Jimmy’s grinding the burgers, Bortz is making the buns...we’re ready, are you?
05/04/2010
“Best Edible Community Service. Fridays at Marczyk’s are pure urban bliss!” Westword Newspaper.
Celebrate 8 years of Meat on the Street with the Marczyk crew.
When: Friday nights, 5:00-7:30pm.
Where: On the Marczyk sidewalk.
What: Delicious Niman Ranch beef, ground fresh here, served on freshly baked brioche buns from City Bakery. Enjoy the tastiest burger in Denver and an Uptown tradition.
How much: $6.99.
NEW NEW NEW
Petit Pont l’évêque. 400 years old is a good thing. A cow’s milk Normandy cheese from the 1600’s. A soft, meaty and tangy treat in a wooden box. Go off the deep end and serve with the Denver distilled Leopold’s Bros. Apple Flavored Whiskey.
Robiola duo Latte. Two milks are better than one! Cow and sheep’s milk soft cheese from the Piedmont region of Italy. Lush. This one goes fast so hurry in.
Brescianella Stagionata. Stinky, nutty, and delicious. A washed rind cow’s milk cheese, one of Pete’s favorites.
Petit Munster. Warning: this is not an American Munster. Soft, meaty, and yes stinky. This is the real deal from Alsace. Spread on sweet dates and enjoy a nice Alsatian white wine.
Stuffed burgers, 2 flavors: bacon and blue cheese, and jalapeno cheddar. Try something new! Niman Ranch burgers, ground here, with delicious ingredients inside. Try them on the grill and tell us what you think! (JavaScript must be enabled to view this email address).
Individual lemon tarts with fresh fruit. Made from scratch right here.
Sweet Action ice cream sandwiches (we promise summer is coming!)
Lemon Cookie/Ginger Ice Cream. A classic.
Peanut Butter Cookie/ Strawberry Ice Cream. Like a frozen PB&J for the kid in all of us.
Haji's Chocolate Bacon Cookie/Peanut Butter Ice Cream. A beautiful love child of Marczyk and Sweet Action.
Recipe
“Chefs in the Hood” May recipe
Jamey Fader’s Fish Tacos with Avocado Crema, Tomatillos and Granny Smith Apples
For the fish:
2 lbs snapper - leave skin on and score with a knife to prevent curling.
Rub flesh with fresh squeezed lime, chopped cilantro, salt and a few dashes of chile powder.
In a large sauté pan heat 3 tbs. olive oil and 3 tbs. vegetable oil. When medium hot sear flesh side of the fish for 3 minutes, flip and repeat. Remove from pan and cool. Once cool, remove flesh from skin in large chunks and save.
For the salsa:
1 granny smith apple - small dice
1/2 c. red onion - small dice
1/4 c. cilantro - rough chopped
1 c. tomatillos - minced
1 jalapeno - small dice
3 tbs. olive oil
Heat 1 cup of salsa with fish and season to taste with salt. Salsa should stay somewhat crunchy and fresh.....do not boil, stew or simmer! Serve on griddled corn tortillas with avocado crema (blend smooth 1 avocado with 1 c. creme fraiche). Jamie also suggests some shredded green cabbage and breakfast radishes!
