Yield: 24 servings
|2.00||boneless skinless chicken breasts; - (8 oz ea)|
|2.00||beef fillets -; (8 oz ea)|
|2.00 cup||dry roasted peanuts|
|1||emeril's essence; see * note|
|2.00 tablespoon||chopped garlic|
|½ cup||sesame oil|
|1.00 cup||vegetable oil|
|½ cup||soy sauce|
|¼ cup||chopped cilantro|
|2.00 small||jalapeno peppers; stemmed, minced|
|1||freshly-ground black pepper; to taste|
|2.00||dozen wooden skewers; soaked in water|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Using a sharp knife, slice each chicken breast and fillet into 6 equal strips, crosswise. Place a piece of plastic wrap over 6 chicken strips. Using a meat mallet, lightly pound the chicken and beef out thin. Season the pounded meat pieces with Emeril's Essence. In a food processor, combine the peanuts, sesame oil, vegetable oil, soy sauce, cilantro, and jalapenos. Puree the mixture until smooth. Season the mixture with salt and pepper. Thread the chicken strips through the wooden skewers. Thread the fillet through the wooden skewers. Place the skewers in a large glass rectangular dish. Pour the marinade over the skewers. Using a small pastry brush, coat each skewer completely.
Marinate the skewers overnight. Preheat the grill. Grill the skewers in batches. Grill the skewers for 2 to 3 minutes on each side. Remove the skewers from the grill and place on a large serving platter.
Garnish with a drizzle of sesame oil and chopped cilantro. Serve warm. This recipe yields 2 dozen skewers.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B14 broadcast 02-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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