Viking LVDOT730BW, LVDOT730CY, LVDOT730DG, VDOT730SM, VSOT730VC Cookbook
...
®
TURBOCHEF® SPEEDCOOK OVEN COOKBOOK
PROVEN COMMERCIAL PERFORMANCE FOR YOUR HOME
™
TABLE OF CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Eggs, Poultry, and Meats . . . . . . . . . . . . . . . . . . . . 16
Vegetables and Sides . . . . . . . . . . . . . . . . . . . . . . . 24
Pizza and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Desserts and Sweets . . . . . . . . . . . . . . . . . . . . . . . . 36
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
TABLE OF CONTENTS
TABLE OF CONTENTS 2
Welcome to
Commercial Performance for Your Home
The Viking Professional TurboChef Speedcook Oven is a high performance commercial inspired oven
designed speci cally for today’s home cook. No other oven provides a greater combination of performance,
quality, and simplicity. These ingredients empower you to be the cook you want to be without sacri cing
quality, avor, or enjoyment. They bring to your kitchen a new sense of wonder, magic, and delight. And most
importantly, they bring people back together at the dinner table to enjoy good company and great food.
Your Viking Professional TurboChef oven delivers unrivaled performance. As you will see in this cookbook,
fresh, creative, and avorful dishes that would take hours to prepare and cook can now be delivered in a
fraction of the time. In fact, entire meals can be cooked in the time you would typically take for a single dish.
Whether it is an elegant evening dinner cooked in less than 25 minutes or an entire Thanksgiving feast
INTRODUCTION
cooked in little more than an hour, Viking Professional TurboChef provides you with abilities unmatched in
the world of cooking.
Of course, speed without quality is meaningless. It’s the quality worthy of four-star kitchens that truly sets
Viking Professional TurboChef apart. That quality is what turns world-renowned chefs into Viking Professional
TurboChef enthusiasts. And, it is what consistently elevates an otherwise ordinary meal into an extraordinary
one. Meats come out caramelized, moist, and tender. Baked goods are golden brown, aky, and perfect.
Vegetables are crisp, avorful, and nutritious.
Best of all, you can deliver these results with remarkable simplicity and peace of mind. You can interact with
the oven’s high performance technology through a simple interface that guides you e ortlessly through the
settings for all your favorite dishes and recipes, taking guesswork out of the equation and delivering picture-
perfect, delicious food in minutes.
Speed. Simplicity. Purity. These are the characteristics of high performance commercial-type appliances.
They are the qualities that make the Viking Professional TurboChef oven unique. And, they are the qualities
that will help make your kitchen and your cooking remarkable.
INTRODUCTION 3
Using your Viking Professional TurboChef Cookbook
This cookbook includes sixty recipes—merely a handful of the thousands of dishes our chef’s have created
in the Viking Professional TurboChef oven. We’ve selected this brief collection to share with you for your
enjoyment.
To make things simple, this recipe collection resides in your oven’s controller—the touchscreen —for easy
reference and single-touch selection. Just select “Bake” on your touchscreen, choose “Cookbook Recipes” in
the menu, then select the item you are preparing from the list of choices. The preparation is up to you, but
you can consider the cooking as easy as pressing the “Start” button. Each recipe and its setting is tested and
approved by our chefs for a perfect outcome every time.
Of course, if you are like most of us, you’ll want to add your personal magic to these recipes with a signature
spice or twist of the ingredients. In fact, we know that when it comes to your family, our meatloaf recipe
INTRODUCTION
may not hold a candle to yours. Feel free to make it your own and use the prescribed setting. The outcome
should still be spectacular.
We hope you will savor this collection of great food as much as we have. Perhaps a few will even make their
way into your repertoire of family favorites. Enjoy.
Making the Most of Your Entire Cooking Experience
While you are sure to be tempted to use only the speedcooking abilities of the top oven of the TurboChef,
do not forget about the capabilities of the bottom oven.
Your bottom oven o ers a variety of attractive bene ts as well. It is a high-end conventional/ convection
oven that will also yield exceptional cooking results in a more conventional time frame. Use it in
conjunction with your top oven to perfectly orchestrate a meal. While cooking a single 20-minute dish in
the bottom oven, you can prepare a few appetizers and a portion of your main course in the top oven. Or,
use the “Warm” setting on your bottom oven to hold speedcook items at the perfect temperature until the
entire meal is ready to be served. Or, if you have time for a traditionally slow-cooked meal, you can certainly
do that too.
