Instruction
Booklet
Reverse Side
Cuisinart® Compact Grill Centro GC-15
RECIPES
Cooking Guide and Food Temperature Chart .................3
Breakfast
Banana Buttermilk Pancakes ..............................4
Country Breakfast .......................................4
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce ...................5
Grilled Vegetable Salad ...................................6
Prosciutto-Wrapped Asparagus ............................6
Shrimp and Vegetable Quesadillas ..........................7
Entrées
Sliders ................................................8
Ketchup (Slider Topping) ..................................8
Mushrooms with Gruyère (Slider Topping) ....................8
Parmesan Turkey Burgers .................................9
Grilled Rib-Eye Steaks ...................................9
Asian-Style Tofu Kebabs ................................10
Hot Dogs .............................................10
Grilled Corn Slaw (Hot Dog Topping) .......................11
Hot Dog Chili (Hot Dog Topping)...........................11
Baked Beans (Hot Dog Topping)...........................12
Middle Eastern Spiced Chicken and Vegetable Kebabs ........12
Scallops with Lemon Herb Butter ..........................13
Sausage with Peppers and Onions.........................13
Sides
Corn on the Cob .......................................14
Herb Roasted Potatoes .................................. 14
Grilled Baby Bok Choy ..................................15
Sushi Rice Cakes.......................................15
Desserts
Chocolate Griddle Cakes with Bananas .....................16
Grilled Fruit............................................16
Grilled Strawberry Shortcakes ............................17
2
COOKING GUIDE AND FOOD TEMPERATURE CHART
The following are suggested Grilling times for the Cuisinart®
Compact Grill Centro, using the Grill or griddle side of the plates.
Times are approximate and will vary with temperature of items
being Grilled. Only boneless poultry, meat and seafood should be
Grilled – plates will maintain contact with bones, but will lose
contact with meat as it cooks and it will appear “steamed.” Preheat
the Cuisinart
®
Compact Grill Centro according to instructions
before Grilling.
Marinades can be used, but draining is suggested before placing
on the hot Griddler. An instant-read thermometer or a probe-type
thermometer is a handy tool for checking the internal temperature
of foods Grilled.
Meat
Bacon Grill/Griddle Place bacon on cold Grill/griddle plate.
Beef,
hamburgers
Beef, boneless
steak, ¾- to
1-inch thick
Beef, boneless
steak
Hot Dogs Rollers 5 hot dogs fit on the Rollers. Cook on
Precooked
Sausage Links
Sausage Links,
uncooked
Grill/Griddle/
Skewer/Roller
Cook on High until desired doneness
Grill Cook on High to degree of desired
Grill Pat steaks dry before cooking. Preheat
Skewers Cut into 1- to 2-inch pieces and thread on
Rollers 5 sausages fit on the Rollers. Cook on
Rollers 5 sausages fit on the Rollers. Cook on
doneness. USDA recommends cooking
ground meat to an internal temperature of
160˚F (nearly well done) which takes about
5 to 7 minutes per side. 135 to 140˚F medium rare; 145 to 150˚F - medium; 150
to 155˚F - medium well; 165 to 170˚F - well
done.
Grill on High. Cook about 4 to 5 minutes
per side, or until desired doneness.
3 of the provided skewers. Cook on High
until desired doneness (about 15 minutes
for medium).
High for about 15 minutes, or until fully
cooked through and browned.
High for about 12 minutes, or until nicely
browned.
High for about 12 minutes, or until fully
cooked through and browned.
Suggested Grilling
Temperatures and Times
Meat
Breakfast
Links (small),
uncooked
Boneless
Chicken
Boneless
Chicken
Fish Steaks Grill ¾- to 1-inch thick. Cook on High for 6 to
Sea Scallops Skewers Remove tough “foot” (muscle) and
Sea Scallops Grill Prepare as above. Cook on High, about
Shrimp Skewers Shell and devein, dry well. Thread onto 3
Shrimp Grill Prepare as above. Cook on High, about
Grill/Griddle/
Skewer/Roller
Grill Cook on High for about 2 minutes per
Grill Pounded to ½ to ¾-inch in height. Cook
Skewers For skewers, cut into 1- to 2-inch pieces
side, or until fully cooked through and
browned.
on High for 10 to 12 minutes per side. (An
internal temperature of 170˚F - and juices
run clear when pierced.)
and thread on 3 of the provided skewers.
Cook on High for about 20 to 25 minutes,
or until fully cooked through and browned.
8 minutes per side.
discard. Pat dry and thread alternately
with lemon wedges on 3 of the provided
skewers. Cook on High for about 20
minutes, or until opaque throughout.
3 to 4 minutes per side.
of the provided skewers. Cook on High for
6 to 8 minutes, or until opaque throughout.
2 to 3 minutes per side.
Suggested Grilling
Temperatures and Times
3
Breakfast
Banana Buttermilk Pancakes
A crispy exterior gives these pancakes a delightful texture.
Serves 4 people (8 pancakes)
1 cup unbleached, all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
1
8
∕
teaspoon table salt
1
8
∕
teaspoon ground cinnamon
¾ cup buttermilk, plus 2 tablespoons, at room temperature
1 large egg, at room temperature
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled to room
temperature
1 ripe banana (¼ mashed, ¾ cut into thin slices)
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. Prepare the pancake batter. Put the flour, sugars, baking soda,
baking powder, salt and cinnamon into a medium bowl. Stir with a
whisk to blend. Reserve.
