Tag Archives: Marx Foods

Kiwi and Mango Nigiri : It’s Easy Being Green : Marx Food Contest!

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marxZestyBeanDog has entered another Marx Foods Contest!  They are just too much fun to not partake in! Marx Foods send you a box of sample sized goodies and the rules are simple:  You have to use at least two ingredients and then blog the recipe. This time around there will be 2 winners, one from internal vote and one from public vote (that me means YOU, my dear friends). Voting will begin on Tuesday at which point I will add the new link to my blog. Then you can check out all the recipes and vote for your favorite one!  The winners get $100 in Marx Food Store Credit and you know I need that BAD!!! I’m all out of  YUZU juice! 😉

I chose to use the Bamboo Rice, Cardamom, and the Mint Herb Crystals to create a Kiwi and Mango Nigiri. This was a tasty and whimsical play on dessert and sushi that I will be making it again for sure, probably for a dinner party. The cardamom infused bamboo rice was subtle yet alluring and the slight crunch of the crystalized mint paired surprisingly well with the mango and bamboo rice.  I couldn’t resist doing kiwi not only because it’s green but also because I love it and the little seeds gave a great texture to the nigiri. The nigiri was then served with a orange honey marmalade and rice wine sauce. Overall it was a fun dish, to eat and to make!

Nigiri

Prep Time: 60 min

Cook Time: 20 min

Serves: Makes 8 Nigiri

Ingredients:

Instructions:

  1. Boil 1 Cup of water add crushed cardamom pods and seeds, let sit for 10 min on simmer. Strain and reserve water for rice. 
  2. Add rinsed bamboo rice to water bring to a boil, add 1 tsp rice wine vinegar, cover and simmer for 20 min or until done.
  3. Cut up kiwi and mango thinly to arrange on top of rice.
  4. Let rice cool for about 20-30 min.
  5. Make 8 nigiri mounds with your hands and place fruit on top and garnish with crystalized mint and real mint.
  6. Serve with honey orange marmalade with a splash of rice wine.

Enjoy with a glass of wine!

Goodies

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Grilled Shrimp with French Green Lentils and Roasted Carrots, Fennel, and Shallots

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This healthy and earthy dish is very satisfying and simple to make. You will be happy you tried it 🙂 I used the carrots and fennel from our CSA from JBG

 

Prep : 25 min

Cook Time: 30 min

Serves: 2

Shrimpy

 

Ingredients:

  • 1 Cup cooked green lentils
  • 10 Large raw shrimp, peeled and deveined, leave tail on.
  • 1/2 Cup carrot, cubed
  • 1/2 Cup fennel, shaved
  • 1/4 Cup shallots, shaved
  • 2 TBS balsamic vinegar
  • 3 TBS olive oil
  • Pinch of dill pollen
  • Salt
  • Pepper

Instructions:

  1. Make a vinaigrette with balsamic, 1 TBS olive oil, pinch of dill pollen, pinch of salt and pepper. Mix well.
  2. Roast veggies on foil lined pan with 1 tbs olive oil and salt and pepper pinch for 20-25 min. Reserve in foil to keep warm. 
  3. Heat medium skillet to high and saute shrimp in a TBS of olive oil, season with salt and pepper.
  4. Mix roasted veggies, lentils, and vinaigrette together and serve shrimp on top.
  5. Enjoy!

Check it out! Show some LOVE!

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Hello Fellow Foodies!

Today is kind of a hodgepodge post… As you know from the last post I entered another contest via Marx Foods! It was a lot of fun because I got to experiment with cocktails and mocktails! I think the Pimmentine Cocktail is now a favorite drink of Evan and I’s! The clementine ice cubes are HIGHLY addictive! I have juiced over 35 clementines in the past 3 days to make more 🙂 Anyhow I would love it it you would be so kind to cast a vote for Zestybeandog! No email registration required, which is always nice, just a click! 🙂

VOTE HERE

Here is a peak into some food that’s been made in the ZestyBeanDog kitchen lately! Enjoy!

