Essence of Emeril

Season 3

Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season.

Where to Watch Season 3

40 Episodes

  • Thanksgiving Show
    E1
    Thanksgiving ShowTurkey Roulade; Wild Mushroom Stuffing; Whiskey-Braised Apple Sauce; Corn and Wild Rice Pudding.
  • Christmas Show
    E2
    Christmas ShowRoasted Chestnut Soup with Dumplings; Turkey with Oyster Dressing and Old-Fashioned Gravy; Opelousas Sweet Potatoes.
  • Football Party
    E3
    Football PartyPulled 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.
  • Aqua Culture
    E4
    Aqua CulturePan-Crispy Striped Bass with Brown Butter; Lump Crab Meat and Shiitake-Watercress Salad; Linguica-Crusted Redfish with Portuguese Olive-Tomato Sauce.
  • Country Ham Show
    E5
    Country Ham ShowCountry Ham with Redeye Gravy and Buttermilk Biscuits; Country Ham and Apple Slaw with Baby Swiss and Bourbon Mustard; Frozen Mint Julep.
  • Duck
    E6
    DuckClassic Duck l'Orange; Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard.
  • Cheesecake
    E7
    CheesecakeOld Fashioned New York-Style Cheesecake with Berry Coulis; Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs.
  • Rock Shrimp
    E8
    Rock ShrimpSauteed Rock Shrimp in Creole Cream Sauce in Puff Pastry Vol-au-Vent; Rock Shrimp and Mozzarella Strudel with Smokey Tomato-Butter Sauce.
  • Lobster
    E9
    LobsterNew England-Style Lobster Dinner; Chilled Lobster Cocktail with White Truffle-Lemon Aioli; Mache and Tomato Confit.
  • Papillote
    E10
    PapilloteRedfish 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.
  • Rice
    E11
    RiceKicked-Up Jambalaya; Crawfish and Artichoke Risotto with Crispy Eggplant; Kicked-Up Fried Rice.
  • Homemade Goat Cheese
    E12
    Homemade Goat CheeseHomemade 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.
  • Coulibiac
    E13
    CoulibiacKicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc; Traditional Coulibiac.
  • Saffron
    E14
    SaffronBaked Halibut in Saffron Broth over Mashed Potatoes with Tomato and Black Olive Ragout; Classic Risotto Milanese.
  • Vanilla
    E15
    VanillaVanilla and Bourbon-Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy; Arugula and Goat Cheese Salad with Vanilla Bean Oil.
  • Cassoulet
    E16
    CassouletKicked-Up Creole Cassoulet.
  • Pate a Choux
    E17
    Pate a ChouxGougeres; Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique.
  • Black Bean Show
    E18
    Black Bean ShowPan-Seared Salmon with Black Bean Relish; Black Bean Cakes with Chunky Guacamole and Lime Crema.
  • Gnocchi
    E19
    GnocchiGnocchi with Garlic Cream Sauce and Balsamic Glazed Pearl Onions; Pumpkin Gnocchi with Brown Butter Sauce; Crisped Sage and Shaved Parmigiano-Reggiano.
  • Sweetbreads
    E20
    SweetbreadsSweetbreads Grenobloise; Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout.
  • Barbecue
    E21
    BarbecueChef Neal's Ribs with Orange Chipotle Glaze; Jamaican Jerk Chicken.
  • Caviar
    E22
    CaviarSmoked Sturgeon Napoleon with Caviar Cream; Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots.
  • Chili Peppers
    E23
    Chili PeppersGrilled Chilli-Rubbed Rib Eyes; Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze; Blue Curapolitan.
  • Chocolate
    E24
    ChocolateJ.K.'s Chocolate Souffle with Chocolate Grand Marnier Sauce; Hawaiian Vintage Chocolate Pie; Hawaiian Vintage Chocolate Cashew Truffles.
  • Citrus
    E25
    CitrusBlood Orange, Radicchio and Black Olive Salad; Key Lime Custard Cakes; Salmon with Satsuma Butter Sauce and Chive Oil.
  • Sushi
    E26
    SushiMitsuko's Perfect Sushi Rice; Emeril's Inside-Out Spicy Tuna Roll; Chirashi Zushi.
  • Easter
    E27
    EasterPortuguese Chicken, Lemon and Mint Soup; Yogurt-Marinated Grilled Leg of Lamb; Emeril's Portuguese Five-Egg Easter Bread.
  • Foie Gras
    E28
    Foie GrasDuck and Sweet Corn Pozole with Foie Gras; Alain's Cured Foie Gras.
  • Fungi
    E29
    FungiWarm Porcini Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads.
  • Grits
    E30
    GritsCheesy Grits Soufflé; Spicy Shrimp and Andouille Sausage over Charleston-Style Grits.
  • Lasagna
    E31
    LasagnaLasagna Bolognese; Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.
  • Oysters
    E32
    OystersOysters Bienville; Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons; Oysters on the Half Shell with Hot Sauce Sorbet.
  • Passover
    E33
    PassoverHarriet's Charoset; Creole Farfel Kugel; Passover Brisket.
  • Plantains
    E34
    PlantainsSopa de Plantanos with Smoked Shrimp and Black Bean Salsa; Cuban Style Beef and Plantain Pie; Mojito Cocktail.
  • Pot Au Feu
    E35
    Pot Au FeuThis boiled dinner is based on the classic French dish.
  • Pumpkin
    E36
    PumpkinSavory Pumpkin and Oxtail Couscous; Chicken Braised in Pumpkin Seed Mole Verde.
  • Quince
    E37
    QuincePork Tenderloins with Quince Puree and Port Wine Glaze; Quince Paste with Assorted Spanish Cheeses and Port Wine.
  • Ravioli
    E38
    RavioliGoat Cheese and Vegetable Ravioli in Citrus-Tomato Broth with Fresh Herbs and Melted Leeks; Crispy Crabmeat Ravioli with Sweet Corn Maque Choux.
  • Tartare
    E39
    TartareSteak Tartare; Tuna Tartare with Spicy Mayonnaise; Mizuna and Soy Wasabi Vinaigrette; Salmon Tartare with Oyster Mousse and Toast Points.
  • Valentine's Show
    E40
    Valentine's ShowWarm Chocolate Pudding Cakes; Tournedos with Bearnaise Sauce; Crispy Fried Oysters with Caviar Creme Fraiche.

 

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