Recipes By Course - Main Courses

Tian of Parmigiano and Grilled Vegetables with Tomato Compote, Fresh Buffalo Mozzarella and Roasted Eggplant with Pesto

  • 1 tablespoon diced garlic
  • 2 tablespoons minced shallots
  • 1 tablespoon minced thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow tomato
  • 1 red tomato
  • 1 zucchini
  • 3/4 cup Parmesan cheese, grated
  • salt and cracked pepper
  • 2 tablespoons tapenade (pureed black olives; for garnish)
  • 2 cups mixed greens (for garnish)
  • Eggplant and Mozzarella:
  • 4 1/4-inch-thick slices eggplant
  • 4 3/4-inch-thick slices fresh mozzarella
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • salt and pepper
  • Yellow Tomato Compote:
  • 2 cups yellow tomatoes, including reserved scraps
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper
  • Red Tomato Compote:
  • 2 cups red tomatoes, including reserved scraps
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper
  • Sherry Vinaigrette:
  • 1/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Pesto Sauce:
  • 2 tablespoons garlic puree in oil
  • 5 cups basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup Parmesan cheese
  • 1 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • In a bowl, mix garlic, shallots, thyme, vinegar and oil with seasonings.
  • Roast and peel bell peppers.
  • Cut them with a 1.5-inch round cookie cutter and grill on an Oster® Indoor Grill.
  • Cut the hearts of tomatoes in the same round and place in garlic mixture. (Reserve tomato scraps for tomato compotes; recipes follow.)
  • Cut zucchini in the same fashion and grill over mesquite until tender.
  • Place grilled vegetables in marinade with tomato. Reserve.
  • Drop grated Parmesan by tablespoons onto a hot nonstick skillet.
  • When melted and beginning to brown, remove carefully and cool.
  • Makes 12 cheese crisps. Reserve.
Eggplant and Mozzarella:
  • Salt and drain eggplant.
  • Grill eggplant slices.
  • Roll slices of mozzarella in herbs, and salt and pepper to taste.
  • Wrap cheese in layer of sliced grilled eggplant. Reserved, chilled, until needed.
Red and Yellow Tomato Compote:
  • In an Oster® Blender, puree pulp of each type of tomato separately.
  • Separately, season and cook each, reducing volume by half over low flame.
  • Finish with vinegar and oil.
  • Pass through a chinois.
Sherry Vinaigrette:
  • Whisk together liquid ingredients. Reserve.
Pesto Sauce:
  • In an Oster® Blender, puree garlic with basil, toasted pine nuts and cheese at slow speed.
  • Add olive oil in a steady stream and emulsify until smooth.
  • Finish with lemon juice, and salt and pepper to taste.
  • Serve at room temperature.
To Serve:
  • Paint plates with compotes, pesto and tapenade.
  • Toss greens in some of the sherry vinaigrette.
  • Layer vegetables with cheese crisps moments before serving.
  • Cheese crisps must remain crispy.

Chicken in Packets

- Serves 2
  • 2 boneless skinless chicken breasts halves
  • zest of 1/2 lemon
  • 1/4 cup olive oil
  • 1 tablespoon Herbs de Provence or Italian seasoning mix
  • salt and pepper, to taste
  • 1/2 cup cooked mixed 7-grain rice or brown rice
  • 1 small zucchini, sliced into very thin slices
  • 4 ounces mushrooms, sliced
  • 1/2 medium red pepper, sliced very thin
  • 1 leek, thinly sliced (the white and some of the tender green part)
  • 2 tablespoons white wine
  • 2 12 inch sheets of foil or parchment paper, non-stick foil works great for this
  • Dry chicken breast with paper towels.
  • In a small bowl combine lemon zest, olive oil, herbs and salt and pepper. Add chicken breast to bowl and stir to coat evenly. Set aside.
  • Place foil or parchment paper flat on counter.
  • Place half the rice on each piece of foil or parchment paper and then continue to layer half the vegetables on top.
  • Place one piece of the herb coated chicken breasts on each vegetable mound.
  • Drizzle any left over oil herb mix from the bowl on top of the chicken pieces.
  • Pour 1 tablespoon of wine over each piece of chicken.
  • Fold packets up tightly and place in the Oster® Toaster Oven.
  • Bake packets at 400 degrees for 30 minutes or until chicken is done.
  • Carefully remove hot packets from oven. Open and pour contents on to a plate.
Ce poulet est toujours tendre et juteux… et vous n’avez pas à nettoyer le moule après la cuisson!

Parmesan-Coated Monkfish

- Serves 4
  • 4 6-ounce monkfish fillets
  • 1 cup finely grated Parmesan cheese
  • 1 cup finely grated bread crumbs
  • 1 tablespoon blended oil (canola and vegetable)
  • salt and pepper
  • Risotto:
  • 1 cup dried porcini mushrooms
  • 5 cups warm water
  • 1 tablespoon blended oil (canola and vegetable)
  • 1/2 cup chopped white onion
  • 1-1/2 cups Arborio rice
  • 1 small bay leaf
  • salt and pepper
  • Clam Sauce:
  • 1/2 tablespoon blended oil (canola and vegetable)
  • 1 tablespoon finely chopped garlic
  • 1/2 cup white wine
  • 1 cup chopped clams
  • 1 cup clam broth
  • 1/4 pound butter, cut into 1-inch pieces
  • Gremolata:
  • 2 tablespoons lemon zest
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon minced shallots
  • 1-1/2 teaspoons chopped Italian Parsley
  • 1/2 teaspoon extra-virgin olive oil
  • Cut monkfish in half lengthwise. Place between two pieces of plastic wrap and pound out to about 1/4-inch thick. Set aside.
  • Mix bread crumbs and Parmesan cheese in a bowl. Set aside.
  • Soak porcini mushrooms in the specified warm water for 10 minutes until soft. Remove mushrooms and chop. Save water.
  • On medium flame, heat a 2-quart pot with oil.
  • Add chopped onion and bay leaf. Cook until onion is translucent.
  • Add rice and stir until grains are coated with oil.
  • Add 1/2 cup of the reserved mushroom-flavored water and stir until absorbed. Keep adding liquid 1/2 cup at a time, allowing each addition to be absorbed, until all liquid is used. Stir after each addition of water.
  • Cook on medium heat for about 15 minutes.
  • Remove bay leaf.
  • Add chopped porcinis and season with salt and pepper.
  • Remove from heat and keep warm.
Clam Sauce:
  • On medium flame, heat a small saucepan with oil.
  • Add garlic and cook for 1 minute.
  • Add clam broth and clams. Bring to a boil and remove from heat.
  • Whisk in butter, a piece at a time.
  • Set aside and keep warm.
  • Mix all ingredients in a bowl.
To Cook Monkfish:
  • Remove from plastic wrap and season lightly with salt and pepper.
  • Heat a large nonstick saute pan with 1 tablespoon of oil on medium flame until just smoking.
  • Coat monkfish with Parmesan bread crumbs and lay in pan.
  • Cook until golden brown on both sides.
To Serve:
  • Put 1 cup risotto in center of each plate.
  • Put monkfish on top of risotto and drizzle clam sauce all over.
  • Sprinkle with gremolata and serve.

Creamy Shrimp and Rice

- Serves 4
  • 1 cup uncooked white or wild rice
  • salt and pepper
  • 1 1/4 cup chicken broth
  • 2 tbsp sliced green onions
  • 1-3/4 cups cream of potato soup
  • 1 cup frozen cooked shrimp
  • 1/2 cup shredded Swiss cheese
  • 2 tbsp sliced almonds, toasted
  • Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in rice bowl. Stir well.
  • Fill water reservoir to Max level. Steam for 60 minutes.
  • Stir once while cooking. Garnish with sliced almonds.

Steamed Salmon with Oriental Vegetables & Rice

- Serves 4
  • 4 salmon steaks, 1/2 inch thick
  • 1 cup tangerine juice
  • 1/4 cup soy sauce
  • 3 cloves garlic, crushed
  • 1/4 medium onion, diced
  • 3 teaspoons grated fresh ginger
  • 1 cup white rice
  • 2 cups bok choy, cut in 2 inch strips
  • 1/2 fresh bean sprouts
  • 1 cup fresh snow pea pods
  • 1/2 cup water chestnuts
  • 1/2 baby corn
  • 1/2 cup canned bamboo shoots
  • 1/2 cup roasted cashews
  • Place salmon in bowl or plastic bag and add the next 5 ingredients. Toss gently coating the salmon.
  • Refrigerate salmon for 30 minutes.
  • Prepare rice according to Oster® Food Steamer manual. When done set aside.
  • Remove salmon from marinade and place in bottom of Oster® Food Steamer.
  • Place fresh vegetables in top of Oster® Food Steamer. Steam until salmon is done, about 15 minutes.
  • Toss vegetables with water chestnuts, corn, bamboo shoots and cashews. Steam vegetables 1 more minute.
  • Serve with rice.
  • Garnish with tangerine and orange slices.

Meatloaf Enrobed in Mashed potatoes

- Serves 3 to 4
  • 1 pound lean chopped beef
  • 1/4 cup prepared ketchup
  • 1 egg
  • 1 envelope dry onion mushroom soup mix
  • 1 slice bread, crumbled
  • 6 slices precooked bacon, cut in half
  • 2 tablespoons ketchup
  • 1 container of prepared mashed potatoes from the refrigerator section of the supermarket (Or 2 cups of left over mashed potatoes)
  • 2 slices bacon, cooked
  • Place first five ingredients in a bowl and combine well.
  • In an 8 inch square pan place meat mixture and form into a loaf.
  • Cover top of meat with the 12 halves of bacon.
  • Coat the bacon with 2 tablespoons of ketchup.
  • Mound the potatoes on top of meatloaf and push down to cover the entire loaf.
  • Place two whole slices of bacon on top of mashed potatoes in a crisscross fashion.
  • Place pan in Oster® Toaster Oven and bake at 350 degrees for 1 hour or until done.

Roasted Cornish Hens

- Serves 2 to 4
  • 6 slices thin pancetta or prosciutto
  • 2 Rock Cornish game hens, each about 3/4 pound
  • 4 fresh sage leaves
  • 1 - 2 sprigs rosemary
  • 2 bay leaves, preferably fresh
  • 12 black olives, preferably small Gaeta or nicoise, pitted
  • Salt and freshly ground black pepper
  • 4 cloves garlic, chopped
  • 1/8 cup Italian parsley, chopped
  • 2 teaspoons extra virgin olive oil
  • Make sure that hens are at room temperature.
  • Preheat Oster® Toaster Oven to 400°F.
  • Tuck 2 to 3 slices of pancetta inside each hen, along with a sage leaf, a bay leaf, sprig or rosemary and 6 of the olives.
  • Mix together garlic, parsley and olive oil.
  • Sprinkle salt and pepper all over the outside of the hens and rub into the skin, rubbing with some of the olive oil mixture at the same time.
  • Set the hens in the roasting pan. Sprinkle extra pancetta and herbs around pan if you desire.
  • Roast for 45 minutes, then turn down the Oster® Toaster Oven to 325°F and continue roasting 30 to 45 minutes longer, or until the hens are done the juices run clear when the hen is pierced with a fork.
  • Serve immediately, with the pan juices as a sauce.

Scallop Wellington

- Serves 4
  • 2 shallots
  • 1 cup fresh button mushrooms
  • salt & freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons dry sherry
  • 8 large sea scallops
  • 17 1/3 ounces package of frozen prepared puff pastry, thawed (2 sheets)
  • 1 egg, beaten
  • 1 tablespoon water
  • In a food processor, process the shallots, mushrooms, salt, pepper and garlic until finely chopped (be careful not to reduce to a paste). (If you do not have a food processor mince all ingredients by hand.)
  • Melt together the butter and oil over medium heat in a small skillet.
  • Add the mushroom mixture and sauté until most of the liquid is reduced (about 15 minutes).
  • Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
  • Set Oster Toaster Oven to broil, drizzle scallops with a little olive oil, place the scallops in a single layer on a non-stick foil lined Oster Toaster Oven tray. Broil both sides of the scallops briefly (do not cook through) set aside and keep warm.
  • Mix together the beaten egg and water to make an egg wash.
  • Cut a thin strip, about 1/2 inch thick, from the ends of the pastry sheets and set aside for decorative purposes. Cut 8 equal squares from pastry sheets, store left over pastry for other use.
  • On each pastry square, place an 1/8 of the mushroom mixture, and then 1 piece of broiled scallop.
  • Brush the perimeter of the pastry with the egg wash.
  • Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
  • Loosely tie the reserved strips around the top of each Wellington.
  • Transfer Wellingtons to foiled toaster pan then brush each Wellington well with the egg wash. Bake at 400 degrees for 15-20 minutes or until they've turned a golden brown to your preference; remove from Oster Toaster Oven and let sit on baking sheet for 5 minutes.
  • Serve warm.
These are great as a main course or an appetizer.

Amarillo Thick Cut Pork Chops

- Serves 4
  • 4 cloves garlic
  • 1/2 cup oil
  • 1/4 cup lime juice
  • 1 tablespoon Kosher salt
  • 4 pork chops, thick cut
  • 4 tablespoons Amarillo* seasoning, from the Latin section of your grocer
  • 4 cloves garlic
  • 1/4 small onion
  • 1/4 cup rosemary leaves
  • 1/2 teaspoon pink peppercorns
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • Process first 4 ingredients in Oster® Food Processor.
  • Pour into large resealable, leak-proof plastic bag. Add chops and marinade 6 to 8 hours or overnight.
  • Remove chops from bag and pat dry.
  • Set Oster® Indoor Grill to highest temperature.
  • Place Amarillo onto a flat plate and dip edges of chops into it coating all the edges but no the top or bottom of chops.
  • Place chops on hot Oster® Indoor Grill. Cook for about 8 minutes per side or until juices run clear.
  • While chops are cooking, take next 6 ingredients and whirl in Oster® Food Processor for a few seconds.
  • When chops are done pour sauce over top and serve.
*Amarillo is a Latin cooking ingredient, mainly used for adding color to food. It contains corn flour, food coloring, and cumin. Plain cumin or paprika may be substituted.

Herbed Rack of Lamb

- Serves 6
  • Have butcher French cut 2 racks of spring lamb, about 7 chops each
  • 1 large onion, sliced into circles
  • Rub Mixture
  • 4 cloves garlic
  • 4 large fresh basil leaves
  • 1/4 cup parsley
  • 1/4 teaspoon each of red, white and black pepper
  • Place all ingredients for rub mixture in Oster® Food Processor and whirl for a few seconds.
  • Lay racks on Oster® Toaster Oven roasting rack with bones facing each other. Push racks together as close as they will go.
  • Rub the rub mixture all over lamb.
  • Toss onion with remaining rub mixture and place on rack between lamb racks.
  • Roast at 350° for 15 minutes a pound or until quick read thermometer reads 130° for rare.

