11
Grilled Corn Slaw (Hot Dog Topping)Makes about 2 cups
2 ears corn on the cob, sh ucked and each cut into 4 p ieces
2 tablespoons unsalted butter, melted, divided
1 medium red bell pepper, thinly sliced
½ red onion, thinly sliced
¼ teaspoon plus 1 pinc h sea salt
1
∕
8
teaspoon freshly ground black pepper
1
∕
8
teaspoon chili powder
1 teaspoon fresh lemon juice
1 tablespoon chopped parsley
1. Preheat the Cuisinart® Compact Grill Centro, fi tted with the Grill
plate, to Medium.
2. While Grill is preheating (abo ut 10 minutes), brush the corn with
1 tablespoon of the melted butter a nd pinch of salt. Place on
preheated Grill, turning every 2½ to 3 mi nutes for a total cooking
time of 7 to 9 minutes. Reserve to cool.
3. While corn is Grilling, toss pe pper and onion with the remaining
butter, remaining salt, black peppe r, chili powder and lemon juice.
4. Grill until softened, abou t 8 minutes, tossing occasionall y.
5. While pepper and onion are Gr illing, cut the Grilled corn kerne ls off
of the cobs and place in the same mixing bow l that held the pepper
and onion. Add the Grilled vegetabl es and parsley; toss to combine.
Taste and adjust seasonings accordingl y.
Nutritional information per serving (2 tablespoons):
Calories 24 (53% from f at) • carb. 3g • p ro. 0g • fat 2g • s at. fat 1g
• chol. 4mg • sod. 35mg • calc. 2mg • fi ber 0g
Hot Dog Chili (Hot Dog Topping)The ideal chili to top your dog.
Makes 2 to 2½ cups chili
1 teaspoon vegetabl e oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
8 ounces ground beef
1 teaspoon kosher salt
2½ tablespoons chili powder
½ teaspoon oregano
pinch cayenne powder
²∕³ cup crushed tomatoe s
2 ounces ketchup
2 cups water
1. Put the olive oil into a sauté pan over medium h eat. Once hot,
add the onion and garlic. Stir until sof t and fragrant, about 3 to 5
minutes.
2. Add the ground beef and break a part with a wooden spoon once it
is added to the pan. Stir in the salt, chili powde r, oregano and
cayenne and continue cooking until co oked through.
3. Add the tomatoes, ketchup and water. Bring mix ture to a boil and
then reduce the heat to a simmer. Simmer, stirring o ccasionally, for
about 3 hours. If chili appears to be to o dry, add water to desired
consistency. Taste and adjust seasoning accordingly.
Nutritional Informa tion per serving b ased on ¼ cup:
Calories 77 (48% from f at) • carb. 5g • pr o. 5g • fat 4g • s at. fat 1g
• chol. 15mg • sod. 339mg • calc. 15mg • fibe r 1g