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Archive for the ‘Appetizer’ Category

Maggiano’s Lemon Aioli Recipe

Written on August 8, 2013

We posted our Crispy Zucchini Fritté recipe back in April and as promised, we are sharing the recipe for its perfect accompaniment: Lemon Aioli. Happy National Zucchini Day from our table to yours.

Maggiano's Lemon Aioli Recipe

Ingredients
½ cup mayonnaise
1 to 2 Tbsp lemon juice, fresh squeezed
1 tsp garlic puree
1 Tbsp fresh parsley, chopped
Salt & pepper to taste

Instructions
In a small bowl, place mayonnaise, 1 to 2 tablespoons fresh lemon juice, garlic puree and parsley. Season with coarse salt and ground pepper. Stir to combine.

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Vanilla Shrimp Crostini Recipe

Written on May 14, 2013

Upgrade your shrimp cocktail appetizer with this Vanilla Shrimp Crostini recipe* at your next gathering. Since chardonnay is versatile and compatible with rich flavors, this pairing is was simply meant to be.

Vanilla Shrimp Crostini

Serves 24
Ingredients
24 pieces bruschetta toast, sliced baguette
2 oz Gruyere or Manchego cheese
4 Tbsp butter, divided
1 pound large shrimp, peeled and deveined
½ cup dry white wine
2 tsp vanilla extract
½ tsp ground cayenne
Chopped roasted red peppers and snipped chives, for garnish (optional)

Instructions
Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Using a vegetable peeler, shave cheese into very thin slices. Set aside.

Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla, basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1 minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce.

To assemble appetizers, brush toasted bread slices with warm sauce from skillet. Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red pepper and chives, if desired.

We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish! Please join us on Instagram, Twitter and Pinterest, and watch us on YouTube for recipes and ideas.

*Recipe and photo courtesy of McCormick & Company, Inc.

Chef Jeff Mann

Crispy Zucchini Fritté Recipe

by Jeff Mann - Dallas, TX | Written on April 30, 2013

If we asked what your go-to appetizer is at Maggiano’s, chances are you may say our Crispy Zucchini Fritté was at the top of your list. Zucchini season is among us and what better way to eat with the season than to try this recipe. From our table to yours, enjoy!

Crispy Zucchini Fritté Recipe

Yields 12-15 pieces
Ingredients
1 ½ lbs zucchini, 7-8” in length
6-8 oz soda water
½ cup all purpose flour
4 Tbsp cornstarch
1 tsp Kosher salt
¼ tsp black pepper, ground
¼ tsp granulated garlic
¼ tsp oregano
3-4 cups Japanese breadcrumbs, Panko
1 Tbsp Parmesan cheese
1 Tbsp Romano cheese
½ tsp chopped parsley
1 lemon, cut into quarters

Instructions
Wash zucchini and drain well.
Place on a cutting board, remove minimal amount off both ends and discard.
Cut by hand or on a slicer and slice into ¼” thick slices lengthwise.
Place soda water into a stainless steel mixing bowl.
Combine flour, cornstarch, ½ tsp kosher salt, pepper, oregano, granulated garlic, and add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with soda water.
Dip each individual slice of zucchini in batter & allow batter to briefly drip off zucchini.
Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides.
Place onto a small sheet tray or baking tray lined with paper towels, and do not overlap. Dust the zucchini with the remaining Japanese breadcrumbs.
Place the breaded zucchini into 350° deep fryer for 3-4 minutes or until golden brown.  Place zucchini onto a napkin lined sheet tray and lightly dust evenly with Kosher Salt, Parmesan Cheese, and Romano Cheese.
Garnish with lemon wedge and chopped parsley.

Looking for the perfect accompaniment to your Crispy Zucchini Fritté? Look for our Lemon Aioli recipe soon!

We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish through July 3rd, 2013! Please join us on Instagram, Twitter and Pinterest, and watch us on YouTube for recipes and ideas.

Goat Cheese & Olive Bruschetta Recipe

Written on March 29, 2013

Meet Maggiano’s Little Italy Chefs Keith Brunell and Jeff Mann as they teach you how to create this delicious, Mediterranean-inspired dish. Goat Cheese & Olive Bruschetta is a perfect appetizer for a cocktail party or a great snack on a Sunday afternoon.

Please enjoy from our table to yours! We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.