Recipes By Chef Christopher Koetke, Cec, Cce; Recipes Chart - Char-Broil LP Gas Grill Use And Care Manual

Recipes by Chef Christopher Koetke, CEC, CCE

Five-Spice Grilled Duck Breast with Asian BBQ Sauce
4 boneless skinless duck breasts
2 teas. finely grated orange zest
1-1/2 teas. salt
Combine garlic, orange zest, five spice, salt and pepper with duck breasts. Let marinate in
refrigerator for 4-24 hours. Grill duck breasts over high heat. Turn the breasts and liberally brush
Asian BBQ sauce on top. Grill until breasts are 150-155 internal temperature. While breast are
cooking, grill green onions over high heat until they begin to soften (about 2 minutes). Serve with
duck breasts. Additional Asian BBQ sauce (perhaps thinned with a little water) can be served on
the side.
Asian BBQ Sauce
2 Tbles. oyster sauce
1/4 teas. Tabasco
1 teas. sesame oil
Mix ingredients together until blended. Store covered in refrigerator until needed.
Ratatouille Melts
2 zucchini, diced (about 3 cups)
1 large red pepper, diced (about 1-1/2 cups)
4 garlic cloves, minced
1/2 to 3/4 cup extra virgin olive oil
1/2 teas. black pepper
2 cups grated Mozzarella cheese
1 foot long French bread
In a large sauté pan, sauté zucchini over high heat in 2 Tbles. olive oil. Cook until zucchini are
lightly browned and softened. Set aside in a bowl. Sauté eggplant over high heat in 3-4 Tbles.
olive oil until lightly browned and softened. Add to bowl. In the same sauté pan, sauté red pepper
over moderate heat in 2 Tbles. olive oil. Cook until red peppers are lightly browned and softened.
Add to bowl. Sauté onions in 3 Tbles. olive oil until translucent, add garlic, cook 2 more minutes.
Add zucchini, eggplant and red pepper. Reduce heat and cook 15 minutes, or until all ingredients
are very soft. Season with salt and pepper. (At this point, ratatouille can be chilled and reheated
when necessary). Cut bread in half lengthwise. Scoop out center of bread so that it looks like a
boat. Fill bread with hot ratatouille. Sprinkle with Basil, Parmesan and Mozzarella. Place filled
breads over low heat. Cover grill and cook until cheese is melted and bread is toasted.
1 garlic clove, minced
1-1/2 teas. five spice mix
1/4 teas. black pepper
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6 Tbles. hoisin sauce
2 Tbles. orange juice
1 medium eggplant, diced (about 4 cups)
1 large onion, finely diced (about 1-1/2 cups)
4 large tomatoes, seeded and diced
1-1/2 teas. salt
1/3 cup Parmesan cheese
1/2 cup chopped fresh basil
Serves 4
Serves 3-4
Serves 3-4
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