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Announcement: Dried Mushrooms and Dried Chiles Giveaway

February 24, 2015

Hey food bloggers! Want to experiment with some awesome dried mushrooms and dried chiles? We have an assortment of samples available and would love to send some your way to try. We always like to hear about how people are
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Veal Striploin w/ Fish Sauce Caramel

March 23, 2015

Veal Striploin with Fish Sauce Caramel, Mushrooms & Bok Choy This SE Asia-inspired dish takes veal in a new & exciting direction.  Don’t let the words “fish sauce caramel” scare you off, or you’ll be missing out.  The finished caramel
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Seared Squab w/ Pinot Noir-Morel Sauce

March 14, 2015

Morel-Rubbed Squab with Pinot Noir-Morel Sauce and Braised Cabbage Squab has a flavor reminiscent of, but lighter than, duck.  Here it’s paired with earthy morel wine sauce and tangy, buttery braised cabbage.  This recipe is adapted from Becky Selengut’s Shroom
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Alligator Katsu w/ Hijiki Cucumber Salad

March 05, 2015

Alligator Katsu w/ Hijiki Cucumber Salad Lightly breaded pan-fried alligator katsu with ponzu sauce and a black sesame, hijiki and cucumber salad. This is the lighter, brighter side of alligator (as opposed to slow-cooked, stewed alligator). Wine Pairing: Pinot Blanc
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Venison Medallions w/ Black Grapes, Balsamic & Roasted Endive

March 26, 2015

Venison Medallions with Caramelized Black Grapes & Bitter Endive Flavorful tender venison Denver leg medallions paired with bitter braised endive & tart-sweet caramelized vinegared grapes. Wine Pairings: Amarone or Valpolicella Ingredients:                                       Makes 2-4 Servings 1lb Venison Denver Leg Chopped Thyme
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Beetle Parmesan Crisps

March 20, 2015

Beetle Larvae & Parmesan Crisps An easy and rather elegant way to get people to eat bugs. Ingredients: 1 cup Grated Parmigiano Reggiano Cheese 1/4 cup Beetle Larvae Directions: Preheat your oven to 350° F. Grate the parmesan cheese finely
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Sri Lankan Blackened Rack of Venison

March 11, 2015

Sri Lankan Blackened Rack of Venison with Coconut Milk Sauce A dark spice crust surrounds beautiful rare-medium rare venison meat, floating on a layer of creamy, savory coconut milk sauce & garnished with crispy fried curry leaves.  This recipe is
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Silere Alpine Origin Merino Review Contest Winner!

March 04, 2015

We had an amazing group of bloggers participate in our Silere Alpine Origin Merino Review Contest and their reviews did not disappoint! They were full of insight, drool-worthy photos, and some awesome recipes, too! We conducted a public poll, a
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Discovering Silere Alpine Origin Merino

March 24, 2015

Justin & Frank Marx just got back from a trip to Merino Country in New Zealand where they discovered more of the stories behind our Alpine Origin Merino, a less gamy, more tender alternative to conventional lamb. They brought along
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Venison Stew w/ Prunes & Orange

March 17, 2015

Venison Stew with Prunes and Oranges Orangey & fruity, this dish has an unusual flavor profile for a stew, but a classic flavor profile for venison.  The chocolate doesn’t make the stew taste like chocolate, but adds depth. Because the
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Cricket Croutons

March 08, 2015

  Cricket Croutons Croutons make a simple salad more satisfying, and the addition of protein in the form of crickets adds a nutty crunch and helps this feel like a meal. These are quick to whip up at home, and
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Our Favorite Culinary Magic Tricks

March 04, 2015

Flash Infusing Cocktails Poof!  In less than a few minutes your favorite liquor is infused with your desired herbs or spices.  Pretty wild! Here’s How to Do It   Buzz Buttons (aka Szechuan/Sichuan Buttons) Little edible flowers that make your
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