you’ve found the answer to perfect grilling. · the flavorstone infusiongrill™ makes achieving...

You’ve Found The Answer To Perfect Grilling.But Everyone Else Is Going To Have A Few Questions.Congratulations on your purchase of the FlavorStone InfusionGrill™ Kitchen System. Now that you have your new FlavorStone InfusionGrill™ and the recipes in this book, get ready to explain to your family and dinner guests how you managed to graduate from culinary school overnight! Or, maybe you’re just going to have to explain how they can get a FlavorStone InfusionGrill™ of their own. With your new FlavorStone InfusionGrill™, your culinary skills are about to take a quantum leap. The key is “depth of flavor.” Depth of flavor is why chefs will marinade meats for hours, until the flavor penetrates every fiber of a protein. And depth of flavor is why your FlavorStone InfusionGrill™ is such a revolutionary product - because it has depth of flavor built right in. The FlavorStone InfusionGrill™ makes achieving the perfect depth of flavor easy, simple, and quick. Best of all, it makes it available to you… today. We’re so excited that you’ve become part of the FlavorStone InfusionGrill™ way of life, because we know how transformative this technology is. It takes the technique of infusion – a skill pro chefs work for years to perfect – and makes it part of your repertoire right away. With your first recipe, you’re about to go from an everyday backyard griller to a pro-caliber chef, and it’s going to be fun. You’ll also notice that this book not only contains over 25 basic preparations, but it also gives you several additional flavor infusion options for each. That’s more than 100 total dishes, each with its own unique flavor profile. With these recipes, the same boring chicken from the grocery store can become the best beer can chicken you’ve ever served today, and an entirely different meal the tomorrow. The possibilities with the FlavorStone InfusionGrill™ Kitchen System are limited only by your imagination! So get ready... You’re going to have fun, you’re going to have some wonderful meals, and you’re going to have to explain to your guests why they can’t come over for dinner every night.

Food Styling, Photography & Recipe Development by Chef Rick Tarantinowww.chefricktarantino.com

Recipe ListDelicious Chicken Italian Chicken Breast with Marinara Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 06 Quick Chicken Alfredo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 08 Raspberry Chipotle Chicken Breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Roasted Chicken with Chili Lime Infusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Stir “Free” Orange Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Thai Chicken Breast With Peanut Sauce & Fresh Ginger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 White Wine & Garlic Infused Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Honey Mustard Chicken Cutlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Herbed Beer Can Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Simple Seafood Citrus Shrimp Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Crab Cakes Over Grilled Romaine with Citrus Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Grilled Salmon with White Wine and Lemon Butter Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Pineapple Teriyaki Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Tropical Grilled Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Cajun Tuna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Lemon Dill Infused Trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Grilled White Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Orange Pineapple Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Recipe ListSuper Steakhouse Espresso Rubbed New York Strip Steak with Red Pepper Brandy Reduction . . . . . . . . . . . . . . . . . 46 Garlic & White Wine New York Strip Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 New York Strip Steak with Blue Cheese & Shitake Mushroom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 New York Strip Steak with Garlic & Red Wine Reduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Salisbury Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Sea Salt & Tricolor Peppercorn Ribeye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Grilled Onion BBQ Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Family Favourites Grilled Watermelon & Peach Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Vegan Veggie Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Poached Eggs with Maple Bourbon Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Skillet Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Smokey Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Apple Peach Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Honey Cranberry Turkey Breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Asian Beef Kabobs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Clover Ham Steak with Spiced Pineapple & Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Pot Roast with Red Wine and Carrot Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

Delicious Chicken

FLAVOR INFUSION OPTIONS• Red wine is a great addition for flavor infusion – Add in 2 tablespoons (30ml) when you sauté the garlic.

• Twist this dish by replacing green peppers with 2-3 artichoke hearts (cut into quarters) and 1 tablespoon (15ml) of sliced black olives.

• Crushed red pepper adds a kick to this dish – Toss it in when you sauté the garlic, add 1/2 teaspoon (2.5ml) crushed oregano and ½ teaspoon (2.5ml) thyme to crushed tomatoes to infuse this dish with multi-layers of flavor.

06 Delicious Chicken

Italian Chicken Breast with Marinara Sauce

PREPARATION• Wash and trim excess fat from chicken breast• Wash green pepper, remove stem and slice open, remove seeds and ribs, slice into julienne strips ½ inch (12mm) wide• Open can of tomatoes, using your hands crush tomatoes into a bowl. (if you buy crushed you can skip this step, but it’s fun and if you’re cooking with kids they love to participate!)• Wash basil, separate leaves from stems, stack 3-4 together, roll and slice lengthwise

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season chicken breasts with a sprinkle of the salt and pepper. 3. Place chicken in your FlavorStone InfusionGrill™ cook covered for 3-4 minutes, using tongs flip the chicken to the opposite side, add olive oil, green peppers and garlic. Cook and additional 3-4 minutes or until garlic begins to brown. 4. Next, add crushed tomatoes, olive oil, garlic, remaining salt and pepper, cover and let simmer for 5 minutes. Add in basil, and stir, cover with steam canopy and cook for an additional 2 minutes. 5. Using a meat thermometer, check the center of the thickest chicken cutlet and ensure it reached at least 165°F (74°C). 6. Remove and serve with shaved Parmesan as a garnish if desired.

INGREDIENTS• 4-6oz. (170g) chicken breasts,

(skinless, boneless)

• 1 green pepper

• 2 cups (470ml) Italian plum tomatoes

(peeled or crushed)

• 2 tablespoons (30ml) fresh basil, sliced

• 2 tablespoons (30ml) olive oil

• 2 cloves garlic, minced

• 1 teaspoon (5ml) salt

• ½ teaspoon (2.5ml) ground black pepper

• Shaved Parmesan as garnish

Prep time: 5 minutes Cook time: 13 minutes Servings: 4 people

Delicious Chicken 07

FLAVOR INFUSION OPTIONS• Flip this dish – Chicken with Pink Vodka Sauce: add ½ cup (120ml) tomato sauce, add ½ cup (120ml) vodka.

• Substitute tuna steaks for chicken breast and you have a whole new dish. Sprinkle with toasted bread crumbs on top when serving for extra crunch.

• Quick Carbonara – Add in ¼ cup (60ml) chopped prosciutto ham and 2 tablespoons (30ml) green peas. Voila, you’re cooking Italian!


Quick Chicken Alfredo

PREPARATION• Wash and cut chicken breast into 1“ (25mm) cubes• Shred Parmesan if needed

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Place seasoned chicken into the FlavorStone InfusionGrill™ and brown chicken, stir chicken to brown all sides (3 minutes).3. Once chicken is browned, add minced garlic and sauté for about one additional minute.4. Pour in chicken broth, cream, add uncooked pasta and stir, turn heat on high and bring to a boil, then cover with steam canopy and reduce to a simmer. Simmer for 7 minutes or until pasta is tender.5. Remove the FlavorStone InfusionGrill™ from heat and stir in shredded Parmesan. Place in serving bowl and garnish with chopped parsley and shaved Parmesan if desired.

INGREDIENTS• 1 ½ pounds (675g) chicken breasts,

boneless/skinless

• 2 cloves of garlic, minced

• 1 cup (240ml) chicken broth

• 1 cup (240ml) of heavy cream

• ½ lb (225g) of Penne pasta,

• 2 cups (470ml) of shredded Parmesan

• ½ teaspoon (2.5ml) kosher salt

• ¼ teaspoon (1.25ml) ground white pepper

• 1 tablespoons (15ml) flat leaf parsley,

as garnish

• Shaved Parmesan as garnish




Raspberry Chipotle Chicken Breast

PREPARATION• Wash and trim excess fat from chicken breast, slice in half length wise so that each piece is about 1 inch (25mm) thick. • In bowl combine salt, adobo sauce, olive oil, garlic and light brown sugar, whisk together to form Infusion glaze.

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat2. Dip chicken breasts into adobo glaze to coat all sides, using tongs place into your FlavorStone InfusionGrill™. 3. Grill for 3 minutes, then flip and cook on second side or 3 minutes. 4. Add in white balsamic vinegar and raspberries, cover with steam canopy, lower heat to Low and simmer for 3 minutes or until the center of the chicken reaches 165°F (74°C). (Check using your meat thermometer inserted to the thickest part of the chicken breasts). 5. Remove and place chicken breast on plate, spoon raspberries and sauce over top of chicken and serve.

INGREDIENTS• 2-6oz. (170g) chicken breasts


• 1/2 (2.5ml) teaspoon salt

• 2 tablespoons (30ml) chipotle adobo sauce



• ¼ cup (60 ml) light brown sugar

• 1 tablespoon (15ml) white balsamic vinegar

• 1 pint (470 ml) containers fresh raspberries



FLAVOR INFUSION OPTIONS• Layer this dish with the flavor of sweet red wine – Simply add in 2-4 tablespoons (15-30 ml) of sweet Vermouth instead of the vinegar.

• Seafood works great in this double layer sauce recipe – Try using swordfish, marlin or even tuna instead of chicken.

