Viking LVDOT730BW, LVDOT730CY, LVDOT730DG, VDOT730SM, VSOT730VC Cookbook

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Viking LVDOT730BW, LVDOT730CY, LVDOT730DG, VDOT730SM, VSOT730VC Cookbook

®

TURBOCHEF® SPEEDCOOK OVEN COOKBOOK

P R O V E N CO M M E R C I A L P E R F O R M A N C E F O R YO U R H O M E

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

S T N E T N O C F O E L B A T

T A B L E O F C O N T E N T S 2

Welcome to

Commercial Performance for Your Home

The Viking Professional TurboChef Speedcook Oven is a high performance commercial inspired oven designed specifically 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 sacrificing quality, flavor, 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 flavorful 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 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, flaky, and perfect. Vegetables are crisp, flavorful, 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 effortlessly through the settings for all your favorite dishes and recipes, taking guesswork out of the equation and delivering pictureperfect, 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.

N O I T C U D O R T N I

I N T R O D U C T I O N 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 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 offers a variety of attractive benefits 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 efficiency in the kitchen without any sacrifice of quality. Use this outstanding kitchen tool to your advantage.

N O I T C U D O R T N I

I N T R O D U C T I O N 4

Recipes

S E P I C E R

R E C I P E S 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

 

 

S E P I C E R

R E C I P E S • A P P E T I Z E R S 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 stuffed 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 filling.

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 off 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 (find 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.

Yield: 6 servings as an appetizer or 3 as an entrée

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

16-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 “Stuffed 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 “Stuffed 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.

S E P I C E R

R E C I P E S • A P P E T I Z E R S 7

Cheese Bites

PREP TIME: Approximately 5 minutes

COOK TIME: TurboChef : 2-1/2 minutes

Conventional : 11 minutes

These delicious cheese stuffed 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,

2 tablespoons grated

refrigerated

Parmesan cheese

2 sticks string 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

En croute describes food that is wrapped in pastry and baked. The pastry seals in the natural moisture and flavor of the fish. In this recipe, we wrap the puff 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

25 to 6-ounce boneless, skinless salmon filets, each

about 1-1/4 -inch thick

2 sheets packaged, frozen puff 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.

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

puff 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 puff 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 Teflon 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

S E P I C E R

R E C I P E S • A P P E T I Z E R S 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 buffet.

INGREDIENTS

 

1 1-1/4 pounds large fresh

1/2 cup grated onion

mushrooms (about 20,

3 cloves garlic, minced

roughly the size of a half

1 teaspoon salt

dollar)

1 cup grated Parmesan cheese

1 teaspoon freshly ground

1/2 cup finely chopped

black pepper

1 teaspoon dried oregano

parsley

1/2 cup bread crumbs

2/3 cup olive oil

STUFFED MUSHROOMS

 

1.Select “Cookbooks” on the touchscreen. Select “Appetizers” followed by “Stuffed Mushrooms.” Press “Preheat” to begin the preheat cycle.

2.Wash mushrooms and remove stems from the tops. Finely chop stems for the stuffing 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 stuffing mix in each mushroom cap.

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 flavor to the beef and makes it even more tender.

INGREDIENTS

 

2 tablespoons

2 tablespoons olive oil

Worcestershire sauce

1/4 cup grated Parmesan

 

2 tablespoons soy sauce

cheese

2 cloves garlic, minced

1 cup sour cream

2 teaspoons cracked black

4 tablespoons prepared

pepper

horseradish

2 pounds beef tenderloin,

1/2 cup minced chives

center cut

 

1 loaf french bread

 

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 flavor. 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

S E P I C E R

R E C I P E S • A P P E T I Z E R S 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 egg, beaten

1 cup bread crumbs

1/2 pound zucchini

1/4 cup grated Parmesan

1 ounce sun dried tomatoes,

cheese

cut into strips

1 teaspoon salt

3 ounces fresh goat cheese

1/2 teaspoon freshly ground

fresh oregano for garnish

black pepper

(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.

