I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
18
I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
17
INTERNATIONAL
RECIPE
GUIDE
Chef Connie Willis
Marinated & Cooked in
30 Minutes
or Less
GENERAL NOTE
Add any store bought marinades/homemade marinades,
barbeque sauces, rubs, seasonings, salad dressings, etc and
place inside the 9 Minute Marinator with meats, fish, poultry,
pork, etc to instantly infuse with flavors.
When marinating fish or delicate foods always remove
tenderizing plate first.
Serving size for all recipes 4-6 people.
Marinated Feta Cheese
(Greek)
16oz. Greek feta cheese, cut into 1 inch cubes
1 cup olive oil
2 teaspoons fresh ground black pepper
1
/
2
teaspoon dried Greek oregano leaves
1 Bay leaf
2 Cloves garlic, minced
2 tablespoons fresh parsley, chopped
8 oz. pitted Greek kalamata olives crusty bread or pita bread
chips, to serve
Remove tenderizer plate from inside food canister.
Place all ingredients except bread in food canister. Push “ON”.
Serve immediately or store in refrigerator covered with vacuum seal lid
until ready to serve. Serve with crusty rustic bread or pita bread chips.
Provencal Salmon
(Europe)
6 (6 ounces) pieces of Salmon fillet
1 cup olive oil
1
/
2
lemon, zested or grated
1 tbsp. minced fresh chives
1 tbsp. minced tarragon salt, pepper and cayenne pepper to taste
Remove tenderizer plate from inside food canister. Place all ingredients
in food canister. Push “ON”.
Push “OFF” remove salmon after five minutes. Place marinated salmon
over hot coals or on a well-oiled grill. Cook 3-5 minutes per side or until
done to your taste.
