Subj : NYT Most Requested - 17
To   : All
From : Dave Drum
Date : Wed Oct 09 2024 02:14 pm

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 ΒΌ 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 directions).
 Transfer the cooked dumplings to a plate and continue
 cooking the remaining dumplings.

 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

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