Author Archives: Chef Justice Stewart
Mastering the Art of Sous Vide Cooking
What’s up foodies? I am happy to announce that my new cookbook is now available! Published by Page Street Publishing and distributed by Macmillan. The book takes readers around the world with exciting recipes prepared using the sous vide method. Contact me directly for signed copies @ gourmetdeconstructed@yahoo.com Mastering The Art Of Sous Vide Cooking features delicious recipes such as
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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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A Foodie Road Trip: St. Petersburg Edition
Lionfish Ceviche
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
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Savory Veal & Pork Meatballs
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
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Zoodles w/Shrimp & Grapes (The Paleo Edition)
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
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Butter Poached Lobster w/Shellfish Ravioli
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.
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Spicy Crab Dip
Here is a crab dip that will have your dinner guest begging for the recipe! Read the rest of this entry
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A Taste Of India… Goat Vindaloo
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
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Buttermilk Fried Rabbit
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
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Shrimp Bisque
This easy bisque recipe is both flavorful and comforting for the cold winter season. Enjoy! Read the rest of this entry
Gourmet De-Constructed 