Cuisinart GR-4 - Flat Griddler Grill, Instruction Booklet

Page: 16 / 29

12
½ tea spoo n g rou nd c ori and er
½ tea spoo n o reg ano
½ tea spo on p apr ika
½ tea spo on kos her sal t
½ tea spo on f res hly gr oun d b lac k pe pper
2 bo nel ess rib eye or str ip ste aks , ¾ -in ch thi ck eac h (1 2 o unc es eac h)
Put the cum in, chi li p ow der , ba sil, cor ian der , o reg ano , pa pri ka, sal t, a nd pep per int o a sm all bo wl
and sti r to co mbi ne – th ere will be abo ut 2 ta ble spo ons . R ese rve . D ry ste aks and rub eve nly wit h
pre par ed s pic e r ub. Let sta nd 2 0 t o 30 min ute s – or r ub, cov er a nd r efr ige rat e f or u p t o 1 2 h our s.
Ins ert pla tes on the ir gri ll s ide . Pr ehe at the Cui sin art
®
G rid dle r
®
to S ear wit h t he u nit c lo sed.
Whe n ho t, a rra nge ste aks eve nly spa ced on lo wer gri ll. Co ver , us ing lig ht pre ssu re. Gri ll u ntil
ste aks hav e re ach ed des ire d le vel of do nen ess whe n te ste d w ith an ins tan t-r ead the rm om ete r.
Gri llin g w ill tak e ap pro xim ate ly 3 to 10 min ute s. G rill unt il a bo ut 5° und er tem per atu re des ire d –
mea t w ill con tin ue to coo k w hile res tin g. R em ove im med iat ely . Le t st eak s st and fo r 5 to 10
min ute s be fo re ser vin g to allo w te mpe rat ure to eve n o ut, and fib ers to rel ax and rea bso rb the
jui ces , m aki ng the ste ak mo re ten der and jui cy.
Nut ritio nal i nfor matio n p er serv ing :
Cal orie s 38 6 (4 8% fro m fa t) • ca rb. 1g • pr o. 4 8g • fa t 20 g • sat . fa t 8g
• c hol . 1 40m g • sod . 2 94m g • cal c. 1 9m g • fib er 0 g
Herb Gr illed Boneless P ork Chops
Grid dle r
®
Po siti on: C lo sed
Sel ect or: G rill /Pa nini
Pla te Sid e: G rill
Mak es 4 se rvi ngs
1 tea spo on her bes de Pro ven ce or Ita lia n he rb ble nd
½ tea spo on kos her sal t
½ tea spo on pap rik a (s wee t o r ho t, t o ta ste )
¼ tea spo on dry mus tar d
¼ tea spo on f res hly gr oun d b lac k pe pper
4 bo nel ess po rk lo in cho ps, all the sam e th ick nes s (½ to ¾ in ch), eac h ab out 5 o unc es
Co mbi ne h erb s, s alt , p apr ika , d ry m ust ard, and pep per . B len d w ell. Rub eve nly on p ork cho ps. Let
sta nd f or 1 5 t o 2 0 m inu tes . ( Or m ay b e d one ear ly i n d ay, cov ere d a nd r efr ige rat ed. )
Ins ert pla tes on the ir gri ll s ide . Pr ehe at Cui sin art
®
G rid dle r
®
to H igh wit h t he u nit c lo sed. Whe n
ho t, a rra nge the sea so ned po rk cho ps eve nly spa ced on the lo wer gri ll p lat e.
Clo se and gri ll f or 4½ to 9 m inu tes – gr illi ng tim e w ill dep end on thi ckn ess and tem per atu re of
mea t. I nte rna l t em per atu re o f p ork sho uld reg ist er a bo ut 1 50° –16 0°F whe n t est ed w ith an
ins tant -rea d t her mo met er.
Nut ritio nal i nfor matio n p er serv ing :
Cal orie s 28 9 (3 7% fro m fa t) • ca rb. 0g • pr o. 4 3g • fa t 12 g • sat . fa t 4g
• c hol . 1 16m g • sod . 5 43m g • cal c. 5 2m g • fib er 0 g