Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | EMU meat |
| \N \N | Meat tenderizer |
| ⅓ cup | Bread crumbs |
| 1 teaspoon | Garlic salt |
| ¼ teaspoon | Anise; ground |
| 1 teaspoon | Dill weed |
| ¼ teaspoon | Rosemary; ground |
| \N \N | Atlanta Burning Sauce |
While surfing the manufacture's listing at Fire Girl,() I came across this recipe.
Can anyone explain what an EMU is, and has anyone tried this "Atlanta Burning" Hot Sauce(s)?
Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour.
Cut meat into chunks ½ to ¾ inch bite size. Sprinkle with meat tenderizer and set aside.
Mix dry ingredients together in bowl. Prepare sauté' pan with olive oil ⅛ inch deep. When oil is hot (high flame), roll meat into dry ingredients then lightly sauté' in olive oil. Dip in Atlanta Burning Sauce to taste.
Posted to CHILE-HEADS DIGEST by m.smith@... on Mar 10, 1998