• Heat this dish up by adding in 1 sliced (56g) jalapeno pepper when you add in the chicken, sauté it with the chicken to soften it and infuse the flavor. Tip: Reduce the heat but not the flavor by removing the seeds.

Delicious Chicken 1312 Delicious Chicken

Roasted Chicken with Chili Lime Infusion

PREPARATION• Peel and grate fresh ginger • Wash, dry and chop fresh cilantro• Wash scallions and trim off root• Wash and slice fresh limes in half, squeeze juice from 2 limes into a bowl and reserve the other two for grilling

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. In a bowl combine olive oil, ginger, chili powder, lime juice, salt and pepper. Mix thoroughly and spread onto chicken breast using a pastry brush.3. Place skin side down and grill in your FlavorStone InfusionGrill™ for 3-4 minutes per side, using thongs flip the chicken to the opposite side cook for 3-4 minutes until brown. When golden brown, baste with marinade mixture, reduce heat to low, cover with steam canopy and Flavor Infuse chicken breast for 5 minutes, 4. Using a meat thermometer check the center of the thickest chicken breasts and ensure it reached at least 165°F (74°C). 5. Remove from the FlavorStone InfusionGrill™ and set in serving dish and let rest, then increase heat to high, place limes and scallions into the FlavorStone InfusionGrill™ and using 2 remaining limes (4 halves) squeeze juice into pan to deglaze fond, cover with steam canopy and grill for 2 minutes to cook. Remove from heat.6. Divide scallions among plates and lay criss-cross pattern. Place a chicken breast on top, spoon deglazed liquid over chicken breasts, garnish with chopped cilantro and grilled limes.

INGREDIENTS• 4-6oz. (170g) chicken breast halves



• 1 piece fresh ginger (peeled & grated)

about 2 tablespoons (30ml)

• 1 tablespoon (15ml) chili powder

• ¼ cup (60ml) chopped fresh cilantro

• 8 scallions

• 4 fresh limes

• ½ teaspoon (2.5ml) salt

• ½ teaspoon (2.5ml) black pepper


FLAVOR INFUSION OPTIONS• This dish works great with chicken legs and thighs, the darker meat adds great flavor – To really boost the flavor add 2 tablespoons (30ml) white balsamic vinegar to your lime juice!

• Look like a professional chef – Substitute chicken breast for 2 capons, pheasant or other small fowl. Split them in half. Season and cook the 4 halves two at a time, for additional flavor add 2 tablespoons (30ml) lemon juice to lime juice.

• Like it hot? Try adding a teaspoon of your favorite hot sauce to the marinade to kick up the heat. Tip: Be careful when the liquid hits the hot FlavorStone InfusionGrill™ with the hot sauce mixed in the fumes will be strong.

FLAVOR INFUSION OPTIONS• Go vegan – Substitute chicken for firm tofu.

• Entertain your guests like a professional chef – Substitute diced chicken for sliced duck breast, add 1 tablespoon (15ml) of saké and your guest will never forget the flavor.

• Spice up this dish – Add sliced red chili peppers or a dash of dried red pepper the sweet orange and spicy flavors infuse together for a mouth-watering dish.


Stir “Free” Orange Chicken

PREPARATION• Wash chicken and cut into ½” (12mm) diced pieces• Peel and grate fresh ginger• Heat marmalade in a microwave safe dish for 45 seconds to liquefy (check your microwave for instructions as power varies)

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. In a bowl combine orange marmalade with brown sugar, ginger, garlic and soy.3. Add vegetable oil to the FlavorStone InfusionGrill™, carefully place in chicken, season with salt and pepper if desired, and cook for 5 minutes until brown. When golden brown, pour in marmalade mixture, add green onions to the FlavorStone InfusionGrill™, reduce heat to low, cover with steam canopy and infuse the orange flavor for 2 minutes.4. Remove from the FlavorStone InfusionGrill™ and serve.

INGREDIENTS• 1 lb. (450g) skinless chicken breasts,

cut into 1/2 inch (12 mm) pieces

• 2 tablespoons (30 ml) vegetable oil

• 1-6oz. (170g) jar orange marmalade

• 1 tablespoon (15 ml) light brown sugar

• 1/2 teaspoon (2.5ml) minced fresh

ginger root

• ¼ teaspoon (1.25ml) garlic salt

• 1 teaspoon (5ml) soy

• 2 tablespoons (30ml) chopped green onion



FLAVOR INFUSION OPTIONS• Twist this dish – Substitute the soy sauce in the marinade with 2 tablespoons (30ml) Sambuca liquor and add ½ teaspoon (2.5ml) anise seed to the marinade.

• Make this dish sweet and savory – Substitute ¼ cup (60ml) soy sauce in marinade with ¼ cup (60ml) mango or pineapple juice.

• Spice up this Thai dish by adding ½ teaspoon (2.5ml) or more of Thai chili paste.


Thai Chicken Breast With Peanut Sauce & Fresh Ginger

PREPARATION• Peel and grate 1 teaspoon fresh ginger• In a small bowl combine soy sauce, vegetable oil, garlic, curry powder and ginger to create marinade• In a separate bowl combine peanut butter and coconut milk• Wash and cut lime into 4 wedges

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium-high heat.2. Dip chicken into marinade to coat evenly, place coated chicken into the hot FlavorStone InfusionGrill™. Cook for 5 minutes on each side, uncovered.3. Using a meat thermometer check the center of the chicken breast to ensure it reaches 165°F (74°C). Remove chicken and set aside to rest 3-4 minutes. 4. While chicken rests, pour in peanut sauce mixture into the FlavorStone InfusionGrill™ and cook with steam canopy on for 3-4 minutes. Pour over chicken, garnish with lime wedges and serve.

INGREDIENTS• 2 -6oz. (170g) chicken beast

(boneless and skinless)

• 1/4 cup (60ml) soy sauce

• 2 tablespoons (30ml) vegetable oil


• 1 tablespoon (15ml) curry powder

• 1 teaspoon (5ml) ground ginger

• 1 fresh lime

Peanut Sauce:

• 1 cup (240ml) coconut milk

• 1/4 cup (130g) peanut butter



FLAVOR INFUSION OPTIONS• Citrus Flavor Option – Try using orange juice or mango juice instead of wine, experiment with different flavor combinations!

• Beer Paring Flavor Option – Poultry pairs wonderful with earthly beer, try using a full bodied beer like an ale, pilsner or even stout. Add in a few fresh seasonal mushrooms and bring out that natural flavor.

• Sweet Flavor Option – Instead of wine use your favorite cola, it will infuse right into your chicken.


White Wine & Garlic Infused Chicken

PREPARATION• Wash chicken inside and out• Wash rosemary, remove leaves, coarsely chop• Remove garlic skin and mince garlic, wash and chop parsley• In a bowl, mix all herbs (garlic, rosemary, parsley), onion, salt and pepper

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Rub garlic mixed with 1 tablespoon of herbs between skin and flesh of chicken breast, place garlic in the palm of your hand and gently lift the skin and slide your hand in between the skin and meat of the breast, spread the garlic over the flesh and pull the skin tight back over the meat evenly.3. Using a pastry brush coat entire chicken olive oil, sprinkle remaining herbs evenly on chicken.4. Place in the FlavorStone InfusionGrill™ breast side down for 2-3 minutes, flip and brown backside 2-3 minutes.5. Pour ¼ cup of wine into bottom of the FlavorStone InfusionGrill™. 6. Place extension ring onto the FlavorStone InfusionGrill™, cover with steam canopy and cook on medium heat for 20 minutes.7. Using your meat thermometer, insert it in the center of the breast, it should read 165°F (74°C).8. Remove chicken and serve.

INGREDIENTS• 1 whole chicken 3-4 lbs (1.5-2 kg)


• 1 tablespoon (15ml) fresh rosemary

• 2 tablespoons (30ml) fresh garlic, minced

• 1 teaspoon (5ml) onion salt

• 1 tablespoon (15ml) chopped fresh parsley

• ½ cup (120ml) white wine

• 1/4 teaspoon (1.25ml) black pepper




Honey Mustard Chicken Cutlets

PREPARATION• Slice boneless chicken breast ½ (12mm) thick and pat dry with paper towel

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. In a bowl combine honey, mustard, salt and pepper. Mix thoroughly and spread onto both sides of the chicken cutlet using a pastry brush.3. Place chicken in your FlavorStone InfusionGrill™ cook uncovered for 3-4 minutes, using tongs flip the chicken, pour in any remaining marinade into the flavor channel and close with steam canopy, then cook for 3-4 minutes. 4. Using a meat thermometer check the center of the thickest chicken cutlet and ensure it reached at least 165°F (74°C).5. Remove and serve as a main dish or place in refrigerator and use to make a delicious honey mustard chicken sandwich or panini.

