The Dish: Game On! -- Fenway pork kebobs
The Dish Archive: The Dish: Game On! -- Fenway pork kebobs
The Chef: Art Welch
INGREDIENTS: Balsamic vinaigrette
1 tablespoon chopped garlic
2 teaspoons dijon mustard
3 tablespoons balsamic vinaigrette
1 ¼ cups olive oil
Salt and Pepper
1. Combine first 3 ingredients and steep for 10 minutes.
2. Puree in blender.
3. Place in a mixing bowl and gradually add oil with mixer running to create an emulsion.
4. Adjust seasoning to taste.
INGREDIENTS: Jerk marinade
1 1/2 cup cilantro, firmly packed
1 cup olive oil
6 tablespoons chopped garlic
6 tablespoons chopped serrano peppers
4 tablespoons red wine vinegar
4 limes each, juiced
3 tablespoons fresh basil
2 tablespoons dried oregano
5 tablespoons brown sugar
- Puree all ingredients in a blender to a fine paste.
INGREDIENTS: Roast pork for kebabs
1 each boneless pork butt
Serrano peppers, as needed
garlic cloves, as needed
chopped cilantro, as needed
salt and pepper
- Trim some fat from the pork, make incisions with a knife about a half inch long, spacing each about one inch from the other.
- Fill the holes w/ garlic cloves and Serrano peppers (alternating each hole w/ a pepper and garlic.
- Coat w/ olive oil.
- Rub in chopped cilantro, salt and pepper.
- Cook in a 350 still oven for 4 to 5 hours, until the meat can be easily pulled apart.
INGREDIENTS: Pork and vegetable kebabs
Roast Pork-cut into 2" cubes
Jerk marinade-as needed
Zucchini-cut into 1" pieces
Red peppers-cut into chunks
White mushrooms-leave whole
Balsamic vinaigrette-as needed
Salt and pepper
- Toss cubed pork in jerk marinade, making sure it is well coated, season w/ salt and pepper.
- Toss vegetables in balsamic vinaigrette, season w/ salt and pepper.
- Skewer on metal skewers (if using wood be sure to soak in water for 2 hours) by starting with the pork, zucchini, red pepper, mushroom, two more pork, zucchini, red pepper, mushroom and one more pork.
- Mark all sides on a hot grill, reduce heat or move to a cooler part of grill.
- Cook until the vegetables are tender and the meat is hot.
- Brush the pork with a little more jerk marinade and mark again.
- Serve with rice and beans and fresh lime wedges.
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