Combine herbs, salt, paprika, dry mustard, and pepper. Blend well. Rub evenly on pork
chops. Let stand for 15 to 20 minutes. (Or may be done early in day, covered and
refrigerated.)
Insert plates on their grill side. Preheat Cuisinart
TM
Griddler
TM
to High with the unit
closed. When hot, arrange the seasoned pork chops evenly spaced on the lower grill
plate.
Close and grill for 4½ to 9 minutes – grilling time will depend on thickness and
temperature of meat. Internal temperature of pork should register about 150°–160°F
(70°C - 71°C) when tested with an instant-read thermometer.
Nutritional information per serving:
Calories 289 (37% from fat) • carb. 0g • pro. 43g • fat 12g • sat. fat 4g
• chol. 116mg • sod. 543mg • calc. 52mg • fiber 0g
Teriyaki Grilled Chicken
Griddler
TM
Position: Flat
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1
⁄
3
cup (75 ml) low-sodium soy sauce
3
tablespoons (45 ml) rice vinegar
2
tablespoons (30 ml) dry or medium dry sherry (or may use mirin)
2
tablespoons (30 ml) brown sugar, packed
2
teaspoons (10 ml) powdered ginger
1½
pounds (750 g) boneless, skinless chicken thighs
Put soy sauce, vinegar, sherry, brown sugar, and ginger into a medium bowl and stir with
a whisk to blend. Makes
2
⁄
3
cup (150 ml) marinade.
Trim all visible fat from chicken and add chicken to marinade in bowl; stir to coat. Allow
to marinate for 20 to 30 minutes (may marinate longer – cover and refrigerate).
Preheat Cuisinart
TM
Griddler
TM
to High with the unit closed.
Drain the chicken, put the marinade into a small saucepan and bring to a boil. Reduce
heat to low and simmer until chicken is ready (do not save and use marinade as a sauce
unless you perform this step). Open preheated unit to extend flat. Arrange the chicken,
“skin” side down, evenly spaced on the grill. Grill for 6 to 7 minutes per side – chicken
juices should run clear and test 170°F (77°C) when checked with an instant-read
thermometer. Transfer to warm plate and pour the simmered reserved sauce over the
chicken. Serve with steamed brown or white rice.
Nutritional information per serving:
Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g
• chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g
SIDE DISHES
Potato & Gorgonzola Cakes
Griddler
TM
Position: Flat
Selector: Griddle
Plate Side: Griddle
Makes 8 cakes
2
large (10 ounces [285 g] each) russet potatoes, peeled, thickly sliced
1
teaspoon (5 ml) kosher salt, divided
1
⁄
3
cup (75 ml) finely crumbled Gorgonzola cheese*
1
large egg, lightly beaten
1
tablespoon (15 ml) finely minced shallot
1
tablespoon (15 ml) chopped fresh parsley
1
teaspoon (5 ml) extra virgin olive oil
1
⁄
8
teaspoon (0.5 ml) freshly ground black pepper
Put potatoes into a medium saucepan and cover with 1 inch (2.5 cm) of water. Stir in ½
teaspoon (2 ml) salt. Bring to a boil over high heat. Reduce heat to medium and simmer
for 15 to 18 minutes, or until potatoes are fork tender. Drain, reserving ¼ cup (1 ml)
cooking liquid. Put potatoes into a bowl with the reserved liquid. Mash potatoes using a
potato masher or ricer.
Measure out 2 cups (500 ml) of mashed potatoes and put into a medium bowl. (Discard
extra potatoes or reserve for another use.) Add cheese, beaten egg, shallot, parsley,
olive oil, remaining salt, and pepper. Stir to blend.
Preheat Cuisinart
TM
Griddler
TM
to 375°F (190°C) with the unit closed, then open
preheated unit to extend flat. Scoop out potato mixture using a ¼-cup (50 ml) measure.
Arrange 4 scoops on each side of the griddle. Cook for 6 to 7 minutes per side, until
golden and crispy on the outside and hot on the inside. Serve hot.
*Cheese may be varied according to personal preference. Try crumbled chèvre or feta,
or grated Cheddar, Gouda, Parmesan, etc.
Nutritional information per cake:
Calories 69 (37% from fat) • carb. 8g • pro. 3g • fat 3g • sat. fat 1g
• chol. 31mg • sod. 255mg • calc. 37mg • fiber 1g
Grilled Green Beans with Feta
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1
pound (500 g) green beans, rinsed
1½
teaspoons (7 ml) extra virgin olive oil
¼
teaspoon (1 ml) kosher salt
1
tablespoon (15 ml) fresh lemon juice
½
teaspoon (2 ml) basil
¹⁄
8
teaspoon (0.5 ml) freshly ground black pepper
