Cuisinart CGG-2C - Manual (Page 8)

Lemon Herb Grilled Chicken
Makes 6 servings
6 boneless, skinless chicken breast halves (5-6 ounces/150-175g each)
1 green onion, trimmed, finely chopped
(include several inches of green)
1 tablespoon (15ml) fresh parsley leaves, finely chopped
1/2 tablespoon (7ml) fresh rosemary, finely chopped
1/2 teaspoon (2ml) kosher salt
1/2 teaspoon (2ml) freshly ground pepper
1/3 cup (75ml) extra virgin olive oil
3 tablespoons (45ml) fresh lemon juice
Trim all fat from chicken. Place a chicken breast between 2 sheets of plastic
wrap and use the flat side of a meat pounder to pound to an even thickness,
about 1/2 inch (1.25cm). Repeat with remaining chicken.
Combine green onion, parsley, rosemary, salt, pepper, olive oil and lemon juice
in a bowl; whisk to blend. Pour over the chicken and stir to coat completely.
Allow to marinate for 15 minutes – no longer.
(This is important, as the citrus will begin to “cook” the chicken and toughen it.)
Five minutes before grilling, preheat the Grill side to High. When Grill is hot
and chicken has finished marinating, drain the chicken. Arrange the chicken on
the hot Grill, spacing evenly. Grill for 5 to 6 minutes on each side.
Do not move while on the Grill, to allow nice grill markings to develop.
Check internal temperature of chicken with an instant read thermometer — the
temperature should be 170 - 175°F (77 - 79°C). Let chicken rest for 5 minutes
before slicing and serving.
Nutritional information per serving:
Calories 124 (24% from fat) • carb. 1g • pro. 23g • fat 3g • sat. fat 1g
• chol. 60mg • sod. 397mg • calc. 17mg • fiber 0g
Ginger Wasabi
Grilled Flank Steak & Portobellos
Makes 8 servings
1 flank steak, 1-1/2 to 1-3/4 pounds (680 - 794g)
1 pound (454g) Portobello mushrooms, cleaned, sliced 1/2 inch (1.25cm) thick
1/2 ounce (14g) fresh ginger, peeled, cut in 1/2 inch (1.25cm) or smaller pieces
1 small shallot (1/2 ounce/14g), peeled, cut in 1/2 inch (1.25cm)
or smaller pieces
1 clove garlic, peeled
2/3 cup (150ml) medium dry sherry
2/3 cup (150ml) low-sodium soy or tamari sauce
3 tablespoons (45ml) seasoned rice or wine vinegar
2 tablespoons (30ml) dark molasses
1 tablespoon (15ml) brown sugar, packed
1 tablespoon (15ml) Asian sesame oil (toasted sesame oil)
2 teaspoons (10ml) Wasabi powder
1-1/2 teaspoons (7ml) powdered ginger
1/2 teaspoon (2ml) freshly ground black pepper
Place ginger, shallot and garlic in a blender and cover. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times.
Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a
resealable container and let stand for 30 minutes before using to allow flavours to
develop. Unused portions may be refrigerated for up to a week. Stir before using.
Trim excess visible fat from steak, and lightly score with a sharp knife on both
sides in a diagonal crosshatch pattern — the cuts should be about 1 - 1-1/2
inches (2.5 - 3.75cm) apart. This will prevent the meat from curling when heated
on the Grill. Place the meat in a resealable, heavy-duty food storage bag and the
mushrooms in a second bag.
Add 1/2 cup (125ml) of the marinade to the flank steak and seal; add 1/2 cup
(125ml) of the remaining marinade to the Portobellos; seal the bag and toss to
coat. Allow both to marinate for about 30 minutes. Place remaining 1 cup (250ml)
7
04CC18008 - CGG-2C IB 2/20/04 8:18 AM Page 8