Cookbook

INDOOR
GRILLING
RECIPES
Eric Theiss
Table of Contents
About the Author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Cooking Temperature Charts. . . . . . . . . . . . . . . . . . . . 14
Questions & Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Eric’s Favorite Rubs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Why PowerXL Smokeless Grill?. . . . . . . . . . . . . . . . . . 10 Quick Start Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Equivalency Charts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Appetizers Salads
Grilled Stuffed Portobello Mushrooms. . . . . . . . . . 22 Grilled Chicken & Pineapple Salad. . . . . . . . . . . . . . 40
Cheese-Stuffed Dates . . . . . . . . . . . . . . . . . . . . . . . . . 23 Grilled Chipotle Chicken Salad. . . . . . . . . . . . . . . . . 41
Korean Beef Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Grilled Shrimp Caesar Salad. . . . . . . . . . . . . . . . . . . . 42
Chicken Satay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Warm Tomato Caprese. . . . . . . . . . . . . . . . . . . . . . . . 45
Mozzarella Crostini & Grilled Tomatoes . . . . . . . . . 28 Grilled Scallops with Green
Grilled Peach & Pineapple Salsa. . . . . . . . . . . . . . . . 31 Goddess Dressing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Mushroom Bruschetta. . . . . . . . . . . . . . . . . . . . . . . . . 32 Grilled Watermelon Salad. . . . . . . . . . . . . . . . . . . . . . 49
Cheese-Stuffed Sweet Mini Peppers. . . . . . . . . . . . 33 Grilled Corn Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Maryland Crab Cakes. . . . . . . . . . . . . . . . . . . . . . . . . . 34 Arugula Salad with Grilled Tomato Vinaigrette. . . 52
Eggs in a Basket. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Grilled Bread Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Chive, Avocado & Goat Cheese Omelet . . . . . . . . 37

Sandwiches Pizza
Shrimp Po’Boy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Wild Mushroom Asiago Pizza. . . . . . . . . . . . . . . . . . 92
Cheddar Jalapeño Stuffed Burger. . . . . . . . . . . . . . 58 BBQ Chicken Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Buffalo Chicken Burger. . . . . . . . . . . . . . . . . . . . . . . . 59 Pesto White Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Skirt Steak & Tomato Tapenade Sandwich. . . . . . . 61 Chicken Ranch Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Lamb & Goat Cheese Burger. . . . . . . . . . . . . . . . . . . 62 Mexican Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Kimchi Korean Burger . . . . . . . . . . . . . . . . . . . . . . . . . 65 Caramelized Onion, Pear & Bleu Cheese Pizza. . 101
Mac & Cheese Panini . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Spinach, Feta & Red Onion Pizza . . . . . . . . . . . . . . 102
Caramelized Mushroom Panini. . . . . . . . . . . . . . . . . 69 BLT Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Mozzarella & Pepperoni Stuffed Burger. . . . . . . . . 70 Margherita Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Italian Panini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Fig & Arugula Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Philly Cheesesteak. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Patty Melt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Chicken Broccoli Rabe Panini. . . . . . . . . . . . . . . . . . . 77
Chicken
Sticky Sesame Ginger Chicken Wings. . . . . . . . . . 112
Quesadillas
Chili Lime Spatchcock Chicken. . . . . . . . . . . . . . . . 115
Tomato & Pesto Stuffed Chicken Breast. . . . . . . . 116
Tomato & Olive Grilled Thighs. . . . . . . . . . . . . . . . . 118
Teriyaki Chicken Quesadilla. . . . . . . . . . . . . . . . . . . . 80 Spicy BBQ Brick Chicken. . . . . . . . . . . . . . . . . . . . . . 119
Mac & Cheese Quesadilla. . . . . . . . . . . . . . . . . . . . . . 81 Tandoori Chicken Skewers. . . . . . . . . . . . . . . . . . . . 121
Turkey & Cranberry Quesadilla. . . . . . . . . . . . . . . . . 82 Sweet & Spicy Smoked Chicken Thighs. . . . . . . . 122
Greek Quesadilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Pesto Chicken Paillard . . . . . . . . . . . . . . . . . . . . . . . . 125
Cheeseburger Quesadilla. . . . . . . . . . . . . . . . . . . . . . 86 Italian Chicken & Panzanella. . . . . . . . . . . . . . . . . . . 126
Vegetable Quesadilla. . . . . . . . . . . . . . . . . . . . . . . . . . 89 Blackened Chicken Breast with Mango Salsa. . . 127

Fish & Seafood Meats
Grilled Salmon with Cider & Shallots. . . . . . . . . . . 130 24-Hour Marinated Flat Iron Steaks. . . . . . . . . . . . 150
Shrimp Tacos & Cilantro Aioli. . . . . . . . . . . . . . . . . . 131 Herb-Grilled London Broil. . . . . . . . . . . . . . . . . . . . . 151
Grilled Salmon & Chorizo Vinaigrette. . . . . . . . . . 132 Pork Chops with Dried Plums & Shallots. . . . . . . . 153
Shrimp & Sausage Skewers. . . . . . . . . . . . . . . . . . . 134 Grilled Cowboy Steak with Eric’s
Sweet & Spicy Bacon-Wrapped Catfish. . . . . . . . 135 Herb Salt Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Mustard-Marinated Swordfish with Spinach. . . . 137 Cherry Tomato Pork Tenderloin . . . . . . . . . . . . . . . 157
Tilapia with Corn Salsa. . . . . . . . . . . . . . . . . . . . . . . . 138 Chimichurri Sirloin Steak. . . . . . . . . . . . . . . . . . . . . . 158
Grilled Tuna & Lime Cilantro Butter Sauce. . . . . . 139 Mediterranean Pork Chops. . . . . . . . . . . . . . . . . . . . 159
Curry Coconut Scallops. . . . . . . . . . . . . . . . . . . . . . . 141 Lamb Loin Chops with Eric’s

Red Meat Rub. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Grilled Mahi Mahi with Eric’s Fish Rub. . . . . . . . . . 142
Eric’s Surf & Turf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Sweet Sriracha Shrimp Tacos. . . . . . . . . . . . . . . . . . 144
Grilled Skirt Steak with Salsa Verde . . . . . . . . . . . . 164
Garlic Lime Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Hanger Steak & Green Peppercorn Butter. . . . . . 165
Salmon with Mustard-Dill Compound Butter. . . 147
Flank Steak with Balsamic Onion Dressing. . . . . . 167
Grilled Filet with Porcini Compound Butter. . . . . 168
Filet with Mushrooms & Shallots. . . . . . . . . . . . . . . 171

Veggies Desserts
Shishito Peppers with Feta & Herbs. . . . . . . . . . . . 174 Banana Split Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
Lemony Asparagus with Basil & Oregano. . . . . . 175 Grilled Cinnamon S’mores Toast. . . . . . . . . . . . . . . 189
Grilled Corn with Cilantro Aioli. . . . . . . . . . . . . . . . 176 Salted Caramel Peanut Butter Sundae . . . . . . . . . 190
Grilled Eggplant Parm. . . . . . . . . . . . . . . . . . . . . . . . 179 Grilled Doughnut Triple Decker
Grilled Veggie Kabobs. . . . . . . . . . . . . . . . . . . . . . . . 180 Ice Cream Sandwich. . . . . . . . . . . . . . . . . . . . . . . . . . 193
Chipotle-Grilled Cauliflower Steaks. . . . . . . . . . . . 183 Grilled Banana Split Sundae. . . . . . . . . . . . . . . . . . . 194
Grilled Asparagus & Feta . . . . . . . . . . . . . . . . . . . . . 184 Grilled Peaches & Berries

Over Vanilla Ice Cream. . . . . . . . . . . . . . . . . . . . . . . . 197
Zucchini Fritters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
Apple Pie Panini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198
Grilled Pound Cake & Fruit. . . . . . . . . . . . . . . . . . . . 201
Grilled Fruit Skewers. . . . . . . . . . . . . . . . . . . . . . . . . . 202
Grilled Strawberry Shortcake. . . . . . . . . . . . . . . . . . 205
Grilled Pineapple Sundae. . . . . . . . . . . . . . . . . . . . . 206
Brioche French Toast . . . . . . . . . . . . . . . . . . . . . . . . . 207
Grilled Apple Bowls & Vanilla Ice Cream . . . . . . . 209
Sweet Potato Pancakes . . . . . . . . . . . . . . . . . . . . . . . 210
French Toast Sundae . . . . . . . . . . . . . . . . . . . . . . . . . 212
INDEX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214
About
the Author
Eric Theiss’s culinary savoir-faire started in northern (Paula Deen, Emeril, Rocco, Rachel Ray) as well as his own
New Jersey as a child when his Italian mother, on a hunch, personal line of cool kitchen tools and cookware, Walah!.
borrowed his first cookbook from the public library at age Eric has been a popular regular TV Chef presenter for over
6. His mother was right, and Eric began a life of culinary 15 years on QVC’s live shows for his own brands as well as
work. As a young adult, he continued to fuel his passion for a variety of well-known national kitchen brands. Beyond
food and fine dining. During his early twenties, his love of that, Eric owns and operates a company that brokers many
food and wine manifested itself in working long nights new and innovative products into QVC. His most recent
in NJ restaurants, including his favorite kitchen business venture, a successful publishing company (also
of all, Culinary Renaissance, where acclaimed chef Frank named Walah!), publishes and distributes cookbooks and
Falcinelli (owner of NY coffee shop Cafe Pedlar and pamphlets nationwide.
restaurants Frankies 457 Spuntino, Frankies 570 Spuntino, Paramount to his career thus far, Eric currently hosts
and Prime Meats) exposed Eric to a level of culinary several incredibly successful, award-winning infomercials
passion that inspired him to strive. In 1997, he took a leap featuring the Power Pressure Cooker XL, the Power
of faith and opened his own fine dining restaurant and Air Fryer Oven and the Copper Chef, each of which
bar, Meritage, in West Chester, PA--which enjoyed rave has sold millions of units and achieved award-winning
reviews from some prominent Philadelphia food critics. accolades and top of the charts. Eric wrote this cookbook
There, his dream of owning and operating a fine dining to complement his newest infomercial, the PowerXL
establishment was fully realized. Smokeless Grill, which gives people the opportunity to
A few years later, utilizing his inventive and creative grill/griddle indoors, virtually smoke free!
flair, Eric moved on to the culinary broadcast world, Eric currently resides near the live studios of QVC
working not only in product development for QVC’s in PA along with his wife, Jessica and his two sons,
proprietary kitchenware lines, but also for celebrity lines Cameron and Maxwell.
6
Questions
& Answers
1. Where can I use the PowerXL Smokeless Grill? 6. How does the PowerXL Smokeless Grill
The PowerXL Smokeless Grill is designed to cook transform into an electric skillet?
authentic, char-grilled BBQ meals indoors all year You can turn the PowerXL Smokeless Grill into
round. On any day in any weather! an electric skillet in seconds by replacing the Grill
Plate with the Griddle Plate.
2. How does the PowerXL Smokeless Grill help
keep my kitchen clean? 7. How does the PowerXL Smokeless Grill help me
The PowerXL Smokeless Grill includes a stainless, cook healthier?
tempered glass lid to help keep your countertop clean When cooking on the PowerXL Smokeless Grill, fat
while Turbo-Speed Smoke Extractor Technology and oil drain away into the removable Drip Tray. Plus,
helps keep your kitchen virtually smoke-less. Advanced Nonstick Coating means no added butter
or oil is required.
3. Are the parts included easy to clean?
Yes! The Grill and Griddle Plates are designed 8. How do I control the cooking temperature
with Advanced Nonstick Coating, so nothing sticks on the PowerXL Smokeless Grill?
to the surface. There’s no soaking or scrubbing The PowerXL Smokeless Grill’s LED Smart Temperature
required afterwards. Both the Grill & Griddle Plates Control lets you adjust the temperature from 220°
are dishwasher safe or you may wash by hand. F to 450° F with just the push of a button. Heat is
distributed evenly for perfect grilling without hot spots.
4. How much can I cook on the PowerXL Smokeless
Grill? 9. How does the PowerXL Smokeless Grill reduce
The PowerXL Smokeless Grill has an extra large 13.75” virtually all the smoke from grilling?
x 8” grilling surface. You can grill six burgers or four The PowerXL Smokeless Grill’s Turbo-Speed Smoke
steaks at one time. Extractor Technology sucks up smoke and odor
utilizing a smoke recycling system. The smoke
is captured and extracted through an advanced fan
5. What are the dimensions of the PowerXL
Smokeless Grill? system, greatly reducing the amount of smoke that
is let out.
The PowerXL Smokeless Grill measures 19.7” L x 11.4”
W x. 7.5” H with lid and 19.7” L X 11.4” W X 5.1” H
without lid. 10. What type of utensils should I use?
In order to preserve the nonstick surface,
we recommend you use only nonmetallic utensils
made of wood, plastic, silicone, or bamboo.
9
Why
We all love the idea of grilling our food for that juicy,
char-grilled flavor and texture, but not all of us love the idea
of having to go outside to do it. Often the weather doesn’t
cooperate, plus there is all of that unpleasant smoke
PowerXL
and odor as well as nasty flare-ups! Now we offer you an
amazing option for grilling…INDOORS! The PowerXL
Smokeless Grill solves all of the problems associated with
outdoor grilling and allows you to grill right in the comfort
Smokeless
of your home, apartment, patio, boat or RV!
The PowerXL Smokeless Grill contains new
technology that extracts virtually all of the smoke from
its source and sucks it away so that neither you nor
Grill?
your smoke detector will detect smoke! It’s so convenient
to grill and get delicious real grill marks and char-grilled
flavor indoors on our amazing heavy duty cast aluminum
plate with the heat source built into it. It’s encased in high-
end ceramic nonstick, which makes clean up a joke,
and all parts except for the electrical base unit are
dishwasher safe! This means that the drippings and grease
can slip right down underneath into a collection tray, unlike
on your grill where grease falls right into
the heat source and causes flare-ups that ruin your
expensive meat and seafood!
Not only can you grill indoors, but our temperature
dial allows you to cook in many other ways, too. You can
slow-grill foods like wings and pizzas at 350º F, or melt
paninis and other cheesy delights at 300º F, or even
steam seafood and veggies in the Griddle Plate using
the included lid. Plus, the Griddle Plate gives you the
versatility to use it everyday for everything you cook from
eggs to pancakes to stir fry and cheesesteaks. It’s small
enough to take up little room in your kitchen, but large
enough to feed a hungry family!
10
Equivalency
Charts
Dry (Weight) Measurements
Misc.* Teaspoons Tablespoons Ounces Cups Grams Pounds
1 dash 1
/16 tsp. - - - - -
1 pinch/6 drops 1
/8 tsp. - - - - -
15 drops 1/4 tsp. - - - - -
1 splash 1/2 tsp. - - - - -
- 1 tsp. 1
/3 tbsp. 1
/6 oz - - -
- 3 tsp. 1 tbsp. 1/2 oz - 14.3 g -
- - 2 tbsp. 1 oz 1
/8 cup 28.3 g -
- - 4 tbsp. 2 oz 1/4 cup 56.7 g -
- - 5 1/3 tbsp. 2.6 oz 1

/3 cup 75.6 g -
- - 8 tbsp. 4 oz 1/2 cup 113.4 g -
- - 12 tbsp. 6 oz 3/4 cup 170.1 g -
- - 16 tbsp. 8 oz 1 cup 226.8 g 1/2 lb
- - 32 tbsp. 16 oz 2 cups 453.6 g 1 lb
- - 64 tbsp. 32 oz 4 cups/1 qt. 907.2 g 2 lb
* Dash, pinch, drop, and splash are subjective measurements that have no formally agreed-upon definition.
12
Abbreviations
Term Dry & Liquid Abbreviation
cup usually liquid -
fluid ounce only liquid fl oz.
gallon dry or liquid -
inch - in.
ounce dry oz.
pint dry or liquid -
pound dry lb
quart dry or liquid qt./qts.
teaspoon dry or liquid tsp.
tablespoon dry or liquid tbsp.
Liquid (Volume) Measurements
Fluid Milliliter/
Tablespoons Cups Pints Quarts Gallons
Ounces Liters
1 fl oz 2 tbsp. /8 cup
1
30 ml - - -
2 fl oz 4 tbsp. 1/4 cup 60 ml - - -
4 fl oz 8 tbsp. 1/2 cup 125 ml - -
8 fl oz 16 tbsp. 1 cup 250 ml - - -
12 fl oz - 1 1/2 cups 375 ml - - -
16 fl oz - 2 cups 500 ml 1 pint - -
32 fl oz - 4 cups 1L 2 pints 1 qt. -
128 fl oz - 16 cups 4L 8 pints 4 qts. 1 gallon
13
Cooking
Temperature Charts
Safe steps in food handling, cooking, and storage are
In every step of food preparation, follow the four
essential for preventing foodborne illness. You can’ t see,
guidelines to help keep food safe:
smell, or taste harmful bacteria that may cause illness.
Clean—Wash hands and surfaces often.
Cook all food to these minimum internal temperatures Separate—Separate raw meat from other foods.
as measured with a food thermometer before removing Cook—Cook to the right temperature.
food from the heat source. Let rest for a minimum of
Chill—Refrigerate food promptly.
10 mins. before serving unless indicated otherwise.
Doneness Serving Temperature Serving Temperature
Eric’s Recommendation USDA’s Recommendation
Beef, Lamb, Pork, Veal Steaks, Chops & Roasts
Rare 125° F (52° C) *
Medium Rare 130° F (54° C) *
Medium 135° F (57° C)

Minimum Internal Temperature & Rest Time:
Medium Well 150° F (65° C) 145° F (63° C) and allow to rest for at least
3 mins.*
Well Done Over 150° F (over 65° C)
14
Doneness Serving Temperature Serving Temperature
Eric’s Recommendation USDA’s Recommendation
Ground Meats, Burgers, Meatloaf & Sausages Except Poultry
Recommended 160° F (71° C) Minimum Internal Temperature: 160° F (71° C)*
Burgers (Beef)
Recommended 140° F (60° C) 160° F (71° C)
Pork Ribs, Pork Shoulders
Tender and Juicy 180-190° F (82–88° C) *
Precooked Ham
Reheat cooked hams packaged in USDA-inspected

Recommended 140° F (60° C)
plants to 140° F (60° C); all others to 165° F (74° C)*
Turkey & Chicken, Whole or Ground
Fish
Rare 125° F (52° C) *
Medium 135° F (57° C) *
Well Done 145° F (63° C) Minimum Internal Temperature: 145° F (63° C)*
Unpasteurized Eggs
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
http://fsis.usda.gov/
15
Eric’s
Favorite Rubs
I like to make these rubs and store them in small air-tight containers.
These recipes yield about a 1/2 cup. Making extra rubs saves time and money,
and you will definitely enjoy having some versatile flavors at the ready in your
cooking arsenal. Use these rubs not just for meat, fish and poultry; you can also
sprinkle the Everyday Rub on a salad for some extra punch. Try the Poultry Rub
on grilled veggies. The Red Meat Rub is great for flavoring your meatloaf mix.
The idea is to play around and see how many different things you can do with them!
Directions: Mix all of the ingredients together until well incorporated.

