YOUR RECIPE FOR STEAM COOKING
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Mexican Street Corn Salad
This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious.
6 ears corn
¼ cup finely chopped cilantro
¼ cup diced red onion
1 cup cherry tomatoes, chopped
1 large avocado, small diced
½ cup crumbled cotija cheese
2 tbsp fresh lime juice
⅓ cup mayonnaise
⅛ tsp smoked paprika, mild or spicy
⅛ tsp chili powder
Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees.
Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs.
Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs.
Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste.
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Slow Roasted Pork Shoulder
Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.
Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.