I love this range!"
Tania Lee - Whitestone, NY
Owner of a BlueStar 36” Freestanding Gas Range (RNB364CBSS)
Name: Slade Rushing
Location: MiLa, New Orleans, LA
BlueStar: 36" RNB Series Freestanding Range with a Griddle
Slade Rushing was born to be a chef and restaurateur. Growing up as the youngest of four, his life was all about food and manners. Not only did his mother cook, but his father, a real estate agent by day, was a hobby chef at night. Slade was fortunate to have the regional influence of Louisiana, as well as his home state of Mississippi to help develop his repertoire. And life was good; Slade had 96 acres to roam in his youth, with hunting and fishing at his back door.
For Slade, the college track was engineering at Mississippi State, until his migration to Johnson and Wells, luckily! (I bet engineering helps in the construction of those beautiful plates from MiLa.)
Team sports have always played an important part in Slade's life: think football, basketball, baseball, and working hard in the kitchen with wife, Allison, also a talented chef, and their new baby. It looks to me like Slade's team is winning, big!
Slade Rushing, Full Disclosure
Favorite Ingredient: Mushrooms. With a new book available from Ten Speed Press, mushrooms make many appearances, I am sure.
Favorite tool: The spoon, because it is "right for everything...the ultimate multipurpose tool".
Why BlueStar: Slade fell in love with the drop-in Wok. He knew the BlueStar was just the well built "diesel of a stove" he wanted to own forever. The stove is front and center in his new kitchen.
Unusual item in the tool box: Green bean splitter from Australia. Slade's career has taken him all over the U.S., and finally back to the South, green bean splitter in hand.
P.S. Can't wait to cook from the new book: Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, available October 2, 2012
Click here to visit MiLa's website
Stir Fried Pecan Red Snapper and Green Beans
In a small bowl, whisk together 1 teaspoon cornstarch, lime juice, soy sauce, water, sugar, vinegar, and black pepper and reserve. Heat wok over high heat on the stovetop wok burner. In a small bowl, coat the snapper well with 2 tablespoons of cornstarch. Add 2 tablespoons of peanut oil to the wok and once it is smoking, add the fish to the wok in one layer. Sear the fish on each side for 1 1/2 minutes on each side, then remove the fish to a platter. Add the remaining peanut oil and the sesame oil to the wok and then add the onion, green beans and mushrooms and stir fry for 2 minutes over high heat. Add the pecans and the garlic and stir fry one more minute. Then add the sauce and the fish, turn off the heat, and gently coat the fish and vegetables thoroughly with the sauce and reserve.