Bucadibepposalmonsiracusacopycat Recipes

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BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)



Buca Di Beppo Salmon Siracusa (Copycat) image

I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!

Provided by Cook4_6

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 ounces kalamata olives, pitted halved
8 ounces white wine
8 lemon wedges
1 (15 -16 ounce) can artichoke hearts, quartered
8 ounces minced garlic (divided)
8 ounces capers
8 ounces lemon juice
4 ounces olive oil
3 tablespoons dried oregano
3 teaspoons black pepper (fresh ground is best)
3 teaspoons salt
4 -6 nice size boneless salmon fillets (5 oz portion)
1 ounce fresh basil
1 teaspoon salt
2 ounces olive oil
1 teaspoon black pepper (fresh ground is best)
2 ounces minced garlic
4 ounces red onions
1 lb roma tomato

Steps:

  • Prepare Bruschetta Mix:.
  • Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
  • Dice red onions to 1/2 inch (1/2 of large).
  • Chop basil into 1/4 inch pieces.
  • Mix all bruschetta ingredients in a large bowl. set aside.
  • Remove skin from salmon (if grilling this is not necessary).
  • Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
  • Mix salt, pepper and oregano and sprinkle over salmon filets.
  • In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
  • Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
  • Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
  • If grilling:.
  • Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
  • If baking:.
  • Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!

Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

PUPUSAS



Pupusas image

This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).

Provided by ZZ

Categories     Meat and Poultry Recipes     Pork

Time 2h54m

Yield 15

Number Of Ingredients 23

4 cups plain tomato sauce
1 cup water
4 bunches fresh cilantro, chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
2 cloves garlic, crushed
1 cube chicken bouillon
salt to taste
½ head cabbage, shredded
1 large carrot, peeled and grated
½ cup white vinegar
3 scallions, minced
2 tablespoons dried oregano
1 pinch crushed red pepper flakes
1 (12 ounce) package bacon, or to taste
4 tomatoes, halved, or more to taste
1 green bell pepper, seeded and quartered
1 cup grated Monterey Jack cheese
2 cloves garlic, minced
salt to taste
4 cups masa harina, or more to taste
2 cups water, or as needed
½ cup vegetable oil for frying

Steps:

  • Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
  • Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
  • Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
  • Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
  • Heat 1/2 cup oil a large skillet over medium-high heat.
  • Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
  • Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.8 g, Cholesterol 15 mg, Fat 7.7 g, Fiber 7.7 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 676 mg, Sugar 5.9 g

OSSO BUCO



Osso Buco image

This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.

Provided by Amy Augustyniak

Categories     World Cuisine Recipes     European     Italian

Time 2h50m

Yield 7

Number Of Ingredients 16

¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

Steps:

  • In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
  • Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
  • Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g

COPY CAT SHRIMP ARRIABATA FROM BUCCA DI BEPPO!



Copy Cat Shrimp Arriabata from Bucca Di Beppo! image

Make and share this Copy Cat Shrimp Arriabata from Bucca Di Beppo! recipe from Food.com.

Provided by Sweet Tortellini

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 19

3 ounces olive oil
1 lb fresh shrimp
2 1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2 1/2 ounces lemon juice
8 ounces tomatoes, chopped
3 ounces kalamata olives
1 teaspoon salt
1 1/2 teaspoons red peppers
1 1/2 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces ricotta salata cheese
10 ounces butter
1 1/2 ounces garlic
2 ounces romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 lbs angel hair pasta

Steps:

  • Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve the pitted black olives and portion to 3 ounces, cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.
  • Heat olive oil in saute pan and add shrimp. Saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives salt and crushed red pepper. Cook until the shrimp are just cooked through. Remove pan from heat an add 1 1/2 oz. room temperature butter.
  • In a large saute pan place 10 oz. butter, 1 tablespoons crushed red pepper, salt, finely chopped sage and 1 1/2 oz chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. Toss with romano cheese and place on a large platter. Top with shrimp and sauce, garnish with cubed ricotta salata and serve immediately!

Nutrition Facts : Calories 1429.2, Fat 68, SaturatedFat 33.5, Cholesterol 226.7, Sodium 1900.4, Carbohydrate 157, Fiber 7.8, Sugar 7.1, Protein 42.1

BUCA DI BEPPO'S GARLIC MASHED POTATOES RECIPE



BUCA DI BEPPO'S GARLIC MASHED POTATOES Recipe image

Provided by gailg

Number Of Ingredients 6

2 pounds small red-skinned potatoes, with skin on
1/4 C finely chopped garlic (about 6 large cloves)
1 t dried oregano
1 t salt
1 C grated Pecorino Romano cheese
1/2 C butter, semisoft, cut into pieces

Steps:

  • Wash potatoes and place in large pot. Cover with cold water and bring to boil. Reduce heat to low and cook until potatoes are tender, about 15 minutes, depending on size. Drain potatoes (reserve some liquid) and transfer to large bowl. Add remaining ingredients and mix with mixer, using a metal whip attachment, until all ingredients are incorporated. If mixture is too dry, add some reserved potato water.

BUCA DI BEPPO(™) VEAL SALTIMBOCCA RECIPE



Buca di Beppo(™) Veal Saltimbocca Recipe image

Provided by á-64866

Number Of Ingredients 11

1/2 pound veal scaloppini
5 slices of prosciutto ham
2 tablespoons olive oil
1/3 cup white wine
2 tablespoons fresh lemon juice
1/3 cup heavy cream
1 tablespoon butter
14 ounces artichoke hearts, sliced in half or quarters
2 tablespoons capers
flour for dusting
salt and pepper

Steps:

  • Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half. Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest. Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.

BUCATINI ALLA CARBONARA



Bucatini alla Carbonara image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1/2 pound bucatini
1 tablespoon olive oil, plus 2 tablespoons extra-virgin olive oil
1/4 pound guanciale, finely diced (about 1/2 cup)
2 large eggs, separated
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and add salt. Add the bucatini and cook, stirring occasionally so the pasta doesn't stick together.
  • While the pasta is cooking, heat a 12-inch skillet over medium high heat and add the 1 tablespoon olive oil. Add the guanciale and cook, stirring occasionally, until it begins to crisp, 2 to 3 minutes. When the guanciale is almost completely crispy, carefully add 1/4 cup of the pasta water and scrape all of the tasty bits from the bottom of the skillet with a wooden spoon. Remove the skillet from the heat.
  • Whisk together the egg whites in a medium bowl until they start to get frothy. Add lots of pepper, the parsley, extra-virgin olive oil and Parmesan. Pour over the guanciale in the skillet, stirring vigorously to incorporate but not scrambling the eggs.
  • When the bucatini is al dente, remove it from the water and toss with the sauce until well coated.
  • Divide the pasta into 2 bowls, top each one with an egg yolk and serve immediately, letting your family or guest mix in the yolk at the table for that extra decadence!

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2021-12-05 Steps. 1. Done. Take a thick-bottomed saucepan, pour in the sugar and water and turn the heat on low. 2. Done. As soon as the sugar has liquefied and turned golden brown, add the honey and sesame and stir for a few more minutes until the …
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THE 'BUCA STOPS HERE COCKTAIL RECIPE | PUNCH
In addition to the expected anise, 76-proof Sambuca Oro Borghetti also offers peppercorn aromas. The liqueur jibes well with the bitter, the sweet and the bittersweet, exemplified here in Maxim Gerasimenko’s recipe, where it joins Aperol, simple syrup and fresh grapefruit juice.
From punchdrink.com


BUCA DI BEPPO COPYCAT RECIPES - PINTEREST.COM
Jul 6, 2014 - Explore shirley-Moonshine Mapel's board "buca di beppo copycat recipes", followed by 1,254 people on Pinterest. See more ideas about …
From pinterest.com


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