| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork, Roasts, Masterchefs, Frisco, Sfbg |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pig, suckling (@ 15 lbs) |
|
|
Garlic, cloves, whole |
| 1 |
c |
Juice, lime |
| 1 |
bn |
Marjoram, chopped |
| 1 |
bn |
Thyme, chopped |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
| 1/2 |
c |
Oil, olive |
|
|
Vegetables, mixed ** |
INSTRUCTIONS
** Bell peppers, (of varying colors), baby eggplant, zucchini, summer
squash, fresh green beans.
Rub the pig with lime juice, salt, pepper, and chopped herbs. Put the
spit through the pig, attaching the spinal column to the spit with some
wire to prevent the pig from slipping.
Skewer in place. (Put a whole bulb of garlic on each skewer before
sticking them into the pig.)
Roast the pig, browning the skin gradually. If the skin starts to
blister, decrease the fire's heat.
While the pig is cooking, baste it with olive oil flavored with
marjoram and thyme. Cook for about 6 hours, then take the pig off the
spit and let it sit for 15 minutes.
Carve and place the meat on a serving plate.
Bake the eggplant on a grill until it's tender. Grill the peppers,
then seed and slice them when tender. In salted water, blanch the
zucchini, squash, and green beans. Toss all of the vegetables in olive
oil, chopped herbs, salt and pepper. Add vegetables to the serving plate
and garnish with garlic clove halves from the skewers. (The garlic will
be very mild and tasty roasted in this way.)
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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