Walk into a crowded room these days and mention the words
”
George Foreman Grill
”
and it seems just about everyone will turn around to tell you
all about what model they have, what meals they like to prepare on
it, and discuss cleaning tips.
Walk into a crowded room these days and mention the words “George Foreman Grill” and it seems just about everyone will turn around to tell you all about what model they have, what meals they like to prepare on it, and discuss cleaning tips.
Though both Bed Bath & Beyond and Linens N Things in Gilroy wouldn’t comment on sales of George Foreman Grills, Armando Ruiz, executive for logistics at the Hollister Target, said sales of the grill remain steady year-round, with people often coming in to ask for the grill by name.
“In the summer time, we sell outdoor grills, but even then people still want the George Foreman,” he said. “We are constantly replenishing our stock, whereas once summer is over, there’s hardly any demand for outdoor grills any more.”
The George Foreman Grill was created by two-time World Heavyweight Boxing Champion George Foreman and hit infomercials in 1995. The formal name for the grill is The George Foreman Lean Mean Fat-Reducing Grilling Machine, and it’s estimated more than 100 million grills have been sold. The grill, which has been featured on “The Simpsons,” “The Office,” “The OC” and “King of the Hill,” is supposed to prepare healthier meals – the tilted angle drains fat from cooking meat – in a shorter time because the food touches two cooking surfaces at one time, according to package claims.
“I definitely think George Foremans help people eat healthier,” said Cathy Huggins, a personal trainer at Rovella’s Gym & Health Club in Hollister. “You can use it for vegetables or meat – the fat just drains right out and things cook fast. A lot of people don’t like to cook because they come home and they’re tired, but I think when you can use something like the George Foreman Grill or one of the other indoor grills that came after it, you’re less likely to be tempted to stop for fast food.”
When the popularity of the George Foreman Grill became evident, several other companies came out with their own versions of indoor grills, such as the Cuisinart Griddler, the DeLonghi Alfredo Healthy Grill and the Krups Universal Grill and Panini Maker. But by the time they came along, the name “George Foreman Grill” was burned into the minds of consumers.
“I think it’s a lot like Kleenex – people use one recognizable name to refer to anything that’s similar,” said Morgan Hill resident Mitch Mariani II, grilling columnist for South Valley Newspapers. “I think people should be careful with that. Don’t just rush out and buy a George Foreman because that’s the name you know. Look at the other indoor grills out there, do your research and you might find something you like better. Plus, people may be telling you they love their George Foreman, but they actually have a different brand and what they’re saying is they just love their indoor grill.”
Mariani said he likes using indoor grills best as panini makers, using them to grill sandwiches and also to prepare vegetables. He also recommends looking for indoor grills that have removable grill plates for easy cleaning.
Chicken Parmesan Panini
(From Mitch Mariani II; makes one sandwich)
1 Italian style soft roll
1 cooked boneless & skinless chicken breast (small to medium), sliced
1/4 to 1/3 cup marinara sauce
2 slices mozzarella cheese
A few shakes of Parmesan cheese
A few fresh basil leaves
Step 1: After slicing the Italian style roll in half; spread equal portions of marinara sauce on each half.
Step 2: Layer the sliced chicken breast on the bottom half of the roll, followed by the mozzarella, Parmesan and basil leaves. Top with the remaining half of roll.
Step 3: Place the sandwich on a preheated indoor grill, close the lid and press it down slightly.
Step 4: Allow the sandwich to grill 3-5 minutes or until the cheese is melted, the bread has become crisp and the sandwich is heated through. Slice the sandwich in half and serve. The contents will be very hot.
Grilled Rosemary Swordfish
(www.recipegoldmine.com)
4 swordfish steaks (4 ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic, minced
Vegetable cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges (optional)
Fresh rosemary sprigs (optional)
Step 1: Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind and garlic; press evenly onto one side of each steak. Cover and refrigerate for 1 hour.
Step 2: Coat grill with cooking spray; place steaks on grill when medium-hot. Combine lemon juice and pepper, and brush over steaks. Steaks should be done after about 5 minutes, basting frequently with lemon juice mixture. When fish flakes easily it is done.
Polynesian Steak
(www.recipegoldmine.com)
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon honey
2 (6-ounce) steaks
Step 1: Combine first three ingredients. Marinate the steak in the mixture for approximately 1 hour in refrigerator.
Step 2: Heat the grill for 3 to 5 minutes. Place the marinated steak onto the preheated grill. Grill for 3 minutes, open grill, add the rest of the marinade sauce to the top of the steaks. Grill for 1 more minute.
Butter Pecan Pound Cake
(busycooks.about.com)
10 ounces frozen loaf pound cake, thawed
1/2 cup butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
1 cup chopped pecans
1/2 cup caramel ice cream topping
Step 1: Cut pound cake into eight slices. In a small bowl, combine butter, brown sugar and cinnamon; mix to combine. Spread on one side of pound cake and cover the butter mixture with chopped pecans. Grill cake slices on grill for 2 to 3 minutes until cake is heated and pecans are browned and fragrant. Drizzle with caramel topping and serve.
Angel S’Mores
(busycooks.about.com)
9×5″ angel food cake loaf
1/2 cup miniature marshmallows
3 tablespoons milk chocolate chips
Step 1: Cut angel food cake loaf into eight slices crosswise. Cut a slit in each slice to form a pocket. Gently place four or five marshmallows and five or six chocolate chips in each pocket. Press gently to close.
Step 2: Grill on for 2 to 3 minutes until cake is golden and marshmallows and chocolate chips are melted.
Beef and Vegetable Kabobs
(From www.cdkitchen.com)
1 pound beef top sirloin, cut into 1-inch cubes
1 green pepper cut into 1-inch squares
1 medium onion cut into 1-inch pieces
1 can pineapple chunks
1/2 cup vegetable oil
1/3 cup sherry
1/3 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 teaspoon minced ginger
Step 1: Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix well. Place in a baking dish and add sirloin. Coat well.
Step 2: Let sit for 1 hour. Grease and preheat grill. Thread sirloin strips, peppers, and pineapple onto skewers. Grill until the meat is done, about 6 to 8 minutes.
Chicken Reuben
(From www.cdkitchen.com; makes one sandwich)
1/2 boneless, skinless chicken breast
2 slices rye bread
2 teaspoons soft butter
3 tablespoons sauerkraut, rinsed and drained
1 tablespoon Thousand Island dressing
1 thin slice Swiss cheese
Step 1: Preheat the grill to medium. Grill the chicken breasts about 7 or 8 minutes, depending on how thick they are. The meat should be cooked white all the way through. Set the chicken aside and wipe any stuck spots off the grill with a paper towel.
Step 2: Assemble sandwich by lightly buttering one side of each bread slice. Lay the chicken on the unbuttered side. Top it with sauerkraut, dressing and cheese and cover with the remaining bread slice, buttered side out. Place the sandwich on the grill and close the lid firmly. Grill about 6 minutes or until the sauerkraut is hot and the cheese has melted. You may need to raise the heat to brown the bread.
