Chocolate Mascarpone Cheesecakes

<div class="separator" style="clear: both; text-align: center;"><a href="http://media-cdn.tripadvisor.com/media/photo-s/03/9e/e0/6b/brio-tuscan-grille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://media-cdn.tripadvisor.com/media/photo-s/03/9e/e0/6b/brio-tuscan-grille.jpg" width="239" /></a></div><b><br /></b><b><br /></b><b>CHOCOLATE MASCARPONE CHEESECAKES</b><br />Brio Tuscan Grille Recipe<br /><br /><b>Crust:</b><br />nonstick cooking spray<br />16 graham crackers<br />1/2 teaspoon ground cinnamon<br />4 tablespoons (1/2 stick) butter, melted<br /><br /><b>Cheesecakes:</b><br />16 ounces cream cheese<br />16 ounces mascarpone cheese<br />1 1/4 cups sugar<br />1 teaspoon vanilla extract<br />1 teaspoon lemon juice<br />4 eggs<br />1/2 cup Nutella (<i>chocolate-hazelnut spread</i>)<br /><br />TO MAKE THE CRUST:  Preheat oven to 300 degrees. Spray 13 (6 ounce) ramekins with nonstick cooking spray.  Pulse graham crackers in food processor to create fine crumbs. Add cinnamon and melted butter and blend until crumbs are moistened. Spoon 2 tablespoons graham-cracker mixture into each ramekin, patting down to form crust; set aside.<br /><br />TO MAKE THE CHEESECAKES: Use a mixer to beat cream cheese and mascarpone until smooth. Add sugar, vanilla and lemon juice and beat until combined. Add eggs one at a time, beating well after each addition. Add Nutella and mix just until incorporated.<br /><br />Fill ramekins with cheesecake filling, dividing equally. Transfer ramekins to roasting pan. Fill roasting pan with enough warm water to come halfway up sides of ramekins.<br /><br />Bake cakes 20 minutes. Turn pan and bake until cakes are set in centers, about 20 minutes longer. Remove from oven. Cool, then cover and refrigerate at least two hours.<br /><br /><br /><br />

Chocolate Mascarpone Cheesecakes

CHOCOLATE MASCARPONE CHEESECAKES Brio Tuscan Grille Recipe Crust: nonstick cooking spray 16 graham crackers 1/2 teaspoon ground cinnamon 4 t...

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Tournedos di Manzo

<div class="separator" style="clear: both; text-align: center;"><a href="https://c1.staticflickr.com/3/2125/2280621708_4e00ac2d90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://c1.staticflickr.com/3/2125/2280621708_4e00ac2d90.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>TOURNEDOS di MANZO</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 4<br /><br /><b>Hollandaise:</b><br />3 egg yolks<br />1/2 cup butter, melted<br />1/2 of a lemon, juiced Tabasco to taste<br />Worcestershire sauce to taste<br />salt and freshly ground black pepper as needed<br />2 (4 oz.) beef filets<br />mashed potatoes<br /><br /><b>For the sauce,</b> in a double boiler over low heat, vigorously whisk egg yolks while drizzling in melted butter. Drizzle in lemon juice while constantly whisking. Add Tabasco, Worcestershire and salt and pepper to taste. Season filets with salt and pepper and grill to desired doneness.<br /><br /><b>To serve,</b> plate the beef with mashed potatoes and a generous ladle of the lemony hollandaise sauce.<br /><br /><br /><br />

Tournedos di Manzo

TOURNEDOS di MANZO Brio Tuscan Grille Copycat Recipe Serves 4 Hollandaise: 3 egg yolks 1/2 cup butter, melted 1/2 of a lemon, juiced Tabasco...

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Shrimp Risotto

<div class="separator" style="clear: both; text-align: center;"><a href="http://a3.urbancdn.com/w/s/yD/Ft6h4v4nw6Hvjg-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://a3.urbancdn.com/w/s/yD/Ft6h4v4nw6Hvjg-640m.jpg" width="320" /></a></div><br /><b>SHRIMP RISOTTO</b><br />Brio Tuscan Grille Recipe<br /><br /><b>Risotto:</b><br />6 ounces chicken stock<br />1 1/2 tablespoons lobster butter (<i>compound butter made with lobster base, cayenne, paprika, garlic and salt and pepper</i>)<br />3 ounces diced cooked shrimp<br />6 ounces cooked risotto<br />2 ounces seared peppers<br />1 tablespoon grated parmesan cheese<br />1/4 tablespoon salt and pepper<br />1 tablespoon basil<br /><br /><b>Garnish:</b><br />1 tablespoon tomato dice<br />1 tablespoon shaved parmesan<br />1 teaspoon parsley<br /><br />In saute pan melt butter and stock, add shrimp and risotto. Break up risotto in pan. As risotto cooks slowly start to mix then stir. Stir frequently until almost the consistency of smooth rice, then whip to attain desired consistency. Add peppers, grated cheese, salt, pepper and basil.  Place in a large bowl and garnish with diced tomatoes, shaved parmesan and parsley.<br /><br /><br />

