Notes about Recipes in this book

• Emeril's Creole seasoning

  • anya_sf on April 04, 2025

    Easy to scale down. I ran out of garlic powder so increased the onion powder. I used fine sea salt so it was a little less salty than it would have been with table salt and thought it plenty salty. It had a nice kick without being incendiary.

• Corn flaps with chive cream and caviar

  • kbrooks on May 13, 2025

    The general consensus on this was awful. Way too salty and the spices completely overpowered the flaps. The chive cream was good, however. Not going to make again.

• Dr. E.'s get-well chicken vegetable soup

  • kbrooks on May 03, 2026

    Lots of ingredients and seasonings. End result just okay. Won't repeat.

• Tuesday's red bean soup

  • kbrooks on May 13, 2025

    We really like this soup. Substituted red bell peppers for the green. Added the meat from the ham hock to the soup rather than discard it. Very hearty soup.

• Portobello mushrooms, angel hair pasta, and fresh tomato sauce

  • kbrooks on May 03, 2026

    Lovely tasty vegetarian main. The fresh tomato sauce is perfect and is one of the recipes in this book that isn't overpowered by seasoning.

• Fresh tomato sauce

  • kbrooks on May 07, 2026

    Very nice.

• Duck and pumpkin risotto with spicy roasted pumpkin seeds and duck cracklings

  • sheri_iwd5y8 on January 19, 2026

    One of the best meals I've ever had

• Emeril's herb vinaigrette

  • kbrooks on May 07, 2026

    Not our favorite vinaigrette.

• Spinach and goat cheese with warm andouille dressing

  • kbrooks on May 13, 2025

    Excellent salad. The dressing is delicious. I reduced the oil to 1/2 cup and increased the vinegar to 4 tablespoons.

• Jicama orange salad

  • Bloominanglophile on October 06, 2013

    A refreshing salad to serve with spicy food.

• Greens with fried tortellini and prosciutto

  • kbrooks on May 13, 2025

    This is a frequent main dish salad at our house. It's been tweaked quite a bit over time. Reduced onions to 1/2 cup or use 1 large shallot. . Crisp fry the prosciutto and add it just before serving. Use a full cup of tomatoes. Be careful with the salt. Sometimes I make this with small raviolis instead of tortellini.

• Chicken andouille hash with poached eggs and sauce piquante

  • kbrooks on May 03, 2026

    The seasonings and sauce overpowered the chicken.

• Southwest cheese pie with pico de gallo

  • scparks on December 31, 2022

    page 147

• Pico di gallo

  • Bloominanglophile on October 06, 2013

    A simple Mexican accoutrement that has been "kicked up a notch" with Emeril's Southwest Seasoning. A simpler preparation would be just as good.

  • kbrooks on May 03, 2026

    We prefer a more traditional pico de gallo where the tomatoes and jalapeño dominate, not spices.

• Goat cheese quesadilla with guacamole and pico di gallo

  • Bloominanglophile on October 06, 2013

    This rating reflects my ambivalent feelings toward goat cheese. Like blue cheese, I prefer it in smaller amounts.

• Swordfish with Portuguese sauce

  • Berkeley_SM on May 17, 2026

    My first stab at swordfish and it’s a big win! Only change I made was to soak the steak first in buttermilk for about an hour (which I typically do with all fish filets). Paired it with cacio pepe — some fresh grated cheese made its way to the top of the fish, which wasn’t intentional (I know that’s a faux paux!). It was very delicious and surprisingly easy.

• Emeril's fish in a bag

  • kbrooks on May 13, 2025

    Disappointing. The seasonings and garlic overpower the fish.

• Sautéed scallops with saffron corn sauce

  • kbrooks on May 13, 2025

    We really like this. For once the seasonings don't overwhelm the scallops. I did reduce the salt in the sauce to 1/2 teaspoon.

• Saffron corn sauce

  • kbrooks on May 07, 2026

    Very nice on poached or sautéed fish.

• Steamed ginger shrimp dumplings with stir-fried sesame vegetables

  • cjannace on June 10, 2015

    Very tasty! We'll make these again, but the ginger taste was a bit too strong when reheating as leftovers. Will definitely need to reduce the amount of ginger used next time.

• Roast rosemary chicken and vegetables

  • kbrooks on May 13, 2025

    Made this with 1 4lb. chicken as 2-1/2lb. chickens are not readily available here. Made as written except for substituting 1 cup of white wine for 1 cup of the water. Very flavorful dish.

• Stuffed chicken legs in pastry with andouille cream

  • okcook on November 12, 2013

    This is delicious. However, there are a couple of problems with the recipe. First, he has you leave the skin on the chicken legs. We decided to take it off because under the pastry it would have been flabby and unappetizing. Second, there isn't enough pastry to wrap the chicken leg totally in pastry. He tells you to roll out a nine inch circle, cut in half but that only covered half of the leg. The legs weren't particularly large. We had only three legs so were able to reroll the dough and cover the legs totally. When baked the leg meat was so moist and the stuffing is excellent. The Andouille cream is also really nice. We'd make this again. Warning, it is very filling.

• Unstuffed pork chops with herbed shallot sauce

  • kbrooks on May 03, 2026

    No one liked this.

• Herbed shallot sauce

  • kbrooks on May 03, 2026

    Very nice sauce.

• Creamed garlic potatoes

  • kbrooks on May 13, 2025

    This has great flavor, but was really soupy. Would cut back on the amount of cream if making again.

• Candied butternut squash

  • kbrooks on February 04, 2026

    This was quick, easy and a nice side dish. I grated fresh nutmeg, rather than use ground nutmeg, as I think it tastes better. Used half a butternut squash for the 2 of us.

• Tasso maque choux

  • kbrooks on May 13, 2025

    Really tasty. Definitely make this with fresh corn from your farmers market.

• Stir-fried sesame vegetables

  • kbrooks on May 03, 2026

    Quick and easy.

• Braised red cabbage

  • kbrooks on May 07, 2026

    Mild. I have zingier cabbage recipes, so won't repeat.

• Apple pecan stuffing

  • kbrooks on May 13, 2025

    Delicious stuffing. Reduced the Creole seasoning to 1/2 teaspoon.

• Guacamole

  • Bloominanglophile on October 06, 2013

    This is good, but I prefer simpler preparations of guacamole where the other ingredients don't detract from the avocado.

• Rosemary flatbread

  • Bloominanglophile on October 06, 2013

    I gave this a 5 star rating back in 1995--will have to revisit this and see if it still holds!

• Buttermilk biscuits

  • okcook on August 02, 2013

    Delicious little biscuits. Two bite sized. This rosemary variation to accompany lamb sounds good too.

• Jalapeño corn muffins

  • okcook on August 02, 2013

    I made these with fresh corn. Excellent but be sure to butter the muffin tins well, even around the top as the batter rises and spreads on the top of the muffin tin.

• Banana cream pie with banana crust and caramel drizzles

  • adam_0c0isq on March 23, 2026

    Something not right. Too much crème and didn’t set

• Banana chocolate bread pudding with mint crème anglaise

  • carmike198 on October 07, 2011

    This decadent dessert makes people swoon. It is decadent. Serve slightly warm so the chocolate is gooey. Mash the bananas coarsely so that one gets a bite of banana as a surprise.