Recipes...
Coconut Curry Chicken Skewers
This tasty starter is one of the first appetizers that I designed
for a catering client that was looking for something with Thai
influences. The blend of curry, coconut and sweet chili is so
delightful. These work great as a Thai inspired appetizer or a great
compliment to a simple green salad.
Ingredients:
1.5 lbs of boneless, skinless chicken breasts
15- 18 (4.5 inch or similar size) wooden skewers
2 cans of coconut milk
2 heaping Tbsp. yellow curry paste or yellow curry powder
2 Tbsp. kosher salt
2 Tbsp. granulated sugar
3 cups of coconut flakes
1 bottle of store-bought sweet chili sauce
Method:
Cut chicken breasts into small squares and put 3 pieces of chicken
onto each skewer. Using a whisk, mix the coconut milk, curry, sugar and
salt until blended together. In rectangular shallow Pyrex pan place
the skewers and try to keep them all covered with the liquid. Ideally
let marinate for 2- 24 hours for maximum flavor. Place coconut in a
shallow pan or bowl. Remove skewers from marinade and carefully roll
each skewer in shredded coconut and make sure to cover completely. Set
on clean plate. Preheat oven to 350 degrees and place skewers on
cookie sheet or sheet pan and bake for about 15 minutes turning
half way through so that the coconut will toast on all sides. Be sure
that chicken is completely cooked through. If not cooked all the way
through but coconut is browned, place foil over pan and bake for 5
additional minutes covered. Serve with sweet chili sauce for dipping.
Serves 4- 6 guests
Sassy Sea Bass
The inspiration for this tasty
dish came from my need to remind people that food should be fun and
approachable. Who doesn’t want to be thought of as Sassy? The flavors
of the rub along with the adobo honey butter make for a mouth watering
combination. The fish works great with my tasty toasted coconut rice as
a side dish.
Ingredients:
1 lb. of fresh local Sea Bass, skin off and cut into filets
1-2 Tbsp. canola oil
Smokey Rub (see below)
Adobo Honey Butter (see below)
Method:
Take cleaned fish filets and dredge them in the smokey rub and then
pan sear them in either a non-stick or cast iron skillet. Place canola
oil in pan to heat and then lay filets in pan and sear on both sides.
Do not overcrowd the pan. Once all filets are seared, you can finish
them off by cooking them in the pan for 3-5 minutes or placing them in
a 350 degrees oven for 5-7 minutes based on the thickness of the fish.
Finish with glazing fish with adobo honey butter.
Adobo Honey Butter
Ingredients:
½ stick of unsalted butter
2 Tbls Adobo from can of chipotle chilies
1 chipotle chili from the can
½ cup of honey
Method:
Heat butter and add adobo, chilies and honey until melted and blended together. Taste for sweet and spicy but not too hot.
Adobo:
A dark red sauce or paste made from a blend of ground chiles, herbs and vinegar.
Smokey Rub
Ingredients:
1 cup paprika…ideally a smoked one or use Spanish or Hungarian
1 cup kosher salt
1.5 cups sugar
1.5 cups brown sugar
¾ cup ground cumin
2 Tbsp. chili powder
½ cup black pepper
1 tsp hot cayenne pepper
2 Tbsp. ground oregano (or dried, if that’s all you have)
Method:
Mix all ingredients together with a
whisk and break up any bricks of spices by hand , if needed , so the
mixture is smooth to the touch. This rub can be used on red meat,
chicken or your favorite fish.
Peanut Butter TrufflesThese fast and easy truffles are sure to impress family and friends.
The chocolate drizzle on the top will have everyone thinking that they
are from an expensive chocolate store. You can also purchase truffle
(candy) cups at your local craft store or supermarket to set each of
the truffles in for display or box up a dozen as a gift.
Ingredients:
2 cups smooth peanut butter
½ cup unsalted butter
2 tsp. vanilla extract
3 cups powdered sugar, sifted
One 12 oz bag of semi-sweet chocolate chips
1 plastic sandwich baggie
Method:
With a kitchen aid or hand mixer blend peanut butter and unsalted
butter until smooth. Add vanilla and then slowly add powdered sugar
until mixture is blended and then take filling mixture and roll into
small one inch balls. For best results place formed balls into freezer
covered with saran wrap. This process allows you extra time when
rolling in the warm chocolate.
In a small sauce pan, heat water to boiling and place a small Pyrex
bowl with chocolate chips over the water but do not allow the bowl to
touch the water. Heat water as needed to keep chocolate melted. Remove
frozen peanut butter balls from freezer and carefully drop one at a
time into warm chocolate and use a fork to remove and place onto waxed
paper and release with a second fork. Let chocolate set.
Take small plastic sandwich bag and add a tablespoon of melted
chocolate into one corner of the baggie. Snip a small piece of the
baggie and drizzle chocolate onto each of the dipped truffles in any
desired pattern. Place truffles in refrigerator to set completely and
store finished truffles in a cool, dry place or in the refrigerator for
up to one week. Yields approximately 64 truffles.
