| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Essnce13 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
White beans; soaked overnight, |
|
|
; and rinsed |
| 1 |
|
Bay leaf |
| 1 |
c |
Freshly-shucked corn kernels |
| 1 |
tb |
Chopped shallots |
|
|
Olive oil; for cooking |
| 1/2 |
c |
Small-diced cucumber |
| 2 |
tb |
Small-diced red bell pepper |
| 1 1/2 |
ts |
Chopped fresh thyme |
| 1 |
tb |
Champagne vinegar |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
INSTRUCTIONS
* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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