INGREDIENTS• 4-6oz (170 g) chicken cutlets

(thin cut, skinless, boneless)

• 1/2 cup (120ml) honey

• 2 tablespoons (30ml) dijon or grain mustard

• ½ teaspoon (2.5ml) salt

• ¼ teaspoon (1.25ml) ground black pepper



FLAVOR INFUSION OPTIONS• Panini option – Add your favorite cheese, sundried tomato, and arugula between two pieces of ciabatta or other bread and grill in your FlavorStone InfusionGrill™ to make the hot panini sandwich. Tip: For that pressed look wrap a brick in foil and use that to press the sandwich down while cooking.

• Infuse extra flavor – Add 2 tablespoons (30ml) of white wine when you cook each side of the chicken cutlet. Add 1 teaspoon (5ml) of tarragon to the honey mustard mixture.

• Bold flavor is easy with the FlavorStone InfusionGrill™ – Simply slice 1 or more jalapeño or chili peppers into thin rings, place sliced hot peppers onto the FlavorStone InfusionGrill™ flavor channel add 1 tablespoon (15ml) vegetable oil and stir to coat, next lay chicken cutlet on top and cook as directed. Tip: Remove the seeds will add flavor with less heat.


Herbed Beer Can Chicken

PREPARATION• Wash chicken inside and out• In a bowl mix Italian seasoning, salt, and pepper• Wash beer can and open beer

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Using a pastry brush, coat entire chicken with olive oil, sprinkle on salt & herb mixture all over chicken, place in the FlavorStone InfusionGrill™ breast side down and brown each side (approximately 2-3 minutes on each side).3. Remove chicken, pour beer into bottom of the FlavorStone InfusionGrill™, place extension ring onto the FlavorStone InfusionGrill™, replace chicken, cover with the steam canopy and cook on medium heat for 25-30 minutes.4. Using your meat thermometer, insert it in the center of a breast ½ into the flesh, the thermometer should read 165°F (74°C).5. Remove chicken and serve.

INGREDIENTS• 1 whole chicken 3-4 lbs (1.5 to 2 kg)


• 1 teaspoon (5ml) garlic salt

• 1 tablespoon (15ml) Italian seasoning

• 1-12oz can (340ml) your favorite beer

• 1/2 teaspoon (2.5ml) black pepper



FLAVOR INFUSION OPTIONS• Citrus Flavor Option – Try using orange juice or mango juice instead of beer, if you can find it in a can, wash out a soda can and fill it with the citrus juices. Experiment with different flavor combinations!

• Wine Paring Flavor Option – Poultry pairs wonderful with white wines substitute a Pinot Grigio, Chardonnay or other white wine instead of beer.

• Sweet Flavor Option – Instead of beer use your favorite cola, it will infuse right into your chicken.

Simple Seafood

FLAVOR INFUSION OPTIONS• Seafood is healthy and tastes great – Try adding scallops, fresh fish, or smoked canned oysters to the skewers for more flavor options.

• Liquor infuses flavor quicker, so add 2-4 tablespoons (30-60ml) of your favorite white wine to this dish for a tasty twist of flavor.

• Tropical fruits work great in this dish – Add a banana, mango or star fruit and substitute lemon juice with coconut milk.

26 Simple Seafood

Citrus Shrimp Skewers

PREPARATION• Wash shrimp, and make sure shrimp are peeled and deveined• Wash and slice jalapeño peppers in half (remove seeds for a full flavor without all the heat) • Wash, dry and chop fresh cilantro• Wash and slice fresh limes in half, squeeze juice from 2 limes into a bowl and reserve the other two for grilling

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Place shrimp, jalapeño peppers and pineapple chunks onto skewers in alternating pattern (makes 4 skewers). 3. Season all sides with lemon pepper seasoning.4. Place in the FlavorStone InfusionGrill™ along with lime halves and cook for 2-3 minutes, then flip and add in lemon juice, cover with steam canopy and cook for 3-4 minutes.5. Remove and place on plate, garnish with chopped cilantro and grilled lime wedges.

INGREDIENTS• 1 ½ lbs (675g) shrimp (peeled and

deveined #12-14 size shrimp)

• ¼ cup (60ml) lemon juice

• ¼ cup (60ml) chopped fresh cilantro

• 2 fresh jalapeño peppers

• 1-8 oz (225g) can pineapple chunks

• 2 fresh limes

• ½ teaspoon (2.5ml) lemon pepper

seasoning


Simple Seafood 27

FLAVOR INFUSION OPTIONS• Twist this dish by using 1 ½ lb (675g) of fresh ground salmon instead of crab meat.

• Turn this dish into a restaurant quality meal by substituting the apple juice for a sweet white wine like Muscato or Riesling, toss in some grapes and your family and friends will come back for another order.

• Fresh apples make a decadent addition to this dish – Substitute apple juice instead of pineapple, and dice up 1-2 fresh apples (cored and peeled). Tip: toss in a pinch of cinnamon as well to bring out the apple flavor.

Crab Cakes Over Grilled Romaine with Citrus Garlic Dressing

PREPARATION• In a bowl combine crab meat, bread crumbs, Old Bay seasoning, mayo, and parsley, and mix thoroughly with a fork.• Wash romaine lettuce hearts, remove roots and slice in halves.

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Form four, (4oz) (100g) crab cakes into round balls, and flatten slightly, place in your FlavorStone InfusionGrill™ and cook uncovered for 2-3 minutes, flip and cook on second side covered with steam canopy for an additional 2 minutes. Remove and set aside.3. Place sliced romaine lettuce hearts into your hot FlavorStone InfusionGrill™, drizzle with 2 tablespoons (30ml) of olive oil, season with salt and pepper if desired. Grill for 1-2 minutes, flip over and grill second side for 1-2 minutes.4. Remove and add garlic and orange juice to the FlavorStone InfusionGrill™, cook for 1 minute, then shut off heat to keep warm and set aside to use as warm dressing.5. Place grilled romaine lettuce hearts onto your plate, top with one crab cake, and using a spoon drizzle the warm citrus garlic dressing over the top. Garnish with fresh lemon.

INGREDIENTS• 1 lb (450g) jumbo lump crab meat

• ½ cup (120ml) bread crumbs

• ¼ teaspoon (1.25ml) Old Bay seasoning

• 1 teaspoon (5ml) mayonnaise

• 1 teaspoon (5ml) dried parsley

• 1 tablespoon (15ml) chopped garlic

• ¼ cup (60ml) orange juice

• 2 romaine lettuce hearts

• 4 tablespoons (60ml) extra virgin olive oil


28 Simple Seafood Simple Seafood 29

FLAVOR INFUSION OPTIONS• Not a lover of lemon? Substitute lemon juice for chicken or vegetable stock, replace the sliced lemons with a sprig of fresh dill.

• Twist this dish with Orange Infusion instead of lemon – Replace sliced lemons with peeled and sliced oranges (mandarin, tangerine) and substitute white wine and lemon juice with Grand Marnier liquor.

• Asian Infusion – Use saké instead of white wine, add 1/2 teaspoon (2.5ml) of red chili paste to spice it up.

Grilled Salmon with White Wine and Lemon Butter Sauce

PREPARATION• Rinse salmon filets, and ensure all bones are removed• Wash 1 lemon and slice into thin 1/8 inch (3mm) slices • Wash and juice remaining lemons and reserve juice (put through strainer to remove any seeds), you should have roughly 1/3 cup (80ml) of lemon juice• Wash and chop parsley• Peel and mince fresh shallot

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Brush salmon filets with olive oil, season with salt and pepper on both sides. Place salmon flesh side (top) down into your FlavorStone InfusionGrill™. Grill for 3 minutes.3. Using a non-metallic spatula, carefully flip salmon filets over. Arrange 3 slices of lemon on top of each filet. Then pour white wine and ¼ cup (60ml) of lemon juice into your FlavorStone InfusionGrill™, cover with steam canopy and let cook for an additional 3-4 minutes to infuse the lemon flavor. Salmon should be pink, to test use a meat thermometer and insert it into the center of the filets, they should read 145°F (62°C).4. Remove salmon filets and set aside.5. Add minced shallot and 2 tablespoons (30ml) of butter to the FlavorStone InfusionGrill™, sauté for 1-2 minutes until the shallot becomes translucent, then add 2 tablespoons (30ml) of lemon juice. Turn heat up to high and reduce the liquid in the pan to about half.6. Add in remaining 4 tablespoons (60ml) of butter (one at a time) and whisk together, sauce should start to thicken. Add in parsley and stir. Remove from heat. Using a spoon, drizzle butter sauce over your salmon filets and serve.

INGREDIENTS• 4-6oz (170g) portions of salmon filets (boneless, skin on) • 1 tablespoon (15ml) olive oil• ½ teaspoon (2.5ml) salt • ¼ teaspoon (1.25ml) ground black pepper• 2 or 3 fresh lemons• 1/4 cup (60ml) white wine Butter Sauce:

• 1 fresh shallot, minced• 2 tablespoons (30ml) lemon juice• 6 tablespoons (90ml) butter (unsalted)• 1 tablespoon (15ml) fresh parsley, minced



FLAVOR INFUSION OPTIONS• Feeling adventurous? Try using scallops instead of salmon, serve on top of a cold seaweed salad and substitute white wine or white grape juice.

