These oysters cook in no time -- as soon as they plump and sizzle around the edges, they're done. Serve with crusty French bread for soaking up all the garlicky, buttery goodness. From emerils.com
1 1/4 cups buttermilk 1/4 cup your favorite Louisiana hot sauce 1/4 cup Emeril's Original Essence or Creole Seasoning 1 1/2 pounds medium shrimp, peeled and deveined 1 1/2 cups masa … From emerils.com
1 tablespoon unsalted butter 1/2 tablespoon extra-virgin olive oil Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick Kosher salt and freshly ground pepper 1 small shallot, … From emerils.com
Emerilized (from Scratch) Green Bean Casserole This is gonna make you think twice about green bean casseroles! When you start with fresh green beans, mix them with a homemade … From emerils.com
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