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Pot Au Feu

April 6, 2001

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Essence of Emeril - S3 - E35

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This boiled dinner is based on the classic French dish.

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Essence of Emeril: Season 3 - 40 Episode s

3x1 - Thanksgiving Show
November 11, 2005
Turkey Roulade; Wild Mushroom Stuffing; Whiskey-Braised Apple Sauce; Corn and Wild Rice Pudding.
3x2 - Christmas Show
December 7, 2005
Roasted Chestnut Soup with Dumplings; Turkey with Oyster Dressing and Old-Fashioned Gravy; Opelousas Sweet Potatoes.
3x3 - Football Party
December 9, 2005
Pulled Pork BBQ Wrap; BBQ Sauce; Cabbage Salad; Fried Pickles with Spicy Dipping Sauce; Trent's Siracha-Spiked Chicken Wings with Blue Cheese and Celery Crudit√©.
3x4 - Aqua Culture
December 14, 2005
Pan-Crispy Striped Bass with Brown Butter; Lump Crab Meat and Shiitake-Watercress Salad; Linguica-Crusted Redfish with Portuguese Olive-Tomato Sauce.
3x5 - Country Ham Show
December 16, 2005
Country Ham with Redeye Gravy and Buttermilk Biscuits; Country Ham and Apple Slaw with Baby Swiss and Bourbon Mustard; Frozen Mint Julep.
3x6 - Duck
December 21, 2005
Classic Duck l'Orange; Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard.
3x7 - Cheesecake
December 23, 2005
Old Fashioned New York-Style Cheesecake with Berry Coulis; Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs.
3x8 - Rock Shrimp
December 28, 2005
Sauteed Rock Shrimp in Creole Cream Sauce in Puff Pastry Vol-au-Vent; Rock Shrimp and Mozzarella Strudel with Smokey Tomato-Butter Sauce.
3x9 - Lobster
December 30, 2005
New England-Style Lobster Dinner; Chilled Lobster Cocktail with White Truffle-Lemon Aioli; Mache and Tomato Confit.
3x10 - Papillote
January 4, 2006
Redfish in Foil with Cashew-Garlic Butter; Baby Spinach and Warm Potato Salad; Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots.
3x11 - Rice
January 6, 2006
Kicked-Up Jambalaya; Crawfish and Artichoke Risotto with Crispy Eggplant; Kicked-Up Fried Rice.
3x12 - Homemade Goat Cheese
January 11, 2006
Homemade Goat Cheese; Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with Prosciutto and Arugula Salad; Goat Cheese Turnovers with Tomato Coulis and Basil Puree.
3x13 - Coulibiac
January 13, 2006
Kicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc; Traditional Coulibiac.
3x14 - Saffron
January 18, 2006
Baked Halibut in Saffron Broth over Mashed Potatoes with Tomato and Black Olive Ragout; Classic Risotto Milanese.
3x15 - Vanilla
January 20, 2006
Vanilla and Bourbon-Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy; Arugula and Goat Cheese Salad with Vanilla Bean Oil.
3x16 - Cassoulet
January 25, 2006
Kicked-Up Creole Cassoulet.
3x17 - Pate a Choux
January 27, 2006
Gougeres; Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique.
3x18 - Black Bean Show
February 1, 2006
Pan-Seared Salmon with Black Bean Relish; Black Bean Cakes with Chunky Guacamole and Lime Crema.
3x19 - Gnocchi
February 3, 2006
Gnocchi with Garlic Cream Sauce and Balsamic Glazed Pearl Onions; Pumpkin Gnocchi with Brown Butter Sauce; Crisped Sage and Shaved Parmigiano-Reggiano.
3x20 - Sweetbreads
February 8, 2006
Sweetbreads Grenobloise; Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout.
3x21 - Barbecue
February 10, 2006
Chef Neal's Ribs with Orange Chipotle Glaze; Jamaican Jerk Chicken.
3x22 - Caviar
February 15, 2006
Smoked Sturgeon Napoleon with Caviar Cream; Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots.
3x23 - Chili Peppers
February 17, 2006
Grilled Chilli-Rubbed Rib Eyes; Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze; Blue Curapolitan.
3x24 - Chocolate
February 22, 2006
J.K.'s Chocolate Souffle with Chocolate Grand Marnier Sauce; Hawaiian Vintage Chocolate Pie; Hawaiian Vintage Chocolate Cashew Truffles.
3x25 - Citrus
February 24, 2006
Blood Orange, Radicchio and Black Olive Salad; Key Lime Custard Cakes; Salmon with Satsuma Butter Sauce and Chive Oil.
3x26 - Sushi
November 15, 2005
Mitsuko's Perfect Sushi Rice; Emeril's Inside-Out Spicy Tuna Roll; Chirashi Zushi.
3x27 - Easter
November 16, 2005
Portuguese Chicken, Lemon and Mint Soup; Yogurt-Marinated Grilled Leg of Lamb; Emeril's Portuguese Five-Egg Easter Bread.
3x28 - Foie Gras
November 18, 2005
Duck and Sweet Corn Pozole with Foie Gras; Alain's Cured Foie Gras.
3x29 - Fungi
November 23, 2005
Warm Porcini Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads.
3x30 - Grits
March 17, 2001
Cheesy Grits Soufflé; Spicy Shrimp and Andouille Sausage over Charleston-Style Grits.
3x31 - Lasagna
March 23, 2001
Lasagna Bolognese; Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.
3x32 - Oysters
March 28, 2001
Oysters Bienville; Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons; Oysters on the Half Shell with Hot Sauce Sorbet.
3x33 - Passover
March 30, 2001
Harriet's Charoset; Creole Farfel Kugel; Passover Brisket.
3x34 - Plantains
April 4, 2001
Sopa de Plantanos with Smoked Shrimp and Black Bean Salsa; Cuban Style Beef and Plantain Pie; Mojito Cocktail.
3x35 - Pot Au Feu
April 6, 2001
This boiled dinner is based on the classic French dish.
3x36 - Pumpkin
April 11, 2001
Savory Pumpkin and Oxtail Couscous; Chicken Braised in Pumpkin Seed Mole Verde.
3x37 - Quince
April 13, 2001
Pork Tenderloins with Quince Puree and Port Wine Glaze; Quince Paste with Assorted Spanish Cheeses and Port Wine.
3x38 - Ravioli
April 18, 2001
Goat Cheese and Vegetable Ravioli in Citrus-Tomato Broth with Fresh Herbs and Melted Leeks; Crispy Crabmeat Ravioli with Sweet Corn Maque Choux.
3x39 - Tartare
April 20, 2001
Steak Tartare; Tuna Tartare with Spicy Mayonnaise; Mizuna and Soy Wasabi Vinaigrette; Salmon Tartare with Oyster Mousse and Toast Points.
3x40 - Valentine's Show
April 25, 2001
Warm Chocolate Pudding Cakes; Tournedos with Bearnaise Sauce; Crispy Fried Oysters with Caviar Creme Fraiche.

Essence of Emeril: All seasons