Lyonnaise of Mirlitons (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 mirlitons, boiled and peeled, seeds removed and cut into 1/2-inch slices |
2 large onions, peeled, halved, cut into 1/2-inch slices |
2 tablespoons olive oil |
2 tablespoons butter |
pinch of cayenne |
salt and pepper |
parsley |
essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Garnish:
2. Preheat the oven to 400 degrees. Line a baking sheet with foil. In a saute pan, heat the olive oil. Saute the onions until they caramelize and are golden, about 5 minutes. Remove from the heat. Season with salt, pepper and cayenne. Season the mirlitons 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 Essence.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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