SZ Worldwide Restaurant Concepts

SHERMAN OAKS, Calif., Aug. 22 /PRNewswire/ -- Backyard chefs have had months to perfect their char-broiling, but as the traditional summer season comes to a close, Sizzler's Chef Dudley McMahon reminds cooks that there are still plenty of good grillin' days ahead, especially over the Labor Day weekend. Yet, if family and friends are tired of the same old fixings - hamburgers, hot dogs, chicken and steaks - Chef Dudley, a member of Team USA which won a gold medal at the international Culinary Olympics in Frankfurt, Germany, has some easy ways to spice things up and maximize a grill's potential. Chef Dudley, who is executive chef and vice president of product development for the 300-unit casual dining chain, suggests preparing an entire meal on the grill, including meat or fish, starches and vegetables. "Grilling a complete meal is easy and a great way to tie together a variety of harmonious flavors," he said. "It's also a very convenient way to give your family and guests more choices. For example, instead of cooking just one type of meat, add a second or seafood item." For other ways to invigorate grilled foods, Chef Dudley suggests trying different spices, rubs and sauces, many of which are now available in grocery stores or are easy to make. "The American palate is becoming increasingly international, and it's easy to add a global flare to your grilling," he added. "The Asian and Pacific Rim flavors, as well as the Latin, Mediterranean and Caribbean influences that we are using in our new menu items can be enjoyed in the backyard, too." For grilling enthusiasts who want to take a break from the late summer heat, Chef Dudley invites them to join him at their neighborhood Sizzler for his Backyard BBQ Combo, featuring fall-off-the-bone St. Louis-style ribs with a 30-spice barbecue sauce, chicken in a citrus-pesto glaze, and skewered shrimp smothered with sweet chili sauce. Priced at just $11.99, the Backyard BBQ Combo also includes farm-fresh corn on the cob or vegetable skewer, plus a side dish choice. Visit http://www.sizzler.com/ for locations nationwide. Chef Dudley's Complete Meal Cooked on a Sizzling Grill (serves 6) Pesto Grilled BBQ Chicken Mediterranean Herb-Roasted Potatoes Grilled Corn on the Cob with Basil/Chive Butter Grilled Asparagus with Balsamic Tarragon Vinaigrette Pre-heat grill to medium temperature. Approximately an hour before serving time ... In a large bowl, toss - 2 pounds Yukon Gold potatoes, sliced 1/2 inch thick - 2 teaspoons chopped fresh rosemary - 1 ounce fresh shallots, sliced 1/8 thick - 3 tablespoons olive oil - 1 teaspoon kosher salt - 1 teaspoon fresh ground tri-colored pepper - 1 fennel bulb, sliced 1/4 inch thick Cut 2 sheets of foil, each 12-18 inches long, and place one on top of the other. Place potato mixture on the foil. Wrap foil around the mixture and seal. Place on the first rack of grill, and cook for 35-45 minutes. Before serving, sprinkle potatoes with - 1 teaspoon chopped fresh marjoram - 1 teaspoon chopped fresh oregano - 2 scallions, trimmed and sliced thin Approximately 30 minutes before serving ... Place in a mixing bowl - 6 bone-in chicken breasts - 2 teaspoons steak seasoning, sprinkled on chicken - 2 ounces basil pesto, evenly coating chicken Place on grill, bone side down. Heat for 10 minutes. Turn chicken over, and grill 6-8 more minutes, until skin starts to crisp. Move chicken, bone side down, to a higher rack or lower heat area of grill. Brush chicken with - 12 ounces BBQ sauce Heat for additional 6 minutes before serving. Approximately 20 minutes before serving ... Remove all but the innermost husks from - 6 ears fresh corn Remove corn silk from each ear. Rewrap inner husks around the corn. Grill 12-15 minutes, turning often, until husks are slightly charred and corn is tender. While corn is grilling, mix together the basil/chive butter - 1/2 cup (1 stick) butter, room temperature - 1/4 cup chopped fresh chives - 1/4 cup chopped fresh basil - 2 teaspoons fresh lime juice - 1/2 teaspoon kosher salt - 1/2 teaspoon fresh ground pepper Approximately 15 minutes before serving ... Toss together in a bowl - 1 bunch fresh asparagus with ends trimmed approximately 1/2 to 1 inch - 1/3 cup balsamic vinaigrette - 1/4 teaspoon kosher salt - 1/4 teaspoon fresh ground pepper - 1 tablespoon chopped fresh tarragon Place asparagus on grill grates. Grill for 8 minutes, turning after 4 minutes. Pour remaining vinaigrette mixture on top of asparagus before serving. About Sizzler: Based in Sherman Oaks, Calif., Sizzler operates 227 franchised and 86 company-owned restaurants worldwide. Sizzler is a division of Worldwide Restaurant Concepts, Inc. (NYSE:SZ), a leading casual dining company with operations throughout the world. For more information, please visit http://www.sizzler.com/ and http://www.wrconcepts.com/. DATASOURCE: Sizzler CONTACT: Janet Ritter of Brad Ritter Communications, LLC, +1-740-815-1790, or Web site: http://www.sizzler.com/ http://www.wrconcepts.com/

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