QVC PRESENTATION - STEAMED DISHES
Steamed Dishes:
Asparagus with Lemon Aioli - Steamer
Garlic Lemon Steamed Clams - Stove Top/Steamer
Mahimahi with Citrus Sauce - Steamer
Steamed Dishes:
Asparagus with Lemon Aioli - Steam
Asparagus stays beautifully green and fresh — tasting even better after cooking to tenderness. The secret is the steam! A lemony garlic sauce highlights its delicate flavor.
prep: 10 minutes • cook: 10 minutes • servings: 4
Ingredients:
1 lemon
1∕3 cup light mayonnaise
1 small garlic clove, minced
1⁄4 teaspoon salt
ground black pepper
1 cup water
1 pound asparagus, trimmed
Directions:
1. Pour water into pot, cover, and set dial to Steamer. Set timer to 10 minutes (cook time) and wait for the beep (approximately 7 minutes) to inform you that water is boiling.
2. Meanwhile, for the lemon aioli, grate 1⁄2 teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
3. Place asparagus onto rack.
4. When beep sounds, use oven mitts to carefully place rack with asparagus into pot and place cover on pot.
5. Use oven mitts to carefully remove rack with asparagus when desired doneness is reached (second beep will sound after preset steaming time is completed).
6. Season asparagus with additional salt and black pepper. Serve with lemon aioli.
Time-Saver Tip:
Some stores carry pre trimmed, washed fresh asparagus in the produce section. Try it to save on prep time!
*****
Garlic Lemon Steamed Clams - Stove Top/Steamer
Onion, garlic, lemon, and beer create a cooking liquid to infuse clams with flavor as they steam. Serve as an appetizer or even a simple meal.
prep: 5 minutes • cook: 20 minutes • servings: 4
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
1⁄4 teaspoon salt
3 cloves garlic, minced
1 cup beer
1 lemon, sliced
2 tablespoons fresh chopped parsley
2 dozen clams, scrubbed
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add onion and salt to pot. Cook uncovered 6 minutes or until onions are tender, stirring occasionally. Add garlic. Cook uncovered 1 minute, stirring often.
2. Add beer, lemon, and parsley to pot and cover. Set dial to Steamer and timer to 10 minutes (cook time). Wait for the beep (approximately 7 minutes) to inform you that water is boiling.
3. Meanwhile, place clams on rack. When beep sounds, use oven mitts to carefully place rack with clams into pot and place cover on pot.
4. Cook until clams open. Use oven mitts to carefully remove rack with clams from pot. Serve clams with broth mixture.
******
Mahimahi with Citrus Sauce - Steamer
This delicious dish is steamed with the infusions of soy and citrus to create both a tasty Entrée and a delicious sauce at the same time!
prep: 5 minutes • cook: 8–10 minutes • servings: 4
Ingredients:
1 cup water
1 tablespoon olive oil
1 cup white wine
1⁄2 cup orange juice
2 tablespoons soy sauce
1 tablespoon lime juice
4- 4 ounce Mahi Mahi fillets
salt and pepper to taste
4 teaspoons Chinese five-spice powder
1 teaspoon sesame seed
2 teaspoons butter
Directions:
1. Add water, olive oil, white wine, orange juice, soy sauce, and lime juice to pot. Set dial to Steamer. Set timer to 10 minutes.
2. Meanwhile, season each fillet with salt and pepper, five-spice, and sesame seeds.
3. When beep sounds, use oven mitts to carefully place rack into pot and cover, checking after 8–10 minutes for desired doneness.
4. With oven mitts, carefully remove rack from pot.
5. Whisk butter into the sauce at bottom of pot.
6. Divide sauce among plates and top with the fish.
*****
Asparagus with Lemon Aioli - Steamer
Garlic Lemon Steamed Clams - Stove Top/Steamer
Mahimahi with Citrus Sauce - Steamer
Steamed Dishes:
Asparagus with Lemon Aioli - Steam
Asparagus stays beautifully green and fresh — tasting even better after cooking to tenderness. The secret is the steam! A lemony garlic sauce highlights its delicate flavor.
prep: 10 minutes • cook: 10 minutes • servings: 4
Ingredients:
1 lemon
1∕3 cup light mayonnaise
1 small garlic clove, minced
1⁄4 teaspoon salt
ground black pepper
1 cup water
1 pound asparagus, trimmed
Directions:
1. Pour water into pot, cover, and set dial to Steamer. Set timer to 10 minutes (cook time) and wait for the beep (approximately 7 minutes) to inform you that water is boiling.
2. Meanwhile, for the lemon aioli, grate 1⁄2 teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
3. Place asparagus onto rack.
4. When beep sounds, use oven mitts to carefully place rack with asparagus into pot and place cover on pot.
5. Use oven mitts to carefully remove rack with asparagus when desired doneness is reached (second beep will sound after preset steaming time is completed).
6. Season asparagus with additional salt and black pepper. Serve with lemon aioli.
Time-Saver Tip:
Some stores carry pre trimmed, washed fresh asparagus in the produce section. Try it to save on prep time!
*****
Garlic Lemon Steamed Clams - Stove Top/Steamer
Onion, garlic, lemon, and beer create a cooking liquid to infuse clams with flavor as they steam. Serve as an appetizer or even a simple meal.
prep: 5 minutes • cook: 20 minutes • servings: 4
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
1⁄4 teaspoon salt
3 cloves garlic, minced
1 cup beer
1 lemon, sliced
2 tablespoons fresh chopped parsley
2 dozen clams, scrubbed
Directions:
1. Pour oil into pot. Set to Stove Top High and heat oil. Add onion and salt to pot. Cook uncovered 6 minutes or until onions are tender, stirring occasionally. Add garlic. Cook uncovered 1 minute, stirring often.
2. Add beer, lemon, and parsley to pot and cover. Set dial to Steamer and timer to 10 minutes (cook time). Wait for the beep (approximately 7 minutes) to inform you that water is boiling.
3. Meanwhile, place clams on rack. When beep sounds, use oven mitts to carefully place rack with clams into pot and place cover on pot.
4. Cook until clams open. Use oven mitts to carefully remove rack with clams from pot. Serve clams with broth mixture.
******
Mahimahi with Citrus Sauce - Steamer
This delicious dish is steamed with the infusions of soy and citrus to create both a tasty Entrée and a delicious sauce at the same time!
prep: 5 minutes • cook: 8–10 minutes • servings: 4
Ingredients:
1 cup water
1 tablespoon olive oil
1 cup white wine
1⁄2 cup orange juice
2 tablespoons soy sauce
1 tablespoon lime juice
4- 4 ounce Mahi Mahi fillets
salt and pepper to taste
4 teaspoons Chinese five-spice powder
1 teaspoon sesame seed
2 teaspoons butter
Directions:
1. Add water, olive oil, white wine, orange juice, soy sauce, and lime juice to pot. Set dial to Steamer. Set timer to 10 minutes.
2. Meanwhile, season each fillet with salt and pepper, five-spice, and sesame seeds.
3. When beep sounds, use oven mitts to carefully place rack into pot and cover, checking after 8–10 minutes for desired doneness.
4. With oven mitts, carefully remove rack from pot.
5. Whisk butter into the sauce at bottom of pot.
6. Divide sauce among plates and top with the fish.
*****