Dave and Buster's Copy Cat Recipes

10 ounces large shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons olive oil or clarified butter
1 1/2 cups mushrooms, chopped
2 teaspoons fresh minced garlic
3/4 cup diced tomatoes
1 cup heavy cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese
(not the stuff in the shaker jar that doesn't need to be refrigerated)
1 egg yolk
1/2 cup green onions, chopped
8 ounces linguine or fettuccine (buy the Italian-made stuff)

Get a pan of boiling salted water ready for your pasta. When you've got all your ingredients ready, you'll cook your pasta and make your sauce while your pasta is cooking. Get all your sauce ingredients ready and laid out on a plate ready to cook.

Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.

Heat a skillet and add the olive oil, then add the shrimp that's been tossed in the seasoning and sauté it for about 1 minute until the shrimp colors - you need to turn it a couple of times.

Add the mushrooms and cook with the shrimp for another couple minutes.

Add the garlic and stir it around, add the tomatoes, then toss and cook a few seconds.

Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer. Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Don't use too high a heat or the egg will curdle and look scrambled.

Put the cooked drained pasta in the serving bowl and pour your sauce over it. Garnish with some more cheese, more diced tomatoes and a few more green onions.

Serve with focaccia bread or garlic bread and extra cheese if you like

Dave and Buster's California Wrapper recipe
1 (10- to 12-inch) flour tortilla
8 tablespoons ranch dressing
3 slices ham
3 slices turkey
2 large lettuce leaves
2 Swiss cheese slices, cut in 1/2-inch strips
2 bacon strips, crisp
6 Roma tomato wedges
4 avocado slices

Warm the tortilla in a skillet, or microwave ten seconds.

Spread ranch dressing on tortilla.

Place ham and turkey on tortilla.

Cut Swiss cheese slices in half, place in a line across lower third of tortilla.

Place bacon on the cheese.

Pat dry the lettuce and place over all.

Squirt some ranch dressing on the lettuce.

Place Romas in a line across the lower third of the tortilla.

Place four slices of avocado on top of the tomato, end to end.

Roll up the tortilla like a jellyroll. Place seam side down.

Place 8 picks in wrapper at opposite side of seams. Cut wrapper straight across into three even pieces.

Servings: 3

Dave and Buster's Cheeseburger Pizza recipe
1 tablespoon cornmeal
8 to 10 ounces pizza dough
2 tablespoons olive oil
3 tablespoons ketcup/mustard mix (50/50 mix of ketchup and mustard)
3/4 cup American shredded cheese mixture
1 cup char-grilled burger
2 tablespoons kosher pickle slices (julienned)
2 tablespoons sliced red onions
1/2 cup mozzarella cheese, shredded

Garnish
1 tablespoon spicy ketchup
1 tablespoon real crispy bacon bits
2 slices tomatoes
1/2 cup shredded lettuce
2 tablespoons diced onions

Dip the pizza dough in flour and roll out the pizza dough to form a 10- to 11-inch circle. Place on a pan that has been lightly dusted with cornmeal.

Ladle on ketchup/mustard mixture and spread almost to edges.

Place cheeseburger cheese evenly over pizza.

Place the chargrilled diced burger, pickles, red onions and the shredded mozzarella cheese. Bake the pizza in a preheated oven at 450 degrees F for about 12 to 15 minutes.

When the pizza is cooked, remove from the oven and place the following items on top evenly to the edges: spicy ketchup, crispy crumbled bacon bits, shredded lettuce, tomato slices, diced onions.

NOTES: The American cheese is a mixture of yellow and white shredded American cheeses, mixed with a pinch of seasoning (use your favorite type).

Servings: 1 pizza

Dave and Buster's Muffaletta Salad recipe
1 1/4 pounds Romanelli pasta
4 ounces sliced turkey
4 ounces sliced ham
2 ounces (24 slices) pepperoni
2 ounces sliced salami
1/4 cup sliced black olives
1/2 cup chopped green salad olives
1 cup sliced celery
3 tablespoons Italian dressing
12 ounces prepared assorted lettuce
2 ounces julienned spinach leaves
1 cup diced Roma tomatoes
1 cup assorted pizza cheeses: fontina, mozzarella, asiago or parmesan
4 tablespoons chopped green onion
1 cup roasted red pepper
1/4 cup shredded aged asiago cheese

Julienne (cut in strips) the pepperoni, salami, ham, and turkey then place in salad bowl.

Cut celery, green onions and roast peppers, add to the bowl.

Chop and add both types of olives and add to bowl.

Add the Italian dressing and pesto and toss all together well to mix.

Cook pasta in boiling salted water until done, drain and place in salad bowl. Pour the Italian dressing on the pasta and toss all together gently.

Place assorted lettuce, spinach, pizza cheeses, diced ripe Roma tomatoes and onions on cold platter (leave a space in the middle for pasta).

Add tossed hot Romanelli salad mixture; pile high in the center of platter. Add shredded asiago or parmesan to garnish.

Servings: 4

Dave and Busters Santa Fe Veggie Wraps recipe
1 (10-inch) flour tortilla
1/2 cup shredded Cheddar and jack cheese, mixed
1 cup Rice Medley, see recipe below
1 tablespoon Chipotle Honey Sauce, see recipe
1/3 cup diced tomatoes
1/2 avocado, sliced
1/2 cup crisp fried corn tortilla strips
or crushed corn tortilla chips

Sauce
1 cup honey-mustard dressing (your favorite)
Fresh juice from 1/2 lime
1 tablespoon pureed chipotles in adobo

Note: Chipotles in adobo sauce are found in cans in the Latin section of most grocery stores.

Place the tortilla on a plate. Place the shredded cheese on tortilla to cover. Place rice on cheese. Drizzle the chipotle honey sauce over all ingredients.

Microwave for 60 seconds or longer to heat rice and tortilla. Sprinkle the tomatoes across bottom 1/3 of tortilla.

Place the avocado slices over the tomatoes so they go from end to end of the tortilla. Place the crispy fried tortilla strips or crushed chips on avocado.

Roll up the wrapper tightly, beginning with the bottom end that has the avocados, tomatoes and tortilla strips or chips.

Place three frilled picks or skewers in the wrapper at evenly spaced intervals to secure, trim off a 1/3-inch from each open end and cut wrapper straight across between frilled picks to divide into three even pieces.

Rice Medley
Choose your favorite type of seasoned rice mix and cook according to package directions. Mix in desired amount of cooked corn, black beans, red beans, bell peppers and onion and toss well.

Chipotle Honey Sauce
Mix together the honey mustard dressing, lime juice and chipotles into a sauce. You may either add more or less of the chipotle for a spicier or milder sauce.

Yield: Serves 1

Dave and Buster's White Cheddar Mashed Potatoes recipe
Note: Makes a 1 quart batch

2 pounds red potatoes, cut into 1 inch chunks
1 teaspoon salt, for water
2 ounces garlic butter
1/3 cup heavy cream
4 ounces aged white Cheddar or jack cheese shredded

Garlic Butter
1 teaspoon minced garlic
1 tablespoon oil
Room temperature butter
1 teaspoon chopped fresh parsley

Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft.

Drain potatoes well. Place back in pot or in a mixing bowl.

Add cheese, cream, teaspoon of salt, pepper and garlic butter.

Beat until smooth with a whisk or potato masher.

Garlic Butter: Sauté minced garlic in oil for approximately 2 minutes until softened. Mix with room temp butter and chopped fresh parsley