Lyonnaise of mirlitons

Yield: 4 servings

Measure Ingredient
3.00 \N mirlitons; boiled and peeled, seeds
2.00 large onions; peeled, halved,
1 \N ; cut into 1/2 slices
2.00 tablespoon olive oil
1.00 pinch cayenne pepper
1 \N salt; to taste
1 \N freshly-ground black pepper; to taset
2.00 tablespoon butter
1 \N === garnish ===
1 \N chopped fresh parsley
1 \N 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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