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Essence of Emeril
Season 2
Episode 171

Cooking with Rod Mitchell

February 16, 1996

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Essence of Emeril - S2 - E171

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Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.

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Essence of Emeril: Season 2 - 100 Episode s

2x121 - Cabbage
December 11, 1995
Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.
2x122 - Quick Foods: Cuisine Rapida
December 12, 1995
Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.
2x123 - Flounder
December 13, 1995
Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.
2x124 - Chowders
December 14, 1995
Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.
2x125 - Mu Shu
December 15, 1995
Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.
2x126 - Christmas Dinner
December 18, 1995
Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.
2x127 - Veal
December 19, 1995
Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.
2x128 - German Cuisine
December 20, 1995
Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.
2x129 - Eggs
December 21, 1995
Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.
2x130 - Squid
December 22, 1995
Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.
2x131 - Sausage
December 25, 1995
Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.
2x132 - Louisiana Chicory Farms
December 26, 1995
Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.
2x133 - Asian Snack
December 27, 1995
Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.
2x134 - Hearty Soups
December 28, 1995
Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.
2x135 - Pears
December 29, 1995
Poached Pears in Vanilla and Champagne, Poached Pears Stuffed with Maytag Blue Cheese, Roasted Walnuts Wrapped in Puff Pastry, Seared Duck Breast with Pear and Balsamic Compote.
2x136 - Stuffed Meats
January 1, 1996
Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.
2x137 - Las Vegas
January 2, 1996
Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.
2x138 - Episode 138
January 3, 1996
King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.
2x139 - Eggplant
January 4, 1996
Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp ‚àö√¢touff‚àö¬©e, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.
2x140 - New Jambalayas
January 5, 1996
Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.
2x141 - Cooking with Garlic
January 8, 1996
Charlie Trotter's Roasted Garlic, Mesclun Greens with Creamy Garlic Dressing and Roasted Croutons, Roasted Squab with Poached Garlic and Garlic Cream Potatoes & Vinegar Meat Jus.
2x142 - Emerilized Beef
January 9, 1996
Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.
2x143 - Fall River Memories
January 10, 1996
Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.
2x144 - Super Bowl
January 11, 1996
Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.
2x145 - Bread Puddings
January 12, 1996
Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.
2x146 - Easter
January 15, 1996
Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.
2x147 - Mardi Gras
January 16, 1996
Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.
2x148 - Funky Chicken
January 17, 1996
Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.
2x149 - Creative Vegetables
January 18, 1996
Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with Remoulade Dipping Sauce.
2x150 - President's Day
January 19, 1996
Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.
2x151 - NOLA's Signature Dishes
January 22, 1996
Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.
2x152 - New Wave Candies
January 23, 1996
Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.
2x153 - Creative Duck
January 24, 1996
Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.
2x154 - Winter Root
January 25, 1996
Salsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Root Vegetables, BBQ Quail Legs and BBQ Sauce.
2x155 - Braising Techniques
January 26, 1996
Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.
2x156 - Cooking Batters
January 29, 1996
Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.
2x157 - Cooking with Special Friends
January 30, 1996
Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.
2x158 - Romantic Valentine's Day
January 31, 1996
Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.
2x159 - New Ragouts
February 1, 1996
Country Style Rabbit with Maytag White Cheddar Grits, Emeril's Clam, Oyster, Mussel, and Potato Ragout Wrapped in Puff Pastry, Wild Mushroom Ragout with Spinach Potato Cake.
2x160 - Herb Breads
February 2, 1996
Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
2x161 - New Wintery Pies
February 5, 1996
Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
2x162 - Pot Cookery, Cajun Style
February 6, 1996
Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
2x164 - Dried Fruit
February 7, 1996
Cheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.
2x165 - Funky Vegetable Pies
February 8, 1996
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
2x166 - Cooking with Game
February 9, 1996
Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
2x167 - Funky Mardi Gras
February 12, 1996
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
2x168 - Creole Veal
February 13, 1996
Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
2x169 - Mom's Specialities
February 14, 1996
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
2x170 - More Provence Cooking
February 15, 1996
Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
2x171 - Cooking with Rod Mitchell
February 16, 1996
Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
2x172 - Cooking with Chocolate
February 19, 1996
Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
2x173 - New Orleans
February 20, 1996
Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
2x174 - New Emeril
February 21, 1996
Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
2x175 - Traditional New Orleans
February 22, 1996
Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
2x176 - Desserts with Wine
February 23, 1996
Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
2x177 - New Pot Pies
February 26, 1996
Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
2x178 - Traditional Caviar Ideas
February 27, 1996
Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
2x179 - Tangerines
February 28, 1996
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
2x180 - Lousiana Oysters
February 29, 1996
Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
2x181 - Cooking with Truffles
March 1, 1996
Hot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.
2x182 - New Cheesecakes
March 4, 1996
Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
2x183 - Real and Rustic Gumbo
March 5, 1996
Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
2x184 - St. Patrick's Day
March 6, 1996
Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
2x185 - Emeril's Restaurant
March 7, 1996
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
2x186 - New Risottos
March 8, 1996
Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
2x187 - Cooking with Balsamic Vinegar
March 11, 1996
Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
2x188 - Cooking with Smoked Fish
March 12, 1996
Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
2x189 - Food and Wine Pairings
March 13, 1996
Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
2x190 - Asparagus
March 14, 1996
Herb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".
2x191 - Hors d'oeuvres
March 15, 1996
Pepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.
2x192 - Real and Rustic Preview
March 18, 1996
Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
2x193 - Cooking with Tasso
March 19, 1996
Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
2x194 - Essence and Essence
March 20, 1996
Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
2x195 - Verge Classics
March 21, 1996
Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
2x196 - Roasting
March 22, 1996
Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
2x197 - New ENOFH
March 25, 1996
Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
2x198 - Caramelizing
March 26, 1996
Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
2x199 - Spaetzle
March 27, 1996
Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
2x200 - Prosciutto
March 28, 1996
Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
2x201 - Sweet Water Prawns
March 29, 1996
Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
2x202 - Clams
April 1, 1996
Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
2x203 - Mussels
April 2, 1996
Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
2x204 - Cornmeal
April 3, 1996
Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
2x205 - Cream Cheese Boursin
April 4, 1996
Funky Stuffed Filet, Milky Chocolate Cheesecake.
2x206 - Parmesan Cheese
April 5, 1996
Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
2x207 - New Potatoes
April 8, 1996
Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
2x208 - Chinese Vegetables
April 9, 1996
Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
2x209 - Emerilized Salads
April 10, 1996
Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
2x210 - Cooking with Crabs
April 11, 1996
Crab Boil and Dipping Sauces, Crab Gumbo.
2x211 - Vidalia Onions
April 12, 1996
Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
2x212 - Hazelnuts
April 15, 1996
Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
2x213 - Down Home Cooking
April 16, 1996
Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
2x214 - New Tuna
April 17, 1996
Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
2x215 - Hearts of Palm
April 18, 1996
Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
2x216 - Cooking with Rhubarb
April 19, 1996
Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
2x217 - New Emeril's
April 22, 1996
Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
2x218 - New NOLA
April 23, 1996
Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
2x219 - Grilling
April 24, 1996
Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
2x220 - Tropical Fruit
April 25, 1996
Coconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.
2x221 - Cold Soup
April 26, 1996
Lobster Gazpacho, Fruit Minestrone.