You can make into a fine powder by placing into a blender or spice grinder.
Poultry Everyday Fish Red Meat

2 tbsp. crushed sea salt 2 tbsp. crushed sea salt 1 tbsp. crushed sea salt 2 tbsp. crushed sea salt
2 tbsp. paprika 2 tbsp. crushed black pepper 1 tbsp. onion powder 2 tbsp. brown sugar
1 tsp. sugar 2 tbsp. granulated garlic 1 tsp. thyme 2 tbsp. ground black coffee
1 tbsp. turmeric 2 tbsp. granulated onion 2 tsp. tarragon 1 tbsp. granulated garlic
2 tsp. garlic powder 1 tbsp. dried basil 1 tbsp. dried parsley 1 tbsp. granulated onion
2 tsp. granulated 1/2 tsp. red pepper flakes 1 tbsp. dried chives 1 tbsp. cumin
dried onion
1 tbsp. coriander 1 tbsp. ground white 1 tbsp. coriander
1 tbsp. ground thyme pepper
1 tsp. dry mustard 1 tbsp. ground black
1 tsp. mustard powder 1 tbsp. dried lemon peel pepper
1 tsp. brown sugar
1/2 tsp. cayenne 1 tsp. celery seed
2 tsp. dried lemon peel
1 tbsp. ground black

pepper
17
Quick Start See owner’s manual for
complete instructions and
important safety information
Guide before using this product.
IMPORTANT: Unpack all parts from the box and remove any clear or blue protective film on the components.
Wash with warm, soapy water before first use (only select accessories are dishwasher safe).
Step 1 Step 2 Step 3
Disassemble the packed Reassemble the parts Ensure that the Water
parts and remove all in the same order they Tray is in place and fill with
packaging materials. were packaged. about 2 cups of water.
Step 4 Step 5
Attach the Power Cord Press the Power Button and

to the Base Unit and then plug then the Fan Button. Set the
the Power Cord into an outlet. temperature to a medium or
high heat setting for 4–6 mins.
to preheat the grill. Then, set the
desired cooking temperature
and add your food!
18
Guide
See owner’s manual for

complete instructions and
important safety information
before using this product.
Assembly
E GLASS LID
NONSTICK GRILL PLATE

D & OPTIONAL GRIDDLE PLATE
C HEATING ELEMENT
(With Detachable Power Cord)
B DRIP TRAY
}
BASE UNIT WITH
A WATER TRAY
ONE
PIECE*
A1
ELECTRIC FAN
(Installed in Base)
FAN COVER
A2
(Installed in Base)
1. Place the Base Unit (A) on a stable, level surface. 5. When cooking with the Glass Lid (E), place the
2. Place the Drip Tray (B) inside the center of the Glass Lid (E) over the Grill Plate or Griddle Plate (D).
Base Unit (A). *NOTE: The removable Electric Fan (A1), Fan
Cover (A2), and Collection Pan/Water Tray are
3. Place the Heating Element (C) on top of the Drip already installed in the Base Unit (A). If you are
Tray (B). Align the arrows on the Drip Tray (B) with
thoroughly cleaning the Base Unit (A) with water
the arrows on the Base Unit (A).
and detergents, remove the Electric Fan (A1) first.
4. Place either the Grill Plate or Griddle Plate (D) on See “Removing the Electric Fan” in the owner’s
top of the Heating Element (C). manual for detailed instructions.
19
Grilled Stuffed
Portobello Mushrooms
Cheese-Stuffed Dates
Korean Beef Skewers
Chicken Satay
Mozzarella Crostini
& Grilled Tomatoes
Grilled Peach & Pineapple Salsa
Mushroom Bruschetta
APPETIZERS
Cheese-Stuffed Sweet
Mini Peppers
Maryland Crab Cakes
Eggs in a Basket
Chive, Avocado
& Goat Cheese Omelet
Grilled Stuffed
Portobello
SERVES 2 Mushrooms
Ingredients Directions
Spinach Stuffing 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
Grill to 350° F/177° C.
2 large portobello mushrooms,
with stems 2. Separate mushroom stems from caps and finely chop the stems.
Reserve caps.
2 tbsp. olive oil
3. Heat olive oil in a sauté pan on the stove top. Add garlic and cook
1 clove garlic, peeled & minced
over medium-high heat for 3 mins. Add mushroom stems and spinach
3 cups spinach and cook until tender. Remove from the heat and set aside.
4. Place the mushroom caps on the Grill Plate. Fill each cap with spinach
stuffing, top with tomatoes, and cook to desired doneness.
Remove mushrooms.
2 plum tomatoes, chopped
5. Preheat the broiler.
½ cup shredded mozzarella
cheese 6. Sprinkle mozzarella, Parmesan, and breadcrumbs over mushrooms.
2 tbsp. shredded Parmesan 7. Broil mushrooms until breadcrumbs are toasted and cheese is melted.
cheese
8. Top the mushrooms with the bacon.
2 tbsp. panko breadcrumbs
½ cup bacon, cooked crisp

& chopped
Eric’s Tip: I love to turn these into an Eggs Benedict-style dish by topping
with a poached egg.
22
Cheese-Stuffed
SERVES 6 Dates
¼ cup bleu cheese, crumbled 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
the Grill to 350° F/177° C.
¼ cup cream cheese
2. Preheat the oven to 400° F/204° C.
3. In a medium bowl, stir together bleu cheese and cream cheese.
4. Cut a slit (lengthwise) into each date.

20 dates, pitted
10 slices bacon, raw, cut in half 5. Stuff each date with a spoonful of cheese stuffing.
6. Roll a bacon slice half around each date.
7. Place the dates on the Grill Plate and grill 2–3 mins. per side.
8. Transfer to the oven and cook until bacon is crispy (8–10 mins.).
Eric’s Tip: I’ll add a shelled pistachio or walnut into each date
for an extra crunch.
23
23
Korean
SERVES 10 Beef Skewers
Marinade 1. Combine the marinade ingredients in a large bowl.
½ cup soy sauce 2. Add steak to marinade, cover, and marinate for 2 hrs.
in the refrigerator.
1 tbsp. rice vinegar
3. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
¼ cup brown sugar
2 tbsp. sesame oil
4. Skewer the steak, place on the Grill Plate, and grill each side
2 cloves garlic, peeled & minced to desired doneness.
4 scallions, sliced 5. Sprinkle with sesame seeds and crushed red pepper to serve.
1 lb beef flank steak, cut into

strips
1 tsp. sesame seeds
1 tsp. crushed red pepper
Eric’s Tip: Serve with some jasmine rice and bibb lettuce
for delicious wraps.
24
26
Chicken
SERVES 10 Satay
Peanut Sauce 1. In a large bowl, stir together peanut sauce ingredients.
1 cup peanut butter 2. Marinate the chicken breasts in the peanut sauce for 4 hrs.
in the refrigerator.
2 tbsp. minced shallots
2 tbsp. brown sugar
½ tsp. curry powder
4. Skewer the chicken breasts, place skewers on the Grill Plate,
1 tbsp. soy sauce and cook each side until cooked through (5–7 mins. per side).
1 tbsp. mirin rice wine 5. Top the skewers with the peanuts and scallions.
juice of 1 lime
2 small chicken breasts, thinly

sliced
½ cup chopped peanuts
2 scallions, sliced
Eric’s Tip: I love to substitute the chicken for shrimp

then toss them with chilled sesame noodles.
27
27
Mozzarella
Crostini &
SERVES 6 Grilled Tomatoes
Olive Oil Marinade 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat the Grill
to 350° F/177° C.
½ cup extra virgin olive oil
2. Combine the olive oil marinade ingredients in a bowl.
2 cloves garlic, peeled & minced
3. Brush both sides of each baguette slice with marinade.
1 tsp. dried oregano
4. Place the baguette slices on the Grill Plate, and grill each side until
½ tsp. sea salt
toasted. Remove and set aside.
½ tsp. ground black pepper
5. Toss the tomatoes in the remaining olive oil marinade.
6. Place the tomatoes on the Grill Plate, and grill to desired doneness.
7. Top each baguette slice with 1 slice mozzarella cheese and a spoonful
½ crusty baguette, sliced into of tomatoes.
½-inch rounds
8. Drizzle balsamic glaze and remaining marinade over crostini.
1 cup grape tomatoes
9. Garnish with basil.
12 slices fresh mozzarella cheese
2 tbsp. balsamic glaze
3 basil leaves, chopped, for

garnish
Eric’s Tip: If you can’t find nice ripe tomatoes, grill some zucchini and top
with chopped sun-dried tomato.
28
30
Grilled Peach &
SERVES 4 Pineapple Salsa
2 peaches, halved, pitted 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat the Grill
to 350° F/177° C.
1 cup sliced pineapple
2. Place the peaches, pineapple, red onion, and red pepper on
½ red onion, sliced into rings
the Grill Plate and cook on all sides.
½ red pepper, sliced into strips
3. Remove, cool slightly and dice.
2 tbsp. chopped cilantro
4. In a large bowl, combine diced peaches, pineapple, red onion,
1 tbsp. lime juice and red pepper with the cilantro, lime juice, jalapeño, sugar, and salt.
½ jalapeño, minced 5. Serve salsa with the tortilla chips.
1 tsp. sugar
½ tsp. sea salt
blue corn tortilla chips, for

serving
Eric’s Tip: If there is any left over, I like to add it to my Jasmine

rice for a delicious island-style side dish.
31
31
Mushroom
SERVES 6 Bruschetta
1 baguette, split 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
¼ cup extra virgin olive oil
2. Brush the baguette with the extra virgin olive oil.
2 cloves garlic, peeled
3. Place the baguette on the Grill Plate and cook each side until toasted.
8 slices mozzarella cheese
Remove.
6 portobello mushrooms
4. Rub baguette with garlic and top with the mozzarella cheese. Set aside.
¼ cup olive oil
5. Combine the mushrooms, olive oil, rosemary, and sea salt in a bowl.
2 sprigs rosemary, chopped
6. Place the mushrooms on the Grill Plate and cook until tender.
1 tsp. sea salt Remove and cool slightly.
1 tbsp. balsamic glaze 7. Thinly slice mushrooms and layer over prepared baguette.
1 tbsp. chopped parsley 8. To serve, drizzle balsamic glaze and sprinkle parsley over bruschetta.
Eric’s Tip: Cremini mushrooms are just baby portobellos so you can swap
them out if you wish.
32
Cheese-Stuffed
Sweet Mini
SERVES 4 Peppers
Cream Cheese Filling 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
8 oz cream cheese, softened
2. Preheat the oven to 350° F/177° C.
½ cup chopped pepperoni
3. In a medium bowl, stir together the cream cheese filling ingredients.
/3 cup shredded Asiago cheese
2
4. Stuff each pepper with filling.

/3 cup shredded mozzarella
2
cheese 5. Place the peppers on the Grill Plate, cover with the glass lid,
and cook until tender.
2 tbsp. chopped basil 6. Transfer to the oven to finish at 350° F/177° C until cooked through
and bubbly (5–10 mins.).
12 sweet mini peppers, cut in half
& seeded 7. Sprinkle the scallions over the peppers.
2 scallions, sliced, for garnish
Eric’s Tip: Wrap the peppers in bacon for awesome poppers!
33
33
Maryland
SERVES 4 Crab Cakes
Crab Cake Mixture 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
1 lb lump crab meat
2. In a large bowl, mix together the crab cake mixture ingredients.
1 egg
3. Form the crab cake mixture into 4 3-oz cakes.
/4 cup soda crackers, crushed
3
4. Heat the canola oil on the Griddle Plate. Once the oil is heated,
1 tbsp. Dijon mustard
add the crab cakes and cook both sides until golden and cooked
1 tsp. seafood seasoning through (5–7 mins. per side).
1 shallot, peeled & minced 5. Serve with the tartar sauce and lemon wedges.
¼ cup mayonnaise
1 red pepper, diced small
2 tbsp. canola oil
tartar sauce, for serving
lemon wedges, for serving
Griddle Recipe
34
GREAT FOR
Breakfast
Eggs
SERVES 4 in a Basket
4 slices white bread 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
¼ cup margarine
2. Spread margarine onto one side of each bread slice.
4 eggs
3. Cut a hole into the center of each bread slice.
½ cup shredded cheddar cheese
4. Place the bread slices (margarine side down) on the Griddle Plate.
sea salt & ground black pepper,
to serve Crack an egg into the center of each bread slice and cook for 3 mins.
Flip, add the cheddar, and cook for another 3 minutes.
5. Season with salt and ground black pepper.
Griddle Recipe
36
GREAT FOR
Breakfast
Chive, Avocado
& Goat Cheese
SERVES 1 Omelet
3 egg whites, beaten 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
the Grill to 400° F/204° C for 3–5 mins.
1 tbsp. chopped chives
2. Whisk together the egg whites, chives, salt, and ground black pepper.
¼ tsp. sea salt
3. Heat the grapeseed oil on the Griddle Plate. Once hot, add the egg
¼ tsp. ground black pepper
white mixture. Sprinkle the goat cheese and avocado over the egg
1 tbsp. grapeseed oil whites, and cook to desired doneness.
2 tbsp. crumbled goat cheese 4. Fold the omelet before plating.
½ avocado, sliced
Griddle Recipe
37
37
Grilled Chicken
& Pineapple Salad
Grilled Chipotle Chicken Salad
Grilled Shrimp Caesar Salad
Warm Tomato Caprese
Grilled Scallops with Green

Goddess Dressing
Grilled Watermelon Salad

SALADS
Grilled Corn Salad
Arugula Salad with Grilled

Tomato Vinaigrette
Grilled Bread Salad

Grilled Chicken
SERVES 2 & Pineapple Salad
Marinade 1. Combine the marinade ingredients in a bowl. Add chicken, toss

to coat and marinate for 1 hr. in the refrigerator.
3 tbsp. olive oil
1 tsp. sea salt
3. Place the pineapple on the Grill Plate and cook on each side until
½ tsp. onion powder tender. Remove and reserve.
½ tsp. garlic powder 4. Place the chicken breasts on the Grill and cook for 6–7 mins. per side,
½ tsp. paprika or until cooked through and registering 165° F/74° C. Allow chicken
to rest.
2 tbsp. red wine vinegar
5. Combine the dressing ingredients in a bowl.
6. Toss baby kale and quinoa with the dressing and top with
¼ pineapple, trimmed & cut
into wedges grilled pineapple.
2 small chicken breasts 7. Slice chicken and serve with the salad.
Dressing
juice of ½ lemon
½ tsp. sea salt
1 tsp. honey
3 cups baby kale
1 cup cooked quinoa

Eric’s Tip: I love to add feta cheese then roll it up in a tortilla
for a killer burrito!
40
Grilled Chipotle
SERVES 2 Chicken Salad
Marinade 1. Combine the marinade ingredients in a bowl, add chicken

and toss to coat. Marinate for 1 hr. in the refrigerator.
2 chipotle peppers, minced
1 clove garlic, peeled & minced 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
½ tsp. sea salt
½ tsp. ground coriander 3. Place chicken breasts on the Grill and cook 6–7 mins. per side,
until cooked through and registering 165° F/74° C. Allow chicken to rest.
2 tbsp. olive oil
juice of ½ lime 4. Combine the dressing ingredients.
5. Combine the salad ingredients and toss with the dressing.

2 small chicken breasts 6. Slice chicken and serve with the salad.
Dressing
¼ cup buttermilk
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. sea salt
½ tsp. Dijon mustard
1 tsp. sugar
Salad
4 cups chopped romaine lettuce
½ cup grape tomatoes, halved
½ red onion, peeled & sliced
Eric’s Tip: I love to get pre-made pizza dough, roll it thin,
½ cucumber, sliced then grill it for the best salad pizza.
41
SERVES 2
Ingredients Grilled Shrimp

Caesar Dressing
2 egg yolks
Caesar Salad
6 anchovies
1 clove garlic, peeled

Directions
juice of 1 lemon, divided
½ cup olive oil, divided 1. Combine the egg yolks, anchovies, garlic, and 1 tbsp. lemon juice
in a food processor.
1 tbsp. mustard
2. Drizzle in ¼ cup olive oil very slowly.
½ tsp. Worcestershire sauce
3. Add mustard, Worcestershire sauce, remaining olive oil and lemon
salt, to taste
juice, and season with salt and ground black pepper.
ground black pepper, to taste
Croutons
5. Combine the croutons ingredients in a bowl and toss.
1 cup cubed baguette
6. Place the croutons on the Grill Plate and grill until charred and toasted.
½ tbsp. garlic powder Remove to cool.
½ tsp. sea salt
7. Combine the shrimp marinade ingredients in a bowl and add shrimp
2 tbsp. olive oil to coat.
8. Place shrimp on the Grill Plate and grill 3–5 mins. per side, until cooked
Shrimp Marinade through. Remove and reserve.
2 tbsp. olive oil 9. Combine lettuce, croutons, and ½ cup Caesar dressing and toss gently.
1 tsp. sea salt 10. Divide salad between two plates, top each with 6 shrimp, and sprinkle
with Parmesan.
1 tsp. ground black pepper
1 tbsp. lemon juice
12 16–20 shrimp,
peeled & deveined
1 head romaine lettuce, chopped
¼ cup grated Parmesan cheese
Eric’s Tip: Salmon or tuna fillets work well with this dish too!
42
Warm
SERVES 4 Tomato Caprese
1 eggplant, sliced 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
into ¼ in. thick rounds the Grill to 350° F/177° C.
1 tsp. sea salt 2. Combine the eggplant, salt, ground black pepper, garlic, and 4 tbsp.
extra virgin olive oil in a bowl and toss to coat.
3. Place eggplant on the Grill Plate and grill until tender (3–5 mins. per side).
6 tbsp. extra virgin olive oil, 4. Layer and stack the eggplant, mozzarella and tomato evenly between
divided four plates to make towers.
1 lb mozzarella cheese, sliced 5. Drizzle evenly with balsamic glaze and remaining 2 tbsp. extra virgin
olive oil.
3 beefsteak tomatoes,
sliced ½ in. thick 6. Just before serving, top with pesto and pea tendrils.
1 tbsp. balsamic glaze
1 tbsp. basil pesto
2 tbsp. pea tendrils
Eric’s Tip: Turn this into a party appetizer by shingling

the tomato and grilled eggplant around burrata mozzarella.
45
Grilled Scallops
with Green
SERVES 3 Goddess Dressing
Green Goddess Dressing 1. Combine the green goddess dressing ingredients in a blender
and mix until smooth.
3 anchovies
2. Combine marinade ingredients with the scallops in a bowl and toss
3 tbsp. minced chives
to coat. Refrigerate 3 hrs.
¾ cup parsley
¼ cup tarragon the Grill to 400° F/204° C.
1 clove garlic, peeled & chopped 4. Place the scallops on the Grill Plate and grill 2–4 mins. per side.
1 cup mayonnaise 5. Divide the arugula between three plates and top evenly with scallops
and green goddess dressing.
1 cup sour cream
2 tbsp. lemon juice
1 tsp. sea salt
Scallop Marinade
¼ cup olive oil
½ tsp. sea salt
½ tbsp. ground black pepper
1 lb large scallops
2 cups baby arugula
Eric’s Tip: I like to add the leftovers the next day with some cooked pasta for
a delicious salad.
46
Grilled
SERVES 2 Watermelon Salad
1 2 in.-thick slice 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
watermelon with rind the Grill to 350° F/177° C.
1 cup microgreens 2. Place the watermelon on the Grill Plate and grill for 3–5 mins. per side.
1 tbsp. extra virgin olive oil 3. Combine the microgreens, olive oil, lemon juice, salt, and ground black
pepper in a bowl and toss together.
1 tsp. lemon juice
sea salt and ground 4. Sprinkle feta, red onion, strawberries, and pine nuts over the watermelon.
black pepper, to taste
5. Top with microgreens and dressing.
1 cup feta cheese, crumbled
6. Cut into slices before serving.
1 small red onion, thinly sliced
1 cup sliced strawberries
/3 cup pine nuts, toasted

1
Eric’s Tip: You can very easily turn this salad into an entrée
by adding grilled chicken or shrimp, but my personal favorite
is adding some thinly sliced prosciutto.
49
Grilled
SERVES 4 Corn Salad
6 ears corn 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
½ red onion, diced
2. Place the corn on the Grill Plate and cook until lightly charred
½ cup celery, diced
(3–5 mins. per side).
½ cup bell peppers, diced
3. Using a sharp knife, remove kernels from cobs.
2 tbsp. cilantro
4. Combine corn kernels, red onion, celery, red bell peppers, cilantro,
1 clove fresh garlic, chopped garlic, lime juice, extra virgin olive oil, salt, and ground black pepper
in a bowl, toss, and top with sour cream.
juice of ½ lime
5. Serve with your favorite chicken, meat, and fish.
½ tsp. sea salt
¼ cup sour cream, for garnish
Eric’s Tip: Another variation on this is to whiz it a few times with a hand
blender or food processor, then substitute mayonnaise for the sour cream
to make an interesting aioli. You can use it as a delicious sandwich spread
or as a base for chicken salad.
50
Arugula Salad
with Grilled
SERVES 4 Tomato Vinaigrette
12 slices bacon 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2 pears, halved & cored
2. Place the bacon on the Grill Plate and cook until crispy. Remove.
Tomato Vinaigrette 3. Place the pears cut-side down on the Grill Plate and grill until lightly
charred.
6 plum tomatoes, cut in half
4. Combine tomatoes, extra virgin olive oil, salt, ground black pepper,
½ cup extra virgin olive oil and garlic in a bowl.
1 tsp. sea salt
5. Place tomatoes on Grill and grill until charred, 3–5 mins. Remove, cool,
½ tsp. ground black pepper then chop and add back into vinaigrette.
3 cloves garlic, peeled & sliced 6. Stir red wine vinegar into the vinaigrette to finish.
3 tbsp. red wine vinegar 7. Combine arugula, tomato vinaigrette, bleu cheese and pumpkin seeds.
Toss gently.
8. Divide salad onto four plates and top each with 3 bacon slices
6 cups baby arugula
and 1 pear half.
½ cup crumbled bleu cheese
/3 cup pumpkin seeds, toasted

1
Eric’s Tip: A grilled salmon steak or filet or chicken breast turns this salad
into the main course.
52
Grilled
SERVES 4-6 Bread Salad
Vinaigrette 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat Grill
to 350° F/177° C.
2. Combine the extra virgin olive oil, red wine vinegar, and garlic in a small
¼ cup red wine vinegar
bowl, and season to taste with salt and ground black pepper.
3. Place the baguette slices on the Grill Plate and cook each side
salt & ground black pepper, until toasted. Remove and slice into quarters.
to taste
4. In a large bowl, toss together the cherry tomatoes, cucumbers,
red onion, basil, baguette pieces, and vinaigrette. Serve immediately.
1 French baguette, cut into

1 in.-thick slices
1 lb large cherry tomatoes,

quartered
2 cucumbers, quartered & cut

into 1-in. medallions
1 medium red onion,

halved & sliced
¼ cup chopped fresh basil
Eric’s Tip: Drizzle some romaine hearts with salt, pepper and olive oil. Then
grill for a few minutes to get a nice char and add them to the salad.
53
Shrimp Po’Boy
Cheddar Jalapeño Stuffed

Burger
Buffalo Chicken Burger
Skirt Steak
& Tomato Tapenade Sandwich
Lamb & Goat Cheese Burger
SANDWICHES
Kimchi Korean Burger
Mac & Cheese Panini
Caramelized Mushroom Panini
Mozzarella &
Pepperoni Stuffed Burger
Italian Panini
Philly Cheesesteak
Patty Melt
Chicken Broccoli Rabe Panini

Shrimp
SERVES 4 Po’Boy
Marinade 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
2 tbsp. olive oil
2. Combine the marinade ingredients in a bowl.
juice of 1 lemon
3. Coat the shrimp in the marinade, place the shrimp on the Griddle
Plate, and cook shrimp for 3–5 mins. per side, until done. Remove and
1 tsp. paprika reserve the shrimp.
½ tsp. cumin 4. Stir together the remoulade ingredients.
5. Assemble sandwiches: layer lettuce, tomato, shrimp, and remoulade

sauce between rolls.
1 lb 21/25 shrimp
Remoulade
¼ cup mayonnaise
¼ cup Russian dressing
1 pinch seafood seasoning
1 pinch ground cayenne pepper
2 cups shredded lettuce
Griddle Recipe
2 tomatoes, sliced
4 hoagie rolls, halved
Eric’s Tip: The versatility of the Po’Boy Sandwich is endless.

