Re: Recipes for the Rotisserie

Subject:

Comments:
: : : You may wish to check this site. : : --------------------------------- : : Cooking Times and Temperatures Chart : : -Chicken----- : : Whole chicken-3 1/2 pounds-180 degrees-15 mins per pound-52 mins total : : Cornish Hens-2-4lbs-180 degrees-10 per lbs : : 2 Chicken/Duck/(1)Turkey-12-15 pound-180 degrees-30 to 35 mins/total : : Chicken Pieces with bones-3lbs- 180 degrees- 30 to 35 mins / total : : Turkey Burgers-1-1 1/4 lbs-180 degrees,well-30 to 35 mins /total : : Chicken kebobs-6 skewers-180 degrees,well-30 to 35 mins/total : : --Pork---- : : Rolled Pork Loin-3 1/2 lbs--160--degrees--20 to 30 mins/per pound : : Pork tenderlion-1 3/4 to 2 lbs--160--degrees--30 to 35 minutes/per pound : : Pork chops--4-chops--160--degrees--30 to 35 mins/per pound : : Boneless Pork chops--6 chops--160--degrees--20 minutes / per pound : : Italian Sausages-unrotataed--up to 30 sausages--20 to 35 mins per pound : : rotated sausages--up to 20 sausages--20 to 35 mins/per pound : : Hot dogs--up to 20 --10 to 15 mins/per pound : : --Beef--- : : Standing Ribs--6lbs--160 degrees-medium--18 mins/per/pound : : Rolled Rib Roast--4 lbs--140-degrees rare-160--degrees--medium--170 : : degrees--well done : : Hamburgers----9-PATTIES--1/4/LBS each--medium-well--20 to 30 mins--total : : Beef Kebobs--6-skewers--medium--20 to 25 minutes/total : : ---Lamb--4 1/2 to 7 pounds--160 degrees--20 to 25 mins/per pound : : Seafood--Salmon Steaks--in basket-1 1/4 inch thick 160--degrees--20 mins/ : : total : : Fish Fillets--in basket--3/4 inch long--25 mins total : : Shrimp Kebobs--6 kebobs--25 mins total : : Halibut Fillet--6-in basket-3/4 inches long--30 mins/total : : Baked Potatoes--on spit rods--45 mins--large--35 mins--med : : ===================== : : Roasted Vegetable Salsa : : 1 med red onion,peeled : : 1 red bell pepper, quartered & deseeded : : 1 green bell pepper, quartered abd deseeded : : 2 jalapeno's, halved and seeded : : 2 tablespoons olive oil : : 2 large tomatoes,seeded and chopped : : 1 teasp chili powder : : 1/8 teaspoons gr cumin : : 1 tablespoon fresh lime juice : : salt to taste : : Totilla chips : : Brush onion, bell peppers & jalapeno with the olive oil. Place in the basket : : and rotate for 15 to 20 minutes or until tender. : : Remove vegetables from basket and coarsley chop. Toss chopped veggies with : : tomatoes, chili powder, cumin, lime juice and salt to taste. Let stand at : : room temperature for 30 minutes before serving with chips for dipping. : : ----------- : : Roasted Red Potato Salad with Herb Vinaigrette : : Serves 8: : : 1 1/2 lbs whole tiny new potatoes, quartered : : 3 teaspoons olive oil : : 2 cloves garlic, crushed, minced : : 4 teaspoons minced fresh rosemary : : Salt & pepper : : 1--16 ounce can pitted olives, cut in half : : 1 yellow bell pepper, diced : : 12 cherry tomatoes, diced : : Herb: : : 1/3 cup olive oil : : 1/3 cup white wine vinegar : : 1/2 teaspoon teaspoon dried thyme : : 2 teaspoon sugar : : 1 teaspoon Dijon mustard : : Salt and Pepper to taste : : Combine oil, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper in : : a small bowl. : : Drizzle over potatoes; toss gently to coat. Place potatoes in the basket and : : roast for 30 to 40 mins or until tender.. : : --Dressing-- : : In a large bowl combine the olives, yellow peppers and tomatoes. Add : : potatoes. : : Whisk the herb vinaigrette