Batter Licker

June 27, 2012

plantain and coconut fritters with sriracha yogurt sauce

About that Sriracha Yogurt Sauce in the title: it’s super easy and fast to make, and the perfect balance of spicy, tangy and creamy. But I have no evidence that it exists.

A smarter, more patient person would have snapped a photo of Sriracha Yogurt Dipping Sauce. But I dipped and noshed first, littering the spicy and tangy yet creamy sauce with unsightly crumbs. Soooo not photogenic.

But I didn’t really think about that until now, as I’m trying to invent excuses. Forgive me. I must have been famished. I plowed through the whole bowl of sauce.

On top of that brilliant mishap, I’m told it’s barbecue season. Summer; heat; sunny outdoors. Clearly a great time to grill.

SAM_8049 SAM_8085
SAM_8088 SAM_8089

So, instead, I thought I’d send something golden and fried your way. You know, in case you want to surmise an alternative to the traditional burger accompaniment: The Almighty French Fry. Because plantains will still satisfy that starch craving, but combined with some coconut flakes, they’re so much tastier, and sound much more sophisticated. Possibly healthier too, but I didn’t verify that. (more…)

May 16, 2012

baked plantain and coconut crusted fish

I teased you last week with super easy and snackable baked plantain chips, mentioning that they were also great for coating fish and promising to provide a recipe soon. And here I am, following through on that.

This plantain and coconut crusted fish recipe was inspired by something similar devised by another cook on my team during last month’s Top Chef competition. But I wasn’t remotely involved in helping prepare the fish that night, so I scraped together this similar recipe based mostly on flavor memories. The resulting fish is very moist (thanks to the coconut milk), slightly coconutty, and has a flavorful crisp crust. (more…)

Powered by WordPress