New Year's Feasts
01/12/2010
“Be grateful for luck. Pay the thunder no mind - listen to the birds. And don't hate nobody.”
Eubie Blake
Here at Marczyk Fine Foods, we’re grateful for:
1. Our customers that shopped with us through thick and thin in 2009. Health and happiness to you in the New Year!
2. Companies like Niman Ranch, who support family farms in raising animals humanely and bringing it to consumers at a fair price; local growers Munson Farms and Elaine Granada, and all the people who make such delicious food to feed our bodies and souls.
3. Our staff, for finding great wines at killer prices, fun food from all over the world, and serving it with flair.
4. Local Denver chefs, who keep creating killer food like Andrew Lubatty’s Avenue Cioppino, recipe below.
5. The Colorado Local First campaign. As they like to say: “Chains are for cars, not for dinner.”
New Year’s Meals:
6. And other producers: Anson Mills in South Carolina, makers of the worlds best grits. Sweet Action ice cream on Broadway, for their super crazy combos!
New!
Back for the winter:
Shepherd’s Pie. Mmmm, meaty! Layered ground lamb and beef, sautéed corn and onions, and topped with a mashed potato crust.
Stuffed Peppers. Winter comfort food. Beef, tomato sauce, and pasta baked in green peppers.
Baked Ziti. Kids love this! Spiced beef, marinara sauce, gooey cheese on top.
And look for a new winter ratatouille in the prepared foods case soon.
We are surrounded by some of Denver’s best (and most loved) restaurants. Some, like Strings and Avenue Grill, have anchored the Uptown dining scene forever. Others like Olivea and Steuben’s are new to the ‘hood. The neighborhood chefs stop in for last minute ingredients or to request a special item from grocery or seafood.
So starting right now, we’ll be sharing the love by running recipes from Uptown chefs. Their motto: keep it simple, make it good! Here is Chef Andrew Lubatty’s Avenue Cioppino recipe. Enjoy!
Cioppino
½ lb mussels
½ lb ahi tuna or any fish you have
½ lb mahi or any fish you have
¾ C white wine*
4-5 cups tomato broth or enough to cover the fish
4 T butter
½ lb fresh crab meat
2 lemons quartered for garnish
Garlic bread
1 baguette
4 T butter
¼ C parmesan cheeses
½ tsp dried oregano
1 tsp minced garlic
¼ tsp red chili flakes
Herbed Tomato Broth
¼ C EVOO (extra virgin olive oil)
2 T garlic, minced
1 C yellow onions, small dice
¼ C red peppers, small dice
¼ C green peppers, small dice
2 C white wine*
5 C clam juice or fish stock
28 oz can crush tomatoes
1 bay leaf
2 T tomato paste
2 T salt
1 tsp black pepper
Make broth: sauté garlic, onions, peppers in olive oil until softened, add wine and reduce by half. Add clam juice or stock, tomatoes, bay leaf, tomato paste, salt and pepper, simmer until vegetables are tender.
Prep seafood: dice fish in 1/2” pieces, rinse mussels and reserve crab for adding last.
Prepare garlic toast: preheat oven to 450. Slice baguette in 5” sections and split horizontally, butter and sprinkle with parmesan and herbs, place on baking sheet.
Toast garlic bread in 450 ovens for 5 minutes
To make Cioppino: place fish, mussels, white wine and butter in a large saucepan and simmer for 2 minutes. Add tomato broth and simmer 2 minutes more. Add crab last
Divide between 4 bowls and serve with lemons.
Always cook with wine you don’t mind drinkin’! For this, use Clair Moreau Muscadet, $9.99.
Happy New Year!
New Year’s Wine Deals
Buy a case of wine (minimum value $125) and get a $10 gift card! Big wine, little wine, red wine, white wine, as long as it comes to $125, you get a gift card.
Calendar:
Cheese tastings every Friday, 4:30-7:00pm. Free! Come try our new cheeses and enjoy Chris’ crazy culinary combinations.
Wine tasting every Friday night, 5:00pm-8:00pm. Free! Taste the Wines of the Month and take advantage of our sales.
Sunday Winter Hours: 10AM-6PM- for both the food and wine store.
Your world class neighborhood market™
