Yield: 1 servings
|¾ pounds||boneless pork loin; cut into 1 pieces|
|1||emeril's essence; see * note|
|2.00 tablespoon||olive oil|
|1.00 cup||chopped onions|
|½ cup||chopped bell peppers|
|¼ cup||chopped celery|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 pounds||purple sweet potatoes; peeled, cubed|
|2.00 cup||veal stock|
|¼ cup||chopped green onions|
|1.00 cup||shredded sweet potato|
|2.00 tablespoon||chopped green onions|
|1.00 tablespoon||brunoise red peppers|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a mixing bowl, toss the pork pieces with Emeril's Essence. In a large saute pan, heat the olive oil. When the oil is hot, add the pork and brown evenly. Remove the pork from the pan and set aside. In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium-brown roux. Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth.
Bring the liquid up to a boil and reduce to a simmer. Cook for 40 to 45 minutes. Stir in the green onions and check seasonings. Make nests with shredded sweet potato and fry until crispy. Season with the Essence. Spoon the stew into a shallow bowl and garnish with sweet potato nests, green onions, and peppers. This recipe yields ?? recipes.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2434 broadcast 11-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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