Turkey and Cranberry Panini

Chef's Corner

Turkey and Cranberry Panini

It’s that time of year again—turkey time! ACP is getting into the holiday spirit with this tasty turkey and cranberry panini. Chef Tony whipped up a cranberry port sauce from scratch in less than 5 minutes, to add a festive touch to this turkey panini. By using the Amana HDC212 to cook the sauce, Tony was able to save 20 minutes without sacrificing quality, in comparison to traditional stovetop preparation.

With the cranberry sauce done, assembling the panini was a snap. After just 35 seconds in the Amana AXP speed oven, the panini was heated and toasted with striking grill marks. The secret to success? The PRS10 panini press accessory for Amana AXP and Menumaster MXP high-speed ovens. The adjustable and removable panini press works in conjunction with the oven’s 4 cooking technologies, to quickly and consistently deliver perfectly pressed sandwiches. Check out this simple recipe and try it out for yourself this holiday season!


Ingredients

Port-Cranberry Sauce
  • 1/2 cup (120mL) Ruby Port
  • 1/8 tsp (0.5mL) orange zest
  • 1/2 cup (120mL) fresh orange juice
  • 8 oz. (240g) fresh cranberries
  • 3/4 cup (144g) sugar
Turkey and Cranberry Panini
  • 1 ciabatta roll
  • port cranberry sauce
  • 3oz. (85g) sliced turkey
  • 2 slices provolone cheese
  • 1 handful of baby arugula leaves

Port-Cranberry Sauce

Total Cook Time: 3:50

Yield:2 cups (473ml)

Accessories:

  • 4″ (10cm) deep, 1/2-sized pan

Procedures:

  1. In a 1/2-sized pan combine the port with the orange zest and orange juice. Bring to boil heating in the HDC212, MDC212, or DEC21E2 for 1:15 at 100% power.
  2. Remove from oven. Add cranberries and sugar. Return to oven and heat for another 1:15 at 100% power.
  3. Remove from oven and stir. Return to oven and heat for another 45 seconds at 100% power.
  4. Remove from oven and stir. Return to oven and heat for a final 35 seconds at 100% power.
  5. Transfer to a bowl. Serve warm, refrigerated, or on Turkey and Cranberry Panini.
    Note: Allow to rest to reach thicker consistency.

Turkey and Cranberry Panini

Total Cook Time: 0:35

Serving Size:1 sandwich

Accessories:

  • PRS10 Panini Press

Procedures:

  1. With panini press (PRS10) accessory installed and its top grill plate set on the middle level, preheat AXP or MXP oven to 520°F (270°C).
  2. Slice ciabatta bread horizontally and lay both sides cut side up.
  3. Assemble the sandwich filling in the following order:
    1. Spread the bottom side of bread with your freshly made port cranberry sauce
    2. Top with turkey slices
    3. Layer slices of provolone cheese on top of turkey
    4. Top with fresh arugula
    5. Cap sandwich with top part of bread

  4. With the PRS10 set on the middle level place sandwich in the AXP/MXP oven.
  5. Toast in oven with the following settings:
    Oven Temperature: 520°F (270°C)
    Stage Time MW% Fan% IR%
    1 0:35 100% 0% 100%

  6. When done, remove from oven cut in half and enjoy.

Bouillabaisse

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Bouillabaisse

Who says you have to spend all day in front of a hot stove in order to enjoy the flavors and comforts of bouillabaisse? Combining the comforting flavors and delights of bouillabaisse, with the speed and flexibility of Amana® and Menumaster® Commercial ovens—Chef Tony adapted this classic Provençal fish stew for quick cooking in each of his 3 favorite ACP ovens: AMSO35/MSO35 Steamers; ACE19V/JET19V Convection Express, and AXP22T/MXP22T High Speed Combination Ovens. Check out the recipe below, and try it out in your favorite ACP oven.


