Here is the last in our series of eating out foods you can make at home. I started with PF Changs, then moved on to Costa Vida, and today I really wanted to do Olive Garden, but I have only found one unique recipe that I use often. And I have lately seen Olive Garden copycats, so I’m going to share some Italian recipes from another restaurant we enjoy!
We are from East Texas near the LA border, and a staple restaurant for us there was Copeland’s. My very favorite food there is this:
Eggplant Pirogue
1 large eggplant (cut 1/2 inch thick rounds)
1 egg
1/2 c half and half
1 1/2 yellow cornmeal
1 1/2 c. flour, white
1 tbsp. lemon pepper
2 tsp. salt
1 tsp. onion powder
1/2 tsp. paprika
1/2 tsp Tony Chachere’s
Panko breadcrumbs
canola oil
angel hair pasta
Seafood Sauce
1/2 c butter
3/4 c ap flour (for roux)
1/2 tsp Tony Chachere’s
1 tsp granulated onion
1/2 c crab or chicken stock
1 1/2 c half and half
1/4 c butter pieces
1 1/2 – 2 c parmesan cheese, freshly grated
1 Tbsp butter
1/2 tsp Zatarain’s liquid crab boil
3 lb medium shrimp, about 51-60 count, peeled and deveined
1/2 c white wine
salt & white pepper to taste
Soak the eggplant slices in water with 1 tsp salt for 10 minutes. Rinse well and pat dry.
1) In a medium bowl beat egg and half & half together.
2) In a separate bowl mix cornmeal, flour, lemon pepper, salt, onion powder, paprika and Tony Chachere’s together.
Put the flour mixture in one bowl and the breadcrumbs in another. Then take a slice of eggplant and dip it in the egg mixture, then in the flour, then in the egg mixture again, then in the breadcrumbs. Make sure the eggplant is covered with the coating.
Layer them on cookie sheets. Put in refrigerator for 30 minutes to 1 hour.
Heat 1″ Canola oil in frying pan to 350 degrees. Cook for 2-2.5 minutes per side, until golden brown. Remove fried eggplant to a paper towel lined platter to drain.
Seafood Sauce:
Melt 1/2 cup butter in a small sauce pan over medium heat to make roux. Add 2/3 cup flour and stir together for at least 3 minutes. (will be darker and smell nutty)
In a separate saucepan bring stock, Tony Chachere’s and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
In separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for 1 1/2 minutes on each side, until pink in color. Add seafood to cheese sauce and simmer on low heat for about 20-30 minutes.
Cook angel hair pasta according to directions on the package.
Layer pasta, 2 slices eggplant and top with cheesy seafood sauce.
We first enjoyed these tasty appetizers at Copeland’s in Shreveport many years ago–not sure if they still make them. They are crisp and flavorful–a great “scoop” for your favorite dip. Serve with spinach artichoke dip or 3 cheese fondue or just eat by themselves!
Fried Bowtie Pasta
8 ounces bow tie pasta
2 eggs
3 T. milk
Italian bread crumbs (recipe below)
2/3 c. olive oil
12 slices bread (cook for 15 minutes at 250 degrees to dry), grate finely with food processor
Add in:
1 t. oregano
1 t. sweet basil
1/2 t. garlic powder
1 t. salt
1/8 t. cayenne pepper
4 T. parmesan cheese, grated
Boil bow tie pasta in boiling water for 7 to 8 minutes. Remove from heat and drain.
Mix eggs and milk in a small bowl. Dip each piece of pasta in egg mixture, then roll in Italian bread crumbs in a large bowl. Set on a plate.cok
Heat oil on medium high heat for 5 minutes. Place a handful of pasta in oil. Cook for 2 1/2 minutes and turn. Cook another 2 1/2 minutes. Set aside on a plate with a paper towel to drain excess oil.
I hope these recipes have brought a little something extra to your table. There is nothing like taking a meal that can cost nearly $100 for your family and cutting it in a quarter, by making it at home! May they bless your home and your budget!
Did you like the recipes? Please let us know here at TMI.
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