Rosemary beef steaks, Tarragon grilled chicken, Lemon pepper shrimp – Villaware 2160 User Manual
Page 8
Rosemary Beef Steaks
1
1⁄4
cup dry red wine or beef broth
1 1⁄2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1⁄2 teaspoon salt
1 clove garlic, finely chopped
4 beef rib eye steaks,
3⁄4
inch thick (about 1 pound)
Mix all ingredients except beef steaks in sealable heavy-duty plastic bag or shallow glass or plastic
dish. Add beef; turn to coat with marinade. Seal bag or cover dish and refrigerate at least one
hour, turning beef once.
Heat steam grill 8 minutes. Remove beef from marinade; discard marinade. Place beef on grill
around marinade cup; close lid. Grill 6 to 8 minutes or until medium doneness.
Makes 4 servings.
Tarragon Grilled Chicken
4 sprigs fresh tarragon*
4 boneless chicken breast halves (about 1 1⁄4 pounds)
1⁄2 teaspoon salt
Vegetable oil
Heat steam grill 8 minutes. Carefully place 1 tarragon sprig under skin of each chicken breast half.
Sprinkle chicken with salt.
Brush top and bottom grill plates with oil. Place chicken, skin sides down, on grill around marinade
cup; close lid. Grill 5 to 7 minutes or until juice is no longer pink when centers of thickest pieces are cut.
Makes 4 servings.
* If fresh tarragon is not available, sprinkle 1/2 teaspoon dried tarragon leaves under skin of each chicken breast half.
Lemon Pepper Shrimp
1 tablespoon vegetable oil
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1⁄2 teaspoon freshly ground pepper
1 pound fresh or frozen raw large shrimp, peeled and deveined
Heat steam grill 8 minutes. Mix oil, lemon peel, lemon juice and pepper; toss with shrimp.
Place shrimp on grill around marinade cup; close lid. Grill 3 to 4 minutes or until shrimp are pink.
Makes 4 servings.
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
8
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
2160_Booklet.qxd 11/25/03 11:43 AM Page 7