| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Atlanta |
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
EMU meat |
|
|
Meat tenderizer |
| 1/3 |
c |
Bread crumbs |
| 1 |
ts |
Garlic salt |
| 1/4 |
ts |
Anise; ground |
| 1 |
ts |
Dill weed |
| 1/4 |
ts |
Rosemary; ground |
|
|
Atlanta Burning Sauce |
INSTRUCTIONS
While surfing the manufacture's listing at Fire Girl,(http://firegirl.com)
I came across this recipe.
Can anyone explain what an EMU is, and has anyone tried this "Atlanta
Burning" Hot Sauce(s)?
Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour.
Cut meat into chunks 1/2 to 3/4 inch bite size. Sprinkle with meat
tenderizer and set aside.
Mix dry ingredients together in bowl. Prepare sauté' pan with olive oil 1/8
inch deep. When oil is hot (high flame), roll meat into dry ingredients
then lightly sauté' in olive oil. Dip in Atlanta Burning Sauce to taste.
Posted to CHILE-HEADS DIGEST by m.smith@mindspring.com on Mar 10, 1998
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