Season 4, Episode 3

It's So Miami

Emeril Lagasse is checking out some heavy-hitting restaurants in exciting Miami, starting with The Forge in Miami Beach. At this iconic restaurant that attracts A-list diners, Emeril and Executive Chef Christopher Lee sample signature dishes including Jamaican bacon and Alaskan king crab Oscar with forge rub. Next is Joe's Stone Crab, a century-old family run restaurant, where Executive Chef Andre Beinvenu prepares stone crabs with hash brown, seafood cioppino and other best-selling dishes for Emeril to try. His final stop is at Sugarcane in the design district. Executive Chef Timon Balloo shows Emeril some of the restaurant's "shared experience" dishes including scallop crudo with apple and black truffle, Korean Galbi beef short ribs, and bone marrow with veal cheek marmalade. To end his day in Miami, Emeril prepares Jerk Spiced Pork Tenderloin with Stewed Black Beans and Caramelized Sweet Potatoes.
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Recipes From This Episode

Center-Cut Filet Mignon, Alaskan King Crab "Oscar" and Mac and Cheese Pot Pie

Jerk-Spiced Pork Tenderloin with Black Beans and Caramelized Sweet Potatoes

Grilled Korean Beef Short Ribs with Cucumber Salad

Joe's Famous Key Lime Pie

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