3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.
Add to the flour mixture; whisk to combine.
4. Stir in the melted butter and then fold in the mashed banana. Be
careful not to over mix.
5. Once griddle has preheated for 10 minutes, drop batter evenly onto
the griddle plate using a ¼-cup measure. Place 2 to 3 banana
slices on each pancake. Cook pancakes until bubbles form, about
3 to 4 minutes; flip and cook until done, about 2 to 3 minutes
longer.
6. Transfer to warm plates to serve. As you finish each batch of
pancakes, you can keep them warm on a wire rack placed on a
baking sheet in a low oven (200°F). Repeat until all the batter is
used.
Note:
For a complete breakfast, put 5 breakfast sausages on the
rollers to cook once the Grill is preheated. Once they have been
cooking for 5 minutes start cooking the pancakes.
Nutritional Information per serving (2 pancakes):
Calories 222 (31% from fat) • carb. 32g • pro. 7g • fat 8g • sat. fat 4g
• chol. 71mg • sod. 310mg • calc 92mg • fiber 1g
Country Breakfast
A little bit of ever ything in this hearty start to the day.
Makes two servings
½ pound potatoes (new red or Yukon gold, or a mix of both),
scrubbed and not peeled
1 tablespoon melted unsalted butter or olive oil
pinch sea salt
pinch freshly ground black pepper
pinch dried thyme
2 tablespoons finely chopped small onion
(about ¼ small onion)
4 pre-cooked chicken breakfast sausage links
(pricked with the tines of a fork all over)
4 large eggs
1. Put the potatoes into a large saucepan filled with salted water.
Cover and bring to a boil. Cook until potatoes are just fork-tender.
Reserve to cool.
2. Preheat the Cuisinart
plate and the rollers on the bottom of the Grill, to High.
3. While Grill Centro is preheating (about 10 minutes), cut the cooled
potatoes into ½-inch pieces and put into a medium mixing bowl.
®
Compact Grill Centro, fitted with the griddle
4
Toss with the melted butter/oil, salt, pepper, thyme and onion.
4. Place the sausages on the rollers as instructed on page 5 of the
instruction booklet and put the potato mixture on the griddle plate.
Cook the potatoes for about 10 minutes, tossing occasionally, or
until fully cooked. Taste and adjust seasonings as desired.
Once fully cooked, push to the right side of the griddle plate to
keep warm. Reduce the temperature to Medium. (Check on
sausages - they will only take 10 to 12 minutes).
5. While the sausages are still cooking, break four of the eggs onto
the griddle plate. Let cook for about 2 minutes per side, or until
desired doneness. Repeat with remaining eggs. Serve immediately
with the sausages.
Nutritional information per serving (2 eggs, 2 sausage links and ¼ of potatoes):
Calories 425 (58% from fat) • carb. 21g • pro. 23g • fat 27g • sat. fat 9g
• chol. 457mg • sod. 541mg • calc. 85mg • fiber 2g
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce
Makes 2 servings
Chicken Satay:
1 small garlic clove
1 green onion, cut into 1-inch pieces
1 ½-inch piece fresh ginger, peeled and halved
1 ½-inch piece of lemongrass, halved,
or about 1 teaspoon chopped
2 tablespoons fresh cilantro
¾ cup coconut milk
½ pound boneless chicken breast ,
cut into 1-inch pieces
Peanut Sauce:*
½ jalapeño pepper, halved and seeded
1 small garlic clove
1 ½-inch piece fresh ginger, peeled
½ cup roasted, unsalted peanuts
3 tablespoons creamy peanut butter
¼ cup coconut milk
1 tablespoon tamari soy sauce
½ teaspoon Thai red chili paste
½ teaspoon fresh lime juice
½ teaspoon fish sauce
1 to 2 tablespoons water
1. Insert the metal chopping blade into a Cuisinart® Food Processor.
Put the garlic, green onion, ginger and lemongrass in the work
bowl and process until finely chopped. Put the chopped
ingredients into a medium mixing bowl. Add cilantro to the food
processor bowl and pulse to roughly chop. Add to the mixing bowl
and whisk in the coconut milk. Put the chicken into the satay
marinade. Cover with plastic and refrigerate for no more than two
hours.
2. While chicken is marinating, prepare the peanut sauce. With the
food processor running, drop the jalapeño, garlic and ginger
through the feed tube; process until finely chopped. Add the
roasted peanuts and pulse until peanuts are well processed. Add
the peanut butter, coconut milk, tamari, chili paste, lime juice, and
fish sauce and process until smooth. To thin out sauce, add a
tablespoon of water at a time while the machine is running.
3. Ten minutes before chicken has finished marinating, preheat the
Cuisinart
®
Compact Grill Centro to High. Thread three of the
skewers with the marinated chicken. Fit skewers into place as
instructed on page 5 of the instruction booklet. Let cook until fully
cooked through, about 20 to 25 minutes.
4. Serve immediately with the peanut sauce on the side for dipping.
*This recipe of Peanut Sauce makes about 1 cup, more than you
will need for this dish, but it keeps well for up to 2 weeks when
wrapped and stored in the refrigerator. Great in a stir-fry too!
