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Oyster and Clam Ragout

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Oyster and Clam Ragout

Emeril plates a rabbit ragout with white cheddar grits. He then simmers a seafood ragout and serves it in a puff pastry box.

Related Videos 23 Videos

  • Matha Stewart introduces a show about grilling secrets with master chefs, and she and Chris Schlesinger grill oysters, clams, and shrimp.

    Grilled Oysters, Clams, and Shrimp
  • Emeril Lagasse makes fried clams and welcomes chef Tom Colicchio to assist in creating a 6 foot Oysters Rockefelle Po'boy.

    Fresh Fried Clams and Oysters
  • Emeril Lagasse and chef Jasper White grill clams and oysters and prepare three simple seafood dipping sauces.

    Grilled Clams and Oysters
  • Emeril Lagasse plates a variety of raw shellfish including clams, oysters and scallops and chef Jasper White plates grilled clams and oysters drizzled with garlic butter.

    Grilled Clams and Oysters, pt. 2
  • Chef Frank Stitt of Highland Bar and Grill makes a vegetable ragout, a perfect side dish to his pork shoulder and belly recipe.

    Vegetable Ragout (cond
  • Martha Stewart and Suvir Saran chop mushrooms to simmer with herbs and onions for a vegetable ragout dish.

    Simple Vegetable Ragout
  • Emeril Lagasse creates tasty Sardinian ravioli with meat ragout.

    Sardinian Ravioli with Meat Ragout
  • Emeril Lagasse prepares crawfish and white bean ragout.

    Crawfish and White Bean Ragout Recipe
  • Allie Lewis prepares flounder sauteed with grape tomatoes, purple onions in olive oil and white wine vinegar.

    Flounder with Tomato-Onion Ragout

  • Emma Feigenbaum whips up a broiled polenta with mushroom ragout, perfect for an impromptu dinner party.

    Broiled Polenta with Mushroom Ragout
  • Emeril Lagasse serves his duck stew with country bread, then makes a duck ragout with garlic, shallots, tomato, sliced duck, and reduced duck sauce.

    Duck Ragout with Cheesy Grits, Part 1
  • Emeril Lagasse adds butter to mount his duck ragout, and then serves it over cheesy grits.

    Duck Ragout with Cheesy Grits, Part 2
  • Emeril Lagasse celebrates Mother's Day with an escolar, morrels and asparagus dish accompanied by herb nage, then prepares a dessert batter. Part Three

    Mother's Day - Escolar with Asparagus Ragout
  • Emeril Lagasse browns small pieces of beef to make a ragout with andouille sausage and crayfish.

    Ragout with Andouille Sausage and Crayfish, Part 1
  • Emeril Lagasse finishes up his ragout by adding crayfish, green onions, and seasoning.

    Ragout with Andouille Sausage and Crayfish, Part 2
  • Emeril Lagasse prepares Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce, part 1. Next, he finishes Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with a Maderia Reduction, part 2.

    Venison with a Smoked Bacon and White Bean Ragout
  • Emeril Lagasse serves his sweet breads with letnil ragout and foie gras.

    Sweet Breads with Lentil Ragout and Foie Gras
  • Emeril Lagasse combines chorizo, fava beans, tomatoes and parsley to make ragout, then rubs creole mustard on catfish fillets to hold an herb coating. Part Four

    All About Herbs - Herb Ragout and Crusted Catfish
  • Emeril Lagasse serves herb crusted catfish on a bed of fava bean and chorizo ragout topped with tomato herb vinaigrette, then bakes a rosemary lemon pound cake. Part Five

    All About Herbs - Herb Crusted Catfish and Ragout
  • Emeril Lagasse prepares mushroom and lobster ragout using salt, pepper noodles, mushrooms, lobster, basil, celery, onions, carrots, oregano, thyme, parsley, tomato paste, beef stock, and olive oil.

    Mushroom and Lobster Ragout
  • Emeril Lagasse prepares beef and mushroom ragout using beef, mushrooms, olive oil, butter, rosemary, red onion, garlic, flour, white wine, beef stock, cheese, salt, pepper, and chives.

    Recipe for Beef and Mushroom Ragout
  • Emeril Lagasse celebrates the food of Tuscany as he continues to create a rustic duck ragout and puts a porterhouse steak on the grill for a Tuscan inspired steak dish.

    Duck Ragout with Pappardelle
  • Emeril simmers spiced rabbit chunks, vegetables and stock while the grits cook.

    Rabbit Ragout with White Cheddar Grits