The entire oven has been designed to maximize your e ciency in the kitchen without any sacri ce of
quality. Use this outstanding kitchen tool to your advantage.
INTRODUCTION 4
Recipes
RECIPES
RECIPES 5
Appetizers
Southwestern Beef Empanadas 7
Stuffed Portobello Mushrooms 7
Cheese Bites 8
Salmon en Croute 8
Stuffed Mushrooms 9
Beef Filet on Parmesan Crostini 9
Zucchini “Crostini” 10
RECIPES
RECIPES • APPETIZERS 6
Southwestern Beef Empanadas
Stuffed Portobello Mushrooms
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 4-1/2 minutes
Conventional : 25 minutes
An empanada is a stu ed pastry. Originally from Galicia, Spain,
empanadas were imported to Latin America with the large
number of Galician immigrants, primarily to Argentina and
Uruguay. Today, Spain, Portugal, the Caribbean, and most Latin
American countries have a version of empanada. In this recipe we
have added a Southwestern twist to the lling.
INGREDIENTS
1 tablespoon olive oil
1/2 pound ground beef
1/2 cup diced onion
1/4 cup diced canned
green chilies
1/2 teaspoon freshly ground
black pepper
CHIPOTLE SAUCE
3/4 cup sour cream
1/4 teaspoon kosher salt
1 teaspoon ground dried ancho
chili peppers
1/2 teaspoon ground chipotle
pepper
2 tablespoons minced
1/2 teaspoon kosher salt
1/8 teaspoon dried chipotle
powder
2 10-inch unbaked
prepared pie crusts
1-1/2 cups grated pepper
jack cheese
green chilies
1 green onion, minced
1 clove garlic, minced
1 tablespoon tomato paste
1. Select “Cookbooks” on the touchscreen. Select
“Appetizers” followed by “Southwestern Beef Empanadas.” Press
“Preheat” to begin the preheat cycle.
2. Heat the olive oil in a skillet and sauté the ground beef and
diced onion. Add green chilies, pepper, salt, and chipotle
powder. Cook until the beef is browned and the onions are
transparent. Strain o any excess fat.
3. Combine all the ingredients for the Chipotle Sauce and
refrigerate until needed.
4. Place one of the pie crusts onto a clean surface and roll out to a
circle about 12 inches in diameter. Cut 3 pastry rounds out of it,
each measuring about 5 inches in diameter ( nd a small plate
to use as a guide). Repeat with the second pie shell. You will
now have 6 pastry rounds.
5. Moisten the edges of the pastry with water using a pastry
brush. On half of the pastry round, spoon about 1/4 cup of the
beef mixture and top with about 1/4 cup of pepper jack
cheese. Fold over the other half of the pastry and seal the
edges with a fork, making a decorative edge. Place empanadas
on a sheet pan and place in the oven.
6. Press “Start” and bake for 4-1/2 minutes.
7. Serve one empanada with a ramekin of Chipotle Sauce as an
appetizer. For an entrée, serve two per person with Chipotle
Sauce, beans, and rice.
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 3 minutes
Conventional : 20 minutes
Portobello mushrooms have a meaty texture and pair nicely with
beef but often substitute for it on a vegetarian menu. These are an
excellent appetizer and also serve well as an accompaniment to a
main course.
INGREDIENTS
3 tablespoons olive oil
1 6-ounce red onion, thinly
sliced
2 large portobello mushrooms,
6-ounces each
1/2 pound fresh spinach
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
1/4 cup pine nuts
1/2 cup grated Parmesan
cheese
4-5 slices roasted red pepper
1/2 cup shredded Manchego
cheese
1. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Stu ed Portobello Mushrooms.” Press “Preheat” to
begin the preheat cycle.
2. In a sauté pan over a medium heat, add 1 tablespoon olive oil
and onions. Stir for about 10 minutes, until onions are softened
and lightly browned.
3. Clean mushrooms. Remove stems and gills and set aside.
4. Cut spinach into thick strips. Place in a mixing bowl along
with the onions, garlic, salt, pepper, pine nuts, and
Parmesan cheese. Toss with 1 tablespoon of olive oil. Mix
well.
5. Brush sheet pan with remaining tablespoon of olive oil and
put the mushrooms on the pan, top side down. Place 2
mounds of spinach mixture into each mushroom cap and
top each with slices of roasted red pepper. Sprinkle with
Manchego cheese and place in the oven.
