by Christopher Moorhead | Feb 10, 2025
Shell, butterfly and de-vein shrimp. Dice bell peppers and onions to ¼” and mince garlic. Bias-cut green onions to 2” long. Add oil to hot frying pan or wok and sear prawns 1-2 minutes, and then add garlic, bell peppers and onions. Sauté 30 seconds add wine, then...
by Christopher Moorhead | Feb 10, 2025
Marinate chicken with ¼ C. of Jamaican Jerk Sauce and 1 Tbsp. of olive oil for at least 30 minutes (save marinade for basting). Cut plantain in half, slit peel lengthwise, remove peel then slice into ⅛” slices. Deep fry plantain at 350°F until golden, remove and set...
by Christopher Moorhead | Feb 9, 2025
Soak rice noodles in warm water about 30 minutes until softened, drain well. Re-hydrated weight is about double dried weight. Cut tofu and vegetables. Heat a non-stick pan on medium heat; add 1 Tbsp. oil, then tofu, do not stir tofu and let brown about 1 minute. Add 1...
by Christopher Moorhead | Feb 9, 2025
In a large pot, heat water to a rapid boil, add noodles, stir frequently, boil for 7 minutes. Rinse with cold water and drain (noodles will turn gummy when overcooked). Mix noodles and ¼ C. of roasted sesame oil in a hotel pan, toss and mix well. Use kitchen shears to...
by Christopher Moorhead | Feb 9, 2025
Lightly coat tilapia with cornstarch and set aside. (The cornstarch adds texture to the tilapia; however, it is optional. For large quantities, oil blanches tilapia in deep fryer at 350F for 45 seconds, then finish on griddle or wok). Heat a wok or griddle on medium...
