CARROLLTON, Texas, March 17 /PRNewswire/ — After a nationwide contest to determine the Ultimate Pasta Recipe, an entree inspired by Elizabeth Morath, a 45-year-old insurance specialist from Amherst, New York, will be featured at over 600 US T.G.I. Friday’s® restaurants beginning today.
Morath’s recipe was judged to be the best of the best on Food Network’s “Ultimate Recipe Showdown,” a six-week series featuring America’s greatest home cooks battling head-to-head for $25,000, culinary supremacy and a spot on T.G.I. Friday’s menu.
“This is a perfectly fresh, chilled pasta salad and the warm, crispy eggplant will blow your taste buds away,” said Scott Randolph, senior director of culinary, R&D for T.G.I. Friday’s. “It’s the ultimate blend of crispy, tangy and fresh.”
Randolph and his R&D team were challenged to transition Morath’s “Summer Eggplant Salad” into a dish that would fit a strategic need for the Friday’s menu without sacrificing the spirit and flavors of the original recipe.
Friday’s “ultimate” result: Caprese Lasagna Salad, curly lasagna noodles tossed with tomatoes, Mozzarella, basil and an Herbed Vinaigrette served on a bed of warm, crispy breaded eggplant.
“We are committed to bringing our guests the best tasting food in casual dining,” said Mike Archer, president and chief operating officer of T.G.I. Friday’s USA. “We now feature five best-in-class recipes as determined by food experts from Food Network that you can experience only at Friday’s.”
In addition to the Caprese Lasagna Salad, Friday’s is featuring the following winning recipes from the show’s respective category winners:
Ultimate Chicken, by Amparo Alam, a 51-year-old Wal-Mart bakery worker and full-time mom from Syracuse, Utah: Peruvian Herb-Roasted Chicken, a roasted half-chicken seasoned with a lime, garlic, cumin and herb rub and served with sweet potato fries and a spicy Aji pepper sauce for dipping.
Ultimate Burgers, by Kristine Snyder, a 47-year-old professional harpist from Kihei, Hawaii: Ahi Tuna Ciabatta Burgers, two mini Ahi tuna burgers served on ciabatta with lettuce, tomatoes, green onions and Anaheim Chili sauce and served with a side of field greens tossed with Italian vinaigrette.
Ultimate Comfort Food, by Ivan Aviles, a 39-year-old general manager at Chili’s from Holtsville, New York: Chipotle Grilled Steak Sandwich, tender Cajun-rubbed skirt steak served on toasted ciabatta with a blend of Colby and Monterey Jack cheeses, roasted plantain slices, lettuce, tomato, onion & Chipotle mayo, served with crispy onion rings.
Ultimate Cakes, by Janice Kollar, a 57-year-old singer/songwriter from Atlantic Highlands, New Jersey: Dark Chocolate Cupcake Duo, two rich dark chocolate cupcakes topped with layers of creamy chocolate frosting and sprinkled with dark chocolate chips.
Food Network’s “Ultimate Recipe Showdown,” hosted by Marc Summers and Guy Fieri, features 54 original recipes, whittled down from thousands of submissions, divided into six categories — Burgers, Chicken, Comfort Food, Pasta, Cakes, and Cookies. Every Sunday at 9 pm ET/PT, nine finalists compete under the lights and in front of an enthusiastic crowd to make the most delicious version of their recipe. A panel of judges including Katherine Alford (Director, Food Network Test Kitchen), Kerry Simon (chef and partner at SIMON LA, Simon at Palms Place and CatHouse at the Luxor) and Russ Parsons (Food Columnist, The Los Angeles Times) then score each dish on creativity, appearance, ease of execution and taste. The show’s season finale airs this Sunday, March 23 at 9pm ET/PT.
Carlson Restaurants Worldwide Inc., the parent company of T.G.I. Friday’s Inc., is a privately held company owned by Minneapolis-based Carlson, a world leader in the hospitality, travel and marketing industries. As of March 2008, Carlson Restaurants Worldwide owns, operates, franchises or licenses more than 1,000 restaurants in 60 countries. For more information, visit http://www.fridays.com.