Essence of Emeril: All seasons

S1: Season 1
128 Episode s
S2: Season 2
323 Episode s
S3: Season 3
40 Episode s
S4: Season 4
39 Episode s
S5: Season 5
27 Episode s
S6: Season 6
26 Episode s
S7: Season 7
19 Episode s
S8: Season 8
26 Episode s
S9: Season 9
26 Episode s
S10: Season 10
1 Episode
S12: Season 12
5 Episode s
S13: Season 13
2 Episode s
S14: season 14
5 Episode s
S15: Season 15
3 Episode s

2x121 - Cabbage

2x122 - Quick Foods: Cuisine Rapida

2x123 - Flounder

2x124 - Chowders

2x125 - Mu Shu

2x126 - Christmas Dinner

2x127 - Veal

2x128 - German Cuisine

2x129 - Eggs

2x130 - Squid

2x131 - Sausage

2x132 - Louisiana Chicory Farms

2x133 - Asian Snack

2x134 - Hearty Soups

2x135 - Pears

2x136 - Stuffed Meats

2x137 - Las Vegas

2x138 - Episode 138

2x139 - Eggplant

2x140 - New Jambalayas

2x141 - Cooking with Garlic

2x142 - Emerilized Beef

2x143 - Fall River Memories

2x144 - Super Bowl

2x145 - Bread Puddings

2x146 - Easter

2x147 - Mardi Gras

2x148 - Funky Chicken

2x149 - Creative Vegetables

2x150 - President's Day

2x151 - NOLA's Signature Dishes

2x152 - New Wave Candies

2x153 - Creative Duck

2x154 - Winter Root

2x155 - Braising Techniques

2x156 - Cooking Batters

2x157 - Cooking with Special Friends

2x158 - Romantic Valentine's Day

2x159 - New Ragouts

2x160 - Herb Breads

2x161 - New Wintery Pies

2x162 - Pot Cookery, Cajun Style

2x164 - Dried Fruit

2x165 - Funky Vegetable Pies

2x166 - Cooking with Game

2x167 - Funky Mardi Gras

2x168 - Creole Veal

2x169 - Mom's Specialities

2x170 - More Provence Cooking

2x171 - Cooking with Rod Mitchell

2x172 - Cooking with Chocolate

2x173 - New Orleans

2x174 - New Emeril

2x175 - Traditional New Orleans

2x176 - Desserts with Wine

2x177 - New Pot Pies

2x178 - Traditional Caviar Ideas

2x179 - Tangerines

2x180 - Lousiana Oysters

2x181 - Cooking with Truffles

2x182 - New Cheesecakes

2x183 - Real and Rustic Gumbo

2x184 - St. Patrick's Day

2x185 - Emeril's Restaurant

2x186 - New Risottos

2x187 - Cooking with Balsamic Vinegar

2x188 - Cooking with Smoked Fish

2x189 - Food and Wine Pairings

2x190 - Asparagus

2x191 - Hors d'oeuvres

2x192 - Real and Rustic Preview

2x193 - Cooking with Tasso

2x194 - Essence and Essence

2x195 - Verge Classics

2x196 - Roasting

2x197 - New ENOFH

2x198 - Caramelizing

2x199 - Spaetzle

2x200 - Prosciutto

2x201 - Sweet Water Prawns