Thursday, July 31, 2014

The Ultimate Fish Tacos

Fish n’ Chips is a staple meal here in New England for locals and tourists alike.  Fresh, local caught fish fried in a crispy batter, paired with French fries and homemade coleslaw always hits the spot on a warm summer evening.  Since we choose to enjoy this decadent meal only on occasion, it’s fun to create a tasty alternative in your own kitchen.

Fish Tacos are a great, healthier option for when you are craving that crisp, lightly fried fish.  We like to elevate the flavor by using our new Cilantro Lime Aioli - a perfect recipe for summer. The aioli livens up the flavor with cilantro and juicy lime creating a great unique dish and coleslaw to complement it. The fish is encrusted with crushed tortilla chips and lightly fried until tender and flaky on the inside with a crunchy exterior. The best part is that all the delicious flavors are wrapped up in a soft tortilla to get a perfect bite, every time.

Cilantro Lime Fish Tacos


For the slaw:
  •     2 tablespoons Seasoned Rice Vinegar
  •     2 teaspoons Stonewall Kitchen Cilantro Lime Aioli
  •     2 tablespoons olive oil
  •     2 cups shredded Napa cabbage
  •     1/2 cup carrots, shredded
  •     1 tablespoon scallions, minced
  •     Salt and pepper
For the fish:
  •     1 pound firm fish such as haddock, cod or mahi mahi
  •     Stonewall Kitchen Cilantro Lime Aioli
  •     6 ounces finely crushed tortilla chips
  •     Vegetable oil for frying

6- 8 soft (6-inch) flour tortillas Limes, cilantro, sour cream, avocado or sliced tomato for garnish


  1. Preheat oven to 325 degrees F.
  2. For the slaw whisk together the vinegar, 2 tablespoons aioli and olive oil. Assemble and toss all of the slaw ingredients in a medium-size bowl. Season to taste with salt and pepper. Refrigerate until ready to use.
  3. Pat the fish dry. Cut diagonally into 1-inch wide strips.
  4. Generously brush the aioli on the fish coating both sides.
  5. Dredge the fish in the crushed tortilla chips, pressing and coating all sides of the fish.
  6. Allow to rest 15 minutes before frying.
  7. Heat enough oil to cover the bottom of a heavy skillet, about ¼-inch deep, over medium to medium-high heat. When oil is hot and begins to shimmer, but not smoke, add the pieces of fish in batches making sure to not over crowd the pan. Cook several minutes until coating is a golden brown on the bottom. Gently flip the fish over and continue to cook until golden brown on other side. Remove fish and place on layered paper towels to drain.
  8. While the fish is cooking wrap tortillas in foil and bake for 10 minutes. Keep warm until ready to serve.
  9. Divide fish between tortillas. Top with slaw and additional aioli. Serve immediately with garnishes.

Tuesday, July 22, 2014

Bacon, Bacon, Bacon

Who doesn't love bacon?  We sure do here at Stonewall Kitchen and decided that in addition to highlighting this tasty treat in our cooking school with classes such as "You Had Me At Bacon", why not incorporate it into our products as well?  Our savory jams such as Red Pepper Jelly and Roasted Garlic Onion Jam are some of our most popular items, so our R&D team got to work on creating a new savory jam that would blow everyone away.  Enter, our new Maple Bacon Onion Jam

With layers of robust flavor, this artfully crafted and savory combination of spices, sweet brown sugar, apples, shallots and bits of real bacon is a pantry essential.

So what do you do with a Maple Bacon Onion Jam?  Here are a few of our favorite ways to use this new jam;

Once the R&D Team got started, they didn't just stop at Maple Bacon Onion Jam - they also were able to create a Maple Bacon Aioli.

This amazing Maple Bacon Aioli is for anyone who craves the captivating taste of real bacon and sweet maple syrup. From lunch to dinner this aioli wakes up taste buds and adds great flavor to sandwiches, burgers and grilled meats. Enjoy!

You are probably already dreaming up ways to use this flavorful aioli, but here are a few of our favorite uses.

Have you tried our two new bacon products yet?  If not, now is your chance! Through the end of the month you can enjoy 10% off these two products online and in our retail stores.  Enjoy!

Monday, July 14, 2014

Sunshine and Summertime Sweepstakes!

With a long winter behind us, it's time to celebrate summer! Enter to win a fabulous assortment of specialty foods, tote bags, footwear, jewelry, accessories and more! Last day to enter is Sunday, August 3rd. Good luck!

Thursday, July 10, 2014

National Ice Cream Day Giveaway!

July 20th is National Ice Cream Day and we never need another reason to enjoy a bowl of ice cream! We want to share that joy with you, so we’re giving away all the fixings for the ultimate ice cream party! Enter our giveaway below for a chance to win:

Giveaway ends July 17th, so don’t wait! You’ll want these goodies to celebrate the big day with. Retail value of $115.00. Good luck!

a Rafflecopter giveaway

Wednesday, July 2, 2014

What is "Mise en Place" anyway?

Recently in our test kitchen, we prepared chicken and Portobello Mushroom Enchiladas with our Pineapple Chipotle Salsa. With a recipe such as this one that encompasses the colors and flavors of many different ingredients, it really helps us in our kitchen to keep organized.

Mise en Place, as stated in The Food Lover’s Companion book, is a French term that literally means "putting in place", referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Take a look at how we set up our Mise en Place prior to preparing our enchiladas;

This organized technique helps the cooking process be more fluid, so you’re not looking all over the place for the next ingredient as your current one is burning on the stove!  Dishes such as enchiladas are very easy to create, but often involve several ingredients.
We like to have everything prepped and ready for simple, stress free cooking!

Test out your Mise en Place skills when you try our Portobello Mushroom Enchiladas!

Portobello Mushroom Enchiladas


  • 10 soft corn tortillas
  • 3 cups chicken broth
  • 4 pieces boneless skinless chicken breast
  • 3 cloves garlic, whole
  • 1 tablespoon whole peppercorns
  • 1 - 12 oz. jar roasted red peppers, diced
  • 3 medium Portobello mushrooms, sliced 1/4” thick and sautéed until tender
  • 6 scallions, sliced, plus 2 for garnish
  • 1 cup fresh chopped cilantro plus 1/4 cup for garnish
  • 1 small can green chilies, diced
  • 1 jar Stonewall Kitchen Pineapple Chipotle Salsa
  • 1 - 10 oz. can Enchilada Sauce
  • 8 oz. Pepper Jack or Cheddar Cheese, grated


  1. Preheat oven to 275 degrees.
  2. Wrap corn tortillas in foil and warm in the oven.
  3. In a large saucepan bring broth to a boil; add chicken breasts, garlic cloves and peppercorns. With cover on bring to a boil then reduce heat.
  4. Simmer until chicken is thoroughly cooked and will shred easily (approximately 1 hour). Remove chicken from broth and shred with forks.
  5. Combine shredded chicken with 1 cup of salsa, mushrooms, roasted red peppers, chilies, scallions, and cilantro.
  6. Put 1/4 cup of enchilada sauce on the bottom of a casserole dish.
  7. Remove tortillas from oven. Increase heat to 350 degrees.
  8. Put some filling into each of the tortillas and roll. Place filled tortillas in casserole dish seam side down. Combine remaining salsa and enchilada sauce and spoon over enchiladas, top with cheese and bake uncovered for 30 minutes or until cheese is brown and bubbling.
  9. Garnish with sour cream, chives and cilantro.