ORLANDO, Fla., Jan. 4 /PRNewswire/ — This winter, Seasons 52 demonstrates that the season’s most savory meals can also be the lightest when they’re healthfully prepared. The fresh grill restaurant, known for its lighter approach to seasonal fare, encourages do-it-yourself food enthusiasts to abandon preconceived notions of winter food preparation by offering fresh and flavorful culinary options, available on their website at www.Seasons52.com.
(Photo: http://www.newscom.com/cgi-bin/prnh/20080104/NYF003 )
“The winter months are often associated with comfort foods, and perhaps a little overindulging during the holidays,” notes Seasons 52 Executive Chef Clifford Pleau. However, diners and home cooks can enjoy satisfying, yet easy to prepare dishes, by following Chef Pleau’s culinary suggestions.
— To start your evening on a light, lively note, Pleau recommends Roasted
Red Pepper Pistachio Dip.
http://www.seasons52.com/culinary/videos/RedPepperPistachioDip.asp
Roasted red peppers, lime juice, honey, bread crumbs and pistachios are
combined in a food processor. Freshly ground cumin offers an additional
dash of flavor. The dip can be served with crudite, fish or poultry.
— For a novel spin on a comfortable classic, Pleau recommends serving
sweet potatoes seasoned with a light vinaigrette in place of butter and
brown sugar. Simply roast, then cool and slice potatoes into 1/2 inch
discs. Brush with your favorite vinaigrette and broil to add color.
— For a unique side dish, apply Pleau’s simple roasting technique to
various fruits, such as pears.
http://www.seasons52.com/culinary/videos/RoastedBoscPears.asp
Bosc pears sliced in half and spritzed with olive oil will be glazed
with the fruit’s natural sugars when roasted in an oven for 30 minutes.
Says Pleau, “When roasting fruit, nature provides its own glaze as the
sugars concentrate and caramelize; the resulting dish is sweet,
nutritious and guilt-free.”
No winter meal is complete without the perfect wine pairing. Seasons 52’s Master Sommelier George Miliotes understands the art of selecting the ideal vino to maximize your dining experience.
— When serving roast turkey or chicken, Miliotes advises, “really good
Chardonnay never fails … I recommend a non-oaked varietal, such as a
Chablis from France.”
— For a chic wine at a moderate price, Miliotes suggests Spanish white
wines made from the Verdejo grape: “Crisp, clean, and palate-cleansing,
it pairs well with the diversity of flavors in cocktail party food.”
— Red meat dishes explode with flavor when served with California
Cabernets and Merlots from the 2001 vintage, which Miliotes describes
as “great wines that are just rounding into their prime.”
About Seasons 52
Seasons 52 is an award-winning fresh grill restaurant offering a seasonally inspired menu featuring flavorful, lower calorie dishes and an adventurous selection of international wines. Seasons 52 has locations in Orlando, Altamonte Springs, Boca Raton, Ft. Lauderdale and Palm Beach Gardens and in the Perimeter and Buckhead areas of Atlanta.
Roasted Red Pepper Pistachio Dip
Ingredients:
1/4 cup pistachios, shelled and toasted (3 oz)
3/4 cup red peppers, roasted*, peeled and chopped (2 oz)
2 tablespoons bread crumbs
1 ounce lemon or lime juice
1 tablespoon honey
1 tablespoon chipotle Tabasco
1/2 teaspoon cumin, toasted
1/2 teaspoon salt, Kosher
Procedure:
— Toast pistachios in 350 degree oven for 5 minutes. Cool to room
temperature.
— Pulse pistachios in food processor for 30 seconds to chop nuts.
— Reserve a tablespoon for garnish.
— Add all other ingredients to bowl of food processor.
— Blend in food processor for 1 minute until smooth. Refrigerate for
a few hours.
— Garnish with reserved chopped pistachios.
— Serve chilled in small bowl with veggies or chips.
*To roast peppers:
Lightly rub a few red peppers with oil. Broil or grill red peppers to
char the skin. Place in a plastic Ziploc® bag or covered container
30 minutes. Remove peels & seeds.
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