The Complete Book of Outdoor Cookery by James Beard

Author:James Beard
Language: eng
Format: epub
ISBN: 9781504004534
Publisher: Open Road Media

SKEWERED FISH SQUARES

Done exactly like the chicken squares, above, using any firm-fleshed fish and serving on cucumber slices instead of dipping in the sesame seeds. Garlic is nice in the marinade.

SKEWERED PORK SQUARES

Make like pork satés and provide chopped peanuts for dunking, sliced unpeeled apple as a base.

CARNITAS

These are from Elena Zelayeta, the famous Mexican cook and author, and, like everything of hers, sheer perfection. Cut lean boneless pork in 1½-inch cubes. Sprinkle with salt and pepper, then bake at 300° for about 1½ hours, stirring and draining off fat a few times. (This may be done the day before.) Stick each nugget of meat on a bamboo skewer and finish cooking over charcoal until brown and crispy. Elena served these with mantequilla de pobre and tostados, and the combination is so good that we can’t resist sketching in those recipes. The “poor man’s butter” is avocado mashed with tomato and seasoned with a tart French dressing. The tostados are tortillas, cut in pieces and fried crisp.

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