Shrimp, Lemon, Feta and Artichoke Salad

  • 2 large artichokes
  • 1 lemon, halved
  • 1 tablespoon Kosher salt
  • 3 tablespoons extra-virgin olive oil
Lemon Vinaigrette
  • 3 lemons, zested and juiced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, chopped in 1/4 inch dice
  • 1 1/2 tablespoons fresh marjoram, stemmed and chopped
  • Kosher salt and pepper
  • 1 pound large shrimp, shelled, deveined and sliced in half
  • 1/4 cup extra-virgin olive oil
  • 6 ounces feta cheese, crumbled
  • 1 small fennel bulb (about 1/4 pound), thinly shaved
  • 6 1-cup servings of mesclun lettuce
  • Trim artichoke stems and peel away any discolored leaves.
  • Bring a medium pot of water to a boil over high heat. Squeeze the juice from both lemon halves into the water and add the halves with the salt and the olive oil.
  • Add the artichokes and simmer over low heat until tender, 20-30 minutes. You should be able to pierce the stem end with the tip of a knife and pull the leaves off easily. Drain and cool.
  • Peel away leaves, cut away spiny choke from heart and discard.
  • Chop the artichoke stem and heart.
  • Preheat oven to 425°F with the rack in the center.
  • In a small bowl, whisk together the lemon zest, lemon juice, salt and pepper. Slowly whisk in the olive oil until well combined. Add the chopped red onion and marjoram. Add salt and pepper, taste and adjust flavors and seasonings.
  • Cut each shrimp in half lengthwise. Arrange the shrimp halves on a baking sheet. Brush with olive oil.
  • Roast in the oven until pink, 1 1/2 to 3 minutes.
  • Place in large bowl.
  • Add feta, chopped artichokes, fennel and lettuce and pour vinaigrette over all.
  • Toss well and serve.
A very special and delicious salad. Reserve artichoke leaves and serve as an appetizer instead. Omit lettuce and fill artichoke leaves with a shrimp half, some feta and fennel and drizzle with vinaigrette.

Waldorf Chicken Salad on Cranberry Bread

- Serves 4
  • 2 boneless skinless chicken breasts
  • 1 1/2 cups apple juice or cider
  • 1/2 cup celery, sliced
  • 1/2 cup walnut pieces
  • 1/2 cup grapes (red or white seedless), cut in half
  • 1/2 cup mayonnaise
  • Lettuce leaves
  • 4 slices sweet yeast bread (cranberry orange, apple, panatone)
  • Poach chicken breasts in apple juice. When cooked remove chicken from liquid and cut into bite sized cubes.
  • Toast bread in Oster® Toaster.
  • Place chicken, celery, walnuts, grapes and mayonnaise in a bowl and toss together until ingredients are well coated.
  • To assemble sandwiches place lettuce on bread, mound salad on top of lettuce.
  • Garnish with apple slices if desired.

Angel Hair Pasta with Seafood Sauce

- Serves 6
  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1⁄2 cup chopped onion
  • 2 cloves garlic, minced
  • pounds plum tomatoes, cut in half and seeded
  • 1⁄4 cup fresh basil leaves, torn
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon red pepper flakes
  • 1⁄2 teaspoon sugar
  • 2 bay leaves
  • 1⁄2 pound fi rm whitefi sh, such as sea bass, monkfi sh or grouper, cut into 3⁄4-inch pieces
  • 1⁄2 pound bay scallops or shucked oysters
  • 2 tablespoons chopped fresh Italian parsley
  • Cook pasta according to package directions; drain.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 minutes or until onion is translucent. Reduce heat to low.
  • Combine tomatoes, basil, oregano, red pepper fl akes, sugar in Oster® Versa™ Performance Blender. Pulse in 2 (5-second) intervals until well blended but slightly chunky.
  • Add tomato mixture and bay leaves to skillet with onion; cook 15 minutes, stirring occasionally. Add whitefi sh and scallops; cook 3 to 4 minutes or until fi sh begins to fl ake when tested with fork and scallops are opaque. Remove and discard bay leaves.
  • Combine pasta with seafood sauce in large bowl; gently toss. Sprinkle with parsley just before serving.
Nutrients per Serving (1⁄6 of total recipe): Calories: 272, Calories from Fat: 15%, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 134mg, Carbohydrate: 38g, Fiber: 5g, Protein: 21g

Pecan Encrusted Trout with Avocado Salsa

- Serves 2 to 3
  • 1 1/2 cups whole pecans
  • 1 whole trout, cleaned, head removed
  • 2 eggs, beaten
  • Flour, for dredging
  • Salt and pepper, to taste
  • 1/2 - 1 cup vegetable oil
  • 1 avocado, peeled and seeded
  • 1 papaya, peeled and seeded
  • 2 green onions, tops only
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • Chop pecans in Oster® Food Processor and place on large plate.
  • Rinse trout and pat dry. Dip trout in eggs and dredge in flour. Dip in egg again and press each side of trout carefully onto chopped nuts. Sprinkle trout with salt and pepper. Let trout rest while making salsa.
  • Place avocado, papaya, onion and cilantro in Oster® Food Processor. Pulse a few times until mixture has a rough chop, add oil and pulse once. Add salt and pepper to taste.
  • Heat oil in electric skillet or in large pan on stovetop. Use medium heat. Place trout in pan and cook 6 to 8 minutes per side.
  • Place trout on platter and pour salsa over top.

Garlic Marinated Grilled Leg of Lamb

  • 5 lb boneless leg of lamb
  • 1 large garlic bulb, cloves peeled
  • 1/2 cup balsamic vinegar
  • 1/4 cup raspberry vinegar
  • 1 cup extra virgin olive oil
  • 1/2 cup parsley, chopped
  • 1 tbsp each dried Greek oregano and tarragon
  • salt and pepper
  • Using a sharp knife, make several small punctures in the lamb, stuffing each one with a clove of garlic. Use as much garlic as your taste desires.
  • Using a deep dish pan, lay leg of lamb flat. Whisk marinade ingredients together in a bowl and pour over lamb. Cover and refrigerate, rotating it from side to side, overnight or up to two days (for most potent marinating effect).
  • GRILLING INSTRUCTIONS: Grill on medium-low heat for roughly 10 minutes per inch of thickness of lamb or to desired consistency. Best if served medium-rare.

Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw

- Serves 6
Veal Souffle:
  • 6 veal loin tenderloins
  • 1 egg
  • 1 ounce crushed ice
  • 3 tablespoons spinach puree
  • 2 tablespoon canola oil
  • 1 fresh truffle, cut into 18 thin slices
  • 6 ounces caul fat
  • 4 ounces Merlot vine trimmings or any wood chips of your choice
  • sea salt and freshly ground white pepper
Merlot Wine Glaze:
  • 3 cups Merlot red wine
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Parsley Juice:
  • 2 cups Italian parsley leaves, no stems
  • 1 tablespoon lemon juice
  • 1 clove garlic confit
  • 1/2 cup clean chicken broth
  • 1/4 cup extra-virgin olive oil
Grilled Shiitake Mushrooms:
  • 18 fresh medium shiitake mushrooms, stems removed
  • 1 tablespoon minced shallots
  • 4 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground white pepper
Vegetable Slaw:
  • 2 tablespoons finely julienned carrot
  • 2 tablespoons finely julienned red bell pepper
  • 2 tablespoons finely julienned yellow bell pepper
  • 2 tablespoons finely julienned green bell pepper
  • 2 tablespoons finely julienned nap cabbage
  • 2 tablespoons finely julienned red cabbage
  • 2 tablespoons finely julienned snow peas
  • 2 tablespoons finely julienned leek
  • 2 tablespoons finely julienned fennel
  • 1 tablespoon chiffonade of basil
  • 1 tablespoon bean sprouts, cleaned
  • 1 tablespoon lemon juice
  • 1/4 ounce walnuts, chopped
  • 1/8 ounce white sesame seeds
  • 1/8 ounce black sesame seeds
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons walnut oil
  • sea salt and freshly ground white pepper
  • 6 fennel sprigs, deep fried
Veal Souffle:
  • Trim veal tenderloins by removing all fat, sinew and side strap.
  • Reserve trimmings.
  • Cut each trimmed tenderloin into 3 1-inch nuggets.
  • Clean reserved trimmings and free from any fat, sinew or gristle.
  • Grind veal in an Oster® Food Processer.
  • Add egg, ice, spinach puree and salt pepper to taste.
  • Process to mousse consistency.
  • Remove from bowl and refrigerate for 1 hour.
  • In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
  • Remove nuggets from skillet.
  • Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
  • Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
  • Cover and smoke for 20 minutes.
Merlot Wine Glaze:
  • In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
  • Reduce by 75% and then add chicken glaze.
  • Strain and keep warm.
Parsley Juice:
  • Blanch Italian parsley.
  • Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
  • Remove from blender and reserve.
Grilled Shiitake Mushrooms:
  • In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
  • Let marinate for 5 minutes.
  • Grill when ready to serve.
Vegetable Slaw:
  • In a bowl, combine all and adjust seasoning.
To Serve:
  • On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
  • Place grilled shiitake mushrooms around.
  • Center vegetable slaw.
  • Garnish with a deep-fried fennel sprig. Serve at once.

Pan-Roasted Chicken with Oven-Dried Tomato and Arugula Salad

- Serves 8
  • 2 whole breasts from natural chickens
  • 4 thighs from natural chickens
Tomato and Arugula Salad:
  • 3 pounds Roma tomatoes blanched and peeled
  • 3/4 cup extra-virgin olive oil
  • 2 sprigs thyme, stems removed
  • 3 tablespoons balsamic vinegar
  • 1 bunch basil, cut into chiffonade
  • 2 large shallots, diced
  • 2 bunches arugula
  • salt and pepper
  • Preheat oven to 450°.
  • Place chicken, skin side down, in a very hot saute pan and roast in oven for 12 to 15 minutes, or until cooked through.
Tomato and Arugula Salad:
  • Cut outside "petals" from tomatoes (Core and seeds may be saved for tomato sauce).
  • Using 1/4 cup of the olive oil, lightly oil a sheet tray and sprinkle with thyme, salt, and pepper.
  • Place tomato petals on tray and put in a 200-degree oven for 2 to 3 hours or until lightly dried.
  • Whisk together balsamic vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Set aside.
To Serve:
  • Add basil and diced shallot to vinegar and oil when the chicken is cooked.
  • Toss arugula and oven-dried tomatoes with this vinaigrette and place in center of a plate.
  • Place chicken pieces on top.

Steamed Red Snapper with Ginger and Scallions

  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 6 drops sesame oil
  • Cooking spray
  • 1 whole red snapper, approximately 2 1/2 pounds, diagonally scored on both sides
  • 3 cloves garlic, peeled and sliced thinly
  • 1 6-inch piece ginger root, finely julienned
  • 6 scallions, julienned
  • 1 small bunch fresh cilantro, stemmed
  • In saucepan, simmer soy sauce, brown sugar and sesame oil until sugar dissolves and sauce becomes a syrupy glaze.
  • Spray steamer basket with cooking spray.
  • Fill rice bowl with 2 1/2 cups of water. Close lid and turn to Cook cycle.
  • When water comes to a boil, place fish in steamer basket and baste with glaze.
  • Baste center cavity with glaze and stuff with garlic, ginger and scallions.
  • Close lid and set to Cook cycle for approximately 20 minutes.
  • Fish is done when flesh is opaque and firm to the touch.
  • Garnish with fresh cilantro sprigs.

Homemade Pizza Dough

  • 1 tablespoon active dry yeast (or 1 package)
  • 3/4 cup lukewarm water
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 2 1/2 to 3 cups all purpose flour
  • In the bowl of the food processor fitted with the steel blade, pour in water and add yeast and honey.
  • Let sit for approximately 10 minutes or until small bubbles form on surface top, ensuring that yeast is alive.
  • Add olive oil and 2 1/2 cups of flour.
  • Pulse until dough ingredients are fully incorporated.
  • Turn ON button and knead dough until smooth and elastic for about 5 minutes. If dough is still sticking to bowl, add additional flour sparingly.
  • Let dough rest under damp towel for 10-30 minutes.
  • Roll dough out and continue to shape with hands to fit pizza pan.
  • Top with your favorite toppings, drizzle with olive oil and cook in preheated 450°F oven for approximately 8-10 minutes.
Use toaster oven to roast peppers (450°F, roast and turn all sides, place in paper bag until cool, peel and slice) or garlic (400°F, until soft, about 15 minutes) and use for pizza toppings, salads or sandwiches.

Grilled Salmon with Mango Peach Salsa

- Serves 4
  • 4 salmon steaks
  • 1/8 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic
  • 1/4 onion
  • 1 pinch ground cloves
  • 1 pint salt
  • 1/2 mango, pitted and peeled
  • 1/2 cup sliced peaches, canned or fresh
Mango Salsa
  • 1/2 cup diced peaches, fresh or canned
  • 1 mango, pitted, peeled and diced
  • 1/2 red pepper, diced
  • 3 green onions, chopped
  • 1 teaspoon fresh ground ginger
  • 1/4 cup chopped parsley
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons lime juice
  • Place all marinade ingredients in Oster® Food Processor or use Oster® Hand Blender and blend until smooth.
  • Immerse salmon in marinade and refrigerate for 1 hour. Make salsa during this time.
Mango Salsa
  • Toss all ingredients together. Refrigerate 1 hour.
To Serve
  • Set Oster® Indoor Grill to highest setting.
  • Remove salmon from marinade and pat dry. Place on preheated grill and cook approximately 5 minutes per side or until salmon flakes with a fork.
  • Place salmon on plate and spoon salsa over top.

Grilled Georgia Mountain Trout with Green Onion Sauce

- Serves 6
  • 6 12-ounce freshwater trout, cleaned, with heads and tails left intact
  • 6 slices top-quality hickory-smoked bacon, preferably country style
  • 6 tablespoons rendered bacon fat (warmed to liquify)
  • 12 fresh basil leaves
  • sea salt and freshly ground pepper
Green Onion Sauce:
  • 2 egg yolks
  • 1 teaspoon sea salt
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Coleman's dry mustard
  • 1-1/2 cups peanut oil
  • 1/2 cup thinly sliced green onions
  • Preheat broiler or start Oster® indoor grill.
  • Gently wash trout in cool running tap water.
  • Dry with paper towels.
  • Lightly brush insides of fish with bacon fat.
  • Sprinkle with salt and pepper.
  • Lay two basil leaves in cavity of each trout.
  • Lightly brush outsides of fish with bacon fat. (At least half of bacon fat should be left over.)
  • Sprinkle with salt and pepper.
  • Wrap each trout in a slice of bacon and secure with a toothpick.
  • Refrigerate until ready to cook.
Green Onion Sauce:
  • Combine egg yolks, salt, vinegar, lemon juice and dry mustard in a large ceramic bowl and whisk vigorously until thoroughly mixed.
  • While whisking, slowly add peanut oil in a thin stream in order to fully incorporate into mixture. (Be careful not to add oil to fast or whisky too slowly. Either can cause sauce to break up.)
  • Stir in onions and season to taste.
  • If sauce is too thick, thin with 1 or 2 tablespoons of water.
To Serve:
  • Just before cooking, brush trout with remaining bacon fat.
  • Broil or grill over medium-hot coals approximately 4 minutes, then gently turn and cook other side.
  • Test one fish for doneness after 7 to 8 minutes of cooking. Do not overcook.
  • When fish are done, top with green onion sauce and serve.

