| 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
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