Posted by sherry on June 25, 2001 at 20:25:43:
In Reply to: rotisserie recipies posted by Vickie on June 25, 2001 at 12:15:43:
Fresh Boneless Loin of Pork
Marinade in italian dressing, add a little extra vegetable oil, 2 tbls lemon juice, pepper corns.
Let meat set in marinade for 6 hours or overnight.
Make sure you have secured the meat with kitchen string. Make it tight. A 6 pound roast should take about 3 hours. Check to make sure the juices run clear.
---------------------------------
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..