HSN_RGG_090C 2/4/10 1:00 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
Please read operating instructions
before using this product.
Wolfgang Puck
Indoor “Reversible”
Please keep original box and packing materials
in the event that service is required.
Electric Grill/Griddle manual
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BRGG0090 Printed in China REV 2.0
HSN_RGG_090C 2/4/10 1:00 PM Page 3
Table of Contents
Important Safeguards
1
2
2
3
Save These Instructions
Before Your First Use
About Wolfgang Puck
Know Your Indoor “Reversible”
Electric Reversible Grill/Griddle
5
7
Using Your Electric Grill/Griddle
Care & Cleaning
8
Grilling Tips
9
Grilling Guide
10
1 1
13
14
14
15
16
28
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
cooking innovations, a
result of blending fresh
Grilling Chart
Quick & Easy Kabobs
Guide to Great Kabobs
Grilling Kabobs
California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio, Chinois on Main in Santa
Monica, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian
fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s
talents through his cookbooks, cutlery, cookware and, of course,
through his appliances!
Griddle Cooking Guide
Recipes
Limited Warranty
3
HSN_RGG_090C 2/4/10 1:00 PM Page 5
Know Your Indoor“Reversible”
Electric Grill/Griddle
Splash Guard - Side Panel (Left)
Reversible Grill/Griddle Plate
Adjustable Temperature Probe
Splash Guard - Back Panel
Drip Tray
Splash Guard - Side Panel (Right)
Dual Sided Scraper
Base
Interlock Tab
5
6
HSN_RGG_090C 2/4/10 1:00 PM Page 7
Using Your Electric
Care and Cleaning
Grill/Griddle
Place the appliance on a flat, level surface, such as a countertop or table.
Place the cooking surface onto the base with either the grill or griddle
surface up, according to your recipe.
Before cleaning, be sure to unplug the cord from the outlet. Remove the
power point from the cooking surface. If necessary, wipe the cord with a
damp cloth.
Caution: Do not immerse the cord in water or other liquid.
Allow the appliance to cool completely before cleaning.The cooking
plate and base can be placed in the bottom rack of the dishwasher, or
washed by hand. The drip tray should be hand washed only in warm
soapy water. Dry the drip pan completety when finished.Do not put hot
cooking surface in cold water.
Insert power point into the power point holder on the grill/griddle plate.
Plug the cord into a 120 volt 60 Hz AC only outlet.
When the grill/griddle is on, the red READY light will come on. This light
is in the shape of an arrow, located on the power point. When the light
goes out, the grill or griddle surface is preheated to the selected
temperature. This light will cycle on and off during cooking, indicating
that the surface temperature is being maintained.
Be sure to always wash both the grill and griddle surfaces after each use
to remove any grease that may have accumulated.
Do not use scouring pads or harsh cleaners on either the cooking
surface or base. If necessary, use a nylon bristle brush or plastic
scrubbing pad.
Important: Your grill/griddle comes with a patented safety feature which
will not allow you to plug the temperature probe in unless the drp pan is
properly in place. Never Try To Defeat This Feature.
Do not let the cooking surface or base soak overnight. This could
damage the nonstick coating.
Using Your Reversible Grill/Griddle with Splash Guard
1
Assemble the Splash Guard Accessory
Figure 1
by inserting both side panels to the back panel
(see Figures 1 and 2).
2
Place the Splash Guard directly on
the top of your Reversible Grill/Griddle plate
(See figure 3).The side panels should be placed
between the side handles and grill plate while
the back panele gently sits on the edge of the
grill plate.
Figure 2
Figure 3
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Grilling Guide
Grilling Tips
Follow these guidelines for successful grilling:
1
The nonstick cooking surface is metal utensil safe. However care
should be taken when using metal utensils with this product. Only
use the enclosed scaper to clean the griddle
1
Set the temperature control dial to the desired temperature.
Preheat the grill until the READY arrow light goes out, approximately
10 minutes.
2
Be careful not to transfer germs from raw meat to cooked meat. Use
separate utensils and platters for raw and cooked meat or wash
platter used for raw meat before placing cooked meat on it.
