1 8 cherry tomatoes
1 1 green pepper, -- cut into
Directions
: pieces
1 sm red onion, -- cut into 8
: pieces
3/4 lb boneless, skinless chicken
: breast, -- cut into 12
: pieces
1 lb andouille sausage link, --
: cut into 12 thick slices
: Salt and pepper
: Emeril's Creole Spice to
: taste (recipe included)
1/4 c olive oil
: For the creole mustard
: sauce:
3 TB creole mustard
1 1/2 c chicken stock
1/2 c heavy cream
2 TB butter
Preheat grill to medium high or preheat broiler. Brush oil and season
all the ingredients. Now Skewer them up on 4 metal skewers. For each
skewer use, 2 tomatoes, 2 pieces peppers, 2 pieces of onion, 3 pieces
of chicken, 3 pieces of andouille sausage. Now start the sauce. In a
saucepan place stock and mustard. Bring to a boil, reduce heat for 2
minutes or until reduced to 1/2 cup. While that is reducing, place
the skewers on the grill. Cook for about 5 minutes on one side and
then flip over and cook for about another 5 minutes or until chicken
is no longer pink inside. When the sauce is reduced to 1/2 cup, add
the cream. Bring to a boil, and reduce for another 2 minutes. Now
whisk in the butter. Season to taste with salt and pepper and remove
from the heat. Place kabobs on a serving platter and drizzle sauce on
top.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2210
Date: Thu, 31 Oct 1996 08:27:35
~0500
Servings: 4 servings
Andouille & Chicken Kabobs With Creole Must Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
It is quite feasible to prove the history of recipes back into history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs made use of a wide range of herbs and spices, including some familiar names like thyme, rue and parsley. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab countries, including coriander, parsley, and rosemary. These new culinary innovations led to a surge in recipe manuscripts, many of which are now in private libraries. During the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Andouille & Chicken Kabobs With Creole Must recipe.
