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.
One of our most popular dishes is our famous salmon at Copper Canyon Grill! In keeping with this theme, we encourage you to learn some basic cooking methods to create your own healthy fish dishes at home. After all, aren’t we always told to eat fish at least 3 times a week?!
Grilling: probably the quickest and easiest method for cooking fish, grilling imparts a hearty, smoky flavor and delicious blackened edges and striping to fillets and whole fish. It is best for thick (at least half-inch), meaty fillets or steaks with strong flavor that can stand up to the smoky tang of the grill. Swordfish, tuna, salmon, mackerel, and bluefish are ideal choices because their natural oils help keep their flesh moist.
Sauteing: pan-sauteing is a favorite way to cook fillets of fish — especially thin, delicate ones like trout, sole, or flounder. The fillets are quickly cooked in a hot saute pan in very hot fat, leaving them with a crisp exterior and moist flesh inside. Dusting the fillets with a light coating of flour before sauteing will help the fish develop a delicate crust.
Roasting: Fish can be roasted in the same manner as meat – uncovered, with no liquid, in a high-temperature oven – and with similar results: a papery, crisp exterior and tender flesh with concentrated flavors inside. While it’s possible to roast fish fillets, this cooking method lends itself best to whole fish. Stuffing the fish’s cleaned cavity with aromatics, like lemon wedges and whole branches of fresh rosemary and thyme, will perfume the flesh more potently than anything you rub on the outside.
Baking in parchment: a fish cooked en papillote is wrapped in parchment paper, and baked in a medium oven so it gently steams in its own juices. Aromatics, such as dill, sliced onions, and olives, are also enclosed in the package to flavor the fish. When the fish is done, the parchment will puff dramatically.
Steaming: setting fish over simmering water allows fillets of white-fleshed fish like cod and halibut, as well as small whole fish like sea bass, to retain their delicate flavor. You do not need an expensive steamer; a wok with a wire rack and cover works fine.
Poaching: this refers to foods that are gently cooked in water or broth at the barest simmer. Poaching firm-fleshed fish in a liquid flavored with vegetables and herbs provides a rich, fat-free broth that can be served with the fish or reserved to use as a soup base.