Shrimp Risotto

SHRIMP RISOTTO Brio Tuscan Grille Recipe Risotto: 6 ounces chicken stock 1 1/2 tablespoons lobster butter ( compound butter made with lobste...

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Romano Crusted Tomatoes

<b><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="http://www.trbimg.com/img-51131434/turbine/orl-eat_thot_brio20060301054323/500/500x262" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="http://www.trbimg.com/img-51131434/turbine/orl-eat_thot_brio20060301054323/500/500x262" width="320" /></a></div><b><br /></b><b>ROMANO CRUSTED TOMATOES</b><br />Brio Tuscan Grille Recipe<br /><br /><b>Main Dish:</b><br />5 vine ripe Roma tomatoes<br />vegetable oil for frying<br />Wondra flour<br />2 beaten eggs<br /><br /><b>Romano Breading:</b><br />1 1/2 cups panko bread crumbs<br />1/2 cup freshly grated Parmesan cheese<br />1/2 cup freshly grated Romano cheese<br />1/3 cup freshly chopped parsley, plus additional for garnish<br />coarsely ground salt and pepper to taste<br />1 envelope dry ranch dressing mix<br />freshly shaved Romano for garnish<br />creamy horseradish sauce of choice<br /><br />Slice tomatoes and set aside.<br /><br />Combine bread crumbs, cheese, 1/3 cup parsley, salt, pepper, dressing mix. Pour mixture into a shallow plate or pan.<br /><br />Heat oil for frying. Dust tomatoes with flour. Dip in beaten eggs, shaking off excess, and then dredge tomatoes in bread crumb mixture. Fry until golden brown. Drain on paper towels.<br /><br /><br />

Romano Crusted Tomatoes

ROMANO CRUSTED TOMATOES Brio Tuscan Grille Recipe Main Dish: 5 vine ripe Roma tomatoes vegetable oil for frying Wondra flour 2 beaten eggs R...

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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><b><br /></b><b><br /></b><b>CHICKEN PASTA FRA DIAVOLO</b><br />Brio Tuscan Grille Recipe<br /><br />Makes 4 servings<br /><br />3 tablespoons olive oil<br />3-4 tablespoons chopped garlic<br />1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted)<br />2 teaspoons red pepper flakes or more to taste<br />1 1/2 cups prepared Alfredo sauce<br />3 cups prepared marinara sauce<br />2 tablespoons lobster base (<i>see note</i>)<br />6 tablespoons (3/4 stick) unsalted butter<br />1 pound penne, cooked al dente and drained<br />salt<br />ground black pepper<br />1/2 cup sliced green onions<br /><br />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.<br /><br />Note: Lobster base is a pasty, concentrated bouillon, usually found near the soups at gourmet markets.

Chicken Pasta Fra Diavolo

CHICKEN PASTA FRA DIAVOLO Brio Tuscan Grille Recipe Makes 4 servings 3 tablespoons olive oil 3-4 tablespoons chopped garlic 1 pound skinless...

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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><b><br /></b><b><br /></b><b>LOBSTER RAVIOLI with CRAB INSALATA</b><br />Brio Tuscan Grille Recipe<br /><br />1 tablespoon extra virgin olive oil<br />1 clove garlic, thinly sliced<br />2 leaves fresh basil, chopped<br />1 (28 oz.) can imported Italian plum tomatoes, whole, squeeze by hand<br />1 pinch sugar<br />salt and pepper to taste<br />1 tablespoon shallots, chopped<br />1 teaspoon garlic, chopped<br />1/2 teaspoon lemon zest<br />2 tablespoons white wine<br />2 tablespoons Limoncello<br />1 tablespoons lemon juice<br />2 ounces heavy (whipping) cream<br />4 tablespoons butter, unsalted<br />salt and pepper to taste<br />ravioli, choose your favorite (<i>BRIO uses lobster ravioli</i>)<br />Crab Salad (<i>recipe follows</i>)<br /><br />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.<br /><br />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.<br /><br />Cook ravioli in boiling water according to package instructions. Drain well. Add ravioli to sauce in pan. Coat ravioli with sauce.<br /><br /><b>To Serve:  </b>Divide ravioli onto two serving plates. Top each with half of Crab Salad, see below, in the center.<br /><br /><b>Crab Salad:</b><br />2 ounces jumbo lump crab meat<br />4 grape tomatoes, quartered<br />2 baby artichoke hearts, cooked, quartered<br />1/2 ounce arugula<br />1 green onion, thinly sliced<br />1 pinch parsley, chopped<br />1 teaspoon lemon juice<br />1 tablespoon extra virgin olive oil<br />salt and pepper to taste<br /><br />Combine all ingredients for the Crab Salad in a mixing bowl.<br /><div><br /></div>

