Toasted Coconut Corn

Who doesn't love sweet summer corn?  

No backyard cookout is complete without this seasonal staple.  Fresh corn on the cob just screams summer.

While I have cooked corn multiple ways, from boiling to barbecue, and have a drawer full of corn-handling and eating tools, this, by far, has become my favorite way of serving corn. 

Better yet, no gadgets required!

Tip #1  Choose corn with long stems still attached

Tip #2  Look for dry silk - wet and gooey means old corn.

Tip #3  Pull back the husk a few inches to assess kernel condition.  Look for large and plump! 

(I have bought corn that looked plump only to peel it and discover the kernels were barely developed.)

When peeling back the husk, be careful not to rip the leaves off.  You need to have enough husk left to make a sturdy handle.  And, as pretty as it might look tied with a strand of husk, it will come undone. 

Save yourself the headache and use butchers twine instead!

Butter and salt are great.  So are mayo and chili powder.  But something about this combination of sugared coconut milk, cinnamon and chipotle, compliments the corn's natural sweetness in an unexpectedly wonderful way.

Each time you turn the corn over the fire, baste with the reduced coconut milk until it is gone.

As soon as it is off the fire, while it is still wet from the baste, sprinkle with toasted coconut.

Toasted Coconut Corn

Ingredients

4 - 6 ears un-shucked corn (look for long stems)

6 - 8 oz Coconut Milk

1 T brown sugar

1 t coconut extract

1/8 t cinnamon

1/8 t chipotle powder

salt and pepper

shredded sweetened coconut

Directions

Heat coconut milk, brown sugar, coconut extract, cinnamon, chipotle powder, salt and pepper over medium - low heat until reduced and thickened. 

Carefully peel back corn husk leaves back one at a time.  As soon as you peel the thin inner leaves you can easily grasp the silk and pull it off.  Fold husk all the way back and tie with butcher's twine to form a handle.  

Roast over a low fire, basting with the coconut milk and turning frequently until nicely browned.

Spread shredded coconut on a parchment paper lined sheet pan and broil on low, tossing frequently until starting to brown.

Transfer hot corn to a platter and sprinkle with toasted coconut.

Fresh Peach Coconut Cake

One of the much-awaited joys of spring is stone fruit.  But when it arrives, it arrives en mass, as anyone with a peach or plum tree can attest to.

A while back I came home to find a bag of juicy, ripe peaches on my front porch, a gift from my next door neighbor, whose young tree had produced a mountain of tiny, but delicious peaches.

So many possibilities...

The decision didn't take long.  In general I'm not a cake person.  Give me a sticky, gooey chocolate concoction any day, but I cannot deny that there is something about a great coconut cake that makes me swoon.

Mild, creamy coconut, much like vanilla, pairs extremely well with a wide variety of flavors both savory and sweet, from spicy curries to sugar-laced desserts, so introduce some juicy peaches to the mix and how could I go wrong?

I have made a few cakes in my day, but I have to tell you, this batter was the best I ever tasted.  One beater was not enough.  I'm not too proud to admit that I licked both!

 The shredded coconut in this batter might have made it dense, but the addition of diced fresh peaches counteracted that, giving the cake a moist, yet light texture.

Adding peach preserves to the whipped cream between layers gave the cake a bright pop of sweet flavor in the center.

Fresh Peach Coconut Cake

Ingredients

• 1½ cups sugar
• ¾ cup butter, room temperature
• 3 eggs
• 1 t vanilla
• 2 t coconut extract, 1 for cake and 1 for frosting
• 1 C peaches, peeled and chopped (plus additional for decoration)
• 1 teaspoon lemon juice
• 1/2 C coconut milk
• 1/4 cup buttermilk
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup coconut sweetened, shredded (optional)
• 2 cups heavy whipping cream
• ½ C peach preserves
• 1 t brown sugar

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugar. Add the eggs and beat until smooth. Add vanilla, coconut extract, peaches and lemon juice and beat until the peaches are broken up into small pieces, about 1-2 minutes on high.  Add the coconut milk, buttermilk, flour, baking soda and salt.  Continue beating for an additional two minutes, fold in coconut.
3. Generously grease two 9 inch round cake pans.  Bake on middle rack of oven about 20-25 minutes.
4. Remove and let cool.
5. Whip cream with 1 teaspoon brown sugar and remaining teaspoon of coconut extract until stiff, then separate out about one third and blend in the peach preserves.  Reserve the remaining whipped cream.
6. Place one cake on a cake stand and slather top with a thick layer the cream/preserves mixture.  Carefully place second cake on top then proceed to frost the entire cake with remaining whipped cream
7. Peel, pit and slice additional peaches then decorate as you see fit.
8. Sprinkle with additional toasted coconut.

 Serve with Vanilla Bean ice cream.  :)

 * Adapted from "A Bountiful Kitchen".

Braised Chicken Thighs with Cauliflower Curry and Coconut Rice

I have only recently started dabbling into Indian cuisine, but each time I do I develop a new appreciation for traditional Indian spices and how they perfume the house with their exotic aroma.

