Ronco Showtime ST3001WHGEN User Manual page 14

Prepare vegetables and place in a large bowl or food storage bag. Combine marinade ingredients and pour over
vegetables. Cover and marinate 1 to 2 hours at room temperature. Drain off marinade and skewer vegetables on
Kabob Rods. Rotate the skewered vegetables for 20 to 25 minutes until vegetables are slightly brown, but still
crunchy. Remove kabobs from Gear Wheels and slide the vegetables off onto serving plates. Serves 6.
Merlot Marinated Leg of Lamb
One Leg of Lamb (4½ to 5 Pounds) Boned and Tied
1 Cup Merlot or Other Dry Red Wine
4 Cloves Garlic; Minced
2 Tablespoons Dried Oregano
1 Tablespoon Dried Rosemary
1 Tablespoon Coarsely Ground Pepper
Combine soy sauce, merlot, garlic, oregano, rosemary, and pepper in a deep bowl. Add lamb and turn to coat
with marinade. Cove and chill at least 6 hours or up to a day, turning meat over several times. Remove lamb
from marinade, reserving to a day, turning meat over several times. Remove lamb from marinade, reserving
marinade for basting. Place the lamb on the Spit Rods. Cook for 1 hour, 15-30 minutes or until the internal
temperature reaches 160ºF for medium, basting several times during the last 10 minutes. Serves 6 to 8.
Ginger Teriyaki Chicken
One 3½ to 4 Pound Whole Chicken
½ Cup Soy Sauce
½ Cup Dry White Wine
¼ Cup Sake or Dry Sherry
¼ Cup Sugar
2 Slices Fresh Ginger Root
2 Tablespoons Water
1 Tablespoon Cornstarch
Ginger Teriyaki Sauce: Combine soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan. Bring to
a boil and simmer over medium heat 3 minutes. Blend water with cornstarch; stir into sauce. Stir over medium
heat 1 minute or until thickened. Strain sauce. Makes about 1 cup. Set aside to cool or refrigerate up to 1 week.
Next, wash and dry chicken, inside and out. Loosen the skin across the breast and then down around the leg and
thigh using a chop stick or your fingers. Reserve ½ cup of the cooled teriyaki sauce and inject some of the
remaining sauce under the skin of the chicken. Work it over the breast, legs and thighs. Rub more sauce all over
the outside of the chicken and then marinate for 30 minutes. Place chicken on the Spit Rods for 55 to 60
minutes or until the internal temperature reaches 180ºF on meat thermometer inserted in the thigh. Remove
chicken and cut into pieces to serve. Serve with the remaining teriyaki sauce. (You could substitute a prepared
Teriyaki Marinade for the Ginger Teriyaki Sauce in this recipe. If you are fixing two small chickens at once,
skewer them side by side on the Spit Rods and increase the time to 1½ hours). Serves 2 to 3.
Mustard-Brown Sugar Glazed Pork Chops
Three or Four 1 Inch Thick Center Cut Pork Chops
½ Cup Brown Sugar
¼ Cup Dijon Mustard
Pinch Each of Dried Thyme and Dried Sage