| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lyonnaise |
Essnce07 |
4 |
servings |
INGREDIENTS
| 3 |
|
Mirlitons; boiled and peeled, seeds removed; cut into 1/2" slices |
| 2 |
lg |
Onions; peeled, halved, |
|
|
; cut into 1/2" slices |
| 2 |
tb |
Olive oil |
| 1 |
pn |
Cayenne pepper |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taset |
| 2 |
tb |
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
Converted by MM_Buster v2.0l.
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