| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Med02 |
6 |
servings |
INGREDIENTS
| 7 |
tb |
Extra-virgin olive oil; divided |
|
|
Juice and zest of 1 orange |
| 1 |
ts |
Cumin seeds; crushed |
| 1 |
ts |
Crushed red chilies |
| 2 |
tb |
Sweet paprika |
| 2 |
tb |
Chopped fresh ginger |
| 6 |
|
Garlic cloves; finely minced |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Freshly-ground black pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
lb |
Pork loin; cut 1 1/2" cubes |
| 4 |
|
Russet potatoes; peeled, and |
|
|
Sliced into 1/4" half-moons |
| 6 |
|
Garlic cloves; finely minced |
| 1 |
tb |
Cumin seeds |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Honey |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
In a large mixing bowl, stir together 3 tablespoons of the extra virgin
olive oil, juice and zest of orange, crushed cumin seeds, crushed chilies,
paprika, ginger, minced garlic, turmeric, pepper, salt and sugar until well
blended. Add pork pieces, stir until coated and refrigerate. Marinate
several hours or overnight. Preheat barbecue or broiler. Thread pork pieces
on metal or soaked bamboo skewers and place on grill. Grill until just
cooked through, or 4 to 5 minutes per side. Meanwhile, heat remaining oil
in a 12- to 14-inch nonstick saute pan until smoking. Add potatoes and
garlic and saute until light golden brown, about 7 to 8 minutes, stirring
regularly. Add cumin seeds, vinegar, and honey and cook until liquid
dissipates, 1 to 2 minutes. Season with salt and pepper, add parsley, and
serve with just cooked pork skewers. This recipe yields 6 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B11 broadcast 06-08-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-09-1998
Recipe by: Mario Batali
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