"south-westernroastedbonemarrowandspicyparsleysalad" news and stories

Chop up the parsley, stems and all, into 1/2 inch pieces. Put all the ingredients into a bowl and add a nice splash of flavorful Extra Virgin Olive Oil and a tasty Vinegar of some kind (I used a Japanese rice Vinegar), plus salt and pepper to taste.




Toss this all by hand, gently rub to bruise the parsley and get the flavor and oils to intermarry. This is another point at which I recommend wearing gloves as they will keep your hands from get all oily.

Slice the kumquat into thin circles and remove seeds, if any. Cut the chili peppers stems off and half them lengthwise. If you like it spicy then leave the seeds and interior veins in. If less spicy then remove the seeds and veins. I recommend wearing plastic gloves whenever handling chili peppers.




Then cut the peppers into fine julienne strips.

Take a nice handful of fresh, flat leaf Italian Parsley and rinse it well. Also one to two kumquats, and two chili peppers, one red and one green. I used whatever I could find. I am not even sure what type these are but they are only mild/medium hot. Normally I like to use a green Jalapeno and a red Thai pepper for a combination of bright and hot flavors.

Toast up some bread. What type doesn't matter, but something with a little flavor to it works well. I like a nice Italian or French loaf. Just do it ahead of time so the slices dry out and crisp up. This way they won't get soggy when you spread on the hot roasted marrow. Crisp is definitely the way to go here, trust me.

As you can see I used just a small dusting of the Garlic powder, powdered Jalapeno, Ancho Chili powder, and fresh ground Tellicherry Black Peppercorns; but a nice dash of the Cumin and the Hawaiian Red Sea Salt.




I also had two, huge, uncut marrow bones that I threw on for the heck of it.

If you can find marrow bones that are cut long and then split lengthwise down the middle those are the best. Roasted marrow side up they provide more surface area to brown, and make the removal or the roasted marrow really easy. Sadly my local supermarket meat department won't cut the bones for me. I have to buy as is, which means long whole bone segments or short slices, you see here.