• Look like a professional chef – substitute salmon for small rainbow trout, substitute crushed pineapple with 1 can or 1 pint (470ml) of blueberries, and top with lemon slices.

• Tropical Twist – Add in 2 tablespoons (30ml) of spiced dark rum for an extra kick.

Pineapple Teriyaki Salmon

PREPARATION• Rinse salmon filets and make sure there no bones remaining • Melt coconut oil if yours is in a solid state, by placing in microwave for 20-30 seconds• Open can of crushed pineapple, using a strainer separate the liquid and reserve both• Wash leeks and slice in half, lengthwise, brush with coconut oil• Wash and chop cilantro

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Brush filets with coconut oil.3. Sprinkle salt and pepper on all sides of salmon.4. Place salmon skin side up and grill in your FlavorStone InfusionGrill™ for 4 minutes, using a silicone coated spatula, flip the salmon to the opposite side (skin down), pour pineapple juice and teriyaki sauce over filets, cover with steam canopy, cook for 4 minutes. Salmon flesh should be pink and opaque. 5. Using a meat thermometer, check the center of the thickest salmon filet and ensure that it reached at least 145°F (63°C).6. Remove from the FlavorStone InfusionGrill™, place in serving dish and let rest, place crushed pineapple and leek into the FlavorStone InfusionGrill™ and cover, grill for 2-3 minutes then flip and cook the other side, covered with steam canopy. (Leek should soften in texture and become “grill marked”). 7. Place salmon with grilled leek onto your plate, spoon a dollop of crushed pineapple onto center of salmon. Drizzle with pineapple teriyaki liquid and sprinkle with chopped cilantro on top.

INGREDIENTS• 4 -6oz (170g) salmon filets

(boneless, skin on)

• ½ cup (120ml) coconut oil

• ¼ teaspoon (1.25ml) sea salt (fine)


• 1 can (340ml) crushed pineapple

• 2 fresh leeks

• ¼ cup (60ml) teriyaki sauce

• 2 tablespoons (30ml) chopped fresh cilantro



FLAVOR INFUSION OPTIONS• Feeling adventurous? Try using scallops instead of salmon, serve on top of a cold seaweed salad and substitute white wine or white grape juice.

• Look like a professional chef – substitute salmon for small rainbow trout, add 1 can or 1 pint (470ml) of blueberries. After trout is fully cooked remove and set aside add in blueberries to juice and heat, spoon onto trout when serving.

• White fish is great for this recipe – substitute grouper, haddock or even tilapia. Experiment with different fruity flavors, try ¼ cup (60ml) cherry, mango, or coconut juice instead of pomegranate and add in 2 tablespoons (30ml) of rum for an extra kick.

Tropical Grilled Salmon

PREPARATION• Rinse salmon filets and make sure there no bones remaining • Melt coconut oil if yours is in a solid state• Open canned pineapple and drain• Peel and remove pit from mangos, slice into 1 inch (24mm) thick slices• Take skin off onion, remove ends, slice into ½ inch (12mm) thick rings• Mix Sazón seasoning if desired in advance

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Brush salmon filets with coconut oil.3. Sprinkle Sazón seasoning lightly on all sides of salmon filets.4. Place filets skin side down and grill in your FlavorStone InfusionGrill™ for 3 minutes (covered), using thongs flip the salmon to the opposite side pour in pomegranate juice, cover with steam canopy, cook for 3 minutes until grill marks appear. Salmon flesh should be pink and opaque. 5. Using a meat thermometer, check the center of the thickest salmon filet and ensure it reached at least 145°F (63°C). 6. Remove from the FlavorStone InfusionGrill™ and set in serving dish and let rest. Turn heat to high, Place pineapple, mango and onion into the FlavorStone InfusionGrill™ and cover with steam canopy, grill for 2 minutes then flip and cook the other side, covered. Fruit should soften in texture and become “grill marked”.

INGREDIENTS• 4-6oz. (170 g) salmon filets (boneless, skin on) • 2 tablespoons (30 ml) coconut oil• 4 slices canned pineapple rings• 4 slices fresh mango• 1 (112 g) sweet vidalia onion• ¼ cup (60 ml) pomegranate juice• 2 tablespoons (30ml) sazón seasoning

Chef Rick’s Sazón Recipe (if you want to make it yourself)

• 1 tablespoon (15ml) ground coriander• 1 tablespoon (15ml) ground cumin• 1 tablespoon (15ml) ground annatto seeds or turmeric• 1 tablespoon (15ml) garlic powder• 1 tablespoon (15ml) kosher salt• 1 tsp (5ml) ground black pepper



FLAVOR INFUSION OPTIONS• Make this dish sweet and spicy – Add 2 tablespoons (30g) of orange marmalade or preserves.

• Add a gourmet touch to this recipe – Substitute Applejack Liquor or Green Apple Flavored Vodka instead of rum and add 4 spiced apple rings into the recipe when you pour the spiced glazed in. Tip: You can find spiced apple rings in your canned fruit or baking section of your grocery store.

• If you like it spicy hot – Add a few drops (½ teaspoon or 2.5ml) of your favorite hot sauce to kick this recipe up.

Cajun Tuna

PREPARATION• Mix cajun seasonings in a small bowl if you’re making them yourself• Mix spiced glaze (dark brown sugar, spiced rum and cinnamon) together in a bowl, whisk until smooth• Wash scallions, and trim roots and tips, slice into 4 inch (100mm) long pieces, then slice lengthwise in half

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Coat both sides of tuna steaks with Cajun seasoning.3. Place into the FlavorStone InfusionGrill™, cook uncovered for 3-5 minutes, seasoning should begin to turn dark. Using a non-metal spatula, flip tuna steaks over.4. Pour spiced glaze over tuna steaks, and allow to spill over into bottom of the FlavorStone InfusionGrill™, cover with steam canopy, and cook for additional 3-5 minutes on second side. Remove when it reaches desired temperature. 5. Using a meat thermometer inserted into the center of the tuna steak, check the internal temperature and remove when it reaches 115°F (45°C) for rare, 130°F (55°C) for medium-rare, or 145°F (65°C) for fully-cooked, flaky tuna.6. Remove and place on plate, using a spoon drizzle the remaining liquid from the FlavorStone InfusionGrill™ over tuna steaks, garnish with scallions and serve.

INGREDIENTS• 2 -6oz. (170g) tuna steaks, cut into ¾ inch (20mm) thick slices• 2 tablespoons (30ml) Cajun seasoning (store bought is fine or you can mix your own from the recipe below) • ½ cup (45g) dark brown sugar• ½ cup (120ml) dark or spiced rum• ½ teaspoon (2.5ml) ground cinnamon• 2 scallions

Flavor Infusion Cajun Rub

• 2 tablespoon (30ml) garlic salt• 2 tablespoons (30ml) smoked paprika• 1 tablespoon (15ml) black pepper• 1 teaspoon (5ml) cayenne pepper• 2 teaspoons (10ml) onion powder• 1 teaspoon (5ml) dried oregano• 1 teaspoon (5ml) dried thyme



FLAVOR INFUSION OPTIONS• Make this dish sweet – Add 1 cup (250g) of blueberries when you add in wine.

• Flip this dish – Poach your Trout in the FlavorStone InfusionGrill™, after grilling on the first side, remove fish, place steam rack inside, replace trout on top of Steam rack. Replace wine with ½ cup (120ml) of lemon juice cover with steam canopy and infuse flavor for 3-4 minutes for a perfect tender dish.

• Short on time? No problem! Even frozen fish can be cooked in your FlavorStone InfusionGrill™ – Simply place your steam rack inside, and place frozen, seasoned fish on top of rack, add liquid to flavor channel and place on steam canopy and in just 5 to 8 minutes you have flavor infused tender fish.

Lemon Dill Infused Trout

PREPARATION• Wash and slice lemon into 1/8 inch (3mm) thin slices• Wash and dry dill sprigs• Rinse trout inside and out, lay lemon slices into stomach cavity

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season trout with salt and pepper if desired.3. Place into the FlavorStone InfusionGrill™, cook uncovered for 3-5 minutes, flip over using tongs.4. Top trout with sprigs of dill, pour in white wine, place steam canopy on the FlavorStone InfusionGrill™ to infuse flavors.5. Using a meat thermometer inserted into the center of the trout, check the internal temperature and remove when it reaches 145°F (65°C).6. Remove and place on plate, using a spoon drizzle the remaining liquid from the FlavorStone InfusionGrill™.

INGREDIENTS• 1 whole trout (scales and entrails removed)

• 1 lemon, sliced into thin rounds

• 2 sprigs (5g) fresh dill

• ¼ cup (60ml) white wine



FLAVOR INFUSION OPTIONS• Flip the flavor, Infuse your fish filet with fresh mint and lime – Simply replace white wine with ¼ cup (60ml) of gin, add chopped mint, and garnish with a lime wedge.

• Orange Infuse by replacing the white wine with orange juice and grilled orange wedges.

• No alcohol? No problem – Substitute white wine with vegetable or chicken stock if you have it on hand.

