YOUR RECIPE FOR CONVECTION COOKING!
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Grilled Skirt Steak
Broiling is a quick-cooking method but when using such high heat it is important to be well organized and have everything at the ready. Remember these important tips.
Self-cleaning ovens have a catalyst that absorbs smoke and particulate matter at high temperatures but it is advisable to still run the overhead ventilation to keep the kitchen air clean.
Organize the oven racks before you heat the oven, follow the manufacturer's recommendations for the pre-heat time and always broil with the door closed. Not closing the door can damage the electronics.
The same cooking instructions can be used for gas ovens that use an Infra-Red broiler, which also excels at retaining moisture while searing.
I used a marinated skirt steak from Trader Joe's and it was good but I feel the results with fresh skirt steak that has had a dry rub are even more flavorful.
For the steak
1lb fresh or marinated skirt steak
If using fresh steak, give it a dry rub with your favorite BBQ seasoning and drizzle it with a little vegetable oil. If using marinated steak, blot the steak to remove excess liquid and drizzle with a little vegetable oil.
For the broiled corn salsa
2 cups corn kernels (defrosted if using frozen corn)
1 jalapeno pepper, coarsely chopped
½ small sweet onion or 1 shallot, coarsely chopped
½ tsp ground cumin, (optional)
2 cloves garlic, minced
½ cup fresh cilantro leaves, chopped
1 lime, juiced
Turn on your overhead ventilation or downdraft on medium speed to set the airflow in the kitchen.
Electric Convection ovens - heat the oven in the Convection Broil Mode Hi or 500 degrees. Gas Ovens - heat the oven in the Broil Mode.
Place the meat on a 2-piece oven broil pan. Place in the oven close to the top heating with at least a 3” clearance. Close the door and set the timer for 6 minutes. If the meat is nicely seared then turn it otherwise cook for a few minutes longer. Cook for a few minutes less on the 2nd side and remove the meat from the hot pan to rest when it comes out of the oven.
Combine the corn with the jalapeno and onion and toss with enough vegetable oil to coat. Spread onto a rimmed baking sheet and broil in the Convection Broil mode Hi or 475 degrees until the corn begins to char. Remove from the oven and scrape into a bowl, cool for a few minutes then stir in the garlic, cilantro, and lime juice. Season with sea salt and freshly cracked pepper.
Slice the meat into thin slices against the grain and serve with the broiled salsa.
Makes 2 - 3 servings
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.