ButterBall MASTERBUILT MB23015018 Manual De Operación E Instrucciones De Seguridad página 27

Ready. Set. Craft your Masterpiece.
Steamed Chicken Breasts and Vegetables
• 2 (12 oz.) whole chicken breasts, split and boned
• 1 tsp salt
• 1 tsp dried tarragon leaves, crushed
• 1 cup cold water
• 2 large carrots, peeled and sliced
• 6 new potatoes, washed and unpeeled, sliced 1/2 inch thick
• 3 zucchini, washed and unpeeled, sliced
• 1 bay leaf, crumbled
• 2 tbsp chopped parsley
1. Rinse chicken breasts under cold running water and pat dry.
2. On a sheet of waxed paper, combine salt and tarragon.
3. Sprinkle chicken breast halves on both sides using 1/4 tsp of tarragon mixture on each breast half.
Reserve remaining mixture for later use.
4. Layer chicken breasts skin side up in basket.
5. Layer with carrots, potatoes, zucchini and bay leaf in that order.
6. Sprinkle with remaining tarragon mixture.
7. Turn dial to 375°F (191°C) to bring to a boil.
8. Lower the temperature and steam covered for 35-40 minutes or until chicken and vegetables are tender. Remove from heat.
9. Arrange chicken breasts and vegetables on a platter.
Low Country Boil
• 2 lbs. shrimp, 21-25 count (recommend split and deveined)
• 1 lb. pre-cooked smoked sausage (1/2 to 1 inch thick slices)
• 4-6 ears of corn, cut into 2-3 inch pieces
• 1 bag of crab boil mix
• 1 lb. of whole new potatoes
1. Fill inner pot with water to MAX fill line (approximately 1.5 gallons)
2. Turn dial to 375°F (191°C). Add crab boil mix and bring to a boil. (Note: If using a crab boil bag, place bag inside basket.)
Allow water to boil for 15 minutes.
3. Add potatoes first, boil for 12 minutes.
4. Add corn and boil for 9 minutes.
5. Add sausage and boil for 9 minutes.
6. Add shrimp and boil for an additional 3-5 minutes. Remove and serve.
Fried Catfish
• 4 lbs. fresh or frozen catfish fillets, thinly sliced
• 1/2 cup prepared mustard
• Oil for frying
• 1-1/2 cups cornmeal
• 3 tbsp of your favorite Cajun seasoning
1. Thaw fish if frozen.
2. Rinse fish and pat dry with paper towels.
3. Cut fish into 2 inch pieces.
4. Combine fish and mustard and chill for 15 minutes.
5. Pre-heat oil to 375°F (191°C).
6. Combine cornmeal and your favorite Cajun seasoning. Stir well with a whisk. Evenly coat all sides of catfish with cornmeal mixture.
7. Fry 3 or 4 pieces at a time for 4 to 5 minutes or until golden.
8. Remove from hot oil and drain on paper towels.
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