Braly: Grilling fish at home
For fans of Porter's Steakhouse, there's good news and bad news. The bad news: It's closed. The good news: The popular steakhouse will reopen July 1 with a new look. The redo will include contemporary furnishings, flooring, window treatments and enhancements to the lounge area. There also will be additions to Porter's already legendary menu, according to Paul Mezick, general manager of the Sheraton Read House Hotel, where Porter's is located.
If you have guests planning on staying at the hotel during June, the closing of the restaurant does not affect room-service dining. Starbucks remains open, too.
Redwood Creek Wines is calling on folks to enter an original recipe for consideration in its first Blaze a Better Barbecue recipe contest. To enter, submit an original campfire recipe at www.RedwoodCreekWine.com through July 31.
A panel of wine, culinary and outdoor experts will select eight finalists. Of those, one will be selected as the grand-prize winner, receiving an all-expenses paid trip for two to Primal Grill host Steven Raichlen's Barbecue University in 2011. All finalists will receive $500 in cash.
Next time you're shopping at Kohl's (1812 Gunbarrel Road in Chattanooga or 4580 Frontage Road in Cleveland, Tenn.), make a point to add a copy of "Top Secret Restaurant Recipes" to your buggy. The cookbook supports Kohl's Cares for Kids, an organization that has raised more than $126 million for children's education and health initiatives across the country. T.C. Thompson Children's Hospital is one of the beneficiaries.
The cookbook is by Todd Wilbur, who has written a series of best-selling "Top Secret" cookbooks. The one at Kohl's is filled with more than 100 recipes Mr. Wilbur has "cloned" to taste very much like your favorites in some of the country's favorite chain eateries, such as this from Red Robin.
Red Robin BBQ Chicken Salad
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1 boneless skinless chicken breast half
1/3 cup barbecue sauce (preferably Bull's-Eye or K.C. Masterpiece)
1/2 cup canned refried black beans
1/2 cup shredded cheddar cheese
1/4 cup French's french-fried onions (or homemade)
3 avocado slices
1/4 cup ranch dressing
Toss the lettuces and cabbage together, and arrange on large plate. Arrange tomato on the lettuce mixture at the bottom of the plate. Grill chicken breasts on hot barbecue grill for 4-5 minutes per side or till done. Brush a generous amount of barbecue sauce over chicken as it grills. Heat the black beans on the microwave on in a saucepan over medium heat.
Spread the black beans over the lettuce on the left side of the plate. Slice the warm chicken into bite-size pieces, and arrange them neatly over the lettuce in the center of the plate. Sprinkle the cheese over the lettuce on the right side of the plate. Sprinkle the onion straws over the cheese. Garnish the salad with 3 slices avocado arranged side by side on the right rim of the plate. Serve with the ranch dressing and remaining barbecue sauce on the side.