Lobster Ravioli

LOBSTER RAVIOLI with CRAB INSALATA Brio Tuscan Grille Recipe 1 tablespoon extra virgin olive oil 1 clove garlic, thinly sliced 2 leaves fres...

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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><b><br /></b><b><br /></b><b>PASTA FLORENTINO</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 4<br /><br /><b>Pasta:</b><br />2 ounces extra virgin olive oil<br />1 teaspoon fresh garlic, chopped<br />6 ounces grilled chicken<br />2 ounces sliced mushrooms<br />2 ounces Roma tomatoes, diced<br />1/2 cup chicken or vegetable Stock<br />2 tablespoons butter<br />1 teaspoon mixed herbs<br />2 pinches salt and pepper<br />2 ounces fresh spinach<br />14 ounces cooked pasta<br />2 tablespoons feta cheese<br />2 tablespoons pesto bread crumbs<br /><br /><b>Pesto Bread Crumbs</b><br />2 tablespoons Panko Bread Crumbs<br />1 teaspoon of prepared pesto<br /><br /><b>Pasta:</b>  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.<br />Toss to combine.<br /><br /><b>Pesto Bread Crumbs:</b>  Combine ingredients.<br /><br /><b>To Serve: </b> 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.<br /><br /><div><br /></div>

Brio Pasta Florentino

PASTA FLORENTINO Brio Tuscan Grille Recipe Serves 4 Pasta: 2 ounces extra virgin olive oil 1 teaspoon fresh garlic, chopped 6 ounces grilled...

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Tiramisu

<div class="separator" style="clear: both; text-align: center;"> <a href="http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/1/c5/1c573143-c2a3-59f0-84cd-2b945fa1d4ac/4d597d31346be.preview-300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/1/c5/1c573143-c2a3-59f0-84cd-2b945fa1d4ac/4d597d31346be.preview-300.jpg" width="294" /></a></div> <br /> <b>TIRAMISU with COFFEE SAUCE</b><br /> Brio Tuscan Grille Recipe<br /> <br /> Makes 8 servings<br /> <br /> 6 egg yolks (<i>see note</i>)<br /> 1/3 cup granulated sugar<br /> 1 1/2 pounds mascarpone cheese<br /> 3 tablespoons sweet Marsala wine, divided<br /> 1 1/2 cups brewed espresso, divided<br /> 24 split ladyfingers (<i>2 packages, about 3 ounces each</i>)<br /> 2 tablespoons unsweetened cocoa powder<br /> Coffee Sauce (<i>see recipe</i>)<br /> 1/2 cup bittersweet chocolate shavings or chocolate covered coffee beans, for optional garnish<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> 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.<br /> Add the remaining mascarpone mixture, smoothing the top. Cover with plastic and refrigerate overnight.<br /> <br />  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.<br /> <br /> <b>Coffee Sauce: </b>(<i>Makes about 3/4 cup</i>)<br /> 3/4 cup granulated sugar<br /> 1 1/2 cups brewed coffee<br /> 1/2 cup heavy (whipping) cream<br /> <br />  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.<br /> Remove from heat and cool briefly. (<i>To speed the cooling process, pour into a large glass bowl and stir gently.</i>) 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 poun...

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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><b><br /></b><b><br /></b><b>TOMATO BISQUE</b><br />Brio Tuscan Grille Recipe<br /><br />Makes 8 (1 cup) servings.<br /><br />1/4 cup ( 1/2 stick) butter<br />1/4 cup all purpose flour<br />2 (14 oz.) cans chicken broth<br />2 (14 oz.) cans vegetable broth<br />2 chicken bouillon cubes<br />1 (6 oz.) can tomato paste<br />2 1/4 cups canned tomato puree<br />1 (0.4 oz.) package Hidden Valley ranch dressing mix<br />6 tablespoons cornstarch<br />2/3 cup water<br />4 cups heavy cream<br /><br />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.<br /><br />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.<br /><div><br /></div>

Tomato Bisque

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 chic...

