Wolfgang Puck Electric Grill BRGG0090 User Manual

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 IndoorReversible”  
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  
7
8
 
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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
10  
 
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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  
(34” 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  
34” 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  
11  
12  
 
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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 14” 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)  
34” 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  
13  
14  
 
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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  
15  
16  
 
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  
17  
18  
 
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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  
19  
20  
 
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  
21  
22  
 
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  
23  
24  
 
HSN_RGG_090C 2/4/10 1:00 PM Page 25  
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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