Review – Max’s Wine Dive Dallas **Update CLOSED

The back story – Why is Max’s Wine Dive so particular about the menu? MAX’s Wine Dive founder and CEO Jerry Lasco found himself diagnosed with celiac disease. He made a mission to perfect the GF Fried Chicken recipe. But Max’s goes beyond Fried Chicken, many other items can be made Gluten-free or are naturally Gluten free {look for the *}. Just ask your server, they are very knowledgeable and when in doubt they will always go ask the chef.

Their slogan is, “Fried Chicken and Champagne? … Why The Hell Not?!” and the Gluten-free Fried Chicken is really wonderful.

But last night I tried one of the Summer specials. Seared Diver scallops w/ plantain cakes and watermelon mango salsa. Total disclosure – the picture is from Max’s Intsagram cause it was so good I forgot to take a picture. Well that’s a lie, two glasses of wine and talking to good friends was the real reason. It did not disappoint – scallops can be a tricky thing. Under cooked or over cooked and they are ruined. Max’s chef got it right…cooked to perfection.

Two of my friends had the Cracklin’ Chicken over mushroom risotto {I didn’t tell them that it was Gluten free and they didn’t know}. Both of them got the “Clean plate” awards.

Service could not have been better. The bartender served us drinks at the bar and when we moved to a table she said, “no need to check out, I’ll just wait on you  at your table and continue your check there.” She even recommended a wine for me and had me come back to the bar for a taste.  FYI- Max’s now has a full bar for those customers that don’t drink wine.

 

Address

3600 McKinney Ave., Ste. 100
Dallas, TX 75204

 

 

 

 

Dinner for Breakfast

 

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Dinner for Breakfast

I'm sure you've done breakfast for dinner but I do dinner for breakfast.

Leftover steak and potatoes make a great "hash" for breakfast. Sometimes I have enough leftover and other times I plan it. When roasting potatoes or other vegetables for dinner it take no more effort to make a little extra that can be used in all sorts of way. One of those is breakfast.

So last nights Flank steak, roasted baby potatoes w/ sweet bell peppers & onions and roasted grape tomatoes got a rerun.

I think half meat and roasted veg. is a good balance but this is not an exact science, it's totally up to you. You just want to make sure you have enough "hash" to top it with a fried egg.

This recipes is for one serving - cooking for more ? Do the math.

*see vegetarian option

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Cheryl

Ingredients

  • 1 Egg
  • 1 serving Hash
  • 1 piece Toast (GF) of course
  • 1 t. Olive Oil
  • Butter for toast (optional)
  • Salt & pepper for egg (optional)

Instructions

  1. Chop your "hash" ingredients in to bit size pieces.

    So- to recap, my "hash' for today, consisted of, Flank steak, red & yellow bell peppers, onion, baby potatoes & grape tomatoes.  

  2. Lightly oil skillet - add "hash" and heat on medium til it sizzles and then turn down to medium low. Toss "hash" with a spatula to make sure all ingredients are evenly heated.

  3. While "hash" is heating, fry a 3 minutes egg (1 per person). Plate hash and top with egg.

  4. And your done.

Recipe Notes

Having a good variety of vegetables gives you layers of flavor and make this dish stand out. Be creative and remember you can use leftover vegetables from several meals.

You probably seasoned your "hash" ingredients with the original meal so I suggest not seasoning it again. But do season your egg if desired.

*this makes a great vegetarian meal also - just don't add meat and use enough vegetables to make it hearty.

 

Egg – N- Hole (or One Eyed Johnny)

 

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Egg -n-Hole or One Eyed Johnny

Kari told me that Dr. Oz says that you should eat breakfast 30 min. from the time you get up in the morning so I've been trying to do that. I haven't been too successful but I'm trying. So I decided to make my favorite quick breakfast and I thought I'd share. It's really simple and barely needs a recipe but here it is. I'm giving the instructions for one serving double it or whatever as you like.

Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Servings 1
Author Cheryl

Ingredients

  • 1 slice of whatever GF bread you have on hand
  • 1 egg
  • 1 T butter
  • salt & pepper to taste

Instructions

  1. Place bread on plate or other firm service. Cut out hole in the middle. I use my biscuit cutter {bought on Amazon to make GF biscuits - it's a set & I use the medium cutter.} or use rim of a glass.




