| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 1/2 |
c |
Finely-chopped green onions |
| 2 |
ts |
Fresh thyme |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Fresh jalapeno; finely chopped |
| 1 |
ts |
Freshly-ground black pepper |
| 1 |
ts |
Emeril's Essence; see * Note |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Rice wine vinegar |
| 1 |
pn |
Cayenne |
| 1 |
lb |
Flank steak |
| 4 |
|
Roasted corn cobs; kernels removed |
|
|
From the cob |
| 3/4 |
c |
Mayonnaise |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Buttermilk |
| 2 |
ts |
Minced garlic |
| 4 |
c |
Baby greens |
| 4 |
|
Flour tortillas |
| 1 |
tb |
Chopped chives |
| 1 |
c |
Grated Monterey Pepper Jack cheese |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow peppers |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the grill. In a food processor, puree the onions, green onions,
thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper,
Emeril's Essence, soy sauce, olive oil, vinegar and cayenne. Puree until
smooth. Marinate the flank steak in the mixture for 1 hour. Place on the
grill and grill for 3 to 4 minutes on each side for medium-rare. In a small
mixing bowl, whisk the roasted corn, mayonnaise, lemon juice, buttermilk
and garlic together. Season with salt and pepper. Fry the tortillas for 2
to 3 minutes, or until golden brown. Remove from the fryer and place on a
paper-lined plate. Season with Essence. Remove the meat from the grill and
slice into 1 inch slices on the bias. To assemble, lightly toss the greens
with the dressing, reserving some for garnish. Spoon the dressing on the
rim and in the center of the plate. Place the tortilla basket in the center
of the plate. Mound the greens in each basket. Lay the flank steak over the
greens. Sprinkle with chives and cheese. Garnish with the peppers and
parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2341 broadcast 07-14-1997) 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
10-03-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”