From: utzoo!decvax!duke!harpo!eagle!cw
Newsgroups: net.cooks
Title: Brochettes of Pork with Rosemary
Article-I.D.: eagle.468
Posted: Wed Aug 11 22:39:11 1982
Received: Sat Aug 14 03:54:03 1982




       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.