The Marvel Menu: Jessica Jones Bar Food Binge

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We here at The Marvel Report love bar food, but bar food is expensive and when you’re in the midst of binge-watching one of Marvel’s great Netflix mini series you might not be the most social. After all,  from Jessica Jones to Daredevil they’ve knocked it out of the park.  You may not have the the time or the inclination to leave your couch, let alone travel to a large room full of people who might comment on how you can’t pull out your headphones for missing another minute of pulse pounding heart stopping action, or how you somehow left the house in your pajamas.

To that effect we at the Marvel Menu have teamed up with actual chefs to create for you a world-class menu for this, our first netflix event Jessica Jones.  Classic simple bar food fare that we’d like to think Luke might consider putting on his menu (not that we’d ever suggest that to him.)



We have the exclusive line on Jessica Jones and what she drinks – a glimpse into the super heroine’s liquor cabinet.  Throughout the series she drinks Heaven Hill, Jim Beam, and Wild Turkey.  Each one packs a punch and you can use any of these to cook – or to enjoy.  Big thanks to our fearless director Lauren.  You can’t escape our eagle-eyed glare Jessica Jones!


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Coming to you straight from our appetizer (Daredevil) as well as representing Jeri Hogarth and the fantastic legal drama that played out right before our eyes, this lawvocado dip has been in Agent Poddig’s family for a good four or five years now.  Great with chips (you could fry your own purple ones?) or simply great on any meal, the lawvocado dip is a perfect appetizer to share with your family, friends, or strangers who’ve invited themselves into your home.


Three to five avocados, ripe

Olive oil

3 drops Tabasco sauce

tomatoes (two to three)

1/2 teaspoon garlic powder or minced garlic



Cutting Board.


Cut the avocados up and put them in a bowl.  Add olive oil, followed by tobasco drops and garlic. Think thoughts about Kilgrave and mash them into a great big mushy mess.  Set aside.

Cut up tomatoes and onions into as small a chunk as you can manage. You don’t have to dice them professionally but you want them tiny.  Once you’ve got them small, add them to the bowl.

Mix everything together using a wooden spoon or a whisker. Stir until consistency matches traditional guacamole. Enjoy with chips and whiskey.



There’s nothing more bar then a nice plate of fresh, delicious, slightly spicy hot wings.  It’s the perfect treat to prepare for friends, family, strangers, basically everyone and it’s sustaining enough that you can eat them and drink and then come out of it all sober.  Awesome!

This recipe is one of our first major creations, for help we turned to to find the right whiskey glaze that we could put our unique marvel report spin on.  You can find the original recipe for the glaze Here.  With a few changes, very small ones, we hope you’ll enjoy!


2-3 pounds of chicken wings (however many people you’re inviting over).

1/2 cup of whiskey. We recommend Wild Turkey.

2 cups packed brown sugar

4 tablespoons Worcestershire sauce

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon frank’s red hot sauce (gives that consistency)

1 cup pineapple juice

Follow proper directions for defrosting of chicken wings. Set wings aside and prepare your glaze.

Prepare your wings according to directions.

In a saucepan add all of your ingredients together.  Bring to a boil and reduce heat to a low simmer.  Pour over your wings and serve.

Add your own blue cheese dressing or alternative dressing to cool down that properly spicy wing.  Or a glass of whiskey, we’re not picky!



For this I’m extremely proud to introduce our guest chef Miss Emily Howard. A culinary genius and a friend of TMR, you can expect to see more of her delicious concoctions on a regular basis.

When I was approached about creating a dessert for Luke Cage involving peanut butter, my first thought was “Luke Cage does have very strong opinions about peanut butter.”


To which I firmly disagree (chunky peanut butter is love). But to each their own, and although our dear Power Man may feel that peanut chunks have no place near its buttery compatriot, I’m sure he’d change his mind after devouring this rich, chocolate and peanut butter dream I have created.

1 cup of water

4 ounces of semisweet chocolate, cut into pieces

21/4 cups of cake flour

11/2 teaspoons of baking powder

1 teaspoon baking soda

1/4 teaspoon of salt

1 cup (2 sticks) unsalted butter, softened

11/2 cups of dark brown sugar

1 cup of granulated sugar

3 eggs

2 teaspoons vanilla extract

1/2 buttermilk


Preheat oven to 350°.

Bring the water to a boil and carefully add the chocolate. Stir until melted; set aside to cool.

Combine the flour, baking powder, baking soda, and salt into a medium bowl, and set aside. In a larger bowl, cream the butter and gradually add the granulated sugar and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating until combined after each addition. Stir in the vanilla and add the melted chocolate. Add a third of the flour mixture, then mix in a third of the buttermilk. Alternate mixing between dry and liquid ingredients until well blended.

Pour the batter into two greased 8″ cake pans and bake for 30-35 minutes, or until a knife inserted into the center comes out clean.

Peanut Butter Buttercream

1 cup (2 sticks) unsalted butter, softened

1 cup of creamy peanut butter (Because there shouldn’t be chunks in butter!!)

1 1/2 cup of confectioner’s sugar

A pinch of sea salt

1 teaspoon of vanilla extract

2 tablespoons of heavy cream

Using a standing mixer fitted with a whisk attachment, beat the butter and peanut butter on medium-high speed for about 30 seconds or until thoroughly combined. Add the confectioner’s sugar and salt and beat on medium-low speed for about 1 minute or until the sugar is fully incorporated. Add the vanilla and heavy cream and mix for about 15 more seconds. Increase speed to medium-high and beat until the cream is light and fluffy, approximately 3-4 minutes. Be sure to scrape down the sides of bowl in between mixing.

Roasted Peanut Garnish

Roast 1 lb of chopped unsalted peanuts in the oven at 350° for about 5-10 minutes, stirring occasionally. Set aside to cool completely after roasting.


On an even surface, trim one 8″ cake round to even the top. Spread the buttercream evenly over the top. Place the second cake round on the first, and continue to spread the buttercream over the top and sides. Take a handful of the chopped roasted peanuts and apply to the sides of the cake, pressing them on gently. Slice and enjoy!

We hope you’ve enjoyed our inaugural assembly of food for the Marvel Menu! Check back Each Sunday (and possibly more frequently) for drinks, Food, Dishes, and other fun assembled straight from the fans items to honor Marvel’s Cinematic Universe and it’s characters! Bon appetite!

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