Recipes By Product - Electric Skillets

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.

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.

Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens

- Serves 4
  • 1 pound fresh jumbo lump crabmeat
  • 1 mango, peeled and diced (Dice 1 teaspoon finely and reserve for vinaigrette)
  • 2 cups baby greens
Potato Pancakes:
  • 3 large Idaho potatoes, peeled and shredded
  • 6 ounces finely diced onion
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 tablespoon flour
  • 2 tablespoons blended oil (canola and vegetable)
  • salt and pepper
Brandy Cream:
  • 1 cup finely sliced shallots
  • 2/3 cup brandy
  • 2 cups heavy cream
  • oil
  • salt and pepper
Mango Vinaigrette:
  • 2 ounces mango syrup or nectar
  • 1/4 teaspoon minced jalapeno pepper
  • 2 ounces champagne vinegar
  • 1 teaspoon finely diced mango
  • 4 ounces blended oil
  • salt and pepper
  • Whir potato and onion in an Oster® food processor and transfer to a mixing bowl.
  • Add eggs and baking soda.
  • Add flour in small amounts to bind mixture.
  • Add salt and pepper to taste.
  • Heat oil in an Oster® electric skillet.
  • Place pancake mixture on skillet surface by spoonfuls to make silver-dollar pancakes.
  • When pancake begins to dry out at edges, turn over.
  • Make at least 12 pancakes. This recipe will yield 20.
Brandy Cream:
  • Saute shallots in oil until they begin to caramelize.
  • Deglaze with brandy and let flame.
  • Add cream.
  • Reduce by half.
  • Salt and pepper to taste.
Mango Vinaigrette:
  • This recipe makes more than is necessary for four servings.
  • Mix first five ingredients together. Do not emulsify.
  • Salt and pepper to taste.
To Serve:
  • Heat potato pancakes in a 350-degree Oster® toaster oven or under a low broiler.
  • Meanwhile, place brandy cream in a pan and add crabmeat.
  • Taste for seasoning; add slat and pepper if necessary.
  • Heat, and stir to coat the crab.
  • Place diced mango on plates at ten o'clock and drizzle some vinaigrette over it.
  • Mix a bit more of the vinaigrette with greens.
  • Place greens on plates at two o'clock.
  • On each plate, place a potato pancake at left below mango and scoop some of the crab-cream mixture on top.
  • Shingle another pancake next to the crab and repeat process with remaining pancakes and crab.

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.

Honey-Wheat Pancakes

  • 1-1/3 cups low fat buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 1-1/2 cups reduced-fat buttermilk baking mix
  • 1/2 cup whole-wheat flour
  • 1/4 cup honey-crunch wheat germ
  • 1 teaspoon baking powder
  • Butter and syrup for serving
  • In In2itive® blender jar, place ingredients in order given above.
  • Cover jar with lid. Press POWER, then press BATTER. Press START/STOP.
  • For each pancake, pour about 1/4 cup batter onto preheated Oster® electric skillet, cook until tops begin to bubble, turn over and continue to cook until golden.
  • Serve hot with butter and syrup.

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.

Mango, Brie and Avocado Quesadillas

  • 1 lb brie
  • 1 ripe mango
  • 2 roasted Poblano peppers, peeled
  • 1/2 yellow onion
  • 1/2 bunch fresh cilantro
  • 1 ripe avocado
  • 1 package whole wheat tortillas
  • 2 tbsp safflower oil
  • Chop the onion and blanch for 10 minutes; drain the water and set aside.
  • Warm the brie to room temperature. Clean and cube the mango and avocado; chop the cilantro.
  • On a tortilla, spread the brie and layer the mango, onion, pepper, avocado and cilantro; top with another tortilla and lightly brush each side with safflower oil.
  • In a skillet, cook on each side until lightly browned and inside melts. Cut into quarters and serve with mango or a tomato-based salsa.

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.

Conch Chowder

  • olive oil
  • 6 cloves garlic, minced
  • 12 shallots, minced
  • 2 jalapeno, seeds and stems removed, minced
  • 1 large Spanish onion, peeled and diced
  • 10 ears of corn, shucked
  • 8 cups fish stock
  • 1 cup heavy cream
  • 2 ribs of celery, cleaned and diced small
  • 1 large carrot, peeled and diced small
  • 1 bulb fennel, diced small
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon chopped fresh thyme
  • 1 cup cherry tomatoes, halved
  • 3 pounds cleaned and ground conch meat
  • Lime wedges for garnish
  • In the Oster® Electric Skillet, heat 1/4 cup olive oil over medium heat.
  • Add garlic, shallots, onion, celery root and jalapenos and cook for 1-2 minutes.
  • Add the corncobs, half the corn kernels, fish stock and cream. Allow the soup to simmer for 20 minutes.
  • Remove the soup from the heat.
  • Remove the corncobs; puree the soup in the Oster® Blender and pour the soup back into the Oster® Electric Skillet, on low.
  • Add the onion, celery, carrots, fennel, herbs, the other half of the corn kernels and cherry tomatoes.
  • Stir in the ground conch and bring to a simmer.
  • Season to taste with salt and pepper and serve with a wedge of lime.

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.

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.

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.

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.

