Mike Marts Announced As New Executive Editor at Marvel

Mike Marts Announced As New Executive Editor

Marvel Entertainment is excited to announce the return and addition of Mike Marts as Marvel’s newest Executive Editor.

Mike Marts was Senior Editor for New X-Men, Astonishing X-Men working closely with Grant Morrison, Frank Quitely, Joss Whedon and John Cassaday and numerous other X-related hit titles at Marvel Comics from 1996 until 2006 when Marts made the leap to DC Comics. While at DC Comics, Marts was Group Editor managing the Batman books, but beginning this February, Marvel is excited to welcome him back to the “House of Ideas” as one of our newest Executive Editors.

No one could be more thrilled then Editor in Chief Axel Alonso. “Mike Marts is a seasoned veteran who’s edited some of the most critically acclaimed and highest-selling series of the last decade,” says Alonso. “I’m overjoyed to see him return home, and I can’t wait to see what he brings to Marvel!”

“It’s amazing to see how Marvel has grown as a company since I worked there last,” says Marts. “I am beyond thrilled to be rejoining this powerhouse at such an exciting time.”

Mike Marts returns to Marvel amidst the hugely successful and ambitious All-New Marvel NOW! initiative – featuring bold new launches from some of the industry’s hottest creators.

Big Game Bites: Cap’s Sloppy Joe Sliders

We’re counting down to kickoff of the big game–and more importantly–a brand new look at Marvel’s “Captain America: The Winter Soldier” with tons of awesome new Captain America content. To help you make your big game party the most Cap-tastic it…

Clark Gregg Takes Stock of Marvel’s Agents of S.H.I.E.L.D.

Agent Coulson has had a rough time of it so far in “Marvel’s Agents of S.H.I.E.L.D.,” learning that the organization he’s given his life to–literally–has been keeping secrets from him. But with his team finally coming together, things just may be loo…

Big Game Bites: Black Widow’s Bone Marrow & Caviar

Big Game Bites: Black Widow's Marrow & Caviar

We’re counting down to kickoff of the big game–and more importantly–a brand new spot for Marvel’s “Captain America: The Winter Soldier” with tons of awesome new Captain America content. 

To help you make your big game party the most Cap-tastic it can be, we asked some of the greatest chefs in the world to create dishes inspired by “Captain America: The Winter Soldier.” Find all our recipes here, and don’t miss the epic new movie spot on February 2!

We couldn’t gather Marvel-themed recipes without Chris Cosentino. Cosentino is the chef/owner of Incanto in San Francisco, winner of Bravo’s “Top Chef Masters,” a cookbook author and, most importantly, writer of WOLVERINE: IN THE FLESH. So, Natasha? “Black Widow is just a plain badass,” says Cosentino. “Being from Russia she is not squeamish about bone marrow, and her love of caviar is part of her DNA. The marriage of the these two ingredients is very similar to her persona. A beauty. A beast. All rolled into one.”

Black Widow’s Bone Marrow, Caviar & Herbs by Chris Cosentino
Serves 6

Ingredients:
18 center-cut marrow bones, each 2 inches (5 cm) long and split lengthwise
Sea salt, preferably Halen Môn
Freshly ground black pepper
Extra-virgin olive oil for brushing and dressing
12 slices coarse country bread 
1 lemon
1/3 cup (1/3 oz/10 g) fresh chive batons (1/2-inch/12-mm lengths)
1/3 cup (1/3 oz/10 g) fresh tarragon leaves
1/3 cup (1/3 oz/10 g) fresh chervil leaves
1/3 cup (1/3 oz/10 g) fresh flat-leaf parsley leaves
1/3 cup (1/3 oz/10 g) celery leaves
Splash of fresh lemon juice
4 oz (125 g) caviar, the best you can afford

Instructions:
Remove the marrowbones from the refrigerator 2 hours before you plan to roast them to ensure the marrow cooks evenly. Season them with salt, pepper, and olive oil and stand them upright in a roasting pan. Preheat the oven to 500F (260C). 

Preheat a stove-top grill pan over medium heat. Brush the bread slices on both sides with olive oil and then season on both sides with salt and pepper. Grill the bread, turning once, until etched with grill marks and crisp on both sides, about 2 minutes on each side. Alternatively, preheat the broiler and toast the prepared baguette slices on both sides. When the bread is ready, rub each slice on one side with the whole lemon, releasing the natural oils of the zest to flavor the bread. 

Roast the marrowbones until the marrow is soft in the center of the bones and warm throughout, 8–10 minutes. 

Just before the marrowbones are ready, in a bowl, combine the chives, tarragon, chervil, parsley, and celery leaves. Drizzle with a little olive oil and the lemon juice and toss to coat evenly.
Transfer the bones to a warmed platter, and top each bone with a spoonful of the caviar. Scatter the herb salad over the bones and place the bread on the platter. Serve right away with small spoons or spreaders.

 
Follow Chef Cosentino on Twitter–@offalchris and Instagram–@offalchris, and like Chef Cosentino on Facebook. Check out the official site for Chef Cosentino’s restaurant Incanto. Stay tuned to Marvel.com for more recipes and “Captain America: The Winter Soldier” content!

Big Game Bites: Crossbones’ Pozole Rojo

Big Game Bites: Crossbones' Pozole Rojo

We’re counting down to kickoff of the big game–and more importantly–a brand new spot for Marvel’s “Captain America: The Winter Soldier” with tons of awesome new Captain America content. 

To help you make your big game party the most Cap-tastic it can be, we asked some of the greatest chefs in the world to create dishes inspired by “Captain America: The Winter Soldier.” You can find all our recipes here, and don’t miss the epic new movie spot on February 2!

