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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
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    CUT FROM CANADA AAA GRADE 11.00/kg


    PLATINUM GRILL ANGUS TENDERIZED HIP STEAK VALUE PACK

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    CUT FROM CANADA AAA GRADE 15.41/kg


  • 1/4 cup
    (50 g)
    spice Mardi Gras Firebarns
  • 2
    corn
  • 2
    Roma tomatoes, diced
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    COCKTAIL OR CAMPARI TOMATOES

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    1 lb PRODUCT OF CANADA OR MEXICO


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg


  • 1
    french shallot, finely chopped
  • 1
    jalapeño pepper, seeded and diced
  • 1/2
    English cucumber, diced
  • 1/2
    red bell pepper, diced
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  • 3
    lemons
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    BLUEBERRIES

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    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1
    a bunch of curly parsley

  • Olive oil
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    750 ml - 1 L 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

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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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