Recipe - Grilled Pork Kebabs With Manchamantel Sauce Pt 2

1 Rack pork; about 4 pounds

MARINADE
One fourth cup Olive oil
One half cup Diced onion
One half cup Diced carrot
One half cup Diced celery
One half cup Diced mushrooms
One fourth cup Diced garlic
One half cup Chopped ginger
2 cup Soy sauce
2 cup Water
One half cup Red wine vinegar
2 cup Brown sugar

HORSERADISH CREAM
One half cup Chopped shallots
One fourth cup Chopped garlic
1 tablespoon Olive oil
2 cup Veal stock
3 cup Cream
One half teaspoon Cayenne
One half cup Horseradish
Salt to taste

GLAZED PARSNIPS
1 One half cup Sliced parsnips
1 tablespoon Butter
2 tablespoon Water
1 tablespoon Sugar
Salt to taste

Heat oil until smoking. Add all vegetables, ginger and cook until brown.
Add liquids and sugar and bring to boil and remove from stove, cool.
Marinate pork overnight in the refrigerator Remove from marinade and either
grill or roast in a 500 degree oven until medium or to taste.

Horseradish Cream:

Sweat shallots and garlic in olive oil. Add stock and reduce until almost
dry.

Add cream, cayenne and horseradish, season with salt.

Glazed Parsnips:

Cook parsnips with water, butter, and sugar. Season to taste. Parsnips are
ready when completely cooked and shiny, no liquid left in pan.

Cut 2 tomatoes in half, place on grill, or broil, until desired doneness.

Yield: 4