Bouillabaisse

Servings:1

Ingredients

    • 2 tsp (10mL) extra virgin olive oil
    • 1 garlic clove (minced)
    • 2 tsp (10mL) onion (finely chopped)
    • 2 tsp (10mL) celery (finely chopped)
    • 2 tsp (10mL) fennel (finely chopped)
    • 2 tsp (10mL) mini sweet peppers (finely chopped)
    • 1 tsp (5mL) tomato paste
    • 3 oz. (90g) crushed tomatoes
    • 3 oz. (90mL) Chardonnay
    • 3 oz. (90mL) clam juice
    • 3 oz. (90mL) seafood broth
    • 3 ea. little necks
    • 3 ea. Mussels
    • 2 oz. (60g) cod (sliced)
    • 4 ea. 26/30 shrimp (peeled)
    • 1 bay leaf
    • 1/8 tsp (0.5mL) red pepper flakes
    • 1/8 tsp (0.5mL) lemon zest
    • 1/8 tsp (0.5mL) oregano
    • Kosher salt
    • Ground black pepper

AMSO35/MSO35 Preparation


The AMSO/MSO Steamer ovens are ideal for cooking any seafood. This bouillabaisse is no exception. Mussels, little necks, cod, and shrimp are cooked to the perfect tender texture.

Total Cook Time: 4:50

 

Accessories:

  • 2″ (5cm) deep, amber 1/2-sized pan with lid

Procedures:

  1. Add oil, onion, garlic, fennel, celery and sweet peppers to a 2″ (5cm) amber ½ pan, cover with a lid and place in the AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  2. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  3. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:
    Stage Time MW%
    1 1:00 100%
    2 0:30 60%

  4. Remove pan from oven and add little necks to liquid. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 1:30 60%

  5. Remove pan from AMSO35/MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:
    Stage Time MW%
    1 1:10 60%

  6. Remove pan from AMSO35/MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.

AXP22T/MXP22T and ACE19V/JET19V Preparation


Xpress™ Speed Ovens aren’t just for pizza and sandwiches anymore. Our ACE/JET and AXP/MXP speed ovens offer space saving, flexible cooking solutions, with endless culinary possibilities. This delicious bouillabaisse is yet another example of the versatility of these powerhouse speed ovens.

Total Cook Time:

  • AXP/MXP: 8 minutes
  • ACE19V/JET19V: 9 minutes, 40 seconds

Accessories:

  • 8″ (20cm) sauté pan
  • Pizza stone (ST10X for AXP/MXP, ST10C for ACE/JET )

Procedures:

  1. Pour oil in an 8” (20cm) sauté pan and place in oven for about 30 seconds.
  2. Remove pan from oven and add: onion, garlic, fennel, celery and sweet peppers.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  3. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  4. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf.Place sauté pan back in oven to simmer and reduce with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 3:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  5. Remove pan from oven and add little necks to liquid.Place pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  6. Remove sauté pan from oven and add mussels, cod and shrimp to liquid.
    Place pan back in oven with the following settings:

    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 2:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  7. Remove sauté pan from oven. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with focaccia or you favorite bread.

Lebanese Olive Pizza

Chef's Corner

Lebanese Olive Pizza

According to National Restaurant Association’s What’s Hot: Top 10 food trends for 2017, ethic cuisines are trending, with “consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home.” Millennials especially are influencing this trend with their adventurous appetites and desire to explore global flavors.

This millennial approved Lebanese Olive Pizza is a quick Middle Eastern recipe, which can be simplified by using a premade Lebanese bread or naan as the crust. Try it using an Amana® Commercial AXP or Menumaster® MXP high speed combination oven today.


Lebanese Olive Pizza

 

Servings:1-2

 

Ingredients

  • 1 – Lebanese Bread (can substitute Naan or Pita Bread)
  • 5 oz – tomato paste
  • 5 oz – fresh Mozzarella Cheese (shredded)
  • 4 oz – Kalamata Olives (chopped or sliced)
  • ¼ tsp – dried oregano
  • ¼ tsp – crushed basil
  • ¼ tsp – ground black pepper

Accessories:

  • Pizza stone (ST10X)
  • Oven paddle (PA10)

Procedures:

  1. Preheat the pizza stone in oven, allowing 30 minutes to pre-heat thoroughly
  2. Spread tomato paste over top of bread. If using a smaller bread such as Naan, use 2 pieces of bread
  3. Sprinkle with Mozzarella Cheese and top with olives.
  4. Sprinkle the oregano, basil, and pepper evenly over the pizza.
  5. Place on pizza stone in AXP/MXP and heat using the program settings below.
  6. Remove from oven, slice, and enjoy

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 0:50 70% 10% 100%


Works Cited:

“What’s Hot: Top 10 Food Trends for 2017.” National Restaurant Association, 08 Dec. 2016. Web. 17 July 2017.


