| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Heads of garlic; chopped |
| 1/4 |
c |
Crushed black peppercorns |
| 1 |
tb |
Course; (or kosher) salt |
| 1/3 |
c |
Dry white wine |
| 1/3 |
c |
Virgin olive oil |
| 1 |
sm |
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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