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