe, Honeydew and Sweet Onion Gazpacho with Crispy Prosciutto.

22 min

16

Cooking with Vodka

Vodka-Cured Red Snapper; Kicked-Up Pasta Rags with Vodka Sauce; Roasted Beet and Smoked Sturgeon Salad.

22 min

17

Home Smoker

Mesquite-Smoked Caribbean-Style Whole Red Snapper; Nola's Smoked Duck Pizza with Brie and Truffle Essence.

22 min

18

Olives

Herb-Marinated Olives; Olive Tapenade; Pasta with Puttanesca Sauce.

22 min

19

Holiday

Crown Roast of Pork; Mirliton Stuffing; Homemade Applesauce.

22 min

20

Creole Cream Cheese

Homemade Creole Cream Cheese; Fig and Creole Cream Cheese Ice Cream; Warm Creole Cream Cheese and Goat Cheese Cakes.

22 min

21

Tamales

Cheesy Chicken Tamales; Tamales de Dulce.

22 min

22

Escargot

Kicked-Up Escargot Domes with Duxelles and Foie Gras; Escargots a'la Bourguignonne.

22 min

23

Pickling

Pickled Squash; Spicy Pickled Okra; Pickled Quail Eggs.

22 min

25

Buffet Dinner at Home

Creole Mustard and Herb-Wrapped Beef Tenderloin; Zucchini and Yellow Squash Tians.

22 min

26

Consomme

Chicken Consomme; Chilled Consomme; Consomme aux Diablotins; Consomme Colbert.

22 min

27

Shanks

Red Wine-Braised Beef Shanks with Mushrooms and Basil Mashed Potatoes.

22 min

28

Cooking with Tea

Green Tea Ice Cream; Seared Duck Breasts with Citrus Tea Sauce; Emeril's Feel-Good Tea.

22 min

29

Vinegar

Dried Cranberry Vinegar; Seared Quail with Cranberry Vinegar Reduction Sauce; Vinegar Pie.

22 min

30

Candy

Gigi's Little Bit'a Nutty Heaven; Frangelico Nuggets; Coconut Indulgences.

22 min

31

Italy Memories

My Favorite Veal Chops; Mascarpone Gelato with Balsamic-Macerated Strawberries.

22 min

32

Funky Spring Vegetables

Morel and Fiddlehead Fern Ragout; Sauteed Baby Leeks with Apple-Smoked Bacon; Kicked-Up Stuffed Morels; Sauteed Sugar Snaps.

22 min

33

Pasta Making

Basic Pasta Dough; Spinach Pasta Dough; Shellfish-Stuffed Spinach Cannelloni with Truffled Basamella.

22 min

34

Pizza and Calzone

Basic Pizza Dough; Pizza Margherita; Emeril's Kicked-Up Calzone Al Forno.

22 min

35

Pate

Beef and Wild Mushroom Pate with Cognac Sauce; Shrimp and Salmon Mousseline with Tomato Cream Sauce.

22 min

36

Kitchen How To

Panko-Crusted Chicken Breasts; Penne with Wild Mushroom Ragout; Arugula Salad with Pecans and Prosciutto.

22 min

37

Étouffée

Chicken Étouffée; Crawfish Étouffée.

22 min

38

Entertaining at Home

Fruit Stuffed Rack of Lamb; Frozen Citrus Soufflé.

22 min

39

Terrine

Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato Sauce; Minted White and Dark Chocolate Terrine with Chocolate Fudge Sauce.

22 min

40

Gelatin

Gazpacho Aspic; Madeira-Braised Veal Cheeks.

22 min