Lyonnaise Of Mirlitons Recipe - Cooking Index
Lyonnaise Of Mirlitons Recipe - Cooking Index
| 3 | Mirlitons - boiled and peeled, | |
| - seeds removed, cut into 1/2" slices | ||
| 2 | Onions - peeled, halved, (large) cut into 1/2" slices | |
| 2 tablespoons | 30ml | Olive oil |
| 1 | Cayenne pepper | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taset | ||
| 2 tablespoons | 30ml | Butter |
| Garnish | ||
| Chopped fresh parsley | ||
| Emeril's Essence - see * Note |
* 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.
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
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