Rotisserie Chicken

 

For weeks we have been sorting through our basements and attics combing for “treasures” we were willing to part with at our neighbourhood garage sale.  At last, Saturday was the Big Day.  We were blessed with warm sunny weather for standing outside and greeting friends and neighbours we hadn’t laid eyes on since the snow started falling those many months ago.  After a morning of good fun with lots of laughs, we were able to make a nice donation to the Waterloo Regional Down Syndrome Society from all the profits.

At the end of a busy weekend it was nice to sit down to a very simple and delicious dinner.  We had been out to the Waterloo Farmer’s Market where we each picked up a big roasting chicken from Hilltop Acres Poultry. Cooking the birds on the rotisserie resulted in succulent and delicious meat. Then, we took the kale and lemons to  make a quick and super- nutritious salad.

Rotisserie Chicken

You can use any of your favourite spice rubs or seasoning salt to flavor your chicken inside and out.  For ours we made a small batch with kosher salt, brown sugar, cumin, coriander and paprika. 

1 whole chicken, about 5 pounds

1 onion, roughly chopped

5 cloves garlic, roughly chopped

a few sprigs each rosemary, thyme and parsley

1 -2 tablespoons olive oil

seasoning salt and pepper

Wash chicken thoroughly with cold water inside and out.  Pat dry with paper towels.  Sprinkle about 2 teaspoons of seasoning salt inside the cavity, then loosely pack it with the onion, garlic, and herbs.   Drizzle the oil over the outside of the chicken and massage it evenly over the skin.  Sprinkle more of the spice mix over the outside.  Using cotton butcher’s twine, truss the chicken to prevent movement during the rotation. 

If using a rear rotisserie burner, light the burner to preheat the barbecue.  If using bottom burners, light the outside burners, leaving the middle burner off, and add some hot water to the roasting pan to prevent scorching.   

Skewer the chicken with the spit rod, securing the spit forks tightly on each end.  Place the rod over your sink allowing the heaviest part of the chicken to rotate to the bottom.  Secure the counter balance at the opposite side to help with even rotation on the barbecue.  Place a shallow roasting pan on the barbecue, and place the chicken and rotisserie rod on the grill, inserting it tightly into the motor.  Turn the motor on, and watch for a few rotations to ensure that the chicken is not touching the roasting pan and that it is turning smoothly.  Adjust as needed.  (you may need to remove grids and place the roasting pan directly on the flavor waves). 

Adjust the flame to maintain a temperature of about 350° F, allowing about 25 minutes per pound.  Always use a meat thermometer to determine doneness, inserting it into the thigh or leg avoiding touching the bone.  Let rest 5-10 minutes before carving.  

 Kale Salad with Lemon, Serranos and Mint

This recipe is from Chef Jean-George Vongerichten.   It fit the bill perfectly for our menu this weekend, as we were trying to decide what to do with the lemons and kale that we picked up at the market. As  he said in his interview in Mens Journal magazine (April, 2013), “Salads are very much whatever the mood is- just whatever you find in the market.”  Who can argue with chef Jean-George??

Dressing:
1/2 cup red wine vinegar
5 tbsp freshly squeezed lemon juice
1 clove garlic
11/2 in piece serrano pepper
5 tbsp dijon mustard
2 tbsp kosher salt
pinch of finely ground black pepper
1 cup sunflower oil
2 tbsp extra virgin olive oil
zest of 1 lemon

Combine red wine vinegar, lemon juice, garlic, serrano pepper, dijon mustard, salt & pepper in a food processor. Whir for a few seconds, then, with the blade still running, slowly add oils, then lemon zest.

Salad:
2 bunches kale, stems removed, washed and dried
16 medium mint leaves
2 green onions, thinly chopped
1/2 cup dressing
Freshly cracked black pepper

Remove the stems and the center rib from the kale leaves with a sharp knife. Stack trimmed leaves in a neat pile and slice crosswise into very thin (1/8") ribbons. Combine kale, chopped mint and green onions, dressing and pepper in a large bowl and toss, 10 minutes before serving. This gives the lemon juice, mustard and salt time to tenderize the kale. 