Aarón Sánchez, co-host of Food Network’s hit series, “Chopped” and the chef/owner of Kansas City’s Mestizo, brought the heat with his dish. “Like Crossbones’ slick mercenary style,” says Sánchez, “the spice of the chiles used in this dish will sneak up on a person, slowly and subtly. The red color of the dish represents the Red Skull, who Crossbones’ has worked side-by-side with [in the comics].”

Crossbones’ Pozole Rojos by Aarón Sánchez
Serves 8

Ingredients:
One 6-pound boneless pork butt
1 quart chicken stock (low-sodium store-bought is fine) 
1 head garlic, separated into cloves and peeled
Salt
1 teaspoon dried whole oregano (preferably Mexican), crumbled
2½ cup Chile Colorado Sauce (see recipe further down)
3 15-ounce cans white hominy, drained
Garnish:
Vegetable oil, for frying
8 corn tortillas, cut into thin strips
Finely chopped white onion
Thinly sliced radishes
Lime wedges
Dried whole oregano (preferably Mexican) 

Put the pork in a large heavy stockpot or Dutch oven. Add 3 quarts water, the stock, garlic and 1 teaspoon salt and bring to a boil. Skim off and discard any foam that rises to the surface. Stir in the oregano, reduce the heat, and simmer gently, uncovered, until the pork is tender–about 3 hours. 

Lift the pork out of the broth onto a cutting board. Shred the pork with two forks and return it to the broth along with the Chile Colorado Sauce and hominy and another teaspoon of salt. 

Bring to a boil, then reduce the heat and simmer for 30 minutes. 

While the pozole cooks, line a baking sheet with paper towels. Pour ½ inch of vegetable oil into a large skillet over medium-high heat. When the surface shimmers but the oil is not smoking (if it is, reduce the heat!), fry the tortilla strips in batches – so you don’t crowd the skillet – just until they’re golden brown, about 3 minutes per batch. Transfer them to the paper towels to drain and sprinkle them very lightly with salt while they’re still hot. 


Serve bowls of pozole with the tortilla strips and bowls of onion, radish slices, lime wedges and oregano, and let your guests garnish their own servings. 

    Chile Colorado Sauce
    Makes 2 Quarts

    Ingredients:
    3 medium Spanish or white onions, quartered
    8 medium fresh tomatillos, husked and washed
    4 plum tomatoes, cored and quartered
    8 whole garlic cloves, peeled
    Olive oil, for drizzling
    1 ancho chile (½ ounce), stemmed, seeded and deveined
    2 guajillo chiles (½ ounce), stemmed, seeded and deveined
    1 quart chicken stock (low-sodium store-bought is fine) 
    Salt and freshly ground black pepper

    Preheat the broiler.

    Put the onion, tomatillos, tomatoes and garlic on a baking pan and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until the vegetables start to get charred, about 7 minutes. Remove, set aside, and let cool to roomtemperature. 


    In a large dry skillet over medium-low heat, toast the guajillos, turning them over halfway through, just until they smell great–about 1 minute. Transfer them to a bowl, cover them with hot water and let them soak until they’re soft, about 30 minutes. Drain the chiles and discard the soaking water. 


    Combine the vegetables and chiles in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture is very smooth. Transfer each batch to a bowl as it’s done, and stir the batches together well. Season with salt and pepper to taste. 


    Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.


    Follow Chef Sánchez on Twitter–@
    chef_aaron and Instagram–@chef_aaronsanchez. Like Chef Sánchez on Facebook and add him on Google Plus. Check out Chef Sánchez’s official website. Stay tuned to Marvel.com for more recipes and “Captain America: The Winter Soldier” content!

    Marvel Announces the Release of the API Program

    Marvel Announces Release of The API Program

    Marvel Entertainment is excited to announce the Marvel Comics API, Marvel’s new application programming interface (API), which gives developers access to portions of Marvel’s comic data for use in their personal, non-commercial websites and applications. Beginning Friday, January 31st, the beta version of the Marvel Comics API is available on the new Developer Portal on Marvel.com. This represents the first API program by any major comic book publisher and provides an innovative way for fans to interact with Marvel Entertainment and Marvel’s digital content. 

    The Marvel Comics API is a set of web services that give fans access to Marvel’s rich repository of data about over 30,000 comics and 7,000 series. The API lets fans access information from Marvel’s 75-year publishing history, including cover art, characters and comic book crossover events. Developers will now have the opportunity to create personal applications and websites that express their individual appreciation and experiences with Marvel Comics. From feeds on blogs to mini-applications, developers everywhere can use the Marvel Comics API to create compelling digital experiences using Marvel’s treasure trove of data.

    Peter Olson, VP of Web & Application Development says, “Our API program is a cool new way to explore and interact with Marvel Comics. Unlike lists of books, movies, or news articles, our comics are an inter-connected web (no Spidey pun intended!) of data spanning 75 years. It’s the relationships between them that are fascinating. Everything is connected and continues to expand as more comics are released each week. With our API program, once again, Marvel is changing the comics and publishing technology landscape.”

    Developers can create accounts, access the API, test drive queries in interactive forms, read documentation and ask questions at Marvel’s new Developer Portal at developer.marvel.com.

    The Marvel Comics API provides a deep look into the underlying data of the Marvel Universe – it’s another way Marvel Comics is making the Marvel Universe “Your Universe”.

    Aspen New Releases 01-29-14!

    The week of January 29th sees the release of three new Aspen titles: All New Fathom #5, All New Executive Assistant: Iris #3 and Trish Out of Water #4! Collect all three today or check with your local retailer, Comixology … Continue reading