E1 - Thanksgiving Show

Aired: November 11, 2005

Turkey Roulade; Wild Mushroom Stuffing; Whiskey-Braised Apple Sauce; Corn and Wild Rice Pudding.

E2 - Christmas Show

Aired: December 07, 2005

Roasted Chestnut Soup with Dumplings; Turkey with Oyster Dressing and Old-Fashioned Gravy; Opelousas Sweet Potatoes.

E3 - Football Party

Aired: December 09, 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 Crudité.

E4 - Aqua Culture

Aired: 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.

E5 - Country Ham Show

Aired: 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.

E6 - Duck

Aired: December 21, 2005

Classic Duck l'Orange; Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard.

E7 - Cheesecake

Aired: December 23, 2005

Old Fashioned New York-Style Cheesecake with Berry Coulis; Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs.

E8 - Rock Shrimp

Aired: 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.

E9 - Lobster

Aired: December 30, 2005

New England-Style Lobster Dinner; Chilled Lobster Cocktail with White Truffle-Lemon Aioli; Mache and Tomato Confit.

E10 - Papillote

Aired: January 04, 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.

E11 - Rice

Aired: January 06, 2006

Kicked-Up Jambalaya; Crawfish and Artichoke Risotto with Crispy Eggplant; Kicked-Up Fried Rice.

E12 - Homemade Goat Cheese

Aired: 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.

E13 - Coulibiac

Aired: January 13, 2006

Kicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc; Traditional Coulibiac.

E14 - Saffron

Aired: January 18, 2006

Baked Halibut in Saffron Broth over Mashed Potatoes with Tomato and Black Olive Ragout; Classic Risotto Milanese.

E15 - Vanilla

Aired: 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.

E16 - Cassoulet

Aired: January 25, 2006

Kicked-Up Creole Cassoulet.

E17 - Pate a Choux

Aired: January 27, 2006

Gougeres; Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique.

E18 - Black Bean Show

Aired: February 01, 2006

Pan-Seared Salmon with Black Bean Relish; Black Bean Cakes with Chunky Guacamole and Lime Crema.

E19 - Gnocchi

Aired: February 03, 2006

Gnocchi with Garlic Cream Sauce and Balsamic Glazed Pearl Onions; Pumpkin Gnocchi with Brown Butter Sauce; Crisped Sage and Shaved Parmigiano-Reggiano.

E20 - Sweetbreads

Aired: February 08, 2006

Sweetbreads Grenobloise; Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout.

E21 - Barbecue

Aired: February 10, 2006

Chef Neal's Ribs with Orange Chipotle Glaze; Jamaican Jerk Chicken.

E22 - Caviar

Aired: February 15, 2006

Smoked Sturgeon Napoleon with Caviar Cream; Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots.

E23 - Chili Peppers

Aired: February 17, 2006

Grilled Chilli-Rubbed Rib Eyes; Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze; Blue Curapolitan.

E24 - Chocolate

Aired: February 22, 2006

J.K.'s Chocolate Souffle with Chocolate Grand Marnier Sauce; Hawaiian Vintage Chocolate Pie; Hawaiian Vintage Chocolate Cashew Truffles.

E25 - Citrus

Aired: February 24, 2006

Blood Orange, Radicchio and Black Olive Salad; Key Lime Custard Cakes; Salmon with Satsuma Butter Sauce and Chive Oil.

E26 - Sushi

Aired: November 15, 2005

Mitsuko's Perfect Sushi Rice; Emeril's Inside-Out Spicy Tuna Roll; Chirashi Zushi.

E27 - Easter

Aired: November 16, 2005

Portuguese Chicken, Lemon and Mint Soup; Yogurt-Marinated Grilled Leg of Lamb; Emeril's Portuguese Five-Egg Easter Bread.

E28 - Foie Gras

Aired: November 18, 2005

Duck and Sweet Corn Pozole with Foie Gras; Alain's Cured Foie Gras.

E29 - Fungi

Aired: November 23, 2005

Warm Porcini Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads.

E30 - Grits

Aired: March 17, 2001

Cheesy Grits Soufflé; Spicy Shrimp and Andouille Sausage over Charleston-Style Grits.

E31 - Lasagna

Aired: March 23, 2001

Lasagna Bolognese; Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.

E32 - Oysters

Aired: March 28, 2001

Oysters Bienville; Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons; Oysters on the Half Shell with Hot Sauce Sorbet.

E33 - Passover

Aired: March 30, 2001

Harriet's Charoset; Creole Farfel Kugel; Passover Brisket.

E34 - Plantains

Aired: April 04, 2001

Sopa de Plantanos with Smoked Shrimp and Black Bean Salsa; Cuban Style Beef and Plantain Pie; Mojito Cocktail.

E35 - Pot Au Feu

Aired: April 06, 2001

This boiled dinner is based on the classic French dish.

E36 - Pumpkin

Aired: April 11, 2001

Savory Pumpkin and Oxtail Couscous; Chicken Braised in Pumpkin Seed Mole Verde.

E37 - Quince

Aired: April 13, 2001

Pork Tenderloins with Quince Puree and Port Wine Glaze; Quince Paste with Assorted Spanish Cheeses and Port Wine.

E38 - Ravioli

Aired: 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.

E39 - Tartare

Aired: April 20, 2001

Steak Tartare; Tuna Tartare with Spicy Mayonnaise; Mizuna and Soy Wasabi Vinaigrette; Salmon Tartare with Oyster Mousse and Toast Points.

E40 - Valentine's Show

Aired: April 25, 2001

Warm Chocolate Pudding Cakes; Tournedos with Bearnaise Sauce; Crispy Fried Oysters with Caviar Creme Fraiche.