Cuisinart GR-4 Recipe Book

the

GRIDDLER

a guide to perfect meals

™

Instruction

Booklet

Reverse Side

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 1

SAVORY RECIPES

ON THE CLOSED GRILL

Grilled Green Beans with Feta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Honey Dijon Grilled Turkey Cutlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Mustard & Herb Grilled Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

The Best Hamburgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

THE PANINI PRESS

Grill Plates:

Grilled Fresh Mozzarella & Tomato Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Sopressata, Provolone, Roasted Pepper & Pesto Panini . . . . . . . . . . . . . . . . . . .6

Asparagus, Prosciutto, Roasted Pepper & Fontina Panini . . . . . . . . . . . . . . . . .7

Zucchini a Quattro Formaggio Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Griddle Plates:

Cuban Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Chicken Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Grilled Reubens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

ON THE FLAT GRILL

Teriyaki Grilled Chicken & Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Spicy Grilled Flank Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Grilled Bananas with Vanilla Yogurt Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

ON THE GRIDDLE

Blueberry Oat Buttermilk Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Cinnamon Sugar French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Breakfast Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Potato & Gorgonzola Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

COOKED FOOD TEMPERATURE CHART . . . . . . . . . . . .17

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 2

ON THE CLOSED GRILL

Grilled Green Beans with Feta

Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill

Makes 4 servings

1 pound green beans, rinsed and drained
1

1

⁄2 teaspoons extra virgin olive oil

1

⁄4 teaspoon kosher salt

1 tablespoon fresh lemon juice

1

⁄2 teaspoon basil

1

⁄8 teaspoon freshly ground black pepper

1

⁄4 cup crumbled feta cheese

Preheat Griddler

™

on High.

Remove tips and tops from green beans. Place in a bowl and drizzle with
olive oil.Toss to coat.

When Griddler™has preheated, arrange half the green beans on the bottom grill
plate. Close and grill for 8 minutes. Using a pair of heatproof tongs for nonstick
cookware, remove the green beans and transfer to a bowl. Sprinkle with half
the salt. Grill remaining green beans and add to the bowl. Sprinkle with the
remaining salt, lemon juice, basil and pepper ; toss to coat. Arrange green beans
in a shallow serving bowl and sprinkle with crumbled feta cheese. If you want to
add some more color, garnish with some diced tomatoes or diced roasted
red pepper.

Nutritional information per serving (1⁄4 cup):

Calories 61 (23% from fat) • carb 9g • pro. 3g • fat 3g • sat. fat 1g •

chol. 3mg • sod. 130mg • calc. 64mg • fiber 4g

Honey Dijon Grilled Turkey Cutlets

Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill

Makes 4 servings

2 tablespoons dry sherry
2 tablespoons Dijon-style mustard
2 tablespoons honey

1

⁄2 tablespoon light soy sauce

1

⁄4 teaspoon powdered ginger

4 turkey breast cutlets, each about 5-6 ounces and

1

⁄2-inch thick

3

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 3

Place sherry, mustard, honey, soy, and ginger in a bowl; whisk to blend.
Place turkey in marinade and let stand 15 minutes (it may be marinated longer
if placed in refrigerator).

Preheat Griddler™on High. When Griddler™has preheated, drain the turkey
cutlets and arrange on the bottom grill plate – discard remaining marinade.
Close and grill for 5 minutes (add 30 to 60 seconds if meat has been marinated
in the refrigerator for 1 hour or longer). Serve.

Nutritional information per serving:

Calories 227 (7% from fat) • carb. 11g • pro. 42g • fat 2g • sat. fat 1g •

chol. 79mg • sod. 393mg • calc. 27mg • fiber 0g

Mustard & Herb Grilled Pork Chops

Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill

Makes 4 servings

2 tablespoons Dijon-style mustard
2 tablespoons extra virgin olive oil
1 tablespoon raspberry (or other fruit flavor) vinegar
1 tablespoon herbes de Provence
1 tablespoon water
4 boneless pork loin chops, each about 3⁄4-inch thick, about 5 ounces*

Place the mustard, olive oil, vinegar, herbes de Provence, and water in a small
bowl.Whisk until emulsified (this may also be done in a blender or mini food
processor). Reserve.

