Author Archives: Chef Justice Stewart
Rabbit Chasseur
This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy! Read the rest of this entry
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Venison w/Chanterelles & Fettuccine Rigate
A few years ago I became friends with legendary chef Jeremiah Tower via social media, and every now and then I would seek his advice on food and cooking. There was one time I came to him to seek his advice on the best way to cook dried chanterelle mushrooms. Read the rest of this entry
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Slow Cooked Chicken, Guinness Stout, And Leek Stew
Brrrr. The cool air has finally moved into NYC this weekend. The weather sucks but it’s perfect for cooking those one pot comfort foods. I have not used my crock pot in ages and almost forgot how great they are. The chicken was fall apart tender and the stew itself rocked! So many layers of flavor with the leeks and stout, and don’t worry about the alcohol in the stout, it will burn off during the cooking process. This recipe should warm you up, Enjoy!
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A Foodie Road Trip: Northern California Edition
My goal: Eat everything in California!
What’s good everyone? I recently traveled back to California to enjoy more of its beautiful scenery, the wine, and most of all, the FOOD! Plus I wanted to be able to brag that I drove the entire length of the State and visited every county, lol. My last visit here we covered 1230 miles from San Francisco to San Diego visiting different cities over a 2 week period (read about it HERE). This time we are heading to see what Northern California has to offer. Read the rest of this entry
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Mediterranean Seafood Paella Risotto
Summertime in NYC is here! I want to bring seafood back to my blog during the season. I love risotto and I love paella, so why not combine the two? Ok seriously, I could not find Spanish short grain rice (Bomba Paella Rice) so I used the next best thing, Risotto. I also did not have a paella pan handy (I recommend one), so I used my 16 inch cast iron pan to get the job done. Enjoy!
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Lobsterlicious Pasta!
Lobster Pasta
With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. Read the rest of this entry
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A Foodie Road Trip: Las Vegas/Grand Canyon Edition
Having fun with shrimp at Madison Square Garden
Hey everyone! I am back from a long hiatus and ready to start blogging regularly again. Some very positive things have happened in my life since last fall. Read the rest of this entry
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Chicken Gumbo
A wonderful and authentic gumbo recipe ” Str8 Outta The Bayou”! Read the rest of this entry
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Jamacian-Style Curry Shrimp
Jamaican-style curry shrimp
Living in Brooklyn, NY I have had my fair share of great island food, since we have a huge Caribbean population here in the Boro. Here is my spin on Jamacian curry shrimp, enjoy! Read the rest of this entry
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Cajun Style Fried Frog Legs
I’m Back! I have not been posting for a little bit due to computer issues(burnt out Laptop). I am officially back up and running with a new and better PC. I will be posting a whole lot more, because we have so much catching up to do! Lets get back into the flow with another Cajun dish straight out of the bayou, Enjoy!
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Gourmet De-Constructed 