Grilled White Fish

PREPARATION• Wash, dry, and chop parsley• Wash and dry cherry tomatoes, slice in halves• Peel and dice 8 oz (225g) of butternut squash into ½ (12mm) cubes• Peel and slice red onion into ½ (12mm) thick wedges

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Add butternut squash, and grill for 5 minutes until tender.3. Add in fish filets, onions and tomatoes, grill for 4-5 minutes. Turn vegetables to brown on all sides, then flip fish with spatula.4. Add in white wine, cover and cook for 3-5 minutes. Flesh should be white and firm to the touch.5. Using a meat thermometer, check the center of the thickest fish filet and ensure that it has reached at least 145°F (63°C). 6. Remove from the FlavorStone InfusionGrill™ and and serve.

INGREDIENTS• 2-6 oz (170g) white fish filets

(cod, halibut, grouper, haddock or similar)

• 1/2 cup (120ml) white wine

• 2 tablespoon (30ml) finely chopped parsley

• 6 cherry tomatoes, sliced in half

• 8 oz (225g) butternut squash, cubed

• 1 small red onion



FLAVOR INFUSION OPTIONS• Flip this dish – Substitute salmon with mahi mahi, change orange juice to mango juice.

• Cook like a professional chef – add 1 cup (225g) of mandarin oranges and change orange juice to ¼ cup (60ml) Grand Marnier liquor.

• Tropical Twist – Add in 1 sliced banana and 2 tablespoons ( 30ml) of rum for an extra kick.

Orange Pineapple Salmon

PREPARATION• Rinse salmon filets and make sure there no bones remaining • Open can of pineapple, using a strainer separate the liquid and reserve both

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Sprinkle salt and pepper all sides of salmon.3. Place skin side up and grill in your FlavorStone InfusionGrill™, cook for 4 minutes, flip the salmon to the opposite side (skin down), sprinkle with tarragon, pour orange juice into flavor channel and add in pineapple chunks, cover with steam canopy and cook for 5 minutes. Salmon flesh should be pink and opaque. 4. Using a meat thermometer, check the center of the thickest salmon filet and ensure it reached at least 145°F (63°C).

INGREDIENTS• 4 -6oz (170g) salmon filets

(boneless, skin on)

• ¼ teaspoon (1.25ml) fine sea salt


• 1 cup (225g) chunks pineapple

• 2 tablespoons (30ml) tarragon

• ¼ cup (60ml) orange juice



Super Steakhouse

Espresso Rubbed New York Strip Steak with Red Pepper Brandy Reduction

PREPARATION• Mix espresso rub in a separate bowl, dip the steaks into espresso mixture on each side and rub in, set aside

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Place filets in pan and cook for 3-4 minutes. Flip and cook an additional 3-4 minutes.3. Add brandy and crushed red pepper into pan and cover with steam canopy, finish cooking for additional 4-5 minutes until desired degree of doneness. Remove and let rest, reduce the brandy liquid on high heat to ½ the amount and use as a reduction finishing sauce on your filets.4. Using a meat thermometer, check the center of each steak to ensure it has reached at least 135°F (57°C) for medium-rare. 5. Garnish with a sprig of rosemary and drizzle with the brandy reduction.

INGREDIENTS• 2-8oz (225g) New York strip steaks

• 1/3 cup (80ml) brandy

• ½ teaspoon (2.5ml) crushed red pepper

(optional)

Espresso Rub(if you want to make it yourself)

• 1/4 cup (60 ml) finely ground espresso

• 2 tablespoons (30ml) spanish paprika

• 2 tablespoons (30ml) dark brown sugar

• 1 tablespoon (15ml) kosher salt

• 1 teaspoon (5ml) ground black pepper


FLAVOR INFUSION OPTIONS• Be a gourmet chef – use 1/3 cup (80ml) merlot wine instead of brandy, and top your filets with an earthy truffle butter (combine 1 stick softened butter, with 1 teaspoon (5ml) truffle oil in a mixing bowl, place on a piece of wax paper and roll into a log, chill and slice).

• Seasonal Twist – Substitute a ¼ cup (60ml) of stout (dark beer) instead of brandy, and sauté a mixture of variousseasonal mushrooms, sliced, with 1 tablespoon (15ml) butter, when reducing your brandy sauce.

• Eating Lean? Try using bison in this recipe, it’s a leaner meat and instead of brandy use 1/3 cup (80ml) raspberry or blueberry juice to bring out the natural flavors of the bison.

46 Super Steakhouse Super Steakhouse 47

Garlic & White Wine New York Strip Steak

PREPARATION• Remove skin and cut fresh garlic into thin slices using a paring knife

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season both sides of the New York strip steaks with salt and pepper.3. Add in butter and garlic, cover with steam canopy and sauté for 1 minute to soften.4. Place steaks in the FlavorStone InfusionGrill™ and cook, uncovered, for 3-4 minutes on each side.5. Add in white wine, cover with steam canopy, and cook for 3-4 additional minutes or until desired degree of doneness is reached.6. Using a meat thermometer, check the center of each filet to ensure it has reached at least 135°F (57°C) for medium-rare.

INGREDIENTS• 2-8oz. (225g) New York strip steaks

• ½ teaspoon (2.5ml) sea salt

• ¼ teaspoon (1.25ml) coarsely ground

black pepper

• ½ cup (120ml) white wine

• 2 tablespoons (30ml) salted butter

• 2 cloves fresh garlic, sliced thin


FLAVOR INFUSION OPTIONS• Twist this dish – Simply substitute white wine with red wine, add 1 sliced shallot.

• Surf & Turf made easy – Add 4 large sea scallops to the recipe. Place into your FlavorStone InfusionGrill™ when you cook steaks on the second side, keep in pan when you add the white wine, cover and cook. Scallops should be firm and opaque when done.

• Infuse even more flavor by substituting the white wine for ½ cup (120ml) beef broth and 1 tablespoon (15ml) steak sauce. (Alcohol free version)


CHEF RICK’S STEAKHOUSE CHART

How do you like it?

Remove from heat at

FinalTemperature

Rare 120°F (49°C) 125°F (52°C)

Medium-Rare

130°F (55°C) 135°F (57°C)

Medium 135°F (57°C) 140°F (60°C)

Medium-Well

145°F (63°C) 150°F (65°C)

Well Done 155°F (68°C) 160°F (71°C)

New York Strip Steak with Blue Cheese & Shiitake Mushroom

PREPARATION• Wash and chop shiitake mushrooms into coarse pieces, ½ (12mm) or so

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season both sides of the New York strip steaks with salt and pepper.3. Add in butter, thyme and mushrooms, cover and sauté for 2 minutes to soften.4. Place steaks in the FlavorStone InfusionGrill™ and cook, uncovered, for 3-4 minutes on each side.5. Add in fat-free cheese, cover with steam canopy and cook for 1-2 additional minutes or until desired degree of doness.6. Using a meat thermometer, check the center of each filet to ensure it reached at least 135°F(57°C) for medium-rare.

INGREDIENTS• 2-6oz.(170g) New York strip steaks

• ½ teaspoon(2.5ml) sea salt

• ¼ teaspoon (1.25ml) coarsely ground

black pepper

• ½ cup (120ml) fat-free feta cheese

• 2 tablespoons (30ml) salted butter

• ½ cup (120ml) shiitake mushrooms

• 1 teaspoons (5ml) dried thyme


FLAVOR INFUSION OPTIONS• Stuff your New York strip steaks – In a bowl, combine ¼ cup (60ml) crumbled blue cheese, ½ cup (120ml) chopped shiitake mushrooms and 1 teaspoon (5ml) truffle oil, and mix. Make a 3 inch (80mm) long slit into the side of your steaks and stuff 1-2 tablespoons (15-30ml) of the mushroom mixture inside. Press to close and cook as recipe directs.

• Meat free option – Use 2 large portabello mushrooms instead of New York strip steaks and substitute shiitake mushrooms with onions.

• Flip this dish substitute the blue cheese dressing with Italian dressing or even ranch. Add in 2 tablespoons (30ml) of plain or low-fat yogurt to make it creamy.



How do you like it?

Remove from heat at

FinalTemperature

Rare 120°F (49°C) 125°F (52°C)

Medium-Rare

130°F (55°C) 135°F (57°C)

Medium 135°F (57°C) 140°F (60°C)

Medium-Well

145°F (63°C) 150°F (65°C)

Well Done 155°F (68°C) 160°F (71°C)

New York Strip Steak Garlic & Red Wine Reduction

PREPARATION• Peel and dice 2 to 4 cloves of fresh garlic, to equal 1 tablespoon• Wash and chop fresh parsley sprigs• Trim New York strip steaks to remove any excess fat, leaving about ¼ inch (6mm) around the outside edges• In a mixing cup, combine beef broth, red wine, and Worcestershire sauce to form infusion mixture

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season both sides of steaks with salt and pepper.3. Place in the FlavorStone InfusionGrill™, add garlic and cook 4-5 minutes to brown, but not burn, garlic.4. Flip steaks and pour in infusion mixture, cover with steam canopy and cook steaks for 5 minutes, then check internal temperature.5. To check the internal temperature of the steaks, use your meat thermometer inserted into the thickest center point on each steak, cook to desired degree of doneness on the Steakhouse Chart. Remove steaks and let rest for 2-3 minutes, they will continue to cook to desired temperature.6. While steaks continue to cook, liquid to reduce it. Then using a spoon, serve wine reduction over the steaks, garnish with chopped parsley and serve.

