Black and Decker SmartRotisserie RTS500 Serie Manual De Instrucciones página 15

1 ⁄ cup fresh oregano, finely chopped
2
1 ⁄ cup fresh sage, finely chopped
2
1 ⁄ cup orange juice
2
⁄ cup lime juice
1
4
2 teaspoons fresh chopped ginger
2 teaspoons hot sesame oil
1 pound (.45 kg) shrimp, peeled and deveined
1. Combine oregano, sage, orange juice, lime juice, ginger and sesame oil in large mixing bowl. Mix well.
2. Add shrimp, pineapple, green pepper and orange pieces. Stir to thoroughly coat ingredients. Let stand at
room temperature for 15 minutes.
3. Spray Drip Tray, Shaft, Tower and Skewers with non-stick cooking spray.
4. Thread shrimp, green pepper and fruit pieces onto Skewers, dividing shrimp, green pepper and fruit
evenly between Skewers.
5. Position Skewers in Tower, then Drip Pan, Shaft and loaded Tower in Rotisserie. Cover.
6. Cook on High using the Poultry setting with the center element on for about 10 minutes.
7. Carefully remove Skewers prior to serving.
Makes: 6 servings.
Jerk Rub:
⁄ cup chives
1
3
2 tablespoons garlic powder
1 tablespoon brown sugar
1 tablespoon dried onion flakes
1 tablespoon ginger
1 tablespoon oregano
1 tablespoon red pepper
1 tablespoon salt
2 teaspoons allspice
2 teaspoon black pepper
2 teaspoons coriander
1 teaspoon cinnamon
⁄ teaspoon cloves
1
2
⁄ teaspoon nutmeg
1
2
1. Combine all jerk rub ingredients in a plastic bag and mix well.
2. Reserve 1 1 ⁄ teaspoons; set aside.
2
3. Brush chicken pieces with 2 tablespoons olive oil. Then drop 2 chicken pieces at a time into plastic bag
with jerk rub. Shake well to coat pieces. Transfer coated pieces to shallow pan and store in refrigerator
overnight.
4. Spray Drip Tray, Shaft, Tower and Skewers with non-stick cooking spray.
5. Position chicken pieces on Skewers. Then position Skewers in Tower.
6. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.
7. Cook on High using the Poultry setting with the center element on for 45 minutes.
8. While chicken is cooking, combine butter or margarine and onion in small saucepan. Sauté until onion is
soft. Add remaining ingredients and heat until preserves are simmering. Drizzle glaze over chicken pieces
after 15 and 30 minutes of cooking.
9. Serve Jerk Chicken with any remaining glaze.
Makes: 6 servings.
Ginger Herb Shrimp Kabobs
Jerk Chicken with Raspberry Sauce
14
3 slices ( 1 ⁄ -inch/1.27 cm) fresh pineapple, cut
2
into cubes
1 green pepper, cut into 1
1 medium navel orange, sliced
thick, and each slice quartered
Non-stick cooking spray
Chicken Pieces:
6 bone-in chicken breast halves,
about 5 pounds (2.27 kg) total
2 tablespoons olive oil
Non-stick cooking spray
Glaze:
2 tablespoons butter or margarine
1 ⁄ medium onion, finely chopped
2
1 jar (13 oz./369g) raspberry preserves
1 tablespoon lemon juice
1 tablespoon olive oil
1 ⁄ teaspoons jerk rub
1
2
1 ⁄ teaspoons red vinegar
1
2
1 ⁄ -inch (4 cm) pieces
2
⁄ -inch (.64 cm)
1
4