| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads/, Dressings |
4 |
Servings |
INGREDIENTS
|
|
Oil; for frying |
| 1 |
lg |
Sweet potato; peeled, and sliced paper-thin into chips |
| 4 |
oz |
Raw bacon; diced |
| 1/2 |
lb |
Assorted exotic mushrooms; cleaned, sliced |
| 1 |
sm |
Red onion; julienned |
| 1/2 |
lb |
Haricots verts; blanched |
| 2 |
ts |
Vhopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the fryer. Place the sweet potato chips in the hot oil and fry
until golden brown, about 3 to 4 minutes, stirring occasionally to prevent
the chips from sticking together.
In a large heated saute pan, add the bacon and render until crispy, about 6
minutes, stirring occasionally to prevent burning. Add the mushrooms and
saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the
onions, beans and garlic and continue to saute for 2 minutes. Season the
mixture with salt and pepper.
Remove the chips from the oil and drain on a paper-lined plate. Season the
chips with salt and pepper. In a mixing bowl, toss the sweet potato chips
with the mushroom mixture.
This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1997
Recipe by: Emeril Lagasse
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