Butter Massaged Rotisserie Chicken with Garlic and Rosemary

This is the best way to cook a chicken, I think.  I have a Ducane; my brother has a nice rotisserie attachment for a basic Weber kettle (his roasted duck is to die for).  It can be done.

The "butter massage" is straight from Julia Child.  It's one of her old TV episodes, most entertaining.

1 chicken, free range if you can catch it, about 5 lbs
About 6 cloves garlic, peeled and smashed
Rosemary sprigs
1/2 white onion, coarsely chopped
Seasoning mix (I used the same as the smoked turkey breast post)
1 cup or so chicken broth
2 Tbs butter

Rinse the bird and pat dry.  Season the cavity and stuff with the garlic, rosemary, and onion.  Close the cavity with the skin, cross the legs and tie securely with twine.  Tuck the wings under the breasts and wrap once with twine.  Those who know what they're doing would truss the chicken.

Rub the entire bird with butter, then generously season.

Thread the spit rod into the chicken, secure, and load on the barbeque.  Place a drip pan underneath and pour in the stock.  After the meat has started to brown nicely, and so as to not rinse off the seasoning, begin basting with stock.  Baste every 15 minutes or so.  Cook about 15 minutes longer after the last baste, so the skin is crisp.  With my Ducane, the chicken is done in 2 hours.

Remove and let the bird rest for at least 15 minutes.  We served it with fresh corn off the cob, quinoa, and salad.

I simmered the giblets for the doggie.  They are gone.

Smoked Turkey Breast

What to do on a holiday weekend?  Smoke some meat, of course.

Smoked turkey breast:
1 turkey breast, about 2 lbs
Seasoning mix:  Kosher salt, black pepper, onion powder, garlic powder, paprika, chili powder
Olive oil

Light the barbeque.  I use natural lump charcoal, available at all markets (best is Sutter Home & Hearth).

Generously season the bird on both sides, then drizzle with a little olive oil.

Put the bird on a rack of some sort, just so it doesn't sit directly on the grill.

Close the lid, adjust the temp to about 250-275 degrees, and let the meat smoke for about 4 hours.  Enjoy the afternoon.

Remove the meat and let cool.

Thinly slice the breast.  Here's the harvest:

Wow is it good.  Lots of love for only $6.  Sandwiches for the week.

Asian Noodle Salad with Barbequed Pork

Here's a great use for leftover barbequed pork ribs.  It's a nice salad on a hot day (well, in Seattle that's above 60).

1 package asian rice noodles, cooked and chilled per package directions
Pork meat
Julienne carrots
Diced cucumber
Cilantro, mint, chopped
Peanuts, chopped
Chives or green onions, chopped
Egg pancakes (see below)
Nuoc mam (see below)

Slice the pork meat off the bone.  Julienne the carrots, prepare the other vegetables.  Be sure to make a big mess.

Make the egg pancakes.  Whisk 2-3 eggs with 1/4 tsb fish sauce.  Heat a medium nonstick skillet to medium temp, and add a little oil.  Add about 1/4 cup egg mixture, swirl around, and cook 1 minute.  Flip and cook the pancake another minute.  Remove and let cool.  Continue with the remaining egg mixture to make about 3 pancakes.  When cool, roll and slice into 1/2 inch lengths.

Make the nuoc mam.  Mix 1/2 cup water and 2 Tbs sugar.  Add 2 Tbs fresh squeezed lime juice and 1 Tbs rice vinegar.  Finely chop (or crush in a mortar) 1 chili pepper and 3 cloves garlic.  Add to sauce.  Add about 1/8 cup fish sauce and mix well.  Set aside (this is best made in advance to let the flavors marry.

Put the noodles in large bowls, and arrange the pork, veggies, and egg pancakes on top.  Sprinkle with peanuts and the cilantro and mint.  Pour about 1/4 or so, to taste, of the nuoc mom over the salad.  Get out the chopsticks and dig in!

Baby Back Ribs 'n Stuff

Well, it's snowing, school is cancelled, what should we do?  Barbeque!!  Baby back ribs, mashies, and cole slaw.

