Emeril Live

Frozen guava margarita; cheesy duck tamales; roasted chayote soup with black bean relish; mojo roasted pork with sweet potato quesadilla; fried cinnamon ice cream.

Sangria; spicy duck empanadas; pina colada mojito; ceviche; watermelon margarita; roasted pork tacos.

Simple chicken noodle soup; shrimp and vegetable pad thai; Fall River chow mein; mustard cream spaetzle-topped ham steak; cherry almond noodle pudding.

Natchitoches meat pies; pan fried catfish with lemon and garlic; cornmeal-green onion hushpuppies; Vera's Georgia fried chicken; apple fritters with Steen's cane syrup.

Smothered pork chops and cabbage; pan roasted salmon with lentils; penne a la vodka casserole; E.J.'s first ice cream sandwich.

Hilda's Portuguese stewed chicken; smoked turkey and sweet potato hash; apricot glazed cornish game hens; pistachio duxelles stuffed duck roulade.

Tropical Sunrise; champagne poached lobster salad with champagne vinaigrette; seared scallops with champagne butter sauce; champagne fruit soup with madeleines.

Emeril shares some delicious recipes for a meal that doesn't break the budget.

Emeril and special guest Chef Martin Yan kick up some Asian-inspired recipes.

Boiled shrimp with three sauces; shrimp etouffee; popcorn shrimp; shrimp toast with wasabi sauce; shrimp scampi.

Oysters bienville; crabmeat-stuffed lobster for two; hasselback potatoes; lemon-butter green beans with pine nuts; lemon scented creme brulee for two; citrus hot chocolate.

Chicken-apple-fennel breakfast sausage; homemade Italian sausage; Italian sausage and tomato soup; spicy sausage and cheese bread; bratwurst and beer stew.

Sangria blanco; prawns in chili garlic sauce; lamb meatballs in almond sauce; Spanish salt cod fritters with spicy tomato sauce; tortilla espanola with aioli; green olive paste on crostini.

Old fashioned French sausage with lentils; poached eggs salad with red wine vinaigrette; bouillabaisse with rouille; J.K.'s chocolate souffles.

Littleneck clams on the half shell with champagne caviar mignonette; cherrystone clams and pork in a saffron wine broth; Emeril's memory stovetop clam boil; Hilda's stuffies; grilled razor clams with meyer lemon and three herb vinaigrette.

Chicken and mushroom sherry sauce in pastry; fried chanterelle salad with creamy dressing; black trumpet and truffle risotto; dried porcini crusted salmon with tomato cream sauce; roasted abalone mushrooms with crabmeat salad.

Risotto cakes with smoked tomato cream sauce; pot roast pastitsio; individual chicken pot pies; roasted vegetable frittata.

Emeril raids the Food Network kitchen and whips up some surprise dishes.

Duck confit; fried duck confit; duck rillette with crostini; mushroom confit with pasta rags and truffle oil; barbecued beef brisket sandwiches.

Coconut lobster soup; guava glazed pork loin with calypso rice; Trinidad curried goat stew with roti; mirliton fritters with coconut rum sauce.

Herbed pan roast of salmon with warm greens and herb vinaigrette; focaccia with savory and olives; tarragon chicken salad; cilantro-avocado potato salad; mint julep sorbet.

Crabmeat and brie fondue; oyster rockefeller fondue; Asian fondue with sesame-soy dipping sauce; Mexican chocolate fondue with cinnamon fritters.

Martina McBride joins Emeril as he shows how to make the perfect Southern fixings for your next dinner party, and as a treat performs some country music to put everyone in the right frame of mind.Menu: • Smothered Andouille Sausage and Shrimp Over Cheesy Grits • Traditional Southern Biscuits • Braised Kale • Best Ever Coconut Cream Pie

Emeril invites his friend and part of the Food Network Kitchen staff Sal Passalacqua into his own kitchen for a friendly battle between Northern and Southern Italian cuisines. But first, the Emeril Live crew takes a quick trip to New Jersey to visit Sal's restaurants in the Berkeley Heights neighborhood. Menu: • Parsley & Garlic Stuffed Shrimp (Emeril) • Carpaccio di Tonno (Sal) • Butternut Squash Ravioli (Emeril) • Pasta con Pesto Siciliano (Sal) • Osso Buco (Emeril) • Falsomagro (Sal)