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1 ounce Brie, cold, cut into 2 equal pieces
½ tablespoon extra virgin olive oil
Place the herbes de Provence, salt and pepper in a small bowl. Stir to blend; reserve.
Using a sharp knife, cut a horizontal slit in the side of one fillet; carefully cut into the center to
create a pocket – do not cut all the way through to the sides. Repeat for the other fillet. Place ½
ounce of the cheese in each pocket – press the open sides together tightly. Drizzle the fillets with
the olive oil and rub in to coat completely and evenly. Sprinkle the herb mixture on both sides
and press into the fillet. Refrigerate for 20 to 30 minutes before grilling. (Fillets may be prepared
up to 8 hours ahead and refrigerated).
Preheat the Cuisinart
®
Griddler
™
Jr. in the closed position to high. Arrange the fillets evenly
spaced on the preheated grill. Close; apply light pressure to handle for about 20 seconds. Grill
until fillets have reached desired level of doneness when tested with an instant-read thermometer
(about 125°F is best). Meat will continue to cook an extra 5°F while resting. Remove immediately.
Let meat rest for 5 to 10 minutes before serving.
Nutritional information per serving:
Calories 560 (75% from fat) • carb. 1g • pro. 34g • fat 47g • sat. fat 19g • chol. 135mg • sod. 460mg
• calc. 56mg • fiber 0g
Lemon Basil Shrimp and Vegetables
Makes 4 servings
1 garlic clove, finely minced
5 fresh basil leaves, thinly sliced (chiffonade)
½ teaspoon kosher salt
1
/8 teaspoon freshly ground black pepper
1
/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
1 medium zucchini (about 12 ounces), cut into ½-inch slices
2 red onions (3-4 ounces each), cut into eight wedges (roots intact)
16 large shrimp,* peeled and deveined
Place the garlic, basil, salt, peppers and lemon juice in a small bowl. Whisk to blend. While
whisking, add the oil in a slow steady stream; whisk until completely emulsified.
In a medium bowl, toss the zucchini with 2 tablespoons of the marinade to coat. Add the onions
with 2 additional tablespoons of the marinade. Gently toss to coat, being sure to leave the onion
wedges intact. Let stand 20 to 30 minutes at room temperature.
In a large bowl, toss shrimp with the remaining marinade to coat. Let stand 20 to 30 minutes at
room temperature.
Soak four wooden skewers in water while the shrimp and vegetables marinate.
Preheat the Cuisinart
®
Griddler
™
Jr. in the open grill position to high. Thread 4 shrimp on each
skewer, putting the skewer through both the head and tail ends of the shrimp.
Arrange the zucchini rounds on one side of the preheated grill and the onions on the second side.
Grill for 5 minutes, turn, grill for an additional 5 minutes. Move the grilled onion wedges on top of
the zucchini.