(base d on 2 servings, with 2 tablespoons of the pe anut sauce):
Calories 431 (61% from fat) • carb. 10g • pro. 33g • fat 30g • sat. fat 19g
Nutritional information per serving
• chol. 66mg • sod. 222mg • calc. 35mg • fiber 2g
5
Grilled Vegetable Salad
A salad composed of Grilled vegetables makes
a beautiful and simple first course.
Makes two 1-cup servings
½ medium to large red pepper, approximately 4 ounces,
cut into ¼-inch slices widthwise
½ small zucchini, approximately 3 ounces, ends trimmed,
halved widthwise and cut into ¼-inch slices lengthwise
4 ounces trimmed asparagus
¼ small eggplant, approximately 3 ounces, ends trimmed,
cut into ¼-inch rounds
1 green onion, cut into 1-inch pieces
1 garlic clove, crushed
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
3 leaves basil, sliced thinly
½ teaspoon fresh lemon juice or balsamic vinegar
1. Preheat Cuisinart® Compact Grill Centro, fitted with the Grill plate,
to Medium.
2. While Grill is heating, place all vegetables in a large mixing bowl.
Toss with garlic, 1 tablespoon extra-virgin olive oil, ½ teaspoon of
kosher salt and ¼ teaspoon of black pepper.
3. Once preheated (about 10 minutes), put vegetables onto Grill in a
single layer. Grill vegetables until tender, approximately 4 to 5
minutes per side. Vegetables should be cooked in at least 2
batches.
4. Once all vegetables are Grilled, put back in mixing bowl and toss
with remaining teaspoon of olive oil, salt and pepper, basil, and
lemon juice or vinegar.
5. Taste and adjust seasoning accordingly. Serve immediately, warm
or at room temperature.
Nutritional information per 1-cup serving:
Calories 126 (62% from fat) • c arb. 10g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 541mg • calc. 37mg • fiber 5g
Prosciutto-Wrapped Asparagus
A quick hors d’oeuvre that is sure to impress. If you are expecting a
larger crowd, simply double the recipe.
Makes about 4 servings
12 spears trimmed asparagus (about 6 ounces)
1 teaspoon extra virgin olive oil
pinch freshly ground black pepper
¼ teaspoon fresh lemon juice
2 to 3 tablespoons coarsely grated or shredded Parmesan
2 to 3 ounces thinly sliced prosciut to
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While the Grill is preheating (about 10 minutes), toss the asparagus
with the olive oil, pepper and lemon juice. Top each asparagus
spear with about a pinch of Parmesan, and then wrap each with
half a piece of the prosciutto.
3. Grill for about 2 to 3 minutes per side, turning 3 to 4 times until
prosciutto is crisped.
4. Serve immediately.
Nutritional information per serving:
Calories 63 (50% from fat) • carb. 2g • pro. 6g • fat 4g • sat. fat 1g
• chol. 10mg • sod. 434mg • calc. 46mg • fiber 1g
6
Shrimp and Vegetable Quesadillas
Makes 2 quesadillas
Shrimp and Marinade:
½ pound large shrimp, deveined and shelled,
rinsed well (should be about 8 to 9 shrimp)
2 tablespoons chopped cilantro
½ jalapeño pepper, deseeded and sliced
1 small garlic clove, crushed
1
8
∕
teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
2 teaspoons olive oil
1 small bell pepper, cut into ¼-inch slices
(or you could use ½ medium to large pepper)
½ jalapeno pepper, deseeded and thinly sliced
½ medium red onion, thinly sliced
¼ teaspoon kosher salt, divided
½ tablespoon olive oil
4 small flour or corn tortillas
(6-inch, if you only have 8-inch tor tillas,
you'll need to assemble the quesadillas in batches)
1 teaspoon vegetable oil, plus more for brushing the tortillas
3 ounces Queso Fresco, shredded
1. Toss the first seven ingredients together in a medium-large mixing
bowl. Cover and refrigerate for about 30 minutes.
2. In a separate mixing bowl, combine the peppers, onion, half of the
salt and olive oil. Reserve.
3. Ten minutes before shrimp have finished marinating, preheat the
Cuisinart
®
Compact Grill Centro, fitted with the Grill plate, to High.
4. Remove the shrimp from the marinade and sprinkle with the
remaining salt. Thread shrimp onto 3 of the provided skewers
(about 3 shrimp per skewer, depending on the size of the shrimp).
Fit skewers into place as instructed on page 5 of the instruction
booklet. Grill shrimp until fully cooked and opaque throughout,
about 6 to 8 minutes.
5. While shrimp are cooking underneath, put the onions and peppers
on the preheated Grill top. Toss frequently and cook until softened,
about 8 to 10 minutes. Remove and reserve.
6. While shrimp and vegetables are cooking, brush one side of each
tortilla with the vegetable oil.
7. Once shrimp and vegetables have fully cooked, remove from Grill.
Reser ve.
8. Place 2 tortillas on the Grill (or 1 if using 8-inch tortillas), oiled side
down. On each tortilla place ¼ of the cheese, ½ of the vegetables,
½ of the shrimp, and another ¼ of the cheese. Top with tortilla oiled
side up. Grill quesadillas 2 to 3 minutes per side, until the cheese
has melted, vegetables warmed through, and the tortillas are crispy.
Repeat if necessary with the other if using 6-inch tortillas.
9. Cut each quesadilla into quarters. Serve with sides of salsa, sour
cream, and guacamole.
