Bakers Pride Oven Classic Oven manual Mussels, Bread, Citrus Butter, Pork Tenderloin

Steamed Mussels with Garlic,

Italian Sausage & North Coast Schrimshaw Ale

Mussels

Ingredients: 1 cup Mussels

4 tsp Citrus Butter*

½bottle North Coast Scrimshaw Pilsner 1 tsp Extra Virgin Olive Oil

½cup Spicy Italian Sausage

1 Bay Leaf

2 Cloves Garlic (minced)

2 tsp Parsley (chopped)

Directions: Place one cup of mussels in a preheated skillet with 4 tsp of citrus butter, 1 tsp extra virgin olive oil, ½ bottle of Pilsner, ½ cup of thinly sliced sausage, bay leaf (remove from dish after steaming), 2 tsp parsley, and minced garlic. Cover and steam for 5 minutes at 500-550°F.

Bread

Ingredients: 1 pc French Bread 2 tsp Butter

Directions: Take 1 piece of French bread and place in skillet with 2 tsp butter. Place towards the front of IL Forno. Will crisp in 2 minutes at 500-550°F.

*Citrus Butter

Ingredients 2 tsp each of Lemon, Orange & Lime rinds (blanched

quickly and dried)2 sticks Butter (½ lb)

2 tsp each of Lemon, Lime & Orange Juice

Directions: Whisk to soften butter, add blanched zest, then mix juices in slowly as whisking mixture. Chill. Suggestion, chill in plastic wrap lined ice cube tray, making portions to be used, use two for this recipe. Use what is needed and save the rest, great with any fish. Will last 5 days in refrigerator.

Pork Tenderloin

Pork Tenderloin

Ingredients: 1-2 lbs Pork Tenderloin (Marinated or Dry Seasoned) Extra Virgin Olive Oil

Directions: Pre-heat cast iron skillet in IL Forno at 525 to 600°F brushed with oil. Roast for 10-12 minutes turning every 2-3 minutes.

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