Recipes
20
Grilled Asparagus
This recipe uses Dacor’s Searing Grill accessory- #AEGR for an EGR range; AGR1113 for a PGR range. The intense cooktop heat
gives the asparagus beautiful markings and a smoky flavor. Since the grill is one solid piece and is treated with a high-temperature
nonstick coating, clean up is easy!
2 bunches asparagus
3-4 cloves garlic, minced
1
⁄
4
cup olive oil
Juice of 1 lemon
Sea salt, to taste
Bring a large stockpot of water to a boil. Meanwhile, break off the woodsy end of the asparagus- hold 2" below the floret end and
snap in two pieces. Wherever it snaps is the woodsy end you want to remove. When the water is boiling, blanch the asparagus for
3-4 minutes. This allows the asparagus to retain a bright green color and it becomes more digestible. Drop in ice water for 1 minute.
This step can be done one day in advance and refrigerated until use.
In a large Ziploc bag or large casserole dish, toss together asparagus, garlic, olive oil, and lemon juice. Let sit for a minimum of 15
minutes to a maximum of 1 hour. Fix grill accessory onto cooktop and turn both burners to medium high. It is best to start with a high
temperature to allow the grill to reach a good temperature (Think ‘smokin’ hot!) and then adjust the temperature down as needed.
With tongs, place asparagus onto grill. They should all fit – just line them up next to each other to cover the entire surface of the grill.
Leave on grill for 3-4 minutes, then use the tongs to turn the asparagus to brown on all sides. Place on platter and serve immediately.
Serves 12.
Thai Vegetable Stir Fry
This recipe uses our wok ring accessory (AWR) along with a rounded-bottom wok for quick and flavorful cooking. A 10-piece wok
kit is available also (accessory # A30).
In a medium-sized bowl, combine oyster sauce, cornstarch, rice vinegar, garlic, and crushed red pepper. Mix well. Set aside. Adjust
wok onto wok ring. Heat on medium high to high. Test by dropping a small amount of water onto wok. If it “dances” and evaporates
quickly, it is ready. Add sesame oil and pick up wok to swirl. Add vegetables. Using two wooden spoons, quickly toss vegetables.
They should be sizzling, but not browning. Continue to toss for four minutes total. Vegetables should be hot and crisp. Add sauce
and allow thickening, about 2-3 minutes. Toss until garlic is fragrant. Serve immediately.
Serves 6.
FOR SAUCE:
1
⁄
2
cup oyster-flavored sauce
2 Tbsp. cornstarch
2 Tbsp. rice vinegar
1 garlic clove, minced
1 Tbsp. crushed red pepper flakes
FOR STIR FRY:
2 Tbsp. sesame oil
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
4 carrots, pared and cut into
1
⁄
8
" rounds
4 stalks celery, cut into
1
⁄
2
" pieces
2 cups broccoli florets
1 pound green snow peas, threads on
sides peeled off
1
⁄
2
medium onion, cut into slices
1 can water chestnuts, drained
C
Summary of Contents for Gas Range
Page 1: ...Dacor Gas Range Cooking Guide Family Owned American Made...
Page 19: ...Appetizers and Side Dish Recipes...
Page 25: ...Sauces Soups and Stews Recipes...
Page 29: ...Quick Breads and Yeast Breads Recipes...
Page 35: ...Main Entree Recipes...
Page 43: ...Dessert Recipes...
Page 52: ...48 notes N...
