dining in & out - june 2015

2 - The Bradford (Pa.) Era, Dining In & Out, Friday, June 19, 2015

The Bradford (Pa.) Era, Dining In & Out, Friday, June 19, 2015 - 3


Bars and restaurants fuel local economies across the country. Any night when a master mixologist is be-hind the bar or a gastronomical guru is manning the grill is an opportunity to enjoy a few drinks or a great meal.

Many bars and restaurants look to capitalize on the latest trends in an effort to bring customers in and keep them coming back. The following are a handful of the latest trends men and women can expect to encounter on their next night out on the town.

Tech-guided assistanceRestaurants and bars are implement-

ing more technology into the service industry, eliminating downtime and streamlining orders. Dread calling a restaurant for reservations? No problem. Many establishments enable

you to reserve a table or even preorder dinner from a mobile device. The chef can start prepping your meal even before you arrive and keep the flow in and out of the restaurant moving right along.

Some bars now allow customers to place drink orders via apps or tablets, saving you the struggle of muscling your way to the bar to get a drink. Such apps employ location-based soft-ware so servers can quickly and easily find your table. Some chain restaurants even use table-mounted technology so you can get beverage refills or pay for the bill without signaling a server.

Exotic ingredientsIt’s not only chefs who are testing

dining mettle with exotic ingredients. Bartenders are taking a cue from

trendy foraged ingredients and using them to modernize outdated cocktails. Botanical ingredients like lichen, hon-eysuckle, Pacific madrone bark and pine needles are turning up in drinks across the country. Many mixolo-gists also are leaning more heavily on organic and naturally-sourced ingredi-ents rather than prepackaged mixers.

Leafy greens and root vegetablesFoods from humble beginnings are

turning into gourmet fare. It seems a new bitter green or starchy product is becoming the vegetable du jour each week. Afraid to try your hand at kale or kohlrabi from the comforts of your own kitchen? Don’t worry, as many nearby restaurants are likely willing to do that experimenting for you.

Your Next Night Out May Find You Embracing These Growing Trends


Dining out is a great way to experience new cuisine and enjoy a meal with family and friends. But dining out often leads to overeating, a problem that’s un-healthy year-round but especially inconvenient when warm air makes it more uncomfortable to deal with the side effects of overeating.

Though some restaurants offer large portions that can make it difficult to lighten things up when dining out in the summer, the following are a handful of ways diners can keep things light but still enjoy their favorite restaurants even when the mercury has risen.

* Don’t be bashful. Some restaurants alter their menus in warmer weather to accommodate those customers who prefer lighter fare on hot nights. But even those that don’t make such alterations might be amenable to customers who request certain changes when dining out. For example, ask your waiter if you can substitute vegetables in lieu of a side of potatoes or french fries, which tend to be heavier and harder to digest. Don’t be afraid to ask for such substitutions or even ask that vegetable servings be doubled.

* Don’t mistake “low-carb” for “low-calorie.” Just because a dish is heralded as “low-carb” does not necessarily mean it’s low in calories. A low-carb dish might seem like the perfect option on a warm summer night, but not if it’s laden with calories.

* Think inside the box. When ordering a large entree, you can be creative by asking your waiter to box half of your meal before it even reaches the table. This prevents you from overeating and makes it more likely that you will eat a meal that’s more in tune with a healthy serving size.

* Don’t pile on your salad. Salads are a summer-time staple for many people, who prefer salads be-cause they’re delicious but not likely to produce any symptoms of overeating. But salads are only as light as their ingredients allow them to be. If you want to keep things light and healthy, avoid adding too many ingredients to your salad. Creamy dressings are often heavy, especially when paired with ingredients like bacon and cheese. When adding ingredients to your salad, opt for lighter and healthier items like raw vegetables or even some fresh fruit.

* Split dessert. Dessert might seem like the ideal way to cap off a delicious meal, but a decadent slice of chocolate cake or creamy helping of creme brulee only makes a meal more filling.

Many people prefer to eat less when temperatures rise. And while restaurants tend to offer larger por-tions than you might eat at home, there are ways to enjoy a night out on the town without overdoing it at the dinner table.

How To Keep Things Light When Dining Out This Summer


Create Delicious Fish On The Grill


Cooking on a grill is not just conducive to making steaks or burgers. Seafood is something that also cooks easily and tastefully over an open fire.