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Brio Cocktail Recipes

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media4.ak.yelpcdn.com/bphoto/r9Ve3ZiJZkMOXrEY_XiwtQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media4.ak.yelpcdn.com/bphoto/r9Ve3ZiJZkMOXrEY_XiwtQ/l.jpg" width="240" /></a></div><b><br /></b><b><br /></b><b>BRIO TUSCAN GRILLE COCKTAIL RECIPES</b><br /><b><br /></b><b>Apple Cider Martini</b><br />Brio’s Tuscan Grille Recipe<br /><br />Serves 1<br /><br />1 oz. Captain Morgan<br />1 oz. apple cider<br />1/2 oz. Korbel Brandy<br />1/2 oz. Triple Sec<br />1/4 oz. fresh lemon juice<br />cinnamon sugar mixture (<i>equal parts cinnamon and sugar</i>)<br />1 apple slice<br /><br />Fill shaker with ice and add rum, apple cider, brandy, Triple Sec and lemon juice. Shake and strain into cinnamon and sugar rimmed martini glass. Garnish with an apple slice.<br /><br /><br /><b>Raspberry Chocolate Martini</b><br />Shake with ice, 1 1/2 oz. Absolut Vanilla, 1/2 oz. Chambord, 1/2 oz. Creme de Cocoa White. Stir into a martini glass. Top with 1 oz. Rosa Regale. garnish with a cocoa powder rim and a whole raspberry.<br /><br /><br /><br /><b>Red Velvet Slipper</b><br />1 oz. Absolut Vodka<br />1/2 oz. Creme de Cocoa White<br />1/2 oz. Tuaca<br />2 oz. Fizz 56<br />ice<br /><br />Shake the Absolut, Tuaca and Creme de cocoa White with ice. Stain into a martini glass and top with 2 ounces of Fizz 56.<br /><br /><br /><br /><b>Pink Berry Martini</b><br /><br />1 oz. Absolut Pear<br />3/4 oz. fresh lemon juice<br />3/4 oz. simple syrup<br />3/4 oz. cranberry juice<br />1/4 oz. Chambord<br /><br />Add all the ingredients in a martini shaker and fill with ice. Shake and strain into a martini glass. Garnish with a sugar rim and lemon wheel.<br /><br /><br /><b>Sangria Rosa</b><br /><br />Muddle 1 whole strawberry and 1 pineapple cube. Add 1 1/2 ounce Sobieski Raspberry, 1/2 ounce simple syrup and 1/2 ounce lime juice. Shake with ice.  Add 1 1/2 ounce Fizz 56 and 1 ounce soda. Strain into a large tall glass over ice. Garnish with a pineapple leaf and skewered pineapple and strawberry.<br /><br /><b>White Peach Sangria</b><br /><b><br /></b>Muddle: 1 lime wedge, 1 orange slice, 1 strawberry, 1 lemon wedge and 1 cherry with 1/2 ounce of simple syrup.<br /><br />Add: 1/2 ounce Triple Sec, 1/2 ounce Peach Schnapps, 1/2 ounce orange juice and 1/2 ounce peach daiquiri mix.<br /><br />Shake with ice and strain into a wine glass over ice. Add 1 ounce of soda and 4 ounces of Chardonnay. Garnish with 2 strawberry slices and an orange triangle.<br /><br /><br /><br /><b><br /></b>

Brio Cocktail Recipes

BRIO TUSCAN GRILLE COCKTAIL RECIPES Apple Cider Martini Brio’s Tuscan Grille Recipe Serves 1 1 oz. Captain Morgan 1 oz. apple cider 1/2 oz. ...