2
3
Marinate meats before grilling for extra flavor and tenderness, if
desired. (Marinades with added sugar will cause meats to brown
more quickly.)
3
Use a long-handled brush for basting foods during grilling.
Before grilling, partially cook bone-in chicken, ribs and uncooked
smoked or fresh sausages for best results. If not partially cooked,
these meats may become overbrowned on the outside before the
center is done.
4
Tender meat cuts, such as sirloin and tenderloin, are generally
more suitable for grilling than less-tender meat cuts, such as round
or rump.
5
6
Many less-tender meat cuts can be grilled, but they benefit from the
tenderizing effects of marinating in an acid-based wet marinade.
4
5
Turn food once during grilling unless otherwise directed.
If desired, brush with barbecue or other sauce during last 5 to 10
minutes of grilling.
A marinade is a seasoned mixture (wet or dry) in which foods are
soaked in order to absorb flavor and/or become more tender. The
flavor grows stronger the longer the marinade is left on the food
before cooking. The amount of time usually ranges from 1 hour
to 24 hours.
6
Unplug from outlet and allow grill to cool completely before
disposing of drippings that have accumulated in the drip channel.
A wet marinade usually consists of oil (vegetable or olive) to give
moisture, an acid (lemon juice, vinegar, wine, tomatoes or yogurt)
to tenderize, and flavorings (herbs and spices) to enhance or
add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt
that is rubbed onto the food after the food has been lightly brushed
with vegetable oil. Generally, use 1 to 2 tablespoons dry marinade
per pound of meat.
7
Always marinate in a tightly covered nonmetal dish, and turn the
food occasionally. Be sure to refrigerate all meats while marinating.
Heavy plastic bags are also convenient for marinating – add the food
and marinade, then tightly seal the bag. Turn the bag now and then
to redistribute the marinade.
8
9
If leftover wet marinade is to be used as a sauce with the cooked
food, be sure to place it in a small pan and heat it to a rolling boil
before serving to eliminate any bacterial growth.
Grease from high fat foods, such as bacon or sausage, may splatter
on countertop. Protect countertop as necessary.
10 When grilling fish, use a large flat spatula or turner to turn the fish.
9
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Grilling Chart
Grilling Chart (cont.)
Meat
Time/Temp. Doneness Test
Helpful Hints
Meat
Time/Temp. Doneness Test
Helpful Hints
BEEFSTEAKS
1” thick
CHICKEN PIECES
10 - 15 min.
MAX
Medium rare - 145˚
Medium - 160˚
Slash fat around edge to prevent
curling (avoid cutting into meat).
Bone-in
25 - 35 min.
350°
Until juice in center
is no longer pink
Grill bone-in chicken meaty
side down for the first 10 minutes,
then turn every 5 minutes until
done.
3 ⁄4” thick
Well done - 170˚
BURGERS
(3⁄4” thick)
Hamburgers
Boneless breast 20 - 35 min.
half with skin 350°
Until juice in center
is no longer pink
14 - 16 min.
400°
Medium (160°) or
Until no longer pink
in center
Boneless, skinless 15 - 20 min.
Until juice in center
is no longer pink
breast half
350°
Turkey burgers
15 - 20 min.
400°
SHRIMP
Large raw,
shelled
8 - 12 min.
350°
Until pink and firm
Brush lightly with vegetable oil
before grilling and twice while
grilling to retain moisture
PORK CHOPS
Rib and loin
1 ⁄2” thick
10 - 12 min.
12 - 15 min.
12 - 15 min.
350°
Until slightly pink
in center or 160°.
Slash fat around edge to prevent
curling (avoid cutting into meat).
and deveined
FISH
3⁄4” thick
Whole, drawn
and scaled
10 min. per
1/2” thick
350°
Until fish flakes
Measure fish at thickest point.
easily with fork (160˚) Brush all fish lightly with vegetable
oil before grilling and twice while
PORK RIBS
Spare ribs
25 - 30 min.
350°
Until no longer pink
in center or 160˚.
