Elite ERO-2006S Recipes Miscellaneous For Oven Top Grill & Griddle, Grilled Peaches

RECIPES Miscellaneous [For Oven Top Grill & Griddle]

Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with grilling INSIDE the oven as well by using the Grilling Rack.

GRILLED PEACHES
6	Peaches
½ cup	Sherry vinegar or balsamic vinegar
¼ cup	Brown sugar juice of 1 lemon
¼ teaspoon	Freshly ground black pepper

-Half the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.

-In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper. Boil until reduced by about 1/2.

-Heat up your Oven Top Grill & Griddle to desired temperature. Lightly oil the grill.

-Place peaches cut-side down on. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for about 3 more minutes, or until softened.

-Serve with fish or chicken.

APPLE CINNAMON PANKCAKES (Use with Griddle)

1 1/2 Cups milk	2 eggs
1/3 Cup solid shortening	1 1/2 Cups all-purpose flour
2 1/2 Tsp. Baking powder	1 Tsp. Salt
1 Tsp. Ground cinnamon	2 medium apples, quarter, pared and
cored

-Heat up your Oven Top Grill & Griddle to desired temperature.

-Put all ingredients into blender container. Blend until apples are finely chopped.

-For each pancake, pour 1/4 cups of batter onto heated griddle.

-Cook until bubbly, turn and cook on other side until golden brown.

BACON & EGGS 3 CHEESE WRAP (Use with Griddle)

4	Corn or Flour tortillas
4	Strips of bacon
4	Eggs, well beaten
¼ Cup	Shredded Cheddar Cheese
¼ Cup	Shredded Mozzarella Cheese
¼ Cup	Shredded Romano Cheese

-Heat up your Oven Top Grill & Griddle to desired temperature.

-Cook bacon on griddle 3 -5 minutes or until crisp. Remove and keep warm.

-Cook eggs on griddle for 5-7 minutes or until light and fluffy.

-Place tortillas onto griddle, fill with cooked eggs. Lay strips of bacon onto each tortilla.

-Spread cheeses on top. Cook covered for 4-5 minutes or until cheese is melted.

-Serve with tortilla wrapped tightly around the bacon, eggs and cheese.

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GRILLED MIXED VEGETABLES
2 Zucchini, sliced length wise.	½ Cup Sliced mushrooms
½ Cup Sliced red bell peppers	½ Cup Sliced yellow bell peppers
1 Tablespoon Olive oil	Salt and pepper

-Combine all ingredients into bowl. Toss to coat well.

-Heat up your indoor/outdoor grill to desired temperature. Grill vegetables until tender. Serve with steaks, chicken or wish.

HAM AND CHEESE GRIDDLE CAKES

3/4 cup	Yellow cornmeal
3/4 cup	Unbleached all purpose flour
1 teaspoon	Baking powder
1/4 teaspoon	Baking soda
1/4 teaspoon	Salt
1 1/2 cup	Buttermilk
3	Large eggs, separated
4 tablespoons	Butter, melted
1/3 cup	Crumbled blue cheese
1/3 cup	Finely chopped ham
Maple syrup

-Mix first 5 ingredients in large bowl to blend. Whisk buttermilk, egg yolks and 1 1/2 tablespoons melted butter in medium bowl to blend. Whisk into dry ingredients. Mix in cheese and ham. Beat egg whites in another bowl to stiff peaks. Fold whites into batter in 2 additions. Heat up your indoor/outdoor griddle to desired temperature.

-Heat 1 tablespoon melted butter on griddle over medium heat. Working in batches, pour batter into skillet by 1/4 cupfuls. Cook until cakes are puffed and golden, adding more butter skillet for each batch if necessary, about 3 minutes per side. Transfer to plates. Serve with maple syrup.

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

3 pounds	Small red-skinned potatoes
4 tablespoons	Olive oil
1 cup	Thinly sliced green onions
3 tablespoons	Chopped Italian parsley
3 tablespoons	Grated Parmesan
3	Cloves of garlic, chopped
2 teaspoons	Freshly chopped oregano

-Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.

-Heat up your Oven Top Grill & Griddle to desired temperature.

-Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.

-Grill potatoes until golden, turning occasionally, about 7 minutes. Transfer to bowl. Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.

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