INGREDIENTS• 2-6oz. (170g) New York strip steaks

• 1 tablespoon (15ml) fresh chopped garlic

• ½ teaspoon (2.5ml) kosher salt

• ¼ tsp (1.25ml) coarsely ground

black pepper

• 2 tablespoons (30ml) beef broth

• 2 tablespoons (30ml) red wine

(merlot, burgundy, pinot noir)

• 1 teaspoon (5ml) Worcestershire sauce

• 1 tablespoon (15ml) fresh parsley


FLAVOR INFUSION OPTIONS• Flip this dish by switching from red wine to a white wine like chardonnay, pinot grigio, or chablis and substitute chicken breast for beef.

• Steakhouse Style – Add a ¼ cup (60ml) sliced mushroom and 1 tablespoon (15ml) onion puree to your FlavorStone InfusionGrill™ (if you can’t find puree, simply place ½ onion in a blender and puree).

• No alcohol? No problem – Substitute grape juice.



How do you like it?

Remove from heat at

FinalTemperature

Rare 120°F (49°C) 125°F (52°C)

Medium-Rare

130°F (55°C) 135°F (57°C)

Medium 135°F (57°C) 140°F (60°C)

Medium-Well

145°F (63°C) 150°F (65°C)

Well Done 155°F (68°C) 160°F (71°C)

Salisbury Steak

PREPARATION• Open package of French onion soup and mix with water

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. In a large bowl, combine ground beef, egg, bread crumbs, mustard, and ketchup. Knead mixture together.3. Remove steak mixture and place on a clean surface, form into oval patties, 6 ounces (170g) each. 4. Place in the FlavorStone InfusionGrill™, cook for 2 minutes, flip and pour in onion soup mixture, cover with steam canopy and cook for 2-3 additional minutes.5. Using a meat thermometer, inserted into the center of the Salisbury steaks, check the internal temperature and remove when it reaches 160°F (71°C), remove Salisbury steaks and set on serving platter.6. Whisk in corn starch to thicken gravy and cook for 1 minute to thicken sauce, and pour over Salisbury steaks.

INGREDIENTS• 1 1/2 pounds (675g) 80/20 ground beef

• 1/2 cup (120ml) seasoned bread crumbs

• 1 tablespoon (15ml) ketchup

• 1/2 teaspoons (2.5ml) dry mustard

• 1 large egg

• 1-2oz. (56g) package of French onion

soup mix

• 1 cup (240ml) water

• 1 tablespoon (15 ml) corn starch

(to thicken gravy)


FLAVOR INFUSION OPTIONS• Flip this dish to a healthly option by substituting ground beef with ground turkey, use cream of chicken soup instead of onion soup.

• Cook like a professional chef – Add ¼ cup (60ml) marsala wine and some sliced mushroom to dress up this dish.

• Substitute onion soup with marinara sauce and add a pinch of Italian seasoning for a quick flavor change.

• Try adding some diced onions and mushrooms to your Salisbury meat mixture to add additional flavor.


Sea Salt & Tricolor Peppercorn Ribeye

PREPARATION• Trim ribeye steaks to remove any excess fat, leaving about ¼ inch (6mm) around the outside edges. • Wash and cut tomato in half

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season both sides of steaks with sea salt and ground tricolor peppercorns.3. Place steaks into the FlavorStone InfusionGrill™, cook 3-4 minutes on the first side.4. Flip steaks and pour in bottled water, cover with steam canopy and cook steaks for 3-4 minutes, then check the internal temperature.5. To check the internal temperature of the steaks, use your meat thermometer inserted into the thickest center point on each steak and ensure it reads at least 120°F (50°C), for rare. Cook to desired degree of doneness on the Steakhouse Chart. Remove steaks and let rest for 2-3 minutes, they will continue to cook to desired temperature6. Garnish with chopped parsley and a grilled tomato.

INGREDIENTS• 2-8oz.(225g) ribeye steaks (trimmed)

• ½ teaspoon (2.5ml) coarse sea salt

• 1 tablespoon (15ml) coarsely ground tricolor

peppercorns

• 1/2 cup (120ml) bottled water like Perrier or

Pellegrino

• chopped parsley (for garnish)

• 1 vine-ripened medium tomato (for garnish)


FLAVOR INFUSION OPTIONS• Kick up the flavor infusion by adding in 2 tablespoons (30ml) of tequila.

• Gourmet style, stuff your ribeye – Combine 1 teaspoon (5ml) chopped garlic, 4 tablepoons (60ml) chopped wild mushrooms, 1 teaspoon (5ml) butter. Mix together, slice a 2 inch (50mm) pocket into the side of your ribeye steaks and stuff with mixture. Follow recipe to cook, drizzle with truffle oil and chopped parsley as garnish.

• Bacon lovers don’t be shy – Pre-cook 2 tablespoons (30ml) of chopped bacon (2 to 4 strips) in your microwave for a few minutes, and add to this dish when cooking the steaks. Use smoked bacon for that extra infusion of flavor.



How do you like it?

Remove from heat at

FinalTemperature

Rare 120°F (49°C) 125°F (52°C)

Medium-Rare

130°F (55°C) 135°F (57°C)

Medium 135°F (57°C) 140°F (60°C)

Medium-Well

145°F (63°C) 150°F (65°C)

Well Done 155°F (68°C) 160°F (71°C)

Grilled Onion BBQ Burger

PREPARATION• Shred cheese if needed• Take skin off onion, remove ends, slice into ¼ inch (6mm) thin rings, place in pan and cook until onion begins to soften and become translucent, add in BBQ sauce and cook until golden brown and caramelized, remove and set aside

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Mix ground beef in a bowl, add salt and pepper, mix and form 4 (6oz or 170g) burger patties. Tip: Form a dimple in the center of each burger to keep it from doming up during the cooking process.3. Lay rings of onion on bottom of the FlavorStone InfusionGrill™, gently place burger patties on top of onions. Cook for 4-5 minutes.4. Flip burger patties over and add ¼ cup (60ml) beer and BBQ sauce into the FlavorStone InfusionGrill™ and cover with steam canopy, cook and additional 5-7 minutes to caramelize onions.5. Using a meat thermometer, check the center of each burger to ensure it has reached at least 160°F (71°C).6. Remove from the FlavorStone InfusionGrill™ and place a burger on each bun, top with lettuce leaves, tomato slices, and caramelized onions. Garnish with a pickle wedges.

INGREDIENTS• 1 ½ lbs (675g) 80/20 ground beef• 1 large Vidalia onion, thinly sliced (112g) • 2 tablespoons (30ml) BBQ sauce• 1-12oz. bottle (340 ml) pilsner style beer, or ale• ½ teaspoon (2.5ml) salt• ¼ teaspoon (1.25ml) ground black pepper

Burger Assembly

• 4 kaiser rolls or burger buns• 4 fresh leaves of boston bib lettuce or red leaf lettuce • 4 slices fresh beefsteak or heirloom tomato• 4 kosher or dill pickle wedges


FLAVOR INFUSION OPTIONS• Cut the fat but not the flavor by substituting ground turkey, and use ½ cup (120ml) of white wine instead of beer.

• For a creamy touch – Add a slice or two of fresh avocado on top of your burger, replace beer with cola for a sweeter flavor (this makes this recipe alcohol-free).

• Use fresh ground salmon instead of ground beef in this recipe and you will love it.


Family Favourites

Grilled Watermelon & Peach Salad

PREPARATION• Slice watermelon into 1 inch (25mm) thick wedges• Wash and pit peaches, cut 4 slices approximately 1/2 inch (12mm) thick each (If using canned peaches just drain and slice)• Wash oranges, cut 4 slices 1 inch (25mm) thick. Using your paring knife, remove the rind• Wash mint and remove any brown leaves• Wash and dry arugula/spinach• Wash raspberries

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Heat orange marmalade in microwave for 15 to 20 seconds to turn it into a liquid, using a brush coat each piece of fruit on both sides and set on tray.3. Place fruit into the FlavorStone InfusionGrill™ and cook for 2 minutes then flip and cook on other side, remove and set on tray, continue until all fruit has been grilled.4. Pour ½ cup (120ml) balsamic vinegar into the FlavorStone InfusionGrill™, add in raspberries. Cook uncovered for 8 minutes to begin reduction of liquid.5. Remove from heat, place ½ cup (120ml) of arugula or spinach onto your serving plate, begin stacking fruit on bed of greens. Using a spoon, drizzle the balsamic raspberry reduction over the top of the fruit and salad as the dressing. Tip: If you want to remove the raspberries, blend the mixture and pass through a strainer before drizzling.

