Coleman 5600 manual Asian-flavored eggplant, Chili-orange pork loin

Recipes

Asian-flavored eggplant

Cooking time: 8-10 minutes

2 large eggplant, peeled and sliced into 1/2 inch rounds

2 Tb olive oil

For the sauce:

1 tsp grated ginger

3 cloves minced garlic

4 green onions, sliced thin

2 Tb soy sauce

1 Tb hoisin sauce

2 tsp sugar juice of one lime 2 Tb sesame oil

Heat the left griddle to high, with the lid off. Heat 1 Tb olive oil and cook half the eggplant slices, until soft and browned, about 3-4 minutes per side.

Remove to a cutting board and cook remaining slices in the remaining oil. In a large bowl, com- bine all other ingredients, whisking well to combine. Chop the cooked eggplant roughly and add to the bowl, tossing to combine. Check seasoning and serve hot, warm, or cold. This is excellent served with plain rice.

Chili-orange pork loin

Cooking time after marination: 6-7 minutes

2 pounds boneless pork loin, cut into 16 thin slices 1/2 cup orange juice

juice of one lime

4 cloves garlic, minced

1 serrano chili, minced

2 Tb chili powder

1 Tb sugar

1 tsp salt

1 tsp dried oregano

1 Tb olive oil

In a large ziplock bag, combine the orange juice, lime juice, and all the other ingredients. Seal and shake well to combine. Add the thinly sliced meat and shake to coat, then marinate in the refrigerator 4-6 hours. Spray grate with non-stick cooking spray and then heat the grill to high. Grill meat slices 2-3 minutes per side, until nicely browned. Remove from the grill to a cutting board and slice into strips. Serve with warmed tortillas, salsa, gua- camole, or other Tex-Mex-style accompaniments.

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