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BRIO TUSCAN GRILLE RECIPES

Sangria Rosa

1 ea. Strawberry

1 ea. 1 inch dice of Pineapple

½ ounce lime

½ ounce simple syrup

2 ounce Raspberry Vodka

1 ounce of Italian red sweet sparkling desert wine (Fizz 56)

1 ounce splash of soda

Spicy Shrimp & Eggplant

Black Pepper Sauce: Enough for 4 to 5 batches
1 oz vegetable oil
¼ cup diced yellow onions
3 cloves garlic chopped
1ea. Bay leaf
2 table spoons creole seasoning
3 cups cold water
6 ounces Worcestershire sauce
1 ounce white wine
1 ounce lemon juice
Prep instructions:
Sautés onions and garlic in oil add all other ingredients and reduce by 2/3
Eggplant: 1 eggplant should make 4 to 5 batches
Bread and fry Eggplant with Italian bread crumbs. Eggplant is cut ¾ of an inch.
Build the Dish: 1 Batch
Cut 2 ea. Eggplants in quarters hold warm in oven. Dust 10 ea. shrimp per batch with Cajun seasoning. Sear shrimp in oil and cook half way and flip. Add 4 ounce black pepper sauce, 4 ounce of heavy cream and reduce. Finish sauce off heat with 3 tablespoon of butter. Place shrimp over the eggplant on platter and drizzle sauce over shrimp and eggplant. Garnish with finely diced red pepper and parsley. Have crusty bread for dipping.

Insalata Mista

Kale Marinade:
2 Table spoons lemon juice
1 teaspoon chopped garlic
¼ teaspoon crushed red pepper
¼ teaspoon salt and pepper
3 Tablespoons olive oil
4 oz by weight Kale
Prep instructions:
Wisk ingredients together to incorporate and toss with kale. Marinate for at least 2 hours.

Salad:
3 ounces kale
2 ounces romaine
½ ounce radicchio
1 ounce Caesar dressing
1 tablespoon pecorino Romano
2 ounces grape tomatoes
12 croutons
Garnish:
1 table spoon chopped eggs
2 table spoons of crispy pancetta
1 tablespoon pecorino Romano

Prep: Toss all ingredients in bowl with dressing garnish with egg, pancetta and remaining Romano cheese.

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