Best Restaurants

Chicken Pasta Fra Diavolo

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/2369730/thumb_600.jpg?1347143258" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/2369730/thumb_600.jpg?1347143258" width="320" /></a></div> CHICKEN PASTA FRA DIAVOLO Brio Tuscan Grille Recipe Makes 4 servings 3 tablespoons olive oil 3-4 tablespoons chopped garlic 1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted) 2 teaspoons red pepper flakes or more to taste 1 1/2 cups prepared Alfredo sauce 3 cups prepared marinara sauce 2 tablespoons lobster base (see note) 6 tablespoons (3/4 stick) unsalted butter 1 pound penne, cooked al dente and drained salt ground black pepper 1/2 cup sliced green onions In a large pot, heat oil over medium heat. Add garlic, chicken and pepper flakes, and saute 1 minute. Add Alfredo and marinara sauces and simmer for 2 minutes. Add lobster base and whisk until dissolved; stir in butter and hot pasta. Continue to simmer 3 minutes, stirring until butter has melted. Season to taste with salt and pepper; garnish with green onions. Note: Lobster base is a pasty, concentrated bouillon, usually found near the soups at gourmet markets.

Chicken Pasta Fra Diavolo

CHICKEN PASTA FRA DIAVOLOBrio Tuscan Grille RecipeMakes 4 servings3 tablespoons olive oil3-4 tablespoons chopped garlic1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted)2 teaspoons red pepper flakes or more to taste1 1/2 cups prepared Alfr…

29Oct2014

Lobster Ravioli

<div class="separator" style="clear: both; text-align: center;"><a href="http://www.dinedowntownbaltimore.com/images/brio_rec.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.dinedowntownbaltimore.com/images/brio_rec.jpg" width="184" /></a></div> LOBSTER RAVIOLI with CRAB INSALATA Brio Tuscan Grille Recipe 1 tablespoon extra virgin olive oil 1 clove garlic, thinly sliced 2 leaves fresh basil, chopped 1 (28 oz.) can imported Italian plum tomatoes, whole, squeeze by hand 1 pinch sugar salt and pepper to taste 1 tablespoon shallots, chopped 1 teaspoon garlic, chopped 1/2 teaspoon lemon zest 2 tablespoons white wine 2 tablespoons Limoncello 1 tablespoons lemon juice 2 ounces heavy (whipping) cream 4 tablespoons butter, unsalted salt and pepper to taste ravioli, choose your favorite (BRIO uses lobster ravioli) Crab Salad (recipe follows) In a saute pan, heat oil over medium flame. Add garlic and basil. Saute 10 seconds. Add tomatoes, bring to simmer. Cook approximately 20 minutes or until slightly thickened. Season with sugar, salt and pepper to taste. Set aside. In another saute pan, place shallots, garlic, lemon zest, white wine, limoncello and lemon juice. Simmer until reduced to almost dry. Add heavy cream and reduce by half. Slowly add butter, whisking constantly to make a butter sauce. Season with salt and pepper to taste. Add cooked tomatoes from above and stir to combine. Cook ravioli in boiling water according to package instructions. Drain well. Add ravioli to sauce in pan. Coat ravioli with sauce. To Serve:  Divide ravioli onto two serving plates. Top each with half of Crab Salad, see below, in the center. Crab Salad: 2 ounces jumbo lump crab meat 4 grape tomatoes, quartered 2 baby artichoke hearts, cooked, quartered 1/2 ounce arugula 1 green onion, thinly sliced 1 pinch parsley, chopped 1 teaspoon lemon juice 1 tablespoon extra virgin olive oil salt and pepper to taste Combine all ingredients for the Crab Salad in a mixing bowl. <div> </div>

Lobster Ravioli

LOBSTER RAVIOLI with CRAB INSALATABrio Tuscan Grille Recipe1 tablespoon extra virgin olive oil1 clove garlic, thinly sliced2 leaves fresh basil, chopped1 (28 oz.) can imported Italian plum tomatoes, whole, squeeze by hand1 pinch sugarsalt and pepper to taste1 tablespoon shallots, chopped1 teaspoon g…

29Oct2014

Brio Pasta Florentino

<div class="separator" style="clear: both; text-align: center;"><a href="http://www.trbimg.com/img-50eb1897/turbine/sf-brio-tuscan-grille-light-menu-20130107/300/300x168" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.trbimg.com/img-50eb1897/turbine/sf-brio-tuscan-grille-light-menu-20130107/300/300x168" /></a></div> PASTA FLORENTINO Brio Tuscan Grille Recipe Serves 4 Pasta: 2 ounces extra virgin olive oil 1 teaspoon fresh garlic, chopped 6 ounces grilled chicken 2 ounces sliced mushrooms 2 ounces Roma tomatoes, diced 1/2 cup chicken or vegetable Stock 2 tablespoons butter 1 teaspoon mixed herbs 2 pinches salt and pepper 2 ounces fresh spinach 14 ounces cooked pasta 2 tablespoons feta cheese 2 tablespoons pesto bread crumbs Pesto Bread Crumbs 2 tablespoons Panko Bread Crumbs 1 teaspoon of prepared pesto Pasta:  In a saute pan heat oil, add garlic, chicken and mushrooms. Saute. Add tomatoes, chicken or vegetable stock, herbs, butter and 2 tbsp feta cheese. Season with salt & pepper. Heat pasta in hot water. Add hot, cooked rigatoni to saute pan. Add spinach, making sure not to over cook. Toss to combine. Pesto Bread Crumbs:  Combine ingredients. To Serve:  Tower in center of a plate. Garnish with 2 tablespoons feta cheese and pesto crumbs. For a touch of extra color you can garnish with fresh parsley. <div> </div>

Brio Pasta Florentino

PASTA FLORENTINOBrio Tuscan Grille RecipeServes 4Pasta:2 ounces extra virgin olive oil1 teaspoon fresh garlic, chopped6 ounces grilled chicken2 ounces sliced mushrooms2 ounces Roma tomatoes, diced1/2 cup chicken or vegetable Stock2 tablespoons butter1 teaspoon mixed herbs2 pinches salt and pepper2 o…

29Oct2014

Tiramisu

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TIRAMISU with COFFEE SAUCE 
Brio Tuscan Grille Recipe 
 
Makes 8 servings 
 
6 egg yolks (see note) 
1/3 cup granulated sugar 
1 1/2 pounds mascarpone cheese 
3 tablespoons sweet Marsala wine, divided 
1 1/2 cups brewed espresso, divided 
24 split ladyfingers (2 packages, about 3 ounces each) 
2 tablespoons unsweetened cocoa powder 
Coffee Sauce (see recipe) 
1/2 cup bittersweet chocolate shavings or chocolate covered coffee beans, for optional garnish 
 
In a mixing bowl, combine egg yolks and sugar. Using an electric mixer at medium high speed, beat until thick and pale in color, about 5 minutes. Add mascarpone, 1 tablespoon marsala and 1 tablespoon espresso. Beat again until smooth. 
 
Combine the remaining 2 tablespoons marsala and the remaining espresso; pour about half of the liquid into a shallow dish or pan. Quickly dip half of the ladyfingers into the espresso mixture. Arrange the soaked ladyfingers in a single, solid layer in a 7 x 11 x 2 inch baking pan, breaking the ladyfingers if necessary to make them fit. 
 
Spread about one third of the mascarpone mixture evenly over the soaked ladyfingers. Use the remaining espresso mixture to dip the remaining ladyfingers; arrange a second layer in the pan. 
Add the remaining mascarpone mixture, smoothing the top. Cover with plastic and refrigerate overnight. 
 
 If cheese layer is not firm enough to cut, place in the freezer for about 1 hour before serving. Sift cocoa powder over the top. Drizzle Coffee Sauce onto each serving plate; place a portion of tiramisu on the sauce. If desired, sprinkle with chocolate shavings or top with a chocolate covered coffee bean. 
 
Coffee Sauce: (Makes about 3/4 cup) 
3/4 cup granulated sugar 
1 1/2 cups brewed coffee 
1/2 cup heavy (whipping) cream 
 
 Combine sugar and coffee in a pot; bring to a boil over medium heat, stirring constantly until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until mixture has reduced to 1/3 cup. 
Remove from heat and cool briefly. (To speed the cooling process, pour into a large glass bowl and stir gently.) Stir in the heavy cream. Place over low heat; bring to a simmer, stirring constantly. Let cool before serving.

