Perfect Roast Chicken; Indoor Clambake; Green Chile Tamales - Cuisinart CSO-300NC Instruction And Recipe Booklet

2. Sprinkle salmon fillet with pinch of salt and gently put the butter onto
the top of the fish, covering as much of the flesh as possible.
3. Chill the prepared salmon in refrigerator for at least 30 minutes.
4. When ready to cook put the salmon on top of the broiling/streaming
rack fit into the baking pan. Put in the oven with the rack in the lower
broil position. Set to Broil Steam at 500°F (260°C) for 10–15 minutes*
and then Broil at 500°F (260°C) for 5–10 minutes browning to finish.
5. Once brown, remove salmon let rest for a minute before serving.
*Salmon fillets vary in size so it may be necessary to adjust the
cooking time, depending on thickness.
Nutritional information per serving:
Calories 237 (60% from fat) • carb. 0g • pro. 23g • fat 15g • sat. fat 6g
• chol. 85mg • sod. 99mg • calc. 15mg • fiber 0g

Perfect Roast Chicken

The Combo Steam + Convection Oven creates the foolproof chicken –
crispy and moist, no oil necessary!
Active Time: 10 minutes Total Time: Overnight plus 70 minutes
Makes 4 servings
1 whole chicken [4 pounds (1.8 kg)]
½ teaspoon (2 ml) freshly ground black pepper
3 garlic cloves, crushed
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh oregano
1½ teaspoons (7 ml) kosher salt
1 medium lemon, halved
1. Season the chicken with the pepper and toss with the garlic and
fresh herbs. Marinate in the refrigerator overnight.
2. Remove chicken from the refrigerator. Sprinkle liberally with salt
and squeeze lemon juice over the chicken and stuff the lemon into
its cavity with the fresh herbs. Tie the legs of the chicken together
with butcher's twine, if desired (this helps the chicken to cook more
evenly).
3. Put the chicken on the baking pan and put in the oven with the rack
in the lower rack position. Set to Bake Steam at 450°F (230°C) for 50
minutes, or until chicken is cooked and skin is golden brown. Internal
temperature of the breast/light meat should be 165°F (73.8°C) and
thigh/dark meat should be 170°F (76.6°C).
4. Allow to rest for 10 minutes before carving or serving.
Nutritional information per serving:
Calories 385 (23% from fat) • carb. 2g • pro. 69g
• fat 9g • sat. fat 2g • chol. 221mg • sod. 841mg • calc. 41mg • fiber 0g

Indoor Clambake

Take the beach party inside with this easy but impressive countertop
recipe.
Active Time: 40 minutes Total Time: 1 hour 20 minutes
Makes 4 servings
1 tablespoon (15 ml) olive oil
2 shallots, peeled and sliced
4 garlic cloves, peeled and crushed
4 sprigs thyme
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
½ small fennel bulb, sliced
6 small red potatoes
2 ears corn, husked and cut into 2-inch (5.0 cm) pieces
¾ pound (375 g) littleneck clams (about 6), scrubbed
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½ pound (250 g) mussels (about 8), scrubbed and de-bearded
2 lobster tails
¼ cup (60 ml) white wine or beer
½ tablespoon (7 ml) finely chopped tarragon
½ tablespoon (7 ml) finely chopped parsley
1. In a large bowl, toss together the oil, shallots, garlic, thyme, salt,
pepper, fennel, potatoes, and corn. Evenly arrange the ingredients
on the baking pan. Put the pan in the oven with the rack in the lower
rack position. Set
to Super Steam for 20 minutes.
2. Carefully remove the pan from the oven and arrange the clams and
mussels around the outside of the pan and the lobster tails in the
center. Carefully pour the wine onto the pan and return to the oven.
Continue cooking on Super Steam with time set for 15 minutes.
3. Baking pan will be full of cooking liquid. Remove it carefully from
the oven. Garnish with the chopped herbs. Serve alongside crusty
bread.
Nutritional information per serving:
Calories 587 (13% from fat) • carb. 74g • pro. 50g • fat 8g • sat. fat 1g
• chol. 156mg • sod. 1625mg • calc. 191mg • fiber 8g

Green Chile Tamales

This recipe does require a few steps but the final results are well worth
the effort. Depending on the size of the corn husks, you may be able
to fill the tamales with more or less than recommended; it will become
easier
to gauge as you fill them.
Active Time: 2 hours Total Time: 5 hours
Makes about 24 tamales
Green Chile Filling:
1½ pounds (750 g) poblano peppers (about 8), stems trimmed
2 tablespoons (30 ml) vegetable oil
1 medium onion, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
4 garlic cloves, peeled and finely chopped
2 tablespoons (30 ml) plus 1 teaspoon (5 ml) unbleached,
all-purpose flour
2 cups (500 ml) water or low-sodium chicken broth
2 pounds (1 kg) whole chicken legs (about 4 legs), roasted,
meat removed, shredded*
2 cans [4.5 ounces (130 g) each] diced green chiles
½ teaspoon (2 ml) kosher salt
24 corn husks
Masa Dough:
5 cups (1.25 L) masa harina
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) baking powder
2½ teaspoons (13 ml) kosher salt
3¾ cups (852 ml) water
1¼ cups (300 ml) vegetable oil
1. Arrange the poblano peppers in a single layer on the baking pan.
Put the pan in the oven with the rack in the middle rack position. Set
to Bake Steam at 425°F (220°C). Cook for 30 minutes until charred,
flipping the peppers halfway through cooking. Remove peppers to a
bowl and cover tightly with plastic wrap.
2. Once cool enough to handle, peel, seed, and roughly chop the
peppers. Set aside.
3. In a medium pot, heat the oil over medium-high heat. Add the onion,
jalapeño, and garlic and sauté until softened and lightly golden.
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