TurboChef - Time to Enjoy®

Time Saved - 11.5 Mins

• 16 oz. of jumbo scallops
• ¼ c. of olive oil
• 1 tbsp. of fresh lemon juice
• 1 tsp. of lemon zest
• 2 tsp. of fresh garlic, minced (about 1 clove)
• 2 tbsp. of shallots, minced
• ½ tsp. of kosher or sea salt
• pinch of freshly ground pepper
• 4 ea. of lemon wedges
• 6 to 10 ea. of rosemary sprigs, large

Instructions
Using Rosemary stalks as a skewer gives these scallops a delightful but subtle flavor. Great for appetizers.

Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Scallop on Rosemary Skewers’. Press ‘START’ to begin the preheat cycle.

Place grill pan into the oven with smooth surface facing up.

To prepare the Scallop on Rosemary Skewers, in mixing bowl, mix olive oil, lemon juice, zest, garlic, shallots and salt to make a marinade. Place scallops into the marinade and let set at least 10 minutes and up to one hour. Using large, wooden rosemary springs place 2 to 3 marinated scallops onto each spring. Skewer the scallops through the side so the large round surface is facing out. Using a pepper grinder, grind a small mount of pepper onto each skewer. Remove grill pan from oven and place skewers onto hot surface of the grill pan (this will sear the outside) and place pan back into the oven.

Select number of skewers you are cooking then press ‘START’ again and bake under ‘Scallop on Rosemary Skewers’ for appropriate number of minutes. Remove and squeeze fresh lemon onto each skewer before serving.

Time Saved - 9.25 Mins

• 20 pieces of fresh asparagus, pencil thin prefered
• 1 tbsp. of fresh lemon juice
• 1 tbsp. of sesame oil
• 1 tbsp. of soy sauce
• 1 clove of fresh garlic, minced
• 1 tbsp. of toasted or black seasame seeds

Instructions
Asparagus is a wonderful vegetable that is perfect for entertaining but timing of when it is done is always a challenge. With the TurboChef speedcook oven, the asparagus comes out ‘al dente’ and bright green. You can put it into the oven when your guests sit down and serve perfect asparagus every time.

Turn the TurboChef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘asparagus’. Press ‘START’ to begin the preheat cycle.

To prepare the asparagus, remove the bottom woody part of the stalks of asparagus by finding the natural break toward the bottom. To do this, bend the asparagus stalk and it will break where the woody part meets the more tender part. This is usually the bottom 1 ½” -2” of the stalk. Rinse the asparagus. Wet a paper towel and wrap the towel around the asparagus spears. Wrap the asparagus in the wet towel and wrap the towel in a piece of parchment paper. This will protect it from the heat of the oven and provide a steam. Place the asparagus package into the oven.

Press ‘START’ again and bake under ‘Asparagus’ for 45 seconds. After baking, remove from oven and remove the parchment paper and paper towel. If you want the asparagus more cooked and less ‘al dente’ use the cook more function on the cookwheel. Top with butter and salt, herb de provence butter or the garlic butter spread. If you want a unique flavor or a chilled asparagus use the sauce listed below.

Lemon/garlic sauce:
1 tbsp. of fresh Lemon juice
1 tsp. sesame oil
1 tbsp. of soy sauce
1 clove of fresh garlic,minced
1 tbsp. of toasted sesame or black sesame seeds

Time Saved - 23 Mins

• 1 c. of prepared Alfredo sauce
• 1 to 2 tbsp. of blackened seasoning
• 3 oz. of cooked shrimp, medium size
• 3 oz. of cooked crab meat
• 2 ea. of 6 oz. fresh gulf snapper filets
• 1 c. of fresh Cremini mushrooms, sliced
• 1 c. of fresh Chanterelle mushrooms, sliced
• ¼ c. of onion, diced ¼"
• 2 of tbsp. butter
• 2 tsp. of fresh parsley, chopped
• ½ tsp. of kosher or sea salt
• ½ tsp. of pepper
• 2 ea. of parchment paper cut into large heart shape about 12"
• Blackened Seasoning Blend
• 1 tbsp. of paprika
• 2½ tsp. of salt
• 1 tsp. of onion powder
• 1 tsp. of garlic powder
• 1 tsp. of cayenne pepper
• 1 tsp. of black pepper
• ½ tsp. of pepper, white
• ½ tsp. of thyme, dried
• 1 tsp. of leaf oregano

Instructions
Chef Paul Prudhomme created the blackened red fish recipe and the seasoning has inspired Chefs everywhere. We match a creamy alfredo sauce with the spicy blackend seasoning and serve it in a traditional French way “en Papillotte” (in parchment paper) for an exciting flavor.

Turn Turbochef oven on by turning oven to ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Snapper en Papillotte’. Press ‘START’ to begin the preheat cycle.

To prepare the Snapper en Papillotte, slice the mushrooms and dice the onions. Melt butter in sauté pan and place mushrooms and dice onions into pan to sauté for about 5 to 7 minutes or until onions are transparent and mushrooms are somewhat soft. While mushrooms and onions are sautéing, sprinkle salt and pepper on to gulf snapper and set aside. Slice shrimp in half lengthwise and set aside. In a small bowl, mix the prepared alfredo sauce with the blackened seasoning. Cut a large heart shape out of a each piece of parchment paper measuring about 12” at the widest part across the top.

To assemble the Snapper en Papillotte, place one piece of gulf snapper onto one side of the heart shaped parchment paper and place ½ of mushroom and onions on top of each snapper. Place ½ of shrimp and crab on top of mushrooms. Place ½ of Cajun Alfredo sauce on top of shrimp and crab. Sprinkle with parsley. Fold parchment paper in half to cover the fish and roll up the sides of the parchment to seal. With large spatula slide snapper onto a baking sheet and place in the oven. Press ‘START’ again and bake under ‘Snapper en Papillotte’ for 3½ minutes.

If you want to make your own seasoning blend, here is a recipe. Otherwise you can use Chef Paul Prudhomme’s Blackened Steak Magic or Blackened Seafood Magic.