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Resumen del manual
Dry the shrimp completely. Place in a bowl with the marinade and toss to coat. Let stand 20 to 30 minutes. Preheat the Cuisinart® Griddler Express™ on High setting. When Griddler Express™ is hot, drain shrimp. Arrange evenly spaced on the lower grill plate and close using light pressure. Grill shrimp for 21/2 to 3 minutes. Transfer to warmed plates and garnish with lemon wedges to serve. Nutritional information per serving (shrimp): Calories 340 (38% from fat) • carb. 5g • pro. 46g • fat 14g • sat. fat 2g • chol. 345mg • sod. 670mg • calc. 138mg • fiber 0g *Grill swordfish for 4 to 5 minutes – do not overcook or it will become dry. Internal temperature should be 145°F or more to taste when tested with an instant read thermometer. Cook’s Tip: When shrimp are grilled, they have a much better texture after a short period of brining. To brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water; stir until brine is cold. When cold, add shrimp and brine the shrimp for 30 to 60 minutes in the refrigerator. Grilled Green Beans with Feta Makes 4 servings 1 pound green beans, rinsed 11/2 teaspoons extra virgin olive oil 1/4 teaspoon kosher salt 1 tablespoon fresh lemon juice 1/2 teaspoon basil 1/8 teaspoon freshly ground black pepper 1/4 cup crumbled feta cheese Preheat the Cuisinart® Griddler Express™ on high setting. Remove tips and tops from green beans. Place in a bowl and drizzle with olive oil. Toss to coat. 10 When Griddler Express™ is hot, arrange half the onion. Drizzle with Lemon Dill Dressing and green beans on the bottom grill plate. Close and serve warm, or cover, refrigerate and serve grill for 4 to 5 minutes. Using a pair of heatproof c h i l l e d . tongs for nonstick cookware, remove the green beans and transfer to a bowl. Sprinkle with half the salt. Grill remaining green beans and add to the bowl. Sprinkle with the remaining salt, lemon juice, basil and pepper; toss to coat. Arrange green beans in a shallow serving bowl and sprinkle with crumbled feta cheese. Nutritional information per serving: Calories 61 (34% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg • calc. 64mg • fiber 4g Grilled White & Sweet Potato Salad with Lemon Dill Dressing Makes 4 servings 12 ounces sliced sweet potato*, 1/8–1/4-inch thick 12 ounces sliced white potato*, 1/8–1/4-inch thick 5 tablespoons extra virgin olive oil, divided 2 tablespoons fresh lemon juice 1 tablespoon finely chopped shallot 11/2 teaspoons dry dill weed (or 1 tablespoon fresh) 1 teaspoon Dijon-style mustard 3/4 teaspoon kosher salt, divided 1/2 cup thinly sliced celery 1/4 cup chopped red onion In separate bowls, toss each type of sliced potato with 1 tablespoon extra virgin olive oil. Preheat the Cuisinart® Griddler Express™ on Medium setting. Place the lemon juice, chopped shallot, dill weed, m u s t a rd, and 1/4 teaspoon of the salt in a medium bowl. Stir with a whisk. While whisking, add the remaining 3 tablespoons of olive oil in a steady s t ream and whisk until the mixture is an emuls i o n . Reserve. When Griddler Express™ is hot, arrange one type of the potato slices on the lower grill. Cover and grill until tender, about 4 to 6 minutes, depending on thickness. As potatoes finish grilling, arrange them on a platter and sprinkle with remaining salt. When all potatoes are grilled, top with sliced celery and chopped re d Nutritional information per serving: Calories 304 (46% from fat) • carb. 40g • pro. 4g • fat 17g • sat. fat 2g • chol. 0mg • sod. 324mg • calc. 41mg • fiber 5g *It is important that the potatoes be sliced to an even thickness to maintain optimum contact with upper and lower grilling surfaces at the same time. Slicing can be done using a mandoline, or even easier using a Cuisinart® F o o d P rocessor fitted with the 4- or 6-mm slicing disc. White/yellow potatoes sliced 4-mm thick will take about 4 to 41/2 minutes to grill until tender. White/yellow potatoes sliced 6-mm thick will take about 5 to 51/2 minutes to grill until tender. Sweet potatoes will take about 30 to 45 seconds less to grill until tender. Grilled Portobello Salad Makes 4 servings 1/4 cup extra virgin olive oil 2 tablespoons white balsamic vinegar 1 tablespoon water 1 clove garlic, peeled and minced 1 tablespoon minced onion or shallot 1 teaspoon thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 18 ounces thickly sliced portobello mushrooms* 1/3 cup finely chopped red bell pepper 1/3 cup finely chopped yellow bell pepper Place the olive oil, vinegar, water, garlic, onion, thyme, salt, and pepper in a food processor fitted with the metal blade or a blender. Process or blend until emulsified. Pour over the sliced portobellos and toss gently to coat. Let stand for 10 to 15 minutes. Preheat the Cuisinart® Griddler Express™ on high setting. When the Griddler Express™ is hot, a...