Roasted Turkey, Avocado, and Bacon on Ciabatta

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Roasted Turkey, Avocado, and Bacon on Ciabatta

Yield: 4 sandwiches

Ingredients:

  • 1 lb. roasted turkey breast, sliced
  • 4 ciabatta rolls
  • 1/2 cup plain hummus
  • 12 slices of bacon
  • 4 slices of swiss cheese
  • 1 avocado, halved, pitted, peeled and thinly sliced

Instructions:

  1. Preheat oven to 520°F.
  2. In a large, heavy skillet over moderate heat, cook 6 slices of bacon, turning occasionally, until crisp. Then transfer with tongs to a paper towel lined plate to drain. Repeat with remaining 6 slices and set aside.
  3. Slice each ciabatta in half and place on large baking sheet.
  4. Spread hummus evenly on top and bottom ciabatta halves.
  5. Place 3-4 slices of turkey on each ciabatta bottom.
  6. Lay 3 slices of bacon on the top ciabatta halves.
  7. Place avocado slices on top of the bacon.
  8. Place a slice of swiss cheese over the avocado slices on each sandwich half.
  9. Assemble the sandwiches and heat in the panini press equipped AXP at the following settings:

Time: 0:40    MW %: 50    Fan %: 60    IR %: 100

Bang-Bang Chicken Sliders

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Bang-Bang Chicken Sliders

When it comes to the appetites of today’s consumers, less is more. NRA’s 2015 What’s Hot survey reports that 63% of respondents claimed small/half portions to be a hot trend.

While sliders, for example, have long been the result of a spontaneous quick-service craving, they now appear in many variations on full-service restaurant menus and supermarkets. The versatility of the slider allows an application to provide pre-made sandwiches on-the-go or fresh, on-demand.

Today’s mini-sliders go beyond the traditional “bun, burger, cheese, bun” compilation, though. Chefs from various genres have incorporated high end cuts of meat, fresh vegetables, unique cheeses and condiments that pack a punch.

Looking for a modern slider entrée that will catch the attention of hungry basketball connoisseurs during 2016 March Madness? ACP Corporate Chef Sandy Gibilisco’s Bang-Bang Chicken Sliders will do the trick!

Bang-Bang Chicken Sliders
Yield: Approximately 2 ½ dozen sliders

Ingredients:
2 pounds large white meat chicken nuggets, frozen
½ head thinly sliced iceburg lettuce
3 dozen Hawaiian rolls, or small slider rolls

Bang-Bang Sauce:
1 stick melted butter
6 Tbsp. hot sauce
3 Tbsp. dry ranch seasoning
2 Tbsp. sriracha hot chili sauce
¾ cup mayonnaise

IMG_0024

Procedures:
1.  Pre-heat AXP22 to 520⁰F (270⁰C)
2.  Spray ¼ size sheet pan with non-stick spray
3.  Whisk together all ingredients for bang-bang sauce
4.  Place frozen chicken nuggets on pan and place in pre-heated oven
5.  Heat at the following settings:

1:45     60% MW     70% Air     100% IR

6.  With tongs, remove from pan and toss with bang-bang sauce in a bowl
7.  Place sauced chicken nugget on slider bun and top with shredded lettuce
8.  Serve with a small wedge of bleu cheese or celerys ticks, if desired

Note: for variation, toss cooked, breaded shrimp in bang-bang sauce for Spicy Shrimp Sliders

Bang Bang Chicken Sliders

Millennials and Appetizers

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Millennials and Appetizers

“Millennials are the snack-food generation,” according to Foodservice Equipment & Supplies (Levin). In a recent articleFE&S magazine and menu designer Wendy Dimitri shared some insight on the influence and demands of millennials.

While young consumers continue to be drawn to traditionally portioned entrées, studies have shown that the group is largely known for ordering various small portion entrees at once, such as appetizers or side dishes, and classifying that as a meal.

