PORK EN BROCHETTES

Now if you want something other than shrimp, here’s a great kabob, which you can serve on a bed of rice. (Try the Konriko Brand Pecan Rice to serve with these pork kabobs.)

Makes 6 to 8 servings

• 1 1/4 pounds lean, boneless pork, cut into 1 1/2 inch cubes
• 1 cup dry white wine
• 1 tablespoon soy sauce
• 1 teaspoon Tabasco sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried rosemary leaves
• 2 tablespoons finely chopped parsley
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Melted butter * optional

Put the meat in a bowl. Add the wine, soy sauce, Tabasco, garlic, rosemary, parsley, salt, pepper, olive oil, and lemon juice. Toss to coat evenly. Marinate for at least two hours. Drain the meat and reserve the marinade. Thread the meat on six to eight skewers.

Prepare a charcoal fire. Place the brochettes on the grill, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes or until the pork is cooked through. Serve with melted butter if the pork is too dry for your taste.

SHRIMP AND GARLIC KABOBS

Makes 4 to 6 servings

• 12 to 16 large garlic cloves, peeled
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• Pinch of sugar
• 2 pounds large shrimp, peeled and deveined (leave the tails on)

Drop the whole garlic cloves into boiling water and boil for about three minutes. Drain and set aside. Combine the olive oil, tomato sauce, vinegar, basil, minced garlic, salt, cayenne, black pepper and sugar in a bowl and stir to mix well. Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.

Remove the shrimp from the marinade and reserve any of the marinade left in the bowl. Thread the shrimp and whole garlic cloves alternately on skewers. Put the skewers on the grill (if you prefer, the kabobs can be arranged in a wire grill rack or basket). Grill, turning them several times and brushing them with the reserved marinade for six to eight minutes or until the shrimp turn pink.