Chicken Bacon and Kale Roll Ups

Yard Bird with Bacon Mustard Glaze

Homemade Pasta Sauce

Escargot and Portabella Pizza

Quail Egg Pizza

Paella with Vegan Sausage

Spider Roll

Sushi

Caper and Tomato Trout with Crab Cake

Bibimbap

Eggplant Parm

Marx Foods Cocktails and Mocktails Contest

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VOTE HERE

I’ve entered into another contest 🙂 … Marx Foods Cocktails and Mocktails Contest!  They graciously hooked me up with several ingredients to experiment with:  fennel pollensaffronlong pepperdill pollenjuniper berriesand dried pineapple. I love experimenting with new cocktails so I was very excited about this challenge. 

I know many of you will be in shock… but for this challenge I did NOT use Yuzu. Being a Marx Foods Yuzu Ambassador (it’s official, I have a badge), I know I have probably committed a Yuzu ambassador sin.  The truth is, I just ran out last week (had it been in the fridge we all know it would have been in there somewhere)!

Anyhow! I’m more than pleased with my results!

Cocktail:

Pimmentine Cocktail 

The clementine ice cubes make this cocktail over the top! When you get the little bits of fresh squeezed clementine it makes this drink extra special! The subtle hint of cucumber and saffron makes this drink a delightfully refreshing cocktail that everyone will enjoy!

Makes 2 delightful drinks

  • 6 Clementine ice cubes (see below for instructions).
  • 20 threads of saffron
  • 8 oz Pimm’s 
  • Gingerale
  • Seedless cucumber
  • Clemetine wedges (2)
  • Ice, 6 cubes
  • 1 TBS Meyer lemon juice
  • 2 Slices of cucumber

Clementine Ice Cubes

  • 3 Clementines (juiced) with pulp
  • Ice tray

Place juice in tray and freeze overnight.

Instructions:

  • Place 3 clementine ice cubes and 3 regular ice cubes in glass with slice of cucumber.
  • Add 4 oz Pimm’s to each cup
  • Take saffron threads and mix them with Meyer lemon juice until bright orange. Put half a TBS in each cup of Pimm’s.
  • Top with Gingerale and Clementine garnish.
  • Enjoy outdoors!

Mocktail:

Bloody Mocky or Mocky Mary

The perfect savory mocktail for the a.m. or p.m. !

Makes 2 Drinks

  • 6 Dill Pollen, Long Pepper, and Olive Juice Ice cubes
  • 11 oz Tomato Juice
  • 1 tsp. Dill Pollen and Long Pepper, ground (2 long peppers, 1 tsp dill pollen) Use this mixture for Ice cubes as well.
  • 1 tsp. Worcester sauce
  • 2 Celery stalks
  • 4 Dashes Tabasco
  • Franks Red Hot Sauce

Franks Dill Pollen, Long Pepper, and Olive Juice Ice Cubes

  • Ice Cube Tray
  • Fill with olive juice almost to top.
  • Place 8 drops of Franks in each cube.
  • Top with 1/8 tsp. ground dill pollen and long pepper in each cube.

Freeze over night

  1. Place 3 Franks dill pollen, long pepper, olive juice ice cubes in a cup.
  2. In a shaker: shake 3 Ice cubes, 11 oz tomato juice, 1 tsp. dill pollen and long pepper mix, 1 tsp worcester  sauce. SHAKE well and pour over Franks Dill pollen, long pepper cubes and garnish with celery stalk.

This is a great bloody mary/mocky mocktail! It would even go great as a breakfast component!

Disclaimer:  I did not receive any compensation from Marx Food for this post.  All opinions are my own.

Marx Foods Fire and Ice Contest : Chile, Yuzu, and Jasmine Tea Granita

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This granita is a flavorful multi-dimensional creation that starts off cool and tart and builds with a fiery heat from the Thai and tepin chilies. It’s a short lived heat that surprisingly keeps you coming back for more. It’s sure to take your taste buds on a roller-coaster!  I’m submitting this to the Fire and Ice Contest held by Marx Foods. I will post the link where you can vote for my creation as soon as it goes live. I appreciate the support as always! To read more about the contest click here. VOTE HERE NOW 🙂

Serves : 2

Prep: 10 min

Set Time: 3 hrs

Ingredients:

  • 1/4 C. Yuzu Juice
  • 1/4 C. Water
  • 1/4 C. Jasmine Tea
  • 1/4 C. Agave Nectar
  • 1 Thai chile, ground
  • 2 Tepin chiles, ground
  • 2 Cherries, pitted

Instructions:

  1. In a mortar and pestle, grind chilies, seeds and all.
  2. In a small/medium pot combine all ingredients and heat to a simmer for 10 min.
  3. Strain liquid, removing chilies and cherries. Reserve liquid and cherries.
  4. Place liquid in a shallow container and freeze for 3 hrs.
  5. Slice cherries and reserve.
  6. Once liquid is frozen, churn up with two forks and serve, garnishing with the soaked sliced cherries.

