11
Grilled Corn Slaw (Hot Dog Topping)
Makes about 2 cups
2
ears corn on the cob, shucked and each cut into 4 pieces
2
tablespoons unsalted butter, melted, divided
1
medium red bell pepper, thinly sliced
½
red onion, thinly sliced
¼
teaspoon plus 1 pinch sea salt
1
∕
8
teaspoon freshly ground black pepper
1
∕
8
teaspoon chili powder
1
teaspoon fresh lemon juice
1
tablespoon chopped parsley
1 . Preheat the Cuisinart
®
Compact Grill Centro, fitted with the Grill
plate, to Medium .
2 . While Grill is preheating (about 10 minutes), brush the corn with
1 tablespoon of the melted butter and pinch of salt . Place on
preheated Grill, turning every 2½ to 3 minutes for a total cooking
time of 7 to 9 minutes . Reserve to cool .
3 . While corn is Grilling, toss pepper and onion with the remaining
butter, remaining salt, black pepper, chili powder and lemon juice .
4 . Grill until softened, about 8 minutes, tossing occasionally .
5 . While pepper and onion are Grilling, cut the Grilled corn kernels off
of the cobs and place in the same mixing bowl that held the pepper
and onion . Add the Grilled vegetables and parsley; toss to combine .
Taste and adjust seasonings accordingly .
Nutritional information per serving (2 tablespoons):
Calories 24 (53% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 35mg • calc. 2mg • fiber 0g
Hot Dog Chili (Hot Dog Topping)
The ideal chili to top your dog.
Makes 2 to 2½ cups chili
1
teaspoon vegetable oil
1
medium onion, finely chopped
4
garlic cloves, finely chopped
8
ounces ground beef
1
teaspoon kosher salt
2½
tablespoons chili powder
½
teaspoon oregano
pinch cayenne powder
²∕³
cup crushed tomatoes
2
ounces ketchup
2
cups water
1 . Put the olive oil into a sauté pan over medium heat . Once hot,
add the onion and garlic . Stir until soft and fragrant, about 3 to 5
minutes .
2 . Add the ground beef and break apart with a wooden spoon once it
is added to the pan . Stir in the salt, chili powder, oregano and
cayenne and continue cooking until cooked through .
3 . Add the tomatoes, ketchup and water . Bring mixture to a boil and
then reduce the heat to a simmer . Simmer, stirring occasionally, for
about 3 hours . If chili appears to be too dry, add water to desired
consistency . Taste and adjust seasoning accordingly .
Nutritional Information per serving based on ¼ cup:
Calories 77 (48% from fat) • carb. 5g • pro. 5g • fat 4g • sat. fat 1g
• chol. 15mg • sod. 339mg • calc. 15mg • fiber 1g
