Maxie's

Maxie's

6732 W. Fairview 

Milwaukee, WI 53213

Phone: (414) 292-3969

http://maxies.com/milwaukee/

Hello everyone! We decided to hold off on "Foodie Friday's" this week. Instead, we are presenting you with another restaurant review. The weekend was kicked off with the whole family.

The "Empty- Nester", "Busy-Mom", and "Mr. To the Point" all opted for appetizers. The appetizers included Fried Green Tomatoes, Mussels and Herbsaint (made with Housemade chicken andouille sausage and french bread), New Orleans BBQ Shrimp (with grilled french bread). The shrimp were very good, cooked perfectly and had a lot of flavor.They all agreed that these were fresh and delicious.

Below is an image of what you me receive when you order the Mussels. The "Empty Nester" said that the mussels were juicy and melted in your mouth. The sauce was heavenly and the bread with the sauce was an excellent touch! She stated she would definitely get it again.

On to the main course!

The "Young Hipster" opted to skip the appetizer and go straight to dinner. Above is the "Maxie’s Deluxe Crabcake Platter". This platter includes two crabcakes topped with a cajun mayo with slaw, rice and beans, and sweet potato fries. In this case, I decided to substitute the sweet potato fries for the daily vegetables. All of this totaled up to just $20.95! It was all well worth it. The crabcakes were mostly crab meat, which is great. I definitely got the bang for my buck. I paired this with a "Kentucky Sidecar." This drink is made up of four roses bourbon, lemonade, cointreau, and a sugared rim for $8.50. It was so popular that the "Empty Nester" and "Mr. To the Point" joined in with me and had that drink as well.

The feast above belongs to "Mr. To the Point." His meal of choice was the "BBQ Yum-Yum Farm Turkey." This item came with a hickory smoked whole bird that is chopped and covered with a sweet Memphis sauce, sweet potato fries, creamy slaw, and BBQ beans. He substituted the sweet potato fries for the white cheddar mac 'n cheese. The mac 'n cheese was creamy and the turkey had a nice smoky flavor to it. The BBQ that night came with an Arugula corn salad. Pepper taste of arugula paired greatly and created a nice balance with the sweetness of the corn. This all totaled to $18.95. 

The Po Boy was the winner in my book price wise. You get so much food for the reasonable price of only $13.50. The "Empty Nester" decided to try her luck with the Oyster Po Boy. It comes with the waffle french fries and the oysters are placed on fresh bread with a cajun mayo, lettuce, and tomato. She describes the oysters as juicy and  lightly breaded. The cajun mayo took the flavor profile over the top. The bread on the outside had a nice crunch and on the inside, it was pillowy soft.

Our "Busy Mom" had the "Farmed Catfish." For just $17.95, you can choose to have it creole style with a tomato sauce or fried with a tarter sauce. In this case, she went with the fried catfish. She felt that this catfish was fried perfectly and she stated that you know you have good catfish when their are no bones left in the fish fillet. The cornmeal crust coating was just enough where it didn't overpower the fish. It was a fan favorite for her. She decided to pair her meal with an Appletini.

Our little "Picky Eater" enjoyed the waffle french fries so much, that she barely left any on the plate. They offer a variety of items on the kids menu, which is a plus!

Quinoa with Veggies

It's Foodie Friday! 

This week, we wanted to focus in on a more healthy choice. Vegetarians, we celebrate you!

Quinoa with Veggie Medley (from the "Busy Mom")

The quinoa is cooked in vegetable broth and once cooked, add in diced cucumber tomatoes, red onion, green & red bell pepper, sliced black olives, and avocado (Veggies are good for you, so pile it up!).

*Follow label instructions for the proper cooking instructions for the Quinoa.

Since our "Busy Mom" is one of our resident health nuts, she was able to provide us with caloric breakdown.

All of these ingredients total up to only 327 calories.

Baked Salmon and Couscous

Good Evening!

Tonight we made Baked Salmon with Garlic, Olive Oil, and Parmesan Couscous topped with a Medley of Shiitake and Portobello Mushrooms

Ingredients and Instructions

Baked Salmon

1.4 lbs of Atlantic Salmon

1 tsp. Kosher Salt

1 tsp. Freshly Ground Black Pepper

1/2 tsp of Garlic Powder

Baked in the oven at 400 degrees for 30 minutes. You will know it is done when you touch it and it is firm.

Garlic and Olive Oil Couscous

1 box (5.8 ounces) of Garlic and Olive Oil Couscous

1/2 cup of shredded Parmesan cheese

Bring 1 1/4 cup of water to a boil and add seasoning packet found in box with 2 tsp of Unsalted Butter

Add couscous and pull off of the heat and let it stand for 5 minutes. Fluff Couscous with a fork. Mix in Parmesan cheese.

Mushroom Medley topping

1 handful of sliced Shiitake Mushrooms

1 handful of Whole Portobello Mushrooms and slice after 

1 tsp of Unsalted Butter

1/2 tsp of Kosher Salt

2 tbsp of Vegetable Oil

1/2 tsp of Freshly Ground Black Pepper

2 cloves of garlic (chopped)

Heat pan and add Butter and Vegetable Oil. Once melted, add in fresh garlic, mushrooms, salt and pepper. Saute until mushrooms are softened and golden brown. Mix the mushroom mixture and shredded Parmesan cheese into the couscous. Its ready to eat.  Serves 4.