Publicidad
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
®
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
Griddler
with the grill
®
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
®
and set to 425°F.
3.
Once preheated, put the peppers and
onions on the Griddler
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.
5.
Once shrimp have marinated, remove from
the refrigerator. Combine with the lime
20
Griddler
. Select Grill/Griddle
®
. Set the timer for
®
Publicidad
