ROTISSERIE GRILL - Gourmia · Rotisserie Grill 8 "D¨+:9©E¨)¨):8+>DC Trim the asparagus spears...

ROTISSERIE GRILL

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Copyright © 2016 Gourmia. All Rights Reserved.

Recipes

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YIELD 6 SERVINGSPREP TIME 15 MINUTES

COOKING TIME 1 HOUR 20 MINUTES

INGREDIENTS

Rotisserie Grill 2Copyright © 2016 Gourmia. All Rights Reserved.

Herb CoatedRoast BeefDirectionsIn a small skillet, toast the cumin and coriander seeds over low

heat until fragrant, 2 to 3 minutes. Cool. Transfer the seeds to a

mini–food processor and pulse until coarsely ground. Add the

parsley, oil, garlic, ginger, salt and pepper and pulse to form a

thick paste. Rub the roast all over with the herb paste. Slide the

roast on the Classic Rotisserie Spit, centering it in the middle of

the Spit. With kitchen string, tie the roast firmly in 2-inch

intervals into a cylindrical shape.

Add 2 to 3 tablespoons water to the Crumb & Drip Tray and

slide back into place. Place the loaded Spit into the Oven

chamber with the square tip end toward the Drive Port, resting

the handle on the Handle Port. Press down into place until it

locks securely. Close the Glass Door. Set the Temperature to

175°C [347°F] and the Timer to 1 hour and roast. Add 2 to 3

tablespoons water to the Crumb & Drip Tray and slide back into

place. Reset the Timer to 20 minutes and roast until an

instant-read thermometer inserted into the center of the roast,

not touching the Spit, registers 130°F.

Place the roast on the Accessory Rack over a cutting board and

let stand 10 minutes. Remove the Spit and cut o� the kitchen

string. Cut into thin slices.

1 TEASPOON CUMIN SEEDS

1 TEASPOON CORIANDER SEEDS

1/2 CUP PACKED FRESH PARSLEY LEAVES

2 TABLESPOONS OLIVE OIL

4 CLOVES GARLIC, CHOPPED

1 TABLESPOON GRATED PEELED FRESH GINGER

1 TEASPOON KOSHER SALT

1/2 TEASPOON FRESHLY GROUND PEPPER

1 (3-POUND) EYE ROUND BEEF ROAST,TRIMMED OF EXCESS FAT

YIELD 4 SERVINGSPREP TIME 15 MINUTES + MARINATING


INGREDIENTS


Spanish Rotisserie Po�kTenderloin wi�h PeppersDirectionsMarinade: In a small bowl, whisk together 2 tablespoons oil, onion, thyme, vinegar, garlic, cumin, 3/4 teaspoon salt and paprika. Place the pork in a large plastic zip-close bag. Add the marinade, squeeze out the air and seal the bag, turn to coat the pork. Marinate the pork in the refrigerator, turning the bag occasionally, at least 4 hours or up to 8 hours. Meanwhile, in a medium bowl, toss together the peppers, remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Press the top of the Seafood & Vegetable Flat Basket tabs together to remove the lid and open the basket. Fill with the peppers and replace the Basket lid. Place the loaded Flat Basket into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F] and the Timer to 30 minutes. Roast until the peppers are tender and evenly charred. Transfer the peppers to a plate. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Slide the pork on the Classic Rotisserie Spit, centering it in the middle of the Spit. Fold the narrow end underneath the pork. With kitchen string, tie the pork firmly in 11/2-inch intervals into a cylindrical shape. Place the loaded Spit into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F] and the Timer to 35 minutes. Roast until an instant-read thermome-ter inserted into the center of the pork, not touching the Spit, registers 145°F. Place the pork on the Accessory Rack over a cutting board. Let stand 5 minutes. Remove the Spit and slice the pork. Serve with the peppers.

2 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

2 TABLESPOONS MINCED RED ONION

1 TABLESPOON CHOPPED FRESH THYME

2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS

1 TABLESPOON SHERRY VINEGAR

1 TEASPOON GROUND CUMIN


1/2 TEASPOON HOT PAPRIKA

1 MEDIUM RED BELL PEPPER, THICKLY SLICED

1 MEDIUM GREEN BELL PEPPER, THICKLY SLICED

YIELD 2 SERVINGSPREP TIME 15 MINUTESCOOKING TIME 1 HOUR

INGREDIENTS


Spice Rub�edCo�nish Game HensDirectionsIn a small bowl, combine the brown sugar, cumin, coriander, paprika, ginger, salt, garlic powder, pepper and cinnamon. Rub the hens with the spice mixture. Remove the lock screws on the Drive end of the Dual Rod Rotisserie Spit. Slide the hens onto the Spit, centering the hens in the middle of the Spit. Tie the legs together with kitchen string and once around the wings. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Place the loaded Spit into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 225°F [437°F] and the Timer to 1 hour. Roast until an instant-read thermometer inserted into the thickest part of the thigh, not touching the Spit, registers 165°F. Place the hens on the Accessory Rack over a cutting board and let stand 5 minutes. Remove the Spit and cut o� the kitchen string. Serve the hens with lime wedges.

