Pam’s Pictorama Post: It has been quite a long time since I have written about food or offered a recipe. (A few popular recipe posts from the past can be found here and here.) Today’s post will supply a few simple recipes, but in fact pays tribute to a new condiment residing in my pantry, Fly by Jing Sichuan Chili Crisp. (Those of you who do not like spicy food can adapt both recipes below, which I initially made without the chili crisp!)
My appreciation for spicy food has ratcheted up over the last few years. The change has even made me wonder if my palate changed after losing my sense of taste for a period of time as a result of Covid. I gave myself a course of sniffing herbs, peppers and condiments to help bring it back. My friend Winsome showed me how to can my homegrown scotch bonnet and jalapeno peppers (a post can be read here) which landed in soups and stews for the most part, most notably turning my seafood stew into a much more spicy dish.

During Covid I had already found the joys of a regular use of red pepper and had settled on a mellow (not hugely spicy) Marash Red Pepper I found at Fairway. Subsequently they recently seem to have stopped selling it and replaced it with a similar Aleppo Style Chili Flakes which appear larger but very similar. I also mentioned buying some Marash or Aleppo pepper at a place selling fresh herbs I discovered in the West Village. (That post can be found here.)
That said, fresh ground black pepper definitely has its place and for many things I have become addicted to a salt grinder too – really ups my game on avocado toast – which incidentally still needs regular hot red pepper flakes. (I recently had a Cacio e Pepe pasta, worthy of every calorie, which reminded me of the greatness of fresh ground black pepper applied accordingly! For my avocado toast, a post can be found here.)
Anyway, onward to Fly By Jing Chili Crisp. Somehow at first I completely ignored the rising chili crisp enthusiasm. In fact, I believe I had an unopened jar in my pantry, purchased from Fresh Direct at some point, when one day after reading an article about how the author put it on everything I decided to give it a try.

I will start by saying, although I am a fan, I am not sure I belong in the mega-fan category. For example, I tried it on my eggs one morning and really thought meh. I have never tried it on ice cream (although I might given the right opportunity) and I don’t eat much white rice to pair it with. However, having said that, it gives an even greater kick to my seafood stew and it has really changed up a recipe I invented for salmon. There are a number of other products and although tempted by, let’s say, smoked salmon with chili crisp, the price, $40 for three small containers, discouraged my curiosity. (However, if anyone has tried this I would love to know!)

Founded in 2018, Fly by Jing appears to be owned by a young Asian woman (the Jing in the name, Jing Gao) originally from Chengdu, China where the products are made, although it is headquartered in Los Angeles. She claims that the product brings the taste of her grandmother’s chili crisp to every table and that she wishes to redefine the ethnic food aisle at the grocery store.

Without know this for a fact, my casual assessment is that it is indeed Fly by Jing in particular has ignited the chili crisp craze, although I currently have one from a local restaurant in my pantry to try. I have tried a few different varieties of Jing’s crisps and I have to admit I have not been entirely able to discern the difference between them. I seem to end up with the Sichuan. The company sells dumplings and other foods but I have not tried them. Variety gift packages were in evidence over the holidays.
So for starters, this stuff is pretty hot so start slow and find your level. The amounts I suggested in these recipes is calibrated to my own taste level. I also reference a nice premade curry sauce I keep in the pantry. There is a whole line of different curries and they are made by a company called Maya Kaimal. I prefer the Madras, although I have liked all I have tried.

The salmon recipe originated with some lovely homemade preserves a friend gave me. Failing that I am partial to marmalade for that recipe. You’ll note that I pop both into a pre-heated oven around 400 degrees. Generally I am already cooking something else in there so this is sort of natural. If not, I would definitely pre-heat the oven. Two recipes are below. I apologize for no pictures of the finished product. Let me know if you try them and certainly any interesting variations you might come up with!
Fast recipe for shrimp:
- Pound of shrimp
- Sliced mushrooms
- Fresh or frozen peas/mixed veg
- 3-4 tablespoons Maya Kaimal Madras Curry sauce
- Mix in Fly by Jing chili crisp to taste – I use about 1.5-2 tablespoons
- Fresh ground salt and Marash pepper
Take a pound of shrimp, cleaned, no tails. Mix the curry sauce with the chili crisp. Spray a large skillet with olive oil and drop the shrimp into the hot pan. Season with the Marash pepper and ground salt and brown up, add some sliced mushrooms. Deglaze the pan with white wine (or I keep dry vermouth in the house for this purpose) and scrape with a wooden spoon. Add the frozen or fresh veggies remaining. Let that liquid cook down before covering the shrimp with the sauce and sticking in a pre-heated oven of about 400 degrees. Cook to the level of dryness you like, I usually leave in about 15 minutes.
Even faster recipe for salmon:
- Salmon fillets, I usually get two 5 ounce fillets
- Preserves, jam or marmalade, about 3 tablespoons
- 2 or more tablespoons Fly by Jing chili crisp
- Ground salt and Marash pepper
Heat an ovenproof skillet sprayed with olive oil. Once hot, lay the fillets, skin side down in the pan. Season with the salt and pepper. Layer the preserves or marmalade onto the salmon and then “top” with the chili crisp in the middle. Place in the preheated oven at 400 degrees for about 20 minutes or until the marmalade starts to brown. (Note that the sticky pan is impossible to clean – you will curse me – until you let it sit with some water and soap and then just rinses away.)



























































