YOUR RECIPE FOR STEAM COOKING
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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
Ingredients
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
Larissa Taboryski
Preparation
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.
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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.
Larissa Taboryski
Ingredients
Chicken:
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
Garnish:
½ - cup Manzanilla Spanish olives
¼ - cup chopped fresh cilantro leaves
Preparation
Oven Options:
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
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