Max’s Wine Dive, Two Times

So, Max’s Wine Dive is officially my new favorite place to brunch in Austin. It’s official because I’ve put it on my blog. Yep. I mean, look at the menu (http://www.maxswinedive.com/content_files/MWDATX_SummerBrunch2012.pdf)!! Went there two weekends in a row. Two. Two times.

Fried Chicken and Waffles. Thigh, leg and breast marinated in jalapeño buttermilk, deep fried low & slow, on a big ol’ waffle. Crisp. Fresh. Made to order. Sweet and savory. For the finest of palates. 

Fried Egg Sandwich.  Three fried eggs drizzled with truffle oil, topped with house-made bacon, Gruyère, green leaf lettuce, hothouse tomato, and garlic black truffle aioli, served on two pieces of fresh baked bread and fruit. Delicioso! Also, it’s HUGE. Plenty for two.

 

Look at that fried egg beauty.

JoHo’s Braised Duck Breakfast Tacos. Topped with house-made queso fresco and charred green onions, served with homefries. The duck was surprisingly sweet in taste, and the portions are actually manageable for most. 

Pan Borracho. Torn sourdough baguette, prosciutto and fresh thyme soaked in a savory white wine custard with Gruyère, mozzarella and parmesan cheeses – all baked until bubbly and gooey! This dish tasted nice, and, as described is quite gooey. To me it tasted like a savory version of bread pudding.

Frito Pie Omelet. Texas Prairie Fire Chili, Fritos, white cheddar, house-made queso fresco and fresh sweet local onions, served with homefries. This delicious creation was just delicious. That’s all there is. Although the “fire chilis” were not as spicy as expected, it was GREAT. Healthy too. (Not).

Wild Mushroom and Sweet Potato Hash. Topped with poached eggs and arugula pesto, served with grilled sourdough. Lighter than many of the menu items. The sweet potato was perfect and the basil pesto was a nice complement. 

The SXSW. A large bowl of jalapeño cheese grits topped with spicy pulled pork, fresh tomatoes, sweet corn, pickled jalapeños and cilantro. The grits. THE GRITS!!!

Truffled Eggs en Cocotte

The French are so fancy with their names. I don’t even know what cocotte means, but these ingredients sounded good after baking together at hot temperatures. It’s also tomato season so I felt almost obliged to get a juicy heirloom tomato at Whole Foods (one of three items I purchased). 

The picture above was the result the first time around. The one below, of the second time around.

Truffled Eggs en Cocette

Ingredients:

1. 1 tomato
2. 2 tablespoons of white truffle oil*
3. 2 teaspoons of olive oil
4. 1-2 slices of smoked ham (Proscuitto or Jamón Serrano)
5. 1-2 eggs
6. 1-2 tablespoons of cream cheese (optional)
7. Paprika or cayenne pepper
8. Cheese that melts well (I used mozarella and gruyère)
9. Sea salt and pepper to taste
10. A ramekin, or other  small oven-proof container

Process:

1. Preheat the broiler
2. Grease the bottom of the ramekin with the olive oil
3. Dice the tomato
4. Toss the tomato, sea salt, and black pepper with 1 tablespoon truffle oil
5. Put the diced tomato mixture at the bottom of the ramekin
6. Spoon all the cream cheese over the tomato mixture (optional)
7. Place the melty cheese on top
8. Layer the smoked ham on top of that so that it has the opportunity to let the egg that you’re about to place on top soak through to the bottom
9. Crack an egg or two on top
10. Drizzle the remaining truffle oil and melty cheese
11. Add salt, black pepper, paprika
12. Broil until the egg white turns opaque, or until you find it ready to eat
13. Allow to cool (this part will be hard)

*Notes:

1. I know it looks complicated, but it’s really intuitive.
2. If you don’t have the truffle oil, just use olive oil. It will still taste very good.

Ham, Cheese & Egg Crêpes with a Green Insalata Caprese

For brunch today, I used some of the leftover crêpes I had from yesterday. This time I decided to go the savory route, and I made a side salad as well. The salad is a variation of the “Insalata Caprese.” It’s easy and it’s good. I included the bell peppers because I like that extra crunch with my salads.

Ham, Cheese & Egg Crêpes 

Ingredients:

1. The basic crêpe
2. Scrambled eggs
3. Fresh Mozzarella
4. Honey or black forest ham
5. Shredded Gruyére
6. Cherry tomatoes
7. Green onions
8. Basil (for garnish)

Tools:

1. Baking pan

Process:

1. Fill each crêpe with the scrambled eggs, cheese and ham
2. Place some of the cheese on top of the crêpes
3. Place the crêpes in a baking pan, and bake until the cheese melts and the crêpes are crispy
4. In the meantime, cut the cherry tomatoes in half, and sauté them with chopped green onions until they are soft, and have gained some color
5. Remove the crêpes from the oven and pour the tomato & green onion on top
6. Add basil for garnish
7. Yum!

Green Insalata Caprese

Ingredients:

1. Fresh spinach
2. Tomato
3. Fresh mozzarella
4. Green bell pepper
5. Fresh basil
6. Balsamic vinegar
7. Olive oil

Process:

1. Layer or toss. Your call.