Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | white beans; soaked overnight, |
1 \N | ; and rinsed |
1.00 \N | bay leaf |
1.00 cup | freshly-shucked corn kernels |
1.00 tablespoon | chopped shallots |
1 \N | olive oil; for cooking |
½ cup | small-diced cucumber |
2.00 tablespoon | small-diced red bell pepper |
1½ teaspoon | chopped fresh thyme |
1.00 tablespoon | champagne vinegar |
2.00 tablespoon | olive oil |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1 \N | bayou blast - {emeril's creole seas; oning}, see * |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
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 salt and pepper. 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 the Bayou Blast.
This recipe yields about 3 cups of relish.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000