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5
Toss with the melted butter/oil, salt, pepper, thyme and onion.
4. Place the sausages on the rollers as instructed on page 5 of the
instruction booklet and put the potato mixture on the griddle plate.
Cook the potatoes for about 10 minutes, tossing occasionally, or
until fully cooked. Taste and adjust seasonings as desired.
Once fully cooked, push to the right side of the griddle plate to
keep warm. Reduce the temperature to Medium. (Check on
sausages - they will only take 10 to 12 minutes).
5. While the sausages are still cooking, break four of the eggs onto
the griddle plate. Let cook for about 2 minutes per side, or until
desired doneness. Repeat with remaining eggs. Serve immediately
with the sausages.
Nutritional information per serving (2 eggs, 2 sausage links and ¼ of potatoes):
Calories 425 (58% from fat) • carb. 21g • pro. 23g • fat 27g • sat. fat 9g
• chol. 457mg • sod. 541mg • calc. 85mg • fiber 2g
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce
Makes 2 servings
Chicken Satay:
1 small garlic clove
1 green onion, cut into 1-inch pieces
1 ½-inch piece fresh ginger, peeled and halved
1 ½-inch piece of lemongrass, halved,
or about 1 teaspoon chopped
2 tablespoons fresh cilantro
¾ cup coconut milk
½ pound boneless chicken breast,
cut into 1-inch pieces
Peanut Sauce:*
½ jalapeño pepper, halved and seeded
1 small garlic clove
1 ½-inch piece fresh ginger, peeled
½ cup roasted, unsalted peanuts
3 tablespoons creamy peanut butter
¼ cup coconut milk
1 tablespoon tamari soy sauce
½ teaspoon Thai red chili paste
½ teaspoon fresh lime juice
½ teaspoon fish sauce
1 to 2 tablespoons water
1. Insert the metal chopping blade into a Cuisinart
®
Food Processor.
Put the garlic, green onion, ginger and lemongrass in the work
bowl and process until finely chopped. Put the chopped
ingredients into a medium mixing bowl. Add cilantro to the food
processor bowl and pulse to roughly chop. Add to the mixing bowl
and whisk in the coconut milk. Put the chicken into the satay
marinade. Cover with plastic and refrigerate for no more than two
hours.
2. While chicken is marinating, prepare the peanut sauce. With the
food processor running, drop the jalapeño, garlic and ginger
through the feed tube; process until finely chopped. Add the
roasted peanuts and pulse until peanuts are well processed. Add
the peanut butter, coconut milk, tamari, chili paste, lime juice, and
fish sauce and process until smooth. To thin out sauce, add a
tablespoon of water at a time while the machine is running.
3. Ten minutes before chicken has finished marinating, preheat the
Cuisinart
®
Compact Grill Centro to High. Thread three of the
skewers with the marinated chicken. Fit skewers into place as
instructed on page 5 of the instruction booklet. Let cook until fully
cooked through, about 20 to 25 minutes.
4. Serve immediately with the peanut sauce on the side for dipping.
*This recipe of Peanut Sauce makes about 1 cup, more than you
will need for this dish, but it keeps well for up to 2 weeks when
wrapped and stored in the refrigerator. Great in a stir-fry too!
Nutritional information per serving
(based on 2 servings, with 2 tablespoons of the peanut sauce):
Calories 431 (61% from fat) • carb. 10g • pro. 33g • fat 30g • sat. fat 19g
• chol. 66mg • sod. 222mg • calc. 35mg • fiber 2g