Yield: 4 servings
|1½ cup||olive oil|
|4.00||fresh jalapeno peppers; finely chopped,|
|1||stems and seeds|
|2.00||fresh poblano peppers; finely chopped,|
|1||stems and seeds|
|1.00 tablespoon||crushed red pepper|
|1.00 teaspoon||freshly-ground black pepper|
|1.00 tablespoon||minced garlic|
|1.00 tablespoon||finely-chopped fresh cilantro|
|1.00 tablespoon||kosher salt|
|2.00 pounds||sirloin beef; sliced 1/2 slices|
|4.00||long melissa's sugar cane swizzle s; tix|
|1||emeril's essence; see * note|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the grill. In a sauce pan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Marinate the sliced beef in the piri piri for 3 to 4 hours, under refrigeration. Remove the beef and make several slits in the beef about ¼-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill.
Cook for 2 to 3 minutes on each side, basting often with the piri piri. Place any remaining piri piri in a saucepan and bring up to a boil. Remove from the heat and serve with the beef. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Emeril's Essence. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A31 broadcast 05-13-1997) 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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