Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Insalata Johnny Rocco
Carrabba's Insalata Johnny Rocco
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.
Carrabba's Salad Vinaigrette
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.
Carrabba's 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.