Chicken Escabeche with Fufu and Plantain Chips

- Serves 6
  • 6 chicken breasts
  • 3 tablespoons olive oil
  • salt and pepper
Escabeche Sauce:
  • 1 cup olive oil
  • 1 cup julienned red onion
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup diced green bell pepper
  • 3 tablespoons capers, rinsed
  • 1/2 cup chopped black olives
  • 2 medium ripe tomatoes, diced
  • 3/4 cup sherry vinegar
  • 2 tablespoons tomato paste
  • 1/2 cup ketchup
  • 1 teaspoon chopped garlic
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 6 slices bacon, diced
  • 1 small onion, diced
  • 3 ripe plantains, peeled and cut into large chunks
Plantain Chips:
  • 4 cups canola oil
  • 2 green plantains, peeled and cut lengthwise into 1/8-inch-thick slices
  • salt
  • garlic powder
  • Season chicken with salt and pepper.
  • Heat oil in an Oster® Electric skillet and sear chicken over medium-high heat for about 5 minutes per side, until nicely browned. Set aside.
Escabeche Sauce:
  • Place oil, onion, bell peppers, capers, olives and tomatoes in a large glass dish.
  • Put vinegar, tomato paste, ketchup, garlic, chili powder and salt in an Oster® blender and puree. Add puree to chicken mixture and mix well.
  • Cover dish tightly with foil and plastic wrap. Refrigerate overnight.
  • Add chicken and mix together.
  • To peel plantains, cut ends off and make three lengthwise slashed through skin. Place in a sink filled with warm water for about 10 minutes. Peel will then remove easily.
  • In a saute pan, cook bacon over medium heat for about 5 minutes.
  • Add onion and continue to cook until bacon is crispy. Remove from heat and let cool.
  • Meanwhile, bring a pot of water to a boil and add plantains. Reduce heat and let simmer about 15 minutes or until soft.
  • Drain plantains and transfer to a bowl and mash with a potato masher.
  • Fold in bacon and onion mixture.
  • Keep warm.
Plantain Chips:
  • Heat oil to 350°.
  • Add plantains a batch at a time so that oil does not cool down.
  • Cook 4 minutes per batch, or until golden brown.
  • Remove to paper towels. Sprinkle with salt and garlic powder.
To Serve:
  • Bring chicken escabeche to room temperature.
  • Serve on plates with fufu and plantain chips.

Pecan Encrusted Turkey Breast

- Serves 4 to 6
  • 1 turkey breast, 2-1/2 to 3 lbs (Can use boneless skinless turkey breast)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/3 cup chopped pecans
  • 1/3 cup coarse breadcrumbs
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon nutmeg
  • 1/4 cup jellied cranberry sauce
  • Fresh herbs (thyme, marjoram)
  • Whole cranberry sauce and fresh fruit for garnish
  • Set Oster® Toaster Oven to 375°.
  • Remove skin from turkey breast. Cut off bones from bottom of breast so breast sits firmly on roasting rack.
  • Place turkey on roasting rack. Brush oil over turkey and roast uncovered for 30 minutes.
  • Place nuts, breadcrumbs, orange peel and nutmeg in mixing bowl and blend thoroughly.
  • Remove turkey from oven and brush surface with cranberry sauce. Press nut mixture on top of cranberry sauce covering the turkey evenly.
  • Cook for 30 minutes or until meat thermometer reads 170°. Remove from oven.
  • Let turkey stand 15 minutes before slicing.
  • Garnish with whole cranberry sauce and fresh fruit, such as star fruit.

One-Eyed Egyptians

  • 6 slices bread, with 1 1/2 inch circle cut out of center
  • 2 tablespoons butter
  • 6 eggs
  • Melt butter in skillet set to medium-high heat.
  • Place bread in skillet and crack egg in center of each slice.
  • Cook until bread is golden brown on bottom and egg white is set.
  • Flip over and cook until desired doneness.
Cook this simple, special breakfast for the kids and it will become a tradition they will always remember.

Chicken Paillards in a Wine, Dijon, Cream Reduction

  • 4 boneless, skinless chicken breasts, halved
  • Kosher salt and pepper
  • 2 tablespoons butter
  • 2 small bunches scallions, sliced
  • 1 1/2 cups dry white wine
  • 3 tablespoons Dijon mustard
  • 1/2 cup heavy cream
  • rice pilaf, cooked and kept warm
  • Pound chicken breasts between two sheets of plastic wrap to be 1/4 inch thick.
  • Season with salt and pepper.
  • Melt butter in skillet set to medium-high heat.
  • Add scallions and cook for 2 minutes stirring occasionally.
  • Add chicken breasts and cook until golden brown on each side.
  • Reduce heat to medium, cover and cook until chicken is cooked through and no longer pink in center.
  • Remove chicken onto a plate, cover with foil and set aside.
  • Pour wine into skillet set to high heat to deglaze pan.
  • Simmer wine, scraping up any bits stuck to pan under reduced by half.
  • Whisk in Dijon mustard and simmer for an additional 2 minutes.
  • Turn down heat to low and stir in heavy cream taking care not to let cream boil.
  • Season with salt and pepper, taste and adjust seasonings.
  • Add chicken back into sauce, coating each breast half with sauce.
  • Serve chicken over rice pilaf and drizzle sauce on top.

Marinated Veggie Ball with Flank Steak

- Serves 4 to 6
  • 4 cloves garlic
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 zucchini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • Salt and pepper, to taste
  • 1 1/2 pounds beef flank steak
  • Whirl garlic in Oster® Food Processor until finely chopped. Add oil, vinegar, salt and pepper and pulse one or two times until blended.
  • Remove mixture from processor bowl.
  • Replace bowl but do not clean out and add peppers and zucchini to processor bowl and pulse until roughly chopped.
  • Add 1 tablespoon of the oil mixture to vegetables and pulse once. Put mixture in small bowl or ramekin. Let mixture sit for one hour.
  • Marinate steak in the remaining oil mixture for 1 hour in refrigerator.
  • Grill steak to desired doneness. Slice steak very thin and arrange on serving platter.
  • Turn out ramekin in the center of platter and serve.

Spa Pizza

- Serves 2
  • 2 six inch prebaked pizza shells
  • 1 tomato, sliced
  • 1 leek, thinly sliced
  • 8 ounces goat cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Preheat Oster® Toaster Oven to 375°F.
  • Layer tomato slices on pizza crust, add leeks, crumbled goat cheese, oil and salt and pepper.
  • Place pizzas on racks in Oster® Toaster Oven and bake for 15 minutes.

Crispy Red Snapper with Eggplant Agrodolce

- Serves 4
Red Pepper Juice:
  • 4 red bell peppers
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • salt and cayenne pepper
  • 1 sweet onion, chopped
  • 1 large eggplant, diced, salted and drained
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons blanched orange zest
  • 4 tablespoons orange juice
  • 4 tablespoons pine nuts
  • 1 tablespoon sugar
  • pinch of crushed red pepper flakes
  • 2 tablespoons chopped chives
  • salt and pepper
  • olive oil
  • 8 fingerling potatoes, boiled
  • 2 teaspoons chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon chicken stock
  • salt and pepper
Rice Flour Batter for Snapper:
  • 1/2 cup rice flour
  • 1/2 cup water
  • 2 tablespoons baking powder
  • salt and cayenne pepper
Red Snapper:
  • 2 tablespoons canola oil
  • 4 5- to 6-ounce red snapper fillets, skins on
  • 1 cup rice flour batter (preceding recipe)
Red Pepper Juice:
  • Remove seeds from bell peppers.
  • Cut peppers into 1-inch pieces.
  • Puree in an Oster® food processor, then strain through a cheesecloth.
  • Measure out 1 cup of resulting juice.
  • Add paprika.
  • Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
  • Heat a heavy skillet and sweat onions in olive oil until translucent.
  • Add eggplant and saute until soft and golden.
  • Deglaze with orange juice and vinegar, and cook away liquid.
  • Add orange zest, pine nuts, pepper flakes and sugar.
  • Salt and pepper to taste.
  • Add chives.
  • Warm potatoes with butter, stock, parsley and salt and pepper to taste.
Rice Flour Batter for Snapper:
  • Mix ingredients, adding salt and cayenne to taste.
Red Snapper:
  • Preheat Oster® toaster oven to 400°.
  • Heat oil in a heavy nonstick skillet.
  • Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
  • Finish for 3 minutes in oven.
To Serve:
  • Place potatoes on a plate.
  • Top with fish.
  • Add eggplant mixture and drizzle with red pepper reduction.

Oven-Roasted Cornish Hens with Spring Leeks and Red Bliss Potatoes

- Serves 4
Cornish Hens:
  • 4 Cornish hens
  • 4 bay leaves
  • 4 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
Red Bliss Potatoes:
  • 16 small to medium Red Bliss potatoes
  • salt
  • 24 to 28 ramps (young wild leeks; if small market leeks are substituted, reduce the number)
  • 2 cups chicken stock
  • 4 ounces white mushrooms
  • 1/2 teaspoon white wine vinegar
  • cooked ramp tops (from preceding recipe)
  • salt and pepper
Cornish Hens:
  • Preheat oven to 400°.
  • Rinse Cornish hens inside and out, and pat dry.
  • With the aid of a paring knife, remove each wishbone by lifting skin where breast meets neck and scraping meat away from the wishbone. Run fingers along the bone to loosen and pull away from meat.
  • Season cavities with salt and pepper.
  • Place one bay leaf and one piece of garlic in each bird and truss.
  • Place birds in roasting pan.
  • Drizzle with olive oil and season with salt and pepper.
  • Roast for about 35 minutes.
Red Bliss Potatoes:
  • Place potatoes in an Oster® steamer over medium heat.
  • Season with salt.
  • Cover and steam until tender.
  • Keep warm.
  • Trim coarse outer leaves and discard.
  • Cut off green tops.
  • Wash white and green parts thoroughly.
  • Bring a large pan of water to a boil and add salt (it should taste like seawater).
  • Add white portions of ramps or leeks and bring back to a rapid boil.
  • Continue cooking until tender (3 to 4 minutes). Drain and cool quickly under cold running water.
  • Repeat process with green portions, making sure to cook thoroughly, and reserve for sauce.
  • Wash and stem mushrooms. Poach them in chicken stock for 4 to 6 minutes.
  • In an Oster® blender, puree all ingredients except salt and pepper.
  • Strain through a fine-mesh strainer (chinois) and adjust seasoning.
  • Adjust consistency, if desired, by adding more chicken stock.
To Serve:
  • Bone Cornish hens.
  • Cut potatoes into quarters, mix with the ramps or leeks, season, and reheat in steamer.
  • Divide the mixture of ramps/leeks and potatoes among four plates.
  • Place hens on top and spoon the sauce around.

A Quartet of Beef with Savory Pearl Barley and a Riesling Mustard Sauce

- Serves 4
  • 1 quart water
  • 5 ounces white wine vinegar
  • 6 ounces veal sweetbreads
  • butter
Oxtail and Veal:
  • 1/2 tablespoon diced carrot
  • 1/2 tablespoon diced celery
  • 1/2 tablespoon diced onion
  • 2 tablespoons minced garlic
  • 2 pieces veal feet
  • 10 ounces oxtail, cut into small pieces
  • 1 quart chicken stock, cold
  • 2 bay leaves
  • 1/4 bunch thyme
Riesling Mustard Sauce:
  • 8 shallots, diced
  • 1/2 tablespoon butter
  • 1/2 cup Riesling white wine
  • 2 cups veal braising broth (from preceding recipe)
  • 4 shallots, roasted and sliced
  • 3 sprigs savory, finely chopped
  • 1 tablespoon Dijon mustard
Pearl Barley:
  • 1/4 cup olive oil
  • 3/4 cup pearl barley
  • 1/4 cup diced celery
  • 1/4 cup diced leek
  • 1/4 cup diced shallot
  • 2 quarts water
  • 1 smoked ham hock
  • 12 roasted garlic cloves
  • 1 bunch collard greens
  • 1 teaspoon chopped Italian parsley
Tenderloin of Beef:
  • 2 tablespoons peanut oil
  • 4 4-ounce beef tenderloins
  • salt and pepper
  • Prior to cooking, rinse sweetbreads in cold water for at least 24 hours.
  • Bring the specified water and vinegar to a boil.
  • Briefly blanch sweetbreads in the boiling liquid for approximately 4 to 5 minutes.
  • Strain, and allow to cool.
  • Once cool, peel the thin membrane from sweetbreads.
  • Cut sweetbreads into pieces approximately the size of a marble.
  • Saute in butter until crispy and golden brown.
Oxtail and Veal:
  • In a large roasting pan, saute carrot, celery, onion and garlic.
  • Place oxtail and veal feet in pan, and cover with chicken stock. Bring to a boil.
  • Add bay leaves and thyme. Simmer for 4 to 5 hours.
  • When oxtail is falling off bone, remove from broth and allow to cool.
  • When cooled, separate meat from bones and reserve.
  • Once gelatinous part of feel feet is tender, remove veal from braising broth and allow to cool.
  • Strain broth and reserve.
  • Pick meat from bones and dice into small 1/4-by-1/4-inch pieces. Reserve.
Riesling Mustard Sauce:
  • In an Oster® Electric Skillet, saute sliced raw shallots in butter until caramelized.
  • Deglaze with Riesling wine.
  • Reduce by two-thirds, then add veal braising broth. Simmer for 15 minutes.
  • Strain through a fine strainer into a saucepan.
  • Finish sauce with sliced roasted shallots, braised veal feet (from previous recipe), chopped savory and Dijon mustard.
Pearl Barley:
  • In an Oster® Electric Skillet, heat olive oil.
  • Add pearl barley and roast slowly for 2 to 3 minutes, stirring continuously and roast slowly for 2 to 3 minutes, stirring continuously.
  • Add celery, leek and shallot. Roast for another 5 minutes, stirring continuously.
  • Add 1 quart of water, and cook slowly until barley is tender. Remove from heat and allow to cool.
  • Bring 1 quart of water containing smoked ham hock and roasted garlic cloves to a boil.
  • Braise collard greens in this broth until tender. Strain.
  • Chop collard greens into medium pieces.
Tenderloin of Beef:
  • In a saute pan, heat peanut oil over a medium-high flame.
  • Season tenderloins with salt and pepper and saute for 5 to 6 minutes, or until medium rare.
  • Remove from pan and allow to rest.
To Serve:
  • Heat pearl barley with shredded braised oxtail, chopped braised collard greens and chopped parsley.
  • Place in the center of each dish.
  • Slice beef tenderloin and layer over barley.
  • Delicately place sauce around barley and spoon a little over beef.
  • Garnish with crispy sweetbreads.

Grilled Yellowfin Tuna with Pasta and Chinese Vegetables in Copperwell Sauce

- Serves 4
  • 4 6-ounce yellowfin tuna steaks
  • 4 tablespoons garlic oil
Copperwell Sauce:
  • 2/3 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Szechuan chili flakes
  • 1-1/4 cups vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 tablespoons crushed sesame seed
  • 1/2 teaspoon cayenne pepper
Vegetables and Pasta:
  • 1/2 pound linguini pasta, blanched
  • 1 cup Chinese greens (Savoy cabbage, napa cabbage, mustard greens, etc.), blanched
  • 1 cup bok choy, blanched
  • 1 cup snow peas, blanched
  • 12 ears baby corn, blanched
  • 1 cup julienned carrots, blanched
  • 8 ounces Copperwell sauce (preceding recipe)
  • salt and pepper
  • 4 phyllo dough fans (know phyllo dough in center, fringe ends and deep-fry)
  • 4 tablespoons finely diced bell peppers (a tricolor mix of red, yellow and green)
  • 4 tablespoons Szechuan oil
  • Brush tuna steaks with garlic oil.
  • Salt and pepper to taste.
  • Grill to desired doneness on an Oster® Indoor Grill.
Copperwell Sauce:
  • Combine soy sauce, sesame oil, vinegar, Szechuan pepper and 1 cup of the vegetable oil in a bowl.
  • Heat the remaining 1/4 cup of oil, remove from heat, and add cayenne pepper to singe it. Add to ingredients in bowl.
  • Heat brown sugar in water until it dissolves and caramelizes. Add to ingredients in bowl.
  • Toast sesame seed until golden. Add to ingredients in bowl.
  • Whisk ingredients to combine. (Recipe makes more sauce than needed for dish).
Vegetables and Pasta:
  • Reheat the linguini.
  • Toss pasta, vegetables and sauce together, and warm over low heat.
  • Salt and pepper to taste.
To Serve:
  • Arrange one-quarter of pasta and vegetables in a decorative twist in center of each plate.
  • Place grilled tuna off center.
  • Garnish with fan and tricolor peppers.
  • Drizzle with Szechuan oil.

Veal and Sage Scallopini with Lemon Linguine

  • 1 tablespoon butter
  • 2 shallots, peeled and minced
  • 1/3 cup sun-dried tomatoes, sliced (about 6)
  • 1 cup heavy cream
  • 2 teaspoons fresh oregano
  • pinch saffron threads
  • 2 pounds linguine, cooked
  • zest of one lemon
  • Kosher salt and pepper
  • 4 tablespoons butter
  • 4 cloves garlic, coarsely chopped
  • 2 pounds veal scallops
  • 1 cup flour
  • Kosher salt and pepper
  • 24 to 30 fresh sage leaves
  • Melt butter in skillet set to medium-high heat and add shallots. Cook for 2 to 3 minutes and add sun-dried tomatoes, cream, oregano and saffron. Simmer for about 10 minutes, until sauce is reduced by 1/3 and slightly thickened.
  • Toss pasta in skillet with lemon zest and season with salt and pepper.
  • Place skillet with pasta over burner set to low to warm through. Transfer to a bowl and cover with foil to keep warm.
  • Place 4 tablespoons butter in skillet set to medium heat.
  • Add garlic and cook for 1 1/2 to 2 minutes until fragrant and softened.
  • Dredge veal in flour seasoned lightly with salt and pepper. Place 2-3 sage leaves on top of each piece of veal and turn upside down into skillet. Set skillet to high heat and sear for 2 minutes. Place sage leaves on top of veal and turn to sear other side. Cook for an additional 2 minutes for medium doneness.
  • Serve alongside warm Lemon Linguine.
Served with a nice salad and good wine, red or white, this is a lovely meal for entertaining.

Pit-Roasted Salmon with Shiitake Relish, Cornbread Pudding and Fried Basil

- Serves 6
  • 6 7-ounce salmon fillets
  • 1/2 cup sugar
  • 1/2 cup kosher salt, plus 1 tablespoon
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup paprika
  • 1-1/2 tablespoons coarsely ground black pepper
  • butter (for pan-searing)
  • oil (for frying basil leaves)
  • several whole basil leaves (for frying as garnish)
  • lemon wedges (for garnish)
Cornbread Pudding
  • 5 cups cornbread, cut into 1-inch cubes (recipe follows)
  • 1 tablespoon butter, plus more for pan
  • 1 medium onion, thinly sliced
  • 4-1/2 cups whipping cream
  • 8 eggs
  • 1 1/2 cups grated dry jack cheese
  • 1-1/2 tablespoons chopped herbs
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 4 cups flour
  • 3 cups cornmeal
  • 4 teaspoons baking powder
  • 4 teaspoons alt
  • 2 cups grated pepperjack cheese
  • 8 eggs
  • 4 cups milk
  • 2/3 cup honey
  • 8 ounces butter, melted
Shiitake Relish
  • 12 ounces shiitake mushroom caps, wiped clean
  • 2 teaspoons pure olive oil, plus some for brushing mushrooms
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons chopped mixed herbs (e.g., thyme, rosemary, sage, oregano, parsley)
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground pepper
  • Combine sugar, salt, thyme, paprika and pepper. Coat each fillet with 1 or 2 tablespoons of this rub. Smoke salmon in a smoker at 80° for 1 hour. Remove from smoker and refrigerate until ready to prepare for serving.
Cornbread Pudding
  • Preheat oven to 425°. Butter a deep 8-by-12-inch pan and fill with cornbread cubes. Set aside. Heat 1 tablespoon of butter in a heavy saute pan. Very slowly saute onion until soft and golden brown (at least 20 minutes). Set aside. Whisk together cream and eggs. Whisk in caramelized onion, grated cheese and herbs. Season with salt and pepper. Pour mixture over cornbread in pan, and stir to combine. Bake 45 minutes until set and golden. Keep warm.
  • This recipe makes more than necessary for cornbread pudding. Preheat oven to 425°. In a bowl large enough to hold all ingredients, combine flour, cornmeal, baking powder, salt and grated cheese. In another bowl, whisk together eggs, milk and honey. Pour wet ingredients into dry and mix well. Stir in melted butter. Pour into a buttered pan (full "hotel" pan, about 12 by 12 inches) and bake about 25 minutes.
Shiitake Relish
  • Brush mushroom caps with olive oil. On Oster Indoor Grill, cook on both sides until marked and cooked through. Remove from grill and julienne. Set aside. Heat pure olive oil in saute pan. Add shallots and garlic, and sweat a few minutes until soft. Set aside to cool. Combine mushrooms, shallot-garlic mixture and herbs. Whisk together vinegar, lemon juice and extra-virgin olive oil. Pour over mushrooms. Season with salt and pepper.
To Serve
  • In Oster® Deep Fryer, deep-fry basil leaves in hot oil until crispy. Drain on paper towels. Preheat oven to 450°. In a hot saute pan with a little butter, sear pit-roasted salmon fillets briefly, nice sides down. Then flip and sear underside briefly. Place in oven 4 to 5 minutes, or until just done in center. Spoon warm cornbread pudding onto plates. Top with salmon. Spoon some shiitake relish over fish. Sprinkle plate with fried basil leaves and garnish with lemon wedges.

Southwest Pesto Burgers

- Serves 4
  • 1⁄2 cup tightly packed stemmed fresh cilantro
  • 11⁄2 teaspoons chopped jalapeño pepper or 1 tablespoon sliced jalapeño pepper,* drained
  • 1 clove garlic, chopped
  • 3⁄4 teaspoon salt, divided
  • 1⁄3 cup vegetable oil
  • 2 tablespoons light or regular mayonnaise
  • 11⁄4 pounds ground beef
  • 4 slices pepper jack cheese
  • 4 Kaiser rolls, split
  • 1 ripe avocado, sliced Salsa
  • Combine cilantro, jalapeño, garlic and 1⁄4 teaspoon salt in Oster® Versa™ Performance Blender. Pour oil into blender. Turn Speed Dial to Medium; blend 1 minute.
  • Prepare grill for direct cooking. Combine mayonnaise and 11⁄2 tablespoons cilantro mixture in small bowl; mix well.
  • Combine beef, remaining cilantro mixture and 1⁄2 teaspoon salt in large bowl; mix lightly. Shape into four patties.
  • Grill over medium heat, covered, 8 to 10 minutes (or uncovered, 13 to 15 minutes) or until cooked through (160°F), turning occasionally. Top burgers with cheese during last minute of grilling.
  • Place patties on bottom halves of rolls. Top with mayonnaise mixture, avocado and salsa. Cover with top halves of rolls.
Nutrients per Serving (1 burger): Calories: 777, Calories from Fat: 63%, Total Fat: 54g, Saturated Fat: 15g, Cholesterol: 117mg, Sodium: 1033mg, Carbohydrate: 34g, Fiber: 4g, Protein: 37g

Chicken with Artichoke & Cherry Tomatoes on Rosemary Skewers

- Serves 4
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 14 ounces artichoke hearts, canned, drained and halved
  • 8-10 cherry tomatoes
  • 8-10 slices yellow squash
  • 6-8 rosemary stems, thick woody stems about 6 to 8 inches long
  • Soak rosemary in cold water for at least 1 hour before cooking.
  • Cut boneless chicken breasts into cubes.
  • In a large bowl combine next 7 ingredients, add chicken and marinate at least 2 hours or overnight.
  • Remove chicken from marinade and heat Oster® Indoor Grill to high.
  • Equally divide artichokes, tomatoes, and squash.
  • Grill until chicken is done.

Chicken Stuffed Peppers

- Serves 4
  • 2 pounds ground chicken
  • 2 tablespoons chopped parsley
  • 4 cloves garlic, chopped
  • 1 teaspoon chopped shallot
  • 1 stalk fennel, diced
  • Salt and pepper, to taste
  • 4 large bell peppers
  • In a large bowl combine chicken and parsley, garlic, shallot, fennel, salt and pepper until just blended.
  • Remove tops from peppers and clean out the seeds.
  • Fill each pepper with chicken mixture.
  • Bake in Oster® Toaster Oven at 350° for 1 hour or until juices run clear.

Steamed Ginger Bass with Snow Peas and Jasmine Rice

  • 6 4-ounce pieces striped bass fillet with skin (1-inch thick), or substitute tilapia
  • 1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
  • 1 bunch scallions, cut lengthwise into very thin matchsticks
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 pound fresh snow peas
  • fresh cilantro, to garnish
  • jasmine rice, cooked
  • Place fish fillets on bottom tier. Pat fish fillets dry and sprinkle ginger and half of scallions evenly on top of fish.
  • Combine soy sauce and sesame oil in a small bowl and drizzle evenly over fillets.
  • Steam until fish is just cooked through, 15.
  • After 10 minutes, add snow peas to top tier and steam with fish for last 5 minutes.
  • Top fish with remaining scallions and garnish with fresh cilantro.
  • Serve bass with snow peas and warm jasmine rice.
A quick and easy dish that packs a lot of flavor.

So Easy Chicken and Dumplings

- Serves 4
  • 4 cups vegetable broth
  • 40 small potatoes, peeled and cut into 8ths
  • 2 large carrots, peeled, cut into 1/2-inch-thick rounds
  • 1 large parsnip, peeled, cut into 1/2-inch-thick rounds
  • 1 leek, well rinsed and cut in into 1/2 rounds, green and white parts
  • 3 stalks celery, cleaned, trimmed and cut into 1/2 slices
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup dry white wine
  • 2 cups cooked chicken, left over or purchased from market, cut into 1 inch chunks
  • 3/4 cup whipping cream
  • 2 tablespoons cornstarch
  • 1 cup all purpose baking mix
  • 1/3 cup milk
  • 1/2 cup grated cheddar cheese, optional
  • 1 tablespoon chopped fresh Italian parsley, optional
  • Add first nine ingredients to Oster Rice Cooker set cooker to Cook setting.
  • Cook until vegetables are just tender (about 40 minutes). Add chicken and stir.
  • Mix cream and cornstarch in medium bowl. Push vegetables to the side and stir liquid into pot. When well blended, stir meat and vegetables to coat evenly. Mix baking mix and milk together until soft dough forms. Drop by tablespoonfuls into hot stew. Cover pot and cook for 10 - 15 minutes.
  • If desired sprinkle, cheese and parsley on top of dumplings just before serving.
Comfort food without the fuss!

Honey Mustard Chicken with Spicy Pecan Cornflake Crust

  • 1 cup Dijon mustard
  • 1 cup honey
  • 3 pounds skinless chicken thighs and/or breasts
  • 1 teaspoon cayenne pepper
  • 18 ounces cornflake cereal, pulsed in food processor until flakes are crumbs
  • 1/2 cup pecans, chopped
  • Nonstick pan spray
  • Olive oil, for drizzling
  • Mix the mustard and honey together in a medium shallow bowl.
  • Thoroughly coat the chicken on both sides.
  • Combine cayenne pepper, cornflakes and pecans in another shallow bowl.
  • Spray baking pan with nonstick spray and place breasts in pan.
  • Drizzle top with olive oil.
  • Bake at 375°F for 40 minutes or until chicken reaches internal temperature of 170°F and is no longer pink in center.
This savory dish is lowfat and your kids will love it.

Gorgonzola and Pancetta Polenta

  • 1/2 cup butter
  • 1/4 cup shallots, peeled and chopped
  • 2 cups chicken broth
  • 2 cups milk
  • 1 1/2 cups coarse grain yellow polenta
  • Cooking spray or butter for greasing muffin tins
  • 8 ounces Gorgonzola cheese
  • 1 cup heavy cream
  • 1 1/2 cups pancetta (or cooked ham), cut in 1 inch cubes
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon Kosher salt
  • pepper to taste
  • 1/4 cup Parmesan cheese, grated, for sprinkling and passing
  • In skillet, over medium heat, melt butter.
  • Add shallots and cook and stir until tender.
  • Transfer mixture to rice cooker bowl.
  • Add chicken broth, milk and polenta to rice cooker bowl.
  • Stir ingredients together.
  • Close lid and set to Cook setting. Remove cover and stir polenta a few times throughout cooking cycle.
  • Grease 12 cups of muffin tins with cooking spray or butter.
  • Once machine switches to Keep Warm, stir in cheese, cream, ham and basil.
  • Add salt and pepper to taste.
  • Divide polenta among 6 muffin cups, filling to the top.
  • Allow polenta to come to room temperature.
  • Polenta can be covered with plastic and refrigerated for up to 24 hours.
  • When ready to use, preheat oven to 400°F, and remove polenta from tins.
  • Place on roasting pan brushed with cooking spray or oil.
  • Sprinkle with Parmesan cheese and bake for about 20 minutes. Serve immediately.
A sophisticated and creamy side dish for roasted meats.

Chicken and Black Bean Tamale Pie

- Serves 6
  • 1 lb boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • Vegetable oil for frying
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 medium cloves garlic, minced
  • 2 tsp chile powder
  • 1/2 lb mushrooms, washed and quartered
  • 15 oz can tomatoes, chopped with juice reserved
  • 1/2 tsp red wine vinegar
  • 1/2 cup water
  • 4 oz can, diced green chile
  • 14 oz can, black beans, drained and rinsed
  • 4-1/2 to 5 oz. soft goat cheese
  • 1/2 cup yellow corn meal
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted shortening
  • Preheat oven to 350°F. Cut chicken into 1/2-inch dice and toss with salt and pepper. Coat bottom of Oster® electric skillet lightly with oil and heat over medium heat. When hot add the chicken and fry, stirring occassionally, just until chicken is no longer pink on the surface. Remove chicken and set aside.
  • Add a little more oil to the skillet and reduce heat to medium. Add onion and green paper and cook until softened, about 4 minutes.
  • Add chiles, garlic, chili powder and mushrooms and cook about 5 minutes, until mushrooms have lost their raw appearance. Increase heat to medium high and add chopped tomatoes, vinegar and water. When mixture reaches a boil, add rinsed black beans and chicken. Cut in goat cheese and swirl to melt.
  • Pour mixture into an ungreased 9 x 13" nonstick pan. Set aside.
  • Prepare topping: Mix dry ingredients in bowl. In separate bowl, whisk together egg and milk. Add to dry mixture and then whisk in shortening. Spread batter evenly over top of casserole with a rubber spatula.
  • Bake in preheated oven 30-35 minutes until top is brown. Serves 6.