Nutritional information per quesadilla:
Calories 564 (44% from fat) • carb. 40g • pro. 38g • fat 28g • sat. fat 11g
• chol. 217mg • sod. 1299mg • calc. 439mg • fiber 3g
7
Entrées
Sliders
Perfect for kids or as a fun dinner. Set up a toppings bar with our
suggestions below, or with some of your favorites.
Makes about 8 sliders
1 pound ground beef
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill
plate, to High.
2. While the Grill is preheating (about 10 minutes), add all ingredients
to a large mixing bowl. Very gently mix together by hand. Form into
2-ounce patties, about ¼-cup each (you should get about 8
patties).
3. Grill for about 2 to 4 minutes per side. Ser ve immediately with any
of our suggested toppings.
Nutritional information per slider:
Calories 145 (72% from fat) • carb. 0g • pro. 10g • fat 11g • sat. fat 4g
• chol. 40mg • sod. 171mg • calc. 11mg • fiber 0g
Ketchup (Slider Topping)
Makes about 2 cups
1 garlic clove
½ medium onion, cut into 1-inch pieces
½ tablespoon extra virgin olive oil
1 can (14.5 ounces) diced tomatoes, juices drained
1 can (6 ounces) tomato paste
½ cup packed dark brown sugar
¹∕³ cup cider vinegar
¾ teaspoon sea or kosher salt
½ teaspoon dry mustard
¼ teaspoon ground cinnamon
pinch freshly ground black pepper
¼ teaspoon ground all-spice
1. Put the garlic and the onion into the work bowl of a Cuisinart® Food
Processor fitted with the chopping blade. Pulse 2 times and then
process until finely chopped.
2. Heat the oil in a medium skillet set over medium-low heat. Add the
garlic and onion. Sauté until softened, about 5 minutes.
3. While vegetables are sautéing, add the remaining ingredients to the
work bowl of the food processor.
4. Add the sautéed vegetables back into the work bowl of the food
processor with the other ingredients. Pulse 2 to 3 times, and then
process about 45 seconds, or until mixture begins to thicken and is
completely smooth. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 tablespoon):
Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 85mg • c alc. 5mg • fiber 0g
Mushrooms with Gruyère (Slider Topping)
Makes about 1½ cups
1 to 1¼ pounds sliced mushrooms (a mixture of any kind)
½ large shallot, finely chopped
1½ teaspoons fresh thyme
2 tablespoons olive oil
¼ teaspoon sea salt
pinch freshly ground black pepper
3 ounces shredded Gruyere
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate, to Medium.
8
2. While griddle is preheating (about 10 minutes), toss all of the
ingredients, except for the Gruyère, together in a medium mixing
bowl. Place half of the mixture on the preheated griddle. Let cook,
tossing occasionally, for about 5 minutes. Move the mushroom
mixture over to the right side of the griddle to keep warm and add
the remaining half. Let cook until fully softened and fragrant, an
additional 10 minutes.
3. Before serving, sprinkle the Gruyère on top of the mushrooms to
melt.
Nutritional information per serving (2 tablespoons):
Calories 61 (66% from fat) • carb. 2g • pro. 4g • fat 5g • sat. fat 2g
• chol. 8mg • sod. 71mg • calc. 75mg • fiber 0g
Parmesan Turkey Burgers
A healthy alternative to the beef burger.
Makes 4 burgers
1 pound ground turkey (7% fat works best)
14 cup finely chopped green onion
¼ cup finely chopped Italian parsley
¼ cup finely grated Reggiano Parmesan or Asiago
1
8
∕
teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon sea salt, divided
1. Put the turkey into a large bowl with the onion, parsley, cheese, and
black pepper. Using clean hands, stir to combine and mix well, but
do not overwork the meat. Divide into 4 equal portions (4 ounces
each) and shape into 4-inch burgers (about ¹∕³ cup each). Sprinkle
each side with the garlic powder and salt. Refrigerate if not Grilling
immediately.
2. Preheat the Cuisinart
plate, to High.
3. Once the Grill is hot (about 10 minutes), arrange burgers evenly
spaced on the Grill. Cook for about 6 to 8 minutes per side, until
®
Compact Grill Centro, fitted with the Grill
well Grilled and juices run clear. Internal temperature of meat
should be 165°F when tested with an instant-read thermometer.
4. Serve hot on Grilled buns or English muffins. Buns can be toasted
concurrently with burgers. To do so, fit skewers as instructed on
page 5 of the instruction booklet. Open buns flat and place on top
of skewers, with motor off. A medium color takes about 1½ minutes.
Nutritional information per burger:
Calories 195 (51% from fat) • carb. 1g • pro. 22g • fat 11g • sat. fat 3g
• chol. 94mg • sod. 319mg • calc. 80mg • fiber 0g
Grilled Rib-Eye Steaks
Need a side dish? Prepare the Roasted Potato Skewers on page 14
while Grilling your steaks. Start with the potatoes and then after 15
minutes of cooking time, start cooking the steaks.
Makes 2 servings
1 boneless rib-eye steaks (about 12 ounces)
1 tablespoon extra virgin olive oil, divided
¼ teaspoon kosher salt, divided
1
8
∕
teaspoon freshly ground black pepper, divided
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill
plate, to High.
2. Coat the steak with ½ tablespoon of olive oil. Season evenly with
the salt and pepper.
3. Once the Grill has preheated, for 10 minutes, place the steak on the
hot Grill plate.
