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.

Sweet Potato Fries

Chef's Corner

Sweet Potato Fries

Corporate chef, Chris Waltman of Forbes Hever & Wallace developed this oven-baked recipe as an alternative to fried sweet potato fries. Using the Amana® Commercial AXP Speed oven, he was able to bake these tasty fries to perfection in the same amount of time as a traditional fryer, and 15-20 times faster than a traditional convection oven.

Add some wiggle room to your New Year’s resolution with these delicious baked—not fried, sweet potato fries. Indulge in the crispy exterior and soft, creamy interior of these fries. Baked from raw in just 3 minutes using the Amana® Commercial AXP Speed oven, this energy-efficient method of cooking eliminates food waste, while ensuring timely service.

Check out the video and recipe below, and get cooking!


Sweet Potato Fries

 

Servings:1

Total Cook Time: 3 minutes

Ingredients

  • 8oz (224g)Sweet potato (cut into ¼” fries)
  • 1oz (30mL) avocado oil
  • 1Tbsp (15mL) tapioca starch
  • Salt

Accessories:

  • Non-stick basket (TB10)
  • Oven paddle (PA10)

Procedures:

  1. Toss the raw, cut fries in the avocado oil
  2. Add oiled fries to clean bowl. Toss with powdered tapioca starch and salt.
    The powdered starch is key for ensuring a crispy—never soggy, texture
  3. Arrange fries in a single layer in nonstick basket (TB10)
  4. Using program settings below, bake in your AXP/MXP oven.
  5. Remove from oven, and transfer fries to clean bowl. Season to taste and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:00 50% 100% 100%
2 1:00 80% 100% 100%
3 1:00 20% 100% 100%

Featured Chef Spotlight

Corporate Chef Chris Waltman

Forbes Hever & Wallace, Inc.

fhw-chris

Forbes Hever & Wallace, Inc. has been representing food service and supply manufacturers since 1986 and is the official distributor of ACP Amana® and Menumaster® Commercial ovens in Texas and Oklahoma.

Learn more about Forbes Hever & Wallace and check-out their top-notch team, including Corporate Chef Chris Waltman at www.your-rep.com

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.

Brie en Croute

Chef's Corner

Brie en Croute

Make any day an occasion with this simple Brie en Croute, baked to perfection in only 90 seconds using an Amana® Commercial AXP or Menumaster® MXP high speed oven.

The infrared radiant element in AXP and MXP speed ovens evenly browns the pastry, resulting in a uniformly golden and flaky crust. The brie and preserves are perfectly heated to a luxuriously gooey consistency, thanks to the convection cooking power of our speed ovens. The whole process is expedited by microwave energy—resulting in a delicious decadent dessert in a fraction of the time required for conventional cooking.

Try it using an Amana® Commercial AXP or Menumaster® MXP high speed oven today.


Brie en Croute

 

Servings:2-4

 

Ingredients

  • 1 – small Brie wheel
  • 2 – 5inch x 5inch (13cm x 13cm) squares of puff pastry
  • 2 Tbsp (30mL) – Raspberry preserves
  • Egg Wash

Accessories:

  • Parchment lined ¼ sheet metal pan
  • Oven paddle (PA10)

Procedures:

  1. While oven is preheating, place brie on one square of puff pastry.
  2. Spread raspberry preserves on top of cheese.
  3. Fold-up bottom pastry square around cheese and brush the pastry with egg wash.
  4. Place 2nd pastry square on top and form around cheese.
  5. Brush top and sides of puff pastry with egg wash.
  6. On parchment lined ¼ sheet pan, and using program settings below, bake in your AXP/MXP oven.
  7. Remove from oven and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:30 40% 0% 100%

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.