 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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Pork Recipes:
Jerk Style Pork Chops and Grilled Pineapple
Meal Preparation Tips
Pork blade chops or steaks are very flavorful and tend not to dry out as quickly as loin chops, making them a better candidate for high-heat grilling; and the grilled pineapple is a refreshing compliment to the fiery Jerk seasoning. This meal can be served with a crunchy coleslaw or with rice and black beans.
Jerk Style Pork Chops
8 – thin cut pork blade chops
3 – tablespoon, Jerk seasoning; Walkerswood is a popular brand
1 – tablespoon olive oil
Combine the Jerk seasoning and oil and rub over the chops, season with salt and pepper. The chops can be seasoned and refrigerated 4-24 hours before cooking.
Cooking Options:
Convection Broil – Preheat the oven to Convection Broil at 500 degrees. Place the chops on a 2-part broil pan and broil for 5 minutes on each side. Let the chops rest in the oven for 2-3 minutes with the heat turned off.
Grill – Heat the grill for 10-12 minutes, once hot, grill the chops for 5-6 minutes on each side giving them a quarter turn to create grill marks.
Grilled Pineapple
8 – slices fresh pineapple
1 – tablespoon vegetable oil
1 – lime, juice only
Cooking Options:
Convection Broil – Preheat the oven to 400 degrees, place the pineapple slices on a rimmed baking sheet and brush with the vegetable oil. Cook for 3-4 minutes on each side and drizzle with the limejuice before serving.
Grill – Cook the pineapple slices for 2-3 minutes on each side until slightly charred.
BBQ Baby Back Ribs w/ Sweet Potato Fries
Meal Preparation Tips
This recipe, adapted for indoor grilling, takes a short-cut for cooking these ribs by gently steaming them for an hour then finishing them on the grill brushed with a rich flavorful BBQ sauce. Corn on the cob roasted in the oven and baked sweet potato fries make a perfect pairing.
BBQ Baby Back Ribs
3 – lbs. pork spareribs
3 – tablespoons Mesquite BBQ seasoning
1 – onion
1 – can pale ale
1 – cup water
2 – cups BBQ sauce
Rub the seasoning into the spareribs and season with kosher salt and pepper.
Place the ribs in a large pan and add the beer, onion and 1 cup of water. Simmer on very low heat for 1 hour. Discard the cooking liquid and place the ribs in a large glass baking dish and paint with your favorite BBQ sauce, refrigerate until ready to grill.
Cooking Options:
Convection Broil – Preheat the oven to Convection Broil at 500 degrees. Place the ribs on a 2-piece broil pan and cook for 8 minutes on each side. Turn the oven off and let the ribs rest for a few minutes before removing. Brush the ribs with some additional warm BBQ sauce before serving.
Grill – Heat the grill on high for 10-12 minutes. Grill the ribs for 8-10 minutes on each side over medium-high heat and brush with some additional warm BBQ sauce.
Sweet Potato Fries
2 – large yams, peeled and cut into 1” spears
4 – tablespoons vegetable oil
½ - teaspoon garlic powder
½ - teaspoon mild smoked Spanish paprika
1 – teaspoon kosher salt
Preheat the oven to Convection Roast at 350 degrees. Toss the fries with the garlic powder, paprika, salt and 1 tablespoon of the oil. Pour the remainder of the oil onto a large rimmed baking sheet and place in the oven to heat for 3-4 minutes. Carefully remove the tray and add the fries, turning them to coat with the hot oil. Return the tray to the oven and cook for 15-20 minutes or until the fries are crispy.
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