IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 1 Instruction Booklet Reverse Side the GRIDDLER ™ a guide to perfect meals
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 2 SAVORY RECIPES ON THE CLOSED GRILL Grilled Green Beans with Feta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Honey Dijon Grilled Turkey Cutlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Mustard & Herb Grilled Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 The Best Hamburgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 3 ON THE CLOSED GRILL Grilled Green Beans with Feta Griddler™ Position: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 1 11⁄2 1 ⁄4 1 1 ⁄2 1 ⁄8 1 ⁄4 pound green beans, rinsed and drained teaspoons extra virgin olive oil teaspoon kosher salt tablespoon fresh lemon juice teaspoon basil teaspoon freshly ground black pepper cup crumbled feta cheese Preheat Griddler™ on High. Remove tips and tops from green beans.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 4 Place sherry, mustard, honey, soy, and ginger in a bowl; whisk to blend. Place turkey in marinade and let stand 15 minutes (it may be marinated longer if placed in refrigerator). Preheat Griddler™ on High. When Griddler™ has preheated, drain the turkey cutlets and arrange on the bottom grill plate – discard remaining marinade. Close and grill for 5 minutes (add 30 to 60 seconds if meat has been marinated in the refrigerator for 1 hour or longer). Serve.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 5 The Best Hamburgers Griddler™ Position: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 11⁄2 1 ⁄4 1 ⁄4 pounds freshly ground beef round or chuck (15% lean) teaspoon kosher salt teaspoon freshly ground black pepper Preheat Griddler™ on High. Working the ground chuck as little as possible, shape into four 6-ounce burger patties, about 4 inches in diameter. (The best way to do this is to use a 4-inch round cookie cutter).
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 6 THE PANINI PRESS Grilled Fresh Mozzarella, Tomato & Basil Panini Sandwiches Griddler™ Position: Closed Selector: Grill/Panini Plates: Grill Makes 2 servings 4 1 4 4-6 8 slices (1⁄2-inch thick) crusty artisan bread* or individual focaccia sliced horizontally tablespoon extra virgin olive oil ounces sliced fresh mozzarella (or fresh smoked mozzarella) thin tomato slices (to fit across bread) kosher or sea salt and freshly ground pepper large basil leaves Preheat
IB-5280(0,0) 17pp 4 4 1 6/25/04 8:10 PM Page 7 ounces sliced provolone teaspoons pesto teaspoon extra virgin olive oil Cut off the two heels of the baguette and cut the baguette into two 10-inch lengths. Cut each in half horizontally. Spread each half with 1 teaspoon pesto. Evenly layer the Sopressata on each bottom. Cut the roasted peppers to lay flat. Arrange the roasted peppers over the sopressata. Top with a layer of the provolone. Place top on sandwich.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 8 seconds. Grill panini for 3 to 3-1⁄2 minutes. Remove to a rack and keep warm (in oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve. Nutritional information per serving: Calories 366 (41% from fat) • carb. 34g • pro. 20g • fat 16g • sat. fat 7g • chol. 46mg • sod. 1088mg • calc.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 9 Cuban Sandwiches Griddler™ Position: Closed Selector: Grill/Panini Plates: Griddle Makes 2 servings 2 1 1 1 3 3 2 4 Cuban, French, Italian or Portuguese rolls, about 21⁄2 to 3 ounces each tablespoon unsalted butter, softened tablespoon lowfat mayonnaise tablespoon brown deli mustard or Dijon-style mustard ounces thinly sliced ham ounces thinly sliced roast pork ounces Swiss cheese long “sandwich” style slices dill pickle Cut roll horizontally for sandwiches; pl
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 10 stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of the tortilla. Fold each tortilla in half. When Griddler™ has preheated place 2 tortillas on the bottom griddle and close. Bake quesadillas for 5 to 6 minutes – until chicken is hot, cheese is melted, and tortillas are lightly golden brown and crispy. Place on a rack in a low (175-200°F) oven to keep warm. Repeat cooking for remaining 2 quesadillas.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 11 ON THE FLAT GRILL Teriyaki Grilled Chicken & Pineapple Griddler™ Position: Flat Selector: Grill/Panini Plates: Grill Makes 4 servings 1 ⁄3 3 2 2 2 11⁄2 8 cup low-sodium soy sauce tablespoons rice vinegar tablespoons dry or medium dry sherry (or may use mirin) tablespoons brown sugar, packed teaspoons powdered ginger pounds boneless, skinless chicken thighs slices fresh pineapple, 1⁄2-inch thick Place soy, sherry, vinegar, brown sugar, and ginger in a medium b
IB-5280(0,0) 17pp 2 2 11⁄2 11⁄2 1 3 ⁄4 1 ⁄2 1 6/25/04 8:10 PM Page 12 teaspoons thyme teaspoons marjoram teaspoons granulated garlic teaspoons dried minced onion teaspoon freshly ground (coarse) black pepper teaspoon cayenne pepper teaspoon white pepper beef flank steak, about 2 pounds Place the salt, paprika, thyme, marjoram, granulated garlic, minced onion, black pepper, cayenne, and white pepper in a blender or food processor and process for 20 to 30 seconds. Makes about 1⁄4 cup Spicy Rub.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 13 Place in a bowl and drizzle with melted butter, toss very gently to coat evenly. Preheat Griddler™ on Medium-High. When ready, arrange the bananas evenly spaced on both sides of the grill. Grill for 21⁄2 to 3 minutes on each side. Arrange in 4 dishes and top with Vanilla Yogurt Cream. Sprinkle with candied ginger to serve. May also be served with ice cream. Nutritional information per serving: Calories 295 (39% from fat) • carb. 43g • pro. 4g • fat 14g • sat.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 14 Cinnamon Sugar French Toast Griddler™ Position: Flat Selector: Griddle Plates: Griddle Makes 4 servings (2 slices per serving) 8 5 1 1 ⁄4 1 ⁄4 1 1 slices (preferably thick sliced) cinnamon swirl or cinnamon raisin bread large eggs cup evaporated fat free milk (not reconstituted) cup half & half (may use fat free) teaspoon salt teaspoon cinnamon tablespoon vanilla extract pinch nutmeg (freshly grated) Arrange the bread in two 8x8x2-inch glass baking dishes.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 15 Breakfast Sausages ™ Griddler Position: Closed or Flat Selector: Griddle Plates: Griddle Makes 10 sausage patties (about 13⁄4 ounces each) 12 4 1/3 1 2 1 1/2 1 1/4 1/4 ounces ground turkey (can use very lean) ounces lean ground pork cup very finely chopped tart apple tablespoon very finely minced onion tablespoons chopped fresh parsley (1 tablespoon dried parsley) teaspoon rubbed sage teaspoon thyme teaspoon kosher salt teaspoon freshly ground black pepper tea
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 16 Potato & Gorgonzola Cakes Griddler™ Position: Flat Selector: Griddle Plates: Griddle Makes 8 Cakes 2 1 1 ⁄3 1 1 1 1 1 ⁄8 large (10 ounces each) russet potatoes, peeled, thickly sliced teaspoon kosher salt, divided cup finely crumbled gorgonzola cheese* large egg, lightly beaten tablespoon finely minced shallot tablespoon chopped fresh parsley teaspoon extra virgin olive oil teaspoon freshly ground pepper Place potatoes in a medium saucepan and cover with water
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 17 Cooked Food Temperature Chart Check internal temperature, using an instant read thermometer. Rare Medium Well-done Bright red center, lighter pink to outside Light pink center, brown to outside Brown consistently throughout 140°F 160°F 170°F+ Beef The USDA recommends cooking all ground beef to at least Medium (160°F) doneness, or until center is no longer pink.
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 18 Version no.