The ribs are best if you put the dry rub on and refrigerate for a day or so.  Here's my dry rub:

2 tbs kosher salt
Fresh ground black pepper
1 tbs garlic powder
1 tbs onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 cup dark brown sugar

Rub the ribs thoroughly, and wrap tightly in plastic wrap.  Put in the fridge until cooking time.  Take out of the fridge about an hour before cooking.

Make some cole slaw.  First, carefully chop up the veggies.

Whisk up about 1/4 cup mayo, 2 tbs cider vinegar, 1/4 tsp cayenne pepper, a few dashes of celery salt, and a little salt and ground pepper.  Mix with the veggies.  Refrigerate until eating time.

Make your favorite barbeque sauce.  Here's my secret recipe:

Slow cook the ribs.  I used our Big Green Egg, at about 325 degrees.  I put the ribs on, bone side down, and cook for one hour (don't peek).  Turn them over, sauce the bone side, and cook for one more hour (no peeking).  Turn them over again, sauce the meat side liberally, and cook for one more hour (should you peek?  No).   I then shut down the barbeque (close all the vents), sauce the ribs again, and let sit for about 1/2 hour.

Serve with the cole slaw and mashed potatoes.  Eat 'em up!!

Can I have some more???

Mom's Special Enchiladas

This is likely my favorite recipe handed down from my Mom.  When I went to college in 1979, she typed up dozens of recipes on 3X5 cards for me.  This one, as you can see, is well used.  Up until now, I've always made it with chicken.  This time, I used leftover Thanksgiving turkey.  Awesome!!

1 onion, chopped
1 bell pepper, chopped
8 oz sliced mushrooms
1 zucchini, halved lengthwise and sliced
1/4 pound (1 stick) butter
4 cups chopped or shredded chicken or turkey
6 tbs flour
2 tsp salt
2 tbs ground coriander
ground pepper
2-3 cups chicken broth
corn tortillas
shredded jack and/or cheddar cheese

Saute the onion, bell pepper, mushrooms, and zucchini in 2 tbs butter, until nicely caramelized.  Turn into a large bowl and stir in the chicken or turkey.

Melt the remaining 6 tbs butter in the pan.  Add the flour, salt, coriander, and ground pepper (the coriander is critical! don't leave it out).  Cook, whisking, until bubbly.  Gradually add broth, whisking constantly, until the sauce is a nice consistency, not too thick or thin.

Mix a little of the sauce in with the vegetables and meat.  Spread a little sauce on the bottom of a 9X13 baking pan.  Usually this recipe makes about 1 1/2 pans of enchiladas, so I also use a smaller baking pan as well.  Fill a tortilla with some of the meat and veggies, add a little cheese, and roll up.  Complete until all the ingredients are gone (some snacking permitted, of course).  Top the whole mess with the rest of the sauce.  Sprinkle on more cheese, if desired.  Note:  I used manchego cheese in the smaller pan for one who doesn't consume cow's milk.

Preheat oven to 350 degrees, and bake, uncovered, for about 30 minutes.  Serve with beans, or rice, salsa, sour cream, avocado, and whatever else you want.  Betcha can't eat just one!!

This recipe makes a fabulous vegetarian dish.  Just leave out the meat and use veggie stock.  The caramelized veggies and sauce and cheese are delicious!

Easy Gyros

What to do with some leftover leg of lamb?  Humm.  Gyros!  Very easy to make and oh so yummy.

Leftover lamb, thinly sliced
Chopped lettuce and tomato
Feta cheese, crumbled
Naan bread
Tzatziki sauce:
     -About 1 1/2 cups plain yogurt
     -1/2 cucumber, peeled, seeded, and diced
     -About 2 tbs red onion, minced
     -2 cloves garlic, minced
     -Lemon juice (about 1/2 lemon)
     -1 tsp oregano (or mint)
     -1 tbs olive oil
     -Salt and freshly ground pepper

First make the tzatziki sauce, preferably 1-2 hours before dining.  Chop up the lettuce and tomato.

Thinly slice the lamb (I do it while it's still cold from the fridge), wrap in foil, and warm in a 300 degree oven.

Toast the naan bread on a griddle or grill plate.  Stuff with lamb, sauce, lettuce, tomato, and feta cheese (cheese not pictured, because I forgot to use it--don't let this happen to you).  Enjoy!