Carrabba's Tips and Demonstrations

Hi there, welcome back to the second half of my Carrabba's kitchen tips. Come on in, sit down and get a glass of this delicious peach sangria. Now, you might be thinking "that's nice Lauren but what's in it"? The recipe contains: White zinfandel, Absolut peach vodka, Patron Citreon and citrus juice.

Yesterday I learned some tips of how to cook pasta and learned a few things I could do better. First, add salt after the water is boiling. Second, don't let the pasta rest on the pot while it cooks because it burns. Third, swirl the pasta around in a circle to let it melt a bit. Fourth, you can never have too much water in the pot. One thing I like about their dishes is the seasonings, they do know how to season just right and I experienced this dead on with their pasta yesterday.

SO moving right along we also got to watch them prepare a pork tenderloin. Italian meals always have a meat platter and this was no exception.

After Joel trimmed all the fat off, it was wrapped in proscuitto and then wood-grilled and topped with an apple and fig infused port wine sauce.

It. Was. Heaven. So not to be cruel I'm going to go ahead and show you the outcome of this dish.

The other seasonal menu items we sampled:

The lemoncello bread pudding was made for me. Truly. I slowed down just to savor every single bite. Lemoncello always reminds me of the Amalfi Coast and for a brief time I was sitting on the terrace unloading my pack full of wine.

During dinner we talked about where they get their inspirations from and I was not surprised when I heard their answers. Much like myself, they get it from traveling and sometimes the moment just strikes.

Can anything wrapped in proscuitto ever be wrong?