cw (08/12/82)
Brochette de porc au romarin -- Brochettes of Pork with Rosemary Ingredients 21/4 lb lean boneless pork 1 cup dry white wine 1 Tbl finely minced garlic 1 Tbl dried rosemary leaves 2 Tbl finely chopped parsley 1 tsp grated lemon peel 2 Tbl olive oil 2 Tbl white wine vinegar salt and pepper to taste melted butter Method Cut the pork into 11/2 inch cubes and put the meat into a mixing bowl. Add the wine, garlic, rosemary, parsley, lemon rind, olive oil, and vinegar. Salt and pepper to taste. Mix well and marinate for 2-4 hours. Drain the meat. Arrange meat on 6 to 8 skewers. Broil, turning often, until meat is done -- perhaps 15-20 minutes. Serve with melted butter poured over. Notes This recipe should work with chicken as well. It comes from the NY Times Sunday Magazine.
jcwinterton (08/17/82)
In this recipe, both wine and vinegar are called up in the same marinade. Surely, the vinegar can be replaced by something like lemon juice! My old mother always told me that bad things happen when you put wine and vinegar in the same dish at the same time. John Winterton.