by Christopher Moorhead | Feb 7, 2025
Cut and discard the top green tough part of the lemongrass, then peel and remove tough outer layers of the head until the white tender layer appears. Use only the white tender part of lemongrass and slice into very thin 1/16” rings. Soak the dried shiitake and wood...
by Christopher Moorhead | Feb 7, 2025
Cook egg noodles according to manufacturer’s instructions. Uncooked weight is about half of cooked fresh noodles. Drain noodles and toss with 1 Tbsp. of oil to prevent sticking and set aside. Heat pan on high heat, when hot, add oil, onions, celery, and sauté about 30...
by Christopher Moorhead | Feb 6, 2025
Wash green onions, cilantro, and pat dry. Mince imitation crabmeat to about 1/8″ pieces. (May also use cooked bay shrimp or canned minced clams). Mix water and Hot and Spicy Seasoning and mix well with cream cheese. Fold in crabmeat, green onions and cilantro....
by Christopher Moorhead | Feb 3, 2025
Soak bean threads or rice noodles in warm water about 15 minutes, drain and set aside. Noodles may be drained and covered with clean moistened towel and refrigerated for later use. Slice mushrooms. Rinse and drain shrimp and scallops and set aside. Chop green onions...
by Christopher Moorhead | Dec 4, 2024
Marinate salmon with 2 Tbsp. of Jamaican Jerk Sauce and 1 Tbsp. of oil about 15 minutes. (Save remaining sauce and oil for later) Cook pasta according to manufacturer’s instruction. Cut vegetables and set aside. Heat a pan on high heat; add 1 Tbsp. oil, then onions...
