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.



Potato Crusted Haddock

Carrabba's Copycat Recipe

Serves 4

2 tablespoons extra virgin olive oil
4 (7 oz) haddock fillets
salt and pepper to taste
2 tablespoons Dijon mustard
2 Idaho potatoes, peeled and shredded

1 tablespoon butter
2 shallots, diced small
1 teaspoon peppercorns
1 teaspoon fresh chopped garlic
1 pinch dried thyme
2 tablespoons Dijon mustard
1 tablespoon flour
1 cup heavy cream, scalded
salt and pepper to taste
1 tomato diced

To make the fish:  Heat a nonstick pan with olive oil. Preheat oven to 350 degrees. Salt and pepper the fillets. Coat each fillet with Dijon mustard and then crust with shredded potato, pressing down to form smooth the potato over the top. If you grated the potatoes ahead of time, you can keep them in cold water until ready to use. Add fillets to frying pan, potato side down and sear until golden brown and crispy, about 3 minutes. Remove to a baking pan, potato side up, and finish by baking in oven, about 6 to 7 minutes, depending on thickness of fillet.

Prepare the sauce:   Heat the butter in a small frying pan. Add shallots, peppercorns,tomatoes, garlic, and thyme, and saute until shallots are tender. Add the Dijon mustard and flour and whisk until smooth. Whisk in the cream. Season to taste with salt and pepper.

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