2 Tsp Unsalted Butter
2 Tsp garlic (chopped)
1 Tsp Dijon mustard
1/2 Tsp salt
2 Tsp chopped fresh rosemary
1 1/4 cup Marsala wine or semi dry red wine
1/4 Tsp cayenne pepper (adjust to your taste)
8 cups heavy whipping cream
Saute butter, garlic , and rosemary on medium heat until garlic begins to brown.
Slowly add the wine and reduce by about one third. Add in all of the
remaining ingredients and reduce again by approximately half of original
volume and remove from heat. Let this sauce rest and prepare the rest of the
dish.
Penne Rustica:
2 oz. of pancetta (Italian bacon) or regular bacon
20 medium shrimp peeled
10 to
12 oz. chicken breast (grilled and then sliced)
4.5 cups of granita sauce
3 lbs precooked Penne Pasta
4 Tsp pimentos
1 1/2 sticks of butter
3 Tsp chopped shallots
Salt and pepper to taste
8 oz. parmesan cheese
1 Tsp paprika
Fresh chopped rosemary for garnish
Sauté pancetta until it starts to brown, add the shrimp, butter and shallots. Cook
for 1-2 minutes and then add chicken, salt,
pepper, and mix well. Add granita sauce and 1/2 of the parmesan cheese
and simmer until sauce begins to thicken. In a large bowl combine the mixture with precooked pasta.
Place this mixture into single serving dishes or a single large casserole dish. Top with remaining cheese, pimentos and
sprinkle with paprika. Bake at 475 for 12-18 minutes. Remove and garnish
with rosemary sprigs. Enjoy with crusty bread.
Macaroni Grill's Baked Creamy Seafood
4 tbsp unsalted butter
1 1/4 cups of bay scallops cleaned (about 8 oz.)
3 tbsp sifted flour
1 1/2 -2 cups of half and half
1-1/2 cups grated asiago cheese
3 cups of medium cooked shrimp (shelled)
16 ounce can of clams (drained)
2 tbsp parmesan or romano grated cheese
Light olive oil for frying
In a 12" skillet, melt 1 tablespoon of the butter. Add scallops and stir fry over
medium high heat until just well cooked, set aside in a dish. In same skillet
melt remaining butter over med. heat. Whisk in flour until
smooth and starts to bubble. Cook stirring constantly for 2 minutes. Slowly add half-and-half and continue mixing until the mixture
begins to boil and let boil another minute until bubbly.
Reduce heat to low, add Asiago cheese while stirring until melted. Add the
scallops, shrimp, and clams. Spoon into a 9" glass pie pan. Top with
the Parmesan. Bake in a preheated 375 degree oven for about 20 minutes until the
top is golden brown. Serve with your favorite dipping chips, pita chips or crackers.
Macaroni Grill Foccacia Bread
1
Tsp Canola or light olive oil
1 Tbsp Bakers Yeast
1 Tbsp Granular Sugar
1 Cup room temp water
PAM cooking spray
2 Tbsp Butter
2 1/2 Cups Sifted flour
1/3 Cup of chopped fresh rosemary or 3 tablespoons dried
1 Tsp sea salt or plain if you wish
Mix sugar, yeast, and water in a medium bowl and let the
mixture begin to bubble. Add 2 cups of flour, the salt and mix. Knead
about 10-12 minutes until smooth and elastic you can add some
flour if needed. Place dough in an oiled bowl and cover with a towel. Allow
the
dough to rise in a warm dry place for at least an hour.
Punch down the dough, divide in half and let it rest for a 5-10 minutes.
Coat two 9 inch cake pans with nonstick spray.
Place dough into pans and press down. Melt the butter and brush over the top
of each loaf. Sprinkle rosemary over the tops and
press into the
surface. Let the loaves rise again about 30-45 minutes.
Preheat oven to 475 F. Sprinkle with a little salt and bake for 20 -
25 min, until slightly browned.
