| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Main dishes, Tabasco |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh pearl onions |
| 1/3 |
c |
Olive oil |
| 2 |
T |
Balsamic vinegar |
| 1 |
T |
TABASCO pepper sauce |
| 1 |
T |
Dried basil leaves |
| 2 |
|
Cloves garlic, crushed |
| 1 |
t |
Salt |
| 1 |
lb |
Chicken breasts, skinless |
|
|
boneless |
| 1 |
lb |
Boneless beef sirloin |
| 2 |
|
Red peppers, cored seeded |
|
|
and cut into 3/4-inch |
|
|
pieces |
| 1 |
|
Green pepper, cored seeded |
|
|
and cut into 3/4-inch |
|
|
pieces |
| 1 |
|
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 <> Recipe by: Tabasco
www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on
Apr 8, 1998
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