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juice and remaining salt. If using wooden
skewers, put 3 shrimp on each skewer. Set
the count-up timer and cook the skewers
on the bottom half of the grill for about 5
minutes on the first side and 3 minutes on
the other side until shrimp are fully opaque.
Alternately, shrimp may be cooked directly
on the bottom plate of the grill without
the skewers for the same amount of time.
Transfer shrimp to a
serving plate.
6.
To assemble fajitas, put 3 shrimp on a tortilla
and top with a spoonful of the peppers and
onions. Serve with a small lime wedge and,
if desired, guacamole, salsa and sour cream.
Nutritional information per serving (1 fajita):
Calories 196 (40% from fat) • carb. 16g
pro. 13g • fat 9g • sat. fat 1g • chol. 85mg
sod. 418mg • calc. 76mg • fiber 1g
Skirt Steak with Chimichurri Sauce
If you have any ripe fruit on hand, like ripe
pineapple or mango, chop it finely and add
about 1 tablespoon to the sauce for added
sweetness and a pop of color.
Plate Side: Grill
Cooking Position: Open and flat
Griddler
®
with smoke-less
Makes about 1 cup sauce, 3 to 4 servings
Sauce:
4
garlic cloves, finely chopped
½
teaspoon salt
Pinch cumin
Pinch red pepper flakes
1
tablespoon plus 2 teaspoons red
wine vinegar
/
cup extra virgin olive oil
2
3
¼
cup parsley leaves, roughly chopped
2
tablespoons fresh oregano leaves,
roughly chopped
Steak:
1
pound skirt steak, about
1 inch thick
2
teaspoons olive oil
½
teaspoon salt
¼
teaspoon pepper
1.
Make the Chimichurri Sauce: Combine the
first 5 ingredients in a small bowl. While
whisking, add the extra virgin olive oil,
and then fold in the chopped parsley and
oregano. Cover and allow to sit so the
flavors can meld.
2.
Turn on the Cuisinart
Smoke-less mode and set both plates to
Beef.
3.
While the Griddler
steak on both sides with the olive oil, salt
and pepper.
4.
Once preheated, put the steak on the
bottom plate. Set the count-up timer and
cook for about 6 minutes on the first side
and 4 to 5 minutes on the second side, until
desired doneness.
5.
Transfer the steak to a cutting board and
allow to rest for 5 minutes. Slice against the
grain. Serve with a spoonful of the sauce
drizzled on top.
Nutritional information per serving (based on 4
servings): Calories 789 (59% from fat) • carb. 42g
pro. 39g • fat 52g • sat. fat 18g • chol. 435mg
sod. 1229mg • calc. 482mg • fiber 4g
Toasted Avocado, Cheese
and Tomato Panini
Simple ingredients with maximum taste.
Plate Side: Grill
Griddler
Cooking Position: Closed
®
Makes 2 sandwiches
2
ciabatta or French rolls
½
ripe avocado
/
–¼
teaspoon kosher salt, divided
1
8
/
teaspoon freshly ground
1
8
black pepper
1
small/medium tomato
(about 4 ounces), thinly sliced
3
ounces sliced Havarti cheese
(about 4 thin slices)
¼
teaspoon extra virgin olive oil
1.
Slice the rolls and lay flat. Spread half of
the avocado on the bottom half of each
roll. Sprinkle with ½ of the salt and pepper.
Divide the tomato slices evenly and place on
the avocado. Sprinkle evenly with remaining
salt and pepper.
2.
Add the cheese evenly, place tops on both
rolls, and then brush the top of each roll with
the olive oil.
3.
Fit the Cuisinart
plates. Turn unit on. Select Grill/Griddle and
set to 375°F.
4.
Once preheated, place the sandwiches in
the middle of the grill. Loosen the floating
hinge and press the top plate down on the
sandwiches in the closed position. Set the
count-up timer.
21
Griddler
. Select
®
®
is preheating, season the
®
Griddler
with the grill
®
®
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