ingredients together and toss with salad. Serve : : warm or cover and chill for up to 24 hours.. : : ----Chicken Caesar Salad---- : : 4 boneless chicken breast halves : : 6 teaspoons olive oil : : 6 teaspoon canola oil : : 4 teaspoons lemon juice : : 2 garlic cloves, minced : : 2 teaspoons Worcestershire sauce : : 1/4 cup Parmesan cheese : : Salt & Pepper to taste : : 1 medium head romaine lettuce, torn into small pieces : : 1 cup Garlic Cheese croutons : : Coarsley grated fresh Parmesan cheese : : Wash and pat dry chicken breasts and pound between two sheets of plastic : : wrap to a thickness of 1/2 inch. : : Whisk together the oils, lemon juice, garlic, worcestershire sauce and 1/4 : : cup Parmesan. : : Brush the chicken with some of the dressing. : : Place the chicken in the basket and roast for 12 to 15 minutes or until : : roasted through. : : Remove chicken cut crosswise into thick strips. : : Toss the lettuce with the remaining dressing, croutons abd the coarsley : : grated Parmesan. : : Divide evenly on four plates and top with chicken. : : Serve. : : ---BBQ Chciken--- : : 1 3 1/2 to 4 lb whole bird : : 1/2 cup tomato bbq sauce or Chipotle BBQ Sauce : : Wash bird, pat dry, throughly, inside and out. Season the cavity of the : : chicken with salr & pepper. Using twine or the elastic food ties, truss the : : chicken. : : Rotate the chicken on the spit rods, for 45 minutes. : : Brush some of the BBQ sauce all over the outside of the chicken. : : Continue rotating 10 to 15 minutes longer or until the internal temperature : : reaches 170 degrees on the instant thermometer inserted in the thigh meat. : : Remove chicken chicken and cut into pieces to serve. : : BBQ Sauce : : 2 tablespoons veg oil : : 1 medium onion, chopped : : 3 (8 ounce) cans tomato sauce : : 1/2 cup red wine vinegar : : 1/2 cup brown sugar : : 2tablespoons Worcestershire sauce : : 1/2 teaspoon pepper : : Heat oil in medium sucepan and saute onion untill softened. Stir in : : remaining ingredients and simmer, uncovered, until thickened, about 30 : : minutes, stirring occasionally. Let cool, then cover and refrigerate for up : : to 2 weeks.. : : ---Chipotle Bbq Sauce-- : : 3/4 cup chili sauce : : 1/3 cup molasses : : 3 tablespoon soy sauce : : 1 tablespoon minced canned Chipotles-(smoked jalapeno's) : : in adobo sauce2 teaspoon Worcestershire sauce : : 1 teaspoon Dijon mustard : : 1/4 teaspoon red pepper flakes : : 1/2 fresh Anaheim chili, in 1 inch cubes : : 1/4 green bell pepper, 1 inch cubes : : 1 clove garlic, minced : : Salt & Pepper : : Combine 1/2 cup water with all ingredients in a heavy saucepan. Bring to a : : boil over high heat. : : Reduce heat to low and simmer uncovered, stirring occasionally, for 15 : : minutes. Remove sauce from heat and strain, pressing through as much of the : : sauce as possible; discard the solids. Let cool. : : ---- : : : ---------------------------------------------------------------------------- : : ---- : : Showtime Rotisserie Recipe Sources : : ----------------------------------- : : Roasted Chicken with Lemon Herb Rub : : Minced rind of 2 lemons : : 5 cloves, minced : : 1 tablespoon dried thyme, finely crumbled : : 2 teaspoons dried rosemary, finely crumbled : : 2 teaspoons dried sage leaves, finely crumbled : : 1 (3-1/2 to 4 pound whole chicken) : : Salt & Pepper to taste : : In a blender, place lemon rind, garlic, and herbs to form a paste. : : Wash chicken