Grillmasters too often shy away from cooking seafood on the grill. They may feel it’s too complicated. Although cooking fish on the barbecue requires a little know-how, it tends to be just as easy as cooking traditional barbecue fare once you get the hang of it.

Fileted fish tends to break apart quite easily once it is cooked. If you have reservations about cooking fish on a grill, you may want to start with a thicker cut of fish, or the entire fish itself. Fish steaks are thicker cuts and, though they take longer to cook on the grill, they’ll also hold to-gether better than thin, filet slices. Many different types of fish can be cut into steaks, including halibut, salmon, shark, tuna, and more.

Even if the fish you are cooking is thick, there is still a chance of making a mess of it while grilling unless you follow two important rules: Cook on a well-oiled grill, and don’t touch the fish too much during cooking. A well-oiled surface is essential to keeping the steak or filet from sticking to the rungs of the grill. Many people like to flip grilled foods several times to check for doneness, but do-ing so with fish can cause it to flake apart. Instead, leave the fish alone until the edges have become opaque and are just starting to flake apart before you turn it. Then do not handle the fish again until you are ready to take it off the grill.

Cooking directly over the flame is fast, but you also can use non-stick foil and steam the fish within a foil packet.

With this method of cooking you can better seal in juices and even top the fish with lemon slices or vegetables so the items cook together. Using a foil packet also helps keep the fish from breaking apart on the grill, and can be a safe method to try if this is your first foray into grilling fish.

Finned fish are not the only types of sea-dwelling crea-tures that can be cooked on the barbecue. Everything from clams to shrimp can be tossed on the barbecue.

Oysters and clams can be cleaned and placed directly on a well-oiled grill. Simply cook for 3 to 4 minutes until the shells of the oysters and clams open up widely.

Shrimp can be grilled using a seafood basket that keeps the food contained for easy flipping en masse. Otherwise, slide shrimp on kabob skewers or bamboo sticks (soak wood sticks in water before putting on the grill) to cook easily. Shrimp cooks quickly. Check for a pink color after a few minutes so the shrimp don’t overcook and become rubbery.

You can also cook lobster or crayfish on the grill. Parboil the lobster inside the house for a few minutes. Then take the lobster out of the pot and dunk into ice water to stop the boiling process. Halve the lobster and brush each side with melted butter. Then place the lobster, meat-side-down, onto the grill. Cook for an additional 5 minutes per side, or until the meat looks opaque in color.

Grilling seafood is nothing to fear. Once you master some of the techniques for success, delicious meals will follow.

Create Delicious Fish On The Grill


“Dining out” takes on an entirely new meaning in temperate climates or when summer arrives. Rather than being cooped up inside for meals, diners flock to cafes and restaurants that boast al fresco seating to enjoy a bit of scenery and fresh air with their meals.

When the sun comes out and the breezes are warm, blooming gardens and trellis-covered restaurant patios can be ideal dining spots to grab a meal. Good food combined with a hearty dose of fresh air can make everything from a cappuccino to a hamburger taste better.

Considering the best outdoor-dining spots can fill up quickly, and enjoying a meal outside takes a bit of finesse, follow these tips to make the most of any outdoor-dining experience.

* Scout out restaurants beforehand. If you are hoping to try a new restaurant that boasts outdoor dining, plan a visit to see the layout of the space. Many restaurants, even those without ample outdoor space, cater to the outdoor-seating crowd, even if their outdoor dining area is limited to a handful of cafe tables placed near the curb. Unless you want to spend your meal with pedestrians walking by or inhaling car exhaust fumes, visit the restaurant ahead of time to ensure that the outdoor seating is more amenable to an enjoyable meal.

* Choose restaurants with overhead coverage. It is one thing to want to eat outdoors, and entirely another to be subjected to the wrath of Mother Nature. An outdoor seat-ing area should be comfortable, offering the best blend of fresh air and ample protection from the elements. Umbrel-las or a covered patio can provide shelter should it start to drizzle or you need relief from the summer sun.

* Don’t assume an outdoor restaurant is pet-friendly. Just because there are outdoor tables does not mean you can bring your pooch along. If you will be spending the day with your dog and then want to enjoy a lunch or dinner outdoors with your pet, verify that a restaurant is pet-friendly before meal time.

