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+--- Thread: Cajun spiced rotisserie chicken (/thread-563.html)
- Georgie - 04-21-2003
Tonight I shall give my "Ronco (As Seen on TV) Showtime" rotisserie it's maiden voyage. OK, I admit it. I'm a sucker for those info-mercials! I have a chicken that I intend to season with a cajun rub containing hot pepper, garlic and other un-named spices. 1. What kind of wine would go best?
2. Anybody ever use one of these appliances?
- hotwine - 04-21-2003
Don't have that one, but probably still have a few other Ron Popeil "just-gotta-have" gizmos around here.
For a wine, suggest a gutsy red - a Zin, or maybe a Rioja. A peppery Syrah would also probably work. Will look for your TN.
- Kcwhippet - 04-21-2003
We have one and use it all the time. Everything comes out very tasty and much juicier than most other cooking methods. One thing, you may be tempted to leave the food in a bit longer if you check the temp of the meat after the recommended cooking time. Don't do it, because you'll overcook the meat every time. Go by the book's suggested cooking times.
- Georgie - 04-21-2003
Thanks for the tips, both on the wines and the rotisserie. Can't wait to try it out!
- Georgie - 04-21-2003
Well, the dinner plans changed. One of the "eaters" can't tolerate peppers so I nixed the Cajun spices. Instead I used the lemon, garlic, sage, thyme and rosemary seasoning suggested in the rotisserie instruction book. Absolutely delicious, moist chicken! This contraption worked great! Wine? The guests decided they weren't in the mood for wine (gasp!) so we had soft drinks instead. Still a yummy din-din if I do say so myself.
- hotwine - 04-22-2003
Now, let me get this straight.... you invited folks to dinner, and then allowed them to dictate the menu, to include the ABSENCE of wine....?
- Kcwhippet - 04-22-2003
So, they didn't want the meal you were preparing and they didn't want the wine you were serving with it. It's those sorts of people that cause restaurants to print the little blurb on their menues "Absolutely no substitutions."
- Georgie - 04-22-2003
Laughing..It wasn't "high company." Only sister and her husband. Sister had had a doozy of a wine headache following Easter Day dinner and wasn't ready to drink wine again immediately, brother-in-law wasn't up for wine, and I wasn't going to open a bottle just for me and end up throwing half of it out. Guess I need to invite better wine drinker folks next time! No big deal...dinner was just an excuse to try out the rotisserie.
- wondersofwine - 04-22-2003
You can hardly expect Georgie to trade in her sister! The rotisserie recipe sounds good--I can't take really spicy food myself so skirt around Cajun cuisine. But it would be hard to forego the wine.
- Georgie - 04-22-2003
My sister,...ah, there's a subject...just let me quote my mother's words about her. "I wouldn't trade her for a million dollars, but I wouldn't give a plug nickel for another one like her!" That pretty much says it all! [img]http://www.wines.com/ubb2/wink.gif[/img]
- hotwine - 04-22-2003
Yup, that's pretty descriptive, all right.
"You comma my house, you drinka whata serve you, or takea hike." And I ain't even Eye-talian.
- Georgie - 04-22-2003
When I was seven years old, my mother arrived home from the hospital, walked in the house, handed me my sister and said, "Here's your baby." If she's spoiled, it's mostly my doing, I'll admit. Truth is she's my very best friend as well as my sis. I'd be lost without her. I make sure I have some 2003 Diet Pepsi with Lemon on hand for her. [img]http://www.wines.com/ubb2/smile.gif[/img]