Indoor Clambake; Green Chile Tamales - Cuisinart CSO-300C Instruction And Recipe Booklet

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
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
20