and dry well, inside and out. : : Loosen the skin across the breat area and down thigh ans legs, using fingers : : or chop sticks. : : Work the seasoning under the skin with fingers, then all over the outside of : : the bird.Season the cavity with salt & pepper. : : Use a foos tie string, and truss the bird. : : Rotate on the spit rods for 55 to 60 minutes or until internal temperature : : is 170 degrees from the thight meat. Remove chicken, rest 5 mins and slice : : to serve. : : -----Teriyaki Roast Chicken------- : : Ginger Teriyaki Sauce: : : 1/2 cup soy sauce : : 1/2 cup dry white wine : : 1/4 cup dry sherry or sake : : 1/4 cup sugar : : 2 slices ginger root : : 2 tablespoons water : : 1 tablespoon cornstarch : : 1 (3 1/2 to 4 lbs) whole chicken : : To make sauce, combine the soy sauce,wine,sherry or sake, sugar and ginger : : in a small saucepan. Bring to a boil and simmer over medium heat 3 minutes. : : Blend cornstarch; stir into sauce. Cook, stirring over medium heat 1 minute : : or untill thickened. Strain sauce. Makes about 1 cup. Set aside to cool or : : refrigerate up to 1 week.. : : Wash bird well and dry thorough, inside and out. Loosen the breast and then : : down the leg & thigh, using chop stick or fingers. Reserve 1/2 cup of cooled : : sauce. Pour under the birds skin and work it in. Rub more of the sauce over : : the bird's outside and and let set 30 minutes to soak in to meat. : : Place bird on the spit rods for 55 to 6o minutes. Internal temperature : : should be 170 degrees. Remove bird and let rest 5 minutes, cut and serve. : : Serve with the remaining sauce. : : ---Roasted Basil Roast Chicken------ : : Serves 3 to 4: : : 3 cloves of garlic, minced : : 1/4 cup fresh basil leaves : : 1 tablespoon olive oil : : Salt & Pepper to taste : : 1 (3 1/2 lbs) whole Chicken : : Blend garlic, basil, oil into a paste. : : Wash bird and pat dry inside and out. : : Loosen skin across the breast and legs and thighs, using a finger and chop : : sticks. Work the garlic-basil paste, under the skin and over the top skin, : : salt & pepper inside cavity, Tie the legs and place on the rods. : : Rotate the chicken on the spit rods for 55 to 60 minutes. Internal : : temperature reaches 170 degrees on the instant thermometer. Remove and rest : : 5 minutes, Cut in pieces abd serve. : : --Tandoori Chicken Breasts-- : : 1/2 cup yogurt-plain : : 4 cloves garlic, minced : : 1 tablespoon fresh gingerroot, minced : : 1 1/2 tablespoons gr coriander : : 1 teaspoon gr cumin : : 1/2 teaspoon paprika : : 1/2 teaspoon cayenne pepper : : 1/4 teaspoon tuneric : : Salt & Pepper : : 6 chicken breasts halves : : Combine yogurt, garlic, ginger, lime juice & spices in a large bowl. Wash : : thoroughly dry the chicken breast. Add to the yogurt and coat meat well. : : Cover and refrigerate 12 to 24 hours. Rotate the chicken in the flat : : standard basket for 45 minutes or until browned and cooked through.. : : --Honey Mustard Chicken Breasts----- : : 1/2 cup honey : : 1/4 cup Dijon mustard : : 2 tablespoons veg etable oil : : 1 teaspoon curry powder : : 1 teaspoon salt : : 6 chciken breast halves : : In a shallow pan stir honey, mustard, oil, curry powder and salt. Wash bird : : pat dry inside and out. Place chicken in pan and coat the meat well.Cover : : and let set in honey mixture 1 hour or up to 12 hours. Rotate the chicken in : : the flat standard basket for 45 minutes or till