Archive for the ‘Uncategorized’ Category
by Michael Rodgers, Dallas, TX | Written on December 27, 2011
Our Chicken Cammarrari is the perfect recipe for a day at home relaxing with your family and friends. This is an easy, one pot dinner. Start marinating the chicken in the morning and come back right before you are ready to eat for a flavorful roasted chicken dish.
INGREDIENTS:
4 Chicken Quarters (2 breast/wing & 2 leg/thigh)
2 Large Red Bell Peppers, ¾ inch strips
1 Large Spanish Onion, ¾ inch strips
6 Medium Mushrooms, sliced ¼ inch
½ Cup Chicken Broth
¼ Cup Frozen Peas
1 Tbsp Rosemary, chopped
1 Tbsp Thyme, chopped
2 Tbsp Olive Oil (1 Tbsp for marinade, 1 Tbsp for peppers & onions)
COOKING INSTRUCTIONS:
1. Cut each chicken quarter in half, yielding 8 pieces.
2. Toss chicken in olive oil, rosemary, thyme, salt & pepper.
3. Marinate in refrigerator for several hours.
4. Sauté peppers and onions in olive oil, season with salt and pepper.
5. Sauté mushrooms in olive oil, season with salt and pepper.
6. In a large, hot sauté pan, sear chicken, skin side down first, then turn over until brown on all sides.
7. Place chicken in a roasting pan or on a sheet tray and roast in 375 degree oven until cooked through (approx 30 minutes).
8. In a sauté pan, heat chicken broth. Then add peas, peppers, onions and mushrooms. Simmer briefly.
TO SERVE:
1. Pour chicken broth on the bottom of the serving platter, keeping the vegetables in the pan.
2. Place roasted chicken on platter, mounding high.
3. Garnish top of chicken and around the platter with peppers, mushrooms and onions.
Written on November 1, 2011
Whether you’re celebrating a birthday, hosting a wedding reception or even a holiday party for the office, Maggiano’s is the perfect place get together with family and friends.
“Thank you for your professional guidance in the planning and execution of my 80th Birthday Celebration. We, as well as our guests, were well pleased and much impressed with the great planning, great food, welcoming ambiance, and great service. It was a pleasure to work with you, and we will look forward to seeing you again.”
– Charles Standard, Held Birthday Celebration, Jan. 2011
“I want to thank you wonderful ladies for helping make Saturday one of the best days of my life! You ladies worked hard and stayed professional through it all. My guests complimented everything from the food to the ambiance. You are the best!”
– ShaKeiya Johnson Gant, Held Wedding, Nov 2010
“Everybody loved it, thank YOU! Patrick and Giovanna took great care of us – along with all of your staff of course. I know it was a tremendously busy evening but we felt like the only folks there. The food and service were excellent. I hope we can come back again — soon!”
- Cathy Cary, Held Holiday Party Event, December 2010
Have you ever attended a Banquet Event at Maggiano’s? Comment and tell us about your experience. Ready to host an event? Check out our current booking specials in November and December!
by Michael Rodgers, Dallas, TX | Written on September 21, 2011
Today we are featuring a great side dish that was created by one of our viewers, Cassy! Serve this with your favorite main course or works perfect as an appetizer.
Ingredients:
6 ripe tomatoes (2-1/2 to 3-inches in diameter)
1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
½ teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
½ cup grated Gruyere cheese
olive oil
Directions:
1. Preheat the oven to 400 degrees
2. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, w/ your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously w/ salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes w/ the bread crumb mixture. Bake the tomatoes for 15 minutes or until they’re tender. Sprinkle w/ the cheese, drizzle w/ olive oil, and bake for 30 seconds more.
4. Serve hot or at room temperature and ENJOY!
Click to print!
PROVENCAL TOMATOES
by Keith Brunell, Dallas, TX | Written on July 25, 2011
Happy Culinarian’s Day to all of our chefs across the nation! We could not be the restaurant we are without our chefs’ dedication and commitment to our brand. Thank you for all of the long hours and passion you put into your cooking everyday.
Today we’re featuring my friend and colleague, Jeff Mann.
Jeff Mann’s, more than 18 year tenure with Maggiano’s began when he was hired as a sous chef at our first restaurant in Chicago. In the years since, Jeff was promoted to executive sous chef followed by executive chef by 1996. From there, Jeff served as the executive chef to several Maggiano’s restaurants before taking on his current role three years ago as Research & Development Chef at our restaurant support center in Dallas, Texas. In this role, he has been responsible for creating Maggiano’s monthly features and new dishes that embody classic Italian flavors with a modern twist.
Jeff was influenced by his grandmother at an early age and knew he wanted to become a Chef. He started his career in the restaurant industry at 16 years old as a dish washer, and after high school, Jeff pursued an education in culinary at Kendall College in Chicago, where he also worked at other restaurants in the area before joining Maggiano’s in 1993.
Jeff’s proudest moment as a chef came while he served as executive chef in Boca Raton, Fla., when his restaurant was was recognized for their features menu and named “Top Restaurant in Boca.”
