All posts filed under: Marx Foods

Marx Foods – Sweet to Savory

So… I was contacted by the fine folks at Marx Foods to see if I had any interest in playing in their latest contest – Sweet to Savory. They would send me four (count’em… 4) sweet things, and I was to utilize at least two of them in a savory dish. I figure it’s a no-brainer. I use  sweet ingredients in a lot of my recipes and I should be able to pull a recipe out of my .. um..hat. Unfortunately, when the box arrived, my mind went blank In the box were: A bag of Coconut Sugar A bag of Sugared Fennel Flowers A bag of Granulated Honey 2 Vanilla Pods. and looking in the box, the only thing I could hear was the demon saying Sweet Italian Sausage…. So, that’s what I made. It’s paired with a Red and Green Marcona Pepper Sauce, sweetened slightly with coconut sugar and finished with diced tomatoes and Tofu Sour Cream. I chose these two ingredients because of the anise-y flavor of the flowers, and that coconut …

Tales of Woe – That Brown Rice Salad

The TV is on most days throughout the day primarily as background noise. I don’t really think about it being on anymore. It lightens my day when there’s nothing going on except my own brooding, it keeps the terrors and worries of my career (or lack thereof) at bay; it keeps me company. But, most importantly – it’s just on. Call me wasteful, pummel me about the head and shoulders for the abnormally large carbon footprint I’m leaving for future generations, I don’t even care. I have persistent tonal tinnitus (Mine is a constant high “C” with a medium tone hiss that seems to hover somewhere about 6 inches from my head… all the time) and background noise is the only thing that stands between me and the express bus to Crazytown. … so it stays on. The other day while reading, I halfway hear Giada on the Cooking Channel talk about a Citrus Brown Rice Salad and my head checks in for a bit to listen in. I like rice salads. Mentally, as she’s talking, I’m making adjustments.. …

Spanish Style Brown Rice – It’s Heazy!

Um.. Heazy.. … not to be confused with dubious rapper speak referring to a particular sector of personal space. “That car was all up in my heazy… fo’ sheazy.” Several months ago… okay – like 8, I got a box of Integrale Brown Risotto Rice from Marx Foods to play around with. And as things happen sometimes – timing just didn’t work out for me to do something with it. I ignored it. And, if I’m going to be completely honest – I’d rather choke down an entire pot of overcooked oatmeal than eat risotto. I’m just not a fan. It’s just way too much freakin‘ effort to end up with something that looks and tastes like bad rice. It ended up languishing in the pantry; bullying the gluten-free pasta and poking holes in the bag of orzo. But… Since we’re trying to eat healthier, I decided to pull the package out and figure out something to do with it. Here’s the thing with Integrale Rice – it IS better for you than just eating …

The Sandwich Diaries – Beans on Toast

While it’s not a traditional sandwich in the sense that a Reuben or a Club is a sandwich – meat or goodies slapped between 2 or more slices of heaven – but, IF we’re going to consider open faced thingys like a Hot Brown or a Tuna Melt one, then it has to apply to Beans on Toast as well. And no… there’s no real mystery here, it’s pork and beans  – – – on toast. Back about a month ago, Marx Foods had a quick down and dirty little contest on their Facebook page to guess what a particular flower was: it’s a potato flower I guessed right, and for that, Marx Foods sent me a little goody bag of pantry staples as the prize. In it, I got some of these: They’re Mayacoba Beans – Also known as Canary beans, Mayacobas are a pale yellow, dense meat with a thin skin, which makes them a perfect candidate for slow cooking. Their other outstanding quality is that they contain none of the voluminous gas producing qualities of any …

Back to the Beach – Menu Set #1

I’ve tried to come up with a way to dole out the recipes for the Party with a Pretty Dress without it being just one long, never-ending disgorging of information. Since it was a buffet, to do everything justice, I’ve decided to break the dinner apart into three separate menus that can be reproduced as individual meals, or mixed and matched to suit your particular dietary needs. As some of you know, this party was unique in the sense that the majority of the party guests had some sort of dietary restriction. Whether it was lactose intolerance, casein allergies, Celiac (gluten allergies), pescatarian, vegetarian, or vegan. Developing a menu that would ensure that everyone would be able to enjoy a delicious celebratory dinner was paramount, and it took a great deal of trial and error to create a menu where no one felt they were being slighted. I think we did our job. I also want to thank Tracy and Ken for entrusting this event to me, and  having the faith (even with the hitches) that we would deliver. Dry Cured …

