BROIL your creation with precision and accuracy. 18K BTU Infra-Broil™ Broiler generates heat faster with precise optimum temperatures turning out the juiciest seared and broiled meats.
Ingredients (Serves Four)
½ cup finely chopped red bell pepper
¼ cup finely chopped scallions, white bulbs with about 2 inches of green
2 tablespoons unsalted butter
½ pound lump crab meat, preferably white meat
2 tablespoons lime juice
1 teaspoon Worcestershire sauce, or to taste
2 tablespoons mayonnaise
½ teaspoon dried mustard
1/8 teaspoon cayenne, or to taste
4 slices toasted brioche, buttered lightly
Shredded Muenster cheese
INSTRUCTIONS
1. Melt butter in a large skillet over low heat. Add the bell peppers and scallions and sauté, stirring occasionally, until the vegetables are softened.
2. Remove from heat and add the crabmeat, lime juice, Worcestershire sauce, mayonnaise, the mustard, and cayenne. Stir together well.
3. Divide the crabmeat mixture evenly among the brioche slices. Sprinkle on Muenster cheese. Place under a preheated broiler about 4 inches from the heat and cook for about five minutes, watching carefully, until the cheese is slightly browned and melted.
Ingredients (Serves Four)
3 ½ lbs whole chickens, cut into parts (6-8 pieces)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
6 cloves garlic
Salt and black pepper, to taste
INSTRUCTIONS
1. Mash together with a mortar and pestle the garlic, oil, mustard and lemon; Add rosemary and thyme. Place chicken pieces in a broiler-proof baking dish. Pat spice mixture over chicken pieces, cover with plastic wrap, and chill 6 hours or overnight.
2. About 30 minutes before cooking, remove chicken from the fridge and let warm up. Then preheat the broiler. Pour out excess liquids from the chicken and place under the broiler.
3. About 7 inches from the heat source, broil chicken pieces for about 15 minutes. Turn over and broil another 20 minutes or until fully cooked. Test chicken for doneness by poking the leg or thigh and see if the juices run clear.
Ingredients (Serves Four)
12 medium asparagus spears, trimmed if ends are woody
4 medium carrots, cut in half lengthwise and then quartered
1 large red pepper, seeded, cut into eight wedges
1 yellow pepper, seeded, cut into eight wedges
1 medium red onion, cut into wedges
1/2 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1/3 cup maple syrup
1/3 cup balsamic vinegar
INSTRUCTIONS
1. Place vegetables into a large, broiler safe glass cooking pan. Drizzle with olive oil. Crumble on spices and toss to coat thoroughly.
2. Broil vegetables 15 - 20 min, stirring once or twice for even browning. After 10 minutes, brush with one half the glaze and cook an additional 5 to 10 minutes until tender but still firm.
3. Pass remaining glaze with the vegetables. For glaze, bring vinegar and syrup to boil in a small saucepan. Reduce heat and cook until sauce is thickened slightly. Take off heat.
Ingredients (Serves Four)
1 cup dry white wine
3 tablespoons bottled clam juice
5 large shallots, minced
1 cup whipping cream
1/3 cup plus 3 tablespoons chopped chives
1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)
Olive oil
Italian Parsley sprigs
Lemon wedges
INSTRUCTIONS
1. Preheat broiler.
2. Combine wine, clam juice, and shallots in heavy small saucepan. Boil for about five minutes until the mixture has thickened and reduced. Stir in whipping cream and 1/3 cup chives. Continue to boil until mixture is reduced to 1 1/2 cups, about another five minutes.
3. Brush salmon fillet with oil on both sides. Skin side up, broil salmon 4 minutes. Turn salmon over; season with salt and pepper. Broil about four minutes longer, until salmon is cooked through
but still moist.
4. Taste sauce for seasoning and add salt and pepper. Pour small amount sauce over salmon. Decorate with chives and parsley sprigs. Serve with additional sauce on the side.
Ingredients (Serves Four)
1 tablespoon soy sauce
2 teaspoons sake or rice wine vinegar
1 teaspoon fresh grated ginger
1 teaspoon sesame oil
4 meaty pork chops, boneless
INSTRUCTIONS
1. Mix together all ingredients except pork chops; put pork chops in a plastic re-useable bag
and add sauce; refrigerate for 30 minutes to one hour.
2. Preheat broiler.
3. Take the chops out of the marinade. Place onto a broiler pan lined with foil. Broil on each side about three to four minutes each side, or until done.
Ingredients (Serves Four)
2 chicken breasts
8 oz artichoke hearts, chopped
1 teaspoon chopped garlic
2 slices fontina cheese
1 Tablespoon chopped Italian Parsley
Salt and freshly ground black pepper
1 Tablespoon bread crumbs
1 Tablespoon butter, melted
INSTRUCTIONS
1. Preheat the oven to 350ºF.
In a small bowl mix together chopped artichoke hearts, garlic, and parsley.Lay out the chicken breast. Using a mallet, pound chicken filet until it is around 1/4" thick.
2. Spread artichoke mixture on each breast; top with one slice of fontina. Roll up the chicken breast tightly and secure with string. Repeat with second chicken breast. Season the outside of the breasts with salt and freshly ground black pepper. Then roll each breast in melted butter, then into breadcrumbs.
3. Place in an oiled baking dish and into the oven for 35 minutes; turn on the broiler and broil breasts until nicely browned and cheese is oozing out. Let stand a few minutes before serving.
Ingredients (Serves Four)
20 dried figs
3 ounces blue cheese
4 ounces prosciutto, cut into 20 pieces
INSTRUCTIONS
1. Preheat broiler.
2. Stuff each fig with about 1/2 teaspoon cheese. Then wrap up in the prosciutto and put
on a skewer.
3. Broil under high heat, turning once, for no longer than 5 minutes. Cool slightly, remove from skewers and serve.
Ingredients (Serves Four)
6 beefsteak tomatoes, sliced in half and hollowed out
Salt and pepper
1 8-oz log herbed soft fresh goat cheese
Olivada (olive paste; available in most grocery stores)
INSTRUCTIONS
1. Preheat the broiler.
2. Cut herbed goat cheese into 12 pieces. Sprinkle the tomato halves with salt.
3. Place one slice of cheese in each tomato. Top with a thin layer of olivada. Broil under high heat about 5 minutes until brown and bubbling.
Ingredients (Serves Four)
3 tablespoons of butter, cut in pieces
2 tablespoons of vegetable oil
2 ½ pound fillet of beef
2 onions diced
3 carrots diced
1 teaspoon of rosemary
Salt and pepper
INSTRUCTIONS
1. Preheat the broiler to 400º.
2. Sprinkle the butter and 1 tablespoon of the oil over the base of a roasting pan. Tie the beef neatly with kitchen string, brush with the remaining oil, place in the roasting pan and cook over high heat, turning frequently, until browned all over.
3. Season with salt and pepper, add onion, carrots and rosemary to the pan and cook. Cover, transfer to the oven and roast for 30 minutes.
4. Remove from the roasting pan and let stand for 5 minutes before removing the string and carving. Place the roasting pan over low heat and stir in 2/3 cup of hot water, scraping up the sediment on the base. If the gravy is too runny, stir in a pat of butter dipped in flour. Cook, stirring until thickened. Pour the gravy into a sauce boat and serve with the meat.
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