New This Month

Veracruz Bass and Macadamia Trout, Part 1

Emeril Lagasse finishes grilled flank steak and serves it in soft tacos with roasted poblano chiles, charred onion, and Mexican crema. Then he is visited by guest chef Rick Bayless and they prepare trout with macadamia nuts and a Veracruz style bass.

More Less

Comments Add a comment