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Welcome to the recipe page! Summer is a time for firing up the barbecue and finding ways to use those home grown herbs, which thrive in the sun and heat. So gather your ingredients together to make a delicious rotisserie chicken, and while the bird is rotating on the spit, sit back and enjoy a glass of chilled Sauvignon Blanc wine.
This recipe appears in a short-short story on FlashFiction.net, titled, TWO LOVES. The entire piece can be viewed by clicking on the link below and scrolling down to "M."
LEMON GARLIC ROTISSERIE CHICKEN
2 cups lemon juice
4 cups water
5-10 garlic cloves, minced
1/4 cup salt
1 4-5 pound chicken, rinsed well
For stuffing the cavity
1 large lemon, sliced into 8 pieces
4 cloves of garlic, sliced
3 sprigs of fresh thyme
In a very large bowl (big enough for the chicken and the 6 cups of liquid), add all ingredients except the chicken, and stir well. Gently place chicken in lemon-garlic brine. Cover with plastic wrap and let sit overnight in refrigerator, turning once during brining process.
The next day, remove chicken from lemon/garlic brine and gently pat dry (do not rinse). Stuff the cavity with the lemon slices, garlic, and thyme, then truss the chicken: flatten wings over breast and tie with string to hold wings securely. Tie drumsticks securely to tail. Brush chicken lightly with olive oil, sprinkle with cracked pepper and kosher salt to taste.
Heat barbecue on low temperature setting. Skewer the chicken on the rotisserie rod, then secure with holding forks. Place spit in barbecue rotisserie. Cook about 1 1/2-1 3/4 hours until golden brown on outside and internal temperature reaches 180 degrees.
Remove from spit. Cool until able to handle, slice and serve.
1 pound organic asparagus
kosher salt or smoked kosher salt (see link below)
fresh ground pepper
grated lemon rind
Preheat oven to 450 degrees.
Wash asparagus, snap off tough ends. Line cookie sheet with parchment paper, then place asparagus on paper in single layer. Drizzle or brush with olive oil, sprinkle with kosher salt and fresh pepper (use pepper grinder).
Place cookie sheet in oven and roast asparagus for five minutes. Remove from oven, turn spears with tongs, then continue roasting for another five minutes, or until just tender. Before serving, grate a small amount of fresh lemon rind over asparagus.
smoked kosher salt
Crock Pot Pintos
1 pound dry, pinto beans
1 14 oz. can chicken broth or vegetable broth
water (enough to cover beans)
ends from one onion, skin removed (preferably organic, save the onion for another use)
2 tablespoons olive oil
2 cloves garlic, sliced
1 tsp. ground cumin
2 bay leaves
Rinse pintos in cold water. Place in crock pot with remaining ingredients. Turn on high. Cook for 6-8 hours, stirring occasionally, and checking the water level. When beans are cooked, remove onion ends and bay leaves.
These pintos can be served a number of ways:
1. As a side dish.
2. As refried beans: drain most of the liquid, mash and fry (medium heat) in large skillet with olive oil.
3. As a soup: serve with chopped white onion, chopped cilantro, diced tomatoes, and grated cheese. Note: To make soup thicker, take one ladle of beans, place in blender, and puree. Pour into soup and mix well.
HOLIDAY SEASON 2005
Easy Chocolate Truffles
3/4 cup whipping cream
1 12 oz. bag good quality, semisweet chocolate chips (such as Guittard)
1 T. orange liqueur (optional), or 2 tsp. vanilla
Coatings (in separate bowls):
In a 2 qt. saucepan, bring cream to slow boil; stir in chocolate chips and reduce heat to low. Blend well until chips are melted and mixture is smooth. Remove from heat. Stir in liqueur or vanilla. Cover and chill for about 3 hours. Using a teaspoon, take enough truffle mixture to roll into a 1" ball. Gently roll in any of the coatings. Keep refrigerated in plastic container until ready to serve.
Place truffles in small candy cups or on platter lined with a doily.
Makes 30 truffles.
FALL RECIPE 2005
Carrot-Apple Soup with Caraway Seeds
1 T. butter or olive oil
1 medium onion, chopped
12 oz. carrots, peeled and sliced
1/2 Granny Smith apple, peeled, seeded, sliced
1 14 oz. can vegetable broth
1 tsp. caraway seeds
salt, pepper to taste
minced parsley or minced chives
optional: 1 T. brandy or cooking sherry
Saute onion 1-2 minutes in saucepan, then add sliced carrots and 1/2 apple.
Saute until slightly tender, about 10 minutes. Add vegetable broth and
caraway seeds. Cover and simmer for 35 minutes. Remove from heat, puree in
batches, return to pan (add small amount of water, if soup is too thick).
Season with salt and pepper. Add brandy or sherry, if desired. Sprinkle with
minced parsley or chives in each bowl before serving.
This is a nice soup to accompany a mesclun salad with shredded rotisserie
chicken, chopped cherries and roasted pecans. Toss with vinaigrette.