 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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Menu 1:
Meal Preparation Tips
Be sure to season the spareribs the night before, not only will the meat be more flavorful but it will cut down the cooking time to approximately 35 minutes. The potatoes can be washed in advance but should only be cut when ready to use. Once you have the meat and potatoes cooking, turn your attention to preparing the rice pudding and it will be ready to serve by the time you have finished eating. If you prefer your rice pudding chilled, then plan to cook it the day before.
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Country Style Pork Spareribs
6 – boneless country-style spareribs
1 – tablespoon Chouloula or Mesquite BBQ seasoning
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Rub the seasoning into the meat and season with kosher salt and pepper. Refrigerate up to 24 hours in a Ziploc bag or glass container. When ready to cook, place the ribs on a rimmed baking sheet and heat the oven to Convection Roast at 350 degrees. Cook in the upper part of the oven for 35 minutes.
Roast Potatoes with Southwestern Vegetable Medley
8 – medium red potatoes, scrubbed clean and cut into quarters
2 – tablespoons olive oil
1 – teaspoon mild smoked paprika
½ - teaspoon garlic powder
1 – package frozen Southwestern vegetable medley, with black beans, corn, onions and peppers
Toss the potatoes with the olive oil, paprika and garlic powder, season with kosher salt and pepper and spread onto a large rimmed baking sheet. Cook for 20 minutes on Convection Roast at 350 degrees in the lower part of the oven. Stir in the vegetable medley and cook for another 10-15 minutes until the potatoes are crispy on the outside and soft in the center.
Apricot Rice Pudding
4 – cups whole milk or half and half
¾ - cup Arborio rice
1 ½ - tablespoons raw sugar
1 – teaspoon vanilla extract
4 – fresh apricots, cut into wedges
Combine the milk with 1 cup of water in a medium saucepan and bring to a gentle boil over medium-high heat. Stir in the rice, sugar and vanilla extract and transfer to an ovenproof casserole with a tight-fitting lid. If you do not have a lid, cover the casserole with foil. Bake in the center of the oven for 2 minutes then carefully remove the lid, stir and continue cooking for another 5-10 minutes until the rice is tender and the sauce is creamy. Stir in the sliced apricots and serve chilled or warm.
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