The Month End Wrap for May of Weekly Fabulous Friday Featured Raichlen Recipes!
“The origin of the rotisserie dates back to the Middle Ages in France. The word “rotisserie” comes from the French term “rôtisserie,” which means “cooked meat shop or counter.” The concept of cooking meat on a spit, or rotisserie, has been around for centuries, with evidence of its use dating back to ancient Rome and Greece.
In the 20th century, the rotisserie experienced a resurgence in popularity, particularly in the United States, where it became a staple of casual dining and backyard barbecues. Today, the rotisserie is enjoyed around the world, and its rich history and cultural significance continue to be celebrated.”
In May of 2024, and with Steven’s help, the 500 Club carried on that celebration!
Steven Raichlen Rotisserie Dishes
WEEK #34
Lemongrass Rotisserie Chicken – Planet Barbecue.
“This is Filipino fast food at its best-you´ll find lechon manok shops on virtually every street in Manila. You order it through a window cut in the wall net to a charcoal burning rotisserie. The vendor chops it into bit size pieces with a cleaver on a well-used butcher block and serves it with the Philippines ubiquitous garlic vinegar soy dipping sauce. Here an easy lemongrass and ginger blasted version you can make at home.”
WEEK #35
Rotisserie Prime Rib with Horseradish Creme – Project Fire
“The English call it roast beef, and for untold generations, a rib roast rotating on a spit in front of a wood fire has represented not just gustatory bliss, but material and spiritual comfort. So essential is the roast beef to the British sense of well-being, a special breed of dog was developed in the sixteenth century to turn a treadmill attached to the rotisserie spit. You’ve probably had prime rib cooked in the oven. Spit roasted next to a wood fire; prime rib is nothing less than a revelation.”
WEEK #36
Plancha-Grilled Duck Breasts with Cherry Salsa – Project Fire
“I like to think of duck breast as the beefsteak of poultry – a dark, rich red meat you serve medium-rare (certainly unlike chicken breast) – with an added benefit: crisp, bacon-like rich skin. I like to serve it with a fresh cherry salsa (duck has a natural affinity for red fruit), and you can build on the cherry theme by smoking the duck with cherry wood. If you don’t normally grill duck, this is a great way to try it, and it’s a lot easier and neater than cooking a whole duck. (note: we just happened to have a whole duck so we modified Steven’s recipe slightly by spit roasting)
WEEK #37
Yogurt-Marinated Lamb Tenderloin Kebabs – Planet Barbecue, topped with Secret Weapon Basting Sauce – Barbecue Sauces, Rubs, & Marinades
“Hamdi is the sort of restaurant your hotel concierge will happily steer you to-a glass enclosed ziggurat that looks out onto Istanbul’s glittering. But because this is an Istanbul institution, now just a tourist rap, you’ll find kitchens lined with blazing charcoal grills manned by seasoned grill masters, turning out adana and sogar kebabs of the strictest authenticity. But what really keeps me awake at night are memories of the grilled lamb tenderloin kebabs with Turkish yogurt, sweet tomato past and aromatic Turkish paprika.”
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