Best Emerils Piri Piri Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED CHICKEN PIRI PIRI



Grilled Chicken Piri Piri image

Provided by Danny Boome

Categories     main-dish

Time 2h

Yield 20 servings

Number Of Ingredients 10

5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish
1 head garlic cloves, peeled
4 red peppers, seeded and roughly chopped
10 chili peppers like Fresno or serrano
4 cups fresh parsley leaves
3 tablespoons paprika
1 cup red wine vinegar
2 cups olive oil
Salt and freshly ground black pepper
7 whole chickens, each cut into 6 pieces

Steps:

  • To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later.
  • Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
  • Preheat grill to medium-high heat.
  • Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.) Serve with lemon wedges and the reserved piri piri sauce.

PIRI PIRI-CARNE SPART



Piri Piri-Carne Spart image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 20

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.

PIRI PIRI SAUCE



Piri Piri Sauce image

This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT. *Cooking time includes storage/wait time in fridge.*

Provided by alligirl

Categories     Sauces

Time P7DT30m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
  • Add the garlic, remove from the heat, and let cool to room temperature.
  • Pour into a food processor or blender and pulse until smooth.
  • Strain through a fine-mesh strainer.
  • Refrigerate in an airtight container for 7 days before using.

Nutrition Facts : Calories 250.7, Fat 27.3, SaturatedFat 3.8, Sodium 196, Carbohydrate 2.3, Fiber 0.9, Sugar 0.2, Protein 0.5

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

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

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.

Related Topics