Cuisinart Raclette CR-8C - Manual (Page 11)

cooking both sides until nicely browned, about 15–20 minutes for the
total cooking time. Remove sausages from grill and slice.
Place on table with grilled vegetables, sliced cheese and bread.
Allow guests to fill their raclette dishes with slices of sausage and
vegetables, then top with cheese. Place dishes under grill for at least
5 minutes until cheese is melted and bubbly. Slide sausage and peppers
out with individual spatulas on to plate or piece of baguette.
N o t e : To grill bread slices, simply brush them with olive oil and grill
2 minutes per side.
CHICKEN AND EGGPLANT PARMESAN PA R T Y
This is a healthier version of “parmesan” as
the chicken and eggplant are grilled.
Serves 4
1 pound (500 g) baby eggplant, peeled and thinly sliced lengthwise
2 tablespoons (25 ml) extra virgin olive oil
1 ⁄ 2 teaspoon (2 ml) kosher salt
1 1 ⁄
2
pounds (750 g) boneless chicken breast, thinly sliced
(
1 ⁄ 4 "/ 0.65 cm thick)
3 cups (750 ml) of your favourite marinara sauce
20 fresh basil leaves
1 pound (500 g) mozzarella cheese, sliced or shredded
4 ounces (125 g) Parmesan cheese
1 loaf baguette style bread, sliced
Assemble raclette, grill side up. Tu rn to medium-high and preheat for
10 minutes.
Place peeled eggplant slices in a mixing bowl and toss with olive oil and
1 ⁄
4
teaspoon (1 ml) of salt. (If you are using large eggplant you may want to
cut the slices in half so they can fit the raclette dishes.)
Place slices on the grill and cook for about 5 minutes per side, until the
eggplant is nicely browned. Set aside eggplant when all slices have
been grilled.
Sprinkle the chicken with the remaining salt and place on grill.
Cook for about 3 minutes per side; the chicken should be nicely
b rowned. Remove from grill and set aside.
In an individual raclette dish spoon 2 tablespoons (25 ml) of the marinara
sauce. Tear a leaf of basil and place the pieces on the marinara, top with
some slices of either eggplant or chicken or both. Cover with a mix of the
m o z z a rella and Parmesan cheeses and place under the grill. The cheese
is melted and bubbly–between 8–10 minutes.
Tu rn out onto plate with the individual raclette spatula and serve with
baguette and extra marinara sauce on the side.
**Note: Extra marinara sauce can be warmed in the raclette dishes.
Place a dish filled halfway with marinara and place under grill
for 3–5 minutes.
FA J I TA-STYLE QUESADILLAS
The Cuisinart ™ Raclette turns quesadillas at home into a fiesta!
S e rves 4
1 1 ⁄ 2 pounds (750 g) chicken breast, thinly sliced
(
1 ⁄
8
- 1 ⁄
4
"/ 0.31-0.63 cm slices)
Marinade:
8 sprigs fresh cilantro
1 tablespoon (15 ml) lime juice
1 tablespoon (15 ml) chili powder
1 ⁄ 4 teaspoon (1 ml) cayenne
2 smashed cloves of garlic
1 jalapeño pepper, seeded and sliced
2 teaspoons (10 ml) extra virgin olive oil
1 red or yellow bell pepper, thinly sliced (about 8 ounces/250 g)
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 11