Croque with Gouda and mushroom hash

Croque with Gouda and mushroom hash

For The Mushroom Hash:

12 oz. fresh mushrooms, stemmed
and wiped clean
1 tsp. fresh lemon juice
1 Tbs. butter or extra-virgin Olive oil
2-3 large shallots, minced
1 1/2 Tbs. Cognac
2 Tbs. finely chopped fresh flat-leaf
parsley
Sea salt
Fresh ground black pepper

For The Croques:

4 slices (about 1/2 inch thick) dense
white sandwich or whole wheat bread
2 Tbs. (1/4 stick) butter, room temperature
2 oz. thinly sliced aged Gouda cheese
(about 6 slices)

For Mushroom Hash:

Cut any large mushrooms into quarters. Cut smaller
ones in half. Place the mushrooms and lemon juice
in a food processor and finely chop, running the
machine in short bursts and working in several
batches if necessary, so you don't crowed the bowl.
Do not over process or you'll reduce the mushrooms
to mush.

Melt the butter in a frying pan over medium heat.
Add the shallots and garlic and cook until just
beginning to brown, about 3 minutes, stirring with
a wooden spoon. Add the Cognac and bring to a
boil; it will evaporate almost immediately, leaving
a flavorful residue. Add the mushrooms and the
parsley and increase the heat to high. Cook until
all the mushroom juices have evaporated and the
mixture is thick and concentrated, 4-6 minutes,
stirring with a wooden spoon. Taste for seasoning,
adding salt and pepper to taste; the mushroom
hash should be highly seasoned. Let cook to room
temperature, then refrigerate, covered, until ready
to use. The recipe can be prepared up to a day
ahead to this stage.

Brush or wipe your GFG with cooking oil
and preheat. Please, do not use an aerosol
(can) spray. Your grill will last a lot longer,
and will thank-you for it. Also, by not using
an aerosol spray you will be doing your part
to go green, and help the environment.

Make the Croques:

Using a knife or pastry brush, spread or brush both
sides of the slices of bread with the butter, buttering
once side of each slice more heavily that the other.
Place 2 slices of bread on a work surface, with the
less heavily buttered side facing up. Arrange the
cheese slices on top, trimming them so they come
just to the edges of the bread. Place the cheese
trimmings in the center of the sandwiches. Spoon
the mushroom mixture on top, dividing it evenly
between the 2 sandwiches and spreading it out to
the edges of the bread. Place the remaining 2 slices
of bread on top, with the more heavily buttered
side facing up.

Using a spatula, transfer the sandwiches to the hot
grill and gently close the lid. Grill the sandwiches
until the bread is browned and crisp and the cheese
is melted, about 5 minutes. Serve at once.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
almost wipe clean.

Croque with Roquefort and walnuts

Croque with Roquefort and walnuts

2 oz. Roquefort Cheese (about 1/2 cup
crumbled), at room temperature
2 1/2 Tbs. salted butter, room temperature
2 Tbs. coarsely toasted walnuts
Freshly ground black pepper
4 slices (about 1/2 inch thick) walnut bread
or dense white sandwich bread
2 oz. very thinly sliced smoked ham (about
6 slices)

Brush or wipe your GFG with cooking oil
and preheat. Please, do not use an aerosol
(can) spray. Your grill will last a lot longer,
and will thank-you for it. Also, by not using
an aerosol spray you will be doing your part
to go green, and help the environment.

Place the Roquefort in a mixing bowl and mash it
to a paste with a fork. Add 1 Tbs. of the butter and
the walnuts, and stir to mix. Season with pepper to
taste. Spread remaining 1 1/2 Tbs. of butter on one
side of the slices of bread, dividing it evenly among
among them.

Place 2 slices of the bread on a work surface, buttered
side down. Arrange the ham slices on top, trimming
them so that they come just to the edges of the bread.
Place the ham trimmings in the center of the sandwiches.
Spoon the Roquefort mixture on top, dividing it evenly
between the 2 sandwiches and spreading it out to the
edges of the bread. Place the remaining 2 slices of bread
on top, buttered side up.

