FRIED SWEET POTATOES
Provided by Emeril Lagasse
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.
- Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.
- Sprinkle with salt and Essence, to taste, and serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
EMERIL'S FAVORITE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 3h57m
Yield 2 quarts of potato salad, or about 8 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
- In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
EMERIL LAGASSE'S GRILLED SWEET POTATO SALAD
I got this recipe from the GMA site. This sweet potato salad is full of flavor because the sweetness is brought out by the grilling. If you are making Emeril's Orange, Cumin and Cilantro Roasted Pork Loin, serve this side dish with it.
Provided by landlocked 2
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a broiler or a grill pan to medium-high.
- Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes in a single layer on a baking sheet (or on the grill pan) and broil or grill until nicely caramelized, 2 to 3 minutes on each side. Adjust the oven to the bake setting and the temperature to 350 degrees F.
- Transfer the potatoes to a baking sheet (if they've been grilled), place the pan in the oven, and bake until the potatoes are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature.
- Arrange the sweet potato slices on a platter, and drizzle the remaining 1 /4 cup olive oil and the lime juice over them. Sprinkle with the cilantro and red onion, and serve.
Nutrition Facts : Calories 321, Fat 13.6, SaturatedFat 1.9, Sodium 707.2, Carbohydrate 47.4, Fiber 7, Sugar 10, Protein 3.7
MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
Provided by Emeril Lagasse
Categories appetizer
Time 2h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.
ROASTED SWEET POTATO SALAD
Provided by Emeril Lagasse
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and golden brown, about 40 minutes. Shake the pan halfway through cooking so the potatoes cook evenly.
- Place the onion on a large piece of aluminum foil. Drizzle the onion with olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, chop and set aside.
- In a small bowl, whisk together the lime juice and macadamia oil. Combine the potatoes and onions in a large bowl. Add the lime juice mixture and toss well. Season, to taste, with salt and pepper.
BACON POTATO SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Method:
- Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
- Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
- In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
- Plating/Assembly:
- Serve immediately, or refrigerate, covered, and serve slightly chilled.
MOLOKAI SWEET POTATO SALAD
Provided by Emeril Lagasse
Time 33m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water.
- When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl.
- In the bowl of a blender, combine the egg and lime juice. With the machine running on high speed, add the vegetable oil in a slow, steady stream. When all the oil has been added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and refrigerate for 1 hour to allow the flavors to marry.
GRILLED SWEET POTATO SALAD
Make and share this Grilled Sweet Potato Salad recipe from Food.com.
Provided by Helen Watson1
Categories Potato
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill (broiler) to a medium heat and brush the potato slices with the olive oil.
- Season and grill for 10 minutes on each side until tender.
- Arrange salad leaves, tomatoes and seeds on a platter.
- Make the dressing by pouring into a jug and whisking well.
- Drizzle over the salad leaves.
- Place the hot potato slices on the salad and serve.
Nutrition Facts : Calories 222.3, Fat 12.2, SaturatedFat 1.8, Sodium 65, Carbohydrate 26.4, Fiber 4, Sugar 7.3, Protein 3.2
GRILLED SWEET POTATO SALAD
Adapted from Vegetarian Times 2005 Grilled sweet potatoes require close attention - but the results are worth it. Slice them too thick, and they won't cook through; slice them too thin, and they will char quickly. Slice carefully and keep an eye on the grill.
Provided by VLizzle
Categories Yam/Sweet Potato
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare medium-low charcoal grill or preheat a gas grill.
- For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
- Whisk in oil until completely blended.
- Stir in cilantro, garlic and salt.
- To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
- Using a slotted spoon, transfer the potato slices to the grill.
- Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork - about 10-15 minutes.
- Return grilled potatoes to vinaigrette.
- Add red pepper, scallions, juice, salt and pepper; toss gently and serve.
Nutrition Facts : Calories 334.5, Fat 13.8, SaturatedFat 1.9, Sodium 128.2, Carbohydrate 50, Fiber 7.7, Sugar 11.9, Protein 4.2
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