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Recipes
Moroccan Chicken Brochettes
By Jaymers
1. Combine garlic, parsley, cumin, paprika, red pepper flakes and oil in a small bowl
- 2 lbs boneless chicken thighs, cut into 2" pieces
- 5 garlic cloves, chopped
- 1/2 C finely chopped Italian parsley
- 2 tsp ground cumin
- 2 tsp paprika
- 1/4 tsp crushed red pepper flakes
- 3 tbsp evoo (or more if needed)
- kosher salt
- fresh mint, for serving
Sichuan Bok Choy
By Jaymers
1. In a wok, stir-fry bok choy in oil for 3 minutes
- 8 baby bok choy, quartered lenghtwise
- 2 tablespoons peanut oil
- 2 teaspoons grated gingerroot
- 2 1/2 teaspoon red chili paste
- 1 tablespoon hoisin sauce
Sichuan Spicy Eggplant
By Jaymers
1. Firstly, mince the pork by hand (this ensures superior texture)
- 4 Chinese eggplants, sliced lengthwise
- 3/4 lb* pound pork, preferably with some fatty bits
- 3 inch ginger, sliced thinly
- 3 cloves garlic, minced
- 2 stalks green onions, sliced into 2 inch lengths
- 2 tbsps spicy bean sauce**
- 2 tbsps soy sauce
- 2 tbsps sugar
- 1 1/2 tbsps black Chinkiang vinegar
- 1/4 cup water
- 2 tsps cornstarch mixed with 2 tbsps water
- Recipe calls for 1 lb, but we have found that is too much
- For a sweeter flavor use black bean spicy chili sauce. Otherwise use Lee Kum Kee chili bean sauce (Toban Djan)
Chinese Black Pepper Steak
By Jaymers
1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1/4 cup soy sauce (divided)
- 1/3 cup shaoxing wine or dry sherry (divided)
- 2 tablespoons corn starch
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1 tablespoon sesame oil
- 1 tablespoons sugar
- 1 tablespoon freshly ground black pepper
- 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
- 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
- 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions, whites only, finely minced
- 4 tablespoons vegetable, peanut, or canola oil
- Kosher salt to taste
Steamed Mussels
By Jaymers
Easy and Delicious
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, chopped
- 1/4 cup basil, chopped
- 1/4 cup white wine
- 1/2 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 lbs fresh lbs mussels
- fresh ground black pepper, to taste
- fresh basil, enough to garnish
Mongolian Beef
By Jaymers
1. Slice flank steak against the grain into 1/4" pieces 2
- 2 tsp vegetable oil
- 1/2 tsp ginger
- 1 tbsp garlic
- 1/2 C soy sauce
- 1/2 C water
- 3/4 C dark brown sugar
- oil for frying
- 1 lb flank steak
- cornstarch
- 2 large green onions
Shrimp Orzo with Cherry Tomatoes
By Jaymers
*If there is time, sprinkle shrimp with salt, pepper and red cayenne pepper and let sit in the fridge to marinade
- 1 1/2 C uncooked orzo (rice-shaped pasta)
- 2 tbsp olive oil, divided
- 1/4 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 tsp ground red cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 medium Vidalia onion, chopped
- 4 cloves minced garlic
- 1 tsp crushed red pepper
- 2 C cherry tomatoes, halved
- 1/4 C grated fresh pecorino Romano cheese
- 1/3 C chopped fresh basil
Lemon Garlic Shrimp
By Jaymers
1. Add oil to a medium skillet on medium heat
- 2 tbsp evoo
- 2 tsp black pepper
- 1 tsp paprika
- 1/2 cup white wine
- 2 lemons, juiced
- 1 lb. fresh shrimp, peeled
- 8 cloves of garlic, finely minced
- 2 tbs parsley, chopped
- 1 tbsp cayenne pepper
Pesto
By Jaymers
A wonderful addition to any sandwich, pasta, hummus, etc
- 1 oz reggiano parmigiano, cut in 1/2 inch cubes
- 1/4 C toasted pine nuts or walnuts
- 1 clove garlic, peeled
- 1/2 tsp kosher salt
- 1 C (packed) fresh basil leaves, washed and dried completely
- 1/3 C extra virgin olive oil
Shrimp with Spicy Garlic Sauce
By Jaymers
Whisk the soy sauce, chili sauce, sesame oil, sherry, and sugar together in a small bowl
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 2 teaspoons sesame oil
- 2 teaspoons dry sherry
- 1 teaspoon sugar
- 2 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 1 1/2 lb large shrimp, peeled and deveined (tails left on)
- pinch black pepper
- 1 scallion, thinly sliced