browned and cooked through.. : : Serve.. : : ------Chicken Fajita Skewers------ : : 1/2 cup fresh lime juice : : 1/2 cup vegetable oil : : 1/2 cup beer : : 1/4 cup brown sugar : : 1 onion, thinly sliced : : 1 clove garlic, minced : : 2 fresh jalapeno's, sliced thinly : : 2 tablespoons paprika : : 2 tablespoons gr cumin : : 1 tablespoon Worcestershire sauce : : 1 teaspoon pepper : : 1 1/2 lbs boneless chicken breasts : : 8 floured tortillas : : shredded cheese, lettuce,sour cream : : In a large bowl, combine lime jice, oil, beer, brown sugar, onion jalapeno, : : cumin, paprika, worcestershire sauce and pepper. Trim chciken and cut into 1 : : inch cubes. Add chicken to marinade and stir to coat; cover and refrigerate : : for aleast one hour or up to 4 hours. : : Drain, chicken and discard marinade. Thread chicken on skewers. Rotate the : : kebobs for 25 to 30 minutes or until cook through. : : Meanwhile, wrap the tortillas in foil. Place in the warming tray in the : : lower portion to heat while rotating the skewers. : : Place chicken on tortilla and add lettuce, sour cream and cheese. Roll up : : and eat.. : : Serves 4 to 6: : : : ---------------------------------------------------------------------------- : : ---- : : RE: Showtime Rotisserie Recipe : : Pork Loin with Spicy Texas-Rub : : Spicy Texas Rub: : : 6 tablespoons paprika : : 2 tablespoons gr black pepper : : 2 tablespoons chili powder : : 2 tablespoons salt : : 2 tablespoons sugar : : 1 tablespoons garlic powder, & onion powder : : 1 1/2 teaspoons cayenne pepper : : 1 (3 1/2 to 4 lbs) bolneless pork loin, trimmed and tied : : To make the rub, mix all the spices together in a bowl. You can store any : : left over rub in a tightly sealed jar in the refrigerator for 1 month. : : Rub a good amount of the spice mixture all over the pork loin to coat : : completely. Rotate the prok on the spit rods for 1 hour and 15 minutes to 1 : : hr and 30 mins.. Internal temperatures should be 160 degrees, when done. : : Remove pork loin, untie and slice 1/2 inch thick to serve.. : : -----Stuffed Loin with Apples----- : : 2 single pork loins : : 3 1/2 to 4 lbs total : : 2 tablespoon unsalted butter : : 1/2 cup, peeled apples : : 1/2 cup chopped onion : : 2 tablespoons dried cherries : : 1 cup fresh breadcrumbs : : 1/4 cup minced fresh parsley : : 1 teaspoon minced fresh rosemary : : salt and pepper : : 1 egg : : Melt butter in a skillet over medium heat. Add ther onions, apples and : : cherries; saute until onions are tender. Stir in breadcrumbs and cook, : : stirring often till slightly crisp. Add the parsley, rosemary and salt and : : peppers. Cool slightly. Add the egg and mix well. : : Spread stuffing,evenly over one of the pork lions. Top with the other pork : : loin, tie to hold together. Sprinkle the outside with salt and pepper. : : Rotate the pork roast on the spit rods for 1 hour 15 to 1 hr and 30 mins, : : until the internal temperature reaches 160 degrees on the instant : : thermometer. Remove roast, untie and slice into 1/2 inch thick slices.. : : ------Jamaician Jerk Pork Tenderlion------ : : 2 tablespoons chopped fresh cilantro : : 1 tablespoon finely minced fresh ginger : : 1/4 cup rum-dark : : 2 tablespoons fresh lime juice : : 2 tablespoons olive oil : : 2 tablespoons brown sugar : : 2 tablespoons soy sauce : : 1/2 teaspoon nutmeg : : 1/4 teaspoon cayenne : : 1/4 teaspoon gr allspice : : 1/4 teaspoon gr cinnamon : : 11/ teaspoon salt : : 2 pork tender loins (1 1/2 to 2 lbs) : : Combine all ingredients execpt the pork, in a flat baking dish. Save 1/3 of : : the marinade, set in the warmer of the rotisserie. Trim off all the fat and : : silver skin from the pork tenderloins, place the marinade and turn to coat : : well. Cover and marinade for 15 minutes for 15 to 30 minutes at room : : temperature. Rotate the pork, one on each spit rod, 30 minutes, basting with : : the marinating juices often during the last 10 minutes, or until the : : internal temperature reaches 150 to 155 degrees on the thermometer. Slice : : the pork on the digonal and place on a serving platter..Spoon marinade over : : the pork and slice and serve.... : : : : : ----------------- : : JALAPENO JELLY GLAZED PORK TENDERLOIN : : Salt & Pepper : : 2 pork tenderloins (1 1/2 to 2 lbs) : : 8 tablespoons hot pepper jelly : : 1/2 cup sour cream : : Trim the pork of all the fat and silverskin. Generously salt and pepper the : : tenderloins. : : Melt 3 tablespoons of the jelly in a small pan over the low heat and brush : : over each tenderloin. : : Rotate the pork, one on each spit rod, 30 minutes or until the internal temp : : reaches 150 to 155 degrees on the instant thermometer. : : While pork is rotating, heat remaining jelly in a small saucepan and stir in : : the sour cream. : : Warm slightly, but do not allow to bubble or it will curdle. Slice : : tenderloins on the diagonal into 1/2 inch medallions, and serve with the : : warm sauce... : : Serve 4: : : ----Bacon Wrapped Pork Tenderlion with Sage----- : : Serves 4: : : 2 teaspoons rubbed sage : : 2 cloves garlic, minced : : 1/2 teaspoon freshly gr pepper : : 1/2 teasp salt : : 2 pork tenderlions (1 1/2 to 2 lbs) : : 4 slices bacon : : With a mortor and pestle-or blender, mix sage, garlic, pepper & salt. Trim : : the pork of all fat and silverskin. Rub the sage mixture on the outside of : : the pork and secure with toothpicks. : : Rotate the pork, one on each spit rod, 30 to 35 minutes or until the : : internal temperature reaches 150 to 155 degrees.. : : Remove bacon, slice meat on the diagonal to serve.. : : ----Mustard Brown Sugar Glazed Pork Chops---- : : Serves: 4: : : 4 (1-inch center cut chops) : : 1/4 cup dijon mustard : : Pinch of thyme & dried sage-(1/8 teasp) : : 1/2 cup brown sugar : : Wipe pork chops with a paper towel. Stir together mustard, thyme and sage. : : Coat chops well with the herb mustard. Press brown sugar into the mustard. : : Rotate the pork chops in the flat standard basket for 30 to 35 minutes or : : until cooked thru. If not brown enough, position the basket in front of the : : heat coils and turn the pause-to-sear switch off. Rotate 2 to 3 minutes on : : each side.. : : Serve.. : : -----------Herb Crusted Pork Chops------- : : Serve 6: : : 1 tablespoon dried basil : : 2 teaspoons dried sage : : 2 teaspoons dried thyme : : 1 teaspoon rosemary : : 1/2 teaspoon dried oregano : : 2 teaspoons garlic powder : : 6 (3/4 inch) boneless pork chops : : Combine basil, sage, garlic powder, thyme,rosemary, & rosemary in bowl and : : crush to combine, or use blender. : : Wipe the pork chops with paper towel and press herb mixture into all the cut : : surfaces. Rotate immediately or let stand up to one hour at room temperature : : or refrigerate several hours. : : Chops in the flat standard basket for 20 to 25 minutes, or cooked thru. : : If