They also carry exotic meats which you can win some in their Kangaroo Challenge. Click on the link for the contest details. You know I am getting on this one.
Marx Foods also carries fresh-to-your-door sustainable seafood. Here is a chart provided by Marx Foods to further educate consumers on Seafood Sustainability & Mercury Chart. Bookmark this very useful resource.
Sablefish is one of our most sustainable fish. Marx Foods carries top-notch sablefish. I was fortunate to be asked by Justin to guest post on the Marx Foods blog. If this is your first trip to Justin's blog, say hello, leave a comment, he is a very nice and knowledgable person. Here's the link to my guest post...
Sablefish Mojito Ceviche
Welcome to Lasagna Tuesday
I have a big problem with wasting food. As a person who is passionate about sustainable, organic, and eco friendly, I strive to use up every ounce of produce that finds it way into my kitchen. It is not about the money. The bigger issue is the mind-blowing amount of people on this earth that are starving and would love to eat any of the leftovers we regularly throw away. Additionally if we choose to eat animal protein was must honor and respect the food. This is a topic will be the feature of future posts.
When you cook as much as I do it all comes down to coordination. If you are a facebook friend you saw this dish last week. That's because the filling came from the Canelones de Catalunya. The tomato sauce used was from the La Rataouille post. NOTHING goes to waste!
Roasted Chicken Leg Lasagna
Organic free-range chicken legs, olive oil, smoked pimenton.
Carrots, Yukon gold potatoes, leeks, onions, celery, rosemary, olive oil, sea salt, black pepper, garlic.
Bake at 450 F for 15 minutes to brown skin. Then reduce to 325 F, roast for 60 minutes.
The Filling...chopped chicken, veggies, grated Queso Manchego, thyme.
Legalized addiction...Crack on a plate!
For the tomato sauce:
Vine ripened tomatoes
Vanilla Bean - split in half
Note: Quantities are left up to the discretion of the cook's palate. I would suggest only 1 cinnamon stick and vanilla bean. Their imprint on the sauce should be subtle.
In a stockpot, heat the olive oil over medium heat. Add the onions, celery, carrots cook for 10 minutes. Add the leeks, garlic, shallots. Cook for 7 minutes. Make a well in the center, add the tomato paste. Brown the tomato paste to reduce raw acidity. Deglaze with the Riesling wine. Reduce the wine until almost dry. Add the tomatoes, cinnamon stick, vanilla bean, and herb bundle. Simmer for 5 hours. Adding water as needed, if too reduced. Check for seasoning. Add sea salt & black pepper.
Remove the herb bundle, cinnamon stick, vanilla bean. Puree the sauce with an Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome . Strain through a CIA Masters Collection 5-Inch Very Fine Mesh Strainer.
The cheeses used were Queso Mahon & Fontina Val d' Aosta.
Click here for my White Wine Pasta.
That's it for now...till we exchange a few words again...Peace!