The morel at the bottom of the bag…

I’m. Not. Happy. That’s sort of been the theme here at Turtle Creek for the past 9 months or so. Think of it as a pregnancy, only there’s no giggling little bundle of joy at the end of the turmoil…. just two people that are getting very tired of each other’s constant company. I haven’t talked a lot about it because it’s family, but generally  if you’ve been following along these months – you would have noticed the change in the tone of the posts. To bring you up to date: Back in July, Jane had a heart attack and a mild stroke as a result of the first procedure. As operations go (it was a multiple stent thingy) it was fairly easy. In for a couple of hours – slide in the tiny mesh things and out… easy peasy. Then there was the stroke, and an alarming drop in her vitals, and eight stressful days in CCU trying to get her lucid… only to go back in and repeat the whole exercise 2 months …

Black Cod with Citrus – Saffron – and, of course Morels

Once again, we’re doing the Morel thing. Just like the 3 days before, these recipes are part of the Marx Foods Morel Recipe contest, in which I received a package of dried morels from Marx to play around with in hopes of creating something delicious. Morels, like most fungi, lends its depth of flavors very well with fish. Today we’re using some sexy, silky Black Cod I picked up at the market this week, and pairing the morels with some other great seafood background singers… Saffron and Citrus. It’s a simple recipe that will earn you cheers and ticker tape parades (Hell, I bet they’ll even write sonnets about you) when you serve it to your guests or family. Black Cod Fillets with Saffron, Morels and Citrus Serves 2 Ingredients 2 – 6 Ounce Black Cod Fillets – Skin Removed 1 Tablespoon Light Oil Salt / Pepper to Taste For the sauce: 2 Tablespoons Butter 1/2 Cup Orange Juice 1/2 Teaspoon Orange Zest 1/2 Cup Chicken Stock 6 Morels (Fresh or re-hydrated) 1 Scallion 1 …

Merkel Yorkies

If you’re ever asked… No, self rising flour isn’t a suitable replacement for all purpose flour. And you know… I knew that as I dipped my shiny pristine measuring cup into the stout container on the counter. I’ll just consider it an object lesson… and move on. Today is Day 2 of Morel Love. Morels, or Merkels as they are referred to here in Appalachia, are those conical, filigreed fungi that are oh so famous this time of year. As you remember, I’m participating in the Marx Food Morel Recipe Contest in hopes of coming up with some new and different way to showcase this short seasoned delicacy. As part of the competition, I received a package of dried morels from Marx Food to work with. Morels are intense woodsy and nutty, and can stand up to quite a bit of competition in the pot. I decided today to make them even more delectable by incorporating them in a twist on a Yorkshire pudding. Morel Yorkies To be fair, I did remake these using the proper flour, but I forgot to snap any more pics before …

Do a little dance…Morel a little love…

… get down tonight. It’s been a week of dancing around the kitchen. The day of the car crash I received a package of dried Morels from Marx Foods, as part of their most current recipe contest. After taking a couple of days to screw my head back on straight, I dug in and got busy with the test kitchen on Sunday. I thought it would be a down and dirty quick recipe – shoot the thing back off to Marx Foods – and call it a day. The trick was to come up with something that’s never been done before. All the sexy things I pulled out of my um…head had either been done.. to death , or just didn’t really taste very exciting when it was all put together. Until I found my bottle of Jamesons in the pantry. Then like the A-Team.. it all came together… or, maybe it was just the liquor talking. Unfortunately, I’ve come up with 4 (yeah, that’s four) different recipes, and I really can’t decide which one …

Simple Dinner Sunday – Citrus Glazed Riblettes & Potato Salad

 Mustard Potato Salad or American Potato Salad… or Deli Potato Salad… You know, nothing really says “low effort meal” like deli potato salad. Pop open the lid, and you’ve got a ready-made side dish. Only today is Bear On The Square here in Dahlonega… and the flatlanders have invaded the town… You can’t get anywhere. Going to the market was out of the question, so I do like I always do… (besides the cussing)… I make my own. Mustard Potato Salad Serves 6 to 8 Ingredients 5 Large Yukon Gold Potatoes – peeled and cubed 2 Eggs 3/4 Cup Mayonnaise 1/4 to 1/2 Cup Yellow Mustard (this really depends on your personal level of mustardiness love) 3/4 Cup Celery – Finely Chopped 1 Cup Sweet Onion – Finely Chopped 1/4 Cup Parsley – Finely Chopped 1/2 Cup Sweet Pickle Relish 1 Teaspoon Celery Seed 2 Tablespoons Sugar 1 Tablespoon Salt 1 Teaspoon Black Pepper 1/4 Cup White Wine Vinegar 1 Large Mixing Bowl A Couple of Spatulas Large Sauce Pan On medium high heat, place …