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New to the Marx Foods Store – May 2015

May 26, 2015

New Seattle Products We’re always looking for local culinary heroes to trumpet here at Marx Foods, and this month we’ve got some particularly excellent ones to introduce to the store: Boat Street Pickles Local celebrity chef, Renee Erickson’s Boat Street
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Oyster Variety Guide

May 17, 2015

Want to pick an oyster based on flavor, approximate size, or origin? Here’s a handy guide: Pacific Oysters Recommended for their fresh, clean flavor & finish. Name Origin Approx. Size Flavor & Texture Notes Kumamoto WA 2" Sweet, nutty &
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Spring Entertaining Ideas

May 12, 2015

Bright Flavors Yuzu Juice Floral and citrusy, yuzu is an intriguing flavor for refreshing during the spring or summer. Mix it with honey simple syrup & water for “yuzu-ade”, use it in sorbet or ice cream, make delicious cocktails. It
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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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Adobo Merino Shoulder Racks

May 24, 2015

Merino Shoulder Racks with an Adobo-Inspired Gastrique   This recipe takes the sweet, tangy, umami-rich flavors of the classic Filipino braised dish as its inspiration, using them first as a marinade, then in a gastrique sauce for the finished racks.
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Porcini-Crusted Grass Fed Beef Teres Majors  

May 14, 2015

Porcini Crusted Teres Majors with Miso Butter, Bok Choy & Beech Mushrooms This miso butter is so addictive, you may end up putting it on, well, just about everything.  It adds extra richness and umami to lean teres majors rubbed
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Merino Medallions w/ Hibiscus Gastrique

May 08, 2015

Merino Medallions with a Hibiscus Gastrique, Fried Blossoms & Sumac Dust Featuring a sweet, deep, bright hibiscus gastrique and a sour/salty/citrusy sumac dust, this dish is another example of the broader range of flavor profiles possible with Merino lamb (as
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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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Venison Strip Loin w/ Cherry Sauce

May 19, 2015

Sous Vide Venison Strip Loin with Cherry Sauce Rich and fruity, this dish is another excellent demonstration of the synergies between venison and deep fruit flavors like cherry and pomegranate. Sous vide is an excellent way to cook game meat
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Edible Flowers Food Photography Challenge Winner!

May 13, 2015

We had an amazing group of bloggers participate in our Edible Flowers Food Photography Challenge and we could not have been more pleased with their entries. Armed with Nasturtiums, Pansies, and our Micro Flower Blend, the bloggers created gorgeous spring
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Edible Flowers Food Photography Challenge Round-Up!

May 05, 2015

We recently selected 9 food bloggers to participate in our Edible Flowers Food Photography Challenge! The Challenge? Feature the edible flowers in a dish that could be served at a spring event and take some gorgeous photos of it! We
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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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