Enjoy!

Disclaimer:  I did not receive any compensation from Marx Food for this post.  All opinions are my own.

Vote For ZestyBeanDog

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Hi there everyone! The voting polls are open for the 4th Annual Marx Foods Morel Recipe Contest!!!  Please take a moment to vote for my:

Morel, Bacon, and Parmigiano-Reggiano Stuffed Egg Rolls with an Agave Yuzu Soy Sauce Infused with Garlic, Ginger, and Purple Scallions.

CLICK HERE TO VOTE

Please help me spread the word! Thanks and CHEERS!

Marx Foods 4th Annual Morel Challenge!

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So I’d first like to say sorry for not having a pizza post this week, I’ve been sick for the past week almost.  Dry your tears everyone because I will be making it up to you with the most amazing pizza in ZBD history this week. 🙂 But for now enjoy this delicious recipe.

VOTE HERE NOW

I have entered into another contest with Marx Foods and this time it’s their 4th annual Morel Recipe Contest. Some of you may remember the Fregola Contest from a while back. ZBD took first place with the Bacon and Vanilla Fregola Cupcakes. This year the voting is a mix between public and internal! Voting starts 5/1/12-5/3/12. I’ll let you all know where to go to vote when the voting polls go live and would truly appreciate your support 🙂

Morel, Bacon, and Parmigiano-Reggiano Stuffed Egg Rolls with an Agave Yuzu Soy Sauce Infused with Garlic, Ginger, and Purple Scallions.

These are not your average egg rolls! They were incredible and I’ll be making these again for sure!

Prep Time: 30 min

Cook Time: 5 min

Makes: 6 egg rolls

Ingredients:

  • 1 oz Morels, dried
  • 1/2 C. Parmigiano-Reggiano
  • 4 sliced of cooked bacon, diced
  • 1 Green onion, chive part, sliced very thin and chopped
  • 1 TBS of Butter, melted
  • 1/4 tsp Pepper, fresh ground black
  • 1 egg, beaten (to seal egg roll).
  • Egg roll wrappers 6
  • Peanut oil, enough for frying

Sauce:

  • 4 TBS Yuzu juice
  • 3 TBS Light soy sauce
  • 2 TBS Agave nectar, light
  • 1/2 Clove of garlic minced
  • 4 Purple scallions, sliced about a cm thick
  • 5-6 sliced of peeled ginger, slice very thin

Instructions:

  1. Reconstitute Morels 
  2. Make sauce while you reconstitute Morels, By combining all “sauce” ingredients then place in fridge.
  3. Chop up morels, grate cheese, chop bacon, and green onion chive and combine a medium mixing bowl with 1 TBS of butter and pepper. Divide into 6 balls
  4. Lay out egg roll wrapper and place a ball of the mixture on the top corner and roll down until it’s a triangle, then fold in the corners and finish rolling, sealing with egg wash on the seams. Repeat until done.
  5. Heat fryer oil to 350 F. once hot place egg rolls in and cook for about 5 min or until golden. Turning occasionally throughout the duration of cooking. Transfer onto paper towel before serving.

Serve with sauce and enjoy! Cheers!

Stay tuned for the next post, you won’t want to miss the OXO Gadget Giveaway! 

Marx Foods has provided me with 1 oz of Dried Morels to experiment with. I received the Morels at no charge to me and I am under no obligation to return the product but can keep it for me own personal use.

Cheesy Bison and Shallot Stuffed Portabella Mushrooms Topped with Zucchini and Parmesan

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I was recently inspired to make these Stuffed Mushrooms when reading a fellow foodies blog post last week from Rufus’ Food and Spirits Guide. I had been thinking about stuffing some for about a month and when I saw his post, it sealed the deal. 🙂 I served them with some saffron and tomato rice and some sauteed Swiss Chard. It was a great meal, I’m sure Evan will be asking for this one again…

Also I’d like to thank you all for voting for me in the Marx Foods Fregola Dessert Challenge, I won! Now for the hard part… picking out $100 worth of Marx foods, Aye!!! All the amazing choices!!! 🙂 To say thank you I’d like to share with you a way to get your own free samples, Marx Foods is freakin’ AWESOME!

