THAI HORS D'OEUVER, IS SPICY MEAT MIXTURE USUALLY SERVED WITH ORANGE SEGMENTS. ENJOY DAN:

GALLOPING HORSES (MA HO) APPETIZER by CHEF DAN:


makes 24-30, depending on the size of the endive leaves



INGREDIENTS:



1 tablespoon olive oil

1/2- cup onion, minced

5 garlic cloves, minced

1-1/2 teaspoon red curry paste

1 pound(JENNIE-O) ground white turkey

1 tablespoon fish sauce

1 tablespoon brown sugar

1-8oz can crushed pineapple

1 teaspoon cornstarch

1/2- cup dry roasted peanuts, roughly chopped.(extra for garnish)

1/4- cup minced cilantro,(extra for garnish)

2 or 3 large endives, leaves separated and washed



DIRECTIONS:



1.Heat oil in a skillet over medium-high heat.

2.Add onion and garlic. Cook 2-4 minutes.

3.Add red curry paste and stir until dissolved and fragrant.

4.Drain pineapple, reserving juice.

5. Whisk cornstarch into juice until dissolved and set aside.

6.Add turkey, fish sauce,sugar, and pineapple to skillet.

7.Stir-fry until meat is cooked through, about 5-7 minutes.

8.Stir in peanuts, cilantro and reserve juices.

9.Sauté 1-2 minutes or until combined and sauce is thickened.

10.Remove from heat.

11.Fill endive leaves with meat and pineapple mixture.

12.Garnish with extra chopped peanuts and cilantro.



ENJOY DAN: hallelujah