Emeril's churrasco skewers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cubed; (1-inch) stew beef |
| ½ | pounds | Cubed; (1-inch) stew lamb |
| ½ | pounds | Cubed; (1-inch) pork loin |
| ½ | pounds | Sausage; cut into 1-inch |
| ; pieces | ||
| ½ | pounds | Cubed; (1-inch) chicken |
| ; breast | ||
| 8 | Wooden; (soaked in water) or | |
| ; metal skewers | ||
| Kosher salt | ||
| 2 | cups | Water |
| ¼ | cup | Kosher salt |
| 2 | tablespoons | Chopped garlic |
| 2 | cups | Vinaigrette; recipe follows |
| 1 | Green bell pepper; small diced | |
| 1 | Red bell pepper; small diced | |
| 1 | Yellow bell pepper; small diced | |
| 1 | Red onion; small diced | |
| 1 | cup | Olive oil |
| ⅓ | cup | White vinegar |
| 1 | tablespoon | Chopped garlic |
| ¼ | cup | Chopped parsley |
| Salt | ||
| Sreshly ground pepper | ||
Directions
VINAIGRETTE
Place a piece of each different type of meat on each skewer. Season with salt. In a small mixing bowl, combine the water, salt and garlic. Place the skewers in a shallow bowl. Pour the marinade over the meat, cover and refrigerate for at least 2 hours or overnight. Remove and bring to room temperature. Preheat the grill. Remove the meat from the pan, reserving the marinade. Place the skewers on the grill and cook for 3 to 4 minutes on each side, basting often. Remove from the grill and cool for a couple of minutes before serving. Serve with Vinaigrette.
Yields: 6 servings
VINAIGRETTE:
Combine all ingredients in a mixing bowl. Mix well. Allow to sit for at least 1 hour before serving.
Yield: 3 cups
Converted by MC_Buster.
Per serving: 5311 Calories (kcal); 559g Total Fat; (92% calories from fat); 34g Protein; 65g Carbohydrate; 154mg Cholesterol; 24116mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 8½ Vegetable; 0 Fruit; 109 Fat; ½ Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC35 Converted by MM_Buster v2.0n.