* Check for a dedicated outdoor waitstaff. Unless there is a waitstaff assigned to outdoor seating, you may spend more time than you anticipated waiting for service out-doors. Waiters may not realize you are outside, and it can be easy to forget about patrons who are not seated in the heart of the restaurant. Restaurants accustomed to serving guests outdoors will have staff assigned to outdoor seating areas, particularly during busy times of the day.

Outdoor Restaurant Dining Tips


Outdoor Restaurant Dining TipsWhen purchasing a new gas grill, informed shoppers

usually put “delivering fabulous flavor” at the top of their expectations list. The experts at Broil King agree with this priority, and offer these quick tips to make sure you get authentic barbecue flavor every time.

Where there is smoke, there is flavorThe vaporizer is a key component. As the drippings

fall onto the hot surface, they are instantly vaporized, imparting smoky flavor into your food. For maximum effect, look for a vaporizer that covers the entire bot-tom of the oven and has no flat spots where juices can pool.

Smoking accessories expand flavor rangeUsing a smoker box with flavored wood chips or

wooden grilling planks you can add the smoky flavor.Grilling Tip

Cook with the lid closed. This allows more smoky flavor to infuse your food and keeps a consistent tem-perature, for better results.

Steakhouse Sear MarksThe sizzle as the meat hits the grill is one of the

sweetest sounds when grilling. A heavy, solid

cooking grid will deliver the best heat retention and searing power to lock in juices and flavor. Choose cast iron grids if you are looking for steakhouse searing performance or stainless steel grids for easy maintenance.

Better control means better flavorThe more control you have over the temperature of

your grill the better your food will taste. Look for a gas grill that offers infinite heat control, instead of just low, medium and high, allowing you to set your grill to the precise temperature for searing, roasting or slow cook-ing. Along with temperature control, look for a grill that has at least two burner controls, allowing you to grill with one side off, also known as indirect grilling.

Recipes and more information is available online at www.broilkingbbq.com.

Achieve authentic barbecue flavor every time you grill


The hottest new grilling trends


Canadians and Americans love their gas grills, but some feel that grilling over gas loses some of the flavor associated with charcoal and smoke. Well worry no more. There are numer-ous grilling planks and wood chips available (GrillPro, for example, has a full line of flavors) that, when combined with the cooking power of a Broil King gas grill, allow backyard chefs to taste the smoky flavor of wood while cooking with the convenience of gas. Tender, smoky ribs, roasts and seafood can be achieved with ease.

Smoking with wood chips

When you smoke a cut of meat, give it plenty of time and smoke so it can absorb the flavor. Start by soaking the wood chips in water for at least half an hour and then drain them. Use a stainless steel or cast iron smoker box placed under the cooking grids so the chips will smolder and smoke. There are several different types of GrillPro wood chips available. Hickory is used most traditionally in the southern barbecue belt, and gives a strong hearty flavor to meats. Try hickory with beef or pork. Mesquite is a great choice for beef, lamb, or even turkey. Fruit Wood, such as apple or cherry, is great for lamb, poultry and fish. Whatever type of wood chips you choose you’re sure to get unparalleled taste.

Planking is a great way to impress your guestsCooking meat or seafood on a wooden plank is sure to get

great results and wow your dinner guests! The process is just as simple as smoking. Just soak the plank in water, juice, or beer for an hour and pat it dry. Place the seasoned meat on the plank and then onto a medium-low temperature grill. Cook it to its desired doneness, and serve. It’s that simple. GrillPro offers cedar, maple and alder grilling planks. Cedar is ideal for salmon, but don’t be afraid to try other meats on it. Pork goes great on a maple plank and lamb is ideal for alder.

Experiment with these ideas and you will soon discover that smoking can be good for you ... your food that is!

For more smoking recipes and tips visit www.onthegrill.ca, or www.grillpro.com or www.broilkingbbq.com.

