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.
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…)
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…)
I have a confession to make. Given my dislike of bananas (except in blended drinks and in baked goods) and an unpleasant run-in I had with a plantain dessert quite a few years back (after which I determined plantains were bananas’ uglier, starchier cousins), I’ve often glared disdainfully when passing by plantains.
Fast forward a few years to a couple savory – and much tastier – plantain preparations, and suddenly I find myself pulling a Heidi Klum: declaring plantains in and potatoes out; then double cheek-kissing my dear old potato pal as I bid him auf wiedersehen.
In a baked chip form, plantains become a fun snack food. For the easiest, most consistent preparation (and even crispiness), use a mandolin or, for the less gadgety among us (me included!), a regular vegetable peeler to thinly slice the plantains. (Trust me; I tried to very thinly slice some of the plantain by hand, and the results weren’t quite as uniform; plus they took longer to crisp up on the oven.) (more…)