1 TABLESPOON BROWN SUGAR

1 TEASPOON GROUND CUMIN

1 TEASPOON GROUND CORIANDER

1 TEASPOON SMOKED PAPRIKA

1 TEASPOON GROUND GINGER

3/4 TEASPOON KOSHER SALT

1/2 TEASPOON GARLIC POWDER


1/8 TEASPOON GROUND CINNAMON

2 (1 TO 11/4-POUND) CORNISH GAME HENS

LIME WEDGES

YIELD 2 SERVINGSPREP TIME 20 MINUTES + MARINATING

COOKING TIME 50 MINUTES

INGREDIENTS


Mustard HerbCo�nish Game HensDirectionsIn a small bowl, stir together the parsley, mustard, lemon zest and juice, thyme, rosemary and garlic. With fingertips, gently separate skin from meat on each hen breast, being careful not to break skin. Tuck 2 sage leaves under the skin of each hen. Place the hens in a large plastic zip-close bag. Add the marinade, squeeze out the air and seal the bag. Marinate the hens in the refrigerator at least 2 hours or up to 8 hours. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Remove the lock screws on the Drive end of the Dual Rod Rotisserie Spit. Slide the hens onto the Spit, centering the hens in the middle of the Spit. Tie the legs together with kitchen string and once around the wings. Sprinkle the hens with the salt and pepper. Place the loaded Spit into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F] and the Timer to 50 minutes. Roast until an instant-read thermometer inserted into the thickest part of the thigh, not touching the Spit, registers 165°F. Place the hens on the Accessory Rack over a cutting board and let stand 5 minutes. Remove the Spit and cut o� the kitchen string.

2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY

2 TABLESPOONS DIJON MUSTARD

ZEST AND JUICE OF 1 SMALL LEMON

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

2 TEASPOONS CHOPPED FRESH THYME

2 TEASPOONS CHOPPED FRESH ROSEMARY

2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS

2 (1 TO 11/4-POUND) CORNISH GAME HENS

4 FRESH SAGE LEAVES





INGREDIENTS


Slow Roasted Salmonwi�h Green SauceDirectionsWith the tip of a small, sharp knife, pierce the skin side of the salmon at 1 inch intervals; transfer to a large bowl. Add 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Press the top of the Seafood & Vegetable Flat Basket tabs together to remove the lid and open the Basket. Line the bottom of the Basket with the dill and thyme sprigs. Add the salmon, skin side down, and replace the Basket lid. Place the loaded Flat Basket into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 125°C [257°F] and the Timer to 50 minutes. Roast until an instant-read thermometer inserted into the side of the salmon registers 120°F. (A small knife should slide easily through the flesh). Transfer the salmon to a platter. Meanwhile, in a medium bowl, whisk together the remaining 1/3 cup oil, 2 tablespoons dill, 3/4 teaspoon salt and 1/2 teaspoon pepper, lemon zest and juice, parsley, shallots and capers. Drizzle the sauce over the salmon.

1/3 CUP + 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

13/4 TEASPOONS KOSHER SALT

1 TEASPOON FRESHLY GROUND PEPPER

1 (11/2-POUND) WILD SALMON FILLET WITH SKIN

1/2 LARGE BUNCH FRESH DILL + 2 TABLESPOONSCHOPPED FRESH DILL

1/2 BUNCH FRESH THYME

ZEST AND JUICE OF 1 LARGE LEMON

1/4 CUP CHOPPED FRESH PARSLEY

1/4 CUP FINELY CHOPPED SHALLOTS

2 TABLESPOON CAPERS,DRAINED AND COARSELY CHOPPED



INGREDIENTS


Tex Mex RoastedShrimp Cocktail DirectionsCocktail Sauce: In a medium bowl, stir together the chili sauce, ketchup, cilantro, horseradish, jalapeño and lime zest and juice. Refrigerate. Shell and devein the shrimp, leaving the tails on. In a large bowl, toss together the shrimp, oil, salt and pepper. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Press the top of the Seafood & Vegetable Flat Basket tabs together to remove the lid and open the basket. Fill with the shrimp in one layer and replace the Basket lid so the bundles fit snugly. Place the loaded Flat Basket into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F] and the Timer to 10 minutes. Roast until the shrimp are just opaque in the center. Serve with the cocktail sauce.

