Last time I posted a recipe (that banana chocolate cinnamon cake, if you remember), I got QUITE the good response to it. Clearly, you folks are in need of so fantastic, show-stopping recipes of happiness. And I clearly am addicted to high comment counts. (I also am addicted to good food with nifty ingredients).
In fact, just two nights ago, I was given an anonymous bag of Cinnamon Chips with a little card taped to the top with the name and address of a store that stocks Cinnamon Chips. Basically, I'm hoping that if I post recipes, I'll keep finding key ingredients left on my doorstep. The true payoff of blogging, I'm starting to see, is not comments, but free food.
If you were to ask Bart what his favorite food in the whole world was, I know, without a doubt, that he would answer "Coconut Chicken."
This is so, so, so good, people. Sometimes, when I make it, Bart asks the next night "Will you make it again?" And I do, usually, because I'm just that nice. And because a can of coconut milk only costs 99 cents (and yet manages to have SEVENTY GRAMS OF FAT per can). That is value, people. Nothing on the Wendy's 99 cent menu comes within even 50 grams of fat of this here coconut milk. That's right - fast food has been WASTED by something that grows on a tree.
Also, this recipe has jalapeños in it. You don't like spicy food you say? Never fear. I do not either. I use canned jalapeños that say "Mild!" all over them and then I scrape out the seeds and ribs since those, according to the recipe, are the hottest part.
When Bart's mom came for Thanksgiving, she seemed surprised that I used canned ones (and I was surprised too because, I had never even thought of using fresh ones (we did, one time, after that, and I almost burned the roof of my mouth off)). If you like mild, friends, stick to the canned.
And yes, this is the second recipe I've posted and the second time I've referenced Bart's mom in those recipes. This is because they came for a long weekend last Thanksgiving, and, well, I only have enough stellar recipes for one long weekend. Thus, they've pretty much already sampled the pinnacle of my cooking. I hope they still want to come back.
Oh, right, the recipe. Have at it:
1 can canned unsweetened coconut milk (not low-fat)
1 mild jalapeño chile (canned)
1 tablespoon fresh lime juice
1/2 tsp salt
In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).
Meanwhile, cook the jalepeno on grill until blackened all over (15 minutes or so). Please, I never let mine get that black - just some nice little grill marks. Scrape out the seeds and ribs for less heat.
In blender, mix coconut milk, lime juice, salt and jalapeno (add jalapeno in a few pieces and test to see if it's too spicy) and blend until smooth.
Rub chicken with olive oil and season with salt and pepper. Grill until cooked through. (Make your husband do the chicken thing).
Serve over rice with sauce spooned over the top.
Lick the plate clean.
(Also, I know who left me the Cinnamon Chips . . . thank you, "Anonymous" Friend).