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.
Wingin’ it with turkey (haha) instead of beef, we adapted Frankie’s classic meatball recipe. Even with some serious setbacks, like not really having enough garlic, forgetting the parm, and totally ignoring the parsley, these came out AMAZING.
Easy way to take the super easy beer bread recipe to the next level.
I’ve made this so many times since learning this simple, awesome recipe.