It wasn’t until after I made this dish that I realized how popular it is on the menu at Romano’s Macaroni Grill. The recipe was given to me by a family member who makes a weekly visit to the restaurant just for their Shrimp Portofino. It really is a delightful meal, loaded with a flavor and many different textures. The dish starts with a creamy, dreamy lemon butter sauce that gets a lot of flavor from minced garlic and shallots. Once the cream sauce is done, the next step is a quick sauté of mushrooms, jumbo shrimp, fresh spinach and toasted pine nuts. Make sure to toast the pine nuts in a hot, dry skillet just until golden brown. Macaroni Grill features angel hair pasta with their Shrimp Portofino, but I think this recipe is delicious with any pasta of your choice! Make sure to have a nice fresh, crusty loaf of French bread to sop up all of the goodness at the bottom of your bowl. The recipe seems like it has a lot of steps, but actually, it’s one of the easiest meals to create. Once you do, I think Shrimp Portofino may end up in regular rotation on your meal planning schedule!
Is it one of the most Googled recipes? At last check, there were 563,000 sites for Red Velvet Cake, with it’s dramatic, deep burgundy layers of chocolate decadence. That’s a lot of places to search for the signature sweet that originated in the 1920’s at America’s grand hotel of luxury and elegance, the Waldorf-Astoria in New York.
But you can quit clicking, because we have the original right here.
It’s not the version that’s loaded with tons of red food coloring and very little flavor (you’ll find plenty of those in your search). This is the authentic and luscious Red Velvet Cake right from the Waldorf-Astoria Cookbook, given to us by the hotel’s executive chef, John Doherty (who is, by the way, the youngest chef ever to head the hotel’s three restaurants and exquisite room service, long known as the Waldorf-Astoria’s crown jewels).
But Chef Doherty has been at the helm for more than 20 years now, and has said that despite the attempts around the globe to improve this classic recipe (with little success, red velvet cake aficionados tell him), the hotel continues to serve it in it’s pure form. Chef, we love this cake. Here’s to the next 100 years of Rescuing Red Velvet!