ACP Chef Sandy Gibilisco’s avocado & tomato melt can serve as a light prelude to an entrée, OR a savory standalone dish. Its fresh ingredients attract the millennials’ interests in food origins while acknowledging their desire for ingredient customization as well.

Click here to read about another delicious and versatile appetizer cooked in the AXP!

melt

AVOCADO & TOMATO MELT

Ingredients:

●  2 english muffins
●  1 fresh, ripe tomato
●  1 fresh, ripe avocado
●  4 slices mozzarella cheese
●  optional: spicy sriracha mayonnaise

Procedures:

melt2

1.  Peel avocado and slice in half. Slice each half into 5-7 sections.
2.  Split english muffin in half. If desired, spread a small amount of sriracha mayonnaise on each half.
3.  Slice tomato into 4 slices.
4.  Place avocado slices evenly across each muffin half.
5.  Place 2 tomato slices over avocado on each muffin.
6.  Top with 2 slices mozzarella cheese.
7. Place on ¼ sheet pan and heat in the AXP22 at the following settings:

Oven temperature: 520⁰F
Time: 0:45
MW: 60%
Air: 70%
IR: 100%

 

Works Cited:
Levin, Amelia. “Designing Menus for Millennials.” Foodservice Equipment & Supplies. 27 August 2014. 27 January 2016.

AVOCADO & TOMATO MELT

Stage Cooking

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Stage Cooking

One of the many beneficial features of ACP ovens is the ability to control. While some microwaves restrict flexibility and heat at one single stage, most ACP high speed microwave ovens utilize pre-programmed stage cooking to allow the user to control how much microwave energy permeates within a food item throughout a cook cycle.

Pre-programmed stage coking can allow an operator to defrost, bake and brown to a desired temperature with just one keypad press. Below is an example of how the MXP utilizes stage cooking to cook a frozen pizza to perfection in just 2:50.

Example:
DiGiorno Pizzeria – frozen
MXP22 at 520°F
Cook pizza directly on rack with a pre-heated pizza stone or GR10 to produce grill marks on the bottom of the pizza

Stage 1: 2 minutes – 40% MW – 0% Fan – 100% IR
•  Starts the thawing process and begins browning the bottom of the pizza without additional browning on top

Stage 2
: 20 seconds – 60% MW – 20% Fan – 100% IR
•  Utilizing a higher level of microwave energy for a short amount of time continues the thawing process while beginning to cook the pizza internally. Introducing the fan in this stage allows the cheese to begin melting, while IR continues browning the bottom.

Stage 3: 10 seconds – 70% MW – 0% Fan – 100% IR
•  Slightly increasing the microwave energy level for a short amount of time helps the pizza to continue cooking internally without drying the edges of the crust. Reducing the fan to 0% helps the pizza cook evenly.

Stage 4: 20 seconds – 0% MW – 10% Fan – 100% IR
•  Allowing the pizza to sit in the oven for a short time at 0% microwave helps the pizza to continue cooking without any additional microwave energy incorporated. The fan at this stage finalizes any caramelization of cheese/toppings.

 

Root Vegetables

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Root Vegetables

_MG_1773

According to The Nation’s Restaurant News, chefs are anticipating the increased use of seasonal vegetables this fall. Root vegetables, specifically, are the most attractive in terms of preparation because of their versatility.

Whether they’re fried, roasted or raw, root vegetables are some of the most nutrient-dense out of any other type of vegetable in the world. Due to growth and development occurring underground, root vegetables absorb a great amount of nutrients from the soil. Even though each root maintains its own unique health benefits, most are high in antioxidants, vitamins and iron, along with other components that help regulate blood sugar and digestion.

