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Spanish
Pork Skewers with Golden Raisin - Toasted Almond Sauce Executive Chef Greg Cole of Celadon Ingredients:
Combine bay leaves, sherry vinegar, oregano, cumin, paprika, cayenne pepper, garlic, olive oil, salt and pepper in a blender and process until smooth. Marinate the pork in paprika marinade and refrigerate overnight. Skewer pork medallions onto bamboo or steel skewers. Grill
over a hot barbecue or roast in 450° oven until just done.
Serve with golden raisin - toasted almond sauce and Belgium endive
and dried cranberry salad (recipes below).
Toast almonds in a 450° oven until golden brown. Combine all ingredients. Serve with Spanish pork skewers. Belgium Endive and Cranberry Salad
Combine all ingredients and mix well. |
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