G Garvin's Bourbon Chicken Wings

My sister had a dinner party recently and served these as appetizers....of course everyone said they were the bomb! How could these not be good? Fried chicken wings with some syrup on top? Why not? This is definitely a special occasion treat. If we ate these everyday we'd all be big as a house, but sometimes you have to just dig in.

In G Garvin's recipe he seasons the wings with salt and pepper, fries them up, and then puts the sauce on top, that I provided below. I ran across the following recipe below, which would be a great marinade and a way not to have to fry them. I'm sure the frying part sets them off, but this is a better alternative for us trying to watch our girlish figures.

They'd also be great grilled and then dipped in the sauce.... finger licking good...

Ingredients: (This is the modified recipe if you wanna marinade and bake them. If not you could just marinade them, fry, then dip in the sauce....get creative though!)
24 chicken wings
3 tablespoons bourbon
3 tablespoons olive oil
1 tablespoon finely grated lemon peel
Juice of 1 lemon (about 2 to 3 tablespoons)
1 cup fine, dry, unseasoned bread crumbs
1 tablespoon sweet Hungarian paprika
salt and freshly ground black pepper to taste

Preparation:Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Chicken wings serves 4 to 6.

Bourbon BBQ Sauce

INGREDIENTS:

2 tablespoons olive oil

3 tablespoons diced jalapeno chili's

2 tablespoons chopped garlic

2 tablespoons chopped shallots

2 ounces bourbon

2 cups ketchup

1 cup orange juice

¼ cup coke

1 cup molasses

1 cup brown sugar

1 teaspoon liquid smoke

1 teaspoon paprika

1 teaspoon garlic salt

1 teaspoon BBQ spice

PROCEDURE:
1. Heat a sauté pan over medium high heat
2. Add olive oil, jalapenos, garlic, and shallots
3.Stir until brown
4. Remove pan from heat and pour in bourbon
5. Add ketchup, orange juice, coke and molasses and mix well
6. Pour in brown sugar, liquid smoke, paprika, garlic salt, and BBQ spice
7. Stir and let cool down
8. Pour over any meat of your choice

Chili's Southwestern Eggrolls.

I made these years ago for an ex and I swear i couldn't beat him off with a stick after that!! These are really good... they taste similar to the one's at the restaurant, but he claims they are better...He still asks me about these and I made these over 5 years ago...Enjoy!

Chili's Southwestern Eggrolls
Top Secret Recipes version of Chili's Southwestern Eggrolls

1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell pepper

2 tablespoons minced green onion

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

2 tablespoons diced, canned jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

five 7-inch flour tortillas



Avocado-Ranch Dipping Sauce:

1/4 cup smashed, fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder dash dried dill weed dash garlic powder dash pepper



Garnish:

2 tablespoons chopped tomato

1 tablespoon chopped onion



Preheat barbecue grill to high heat. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted. Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight. While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees. Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion. Serves 3-4.

Carrabba's Caesar Salad

A little complicated, but I love their Caesar Salad so why not?

CARRABBA'S CAESAR SALAD
Winner of the best classic Caesar category at the 1999 Caesar salad competition from Damian Mandola.
1 head romaine lettuce
3 medium garlic cloves
1/2 cup extra-virgin olive oil, divided use1 cup cubed Italian or French bread
Salt to taste
4 tablespoons freshly grated Parmesan, divided use
5 anchovy fillets, finely chopped
1 tablespoon small capers
1/4 teaspoon dry mustard powder
1 egg, coddled*'
Juice of 1/2 lemon
2 tablespoons red wine vinegar
Dash of Worcestershire sauce
Freshly ground black pepper to taste

Wrap lettuce in a clean kitchen towel and refrigerate until dry and cold. Crush 1 garlic clove with flat side of chef's knife. Place garlic and 2 tablespoons oil in small skillet over moderate heat. When that garlic starts to brown, discard and add bread to skillet. Cook and toss until bread is golden and crispy. Drain on paper towels. While bread is still hot, season with salt and toss with 1 tablespoon Parmesan.Sprinkle about 1/2 teaspoon salt and 1 teaspoon oil in large wooden bowl. With 2 forks, break remaining 2 garlic cloves in half. Using 1 fork, rub bowl with cut side of 1 piece of garlic, rubbing it through oil and salt to season bowl. Mash all remaining garlic with back of fork until it forms a smooth paste. Add anchovies and capers; mash with 2 forks into garlic mixture.Add dry mustard and egg yolk with a little bit of egg white into bowl; mix well into paste. With a wooden spoon, add remaining oil to bowl, a little at a time, stirring constantly in same direction with spoon until you have a creamy base. Add lemon juice, vinegar, Worcestershire and 1 tablespoon Parmesan; mix well.Tear lettuce into bite-size pieces; toss with dressing. Grind black pepper over lettuce; toss again. Add croutons. Toss only a few times so croutons won't get soggy. Divide among 4 large chilled dinner plates. Sprinkle with Parmesan. Offer more freshly ground black pepper when served. Salad should be eaten immediately.*To coddle egg, boil in shell 1 minute.