4. Grill 4 to 5 minutes per side, or until desired doneness.
Nutritional information per serving:
Calories 527 (77% from fat) • carb. 0g • pro. 30 g • fat 45g • sat. fat 16g
9
• chol. 116mg • sod. 362mg • calc. 17mg • fiber 0g
Asian-Style Tofu Kebabs
The soy ginger marinade is a wonderful complement to the tofu and
Makes 2 servings
Marinade
1 garlic clove
1 ½-inch piece fresh ginger, peeled
¼ cup reduced-sodium soy sauce
1 teaspoon Dijon-style mustard
2 tablespoons tahini
1 tablespoon honey
2 tablespoons extra virgin olive oil
8 ounces extra-firm tofu, cut into 2-inch pieces
6 ounces eggplant, cut into 2-inch pieces
1. Prepare the marinade. Put the garlic and ginger into the work bowl
of a Cuisinart® Mini Chopper or Food Processor fitted with the
chopping blade. Pulse to roughly chop. Add the soy sauce,
mustard, tahini and honey. Process until combined. Slowly add the
olive oil through the recessed area on the lid. Process until
homogenous. If not using immediately, store in the refrigerator in a
sealed glass jar.
2. Put all of the remaining ingredients into a large mixing bowl. Add
the marinade and very gently toss to combine. Cover the bowl with
plastic wrap; let marinate in the refrigerator for 1 to 2 hours.
3. Ten minutes before tofu and eggplant have finished marinating,
preheat the Cuisinart
4. Thread the tofu and eggplant on three of the provided skewers. Fit
skewers into place as instructed on page 5 of the instruction
booklet.
mixed vegetables.
®
Compact Grill Centro to High.
5. Cook kebabs for 18 to 20 minutes, or until tofu and vegetables are
fully cooked and lightly browned.
Nutritional information per serving:
Calories 386 (59% from fat) • carb. 25g • pro. 17g • fat 27g • sat. fat 3g
• chol. 0mg • sod. 1207mg • calc. 207mg • fiber 4g
Hot Dogs
Here is the foundation for the perfect dog.
Makes 4 servings
4 hot dogs
4 hot dog buns
melted butter (optional)*
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate and the rollers on the bottom of the Grill, to High.
2. Once preheated (about 10 minutes), place the hot dogs on the
rollers as instructed on page 5 of the instruction booklet.
3. When the hot dogs have been cooking for about 8 to 12 minutes,
place the hot dog buns on the griddle cut side down and toast,
about 2 to 3 minutes per side. *If using melted butter, brush the
inside of the buns before toasting.
4. Serve with desired toppings and sides
Nutritional information per hot dog:
Calories 234 (54% from fat) • carb. 19g • pro. 10g • fat 15g • sat. fat 6g
• chol. 30mg • sod. 560mg • calc. 25mg • fiber 3g
10
Grilled Corn Slaw (Hot Dog Topping)
Makes about 2 cups
2 ears corn on the cob, shucked and each cut into 4 pieces
2 tablespoons unsalted butter, melted, divided
1 medium red bell pepper, thinly sliced
½ red onion, thinly sliced
¼ teaspoon plus 1 pinch sea salt
1
8
∕
teaspoon freshly ground black pepper
1
8
∕
teaspoon chili powder
1 teaspoon fresh lemon juice
1 tablespoon chopped parsley
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While Grill is preheating (about 10 minutes), brush the corn with
1 tablespoon of the melted butter and pinch of salt. Place on
preheated Grill, turning every 2½ to 3 minutes for a total cooking
time of 7 to 9 minutes. Reserve to cool.
3. While corn is Grilling, toss pepper and onion with the remaining
butter, remaining salt, black pepper, chili powder and lemon juice.
4. Grill until softened, about 8 minutes, tossing occasionally.
5. While pepper and onion are Grilling, cut the Grilled corn kernels off
of the cobs and place in the same mixing bowl that held the pepper
and onion. Add the Grilled vegetables and parsley; toss to combine.
Taste and adjust seasonings accordingly.
Nutritional information per serving (2 tablespoons):
Calories 24 (53% from fat) • carb. 3g • pro. 0g • fat 2g • s at. fat 1g
• chol. 4mg • sod. 35mg • calc. 2mg • fiber 0g
Hot Dog Chili (Hot Dog Topping)
The ideal chili to top your dog.
Makes 2 to 2½ cups chili
1 teaspoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
8 ounces ground beef
1 teaspoon kosher salt
2½ tablespoons chili powder
½ teaspoon oregano
pinch cayenne powder
²∕ ³ cup crushed tomatoes
2 ounces ketchup
2 cups water
1. Put the olive oil into a sauté pan over medium heat. Once hot,
add the onion and garlic. Stir until soft and fragrant, about 3 to 5
minutes.
2. Add the ground beef and break apart with a wooden spoon once it
is added to the pan. Stir in the salt, chili powder, oregano and
cayenne and continue cooking until cooked through.
3. Add the tomatoes, ketchup and water. Bring mixture to a boil and
then reduce the heat to a simmer. Simmer, stirring occasionally, for
about 3 hours. If chili appears to be too dry, add water to desired
consistency. Taste and adjust seasoning accordingly.