INGREDIENTS• 1 small seedless watermelon

• 2 fresh peaches (you can also use canned)

• 2 seedless oranges

• 4 sprigs of mint

• 1 pint (470ml) raspberries

• ½ cup (120ml) balsamic vinegar

• 2 tablespoons (30ml) orange marmalade

or apricot jam

• 2 cups (470ml) arugula or spinach leaves

(rinsed and dried)


FLAVOR INFUSION OPTIONS• Blueberry Flavor Option – Substitute raspberries with blueberries and swap out regular balsamic vinegar with white balsamic vinegar.

• Wine Alternative – Substitute the balsamic vinegar for equal amounts of a deep red wine like sirah, shiraz or malbec.

• Pomegranate Wine Vinegar Twist – Substitute balsamic vinegar with ½ cup (120ml) pomegranate juice and 2 tablespoons (30ml) red wine vinegar.

62 Family Favourites Family Favourites 63

Vegan Veggie Stir-Fry

PREPARATION• Wash and chop broccoli• Wash red pepper, remove stem and seeds, cut into ½ inch (12mm) thick strips• Wash and slice mushrooms (with stem)• Strain tofu and cut into 1”x1” cubes (25mm x25mm)• In a small bowl, combine peanut butter, rice vinegar, and soy sauce, to make peanut sauce

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium-high heat.2. Place tofu cubes into the FlavorStone InfusionGrill™.3. Place steam rack into your FlavorStone InfusionGrill™. Arrange broccoli, red bell pepper, and mushrooms on steam rack. Pour in vegan vegetable stock, cover with steam canopy and let steam for 5 minutes or until vegetables are tender.4. Remove vegetables and steam rack (use tongs so you won’t get burned by the hot rack). 5. Pour peanut sauce over tofu. Simmer, covered with steam canopy, for 2 minutes.6. Remove and place vegetables onto your plate, top with tofu and peanut sauce.7. Serve by itself, or even over rice, or wrapped in a vegan tortilla shell.

INGREDIENTS• ½ cup (120ml) broccoli florets, chopped

• 1 small red bell pepper, chopped (100g)

• 5 baby bella or white mushrooms,

sliced (100g)

• 1 pound (450g) firm tofu, (cubed into

1 inch or 25mm square pieces)

• 1/2 cup (120ml) peanut butter (chunky

or smooth)

• 1/2 cup (120ml) vegan vegetable stock

• 2 tablespoons (30ml) rice vinegar

• 2 tablespoons (30ml) soy sauce


FLAVOR INFUSION OPTIONS• Need to get more amino acids? Substitute the soy sauce for liquid aminos.

• Make this dish sweet and savory – Substitute vegetable stock for pineapple juice to steam with and add in1 tablespoon(15ml) plum sauce to the mixture.

• Infuse the distinct flavors of coconut into your stir-fry simply by exchanging the vegetable stock for coconut milk.


Poached Eggs with Maple Bourbon Ham

PREPARATION• Spray 4 small ramekins with non-stick cooking spray, crack one egg in each• Combine light brown sugar and maple syrup in a bowl add 2 tablespoons (30ml) of bourbon, mix together. Using a brush, coat each slice of ham with maple syrup mixture and set onto a sheet pan.

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Place glazed ham into the hot FlavorStone InfusionGrill™ and cook for 1-2 minutes on each side. Remove when they begin to caramelize and brown, set aside.3. Pour water into the FlavorStone InfusionGrill™, then place steam rack inside. 4. Place egg-filled ramekins on top of steam rack, and place steam canopy on. Bring liquid to a boil and cook until eggs firm up and turn white, 3-4 minutes.5. Remove eggs, with tongs or oven mitts (they will be hot), use a spatula to remove from ramekin if desired, serve on plate with your maple bourbon ham.

INGREDIENTS• 4 large fresh eggs

• 2 -4oz. (100g) slices of cured ham

• 2 tablespoons (30ml) of your favorite

bourbon

• ½ cup (120ml) water

• 2 tablespoons (30ml) of maple syrup

• 2 tablespoons (30ml) light brown sugar


FLAVOR INFUSION OPTIONS• Substitute your favorite fruit juices, apple, grape, or other instead of the bourbon for a alcohol-free dish.

• Try poaching the eggs in ½ cup (120ml) chicken stock instead of water.

• Beer lovers can’t get enough, so substitute ½ cup (120ml) your favorite beer to poach eggs in instead of the water as the liquid.


Skillet Meatloaf

PREPARATION• Remove skin and dice onions• Remove skin and mince garlic• To make cracker crumbs, place roughly 2 cups (470ml) of round butter crackers, into a blender and blend with pulse setting until they turn to crumbs• Crack and lightly beat egg in small bowl

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. In a large bowl, combine ground beef, cracker crumbs, garlic, egg, onion and ketchup. Gradually stir until mixture is moist, but not soggy. (If it appears too soggy, add more cracker crumbs, 2 tablespoons (15ml) at a time until it firms up).3. Remove meatloaf mixture and place on a clean surface, form into oval or square loaf that will fit in pan.4. Brown all sides of meatloaf in your FlavorStone InfusionGrill™ turning every 2 -3 minutes to brown evenly.5. Place extension ring onto the FlavorStone InfusionGrill™, pour in tomato juice, cover with steam canopy and cook for 20 minutes. 6. Using a pastry brush apply tomato paste to top of meatloaf, then replace cover and continue to cook meatloaf in the FlavorStone InfusionGrill™ for an additional 5 minutes. 7. Using a meat thermometer, inserted into the center of the meatloaf, check the internal temperature and remove when it reaches 160°F (71°C).

INGREDIENTS• 1 ½ pounds (675g) 80/20 ground beef

• 1/4 cup (60ml) diced onion

• 1 clove fresh garlic, minced

• 3/4 teaspoons (3.75ml) salt

• ½ teaspoons (2.5ml) ground black pepper

• 1 cup (240ml) cracker crumbs (round

buttery type)

• 1 medium egg, lightly beaten

• 1-15 oz. (425ml) can tomato juice

• 2 tablespoons (30ml) ketchup

• 1/4 cup (60ml) tomato paste


FLAVOR INFUSION OPTIONS• Intensify the flavor – Substitute tomato juice with beef stock.

• Eating healthy? Exchange the beef for ground turkey or chicken and substitute the tomato juice with vegetable stock and the ketchup with whole grain mustard.

• Fire up this recipe – Instead of ketchup, add in 2 tablespoons (30ml) your favorite hot sauce.


Smokey Ribs

PREPARATION• Prepare BBQ sauce by combining liquid smoke blend together with a hand whip • Open can of beer

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Season ribs with garlic salt, rub into meat.3. Place ribs into the FlavorStone InfusionGrill™ and brown, turning on all sides (approximately 5-8 minutes).4. Pour in beer and cover with steam canopy. Let cook on medium for 10 minutes.5. Remove steam canopy, using a pastry brush, coat ribs with smokey glaze on all sides, place back into the FlavorStone InfusionGrill™. Cook for an additional 10-15 minutes on medium.6. Remove ribs and coat with extra sauce if desired.

INGREDIENTS• 1 ½ (675g) pounds country-style pork ribs

• 1 cup (240ml) of your favorite BBQ sauce

• 1 tablespoon (15ml) garlic salt

• 1 teaspoons (5ml) liquid smoke

• 1-12oz. can (350ml) of your favorite beer


FLAVOR INFUSION OPTIONS• Kick up the flavor – Try adding 2 tablespoons (30ml) whisky to the BBQ sauce.

• Make these delicious ribs alcohol-free – substitute the beer for 1 cup (240ml) of apple cider. Add a 1/2 teaspoon (2.5ml)of nutmeg to bring out the flavor.

• If you like the Caribbean islands, you can get that tropical taste – Just replace the beer with ¼ cup (60ml) mango or pineapple juice and ¼ cup (60ml) coconut juice, plus 2 tablespoons (30ml) of rum.


Apple Peach Pork Chops

PREPARATION• Prepare glaze in a small bowl by mixing agave syrup and cinnamon together with a hand whip • Open peaches, drain and set 4 halves aside• Wash, peel and core apple, dice into 1/2 inch (12mm) pieces

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Using a pastry brush, coat your pork chops with the glaze on both sides, with the agave cinnamon mixture.3. Place pork chops, apples and peaches into your FlavorStone InfusionGrill™ and cook 3-4 minutes, flip and continue cooking on second side or an additional 3-4 minutes. Pour in apple juice and place steam canopy on the FlavorStone InfusionGrill™ cook for 4-5 minutes infusing the flavor.4. Remove and place on serving platter, place peach halves and apples on top of pork chops, drizzle with liquid remaining in your FlavorStone InfusionGrill™.

INGREDIENTS• 2-6oz. (170g) pork chops (bone on)

• 1/3 cup (80ml) apple juice

• 1 medium apple (100g)

• 1 teaspoon (5ml) ground cinnamon

• 2 tablespoons (30ml) agave syrup

• 1-12oz (340g) can of peaches, halves


FLAVOR INFUSION OPTIONS• Twist this dish by adding ½ cup (120ml) of blackberries and substituting cranberry juice for the apple juice.

