Subj : 23's Top 50 Recipes - 18
To   : All
From : Dave Drum
Date : Mon Jan 08 2024 17:52:25

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dumpling Tomato Salad w/Chile Crisp Vinaigrette
 Categories: Vegetables, Herbs, Chilies
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
  2 1/2 lb Ripe tomatoes; in 1" to 2"
           - pieces room temp
      1 cl Garlic; grated
    1/2 c  Basil leaves; torn
           Salt & black pepper
      1 lb Frozen potsticker dumplings;
           - not thawed
           Neutral oil
      2 tb Store-bought crispy fried
           - shallots; (opt)

MMMMM------------------CHILE CRISP VINAIGRETTE-----------------------
      3 tb Chile crisp or chile oil
      2 tb Rice vinegar
      1 tb Soy sauce; to taste
 
  Place the tomatoes on a large serving plate or in a
  bowl. Add the garlic, half the basil leaves, 1 teaspoon
  of salt and a big pinch of black pepper. Toss to combine
  and set aside.
  
  To make the vinaigrette, combine the chile crisp, rice
  vinegar and soy sauce and whisk to combine. Taste and if
  it needs more saltiness, add 1/2 teaspoon more soy
  sauce.
  
  Heat a large (12") nonstick or well-seasoned cast-iron
  skillet over medium high for 1 to 2 minutes until very
  hot. Add 1 to 2 tablespoons of oil and, working in
  batches, add the dumplings, flat-side down, and cook
  until the bottoms of the dumplings are lightly browned,
  1 to 2 minutes. Immediately add about ¼ cup of water to
  the pan, just enough to cover the base of the dumplings,
  then cover and cook until the water has evaporated, 3 to
  4 minutes. (If your dumplings contain meat, cook for an
  extra 1 to 2 minutes, or according to packet
  
  instructions). Transfer the cooked dumplings to a plate
  and continue cooking the remaining dumplings. (If you
  prefer to steam the dumplings, see Tip.)
  
  To serve, place the warm dumplings over the tomato salad
  and drizzle with the chile crisp vinaigrette. Toss very
  gently. Top with the crispy fried shallots (if using)
  and the remaining basil leaves. Serve either while the
  dumplings are still warm or at room temperature.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I want to grow my own food. Where can I buy bacon seeds?
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