Marx Foods
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Marx Foods Blog helping you cook the good stuff since 2007 (since 1895 offline). This page will feed you tasty recipes, chef tips, random food facts & more!
Marx Foods
2M ago
Cold Weather Recipes Braised Lamb Shanks with Merguez Sausage Beans Braised veal osso bucco with preserved lemon, figs &* brown butter parsnip puree Sausage, Escarole ...
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The post Cold Weather Recipes appeared first on Marx Foods Blog ..read more
Marx Foods
9M ago
Roasted Petite Veal Rack with Aji Amarillo & Chimichurri
MAKES 2 SERVINGS
WINE PAIRING
Argentine Malbec
Two vibrant sauces enhance this elegant veal dish. Aji amarillo, a hot chili paste made from aji amarillo peppers, is a condiment popular in Peruvian cuisine. Sharp and herby chimichurri originated in Argentina and Uruguay but is widely used throughout Latin America. Together these sauces not only spark joy, they also set off culinary fireworks.
INGREDIENTS
1 Petite Veal Rack
Kosher salt & freshly ground black pepper
Canola oil
2 tbsp unsalted butter
1 lar ..read more
Marx Foods
9M ago
Crispy Veal Florentine with Creamed Spinach, Roasted Mushrooms & Fried Kale
MAKES 4 SERVINGS
WINE PAIRING
Badia a Coltibuono Chianti Classico
There are many versions to the story of why French cuisine attaches “Florentine” to any dish involving spinach. It’s generally agreed that Florence-born Catherine de Medici introduced her favorite Mediterranean green to France when she married its future king, though when and how is a matter of dispute. The other key ingredient to a Florentine-style preparation is Mornay sauce, a classic bechamel enriched with cheese. Here we blur th ..read more
Marx Foods
9M ago
Veal Piccata with Caper-Cream Sauce, Charred Lemon & Pommes Puree
MAKES 4 SERVINGS
WINE PAIRING
Italian Lugana
These super-tender petite veal racks are perfect for cutting into dainty chops and pounding out into thin cutlets for veal piccata. They cook quickly, and while they rest you can assemble the buttery pan sauce. Silky pommes puree ramps up the richness, while the sharp bite of briny capers and charred lemon provides the perfect finishing touch.
INGREDIENTS
2 Petite Veal Racks
2 lemons, plus more for juicing
Canola oil
1 cup all-purpose flour
4 tbsp butter
1 tb ..read more
Marx Foods
9M ago
Venison Denver Leg Steaks with Cauliflower, Maple-Glazed Brussels Sprouts & Red Wine Demi-Glace
MAKES 2-4 SERVINGS
WINE PAIRING
Northern Rhone Syrah
Avenison Denver leg is the whole leg deboned and separated into its component muscles. You can cut the muscles into steaks, as we do here, or into medallions. Despite being a leg cut, Denver legs are very tender. Our farmed venison is milder tasting than hunted venison and well-matched in this dish by a rich demi-glace and a chile-sparked maple glaze.
INGREDIENTS
1lb Venison Denver Leg
Red wine demi-glace
Kosher salt & ..read more
Marx Foods
10M ago
Miso-Marinated Lamb Neck Roulade with Soy-Glazed Potatoes & Slow-Roasted Cabbage
MAKES 4 SERVINGS
WINE PAIRING
Montepulciano d’Abruzzo
Lamb neck is all marbled meat with no sinew or cartilage. Part of the same muscle that runs along the spine and yields the loin and rib eye at the other end, lamb necks are meatier than oxtail and tastier than shanks. To make a roulade, you must remove the bone, which takes a little time, but it isn’t hard, as you’ll see in this video. Paired with soy and honey-glazed potatoes and caramelized cabbage finished with pickled mustard seeds, lam ..read more
Marx Foods
10M ago
Za'atar Marinated Venison with Charred Eggplant Baba Ghanoush & Couscous
Makes 4-6 Servings
WINE PAIRING
A bold, peppery Syrah or Zinfandel
Za'atar is the name of a wild herb (aka hyssop) as well as a multifaceted Middle Eastern spice blend that typically includes some combination of dried thyme, oregano, hyssop, marjoram, sumac, and toasted sesame seeds. There are many za’atar variations, encompassing a wide range of flavors, so look for a style you like. The smoky baba ghanoush and fruity couscous, also inspired by The Levant, play beautifully against our farm-raised New ..read more
Marx Foods
10M ago
Herb-Marinated Venison Steak with Mushroom Lasanga & Charred Onions
MAKES 4-6 SERVINGS
WINE PAIRING
An Italian Barbera or Oregon Pinot Noir
This is a wonderful meal to make in the fall when wild mushrooms are plentiful. The lasagna takes some time to assemble but the venison steaks cook quickly. They make delightful dinner companions.
INGREDIENTS
2 lb piece of Venison Denver Leg, cut into 6 steaks, about 5oz. each
1 tbsp chopped fresh oregano
¼ tsp chopped fresh rosemary
½ tsp ground black pepper
¼ cup pomace oil (or other neutral oil, such as canola or grapeseed)
Koshe ..read more
Marx Foods
1y ago
Whipped Bone Marrow Spread
Makes 8-10 Servings
WINE PAIRING
Your favorite champagne or bubbly
If you love roasted beef marrow bones but not the messy task of scraping the molten marrow from bone to toast, this luxurious spread is the answer. Full of savory flavor, it’s a great make-ahead hors d’oeuvres for dinner parties, and super easy to make with bone marrow pieces.
INGREDIENTS
1 lb bone marrow pieces, thawed
2 tsp olive oil
2 sprigs thyme
2 tsp minced garlic
2 tsp kosher salt
2 tsp cracked black pepper
2 tsp red wine vinegar
Crostini or toast points
Pickled vegetables ..read more
Marx Foods
1y ago
Bone Marrow Chawanmushi
Makes 4 Servings
WINE PAIRING
Your favorite sake
This umami-packed, incredibly silky Japanese custard gets a flavor boost from bone marrow. It’s a lovely way to kick off a dinner party, and it’s a cinch to pull off when you use bone marrow pieces.
INGREDIENTS
4-5 oz bone marrow pieces, thawed
2 cups dashi
4 eggs
1 tsp fish sauce
1 tsp soy sauce
salmon roe to garnish
DIRECTIONS
1
Pre-heat the oven to 350°F.
2
In a blender or food processer, combine all the ingredients except the salmon roe. Mix until fully incorporated.
3
Pour mixture into ..read more