Get Fired Up With Late-Summer Grilling Ideas From Sizzler's Award-Winning Chef Dudley
22 Agosto 2005 - 3:07PM
PR Newswire (US)
SHERMAN OAKS, Calif., Aug. 22 /PRNewswire/ -- Backyard chefs have
had months to perfect their char-broiling, but as the traditional
summer season comes to a close, Sizzler's Chef Dudley McMahon
reminds cooks that there are still plenty of good grillin' days
ahead, especially over the Labor Day weekend. Yet, if family and
friends are tired of the same old fixings - hamburgers, hot dogs,
chicken and steaks - Chef Dudley, a member of Team USA which won a
gold medal at the international Culinary Olympics in Frankfurt,
Germany, has some easy ways to spice things up and maximize a
grill's potential. Chef Dudley, who is executive chef and vice
president of product development for the 300-unit casual dining
chain, suggests preparing an entire meal on the grill, including
meat or fish, starches and vegetables. "Grilling a complete meal is
easy and a great way to tie together a variety of harmonious
flavors," he said. "It's also a very convenient way to give your
family and guests more choices. For example, instead of cooking
just one type of meat, add a second or seafood item." For other
ways to invigorate grilled foods, Chef Dudley suggests trying
different spices, rubs and sauces, many of which are now available
in grocery stores or are easy to make. "The American palate is
becoming increasingly international, and it's easy to add a global
flare to your grilling," he added. "The Asian and Pacific Rim
flavors, as well as the Latin, Mediterranean and Caribbean
influences that we are using in our new menu items can be enjoyed
in the backyard, too." For grilling enthusiasts who want to take a
break from the late summer heat, Chef Dudley invites them to join
him at their neighborhood Sizzler for his Backyard BBQ Combo,
featuring fall-off-the-bone St. Louis-style ribs with a 30-spice
barbecue sauce, chicken in a citrus-pesto glaze, and skewered
shrimp smothered with sweet chili sauce. Priced at just $11.99, the
Backyard BBQ Combo also includes farm-fresh corn on the cob or
vegetable skewer, plus a side dish choice. Visit
http://www.sizzler.com/ for locations nationwide. Chef Dudley's
Complete Meal Cooked on a Sizzling Grill (serves 6) Pesto Grilled
BBQ Chicken Mediterranean Herb-Roasted Potatoes Grilled Corn on the
Cob with Basil/Chive Butter Grilled Asparagus with Balsamic
Tarragon Vinaigrette Pre-heat grill to medium temperature.
Approximately an hour before serving time ... In a large bowl, toss
- 2 pounds Yukon Gold potatoes, sliced 1/2 inch thick - 2 teaspoons
chopped fresh rosemary - 1 ounce fresh shallots, sliced 1/8 thick -
3 tablespoons olive oil - 1 teaspoon kosher salt - 1 teaspoon fresh
ground tri-colored pepper - 1 fennel bulb, sliced 1/4 inch thick
Cut 2 sheets of foil, each 12-18 inches long, and place one on top
of the other. Place potato mixture on the foil. Wrap foil around
the mixture and seal. Place on the first rack of grill, and cook
for 35-45 minutes. Before serving, sprinkle potatoes with - 1
teaspoon chopped fresh marjoram - 1 teaspoon chopped fresh oregano
- 2 scallions, trimmed and sliced thin Approximately 30 minutes
before serving ... Place in a mixing bowl - 6 bone-in chicken
breasts - 2 teaspoons steak seasoning, sprinkled on chicken - 2
ounces basil pesto, evenly coating chicken Place on grill, bone
side down. Heat for 10 minutes. Turn chicken over, and grill 6-8
more minutes, until skin starts to crisp. Move chicken, bone side
down, to a higher rack or lower heat area of grill. Brush chicken
with - 12 ounces BBQ sauce Heat for additional 6 minutes before
serving. Approximately 20 minutes before serving ... Remove all but
the innermost husks from - 6 ears fresh corn Remove corn silk from
each ear. Rewrap inner husks around the corn. Grill 12-15 minutes,
turning often, until husks are slightly charred and corn is tender.
While corn is grilling, mix together the basil/chive butter - 1/2
cup (1 stick) butter, room temperature - 1/4 cup chopped fresh
chives - 1/4 cup chopped fresh basil - 2 teaspoons fresh lime juice
- 1/2 teaspoon kosher salt - 1/2 teaspoon fresh ground pepper
Approximately 15 minutes before serving ... Toss together in a bowl
- 1 bunch fresh asparagus with ends trimmed approximately 1/2 to 1
inch - 1/3 cup balsamic vinaigrette - 1/4 teaspoon kosher salt -
1/4 teaspoon fresh ground pepper - 1 tablespoon chopped fresh
tarragon Place asparagus on grill grates. Grill for 8 minutes,
turning after 4 minutes. Pour remaining vinaigrette mixture on top
of asparagus before serving. About Sizzler: Based in Sherman Oaks,
Calif., Sizzler operates 227 franchised and 86 company-owned
restaurants worldwide. Sizzler is a division of Worldwide
Restaurant Concepts, Inc. (NYSE:SZ), a leading casual dining
company with operations throughout the world. For more information,
please visit http://www.sizzler.com/ and
http://www.wrconcepts.com/. DATASOURCE: Sizzler CONTACT: Janet
Ritter of Brad Ritter Communications, LLC, +1-740-815-1790, or Web
site: http://www.sizzler.com/ http://www.wrconcepts.com/
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