* Note: See the "Emerils 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, Emerils 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 10-03-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (837g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 569 (36%)|
|Amt Per Serving||% DV|
|Total Fat 63.2g||84 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 62.7mg||19 %|
|Sodium 2868mg||99 %|
|Potassium 1468.6mg||39 %|
|Total Carbohydrate 197.2g||58 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 183.2g|
|Protein 54.4g||78 %|
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Calories per serving: 1570
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