This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it bubbling from the oven, in a pinch this is a great one to make a day ahead that warms well in the microwave.
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.
Wild rice is a great alternative to white rice because of its nutty flavor and chewy texture. In this recipe, it is paired with fall flavors of apples, cranberries and sausage. It can easily be adapted to be vegetarian- just remove the sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey.
Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.
This is a great side dish with any main course. Buy the large pre-washed bags of greens to cut down on prep time. And if you want to use a smoked ham hock, put it in a pot, cover it with water and add a lid. Simmer it until tender, about 2 hours.