For decades the standard boneless breast was my go-to protein. Sure, there are plenty of great dishes to be made with chicken breasts, but once in a while it's only fair to treat one's self to an ever-so-succulent thigh.  Let's even take it a step further - bone in!  

In my world the age old battle between calories and flavor is constantly raging, but for this dish, flavor wins the war.

 

The more garlic, ginger and lemon zest in this marinade, the better. The measurements listed are only a guideline. I rarely follow recipe measurements precisely (unless baking), but rather use my own judgement.

 

 

 The Le Crueset braiser is perfect for this task.

  

Definitely try to shake off as much marinade as possible before searing the thighs, so you will be able to get a nice brown crust going. Don't worry; it wont go to waste.  You will add it back in before going into the oven.

 

 

 

When it comes to the vegetables, they are totally interchangeable.  I like potatoes, carrots and peas in this curry, but feel free to use whatever you prefer or have on hand.  I have substituted and/or included red peppers, poblanos, sweet potatoes, butternut squash, fennel and corn in the past.

 

 

There is something wonderfully comforting about the scent of these spices toasting in a pan. A pinch of coriander and cumin can also be added.

 

 

Unless I'm making spaghetti sauce, I rarely use an entire can of tomato paste after opening.  Another great tip I picked up online, scoop the remaining paste into a sandwich baggie, spread to about a quarter inch thickness and freeze. You can then cleanly snap off however much you need next time.

 

How long to simmer once everything is in the pot is subject to how long it takes your veggies to soften.  Use your own judgement.

 

Add the frozen peas last so they don't turn to mush. They will thaw in two seconds.

 

 

 

You will know when the thighs are done once the braising liquid has reduced and the meat is almost falling off the bone.

Anyone who knows me, knows that I am a coconut fanatic.  I love everything coconut, and I mean everything.  My signature scent is coconut cake.  Yes, I wear coconut perfume!  

When cooking with coconut oil, make sure it is unrefined so it has that smooth coconut taste that adds an extra layer of richness to a dish. 

 


Canned coconut milk does not have enough coconut flavor for me, so I add a splash of coconut extract to the rice, along with a handful of shaved coconut.  It gives a mild, creamy background to the savory vegetables and compliments the bites of sweetness you get from the dried apricots.  And again, the dried fruits are totally interchangeable. You can use whatever you like; cranberries, raisins, currants, pomegranate seeds...

Braised Chicken Thighs with Cauliflower Curry

ChickenThighs

1/2 C Sicilian lemon infused olive oil
1/2 C Greek yogurt
10 Cloves garlic (crushed)
3 T ginger
3 T lemon juice and zest of half lemon
Salt and Pepper
8 bone-in chicken thighs
2 T coconut oil
1/2 - 3/4 C chicken broth 

Whisk together first 6 ingredients in a large bowl. Trim excess fat and skin from thighs and place into marinade, stirring to coat.  Cover and refrigerate at least an hour or overnight.

Preheat oven to 350.  Heat coconut oil over medium high heat in a large braising pan.  Remove thighs from bowl, shaking off excess marinade, then sear until golden brown on both sides.  De-glaze pan with chicken broth, spoon leftover marinade over thighs, then cover and bake in oven 30 - 45 minutes until thighs are almost falling off the bone.

 Cauliflower Curry

4 T coconut oil

1 onion, chopped
4 cloves garlic, finely chopped
2 tablespoons grated peeled fresh ginger
3 jalapeno peppers (remove seeds for less heat), finely chopped
2 tablespoons tomato paste
1 1/2 tablespoons Madras curry powder
1 1/2 tablespoons garam masala 
Splash, cream sherry
1 cinnamon stick
1 head cauliflower, cut into florets
2 carrots, chopped
2 celery, chopped
1 potato, cubed
4 pounds plum tomatoes, quartered
1/2 C frozen peas
1 can coconut milk
1 C chicken broth
1 t honey
Kosher salt

Make the curry: Heat the coconut oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the carrot, celery, garlic, ginger and jalapeno. Cook, stirring, a few minutes until sizzling. Add the tomato paste and cook, stirring, until it dissolves. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. De-glaze with a splash of sherry. Add the can of coconut milk and 1 C chicken  broth, the cauliflower and potato. Bring to a simmer, cover and cook until the cauliflower is almost tender, at least ten minutes.

Add the quartered tomatoes to the pot and continue to simmer, uncovered, until the tomatoes soften and the liquid begins to reduce.  Add honey and peas and simmer until the cauliflower and potatoes are cooked through. Season with salt. Remove the cinnamon stick.

 

Coconut Rice

! C Basmati Rice
1 C chicken broth
1/2 C coconut milk
splash coconut extract
1 carrot, chopped
1 celery, chopped
1 large shallot, chopped
1/4 C dried apricots, chopped 
1 T cilantro, chopped
1 T scallions, chopped 
1/4 C shaved coconut
pomegranate seeds 
Salt and pepper to taste
1 T coconut oil

Heat coconut oil in large saucepan.  Add vegetables, salt, pepper and saute until soft and translucent.  Add rice, chicken broth, coconut milk, coconut extract, shaved coconut and dried apricots.  Bring to a boil, then cover and simmer until rice is done (follow directions on rice).  Add cilantro and scallions then fluff with fork.