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"BlueStar is just a well built "diesel of a stove" I wanted to own forever."

Slade Rushing

BlueStar Chef

New Orleans, LA

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 Wales, 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.

Favorite Products

Stir Fried Pecan Red Snapper and Green Beans

  • 8 ounces – Red Snapper, skin and bones removed, cut into 1/2 inch strips
  • 2 tablespoons plus 1 teaspoon – cornstarch
  • 1/2 lime, juiced
  • 2 tablespoons – tamari soy sauce
  • 2 tablespoons – water
  • 2 teaspoons – granulated sugar
  • 1 teaspoon – rice wine vinegar
  • 1/4 teaspoon – freshly ground black pepper
  • 3 tablespoons – peanut oil
  • 1 teaspoon – sesame oil
  • 1/2 yellow onion, thinly sliced
  • 1/2 lb – green beans, ends trimmed
  • 6 – shiitake mushroom caps, sliced 1/4″ thick
  • 1/2 cup – pecan halves
  • 4 cloves of garlic, thinly sliced


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.