Emerils Green Beans Creole Recipes

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EMERIL'S GREEN BEANS CREOLE



Emeril's Green Beans Creole image

This is one of my adopted recipes. I love Green beans, especially when prepared with that Emeril flair!

Provided by TishT

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 slices bacon, chopped
1/4 cup ham, chopped
1 cup yellow onion, chopped
1/2 cup diced canned tomato, with their juice
3 cups water
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/4 lbs green beans, trimmed and cut in half

Steps:

  • Melt butter in a medium sauce pan over high heat.
  • Add bacon and ham and cook, stirring for 2 minutes.
  • Add onions and cook, stirring until soft, about 4 minutes.
  • Add tomatoes and their juice and cook, stirring for 4 minutes.
  • Add 2 cups of the water, salt, pepper and beans.
  • Reduce heat to medium and cook, stirring occasionally, until beans begin to soften, about 20 minutes.
  • Add remaining 1 cup water and cook until beans are very tender, about 10 minutes.

CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS



Creole Crusted Rib-Eye Steak with Dirty White Beans image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 28

1/4 cup chopped green onions
6 ounces bacon, chopped
2 cups chopped yellow onions
4 (18 to 20 ounces each) bone-in rib-eye steaks
Drizzle of olive oil
Salt
1/2 cup Creole mustard
Freshly ground black pepper
1 cup chopped celery
2 cups fine dried bread crumbs
1 cup fresh tomatoes, peeled, seeded and chopped
Essence, recipe follows
2 tablespoons chopped garlic
2 tablespoons olive oil
2 (4 to 6 ounce) ham hocks
1/2 pound duck confit, shredded, store bought or homemade
1 pound dry navy white beans
10 cups beef stock
6 ounces foie gras, cleaned and small diced
Fried parsnips
1 tablespoon dried thyme
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 leaf oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
  • In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
  • Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
  • To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EMERILIZED GREEN BEAN CASSEROLE



Emerilized Green Bean Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 32

2 teaspoons unsalted butter
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
2 cups grated fontina cheese
4 to 5 cups vegetable oil
2 large yellow onions, peeled and thinly sliced (about 1/16-inch thick)
Hot pepper sauce
2 1/4 cups Cream of Wild Mushroom Soup, recipe follows
2 tablespoons Essence, plus 2 teaspoons, recipe follows
2 cups all-purpose flour
6 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream
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

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.
  • In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.
  • In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
  • Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
  • Top casserole with fried onions and serve.
  • In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes. Off the heat, add the brandy. Return to heat and bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
  • Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
  • Combine all ingredients thoroughly.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

EMERIL'S GREEN BEAN SALAD



Emeril's Green Bean Salad image

Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 small garlic cloves, minced
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 1/2 pounds haricots verts or other thin green beans, trimmed
2 small red onions, quartered through root end (leaving root end attached)

Steps:

  • Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
  • Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
  • Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

CREOLE GREEN BEANS



Creole Green Beans image

Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together. -Sue Kuhn, Dublin, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen cut green beans
5 bacon strips, diced
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.

Nutrition Facts : Calories 110 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.

GREEN BEANS CREOLE



Green Beans Creole image

Categories     Bean     Steam

Number Of Ingredients 0

Steps:

  • Sauté a little minced garlic in a medium skillet until golden; add green beans and a little water; steam just until bright green. Drain the water and add 1 or 2 chopped tomatoes, plus fresh basil leaves and lemon juice to taste. Cover and cook until the tomatoes have softened and the green beans are done to your liking.

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