Hey guys I haven't been on in awhile and To make up for my lack of not being here-ness I will be putting up a recipe each week that will include a pepper spotlight. I have to get ready for work now so look for the first one later tonight.
That is a wonderful idea. I will have to try thatI find boiling for extended times will drive off a lot of the scent of lemon grass. Have you tried slicing it very thin then gently heating in oil. It draws out a lot of flavour and can add a slight sweetness from the caremelisation of the sugars. I tend towards cuts of meat with the bone in and cooking over a low heat for up to an hour for these sorts of flavours to really develop.
Other than that looks good.