Hello! We are originally from Houston and know Damian very well and also know Johnny. My sister was engaged to one of their cousins at one time, and I can tell you the whole family has wonderful Italian recipes. One Christmas Eve we were at their house where they were making the best sausage that I have ever eaten. I do know that their policy for giving out recipes is as follows: Thank you for your interest in our recipes. WeÂre so pleased youÂve enjoyed dining with us. Johnny and Damian along with our menu development team have spent years perfecting our products and recipes. For that reason we do not share our recipes as we believe they are what make CarrabbaÂs special. We appreciate your patronage and hope to remain your restaurant of choice. I have found a recipe for Pollo Menichino which is also an herb marinated grilled chicken recipe by Damian when he was the owner of Damian's Restaurant in Houston, before he joined up with Johnny Carrabba. It sounds like it might be similar. If you are interested, just let me know, and I'll get the recipe to you.

I would use chicken parts, and even then cut them smaller. This does take a cleaver or good shears but e.g. cut each thigh in half. That way you can keep to the original cooking time with the grapes. I've never made it but have seen similar recipes, in fact fairly recently. The blog link below has a chicken and grapes recipe using a whole chicken. The comments below it are good for variations. Maureen Here is a link that might be useful: Recipe from Elise's blog

I saw a recipe today for one, and another for a cream cheese and muscadine pie, that is bold :) but worth a try. I wonder has anyone frozen them as is to use later? I have probably 50 lbs of them!!!

TEQUILA-GLAZED CHICKEN WITH JALAPENO 1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle 1 3/4 teaspoons coarse kosher salt 1/2 teaspoon dried crushed red pepper 1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken 1/3 cup orange juice or pineapple juice 1/4 cup gold or silver tequila 2 tablespoons (packed) golden brown sugar 2 tablespoons honey 1 to 2 red jalapeño chiles with seeds, finely chopped 1 shallot, minced Nonstick vegetable oil spray Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight. Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving. Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over. Bon Appétit, August 2007 Molly Stevens ====================================== Zesty Braised Chicken with Lemon and Capers 8 bone-in chicken thighs with skin (6 ounces each) Salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 large peeled garlic cloves 1 1/2 cups Sauvignon Blanc 1 1/2 cups chicken stock, preferably homemade Four 1-inch strips of lemon zest 4 thyme sprigs 1 tablespoon capers, drained 1 bay leaf Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.