This meal brought together two great go-to's: a recipe for spicy noodles from Melissa Clark and a recipe I came up with that starts with one of Pok Pok's sweet and tangy fish sauces (that was originally meant to top a fried egg) but which substitutes crushed raspberries for palm syrup and skips the cilantro. The rice ramen is something I discovered and while somewhat expensive, is totally tasty, and is made by a company called Lotus.
It all started with Turkey Date Meatballs adapted from Frankie's Classic Meatball recipe. Then I started swapping out all sorts of things. Below you'll find the basic framework for the burger version with apricots, and soon I'll add a meatball version with cranberries to the blog. The difference being egg and breadcrumbs added for meatballs. Enjoy! And send in your own fruity adaptations too!
This parsley sauce is a variation I've been honing based on Cheeseboard's Green Sauce. Bethany provided some scallop searing tips for this tasty seafood appetizer: when you can press the scallop down with your finger and it bounces back, it's done.
I’ve made this so many times since learning this simple, awesome recipe.