Jerky, baby greens, roast corn dressing in tortilla baske

4 servings

Ingredients

Quantity Ingredient
1.00 onion; finely chopped
½ cup finely-chopped green onions
2.00 teaspoon fresh thyme
1.00 teaspoon salt
2.00 teaspoon sugar
1.00 teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1.00 fresh jalapeno; finely chopped
1.00 teaspoon freshly-ground black pepper
1.00 teaspoon emeril's essence; see * note
3.00 tablespoon soy sauce
2.00 tablespoon olive oil
1.00 tablespoon rice wine vinegar
1.00 pinch cayenne
1.00 pounds flank steak
4.00 roasted corn cobs; kernels removed
1 from the cob
¾ cup mayonnaise
¼ cup lemon juice
¼ cup buttermilk
2.00 teaspoon minced garlic
4.00 cup baby greens
4.00 flour tortillas
1.00 tablespoon chopped chives
1.00 cup grated monterey pepper jack cheese
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
2.00 tablespoon chopped parsley

Directions

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

Preheat the grill. In a food processor, puree the onions, green onions, thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper, Emeril's Essence, soy sauce, olive oil, vinegar and cayenne. Puree until smooth. Marinate the flank steak in the mixture for 1 hour. Place on the grill and grill for 3 to 4 minutes on each side for medium-rare. In a small mixing bowl, whisk the roasted corn, mayonnaise, lemon juice, buttermilk and garlic together. Season with salt and pepper. Fry the tortillas for 2 to 3 minutes, or until golden brown. Remove from the fryer and place on a paper-lined plate.

Season with Essence. Remove the meat from the grill and slice into 1 inch slices on the bias. To assemble, lightly toss the greens with the dressing, reserving some for garnish. Spoon the dressing on the rim and in the center of the plate. Place the tortilla basket in the center of the plate. Mound the greens in each basket. Lay the flank steak over the greens. Sprinkle with chives and cheese. Garnish with the peppers and parsley. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2341 broadcast 07-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-03-1997

Recipe by: Emeril Lagasse

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