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ROTISSERIE
SCALLOPS WITH
LEMON HERB BUTTER
The butter makes this dish rich and
luxurious, but if you’re looking for a lighter
meal, substitute extra virgin olive oil for
the butter and serve on the side.
Makes 4 servings.
2
tablespoons (30 ml) fresh
lemon juice
¾
teaspoon (3.75 ml) sea or
kosher salt
½
teaspoon (2 ml) freshly ground
black pepper
2
tablespoons (30 ml) extra
virgin olive oil
16
sea scallops (about 2 pounds
[1 kg]), rinsed well and patted
dry
7
tablespoons (105 ml) unsalted
butter, room temperature and
cut into ½-inch (1.25 cm)
pieces
¹∕³
cup (75 ml) fresh parsley
1
teaspoon (5 ml) lemon zest
In a small bowl, whisk the lemon juice
together with the salt and pepper.
Gradually whisk in the olive oil. Place the
scallops in a large mixing bowl and toss
with the lemon juice mixture. Cover the
bowl with plastic wrap; let marinate in the
refrigerator for about 1 hour. After the
time has elapsed, thread the scallops
onto the provided skewers.
Hang the skewers on the roasting rack as
instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 450°F (230°C).
Set the timer for 16 minutes, or until
scallops are opaque and thoroughly
cooked.
While the scallops are cooking, place the
butter, parsley and lemon zest in the work
bowl of a Cuisinart
®
Mini Chopper fitted
with the chopping blade. Process until
thoroughly combined; reserve.
To serve, place the scallops on a serving
tray and dot with the lemon herb butter.
You can also melt the butter and serve as
a dipping sauce or drizzle over the top of
the scallops.
Nutritional information per serving:
Calories 440 (59% from fat) • carb. 7g •
pro. 39g • fat 29g • sat. fat 14g • chol. 130mg •
sod. 910mg • calc. 69mg • fiber 0g
SAUSAGE, PEPPERS
AND ONIONS
Makes 4 servings.
2
bell peppers (mixed colors)
cut in 1-inch (2.5 cm) pieces
1
onion, cut into 1-inch (2.5 cm)
pieces
¼
cup (50 ml) olive oil
½
teaspoon (1 ml) sea or kosher
salt
¼
teaspoon (1 ml) freshly ground
black pepper
4
hot Italian sausages, halved
In a mixing bowl, toss the peppers and
onion with olive oil, salt and pepper.
Thread onto the skewers, starting with a
pepper, then onion, following with half a
piece of the sausage, and then finishing
with another piece each of the pepper
and onion.
Hang the skewers on the roasting rack as
instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 400°F (200°C).
Set the timer for 30 minutes, cooking until
the vegetables are well browned and the
sausages are cooked through.
Nutritional information per serving:
Calories 540 (82% from fat) • carb. 8g •
pro. 17g • fat 50g • sat. fat 15g • chol. 85mg •
sod. 1090mg • calc. 33mg • fiber 2g
BABY BACK RIBS
Makes 4 servings.
4
quarts (3.79 L) water
1
rack baby back ribs
(about 2 pounds [1 kg])
1
cup (250 ml) Barbecue Sauce
(page 13)
Pour the water into a large stockpot.
Place the ribs in the water; bring to a boil
over medium-high heat. Once water has
reached a boil, reduce to medium-low;
simmer for 45 minutes to 1 hour.
Remove the ribs from the pot and pat dry.
Place the roasting rack in the drip tray.
Carefully pierce the ribs onto the rack and
then invert onto the poultry tower (similar
to assembling the unit for the skewers).
Using four of the skewers, pierce through
the ribs to provide extra support, and
hook to the top of the rack as you would
for assembling skewers.
Brush liberally with the Barbecue Sauce;
place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 325°F (160°C).
Set the timer for 45 minutes.
Very carefully open the door of the
rotisserie and brush with the reserved
Barbecue Sauce every 10 minutes – note:
the ribs will continue to rotate while
brushing to ease the process.
Serve immediately.
Nutritional information per serving
Calories 760 • (67% from fat) • carb. 26g •
pro. 38g • fat 56g • sat. fat 20g • chol. 185mg •
sod. 1810mg • calc. 108mg • fiber 0g
BRIE STUFFED BEEF
FILETS WITH HERB
CRUST
The filets take only 25 minutes to cook,
making this a perfect weeknight treat
for your family.
Makes 2 servings.
1
tablespoon (15 ml) herbes de
Provence
½
teaspoon (2 ml) sea or kosher
salt
¼
teaspoon (1 ml) freshly ground
black pepper
2
beef tenderloin filets, about
8 ounces (230 g) each
1
ounce (30 g) Brie, cold, cut into
2 equal pieces
½
tablespoon (7 ml) extra virgin
olive oil
Place the herbes de Provence, salt and
pepper in a small bowl. Stir to blend;
reserve.
Using a sharp knife, cut a horizontal slit in
the side of one filet; carefully cut into the
centre to create a pocket – do not cut all
the way through to the sides. Repeat for
the other filet. Place ½ ounce (15 g) of the
cheese in each pocket – press the open
sides together tightly. Drizzle the filets
with the olive oil and rub in to coat
completely and evenly. Sprinkle the herb
mixture on both sides and press into the
filet. Refrigerate for 20 to 30 minutes
before grilling. (Filets may be prepared up
to 8 hours ahead and refrigerated.)
Place stuffed filets in the provided basket
with the slit part of the filets facing up
when cooking. Assemble as instructed
(page 7). Place the basket on the roasting
rack assembly fitted in the drip tray.
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 400°F (200°C).
Set the timer for 25 minutes (for medium
rare).
Carefully remove the filets from the
basket. Let meat rest for 5 to 10 minutes
before serving.
Nutritional information per serving
Calories 560 (75% from fat) • carb. 1g •
pro. 34g • fat 47g • sat. fat 19g • chol. 135mg •
sod. 460mg • calc. 0mg • fiber 0g
SWORDFISH WITH
SALSA VERDE
Makes 4 servings.
1
pound (500 g) swordfish
1
recipe Salsa Verde (page 14),
divided
lime wedges (for serving)
Rinse the swordfish and pat dry with
paper towels. Place in a glass baking dish
and pour ½ cup (125 ml) of the Salsa
Verde over the fish to cover completely.
Cover the dish with plastic wrap; marinate
in the refrigerator for about 30 minutes.
Remove fish and wrap well in foil. Place
wrapped fish in the provided basket.
Assemble basket as instructed (page 7)
and place on the roasting rack assembly
fitted in the drip tray.
