food-ventures
I must say that I outdid myself with dinner tonight, or dinunch as we ate around 4:30.
Ray had opened a can of young coconut in syrup by mistake (he meant to open a can of coconut milk) so that needed to be used up. And I had bought two plantains to make this recipe for plantain curry I'd found but then let get too ripe.
So those were my iron chef secret ingredients.
We also had two cornish game hens in the freezer and I was feeling in the mood for chicken. I ended up making a red curry paste (the one from this recipe) mixing that with a little butter and sesame oil and coating the hens inside and out. Then I filled the cavity with the young coconut pieces and trussed up the hens. They had a nice little stay in our new convection toaster oven while the plantains were sliced and fried in butter and oil in a cast iron skillet on the stove. Ray made some sautee'd green beens with shallot, lemon zest, and red pepper and we had ourselves a highly satisfactory meal.
The coconut really transformed those hens into something extraordinary. It was all sweet and savory and yum-tastic. And once the carcases go in the pressure cooker I will have the base for some truly fine tom ka gai soup.
Also I love plantains. A LOT. Why don't I buy them more often?
Ray had opened a can of young coconut in syrup by mistake (he meant to open a can of coconut milk) so that needed to be used up. And I had bought two plantains to make this recipe for plantain curry I'd found but then let get too ripe.
So those were my iron chef secret ingredients.
We also had two cornish game hens in the freezer and I was feeling in the mood for chicken. I ended up making a red curry paste (the one from this recipe) mixing that with a little butter and sesame oil and coating the hens inside and out. Then I filled the cavity with the young coconut pieces and trussed up the hens. They had a nice little stay in our new convection toaster oven while the plantains were sliced and fried in butter and oil in a cast iron skillet on the stove. Ray made some sautee'd green beens with shallot, lemon zest, and red pepper and we had ourselves a highly satisfactory meal.
The coconut really transformed those hens into something extraordinary. It was all sweet and savory and yum-tastic. And once the carcases go in the pressure cooker I will have the base for some truly fine tom ka gai soup.
Also I love plantains. A LOT. Why don't I buy them more often?