Yield: 4 servings
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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