Cuisinart Cuisinart Convection Oven User Manual


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Nutritional information per serving:
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Indoor Clambake
Take the beach party inside with this easy but impressive countertop recipe.
Active Time: 40 minutes Total Time: 1 hour 20 minutes
Makes 4 servings
1 tablespoon olive oil
2 shallots, peeled and sliced
4 garlic cloves, peeled and crushed
4 sprigs thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ small fennel bulb, sliced
6 small red potatoes
2 ears corn, husked and cut into 2-inch pieces
¾ pound littleneck clams (about 6), scrubbed
½ pound mussels (about 8), scrubbed and de-bearded
2 lobster tails
¼ cup white wine or beer
½ tablespoon finely chopped tarragon
½ tablespoon finely chopped parsley
1. In a large bowl, toss together the oil, shallots, garlic, thyme, salt, pepper,
fennel, potatoes, and corn. Evenly arrange the ingredients on the baking
pan. Put the pan in the oven with the rack in the lower rack position. Set to
Super Steam for 20 minutes.
2. Carefully remove the pan from the oven and arrange the clams and mussels
around the outside of the pan and the lobster tails in the center. Carefully
pour the wine onto the pan and return to the oven. Continue cooking on
Super Steam with time set for 15 minutes.
3. Baking pan will be full of cooking liquid. Remove it carefully from the oven.
Garnish with the chopped herbs. Serve alongside crusty bread.
Nutritional information per serving:
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Green Chile Tamales
This recipe does require a few steps but the final results are well worth the
effort. Depending on the size of the corn husks, you may be able to fill the
tamales with more or less than recommended; it will become easier
to gauge as you fill them.
Active Time: 2 hours Total Time: 5 hours
Makes about 24 tamales
Green Chile Filling:
1½ pounds poblano peppers (about 8), stems trimmed
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
4 garlic cloves, peeled and finely chopped
2 tablespoons plus 1 teaspoon unbleached, all-purpose flour
2 cups water or low-sodium chicken broth
2 pounds whole chicken legs (about 4 legs), roasted, meat removed,
shredded*
2 cans (4.5 ounces each) diced green chiles
½ teaspoon kosher salt
24 corn husks
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