Nutritional Information per serving based on ¼ cup:
Calories 77 (48% from fat) • carb. 5g • pro. 5g • fat 4g • sat. fat 1g
• chol. 15mg • sod. 339mg • ca lc. 15mg • fiber 1g
11
Baked Beans (Hot Dog Topping)
The perfect side dish to complement the hot dog bar.
Makes 6 cups
10 bacon slices, cut into small dice
1 pound navy beans, soaked in water overnight,
drained and rinsed
12 ounces water
1 medium onion, cut into small dice
2 garlic cloves, crushed
6 ounces ketchup
2 ounces molasses
2 tablespoons tomato paste
½ cup brown sugar, packed
½ teaspoon dry mustard
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1. Put the diced bacon into a medium skillet and place over medium
heat. Sauté until cooked through. Remove cooked bacon and drain
on a paper towel.
2. Put the bacon with remaining ingredients into the cooking pot of
the Cuisinart
timer for 16 hours.
3. When time elapses and slow cooker switches to Warm, stir beans,
taste and adjust seasoning accordingly.
4. Serve warm.
Note:
The beans can also be cooked on the stove. Follow same
directions and put all ingredients plus an additional cup of water into a
large stockpot. Bring mixture to a boil. Cover and reduce heat so that
the mixture is just simmering. Simmer until tender, about 3 hours
Calories 337 (39% from fat) • carb. 40g • pro. 13g • fat 15g • sat. fat 5g
®
Programmable Slow Cooker. Select Low and set the
Nutritional Information per serving based on ½ cup:
• chol. 22mg • sod. 670mg • calc. 74mg • fiber 10g
Middle Eastern Spiced Chicken and Vegetable Kebabs
Makes 2 servings
Spice Rub
½ teaspoon ground cumin
1 to 2 pinches ground coriander
¼ teaspoon ground cinnamon
pinch cayenne
¼ teaspoon sea or kosher salt
1 to 2 pinches freshly ground black pepper
½ pound skinless, boneless chicken,
cut into 1½ to 2-inch pieces
½ medium bell pepper, cut into one-inch pieces
4 ounces winter squash, cut into one-inch pieces
4 small mushrooms (1 to 2 inches in diameter)
2 tablespoons olive oil
1½ tablespoons fresh lime juice
1. Prepare spice rub. Put all spice rub ingredients into a small bowl.
Stir to combine.
2. Use immediately or contain in a sealed glass jar. Store in a dry,
cool place.
3. Rinse the chicken and pat dry with paper towels. Put into a large
mixing bowl and toss with the vegetables, oil, lime juice and rub.
Cover the bowl with plastic wrap; let marinate in the refrigerator for
1 to 2 hours.
4. Ten minutes before chicken has completed marinating, preheat the
Cuisinart
vegetables onto three of the provided skewers, starting with and
alternating chicken and then vegetable. Fit skewers into place as
instructed on page 5 of the instruction booklet.
5. Let skewers cook for 24 to 30 minutes, or until chicken is fully
cooked.
®
Compact Grill Centro to High. Thread the chicken and
Nutritional information per serving:
Calories 288 (48% from fat) • carb. 10g • pro. 28g • fat 16g • sat. fat 2g
• chol. 66mg • sod. 346mg • calc. 54mg • fiber 2g
12
Scallops with Lemon Herb Butter
The butter makes this dish rich and luxurious, but if you’re looking
for a lighter meal, substitute extra virgin olive oil for the butter
Makes 2 servings
1½ tablespoons fresh lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1½ tablespoons extra virgin olive oil
6 large sea scallops, rinsed well and patted dry (should be
about ½ pound, depending on the size of the scallops)
3 tablespoons unsalted butter, room temperature and
cut into ½-inch pieces
2 tablespoons parsley
½ teaspoon lemon zest
1 lemons, cut into 8 small wedges
1. In a small bowl, whisk the lemon juice together with the salt and
pepper. Gradually whisk in the olive oil. Put the scallops into a large
mixing bowl and toss with the lemon juice mixture. Cover the bowl
with plastic wrap; let marinate in the refrigerator for about 1 hour.
2. About 10 minutes before the scallops have completed marinating,
preheat the Cuisinart
3. Thread two of the provided skewers, alternating with the lemon
wedges and marinated scallops, starting with one lemon wedge
and then a scallop. You should have 3 scallops and 4 lemon
wedges per skewer. Fit skewers as instructed on page 5 of the
instruction booklet.
4. Cook for about 20 minutes, or until scallops are fully opaque. Be
sure not to overcook the scallops or they will be very tough.
5. While the scallops are cooking, put the butter, parsley and lemon
zest into the work bowl of a Cuisinar t
chopping blade. Process until thoroughly combined; reserve.
and ser ve on the side.
®
Compact Grill Centro to High.
®
Mini Chopper fitted with the
6. To serve, place the scallops on a serving tray and dot with the
lemon herb butter. You can also melt the butter and serve as a
dipping sauce or drizzle over the tops of the scallops.
Nutritional information per serving:
Calories 345 ( 73% from fat) • carb. 4g • pro. 19g • fat 28g • sat. fat 12g
• chol. 82mg • sod. 718mg • calc. 35mg • fiber 0g
Sausage with Peppers and Onions
Makes 2 servings
1 bell peppers, mixed in colors, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 tablespoon olive oil
¼ teaspoon sea salt
pinch freshly ground black pepper
2 hot Italian sausage links, pricked on all sides with the tines
of a fork (Be sure that they are no thicker than 4-inches in
diameter)
2 French rolls or hoagie rolls, halved
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate and the rollers, to High.
