Instructions: In a food processor, puree turkey with chipotle, egg and cream. Pulse in butter but do not puree smooth. Place mousse in a chilled bowl and fold in scallions. Season. Make shumai and/or tortellini.

To make shumai, dollop mousse in middle of wonton wrapper. Fold up sides tightly around mousse to form open-faced dumpling and flatten bottom on counter. Steam for 8 minutes until done. Plate in soup plate with pea broth and garnish with chile oil.

For the Sweet Pea Broth: In a saucepan, sweat onion and garlic. Add stock and seasoning. Make sure broth is salty. When boiling, add peas and spinach. Cook until soft, about 5 to 8 minutes. Immediately puree with hand blender and add butter. Check for seasoning.

For the Chile Oil: Heat chile and cumin in a saute pan until barely smoking. Whisk in oil. Transfer to tall, glass jar and let stand overnight. Oil will separate.

This recipe yields 4 servings.

Suggested Wine: Capel Vale, Western Australia, Shiraz, 1994

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