Carrabbas Pollo Rosa Maria

OMG! This is one of my all time favorite chicken dishes... I'm from the south were I used to think fried was always better, but eating this dish was what turned me on to the wonder of grilled chicken. I first went to Carrabas when I was back in college in Tallahassee, FL. Carrabas is like one of the few decent restaurants in this town. You thought you were all that if a guy on a college kids budget took you all the way out to Captial Circle to Carrabas.... Anywho.. out of the like 20 times I went to this restaruant back then, I ordered this dish about 16 out of the 20 times... It's the bomb believe me.... I turned my dad on to it, who whenever you asked him how something is..he's like..it's fair...... but daddy was like this is Goooood.... They opened one up in Memphis a couple of years ago so now my daddy goes there and of course orders his Pollo Rosa Maria... I pray this is the real thing... I searched through millions of copy cat reciepes, but I believe this one is the closest to it...If you ever have the chance to go this is what I'd recommend:

Start out with some Red Sangria...

They'll bring out this bread that's sinfully delicious...if it's not hot send it back! if you're going to blow some calories it better be well worth it. (they bring out this seasoning with olive oil and it is the bomb!)- Now don't eat too much or you'll spoil your meal...

Order the Ceaser salad...A must!

For the entree of course this with the fettuchini or the zuccini with tomatoes on top.... oh my gosh..... Sometimes if I'm watching my weight i'll get the chicken marsala which is a little better, but they still use that butter and heavy cream i'm sure, but it would be a little better for you. Or the Carrabba's spiedino di mare (wonderful scallop and shrimp dish) is also good.

Now you will be smelling like garlic all night long, but if you're companion ate there too, then ya'll will have to bare through it together :)

POLLO ROSA MARIA
1 (10 oz) chicken breast, cut in half and butterflied
2 oz fontina cheese, sliced 1/4-inch thick
1 thin slice prosciuttoPinch of white pepper
Favorite Grill Seasonings
Grill basting sauce

Lemon Butter Basil Mushroom Sauce:
Thick sliced mushrooms, sauteed with garlic and parsley
1 Tbsp chopped garlic
1 Tbsp chopped onion
1 Tbsp unsalted butter
1/2 cup fresh lemon juice
1/4 cup white wine
Pinch of salt and white pepper
1/3 lb unsalted butter, at room temperature
1/2 cup sweet basil chopped

Fettuccini Alfredo:
1 oz unsalted butter
3/4 cup heavy cream
Salt and white pepper, to taste
3 oz grated Romano4 oz fresh fettuccini

Sprinkle each chicken breast with white pepper and place 1/2 slice of prosciutto on one side of breast. Top with cube of fontina. Fold over chicken breast, encasing fontina and prosciutto. Allow to sit for 3 hours. Sprinkle each prepared breast with grill seasoning and baste with available grill baste. Place on grill approximately 5 minutes per side or until done. To make the Pollo Rosa Sauce, saut onion and garlic in 1 ounce of butter until translucent. Reduce to oatmeal consistency. Allow to cool and begin to add 4 ounces of room temperature butter. Whisk over low heat until emulsified. For the Fettuccini Alfredo, melt butter with salt and white pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow to rest until serving. For the pasta, submerge pasta in salted boiling water according to package instructions. Place pasta in Alfredo sauce. Return to medium heat, sprinkle with grated Romano. Using pasta fork, incorporate Romano into pasta until melted. To finish, incorporate previously sauteed mushrooms and basil into Pollo Rosa sauce. Top pasta with chicken and sauce

Carrabba's Chicken Marsala

One word...bomb...if they reproduced it we're all in luck.

Carrabba's Chicken Marsala

Ingredients
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4 ounce cans mushrooms, drained
1/4 cup Lombardo dry marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice:
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts; small butterfly cut double breasts or large single breasts
olive oil

Directions
Melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4. Presenter: Carrabba's Italian Grill

Carrabas Italian Grill Tomato Sauce

I got this recipe from Carabbas website. This tomato sauce is great on zucchini... I'm not really a vegetable lover and I love it! Try... beats that Ragu or Prego stuff all day..

Mamma's Pomodoro "Tomato Sauce"
Makes approximately 3 cups
Ingredients
¼ cup olive oil
1 medium onion, peeled and finely diced
¼ cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Method
In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute,
Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.
When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.
Let the sauce sit for a few minutes, then remove the lid and stir in the basil.
Let cool and store in the refrigerator in an air-tight container

Houston's Spinach Aritchoke Dip

Okay ladies and gents... whose had Houston's Spinach Artichoke Dip?! Omg it's the absolute best!!! My girlfriend and I love it so much one time we decided to go to Houston's and each order it as our entree... We were so sick of spinach artichoke dip after that fiasco we didn't know what to do... but that doesn't take away from the dish, it just shows how good it is :)

Spinach and Artichoke Dip like Houston's®
Serves: 8-12 Prep. Time: 0:40
(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 Tbls. minced fresh garlic
2 Tbls. minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 tsp. fresh lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
2/3 cup fresh grated Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

-Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside. -In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes. -Stir in flour and cook for 1 minute. -Slowly whisk in cream and stock and continue cooking until boiling. -Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted. -Remove from heat and allow to cool for 5 minutes. -Stir in sour cream, then fold in dry spinach and artichoke hearts. -Sprinkle cheddar evenly over top. -Microwave to melt cheese and serve OR portion and microwave to order.
Notes: Serve with tortilla chips for dipping and sour cream and salsa