DeLonghi CG104 Instruction Manual page 8

pepper and onion in a bowl and set aside.
2. Place 8 tubes of calamari on grill,
approximately 8 minutes for each side.
3. Two minutes prior to removing calamari from
grill, squeeze lemon and drizzle extra virgin
olive oil over fennel, red bell pepper and
onion mixture. Salt and pepper to taste.
4. Remove calamari from grill. Slice tubes into
thin rings. Mix with salad and serve.
MEAT
Spinach and Goat Cheese Stuffed Veal Parcels
(Serves 4)
16 round wooden toothpicks, soaked in water
15 minutes.
8 three-oz veal cutlets, pounded thin
8 oz. goat cheese
8 oz. baby spinach
3 cloves minced garlic
3 T extra virgin olive oil
(Note: Set grill on high 15 minutes prior to
cooking.)
1. Sauté spinach, garlic and extra virgin olive
oil. Set aside to cool.
2. Place each cutlet on a clean surface.
Spread 1 oz of the goat cheese evenly
along the bottom of the cutlet.
3. Squeeze the moisture from 1/8 of the
spinach mixture and spread evenly over
cheese on cutlet.
4. Roll cutlet up enclosing cheese and spinach
mixture. Insert toothpicks to keep parcels
from opening during the cooking process.
5. Grill veal parcels for 4 minutes on each side.
6. Place parcels under broiler and continue
cooking for an additional 4 minutes.
Grilled Pork Chops with Butter, Sage and
Lemon Sauce
(Serves 4)
4 one-inch thick bone-in pork chops
2 large lemons
¼ lb unsalted butter
6 fresh sage leaves, minced
Salt and pepper
(Note: Set grill on high 15 minutes prior to
cooking.)
8
1. Place pork chops on grill facing 10 o'clock
position for 5 minutes. Turn pork chops to 2
o'clock position for an additional 5 minutes.
Repeat process for other side.
2. Place under broiler, and cook to your
desired finishing temperature: 145 degrees
– medium, 155 degrees – medium well,
170 degrees – well done.
3. Place butter, sage and juice of ½ lemon in
each of 4 two oz. ramekins. Place under
broiler with pork chops for the last six
minutes of cooking.
Grilled Filet Mignon with Fresh Baby Arugula
and Shaved Parmesan Cheese
(Serves 4)
4 four-oz. filet mignon (beef tenderloin)
8 oz. shaved Parmesan cheese
2 large lemons, juiced
8 oz. fresh baby arugula
8 T extra virgin olive oil
(Note: Set grill on high 15 minutes prior to
cooking.)
1. Place filets on the grill facing the 10 o'clock
position for 3 minutes. Turn the meat to the
2 o'clock position for an additional 3
minutes. Repeat for other side.
2. You have the option to remove and serve,
place under broiler to complete cooking, or
finish on grill to desired temperature: 120
degrees – blue, 125 degrees – rare, 135
degrees medium rare, 145 degrees –
medium, 155 degrees – medium well, 170
degrees – well done.
3. Mix arugula, grated cheese, lemon juice,
and extra virgin olive oil. Salt and pepper
to taste.
Serving suggestion: Slice meat and serve
family-style on top of arugula mixture.
Chicken Parmegiana
(Serves 4)
4 five-oz. portions boneless, skinless chicken
breast
4 cups prepared marinara sauce
8 oz. shredded Parmesan cheese
Salt and pepper
(Note: Set grill on high 15 minutes prior to
cooking.)
1. Grill chicken for 3 minutes in the 10 o'clock