• 12/18 Suckling Pig Day -1

    From Dave Drum@1:3634/12 to All on Fri Dec 16 15:56:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spit-Roasted Suckling Pig w/Vegetables
    Categories: Pork, Vegetables, Citrus, Herbs, Bbq
    Yield: 8 Servings

    15 lb Suckling pig
    2 Heads garlic; whole
    1 c Lime juice
    1 bn Marjoram; chopped
    1 bn Thyme; chopped
    Salt & pepper
    1/2 c Olive oil
    Mixed vegetables; sweet
    - peppers of varying colors
    - baby eggplant, zucchini,
    - summer squash, 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 end
    of skewer before sticking 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

    From: http://www.recipesource.com

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