immer ~10 minutes.
Dumplings: In a saucepan, combine oil, salt
rlic, and lemon grass together in a bowl. Rub marinade
ablespoons water, red chile pepper, and sugar in a small bowl to
Cut zucchini into spiral shapes with a spiralizer.
Heat coconut oil in a skillet over medium heat. Mix in chile pepper and garlic; cook and stir until fragrant, 3 to 5 minutes. Add turkey; cook, flipping once, until turkey is pale, 4 to 5 minutes.
Mix green beans, bell pepper, and soy sauce into the skillet. Cook until turkey is longer pink in the center and the juices run clear, 2 to 3 minutes.
Mix in zucchini; cook, stirring constantly, until just softened, 2 to 3 minutes.
heet with aluminum foil; place chile pepper on top, cut sides
o 400\u00b0F with rack in middle.
If using quail
ork slices to pot. Stir in chile bean paste, sweet bean paste
est of the broth ingredients in a pressure cooker. Cook according
place cut cauliflower in saucepan with water and 1/
Make cheese spread:
In a bowl with an electric
CHILE CREAM SAUCE:
Melt butter in a medium saucepan over low
garlic, salt and white pepper in a small pot. Bring mixture
00b0F.
Soak ancho chiles in boiling-hot water until softened
Toast chiles in a skillet over medium heat,
In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.
cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until
PREPARE BOUILLABAISSE:
Heat oil in a large pot and gently
Mix bread crumbs with salt and garlic powder.
Remove stems from chile and seed if you want. Cut open and lay chile flat.
Divide the 1/2 cup cheese between the 4 chiles and place 2 strips of tomatoe in each.
Close up chile and sprinkle 1/2 cup of cheese on them.
Sprinkle bread crumbs on chiles. May not need the whole cup, maybe 3/4 cup.
Sprinkle the rest of the cheese on top of bread crumbs.
Microwave for 3 minutes or until cheese melts.
Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
To serve, place vegetables in serving bowl and toss gently with butter mixture.
REEN BEANS:
ADD WATER IN A POT ONCE BOILING ADD