  2. Heat pan to medium heat and add butter - let it sizzle.
  3. Lay bread in the pan-swirl around in the butter {you want it to soak up that good stuff} let it toast for 30 sec.

  4. Drop egg in the hole. Don't touch it! If you think it's cooking too fast turn down slightly. Salt & pepper to taste.This is a little dance ~~ brown the bread and set the egg without burning the bread. Now, this is why I call it a One Eyed Johnny, cause I don't throw away the hole. I  toast it too and give "Johnny" a hat. Set a timer for 1 min. {I use my iPhone}

  5. Now flip it gently with a spatula. Flip the hat too! Salt & pepper to taste. Timer for 1 min.

  6. Take off the stove let sit in pan for 20-30 sec. Remove to plate.

  7. Enjoy. See it's just right. Set enough that it's cooked put still a little soft so you can drag that buttery crisp toasted bread in the yolk.

Recipe Notes

This is so simple that once you've made it, you will probably never have to read this again...

Boiled Chicken + Rosemary Chicken Broth

I like to keep boiled chicken on hand in the fridge for quick meals on lazy days, which is most days for me. It’s so versatile — you can easily transform it into chicken tacos, spaghetti with chicken-marinara sauce, chicken salad, and so so much more. So follow the instructions in this recipe for tender chicken you can keep on hand (but replace the broth with water if you want boring chicken).

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Boiled Chicken (in chicken broth & rosemary)

Chicken can be boiled in pretty much any liquid of your choosing, and this week I decided to experiment. Now, I'll never go back to using water! So here is a simple recipe for boiled chicken with a bonus option that makes the best sipping broth you may have ever tasted. 

Once you're comfortable with boiling chicken, play around with the ingredients! I used rosemary and ginger in this recipe because that's what I love, but you can use whatever spices and herbs your heart desires. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Kari

Ingredients

  • 1 package boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth {bone broth also works beautifully}
  • 1/2 cup water
  • 1 handfull fresh rosemary
  • 1 tsp sea salt
  • 3-4 slices fresh ginger

Instructions

Cook it

  1. Cut chicken up into about 2" pieces. 

    Note: Cutting them into pieces helps them cook faster & adds more surface area for the broth flavor to absorb. You can boil them whole if preferred, just cook an extra 5 minutes or so.

  2. In a sauce pot large enough to fit the chicken comfortably, add about 1 tbsp of olive oil, as much rosemary as you’d like, and 1 tsp salt. Heat on medium for a couple of minutes until the rosemary becomes fragrant. 

  3. Add the chicken to the pot, along with the sliced ginger. Pour in enough chicken broth to almost cover the chicken, then add water until the chicken is fully emerged. 

    Turn the heat up to high until you reach a boil, then immediately turn the heat down to a simmer and cover the pot. Continue to simmer for about 15 minutes or until chicken is tender and cooked through. 

  4. Strain the broth into a large bowl to separate the broth from the meat. 


Storage

  1. Chicken: You can either shred your chicken now or put it in a container to store for future use.
    (To shred: Move the cooked chicken to a cutting board or plate and scrape at it with a fork until shredded) 

    Broth: First of all, taste it! Is that not delicious?? I like to store mine in recycled glass jars but you can use whatever you'd like.

    Both should stay fresh for about a week tightly sealed in the fridge, or for about 5 months in the freezer. 

Here's an example of how to use the chicken:

  1. I used a portion of my boiled chicken tonight to make chicken tacos. 

     - Sauté 1/2 an onion in small sauce pot or skillet
     - Add chicken (about 3/4 cup (for me)) + 1 TBSP taco seasoning + 1/4 cup water into pot. 
     - Add 1/4 cup tomato sauce 
     - Let simmer until sauce is absorbed. 
     - Boom! Chicken tacos!

Recipe Notes

I like to sip chicken broth as a nourishing "snack". It's packed with protein, collagen, and vitamins—and it's the ultimate comfort food. I typically use bone broth if that's what I have on hand, but regular will do just fine.

And if sipping broth isn't your thing, it would be delicious in mashed potatoes or chicken noodle soup!