2/3 CUP CHILI SAUCE

1/3 CUP KETCHUP

1/4 CHOPPED FRESH CILANTRO

2 TABLESPOONS PREPARED DRAINED HORSERADISH

1 SMALL JALAPENO CHILE, MINCED

1/2 TEASPOON LIME ZEST

1 TABLEPOON FRESH LIME JUICE

16 JUMBO SHRIMP

1 TABLESPOON OLIVE OIL





INGREDIENTS


Roasted AsparagusPancetta BundlesDirectionsTrim the asparagus spears to 6-inch lengths. For each bundle, wrap half a pancetta slice around the middle of 2 asparagus spears. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Press the top of the Seafood & Vegetable Flat Basket tabs together to remove the lid and open the basket. Arrange 8 bundles on an angle in one layer and replace the Basket lid so the bundles fit snugly. Place the loaded Flat Basket into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F] and the Timer to 15 minutes. Roast until the asparagus are tender and the pancetta is crisp. Transfer to a platter. Repeat with the remaining bundles. Serve with lemon wedges.�

32 THIN ASPARAGUS SPEARS

8 VERY THIN SLICES PANCETTA, HALVED

LEMON WEDGES


INGREDIENTS


Spiced Roasted Carro�swi�h AlmondsDirectionsCut each carrot crosswise in half. In a large bowl, toss together the carrots, oil, thyme, oregano, paprika, 1/2 teaspoon salt, nutmeg, and pepper. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Insert the square end tip of the Classic Rotisserie Spit into the Extra Large Rotis-serie Tumbler to the opposite side as far as it will go. Fill with the carrots and lock the Tumbler securely. Place the loaded Tumbler into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 225°F [437°F] and the Timer to 1 hour. Roast until the carrots are tender. Transfer the carrots to a platter; top with the butter, vinegar and remaining 1/2 teaspoon salt and toss to coat. Serve sprinkled with the almonds.

3 BUNCHES THIN CARROTS

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 TABLESPOON CHOPPED FRESH THYME

1 TABLESPOON CHOPPED FRESH OREGANO

1 TEASPOON SMOKED PAPRIKA


1/2 TEASPOON GROUND NUTMEG


1 TABLESPOONS BUTTER, MELTED

2 TEASPOONS RED WINE VINEGAR

1/3 CUP WHOLE NATURAL ALMONDS,COARSELY CHOPPED AND TOASTED



INGREDIENTS


Roasted Tiny Potat�es wi�hSho�lo�s and Herb Sal�DirectionsIn a small bowl, combine the salt, rosemary, thyme and pepper. Transfer 1 teaspoon herb salt to a cup and set aside. In a large bowl, toss the potatoes and shallots with the oil and remaining herb salt. Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Insert the square end tip of the Classic Rotisserie Spit into the Extra Large Rotis-serie Tumbler to the opposite side as far as it will go. Fill with the potatoes and lock the Tumbler securely. Place the loaded Tumbler into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 225°C [437°C] and the Timer to 1 hour and roast. Reset the Timer to 15 minutes and roast until the potatoes are tender. Serve sprinkled with the reserved herb salt.


1 TEASPOON FINELY CHOPPED FRESH ROSEMARY

1/2 TEASPOON FINELY CHOPPED FRESH THYME


2 POUNDS ASSORTED TINY POTATOES

12 SMALL SHALLOTS, PEELED

11/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL


INGREDIENTS


Roasted Pineapple wi�h Yogurt, Honey and PistachiosDirectionsWith a large knife, cut o� the pineapple 1/2 inch below the leafy top. Slice o� the bottom to remove the end of the core. Set the pineapple upright and using the curve of the fruit as a guide, slide downward to remove the tough rind and any “eyes.” Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into place. Slide the pineapple on the Classic Rotisserie Spit, centering it in the middle of the Spit. Place the loaded Spit into the Oven chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F] and the Timer to 1 hour. Roast until the pineapple is tender and browned around the edges. Place the pineapple on the Accessory Rack over a cutting board. Let stand until cool enough to handle. Remove the Spit cut crosswise into 12 slices. Place 3 pineapple slices on each of 4 dessert plates. Top each serving with the 2 tablespoons yogurt, 1 teaspoon honey, 1 tablespoon pistachios and 1 mint sprig.

1 SMALL PINEAPPLE

1/2 CUP PLAIN GREEK YOGURT

4 TEASPOONS HONEY

1/4 CUP ROASTED PISTACHIOS,COARSELY CHOPPED

4 FRESH MINT SPRIGS

Date post:	27-May-2020
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ROTISSERIE GRILL - Gourmia · Rotisserie Grill 8 "D¨*+:9©*E¨)¨):8+>DC Trim the asparagus spears...

Documents

ROTISSERIE GRILL - Gourmia · Rotisserie Grill 8 "D¨+:9©E¨)¨):8+>DC Trim the asparagus spears...