Coconut Milk

Poaching is used for delicate foods, such as fish fillets. The proper temperature for poaching…

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The term "au jus" (French for "with juice") is often used to describe the serving of meat (like…

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Main Dish Seafood: Honey Coconut Salmon

Aug 21, 2007 This recipe was absolutely delicious and full of subtle flavor. When I made it, I used coconut milk instead of flaked coconut. However, next time I make it I will lessen the amount of butter to a teaspoon or none at all. The recipe really doesn't need it. Also, I would bake it for 18-20 minutes instead of the listed 25. Salmon still cooks when you take it out of the oven so it came out a little too dry for my taste. Overall, I loved this recipe and you can put in your own personal touch.

—Debbers07 

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Burgers: Crunchy Coconut and Lime Burgers

Jun 17, 2008 Very different and good! I used the regular sweetened coconut since I can never find unsweetened. I thought that 1 cup of mayo for 4 burgers seemed like an awful lot, so I decreased the amount to 1/2 cup, and I also increased the amount of cream of coconut mixed with it for more flavor. We loved the sweet crunchy coconut topping! If you don't like coconut, you won't like this recipe, but if you do, go for it!

—Shana4105 

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Main Dish Seafood: Coconut Shrimp I

Jul 17, 2010 GREAT! However, I did pulse the coconut lightly in a food processor (previously mentioned) and it did adhere to the battered shrimp better (good tip). Also, since I like things a tad more seasoned, I put some cayenne pepper,paprika,garlic&onion powder, dried thyme&oregano into the 3/4 C flour (before dividing) and tossed seasoning directly on shrimp prior to coating. Plus, the larger the shrimp, the less time this takes..but it's worth the trouble even if you use medium shrimp. I wouldn't go smaller than that. After dredging/coating shrimp, chill until set, or freeze for 10 to 15 minutes. I've made these, froze and stored for another day and they fried up just as good that way too. If you use large/jumbo shrimp you can hold these in oven at 300 to finish cooking so coconut doesn't burn (or to keep warm until all are done). I also used the marmalade dipping sauce recommended which was really good! The batter itself w/out coconut works for fried onion rings or mushrooms as well, although I rolled those in Panko crumbs vs coconut flakes. Saved this recipe!

—CantHelpMyself 

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Best Coconut Chocolate Cake

I hope other families enjoy this coconut chocolate cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. —Dorothy West, Nacogdoches, Texas

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Stir-Fry: Kai Kang Dang (Chicken Curry with Coconut Milk)

Sep 23, 2011 I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "wow" factor. It was still super delish, like Thai comfort food though. Second, and this is the big reason for the four stars, I think that the cooking instructions need to be improved upon. If you cut your chicken into bite-size pieces and then brown in the curry-coconut mixture, trust me, your chicken will be cooked through without an additional 15 min. of simmer time. Additionally, you do not need to pre-thaw your veggies, and even frozen, a 15 minute simmer just kills their texture, color and taste. Finally, like others said one can (2 cups) of coconut is more than adequate for the entire recipe. I even increased my chicken to 1 1/2 lbs, and added a box of shitakes to my veggies and everything was still swimming in sauce, and usually, I like a lot of sauce. Here is how I would alter this: 1. Use one can of coconut milk total. I would still use half cup to cook chicken in, and then just add the rest of the can later. 2. Increase the curry paste to 2 or 3 T 2. After my chicken has been browned, I would add everything except the peppers, basil and lime juice, and then cook for only about five minutes--just until the veggies are done. Oh, and I wouldn't bother to thaw them first. 3. I would add the red peppers at the very end, then cut the heat off and pop in the basil and lime.

—Lorelli 

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Coconut Snowball Cookies and Friday Faves

(Dear reader, please rewind one month and put this little sing-song to a very popular Holiday jingle in your head as you read…) “It’s finally beginning to look a lot like wiiiiinnn-ter, eeeeverywhere I gooooo…”

After an entirely lame-o winter last year, I was so geared up for some serious white fluff to fall from the heavens this year. I’m happy to report Winter 2012-13 is serving up some doozey storms, like 3 that delivered over 1-2 feet at each shot. I might be one of the few and far between who is giving props to the weather man.

There isn’t much I like more than lighting the fire, sitting in my living room and watching my front yard get absolutely buried in snow, like you can’t leave your house type of snow. Live you may never see your car again snow. Like don’t let the chihuahua out, we may never be able to find her snow. Since I live on the benches of the mountain and on a get-your-glute-burn-on steep kind of hill, its not so far fetched when old man winter cooperates.

But this year I’ve missed each one of them because I was here…

and here…

and here.

While it snowed, and snowed and snowed at home. And I lamented to my husband every time.

Okay. Maybe it wasn’t soooo bad winter wasn’t eeeeverywhere I went.

And today I’m sitting in my living room, the fireplace is lit and I’m working away and watching it snow. Big, deep, drifts of snow. Ah, yes.

To revel in my enchantment of Utah’s best snow on earth, I’m going to make these babies again this weekend. Coconut Snowball Cookies (dipped in white chocolate, yo!) inspired by my youth’s crush on Farr Ice Cream Coconut Snowballs drizzled in hot fudge, available only at Christmas time and a treat I totally missed out on this year.

I guess I’ll live and the warm memories will make my snow shoveling a lot easier.

To help me along, a few of my Friday Faves. Happy 2013 everyone.

1. 30 awesome calendars for 2013 from my new website obsession. The hardest part is deciding which one?

2. For the holidays we added to our cast iron pan collection, but thanks to those babies needing special care I’m usually an arm’s length away from using them, leaving that duty to my husband who has threatened to hang up his cleaning hat if I don’t get on the stick and learn. Hopefully this guide will help.

3. A relatively recent add to my RSS, this recipe of Lauren’s reminds me of a dinner with our sweet friends the first time we visited them in NYC. I mean Brooklyn. Heaven forbid, don’t get the two mixed up.

4. With all the hard work you put into your blog, there are some secrets to make it get noticed. Cassie will be spilling the beans in her upcoming series on how to put your blog at the top of the Google rankings.

5. Wondering how to do…well, anything and everything? You’ll probably find the answer right here. (via Amanda)

6. As part of my New Years goals, I’m reconnecting with friends, old and new. Translation: More dinner parties. This should help with style points.

7. A 9-minute workout? Sign me up.

8. Want some great tips on how to take succulent, drool-worthy photographs of food? Even at night? Get Taylor’s secrets.

9. I’ve been craving Paula’s recipe since she made it for us at Mixed Conference. I made it last night and have happily satiated my desires. Oh lordie, I’m glazed in garlic and bacon. Pure heaven.

10. Tweet of the Week: “extra cheese” should be the average amount of cheese on everything. @Will___Ferrell  (via @dinnerwithjulie)

Happy weekending everyone. Get out and enjoy the snow. Or whatever. Just GET OUT!

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Pin It Tagged as: chocolate, coconut snowball cookies, cookies, craving, desserts and sweets, Friday Faves, recipe, white chocolate

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