Episode list

Emeril's Table

Laid-Back Thanksgiving
Sun, Nov 13, 2011
  • S1.E35
  • Laid-Back Thanksgiving
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Heart-Healthy Meals
Mon, Nov 07, 2011
  • S1.E34
  • Heart-Healthy Meals
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Holiday Sides
Mon, Nov 14, 2011
  • S1.E36
  • Holiday Sides
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Vinaigrettes Aren't Just for Salad
Tomato vinaigrette for fish. Grilled vegetables with vinaigrette. Grilled shrimp with creamy avocado lime vinaigrette; shrimp, lemon and lime zest, vegetable oil, two garlic cloves, cilantro, avocado, rice wine vinegar, hot sauce.
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Vegetarian Main Courses
Udon Noodle Stir Fry; Slice shiitake mushrooms, red pepper, soy sauce, oyster sauce, raw sugar, balsamic vinegar, red miso paste and sake. Add to prepared udon noodles, top with carrots. Top with fresh watercress. Kale and Chickpea Stew; olive oil, ghee clarified butter, ginger, ginger, onions, mustard seed, ground coriander, turmeric, diced sweet potato, vegetable broth, add chickpeas, coconut milk, kale washed and spun 3 times and serve with jasmine rice. Vegetable Lasagna; eggplant, zucchini, summer squash sliced into steaks and put on the grill, salt and pepper, pine nuts, bread crumbs and olive oil. Stack slab of mozzarella cheese, eggplant, zucchini, summer squash, goat cheese. More marinara sauce and Parmesan. Pasta Anna; oil in pan, tofu, crushed red pepper, salt, zucchini, squash, tomato, bread crumbs, crumbled goat cheese. Guests: Vegetarians.
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Which Pan Is for What?
Dutch oven; braising, chowder, stews, stainless, anodized. Wok, non-stick skillet, stock pot, pastas, saute pan, cast iron (comes now pre-seasoned) can handle up to 600 degrees. Fried calamari, spicy sirloin fajitas. Guests: Brides-to-be.
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Halloween Treats for Kids
Elmo joins Emeril to prepare Halloween-themed treats, including a grilled-cheese sandwich, cupcakes and cookies with a bittersweet ganache.
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Chef's Tricks of the Trade: Insider Kitchen Tools
Discussion of and demonstrations of the Jaccard meat piercer; meat mallet; thermometers, candy, oil, meat. Bench or pastry scraper, zesters and microplaners, ricer on hot potatoes and a gnocchi board to make potato gnocchis.
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Heart Healthy Meals
Portugese Grilled sardines, eviscerated, grill, sea salt, olive oil, olives, shallots, garlic, basil, cilantro. Top with cherries, balsamic vinegar, quinoa, shallots, kale, chicken broth. Wild king salmon, skin on. Guest: nutritionists.
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Do-Ahead Desserts
White chocolate pots de creme; cream, milk, eggs, top with whip cream, berries, powdered sugar and fresh mint. Upside pineapple cake. Poached Bosc pears, cloves, vanilla bean, port wine, top whipped cream, pistachios and sauce reduction.
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Italian Favorites
Lasagna Bolognese; carrots, cinnamon, garlic, chicken broth, wine, Italian sausage, hamburger, chicken, béchamel sauce, Parmesan. Whole chicken; butterfly on spine, marinate in parsley lemon thyme, olive oil; grill, press with bricks.
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Healthy Kids Meals and Snacks
Baked chicken fingers; panko, parsley, garlic, salt, Parmesan cheese. Creamy dip sauce. Minestrone soup: pancetta, leek, onion, zucchini, tomato, chicken broth, Parmesan rinds, potato, elbow macaroni, top with fresh spinach. Guest: kids
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Kicked-Up Sandwiches
Eggplant and thick-slice mozzarella sandwiches fresh basil on crispy baguette slices. Porchetta; pork bottom tenderized marinated rosemary sage thyme shallots fennel seed, coriander seed zest of orange, lemon white wine. Guest: Rockettes.
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Homemade Cookies
Jilly's chocolate chunk; flour, baking powder and soda, salt, whisk the dry, cream sugar into butter, add egg, vanilla, walnut, pecans. Sugar cookies; Macadamia nut blondies; Gluten-free chocolate chip, peanut butter. Guest: Girl Scouts.
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Celebrate in Style
Champagne punch; Triple Sec, Grand Marnier, cognac. Lobster Thermidor; prepare mirepoix using carrot, celery, onions in olive oil. Make a roux using the reduced water from boiling the lobster, paprika, brandy/cognac, cream. Baked Alaska.
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