Roasted Onion Jam Bone Marrow w/ Caper Salsa Verde

The Holidays are in full swing! Wow your guests with this easy oven roasted bone marrow topped with savory onion jam. The caper salsa verde adds a bright pop of acidity and beautiful garnish to a winter staple. Pair it with Obsession Wines, Red Blend - with notes of chocolate and clove that work wonders on the fatty, salty components of the bone marrow. Grab the recipe below! 

Roasted Onion Jam Bone Marrow w/ Caper Salsa Verde


2-3 Lbs Bone Marrow 

1 small Spanish onion 

1 clove garlic 

4 T olive oil 

fresh thyme sprigs 


black pepper 

flat leaf parsley 

juice of 1 lemon

2 spoonful of capers 

chopped frisee

toasted bread


Start by sautéing julienne onions in a cast iron skillet with salt and pepper until golden brown. Add 1/2 cup of water, minced garlic and 1 thyme sprig until all the water is absorbed. Set aside. Prepare your bone barrow by placing them on a baking sheet bone side down. Season with salt, pepper and thyme sprigs. Bake for 20 minutes at 400 degrees or until bones are browning and marrow is sizzling. 

Prepare your salsa verde- Add chopped parsley, capers ad juice of 1 lemon in a small bowl. Whisk in 2 T olive oil and season with salt an pepper. Place your bone marrow on a platter or board. Spread your onion jam over the bone marrow, top with salsa verde and sprigs of frisee and assemble your toasted bread around the board. Enjoy!

Turmeric Sumac Wings w/ Aji Amarillo Hot Sauce

Summer is here-bring on the wings! These Turmeric, sumac wings take 20 minutes to make and don't require a BBQ. The combination of the sumac and the turmeric give the wings a natural smokiness that you'd get from BBQ wings. Aji amarillo is a hot, South American yellow chili pepper that makes a versatile hot sauce and adds a bright tangy twist to these wings. Pacha- a  Peruvian inspired and California made hot sauce company based in Redondo Beach creates a dynamic hot sauce with the perfect amount of acidity these wings crave. Grab a bottle or two here: 


  • 10-12 medium sized wings (skin on)
  • Sumac
  • Turmeric 
  • Garlic powder
  • Kosher salt 
  • Black Pepper 
  • 1 Key Lime
  • Pacha, Aji Amarillo Hot Sauce 

Preheat your oven to broil. Pat wings dry with a paper towel and line on a baking rack. If you don't have a baking rack, drain the grease 1/2 way through the cooking process to insure your wings get crispy. Coat the wings generously with sumac, turmeric, garlic powder, salt and pepper. Put the wings on the highest rack in the oven and cook for 8 minutes (or until skin is blackened and crispy) flip the wings and cook until crispy on the other side. Remove the rack from the oven and place wings on a serving platter. Before serving, squeeze fresh lime juice, Pacha Ajo Amarillo hot sauce and freshly grated black pepper. Serve with tomatillo/avocado dipping sauce or basil, buttermilk ranch.