2. In a mixing bowl, toss the peppers and onions with the olive oil, salt
and pepper.
3. Once the rollers have preheated, for about 10 minutes, add 1
sausage link on rollers that are not sitting directly next to one
another. Sausages take about 10 minutes to fully cook.
4. While sausages are cooking, add the pepper/onion mixture to the
griddle plate. Sauté vegetables for about 10 to 15 minutes, tossing
occasionally.
5. Once sausages are fully cooked, prepare sandwiches. Place one
link in each roll, topped with the sautéed peppers and onions.
Nutritional information per serving:
Calories 507 (66% from fat) • carb. 26g • pro. 17g • fat 37g • sat. fat 12g
• chol. 69mg • sod. 1166mg • calc. 65mg • fiber 3g
13
Sides
Corn on the Cob
An easy way to make Grilled corn.
Makes 4 servings
1 tablespoon salted butter, softened
½ teaspoon chopped fresh dill
2 ears corn on the cob, shucked and each cut into 4 pieces
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While the Grill is preheating, stir the butter and dill together. Brush
all sides of the corn with the dill butter.
3. Once the Grill has preheated, for about 10 minutes, put the
buttered corn on the Grill plate. Turn about every two minutes, until
the corn is browned on all sides, about 6 to 8 minutes total. Serve
immediately.
Nutritional information per serving:
Calories 128 (43% from fat) • ca rb. 17g • pro. 3g • fat 7g • sat. fat 4g
• chol. 15mg • sod. 54mg • calc. 4mg • fiber 2g
Herb Roasted Potatoes
Makes 4 servings
½ tablespoon fresh rosemary
1 small garlic clove
¾ pound small red potatoes, halved
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt, or to taste
1
8
∕
teaspoon freshly ground black pepper, or to taste
1. Preheat the Cuisinart® Compact Grill Centro to High.
2. While the Grill is preheating, prepare the potatoes. Put the
rosemary into the work bowl of a Cuisinart
with the chopping blade. Pulse 5 times and then process to
roughly chop. Add the garlic and process to chop. In a large mixing
bowl, toss the potatoes with the oil to coat. Add the reserved garlic
and rosemary, salt and pepper.
3. Thread potatoes equally onto three of the provided skewers. Fit
skewers as instructed on page 5 of the instruction booklet.
4. Let potatoes cook until tender and lightly browned, about 25 to
30 minutes.
5. Serve hot or at room temperature.
Nutritional information per serving:
Calories 93 (34% from fat) • carb. 14g • pro. 2g • fat 4g • sat. fat 0g
• chol. 0mg • sod. 139mg • ca lc. 11mg • fiber 2g
®
Mini Chopper fitted
14
Grilled Baby Bok Choy
This delicious dish pairs well with the Sushi Rice Cakes on page 15.
Serves 2 to 3
Marinade:
½ jalapeño, seeded
1 half-inch piece of ginger, peeled
3 tablespoons ketchup
1½ tablespoons fish sauce
½ tablespoon soy sauce
½ tablespoon brown sugar
½ tablespoon fresh lime juice
1 teaspoon vegetable oil
Bok Choy:
8 to 12 ounces baby bok choy, cut in half vertically and rinsed well,
then cut Into 3 to 4 pieces vertically (so the core keeps the
bok choy together)
1. Prepare the marinade first by putting the jalapeño and ginger into
the work bowl of the Cuisinart® Mini Prep Food Processor. Pulse to
finely chop. Add ketchup, fish sauce, soy sauce, brown sugar, lime
juice and oil and pulse so that all ingredients are combined.
2. Pour marinade over bok choy and stir to mix. Let bok choy marinate
for about 10 minutes.
3. While bok choy is marinating preheat the Cuisinart
Centro, fitted with the Grill plate, to Medium.
4. After the 10 minutes has elapsed, place the bok choy on the Grill
cut side down. Grill 10 to 12 minutes per side, until Grill marks are
visible and bok choy is cooked through.
5. Pour any remaining marinade over Grilled bok choy and ser ve.
Nutritional Information per serving:
Calories 54 (26% from fat) • carb. 10g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 965mg • calc. 76mg • fiber 1g
®
Compact Grill
Sushi Rice Cakes
Makes 8 cakes
2 tablespoons rice vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
2 cups cooked sushi rice
(cooked from about ¾ cups rice), warm
¼ teaspoon sesame oil
½ teaspoon chopped ginger
1 green onion, finely chopped
1 teaspoon vegetable oil
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. Put the rice vinegar, sugar and salt into a small saucepan. Heat just
until salt and sugar are dissolved. Once dissolved, pour mixture
over warm rice and mix together well. Stir sesame oil, ginger and
green onions into rice.
3. Divide rice evenly into 8 separate mounds using a ¼-cup measuring
cup. With slightly dampened hands, form each into a flattened,
round disc.
4. Rub the vegetable oil evenly over the griddle plates. Place rice
cakes on the griddle and brown each side, about 8 to 10 minutes
per side.
5. Serve with Grilled bok choy (see page 15) or serve alongside a soy
dipping sauce.
Nutritional Information per cake:
Calories 66 (2% from fat) • carb. 16g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 146mg • calc. 1mg • fiber 0g
15
Desserts
Chocolate Griddle Cakes with Bananas
Always a perfect match, this chocolate and banana pairing
is a delicious way to end a meal.
