Transform your leftover holiday turkey into this original and tasty dish from McCormick, using the zesty spices of their Original Taco Seasoning Mix.
Continue readingApple and Brie Crostini
Green Beans with Shallot Vinaigrette
Make the most of our fresh, CT-grown green beans with this refreshing, healthy side dish from Julia Deane of Culinary Works. This simple preparation preserves the texture and nutritional benefits of the green beans, while the light, zesty dressing adds an additional layer of flavor. Finish with a sprinkle of toasted walnuts and enjoy!
Ingredients
1 pound green beans or combined with yellow wax beans, trimmed one side
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons white-wine vinegar
1 shallot, minced
1/2 cup toasted chopped walnuts – optional
Directions
Blanch beans in boiling salted water. When al dente, about 3 minutes, drain beans and immerse into a large bowl filed with ICE cold water. This will stop the cooking process and keep them bright green. Whisk together remaining ingredients, add salt and pepper to taste. Toss beans with dressing, taste and re-season if necessary, with salt and pepper. Garnish with chopped walnuts!
Serves 4-6
Orecchiette with Sausage, Broccoli Rabe and Squash
With autumn on its way we are all looking for tasty recipes to use the fall vegetable offerings. This butternut squash recipe shared by Julia Deane from Culinary Works makes a hearty dinner served with a simple salad. The pasta we are suggesting is orecchiette. It is a variety of pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. We have a wide variety of pasta to choose from along with these. Enjoy!
Orecchiette with Sausage, Broccoli Rabe and Squash
Ingredients
1 butternut squash, peeled and cut into 1/2″ dice or use pre cubed (4 cups generous)
Extra virgin olive oil
Kosher salt
2-3 Italian sausage links (casings removed), (optional)
1 bunch of broccoli rabe, tough bottom stems removed
3 cloves garlic, chopped
Pinch of crushed red pepper
1lb. of pasta (orecchiette) or similar
1 cup freshly grated Parmigiano
Directions
Preheat oven to 375 degrees Cube 4 generous cups Squash- butternut, acorn, pumpkin – your choice, toss with olive oil, salt and pepper. Roast 20 mins or until softened, but not mushy. Remove from oven, set aside.
Bring a large pot of well-salted water to a boil. Set up a bowl of ice water. Drop the broccoli rabe into the pot of boiling water, let cook, roughly 2 minutes, remove from the water, and immediately plunge into the ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and cut into large chunks. Start cooking the pasta.
In a large 12″ skillet, heat some more olive oil and brown your sausage meat, breaking it up with a potato masher, add your chopped garlic and crushed red pepper, more oil if necessary. Add the roasted squash, broccoli rabe, salt and some pasta water, let simmer until pasta is ready. Once pasta is almost cooked, add your pasta to sauté pan and combine well. Adding more pasta water until all are well combined and cooked through and the sauce sticks to the pasta.
Drizzle with extra virgin olive oil and sprinkle with the grated Parmigiana cheese. Toss to combine and taste.
Italian Tuna Crudo from Culinary Works
Time to enjoy a great appetizer or entrée! This recipe from Julia Deane, owner of Culinary Works is simple to make but has a complex level of tastes for all to enjoy. We suggest you freeze your platter prior to plating this recipe to give you a bit more table time. We at Walter Stewart’s offer Sushi-grade Yellowfin Tuna, fresh from the best local supplier, backed by our 200% guarantee!
Italian Tuna Crudo
Ingredients
3/4 pound highest-quality tuna, preferably loin
1 teaspoon kosher salt
1 to 2 medium shallots, finely diced (about 1/4 cup)
2 teaspoons capers, drained well and chopped
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons toasted pine nuts
1/3 cup high quality extra virgin olive oil
Juice of 1 lemon (at least 3 tablespoons)
1/2 teaspoon Dijon mustard
Radishes or cucumbers
Directions
Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice. Freeze your platter for serving. Thinly slice your radishes into very think disks.
Cut the tuna into roughly 1/8-inch thick slices. Spread onto an even layer on a cutting board. When complete cover tuna with plastic wrap. Using a rolling pin – gently roll out tuna so it is nice and thin. May also use the flat side of a meat pounder. Lay the radishes overlapping slightly on the platter. Then transfer the tuna to the platter, arranging the slices in 1 layer, a best as possible.
Sprinkle the tuna generously with the salt, then with the shallot, capers, red pepper flakes.
