White Bean and Corn Relish (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Ingredients:
1/2 pound white beans, soaked overnight and rinsed |
1 bay leaf |
1 cup freshly shucked corn |
1 tablespoon chopped shallots |
olive oil for cooking |
1/2 cup small diced cucumber |
2 tablespoons small diced red bell pepper |
1 1/2 teaspoons chopped fresh thyme |
1 tablespoon champagne vinegar |
2 tablespoons olive oil |
salt and pepper |
creole spice, recipe follows |
four oysters in the shell |
Directions:
1. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2. 2 1/2 tablespoons paprika
3. 2 tablespoons salt
4. 2 tablespoons garlic powder
5. 1 tablespoon black pepper
6. 1 tablespoon onion powder
7. 1 tablespoon cayenne pepper
8. 1 tablespoon dried oregano
9. 1 tablespoon dried thyme
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup
12. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
13. In a small sauce pan cook the beans until tender: drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with creole spice. Set aside to cool. In a small bowl combine the cooled beans, cooled corn and shallots, cucumbers, peppers, thyme, vinegar and oil. Season highly with creole spice.
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