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Quail Stuffed with Veal over Goat Cheese Grits, Part 3

Emeril Lagasse prepares Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce, part 2. Next, he finishes Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with a Maderia Reduction, part 3.

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