Here is a simple shellfish preparation. Great for lobster, mussels and clams.
1 pound Key West Prawns 10-12/lb. Set on 215˚ moisture level at 100% for 5 minutes. The preheat was about 6 minutes. Once removed, I shocked the shrimp in an ice bath to serve these cocktail style. Although served hot with a pasta, saffron rice, potato gratin etc. fantastic!
The oven comes with a perforated and solid pan. I placed the solid below to capture the broth (I froze it for a base for another time). This makes cleanup easy. Although this oven is plumbed and juices can go down the drain, but why waste them?
by Kurt von Kahle
Four Portabello Mushrooms, remove stems and wipe clean
1/2 cup flour
2 eggs, beaten
1/4 cup milk or water
1 cup plain bread crumbs
1/4 tsp salt
1/4 tsp pepper
Fresh basil leaves
Olive oil cooking spray
Fresh sliced tomato
Preheat oven in either cooking mode.
This recipe follows the classic technique of basic breading procedure.
Set up three separate bowls. One with the flour. One with the eggs combined with the milk (creating an egg wash), and the last one with the bread crumb.
Dredge the mushrooms, one at a time, in the flour then egg wash and finally in the crumbs.
When all are breaded, spray both sides with cooking spray and place onto a cookie or bake pan. Place in oven and bake until crisp, approximately 14 minutes. Remove pan and turn slices over, top with a slice of tomato and cheese*. Return to oven for 5 minutes to melt the cheese. remove from oven plate with basil on each slice and enjoy!
*A great option is to top with Stonewall Kitchens Spicy Corn Relish.