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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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