Montrio Bistro Celebrates National Grilling Month This July!

July 23, 2012 - PRLog -- Press Contact: Marci Bracco (831) 747-7455

Montrio Bistro Celebrates National Grilling Month This July!

MONTEREY,CA Montrio Montrio Bistro at 414 Calle Principal in Monterey is celebrating National Grilling Month this July with a special recipe for the grill by Chef Tony Baker.  Since the first spark was captured and tamed by the first people, food has been cooked over fire. While modern technology allows for all kinds of gadgets like air-conditioned workspaces, chilled countertops, and sterile environments to do cooking, grilling is the only way to capture the goodness of food cooked outdoors.

July is perfect for many outdoor activities revolving around food and family and isthe optimum time for National Grilling Month. The grill occupies such an important spot in our culture that it deserves a celebration of its own so inJuly, fire it up and celebrate National Grilling Month.

Try this recipe at home from Chef Tony Baker! “This is a great salad, the herbs are delicate and therefore this is not a dish thatcan be made to far in advance, try to enjoy this right away,” said Baker. “Gribicheis an old French recipe that I have made at various times during my career. Itmay be old but it’s a good one. Gribiche is great served with grilled seafoodor with vegetables.”

Grilled Radicchio Salad with Sauce Gribiche

2         ea        Radicchiohead

4          Tbl      XV Olive Oil

2          ea        eggs, hard boiled (9mins)

1          Tbl      Dijon Mustard

3          Tbl      Italian Parsley, chopped

3          Tbl      Chervil,Chopped

2          ea        Shallots, finely chopped

2          tsp       Tarragon, chopped

8          ea        Cornichon, julienne

2          Tbl      Capers, chopped

1.5       cup      XVOlive Oil

1          ea        Lemon, zest and juice

Salt and Fresh Black Pepper to taste

Sauce Gribiche

Method:

Separate the egg white and yolk
Place the yolk in a bowl with the mustard, parsley, chervil, shallots, tarragon, cornichon, capers and lemon zest and juice
Mix well and add the olive oil
Julienne the egg white and add to the mixture
Season and serve

Salad cooking and assembly

Leaving the root intact, cut the Radicchio into thin wedges
Rinse under cold water
Brush with olive oil and season with Salt and Pepper
Place on a medium hot grill and cook for approx. three mins until grill marks are formed on each side and the radicchio starts to wilt
Arrange on a platter and generously spoon the sauce Gribiche over, serve right away.  

Backgroundon Montrio Bistro:

Formore than 17 years, Montrio has celebrated the heritage and craftsmanship ofthe local purveyor. From seed to fork, Montrio’s ingredients have always changed with the season -- as nature intended. Montrio and Chef Baker are proudto continue that focus with even more emphasis on the delicious and seasonal ingredients that come from our local farmers, ranchers and fishermen.

Montriois dedicated to using more local ingredients, showcasing the talents of our local purveyors to produce even more amazing food! Awaken your senses and feel good about what you eat. For more information on Montrio or to sign up for our mailing list today call (831) 648-8880. Montrio is open daily from 4:30 p.m.–10:00 p.m. and Friday and Saturday until 11:00 p.m. For more information, go to www.montrio.com. Become a Fan on Facebook for special recipes, cooking tips and event details onthe Artisan Series classes.