SKEWERS - CHICKEN & RIB-EYE - Chicken and Beef Satay :]>

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Nb persons: 0
Yield: 2/3 cup
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Recipe Courtesy of Emeril Lagasse Serves: 2 dozen skewers Ingredients
2 (8-ounce)	skinless chicken breasts
2 (8-ounce)	beef fillet
2 cups	dry roasted peanuts
2 tablespoons	chopped garlic
1/2 cup	sesame oil *** use peanut oil
1 cup	vegetable oil
1/2 cup	soy sauce
1/4 cup	chopped cilantro
2 small	jalapenos, stemmed and minced
	Freshly ground black pepper
2 dozen wooden skewers, soaked in water Essence, recipe follows Directions 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 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. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons	paprika
2 tablespoons	salt
2 tablespoons	garlic powder
1 tablespoon	black pepper
1 tablespoon	onion powder
1 tablespoon	cayenne pepper
1 tablespoon	dried oregano
1 tablespoon	dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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