Emerils Piri Piri Recipes

PIRI PIRI-CARNE SPART

Piri Piri-Carne Spart image

Provided by Emeril Lagasse

Time 4h35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups olive oil
4 fresh jalapeno peppers, finely chopped, stems and seeds
2 fresh poblano peppers, finely chopped, stems and seeds
1 tablespoon crushed red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon minced garlic
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnishing
1 tablespoon kosher salt
2 pounds sirloin beef, sliced into 1/2-inch slices
4 long Melissa's Sugar Cane Swizzle Stix
Essence, recipe follows
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

Steps:

Preheat the grill. In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. (Alternatively, allow the mixture to cool slightly then transfer to a blender and puree until smooth.) Stir in the cilantro and kosher salt. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Marinate the sliced beef in 1 cup of the piri piri for 3 to 4 hours, under refrigeration.
Remove the beef and make several slits in the beef about 1/4-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill. Cook for 2 to 3 minutes on each side. Place the remaining piri piri in a saucepan and bring up to a simmer. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Essence.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

EMERIL'S PIRI PIRI

Emeril's Piri Piri image

Straight from Emeril Lagasse. This spicy Portuguese sauce makes an excellent condiment for soups and other pasta dishes, It should be made a few days in advance to allow the flavors to blend. Can be used in seafood broth.

Provided by Timothy H.

Categories Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

3/4 cup olive oil
2 fresh jalapeno peppers, coarsely chopped
1 fresh poblano pepper, coarsely chopped
1 1/2 teaspoons fresh red peppers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons minced garlic

Steps:

Combine all ingredients except the garlic in a medium sauce pan over high heat. Cook stirring for four minutes. Add the garlic. Remove from heat and cool to room temperature. Pour into a food processor or blender and pulse until smooth. Refrigerate in an airtight container for seven days before using. Piri Piri sauce will keep for up to one month refrigerated in an airtight container. Bring to temperature before using.

Nutrition Facts : Calories 998.1, Fat 109.1, SaturatedFat 15, Sodium 783.1, Carbohydrate 8.3, Fiber 3.2, Sugar 0.8, Protein 1.9

PIRI PIRI SAUCE

Piri Piri Sauce image

Provided by Food Network

Categories condiment

Yield 3 cups

Number Of Ingredients 7

Ingredients

8 turns freshly ground pepper
1 tablespoon minced garlic
1 1/4 cups olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tablespoon crushed red pepper
1 teaspoon salt

Steps:

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

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