Grilled Butternut Squash and Tahini Spread with Lamb Shish-Kebabs

  The past weekend presented us with a cornucopia of weather conditions! Saturday, with the wind and the rain and the snow assaulting the poor bulbs that were trying to poke their way up through the soil, we were seriously tempted to curl up in front of the fireplace all day long. But, the great outdoors, and the dogs were not to be ignored, so we headed out to the country. On our way back, we decided to stop at a farmhouse, where we had seen some horses pulling in some maple sap last week, and were delighted to find a few things for sale. We picked up some fresh eggs, maple syrup and pussy willows and headed home, to put together some menu ideas for the next day.  We were invited to Ingrid and Amer's for Sunday lunch and wanted to bring something that would compliment the lamb shish-kebabs that they were planning to grill.

The maple syrup was begging to be used, so I decided to use it on the Roasted Butternut Squash and Tahini Spread. This dish was a quick and healthy change from baba ganoush- a bit sweeter, but spicy, thanks to the addition of Harissa.  Add this gradually, to reach the level of heat that you are comfortable with!

 Roasted Butternut Squash and Tahini Spread

This is delicious as a dip for vegetables or pita bread, and as a spread with the grilled lamb

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1 large butternut squash, halved lengthwise and seeded

3 tbsp olive oil

1 tsp cinnamon

1 tsp salt

5 tbsp tahini

½ cup Greek yogurt (2%MF)

2 small garlic cloves, smashed

1 to 2 tsps harissa, to taste

1 tsp lemon juice

1 tsp mixed black and white sesame seeds

1 ½ tsp pomegranate molasses(the maple syrup was a is delicious substitute, but add more lemon juice to the spread!)

Preheat barbecue on HIGH for 10 minutes, then reduce heat to MEDIUM-LOW. Brush the cut surface of the squash with olive oil and sprinkle with cinnamon and ½ tsp salt. Place on the upper rack of the barbecue and roast for 70 minutes, with the lid closed, until tender. Remove and allow to cool.

Scoop out the cooled flesh and transfer to a food processor, with the tahini, Greek yogurt,  garlic cloves, harissa, lemon juice and remaining salt. Pulse until everything is combined into a coarse paste.

Serve on a platter, topped with sesame seeds and drizzled with pomegranate molasses.

 Lamb Shish-kebabs

3 lbs. Boneless lamb shoulder, trimmed and cut into 1 ½ -inch cubes

4 tbsp olive oil

2 tbsp lemon juice, freshly squeezed

2 tsp cumin

2 tsp sumac

1 tsp mint

salt and pepper

wooden skewers,( soaked in water for 30 minutes to prevent burning)

Combine olive oil, lemon juice, cumin, sumac and mint in a large resealable plastic bag. Add cubed lamb and marinate overnight in the refrigerator.

Preheat barbecue on HIGH for 10 minutes, then reduce to MEDIUM. Season shish-kebabs with salt and pepper and place them on the well oiled grids. Grill for 3 minutes, then turn and grill for another 3 minutes. The lamb should still be pink on the inside. 

We served them with vegetable kebabs, which we prepared simply by tossing the vegetables in olive oil, lemon juice, salt and pepper, then threading them on soaked wooden skewers. We grilled them along side the lamb kebabs.

Spring Dinner Party

Cheery dinner invitations went out at the beginning of the week declaring, “Spring is in the Air”. We realized this pronouncement was premature by Thursday when we were smoking and barbecuing in the wind, snow and freezing rain. Friday’s ice storm proved to be even more gruesome:  just as the lemon meringue pie was about to be started, downed hydro lines took the power out. The lemon filling was then whisked and cooked by candlelight, meringues were whipped by hand, and the pies were baked on the Broil King. This was a pioneer pie! Thank-fully everything else was due to be cooked on the barbecue and our plans were not otherwise interrupted.

Consistent with our philosophy of preparing in advance so that we can enjoy our own party, most of the work was finished by mid-afternoon. This also meant that the dishes were done before the party even started so all that was left to do was grill the steaks (thanks Ted) and have fun with our guests!


Pulled Pork Pizzas

1 recipe whole wheat pizza dough
1 onion, halved lengthwise then thickly sliced
2 tablespoons olive oil
1 red pepper, cut into large chunks
barbecue sauce
pulled pork
grated Monterey Jack Cheese

Prepare pizza dough according to your favourite recipe, or thaw frozen dough. For ease of last minute preparation, we shaped the dough into very small (4-5”) individual pizzas, and grilled them on a preheated barbecue set to MEDIUM for about 2 minutes per side or until cooked and golden. We then let them cool on a wire rack and stored them in a ziplock bag until ready to assemble and cook. The crusts can be prepared to this point one day ahead and left at room temperature, or even weeks ahead and stored in the freezer.

