Cuisinart GR-11, Инструкция и книга рецептов

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15
Sliders
These mini burgers are a great addition to any
summer menu and kid-friendly too .
Makes 6 sliders
½ pound ground chuck
¼ small onion, grated
½
tablespoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 miniature buns or rolls
1 . Adjust feet to the tilted position . Preheat grill
in the closed position .
2 . In a medium bowl add the first five
ingredients and with clean hands, gently mix
together to combine . Divide the meat into 6
patties, each about 1½ ounces and 2 inches
in diameter .
3 . Arrange the sliders on the bottom plate .
Close, applying light pressure to the handle
for 10 seconds . Grill for 1 to 1½ minutes .
Remove the burgers and place each in a bun .
Serve immediately .
Note : For toasted buns, halve each and grill in
the closed position for 30 seconds . Remove
from the grill and proceed with cooking the
burgers .
Nutritional information per slider:
Calories 168 (33% from fat) • carb. 18g • pro. 10g
• fat 6g • sat. fat 2g • chol. 23mg • sod. 323mg
• calc. 23mg • fiber 0g
Easy Quesadillas for Two
We cannot think of a simpler yet more
satisfying snack .
Makes 2 servings
1 medium red bell pepper, cored and
thinly sliced
1 medium jalapeño, seeded and thinly
sliced
¼ large red onion, thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon chili powder
1½ tablespoons vegetable oil, divided
2 flour tortillas (10 inches)
3 ounces Monterey Jack, shredded
1 . Preheat grill in the closed position .
2 . In a medium bowl combine the pepper,
jalapeño and onion with the salt, pepper, chili
powder and 1 tablespoon of the oil .
3 . Once the grill has preheated, carefully open
it into the flat position and evenly divide
the vegetables between the plates . Grill
for about 10 minutes, turning occasionally,
until vegetables are soft and slightly golden .
Remove vegetables and set aside . Carefully
wipe grill clean with a paper towel and return
to the closed position .
4 . Place both tortillas on a flat work surface .
Evenly divide the vegetables on the bottom
halves of the tortillas and top with the
shredded cheese, leaving a ½-inch border
around the edge . Fold the top halves of the
tortillas over the filling . Brush the outsides of
the quesadillas with the remaining oil .
5 . Place one quesadilla on the bottom grill
plate and close . Grill for 4 to 5 minutes, until
cheese is melted and grill marks are visible .
Repeat with remaining quesadilla and serve .
Nutritional information per serving:
Calories 484 (51% from fat) • carb. 41g • pro. 16g
• fat 27g • sat. fat 9g • chol. 38mg • sod. 1242mg
• calc. 333mg • fiber 8g
Grilled Steak with
Scallion Butter
Flavored butter is a simple way to elevate your
steak to restaurant quality .
Makes 2 servings
2 tablespoons unsalted butter, softened
1 teaspoon finely chopped scallion
¼ teaspoon grated lime zest
¼ teaspoon soy sauce, reduced-sodium
2 boneless rib-eye steaks, 1-inch thick
(about 8 ounces each)
2 teaspoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper