Wolfgang Puck New Reversible Tri Grill/Griddle

Recipes

Your Tri-Grill uses the weight of the heated UPPER grill plate to grill both sides at the same time. Use your Tri-Grill to prepare authentic Italian Panini’s and Cuban sandwiches, as well as to grill poultry, meat, fish, sausages and a variety of other foods.

Your Tri-Grill is designed to sear foods perfectly. The special hinges top plate inherent on all Panini grills allows the grill to be used on extra think sandwiches and food items.


Turkey Reuben
4 Servings

Ingredients
Butter, if desired
½ pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
¼ cup Russian salad dressing
½ cup coleslaw
8 slices pumpernickel rye swirl bread

Method

1. Place your Grill in the CONTACT position and set both plate temperatures to 425º. Allow your Plates to preheat until the green ready light illuminates.
2. To assemble one sandwich, butter the outside of each piece of bread, if desired. On top of one slice of bread, spread the Russian dressing. Top with cheese and ¼ 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.
3. Grill two sandwiches at a time in the Tri-Grill for 4 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck


Grilled Chicken Breast Panini
With Artichokes and Sundried Tomato Pesto
4 Servings

Ingredients
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
½ teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
½ cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
1 large loaf Italian bread

Method

1. Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic, salt and pepper. Marinate refrigerated for at least 1 hour.
2. Place your Grill in the CONTACT position and set both plate temperatures to 425º. Allow your Plates to preheat until the green ready light illuminates.
3. Add chicken breasts, 2 at a time, and cook for 6 minutes or until cooked through. Remove and place on a cutting board. Slice into ½-inch thick strips diagonally.
4. Cut Italian loaf in half lengthwise, and then cut into pieces.
5. Spread the inside of both sandwiches with sundried tomato pesto. Stack the artichoke hearts and goat cheese inside of sandwiches. Top with grilled chicken slices. Add lettuces and grill each half of sandwich in Tri-Grill for 3-5 minutes.
6. Cut each sandwich half in half diagonally, serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck


Beef Saté with Spicy Sichuan Sauce
6 servings, 24 skewers

Ingredients
¾ pound New York Strip or filet steak, trimmed

Marinade                                     Sichuan Sauce
½ cup soy sauce                          6 tablespoons unsalted butter, divided
1 table spoon honey                    2 cloves blanched garlic, finely chopped
1 teaspoon chili flakes                 1 cup chicken stock
½ teaspoon ground cumin           ¼ cup soy sauce
½ teaspoon turmeric                   1 teaspoon chili flakes

Method

1. Cut steaks into 24 3x1-inch strips, each weighing about ½ ounce. Using 24 6-inch bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
2. Prepare marinade: In a small bowl, combine ½ cup soy sauce, honey, 1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.
3. Place your Grill in the CONTACT position and set both plate temperatures to 425º. Allow Plates to preheat until the green ready light illuminates.
4. Prepare the sauce: In a small skillet, melt 2 tablespoons of butter. Add garlic and green onion and sauté over medium-high heat for 2 minutes. Add chicken stock, ¼ cup soy sauce and 1 teaspoon chili flakes, cooking for 1-2 minutes longer. Strain into a clean pan and whisk in remaining 4 tablespoons of butter. Set aside and keep warm.
5. Grill steak skewers in Tri-Grill for about 4 minutes.

Presentation
Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange skewers around bowl and serve immediately.

Recipe courtesy of Debra Murray, Wolfgang Puck


Chicken with Garlic and Parsley
2 servings

Ingredients
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled
¼ cup Italian parsley leaves, chopped
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper
2 tablespoons unsalted butter
Juice of 1 medium lemon

Method

1. Place your Grill in the CONTACT position and set both plate temperatures to 425º. Allow Plates to preheat until the green ready light illuminates.
2. Halve and bone chicken completely, leaving the first wing joint intact.
3. In a small saucepan, blanch garlic cloves in boiling water for 1 minute. Drain. Cut garlic into paper thin slices. Toss in a small bowl with parsley, salt and pepper.
4. Stuff half of the garlic mixture into the pockets under the skin of the chicken breasts and thighs.
5. Place the butterflied chicken in the Tri-Grill. Lower lid and grill the chicken for 15 minutes, or until cooked through.
6. Heat butter in a sauté pan. Sauté remaining garlic mixture in butter for several minutes. Add lemon juice and season with salt and pepper to taste.

Presentation
Divide chicken in half and place on two preheated plates. Top with sautéed garlic and parsley. Serve with fresh vegetables cooked al dente.

Recipe courtesy Wolfgang Puck


Panini S’mores Dessert Sandwiches
Serves 4

Ingredients
8 slices pound cake (store bought is fine)
2 teaspoons soft butter
2 graham crackers crumbled
1 cup chocolate chips
½ cup marshmallow fluff
Powdered sugar for dusting

Method

1. Place your Grill in the CONTACT position and set both plate temperatures to 425º. Allow your Plates to preheat until the green ready light illuminates.
2. Butter the sliced pound cake on one side
3. Lay cut side down onto plastic wrap.
4. Spread all 8 slices on unbuttered side with marshmallow fluff.
5. Sprinkle graham cracker crumbs onto 4 slices; top with chocolate chips.
6. Top with remaining pound cake, marshmallow fluff side down, and butter side up.
7. Place the 4 sandwiches onto the grill.
8. Grill until golden.
9. Sprinkle with powdered sugar.

Recipe courtesy Marian Getz


Stuffed French Toast

Ingredients
1 loaf Raisin Nut Bread, or Challah (sliced into 2-inch thick slices)
8 teaspoons cream cheese
4 teaspoons strawberry jam
4 large eggs
½ cup cream
1 teaspoon sugar
1 teaspoon cinnamon
Powdered sugar for dusting

Method

1. Place your Grill in the CONTACT position and set both plate temperatures to 425º. Allow your Plates to preheat until the green ready light illuminates.
2. With the tip of a sharp knife, cut a horizontal pocket into each slice of bread, about 3 inches long.
3. Spread the inside of each pocket with 2 teaspoons of cream cheese.
4. Spread the inside of each pocket with the jam.
5. Beat the eggs, cream, sugar and cinnamon.
6. Soak the French toast well in egg mixture.
7. Place French toast on the Tri-Grill and grill for 4 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck

About Wolfgang Puck

Austrian-born Wolfgang Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. Encouraged by a friend, Wolfgang left Europe in 1973 at the age of 24, having already learned his craft as a classically trained French chef in the master kitchens of three-star French restaurants. After a stint at the restaurant La Tour in Indianapolis, Puck made the move to Los Angeles in 1975, and became both chef and part owner of Ma Maison, which quickly became a magnet for the rich and famous - with Puck as the starring attraction. Fame and acclaim quickly followed with his unique combination of dynamic personality and a culinary brilliance that bridged tradition and invention.

Wolfgang has changed the way North Americans cook and eat by mixing formal French techniques and Asian- and California-influenced esthetics with the highest quality ingredients. Over a span of twenty years, he has founded a virtual empire of dining establishments, including 12 fine dining restaurants, and the newer Wolfgang Puck Bistro, Express and Cafe locations across the United States, into Canada and Japan. He has authored six popular cookbooks, and his weekly syndicated newspaper column, “Wolfgang Puck’s Kitchen,” appears in more than 30 newspapers throughout the United States and Canada, with a combined circulation of more than 5.3 million.

Wolfgang Puck Worldwide, Inc. (WPW), a privately held corporation, includes a rapidly growing international franchise of the fast-casual Wolfgang Puck Express restaurants, consumer products, book publishing, television, radio and internet programming, and other licensing and merchandising projects.