Recipe Book

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DIRECTIONSINGREDIENTS
DIRECTIONSINGREDIENTS
Seafood
Boil Serves 4–6
STEAM
1 chorizo, sliced
½ medium-size onion, sliced
1 shallot, sliced
2 cups tiny potatoes
2 tbsp. white wine
2 tsp. seafood seasoning
2 bay leaves
12 clams, scrubbed
12 mussels, debearded & scrubbed
4 king crab legs, cut into pieces
12 large shrimp
2 ears corn, cut into thirds
1. Place chorizo, onion, shallot, garlic, and potatoes in the Fry Basket. Pour
the white wine over the mixture, sprinkle with the seafood seasoning,
and add bay leaves. Fill the Water Tank with Water.
2. Press the Steam Button and cook at 212°F/100°C for 5 mins.
3. When the cooking timer is complete, add the claims. Press the Steam
Button and cook at 212°F/100°C for 10 mins.
4. When the cooking timer is complete, add the mussels, shrimp, crab legs,
and corn. Press the Steam Button and cook at 212°F/100°C until the
clams are opened and the shrimp are cooked through (about 10 mins.).
Add a few more minutes of cooking time if the shellsh are not open. If
the shellsh are still not open after the additional cooking time, discard
any unopened shellsh.
COMBO
Parker House
Garlic Rolls Makes 24
1. Place the rolls in the Fry Basket. Fill the Water Tank with water.
2. Press the Steam Button and cook at 212°F/100°C for 4 mins.
3. When the cooking time is complete, remove the water from below the
Fry Tray. Press the Air Fry Button and cook at 370°F/188°C for 15 mins.
4. While the rolls cook, place a saucepot on the stove top. Add the butter
and garlic and cook for 2–4 mins over medium heat. Add the parsley
and reserve the garlic butter.
5. When the cooking time is complete, transfer the rolls to a serving plate
and pour the garlic butter over the rolls.
24 frozen Parker House rolls
½ stick salted butter
3 cloves garlic
¼ cup parsley chopped