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Tuscan Grilled Pork Chops

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/2606196/thumb_600.jpg?1350806653" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/2606196/thumb_600.jpg?1350806653" width="320" /></a></div><b><br /></b><b><br /></b><b>TUSCAN GRILLED PORK CHOPS</b><br />Brio Italian Grill Copycat Recipe<br /><br />Serves 6<br /><br />6 whole pork chops, 3/4 inch thick<br />1 (16 oz.) Zesty Italian Salad Dressing<br />1/4 cup balsamic vinegar<br />1/8 cup honey<br />1/2 teaspoon fresh ground black pepper<br />1 sprig fresh rosemary<br /><br />Marinade:  Put the chops in a gallon size zip top plastic bag and add in the salad dressing. Seal the bag, removing the excess air, and shake to coat the chops well. Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.<br /><br /><b>Finishing Sauce:</b> Pour the marinade into a small sauce pan and add the balsamic, honey, and black pepper. Bruise the rosemary by rolling it several times gently under a rolling pin. Add the rosemary to the sauce pan and bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat.<br /><br /><b>Start your grill</b> and prepare for direct grilling over medium high heat. Grill the chops until they readily release from the grate, about three minutes. Rotate the chops 45 degrees and continue cooking and flipping until done. Brush the chops with the finishing sauce during the last phase of grilling.

Tuscan Grilled Pork Chops

TUSCAN GRILLED PORK CHOPS Brio Italian Grill Copycat Recipe Serves 6 6 whole pork chops, 3/4 inch thick 1 (16 oz.) Zesty Italian Salad Dress...

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Brio Pasta Pesto

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/o437hCLx0BlUhXDuHzEQ7g/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media3.ak.yelpcdn.com/bphoto/o437hCLx0BlUhXDuHzEQ7g/l.jpg" width="240" /></a></div><b><br /></b><b><br /></b><b>PASTA PESTO</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 4<br /><br />olive oil spray, as needed<br />12 ounces chicken, grilled, sliced<br />4 tablespoons caramelized onions, about 1/4 cup chopped before cooking<br />1 tablespoon fresh garlic, chopped<br />4 ounces roasted red peppers, julienned, about 1 pepper<br />4 tablespoons fresh basil, julienned<br />2 cups fresh tomatoes, diced<br />6 ounces vegetable stock (<i>available in box at grocery store</i>)<br />4 tablespoon feta cheese, crumbled<br />2 tablespoons pesto (<i>available ready made in a jar</i>)<br />4 pinches salt<br />4 pinches pepper<br />20 ounces angel hair pasta, cooked<br />4 ounces fresh spinach<br />4 tablespoons fresh basil, julienned<br />2 tablespoons Parmesan cheese, grated (<i>block style, not powdered</i>)<br /><br />Combine chicken, caramelized onions, garlic and red peppers. Saute in pan on medium high heat. Add the first four tablespoons basil and the tomatoes, and continue to saute. Add vegetable stock, feta and pesto. Heat through. Season with salt and pepper. Heat pasta in boiling water. Drain pasta, and add to pan of sauteed ingredients. Add spinach and toss to combine. Place in a pasta bowl. Garnish with remaining four tablespoons basil and Parmesan.<br /><div><br /></div>

Brio Pasta Pesto

PASTA PESTO Brio Tuscan Grille Copycat Recipe Serves 4 olive oil spray, as needed 12 ounces chicken, grilled, sliced 4 tablespoons carameliz...

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Brio Penne Mediterranean

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/1107211/thumb_600.jpg?1323213435" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/1107211/thumb_600.jpg?1323213435" width="320" /></a></div><b><br /></b><b><br /></b><b>PENNE MEDITERRANEAN</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Makes 1 Large Serving<br /><br />2 tablespoons olive oil<br />1/2 teaspoon garlic, chopped<br />1 tablespoon basil, julienned<br />1 tablespoon sundried tomatoes<br />1 tablespoon caramelized onions<br />3 ounces vegetable stock<br />2 tablespoons feta cheese, crumbled, divided<br />2 tablespoons herb butter (<i>see recipe</i>)<br />salt and pepper, to taste<br />7 ounces Barilla plus penne, cooked according to package directions<br />1 ounce spinach<br />1 teaspoon pine nuts<br /><br />Using a medium saute pan over medium high heat, heat the olive oil. Add garlic, basil, sundried tomatoes and onions, and sauté until onions are soft and translucent. Add vegetable stock, 1 tablespoon feta cheese and herb butter. Season with salt and pepper, to taste. Using a medium saucepan over medium heat, combine cooked pasta, spinach, and herb butter sauce, tossing to combine. Cook until warmed through. Transfer to a serving bowl. Garnish with remaining feta and pine nuts.<br /><br /><br />

Brio Penne Mediterranean

PENNE MEDITERRANEAN Brio Tuscan Grille Copycat Recipe Makes 1 Large Serving 2 tablespoons olive oil 1/2 teaspoon garlic, chopped 1 tablespoo...

