Welcome to Chef Frank Magaña's Recipe Book

Below you will find a collection of recipes that I have developed over the length of my career. These recipes are not only visually exciting; they will tantalize your taste buds. The recipes will change accordingly with seasonal changes, to what is freshest and local availability. So if you see something you like, be sure and save it. Please use recipes to wow your friends and family. If you would like more information on any of these recipes... or try something at an event and would like to see it here please contact us at catering@galluccis.com or via our contact page.

Thank you and Enjoy,
Chef Francisco Magaña

Gallucci's Catering Signature Pasta Salad Recipe
Serves 25 people

Ingredients:

• 1 red bell pepper - julienne
• 1 green bell pepper - julienne
• 1 red onion - julienne
• 1 can (12oz) small black pitted ripe olives
• 1 can (12oz) baby corn
• 6oz provolone cheese julienne
• 8 oz hard dry salami julienne
• 3 pounds penne pasta - cooked al dente
• 1 bottle Italian dressing (more or less to taste)

Procedure:
1. Cooked and completely cool pasta in running water, drain, drizzle with oil and set aside.
2. Open and drain olives and baby corn.
3. Julienne the rest of ingredients, place in large mixing bowl.
4. Add olives, corn and pasta to mixing bowl, add dressing.
5. Mix and place in cooler at least 2 hours for flavors to incorporate.
6. Before serving add a little more dressing and re-toss. Place in glass serving bowl, garnish with chopped parsley.

Pasta salad will hold for 3 days in cooler.

Gallucci's Catering Oriental Cabbage Salad
Serves 12 people

Ingredients:

Procedure:
1. Roast chicken breast in oven until done 18-22 minutes (depends on oven), cool completely in cooler.
2. Slice cabbage as thin a possible, (almost shredded) place in mixing bowl.
3. Chop onions, dice peppers, dice chicken and add to bowl.
4. Break up dry noodle into small pieces adds to bowl.
5. Add almonds, seeds and dressing to bowl, and mix well. Cool at least 2 hours in cooler, allowing noodles to get soft and flavor to combine. Re-toss with a little dressing before serving, garnish with chopped cilantro, toasted almonds and sesame seeds.

Will last 1 week in cooler.
Pasta salad will hold for 3 days in cooler.

Ahi Tuna With Fresh Fruit Salsa
Serves 8-12 people as an appetizer.


Ingredients:

• 2-8oz lean Sushi grade Ahi Tuna 1 Green Pepper
• 1/2 cup Lemon Pepper 1/2 cup Papaya
• 1tbsp. Peanut Oil 1/2 cup Pineapple
• 1/2 bunch Cilantro 1/2 cup Kiwi
• 1/2 bunch Green Onions 1/2 cup Mango
• 2 Jalapenos 2 tbsp. Honey
• 1 Red Bell Pepper 1 tsp. Lemon Juice

Procedure:
1. Chop Cilantro, Green Onion and Jalapenos. Set aside in large mixing bowl.
2. Dice Red Pepper, Green Pepper, Papaya, Mango, Pineapple, and Kiwi. Add to mixing bowl.
3. Mix all ingredients in bowl with Lemon Juice and Honey. Salt and Pepper to taste. Chill.
4. Roll Ahi Tuna in Lemon Pepper coating all sides.
5. Heat 1tbsp. Peanut Oil in sauté pan over med-high heat.
6. Sear Tuna on all sides for approx 30 seconds each side.
7. Place in refrigerator to cool for at least 10 minutes.
8. When ready to serve, slice Tuna into 1-2 inch pieces and garnish with fresh fruit salsa.
Enjoy