Viking LVDOT730WH User Manual
®
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 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
INTRODUCTION
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 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
INTRODUCTION
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.
INTRODUCTION 4
Recipes
RECIPES
RECIPES 5
Appetizers
Southwestern Beef Empanadas 7
Stuffed Portobello Mushrooms 7
RECIPES
Cheese Bites 8
Salmon en Croute 8
Stuffed Mushrooms 9
Beef Filet on Parmesan Crostini 9
Zucchini “Crostini” 10
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 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
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
2 tablespoons minced
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.
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 “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.
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 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,
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
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.
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
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
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 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.
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
buffet.
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
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 finely 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
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
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 “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,
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
RECIPES • APPETIZERS 9
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
Zucchini “Crostini”
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 2-1/2 minutes
Conventional : 30 minutes
Unlike traditional crostini, which use bread, these passaround 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
RECIPES
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.
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 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
6 tablespoons flour
1 cup white wine
1-1/2 cups heavy cream
6 5-ounce fresh snapper
filets
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 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.
RECIPES • SEAFOOD 12
RECIPES
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
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
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.
PARMESAN-CRUSTED TILAPIA
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
RECIPES • SEAFOOD 13
Skewers” for appropriate length of time—2-1/2 to 4-1/2
minutes.
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
CILANTRO SOY VINAIGRETTE
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
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
1/2 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)
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.
SESAME-CRUSTED TUNA ON FIELD GREENS
Yield: 2 servings as an entrée or 4 as a side dish
RECIPES • SEAFOOD 14
Ginger Salmon with Baby Bok Choy
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 20 minutes
Shrimp Skewers
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 3-1/2 minutes
Conventional : 10 to 15 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.
MARINADE
1/2 cup finely 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 filets, 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 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.
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
Yield: 4 servings
RECIPES • SEAFOOD 15
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