| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Gma5 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Piri Piri; in all |
| 3 |
c |
Jicama Orange Salad |
| 4 |
|
Skinned and boned chicken breast halves; (about 6 ounce each) |
| 4 |
ts |
Emeril's Southwest Seasoning; in all |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Paprika |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Salt |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Crushed red pepper |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Dried leaf oregano |
| 2 |
c |
Diced; peeled jicama |
|
|
; (1/2-inch dice) |
| 3 |
|
Peeled seedless oranges; cut into sections |
|
|
; (about 1 cup) |
| 2 |
tb |
Freshly squeezed orange juice |
| 1/4 |
c |
Finely chopped red onions |
| 3 |
tb |
Finely chopped red bell pepper |
| 3 |
tb |
Chopped fresh cilantro |
| 1/2 |
ts |
Salt |
| 3 |
|
Turns freshly ground black pepper |
| 1 1/3 |
c |
Olive oil |
| 4 |
|
Fresh jalapeno peppers; coarsely chopped, |
|
|
; stems seeds, and |
|
|
; all |
| 2 |
|
Fresh poblano peppers; coarsely chopped, |
|
|
; stems, seeds, and |
|
|
; all |
| 1 |
tb |
Crushed red pepper |
| 1 |
ts |
Salt |
| 8 |
|
Turns freshly ground black pepper |
| 1 |
tb |
Minced garlic |
INSTRUCTIONS
EMERIL'S SOUTHWEST SEASONING
JICAMA ORANGE SALAD
PIRI PIRI
I can't think of better eating on a warm summer evening than this light,
easy-to-make dish. The unusual, tangy heat of the Piri Piri--a
Portuguese/African rendition of the Creole or Cajun chili pepper
condiment--is offset by the cool, refreshing flavors of the salad.
Prepare the Piri Piri at least a week ahead. Prepare the Jicama Orange
Salad, and set aside. Sprinkle 1 teaspoon Southwest Seasoning on each
chicken breast, using your hands to coat both sides thoroughly. Heat 1
tablespoon of the Piri Piri in a large skillet over high heat. Add the
chicken and saute' until brown, for about 3 minutes on each side, then turn
again and cook for another 2 minutes, for a total of 8 minutes. Remove from
the heat, and remove the chicken with tongs. Heat the remaining 7
tablespoon Piri Piri in a small saucepan until hot and bubbling, for about
2 minutes. To serve, place 1 chicken breast on each of 4 plates and top
with 3/4 cup of the Jicama Orange Salad. Spoon 1 1/2 tablespoon of the
heated Piri Piri over all. Makes 4 main-course servings.
Emeril's Southwest Seasoning:
Combine all ingredients thoroughly and store in an airtight jar or
container. Makes about 1/2 cup.
Jicama Orange Salad:
Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh,
apple-like flavor and texture. It usually grows in tropical climates and
looks something like a turnip.
Combine all the ingredients in a bowl and toss until thoroughly blended.
This can be made a day ahead and stored in the refrigerator in a airtight
container make about 3 cups, about 4 salad servings.
PIRI PIRI:
Combine all of the ingredients except the garlic in a saucepan over high
heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the
heat, and allow to cool to room temperature. When the mixture is cool, pour
it into the bowl of a food processor and pulse 16 times. Pour the sauce
through a funnel into a clean wine or other bottle and cover with a piece
of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months
at room temperature. Makes about 3 cups.
From Emeril's New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
continued in part 2
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