Using a spatula, transfer the sandwiches to the hot grill
and gently close the lid. Grill the sandwiches until the
bread is browned and crisp and the cheese is melted.
About 5 minutes. Serve at once.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
almost wipe clean.

Chicken Burgers With Onion-Dill Sauce

Serves/Makes: 4

3/4 lb. Ground skinless Chicken Breast
1/4 cup Unseasoned Bread Crumbs
2 Tbs. chopped fresh dill or 1 1/2 teaspoons dried dill
1/2 tsp. fresh thyme or 1/4 tsp. dried
4 hamburger buns

Mix ground chicken, bread crumbs, dill and thyme well.
Shape into 4 patties and place in greased and preheated George Foreman Grill.
Cook to desired doneness, approx grill time about 4-5 minutes.
Serve with Onion-Dill Sauce.

Onion-Dill Sauce

2 Tbs. mayonaise
2 Tbs. plain yogurt
1 Tbs. finely chopped onion
1 Tbs. finely chopped dill pickle
1 Tbs. fresh dill or 1 1/2 tsp. dried dill

Mix all ingredients, cover and refrigerate until ready to serve.

HULA FRANK NIBBLES

1 cup apricot jam
1/2 cup tomato juice
1/3 cup vinegar
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon oil
1/2 teaspoon salt
2 packages hot dogs

Combine first seven ingredients.
Grease George Foreman grill and preheat.
Score hot dogs and grill on medium setting for a minute or two.
Cut into bite-size pieces.
Add to marinade.
Heat and serve.

BBQ Chicken

Prep: 5 minutes
Grill Time: 5 minutes

1 cup hickory smoked barbecue sauce, or your favorite flavor
4 boneless skinless chicken breast halves
1/2 tsp. canola oil

Spread a portion of barbecue sauce over each side of chicken breasts.
Grease and preheat George Foreman Grill.
Arrange chicken on hot grill, in batches if necessary.
Close cover and cook about 3-4 minutes, or until chicken is cooked thoroughly.
Serve with remaining barbecue sauce.

George Foreman Polynesian Steak

Serving Size: 2

2 Tablespoons soy sauce
1 clove garlic -- minced
1 teaspoon honey
2 steaks -- 6 oz. each

Combine first 3 ingredients.
Marinate the steak in the mixture for approximately one hour in refrigerator.
Grease and preheat George Foreman Grill.
Place the marinated steak onto the preheated grill.
Grill time - 3 minutes, open grill, add some of the marinade sauce to the top of the steak.
Grill for 1 more minute.
Repeat with second steak.

LOW FAT SALMON CROQUETTES

1 large can pink salmon
2 egg beaters (or eggs if you prefer)
l medium to large chopped onion
1/2 cup low-fat cracker crumbs or 1/4 cup flour
1 teaspoon salt and freshly ground
pepper (both optional)

Flake salmon with a fork.
Whip egg beaters and add to salmon.
Stir in crumbs or flour and onion, salt and pepper and mix well.
Form into patties.
Place in preheated George Foreman grill that has been brushed with
Olive oil.
Grill until golden brown.

Jalapeno Burgers

1 1/2 pounds lean ground beef OR
1 1/2 pounds ground buffalo
1 medium onion -- finely chopped (1/2 cup)
2 jalapeno chilies -- seeded and finely chopped (2 to 3)
1 clove garlic -- finely chopped

Brush George Foreman Grill with Olive oil or vegetable oil and heat.

Mix all ingredients. Shape mixture into 6 patties, about 1/2 inch thick.

Grill patties about 4-6 minutes, depending on desired doneness or
until no longer pink in center and juice is clear.

Yield: 6 servings.

Zucchini on the George Foreman Grill Times

3-4 Zucchini (or any summer squash)
Italian salad dressing

Grease and preheat the George Foreman Grill.
Cut squash in slices and dip in Italian salad dressing.
Place in hot grill and cook from 3-6 minutes, depending on thickness of slices.
Zucchini should start to get transparent.

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