Olive Oil Poached Salmon with Israeli Couscous Broth
Oil poaching is a great technique for cooking fish fillets as it keeps the fish from drying out while imparting additional infused flavor from garlic and herbs.  Olive oil poached salmon can be very rich, so the vinegar braised endive adds perfect brightness.
Drink Pairings: White Burgundy or Oregon …

This is a light and incredibly simple salad dressed with a preserved meyer lemon vinaigrette (but you could use any preserved citrus fruit, make a basic vinaigrette, or subsitute mayonnaise & lemon juice) that showcases the beautiful flavor of top quality crab meat. The appearance of this salad will change depending on which variety of …

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity.  Using meyer lemons instead of conventional lemons will give your …

Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish.  Here’s an explanation of the basic technique.
How to Make Herb Oils:
Ingredients:
1 cup olive oil
Fresh herbs (for example, a ½ bunch of fresh flat leaf parsley)
1 tbsp of freshly squeezed lemon juice
Portuguese Sea Salt to taste
Directions:
1.  Thoroughly wash the herbs.  Shake off residual water, but you don’t need …

While the basics of making mayonnaise and aioli are already covered elsewhere on this blog, this recipe is so decadent, so fabulous that we just had to give it a special place of honor.  If you ever wondered how you could make our specialty burgers even more incredible, or you want to blow your foodie …

Raw Oysters with a Wasabi Mignonette Sauce
Wine Pairing: Daiginjo Sake or Muscadet
This delicious mignonette brings the bite of fresh wasabi root (far more complex and less powerful than the horseradish in fake wasabi pastes) to your next platter of oysters on the half shell.
Ingredients:
1 tsp fresh wasabi rhizome
1 sprig fresh chervil or other fresh herb
1 …

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with the world’s hottest chile.  Ghost peppers are so hot that only a few are needed for this sauce.  To give it a more robust chili flavor (and …

This technique can be used to flavor vinegar with all of our dried chilies (for less potent varieties you may have to crush the chili in order to infuse its flavor).  Whole spices can be steeped with the chilies as well.  Try using chile vinegar instead of champagne vinegar in homemade vinaigrettes or mignonette sauce.
Ghost …

Plenty of people prefer their raw oysters on the half-shell seasoned with just a little lemon juice, vinegar, or hot sauce.  That’s fine for us in a pinch or on a picnic, but when possible a mignonette can’t be beat.
Basic Mignonette Sauce
1 tbsp very finely diced shallots
3 tbsp champagne vinegar
Directions:
1. Add shallots to champagne vinegar, and …

This recipe tempers the richness of black cod with the acidic bite of a pickled salad and an earthy broth made by reconstituting dried shitake mushrooms.  The cod steaks are first quickly seared in hot oil to crisp their skin and develop flavor, then gently finished in the oven.  A small pinch of potent dill …