Chicken And Beef Satay

Recipe Ingredients

2		Boneless skinless chicken breasts - - (8 oz ea)
2		Beef fillets - (8 oz ea)
2 cups	474ml	Dry roasted peanuts
		Emeril's Essence - see * Note
2 tablespoons	30ml	Chopped garlic
1/2 cup	118ml	Sesame oil
1 cup	237ml	Vegetable oil
1/2 cup	118ml	Soy sauce
1/4 cup	4g / 0.1oz	Chopped cilantro
2 cups	186g / 6.6oz	Jalapeno peppers - stemmed, minced (small)
		Freshly-ground black pepper - to taste
2		Wooden skewers - soaked in water

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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.

This recipe yields 2 dozen skewers.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B14 broadcast 02-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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