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Flat Iron Steak Frites

July 26, 2016

  Flat Iron Steak Frites This bistro classic is surprisingly easy to make at home.  The keys are to pick top quality beef, a cut that’s big on flavor while also being tender (flat iron steak is an excellent choice),
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Quail Breasts w/ Honey-Mustard Sauce

July 17, 2016

  Quail Breasts with Honey-Mustard Sauce Delicate, tender & tasty, boneless quail breasts are tailor-made for appetizers.  While they’ll pair beautifully with a wide variety of more complicated sauces, this one couldn’t be easier. Wine Pairing: Spanish Garnacha Ingredients:                            Makes
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Truffle-Stuffed Roast Chicken Salad

July 10, 2016

  Truffled Roast Chicken Salad with a Warm Truffle Vinaigrette Hearty, but not heavy, this is one of the most luxurious salad recipes we’ve developed. The star? seared & pan-roasted chicken breasts with a savory secret – slices of truffles
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Thai Lobster Rolls

July 01, 2016

  Thai-Style Lobster Rolls   This is an adaptation from a recipe for “crack salad” that our favorite chef, Becky Selengut, created for her cookbook Good Fish. We’ve adapted all the flavors of the salad to a sandwich instead, taking
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Quail Eggs w/ Roasted Peppers & Olives

July 23, 2016

  Hard-Boiled Quail Eggs with Roasted Peppers & Olives A simple, elegant, tangy-creamy-savory appetizer. Wine Pairing: Sparkling Chenin Blanc Ingredients:                            Makes 4 Servings 1 dozen Quail Eggs 2 Roasted Red Peppers (jarred is ok, or roast your own) 1 handful
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Truffle Creamed Spinach/Nettles

July 15, 2016

  Truffle Creamed Spinach and/or Stinging Nettles Proper creamed spinach is a wonderful thing…make it with nettles and you’ve got something even more special. Either way, adding fresh black truffles takes it over the top into fine dining territory. We
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Chipotle, Squid & Basil Pasta

July 07, 2016

  Chile Pasta with Chipotle, Squid & Basil This seafood pasta recipe offers a complex blend of colors, flavors & textures: spicy-sweet, tender-chewy & citrusy-umami. Wine Pairing: Soave Classic Ingredients:               Makes 4 Servings (plus extra chile powder) 1 small Dried
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Veal Striploin Agrodolce

June 29, 2016

  Veal Striploin Agrodolce   Succulent veal striploin steaks paired with a tart-sweet Italian agrodolce sauce.   Wine Pairing: Amarone   Ingredients:                                          Makes 4-6 Servings 2lbs Veal Striploin ¼ cup Golden Raisins ½ cup Ruby Port 2 large Roasted Red
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Mushroom & Lemon Baked Oysters

July 20, 2016

  Baked Oysters with Mushroom Duxelles & Lemon Sabayon These baked oysters are a truly luxurious meal, appetizer or hors d’oeuvre – an elegant combination of sea & shore on the half shell.  The sabayon sauce not only adds flavor
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Celery Root, Porcini & Squash Gratin

July 14, 2016

  Celery Root, Porcini, Parmigiano & Butternut Squash Gratin Rich, creamy, cheesy & packed with umami – this gratin replaces humble potatoes with a blend of celery root & butternut squash slices. The secret ingredient – wild porcini mushrooms –
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Vitello Tonnato

July 04, 2016

  Vitello Tonnato   Vitello Tonnato is a classic for a reason.  The dish involves cold roast veal (cooked sous vide here for extra tender, perfectly-cooked results) with a savory tuna aioli.  It’s an unusual surf & turf combo that
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Fregola Sarda w/ Pea Vines & Balsamic

June 26, 2016

  Fregola Sarda with Peas, Pea Vines, Balsamic and Pecorino Romano Fregola sarda is a toasted, extra-chewy Italian version of couscous. It’s used a lot in soups, but also makes a nice salad. Here we’ve paired it with summer flavors
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