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Recettes
Fajitas
Marinade
1/4 tasse d’huile d’olive
2 c. à table de vinaigre de cidre
1 c. à thé de Tabasco
®
2 c. à table de jus de citron
1 c. à thé de poudre de chili
1 c. à thé de sel
1/4 c. à thé de poudre d’ail
Mélange à fajita
1 c. à table d’huile d’olive
1/2 poivron rouge, en rondelles minces
1/2 poivron vert, en rondelles minces
1/2 oignon, en rondelles minces
225 g (1/2 lb) de poitrine de poulet désossée ou de bifteck de surlonge,
coupé dans le sens de la longueur en lanières de 1,5 cm (1/2 po) de
large
4 tortillas
1. Préparez la marinade. Ajoutez le mélange à fajita, remuez et
couvrez. Laissez mariner au réfrigérateur pendant 30 minutes ou
plus.
2. Faites préchauffer en même temps le gril et la plaque à frire à
température moyenne (MED) pendant 5 minutes.
3. Déposez le mélange à fajita sur le gril et laissez cuire pendant 6
minutes ou selon vos préférences.
4. Faites cuire un tortilla sur la plaque à frire pendant 1 minute,
retournez-le et cuisez encore pendant 1 minute, ou jusqu’à ce qu’il
soit très chaud.
Servez avec vos condiments préférés : salsa, crème sûre, fromage râpé,
avocat, ou haricots frits.
Donne 2 portions.
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Features
Non-Stick Cooking Surfaces - Covers the Grilling Plates and Griddle
Surface for reduced fat cooking and easy cleaning.
Grilling Surface - Sears in the juices and flavors of your favorite foods,
and allows fats to drip from the grill ribs into the Drip Tray for healthy, fat
free cooking.
Griddle Surface - Large, smooth, non-stick cooking surface with uni-
form temperature conduction for cooking food items such as pancakes,
hash browns, eggs, grilled cheese sandwiches, chopped vegetables,
etc.
Heat settings - Variable heat settings provide perfect control in a multi-
tude of cooking tasks.
Removable Drip Tray - Collects fats and juices during cooking.
Dishwasher safe (on top rack) for easy cleaning.
Grilling Hints and Tips
• Use tender cuts of meat for grilling.
• Marinate tougher cuts of meat to tenderize them before grilling.
•To avoid drying out meat and fish, do not pierce with a utensil.
• Adjust heat setting gradually and only as necessary. Cooking foods
at too high a temperature can cause them to dry out.
• Better cooking results will be achieved with boneless cuts of meat,
chicken and fish.
• Cut the edge of the meat in several places to prevent curling of the
meat.
• If grilling more than one item, select foods of even thickness. This
will promote consistent doneness and appearance.
• For grilling small portions, make sure meat is centered on Grill. When
grilling larger portions, distribute evenly and allow one inch space
between foods to promote uniform cooking.
• When grilling fish or chicken breast fillets, tuck extremely thin parts
under to prevent overcooking.
• If food is under-cooked when removed from Grill, simply return to
Grill for additional cooking time.
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