Tiramisu

TIRAMISU with COFFEE SAUCE Brio Tuscan Grille Recipe Makes 8 servings 6 egg yolks (see note) 1/3 cup granulated sugar 1 1/2 pounds mascarpone cheese 3 tablespoons sweet Marsala wine, divided 1 1/2 cups brewed espresso, divided 24 split ladyfingers (2 packages, about 3 ounces each) 2 tablespoons uns…

29Oct2014

Tomato Bisque

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.fl.yelpcdn.com/bphoto/oA5OBF5AihUtqL6xb4JJpQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.fl.yelpcdn.com/bphoto/oA5OBF5AihUtqL6xb4JJpQ/l.jpg" width="320" /></a></div> TOMATO BISQUE Brio Tuscan Grille Recipe Makes 8 (1 cup) servings. 1/4 cup ( 1/2 stick) butter 1/4 cup all purpose flour 2 (14 oz.) cans chicken broth 2 (14 oz.) cans vegetable broth 2 chicken bouillon cubes 1 (6 oz.) can tomato paste 2 1/4 cups canned tomato puree 1 (0.4 oz.) package Hidden Valley ranch dressing mix 6 tablespoons cornstarch 2/3 cup water 4 cups heavy cream In a large pot, melt butter over medium heat. Whisk in flour; cook, stirring, 3 minutes. Whisk in chicken and vegetable broths; add bouillon, whisking until it dissolves. Bring to a boil. Whisk in tomato paste and puree. Add dry ranch dressing mix; stir until smooth. Simmer 15 minutes over low heat. In a small bowl, combine cornstarch and water; stir until smooth. Stir into soup. Increase heat to medium; bring to a boil, stirring constantly. Reduce heat to low; cook 4 minutes. Stir in cream; cook until hot, but do not let return to a boil. <div> </div>

Tomato Bisque

TOMATO BISQUEBrio Tuscan Grille RecipeMakes 8 (1 cup) servings.1/4 cup ( 1/2 stick) butter1/4 cup all purpose flour2 (14 oz.) cans chicken broth2 (14 oz.) cans vegetable broth2 chicken bouillon cubes1 (6 oz.) can tomato paste2 1/4 cups canned tomato puree1 (0.4 oz.) package Hidden Valley ranch dress…

29Oct2014

England restaurant

England restaurant

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16Oct2014

AMERICA'S BEST ITALIAN RESTAURANT CHAINS

AMERICA'S BEST ITALIAN RESTAURANT CHAINS

According to The Daily Meal website, these are the best non pizza Italian restaurant chain in the US.12) Fazoli’s11) Biaggi’s Ristorante Italiano10) The Spaghetti Warehouse 9) Zio’s Italian Kitchen 8) Buca di Beppo 7) Olive Garden 6) Johnny Carino’s 5) Maggiano’s Little Italy 4) Romano’s Macaroni Gr…

10Oct2014

AMERICA'S BEST PIZZA CHAINS

AMERICA'S BEST PIZZA CHAINS

AMERICA'S BEST PIZZA CHAINSThe folks over at the Daily Meal website polled their readers and here are the results of their survey of the best chains in America. This site will explore each restaurant and search for copycat recipes based on items found on the menus.25) Old Chicago Pizza & Taproom24) …

10Oct2014

Roasted Garlic Crostini

<div class="separator" style="clear: both; text-align: center;"><a href="http://feastonthecheap.net/wp-content/uploads/2012/01/Roasted-Tomato-and-Garlic-Crostini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://feastonthecheap.net/wp-content/uploads/2012/01/Roasted-Tomato-and-Garlic-Crostini.jpg" width="213" /></a></div> ROASTED GARLIC CROSTINI and Sundried Tomato Sauce A Touch of Garlic Restaurant Recipe 2 whole roasted garlic bulbs 2 tablespoons garlic and rosemary fusion olive oil Sundried Tomato Sauce 3 cloves garlic, chopped fine 4 tablespoons olive oil 1 cup yellow onion, diced medium fine 1 pinch salt 1 pinch ground black pepper 1/4 teaspoon ground thyme 1/2 cup sundried tomatoes, soaked in cold water for 1 hour, drained, chopped medium 1/4 cup cream sherry 3/4 cup light cream 1/4 grated Romano cheese 1/2 crumbled Gorgonzola cheese Crostini 12 1/3 inch thick slices of Italian bread or french baguette 1/2 cup garlic and rosemary fusion olive oil 1/8 cup grated Romano cheese Fusion Olive Oil: Any combination of herbs and/or spices added to olive oil to uniquely enhance the flavor of the oil. For the Garlic Bulb: Using a serrated knife, cut about 1/3 of an inch off each root end of the whole garlic bulbs discarding root ends. Place bulbs cut side up in an 8 inch square piece of aluminum foil and coat tops with fusion oil. Lift sides of aluminum up and pinch together to seal then bake at 450 degrees for 1 hour. For the Sundried Tomato Sauce: In a medium skillet, sauté garlic and olive oil until garlic begins to turn blond in color. Add onions, salt, pepper, and thyme. Cook on medium low heat for 15 minutes or until onions are sweet and translucent. Add sundried tomatoes and sherry. Cook for 1 to 2 minutes or until onions are sherry is completely reduced or evaporated. Add cream, gorgonzola, and romano cheese. Stir for 1 minute then remove from heat. Allow sauce to cool and thicken. Serve warm or at room temperature. For the Crostini: Lay bread slices flat on cookie sheet. Brush with olive oil and sprinkle evenly with grated romano cheese. Bake at 550 degrees for 8-10 minutes until golden. Serve immediately.

Roasted Garlic Crostini

ROASTED GARLIC CROSTINI and Sundried Tomato SauceA Touch of Garlic Restaurant Recipe2 whole roasted garlic bulbs2 tablespoons garlic and rosemary fusion olive oilSundried Tomato Sauce3 cloves garlic, chopped fine4 tablespoons olive oil1 cup yellow onion, diced medium fine1 pinch salt1 pinch ground b…

08Oct2014

Crab Pollo Cardinale

CRAB POLLO CARDINALE with Julienne and Sundried Tomatoes A Touch of Garlic Restaurant Copycat Recipe Serves 1 Cardinale 1 tablespoon olive oil 6 tablespoons flour 2 (3 oz.) boneless, skinless chicken breast, butterflied or pounded slightly 1 tablespoon butter 1 roasted red bell pepper, peeled, seeded and cut in half 2 slices proscuitto ham (paper thin and approx. 3 in. long) 2 slices foutina cheese 2 calamata olives, pitted and cut in half 2 ounces snow crab (body & leg meat) 6 tablespoons cream sherry 4 tablespoons chicken stock 2 tablespoons light cream 1/4 teaspoon of prepared roux (melted butter and flour paste used for thickening) salt & pepper to taste Julienne Vegetables 1/4 ounce olive oil salt & pepper to taste 1/4 zucchini, seeded and julienne cut 1/4 yellow squash, seeded and julienne cut 1/8 carrot, peeled and julienne cut 1/4 oz sundried tomatoes (soaked in cool water for 1 hour, drained and diced) Heat skillet on medium heat for about a minute. Add olive oil. Dredge chicken breast in flour and pan sauté until golden (about 1 minute on each side). Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry. Return pan to heat and flambé. Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add the following ingredients in exact order on top of each chicken breast: <ul><li>1/2 of the crab body meat</li><li>1 roasted red bell pepper half</li><li>1 slice proscuitto</li><li>1 slice of fontina cheese</li><li>2 pieces of crab leg meat (criss-crossed)</li><li>2 calamata olive halves</li></ul> Put lid on skillet, reduce heat to very low and allow chicken to cook for 5 to 6 minutes. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken. For the Vegetables in a small skillet on medium heat, saute vegetables, sun dried tomatoes, olive oils and salt and pepper for approx. 1 minute. Serve tender but firm. Arrange around the chicken on the same plate. <div> </div>

Crab Pollo Cardinale

CRAB POLLO CARDINALE with Julienne and Sundried TomatoesA Touch of Garlic Restaurant Copycat RecipeServes 1Cardinale1 tablespoon olive oil6 tablespoons flour2 (3 oz.) boneless, skinless chicken breast, butterflied or pounded slightly1 tablespoon butter1 roasted red bell pepper, peeled, seeded and cu…

08Oct2014

Best Restaurants

Chicken Pasta Fra Diavolo

Lobster Ravioli

Brio Pasta Florentino

Tiramisu

Tomato Bisque

England restaurant

AMERICA'S BEST ITALIAN RESTAURANT CHAINS

AMERICA'S BEST PIZZA CHAINS

Roasted Garlic Crostini

Crab Pollo Cardinale

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