You can swap out the shrimp for any number of things. Grilled chicken,
burgers, blackened catfish, pulled pork. . . they have it all in New Orleans!
56
Cheddar Jalapeño
SERVES 4 Stuffed Burger
Burger Mixture 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2 lb ground beef
2. Combine the burger mixture ingredients in a bowl and mix together.
1 tsp. sea salt
Form the burger mixture into four balls.
3. Stuff each ball with a chunk of cheddar cheese.
4. Rub burgers with olive oil, place the burgers on the Grill Plate,
½ small onion, peeled & minced and grill each side to desired doneness (about 5 mins. per side).
1 jalapeño, seeded & chopped 5. Top each burger with 1 cheese slice during the last 2 mins. and top
with the Glass Lid. Remove burgers.
6. Spread rolls with margarine, place the rolls (cut side down) on the Grill
4 ½-oz cheddar cheese,
Plate, and grill until golden brown (2–3 mins.).
cut into 4 chunks
2 tbsp. olive oil 7. Assemble: top burgers with jalapeño rings and place between rolls.
4 slices cheddar cheese
4 brioche rolls, cut in half
¼ cup margarine
16 pickled jalapeño rings
Eric’s Tip: If you have fresh sliced jalapeños, heat 1 cup vinegar
and ¼ cup sugar, then pour over the peppers and let sit for 30 minutes
for a quick pickle.
58
Buffalo
SERVES 4 Chicken Burger
2 lb ground chicken
2. Combine the burger mixture ingredients in a bowl and mix together.
2 tsp. kosher salt
Form mixture into four balls.
3. Rub burgers with olive oil, place on the Grill Plate, and grill to desired
1 cup bleu cheese doneness (5–7 mins. per side). Remove.
3 tbsp. ranch dressing 4. Spread margarine on each brioche roll, place the rolls (cut side down)
on the Grill Plate, and grill until golden brown (2–3 mins.).
2 tbsp. melted butter
5. Assemble: place burgers, lettuce, tomato, and red onion between
¼ cup hot pepper sauce
each roll.
1/2 cup panko
1 egg, beaten
2 tbsp. olive oil
¼ cup margarine
4 lettuce leaves
4 slices tomato
4 slices red onion
Eric’s Tip: You can use any kind of ground meat

with amazing results. Just adjust your cooking time accordingly.
59
Skirt Steak &
Tomato Tapenade
SERVES 3 Sandwich
Marinade 1. Combine the marinade ingredients in a bowl.
1 shallot, peeled & minced 2. Marinate the steak in the marinade for 1 hr. in the refrigerator.
3 tbsp. balsamic vinegar 3. Combine the tapenade ingredients in a bowl and reserve.
¼ cup olive oil 4. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
½ tsp. sea salt
½ tsp. coarsely ground 5. Place the steak on the Grill and grill to desired doneness. Let the
black pepper steak rest for 10 mins. before slicing.
6. Place focaccia on the Grill and grill until toasted, 2 mins per side.
1 1-lb skirt steak 7. Assemble the sliced steak and tapenade on focaccia (open face).
Tomato Red Onion Tapenade
¼ cup olive oil
½ tsp. sea salt
3 Roma tomatoes, chopped
¼ red onion, diced
6 basil leaves, chopped
Eric’s Tip: Don’t forget to let your steak rest for 5-10 minutes
before slicing so it stays juicy. It’s also important to slice the meat
3 slices focaccia
against the grain. For an extra special treat, add a little crumbled
Gorgonzola cheese, I promise you won’t be disappointed!
61
Lamb & Goat
SERVES 3 Cheese Burger
1 lb ground lamb
2. Combine the ground lamb, onion, rosemary, and garlic in a bowl.
½ onion, peeled & minced
Form the mixture into three burgers.
3. Spread margarine on rolls, place (cut side down) on the Grill Plate,
1 clove garlic, peeled & minced and grill until golden brown (2–3 mins.).
2 tbsp. olive oil 4. Brush each burger with olive oil and season with sea salt and ground
black pepper.
1 tsp. sea salt
5. Place the burgers on the Grill Plate and grill each side to desired
doneness. Top with goat cheese.
4 oz goat cheese, crumbled
6. Place a burger between each roll and serve with your favorite side dish.
2 tbsp. margarine
3 brioche buns, cut in half
Eric’s Tip: If lamb is not available or just not to your liking, you can substitute
any ground meat for this recipe. I’ve even ground up fresh fish
in my food processor and made salmon sliders!
62
Kimchi
SERVES 5 Korean Burger
2 lb ground beef
2. Combine ground beef with soy sauce, brown sugar, scallions, garlic,
2 tbsp. soy sauce
sesame oil, and sesame seeds. Form into five patties.
2 tbsp. brown sugar
3. Spread margarine onto the rolls, place (cut side down) on the Grill
½ cup chopped scallions Plate, and grill until golden brown (2–3 mins.).
2 cloves garlic, peeled & minced 4. Place the burgers on the Grill Plate and grill to desired doneness.
2 tbsp. sesame oil 5. Assemble each sandwich by placing the burgers and kimchi between
each roll.
2 tbsp. toasted sesame seeds
½ cup margarine
5 hamburger rolls
1 cup diced kimchi
Eric’s Tip: A lot of times you will see an egg garnish in traditional
Korean cuisine. I can’t think of anything better to top this burger than
a nice farm-fresh egg served sunny side up!
65
Mac & Cheese
SERVES 4 Panini
2 cups heavy cream 1. Place a saucepan on the stove top over medium-high heat.
Bring the cream, sea salt, ground black pepper, and butter to a boil.
½ tsp. sea salt
2. Combine the cornstarch and cheddar cheese in a bowl and mix.
3. Add the cheese mixture to the boiling cream and whisk until creamy.
2 tbsp. butter
4. Add the cooked macaroni to the cheese sauce, turn off the heat,
1 tbsp. cornstarch
and stir.
2 cups shredded cheddar cheese
2 cups macaroni elbows, cooked the Grill to 350° F/177° C.
½ cup margarine 6. Spread the margarine over one side of each bread slice.
8 slices white bread 7. Place 4 bread slices (buttered side down) on the Grill Plate
and top each bread slice with 2 American cheese slices, about
16 slices yellow American cheese
¾ cup mac and cheese, 2 more American cheese slices, and 1 bread
slice. Grill sandwiches on both sides until golden brown.
Eric’s Tip: I love to mix in 1 cup of crispy crumbled bacon into

the mac and cheese, then add a few tomato slices to the sandwich.
66
Caramelized
Mushroom Panini
MAKES 4
SANDWICHES
1 lb button mushrooms, sliced 1. In a frying pan on the stove top, sauté the mushrooms in 1 tbsp.
olive oil until slightly tender.
¼ cup extra virgin olive oil,
divided 2. Add the thyme and cook for 1 min. Remove and reserve
the mushrooms in a bowl.
2 tsp. fresh thyme leaves
3. Add the remaining olive oil and the onions to the pan and sauté
3 medium red onions,
peeled & sliced until tender (about 10 mins.)
½ cup red wine 4. Add the red wine and cook until fully absorbed.
¼ cup beef broth 5. Add beef broth and cook until fully absorbed.
salt & ground black pepper, 6. Season with salt and ground black pepper.
to taste
½ cup margarine the Grill to 350° F/177° C.
8 slices sourdough bread 8. Spread margarine on one side of each bread slice.
16 slices Swiss cheese 9. Place 4 bread slices (buttered side down) on the Grill Plate and top
each with 2 Swiss cheese slices, onions, mushrooms, another
2 Swiss cheese slices, and 1 bread slice.
10. Grill on each side until golden brown.
Eric’s Tip: The more variety the better. I love using a mix
of mushrooms like shiitake, cremini and oyster mushrooms.
Each has its own flavor and texture.
69
Mozzarella &
Pepperoni
SERVES 4 Stuffed Burger
2 lb ground beef
2. Combine the burger mixture ingredients in a bowl. Form the burger
½ cup diced pepperoni
mixture into four balls.
1 tsp. sea salt
3. Stuff each ball with a slice of mozzarella.
4. Spread margarine inside each brioche roll, place the rolls (cut side
1 tsp. garlic powder down) on the Grill Plate, and grill until golden brown (2–3 mins.).
1 tsp. onion powder 5. Rub the burgers with olive oil, place the balls on the Grill Plate,
and grill each side to desired doneness.
2 tbsp. BBQ sauce
6. Assemble by placing the burgers between rolls. Serve with
the pepperoncini.
4 slices fresh mozzarella
2 tbsp. olive oil
¼ cup margarine
1 cup pepperoncini, for serving
Eric’s Tip: I love using a meatloaf mix of pork/beef/veal instead

of the straight ground beef. It’s available now at most markets.
70
Italian
SERVES 2 Panini
2 hoagie rolls, halved lengthwise 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
¼ cup margarine
2. Butter the inside of each hoagie roll with the margarine, place
½ cup baby spinach
the rolls (cut side down) on the Grill Plate, and grill until golden
8 thin slices tomato brown. Remove.
¼ lb pepperoni, sliced 3. Top 2 hoagie roll halves with the spinach, tomatoes, pepperoni,
salami, ham, provolone cheese, and cherry peppers.
¼ lb salami, sliced
4. Combine the olive oil dressing ingredients in a shaker bottle
¼ lb ham, sliced and shake.
¼ lb provolone cheese, sliced
5. Pour dressing evenly over the hoagie roll half and top with remaining
¼ cup hot cherry peppers roll halves.
6. Place the sandwiches on the Grill Plate and grill each side
to desired doneness.
Olive Oil Dressing
7. Serve with potato chips.
¼ cup olive oil
½ tsp. sea salt
Eric’s Tip: If you are really in the mood for something extra special,
substitute mortadella for the ham, pepperoni, and salami.
73
Philly
SERVES 2 Cheesesteak
1 large white onion, 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
halved & sliced the Grill to 400° F/204° C.
1 tbsp. canola oil 2. Pour canola oil to the center of the Griddle Plate, add onions
and sauté, tossing often, until onions begin to caramelize.
½ lb ribeye steak,
Push the onions to one side of the Griddle Plate.
sliced very thinly
4 slices American cheese 3. Place the steak on the Griddle Plate, season with salt and ground
black pepper. and cook, tossing often, until cooked through (about
2 hoagie rolls 3 mins.) Push the steak to one side of the Griddle Plate.
kosher salt, to taste 4. Place 2 American cheese slices in the center of the Griddle Plate
and top with half of the onion and half of the steak. Repeat with
the rest of the cheese, onion, and steak.
5. Transfer the steak, onion, and cheese to the hoagie rolls.
Griddle Recipe
74
SERVES 2 Patty Melt
2 6-oz hamburger patties 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
½ tsp. sea salt
2. Rub the burgers with the sea salt and ground black pepper.
3. Place the burgers on the Griddle Plate and grill each side to desired
¼ cup margarine
doneness. Remove.
4 slices rye bread
4. Spread margarine onto one side of each bread slice
8 slices Swiss cheese
5. Assemble the sandwiches: arrange two slices of rye (margarine side
1 onion, sliced and sautéed down) on the Griddle Plate. Top each with two slices cheese, onions,
a burger, two more slices cheese, and a second slice of rye.
6. Cook sandwiches until golden on each side.
7. Cut the sandwiches in half before serving.
Griddle Recipe
76
Chicken Broccoli
SERVES 2 Rabe Panini
2 cloves garlic, thinly sliced 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
3 tbsp. extra virgin olive oil
2. Add broccoli rabe and cook until tender.
½ bunch broccoli rabe
3. Add the salt and red pepper flakes.
½ tsp. sea salt
4. Assemble sandwiches: layer broccoli rabe, mozzarella, and chicken
¼ tsp. red pepper flakes
between each roll. Drizzle the inside of the paninis with the extra
8 slices fresh mozzarella virgin olive oil.
2 chicken breasts, cooked 5. Place paninis on the Griddle Plate and cook on each side until
golden brown.
2 ciabatta rolls, halved
6. Cut paninis in half before serving.
Griddle Recipe
77
Teriyaki Chicken Quesadilla
Mac & Cheese Quesadilla
QUESADILLAS
Turkey & Cranberry Quesadilla
Greek Quesadilla
Cheeseburger Quesadilla
Vegetable Quesadilla
Teriyaki Chicken
SERVES 1 Quesadilla
Marinade 1. Combine the marinade ingredients in a bowl.
2 tbsp. teriyaki sauce 2. Marinate the chicken in the marinade for 1 hr. in the refrigerator.
1 tbsp. orange juice concentrate 3. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
2 scallions, chopped
4. Place the chicken on the Griddle Plate and grill until cooked through
1 clove garlic, minced
and registering 165° F/74° C. Allow chicken to rest, then dice.
½ tsp. red pepper flakes
5. Place 1 tortilla on the Griddle Plate and top with the Monterey Jack
1 tsp. ginger, minced cheese, scallions, red pepper, and jalepeño. Top with the second
tortilla. Grill quesadilla on each side until cheese is melted.
1 tsp. sesame oil
6. Cut into sections and serve with the salsa, sour cream,
and guacamole.
1 chicken breast, cut into
1/2 in. strips
2 8-in. tortillas
¾ cup shredded Monterey Jack

cheese
2 scallions, diced
Griddle Recipe
3 tbsp. diced red pepper
1 tsp. chopped jalapeño
2 tbsp. salsa, for serving
2 tbsp. sour cream, for serving
¼ cup guacamole, for serving

Eric’s Tip: You can go vegetarian by replacing the chicken with firm tofu.
Slice the tofu into 1 inch slices, then press between two plates lined with paper
towels for 15 mins. After the excess moisture is drained, follow marinating and
grilling instructions.
80
Mac & Cheese
SERVES 2 Quesadilla
2 cups heavy cream 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
2. Place a pot on the stovetop over medium-high heat. Bring the cream
1 tbsp. cornstarch
to a boil.
2 tbsp. butter
3. Combine the cheddar cheese and cornstarch in a bowl.
2 cups elbow macaroni, cooked
4. Add the butter and the cheese mixture to the hot cream and stir
4 8-in. tortillas until creamy.
12 slices yellow American cheese 5. Add the macaroni and stir until well incorporated. Remove from
the heat and let cool.
½ tsp. sea salt
6. Place 2 tortillas on the Griddle Plate and top each tortilla with
3 slices American cheese, 1 cup mac and cheese, 3 more American
cheese slices, the salt and ground black pepper, and another tortilla.
7. Grill quesadilla on both sides until the cheese is melted. Repeat

with second tortilla.
Griddle Recipe
Eric’s Tip: My absolute favorite variation on this recipe
is to give a good sprinkle of seafood seasoning, plus some sweet
corn and fresh crab meat for a Maryland-style quesadilla.
81
Turkey &
Cranberry
SERVES 1 Quesadilla
2 8-in. tortillas 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
¾ cup diced turkey breast
2. Place 1 tortilla on the Grill Plate and top with the turkey, cranberry
¼ cup cranberry sauce
sauce, Monterey Jack cheese, sage, and the other tortilla.
½ cup shredded Monterey Jack
3. Grill quesadilla on both sides until the cheese is melted.
cheese
1 tsp. chopped sage 4. Combine the gravy and mayonnaise in a bowl.
2 tbsp. gravy, heated 5. Serve the quesadilla warm with the gravy.
½ cup mayonnaise
Eric’s Tip: Get some Texas toast and turn these quesadillas into
a grilled cheese!
82
Greek
SERVES 1 Quesadilla
1 chicken breast, sliced in half 1. Combine the marinade ingredients in a dish.
2. Marinate the chicken in the marinade for 20 mins. in the refrigerator.
Greek Marinade 3. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
the Grill to 400 ° F/204° C.
juice of ½ lemon
4. Place the chicken on the Grill Plate and grill 3–4 mins. per side,
1 sprig oregano
until cooked through and registering 165 ° F/74° C. Remove, allow to
½ tsp. salt cool, and then dice into small pieces.
½ tsp. ground black pepper 5. Place 1 tortilla on the Grill Plate and top with the feta cheese, Monterey
Jack cheese, pepperoncini, cherry tomatoes, olives, diced chicken,
2 tbsp. olive oil
and the other tortilla. Grill quesadilla on each side until golden brown.
6. Cut the quesadilla and serve with sour cream.

