Recipes

egg wash

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

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 layered parfait of pound cake, spiced pear coulis, pastry cream, and whipped cream, topped with toasted pecans — assembled in parfait glasses.

A Brazilian-inspired milk-and-fruit cocktail — ripe peaches blended with half-and-half and sugarcane alcohol, chilled overnight and garnished with fresh peach wedges.

A sticky, sweet Pennsylvania Dutch-style shoofly pie with a cane syrup and brown sugar filling, layered with a buttery crumb topping, baked in two pastry shells.