SEARCH FOR A BLOG OR RECIPE

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Steamed Black Bean Sauce Pork Spareribs Steaming CLICK HERE TO READ RELATED BLOG These delicious pork ribs require very little preparation and steam to perfection in 25 minutes in the Steam oven. This recipe works best with St. Louis style ribs, but you will need to have the butcher cut the ribs crosswise into small sections. Once cut down into smaller chunks, these meaty ribs cook quickly in a flavorful sauce. Before adding the sauce to the ribs wash them in cold water mixed with cornstarch and pat them dry. The rinsing process cleans out any residue from the bones for a cleaner flavor and better appearance. INGREDIENTS Ribs 1 ½ - 2lbs St. Louis style pork ribs, cut crosswise into small sections then cut between the bones to make small chunks Water to cover the ribs 2 tbs cornstarch Sauce 4 tbsp black bean garlic sauce 2 tbs oyster sauce 2 tbs soy sauce 2 tbsp cooking wine or dry white wine 1 tsp sugar 2 tbs cornstarch 3 cloves minced garlic 1” piece of fresh ginger, peeled and slivered 1 small red chili, cut into very thin strips, scattered over the ribs and sauce Sesame oil to drizzle PREPARATION Heat the oven in the Convection Steam mode 212°F. Place the ribs in a large bowl, add water to cover, and the cornstarch. Agitate with your hands, discard the water and rinse for a minute until the water is clear. Pat the ribs dry and place in a large oven-proof baking dish. Mix the sauce ingredients together and pour over the ribs. Drizzle a little sesame oil over the top of the ribs just prior to cooking. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender. 4 Servings Combi Steam Black Bean Pork Spareribs .pdf Download PDF • 338KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Baked Chicken and Rice Steaming CLICK HERE TO READ RELATED BLOG Chicken baked with rice makes a flavorful one dish meal but baking the chicken in convection makes the preparation easier without sacrificing the flavor. 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. 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 - Portuguese 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 sauté pan over moderate heat, add the oil, increase the temperature to medium high and sauté 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. Sauté 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 Arroz con Pollo .pdf Download PDF • 101KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steam Braising CLICK HERE TO READ RELATED BLOG This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable. In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours. You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious. INGREDIENTS Turkey: 2 - small turkey thighs or 1 large 1 - tablespoon vegetable oil 1 - teaspoon Old Bay seasoning 1 - teaspoon Kosher salt ¼ - teaspoon garlic powder ¼ - teaspoon ground Allspice Ground pepper to taste Vegetables & Dried Fruit 1 - large red or yellow onion, cut into 1” dice 2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer) 1 - large sweet potato or yam, peeled and cut into 2” cubes 1 - 28oz can, plum tomatoes, chopped 1 - can Garbanzo beans, drained ½ - cup dried apricots cut in half ½ - cup golden raisins Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish. Garnish: ½ - cup Italian parsley leaves chopped ½ - cup cilantro leaves chopped 1 - lemon zest and juice 1 - tablespoon fruity olive oil Sprinkle of sea salt PREPARATION Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. Meanwhile combine the remaining ingredients in a large oven casserole. Final Steps Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice. Remove the casserole from the oven and place the turkey on a plate to cool. When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving. OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake BBQ Pulled Turkey Steam-Braising CLICK HERE TO READ RELATED BLOG I prefer to use thighs for this recipe because they have plenty of meat, but a bone in breast will also work if you prefer. This delicious dish can be cooked covered in Convection or uncovered in the Steam oven. Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven. The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor. INGREDIENTS For the BBQ sauce 2 tbsp butter + 1tbs oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced Combine the following ingredients 3/4 cup of apple cider vinegar ¾ cup ketchup 1 Tbsp tomato paste 2 tbsp Worcestershire sauce 2 tbsp dry mustard powder 2 tsp smoked paprika 1 cup water For the turkey 2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast 1 tsp smoked paprika 2 tsp Kosher salt 1 tsp pepper 1 Tbsp chipotle chili in adobo sauce (optional) PREPARATION A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces. Sauté the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes. Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside. Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone. In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving. Serves 4 - 6 BBQ Pulled Turkey .pdf Download PDF • 384KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake How to Cook Rack of Lamb in a Steam Oven Convection+Steam mode CLICK HERE TO READ RELATED BLOG Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Steam Roasted Beet Salad with Lamb and Feta Cheese Steam-Roasting CLICK HERE TO READ RELATED BLOG Typically when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process. If you were to roast whole beets in your Steam oven, you could of course Combi-roast them without foil. When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yield better results in a more practical manner. Traditionally, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil. In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet. Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs. INGREDIENTS Roasting the Beets 1 bunch golden beets, trimmed, peeled, and cut into wedges 1 bunch red beets, trimmed, peeled, and cut into wedges 3 tbsp olive oil Kosher salt Dressing 6 tbsp olive oil 2 tbsp olden Balsamic vinegar Sea salt and freshly ground pepper to taste Assembling the Salad Mixed salad greens ½ shallot, thinly sliced ½ cup crumbled feta cheese Sliced, roast lamb, cold or refreshed in the Combi steam oven PREPARATION Heat the oven in the combination Convection Steam mode 350°F. Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet. Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened. The beets can be served warm or cooled and served with a salad. To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad. Top with the crumbled feta cheese. Serves 2 - 4 How to Raost Beets in Convection .pdf Download PDF • 123KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Steamed Bone-In Chicken for Salads Steaming CLICK HERE TO READ RELATED BLOG Many popular chicken recipes suggest using rotisserie chicken; however, steaming some bone-in chicken pieces in your steam oven is incredibly easy and in addition to succulent falling off the bone chicken, you will also make a cup or two of great tasting stock. Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning. *This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven. INGREDIENTS 1 bone is chicken breast 1 whole chicken leg 1 small onion, peeled and halved 1 small carrot, trimmed and scrubbed 1 celery stick 1 bay leaf 1/4 tsp mixed Italian seasoning 3 stalks fresh parsley (optional) 2 cups cold water PREPARATION Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish. Heat the steam oven in the Steam Mode 212°F. Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes. Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones. When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use. Steamed Bone-In Chicken for Salads .pdf Download PDF • 78KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Slow Roasted Rib Eye Steak Low Temperature Roasting CLICK HERE TO READ RELATED BLOG You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling. If you don’t want to finish the meat on the grill it can be broiled or placed in a hot oven (450 degrees) in the Convection Roast Mode for a short time to render the fat and brown the exterior. Some steam ovens have a designated Mode for this style of cooking, otherwise you can use the Combination Convection Steam Mode set to 200 - 250 degrees. Timing is going to depend on weight, a 1lb steak like the one in this recipe will cook through in 20 minutes; however, if you cook a large 7lb roast in this Mode it will take approximately 2 ⅕ hours. Remember when cooking in this mode the meat will stay very pink inside even though it is thoroughly cooked through, keep your instant read thermometer handy to ensure you get the meat to your ideal temperature. INGREDIENTS 1 - 1lb boneless rib eye steak Kosher salt & ground pepper Olive Oil ¼ - teaspoon mixed Italian seasoning (or your preferred steak seasoning) PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode. Season the meat and drizzle with a little olive oil. Place on a rimmed pan and cook for 20 minutes. The meat can be rested prior to giving it a high heat finish on the grill or in the oven. Resting the meat prior to the high heat finish means you can serve it right away as it comes off the grill. Rib Eye Steak .pdf Download PDF • 147KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Roasted Halibut Fillet Steam-Roasting CLICK HERE TO READ RELATED BLOG Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first. Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking. INGREDIENTS 1lb - center cut halibut filet Kosher salt & ground pepper ¼ - teaspoon herb’s de Provence Olive oil & butter ½ - lemon cut into small chunks 8 - pitted Kalamata olives PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode. Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil. Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges. Carefully check the fish to make sure it is evenly browned on crisp before turning over. When you turn the fish over add a splash of white wine to the pan and place it in the oven. Cook for 12 - 15 minutes until you see the fish begin to separate into sections. Roasted Halibut Fillet .pdf Download PDF • 176KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms Steam Mode CLICK HERE TO READ RELATED BLOG These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi steam oven for an easy delicious steamed meal. Featuring a combination of ground pork, chopped shrimp, bacon, water chestnuts and fresh ginger these meatballs are easy to prepare and quick to cook. In this preparation chef Paul added Bok choy and shiitake mushrooms to the steaming broth for an easy one dish meal. Because this meal is prepared in the Steam mode rice can be steamed at the same time. When steaming rice in a steam oven it is not necessary to cover the cooking container, just add the rice and salt to cold water as cook as directed. However, when cooking rice in a steam oven for best results use 1 3/4 cups of water to 1 cup of rice. INGREDIENTS 1 lb. ground pork 1/4 cup Chinese rice wine or Sherry 1 tsp salt 1 tsp sugar 1 1/2 tbsp cornstarch 1 tbsp old fashioned oats 2 green onions, white parts only 1 inch piece ginger, peeled 6 water chestnuts 4 slices bacon, cut into big pieces ½ lb. uncooked, peeled shrimp 2 cups chicken stock 6-8 medium size Bok choy, cut in half or quarters 8 oz Shiitake mushrooms, stemmed and cut in half PREPARATION In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats. In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces and add to the bowl with the pork. Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients. Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the solid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes, (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. Serve in bowls with the stock. Makes: 4- 6 servings Steamed Lions Head Meatballs with Bok Choy and Shiitake Mushrooms .pdf Download PDF • 155KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake How to Roast a Whole Duck in the Steam Oven Steaming, Steam-Roasting CLICK HERE TO READ RELATED BLOG The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven, so you can enjoy a delicious feast without having to face a major clean-up. INGREDIENTS 1 whole duck PREPARATION Here are the important steps for success for roasting a 4 - 5lb duck. Season the duck a day in advance with kosher salt and your preferred seasoning Set the duck on a rack in a shallow pan at least 2” high (to contain the rendered fat) and cover loosely with a sheet of parchment or wax paper and refrigerate overnight. Let the duck sit outside of the refrigerator an hour or more prior to cooking. Heat the Combi Steam Oven in the Combination Convection Steam Mode 325 degrees. Set the timer for 1 hour 15 minutes. If your oven has a temperature probe, insert into the thickest part of the breast not touching bone (can be tricky with a duck) and program to 155 degrees. Carefully remove the pan from the oven, set the rack with the duck on a rimmed baking sheet and carefully pour the rendered duck fat into a small bowl or measuring cup. Change the oven Mode to Convection NO Humidity, 425 degrees. Brush the duck with some of the rendered duck fat, slide the pan into the Combi Steam Oven and cook for another 25 - 30 minutes until golden. Allow the duck to rest for at least 10 minutes before carving into sections for serving. While the duck is cooking in the final stage, you can toss potatoes or other root vegetables with some of the rendered duck fat and roast them in the Convection Roast or Bake Mode, 375 degrees. Greens such as kale or broccolini can be combined with the potatoes for the final 8 - 10 minutes of cooking. Convection Method This same method of cooking the duck at a low temperature in the initial cooking stage and finished with high heat can also be done in your Convection Oven. Follow the same steps as noted above using these Oven Modes and Temperatures. Cooking the duck at low temperatures using Convection will ensure the juice stays in the meat, finishing at high temperatures in the more drying Radiant heat, ensures a nice crispy finish. Convection Roast 325 - 1 hour 15 minutes Regular Roast or Bake 425 - 25 minutes Convection Steam Roasted Duck .pdf Download PDF • 135KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Potatoes Steam Roasted with Tomatoes and Capers Steaming, Steam-Roasting CLICK HERE TO READ RELATED BLOG For this recipe you will first use Steam Mode and then Convection Roast. INGREDIENTS 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut Into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced PREPARATION First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings Roasted Potatoes with Tomatoes and Capers .pdf Download PDF • 395KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Orzo Pasta Salad Grilled Artichokes Steaming CLICK HERE TO READ RELATED BLOG The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Sweet Potato and Kale Salad with Creamy Curry Dressing Steaming CLICK HERE TO READ RELATED BLOG For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes. Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish. INGREDIENTS 2 large sweet potatoes ½ bunch red or Dino kale, stems removed, leaves coarsely chopped ½ cup mayonnaise 1 tsp curry powder ½ tsp ground cumin 2 cloves garlic, finely minced PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees. Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing. Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture. Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing. Serves 4 Curried Sweet Potato and Kale Salad & Mexican Street Corn Salad .pdf Download PDF • 257KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios Steaming CLICK HERE TO READ RELATED BLOG When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people. The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets. INGREDIENTS ½ - cup rinsed quinoa 2 - cups, small broccoli florets Remaining Salad Ingredients: 6 - dried apricots, chopped ¼ - cup, currants 3 - scallions, finely chopped ¼ - cup fresh Italian parsley leaves, chopped ½ - cup pistachio nuts, lights toasted Combine with the cooked quinoa and broccoli when cool. Vinaigrette: 1 - medium lemon, zest and juice ¼ - cup olive oil ¼ - teaspoon paprika ¼ - teaspoon ground cumin ¼ - teaspoon salt Whisk the ingredients together and toss with the salad. PREPARATION Preheat the Steam Oven in the Steam Mode. Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover. Steam for 15 minutes then set aside to cool. Any residual water will be absorbed during this time. Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool. Quinoa Salad Broccoli & Dried Apricots .pdf Download PDF • 288KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!