Yield: 1 servings
|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|
|\N \N||; pieces|
|½ pounds||Cubed; (1-inch) chicken|
|\N \N||; breast|
|8 \N||Wooden; (soaked in water) or|
|\N \N||; metal skewers|
|\N \N||Kosher salt|
|¼ cup||Kosher salt|
|2 tablespoons||Chopped garlic|
|2 cups||Vinaigrette; recipe follows|
|1 \N||Green bell pepper; small diced|
|1 \N||Red bell pepper; small diced|
|1 \N||Yellow bell pepper; small diced|
|1 \N||Red onion; small diced|
|1 cup||Olive oil|
|⅓ cup||White vinegar|
|1 tablespoon||Chopped garlic|
|¼ cup||Chopped parsley|
|\N \N||Sreshly ground pepper|
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
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.