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Corn And Pork Kebabs With Rosemary Green Beans And Potatoes
* Exported from MasterCook *
Corn And Pork Kebabs With Rosemary Green Beans And Potatoes
Recipe By : Gourmet August 1997
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Pork & Ham To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 metal or bamboo skewers -- (10-inch)
4 ears fresh corn -- large
2 pork tenderloins
2 tablespoons red-wine vinegar
6 1/2 teaspoons extra-virgin olive oil
2 teaspoons dried hot red pepper flakes
1 teaspoon salt
1 pound green beans
1/2 pound boiling potatoes
2 teaspoons fresh rosemary leaves
2 teaspoons minced garlic
Prepare grill and if using bamboo skewers soak in water 30 minutes.
Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thi
rty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer
. In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, re
d pepper flakes, and salt and divide red pepper mixture between 2 small bowls (
to prevent the potential contamination caused by uncooked meat juices). Brush
kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack se
t 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked
through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixt
ure from other bowl.
While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-i
nch-thick slices and finely chop rosemary. In a steamer arrange potatoes and l
ayer green beans on top. Steam potatoes and green beans over boiling water, co
vered, until potatoes are tender, 6 to 8 minutes. In a large bowl whisk togeth
er remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, a
nd salt and pepper to taste. Add hot vegetables and toss to combine.
Serve kebabs with vegetables.
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