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5
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.
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 408 (57% from fat) • carb. 20g • pro. 95g • fat 25g • sat. fat 8g
• chol. 457mg • sod. 541mg • calc. 84mg • fiber 2g
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce
Makes 6 to 8 servings
Chicken Satay:
1 garlic clove
1 green onion, cut into 1-inch pieces
1 one-inch piece fresh ginger, peeled and halved
1 one-inch piece of lemongrass, halved,
or about 1½ teaspoons chopped
¼ cup fresh cilantro
1 can (14 ounces) coconut milk
1 pound boneless chicken breast, cut into 1-inch pieces
Peanut Sauce:*
1 jalapeño pepper, halved and seeded
1 garlic clove
1 one-inch piece fresh ginger, peeled
1 cup roasted, unsalted peanuts
6 tablespoons creamy peanut butter
½ cup coconut milk
2 tablespoons tamari soy sauce
1 teaspoon Thai red chili paste
1 teaspoon fresh lime juice
1 teaspoon fish sauce
2 to 3 tablespoons water
*This recipe of Peanut Sauce makes 1½ cups, 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!
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
®
Griddler
®
Grill Centro to High. Thread six 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 minutes.
4. Serve immediately with the peanut sauce on the side for dipping.
Nutritional information per serving
(based on 8 servings, with 2 tablespoons of the peanut sauce):
Calories 343 (64% from fat) • carb. 9g • pro. 24g • fat 26g • sat. fat 15g
• chol. 44mg • sod. 190mg • calc. 25mg • fiber 2g