Combine the olive oil and lemon juice and mustard in a jar close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Top with pine nuts and serve immediately. This would pair well with a fresh green salad and quinoa to make it a dinner entrée.
Crostini with Prosciutto, Goat Cheese, Fig and Basil
We have just the right sweet and savory appetizer for you next get together. Julia Deane, owner of Culinary Works has this delicious crostini option that is great to make just before the guests arrive. The final product needs one tablespoon of goat cheese, one tablespoon of fig jam, a half slice of prosciutto and one basil leaf per crostini. Serve these immediately.
Crostini with Prosciutto, Goat Cheese, Fig and Basil
Ingredients
1 baguette
1/4 cup olive oil
coarse salt (Kosher)
fresh ground pepper
4 ounces plain goat cheese, at room temperature
1 small jar of fig jam
slices of prosciutto
fresh basil leaves
Basically you need:
Directions
The bread:
Preheat your oven to 375 degrees.
Slice your baguette in to 1/2 inch thick pieces. I like to cut mine at an angle.
Brush each piece with olive oil, then sprinkle with salt & pepper.
Bake for 8-10 minutes, or until the bread is lightly browned and crisp.
When they done, let them cool completely.
Assembling the crostini:
Spread on about 1 tbsp goat cheese.
Then spread on about 1 tsp fig jam.
Roll together 1/2 slice of prosciutto with 1 basil leaf, and place it on top of the fig jam.
Check out this recipe and more from Julia Deane at Culinary Works
Pickled Red Onions & Carrots
Need to spice up your carrots as a fresh and delicious side? Check out Julia Deane’s recipe from Culinary Works for pickled red onions and carrots. These are a great complement to anything Mexican, burgers, salads, sandwiches. You name it, these are a colorful and healthy vegetable option.
Pickled Red Onions & Carrots
Ingredients
2 red onions, sliced
3-4 carrots, peeled and sliced into 1/2 inch thick sticks
1 cup cider vinegar or whatever you have on hand that is clear to light colored 1/4 teaspoon dried oregano
1.5 teaspoons salt
2 teaspoons sugar
Direction
Bring a small saucepan of water to a boil. Blanch the 2 sliced red onions for 1 minute and drain in a colander. Add the carrots to the boiling water and cook for 3 minutes or so, check them, you want them al dente. Then return the carrots and onions to the pan, and add the cider vinegar, oregano, salt and sugar. You want them to be mostly covered in vinegar, add a little water if they are not mostly covered. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions, carrots and brine to a shallow bowl and chill. Then store the onions, in some type of glass container. The onions will turn a pretty color of a pink and will get crisp as they cool. They’ll keep for weeks in the refrigerator.
Check out Julia Deane’s recipe from Culinary Works
Spicy Tuna Sashimi Nachos
We’re sharing Julia Deane of Culinary Works’ mouth-watering recipe for Spicy Tuna Nachos. Throwing an Oscar get-together? This is an Oscar-worthy addition to your Red Carpet affair! A crowd pleasing, easy to pass, appetizer that’s a perfect showcase for Stewart’s 200% Guaranteed Fresh Sushi Grade Tuna (available in our fresh seafood case).
Spicy Tuna Sashimi Nachos
Ingredients
1 lb fresh tuna steak – ask for sushi grade
1/2 cup soy sauce
1/2 cup green onions, sliced – tops and bottoms
2 tbsp ginger, minced
2 tsp sesame seeds
2 tsp sesame oil
1 tsp red pepper flakes
1 lime
1 firm avocado, diced
Hearty tortilla chips
For Sriracha mayo
3 tbsp mayonnaise
1 tbsp Sriracha sauce
1 tsp lime juice
Directions
For Sriracha mayo, mix together mayonnaise, Sriracha, and lime juice until smooth.
In a frying pan, toast sesame seeds on medium heat for 3-5 minutes until mostly golden. Mix together toasted sesame seeds, soy sauce, sesame oil, green onions, ginger, red pepper flakes, and the juice of one lime (about 1 tbsp). Slice tuna steak into strips lengthwise and chop into 1/4 inch cubes. Evenly coat tuna cubes in soy sauce mixture. Chill for 1 hour. Remove tuna from refrigerator and add in avocado cubes. The tuna will have a slightly brownish tint from the soy sauce, but don’t worry it is still fresh!
