Overview
Emeril shows how to add flavor to add flavor to a meal by cooking with spirits. Long Island Iced Tea; Roasted Corn Salsa with Tequila Lime Dressing; Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce; Steamed Mussels in a Cagnac Cream Sauce; Bourbon Nut Cake Recipes in This Episode * Long Island Iced Tea * Roasted Corn Salsa with Tequila-Lime Dressing * Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce * Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce * Bourbon Nut Cake
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9 - 1Gadgets October 03, 2005 -
9 - 2One Hot Tomato October 03, 2005
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9 - 3Emeril's Delmonico October 05, 2005
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9 - 4Delicious Duck October 09, 2005
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9 - 5Hen House October 10, 2005
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9 - 7Deep Fried Southern May 29, 2005
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9 - 10Southwestern Flavors June 06, 2005
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9 - 12Asian Inspiration June 13, 2005
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9 - 14Shrimps June 20, 2005
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9 - 17Emeril's Sausage Night June 27, 2005
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9 - 20Food Network Kitchen Raid July 17, 2005
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9 - 22Mushroom Show July 11, 2005
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9 - 30Fish Market Challenge July 31, 2005
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9 - 37New World Cuisine August 17, 2005
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9 - 40Emeril Cooks Kids Favorites August 27, 2005
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9 - 45Dueling Comfort Foods January 01, 1970
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9 - 54Emeril's Ragin' Cajun January 01, 1970
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9 - 82Cookin' With Spirits January 01, 1970