5
Toss with the melted butter/oil, salt, pepper, thyme and onion .
4 . Place the sausages on the rollers as instructed on page 5 of the
instruction booklet and put the potato mixture on the griddle plate .
Cook the potatoes for about 10 minutes, tossing occasionally, or
until fully cooked . Taste and adjust seasonings as desired .
Once fully cooked, push to the right side of the griddle plate to
keep warm . Reduce the temperature to Medium . (Check on
sausages - they will only take 10 to 12 minutes) .
5 . While the sausages are still cooking, break four of the eggs onto
the griddle plate . Let cook for about 2 minutes per side, or until
desired doneness . Repeat with remaining eggs . Serve immediately
with the sausages .
Nutritional information per serving (2 eggs, 2 sausage links and ¼ of potatoes):
Calories 425 (58% from fat) • carb. 21g • pro. 23g • fat 27g • sat. fat 9g
• chol. 457mg • sod. 541mg • calc. 85mg • fiber 2g
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce
Makes 2 servings
Chicken Satay:
1
small garlic clove
1
green onion, cut into 1-inch pieces
1
½-inch piece fresh ginger, peeled and halved
1
½-inch piece of lemongrass, halved,
or about 1 teaspoon chopped
2
tablespoons fresh cilantro
¾
cup coconut milk
½
pound boneless chicken breast,
cut into 1-inch pieces
Peanut Sauce:*
½
jalapeño pepper, halved and seeded
1
small garlic clove
1
½-inch piece fresh ginger, peeled
½
cup roasted, unsalted peanuts
3
tablespoons creamy peanut butter
¼
cup coconut milk
1
tablespoon tamari soy sauce
½
teaspoon Thai red chili paste
½
teaspoon fresh lime juice
½
teaspoon fish sauce
1 to 2 tablespoons water
1 . Insert the metal chopping blade into a Cuisinart
®
Food Processor .
Put the garlic, green onion, ginger and lemongrass in the work
bowl and process until finely chopped . Put the chopped
ingredients into a medium mixing bowl . Add cilantro to the food
processor bowl and pulse to roughly chop . Add to the mixing bowl
and whisk in the coconut milk . Put the chicken into the satay
marinade . Cover with plastic and refrigerate for no more than two
hours .
2 . While chicken is marinating, prepare the peanut sauce . With the
food processor running, drop the jalapeño, garlic and ginger
through the feed tube; process until finely chopped . Add the
roasted peanuts and pulse until peanuts are well processed . Add
the peanut butter, coconut milk, tamari, chili paste, lime juice, and
fish sauce and process until smooth . To thin out sauce, add a
tablespoon of water at a time while the machine is running .
3 . Ten minutes before chicken has finished marinating, preheat the
Cuisinart
®
Compact Grill Centro to High . Thread three of the
skewers with the marinated chicken . Fit skewers into place as
instructed on page 5 of the instruction booklet . Let cook until fully
cooked through, about 20 to 25 minutes .
4 . Serve immediately with the peanut sauce on the side for dipping .
*This recipe of Peanut Sauce makes about 1 cup, more than you
will need for this dish, but it keeps well for up to 2 weeks when
wrapped and stored in the refrigerator . Great in a stir-fry too!
Nutritional information per serving
(based on 2 servings, with 2 tablespoons of the peanut sauce):
Calories 431 (61% from fat) • carb. 10g • pro. 33g • fat 30g • sat. fat 19g
• chol. 66mg • sod. 222mg • calc. 35mg • fiber 2g
