Carrabbas Spicy Butter Recipes

CARRABBA'S OLIVE OIL BREAD DIP

Steps:

• Mix together the dry spices. Add minced garlic to the dry spices. Place on a small saucer. Pour olive oil over mixture. Dip with your favorite hot French or sourdough bread.

CARRABBA'S ITALIAN BUTTER

Steps:

• Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour olive oil over mixture. Dip with your favorite hot French bread.

CARRABBA'S LEMON BUTTER SAUCE

Steps:

• To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
• To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

CARRABBA'S ITALIAN BUTTER CLONE

Steps:

• Mix together herbs and spices.
• Place on a saucer.
• Add crushed garlic and mix well.
• Add melted butter; pour olive oil over mixture.
• Use as a dip for Italian bread.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP

Steps:

• In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
• "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
• Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
• Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
• Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
• Remove chicken and let cool and stand to shred.
• Add chopped parsley and return the shredded chicken to the soup.
• Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
• Simmer while cooking ditalini (or other stubby pasta).
• Serve soup over cooked pasta to taste.
• Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.