Ooooh, the Sweet, Sweet Smell of Rotisserie

I've never been a big product endorser, especially kitchen "gadgets" and equipment that just take up space and have one function. I don't own a Toaster - that's what the broiler is for. I immediately put to the curb a Microwave that my mother gave me for Christmas when I was in college never to be replaced. Granted it was a cheap model that wouldn't even boil water. Really.
Want Popcorn? A decent pot and high heat oil. Need Bacon cooked - a cookie sheet and a 350 oven. Weenies? Saute Pan and a dab of butter.
Bye, bye Blender, Ice Cream Maker, Deli Meat Slicer and Wine Chiller.
UNTIL NOW
My mother redeemed herself in every way this past holiday season by gifting me with Sir Ron Popeil's Ronco Showtime Rotisserie & BBQ. That's right - the one and only Set It And Forget It. I'm in love. Last night I spent 10 minutes gazing adoringly at a rack of baby back ribs as they rotated and sizzled and dripped and smelled like real meat should.
Pork Loins, Whole Chickens, Chicken Drumettes, Chicken Thighs, Leg of Lamb and Beef Ribs. Mmmm. I think the manual mentioned Fish and Vegetables, too, but those pages have "gone missing". The machine is a carnivore's dream and I urge everyone to go to the Ronco website and purchase a Set It and Forget It immediately. Overnight shipping.

Bon Vivant Houston

Chef Andrew received well-deserved recognition for participating in the inaugural "Bon Vivant Houston" event last week at the Hilton-Americas Hotel. Twelve of Houston's finest chefs from Restaurants, Catering and Hotels joined forces to wow over 100 guests who generously contributed to the Youth Development Center's first gala fundraiser. The event also was featured in Shelby Hodge's on-line column on Culturemap.com. Here's the link: Chefs take on the challenge of cooking in a hotel ballroom - 2010-Jan-28 - CultureMap Houston

Bon Vivant Houston
27 January 2010

Menu & Wine Pairing

Butternut Squash Bisque
with Jumbo Lump Crab Meat, Fennel and Tarragon
Willamette Valley Pinot Gris

Seared Halibut with Tomato Jus
over French Green Lentils with Aromatic Vegetables and Bacon
Paul Dolan Chardonnay

Braised Beef Short Ribs in a Barolo Reduction
with Roasted Fingerling Potatoes, Wild Mushrooms and Wilted Watercress

BV Vineyards Cabernet Sauvignon

Baby Arugula Salad & Homemade Flatbread
Baby Arugula in a Champagne Vinaigrette
with Pear Tomatoes & Endive
Mediterranean Flatbread
with Caramelized Onions, Stilton and Toasted Pine Nuts
Parducci Merlot

White Chocolate Bread Pudding
with Mascarpone Cream and Chocolate Shavings
over Fresh Berry Compote in a Vanilla Syrup

Schramsberg Blancs de Blancs

Fresh Ginger Snaps, Hot out of the Oven