 Heat Level - 2
Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt's entire spicy spring soup article here.
Make brews to tasteas strong as possible, but not too sweet.
East meets the Southwest in this recipe, which illustrates the fact that the basic stir-fry technique can be applied to just about any cuisine.
This is a variation of a recipe Mike Kerslake developed to use for chicken. Here, he uses pheasant. But any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying out when cooking. In the glaze, Kerslake used morita chiles, which are red chipotles that are smoked less that the typical dark brown variety. Note: This recipe requires advance preparation. This recipe and others can be found in the following article:
"The Herb Queen" Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.
This recipe is for two entrée-size servings but this could also be served as an appetizer by substituting large (21 - 25) shrimp.
'Any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying out when cooking. Note: This recipe requires advance preparation.' This recipe and others can be found in the following article:
This recipe is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. And boy, did it ever work! Read the entire article on the Burn! Blog here. This intriguing dish violates at least two laws Americans have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine using only coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns.
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