---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Spit-Roasted Suckling Pig with Vegetables
  Categories: Pork, Roasts, Masterchefs, Frisco, Sfbg
       Yield: 8 servings
  
       1 ea Pig, suckling (@ 15 lbs)                 Salt (to taste)
            Garlic, cloves, whole                    Pepper (to taste)
       1 c  Juice, lime                       1/2 c  Oil, olive
       1 bn Marjoram, chopped                        Vegetables, mixed **
       1 bn Thyme, chopped                 
  
        ** Bell peppers, (of varying colors), baby eggplant, zucchini, summer
   squash, fresh green beans.
   
        Rub the pig with lime juice, salt, pepper, and chopped herbs.  Put the
   spit through the pig, attaching the spinal column to the spit with some
   wire to prevent the pig from slipping.
   
        Skewer in place.  (Put a whole bulb of garlic on each skewer before
   sticking them into the pig.)
   
        Roast the pig, browning the skin gradually.  If the skin starts to
   blister, decrease the fire’s heat.
   
        While the pig is cooking, baste it with olive oil flavored with
   marjoram and thyme.  Cook for about 6 hours, then take the pig off the
   spit and let it sit for 15 minutes.
   
        Carve and place the meat on a serving plate.
   
        Bake the eggplant on a grill until it’s tender.  Grill the peppers,
   then seed and slice them when tender.  In salted water, blanch the
   zucchini, squash, and green beans.  Toss all of the vegetables in olive
   oil, chopped herbs, salt and pepper.  Add vegetables to the serving plate
   and garnish with garlic clove halves from the skewers.  (The garlic will
   be very mild and tasty roasted in this way.)
   
        Source: Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
  
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