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Posts Tagged ‘austin’

Christmas Day Feast at Cannoli Joe’s

On Christmas Day, we will be OPEN ALL DAY continuously from 11:00am until 7:00pm!

Small sample of some of the delicious dishes available on Christmas Day

We will serve all of our 70 Gourmet Italian dishes, including Brunch, with items such as Bacon, Ham, French Toast and Waffles, from 11:00 until 3:00.

Dinner from 3:00 until 7:00, with items such as Grilled Steak Marsala, Calamari and Spicy Mussels.

We will also have ALL of our Traditional Christmas dishes ALL DAY, including:

  • Roasted Rosemary Turkey
  • Savory Giblet Gravy
  • Homemade Cranberry Sauce
  • Spiral Sliced Ham
  • Cornbread Stuffing with Cannoli Joe’s Italian Sausage
  • Green Bean Casserole
  • Potatoes Au Gratin with Leeks and Bacon
  • Acorn Squash with a Cranberry Glaze
  • Pumpkin Pie
  • Pumpkin Cheesecake

It will be $17.99 for Adults and $7.99 for kids 12 and under (3 and under are always free)! We are taking reservations and we will also take walkins. Give us a call today (512)892-4444

Chef Exposed Recipe – Grilled Calamari & Prosciutto Salad

Heart health is something that everyone should be aware of, not just older males who are overweight. Women, younger people and even people who are slim can be at risk for heart issues due to hereditary causes, alcohol, smoking or poor diet. So if you ever experience any symptoms of heart disease you should be sure to either make an appointment with your doctor or head to the Emergency Room. Whatever you do, don’t ignore the signs or put off treatment.

One of the most accessible ways for people to take charge of their heart health is to take a look at their diet and try to stay away from greasy, fatty fried foods. Now, I’ll be the first to admit that I love a huge plate of pasta with a delicious Alfredo sauce, but even still these types of meals don’t have to be the norm for you or your family. I have a great heart-healthy meal, that also happens to be Gluten-Free, Grilled Calamari & Prosciutto Salad. If you have never cooked with Calamari, besides frying it, I assure you it can be prepared easily and in a scrumptious combination with the right dressing and vegetables.

Give this recipe a try and let me know what you think!

Grilled Calamari & Baby Spinach

with Orange-Balsamic Vinaigrette


  • 1 pound cleaned and trimmed squid (tubes and tentacles)
  • 3 thin slices of Prosciutto Ham
  • 2 large oranges zested
  • Juice from those oranges
  • Orange supremes from 2 more large oranges
  • ½ cup Feta cheese crumbles
  • 3 tablespoons of Balsamic vinegar
  • 3 tablespoons of honey
  • 1 tablespoon of chopped garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup of extra virgin olive oil
  • 4 cups Baby Spinach


  1. Place slices of Prosciutto on a baking tray lined with parchment paper and place in a pre-heated oven at 350° and bake for about 10 minutes until they are crispy. These can be set aside as they cool and stored for later use.
  2. Zest your first 2 oranges and add the zest to a blender or food processor. After you have yielded the majority of the zest from the oranges, cut them in half and squeeze the juice into the blender, carefully straining out any seeds. Add the balsamic vinegar, honey, garlic, salt and pepper and blend until smooth. While the blender runs on a low setting, slowly add the olive oil so that it emulsifies with the juice and vinegar. Once all the olive oil has been added, store vinaigrette in a proper container in the refrigerator. Should yield approximately 2 cups.
  3. With the other 2 oranges, cut off both top and bottom of the oranges and discard. Using a sharp paring knife, remove all of the peel. Carefully cut in between each membrane and release the orange supreme with just the flesh of the fruit. Continue until all of the wedges have been removed. Store in the refrigerator.
  4. Place squid into a mixing bowl and add 1 cup of vinaigrette. Toss to cover squid completely. Place in refrigerator to marinate for at least 2 hours (or up to 24 hours, for next day preparation).
  5. Fire up the grill, and let it get medium-high hot. Place tubes and tentacles on the grill perpendicular to the grill bars. Cook for approximately 1 ½ minutes before flipping and cooking the other side. Tentacles will retract during the cooking process, but that’s ok. When flipping the tubes, allow excess water to drain out. While calamari cooks, season with kosher salt and pepper to taste. After calamari has grill marks and a reddish tint around the edges it is ready to come off the grill. Allow to cool, and then cut tubes into rings but tentacles can be cut or left intact.
  6. Add Baby Spinach, squid and ½ cup of vinaigrette to a mixing bowl and toss well to coat evenly. Serve on a nice platter and sprinkle with broken up pieces of Prosciutto and garnish with orange supremes and Feta cheese crumbles. Serves approximately 4 people.

