 Summer Convection Meals
Convection Broiling and  Grilling
Appetizers
Dishwasher 101
Convection Steam Oven Meals
Cuisine La Cornue
Cucina Bertazzoni
Cooking with the CornuFé
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Beef Recipes:
Grilled Buffalo Burgers w/Blue Cheese and Caramelized Onions
Meal Preparation Tips
Lean meats such as buffalo really lend themselves to the addition of ingredients that add flavor and richness. These burgers can be prepared in advance and refrigerated until ready to cook, and since they cook very quickly plan the cooking of your other menu items carefully so they are not overdone.
2 – lbs. buffalo meat
2 – tablespoons tomato paste
6 – oz. creamy blue cheese, such as Maytag, cut into 6 pieces
Dash of Worcestershire sauce
Combine the tomato paste and Worcestershire sauce and season with kosher salt and pepper. Scoop up a handful of the meat and press a piece of the blue cheese into the center and form the patty around the cheese. Burgers can be refrigerated until ready to cook.
Cooking Options:
Convection Broil – Preheat the oven to Convection Broil at 500 degrees. Place the burgers on a broil pan and cook for 4 minutes on each side.
Grill – Heat the grill for 12-15 minutes and brush with a little oil. Cook the burgers for 4 minutes on each side.
E-Griddle or Teppan Yaki Grill – Brush the burgers with a little oil and cook on high temperature for 4 minutes on each side.
Caramelized Onions
2 – large sweet onions, cut into thin slices
3 – tablespoons olive oil
1 – tablespoons fresh rosemary, finely chopped
1 – tablespoon Balsamic vinegar
1 – teaspoon sugar
Heat a large cast iron skillet over medium heat, add the onions and rosemary and sauté for a few minutes. Reduce the heat to the lowest setting and cook for 15 minutes, stirring often to prevent sticking. Stir in the Balsamic vinegar and sugar and cook for another 10 minutes.
The onions can also be cooked directly on the Teppan Yaki Grill or the E-Griddle on a very low setting.
Grilled Skirt Steak w/Green Bean and Corn Salad
Meal Preparation Tips
Skirt steak cooks very quickly so make sure all your prep is done before you begin cooking. Begin by marinating the steaks, then cook the vegetables so you can combine them with the cherry tomatoes and dressing, then finally cook the steaks.
Grilled Skirt Steak
1 ½ - lbs. skirt steak
1 – tablespoon tamari or soy sauce
1 – tablespoon sesame chili oil
½ - cup peach preserves
Season the steak with kosher salt and pepper and place in a glass container. Combine the tamari, sesame oil and peach preserves and spread over the skirt steak. The steak can be marinated up to 24 hours before cooking.
Cooking Options:
Convection Broil – Position the oven rack one level down from the top and
preheat the broiler to Convection Broil at 500 degrees. Place the steak on a 2-piece broil pan and broil for 5 minutes on the first side. Turn and broil for an additional 3 minutes on the other side. Turn the oven off and let the meat rest for a few minutes before removing.
Grill – Preheat the grill for 10-12 minutes and brush with a little vegetable oil.
Cook the steaks for a few minutes and give a quarter turn when the meat releases to create grill marks. Turn and repeat, total cooking time per side should be 5 – 6 minutes.
Green Bean and Corn Salad
½ - lb. trimmed thin green beans, cut in half
1 – shallot, thinly sliced
1 – cup corn kernels
1 – cup cherry tomatoes, halved
4 – leaves fresh basil, thinly sliced
½ - cup olive oil
¼ - cup rice vinegar
1 – tablespoon Dijon mustard
Cooking Options:
Convection Broil - Preheat the oven to Convection Broil at 450 degrees. Toss the green beans with the shallot and corn kernels in a little olive oil. Spread onto a rimmed baking sheet and place in the oven. Broil the vegetables for 6-8 minutes or until they begin to slightly caramelize. Scrape into a mixing bowl and toss with the cherry tomatoes, basil and vinaigrette.
Grill – Heat the grill on high for 10-12 minutes, toss the green beans with the shallot and corn kernels and a little olive oil and place in cast iron skillet. Cook on the grill for 10-12 minutes until they begin to caramelize. Toss with the cherry tomatoes, basil and vinaigrette.
The vegetables can also be cooked directly on a high heat setting on the Teppan Yaki or E-Grill.
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