not brown enough, position the basket in front of the heat coils and turn : : the pause-to-sear switch off. Rotate 2 to 3 minutes on each side.. : : Serve.. : : ----Corn on the Cob with Herb Butter---- : : Serves: 4 : : 4 ears fresh corn : : 1/2 cup butter, softened : : 1 green onion, minced : : 1/4 cup minced fresh parsley : : 1/2 teaspoon dried tarragon : : 1/2 teaspoon dried majoram : : 1/8 teapoon gr pepper : : Soak corn in the hush in cold water to cover. Place the corn in the deep : : basket and rotate 20 minutes or until corn is hot through. : : Make Heb Butter: : : Blend all herb & pepper in a blender or pestal and mortar. Add to the : : softened butter. Serve with corn. : : ----Roasted fresh Beets with Orange Sauce-- : : Serves 4: : : 1/3 cup fresh orange juice : : 1/3 cup chicken broth : : Zest of 1/2 orange : : 1/2 teaspoon fresh rosematy, minced : : or 1/8 teaspoon dried : : Salt & Pepper to taste : : 1 tablespoon unsalted butter : : 8 fresh beets, peeled and end trimmed : : In a small saucepan combine the orange juice, chcicken broth, orange zest, : : rosemary. : : Bring to a boil, stirring often until reduced by about 1/2. Season with salt : : & pepper. : : Place the beets in the deep basket and rotate for 45 minutes or until very : : tender. Reheat the orange sauce and whisk in the butter. Pour over the beets : : and serve.. : : ---Acorn Squash with Maple Glaze---- : : 1 medium acorn squash : : 1/2 cup maple syrup : : 2 tablespoon butter : : 1/4 teaspoon gr ginger : : Cut the ends off the squash and cut into 4 equal and thick pieces. Cut out : : the seeds. Rotate in the flat standard basket for 30 minutes or till : : tender.. : : Meanwhile heat maple syrup, butter, and ginger in a saucepan. Serve squash : : topped with Maple Glaze. : : **Can use butternut squash also... : : -------Zucchini Parmesan----- : : Serves 6: : : 6 small zucchini, cut into 1 inch chunks : : 1/4 cup butter : : 2 cloves garlic : : 1/2 cup freshly grated Parmesan Cheese : : Rotate zucchini in the flat basket for 20 to 25 minutes or till tender. : : Meanwhile, melt butter with garlic in a small saucepan. Toss garlic butter : : with rotated zucchini and sprinkle with Parmesan Cheese. : : ----Roasted Sweet Potato Wedges----- : : Serves 3 to 4: : : 2 large yams or sweet potatoes, peeled and cut in to quarters : : 2 tablespoons olive oil : : 1/2 teaspoon curry powder : : Salt & Pepper to taste : : Prepare the yams. Stir together the olive oil, curry powder, salt and : : papper. Toss with potatoes wedges. Rotate in the flat standard basket for 30 : : minutes or till tender when pierced.. : : **These are great when you cook for 30 minutes with salt and papper only, : : the place in the top tray of the oven abd add 1 tablespoon butter ans 1/4 : : cup brown sgar, and cook on top 10 minutes, : : spooning the juice over them.. : : SL : : ----Garlic-Rosemary Potato Halves----- : : Serves 6: : : 3 large russets, cut in half lengthwise : : 2 tablespoons olive oil : : 1 cloves garlic, minced : : 1 tablespoon fresh rosemay))(( herb seasoning ( I use ranch dry mix) : : Salt and Pepper to taste : : Place potatoes in the deep basket. Stir together the olive oil, herb mix, : : and garlic. Brush on the cut potatoes. : : SALT & Pepper now. : : Rotate the potatoes for 45 minutes or till tender when pierced. Brush with : : remaining oil and serve warm..

Optional Link URL:
Link Title:
Optional Image URL: