Garcia Maggie - Garcia, Maggie

Maggie Garcia

Biography

I am Dominican born raise in the Bronx, work in Wall Street when market crashed decided to change my career and took up culinary and Treva gave me the opportunity to work with her and 4 years later I am the general manager.

I am Dominican born raise in the Bronx, work in Wall Street when market crashed decided to change my career and took up culinary and Treva gave me the opportunity to work with her and 4 years later I am the general manager.

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What is your favorite NYC restaurant? And what is your go-to dish? Mexicosina Shrimp quesadilla What is your ultimate meal? Shrimp a la ajillo with tostones and red pop What three things are always in your pantry? Beans, tuna, salt If you weren't a chef, what would you be? A model If you could cook with anyone, who would that be? Bobby Flay

Recipe Name:
Tomato Gravy biscuit Benedict

Recipe Ingredients:
4 tablespoons unsalted butter 1/4 cup all-purpose flour
2 cloves garlic, minced
1 rib celery, diced
1/2 large onion, diced
1/2 green bell pepper, diced
Kosher salt and freshly ground black pepper
One 14.5-ounce can whole tomatoes, crushed by hand
1/4 cup fresh parsley leaves, chopped
2 teaspoons Louisiana-style hot sauce
4 scallions, white and green parts, sliced (reserve the sliced green parts for garnish) 8 large eggs
4 biscuits

Recipe Instructions:
Melt the butter over medium heat in a large nonstick skillet. Add the flour and cook, stirring, until the flour is golden brown, about 5 minutes. Add the garlic, celery, onions, bell peppers, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook until the vegetables are soft and the flour coating clings to the vegetables and becomes crispy, about 10 minutes.
Add the tomatoes and 1/2 cup water and simmer until slightly thickened, 3 minutes. Stir in half of the parsley, the hot sauce and the scallion whites.
Poached 8 eggs.
Optional add cheese and fried chicken.
To serve, place 2 eggs over open biscuit on each plate serve gravy on top and garnish with the remaining parsley and scallion greens.