Cuisinart CSO-300 Indoor Clambake, Green Chile Tamales, Active Time 2 hours Total Time 5 hours

Nutritional information per serving:

$BMPSJFT


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GBU
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DBSC
H
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QSP
H
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GBU
H
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TBU
GBU
H
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DIPM
NH
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TPE
NH
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DBMD
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Indoor Clambake

Take the beach party inside with this easy but impressive countertop recipe.

Active Time: 40 minutes Total Time: 1 hour 20 minutes Makes 4 servings

pour the wine onto the pan and return to the oven. Continue cooking on Super Steam with time set for 15 minutes.

3.Baking pan will be full of cooking liquid. Remove it carefully from the oven. Garnish with the chopped herbs. Serve alongside crusty bread.

Nutritional information per serving:

$BMPSJFT


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GBU
t
DBSC
H
t
QSP
H t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH t
DBMD
NH
t
GJCFS
H

1tablespoon olive oil

2shallots, peeled and sliced

4garlic cloves, peeled and crushed

4sprigs thyme

½teaspoon kosher salt

¼teaspoon freshly ground black pepper

½ small fennel bulb, sliced

6 small red potatoes

2 ears corn, husked and cut into 2-inch pieces ¾ pound littleneck clams (about 6), scrubbed

½ pound mussels (about 8), scrubbed and de-bearded

2 lobster tails

¼cup white wine or beer

½tablespoon finely chopped tarragon

½tablespoon finely chopped parsley

1.In a large bowl, toss together the oil, shallots, garlic, thyme, salt, pepper, fennel, potatoes, and corn. Evenly arrange the ingredients on the baking pan. Put the pan in the oven with the rack in the lower rack position. Set to Super Steam for 20 minutes.

2.Carefully remove the pan from the oven and arrange the clams and mussels around the outside of the pan and the lobster tails in the center. Carefully

Green Chile Tamales

This recipe does require a few steps but the final results are well worth the effort. Depending on the size of the corn husks, you may be able to fill the tamales with more or less than recommended; it will become easier

to gauge as you fill them.

Active Time: 2 hours Total Time: 5 hours

Makes about 24 tamales

Green Chile Filling:

1½ pounds poblano peppers (about 8), stems trimmed

2tablespoons vegetable oil

1medium onion, peeled and finely chopped

1jalapeño pepper, seeded and finely chopped

4 garlic cloves, peeled and finely chopped

2 tablespoons plus 1 teaspoon unbleached, all-purpose flour

2 cups water or low-sodium chicken broth

2pounds whole chicken legs (about 4 legs), roasted, meat removed, shredded*

2cans (4.5 ounces each) diced green chiles

½teaspoon kosher salt

24 corn husks

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