| 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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