Yield: 6 servings

S E P I C E R

R E C I P E S • A P P E T I Z E R S 10

Seafood

Snapper en Papillote

12

Parmesan-Crusted Tilapia

13

Scallops on Rosemary Skewers

13

Sesame-Crusted Tuna on Field Greens

14

Ginger Salmon with Baby Bok Choy

15

Shrimp Skewers

15

 

 

S E P I C E R

R E C I P E S • S E A F O O D 11

Snapper en Papillote

PREP TIME: Approximately 30 minutes

COOK TIME: TurboChef : 7 minutes

Conventional : 35 minutes

Like the puff pastry in Salmon en Croute (page 8), the paper wrapping (papillote) for the fish 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

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

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground white pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

6tablespoons flour 1 cup white wine

1-1/2 cups heavy cream

65-ounce fresh snapper f letsi

6ounces medium sized shrimp, cooked

6ounces 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 flour 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.

SNAPPER EN PAPILLOTE

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 fish. 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.

S E P I C E R

R E C I P E S • S E A F O O D 12

Parmesan-Crusted Tilapia

PREP TIME: Approximately 15 minutes

COOK TIME: TurboChef : 7 minutes

Conventional : 30 minutes

Tilapia is a mild-flavored flat fish that is successfully farmed in this country. You can also use flounder 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 fillets

12 strips roasted red pepper

1 lemon

2 sprigs fresh rosemary

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.

PARMESAN-CRUSTED TILAPIA

4.On a plate, combine bread crumbs and Parmesan cheese. Dip both sides of the tilapia fillets 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 fillets, 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

Using rosemary stalks as skewers gives these scallops a delightful, subtle flavor. 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 fillets

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.

S E P I C E R

R E C I P E S • S E A F O O D 13

6.Remove pan from the oven. Squeeze fresh lemon onto each skewer before serving.

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 flavorful preparation is slightly tropical in taste, but the delicious results have universal appeal.

INGREDIENTS

14-16 cups assorted field 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

1/4 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)

1/2 cup snow peas, cut into thirds

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 field 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 field 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

CILANTRO SOY VINAIGRETTE

 

3 cup soy sauce

1/4 cup rice wine vinegar

1 tablespoon lemon zest

2 tablespoons honey

1 tablespoon grated fresh

2/3 cup olive oil

ginger

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.

SESAME-CRUSTED TUNA ON FIELD GREENS

S E P I C E R

R E C I P E S • S E A F O O D 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-flavored salmon. The marinade penetrates the fish’s flesh and highlights its fine taste.

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.

MARINADE

1/2 cup finely chopped fresh ginger

grated peel of 2 limes

2 tablespoons fresh lime juice

2 cloves garlic, minced

2/3 cup rice wine vinegar 2/3 cup soy sauce

1/4 cup toasted sesame oil

6 tablespoons dark brown sugar

GINGER SALMON WITH BABY BOK CHOY

4 5 to 6-ounce boneless

2 cups snow peas

salmon filets, about 1-1/4 to

2 tablespoons peanut or

1-1/2 -inch thick

canola oil

 

4 heads baby bok choy, about

 

4 ounces each

 

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 filets 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 filets 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 fish, use the “Cook More” function. When salmon, bok choy, and snow peas are cooked, remove from oven, plate, and serve.

Yield: 4 servings

INGREDIENTS

 

1 pound jumbo shrimp, peeled

1/2 teaspoon kosher or sea salt

with tails on

pinch freshly ground pepper

 

1/4 cup olive oil

4 lemon wedges

 

1 tablespoon fresh lemon juice

6 bamboo skewers

 

1 tablespoon Herbs de

Herbs de Provence Dipping

Provence

Sauce (see recipe below)

 

1 teaspoon minced fresh thyme

 

1 clove garlic, minced

 

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 tablespoon Dijon mustard

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.

S E P I C E R

R E C I P E S • S E A F O O D 15

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