Turn ribs every 5 minutes.
grilling to retain moisture.
Steaks, 3⁄4” thick 15 - 20 min.
350°
Until fish flakes
Brush grill lightly with vegetable oil
Country-style
25 to 35 min.
350°
Until no longer pink
in center or 160˚
easily with fork (160˚) before grilling.
Fillets
10 min. per
1/2” thick
350°
Until fish flakes
If fillets have skin, grill skin sides
SAUSAGE LINKS
Hot dogs and
other cooked,
easily with fork (160˚) up first.
4 - 6 min.
400°
Until hot (140˚)
Pierce 2 or 3 times to prevent skin
from bursting.
Bratwurst and
other
12 - 15 min.
300°
Until no longer pink
in center (180˚)
Turn 3 or 4 times while grilling.
uncooked
smoked or
fresh sausages
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HSN_RGG_090C 2/4/10 1:00 PM Page 13
Quick and Easy Kabobs
Guide to Great Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make!
Use these tips and charts to get started, then let your palate be your
guide. Here’s how:
Meat
Vegetable
Sauce
1 1⁄2” pieces Franks
Mushrooms
Italian Dressing
French Dressing
1 1⁄2” pieces fully
cooked Sausages
Cherry Tomatoes
Choose meat, vegetable and brush-on sauce from Guide to Great
Kabobs (page 12). Thread meat and vegetables on bamboo or metal
skewers. Grill, turning and brushing occasionally with sauce, until meat
and vegetables are done. Use the Grilling Kabobs chart (page 12) as a
guide. Grill tasty kabobs in no time!
1” cubes Beef Bottom
or Round Steak
1” pieces Bell Pepper
Italian Dressing
1” pieces Chicken
1 1⁄2” pieces Green Onion
or Leek
Honey-Mustard
Dressing
or Turkey Breast meat
Kabob Success Tips
1” pieces Turkey, Beef
or Pork Tenderloin
Whole Water Chestnuts
Italian Dressing
Spaghetti Sauce
Chili Sauce
•
•
•
•
•
Soak bamboo skewers in water at least 30 minutes to prevent
burning.
1 1⁄4” cubes Boneless
Lamb Shoulder
Pimiento-stuffed
or pitted Ripe Olives
Leave a little space between foods threaded on skewers
(tightly packed food will not cook evenly).
1” cubes fully cooked
Smoked Ham
Cauliflowerets
or Broccoli Flowerets
To prevent sticking (and to make cleanup easier), brush cooking
surface with vegetable oil before grilling.
1” pieces Fish Fillet
or Steak (1” thick)
3⁄4” slices Zucchini
Steak Sauce
Soy Sauce
Sauces that contain sugar burn easily. Brush them on kabobs only
during last 5 to 10 minutes of grilling.
Large Raw Shrimp,
1” pieces partially
cooked Potato
peeled and deveined
To avoid food-borne illnesses caused by eating undercooked or raw
meat, boil the sauce you’ve dipped your basting brush into before
serving with cooked kabobs.
Sea Scallops
2” pieces
Teriyaki Sauce
Corn-on-the-Cob
Grilling Kabobs
Meat
Time (min/temp.)
Doneness Test
Fully cooked
7 - 10, 350°
Until hot
Meat or Sausage
Beef, Veal, Lamb
Pork
12 - 15, 400°
15 - 20, 350°
15 - 20, 350°
12 - 16, 350°
Until desired doneness
Until no longer pink
Chicken and Turkey
Until no longer pink in center
Until fish flakes easily with
Fish
fork
Shrimp
8 - 12, 350°
12 - 16, 350°
Until pink and firm
Until white
Sea Scallops
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Griddle Cooking Guide
Corn Flake Coated French Toast
Follow these guidelines for successful griddle cooking:
4 servings
INGREDIENTS
1
If you prefer cooking foods without added butter or oil, first season
the griddle surface to prevent any sticking. Season the griddle
surface after each cleaning or before initial use. To season, brush the
cool surface with a light coating of vegetable oil. Wait a few minutes;
then wipe the surface dry with a paper towel. The griddle is now
seasoned and ready for use.