2 8-in. tortillas
¼ cup crumbled feta cheese
½ cup shredded Monterey Jack

cheese
2 pepperoncini peppers, sliced
½ cup cherry tomatoes, halved
2 tbsp. olives, halved
sour cream, for serving
Eric’s Tip: Here is a dipping sauce that will make this even
more flavorful. In a blender or food processor, combine 1 clove
of garlic and ½ cup of plain yogurt with ½ cup of chopped
cucumber, a ½ teaspoon of oregano, and the juice of half
a lemon. Season to taste with salt and pepper.
85
Cheeseburger
SERVES 3 Quesadilla
1 lb ground beef 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
1 tbsp. Worcestershire sauce
2. Sauté the ground beef, Worcestershire sauce, garlic powder,
1 tbsp. garlic powder
and onion for about 10 mins. Carefully remove meat.
1 onion, peeled & diced
3. Switch to the Grill Plate. Place 3 tortillas on the Grill Plate
6 8-in. flour tortillas and top each tortilla with 3 American cheese slices, the cooked
meat mixture, 1 pickle, the ketchup, mustard, and another tortilla.
18 slices American cheese
4. Grill quesadillas on both sides until golden brown.
3 pickles, sliced
5. Serve warm with Eric’s Dipping Sauce.
¼ cup ketchup
¼ cup mustard
Griddle Recipe
Eric’s Tip: My Not So Secret Dipping Sauce: combine 1 cup mayo,
3 tbsp. ketchup, 3 tbsp. relish, ¼ tsp. cayenne, 1 tsp. Dijon mustard,
and ¼ tsp. garlic powder.
86
Vegetable
SERVES 1 Quesadilla
2 8-in. flour tortillas 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
2 tbsp. margarine
2. Cook zucchini, mini peppers and Brussels sprouts until tender
3 slices zucchini
and lightly charred.
3 mini peppers, diced
3. Spread each tortilla with the margarine.
4 Brussels sprouts, sliced in half
4. Place 1 tortilla on the Griddle Plate and top with the zucchini, mini
1 plum tomato, diced peppers, Brussels sprouts, tomato, red onion, jalapeño, cilantro,
cheddar jack mix, and the other tortilla.
¼ red onion
5. Cook quesadillas on each side until golden brown.
¼ jalapeño, diced
6. Combine the sour cream, lime zest, and salt in a small dish.
7. Cut the quesadilla and top with the sour cream before serving.
¾ cup shredded cheddar jack
cheese mix
2 tbsp. sour cream
½ tsp. lime zest
¼ tsp. sea salt
Griddle Recipe
89
Wild Mushroom Asiago Pizza
BBQ Chicken Pizza
Pesto White Pizza
Chicken Ranch Pizza
PIZZA
Mexican Pizza
Caramelized Onion, Pear

& Bleu Cheese Pizza
Spinach, Feta & Red Onion Pizza
BLT Pizza
Margherita Pizza
Fig & Arugula Pizza

Wild Mushroom
SERVES 6 Asiago Pizza
3 portobello mushrooms 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
10 shiitake mushrooms
2. Place the shiitake and oyster mushrooms on the Griddle Plate
10 oyster mushrooms
and grill until tender. Remove the mushrooms, cool slightly, then
1 thin-crust pizza dough chop and reserve.
16 slices Asiago cheese 3. Cut the pizza dough in half. Place half of the dough on the grill
and cook until browned. Approximately 3 mins.
3 tbsp. grated Grana Padano
cheese 4. Flip the dough out onto a work surface and top with half of the
mushrooms, cheeses, and sliced garlic. Return the pizza to the grill
4 cloves garlic, peeled & sliced
and cook for 2 mins. until the bottom of the dough is golden brown.
very thinly
5. Turn the heat off, cover with the Glass Lid, and let sit until
1 tsp. truffle salt
the cheese melts.
6. Once the cheese is melted, remove the pizza and serve. Repeat the
process with the rest of the ingredients to make a second pizza.
Griddle Recipe
Eric’s Tip: I absolutely love dried porcini mushrooms! Soaking 1 oz. of
dried porcinis in ½ cup warm water and then draining will add that umami
flavor to the pizza.
92
BBQ
SERVES 6 Chicken Pizza
2 small chicken breasts 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
½ cup BBQ sauce
2. In a bowl, combine ¼ cup BBQ sauce with chicken. Grill until
1 red onion, peeled & sliced
cooked through and registering 165° F/74° C. Allow to cool, then
2 tbsp. olive oil chop into pieces.
1 thin-crust pizza dough 3. Toss the onions with olive oil. Grill to desired doneness.
1 cup shredded cheddar cheese 4. Cut the pizza dough in half. Place half of the dough on the grill
5. Flip the dough out onto a work surface and top with half of the chicken,
onions, and cheese. Return the pizza to the grill and cook for 2 mins. until
the bottom of the dough is golden brown.
6. Turn the heat off, cover with the Glass Lid, and let sit until the
cheese melts.
7. Once the cheese is melted, remove the pizza and serve. Repeat
the process with the rest of the ingredients to make a second pizza.
Griddle Recipe
Eric’s Tip: Using a pre-made rotisserie chicken can save
you some time if you don’t want to cook the chicken breast.
93
Pesto
SERVES 6 White Pizza
1 thin-crust pizza dough 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
1/4 cup pesto sauce
2. Arrange dough on Griddle and grill for 3 mins.
1 cup ricotta cheese
3. Cut the pizza dough in half. Place half of the dough on the grill
8 oz fresh mozzarella, thinly
sliced
1 large Roma tomato, sliced 4. Flip the dough out onto a work surface and top with half of the pesto,
thinly & cut into half-moons ricotta, mozzarella, tomato, Parmesan, and pepper flakes. Return the
pizza to the grill and cook for 2 mins. until the bottom of the dough
2 tbsp. grated Parmesan cheese is golden brown.
1 pinch red pepper flakes 5. Turn the heat off, cover with the Glass Lid, and let sit until the
cheese melts.
salt, to taste
ground black pepper, to taste 6. Once the cheese is melted, remove the pizza and serve. Repeat
the process with the rest of the ingredients to make a second pizza.
Griddle Recipe
Eric’s Tip: I love taking that leftover rotisserie chicken and adding it
to this pizza.
94
Chicken
SERVES 6 Ranch Pizza
1 thin-crust pizza dough 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2 cups cooked & shredded
rotisserie chicken
3. Flip the dough out onto a work surface and top with half of the cheese
4 strips bacon, cooked until
crispy & crumbled and chicken. Return the pizza to the grill and cook for 2 mins. until
the bottom of the dough is golden brown.
¼ cup sliced scallions
½ cup ranch dressing cheese melts.
5. Once the cheese is melted, remove the pizza and sprinkle with the bacon
and scallions. Drizzle with the ranch dressing and serve. Repeat the
process with the rest of the ingredients to make a second pizza.
Eric’s Tip: Make it a club by topping with chopped lettuce,

tomato and avocado after grilling!
97
Mexican
SERVES 1 Pizza
1 8-in. flour tortilla 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
½ cup salsa
2. Arrange tortilla onto Griddle and grill for for 2-3 mins.
1 cup shredded Mexican cheese
blend 3. Flip tortilla and spread with salsa. Top with cheese, beans, and chorizo.
¼ cup black beans, drained 4. Cover with the Glass Lid and continue cooking for 4 mins. until
& rinsed the cheese melts.
1 link fully cooked chorizo, cut
5. Top with scallions, cilantro, and sliced jalapeño. Drizzle with crema
into thick medallions & quartered
immediately before serving.
¼ cup chopped scallions
2 tbsp. cilantro leaves
1 jalapeño, sliced
2 tbsp. Mexican crema
Griddle Recipe
Eric’s Tip: For a lighter version you can substitute chorizo with turkey
or chicken sausage.
98
Caramelized
Onion, Pear &
SERVES 4-6 Bleu Cheese Pizza
2 red onions, peeled & sliced 1. In a sauté pan, caramelize red onions in butter.
3 tbsp. butter 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 thin-crust pizza dough
2 pears, cored & sliced
1 cup bleu cheese
4. Flip the dough out onto a work surface and top with half of the onions,
2 cups arugula pears, and cheese. Return the pizza to the grill and cook for 2 mins.
until the bottom of the dough is golden brown.
½ tsp. sea salt
cheese melts.
6. Once the cheese is melted, remove the pizza. Top with arugula
and drizzle with extra virgin olive oil before serving. Repeat the process
with the rest of the ingredients to make a second pizza.
Eric’s Tip: Don’t let the bleu cheese scare you away,
it’s amazing in this dish. There are many varieties, so talk
to your local cheesemonger to find one that suits your taste.
101
Spinach, Feta &
SERVES 6 Red Onion Pizza
5 oz baby spinach
2. In a sauté pan, sauté spinach lightly with olive oil and garlic.
½ cup crumbled feta cheese
4. Flip the dough out onto a work surface and top with half of the spinach,
1 small red onion, halved & thinly feta, onion, olives, and sundried tomatoes. Return the pizza to the grill
sliced into half moons and cook for 2 mins. until the bottom of the dough is golden brown.
¼ cup Kalamata olives, 5. Turn the heat off, cover with the Glass Lid, and let sit until the
pitted and halved cheese melts.
¼ cup chopped sun-dried 6. Once the cheese is melted, remove the pizza and serve. Repeat
tomatoes the process with the rest of the ingredients to make a second pizza.
salt & ground black pepper, to
taste
Eric’s Tip: I love adding baby arugula to this pizza. Layer it under
the feta before cooking, or use it as a garnish after cooking.
102
SERVES 4-6 BLT Pizza
9 slices provolone cheese
2. Place bacon on the Grill and grill until crisp. Reserve grease.
½ lb bacon
3. Place onion onto the Grill and grill until tender. Reserve.
1 red onion, peeled, sliced
12 tomato slices
2 cups shredded lettuce
5. Flip the dough out onto a work surface and top with half of the cheese
2 tbsp. mayonnaise and bacon grease. Return the pizza to the grill and cook for 2 mins.
cheese melts.
7. Once the cheese is melted, remove the pizza and and layer pizza
with bacon, tomato, onion, and lettuce. Drizzle with mayonnaise before
serving. Repeat the process with the rest of the ingredients to make
a second pizza.
Eric’s Tip: Don’t forget the diced ripe avocado after grilling! And feel free
to make it lighter by using grilled chicken or turkey bacon.
104
Margherita
SERVES 4 Pizza
2 tbsp. basil pesto
2 vine-ripe tomatoes, sliced
14 slices fresh mozzarella
3. Flip the dough out onto a work surface and top with half of the pesto,
1 clove garlic, peeled & sliced tomatoes, mozzarella, garlic, and oil. Return the pizza to the grill
thinly and cook for 2 mins. until the bottom of the dough is golden brown.
1 tbsp. olive oil 4. Turn the heat off, cover with the Glass Lid, and let sit until the
cheese melts.
sliced basil, for serving
5. Once the cheese is melted, remove the pizza and serve. Repeat the
process with the rest of the ingredients to make a second pizza. Top
with the sliced basil.
Griddle Recipe
107
Fig &
SERVES 4 Arugula Pizza
3 tbsp. fig spread
½ cup crumbled bleu cheese
1 cup arugula
3. Flip the dough out onto a work surface and top with half of the fig
2 tbsp. extra virgin olive oil spread and cheese. Return the pizza to the grill and cook for 2 mins.
cheese melts.
5. Once the cheese is melted, remove the pizza and top with arugula
and olive oil before serving. Repeat the process with the rest
of the ingredients to make a second pizza.
Griddle Recipe
108
This set is so Sticky Sesame
Ginger Chicken Wings
Chili Lime Spatchcock Chicken
Tomato & Pesto Stuffed

Chicken Breast
Tomato & Olive Grilled Thighs
CHICKEN
Spicy BBQ Brick Chicken
Tandoori Chicken Skewers
Sweet & Spicy Smoked

Chicken Thighs
Pesto Chicken Paillard
Italian Chicken & Panzanella
Blackened Chicken Breast

with Mango Salsa
Sticky
Sesame Ginger
SERVES 4 Chicken Wings
Sesame Ginger Sauce 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 cup sweet chili sauce
2. To make the sauce, in a bowl, combine sweet chili sauce, ginger,
1 tbsp. fresh ginger, grated
sesame oil, chili paste, honey, and lime juice.
1 tbsp. sesame oil
3. Grill wings until fully cooked through and crispy, and registering
½ tbsp. chili paste 165° F/74° C. Toss with sesame ginger sauce.
2 tbsp. honey 4. Sprinkle with sesame seeds and scallions before serving.
1 tbsp. lime juice
2 lbs chicken wings, split
1 tbsp. sesame seeds
2 scallions, sliced
Eric’s Tip: This sauce also works well with chicken breasts and thighs
if you want to add it to a salad, sandwich or tacos.
112
Chili Lime
Spatchcock
SERVES 2 Chicken
Chili Lime Rub 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2 tbsp. chili powder
2. Chili lime spice: in a bowl, combine all spice ingredients.
1 tsp. coriander
3. Rub chicken all over with spice mixture.
1 tsp. cumin
4. Place chicken on Grill skin-side down. Cover and cook the chicken
1 tsp. paprika
15 mins. per side, or until chicken registers 165° F/74° C internally.
2 tsp. garlic powder
5. Allow chicken to rest for 15 mins. before serving.
1 tsp. onion powder
3 tbsp. lime juice
2 tsp. lime zest
¼ cup olive oil
½ tbsp. sea salt
1 3-lb chicken, backbone

removed and flattened
Eric’s Tip: You always want to let cooked meat rest before
slicing so the juices redistribute back into the meat. If you cut it
too soon, all the juice will run out which will result in a dry chicken.
115
Tomato &
Pesto Stuffed
SERVES 4 Chicken Breast
Pesto 1. In a food processor, combine all pesto ingredients and blend.
1 cup basil 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
3 tbsp. cup parsley
3. Slice into each chicken breast lengthwise to make a pocket
2 tbsp. pine nuts, toasted
for the stuffing.
2 cloves garlic
4. Rub the inside of each breast with pesto. Layer with tomato,
¼ cup grated Parmesan cheese mozzarella cheese, and spinach.
½ cup extra virgin olive oil 5. Season the outside of the chicken with salt and pepper, to taste
and drizzle with olive oil.
1 tsp. sea salt
6. Grill the chicken breasts for 4-5 mins. per side until chicken reaches
an internal temperature of 165° F/74° C.
7. Allow chicken to rest for 5 mins. before serving.

4 small boneless & skinless
chicken breasts
2 Roma tomatoes, sliced

into rounds
8 oz fresh mozzarella, sliced

into rounds
1 cup baby spinach
salt & ground black pepper,

to taste
Eric’s Tip: Serve this chicken between some fresh baked focaccia
for the best Italian grinder.
116
Tomato & Olive
SERVES 4 Grilled Thighs
Marinade 1. Combine all marinade ingredients in a bowl. Marinate chicken

in the refrigerator for 6 hrs.
½ onion, peeled & minced
2 cloves garlic, peeled & minced 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2 sprigs rosemary
3 sprigs thyme 3. Grill chicken for about 7 mins. on both sides, or until internal
temperature reaches 165° F/74° C.
¼ cup apple cider vinegar
½ cup olive oil 4. Combine tomato and olive salad ingredients in a bowl, and serve
with chicken.
2 tbsp. soy sauce
3 tbsp. honey
8 chicken thighs, boneless

& skinless
Tomato and Olive Salad

3 tomatoes, diced
½ cup chopped chopped,
pitted olives
¼ red onion, peeled & minced
½ head fennel, diced small
1 tsp. sea salt
Eric’s Tip: I love to pair this dish with grilled romaine hearts or radicchio.
118
Spicy BBQ
SERVES 2 Brick Chicken
Spicy BBQ Sauce 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 cup BBQ sauce
2. In a bowl, mix together all BBQ sauce ingredients. Pour over
2 tbsp. Sriracha sauce
the chicken, turning to coat.
½ tsp. liquid smoke
3. Arrange the chicken skin-side down onto the Grill.
1 tsp. garlic powder
4. Top with a heavy brick or weight wrapped in foil, or a cast iron pan.
1 tsp. onion powder
5. Cook for about 15 mins. skin-side down. Then, use tongs or oven mitts
1 tsp. salt to remove the brick and turn the chicken skin side up. Replace the
bricks and continue grilling until the chicken is cooked through and an
instant-read thermometer inserted into the thickest part of thigh registers
165° F/74° C (25–30 minutes longer.)
1 3-lb chicken, backbone

removed and flattened
Eric’s Tip: When I make brick chicken, I’ll make sure to rub
some of the marinade between the meat and skin.
119
Tandoori
SERVES 8 Chicken Skewers
Tandoori Marinade 1. Tandoori marinade: in a bowl, combine yogurt, garam masala,

cayenne, onion, garlic, ginger, and lemon juice.
1 cup plain yogurt
2. Marinate chicken in the marinade overnight in the refrigerator.
1 ½ tsp. garam masala
¼ tsp. cayenne pepper
2 tbsp. grated yellow onion
4. Thread chicken onto skewers.
1 tsp. grated garlic
5. Grill chicken skewers on all sides until cooked to 165° F/74° C internal
1 tsp. grated ginger temperature.
juice of ½ lemon 6. Let the skewers rest, then garnish with scallions. Serve with a salad
or traditional side dishes.
2 lb chicken breast, cubed
2 scallions, sliced for garnish
Eric’s Tip: For the best chicken salad, chill in the refrigerator
after grilling. Hand shred the chicken, then mix with chopped
onion, celery, dried cranberries, and a touch of mayonnaise.
121
Sweet &
Spicy Smoked
SERVES 4 Chicken Thighs
Sweet & Spicy Sauce 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
/3 cup molasses
1
2. Combine sauce ingredients in a bowl.

1 tbsp. cider vinegar
3. Coat chicken thighs with sauce, reserving a little for basting,
2 tbsp. melted butter
and arrange on Grill.
4. Grill on both sides until chicken reaches 165° F/74° C internal
½ onion, peeled & minced temperature. Baste with a few spoonfuls of additional sauce and
grill 5 more mins.
1 tsp. red pepper flakes
5. Serve chicken thighs with your favorite vegetable.
1 tsp. hot pepper sauce
½ tsp. liquid smoke
2 lb chicken thighs
Eric’s Tip: If you want to give these thighs an autumnal feel, replace
molasses with 5 cups fresh apple cider cooked down to 1/3 cup.
122
Pesto
SERVES 2 Chicken Paillard
Marinade 1. Combine chicken with marinade and refrigerate for 1-2 hrs.
¼ cup olive oil 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
3. Grill chicken on each side until cooked through. Chicken will cook
quickly as it is very thin.
1 tsp. sea salt
4. Remove chicken from the Grill Plate. Brush with pesto and allow
4 tbsp. pesto to rest.
5. Combine salad ingredients in a large bowl.
2 small chicken breasts, halved 6. Serve chicken over the salad.

lengthwise & pounded ¼ in. thick
4 tbsp. pesto
Salad
juice of ½ lemon
½ tsp. sea salt
1 cup arugula
2 cups mesclun mix
¼ cup shaved Parmigiano-

Reggiano cheese
½ cup cherry tomatoes, halved
Eric’s Tip: I love tossing the salad with fresh cooked pasta
to gently wilt the greens to make it an entrée.
125
Italian Chicken
SERVES 2-4 & Panzanella
Marinade 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 tbsp. Italian seasoning
1 tsp. sea salt 2. In a bowl, combine marinade ingredients. Coat the chicken on both
sides with the marinade.
3. Grill chicken for 5-7 mins. per side until cooked through and registering
1 tsp. garlic powder 165° F/74° C. Allow chicken to rest.
1 tsp. onion powder
4. Grill the baguette until crispy. Cut into cubes.
2 tbsp. olive oil
5. Slice the chicken. Toss with remaining salad ingredients and bread
cubes before serving.
2 small chicken breasts, trimmed
Panzanella Salad
½ baguette, sliced lengthwise
1 pint grape tomatoes
1 seedless cucumber, cubed
2 tbsp. parsley, chopped
4 large basil leaves, chiffonade
¼ cup red wine vinegar
1 tsp. salt
1 red onion,
peeled & sliced thinly Eric’s Tip: Panzanella salad was originally created by resourceful Italian
Grandmothers to use day-old bread.
126
Blackened
Chicken Breast
SERVES 6 with Mango Salsa
Mango Salsa 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
1 mango, peeled & diced small
2. Combine mango salsa ingredients in a bowl. Set aside.
¼ red onion, diced
3. Season the chicken generously with blackened seasoning.
¼ red pepper, diced
4. Grill chicken on both sides until cooked through, 165° F/74° C.
¼ jalapeño, minced 5. Allow chicken to rest, then slice and serve with mango salsa.
2 tbsp. mango juice
6 small chicken breasts
3–4 tbsp. blackened seasoning
Griddle Recipe
127
Grilled Salmon
with Cider & Shallots
Shrimp Tacos
& Cilantro Aioli
Grilled Salmon
& Chorizo Vinaigrette
Shrimp & Sausage Skewers
Sweet & Spicy

Bacon-Wrapped Catfish
Mustard-Marinated Swordfish
with Spinach
FISH &
SEAFOOD
Tilapia with Corn Salsa
Grilled Tuna & Lime

Cilantro Butter Sauce
Curry Coconut Scallops
Grilled Mahi Mahi

with Eric’s Fish Rub
Sweet Sriracha Shrimp Tacos
Garlic Lime Shrimp
Salmon with Mustard-Dill

Compound Butter
Grilled
Salmon with
SERVES 6 Cider & Shallots
Cider Marinade 1. In a bowl, combine salmon with marinade ingredients. Marinate in

the refrigerator for 1 hr.
1 shallot, peeled & minced
2. Make the sauce: in a frying pan, sauté shallots in butter until translucent.
1 tbsp. soy sauce
3. Add remaining sauce ingredients. Reduce by two-thirds.
2 tbsp. apple cider
1 tsp. crushed peppercorns
juice of 1 lemon
5. Remove salmon from marinade. Pat dry with a paper towel.
6. Grill for about 6 mins. per side, until just opaque, or to desired doneness.
6 5-oz salmon fillets
7. Spoon sauce over the salmon. Serve with your favorite side dish.
Cider & Shallot Sauce
2 tbsp. butter
4 shallots, peeled & sliced
1 cup cider
¼ cup white wine
1 sprig tarragon, chopped
1 tbsp. chopped parsley
1 bay leaf
½ tsp. kosher salt
Eric’s Tip: Making sure the fish is completely dry from the marinade
is key to beautiful grill marks. For that professional restaurant-looking
cross-hatch, turn the salmon a quarter turn after the initial 3 mins.
of grilling on the first side.
130
Shrimp
Tacos &
SERVES 4 Cilantro Aioli
1 lb 21–25 shrimp, peeled 1. In a bowl, stir together aioli ingredients. Set aside.
& deveined
1 tbsp. seafood seasoning the Grill to 350° F/177° C.
1 tsp. onion powder
3. Toss the shrimp with seafood seasoning, onion powder, sea salt,
½ tsp. sea salt pepper, and olive oil.
½ tsp. ground black pepper 4. Grill shrimp on both sides, until cooked through.
5. Assemble the tacos: spread some aioli onto each tortilla.
6. Layer with cabbage, yellow pepper, onion, tomato, and shrimp.

Cilantro Aioli
¼ cup mayonnaise 7. Serve with limes and fresh cilantro leaves.
1 tsp. hot sauce

1 tbsp. cilantro, chopped
1 clove fresh garlic chopped
4 6-in. flour tortillas

fresh cilantro, for serving
fresh lime, for serving
Taco Toppings
1 cup chopped cabbage
1 yellow pepper, seeded & diced
¼ red onion, peeled & minced
1 plum tomato, diced Eric’s Tip: Depending on my mood and what’s fresh
at the market, I’ll substitute scallops or lobster for the shrimp.
Don’t forget the crumbled queso fresco!
131
Grilled Salmon
& Chorizo
SERVES 4 Vinaigrette
Chorizo Vinaigrette 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
½ cup extra virgin olive oil,
divided 2. Heat 1 tbsp. olive oil and fry the chorizo in a pan on the stove top for
5 mins. until crisp. Add garlic, coriander, and scallions to the griddle. Add
2 links chorizo, diced
cilantro and lime juice then remove from the heat.
2 tsp. minced garlic
3. Season the salmon filets with salt and pepper and place on the Grill skin
1 pinch ground coriander side down.
¼ cup scallions 4. Cover with the Glass Lid and cook 4-5 mins. per side.
1 tbsp. chopped cilantro 5. Serve with Chorizo Vinaigrette.

juice of 1 lime
salt, to taste
4 6-oz salmon fillets, skin on
salt, to taste
Eric’s Tip: Serve this over a delicious mushroom risotto or mixed greens
salad. It works both hot and cold!
132
Shrimp &
SERVES 4 Sausage Skewers
24 16–20 shrimp, 1. Combine shrimp with lime juice, garlic, sea salt, pepper, and cilantro.
peeled & deveined Marinate in the refrigerator for 1 hr.
juice of 1 lime 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 clove garlic,
peeled & minced 3. Assemble skewers by alternating pieces of shrimp and sausage.
½ tsp. sea salt 4. Grill skewers about 4-5 mins. per side.
5. Serve with rice or your favorite side dish.
6 sprigs cilantro, minced
2 chorizo sausage links, sliced
Eric’s Tip: Using smoked or cured sausage will prevent the shrimp from
overcooking. If you can only get raw sausage, pre-cook and cool then slice
into chunks.
134
Sweet & Spicy
Bacon-Wrapped
SERVES 2 Catfish
2 cups spinach 1. Combine glaze ingredients in a bowl. Spoon generously over fish.
2 5-oz fillets catfish 2. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
4 slices bacon
3. Place spinach, a pinch of salt, and 1 tbsp. water onto Griddle
and cover with lid. Let steam, then cool.
Sweet & Spicy Glaze
2 tbsp. sweet chili sauce 4. Lay each catfish fillet flat. Spoon half of the spinach on top of each.
Roll fillet around spinach to make a roulade.
1 tbsp. sweet soy sauce
5. Wrap two slices bacon around each roulade.
1 tbsp. rice vinegar
6. Switch to the Grill Plate and reheat the Grill. Place roulades on Grill, and
1 tsp. chipotle powder grill about 5-8 mins. per side.
½ onion, peeled & minced 7. Serve with any remaining glaze and your favorite side dish.
Eric’s Tip: Call me crazy, but when I was developing

this recipe, I put the catfish in a nice fresh long roll to make
an awesome Po’ Boy. Just add some shredded lettuce
and sliced tomato!
135
Mustard-Marinated
Swordfish
SERVES 8 with Spinach
Mustard Marinade 1. Make marinade: bring shallot, mustard seeds, vinegar, and tarragon
to a boil in a saucepan. Remove and set aside to cool completely.
2 shallots, peeled & minced Once cool, stir in olive oil, honey, sea salt, and peppercorns. Mix well.
1 tbsp. mustard seeds
2. Pour half of the marinade over the swordfish steaks. Reserve remaining
¼ cup white wine vinegar marinade for serving.
2 sprigs tarragon 3. Allow fish to marinate in the refrigerator for 3 hrs.
¾ cup olive oil 4. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
½ tbsp. honey
5. Add the spinach, 1 tbsp. water and a pinch of salt to the Griddle,
1 tsp. sea salt
cover with the lid and allow to steam. Remove from heat.
½ tsp. crushed black
6. Switch to the Grill Plate. Grill swordfish steaks on each side until just
peppercorns
cooked through, about 3-4 mins per side, depending on thickness.
7. Plate swordfish over spinach and top with remaining marinade.

8 6-oz swordfish steaks Sprinkle with cherry tomatoes before serving.
10 cups spinach
½ cup cherry tomatoes, halved,

for garnish
Eric’s Tip: You can use any quality IQF (individually quick
frozen) fish in this recipe such as mahi mahi, tuna, or salmon.
Thaw and adjust grilling time according to directions.
137
Tilapia with
SERVES 4 Corn Salsa
Corn Salsa 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
3 ears corn
2. Grill corn on all sides until lightly charred. Cool, then remove kernels
from the cobs. Combine corn with rest of salsa ingredients in a bowl.
6 sprigs cilantro, chopped Toss and set aside.
juice of 1 lime 3. Rub tilapia gently with the fish rub. Grill 2-4 mins. per side, or until
opaque and just cooked through.
1 tsp. sea salt
4. Serve fish with corn salsa.
½ red pepper,
seeded & chopped
½ jalapeño, chopped
4 4-oz tilapia fillets
Eric’s Fish Rub
½ tsp. sea salt
½ tsp. thyme
½ tsp. tarragon
½ tbsp. dried parsley
½ tbsp. dried cilantro
½ tsp. ground white pepper
1 tsp. dried lemon peel Eric’s Tip: I love experimenting with the fish rub. I’ll add some cayenne or
½ tsp. celery seeds dried habanero for an extra kick. For a Mediterranean feel, I’ll throw in some
ground fennel and anise seed.
138
Grilled Tuna &
Lime Cilantro
SERVES 4 Butter Sauce
Marinade 1. In a bowl, combine tuna with marinade. Marinate in the refrigerator

for 30 mins.
1 tbsp. coriander, seeds
1 tbsp. ground black pepper
1 tbsp. garlic powder
3. In a saucepan, sauté shallot with 2 tbsp. butter. Add lime juice,
3 tbsp. grapeseed oil coriander, Sriracha, sea salt, and chipotle powder. Cook until
reduced by half, then turn off the heat. Whisk in remaining butter
2 tbsp. soy sauce and chopped cilantro.
1 lime, juiced 4. Remove tuna from marinade. Pat dry with paper towels.
5. Place tuna on Grill and grill for about 3–5 mins. per side.
4 8-oz tuna steaks, center cut
6. Allow tuna to rest, then slice.
Lime Cilantro Butter Sauce 7. Spoon sauce generously over tuna to serve.
1 stick butter
1 shallot, peeled & chopped
juice of 1 lime
½ tsp coriander powder
½ tsp. Sriracha sauce
½ tsp. sea salt
½ tsp. chipotle powder

Eric’s Tip: In most recipes, substitutions can be made.
In this, I really stand firm in using a high-quality tuna steak.
Cooking the tuna to a nice medium rare is my favorite
preference. Most markets now carry sushi-grade tuna
so don’t skimp and treat yourself!
139
Curry
SERVES 4 Coconut Scallops
Coconut Curry Sauce 1. Sauce: in a saucepan, sauté the garlic in olive oil for 2 mins.
until slightly golden.
1 tbsp. olive oil
2. Add remaining sauce ingredients and cook until slightly thickened.
Set sauce aside.
2 tbsp. red curry
1 can coconut milk the Grill to 400° F/204° C.
2 scallions, chopped 4. Season scallops with cumin, sea salt, and pepper.
juice of ½ lime 5. Place scallops on Grill and grill about 2 mins. per side, or to
desired doneness.
1 tbsp. fish sauce
6. Serve scallops with coconut curry sauce. Garnish with scallions.
2 ½ lb scallops
1 tbsp. cumin
1 tbsp. sea salt

scallions, chopped, for garnish
Eric’s Tip: I love to serve these scallops over Thai rice

noodles garnished with fresh bean sprouts and cilantro.
141
Grilled Mahi
Mahi with
SERVES 4 Eric’s Fish Rub
Eric’s Fish Rub 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 tbsp. crushed sea salt
2. In a bowl, combine the spices. Rub evenly over both sides
1 tbsp. onion powder
of the mahi mahi.
1 tsp. thyme
3. Grill mahi mahi to desired doneness, about 3–5 mins. per side.
2 tsp. tarragon
4. Serve fish with Grilled Peach & Pineapple Salsa.
1 tbsp. dried parsley
1 tbsp. dried chives
1 tbsp. ground white pepper
1 tbsp. dried lemon peel
1 tsp. celery seeds
4 5-oz fillets mahi mahi
Eric’s Tip: Serve with warm flour tortillas and cabbage slaw
for fantastic tacos.
142
Sweet Sriracha
SERVES 4 Shrimp Tacos
1 lb 21–25 shrimp, 1. In a bowl, combine sauce ingredients and set aside.

peeled & deveined
1 tsp. Sriracha powder the Grill to 400° F/204° C.
1 tsp. onion powder
3. Toss the shrimp with Sriracha powder, onion powder, and coriander.
½ tsp. ground coriander
4. Place shrimp on the Grill and grill to desired doneness, 2-3 mins.
4 6-in. flour tortillas per side.
5. Assemble the tacos: spread Sriracha sauce onto each tortilla,

Sriracha Sauce and layer with cabbage, avocado, mango, scallion, red onion,
1 tsp. Sriracha sauce and shrimp.
¼ cup mayonnaise 6. Serve tacos with lime wedges and fresh cilantro leaves.
1 tsp. honey
1 tsp. lime juice
Toppings
1 cup red cabbage, chopped
1 avocado, sliced
½ cup diced mango
¼ red onion, peeled & chopped
lime wedges, to serve
cilantro leaves, to serve
Eric’s Tip: Substitute cubed salmon or swordfish for the shrimp

for a different flavor profile.
144
Garlic
SERVES 6 Lime Shrimp
Marinade 1. Combine shrimp with marinade in a re-sealable plastic bag.

Refrigerate for 2 hrs.
zest & juice of 2 limes
2. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
¼ cup olive oil
3. Remove shrimp from the marinade and pat dry with paper towels.
2 cloves garlic, minced
4. Place shrimp on the Griddle Plate and grill for about 2-3 mins.
¼ tsp. red pepper flakes per side, or to desired doneness.
5. Serve shrimp with rice. Use leftovers for tacos.

2 lb 16–20 shrimp,
peeled & deveined
Griddle Recipe
145
Salmon with
Mustard-Dill
SERVES 6 Compound Butter
Marinade 1. In a re-sealable plastic bag, combine fish with marinade. Place in

the refrigerator 1-3 hrs.
¼ cup olive oil
2. In a bowl, mix compound butter ingredients together. Set aside.
2 tbsp. soy sauce
juice of 1 lemon
4. Remove salmon from marinade. Pat dry with paper towels.
5. Place salmon on Griddle Plate and grill about 4-5 mins. per side,
6 6-oz salmon fillets to desired doneness.
6. Top each fillet with a tbsp. of compound butter before serving.

Compound Butter
1 stick salted butter
1 tbsp. Dijon mustard
1 tbsp. chopped fresh dill
Griddle Recipe
147
24-Hour Marinated
Flat Iron Steaks
Herb-Grilled London Broil
Pork Chops
with Dried Plums & Shallots
Grilled Cowboy Steak

with Eric’s Herb Salt Rub
Cherry Tomato Pork Tenderloin
Chimichurri Sirloin Steak
Mediterranean Pork Chops
Lamb Loin Chops

with Eric’s Red Meat Rub
Eric’s Surf & Turf

MEATS
Grilled Skirt Steak
with Salsa Verde
Hanger Steak
& Green Peppercorn Butter
Flank Steak
with Balsamic Onion Dressing
Grilled Filet
with Porcini Compound Butter
Filet with Mushrooms

& Shallots
24-Hour
Marinated
SERVES 4 Flat Iron Steaks
Marinade 1. In a re-sealable plastic bag, combine steak with all marinade

ingredients. Refrigerate overnight.
1 clove garlic, peeled & chopped
1 shallot, peeled & chopped
the Grill to to 400° F/204° C.
3. Grill steak to desired temperature. Let rest 10 mins. before slicing.
1 tsp. sea salt
4. Remove herbs from stems. Blend salt rub ingredients together
3 tbsp. balsamic vinegar in a food processor. Any remaining rub can be kept in a sealed
container and used for meat or fish.
5. Drizzle with extra virgin olive oil and sprinkle with some of Eric’s
2 sprigs rosemary
Herb Salt before serving.
2 lb flat iron steak
Eric’s Herb Salt Rub
1 cup course sea salt
2 tbsp. black peppercorns
3 sprigs rosemary
4 sprigs thyme
1 sprig sage
2 sprigs tarragon
Eric’s Tip: Flat Iron steaks cook quickly so be careful not to overcook. About
5-7 minutes per side should get you to a nice medium rare.
I love this steak chilled the next day in a sandwich or salad.
150
Herb-Grilled
SERVES 4 London Broil
Marinade 1. Combine marinade ingredients.
2 sprigs rosemary, leaves 2. In a re-sealable plastic bag, rub steak with marinade, being sure
chopped to coat all sides. Refrigerate for 2 hrs. or up to 24 hrs.
4 sprigs thyme, leaves chopped 3. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
Grill to 400° F/204° C.
¼ cup pesto
1 tbsp. kosher salt 4. Place London broil on the Grill and grill about 9 mins. per side
or to desired temperature.
1 tbsp. course ground black
pepper 5. Let rest for 10 mins. before slicing thinly across the grain.
2 tsp. extra virgin olive oil 6. Serve with your favorite side dish or in a delicious sandwich.
3 lb London broil
Eric’s Tip: If you want an extra special treat, make yourself

a London broil club sandwich!
151
Pork Chops
with Dried
SERVES 6 Plums & Shallots
Plum Sauce 1. In a small bowl, combine dried plums with red wine. Soak for 30 mins.
1 cup dried plums 2. In a saucepan, sauté shallots in butter for 2 mins. or until tender.
1 cup red wine 3. Add plums, thyme, port wine, chicken broth, and rice wine vinegar
to shallots. Cook until reduced by half. Add the cream. Reduce again
1 tbsp. butter
until slightly thickened. Set sauce aside.
2 shallots, peeled & sliced
4. Place the Grill Plate on the PowerXL Smokeless Grill and preheat the
3 sprigs thyme Grill to 400° F/204° C.
½ cup port wine 5. Season pork chops with salt and pepper.
½ cup chicken broth 6. Place pork chops on Grill and grill until temperature reaches
145° F/63° C. Allow to rest.
/3 cup rice wine vinegar
1
7. Drizzle pork chops with plum sauce.

¼ cup cream
8. Serve with grilled carrots or your favorite vegetable.
6 center cut pork chops
1 tbsp. sea salt
Eric’s Tip: With the availability of dried fruits, the variations

are almost endless. If you don’t like dried plums, use dried figs.
If you don’t like figs, use dried apricots.
153
Grilled Cowboy
Steak with Eric’s
SERVES 2 Herb Salt Rub
Eric’s Herb Salt Rub 1. Remove herbs from stems. Blend salt rub ingredients together
in a food processor.
1 cup course ground sea salt
2 tbsp. black peppercorns
the Grill to 400° F/204° C,
3 sprigs rosemary
3. Rub the steak with ½ tbsp. salt rub on each side. Any remaining
4 sprigs thyme rub can be kept in a sealed container and used for meat or fish.
1 sprig sage 4. Grill steak on each side for 7 mins. or until desired doneness.
2 sprigs tarragon 5. Let steak rest for 10 mins. before slicing and serving.
2 lb. cowboy steak (bone-in,

ribeye, trimmed)
154
Cherry Tomato
SERVES 2 Pork Tenderloin
Marinade 1. Combine marinade ingredients. Marinate pork in the refrigerator

for 1 hr.
3 tbsp. olive oil
3. Place the pork on the Grill and grill until internal temperature reaches
1 tbsp. cider vinegar 145° F/63° C-155° F/68° C approximately 30–40 mins. Allow to rest.
1 tsp. sea salt 4. Sauce: in a saucepot, sauté the garlic in olive oil until lightly golden.
5. Add tomatoes and toss for 2 mins. Add remaining sauce ingredients
and reduce by half.
2 1 1/2 lb pork tenderloins 6. Spoon sauce over pork tenderloin before serving.
Sauce
1 tbsp. olive oil
1 pint cherry tomatoes, halved
1 sprig tarragon, chopped
½ cup Kalamata olives, halved
½ cup chicken broth
¼ cup white wine
1 tbsp. white balsamic vinegar
1 tbsp. honey
1 tsp. Dijon mustard
2 tbsp. butter
Eric’s Tip: Allow pork tenderloin to rest for 15 mins.
before slicing.
157
Chimichurri
SERVES 2 Sirloin Steak
Chimichurri Sauce 1. Combine chimichurri sauce ingredients in a blender and blend

until well incorporated.
½ cup fresh Italian parsley
¼ cup olive oil
3. Season steaks with salt and pepper. Grill about 7 mins. on each
¼ cup fresh cilantro side, or to desired doneness.
1 garlic clove, peeled 4. Let steaks rest for 10 mins. before slicing.
½ tsp. dried crushed red pepper 5. Top steak with chimichurri sauce just before serving.
½ tsp. ground cumin
½ tsp. salt
2 12-oz NY strip steaks
1 tsp. sea salt
1 tsp. course ground black

pepper
Eric’s Tip: If you aren’t a fan of cilantro, you can substitute any herb such
as basil or thyme. You can make a Chimichurri Rojo by adding tomato or red
pepper purée.
158
Mediterranean
SERVES 6 Pork Chops
6 thick-cut pork chops 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
¼ cup olive oil
2. Rub pork chops with olive oil, sea salt, and pepper.
1 tbsp. sea salt
3. Place chops on the Grill and grill about 5-7 mins. per side or until
internal temperature reaches 145° F/63° C-155° F/68° C.
Salad 4. In a bowl, combine all salad ingredients. Toss.
½ cup Kalamata olives 5. Serve pork chops with salad and your favorite side dishes.
1 pint cherry tomatoes, quartered
1/4 cup feta cheese
1 sprig fresh oregano
1 cup cannellini beans
Eric’s Tip: I love spooning the salad over couscous

or tabbouleh for a complete meal.
159
Lamb Loin Chops
with Eric’s Red
SERVES 4 Meat Rub
Eric’s Red Meat Rub 1. Place the Grill plate on the PowerXL Smokeless Grill and preheat
2 tbsp. crushed sea salt
2. Distribute rub evenly over the lamb chops.
2 tbsp. brown sugar
3. Place the lamb on the Grill, cover with the lid and grill 5-7 mins.
2 tbsp. ground black coffee
per side, or to desired temperature.
1 tbsp. granulated garlic
4. Let rest 10 mins. before serving with your favorite side dishes.
1 tbsp. granulated onion
1 tbsp. cumin
1 tbsp. coriander
12 lamb loin chops
Eric’s Tip: Try using this with a nice thick tuna steak!
161
Eric’s
SERVES 2 Surf & Turf
Eric’s Red Meat Rub 1. Place the Grill plate on the PowerXL Smokeless Grill and preheat
¼ cup sea salt the Grill to to 400° F/204° C.
¼ cup brown sugar 2. Cover steaks with red meat rub on each side.
¼ cup ground black coffee 3. Sprinkle lobster with fish rub.
2 tbsp. granulated garlic
4. Place steaks and lobster on Grill and grill until desired temperature.
3 tbsp. granulated onion
5. Serve with lemon wedges and your favorite side dishes.
1 tbsp. cumin, ground
1 tbsp. coriander
Eric’s Fish Rub

½ tsp. sea salt
½ tsp. thyme
½ tsp. tarragon
½ tbsp. dried parsley
½ tbsp. dried chives
½ tsp. ground white pepper
½ tsp. dried lemon peel
½ tsp. celery seeds
2 10-oz rib eye steaks

2 6-oz lobster tails
lemon wedges, for serving
Eric’s Tip: The whole thing about surf and turf is that you can use any cut of
meat, fish or seafood. You can tailor it to your personal tastes and to what is
fresh or available at the market.
162
Grilled
Skirt Steak
SERVES 4 with Salsa Verde
Marinade 1. Combine all marinade ingredients together and add steaks.

