Wednesday, December 25, 2013
Browse »
home»
insalata
»
johnny
»
rocco
»
Insalata Johnny Rocco
Carrabbas Insalata Johnny Rocco
Copycat Recipe
Serves 2
8 scallops (about 2 in. wide; 3/4 to 1 lb. total), rinsed and drained
1/2 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed and drained
4 cups arugula (about 1/4 lb.) or greens of your choice
4 roasted red peppers, sliced (from a jar)
10 Kalamata olives, sliced
Shaved Pecorino Romano cheese, for garnish
Make the Skewers: Thread scallops, through width of the rounds and touching, onto a thin metal skewer. Push a second metal skewer through scallops, parallel to and about 1/2 inch from the first. Thread shrimp, touching, onto thin metal skewers.
Outdoor Cooking Method: Lay scallops and shrimp on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn as needed until scallops are lightly browned and shrimp are pink, and both are opaque but moist-looking in center of thickest part (cut to test), 5 to 7 minutes for scallops, about 5 minutes for shrimp.
Indoor Cooking Method: A George Foreman or stove top grill pan works well to cook the seafood indoors. Following the cooking directions above.
Carrabbas Salad Vinaigrette
Copycat Recipe
Makes 2 Cups
1/3 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
3/4 cup olive oil
In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.Blend together while slowly adding the olive oil. Allow to sit at room temperature for 30 minutes before serving.
NOTES
Carrabbas serves an pesto or sun dried tomato vinaigrette. To make these just add a bit of the flavoring of your choice into the blender. Start with a small amount and taste to see if it is to your liking if not just a a little bit more at a time to get it just right.
Insalata Johnny Rocco
Carrabbas Insalata Johnny Rocco
Copycat Recipe
Serves 2
8 scallops (about 2 in. wide; 3/4 to 1 lb. total), rinsed and drained
1/2 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed and drained
4 cups arugula (about 1/4 lb.) or greens of your choice
4 roasted red peppers, sliced (from a jar)
10 Kalamata olives, sliced
Shaved Pecorino Romano cheese, for garnish
Make the Skewers: Thread scallops, through width of the rounds and touching, onto a thin metal skewer. Push a second metal skewer through scallops, parallel to and about 1/2 inch from the first. Thread shrimp, touching, onto thin metal skewers.
Outdoor Cooking Method: Lay scallops and shrimp on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn as needed until scallops are lightly browned and shrimp are pink, and both are opaque but moist-looking in center of thickest part (cut to test), 5 to 7 minutes for scallops, about 5 minutes for shrimp.
Indoor Cooking Method: A George Foreman or stove top grill pan works well to cook the seafood indoors. Following the cooking directions above.
Carrabbas Salad Vinaigrette
Copycat Recipe
Makes 2 Cups
1/3 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
3/4 cup olive oil
In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.Blend together while slowly adding the olive oil. Allow to sit at room temperature for 30 minutes before serving.
NOTES
Carrabbas serves an pesto or sun dried tomato vinaigrette. To make these just add a bit of the flavoring of your choice into the blender. Start with a small amount and taste to see if it is to your liking if not just a a little bit more at a time to get it just right.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment