Cuisinart GR-2 GR-2 Manual - Page 11

Southwestern Spiced Grilled Rib Eye Steaks Makes 2 to 4 servings 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon basil 1/2 teaspoon ground coriander 1/2 teaspoon oregano 1/2 teaspoon paprika 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 boneless rib eye or strip steaks, 3/4-inch thick each (12 ounces each) Place the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine - there will be about 2 tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30 minutes - or rub, cover and refrigerate for up to 12 hours. Preheat the Cuisinart® Griddler Express™ on high setting. When hot, arrange steaks evenly spaced on lower grill. Cover using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 4 to 10 minutes. Grill until about 5° under temperature desired - meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving to allow temperature to even out, and fibers to relax and reabsorb the juices, making the steak more tender and juicy. 6 ounces each (same thickness)* lemon wedges for garnish Place minced garlic, basil, salt, peppers, and lemon juice in a small bowl. Whisk to blend. While whisking, add the oil in a slow steady stream; whisk until completely emulsified. Dry the shrimp completely. Place in a bowl with the marinade and toss to coat. Let stand 20 to 30 minutes. Preheat the Cuisinart® Griddler Express™ on High setting. When Griddler Express™ is hot, drain shrimp. Arrange evenly spaced on the lower grill plate and close using light pressure. Grill shrimp for 21/2 to 3 minutes. Transfer to warmed plates and garnish with lemon wedges to serve. Nutritional information per serving (shrimp): Calories 340 (38% from fat) • carb. 5g • pro. 46g • fat 14g • sat. fat 2g • chol. 345mg • sod. 670mg • calc. 138mg • fiber 0g *Grill swordfish for 4 to 5 minutes - do not overcook or it will become dry. Internal temperature should be 145°F or more to taste when tested with an instant read thermometer. Cook's Tip: When shrimp are grilled, they have a much better texture after a short period of brining. To brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water; stir until brine is cold. When cold, add shrimp and brine the shrimp for 30 to 60 minutes in the refrigerator. Nutritional information per serving: Calories 386 (48% from fat) • carb. 1g • pro. 48g • fat 20g • sat. fat 8g • chol. 140mg • sod. 294mg • calc. 19mg • fiber 0g Grilled Green Beans with Feta Lemon Basil Shrimp Makes 2 servings 1 clove garlic, peeled and finely minced 1 teaspoon basil 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon red pepper flakes 3 tablespoons fresh lemon juice 1/4 cup extra virgin olive oil shrimp (16-20 count), peeled and deveined, or 2 swordfish steaks, Makes 4 servings 1 pound green beans, rinsed 11/2 teaspoons extra virgin olive oil 1/4 teaspoon kosher salt 1 tablespoon fresh lemon juice 1/2 teaspoon basil 1/8 teaspoon freshly ground black pepper 1/4 cup crumbled feta cheese Preheat the Cuisinart® Griddler Express™ on high setting. Remove tips and tops from green beans. Place in a bowl and drizzle with olive oil. Toss to coat. 10