Citrus-Marinated Atlantic Salmon with Potato Blinis and Garden Greens

- Serves 4
Marinated Salmon:
  • 2 pounds salmon fillet
  • 1-1/2 cups kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup sugar
  • 1-1/2 teaspoons lemon zest
  • 1-1/2 teaspoons orange zest
  • 1-1/2 teaspoons lime zest
  • 1-1/2 teaspoons grapefruit zest
Potato Blinis:
  • 1 pound russet potatoes, peeled
  • 3 tablespoons milk
  • 3 tablespoons flour
  • 3 eggs
  • 3 tablespoons crème fraiche or heavy cream
  • 3 egg whites
  • salt and freshly ground white pepper
Citrus Vinaigrette:
  • 2 ounces lemon juice
  • 2 ounces lime juice
  • 2 ounces grapefruit juice
  • 2 ounces orange juice
  • 1 ounce white wine vinegar
  • 4 ounces extra-virgin olive oil
Garden Greens:
  • 1 cup greens, washed and dried
Marinated Salmon:
  • Salmon must be prepared at least one day ahead (and may be kept for up to one week).
  • Line a sheet pan with a piece of aluminum foil large enough to envelop the fish.
  • Place half of the salt, pepper and sugar on the foil.
  • Place salmon on salt mixture, skin side down.
  • Rub flesh side with citrus zest and remaining salt, pepper and sugar.
  • Fold aluminum foil over and place another sheet pan, weighted, directly on top of salmon.
  • Place in the refrigerator. (This will help extract liquid as well as compact flesh).
  • Let marinate for 24 hours.
  • Remove salmon from marinade and rinse under cold water. Pat dry.
Potato Blinis:
  • Cook potatoes as for mashed.
  • Pass them through a ricer.
  • Add milk and flour and mix well with an Oster® hand mixer.
  • Add remaining ingredients, one at a time, whole eggs first, then cream, then egg whites. Mix each ingredient until thoroughly incorporated before adding the next.
  • Season with salt and white pepper.
  • To cook, heat an Oster® electric skillet to 325°, spoon blini mixture about a tablespoon at a time onto griddle, and cook as for pancakes.
  • This should be done at the last minute to insure that blinis stay warm.
Citrus Vinaigrette:
  • Whisk all ingredients together with an Oster® hand blender. (This recipe makes more than enough. Store in a container that permits shaking to mix ingredients before serving).
To Serve:
  • Place warm blinis in center of each plate.
  • Top with 3 slices of marinated salmon.
  • Dress greens with vinaigrette and place on tope of salmon.
  • Serve immediately.

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.

Mini Crab and Goat Cheese Empanadas with Mango Chutney

For the Dough:
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 pound plus 2 tablespoons butter, cut into small cubes
  • 1/3 cup cold water
For the Filling:
  • 1 pound picked lump crabmeat
  • 1 cup soft goat cheese
  • 1 Spanish onion, chopped
  • 3 cloves garlic, minced
  • 1/4 habanero, minced
  • 1 teaspoon thyme, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon, olive oil
Mango Chutney:
  • 2 mangoes, peeled, seeded and chopped
  • 1 tablespoon fresh ginger, minced fine
  • 1/4 Spanish onion, chopped
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch mixed with 2
  • tablespoons water
For the Dough:
  • Combine flour, salt and butter in the Oster® Food Processor; run until it becomes a course meal.
  • Add all the water and pulse until it forms smooth dough
  • Allow the dough to rest for at least 20 minutes, covered with a slightly damp cloth
For the Filling:
  • In a sauté pan, heat olive oil on medium and sauté onion, garlic and habanero.
  • In a large mixing bowl, combine all ingredients together. Season as desired with salt and pepper.
  • Roll the dough out on a lightly floured surface, making a rough circle about 1/8 inch thick. With a cookie cutter 3 inches in diameter cut circles.
  • Place about 2 teaspoons of the filling into the center of each circle.
  • Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, and follow by pressing a fork around the edge.
  • Fry the empanadas in the Oster® Deep Fryer according to package instructions.
Mango Chutney:
  • Combine all ingredients except the cornstarch mixture in the Oster® Electric Skillet.
  • Cook for 30 minutes.
  • Stir in the cornstarch mixture if desired for thicker chutney.
  • Cook for another 3-4 minutes.
  • Serve with empanadas.

Chinese Style Baked Acorn Squash

  • 2 large acorn squash
  • 1 tbsp peanut or vegetable oil
  • 1 tbsp ginger, minced
  • 2 tsp garlic, minced
  • 4 green onions, shredded
  • 1 bunch bok choy, chopped
  • 4 dried shiitake mushrooms, soaked and sliced
  • 4 oz diced tofu or chicken breast
  • 1 small red bell pepper, sliced
  • 3 tbsp tamari
  • 1 tbsp rice vinegar
  • 2 tbsp rice syrup
  • 1 tsp 5-spice powder
  • Optional: 1 tsp chili paste with garlic
  • Preheat oven to 400°F. Wash the squash well. Slice off the top end, about 1 1/2 inches from the base of the stem. Scoop out and discard the seeds and membrane from the interior of the squash. Shave off a thin layer from the bottom of each squash if necessary so that it will sit upright. Heat the oil over in a wok or in an Oster® electric skillet until hot but not smoking. Add the garlic and ginger and stir fry for 1 minute. Don't let the garlic brown as it will taste bitter. Add the green onions, bok choy and mushrooms. Continue to stir fry until the bok choy is wilted. Stir in the remaining filling ingredients and continue to cook for one minute. Fill each of the large halves of the squash with filling, and top the squash with the matching lid. Place on a baking sheet and cook for 2 hours, or until very soft. To serve, bring to the table whole and scoop out the filling along with the squash.

Eggs Benedict with Asparagus & Crab

- Serves 2
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.