Recipes

A refreshing Champagne Bellini made with a homemade frozen peach-sugar syrup thinned to a juice and poured into Champagne flutes.

Emeril's signature Bloody Mary mix — fresh horseradish, garlic, lemon, and tomato juice blended smooth with Worcestershire and Crystal hot sauce, chilled 6 hours.

A robust beef and white bean chili served over crispy sliced potatoes and finished with crumbled Maytag blue cheese.

Emeril's signature spiked coffee — a cocoa-rimmed old-fashioned glass filled with Kahlua, Amaretto, hot coffee, and sweetened whipped cream.

emeril's essence; see * note

Emeril's legendary from-scratch Worcestershire sauce — anchovy fillets, jalapenos, fresh horseradish, and dark cane syrup simmered 6 hours into a complex, deep condiment.

A rich egg noodle kugel with cottage cheese, sour cream, and vanilla custard, topped with a crunchy brown sugar-pecan-cinnamon streusel.

A showy dessert cocktail — clusters of white-chocolate-dipped grapes served over shaved ice with Absolut Kurrent Vodka and a splash of Chambord.

Rich and buttery Emeril-style mashed potatoes - slightly lumpy for texture, finished with heavy cream and white pepper.

A slow-simmered Bolognese-style meat sauce using equal parts ground beef, veal, and pork with tomatoes, herbs, and Parmigiano-Reggiano — yields 1.5 to 2 quarts.

A classic Southern mint julep with muddled spearmint, simple syrup, crushed ice, bourbon, and a touch of Grand Marnier.

A rich, nutty mole sauce made from roasted poblanos, pumpkin seeds, pistachios, pine nuts, tamarind, and cane syrup — yields 2 to 2.5 cups.

Fresh mussels steamed in white wine with a Pernod-scented broth, julienned vegetables, cream, and herbs, served with crusty bread.