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Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:08 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:11 PM |
Rotisserie Roasted Duck w/Orange Sauce Serves 4 1/4 cup orange marmalade
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoons soy sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1 4 to 4 1/2 pound duckling
Salt and pepper In a small saucepan combine the orange marmalade, orange juice, soy sauce, Dijon and garlic. Bring to a boil and simmer for 5 minutes.
Remove all fat from duck and wash and thoroughly dry both inside and out. Prick duck skin in several places with the tines of a fork. Using an elastic food tie, truss the duck. Season inside and out with salt and pepper. Rotate on the spit rods for 1 1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear. Brush the duck with some of the sauce about 15 minutes before the duck is done. let stand 15 minutes before cutting into serving pieces. Serve with orange sauce. Recipe from Rotisserie and BBQ Ron Popeil | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:12 PM |
Rotisserie Stuffed Turkey Breast with Cranberry Glaze Serves 8 1 3-4 pound boneless turkey half breast
Salt and pepper to taste
1/2 cup dried cranberries
1/4 cup red wine
2 tablespoons unsalted butter
1 medium onion, diced
3 shallots, chopped
3 cloves garlic, minced
3 cups diced French bread
1/2 cup chicken broth
1 egg
1/2 cup toasted pecans
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
2 tablespoons olive oil
Cranberry Glaze(next) Cranberry Basting sauce: makes 1 cup 1 cup jellied cranberry sauce
2 tablespoons grenadine syrup
1/2 teaspoon hot sauce
1/2 teaspoon freshly ground pepper Place all ingredients in a medium saucepan and heat over medium-lot heat to melt the cranberry sauce. Use to glaze turkey or chicken during roasting. Butterfly the turkey breast, leaving skin on, by cutting halfway through and opening up. Then pound it slightly with a mallet to even the shape. Season with salt and pepper and set aside. To make the dressing, soak the dried cranberries in the red wine for 30 minutes or until soft and plump. In a large skillet over medium-high heat, cook the onions, shallots and garlic in the butter for 2-3 minutes. Add the plumped cranberries and wine, and cook for 3-4 minutes or until all the liquid has evaporated. In a large bowl toss the bread with the sauteed onion mixture and add enough chicken broth to soften the bread. Add the egg, pecans thyme, rosemary, and salt and pepper to taste; mix well. Set dressing aside in the refrigerator to cool completely. Spread the stuffing over the turkey and roll up; tie with kitchen twine. Brush with Cranberry glaze once before rotating, and again half-way through the rotating. Rotate the turkey roll on the spit rods for 1 hour or until the internal temperature reaches 155 to 160 degrees. let stand 10 minutes before carving into generous slices. Personal Note: this can also be placed in the large basket,depending how big the roll is and rotissed. Recipe from Rotisserie and BBQ Ron Popeil | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:13 PM |
Rotisserie Chicken Cordon Bleu Serves 6 6 skinless boneless chicken breast halves
1 tablespoon Dijon mustard
6 thin slices ham
6 thin slices swiss cheese
2 eggs beaten with 2 tablespoons water
2 cups Italian seasoned bread crumbs Wash and thorooughly pat dry the chicken breasts. Pound the chicken breasts lightly between two sheets of plastic wrap with a flat mallet until they are a 1/4 inch thick. Place the breasts smooth side down on a work surface and spread each with 1/2 teaspoon mustard. Top with a slice of ham and cheese. fold in the sides and roll up the breasts. Secure with a toothpick. Dip the chicken rolls in the egg mixture and then in the breadcrumbs to coat well. Rotate the chicken in the flat standard basket for 35 to 40 minutes or until lightly browned and cooked through. Remove toothpicks and serve. Recipe from Rotisserie and BBQ Ron Popeil | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:14 PM |
Rotisserie Chinese BBQ Chicken Serves 4 4 boneless skinless chicken breast halves
Hoisin BBQ Sauce (to follow)
2 tablespoons minced fresh cilantro
2 (14x12 inch) sheets heavy duty aluminum foil Wash and pat dry the chicken breasts. Place on one sheet of foil. Spoon on the sauce and sprinkle with cilantro. Top with second sheet of foil and fold the edges over three times to seal the foil packet. Rotate in the flat standard basket for 20 minutes. Hoisin BBQ Sauce:
makes 1 cup: 1 cup Hoisin sauce
2 tablespoons dry sherry
2 tablespoons Oriental sesame oil
1 tablespoon sugar
1 1/2 teaspoons rice vinegar. Combine all ingredients and use to glaze chicken , pork, or ribs. Recipe from Rotisserie and BBQ Ron Popeil | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:14 PM |
Herb Mustard Rotisserie Turkey Breast
Servings: 12
4 Tablespoons butter
1 Teaspoon minced garlic
1 Teaspoon dried rosemary
1 Teaspoon dried sage
1 turkey breast (4-6 pounds)
2 Cups reduced-sodium chicken bouillon
1 Tablespoon water
2 Teaspoons flour
1-1/2 Teaspoons Dijon-style mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
Method
In small bowl combine butter, garlic, rosemary, and sage. Evenly spread
butter mixture over turkey breast.