If you are interested, email Katie: kwallace at marxfoods dot com.   Include in your email your address, full name and blog URL.

Supplies are limited, so first come first served.  And, you don’t really have to be a blogger … if you promise to put the ingredients to good use and take your culinary game to the next level, then they will send some to you anyway.

Prep: 20 min

Cook Time: 2o min

Serves: 2

Ingredients:

  • 1/2 lb Fresh bison, ground.
  • 1/8 C. Minced Shallots
  • 1 Clove of garlic, minced
  • 2 Large portabella mushrooms
  • 3/4 C. Cheese blend, I used provolone, swiss, asiago, and white cheddar.
  • 1/2 C. Light sour cream
  • 2 TBS. Parmesan Reggiano , (the good kind please).
  • 1 Small Zucchini, sliced in thin circles.
  • 1/2 TBS. Butter
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Pepper
  • 1 tsp. Zestybeandog Fine Herb Blend

Instructions:

  1. Pre-Heat Oven to 350 degrees F.
  2. In a medium skillet, brown bison, shallots, and garlic until cooked.
  3. Add in sour cream, most of the cheese blend (save a couple pinches to top the meat on you place in mushroom), and spices, mix well.
  4. Wash off mushrooms if need be. Transfer meat mixture into mushrooms. Put remaining blend cheese on top.
  5. Heat same skillet back up to high (should still be hot) and add butter, and brown zucchini rounds and flip and repeat.
  6. Top mushrooms with zucchini’s (about 5-6 per mushroom). Then sprinkle a TBS of parm on top of each.
  7. Bake for about 20 min.

Enjoy and cheers!

Marx Food’s Dessert Challenge Voting is Live: Please Vote for ZestyBeanDog!

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PleaseVote for Bacon and Vanilla Fregola Cupcakes with Cream Cheese Frosting Click HERE to vote 🙂 

The polls will close at noon PST on 12/8, so make sure you vote before the deadline! The winner of this poll is going to receive $100 worth of baking ingredients (of their choice) from MarxFoods.com. They recently added some great items to the store…think of how much baking you could get done with a quart of premium vanilla extract…you’d sure be busy! There’s also bulk dried fruit, specialty sugars, yuzu juice, elderflower syrup….the list is long and delicious!

Thanks for all your help 🙂 Cheers!

Iron Foodie Contest

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Fukui-San!

Hi Everyone-

I’m entering  the Iron Foodie Contest (from the Foodie Blogroll) and these are my submission Q/A’s!  I’ll let everyone know If I’m selected on November 10th!  Keep your fingers crossed!

Why do you want to compete in this challenge?

I want to compete because I LOVE a good competition!  I’ve never competed in a food challenge before but often find my self day- dreaming of being on Chopped, The Next Food Network Star, Top Chef or Iron Chef.  I was so excited to see this challenge in my inbox and have been pondering these questions ever since.  I’m ready for this challenge and would love to show the blogosphere what I’ve got!  You won’t be disappointed!

Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

I would like to spend the day with Thomas Keller, his tastings are amazing!  I’ve always been envious of him, the fact that he can create these journeys of emotion through these delicate tastings.  He never uses the same ingredient over in one of his 9 course tasting menus… every bite is truly unique!  I would love to let all my senses loose in the French Laundry Kitchen for a day!

What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

Probably a bite of garlic smashed potatoes or that lonesome little homemade tortellini/pizza crust that was so sadly forgotten about… pretty much any carbohydrate  🙂

Sum your childhood up in one meal.

Homemade Beef Stronganoff with and side of Spinach Au-gratin and Au-gratin Potatoes (from a box)… oh can’t forget the Pillsbury Crescent Rolls (that was my job, I loved popping the can) – cooked by non other than my Dad 🙂

The one mainstream food you can’t stand?

I cannot stand the pre-marinated fajitas or tenderloins (or really any pre-marinated meats for that matter)- the one’s that are pre-packaged at the grocery store!  They have tons of weird chemical solutions in them and they make the meats taste VERY strange and in result they have a very unnatural texture…. Marinate and tenderize it yourself!