Mustard and Herb Pork Tenderloin with Roasted Potatoes

  • 1 1/2 - 2 pound pork tenderloin
  • 3 tablespoons Dijon Mustard
  • 3 tablespoons fresh rosemary, stemmed and chopped
  • 3 tablespoons fresh thyme, stemmed
  • 1 tablespoon Kosher salt, plus additional for potatoes
  • 1 teaspoon freshly cracked black pepper, plus additional for potatoes
  • 5 cloves garlic, peeled and minced
  • 6 small Yukon Gold Potatoes, quartered
  • 2 tablespoons olive oil
  • Preheat toaster over to 375°F.
  • Coat pork with Dijon Mustard.
  • In a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme, salt, pepper and garlic.
  • Spread over pork tenderloins and place in a large baking dish that fits comfortably inside toaster oven.
  • Spread potatoes around pork drizzle with olive oil.
  • Sprinkle potatoes with salt and pepper and remaining 1 tablespoon of rosemary and thyme.
  • Cook for 1/2 hour or until pork tenderloin are no longer pink in the center.
  • Remove pork, cover with foil and set aside.
  • Check potatoes by piercing with fork to see if tender and cook for an additional 15-20 minutes if necessary.

Pork Chops in Bacon Cream Sauce

- Serves 4
  • 2 tablespoons flour
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 4 boneless pork loin chops, about 1 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 8 slices bacon, cooked and diced
  • 5 green onions, chopped
  • 3/4 cup dry white wine
  • 1/2 cup half and half
  • 1 tablespoon prepared pesto sauce
  • Mix flour with salt pepper and garlic powder; then dredge pork chops in flour mixture.
  • Heat butter and oil in Oster Electric skillet. Brown the pork chops on medium heat for about 7 minutes on each side.
  • Add the bacon and green onions. Cook for about 4 minutes.
  • Add the wine and cream; cover and simmer for 10 to 12 minutes, or until chops are tender.
  • Remove the pork chops to a warm serving plate. Simmer cream sauce for 3 minutes longer, add pesto to the sauce and stir to blend in. Serve immediately.

Garlic Shrimp Casserole

  • 1 tablespoon butter
  • 2 tablespoons bread crumbs
  • 2 pounds shrimp (10 per pound size is best)
  • 1 tablespoon extra-virgin olive oil
  • 1 finely chopped onion
  • 2 chopped celery ribs
  • 3 garlic cloves
  • 3 cups chick stock or broth
  • salt and pepper, to taste
  • 1-1/2 cups converted rice
  • 1 tablespoon Italian parsley, chopped
  • 1/2 tablespoon lemon juice
  • 1/2 cup low-fat sour cream
  • 1/4 cup grated Parmesan cheese
  • *Begin by preparing the casserole dish. Butter then sprinkle evenly with breadcrumbs.
  • Pre-heat Oster® InspireTM Toaster Oven to 325oF.
  • Peel, de-vein, and cut shrimp lengthwise.
  • In a medium size saucepan heat the olive oil on medium heat.
  • Saute the onion, garlic, and celery in the olive oil. Add the rice, stirring frequently and watching the heat, making sure not to brown the ingredients. Add the broth and allow to come to a boil.
  • Remove from heat and stir in lemon juice, lemon zest, and parsley, then fold in sour cream and raw shrimp and pour into prepared casserole dish.
  • Sprinkle with cheese.
  • Cover the casserole with aluminum foil. Bake in Oster® InspireTM Toaster Oven at 325oF for 30 minutes. Remove the foil just 10 minutes before finished cooking.
  • Serve hot from the oven.

Vegetable Fajitas with Spicy Salsa

- Serves 6
  • 3 whole medium tomatoes
  • 1 small onion, unpeeled
  • 1 jalapeño pepper*
  • 6 cloves garlic, unpeeled
  • Juice of 1 lime
  • 1 teaspoon salt
  • 12 fl our tortillas (fajita size)
  • 1 tablespoon canola oil
  • 4 medium bell peppers, cut into strips
  • 1 medium red onion, peeled, cut in half vertically and thickly sliced
  • 1 teaspoon salt Ground black pepper
  • 1 can (16 ounces) refried beans
  • Chopped fresh cilantro and fat-free sour cream (optional)
  • Preheat broiler. Place tomatoes, onion, jalapeño and garlic on baking sheet lined with parchment paper or foil. Broil 10 minutes. Turn vegetables and rotate pan. Broil 10 minutes or until vegetables are blackened. Cool on baking sheet 10 minutes.
  • Peel tomatoes, onion and garlic peel and seed jalapeño. Combine with lime juice and salt in Oster® Versa™ Performance Blender. Pulse 5 to 6 times or until finely chopped. Refrigerate until ready to use or up to 3 days.
  • Heat large heavy skillet over medium-high heat. Add tortillas, one at a time cook 15 seconds per side or until blistered and browned. Keep warm.
  • Reduce heat to medium. Heat oil in skillet 1 minute. Add bell pepper, red onion, salt and pepper; cook and stir 10 minutes or until onion and bell peppers are crisp-tender.
  • Place refried beans in medium microwavable bowl; microwave on HIGH 1 minute or until heated through, stirring occasionally.
  • Spread 2 tablespoons beans on each tortilla. Top with 1⁄3 cup vegetables and 2 tablespoons salsa. Roll up tortillas to enclose filling. Serve immediately with cilantro and sour cream, if desired.
Nutrients per Serving (2 fajitas): Calories: 292, Calories from Fat: 20%, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 1125mg, Carbohydrate: 49g, Fiber: 6g, Protein: 9g

Wide Ribbon Pasta with Asparagus and Basil (Tagliatelle con Asparagi)

- Serves 4
  • 12 ounces tagliatelle past (ribbon pasta; recipe follows)
  • 4 teaspoons finely chopped Italian parsley
  • 2 teaspoons finely chopped basil
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 4 tablespoons grated Parmigiano-Reggiano (Parmesan) cheese
  • 4 basil bouquets (for garnish, optional)
Pasta Dough
  • 1 generous cup 'OO' Italian flour, or substitute all-purpose flour (17 ounces dry weight)
  • 5 whole eggs, at room temperature
  • pinch of salt
Asparagus Sauce
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • pinch of red chili flakes
  • 20 spears asparagus
  • 4 whole tomatoes, peeled, seeded and diced
  • 20 basil leaves
  • 1 cup chicken stock
Pasta Dough
  • Heap flour on a countertop and form a well in it. Crack eggs into the well and add salt. Knead for 5 minutes to form smooth dough. Allow to rest a minimum of 30 minutes. Roll very thin and cut tagliatelle ribbon noodles approximately 1/4 inch wide and 12 inches long.
Asparagus Sauce
  • Cut asparagus thinly at a diagonal, allowing tip to remain approximately 1/4 inch long. Heat olive oil in a large saute pan at medium temperature, adding garlic and red chili flakes. Do not brown garlic. When cooked, add diced tomatoes, basil leaves, asparagus slices and chicken stock. Cook for 2 minutes at medium temperature, reducing liquid by 75 percent. Remove from heat.
To Serve
  • Boil tagliatelle in a large pot of salted water. Stir with a kitchen fork to prevent noodles from sticking together. When pasta is 90% cooked, set aside a small amount of its water, then strain pasta and add it to saute pan containing sauce. Add parsley, basil, olive oil, butter and reserved pasta water. (Placing pasta not quite cooked in the sauce and adding a small amount of pasta water allows the pasta's natural starch to bind the sauce and the flavor of the sauce to penetrate the pasta.) Finish with freshly grated Parmigiano-Reggiano, and garnish with basil bouquets if desired.

Blue Corn Enchiladas with Crabmeat

  • 6 green chiles, roasted, peeled, stems and seeds removed, chopped
  • 1 tbsp dried red chile
  • 3 tbsp chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp butter or margarine
  • 2 tbsp flour
  • 1 tsp ground cumin
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 6 scallions, chopped, including greens
  • 1 lb cooked lump crabmeat
  • 2 cups Monterey Jack cheese, grated
  • 6 blue corn tortillas
  • Chopped cilantro for garnish
  • Sauté the onion and garlic in butter until soft. Add the green chiles. Stir in the flour and cumin and heat for 3 minutes.
  • Stir in the wine and simmer until sauce thickens. Remove from heat and stir in sour cream.
  • Mix in the crabmeat with one cup of sauce and one cup of the cheese.
  • Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a couple of tablespoon of the crab mixture on the tortilla, and roll it up, making sure that the open end of the tortilla is on the bottom of the dish (so that enchilada will stay together). Continue the process with each of the tortillas until the dish is filled.
  • Pour the remaining sauce over the tortillas and top with more grated cheese. Bake in a 350°F Oster® toaster oven just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.

Grilled Farm-Raised Striped Bass in Minestrone Broth with Braised Belgian Endive, Potato Cake, Soybeans and Parmesan Cheese Tuilles

- Serves 6
Striped Bass:
  • 6 4-ounce farm-raised striped bass fillets, carefully scaled but skin on
  • olive oil
  • salt and pepper
Minestrone Broth:
  • 2 tablespoons extra-virgin olive oil
  • 1 1-by-1-inch prosciutto cube
  • 2 tablespoons finely diced leek
  • 2 tablespoons diced celery
  • 2 tablespoons finely diced zucchini
  • 2 tablespoons finely diced yellow squash
  • 2 tablespoons finely diced savory cabbage
  • 2 tablespoons finely diced, peeled and seeded tomato
  • 2 tablespoons finely diced Yukon Gold potato
  • 2 tablespoons finely diced onion
  • 2 tablespoons fresh cranberry beans, shelled
  • 1 clove garlic, minced
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped basil
  • 3 cups clear fish broth
  • sea salt and ground white pepper
  • nutmeg
Braised Belgian Endive:
  • 2 tablespoons extra-virgin olive oil
  • 6 medium Belgian endives, quartered length wise
  • 1 bay leaf
  • 1 thyme sprig
  • 3/4 cup clear chicken broth
  • 3/4 cup clear chicken broth
  • sea salt and freshly ground white pepper
Potato Cake:
  • 1 tablespoon extra-virgin olive oil, plus more for sauteing potato cakes
  • 1 dried fennel stick
  • 1 bay leaf
  • 2 sun-dried tomatoes
  • 3 medium Yukon Gold potatoes
  • 1 teaspoon minced Italian parsley leaves, no stems
  • 1 teaspoon chopped lemon segments
  • 1 tablespoon potato starch
  • sea salt and freshly ground white pepper
  • 1/2 cup fresh soybeans, removed from shell
Parmesan Cheese Tuilles:
  • 3 ounces Parmesan cheese, finely grated
Striped Bass:
  • Drizzle boned fillets thoroughly with olive oil and season.
  • Refrigerate.
Minestrone Broth:
  • Saute olive oil and prosciutto lightly in a heavy-bottomed pot.
  • Slowly add leek, celery, zucchini, yellow squash, savoy cabbage, tomato, potato and onion, and simmer slowly.
  • Add remaining ingredients, including salt, pepper and nutmeg to taste, and cook slowly over a low flame for 2 hours.
  • Begin to serve when minestrone is ready, first removing prosciutto.
Braised Belgian Endive:
  • Heat a heavy-bottomed skillet. Add olive oil.
  • Brown Belgian endive well on all sides.
  • Add bay leaf, thyme, chicken broth and chicken glaze, and season to taste with salt and white pepper.
  • Simmer over low heat until very tender. Reserve.
Potato Cake:
  • Add 1 tablespoon of olive oil to a heavy-bottomed pot.
  • Quickly saute fennel stick, bay leaf and sun-dried tomatoes.
  • Add potatoes. Cover with water and cook over a medium flame until potatoes can be cut smoothly with a paring knife.
  • Let cooked potatoes cool to room temperature, then remove skins and rice.
  • Combine with Italian parsley and chopped lemon and season to taste.
  • Form potato mixture into small cakes and dust with potato starch.
  • In a heavy-bottomed saute pan, saute potato cakes on both sides in olive oil until golden brown. Remove and keep warm.
  • Heat soybeans and keep warm.
Parmesan Cheese Tuilles:
  • For each of the 6 tuilles, melt 1/2 ounce of cheese in a nonstick skillet over a low flame.
  • Carefully remove melted cheese and shape over side of a wine bottle.
  • Tuilles will become crisp as they cool. Reserve.
To Serve:
  • On the Oster® indoor grill, carefully grill striped bass, making sure skin is not torn.
  • Place potato cake in center of a hot dinner plate.
  • Arrange Belgian endive.
  • Sprinkle soybeans around the ladle on some minestrone.
  • Place bass skin side up.
  • Top with Parmesan cheese tuille. Serve at once.

Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

  • 6 tablespoons porcini mushroom-infused olive oil
  • 2 pounds pork tenderloin
  • 1/2 pound bacon, cut into 1/4-inch dice
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped rosemary or 1/2 teaspoon dried rosemary
  • 1/3 cup balsamic vinegar
  • 2 tablespoons dark molasses
  • 1 tablespoon finely chopped fresh, flat-leaf parsley
  • 1 bunch baby spinach, cleaned
  • salt and freshly ground pepper
  • Preheat oven to 400°. Heat 3 tablespoons of the porcini oil in an Oster® Electric Skillet over medium-high heat. Season pork with salt and pepper and cook in skillet for 3 to 5 minutes until brown all over. Put in oven and roast to an internal temperature of 165° (about 15 minutes). When pork has cooked, transfer it to a platter and keep warm. Pour cooking juices from skillet over meat. Heat skillet to medium heat and add bacon. Cook until crisp. Drain off and discard all but 2 tablespoons of fat from skillet. Add garlic and saute over medium-high heat until light brown. Add rosemary and stir. Turn off skillet, add vinegar, and stir up all brown bits stick to bottom of pan. Add molasses and stir well. Then, add spinach and saute until wilted. Adjust seasoning. To finish sauce, return skillet to heat and stir in juices that have accumulated around the pork. Add parsley and the remaining 3 tablespoons of porcini oil. Keep warm. Slice meat 1/4 inch thick and arrange slices on heated plates. Spoon sauce over meat.

Seared Scallop, Sugar Snap and Grapefruit Supreme Salad

  • 2 tablespoons butter
  • 1 pound scallops, patted dry
For salad
  • 2 grapefruits, zested
  • shallots, peeled and minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 - 1/2 teaspoon sugar
  • salt and pepper
  • 10 ounces mesclun lettuce mix, bagged
  • 2 cups sugar snap peas, strings removed and blanched until tender in boiling water for 30 seconds
  • Melt butter in skillet set to high heat. Place scallops in skillet. They should not touch. Sear scallops until deep golden brown, turning only once to get a good sear, about 1 1/2 minutes on each side. Remove from heat and set aside.
  • Cut away grapefruit peel with a small serrated or paring knife. Over a bowl, supreme grapefruit sections by placing knife alongside membranes and cut into a "V" to separate each section from membrane.
  • Squeeze remaining juice from membranes into a medium sized bowl and add grapefruit zest and shallots.
  • Pour oil in a slow, steady stream into juice, whisking constantly, until fully incorporated. Season with salt and pepper, whisk in sugar, and taste. Balance flavors as desired.
  • To compose salad, place lettuce, sugar snaps and grapefruit sections in a large bowl.
  • Toss with grapefruit vinaigrette and top with seared scallops.

