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11
Grilled Corn Slaw (Hot Dog Topping)
Makes about 2 cups
2 ears corn on the cob, shucked and each cut into 4 pieces
2 tablespoons unsalted butter, melted, divided
1 medium red bell pepper, thinly sliced
½ red onion, thinly sliced
¼ teaspoon plus 1 pinch sea salt
1
∕
8
teaspoon freshly ground black pepper
1
∕
8
teaspoon chili powder
1 teaspoon fresh lemon juice
1 tablespoon chopped parsley
1. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While Grill is preheating (about 10 minutes), brush the corn with
1 tablespoon of the melted butter and pinch of salt. Place on
preheated Grill, turning every 2½ to 3 minutes for a total cooking
time of 7 to 9 minutes. Reserve to cool.
3. While corn is Grilling, toss pepper and onion with the remaining
butter, remaining salt, black pepper, chili powder and lemon juice.
4. Grill until softened, about 8 minutes, tossing occasionally.
5. While pepper and onion are Grilling, cut the Grilled corn kernels off
of the cobs and place in the same mixing bowl that held the pepper
and onion. Add the Grilled vegetables and parsley; toss to combine.
Taste and adjust seasonings accordingly.
Nutritional information per serving (2 tablespoons):
Calories 24 (53% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 35mg • calc. 2mg • fiber 0g
Hot Dog Chili (Hot Dog Topping)
The ideal chili to top your dog.
Makes 2 to 2½ cups chili
1 teaspoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
8 ounces ground beef
1 teaspoon kosher salt
2½ tablespoons chili powder
½ teaspoon oregano
pinch cayenne powder
²∕³ cup crushed tomatoes
2 ounces ketchup
2 cups water
1. Put the olive oil into a sauté pan over medium heat. Once hot,
add the onion and garlic. Stir until soft and fragrant, about 3 to 5
minutes.
2. Add the ground beef and break apart with a wooden spoon once it
is added to the pan. Stir in the salt, chili powder, oregano and
cayenne and continue cooking until cooked through.
3. Add the tomatoes, ketchup and water. Bring mixture to a boil and
then reduce the heat to a simmer. Simmer, stirring occasionally, for
about 3 hours. If chili appears to be too dry, add water to desired
consistency. Taste and adjust seasoning accordingly.
Nutritional Information per serving based on ¼ cup:
Calories 77 (48% from fat) • carb. 5g • pro. 5g • fat 4g • sat. fat 1g
• chol. 15mg • sod. 339mg • calc. 15mg • fiber 1g