• Turn this dish into a resturant quality meal by substituting the apple juice for a sweet white wine like muscato or riesling, toss in some champagne grapes and your family and friends will come back for another order.

• Try using turkey chops or veal chops, they will all work in this recipe, simply switch fruit juices to infuse a different flavor each time and you can make this recipe different everytime.


FLAVOR INFUSION OPTIONS• Try substituting the cranbery juice with orange juice for a crisp citrus infusion.

• Cook like a professional chef – add 2 tablespoons (30ml) of liquor such as Chambord or Grand Marnier to boost the infusion of this delicious dish.

• Asian Infusion – Use soy sauce instead of cranberry juice and add 1 teaspoon (5ml) of fresh ground ginger to the honey.

Honey Cranberry Turkey Breast

PREPARATION• Rinse and dry turkey breast• Open can of cranberry jelly and place in small microwave safe mixing bowl, heat in microwave for 1 minute to soften • Roll and cut sage leaves into thin ribbons

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. In the small bowl combine honey, salt, pepper and cranberry jelly, mix together with a whip or spoon.3. Using a pastry brush, coat the entire turkey breast with honey mixture, sprinkle with sage.4. Place turkey breast inside the FlavorStone InfusionGrill™, cover with steam canopy and cook for 5-7 minutes until golden brown and grill marks appear.5. Re-coat turkey breast with honey mixture, add in remaining cranberry juice, replace steam canopy and cook an additional 10-12 minutes or until minimum temperature is reached.6. Using a meat thermometer, inserted into the center of the turkey breast, check the internal temperature and remove when it reaches 165°F (74°C).

INGREDIENTS• 1 (3-4 lbs) (1.5-2 kg) turkey breast

• ½ cup (120ml) cranberry juice

• 2 tablespoons (30ml) cranberry jelly

• ½ teaspoon (2.5 ml) salt

• ½ teaspoon (2.5ml) ground black pepper

• ½ cup (120ml) honey

• 3 fresh sage leaves



FLAVOR INFUSION OPTIONS• Savor the flavor of sherry infusion – Add 3 tablespoons (45ml) of sherry to this dish when adding the marinade into your FlavorStone InfusionGrill™.

• Cherry juice will act as a sweet layer of flavor to these kabobs – Add in 2 tablespoons (30ml) of maraschino cherry juice to the marinade.

• Heat up these kabobs by adding 1 teaspoon (5ml) of sriracha sauce.

Asian Beef Kabobs

PREPARATION• Cut flank steak across grain ¼ (6mm) inch thick strips 8 inches (200mm) long. Place in quart size plastic zipper bag.• In a small bowl, mix together hoisin sauce, soy sauce, garlic, honey and ginger to form marinade.• Pour marinade mixture into meat and seal bag, place in refrigerator 2 hours, or overnight. • Wash and chop green onions into thin slices

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Before cooking, thread steak on skewers, reserve marinade. Place skewers in the hot FlavorStone InfusionGrill™, cook for 3-4 minutes, then flip and add in ¼ cup (60ml) of the marinade, cover with steam canopy and cook an additional 3-4 additional minutes.3. Remove and garnish with extra chopped green onions.

INGREDIENTS• 1 1/2 pounds (675g) flank steak

• 3 tablespoons (45ml) hoisin sauce

• 1/4 cup (60ml) soy sauce

• 1 teaspoon (5ml) grated ginger

• 2 tablespoons (30ml) chopped green onions


• 2 tablespoons (30ml) honey

• 8 -6” inch (152mm) long bamboo skewers



FLAVOR INFUSION OPTIONS• Compliment this dish by adding 2 tablespoons (30ml) of maraschino cherry liquid and 4-6 maraschino cherries sliced in half. It adds color and flavor.

• Cook like professional chef – Add in 2 tablespoons (30ml) of your favorite vodka to kick up the flavor.

• Fresh apples make a decadent addition to this dish – Substitute apple juice instead of pineapple and dice up 1-2 fresh apples (cored and peeled).Tip: toss in a pinch of cinnamon as well to bring out the apple flavor.

Clover Ham Steak with Spiced Pineapple & Peach

PREPARATION• Prepare glaze in a small bowl by mixing all ingredients (except pineapple juice) together with a hand whip • Open pineapple and drain• Open peaches and drain

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Using a pastry brush coat your ham steaks with the glaze on both sides.3. Place ham steaks into your FlavorStone InfusionGrill™ and cook 2-3 minutes, flip and continue cooking on second side or an additional 2-3 minutes. Repeat for all 4 steaks, then pour in ¼ cup (60ml) of the pineapple juice and place steam canopy on the FlavorStone InfusionGrill™ cook for 2 minutes infusing the flavor.4. Remove ham steaks and place on serving platter, place pineapple wedges and peaches into the FlavorStone InfusionGrill™, pour remaining glaze into the FlavorStone InfusionGrill™ cook for 1-2 minutes, flip using silicone coated tongs, cover with steam canopy and cook another 2 minutes. 5. Place ham steaks on plate, top with spiced pineapple and one peach half. 6. Use a spoon to drizzle extra sauce on top it desired.

INGREDIENTS• 4-6oz. (170 g) ham steaks

• ¼ cup (60 ml) pineapple juice

• 1 cup (240ml) brown sugar

• 1 cup (240ml )maple syrup

• 1 cup (240ml) clover honey

• 1 teaspoon (5ml) allspice

• 1 teaspoon (5ml) ground nutmeg

• 1 teaspoon (5ml) ground cloves

• 1 teaspoon (5ml) ground mustard

• 1-8oz. (225g) canned pineapple rings

• 1-8oz. (225g) canned peach halves



FLAVOR INFUSION OPTIONS• Want to make this alcohol-free? Simply substitute red wine with beef broth.

• Make it Italian style by adding in ½ cup (120ml) tomato puree with the wine.

• Veal and lamb roast also work great with this recipe, try exchanging the red wine for a white wine like riesling or pinot grigio, for a crisp infused flavor.

Pot Roast with Red Wine and Carrot Juice

PREPARATION• Wash and peel carrots, slice into ½ inch (12mm) rounds• Remove skin and cut onion into quarters• Wash and chop parsley • Combine flour, garlic salt, and pepper together in a bowl

COOKING INSTRUCTIONS1. Pre-heat the FlavorStone InfusionGrill™ on medium heat.2. Sprinkle the roast evenly with the flour mixture, and set aside. 3. Pour olive oil into the FlavorStone InfusionGrill™ and heat for 1 minute.4. Then gently place the roast into the hot oil and brown the roast on all sides, about 8 minutes total. 5. Pour in the wine and carrot juice. Sprinkle with marjoram and thyme. Arrange the onion slices on the roast.6. Place extension ring onto the FlavorStone InfusionGrill™. 7. Add the potatoes and carrots. Pour in additional wine if the roast or pan looks dry. Continue cooking with steam canopy on for an additional 20-25 minutes. Or until your roast reaches a minimum of 135°F (57°C) for medium-rare.

INGREDIENTS• 5 pounds (2 kg) boneless beef chuck roast

• 2 tablespoons (30ml) all-purpose flour


• 1/4 cup (60ml) carrot juice

• 1/4 cup (60ml) red wine

• 1/4 teaspoon (1.25ml) dried marjoram

• 1/2 teaspoon (2.5ml) dried thyme

• 1 teaspoon (5 ml) garlic salt

• 1/4 teaspoon (1.25ml) ground black pepper

• 1 small onion, (100g) sliced into wedges

• 3 red potatoes, washed and halved

• ½ cup (120ml) sliced carrots

• 1 teaspoon (5ml) fresh chopped parsley

Prep time: 8 minutes Cook time: 30 minutes Servings: 4-6 people



How do you like it?

Remove from heat at

FinalTemperature

Rare 120°F (49°C) 125°F (52°C)

Medium-Rare

130°F (55°C) 135°F (57°C)

Medium 135°F (57°C) 140°F (60°C)

Medium-Well

145°F (63°C) 150°F (65°C)

Well Done 155°F (68°C) 160°F (71°C)

© 2015 Thane IP Limited.MADE IN CHINA

“Thane”, “FlavorStone InfusionGrill” and related logos and variations are trademarks or registered trademarks, in Canada and/or other countries, of Thane IP Limited.

FLAVORSTONEINFUSIONGRILL CBOOK ENG R1 151211

Thane Canada Inc.

Mississauga ON L4W 5M6,

Canada

www.thane.ca

Thane USA, Inc.

Canton OH 44718, U.S.A.

www.thane.com

Thane Direct UK Ltd.

London EC2A 3LH, UK

www.thane.tv

Danoz Direct Pty Ltd

Alexandria NSW 2015, Australia

www.danozdirect.com.au

Distributed by:

Operadora Ainoa, S.A.P.I. DE C.V.

C.P 02480, México. D.F.

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TVINS

211 18 Malmö, Sweden

www.tvins.com

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