Cuisinart Elite Collection GR-150C, Инструкция и книга рецептов

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2 garlic cloves, peeled and finely chopped
1 tablespoon (15 ml) fresh rosemary, chopped
¼ teaspoon (1 ml) freshly ground black pepper
¼ cup (60 ml) olive oil
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2 pounds (800 to 900 g) loin lamb chops, approximately 6 chops
½ teaspoon (2.5 ml) kosher salt
1. Combine the garlic, rosemary, black pepper and olive oil in a medium stainless bowl.
Place chops in marinade to coat all sides. Scrape out the remaining marinade with a
rubber spatula and drizzle over the chops and refrigerate for up to 24 hours.
2. One hour before grilling, remove chops from refrigerator so they can come to room
temperature.
3. Fit the Griddler ® Deluxe with the grill plates and preheat both plates to 425°F. Then,
set both plates to SEAR. Sprinkle salt on both sides of lamb chops.
4. When the unit has preheated, place the lamb chops evenly spaced across the lower
plate. Using the cover height adjuster, carefully close the upper grill plate so the
plate is just touching the top of the chops (this is so the juices are not pressed out of
the lamb). Grill for two minutes on SEAR and then about 4 to 6 minutes on 425°F for
medium rare.
Nutritional information per serving (based on 6 servings):
Calories 358 (72% from fat) • carb. 1g • pro. 24g • fat 28g • sat. fat 10g
• chol. 87mg • sod. 208mg • calc. 18mg • fiber 0g
Teriyaki Glazed Salmon
Grilled salmon makes a beautiful presentation, whether on top of a salad
or alongside some grilled vegetables.
Griddler ® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
1 cup (250 ml) soy sauce, reduced sodium
¼ cup (60 ml) mirin (Japanese rice wine)
3 tablespoons (45 ml) packed light brown sugar
3 small garlic cloves, grated (will come to about 1 teaspoon [5 ml] after grating)
1 ½-inch (1.25 cm) piece fresh ginger, peeled and grated
1 medium orange, zested and then half juiced (about 1 teaspoon [5 ml] zest,
¼ cup [60 ml] juice)
2 tablespoons (30 ml) sesame oil
1 scallion, trimmed and cut into 2-inch (5 cm) pieces
2 pounds (900 g) salmon fillet (or four 8-oz [225 g] fillets)
¼ teaspoon (1 ml) kosher salt
½ tablespoon (7 ml) olive oil
¼ teaspoon (1 ml) sesame seeds, for serving
1. In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger, zest,
juice, sesame oil and scallion. Set over medium heat and bring to a boil. Allow to
cook until mixture is reduced by about half and the liquid has become thick and
syrupy – this should take around 20 minutes, depending on the stove being used.
Set aside to cool slightly.