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Lime-Pickled Red Onions and Grilled Pork Kebabs in Tequila and Lime Marinade
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Recipe courtesy Bruce Aidells. Ingredients: 3 Tbs. fresh lime juice
2 tsp. grated lime zest
1/4 cup tequila or mescal (a Mexican liquor from fermented agave juice)
2 Tbs. olive oil
1 Tbs. minced garlic
1 tsp. ground cumin
1 tsp. dried oregano
Salt to taste
1 tsp. freshly ground black pepper
1-1/2 lbs. pork, trimmed of fat and cut into 1-1/2" chunks
1 red bell pepper, cut into 1" squares
1 green bell pepper, cut into 1" squares
1 fresh pineapple, cut into 1-1/2" cubes (optional)
Wooden skewers as needed Preparation: In a bowl, whisk together 3 tablespoons lime juice, 2 teaspoons grated lime zest, 1/4 cup tequila or mescal, 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, salt to taste and 1 teaspoon freshly ground black pepper. Generously coat 1-1/2 pounds of trimmed pork chunks with the marinade. In most cases you can marinate the meat for 2 hours at room temperature or overnight in the refrigerator. If you are using pork tenderloin and high-acid marinade, limit the time to no more than 2 hours at room temperature. Kebabs are best cooked over direct heat on a covered charcoal or gas grill, although an open grill will also work. If you use a marinade or brine, pat the meat dry with paper towels before cooking. If using wooden skewers, soak them in cold water for 30 minutes. Thread the meat, pepper chunks and pineapple chunks onto the skewers. If using a covered charcoal barbecue, prepare a charcoal fire by layering the charcoal to vary the heat sources from high to medium. Put 2 cups of soaked wood chips on the coals, if you wish. Put the kebabs on the grill directly over the hottest section. If any flaming occurs, cover the grill immediately or move the kebabs to a cooler portion of the grill. Grill the kebabs for 1 to 1-1/2 minutes on one side, the turn them over. After another minute or so, move them to a cooler part of the grill and put the cover on. Continue cooking, turning the kebabs frequently, until they are nicely browned and reach an internal temperature of 145 to 150 degrees, approximately 7 to 10 minutes more. Move them to the cooler parts of the grill if they start to burn. If using a covered gas grill, preheat both sides of the grill for 20 minutes, then shut off half the grill. Sear the kebabs directly over the heat for 1 to 2 minutes per side. Move them to the cooler side of the grill. Close the grill and roast the meat for 10 to 15 minutes, or until it reaches an internal temperature of 145 to 150 degrees. When they are done, remove the kebabs from the grill and let them rest for 5 minutes, loosely covered with foil. Serve with sauces and condiments of your choice. Servings: 4 Chef's Notes: - This tangy marinade is also excellent with country-style spareribs, steaks and lamb chops. Do not use this marinade, however, with center-cut pork loin; it is too lean and tender and will dry out from the acid in the lime juice.
- Kebabs can be great fun for parties and other get-togethers since they go with so many combinations of marinades, sauces, condiments and side dishes. You can provide bowls of various chunky foods to let guests make up their own combinations. You can serve chopped sweet onions and green and red bell peppers alongside chunks of firm, fresh fruit such as pineapples, apples or peaches. Choices could include pieces of blanched summer squash, highly seasoned homemade croutons, raw or cooked mushrooms, sliced fresh fennel and Belgian endive, raw or lightly cooked Brussels sprouts, radicchio and arugula and sauteed eggplant.
- There are several savory combinations -- like mixing pork with seafood, etc. When making up kebabs and accompaniments, it is a good idea to stay with a theme. For Caribbean, you could use citrus marinade, fruit salsas and chunks of pineapple. For a Southwestern theme, you could use pork pieces marinated in adobo, fresh salsas, and a spice Black Bean Salad.
Website resources for Tex Mex: Fresh Orange and Tomato Salsa from Food TV.com Pickled Onions from Food TV.com Pork Souflaki from Food TV.com Herb-Garlic Marinade from Food TV.com Tex-Mex Gooey Casserole from Food TV.com Phil's Tex-Mex Burritos from Food TV.com We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Classic Cooking With Pork: Over 100 Luscious Ways to Prepare the Other White Meat
Model: 1550138766
Author: Philippe Molle
(1997)
Key Porter Books
Westport, CT 06880-2157
Fax: 800-565-6034
Email: service@fireflybooks.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Great Salsas
Model: 1893718050
Author: Virginia Hoffman and Robert Hoffman
(2000)
The Hoffman Press
Santa Rosa, CA 95406
Phone: 707-538-5527
Fax: 707-538-7371
Matt Makes a Run for the Border: Recipes and Tales from a Tex-Mex Chef
Model: 0867307684
Author: Matt Martinez, Jr. and Steve Pate
(2000)
Lebhar-Friedman, Inc.
New York, NY 10022-3556
Phone: 212-756-5204
Fax: 212-756-5128
Nuevo Tex-Mex: Festive New Recipes from Just North of the Border
Model: 0811816125
Author: David Garrido and Robb Walsh
(1998)
Chronicle Publishing Company
Website: www.chroniclebooks.com
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