Review of Carrabba’s New Fire Finished Menu & Giveaway!

As the weather cools down, I want more and more comfort food. I gravitate towards pastas, all forms of a warm meal, and food with a little spice to it to keep me feeling toasty. Carrabba’s must know I’m not alone. They have recently launched a new Fire Finished menu and I was lucky enough to do a tasting of it! Last week, I  headed over to a local Carrabba’s and tried the following: Fire Roasted Mushrooms stuffed with sausage, red bell peppers, fennel, sauteed onions, brioche breadcrumbs, artichoke hearts, and romano cheese. Cedar Plank-Fired Salmon first pan-seared then topped with a crabcake and fire-roasted on a cedar plank then finished off with a lemon butter sauce. Served with roasted asparagus mushrooms and red bell peppers. Bistecca Ardente: Center-cut sirloin wood-grilled then topped with blue cheese, roasted tomatoes, and basil. Rigatoni al Forno: Rigatoni tossed in housemade marinara sauce, romano and mozzarella cheese and topped with Italian fennel sausage, mozzarella and fresh ricotta cheese finished off in a wood-burning oven. Nonna Testa: Penne pasta with wood-grilled chicken in a housemade pesto cream (basil, pine nuts, walnuts) with spinach and zucchini, topped with mozzarella and baked in a wood-burning oven.   Creme … Continue reading

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée. Ingredients: Meatballs: 1 tablespoon dark sesame oil 5 ounces sliced shiitake mushroom caps 1 tablespoon grated peeled fresh ginger, divided 2 minced garlic cloves, divided 1 tablespoon dry sherry 1 teaspoon red miso (soybean paste) 1 pounds ground chicken 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon cornstarch Salt and pepper, to taste 2 green onions, thinly sliced 1 large egg white Sauce: 6 tablespoons mirin (sweet rice wine) 6 tablespoons lower-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon sherry vinegar The juice of 1 lime 1 tablespoon grated peeled fresh ginger 1 serrano chile, thinly sliced Remaining ingredients: Cooking spray 1 tablespoon toasted sesame seeds ½ cup long grain rice 1 cup water or chicken broth 1 baby bok choy

Brisket Ragout over Pasta

As someone who went to Catholic school for most of my life, kosher cooking isn’t exactly something I was exposed to. I have a general understanding of what it means to keep kosher, but I really never took the time to delve into what it really means. I was recently sent a cookbook called The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook by June Hersh. Not only is it filled with really delicious sounding recipes, but the author took the time to even include a “Kosher 101″ in the introduction. Did you know that giraffes are considered acceptable for human consumption as identified in the Torah? (Sorry, thought that was a fun fact). Animals that chew their cud and have cloven hooves are considered acceptable, which includes the more commonly eaten cow and lamb. Bird-wise, it seems a little more lenient. In general, predators or scavenger birds are prohibited but most birds are ok for consumption. Meat is considered kosher when it meets a specific criteria when slaughtered and butchered. Kosher eating also means that meat and dairy cannot be within the same meal, but neutral foods, like oil and eggs, can be used. Whew. Ok. Now that I’ve … Continue reading

Related Posts Plugin for WordPress, Blogger...