6. Press “Start” and bake under “Stu ed Portobello
Mushrooms” for 3 minutes. Cut into quarters to serve as
an appetizer.
Yield: 4 appetizer servings
Helpful Hint : To serve as a side dish, cut mushrooms in halves.
For an entrée, serve one cap per person.
RECIPES
Yield: 6 servings as an appetizer or 3 as an entrée
RECIPES • APPETIZERS 7
Cheese Bites
PREP TIME: Approximately 5 minutes
COOK TIME: TurboChef : 2-1/2 minutes
Conventional : 11 minutes
These delicious cheese stu ed bites are great for a snack or as an
accompaniment for your favorite pasta dish. Let the kids help
make them for some family fun.
INGREDIENTS
prepared biscuit dough,
refrigerated
2 sticks string cheese
2 tablespoons grated
Parmesan cheese
1. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Cheese Bites.” Press “Preheat” to begin the preheat
cycle.
2. Cut 5 biscuits into 4 pieces each, yielding 20 pieces total.
3. Cut each stick of string cheese into 10 pieces, 20 pieces total.
4. Roll out each dough piece to about 1-inch in diameter. Wrap the
dough around a small piece of cheese. Roll in your palms to
form a ball. Dip the top of each ball in Parmesan cheese. Place
on a sheet pan, 4 across and 5 down, with the cheese side up.
Place sheet pan in the oven and press “Start.” Bake for 2-1/2
minutes. Serve hot.
Yield: 10 servings
Salmon en Croute
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 4 minutes
Conventional : 30 minutes
RECIPES
SALMON EN CROUTE
3. Cut the salmon into 12 pieces about 1-inch square and
1/2 inch thick. Place the salmon pieces onto the thawed
pu pastry, 3 across the width of the pastry and 4 down the
length. Top each piece with about 2 teaspoons dill-cream
cheese mix and place second sheet of pu pastry on top. Cut
around the edges, leaving a 1/4-inch border. To create a
decorative edge use a pastry wheel or ravioli cutter.
4. Place on a TurboChef Te on Screen or cookie sheet and put in
the oven. Press “Start” and bake under “Salmon en Croute” for 4
minutes. Use the “Cook More” function at the end of the cook
cycle if you want your salmon more well done. Remove Salmon
en Croute from the oven and garnish with the sliced lemon and
the remaining teaspoon of fresh dill.
Yield: 12 servings
En croute describes food that is wrapped in pastry and baked. The
pastry seals in the natural moisture and avor of the sh. In this
recipe, we wrap the pu pastry around fresh salmon, but you
might also want to try sea bass or halibut.
INGREDIENTS
4 ounces cream cheese,
softened
2 teaspoons minced fresh dill
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
2 5 to 6-ounce boneless,
skinless salmon lets, each
about 1-1/4 -inch thick
2 sheets packaged, frozen
pu pastry, thawed
1 lemon, sliced
1. Select “Cookbooks” on the touchscreen. Select “Appetizeers”
followed by “Salmon en Croute” and then press “Preheat” to
begin the preheat cycle.
2. Combine the softened cream cheese, 1 teaspoon dill, lemon
juice, and lemon zest in a small bowl. Set aside.
RECIPES • APPETIZERS 8
Stuffed Mushrooms
PREP TIME: Approximately 25 minutes
COOK TIME: TurboChef : 3-1/2 minutes
Conventional : 30 minutes
These mushrooms cook in no time at all, making them a perfect
dish to pass around at a cocktail party, serve as an
accompaniment to a roast, or include as part of a vegetarian
bu et.
INGREDIENTS
1 1-1/4 pounds large fresh
mushrooms (about 20,
roughly the size of a half
dollar)
1 cup grated Parmesan cheese
1/2 cup nely chopped
parsley
1/2 cup bread crumbs
STUFFED MUSHROOMS
1/2 cup grated onion
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground
black pepper
1 teaspoon dried oregano
2/3 cup olive oil
5. Place mushrooms on a sheet pan. Before baking, drizzle
a small amount of the remaining olive oil over the top. Press
“Start” and bake for 3-1/2 minutes. Serve hot.
Yield: 10 servings
Beef Filet on Parmesan Crostini
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 11 minutes
Conventional : 35 minutes
Beef tenderloin makes an excellent appetizer. Ask your butcher to
cut out the center portion of the tenderloin, known as the
“châteaubriand.” This is the leanest and tenderest part of the
beef—perfect for an hors d’oeuvre. The marinade, if you choose to
use it, adds avor to the beef and makes it even more tender.
INGREDIENTS
2 tablespoons
Worcestershire sauce
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons cracked black
pepper
2 pounds beef tenderloin,
center cut
1 loaf french bread
2 tablespoons olive oil
1/4 cup grated Parmesan
cheese
1 cup sour cream
4 tablespoons prepared
horseradish
1/2 cup minced chives
RECIPES
1. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Stu ed Mushrooms.” Press “Preheat” to begin the
preheat cycle.
2. Wash mushrooms and remove stems from the tops. Finely
chop stems for the stu ng mix.
3. In a mixing bowl, combine chopped stems, Parmesan cheese,
parsley, bread crumbs, grated onion, garlic, salt, black pepper,
oregano, and 1/3 cup of the olive oil. Mix well.
4. Place about 1 tablespoon stu ng mix in each mushroom cap.
1. To prepare the marinade combine the Worcestershire
sauce, soy sauce, garlic, and black pepper in Ziploc bag. Add
the beef tenderloin, seal the bag, and let marinate
1 to 24 hours. The longer you leave the beef in the marinade,
the stronger the avor. If you prefer not to marinate the meat,
simply season with salt, pepper, and garlic before cooking.
2. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Beef Filet on Parmesan Crostini.” Press “Preheat” to
begin the preheat cycle.
3. Drain the beef and place it in a large ceramic oval dish. Place
dish in the oven and press “Start.” Cook for 11 minutes
(medium-rare). For a more done piece of beef, use the “Cook
More” function to add additional cooking time. When done, the
outside of the meat will be roasted and dark, the inside moist
and tender. Allow the beef to rest at least 5 minutes and then
chill for a few hours.
4. Select “Cook Mode” on the touchscreen. Select “Toast” followed
by “Bread”. Press “Preheat” to begin the preheat cycle.
5. Cut bread into 1/2-inch thick pieces and place on a sheet pan.
Brush each piece with olive oil, and sprinkle with Parmesan
cheese. Place pan in the oven. Press “Start” to toast for 1
minute.
6. Mix sour cream and horseradish. This may be prepared up to 2
days ahead and stored in the refrigerator.
7. Slice the beef tenderloin very thin. Place beef slice on toasted
crostini and top with horseradish sauce. Garnish with chives.
Yield: 20 servings
RECIPES • APPETIZERS 9
Zucchini “Crostini”
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 2-1/2 minutes
Conventional : 30 minutes
Unlike traditional crostini, which use bread, these pass-around
morsels use a zucchini slice as the base for a topping. They’re
really good and will appeal to the carbo-phobes among your
guests.
INGREDIENTS
olive oil
1 cup bread crumbs
1/4 cup grated Parmesan
cheese
1 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 egg, beaten
1/2 pound zucchini
1 ounce sun dried tomatoes,
cut into strips
3 ounces fresh goat cheese
fresh oregano for garnish
(optional)
1. Select “Cookbooks” on the touchscreen. Select “Appetizers”
followed by “Zucchini Crostini.” Press “Preheat” to begin the
preheat cycle.
2. Oil a sheet pan and set aside.
3. In a shallow dish mix bread crumbs, Parmesan cheese, salt, and
pepper to make the breading.
4. Slice the zucchini diagonally into 1/4-inch thick disks to make
18 pieces.
5. Dip the slices into beaten egg and then roll them in the
breading to cover completely. As each piece is done, place it on
the oiled sheet pan.
6. Place pan in the oven and press “Start.” Bake for 2-1/2 minutes.
7. Remove from the oven. Place a small mound of goat cheese,
topped with a strip of sun dried tomato on the “Crostini.”
Garnish with fresh oregano and serve.
RECIPES
Yield: 6 servings
RECIPES • APPETIZERS 10
Seafood
Scallops on Rosemary Skewers 13
Sesame-Crusted Tuna on Field Greens 14
Ginger Salmon with Baby Bok Choy 15
Snapper en Papillote 12
Parmesan-Crusted Tilapia 13
RECIPES
Shrimp Skewers 15
RECIPES • SEAFOOD 11
Snapper en Papillote
PREP TIME: Approximately 30 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 35 minutes
Like the pu pastry in Salmon en Croute (page 8), the paper
wrapping (papillote) for the sh ensures its moist texture after it’s
cooked. The crab and shrimp in combination with the snapper
create a luxurious main course. This recipe also works well with
grouper, halibut, and sea bass in place of the snapper.
CAJUN CREAM SAUCE
4 tablespoons butter
1 clove garlic, minced
1 tablespoon minced
parsley
2 tablespoons thinly sliced
green onions
1/4 cup minced shallots
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon freshly ground
white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 tablespoons our
1 cup white wine
1-1/2 cups heavy cream
RECIPES
SNAPPER EN PAPILLOTE
SNAPPER EN PAPILLOTE
4 tablespoons butter
6 ounces fresh mushrooms,
sliced (about 2 cups)
6 ounces fresh chanterelle
or shiitake mushrooms,
sliced (about 2 cups)
1/2 cup diced onion
3 cups Cajun Cream Sauce
1 teaspoon salt
1 teaspoon freshly ground
black pepper
6 5-ounce fresh snapper
lets
6 ounces medium sized
shrimp, cooked
6 ounces crab meat, cooked
2 tablespoons chopped
parsley
6 pieces parchment paper
1. Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Snapper en Papillote.” Press “Preheat” to begin the
preheat cycle.
2. Melt 4 tablespoons butter in a sauté pan. Add the minced
garlic, parsley, green onions, shallots, and spices. Sauté about 1
minute. Add our and continue to cook for an additional 2
minutes to make a roux.
3. Slowly add 1-1/2 cups water, stirring constantly with a whisk,
until the sauce is thick. Add wine and turn the heat up to bring
the sauce to a boil and reduce the volume by half.
4. Lower the heat slightly, add cream, and continue to reduce until
the sauce coats the back of a spoon, thickly like custard.
5. While the sauce is cooking, melt 4 tablespoons butter in a
sauté pan. Add mushrooms and onions and sauté for 5 to 7
minutes—until onions are transparent and mushrooms are
somewhat soft.
6. Sprinkle salt and pepper onto snapper and set aside. Slice
cooked shrimp in half lengthwise and set aside.
7. Cut a large heart shape—about 12 inches at the widest part
across the top—out of a each piece of parchment paper.
8. Assemble the Snapper en Papillote by placing 1 piece of
snapper on one side of the parchment paper. Place 1/4 cup of
mushroom and onions on top of each snapper. Evenly
distribute 1/2 cup of shrimp and crab on top of mushrooms.
Place 1/2 cup of the Cajun Cream Sauce on top of the shrimp
and crab. Sprinkle with parsley and fold parchment paper in
half to cover the sh. Roll up the sides of the parchment to seal.
9. With a large spatula slide snapper onto a baking sheet and
place in the oven. Press “Start” and bake for 7 minutes.
Yield: 6 servings
Time Saver Tip : If you’re in a hurry, substitute 3 cups prepared
alfredo sauce with 3 tablespoons prepared blackened seasoning
for the Cajun Cream Sauce.
RECIPES • SEAFOOD 12
Parmesan-Crusted Tilapia
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 30 minutes
Tilapia is a mild- avored at sh that is successfully farmed in this
country. You can also use ounder or sole for this recipe.
INGREDIENTS
2 medium red onions, thinly
sliced
1/2 cup olive oil
8 small red potatoes, thinly
sliced
1 tablespoon chopped fresh
rosemary
1 teaspoon salt
1/2 teaspoon freshly ground
pepper
4 chanterelle or other
mushrooms
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
cheese
6 6-ounce tilapia llets
12 strips roasted red pepper
1 lemon
2 sprigs fresh rosemary
4. On a plate, combine bread crumbs and Parmesan cheese. Dip
both sides of the tilapia llets in the bread crumbs and set
aside.
5. Place the potatoes in six mounds on a lightly oiled sheet pan.
Divide the caramelized onions and roasted red pepper strips
between the 6 potato bundles.
6. Place the tilapia llets, breaded side up, on top of each mound
and place the sheet pan in the oven.
7. Press “Start” and bake for 7 minutes. Remove the sheet pan
from oven. Using a spatula place each serving onto a serving
plate. Squeeze fresh lemon juice over each serving. Garnish
with sautéed mushrooms and rosemary sprigs.
Yield: 6 servings
Scallops on Rosemary Skewers
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 2-1/2 to 4-1/2 minutes
Conventional : 10 to 15 minutes
RECIPES
1. Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Parmesan-Crusted Tilapia.” Press “Preheat” to begin
the preheat cycle.
2. On the stove top, caramelize onion with 1/4 cup of olive oil for
10 minutes in a sauté pan. In a separate sauté pan, cook red
potatoes, chopped rosemary, salt, and pepper in 1/4 cup of
olive oil for 5 to 6 minutes, until potatoes are just beginning to
soften.
3. Remove potatoes and in the same pan sauté the mushrooms
until tender, 4 to 5 minutes. Set aside.
PARMESANCRUSTED TILAPIA
Using rosemary stalks as skewers gives these scallops a delightful,
subtle avor. In addition, they create an unusual presentation.
INGREDIENTS
2 medium red onions, thinly
sliced
1/2 cup olive oil
8 small red potatoes, thinly
sliced
1 tablespoon chopped fresh
rosemary
1 teaspoon salt
1/2 teaspoon freshly ground
pepper
4 chanterelle or other
mushrooms
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
cheese
6 6-ounce tilapia llets
12 strips roasted red pepper
1 lemon
2 sprigs fresh rosemary
1. Lightly oil a ridged grill pan and place in the oven to heat.
Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Scallops on Rosemary Skewers” and the number
of skewers you are cooking—2, 4 or 10. Press “Preheat” to begin
the preheat cycle.
2. In a mixing bowl, combine olive oil, lemon juice, zest, garlic,
shallots, and salt to make the marinade. Place scallops in
marinade and set aside for at least 10 minutes and up to 1
hour.
3. Remove some leaves from the rosemary skewer to make
space for the scallops. Place 2 to 3 marinated scallops onto
each rosemary sprig. Skewer the scallops through the side so
the large round surface is facing out. Grind a small amount of
pepper onto each skewer.
4. Using oven mitts, as the pan will be very hot, remove the grill
pan from oven. Place skewers onto the hot surface of the pan
to sear the outside. Place pan back in the oven.
5. Press “Start” and bake under “Scallops on Rosemary Skewers”
for appropriate length of time—2-1/2 to 4 -1/2 minutes.
RECIPES • SEAFOOD 13
6. Remove pan from the oven. Squeeze fresh lemon onto each
skewer before serving.
CILANTRO SOY VINAIGRETTE
Yield: 6 servings as an appetizer or 3 as an entrée
Sesame-Crusted Tuna on
Field Greens
PREP TIME: Approximately 11 minutes
COOK TIME: TurboChef : 4 minutes
Conventional : 7 minutes
This avorful preparation is slightly tropical in taste, but the
delicious results have universal appeal.
INGREDIENTS
14-16 cups assorted eld
greens or your favorite mix
of arugula, radicchio,
mustard greens, mizuna,
frisee, oak leaf, red chard,
and Belgian endive
1 fresh papaya, peeled and
diced into 1-inch pieces
1 fresh mango, peeled and
diced into 1-inch pieces
1/2 red onion, thinly sliced
1 avocado, sliced
1/2 cup snow peas, cut into
thirds
1/4 cup fresh cilantro leaves
2 6 to 7-ounce tuna steaks,
1-1/4 to 1-1/2-inches thick
2 tablespoons toasted sesame
seeds
2 tablespoons black sesame
seeds
2 tablespoons toasted sesame
seed oil
1/2 cup Cilantro Soy Vinaigrette
(see recipe)
3 cup soy sauce
1 tablespoon lemon zest
1 tablespoon grated fresh
ginger
1/4 cup rice wine vinegar
2 tablespoons honey
2/3 cup olive oil
1 tablespoon minced cilantro
Using a blender, add soy sauce, lemon zest, ginger, rice wine
vinegar, and honey in the blender container. Blend 30 seconds.
Slowly drizzle olive oil into the container until blended and
slightly thickened. Add cilantro and stir. Serve on the salad.
RECIPES
1. Lightly oil a ridged grill pan and place in the oven. Select
“Cookbooks” on the touchscreen. Select “Seafood” followed by
“Sesame-Crusted Tuna” and press “Preheat” to begin the preheat
cycle.
2. In a large mixing bowl place eld greens. Place the papaya
(reserving 3 or 4 pieces), mango (also reserving 3 or 4 pieces),
red onion, avocado, snow peas, and cilantro in a mixing bowl.
3. Brush each piece of tuna with sesame oil and press into a
mixture of toasted and black sesame seeds.
