If there’s a time for comfort food, it’s now! Discover Chef Michael’s latest feature of the week at Stanford Grill – his melt in your mouth Braised Beef Short Rib with White Creamy Grits & Tomato-Raisin Chutney, available from Wednesday through Sunday only!
“Comfort food is definitely an experience that provides a nostalgic feeling to the person eating it. Comfort foods may be consumed to positively pique emotions or to relieve negative psychological effects. Our feature of the week will tap into the connection of these emotions of comfort food at its best. The melt in your mouth beef short rib alone will make your eyes roll back into your head. The sweet and tangy chutney cuts through the richness of the beef and you will surely be licking the plate as you finish all the creamy grits and sauce.” – Chef Michael.
There’s nothing quite like fresh fish, especially its scent and texture when it comes off a wood grill. This week Chef Michael is featuring his Hardwood Grilled Salmon Filet with Apricot Glaze through Sunday only at the Silver Spring and Woodmore Copper Canyon Grill locations!
“The first time I had salmon was at a young age. I can remember it like it was yesterday; the smoke from the burning wood and the aroma from the salmon left an incredible mark on my psyche. Years later, I still find myself thinking back to that day. So, this week I am excited to feature a hardwood grilled salmon filet, with maple-Dijon Brussel sprouts, horseradish cream, and an apricot-orange reduction sauce. The combination of the sweet from the apricot-orange sauce balances out the spiciness of the horseradish cream, adding a wonderful new way of enjoying our hardwood grilled salmon. Personally, I truly enjoy creating food that will leave lingering flavors long after your last bite. I hope you’ll enjoy it as much as I do.” – Chef Michael.
Finally, this week in Gaithersburg we will be highlighting Chef Michael’s combination of hardwood grilled pork, roasted squash, honey, molasses, Amaretto mustard and toasted almonds! The famed Pork Porterhouse is only available until Sunday and it is not to be missed.
This week at Stanford Grill, we give you “a match made in heaven.” Discover Chef Michael’s take on a classic dish, Shrimp & Grits, available until Sunday. Here’s what the Chef had to say about how he created this week’s feature:
“I will always remember my first trip to New Orleans. The energy of the people, the food, music and nightlife is like none other. For me it’s all about the indigenous style of food and the ingredients found in that area that makes this city so unique and exciting. I literally went on a weeklong eating tour from the low country restaurants to the James Beard Award winning Chef driven restaurants, to fully experience all the local delights. One of the stand out dishes for me was the classic Shrimp & Grits that most restaurants in the city serve daily. This is even served at brunch or breakfast, but enjoyed at any meal period. At Stanford Grill this week, we will be featuring our version of Shrimp & Grits which is inspired by the classic Creole style true to its roots. The combination of the smoky Andouille sausage, jumbo shrimp, aromatic vegetables, blackening seasoning and fresh tomato all complement each other like a match made in heaven. This dish wouldn’t be complete without the creamy white grits which adds a bed for the sauce waiting to be soaked up.” – Chef Michael
This week in Silverspring and Woodmore we will be highlighting Chef Michael’s famed Pork Porterhouse! Among the most prized steaks, the porterhouse is considered an epicure’s delight because it contains meat from the top loin (source of strip steak) and tenderloin (source of filet mignon). Chef Michael’s combination of hard wood grilled pork, roasted squash, honey, molasses, Amaretto mustard sauce and toasted almonds is a unique and classic match in flavors and textures. This dish is only available until Sunday!
This week at Gaithersburg and Silver Spring, Chef Michael is presenting his delectable and healthy Sea Scallops with Cous Cous just in time for January, when we are all thinking of eating lighter and healthier! Here’s what the Chef had to say about how he created this week’s feature:
“What is most important about this Scallops dish is the pristine quality of the scallops themselves. We are using a Diver scallop that is caught off the coast of Massachusetts and flown in daily to Copper Canyon. We have paired couscous to accompany the scallops which includes roasted cauliflower. By roasting the cauliflower, we are adding this surprising nutty flavor which transforms this simple vegetable into something more exotic. To complement the scallops, we are pairing a sauce that does not overpower the delicate sweet flavor of this delicacy. Just a little drizzle of an elegant lemon butter sauce is all it takes to round out this simple but complex dish.” – Chef Michael
Coca Cola BBQ Ribs:
This week we are bringing Chef Michael’s famed Coca Cola BBQ Ribs to Woodmore! You may have become accustomed to the traditional BBQ Ribs served at most restaurants, but there’s only one that took the title of “#2 Best Dish of All Time” by Broward New Times.
“This is my signature, award winning dish, also rated #2 best dish of all time by Broward New Times and now it’s at Copper Canyon Grill. Beef ribs are an underutilized item in many restaurants and it’s perfect for an American concept like Copper Canyon Grill. I start with a house made blend of spices as a dry rub, then I infuse the Coca Cola into the BBQ sauce. We braise the ribs low and slow, until they lovingly melt right off the bone. The sticky, caramelized, smokey and tanginess flavors of the sauce are the perfect pairing to the beef.” – Chef Michael
Both features are available from Wednesday through Sunday only, so don’t miss out! Let us know what you think by tagging us in your images @CCGrillAmerica on Twitter and Instagram!
The Porterhouse steak is arguably the most prized cut of pork due to the fact it contains the best of both worlds. One side of the Porterhouse is the tenderloin which is the softest and most tender cut on the animal. The other side is the well marbled strip steak, prized for its internal fat and perfect for our hard wood grill. We have complemented the roasted squash with molasses, honey & toasted almonds.
By matching these ingredients, we are enhancing the natural sweetness and nuttiness of the squash. At last to round out this plate, we have fortified Amaretto into our mustard sauce which is a perfect match for toasted almonds. The combination of hard wood grilled pork, roasted squash, honey, molasses, Amaretto mustard sauce and toasted almonds is a unique and classic match in flavors and textures only available at Stanford Grill through Sunday.
Copper Canyon Grill
Coca Cola BBQ Beef Ribs
This week in Silverspring and Gaithersburg we will be highlighting Chef Michael’s famed Coca Cola Ribs. You may have become accustomed to the traditional bbq ribs served at most restaurants, but there’s only one that took the title of “#2 Best Dish of All Time” by Broward New Times.
“This is my signature, award winning dish, also rated #2 best dish of all time by Broward New Times and now it’s at CopperCanyon Grill. Beef ribs are an underutilized item in many restaurants and it’s perfect for an American concept like CopperCanyon Grill. I start with a house made blend of spices as a dry rub, then I infuse the Coca Cola into the BBQ sauce. We braise the ribs low and slow, until they lovingly melt right off the bone. The sticky, caramelized, smokey and tanginess flavors of the sauce are the perfect pairing to the beef.” – Chef Michael