Napoleon Grills CR-8C manual Tapas Party, Grilled Asparagus With Fontina and Prosciutto

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 14

Assemble raclette, either grill or griddle side up. Turn to medium-high and preheat for 10 minutes.

Toss sliced leeks, mushrooms, and thyme with the tablespoon (15 ml) of olive oil and 1⁄4 teaspoon (1 ml) of salt. Place on grill and cook for about 10–12 minutes until the vegetables are tender and browned. Remove and reserve.

While the vegetables are cooking prepare the Mornay sauce:

In a 2-quart (1.9 L) saucepan, melt the butter over medium low heat. Add flour and stir into butter with a wooden spoon. Allow to cook for

2 minutes to eliminate any starchy taste from the flour. Slowly add the milk, whisking the mixture as you pour. Whisk until the mixture becomes smooth. Allow to simmer for about 5 minutes, whisking every so often, until the mixture thickens. Stir in the Gru y è re and whisk so that the cheese is entirely melted. Stir in 1⁄8 teaspoon (0.5 ml) salt, 1⁄8 teaspoon (0.5 ml) pepper, and nutmeg. Leave on the lowest setting until used.

Blot the scallops with a paper towel to dry, sprinkle both sides with the remaining salt and freshly ground pepper. Place the scallops on the grill and cook for about 3–4 minutes on the first side and then flip.

For small scallops the total cooking time is 5–6 minutes, 7–8 minutes for large scallops.

In a raclette dish, place 1 tablespoon (15 ml) of the leek and mushro o m m i x t u re. Add one to two scallops depending on their size. With a spoon, coat the tops of the scallops and some of the vegetables with the sauce (whisk the sauce again before using). Place dish under the grill and leave for about 2–3 minutes until the sauce gets slightly brown and bubbly. Turn the ingredients in the dish out onto plate with the spatula and

eat immediately.

Note: The recipe for the Mornay sauce may be more than you need for this dish. However, it is delicious served with grilled chicken, sausages, bread, and vegetables, especially potatoes.

TAPAS PARTY

The following recipes are merely a sampling of ideas you can use as a foundation for a tapas party. Recommended side dishes to serve with tapas are olives, roasted almonds, and plenty of crusty bread. Serve sangria, sherry, or lager as a beverage.

GRILLED ASPARAGUS

WITH FONTINA AND PROSCIUTTO

S e rves 4

1tablespoon (15 ml) olive oil

1⁄2teaspoon (2 ml) salt

12ounces (375 g) asparagus, approximately one bunch, hard end removed

12 slices of prosciutto

1⁄2pound (250 g) fontina or raclette cheese, sliced

Assemble raclette, grill side up. Turn to medium-high and preheat for 10 minutes.

In a mixing bowl, toss the asparagus with the olive oil and salt.

Spread asparagus on grill and cook for about 9–10 minutes until the asparagus is nicely browned and tender. Place prosciutto slices on the grill and warm about 30 seconds per side.

Place a slice of prosciutto in a raclette dish, top with 2–3 asparagus pieces and a slice of cheese. Fold the ends of the prosciutto in to cover the asparagus and cheese and then top with an additional slice of cheese. Place each dish under the grill for 3–4 minutes until the cheese is melted and bubbly.

S e rve as is or on a slice of grilled bre a d .

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