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Sweet Potato and Chicken Risotto

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/3576098/thumb_600.jpg?1369013265" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/3576098/thumb_600.jpg?1369013265" width="320" /></a></div><b><br /></b><b><br /></b><b>SWEET POTATO and CHICKEN RISOTTO</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 10<br /><br /><b>Main Dish</b><br />5 oz blended oil<br />1 oz Pancetta, rendered, 1/2 dice<br />3 oz sweet potato roasted<br />2 oz Asparagus, grilled, bias cut<br />6 oz Roasted chicken stock<br />6 oz Risotto<br />3 oz pulled chicken<br />1 oz butter<br />2 tbsp reggiano, shredded<br />1 pinch salt and pepper<br />1 tsp Pine nuts, toasted<br />1 tsp Thyme, fresh<br /><br /><b>Risotto</b><br />1 quart chicken stock<br />2 cups water<br />1 tablespoon extra virgin olive oil<br />1 small onion, chopped<br />2 cloves garlic, finely chopped or grated<br />1 cup Arborio rice<br />1/2 cup white wine<br />2 tablespoons butter, cut into small pieces<br /><br /><b>Risotto:</b>  In a large pot, heat the stock and 2 cups water over medium low heat. In a risotto pot or large skillet with a rounded bottom, heat the extra virgin olive oil over medium to medium high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes. Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.<br /><br />Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. When rice is cooked to al dente, stir in the butter and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool.<br /><br /><b>Sweet Potatoes:</b>  Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.<br /><br /><b>To Serve: </b> Heat oil in a saute pan. Add pancetta & saute until golden brown and crispy. Add sweet potatoes, asparagus, chicken stock and risotto. Stir to combine and cook risotto. Add chicken, butter, Reggiano or Parmesan and salt and pepper. Stir to mix. Place on a serving plate and garnish with pine nuts and thyme.<br /><br />

Sweet Potato and Chicken Risotto

SWEET POTATO and CHICKEN RISOTTO Brio Tuscan Grille Copycat Recipe Serves 10 Main Dish 5 oz blended oil 1 oz Pancetta, rendered, 1/2 dice 3 ...

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Brio Chicken Limone

<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQsA0Olvf0bKr-6y1P2RHwNo1L8ccaO6yp9Y9WiUFgUdwLlKmeN" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQsA0Olvf0bKr-6y1P2RHwNo1L8ccaO6yp9Y9WiUFgUdwLlKmeN" width="320" /></a></div><br /><b><br /></b><b><br /></b><b>CHICKEN LIMONE</b><br />Brio Tuscan Grill Recipe<br /><br />1 oz olive oil blend<br />2 pieces of chicken (pounded)<br />flour<br />2 eggs for egg wash<br />2 slices of lemon<br />4 oz. of roasted garlic chicken stock<br />1/2 juiced lemon<br />1 teaspoons of capers<br />1/2 tablespoon chopped parsley<br />1 melon ball of butter<br />pinch of salt<br />pinch of white pepper<br />6 oz of vegetables<br />pinch of canadian steak seasoning<br />3.5 oz of spaghettini<br />1 oz of herb butter<br />1/2 tablespoon Parmesan cheese<br />1 pinch of salt and pepper<br /><br />Pound or filet chicken breast to desired thickness. Dredge in seasoned flour (<i>salt, pepper, all-purpose flour</i>); Shake off excess. Dip into egg wash. Shake off excess. Place saute pan over medium heat. Add 1 oz oil. When oil has heated, gently place chicken in pan.<br />Cook chicken until lightly golden brown on each side. Place in 350 degree oven for 2-3 minutes to finish cooking (i<i>nternal temperature with thermometer = 165 degrees</i>).<br /><br />For vegetables, heat a saute pan over medium heat. Add 1 oz oil. Add desired vegetables. It may be helpful to blanch/roast vegetables before sauteing to ensure desired texture. Add a pinch of canadian steak seasoning to the vegetables and let cook until tender.<br /><br />For pasta, cook until 'al dente' or desired texture. (t<i>his is usually found located on your box of pasta.</i>) Add butter, desired herbs and parmesan to pasta. Plate and enjoy!

Brio Chicken Limone

CHICKEN LIMONE Brio Tuscan Grill Recipe 1 oz olive oil blend 2 pieces of chicken (pounded) flour 2 eggs for egg wash 2 slices of lemon 4 oz....

