Cuisinart CGG-2C - Manual (Page 10)

Preheat the Grill side to High setting. Arrange the turkey burgers evenly
spaced on the Grill. Grill for 6 to 7 minutes per side, until internal temperature
reaches 165°F (74°C) when tested with an instant read thermometer. It is
important to cook ground turkey (or chicken) to this temperature, but do not
overcook – it will dry out.
Serve with Cranberry Mustard. Turkey Burgers can be served alone, or are
delicious when served on grilled whole wheat buns or sour dough rolls.
Nutritional information per serving (one burger + 1 tablespoon (15ml) mustard):
Calories 175 (35% from fat) • carb. 3g • pro. 24g • fat 8g • sat. fat 2g
• chol. 70mg • sod. 283mg • calc. 29mg • fiber 1g
Saga Blue Stuffed Beef Fillets with Herb Crust
Makes 6 servings
3 tablespoons (45ml) herbes de Provence
1-1/4 teaspoons (6ml) kosher salt
1/2 teaspoon (2ml) freshly ground black pepper
6 beef tenderloin fillets, each about 6 ounces (175g) - 1 inch (2.5cm)
thick
6 tablespoons (90ml) cold Saga Blue cheese (may also use Brie,
mushroom Brie or Cambazola cheese)
1 tablespoon (15ml) good quality olive oil
Place the herbes de Provence, salt and pepper in a small bowl. Stir to blend;
reserve.
Using a sharp knife, cut a horizontal slit in the side of a fillet, then carefully cut
into the centre of the fillet to create a pocket – do not cut all the way through to
the sides. Repeat for each fillet. Place one tablespoon (15ml) of the cheese in
each pocket – press the open sides together tightly. Drizzle the fillets with the
olive oil and rub in to coat completely and evenly. Sprinkle the fillets on both
sides with the herb mixture and press mixture on. Refrigerate for 20 to 30
minutes before grilling. (Fillets may be prepared up to 8 hours ahead and
refrigerated.)
Preheat Grill side to Sear. When Grill is hot (indicator light will go out) arrange
the fillets evenly spaced on the Grill. Grill on each side for 3 minutes. Lower
the heat to High and continue to cook for another 4 to 8 minutes on each side,
depending on preference for doneness – less time for rare and more time for
well done. For a cross-hatch grill pattern on the meat, turn the meat 45° when
placing it on the grill after turning over. (Note: this type of beef has more
flavour and better texture when cooked rare to medium.) Let meat rest for 5
to 10 minutes before serving.
Nutritional information per serving:
Calories 464 (55% from fat) • carb. 1g • pro. 50g • fat 27g • sat. fat 11g •
chol. 148mg • sod. 456mg • calc. 57mg • fiber 0g
Grilled Fresh Pineapple
Makes 8 servings (1 slice per serving)
1 large fresh pineapple, peeled, cored, cut into 8 slices*
8 teaspoons (40ml) powdered sugar
Preheat the Grill side to High. Sprinkle the pineapple slices lightly with
powdered sugar, using 1/2 teaspoon (2ml) per side. Arrange pineapple slices
evenly on preheated Grill. Grill for 4 to 5 minutes per side, turning once.
Serve warm or cool.
Grilled Fresh Pineapple makes a wonderful base for dessert – just add a
scoop of vanilla ice cream or frozen yogurt. You may drizzle it with a little rum
or liqueur and add a sprinkling of chopped toasted nuts for a Grilled Pineapple
Sundae.
*Many grocery stores sell peeled and cored pineapples in the produce
sections.
Nutritional information per serving:
Calories 51 (6% from fat) • carb. 13g • pro. 0g • fat 0g • sat fat 0g
• chol. 0mg • sod. 1mg • calc. 6mg •fiber 1g
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