Get the latest Emeril recipes from Group Recipes. http://www.grouprecipes.com/tag/emeril Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast) http://www.grouprecipes.com/104143/emerils-essence-creole-seasoning.html Recipe courtesy Emeril Lagasse, 2002 http://www.grouprecipes.com/85207/garlic-studded-pot-roast.html These are delicious on the grill. I came up with this on a camping trip and since can't stop making it. Goes great with steak, seafood, hamburgers and hotdogs. Great leftover and served with eggs! http://www.grouprecipes.com/58291/foil-wrapped-bbq-potatoes.html Great black bean salsa recipe from Emeril Live. He calls for dried black beans cooked in slated water and cooled, but, you could use canned that have been drained and rinsed. http://www.grouprecipes.com/54519/emerils-fresh-tomato-and-black-bean-salsa.html From chef Emeril Lagasse, a spicy, kicked up potato salad! I don't use as much hot sauce in the recipe http://www.grouprecipes.com/53610/flos-potato-salad-from-chef-emeril.html This recipe comes from Emeril Lagasse and these onion rings are delicious, light, tender with just the right amount of crispness. Have everything ready to go because once you start making them, its a fast process from start to finish. To keep them warm and crispy between batches, I let the finished onion rings sit in a single layer on folded out paper bags on a sheet pan. Then place pan in a 250 F pre-heated oven until you finish them all. Be sure to hit them with some salt when they come out of the oil. NOTE: I use cold Guinness, as Guinness wants to foam up out of the bottle at room temp - so be prepared to catch it, if you go that route. Also, if the batter tightens up on you during the frying process, you can add a little more Guinness to loosen it up. I've made these numerous times and they are always a hit. Enjoy! http://www.grouprecipes.com/34214/guinness-battered-onion-rings.html Emeril!Emeril! Emeril! What a show he had on to night and this is just one of the recipes. I wish I had smellavision like he says! http://www.grouprecipes.com/25168/40-cloves-of-garlic-luscious-legs.html From Emeril. http://www.grouprecipes.com/23143/caramelized-onion-and-parmesan-cheese-soup.html I usually make a half-batch. The kids love it. This has become a family favorite. I got this recipe from FoodNetwork.com, originally by Emeril Lagasse. http://www.grouprecipes.com/18915/emerils-delicious-smothered-pork-chops.html