"Recipes from the Chef's Kitchen"

Maggiano's Little Italy
 
5333 Wisconsin Ave., N.W.
Washington, D.C. 20015
Telephone: 1-202-966-5500

 Executive Chef Bill Eder

ASPARAGUS or BROCCOLI
Ingredients and Preparation:
1)   Heat 16 oz. of Asparagus in a pasta cooker.
2)   Heat 1 tbs. Roasted Garlic and 2 oz. Lemon Butter together in a saute pan.
3)   Add drained asparagus to pan.
4)   Season with salt and pepper.
5)   Toss and place all spears pointing the same direction.
6)   Garnish with 1/2 Lemon

SAUSAGE AND PEPPERS
Ingredients and Preparation:
1)   Heat 3 sausage links in a broiler.
2)   Heat 2 portions pepper and onions on a griddle.  Add salt and pepper as
       needed.
3)   Pour 2 oz. Appetizer broth (recipe below) on the bottom of the plate.
       Place sausage on plate and peppers and onions over the sausage.
4)   Garnish with 1/2 oz. shaved Parmesan Cheese and 1 tbs. Parsley.

For the Appetizer Broth
Ingredients for 1 quart:
1)   1/2 tbs. Canola Oil.
2)   2 tbs. Garlic Puree
3)   1 tsp. dry Oregano
4)   1 tbs. A.P. Flour
5)   1 1/4 cup White Wine
6)   2 tbs. Chicken Base
7)   2/3 quart Chicken Stock
8)   Part of a Bayleaf
9)   Touch of frozen Thyme
10) 1/2 tbs. mix of Salt and Pepper.
11) 1 tsp. fresh Lemon Juice

Preparation:
1)   Sweat garlic puree and oregano in house oil.
2)   Add flour to form roux.
3)   Add wine and bring to a boil.  Reduce by half.
4)   Add chicken base, chicken stock, lemon juice, bayleaf, and thyme.  Season
       with salt and pepper and simmer for 10 minutes...skimming any fat that rises.
5)   Do not strain.
6)   Cool.

Ingredients and Preparation:
1)   Cut in half 5 pieces of Roasted Chicken.  You should end up with 4 pieces of
       white meat and 6 pieces of dark meat.
2)   Heat the skin on the 9 pieces on a griddle to make crisp.
3)   Heat and brown on the griddle 10 Vesuvio Potatoes (see recipe below) and 2
       portions of Peppers/Onions.  Add 8 oz. of the Appetizer broth and 1 oz.
       Lemon Butter (see recipe below)
4)   Heat 1/3 cup Peas in a pasta cooker and rain well.
5)   Stack chicken neatly on a platter with white meat on top.  Pour sauce with
       peppers and onions over chicken.  Arrange potatoes on and around chicken.
       Pour peas evenly over chicken.  Garnish with Lemon half.

For the Lemon Butter
Ingredients for 1 quart:
1)   1 lb. Unsalted Butter
2)   One lemon
3)   Salt and Pepper to taste

Preparation:
1)   Place butter in a mixer.  Mix on medium speed for
       approximately 2 minutes until butter is light and fluffy.
2)   Slowly mix in the lemon juice and salt and pepper until thoroughly
       incorporated.

For the Roasted Garlic
Preparation:
1)   Rough chop Garlic Cloves
2)   Place the garlic cloves on a sheet tray in an even layer.
3)   Coat the garlic cloves with oil.
4)   Place in a preheated 350 degree oven.
5)   Stir the garlic occasionally to evening brown the cloves.  Cook for
       approximately 25 minutes.
6)   Once the garlic is nicely caramelized...remove from oven and let cool.
 

For the Vesuvio Potatoes
Preparation for 4 potatoes:
1)   Portion the potatoes on a half sheet pan into a 450 degree oven for about
       8 minutes until brown and crispy.
2)   Separate the potatoes in a pan.
3)   Make sauce from the following ingredients...
       a)  1 oz. Appetizer Broth
       b)  1/4 tsp. fried Rosemary
       c)  1/4 tbs. chopped Basil
       d)  Touch of Parsley
       e)  Touch of Salt and Pepper
       d)  1/4 oz. Lemon Butter
4)   Pour sauce into the bottom of a bowl.  Place potatoes neatly into the bowl.
       Stack perpendicular with length of the bowl.
4)   Garnish with 1/2 lemon.