Trim any excess fat from the pork chops. Place in a shallow bowl or pie plate
and add marinade. Coat thoroughly. Let marinate for 15 to 20 minutes at
room temperature (for marinating longer, cover and refrigerate – remove from
refrigerator 20 minutes before grilling).

Preheat Griddler™on High. When ready, allow the excess marinade to drip off
the chops and arrange the chops evenly spaced on the bottom grill plate.
Close grill. Grill for 6 to 8 minutes, until the pork chops have reached an
internal temperature of 160°F; do not overcook or the pork may become dry.
Remove to a warm platter and allow to rest for 5 minutes before serving.

*When grilling in the closed position, it is important that the pork chops all be
the same thickness for best results.

Nutritional information per serving:

Calories 334 (44% from fat) • carb. 2g • pro. 43g • fat 16g • sat. fat 4g •

chol. 133mg • sod. 272mg • calc. 14mg • fiber 0g

4

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 4

The Best Hamburgers

Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill

Makes 4 servings

11⁄2 pounds freshly ground beef round or chuck (15% lean)

1

⁄4 teaspoon kosher salt

1

⁄4 teaspoon freshly ground black pepper

Preheat Griddler™on High.

Working the ground chuck as little as possible, shape into four 6-ounce burger
patties, about 4 inches in diameter. (The best way to do this is to use a 4-inch
round cookie cutter). Place 6 ounces of meat in the cookie cutter and gently
press to fill the cookie cutter evenly. It is important that all the burgers be of the
same height for optimal grilling results.)

When Griddler™has preheated place the burgers on the bottom grill plate,
evenly spaced. Close the Griddler™and grill for 4 to 6 minutes (until the internal
temperature reaches from 140°F to 165°F) depending on personal preference.

Remove burgers and sprinkle with salt and pepper. Serve hot with your
favorite condiments.

Nutritional information per serving (1⁄4 cup):

Calories 254 (181% from fat) • carb 1g • pro. 30g • fat 20g • sat. fat 8g •

chol. 87mg • sod. 324mg • calc. 7mg • fiber 0g

Variations:

Burgers may be seasoned for variety before they are grilled. Gently stir
suggested seasonings or your own favorites into the meat, working the meat
as little as possible for best texture.

1-2 cloves finely minced garlic
2-3 finely chopped green onions
1 teaspoon minced fresh ginger
1-2 tablespoons soy sauce
1-2 tablespoons Worcestershire sauce
1 tablespoon minced capers
1-2 tablespoons minced imported olives
1-2 tablespoons barbecue sauce

hot sauce to taste
minced jalapeno pepper to taste

5

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 5

THE PANINI PRESS

Grilled Fresh Mozzarella, Tomato &

Basil Panini Sandwiches

Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill

Makes 2 servings

4 slices (1⁄2-inch thick) crusty ar tisan bread* or individual focaccia

sliced horizontally
1 tablespoon extra virgin olive oil
4 ounces sliced fresh mozzarella (or fresh smoked mozzarella)
4-6 thin tomato slices (to fit across bread)

kosher or sea salt and freshly ground pepper
8 large basil leaves

Preheat Griddler™on High.

Lightly brush one side of each slice of bread with olive oil. Place two slices on
work surface oiled side down. Layer with cheese and tomato. Season lightly with
salt and pepper if desired. Stack basil leaves and roll into a cylinder. Slice the
cylinder, using a sharp knife to get shreds of basil. Sprinkle the tomato with the
basil shreds.Top with the other slices of bread, oiled side up.

Place the sandwiches on the preheated grill plates. Close the Griddler™.
Press lightly for 30 seconds and bake for 3 to 4 minutes until bread is grill
marked and crispy, and cheese is melted. Serve hot.

*You can use plain artisan country bread or a flavored bread such as roasted
garlic or rosemary bread. Slices should be about 7x31⁄2x1⁄2 inches each.

Nutritional information per sandwich:

Calories 365 (49% from fat) • carb. 29g • pro. 17g • fat 20g • sat. fat 9g •

chol. 44mg • sod. 579mg • calc. 309mg • fiber 1g

Sopressata, Provolone,

Roasted Pepper & Pesto Panini

Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill

Makes 4 servings

1 long French baguette (about 22 inches long, 8 ounces)
4 ounces thinly sliced Sopressata
2 roasted red peppers, drained

6

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 6