The MXP roasts and chars a variety of root vegetables in just two minutes without sacrificing color OR nutrients. ACP Corporate Chef Sandy Gibilisco prepared the following recipe for roasted root vegetables:

Roasted Root Vegetables

Ingredients:
Sweet onions – cut ¼” (0.6 cm) thick
Carrots – cut into ½” (1.3 cm) medallions
Turnips – cut into 2″ (5 cm) long pieces
Beets – cut into 2″ (5 cm) cubes
Olive oil – 2 Tbsp. (30 mL)

Directions:
1.  Preheat MXP to 520°F (270°C). 
2.  Combine and slice 1 lb. (0.5 kg) of seasonal fresh vegetables as available.
3.  Place on square pan (SQ10).
4.  Drizzle enough olive oil to lightly coat vegetables.
5.  Place in preheated oven and heat at the following settings:

Stage          Time          MW %          Fan %          IR %
1                1:00           100                 0                100
2                1:00            70                 50               100

Roasted Butternut Squash Soup

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Roasted Butternut Squash Soup

File:Cucurbita moschata Butternut 2012 G2.jpg

The arrival of a new season often brings an abundance of distinct colors, aromas and scenery – each exclusively unique to the time of year. As the start of winter draws closer and pumpkins remain on neighborhood porches, the pronounced flavors of autumn are also eagerly anticipated each year by coffee and produce lovers alike.

It’s pretty clear that pumpkin is the most common ingredient associated with mainstream fall flavors. From lattes to ravioli and everything in between, the pumpkin’s versatility makes it hard not to enjoy. But let’s not forget everything else this delightful season has to offer! Apples also deserve their time in the spotlight, and not to mention the optimum seasonal availability of many other vegetables and fruits, including squash.

Butternut squash in particular is actually equal in versatility, meaning most dishes prepared with it instead of pumpkin can taste just as soothing and delicious while also being rich in vitamins and minerals. As a response to consumers’ growing demands for a variety of fresh, healthy ingredients on the menu, restaurateurs are actually seeking alternative seasonal ingredients besides the evidently mainstream pumpkin, according to The Nation’s Restaurant News.

The RC22 and MXP22 can assist in the production of a fresh and savory roasted butternut squash soup, formulated by ACP Corporate Chef Sandy Gibilisco. Its hearty flavor and vibrant autumn flair is sure to satisfy any mid-October craving.

butternut squash soup
Photo by Jessica Payne

ROASTED BUTTERNUT SQUASH SOUP

Yield:  6 servings

“When you can’t defeat the pumpkin, it’s OK to make a delicious butternut squash soup for enjoying fall flavors!”

—–Sandy

Ingredients:

  • 1 Roasted Butternut squash (see recipe for MXP)
  • 2 Chopped, roasted onions (use recipe for roasted vegetables in MXP)
  • 1 (15 oz) can of cannellini beans, drained and rinsed
  • 5 cups (1183 mL) good quality chicken broth
  • 4 fresh sage leaves
  • ½ tsp. (2.46) kosher salt
  • 1/4 tsp. dried, crushed thyme
  • ½ tsp. (2.46 g) fresh ground pepper
  • 3 Tbsp. (45 g) unsalted butter
  • ½ cup (118 mL) half and half or whipping cream
  • Fresh sage leaves, for garnish

Roasted Butternut Squash:

1.  Cut squash in 1″ (2.5 cm) cubes. Toss in 1/3 cup (80 mL) olive oil, 1 tsp. (2 g)                    pepper, 1.5 tsp. (9 g) salt, 1/2 tsp. (2.46 g) thyme and 1/2 tsp. (2.46 g) ground sage.                Insert in MXP22 and cook at the following settings:

STAGE 1:

Time: 3:30     MW %: 100     FAN %: 0     IR %: 100

STAGE 2:

Time: 1:00     MW %: 50     FAN %: 30     IR %: 100

Roasted Vegetables – Onions
    1.  Season diced onions with salt, pepper and 2 Tbsp. (30 g) olive oil. Place in MXP22            and cook at the following settings:
STAGE 1:
Time: 2:30     MW %: 100     FAN %: 0     IR%: 100
STAGE 2:
Time: 2:00     MW %: 50     FAN %: 30     IR%: 100

 Procedures for Soup:

  1. Mix together roasted squash, onions, drained beans.  Take out 1 cup of mixture for garnish and set aside.
  2. Place the remaining mixture of roasted squash, roasted onions, drained beans, chicken broth, sage leaves, thyme, salt and pepper in blender and blend until smooth. Add the half and half or cream.
  3. Pour the soup into 6” deep high heat plastic container and cover with lid.

