Chef Benny Doro

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8 Marx Food Challenge!

Feb 20

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Marx foods recently contacted me about doing a food challenge with some of their ingredients and I was more than happy to participate. They are a fantastic food company that offer hard to find food items available online.

The ingredients they sent me were:

Adzuki Beans
Maitake Mushrooms
Mochi Rice
Dried Star Fruit
Organic Millet

The rules were I needed to create two dishes (I did three I know I know) from at least four of the ingredients and whatever other ingredients I wanted. So what was really fantastic was I have been busy with business meeting and just picked up the package a few hours ago talk about no pressure! But I got it done and I hope you will enjoy these creations with the Marx Foods products as much as I had creating them. I put a nice montage slideshow of the dishes being created at the end of the post.


Organic Millet with Chilled Shrimp and Hijiki













6 pieces Chilled Shrimp (three shrimps cut in half)

Baby Spinach leaves

one cup cooked organic Millet

Tablespoon Hijiki

Vinaigrette: 1/2 cup olive oil, squeeze of lemon juice, 1/2 teaspoon deli mustard and a bit of water to thin it out.


Cook the millet as per the package, I added some salt and olive oil. When done onto a pan and let cool in chunks. To assemble lay the baby spinach  leaves  in a uniform pattern on a plate, now place the millet chunks in the same manner, followed by the chilled shrimp (slice in half makes for a better mouthful) now scatter the Hijiki around the plate (if dried soak it for 15 min and rinse once) and finish with a drizzle of the vinaigrette. Perfect started for two people cut portion in half for one service.




Maitake Mushroom Risotto with Hijiki

This rice worked beautifully for this risotto, I know I will hear it from a lot of the Italians purest but this worked fantastic!









1/2 cup reconstituted Maitake Mushrooms

1/2 cup Mochi rice

1/2 cup chopped shallots

Splash of Armagnac

1 1/2 cup of the mushroom stock left over from reconstituting the mushrooms

teaspoon of unsalted butter

Parmesan  Cheese

Teaspoon Hijiki

Kosher Salt


Start with hot pan olive oil and add the shallots and a tablespoon chopped Maitake mushrooms, pinch of kosher salt and begin to sweat them for a couple min, add the Mochi Rice and a splash of Armagnac let reduce until the rice is toasting a bit. Now one small ladle of the mushroom stock and start stirring until that is reduced, keep adding ladles stirring and reducing until you can see the rice is giving off its starch and becoming cooked perfect, once it's almost there add a knob of butter and keep stirring until incorporated. Now add about a tablespoon of grated Parmesan cheese and stir in. At this point it should be silky thick and a little runny but very very luscious and rich in taste.

To plate into a small bowl  and finish with some chopped Maitake mushroom, scattered Hijiki and some more finely grated Parmesan cheese.



Sticky Mochi Rice with Dried Star Fruit Glaze









Sweet Sticky Mochi Rice (one cup Mochi rice, 1/2 cup sugar, juice from one orange, cinnamon stick, into a pan and cover the rice with enough water to extend to one knuckle above the rice. Bring to a boil then reduce to simmer and cook until soft)

Dried Star Fruit Glaze (three dried Star fruit chopped into a pan with cup of water, tablespoon honey, splash of Patron Orange and teaspoon sugar. Cook and reduce until a thick syrup)

Fresh Mint


Once you have the sticky sweet rice cook spread it out on a pan to cool. Now using a teaspoon make three quenelles on a plate. Now spoon some of the Dried Star Fruit glaze on top and using a blow torch brulee the top until it becomes nice and brittle. Scatter some fresh mint around and enjoy!

Hope everyone enjoys the dishes and I am happy to have participated in the Marx Food challenge. Big thanks to Justin Marx for the opportunity!

Much Love,










Published on 20/02/2012 (Monday) at 1:19 am by Benny.
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8 Comments to Marx Food Challenge!

  1. Carrie Heath says:

    Your mushroom and rice soup is very similar to a favorite family holiday soup - my sister in law is from Poland, and uses a different type of rice but as we were chatting that is similar to her recipe with the addition of winter carrots and parsnips - YUMMY!!!. I can't wait to try the starfruit desert - that looks incredible. However, I have Courvoisier in my cabinet - do you think that will change the flavor significantly? I prefer using Courvoisier in my orange truffles and biscotti - I haven't tried orange Patron (I may need to road trip up to Minneapolis to find it or perhaps to Chicago - we are too small a town and I havent seen it here). Either way - I will probably try both to see the difference in flavor and texture. Anyway, the desert sounds like spring and I am looking forward to making it! Thanks for sharing.

    • Benny Benny says:


      Patron Orange has a little different aftertaste as it is made with Patron Silver Tequila as the base. I love it but it throws some people off not in a bad way but one of those "this reminds me of something" yes it reminds you of the patron shots we shared together :)


  2. carrie heath says:

    dude, I meant Cointreau. Not Courvoisier. Which is why I don't belong online after enjoying too much of a rather yummy new red from one of the Door County Winery's latest cherry line.

  3. Donna says:

    So interesting that you chose to use the hijiki twice - that was the one ingredient I didn't use, but for sure I can see how that flavor would pair really well with the shrimp. Great job for starting so late!

    • Benny Benny says:

      Hi Donna!

      Well the beans weren't going to make it as they needed to soak overnight. The hijiki really has a mild flavor so it was easy to pair it with the shrimp. I loved it :) thank you for the comments Donna off to check your entry look forward to it!


  4. Amy Tong says:

    Wow, you created these dishes within a few hours!? That's amazing. Bravo! :) I especially love your dessert.

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