Replacement Part List

15
RECIPES
GRILLED WATERMELON AND QUESO SALAD
SERVES 4
PREPARATION: 10 minutes
GRILL: 6 minutes
COOKING TIME: 16 minutes
INGREDIENTS:
- 1/4 cup olive oil
- 1 shallot, minced
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon salt
- 1/2 (4-pound) seedless watermelon, cut into 8 wedges
- 8 (1/4-inch thick) slices white frying cheese, such as
queso or halloumi
- 1 (5-ounce) container baby arugula
PREPARATION:
Whisk together the olive oil, shallot, lemon juice, mint, and
salt in a small bowl; set aside. Insert the grill plates. Turn the
temperature on the lower plate of the grill to 430°F/220°C and
preheat the grill. Place the cheese and watermelon slices side
by side on the grill and grill, turning once, until heated through
and grill marks appear, about 3 minutes per side.
Divide the arugula, watermelon, and cheese among 4 plates.
Drizzle evenly with the dressing and serve at once.
GRILLED FRENCH TOAST WITH BERRIES
SERVES 4
PREPARATION: 10 minutes
COOK: 6 minutes
COOKING TIME: 16 minutes
INGREDIENTS:
- 2 cups assorted berries, such as strawberries, blackberries,
or blueberries
- 3 tablespoons maple syrup
- 4 large eggs
- 3/4 cup half-and-half
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 8 slices Challah bread, or rm white sandwich bread,
sliced 3/4-inch thick
PREPARATION:
Combine the berries and syrup in a medium bowl; set aside.
Whisk together the eggs in a shallow dish until well mixed.
Add the half-and-half, sugar, vanilla, nutmeg, and salt until
blended. Working in batches, add the slices of bread to the egg
mixture and turn to coat; lets stand until well soaked, about
1 minute. Spray the grill plates with nonstick spray. Insert
the grill plates in the “open grill mode” Turn the temperature
on the lower plate of the grill to 430°F/220°C and preheat the
grill. Grill the bread until browned and grill marks form on the
bottom, about 2 minutes. Flip and grill for about 2 minutes
longer until the French toast is cooked through. Serve with the
berries spooned over top.
GRILLED BANANAS FOSTER WITH BUTTER RUM SAUCE
SERVES 4
PREPARATION: 10 minutes
GRILL: 4 minutes
COOKING TIME: 14 minutes
INGREDIENTS:
- Butter Rum Sauce
- 6 tablespoons butter
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons light rum
- 3 tablespoons half-and-half
- 4 rm ripe bananas
- 2 tablespoons melted butter
- Vanilla ice cream for serving
PREPARATION:
To make the Butter Rum sauce, heat the butter in a medium
saucepan over medium heat until melted. Add the brown
sugar, cinnamon, and nutmeg and cook, stirring frequently,
until the mixture comes to a simmer, about 3 minutes. Stir in
the rum and half and half and cook, stirring, until the mixture
bubbles and thicken, about 3 minutes longer. Remove from the
heat; keep warm.
Cut each unpeeled banana crosswise in half, then in half
lengthwise. Spray the grill plates with nonstick spray and insert
in the open grill position. Turn the temperature on the lower
plate of the grill to 430°F/220°C and preheat the grill. Add the
bananas, cut-side down and grill until grill marks form on the
bottom, about 2 minutes. Flip and grill 1 minute longer until
the bananas are heated through, but not too soft. Divide the
bananas among 4 dessert dishes. Top with the ice cream and
sauce. Serve warm.