Marinate in the refrigerator for 1-2 hrs.
juice of 2 limes
4 cloves garlic, peeled &
chopped
3. Grill the tomatillos, peppers, garlic, and onions until tender
1 tbsp. ground coriander
and charred. Puree in a blender with remaining salsa ingredients.
10 sprigs cilantro, chopped Set aside.
½ cup olive oil 4. Remove steak from marinade. Pat dry with paper towels.
Grill 5-7 mins. per side or to desired doneness.
1 tbsp. sea salt
5. Let rest 10 mins. before slicing. Serve steak warm with salsa verde.
1 tbsp. Sriracha sauce
2 1-lb skirt steaks
Salsa Verde
8 tomatillos, husked & rinsed
2 serrano peppers
½ small onion, peeled &

chopped
8 sprigs fresh cilantro
1 tsp. sea salt
juice of ½ lime
Eric’s Tip: For the best street tacos, top warmed corn tortillas with the
grilled steak, chopped red onion, and crumbled queso fresco.
164
Hanger Steak
& Green
SERVES 4 Peppercorn Butter
2 lb hanger steak 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 tbsp. sea salt
2. Rub the steak with sea salt, pepper, and olive oil.
1 tbsp. coarse ground black
peppercorns 3. In an electric mixer, blend butter ingredients until creamy.
¼ cup olive oil 4. Place steaks on the Grill and grill to desired temperature.
5. Allow steaks to rest before slicing. Top with peppercorn butter

Bleu Cheese
Green Peppercorn Butter
½ lb butter
¼ cup crumbled bleu cheese
1 tbsp. chopped green

peppercorns
½ tbsp. Dijon mustard
Eric’s Tip: Don’t forget to slice the meat against the grain
or you will risk a tough piece of steak.
165
Flank Steak
with Balsamic
SERVES 6 Onion Dressing
Balsamic Onion Dressing 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
6 cipollini onions, peeled
2. Rub Flank steak with sea salt, pepper, and olive oil.
¼ cup balsamic vinegar
3. Mix balsamic onion dressing ingredients together.
4. Using a slotted spoon, remove onions from dressing and grill
1 sprig thyme, chopped
until tender (about 10 mins.). Cool slightly, then cut onions into
1 tsp. sea salt quarters before returning to the dressing.
½ tsp. ground black pepper 5. Place steaks on the Grill and grill to desired temperature.
1 tsp. sugar 6. Let steaks rest before slicing. Drizzle with dressing before serving
with your favorite side dish.
1 flank steak
1–2 tsp. sea salt
2 tbsp. olive oil
Eric’s Tip: If you can’t find cipollini onions, you can substitute
frozen pearl onions. Just make sure they’re thawed and patted dry.
167
Grilled Filet
with Porcini
SERVES 8 Compound Butter
Compound Butter 1. In a saucepot, combine mushrooms, red wine, and shallot.

Bring to a boil and reduce by 2/3. Set aside to cool.
¼ cup dried porcini mushrooms
2. Combine sea salt, black pepper, tarragon, butter, and Dijon
½ cup red wine
mustard in a bowl. Stir in mushroom mixture and set aside.
½ shallot, peeled & diced
3. Place the Grill Plate on the PowerXL Smokeless Grill and
½ tsp. sea salt preheat the Grill to 400° F/204° C.
½ tsp. ground black pepper 4. Season filets with sea salt and pepper.
2 sprigs tarragon, chopped 5. Place steaks on the Grill and grill for 4-5 mins. per side or to
desired temperature.
½ lb sweet butter, softened
6. Top filets with butter before serving.
½ tbsp. Dijon mustard
7. Roll leftover compound butter in wax paper and store in the
freezer for future use.
8 6-oz beef tenderloin filets
1 tbsp. sea salt
Eric’s Tip: Mix this butter into rice, pasta, veggies or even make an
awesome garlic bread with it. My favorite is to mash it into a baked potato.
168
Filet with
Mushrooms
SERVES 6 & Shallots
6 beef filets, 6 oz. 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
the Grill to 400° F/204° C for 4 mins.
2 tbsp. olive oil
2. Rub the filets with olive oil, sea salt, and pepper.
1 tbsp. sea salt
3. Sear the filets on each side, about 5-7 minutes or to desired
temperature. Plate filets and set aside.
1 lb. cremini mushrooms
4. Cook mushrooms and shallots on the Griddle Plate with butter
2 shallots, peeled & minced and rosemary, 6-7 minutes.
2 tbsp. butter, soft 5. Serve filets with mushrooms and shallots.
2 sprigs rosemary
Griddle Recipe
171
Shishito Peppers
with Feta & Herbs
Lemony Asparagus
with Basil & Oregano
Grilled Corn with Cilantro Aioli
Grilled Eggplant Parm
Grilled Veggie Kabobs VEGGIES

Chipotle-Grilled
Cauliflower Steaks
Grilled Asparagus & Feta
Zucchini Fritters
Shishito
Peppers with
SERVES 4 Feta & Herbs
½ lb shishito peppers 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2. In a bowl, combine peppers with olive oil, garlic, sea salt, and red
4 cloves garlic, peeled & sliced
pepper flakes.
1 tsp. sea salt
3. Using a slotted spoon, place peppers and garlic on the Grill
½ tsp. hot red pepper flakes and grill until charred and tender. Reserve remaining olive oil
in the bowl.
4. Plate garlic and peppers. Sprinkle with remaining olive oil, feta,
1 sprig rosemary, chopped and herbs.
2 sprigs thyme, chopped
5. Serve peppers alone or with your favorite protein (I recommend
the Skirt Steak).
Eric’s Tip: Don’t be afraid of the shishito pepper. It’s only a little hotter than a
bell pepper, well below a jalapeño.
174
Lemony
Asparagus with
SERVES 4 Basil & Oregano
1 lb asparagus 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2. Toss asparagus with olive oil, sea salt, red pepper flakes, and
1 tsp. sea salt
garlic powder.
½ tsp. red pepper flakes
3. Place asparagus on Grill and grill until tender and lightly charred.
½ tsp. granulated garlic powder
4. Sprinkle asparagus with oregano, basil, lemon zest, and lemon juice
½ tsp. dried oregano immediately before serving.
zest of ½ lemon
juice of ½ lemon
Eric’s Tip: If fresh asparagus isn’t available, you can substitute

fresh green beans or even baby bok choy.
175
Grilled Corn
SERVES 4 with Cilantro Aioli
4 ears corn, shucked 1. Cilantro aioli: in a blender, combine mayonnaise, cilantro, and
garlic until smooth.
Cilantro Aioli 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 cup mayonnaise
3. Place corn on the Grill and cover with the glass lid. Grill corn on
1/2 cup packed fresh cilantro
all sides.
4. Brush the corn with aioli and roll in feta cheese.
5. Drizzle with Sriracha before serving.

1 cup feta cheese
1 tbsp. Sriracha, for serving
Eric’s Tip: After grilling, slice into 2-inch sections then skewer the cobb
for “lollipop” style appetizers.
176
Grilled
SERVES 4 Eggplant Parm
1 large eggplant (8 slices) 1. In a bowl, marinate the eggplant with garlic, olive oil, vinegar,
sea salt, and pepper for 1 hr.
1/4 cup olive oil
3. Drain the marinade from the eggplant.
1 tsp. kosher salt
4. Arrange eggplant onto the Grill Plate. Grill on both sides until charred
1/4 tsp. ground black pepper and cooked through.
8 tomato slices 5. Layer eggplant with tomato, mozzarella, and Parmigiano.

Cover with the Glass Lid, reduce the heat to 300° F/149° C, and cook
8 mozzarella slices
until the cheese melts.
2 tbsp. grated Parmigiano-
6. Serve warm with marinara sauce.
Reggiano cheese
1 cup marinara sauce, heated
8 basil leaves
Eric’s Tip: I love adding grilled zucchini, yellow squash

and portobello mushrooms for a Primavera Parmigiana.
179
Grilled
SERVES 6 Veggie Kabobs
1 red pepper, diced large 1. Skewer the vegetables.
1 yellow pepper, diced large 2. Marinade: in a bowl, combine vinegar, herbs, garlic, sea salt,
and pepper. Pour over vegetable skewers. Marinate for 1 hr. at
1 zucchini, cut into 1-in. rounds
room temperature.
1 yellow squash, cut into 1-in.
rounds
12 medium mushrooms
4. Drain the marinade from the kabobs. Arrange kabobs on the
1 red onion, diced large Grill Plate, and grill, rotating until vegetables are tender.
Marinade
¾ cup cider vinegar
2 tbsp. basil, chopped
2 tbsp. parsley, chopped
1 tbsp. sea salt
Eric’s Tip: I always have a warm pita schmeared with hummus ready
to wrap around the kabobs when they come hot off the Grill Plate.
180
Chipotle-Grilled
SERVES 4 Cauliflower Steaks
1 large head cauliflower, 1. In a pan, marinate the cauliflower with olive oil, vinegar, 1 tbsp.
sliced into 1 in.-thick steaks lime juice, and garlic for 1 hr. at room temperature.
2. Chipotle rub: in a separate bowl, combine sea salt, pepper,

Marinade and chipotle powder.
½ cup extra virgin olive oil 3. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2 tbsp. rice wine vinegar the Grill to 350° F/177° C.
2 tbsp. lime juice, divided 4. Drain the marinade from the cauliflower. Sprinkle with chipotle rub.
2 cloves garlic, peeled & minced 5. Place cauliflower on the Grill and grill about 7 mins. per side until
crisp and tender.
Chipotle Rub 6. Sprinkle cauliflower with cilantro before serving.
2 tbsp. kosher salt
1 tsp. chipotle powder
1/4 cup cilantro leaves, chopped,

to serve
Eric’s Tip: I’ll swap the chipotle for curry powder to give
this dish an exotic, Middle Eastern flair.
183
Grilled
SERVES 4-6 Asparagus & Feta
1 lb asparagus, trimmed 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2. Coat asparagus with olive oil. Season with salt and pepper.
½ tsp. sea salt
3. Place asparagus on the Grill until and grill until tender and charred.
4. Sprinkle asparagus with lemon juice, feta, pine nuts, and dried
juice of 1 lemon
oregano before serving.
¼ cup pine nuts, lightly toasted
Eric’s Tip: If fresh asparagus is not available, green beans can

be substituted.
184
Zucchini
MAKES 16 Fritters
1 zucchini, shredded 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
1/3 cup flour
2. In a bowl, combine all ingredients except olive oil.
1/3 cup grated Parmesan cheese
3. Coat the Griddle Plate with olive oil.
2 eggs
4. Drop heaping tablespoons of fritter batter onto the Griddle.
¼ tsp. sea salt
½ tsp. ground black pepper 5. Cook on both sides until golden.
½ small onion, diced
3 tbsp. olive oil
Griddle Recipe
185
Banana Split Pizza
Grilled Cinnamon S’mores Toast
Salted Caramel
Peanut Butter Sundae
Grilled Doughnut Triple Decker

Ice Cream Sandwich
Grilled Banana Split Sundae
Grilled Peaches & Berries

Over Vanilla Ice Cream
DESSERTS
Apple Pie Panini
Grilled Pound Cake & Fruit
Grilled Fruit Skewers
Grilled Strawberry Shortcake
Grilled Pineapple Sundae
Brioche French Toast
Grilled Apple Bowls

& Vanilla Ice Cream
Sweet Potato Pancakes
French Toast Sundae

Banana
SERVES 8 Split Pizza
8 oz thin-crust pizza dough 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
¼ cup caramel sauce
2. Place strawberries and bananas on Grill and grill until lightly charred.
2 bananas, sliced
Remove to cool.
8 strawberries, halved
3. Place pizza dough onto the the Grill. Cook 3 minutes, flip, and cook
2 tbsp. chocolate sauce an additional 3-5 minutes. Remove.
2 tbsp. raspberry sauce 4. Spread caramel sauce over the pizza. Layer with bananas and
strawberries.
¼ cup chopped peanuts
5. Drizzle with chocolate and raspberry sauces. Top with peanuts.
6. Cut pizza into 8 slices. Serve alone or with your favorite ice cream.
Eric’s Tip: Sprinkling toasted coconut or crumbled graham crackers

will add extra flavor and crunch!
188
GREAT FOR
Breakfast
Grilled Cinnamon
SERVES 2 S’mores Toast
½ cup sugar 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 tbsp. cinnamon
2. Combine sugar and cinnamon in a bowl.
4 slices white bread
3. Spread margarine over one side of each slice of bread. Sprinkle
¼ cup margarine
with cinnamon and sugar mixture.
15 baby marshmallows
4. Arrange two slices of bread onto the Grill, margarine side down.
1 4-oz chocolate bar Cover each slice with marshmallows and half of the chocolate bar.
5. Top with remaining two slices of bread. Grill 3 mins. per side,
until chocolate and marshmallows are melted.
Serve alone or with a tall glass of milk.
Eric’s Tip: As if this couldn’t get any better, try a little peanut
butter inside!
189
Salted Caramel
Peanut Butter
MAKES 4 Sundae
4 bananas, peeled & sliced into 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
medallions the Grill to 400° F/204° C.
4 large scoops vanilla ice cream 2. Place bananas on the Grill and grill until caramelized.
½ cup creamy peanut butter 3. Scoop ice cream into a serving bowl. Top with bananas, peanut
butter, caramel sauce, and chopped peanuts.
½ cup caramel sauce
¼ cup chopped peanuts 4. Sprinkle lightly with pink sea salt before serving.
pink sea salt, to sprinkle
Eric’s Tip: Sprinkle the bananas with cinnamon and cayenne pepper before
grilling for a little kick!
190
Grilled Doughnut
Triple Decker Ice
SERVES 4 Cream Sandwich
4 apple cider doughnuts, sliced 1. Place the ice cream into a small baking pan and cover with plastic
in half wrap. Press to about 2 inches thick, then freeze.
2 pears, halved, cored & sliced 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
4 cups vanilla ice cream, slightly
softened 3. Arrange doughnut and pears halves on the Grill and grill to
½ cup chocolate sauce desired doneness.
whipped cream, for serving 4. Cut frozen ice cream into 8 discs the same size as the doughnuts.
5. Place one doughnut half onto each dish. Layer with sliced pears and
ice cream. Top with a second doughnut half. Repeat to make it a triple
decker. Insert a skewer through the center of the tower to keep it stable.
6. Drizzle with chocolate sauce and whipped cream before serving.
Eric’s Tip: The key to this recipe is to use the best seasonal
fruit. Local orchards and farm stands will keep the variety
of this recipe endless!
193
Grilled
Banana
SERVES 2 Split Sundae
Strawberry Sauce 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
8 oz strawberries
2. Place strawberries, pineapple, and banana halves onto the Grill
2 tsp. sugar
and grill to desired doneness. Set aside.
3. Strawberry sauce: in a small saucepan, combine the grilled strawberries

Pineapple Sauce
with sugar. Cook until sugar is dissolved and strawberries are blended.
8 oz pineapple rounds
4. Pineapple sauce: in a separate saucepan, combine the grilled pineapples
¼ cup light brown sugar with light brown sugar. Cook until sugar is dissolved and pineapples
are blended.
Sundae Basics 5. Assemble the sundae: line a dish with grilled bananas.
4 bananas, halved lengthwise 6. Top with 3 scoops vanilla and / or chocolate ice cream and fruit sauces.
vanilla ice cream 7. Sprinkle with peanuts. Top with chocolate sauce and whipped cream
chocolate ice cream before serving.
chocolate sauce
½ cup chopped peanuts
whipped cream
Eric’s Tip: I love using this grilled fruit sauce to flavor my margaritas!
194
Grilled Peaches
& Berries Over
SERVES 2 Vanilla Ice Cream
Simple Syrup 1. Simple syrup: bring water, sugar, and cinnamon stick to a boil.
Add orange liqueur. Remove from heat.
½ cup water
2. Combine peaches and strawberries in a bowl with simple syrup.
½ cup sugar
Soak for 1 hr. at room temperature.
1 cinnamon stick
1 tbsp. orange liqueur the Grill to 350° F/177° C.
2 peaches, halved & pitted 4. Place strawberries and peaches on the Grill and grill until tender.
6 strawberries, halved 5. Top ice cream with grilled fruit. Garnish with blueberries and fresh
mint immediately before serving.
vanilla ice cream
½ cup fresh blueberries,

for garnish
mint, for garnish
Eric’s Tip: I love combining flatbread, chocolate hazelnut

spread, and grilled fruit for an amazing dessert pizza!
197
Apple Pie
SERVES 4 Panini
8 slices white bread 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
4 tbsp. butter, softened
2. Brush the bread on one side with butter.
2 Granny Smith apples, cored,
halved & sliced thinly 3. In a bowl, combine the apples, brown sugar, and cinnamon. Mix.
¼ cup brown sugar 4. Spread cream cheese thinly on the un-buttered side of the bread.
1 tsp. cinnamon 5. Assemble the paninis with the apple mixture and second slice of bread.
½ cup cream cheese, softened
6. Place paninis on the Grill and grill each side until golden.
2 cups vanilla ice cream
7. Cut paninis in half before serving with vanilla ice cream.
Eric’s Tip: I love trying different cheeses with this recipe. Yellow cheddar and
Brie are my two favorites!
198
Grilled Pound
SERVES 6 Cake & Fruit
6 slices pound cake 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
3 peaches, sliced & pitted
2. Arrange the pound cake, peaches, bananas, and strawberries
3 bananas, peeled & sliced
on the Grill. Cook on both sides to desired doneness.
24 large strawberries
3. Toss the fruit with simple syrup. Set aside.
½ cup simple syrup
(see Grilled Peaches & Berries 4. Plate the pound cake with the grilled fruit.
Over Vanilla Ice Cream recipe)
5. Top with raspberry sauce and whipped cream. Garnish with mint
¼ cup raspberry sauce leaves immediately before serving.
1 cup whipped cream
6 mint leaves, for garnish
Eric’s Tip: Another delicious variation on this recipe is to slice

a corn muffin in half and grill. The fruit and cream complement
the corn’s sweetness.
201
Grilled
SERVES 6 Fruit Skewers
8 large strawberries 1. Place the Grill Plate on the PowerXL Smokeless Grill and
preheat the Grill to 350° F/177° C.
2 peaches, thickly sliced
2. Skewer the cut fruit. Place skewers on the Grill and grill to
1 pear, thickly sliced
desired doneness.
1 cup pineapple, cubed
3. Dipping sauce: in a saucepot, bring the heavy cream to a boil.
1 banana, thickly sliced Add the chocolate chips and remove from heat.
4. Stir until creamy, then add vanilla.

