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…)
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…)
Several friends of mine have been singing the glory of Heidi Swanson’s Coconut Red Lentil Soup for over a year. Now that I finally saddled up and made a variation of that soup, I’m inclined to join their joyful chorus.
Truth be told, I’m a sucker for anything containing coconut milk and curry. But the beauty of this soup is that its complex and addictive flavor comes together in a relatively simple process – even simpler if you have leftover sprouted (or unsprouted) beans or lentils on hand. (more…)