Carrabba's Italian Grill Recipes (2024)

1 chicken breast, grilled
1 cup dry Marsala wine
½ cup (1 stick) butter
pinch of salt
pinch of black pepper
½ cup mushrooms, sauteed

- Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
- Several tbsp at a time.
- Stir in butter until sauce is creamy.
- Add hot sauteed mushrooms.
- Pour sauce over grilled chicken before serving.

6 large chicken breasts
1 to 2 tbsp extra-virgin olive oil
½ tspn salt
½ tspn black pepper
8 oz goat cheese, softened to room temperature

Sun-Dried Tomato sauce

2 tbsp butter
1 tbsp finely chopped garlic
1 tbsp finely chopped yellow onion
½ cup dry white wine
¼ cup freshly squeezed lemon juice
10 tbsp cold unsalted butter, cut into small pieces
1 ½ cups finely sliced sun-dried tomatoes
¼ cup chopped fresh basil
½ tspn kosher salt
½ tspn white pepper

Prepare the Sun-Dried Tomato Sauce:
- Place butter, garlic, and onion in a large skillet over medium heat .
- Saute until garlic and onion are tender and transparent.
- Add white wine and lemon juice.
- Increase heat to medium-high and simmer to reduce by half.
- Reduce heat to low.
- Add cold butter one piece at a time.
- Add sun-dried tomatoes, basil, salt, and pepper .
- Stir to blend ingredients.
- Set aside.

Prepare the Chicken:
- Reduce charcoal briquettes to white-hot coals.
- Brush chicken breasts with olive oil and sprinkle with salt and pepper.
- Grill chicken over hot coals 15 to 20 minutes or until cooked through.
- Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
- Place cooked chicken on serving platter and spoon Sun-Dried Tomato
- Sauce over chicken.

4 chicken breasts, split for stuffing
4 slices prosciutto ham
½ cup Fontina cheese

lemon butter:
½ cup clarified butter
3 cloves garlic
½ small yellow onion, diced
¼ cup white wine
4 tbsp unsalted butter
½ tspn white pepper
½ tspn salt

topping:
8 oz sliced mushrooms
½ cup fresh sweet basil, chopped
lemon butter (above)
1 lemon, juiced

For Chicken:
- Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
- Grill 3-5 minutes per side or until cooked through.
- Remove from grill.
- When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese.
- Secure with wooden picks.
- Set aside in a warm place.

For lemon butter and topping:
- In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender.
- Deglaze pan with white wine.
- Add unsalted butter, salt, and pepper.
- Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked.
- Add basil and lemon juice and stir to combine.
- Place chicken on a serving platter and top with mushrooms in lemon-basil butter .
- Serve.

1 lb Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 x 14½ oz cans diced tomatoes, undrained
2 cloves garlic, minced
1 tspn salt
2 cups dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

- Brown sausage; drain off fat.
- In a large pot combine all ingredients.
- Bring to a boil.
- Reduce heat, cover.
- Simmer for about 1 hour or until lentils are tender.
- Add water, if necessary, for desired consistency.
- Sprinkle with parmesan cheese, serve.

Olive oil
4 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 heads of Blue Moon Farm Organic garlic, chopped
2 tablespoons all-purpose flour
1/4 cup Prairie Fruits Farm honey
1/2 cup red wine vinegar
4 cups beef or chicken broth
1/2 750-ml bottle dry red wine
1 bay leaf
3 tablespoons chopped fresh parsley

- Preheat oven to 325°F.
- Heat a good splash of olive oil in heavy large ovenproof pot over medium-high heat.
- Season ribs liberally with salt and pepper.
- Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch.
- Using tongs, transfer ribs to large bowl.
- Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
- Add onion, chopped carrot, and celery .
- Cook over medium-low heat until vegetables are soft.
- Stirring frequently, about 10 minutes.
- Add garlic and flour, and stir 1 minute.
- Add honey, vinegar, wine and broth.
- Bring to boil over high heat, scraping up browned bits.
- Add bay leaf.
- Return ribs and any accumulated juices to pot.
- If necessary, add enough water to pot to barely cover ribs.
- Bring to boil.
- Cover pot tightly and transfer to oven.
- Bake until ribs are very tender.
- Stirring occasionally, about 2 hours 15 minutes.
- Carefully remove ribs from pot with tongs.
- Reduce cooking liquid until slightly thickened.
- Stirring frequently, about 10 minutes.
- Stir in ribs and chopped parsley.

3 shrimp
3 scallops
6 - 8 mussels
10 oz jar of marinara or tomato sauce of your choice
12 oz of cooked linguine
salt and white pepper, to taste

- Cook all the above (except linguine) over medium heat in a covered sautee pan until done.
- Toss with 12 oz of cooked linguini.
- Garnish and serve.