YOUR RECIPE FOR STEAM COOKING
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Italian Seafood Salad with Calamari, Scallops and Shrimp
Actually this easy to make salad is delicious year round, but what I really want you to grasp is that your Combi Steam Oven is ideal for steaming multiple foods at one time and makes prep for salads so much easier. All you have to do is prep the vegetables, steam the seafood, chill them altogether and toss with a nice lemony olive oil dressing….and of course some red chili flakes.
1 - 1lb bag assorted seafood medley, calamari, shrimp & bay scallops (TJ’s or Costco)
2 - small lobster tails, optional, removed from the shell and cut into ¼” thick slices
½ - fennel bulb, thinly sliced
½ - red onion, thinly sliced
¼ - cup Italian parsley, finely chopped
3 - cloves garlic, pressed or minced
Potato Artichoke Salad
2lbs - small golden potatoes, cut into quarters or rounds
¼ - red onion, finely chopped
½ - cup artichoke hearts, drained and quartered
1 - cup small tomatoes, halved
2 - handfuls arugula or other greens
Heat the Combi Steam Oven in the Steam Mode 212 degrees + High Humidity.
Place the seafood in the solid pan with ½ a cup of water, a splash of white wine and some lemon slices. Steam for 4 minutes then remove from the oven.Transfer the cooked seafood to a stainless steel bowl and set over ice to stop it cooking and quickly cool it down.
Combine with the chopped vegetables and refrigerate for at least 4 hours or overnight. Before serving, toss with some fruity olive oil, freshly squeezed lemon juice and a dash of red chili flakes and freshly ground pepper.
Potato Artichoke Salad
I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet.
Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them.
Combine with the onion, artichoke hearts and tomato. Gently toss with the vinaigrette of your choice then fold in the greens. Season with salt and pepper before serving.
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Baked Chicken and Rice
There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.
8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)
2 - tablespoons olive or vegetable oil
1 - teaspoon Kosher salt
½ - teaspoon granulated garlic
1 - teaspoon ground cumin
½ - teaspoon mild or spicy smoked paprika
½ - teaspoon ancho chili powder
1 - teaspoon ground turmeric
1 - teaspoon dried oregano
Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.
Vegetables and Additional Ingredients:
1 - tablespoon olive oil
1 - large yellow onion, diced
1 - medium yellow pepper, diced
1 - poblano chili, diced (if you like some spice)
3 - cloves, garlic minced
1 - Portugese mild or spicy Linguica sausage diced
1 - 14oz can chopped tomatoes
1 - cup short grain rice or Arborio
2 - cups chicken stock
½ - cup Manzanilla Spanish olives
¼ - cup chopped fresh cilantro leaves
Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR
Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes.
Oven Method 1:
Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.
Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.
When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture.
While the chicken is cooking, prepare the rice mixture.
Heat a large saute pan over moderate heat, add the oil, increase the temperature to medium high and saute the onion for a few minutes to soften.
Stir in the peppers and cook for a few minutes until the edges begin to brown.
Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes.
Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.
Gently stir in the olives, add the chicken and garnish with the chopped cilantro.
Oven Method 2:
Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.
Saute the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan.
Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.
Garnish as directed.
Serves 6 - 8