Herb-Crusted Prawns with Warm Mushroom and Potato Salad

- Serves 6
  • 12 prawns, shelled and deveined (save shells)
  • 1 egg white, lightly frothed
  • 1/4 cup chopped mixed herbs
  • 2 tablespoons olive oil
  • 1/4 cup sherry vinegar
  • 1 cup prawn stock (recipe follows)
  • 2 tablespoons butter
  • juice of 1/2 lemon
  • salt and pepper
Prawn Stock:
  • 2 tablespoons live oil
  • 1/4 cup diced onion
  • 1 diced carrot
  • 1/2 stalk celery, diced
  • shells from prawns
  • 1/4 cup white wine
  • 1 tablespoon tomato paste
  • 2-1/2 cups water or fish stock
  • 1 bay leaf
  • 2 sprigs thyme
  • 5 peppercorns, crushed
Mushroom and Potato Salad:
  • 4 medium Red Bliss potatoes, halved and sliced
  • 6 tablespoons olive oil
  • 4 cups assorted mushrooms (oyster, cepe, Portobello, shiitake, chanterelle), sliced
  • 1/4 cup shallots, chopped
  • salt and pepper
  • Lightly coat prawns in egg wash and dredge in herb mix.
  • In a saute pan, cook prawns in oil over medium heat for 2 minutes.
  • Remove prawns and deglaze pan with sherry vinegar.
  • Reduce until dry, then add prawn stock and bring to a boil.
  • Lower heat and swirl in butter.
  • Season this sauce with salt, pepper and lemon juice.
Prawn Stock:
  • In a saucepan, saute onion, carrot and celery in oil over medium heat until lightly caramelized.
  • Add prawn shells and stir until shells turn pink.
  • Deglaze with white wine and reduce until dry.
  • Stir in tomato paste.
  • Add liquid (water or stock) and spices. Bring to a boil, then reduce to a simmer for 15 to 20 minutes.
  • Strain liquid, making sure to press down on the solids in order to extract full flavor.
  • Return liquid to pan, and over medium-low heat reduce to a yield of 1-1/2 cups.
Mushroom and Potato Salad:
  • In a saute pan, cook potatoes in 2 tablespoons of the oil over medium heat until golden brown and tender. Keep warm.
  • In another saute pan, cook mushrooms in small batches in oil over medium-high heat until golden brown. Toss in some shallots at the end of each batch and season with salt and pepper.
  • Combine potatoes and mushrooms and keep warm.
To Serve:
  • In the middle of a shallow individual serving bowl, place a generous spoonful of warm mushroom and potato salad.

Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil

- Serves 6
Medallion of Lamb with Green and Black Olives:
  • 3 tablespoons vegetable oil
  • 6 5-ounce lamb medallions
  • 2 tablespoons sweet butter
  • quick lamb sauce (recipe follows)
  • 1/2 cup green olives, chopped
  • 1/2 cup Nicoise olives, chopped
  • salt and pepper
  • 1 tablespoon chopped Italian parsley (for garnish)
Quick Sauce for Lamb:
  • 1-1/2 pounds lamb bones, broken into approximately 1-inch pieces
  • canola oil
  • chicken or vegetable stock
  • vegetables, finely chopped
  • butter or extra-virgin olive oil
Eggplant Caviar:
  • 2 large Italian eggplants
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper
Basil-Infused Extra-Virgin Olive Oil:
  • 2 tablespoons Kosher salt
  • 3 cups tightly packed basil leaves, washed and stemmed
  • 2 cups extra-virgin olive oil
Medallion of Lamb with Green and Black Olives:
  • Heat oil in a large saute pan until hot.
  • Season lamb medallions and add to pan. Cook over high flame until meat has caramelized.
  • Turn over and continue to cook until other side has caramelized.
  • Reduce heat. Add butter and cook for 2 minutes. (Total cooking time for medium-rare is 6 minutes.)
  • Remove meat from pan and keep warm.
  • Drain off excess fat, and deglaze pan with sauce.
  • Add olives, and adjust seasoning.
Quick Sauce for Lamb:
  • Within 30 to 45 minutes, this procedure can yield a sauce with the same intense flavor, same viscosity and same rich color as restaurants produce.
  • Heat an Oster® Electric Skillet to medium heat with enough canola oil to coat the bottom.
  • Add bones to hot oil and roast until well browned on all sides.
  • Discard any oil that has accumulated in the skillet in excess of that amount of oil used at the start. Add to this enough water to cover bones by half.
  • Reduce heat and simmer until all liquid has evaporated. Repeat this step using a natural chicken or vegetable stock.
  • Once second reduction is complete and bones begin to roast, add other flavoring components desired, such as mirepoix, tomatoes, or herbs (chop fine for maximum flavor extraction).
  • Continue to roast until vegetables are caramelized.
  • At this point, add three times as much liquid as the volume of bones. The liquid is cook's choice: water, stock and half water, or perhaps a small amount of sauce left from previous recipe.
  • Reduce volume by half.
  • Strain twice, once through a coarse strainer and then through a fine-mesh strainer (chinois).
  • Reduce a little more if desired.
  • Finish sauce by adding a little butter or extra-virgin olive oil.
Eggplant Caviar:
  • Wash eggplants.
  • Puncture skin and rub each eggplant with 1 tablespoon olive oil.
  • Bake in 375-degree oven until tender.
  • Remove from oven, cut open, and scrape out meat.
  • Put meat in a piece of cheesecloth and wring out excess moisture. Then place meat in an Oster® food processor.
  • Add mustard.
  • Blend while adding olive oil.
  • Season with salt and pepper.
Basil-Infused Extra-Virgin Olive Oil:
  • Bring a 4- or 5-quart saucepan of water to a full boil.
  • Add kosher salt.
  • Add basil and blanch for 45 seconds.
  • Drain in a basket strainer and cool under running water.
  • Squeeze excess water from basil leaves and place them in an Oster® blender container with olive oil.
  • Begin blending at low speed to break up leaves.
  • Once basil begins to blend freely, turn to high speed and continue blending for 3 to 4 minutes.
  • Place in a glass storage container and refrigerate overnight in order to create an intensely flavored and richly colored oil.
  • Secure cheesecloth around the rim of a shallow wide-mouthed container.
  • Pour in oil and allow to strain. This will take up to an hour, depending on temperature of oil.
  • After oil has strained, gently wring cheesecloth for maximum extraction. The remaining basil pulp can be used for pesto, as a marinade for chicken, in sauces, or on pasta.
  • Basil-infused extra-virgin olive oil has a refrigerated shelf life of 3 to 4 weeks.
To Serve:
  • Place 1 tablespoon of eggplant caviar in center of plate.
  • Top with lamb medallion, and spoon olive sauce on top.
  • Garnish with chopped parsley and basil-infused olive oil.

Lamb Burgers Stuffed with Goat Cheese

- Serves 4
  • 1 pound ground lamb
  • 4 ounces goat cheese log
  • 3 tablespoons raspberry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red onion or shallots, finely diced
  • mesclun lettuce mix
  • Salt and pepper
  • Divide lamb into four patties.
  • Slice cheese into four disks, flattening slightly.
  • Cut open patties and stuff with goat cheese, covering up cheese completely.
  • Place in skillet set to medium-high heat and cook until lamb is cooked medium-well, approximately 15-20 minutes, turning after 7 minutes or until desired doneness.
  • Prepare vinaigrette by combining vinegar, mustard and sugar. Pour olive oil in slow, steady, thin stream, whisking constantly to emulsify. Add red onion.
  • To serve, place lettuce on plate or bowl, top with burger and top with raspberry vinaigrette.
  • Season to taste.
This makes a lovely, light meal served over a simple salad topped with a fruity vinaigrette.

Lemon Chicken with Moroccan Olives, Pine Nuts, Toasted Garlic and Couscous

- Serves 4
  • 2 3-pound chickens
  • 2 tablespoons olive oil
  • salt and pepper
  • chopped chives, scallions or cilantro leaves (for garnish)
Marinade for Chicken:
  • 1/2 cup olive oil
  • 2 lemons, juiced (use Moroccan preserved lemons, chopped, if available)
  • 1/2 tablespoon roughly chopped cilantro leaves
  • 2 teaspoons freshly chopped ginger
  • pinch of crushed red pepper flakes
  • 1 teaspoon freshly ground white pepper
Moroccan Olive and Pine Nut Sauce:
  • 3 tablespoons melted chicken fat (from roasted chicken)
  • 5 tablespoons grated white onion
  • 1 tablespoon minced ginger
  • 1 teaspoon garlic, minced
  • pinch of crushed red pepper flakes
  • pinch of saffron
  • 1/3 cup sliced Moroccan green olives
  • 1/3 cup pine nuts, toasted
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 quart check stock, reduced to 2 cups
  • 2 tablespoons butter
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon chopped cilantro leaves
  • salt and pepper
  • 2 cups chicken stock
  • 2 cups medium-grain couscous
  • 1 medium carrot, cut into 1/4-inch cubes
  • 1/2 red bell pepper, seeded and diced
  • 1/2 onion diced
  • 1/2 zucchini, cut to 1/4-inch dice
  • 1 tablespoon turmeric
  • 4 tablespoon fresh chopped parsley
  • pinch of saffron
Marinade for Chicken:
  • Mix ingredients and coat chickens. Cover and marinate in refrigerator for 6 to 24 hours.
  • Preheat oven to 375°.
  • Season chickens with salt and pepper inside and out and truss.
  • Heat ovenproof roasting pan over high heat on stove.
  • Add olive oil.
  • Brown chickens in pan until golden on all sides.
  • Place in oven and roast for 50 minutes or until juices are pale yellow.
  • Remove chickens from roasting pan and set aside.
  • Pour fat out of pan, reserving about 3 tablespoons for sauce (recipe follows).
Moroccan Olive and Pine Nut Sauce:
  • To the 3 tablespoons of fat left in pan after chicken is roasted, add grated onion, garlic and ginger and cook until onion just begins to brown.
  • Add crushed red pepper, saffron, olives and pine nuts, and deglaze with lemon juice.
  • Add honey and reduced chicken stock, and reduce by half.
  • Finish sauce with butter, parsley, cilantro and salt and pepper to taste.
  • Reserve, keeping warm.
  • Bring chicken stock to a simmer.
  • In a large saute pan, sweat carrot, red pepper, onion and zucchini until tender.
  • Add saffron, turmeric and stock.
  • Place dry couscous in a large bowl and pour vegetable stock mixture over it. Stir to combine.
  • Cover with plastic wrap and let stand approximately 15 minutes.
To Serve:
  • Brown chickens further under broiler if necessary.
  • Remove trussing and carve. (Chickens can be served whole.)
  • Serve with couscous.
  • Drizzle sauce over chicken, and garnish with chopped chives, scallions or cilantro leaves.
  • Drizzle sauce over chicken, and garnish with chopped chives, scallions or cilantro leaves.

Open-Faced Seared Salmon Salad Sandwiches

  • 6 scallions, sliced
  • 4 teaspoons olive oil
  • Kosher salt and pepper
  • 1 pound salmon fillet, skinned and bones removed
  • 1/4 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons chopped fresh mint leaves
  • 4 slices whole-wheat bread, toasted
  • 2 cups mesclun lettuce
  • In a skillet set over medium heat, add scallions, 2 teaspoons oil, salt and pepper. Cook scallions until softened and lightly caramelized, about 5 minutes, remove from heat and set aside.
  • Pour remaining oil into skillet, season salmon and cook about 6 minutes on each side, until salmon is just cooked through.
  • Cool and gently flake salmon.
  • In a medium sized bowl, add scallions, mayonnaise, celery, lemon juice and mint.
  • Season with salt and pepper to taste.
  • Spread mayonnaise mixture on toast, top with salmon and garnish with lettuce.

Fried Grouper Skewers

- Serves 4
  • 2 cups tempura Japanese batter mix
  • 1/4 cup panko coating
  • 1/4 cup wasabi coated peas, ground in food processor
  • Ice water, enough to make a smooth flowing batter
  • 1 pound grouper (or other firm fish), cut into 1/2 inch cubes
  • Bamboo sticks, about 6 inches long
  • 1 carrot, cut into thick circles
Wasabi Dip
  • 1/4 cup wasabi peas, ground in food processor
  • 1/2 cup mayonnaise
  • In a large bowl mix 1 cup of tempura batter mix with panko and ground wasabi peas, add water 1/2 cup at a time to make smooth batter.
  • Place other cup of dry batter mix onto a large plate.
  • Place 2 or 3 pieces of grouper on each skewer. When done placing all fish on skewers dust all the fish with dry tempura mix.
  • Dip fish into prepared batter coating completely. Drain excess batter and place carrot circle on end of each stick.
  • Drop each stick gently into hot oil (375°) in Oster® Deep Fryer. Fry until golden brown. Drain thoroughly and serve.
Wasabi Dip
  • Mix peas and mayonnaise together, add a little milk to thin out dip if needed.

Thai Barbecued Chicken

- Serves 4
  • 1 cup fresh cilantro leaves
  • 2 jalapeño peppers,* seeded and cut into several pieces
  • 8 cloves garlic, smashed
  • 2 tablespoons fi sh sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon curry powder
  • Grated peel of 1 lemon
  • 3 pounds chicken pieces
  • Place cilantro in Oster® Versa™ Performance Blender; top with jalapeños, garlic, fi sh sauce, brown sugar, curry powder and lemon peel. Blend on Dips/Spreads setting.
  • Rub about 1 teaspoon seasoning paste under skin of each chicken piece, working fi ngers between skin and meat. Rub chicken pieces on all sides with remaining paste. Place chicken in large resealable food storage bag or covered container; refrigerate 3 to 4 hours or overnight.
  • Prepare grill for direct cooking.**
  • Place chicken on grid over medium heat, skin side down. Grill, covered, about 10 minutes or until well browned. Turn chicken and grill 20 to 30 minutes or until cooked through (170°F for breast meat and 180°F for dark meat.) Thighs and legs may require 10 to 15 minutes more cooking time than breasts. If chicken is browned on both sides but still needs additional cooking, move to edge of grill, away from direct heat, to fi nish cooking.
**To cook in oven, place chicken skin side up in lightly oiled baking pan. Bake in preheated 375°F oven 30 to 45 minutes or until no longer pink in center.
Nutrients per Serving (1⁄4 of total recipe): Calories: 753, Calories from Fat: 65%, Total Fat: 53g, Saturated Fat: 15g, Cholesterol: 244mg, Sodium: 925mg, Carbohydrate: 7g, Fiber: 1g, Protein: 58g

World Series Hot Dog Party

  • 24 hot dogs
  • 24 hot dog rolls, split
  • 2 large onions, chopped
  • 6 ears corn on the cob, peeled and silk removed
  • sauerkraut
  • mustard
  • ketchup
  • relish
  • butter
  • Kosher salt and pepper
  • Place hot dogs in bottom tier of steamer. Place corn in upper tier. Steam for 15 minutes.
  • Remove hot dogs and corn, cover to keep warm and add rolls to steamer. Steam rolls for 5 minutes and pass the fixings.
The next best thing to being at the stadium, this meal will score a home run with baseball fans young and old!

