GR-4 User Manual

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illuminates, open the unit to extend flat and place vegetables on the grill side in a single

layer, cooking them in two batches. Stir the vegetables occasionally during cooking and

remove when tender and browned, about 8 minutes per batch; reserve.

While second batch of vegetables is cooking, brush tortillas with oil, and begin to warm

1 to 2 minutes per side on the griddle. Reserve.

Sprinkle shrimp with ¼ teaspoon of salt and grill for about 2 to 3 minutes per side.

Serve all fajita ingredients with salsa, sour cream, and sliced avocado so each

individual can prepare his/her own.

Nutritional information per fajita:

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

tDIPMNHtTPENHtDBMDNHtGJCFSH

Saga Blue Stuffed Beef Filets

with Herb Crust

Griddler

Position: Closed

Selector: Grill/Panini

Plate Side: Grill

Makes 4 servings

2 tablespoons herbes de Provence

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 beef tenderloin filets, each about 6 ounces – 1-inch thick

4 tablespoons cold Saga Blue cheese (may also use Brie, mushroom Brie or

Cambazola cheese)

1 tablespoon good quality olive oil

Put the herbes de Provence, salt and pepper into a small bowl. Stir to blend; reserve.

Using a sharp knife, cut a horizontal slit in the side of a filet, then carefully cut into the

center of the filet to create a pocket – do not cut all the way through to the sides.

Repeat for each filet. Place one tablespoon of the cheese in each pocket – press the

open sides together tightly. Drizzle the filets with the olive oil and rub in to coat

completely and evenly. Sprinkle the filets on both sides with the herb mixture and press

into the meat. Refrigerate for 20 to 30 minutes before grilling. (Filets may be prepared

up to 8 hours ahead and refrigerated.)

Insert plates on their grill side. Preheat Cuisinart

Griddler

to Sear with the unit closed.

When Griddler

is hot, arrange the filets evenly spaced on the 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 6 to 10 minutes. Grill until about 5°

under temperature desired – meat will continue to cook while resting. Remove

immediately.

(Note: this type of beef has more flavor and better texture when cooked rare to

medium.) Let meat rest for 5 to 10 minutes before serving.

Nutritional information per serving:

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

tDIPMNHtTPENHtDBMDNHtGJCFSH

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User Manual - Page 21