Spit roasted Chicken with spicy wild rice stuffing

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Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese.

Ingredients

  • 1 2-1/2 to 3-pound whole chicken
  • 3 tablespoons barbecue dry rub for chicken
  • ½ cup wild rice
  • ½ cup white rice
  • 2 teaspoons vegetable oil
  • 1 cup chicken broth
  • ½ cup chopped onions
  • 4 sun-dried tomatoes chopped
  • ½ teaspoon cayenne powder
  • ½ teaspoon dried sage, crumbled

Instructions

Rub the chicken with the barbecue rub, being sure to put some under the skin. Allow the rub to penetrate at room temperature while you prepare the stuffing.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water.

Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.

Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the chicken cavities. Secure the neck skin to the back of the chicken. Insert the spit rod through the bird, tie the wings together, and tightly secure the bird to the rod.

Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.

Sweet Chile Sauce

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Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.

Ingredients

  • 1 cup mirin (sweetened rice wine)

  • ½ cup soy sauce

  • 1/4 cup sugar

  • 1/4 cup sake

  • 1/4 cup cornstarch mixed with water until smooth

  • 1/4 cup minced Thai chiles (prik chee fa)

Instructions

In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.

Sweet Chile Chicken Tidbits

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Here’s another great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce. Serve these tidbits over rice accompanied by a spinach salad.

Ingredients

  • ½ cup flour

  • ½ cup cornstarch

  • 4 chicken thighs, deboned and cut into 1 ½ inch cubes

  • Vegetable oil for deep frying

  • ½ cup Asian sweet chile sauce (see recipe below)

Instructions

In a bowl, combine the flour and cornstarch. Season the chicken with salt and pepper and dredge in the flour mixture, shaking off the excess. Deep fry the tidbits in 350°F oil for 5 minutes. Drain on paper towels and toss in the sweet chile sauce.

 

Frizzled Shrimp with Chipotle Aioli

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A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

Ingredients

 For the Aloli:

  • 2 chipotle chiles, soaked in hot water for an hour

  • ½ teaspoon grated ginger

  • 1/4 teaspoon minced garlic

  • 1 tablespoon barbecue sauce

  • ½ teaspoon ground cumin

  • 4 egg yolks

  • 2 cups vegetable oil

For the Shrimp:

  • 16 shrimp, peeled and deveined with tails on

  • Salt and pepper

  • 16 pieces filo dough, cut 12 inches long and 1 inch wide

  • 1 egg, beaten

  • Vegetable oil for deep frying

Instructions

For the Aioli:

In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.

For the Shrimp:

 

Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.