4. Using oven mitts, as the grill pan will be very hot, remove
the pan from the oven. Place tuna on the pan and place the
pan back in the oven.
5. Press “Start” and bake for 4 minutes.
6. Toss the eld greens with some of the Cilantro Soy
Vinaigrette. Place greens on a platter and top each salad with
the remaining mango and papaya pieces. When tuna is done,
slice and place along edge of the salad. Drizzle each serving of
tuna with the remaining dressing.
Yield: 2 servings as an entrée or 4 as a side dish
SESAMECRUSTED TUNA ON FIELD GREENS
RECIPES • SEAFOOD 14
Ginger Salmon with Baby Bok Choy
Shrimp Skewers
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 20 minutes
The grilled bok choy is a wonderful foil for the Asian- avored
salmon. The marinade penetrates the sh’s esh and highlights its
ne taste.
MARINADE
1/2 cup nely chopped fresh
ginger
grated peel of 2 limes
2 tablespoons fresh lime juice
2 cloves garlic, minced
GINGER SALMON WITH BABY BOK CHOY
4 5 to 6-ounce boneless
salmon lets, about 1-1/4 to
1-1/2 -inch thick
4 heads baby bok choy, about
4 ounces each
2/3 cup rice wine vinegar
2/3 cup soy sauce
1/4 cup toasted sesame oil
6 tablespoons dark brown sugar
2 cups snow peas
2 tablespoons peanut or
canola oil
1. Lightly oil a ridged grill pan. Place it in the oven to heat. Select
“Cookbooks” on the touchscreen. Select “Seafood” followed by
“Ginger Salmon with Baby Bok Choy.” Press “Preheat” to begin
the preheat cycle.
2. Combine all the marinade ingredients in a large bowl. Place
salmon lets in the marinade and set aside for 30 minutes.
3. Bring a saucepan of water to a boil. Add the bok choy and snow
peas and blanch for approximately 1 minute—just enough to
soften slightly and brighten the color. Remove the vegetables
with tongs and plunge into cold water. Hold until needed.
4. Using oven mitts, as the grill pan will be very hot, remove the
pan from the oven. Remove the salmon lets from the
marinade, brush with peanut or canola oil, and place onto the
sizzling hot grill pan. Using tongs place the blanched baby bok
choy and snow peas next to the salmon. Place the pan back in
the oven.
5. Press “Start.” Bake under “Ginger Salmon with Baby Bok Choy”
for 7 minutes—you will have a medium rare piece of salmon,
for more well done sh, use the “Cook More” function. When
salmon, bok choy, and snow peas are cooked, remove from
oven, plate, and serve.
Yield: 4 servings
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 3-1/2 minutes
Conventional : 10 to 15 minutes
These marinated shrimp are a quick and easy preparation. You can
abbreviate the time in the marinade and have a dinner entrée in
15 minutes.
INGREDIENTS
1 pound jumbo shrimp, peeled
with tails on
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon Herbs de
Provence
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/2 teaspoon kosher or sea salt
pinch freshly ground pepper
4 lemon wedges
6 bamboo skewers
Herbs de Provence Dipping
Sauce (see recipe below)
1. Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Shrimp Skewers.” Press “Preheat” to begin the
preheat cycle.
2. Place shrimp in mixing bowl, add olive oil, lemon juice,
Herbs de Provence, thyme, and garlic to make a marinade. Toss
and set aside. Allow shrimp to marinade at least 10 minutes
and up to 4 hours.
3. Place 3 marinated shrimp onto each skewer —skewering right
above the tail and again toward the top of the shrimp so the
shrimp forms a “C.” Grind a small mount of pepper onto each
skewer and sprinkle with sea salt. Place skewers onto a sheet
pan and place pan in the oven.
4. Press “Start.” Bake under “Shrimp Skewers” for 3-1/2 minutes.
Serve with Herbs de Provence Dipping Sauce.
Yield: 6 servings as an appetizer or 3 as an entrée
HERBS DE PROVENCE DIPPING SAUCE
2 cups mayonnaise
1/4 cup cocktail sauce
2 tablespoons Herbs de
Provence
Combine mayonnaise, cocktail sauce, Herbs de Provence, and
mustard. Refrigerated, this sauce will keep for up to 30 days and is
also good with seafood steaks.
1 tablespoon Dijon mustard
RECIPES
RECIPES • SEAFOOD 15
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