Yield: 4 Servings
|\N \N||Oil; for frying|
|1 large||Sweet potato; peeled, and sliced paper-thin into chips|
|4 ounces||Raw bacon; diced|
|½ pounds||Assorted exotic mushrooms; cleaned, sliced|
|1 small||Red onion; julienned|
|½ pounds||Haricots verts; blanched|
|2 teaspoons||Vhopped garlic|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse