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GA_PaniniPressManualWPGPP20_GA_PaniniPressManualWPGPP20 10/21/11 4:58 PM Page 15
Barbecued Shrimp "BLT"
4 servings
INGREDIENTS
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter,
cut into small pieces
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp,
peeled and cleaned
METHOD
1
With your Panini Press in the closed position preheat until the green
ready light illuminates.
2
Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan
with wine and vinegar and reduce slightly. Pour in cream and reduce
sauce by half. Whisk in butter and strain into a clean pan. Season
with lemon juice, salt and pepper. Keep warm.
3
Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in
Panini Maker for 1-2 minutes. Do not overcook. Drain shrimp and cut
in half lengthwise.
4
To assemble one sandwich, spread a little mayonnaise on one slice of
bread and top with a little lettuce. Top with three slices of tomato,
season lightly with salt and pepper, and place bacon on top of
tomatoes.Top with second slice of bread, a thin layer of mayonnaise
and a little lettuce. Heat the shrimp by placing in the warm lemon
butter. Place warmed shrimp on lettuce. Top with third slice of
bread. Repeat with remaining sandwiches.
5
Place sandwiches in Panini Maker, two at a time, to toast the bread.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and
drained
salt and pepper, to taste
15
Meat Loaf Patties with
Mushroom Sauce
8 servings
INGREDIENTS
5 slices eggplant
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, minced
Salt and pepper, to taste
1/2 cup heavy cream
2 pounds ground lamb, pork, or veal (or a combination)
2 large eggs, lightly beaten
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon fresh thyme, chopped
Mushroom Sauce (page 18)
METHOD
1
With your Panini Press in the closed position preheat until the green
ready light illuminates.
2
Brush eggplant slices with olive oil and grill in Panini Maker for
4 minutes. Remove from Panini Maker and chop.
3
In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive
oil until blond; add minced mushrooms, and season lightly with salt
and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in
cream and cook until all cream has been absorbed, stirring
occasionally. Cool.
4
In a large bowl, add chopped eggplant, mushroom mixture and
ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper
to taste. Form mixture into 8 patties.
5
Place patties two at a time in the Panini Maker and cook for
4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and
mushroom sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
16
Meijer.com
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