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Elk Striploin w/ Carrot Cream & Allspice Gastrique

May 04, 2015

Sous-vide Canadian Elk Strip Loin, Rainbow Carrots, Carrot Cream & Allspice Gastrique The carrot cream’s secret ingredient: cashew cream, gives it added sweetness and nuttiness that pairs beautifully with the sweet, earthiness of the carrots.  An exciting honey-allspice gastrique cuts
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Wild Boar Masala Curry w/ Mango Pickle

April 23, 2015

Wild Boar Masala Curry with Pickled Green Mango Wild boar neck is a delicious braising cut that should not be overlooked.  Here we’ve used it in a curry that’s addictively savory & complex with just enough creaminess from the cashews
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Veal Crepinettes

April 13, 2015

Veal Crepinettes with Green Apple Vinaigrette, Beans and Braised Cabbage Wine Pairing: White Bordeaux Crepinettes are essentially homemade sausage formed into patties and wrapped in a layer of caul fat. The caul fat holds the meat together while cooking as
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Venison Denver Leg Steak w/ Sweet Potato Puree

April 06, 2015

Venison Denver Leg Steak w/ Prosciutto Vinaigrette & Sweet Potato Puree A venison Denver leg is the whole leg deboned and separated into its component muscles for easier cooking.  You can use the muscles as small roasts or cut them
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Grass-Fed Beef Tri Tip w/ Yuzu Butter

April 30, 2015

Grass-Fed Angus Tri Tip with Savory Yuzu Butter & Pea Shoot Salad Roast beefy tri tip served with a rich, tangy yuzu butter and a crisp, bright pea shoot salad.  Yum! Wine Pairing: Grenache-Based Blend from the Southern Rhone Ingredients:               
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Moroccan-Inspired Merino Lamb Stew

April 20, 2015

Merino Stew with Ras el Hanout Cashew Cream, Slow Roasted Tomatoes & Fried Chickpeas This stew was a staff favorite at a recent shoot for its depth of flavor and the concentrated sweetness of the very slow roasted tomatoes.  Give
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Pan-seared Quail w/ Mole Sauce

April 09, 2015

Pan-seared Quail with Mole Sauce Delicate, tender quail floating on a layer of earthy, sweet, spicy, rich mole.  Don’t let the number of ingredients in the mole sauce scare you, the recipe is very simple and the results are delicious.
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Cashew Cream

April 04, 2015

Cashew Cream Smooth and creamy, you’d swear this cream has dairy in it, but it’s just the emulsified fat of the cashews.  Use as a component of a dish or an ingredient. Ingredients:               


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Guinea Fowl Breasts w/ Truffle Butter & Prosciutto

April 27, 2015

Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad This dish balances the delicate soft texture of sous vide guinea fowl, richness of the prosciutto, rich earthiness of the truffle butter, balanced with a bright microgreen salad. We
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Venison Tenderloin w/ Salsa Verde & Potato Dumplings

April 17, 2015

Venison Tenderloin w/ Salsa Verde & Potato Dumplings Tender medallions of venison tenderloin served atop potato dumplings (essentially large gnocchi) with a bright, herby salsa verde. Wine Pairing: Malbec from Argentina Ingredients:                                       Makes 2-4 Servings 1 Venison Tenderloin 2 +
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Edible Flowers Food Photography Challenge

April 08, 2015

Love food? Love flowers? Love food photography? Well, have we got a challenge for you! We’re looking for 9 food bloggers with a knack for food photography to compete in our latest blogger contest- the Edible Flowers Food Photography Challenge! Edible
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Veal Tartare, Cornichon, Quail Egg & Pickled Celery

April 02, 2015

Veal Tartare w/ Cornichon Butter, Quail Egg & Pickled Celery Delicate & delicious, this tartare recipe uses quail egg yolks and butter for richness, cornichons and pickled celery for bite, and grassfed veal for a luxurious texture. The secret ingredient
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