8 slices bread (Challah, French, or white bread), cut 1" thick
3 large eggs, beaten
1/4 teaspoon salt
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
2
Set the temperature control dial to the desired temperature.
Preheat the griddle until the READY arrow light goes out, approxi-
mately 10 minutes.
METHOD
3
When cooking with butter or oil, place on cold griddle before
preheating. Do not use more than 2 tablespoons of butter or oil.
1
Beat the eggs, milk, salt sugar and vanilla with a whisk until well incor-
porated.
2
3
4
Preheat griddle side on high for at least 10 minutes.
Soak the bread slices in the egg mixture.
4
Foods may be kept warm on the griddle prior to serving. Reduce
temperature to 200°.
Place the crushed corn flakes on a plate, press the french toast into
the corn flakes on each side. Shake to remove excess flakes
Food
Time (min)
Temp
5
6
After the griddle has been preheated add the french toast.
Eggs
3 - 5
300°
375°
325°
325°
350°
325°
325°
325°
350°
375°
Cook for 3 minutes per side or until golden brown and cooked
thoroughly.
Pancakes
4 - 6
Breakfast sausage links
Canadian bacon
Standard bacon strips
Ham Steaks
3 - 6
PRESENTATION
15 - 20
3 - 5
To serve, cut french toast slices diagonally, serve with berry compote
and dust with powdered sugar.
25 - 30
5 - 10
12 - 15
4 - 6
Vegetables
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Sausages
Cheese sandwiches
French toast
8 - 10
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HSN_RGG_090C 2/4/10 1:00 PM Page 17
Baby Pork Chops
with Cranberry Sauce
Citrus Marinated Swordfish
4 servings
4 servings
INGREDIENTS
INGREDIENTS
4 tablespoons unsalted butter
12 ounces fresh or frozen cranberries
3 tablespoons sugar
4 medium Swordfish steaks (approx 3/4 inch thick)
6 cloves garlic, minced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
1 cup dry red wine
1 cup beef or chicken stock
salt & pepper
12 baby pork chops 3/8 to 1/2 inch thick
3 small serrano chiles, chopped
1 medium lime zest, grated
3 medium limes, juiced
METHOD
METHOD
1
Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries
and sugar. Cook the cranberries for several minutes over moderate
heat until they begin to rupture. Remove from the heat.
1
Place the swordfish steaks and all the ingredients in a large
Ziploc bag for at least 1 hour or overnight in the refrigerator.
2
When ready to prepare, preheat the grill for at least 10 minutes
on high.
2
In a seperate saucepan reduce the wine by two thirds. Add the
stock and cream and reduce until slightly thickened. Add to the
cranberries and reduce to make a light sauce. Whisk in the
remaining butter.
3
Cook the swordfish for approx 6 minutes per side.
4
The swordfish will be flaky in the center when cooked thoroughly.
3
Salt and pepper to taste.
PRESENTATION
4
Preheat the grill side on high for 10 minutes. Season the pork chops
with a light dusting of salt and pepper.
This Swordfish is wonderful served over rice or a mixed lettuce salad
with a fresh salsa topping.
5
6
Grill pork chops for 3 minutes per side for medium.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
To serve, nap the sauce on warmed plate, top with three pork chops,
by overlapping the bones. Serve immediately.
Recipe courtesy of the "Wolfgang Puck Cookbook", Random House,
1996
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HSN_RGG_090C 2/4/10 1:00 PM Page 19
Eggplant Antipasta Stacks
Ginger Teriyaki Scallops
4 servings
4 servings
INGREDIENTS
INGREDIENTS
1 large Eggplant, cut into 1/4 inch rounds
2 large eggs, beaten
1 tablespoon grated onion
3 small garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup soy sauce
1 teaspoon sesame oil
1/2 cup sake or dry sherry
1/3 cup brown sugar
1 cup grated parmesan cheese
1/2 pound hard salami, shaved
1/4 pound sandwich pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce
1 pound sea scallops
METHOD
METHOD
1
Slice the eggplant and let soak in the beaten egg. Preheat griddle on
high for 10 minutes.
