Every few months or so, my friends Bill and Rebecca host a “Top Chef” dinner competition that’s actually more in line with “Iron Chef.” A secret ingredient is unveiled, and two teams of friends brainstorm to devise a menu featuring that ingredient in each dish before venturing out to the local grocery store.
Upon return, kitchen chaos ensues. Each team scrambles to grab the kitchen tools they require or, as often is the case, improvising when those tools – or stove burners or even counter space – are already in use.
Most recently, the teams tackled coconut. Although plantain and coconut crusted fish wowed its way to the top of the judges’ list, I walked away obsessed with marinated grilled asparagus (Bill’s genius) dipped in a lime-coconut hollandaise (I made it, but have no idea who on my team came up with the idea). (more…)