16
paprika and thyme. Pour over the chicken
and let rest in the refrigerator for 1 hour.
2. When ready to cook, assemble the
Cuisinart
®
Stack5 with the grill plate and
select 400°F (200°C).
3. Once hot, add the chicken to the grill. Allow
to cook on the first side for about 8 to
10 minutes before turning. The chicken
is done when the internal temperature
reaches 165°F (73°C) in the thickest part;
it should take about 18 to 20 minutes total
(depending on the thickness of the breasts).
Remove and reserve when finished.
4. While the chicken is cooking, toss the
leeks and asparagus with the remaining
tablespoon of olive oil and a pinch of salt.
5. Once the chicken is removed, add the
vegetables to the grill and cook until lightly
browned and cooked through, about
10 minutes.
6. When vegetables are finished, slice chicken
and serve all together.
Nutritional information per serving (based on 4 servings):
Calories 363 (46% from fat) • carb. 11g
pro. 39g • fat 19g • sat. fat 3g • chol. 109mg
sod. 873mg • calc. 61mg • fiber 3g
Barbecued Brisket
Plan ahead to marinate the brisket overnight.
The results are well worth it!
Makes about 8 to 10 servings
2
tablespoons (30 ml) packed light
brown sugar
1½
tablespoons (25 ml) chili powder
1
teaspoon (5 ml) Cajun seasoning
½
teaspoon (2.5 ml) smoked paprika
½
teaspoon (2.5 ml) kosher salt
½
teaspoon (2.5 ml) freshly ground
black pepper
2 to 3 pounds (907 g to 1.36 kg)
beef brisket
1
teaspoon (5 ml) vegetable oil
2
small onions, sliced
6
garlic cloves, finely chopped
2
tablespoons (30 ml) cider vinegar
½
tablespoon (7.5 ml) Worcestershire
sauce
2
cups (500 ml) chicken broth,
low sodium
¼
cup (60 ml) ketchup
3
tablespoons (45 ml) tomato paste
1
tablespoon (15 ml) brown sugar
1. In a small bowl, stir together the brown
sugar, chili powder, Cajun seasoning,
smoked paprika, salt and pepper. Rub the
blended spices all over the brisket. Place
in a non-reactive container or resealable
plastic bag and place in the refrigerator
overnight.
2. After brisket has marinated for the
appropriate amount of time, assemble the
Cuisinart
®
Stack5 with the baking pan and
set to 400°F (200°C) . Add the oil to the
pan.
3. Once the oil is hot, add the brisket.
Brown each side, about 5 minutes per side.
Remove and reserve.
4. Add the onions and garlic and sauté until
soft and fragrant, about 3 to 5 minutes,
then add the cider vinegar, Worcestershire
sauce and chicken broth, stirring up any
brown bits at the bottom of the pan with a
wooden spoon. Stir in the ketchup, tomato
paste and brown sugar and bring to a
simmer. Return brisket to the pan, cover
and turn the temperature to 200°F (95°C).
5. Slow cook the brisket for about 3½ to
4 hours, until completely fork tender. Check
occasionally during the cooking time, as
the temperature may need to be adjusted
to maintain a slight simmer.
6. Allow brisket to cool completely in its own
cooking liquid, in the baking pan. If time
allows, refrigerate overnight before serving.
7. To serve: Remove brisket from the liquid
when cool and cut across the grain of the
meat into thin slices. Place back into liquid
and set the Stack5 to 325°F (160°C) to
reheat completely.
Nutritional information per serving (based on 10 servings):
Calories 426 (53% from fat) • carb. 9g
pro. 40g • fat 24g • sat. fat 19g • chol. 146mg
sod. 509mg • calc. 42mg • fiber 1g
Skirt Steak Fajitas
A fun and tasty dish to make a fiesta
any night of the week!
Makes 4 servings