The hottest new grilling trends


Taken from the new edition of the Griller’s Handbook (by Broil King), this recipe provides an excellent base for grilled pizza, with options to change toppings for your flavor preference:

Mediterranean Thin Crust Pizza

Ingredients1 pizza crust (thin homemade or thin premade)1 boneless chicken breast (pre-grilled)200 grams feta cheese Kalamata olives -- remove pits Sun dried tomato Red onion Fresh basil

Balsamic Vinaigrette3 tablespoons olive oil3 tablespoons balsamic vinegar Crushed chopped garlic to taste

DirectionsLightly oil pizza crust on both sides using olive oil.Place chicken and vegetables on pizza dough as desired.Sprinkle generously with crumbled feta cheese. Drizzle with balsamic vinaigrette, and sprin-kle chopped fresh basil over pizza to taste.Broil King recommends its Stone Grill Set, which is specially designed for pizza. Place it in the center of your barbecue’s cooking grids. Turn all burners to high and preheat grill to 400-600*F. Reduce temperature to medium/medium-high to maintain a temperature around 450*F.Using a well-floured pizza peel, slide the uncooked pizza onto the pizza stone.Check the pizza frequently -- depending on thickness of crust, this will take between 8 and 20 minutes.Pizza is ready when cheese has melted and bottom is browned. Remove from pizza stone with the wooden pizza peel.Allow stone to cool completely before attempting to remove from grill.More recipes and information can be found online at www.broilkingbbq.com.

Grill A Sumptuous Mediterranean Pizza Pie


When the weather is warm, many people are inspired to expand their culinary horizons and look for foods that are light, fresh and satisfying.Although warm-weather cooking may call to mind backyard barbecues, there is much more to seasonal dining than charbroiled frankfurters and beef patties. Taking a fresh approach to cooking can yield a num-ber of new and innovative meals.

Cool downWhen the temperature is high, few people want to fill their stomachs with heavy, hot foods. Instead of cooking up a batch of stew, reinvent recipes for a warm-weather spin. For example, experiment with chilled soups. Borscht is a beet-based soup of Eastern European origin that is very often served cold. Other vegetables or fruits can be pureed and served as a cold summer soup. Gazpacho, a Spanish tomato-based soup, is the most widely known cold soup. However, cucumber- and avocado-based soups and creamed vegetable soups also can be enjoyed chilled.

Embrace saladsWhile salads may be relegated to side dishes for most of the year, they tend to take center stage when the weather is warm. The addition of fresh berries, grapes or raisins can lend a different flavor to salads. Think about topping salads with grilled fish or chicken to add more sub-stance to salads serving as entire meals. Rather than using heavy dressings that may end up covering the delicate flavors of lettuce leaves and other greens, use vinaigrettes made from citrus fruits to add both sweetness and tartness to dishes.

Savory sandwichesWho says sandwiches are only for lunch? When the weather is warm and families are busy hurrying here and there, sandwiches make for fast and portable meals. Grilled vegetables paired with grilled mushrooms can make hearty, satisfying sandwiches that are relatively low in calories. Previously grilled chicken can be shredded and turned into chicken salad when mixed with Greek yogurt and apple cider vinegar. Even standard cold cuts can be given a new twist when turned into cold-style reubens by being topped with cole-slaw or chilled sauerkraut on gourmet slices of herbed bread.

Pastas and casserolesMuch as warm-weather soups can be served cool, so can pastas and casseroles. Pasta is a versatile food that can be paired with traditional salad ingredients or mixed with vegetables or dressings to make a variety of different dishes.Baked casseroles can be served at room temperature for pot-luck meals in the yard or brought along when visiting friends and family. Chunks of mushrooms, summer squash, eggplant and garlic can be sauteed and baked together to make a hearty and flavorful vegetable casserole.

SeafoodLobster, shrimp and clams can be harvested from the coast and then cooked on the grill or over an open fire. For those who want chilled seafood, opt for shrimp cocktail or head out for a sushi and sashimi meal at a local restaurant.Warm-weather dining means exploring different flavor options to find lighter fare.

Freshen Up Warm-Weather Cuisine


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Recent improvements in the design and engineering of gas grills have transformed the art of grilling. From searing and rotisserie cooking to planking and smoking, gas grills now provide chefs with several different grill-ing techniques to develop flavours, textures and aromas. With a quality gas grill, the right set of features and a few key accessories, the culinary possibilities for a backyard chef are endless.