Roast Saddle of Rabbit in Savoy Cabbage, Yukon Gold Potato Confit, Balsamic Vinegar Glaze, Baby Fennel and Beet Juices

- Serves 6
Roast Saddle of Rabbit in Savoy Cabbage
  • 2 pounds boneless loin of rabbit and tenderloin, free of sinew and silver membrane
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped thyme
  • 1 teaspoon fresh juniper berries
  • 6 tablespoons Dijon mustard
  • 6 tablespoons Dijon mustard
  • 1 egg yolk
  • 8 heads savoy cabbage, leaves only, blanched
  • sea salt and freshly ground white pepper
Potato Confit
  • 12 medium Yukon Gold potatoes
  • 3/4 cup duck fat
  • 1 clove garlic
  • 1 bay leaf
  • 1 thyme sprig
  • 3/4 cup chicken glaze (for service)
  • 1 cup chive sticks (for garnish)
Balsamic Vinegar Glaze
  • 1-1/4 cups balsamic vinegar
  • 1 bay leaf
  • 1 thyme sprig
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Baby Fennel
  • 2 tablespoons extra-virgin olive oil
  • 12 baby fennel bulbs, trimmed
  • 2 cups chicken broth
Beet Juices
  • 6 tablespoons julienned fresh beets
  • 1 tablespoon lemon juice
  • 3/4 cup chicken broth
Roast Saddle of Rabbit in Savoy Cabbage
  • Preheat oven to 350°. Season rabbit with thyme, basil and salt and ground white pepper to taste. In an Oster® Electric Skillet, heat olive oil on high. Pan-sear rabbit, making sure that meat remains raw inside. Add juniper berries while cooking. Remove rabbit from skillet. Combine mustard with egg yolk and brush on rabbit. Place blanched cabbage leaves between sheets of plastic wrap and carefully flatten with a rolling pin. Place in a roasting pan and roast for 20 minutes. Keep warm.
Potato Confit
  • In a heavy-bottomed pot, combine potatoes, duck fat, garlic, bay leaf and thyme sprig. Simmer very slowly until potatoes are cooked. Remove potatoes from pot, slice and grill. Reserve.
Balsamic Vinegar Glaze
  • In a heavy-bottomed pot, combine balsamic vinegar, bay leaf, thyme sprig and garlic clove. Reduce by 75 percent. Add chicken glaze. Reserve.
Baby Fennel
  • Heat olive oil slowly in heavy-bottomed pot. Add fennel and saute slowly. Gradually add chicken broth until fennel is tender. Keep warm.
Beet Juices
  • In a heavy-bottomed pot, combine beets, lemon juice and chicken broth and cook over a low flame. Simmer for a moment, then liquify in a blender. Reserve.
To Serve
  • Using an Oster® electric knife, slice the rabbit with chive sticks and arrange in center of a hot dinner plate. Carefully place rabbit slices into potatoes. Place baby fennel in center and carefully drizzle balsamic vinegar glaze and beet juices. Serve at once.

Garlic Studded Eye of the Round with Sautéed Mushrooms

  • 2 pounds eye of the round beef roast
  • 6 cloves garlic, cut into slivers
  • Kosher salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 10 ounces baby bel mushrooms, or white button mushrooms
  • 1/2 cup wine, red or white
  • mashed potatoes, cooked and kept warm until serving
  • Preheat oven to 400°F.
  • Stud beef all over with garlic slivers.
  • Salt and pepper roast and place in a baking dish.
  • Cook for 35-40 minutes or until desired doneness (140°F for rare).
  • Meanwhile, add oil and butter to a medium saucepan set over medium heat and add mushrooms and wine.
  • Sauté mushrooms until juices are mushrooms start to give off their juices, about 12 minutes.
  • Slice beef thinly and serve with sautéed mushrooms and mashed potatoes.

Salmon with Citrus Marinade with Coconut Rice

  • 2 1/2 cups jasmine rice
  • 2 cans unsweetened coconut milk
  • 1/4 cup water
  • pinch salt
  • Cooking spray
  • 4 6-ounces salmon steaks
  • 1/2 orange, zested and juiced
  • 1/2 lemon, zested and juiced
  • 1 1/2 inches fresh ginger root, peeled and grated
  • 1 tablespoon soy sauce
  • Kosher salt, to taste
  • Place rice, coconut milk, water and salt into rice bowl.
  • Spray steamer basket with cooking spray and arrange salmon.
  • In a separate bowl, combine orange zest and juice, lemon zest and juice, ginger, and soy sauce.
  • Brush both sides of salmon and close lid.
  • Turn Rice Cooker to Cook cycle. Every 5 minutes, baste top of fish with marinade.
  • At end of cycle, test rice and cut into salmon to see if opaque.

Coriander-Crusted Venison with Spice Glazed Sweet Potato

- Serves 4
  • 4 6-ounce boneless venison loin steaks
  • 2 teaspoons cracked white peppercorns
  • 4-1/2 teaspoons cracked coriander seeds
  • 5 allspice berries, crushed
  • 1 cinnamon stick
  • 2 cups Pinot Noir wine
  • 1 cup squab, venison or beef glace (stock reduction)
  • butter
  • kosher salt
  • fresh cilantro (for garnish)
Spice-Glazed Sweet Potato:
  • 4 tablespoons butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 2 sweet potatoes
  • salt and cayenne pepper
  • 2 cups fava beans
  • 20 to 30 asparagus spears
  • Roll venison in pepper and 4 teaspoons of the cracked coriander seeds.
  • For sauce, add allspice, cinnamon and the remaining 1/2 teaspoon of coriander seeds to wine and reduce by 90 percent.
  • Add glace and reduce by half.
  • Finish with butter and salt.
Spice-Glazed Sweet Potato:
  • Preheat Oster® toaster oven to 400°.
  • Melt butter and mix in spices (salt and pepper to taste). Set aside.
  • Clean skin of sweet potatoes.
  • Cut potatoes in half lengthwise and bake for 15 minutes.
  • Brush with butter-spice mixture and continue baking until cooked through, brushing with additional butter if desired.
  • Blanch separately in boiling water for 1minutes.
  • Cool in ice bath. Reserve.
To Serve:
  • Sear venison to medium-rare and slice into medallions.
  • Reheat fava beans and asparagus.
  • On each plate, place venison medallions, spiced-glazed sweet potato, asparagus and fava beans.
  • Drizzle with sauce. Garnish with fresh cilantro.

Braised Lamb Shanks and Portobello Mushroom with Silvered Celery Root and Roasted Garlic

- Serves 10
  • 5 1-1/4 pound lamb shanks
  • 3/4 cup peanut oil
  • 1 onion, diced
  • 1 carrot, sliced
  • 1/2 head celery, sliced (reserve leaves for garnish)
  • 2 heads garlic, separated into cloves and peeled
  • 2 leaks, sliced
  • 1 cup white wine
  • 3 cups lamb or chicken stock
  • 1/2 bunch parsley, stems only (use leafy tops for celery root recipe)
  • 1/2 bunch thyme
  • 3 bay leaves
  • 1/2 pound unsalted butter
  • 10 baby arugula leaves (for garnish)
  • 10 garlic blossoms (for garnish, optional)
Portobello Mushrooms:
  • 10 Portobello mushrooms, stemmed
  • 10 cloves garlic, minced
  • 2-1/2 cups chicken stock
  • 1-1/2 tablespoons olive oil, plus some to saute
Slivered Celery Root:
  • 4 celery roots, peeled and thinly sliced
  • 2 onions, peeled and sliced
  • 1-1/4 cups chicken stock
  • pinch of salt
  • 1/2 bunch parsley sprigs, stems removed (for garnish)
Roasted Garlic:
  • 40 cloves garlic, peeled
  • kosher salt and freshly ground pepper
  • olive oil
  • Using an Oster® electric skillet, sear lamb shanks in peanut oil. Obtain an even, rich brown color, then remove lamb shanks from pan and set aside.
  • Add onion, carrot, celery, garlic and leek to skillet, and saute until caramelized to a uniform brown.
  • Deglaze this mirepoix with white wine, and reduce until dry.
  • Add stock. Bring to a boil, then simmer.
  • Return lamb shanks to skillet, and add parsley stems, thyme and bay leaves.
  • Simmer lamb shanks until tender and beginning to fall off the bone.
  • Lift shanks from braising liquid and allow to cool.
  • Once cooled, remove meat from bones.
  • Strain braising liquid, and reduce until au jus resembles a sauce that has consistency but is not too thick.
  • Finish with unsalted butter.
Portobello Mushrooms:
  • Place mushrooms into a casserole or braising dish.
  • Add garlic, stock and olive oil.
  • Bake uncovered in 325-degree oven until tender (about 30 minutes).
  • Remove mushrooms from braising liquid.
  • Strain liquid, and reduce to a syrup consistency. Reserve.
  • In a hot saute pan, saute Portobellos in a touch of olive oil.
Slivered Celery Root:
  • Put celery root and onion into a roasting pan and add chicken stock and salt.
  • Braise until tender.
  • Strain.
Roasted Garlic:
  • In a saute pan, toss whole garlic cloves with salt and pepper to taste and enough olive oil to barely cover.
  • Cover with aluminum foil and slowly bake in a 300-degree oven until tender (about 25 minutes).
  • Once tender, strain cloves and reserve the oil.
To Serve:
  • Heat lamb shanks and roasted garlic together in a fair amount of the lamb sauce.
  • Toss celery root with parsley sprigs.
  • Place some celery root mixture onto the center of each dinner plate.
  • Place a Portobello mushroom directly onto the celery root.
  • Carefully spoon braised lamb onto mushroom.
  • Drizzle the plate with a touch of Portobello syrup and olive oil reserved from the roasted garlic.
  • Garnish with fresh celery leaves, arugula and garlic blossoms.

Grilled Tuna with Couscous

  • 2 tsp olive oil
  • 2 large garlic cloves, minced
  • 1 to 2 sprigs fresh oregano, minced
  • 2 tbsp balsamic vinegar
  • 1 lb red onion, sliced thick
  • 1/2 lb fresh tuna
  • 1 large each red, yellow, and green bell pepper, cut in half and seeded
  • 4 tbsp nonfat yogurt
  • Juice of fresh lemon
  • Salt and coarsely ground pepper
  • 2 cups couscous, cooked
  • 1/4 tsp paprika
  • Mixed baby greens
  • In a shallow container, combine half of garlic and lemon, oregano, and balsamic vinegar; marinate tuna for at least 2 hours, refrigerated.
  • Just before grilling, lightly glaze tuna, peppers and onion with olive oil to avoid sticking. Grill until cooked throughout.
  • Julienne cooked peppers, cube tuna and slice onions; mix with couscous.
  • In a small bowl, mix together yogurt, rest of garlic and lemon, and paprika.
  • Spoon tuna mixture over a bed of baby greens, and top with a dollop of yogurt sauce. Season with salt and pepper to taste.

Grilled Escolar with Rice Beans, Smoked Garlic Cloves, Wild Sage and a Purple Mustard Sauce

- Serves 4
  • 1 fennel bulb
  • 2 tablespoons finely diced pancetta ham
  • 1/4 cup finely diced shallots
  • 1 tablespoon minced roasted garlic
  • 1/4 teaspoon wild sage
  • 1 cup rice beans (northern white beans may be substituted)
  • 1-1/2 cups vegetable stock
  • 8 Italian parsley leaves, chopped
  • 6 baby arugula leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons purple mustard (Dijon mustard may be substituted)
  • kosher salt and freshly ground white pepper
  • kosher salt and freshly ground white pepper
Grilled Escolar:
  • 4 5-1/2-ounce escolar fillets (Pacific sea bass may be substituted)
  • 4 5-1/2-ounce escolar fillets (Pacific sea bass may be substituted)
  • Preheat oven to 350°.
  • Prepare Oster® indoor grill.
  • Cut fennel bulb in half and toss with a touch of olive oil.
  • Place halves onto grill and slowly cook until fennel acquires a light smoked flavor and slightly charred look.
  • Transfer to a baking dish. Add water and cover dish with aluminum foil.
  • Slowly bake in oven for approximately 30 minutes, or until tender.
  • Transfer fennel and pan broth to a blender, and puree.
  • In a saucepan, render the pancetta until golden brown.
  • Add shallots and carrot, minced garlic and wild sage. Saute for 2 to 4 minutes.
  • Add rice beans, vegetable stock and fennel puree. Bring to a boil and then simmer for 40 to 60 minutes, or until beans are tender.
  • Strain and reserve bean broth.
Grilled Escolar:
  • Preheat oven to 350°.
  • Prepare Oster® indoor grill.
  • Grill fish to medium rare.
  • Crush smoked garlic cloves and spread on top of fillets.
  • Place fillets into oven for approximately 3 minutes.
To Serve:
  • Season rice beans with chopped parsley, baby arugula, olive oil and salt and pepper to taste.
  • Place ragout into deep past bowls.
  • Finish bean broth sauce by heating it and whisking in purple mustard.
  • Pour sauce around beans.
  • Place garlic-coated grilled escolar onto beans, and garnish with bronze fennel.


  • 10 limes, juiced
  • 2 teaspoons cumin
  • Kosher salt and freshly cracked pepper
  • 2 tablespoons Worcestershire sauce
  • 10 cloves garlic, peeled and sliced
  • 1/4 cup extra-virgin olive oil
  • 1 London broil, about 1 1/2 pounds, or boneless chicken pieces
  • 2 large red Spanish onions, peeled and sliced
  • 2 red peppers, cored and sliced
  • 2 yellow peppers, cored and sliced
  • fahita wrappers, warmed
  • 1 cup shredded Monteray Jack or sharp cheddar cheese
  • 2 avocadoes, diced
  • 1 bunch fresh cilantro, stemmed
  • In a large bowl, squeeze lime juice, cumin, salt and pepper, Worcestershire sauce, garlic and whisk in olive oil. Pour half the marinade in a ziplock or vacuum sealed bag.
  • Add meat to bag and coat with marinade. Seal and marinate in the refrigerator for 2 hours to overnight.
  • Add onions and peppers to remaining marinade and stir to coat.
  • Set skillet to medium heat, sauté peppers and onions until soft and caramelized; set aside.
  • Remove meat from marinade and sauté until cooked as desired, about 7-15 minutes, turning once. Let meat rest for 5 minutes.
  • Slice meat across the grain into 1/2 inch strips and fill fahita wrappers with meat, cheese, peppers and onions, and top with avocado and cilantro.

Chicken Chili in Cornbread Bowl

- Serves 2
  • 1 pound ground chicken
  • 1/4 cup red pepper, diced
  • 1/4 cup green pepper, diced
  • 1/4 cup onion, diced
  • 15 ounces spicy chili beans, canned
  • 15 ounces Mexican style diced tomatoes, canned
  • Fresh diced chili, to taste
  • 2 eight-inch round corn breads, from the grocery store
  • 8 ounces cheddar cheese, shredded
  • Sour cream
  • Saute ground chicken in skillet, add peppers and onions.
  • Open cans of beans and tomatoes with Oster® Can Opener and pour contents into skillet.
  • Add chilies. Cook until heated through.
  • Scoop out center of corn breads but leave about 1/2 inch on the bottom.
  • Place cornbreads in ovenproof soup bowls.
  • Fill bread bowl with chicken chili; top with cheese.
  • Place under broiler for 2 minutes.
  • Serve with sour cream.

Curried Chicken Salad with Grapes and Walnuts

  • 4 boneless, skinless chicken breasts
  • 2 cups heavy cream
  • Kosher salt and pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 teaspoon curry powder
  • 1 tablespoon honey
  • 1 cup green grapes, halved (or golden raisins)
  • 1 stalk celery, chopped
  • 8 slices oatmeal bread
  • 1 head Boston lettuce
  • Set oven to 375°F.
  • Place chicken breasts in baking dish and pour cream over chicken.
  • Season with salt and pepper.
  • Cook for 25-30 minutes or until chicken is cooked and no longer pink.
  • Remove from cream and cool.
  • Dice chicken and place in a bowl.
  • In another bowl, add mayonnaise, sour cream, curry powder and honey.
  • Stir to combine and season with salt and pepper.
  • Add grapes, celery and walnuts to chicken and pour dressing over.
  • Toss well to coat.
  • Taste and adjust flavors and seasonings as desired.
  • Toast bread and fill with lettuce leaves and chicken salad.

