Tag Archives | Winemaker 2011 Recipes

Larry’s Rotisserie Chicken

Yield: Serves 4

Turley says a rotisserie is the best cooking method for chicken, period. I couldn’t agree more, but if you don’t have a rotisserie, the chicken would do just fine split and grilled. He learned the marinade recipe at a cooking class in Thailand.


  • 1 organic chicken, 3 to 4 pounds, rinsed and dried
  • 4 Thai bird chilies
  • 2 Kaffir lime leaves
  • 1 handful (about ¼ packed cup) Thai basil leaves
  • 8 cloves garlic
  • 1½ teaspoons kosher salt
  • 1 ounce Datu Puti spiced Thai vinegar (available online or at local Thai markets)
  • 2 ounces extra-virgin olive oil
  • 3 stalks lemongrass, cut in half lengthwise


Combine the chilies, Kaffir lime leaves, Thai basil, garlic and salt in a mortar. Grind the ingredients to a paste with a pestle. Add Datu Puti vinegar and olive oil, and mix well. Rub half of the marinade inside the cavity of the chicken, then place the lemongrass stalks inside. Rub the remaining marinade on the skin of the chicken evenly. Skewer the chicken on a rotisserie spit and truss the legs to the spit with butcher’s twine. Allow the chicken to come to room temperature while you prepare the fire. … Read More

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Larry’s Spicy Shrimp

Yield: Serves 4–6

For the spice paste:


  • 2 tablespoons Secret Spice
  • 2 teaspoons hot chili flakes
  • 8 cloves garlic, minced
  • Fresh minced herbs to taste (don’t be shy)
  • Kosher salt to taste
  • Olive oil to bind the spices into a paste, about 1 tablespoon
  • 2 pounds large shrimp, head and shell on


Combine the spices with garlic, herbs and olive oil. Coat the shrimp evenly with the spice mixture. Grill about 3 minutes per side, or until just done through.

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