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Quail Breasts & Eggs w/ Black Garlic & Romanesco

April 29, 2016

  Quail Breasts & Eggs w/ Black Garlic Puree & Charred Romanesco Boneless quail breasts are an easy-to-cook, elegant protein choice for upscale appetizers.  Here’s a fine dining-style one balancing them with a sweet/savory black garlic puree, the luxurious creaminess
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Ventresca Tuna Belly Lettuce Cups

April 25, 2016

  Ventresca White Tuna Belly & Chile Lettuce Cups Ventresca white tuna belly is the king of canned tuna. It’s not for sandwiches, but instead for salads & tapas like this one. Here the richness of the tuna belly is
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Chile Caramel Truffles

April 21, 2016

This recipe has a lot of steps, but it’s really very easy…and the results are delicious! The people you serve these delectable truffles to will think you put in a lot more work than you actually did. Ingredients: ½ cup
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How to Make Chile Powder (with Recipes)

April 21, 2016

Basic Technique How to Make Chile Powder 1. Toast the chilies.2. Remove stems & (if desired) seeds.3. Break or cut the chilies into small pieces.4. Grind the chilies into a fine powder in a spice or coffee grinder.5. Optional: Sift
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Spiced Sardines, Fried Onions & Mojama

April 28, 2016

  Spiced Sardines with Fried Onions & Mojama Mojama brings briny, umami-packed flavor to this dish in the form of a fluffy pink powder.  The spiced sardines are savory, but not spicy, while the onions are delicately fried to a
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Merino Lamb & Goat Cheese Burger

April 23, 2016

Merino Lamb & Goat Cheese Burger The occidental companion to our Asian-Inspired Merino Lamb Burger, this version pairs a fennel, thyme, Worcestershire & chile-spiced merino lamb patty with chard, chevre and horseradish. Ingredients: Makes 4 Servings 4 tbsp Prepared Horseradish
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How to Make Hot Sauce (with Recipes)

April 21, 2016

Basic Technique How to Make Hot Sauce 1. Rehydrate the chilies.2. Remove stems & (if desired) seeds.3. Put vinegar, chilies, salt and some of the rehydration liquid in blender.4. Blend them into a smooth puree.5. Enjoy! Recipes Smoky Hot Sauce:
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Pimenton Iberico Tenderloin & Patatas Bravas

April 20, 2016

  Pimenton-Rubbed Iberico Tenderloin & Patatas Bravas The sweet-savory-lightly spicy rub in this recipe tastes a bit like a Spanish take on barbecue.  A luxuriously tender Iberico pork tenderloin is rubbed with it, seared & served with creamy garlic Spanish
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“El Weird But Good” Shandy

April 26, 2016

  “El Weird But Good” Shandy The name says it all.  This ingredient list probably looks very strange, but trust us, the results are quite tasty!  The simple syrup recipe will make extra syrup, so you’ll have plenty for a
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Four Great Ways to Use Chilies

April 21, 2016

Pick Your Blend 12 parts Chipotle 4 parts Smoked Serrano 1 parts Mulato 1 part Mulato 1 part Guajillo 1 part Aji Amarillo 5 parts De Arbol 3 parts Tepin 2 parts Guajillo 3 parts Smoked Serrano 2 parts Aji
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How to Make Chile-Spiced Vinaigrette (with Recipes)

April 21, 2016

Basic Technique How to Make Chile Vinaigrette 1. Pour 1 tbsp White Wine Vinegar into a bowl. 2. Add 1 tsp Honey, 1/3 cup Lime Juice, and 1 tsp Salt.3. Whisk this mixture together.4. Continue to whisk while slowly drizzling
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Cockles with Tomatoes & Parsley

April 19, 2016

  Spanish Cockles with Roasted Tomatoes & Parsley Oil Tapas Cockles are tiny, tender, clam-like shellfish that are perfectly suited to Spanish tapas.  Here they’re paired with fresh parsley oil and roma tomatoes that have been very slow roasted until
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