Tag Archives: Chef Michael Pellegrino

Max’s Wine Dive offers comfort food favorites for Houston Restaurant Weeks

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Chef Michael Pellegrino from Max’s Wine Dive is thrilling diners with his menu for Houston Restaurant Weeks. Some of the dishes on his menus include:
Max ‘n Cheese (pasta tossed in truffle cream with provolone, gruyère and parmigiano reggiano cheeses); Nacho Mama’s Oysters (crispy fried Gulf coast oysters and garlic aioli on fried wontons with house-made habanero salsa and fresh cilantro); Southern Fried Chicken (house-made jalapeno and buttermilk-marinated chicken, deep-fried slow and low and served with mashed potatoes, collard greens and brioche texas toast) and Apple Pie in a Glass. Chef Pellegrino shows food radio talk show host Cleverley Stone how to make a watermelon salad with baby arugula, iced red onions and feta cheese with citrus vinaigrette.

Houston Restaurant Weeks takes place from Aug. 1 until Aug. 31, 2012. Max’s Wine Dive will donate $5 from each HRW dinner sold to the Houston Food Bank. Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, visit http://www.houstonrestaurantweeks.com/.)

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For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Watermelon Citrus Salad
Chef Michael Pellegrino, Max’s Wine Dive

Ingredients

  • 2 lemons, skins washed
  • 1 tablespoon shallots, chopped
  • ½ cup olive oil
  • ¼ cup feta cheese
  • ½ pound of arugula
  • ½ red onion, chopped
  • 2 cups watermelon chunks, cut up with seeds removed
  • Salt & pepper

 

Directions
1. Place onions in a bowl of ice water for 1 hour.
2. In a bowl – Juice and zest both lemons.
3. Add shallots and olive oil to the lemon juice and season with salt & pepper.
4. In a different bowl – Add feta cheese, arugula and watermelon.
5. Remove the onions from the ice water and place in the bowl with the watermelon.
6. Drizzle with desired amount of dressing and enjoy.

Southern Fried Chicken at Max’s Wine Dive for Houston Restaurant Weeks

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August 16, 2011

Chef Michael Pellegrino, from Max’s Wine Dive on Washington Avenue is famous for his fried chicken. He shares his secrets with food radio talk show host Cleverley Stone: marinate the chicken before frying (he uses buttermilk); coat the chicken in seasoned flour before cooking; and fry the chicken ‘low and slow.’ Watch the video for all the details.

This dish, served with mashed potatoes, collard greens and brioche Texas toast, is on the menu at Max’s Wine Dive during Houston Restaurant Weeks, August 1-31. Chef Pellegrino is offering several different three-course dinners for $35 per person during HRW, and the restaurant will donate $5 from each dinner sold to the Houston Food Bank. Each $5 donation will provide 15 meals to a child, senior or adult who does not have enough food to eat. To view the entire HRW menu for Max’s Wine Dive, visit the Houston Restaurant Weeks website.

Southern Fried Chicken at Max’s Wine Dive for Houston Restaurant Weeks: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s talk radio show Saturdays at Noon on Talk 650 AM. (By the way, callers have a chance to win a restaurant gift certificate on every radio show in August!)

Southern Fried Chicken (Makes 8 servings)
Source: Chef Michael Pellegrino, Max’s Wine Dive

Ingredients

  • 1 Whole chicken cut into 8 portions (2 breasts, 2 legs, 2 things, 2 wings)
  • 2 cups Buttermilk
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Onion powder
  • 3 Tbsp. plus 2 Tbsp. Jalapeno powder
  • ½ Tbsp. plus 2 Tbsp. Cayenne
  • 1½ Tbsp. plus 3 Tbsp. Paprika
  • 1 Yellow onion, chopped
  • 2 Jalapenos, whole
  • 3 Garlic cloves
  • 6 cups Flour
  • 2 Tbsp. Salt
  • 1 Tbsp. Pepper
  • Canola oil, for frying

 

Directions
1. Prepare the marinade: in a large bowl mix together the buttermilk, garlic powder, onion powder, 3 tablespoons jalapeno powder, ½ tablespoon cayenne, 1 ½ tablespoons paprika, chopped yellow onion, jalapenos, and garlic cloves.
2. Place chicken in marinade and allow the chicken to marinate for 4 to 24 hours.
3. Prepare seasoned flour: in a large bowl mix together the flour, salt, pepper, 3 tablespoons paprika, 2 tablespoons cayenne, and 2 tablespoons jalapeno powder.
4. Remove chicken from marinade and place in seasoned flour mixture.
5. Coat chicken well and place in 275 degree fryer with canola oil for 15-18 minutes.
6. When done, remove chicken from the fryer and let it rest for five minutes before plating.