Author Archives: Chef Justice Stewart

The Kingsford SteakAger: Is It Worth It?

I must admit that I have a love affair with steak, especially when it’s dry aged. I have been to some of the best steakhouses in NYC and I know that dinner in a quality steakhouse here can easily cost in excess of $200+ for two people. So I usually reserve a trip to this type of restaurant for special occasions only. The reason why these places are so expensive: dry aged steak. (plus, this is NYC) Read the rest of this entry

Take a Walk On The Wild Side III: Southern Fried Python

When most people hear the word “snake”, the last thing on their mind is food. Believe it or not, eating snake in the United States is not all that uncommon.

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Interview with Hungry Squared Podcast

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Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…

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Pan-Seared Duck Breast with Pomegranate Dressing

 

Take some of the uncertainty out of cooking perfect duck breasts with the sous vide method. Then dress your field salad up in pomegranate seeds and let the duck be the star of this simple plate. The tartness of the pomegranate dressing complements the rich flavor of the duck and crispy texture of the skin. Read the rest of this entry

New Orleans-Style BBQ Prawns

This simple and easy recipe is inspired by a BBQ shrimp dish I had at Mr. B’s Bistro in New Orleans many years ago. These massive prawns are tossed in a buttery Creole sauce and served with crusty french bread. It makes a great appetizer at your next dinner party! Read the rest of this entry

Madras Curry-Spiced Lamb Chops (Sous Vide)

Lamb is one of those meats that you either love it, or you hate it. Folks that don’t like it usually suggest that the meat is too gamey for their taste. This can be true in some cases, but not all. Read the rest of this entry

Holiday Cranberry & Walnut Stuffed Turkey Roulades

Thanksgiving and Christmas are both within the next 60 days. This is a time when folks from all over America are getting their holiday recipes ready so they can impress friends and family with amazing holiday dishes. The single universal dish served in most American households during Thanksgiving is turkey cooked one way or another. There is nothing like a slice of juicy turkey breast to go with all of the yummy and festive side dishes. But the one problem cooks encounter with turkey, is that the breast meat can easily become dry if over-cooked, even by a little bit. The solution… Sous Vide! Read the rest of this entry

Venison Tenderloin w/Blackberry Sauce

Venison has always been one of my favorite wild game meats. More and more these hunted animals are popping up in local supermarkets around the U.S. And while the number of hunters has declined in the last few years, farmed game is growing in popularity. National organizations representing deer and elk farmers are reporting rapid growth and substantial economic impact of their industries, indicating consumer demand. Read the rest of this entry

Announcement: My cookbook is now available!

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What’s up foodies? I hope you all had a great summer. I am happy to announce that my new cookbook is now available for order! It is  published by Page Street Publishing and distributed by Macmillan. The book takes the reader around the world with exciting recipes prepared using the sous vide method. Mastering The Art Of Sous Vide Cooking features delicious recipes such as Read the rest of this entry

Herb Crusted Sous Vide Pork Chop w/Meyer Lemon Cream Sauce

The sous vide revolution is in full effect! If you have not tried this type of cooking yet, you are truly missing out! And if this method is new to you, let me explain to you what it is. Sous vide is low temperature cooking that involves vacuum sealing food items in heat safe cooking bags and placing them in a precision temperature water bath for a period of time. Your food maintains it’s nutrients and remains juicy and flavorful. Pork does particularly well when cooked with the sous vide method. In this recipe Read the rest of this entry

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