St. Joan's (of Arc - Patron Saint of New Orleans)
Yield about 40 Skewers
½ CUP TARRAGON VINEGAR
1 TSP WHITE PEPPER
4 SLICES FRESH GINGER
3 SPRIGS FRESH TARRAGON
4 SPRIGS FRESH THYME
4 SPRIGS FRESH GREEK OREGANO
1 TBSP EXTRA VIRGIN OLIVE OIL
1 TBSP SPANISH CAPERS
3 LBS FRESH BONELESS SKINLESS CHICKEN BREAST
1 MEDIUM RED ONION (Cut into wedges)
½ CUP SUNDRIED TOMATOES
1 LARGE RED BELL PEPPER (Cut into about 1 inch cubes)
40 ROSEMARY SPRIGS (all of the leaf removed, and just the branch
In a stainless steel bowl mix the marinade ingredients. Slice the chicken breast lengthwise only about a ¼ inch thick. Thoroughly coat the strips with the marinade.
Add the red onion wedges, sundried tomatoes, and bell pepper to the marinade. Allow the meat to marinade for at least 2 hours, but no more than 12 hours. Thread the meat on the rosemary branch skewer along with each of the other ingredients.
Refrigerate until ready for cooking. Grill on a BBQ pit or an indoor tabletop electric grill!
4 LBS TOP SIRLOIN BEEF (Trimmed of all fat and gristle, cut against the grain
and into strips)
2 CUPS BEEF MARINADE (See Recipe)
Substitute the chicken breast with top sirloin beef strips and our Aurora Caterings Beef Marinade. Skewer the beef as described above for the chicken breast. Grill as above.
Place the skewers in a large presentation tray (uncooked) and allow the guest to grill their own.
St. Joan (Joni to her friends, just kidding!) is the patron saint of New Orleans, tradition has it that she was burnt at the steak by her English captors for being a witch. When they torched her, her heart would not burn, hence the addition of the sundried tomatoes! How romantic!!!
These are great party snacks. They allow the chef to take a break while the guests cook their own food!
to Home Cookin' Page or
Return to the , Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: February 20, 2008.