Posted by Sherry on November 28, 2001 at 15:58:55:
In Reply to: carrabbas anything posted by laurie on November 28, 2001 at 13:21:32:
CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA
Posted by Chef Chad in Houston TX
"Bruschette" (singular form is Bruschetta); is a grilled rustic Italian bread, embellished, with a variety of toppings. In its simplest form, Bruschetta can consist of toasted bread, rubbed with fresh garlic and drizzled with extra-virgin olive oil. Or it can be topped according to your own tastes and imagination, like these mouthwatering variations from Carrabba's. Carrabba's Manager Charles Criswell graciously shares their tantalizing version of this simple, rustic antipasto, which includes some with sautéed mushrooms paired with fontina cheese, as well as the ever-popular tomato-pesto-mozzarella combination. The pesto can be made at home, but it is widely available now is our markets.
1 loaf Italian-style or French bread
1 stick butter, softened
3-4 cloves garlic, finely chopped
1/2 tsp. garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 oz. mushrooms, sliced, and sautéed in butter
3 slices Roma tomato, sliced 1/4-inch thick
1 1/2 T pesto sauce (use the classic Pesto containing basil and
pine nuts - available in most grocery stores)
Pinch of extra-virgin olive oil
Pinch of fresh basil, cut into fine strips (julienne strips)
Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sautéed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted. Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves. Makes - 6 slices.
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CARRABBA'S ITALIAN GRILL CHICKEN BRYAN
Posted by Chef Chad in Houston TX
Chicken
6 large chicken breasts
1-2 T. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce
2 T. butter
1 T. finely chopped garlic
1 T. finely chopped yellow onion
1/2 C. dry white wine
1/4 C. freshly squeezed lemon juice
10 T. cold unsalted butter, cut into small pieces
1 1/2 C. finely sliced sun-dried tomatoes
1/4 C. chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.
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CARRABBA'S ITALIAN GRILL CHICKEN BRYAN
Posted by Chef Chad in Houston TX
Chicken
6 large chicken breasts
1-2 T. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce
2 T. butter
1 T. finely chopped garlic
1 T. finely chopped yellow onion
1/2 C. dry white wine
1/4 C. freshly squeezed lemon juice
10 T. cold unsalted butter, cut into small pieces
1 1/2 C. finely sliced sun-dried tomatoes
1/4 C. chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.
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CARRABBA'S ITALIAN GRILL MEATBALLS
Posted by Chef Chad in Houston TX
1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
2 large eggs, lightly beaten
1/4 C. grated Parmesan cheese
4 cloves garlic, finely chopped and sautéed
1/3 C. dry bread crumbs
1/4 C. finely chopped parsley
Salt and freshly ground pepper
1 C. pure olive oil
Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)
(In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce).
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CARRABBA'S ITALIAN GRILL POLLO ROSA MARIA
Posted by Chef Chad in Houston, TX
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 C. fontina cheese
Lemon Butter
1/2 C. clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 C. white wine
4T unsalted butter
1/2 tsp. white pepper
1/2 tsp. salt
Topping
8 oz. sliced mushrooms
1/2 C. fresh sweet basil, chopped
Lemon Butter Recipe (listed above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set aside in a warm place.
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and sauté 1-2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve. Yields 4 servings.
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CARRABBA'S ITALIAN GRILL POLLO ROSA MARIA
Posted by Chef Chad in Houston, TX
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 C. fontina cheese
Lemon Butter
1/2 C. clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 C. white wine
4T unsalted butter
1/2 tsp. white pepper
1/2 tsp. salt
Topping
8 oz. sliced mushrooms
1/2 C. fresh sweet basil, chopped
Lemon Butter Recipe (listed above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set aside in a warm place.
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and sauté 1-2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve. Yields 4 servings.
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CARRABBA'S ITALIAN GRILL SOGNO DI CIOCCOLATA
(Chocolate Dream)
Posted by Chef Chad in Houston TX
2 (1 lb. 5.2-oz.) boxes Duncan Hines Fudge Brownie
Mix (each using 2 eggs and milk instead of water)
1/2 C. Kahlúa (coffee-flavored liqueur)
4 C. chocolate mousse (use your own recipe, or mix up
two (4.2-oz. pkg. Chocolate Mousse Mix)
4 C. whipped cream (from 1 1/2 C. heavy cream, whipped)
2 oz. semi-sweet chocolate shavings
Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325ºF for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a toothpick inserted in the middle of the brownie comes out clean.
IMPORTANT - DO NOT OVERCOOK. Remove from oven and allow to cool completely.
Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahlúa, starting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.
Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahlúa, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.
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CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA
Posted by Chef Chad in Houston TX
12-15 large mushrooms
2 T. butter
1 medium onion, chopped finely
2 oz. diced pepperoni
1/4 C. finely chopped green pepper
1 small clove garlic, minced
1/2 C. finely crushed Ritz crackers, about 12 crackers
3 T. grated Parmesan
1 T. chopped parsley
1/2 tsp. seasoned salt
1/4 tsp. dried oregano
1/3 C. chicken broth
Preheat oven to 325ºF.
Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly