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Ancho chili veal skewers with jicama-chayote slaw

Chef's Skillet

Satisfy summer barbecue cravings with Chef Sean Magee’s tender ancho chili marinated veal skewers. Prepped in advance and easy to cook, this savory, seasoned skirt steak recipe kicks things up a notch with added spice. Paired with a crisp jicama-chayote slaw, this combo keeps it cool and simple yet skillful enough to please even the most refined palates. (Serves 4)

For the skewers

3 lbs. veal skirt steak (beef skirt can be substituted)
48 cherry tomatoes
48 crimini mushrooms
16 10-inch wood skewers (soaked in water for 12 hours)

For the marinade

1 lb. ancho chiles
3 shallots
6 garlic cloves
1 cup olive oil
1 tablespoon salt

For the slaw

1 large jicama
2 chayotes
2 yellow peppers
3 carrots
1 medium red onion
1 cup mayonnaise
1/2 cup rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt

First, remove the stems from the ancho chiles and discard. Chop up the chiles (rough chop), shallots and peeled garlic cloves and put into a blender cup. Pour in the olive oil and salt, cover and blend on high speed until the ingredients become a rough paste (approximately 90 seconds). Remove and reserve.

Cut the skirt steak into 1 ounce pieces (roughly 1-1/2 inch long) and mix with the marinade. Wash the tomatoes in cold water, brush off the mushrooms as needed. Begin making the skewers by alternating a tomato, piece of veal and a crimini mushroom on each skewer. Each one should end up with three tomatoes, three mushrooms and three pieces of veal. Repeat this process until you have 16 skewers completed. Place skewers into a container with a lid and into the refrigerator.

While the skewers continue to marinate, prepare the slaw as follows:

Peel the carrots and jicama, remove the stems and seeds from the peppers. Julienne the peppers, jicama, red onion and carrots. Place into a large mixing bowl and add the mayonnaise, Dijon, vinegar and salt. Gently toss the ingredients until the slaw is mixed well. Cover and refrigerate.

Fire up the barbecue; clean the grill and let it get really hot. Place the skewers on the grill and cook to your desired degree of doneness. While the skewers are cooking, garnish four plates with the slaw and cross the skewers over the top of the slaw before serving.

Executive Chef
Proper Gastropub
795 J Street
San Diego, CA 92101

Short URL: http://lgbtweekly.com/?p=9776

Posted by on Jun 2, 2011. Filed under Chef's Skillet. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Ancho chili veal skewers with jicama-chayote slaw”

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