Chef Exposed Recipe – Penne Pasta alla Vodka

It’s been so hot the last month I couldn’t even blog, even after we had a bit of a respite in June, so to get back to it I decided I would share a recipe from one of our Chef Exposed Cooking Classes with you guys. This is a light and flavorful summer pasta dish, Penne Pasta alla Vodka. This is sure to impress family and friends the next time you get everyone together, or even just for yourself on quiet evening at home. Enoy!

Penne Pasta alla Vodka


  • Box Penne Pasta (I recommend Barilla)
  • 3 quarts of water
  • 8 oz jar of Roasted Red Bell Peppers (you can also roast your own red bell peppers on an open flame)
  • 32 oz jar of Alfredo Sauce
  • ½ cup vegetable oil
  • 4 oz Sliced Mushrooms
  • 6 oz Chopped Baby Spinach
  • 1 lb chopped chicken (white or dark meat)
  • 6 oz Vodka (quality Vodka, the sauce will retain a lot of the Vodka flavor so you want something you would drink)
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • Parmesan Cheese
  • Chopped Parsley


  1. In a blender, combine the Alfredo sauce and Roasted Red Bell Peppers. Blend until  smooth, but not completely pureed. Set aside for later use.
  2. Bring water to a boil in a large pot, add a pinch of salt. When water has reached a rolling boil, add pasta and stir so that it does not stick. Continue to stir and let boil for 9 minutes, it should be al dente (slightest crunch when biting into it). Remove from heat and strain over a sink. DO NOT RINSE the pasta. Rinsing removes the starch from the outside of the pasta, which will prevent the sauce from sticking to the pasta. Drizzle the pasta with vegetable oil, toss quickly and set aside.  The oil will keep the pasta from clumping together.
  3. Add ½ cup of vegetable oil to sauté pan and heat on medium high. Once oil is hot, but not smoking, add mushrooms and let sauté until they began to caramelize. Toss the mushrooms to keep them from burning, add the chicken and spinach and toss mixture some more.  Add 3 oz of Vodka to deglaze. Be careful when adding vodka because it will ignite briefly. After it has deglazed the pan, add the Roasted Red Bell Pepper Alfredo sauce and the rest of the Vodka to the mixture .
  4. Add the pasta to the sauce, reduce the heat and allow to simmer for 3-4 minutes. Add Salt and Pepper to taste. Once it has reached about 170˚, remove and serve immediately with Parmesan Cheese and Chopped Parsley as a garnish.

And there it is, a fun summer meal. I would recommend a nice Cabernet Sauvignon to pair with this dish. We serve Black Box here at the restaurant and it goes very well with the pasta. Of course, you could also include an ice cold Vodka Martini as well!

Next week I’ll have another light and delicious dish for you. Stay tuned!

-Chef Q

Father’s Day Special at Cannoli Joe’s

Father’s Day is Sunday June 17th and we have a carnivore’s Gourmet Italian Feast for you guys!

We will open a little early at 11:00am and stay open ALL DAY until 8:30pm. We will be serving our huge Weekend Brunch menu including Custom Made Omelettes, French Toast, Mediterranean Scrambled Eggs, Bacon Ham and more until 3:00pm. Then we will switch to our Weekend Dinner menu including Spicy Mussels Fra Diavolo, HandBreaded Calamari, Chicken Parmesan and all of our other Italian dishes until we close at 8:30pm.

In addition to this wide variety of dishes that we normally serve every weekend we will also be including several items that are appealing to the Dad in all of us!  We will be serving:

  • Grilled Steak Marsala – tender cuts of beef marinated for 24 hours in our original beef marinade and then grilled to medium rare and served with our homemade Marsala wine sauce.
  • MeatBall Sliders – The same beef/pork mix that we use for our hand rolled meatballs, with mozzarella cheese and marinara sauce.
  • MeatLoaf Sliders – Our Polpettone mix with Parmesan Whipped Potatoes and Balsamic Ketchup Glaze.
  • Prosciutto Sliders – A blend of beef, pork and Prosciutto Ham topped with Feta cheese crumbles.
  • Chianti Braised Beef – Large cubes of brisket, marinated in Chianti wine for 24 hours, then braised in an herbed sauce for 4-6 hours until it’s tender and falling apart.
  • Grilled Rosemary Pork Loin – Filets of Pork Loin covered in a dry Rosemary rub and grilled. Served on a bed of sauteed spinach, white grapes and walnuts.

Happy Hour pricing will be  in effect ALL DAY and we will have Bud Light Pints for only $0.99 ALL DAY!!

Save yourselves the trouble of trying to cook for Dad and just bring him and the whole family in. This day should be about not stressing and just having a good time with family and we know how to take care of you! It’s only $17.99 for Adults and $7.99 for the Kids. So give us a call and make your reservations today (512)892-4444