Wolfgang Puck BCGL0050 Beef Saté with Spicy Sichuan Sauce, Marinade Sichuan Sauce

HSN_TriGrillManual0050 9/12/08 12:10 PM Page 23

Grilled Chicken Breast Panini

with Artichokes and

Sundried Tomato Pesto

4 Servings

INGREDIENTS

4 medium boneless skinless chicken breasts, trimmed of fat

2 tablespoons lemon juice

6 tablespoons olive oil

1/2 teaspoon fresh thyme leaves 2 cloves garlic, minced

1 pinch kosher salt

1 pinch coarse ground pepper 1/2 cup sundried tomato pesto

1 can artichoke hearts, slice thin vertically

4 ounces chevré (goat) cheese

1 cup mixed baby lettuces

1 large loaf Italian bread

METHOD

1Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic, salt and pepper. Marinate refrigerated for at least 1 hour.

2Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Grill to preheat until the green ready light illuminates.

3Add chicken breasts, 2 at a time, and cook for 6 minutes or until cooked through. Remove and place on a cutting board. Slice into 1/2-inch thick strips diagonally.

4Cut Italian loaf in half lengthwise, and then cut into two pieces.

5Spread the inside of both sandwiches with sundried tomato pesto. Stack the artichoke hearts and goat cheese inside of sandwiches. Top with grilled chicken slices. Add the lettuces and grill each half of sandwich in Tri-Grill for 3-5 minutes.

6Cut each sandwich half in half diagonally, serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Beef Saté with

Spicy Sichuan Sauce

6 servings, 24 skewers

INGREDIENTS

3/4 pound New York Strip or filet steak, trimmed

Marinade:	Sichuan Sauce:
1/2 cup soy sauce	6 tablespoons unsalted butter, divided
1 tablespoon honey	2 cloves blanched garlic, finely chopped
1 teaspoon chili flakes	1 whole green onion, finely chopped
1/2 teaspoon ground cumin	1 cup chicken stock
1/2 teaspoon turmeric	1/4 cup soy sauce
	1 teaspoon chili flakes

METHOD

1Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce. Using 24 6-inch bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

2Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey, 1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning to coat all sides. Let marinate, unrefrigerated, about 15 minutes.

3Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Grill to preheat until the green ready light illuminates.

4Prepare the sauce: In a small skillet, melt 2 tablespoons of butter. Add garlic and green onion and sauté over medium-high heat for 2 minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili flakes, cooking for 1-2 minutes longer. Strain into a clean pan

and whisk in remaining 4 tablespoons of butter. set aside and keep warm.

5Grill steak skewers in Tri-Grill for about 4 minutes.

PRESENTATION

Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange skewers around bowl and serve immediately.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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