Heat the olive oil in a 12” skillet, and add the sliced onion. Cook over MEDIUM LOW stirring every 4-5 minutes, until golden and sweet, about ½ hour to 45 minutes. Let cool. Meanwhile, grill the red pepper until tender, and set aside to cool. Chop into large dice.

Up to 3 hours before serving, spread the crusts with a small amount of barbecue sauce. Scatter with a small amount of pulled pork and caramelized onion, sprinkle with grated Monterey Jack cheese, and top with red peppers. Just before serving, bake or grill until heated through and cheese is bubbling, about 10 minutes at 375° .

Grilled Sweet Potato and Fig Salad

This recipe was adapted from Yotam Ottolenghi’s version in Jerusalem. We felt that grilling the sweet potatoes and figs would enhance the flavor. It is delicious served at room temperature, which makes it a great make-ahead party dish. Just drizzle with balsamic glaze and scatter the goat cheese over top at the last minute.

2 large sweet potatoes, peeled and cut into wedges
8 green onions, halved lengthwise
6 just-ripe figs, quartered
¼ cup olive oil
1-2 red chiles, very thinly sliced
4 ounces soft goat’s cheese
Salt and freshly ground black pepper
2 tablespoons balsamic glaze

Preheat the barbecue on MEDIUM HIGH for 10 minutes, then reduce heat to MEDIUM LOW. Prepare the potatoes, onions and figs and brush them lightly with olive oil. Starting with the potatoes, grill them on all three sides, turning to prevent scorching (due to the high sugar content) and to create nice grill marks. Lay the onions out across one side of the barbecue, and the figs on the other. Gently turn the onions until slightly charred and soften, then remove and chop roughly. Grill the figs until lightly caramelized and dense, about 5 minutes.

Arrange the sweet potatoes on a platter, then scatter the figs, onions, chiles, and goat’s cheese over top. Sprinkle with salt and pepper and drizzle with the balsamic glaze. Serve at room temperature or slightly warm.

Lemon Meringue Pie

1 single crust pastry

for the filling:
1 cup sugar
2 tablespoons cornstarch
6 large egg yolks
2 large eggs
¾ cup fresh lemon juice
pinch of salt
¾ cup butter, cut into ½ “ pieces

for the meringue:
6 large egg whites
¼ teaspoon cream of tartar
1 cup granulated sugar

Preheat the oven to 375°f. Roll out the pastry and place it in a 9” pie shell. Prick it all over with a fork. Lay a sheet of parchment paper over the pastry, and sprinkle it with rice or dried beans to weigh it down. Place it in the oven for 20 minutes, then remove the parchment paper and weights. Bake for another 5-10 minutes or until golden. Let cool completely.

To make the filling, whisk together the sugar and cornstarch in a heavy medium saucepan. Whisk in yolks, whole eggs, lemon juice and salt. Whisk over medium heat until mixture thickens and just begins to boil around the edges, about 6 minutes. Add butter a few pieces at a time, whisking until melted and smooth. Cool 10 minutes, then pour warm filling into the crust.

For the meringue, using an electric mixer (or an old fashioned rotary beater if your power is out!), beat the whites and cream of tartar in a large bowl until foamy. Add 1 tablespoon of the sugar and beat until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, then beat until stiff and glossy. Spread the meringue over the warm filling, covering it completely and ensuring that the meringue is touching the crust all the way around. Using a knife or offset spatuala pull up peaks of meringue in a decorative way. Bake at 300°F for 20-25 minutes or until just golden on the peaks.  If baking on the barbecue, set the pie on an insulated baking sheet to disburse the heat and prevent burning on the bottom. 

Maple Glazed Pineapple and Smokin Chipotle Pork Chops

We arrived home late last Saturday afternoon after a grueling week of work and hurried meals, and just wanted to crash. On the other hand, we also knew that a simple, NUTRITIOUS dinner was going to help set us back on the right track. When putting together a menu, you have to start somewhere- so we opened the refrigerator and  were greeted with a fresh pineapple that was begging to be eaten - we decided to start there.
We found a jug of maple syrup and a bottle of our Smokin' Southwest Chipotle Barbecue Sauce in the frig,  pulled a bag of quinoa out of the cupboard and decided on the menu: Grilled Maple Glazed Pineapple, Smokin' Chipotle Pork Chops, Quinoa Salad and steamed green beans.

