The classic surf and turf dish has gotten a makeover at many restaurants, now going far beyond lobster tail and filet mignon. Michael Hung, chef at Faith & Flower in Los Angeles, is serving up plancha seared Pacific swordfish with roasted mushrooms, ramps and foie gras broth. At Beautique in Manhattan, guests enjoy halibut with paella risotto cake, crispy asparagus and a chorizo sauce.
Subway launched two new sandwiches over the weekend that are topped with creamy Sriracha sauce, making it the latest chain to incorporate the spicy sauce. Sriracha popped up on 47 chain restaurant menus last year, according to Mintel, as eateries worked to keep up with consumers' growing craving for hot spices, and Trader Joe's recently launched a private label version of the bottled sauce.
The Bureau of Labor Statistics says jobs for dietitians are expected to increase 20% from 2010 to 2020 as the U.S. focuses on disease prevention and nutrition. Registered dietitian Caroline Nelson said home care and tele-health are opening jobs for dietitians, and RD Margaret Farnsworth says insurance coverage of outpatient dietetic counseling also has led to expanded opportunities.
Hoisin sauce is a Chinese bean sauce made from soy, flour, sugar, vinegar, chili, garlic, salt and sesame. This article includes tips for using and storing the sauce, and a recipe for Baked pork ribs with hoisin barbecue sauce.
Rogelio Bueno Mole, Trader Joe's Roasted Pepita Simmer Sauce, Tom Douglas Spicy Red Chili Teriyaki and La Masia Romesco sauces all offer grocery aisle solutions to turn bland foods into delicious meals, according to The Seattle Times.