Recreate restaurant favorites at home

There’s something magical about stepping into a favorite restaurant. Maybe it is the hum of conversation, the clatter of dishes and the mouthwatering aromas drifting from the kitchen. I always wonder how they make everything taste so good.

For May I’m bringing that magic home. I’ve picked a few unforgettable restaurant favorites, dishes that always make me smile, and tracked down recipes so you can recreate them in your own kitchen.

I have not been to Joe’s Crab Shack, but I love all things seafood. On a trip to Maryland last summer, the salty air clung to my skin as I cracked open fresh steamed blue crab from a paper sack sold by the side of the road. The crab meat was tender and sweet, almost melting on my tongue, and so flavorful I didn’t even reach for the butter, a first for me. The buttery scent of crab dip filled the air one night as we sat down to eat, and Neal (aka Superman) was lucky to get even a bite.

One of my favorite soups of all time is the Sicilian Chicken Soup at Carrabba’s. The aroma alone, which is savory chicken mingling with earthy potatoes and a hint of pepper, makes my mouth water. Each spoonful is packed with chunky vegetables and tender chicken while the kick of black pepper wakes up your taste buds. Unlike the creamy northern-style chicken soups, this Sicilian version is hearty, rustic and loaded with texture. I love everything at Carrabba’s, but since I don’t get there often, this recipe is the next best thing to being there.

During my kids’ high school years, we spent sunny vacations in Florida, where the air was thick with humidity and the promise of adventure. We stayed near a Jason’s Deli and made a ritual out of their sandwiches and overflowing salad bar. The free, creamy soft-serve ice cream at the end of each meal was great too.

The real standout for us was the California Club Sandwich. Imagine biting into a flaky, buttery croissant piled high with roasted turkey, creamy avocado, crisp alfalfa sprouts, juicy tomato, sweet onion, cool lettuce, a smear of mayo and a layer of silky Swiss cheese. Every bite is a little celebration. If you’re looking for a fun lunch or dinner this month, this sandwich is a must.

Let your kitchen fill with the scents and flavors of your favorite restaurants this May. Whether you’re scooping up some crab dip on the porch, savoring a bowl of homemade soup or stacking up a California Club, I hope you find a taste of adventure and a dash of joy in every bite. Happy cooking.

CRAB SHACK DIP

½ package (8 ounces) cream cheese, softened

½ cup sour cream

2 tablespoons mayonnaise

¾ teaspoon seasoned salt

½ teaspoon paprika, plus additional for garnish

2 cans (6 ounces each) crabmeat, drained and flaked

½ cup (2 ounces) shredded mozzarella cheese

2 tablespoons minced onion

2 tablespoons finely chopped green pepper (or substitute finely chopped jalapeno pepper if you want a spicier dip)

Chopped fresh parsley

Tortilla chips

Preheat oven to 350 F. Combine cream cheese, sour cream, mayonnaise, seasoned salt and ¼ teaspoons paprika in a medium bowl until well blended and smooth. Add crabmeat, cheese, onion and bell pepper and stir until blended. Spread in a small (1 quart) shallow baking dish. Bake 15-20 minutes or until bubbly and the top is beginning to brown. Garnish with additional paprika and parsley. Serve with tortilla chips.

SICILIAN CHICKEN SOUP

2 tablespoons olive oil

1 onion, chopped

1 green pepper

3 carrots

3 cloves garlic, minced

1 tablespoon salt

2 containers (32 ounces each) chicken broth

2 pounds boneless, skinless chicken breast

1 can diced tomatoes

2 baking potatoes, peeled and cut into ¼ inch pieces

1 ½ teaspoons ground black pepper

1 ½ teaspoons ground white pepper (or substitute additional black pepper for the white pepper)

½ cup chopped parsley

8 ounces ditalini pasta

Heat oil in large saucepan or Dutch Oven over medium heat. Stir in onion, bell pepper, celery and carrots. Reduce heat to medium-low, cover and cook 10-15 minutes or until veggies are tender but not browned, stirring occasionally. Stir in garlic and 1 tablespoon salt. Cover and cook 5 minutes.

Stir in broth, chicken, tomatoes, potatoes, white pepper and black pepper and bring to boil. Reduce heat to low. Cover and cook 1 hour.

Remove chicken to plate. Set aside until cool enough to handle. Shred chicken and return to saucepan with parsley. Meanwhile, cook pasta in a large saucepan of boiling salted water 7 minutes (or 1 minute less than the package suggests, making it al dente). Drain pasta and add to soup. Taste and add additional salt if desired.

(Recipes adapted from All New Secret Restaurant Recipes, 2018, Louis Weber, CEO, Publications International Ltd., Morton Grove, IL.)

CALIFORNIA CLUB SANDWICH

4 croissants halved horizontally

1 pound deli turkey

½ cup alfalfa or bean sprouts

1 avocado, divided in half (a ¼ used for each sandwich)

1 sliced tomato

8 slices sweet onion

4 strips bacon

4 tablespoons mayonnaise (or more if you like mayo)

4 slices Swiss cheese

Divide ingredients between four rolls.

(Adapted from www.lifesatomato.com/2019/04/26/copycat-jasons-deli-california-club-sandwich/)