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52 Episodes 2011 - 2011
Episode 0
Thu, Oct 13, 2011
Episode 1
Mon, Sep 26, 2011
Episode 2
Mon, Sep 26, 2011
Episode 3
Tue, Sep 27, 2011
Episode 4
Tue, Sep 27, 2011
Episode 5
Wed, Sep 28, 2011
Walnut oil, safflower oil. Apple cider, white vinegar, champagne vinegar, red wine vinegar, clove, sprinkle with salt, mash with fork, add prepared mustard tablespoon as emulsifier, whisking in oil, balsamic vinegar, 3 portions of oil to 1 part vinegar, raw sugar. Grilled shrimp with creamy avocado lime vinaigrette; shrimp, lemon and lime zest, vegetable oil, two garlic cloves, cilantro, avocado, rice wine vinegar, hot sauce. Grilled vegetables with vinaigrette. Tomato vinaigrette for fish. Save shrimp shells, freezer bag into freezer, save for shrimp stock.
Episode 6
Wed, Sep 28, 2011
Episode 7
Thu, Sep 29, 2011
Episode 8
Thu, Sep 29, 2011
Episode 9
Fri, Sep 30, 2011
Episode 10
Fri, Sep 30, 2011
Episode 11
Mon, Oct 3, 2011
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.
Episode 12
Tue, Oct 4, 2011
Episode 13
Wed, Oct 5, 2011
Episode 14
Thu, Oct 6, 2011
Episode 15
Fri, Oct 7, 2011
Episode 16
Mon, Oct 17, 2011
Episode 18
Thu, Apr 14, 2011
Episode 19
Thu, Oct 20, 2011
Episode 20
Fri, Oct 21, 2011
Episode 21
Mon, Oct 24, 2011
Dutch oven, braising soup, 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. Wok; Napa Cabbage or Savoy , green onions, garlic, jalapeno, dried chili peppers, brown sugar, ground ginger, sesame seeds, cinnamon, fennel, Chinese five spice: (star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds). Squid fried calamari, soak in milk, sriracha sauce, sesame oil, rice wine vinegar, put in Wok for about 2 minutes, add cabbage, green onions, dried chili, jalapeno and garlic. Spicy sirloin fajitas; cast iron, grass fed beef, thin slice and into strips, non-reactive pan, rough-chopped fresh cilantro, juice of limes, garlic cloves, 3, Asian chili paste, Worcestershire Sauce, coriander, cumin, crushed red pepper, Mexican oregano, Marinate 30 minutes. Put fajitas in a cast iron pan, green and red bell yellow peppers and onions, add on top. Fresh cracked pepper, Cumin on top. Chile powder. 6 minutes Tortillas, heat in non-stick, Guests: Brides-to-be.
Episode 22
Tue, Oct 25, 2011
Elmo joins Emeril to prepare Halloween-themed treats, including a grilled-cheese sandwich, cupcakes and cookies with a bittersweet ganache.
Episode 23
Tue, Oct 25, 2011
Episode 24
Wed, Oct 26, 2011
Episode 25
Wed, Oct 26, 2011
Episode 26
Thu, Oct 27, 2011
Episode 27
Fri, Oct 28, 2011
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.
Episode 28
Mon, Nov 7, 2011
Episode 29
Tue, Nov 8, 2011
Portugese Grilled sardines, eviscerated, grill, sea salt, olive oil, olives, shallots, garlic, basil, cilantro. Top with cherries, balsamic vinegar, quinoa, fresh cracked pepper, shallots, kale, chicken broth. Wild king salmon, not farm raised, skin on. Mackerel in tomato sauce, 375 into the oven. Quinoa with roasted shallots, kale. Guest: nutritionists.
Episode 30
Wed, Nov 9, 2011
Episode 31
Thu, Nov 10, 2011
Episode 32
Fri, Nov 11, 2011
Episode 34
Tue, Nov 8, 2011
Episode 35
Mon, Nov 14, 2011
Episode 36
Tue, Nov 15, 2011
Episode 37
Wed, Nov 16, 2011
White chocolate pots de creme; cream, milk, bring to a scald, just short of boiling, white chocolate, bake with formulas, cooking with recipe, beat eggs, drizzle the scald mixture onto eggs, sieve out milk solids, cloth at bottom of pan, ramekins in pan, add mixture to ramekins, pull out one ramekin, pour "near boiling" water into pan, return ramekin, cover with foil and cook 50 minutes. Cool 2 hours. Top with whip cream and then top with (wait until last minute to wash raspberries) berries, rasp, blue, black, powdered sugar and fresh mint Upside pineapple cake, peach Poached pears; Bosc pear, cloves, peppercorns, vanilla bean, split and scraped, port wine, cut pears in half, de-seed, place in pan, coffee filter and plate on top. Remove pears and allow sauce to cook down, top with cream and pistachios and blue cheese and the sauce reduction.