1
Place all the ingredients except scallops into a small sauce pan and
warm gently until sugar has dissolved. Let cool.
2
Divide the meat and cheese in four equal stacks, spreading a tiny bit
of pesto between each slice.
2
Place scallops and half the liquid in a Ziploc bag and marinate in the
refrigerator for 1-3 hours.
3
Place the Parmesan cheese onto a plate, press the eggplant rounds
into the cheese and coat both sides. Place on griddle and cook for
2 - 3 minutes.
3
Preheat griddle side on high for 10 minutes.
4
The scallops can be skewered or just placed individually onto the
griddle. Cook for 2 minutes on one side, then turn cook for 2 - 3
minutes longer. Do not over cook.
4
5
Turn the slices over and add the meat and cheese to half of
the slices.
Place the other eggplant slices on top. Cook for 2- 3 minutes, then
turn sandwich and cook remaining unbrowned side.
PRESENTATION
The scallops can be served on skewers, with sauce on the side for
dipping. Or stir fry some snow peas ans red pepper strips, and place
scallops ontop with extra sauce.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make
a carbohydrate free alternative to bread. Use them for your favorite
sandwiches.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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HSN_RGG_090C 2/4/10 1:00 PM Page 21
Grilled Lamb Chops
Grilled Shrimp
with Ginger and Lime
4 servings
4 Servings
INGREDIENTS
INGREDIENTS
1/2 cup olive oil
6 cloves garlic, minced
1/2 cup dry red wine
1 bunch rosemary, leaves removed
2 tablespoons chopped fresh thyme
12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick
1/2 teaspoon kosher salt
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
1 teaspoon lime zest, grated
1 teaspoon sesame oil
1 large garlic clove, minced
1/2 teaspoon freshly cracked pepper
1 pound large shrimp, peeled and deveined
2 whole limes, cut into 4 wedges
2 tablespoons fresh cilantro, chopped
METHOD
1
Place all the ingredients in a large Ziploc bag, marinate in the
refrigerator for at least 2 hours.
METHOD
1
In a large bowl, whisk together the lime juice, olive oil, ginger, brown
sugar, lime zest, sesame oil, and garlic. Add the shrimp. Cover and
marinate for 1-3 hours in the refrigerator
2
3
Prepare grill by preheating on high for at least 10 minutes.
Place lamb chops on grill and cook for 3 minutes per side for
med rare.
2
3
Preheat the grill side on high for ten minutes. Thread the shrimp and
lime wedges onto 8 skewers, dividing them evenly and alternating
them.
PRESENTATION
This is wonderful served with a Balsamic Vinegar reduction for dipping.
Place 1/2 cup Balsamic vinegar in a small non reactive saucepan, reduce
by half, add 1/2 cup beef or chicken stock, reduce by half again. Add 1
tablesppoon of butter while still simmering. When sauce is thick enough
to coat the back of a wooden spoon, almost syrup consistency, sauce
is done.
Place the skewers onto grill, 3 minutes on one side, flip, and cook for
2-3 minutes more until shrimp are bright pink and curled.
PRESENTATION
Serve these shrimp as a light main course with rice or grilled vegetables,
or as an appetizer atop a bed of mixed greens.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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HSN_RGG_090C 2/4/10 1:00 PM Page 23
Grilled Tuna
with Mint Vinaigrette
Quick and Easy Grilled Shrimp
on Rosemary Skewers
4 servings
5 servings
INGREDIENTS
INGREDIENTS
1 1/2 pounds fresh tuna in 4 equal steaks
fresh ground white pepper
2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped
1/2 cup extra virgin olive oil
1 pound large shrimp (36-40) – peeled and deveined
2 cups bottled italian dressing
1/4 cup chopped fresh parsley
10 large branches fresh rosemary
1 tablespoon lime juice
1 tablespoon white or red wone vinegar
1 tablespoon fresh parsley – minced
2 medium shallot – minced
6 ripe plum tomatoes – peeled, seeded and diced
2 cloves garlic – chopped
METHOD
1
Peel and devein shrimp and place into a large Ziploc bag with italian
dressing and chopped parsley. Marinate for 1 hour, in the refrigerator.
