| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Main dishes, Tabasco | 1 | Servings |
INGREDIENTS
| 1 | c | Fresh pearl onions |
| 1/3 | c | Olive oil |
| 2 | tb | Balsamic vinegar |
| 1 | tb | TABASCO pepper sauce |
| 1 | tb | Dried basil leaves |
| 2 | lg | Cloves garlic; crushed |
| 1 | ts | Salt |
| 1 | lb | Chicken breasts; skinless, boneless |
| 1 | lb | Boneless beef sirloin |
| 2 | lg | Red peppers; cored, seeded, and cut into 3/4-inch pieces |
| 1 | lg | Green pepper; cored, seeded and cut into 3/4-inch pieces |
| 1 | lg | Zucchini; cut into 3/4 inch pieces |
INSTRUCTIONS
Soak 3 dozen 4-inch-long wooden skewers in water overnight. In 1-quart saucepan over high heat, bring pearl onions and enough water to cover them to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions are tender. Drain. When cool enough to handle, peel away outer layer of skin. In medium bowl, combine TABASCO sauce, balsamic vinegar, basil, garlic and salt. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks and place in one bowl with TABASCO sauce mixture, tossing well to coat. In remaining bowl of TABASCO sauce mixture, toss cooked pearl onions, red and green peppers and zucchini. Let stand at least 30 minutes, tossing occasionally. Preheat broiler. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion and zucchini onto each wooden pick. Broil 4 to 6 minutes, turning occasionally. Makes 3 dozen hors d'oeuvres. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 8, 1998
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