| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lyonnaise |
Essnce07 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Mirlitons, boiled and |
|
|
peeled |
|
|
seeds removed cut into |
|
|
1/2" slices |
| 2 |
|
Onions, peeled halved |
|
|
cut into 1/2" slices |
| 2 |
T |
Olive oil |
| 1 |
pn |
Cayenne pepper |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taset |
| 2 |
T |
Butter |
|
|
=== GARNISH === |
|
|
Chopped fresh parsley |
|
|
Emeril's Essence, see * Note |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included
in this collection. Preheat the oven to 400 degrees. Line a baking
sheet with foil. In a saute pan, heat the olive oil. Saute the onion
slices until they caramelize and are golden, about 5 minutes. Remove
from the heat. Season with salt, pepper and cayenne. Season the
mirliton slices with salt, pepper and cayenne. Alternate layering the
mirlitons with the onions in a cascading effect in the center of the
foil. Place small dabs of the butter on top of the lyonnaise. Fold the
edges of the foil up like a tent and place in the oven. Roast the
lyonnaise for 8 to 10 minutes. Remove from the oven and, using a
spatula, place the lyonnaise on a platter. Garnish with parsley and
some Essence. This recipe yields 4 servings. Recipe Source: ESSENCE
OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show #
EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 11-15-1996 Recipe by: Emeril Lagasse
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