Tuesday, September 4, 2007

Raznjici

This is another one of those simple, yet delicious dishes from Yugoslavia. I'm not sure of the correct pronunciation. We always called it (roz nee chee), sometimes the accent was on the first syllable, sometimes on the second. If anyone knows better, feel free to advise me!

I recommend starting in the morning, to give the marinade plenty of time to do its work.

The ingredients are: 1/2 C vegetable oil; 1/4 C red wine vinegar; 1 onion, sliced; 4 garlic cloves, sliced in two or three; 3 bay leaves; 2 t salt; 1/2 t oregano; 1/4 t fresh ground pepper; 2 lbs pork loin cut into 1 1/2" cubes.
First of all mix everything but the pork together to make the marinade.
Try and trim as much of the fat and "silver skin" off the pork loin. Then cut the loin into the large 1 1/2" cubes.
Now it's time to put the meat in the marinade. Mix it all together very well. Cover with a plastic wrap and put it away in the refrigerator for at least 6 hours or overnight.
While your briquettes are getting ready in the bbq, get the meat ready on the skewers. The marinade is so good I was eating the onions while I was threading. Don't have a hissy fit. I know it was raw pork they were sitting with. I also was pinching off little pieces of the raw pork to "taste test". It was good. And guess what? I'm still here and I didn't get sick, so there!
When your coals are ready put the skewers on. You don't want the coals to be too hot. Just a nice, medium heat is fine. The skewers will need to be turned every few minutes. They only take about 10 to 20 minutes.
The meat is tender, flavorful, and oh so delicious! I think you'll really like this one.

RAZNJICI

  • 1/2 C vegetable oil
  • 1/4 C red wine vinegar
  • 1 onion, sliced
  • 4 garlic cloves, sliced in two or three
  • 3 bay leaves
  • 2 t salt
  • 1/2 t oregano
  • 1/4 t freshly ground pepper
  • 2 lbs. pork loin
Combine all ingredients for marinade in bowl. Trim pork and cut into 1 1/2" cubes. Add pork to marinade and stir well. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Prepare bbq. While coals are getting ready thread meat loosely onto skewers. Cook 10 - 20 minutes, turning as necessary.

1 comment:

Anonymous said...

Holley moley!! This stuff is delish!
Mt