Chocolate Dipping Sauce
5. Serve grilled fruit with chocolate dipping sauce.
1 cup heavy cream
1 cup semisweet chocolate chips
½ tsp. vanilla extract
Eric’s Tip: Feel free to choose any chocolate you like. Dark and white work
well with this recipe.
202
Grilled
Strawberry
SERVES 6 Shortcake
1 angel food cake, sliced into 1. Whip the cream with ¼ cup confectioners’ sugar and vanilla.
wedges Refrigerate the whipped cream until ready to use.
½ stick butter 2. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
1 lb strawberries, cut in half
3. Brush the cake wedges with butter and place on the Grill. Grill
zest of 1 lemon
to desired doneness.
juice of ½ lemon
4. Grill the strawberries. Allow to cool, then toss with lemon zest, lemon
1 tbsp. sugar juice, and 1 tbsp. sugar.
1 ½ cup heavy cream 5. Top cake wedges with strawberries and whipped cream immediately
before serving.
¼ cup confectioners’ sugar,
to whip cream
1 tsp. vanilla extract
Eric’s Tip: I’ve diced the grilled angel food cake and turned
this into an amazing layered trifle when making dessert for
a large group!
205
Grilled
SERVES 2 Pineapple Sundae
¼ pineapple, peeled & sliced 1. Place the Grill Plate on the PowerXL Smokeless Grill and preheat
2. Place pineapple on Grill and grill until tender. Let cool, then chop.
¼ cup whipped cream
3. Scoop ice cream into 2 serving dishes. Immediately before serving,
¼ cup sliced almonds
top with pineapple, whipped cream, and sliced almonds.
Eric’s Tip: You can also make an awesome dessert “salsa” by adding
chopped strawberries and fresh mint.
206
GREAT FOR
Breakfast
Brioche
SERVES 6 French Toast
10 eggs 1. In a bowl beat the eggs. Mix in half and half, cinnamon,
and almond extract.
¾ cup half & half
2. Soak bread in the egg batter for 5 mins.
2 tsp. cinnamon
1 tsp. almond extract
¼ cup maple syrup, to serve
4. Place French toast slices on the Griddle and cook on each side
1 loaf brioche bread, thickly until toasted and charred. Repeat until all slices are cooked.
sliced
5. Serve with maple syrup and butter.
1 stick butter
Griddle Recipe
207
Grilled Apple
Bowls & Vanilla
SERVES 4 Ice Cream
Simple Syrup 1. Simple syrup: in a saucepan, bring the sugar, water, and cinnamon
stick to a boil. Set aside.
1 cup sugar
2. Cut the apples in half and core with a melon baller. Add to the hot
1 cup water
simple syrup.
1 cinnamon stick
2 apples, large 4. Arrange apples on the Grill Plate, cut side down. Grill for 3 mins.
Flip and continue grilling until tender. Baste with simple syrup.
5. Top the apples with ice cream, caramel sauce, and chopped pecans
½ cup caramel sauce
½ cup chopped pecans
Eric’s Tip: These apples can also be made in advance.

After grilling, cool in the refrigerator. When you are ready
to serve, warm up in the microwave.
209
GREAT FOR
Breakfast
Sweet
SERVES 2 Potato Pancakes
Wet 1. Mix the wet ingredients together and set aside.
¾ cup sweet potato, cooked 2. Mix all dry ingredients together.

& pureed
3. Make a well in the center and pour wet ingredients over dry
2 eggs ingredients. Gently fold together until combined.
1 cup buttermilk 4. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
3 tbsp. butter, melted, for batter the Grill to 350° F/177° C.
5. Melt 2 tbsp. butter on Griddle.

Dry
6. Dollop batter and cook pancakes until bubbles appear, flip,
1 cup flour and continue cooking until done.
2 tsp. baking powder 7. Serve with walnut or pecan syrup and bananas.
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. brown sugar
2 tbsp. butter, for cooking
walnut or pecan syrup, for

serving
sliced bananas, for serving
Griddle Recipe
210
French Toast
SERVES 6 Sundae
2 cups half & half 1. Place the Griddle Plate on the PowerXL Smokeless Grill and preheat
6 eggs
2. In a large bowl, combine the half and half, eggs, vanilla, salt,
1 tsp. vanilla extract
and cinnamon. Whisk to combine.
1 tsp. salt
3. Quickly submerge challah slices fully into the egg mixture.
2 tbsp. cinnamon
4. Brush the Griddle with butter. Place the challah onto the Griddle.
1 loaf challah bread, sliced into Cook until golden brown, about 2-3 mins. per side.
1-in. pieces
5. To serve, cut two pieces of French toast in half and arrange in a dish
2 tbsp. butter, melted or bowl.
vanilla ice cream, for serving 6. Top with vanilla ice cream and some chopped walnuts.
chopped walnuts, for serving 7. Drizzle with maple syrup and garnish with whipped cream before
maple syrup, for serving serving.
whipped cream, for serving
Griddle Recipe
212
INDEX
24-Hour Marinated Flat Iron Steaks, 150 avocados
on BLT Pizza, 104
Chive, Avocado & Goat Cheese Omelet, 37
A
aioli
cilantro, 131, 176 B
Grilled Corn Salad as, 50 bacon
almonds, 206 Arugula Salad with Grilled Tomato Vinaigrette, 52
American cheese BLT Pizza, 104
Cheeseburger Quesadilla, 86 Cheese-Stuffed Dates, 23
Mac & Cheese Panini, 66 in Cheese-Stuffed Sweet Mini Peppers, 33
Mac & Cheese Quesadilla, 81 Chicken Ranch Pizza, 97
Philly Cheesesteak, 74 Grilled Stuffed Portobello Mushrooms, 22
in Mac & Cheese Panini, 66
anchovies Sweet & Spicy Bacon-Wrapped Catfish, 135
Grilled Scallops with Green Goddess Dressing, 46
Grilled Shrimp Caesar Salad, 42 balsamic vinegar, 167
angel food cake, 205 Banana Split Pizza, 188
appetizers bananas
Cheese-Stuffed Dates, 23 Banana Split Pizza, 188
Cheese-Stuffed Sweet Mini Peppers, 33 Grilled Banana Split Sundae, 194
Chicken Satay, 27 Grilled Fruit Skewers, 202
Chive, Avocado & Goat Cheese Omelet, 37 Grilled Pound Cake & Fruit, 201
Eggs in a Basket, 36 Salted Caramel Peanut Butter Sundae, 190
Grilled Peach & Pineapple Salsa, 31 basil, 175
Grilled Stuffed Portobello Mushrooms, 22 BBQ Chicken Pizza, 93
Maryland Crab Cakes, 34 BBQ sauce
Mozzarella Crostini & Grilled Tomatoes, 28 BBQ Chicken Pizza, 93
Mushroom Bruschetta, 32 Spicy BBQ Brick Chicken, 119
Warm Tomato Caprese as, 45 beans
Apple Pie Panini, 198 black, 98
apples cannellini, 159
Apple Pie Panini, 198 beef
Grilled Apple Bowls & Vanilla Ice Cream, 209 filets, 168, 171
arugula ground (See ground beef)
Arugula Salad with Grilled Tomato Vinaigrette, 52 steaks (See steaks)
Caramelized Onion, Pear & Bleu Cheese Pizza, 101 bell peppers, 50
Fig & Arugula Pizza, 108 black beans, 98
Blackened Chicken Breast with Mango Salsa, 127
Pesto Chicken Paillard, 125
on Spinach, Feta & Red Onion Pizza, 102 BLT Pizza, 104
Arugula Salad with Grilled Tomato Vinaigrette, 52 bleu cheese
Arugula Salad with Grilled Tomato Vinaigrette, 52
Asiago cheese
Buffalo Chicken Burger, 59
Cheese-Stuffed Sweet Mini Peppers, 33
Caramelized Onion, Pear & Bleu Cheese Pizza, 101
Wild Mushroom Asiago Pizza, 92
Cheese-Stuffed Dates, 23
asparagus Fig & Arugula Pizza, 108
Grilled Asparagus & Feta, 184 Hanger Steak & Green Peppercorn Butter, 165
Lemony Asparagus with Basil & Oregano, 175
214
blueberries, 197 Mac & Cheese Quesadilla, 81
bok choy, 175 cheddar jack cheese, 89
breakfasts Cheddar Jalapeño Stuffed Burger, 58
Brioche French Toast, 207 cheese
Chive, Avocado & Goat Cheese Omelet, 37 American (See American cheese)
Eggs in a Basket, 36 Asiago, 33, 92
Grilled Cinnamon S’mores Toast, 189 bleu (See bleu cheese)
Sweet Potato Pancakes, 210 cheddar (See cheddar cheese)
Brioche French Toast, 207 cheddar jack, 89
broccoli rabe, 77 cream, 23, 33, 198
bruschetta, 32 feta (See feta cheese)
goat, 37, 62
Brussels sprouts, 89 Grana Padano, 92
Buffalo Chicken Burger, 59 mozzarella (See mozzarella cheese)
burgers Parmesan, 42, 116, 185
Buffalo Chicken Burger, 59 Parmigiano-Reggiano, 125, 179
Cheddar Jalapeño Stuffed Burger, 58 provolone, 73, 104
Kimchi Korean Burger, 65 ricotta, 94
Lamb & Goat Cheese Burger, 62 Swiss, 69, 76
Mozzarella & Pepperoni Stuffed Burger, 70 Cheeseburger Quesadilla, 86
Patty Melt, 76 cheesesteak, 74
burritos, 40 Cheese-Stuffed Dates, 23
butter Cheese-Stuffed Sweet Mini Peppers, 33
bleu cheese green peppercorn, 165
lime cilantro, 139 Cherry Tomato Pork Tenderloin, 157
mustard-dill, 147 chicken
porcini, 168 BBQ Chicken Pizza, 93
button mushrooms, 69 Blackened Chicken Breast with Mango Salsa, 127
Buffalo Chicken Burger, 59
Chicken Broccoli Rabe Panini, 77
Chicken Ranch Pizza, 97
C Chicken Satay, 27
Caesar salad, 42 Chili Lime Spatchcock Chicken, 115
cakes Greek Quesadilla, 85
Grilled Pound Cake & Fruit, 201 Grilled Chicken & Pineapple Salad, 40
Grilled Strawberry Shortcake, 205 Grilled Chipotle Chicken Salad, 41
Italian Chicken & Panzanella, 126
cannellini beans, 159 Pesto Chicken Paillard, 125
caramel sauce on Pesto White Pizza, 94
Banana Split Pizza, 188 Spicy BBQ Brick Chicken, 119
Grilled Apple Bowls & Vanilla Ice Cream, 209 Sticky Sesame Ginger Chicken Wings, 112
Salted Caramel Peanut Butter Sundae, 190 Sweet & Spicy Smoked Chicken Thighs, 122
Caramelized Mushroom Panini, 69 Tandoori Chicken Skewers, 121
Caramelized Onion, Pear & Bleu Cheese Pizza, 101 Teriyaki Chicken Quesadilla, 80
catfish, 135 Tomato & Olive Grilled Thighs, 118
Tomato & Pesto Stuffed Chicken Breast, 116
cauliflower, 183
Chicken Broccoli Rabe Panini, 77
celery, 50
Chicken Ranch Pizza, 97
cheddar cheese
BBQ Chicken Pizza, 93 Chicken Satay, 27
Cheddar Jalapeño Stuffed Burger, 58 Chili Lime Spatchcock Chicken, 115
Chicken Ranch Pizza, 97 chili powder, 115
Eggs in a Basket, 36 Chimichurri Sirloin Steak, 158
Mac & Cheese Panini, 66
215
chipotle peppers, 41 Grilled Cinnamon S’mores Toast, 189
Chipotle-Grilled Cauliflower Steaks, 183 Grilled Doughnut Triple Decker Ice Cream Sandwich,
Chive, Avocado & Goat Cheese Omelet, 37 193
Grilled Fruit Skewers, 202
chocolate Grilled Peaches & Berries Over Vanilla Ice Cream, 197
Banana Split Pizza, 188 Grilled Pineapple Sundae, 206
Grilled Cinnamon S’mores Toast, 189 Grilled Pound Cake & Fruit, 201
Grilled Doughnut Triple Decker Ice Cream Sandwich, Grilled Strawberry Shortcake, 205
193 Salted Caramel Peanut Butter Sundae, 190
Grilled Fruit Skewers, 202 Sweet Potato Pancakes, 210
chorizo dill, 147
Grilled Salmon & Chorizo Vinaigrette, 132
Mexican Pizza, 98 doughnuts, 193
Shrimp & Sausage Skewers, 134 dressings
cider, 130 balsamic onion, 167
Caesar, 42
cilantro Chorizo Vinaigrette, 132
Grilled Corn with Cilantro Aioli, 176 green goddess, 46
Grilled Tuna & Lime Cilantro Butter Sauce, 139 for Grilled Chicken & Pineapple Salad, 40
Shrimp Tacos & Cilantro Aioli, 131 for Grilled Chipotle Chicken Salad, 41
cinnamon, 189 olive oil, 73
cipollini onions, 167 tomato vinaigrette, 52
coconut, 141 vinaigrette for Grilled Bread Salad, 53
corn
Grilled Corn Salad, 50
Grilled Corn with Cilantro Aioli, 176
Tilapia with Corn Salsa, 138
E
eggplant
corn muffin, 201 Grilled Eggplant Parm, 179
crab meat, 34 Warm Tomato Caprese, 45
cranberry sauce, 82 eggs
cream cheese Chive, Avocado & Goat Cheese Omelet, 37
Apple Pie Panini, 198 Eggs in a Basket, 36
Cheese-Stuffed Dates, 23 with Grilled Stuffed Portobello Mushrooms, 22
Cheese-Stuffed Sweet Mini Peppers, 33 on Kimchi Korean Burger, 65
cremini mushrooms, 171 Eggs in a Basket, 36
croutons, 42 Eric’s Surf & Turf, 162
cucumbers
Grilled Bread Salad, 53
Grilled Chipotle Chicken Salad, 41
Italian Chicken & Panzanella, 126 F
Curry Coconut Scallops, 141 feta cheese
Greek Quesadilla, 85
Grilled Asparagus & Feta, 184
D Grilled Watermelon Salad, 49
dates, 23 Mediterranean Pork Chops, 159
Shishito Peppers with Feta & Herbs, 174
desserts
Spinach, Feta & Red Onion Pizza, 102
Apple Pie Panini, 198
Banana Split Pizza, 188 Fig & Arugula Pizza, 108
Brioche French Toast, 207 Filet with Mushrooms & Shallots, 171
French Toast Sundae, 212 fish. See also seafood
Grilled Apple Bowls & Vanilla Ice Cream, 209 Grilled Mahi Mahi with Eric’s Fish Rub, 142
Grilled Banana Split Sundae, 194 Grilled Salmon & Chorizo Vinaigrette, 132
216
Grilled Salmon with Cider & Shallots, 130 193
Grilled Tuna & Lime Cilantro Butter Sauce, 139 Grilled Eggplant Parm, 179
grilling, about, 130 Grilled Filet with Porcini Compound Butter, 168
Mustard-Marinated Swordfish with Spinach, 137
Salmon with Mustard-Dill Compound Butter, 147
Sweet & Spicy Bacon-Wrapped Catfish, 135 Grilled Mahi Mahi with Eric’s Fish Rub, 142
Tilapia with Corn Salsa, 138 Grilled Peach & Pineapple Salsa, 31
Flank Steak with Balsamic Onion Dressing, 167 Grilled Peaches & Berries Over Vanilla Ice Cream,
French toast 197
Brioche French Toast, 207 Grilled Pineapple Sundae, 206
French Toast Sundae, 212 Grilled Pound Cake & Fruit, 201
French Toast Sundae, 212 Grilled Salmon & Chorizo Vinaigrette, 132
fritters, 185 Grilled Salmon with Cider & Shallots, 130
Grilled Shrimp Caesar Salad, 42
G Grilled Skirt Steak with Salsa Verde, 164
Garlic Lime Shrimp, 145 Grilled Strawberry Shortcake, 205
ginger, 112 Grilled Stuffed Portobello Mushrooms, 22
glaze, 135 Grilled Tuna & Lime Cilantro Butter Sauce, 139
goat cheese Grilled Veggie Kabobs, 180
Chive, Avocado & Goat Cheese Omelet, 37 Grilled Watermelon Salad, 49
Lamb & Goat Cheese Burger, 62
ground beef
Grana Padano cheese, 92 Cheddar Jalapeño Stuffed Burger, 58
gravy, 82 Cheeseburger Quesadilla, 86
Greek Quesadilla, 85 Kimchi Korean Burger, 65
green beans Mozzarella & Pepperoni Stuffed Burger, 70
in Grilled Asparagus & Feta, 184 Patty Melt, 76
in Lemony Asparagus with Basil & Oregano, 175 guacamole, 80
green goddess dressing, 46
greens
arugula (See arugula)
kale, 40
H
ham, 73
lettuce, 104
mesclun, 125 hamburger patties, 76
micro, 49 Hanger Steak & Green Peppercorn Butter, 165
romaine, 41, 42 Herb-Grilled London Broil, 151
spinach (See spinach) hot cherry peppers, 73
Grilled Apple Bowls & Vanilla Ice Cream, 209 hot sauce
Grilled Asparagus & Feta, 184 Buffalo Chicken Burger, 59
Grilled Banana Split Sundae, 194 Sweet & Spicy Smoked Chicken Thighs, 122
Grilled Bread Salad, 53
grilled cheese, 82
Grilled Chicken & Pineapple Salad, 40 I
Grilled Chipotle Chicken Salad, 41 ice cream
Grilled Cinnamon S’mores Toast, 189 Apple Pie Panini, 198
Grilled Corn Salad, 50 French Toast Sundae, 212
Grilled Apple Bowls & Vanilla Ice Cream, 209
Grilled Corn with Cilantro Aioli, 176 Grilled Banana Split Sundae, 194
Grilled Cowboy Steak with Eric’s Herb Salt Rub, 154 Grilled Doughnut Triple Decker Ice Cream Sandwich,
Grilled Doughnut Triple Decker Ice Cream Sandwich, 193
217
Grilled Peaches & Berries Over Vanilla Ice Cream, 197 mahi mahi
Grilled Pineapple Sundae, 206 Grilled Mahi Mahi with Eric’s Fish Rub, 142
Salted Caramel Peanut Butter Sundae, 190 in Mustard-Marinated Swordfish with Spinach, 137
Italian Chicken & Panzanella, 126 mangoes, 127
Italian Panini, 73 Margherita Pizza, 107
marinades
for 24-Hour Marinated Flat Iron Steaks, 150
J for Cherry Tomato Pork Tenderloin, 157
for Chipotle-Grilled Cauliflower Steaks, 183
jalapeños cider, 130
Blackened Chicken Breast with Mango Salsa, 127 for Garlic Lime Shrimp, 145
Cheddar Jalapeño Stuffed Burger, 58 Greek, 85
Grilled Peach & Pineapple Salsa, 31 for Grilled Chicken & Pineapple Salad, 40
Mexican Pizza, 98 for Grilled Chipotle Chicken Salad, 41
Teriyaki Chicken Quesadilla, 80 for Grilled Skirt Steak with Salsa Verde, 164
Tilapia with Corn Salsa, 138 for Grilled Tuna & Lime Cilantro Butter Sauce, 139
Vegetable Quesadilla, 89 for Grilled Veggie Kabobs, 180
for Herb-Grilled London Broil, 151
for Italian Chicken & Panzanella, 126
K mustard, 137
olive oil, 28
kabobs. See also skewers for Pesto Chicken Paillard, 125
Grilled Veggie Kabobs, 180 for Salmon with Mustard-Dill Compound Butter, 147
Kalamata olives. See olives scallops, 46
kale, 40 shrimp, 42
Kimchi Korean Burger, 65 for Shrimp Po’Boy, 56
Korean Beef Skewers, 24 for Skirt Steak & Tomato Tapenade Sandwich, 61
tandoori, 121
for Teriyaki Chicken Quesadilla, 80
for Tomato & Olive Grilled Thighs, 118
L marinara sauce, 179
lamb marshmallows, 189
Lamb & Goat Cheese Burger, 62 Maryland Crab Cakes, 34
Lamb Loin Chops with Eric’s Red Meat Rub, 161
meats. See also bacon; ground beef; lamb; sausage
Lamb & Goat Cheese Burger, 62 24-Hour Marinated Flat Iron Steaks, 150
Lamb Loin Chops with Eric’s Red Meat Rub, 161 Cherry Tomato Pork Tenderloin, 157
Lemony Asparagus with Basil & Oregano, 175 Chimichurri Sirloin Steak, 158
lettuce, 104 cutting, about, 165
limes Eric’s Surf & Turf, 162
Chili Lime Spatchcock Chicken, 115 Filet with Mushrooms & Shallots, 171
Garlic Lime Shrimp, 145 Flank Steak with Balsamic Onion Dressing, 167
Grilled Tuna & Lime Cilantro Butter Sauce, 139 Grilled Cowboy Steak with Eric’s Herb Salt Rub, 154
Grilled Filet with Porcini Compound Butter, 168
lobster Grilled Skirt Steak with Salsa Verde, 164
Eric’s Surf & Turf, 162 Hanger Steak & Green Peppercorn Butter, 165
in Shrimp Tacos & Cilantro Aioli, 131 Herb-Grilled London Broil, 151
London broil, 151 Italian Panini, 73
Mediterranean Pork Chops, 159
Pork Chops with Dried Plums & Shallots, 153
M Mediterranean Pork Chops, 159
Mac & Cheese Panini, 66 mesclun, 125
Mac & Cheese Quesadilla, 81 Mexican Pizza, 98
218
microgreens, 49 Mediterranean Pork Chops, 159
molasses, 122 Spinach, Feta & Red Onion Pizza, 102
Monterey Jack cheese Tomato & Olive Grilled Thighs, 118
Greek Quesadilla, 85 omelets, 37
Teriyaki Chicken Quesadilla, 80 onions
Turkey & Cranberry Quesadilla, 82 Caramelized Onion, Pear & Bleu Cheese Pizza, 101
mortadella, 73 Spinach, Feta & Red Onion Pizza, 102
mozzarella cheese orange liqueur, 197
Cheese-Stuffed Sweet Mini Peppers, 33 oregano, 175
Chicken Broccoli Rabe Panini, 77 oyster mushrooms, 92
Grilled Eggplant Parm, 179
Grilled Stuffed Portobello Mushrooms, 22
Margherita Pizza, 107
Mozzarella Crostini & Grilled Tomatoes, 28 P
Mozzarella & Pepperoni Stuffed Burger, 70 pancakes, 210
Mushroom Bruschetta, 32 paninis
Pesto White Pizza, 94 Apple Pie Panini, 198
Tomato & Pesto Stuffed Chicken Breast, 116 Caramelized Mushroom Panini, 69
Warm Tomato Caprese, 45 Chicken Broccoli Rabe Panini, 77
Mozzarella Crostini & Grilled Tomatoes, 28 Italian Panini, 73
Mozzarella & Pepperoni Stuffed Burger, 70 Mac & Cheese Panini, 66
Mushroom Bruschetta, 32 panzanella salad, 126
mushrooms Parmesan cheese
about, 32 Grilled Shrimp Caesar Salad, 42
button, 69 Tomato & Pesto Stuffed Chicken Breast, 116
cremini, 171 Zucchini Fritters, 185
Grilled Veggie Kabobs, 180 Parmigiano-Reggiano cheese
oyster, 92 Grilled Eggplant Parm, 179
porcini, 168 Pesto Chicken Paillard, 125
portobello, 22, 32, 92 pasta
shiitake, 92 Mac & Cheese Panini, 66
mustard Mac & Cheese Quesadilla, 81
Mustard-Marinated Swordfish with Spinach, 137 Pesto Chicken Paillard as, 125
Salmon with Mustard-Dill Compound Butter, 147 Patty Melt, 76
Mustard-Marinated Swordfish with Spinach, 137 pea tendrils, 45
peaches
N Grilled Peach & Pineapple Salsa, 31
Grilled Peaches & Berries Over Vanilla Ice Cream, 197
nuts
almonds, 206 Grilled Pound Cake & Fruit, 201
peanuts (See peanuts) peanut butter
pecans, 209 Chicken Satay, 27
pine, 49, 116, 184 Salted Caramel Peanut Butter Sundae, 190
peanuts
Banana Split Pizza, 188
O Chicken Satay, 27
Grilled Banana Split Sundae, 194
olive oil marinade, 28 Salted Caramel Peanut Butter Sundae, 190
olives pears
Cherry Tomato Pork Tenderloin, 157 Arugula Salad with Grilled Tomato Vinaigrette, 52
Greek Quesadilla, 85 Caramelized Onion, Pear & Bleu Cheese Pizza, 101
219
Grilled Doughnut Triple Decker Ice Cream Sandwich, Mexican Pizza, 98
193 Pesto White Pizza, 94
Grilled Fruit Skewers, 202 Spinach, Feta & Red Onion Pizza, 102
pecans, 209 Wild Mushroom Asiago Pizza, 92
peppercorns, 165 plums, 153
pepperoncini Po' Boy
Greek Quesadilla, 85 shrimp, 56
Mozzarella & Pepperoni Stuffed Burger, 70 Sweet & Spicy Bacon-Wrapped Catfish as, 135
pepperoni porcini mushrooms
Cheese-Stuffed Sweet Mini Peppers, 33 Grilled Filet with Porcini Compound Butter, 168
Italian Panini, 73 in Wild Mushroom Asiago Pizza, 92
Mozzarella & Pepperoni Stuffed Burger, 70 pork
peppers Cherry Tomato Pork Tenderloin, 157
bell, 50 Mediterranean Pork Chops, 159
chipotle, 41 Pork Chops with Dried Plums & Shallots, 153
hot cherry, 73 Pork Chops with Dried Plums & Shallots, 153
jalapeños (See jalapeños) portobello mushrooms
mini, 89 Grilled Stuffed Portobello Mushrooms, 22
red (See red peppers) Mushroom Bruschetta, 32
serrano, 164 Wild Mushroom Asiago Pizza, 92
shishito, 174 potatoes, 210
sweet, 33
yellow, 180 pound cake, 201
Pesto Chicken Paillard, 125 Primavera Parmigiana, 179
pesto sauce prosciutto, 49
Margherita Pizza, 107 provolone cheese
Pesto Chicken Paillard, 125 BLT Pizza, 104
Pesto White Pizza, 94 Italian Panini, 73
Tomato & Pesto Stuffed Chicken Breast, 116 pumpkin seeds, 52
Pesto White Pizza, 94
Philly Cheesesteak, 74
pickles, 86 Q
pine nuts quesadillas
Grilled Asparagus & Feta, 184 Cheeseburger Quesadilla, 86
Grilled Watermelon Salad, 49 Greek Quesadilla, 85
Tomato & Pesto Stuffed Chicken Breast, 116 Mac & Cheese Quesadilla, 81
pineapples Maryland style, 81
Grilled Banana Split Sundae, 194 Teriyaki Chicken Quesadilla, 80
Grilled Chicken & Pineapple Salad, 40 Turkey & Cranberry Quesadilla, 82
Grilled Fruit Skewers, 202 Vegetable Quesadilla, 89
Grilled Peach & Pineapple Salsa, 31 quinoa, 40
Grilled Pineapple Sundae, 206
pizzas
BBQ Chicken Pizza, 93
BLT Pizza, 104 R
Caramelized Onion, Pear & Bleu Cheese Pizza, 101 ranch dressing
Chicken Ranch Pizza, 97 Buffalo Chicken Burger, 59
club, 97 Chicken Ranch Pizza, 97
dessert, 188, 197 raspberry sauce
Fig & Arugula Pizza, 108 Banana Split Pizza, 188
Grilled Chipotle Chicken Salad as, 41 Grilled Pound Cake & Fruit, 201
Margherita Pizza, 107 red peppers
220
Blackened Chicken Breast with Mango Salsa, 127 Caramelized Mushroom Panini, 69
Grilled Peach & Pineapple Salsa, 31 Chicken Broccoli Rabe Panini, 77
Grilled Veggie Kabobs, 180 Grilled Veggie Kabobs as, 180
Teriyaki Chicken Quesadilla, 80 Herb-Grilled London Broil as, 151
Tilapia with Corn Salsa, 138 Italian Panini, 73
remoulade, 56 Mac & Cheese Panini, 66
ricotta cheese, 94 Philly Cheesesteak, 74
Shrimp Po’Boy, 56
romaine lettuce
Skirt Steak & Tomato Tapenade Sandwich, 61
Grilled Chipotle Chicken Salad, 41
Sticky Sesame Ginger Chicken Wings as, 112
Grilled Shrimp Caesar Salad, 42
Tomato & Pesto Stuffed Chicken Breast as, 116
rubs
sauces. See also butter; glaze
chili lime, 115
for Cheeseburger Quesadilla, 86
chipotle, 183
for Cherry Tomato Pork Tenderloin, 157
fish, 138, 142, 162
chimichurri, 158
herb salt, 150, 154
chocolate dipping, 202
red meat, 161, 162
cider and shallot, 130
cilantro lime butter, 139
coconut curry, 141
S for Greek Quesadilla, 85
peanut, 27
salads
Arugula Salad with Grilled Tomato Vinaigrette, 52 pineapple, 194
Grilled Bread Salad, 53 plum, 153
Grilled Chicken & Pineapple Salad, 40 sesame ginger, 112
Grilled Chipotle Chicken Salad, 41 spicy BBQ, 119
Grilled Corn Salad, 50 Sriracha, 144
Grilled Salmon & Chorizo Vinaigrette as, 132 strawberry, 194
Grilled Scallops with Green Goddess Dressing, 46 sweet & spicy, 122
Grilled Shrimp Caesar Salad, 42 sausage
Grilled Watermelon Salad, 49 Grilled Salmon & Chorizo Vinaigrette, 132
panzanella, 126 Mexican Pizza, 98
Sticky Sesame Ginger Chicken Wings as, 112 Shrimp & Sausage Skewers, 134
Tandoori Chicken Skewers as, 121 scallops
Warm Tomato Caprese, 45 Curry Coconut Scallops, 141
salami, 73 Grilled Scallops with Green Goddess Dressing, 46
salmon in Shrimp Tacos & Cilantro Aioli, 131
Grilled Salmon & Chorizo Vinaigrette, 132 seafood. See also fish; shrimp
Grilled Salmon with Cider & Shallots, 130 Curry Coconut Scallops, 141
in Grilled Shrimp Caesar Salad, 42 Eric’s Surf & Turf, 162
in Mustard-Marinated Swordfish with Spinach, 137 Grilled Scallops with Green Goddess Dressing, 46
Salmon with Mustard-Dill Compound Butter, 147 Maryland Crab Cakes, 34
in Sweet Sriracha Shrimp Tacos, 144 serrano peppers, 164
Salmon with Mustard-Dill Compound Butter, 147 sesame seeds, 112
salsa shallots
corn, 138 Filet with Mushrooms & Shallots, 171
dessert, 206 Grilled Salmon with Cider & Shallots, 130
mango, 127 Pork Chops with Dried Plums & Shallot, 153
Mexican Pizza, 98 shiitake mushrooms, 92
peach and pineapple, 31 Shishito Peppers with Feta & Herbs, 174
Teriyaki Chicken Quesadilla, 80
shrimp
verde, 164
in Chicken Satay, 27
Salted Caramel Peanut Butter Sundae, 190 Garlic Lime Shrimp, 145
sandwiches. See also burgers
221
Grilled Shrimp Caesar Salad, 42 Grilled Watermelon Salad, 49
Shrimp Po’Boy, 56 Sweet Potato Pancakes, 210
Shrimp & Sausage Skewers, 134 Sweet & Spicy Bacon-Wrapped Catfish, 135
Shrimp Tacos & Cilantro Aioli, 131
Sweet Sriracha Shrimp Tacos, 144 Sweet & Spicy Smoked Chicken Thighs, 122
Shrimp Po’Boy, 56 Sweet Sriracha Shrimp Tacos, 144
Shrimp & Sausage Skewers, 134 Swiss Cheese
Caramelized Mushroom Panini, 69
Shrimp Tacos & Cilantro Aioli, 131 Patty Melt, 76
skewers. See also kabobs swordfish
Chicken Satay, 27 Mustard-Marinated Swordfish with Spinach, 137
Grilled Fruit Skewers, 202 in Sweet Sriracha Shrimp Tacos, 144
Korean Beef Skewers, 24
Shrimp & Sausage Skewers, 134 syrup, simple, 197
Tandoori Chicken Skewers, 121
Skirt Steak & Tomato Tapenade Sandwich, 61
s'more toast, 189 T
Spicy BBQ Brick Chicken, 119 tacos
spinach Grilled Mahi Mahi with Eric’s Fish Rub as, 142
Grilled Stuffed Portobello Mushrooms, 22 Grilled Skirt Steak with Salsa Verde as, 164
Italian Panini, 73 Shrimp Tacos & Cilantro Aioli, 131
Mustard-Marinated Swordfish with Spinach, 137 Sticky Sesame Ginger Chicken Wings as, 112
Spinach, Feta & Red Onion Pizza, 102 Tandoori Chicken Skewers, 121
Sweet & Spicy Bacon-Wrapped Catfish, 135 tapenade, 61
Tomato & Pesto Stuffed Chicken Breast, 116 Teriyaki Chicken Quesadilla, 80
Spinach, Feta & Red Onion Pizza, 102 Thai rice noodles, 141
squash, 180 Tilapia with Corn Salsa, 138
Sriracha sauce tofu, 80
Spicy BBQ Brick Chicken, 119 tomatillos, 164
Sweet Sriracha Shrimp Tacos, 144
Tomato & Olive Grilled Thighs, 118
steaks
24-Hour Marinated Flat Iron Steaks, 150 Tomato & Pesto Stuffed Chicken Breast, 116
about, 61 tomatoes
Chimichurri Sirloin Steak, 158 Arugula Salad with Grilled Tomato Vinaigrette, 52
Eric’s Surf & Turf, 162 BLT Pizza, 104
Filet with Mushrooms & Shallots, 171 Cherry Tomato Pork Tenderloin, 157
Flank Steak with Balsamic Onion Dressing, 167 Greek Quesadilla, 85
Grilled Cowboy Steak with Eric’s Herb Salt Rub, 154 Grilled Bread Salad, 53
Grilled Filet with Porcini Compound Butter, 168 Grilled Chipotle Chicken Salad, 41
Grilled Skirt Steak with Salsa Verde, 164 Grilled Eggplant Parm, 179
Hanger Steak & Green Peppercorn Butter, 165 Grilled Stuffed Portobello Mushrooms, 22
Herb-Grilled London Broil, 151 Italian Chicken & Panzanella, 126
Korean Beef Skewers, 24 Italian Panini, 73
Philly Cheesesteak, 74 Margherita Pizza, 107
Skirt Steak & Tomato Tapenade Sandwich, 61 Mediterranean Pork Chops, 159
Sticky Sesame Ginger Chicken Wings, 112 Mozzarella Crostini & Grilled Tomatoes, 28
Pesto Chicken Paillard, 125
strawberries Pesto White Pizza, 94
Banana Split Pizza, 188 Skirt Steak & Tomato Tapenade Sandwich, 61
Grilled Banana Split Sundae, 194 Tomato & Olive Grilled Thighs, 118
Grilled Fruit Skewers, 202 Tomato & Pesto Stuffed Chicken Breast, 116
Grilled Peaches & Berries Over Vanilla Ice Cream, 197 Vegetable Quesadilla, 89
Grilled Pound Cake & Fruit, 201 Warm Tomato Caprese, 45
Grilled Strawberry Shortcake, 205
222
tomatoes, sun-dried, 102
triffles, 205
tuna
in Grilled Shrimp Caesar Salad, 42
Grilled Tuna & Lime Cilantro Butter Sauce, 139
in Lamb Loin Chops with Eric’s Red Meat Rub, 161
in Mustard-Marinated Swordfish with Spinach, 137
Turkey & Cranberry Quesadilla, 82
V
Vegetable Quesadilla, 89
veggies. See also greens; peppers; tomatoes
Chipotle-Grilled Cauliflower Steaks, 183
Grilled Asparagus & Feta, 184
Grilled Eggplant Parm, 179
Lemony Asparagus with Basil & Oregano, 175
Shishito Peppers with Feta & Herbs, 174
Zucchini Fritters, 185
W
Warm Tomato Caprese, 45
watermelon, 49
Wild Mushroom Asiago Pizza, 92
wings, 112
wraps, 24
Z
zucchini
Grilled Veggie Kabobs, 180
Vegetable Quesadilla, 89
223
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Questions & Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Eric’s Favorite Rubs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Why PowerXL Smokeless Grill?. . . . . . . . . . . . . . . . . . 10 Quick Start Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Equivalency Charts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Cheese-Stuffed Dates . . . . . . . . . . . . . . . . . . . . . . . . . 23 Grilled Chipotle Chicken Salad. . . . . . . . . . . . . . . . . 41

Korean Beef Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Grilled Shrimp Caesar Salad. . . . . . . . . . . . . . . . . . . . 42

Chicken Satay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Warm Tomato Caprese. . . . . . . . . . . . . . . . . . . . . . . . 45

Mozzarella Crostini & Grilled Tomatoes . . . . . . . . . 28 Grilled Scallops with Green

Grilled Peach & Pineapple Salsa. . . . . . . . . . . . . . . . 31 Goddess Dressing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Mushroom Bruschetta. . . . . . . . . . . . . . . . . . . . . . . . . 32 Grilled Watermelon Salad. . . . . . . . . . . . . . . . . . . . . . 49

Cheese-Stuffed Sweet Mini Peppers. . . . . . . . . . . . 33 Grilled Corn Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Maryland Crab Cakes. . . . . . . . . . . . . . . . . . . . . . . . . . 34 Arugula Salad with Grilled Tomato Vinaigrette. . . 52

Eggs in a Basket. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Grilled Bread Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Chive, Avocado & Goat Cheese Omelet . . . . . . . . 37

Cheddar Jalapeño Stuffed Burger. . . . . . . . . . . . . . 58 BBQ Chicken Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Buffalo Chicken Burger. . . . . . . . . . . . . . . . . . . . . . . . 59 Pesto White Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

Skirt Steak & Tomato Tapenade Sandwich. . . . . . . 61 Chicken Ranch Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . 97

Lamb & Goat Cheese Burger. . . . . . . . . . . . . . . . . . . 62 Mexican Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

Caramelized Mushroom Panini. . . . . . . . . . . . . . . . . 69 BLT Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

Mozzarella & Pepperoni Stuffed Burger. . . . . . . . . 70 Margherita Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107

Italian Panini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Fig & Arugula Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . 108

Chicken Broccoli Rabe Panini. . . . . . . . . . . . . . . . . . . 77

Tomato & Pesto Stuffed Chicken Breast. . . . . . . . 116

Tomato & Olive Grilled Thighs. . . . . . . . . . . . . . . . . 118

Teriyaki Chicken Quesadilla. . . . . . . . . . . . . . . . . . . . 80 Spicy BBQ Brick Chicken. . . . . . . . . . . . . . . . . . . . . . 119

Mac & Cheese Quesadilla. . . . . . . . . . . . . . . . . . . . . . 81 Tandoori Chicken Skewers. . . . . . . . . . . . . . . . . . . . 121

Greek Quesadilla. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Pesto Chicken Paillard . . . . . . . . . . . . . . . . . . . . . . . . 125

Cheeseburger Quesadilla. . . . . . . . . . . . . . . . . . . . . . 86 Italian Chicken & Panzanella. . . . . . . . . . . . . . . . . . . 126

Vegetable Quesadilla. . . . . . . . . . . . . . . . . . . . . . . . . . 89 Blackened Chicken Breast with Mango Salsa. . . 127

Tilapia with Corn Salsa. . . . . . . . . . . . . . . . . . . . . . . . 138 Chimichurri Sirloin Steak. . . . . . . . . . . . . . . . . . . . . . 158

Curry Coconut Scallops. . . . . . . . . . . . . . . . . . . . . . . 141 Lamb Loin Chops with Eric’s

Grilled Filet with Porcini Compound Butter. . . . . 168

Filet with Mushrooms & Shallots. . . . . . . . . . . . . . . 171

Grilled Eggplant Parm. . . . . . . . . . . . . . . . . . . . . . . . 179 Grilled Doughnut Triple Decker

Grilled Veggie Kabobs. . . . . . . . . . . . . . . . . . . . . . . . 180 Ice Cream Sandwich. . . . . . . . . . . . . . . . . . . . . . . . . . 193

Chipotle-Grilled Cauliflower Steaks. . . . . . . . . . . . 183 Grilled Banana Split Sundae. . . . . . . . . . . . . . . . . . . 194

Grilled Asparagus & Feta . . . . . . . . . . . . . . . . . . . . . 184 Grilled Peaches & Berries

Grilled Pound Cake & Fruit. . . . . . . . . . . . . . . . . . . . 201

Grilled Fruit Skewers. . . . . . . . . . . . . . . . . . . . . . . . . . 202

Grilled Strawberry Shortcake. . . . . . . . . . . . . . . . . . 205

Grilled Pineapple Sundae. . . . . . . . . . . . . . . . . . . . . 206

Brioche French Toast . . . . . . . . . . . . . . . . . . . . . . . . . 207

Grilled Apple Bowls & Vanilla Ice Cream . . . . . . . 209

Sweet Potato Pancakes . . . . . . . . . . . . . . . . . . . . . . . 210

French Toast Sundae . . . . . . . . . . . . . . . . . . . . . . . . . 212

Misc.* Teaspoons Tablespoons Ounces Cups Grams Pounds

15 drops 1/4 tsp. - - - - -

1 splash 1/2 tsp. - - - - -

- 3 tsp. 1 tbsp. 1/2 oz - 14.3 g -

- - 4 tbsp. 2 oz 1/4 cup 56.7 g -

- - 5 1/3 tbsp. 2.6 oz 1

- - 8 tbsp. 4 oz 1/2 cup 113.4 g -

- - 12 tbsp. 6 oz 3/4 cup 170.1 g -

- - 16 tbsp. 8 oz 1 cup 226.8 g 1/2 lb

- - 32 tbsp. 16 oz 2 cups 453.6 g 1 lb

- - 64 tbsp. 32 oz 4 cups/1 qt. 907.2 g 2 lb

Term Dry & Liquid Abbreviation

cup usually liquid -

fluid ounce only liquid fl oz.

gallon dry or liquid -