Place in RC22 and heat at the following settings:

STAGE 1:

Time: 5 minutes     MW %: 100

STAGE 2:

Time: 1 minute      MW %: 50

4.  Remove from microwave and check for correct 165°F (74°C) temperature.  Stir                   well.

5.  Place in serving bowls and garnish with approximately ¼ cup (32 g) of reserved                 bean, roasted squash and onion mixture, along with a few sage leaves.

  • For additional presentation, drop fresh sage into hot oil and fry until crispy. Garnish bowl with fried sage leaves.
roasted-butternut-squash-soup

Southern Cuisine – Seafood Boil

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Southern Cuisine – Seafood Boil

20140827_110847_Richtone(HDR)

The flavors of the southern United States have been anticipated and expected for both locals and visitors for centuries. But it’s not all about homemade fried chicken, sweet iced tea and biscuits. While these traditional items are still considered a delicacy in many households and operations below the Mason-Dixon, there are several other dishes that certainly deserve recognition as well.

Frogmore stew is a fresh and simple seafood boil that is rich in both flavor and history. The name varies based on location, but in its original hometown of Beaufort, South Carolina it is often referred to as Beaufort stew or Beaufort boil. Regardless of what you call it, the perfect lowcountry combination of shrimp, sausage, corn and potatoes is sure to leave anyone satisfied.

While there are several stories of how this savory and sweet dish came to be, one says that a shrimper in Frogmore was running low on groceries and couldn’t decide what to make for dinner. So, he combined what fresh ingredients he had available at the time, and being a fisherman, shrimp was never in short supply.Thus the Frogmore stew was born.

The Menumaster® Steamer Oven steams vegetables and seafood to perfection without sacrificing time or money. A recent study from the Journal of the Science of Food and Agriculture proved that microwave steaming is the most efficient when it comes to preserving nutrients because of lower cook times and minimal use of water. Since the MSO confines the steam within a 4″ deep, full size pan, clean up is quick and any troublesome water waste hookups are not required. ACP, Inc. Corporate Chef Sandy Gibilisco and ACP, Inc. Food Application Scientist Patty Reyes formulated a fresh and flavorful recipe for a southern shrimp boil that is easily attainable using the MSO.

 Southern Shrimp Boil

 Ingredients:

  • 3 bottles of water, 16.9 oz. (479 g) each
  • 2 Tbsp. Old Bay Seasoning
  • 1 Tbsp. kosher salt
  • 2 tsp. ground pepper
  • 8 fresh garlic cloves, smashed
  • 1 large red onion, cut into 2″ (5 cm) chunks
  • 8 fresh thyme sprigs
  • 1 lb. (454 g) baby red potatoes, if larger cut into fourths
  • 3 ears of fresh corn, cut into 2″ (5 cm) pieces
  • 1 lb. (454 g) large shrimp, 21-26 count, peeled with tails on and deveined
  • 3 Tbsp. unsalted butter
  • Hot sauce – if desired, for serving
  • Fresh lemon wedges, for garnish

Procedures:

  1. Pour water into full size, 4″ deep cambro pan
  2. Add Old Bay seasoning, salt, pepper, garlic, onions and corn. Before placing corn in the mixture, sprinkle potatoes with additional salt then add them to the other vegetables.
  3. Stir until ingredients and spices are well mixed.
  4. Place lid lid on and heat on bottom shelf of MSO for 9 minutes at 100% MW.
  5. Remove from oven and carefully remove the lid away from you to prevent contact with steam.
  6. Add butter and stir lightly.
  7. Place clean, deveined shrimp in a bowl. Add 1 tsp. Old Bay seasoning and ½ tsp. salt. Stir until shrimp is evenly coated.
  8. Place seasoned shrimp in hot water and vegetable mixture. Be sure to submerge all the shrimp in the hot water.
  9. Cover cambro pan and place in the MSO oven on the bottom shelf for 1 minute at 100% MW.
  10. Check the internal temperature of the shrimp to ensure it is at least 150°F (66°C) before serving.
  11. Presentation: fresh thyme and lemon wedges, sprinkle with Old Bay seasoning.
Southern Shrimp Boil