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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   
       
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