After a quick trip to the market to pick up the pork chops and green beans, and 30 minutes of prepping, we had the quick, nutritious dinner that was fit for a king.




 QUINOA  SALAD with KALE SPROUTS

Quinoa is an ancient grain that is rich in protein, calcium and iron. It is the perfect blank canvas for salads and side dishes, as pretty well anything goes with it. We just use whatever fresh vegetables that we can find in our refrigerator. Nuts and cheese are a great addition too.




Quinoa may be prepared quickly and easily with this basic method:
       1 cup quinoa
       2 cups water            
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Try substituting chicken or vegetable stock for the water for a richer tasting base.


1 cup Quinoa
2 cups chicken stock
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes, chopped
1/2 cup green onions, chopped
2 tbsp toasted walnuts, chopped
2 tbsp blue cheese, crumbled
2 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
salt and pepper, to taste
1 cup kale sprouts

Prepare quinoa as directed above. Allow to cool slightly.  Combine with chopped cucumber, cherry tomatoes, green onions, toasted walnuts and blue cheese. Add olive oil, lemon juice and salt and pepper to taste. Top with a pile of kale sprouts, and serve.


SMOKIN' SOUTHWEST CHIPOTLE PORK CHOPS

2 pork chops, 1 1/4 inches thick
Smokin' Southwest CHipotle Barbecue Sauce, Broil King


Brush grids with vegetable oil and preheat barbecue on HIGH for 10 minutes, reduce to MEDIUM-LOW.  Place pork chops on grids and grill for 5 minutes per side. Brush on Smokin' Chipotle Barbecue Sauce during the last 4 minutes of grilling.


 MAPLE GLAZED PINEAPPLE

1 fresh pineapple, cored and cut into 4" segments
Glaze:
3 tbsp maple syrup
1 tbsp lemon juice
1 tsp cinnamon

 Place on grill along with the pork chops, and cook for 10 minutes,  brushing with glaze as pineapple browns and carmelizes.

 We were spoiled on Sunday by our friends, Lynn & Max, who treated us to the most delicious brunch at their cozy home in the country. We arrived to the smell of fresh baked soda bread and muffins. Max had picked up a wonderful selection of cheeses and smoked salmon at the market, to go with the eggy Apple Puff and back bacon that he and Lynn prepared as we enjoyed Mimosas and coffee and the cozy fire. It was the perfect way to end the week!

Simple Easter Fare

Easter Sunday doubled as Eric's Birthday Eve

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With our families scattered all about, it was really nice to have a pre-Easter visit with Andy and Teddy in Berlin and Charlie and Brian in London.    Returning home, we had very thin crowds around our dinner tables, but we all enjoyed more of our quick and simple grilled menus for the Easter weekend.

 

 

Lemon Tarragon Arctic Char

This was a snap to prepare for Good Friday dinner.

2 fillets of Arctic Char

2 tablespoons lemon juice

1 tablespoon butter

2 teaspoons chopped fresh tarragon

salt and freshly ground pepper, to taste

1 lemon, thinly sliced

1 cedar plank, soaked in water for ½ hour

Place the lemon juice and butter in a small glass bowl, and microwave briefly to melt the butter.  Whisk them together, then spoon or brush over the fish.  Sprinkle with fresh tarragon, salt and pepper.  Lay the lemon slices on top of the soaked cedar plank.  Place the fish over the lemon slices.

If using a three-burner grill, set the outside burners to medium and the centre burner to LOW, and place the plank in the middle.  Cook for about 20 minutes, or until the fish is slightly firm to the touch, and flakes easily with a fork. 

To serve, slip a thin spatula between the skin and the flesh, and lift the fish onto a plate.  Garnish with lemon wedges if desired.

 

Herbed Rack of Lamb

with Grilled Eggplant Parmesan, simple boiled fingerlings and broccoli

3 frenched racks of lamb

¼ cup chopped fresh mint

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

2 tablespoons grated lemon zest

juice of ½ lemon

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Place the racks of lamb in a shallow glass dish.  In a small bowl, mix together the remaining ingredients.  Pour this mixture over the lamb,  pressing the herbs onto the surface on all sides.  Marinate for at least 45 minutes (at room temperature) or up to 24 hours in the refrigerator. 

Place on a preheated barbecue set to MEDIUM.  Cook, turning every 5 minutes for a total of 20 minutes for medium rare, or until done to your liking.  Serve with mint jelly or chutney.