Author Archives: Chef Justice Stewart
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
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
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 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
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
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
Happy Independence Day! The summertime is here and I know you have not heard from me in a while, but for good reason. I have some amazing news! Read the rest of this entry
This recipe is a riff on the popular dish, Swedish meatballs. The combination of lean veal and fatty ground pork will have your family lining up for seconds. Read the rest of this entry
Lately I have been experimenting with Paleo recipes at home in my effort to eat cleaner. I have never tried to add grapes to seafood because it sounds like a not so good combination. I proved myself wrong with this recipe. Read the rest of this entry
Summertime in NYC will always be the season for great seafood. This recipe doesn’t skimp on it either. The combination of butter poached lobster, spicy Alfredo sauce, and shellfish ravioli (made easy with wonton wrappers) work together magically.
Here is a crab dip that will have your dinner guest begging for the recipe! Read the rest of this entry
Living in NYC, I have access to all types of authentic food from all over the world. If you ask me what is my all-time favorite type of cuisine, I’d tell you Indian food. Read the rest of this entry
While some of us view rabbits as a cuddly and furry pet, then there are those of us that view them as a food source. In fact, rabbits have been raised for food for thousands of years. I tried it for the first about 25 years ago and I’ve been hooked on it since then. Frying it is my favorite way to cook it, especially after letting it marinate overnight in buttermilk and herbs. Enjoy! Read the rest of this entry
This easy bisque recipe is both flavorful and comforting for the cold winter season. Enjoy! Read the rest of this entry
Happy New Year everyone! We are going to kick off the year with a yummy recipe using camel meat. People always ask me, “what does camel taste like?”. I can only best describe it as slightly gamey and a cross between beef and lamb. Read the rest of this entry
One could never accuse me of being fancy when it comes to food and cooking. But there was something about the idea of preparing one of the world’s luxury food items that sounded like a good challenge to try at home… Read the rest of this entry
There is nothing like a delicious roasted duck with a crispy skin and a tasty glaze. This recipe is right on time for the holiday season, enjoy! Read the rest of this entry
A black-skinned chicken? Say it ain’t so. This was my first reaction while shopping at a new Asian market in my neighborhood. I have heard that chickens like this existed, but I have never actually come across one myself. There was no way I was going to leave the store with out one! Read the rest of this entry
Fall is once again upon us in the Northeast, and it is now time for comforting stews and roast. I’m gonna start the season off with one of my favorite recipes when it gets a little chilly outside, Chicken Pot Pie! Read the rest of this entry
Hummus has always been one of my favorite side dishes. This recipe is pretty easy to prepare and delivers big on flavor. Enjoy!
Here is a very flavorful recipe with some Italian flair, Enjoy!
I have loved to go fishing since childhood, and as I got older I have grown to love it even more. There was a time when my father and I would catch fish that we sometimes considered, “a garbage fish” and we would throw them back. The fish we threw back would consist of small sharks, Sea Robins, and the fish highlighted in this recipe, skate or stingray.
Hello everyone, I am back from my very first trip to the US Virgin Islands. There was plenty of fun in the sun, but as usual I was excited to try the food! We were staying on the island of St. Thomas at Point Pleasant Resort and our villa was right on the ocean in Water Bay. Another cool thing, is that our unit featured a full kitchen which made me very happy. So I decided to do a combination of cooking Caribbean dishes and visiting local eateries. Read the rest of this entry
What’s up foodies? First I would like to thank those of you who attended my first pop-up dinner at Clemenza’s Restaurant in Queens, NY. The event was sold out, the guest were great, and the food was magnificent. I look forward to doing this more often at different locations. I will keep you all posted!
Now today’s recipe features an ingredient that is not very common here in the United States… Camel meat! Read the rest of this entry
Come on out and join me as I host my very first public event being held in Queens NY on April 16 2016. There is a limited amount of tickets available for this exclusive event and at a low price of $85 they will sell out fast, so don’t hesitate or you will miss out on a night of great food and fun! See you there!
** It will be greatly appreciated if ticket buyers email me their entree choice for yourself and your guests in advance to help me calculate inventory and food cost for the event: Justiceserved7@yahoo.com. Thank you everyone!
8:45 PM dinner (seating begins 8:30pm) *SOLD OUT
This is a dish I had at a restaurant some years back during a trip to New Orleans. There is something about Cajun/Creole food I absolutely love. Maybe it’s because the flavors are big, bold and comforting at the same time. Some think that all Cajun food is spicy, but that is not completely true. Like other cuisines, you can always adjust the spice level to your liking. The Creole seasoning recipe given here I would say the level of spiciness is medium. Feel free to use red snapper or drum fish for this recipe if you do not have catfish. Enjoy! Read the rest of this entry
What inspired me to cook this dish? Last year I had the opportunity to attend the Jamaican Jerk Festival in NYC. I was invited by my a good friend of mine Chef Eddie G of “Coast To Coast Cuisine’. He was doing food demonstrations throughout the day with fellow celebrity chef, Chef Irie of “Food on Fiyah!”. With about 40,000-50,000 people expected to attend including the mayor of NYC, how could I turn that down? Read the rest of this entry
I really love the all of the different types of curries from all over the world, such as Indian, Jamaican, Middle eastern, and Asian. I especially love Thai cuisine so this easy to make recipe is my version of this Southeast Asian dish. Enjoy! Read the rest of this entry