Chef Naz Cavallaro, a grilling expert from Broil King, shares his must-have tools for creating restaurant style meals at home, as follows:

Stone Grill Set: Bake restaurant-quality pizza and bread with this durable stone grill set. Barbecued pizza provides a more authentic pie since the hot, dry air in your grill yields a much better result than preparing it in a conventional oven.

Gourmet Burger Press: It makes perfect patties right at home. Grill enthusiasts will love experimenting with the endless menu possibilities this burger press provides. Options include Greek-style burgers stuffed with feta cheese, roasted red peppers and olives, and Tex-Mex-

style burgers stuffed with jalapeno and cheddar.Wood Chips and Planks: Deep smoky flavours and

fall-off-the-bone tenderness are hallmarks of traditional barbecue cuisine. Create those authentic flavours at home using wooden planks, smoker boxes and flavoured wood chips. From the pungent flavours of hickory and mesquite to the sweeter, more delicate apple and cherry, several different types of chips are available and suited to specific cuts of meat.

Roast Rack: A roast that is slow-cooked on a grill delivers amazing flavour and texture. Look for a rack that can accommodate a drip pan so you can catch all of the juices from the food.

For best results, Chef Naz also recommends a gas grill designed with these performance features: excellent heat retention; searing power and flavour vaporization at the grids; full coverage stainless steel flavour wave, or heat medium; precise heat control; a side burner and a rotis-serie burner.

Read more about grilling and get some great recipes ideas at broilkingbbq.com.

The right grilling tool is gold to the backyard chef


The steakhouse is a family favourite for its flavourful cuts of beef, so to save money, the grilling experts at Broil King are here to show us how to re-create those same savoury steaks on our own gas barbecues. Here are their tips.

* If it doesn’t sizzle, it’s not hot enough. Preheat your grill to at least 450* for great sear marks and steakhouse quality results.* Season the grill: a thin coating of oil on a hot grill both protects the grill surface and keeps your food from sticking. A refillable oil mister is

an easy way to do this. Tip: Always turn the burners to low before spraying oil; never use non-stick sprays with aerosol since they are flammable.* Marinate your steak for 30 minutes to 2 hours (most cuts) to infuse complementary flavours into the meat. * Any sweet or sugary barbecue sauce should be applied in the last two minutes on the grill, or after the meat is removed. These sauces burn

easily and can ruin a great steak.* Try a compound butter: first soften the butter to room temperature and then mix in the flavouring of your choice, such as blue cheese, sun-

dried tomato or cheddar & jalapeno. Top the hot steak with a pat of this butter and watch the flavour melt all over the grilled meat. * Choose your weapon: don’t pierce your steak, use a good set of tongs to turn them. The more you poke holes, the more flavour and tender-

ness escapes.* Let it rest: cutting into a steak right off the grill lets juices escape onto the plate. Let any steak rest for 5 minutes before serving. The juices

will settle evenly throughout the steak, giving a more tender, flavourful and enjoyable dining experience.

Blue Cheese Compound Butter

Ingredients2/3 cup butter, at room temperature1/3 cup Roquefort cheese, crumbled1 tablespoon shallots, finely chopped11/2 teaspoon fresh thyme leaves, finely chopped Dash hot pepper sauce Pinch salt

DirectionsIn a small bowl, mix all ingredients together lightly with a fork until just evenly combined. Over-mixing will cause it to become too blue in colour. Spoon the mixture onto a sheet of waxed paper, and shape it into a log about 4 centimeters (11/2”) in diameter. Refrigerate 1 hour. Slice into 1.5-centimer thick rounds (1/3”) and place on hot grilled steaks to melt. Freeze leftovers butter.Additional grilling recipes and tips are available at www.broilkingbbq.com.

How To Barbecue The Perfect Steak


Fruits and vegetables are the building blocks of a healthy diet. But many people do not eat the recommended number of servings of produce.That’s especially true among grow-ing children, who can benefit greatly from the vitamins and nutrients fruits and vegetables provide.

According to the latest data from the NPD Group, a market research firm, Americans eat a little more than half a cup of fruit and a cup of vegetables per day. This is less than half of what the government recommends. The data is similar in Canada, where researchers at Concordia University found that Canadian adults ages 30 to 60, especially those from lower socioeconomic backgrounds, aren’t consuming the daily rec-ommended levels of fruits and vegetables.

