Maxwells changes its menu every week throughout the year. This is the best way that we can provide you with outstanding value and quality. We buy food only when its seasonal to assure that flavor and texture is at it's peak. We shop only when you order, Your choices are separated between entrees and accompaniments. They are priced individually and family pack. You will find Classic American foods, Regional American, International choices as well as comfort foods. Always Fresh Pasta, and Niblers. Most are ready to eat and some require a few minutes of your time. nd All you have to do in seat, eat and enjoy.These are just some some examples of the choices
Yucatan Chicken Skewers.
With Peanut-Red Chile BBQ Sauce.. Chicken is marinated in a mix of orange and lime juice with honey,garlic and ancho chili powder. Is marinated for a few hours before grilling. The sauce is great: some peanut butter,soy sauce,fresh ginger , a throw of adobo puree and a bit of oil.You can eat this with a bit of slaw that we send. Wrap in lettuce cup or tortilla. You still have a side of your choice
Breast of Chicken,Chouinard
This is cream and fresh tomato flavored dish. One of my chef's in Atlanta made it.
By what ever name is great eating.Start with breast cutlets, dredge in little seasoned flour.before browning. I cook some shallots , add a bit of white wine, deglaze and reduce. Stir in the cream,some of the already made tomato sauce, some tarragon ( fresh of course ) a bit of bullion and reduce. You got to time this right-don't want the tomato sauce to mush on you, since you have to simmer the cutlets in it
Chicken Stuffed under the skin
Folks , this is an old fashioned way of stuffing chicken. We make ours with corn bread stuffing with a good vegetable mirepoix ( some people ask me to put a little ham or tasso or crumble bacon ) your choice. Really pile-it under the skin so it puffs while cooking. You end up with flavor from the skin and the moisture moisture of the dressing. I rubbed a little Spanish paprika, salt, pepper, and a bit of oil and really brush the chicken with it. You can cook it until is done or really -really done-like meat falling off. We send you a little sauce on the side with big chunky veggies- Time for bread or biscuits
Short Ribs of Beef, Asian Style
This is an awesome recipe. Is a take off on our American tradition. Same ingredients like onions, celery, carrots, garlic,plum tomatoes, thyme, bay leaves and red wine. Here I go orient with a bit of ginger,star anise, some soy sauce, a bit of fermented black beans. I usually do this dish first- the longer it simmers -the better it gets.When they are cook- is back home again with some julienne of fresh vegetables, crunchy like some your dinner have some texture in it. We use double cut on the ribs,more flavor, easier to eat.Full Pound
Peppercorn Crusted Rib Eye Mustard Sauce
We use some well-marbled 12 oz boneless rib eye steaks.Kosher salt and Black, White, Green,Pink and Szechwan peppercorns. We use a coffee grinder to do the peppercorns ( there is a trick to this: in how you do it and the sequence ) Our part is to prep them - you cook them on your grill !! Joint effort produces an outstanding dish.The sauce takes a bit of red wine shallots, heavy cream, grainy mustard, a bit butter.We start it on a double boiler and finish it in a blender. Simple- Grill the steak - sauce over it and go to town
Lasagna Bolognese
This is classical Bolognese Sauce- and although you may see it in a few menus-is not the real thing The sauce is complex ( to make -not to eat ). Ground Veal. Pork, Beef, a bit of bacon and ham, carrots, onions, celery, garlic. chicken stock, nutmeg, paste , and a few other things. Every single ingredients plays a perfect part- whether is the flavor, the aroma or the texture. We make the sauce first - let it breath over night, once mixed with the pasta and the three cheeses.: ricotta. mozzarella and a blend that I rather not tell you-took me long to figure this one out.You already cooked it, now the trick is to let it do its thing,Big Portions !!
Spinach and Blue Crab Stuffed Shells , Vodka Sauce
We are talking jumbo shells, fresh baby spinach,lump crabmeat, some prosciutto, garlic, basil and parsley .Bread crumbs for topping.You want that bit of crunch when you are eating . Enough to top it and not hide the shells.Need a bit of binding here so your shells have some body to them- I let them set before baking in the sauce.I do add some dried tomatoes to the vodka sauce for flavor.Many of our clients put this together- 5 minutes, and baking about 25. The flavor peaks and you smell the aroma while cooking
Spaghetti Carbonara with Chicken Luchow
This is traditional Carbonara-with pancetta instead of bacon ( more flavor ). We paired it with whole chicken breast with is marinated in egg wash,fresh reggiano cheese and chopped Italian parsley. Is basically crusted and skillet flashed. We swirl a little butter and wine to deglaze. and reduce before coating the breast Luchow is a famous restaurant that does veal this way which is exquisite,This chicken is also exquisite along with the carbonara
Fire Cracker Shrimp, BBQ Sauce, Horseradish Drizzle
Whatever you do- get a hold of some crusty bread to pick the sauce with. Large shrimp,12 of them 16/20 count are clean and deveined. I soak mine always in a bit of milk and then pat dry. Dust them with a bit of flavor enhance mix. Ready to grill or sauteed. The BBQ sauce is very different-with the addition of tamarind paste,honey, ginger and....You ( I mean you ) cook the shrimp almost there then pour a bit of the sauce and reduce it until it coats the shrimp. This whole thing takes two minutes.To a plate with then to drizzle with horseradish sauce .We add a touch of Creole mustard to it. It has a character of its own
Roasted Halibut with Creamy Garlic Sauce
Big chunk of halibut, seasoned with sea salt and lemon juice is topped with bread crumb mixed with a vegetable mirepoix. Baked to the point of moisture and set aside.
