Hard Rock Cafe's® Alfredo Sauce Copycat Recipe

1 gal heavy cream
2 tbl dry basil
2 tbl dry oregano
1 1/2 tsp freshly-ground white pepper
1 tsp salt
2 tbl chicken base
3 tsp ground nutmeg
2 cup Parmesan cheese
6 oz roux at room temperature
Place heavy cream, spices and chicken base in the steam kettle. Mix with a wire whip to blend well. Bring to a boil. Stir in the Parmesan cheese. Continue stirring until the cheese is completely melted. Add the roux and continue stirring until it is totally incorporated. Continue to heat the Alfredo sauce until it thickens, approximately 10 minutes. Remove from heat.

Hard Rock Cafe's® Blackened Chicken Penne Pasta Copycat Recipe

5 oz Chicken Breast, Marinated
1 Tbs Cajun Chicken Seasoning
10 Oz Penne Pasta
6 Oz Hard Rock Cafe's Alfredo Sauce,(or prepared) (see Recipe)
2 Oz Fresh Spinach Leaves
2 Oz Tomatoes, Diced
1 Tbs Parmesan Parsley
5 Slices Garlic Toast

Season both sides of marinated chicken breast with Cajun chicken seasoning. Grill chicken to an internal temperature of 165 degrees. Slice chicken on the bias to yield 5 or 6 pieces.

Place penne pasta and Alfredo sauce in 2-quart Cambro (The sauce should be added cold). Place lid on top and microwave for 1 minute. Swirl pasta and sauce to coat mixture evenly. Microwave for 1 minute or to an internal temperature of 140 degrees.

Remove lid and add fresh spinach leaves and diced tomatoes. Replace lid and swirl mixture to achieve even consistency. Remove top and unload Cambro into large bowl. Top pasta with chicken. Sprinkle Parmesan parsley over chicken and pasta. Cut toast on the bias and place on rims of bowl.

Hard Rock Cafe's® Shrimp Fajitas Copycat Recipe

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.

Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).

Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.

Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.

Spoon shrimp mixture into tortillas, top with sour cream, and roll up.

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Hard Rock Cafe's® Ribs

3 1/2 lb. slab St. Louis ribs, thawed
2 cup water
2 cup liquid smoke flavoring

Sauce:

1/4 cup chicken stock
2 cup ketchup
1 tsp maple or Cane syrup
1/3 tsp garlic powder
1/4 tsp black pepper
2 1/2 tbl Wesson oil
1 3/4 tsp liquid smoke
1 tsp French's mild yellow mustard
1 1/4 tbl dark brown sugar
1 1/2 tbl Worcestershire sauce
1 x bay leaf
3 tbl white vinegar
3 tbl orange juice

In a large container, mix water and liquid smoke. Place thawed rib racks into this marinade for 15 minutes. Place ribs in roasting pan and cover with aluminum foil. Bake at 375 degrees in a convection oven for 2 hours or in a conventional oven for 3 hours, or until fully cooked and just tender. Remove from oven and allow ribs to cool at room temperature - no more than 30 minutes. At this point you can cover, label, date and place in the refrigerator for cooking later.

For the barbecue sauce, place chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add white vinegar and orange juice and simmer for another 5 minutes. Don't over boil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after the cooking process.

Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving.