1
1
2
chipotle chiles in adobo sauce,
plus 2 tablespoons (30 ml)
adobo sauce
¼
teaspoon (1 ml) freshly ground
black pepper
½
teaspoon (2 ml) sea or kosher
salt
1½
teaspoons (7 ml) Liquid Smoke
Heat oil in a medium saucepan over
medium heat until hot and shimmering.
Add garlic and onion; sauté until soft and
translucent, about 5 to 7 minutes. Add
remaining ingredients and stir to combine.
Bring sauce to a boil and then reduce
heat to a simmer. Let sauce simmer
uncovered, about 30 to 40 minutes, or
until thickened.
Transfer sauce to the work bowl of a
Cuisinart
®
Food Processor fitted with the
chopping blade. Process until completely
smooth.
Use immediately or contain in a sealed
glass jar. Store in refrigerator if not using
right away.
SALSA VERDE
This “green” salsa is a classic sauce in
Mexican cooking. It works well with
fish and poultry alike.
Makes about 2½ cups (625 ml).
4
garlic cloves
1
pound (500 g) tomatillos,
husks removed
2
tablespoons (30 ml) olive oil
2
serrano chiles (may substitute
with jalapeños)
6
green onions, cut into 1-inch
(2.5 cm) pieces
½
small onion, cut into 1-inch
(2.5 cm) pieces
¹∕³
cup (75 ml) fresh cilantro
¼
cup (50 ml) fresh lime juice
1
teaspoon (5 ml) sea or kosher
salt
¼
teaspoon (1 ml) ground cumin
Place the garlic in the work bowl of a
Cuisinart
®
Food Processor fitted with the
chopping blade. Pulse until roughly
chopped. Remove the garlic and add the
tomatillos and pulse until chopped.
Reserve.
Heat the olive oil in a large skillet set over
medium heat. Once the oil is hot and
shimmering, add the garlic and sauté until
just softened. Add the tomatillos (with
juices) and let cook for about 8 minutes,
or until a strong simmer is achieved.
While the tomatillos and garlic are
cooking, add the chiles, green onions and
onion to the work bowl of the food
processor. Pulse to roughly chop. Add the
cooked garlic and tomatillos (with their
juices) to the chopped vegetables and
add the remaining ingredients. Process
until homogenous.
Use immediately or contain in a sealed
glass jar. Store in refrigerator if not using
right away.
BASIC BRINE
FOR POULTRY OR
PORK
Brining poultry or pork before cooking
adds a lot of extra moisture and flavour to
your cooked food. For even more flavour,
add herbs to the brining solution.
Makes enough for one 4 to 5 pounds
(1.8 to 2 kg) chicken or two Cornish hens*.
8
cups (2 L) water
1
cup (250 ml) kosher salt
Combine the water and salt in a mixing
bowl large enough to accommodate the
chicken. Whisk the water and salt together
and add the chicken. If the chicken is not
fully submerged, add more water.
Cover and refrigerate 3 to 4 hours. Do not
over-brine or the meat will be too salty and
it will alter the texture of the final product.
*If brining pork loin, use ¹∕³ cup (75 ml)
kosher salt, 2 tablespoons (30 ml) sugar,
8 cups (2 L) warm water. If the pork is not
fully emerged, add more water. Cover and
refrigerate 2 to 3 hours.
ENTRÉES
LEMON, DIjON AND
HERB ROAST CHICKEN
Makes 4 to 6 servings.
1
3½- to 4½-pound (1.6 to 1.8 kg)
chicken
1
recipe Basic Brine for Poultry
(page 14)
1
recipe Lemon Dijon Herb
Marinade (page 12)
Rinse chicken and pat dry inside and out
with paper towels; place on a cutting
board. Prepare Basic Brine according to
instructions. Be sure to rinse the chicken
well after brining and pat dry. Add the
Lemon Dijon Herb Marinade to a 1-gallon
(3.8 L) re-sealable bag. Place the chicken
in the bag with the marinade and make
sure that the marinade fully coats the
chicken. Place the sealed bag with the
marinating chicken in the refrigerator for
2 to 4 hours. After the time has elapsed,
remove the chicken from the bag and
truss the chicken well with butcher’s
twine.
Place the dressed and trussed chicken on
the provided poultry tower fitted in the
drip tray. Place in the Cuisinart
®
Vertical
Rotisserie and set the temperature to
400°F (200°C). Set the timer for 1 hour
and 15 minutes. Check the temperature
after one hour – the internal temperature
should register 175°F (80°C) for the light
meat and 180°F (85°C) for the dark meat.
Let chicken rest for 15 minutes; carve and
serve.
Nutritional information per serving:
Calories 670 (62% from fat) • carb. 7g •
pro. 56g • fat 45g • sat. fat 13g • chol. 270g •
sod. 1050mg • calc. 42mg • fiber 0g
CAjUN RUBBED
ROAST CHICKEN
Makes 4 to 6 servings.
1
3½- to 4½-pound (1.6 to 1.8 kg)
chicken
1
recipe Basic Brine for Poultry
(page 14)
1
recipe Cajun Rub (page 12)
Rinse chicken and pat dry inside and out
with paper towels; place on a cutting
board. Prepare Basic Brine according to
instructions. Be sure to rinse the chicken
well after brining and pat dry. Add the
Cajun Rub to a 1-gallon (3.3 L) re-sealable
bag. Place the chicken in the bag with the
rub and make sure that the rub fully coats
the chicken. Place the sealed bag with the
seasoned chicken in the refrigerator for 2
to 4 hours. After the time has elapsed,
remove the chicken from the bag and
truss the chicken well with butcher’s
twine.
Place the dressed and trussed chicken on
the provided poultry tower fitted in the
drip tray. Place in the Cuisinart
®
Vertical
Rotisserie and set the temperature to
400°F (200°C). Set the timer for 1 hour
and 15 minutes. Check the temperature
after one hour – the internal temperature
should register 175°F (80°C) for the light
meat and 180°F (85°C) for the dark meat.
Let chicken rest for 15 minutes; carve and
serve.
Nutritional information per serving:
Calories 450 (40% from fat) • carb. 1g •
pro. 65g • fat 19g • sat. fat 5g • chol. 190mg •
sod. 950mg • calc. 32mg • fiber 0g
HOISIN GLAzED
ROAST CHICKEN
Makes 4 to 6 servings.
1
3½- to 4½-pound (1.6 to 1.8 kg)
chicken
1
recipe Basic Brine for Poultry
(page 14)
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) freshly ground
black pepper
1
recipe Hoisin Glaze (page 12)
Rinse chicken and pat dry inside and out
with paper towels; place on a cutting
board. Prepare Basic Brine according to
instructions. Be sure to rinse the chicken
well after brining and pat dry. Sprinkle the
salt and pepper all over the chicken,
including the cavity. Add half of the Hoisin
Glaze to a 1-gallon (3.3 L) re-sealable bag.
