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Barbecued Shrimp “BLT”
4 servings
INGREDIENTS
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter,
cut into small pieces
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp,
peeled and cleaned
METHOD
1Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
2Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan
with wine and vinegar and reduce slightly. Pour in cream and reduce
sauce by half. Whisk in butter and strain into a clean pan. Season
with lemon juice, salt and pepper. Keep warm.
3Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in
Panini Makerfor 1-2 minutes. Do not overcook. Drain shrimp and cut
in half lengthwise.
4To assemble one sandwich, spread a little mayonnaise on one slice of
bread and top with a little lettuce. Top with three slices of tomato,
season lightly with salt and pepper, and place bacon on top of
tomatoes.Top with second slice of bread, a thin layer of mayonnaise
and a little lettuce. Heat the shrimp by placing in the warm lemon
butter. Place warmed shrimp on lettuce. Top with third slice of
bread. Repeat with remaining sandwiches.
5Place sandwiches in Panini Maker to toast the bread.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
Turkey Reuben
4 servings
INGREDIENTS
Butter, if desired
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
METHOD
1Set your adjustable temperature control between settings 9 and 10
and allow your Panini Maker to preheat until the green ready light
illuminates.
2To assemble one sandwich, butter the outside of each piece of
bread, if desired. On top of one slice of bread, spread Russian
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a
tablespoon or so of coleslaw.Top with another slice of cheese and
the top slice of bread. Repeat with remaining sandwiches.
3Grill two sandwiches at a time in the Panini Maker for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and
drained
salt and pepper, to taste
HSN_PaniniManual 3/20/07 10:12 PM Page 13