Directions

• 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.

Directions

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.

Directions

• Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
• Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.

Savory Brie

• Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
• Spread on top of 1 Brie.

Sweet Brie

• Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
• Spread mixture on top of the other prepared Brie.

Instructions

• Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
• Accompany with a variety of crackers, bread and fruit.

Directions

Salmon

• 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.

Directions

• 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.

Directions

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.

Eggplant:

• 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.

Potatoes:

• 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.

Directions

• Preheat Oster® Deep Fryer.
• Mix together first 4 ingredients. Add enough bread crumbs to make the mixture bind together.
• Lay out empanada wrapper and brush with water.
• Place 1 tablespoon of seafood mixture in center of wrapper. Fold wrapper over to make half-circle shape. Brush outside all over with water. With a fork, press edges of wrapper together. Continue until all wrappers are filled.
• Place empanadas in preheated Oster® Deep Fryer and cook until golden.
• Serve with mashed avocado and drizzle with cilantro oil.

*Cilantro oil

• Put into Oster® food processor 1/2 cup vegetable oil and 1/4 cup cilantro
• Whirl in food processor for a few seconds
• Pour mixture through strainer

Directions

• Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
• Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
• In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.

To Serve:

• Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.

Directions

• Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.

Directions

Squid:

• Mix together flour, paprika, salt, pepper and thyme.
• Heat 3 to 4 inches of oil to 350° in an Oster® deep fryer.
• Shake off any excess liquid that may have collected around squid. Dredge squid in flour mixture.
• Fry quickly in batches until golden (1 or 2 minutes). Do not overcrowd or overcook. Drain on paper towels. Salt lightly if desired.

Red Pepper-Almond Aioli:

• Puree all ingredients except oil and almonds in an Oster® food processor.
• While motor is running, gradually add oil.
• Add almonds last, pulsing briefly to retain some texture.

Horseradish Gremolata:

• Combine all ingredients.

To Serve:

• Serve squid hot with red pepper-almond aioli and lemon wedges.
• Sprinkle horseradish gremolata lightly over and around squid.

Directions

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.

Directions

• Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Directions

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.

Directions

• In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
• Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
• On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.

Directions

• In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
• Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.

Directions

• 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.