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Cajun beef scoter and gilled corn salsa https://www.metro.ca/userfiles/image/recipes/macreuse-cajuns-salsa-mais-11605.jpg PT20M PT10M PT40M
-Preheat BBQ to 450F and place corn on the cob without shucking. Cook for about 5 minutes until the leaves blacken. Turn over and cook for another 5 minutes. Remove the leaves completely and continue cooking for about 2 to 3 minutes on each side until the corn kernels begin to blacken. Remove and set aside.-Let the beef scoter temper for about 30 minutes before starting to cook it. Cut the beef scoter into 2 pieces. Brush each side with olive oil and Mardi Gras spices.-Cook on the BBQ for about 3 to 4 minutes on each side, remove from heat and let rest for 10 minutes. Cut the lemons in 2 and grill them for 2 to 3 minutes.-Cut the beef scoter into thin strips of about 2 to 3 cm.-Shuck the corn into a bowl. Combine the grilled corn, cucumber, tomatoes, jalapeño pepper, French shallot, red bell pepper, juice of half a lemon, a drizzle of olive oil and a dash of Mardi Gras spice.-Serve the beef scoter with the corn salsa and sprinkle with parsley before serving.Source: Firebarns
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1 1/2 tasse (400 g) of beef scoter 1/4 cup (50 g) spice Mardi Gras Firebarns 2 corn 2 Roma tomatoes, diced 1 french shallot, finely chopped 1 jalapeño pepper, seeded and diced 1/2 English cucumber, diced 1/2 red bell pepper, diced 3 lemons 1 a bunch of curly parsley Olive oil Freshly ground pepper
Cajun beef scoter and gilled corn salsa

Cajun beef scoter and gilled corn salsa

Rate this recipe
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2
Main course
0:20
Preparation
0:10
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 tasse
    (400 g)
    of beef scoter
  • 1/4 cup
    (50 g)
    spice Mardi Gras Firebarns
  • 2
    corn
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    AVOCADOS

    AVOCADOS

    $2.99 ea. or /lb

    5 PK, PRODUCT OF MEXICO, 2.99 EA RADICCHIO OR TREVISO PRODUCT OF U.S.A., 2.99/lb, 6.59/kg GREEN FRENCH BEANS 400 g PRODUCT OF GUATEMALA, 2.99 EA SWEET CORN 4 PK PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 2.99 EA.


  • 2
    Roma tomatoes, diced
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    EGGPLANTS

    EGGPLANTS

    $1.79 /lb

    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.49 ea.

    284 g PRODUCT OF CANADA OR MEXICO


  • 1
    french shallot, finely chopped
  • 1
    jalapeño pepper, seeded and diced
  • 1/2
    English cucumber, diced
  • 1/2
    red bell pepper, diced
  • 3
    lemons
  • 1
    a bunch of curly parsley

  • Olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES



  • Freshly ground pepper
Imprimer ma sélection

Preparation

-Preheat BBQ to 450F and place corn on the cob without shucking. Cook for about 5 minutes until the leaves blacken. Turn over and cook for another 5 minutes. Remove the leaves completely and continue cooking for about 2 to 3 minutes on each side until the corn kernels begin to blacken. Remove and set aside.

-Let the beef scoter temper for about 30 minutes before starting to cook it. Cut the beef scoter into 2 pieces. Brush each side with olive oil and Mardi Gras spices.

-Cook on the BBQ for about 3 to 4 minutes on each side, remove from heat and let rest for 10 minutes. Cut the lemons in 2 and grill them for 2 to 3 minutes.

-Cut the beef scoter into thin strips of about 2 to 3 cm.

-Shuck the corn into a bowl. Combine the grilled corn, cucumber, tomatoes, jalapeño pepper, French shallot, red bell pepper, juice of half a lemon, a drizzle of olive oil and a dash of Mardi Gras spice.

-Serve the beef scoter with the corn salsa and sprinkle with parsley before serving.

Source: Firebarns

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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