Subject: Lime and Cilantro Pork Kebabs
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:55:53 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Peggy Swanson:
To set up the story I need to relate to you a few little details. My
sister Barbara and Bob (her husband who was in the Air Force) were
transferred to a base in Insirlik, Turkey. My daughter Becky was
almost two when Barb and Bob left that summer. The family would
mention in passing anytime anyone mentioned Barbara or asked about her
that Barb was in Turkey.
Thanksgiving came and the family got together for our annual family
Thanksgiving celebration. "Where's Barbara?" Aunt Mary asked. "I'll
show you," Becky said as she took Aunt Mary's hand and walked her into
the dining room where the table had been set with for dinner. In the
center Mom had placed big ceramic turkey for a center piece. Becky
climbed up on the chair and leaned over really close to the side of
the turkey and said "HI BARBARA!"
Poor baby didn't know there was a place called Turkey and the only
turkey she knew was the ceramic one, so she put two and two together
and came up with the only logical and obvious conclusion.... Barbara
was inside the turkey. Becky, who is now 25, doesn't find it as
amusing as we do, but one day she will.
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T O D A Y ' S R E C I P E
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This dish may be assembled several hours in advance and refrigerated
until you are ready to cook it. For a special taste treat, serve with
the Spicy Fruit Chutney in next Sunday's ezine.
Lime and Cilantro Pork Kebabs
1 - 1+1/2 lbs (450 - 675 g) pork tenderloin or pork loin,
trimmed of all fat and cut into 2-inch (5 cm) cubes
1 cup (250 ml) plain fat-free yogurt
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 - 2 Spanish, Vidalia, or other sweet onion, cut into
2-inch (5 cm) chunks
Combine the pork, yogurt, lime juice, cilantro, salt, pepper, and
optional cayenne in a large bowl. Stir to thoroughly combine.
Refrigerate for at least 4 hours or overnight. Thread the meat and
onion on skewers and grill or broil until the meat is done, about 20
minutes, turning occasionally and basting with the remaining marinade.
Serves 4 to 6.
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