Half-pound Black Angus patty on a soft artisan bun, topped with
mozzarella, parmesan, San Marzano tomatoes and fried pepperoni
Hamburger Patty, Black Angus Beef 80/20 1 each – 8 ounces
Salt and Pepper seasoned to taste
Hamburger Bun, 4 1/2” 1 each
Garlic Butter, Melted 1 Tbsp
Mozzarella, Sliced 2 slices
Parmesan, Shredded 1 Tbsp
San Marzano Tomatoes, Crushed 2 ounces
Pepperoni, Fried 1/4 cup
Parmesan, Shredded 1 tsp
1. Work area and utensils should be clean and sanitary.
2. Season the hamburger patty with salt and pepper on both sides. To a clean, hot
and oiled grill, add the burger patty and begin to grill. Cook to medium
doneness (135 to 145 Degrees F) or desired temperature while flipping several
3. While burger is cooking, brush insides of hamburger bun with garlic butter and
toast cut sides on the grill.
4. After final flip of burger, top patty with mozzarella and parmesan to let melt.
5. Place bottom of bun (cut side up) on plate and top with patty (that already
includes melted mozzarella and parmesan), San Marzano tomatoes, fried
pepperoni and shredded parmesan.
6. Cover with top side of bun (slightly off center to show toppings on bun).
Preparation Note: To prepare the pepperoni, cut in half and fry for 20 seconds
When it comes to white wines, most people lean towards Chardonnay or Pinot Grigio, but here is a very nice Sauvignon Blanc from half way around the world – New Zealand to be exact. This wine has a brilliant green and gold hue to it with aromas of grapefruit and passion fruit. This wine has a mild acidic bite with a clean and consistent flavor. This wine pairs up well with either one of our Caesar Salads (Shrimp & Artichoke or Grilled Chicken) or our Lemon Pepper Salmon.
By Chef Chris Peitersen
Spicy Shrimp and Chicken – Serves 4
Succulent shrimp and grilled chicken sautéed with mushrooms, sun-dried tomatoes and green onions in a spicy pecorino romano cheese cream sauce with penne pasta – A Carino’s Italian classic
Butter, Melted 2 Tbsp
Shrimp, Tail-Off Peeled and Cleaned 20 medium shrimp
Chicken Breast, 8 Ounce 2 each
Mushrooms, Sliced 3 cups
Sun-dried Tomatoes, Hydrated 1 cup
Salt and Pepper to taste
Green Onions, Sliced 1 cup
Heavy Cream 2 cups
Pecorino Romano Cheese, Grated 1/3 cup
Cayenne Pepper to taste
Penne Pasta, Dry 20 ounces weight
1. Grilled chicken breasts until done. Cool and slice into ¼ inch thick strips.
2. Add butter to a large sauté pan at medium heat. Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper. Sauté until shrimp and mushrooms are cooked.
3. Add heavy cream, pecorino romano cheese and cayenne pepper. Let cream reduce by 50% while thoroughly combining all ingredients.
4. Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
5. Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy!
Not only am I fan of Francis Ford Coppola’s movies ( who doesn’t love the Godfather series?), but he also has a knack for making great wines. Featured on the Johnny Carino’s wine list in most locations is his Diamond Series Cabernet Sauvignon. This wine has a deep garnet color with aromas of blackberries, cherries and spice. The flavors of plum and toasted oak go great with our Tuscan Ribeye and Grilled New York Strip. This Californian wine is made from 100% Cabernet Sauvignon grapes and is barrel aged for 11 months in French and American oak.
One of the cornerstones of our new menu is the Italian Baby Back Ribs with Balsalmic Barbecue Sauce. In our quest to broaden the menu with unique flavor profiles, I thought that this recipe would be a perfect fit. While working on this new menu item for Johnny Carino’s, I felt myself going back to my kitchen roots. The first prep cook job I have had was back when I was fourteen years old, and you guessed it – a barbecue/ribs joint of all places. I fondly remember skinning and roasting ribs by the case and coming home drenched in the odor of smoke and barbecue sauce. And since we started serving ribs here at Johnny Carino’s, my wife will be able to tell you all about those odors, since our laundry room now has them as well after a day in the kitchen.
Now back to the point as hand – ribs at Carino’s? How does that work? Well, one of my main philosophies in menu development is to take food concepts that are comfort food in nature, and put a unique, Carino’s Italian spin on them. Now of course everybody likes ribs, and a lot of restaurants serve them……but I wanted to make ours unique. What makes them unique is the sauce, which is a homemade balsamic vinegar and brown sugar barbecue sauce. We import our balsamic vinegar from Modena, Italy, which is the birthplace of this delicious aged vinegar. It helps add a tart acidity to the sauce which you won’t be able to find at your traditional barbecue joint. I also wanted to make sure that the ribs are ‘fork tender’ and fall right off the bone, that is why we marinate them in garlic , fresh cracked black pepper, basil and oregano before slow-roasting them for 3 hours. After roasting, we then finish them off on the oak grill while basting them in the sauce and dusting them with grated parmesan right before bringing them out to you. I sure hope that you can come by Carino’s and give them a try – and a little tip, if you come by Carino’s on Thursday night you can join us for Rib Night where at most locations, they are only $9.99.
NEW! Italian-Style Baby Backs