23
24
Grilled Chicken Breast Panini
with Artichokes and
Sundried Tomato Pesto
4 Servings
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1/2 cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
1 large loaf Italian bread
METHOD
1
Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
2
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
3
Add chicken breasts, 2 at a time, and cook for 6 minutes or until
cooked through. Remove and place on a cutting board. Slice into
1/2-inch thick strips diagonally.
4
Cut Italian loaf in half lengthwise, and then cut into two pieces.
5
Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half of
sandwich in Tri-Grill for 3-5 minutes.
6
Cut each sandwich half in half diagonally, serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Beef Saté with
Spicy Sichuan Sauce
6 servings, 24 skewers
INGREDIENTS
3/4 pound New York Strip or filet steak, trimmed
Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
METHOD
1
Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.
Using 24 6-inch bamboo skewers, stick a skewer into each strip
lengthwise and arrange on a large platter or baking pan. Refrigerate
until needed.
2
Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.
3
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
4
Prepare the sauce: In a small skillet, melt 2 tablespoons of butter.
Add garlic and green onion and sauté over medium-high heat for 2
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili
flakes, cooking for 1-2 minutes longer. Strain into a clean pan
and whisk in remaining 4 tablespoons of butter. set aside and
keep warm.
5
Grill steak skewers in Tri-Grill for about 4 minutes.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving
platter. Arrange skewers around bowl and serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Sichuan Sauce:
6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon chili flakes
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