We begin with Meat ~ cheeseburger casserole, 5 layer taco beef pie, pork chops (3 ways), and a glazed London broil with salad, then move on to Poultry which offers pesto chicken with cherry tomatoes, stir fries, turkey scallopini, mayonnaise chicken breasts, plus fried, baked and roasted dishes. In Fish, there are shrimps with grits, plus numerous ways to prepare salmon, talapia and tuna (jerked, braised, sauteed, etc.).
Grilling gives us burgers, sausages, pork chops, chicken and seafood cooked over coals, while Pasta has spaghetti, casseroles, chicken scampi, mac& cheese and many baked options. Crock Pot Cooking is filled with chili, stews, pot roast, plus chicken with dumplings, and Salad as a Main Course features Asian beef noodle, sausage & potato, orange chicken, chicken with rice and several pasta choices.
For Kid Food a few of the offering include beef fingers, chicken nuggets, catfish fish sticks, biscuit pizzas, grilled cheese and pan fried PBJ's. Lastly in No Fuss Desserts, there is strawberry shortcake, a yummy sounding brownie raspberry truffle, cherries jubilee, peach parfaits, banana pudding and blackberry cream pie.
Prime Time Emeril, published in 2001. In this book, there are 150+ recipes which have been previously prepared on various TV shows hosted by Emeril. Each chapter is also filled with techniques and tips for preparing the dishes.
The first chapter, Basics, is filled with stocks (including fish and shrimp), creole seasoning, pizza dough, roasted garlic puree, duck confit, perfect rice and homemade tasso. Starters offers up egg rolls, an onion tart, singing shrimp, crab meat timables, shrimp summer rolls and duck empanadas, while Soups consist of a seafood chorizo gumbo, corn & crab bisque, Portuguese bean with chicken and bacon, cold cucumber, cold asparagus and sweet potato and duck. Salads include crab meat, roasted veggie, fried crawfish and salmon with caramelized red ruby grapefruit.
Moving on to Pasta & Rice a few of the options are fettuccine with bacon and peas, wild rice pecan dressing, lasagne, shrimp & saffron risotto, ziti and Mardi Gras jambalaya, whereas Emerilism's include BBQ oysters, tuna of love, calamari, lobster domes, chicken drumettes and onion and foie gras bread pudding. Ya'll Southern delves into chile scrambled eggs, cheddar cheese hush puppies, crawfish and corn cakes and BBQ fruit.
Fall River Memories harkens back to Emeril's hometown in Massachusetts with dishes like Portuguese kale & clam soup, rice and salt cod salad, chorizo pizza, stewed chicken and Madeira braised short ribs, while in Fish Market we are given the choice of vodka and citrus cured salmon, pan fried catfish, prosciutto wrapped halibut and roast flounder. From the Barnyard explores poultry with a garlic rosemary roasted chicken, turkey chili, apricot glazed Cornish hens, fried quail, duck & sausage etouffee and tangerine glazed roasted chicken.
Pork Fat includes ham croquettes, Creole fried pork chops and baby back ribs, while the chapter titled Macho Meats digs into rabbit stew, venison & sausage cassoulet, veal chops, BBQ beef brisket and pot roast. Vegetables encompass caponata, drunken hominy, a cabbage & potato bake, plus an apple & potato gratin.
A few of the Breads recipes include olive& garlic pretzels, chocolate bread, croutons, flat bread and cornbread. Desserts comprise the final chapter with many standout recipes ~ a Mississippi mud cake, pumpkin cheesecake, chocolate praline pie to name a few, plus biscotti, shoo fly pie, banana beignets, pralines and a cherry and white chocolate bread pudding (that I WILL be making!)
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