Recipe courtesy of Emeril Lagasse
Print
Total:
8 hr 40 min
Prep:
8 hr 25 min
Cook:
15 min
Yield:
2 dozen skewers

Ingredients

  • 2 (8-ounce) skinless chicken breasts
  • 2 dozen wooden skewers, soaked in water
  • Essence, recipe follows
  • 2 (8-ounce) beef fillet
  • 2 cups dry roasted peanuts
  • 2 tablespoons chopped garlic
  • 1/2 cup sesame 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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 1/2 tablespoons paprika 
  • 2 tablespoons salt

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):

Combine all ingredients thoroughly.

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