White Bean and Corn Relish
- 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
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- 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.
white beans, bay leaf, freshly shucked corn, shallots, olive oil, cucumber, red bell pepper, thyme, champagne vinegar, olive oil, salt, spice, oysters
Taken from www.foodnetwork.com/recipes/emeril-lagasse/white-bean-and-corn-relish-recipe.html (may not work)