Recipe - Grilled Emu Fillet With Riberry Sauce

1 Navel orange
1 tablespoon White wine vinegar
3 tablespoon Olive oil
4 Belgian endives

With a vegetable peeler remove two 1 One fourth by 1/2inch strips zest from
orange and cut lengthwise into very thin strips. Squeeze enough juice from
orange to measure 2 tablespoons. In a bowl whisk together zest, orange
juice, vinegar, 2 tablespoons oil, and salt and pepper to taste until
combined well.

Preheat grill pan. Halve endives lengthwise, keeping halves from separating
into leaves, and brush all over with remaining 1 tablespoon oil. Season
endives with salt and pepper and grill, cut sides down, on a well seasoned
grill pan over moderately high heat. Serve endives drizzled with
vinaigrette.

Yield: 4 servings, as a side dish

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9058

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998