Carrabbas Garlic Aioli Recipes

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

AIOLI SAUCE

Steps:

• 1. Combine all ingredients in a small mixing bowl.
• 2. Taste and add extra seasoning as required.
• 3. Let stand in the fridge for at least 15 mins to chill.

CARRABBA'S ITALIAN BUTTER CLONE

Steps:

• Mix together herbs and spices.
• Place on a saucer.
• Add crushed garlic and mix well.
• Add melted butter; pour olive oil over mixture.
• Use as a dip for Italian bread.

FRIED CALAMARI (CARRABBA'S ITALIAN GRILL RECIPE)

Steps:

• Wash the Calamari (Squid). Preheat the oven to 200 degrees. Line 1 baking sheet with 2 layers of paper towels. Have a 2nd baking sheet lined with foil, nearby.
• Pour enough oil to come 1 inch up the side of a large, heavy saucepan or skillet. Heat over high heat to 350 degrees (on a deep frying thermometer).
• Cut the Calamari bodies (sacs/tubes) crosswise into 1/2 inch-wide rings. Cut each cluster of tentacles in halves or thirds. Season the Calamari with salt/pepper and mix.
• Pour the flour into a bowl. Divide the calamari into 2 batches. Put the first batch of calamari into the bowl with flour and coat it with the flour, shaking off excess flour.
• Add the coated calamari into the saucepan with the hot oil. Cook over high heat until the calamari are golden brown, about 2-4 minutes.
• Using a slotted spoon transfer the calamari onto the baking sheet lined with paper towels to briefly drain.
• Move the calamari to the second baking sheet lined with foil and place in the oven, to keep it warm and crisp. Repeat the same steps with the second batch of calamari. Add more flour to the bowl if there is not enough. I added a few extra spoons of flour.
• Transfer the calamari to the serving plate. You can add lemon wedges to the plate, for decoration. Serve with Marinara Sauce and or Garlic Aioli Sauce for dipping, if desired. I served with both sauces because we like to dip our calamari into both sauces. Both Marinara and Garlic Aioli Sauce recipes are on my blog.