April 3rd, 2009


Entree Recipes

Caribbean Flank Steak with Coconut Rice
Coconut Meatballs with Coconut Rum Dipping Sauce
Coconut Mussel Soup with Curry
Honduran Fire and Ice Lobster
Indonesian Grilled Duck in Coconut Water and Spices
Malaysian Chicken in Tomato Sauce
Spicy Coconut Ribs
Thai Tom Yum Grilled Fish

Coconut Mussel Soup with Curry

From VillageSoup
Recipe by Chef Michael Salmon
The Hartstone Inn

1 stalk lemongrass
1 1/2 cups dry white wine
3 pounds fresh mussels, cleaned with beards picked
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 Tablespoon finely grated peeled fresh ginger
2 Tablespoons canola oil
1 cup fresh orange juice
1/2 cup fresh lime juice
2 teaspoons curry powder
1 teaspoon chopped fresh thyme
1 bay leaf
2 cans unsweetened coconut milk (14 ounces each)
1 fresh jalapeno pepper, finely chopped
1 Tablespoon sambal oelek (hot chili paste)
2 plum tomatoes, seeded and cut into 1/2 inch dice
kosher salt
3 Tablespoons chopped fresh cilantro
cilantro sprigs for garnish

1. Slice the lemon grass thinly and place in a small saucepan with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain the wine, discard the lemon grass. Place wine in a large pot and bring to a boil. Add mussels and steam, covered, for about 8 minutes or until the mussels open. Remove the mussels, cool and pick the meat from the shells, reserving a few whole for garnish. Strain the liquid and reserve.

2. In a large (4 or 5 quart) saucepan, cook the onion, garlic and ginger in the canola oil over moderately low heat, stirring frequently, until onion is softened.

3. Add the reserved wine/mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occassionally, until reduced slightly.

4. Add the mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.

5. Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls. Garnish with cilantro sprigs and whole mussels in their shells.

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Caribbean Flank Steak with Coconut Rice

Caribbean Flank Steak with Coconut Rice

From cattlenetwork.com

Marinade time: 6 hours or overnight
Total recipe time: 45 to 60 minutes
Makes six servings

1 beef flank steak (about 1 1/2 pounds)
1 can (8 ounces) crushed pineapple
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon Caribbean jerk seasoning

Coconut Rice:
2 cups water
1 cup uncooked brown rice
3 tablespoons shredded coconut, toasted
2 tablespoons sliced almonds, toasted
1 tablespoon finely chopped fresh cilantro

Drain pineapple, reserving 1/4 cup juice for marinade. Discard excess juice. Reserve crushed pineapple for Coconut Rice.

Combine marinade ingredients and reserved pineapple juice in a small bowl. Place beefsteak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Prepare Coconut Rice:
Combine water and rice in a medium saucepan; bring to a boil. Reduce heat. Cover and simmer 35-40 minutes or until rice is tender. Remove from heat. Stir in reserved pineapple, coconut, almonds and cilantro. Season with salt, as desired.

Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17-21 minutes (over medium heat on preheated gas grill, covered, 16-21 minutes) for medium rare to medium doneness, turning occasionally. Season with salt, as desired.

Carve steak across the grain into thin slices. Serve with rice.

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Honduran Fire and Ice Lobster

Honduran Fire and Ice Lobster

From Bizz Buzz of a Latina Mom

4 fresh coconuts (optional)
1 jalapeño, chopped, with seeds
2 tbsp. chopped fresh ginger
1/4 cup lobster stock
1 tbsp. sugar
1/2 cup freshly squeezed lime juice
1 can (14 oz.) unsweetened coconut milk
1 1/2 lb. cooked Maine-lobster meat, diced
1/2 red onion, thinly sliced into half-moons
1/4 cup shaved coconut
2 tbsp. sliced green onions
1 tbsp. finely chopped fresh chives
3 tbsp. finely chopped fresh cilantro leaves

For garnish:
1 batch fried plantains
1/2 cup seeded and diced red bell pepper
1 bunch watercress, leaves only
2 cups shaved coconut

On stable work surface lay out damp towel. Using back of heavy knife, whack each coconut along circumference while rolling and rotating along toweled surface until coconut starts to split open. To catch water, give coconut its last whack while holding over bowl. Once open, pat insides of coconut dry, cover, and refrigerate.