Lobster Quesadilla

- Serves 2
  • 2 large spinach and/or sun-dried tomato sandwich wraps
  • 6 ounces Queso Blanco or Muenster cheese
  • 1 large ripe papaya, diced
  • 1/2 red pepper, chopped
  • 2 scallions, sliced thin
  • 1/2 fresh chili, diced
  • 1 tablespoon vegetable oil
  • 8-10 lobster claws, cooked, shells removed
  • Preheat Oster® Electric Skillet to 350°.
  • Saute pepper, scallions, and chili for 2 minutes in oil. Mix in papaya. Set aside. Wipe out skillet.
  • Shred Queso Blanco cheese, set aside.
  • Lightly spray or brush one side of sandwich wrap with water. Place wet side down on Oster® Electric Skillet. Place 1/2 the cheese on wrap and spread 1 tablespoon papaya mix over cheese. Add 1/2 the lobster.
  • Fold wrap over to make half-circle shape.
  • Cook about 3 minutes on each side. Remove from skillet, cut into wedges.
  • Repeat with the rest of the ingredients.
  • Garnish with extra lobster and chili. Serve with sour cream and extra papaya salsa on the side.

Grilled Tuna Steaks with Green Peppercorn Sauce

  • 3 tuna steaks
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 1 large crushed garlic clove
  • 1 tbsp olive oil
  • 1 cup chopped tomatoes
  • 4 tbsp whole green peppercorns
  • 1 tbsp dijon mustard
  • 1/2 cup plain yogurt
  • 2 tbsp cognac (optional)
  • Rub fish with salt, lemon juice, garlic, and olive oil. Set aside for 20 minutes.
  • Combine tomatoes, peppercorns, and mustard in a small saucepan and heat on the corner of the grill, stirring occasionally until thickened. Stir yogurt and cognac into tomato mixture and cook for another 3-5 minutes. Taste and adjust seasonings.
  • Grill tuna on medium coals, turning once, until meat flakes easily with a fork (allow 10 minutes per inch of thickness.) Serve with sauce spooned over.

Paella/Seafood Rice Dish

- Serves 4 to 6
  • 16 ounces saffron rice
  • 12 little neck clams
  • 1/4 pound shrimp, cleaned with tails on or off
  • 1/4 pound scallops
  • 1 cup sugar snap peas
  • 1/4 red pepper, diced
  • Scrub clams thoroughly and rinse well.
  • Cook rice in Oster® Rice Cooker according to package directions.
  • Add clams, shrimp, scallops, sugar snap peas and red pepper five minutes before rice is done.
  • Toss well and serve with crisp French bread and a fresh salad.
  • Option: Wild rice mix may be substituted for saffron rice.

Chicken and Rice Dinner

- Serves 4
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 leek, cleaned, trimmed and chopped
  • 4 boneless, skinless chicken breast halves
  • 8 ounces sliced fresh mushrooms
  • 2 cups water
  • 1 cup 7 grain rice blend (you may substitute brown or converted rice)
  • 1 head fresh broccoli, cut into small pieces
  • 1 cup sour cream
  • 1/2 cup half and half
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup almonds, slivered
  • Place in Oster Rice Cooker olive oil, butter, chicken and leeks in that order and cook about 5 minutes with lid down.
  • Turn chicken and add mushrooms, and cook 5 more minutes.
  • Lift lid, push chicken to one side and pour in rice.
  • Stir rice in liquid in bottom of cooker until coated evenly.
  • Add water and stir rice and chicken together.
  • Place broccoli on top of rice and chicken mixture.
  • Close lid and continue cooking.
  • When rice is done add sour cream and half and half and heat another 1-2 minutes.
  • Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, sprinkle with nuts and serve.

Pork Chop Skillet

- Serves 2 to 4
  • 4 cups precooked refrigerated diced potatoes
  • 4 pork chops, 4-6 oz. each, 1/2 inch thick
  • 2 tablespoons chopped fresh cilantro
  • 2 scallions, sliced thin
  • 1/2 medium green pepper, sliced thin
  • 16 ounces salsa, from the refrigerator section of the market
  • 1 small container sour cream, optional
  • 1 avocado, peeled and sliced (optional)
  • Add potatoes and pork chops to Oster® Electric Skillet. Cook for 2 to 3 minutes on each side on medium-high heat.
  • Add cilantro, scallions, green pepper and cook for 1 minute.
  • Top with salsa. Reduce heat to low, cover.
  • Cook for 12 to 15 minutes or until pork I no longer pink in center.
  • May be served with sour cream and avocado slices.

Savory Stuffed Pork Chops

- Serves 2
  • 2 pork chops, cut 1-1/2 inches thick
  • 1 cup dried sweetened cranberries
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  • 1 1/2 cups seasoned bread cubes, for stuffing
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons minced parsley
  • 2 teaspoons butter, melted
  • 2 tablespoons sliced almonds
  • 1 egg
  • 3 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup Calvados, Cognac, Brandy or apple juice
  • With a small paring knife, make a pocket starting from rounded side of each chop.
  • Combine next 12 ingredients and mix well. Stuff each chop with the mixture.
  • Combine last 5 ingredients and brush or rub onto chops.
  • Bake in Oster® Toaster Oven at 350° about 1 hour or until an instant read thermometer inserted into the center of the chops registers 140°.

Salmon with Olive Oil Mashed Potatoes and Sauce Nicoise

- Serves 4 to 6
  • 6 5-ounce salmon fillets, skin on
Olive Oil Mashed Potatoes
  • 6 russet potatoes
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons
  • 1/2 bunch Italian parsley, washed and leaves picked
  • salt and pepper
Sauce Nicoise
  • 6 Roma tomatoes, blanched, peeled and seeded
  • 12 fava bean pods, shelled, the beans blanched and peeled
  • 8 cloves garlic, blanched three times and
  • 4 sun-dried tomatoes, chopped
  • 1/4 cup Nicoise olives, pitted and roughly chopped
  • 1/2 bunch scallions, thinly sliced
  • 1 bunch basil, leaves only
  • extra-virgin olive oil
  • balsamic vinegar
  • salt
  • Using Oster® Indoor Grill, sear or grill salmon, skin side down, until flesh is medium rare and skin is crisp.
Olive Oil Mashed Potatoes
  • Cut potatoes into quarters or sixths, depending on size.
  • Bring to a boil in salted water.
  • Cook until tender but not mushy.
  • Drain off water. Mash with 1/4 cup of the olive oil using an Oster® hand mixer with paddle attachment.
  • Salt and pepper to taste. (Potatoes can be mashed by hand, but that will result in a more textured product.)
  • Drizzle with an additional 2 tablespoons of oil, adjust seasoning, and add Italian parsley.
  • Olive oil mashed potatoes can be prepared ahead of time to a finished state, then heated in a 400-degree oven for service.
Sauce Nicoise
  • Dice Roma tomatoes.
  • Start to slowly cook them in scant olive oil, seasoning with salt to release liquid.
  • Add fava beans, garlic, sun-dried tomatoes and olives.
  • Cook until everything is thoroughly hot and flavors are blended.
To Serve
  • Add basil and scallions to sauce.
  • Also add a hint of balsamic vinegar to brighten the flavors.
  • Place warm mashed potatoes on a platter or on individual plates.
  • Place salmon on top of potatoes and drizzle sauce around.

Roasted Turkey Breast with Aromatic Vegetables

  • 1 small turkey breast
  • 2 cloves garlic, peeled
  • 1 or 2 sprigs each of fresh rosemary and fresh thyme
  • 1 small onion, cut into 1/4 inch dice
  • 3 small carrots, cut into 1/4 inch dice
  • 2 stalks celery, cut into 1/4 inch dice
  • 1 lemon, halved
  • chili powder
  • Kosher salt and pepper
  • 1 1/2 cups chicken broth
  • Preheat toaster oven to 450°F.
  • Sprinkle vegetables in bottom of an 11 inch baking pan with 1 1/2 - 2 inches sides and top with turkey breast. Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and season with chili powder, salt and pepper.
  • Cook for 25 minutes.
  • Reduce oven temperature to 325°F and pour broth into bottom of pan, about 1 inch up the sides of the pan.
  • Continue cooking until turkey juices run clear and it reaches internal temperature of 180°F.
This is a great one dish meal with a light sauce. Your kitchen will smell fantastic!

Korean Marinade London Broil

  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 3 tablespoons grated fresh ginger
  • 1 bunch scallions, sliced
  • 1/4 cup brown sugar
  • 1 tablespoon safflower, canola or olive oil
  • 2 London Broil steaks
  • Combine garlic, soy sauce, ginger, and brown sugar.
  • Marinate meat for 1/2 hour to overnight.
  • Set skillet to high heat and pour in oil.
  • Drain off excess marinade and place meat in hot skillet.
  • Sear meat on one side, cooking for approximately 3 1/2 minutes and turn over.
  • Sear on other side and reduce heat to medium.
  • Cook until desired doneness, or until meat thermometer is 145°F for medium rare.
  • Slice meat thinly against the grain.
This is a great party dish. An inexpensive cut of meat, it can be sliced thinly to serve many people.

Oven-Fresh Red Snapper with Artichokes and Fresh Oregano (Dentice con Carciofi all'Origano Fresco)

- Serves 4
  • 1 2-1/2 pound red snapper, preferably New Zealand
  • 1-1/4 cups extra-virgin olive oil
  • 8 cloves garlic, minced
  • 12 sprigs fresh oregano (4 for garnish)
  • 16 small artichokes, cleaned and sliced
  • 2 cups white wine
  • 2 cups fish stock (made from snapper bones)
  • 4 whole tomatoes, peeled, seeded and diced
  • 4 teaspoons chopped Italian parsley
  • 2 teaspoons chopped fresh oregano
  • 4 tablespoons unsalted butter, cold
  • salt and black pepper
  • Fillet red snapper. Discard head and tail. Boil bones in water with a pinch of salt for 30 minutes to obtain a light fish broth.
  • Clean artichokes and slice very thin.
  • Heat olive oil in an Oster® Electric Skillet at medium temperature.
  • Add garlic, and saute until lightly golden but not brown.
  • Add artichokes with eight of the whole oregano sprigs and sauté until tender.
  • Add white wine and fish stock.
  • Season red snapper fillets with salt and place in the pan with artichokes and broth.
  • Oven-poach in a 375-degree oven until fish is just cooked through (approximately 5 minutes). Remove fillets and keep warm.
  • Remove oregano sprigs from sauce and discard.
  • Finish sauce by reducing cooking liquid by 75 percent, adding diced tomatoes, parsley, chopped oregano and cold butter, and adjusting salt and pepper to taste.
To Serve:
  • Place artichoke sauce at the bottom of each plate.
  • Top with red snapper fillet, and garnish with a whole fresh oregano sprig.

Frogmore Stew

- Serves 6
Frogmore Stew:
  • 12 baby red potatoes
  • 1-1/2 quarts chicken stock
  • 1 large onion, peeled and sliced lengthwise into 1/3-inch slices (leave root intact to hold slices together)
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 pound andouille sausage, cut on the bias into 1-inch pieces
  • 3 ears fresh corn, ends trimmed, each cut into 4 pieces
  • 2 medium green bell peppers, roasted, peeled and cut into 1-inch pieces
  • 24 large fresh Gulf shrimp, heads on
  • 1 large tomato, peeled and chopped
  • 1/3 pound green beans, blanched (optional)
  • 1/3 pound wax beans, blanched (optional)
  • salt and pepper
  • fresh parsley, chopped (for garnish)
  • 2 pounds all-purpose flour
  • 3 tablespoons salt
  • 1/2 cup baking powder, plus 1 tablespoon
  • 1/2 pound lard
  • 4 cups buttermilk
Frogmore Stew:
  • Boil potatoes until tender. Keep warm.
  • Bring stock to a boil.
  • Add onion, bay leaf and thyme, and simmer, partially covered, until almost tender (about 7 minutes).
  • Add sausage and cook for 7minutes longer.
  • Add corn and roasted peppers. Cook until just tender (about 10 minutes).
  • Season with salt and pepper (the stew should be full-flavored and rich).
  • Bring to a boil, and add shrimp and tomato.
  • Add green and wax beans if desired.
  • Cover and cook for 2 minutes. Do not overcook shrimp.
  • Preheat Oster® toaster oven to 450°.
  • Sift dry ingredients together in large mixing bowl.
  • Work in lard by hand.
  • Add buttermilk. Blend together well.
  • Turn onto floured work area.
  • Roll dough out to 1/2-inch thickness.
  • Using a fork, prick dough all over.
  • Cut out biscuits with a biscuit cutter, making sure to cut straight up and down. Do not twist cutter.
  • Line baking sheet with parchment paper and place biscuits 1/2 inch apart on pan.
  • Bake for 11 to 12 minutes.
  • Remove from oven and brush tops of biscuits twice with melted unsalted butter. (This recipe makes 2 to 2 1/2 dozen biscuits).
To Serve:
  • Place four shrimp, two pieces of corn, three slices of sausage and some of the peppers, onions and beans from the stew in individual bowls.
  • Cut potatoes into halves. Place 4 halves in each bowl.
  • Ladle in 1/2 cup of broth and sprinkle with chopped parsley.
  • Serve with biscuits.

Quick Chicken and Yellow Rice

- Serves 4 to 6
  • 10 ounces Spanish style seasoned yellow rice
  • 1 whole roasted chicken, from your supermarket or favorite takeout
  • 1 tablespoon olive oil
  • 1 cup frozen peas*
  • Red bell peppers for garnish
  • Cut chicken into eighths.
  • Cook rice in Oster® Rice Cooker according to directions.
  • When rice is nearly done, add olive oil, cut up chicken and peas.
  • When rice is completely cooked, stir gently together and serve hot.
  • Garnish with red pepper.
*You may add other vegetables as well. Carrots, green beans, lima beans or broccoli are all excellent additions.

Mesquite-Grilled Lamb with Tapenade and Grilled Provencal Vegetables

- Serves 4
  • 1 cup extra-virgin olive oil
  • 1/2 cup coarsely chopped garlic
  • 4 sprigs rosemary
  • 2 tablespoons cracked black peppercorns
  • 8 baby lamb chops, frenched
  • 8 baby lamb T-bone steaks
Grilled Vegetables:
  • 1 zucchini
  • 1 Japanese eggplant
  • 1 fennel bulb
  • 1 red onion
  • 1 bunch scallions
  • 1 red bell pepper, roasted and peeled
  • 1 yellow bell pepper, roasted and peeled
  • 16 shiitake mushrooms, stems removed
  • 4 Yukon Gold potatoes, boiled
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh thyme
  • 4 cloves garlic, peeled and chopped
  • salt and white pepper
  • 4 tablespoons tapenade (pureed black olives; for garnish)
  • Mix olive oil, garlic, rosemary and peppercorns.
  • Place lamb in mixture, cover, and refrigerate overnight.
Grilled Vegetables:
  • Slice zucchini, eggplant, fennel and onion in 1/4-inch-thick slices.
  • Marinate all vegetables in olive oil, thyme and garlic.
  • Season with salt and white pepper.
  • Grill over mesquite until golden brown.
To Serve:
  • Place grilled vegetables on each plate.
  • Top with grilled lamb chops and T-bones.
  • Garnish with tapenade.