Rosie loves a Rotisserie Chicken with Dirty Rice, Garlic-Ginger Basted Zucchini, Salad and Fresh Rolls. Here are the recipes for you to enjoy!
Rotisserie Chicken
Ingredients:
- 1 large hen, rinse and pat dry
Coat inside and out with Tony Cachere’s Cajun seasoning. Shake on some black pepper. Put on spit and allow to cook slowly. Baste with a mix of melted butter, sesame seeds and rosemary.
Dirty Rice
Ingredients:
- 1 pound giblets (wild fowl, chicken or turkey), finely chopped
- 1/2 pound pork pan sausage
- 1 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, chopped
- 1/2 cup fresh garlic, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup green onion tops, chopped
- 2 cups raw rice
- Salt and pepper to taste
Boil the giblets in salted water until very tender. Reserve this liquid for cooking rice (adding more water if necessary). In heavy, deep skillet start pork sausage on low heat., and as soon as fat begins to cook out, add onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all vegetables are soft. Add cooked rice, giblets, green onion tops, parsley, salt, and pepper, and still all together thoroughly, but lightly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and green onion tops become scorched. Better when prepared a day ahead. Freezes. Serves 10-12.
Zucchini with Garlic-Ginger Butter Sauce
Ingredients:
- 8 small or 4 medium zucchini
- 1 recipe Garlic-Ginger Butter Sauce (see below)
Prepare Garlic-Ginger Butter Sauce; set aside. Preheat grill or use an existing hot grill; position a wire rack 4 to 6 inches from heat. Slice zucchini lengthwise, or slice sharply on a diagonal, making pieces big enough so they won’t fall through the rack. Or, to keep zucchini slices or pieces form falling through the rack, place a piece of foil on the rack. Use a skewer to poke 1/4-inch holes in foil to let heat and smoke penetrate zucchini. Brush zucchini with butter sauce; place seasoned zucchini on rack. Grill 10 minutes or until crisp-tender, turning and brushing lightly with butter sauce several times. Remove grilled zucchini to a platter, brush again with butter sauce. Makes 4 servings.
Garlic-Ginger Butter Sauce
Ingredients:
- 1/2 cup butter or margarine
- 2 teaspoons Dijon-style mustard
- 2 teaspoons minced or grated fresh ginger root
- 1 teaspoon minced garlic
Melt butter or margarine in a small saucepan over low heat. Remove pan from heat; stir in remaining ingredients. Makes about 1/2 cup.