Place jalapeño, ginger, lobster stock, sugar, lime juice, and coconut milk in blender and purée until smooth. In nonreactive bowl toss lobster with puréed mixture. Sprinkle with red onion, shaved coconut, green onions, chives, and cilantro. Place mixture in coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves, and shaved coconut. Makes 8 servings.
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Indonesian Grilled Duck in Coconut Water and Spices

Indonesian Grilled Duck in Coconut Water and Spices

From Mochachocolatarita

Half a duck
5 cloves of garlic, peeled and crushed
6 cloves of shallot, peeled
1 stalk lemongrass
Coconut water (not coconut milk, it’s the juice that comes out of the coconut) from 1-2 coconut (about 2 cups)
1 piece of palm sugar, dissolved in a bit of hot water
Salt, white pepper, olive oil

If you have a food processor, pulse garlic and shallot until fine. If not, use mortar and pestle, or simply finely chop them. Saute garlic and shallot in olive oil, add duck, add coconut water, add lemongrass, palm sugar syrup and season with salt and pepper. Add more hot water if you can’t cover most parts of the duck. Cook until the juice is reduced and duck meat’s tender. Rita used a pressure cooker and cooked the duck for 20 minutes. Once done, you can let it marinate or immediately grill/deep fry to brown the skin.

If you want to grill it (like Rita did, as she hate hate HATES deep frying), preheat oven to 220C (425°F). Place duck in a non-stick baking pan and add a bit of the juices to keep the duck moist. Grill until golden brown.

If you want to deep fry it, drain the duck, pat dry and deep fry until golden brown.

You can also brown the duck skin before cooking in coconut water, simply season with salt and pepper. After cooking, simply throw into oven for a few minutes to crisp the skin.
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Spicy Coconut Ribs

Spicy Coconut Ribs

From Canada.com

2 sides baby back pork ribs, membrane removed
2 cups unsweetened coconut milk (500ml)
3 tablespoons brown sugar (15ml)
1 tablespoon soy sauce (15ml)
1 tablespoon grated fresh ginger (15ml)
1 teaspoon finely shredded lime peel (5ml)
1 tablespoon lime juice (15ml)
2 teaspoons minced garlic (10ml)
1 teaspoons crushed dried chili peppers (10ml)
1/4 cup fresh coriander stems removed and roughly chopped (60ml)
2 stalks bruised lemon grass

1. In a bowl combine the coconut milk, sugar, coriander, soy, lime zest and juice, chili flakes, garlic and ginger. Mix until evenly combined. Place the ribs in a large resealable plastic bag. Pour all but ½ cup of the marinade over the ribs. Seal the bag and toss gently to coat. Place in the fridge overnight.

2. Reserve the 1/2 cup of the marinade for basting while grilling the ribs.

3. Remove ribs from the fridge, pull them out of the bag an discard of the marinade. Pat the ribs dry with a clean paper towel. Season the ribs with salt and pepper just before grilling.

4. Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Oil the grill and place the ribs on the side of the BBQ that is off. Close the lid and cook for 3 hours basting them with the reserved marinade every 30 minutes.

5. Remove from grill and tent with foil for 10 minutes.
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Malaysian Chicken in Tomato Sauce

Malaysian Chicken in Tomato Sauce

From Recipes Collection

1 chicken
30 dried red chillies
5 cloves garlic
2 large onions
2 tomatoes
1 cup tomato sauce
1 Tbsp sugar
5 cm (2″) piece ginger
1 star anise
2 cm (.8″) piece cinnamon stick
½ cup oil
2 cups thick coconut milk – from 1 grated coconut
2 cups green peas
3 cloves
2 tsps turmeric powder
Salt and sugar to taste
Cooking oil

1. Clean the chicken and cut into bite-sized pieces. Drain and mix well with salt and turmeric powder.
2. Heat oil in a deep pan and fry the chicken pieces until crispy.
3. Grind the dried chillies until fine. Pound coarsely the shallots and ginger.
4. Heat 3 Tbsps oil and fry the ground chillies, pounded shallots and ginger, cloves and star anise.
5. Add coconut milk and bring to boil.
6. Add tomato sauce, sugar, salt and cinnamon. Stir constantly.
7. Add in the fried chicken pieces. Simmer for 5 minutes.
8. Add in the sliced onions and tomatoes and green peas.
9. Turn the chicken pieces to mix well with the gravy.
10. Serve hot with steamed ice.
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Thai Tom Yum Grilled Fish

Thai Tom Yum Grilled Fish

From About.com
Recipe Copyright Darlene Schmidt

Prep Time: 15 minutes
Cook Time: 10 minutes

2-4 “white-fleshed” fish fillets or steaks, such as cod, snapper, talapia, sole, rainbow trout, etc.
4 Tbsp. frozen prepared lemongrass (available at Asian stores), OR fresh finely minced lemongrass (see below)
5 cloves garlic
1 thumb-size piece galangal OR ginger, sliced or grated
1/2 to 1 tsp. dry crushed chili (see spice aisle), OR 1 fresh red chili, minced
1/4 cup fresh chopped coriander leaves and stems
1/4 cup freshly-squeezed lime juice
2 spring onions, sliced
1/2 tsp. shrimp paste (available by the jar at Asian stores)
1/2 tsp. dark soy sauce
2 Tbsp. fish sauce
2 Tbsp. healthy vegetable oil
3 heaping tsp. brown sugar
OTHER: 1/4 cup coconut milk OR fresh cream for side sauce

Place all Tom Yum spice paste ingredients in a food processor or mini-chopper. Process to create a fragrant Thai paste. (If you don’t have a food processor, simply minced all ingredients very finely and stir everything together.)
Pour half to 3/4 of the spice paste over the fish (the rest can be reserved for the optional side sauce, or kept covered in the refrigerator for future fish or seafood recipes).
Turn fish in the paste to saturate, or use your hands to slather it over the fish. Allow to marinate for at least 10 minutes.
Lightly oil your grill, then grill the fish, brushing on any leftover marinade the first time you turn it. Fish is done when it starts to flake and inner flesh turns opaque.
For the side sauce: place remainding paste in a small sauce pan. Add 3 Tbsp. to 1/4 cup either coconut milk or fresh cream. Stir over medium heat until sauce is hot (unless you have used fresh lemongrass, do not over-heat the sauce, or you’ll lose some of the flavor. For fresh lemongrass, simmer the sauce 1 minute before adding the milk/cream.)
Taste-test the sauce. I usually add more sugar to make it slightly sweeter (1-2 tsp.), plus 1/2 Tbsp. more fish sauce. More fish sauce can be added if you prefer it saltier, or more crushed chili or fresh red chili for a spicier sauce. If too spicy, add more coconut milk or cream. If too salty, add more lime juice.
Serve the fish (with the sauce on the side) with rice or potatoes. It is especially delicious served with Thai Coconut Rice.

If the weather doesn’t cooperate: this fish can be baked in the oven. Simply place marinated fish in a covered casserole-type dish, OR in individual foil packets (or parchment paper) and bake at 350 degrees for 15-20 minutes, or until cooked.
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Coconut Meatballs with Coconut Rum Dipping Sauce

Coconut Meatballs with Coconut Rum Dipping Sauce

Recipe by Alejandra Ramos from Always Order Dessert

Alejandra used pork and beef to make these because it’s what she had, but you can use any combination that you’d like–experiment! Lamb and veal are both fabulous options to try.

For meatballs:
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 cup plus 2 tablespoons olive oil
1 pound ground beef (not lean)
1 pound ground pork (not lean)
2/3 plus 1/3 cup coconut flour (unsweetened)
2 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh oregano
1 large whole egg

For sauce:
1/4 cup dark rum
1 cup coconut milk
1 tablespoon brown sugar or equivalent
2 tablespoons butter
1 pinch red pepper flakes

To make:
Preheat your oven to 375 degrees.

1. Heat 2 tablespoons of olive oil in a heavy cast iron skillet (preferably well-seasoned) and add the chopped onion and bell peppers. Cook over moderately low heat, stirring occasionally, until softened. Remove from heat and let the mixture cool.

2. In a large glass bowl, combine the ground meat with the onion and peppers, 2/3 cup of the coconut, oregano, salt, nutmeg, and parsley.

3. Use your hands to form the mixture into 1 to 1.5 inch meatballs (you’ll get about 65 or so).

4. Roll each meatball in the remaining coconut flour and set aside on a separate plate.

5. In the same skillet, heat 3 tablespoons of oil over moderately high heat until hot but not smoking and brown the meatballs in batches (about 10 – 12 at a time), adding the oil as necessary.

6. Transfer meatballs with a slotted spoon as browned to a baking dish and once all are in, place in the oven for 20 minutes until completely cooked through.

For the sauce:
1. While the meatballs are in the oven, bring the skillet up to medium heat again and add the rum. Use a wooden spoon to stir and scrape all the bits of coconut and other good stuff in the sauce. Once the rum has reduced by about half, add the coconut milk, sugar, and red pepper, and continue stirring. Let this reduce again to half and add the butter to thicken the mix a bit. Let this cook down about a third, stirring continuously. You’ll end up with an amazing, creamy golden colored sauce. Add salt to taste and remove from heat.

Serve the meatballs over a bed of lettuce as an appetizer with the sauce on the side, or serve as a main course with the sauce drizzled over and your favorite vegetable on the side. Or just eat them one by one straight from the pan while leaning against the counter and watching Grey’s Anatomy reruns. That works too…
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