Martha Stewart Living Radio: The Radio Blog

Eating with Emeril - Lunch at NOLA and Dinner at Delmonico

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Miss Hay's Stuffed Chicken Wings are an awesome starter at NOLA.  It's a chicken wing filled with the contents of a Vietnamese spring roll.

1 Miss Hay's Stuffed Chicken Wings are an awesome starter at NOLA. It's a chicken wing filled with the contents of a Vietnamese spring roll.

Next we got a fried green tomato with Creole shrimp and arugula.

2 Next we got a fried green tomato with Creole shrimp and arugula.

This entree was created by NOCCA student Victoria Farmer, who is 16 years old.  Were you cooking Creole rabbit with roasted butternut squash and spicy corncakes at 16?  Wow!

3 This entree was created by NOCCA student Victoria Farmer, who is 16 years old. Were you cooking Creole rabbit with roasted butternut squash and spicy corncakes at 16? Wow!

Next came a fish course, a local species called Drum served with mushrooms and green beans.

4 Next came a fish course, a local species called Drum served with mushrooms and green beans.

We got to sample all NOLA's most popular desserts: banana pudding pie, chocolate peanut butter cake, almond cake, creme brulee, and sorbet.

5 We got to sample all NOLA's most popular desserts: banana pudding pie, chocolate peanut butter cake, almond cake, creme brulee, and sorbet.

For dinner (many hours later!), we headed to Emeril's Delmonico.

6 For dinner (many hours later!), we headed to Emeril's Delmonico.

The amuse bouche was a mini pizza puff.

7 The amuse bouche was a mini pizza puff.

Chef Spencer Minch sent out a tray of tasty house-made charcuterie that could've been dinner on its own.  Lomo, coppa, terrines, stuffed olives, mushrooms, eggplant...

8 Chef Spencer Minch sent out a tray of tasty house-made charcuterie that could've been dinner on its own. Lomo, coppa, terrines, stuffed olives, mushrooms, eggplant...

This plate of spicy seafood is called

9 This plate of spicy seafood is called "Octopus in Purgatory." It rocked.

Here are seared scallops on a bed of polenta.

10 Here are seared scallops on a bed of polenta.

And now, the steak - aged ribeye and sirloin - cooked perfectly rare, served with dirty rice and greens.

11 And now, the steak - aged ribeye and sirloin - cooked perfectly rare, served with dirty rice and greens.

This was a loin of barley-fed pig that disappeared from the table in mere minutes.

12 This was a loin of barley-fed pig that disappeared from the table in mere minutes.

By the time dessert arrived, we were so full that the house-made Limoncello won out over the puddings and pies.  (Ok, yes, I did have some banana pudding, and it was great.)

13 By the time dessert arrived, we were so full that the house-made Limoncello won out over the puddings and pies. (Ok, yes, I did have some banana pudding, and it was great.)

One of the best things about going to New Orleans to broadcast "Cooking with Emeril" live is getting to eat crazy feasts at Emeril's restaurants while we're there. In addition to the epic meal that was Carnivale du Vin, a group us of had lunch at NOLA and dinner at Delmonico. If these photos make you hungry, you can get the recipes for some of the dishes you see here.

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