Episode 38
Thu, Nov 17, 2011
Episode 39
Fri, Nov 18, 2011
Episode 40
Fri, Nov 25, 2011
Lasagna Bolognese, carrots, cinnamon, garlic, chicken broth, wine, sausage, hamburger, chicken; four layers of meat, pasta, béchamel sauce with nutmeg, Parmesan, repeat once and top with meat sauce. Meatballs; pasta, Italian sausage, ground beef, garlic, onion. Chicken; parsley, lemon, thyme, olive oil, marinate chicken in the mixture, whole chicken, butterfly whole chicken along the spine, put directly on grill, take cleaned bricks, wrapped in foil and use two of them as a press on the chicken. Serve on a bed of thick chopped tomato and onion.
Episode 41
Mon, Nov 28, 2011
Episode 42
Tue, Nov 29, 2011
Episode 43
Wed, Nov 30, 2011
Baked chicken fingers; panko bread crumbs, chopped parsley, garlic, salt, Parmesan cheese. Creamy dip sauce. Edamame with sesame oil. Minestrone soup: pancetta, leek, onion, zucchini, carrots, celery, saute, salt, pepper, tomato, chicken broth, Parmesan rinds, potato, elbow macaroni, topped with fresh spinach, remove Parmesan rinds. Edamame with sesame oil. Guests: kids.
Episode 44
Thu, Dec 1, 2011
Episode 45
Fri, Dec 2, 2011
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.
Episode 46
Mon, Dec 5, 2011
Episode 47
Tue, Dec 6, 2011
Episode 48
Wed, Dec 7, 2011
Episode 49
Thu, Dec 8, 2011
Jilly's chocolate chunk cookies, butter room temperature, 30 minutes before cooking, all-purpose flour, baking powder, baking soda, salt, whisk the dry, using a tabletop mixer, cream the sugar into the butter, add egg and vanilla, walnut and pecans. 20-22 minutes in 350 degree oven. Check the bottom of the cookie, golden brown. Aerating the flour makes a lighter cookie. Sugar cookies, Macadamia nut blondies, Gluten-free chocolate chip, peanut butter cookies. Guests: Girl Scouts.
Episode 50
Fri, Dec 9, 2011
Episode 51
Mon, Dec 12, 2011
Champagne punch; two bottles of champagne (or Proseco), sugar, lemon juice, orange juice, Triple Sec, Grand Marnier, cognac. Orange, lemon and strawberry slices into glasses, Add the champagne punch to glass. Serve with canapes. 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, milk/cream, flour, salt and tarragon. Put the mirepoix into ramekins, top with lobster chunks and then top with sauce. Into the oven at broil for 6 minutes. The four meats of the lobster are the tail, claw, core and knuckle. Baked Alaska; egg whites, add a simple syrup, whipped into stiff peaks of meringue. Line a bread pan with parchment paper, thin layer of cake into pan, meringue, ice cream, final layer of cake. Freeze hard. Use a pastry bag to apply the rest of the meringue. Using a blowtorch, barely singe the meringue. Fill an empty, half of an eggshell with brandy and light for presentation. Guests: Fashionistas.
Episode 52
Tue, Dec 13, 2011
Manhattan; rye whiskey, vermouth, Angostura bitters, Maraschino liqueur, big ice chunks, brandied cherries. Negroni; equal parts of gin and Campari, creme de cacao, chocolate bitters. orange peel. Pineapple Julep; gin, Maraschino liqueur, raspberry syrup, fresh orange juice, champagne,lemon, raspberry, orange, pineapple. Pineapple symbol of hospitality. French 75; gin, simple syrup, fresh lemon juice, champagne, top with absinthe. Eclipse; tequila, cherry heering, Aperol, lemon juice, Mezcal. Puff pastry, cayenne pepper, Parmesan, olive oil, cut strips, bake in oven. Walnuts, almonds, pecans, pistachio: Cinnamon, cumin, cayenne pepper. Guests: Artisan bartenders.
Episode 53
Wed, Dec 14, 2011