In shallow roasting pan (10 x 15 x 2 inches) fitted with adjustable V
meat rack, place turkey breast on rack. Bake at 350 degrees (Fahrenheit)
30 to 35 minutes. Add 1/2 cup broth to pan and baste turkey breast with
pan juices. Turn breast (1/4-turn). Turn breast every 20 minutes and
baste until all sides are golden brown and meat thermometer, inserted in
thickest portion, away from bone, registers 170 to 175 degrees
(Fahrenheit). Remove breast and cover with foil to keep warm.
Strain pan juices and skim off fat. Add broth to equal 1 cup and return
to roasting pan. In small bowl combine water and flour. Whisk into
broth mixture. Over medium heat, cook 5 to 7 minutes or until slightly
thickened. Stir in mustard, salt, and pepper and cook until mixture is
heated throughout.
To serve, slice turkey and serve with sauce.
Nutritional Information (per serving)
Calories 320
Protein 45 grams
Fat (39%) 14 grams
Carbohydrate 1 grams
Sodium 352 mg
Cholesterol 121 mg
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:16 PM |
Rotisserie 5 Spice Chicken
For the marinade:
1/4 cup orange juice concentrate
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
1 tablespoon Asian sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
To make the marinade: In a medium bowl whisk together the marinade ingredients. Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally. Remove the chicken from the bag and discard the marinade. Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium). When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:16 PM |
Golden Barbecued Chicken 1 ready to cook frying chicken, 2½ to 3 pounds
¼ cup butter, melted
2 tablespoons lemon juice
¾ teaspoon garlic juice
1 teaspoon salt
¼ teaspoon white pepper
½ teaspoon paprika Cut chicken into serving pieces. Combine remaining ingredients for basting sauce. Brush on chicken pieces. Place in rotisserie basket. Close basket top securely. Cook over high heat for 20 minutes. Then adjust coals for medium heat and cook 30 minutes more or until
chicken is tender. Serves 3 to 4 servings. | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:19 PM |
| ROTISSERIE FIVE SPICE CHICKEN
For the marinade:
1/4 cup orange juice concentrate
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
1 tablespoon Asian sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
To make the marinade: In a medium bowl whisk together the marinade ingredients.
Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally.
Remove the chicken from the bag and discard the marinade. Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium).
When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.
Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:20 PM |
STUFFED GRILLED LEG OF LAMB 1/2 pound calves liver
6 tablespoons butter or margarine
1 tablespoon Kikkoman Soy Sauce
2 cups soft bread crumbs (about 5 slices bread)
1 egg
1/4 cup parsley flakes
1/2 teaspoon thyme leaves
1/4 teaspoon minced garlic
2 teaspoons Season All
6 pound leg of lamb, boned Sauté liver in 2 tablespoons butter until lightly browned. Mince. Melt remaining butter and stir in soy sauce. Add liver, the next five ingredients and 1 teaspoon McCormick or Schilling Season All. Toss to mix well. Place lamb, skin side down, on flat surface and spread with stuffing. Roll, fasten with skewers, then tie securely with card. Rub roast with remaining Season All. Cook on rotisserie spit about 6 inches from heat for 2 hours or until meat thermometer, inserted in thickest part of meat, registers 180°. Makes 6 servings. | |
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