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Grilled Seafood Pasta with Shrimp, Salmon, and Scallops
If using shrimp and scallops from your freezer, defrost them in advance and blot with paper towels so they don’t give off too much liquid. This recipe makes a generous portion for 4 people but it’s easy to scale down if needed.
In order that everything is ready to serve at the same time, allow 12 - 14 minutes to cook and drain the pasta and toss with the sauce, and 4 - 6 minutes to broil the seafood.
Because of the high moisture content of all the seafood, the drier heat of the Broil Mode with no Convection will give the best results.
½ - lb uncooked shrimp, shelled and deveined
½ - lb scallops, cut into half or thirds if very large
1 - lb salmon, cut into 1” cubes
½ - spicy Linguica sausage, halved lengthwise and cut into 1” cubes (optional….but terrific)
1 - cup loosely packed fresh parsley leaves, chopped
3 - cloves garlic, chopped
¼ - teaspoon dried Italian seasoning
Dash of dried Chili flakes (optional)
2 - tablespoons olive or vegetable oil
1 - lb spaghetti or linguini
1 - jar of vodka sauce
Line a rimmed baking sheet with some paper towels spread the seafood onto the pan in one layer and blot with paper towels to remove excess liquid.
Heat the pasta water, cook the pasta and mix with the bottled sauce when drained.
Preheat the oven in the Broil Mode 480°F or Hi.
Discard the paper towels (compost) and line the pan with some foil, shiny side down. Toss the seafood with the remaining ingredients and spread it onto the prepared pan, cook for 4 - 6 minutes until the seafood has cooked through and is browning on the edges.
Remember to keep the oven door closed when broiling and have a landing space ready to place the very hot tray you will be taking out of the oven.
Spoon the seafood over the pasta tossed with the sauce and garnish with chopped parsley.
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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.