When I moved to college my mom gave me the one kitchen appliance she was certain I couldn’t live without. A George Foreman grill. At the time I wasn’t impressed, shoved it into the back of my car and was sure I’d never use it.
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But I was very wrong. Once I started craving something other than pasta and ramen, the versatile Lean Fat Grilling machine became my cooking weapon of choice. To this day, I still get my grill on and here are my five favorite (and embarrassingly simple) things to prepare: Vegetables: Cut up some of your favorite roasting veggies, brush them with olive oil plus a little lemon juice, fresh herbs, salt and pepper; grill for 1-3 minutes, or until grill marks are visible. Patty Melt: Pat out a burger patty with seasoned ground beef or ground turkey and grill for a few minutes on each side. While grill is still hot, add thick slices of cut onion and cook until slightly caramelized. Serve patty open-faced on toasted bread with condiments of choice, the onions and a slice of Provolone, Cheddar or smoked gouda.
Naan or Flatbread Pizza: Spoon pizza or pesto sauce over naan or flatbread; top with cheese and other topping of choice. Pop the pizza on the grill—leave it open—and cook until cheese melts. Hot Dogs: Try grilling beer-marinated brats or ‘dawgs for an easy pub-grub dinner. Panini: Use your grill to make a man-sized panini with good bread and fillings of choice—a great use for leftover chicken, pork roast, pot roast or roasted veggies.
Croque with Gouda and mushroom hash For The Mushroom Hash: 12 oz. Fresh mushrooms, stemmed and wiped clean 1 tsp. Fresh lemon juice 1 Tbs. Butter or extra-virgin Olive oil 2-3 large shallots, minced 1 1/2 Tbs. Cognac 2 Tbs. Finely chopped fresh flat-leaf parsley Sea salt Fresh ground black pepper For The Croques: 4 slices (about 1/2 inch thick) dense white sandwich or whole wheat bread 2 Tbs.
(1/4 stick) butter, room temperature 2 oz. Thinly sliced aged Gouda cheese (about 6 slices) For Mushroom Hash: Cut any large mushrooms into quarters.
Cut smaller ones in half. Place the mushrooms and lemon juice in a food processor and finely chop, running the machine in short bursts and working in several batches if necessary, so you don't crowed the bowl. Do not over process or you'll reduce the mushrooms to mush.
Melt the butter in a frying pan over medium heat. Add the shallots and garlic and cook until just beginning to brown, about 3 minutes, stirring with a wooden spoon. Add the Cognac and bring to a boil; it will evaporate almost immediately, leaving a flavorful residue. Add the mushrooms and the parsley and increase the heat to high.
Cook until all the mushroom juices have evaporated and the mixture is thick and concentrated, 4-6 minutes, stirring with a wooden spoon. Taste for seasoning, adding salt and pepper to taste; the mushroom hash should be highly seasoned. Let cook to room temperature, then refrigerate, covered, until ready to use. Solidworks for windows 7 crack torrent.
The recipe can be prepared up to a day ahead to this stage. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Make the Croques: Using a knife or pastry brush, spread or brush both sides of the slices of bread with the butter, buttering once side of each slice more heavily that the other. Place 2 slices of bread on a work surface, with the less heavily buttered side facing up.
Arrange the cheese slices on top, trimming them so they come just to the edges of the bread. Place the cheese trimmings in the center of the sandwiches.