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Gorgonzola Crusted Steaks

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/2ZErEECZpNGtRAUv1AHPWg/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://s3-media2.ak.yelpcdn.com/bphoto/2ZErEECZpNGtRAUv1AHPWg/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>GORGONZOLA CRUSTED STEAKS</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 4<br /><br /><b>Crust</b><br />4 oz. herb butter, softened, room temperature (<i>recipe follows</i>)<br />4 oz. Gorgonzola cheese<br />1/2 cup Panko bread crumbs<br /><br />Mix all ingredients and divide into four parts. Flatten between wax paper to quarter-inch thickness. Top four grilled steaks with crust and broil for one minute.<br /><br /><b>Herb Butte</b>r<br />Combine the following ingredients and mix until smooth:<br />1/2 lb. whole, unsalted butter at room temperature<br />1/2 teaspoons garlic, chopped<br />1/2 tablespoon fresh chopped herbs (<i>thyme, parsley, and basil</i>)<br />1/2 teaspoon Kosher salt<br />1/4 teaspoon ground black pepper<br /><br /><br /><br />

Gorgonzola Crusted Steaks

GORGONZOLA CRUSTED STEAKS Brio Tuscan Grille Recipe Serves 4 Crust 4 oz. herb butter, softened, room temperature ( recipe follows ) 4 oz. Go...

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Tomato and Mozzarella Caprese

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.ak.yelpcdn.com/bphoto/sCvSRWdxePr3WUnTfVYb2g/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media1.ak.yelpcdn.com/bphoto/sCvSRWdxePr3WUnTfVYb2g/l.jpg" width="320" /></a></div><br /><b>TOMATO and MOZZARELLA CAPRESE</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 8<br /><br />8 slices of vine ripened Tomatoes<br />2 tablespoons balsamic vinegar<br />8 medium fresh basil leaves<br />12 ounces fresh mozzarella cheese, sliced into 8 slices<br />dry oregano leaves<br />sea salt or kosher salt<br />fresh ground pepper<br />2 tablespoons extra virgin olive oil<br /><br />Arrange sliced tomatoes on a large platter. Place one basil leaf on top of each tomato slice. Place one slice of mozzarella on top of each basil leaf. Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.<br /><br /><br /><br /><br />

Tomato and Mozzarella Caprese

TOMATO and MOZZARELLA CAPRESE Brio Tuscan Grille Copycat Recipe Serves 8 8 slices of vine ripened Tomatoes 2 tablespoons balsamic vinegar 8 ...

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Spicy Shrimp and Eggplant

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media4.ak.yelpcdn.com/bphoto/et4Wf0gR8oWZOpE2TK2LZg/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media4.ak.yelpcdn.com/bphoto/et4Wf0gR8oWZOpE2TK2LZg/l.jpg" width="192" /></a></div><b><br /></b><b><br /></b><b>SPICY SHRIMP and EGGPLANT</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 2<br /><br />oil for frying<br />2 (1/2 inch) slices eggplant, breaded<br />10 large shrimp<br />1 teaspoon Cajun seasoning<br />1 tablespoon vegetable oil<br />4 ounces spicy sauce (<i>see note</i>)<br />3 ounces heavy cream<br />2 tablespoons unsalted butter<br />salt and freshly ground pepper, to taste<br />1 teaspoon finely chopped red bell pepper, for garnish<br />freshly chopped parsley, for garnish<br /><br />In a saute pan, fry eggplant until golden brown. Season eggplant with Cajun seasoning. Heat 1 tablespoon vegetable oil in a medium saute pan. When hot, add shrimp and cook half way. Add black pepper to taste, spicy sauce and heavy cream and bring to a boil. Let simmer 1 minute. Add butter and salt and pepper, stirring to melt butter. Cut each eggplant slice in half and place two halves on each serving plate. Top with shrimp and sauce. Garnish with red bell pepper and parsley.<br /><br /><b>How to make sauce:</b> In a small sauce pan, heat 2 teaspoons vegetable oil. Add 2 1/2 tablespoons diced yellow onion, 1 tablespoon chopped garlic, 1 bay leaf and 1 tablespoon Cajun seasoning. Saute until lightly caramelized. Add 1 1/2 tablespoons lemon juice, 1 cup water, 2 ounces Worcestershire sauce and 1 tablespoon white wine. Bring to a boil. Lower heat to simmer and cook until mixture reduces in volume to 4 ounces. Discard bay leaf. Can be made in advance or used immediately.

Spicy Shrimp and Eggplant

SPICY SHRIMP and EGGPLANT Brio Tuscan Grille Recipe Serves 2 oil for frying 2 (1/2 inch) slices eggplant, breaded 10 large shrimp 1 teaspoon...

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Brio Lasagna

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/IDoc7b6IgCL1-wO7VE-DWw/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/IDoc7b6IgCL1-wO7VE-DWw/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>LASAGNA</b><br />Brio Tuscan Grille Recipe<br />Serves 8<br /><br /><b>Main Dish</b><br />nonstick cooking spray<br />lasagna pasta (<i>precooked variety</i>), enough for 3 layers<br />6 ounces Marinara Sauce <i>(your choice</i>)<br />1 cup Ricotta and Herb mixture (<i>recipe below</i>)<br />9 ounces Mozzarella cheese<br />6 ounces Parmesan cheese<br />12 ounces Alfredo sauce (<i>your choice</i>)<br />18 ounces Bolognese sauce (<i>recipe below</i>)<br /><br />Spray 9 x 13 inch baking pan with non stick spray Layer pasta across bottom of pan. Spread 3 oz marinara on pasta. Layer 1 cup ricotta mixture, 3 oz mozzarella, 2 oz Parmesan. Add another layer of pasta. Top with 6 oz Alfredo sauce. Spread 18 oz Bolognese across Alfredo and layer 3 oz mozzarella, 2 oz Parmesan. Add final layer of pasta. Add 6 oz Alfredo and layer 3 oz mozzarella, 2 oz Parmesan. Top with 3 oz marinara sauce. Cover pan with foil and bake at 350 degrees for 35 minutes.<br /><br /><b>Ricotta & Herb Mixture</b><br />6 ounces ricotta cheese<br />1 tablespoon roasted garlic<br />3/4 ounce Parmesan cheese<br />1/4 teaspoon kosher salt<br />pinch of black pepper<br />1/2 ounce of extra virgin olive oil<br /><br />Mix all ingredients together in a mixing bowl and set aside until needed.<br /><br /><b>Bolognese Sauce</b><br />1 teaspoon cooking oil<br />1/2 lb ground beef<br />1/2 lb Italian sausage<br />1 teaspoon chopped garlic<br />1 1/2 oz carrots, minced<br />1/2 oz celery, minced<br />1 1/2 oz onion, diced<br />1 oz red wine<br />2 oz Alfredo sauce (<i>your choice</i>)<br />6 oz marinara sauce (<i>your choice</i>)<br />pinch of salt & pepper<br /><br />Add oil to pan and brown meat. Saute for 10 minutes and break meat into small pieces. Add garlic, celery, carrots and onions. Saute for 15 minutes. Drain any liquid and deglaze pan with red wine.<br />Let simmer for 15 minutes. Add Alfredo and Marinara sauces. Simmer for 30 minutes stirring occasionally. Season with salt & pepper. Drain away liquids and refrigerate sauce mixture if not using immediately.<br /><br />Notes:  This is an interesting recipe using three different sauces: marinara, Alfredo and Bolognese.

Brio Lasagna

LASAGNA Brio Tuscan Grille Recipe Serves 8 Main Dish nonstick cooking spray lasagna pasta ( precooked variety ), enough for 3 layers 6 ounce...

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Brio Steak Bruschetta

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/lt0x3X9UpmAf6kFbVHVLKA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/lt0x3X9UpmAf6kFbVHVLKA/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>STEAK BRUSCHETTA</b><br />Brio Tuscan Grille Recipe<br /><br />4 halves, Ciabatta bread, brushed with oil and garlic and toasted<br />1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese<br />2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced<br />4 teaspoons charred tomato relish<br />1 drizzle balsamic glaze<br />1/4 oz fresh arugula<br />1/3 oz fresh fennel, shaved thin and stored in cold water<br />1 teaspoon Tuscan Italian dressing<br />salt and pepper to season<br />1 teaspoon Parmigiano-Reggiano cheese, grated<br />1 drizzle extra virgin olive oil<br />fresh ground pepper<br /><br />Top each piece of bread with 1/4 ounce of gorgonzola (<i>spread with your finge</i>r), a 1/2 ounce slice of steak and 1 teaspoon of charred tomato relish Take in the oven at 400 degrees for about 8-10 minutes, or until the bread is crispy and the ingredients are hot In a small mixing bowl, combine the arugula, fennel (<b>drain the water)</b>,  Tuscan Italian dressing and a pinch of salt and pepper Remove the bruschetta from the oven, add a drizzle of balsamic and top with the arugula mixture. Garnish with the Reggiano cheese, olive oil and black pepper

Brio Steak Bruschetta

STEAK BRUSCHETTA Brio Tuscan Grille Recipe 4 halves, Ciabatta bread, brushed with oil and garlic and toasted 1 oz gorgonzola dolce cheese or...

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