Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | oil; for frying |
| 1.00 large | sweet potato; peeled, and sliced |
| 1 \N | paper-thin into chips |
| 4.00 ounce | raw bacon; diced |
| ½ pounds | assorted exotic mushrooms; cleaned, sliced |
| 1.00 small | red onion; julienned |
| ½ pounds | haricots verts; blanched |
| 2.00 teaspoon | vhopped garlic |
| 1 \N | salt; to taste |
| 1 \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@... -or- MAD-SQUAD@...
11-20-1997
Recipe by: Emeril Lagasse
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