Royal Rose Radicchio LL Celebrates Grilling! Celebrate the Flavors of Summer Throughout the Year With Indoor Grilling

Need tips for indoor grilling? And also a recipe? Enjoy Grilled Royal Rose Radicchio with Lemon and Bacon By Chef Brandon Miller, Mundaka Restaurant Carmel, California. End Quote

Salinas, CA (1888PressRelease) May 27, 2011 - Royal Rose Radicchio of Salinas, CA celebrates the grill! Ideally you soak up the sun, and fire up the barbecue! What happens when outside grilling is not an option? Take the family inside and celebrate the flavors of Summer throughout the year with indoor grilling!

Here are some tips from Royal Rose Radicchio for indoor grilling throughout the year:
What Type of Grill Do I Purchase? There are basically two types, the open grill and the folding contact grill similar to a Panini press or George Foreman Grill. The open grill is the most similar to an outdoor grill. On an open grill, you have to flip foods to cook evenly but the experience of grilling is much more authentic and the flavor is closer to an outdoor BBQ.

Tips For Indoor Grilling: Just like outdoor grilling, indoor grilling requires attention from the cook. Don't walk away from the grill. Remember you are indoors now; all the smoke made from a fire or burning food isn't going to
get carried away on the wind it stays inside your house. For indoor grilling, trim excess fats from meats. The less fat the less smoke and the healthier grilling creation. It is also a good idea to use your grill near a kitchen vent of window.

What to Grill? Grill anything you would outside on your indoor grill. Indoor grills don't have the ability to drain liquids as well as outdoor grills and you don't want marinades running over your counter, so when grilling marinated meats allow them to drain first on a cooking rack. While you can baste on an indoor grill you need to do so sparingly. Lightly brush basting solutions on foods, careful not to spill. Other than that you really can cook most anything that will fit on your grill so good luck to you and enjoy.

One of our favorite indoor and outdoor grilling items are Treviso and Radicchio. Don't pass up the produce aisle when you're looking for delicious items for the grill. Grilling brings out the natural sugars in many vegetables and lettuces, such as romaine and radicchio, they are no exception. A bit delicate, but well worth the extra effort. Get out there and grill some radicchio today!

Grilled Royal Rose Radicchio with Lemon and Bacon
By Chef Brandon Miller, Mundaka Restaurant Carmel, California

2 Heads Royal Rose Radicchio
8 oz. Apple wood smoked bacon thinly sliced

Vinaigrette:
2 oz. Lemon juice
1 TBS. Dijon mustard
4 oz. Pure olive oil
1 TBS. Toasted cumin seeds
Salt and pepper to taste

In a medium sauce pan bring 2 quarts of water to a boil adding a few tablespoons of salt. Quarter the radicchio heads through the stem so that the leaves stay intact. Plunge into the boiling water for 15 to 20 seconds and refresh under cold tap water until cool. Wrap each quarter with bacon and set aside. In a food processor add lemon juice and Dijon. With the food processor running slowly add olive oil emulsifying the vinaigrette. Finish with cumin seeds and season to taste with salt and pepper. Grill the radicchio on your indoor grill until bacon is crispy. Top with vinaigrette and serve.

Royal Rose, LLC
1120 Growers Street
Salinas, CA 93901
831-758-1957
831-758-6649
www.radicchio.com

Background on Royal Rose The Company:

The "Salad Bowl of the World" gained some much-needed color, flavor and crunch in 1993 with the formation of Royal Rose Radicchio of Salinas, Calif. It proved to be the perfect combination Old World vegetable meets New World agriculture power and the results have been delicious.

Royal Rose took to growing and shipping four varieties of radicchio, a member of the chicory family that is revered in Italy and throughout Europe as a fresh, zesty addition to salads, pastas, pizzas and more. The vibrant color, pleasing bitterness and unmistakable crunch come together to form a unique addition to any meal.

It all started when Italian farmers Lucio Gomiero and Carlo Boscolo teamed up with Salinas Valley growers in the late 1980s. Gomiero, a winemaker by trade, had the idea of bringing Boscolo's proprietary seed varieties and 50 years of radicchio growing in Italy to the United States. Gomiero believed there was a new market for this unique and versatile vegetable.

With the packaged salad revolution about to explode, the timing couldn't have been better. Royal Rose turned a seasonal vegetable into a year-round treat, following the sun through four growing regions to supply the growing market with field-fresh radicchio.

Led by company president Dennis Donohue (who also happens to be current mayor of Salinas), Royal Rose's Fresher-Bigger-Better program reflects an ongoing commitment to educating consumers about the vegetable's versatility and freshness.

Royal Rose is also committed to education. Its new marketing campaign "What's A Salad Without Radicchio?" reflects an ongoing commitment to promoting and popularizing radicchio.
Radicchio has begun to enjoy mainstream acceptance by consumers. McDonald's now includes radicchio in its premium salads in many markets, and chefs all over the country have come to look beyond the salad, holding the versatile vegetable in high esteem and using it raw, grilled or sautéed and in a variety of specialized dishes.

Press Contact:
Marci Bracco (831) 747-7455
Emily Lyons (831) 594-4105

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