Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray. Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes. Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl. Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 21 Steps:
In skillet, brown and drain ground beef. In large pot, combine the beer, water, tomato sauce, diced tomatoes, and the beans. Add the peppers, garlic, and onion. Heat thoroughly. Add the beef and all of the spices. Cook for about an hour to allow the flavors to combine. Garnish with the cheese and sour cream if desired.
Yield Makes 4 side-dish servings Number Of Ingredients 8 Steps:
Stir together chile paste and 2 tablespoons water in a small cup. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes. Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet. Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
Time 3h30m Yield 6 Number Of Ingredients 10 Steps:
Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper. Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes. Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth. Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind. Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours. Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
