I sauteed some carrots with orange bell peppers and red onion in a bit of olive oil (but not too much). Then I added butter, galangal, lemongrass, ginger, cayenne, garlic, and probably some other stuff. I blended and served with some butter sauteed mushrooms with chervil.
For the quesadilla I used 3 year aged cheddar and a bit of ancho chili pepper powder with a spinach tortilla. The whole thing was a bit California but we ran with it.
