Cuisinart Griddler Combo CGR-55C, Instruction/Recipe Booklet

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Fit the Cuisinart
®
Griddler
™
Combo with one grill plate and one griddle plate.
Preheat the griddle side to medium and the grill side to high.
Using 1 tablespoon (15 ml) of olive oil, brush the tomatoes with the oil; season with
salt and pepper. Brush each slice of bread with the remaining oil.
Once the grill is preheated, place the tomatoes, cut side down, on the griddle
plate. Cook for about 30 to 45 seconds per side.
While the tomatoes are cooking, place the oiled bread on the grill side. Cook for 3
to 4 minutes per side, until bread is warmed with nice grill marks.
Once the tomatoes are cooked, cut into large pieces and transfer to a small bowl.
Toss with the remaining ingredients.
To serve, divide the tomato mixture among the 8 pieces of the grilled bread.
Nutritional information per serving:
Calories 130 (33% from fat) • carb. 18g • pro. 3g • fat 5g • sat. fat 1g • chol. 0mg • sod. 360mg
• calc. 40mg • fiber 1g
Griddle Corn Cakes
Makes 12 servings
1 jalapeño, seeded and cut into 4 pieces
¾ cup unbleached, all-purpose flour (+ ½ cup if using frozen corn)
1 /
3
cup (50 ml) yellow cornmeal (+ 1 /
3
cup [75 ml] if using frozen corn)
1 teaspoon (5 ml) kosher salt
pinch freshly ground black pepper
½ teaspoon (2 ml) baking powder
1 teaspoon (1 ml) granulated sugar
3 ears fresh corn (or about 2½ cups [625 ml] kernels), divided
1 large egg, lightly beaten
½ cup (125 ml) reduced-fat buttermilk
1 tablespoon (30 ml) unsalted butter, melted
crème fraîche or sour cream (optional)
chopped fresh chives, for garnish (optional)
Place the jalapeño in the bowl of a Cuisinart
®
Food Processor, fitted with the metal
chopping blade. Pulse until roughly chopped. Add flour, cornmeal, salt, pepper,
baking powder, and sugar. Pulse 3 to 4 times to combine. If using fresh corn, cut
kernels from cob using a serrated knife. Add two cups of kernels to the flour
mixture. Pulse 4 to 5 times; scrape down sides of the bowl. With the food
processor running, slowly add the egg and buttermilk to the mixture. Process until
well combined.
Transfer mixture to a large bowl. Stir in reserved corn.
Fit the Cuisinart ® Griddler ™ Combo with both griddle plates and preheat to high.
Once the grill is preheated, brush the griddle plates with the butter. Using a
1
/
3
-cup
(75 ml) measure, scoop six portions of batter onto the hot griddle. Cook 4 to 6
minutes per side, or until well browned. Repeat with remaining cakes.
Hash Brown Potatoes
Makes 4 servings
2 8- to 10-ounce (225 - 285 g) russet potatoes, baked and cooled
½ cup (125 ml) chopped onion
2 /
3
cup (150 ml) chopped red pepper
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
½ teaspoon (2 ml) chopped fresh thyme
2 tablespoons (30 ml) unsalted butter, melted
1 tablespoon (15 ml) chopped fresh parsley
Fit the Cuisinart ® Griddler ™ Combo with the griddle plates and preheat both to
high.
Cut the potatoes into ½-inch (1.25 cm) cubes.
Place the potatoes in a medium bowl with the onion, red pepper, salt, pepper and
thyme. Stir gently to combine. Drizzle with the butter; stir to coat.
Once the grill is preheated, place the potato mixture on the griddle in a single
layer. Allow to cook for 15 minutes, turning the mixture every 2 to 3 minutes, until
browned, crispy and hot. After the potatoes have cooked for about 10 to 12
minutes, sprinkle with chopped parsley.
Transfer the potatoes to a bowl and keep warm in a 250°F (120°C) oven if not
serving immediately.
Nutritional information per serving:
Calories 170 (31% from fat) • carb. 27g • pro. 3g • fat 6g • sat. fat 4g • chol. 15mg • sod. 640mg
• calc. 27mg • fiber 3g
Grilled Tomato Bruschetta
Make this delicious first course in summer when tomatoes are at their best.
Makes 8 servings
2 tablespoons (30 ml) extra virgin olive oil, divided
3 tomatoes, halved
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1
/
3
loaf French bread, cut into eight 1-inch (2.5 cm) slices
¼ ounce (7 g) grated Parmesan
4 medium basil leaves, thinly sliced (chiffonade)
4 small garlic cloves, chopped
1 teaspoon (5 ml) olive oil