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Pappardelle w/ Rabbit & Wild Mushrooms

September 30, 2016

  Rabbit Legs with Pappardelle, Wild Mushrooms & Carrots Super tender sous vide cooked rabbit legs paired with roasted carrots & an earthy sauce of morel & porcini mushrooms, herbs & cream. Wine Pairing: Red Burgundy Ingredients:                                       Makes 2 Servings
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Roasted Ling Cod w/ Kinpira Gobo

September 21, 2016

  Nori-Wrapped Ling Cod with Kinpira Gobo Kinpira Gobo is a classic Japanese side dish made from finely cut slivers of burdock root (gobo) and carrot cooked with sesame, soy, and often seaweed. Here we’ve omitted the seaweed in the
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Quick Bouillabaisse w/ Piquillo Rouille

September 12, 2016

  Quick Lingcod & Mussel Bouillabaisse with Piquillo Rouille Bouillabaisse is a French mixed fish stew flavored with saffron – in this case made with ling cod & given anise-y flavor with fennel & Pernod absinthe. Bouillabaisse is traditionally served
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Mixed Shellfish Paella

September 01, 2016

  Mussel, Clam, Cockle & Shrimp Paella This seafood recipe offers a range of shellfish flavors and textures.  Succulent shrimp, sweet mussels & clams & delicate, briny cockles, paired with a rich broth. Wine Pairing: Albarino Ingredients:                       Makes 6 Servings
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Roasted Merino Lamb Shoulder

September 27, 2016

Roasted Merino Lamb Shoulder w/ Rosemary & Garlic, Purple Sweet Potatoes This roast shoulder recipe is intensely garlicy and herby, balancing the richness of Merino shoulder meat.  The purple potatoes add sweetness and smooth out the garlic notes. Wine Pairing:
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Lamb w/ Chocolate Chile Sauce

September 18, 2016

  Lamb with Chocolate Chile Sauce, Spicy Pickles & Roasted Eggplant This recipe balances the intensity of lamb with an earthy, deep, and spicy chocolate-chile pan sauce, hot pickled vegetables, and creamy roasted eggplant. If you don’t have the equipment
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Iberico Pork Steaks & Fries

September 07, 2016

  Iberico Pork Steaks with Frites It doesn’t take much to make Iberico pork delicious.  In fact, many people feel simple is best.  Here we’ve cut the tender shoulder steak into individual servings, seasoned it with salt, and seared it. 
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Rabbit Paella

August 30, 2016

  Rabbit Paella with Artichoke, Olives & Piquillo Peppers This paella pairs tender rabbit meat with artichoke, bright green castelvetrano olives, and fruity piquillo peppers for a blend of rich flavors and brininess that keeps the dish lighter. Braising rabbit
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Tenderloin of Veal w/ Persimmon Salad

September 24, 2016

  Tenderloin of Veal with Persimmon Salad   Here we’ve paired roast veal tenderloin with a fruity, nutty, citrusy persimmon salad.  The fish sauce is a secret ingredient that you won’t notice, but ups the umami of the salad.  
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Smoked Mushroom & Veal Congee

September 15, 2016

  Cold Smoked Maitake Mushroom & Veal Congee A congee is a savory rice porridge.  Here’s a recipe for congee topped with seared veal cutlets, an egg yolk for richness and cold-smoked maitake mushroom for extra umami & depth. Ingredients:                      
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Umami-Packed Sea Vegetable Salad

September 04, 2016

  Sea Vegetable Salad with Flowers & Sesame Tamari Dressing   This simple sea vegetable salad is packed with satisfying umami and given additional complexity by beautiful, flavorful mustard and/or radish flowers.   Ingredients:                  Makes Servings ¼ oz Whole Leaf
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Wagyu Strip Steaks w/ Hazelnut Green Romesco

August 25, 2016

These strip steaks get extra pep from a tangy, spicy, herby & nutty green romesco sauce.   Wagyu Strip Steaks with Hazelnut Green Romesco (aka Greenut Butter)   Ingredients:                       Makes 8 Servings 8 Wagyu Strip Steaks (cut from a grass-fed
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