The sauce I make with roasted garlic, mash them in a mortar ( not a blender ,processor or any other artifact ), and blend with a bit of olive oil. I add the mix to some reduced chicken stock and swirl it with pan drippings.I usually keep some stock that is not reduced for dishes like this. Is a neutral base that lets the main dish do the talking. I'll send you the fish and the sauce.....You bake this one,please
Maryland Crab Cakes
These guys are real! great recipe not over loaded with Old Bay. Lump crabmeat is gently tossed with real mayo.,English mustard, Worcestershire sauce, some eggs,fresh chopped parley, lemon juice, a bit of Old Bay ( a bit ),some fresh bread which is diced fine.The trick to a great crab cake is simplicity-you don't want to mask the flavor and you want just enough bread to bind the cakes.This means if you look at them too much they will break !! You gently toss the crabmeat with the ingredients and then form the cakes. We don't round them off like tennis balls- I want to see the lumps sticking out when they are cook. We make our into 8 oz cakes. Real Tartar Sauce or Remoulade goes with it. Full 8z Cake
Chimichurri Burger & Shrimp Salad
with Tomato Marmalade
People- this a new take on turf & surf. It has texture, aroma, flavor, and more rolled into one.
I take the traditional Argentinean steak sauce chimichurri and mix it with ground chuck-I want some moisture in that meat-nothing dry. These patties are flavor pack.. The shrimp salad is Creole based with crunchy vegetables. It packs a bit of a punch which is mellowed by the tomato marmalade.Is a Yin and Yan of flavors all at the same time. You are basically eating a great hamburger and washing it down with the shrimp salad. Fantastic and Fun eating
We also offer a sgnature dinner salad and a fresh fruit salad on a weekly basis. They are list under the acompaniments.. These are very popular as some dinners may already include a starch or vegetable,adds to a balance diet, great for summer time.
I
Garlic Flavored Mashed Potatoes
Potato Latkes
Mushroom Risotto
Asparagus with Balsamic Reduction
Roasted Vegetables -Tossed with Aioli
Green Beans flavored with Mustard Seeds
ACCOMPANIMENTS
Zinfandel Pot Roast With Glazed Carrots and Fresh Sage
I use a 3-4 lbs chuck roast.top blade only. Tie it with kitchen string and brown it in a large dutch oven with a bit of oil.. Take the meat out- to set and add my veggies,Deglaze,add wine, cook off a bit, add stock and put the chuck back in to slowly braise.Slow is the trick with braising..When the roast is ready-out again,let the braising juices set. Here I glaze my carrots and turnips and e the strained juice to finish them off.. You follow me- I am after texture and flavor here (veggies and juice ) which I reduce after I add some aromatics. More flavor ? Puree a bit of the. cook veggies
Once the meat is set- time to slice ( no string ) arrrange the vegetables around it. I always add whole small onions to the Roast.. The Zinfandel, fresh sage, cut of beef ,slow cooking is great !!
We usually run about 15 menu items every week. This includes a Pasta- Duet
I also like to do a couple of nibblers so we do Chili, Pull Pork, BBQ Beef, Fajita Mix, etc. Is great when you want something quick,you don't want a full meal, kids coming over, you follow me ?
Nibblers are great buys without a side dish. The are packed by the gallon or in 2 qt pouches .We change our menus weekly and e-mail you the following week well in advance for you to order.
Simple. Rock Salt, Fresh Rosemary,Garlic Mashed in a Mortar and then poached a little- after the esence here. A bit more olive oil, fresh ground pepper and let it roll for a while. You know is hard to get drippings from a Pork Loin right,so here is where pancetta comes in. Let it set and the I finish it off in a skillet-where I make my sauce. Crusty-moist- slightly pink-Is great
Niblers
I don't eat a full dinner hardly ever but I always get a taste for ........ So I have a couple of pasta sauces and some fresh pasta in the freezer, some NC pulled pork, Chicken Enchilada.
Great chili, Smoked Brisket with Beer Mop. a lot more.
Louisiana Chicken and Sausage Gumbo ( 1 gallon-serves 4-5 )
$ 28.00
Deep Dish Roasted VegetablesTart with Scallions and Fontina Cheese ( serves 4 )
$ 22.00
A la Carte starch or vegetables singles are $ 2 50
A la Carte dinner salad or fruit salad singles are $ 3.00
