by Keith Brunell - Dallas, TX | Written on April 26, 2012
Help grant wishes from April 26th – June 27th! When you order one of these delicious Chef specials, we’ll make a donation to Make-A-Wish® in your honor.
Lauren’s Lemonade
A refreshing Peach and Pomegranate lemonade named after Lauren from Dallas. Maggiano’s is sponsoring Lauren’s wish to go on a shopping spree in New York City.
Shrimp, Crab & Avocado Lemonette
Red Peppers, Onions, Chives, Arugula, Bacon, Lemon Vinaigrette
Chicken Romano
Herb & Asiago-Crust, Artichokes, Tomatoes, Angel Hair, White Wine Lemon Sauce
Veal Meatball Bolognese
Gnocchi, Italian Sausage, Beef, Tomatoes, Parmesan
Grilled Mahi Mahi & Shrimp
Orzo, Snap Peas, Radishes, Citrus & Herb Vinaigrette
Fresh Berry Tiramisu
Blueberries, Blackberries, Strawberries, Fresh Berry Sauce
Maggiano’s Little Italy will donate $1 to Make-A-Wish from each select menu item sold ($.50 from the special lemonade).
Written on April 24, 2012
Ingredients:
1/2 Cup Spinach Salad, Chopped ¾ ”
1/4 Cup Tomatoes, Diced ¼”
1/4 Cup White Beans
1/4 Cup Hard Boiled Eggs, Chopped ½”
1/4 Cup Blue Cheese, Crumbled
2 Tbsp Chives, Chopped
1/4 Cup Avocado, diced ½”
1/4 Cup Applewood Smoked Bacon, Diced ½”
1/4 Cup Croutons
6 Pieces Grilled Shrimp
3 oz Tuscan Ranch, see recipe
Instructions:
1. Place the spinach in a mound of an entrée bowl.
2. Place all ingredients: Diced Tomatoes, White Beans, Hard Boiled Eggs, Blue Cheese, Chives, Avocado, Smoked Bacon, Croutons and Grilled Shrimp on the salad.
3. Serve the Tuscan Ranch dressing on the side in a Side Cup.
Tuscan Ranch Dressing:
1/4 Cup Mustard
1/4 Cup Mayonnaise
2/3 Tbsp Basil Leaves
1 Tbsp Lemon Juice
1/3 Tbsp Roasted Garlic
Dash Worcestershire Sauce
Dash Salt & Pepper
2 Tbsp Olive Oil
1/4 Cup Sour Cream
1 1/3 Tbsp Heavy Cream
1/4 tsp Celery Salt
3/4 tsp Parsley, Chopped
2/3 Tbsp Chives, Chopped
To make the dressing:
1. Combine all ingredients except the olive oil in a plastic container. Blend with a in a food processor for 1 minute and then begin slowly adding in the oil.
2. Blend for approximately 3 minutes until all ingredients are fully incorporated.
by Jeff Mann - Dallas, TX | Written on April 16, 2012
Today we are sharing our Baby Wedge salad which is great for lunch or to share with the whole family as a starter to a family dinner.
Ingredients:
1 Baby Iceberg Head
4 oz Bleu Cheese Dressing, see below
1/4 Cup Tomatoes, diced
1/4 Cup Bleu Cheese, crumbled
1 Hard Boiled Egg, chopped ¼”
1/4 Cup Applewood Bacon, cooked and dice into ¼” pieces
1/4 Cup Garlic Croutons, rough chop
1/2 Tbsp Chives, chopped
Bleu Cheese Dressing (approx. 2 cups):
2/3 Cup Bleu Cheese, crumbled
1 Cup Mayonnaise
1/4 tsp Dry Mustard
1/2 Tbsp Granulated Sugar
1/4 Cup Sour Cream
1 1/2 Tbsp Cider Vinegar
2 Tbsp Lemon Juice
1/4 tsp Worchestershire
2 Tbsp Heavy Cream
Salt & Pepper, to taste
Instructions:
Prepare the dressing (make the day before to allow flavors to blend)
1. With a whisk, mix all ingredients with half of the bleu cheese.
2. Fold in remaining crumbled bleu cheese.
3. Place in tupperware and allow to refrigerate overnight.
4. Cut the baby iceberg head of lettuce in half and place onto the center of the plate slightly shingled.
5. Ladle the bleu cheese dressing on top of the lettuce and top with the diced tomatoes, bleu cheese crumbles, hard boiled egg, bacon, and garlic croutons.
6. Garnish with chopped chives.
Written on April 13, 2012
Ingredients:
1 1/2 oz Stoli Blueberi
1 oz Lime Juice
8 Blueberries
Sprig Thyme
1 oz Club Soda
1 oz Fresh Sour (1 part lemon juice, 1 part lime juice, 2 parts simple syrup)
Instructions:
1. Muddle the berries (5) and thyme.
2. Add Stoli, lime juice and fresh sour.
3. Shake and strain into champagne flute.
4. Top with 1 ounce of soda and garnish with berries (3).
