Darden Restaurants announced that beginning next week, it will install wood-fired grills in all 680 Red Lobster restaurants.
The company has been testing the wood-grilled menu for over a year, and will train 3,500 employees on the grills. New items will be going on the menu, such as wood-grilled lobster, wood-grilled sirloin and shrimp, and wood-grilled fish.
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Pork tenderloin may not be the first thing that comes to mind when barbecuing, but it's just as easy to grill as other meats like chicken breast. In this rendition, grilled lemon and pork tenderloin are served with broccoli rabe and pistachio couscous. As this cut of meat is fairly lean, it makes for a healthy, well-rounded meal.
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Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content.
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This week's so packed to the brim with festivals nationwide, you couldn't avoid one if you tried. There are food and wine classics all across the East Coast, and here in the West, we're planning on dropping by the chocolate festival in our neck of the woods. If we've left anything out, please chime in below.
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It's hard to beat properly cooked scallops: They possess the meatiness of steak while offering a melt-in-your-mouth consistency. Add the grill marks, and you have a caramelized flavor that is to die for.
These scallops, atop a bed of succotash, require only 10 minutes from start to finish!
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In the Summer, I prefer to eat light flavors and — especially if it's as hot as it is in San Francisco today — avoid the oven as much as possible. For these reasons, I'm obsessed with my Calphalon grill pan, possibly the best $40 investment in the world. What about you?
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I'm always trying to find creative new uses for foods, so I knew I had to try this recipe! It calls for cola, which adds a caramelized sweetness to the steak sauce.
Although the steak is garnished with thick-cut red onions, when I make it, I plan on throwing in sliced mushrooms for good measure.
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This no-fuss meal is a simple marriage of sweet (fruit jam), savory (pork tenderloin), and tart (green apple) flavor profiles.
The crisp apple also provides a great contrast to the heartiness of the pork. As with last week's Sunday BBQ dinner, any extra barbecue glaze makes a great dressing for grilled vegetables on the side.
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Unless you cook constantly on the grill, it's hard to determine when a piece of meat is fully cooked. Luckily, there are plenty of wonderful grilling thermometers that indicate the specific temperature of anything grilled. Last week you headed off to market in search of such thermometers.
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Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations.
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