Macaroni Grill Fonduta Gamberi
2 Cups half and half or (1 cup cream + 1 cup whole milk)
1 tablespoon real clam juice
2 tablespoon dry white wine (Use wine that you would drink)
3 tablespoon unsalted butter
2 shallots chopped
3 Tablespoon sifted all purpose flour
5 Cups of chopped fresh spinach
8 oz. canned chopped artichoke hearts
16 mediumor 12 large shrimp (peeled and chopped)
1/8 teaspoon cayenne pepper (more or less to taste)
1/4 teaspoon ground black pepper
2/3 Cups of Mozzarella cheese- grated
In a 12" saucepan over medium-high heat, mix half-and-half, clam juice
and wine. In another saucepan melt the butter and saute shallots until clear. Whisk in flour stirring until mixture is smooth. Cook
while stirring constantly 3-4 minutes. Mix in the heated
half-and-half mixture to the shallot mix while constantly stirring
with a wire whisk to remove lumps. Add to mixture shrimp, artichokes, spinach,
and both peppers, bring to boiling. Reduce heat and let simmer
for about 4-5 minutes while stirring occasionally as not to let the mixture scorch.
Remove from heat, stir in the grated cheese.
Pour into a dip bowl and serve hot with favorite dipping chips.
Macaroni Grill Gamberetti Noci E De Pino
20-30
Jumbo Shrimp cleaned and pealed
4 Cups sliced mushrooms
3 Tablespoons. fresh minced garlic
2 Tablespoons roasted pine nuts
5 Tablespoons Unsalted Butter
6 Cups vermicelli pasta pre cooked
6 cups fresh spinach leaves
Lemon Butter Sauce Ingredients:
1 Tablespoons diced shallots
1 1/2 Tablespoons minced garlic
2/3 Cup white wine semi-dry or dry
1 Cup Cream
1/2 Cup Lemon juice
1/8 tsp. White pepper
1 lb. butter cut into 4 oz pieces
Preheat oven to 375 deg. Wash and pat dry spinach leaves.
Spread pine nuts on a cookie sheet sheet and grill in oven 2
to 4 minutes til slightly browned.
Boil pasta to al dente stage according to directions.
Prepare lemon butter sauce:
Melt 1 tablespoon butter in large
skillet over medium-high heat. Saute garlic and shallots until
translucent. Add wine and reduce by 1/2 while whisking occasionally.
Add cream and reduce, add lemon juice and reduce. Add white pepper.
Lower heat to low. Add remaining butter 4 ounces at a
time, whisking continuously after each addition to
incorporate butter. Simmer, whisking until the sauce
coats the spoon.
Prepare the Final The Dish
In a large skillet over medium heat melt the 4 tablespoons
of butter, add garlic and saute until clear. Stir
in pine nuts, mushrooms and shrimp, Saute for a few minutes
until shrimp are cooked and show some color. Remove from
heat and stir in spinach. Place warm pasta on plate
with shrimp mixture to the side. Pour lemon sauce over the pasta,
and some sauce onto the shrimp.
Pasta:
4 Tbsp. butter
1/2 cup minced red onions
1/2 cup pancetta bacon pieces
1 tablespoon chopped garlic
1 sliced cup green onions
1 lb. grilled chicken
2 pounds cooked bow-tie pasta
8 oz. heavy cream
1 1/2 tablespoon chopped parsley
The sauce:
Heat cream to just bubbly but not a boiling.
Mix in chicken base and cheese while stirring constantly with a wire whisk.
Bring
temperature back to just bubbly. Dissolve cornstarch in cold water and
add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a
bowl, cover and cool in refrigerator.
The pasta dish:
Saute red onion in butter for a few seconds, add pancetta pieces and garlic.
Add pasta, chicken, and green onions. Deglaze pan with the cream, add
asiago cream sauce. Heat, Garnish with parsley and enjoy this wonderful
dish.
4 tbsp unsalted butter
2 Cups half and half or (1 cup cream + 1 cup whole milk)
20-30
Jumbo Shrimp cleaned and pealed
Asiago
Sauce: