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Chicken Adobo

I used the NY Times adobo recipe because it called for coconut milk – I’ve had a can languishing in my cupboard for too long.  Most recipes I skimmed over just went with what appears to be the consensus recipe ingredients of chicken, garlic, vinegar, soy sauce, bay leaves, and black pepper.After spending a few hours in the fridge marinating, I dumped the mixture out into a big pot and brought it to a boil.  I’m using some dark soy in my take on the recipe, I have mushroom soy plus a glug or two of sweet soy with the regular light soy, rice vinegar, coconut milk, 12 cloves of pressed garlic, bay leaves and ground pepper.  I tossed in some whole peppercorns as well.  Reduce to a simmer, cover, and give it a hour.Remove the chicken pieces to a bowl, increase the heat to reduce the sauce.  I went ahead and put  these thighs under the broiler to get some crust on them while I waited.Return the chicken to the reduction to keep them warm while the rice cooks.  I went ahead and steamed some broccoli to give my presentation color.  This dish is delicious.  I had some earlier in the week sans the coconut milk in the sauce, and turned it into a stir fry.

 

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Coconut Curry Chicken

DSC_0366 (1600x1060)I opened a can of coconut milk the other day for the shrimp dish but only used a couple of tablespoons out of it so I looked around for a recipe to use the rest.  This one is said to be a Brazilian recipe and I had everything except for the hot chilies.  I added some curry powder I had on hand to the spices in the recipe and backed off the cayenne it called for because I wanted Mrs J to not hate me.  The dish was not at all spicy even though I did use canned tomato bits with the green chilies.  There is one huge sweet onion in there, chopped into not so small pieces.  The chicken was boneless and skinless thighs and breasts with the breasts cut into thigh sized pieces.  The gravy looked thin so I stirred in corn starch in a slurry to thicken it.  Pretty good over the white rice.

Creamy Coconut Shrimp

DSC_0351 (1600x1060)There was a variation of this at the Chinese buffet we frequent.  It was pretty tasty but I didn’t know what to call it and so asked the woman tending the counter.  She named it Coconut Shrimp.  I’ve seen the version of it that has battered shrimp coated with shredded coconut for deep frying but not this creamy version.  A search for “creamy coconut shrimp” found several recipes – after discarding several that mentioned mayonnaise I settled on this one.  I didn’t have amaretto and didn’t want to buy a bottle for the two tablespoons the recipe called for so I subbed in a little almond extract, adding a teaspoon to the coconut sauce mixture.  In another departure I used cooked shrimp instead of raw.  These two things were bad calls in retrospect.  The dish really needed that bit a caramelization from cooking in the amaretto.  That said, it was still an enjoyable meal.

Dessert Pr0n – Better Luck Cake

DSC_7890 (1600x1060)Coconut cake with lemon curd filling and brown butter cream cheese frosting.  Mrs J went with box mix white cake and subbed coconut milk for the water and used coconut oil for the vegetable oil.  We made 2 boxes worth of cake batter and divided that equally among three 9″ cake rounds.  The lemon filling was from this recipe, and we doubled this recipe for the frosting – using  browned butter rather than just plain “softened”.  We used Splenda throughout.  Splenda substitutes in recipes by volume and not by weight so I weighed out one pound of powdered sugar.  That came to about 4 cups.

The “Better Luck” in the title is a play on the phrase “Better luck next time”, the first time we did this cake we really liked the taste but the presentation was a little lame.  We are getting better but we are still on the learning curve.

 

Friday Night Recipe Exchange: Sweet Treats

Coconut Lemon Cake c2011 W4DS

Coconut Lemon Cake

Something about frigid temps makes me crave sweets. So when I was thinking about tonight’s recipes, that is what I was drawn to and lemon themed recipes rose to the top. I suppose because it brings with it a reminder of warmer climates. Which is where I am headed later in the month. Beach weather. I’ll be the pale, wind swept one by the eucalyptus tree.

One of my favorite tangy, sweet desserts is Sour Cream Lemon Poppyseeed Cake, yum, recipe here.

Sliced Lemon Poppy Seed

Since next week bring with it the ultimate date night, I thought it would be a good idea to include some special sweets: Valentine’s Day Peanut Butter Kiss Cookies, recipe here and Valentine’s Chocolates, recipes here.

Which is a good time to let you know there will be no recipe exchange next Friday. Do you have Valentine’s plans? Do you go out or stay home and cook? Or do you ignore it all together? (You should probably make sure your romantic partner is on board with that, if that’s your plan. Right?) And during these cold, cold days, what do you like to cook?

DSC_7759 (1600x1060)

Let’s not leave JeffreyW out of the mix, he and Mrs. J spent the cold week giving their kitchen a work out and this is one of the recipes that fortified them. Peanut Butter Granola Bars, click here.

And finally, tonight’s featured recipe (pictured at top):

Lemon Coconut Layer Cake

I have a friend who loves coconut cream pie.  I’m not a big fan, so I’ve never made one.  But when I saw a photo of a coconut-lemon cake, I thought she might like it, so I gave it a whirl.  The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake.  Layering is easier to do if you use pie pans instead of cake pans.  This eliminates the need to cut each cake in half to achieve thin, even layers.  This cake works best if made the night before.  Refrigerate so the lemon filling stays firm. And shredded coconut covers any number of baking sins.

Coconut Cake:

  • 1/4 cup vegetable oil
  • ½ cup butter
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 13 oz coconut milk
  • 3 eggs, separated

Heat the oven to 350 degrees. Grease and flour 9-inch pie pans

Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.

Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.

In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.

Lemon cream filling:

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before spreading on the cake layers.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Butter Cream Frosting:

  • 3 cups confectioners’ sugar
  • 6 tbsp butter
  • 1 teaspoon vanilla extract
  •  ¼ cup coconut milk
  • 2 cups shredded coconut

With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer.  Place fourth layer, top side up.  Frost and garnish with more shredded coconut.

That’s it for this week. On Monday the full dinner menu and shopping list will post and it will be a Valentine’s dinner if you need ideas. Happy Valentine’s Day! – TaMara

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Dinner Menu: Coconut Shrimp, Cucumber Sea Salad and Ice Cream

Winding our way to Thanksgiving I thought something as far away from holiday food would be good this week. This light menu, highlighting tropical flavors, should help you forget about holiday prep and cold fall days.

The shrimp is a bit of a different recipe, instead of traditional coconut shrimp which is fried in a coconut batter, this one is simmered in a coconut milk sauce. I like Jasmine rice and if you haven’t tried it, now is your chance, it’s a great side with this shrimp. I actually use a nice brown Jasmine rice that fluffs up almost as well as its white counterpart. And of course, vanilla ice cream is only a suggestion here, it won’t ruin the entire menu if you go all wild and choose something like mango.

On the board tonight:

  1. Shrimp in Coconut Milk
  2. Jasmine Rice
  3. Cucumber Sea Salad
  4. Crushed Pineapple & Coconut over Vanilla Ice Cream

Shrimp in Coconut Milk

  • 2 tbsp peanut oil or vegetable oil
  • 4-6 green onions, chopped
  • 1 red bell pepper, sliced
  • 8 oz sliced frozen carrots
  • ½ tsp crushed garlic
  • 1 tsp ginger powder
  • 1 lb frozen or fresh shrimp, de-veined
  • 14 oz coconut milk
  • ¼ cup tequila (opt)
  • 1 tbsp limejuice
  • 2 tsp brown sugar
  • 3 tbsp chopped fresh Thai basil leaves
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp shredded coconut

wok or skillet

Heat oil, sauté onions, pepper, carrots, garlic until tender (2-3 minutes). Add remaining ingredients, bring to a boil, immediately reduce heat, simmer 5 minutes. Serve immediately over rice. Garnish with coconut.

Cucumber Sea Salad

  • 1 cucumber, peeled, thinly sliced
  • 4 oz crab meat
  • 2 stalks celery, thinly sliced
  • 1 cup white wine vinegar
  • 6 oz frozen apple juice concentrate, thawed

Combine cucumber, crab, & celery into bowl. Mix vinegar and apple juice concentrate, pour over mixture and refrigerate until served.

Shopping list:

  • 8 oz crushed pineapple
  • 1 qt premium vanilla ice cream (or other favorite)
  • 1 cup jasmine rice
  • 4-6 green onions
  • 1 red bell pepper
  • 8 oz sliced frozen carrots
  • 1 lb frozen or fresh shrimp, de-veined
  • 14 oz coconut milk
  • ¼ cup tequila (opt)
  • Fresh Thai basil leaves
  • Cilantro
  • 2 oz shredded coconut
  • 1 cucumber
  • 4 oz crab meat
  • 2 stalks celery
  • 1 cup white wine vinegar
  • 6 oz frozen apple juice concentrate

Also: peanut oil or vegetable oil, crushed garlic, ginger powder, limejuice, brown sugar,

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Mmm…coconut chicken curry

 

This is pretty easy, brown some chicken in a little oil, add a few tablespoons of curry powder and some onions.  Don’t let the curry burn, add a little broth or water until the chicken is half done.  Dump in a can of coconut milk and a can of diced tomatoes and simmer until the chicken is done.  Serve with veggies of your choice.  I cooked some “exotic” rice I bought at the Amish country store the other day.  Colorful with brown and red grains to go with the white.  Steamed some broccoli and sliced a tomato and it was good to go.

Easter Dinner: Coconut Lemon Cake

Coconut Lemon Cake c2011 W4DS

I have a friend who loves coconut cream pie.  I’m not a big fan, so I’ve never made one.  But when I saw a photo of a coconut-lemon cake, I thought she might like it and Easter seemed like a great time to showcase it.  The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake.  Layering is easier to do if you use pie pans instead of cake pans.  This eliminates the need to cut each cake in half to achieve thin, even layers.  This cake works best if made the night before.  Refrigerate so the lemon filling stays firm.

Lemon Coconut Layer Cake

Coconut Cake:

  • 1/4 cup vegetable oil
  • ½ cup butter
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 13 oz coconut milk
  • 3 eggs, separated

Heat the oven to 350 degrees. Grease and flour 9-inch pie pans

Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.

Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.

In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.

Lemon cream filling:

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before spreading on the cake layers.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Butter Cream Frosting:

  • 3 cups confectioners’ sugar
  • 6 tbsp butter
  • 1 teaspoon vanilla extract
  •  ¼ cup coconut milk
  • 2 cups shredded coconut

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer.  Place fourth layer, top side up.  Frost and garnish with more shredded coconut.

Chicken Coconut Curry

I’ve had a can of coconut milk in the cupboard for a long time and only got around to using it today.  The curry was a recent purchase from the Asian market. It didn’t take long to find an interesting recipe with a Google search. The recipe reads “spicy” but I kept it tame lest Mrs J throw her plate at me.  She does have a temper.

I used some bone-in chicken thighs rather than breast strips, and left off the mint and cilantro garnishes.  Yuck.  No fresh tomatoes in the house so in went a can of bits from Del Monte.  Not an endorsement–they were on sale.  We had the curry over white rice, potato bits or noodles would work fine instead if you’d rather.

Enjoy!

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Thursday Night Menu: Not Turkey Edition

What better way to combat turkey fatigue than with a crab and shrimp menu? It was a toss up between this and a nice Vegetable Beef Soup. We’ll do the soup next week. Maybe JeffW and I can coordinate and he can come up with a nice hearty bread recipe for next Thursday to post along with the menu (that’s a hint, Jeff, in case you missed it). I’m travelling again this week, but I’ll do my best to answer any questions you might have.  The shrimp is a bit of a different recipe, instead of traditional coconut shrimp which is fried in a coconut batter, this one is simmered in a coconut milk sauce. I like Jasmine rice and if you haven’t tried it, now is your chance. I actually use a nice brown Jasmine rice that fluffs up almost as well as its white counterpart. And of course, vanilla ice cream is only a suggestion here, it won’t ruin the entire menu if you go all wild and choose something like mango.

On the board tonight:

  1. Shrimp in Coconut Milk
  2. Jasmine Rice
  3. Cucumber Sea Salad
  4. Crushed Pineapple & Coconut over Vanilla Ice Cream

Shrimp in Coconut Milk

  • 2 tbsp peanut oil or vegetable oil
  • 4-6 green onions, chopped
  • 1 red bell pepper, sliced
  • 8 oz sliced frozen carrots
  • ½ tsp crushed garlic
  • 1 tsp ginger powder
  • 1 lb frozen or fresh shrimp, de-veined
  • 14 oz coconut milk
  • ¼ cup tequila (opt)
  • 1 tbsp limejuice
  • 2 tsp brown sugar
  • 3 tbsp chopped fresh Thai basil leaves
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp shredded coconut

wok or skillet

Heat oil, sauté onions, pepper, carrots, garlic until tender (2-3 minutes). Add remaining ingredients, bring to a boil, immediately reduce heat, simmer 5 minutes. Serve immediately over rice. Garnish with coconut.

Cucumber Sea Salad

  • 1 cucumber, peeled, thinly sliced
  • 4 oz crab meat
  • 2 stalks celery, thinly sliced
  • 1 cup white wine vinegar
  • 6 oz frozen apple juice concentrate, thawed

Combine cucumber, crab, & celery into bowl. Mix vinegar and apple juice concentrate, pour over mixture and refrigerate until served.

Shopping list:

  • 8 oz crushed pineapple
  • 1 qt premium vanilla ice cream (or other favorite)
  • 1 cup jasmine rice
  • 4-6 green onions
  • 1 red bell pepper
  • 8 oz sliced frozen carrots
  • 1 lb frozen or fresh shrimp, de-veined
  • 14 oz coconut milk
  • ¼ cup tequila (opt)
  • Fresh Thai basil leaves
  • Cilantro
  • 2 oz shredded coconut
  • 1 cucumber
  • 4 oz crab meat
  • 2 stalks celery
  • 1 cup white wine vinegar
  • 6 oz frozen apple juice concentrate

Also: peanut oil or vegetable oil, crushed garlic, ginger powder, limejuice, brown sugar,