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Roasted Chicken with Cinnamon, Apricots and Apples in a Combi Oven

cinnamon apricot chicken

Just in time for Easter, here's a great recipe to make in your CT PROformance combi oven.

Roasted Vegetable Skewers in a Rotisserie Oven

In honor of National Public Health Week, here is an easy and nutritious recipe for roasted vegetables that you can make in your rotisserie oven:

Smoked Lamb Rib in the Combitherm

2013 March recipe

This delicious spare rib recipe comes from Exceutive Chef Jeff Mattia of American Sector Restaurant in New Orleans, LA. What used to take Chef Mattia two days to sous vide at 165°F, now takes a matter of minutes in the CT PROformance Combitherm oven with CombiSmoke option!

Rabbit Porchetta in a combi oven

Rabbit Porchetta combi oven

This rabbit porchetta recipe is adapted from Daniel Boulud’s Daniel: My French Cuisine and is meant to be made using a combination convection steamer oven like the CT PROformance Combitherm.

Shaam rocks St. Patrick's day corned beef! Learn how you can too...

ShaamRocks

Chef Bill Rakow shows you just how easily you can make corned beef for St. Patrick's day in your Cook & Hold oven:

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February Recipe: Creme Brulee in a Cook & Hold

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Ingredients:
1 Quart Cream
1 Dozen Egg Yolks
1 2/3 Cup Sugar
1 Vanilla Bean
Procedure:
1. Add egg yolks to a large mixing bowl
2. Add in sugar and vanilla bean
3. whisk ingredients together until egg yolks turn a pale yellow
4. Add in cream and wisk until well incorporated
5. After letting your batter sit overnight, strain in to a pitcher
6. Arrange vessels in a hotel pan and pour batter into vessels
7. Set your Alto-Shaam Cook & Hold to 275°F for one hour
8. Add one cup of water to the bottom drip tray
9. Place pan of creme brulees into the Cook & Hold and place a cover over the pan
10. After one hour remove pan and place in Alto-Shaam Quickchiller
11. At service time sprinkle a teaspoon of sugar on top of each creme brulee and use a kitchen torch to caramelize the sugar

January Recipe: Cassoulet

Alto-Shaam Cook & Hold OvenHaving stews and cassoulets on menus during the colder months is a staple of any foodservice operation. But, large pots of slowly simmering dishes can take up valuable space on the range. But, by cooking these dishes in an Alto-Shaam Cook & Hold, you can still provide these slow cooked dishes that are winter favorites, while saving valuable space on the line. 

Ingredients:

Duck Thighs
Pork Sausage
Dry Canelloni Beans
Chopped Onion
Shredded Carrot
Garlic
Diced Celery
Chicken Stock
White Wine
Thyme
Bay Leaves
Salt & Pepper
Bread Crumbs 

Proceedure:
  1. Soak Canelloni Beans overnight in water
  2. In a large pot, saute onion. When sweated down, add the shredded carrot and garlic
  3. Once these ingredients have started to cook down, add in the celery, beans, bay leaves, thyme and white wine and reduce
  4. Add in chicken stock
  5. Once simmering, add duck thighs
  6. Cover the pot to roast. Cook in Alto-Shaam Cook & Hold at 300°F for 2.5 hours
  7. Remove from oven, and add in sausages and top with breadcrumbs
  8. Put uncovered pot back into the oven at 325°F for another hour 


















2013 Holiday Recipe: Applewood Smoked Turkey Breast

Cranberry Turkey

Nothing says the holidays like turkey and cranberries. This seasonal favorite will delight anyone looking for a unique, festive feast. 

72-Hour St. Louis Ribs

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Although often thought of as a summer BBQ tradition, St.Louis style ribs make an unexpected and welcome addition to any menu during the colder months. Here is our easy way of preparing this popular dish for the winter season. 

October Recipe: Braised Short Ribs

Braised Short Ribs in the Alto-Shaam Cook & Hold

Everyone loves a dish that has been simmering on the stove all day. The flavors and aromas have time to mature and develop, and the result is something truly special! But, the reality is that not everyone has the burner space to gives these dishes the time they need and deserve. To free up some valuable space on the line, here's a great recipe for Braised Short Ribs done in the Alto-Shaam Cook & Hold oven. 

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