PowerXL Contact Grill Plus
11
Recipes
Serves 4
4 4-oz pork medallions
Marinade
juice of 2 limes
4 cloves garlic, minced
½ tsp. smoked paprika
1 tbsp. chili powder
1 tbsp. honey
¼ cup olive oil
1 tsp. salt
Serves 2
4 slices brioche bread
6 slices Swiss cheese
8 thin slices ham
2 large eggs
¼ cup half and half
powdered sugar, for serving
raspberry jam, for serving
Serves 4
4 5-oz salmon fillets
Marinade
1 shallot, minced
¼ bunch dill, chopped
1 tbsp. soy sauce
juice of 1 lemon
2 tbsp. white wine
½ tsp. ground black pepper
Chili Lime Grilled Pork Medallions
Monte Cristo
Grilled Dill- & Lemon-Marinated Salmon
1. In a shallow pan, combine the Marinade ingredients and mix
together. Marinate the pork in the marinade for at least 4 hours
(preferably overnight) in the refrigerator.
2. When the pork is done marinading: Plug in the grill and let
preheat for 5 minutes.
3. When the grill has preheated: Place the pork on the grill and
close the lid. Cook until an instant-read thermometer inserted
into the pork reads 150° F/66° C.
4. Let the pork rest for 10 minutes before serving.
1. Assemble the sandwiches: Top 1 bread slice with 2 Swiss
cheese slices, 4 ham slices (folded to fit on the bread), 1 Swiss
cheese slice, and 1 bread slice.
2. Plug in the grill and let preheat for 5 minutes.
3. When the grill has preheated: In a shallow bowl, combine the
eggs and half and half and mix together. Dip each sandwich in
the egg batter, place the sandwiches on the grill, and close the
lid. Cook for 5–6 minutes.
4. When the bread is golden, cut and serve with the raspberry
jam and powdered sugar.
1. In a shallow pan, combine the Marinade ingredients and mix
together. Marinate the salmon in the marinade for 2 hours in
the refrigerator.
2. When the salmon is done marinading: Plug in the grill and let
preheat for 5 minutes.
3. When the grill has preheated: Place the salmon on the grill
and close the lid. Cook until done (6–8 minutes).
4. Serving recommendation: Serve over rice or with salad.
