Jan 23, 2011--- Measure Your Feet Day (so you know whose not to step upon) and Rotisserie Pork

I messed up.

We are having pork again today.   Not so ingenuous, however it is mostly because I messed up when freezing my pork 4 weeks ago.  It is no secret that I love a good deal, but sometimes even I make mistakes.  I bought a humongo pork loin for .99/lb and divvied it up to several pork roasts.  Smarty me put two roasts in one freezer bag...and they froze together.  My time would have been better spent banging my head against the wall.

So tip #1 for the day?  Freeze things appropriately

Problema #2?  Making things twice in a row makes my husband cranky.  He can only stand leftovers so many times and he can only stand the same kind of protein so many days in a row.  He gets burned out (understandably) like we all do (think Turkey day....and 24 days following when you make a 70 lb turkey).

So for day #1 (last night) I made Rotisserie Pork in the rotisserie (but you could use an oven).  I painted on a bit o' olive oil (so my spices would stick a little better) and cheated for the spice part (used Cavender's Greek seasoning [salt-free]).  Can I tell you that it makes a mama happy to see her babies eat the food she has labored on?  (Ok, even though the labor was all of 4 minutes). 

So for day #2 of pork pork (thank you Swedish Chef) I want to use the rotisserie again (as it's still on my counter) but I think I want to make this version and ramp it up with more garlic.  I suppose I could chop the beast up and make pork chops, but I think this will be less effort.

That being said, time to go start!

Happy eating!

W

Jan 15 on Jan 16, 2011---Rotisserie Chicken (and if it's smokin' it's cookin', if it's burnin' it's done!)

I made a list of restaurant foods I miss, and want to recreate, and put Boston Market haphazardly in the middle.  Unfortunately/fortunately for me, our closest market is quite a bit of a jaunt down the road (like 25 mins), so I really had to want it to acquire it.  But now, the jaunt is a few hundred days away. 

We've had a rotisserie for years, a beast of a machine that was definitely required a few lessons in order to operate it, especially operate it without filling our house with smoke-alarm-induced squeals.  I don't even know if they make Oster rotisseries anymore, but this one is pretty similar (except ours is about 9 years older, not a Black and Decker and not digital, but besides that it's exactly the same---HA!). 

I used a rosemary/sea salt rub on the skin (added great flavor to the birdy), but there are more recipes to be tried!

• Line the bottom tray with foil---it's a nasty mess that can just be tossed.
• Be sure to tie down your birdy's phelanges appropriately.  If he flops around his little bits can scorch on the heating coils.

 How do you make roast chicken?  How do you ensure delicious, moist poultry on your dinner table? 

Wondermom