A feast for the eyes...

As you know (and if you don't well then it's about darn time to jump on the bandwagon), Stuart and Welch Catering is now OFFICIALLY Michael Stuart NY.   With our fancy new website now launched,  I wanted to give you, and your salivary glands, a little taste of the mscnyc magic.

Michael just completed a photo shoot with his star quality culinary creations. The shoot was held at The Green Building, a beautiful raw space in Brooklyn that used to be a brass foundry.

Photos taken by the incomparable Jen Huang http://jenhuangphotography.com/

And now for the FOOD...

OUT OF AFRICA

peri peri lamb

w/red lentils, calypso beans, shredded brussel sprouts

braised oxtail

w/smokey cauliflower, romesco, cippolini onions, rosemary oil

confit of pork belly

w/pickled tangerine

rock shrimp quinoa

w/spinach, pancetta, avocado, toasted almonds

And since it wouldn't be fair to make you drool over these delectable dishes without offering you the chance to sample a little something, here's our top secret recipe for...

rock shrimp quinoa

*1/2 lb rock shrimp

DRY RUB:

½ cup Kosher Salt
¼ cup Smoked Turkish Pepper
½ cup Turmeric
½ cup Chili Powder
¼ cup Smoked Paprika
1 tablespoon Garlic Flakes
1 tablespoon Onion Flakes
1 tablespoon Mustard Powder
1 tablespoon Ground Cumin
1.5 tablespoons Ground Corainder
2 tablespoons Ginger Powder

This recipe makes about 1.5 pints of dry rub. I use it on everything from roasted chicken, ribs, brussel sprouts, potatoes, and everything in between. its THAT good.

In a small mixing bowl, toss the shrimp with the spice mixture and a little olive oil. Refrigerate while preparing the rest of the ingredients:

organic red quinoa (cook like pasta. takes about 15 minutes or so.)
slivered almonds (toast in a dry pan or oven till golden brown)

baby spinach (leave raw)

pancetta (dice & render in a saute pan, then drain on paper towels)
avocado (slice or dice)
lemon zest (use a microplane to zest)

Once the quinoa is cooked, let cool in refrigerator.  When ready mix in raw spinach, pancetta, toasted almonds, lemon zest, a little olive oil, salt & pepper. 

Lay quinoa out on a platter or plate, spread some avocado on top.  

Heat a small saute pan over med-high heat.  Add a little grapeseed or canola oil. When oil starts to smoke a bit add shrimp and saute for a minute or two until cooked through. Spoon over the quinoa and enjoy!