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asian

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

Black drum 5-7 oz filets, 4 each

1 cup Jay D's Asian BBQ Sauce

1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Spicy & Sweet BBQ Rub

Preheat a non-stick skillet n medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.

ASIAN BARBECUE SAUCE

ASIAN BARBECUE SAUCE

JAY D'S ASIAN BARBECUE SAUCE

1 cup of Jay D’s Louisiana Barbecue Sauce

3 oz. pineapple juice

2 tablespoons of dark brown sugar

1 1/2 tablespoons of fresh ginger, minced

3 1/2 tablespoons of low-sodium soy sauce

2 teaspoons of sesame oil

1 teaspoon of mirin

2 teaspoons of cornstarch

1 tablespoon of cold water

Combine all ingredients except cornstarch in a small saucepan and simmer for 15 minutes. Make a slurry with corn starch and cold water. Add slurry to sauce and bring back to a simmer. Allow to cool.

BARBECUE CHICKEN EGGROLLS

BARBECUE CHICKEN EGGROLLS

JAY D'S LOUISIANA BARBECUE CHICKEN EGGROLLS

Makes 12 eggrolls

3 cups green cabbage, julienned

2 cups red cabbage, julienned

3 cups chicken, chopped

3 scallions

1 large carrot, julienned

1/2 onion julienned

2 cloves garlic, minced

1/2 cup Jay D’s Louisiana Barbecue Sauce

1 Tbsp. olive oil

12 Eggroll wrappers

1 tsp. mirin

1 tsp. sugar

1 egg, lightly beaten

Salt and Pepper to taste

Oil for frying

Preheat frying oil to 350 degrees F. Heat saute pan with olive oil and saute vegetables with mirin, sugar, salt, and pepper until soft. Remove and set aside to cool. Heat chicken in saute pan with barbecue sauce and simmer until thick. Remove and set aside to cool. Fill eggroll wrappers with 1 Tbsp. sauteed vegetables and 1 Tbsp. of chicken. Use the egg to seal the wrap. Fry until golden brown. Serve with Jay D’s Asian Barbecue Sauce!