George Foreman GRP90WGR Next Grilleration Removable-Plate Grill with 5 Plates, Red

Product Description

Sporting a sleek, contemporary design, this electric grill features 84 square inches of cooking surface and endless cooking options. Five removable grill plates allow for making waffles, cooking Paninis, and grilling veggies, along with baking and griddle cooking. The appliance's appeal lies in its simplicity and countertop convenience--not to mention its fat-fighting ability. Exclusive George Tough triple-coated, scratch-resistant, nonstick coating protects each grill plate, providing the option for low-fat cooking and ensuring easy food release. The unit's generous handles stay cool to the touch, and the grilling plates are dishwasher-safe for quick cleanup. The grill measures 17-1/2 by 12-1/4 by 6-1/2 inches and carries a one-year limited warranty.

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George has done it again! Behold this amazing Next Grilleration Grill/Waffler/Griddle, youre only one step away from an excellent breakfast! With a massive 84 square inch non-stick cooking surface your ready to go! Includes 5 interchangeable cooking plates: Contact Grill, Sandwich/Panini Grill, Jumbo Waffler, Baking Pan, and standard Griddle. With variable temperature control, power and ready light, and a 1 inch floating hinge, youre ready to cook up a storm. Incredible! Metal/plastic construction.. Assembly level/degree of difficulty: No Assembly Required.

Yakitori

Grilled chicken, spring onions and chicken livers.

To serve 4

21/2 tablespoons sake (rice wine)
21/2 teaspoons Japanese soya sauce
11/2 teaspoons sugar
A 1-inch piece scraped fresh ginger root, cut into paper-thin slices.
8 chicken livers, trimmed of all fat
2 whole chicken breasts or 4 legs, boned and cut into 1-inch pieces
8 spring onions, including 3 inches of the green stalks, cut into 1-to 11/2 – inch-long pieces
5/8 pint teriyaki sauce
Kona sansho (Japanese pepper)

Prepare In Advance:
1. Put the sake, soya sauce, sugar and sliced ginger into a mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove thelivers from the marinade and cut each one in half. Reserve the marinade.
2. String 4 halved chicken livers on each of 4 small skewers. Alternate 4 chunks of chicken with 3 strips of spring onion on 8 additional skewers.

To Cook:
Preheat the grill, or light a hibachi or charcoal grill. Grill the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and grill for 4 to 5 minutes on the other side. Set the livers aside on a plate.
Quickly dip the chicken and spring onion skewers into the teriyaki sauce and grill on one side for 2 to 3 minutes. Dip again into the sauce, grill for 2 minutes, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.

To Serve:
Place 1 skewer of chicken livers and 2 skewers of chicken and spring onions on each serving plate. Sprinkle with a little kona sansho, and moisten each skewer with a teaspoon or so of the marinade.

Gyuniku Teriyaki

Grilled Sliced Beef With Sweet Soya-seasoned Glaze

Beef “teriyaki” like most of the “yaki” recipes, can be cooked not only under the grill of your cooker but also on a hibachi or charcoal grill. The sauce may be made in large quantities, covered, refrigerated and kept for as long as a month.

To serve 6

1½ lb, lean boneless beef, preferably fillet or rump, cut in 12 slices ¼ inch thick

Teriyaki Sauce:
3/8 pint mirin (sweet sake), or substitute 3/8 pint less 5 teaspoons pale dry sherry
3/8 pint Japanese soya sauce
3/8 pint chicken stock

Teriyaki Glaze:
3 tablespoons teriyaki sauce
2½ teaspoons castor sugar
1½ teaspoons cornflour mixed with 2½ teaspoons cold water

Garnish:
1 tablespoon powdered mustard, mixed with just enough hot water to make a thick paste and set aside to rest for 15 minutes
12 sprigs fresh parsley

Prepare In Advance:
1. To make the sauce, warm the mirin or sherry in a medium-sized enameled or stainless-steel saucepan over a moderate heat. Ignite the mirin with a match off the heat, and shake the pan backwards and forwards until the flame dies out. Then stir in the soya sauce and chicken stock, and bring to the boil. Pour the sauce into a bowl and cool to room temperature.
2. To make the glaze, mix 3 tablespoons of the teriyaki sauce and 21/2 teaspoons of sugar in an enameled or stainless-steel saucepan. Bring almost to the boil over a moderate heat, then reduce the heat to low. Stir the blended corn flour and water into the sauce. Cook until it thickens to a clear syrup glaze, stirring constantly. Immediately pour into a dish and set aside.

To Cook:
Preheat the grill to its highest point, or light a hibachi or charcoal grill. Dip the beef, one slice at a time, into the teriyaki sauce. Grill 2 inches from the heat for about 1 minute on each side, until lightly browned. For well done meat grill an additional minute.

To Serve:
Slice the meat into 1-inch-wide strips and place them on individual serving plates. Spoon a little of the glaze over each serving, and garnish each plate with a dab of the mustard and a sprig of parsley. If you prefer, mix the mustard into the glaze before pouring it over the meat. This will serve 6 as part of a Japanese meal or 4 as a main course.

NOTE: Any left-over teriyaki sauce may be stored in tightly closed jars and refrigerated for as long as one month. Before using, bring to the boil and skim any scum off the surface.