| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Emlive05 | 4 | servings | |
INGREDIENTS
| 1 1/2 | c | Olive oil |
| 4 | Fresh jalapeno peppers; finely chopped, | |
| Stems and seeds | ||
| 2 | Fresh poblano peppers; finely chopped, | |
| Stems and seeds | ||
| 1 | tb | Crushed red pepper |
| 1 | ts | Salt |
| 1 | ts | Freshly-ground black pepper |
| 1 | tb | Minced garlic |
| 1 | tb | Finely-chopped fresh cilantro |
| 1 | tb | Kosher salt |
| 2 | lb | Sirloin beef; sliced 1/2" slices |
| 4 | Long Melissa's Sugar Cane Swizzle Stix | |
| Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the grill. In a sauce pan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Marinate the sliced beef in the piri piri for 3 to 4 hours, under refrigeration. Remove the beef and make several slits in the beef about 1/4-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill. Cook for 2 to 3 minutes on each side, basting often with the piri piri. Place any remaining piri piri in a saucepan and bring up to a boil. Remove from the heat and serve with the beef. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Emeril's Essence. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) 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 05-18-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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