| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Emlive01 |
24 |
servings |
INGREDIENTS
| 2 |
|
Boneless skinless chicken breasts; – (8 oz ea) |
| 2 |
|
Beef fillets -; (8 oz ea) |
| 2 |
c |
Dry roasted peanuts |
|
|
Emeril's Essence; see * Note |
| 2 |
tb |
Chopped garlic |
| 1/2 |
c |
Sesame oil |
| 1 |
c |
Vegetable oil |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Chopped cilantro |
| 2 |
sm |
Jalapeno peppers; stemmed, minced |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Dozen Wooden skewers; soaked in water |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Using a sharp knife, slice each chicken breast and fillet into 6 equal
strips, crosswise. Place a piece of plastic wrap over 6 chicken
strips. Using a meat mallet, lightly pound the chicken and beef out
thin. Season the pounded meat pieces with Emeril's Essence. In a food
processor, combine the peanuts, sesame oil, vegetable oil, soy sauce,
cilantro, and jalapenos. Puree the mixture until smooth. Season the
mixture with salt and pepper. Thread the chicken strips through the
wooden skewers. Thread the fillet through the wooden skewers. Place
the skewers in a large glass rectangular dish. Pour the marinade over
the skewers. Using a small pastry brush, coat each skewer completely.
Marinate the skewers overnight. Preheat the grill. Grill the skewers
in batches. Grill the skewers for 2 to 3 minutes on each side. Remove
the skewers from the grill and place on a large serving platter.
Garnish with a drizzle of sesame oil and chopped cilantro. Serve
warm. This recipe yields 2 dozen skewers.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B14 broadcast 02-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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