Cuisinart TOB-30 Series - Manual (Page 11)

Spicy London Broil
This dry rub has bold, spicy flavors – not overbearing, but also not for the
fainthearted. If you prefer milder flavors, cut back on the cayenne just a bit.
Makes 4 to 6 servings
1-1/2
teaspoons ground cumin
1-1/2 teaspoons sugar
1-1/2 teaspoons kosher salt
1-1/4 teaspoons thyme
1 teaspoon freshly ground black pepper
1/4 - 1/2 teaspoon cayenne
1-1/2
pounds top round London Broil cut, about 1-1/4 inches thick
At least 1 hour before broiling, and up to a day ahead (the flavors will become
more intense), combine the cumin, sugar, salt, thyme, pepper and cayenne
in the Cuisinart
® Mini-Prep ® or Mini-Prep ® Plus or blender and process for
15 – 20 seconds to blend the spices together. Rub the spice mixture evenly
on the meat. Place on a nonmetallic plate, cover with plastic wrap and
refrigerate until 20 minutes before cooking.
Place the rack in position “B” and preheat the Cuisinart ® Classic Toaster Oven
Broiler on the broil setting for 10 minutes. Put 1/4 cup of water in the bottom of
the broiler pan; place the drip tray in the broiling pan so that the meat will be
about 1 inch from the upper element. Lightly spray the rack with cooking spray.
Arrange the meat on the broiler rack. Broil with the door ajar for 8 to 10 min-
utes. Turn the London Broil and broil for 8 to 10 minutes on the other side,
until meat is done to desired taste. Test for appropriate doneness with an
instant read thermometer. (120 – 125° F = Rare; 125 – 140° F = Med. Rare;
140 – 155° F = Med.; 160° + = Well-done). Let stand for 10 minutes before
carving to allow the juices to set – the meat will continue to cook during this
time. After the meat has rested, slice very thinly and serve.
Nutritional information per serving (based on 6 servings):
Calories 186 (40% from fat) • carbo. 155g • pro. 25g • fat 8g
sat. fat 3g • chol. 69mg • sod. 519mg • fiber 0g
Mushroom Meat Loaf
This meatloaf makes out-of-this-world sandwiches the next day
(if there are any leftovers!).
Makes 6 servings (12 slices)
1/2 tablespoon extra virgin olive oil
4
ounces mushrooms, sliced or chopped
1 large celery stalk, chopped
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon thyme
2 slices firm white bread (such as Pepperidge Farm or Arnold), torn into pieces
1/2 cup milk (may use whole, 2%, 1% or nonfat milk)
1
large egg or 2 large egg whites
3/4 pound ground veal *
3/4 pound lean ground pork *
1
teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place the rack in position “A” and preheat the Cuisinart ® Classic Toaster Oven
Broiler to 350° F. Lightly coat a loaf pan 8 x 4 x 2 1/2 inches (6 cup) with
cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the
mushrooms, celery and onion and cook until tender, 4 to 5 minutes. Add the
thyme; cook for 1 minute. Remove from the heat; transfer to a shallow bowl
and let cool.
Place the torn bread in a large bowl. Stir in the milk and egg; let sit for
2 – 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,
salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan.
Bake for 1-1/4 hours. Internal temperature should be 160° F. Allow the meat
loaf to rest in the pan for 10 minutes. Drain, turn the loaf out of the pan and
slice to serve.
* For very lean ground veal and pork, choose lean boneless veal and pork
chops from the meat case, then ask the butcher to grind them, or cut into
cubes and use the Cuisinart
® food processor fitted with the metal blade
(see instruction book for detailed instructions on “grinding” meat).
Nutritional information per serving (2 slices; made with lowfat milk):
Calories 298 (57% from fat) • carbo. 8g • prot. 24g • fat 180g
sat.fat 7g • chol. 125g • sod. 476g • fiber 1g
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