Tuesday, October 23, 2012

Johnny Carino's Fish Tacos ~ Copy-Cat Recipe

Johnny Carino's Fish Tacos Copy-Cat Recipe:

YUM! These fish taco's are A-M-A-Z-I-N-G!

  • 2 lb mild, white-fleshed fish, cut on bias to ½" x ½" squares
  • ¼ cup olive oil
  • 2 tspn minced garlic
  • 2 tspn ground cumin
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • salt and pepper, to taste
  • 12 flour tortillas
  • 12 corn tortillas
  • ½ cup chopped cilantro
  • 2 cups shredded purple cabbage
  • ½ cup fresh pico de gallo
Cooking Instructions:
  1. Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours.
  2. When ready to serve, cook the fish quickly in a hot saut├ępan, seasoning with salt and pepper.
  3. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.

Wednesday, October 17, 2012

Seafood-Stuffed Mushrooms ~ Joe's Crab Shack Copy Cat

Copy Cat ~ Seafood-Stuffed Mushrooms via Joe's Crab Shack

Tender mushrooms loaded with seafood stuffing and topped with Monterey Jack cheese, serve with garlic toast, for dipping.


16 Large Mushroom Caps
1 1/4 Cup Seafood-Stuffing (see below)
1 Cup Store Bought Alfredo Sauce
1/4 Cup Grated Monterey Jack Cheese


1. Place the mushroom caps, stem side up, in a baking dish
2. Spoon 1 tablespoon of the hot seafood-stuffing into each cap
3. Pour the alfredo sauce over the stuffed mushrooms
4. Sprinke the Monterey Jack cheese over the top
5. Broil for 8 to 10 minutes, until the top is brown.


How to make the Joe's Crab Shack Seafood Stuffing:


1/2 bunch celery trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
4 tablespoons margarine, melted
8 ounces pollack fillets
8 ounces small shrimp, peeled and chopped
1 ounce shrimp soup base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups plain croutons
1/4 cup Italian bread crumbs
8 ounces crab claw meat


1. Saute the celery, onions, and garlic in the margarine until translucent.
2. Add the pollack and cook for 5 to 7 minutes. The fish is done when it separates into flakes and appears opaque throughout
3. Add the shrimp and cook for 2 minutes
4. Drain most, but not all, of the liquid from the pan.
5. Stir in the shrimp soup base and the cayenne and white peppers.
6. Fold in the croutons and bread crumbs.
7. Fold in the crab meat

Copy Cat ~ Olive Garden Tiramisu

Copy Cat ~ Olive Garden Tiramisu


3 egg yolks
1/4 cup whole milk
1 cup grandulated sugar
3 cups mascarpone cheese (this is an Italian cream cheese)
8 ounces cream cheese
1/4 teaspoon vanilla extract
20 – 24 lady fingers
1/4 cup cold espresso
1/4 cup Kahlua coffee liqueur
2 teaspoons cocoa powder


Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering.Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

Use an to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining.

Add egg yolk mixture to the cheese mixture and mix just until well-combined.
Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. 

One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don’t want the lady finger soaked — just a dab will get the job done. The top half of each lady finger should still be dry.

Arrange the soaked lady fingers side-by-side on the bottom of an 8×8-inch serving dish or baking pan.

Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.

Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly.

Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.

Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions