[net.cooks] Brochettes of Pork with Rosemary

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.