Spicy Tuna Sashimi Nachos

Screen Shot 2016-02-24 at 11.01.33 AMWe’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.
superbowl-tunanachos-350x263

Roasted Pork Shoulder

Pork Shoulder on the SmokerIt’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

broccoliAs 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!