December 4, 2007
Sea chefs cook, sea chefs blog
I want you to check out one of the coolest corporate restaurant Web sites I've seen in quite some time. The chefs who create the dishes you order at Red Lobster have been writing their own chef's blog for several months now, and it is jam-packed with useful information about cooking seafood in your own kitchen.
On the site, you can find a plethora of seafood recipes, kitchen tips and demonstrations. You can also take a peek inside the interactive Red Lobster kitchen, where they suggest which seasonings to keep on hand for seafood preparation.
I love the fact that this blog allows readers to interact directly with trained chefs. Seafood can be expensive and daunting, so advice from professionals would go a long way toward turning out a successful dish.
I also like the fact that while some Red Lobster recipes are obviously secret (like those killer cheddar-bay biscuits I always want to smuggle out in my purse), the chefs are willing to share others, such as a Sweet Maple and Dried Cherry Glaze.
Here's that recipe:
Sweet Maple and Dried Cherry Glaze
2 cups real maple syrup
3 Tbsp.soy sauce (light if available)
1/4 cup chopped dried tart cherries (usually found near dried fruits and raisins in the grocery store)
1/2 fresh lemon
1/4 to 1/2 cup white sugar
Method:
1. Combine syrup, soy sauce, and cherries in small sauce pot over medium heat.
2. Squeeze juice from half lemon in mixture and stir well.
3. Once mixture is heated, begin to add 1/4 cup of sugar and stir until completely dissolved. Taste glaze for sweetness. Different maple syrups will have different levels of sweetness, so it might be necessary to add additional sugar.
4. Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
5. Use at room temperature as a glaze for grilled fresh fish.
Comments
[December 4, 2007 12:05 PM]
RichThat might also be good as a ham glaze.
Sounds yummy either way!
[December 4, 2007 1:37 PM]
carrie : →http://www.gingerlemongirl.comI bet that glaze would be delicious on sauteed pork chops!!
[December 4, 2007 2:09 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/I could definitely see using it on a nice salmon filet or some grilled shrimp skewers. Pork loin and ham, too.
[December 4, 2007 3:05 PM]
tami harmon : →http://TamiTry Copykat.com for the Cheddar Biscuits from Red Lobster (as well as other stuff). They come pretty close!
[December 4, 2007 4:35 PM]
Amy Hanek : →http://www.houseonthegladehill.blogspot.comFunny you should mention my Red Lobster friends. I used to work with Michael LaDuke's wife at Disney. We were restaurant managers.
My husband used to work with both Darryl Mickler and Michael LaDuke. I just emailed them when I wrote a post on my blog about their wonderful menu. I linked my post to their site and found my old friends there. Check out the post at: http://houseonthegladehill.blogspot.com/2007/08/its-crab-crackin-monday.html and you can see Darryl left us a comment.
In short - these guys rock!
[December 5, 2007 9:50 AM]
sandra : →http://://sandrateerunninginswva.blogspot.com/Even though I've been vegetarian for 18 years and am trying to achieve veganism, I still cook meat and seafood for my husband who is the ultimate omnivore - I sometimes think he is trying to achieve carnivorism (the total absence of vegetables). I'm delurking for a chance at the vegan cookbook - thanks!
[December 5, 2007 4:41 PM]
DebbieI got this recipe from a coworker, it's supposed to be Red Lobster's biscuit recipe. Cheddar Bay Biscuits
2 1/2 cups Bisquik baking mix 4 Tbsp cold butter 1 heaping cup grated cheddar cheese 3/4 cup whole milk 1/4 tsp garlic powder Brush on top-2Tbsp butter melted, 1/2 tsp garlic powder, 1/4 tsp dried parsley flakes, pinch of salt. Preheat oven to 400. Combine Bisquick w/cold butter in a medium bowl using a pastry cutter or a large fork. Don't overmix, there should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 tsp garlic powder. Mix until combined by hand, but don't overmix. Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet, using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.