| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Cubed; (1-inch) stew beef |
| 1/2 |
lb |
Cubed; (1-inch) stew lamb |
| 1/2 |
lb |
Cubed; (1-inch) pork loin |
| 1/2 |
lb |
Sausage; cut into 1-inch |
|
|
; pieces |
| 1/2 |
lb |
Cubed; (1-inch) chicken |
|
|
; breast |
| 8 |
|
Wooden; (soaked in water) or |
|
|
; metal skewers |
|
|
Kosher salt |
| 2 |
c |
Water |
| 1/4 |
c |
Kosher salt |
| 2 |
tb |
Chopped garlic |
| 2 |
c |
Vinaigrette; recipe follows |
| 1 |
|
Green bell pepper; small diced |
| 1 |
|
Red bell pepper; small diced |
| 1 |
|
Yellow bell pepper; small diced |
| 1 |
|
Red onion; small diced |
| 1 |
c |
Olive oil |
| 1/3 |
c |
White vinegar |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Chopped parsley |
|
|
Salt |
|
|
Sreshly ground pepper |
INSTRUCTIONS
VINAIGRETTE
Place a piece of each different type of meat on each skewer. Season with
salt. In a small mixing bowl, combine the water, salt and garlic. Place the
skewers in a shallow bowl. Pour the marinade over the meat, cover and
refrigerate for at least 2 hours or overnight. Remove and bring to room
temperature. Preheat the grill. Remove the meat from the pan, reserving the
marinade. Place the skewers on the grill and cook for 3 to 4 minutes on
each side, basting often. Remove from the grill and cool for a couple of
minutes before serving. Serve with Vinaigrette.
Yields: 6 servings
VINAIGRETTE:
Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at
least 1 hour before serving.
Yield: 3 cups
Converted by MC_Buster.
Per serving: 5311 Calories (kcal); 559g Total Fat; (92% calories from fat);
34g Protein; 65g Carbohydrate; 154mg Cholesterol; 24116mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 8 1/2 Vegetable; 0 Fruit;
109 Fat; 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC35
Converted by MM_Buster v2.0n.
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