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Sausage & Kraut Casserole

January 24, 2015

Marko’s Sausage & Kraut Comfort Food Casserole So good, so easy, so hearty.  This casserole is perfect for a drizzly (or snowy) weeknight. Ingredients:                                       Makes 4-6 Servings 1-2 pats of Butter, or a quick glug of Oil 1 lb. Yukon
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How to Make Duck Rillettes

January 18, 2015

  Duck Rillettes The above video (and this text version of the recipe) will de-mystify the process of making duck confit and rillettes.  You can make your own with time, some spices, duck fat and a whole duck. Ingredients:  1
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Wild Boar Tamales

January 10, 2015

Wild Boar & Wagyu Oil Tamales In general any braised pork shoulder dish can also be made (and made more exciting) with wild boar shoulder.  Here beer-braised pulled wild boar is wrapped in tamales made with wagyu oil for extra
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Hazelnut, Bacon & Cherry Stuffed Pheasant

January 05, 2015

Pheasant Breasts Stuffed with Hazelnut, Bacon & Tart Cherries Pheasant legs have sinew & small connective bones that can make them difficult to eat as you would a chicken leg.  Here we’ve gotten around that problem by braising them and
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Veal Flank Steak Tacos

January 21, 2015

Veal Flank Steak Carne Asada Tacos Tangy, spicy and meaty, these delicious tacos take advantage of veal flank steaks’ small size.  It’s easy to make just a few servings and they make a delicious week night meal (especially if you
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Veal Schnitzel w/ Spaetzel, Asian Pear & Celery Root

January 15, 2015

Pan-Seared Schnitzel with Spaetzle and a Celery Root & Asian Pear Salad Breaded & pan fried schnitzel is a classic veal dish.  Here we’ve paired it with buttery sautéed spaetzle (tiny German dumplings) and a crisp celery root & Asian
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Seared Veal Medallions w/ Escarole & Fingerlings

January 08, 2015

Veal Medallions w/ Braised Escarole, Fingerling Potatoes & Porcini-Shallot Vinaigrette Grass-fed veal tenderloin makes superb medallions that are mild and exquisitely tender.  Here they’re served with roasted fingerling potatoes, braised escarole & a porcini vinaigrette. The vinaigrette recipe is adapted
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Braised Veal Osso Bucco w/ Parsnip Puree

January 02, 2015

Braised Veal Osso Bucco with Preserved Lemon, Figs & Brown Butter Parsnip Puree While it’s perhaps most traditional to braise veal osso bucco in a tomato and/or dark veal stock sauce, this version brightens and sweetens beef stock with white
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Our Favorite Winter Vegetable Recipes

January 20, 2015

Wild Mushrooms Matsutake Mushroom Rice Wild Mushrooms on Toast Points Though we originally developed this recipe using dried mushrooms, it’s even easier with fresh mushrooms…just skip the rehydrating water used in the deglazing step.   Winter Squash Saffron Roasted Squash
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Falafal w/ Curry Mustard Dipping Sauce

January 13, 2015

Falafal with Curry Mustard Dipping Sauce Crispy, fluffy, garlicy – these falafels (“faux-lafels”) pair beautifully with a curried mustard dipping sauce. We know the recipe isn’t exactly a traditional one, but it is tasty! Ingredients: Makes 12 Servings: Falafel: 2
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Our Favorite Appetizer Recipes

January 06, 2015

Appetizers aren’t just for restaurants.  Everybody loves having a few bites of something exciting before the meal.  Here are some of our favorite recipes to spice up your next get-together or special dinner.   Superb Salads Shaved Zucchini Salad Blood
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Cajun Alligator Stew

December 28, 2014

Cajun Alligator Stew A comforting, home-y alligator stew with peppers, herbs and bourbon. Drink Pairing: Rose Wine Ingredients: Makes 4-6 Servings 3 lbs Sirloin Alligator Tail Meat 1 Onion, chopped 1 Red Pepper, cored & chopped 1 Yellow Pepper, cored
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