| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Heads of garlic, chopped |
| 1/4 |
c |
Crushed black peppercorns |
| 1 |
T |
Course, or kosher salt |
| 1/3 |
c |
Dry white wine |
| 1/3 |
c |
Virgin olive oil |
| 1 |
|
Bunch cilantro, stemmed and |
|
|
choped |
INSTRUCTIONS
Here's a couple suckling pig reciepes from On The Grill magazine june
issue: by: Anya von Bremzen Combine all ingredients in food
processor. Process by pulsing, until a medium-course paste. Spread
half the marinade over pig. Rub remaining marinade in cavity. Marinate
can be refrigerated for 12 to 24 hours. Posted to bbq-digest by Don
Havranek <phl3426@montana.com> on Oct 01, 1998, converted by MM_Buster
v2.0l.
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