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Grilled Shrimp Jambalaya

Black-eyed pea Jambalaya is an easy flavorful dish to prepare and is made even more delicious when some luscious shrimp and andouille sausage are broiled and added in just before serving. This recipe is a good example of how you can adapt a traditional recipe and cook part of the meal in the oven without sacrificing any flavor.


The base can be cooked in advance and gently reheated and the shrimp and sausage added in before serving, a side dish of sauteed collard greens makes it just perfect!


Cook the rice at the same time as you cook the black-eyed peas and vegetables, then cook the shrimp and sausage when you are ready to serve, so easy and so delicious!


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Ingredients

2 - tablespoons vegetable oil

1 - medium yellow onion, chopped

1 - medium orange or yellow pepper chopped

1 - jalapeno pepper, sliced

5 - cloves, garlic, sliced

2 - 15 oz cans black-eyed peas or 4 cups cooked black-eyed peas

2 - cups chicken or beef stock

2 - cups cooked, long grain rice

3 - andouille sausages, cut into ½”pieces

1lb - large shrimp (16-20per lb) peeled and deveined and cut into ½” pieces


Preparation

Heat a 12” saute pan over moderate heat. Add the oil and stir in the onions. Cook until translucent then stir in the garlic, yellow pepper and jalapeno pepper and cook to soften.


Add the black-eyed peas and stock and simmer gently for 30 minutes.

Stir the cooked rice into the black eyed pea mixture and heat through gently before serving.


Line a rimmed baking sheet with foil, shiny side down. 


Combine the shrimp and andouille sausage in a bowl with a light coating of vegetable oil and a sprinkle of garlic powder and Old Bay seasoning and spread onto the prepared baking sheet.


Heat the oven in the Broil Mode for 5 minutes and broil the sausage and shrimp for approx 4 minutes.  Add to the jambalaya with the pan juices and serve.


Serves 6

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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