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Appetizers | |
| 1 tablespoon toasted sesame oil 3 scallions, finely chopped, white and green parts separated 1 tablespoon minced or grated ginger 2 cloves garlic, grated or minced 1/2 jalapeno, minced 1 pound ground turkey (not lean) Kosher salt 1/2 cup chopped water chestnuts 1 carrot, peeled into ribbons with a vegetable peeler 1/4 cup Easy Spicy Red Pepper Jelly, recipe follows 2 tablespoons soy sauce 1/4 cup small cilantro sprigs 1 large head bibb lettuce, leaves separated, largest leaves reserved for another use Easy Spicy Red Pepper Jelly: 1 cup apricot preserves 1 red bell pepper, chopped 2 teaspoons red pepper flakes 1/4 cup white vinegar Kosher salt | |
| Jelly Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week. Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes. Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves | |
Unrated | |
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