Anyone who eats roughly 2,000 calories per day should strive to consume between two to three cups of vegetables and two cups of fruit per day. Produce helps to fight disease because it contains healthy antioxidants, fiber, minerals and vitamins. Eating four cups per day may seem difficult, but there are many ways to incorporate fruits and vegetables into everyday recipes.* Substitute pureed fruit, like figs, pears and apples, for oil in recipes for cakes and cookies. This will ensure the baked goods are moist but with a lot less fat.* Add fresh berries or raisins to breakfast cereals and oatmeal. * Add cauliflower or squash to boiled potatoes before mashing them to increase the nutritional punch and flavor of mashed potatoes.

* Blend fruits and vegetables to create smoothies for breakfast or lunch on the go.* Bake hearty muffins or breads with sweet potato or carrots in the batter. * Mix stewed tomatoes in with your broth soup base to make a vegetable or chicken soup even more nutritious.* Opt for vegetables piled high atop a slice of pizza in lieu of meats or extra cheese.* Divide your dinner plate into quadrants, filling half of the plate with vegetables, one quarter with meat and the remain-der with a whole grain.* Replace lettuce on a sandwich or burger with a fresh leaf of spinach. While you’re dressing your sandwich, add a slice of tomato, too.* Substitute fresh vegetables and fruit slices for chips when serving dips and salsas. Kale chips are growing in popularity.* Give children a cup of sliced grapes with their lunches as a refreshing and healthy snack.* Shred vegetables into a hearty “slaw” and top it with a vinai-grette or a typical mayonnaise-based dressing.* Blend other vegetables into your pasta sauce.* Use vegetables instead of pasta in traditional dishes. Layer eggplant slices to make a lasagna. Or use a spiral slicer to slice zucchini or carrots when making homemade noodles.* Fruit salad is often a refreshing snack or dessert. Having fruit already diced in a large bowl makes it more convenient to eat and possibly more enticing to children.

How To Sneak Fruits And Vegetables Into Any Recipe


Restaurants are thriving once again. Since 2014, restau-rant-goers have renewed interest in socializing away from home and more money to spend, a stark turnaround from preceding years when diners were living on tighter budgets thanks to a recession that began in 2008.

As crowds waiting in line for their favorite eateries begin to grow anew, restaurants have begun to implement new menus and dining styles in an attempt to attract a broader cli-entele. Many trends are catering to the younger, technology-driven customer.

• Photo-ready foods: Diners are utilizing social media to share their menu choices with people all around the world. Scroll through anyone’s news feed and you’re likely to find photograph’s of last night’s entrée or an impressive dessert enjoyed during a night out with friends. Many restauranteurs understand that their latest culinary creation is likely to find its way onto social media, so a greater emphasis is being placed on plating — or making foods look better when first presented to diners.

• Digital kiosks: Desire an appetizer or want to reorder an-other beverage? You may not have to flag down your server to do so. Several restaurants have implemented tablet-based service at their tables. In addition to playing games or getting apprised on the latest specials, guests can order some menu items through table-mounted tablets. And if you’re in a rush for the check, swipe your credit card and pay the bill without waiting for your waiter to bring it over.

• Healthier kids’ choices: For years the standard fare for kids has been burgers, fries and various recipes for mac-and-cheese. But a survey of professional chefs sponsored by the National Restaurant Association revealed that many restau-rants are now offering a greater variety of foods on kids’ menus. Soups, salads, leaner meats, and more vegetables are some of the items kids can choose from.

• Increase in craft foods: Greater emphasis is being placed on creating meals that look and taste good and are produced in eco- and community-friendly ways. Craft foods are made in small batches from locally sourced ingredients, helping to create a symbiotic relationship between eateries, farmers, food manufacturers, and diners.

• Prepaid reservations: Today you can purchase just about anything in advance, from movie tickets to vacations. Soon you may be able to prepay for restaurant meals as well. Ar-rive at your reserved time and enjoy your meal. This trend is beneficial to restaurants because they are guaranteed revenue even if patrons do not show up.

Trends in dining out can make meal experiences more unique. Expect some new changes at your favorite restau-rants.

Trends You May See When Dining Out

Your Meal Is Not COMPLETE Without Your Favorite

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dining in & out - june 2015

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