Makes four servings
Griddle Cakes:
¾ cup unbleached, all-purpose flour
¼ cup cocoa powder, sifted
¼ teaspoon sea salt
½ teaspoon baking soda
2 tablespoons granulated sugar
¾ cup buttermilk
1 large egg
1½ tablespoons unsalted butter,
melted and cooled to room temperature
¼ teaspoon pure vanilla extract
Bananas:
1½ tablespoons unsalted butter, melted
1 teaspoon light brown sugar
2 firm bananas, each cut into 6 pieces
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. While the Grill is preheating (about 10 minutes), combine the flour,
cocoa powder, salt, baking soda, and granulated sugar in a
medium bowl. Stir with a whisk to blend.
3. Combine the buttermilk, egg, 1½ tablespoons of melted butter and
vanilla extract. Whisk to combine. Add the buttermilk/egg mixture
to the dry ingredients and stir until just blended. Do not over mix.
4. Using a ¼- to ¹∕³-cup measure, drop batter onto the preheated
griddle plate. Cook pancakes until bubbles form, about 3 to 4
minutes; flip and cook until done, about 3½ minutes longer.
5. While the griddle cakes are cooking, prepare the bananas. In a
small mixing bowl, mix the other 1½ tablespoons of butter and light
brown sugar together until well combined. Add bananas and toss
to coat. Thread evenly onto skewers and fit as instructed on page 5
of the instruction booklet (these can cook concurrently with griddle
cakes. Start them after the first round of cakes). Cook until just
softened, about 10 to 15 minutes.
6. Slice cooked bananas and serve on top of griddle cakes. For extra
indulgence, dollop some freshly whipped cream and drizzle with
chocolate sauce.
Nutritional information per serving (2 griddle cakes with ½ banana):
Calories 292 (33% from fat) • carb. 43g • pro. 7g • fat 11g • sat. fat 6g
• chol. 78mg • sod. 332mg • calc. 66mg • fiber 3g
Grilled Fruit
Grilled fresh fruit makes a wonderful base for vanilla ice cream.
You may drizzle it with a little rum or liqueur and add a sprinkling of
chopped toasted nuts for a Grilled fruit sundae.
Makes 4 servings
2 to 3 ½- to ¾-inch slices fresh pineapple*
1 large peach, pitted and quartered
1 mango, peeled, pitted and cut into 4 pieces
water (enough to cover the fruit)
juice of 1 lemon
1 banana, halved and then cut into 4 pieces total
2 tablespoons unsalted butter, melted
pinch ground cinnamon
16
1. Put the fruit, except for the banana, into a large mixing bowl. Add
enough water to the bowl to fully cover the fruit. Stir in the lemon
juice. Cover and refrigerate for 20 to 30 minutes.
2. While the fruit is chilling, prepare the cinnamon butter. Stir the
butter and cinnamon together in a small bowl. Reserve.
3. Ten minutes before the fruit has completed soaking, preheat the
Cuisinart
®
Compact Grill Centro, fitted with the Grill plate, to High.
4. Remove the fruit from the lemon water and pat dry. Brush both
sides of the fruit, now including the banana, with the cinnamon
bu tt er.
5. The peach should take about 2½ to 3½ minutes per side to Grill.
The pineapple and mango should take about 2½ minutes per side.
The banana only take about 1 to 1½ minutes. When Grilling the fruit,
carefully flip half-way through cooking, As always with fruit, cooking
times vary depending on the ripeness of the fruit.
*Many grocery stores sell peeled and cored pineapples in the produce
section.
Nutritional information per serving:
Calories 134 (37% from fat) • carb. 22g • pro. 1g • fat 6g • sat fat 4g
• chol. 15mg • sod. 2mg • calc. 12mg • fiber 3g
Grilled Strawberry Shortcakes
A great dessert for the summer months and it only takes 15 minutes.
Makes 10 servings
1 pound strawberries, hulled and halved
1 teaspoon granulated sugar
pinch sea salt
1 teaspoon chopped fresh mint
1 pound cake (about 11 ounces), cut into 10 slices
2 tablespoons unsalted butter, softened
½ cup heavy cream, chilled
½ teaspoon granulated sugar
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While the Grill is preheating, put the strawberries into a medium
mixing bowl with sugar, salt and mint; toss to combine.
3. Once the Grill has preheated, for about 10 minutes, spoon the
strawberry mixture onto the Grill plate. Cook, tossing occasionally,
for about 2 minutes, until softened and fragrant. Remove and
reserve, removing as much of the sugar off of the Grill plate as
possible.
4. While the strawberries are cooking, brush the pound cake with the
softened butter. Place on the hot Grill plate and cook about 1½ to 2
minutes per side, until medium Grill marks are achieved.
5. While the pound cake is Grilling, prepare the whipped cream. Put
the cream and sugar into a chilled mixing bowl. Using a Cuisinart
Hand Mixer, whip the cream to medium-stiff peaks. Reserve.
6. To assemble: Top the Grilled pound cake with the whipped cream
and then finish with the strawberries.
Nutritional information per serving:
Calories 208 (57% from fat) • carb. 21g • pro. 2g • fat 13g • sat. fat 8g
• chol. 97mg • sod. 154mg • calc. 27mg • fiber 1g
®
17
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