Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk to create recipes for the rest of us to enjoy, usually turning to Whitney Ariss, a home cook and the market's marketing project manager and events coordinator, for inspiration.
Fat Tuesday has come and gone, but Mardi Gras season is still in full swing, and for New Orleans-inspired recipes, Ariss turns to John Besh, the Louisiana-born celebrity chef whose restaurants have made New Orleans a celebrated culinary city.
"Pickled shrimp may seem a little strange, but I've totally fallen in love with Besh's recipe." says Ariss. "Not only is it super-easy to make, but I can think of about a million uses for ready-to-eat shrimp, including bloody Mary garnishes, shrimp salad, tacos with cabbage slaw, folded into an omelette, or just eaten straight from the jar standing in front of the open refrigerator door, which is my favorite way to eat them," admits Ariss.More »