Celebrity Robert Irvine RIGO0010, Инструкция по использованию и уходу

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CITRUS BAKED SALMON
WITH BLACK BEAN SALSA
INGREDIENT
METHOD
QUANTITY MEASUREMENT
6 OZ SALMON FILETS
FRESH LEMON JUICE
LEMON ZEST
DIJON MUSTARD
GRAPESEED OIL
PEPPER
BLACK BEAN SALSA
COOKED BLACK BEANS (DRAINED & RINSED)
DICED TOMATO
DICED RED ONION
DICED AVOCADO
CHOPPED CILANTRO
FRESH LEMON JUICE
GRAPESEED OIL
RED WINE VINEGAR
SALT AND PEPPER
4
0.5
1
1
1
0.5
1
0.5
0.25
1
1
0.5
1
1
DASH
EACH
LEMON
LEMON
TSP
TBSP
TSP
CUP
CUP
CUP
EACH
TBSP
LEMON
TBSP
TBSP
IN A MIXING BOWL, WHISK TOGETHER LEMON JUICE, ZEST, MUSTARD, GRAPESEED
OIL AND PEPPER.
PLACE THE SALMON ON A DISH AND POUR MARINADE OVER TOP OF THE FISH
AND PLACE IN THE FRIDGE FOR 10 MINUTES.
WHILE SALMON IS MARINATING, MIX THE BLACK BEAN SALSA INGREDIENTS
TOGETHER, ADDING THE AVOCADO LAST SO IT DOESN’T GET TOO SMASHED UP.
PLACE SALSA IN THE FRIDGE UNTIL READY TO SERVE WITH THE FISH.
PLACE THE SALMON FILETS ON THE HIGH COOKING RACK (NO EXTENDER RING)
AND COOK AT 400°F FOR 7 TO 8 MINUTES.
TOP THE COOKED SALMON WITH THE BLACK BEAN SALSA AND SERVE.
HERB CRUSTED LEG OF
LAMB WITH ROOT VEG
INGREDIENT
METHOD
QUANTITY MEASUREMENT
BONELESS LEG OF LAMB, FAT TRIMMED
SMALL RED BLISS POTATOES, CUT 1/2
PARSNIPS, CUT ON BIAS CUT
CELERY ROOT, LARGE DICED
CARROTS, CUT ON BIAS CUT
GRAPE SEED OIL
SALT AND PEPPER (FOR VEG)
FRESH THYME, CHOPPED
FRESH ROSEMARY, CHOPPED
DIJON MUSTARD
GARLIC CLOVES, WHOLE
SALT AND PEPPER (FOR LAMB)
3 TO 4
7
4
1
3
3
1
1
0.25
10
4
LBS
EACH
EACH
EACH
EACH
TBSP
BUNCH
BUNCH
CUP
EACH
DASHES
CUT ALL THE VEGETABLES AND PLACE IN A MIXING BOWL. SEASON WITH SALT
AND PEPPER THEN PLACE THE SEASONED VEGETABLES ON THE LOW COOKING
RACK.
ON A CUTTING BOARD, PIERCE THE FAT SIDE OF THE LAMB LEG IN TEN AREAS
AND FILL EACH HOLE WITH A WHOLE GARLIC CLOVE. NEXT, SPREAD THE
MUSTARD OVER THE LAMB AND SEASON WITH CHOPPED THYME, ROSEMARY,
SALT AND PEPPER.
PLACE THE LAMB ON TOP OF THE VEGETABLES ON THE LOW COOKING RACK.
COOK AT 400°F WITHOUT EXTENDER RING FOR 20 MINUTES, THEN REDUCE
TO 375°F FOR 20-25 MINUTES OR UNTIL THE VEGETABLES ARE TENDER AND
CRAMELIZED AND THE LAMB HAS REACHED 135°F TO 140°F INTERNAL TEMP FOR
MEDIUM RARE TO MEDIUM.
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