Cuisinart Compact Grill Centro GC-15 - Manual (Page 15)

15
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 ® Compact Grill
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 serve .
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
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