Cuisinart GR-6SP1 User Manual - Page 20

Latin Pork Chops Jazz up weeknight pork chops with this Latin-inspired marinade. Sliced leftovers are perfect in a Cuban sandwich. Plate Side: Grill Griddler® Cooking Position: Closed with smoke-less Makes 4 servings 1 small onion, sliced 4 garlic cloves, sliced ½ cup orange juice 2 tablespoons fresh lime juice ½ cup cilantro, roughly chopped 4 1-inch thick, boneless pork chops ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Stir together the onion and garlic with the juices and cilantro. 2. Add the pork chops so they are covered with the marinade. Cover and place in the refrigerator for about 3 hours. 3. When ready to grill, remove chops from the marinade, pat dry, and sprinkle evenly on both sides with the salt and pepper. 4. Fit the Cuisinart® Smoke-less Contact Griddler® with the grill plates. Turn unit on. Select Smoke-less mode and set both plates to Pork. 5. Once the grill comes to temperature, place the chops on the grill in the closed position and set the count-up timer. Pork chops are done when an instant-read thermometer reads 145°F in the thickest part, about 5 minutes. 6. Allow the chops to rest about 5 minutes before serving. Nutritional information per serving (based on 4 servings): Calories 278 (40% from fat) • carb. 3g pro. 37g • fat 12g • sat. fat 4g • chol. 114mg sod. 350mg • calc. 24mg • fiber 0g Shrimp Fajitas This recipe is great for a festive dinner that guests can assemble themselves at the table. Plate Side: Bottom Grill, Top Griddle Griddler® Cooking Position: Open and flat Makes about 8 fajitas (3 shrimp per fajita) 1 pound frozen large shrimp, thawed and fully peeled 3 tablespoons olive oil, divided 1 large garlic clove, finely chopped ¾ teaspoon chili powder Pinch ground cumin 2 small bell peppers (any color), sliced into ¼-inch strips 1 small red onion, sliced into ¼-inch strips ½ teaspoon kosher salt, divided Pinch pepper Pinch garlic powder 1 tablespoon cilantro, roughly chopped 1 tablespoon fresh lime juice 4 wooden skewers, cut in half, optional Small flour tortillas Small lime wedges, for serving Guacamole, for serving, optional Salsa, for serving, optional Sour cream, for serving, optional 1. Use paper towels to fully dry the peeled shrimp. Put the dried shrimp in a small bowl or plastic bag with 2 tablespoons of the olive oil, garlic, chili powder and cumin. Stir to evenly coat with all of the ingredients. Refrigerate for 20 minutes to marinate. 2. While the shrimp is marinating, toss the peppers and onions in the remaining oil. Sprinkle with ¼ teaspoon of the salt and the pinch of pepper and garlic powder. Turn on the Cuisinart® Smoke-less Contact Griddler®. Select Grill/Griddle and set to 425°F. 3. Once preheated, put the peppers and onions on the Smoke-less Contact Griddler®. Set the timer for 15 minutes and cook, stirring occasionally with silicone-tipped tongs until peppers and onions are browned and melted. 4. Once time expires, transfer all of the peppers and onions to the top half of the griddle in preparation for cooking the shrimp. Transfer to a serving bowl when shrimp are done and toss with the chopped cilantro. 20