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

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