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Recipes: Cooking with Food & Wine Magazine’s Justin Chapple

On Zuiderdam’s recent Panama Canal cruise, Justin Chapple, senior test kitchen editor at Food & Wine Magazine, was onboard and gave exciting and mouth-watering presentations for guests in the ship’s Culinary Arts Center presented by Food and Wine. Now we have Justin’s delicious recipes so you can make his dishes at home.

Food & Wine Magazine's Justin Chapple had a great time onboard showing guests how to make delicious dishes.

Food & Wine Magazine’s Justin Chapple had a great time onboard showing guests how to make delicious dishes.

CALIFORNIA BLT
Total time: 45 min
Serves 4

Ingredients:
24 thin bacon slices
1/2 cup mayonnaise
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
Kosher salt and pepper
8 slices multigrain sandwich bread, lightly toasted
1 Hass avocado
2 Persian cucumbers
1 medium tomato, thinly sliced
4 small bibb lettuce leaves
1/2 cup mixed sprouts, like radish, sunflower and alfalfa

Directions:
1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper or foil. Weave 6 strips of bacon into a lattice on the baking sheet, leaving enough space for 3 more lattices. Repeat with the remaining bacon strips.

2. Set a rack upside down on the bacon. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.

3. Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season the tarragon mayonnaise with salt and pepper.

3. Spread the tarragon mayonnaise on each slice of bread. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the bread and sprinkle with salt and pepper. Top with the bacon lattices, bibb leaves and sprouts. Close the sandwiches and serve.

Justin having fun snapping a selfie following his presentation.

Justin having fun snapping a selfie following his presentation.

SHRIMP ROLLS WITH CHILE SAUCE
Total time: 45 mins.
Makes 12

Ingredients:

Spring Rolls
2 Tbsp. canola oil, plus more for frying
1/4 cup minced red bell pepper
1/4 cup minced green cabbage
2 tsp. finely grated peeled fresh ginger
1 pound large shrimp—shelled, deveined and minced
4 scallions, finely chopped, plus thinly sliced for garnish
1 1/2 Tbsp. unseasoned rice vinegar
2 tsp. cornstarch
1/2 tsp. toasted sesame oil
1 large egg, beaten
12 sliced white sandwich bread, crusts removed
Sesame seeds, for garnish
Spicy Mustard Sauce(recipe follows) and Sambal oelek, for serving

Directions:
1. In a large skillet, heat the canola oil until shimmering. Add the red bell pepper, cabbage and ginger and cook over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shrimp and cook, stirring frequently, until just cooked through, about 3 minutes. Stir in the scallions, vinegar, cornstarch and sesame oil and cook for 1 minute. Scrape into a medium bowl and season generously with salt; let cool completely. Add the egg to the filling and mix well.

2. Using a rolling pin, flatten each slice of bread. Arrange the bread with the long sides facing you. Spoon heaping tablespoons of the filling on the lower half of the slices. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls.

3. In a large, deep skillet, heat 1 inch of oil to 350°. Fry the rolls in batches without crowding, turning occasionally, until golden brown, 3 to 5 minutes per batch. Transfer the shrimp rolls to paper towels to drain, then serve with sambal oelek and Thai sweet chile sauce.

Justin showing guests how to make one of his dishes during a cooking demo.

Justin showing guests how to make one of his dishes during a cooking demo.

SPICY MUSTARD DIPPING SAUCE
Ingredients:
Chinese hot mustard
Mayonnaise
Lime juice
Salt

Directions:
Mix together in a bowl.

Justin enjoyed meeting and mingling with the ship's senior officers.

Justin enjoyed meeting and mingling with the ship’s senior officers.

MANGO AND RED CABBAGE SLAW
Total 50 mins.
Serves 4

Ingredients:
2 mangoes
1/2 cup rice vinegar
1 tsp. toasted sesame oil
Pinch of sugar
1 lb. red cabbage, shaved
1/2 cup thinly sliced scallions (4 large)
1 1/2 Tbsp. toasted sesame seeds

Directions:
1. Cut the cheeks off the mangoes and, using the side of a pint glass, gently scrape off the peel of each mango half. Thinly slice the mango pieces and then cut them into thin matchsticks.

2. In a large bowl, whisk the vinegar with the sesame oil and sugar. Add the cabbage, mangoes and scallions and season with salt. Let stand 30 minutes. Garnish with toasted sesame seeds and serve.

About Justin Chapple
Justin tests and develops hundreds of recipes a year for Food and Wine magazine, foodandwine.com and other digital projects, and cookbooks — and he shares his adventures on Twitter and Instagram @justinchapple. Justin also teaches wonderfully oddball kitchen hacks like peeling hard-boiled eggs with a spoon and making perfect cake layers using dental floss in a video series called Mad Genius Tips. Justin joined Food and Wine in 2010 as an assistant event coordinator, helping produce the Food and Wine Classic in Aspen. Before joining Food and Wine, he graduated from the French Culinary Institute and worked under chef Alain Allegretti in New York City.

For full schedule of Holland America Line’s culinary guest program, check the Culinary Arts Center page on Holland America Line’s website.

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