Use a slotted spoon to ladle tuna sashimi over each individual tortilla chip and garnish with spicy mayo. Alternatively – you can use this as a dip oven an ice bath. Either way make sure the tuna is very cold when placed on the chip. It tastes so much better.
Click here for the recipe.
Roasted Pork Shoulder
It’s time for some great main dishes for the holidays. Julia Deane from Culinary Works shares a delicious pork dish with rich flavor and texture. Note the marination timing. The longer you marinate, the more complex the flavor. This pork shoulder serves seven to ten people when accompanied with the usual side dishes.
Roasted Pork Shoulder
1 5-8lb pork shoulder, bone-in (place your orders with our meat dept.)
1 cup sour orange juice (from Seville oranges) OR 1 cup tart grapefruit juice OR 1/2 cup each orange and lime juice
2 tablespoons vinegar
1/4 cup olive oil
1 medium yellow onion, quartered
8-10 large garlic cloves, peeled and crushed
1 1/2 cups chopped cilantro
1 large red bell pepper, seeds and center ribs removed
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons paprika (sweet or smoked Spanish)
5-8 teaspoons kosher salt (1 teaspoon per pound of pork)
2 teaspoons ground black pepper
1-2 cups water
Rinse pork shoulder under cold water and then pat very dry. Place skin-side up in a large roasting pan, right on the pan (not on roasting rack). Use a knife to cut slits into the skin and fat.
Combine the orange juice, vinegar, olive oil, onion, garlic, cilantro, red bell pepper, cumin, oregano, paprika, salt, and pepper in a blender or food processor and puree into a smooth paste.
Use your hands to rub the pork shoulder with the paste on all sides, pouring into any crevices and into the slits cut in the skin. Use all of the marinade. Cover pan with plastic wrap and let marinate a minimum of 2 hours and up to 2 days.
When ready to cook, remove from refrigerator and let sit at room temperature 30 minutes to take off some of the chill. Pour water into bottom of pan so that it goes up about 2 inches on the side of the pork. Preheat oven to 325 degrees. Cover roasting pan tightly with foil or pan cover and place in oven on lowest rack to bake for 4 to 7 hours or until very tender. (Smaller roasts cook less when larger roasts take more time. It’s very difficult to “overcook” as long as you keep the heat low, the roast covered, and the liquid in the pan–you can even go down to 300 degrees if you want to be safe.)
Once meat is tender, remove foil from pan and let broil about 5 to 10 minutes, or until skin is crisp and crackling. You can shred it at this point while warm or slice it. Serve it with pan juices or add some barbecue sauce. Or serve barbecue sauce on side.
Braised Broccoli with Garlic
As we move into the fall, it’s time to search out vegetables that can add not only a healthy element to a meal but create colorful variety. Julia Deane, owner of Culinary Works, shares with us a simple and easy way to please your family and friends. This serves many but its easy to cut the recipe down if its just a couple of you.
Braised Broccoli with Garlic
Ingredients
2 large heads broccoli – preferably organic
3-4 cloves garlic
Olive oil
Salt and Pepper
2 cups Chicken Broth – preferably organic
Directions
Trim the bottom stalk off the broccoli and cut it into even size florets, about 1.5 inches in diameter and 3-4 inches long. Gently smash the garlic to peel the skin and slice each clove, set aside. Preheat your largest skillet over medium heat and add a very generous coating of olive oil. Then add more olive oil, because guarantee you did not add enough the first time, it makes a difference. Add your broccoli and sauté it for 2-3 minutes, season generously with salt and pepper. Add your garlic to broccoli and continue to sauté for 1-2 minutes or until you smell the garlic. DO NOT let it burn. Add your broth and cover with tight fitting lid. Let cook for 10-12 minutes, taste, check for doneness and re-season if necessary. You may need to add more broth – just check it a few times.
Welcome Julia to our list of chef contributors
Julia Deane of Culinary Works lives and works locally and has had a passion for food from an early age. She began her culinary career as a young child baking in the kitchen with her mother and brothers. Lessons learned from baking pies and cakes has lead to experimenting with various foods and cooking techniques throughout her career. “I believe the best method of learning is through practical experience in the kitchen. I truly enjoy helping others learn how to become better cooks for themselves and for their loved ones. It makes for a happier and healthier table. There is something to be said for coming together, cooking and sitting down to enjoy the fruits of your labor.” says Julia. We look forward to many delicious recipes to come!