Italian Tuna Crudo from Culinary Works

Tuna-Crudo-350x350Time 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
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
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.

Blueberry Crumb Bars

cw-nantucket-14-350x350It’s local berry season and Julia Deane from Culinary Works  shares these crumb bars that are sure to please. There are a lot of blueberries in this recipes so every bite is full of berries. These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Cut these into 36 smallish rectangles for a great grab and go treat.
Blueberry Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees F. Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. This could take an extra 10 to 15 minutes depending on your oven. Cool completely before cutting into squares. Great served with vanilla ice cream!

Spiced Salmon on Cedar Planks

XL-Catlin-Cedar-Plank-Salmon-263x350Nothing says summer than a good grill recipe and Julia Deane from Culinary Works has just the dish. This serves four and easily doubles for your holiday crowd. To prep you do need to soak the cedar planks (available in store!) in water for at least on hour by weighted down. If you do this and marinate the salmon at the same time you should have a great seasoned dish. Enjoy!
Spiced Salmon on Cedar Planks
2 teaspoons paprika
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper
2 tablespoons olive oil
Salt and pepper 4 Salmon filets or steaks 4-6 ounces each
1 lime, cut in half, juiced
1/3 cup rough chopped, cilantro
1/2 small onion, chopped
Extra Virgin olive oil
Preheat oven to 350 degrees. Season the salmon with salt and pepper. Combine the spices in a bowl and mix well. Season the salmon with the spice mixture. Let it sit to absorb the flavors. Combine the cilantro, onion, lime juice in a bowl. Add enough olive oil to make it a nice thick paste to garnish the salmon. Brush the planks with oil and place salmon on tops of planks. Place planks on sheet pans if they fit. Cook for 12-15 minutes (especially if your salmon is cut into individual pieces), longer 15-20 minutes if you have a large filet.
If using a gas grill, preheat on high then turn down to medium before placing the plank on the grill. Salmon should take 10-15 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Insert a sharp knife gently inside for 6-7 seconds and touch the knife tip to tell if hot and cooked. Spoon the sauce over the salmon and serve on or off the planks, your choice!

Crostini with Prosciutto, Goat Cheese, Fig and Basil

CulWorks030916 79754We 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
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:
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