Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.




Goat Cheese Peppadew Peppers

1 jar of Peppadew Peppers
8 oz. soft goat cheese
1/4 cup of whipping cream or half and half
Salt and Pepper to taste
1 cup of balsamic vinegar
Fresh herb to blend into goat cheese if you wish – chopped

Place the peppers on a greased baking sheet, top side up.
Place the goat cheese and cream or half and half into a bowl.
Mix until smooth. It will still be really thick. Add salt and pepper
to taste. Add any herb you would like at this stage – if you wish.
With a small spoon or piping bag, fill each pepper with the goat
cheese mixture. Place under the broiler for about 3-4 minutes.
Watch closely, they will cook very quickly. Since they are precooked,
they only need to warm and melt the cheese.
In the meantime, pour the balsamic vinegar into a small saucepan.
Bring to a boil, continue to soft boil for about 5 minutes until the
vinegar reduces by about half and thickens into a sauce. Remove
from heat and allow to cool.
When the peppers are ready, pull them out of the oven.
Place on plate or platter and drizzle
with the balsamic vinegar reduction.
Dive in! They are truly addictive.


  1. What about the panka bread crumbs and they use a balsamic glaze which has a demi glaze in it amoung other ingredients not just balsamic vinegar....

    1. Anybody has the complete recipe to share with?

  2. I remember they added honey to the glaze

  3. Our server told us that there was mayonnaise, chopped red pepper, bread crumbs and a small amount of mint. They are AMAZING!