2
When ready to prepare, begin by preheating grill side on high on
high for 10 minutes. Beginning with the bottom of the rosemary,
with rosemary leaves pointing down, spear the shrimp and slide
down the rosemary branch. Repeat with 3 more shrimp per skewer.
METHOD
1
Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon
of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.
3
Place skewers onto grill, cook for approx 3 minutes per side. Flip and
continue to cook till shrimp are pink, and curled.
2
In a bowl, combine the remaining ingredients, taste for correct
seasoning. Reserve.
PRESENTATION
3
To prepare, preheat grill side on high for 10 minutes.
Sprinkle the Tuna steaks with salt, and place on the grill.
These skewers are wonderful as an appetizer, or try them on top of a
greek salad.
4
Cook for 4 minutes per side for med. rare. To serve, nap the individual
serving plates with vinaigrette, place steak on top and garnish with
mint sprig.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random
House 2002
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Sesame Crusted Tuna
Spicy Tomato and Basil
Bruschetta
4 Servings
INGREDIENTS
12 Slices
1 1/2 pounds fresh tuna for equal steaks
1 teaspoon soy sauce
1 tablespoon sesame oil
INGREDIENTS
4 large ripe tomatoes, cored, and cut into 1/2 inch dice
1/2 cup chopped oven dried tomatoes (Or drained canned ones)
1/2 cup basil leaves, julienned
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
sprinkle garlic salt
sprinkle white pepper
1/2 cup black and white sesame seeds
(Or you can use just one of the colors)
1/4 teaspoon crushed red pepper flakes
12 slices country style italian bread, slice 3/4 inch thick
3 tablespoons extra virgin olive oil
METHOD
1
Preheat the griddle side on high for 10 minutes. Mix the soy sauce
and sesame oil and brush the steaks with the combined mixture.
Sprinkle both sides of steaks modestly with garlic salt and
white pepper.
1 tablespoon roasted garlic
METHOD
2
3
Place sesame seeds on a plate. Press the steaks into the seeds to
coat completely.
1
Preheat griddle or grill surface on high for 10 minutes. Place
tomatoes, 1/3 cup basil salt and peppers in a med size bowl, toss
well & set aside.
Place the steaks on griddle and cook for 4 minutes per side for
medium rare.
2
3
Grill the bread until golden on both sides, approx 2 minutes per side.
Place toast onto a serving dish or platter.
PRESENTATION
In a small bowl mix together the olive oil and roasted garlic. Brush
this over both sides of bread. Using a slotted spoon, drain off excess
liquid, divide tomato mixture evenly between the bread slices.
Garnish with remaining basil.
Serve this is wonderful served with a mayonaise tinted with wasabi on
a bed of mixed feild greens or a ginger vinagarette.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random
House 2002
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HSN_RGG_090C 2/4/10 1:00 PM Page 27
Western Omlette
Pepper Rings
Recipe Notes
4 Servings
INGREDIENTS
2 large bell peppers, cut into 1/2 inch rings(All remaining pieces diced)
2 whole green onion, sliced
1/2 cup ham center slice, diced
1/2 cup shredded American cheese
8 large eggs, beaten
METHOD
1
Preheat the griddle side for 10 minutes. Place the 8 pepper rings on
the griddle.
2
Toss the peppers, onions and diced ham. Divide mixture evenly
between the pepper rings.
3
Sprinkle the cheese evenly between pepper rings.
4
Pour the beaten eggs into the pepper rings. If any egg leaks from
the bottom, scrape up and place back inside.
5
Cook eggs for 2 minutes, then flip. Cook for 2 minutes longer until
eggs are cooked through.
PRESENTATION
Serve the pepper ring omelettes two per person with fresh salsa for a
brunch or breakfast idea.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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HSN_RGG_090C 2/4/10 1:00 PM Page 29
Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also
have other rights to which you are entitled which may vary from
state to state.
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