HAROLD DIETERLE RECIPES

Steps:

• In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water, and puree until smooth. In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water, and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes. Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.
  
  

  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Steps:

• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.
• Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.
• Preheat oven to 425 degrees.
• Remove duck mixture from refrigerator and form into 1 1/2- to 2-inch balls. Transfer to a baking sheet. Transfer baking sheet to oven and cook for 10 minutes.
• Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add chicken stock and thyme; let simmer for 20 minutes.
• Strain liquid through a fine mesh strainer set over another large saucepan, discarding solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 30 minutes.
• Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add water spinach, meatballs and their cooking liquid, cavatelli, butter, mint, and chives; let cook for 2 minutes.
• Divide mixture evenly between 4 bowls. Sprinkle over freshly grated parmesan cheese and crack a quail egg into each bowl; serve immediately.